Food Lush

Okra Three Ways

By Erica H.

(UPDATED! Because both of my parents individually contacted me within five minutes of publication to let me know I had left out a step. Eagle-eyed about food, my family.)

We've covered okra in this space before, but around these parts there tends to be significantly more okra than there are ways of dealing with okra. Any box of local produce I get in late summer is going to have okra. A whole big bag of it.

Would you say I have a...plethora of okra?

So the standard thing, the regular thing, the ONLY thing (it often seems) is to bust out the cornmeal and the vegetable oil and go to town. Not that there's anything wrong with that! Here, for example, is how my folks do it:

• Chop it into one-inch chunks, not rings. Makes for more okra, less breading. Oh, what's that? You're just here for the breading? Chop it into rings.
• Par-boil it for a few minutes. Or, as my mother says, "Cook all the snot out." Because "slime" wasn't a disgusting enough word, apparently.
• Roll it in a mixture that's half-cornmeal, half-flour, half-Tony Chachere's. Er, just "seasoned" with Tony Chechere's. Liberally* seasoned.
• *My addition to the recipe. I've basically made it my own and probably didn't need to credit it.
• Let it rest on some wax paper for a while so the breading gets nice and sticky.
• Get some oil hot.
• Dump it in, brown it up.
• Dip the result in ranch dressing, live happily ever after.

The end. Thank you and goodnight!

Oh, wait. That's right. Sometimes I kind of get bored of this perfectly perfect approach to okra and I just have to wonder...what else is out there? What options do I have, okra-wise?

Well, a little publication called the New York Times has something to say about it! (Roast. Is what they say.) Please keep in mind that this recipe is specifically labeled "FOR HEALTH." So proceed with caution.

But what if you only have a skillet and a stovetop and a dream? Never fear! Alton Brown is here, and he wants to you to mix that okra with a slew of tomatoes and some tasty Asian seasonings. Okra and tomatoes! Like gumbo without all that gross seafood!

Note: though the okra and tomato combination is quite delicous, it seems to me that the sauteé method only works with small, delicate okra. I kept mine on the stove for literally three times as long as the recipe suggests and was still left with pieces that were inedibly tough.

For my money, roasted okra wins the day. It's the fastest, easiest, least-ingredient-requiring option and has a fantastic flavor to boot. Embrace the slime, you guys. Okra it up.

Mediterranean-ish Quinoa Salad

by Elissa

I am a big fan of this Eggplant and Barley salad, but making it requires a lot of time.  The other day I found myself with most of the ingredients, but lacking the 45-50 minutes that it takes to cook barley. So I improvised, and I think I may like my new version better than the original. Plus, since I substituted quinoa for the barley, this has enough protein to stand on its own as a one-dish dinner.

This is a great time of year to make this recipe, as it should be easy to get your hands on fresh eggplant, zucchini and summer squash. And I took this picture before I added a generous sprinkling of feta cheese. The feta really made the salad sing, so don't skip it!

Quinoa Salad

1 cup quinoa
2 medium eggplant, cut into 1-in. cubes
2 medium zucchin and 1 medium yellow squashi, cut into 1-in. pieces
1 red onion, cut into 1-in. chunks
1/2 cup olive oil
2 Tablespoons fresh lemon or lime juice
1 clove garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon cayenne (optional--this makes things fairly spicy)
1/4 teaspoon sugar
salt and pepper
1 cup cherry tomatoes, halved
1/2 cup feta cheese, crumbled

Preheat the oven to 425. Begin by making the quinoa: combine with 2 cups water and a pinch of salt, bring to a boil, reduce heat and simmer for 15 minutes. After it's done cooking, fluff with a fork and transfer to a serving bowl to let it cool. Once the quinoa is underway, begin roasting the vegetables. Toss the eggplant with 2 tablespoons olive oil on a large rimmed baking sheet. Toss the zucchini, squash, and onion with 2 tablespoons olive oil. Roast at 425 for about 30 minutes, swithching the pans halfway through. Let the vegetables cool a bit while you make the dressing. Combine 1/4 cup olive oil, lemon juice, garlic, cumin, coriander, cayenne (if using), sugar, a generous pinch of salt, and pepper to taste. Combine the vegetables, quinoa, and cherry tomatoes and toss with the dressing. Sprinkle feta cheese on top and serve.

Peaches!

by Elissa

I have been infatuated with fresh peaches this summer. Eating them as-is is always wonderful when you can get your hands on really ripe fruit. But I've been buying so many peaches that I've had to branch out. Here are a few options if you find yourself with an abundance of peaches.

The simplest option is one I learned about on the blog Sweet Amandine. She desribed a recipe ff Nigel Slater's that sounded so good I was just itching to try it. It involves making a paste of almonds, sugar, and butter (I also added a generous pinch of salt), spreading the paste on top of peach halves, and baking until the top is crispy and the fruit is concentrated and silky. So easy! So good! Try it today! (Unfortunately we ate these baked peaches so quickly that I never took a picture).

Next in terms of difficulty is a peach galette that I made based on this recipe for apple galette from Dinner: A Love Story (the only change I made was adding a couple of teaspoons of cornstarch to keep the peach juice from getting out of control).

The crust ripped while I was folding everything, but I just kept going and it turned out great. I was able to make the crust out of recycled pie dough scraps that I had frozen and the galette was no worse for wear. Definitely simpler than making a pie.

Finally, I made a peach pie that was pretty fantastic.

I went with my favorite pie crust recipe and adapted the proportions from Cooks Illustrated for the filling: 6 cups sliced peaches, 1 tsp. lemon zest, juice from 1/4 lemon, 3/4 cup sugar, and 3 Tb. instant tapioca. Homemade pie is definitely a bit of a project, but this effort paid off and I think this has been my favorite pie of the summer.

Moral of the story: get some peaches and start baking! What's your favorite peach recipe?

Cook's Illustrated Perfect Roasted Cauliflower

by Caitlin

This roasted cauliflower is...wait where are you going?!

I know! It's cauliflower! I know! It's roasted, and what could possibly be new in roasted vegetables, and sure, your kitchen will smell like farts for a little bit, but I promise this is worth it. My perpetual problem with cauliflower is that it's bland and the texture...it's cauliflower. The fact that I can't think of much more to say about it than that about sums it up. But. Cauliflower is also wonderful. I love it in a curry, I'm a fan of cauliflower purees and soups, and have been meaning to try using it as a rice substitute, like this recipe. 

The head of cauliflower is cut into wedges, rubbed with olive oil, salt and pepper, then popped in the oven wrapped very tightly in foil for a bit to steam it: The foil is then removed to brown the sides, flipping halfway through. The result is crispy, crunchy outside, soft and creamy in the middle. I won't say it's exactly like a potato, but it's damn close if you're looking for a substitute. Be careful not to over salt (you can always add more later), and be sure to let it get nice and brown.The leftovers are tasty, but it's best when it's fresh out of the oven.

I love the little crunchy bits that fall off and onto the tray: so much that I think next time around I might try chopping the entire head into little bits. Cauliflower popcorn!

The recipe is from my go-to book: the Cook's Illustrated Cookbook ("2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine."). It's a collection of the best recipes from their magazines, and it's the first place I go for a recipe. I think it's even edging out my beloved Joy of Cooking. Look for it on this year's Food Lush Gift Guide. (Oh I know you think it's early, but it's only a few months away.)

 

Cook's Illustrated Roasted Cauliflower

1 head cauliflower (2 pounds)

1/4 cup extra-virgin olive oil

salt & Pepper

1. Adjust rack to lowest position and heat overn to 475 degrees. Trim outer leaves off cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges. Place wedges cut side down on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons oil and season with salt and pepper to taste. Gently rub seasonings and oil into cauliflower. Gently flip cauliflower and repeat on second cut side with remaining 2 tablespoons oil, salt, and pepper.

2. Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Return baking sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer. Season with salt and pepper to taste and serve immediately.

An alternative underneath the recipe recommends stirring two teaspoons of curry powder or chili powder into the oil before seasoning the cauliflower in step 1.

Gazpacho with Grilled Cheese

by Tara

The other day I really, REALLY wanted a grilled cheese and tomato soup. But it's been approximately 1400 degrees in my neck of the woods, and I didn't think tomato soup would really hit the spot. I took to Twitter, which smartly recommended gazpacho.

I've never made or eaten gazpacho, so I wasn't sure what to look for in a recipe, but I found one that looked like it would taste fresh, and went with that. This is the recipe I made (except I didn't have any tarragon so I just skipped it, and I added some Cholula sauce for some heat), and it was very, very good. Kind of had a salsa-type consistency, so I wasn't sure if I over-pulsed with my food processor or what (it looked like the picture, so I figured I was okay). But it was perfect for dipping my sandwich in.

As for the sandwich, I went for a fairly basic grilled cheese, with shredded pepper jack and mild cheddar, green chiles, and bacon. You know, the basics.

(Photo from: me)

It was a delicious and wonderful summertime soup and sandwich meal.

 

What's your favorite summer soup?

Mascarpone, Strawberry & Basil Toasts

By Tara C.

Inspired by Pinch My Salt's Strawberry Bruschetta, I made these little appetizers last weekend. The biggest change I made to her recipe was the addition of mascarpone cheese. They were tasty, summery, and very simple to make.

You need:

• Baguette bread
• Mascarpone cheese
• Strawberries, sliced
• Fresh basil, chopped
• Balsamic vinegar

First, slice a baguette 1/2 to 3/4 inches thick and toast the slices. I simply toasted them in a toaster oven, but you could also put them on a grill or toast them under a broiler for a minute or so. Next, spread each slice of toast with mascarpone cheese and top with sliced strawberries. I used an egg slicer to slice the strawberries. Finally, sprinkle chopped basil over the top and drizzle them with balsamic vinegar.

Ready to eat!

(photos from: me)

Watermelon Fake-Cake Centerpiece

By Tara C.

I got this idea from a friend who originally made it as a healthy alternative to a birthday cake. I made this for my aunt's birthday earlier this month and she loved it. However, I think it would be a great addition to any summer or outdoor party.

To make it, you need three thick watermelon slices. Cut off the rinds and trim them into three different sizes, then stack them with the largest on the bottom. Decorate your "cake" with berries or other cut fruit. Because there is no frosting to hold everything together, the watermelon layers can be slippery. Use toothpicks to secure the slices and hold any rogue berries in place. Just be sure to remove them when you're serving it.

I have to confess that the version you see pictured here is my second attempt. For the first one I tried using a personal-sized watermelon. It ended up looking a little puny and sad. So I went back to the store and bought a monster-sized melon and cut the slices much thicker. I was a lot happier with the result using a bigger watermelon. But we now have an insane amount of watermelon. I guess I'll just have to make a lot of watermelon cocktails. Things could be worse.  

My Favorite Summer Lunch: Tomato Sandwich

by Elissa

I had my first tomato sandwich shortly after I read Harriet the Spy for the first time, back when I was 8 or 9--I had never had one before, and I was intrigued to see why Harriet demanded that sandwich every day. Turns out that sliced tomatoes and mayonnaise is a fabulous combination--I am convinced that it's a big part of the reason that BLTs are so good.

Our vegetable garden is coming into its own now, and we have an abundance of homegrown tomatoes to work with. So far our favorite variety is the Cherokee Purple, a dark red heirloom with great flavor.

Tomato sandwiches work even with average tomatoes, but when you have great tomatoes to work with they become sublime. All you need is some bread--either sandwich bread or a crustier loaf. I like mine lightly toasted so that it doesn't get too soggy from the tomato juices. Spread the bread liberally with mayo (I go for Hellman's/Best Foods), top with sliced tomato, and season with salt and pepper. Lately I've been making mine open faced, so as to maximize the tomato.

Even mayo skeptics can be converted to the cult of the tomato sandwich--just ask my husband. We'll be having these for lunch every wekend until we run out of tomatoes. If you've never had one, get the best tomatoes you can find and give it a try.

Ray Bradbury's Peach Kuchen

By Tara C.

I love to go to used bookstores and look for old and quirky cookbooks. One such find is The Great American Writers’ Cookbook, edited by Dean Faulkner Wells.

This book is a compilation of recipes provided by the authors themselves or a family member. As I scan through this cookbook, I am envisioning a book club dinner party featuring Norman Mailer’s Stuffed Mushrooms, Erma Bombeck’s Taco Salad, Hunter S. Thompson’s Open Face Cigarette Special Hot and Cold Sandwich with Artichoke Appetizer, and William F. Buckley Jr.’s Supply-Side Economics Fudge (best title, EVER, I think). But that will have to wait. Today I am interested in Ray Bradbury. As you may know, the author of The Martian Chronicles and Farenheit 451 passed away earlier this month. Why not pay homage with a favorite recipe?

His introduction is priceless: 

I wish I could think of something fabulous, but then as soon as I say that, I realize that I have a recipe that has been around our house for 25 years, and is incredible. Try this on your watering gums! Ray Bradbury's Peach Kuchen, by God! Stupendous stuff. Better than wine, popcorn, sex, cocaine, and memories of W.C. Fields!

I’m starting to think I’ve been under-selling my own recipes. And surely I can't be the only one who had to Google W.C. FieIds? I feel almost obligated to make something this steeped in hyperbole.

The result is very tasty. The custard topping topping is delicious with slightly tarte peaches. I recommend eating it warm.

Thank you, Ray Bradbury, for your enduring classics, for your ideas that provoked, challenged and entertained, and for the indelible mark you left on the literary world. I for one won’t underestimate your Peach Kuchen. My watering gums thank you, too. I think a slice would go well with a good book.

(photo from: me)

Ray Bradbury's Peach Kuchen
Recipe from: The Great American Writers' Cookbook, edited by Dean Faulkner Wells

2 cups sifted all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
1 cup sugar
½ cup butter or margarine (I used butter)
12 peach halves, fresh or canned or 2 pkg frozen slices (I used frozen slices)
1 teaspoon cinnamon
2 egg yolks
1 cup heavy or sour cream (I used heavy cream)

Start your oven at 400F or moderately hot and get out an 8-inch square pan. Sift flour, baking powder, salt and 2 tablespoons sugar together in a mixing bowl.

Cut in butter or margarine with two knives or a pastry blender under mixture looks like a coarse cornmeal. Pat an even layer of this crumbly pastry over bottom and halfway up the sides of baking pan. Use your hands and press firmly until it holds.

Skin fresh peaches and cut in half; drain canned; thaw and drain frozen peaches. Arrange peaches over bottom pastry neatly and sprinkle with a mixture of remaining sugar and cinnamon. Bake 15 minutes, then pour a mixture of slightly beaten egg yolks and heavy or sour cream over the top. Bake 30 minutes longer. Serve warm or cold to 6.

Honey Lemon Fruit Salad

By Jessica

Do you ever run across a pin that a friend has pinned where a super simple recipe is spelled out in the description of the pin? So you don't bother pinning it, and then of course your friends keep right on pinning so later it's nowhere near the first page and Pinterest does that thing now where you can't just scroll and scroll until you figure out which friend it was that pinned it originally? No? Just me then?

Fortunately, I was able to pretty much fine the exact recipe with a quick search so I can link it for you fine people. 

One great thing about fruit salad, though, is how versatile it is. I use at least five or six different fruits (and pretty much never have grapes, like the original recipe) change the lime out for lemon, add the zest and have even scraped in a bit of vanilla bean pod for good measure. It's been fantastic each and every time.

Since it has no dairy, this recipe would be great for any summer picnic or BBQ and you could dress it up for a brunch by serving it in waffle cones. 

(Photo from: me)