Innholdsfortegnelse for July - August 2016 i Taste of the South

Welcome to high summer in the South, where the days stretch long, our gardens reach toward the sun, and our tables groan in anticipation of the heavy feasting to come. Just like precious gems are forged from fires deep in the Earth, the best vegetables burst forth under the heavy heat of Southern summers. Tomatoes and peppers catch the light like garnets and rubies; okra and butterbeans gleam with the bright green of precious peridots; corn and squash shine like a pirate’s horde of glimmering gold. When it’s all cooked up and gratefully spooned onto our supper plates, it truly is an embarrassment of humble riches. Summer is a beautiful time to be a Southerner. If you don’t already have treasured recipes that celebrate summer’s bounty, we’re here to help.…

Blowing Rock, North Carolina Blowing Rock, North Carolina, is a quaint, historic community perched along the Blue Ridge Mountains. Home to an impressive culinary scene and breathtaking mountain views, it’s easy to see how this small town earned the title “Crown of the Blue Ridge.” The Restaurant at Gideon Ridge Inn Diners can enjoy beautiful views while dining al fresco on the terraced gardens of this enchanting spot. The menu changes daily and features dishes like Western North Carolina Tempeh, North Carolina Red Drum, and North Carolina Black Angus Beef. gideonridge.com Storie Street Grille Located on Blowing Rock’s Main Street, the Storie Street Grill is well known for its delicious local dishes, like their Pecan Crusted North Carolina Mountain Trout or the Walnut and Brown Butter Ravioli. storiestreetgrille.com Village Spot…

CLASSIC SQUASH CASSEROLE Makes about 10 servings Cooking the squash and onion in chicken broth adds an extra layer of rich flavor. 10 cups sliced yellow squash (about 3 pounds) 11/2 cups chopped yellow onion 3 cups water 3 cups chicken broth 1 cup shredded Cheddar cheese, divided 1/2 cup sour cream 1/2 cup mayonnaise 2 tablespoons unsalted butter, melted, divided 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/4 teaspoon garlic powder 1 large egg, lightly beaten 11/2 cups crushed buttery round crackers, divided 1. Preheat oven to 350°. Spray a 2- to 2 1/2-quart baking dish with cooking spray. 2. In a large Dutch oven, bring squash, onion, water, and broth to a boil. Reduce heat to medium-low; simmer until squash is crisp-tender, about 7 minutes. Drain…

OLD-FASHIONED ICE CREAM BASE Makes 2 quarts Customize this base recipe with your favorite flavors. 4 cups half-and-half 1 (14-ounce) can sweetened condensed milk 1 cup confectioners’ sugar 2 tablespoons vanilla extract 1/8 teaspoon salt 1. In a large bowl, whisk together all ingredients. Cover and refrigerate until chilled, about 1 hour. Proceed with recipes as directed. CHERRY ICE CREAM Makes 2 quarts Store-bought preserves make this ice cream come together in a snap. Old-Fashioned Ice Cream Base (recipe page 46) 1 (12-ounce) jar cherry preserves 2 tablespoons light corn syrup 1. Transfer Old-Fashioned Ice Cream Base to an ice cream maker, and freeze according to manufacturer’s instructions. 2. In a small bowl, combine preserves and corn syrup. Swirl cherry mixture into ice cream mixture. Transfer to an airtight container.…

Raised on a farm in Edwards, Mississippi, chef Nick Wallace has an appreciation for the beloved flavors of the South. He grew up learning the soulful magic of Southern cooking from his grandmothers, and later began blending classic French techniques into his culinary style. Now the Executive Chef at the Mississippi Museum of Art in downtown Jackson, Nick works with local and regional farmers to create exceptional Southern dishes to show off the art of food. Who are your biggest cooking influences? My grannies, Queen Morris from Jackson, Mississippi, and Lennel Donald from Edwards, Mississippi, are my biggest cooking influences. My life changed when those two beautiful women taught me their love of food. As Nana used to say, “My story is what it is, and that’s pretty simple—with fancy…

Summer in the South wouldn’t be the same without farm-fresh vegetables from your local farmstand or farmers’ market. Make the most of summer’s bounty with these tips for storing and saving. 1 Don’t wash your produce right when you get home. This speeds up the spoiling process. Instead, wash it just before you use it. 2 Fruits such as tomatoes, avocados, and melons will continue to ripen when left on the countertop. However, bell peppers, berries, and citrus need to be refrigerated. 3 Store fruits and vegetables separately. You should also loosely pack produce because the more compact they are, the quicker they’ll spoil. 4 Date your produce so you can prioritize what to eat first. 5 Freeze when possible. Fresh herbs keep well when frozen and will last for…

TRIPLE BERRY COBBLER Makes 5 servings This triple berry cobbler is even better with a scoop of vanilla ice cream. 3 cups fresh strawberries, quartered 3 cups fresh raspberries 3 cups fresh blueberries 1 cup plus 2 tablespoons granulated sugar, divided 1/4 cup cornstarch 2 tablespoons fresh lemon juice 1 cup all-purpose flour 11/2 teaspoons baking powder 1/4 teaspoon salt 3 tablespoons cold unsalted butter, cubed 2/3 cup whole milk 2 tablespoons coarse sugar 1. Preheat oven to 375°. In a large bowl, combine strawberries, raspberries, blueberries, 1 cup granulated sugar, cornstarch, and lemon juice. Spoon berry mixture into a 1 1/2-quart baking dish. 2. In a medium bowl, whisk together flour, baking powder, salt, and remaining 2 tablespoons granulated sugar. Using a pastry blender or 2 forks, cut in…

10 Folks YOU SHOULD MEET 1 ELLA BRENNAN This accomplished matriarch of the Brennan family helped direct the course of dining in New Orleans, a city now undeniably famous for its culinary scene. Though now retired, she championed the cause of Creole cuisine, nurtured many now-famous chefs, and helped build a veritable fleet of must-try restaurants, including her flagship, Commander’s Palace. Learn more about this colorful character in a new documentary, coming this fall. 2 KEVIN GILLESPIE Whether he's praising the benefits of buttermilk or dreaming up inspired dishes at his Atlanta-area restaurants, Gunshow and Revival, chef, restaurateur, and cookbook author Kevin Gillespie is a soulful and spirited ambassador of Southern food. 3 MIKE LATA The acclaimed chef of Charleston’s famous FIG restaurant may not have been born in the…

Growing up on the Gulf Coast, Lucy Buffett (the youngest of the Buffett clan that includes famed musician Jimmy Buffett) had a wild streak in her. Over time she learned to call on the strength of her off-the-beaten-path persona and her love of cooking, giving her the nerve to take a chance on her restaurant, LuLu’s. What began as a “high-class dive” peering over the brackish water of Weeks Bay has become a favorite destination restaurant in Gulf Shores, Alabama, and now Destin, Florida. Her cookbook, LuLu’s Kitchen, is a beautifully photographed study of the Gulf Coast dishes that make LuLu’s such a beloved spot. In addition to recipes, Lucy shares a bit of her food philosophy, her cooking techniques, and her experiences along the way. Tell us about your…

JALA-JALA FIRE RED JALAPENO JELLY Fresh jalapeño and cayenne pepper blend beautifully in this spicy pepper jelly. Made with jalapeños grown by a farmer in Merdianville, Alabama, this pepper jelly makes the perfect starter at your summertime potlucks. $8.59; jalajalafoods.com BALLARD DESIGNS MARKET TOTES Haul your farmers’ market finds in style with this set of Market Totes from Ballard Designs. The sturdy, reusable totes are made of laminated natural jute, so they can easily be wiped clean. $15 for a set of 2; ballarddesigns.com HAMILTON BEACH ICE CREAM MAKER Instead of a hard-sided bucket, this collapsible red and white checkered fabric bucket holds the rock salt and ice needed to make your favorite homemade ice cream when you need it, and stores flat when you’re done. $49.99; hamiltonbeach.com…

1 Mountains Belton > Grits & Groceries | gritsandgroceries.com An old country store houses this restaurant where you’ll find “real food, done real good” from Chef Heidi Trull Greenville > Passerelle Bistro | passerelleinthepark.com French-inspired dishes crafted by Chef Teryi Youngblood using the purest and freshest ingredients 2 Midlands Columbia 2Columbia >2 Fat 2 Fly’s Wing City | 2fat2flywings.com Where Chef Ramone Dickerson serves legendary chicken wings stuffed with collard greens and rice, macaroni and cheese, and jalapeño, bacon, and Cheddar Ridge Spring > Juniper | 803-685-7547 Chef Brandon Velie’s dedication to local has made Juniper a dining destination in this rural community Florence > Victors | victorsflorence.com Chef Cooper Thomas has worked under ome of the best chefs in the South and this lobby restaurant at sbrings fine dining…

SUMMER CORN WITH BASIL BUTTER Makes 8 servings This butter is a great way to use up extra basil, and is also delicious on cornbread. Butter: 1 cup unsalted butter, at room temperature 1/2 cup chopped fresh basil 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper Corn: 1 tablespoon kosher salt 8 ears corn, unhusked Kitchen string Salt and pepper, to taste 1. For butter: Stir together butter, basil, salt, and pepper. 2. For corn: Fill a stockpot two-thirds full with water; add salt. Bring to a boil over medium-high heat. 3. Peel husks down to within 1-inch from bottom of corn cobs, leaving husks intact; discard corn silk. Tie husks together with kitchen string. Place corn, husk end up, into boiling water. Cook until tender, about 8 minutes.…

All year long we wait for tomato season, when those perfect, garnet-hued orbs ripen to their full potential. And while there’s no wrong way to enjoy a summer tomato, you haven’t lived until you’ve had them combined with herbs and cheeses and baked into a golden, savory pie. This old Southern favorite beautifully and deliciously serves up these summertime gems in all their flavorful glory. 82 QUEEN CHARLESTON, SOUTH CAROLINA Located in downtown Charleston’s historic French Quarter, this Lowcountry mainstay has served up local cuisine and hospitality for 34 years. Chef Steve Stone placed the tomato pie on a seasonal menu a few years ago, and customers haven’t let him take it off since. Made in ceramic crocks, these individual pies showcase fresh tomatoes layered over a garlic-Cheddar biscuit crust…