Flowers for the Table

I have been dwelling on this post for the entire summer. Initially, I wanted to gather a collection of my favorite florists, but I think what I really want to tell you about is the very lovely and talented Sarah Ryhanen. 

Sarah combines even the most unlikely plant materials (like tomatoes!) with gorgeous blooms into the most glorious, moody arrangements. In Sarah's blog, Saipua, she specifically speaks to my New York nostalgia, but also, to my simultaneous longing to live a simple rustic life. She is both city and country, and her arrangements magically reflect that.

Flowers have a place with food and entertaining. They make everything feel a little more special, they slow down our pace, invite us to linger over dessert. Maybe Sarah's artistry will inspire you to create something lovely for your own dinner table using plants from your own yard, ones that you had never thought of using before.
 
All these gorgeous photos were taken by Sarah Ryhanen! She's an amazing photographer, as well!

Hoppin' John

Hoppin' John is my favorite meal to have in the beginning of the new year. Since we were on vacation on New Year's day, I wasn't able to make the spicy, black-eyed pea goodness as usual. Back in town, I just couldn't stop craving it, so...I made a GIANT batch for just my husband and I! I had enough for lunches and still some to freeze for later.  If you Google Hoppin' John, you will find loads of recipes. My recipe isn't ground-breaking, but is simple, fresh and can easily be cooked in a crock pot. It's a great Sunday night meal which will stretch into weekday lunches.

Hoppin' John

Servings: 6-8

Ingredients:

4 Strips of Bacon, Chopped into 1/2" Pieces
1 Ham Hock
3 Sticks of Celery, Diced
2 Green Bell Peppers, Diced
1 Orange Bell Pepper, Diced
1 Red Bell Pepper, Diced
1 Onion, Diced
3 Cloves of Garlic, Minced
2 Jalepenos, Minced
2 28 Ounce Cans of Diced Fire-Roasted Tomatoes
2 14 Ounce Cans of Chicken Stock
2 Cups of Soaked Black-Eyed Peas (or Canned Black-Eyed Peas)
2 Bay Leaves
1 Tablespoon of Paprika
1 Teaspoon of Salt
1 Teaspoon of Cumin
1/2 Teaspoon of Cayenne
4 Cups of Cooked Rice, For Serving

Cooking:

In a large saute pan, toss in your bacon pieces. Cook on Medium-High heat until they begin to render grease and are starting to brown just on the edges. Add in the garlic and jalepenos. Saute for 30 seconds, stirring, then add the celery, onion, and bell pepper. Cook until the onion goes translucent and the vegetables are just softened. In a large stock pot, or in a crock pot, place your ham hock. Add in the cooked vegetables and bacon, along with the tomatoes, stock, peas and spices. Simmer on low for 2 hours in the stock pot, or until the beans are cooked through. (For the crock pot, you could leave it on low for 6-8 hours.) Serve with the cooked rice and your favorite hot sauce. I like to stir in the rice and save the leftovers for lunch the next couple of days.

Quinoa Stuffed Tomatoes

 

With the last rays of summer drifting away, I am slowly, slowly adapting to fall. Actually, I think I'm getting into fall, and then, with a new week, another cold front moves in and I want summer back all over again! So, clinging to the last warmth of the year, but acknowledging that summer is gone and we need something hearty,  I'm sharing my Quinoa Stuffed Tomato recipe. 

Quinoa, if you haven't already heard of it, is an amazing Peruvian grain. I use it like couscous, and it's so much better for you. It's a fantastic source of protein, and it takes flavor wonderfully!

Quinoa Stuffed Tomatoes

Ingredients:

4 Large Beefsteak Tomatoes

1/2 Onion, Diced

2 Cloves of Garlic, Minced

1 Tablespoons of Olive Oil

1 Cup of Quinoa (Black or White or Mixed, as Shown Above)

2 Cups of Chicken or Vegetable Stock

1 Tablespoon of Butter

1 Teaspoon of Cumin

1 Teaspoon of Red Pepper Flakes

4 Tablespoons of Crumbled Feta Cheese

Salt to Taste

Cooking:

Slice the tops off the tomatoes, just at the apex of the curve so that you have a nice bowl shape. Take the tops and dice the edible bits to reserve. Scoop out the innards of the tomatoes carefully with a spoon and place those with the diced tops. You may need a knife to cut away the spines from the outer walls of the tomato. 

In a small dutch oven, pour in your olive oil and saute your onion and garlic until the onion is translucent. Add in the the reserved tomato guts, cumin and red pepper flakes. Stir for another minute. Add in the quinoa, butter and stock. Bring to a boil, then reduce to a simmer, cover and cook until the stock is absorbed, stirring occasionally. Add salt to your taste. Removed the quinoa from the stove. 

On a baking sheet, place your 4 tomato bowls. Fill them with the quinoa mixture and top with a tablespoon of feta. Place into an oven at 375 degrees. Cook for 15 minutes, or until the feta is browned just slightly at the top.

Honey Roasted Tomato Bruschetta

The other night our lovely neighbors had us over to their house for dinner. My husband and I scrambled around a bit coming up with something we could cook on the fly as a starter. I think our powers combined to make a fantastic dish! I've made it several times since and cannot get enough of the sweetness of the honey and the tartness of the tomato and goat cheese. It's definitely one for the rotation!

Honey Roasted Tomato Bruschetta

Ingredients:

1Tablespoon of Honey

1/2 Teaspoon of Dried Oregano

3 Pinches of Salt

1 Tablespoon of Olive Oil

2 Cups of Cherry Tomatoes

2 Cloves of Garlic

4 Tablespoons of Chevre (Creamy Goat Cheese)

2 Slices of Toast

Cooking:

Place your tomatoes on a cookie sheet with one of the cloves of garlic. Drizzle first the honey, then the olive oil over the tomatoes. Add the seasonings. Toss to coat the tomatoes evenly. Place the pan into the oven on broil. Watch the tomatoes carefully. You want a bit of char, but obviously, don't want them burned. Once they start to char a bit on the top and seem to be releasing the juices (this probably only will take a couple of minutes, depending on how hot your oven.) Give the tomatoes a stir, trying to get the non-charred side to the top and place back in the oven to finish cooking both sides. Take the tomatoes out and set aside. I don't own a toaster, so I toast my bread in the oven. After the bread is toasted, rub the top of the toast with the remaining garlic clove. This just gives the essence of garlic, without overwhelming the dish. Next spread each toast with 2 tablespoons of Chevre, then top with your tomatoes and drizzle some juice on top. Serve and enjoy!

Summery Grilled White Fish Packets

I love breaking this recipe out at the start of summer when the fresh heirloom tomatoes start coming off the vine. The citrusy lemon with the tangy tomatoes and flaky fish are so aromatic! It's always a crowd pleaser and it's so simple to put together! Though still a little early yet for summer heat, with sunny spring weather rolling in, it's delightful!

Tomato, Lemon and White Fish Packets for the Grill (or Oven)

Ingredients:

2 Fillets of Tilapia (or other white fish of choice! I have made this with Mahi-Mahi with equally delicious results)
1/2 Lemon, Sliced into Wedges
1 Cup of Cherry Tomatoes, Split
8 Leaves of Basil
2 Cloves of Garlic, Peeled
2 Green Onions, Chopped
Salt and Pepper

Tools:
Aluminum Foil (or Parchment Paper in the Oven)

Cooking:
Lay out a 12" square piece of aluminum foil. Place your Tilapia right below the centerline of the foil. Salt and Pepper your fillet. Lay the basil leaves on top, and add one or two wedges of lemon. Add in half of the tomatoes and green onions, and one of the cloves of garlic. Fold the foil over the fish and vegetables, and begin at the left or right side, fold over the edges continuously until you make your way to the other side and the packet is completely sealed. Ideally, you want a bit of air in your packet, to allow the steam to cook the fish. Repeat with other fillet. Place the packet on a hot grill, or an oven at 350 degrees, for approximately 10 minutes. Open the packet and serve!

When You Don't Have the Energy to Cook

I work a full-time job during the day, and sometimes that means I get home around 8pm or later. On those days, it's really nice if you have something in the fridge that can be quickly warmed up. My go-to dish recently has been this Spicy Carrot and Tomato soup. It's dead simple and you can make a huge batch to store for the week. In the winter, I use canned tomatoes, but in the summer you could use fresh.

Spicy Carrot and Tomato Soup

Ingredients:

2 Tablespoons of Olive Oil
1/2 Onion, Diced
4 Cloves of Garlic, Minced
2 Dried Chilis, Crushed
1 Bunch of Carrots, Chopped into 1/2"-3/4" pieces
1 28 oz Can of Diced Tomatoes
1 Teaspoon of Herbes de Provence
4 Cups of Broth, Your Choice
1/2 Cup of Heavy Cream (You can substitute milk for a lighter version.)
Salt and Pepper and Your Favorite Hot Sauce to Taste (I use a Habenero version because I like it hot!)

Cooking:
In a large Dutch oven, toss in your olive oil, onions, chilis and garlic. Sweat the onions on medium heat until they are translucent, then add the carrots and Herbes de Provence. Cook the carrots until they have a glossy, bright orange color, just a few more minutes. Add in the tomatoes and broth. Bring to a boil, then reduce to a simmer. Cook until the carrots are fork tender, meaning you can easily slide a fork into one, usually about 30-40min. Remove the soup from the stove top. Let cool slightly. Use a stick blender or your regular blender and puree until smooth. Add the cream and seasonings. You can serve right away, or put it in the freezer or fridge.

Winter Means Soup

When cold weather starts coming in, I want warm soup in my belly. Having heard similar sentiments from others, time to time as well, I wanted to share a new recipe I've been making this year. The butternut squash is local, and organic, which I think imparts a special something to the soup. It's always an exciting challenge to see what I can do with the items that come in from our weekly co-op, but sometimes I don't have the energy to do a huge involved meal and I think this simple soup is a great fix for a down-trodden soul at the end of a long work day.

Creamy Butternut Squash Tomato Soup

Ingredients:

2 Medium Butternut Squash, Halved and Seeded
2 Tablespoons of Olive Oil (Plus a couple more for roasting the squash)
1/2 Onion, Diced
2 Cloves of Garlic, Minced
2 Tablespoons of Tomato Paste
2 Teaspoons of Herbes de Provence
1 Teaspoon of Paprika
1 Teaspoon of Cayenne
6 Cups of Chicken Stock (Or stock of your choice)
1 Tablespoon of Red Wine Vinegar
Salt to Taste
1/2 Cups of Heavy Cream

Cooking:
To roast the squash, (you can do this several days in advance if you like,) halve and seed, then drizzle a bit of olive oil across the flesh and massage the oil on the cut face. Place the 4 parts onto a baking sheet, cover with foil and roast in the oven on 350 degrees for approximately an hour, or until a fork slides very easily into the flesh. Remove and let cool. (I wrapped mine in foil and kept it in the fridge for a couple of days until I was ready for the soup.) In a dutch oven, toss your onions, garlic and 2 tablespoons of olive oil. Saute on medium heat until the onions are translucent. Add the tomato paste, Herbes de Provence, Paprika, and Cayenne. Continue to cook on medium heat for about 3-4 minutes. You just want the paste flavors to come together and build a base. Meanwhile, scrape the flesh from your squash with a spoon and add it to the pot. Stir the squash into the paste to combine and cook for a couple of minutes, then add the stock and vinegar. Bring this to a boil, then reduce to simmer for approximately 20 minutes. Puree the soup with a stick blender, or in a regular blender. Finally, stir in your cream.

Slim Pickings Yield Delicious Results

Last week, our pantry and fridge stock had grown a little low, but I did have some amazing local carrots, and some yummy yellow currant tomatoes from my own garden. Earlier that day at lunch, my friend had some fantastic looking black bean soup, so I decided to try to make a local organic version. I was pleasantly surprised at the tasty the results!

Black Bean Soup

Ingredients:
1 Onion, Diced (I used Vidalia for extra sweetness.)
2 Carrots, Diced
2 Cans of Black Beans
3 Cloves of Garlic, Minced
1/2 Cup of Currant Tomatoes (Or chopped regular tomatoes if you don't have the currant variety)
2 Tablespoons of Extra Virgin Olive Oil
2 Teaspoons of Ground Cumin
1-1/2 Cup of Water
1 Chili Pepper, Minced (Optional)
Sour Cream for Topping
Cilantro for Garnish

Cooking:
In a Dutch Oven, pour in the olive oil and toss in the garlic, cumin, carrots, chili pepper and onion. Saute until the onion is translucent. Add the black beans, water and tomatoes. Bring the soup to a boil, then reduce to a simmer for approximately 15 minutes. Serve with a dollop of sour cream and a bit of chopped cilantro.

Cajun Meets Fresh

When I was a kid, my grandfather would take trips down to Louisiana for a few days, and he would come back with several cooler loads of crawfish, gator and other seafood. We would all gather at his house with the smells of semi-authentic Cajun food filling the air. Granddad never worked off a recipe, but everything was always delicious. When I cook my Gumbo now, it takes me back to those halcyon days, and life does not seem better than when I take a great big, spicy bite!

Gumbo (Simple)

Ingredients:
2 Tablespoons of Butter
2 Tablespoons of Flour
2 Bay Leaves
4 Carrots, Diced
3 Stalks of Celery, Diced
1 Onion, Diced
5 Green Onions, Chopped
3 Cloves of Garlic, Minced
2 Thai Hot Peppers
1 lb. of Andouille or Chorizo
1 lb. Crawfish
3 Tomatoes, Diced
1 lb. Okra, Chopped
1 Can of Chicken Stock
1 Pinch of Red Pepper Flakes
1 Teaspoon Cumin
Salt and Pepper to Taste

Separately prepare some risotto or arborio rice.

Cooking:
In a big Dutch Oven, on medium heat, toss in your flour, bay leaves, some cracked black pepper, and butter. Stir often until the butter is the color of cafe au lait. Add in your carrots, celery, onion, green onions, Thai Hot Peppers and garlic. Take the links of sausage and pinch out 1" balls of meat into the vegetables. Cook until the vegetables are translucent, continue stirring often. Next toss in your okra and tomatoes, with the tomato juices and seeds. Cook for approximately 3 more minutes. Add in the chicken broth, crawfish, red pepper flakes, and cumin. Simmer on low for 15-20 minutes, or until the crawfish are pink and cooked through. Add salt to taste.
Grab a bowl, spoon in some rice and pour some Gumbo on top!