10 Ways Tuesday: Okra

Yotam Ottolenghi's recipe for Okra with Tomato, Lemon and Cilantro (c)2012 LaDomestique.com

I’ve got creative recipes for cooking with okra:

1.  Roasted Okra Mezze with Tomatoes, Bell Peppers, Olives, and Preserved Lemons

Mezze is to Middle Eastern cuisine what tapas is to Spanish cuisine- sexy little plates of appetizers with bold flavors to stimulate the appetite. In Plenty, Yotam Ottolenghi shares a recipe for Okra with Tomato, Lemon and Cilantro that’s not just good – it’s entertaining good, it’s give me more good, it’s I love okra good. For the recipe, he stews onions, bell peppers, red chile, tomatoes, and cilantro with coriander seeds and sweet paprika. While the vegetables simmer away on the stove, whole okra pods are tossed with olive oil and salt, then roasted in the oven for a few minutes until tender. To serve, stir the okra into the stewed vegetables, along with black olives, preserved lemons, and mint. I served the dish as a mezze with flatbread, but Yotam suggests it would be fantastic atop steamed bulgur wheat or couscous. This recipe is guaranteed to change your mind about okra.

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10 Ways Tuesday: Sweet Corn

Elote Asado (c)2012 LaDomestique.com

I’ve got creative recipes for cooking with sweet corn during summer:

1.  Elote Asado

I just discovered Elote Asado this summer, and I’m completely obsessed with it. This traditional Mexican street food is simply grilled corn on the cob slathered in thick cream, coated in grated cheese, and sprinkled with ground red chile pepper. Rick Bayless includes the recipe for Elote Asado in his book, Authentic Mexican (a must for your cookbook collection). Many versions of this technique can be found across the web, but I’ve found my favorite method is to buy the freshest corn I can get my hands on at the local farmer’s market, remove the husk, brush the ears with olive oil and toss them on a grill for about 12 minutes, turning occasionally, until it’s nicely caramelized. Brush the corn with mayonnaise, roll in grated parmesan, then sprinkle with a mixture of smoked Spanish paprika and cayenne (I like it spicy). The combination of sweet corn, tangy mayo, salty cheese and spicy chile is just fantastic.

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10 Ways Tuesday: Watermelon

Watermelon and Tomato Salad with Red Onion, Basil and Manchego (c)2012 LaDomestique.com

I’ve got creative recipes for cooking with watermelon during summer:

1.  Watermelon and Tomato Salad

Watermelon and tomato make for a shockingly good combination. Tomatoes have a meaty acidity that balances sweet and crisp slices of watermelon. I like to cut the watermelon into tomato-like shapes and toss it with yellow cherry tomatoes, red onions, and basil. Plenty of red wine vinegar, olive oil, sea salt, and freshly ground black pepper balance the sweet and fruity flavors. Instead of the traditional feta, I switch it up with shavings of semi-soft, nutty sheep’s milk cheese- like Manchego.

2.  Pickled Watermelon and Watermelon Rind

David Chang is an advocate for pickling. In the Momofuku cookbook, he writes, Pickling is practical and doesn’t need to be complicated…Pickling can be as easy as making a brine, pouring it over chopped vegetables packed into a container, and waiting the right amount of time to eat them.” Chang includes recipes for both pickled watermelon rind and a quick pickle for the pink watermelon flesh. The pickles can be served on a pickle plate with other pickled veg or incorporated into a meal. At Momofuku, watermelon pickles are served with noodle bowls and braised meat, or in a frisée salad with bacon and a poached egg.

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10 Ways Tuesday: Salmon

Gravlax (c)2012 LaDomestique.com

I’ve got creative recipes for cooking with salmon during summer:

1.  Gravlax

Gravlax is a Swedish technique for preserving raw salmon with salt and sugar. Though you can buy gravlax, it’s easy to make at home, where you can control the ingredients and how the finished product will taste. I enjoy homemade gravlax for its elegant appearance and fresh flavor that is so welcome during summer when the last thing I want to do is cook with heat. After a couple days curing in the fridge, gravlax is ready to slice and serve over rye bread with mustard sauce, or in this Tarragon Potato Salad, or on a bagel with cream cheese and chives. Homemade gravlax will keep in the fridge for a week or two. Learn how to make gravlax at home by checking out my step-by-step how to on Food52.

2.  Seared Salmon with Crispy Skin

The skin on salmon isn’t an inconvenience, rather, a delicious treat when seared until crispy. Season the skin of a salmon fillet with salt and pepper and place the fillet, skin side down, in a very hot, oiled skillet. Sear until brown and crisp, about 3-4 minutes, then place the skillet into a 450 degree oven until cooked through, just a couple minutes more. This dish is about salmon pure and simple. Rich and fatty flesh paired with crackling skin is all you need.

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10 Ways Tuesday: Tomatoes

Panzanella (c)2012 LaDomestique.com

Today I join Food Bloggers for Slave Free Tomatoes in an effort to raise awareness about injustices in U.S. tomato fields and to gain support for the Fair Food Program, which asks supermarkets and restaurants to pay a small price increase for fairly harvested tomatoes. It may surprise you that slavery exists here in the United States, where Chief Assistant U.S. Attorney Douglas Molloy once called Florida’s tomato fields “ground zero” for modern-day slavery. In the past 15 years, over 1,000 people have been freed from slavery in U.S. tomato fields.

Recipe for Change is a campaign led by the International Justice Mission targeting three major supermarket chains: Ahold, Publix, and Krogers. We are asking these companies to support the Fair Food Program and promise to shift purchases to the Florida tomato growers who abide by these higher standards. Whole Foods and Trader Joe’s have already made the pledge to sell slave-free tomatoes.

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