ANNA MONICA / L’Observateur / October 30, 1999

To cook up a really good meal in the kitchen takes a little luck. In thiscase, it takes Dr. David Luck. Dentist, husband, artist David Luck can do it all and does. Wife Helen, anadministrative nurse at St. Charles Hospital, readily admits that David hasa real talent in the kitchen, and she doesn’t mind stepping back while he displays it.

Luck has been a dentist for 39 years and was originally from Roanoke, Va.

Then he lived in Rochester, N.Y., but was a Metairie resident when he firstbegan practicing dentistry.

A golf fan, Luck became interested in property in LaPlace, bought it and built a house in 1980. He started cooking about 20 years ago anddiscovered that it was fun. When he lived alone he would read cook booksand tried dishes that looked good. He usually gave it to his mother the nextday.

French cooking, anything with heavy cream and eggs, is what he really enjoys.

“That is the basis of French cooking,” he says.

Then there was all this talk that cholesterol was bad so he had to stop that and he began to modify his cooking. He took classes in Cajun, Creole,Chinese and Italian cooking.

“It was fun,” Luck says. The classes were taken at Lee Barnes on OakStreet in New Orleans. He also took classes from Frank Davis and BusterAmbrosia. He did this for a couple of years. It was his night out and heclaims he would do it again. Helen says he was a graduate by the time theymarried. Luck and Helen have been married for five years, and theircombined families total six children.

Luck claims to have “only about 50 cookbooks,” including a book of recipes he had since attending cooking schools, and he believes he doesn’t have to buy any more because he can get cookbooks and recipes on the internet now. It supplies him with all he needs to know.Helen doesn’t mind taking over the cooking from time to time, but she doesn’t want to interfere with her husband’s enjoyment in the kitchen.

Luck also cooks at least two separate meals each week for Helen’s daughter, Lynn Comeaux, who has a handicapped child, and after church on Sunday each week they deliver the meals to her.

Luck also finds time to pursue his interest in art. His artistry in paintingon glass and other mediums is evident throughout his home. His wifeshares this talent and interest and the two usually have a project in progress. Helen doesn’t take any of David’s talents for granted andappreciates not only that he cooks, but that “it is great cooking.”” He does some really creative things, and he is really in tune to keeping calories down,” she believes. Now, he is more interested in doinghealthier Creole cooking.

Following are several of Dr. Luck’s recipes:

SHRIMP SCAMPI

1/4 cup butter

1 tbs. minced garlic

2 tbs. lemon juice

1 tsp. each salt and pepper

2 tbs. parsley

1 lb. med size shrimp – peeled and butterfly

Put in a hot skillet (400 degrees) and stir and scrape the bottom of the skillet for 7-8 minutes. Serve hot and coated with the material scrapedfrom the bottom of the skillet

THIN SLICED CATFISH FILLETS Take 2 regular catfish fillets. Let them be almost frozen and slice verythin slices from the back downward – not the usual tail to head direction.

Keep the thin fillets in cold water until ready to dust with corn flour, Cajun seasonings, salt and pepper. Have oil hot (400 degrees) when you addthe fillets. Fry until golden brown. Dry on paper towel.

GREAT EASY DINNER ROLLS

In a bread machine put:

3-1/4 cup bread flour

1 cup water

1/4 cup sugar

2 tbs. melted butter

1 tsp. salt

1 egg

3 tsp. yeast

Let machine mix the dough. Make clover leaf rolls in a cupcake pan. Letrise 30 minutes. Bake for 10 to 12 minutes.

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