October 2, 2011
Laissez les bon temps roulez… Hi, my name is Kristy Beauvais, native New Orleanian, and I’m excited to bring some of my hybridized Louisiana meets Los Angeles (LaLA), Cali-Cajun Creole cuisine to your dinner table. I have a fitness-oriented non-profit that keeps me busy, in addition to having a family. But, when it’s the end of the day, family sit-down dinners of quality ingredients are of the utmost importance in our home. The old family recipes and traditions seem to make their way to the fore-front, as I plan my daily meals. But, I have to use the items in the box! It was tricky, at first. I found myself changing the recipe ingredients according to my beliefs of better and healthier alternatives. I was thrilled to find them working for the better. I am able to make uncomplicated Louisiana fare with local, organic, colorful foods and the dish still tastes like what I remember. I believe there’s family in any dish prepared at home. There's a chef in all of us. Some, more meticulous. Others, more risk-takers. In any event, you don't have to be from New Orleans to cook New Orleans. I hope you enjoy this melange of foods that I grew up with, combined with local, seasonal ingredients. Relish the one-pot meals. Get to know the Holy Trinity (celery, onion and bell pepper). And Let the Good Times Roll! Oh, and make sure you play some good music while you’re stirring that roux. Here’s a playlist for your cooking pleasure: • • • • • • • • •
Willy “Mink” Deville’s Big Blue Diamond... because he’s a legend who ended up in my kitchen one late night back in Slidell Love & Special Sauce’s Peace, Love and Happiness... this sounds too much like a walk down Bourbon St. Beausoleil’s Zydeco X... quintessential Cajun-Zydeco music Sonny Landreth’s Louisiana 1927... I heard this version during the Katrina coverage and it broke my heart Ben Harper’s Black Rain... because he is my favorite artist in the world and this song is just honest Aaron Neville’s A Change is Gonna Come... I mean, who do you think of when you think New Orleans singer? Preservation Hall Jazz Band’s If I Had My Life To Live Over... history, dawlin Sigur Ros’s Andvari... play this when you’re cutting the onions because it will make you cry Chris Whitley’s Long Way Around... Blues blues and mo’ blues
Tip for the week: Don’t be afraid to make the gumbo, jambalaya or beans ahead of time and then warm the next day. Most Louisiana one-pot meals taste better the next day, after the seasonings have blended. You could have a cooking Sunday and not worry about cooking a couple of nights during the week.
Bon Appetit, Kristy Beauvais
October 2, 2011
Box contents | October 8, 2011 Roots
French Fingerling Potatoes (Weiser Farms) * Garlic (Jimenez) Leeks (Jimenez)* Spring Green Onions (Cortez) Yellow Onions (Givens)
• • • •
Leafy Greens •
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Okra (Florabella) Kabocha Squash (Givens) Dried Navy Beans (Shepherd) Celery (Garden Of…) Green Bell Peppers (Cortez) Red Bell Peppers (Givens) Mix Cherry Tomatoes (Fred Ormonde)*
Extra Fruit **
French Oak Lettuce (The Garden Of…) Mustard Greens (Givens)
• • •
Extra Strawberries, avocadoes, tomatoes, Pluots, Grapes
Fruit • • • • •
Meat & Eggs • • • •
Herbs • •
Dairy Basil with Roots (Garden Of…) Thyme & Sage (Earthtrine)
Orange Juice (Friends)
Pastured Butter (Organic Valley) San Joaquin Gold (Central Coast)
Cornbread Mix (Pamelas)
Catch of the Week **
French Quarter Roast Coffee (Green Star)
Chicken Legs (Dey Deys) Cajun Rabbit Links (Jimenez) Ham Hocks (Rocky Canyon) Ground Beef (Rancho San Julian)
Fair Trade •
Bartlett Pears (Florabella) Strawberries (Shepherd)* September Yummy Pluots (Burkdoll) Crunchy Grapes (Burkdoll) Avocadoes (Rancho Santa Cecilia)*
Red Snapper (Kanaloa)
Explosion of Heirloom Tomatoes (Tutti Frutti)
Nuts, Seeds or Dried Fruit •
Blistered Almonds (Fat Uncle)
New Customer/Referral Gift Santa Barbara Farmer’s Market Fresh Flowers
* Not included in the Couple’s Box ** This category is an ‘Add-on’ option. Please go to www.outoftheboxcollective.com if you are interested in it!
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Recipes to help you eat your way through the box!
It Must Be Monday... White Beans and Rice with Cornbread Cajun Burgers with Collard Greens Okra Gumbo with Rabbit Sausage and Sage Butter Squash Chicken Jambalaya with “Garden District” Salad Blackened Red Snapper with LaLA Potato Salad Savory Pain Perdu with Basted Eggs Because I grew up where daiquiri stores are drive-thrus... Strawberry Daiquiri Cafe au Lait
October 2, 2011
It Must be Monday... White Beans and Rice with Cornbread Monday was always laundry day growing up. This protein-packed, almost vegetarian (well, we use a ham hock for seasoning, but then take it out for serving- depends how much of a vegetarian you are) dish allows you to assemble and simmer, so you can tend to the details of your life without spending hours in the kitchen. Ingredients: For the beans: • white beans (if you remember, soak them over night on Sunday; if not, no biggie) • filtered water (2 to 1 ratio of water to beans- probably 4 cups of water) • ham hock • sea salt & black pepper to taste • 1 onion, chopped • 3 stalks of celery, chopped • 1 pepper, chopped • a bunch of chopped fresh thyme • 3 toes of garlic, minced • a couple of dried bay leaves (remember when these were fresh in the box?) • jasmine rice or other rice in your pantry (optional) For the cornbread: Follow the directions that come with your cornbread mix. *Note: Feel free to serve the cornbread under the beans, in place of the rice, if you’re carbo-conscious. For the beans: Put everything in the pot on Low-Med, or slow cooker. Cover and cook for at least 3 hours (the longer the better and creamier). Serve over rice, with the cornbread on the side. Easy as LaLA la!
October 2, 2011
Cajun Burgers with Mustard Greens This burger is inspired by my Mom’s husband, Mr. Ted Fontenot, of Cajun Country descent. You can alter the spice on these, according to your tastes. You can also serve the burgers without buns and place the mustard greens on top of the patty, for a no-carb, gluten-free meal. Ingredients For the burgers • ground beef • cayenne &/or chili powder (add the cayenne if you like it hot) • dried herbs mix (like the tin from the box a few weeks ago: Bonnie’s Herb Rub) • sea salt & pepper • a 1/2c of steak sauce or worcestshire sauce (not necessary, but originally part of the Fontenot burger recipe) • A slice of heirloom tomato • Avocado For the mustard greens: • mustard greens • butter, salt & pepper To make the burgers: Mix the beef, seasonings and sauce in a bowl, with your hands. Make sure the seasonings and beef are well-blended. Make into patties the size of your buns (well, you know what I mean). Grill, or cook in a pan, to your liking. For the mustard greens: Rinse and cut the hard stems off. Then you can cut the greens in thirds to make more bite-sized. Cut a half stick of butter into a saute pan and throw the still slightly wet mustard greens in and cover for a couple of minutes until they start to wilt. Take the cover off and move the greens around in the butter in the pan. Be careful not to overcook. You want the greens wilted, but still bright green. Slice the tomato and avocado and serve on the cajun burgers. Feel free to “dress” the burger as you wish. Serve the mustard greens on the side, or place the greens directly on top of the patty, either on or off the bun.
Okra Gumbo with Rabbit Sausage and Sage-Butter Squash Traditionally, gumbo is what ya got, in a big pot! And don’t call it soup! This crowd-pleaser is kid-friendly, and can go with just about any starch. Traditionally, you serve it over rice. The Cajuns like it over a German-style potato salad. Today, we will serve it either over the Sage Squash in a bowl, or over rice, with the squash on the side. Oh, and this is a good time to pour yourself a glass of wine and turn on that playlist. Give yourself time with this meal. If you don’t have time, use a jarred roux and assemble ahead of time so you can just give the gumbo and squash time to cook and blend.
October 2, 2011
Now, get ready to stir that roux! Ingredients for the gumbo: • 1/2 c. olive oil • 1/2 c. flour • rabbit sausage or linguica sausage, chopped to bite-size pieces • “The Holy Trinity” onion, celery, pepper, chopped • 6 c. of filtered water, or even better, chicken or vegetable stock • 4-5 toes of garlic • 1 leek chopped • okra, chopped (If you want to deslime your okra, you can take an extra step and place the chopped okra in a sauce pan with water and about a 1/4 c. of cider vinegar, and stir occasionally while you cook them for about 25 minutes. The spoon should stop coming out slimy when they are ready.) • salt and pepper with Bonnie’s SeaSide blend from last week (use liberally) • left-over fresh parsley, if you still have some Ingredients for the squash: • kabocha squash, pierced a few times with a knife • butter • sage, chopped For the Gumbo: Add the oil to a big, thick pot. Gradually sprinkle the hot oil with the flour and immediately begin stirring. Stir the mixture constantly until it reaches a brownish color, which may take from 15 to 30 minutes. Remove from the heat and continue stirring until it has cooled down a bit and there's no risk of burning. Brown the sausage in a separate pan, then limp the “trinity” vegetables in the chicken oils; pour off the grease (careful to do this properly). Put the big pot back on the burner at medium heat and add the sausage and vegetables, with the water or stock. Add the okra. Stir and let blend for about 45 minutes. You should start to smell the nuttiness of the roux infuse the gumbo. Now, add the final spices: leeks, garlic, salt, pepper, parsley, and dry rub herbs. You can also add a can of Rotel tomatoes at this time, if you have them on hand (that’s a cajun secret from good ol’ Mr. Fontenot). If you like spice, you can add a couple of tsp. of Cayenne, instead. Lower the burner and stir from time to time as you prepare your squash. For the Squash: Either bake the squash, while making the gumbo, if you are short on time. Or, begin the squash, now and let the gumbo and squash cook for 60-90 minutes. Simply take the pierced, whole squash and bake at 350 until they are soft. Remove and handle carefully: cut in half or quarters, then remove seeds and fibers. Put each part of the squash in a separate bowl and place a large pat of butter on each. Sprinkle with fresh, finely chopped sage. (Or, if you gave yourself the time, and poured yourself another glass of wine, saute the sage in the butter for a few minutes and then pour over the squash.) Now serve the gumbo over a scoop of cooked rice with the squash as a side dish, or pour the gumbo over your squash bowl and enjoy
October 2, 2011
Chicken Quinoalaya with “Garden District” Salad Jambalaya is the quintessential main dish of the Southern Louisiana region, influenced by the Cajuns and the Creoles. Much like a paella, you can throw in shellfish, if you like! This is another dish that works well over any kind of rice, but lately, I prefer it with quinoa. My family would think it’s a bit snobbish to make jambalaya with quinoa, so I might as well throw in a very-uptown pear salad to make my family proud. Ingredients: For the quinoalaya: • browned chicken legs • olive oil • onions, pepper, celery, chopped • fresh basil, chopped • 3-4 toes of garlic • leeks and/or scallion greens • 2 c. quinoa • 4 c. filtered water, or better yet, chicken stock • jar of crushed tomatoes or a few heirloom tomatoes • sea salt, pepper, and cayenne, if you like For the salad: • • • • •
lettuce, chopped almonds bartlett pear, thinly sliced Salt and Pepper Om Mama salad dressing, or walnut oil/olive oil and balsamic/red wine vinegar
Quinoalaya: Pour enough olive oil in your big pot to cover the bottom (or mix with the grease from the browned chicken legs-YUM!). Turn the heat on med-high and add your “trinity.” They should cook, once again, until limp and translucent. Add the already browned chicken legs to the veggies and turn the heat down to medium. Add the jar of crushed tomatoes, or chopped up heirloom tomatoes, the chopped fresh basil, and the leeks/scallions. Pour the quinoa over the mixture and then the water. Season as you wish. Let the jamba jam on that heat until it starts to thicken and absorb the water. Turn the heat to low until you are ready to serve. It should be more dry looking and not stew-like. (Also: If you are not into eating off of the bone, you can remove the meat from the browned chicken and add to the pot without the bone, from the start. It will look more like a traditional chicken jambalaya this way, and it will be less work for your dinner guests.) Salad: Toss the greens, almonds and pears in your dressing of choice and serve alongside your quinoalaya. Leftovers: My family appreciates leftovers. Not only will all of these dishes taste amazing the next day, but leftover jambalaya made into an omelet the next day is YUM y’all!
October 2, 2011
Savory Pain Perdu with Basted Eggs My family loves this dish as a brunch or dinner. Feel free to add a favorite smoky salsa or bruschetta on top of the eggs. You could even serve atop cornbread or other gluten-free starch. Ingredients for the pain perdu: • sliced baguette or boxed whole grain sourdough bread • 1 c. whole milk • eggs for pain perdu and for basting • grated hard cheese, like parmesan or boxed cheese • butter • sage Preheat oven to 400. Grease a baking dish and arrange bread in single layer in dish. Whisk milk, 1 egg, salt, pepper and sage. Pour over bread and let sit until absorbed, about 15 minutes. Add a butter pat to each piece and bake, uncovered, for about 20 minutes, until puffy and golden. Meanwhile, heat a saute pan and add a little olive oil so the eggs slide easily out of the pan. Crack the eggs into the pan and immediately salt, pepper, and cheese them. As soon as they begin to cook on the outside and bubble, pour a few big drops of water into the side of the pan and cover. Let the eggs steam until the yolks are just starting to cook (it’s yummiest when the yolks are a bit runny, like a sauce for the dish). Plate the bread slices and place the eggs on top (and, if you like, a spoonful of salsa or bruschetta). Break the yolk and make sure you get the bread and egg combination with each bite, oh yea.
October 2, 2011
Blackened Red Snapper with LaLA Potato Salad Blackened Red Fish is what made Paul Prudhomme a household name. This preparation can be made as hot as you want it. Remembering that cajun does not mean HOT. Louisiana food should be spicy (meaning flavorful). It should tickle your taste buds, not remove them. Ingredients for the fish: • red Fish • seasonings: Bonnie’s SeaSide Herb mix with salt & pepper added (non-spicy), or try mixing in a small bowl: 2 TB paprika, 2 TB cayenne pepper, 1 tsp salt, 1 tsp pepper, 2 tsp onion powder, 2 tsp garlic powder, 2 tsp oregano or Seaside mix • 1 c. melted butter For the potato salad: • boiled potatoes • scallions (using entire onion, including the green tops) • juice of at least 1 lemon • olive oil to moisten • 1 c. grated cheese or feta crumbled For the edible garnish: Drizzle walnut oil or sesame oil over halved cherry tomatoes Red Fish: Ideally, you would want to use a cast iron skillet. If you don’t have one, improvise. Heat your pan to HOT for about 10 minutes. Dip the fish into melted butter on both sides and cover with the seasonings, either by sprinkling the mix or dipping the fish into a shallow bowl of the mix. Place the seasoned fish in the pan and pour a little butter over the fish and cook until the underside turns black, about 3-5 minutes. Turn the fish over and pour a little more butter over the fish and cook for about 2 minutes, until the fish becomes flaky. Potato Salad: The lemon of this non-traditional potato salad pairs so nicely with fish. Simply toss and cut-up the already boiled potatoes in a large bowl. Then add the cheese, scallions, lemon juice and olive oil. Stir all of the ingredients until the potatoes are all moist.
October 2, 2011
Strawberry Daiquiri This can be a family, after-school treat or a couple’s dessert drink after a meal. Either way, at least you will be preparing them at home and not picking them up at the local drive-thru daiquiri store! Ingredients: • • • •
pint of fresh strawberries frozen lemonade 4 TB powdered sugar 6-12oz rum (optional)
Blend all ingredients in a blender and dance around your house singin’, “When the Saints Go Marchin’ In.”
Cafe au Lait Well, we weren’t able to find the coffee and chicory blend this week, but we found a rich french roast that works beautifully in a cafe au lait. Enjoy this anytime you need to be transported to the lovely and always uplifting, French Quarter. Ingredients: • •
French Quarter Roast, prepared as you like it warm milk
Simply use one part coffee to one part warm milk, and stir.
It Must Be Monday... White Beans and Rice with Cornbread• Cajun Burgers with Collard Greens • Okra Gumbo with Rabbit Sausage and Sage Butte...