It was one of those unusually cool days for August on this plot of land that was patented in 1666. There was a light breeze and a glistening of sun on the waters of the Ware River, making it smile as the doors of the “party barn” opened at White Hall Plantation, down Zanoni way.
Food from the Heart was started by homeowner Mari Ann Banks and her husband, the late Charles Banks, 15 years ago as a philanthropic enterprise to benefit Gloucester County’s food pantries.
Guests gathered for the first time since 2021 to learn about cooking and partake of what the chefs prepared. Two two-hour sessions saw the largest attendance ever.
Chef Phillip Platoni of Roanoke, a native Virginian with 25 years of culinary experience, took center stage. He works with US Food. Platoni demonstrated the wheres, whys, and hows on three different dishes, all of which had an Asian flair. Then guests enjoyed a sample. Asked why he had left the restaurant world and decided to go with US Foods, Phillip replied, “To have more time for myself. I love being able to go home more often and do some cooking for us.”
During Phillip’s presentation, other chefs and those with culinary experience were putting the dishes together. On standby were volunteers representing Bread For Life Community Food Pantry and Susanna Wesley United Methodist Church who served the food, doing a very professional job.
Food from the Heart has only missed two performances over these past 15 years. Of course in 2020, the Covid year, nothing was going on. Then in 2022 Mr. Banks passed away. It took Mari Ann a while to get herself together. But putting her deep emotions aside, “I knew Charlie didn’t want me to be that way so I began getting involved.” Thus, Food from the Heart had a successful 2023. Mary Ann is its founder. What a year it was! Food from the Heart proudly announced that approximately $10,000 will be divided among three pantries. Here’s looking to next year’s event.
MISO CRUSTED SALMON
6 salmon fillets, 6 oz. portions
2 oz. butter, melted
1 c. panko
1 Tbs. dry parsley
½ tsp. pepper
¼ lb. butter, cubed, soft
¼ c. miso
2 Tbs. sugar
2 Tbs. sriracha
1 Tbs. cilantro, chopped
Place the dry parsley, panko and pepper in a bowl. Pour the melted butter on top and use your hands to mix well. Make sure the panko is evenly coated with the butter. Place the buttered panko aside until needed. Place the butter and sugar in the small mixing bowl fitted with the paddle and cream until smooth. Scrape down the sides and add the miso, sriracha and cilantro. Mix until combined evenly. Transfer to a small bowl and leave at room temperature until needed. Preheat oven to 400°F. Spread about 3-4 Tbs. of the miso butter on the presentation side of the fish and pack on about ¼ c. buttered panko on top of the butter. Place on a lightly greased sheet pan and place in the oven for 6 to 10 minutes or until it reaches an internal temperature of 135°F. and the panko is crisp. Remove from oven and serve immediately.
MARINATED SHRIMP
1/3 c. lime juice
2 Tbs. rice wine vinegar
2 Tbs. cider vinegar
1 inch ginger, peeled, rough chopped
1 garlic clove
¼ c. coconut milk
1 Tbs. fish sauce
½ c. oil
3 Tbs. fresh cilantro, finely chopped
Salt and pepper to taste
Steam the shrimp in a pot fitted with a steamer basket and a little bit of water in the bottom for 3 to 5 minutes or until JUST barely cooked. Transfer the cooked shrimp to a sheet pan and place in the refrigerator until they are completely cold. Place the lime juice, vinegars, ginger, garlic, coconut milk and fish sauce in the blender base. Blend on low and slowly increase the speed until the mixture is puréed smoothly. With the blender still running slowly stream in the oil until it emulsifies. Transfer to a medium-sized bowl. Add the reserved shrimp and cilantro to the bowl and toss well. Adjust the seasonings if needed. Transfer to an airtight container fitted with a lid and place in refrigerator until it’s needed. It should keep for 3 to 5 days in the refrigerator.
PLUMWINE PECAN TART
10 3-inch pie shells
2 c. sugar
½ c. butter, melted
7 c. corn syrup
7 eggs, beaten lightly
3 c. pecan pieces, toasted, cooled
1/3 c. plum wine
Preheat oven to 350°F. Place the 3-inch pie shells on a sheet pan and par-bake in the oven for 5 or 7 minutes. Remove from oven and allow to cool completely. Turn the oven up to 375°F. In a mixing bowl fitted with paddle, combine sugar, and melted butter and mix on low speed until combined. Add corn syrup, eggs, pecans and plum wine until well combined and free of lumps. Evenly pour the mixture into the pie shells.
Carefully transfer the pan of tarts to the oven and bake for 8-12 minutes or until the filling is just set (it will continue to set as it cools). Allow to cool to room temperature. If not eating right away, wrap the pan tightly with plastic wrap or place the tarts in an airtight container fitted with a lid.
You can bring to room temperature or slightly warm in the oven before serving.
The following recipes are compliments of US Foods.
ASIAN MARINATED CUCUMBERS
1 English cucumber, sliced thin (mandolined)
1/3 c. rice wine vinegar
3 Tbs. fresh cilantro, finely chopped
2 Tbs. sesame seeds, black and white
2 tsp. kosher salt
2½ tsp. sugar
1 tsp. Togarashi seasoning
Place all the ingredients in a medium-sized bowl except for the sliced cucumbers, and whisk well to incorporate. Make sure the sugar and salt dissolve into the liquid. Add the sliced cucumbers to the marinade making sure to separate the slices that may have stuck together. Toss the cucumbers in the marinade until combined well. Place the cucumbers in a container and cover with marinade. Cover with a lid and place in the refrigerator.
RICE PORRIDGE
½ gal. chicken stock
1 onion, peeled, rough chop
5 garlic cloves, smashed
3 lemongrass stalks, cleaned, rough chop
3 oz. ginger, peeled, sliced thin
3 Tbs. soy sauce
3 Tbs. fish sauce
1 c. sushi rice
1/3 c. jasmine rice
Place all ingredients except the rice(s), in a small stock pot on high heat and bring to a slight boil. Reduce heat to simmer and cook for 1 hour or until the stock has taken on good flavor. Strain the stock through a very fine strainer. Bring to a boil and reduce to a simmer. Add the two reserved rice(s) and stir. Continue to stir often until the rice has broken down, is tender and has thickened the stock. Adjust the consistency and seasoning if needed. Serve immediately.
PEANUT HUMMUS
2 cans chick peas, drained, rinsed
½ c. peanut butter
1/3 c. tahini
1½ oz. lime juice
2 Tbs. honey
2 Tbs. sriracha
½ oz. coconut milk
1 Tbs. ginger, minced
1 Tbs. garlic, minced
1 Tbs. salt
1 Tbs. sesame oil
½ c. oil
Place all of the ingredients in the food processor except the oil. Purée on low for 3 to 4 minutes; scrape down the sides with a rubber spatula and repeat 2 more times. After the final time scraping down the sides turn up to high speed and slowly stream in the oil. Purée until the mixture is completely smooth. Adjust the seasonings as needed and transfer to an airtight container. Place in the refrigerator until needed.