My kids have been stuck at home since mid-March. Our summer garden was overrun with fresh cucumbers. The world was on fire. Nothing to do but make pickles. Continue Reading…
Here’s some news you’ll find either inspiring or paralyzing: backyard persimmons are in season now here in south Louisiana. Has your neighbor brought you a bag yet?
This post, we’re raising a glass to that consummate of Southern cakes – the pound cake. It’s a great time to stash away a good recipe, because a solid pound cake can take you through a spectrum of fall functions, from tailgate parties to holiday events. Continue Reading…
The best party dishes are ones that fit two criteria: you can make them ahead and serve them at room temperature. And marinated seafood, like classic West Indies salad and southern pickled shrimp, fits them both. Think of them as a sort of Gulf Coast ceviche, even though you’re beginning with cooked seafood.
The Mobile, Alabama favorite, West Indies Salad, is made with crabmeat, minced onions and an oil and vinegar solution, and Charleston-born pickled shrimp, involves fresh boiled shrimp riding it out in a tangy marinade for a couple of days before serving. They’re delicious crowd pleasers that offer a refreshing counterpoint to party buffets where the rest of the line-up can be heavy.
For the record, I’m a big fan of the mini-marshmallow.
One of my greatest food memories is cozying up to a marshmallow-y fruit salad — classic Southern ambrosia – that someone brought to my maternal grandfather’s after funeral gathering. I’ll never forget the way the baby marshmallows melted into the citrus juice, creating creamy goodness and a perfect comforting texture. I couldn’t stop eating it. Years later, I similarly fell in love with something called Green Stuff, a congealed cottage cheese and marshmallow fruit salad made by an old boyfriend’s mother and always served at his family’s Thanksgiving dinner. Yum. I love a bowl of trashy.
But as much as I savor marshmallows, and as much as I bow down to tradition, this year, I wanted an all-natural version of the classic holiday side….
Here’s one for my vegetarian pals, or anyone who likes to incorporate an occasional meatless main course: a veggie-centric soup-and-sandwich combo made with fresh farmers market ingredients.
A couple of weeks back, I posted on 5 fall produce soup ideas, and briefly mentioned this one: roasted butternut squash soup studded with sautéed summer squash and zucchini. It showcases the range of produce available in south Louisiana right now. We can still get a lot of summer produce alongside the inaugural harvest of fall vegetables. And with fresh tomato bruschetta on the plate, too, this dinner takes advantage of Southern vegetables that refuse to be confined to just one season.