Gumbo z'Herbes

As the weather changes and the air becomes cooler, we get to welcome in a new season of crops - leafy greens and root vegetables! It's bitter sweet, as the tomatoes and berries start to dye off, but I do get excited about the versatility and heartiness that comes with winter's vegetables. This recipe takes full use of those luscious leaves. 

Gumbo z'Herbes (pronounced "zab") is lesser known throughout the country, but is an important dish to Louisiana heritage. Historically a vegetarian gumbo of greens and herbs, it was commonly served on Good Friday (the Friday before Easter) for Catholics fasting or abstaining from eating meat during Lent. While I messed with the heritage by posting this no where near Easter and have sausage + seafood in my recipe, I'm hoping the southern foodways spirits will grant me goodwill since all I'm wanting to do is bring you a delicious and cozy dish for the winter season ahead.  

As mentioned, you'll find my recipe uses sausage, chicken and shrimp because I love all of those things; however, you can easily leave those ingredients out, sub vegetable stock in place of chicken, and still have a mighty tasty stew. If going veggie/vegan, you might try adding in some chunks of potato, turnips, pumpkin and/or white beans after you've pureed the greens. Use just about any edible greens you have growing in your garden or left over from purchasing roots like carrots, turnips, or beets - I guarantee washing them all will be the hardest part of making this dish. Delightfully earthy with a hint of spice, this gumbo is sure to fill you with warmth and satisfaction even on the coldest of days.

Find the recipe on Bonnie Plants website! 

Warm Winter Slaw

Ok, ok. I know it isn't winter anymore, but what we affectionately call "winter greens" are still very much so flooding the markets right now. This Warm Winter Slaw is a perfect supporting actress for any meal, or flatter it by making the slaw a main star and throwing some protein and additional veggies on top - now that sounds like a delicious salad bowl... Packed with flavor and nutrients, this slaw is made up of butternut squash, radicchio and kale. The dressing is simmered and poured over the greens with just enough heat to tenderize them (we've all had that kale salad that feels like you're eating thin sheets of rubber...no thanks). You can find the recipe on Bonnie Plants' website or by clicking the image below.  

(Also, it's equally delicious cold and as leftovers.)

Sweet Potato and Thai Curry Soup

Red Curry Paste: Not all red curry pastes are created equal. They vary in heat and potency, and each has its own flavor characteristics. If you aren't familiar with purchasing curry pastes, you can typically find a brand or two at your nearest chain grocery store. However, a local ethnic foods market would be a great option, if you have one.

When purchasing your curry there are two rough guidelines you can follow. First, typically, the thicker the paste is the more concentrated the flavor will be. Next look on the package to see if it gives a recipe. If it does, look for the ratio of paste to coconut milk the brand recommends. I've tested a few different pastes in the past few months and find the brands that recommend fewer tablespoons per 14 ounces of coconut milk create the most flavorful dishes. If there isn't a ratio given, start with 1 tablespoon in this recipe and taste after the 2 1/2 hour mark. You can always add more. 

Thai food can be intimidating. I often hear people say that they would never attempt making it on their own. However, making dishes using traditional Thai flavors can be quite easy; even easier when you throw your crock pot into the mix.

Chopping a few fresh veggies and throwing everything into your pot is about the only prep for this recipe.  In just a few minutes you'll have a delicious soup simmering and filling your house with sweet Thai aromas. In the hustle and bustle of the holiday season, this soup can be great 'comfort food.'

When I first tested this recipe, I put the bell peppers into the mix and let them cook with the soup.  In my second batch I found that keeping them raw and adding them at the end with the snow peas adds a sweet crispness to the soup. My husband tells me that soup can end up tasting a little monotone after several spoonfuls; adding fresh vegetables and peanuts is a way to keep your tastebuds moving from one layer of flavor to another.

One more note: this recipe also calls for galangal - a root used as an important ingredient in Thai curry pastes. Its flavor is peppery like ginger but has a more floral and citrusy flavor. I bought powdered galangal from Penzey's Spices; however, if you can't find it or aren't interested in purchasing it, you can leave it out or add an extra teaspoon of ginger. The soup will taste great either way.  

Now curry up, Sweet Potato, and thai this soup!

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Sweet Potato and Thai Curry Soup

• 1/2 large onion, chopped
• 1 lb of boneless chicken 
• 1 large sweet potato, peeled and chopped
• 8 oz can sliced water chestnuts, drained
• 5" stalk of lemongrass, cut into 3 pieces, or 2 tsp of ground
• 3 14 oz. cans coconut milk (full fat is better here)
• 1 cup chicken stock
• 2 tbsp red curry paste (I used Thai Kitchen brand)
• 1 tsp garlic powder
• 2 tsp galangal powder 
• 2 tsp minced ginger
• 1/2 - 1 tsp kosher salt
• 2 limes
• Red, yellow or orange bell pepper, thinly sliced
• Snow peas, thinly sliced (about 1/2 lb will do)
• Roasted peanuts, roughly chopped (optional)
• Basil, minced (optional)

Combine all the ingredients from the onion through the ginger in a crock pot. I put my chicken in whole and pull it apart later (cutting raw chicken isn't one of my favorite kitchen duties, so I avoid it if I can). Stir until the red curry paste and spices are thoroughly mixed in. Turn your crock on high heat and cook, covered, for 2 1/2 hours. If you're around while it's cooking, stir it occasionally. If you aren't, that's okay!

Stir your soup and taste to see if it needs salt. I would start with 1/2 tsp and go from there, as some chicken broths have more salt than others - salt to your liking. If you started cooking with whole or large chicken pieces, remove them from your pot. Shred with a fork or cut them into bite size pieces then return it to your pot. If you aren't ready to serve, turn your heat down to warm. It'll keep like this for a couple of hours - your sweet potatoes may get softer and start breaking down, but that'll only make for a thicker soup, which is definitely not a bad thing.

When ready to serve, juice the limes into your pot and stir. Fill your bowls with soup, adding bell pepper and snow peas on top. Sprinkle with roasted peanuts and basil, if you have any. 

Serves 5

Persimmon Salad + Whipped Goat Cheese

Featured: Fuyu Persimmons
When ripe, they have a honey-like sweetness that is delicious and unique for a winter fruit.  This particular variety is not astringent (causing a chalky mouth feel) so it can be eaten when less ripe, but their sweetness deepens as they ripen.  As the persimmon ripens, the color will become richer and the flesh will start to give slightly - similar to a slightly under ripe pear.  Serve raw or cooked. 

Nutrition: Rich in potassium and Vitamins A and C. Also a good source of antioxidants, fiber and Omega-6.

Season: October through November and into December in warmer climates.

I have to confess something.  Christmas is my all-time favorite holiday.  I start looking forward the atmosphere and decorations (and the music) in something like May.  However, Thanksgiving takes a very close second.  I love seeing the incredible variety of dishes and hearing about everyone's traditional family meals.  The sides alone are enough to make someone want to gorge themselves just so they can taste everything. The only issue I find with this load of deliciousness is that most of it is heavy - cream based, bread filled, oil slathered, deep fried - and I often find myself looking for something fresh and light to help balance everything out. Thus, I bring you a nice addition to your meal of thanks.

If you're unfamiliar with the persimmon, don't shy away from this recipe.  Persimmons tend to land on fall/winter's B-list of fruits and it's time we push them out into the limelight, where they belong.  There are few varieties to choose from, but start your persimmon eating journey with the fuyu.  If you can, buy them from a local farm or a market that sources locally; they will likely be sweeter and have more flavor than what you'll find at a grocery chain. NPR's got a nice little write up about them if you want to learn more. 

Now a note about goat cheese. You may read through this and wonder 1 - why it's whipped and 2 - why it's spread on a plate under the salad. Well, if you ask two questions, you'll get two answers. 1 - whipping it changes the consistency to a delectably creamy texture that spreads easily. 2 -  spreading it under the salad allows the dressing to mix with the cheese as you're eating, and assures that you don't get overpowering amounts of goat cheese in any single bite. There's also a couple of tips on how you can adapt the recipe to use in different ways. Also, be sure to use a good goat cheese for this. Trust me, it's worth the extra few pennies. 

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Persimmon Salad + Whipped Goat Cheese

• 2 Fuyu persimmons
• 1/2 cup pomegranate arils (seeds)
• 1/3 cup chopped walnuts
• 2 cups spring lettuce mix
• 1 cup torn radicchio leaves
• 1 orange, juiced
• 1 tsp honey
• 1 1/2 tbsp fresh mint, minced
• 1 tbsp olive oil
• Black pepper and salt to taste
• Whipped Goat Cheese (see recipe below)

Combine the orange juice, honey and mint in a bowl and whisk together until the honey is dissolved. Slowly drizzle in the oil while whisking. Add freshly ground pepper and salt to taste (only add salt if you need to - it can help cut down on the sharpness if your orange isn't particularly sweet). 

Cut off the top of each persimmon just below the stem/leaves and slice into 1/4" thick rounds. Stack the rounds and cut them into (smallish) bite size pieces. I like to cut mine into 6 pieces. Place your persimmon pieces in a small bowl and drizzle with 1 tablespoon of dressing. Fully mix together and separate any slices that are stuck to each other - your hands are the best tool here. The dressing will help keep your slices from forming clumps. Add the pomegranate arils, lettuce, radicchio and walnuts. Pour in the remaining dressing and toss together. 

Spread 1 tablespoon of the whipped goat cheese on a salad plate. Spoon a quarter of your persimmon salad on top of the cheese and serve. 

If you aren't plating food for your guests or you're running things buffet style, try serving this salad in a radicchio leaf (like a lettuce cup, but the radicchio holds up a bit better).

To serve this way, follow the instructions up until plating. Spread 1/2 tablespoon of whipped goat cheese on the inside of each radicchio leaf. Evenly divide the salad in each leaf and serve on a platter. 

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Mix it up a little and add a tablespoon of fresh minced herbs (such as rosemary and parsley) to the beaten cheese mixture. Spread on toasted baguette or serve a spoonful atop mashed potatoes.

For a sweeter take, add 2 teaspoons of cocoa powder and a tablespoon of honey (or your favorite sweetener) and beat for an additional minute.  Spread it on toast or waffles as an excellent replacement for Nutella. 

WHIPPED GOAT CHEESE

• 2 oz plain goat cheese
• 2 tbsp greek yogurt
• 1 tbsp heavy cream (optional)
• Black pepper to taste

Place all ingredients in a small bowl and whip on medium speed with a hand held electric beater for 2 minutes (a whisk will do if you don't have a hand held beater). 

The key to this element of the salad is using good goat cheese. I buy goat cheese from a local farm (Nicolau Farms) that sells at our farmers market, but you can certainly buy it from the store. I just suggest splurging a little and buying the better brand. 

Serves 4 if plating // Serves 5-6 if serving in radicchio leaves

Foil Dinners & Campfire Brussels Sprouts

Foil Dinners & Campfire Brussel Sprouts

A few weekends ago, Chris and I went camping up at Palomar Mountain State Park (if you love trees, you should go. Coming from someone who moved from a subtropical rain forest to the desert, this place is tree therapy). We hit the farmers market on our way out and grabbed some ingredients to make our childhood camping favorite- foil dinners.

What I've started to realize throughout my time of frequenting these local markets is that if you are heading out on a road or camping trip, stopping by the market on your way out is well worth the small amount of extra time it takes to shop there than at the grocery store. 

*You can make a vegetarian option by eliminating the ground beef and adding the sprouts to the main meal.

Foil Dinners

• 1/2 lb grass fed ground beef
• 10-12 mixed baby potatoes (or 3 red potatoes)
• 1 shallot*
• 5-6 small carrots
• 2 large lettuce leaves
• 6 garlic cloves
• Worcestershire sauce
• Butter
• Salt and pepper

Campfire Brussels Sprouts

• 1 lb brussels sprouts
• 1 shallot*
• 3 garlic cloves
• Butter
• Salt and pepper

Start your campfire. Lay out 3 pieces of foil- two for the dinners and one for the sprouts. You'll want to make sure you have enough foil to fold over itself to create a sealed package, roughly 18 inches long.

For the foil dinners, place a lettuce leaf in the center of each foil piece. Cut potatoes, onion and carrots into 1 inch pieces and dice garlic cloves. Divide cut veggies, garlic and ground beef evenly and place on top of the lettuce. The lettuce might seem like an odd addition, but it will keep the dinners from burning in the coals and will keep your meet moist while cooking.

Add 7 to 8 shakes of Worcestershire sauce to each dinner - this measurement can certainly be adjusted based on your taste. Add a couple of pats of butter on top and sprinkle each with a pinch of salt and pepper. Starting hot-dog style (or taking the two longer sides of the foil), fold the edges together until they touch and pinch together to form a seal. Do the same with the opposite ends, but make sure they overlap. Check to be sure that all end are sealed- this will steam the dinners and trap the flavors. 

For the brussel sprouts, lay out a piece of foil just like you did for the dinners. Cut each sprout in half, chop the shallot and garlic cloves and place on the foil. Top with a couple of pats of butter and sprinkle with salt and pepper. Fold over and seal the same way as the dinners.

Place the dinners and sprouts on outer edges of your campfire coals and cook for 15-20 minutes. They may take longer depending on the strength of your fire, so check them after 15 by poking a potato with a fork or knife. If they need more time, reseal and return to the fire and check them every 5 minutes. If the sprouts begin to burn do to the heat of the coals, try moving the to the further edges or place them on the grill grate above the fire pit if it has one. 

*The shallot can be substituted for 1/2 a small onion if you can't find a shallot easily

Serves 2