August 10, 2012
It’s the time of year where just about anything your heart desires is available fresh and local here in Ohio. Farmer’s market tables groan under the weight of melons, zucchini, tomatoes, peaches. Oh the loveliness.
Local Matters (whose mission is to transform the food system in central Ohio to be more secure, prosperous, just and delicious) hosts Local Foods Week every year. This year they have so many events from tastings to picnics to special local foods week tours. It’s kind of a party with produce all week. Which is awesome.
Cooking with local produce is my personal favorite thing to do this week.
But it’s summer, too, and if you ask me, that means cooking should be just barely above a simmer. If you’re in the house, lightly sauteed or not cooked at all are methods I can stand behind.
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June 4, 2012
This past weekend the most recent Top Chef winner Paul Qui was in town at Market District to do a demo and answer questions. Honestly, I don’t think there has been a nicer, more unassuming winner of that crazy show. He’s just such a humble, talented guy. His dishes were lovely light versions of chicken rice (his with lots and lots of a lemony ponzu) and a summer miso soup. Things, he says, are his comfort foods. I can completely see why.
His cooking got me thinking about dishes I had made in the past but could bring together for the perfect, almost no effort summer dinner. Granted, you’ll have Asian food a couple of days in a row, but I don’t think that ever hurt anyone. Plus, this is the time of year that you can gather just about everything locally, aside from the kombu, katsuobushi and a couple of pantry items.
But perhaps the thing that makes me happiest about this kind of dinner is that since everybody gets to choose what to include in their bowls, it’s lots of fun for Cherub. She amazed even me tonight by her choice of tofu, zucchini, carrots, green onion, bean sprouts and snap peas. But she passed on the fresh sweet corn. (What kid does that?) And she even had seconds.
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