OPINION —
With summer coming to an end, the Kitchen Queens honored the season with a farm to table dinner, featuring a variety of delectable dishes. The vegetable and fruit dishes would also be ideal to serve for a gathering on Labor Day to savor the last of the summer crops.
The Kitchen Queens is a group of ladies who have a love of good food and cooking. The group began in February 2018 when Linda Letlow saw a magazine article on a cookbook club about a group with members preparing a dish from the same cookbook. After a while, they decided instead of doing that, they would pick a theme, cuisine or color for their dinner. They meet every other month with the hostess selecting the theme.
Current members are Andi Pair, Linda Letlow, Carol Duncan,
Celeste Dorman, Dawn Patterson, Debbie Frojo, Janine Simmons, Jo Ellen James, Julie Folmar, Kathryn Blackburn, Katy Blackburn, Kay Yeager, Kelly Harms, Lisa Wilson, Mary Helen Martin, Macon Johnson, Marty Heideman, Nancy Paterson, RC Nunnally and Susie Thomas.
For the August meeting, Kelly Harms was the hostess and selected a farm to table theme. Kelly prepared the entrée, Herb-crusted Beef Tenderloin, and other members filled in the menu with a variety of appetizers and sides featuring vegetables and fruits and a fruit dessert. A copy of the enticing menu was framed.
As members arrived with their dishes, Kelly had a blackboard on her porch saying, “Welcome Kitchen Queens.”
Once members were in her home, French 75 drinks were offered on a tray along with other beverages. Appetizers included Peach Salsa Bruschetta, Heirloom Tomato Bread and Crisp Eggplant Chips. The appetizers were arranged on the kitchen island with salads. The Sweet Corn Chowder was kept on the stove to stay warm.
Other dishes were presented on a table and sideboard, while the dessert was served on another table. Small cards were used to name each of the dishes. The dessert was a stellar Peach Buttermilk Pound Cake from James T. Farmer III’s cookbook, “Dinner on the Grounds, Southern Suppers and Soirees.” Member Marty Heideman prepared the recipe for the group.
Kelly and her two daughters arranged two long tables on her patio for the scrumptious dinner. Candles were lit, and small vases of flowers provided the centerpieces. For a conversation starter, Kelly had members select a card with a question, such as ‘what did you cook and why.’
“The recent farm to table dinner was fabulous,” said Linda Letlow. “Lots of light summer salads and a delicious grilled beef tenderloin were enjoyed in Kelly’s lovely backyard.
“We have had so many wonderful themes to our dinners. Some were unusual, including everything on the menu had to be green, Julia Child’s recipes and Ina Garten’s recipes, as well as Mexican, German, Cajun, favorite comfort food and Mediterranean themes to name a few. They have all been delicious.”
Linda feels having the theme selected by the hostess has been fun.
“We have some really creative cooks in this group who love to entertain and try new recipes and different cuisines,” she added. “We try to step out of our cooking comfort zone when we have these dinners.”
Janine Simmons has been a member for nearly four years. She especially enjoyed the dinner with soups as the theme, and members took soup in their crockpots. “When the Kitchen Queens asked me to join their group I was very excited,” she said. “I had several friends in the group, and then I met so many more amazing cooks. I’ve always loved to cook and find new recipes, so it was wonderful when we combined both. I have loved and enjoyed everything about it.
“Kitchen Queens has fellowship and friendship combined with an enjoyable evening of fabulous food.”
While the hostesses volunteer, sometimes there is a co-hostess to help. Once a year members sign up, and several offer to help the hostess. In December everyone takes appetizers, and they feature a fun signature drink to celebrate the season instead of a dinner.
If a member has a busy day and doesn’t have time to make their dish, they are encouraged to attend anyway. “We had rather they attend than not,” said Linda.
Many members enjoy entertaining. While some say they don’t have enough space at their home for all the members, there is always someone happy to have it at their home.
“My favorite part of being in this group is the friendships I’ve made over the years,” Linda said. “This truly is a special group of women, and I am very grateful to be a Kitchen Queen.”
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KITCHEN QUEENS’ FARM TO TABLE DINNER
Starters
Savanna Peach Sangria
Peach Salsa Bruschetta
Heirloom Tomato Bread
Crisp Eggplant Chips
Garden Course
Sweet Corn Chowder
Avocado Tomato and Black Bean Salad
Cucumber Salad
Watermelon, Mint and Jalapeno Salad
Peach and Buratto Salad
Vegetable and Shared Plates
Greek Green Beans
Stuffed Summer Squash
Eggplant Caponata
Main Course
Herb-Crusted Beef Tenderloin
Wild Mushroom and Parmesan Risotto
Dessert
Peach Buttermilk Pound Cake
HEIRLOOM TOMATO BREAD
Kay Yeager
8 oz. rustic or French bread, sliced
Tomatoes, ripe and juicy, crushed
Olive oil
Salt, sea salt or black salt
Place sliced bread on top of a generous pour of olive oil in a serving dish. Smear tomato pulp generally onto the bread. Sprinkle salt of choice on top.
Serve or store in refrigerator until ready to use.
CRISP EGGPLANT CHIPS
Kay Yeager
Slice a Japanese eggplant into very thin slices. Salt eggplant and pat to dry.
Deep fry slices. They will be crispy like potato chips. Drizzle cane syrup over top of eggplant chips and serve immediately.
FRESH PEACH SALSA BRUSCHETTA
The salsa was served on toasted bread for bruschetta appetizers. It can also be served with chips or over fish or grilled chicken.
Celeste Dorman
3 large, ripe peaches (but not overly soft) diced into 1/2 inch dice, skins are ok
1/2 medium red onion, very finely diced (about 3/4 cup)
1/2 red bell pepper, finely diced (for color and texture)
1 medium tomato, finely diced
1 jalapeno, very finely diced
1/4 cup to 1/2 cup chopped cilantro, tender stems
1/4 cup (1 to 2 limes) fresh lime juice
1/4 tsp. salt and pepper more to taste
1/4 tsp. chipotle powder, optional, more to taste (will add pleasant, smoky heat)
Gently rub peaches with a terry cloth towel to help remove peach fuzz, then rinse under cold water.
Dice peaches, tomato, onion, bell pepper, jalapeño, and cilantro and add to a medium bowl. Add lemon juice, salt and pepper, and gently toss to combine. Adjust lime and salt. Add optional chipotle powder, starting conservatively with a ¼ teaspoon.
Taste and adjust according to preferences. You want a balance between sweet, salt, lime and heat.
PEACH BUTTERMILK POUND CAKE
This delicious pound cake recipe is from James T. Farmer III’s cookbook “Dinner on the Grounds, Southern Suppers and Soirees.” Recipe is reprinted by permission from James T. Farmer III.
The recipe was prepared by Marty Heideman for the Kitchen Queens’s farm to table dinner.
8 oz. (2 sticks) unsalted butter, room
temperature, plus more for the pan
3 cups granulated sugar
6 large eggs plus 1 egg yolk
2 to 3 Tbsp. vanilla extract
Finely grated lemon zest, optional (not needed if peaches are tart)
3 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
3 to 4 peaches, peeled and chopped (the firmer the peach, the better they hold up in the cake, but a soft peach practically dissolves and gives a bit
more flavor — baker’s choice)
Preheat the oven to 325 degrees. Lightly butter a tube or Bundt pan and place it on a baking sheet; set aside.
Using a mixer at medium speed, beat the butter and sugar together until light and fluffy. Add the eggs and egg yolk one at a time, beating after each addition. Add vanilla and lemon zest, if using.
Whisk the flour, baking soda and salt together in a bowl. Beat the flour mixture into the butter mixture in three additions, alternating with the buttermilk, scraping down the bowl as needed. Pour the batter into the prepared pan and top with the peaches.
Bake about 1 hour and 30 minutes, or until the cake pulls away from the sides of the pan and a toothpick inserted in the middle comes out clean. Let cool on the baking sheet for 5 minutes, then transfer the pan to a rack and cool completely. Run a knife along the sides of the pan to loosen and then turn out onto a cake plate. I usually flip the cake again so the side that was the top in the oven is, once again, the top side.
AVOCADO TOMATO AND BLACK BEAN SALAD
Linda Letlow, founder of Kitchen Queens
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
15 oz. can black beans, rinsed and drained
1/2 cup small diced red onion
2 Tbsp. minced jalapeno peppers, seeded
1/2 tsp. freshly grated lime zest
1/4 cup freshly squeezed lime juice
1/4 cup olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. minced garlic
1/4 tsp. ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Place tomatoes, yellow pepper, black beans, red onion, jalapeno peppers and lime zest in a large bowl. Whisk together lime juice, olive oil, salt, black pepper, garlic and cayenne pepper and pour over vegetables. Toss well.
Just before you’re ready to serve salad, fold avocados into the salad. Check seasoning and serve at room temperature.
CUCUMBER SALAD
Janine Simmons
1 lb. English cucumbers, peeled, or seedless cucumbers (1½ to 2 medium), thinly sliced crosswise
Salt and pepper
½ cup sour cream
1 small red onion, halved and thinly sliced (about 1/2 cup)
1¼ tsp. kosher salt
¼ cup apple cider vinegar
Dill, optional
Salt and pepper the cucumbers; set aside. Make dressing by combining sour cream and remaining ingredients. Add cucumbers to the dressing. Chill in the refrigerator for 30 minutes before serving.
Store in refrigerator.
EGGPLANT CAPONATA
Debbie Frojo
1 large eggplant, 1¼ lbs. or so, cut into 1-inch cubes
Kosher salt
Extra virgin olive oil
1 yellow onion, chopped
1 red bell pepper, cored and chopped
2 small celery stalks, thinly sliced
Black pepper
1 cup crushed tomatoes
2 Tbsp. capers
¼ cup pitted green olives, roughly chopped
¼ cup raisins
2 tsp. honey more to your liking
1 bay leaf
¼ tsp. to ½ tsp. crushed red pepper flakes
1/4 cup red wine vinegar
¼ cup dry white wine
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh mint
Heat the oven to 400 degrees.
Season eggplant cubes with salt. Set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel.
Place eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 Tbsp. or so) and toss to coat. Roast eggplant in oven for 25 to 30 minutes or until browned.
Heat 2 Tbsp. of extra virgin olive oil in a large skillet. Add onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.
Add tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
Stir in eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint.
WATERMELON SALAD
Carol Duncan
5 cups seeded watermelon, in cubes
1 cup sliced scallion
3 Tbsp. of fresh mint
3 Tbsp. chopped parsley
1 1⁄2 Tbsp. chopped jalapenos
1⁄4 cup olive oil
2 Tbsp. champagne vinegar
Salt, pepper
Combine first 5 ingredients in a bowl.
Whisk together oil and vinegar; pour over watermelon mix.
Season well with salt and pepper.
AUTHENTIC GREEK GREEN BEANS
Julie Folmar
⅓ cup olive oil
1 onion, chopped
1 lb. green beans
1 medium potato, sliced (1/4 inch thickness-cut in half), optional
3 medium tomatoes grated or 12 to 15 oz. chopped tomatoes
¼ cup chopped parsley
1 tsp., optional
½ tsp. salt, fresh pepper
In a medium pot, heat olive oil at medium to low heat. Sauté onion until soft.
Add potatoes and heat for 2 to 3 minutes. Add beans and mix until covered with olive oil. Add the tomatoes, parsley, sugar, salt, pepper, and mix.
Add hot water just enough to cover half of the beans. Simmer with lid on for about 40 minutes (do not boil).
The beans are ready once there is no water left and the beans are soft.
Enjoy with bread and feta cheese.
HERB-CRUSTED BEEF TENDERLOIN
Serves a crowd with a 6-pound beef tenderloin tied for even cooking.
Kelly Harms
1 stick softened butter
2 Tbsp. olive oil
6 cloves garlic
2 Tbsp. fresh rosemary
2 tsp. fresh thyme
1 Tbsp. fresh parsley
1 tsp. kosher salt
2 tsp. freshly ground black pepper
Dry Brine:
Tie the tenderloin so roast is the same diameter throughout.
Coat the roast all over with kosher salt, using about 1/3 cup.
Place roast on a rack in a roasting pan and cover with paper towels.
Refrigerate for 24 hours.
Cooking Instructions:
Remove roast from refrigerator and let it sit at room temperature for 1 hour.
Preheat oven to 425 degrees.
Prepare herb crust by combining butter, oil, garlic, rosemary, thyme, parsley, kosher salt, and black pepper in a small food processor. Pulse until mixture forms a smooth paste. Smear the herb crust over roast, covering all surfaces.
Place roast back in the roasting pan on rack. Roast at 425 degrees for 15 to 25 minutes to create a crust.
Reduce oven temperature to 325 degrees and roast for 30 to 45 minutes, or until internal temperature reaches 135 degrees.
Remove roast from oven and cover it with foil, then a dish towel to insulate. Let roast rest for 1 hour before slicing.
SWEET CORN CHOWDER
Susie Thomas
4 Tbsp. extra virgin olive oil
2 cups sweet onions, diced to ¼ inch
2 large carrots, peeled and diced to ¼ inch
1 celery stalk, diced to ¼”
1 red bell pepper, diced to ¼ inch
1 dried chipotle pepper, optional
5 cups chicken stock
2 large Yukon gold potatoes, peeled and diced to ¼inch
2 fresh thyme sprigs
Kernels from eight ears of corn roasted in husks (about 5 1/2 cup kernels not roasted are fine)
1½ cups heavy cream
Freshly ground black pepper
Garnish (if desired):
2 Tbsp. minced chives
½ cup diced tomato
12 shrimp, scallops, or 1 lobster, diced
In large stockpot heat 4 Tbsp. extra virgin olive oil and add onions, carrots, celery, bell pepper and chipotle pepper. Sauté for 3 to 4 minutes. Vegetables should still be firm.
Add stock, potatoes and thyme, bring to a boil, reduce heat and simmer until the potatoes are tender but still firm, about 5 minutes.
Mash some of the potatoes and stir to thicken soup.
Add the corn and cream. Salt and pepper to taste. Simmer for 5 to 10 minutes. Remove the chipotle pepper and thyme sprigs. Thicken with arrow root or other thickener if necessary.
Let stand for at least 1 hour. Reheat and garnish with chives, tomatoes and seafood.
Seafood Garnish:
Sauté shrimp, scallops, or lobster in butter and Tony Chachere’s Original Creole Seasoning. Use more seasoning than you normally would for an entree. This spicy garnish is the key to the dish and my addition to the recipe.
