It’s not French, and there’s no cabbage (choux) involved, but culinary historians think this Louisiana classic that combines New World vegetables with Old World technique comes from the native American influence on the French Acadians expelled from Nova Scotia. Even without the interesting backstory, maque choux (pronounced “mock shoe”) is delicious.
While this version includes bacon, smoky andouille sausage or tasso ham are fine meaty substitutes. A handful of Louisiana dried shrimp would also be a tasty if unorthodox addition. Or you can make it with just vegetables.
Grating tomatoes might not have originated in Spain, but cooking Spanish food introduced me to this great (pun intended) technique. So with a nod to the brief period of Spanish colonial influence in Louisiana, grate a couple of Astiana tomatoes by cutting them in half across their equators, then rubbing them against a box grater over a bowl until you’re left with just the skin.
Cook some chopped bacon in a little extra virgin until it’s lightly browned, then add what Louisianans sometimes call the trinity; onion, celery, and green bell pepper.
Cut the kernels from 3 or 4 ears of corn and toss them in the skillet with a couple of chopped garlic cloves. Add salt, black pepper, several crumbled thyme flowers, and piment d’Espellte to match your heat tolerance. Cook for about 5 minutes, then add the grated tomatoes and cook for another 10 minutes.
While maque choux is traditionally served alongside meat or fish, it makes a nice main dish served over Kokuho Rose brown rice.
Portland chefs wait all year for Ayers Creek Astiana Tomatoes. Meant for cooking, they’ve got the perfect balance of acid and sugar for making soups, sauces, or anything that needs a flavor of a good tomato.
We love this canning technique shared by Carol & Anthony Boutard of Ayers Creek Farm via Good Stuff NW.
Two of RGF’s favorite companies- One Stripe Chai and Diaspora Co.- have teamed up, and we are here for it! Combining ethically-sourced, heirloom varietal turmeric with organic black pepper and cinnamon, “It’s Haldi, Doodh” makes a warming, soothing drink any time of day or night.