2018_September-October.indd

letter from the FAMILY

On the Cover Macaroni & Cheese on page 36 Cover Photo by Romney Caruso • • • HERE WE GROW AGAIN This is a very exciting time for our company and our customers. We’re opening four new stores before the end of the year. SULPHUR, LA Opens this September 800 Carlyss Boulevard at the southeast corner of Ruth Street and Carlyss Drive COVINGTON, LA Opens this September 13330 Highway 1085 in the Copperstill Marketplace 636 Arlington Creek Center Boulevard in the Arlington Marketplace at the intersection of Lee and Burbank drives MOSS BLUFF, LA Opens this October 1351 Sam Houston Jones Parkway WE DELIVER Shop www.rouses.com/shop for fresh meat, seafood and produce, and the best of the Gulf Coast. Professional shoppers will deliver to your home or office in as little as one hour. BATON ROUGE, LA Opens this October

Donny Rouse’s Essentials for Home Cooking These days, people are cooking less than they did in the past; they simply don’t have the time that they used to. And, certainly, not cooking for yourself is becoming easier and easier with all of the fresh prepared food in our stores. Though less of us cook every day, two-thirds of us still prepare dinner at home at least four nights a week. I personally love to cook. I make dinner every night. Now, I may use a rotisserie chicken from our deli department instead of roasting the bird myself to cut down on the prep time. And I may use a Rouses ready-to-cook meal kit because it’s convenient, or I want to try a new recipe. But I’m still cooking every day. Here are a few of my essentials for home cooking. Anyone raised on the Gulf Coast knows rice is essential, whether for gumbo or jambalaya. I’ve noticed that when I cook, I always come back to the dishes I grew up with. I eat quite a bit of rice and gravy. You can make a delicious gravy with the pan juices from almost any kind of meat or poultry. I’ve always referred to onion, celery and bell pepper as the Holy Trinity (when garlic is included, it is referred to as “the Pope”). I only recently learned that Chef Paul Prudhomme was the one who popularized — and possibly invented, according to John Folse — the term in the early 1980s. Check out our reusable bags — the Trinity is featured on them. Flour and oil are all you need to make a roux, which acts as both a seasoning and a thickener for gumbo, smothered chicken and beef stew. The longer you cook a roux, the darker and more flavorful it becomes.On weekends, I don’t like to use any shortcuts because I truly enjoy spending the whole day in the kitchen, but on weeknights I’ll use our Rouses Roux in a Jar. My cast-iron skillets hang by my stove and get used almost every day. Cast iron holds heat extremely well, so anytime you want to sear something or cook with intense heat, this should be your pan of choice. In the end, home cooking is as much about people as it is about the ingredients that go into it or the cookware you use. Food is always better when eaten together. Invite friends and family over to enjoy the meal. Donny Rouse CEO, 3 rd Generation

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