Innholdsfortegnelse for September - October 2014 i Taste of the South

Love can make you do crazy things, and one man’s love of fried chicken pushed him to find the best places to eat the dish. Meet Lee Brian Schrager, fried chicken expert and appraiser. He traveled across the United States to find the best representations of this iconic American dish and has filled his book Fried & True with treasured recipes straight from flour-coated hands. Along with more than 50 recipes for fried chicken and sides, Fried & True offers tips, tricks, and trade secrets for frying up perfectly crisp chicken in your own kitchen. What started your fascination with fried chicken? When I was growing up, my parents would go out for date night on Saturday nights, and we would often order fried chicken from a chain of take-out…

Have a question for our test kitchen? E-mail: askthetk@hoffmanmedia.com. Q: What’s the difference between pumpkin purée and pumpkin pie filling? A: When it comes to this popular fall ingredient, these two cans are not created equal. Canned pumpkin purée is 100% pure pumpkin—nothing more, nothing less. Pumpkin pie filling is a “shortcut” ingredient, containing pumpkin and added sugar and spices. Unless otherwise specified, we use canned pumpkin purée in our recipes so we can add our own sweeteners (like honey or brown sugar) or change up the spices (like cinnamon, nutmeg, ginger, or clove) to our liking. Plus, pumpkin purée has a neutral flavor, so it can be used in both sweet and savory recipes. Q: I’ve come acros s several recipes for broccolini, but I’m not familiar with it.…

CORNMEAL DROP BISCUITS Yield: approximately 1 dozen biscuits 2 cups self-rising flour 1⁄2 cup stone-ground white cornmeal 2⁄3 cup cold unsalted butter, cut into pieces 1 to 11⁄4 cups whole buttermilk 1. Preheat oven to 400°. Line a baking sheet with parchment paper. Set aside. 2. In a large bowl, stir together flour and cornmeal. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Add 1 cup buttermilk, stirring until a soft dough forms. (Add remaining 1⁄4 cup buttermilk, 1 tablespoon at a time, if needed.) 3. Drop dough on prepared pan, spacing 1 inch apart (approximately 3 tablespoons dough per biscuit). 4. Bake until golden brown, 12 to 14 minutes. COLLARD-APPLE SALAD WITH CIDER VINAIGRETTE Yield: approximately 6 servings 9 cups torn red leaf lettuce, loosely…

W hen I was growing up in the small town of Reynolds, Georgia, my parents entertained almost every weekend. My mom could throw an exquisite dinner party at a moment’s notice. I have many fond memories of her baking homemade cheese straws and roasting pecans just before guests arrived. My dad’s job was to set up the bar and put Willie Nelson on the record player. Naturally as an adult I, too, love to host a dinner party. It’s a wonderful way to try new recipes and enjoy a night of friends and good wine. Now that I have three young children, finding time to host a dinner party is more challenging. This is one of the reasons I created the Gena Knox Supper Club. Once a month, or as…

CHICKEN-ORZO CASSEROLE Recipe courtesy of Michele Heston, Canton, Ohio Yield: 4 to 6 servings 1 tablespoon olive oil 2 pounds boneless skinless chicken thighs 3 teaspoons kosher salt, divided 1⁄4 teaspoon ground black pepper 11⁄2 cups chopped sweet onion 2 tablespoons thinly sliced garlic (about 6 cloves) 4 cups chopped seeded tomatoes 1 (14.5-ounce) can quartered artichokes, drained 2 tablespoons capers 2 teaspoons dried oregano 1⁄4 teaspoon crushed red pepper 1 cup dry white wine, such as Pinot Grigio 11⁄2 cups orzo pasta 1 cup sliced zucchini 11⁄2 cups water 6 lemon slices 1. Preheat oven to 350°. 2. In a large skillet, heat olive oil over medium-high heat. Sprinkle chicken evenly with 1 teaspoon salt and black pepper. Cook over medium-high heat until browned on both sides, approximately 4…

T exas-born and bred, Lisa Fain keeps memories of good food and connecting with friends and family alive through passed-down and classic recipes on her blog, The Homesick Texan, and in her cookbooks The Homesick Texan (Hyperion, 2011) and The Homesick Texan’s Family Table (Ten Speed Press, 2014). Though she lives in New York City, her kitchen serves as a gateway to delicious Lone Star cuisine. Other than the food, what do you miss most about Texas and the South? There is so much I miss! But at the top of my list: big skies, wildflowers in bloom, the pace of life, and the easy-going nature of most folks. Hands-down favorite meal? A Tex-Mex combination plate with cheese enchiladas smothered in chili gravy, a couple of beef tamales, a crispy…

U-Pick Orchards You don’t have to drive far from any Southern town to find a stand selling bushels of fresh fruit. And you can bet where there’s a stand, there’s an orchard nearby. Here are a few fun places to spend a crisp autumn afternoon. Tip: Call first to make sure your destination is open. ARKANSAS Located just outside Clarksville, Arkansas, Cox Berry Farm offers several varieties of apples as well as pumpkins during October. You can also pick up a few blackberry plants for your home garden. 479-754-3707; coxberryfarm.com GEORGIA You could spend a whole day at Hillside Orchard Farm, tucked in the foothills near Lakemont, Georgia. From corn mazes to gem mining, there’s plenty to keep the kids entertained. They also have an impressive stock of apples, including…

ROASTED PORK AND WHITE BEAN POT PIES Yield: 8 servings Filling: 1 (21⁄2-pound) boneless pork shoulder 2 teaspoons salt, divided 1 teaspoon ground black pepper, divided 3 tablespoons vegetable oil, divided 1 cup chopped carrot 1 cup chopped celery 1 cup chopped sweet onion 1 tablespoon minced fresh garlic 4 (15.5-ounce) cans cannellini beans, rinsed and drained 4 cups chicken broth, divided 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh thyme 1 tablespoon fresh lemon juice Crust: 2 (11-ounce) packages piecrust mix, such as Betty Crocker 2⁄3 cup cold water 1⁄4 cup plain yellow cornmeal 2 large egg yolks, lightly beaten 1 teaspoon kosher salt 1. Preheat oven to 325°. 2. For filling: Sprinkle pork with 1⁄2 teaspoon salt and 1⁄2 teaspoon black pepper. In a medium Dutch oven,…

SOUTHERN PLATE® SUPPERS Pages 21-24 Glass canning jar by Le Parfait, available at Sur La Table, 800-243-0852, surlatable.com; teal bowls from West Elm, 888-922-4119, westelm.com. AUTUMN AFTERNOON PICNIC Pages 25-32 Throw blankets from West Elm, 888-922-4119, westelm.com; picnic baskets and insulated beverage containers from I Love Picnics; large sangria jar by Le Parfait, available at Sur La Table, 800-243-0852, surlatable.com; gray chevron paper straws available at Shop Sweet LuLu, 815-464-5530, shopsweetlulu.com; patterned paper favor bags available at Swoozie’s, 866-796-6943, swoozies.com. Location courtesy of Judy Fitzpatrick. BUSHELS OF FALL FLAVORS Pages 33-38 Salad plate from Tricia’s Treasures, 205-871-9779, triciastreasures.us; copper soup bowls from Homewood Antiques, 205-414-9945, homewoodantiques.com; wooden cake stand from Table Matters, 205-879-0125, table-matters.com. HAPPY HARVEST PORCH PARTY Pages 39-46 White bench from Nadeau, 205-871-9393, furniturewithasoul.com; striped blanket and striped…