Innholdsfortegnelse for Comfort Foods 2010 i Taste of the South

C hicken and dumplings, vegetable soup, roast beef and mashed potatoes, chicken pot pie, or beef stew—everyone has a favorite comfort food, and most likely it’s warm and ooey-gooey. These dishes are essential to warm us up on a cold night or to lift our spirits after a long day. Oftentimes, macaroni and cheese is the go-to dish for cheesy comfort, which is why we’ve included some of our favorite recipes. We took this classic a step further with our Ultimate Southern Mac and Cheese (page 18) by adding lots of smoked mozzarella, bacon, whole-grain mustard, and fresh parsley. It’s splurgeworthy and worth the indulgence in every single bite. You’ll also find regionalized comfort food throughout the South, which is why we’ve included recipes for red beans and rice, gumbo, shrimp…

grits cornbread Yield: 8 servings 1 1⁄4 cups stone-ground white cornmeal (not self-rising) 1⁄2 cup all-purpose flour 1⁄4 cup stone-ground yellow grits 4 teaspoons baking powder 1 teaspoon salt 2 cups whole buttermilk 2 large eggs 1⁄4 cup butter 1. Preheat oven to 425°. Place a 10- inch cast-iron skillet in oven to heat. 2. In a large bowl, stir together cornmeal, flour, grits, baking powder, and salt. 3. In a separate bowl, whisk together buttermilk and eggs. Add buttermilk mixture to cornmeal mixture, stirring until just combined. 4. Remove skillet from oven, and add butter to hot skillet. When butter has melted, swirl skillet to coat bottom and sides. Pour excess butter into cornbread batter, and stir to combine. Pour batter into skillet. 5. Bake until cornbread is browned…

country-ham potato soup Yield: 4 servings 1⁄4 cup butter 1 1⁄2 cups chopped onion 1 tablespoon minced garlic 1 cup chopped country ham 2 tablespoons all-purpose flour 3 cups chicken broth 4 cups unpeeled, chopped new potatoes 1 1⁄2 cups heavy whipping cream 2 teaspoons chopped fresh thyme 1⁄2 teaspoon crushed red pepper 1⁄2 teaspoon ground black pepper 1 cup shredded sharp Cheddar cheese 1⁄2 cup sour cream Garnish: chopped country ham 1. In a large Dutch oven, melt butter over medium-high heat. 2. Add onion, garlic, and ham; cook until onion is soft and ham begins to brown, approximately 4 minutes 3. Add flour, and stir until well blended, approximately 1 minute. 4. Stir in broth; cook until thickened and bubbly. 5. Add potatoes; bring to a simmer. Reduce…

seafood pot pie Yield: 4 servings 3 tablespoons butter 1⁄2 cup finely chopped green onion 1⁄2 cup finely chopped red bell pepper 1⁄2 cup finely chopped celery 2 tablespoons all-purpose flour 1 cup whole milk 1 cup fresh shrimp, cooked 12 ounces lump crabmeat 1 (10-ounce) package frozen creamed corn, thawed 1 cup cooked Yukon Gold potatoes, cut into chunks 1 pinch ground red pepper 1⁄2 teaspoon garlic powder Salt to taste Ground white pepper to taste 1⁄2 (14.1-ounce) package refrigerated piecrust (1 piecrust) 1 tablespoon chopped fresh Italian parsley 1. In a large saucepan, melt butter over medium heat. Add green onion, bell pepper, and celery. Cook until vegetables are tender, approximately 5 minutes. With a slotted spoon, remove vegetables to another bowl, leaving as much butter in pan…

carrot muffins Yield: 16 muffins 21⁄4 cups all-purpose flour 1 1⁄4 cups sugar 2 teaspoons ground cinnamon 2 teaspoons baking soda 1⁄2 teaspoon salt 2 cups grated carrot, squeezed dry 1 large Granny Smith apple, peeled, grated, and squeezed dry 1 (8-ounce) container crushed pineapple, squeezed dry 1⁄2 cup quick-cooking oats 3 large eggs 1 cup vegetable oil 1 teaspoon vanilla extract 1. Preheat oven to 350°. Line 16 muffin cups with paper liners. Set aside. 2. In a large bowl, whisk together flour, sugar, cinnamon, baking soda, and salt. Add carrot, apple, pineapple, and oats, stirring until well combined. 3. In a separate bowl, whisk together eggs, oil, and vanilla. Pour egg mixture into fruit mixture, and stir well to combine. Spoon batter into prepared muffin cups. 4. Bake…

smoky maple baked beans Yield: 6 to 8 servings 1⁄4 cup butter 1 large red onion, chopped 2 (28-ounce) cans baked beans 1⁄4 cup maple syrup 3 teaspoons hickory-flavored marinade, such as Moore’s 1 teaspoon liquid smoke 1 teaspoon kosher salt 1 teaspoon ground black pepper Garnish: cooked onion, chopped fresh parsley 1. Preheat oven to 350°. 2. In a large nonstick skillet, melt butter. Add onion to skillet. Cook over medium heat until tender, approximately 10 minutes. Remove from heat. Set aside, reserving 1⁄4 cup onion for garnish. 3. In a large bowl, combine beans, syrup, hickory-flavored marinade, liquid smoke, salt, pepper, and cooked onion, stirring to combine. Pour beans into a cast-iron skillet or baking dish. 4. Bake until thick and bubbly, approximately 1 hour 15 minutes. 5.…