Get yours online and join the Southern Foodways Alliance that you can have this kind of deliciousness mailed to your door (with a side of grated tomato):
Slow-Roasted Broad Beans by Sheila and Matt Neal of Neal’s Deli, Carrboro, NC
- from pages 8-9 of Gravy #42
WE THINK OF OUR PASTRAMI PLATE AS A MODERN MEAT-AND-TWO, built around our house-smoked pastrami and a couple of side dishes from the deli case. Broad beans, also known as Roma beans, are one of our favorite sides at the deli. We serve this dish every year when they are plentiful. (We cook most of our sides with vegetables procured from nearby farmers.) They make a great plate with our pastrami and creamy coleslaw. This is a great entertainment dish: It’s economical, it feeds a crowd without too much work for the cook, and it tastes better if made a day ahead.
2 5 lbs. broad beans (also called Roma beans), rinsed and stemmed
5 cup peeled and thinly sliced garlic
2 cups diced yellow onion
2 medium-sized tomatoes, grated*
1 teaspoon granulated sugar
5 teaspoon black pepper, coarsely ground
4 teaspoon red pepper flakes
1 tablespoon, plus 1 teaspoon kosher salt
3 bay leaves
1 cup water
5 cup extra-virgin olive oil
Heat oven to 350 degrees.
Gently and thoroughly combine all the above ingredients in a roasting pan. Place parchment paper directly onto the beans. Cover the pan with a tight-fitting lid or foil. Cook until the beans are tender, stirring well every 15 minutes for about an hour and 15 minutes. Keeps well for 3 days.
* This is a great trick we try and share with everyone. The easiest way to “peel” tomatoes is to grate them. Cut the tomato in half, and with your fingers remove as many seeds as you can. Place the cut side of the tomato down on the coarse holes of a box grater. Run the tomato back and forth until all the flesh is grated and you are left with the skin. Discard the skin.
In the spirit of “The Best Of” week as we move towards New Year’s Eve, I had to recap some of the best meals of my year – and they were plenty (despite my detox).
2011 started with a trip to Blackberry Farm’s Taste of the South with an amazing array of chefs and artisans. The weekend is somewhat of a blur – perhaps because of all the wine tasting with Angie Mosier, and Charles and Kristie Abney. I remember a biodynamic wine that was a glowing, beautiful orange color. (Charles and Kristie – if you are reading, can you remind me of the name of this wine? I would love to share it with others!)
Pardis Stitt will not let you leave her house, restaurant, or presence without a “to-go” box. And I know this may come as a surprise, but one of the best meal moments of my year was eating freshly cooked homemade chips and charred onion dip from Bottega in my car, on my way home to North Alabama. The recipe for this deliciousness can be found on page 23 of Bottega Favorita: A Southern Chef’s Love Affair with Italian Food. I have not been able to replicate the perfection of that afternoon in my own kitchen – must have been the “Pardis Love” that made the difference.
About this time last year, I agreed to create a barbeque inspired collection for our next Fall/Winter line – yes, that’s right, barbeque. Although it seems impossible, time moves SO QUICKLY and it is time to get started. John T. Edge is headed to our studio today to discuss the upcoming work, as the barbeque collection will be shown at the Southern Foodways Alliance Symposium in Oxford, Mississippi, next year.
In preparation for that collection, I have been working on a series of barbeque inspired Textile Stories Quilts for the Taste of the South auction next month. When thinking about barbeque (and we have our share here in Florence), what better place to start than with Joe York’s film Cut Chop Cook.
I love this quote from barbeque master Roosevelt Scott (it starts at the 4:48 minute mark):
“After building the fire, while the fire is getting ready put the pig on the pit. And after you put the pig on, when the coals get ready then you start putting the coal under the hog.
We take the shovel. Scoop it in there. Scoop up what we need. Take it on the inside and we have an open door at each pit where we go under with the shovel and spread the heat at both the ham and the shoulders. No where else. And all the heat meets in the middle.
You hear folks all over say they use the wood. But then they say they use wood chips, or they may use a few pieces of wood. They might smoke for a little bit. This right here? All wood. Nothing else. One hundred percent wood. Nothing but wood.
Cut. Chop. Cook. It’s all right here. In the wood.”
You can almost smell the barbeque. Food for the soul:
For those of you who have been reading this blog for years, it will come as no surprise that I have a girl crush on Virginia Willis. For me, she embodies all of the things that are required of a great Southern Chef with an added hearty laugh. Her book Bon Appetit, Y’all is in constant rotation in my kitchen and the beautiful photographs still take my breath away.
I wrote about Tasia, and her beautiful goat cheese company, Belle Chevre, back in 2008 (including the recipe below). Tasia’s work has gotten better and better since that time with a wide range of products, a cookbook, and a whole series of cooking classes. Delicious.
Join us on Belle Chevre Twitter tomorrow for a chat with Tasia, the folks from Belle Chevre, and our dear friends from Billy Reid:
“This chat’s topic is ‘How Art Is Changing Alabama’ (as part of the broader series titled The New South: Chatting about the Future of Our Art, Food, and Culture). We’ll cover design, art and fashion, from any angle. Basically it is a virtual cocktail party.”
The chat starts at 1 pm EST | 12 pm CST. Tag your comments #thesouth so we can find them. See you there!
Here my Tuscan Chevre Salad again (it is worth repeating on a weekly basis in your kitchen – smile.):
Since my fall garden is finally coming in beautifully:
Amish Deer Tongue Lettuce
Red Iceberg Lettuce
Hard Boiled Egg
A sprinkle of ground flax seeds
My Favorite Dressing:
1 clove pressed garlic
1/4 c. fresh lemon juice
1/3 c. olive oil
Salt and pepper to taste
Make in a small glass jar, cover with lid, shake vigorously, drizzle salad with dressing and serve.
The Museum of Electronic Wonder & Late Night Grilled Cheese Parlour is exactly as the name implies: part museum, part sandwich shop. Brainchild of Adam and Krista Bork – of Food Shark fame, this is the place for late-night gatherings in Marfa, Texas.
Open from 9:30 until “thirty minutes after the last bar closes,” the menu includes grilled cheese offerings like the Classic with Bacon and Tomato options, Brie with Spicy Cherry Chutney, and Gruyere with Brussels Sprouts and Caramelized Onion.
Originally conceived as a kitchen for the Food Shark, the museum has become an extended living room for the Bork’s – hosting locals and visiting art and music enthusiasts for late-night eats.
Why is it that small towns often have the coolest places? Every small town needs one of these.
See more pictures here.
The Museum of Electronic Wonder & Late Night Grilled Cheese Parlour
300 West San Antonio Street
(Re)Detox – Day 7 – and I have to say that it is so much better to detox with friends than alone. We have been sharing lunches, telling stories, laughing, and, at times, commiserating. This round has been easier for me (although I had a little slip on Friday night that involved a bottle of beer) and I continue to feel better and better. I made this soup last week which was a favorite – and everyone wanted the recipe you find below.
The preparation is very simple – slightly off the plan since it contains tomatoes, but they are still growing in my backyard and dropping on the ground. I will stop eating tomatoes in October when there aren’t any more good ones to eat.
My friend Sara cringed, “Seriously? No tomatoes? That is upsetting to me.”
Last weekend, I finally got a chance to read my Gravy: Special Louisiana Edition, the Spring 2011 Issue of the Southern Foodways Alliance’s “Food Letter” to its members. (Better late than never!)
On page 6 of the downloadable PDF, you will find a story about – and a recipe by – Susan Spicer of New Orleans. Titled “Eggplant, Oyster, and Tasso Gratin: A New Sort of Trinity,” the introduction to the recipe refers to the “trinity of Louisiana cookery: onions, celery and bell pepper.” Susan, a “self-described eggplant freak,” created her own trinity with eggplant, oysters and Tasso – recipe included. (You will also find this recipe and text on pages 35-36 of the Southern Foodways Alliance Community Cookbook.)
While I was reading about Susan and her trinity, I kept thinking of the Indian legend of The Three Sisters. If you aren’t familiar with this story, it is really just a beautiful explanation of companion planting told in story form. The tale explains that corn is planted on a mound and provides the stalk for the beans to climb. In turn, the bean vines embrace the corn stalk and provide stability. The squash planted on the mound shades it from direct sunlight and prevents moisture from evaporating. Native Americans encourage eating the three “sisters” together, since together they offer the elements to sustain life: the corn delivers carbohydrates, the beans provide protein, and the squash contains essential vitamins.
As reported last week, I eased off my detox and back into everyday life. Using the photo shoot for our HEATH Ceramics collaboration as a happy start-date, I indulged easily back into my old way of eating and living. After enjoying some (quite a bit of) bread, a piece of wedding cake (or 2) that we had made for the shoot, some after-work cocktails, and other earthly delights, I am happy (and surprised) to report that I miss my new way of eating.
Saturday, I went back to the farmer’s market and yesterday my girlfriends and I started our “hard core” cleanse – together and one week early. In the coming weeks, I will share some of our favorite recipes that we develop while navigating the backyard garden, the farmer’s market and Clean.
The recipe below was a favorite of Angie and Cathy this week while we were shooting – it is absolutely approved under the Clean program.