It’s been six months since restaurants in Maryland were forced to shut down because of the coronavirus. The cessation of in-person dining lasted through most of the spring. Some restrictions were eased at the end of May. As of last week, restaurants are allowed to have 75% capacity in their dining rooms.
But despite their best efforts, much damage has been done. Thousands of restaurants have permanently closed their doors, leaving millions of restaurant workers unemployed. As the industry focuses on recovery, what will the future of dining-out look like?
Tom’s guest is Chef and author John Shields. He is the proprietor, along with John Gilligan, of Gertrude’s Chesapeake Kitchen at the Baltimore Museum of Art.
Serves 8 to 10
2 teaspoons ginger powder
2 teaspoons cumin
2 teaspoons paprika
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1 teaspoon cinnamon
3 tablespoons olive oil, for sautéing
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
2 tablespoons minced garlic
6 roasted tomatoes, peeled and chopped
1 cup chopped diced tomatoes
4 cups cooked chickpeas, rinsed well with cold water
3/4 cup raisins
3/4 cup chopped dates
7 cups vegetable stock (see page 00)
1 bunch asparagus, stems removed, and cut into 1 1/2 -inch pieces
3 zucchini squash, cut into chunks
3 yellow squash, cut into chunks
Salt and freshly ground black pepper, to taste
Cooked quinoa, couscous, or rice, for accompaniment
Chopped toasted almonds, for topping (optional)
Chopped fresh cilantro, for topping
In a small bowl combine the spices to make the spice mix.
Heat the olive oil in a pot and sauté the spice mixture for about 2 to 3 minutes. Add the onions, bell peppers and garlic and continue to sauté for about 8 minutes. Add the chickpeas, tomatoes, raisins, dates, and vegetable stock. Bring almost to a boil, reduce the heat and simmer, partially covered for 20 minutes. Cover and simmer for 20 minutes. (The sauce can be made ahead of time and put aside until you are ready to serve the meal.)
When ready to serve, heat the sauce and add the cut up asparagus, and cook over medium heat for about 3 minutes. Add the zucchini and yellow squash and continue to cook for about 8 minutes, or until the vegetables are tender. Season with salt and freshly ground pepper to taste.
Serve over the quinoa or couscous and top each serving with some toasted almonds and chopped cilantro.