Collard Greens Roll-ups with Peach Compote

It’s peach season in the Peach State; the season runs from mid-May to August, approximately 16 weeks.  Like most locavores, I eat, cook and preserve as much as I can until they run out.

H.T. Chen and Dian Dong from Chen Dance Center in New York were here a couple of weeks ago for a residency at Alternate ROOTS to explore the possibility of working with artists in the South  and the Chinese-American community to create new work about Chinese-American immigrants. I brought Dian to the market after picking them up from airport, and she was all glee and happiness when she found some Georgia peaches.  Ahhh, but who wouldn’t be, right?  Georgia peaches are the sweetest, juiciest and most plump in the world.  Fun fact:  Peaches were first grown in China, then they spread to the western world via India and Persia, and was brought by Christopher Columbus to the new world.  It finally found its way to middle Georgia and planted on acres of land which later became Peach County.  I bet H.T. would enjoy that bit of information as much as he enjoyed the peaches.

Brined Pork Chops with Apple Chutney

Brined pork chops with apple chutney
(mashed potatoes & sauteed zucchini squash)

Pork Chops have been on my mind since Mad Men’s Dark Shadow episode aired where Betty (Draper/Francis) savored that one bite of a pork chop Henry Francis shared for a midnight snack.  I hate Betty Francis, and I hate her even more when she was Betty Draper, but by God, no one ever made me want pork chops as much as she did!

Pork in Tamarind Soup (Sinigang na Baboy )

Pork in tamarind soup (Sinigang na Baboy) and boiled rice

This is my favorite Filipino dish-- melt in your mouth pork fat, tender vegetables and piping hot sour soup.  Slathered on top a beautifully steamed or boiled rice, it’s Filipino comfort food at it’s finest.  This dish is versatile enough that you can substitute pork with fish, shrimps, a combination of fish and shrimps, chicken, beef or tofu.

Olives in Andalusian Marinade

Olives in Andalusian Marinade

In one of my market adventures last fall, I found some fresh olives.  I was super excited and my mind started racing.  I was of course ambitious, telling myself that I will press them into olive oil.  In these times of mislabeled and adulterated imported olive oil, it’s even more important that I should make my olive oil from scratch (I was thinking this with my chest all puffed-up).  And this will do until Georgia Olive Farms is ready to harvest their olives and make it available in the market.  Only then can I say that my olive oil is local-- east of the Mississippi local.

Sticky, messy goodness: Bacon Marmalade

Bacon Marmalade on a bison burger with pepper jack cheese, 
avocado, tomatoes  and black garlic

Ten years ago to date, when I was fresh off the boat, I did not know that Atlanta, Georgia existed.  Three months after, I came to visit and hated it.  Two years after, while visiting Atlanta for the dozenth time, I asked God for a sign if here is where he wants me to be.  A single, perfectly formed snow-flake fell in my hand.  I took that as a sign.  Fast forward eight years, I am still here -- Atlanta grew on me and it's my home.  Then one day, I professed my love for pimiento cheese; the friend I was with told me that I was a goner and had lived in the South long enough to take roots.

Cinnamon Buns with Caramel Glaze (Sticky Buns)

Cinnamon buns are reminiscent of my younger years when I lived in Austin, when the only choice I have to make in the morning is whether to have the cinnamon buns with white fondant glaze or the sticky gooey caramel with nuts and raisins, straight from the vending machine.  Cinnamon buns seem to be a mainstay in bakeries in Texas.  One can even get a 3-pounder at Lulu’s in San Antonio.  Not in Atlanta apparently.

On our way to the ROOTS office a couple of months ago, Carlton told me that he was craving Cinnamon Buns, “the yeast kind”. We stopped at a couple of bakeries in the Highlands to no avail.  After dropping me off at the office, he drove to K-rogers to check if they have it.  I never asked if he ever did satisfy his craving that day, but mine wasn’t.

I woke up last Saturday with cinnamon buns in mind, and I know I have to make it myself  if I have to satisfy this nagging craving.  We have not had bread or any wheat product at home for the past 6 weeks as part of our live healthier regimen for spring, so that pose a problem.  But then, I remember it's mother's day weekend, and I deserve a treat, so I did, and so did everyone else who came to celebrate with me that day.

Tilapia stewed in Coconut Cream with Sprouted Bhutanese Red Rice

Banana leaf wrapped Tilapia in Coconut Cream with
Sprouted Bhutanese Red Rice and Sauteed Turnip Greens

I prefer simple food over ones with highfalutin' names.  Don't get me wrong, I love all food, but it's always the simple ones that give me the most satisfaction.  I prefer my meals simple, balanced, nutritious and ready in 30 minutes.

I didn't invent 30 minute meals, but that's the average time I spend on a weekday dinner.  My secret:  planning and prep work.