We are hard at work on a cookbook collection of our best recipes plus some new ones; I was deep in photo shoots last week and forgot to send the newsletter out. We made a yummy asparagus cheese tart with a balsamic glaze, dilly green beans and shrimp, chicken-asparagus roll-ups, a chicken and sausage stew that I absolutely loved, and a Creole tomato relish. This week we're focusing on baking, did a Creole cream cheese cheesecake, sauteed snapper over garlicky spinach, and my dad's buttermilk pound cake yesterday, and are going to work on some snacks and appetizers today.

For the newsletter recipes this week, I've included a redfish courtbouillon from chef John Folse; the delicious broth is what makes the dish, so feel free to swap in any kind of protein for the redfish; cooking times will have to be adjusted. Next, an easy shrimp bisque, although you can certainly skip the puree step if you want to keep it chunky. And finally, something sweet: an easy peach cobbler full of the flavors of summer. Enjoy the recipes, stay safe and healthy, and, as always, let me know what's on your mind.

Best regards,

Susan Ford, Publisher and Editorial Director
Louisiana Kitchen & Culture

Last week's recipes:

 • Spicy Tropical Shrimp Salad • Grilled Skirt Steak • Shrimp Burger

Redfish Courtbouillon

Courtbouillon is a flavorful, aromatic broth used for poaching fish, seafood, and sometimes vegetables. The term "court-bouillon" translates from French to "short broth," reflecting its quick preparation time compared to traditional broths or stocks. In this case, it features redfish, but substitute for the protein of choice in this flavorful broth.

Rustic Shrimp Bisque

This one is full of flavor and takes about an hour start to finish. Skip the puree step if you want a chunky stew. Just make sure you have plenty of hot French bread on hand for dunking.

Louisiana Peach Cobbler

This recipe was supplied by the people running the Ruston Peach Festival. It's easy, and full of peachy goodness. Serve it warm with a scoop of rich vanilla ice cream.