Using food as a way to understand the world is something your parents probably never studied in college, but itâs has become a popular discipline in the past decade. Each year, professor Meryl Rosofsky brings students from NYUâs food studies program to New Orleans for a week-long cultural immersion. We join them at Dooky Chase to hear if their preconceptions of New Orleans are being shed.
Weâll also visit the Steamboat Warehousein St. Landry Parish, take a cooking class with Kyan Douglas, and make leftovers with Scott Goldand his enormous jar of kimchi.
John Beshâs Cherry Tomato Five-Minute Sauce (Yields 1.5 quarts)
FromCooking From The Heart
1/4 cup olive oil
2 quarts ripe cherry tomatoes, halved
2 teaspoons crushed red pepper flakes
4 cloves garlic, peeled and crushed
Leaves from 4 sprigs fresh basil
Salt
Freshly ground black pepper
Heat the oil in a large saucepan over high heat. Add the tomatoes, pepper flakes and garlic and bring to a boil. Reduce the heat to medium and cook, stirring occasionally with a wooden spoon, for another 5 minutes. Add the basil.
Pour the sauce into a food mill and puree. Season with salt and pepper. If youâre not using it immediately, transfer the sauce to re-sealable plastic bags or quart containers and freeze.
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