Sassy Southern Cooking with a French Twist

strawberries

Sparkling Fruity Slushy for Cool Fourth of July Fun

Celebrating Summer and Fourth of July Following a Nearly Forgotten Spring

Forgive me readers, it’s been three months since my last blog post.

Almost certainly like you, this pandemic situation has left me remembering aspects of my life long-forgotten (like regular childhood confessions before receiving sacrament at Mass), and creating fresh habits and perspectives that have enhanced my own life and cooking in ways I could never have imagined.  In the newly refreshed long-forgotten camp, the meditative power of cleaning and walking and time alone with pets. My nature renaissance even extended to a burgeoning love of “birding” and a fascination with a young family of finches that were born, nurtured, and fledged outside my front door petunia basket around Mother’s Day.  In the fresh habits, I’ve cut out television (especially news, which I refuse to watch), worked with and cooked almost exclusively with fresh fruits and vegetables, eaten more ice cream (!!), and increased my reading and (not surprisingly) kitchen time. I’ve spent a lot of time feeling grateful for the small bounties afforded every day that in busier months past I may have overlooked.  I even rediscovered with childlike glee fireflies flitting about a few evenings ago. For reasons unknown, even though I was cooking more and even better foods, I felt less inspired to tell people about it. I wanted to keep it, and a lot of things, to myself. I went inward. That’s where I and maybe you needed to be, too.

But, with July here, and mercifully the specter of Covid-19 (though still here) waning with the slow reopening of a prudent, contained Virginia, I do want to share this delicious fruity recipe for a cool, alcohol-free slushy with you to help you celebrate July 4th and summer, safely, and in this case, most healthfully. The “core” of this recipe is frozen watermelon, an idea shared with me by my boyfriend, who has also polished his cooking knowledge and interest during this slow time. He freezes watermelon and grapes to have as cool treats and possible embellishments to his morning “green” drinks. So, I’ve added a freezer bag to my freezer at all times. The trick is to get your hands on a nice, mini, sweet, seedless watermelon. Wash well in lightly soapy water (even in non Covid-19 times), rinse, and dry.  After that, I cut mine in half, and then slice each half into several 1-inch thick slices. From there, cut off the rinds (discard or compost), and cut the melon into 2-inch cubes. Pop in a freezer bag and forget about them until it’s time for a cool, mid-afternoon, mouth popping snack, or a refreshing summertime “slushy.”

Make it just before using. The Sprite (or lime/lemon soda) will lose its pop within about one hour. If you don’t use it all at once, keep it cool in the fridge or freezer. If you want to modify, feel free to add a banana or peaches or alcohol – vodka would make a neat, clean addition.  For extra fun, you could pour it over a few of your own watermelon ice cubes.  Garnish with fresh blueberries, mint, and an old-fashioned red and white paper straw, if you like.

Have fun and be safe out there and remember to count your blessings every day. Be kind, patient, and know that this, and nothing, lasts forever. Including life. Cherish yours and those you love and Happy Fourth of July and cooking! I’ll be enjoying mine, especially watching my little finch family, two babies all grown up to almost indiscernible adulthood now, feeding at the feeder outside my kitchen window.

Sparkling Watermelon & Strawberry Mint Slushy

(Makes 2 large to 4 moderate servings)

Sparkling Frozen Watermelon and Strawberry Mint Slushy

 

Ingredients:

2 cups frozen watermelon cubes

1 cup hulled, halved fresh strawberries

1 teaspoon fresh lemon juice

8 leaves (about 1 tablespoon fresh mint)

2 cups Sprite or another lemon/lime soda

Pulse to combine in a blender until frothy smooth. Serve immediately. Garnish with fresh blueberries and mint leaves.

Bon appetit!

 

Holly and Rocky and “my” baby finches, just about to fly the nest and into their new lives, on Memorial Day.

Author, Chef, Cookbook writer Holly Herrick

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Farmers’ Market Opening Day – An Early Spring Rite of Passage

Early spring selflessly affords us with so many wonderful things to celebrate. Here, in Charleston,  the air is sweet with the heady frangrances of jasmine, wisteria, and budding trees everywhere. It’s so breathtakingly beautiful, it mandates automatic forgiveness for the pollen that clogs the air and heads of the allergy afflicted masses.  Here and elsewhere baseball season begins, Easter and Passover’s celebrations are underway, marathons are being run, and the thing that makes me happiest of all, Farmers’ Markets are dusting off their tents and setting up shop for another long and delicious season.

Nothing puts spring in my step like farmers’ market opening day. The vendors and farmers are rested from their early winter break (although farmers’ work never ends) and tables are bursting with the bounty of spring – tender, sweet onions, asparagus, fresh-from-the-earth potatoes, strawberries, rhubarb, turnips, greens – some of my favorite things. I’ve long held an internal debate about what seasonal foods I most prefer. As much as I adore the tomatoes and peaches of summer and the squash and apples of fall and winter, I always come back to spring as my #1 top pick. I don’t know if it’s because the silence of the winter season seems so long, but there is something about these foods that render me virtually giddy.

Opening day Farmers' Market Finds

Opening day Farmers’ Market Finds

So, this past Saturday morning, when Charleston’s downtown Farmers’ Market opened, it felt like I was seven years old on Christmas morning, the anticipation level was that high. I pulled out my trusted, striped farmers’ market basket, donned a beaming smile and headed straight for Marion Square. As always, it was a feast for the senses and the soul. The smell of baking bread co-mingled with the sweetness of strawberries, familiar farmers and vendors smiled and sold their wares, even as more new faces and vendors did the same. It was intoxicating!

I loaded up with all my favorites and headed home to figure out how to best put these goodies to use. This was another reminder of why spring produce is especially idyllic. It needs precious little prep or ingredient additions to render it just about perfect. Super fresh produce responds very well to roasting which does a simple and fantastic job of coaxing the sugars and flavors of the supple produce out of them and directly into your happy mouth and stomach. Hence, the recipe that follows.

Roasted Spring Veggie Medley with Bacon and Scallions

(Yield: 4 to 6 servings)

In this delicious and nutritious warm veggie side, potatoes, spring onions, summer squash (though not yet quite in season), spring onions and asparagus are roasted separately (or alongside each other in the same pan) to retain their individual flavors and then tossed together, topped with sauteed bacon and scallions just prior to serving. Look for the freshest, thinnest skinned new potatoes you can find and leave the skin on. They will take just a little longer than the vegetables to cook, but the short wait is well worth the while. Non-meat eaters feel free to omit the bacon.

Roasted Spring Vegetable Medley with Bacon & Scallions

Roasted Spring Vegetable Medley with Bacon & Scallions

10 well-scrubbed small, fresh potatoes, quartered

3 spring onions, trimmed to 3″ length of the green stems, and halved

1 yellow squash, washed, trimmed and cut into 1/2″-thick slices

10 spears asparagus, washed trimmed (cut about 1″ off the bottom) and gently peeled about 3″ up from the base

Extra Virgin Olive oil

Sea or kosher salt and freshly ground black pepper

To garnish:

4 slices bacon, sauteed and crumbled into large chunks

3 scallions, finely chopped

Preheat oven to 425F. Prep the vegetables. In a large roasting pan, arrange each of its kind together in a single layer, side by side. If the pan is too small, roast any remaining vegetable kind (for example asparagus) in a separate pan. Drizzle the veggies generously with olive oil, salt and pepper. Toss each group together to coat. Roast at 425 until tender and barely colored/golden, tossing once or twice. The potatoes will take a little longer than the rest. After 20 – 25 minutes, remove the asparagus, onions and squash with a slotted spoon and transfer to a serving bowl. Keep warm by covering with a piece of aluminum foil. Increase the oven to 450F and continue roasting the potatoes until very tender and just golden, another 10 minutes. Meanwhile, saute the bacon over medium high heat until crispy. Drain on paper towels. Crumble or chop into a small dice. Toss the potatoes together with the warm vegetables. Topp with the bacon and scallions and serve immediately. This is a delicious dish on its own, or would work magic as a side to poultry, fish, pork or steak.

Mom’s Stewed Strawberries and Rhubarb

(Yield: About 2 1/2 cups)

Me and my siblings were basically sweet and dessert deprived as kids because my mother didn’t believe in them. However, she always obliged when strawberry and rhubarb season came around with this simple and delicious compote. Serve it warm over ice cream or cold over yogurt for breakfast. Unlike Mom, I add a little cinnamon and vanilla, but feel free to omit if you want it “plain.”

4 rhubarb spears, trimmed and cut into 1/2″-thick pieces

2 cups fresh strawberries, hulled and halved

1/2 cup sugar

1/2 cup water

1 vanilla pod, cut in half vertically

Generous pinch ground cinnamon

Combine all of the ingredients together in a medium sauce pan. Bring up to a boil over high heat and reduce to medium. Continue to simmer, uncovered, until the rhubarb has broken down into a sauce and the strawberries are still chunky, but very soft. Remove the vanilla pod and discard. Serve warm or cold as suggested above. Refrigerate, covered, for 2 to 3 days. This will also freeze well for several weeks.

Bon appetit!

 

 

 

 

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