EAT! Recipes to try at home
Food Your Feelings: Local blogger shares latest round of recipes from her kitchen BY Emily Caulfield ● Devour contributor, Food Your Feelings blogger, dearemilycaulfield.wordpress.com.
A mad scientist’s power comes from making something wonderful and brand new—like a singular dish that was just a grocery list of disparate ingredients, moments or hours before. The golden, shimmering alchemy of cooking is one of the ways I fill my life with warmth and light. I cook home food; no molecular gastronomics, no loopy swirls on the plate. It is a remarkable thing to be confident in providing for yourself—not just surviving, but creating, often out of very little, a feast, nourishing and magnificent in its rustic simplicity.
1 tsp lemon juice 1 clove garlic, peeled 2 large slices bakery bread (Sourdough is my favorite, but pumpernickel or rye would also be good; just get something fresh and strong enough to hold all the tomatoey bliss.) Salt and pepper to taste
SOUTHERN TOMATO AND MAYO SANDWICH WITH ITALIAN HERBS Summer means tomatoes—in every imaginable way. One of the most soul-satisfying yet simple ways to enjoy the season’s star player is to make them the star of a sandwich, so just do it!
PATATAS BRAVAS WITH SPANISH PAPRIKA My take on the traditional Spanish dish is simple and streamlined. It’s basically french fries and mayo, the creamy aioli here spiked with smoky paprika, the bright acid of tomato and a hit of lemon. It’s crazy good, and always a crowd-pleaser.
INGREDIENTS 1 large local tomato, chopped 2 tbsps Duke’s mayo 1 tbsp fresh basil, chopped finely 1 tbsp fresh flat-leaf parsley, chopped finely
INGREDIENTS Appetizer or serves 4 3 lbs russet potatoes, washed and chopped into bite-sized pieces 1 large tomato, halved, seeded and roasted until soft 2 cloves garlic, roughly chopped 6 oz Duke’s mayo
26 DEVOUR | SUMMER-FALL 2017
METHOD Season the chopped tomato with salt, add the lemon juice, mash with fork or potato masher, and set aside. Turn on the broiler and rub both sides of each slice with the garlic clove and pop into the oven for about 2 minutes on each side, enough for a nice golden toast. Keep your eye on it! When the toast is toasty, pull it out, plate the slices, and slather both sides with some Duke’s. Toss the chopped tomatoes with basil and parsley and season with fresh cracked pepper. Spread the mixture on the bread like a fresh tomato jam, close that bitch or eat it open-faced! Glorious Southern summer treat.