No surprise, food quickly became a centerpiece of our collective response to the epic flooding that began here in the greater Baton Rouge area on August 12. Chefs and home cooks in a position to help sprang into action, furiously preparing meals for family, friends and strangers who were leveled by a weather event that seemed to have come out of nowhere. In those first few days of the catastrophe, with many roads closed, businesses shuttered, and homes swallowed up by water, restaurateurs who didn’t flood cooked thousands of meals they brought to shelters and to affected neighborhoods. There was no great plan — just urgent, heartfelt action. Continue Reading…
I’m not a vegetarian, but I make it a point to go meatless at least one night a week. It’s a great way to force yourself out of that confining protein-starch-veggie template that lords over the dinner menu and probably has us eating more than our fair share of meat. It also guarantees you enjoy new flavor combinations since vegetarian cooking so often relies on fresh herbs and aromatic vegetables to impart that umami punch.
One of my favorite veg-centric dishes is a savory vegetable gratin, a layered ‘veggie bake’ if you will that’s also referred to as a tian. While it’s packed with healthy fresh vegetables, it’s got a gooey layer of melted Gruyere on top, and a layer of tender potatoes and onions on the bottom, both of which give it main course heft. Yum.
If you have an abundance of summer produce, but the thought of traditional canning sounds daunting, this recipe is the answer. Quick pickles are an easy and flavorful use of a variety of seasonal vegetables, but they work especially well with items that are in full swing right now: cucumbers, squash and zucchini. Throw in sliced onion and peeled garlic cloves for extra flavor and hot peppers for added punch.
The method couldn’t be easier. You’re simply creating a straightforward brine with vinegar, water, sugar and salt on the stovetop, turning off the heat and adding thinly sliced vegetables. Transfer everything into an airtight container in the fridge for a couple of hours and you’ve got an incredible bread-and-butter pickle that will enhance a range of dishes.
Mid-June. Oh man, there’s no better time of year when it comes to fresh foods here in the South. We wait all year for the true taste of tomatoes, peaches, watermelon, blueberries, peas, beans and other local treats, and when they start pouring in from farms, it’s a mad rush on putting them to good use.
In this summery appetizer, sweet, juicy local tomatoes are perched on toasted bread slices that have been slathered with garlicky black-eyed pea hummus. It’s a great way to start the night, and it’s built on layers of seasonal flavors. Look for fresh black-eyed peas from local farmers, but frozen ones work well, too.
Fresh green beans are one of my favorite vegetables, in part because they’re one of the few that all three of my kids like. It’s crazy how hard that is. And now that beans are in season* and emerging from numerous regional farms, I’m having a field day cooking with them.
Frequently, I blanch a batch and put them in a food storage bag in the fridge, taking out handfuls a couple of times during the week to sauté for dinner. I love them tossed in a hot pan with olive oil and fresh garlic, then doused with a little soy sauce and topped with basil slivers. Or sometimes I add lemon peel, toasted almonds and fresh chives. They’re amazing with Hollandaise, and I love them served as an hors d’oeuvre with spicy peanut sauce. These guys are versatile.
This week, I’m combining fresh, blanched green beans with gorgeous wax beans, also in season, and using them as a salad with fresh tomatoes, crumbled feta and a homemade lemon-Dijon vinaigrette.
Toward the end of a lively discussion that spanned school lunches, GMOs and the terminal “freshness” of Hostess cupcakes, Fullness Organic Farm founder Grant Guidroz delivered my favorite comment of the day.
“I’m not looking ‘up’ for the solution,” said Guidroz, about undoing the legacy of America’s agriculture policies, which benefit mega-farms and have contributed to obesity. Instead, he believes it will come from a growing number of grass-roots consumers who, one by one, are shifting the way they think about food.