I don’t know about you, but one of my favorite Fall veggies to make is Squash. I absolutely love the buttery, savory smell of it roasting in the oven and it’s so easy to make.
There are plenty of different varieties of Squash, but one of the most popular ones to make for the holidays is Butternut Squash, which has a sweet, creamy, buttery flesh. Other popular Squash varieties include Kabocha, Acorn, Spaghetti, Long Neck and Cheddar Cheese squash. There are different ways to prepare squash but the easiest and most flavorful way is by roasting it in the oven on a sheet pan for about 30 minutes to an hour. Simply cut the squash in half (or peel and cut into medium chunks or slices), scoop out the seeds and fibrous flesh and drizzle with olive oil or butter, some fresh cracked pepper and sea salt, and sprinkle on some brown sugar or drizzle with honey or maple syrup for a luscious, buttery, sweet and savory dish.
You can also sprinkle on some fresh herbs (parsley, sage, thyme, chives, tarragon) and garlic or add a dash of cayenne or cinnamon, nutmeg and cloves for some spicy layers of flavor. Some ideas for the squash leftovers are to add the roasted squash to Macaroni and Cheese, Wild Rice or Orzo, or make a healthy salad by adding it to some spinach, chard or kale, apples, some toasted walnuts or pecans, cranberries or pomegranate seeds, tossed in a light herb vinaigrette dressing. However you make it, it’s simply delicious; and perfect as a Thanksgiving side or Fall vegetarian side dish.
Check out the different types of squash on Saveur.com website and enjoy my favorite squash recipes below!
Roasted Butternut Squash with Brown Sugar Butter and Herbs
Roasted Butternut Squash with Brown Sugar Butter and Herbs
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4
Ingredients
1 butternut squash (about 3 pounds)
1 tablespoon olive oil
2 tablespoons unsalted butter, cut into small cubes
1 teaspoon nutmeg
1 tablespoon sea salt (Pink Himalayan or Fleur de Sel)
Freshly ground black pepper
2 tablespoons brown sugar
1 tablespoon Fines Herbes (parsley, chervil, tarragon, chives)
Instructions
Preheat the oven to 425 degrees.
Cut the squash in half cross-wise and remove top and bottom stems. Scrape out all the seeds and fibers inside; discard. Peel the squash and cut into 1-inch chunks.
Place squash on a large baking sheet, and drizzle with olive oil. Dot with small chunks of butter and sprinkle nutmeg, salt and pepper, brown sugar and herbs over squash. Mix together and place sheet in preheated oven.
Bake for about 15 minutes, stir the squash around the pan. Bake for another 15 minutes and remove from oven.
2 tablespoons unsalted butter, cut into small cubes
Sea salt and freshly ground black pepper (to taste)
1 teaspoon cayenne pepper
1 tablespoon brown sugar
2 tablespoons maple syrup
Instructions
Heat oven to 400F. Cut the squash in half with a large knife and scoop out the seeds and insides with a large spoon; discard.
Place squash halves on a rimmed baking sheet. Drizzle with olive oil and rub on both sides of squash. Dot squash with butter and season with salt and pepper, cayenne pepper, and brown sugar. Drizzle maple syrup over the squash. Add some water to the bottom of the baking sheet (about an inch) and place in oven.
Roast squash for 45 minutes to an hour, until flesh is soft and caramelized. (You may want to check on the squash half way through and brush some of the butter and syrup over the tops of the squash as it's baking to keep it from drying out.)
Roasted Spaghetti Squash with Pine Nuts, Sage and Parmesan
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes
Yield: 4
Ingredients
1 small spaghetti squash (about 2-3 pounds)
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, finely minced
6-8 sage leaves
1/2 cup pine nuts
1/2 teaspoon sea salt (or to taste)
Fresh ground black pepper (to taste)
1/4 cup shredded parmesan cheese
Instructions
Preheat oven to 375F.
Pierce squash all over with a knife and roast spaghetti squash for 1 hour. When squash pierces easily with a knife, remove from oven; let cool for 10-15 minutes.
Cut squash in half lengthwise, remove and discard seeds. Use a large fork to scrape the squash into long 'spaghetti-like' strands.
Toast the pine nuts in a sauté pan over medium heat until golden for about 5 minutes. After the nuts are toasted, remove them from the pan and add the olive oil, a tablespoon of butter, and sage leaves. Sauté mixture until the sage leaves are crispy. Add the minced garlic and saute for another minute.
Crush the sage leaves in the garlic oil mixture, and then pour it over the warmed squash. Add the additional tablespoon of butter, salt and pepper and top with toasted pine nuts and shredded parmesan cheese.
I recently had the opportunity to attend a special press dinner in support of the upcoming launch of Jackson Landers’s book, ‘Eating Aliens’ and of Matthew Weingarten and Raquel Pelzel’sbook, ‘Preserving Wild Foods.’The dinner was a preview of some of the recipes from their upcoming book launches this Fall with Storey Publishing, held at the lovely cooking school and event space at Haven’s Kitchen in NYC. I met the Chefs and Authors, publishers and other journalists from the food media world. We learned about invasive species and foraging wild foods as well as the philosophy behind sustainable eating, hunting and cooking and sampled wild and amazingly delicious dishes from their books.
Haven’s Kitchen NYC
So what kind of wild food did we actually eat? Delicious food it was, but stuff you wouldn’t normally think of or hear about or see on a restaurant menu for a Saturday night dinner out on the town. We ate Dandelion Jelly Toasts, Pan-friedSnakehead (a large, black, meaty invasive fish that is absolutely delicious and tastes like swordfish!), Lionfish with Furikake Seaweed Salt (my favorite dish of the night, see recipe below), Chinese Mystery Snails, Fiddlehead Ferns, Wild Ramp Pesto, Pickled Garlic Scapes, Pickled Wild Chanterelle Mushrooms with Crostini (another one of my favorites! see recipe below), Homemade Sausage, and Duck Prosciutto, Mulberry Shortcakes and more delicious wild, foraged foods.
This event was a great learning, tasting and meet and greet experience with other foodies and talented chefs, hunters and cookbook authors. They made this wild food taste so good it made me want to start foraging my own wild mushrooms, ramps and berries and start canning and pickling my own gourmet creations, while supporting sustainably and reducing the amount of invasive species around the world all at the same time. I can’t say I’ll be hunting my own game or diving to catch fish with my bare hands anytime soon – I’ll leave that to the masters that I met that evening…
Matthew Weingarten is a New York City-based chef who has garnered great acclaim for his heritage comfort food. His food reflects a strong sense of place and season, and he is a committed proponent of sustainability and authenticity. He is a director on the board of Chefs Collaborative and lives in Brooklyn, New York. Read more/pre-order ‘Preserving Wild Foods’ Cookbook online.
Raquel Pelzel
Award-winning writer Raquel Pelzel has collaborated with professional chefs on thirteen cookbooks, including the James Beard-nominatedDamGoodSweet and Masala Farm. She is a former editor at Cook’s Illustrated and lives in Brooklyn, New York. Check out Raquel’s website for more info on her background, cookbooks and recipes.
Another great video “Close to the Bone” – An intimate and suspenseful portrait about hunting, sustainability and love by videographer Helenah Swedburg.
Here’s a couple of my favorite recipes from the Preserving Wild Foods Cookbook that we sampled at the press event. Enjoy!
Toast the spices over medium-high heat until fragrant and the fennel seeds take on a bit of color, about 2 minutes. Add 1/4 cup kosher salt. Stir in the salt and continue to cook until the salt is warmed through, another 1 minute.
Pour the salt and spices over the mushrooms and herbs and set aside while you make the pickling liquid. In a medium saucepan, boil
2 cups water
1 cup fruity olive oil
1/2 cup aged sherry vinegar
1/4 cup dried currants
8 garlic cloves, thinly sliced
2 tablespoons sugar
Pour over the mushrooms, tightly cover the bowl with plastic wrap, and set aside until the bottom of the bowl is cool to the touch and the liquid is at room temperature, 1 to 2 hours.
Sterlize the jars and divide the mushrooms among the still-warm jars, leaving 1/2 inch headspace. Clean the rim of the jars with a clean kitchen towel before covering with the lids. Fasten the lid and band. Set up a hot water bath and submerge the jars placing gently on a canning rack, covering with 1 inch of water. Bring the water to a boil and process the jars for 15 minutes in a boiling water bath.
When processing is complete, use the canning tongs to transfer the hot jars to a kitchen towel-lined surface. Listen for the pops of the seals as the jars cool.
The next day, test the seal by pressing on the center of the lid (it shouldn’t bounce back). Simply put the jar in the fridge and use right away.
Store in a cool, dark, dry place preferably between 50 and 70 degrees F, for up to a year.
Eat alone or serve on an antipasti platter with smoked, cured meats, cheeses and vegetables with crusty bread or crostini and crackers.
Makes 2 pints (four 8 oz jars).
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Furikake Seaweed Salt (Fish and Meat Seasoning)
Furikake gives a blast of umami to the most ordinary of meals. Sprinkle it on plain sticky rice and any type of noodle, simply prepared steamed veggies and lightly grilled or pan-seared meats and fish. The sesame seeds reduce the amount of salt in the seasoning and the mineral-rich seaweeds ensure that you’re body gets what its craving when you hanker for a salty snack.
In a small bowl,
2 tablespoons fine sea salt
1 tablespoon sugar
1/4 cup warm water
and set aside. Heat a medium skillet over medium-low and pour in
1 cup sesame seeds
Toast the sesame seeds, stirring often, until they are golden, 5 to 7 minutes. Pour the salt-sugar water over the sesame seeds. The liquid will bubble violently; once it calms down, stir the sesame seeds so they don’t clump. Reduce the heat to low and continue to toast the sesame seeds for 30 seconds. The pan will be almost dry at this point. Watch the seeds, as you don’t want the sugar to burn. Remove the pan from the heat and crumble in
2 sheets nori
1 (6-inch) sheet dulse (or 1/4 cup dry dulse flakes)
Set the pan back over low heat and stir the dulse and seeds. The seaweed will soften up a bit, and then become fragrant and dry. Once the seaweed is crisp again and dry to the touch, after about 30 seconds, remove the pan from the burner and turn out the seasoning onto a large platter to cool. Put the furikake into a glass jar or shaker and use to season anything that needs a wake-up call. (This is the seasoning we sampled on the Pan-Seared Lionfish – it was absolutely AH-MAZING!!!!)
Makes about 1 1/2 cups.
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All photos credited to Kristen Hess, The Artful Gourmet. Copyright 2012. Please do not share or distribute any of the photos or videos on this website commercially or for personal use without permission from the respected owners.
This dish is a special treat I created for a recent audition for a new cooking show for ABC – I decided to create a dish that would not only impress the food judges and producers but also one featuring fresh, seasonal ingredients and irresistible to the tastebuds! Fresh Pan-seared Scallops served in a Leek and Thyme Wine Cream sauce with a side of Orzo (a small rice-shaped pasta) made with Meyer lemon-infused oil, lemon zest, and leeks. Sauteed Zucchini and Summer Squash is a perfect accompaniment to the scallops and orzo; made with garlic, olive oil, herbs de Provence, and a touch of butter, topped with some Himalayan pink onion sea salt and fresh ground black pepper.
Heat oil in a medium saucepan over medium-high heat. Add garlic and leeks and saute for about 5 minutes until soft.
Add orzo, broth, wine, thyme, lemon zest, sea salt and pepper to taste; mix ingredients together and bring to a boil. Cover and immediately reduce to a simmer on low heat.
Cook orzo for about 15 minutes until all the liquid is absorbed and stir ingredients together. Pasta should be al dente and will be an opaque color when done. (Read the package directions if adjusting quantity to ensure cooking time is correct).
Set aside, covered, and keep warm. Serve with the Pan-seared Scallops and Leek-Thyme Wine Cream Sauce and Sauteed Zucchini Squash.
Pan-Seared Scallops in Leek & Thyme Wine Cream Sauce
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4
Ingredients
2 tablespoons olive oil
1 clove garlic, minced
1 leek, rinsed, trimmed and sliced
1/2 cup white wine
1/4 cup chicken broth
1/2 tablespoon parsley
1/4 teaspoon fresh thyme leaves, chopped
1/2 cup half and half
1 pound jumbo sea scallops
Kosher or Sea Salt
Freshly ground black pepper
1 tbsp olive oil
Instructions
Saute garlic and leeks in olive oil over medium heat for about 3-5 minutes, being careful not to burn garlic.
Add the wine, chicken broth, parsley and thyme, raise the heat to medium-high and let the liquid thicken and reduce to about half, stirring often (cook about 5-7 minutes until you get desired thickness).
Stir in the cream, reduce heat to low and let simmer for another minute or so, mixing the sauce well.
Rinse sea scallops and pat dry. Sprinkle with salt and pepper.
Heat olive oil in a cast iron saute pan over medium-high heat. Sear the scallops for about 3 minutes on each side, until a golden brown crust forms and scallops are no longer pink (do not turn scallops until each side is done).
Serve scallops with the Leek and Thyme Wine Cream Sauce garnished with some extra parsley and thyme with the Lemon-Leek Orzo and Sauteed Zucchini (recipes follow). A crisp white wine such as a Pinot Gris or Sauvignon Blanc is the recommended pairing for this dish.
In a large saute pan, heat olive oil and butter over medium heat.
Saute garlic for about 1 minute until lightly browned.
Add zucchini, yellow squash, herbes de Provence, onion salt and black pepper; mix well. Saute for about 5-10 minutes, stirring occasionally, until zucchini and squash are slightly browned and soft.
Serve as a side dish to the Pan-seared Scallops and Lemon-Leek Orzo.
Summer is my favorite time of year – family picnics, outdoor BBQs, trips to the park or lake, birthday and graduation parties and alfresco dining on the back patio. On a recent trip home to visit my family, I found a treasured recipe book of my Grandmother’s family recipes that I grew up with and I couldn’t resist sharing some of them with you.
I found a few classic summer side salads that are perfect for an outdoor picnic or BBQ – fresh, tasty and most of all they remind me of home when my family made these for our own Summer parties gathered around the table. In fact, the Broccoli Salad was such a hit that it made it to TWO parties in one week! Enjoy. (and stay tuned for future posts with more of my Grandma’s recipes!)
Cook fresh green beans and yellow wax beans and let cool.
Drain and rinse the garbanzo beans, cannellini beans and kidney beans.
In a large mixing bowl, toss together the beans, red onion, celery, and green pepper.
In a separate small mixing bowl, whisk together the salt, pepper, sugar (or Stevia), and red wine vinegar until the sugar is dissolved. Gradually stream in the olive oil, whisking constantly until it all comes together.
Pour the dressing over the beans and veggies, and toss to coat. Cover and refrigerate, before serving. For best results, refrigerate at least 4 hours or overnight.
Toss the bean salad with the dressing once more and garnish with fresh parsley before serving.
Cook macaroni. Cut provolone, salami, and pepperoni into small bite size pieces. Slice olives. Cut tomatoes into bite-size pieces. Chop onion, pepper and celery. Combine all ingredients, toss and chill overnight. Add provolone cheese and a sprinkle of parmesan, basil or oregano leaves just before serving and season with salt and pepper to taste.
6-8 medium Salt or Red Potatoes, skin on and cut into halves or wedges.
1 can drained green beans
1 sliced large red or vidalia onion
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
Kosher salt and fresh ground black pepper, to taste
1 teaspoon dried oregano or Italian seasoning
Sliced green onions, for garnish
Instructions
Boil potatoes in salted water and drain, cool and set aside. Cut cooled potatoes into halves or wedges and add green beans and onion. Drizzle mixture with olive oil, red wine vinegar and a small amount of balsamic vinegar, to taste. Add salt and pepper, oregano or Italian seasoning, and blend well into the salad. Let salad marinate in the refrigerator and serve room temperature garnished with green onions.
Summertime is always my favorite time of year – when the sun is always shining, a warm breeze is in the air, and all the flowers, fresh herbs, fruits and vegetables are in full bloom. Everyone is out grilling BBQ, visiting the farmer’s markets, having picnics in the park and enjoying the sunny, lazy days with friends and family. With Summer quickly approaching, I created this great Father’s Day Menu you’ll love: Grilled Rosemary and Garlic Steak with Portabella Mushrooms and Peppers, a Bistro-Style Herbed Potato Salad and a refreshing Watermelon-Strawberry Salad.
Roasted Garlic Rosemary Steak
This is an easy and delicious recipe for Grilled Rosemary and Garlic Steak with Portabella Mushrooms and Peppers that has a tangy garlic and red wine flavor. Start with Tavern Direct Roasted Garlic Cabernet (or any red-wine and garlic vinaigrette dressing) to marinate the steak and veggies before grilling to give it a tender robust flavor. After grilling, top it all off with Steak Sauce, fresh rosemary and a bit of Kosher salt and fresh cracked pepper for a healthy, tasty Summer BBQ!
Strawberry-Watermelon Salad
This Watermelon and Strawberry Salad is a simple combination of fresh watermelon, strawberries and a few blueberries mixed in with a little bit of lemon juice, sugar and water to make a simple refreshing syrup to macerate the fruit. This is how we traditionally make the fruit salad but you can also toss the fruit in a citrus-infused balsamic vinegar for a tangy contrast with the sweet fruit – I recommend Tavern on the Green Citrus Balsamic– a refreshing blend of orange, tangerine and lime essence.
Bistro-Style Herbed Potato Salad
The French-Bistro Herbed Potato Salad is made with salt potatoes and fresh herbs, a lightened up version from the heavier mayonnaise-laden salads from our family picnics of the past. It calls for salt potatoes (red or yellow), shallots, parsley and thyme tossed in an oil, vinegar and Dijon mustard base making it light and tangy. Fresh parsley adds some green…and the sweet shallots mixed with thyme, dill and onions gives it a nice tangy flavor. I added some dried dill (you could also use fresh) and a few chopped green onions for an extra dash of flavor – enjoy!
Roasted Garlic and Rosemary Steak with Portabella Mushrooms and Peppers
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: 4
Ingredients
4 steaks (T-bone, NY Strip or Ribeye), about 1 ½ inches thick
3 red, yellow & orange peppers, julienned
3 Portabellos, stems removed, sliced
1 cup Tavern Direct Roasted Garlic Cabernet Marinade (or red-wine vinaigrette dressing)
Kosher Salt
Freshly ground black pepper
Steak Sauce, for serving if desired (Tavern Direct or desired brand)
A few sprigs of fresh rosemary, snipped
Instructions
Preheat a charcoal grill or grill pan to medium high. Preheat a separate medium-sized sauté pan over medium heat.
Place steaks in a baking dish or large freezer bag and pour marinade over steaks, coating evenly. Sprinkle steaks with salt and pepper and rosemary and let marinate for up to 1 hour at room temperature uncovered.
Slice bell peppers and Portobello mushrooms and marinate in separate mixing bowls. Sprinkle salt and pepper over both and mix through, marinating for approximately 30-45 minutes.
Spray the sauté pan with cooking spray or olive oil. Sauté the sliced peppers until soft and slightly browned about 5-7 minutes. Remove and cover with foil.
Spray the grill or grill pan with cooking spray or olive oil and place Portabella mushrooms on grill. Cook approximately 5-7 minutes per side until soft and grill marks appear. Remove and cover with foil on a separate plate.
Let the charcoal grill or grill pan heat up to high again. Spray with oil and cook steaks approximately 5 minutes per side (for medium rare), 7-8 minutes per side (for medium).
Remove steaks from grill and let sit for 5-10 minutes under foil tent to let juices redistribute. Plate and serve steaks with mushrooms and peppers.?Drizzle the Steak Sauce over steak, if desired.
Sprinkle Kosher salt and pepper to taste. Garnish with fresh rosemary.
1/4 cup olive oil (light yellow, not extra virgin)
3 tablespoons Dijon or grainy mustard
2 tablespoons Champagne or white wine vinegar
1 small shallot, minced
3 tablespoons chopped fresh parsley
1 tablespoons chopped fresh thyme
1/2 tablespoons fresh dill
½ teaspoon dried Fines herbes
1/4 small Vidalia onion, chopped fine
1-2 green onions, sliced
Instructions
Place potatoes in a large pot of cold salted water so that potatoes are covered approximately under 1 inch of water. Bring to a boil and reduce to a simmer and cook until potatoes are tender, about 15 minutes.
Cool potatoes under cold water then drain and set aside.
To make the salad dressing: whisk together oil, mustard, vinegar, shallot, and herbs in a bowl; season with salt and pepper. Add cooked potatoes and chopped onion and 1/2 of the green onions to the dressing and toss to combine.
Let salad cool and marinate at room temperature, then garnish with additional green onions and parsley for serving.
To make the simple syrup, bring sugar and water to a boil in a small saucepan, let simmer for about 5 minutes and cool.
Place watermelon, strawberries and blueberries in a large bowl and add the syrup, mixing well. Add a dash of lemon juice and garnish with mint or microgreens.
*Chef’s Note: The only thing missing is dessert and wine to make it a full meal: I recommend a lovely lemon or pistachio gelato for dessert, and a bold Cabernet or hearty red wine to pair with the Steak and salads.
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Find Tavern on the Green Products online at www.taverndirect.com – all their products were designed by Lou Bivona, a Rochester native, in conjunction with the legendary NYC restaurant in Central Park, Tavern on the Green. With every sale, a portion of all proceeds goes to the charity National Center for Missing and Exploited Children (NCMEC).
I recently took a cooking class at ICE that was all about Southern Cooking. In the spirit of the Kentucky Derby, I wanted share some of the awesome down-home Southern food we made. These are classic Southern recipes you’d find on the Sunday “Supper” table with a large group of friends and family, that scream the words “Southern Comfort” all around. Think Deviled Eggs, Fried Chicken, Collard Greens, Cornbread, Coca-Cola Cake, Fried-Green Tomatoes, Fried Fruit Pies, BBQ Ribs, Biscuits and Sausage Gravy, Sweet Tea, Mint Juleps – savory, homey, sweet, hearty, comforting and yes, FILLING. I guess that’s why they call it ‘comfort food’ because once your done eating and your belly is full, all you really wanna do is take a big NAP (on a nice big hammock on the front porch – Yes Ma’am).
Mississippi
I had my first real taste of true Southern food when I visited Meridian, Missippippi with one of my best friends and her family back in high school. We rode in the back of a station wagon from Upstate NY to Mississippi in the sweltering heat for about 20 hours, and when we arrived I thought I had reached the equator – or HELL for that matter. I wasn’t there for even 2 hours before I got attacked by a swarm of tiny red ants when we visited her Grandfather’s farm house that first day, and almost passed out on the beach after laying out for 5 minutes it was so hot down there. But after a big glass of ice cold homemade sweet tea, some Biscuits and Gravy, a crunchy delicious piece of her Grandmother’s Fried Chicken and a plate of Fried Okra – all the hellfire deceased instantly. (Well at least for the moment!)
University of South Carolina
My second experience tasting Southern food was in Columbia, South Carolina when I went to USC for a few semesters and ended up transferring there because I was so charmed by this unique Southern town. I’ll never forget the game day tailgating parties full of glorious southern banquets (and Bourbon!) that took up the entire parking lot across from the football stadium and lasted all day until we passed out from the heat, or the food (or most likely the Jack and Coke’s we had in our water bottles that we snuck into the game with!)
South Carolina Memories
There was also the local street vendor in Five Points (where all the bars and restaurants are on campus) who walked around selling spicy boiled peanuts to all the crazy drunk kids going in and out of all the bars staggering home to their dorm rooms. If you take a drive down to South Carolina, you can’t miss the huge giant peach water tower in Gaffney on the way down (or the massive retail outlet there!). Peaches are lovely. Peaches are everywhere down South. Peach pie, peach fritters, peach cobbler, peach tarts, peach salads, peach jam….ok, now I’m getting hungry.
Charleston SC
We took roadtrips to Charleston, SC and experienced the low-country cuisine like Shrimp and Gravy, Red Beans and Rice or Frogmore Stew (a South Carolina specialty made with shrimp, corn, new potatoes and sausage). The downtown Sunday market is filled with fresh fruits and vegetables, handmade baskets, art, crafts and great southern and low-country food. If you’ve never been to this town before, you MUST make a trip – the architecture, the Sunday markets, the seafood, cobbled streets, southern hospitality and warm breezes off the ocean will charm the pants right off of you.
Destin, FL
Our Spring Breaks had to be semi-close by because none of us could afford to fly anywhere, so we hopped in our e-roller scooters and took roadtrips to nearby towns like Savannah, GA or to the beach in the Florida panhandle (otherwise known as the Redneck Riveria – Destin, Panama City Beach, Pensacola) and ate spicy boiled Crawfish – “sucking heads and pinching tails”, while slugging down a good ice cold Budweiser or two.
Atlanta
Then, I moved to Atlanta after I graduated from college (swayed by a great friend of mine that I met at the University of SC) and unexpectedly stayed there for 12 years – and that’s where I really learned how to cook and love Southern food. There was something about the flowery, green smell in the air down in Georgia, and the charming friendliness of the people – a realness and down-to-earth manner that made me feel like I belonged in this strange Southern universe (even if I was just a damn Yankee that moved down South to get away from Mom and Dad after college).
Georgia Southern Food
Fried Chicken and Waffles, BBQ, more peaches (every street in Atlanta is named “Peachtree”), trips to the Dillard House in the Georgia mountains, day trips and weekends at the lake – I couldn’t get enough of this place. We grilled out almost every weekend on the deck or at the lake with our friends (and made awesome steaks and burgers with Dale’s Seasoning which are Ah-mazing).
Southern BBQ
My ex was from Alabama and Texas, so you can only imagine the Southern food and hospitality that I was exposed to. We ate the best BBQ south of the Mason-Dixon line in Selma, Alabama at a little truck stop called Lannie’s Barbeque, that served hot fresh bbq pork sandwiches on toasted buns with homemade cole slaw, southern green beans and a side of cornbread with extra sauce for mopping. There was never a trip to Selma without a stop here. Or a mandatory trip to Dreamland BBQ for a whopping plate of messy delicious ribs in Tuscaloosa for Alabama ‘Game Day‘. Roll Tide! (I was always still a diehard Gamecock fan though, even if Alabama kicked our ass).
Alabama Fried Catfish & Grilled Corn
His Mom was an amazing cook too, and every holiday we would go to their “camphouse” in the woods. The men would go deer and bird hunting for the day, and the women would stay home and prep for the big mid-day feast: slow-cooked collard greens with smoked ham, deep-fried turkey, slow-roasted pork butt, fried okra, skillet baked cornbread with jalapenos and cheddar, pecan pie, homemade flaky buttery biscuits, sweet tea, and the list goes on. On Friday nights we always went to “Mac’s Fish Camp” on the Alabama River (which tragically burned down in 2007 and is no longer around). We ate the best cornmeal-crusted fried catfish that would blow your mind – whole, right off the bones, served with fresh corn on the cob, cole slaw and hushpuppies. Even on the sweltering dog-days of Summer like they have down South, there’s something about the savory, buttery, comfort food down there that makes you feel right at home.
A Southern Feast
True Southern food and hospitality is all about eating and sharing big homemade meals with large groups of friends and family. My cooking class was almost 5 hours long and we made so much food you could feed a small Confederate Army. Thus, this post only has half of the food we made for our Southern feast that day so I’m making this Part 1. The recipes below include: Classic Deviled Eggs, Country Smoked Ham with Red-Eye Gravy, Southern Collard Greens, Cornbread, Coca-Cola Cake and of course, some homemade Southern Sweet Tea to wash it all down with. Stay tuned for Part 2 later this week for some more down-home, get-in-my-belly, authentic Southern Comfort food. Don’t worry, you’ll have plenty of time to take a nice, long nap on the hammock between now and then…
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Deviled Eggs
Deviled Eggs
6 hard-cooked eggs (1 week old eggs are easier to peel than super fresh eggs)
1 to 1 1/2 tablespoons mayonnaise, or to moisten
1 teaspoon prepared mustard
1/2 teaspoon to taste
1/2 teaspoon salt
2 tablespoons sweet pickle relish, or to taste
Paprika, for garnish
1-2 tbsp chopped Parsley leaves
Equipment: ice water bath
Put eggs in a saucepan that will hold them in one layer. Cover with cold water by 1 inch. Heat just to a boil, turn off the heat and cover the pan. Allow the eggs to “cook” in the hot water for 15 to 17 minutes and then immediately transfer to the ice water bath to cool and stop the cooking.
When well-chilled (you may have to replace the ice water bath with cold water or more ice to keep them cold and fully chill), roll them gently on the countertop and crack the shell all over.
Peel under cold running water and reserve.
Cut the hard-cooked eggs in half length-wise and shave a bit from the bottom of each half so it will lay flat on a serving dish.
Remove and mash the yolks; combine with mayonnaise, mustard, salt and relish.
Refill the centers of the egg whites with the mixture (use a pastry bag fitted with a star tip, ideally). Garnish with paprika and chopped parsley, refrigerate until ready to serve.
Makes 12 deviled eggs.
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Country Ham Steak with Red-Eye Gravy
Country Ham with Redeye Gravy
1 bone-in fully cooked ham steak, about 2 pounds (salt-cured country ham or a center-cut slice of ham)
Butter, vegetable oil, lard or shortening, as needed
3/4 cup strong black coffee
Worcestershire sauce
Heat a heavy skillet over medium heat. Melt sufficient butter or other fat to film the bottom of the skillet. Add the cooked ham, and cook to warm through and brown the meat. Reserve the ham.
Over high heat, add the coffee to deglaze the pan; scrape the bottom of the pan with a wooden spoon to loosen any brown bits.
Bring to a boil and cook about 1 minute. Season to taste with freshly ground pepper and Worcestershire sauce.
To serve pour the gravy over the ham to serve with the ham or serve gravy in a separate pitcher.
Serves 6.
Country Ham in Roasting PanHam Steak ready to serveRed-eye GravyTime to pass the Red-eye Gravy
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Southern-Style Braised Collard Greens
Southern-style Braised Collard Greens
2 pounds of collard greens (can substitute kale, turnip greens, or mustard greens)
1 ham hock (or 6 slices of cooked bacon)
1 medium onion, sliced or chopped
1 teaspoon crushed red pepper
2 to 3 teaspoons kosher salt
Sherry or cider vinegar, optional (for serving)
Tabasco/Louisiana Hot pepper sauce or pickled pepper juice, optional (for serving)
Clean and wash greens well; remove tough stems and ribs. Cut the greens up into large ribbons or chunks and place in a deep pot; add onion. Wash off the ham hock and add to the pot. Add red pepper and salt. Add enough water to cover greens, bring to a boil and reduce to a simmer. Cook the greens until tender, about 1 hour (up to 2 or 3 hours is fine as long as they don’t get mushy). Add more water as needed, taste and adjust seasonings to your liking. Serve with corn bread, and pass the vinegar and hot sauce.
Serves 4 to 6.
Slow cooking Collard Greens
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Classic Southern Cornbread
Classic Southern Cornbread
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease pan
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved (don’t over mix!). Allow the mixture to site at room temperature for 20 minutes.
Corn Bread Batter
Preheat the oven to 350 degrees F and preheat a 10-inch cast iron skillet.
Melt butter in the hot cast iron pan
When ready to bake, coat the bottom and sides of the hot skillet with butter (and be careful – pan is very hot!)
Pour batter in the pan
Pour the batter into the prepared pan,
Cornbread ready for baking
and smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean. Cool and cut into large squares or wedges. Serve warm or at room temperature with extra butter if desired.
We used to make it with green chilies or jalapenos and cheddar cheese – if you want to try this version, chop the chilies (about 1/2 cup) and some shredded cheddar (about 1 cup) and add it to the batter before pouring into the cast-iron skillet. Delicious!
Makes 1 (10-inch) skillet of cornbread, approx. 8 to 10 slices or squares.
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Coca-Cola Cake
Coca Cola Cake
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups granulated sugar
1 cup butter
3 tablespoons unsweetened cocoa powder
1 cup Coca-Cola
1 1/2 cups mini marshmallows
2 teaspoons vanilla extract
1/2 cup buttermilk
2 eggs, beaten
2 teaspoons baking soda
1 cup chopped pecans, optional
Preheat oven to 350 degrees F; grease and flour a 13×9 inch baking pan.
Combine the flour, baking powder, salt and sugar in a large mixing bowl.
Combine 1 cup butter, 3 tablespoons cocoa powder, and 1 cup of Coca-Cola in a saucepan; bring to a boil. Remove from heat and add marshmallows and vanilla, stirring until marshmallows are melted.
Pour mixture over dry ingredients and blend in well. Add the buttermilk, beaten eggs, baking soda and pecans, if using. Beat well.
Spread batter in the pan and bake for 30 to 35 minutes, until the cake bounces back when lightly touched near the center. Cool completely.
Icing:
1/2 cup butter, softened
3 tablespoons unsweetened cocoa powder
1 pound confectioners’ sugar
6 to 7 tablespoons Coca-Cola
1 cup chopped pecans, optional
In a standing mixer fitted with a paddle attachment (or in a large mixing bowl with a hand blender), blend the softened butter with cocoa powder, confectioners’ sugar, and Coca-Cola. Beat ingredients until smooth and creamy; spread on cooled cake with a spatula. If desired, sprinkle finely chopped pecans over the top. Serve warm.
Makes 1 (13×9) cake.
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Sweet Tea
Sweet Tea
1 ounce loose black tea
1 quart hot water
1 quart room temperature water
Lemon wedges, for garnish
Infuse hot tea into hot water for 4 to 5 minutes, strain the tea into room temperature water. (we used to bring water to a boil in a large saucepan and then turn it off and infuse large tea bags in the hot water and add additional room temp water). Sweeten with simple syrup if desired and garnish with lemon wedges. Mint leaves are a nice twist too.
Simple Syrup:
3 cups sugar
3 cups cold water
For simple syrup, combine equal parts sugar and water in a small non-reactive pot. Bring to a boil, and cook until sugar is dissolved. Cool completely (before putting ice in it or the tea will turn cloudy and taste bitter).
Can be kept in the refrigerator for a month or more in a tightly sealed container.
I recently picked up a cookbook at a conference called Recipes Worth Sharing by Favorite Recipes Press. It’s a collection of the most prized, tried-and-true tested home cook recipes from some of the most popular regional community cookbooks and charitable organizations in America. I remember my Mom and Grandmother would occasionally cook from these spiral-bound community cookbooks and they usually made some type of yummy salad or casserole dish for a Sunday family brunch or neighborhood potluck supper. Usually these cookbooks go unappreciated or overlooked, but this one deserves to be noticed.
The reason I picked up this book was mainly because of the recipes themselves, not the beautiful photos which normally are what grab my attention when I pick up or buy a cookbook. The recipes are a collection of delicious comfort food, down-home favorites and are not particularly complicated to make but delicious all the same. A lot of these recipes remind of the Southern cooking I experienced and learned to make when I lived in Atlanta and made trips to Savannah, Charleston and New Orleans – lots of seafood, fresh veggies and salads, grilled and roasted meats, pasta dishes, homemade breads, pies and desserts, and of course the delicious creamycasseroles made out of basically EVERYTHING under the sun. The foods and recipes in this book are the ones that your Grandmother and Mother probably made too, and passed along to their friends at church, bridge club or the local junior league. Fussy and stuffy recipes they are not, but simple, delicious and comforting – they are indeed.
The recipes in the book are organized in typical categories: Appetizers and Beverages, Breads and Brunch, Soups, Salads and Sandwiches, Entrees, Fish and Seafood, Vegetables and Sides, Cakes, Pies and Cookies, Desserts, and Kid’s Recipes. I’ve gone through the book and picked out a sampling of my favorite recipes below (a few from each category) to share with you. I hope you enjoy them and maybe even try a few for your next potluck party or family picnic. If you want to check out the cookbook for yourself – you can preview and purchase the cookbook online. Enjoy!
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Beach Bites
8 ounces cream cheese, softened
2 tablespoons milk
1/2 teaspoon horseradish
1 tablespoon melted butter
1 tablespoon white wine
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cooked crab meat, drained
2 scallions, chopped
1 cup cooked shrimp, cut into small pieces
40 frozen phyllo cups, thawed
Grated parmesan cheese
Sliced almonds
Blend the cream cheese, milk, horseradish, butter, wine, salt and pepper in a mixing bowl. Fold in the crab meat, scallions and shrimp. Fill the phyllo cups with the seafood mixture. Place on a baking sheet. Sprinkle with the cheese and almonds. Bake at 400 degrees for 10 to 12 minutes or until heated through.
Makes 40.
Recipe from Toast of the Coast, The Junior League of Jacksonville, Florida
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Savannah Sin
2 cups shredded Cheddar cheese
8 ounces cream cheese, softened
1 1/2 cups sour cream
1/2 cup chopped cooked ham
1/3 cup chopped green onions
1/3 cup chopped green chilies
1/8 teaspoon Worcestershire sauce
1 (1-pound) round loaf French or Sourdough bread
Combine the cheddar cheese, cream cheese, sour cream, ham, green onions, green chilies and Worcestershire sauce in a bowl and mix well. Cut a thin slice from the top of the bread loaf; reserve. Remove the center carefully, leaving a shell. Cut the bread from the center into 1-inch cubes. Fill the bread shell with the dip; top with the reserved top. Wrap in foil. Bake at 350 degrees for 1 hour. Serve with the bread cubes, crackers or chips.
Serves 20.
Recipe from Downtown Savannah Style, The Junior League of Savannah, Georgia.
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Pirate’s Milk Punch
1 cup sugar
1 cup bourbon (not sour mash)
1 cup French brandy (Cognac)
1 cup vodka
2 ounces pure vanilla extract
1 teaspoon freshly grated nutmeg
Whole milk
Combine the sugar, bourbon, brandy and vodka in a gallon container with a lid. An empty gallon milk jug will work. Secure the lid and shake vigorously until the sugar is dissolved. Add the vanilla and nutmeg; shake well. Add the milk, 2 cups at a time, until the jug is full; shaking well after each addition. Chill for 8 to 24 hours before serving. Serve very cold or over ice in old-fashioned glasses. Sprinkle freshly grated nutmeg over the top before serving.
Makes 1 gallon (16 servings).
Recipe from The Life of the Party, The Junior League of Tampa, Florida.
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Eggs “Bama”-dict
Eggs:
6 English muffins, split into halves
Butter to taste
12 slices Canadian bacon
15 eggs
1 cup (4 ounces) shredded sharp Cheddar cheese
Salt and pepper to taste
Hollandaise sauce:
4 egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
Dash of Tabasco sauce
1/2 cup (1 stick) butter
To prepare the eggs, toast the English muffin halves and spread with butter. Brown the Canadian bacon in a skillet; drain. Whisk the eggs in a bowl until light and frothy. Add the cheese, salt and pepper and mix well. Arrange the muffin halves in the bottom of a baking dish, split side up. Top each muffin half with a slice of Canadian bacon. Pour the egg mixture evenly over the Canadian bacon. Bake at 350 degrees for 20 to 25 minutes or until eggs are set. Let stand for 5 minutes before serving. Slice into squares around the muffin halves.
To prepare the sauce, combine the egg yolks, lemon juice, salt and Tabasco sauce in a blender and process until smooth. Bring the butter to a simmer in a saucepan. Remove from the heat and immediately add to the egg yolk mixture in a find stream, processing constantly at high speed until combined.
To serve, top each serving with a spoonful of Hollandaise sauce. Note: The sauce can be kept warm in a baking dish placed in a pan of hot water.
Serves 12.
Recipe from Shall We Gather, Trinity Episcopal Church, Wetumpka, Alabama.
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White Spanish Gazpacho
3 cucumbers, peeled and cubed
1 small garlic clove
3 (14 ounce) cans chicken broth
3 cups sour cream
3 tablespoons white vinegar
2 teaspoons salt, or to taste
4 tomatoes, chopped
1/2 cup chopped fresh parsley
1/2 cup sliced green onions
3/4 cup sliced almonds, toasted and salted
Croutons
Puree the cucumbers and garlic in a blender. Pour into a bowl. Whisk in a small amount of chicken broth until smooth. Whisk in remaining chicken broth gradually. Whisk the cucumber mixture gradually inot the sour cream in a bowl. Stir in the vinegar and salt. Chill, covered, until cold. Ladle into 6 chilled soup bowls. Top each with equal portions of the tomatoes, parsley, green onions, almonds and croutons.
Serves 6.
Recipe from Recipes of Note, Greensboro Symphony Guild, Greensboro, NC
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Sweet Tart Salad
Poppy Seed Dressing:
1/2 cup sugar
1/2 cup vegetable oil
1/4 cup apple cider vinegar
1 tablespoon poppy seeds
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
Salad:
10 ounces salad greens or 16 cups torn lettuce
4 cups chopped Granny Smith apples
2 cups garlic bagel chips, crushed
4 ounces blue cheese, crumbled
1/4 cup chopped pecans
1 tablespoon pepper
For the dressing, combine the sugar, oil, vinegar, poppy seeds, paprika and Worcestershire sauce in a jar with a tight-fitting lid and seal tightly. Shake to mix. Chill, covered, in the refrigerator until serving time. The flavor is enhanced if made in advance and chilled.
For the salad, mix the salad greens, apples, bagel chips, cheese, pecans, and pepper in a salad bowl. Add the dressing and toss to coat. Serve immediately.
Serves 8.
Recipe from Tables of Content, Junior League of Birmingham, Alabama.
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Toasted Brie Chicken Tea Sandwiches
2 pounds boneless skinless chicken breasts, cubed
2 cups chicken broth
1 cup mayonnaise
1 cup red grapes, sliced
3 ribs celery, finely chopped
2 teaspoons Italian herbs
2 teaspoons pepper
1 teaspoon onion powder
6 to 12 croissants
2 (8 ounce) wheels Brie cheese, rind removed and cheese sliced
Preheat oven to 375 degrees. Combine the chicken and broth in a roasting pan. Roast for 12 to 18 minutes or until cooked through. Do not allow the chicken to brown. Drain and discard the broth. Place the chicken in a large bowl and let stand until cool. Mix the mayonnaise, grapes, celery, Italian herbs, pepper and onion powder in a bowl. Stir in the chicken. Cut each croissant into halves crosswise and cut each half into halves horizontally. Toast the croissants. Place a slice of Brie on half of the croissant pieces. Top with the chicken mixture and the remaining croissant pieces.
Makes 12 to 14 sandwiches.
Recipe from Savor the Seasons, The Junior League of Tampa, Florida.
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Seurat Salad
1 (14 ounce) can artichoke hearts, drained and sliced
1 (14 ounce) can hearts of palm, drained and sliced
1/4 cup chopped green onions
1 tablespoons finely chopped fresh parsley
6 tablespoons salad oil
2 tablespoons fresh lemon juice
Juice of 2 garlic cloves
4 ounces bleu cheese, crumbled
Salt and pepper to taste
Romaine leaves
2 large tomatoes, cut into 12 slices
1/4 cup crumbled crisp-cooked bacon
Combine the artichokes, hearts of palm, green onions and parsley in a bowl and mix gently. Add a mixture of the salad oil, lemon juice and garlic juice and bleu cheese; toss to mix. Season with salt and pepper. Chill, covered, in the refrigerator until serving time. The salad may be prepared to this point one day in advance. Line 6 chilled salad plates with romaine. Arrange 2 tomato slices on each salad plate. Top with the artichoke mixture. Sprinkle with the bacon just before serving.
Serves 8.
Recipe from Art Fare, Toledo Museum of Art Aides, Toledo, Ohio.
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Father Art’s Pozole
1 tablespoon vegetable oil
1 (2-pound) pork shoulder, trimmed and cut into 1 1/2-inch cubes
1 large onion, minced
4 garlic cloves, minced
3 cups chicken broth
10 tomatillos, husked, cored and cut into quarters
1 bunch cilantro, stems removed
1 (15-ounce) can hominy, drained and rinsed
2 whole dried red chiles, stems removed
Salt and pepper to taste
Heat the oil in a large heavy skillet over high heat. Add the pork and saute until brown on all sides. Reduce the heat to medium and add the onion. Cook for 10 minutes or until the onion is tender, stirring occasionally. Add the garlic and cook for 1 minute. Combine the pork mixture with 3 cups of chicken broth in a large saucepan. Simmer for 1 1/2 hours or until the pork is very tender. Combine the remaining 2 cups chicken broth with the tomatillos and cilantro in a blender and process until pureed. Add the puree, hominy and red chiles to the pork mixture and simmer for 15 minutes. Remove and discard the chiles and season with salt and pepper. Ladle into bowls and serve with chopped onion, shredded lettuce, thinly sliced radishes, cheese, cilantro and lime wedges.
Note: Pozole can be prepared a day or two in advance and chilled, covered, until needed. Reheat over low heat to serve.
Recipe from The Bells are Ringing: A Call to Table, Mission San Juan Capistrano Women’s Guild, San Juan Capistrano, California.
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Oven-Fried Chicken
6 whole chicken breasts, split and skinned
3 1/2 cups ice water
1 cup nonfat plain yogurt
1 cup Italian-seasoned breadcrumbs
1 cup flour
1 tablespoon Old Bay seasoning
1/4 teaspoon garlic powder
1/2 teaspoon Creole or Cajun seasoning
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1/8 teaspoon freshly ground black pepper
Cayenne to taste
Spray a baking sheet 3 times with a nonstick cooking spray. Rinse the chicken. Place the chicken in the ice water in a bowl. Spoon the yogurt into a medium bowl. Combine the bread crumbs, flour, Old Bay seasoning, garlic powder, Creole seasoning, thyme, basil, oregano, black pepper and cayenne in a sealable plastic bag, shaking to mix. Remove 2 pieces of chicken from the water; coat with yogurt. Place the chicken in the plastic bag with seasonings, shaking to coat. Arrange on the prepared baking sheet. Repeat the process with the remaining chicken. Spray the chicken lightly with nonstick cooking spray. Place the baking sheet on the bottom oven rack. Bake at 400 degrees for 1 hour, turning every 20 minutes to assure even browning.
Recipe from A Taste of the Good Life: From the Heart of Tennessee, St. Thomas Hospital, Nashville, Tennessee.
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Crabmeat Mornay
1 stick butter
1 small bunch green onions, chopped
1/2 cup finely chopped parsley
2 tablespoons flour
1 pint heavy cream
1/2 pound grated Swiss cheese
1 tablespoon sherry wine
Red pepper to taste
Salt to taste
1 pound white crabmeat
Melt butter in heavy pot and saute onions and parsley. Blend in flour, cream and cheese, until cheese is melted. Add other ingredients and gently fold in crab meat. This may be served in a chafing dish with Melba toast or in puff pastry shells.
Recipe from River Roads Recipes: The Textbook of Louisiana Cuisine, Junior League of Baton Rouge, Louisiana.
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Baked Heirloom Beets with Balsamic Vinegar
1 pound of beets various colors, leaves and stems trimmed (golf ball size)
10 garlic cloves, pressed
1/4 cup fresh marjoram or oregano
Salt and pepper to taste
1/4 cup balsamic vinegar
1/3 cup olive oil
Preheat the oven to 400 degrees. Arrange the beets, garlic, and marjoram on a sheet of foil large enough to enclose. Season generously with salt and pepper and bring the sides of the foil up. Pour a mixture of the vinegar and olive oil over the beet mixture and seal the foil.
Bake for 1 hour or until the beets are tender. Let stand until cool enough to handle. Peel and slice or chop the beets, reserving the juices. Serve the beets with the reserved juices over watercress or mixed salad greens or as a side to grilled meats. Serve at room temperature if desired.
Serves 4.
Recipe from California Mosaic, The Junior League of Pasadena, California.
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Church Street Squash
2 pounds yellow or zucchini squash (or medley of both)
1 medium onion, chopped
4 tablespoons butter, divided
3/4 cup sharp Cheddar cheese, grated
1 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1 egg, whisked
1/2 cup Pepperidge Farm stuffing mix, plain
1 tablespoon paprika
Cook squash until tender. Mash with fork after draining. Let stand until cool. Saute onion in 2 tablespoons butter until yellow, not brown. Mix squash, onion, cheese, sour cream, salt, pepper and egg. Gently pour into greased casserole. Sprinkle stuffing mix on top and dot with 2 tablespoons butter. Sprinkle paprika on top. Cook, uncovered 30 minutes at 350 degrees or until bubbly. It does freeze well after cooking and covered.
Serves 6.
Recipe from Charleston Receipts Repeats, Junior League of Charleston, South Carolina.
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Fresh Peach Crisp
1 cup flour
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup margarine or butter
4 cups fresh peaches, sliced
1 tablespoon lemon juice
2 tablespoons water
Combine flour, sugar, brown sugar, salt and cinnamon; cut in margarine or butter with 2 knives or pastry blender until mixture resembles coarse cornmeal. Combine peaches, lemon juice and water; spoon into a greased 9x9x1 3/4 inch baking dish. Sprinkle flour mixture over peaches. Bake, covered, at 350 degrees for 15 minutes. Remove cover and bake 35 to 45 minutes longer.
Serves 6.
Recipe from Savannah Style, Junior League of Savannah, Georgia.
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Lochness Bars
1/2 cup margarine
1 (6 ounce) package chocolate chips
1 cup peanut butter
1 (10 1/2 ounce) package mini marshmallows
4 1/2 cups crispy rice cereal
1 cup peanuts, optional
Combine margarine, chocolate chips, and peanut butter in a saucepan. Cook over low heat until melted, stirring until smooth. Add marshmallows and stir until melted. Blend in cereal and peanuts. Spread in 13x9x2 inch baking pan. Chill until firm. Prepare frosting by melting chocolate chips and butterscotch chips together, blending until smooth. Spread on chilled bars. Cut into 2×1-inch bars.
Makes 60 bars.
Recipe from Children’s Party Book, The Junior League of Hampton Roads, Virginia
Veal Saltimbocca is one of my favorite dishes, and makes a simple, elegant meal for any dinner occasion. This traditional Roman dish uses thinly pounded veal scallopine cutlets which are sautéed in butter and oil, then topped with crispy prosciutto and sage with a buttery white wine sauce.
This Romanesque Italian dish is usually served with a side of mashed potatoes or Piselli alla Romana – savory buttered peas sautéed with onion and pancetta (recipe follows). Make it a complete meal by serving with an Arugula salad, topped with shavings of Parmigiano-Reggiano and a dressing of EVOO and lemon juice and some fresh cracked black pepper. Enjoy with a glass of dry white wine and crusty Italian bread.
Veal Saltimbocca with Buttery Wine Sauce (Saltimbocca alla Romana)
1 lb veal scaloppine, ¼ inch thick
Salt and freshly ground pepper
12 to 14 sage leaves
¼ lb thinly sliced prosciutto, slices halved
4 tbsp unsalted butter
2 tbsp olive oil
½ cup dry white wine
Sage leaves, for garnish
Place veal cutlets between 2 pieces of plastic wrap and with a meat pounder or heavy sauce pan, pound veal to 1/4 inch thick. Cut scaloppine in half crosswise and season on both sides with the salt and pepper.
Place 1 sage leaf on top of each scaloppine and cover each with a half piece of the prosciutto.
In a large skillet, combine 2 tbsp of the butter and the oil and heat over high heat. When the mixture starts to brown, add the scaloppine, prosciutto side down first for 1 minute. Reduce the heat to medium and flip over scaloppine, sauté turning as needed, until the scallopine are evenly browned and cooked through about 3 to 4 minutes. Transfer the scallopine to a warm platter and tent with foil to keep warm.
To make the sauce, add the wine to the skillet and with a wooden spoon scrape the pan bottom to deglaze it. Increase the heat to high and allow the sauce to reduce until golden and syrupy, 2 to 3 minutes. Remove from the heat and whisk in the remaining butter. Season with the salt and pepper, and pour over the veal. Garnish with the remaining sage and serve warm.
Serves 6.
Roman Sauteed Peas
Roman Sauteed Peas with Pancetta (Piselli alla Romana)
1/2 cup butter
1 medium onion, chopped fine
4 cups peas, fresh and shelled (or 1 package frozen peas*)
1-1/2 tsp. salt
1 tsp. freshly ground black pepper
4 tbsp. chicken stock or water
6 thick slices pancetta, chopped fine (can also use bacon or prosciutto)
1/4 tsp. sugar
Place butter and onion is a saucepan and saute over medium-low heat until the onion is soft and translucent. Add peas, salt, pepper, stock and pancetta; cook until peas are tender and pancetta and onions are cooked through. Add sugar, mix well and serve hot with Veal Saltimbocca.
*If frozen peas are used, follow cooking directions on the package after cooking the onion.
Serves 4-6.
Recipes from Techniques of Italian Cooking, Institute of Culinary Education.
Today is one of those dreary Fall days where it’s cold and rainy and I’m in need of a little pick me up from some classic comfort food. One that involves BACON. And CHEESE. And PASTA. And all those yummy yums that aren’t that good for you. I was looking through some of my family recipes and this one came up that looked perfect for the mood I’m in today. It’s a sinfully good baked Pierogi casserole that my family used to make around the holidays – I remember sitting around the table with my family devouring this tasty dish with absolutely no shame. It’s not fancy. It’s easy to make. Has layers of flavor from the crispy bacon, earthy mushrooms, creamy sauce and tangy sauerkraut. And it’s so darn GOOD.
Traditional Pierogies are like Polish or Ukrainian Ravioli, made with fresh made dough that is filled with potatoes and cheese, meat or sauerkraut, and usually boiled or sauteed in butter with golden brown fried onions. This recipe takes the main ingredients of Pierogi (butter, mushrooms, sauerkraut, bacon, pasta and cheese) and blends them together into a bubbling baked one-pot dish you’re gonna die for. It’s the ultimate comfort food perfect for a chilly dreary day that will keep you coming back for more…trust me.
1 lb. spiral pasta or Girelle (little spiral tops)
6-8 strips bacon, fried and crumbled
1 large sweet onion (Vidalia), chopped
1 stick (8 ounces) butter, divided
4 oz. fresh mushrooms, chopped
1-14 ounce package sauerkraut, rinsed well
2 cans Cream of Mushroom soup
1 cup 2% milk
1 cup shredded Cheddar cheese
Fresh ground pepper, to taste
Instructions
Preheat oven to 375 degrees.
Boil pasta 7-9 minutes and drain, set aside.
In a large saute pan, fry bacon over medium heat about 6-8 minutes until crispy, drain and crumble, set aside.
Sauté onions in same saute pan with 1/2 stick of butter for another 7-8 minutes until soft and translucent. Remove from pan and set aside.
Add the other 1/2 stick of butter and and sauté mushrooms about 8 minutes until tender.
Stir all ingredients together in large mixing bowl, adding soup and 2% milk, sauerkraut, sautéed onions and mushrooms, shredded cheese, and fresh ground pepper to taste.
Pour mixture over cooked pasta into a greased rectangle casserole dish, mix thoroughly and cover with foil.
Bake at 375 degrees for 45 mins.
Remove foil and turn up oven to 500 degrees, bake for another 5-10 minutes until top gets golden brown.
Thanksgiving is rapidly approaching, one of my favorite holidays of the year. Celebrating thanks with friends and family around the table with a feast of delicious food – it doesn’t get any better. There’s so much for me to be thankful for – my health, my job, my friends, family and the roof over my head, the amazing places I have traveled to and the amazing people and things I have experienced along the way, and the mere fact that every day is a new adventure, with hopefully many more to come.
Throughout the years I have collected my favorite recipes from my family, friends and cookbooks, as well as created a few of my own. I want to share these with you to enjoy just as I have, wishing all my readers a delicious holiday filled with thanks this year..Enjoy and have a Happy Thanksgiving!
Pumpkin Soup with Blue Cheese Toasts
1/4 cup butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 tbsp minced shallots
3 1/2 cups canned pumpkin puree
2 cups chicken broth
1 1/2 cups water
4 sprigs fresh thyme, chopped
1/2 cup heavy cream
sea salt and freshly ground pepper
1 small baguette, sliced into 1/4 inch rounds
blue cheese crumbles
In a large saucepan, melt butter. Add onions, celery, carrots and shallots. Saute over moderate heat until onions become transparent. Add canned pumpkin, broth and water. Cook until vegetables are tender. Remove from heat and puree the mixture in a blender or processor. Return the mixture to saucepan, add chopped thyme and cream. Season with salt and pepper to taste. Reheat over low heat until hot, do not boil. Place baguette slices on baking sheet and broil until golden brown and crisp. Remove from oven and sprinkle the toasts generously with blue cheese crumbles. Serve soup with toasts floating on top as garnish.
Serves 4-6.
Recipe from Whole Foods Market
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Orange-Romaine Salad with Walnuts and Bacon
1 (10 oz.) package of chopped romaine lettuce
6 green onions, sliced
2 oranges, peeled and sectioned
1/4 c. walnut pieces or pine nuts (lightly toasted)
4 bacon slices, cooked and crumbled
Orange Vinaigrette
1/3 cup of red wine vinaigrette
1/3 cup of fresh orange juice (from 1 orange)
2 tsp sugar or sweetener
Preheat oven to 350 degrees. Spread nuts in an even layer onto a baking sheet and roast for approx. 15 mins until golden brown. Set aside.
Preheat a saute pan and cook bacon until crispy, crumble and set aside.
Slice green onions, and peel and section oranges.
To make orange vinaigrette, whisk together red wine vinaigrette, fresh orange juice and sugar.
Toss together all ingredients, top with crumbled bacon and toasted nuts.
Serves 8.
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Butternut Squash Puree with Toasted Hazelnuts
3 butternut squash, halved and seeded
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
6 small shallots, halved
4 tablespoons orange blossom honey
6 sprigs fresh thyme
pinch of ground cinnamon
6 tablespoons unsalted butter
1/2 cup toasted chopped hazelnuts
Heat oven to 400° F. Place the squash skin down onto a rimmed baking sheet lined with foil. Season with the salt and pepper and top with the shallots, honey, thyme, pinch of cinnamon and butter.
Cover the squash with foil. Roast until softened, 45 to 60 minutes. Uncover and set aside until cool enough to handle. Working in batches, scoop some of the softened squash and shallots from the peels into a mixing bowl.
Meanwhile, toast chopped hazelnuts in a saute pan over medium heat for approximately 5 minutes until nuts are fragrant and golden brown.
Puree the squash mixture with a blender until smooth. Transfer to a serving bowl. Repeat with the remaining squash and shallots.
Top with toasted hazelnuts, additional sprigs of thyme, an extra drizzle of honey and serve warm.
Serves 6-8.
Recipe adapted from Real Simple.
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Broccoli Casserole
2 eggs, beaten
1 can cream of mushroom soup
1 medium onion, chopped
1 cup of cheddar cheese, shredded
1/2 cup whole milk
2 tbsp butter, melted
3 cups of broccoli, chopped (frozen or fresh)
1/4 cup dry bread crumbs
2 tbsp butter
Preheat oven to 400 degrees.
In a large bowl, combine first 7 ingredients, fold in the broccoli. Transfer to a greased 1 1/2 quart baking dish.
In a medium saute pan, melt 2 tbsp butter and add bread crumbs, stir. Toast breadcrumbs until lightly golden, about 5 minutes.
Sprinkle breadcrumbs over the broccoli mixture and bake for 30-35 minutes until bubbly and heated through.
Serves 8.
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Buttery Roasted Garlic Mashed Potatoes
1 head garlic
drizzle of olive oil
3 lbs. baking potatoes (Russet or Yukon Gold)
Kosher salt and pepper
1/2 cup unsalted butter
1/2 cup whole milk
3 tbsp minced chives
Preheat oven to 400 degrees. Slice the head of garlic in half and drizzle with olive oil. Wrap garlic in foil and place in a small baking dish, bake for 30-45 minutes until the garlic cloves are soft. Set aside.
Peel the potatoes and cut into chunks and bring to boil in a large covered saucepan with salted water. Reduce the heat to medium low and simmer about 20 minutes, until potatoes are tender and pierce easily with a knife. Drain the potatoes well and return to the pan, over medium-low heat to remove any excess moisture.
In a large mixing bowl, place potatoes, butter, squeezed roasted garlic bulbs and half of the milk. Whip with a hand blender on high speed, slowly adding in the rest of the milk until potatoes have a creamy consistency.
Mix in the chives, salt and pepper to taste. Serve hot with additional butter if desired.
Serves 6.
Recipe from Williams-Sonoma, Comfort Food
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Creamed Corn with Garlic and Bacon
4 slices of bacon, cooked and chopped
2 cups of sweet corn (white and yellow mix)
1 tbsp bacon fat or olive oil
2 tsp garlic, chopped
2 tbsp sweet onion, chopped
1/4 cup heavy cream
kosher salt
fresh ground pepper
sweet paprika, for garnish
2 tbsp chives, chopped fine for garnish (can also substitute fresh mint)
Cook bacon in a pre-heated saute pan over medium-high heat, drain on paper towels and set aside.
Remove all but 2 tbsp of bacon fat in the pan, add the garlic and onions and saute until soft and golden.
Puree 1 cup of corn in a blender, and add with the additional corn kernels into the pan with the onions and garlic, saute for 3-4 minutes.
Chop the bacon into a medium dice and add to the corn, garlic and onions mixture.
Finish the mixture in the pan with heavy cream, salt and pepper to taste, stirring through.
Garnish with paprika and chopped chives or mint.
Serves 4-6.
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Roasted Turkey and Gram’s Sausage Sage Stuffing
Stuffing:
1 c. butter (2 sticks)
¾ c. finely minced onion
12 c. coarse bread, torn into cubes, crusts removed
1 ½ c. chopped celery (stalks and leaves)
1 tbsp. salt
1 tsp. pepper
1 tbsp. poultry seasoning (to taste)
1/2 tbsp. dried sage or 1 tbsp fresh sage, chopped fine
1 can chicken broth
¼ c. hot water
1 lb. pork sausage, browned and crumbled
Turkey:
12 lb turkey
butter, softened
salt
sage, dried
thyme, dried
basil, dried
fresh ground pepper (black and white)
cayenne pepper
Gravy:
1/3 cup of flour
1-2 tbsp of butter
1-2 cups of chicken stock
1 cup white wine or brandy,
1 tbsp of cider vinegar
salt and pepper to taste
To prep the stuffing:In a large roasting pan, break up bread into coarse cubes (about 2-3 loaves). Heat a large heavy skillet over medium high heat and brown pork sausage until cooked thoroughly. Remove the sausage and pour over the large roasting pan full of bread crumbs.
Next melt 2 sticks of butter in the same skillet that the sausage was browned in and cook onions and celery until soft and lightly browned, stirring often. Add salt and pepper and stir again, remove from heat and pour on top of bread crumb and sausage in the roasting pan.
Add the chicken broth, poultry seasoning, sage, additional salt and pepper to taste and stir thoroughly throughout crumbs and stuffing mixture. Add ¼ c. hot water to stuffing until moist (not wet but not too dry of a texture). Cover roasting pan and let sit in the refrigerator over night.
To roast the turkey and stuffing:The next day, preheat oven to 400 degrees. Prep the turkey by rubbing it all over with butter. Wrap ends of legs and wings with aluminum foil to prevent burning while cooking. Sprinkle salt, sage, thyme, basil, and pepper (black, white and cayenne) onto turkey and inside the cavity, and rub in well.
Loosely stuff the turkey with stuffing just before roasting and add any leftover stuffing to a roasting pan. Cook the turkey breast for 45 minutes breast side down, basting occasionally with poultry juices. Place leftover stuffing in a roasting pan, cover with foil and cook for about 45 minutes to 1 hour, basting with turkey juices to keep it moist. Rotate turkey on its side and cook another 15 minutes, flipping sides and cooking on the other side for another 15 minutes. Flip the bird over breast up and keep basting and roasting the turkey about another 45 minutes until temperature reads 165 degrees in the breast and 170-175 in the deepest part of the thigh and juices run clear between the leg and the thigh. Remove stuffing from the roasting pan and turkey and place in a separate serving bowl. Allow turkey to rest 20-25 minutes on a carving board before serving.
To make a homemade gravy: Scrape up all the crunchy brown bits and pan drippings (skim off the top layer of fat first), then add 1/3 cup of flour and 1-2 tbsp of butter, stirring for a few minutes to make a roux, then slowly add in the liquid (1-2 cups of chicken stock, some brandy or 1 cup white wine, 1 tbsp of cider vinegar and a little salt and pepper to taste). Whisk it into a creamy goodness right in the roasting pan on the stove over medium heat for about 7-8 minutes until it thickens, and serve hot on the side with the turkey and stuffing. My Mom used to add in a little bit of Gravy Master seasoning to darken the gravy and give it some extra flavor – experiment with the gravy’s thickness and seasoning until you get it to the flavor and consistency you desire.
Makes 3 quarts of stuffing for a 12 lb turkey
Note: Gram’s Stuffing recipe adapted from Betty Crocker’s New Picture Cookbook, 1962
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Brown Sugar Buttermilk Pie
For the crust:
1 1/4 cups all purpose flour
1 tsp sugar
1/4 tsp fine salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3-5 tbsp ice water
For the filling:
3 tbsp all purpose flour
3 large eggs, plus 2 large egg yolks, lightly beaten
1 cup packed dark brown sugar
1 1/2 cups buttermilk, room temperature
zest of one lemon
1 tsp vanilla extract
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
6 tbsp (3/4 stick) unsalted butter
Make the crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tbsp ice water. Pulse until dough is crumbly but holds together when squeezed (you can add additional ice water if necessary, up to 2 tbsp, 1 at a time); do not overmix. Form dough into a disk, wrap tightly in plastic and refrigerate until firm, 1 hour.
Preheat oven to 375 degrees. On a floured surface, roll out the dough to a 12 inch round. Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden brown about 15 minutes; remove parchment and weights.
Make the filling:In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, lemon zest, vanilla, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture. Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.
Serves 8.
Recipe adapted from Martha Stewart Everyday Food, November 2011
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Spiced Mulled Wine
1 bottle medium to full bodied red wine (Merlot or Cabernet)
1 tsp almond extract
2 cinnamon sticks, plus a few extra for garnish
3 whole cloves
1/4 tsp ground nutmeg
1 tbsp honey
Pour wine into a double boiler (a metal mixing bowl over boiling water in a saucepan) and warm over medium heat.
Add the almond extract, spices and honey and stir until dissolved. Reduce heat, cover and simmer gently, stirring on occasion.
Serve in heat-resistant glasses or mugs, garnish with additional cinnamon sticks, if desired.
