Without corn, Tema Flanagan writes, the South would cease to taste like the South. Her treasury of fifty-one recipes demonstrates deliciously just how important the remarkable Zea mays is to southern culture and cuisine. Corn's recipes emphasize seasonality. High summer calls for fresh corn eaten on the cob or shaved into salads, sautes, and soups. When fall and winter come, it is time to make cornmeal biscuits, muffins, cobblers, and hotcakes, along with silky spoonbread and sausage-studded cornbread stuffing. And the heaviest hitters, cornbread and grits, are mainstays all year round. Flanagan also surveys corn's culinary history--its place in Native American culture, its traditional role on the southerner's table, and the new and exciting ways it is enjoyed in southern kitchens today. Appreciating how this oversized grass is capable of providing sustenance in an astonishing array of forms, Flanagan organizes the book to reflect corn's versatility. Sections feature corn in its full glory: fresh on and off the cob, dried and ground, nixtamalized (soaked in an alkaline solution and hulled to make hominy) and popped, and mashed and fermented. From Sweet Corn and Poblano Chowder to Southern Skillet Cornbread, from Fresh Corn Tortillas to Classic Cheese Grits, and from Molasses Caramel Corn with Candied Bacon, Peanuts, and Sesame to New Orleans Bourbon Milk Punch, the dishes range from classic southern to contemporary to globally influenced.
He also started an educational wine program for staff and created the restaurant's first wine pairing menus. www.theinnatlittlewashington.com Kathy Casey is the chef-owner of Kathy Casey Food Studios in Seattle.
GIBSON. EVOE. A perfectionist conquers the seasons with a grill pan and a make-do playbook. Imagine you've wandered into a cooking show, but the audience is just you. Standing in what looks like a dorm room decorated by Sur La Table, ...
Gibson. Martini. Martinis are not only excellent, but also sophisticated. Ingredients: 6 parts gin or vodka 1 part dry vermouth 3 cocktail onions Directions: 1. Shake or stir gin (or vodka) and vermouth with ice. 2.
... 153; in calas, 175 Roanoke Island, N.C., 74 Roux, 12, 13, 16, 17, 84, 85 S St. Cecilia Punch, 189 St. Charles Hotel, 183 Salad: wilted, 133; composed, 135; potato, 135; tomato aspic, 140; cucumbers and onions, 141 Salisbury, ...
Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home.
A lot of it was food that would ordinarily be a hard - sell on an à la carte menu . It was sort of funky food that people practically fell over — they were so impressed with it . But if we had put some of these dishes on our menu — like ...
Wineries of all types , sizes , and levels of quality buy and sell wines in bulk . Some sell all of their production that way . Most large producers buy significant amounts of bulk wines from other wineries and then BLEND , bottle , and ...
A comprehensive guide to whole-animal butchery, covering the rudiments of butchery; how meat animals are raised, slaughtered, and marketed; and the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.
Two hip event planners team up to present a guide to throwing a fabulous party, offering insider tricks, fashionable tips, and clever strategies on choosing a creative theme, finding the perfect location, designing memorable invitations and ...
There's a complete resource guide in the back, not to mention savvy tips from Puff Daddy, Russell Simmons, Lara Flynn Boyle, David Copperfield, Hugh Jackman, and Donald Trump.