Gulf Coast: Cajun Okra Bruschetta

Cajun Okra Bruschetta from Alyssa

vegetable oil

1/3 c. onion

1/3 c. red pepper

1 clove garlic, minced

Cajun seasoning to taste
8 oz. okra cut into 1/3-inch rounds
6 Tbs. water
1/4 c. diced canned tomatoes in juice
2.5 tsp. red wine vinegar
1.5 tsp. capers
baguette slices, toasted

Heat oil in large nonstick skillet over medium heat. Add onion and bell pepper and sauté until tender. Add garlic and cajun seasoning; stir 1 minute. Add okra, water and tomatoes and bring to boil. Reduce heat and simmer until okra is tender and liquid thickens, stirring occasionally. Stir in vinegar and capers. Add additional cajun seasoning to taset. Cool to room temperature. Cover and chill.

Best part is you can make this one day ahead. Just toast your baguette slices and top with the bruschetta.

This is also great served as a side with grits.

Gulf Coast: Pimm's Cup

Pimm's Cup from Alyssa

A British import and a NoLa favorite, this was a very refreshing and light cocktail. A big hit. Too bad there was a spill of (almost) BP proportions. Luckily our clean-up efforts were decidedly more successful. (Too soon?)

1 part Pimm's No. 1
2 parts Ginger Ale
2 lemons, sliced
1 orange, sliced
10 mint leaves
1 cucumber, sliced

Combine all ingredients and a few slices of cucumber, stir (do NOT shake) to muddle the flavors, and serve over ice with a cucumber garnish. Laissez les bon temps roulez!

Alyssa's Inspiration Behind the Theme "Farmer's Market"

For our friend Pete’s going away dinner a group of us went to Sidra Forman’s house and had a delicious locally-sourced wine-paired multi-course meal. Sidra puts so much love and effort into her dishes and uses fresh ingredients found at our many local DC farmers markets to inspire her menu. Her food and passion were inspiring and I hoped that we would capture some of that. I think we did quite well.

Farmer's Market: Chappellet Cabernet Sauvignon Napa Valley Signature 2006 from Alyssa

94 Points Wine Spectator
From its cocoa and coffee layers to its fresh herb notes and voluptuous fruit flavors, this wine displays a balanced and graceful expression of mountain-grown Cabernet Sauvignon. The wine’s dark plum and sweet fruit core is supported by vibrant, bright cherry aromatics, well‐structured tannins, spicy oak and an earthy minerality.

Buena Vista 2006 Carneros Pinot Noir (no picture)
88 points Wine Spectator
The 2006 Pinot Noir Carneros has aromas of bright bing cherry, fresh ground nutmeg and earthy wild mushroom. In the mouth the wine shows intense bright blackberry and plum fruit with undertones of sweet mocha and clove. This is a wine of great depth with the long, supple finish considered a hallmark of Carneros Pinot Noir.

Farmer's Market: Fileno al Mirtilio/Blueberry Steak Sauce from Alyssa

Recipe
3 tbsp. butter or margarine
2 small shallots (or 1 medium), finely chopped
2 tbsp. flour
¼ cup sherry vinegar
¼ cup ketchup
3 tbsp. dijon mustard
¼ cup orange juice
¼ cup molasses
½ tsp. dried thyme
2 cups fresh or frozen blueberries
¼ tsp. dried sage, crumbled
salt & ground pepper to taste

Melt butter in large skillet over medium heat. Add shallots and sauté 3-4 minutes, until shallots are translucent, but not browned.
Sprinkle in flour, stir to blend and cook, stirring constantly until the mixture begins to bubble.
Add - vinegar, ketchup, mustard, orange juice, molasses, thyme and sage and stir to combine.
Add blueberries and stir to combine.
Increasing head to medium-high, bring to a boil.
Reduce to a simmer and cook, stirring often for about 15 minutes until the mixture is thickened and glossy.
Season with salt and pepper to taste.
Cool then transfer the mixture to a food processor or blender and puree for 30-40 seconds until very smooth.
Based on original dish from Acqua al Due in Florence