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Lagniappe: Rice Salad with Hakurei Turnip, Asparagus, & Leek

Apr 21st, 2014 | By
Lagniappe: Rice Salad with Hakurei Turnip, Asparagus, & Leek

Why lagniappe? Hakurei turnips and asparagus both appear in the market here in the Pacific Northwest at about the same time, a sure sign that Spring is really here. I usually throw them on the grill, and the leftovers make a great cold salad the next day. But you can skip the grilling and make
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Lagniappe: Farro with Stinging Nettle

Apr 14th, 2014 | By

Stinging nettles start popping up in late March here in the Pacific Northwest, a sure sign that Spring is here. While they’re often available at the local farmers markets, nettles are easy to find and harvest (wearing gloves, natch). It’s not uncommon to come home with a few pounds (enough to fill a few large
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Lagniappe: Bacon Buttermilk Braised Brassicas

Mar 31st, 2014 | By
Lagniappe: Bacon Buttermilk Braised Brassicas

(Sorry, but I couldn’t resist the alliteration.) The Brassicas I used for this were from the genus olaracea, aka kale. But the acidic tang of buttermilk would go well with most members of the cabbage family. Dice about a quarter pound of bacon and brown it in extra virgin olive oil. Add a chopped onion
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Lagniappe: Farro Salad with Winter Squash & Miseaux

Mar 24th, 2014 | By
Lagniappe: Farro Salad with Winter Squash & Miseaux

As with all farro dishes, you need to start the night before. Soak a cup or so of Bluebird Farms whole grain farro in plenty of water overnight, drain, cover with salted water, and simmer covered for about an hour or until tender. Let cool and drain any excess water. Grate enough winter squash to
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Lagniappe: Caramelized Cabbage & Rice with Za’atar & Capers

Mar 17th, 2014 | By

This simple, one-skillet dish is good with grilled meats, runny-yolked eggs, or all by itself. If you don’t have leftover rice in the refrigerator, start by making some Kokuho Rose brown rice. I make it like the Italians; add some rice to about 4 times as much boiling water, cook at an active boil for
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Lagniappe: Rojo Chiquito Beans & Winter Squash with Fennel Pollen

Feb 24th, 2014 | By

Combining two of the three sisters (make Pableaux’s cornbread for the trifecta), this works as a side dish or all by itself. Start by cooking about a half pound of rojo chiquito red beans. My preferred approach takes longer but is easy: use roughly three times as much water as beans, add salt & extra
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Lagniappe: Eggplant & Farro

Feb 17th, 2014 | By

Inspired by Donald Link’s Cajun eggplant rice dressing, this uses the classic Louisiana trinity of onion, celery, and bell pepper along with a little kick from cayenne. You’ll want to soak a cup of Bluebird whole grain farro overnight, then simmer it in salted water to cover until tender, about an hour. But first, the
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Lagniappe: Cabbage, Tomato, & Rice with Capers & Oregano

Feb 10th, 2014 | By

Call this cavolo, pomodoro, e riso Pantesco* if you’re feeling Italian, but it’s delicious in any language. If you don’t have any leftover cooked rice, get some water boiling. Add a cup of Kokuho Rose brown rice, stir, and let it come back to a boil. Turn the heat down a bit, but keep the
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Lagniappe: Delta-inspired Squash & Rice with Louisiana Dried Shrimp

Jan 27th, 2014 | By

I call these little pink packets of umami the bacon of the sea. There’s a long history of shrimp drying in Louisiana, but it’s almost forgotten. Farm-raised shrimp from Asia constitute most of the dried shrimp on the market, but they don’t taste near as good as these wild shrimp from the Gulf coast. I’ve
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Lagniappe: Lenticchie al Mauro

Dec 30th, 2013 | By
Lagniappe: Lenticchie al Mauro

Mauro is a grizzled farmer we met years ago in the Umbrian hill town of Castelluccio, home of Italy’s best lentils. He admonished us as we were about to sprinkle Parmigiano over a simple bowl of lenticchie: “Solo aglio, olio, sedano, sale, e aqua. Non formaggio.” (Only garlic, oil, celery, salt, and water. No cheese.)
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