Georgia Organics: It’s NOT Your Mother’s Garden Club!

Last weekend I attended my very first Georgia Organics Conference, which was held on Jekyll Island, located on the coast of south-east Georgia. There on a scholarship courtesy of Les Dames d’Escoffier International-Atlanta Chapter, I was determined to go and do my best to learn something new about organically raised food. But, I’ll be honest with you-I wasn’t sure what to expect. Would there be a bunch of tree huggers spouting the dangers of eating meat? Would farmers and legislators have a battle royal over the use of the word ‘organic’? Would I be allowed to eat white bread without getting dirty looks? I’m glad to say that it was nothing like I feared and everything I had hoped for; everyone from farmers, to chefs, to educators, to legislators who have made it their life’s mission to get naturally grown food from the farm- to the table -to us, coming together for that one common goal.  As a GA Grown Executive Chef, that is something I can get behind.

So, what is Georgia Organics? It is a member supported, non-profit organization connecting organic food from Georgia farms to Georgia families. They believe that food should be community-based, not commodity-based, and I happen to agree with them.  So if you want to know how your food is grown and where it comes from before you put it in you mouth-then check them out. It’s worth the effort.

Contact them at:                                                                   

678.702.0400
Fax: 678.702.0401
200-A Ottley Drive,
Atlanta, GA 30324
info@georgiaorganics.org

www.georgiaorganics.org

Field Peas to Foie Gras: Southern Recipes with a French Accent

Chef Jennifer Booker CookbookField Peas to Foie Gras: Southern Recipes with a French Accent

Pelican publishing’s newest author, Chef Jennifer Hill Booker, is announcing her new cookbook entitled, Field Peas to Foie Gras: Southern Recipes with a French Accent.

Chef Jennifer Hill Booker says, ‘This cookbook is an ode to my agrarian heritage. Spending time on our family farm, I learned early on, that fresh ingredients and solid preparation were key in creating a good meal. I have found that to be true of both Southern and Classical French cuisines. Both styles of cuisine value using the freshest ingredients of the highest quality and use many of the same cooking and preservation methods. My Southern heritage gave me a very strong foundation in growing, harvesting, and cooking; while my formal French culinary training has allowed me to expand my palate and present food in a more aesthetically pleasing way. This knowledge and skills have greatly benefited my own flourishing culinary career. I believe that my cookbook is a reinvention of Southern cuisine.

It is jam-packed with delicious recipes and unique stories recounting summers spent on the family farm learning to garden and raise chickens, hogs and cattle; going fishing; making sausage; and canning and preserving-back when the farm-to-table concept was simply part of the daily regime. Along with nostalgic family photos and favorite family recipes, it also has a fresh approach to both Southern and classical French cuisines. It is a culmination of all that I have learned during my summers and holidays in Charleston, Mississippi, my travels abroad, and both my informal Southern and formal Classical French culinary training. It is a cookbook written about  Contemporary Southern Cuisine’.

Available September 1st, 2014.

Purchase your copy at local bookstores and major retailers like Barnes &

Nobles and on-line at Pelicanpub.com and Amazon.com.

Salmon Croquettes with Lemon Caper Sauce

Salmon Croquettes with Lemon Caper Sauce

 salmon-croquettes large

Salmon is a super food because of its omega-3 fatty acid content, is low in calories (200 for 3 ounces) has lots of protein, is a good source of iron, and is very low in saturated fat. Studies shows that omega-3 fatty acids help protect heart health. That’s why the American Heart Association recommends eating fatty fish like salmon twice weekly.

 

Yields 6 servings

 

Ingredients:

1 ½ pounds cooked salmon, fresh or canned

1 medium onion, chopped fine

2 large eggs

½ cup fresh bread crumbs

½ cup flour

¼ cup yellow cornmeal

1 teaspoon lemon zest

¼ cup fresh parsley, chopped

½ teaspoon paprika

Salt and fresh cracked black pepper, to taste

½ cup vegetable oil

 

Directions:

In a large bowl, add the cooked salmon and break into small pieces.

Add the onion, eggs, flour, cornmeal, salt, pepper and paprika, stir until well incorporated.

Form the salmon mixture into round patties or croquettes and place on a large plate or platter and chill for 30 minutes. It doesn’t matter what size you make your croquettes, so long as they are all the same size. This will insure even cooking.

Heat oil in a large skillet until hot (350*-375*F)

Remove the salmon croquettes from the refrigerator and add them one at a time to the hot oil.

Cook them until they are golden brown; about 5 minutes each side.

Remove and blot excess oil on paper towels.

Serve hot with Lemon Caper Sauce and fresh dill.

 

Lemon Caper Sauce

 tartare_sauce_16x9

Yields 1 cup

 

Ingredients:

1 teaspoon lemon zest

½ cup fresh lemon juice
1 cup vegetable oil
2 egg yolks
1 teaspoon salt
¼ teaspoon cayenne pepper
1 pinch freshly ground black pepper

¼ cup capers

¼ cup fresh dill, rough chopped

Directions:

Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store in an airtight container in the refrigerator. It will keep for 3-5 days.

 

 

 

Salmon Croquettes with Lemon Caper Sauce

 

Salmon is a super food because of its omega-3 fatty acid content, is low in calories (200 for 3 ounces) has lots of protein, is a good source of iron, and is very low in saturated fat. Studies shows that omega-3 fatty acids help protect heart health. That’s why the American Heart Association recommends eating fatty fish like salmon twice weekly.

 

Yields 6 servings

 

Ingredients:

1 ½ pounds cooked salmon, fresh or canned

1 medium onion, chopped fine

2 large eggs

½ cup fresh bread crumbs

½ cup flour

¼ cup yellow cornmeal

1 teaspoon lemon zest

¼ cup fresh parsley, chopped

½ teaspoon paprika

Salt and fresh cracked black pepper, to taste

½ cup vegetable oil

 

Directions:

In a large bowl, add the cooked salmon and break into small pieces.

Add the onion, eggs, flour, cornmeal, salt, pepper and paprika, stir until well incorporated.

Form the salmon mixture into round patties or croquettes and place on a large plate or platter and chill for 30 minutes. It doesn’t matter what size you make your croquettes, so long as they are all the same size. This will insure even cooking.

Heat oil in a large skillet until hot (350*-375*F)

Remove the salmon croquettes from the refrigerator and add them one at a time to the hot oil.

Cook them until they are golden brown; about 5 minutes each side.

Remove and blot excess oil on paper towels.

Serve hot with Lemon Caper Sauce and fresh dill.

 

Lemon Caper Sauce

 

Yields 1 cup

 

Ingredients:

1 teaspoon lemon zest

½ cup fresh lemon juice
1 cup vegetable oil
2 egg yolks
1 teaspoon salt
¼ teaspoon cayenne pepper
1 pinch freshly ground black pepper

¼ cup capers

¼ cup fresh dill, rough chopped

Directions:

Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store in an airtight container in the refrigerator. It will keep for 3-5 days.