Innholdsfortegnelse for August - September 2011 i Taste of the South

In the kitchen with food blogger Christy Jordan BEING SOUTHERN MEANS MANY THINGS. IT MEANS WE like our tea sweet and our desserts big. But it also means we have an incredibly rich heritage of home cooking and sharing meals. We take care of people by bringing them food, and we’re not afraid to trade recipes and cooking tips with strangers at the grocery store or the farmers’ market. Since each page of this magazine celebrates Southern food and what it means to be Southern, we’ve changed our cover look to emphasize “south.” We’re proud of who we are, where we live, and the great food culture we embody. As for Southern food traditions, the art of canning is as popular as ever. More and more home cooks and chefs…

Get the Look! A picnic basket, games, metal serving trays, and a bucket of your favorite ice-cold Southern beer (we like Good People IPA) are all you need to pull off this supereasy tailgate. seasonal color QUICK TIP We love sunflowers in this graniteware coffee boiler from The Lee Bros. ($14.90; hsn.com). You can also search for vintage coffee boilers and Thermos products at antiques stores and flea markets.…

Southern Table Page 14: Rolltop wood table available at Blue Ridge Chair Works, 877-218-1731, blueridgechair.com; India Pale Ale beer by Good People Brewing Company, goodpeoplebrewing.com; NCAA football and Frisbee by Wilson available at Academy Sports + Outdoors, 888-922-2336, academy.com. Fast Meals on the Grill Pages 20-27: Cutting board for pizza by Europe2you, 404-474-1610, europe2you.com; patterned plate with shortcake available at Urban Outfitters, 800-282-2200, urbanoutfitters.com. Puttin’ Up Pages 28-35: Ceramic fruit baskets available at Anthropologie, 800-309-2500, anthropologie.com. Weeknight Suppers Pages 42-47: Cutting board by Europe2you, 404-474-1610, europe2you.com; colorful bowls for lettuce wraps available at Anthropologie, 800-309-2500, anthropologie.com. Behind the Scenes: The Help Pages 48-52: White cake stand by Martha Stewart available at Macy’s, 800-289-6229, macys.com. Top-Notch Tailgating Pages 54-62: White plates available at Urban Outfitters, 800-282-2200, urbanoutfitters.com; cast-iron skillet by Lodge…

Strawberry Buttermilk Cake Could I bake the Strawberry Buttermilk Cake [April/ May 2011] in a Bundt pan? I will be preparing it as a birthday cake with a large candle in the middle, and the Bundt shape will be more festive looking. —Sally Dishman, Sacramento, California We did not test the Strawberry Buttermilk Cake in a Bundt pan, so we have no idea if it would work or even if it would fill a Bundt pan adequately. But our recipes are not carved in stone. They are organic creations, and every cook who makes one is free to make his or her own tweaks. We would, however, recommend you give it a trial run in a Bundt pan before preparing it for a special occasion. We also suggest you double…

Cuisinart Nonstick Slider Basket Retail: $14.99 Why we love it: Grill nine mini burgers with one flip. Where to buy: cuisinartgrilling.com Hamburger Press with Handle Retail: $19.95 Why we love it: Makes two uniform burgers in a jiffy Where to buy: crateandbarrel.com Williams-Sonoma Hamburger Seasoning Retail: $10 Why we love it: Two tablespoons turns a pound of ground beef into flavorful burgers. Where to buy: williams-sonoma.com Condiments on Ice Retail: $29.95 Why we love it: Pack and carry five burger toppings on ice. Where to buy: surlatable.com Fox Run Craftsmen Hamburger Flipper Retail: $17.99 Why we love it: Side edge prevents burgers from sliding off flipper. Where to buy: csnstores.com…

IF YOU FIND YOURSELF WITH A bumper crop of vegetables in your home garden, do as our parents and grandparents did. Put them up. Shaun Garcia, chef de cuisine at Soby’s New South Cuisine in Greenville, South Carolina, has been doing just that since he began growing a variety of heirloom vegetables at his home in Spartanburg. “It’s important to preserve the history of canning and respect ingredients, from seed to table,” says Shaun, who learned how to can from his grandmother and great-grandparents. “They canned to get through winter. It’s an art and one that, with practice, can be done by touch, smell, and sight.” Shaun refers to his home garden as his “test garden” for the 10-acre restaurant plot he plants and maintains outside Greenville to supply produce…

WHEN SCHOOL STARTS BACK, MY LIFE KICKS INTO HIGH GEAR. SCHEDULES KEEP THE WHOLE FAMILY hopping throughout the day. Here are some of my favorite shortcut dinners that will bring your family together, no matter how much time you have in the kitchen at the end of a busy day. I hope they’ll become a favorite at your house, too! country casserole Yield: 6 to 8 servings 3 cups frozen mixed vegetables, cooked and drained 2 cups small shell pasta, cooked and drained 2 cups shredded Cheddar cheese, divided 2 cups shredded cooked chicken 1 (10.75-ounce) can cream of chicken soup 1 (2.8-ounce) can french-fried onions, divided ¼ cup whole milk 1 teaspoon ground black pepper 1 teaspoon garlic powder ½ teaspoon salt 1. Preheat oven to 350°. 2. In…

Jittery Joe’s Coffee Roasting Company This is where the wellknown Southern coffee company actually roasts the beans, but it’s also one of the best places to sit, drink, work, and commune with Athens folk. (780 E. Broad St., jitteryjoes.com) Hendershot’s Coffee Bar Seth Hendershot, the brains behind Jittery Joe’s tasting room, has opened his own coffee bar that also serves beer, wine, and martinis. On weekends, you’ll find live music as well. (1560 Oglethorpe Dr., hendershotscoffee.com) The Manhattan Café For many, the mention of a visit to Athens can trigger a Pavlovian craving for the iconic, signature drink at The Manhattan Lounge: Maker’s Mark topped off with Blenheim’s Ginger Ale, the ultraspicy ginger ale made in Hamner, South Carolina, for over 100 years. (337 N. Hull St.) Gosford Wine Established and owned…

IT STANDS PROUD, LIKE A GLITTERING TROPHY, IN the center of many a Lowcountry cocktail table: a silver punch bowl set within a tray to catch the droplets of condensation that trickle lazily down its sides. However, it is not, as one might expect, filled with punch but a bed of shaved ice that cradles a smaller cut-crystal bowl mounded to its rim with fat, pink shrimp. Studded with slivered lemon and onion, diced celery, spices, crumbled bay leaves, parsley and—at times—scarlet flecks of hot pepper, these ice-coddled treasures are no ordinary shellfish. They’re pickled shrimp, a staple of any Charleston or Savannah summer cocktail party worth its bourbon and as sure a sign of summer in these parts as white linen and magnolia blossoms. The origins of this delicacy…

Watermelon’s not just for dessert anymore. Chop for salads (it pairs nicely with goat cheese and feta cheese), add to stir-fries, or purée and chill for a refreshing drink. pick a perfect watermelon every time There’s no need to thump every melon at the market. According to the National Watermelon Promotion Board, there’s a much easier way.  Choose one without cuts and bruises.  Make sure it’s heavy. Watermelons are 92% water.  Look for the yellow belly. The underside should have a buttery yellow spot where the melon sat in the field and ripened.…

grilled romaine wedges with shrimp skewers Yield: 8 servings ¾ pound medium fresh shrimp, peeled and deveined (tails left on) 4 sturdy sprigs rosemary (at least 9 inches in length), trimmed ½ cup prepared Italian dressing 2 heads romaine lettuce 3 tablespoons vegetable oil ½ teaspoon kosher salt ¼ teaspoon ground black pepper ½ cup Spiced Pecans (recipe follows) or purchased spiced pecans 6 slices bacon, cooked and crumbled (see note) 1 recipe Buttermilk Herb Dressing (recipe follows) Garnish: fresh dill 1. Skewer shrimp onto rosemary sprigs, placing 5 shrimp on each sprig. Place skewers in a shallow dish, and pour Italian dressing over shrimp. Refrigerate for 1 hour. 2. Spray grill with nonstick, nonflammable cooking spray. Preheat grill to medium heat (350° to 400°). 3. Cut romaine in half…

Follow these steps for successful canning. 1. Preparing the jars and closures: Wash the jars, lids, rings, and utensils in hot soapy water. (Remember: You can reuse rings, but you should not use lids more than once.) Place on a clean towel to dry. 2. Heating the jars: Place the canning rack in the bottom of a boilingwater canner (or a large stockpot that does not exceed the width of your stove eye by more than 2 inches). Arrange on the rack the jars you plan to use. Fill the canner with enough water to cover the jars by at least 1 inch. Place the lid on the canner, and bring to a simmer (180°) over medium heat. Boiling the jars is not necessary. 3. Preparing the closures: Set the…

My great-grandmother Mama Reed had a relish tray at every meal. My mother remembers it being filled with homemade pickles, pickled beets, and fresh vegetables from Mama Reed’s garden. With our current focus on getting kids to try new things and to eat healthier foods, it’s the perfect time to bring back the relish tray with a modern twist. Keep a relish tray ready, and when your kids want a snack, pull the tray out of the refrigerator. Then go about your business. Without the watchful eye of a parent, you’ll be surprised what kids will try. When my kids want snacks such as a snack cake or a Pop-Tart, they have to ask my permission. I do this to keep them from eating junk all day, and I give…

NO MATTER HOW LONG YOU’VE BEEN OUT OF college, and no matter where you went to school, driving into Athens makes you feel young again. There’s an energy here that’s not just about the ever-present team spirit. On game days, the traffic backs up, and team flags fly from every automobile. Passing the iconic The Varsity drive-in (the Athens outpost of the famed Atlanta drive-in) makes you crave a slaw dog and onion rings dusted with paprika. Sorority row is a mile of wedding-cake-like houses all lined up, their balconies festooned with homemade banners. On any other day, however, Athens has a different kind of magical feel. The merging of the famed forces of art, music, history, education, sports, and food gives you energy, conjures youth, and makes you hungry.…

IN HER NEW COOKBOOK, ANDREA REUSING TAKES US THROUGH a year of cooking with friends and family, from spring through winter, using mostly local ingredients. Recently named Best Chef in the Southeast by the James Beard Foundation, she is the owner/chef of Lantern, an Asian-inspired restaurant, in Chapel Hill, North Carolina. —ANDREA REUSING People in the South really love their vegetables, and food is really at the center of Southern culture. You are described as a champion of cooking and eating in the moment. What does that mean to you? Cooking in the moment focuses on one meal at a time. It means thinking about where you are and what you’re eating. It allows eating food in season to become a reason for celebration. Eating local is not about some…

E EVERYBODY LOVES COLESLAW,” says Michelle Grasso of Newnan, Georgia. But when she set out to make her own version of this traditional Southern side dish, Michelle wanted to come up with a healthier version to share with her husband, Mark, and their four children. “I decided to use broccoli since it’s so easy to grab the broccoli slaw mix in the grocery store, and I added Dijon mustard and cayenne,” she notes. The result: a spicy coleslaw that packs a bigger kick the longer it sits. Michelle’s Sweet-and-Spicy Broccoli Slaw has become her go-to dish whenever her family is invited to a potluck cookout. “I like that the recipe is so easy and it uses everything I already have on hand in the summer,” Michelle points out. “It’s also…

1. We’re crazy about The Pecans Pecan Brittle and Pecan Butter, made by YouthBuild and PieLab in Greensboro, Alabama. Try the Pecan Butter on our grilled s’mores (page 25). All proceeds go to the YouthBuild College Scholarship Fund. $5-$8; pecansproject.com. 2. Charleston, South Carolina’s Slather Brand Slathering Sauce is “the cure for boring food” and can be used on everything from pork to seafood. $7.99 each; slatheriton.com. 3. Food Editor Betty Terry fell in love with Patch Design Studio’s block-printed flour sack dish towels at the Cornbread Festival last spring. $10 each; patchdesignstudio.com. 4. The Lodge Guitar Skillet will have everyone singing in the kitchen. Its small size is perfect for cornbread for one. $14.95; lodgemfg.com. 5. The Lee Brothers’ 12-piece graniteware canning set has all the equipment you need for making jams, jellies,…