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| Niagara Falls by Ferdinand Richardt |
"There are so many people who think the entire South is Gone with the Wind, and the reality is that that's not true at all. My family is from the mountains, and that Appalachian culture is very, very different than the plantation culture of the Deep South. They're both Southerners, they both hold the right to claim themselves as such, but they're very different worlds, and I guess I felt it was time to showcase the other world a little bit more because it's more my personality, it's more of who I am."
Woodfire Grill's Sage-Battered Mushrooms with Cheddar Fonduta
10 oz. of large cluster Oyster mushrooms8 oz. sharp white cheddar cheese1 ½ cups heavy creamwhite pepper, a couple grindsSaltCanola oil for frying½ cup of Cornstarch½ cup all-purpose flour1 Tb. Of fresh sage leaves, chiffonade1 tsp. of rubbed sage1 cup of cold soda or seltzer water1/3 cup Candied garlic syrup1. Trim the tough root ends from the mushrooms , leaving the clusters as intact as possible. Set aside.2. Cut the cheese into ½ inch chunks and place in microwave safe bowl. Loosely cover with wax paper or parchment paper and microwave on 50% power until the cheese softens but doesn’t completely melt, about 30 seconds.3. In a 2-quart saucepan bring the cream to a boil over medium-high heat. Stir in the cheese, a couple of grinds of white pepper and a small pinch of salt until everything looks smooth. Keep the fonduta warm until you’re ready to serve it. If you need to hold it for more than an hour, it keeps warm best in a double boiler.4. Heat the oil in a deep fryer to 350 degrees F. Place a cooling rack over a baking sheet.5. In a large bowl, whisk together the cornstarch, flour, fresh sage and dried sage. Add a few ice cubes to the club soda and swirl to chill. Remove the ice cubes and whisk the club soda into the cornstarch mixture to form a smooth batter, working with one mushroom cluster at a time, dip and swirl the cluster in the batter to completely coat the mushrooms. Let excess batter drip away, then drop the clusters, one by one, into the fryer and fry until crispy, about 2 minutes. Using a spider strainer or tongs, transfer the fried mushrooms to the rack and immediately sprinkle with salt.6. For each plate, spoon one-quarter of the fondue in the center, drizzle with the garlic syrup, then mound one-quarter of the fried mushrooms on top.For candied garlic syrup: (makes 1 ¼ cup)1 cup sugar1 cup cider vinegar3 whole heads of garlic, each clove peeled and trimmed (approx. 30 cloves total)In small nonreactive saucepan, stir together the sugar and vinegar and bring to a boil over medium-high heat. Add the garlic and cut the heat down to low; cook until garlic is golden brown and soft, about 30 minutes. Store the garlic in the syrup mixture, covered, in the refrigerator.
"The pasta family tree reveals unexpected relationships between pasta shapes, their usage and common DNA. Architect George L. Legendre has profiled 92 different kinds of pasta, classifying them into types using ‘phylogeny’ (the study of relatedness among natural forms).
Each spread is devoted to a single pasta, and explains its geographical origin, its process of manufacture and its etymology – alongside suggestions for minute-perfect preparation.
Next the shape is rendered as an equation and as a diagram that shows every distinctive scrunch, ridge and crimp with loving precision. "
Honey-Roasted Carrots with Prunes, Walnuts, and Mint
for the carrots
8 large carrots Cut into 3 X 1-inch pieces
(like thick-cut french fries)
1/4 cup olive oil
1 teaspoon salt
1/2 cup honey
for the topping
1/4 cup chopped pitted prunes
1 tablespoon olive oil
1/4 cup chopped fresh mint
1/4 cup chopped toasted walnuts
1/2 teaspoon salt
squeeze of fresh lemon juice
Preheat the oven to 450°F.
Toss the carrots with the olive oil in a large bowl, and coat thoroughly. Add the salt and toss to coat.
Combine the honey and 1/2 cup warm water in a small bowl and stir until thoroughly mixed.
Lay the carrots out on a large rimmed baking sheet or roasting pan so that they are evenly spaced and do not touch one another. Drizzle with the honey mixture and put the carrots in the oven to roast.I do so hate it when judgement is flawed. Like meatballs themselves, this book is filled with fun and frolic and it should have graced our bookshelf long ago. Now, thankfully, it does.
Roast until all of the water has evaporated and the carrots are soft and beginning to brown, 35 to 40minutes.
While the carrots are roasting, prepare the topping. Mix the prunes and olive oil in a small bowl. Work the mixture so that the prunes are thoroughly coated and not sticking together. Add mint, walnuts, salt, and lemon juice and mix thoroughly to combine.
Remove the carrots from the oven and arrange them on a serving dish. Spoon the topping over the carrots and serve.
Confit de Gésiers.
2 pounds chicken gizzards, cleaned and well rinsed
1/4 cup coarse sea salt
10 sprigs fresh thyme or 1/2 teaspoon dried
3 imported bay leaves
4 pounds pork fat cut in 1-inch pieces or lard
2 small onions, each pierced with one whole clove
1 teaspoon allspice berries
1. Place the gizzards in a large bowl. Add the salt, half the thyme, and one of the bay leaves, and mix until well combined and the salt is evenly distributed. Cover and refrigerate for 2 hours.
2. Rinse the gizzards well by placing them in a bowl and filling the bowl with water. Drain the gizzards, then repeat the procedure at least 4 times, to make sure you remove all the surface salt. Pat gizzards dry.
3. Place the pork fat or lard in a large heavy saucepan over medium-high heat. When it is two-thirds melted, add the gizzards, onions, remaining herbs, and allspice berries, stirring and pushing them down into the fat. Lower the heat s the fat is simmering slowly. Cook, uncovered, until the gizzards are tender, about 2 1/2 hours, stirring them occasionally and pushing any beneath the surface of fat so they cook evenly, adjusting the heat if necessary.
4. When the gizzards are cooked, remove the pan from the heat and let them cool in the fat until nearly congealed. Transfer the gizzards and the fat to a bowl or an earthenware or glass container and let them cool completely. Either eat them immediately, or store in the refrigerator for up to two weeks, covered with fat and aluminum foil.
5. Remove the gizzards from the fat and warm them gently in a saucepan over low heat. Use a slotted spoon to remove them from the pan.
Hunt Club Sandwich
Roll Bisquick dough very thin. Dot surface with 4 tbsp. butter. Fold so as to make three layers. Turn half way round. Roll out 1/2 the dough 1/8 inch thick to cover the bottom of oblong pan, about 12 by 9 inches. Spread thickly with Chicken and Ham filling. Cover with remaining dough rolled thin. Cut through in desired shapes, such as squares, diamonds,etc., but leave in place. Bake 15 minutes in hot oven, 450. Filling: To 1 1/2 cups cooked chicken, cut up and flaked, and 3/4 cup cooked ham, cut in 1/2 inch pieces, add 4 tbsp. top milk, 3 beaten egg yolks, and 2 hard cooked eggs, chopped. Season with salt and pepper.
Edna Lewis' Fruitcake
1 cup diced glazed candied orange peel
1 cup diced glazed candied lemon peel
2 cups diced citron
1 cup currants
2 cups seedless raisins, chopped
1/2 cup dry red wine
1/2 cup brandy
3-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons freshly grated nutmeg
1/2 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground mace
1 teaspoon baking powder
1/2 teaspoon salt
1 cup plus 6 tablespoons butter, room temperature
2 cups brown sugar
5 eggs, separated
1/2 cup sorghum molasses
Mix all the fruit in a large bowl and pour in the wine and brandy. Stir gently and set aside to marinate for a few hours.Butter a 10-inch tube pan or two 9 x 5 x 3-inch loaf pans and line it (or them) with clean parchment paper. Butter the paper.Sift the flour with the spices twice. Add the baking powder and salt and sift again.Put the butter into a large mixing bowl and cream until satiny. Add sugar and, using an electric mixer, cream until light and fluffy. Beat the egg yolks slightly and then add them to the bowl. Mix the batter well before you start to add the flour-spice mixture. Stir the batter as you add the flour, a little at a time, stirring well after each addition. When the flour is thoroughly incorporated, add the molasses and stir. Finally, stir in the fruit and any soaking liquid in the bowl.Put the egg whites in a grease-free bowl and beat with a clean beater until they hold stiff peaks. Fold them into the batter thoroughly and then spoon the batter into the prepared pan ( or pans ). Cover loosely with a clean cloth and let the batter sit overnight in a cool place to mellow.On the next day, heat the oven to 250 degrees. Place the fruitcake on the middle rack of the oven and bake for 3-1/2 to 4 hours. After 1-1/2 hours, cover the pan with a piece of brown paper (do not use foil) or set the pan in a paper bag and return it to the oven.When the cake has baked for 3-1/2 hours, remove it from the oven and listen closely for any quiet, bubbling noises. If you "hear" the cake, it needs more baking. Or test the cake with a toothpick or cake tester. If the toothpick or tester comes out of the center of the cake clean, the cake is ready to take from the oven. Put it on a wire rack to cool, still in the pan.When the cake is completely cool, turn it out of the pan (pans), leaving the brown-paper lining on the cake. Wrap the cake with parchment, then aluminum foil, and pack the cake in a tin. Homemade fruitcakes need air, so punch a few holes in the lid of the tin or set the cover loosely on the tin.Set the tin in a cool, undisturbed place, and every two or three weeks before Christmas, open the foil and sprinkle the cake with a liqueur glassful of brandy, wine, or whiskey. The liquor will keep the cake most and flavorful and help preserve it as well.
Goat Cheese, Roasted Grape and Walnut Bruschette
16 grapes, any seedless variety
1 small handful of fresh thyme leaves
Extra-virgin olive oil
Sea salt
Black pepper
10 walnut halves
2 half-inch slices of good sourdough or soda bread, each cut in half
1 garlic clove, with one end cut off
4-ounce log of goat cheese
Honey
Heat oven to 375 degrees. Scatter the grapes on a small baking sheet with almost all of the thyme, a little olive oil, salt and pepper. Shake to coat. Roast in the oven until the grapes are starting to blister and color, 10-15 minutes. Coat the walnuts with a little olive oil and roast on another small baking sheet until fragrant and toasted, 5-6 minutes.
Set the oven to the broil setting and toast the slices of bread until browned and crunchy, just a couple of minutes. Flip the bread about halfway through. Take the cut side of the garlic clove and rub it over the toasted slices of bread. It'll melt into the hot bread and smell amazing. Drizzle the bread with olive oil.
Crumble the goat cheese with a fork onto the toasted bread. Top the slices of bread with the grapes and walnuts. Drizzle bruschette with honey and garnish with the rest of the thyme leaves.
