Innholdsfortegnelse for February - March 2008 i Taste of the South

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Light the candles and kindle appetites with a special—and spicy—meal. fillet with chipotleorange sauce Yield: 2 servings Preparation: 5 minutes Cook: 6 to 10 minutes 1 tablespoon butter 2 (6-ounce) beef fillets 1 tablespoon olive oil 1⁄4 teaspoon salt 1⁄4 teaspoon cracked black pepper 1 tablespoon orange juice 1 tablespoon molasses 1 tablespoon adobo sauce* IN A MEDIUM SKILLET, melt butter over medium-high heat. RUB olive oil on fillets. Season with salt and pepper. COOK steaks in skillet for 3 to 5 minutes per side, or until desired degree of doneness is reached. IN A SMALL BOWL, combine orange juice, molasses, and adobo sauce, stirring to combine. SPOON sauce over steaks to serve. *Look for adobo sauce in the Mexican food section of your local grocery store. boursin mashed potatoes…

DELIA CHAMPION HAS A MISSION IN LIFE: SHE WANTS to make sure you eat a good breakfast—whenever and wherever you want. That’s the idea behind The Flying Biscuit Cafe, the Atlanta restaurant she founded more than 14 years ago. From the moment you walk into one of The Flying Biscuit’s six locations, you can sense that there’s a wonderful meal in your future. You can smell the biscuits baking. Dressed in her trademark chef’s jacket and a bright yellow houndstooth skull cap, Delia dances across the floor in red sneakers, carrying a tray of those famous flyin’ biscuits. “There’s a whole lotta love in these biscuits,” she says. That seems to be one of Delia’s favorite expressions. There’s a whole lotta love, she tells you, in the colorful ceramic sugar…

“WHY WOULD ANYONE WANT TO COVER UP THE taste of Krispy Kreme doughnuts?” he wondered. ”They’re so good just by themselves, especially when they’re hot.” Fans of Krispy Kreme doughnuts everywhere would tend to agree with that line of thought, but at least 1,710 mustered up enough will power to save some doughnuts for recipe development. The ten finalists’ recipes were tasted by a panel of five judges, including me and Krispy Kreme’s executive chef, Ron Rupocinski. We awarded first place to Stephanie Matthews of Tempe, Arizona, for her Extreme Pumpkin Cheesecake. To read more about the recipe contest and to see all of the top ten recipes, turn to page 48. Not every entry was actually a recipe for a dessert. Some folks sent in savory recipes using doughnuts,…

Delightfully drizzled chocolate eggs hold a sweet peanut-buttery surprise inside. chocolate-covered peanut-butter eggs Yield: approximately 2 dozen Preparation: 30 minutes Refrigerate: 1 hour 1⁄4 cup butter 1⁄4 cup firmly packed light brown sugar 3⁄4 cup confectioners’ sugar 1⁄2 cup crunchy peanut butter 2 cups chopped bittersweet chocolate 2 tablespoons butter-flavored shortening 2 (1-ounce) squares white baking chocolate, melted (optional) IN A MICROWAVE-SAFE BOWL, melt butter and brown sugar in a microwave oven on High (100-percent power) for 1 to 11⁄2 minutes, stirring every 30 seconds, or until brown sugar is melted. Add confectioners’ sugar and peanut butter, stirring to combine. Cover with plastic wrap. Refrigerate for 1 hour. SHAPE by teaspoonfuls into egg shapes. Place on a wire rack over parchment paper. Refrigerate for 10 minutes. IN A SMALL SAUCEPAN,…

FEW FACES ARE BETTER KNOWN THROUGHOUT THE South than that of three-year-old Martha Lindsey. After her proud papa, Richard Lindsey Sr., founded the Royal Flour Mill in Nashville, Tennessee, in 1899, he decided to name his finest flour after his young daughter, Martha White Lindsey. More than 100 years later, her photograph still graces packages of Martha White flour and cornmeal, and the Martha White brand has become synonymous with Southern baking. From the beginning, Martha White flour was formulated for the way Southerners bake. It’s primarily soft-wheat flour blended with a little hard-wheat flour that, according to Martha White baking expert Linda Carman, just makes a better biscuit—and better piecrust, better dumplings, and better muffins. And almost from the beginning, the company has had ties to country music. You…

IT’S TRADITION IN THE SOUTH AND, I SUSPECT, IN MOST other areas of the country to take food to a friend who is sick or has an emergency. You get credit if you take over anything, more credit if you make it yourself. For years in these situations, I took over a big bowl of my “special” potato salad. Then the place that made it for me burned down. Now little 7-Up pound cakes are my specialty. I make them by the dozen and freeze them. If someone gets sick and I’m out of town, my husband, Jerry, (a.k.a. “Left Brain”) takes one over. I was getting ready to leave on a speaking trip when I heard that a friend was sick. I headed straight to my freezer, but there…

CRAYFISH, MUDBUGS, CRAWDADS, ÉCRIVESSE—THERE are many names for crawfish. With apologies to Mr. Shakespeare, would crawfish by any other name taste as sweet? These freshwater crustaceans, which resemble small lobsters, love slow-moving water. They thrive along the marshy coast of Louisiana, especially in the bayous and swamps surrounding the Atchafalaya River Basin. Before World War II, all crawfish were caught in the wild, consumed by the fisherman’s family, or sold to individuals for private crawfish boils or to make the Creole delicacy crawfish bisque For many years, crawfish were considered a poor man’s food. “Mama always told us never to eat crawfish in public, only with family,” recalls Cajun cooking authority Marcelle Bienvenu. Then when the Breaux Bridge Crawfish Festival was established in 1959 in St. Martin Parish, Louisiana, it…

ALTHOUGH DELIA CHAMPION WAS BORN IN SOUTHERN NEW Jersey, she has lived in the Deep South long enough to consider herself a true Southerner. Her parents owned a taproom when she was a child, and the family lived above the business. Delia went to high school in Florida but has lived in Atlanta for the past 24 years. As far back as she can remember, her life has revolved around the restaurant business. She allowed us a peek into her home kitchen and into her cooking habits when she isn’t at one of the Flying Biscuit Cafes How did you learn to cook? At our family’s taproom, the biggest seller was the cheesesteak topped with grilled onions. I would stand on a chair next to the grill and sauté my…

Valentine’s Dinner for Two Pages 14–18: Dinner plates, salad plates, dessert plates, chargers, napkins, and place mats from Pottery Barn. Bunny’s Bounty Pages 20–25: Yellow polka dot and striped napkins from Swoozies®; blue plate by Ceramiche Virginia; white cake plate by Nora Fleming™; small cake plate from Home- Goods®; floral designs by Flower Stems. Sunday Dinner Pages 26–31: “Blue Dawn” china by Noritake; casserole dish by Skyros Designs (available at What’s Cooking); cake plate by Fostoria from private collection. Location courtesy of Perry James. Goodness Gracious, It’s Good! Pages 40–47: White salad plates from World Market®; red plates by Macy’s; red and white napkin from Anthropologie; deep cast-iron skillet by Lodge Manufacturing Company. The Ultimate Krispy Kreme Recipe Contest Pages 52–61: White cake plate by Ceriart (available at T.J. Maxx);…

pineapple-glazed ham Yield: 10 to 15 servings Preparation: 10 minutes Bake: 1 hour Cook: 5 minutes 1 (6- to 7-pound) spiral-sliced ham 1 (16-ounce) jar pineapple preserves 2 tablespoons freshly grated orange zest 2 tablespoons fresh orange juice 1⁄2 teaspoon ground cloves PREHEAT oven to 325°. PLACE ham, cut side down, in a large roasting pan. Bake for approximately 1 hour, or until nicely browned. IN A SMALL SAUCEPAN, heat preserves, zest, orange juice, and cloves over low heat, stirring frequently, until preserves are melted. Set aside. REMOVE ham from oven, turn on its side, and brush outside and in between slices evenly with preserve mixture. LET HAM REST for 5 to 15 minutes, then serve. mashed-potato casserole Yield: 8 to 10 servings Preparation: 20 minutes Cook: 15 minutes Bake:…

LET’S BE HONEST. THE MERE MENTION OF KRISPY KREME DOUGHNUTS brings forth a sort of sweet-tooth mania. An entire van full of children can be shushed with the promise of a visit to the shop. Grown men will be late for business meetings to pick up crullers and coffee to go. Ladies who claim they can walk away from dessert find themselves helpless when they spot the “Hot Now” neon sign glowing. The distinctive green roof beckons all like The Wizard of Oz’s Emerald City in the distance How can something made of simple ingredients have such a hold over us? Taste one of the 29 varieties of doughnuts the company, based in Winston- Salem, North Carolina, offers—from Original Glazed and chocolate sprinkled to seasonal favorites such as Key Lime…

From the editors of Taste of the South comes Find recipes such as Bourbon Pecan-Fudge Pie! Recipes: Search from hundreds of recipes from past issues of Taste of the South. Step-by-Step: Learn from our insightful how-tos and easy step-by-step guides. Favorites: Experience the best food the South has to offer as our editors showcase their favorite restaurants, cookbooks, Southern companies, and recipes. Community: Chat with other fans of traditional Southern cuisine in our online forums. Newsletter: Sign up to receive our monthly e-mail newsletter. Prizes: Enter to win prizes in our exclusive online contests.…

On a chilly morning in March in St. Martin Parish, Louisiana, C.J. Durand looks out over the sun-dappled waters of his family’s flooded rice fields. It’s a beautiful day on the western edge of the Atchafalaya Basin in southern Louisiana. Fluffy white clouds drift across a pristine blue sky as C.J. gets ready to harvest a crop—not of rice at this time of year. Today he is preparing to harvest a second crop from these fields—farm-raised crawfish. The Durand family (pronounced “du-ron” in the French manner) has lived in this part of Louisiana for more than 200 years. Today, four Durand brothers—Jeff, Danny, Greg, and C.J.—and three Durand sisters— Connie, Joanna, and Margot—work together with their father, Marin Durand, in the family business, Teche Valley Seafood. (The two remaining brothers,…

“IF YOU FOLLOW A RECIPE, IT’LL TURN OUT,” ADVISES Elaine Polino of Altamont Springs, Florida. “Then you can tweak it.” And this grandmother of two has tweaked a lot of recipes in all the years she has been cooking. Although Elaine’s grandmothers were good cooks, her mother did not cook at all. “My parents were in business for themselves,” she recalls, “so we always ate out.” Perhaps that’s why Elaine had a great desire to cook and be a homemaker. After she married, Elaine enrolled in the Antoinette Pope School of Fancy Cookery, which gave her the necessary skills and confidence to follow a recipe and then to tweak it. And that’s exactly how her recipe for beef stroganoff came to be. Elaine likes to use beef tenderloin in her…