Innholdsfortegnelse for March - April 2015 i Taste of the South

PURLOO NEW ORLEANS, LOUISIANA Located in the new digs of the Southern Food and Beverage Museum, this restaurant treats patrons to a dining experience that surpasses the average museum café. In addition to regular tables, guests can grab a chair in the 30-seat interactive exhibition kitchen, where they can quiz the chefs as they artfully execute seasonal dishes showcasing different regions of the South. nolapurloo.com GALLEY AND GARDEN BIRMINGHAM, ALABAMA Huntsville, Alabama’s hotshot chef James Boyce has brought his skills to Birmingham, and diners couldn’t be more pleased. Housed in a former mansion in the historic Highland Park neighborhood, Galley and Garden has a refined yet casual décor to match its menu of Southern fare with a decidedly French twist. Enjoy Tennessee rabbit, Carolina trout, Gulf snapper, and a host…

Conecuh Hickory Smoked Bacon Our longtime go-to for smoked sausage, Conecuh is laying the hurt on us bad with their hickory-smoked bacon. Straight from Evergreen, Alabama, this beautiful bacon has become our new favorite for breakfast and beyond. $6.19 for 1 1/2 pounds; visit conecuhsausage.com for store locations. Geechie Boy Mill Grits Working from their family farm in Edisto Island, South Carolina, Greg and Betsy Johnsman produce grits the old-fashioned way, using antique mills and heirloom corn. The resulting grits have superior flavor and texture, equally perfect for breakfast and dinner. $6.95; geechieboymill.com The Coop Maple Bourbon Syrup John Rivers may have spent years perfecting his fried chicken recipe for his restaurant The Coop in Winter Park, Florida, but it’s the maple bourbon syrup drenching the chicken and waffles and…

Basmati Take a short jaunt down 30A toward Destin to Santa Rosa Beach for this gem tucked back in the trees. From curries to sushi to pan-seared fresh catches, rich Asian flavors infuse and perfume every dish, offering a nice change of pace from the classic fried seafood platter. Find it: 3295 W. COUNTY HWY. 30A sushiseaside.net Farmers’ Markets Year-round, local farmers set up shop in several towns to share the fruits of their labor. In particular, Rosemary Beach and Seaside boast bustling Saturday markets, with vendors offering everything from heirloom watermelons and tomatoes to homemade calzones and carrot cake jam. Fish Out of Water Tucked between Grayton and Seaside is the resort community of WaterColor. There you’ll find Fish Out of Water, a charming beachside restaurant serving elegant renditions…

I have contentment. It is a great treasure to be able to say you have that. Our culture screams at us to not be content, telling us daily that we need more. We need more recognition, more money, bigger houses, nicer clothes, nicer china, more manicured lawns, faster cars, bigger diamonds, bigger audiences, bigger hair (OK, I’m not going to argue with that one!), more artful language, sharper retorts. Everything is “more” or “er.” BiggER, bettER. How many people do you think sit back, just breathe, and experience contentment on a daily basis? How about once a month or even once a year? It must be absolutely exhausting never being content. Being content isn’t about getting more. It’s about appreciating what you have. Contentment is one of the greatest gifts…

SAUSAGE AND EGG ENGLISH MUFFINS Yield: 6 sandwiches Skip the drive-thru line—these homemade breakfast sandwiches are ready in 15 minutes, and taste so much better. 6 large eggs 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1 (16-ounce) package bulk pork sausage 6 English muffins, split and toasted 2 tablespoons butter, softened 6 slices American cheese 1. Preheat oven to 350°. Spray a 6-cup jumbo muffin tin with nonstick cooking spray. 2. Crack one egg into each prepared muffin cup. Sprinkle with salt and pepper. 3. Bake until centers are set, approximately 15 minutes. Run a knife around edges to loosen. 4. Slice sausage into 6 patties. Place patties in a large nonstick skillet, pressing with a spatula to flatten. Cook over medium-high heat, turning occasionally, until cooked through,…

HERITAGE SYRUP FESTIVAL HENDERSON, TEXAS Always the second Saturday in November, the Heritage Syrup Festival is a folk life festival that features syrup-making demonstrations alongside other traditional activities. Located on the grounds of the Depot Museum, syrup makers use the museum’s antique equipment—still powered by a mule—to make the old-fashioned favorite. 866.650.5529 hendersontx.us RAISING CANE & SYRUP TASTING PIONEER FLORIDA MUSEUM DADE CITY, FLORIDA The Pioneer Florida Museum has had volunteers making cane syrup for years. The museum boasts its own cane patch, which yields just enough juice to produce a half a batch of syrup on its own, to which other “backyard” cane patches from around the area are added. The first cooking of the syrup season is often held before Thanksgiving, but volunteers continue to cook a few…

For any Southerner with an oven, banana bread is a familiar friend, with a scent and taste reminiscent of childhood. Memories of banana bread are ubiquitous—whether those memories are of taking part in the baking or of contributing talents in the eating department. We’d venture to say that any self-respecting Southern baker has a recipe for this quick bread stashed away on a tattered index card, if not etched into his or her memory. Banana bread is a quick bread, which uses chemical leaveners like baking soda and baking powder, rather than yeast. The carbon dioxide that is released leavens the bread immediately, while yeast takes time to grow. Prior to the development of baking soda and powder, American cooking called for pearl ash, which was produced by passing water…

See the South JUST A FEW HOURS' DRIVE IN ANY DIRECTION all around the South, you'll find enough to see and do for a lifetime of vacations. Grab a couple of girlfriends, arrange a family reunion, or sneak away yourself to any one of the destinations profiled in this special travel section. Throughout the South, cities are teeming with festivals, hot new restaurants, museums and nightlife. There are also relaxing indulgences like spa destinations, luxury mountain retreats, and natural attractions both breathtaking and awe-inspiring. The lure of the South extends through its delicious food, beautiful scenery and Southerners themselves. Welcome to the South, where hospitality reigns. Ridgeland...The Art of it All RIDGELAND IS TIIE PLACE FOR TRAVELERS LOOKING for fabulous shopping, a delicious meal and awesome accommodations. Whether for business…

THE THING I LOVE MOST ABOUT BREAKFAST is how a few simple ingredients become transcendent dishes. Flour, butter, and buttermilk rise into a heavenly stack of biscuits. Grits cooked until tender comfort and soothe. A slice of bread, toasted perfectly in the oven, is a canvas for any jam or spread you might have on hand. Eggs need nothing more than a pat of butter for frying. And bacon, well, all you need is bacon, cooked until crispy. While decadent breakfasts, like tall stacks of pancakes and over-the-top egg dishes, are luxuries often reserved for weekends and holidays, you can make the most of every morning by treating yourself to a simple breakfast, made from humble ingredients of the highest quality. The South is full of passionate food artisans perfecting…

THE DONUT SHOPPE Muscle Shoals, Alabama 256-383-3010 HARLOW’S BAKERY Pineville, Louisiana 318-448-0399; harlowsbakery.com THE DONUT HOLE CAFE AND BAKERY Destin, Florida 850-837-8824 GLAZED GOURMET DOUGHNUTS Charleston, South Carolina 843-577-5557; glazedgourmet.com TATO-NUT DONUT SHOP Ocean Springs, Mississippi 228-872-2076 BRITT’S DONUT SHOP Carolina Beach, North Carolina 910-707-0755 JERI-LIN DONUTS Blytheville, Arkansas 870-763-9679 HOTEL TABARD INN Washington, DC 202-331-8528; tabardinn.com GIBSON’S DONUTS Memphis, Tennessee 901-682-8200 SUBLIME DOUGHNUTS Atlanta, Georgia 404-897-1801; sublimedoughnuts.com…

Bursting with color and flavor, spring strawberries are the perfect fruit for brightening (and lightening) French toast. Almond milk provides a nutty-sweet custard base, which is perfumed with the eye-opening aroma of fresh orange zest. STRAWBERRY-ALMOND FRENCH TOAST CASSEROLE Yield: approximately 6 servings 1 pint strawberries, halved 1 day-old baguette, thinly sliced 2 large eggs 2 large egg whites 6 tablespoons sugar 3/4 cup unsweetened plain almond milk 2 teaspoons orange zest, divided 1 teaspoon vanilla extract 1/2 teaspoon almond extract Pinch of kosher salt Buttered Honey (recipe follows) Garnish: toasted sliced almonds, confectioners’ sugar 1. Preheat oven to 350°. 2. In a 10-inch oven-proof skillet, arrange strawberries and bread slices as desired. Set aside. 3. In a medium bowl, whisk together eggs, egg whites, and sugar until smooth. Whisk…

What is the Baton Rouge area culinary identity? Being between New Orleans and Lafayette, there are a lot of Creole and Cajun influences, but now with the Louisiana Culinary Institute, I think the younger chefs are starting to develop their own identities. What is the connection between capital region chefs and farmers? It’s really a close relationship, like family. A lot of chefs here grew up around farmers and fishermen and honed their skills cooking what they were growing or catching. Growing up in Batchelor, my family had a big farm with corn, wheat, cotton and soybeans, but we also had a garden where we grew eggplant, purple hull peas, okra and squash. We learned how to cook things we grew ourselves and developed a respect for the land.…

QUICKER • no preheat needed • faster cook time • no clean-up TASTIER • more even toasting • superior texture • better for toppings CLASSIC CHEESE Preheat oven to 375°. Spread 1 slice of Texas toast with 1 teaspoon softened butter; sprinkle with1/4 cup shredded sharp Cheddar cheese and1/4 cup shredded mozzarella cheese. Bake on a baking sheet until cheese melts and edges begin to brown, 8 to 10 minutes. Yield: 1 serving SATURDAY MORNING CINNAMON Preheat oven to 400°. In a small bowl, stir together 2 tablespoons softened butter, 1 tablespoon sugar, and 1/2 teaspoon cinnamon; spread mixture over 2 slices of white sandwich bread. Bake until lightly browned, 8 to 10 minutes. Yield: 2 servings NUTELLA AND BISCOFF Spread 2 pieces of toast with 3 tablespoons Nutella (chocolate-hazelnut…

FRUITY PEBBLES CONFETTI CUPCAKES Yield: 2 1/2 dozen cupcakes Tastier than traditional sprinkles-filled cupcakes, these cuties are bursting with bright flavor. 1 cup unsalted butter, softened 2 cups sugar 4 large eggs 1 teaspoon vanilla extract 21/2 cups cake flour, such as Swans Down 1 tablespoon baking powder 1/4 teaspoon kosher salt 1 cup heavy whipping cream 1 cup fruit-flavored cereal, such as Fruity Pebbles Cream Cheese Frosting (recipe follows) Garnish: miniature novelty marshmallows, such as Lucky Charms 1. Preheat oven to 350°. Line 2 1/2 dozen muffin cups with paper liners. Set aside. 2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating…

There are many reasons I am thankful to live in the South, and an early spring is one of them. I don’t mind a little cold weather every now and then, but I always welcome the warm sunshine. This month’s menu embraces many spring flavors and will hopefully introduce your supper club to a few techniques that will help improve everyone’s cooking skills. The Roasted Beet and Orange Salad will show you how easy (and not messy!) it is to roast beets, and segmenting citrus is a simple technique every home cook can master. Finally, many cooks think making risotto is challenging, but it is actually one of the easiest dishes to prepare. You can adapt it to any season, and it will make you look like a kitchen genius.…

THE SWANS DOWN ®  CAKE FLOUR DIFFERENCE • Swans Down® Cake Flour is 27 times finer than all-purpose flour, so it makes your cakes rise higher and gives them a texture that is lighter, fluffier, and more moist. • Swans Down® Cake Flour is great for all baked goods, not just cakes. It makes cookies more delicate, biscuits more tender, muffins more moist, pancakes fluffier, and everything more delicious. TIPS FOR MEASURING SWANS DOWN ®  CAKE FLOUR • Sift cake flour once, and then spoon desired amount into your measuring cup. • Use a knife to scrape excess flour from measuring cup. • Use dry measuring cups (as opposed to liquid) for measuring Swans Down® Cake Flour. USE SWANS DOWN ®  CAKE FLOUR IN YOUR FAVORITE RECIPES…

When reading their cookbooks or walking into the Back in the Day Bakery in Savannah, Georgia, you get the impression that the Days live in a magical fairytale. Surely sparrows must tie Cheryl’s apron strings and enchanted field mice help her measure ingredients. Cheryl and her husband Griff make sure they not only bake incredible treats, but also pay attention to every detail. This is a bakery reminiscent of childhood, warm and friendly and always ready to share its plenty. In their second cookbook, Back in the Day Bakery Made With Love, Cheryl and Griff do just that, sharing not only recipes, but tips, thoughts, and crafts to make all of your homemade efforts even more special. Tell us about your bakery and neighborhood. When we first opened the bakery,…

CHOCOLATE GRAVY Sometimes the most delicious things are the simplest. Cocoa powder, milk, and a little sugar bubble into a dark and luscious sauce that transforms biscuits into a divine dessert. TOMATO GRAVY Juicy tomatoes break down into a ruby puddle of Southern goodness that’s just as tasty spooned over grits as it is on biscuits. SAWMILL GRAVY Sausage drippings, flour, and milk (and bits of browned sausage, if you’re lucky!) combine for a gravy that goes with all your breakfast favorites. RED-EYE GRAVY While it might not be true, the rumor that President Andrew Jackson named this gravy for his moonshine-loving cook is too good to dismiss. CRAVING GRAVY? Visit our blog at tasteofthesouthmagazine.com for these delicious recipes!…

Bordered by aquamarine waters as clear as a March birthstone, Grayton Beach, WaterColor, Seaside, Alys Beach, and Rosemary Beach beckon, each with its own distinct personality. Read on, and let me help find the spot that’s perfect for you. Amavida Coffee Across the street from the Seaside post office (and also down in Rosemary Beach), this cubbyhole of a coffee shop is worth ducking into after your early morning beach walk. Not only is every cup brewed to perfection by their talented baristas, every bean is responsibly sourced to protect and support the farmers who grow them. It’s coffee you can feel good about—really good about. Find it: 2236 E. COUNTY HWY. 30A amavida.com Modica Market Tucked in the crescent of shops and restaurants around the perimeter of the Seaside…

How would you describe food on the Northshore? We’re close to the local farmers’ market, so everything is incredibly fresh. There are a lot of talented chefs on the Northshore, and the food here is comforting and crave-worthy. What makes the Northshore different from other places throughout Louisiana? It’s different because there are a lot of smaller mom-and-pop restaurants like ours, and people have an appreciation for good food. On the Northshore, we see many familiar faces and dedicated regulars. People come back again and again.…

SAUSAGE AND SWEET POTATO FRITTATA Yield: approximately 4 servings Tender sweet potato and hearty sausage make every bite of this skillet frittata delightful. 1 (16-ounce) package bulk pork sausage 1 large sweet potato, peeled and thinly sliced (about 3 cups) 1 medium tomato, halved and sliced 1 clove garlic, minced 1/4 cup chopped fresh parsley 1 tablespoon chopped fresh dill 12 large eggs, beaten 11/2 teaspoons kosher salt 1/8 teaspoon crushed red pepper 1/2 cup grated Parmesan cheese Garnish: fresh dill 1. Preheat oven to 350°. 2. In a 12-inch nonstick oven-proof skillet, cook sausage over medium-high heat, stirring occasionally, until browned and crumbly, approximately 8 minutes. Add sweet potato; cook, stirring gently, until tender, approximately 8 minutes. Stir in tomato and garlic; cook 1 minute more. 3. Add parsley,…

Sugar, molasses, honey: these are certainly all sweet, but often lacking in nuanced flavor and golden ribboning goodness. Cane syrup, made by a process well loved by those who uphold the tradition, and a product becoming more and more esteemed in kitchens large and small across the South, has character to spare. The cane syrup tradition grew out of an economy that was based on sugarcane production. This is especially true in Louisiana, where sugarcane is an integral part of its history. Brought to the area by Jesuits over 200 years ago, sugarcane helped define the lifestyles of the people who depended on its success. While the sugarcane business focused on the exportation of white granulated sugar to Europe, those who actually grew the cane learned to use what they…

HOST SPRINGTIME ASPARAGUS RISOTTO Start risotto before guests arrive. When it is about halfway cooked, cover, and remove from heat. About 20 minutes before dinner is served, finish cooking risotto. Stir in asparagus and cheese. GUEST 1 SMOKED SALMON DEVILED EGGS I usually make my filling ahead of time and stuff the eggs just before serving. These beauties are difficult to transport once assembled and garnished. GUEST 2 ROASTED BEET AND ORANGE SALAD This salad can be prepared ahead and tossed with the dressing just before serving. I love serving my salads on a large platter rather than in a bowl to ensure the toppings don’t fall to the bottom. GUEST 3 MINI CHEESECAKES WITH MARINATED STRAWBERRIES Make the cheesecakes ahead of time, and marinate the berries before supper club.…

Few things evoke thoughts of the South more than a warm, buttery, flaky biscuit. The perfect addition to any breakfast table, biscuits pull triple duty as a side item, a dessert, and even the main attraction of a meal. While biscuit making was once considered a necessary skill for charming folks at church socials, welcoming neighbors, and snatching up a husband, the craft has fallen by the wayside for the average person. But fear not. These Southerners are baking them the old-fashioned way—from scratch, with love. Callie’s Hot Little Biscuit CHARLESTON, SOUTH CAROLINA Callie’s Hot Little Biscuit is the small eat-in interpretation of Carrie Morey’s already successful biscuit retail company, Callie’s Charleston Biscuits. For years, customers have been asking for a place to go in and pick up a hot…

Carrie Morey has taken her mother’s recipe for biscuits and turned it into a booming business. Between her biscuit retail company, Callie’s Charleston Biscuits, her first cookbook, Callie’s Biscuits and Southern Traditions, and her new eat-in venture, Callie’s Hot Little Biscuit, Carrie continues to fill the biscuit-shaped void in our hearts as she practices this Southern art. Favorite way to top a biscuit? I’m a classic girl—I like them with a big pat of salted butter. Favorite breakfast food other than biscuits? I love bacon, sausage, and grits all mixed together—it may not be the prettiest presentation, but it’s what I crave. Three things you always have in your pantry? I always have San Marzano tomatoes and canned white beans on hand for soups, stews, and salads. They’re year-round musts.…