Creole Red Beans & Rice

That's a big ol' pot of love, folks

Well, try my hardest, I didn't quite make my goal of getting a post up this weekend, alas! In part, I actually blame this recipe for my delay, since I was doing my best to take down an entire pot of this tasty Louisiana treat before the week- another goal I didn't quite get to. But I digress. Since moving down here and getting settled, I've been really excited to sample all the local flavors and start working on my own versions of them. So far, my favorite two have been red beans & rice and shrimp po'boys, both of which I have been tinkering with in the new Humble Kitchen (look for a Roasted Shrimp Po' Boy to be appearing soon!). 

Much like a lot of the food that I love to cook and share, this Louisiana staple has its roots in necessity. Beans (either dried or tinned) are a very inexpensive staple, as is plain and simple rice. Naturally, red beans & rice is a great go-to dish that is wildly satisfying to the soul, and also a comfort to the wallet. Since I am now a stay at home mama, I am not only charged with taking care of our little love, but also taking care of my big love and making sure that they are both well-fed. The babe is pretty easy, so most of my food focus is on keeping Kyle and I well fed on a very tight budget. So after a little research (mostly on Epicurious and Food Network as well as the back of the bag of small red beans I purchased!) I started to piece together my recipe from what I had on hand, and what I could spend out of my budget. My method for rehydrating the beans was done somewhat out of error (I had meant to soak the beans overnight, but forgot the night before), but I think it still turned out very well, just be sure to start the beans early in the day if you plan on having them that night, or keep it simple and do an overnight soak. 

I've got to take a moment and give a little respect to the guy manning the meat counter at our local Albertson's- not only was he incredibly knowledgeable about their offerings, he had a lot of great suggestions for how to use their various meats & fish offerings-  very inspiring! It's amazing to walk into a run of the mill grocery store and be greeted by such a beautiful meat/fish counter with so many offerings from local sources, truly awesome!

I'm not sure exactly how "authentic" my red beans & rice came out to be, but I feel confident that it was a good representation of the local flavor. It's a great way to stretch your dollar and fill hungry bellies without feeling like you're skimping. 

Red Beans & Rice (pieced together from sources noted above)

-1 lb bag of dried small red beans, picked over & rinsed

- 3/4 lbs fresh cajun sausage (Andouille works very well)

- 3 stalks of celery with leaves, washed & diced small

- 1/2 a sweet onion, diced small

- 3 cloves of garlic, minced fine

- 3 tbspns Creole seasoning (I used a mix of "Slap Ya Mama" and "Cajun Land")

- Louisiana hot sauce (I used Crystal "Extra Hot"), optional

- Sea salt & fresh cracked black pepper

- Olive oil

-1 cup long grain rice, prepared to package instructions

After picking over and rinsing beans well, combine with six cups of water and a hearty sprinkling of salt in a Dutch oven and bring to a boil. Lower temp to just barely simmering, cover almost full with lid (leaving a small opening for steam to escape), and leave beans to fully soften- about 1 1/2 to 2 hours, stirring occasionally. If liquid level drops below beans, add more water accordingly. When beans are fully cooked, mash about half the beans with a potato masher or a large wooden spoon- this will help thicken the liquid and give a great texture to the final product. 

In a large saute pan over medium heat, add sausage and a little water (1/4" or so) and steam until sausage is cooked through (if working with pre-cooked sausage, skip this step). Remove sausage from pan and pour off water. When cool enough to handle, slice sausages into diagonal rounds. Return pan to stove, add a light coating of olive oil and saute sausage rounds until golden brown. Transfer sausage into Dutch oven with beans and stir to combine. Add a little more olive oil to the pan and saute celery and onion (1/2 a green pepper diced up is also a great addition if handy) until softened and onions become translucent but not brown. Add in garlic and continue to cook an additional 2-3 minutes until fragrant. Season vegetables with Creole seasonings to taste, and add into bean & sausage mixture. After combining all elements, check for seasoning and adjust accordingly, adding additional Creole seasoning, salt & pepper and hot sauce if using. Allow mixture to come together over low heat for a couple of hours if possible- the longer, the better!

To serve, ladle beans over servings of cooked white rice, and serve with hot sauce, ice cold beers and big hunks of french bread for sopping up the sauce. 

Modern Comfort Food

(Is it obvious yet that my actual camera finally gave up the ghost, so

I've been using my phone's camera for the past couple of weeks? Apologies!)

There’s nothing like a relaxing weekend with a close friend- unwinding, telling stories, window shopping and the occasional glass(es) of wine in the afternoon. The only thing that makes this better for me is when the close friend that is visiting happens to be my mother! We attended the Newport boat show (the initial excuse for the trip), walked around down town, drove out through Ocean Point to watch the surf, had a long brunch at Café Zelda and took time to breathe and enjoy hanging out as the dynamic mother-daughter duo we are. The weather was most certainly in our favor, and we did our best to appreciate as much of it as possible, including enjoying a waterside late lunch out on the patio of The Pier.

After tooling around downtown and the boat show on Saturday, I was chomping at the bit to cook dinner, as my mother is one of the biggest supporters of my culinary obsession, and one of the most honest taste-testers I know. I had an idea for a scallop dish that had been rolling around in my head for a week or two, and since Ky isn’t a huge scallop fan, Saturday presented itself as the ideal time to make the dish. I also invited my good friend Jill (who was my supervisor at IYRS during my volunteering) over, as she and my mother get along very well, and I was deep in debt to her for all of the kindness and comestibles she had recently extended my way.

After working over the concept of the dish a few days before, we trudged up to the treehouse with gorgeous scallops and bottles of wine in hand, I put out of a couple of pre-dinner treats, and set to work on the dish. The cooler temperatures and drop in humidity had me shooting for something warm and comforting, without being overly heavy. The scallops were fresh and beautiful, as has been the case with every fish purchase I've made at the oft-mentioned Anthony's Seafood, so I wanted to be sure to highlight as much of their naturally sweet and subtle flavors- anything too heavy, and their delicacy would be completely lost. Leeks and shitake mushrooms seemed like a natural compliment- both have the same understated flavors that would work harmoniously with the scallops. I have been looking for an excuse to work with cranberry beans again, and after volleying some concepts around in my head, I figured they would make a great base for the dish, and bring a little more depth without being overpowering. As our kitchen is small, and I didn’t want to spend the rest of the night washing dishes, I used one cast iron pan to do all of my searing & sautéing, and in the end this allowed for a great layering of flavors with minimal pan usage. I’ve also added a couple of technique notes at the bottom of the recipe from things I had picked up back in my days in real working kitchens, and they are tips that can help make a big difference in the ease and consistency of the dish.

The end result of all this planning was a comforting dish that had very light flavors, but was still very satisfying. The next time (and there certainly will be one) I make the dish, I plan on cutting down on the roux a bit, as the sauce was just a touch more heavy than I was aiming for, but the flavors were right on par with what I was aiming for. I served a simple green salad upgraded by fresh tomatoes and arugula from Jill’s garden as a side, and of course a little Prosecco- it was a Ladies’ Night, afterall! Good food, delicious wine, great friends and non-stop conversation, the makings for a truly great fall night in!

Scallop Casserole with Leeks, Shitake Mushrooms & Cranberry Beans
(this recipe will easily feed 4, and could be stretched to 5-6 servings)

- 1 ½ Lbs. fresh sea scallops
- 6 Slices Pancetta
- 2 Medium leeks, sliced thin & cleaned (see note)
- 6-8oz. Shitake mushrooms, stemmed & sliced
- 2 Garlic cloves, minced
- ¾ Stick good quality salted butter (Kerrygold Irish or some other European style works best)
- ½ Cup(ish) all purpose flour
- 24 oz. Roman beans, canned or fresh (if using fresh, cook off first)
- ½- ¾ Cup dry white wine (I used Sauvignon Blanc)
- Zest & juice of one good size lemon
- 8oz. Half & Half, cream or milk
- ¾ Cup Panko breadcrumbs
- Good handful of flat leaf Italian parsley, chopped
- Extra virgin olive oil
- ½ Tblspn. seafood seasoning (Old Bay is my go to)
-Sea salt & fresh cracked pepper

Remove scallops from packaging & place in one layer on a kitchen or paper towel lined plate, removing any “foot” muscles (tough white muscle the runs along the side of scallop) and discarding. Top with a second layer of towel and press down lightly to remove any excess moisture, which will cause splattering during searing. Heat a large cast iron skillet over medium high with a little olive oil. Fry pancetta slices until very crisp, being careful not to burn, and transfer to paper or kitchen towels to drain. Melt ½ stick of butter in a small sauce pan & combine with flour to create a roux, and cook for additional 5-10 minutes to cook out flour taste (roux should be a light golden brown), turn off heat & set aside. Add a little more olive oil to cast iron pan (there should be a thin layer coating the bottom), and bring up to medium-high temp. Remove top layer of towel from scallops & season exposed tops well with salt & pepper. Place scallops seasoning side down into hot pan and sear off, about 2-3 minutes. Season exposed side of scallops, and flip to sear other side, turning scallops in same pattern as they were introduced to heat (see note). Sear for another 2-3 minute and transfer to a warm plate & set aside.

Add a little more olive oil to pan and a little butter, bring to medium heat and add in leeks, stirring well to distribute. Cook over medium heat for 5-7 minutes, stirring occasionally. Add in sliced mushrooms & continue cooking another 5 minutes, or until leeks are well softened and mushrooms take on a deeper color. Add in minced garlic and cook an additional 2 minutes until garlic becomes aromatic. Season to taste with salt & pepper and seafood seasoning. Pour in lemon juice, ½ of the lemon zest and ½ cup of wine and heat until just below a simmer and slightly reduced, about 8-10 minutes. Begin introducing roux into mixture and continuing to stir well to avoid clump formation (see note). Continue to add roux until mixture becomes thick and gravy like- you may not use all of your roux, just use your best judgement. Using small amounts, begin incorporating half & half into the sauce, until correct consistency is reached- similar to that of alfredo sauce. Once consistency is reached, turn off heat. In a small bowl, combine breadcrumbs with remainder of lemon zest, and half of chopped parsley.

To assemble: Preheat oven to 350 degrees. In the bottom of a deep casserole dish (tall enough for ¼” lip above scallops & beans), layer cranberry beans in an even layer across entire bottom. Top with ½ of Leek-Mushroom sauce & place seared scallops on top in one layer. Cover scallops with second half of sauce and pancetta slices (either in whole slices or crumbled). Spread seasoned breadcrumbs evenly over top & bake off in oven for 20-25 minutes, until top is golden brown & sauce is bubbly. Serve immediately topped with chopped parsley & lemon slices. The casserole can also be made in individual ramekins or chafing dishes.

Notes

A note on leeks: Leeks are one of my favorite flavors to cook with- the problem being how to clean the little buggers without diluting the flavor! There are many philosophies on how to clean leeks, and mine has evolved from my brief kitchen training a few years back, and doesn’t call for any special equipment. Fill a deep bowl with very cold water. Slice off the last ¼ to ½” inch by the root & discard. Cut leek in half and slice thinly, about the width of a rubber band (there will be dirt in the layers- don’t panic!), and cut up until the leaves begin to turn dark green- these tops can be saved & used later for soup stock. Transfer sliced leeks to cold water and let sit for a minute or two. Lightly break apart slices with your fingers to help loosen any grit from in between the layers. Let the leeks sit, undisturbed, for another minute or two in water. Using a slotted spoon or your hands, gently remove leeks from water and place in a colander or strainer- be sure not disturb the water too much, as the sediment should have settled to the bottom of the bowl. Briefly rinse leeks with a sprayer and very cold water to remove any leftover grit. Shake to dry, and you’re ready to use!

A note on scallop searing: One of the best techniques for searing off scallops quickly & evenly came from my good friend and kitchen instructor, Ralph Smith. Once the pan has come up to temp, I place the scallops in concentric clockwise circles (evenly spaced) around the pan and then leave them untouched until I’m ready to turn and sear the other side. I use the circular pattern when turning them, so that every scallop gets the same time to sear, and you avoid overcooking- the pattern makes it easier to remember where you started in the pan as well. In some circumstances, it is a good idea to move the food around when searing, but with scallops it is imperative to let them sit once they are introduced to the heat- this is crucial for allowing the natural sugars to caramelize and achieving that lovely brown color. Scallops should only be moved once, while flipping sides, in order to sear properly.

A note on roux: While working as the lunch chef at The Chowder House, I learned an easy, foolproof way of introducing roux to liquid to avoid clumping, and have been using it ever since. For making roux, I use a bulbous metal whisk to combine & cook the flour-butter mixture so that the consistency remains smooth. After the roux has been well mixed, I cook it off for a couple of additional minutes so that any of the raw flour flavor is eliminated. When adding into liquid, I use the whisk to scoop the roux into the liquid, stirring with the whisk as soon as the roux is introduced to break up any clumps. Repeat this process with a small amount of roux until the desired consistency is released, and use the whisk yet again when adding in cream or milk to keep the sauce smooth.

A True Lunch Break

Almost every day, I bring my lunch to work from home. Usually it consists of leftovers from a previous meal, and a lot of times it takes shape in the form of a salad. I do my best to keep my lunches relatively light and satisfying, since there is nothing worse than sitting at your desk feeling the creeping onset of a food coma- especially when your desk lacks any sort of privacy from the rest of the office! It also may sound a little silly, but I enjoy taking a few minutes to “time out” from my daily tasks and actually enjoy my lunch whenever possible- I bring cutlery from home, stash a cloth napkin in my work bag, and make an attempt to actually have a lunch break as opposed to wolfing down some non-descript take out item while scanning over spec sheets (not that this doesn’t happen on occasion!).

During my massive re-nesting/cooking marathon of the past weekend, I was attempting to figure out a way to combine items I had on hand that I could stretch out over a couple of lunches that was a little outside of my usual routine. I get daily email newsletters from one of my favorite publications, Real Simple, and I remembered seeing a tomato & garbanzo salad that had looked appealing, and decided to play off of the concept. I had made a HUGE batch of Slow Roasted Tomatoes & Garlic on Sunday (I really should not be allowed to go to the Farmer’s Market without adult supervision!) and I had done a long drag through the market’s olive bar- one of my favorite destinations- and had picked up some olives and balsamic marinated mushrooms. I swapped out the garbanzos for Cannellini beans, which I had on hand, and the end result was a perfect salad for lunch- packed with protein, tasty veggies and loads of flavor. I was able to get three full lunches out of the mixture, and will definitely be making it again. By using the slow roasted tomatoes, the salad can be made year round, since the roasting will get rid of any mealy texture or less flavorful tomatoes in the off-season. When fresh tomatoes are in season, adding ½ a rough chopped fresh tomato brings and interesting and appealing play on flavors in the two tomato style. The salad would also make for a great hors d’ oeuvres applying the same concept- allow guests to build their own bruschetta with toasted bread, ricotta, baby arugula (baby spinach works well also) and the bean salad- wildly easy, and a perfect flavor combination.

The longer the salad sits, the better, so I would recommend starting this the night before, and dividing it up in the morning, so the beans have a chance to meld with the other flavors, and the arugula will remain crisp until lunch time. If you’re looking for a single container lunch, omit the side of ricotta cheese and toss in some cubed feta with the salad. This salad is a great way to implement simple ingredients into a very satisfying meal using minimal prep time and effort.

Bellissimo White Bean Salad
(Recipe makes enough for 3 lunches, 2 dinners or as an hors d’oeuvres for a crowd)

- 1 Can Cannellini beans, rinsed & drained
- 6 Slices Slow Roasted Tomatoes, rough chopped
- 3 Cloves Roasted Garlic, chopped (garlic will break down when combined into salad)
- ½ Ripe Roma tomato, diced
- 6 Olives, pitted & quartered (I used kalamata and Moroccan green)
- 6 Marinated mushrooms, quartered
-2 Tbspn fresh Italian parsley, chopped
- Fresh baby Arugula
- Cracked black pepper & sea salt
- Basil leaves (3-4 per serving)
- Part skim Ricotta cheese (1/4 cup per serving)
- 1Tspn. fresh grated lemon zest (per serving)
- Sliced rustic bread (2 slices per serving)

In a good sized container, combine beans, tomatoes, garlic, parsley, olives and mushrooms. Add a little of the oil from the roasted tomatoes and season with salt & pepper to taste. Mix ingredients well, cover and refrigerate overnight if possible before dividing.

Chiffonade basil leaves by stacking leaves into a neat pile, roll lengthwise and slice into thin rounds. Separate the ribbons with fingers & combine with ricotta & lemon zest in a small sealable container.

When dividing for lunches, place approx ¾ cup of bean salad into a sealable container and top with a hearty handful of baby Arugula (placing on top will prevent rapid wilting) and seal. Pack ricotta mixture & bread separately, and when ready assemble into lunch portion bruschetta and take a few minutes to relax and enjoy.

Fish Fry Friday!

Every now and then there are winter nights when you have a craving for something, but don’t have the motivation to leave the house to get exactly what you want. Last Friday was that night for me. When we lived in Annapolis, my husband, brother and I regularly had what we called Fish Fry Fridays and would load up on crunchy pan fried Cod, oven fries and the occasional plate of steamed mussels when available. I had the craving to re-visit this tradition, but really didn’t feel like trudging out to the store, so I went with what I had on hand. Most of the time I’ve got a bag of flash frozen wild caught deveined shrimp in my freezer (shell on for more flavor in stocks & stews!) and knew they would completely satisfy my seafood craving. I have to admit that I am joining the legions of panko converts, and have had a soft spot for the light crunchy Japanese breadcrumbs after our first introduction after a stint working in a Japanese restaurant in Colorado in 2004. The three step breading process may seem a bit tedious but it’s pretty easy to get a rhythm going once you get into it, and it’s well worth the results. The breading process is the most labor intensive part of the meal, and at 10 minutes is an indication to how easily this meal comes together. I also have to admit that I have become a bit of a snob when it comes to tartar sauce- I will gladly take the extra 5 minutes to make it fresh rather than deal w/ the overly sweet pre-made version, not to mention the preservatives and additives in most jarred stuff- eek! As far as the “chips” portion, I decided to forgo this craving and instead went with some hearty cannelli beans, which ended up being a great pairing. The bean dish is insanely easy to throw together, and can be cooked and ready while the shrimp are in the oven. Happy Friday!


Panko Shrimp with White Beans and Greens and Homemade Tartar Sauce

For the Tartar Sauce:
-1 cup good mayonnaise (if not homemade, Hellman’s is my go to)
-2 tblspns chopped capers
-2 tblspns fine minced red or sweet onion
-2 fine minced dill pickle spears
-1 tblspn fresh chopped dill
-½ tblspn fresh lemon juice
-½ tblspn caper “juice” (the brining liquid from the jar)

Combine all ingredients in a small bowl and leave in fridge while making other components so that flavors may come together.

For the Shrimp:
-1 lbs. deveined RAW shrimp, shells removed, tails left on (starting with raw shrimp will ensure that in the end the shrimp will not be over cooked and rubbery. I like to leave the tails on for easy dipping and eating, just be sure to place out a small bowl for tails)
-1 cup panko bread crumbs, seasoned with:
- 1-2 teaspoons seafood seasoning (Old Bay comes to mind)
-A couple of turns of fresh cracked pepper
-Pinch of cayenne pepper
-1 cup all purpose flour seasoned with cracked pepper & salt
-1 large egg, beaten w/ a little champagne vinegar or lemon juice
-A large cookie sheet lined with parchment paper & topped with an oven proof wire rack, sprayed with non-stick cooking spray.

Preheat oven to 350 degrees. Pat shrimp dry between paper or kitchen towels. To set up “assembly line, set up shrimp at one end, followed by a shallow dish or plate with flour mixture, followed by egg wash, then panko mixture in shallow dish or plate and finish up with your lined baking sheet. One at a time, dredge shrimp in flour, dip in egg wash, and coat in panko mixture and lay flat on baking sheet. Repeat with all shrimp and let rest for 10 minutes before firing in the oven to ensure that the breading won’t fall off while baking. When ready, bake for 20 or so minutes on the middle rack until crispy, pink and cooked through. Depending on the size of shrimp you use, keep a watchful eye for over cooking and adjust timing accordingly.

For the White Beans with Greens:
-16oz. cannelli beans (either dried that have been soaked according to package directions or canned that have been rinsed & drained)
-2 cloves garlic, minced
-8 oz baby arugula, spinach, kale or any other hearty greens
-½ cup vegetable stock or water
-1-2 tbspn olive oil
-1-2 tbspn white wine (I used Sauv Blanc)
-Cracked pepper & sea salt to taste

Heat oil in bottom of sauté pan or wok over medium heat and add in garlic, cooking for a few minutes. Add in drained beans, white wine and stock or water & continue cooking a few more minutes until beans are heated through and liquid has cooked off a bit. Mix in greens & stir well to combine and wilt greens into the mix. Serve shrimp on top of beans with tartar sauce for dipping and a wedge of lemon for tartness.