3/4 cup Chardonnay 3 tbs sherry vinegar 3 tbs white wine vinegar 1 shallot sliced 2 thyme sprigs 1 tbs heavy cream 1 stick butter fresh squeeze of lemon juice In a sauce pan over medium heat add wine, vinegars, shallot and thyme. Bring to …
A hint of orange, a bit of rum whipped cream and warm maple syrup. During the quiet days of COVID-19, when we suddenly found ourselves at home with nowhere to go, I began pulling things from the back of the kitchen cabinets that hadn’t seen …
Summertime in Alabama brings the “corn fairy” to our house. If I’m not home when the delivery is made, I know immediately that he’s been there as there’s a trail of husks and silks, and little clumps of mud, leading to the kitchen. My sweet friend who has a farm nearby shares his crop with me. Silver Queen is our favorite, however, any variety will do.
Begin by removing the husks and silks from the corn and rinse under cold water. If you’re buying corn from the market, look for ears with bright green tight husks and golden brown silk tassels. Using a sharp knife, cut the kernels off the cob in a downward motion (don’t cut too close to the cob so that you can go back and scrape off the good sweet milky juices). This can get a little messy, so using a baking dish helps.
Add lots of fresh cracked pepper, a tablespoon of flour (I use King Arthur All Purpose Gluten Free), and a teaspoon of sugar(optional). Heat a tablespoon or two of bacon grease (I keep a coffee cup in the refrigerator of reserved bacon grease left over after frying bacon – its a southern flavor staple). Add the corn to the skillet and “fry” for a minute or two to cook the flour. Pour in a cup of water to deglaze (pour the water into the baking dish you used so you don’t waste a drop of goodness), stir, and cook on medium a few minutes, then reduce to simmer until ready to eat. Summer family favorite!
Corn, or any other left over vegetable is fantastic to incorporate into breakfast: vegetable omelets, breakfast potatoes, breakfast tacos.
INGREDIENTS Fresh okra – roughly 4 cups chopped Buttermilk – 4 tbs Corn Meal -1 1/2 cups 2 Tbs tapioca flour 1/2 tsp baking powder Peanut oil salt Choose okra that is smaller in size, as the larger ones tend to be tough. Cut the …
Whisk the vinegar with the honey or molasses, if using. Slowly whisk in the olive oil until emulsified. Add fresh herbs, season with salt and pepper, and taste. Adjust if needed. Once you start making your own vinaigrettes, there’s really no reason to buy them. …
I love building this salad on a large white plate, letting the deep red and golden beets mingle with slices of white peach. Belle of Georgia are my favorite. Creamy goat cheese, toasted walnuts and a bright citrus vinaigrette bring it all together.
Preheat oven to 400 degrees.
Cut the stems off the beets and gently wash. Place beets on foil and drizzle with a little olive oil, splash of red wine vinegar, salt and pepper. Wrap in foil and roast for one hour or until a knife is inserted without resistance.
Freshly squeeze 1 cup of navel orange juice.
In a sauce pan over medium heat reduce to 1/4 cup. Add zest of 1/2 an orange and cool.
Whisk in a fresh squeeze each of lemon and lime juice, 1 minced shallot, and one sprig of fresh minced thyme.
Slowly whisk in 3 tbs olive oil and 3 tablespoons EVOO, salt and pepper. Strain. Pour.
Start with a large white platter and build the salad loosely across it. Don’t group all the red beets, golden beets or peaches together – repeat the colors around the plate so your eye keeps moving. tuck in the goat cheese and walnuts, leaving some open space between ingredients, then spoon the vinaigrette over just before serving. Finish with a little orange zest.
May brings more and more spring vegetables to the farmer’s market: sweet white corn, lady peas, zucchini and these beautiful deep purple spring onions with their mild flavor and crisp texture. Always bring your meat to room temperature before cooking so that it cooks evenly. …
These buckwheat pancakes are hearty, tender and just barely sweet. I order Anson Mills buckwheat flour and keep it tucked in my freezer so I always have it on hand. The pancakes are especially good topped with warm bananas, brown sugar, butter and a splash …
“What’s in the fridge” was a regular game during COVID -19. One Sunday night, there sat a lone pack of colorful peppers in the refrigerator and I think… curry, until I spot a few fresh bay leaves and remember a country meal we had in France while there for our 25th wedding anniversary. We were serpentining through the picturesque Pyrenees on our way to San Sebastian enjoying the French side of Basque Country with its lush green countryside, ubiquitous red-shuttered white stucco farmhouses, and traditional Basque food. We made a stop in the walled village of Saint-Jean-Pied-de-Port and had the most wonderful piperade, and hence the inspiration for tonight’s dinner.
Sauté onion in a little olive oil and butter on medium heat.
Add peppers and continue to cook about 5 minutes.
Add the garlic, thyme, bay leaf and tomatoes. Cook an additional 10 minutes until vegetables are soft.
Piperade is so versatile and delicious. I had a nice piece of red snapper and some jasmine rice.
We have a new normal these days with the implementation of “social distancing” as uncertainty fills us and we quarantine at home in the hope of slowing the spread of the coronavirus. A few days ago (before our schools and professional sporting events were cancelled), …
