ODE TO CAST IRON

Cast Iron Chicken Pot Pie | for the love of the south

As I glide my fingertips across the slick surface, I can’t help but think of the never-ending tales of home cooked meals over the years preserved away in the glossy depths of the cast iron skillet. As the seasons change, I need my cast iron stories to tell of heartwarming, comforting meals. Chilly autumn afternoons are instantly uplifted by hearty soups and stews blipping away on the back burner. Lazy weekend mornings are filled with warm spices as pumpkin pie spice Dutch babies bake in the oven, revealing their duvet like ruffled edges and melted puddles of butter. Impossibility crisp roast chicken heady with the aroma of rosemary and garlic reclines in a skillet along with baby potatoes basking in a pool of gloriously golden chicken renderings. Effortless yet elegant pot pies with the flakiest edges of puff pastry grace the dining table. All of these dishes give thanks to the humble yet precious cast iron skillet. These are the kind of meals that comfort, making one feel whole again.

Fall Pumpkins | for the love of the south

My love of cast iron is inherited. Growing up, our heirlooms came in the form of glossy smooth cast iron skillets. These gleaming black skillets were permanent fixtures on the stovetops of the kitchens I grew up in. The most precious cast iron in my family belonged to my great great grandmother. I remember the moment I first laid eyes on its glasslike surface, and I thought about the decades of fried doughnuts, cornbread, roux and yeast rolls made in this skillet. The memory of each meal sealed away in its depths, adding layers to its history. When I held the treasured skillet, I felt in a way it had the power to bond me with the great women Southern before me -making me feel part of its legacy.

Cast Iron | for the love of the south

As a young girl, I was taught to value and respect the skillet. It sears beautifully, it’s essentially nonstick (just make sure you preheat the skillet first), and once the skillet is hot it stays hot. You get the loveliest crust when baking pies and breads in cast iron. It deepens flavors of dishes as it caramelizes or chars whatever is in the skillet beautifully. Because of its ability to withstand blistering hot temperatures, it’s perfect to use on the grill. Also, cast iron can go from the stove to the oven to the table, which means it saves me from washing any extra dishes.

Here are a few tips to keep your cast iron performing beautifully: A well-seasoned skillet—one that is essentially nonstick and has a shiny surface slick from use—can handle acidic foods, but if your skillet is new, acid will strip the seasoning. So, steer clear of anything acidic like vinegars, lemon juice, and tomatoes while you build up your seasoning.

After you are finished cooking in your cast iron, allow it to cool slightly and rinse it under hot water. Scrub with a pan brush until clean. Dry the skillet immediately and place it on the stovetop over medium-low heat. While the skillet is heating up, pour a nickel-size drop of flavorless oil, such as sunflower oil, into the skillet. You don’t need much! Turn the heat off and rub the oil into the surface of the skillet with a paper towel. Let the skillet cool and dry completely before putting it away.

Chicken Pot Pie Filling | for the love of the south

If you have stubborn residue caked onto your skillet, here’s what you do: Place the skillet on medium heat and add water to fill it one-quarter of the way up the side. Once the water begins to boil you will notice the residue releasing from the surface of your skillet. You can use a wooden spatula or spoon to help scrape the bits off the bottom of the skillet. Rinse out the pan. If there is still grime at the bottom, repeat until clean. If necessary, you can use a mild detergent. Just remember to season it afterward.

If you ever do discover a rust spot, don’t fear. Just use a stiff brush dipped in vinegar to scrub it off, let it dry and then rub it with a drop of oil. If you have a skillet that’s been neglected in the deepest darkest part of your cupboards, and it has become gray in color or has a light coating of rust at the bottom, all you have to do is wash the skillet with hot, soapy water, rinse and dry completely. Apply a neutral oil on a paper towel and rub the inside and outside of the skillet with oil. Preheat the oven to 350F. Place a piece of aluminum foil on the bottom rack of the oven to catch any drips and place the skillet upside down on the top rack of the oven. Bake for one hour, turn the oven off and let the skillet cool completely in the oven before storing.

The best advice I can give to keep your cast iron skillet looking and performing beautifully is to use it constantly. This is the perfect time to make strings and strings of heartwarming meals leaving you and your loved ones feeling taken care of, readied to face a lovely season of change.

Cast Iron Chicken Pot Pie | for the love of the south

Here is the link to my Cast Iron Chicken Pot Pie recipe I created for Whole Foods Market this fall!

This post is written in partnership with Whole Foods Market, but all opinions are my own.

Advertisements

AROUND THE TABLE

Tomato & Bacon Sandwich with Chipotle Mayonnaise | for the love of the south

Tracing the lines down the slats of my kitchen table, sketching over the saw marks with my fingertips. This table gives life in a way, serving as a place to feed family, friends and myself; it’s a safe haven. It’s where we are restored and fortified, empowering us to face the world again.

I’m not a professional chef, but I am a professional eater, a home cook. The story of a home cook is rooted in where we come from, the lives we’ve lived, and the mouths we feed. My favorite cookbooks are written by home cooks. They are the ones that weave stories together; stories strung along about the lives of recipes, succession of meals, characters revealed around the table. My book is a story of the culture I hold dear, but more importantly, it’s a collection of what I eat every day.

Around the Table | for the love of the south

If you’ve had a marvelous tomato sandwich, then you will understand why I’m sharing this recipe from my book. Honestly, a tomato sandwich done right can be one of the most wonderful things in life. It’s simple yet deeply satisfying. Also, this is one of the handful of recipes that helped sustain me while spending countless hours writing and editing my cookbook. It never failed me, and no matter how busy I was, I knew in my kitchen I had the basics; bread, mayonnaise, Tabasco, bacon in my freezer and tomatoes on my countertop. There is such security in knowing I have everything I need to make a juicy and crispy tomato bacon sandwich.

I spent the first two years in my new house without a kitchen table. I couldn’t quite find the right one until I spotted this beautiful reclaimed wood table from Arhaus. It is elegant, sturdy, and full of character. I love how it had a life before it graced our dining room. The kitchen table is something precious to me. It’s one of those things like my skillets, silver, pearls and china I will pass on. This table will see many years of candlelit dinners ending in nights of empty bourbon glasses and caramel wrappers, brunches with antique vases spread about the table filled with blushing blooms, vanilla scented doughnuts, blackberries, chicory café au lait, and late lunches spent over bowls of chicken and sausage gumbo and spicy skillet fried okra. All the while, I’ll be engraving my own stories around the table, the heart of my home.

Tomato Bacon Sandwich from Cookbook | for the love of the south

Tomato & Bacon Sandwich with Chipotle Mayonnaise

Serves 1

This recipe is a grown-up version of my childhood go-to sandwich. If done correctly, a tomato sandwich can be one of the greatest pleasures in life. Since this recipe is simple and requires few ingredients, quality is key, so try to buy the best bread, tomatoes, and bacon that you can.

2 slices thick-cut bacon

2 slices of your favorite bread (I love sourdough or a crusty baguette.)

Chipotle Mayonnaise (recipe follows)

2 slices tomato (1/2 to 3⁄4 inch thick)

In a medium skillet, fry the bacon over medium-low heat until crispy. Drain the bacon on a plate lined with a paper towel. Place the skillet back on the heat and toast up both sides of the bread in the bacon renderings until golden brown.

Spread a layer of the chipotle mayonnaise over one side of each piece of toast. Lay the slices of bacon on top of the mayonnaise. Lightly press down on the bacon, helping it adhere to the mayonnaise. Lay the tomato slices on top of the bacon. Crown the sandwich with the remaining piece of mayonnaise-slathered toast. Press down on the sandwich and cut on the diagonal. This sandwich is best enjoyed standing over the kitchen sink.

CHIPOTLE MAYONNAISE

Makes 1⁄4 cup

1⁄4 cup mayonnaise

Several dashes of Tabasco chipotle pepper sauce

In a measuring cup, combine the mayonnaise and chipotle pepper sauce. Any leftover mayonnaise can be stored in the refrigerator for another use.

 

SaveSave

SaveSave

VERONA, THE MARBLE CITY: PART II

Verona, The Marble City | for the love of the south

When we got back to the hotel late that afternoon, we bundled up for one final stroll around the marble streets of Verona. We walked under the Porta Borsari, which is at the end of the elegant Corso Porta Borsari. The ancient Roman gate to the city is constructed of local white limestone. It has two arches framed by pillars with Corinthian capitals. We made our way to the Basilica di Sant’Anastasia, which drips with Gothic influence. The colors of red, black and white echo from the floor to its crossed vaulted ceiling. Reverently, we walked around the church, attempting to take in all its beauty. Finally, we made it to the Piazza Bra, which is the largest square in Verona.

Processed with VSCO with kp8 preset

We walked over the liston, which refers to the long marble slabs used for paving the west side of the piazza. We passed café after café filled with tourists and locals enjoying the brisk evening air and the bustle of the holiday festivities. The last stop was the Arena di Verona, the amphitheater located in the heart of the Piazza Bra. I imagined all the gladiator fights, jousts and tournaments that took place just on the other side of these stone walls. We walked all the way around the pink and white stone amphitheater. By this point, Michael and I felt quite confident we knew our way back to the hotel without directions, and we were about to be served a very large slice of humble pie.

FJ9B1814

We were supposed to turn left at the arena. We thought we turned left. At first, it was romantic strolling arm in arm under the icicle lights strung along piazza after piazza. After ten minutes or so, we both realized we were absolutely lost. Shockingly neither of our phones were working so looking up directions to our hotel was out of the question. After about an hour or so (or for what felt like an hour), we dove deeper and deeper into the city. In which direction, I couldn’t tell you.  Miraculously, of course, we made our way back to the hotel. In a matter of moments all was well with the world, but we will never forget about our time getting lost head over heels in the Marble City of Verona.

Arrabbiata | for the love of the south

Arrabbiata

Generously Serves 2

Note: We traveled to Verona to visit with Giovanni Rana, which is a family owned pasta company in Verona. Having their pastas stocked in my refrigerator is a lovely way to remember the trip! I use fresh Giovanni Rana Tagliatelle for this recipe, but you can use any pasta shape you love!

 Arrabbiata literally means “angry” in Italian. The dishes namesake refers to the spiciness of this pasta dish. If you are sensitive to spice, reduce the amount of red pepper flakes to 1/4-1/2 teaspoon. I love using whole, green Castelvetrano olives for this recipe. To easily pit the olive, crush with the blade of a knife like you would smash a clove of garlic and fish out the pit. But, of course, you can use pitted olives if you like!

¾ teaspoon red pepper flakes

¼ teaspoon dried oregano

1 garlic clove

1 small shallot

2 tablespoons olive oil

1 slice bacon, chopped

¼ teaspoon freshly ground black pepper

1 can (28 ounces) whole peeled tomatoes, hand crushed

1 tablespoon tomato paste

6 ounces Giovanni Rana Tagliatelle

10 green olives, pitted, roughly chopped

Small handful basil leaves, hand torn

Kosher salt

Extra-virgin olive oil, for finishing

 

Finely chop red pepper flakes, oregano, garlic and shallot together. Set aside.

In a large skillet over medium heat, add oil and bacon. Once the bacon is crisp and lovely and golden in color, toss in the red pepper flakes, oregano, garlic, shallot, and black pepper.

Once the shallots and garlic begin to color around the edges, about a minute. Slowly add the tomatoes and tomato paste to the skillet. Season with salt, and allow the tomatoes to gently come to a bubble. Lower the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Adjust seasoning if needed.

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Reserve about ¼ cup of the starchy pasta water and drain the pasta in a colander.

Toss the olives and basil leaves into the sauce at the last minute. Add a little reserved pasta water and pasta to the sauce and toss. Drizzle with extra-virgin olive oil and serve.

Arrabbiata | for the love of the south

This post was sponsored by Giovanni Rana, but all the experiences and opinions are my own!

VERONA, THE MARBLE CITY: PART I

Verona, The Marble City | for the love of the south

I fell in love with Verona the moment my right foot graced its pink marble streets. We began walking down the Ponte della Vittoria where we were greeted by a pair of equestrian statues on both sides of the bridge, welcoming us into the city. The deep blue Adige River sweetly swept under us as we walked across the bridge. Staring at the blushing marble paths and amber buildings with their ancient balconies, I understood why this city was the setting for one of the greatest love stories of all time.

After checking into our room at the Palazzo Victoria, Michael and I quickly dropped off our bags and walked hand in hand through the streets of Verona to the House of Capulet. We walked through the long entryway to the courtyard. The lengthy entrance opens to an ivy-covered brick façade decorated with elegant gothic windows on either side of the legendary balcony. All the way at the end of the courtyard is a lovely bronze statue of Juliet Capulet. I sat there for a moment and listened to the words penned by Shakespeare almost haunting the walls as they echoed around me. We made our way past the crowd and back through the long archway, which is covered in graffiti were couples have written their names on the wall, believing that doing so means their love will be eternal. On the way back to the hotel, we just had to pass by Romeo’s medieval house. We almost missed the building until we spotted this inscription on the exterior wall, “Oh Romeo, Romeo! Wherefore art thou Romeo?”

Verona, The Marble City | for the love of the south

Our room was on the top floor of the hotel. Floor to ceiling windows faced the center of a honey-colored courtyard below. Despite freezing temperatures, I opened the windows and played Noël Coward’s “A Room with a View” while looking out onto the courtyard in my pajamas with an espresso in hand.

Verona, The Marble City | for the love of the south

On the second day, we traveled east to the small hamlet of Soave. We pulled up to the city’s ancient walls to Borgo Rocca Sveva, which is home to the most beautiful wines in the region. We toured the winery and completely fell in love with both the silky, ruby red Amarone della Valpolicella and with the floral and fruity Soave Classico. After our wine tasting, Michael and I decided to venture inside the walls of Soave. Perched at the top of the hill, the majestic Castello di Soave overlooks the town. The sky was overcast, and it left a golden glow over the city. It was as if I was looking through a glass filled with white wine from the region or perhaps we drank too much at our tasting. Either way whether it was the weather or the wine, it was a lovely trip indeed.

Verona, The Marble City | for the love of the south

Grilled Radicchio & Balsamic Pasta | for the love of the south

Grilled Radicchio & Balsamic Pasta

Serves 2

Note: We traveled to Verona to visit with Giovanni Rana, which is a family owned pasta company in Verona. This dish is inspired by the lovely radicchio I found in the markets in Italy. I love the way the bitter radicchio is slicked by the smoky bacon and the whole dish is lifted by beautiful balsamic vinegar. I am using Giovanni Rana Fettucine for this dish, which is great for a quick weeknight meal. 

 

6 ounces Giovanni Rana Fettuccine (or any other long, thin shaped pasta)

½ small head radicchio, core removed, leaves separated

1 slice bacon, roughly chopped

1 teaspoon rosemary leaves, roughly chopped

1 garlic clove, finely chopped

Pinch red pepper flakes

1 tablespoon balsamic vinegar

1 tablespoon unsalted butter

Shaved Parmesan, for serving

Extra virgin olive oil, for serving

Kosher salt and freshly ground black pepper

 

In a large pot of salted boiling water, cook the pasta until al dente. Reserve about ½ cup of the starchy pasta water and drain the pasta in a colander.

In a large skillet over medium heat, grill the radicchio leaves for a few seconds until charred in a few spots. Remove the radicchio from the skillet and set aside. Toss the bacon into the skillet. Once the bacon is lovely and crispy, take the skillet off the heat and add the grilled radicchio, tearing the leaves into long strips as you add them to the skillet. Toss in the rosemary, garlic, red pepper flakes, balsamic vinegar, butter and reserved pasta water. Place the pan back on the heat and simmer until the sauce thickens slightly. Adjust seasoning if necessary.

Add the fettuccine and toss, toss, toss. Divide between two bowls and shower with shaved Parmesan cheese and a drizzle of extra virgin olive oil.

Radicchio | for the love of the south

This post was sponsored by Giovanni Rana, but all the experiences and opinions are my own!

SaveSave

A VENETIAN WONDERLAND

A Venetian Wonderland | for the love of the south

We stepped off the platform at the Venice train station and strolled through the sliding glass doors. As the doors slid open, it was as if we were transported through the looking glass and into a wonderland teeming with life and infinite color. Venice greeted us with the San Simeone Piccolo with its pale green dome and white columns, cinnamon rose-hued palazzi, and jade-colored canals.

A Venetian Wonderland | for the love of the south

As Michael and I strolled deeper into the heart of the city, I was shocked by the narrowness of the alleyways. Walking through the confined passageways, it was almost haunting how the city walls towered above me. All I could hear were the echoes of the voices beyond the walls and the sound of my luggage wheels skimming across the icy streets. Colorful Murano glass and carnival masks gleam like jewels against the dark facades in the alley.

A Venetian Wonderland | for the love of the south

Spicy Salami Pan Pizza | for the love of the south

As soon as we made it to our hotel, we quickly dropped off our bags. First things first, I needed to eat, and I was desperately craving pizza. We spotted a small bakery/pizza shop a few steps away from our hotel. Strings of pizza and focaccia were displayed on pale wooden cutting boards. The dough was cloudlike and fluffy. My eyes fixed on the spicy salami pizza. I ordered a few slices along with a piece of tomato focaccia. Lastly, I ordered an Aperol spritz, which was jewel-toned, slightly bitter and simply adorned with an orange slice. The pizza was soft in the center yet crisp at the edges; each slice elegantly dressed with mozzarella, fresh tomato sauce, and spicy salami. We were in heaven.

With our stomachs full and pizza cravings slaked, we were able to focus on discovering the city. We followed arrows directing us to the Piazza San Marco. We rode the elevator to the top of the Campanile di San Marco for the best view of the city. We strolled past rows of deep blue gondolas bobbing side to side in the water and statues with such detail they looked as if they were about to come to life. As we made our way to the Basilica San Marco, snow began to fall. At that moment, I felt like we were in a kind of snow globe as we stood in the center of the piazza.

Processed with VSCO with a6 preset

A Venetian Wonderland | for the love of the south

Perched in a stone building along a canal just off the Piazza San Marco is Harry’s Bar. As I opened the heavy, wooden door, I was immediately greeted by a kind waiter in a crisp white jacket. He pointed to the corner table and asked what we’d like to drink. Without skipping a beat, I said, “Bellini, please.” It was only natural as Harry’s is the birthplace of one of my favorite cocktails.

A Venetian Wonderland | for the love of the south

In 1948, the bartender, Giuseppe Cipriani, created a cocktail by combining thick, white peach puree with prosecco. He named the drink after the 15th century Venetian painter, Giovanni Bellini. As the summer sun set on his favorite Bellini painting, the colors reminded Cipriani of his beloved peach cocktail. My drink appeared seconds after we sat down at the lacquered wooden table. The Bellini was served in a small glass tumbler along with a little glass bowl filled with green, Ligurian olives. Specks of peach skin floated in the frothy, pale golden pink cocktail. Needless to say, this was the best peach Bellini I’ve ever had. It was a much needed little glass of summertime on a cold winter’s day.

A Venetian Wonderland | for the love of the south

Early the next morning, we walked from our hotel to the Rialto Bridge vaporetto. It was still dark, and a wintery mix of ice and rain drizzled in the air. We boarded the water ferry and said silent goodbyes to the city of Venice. I exhaled deeply as if waking up from the most wonderful dream as we walked through the sliding doors of the train station to the other side of the looking glass and back to reality.

Spicy Salami Pan Pizza | for the love of the south

Spicy Salami Pan Pizza

Makes 2, 13 x 9” pizzas

Note: The dough is inspired by Roberta’s fabulous pizza dough recipe. Of course, you can mix this dough by hand if you don’t have a stand mixer. Because this recipe calls for instant dry yeast, it does not need time to proof. If you are using regular dry yeast, allow it time to bloom in warm water for 5-10 minutes. The assembly portion of this recipe is for one pizza intentionally. Since the dough is split between two separate baking sheets, you can bake one off and save the other dough for the next day, or you can get creative with your own toppings for the second pizza. It’s a blank slate!

 

For the Pizza Dough:

612g (4 cups) all-purpose unbleached flour

16g (5 teaspoons) sea salt

2 cups warm water

4g (2 teaspoons) dry instant yeast

8g (2 teaspoons) olive oil

 

In a stand mixer fitted with a dough hook attachment, mix flour and salt together for a few seconds.

In a measuring cup, stir together water, yeast and oil. Pour the liquid in the center of the flour and salt. Mix on a medium low speed for 3 minutes, or until the dough wraps around the hook and the sides of the bowl are clean.

Cover the bowl with plastic wrap or a tea towel and allow to rest for 25 minutes.

Cut the dough in half and form 2 equal balls. Place each ball of dough on a 13×9″ rimmed baking sheet fitted with lightly floured parchment paper. Top the dough with a little more flour. Tightly wrap with plastic wrap and stash away in the fridge for 8 hours or up to 48 hours. (If you don’t have space in your fridge for 2, 13×9″ baking sheets, place each ball of dough on a parchment-lined dinner plate instead. I always proof the dough on the baking sheet I will use to bake the pizza in so I am one step ahead of myself the next day, and I am saving myself from cleaning extra dishes. Win-win!)

 

For the Tomato Sauce:

2 cups whole peeled canned tomatoes

1 tablespoon olive oil

1 garlic clove, minced

Small handful basil leaves, hand torn

Sea salt

Toss all of the ingredients in a mixing bowl and hand crush the tomatoes in with the oil, basil and garlic. Adjust the salt to your taste. (If you like a thinner sauce, you can purée the sauce or push it through a sieve, discarding the solids.) Set aside. If you want to make this sauce ahead of time, just stash it away in the fridge up to a week.

 

Assembly for 1, 13 x 9” Pizza:

1 portion of Pizza Dough, recipe above

Scant 2 tablespoons olive oil

6 tablespoons Tomato Sauce, recipe above

4 ounces fresh mozzarella, torn into 1″ pieces

5 slices spicy salami, cut in half

Pinch of red pepper flakes

Parmesan cheese, freshly grated, for serving

 

Preheat the oven to 550oF.

Take the dough out of the fridge and lift the parchment with the dough still on top and place on the countertop. Rub the rimmed baking sheet with the olive oil, making sure to cover the bottom and sides of the pan with oil.

On a lightly floured surface, press and stretch the dough so it’s roughly the size of your sheet pan. Place the dough back in the oiled pan, loosely cover with plastic wrap and let the dough rise next to the preheating oven for 30 minutes. (If you notice the dough is not completely covering the corners of the pan, take this time to gently lift the dough up, stretch the dough and firmly press into the corners of the pan. Any exposed space on the bottom of the baking sheet is a potential burn zone/oil-spattering station!)

Remove the plastic wrap and spoon the tomato sauce onto the dough, spreading the sauce close to the edges. Evenly scatter the mozzarella, salami and red pepper flakes over the sauce. Bake for 10-15 minutes, or until the crust is golden brown, cheese has beautifully melted and salami is crisp. Shower with freshly grated Parmesan cheese and serve! (After I grate the Parmesan cheese over the pizza, I slide the whole pizza onto a large cutting board, slice it up and slide it back on the hot baking sheet to serve!)

Spicy Salami Pan Pizza | for the love of the south

 

SaveSave

PRETTY IN PINK

Strawberry Shortcake Meringues | for the love of the south

February, the month of seemingly perpetual grey skies. When winter seems to drag on for all eternity and spring is nowhere in sight, in rambles Valentine’s Day in all its kitschy glory. This time of year, the world is in desperate need of a little color, a little life, and my answer to the call comes in the form of shockingly pink, cloudlike strawberry shortcake meringues worth swooning over. Usually I’m not one for kitsch, but on Valentine’s Day, I dive in head first.

These meringues are cartoonlike crunchy on the outside yet marshmallowy in the center. The crushed vanilla wafers remind me of slightly salty and buttery shortbread. Strawberries add a lovely tartness; meringues desperately need sharpness to balance out its sweetness. The flavor combination reminds me of those strawberry shortcake ice cream pops I loved when I was a little girl.

Yes, these meringues are over the top, but they are also a breeze to make. On Valentine’s Day, I would not have you chained all day to your oven or even think of asking you to reach for a candy thermometer. I want you to gracefully and confidently whip these up, feel like a domestic goddess and be treated accordingly. These beauties can be put together in less than thirty minutes. If you are like me, you will be watching An Affair to Remember while sipping on pink champagne as the meringues bake away in the oven. Once they come out of the oven, shower them with a final flourish of rose-hued strawberry dust. These meringues are prettier in pink, as all things are prettier in pink on Valentine’s Day.

Strawberry Shortcake Meringues | for the love of the south

Strawberry Shortcake Meringues

Makes 6 Large Meringues

Note: These meringues are adapted from Ottoleghi’s marvelous meringue recipe. He is the king of meringues. What I love most about this recipe is there are no candy thermometers or double boilers involved. I’ve included weights and measurements for the egg whites and sugar just in case you don’t have a scale. 

 

½ cup vanilla wafers

Pinch of sea salt

½ cup freeze-dried strawberries

1 tablespoon vanilla extract

300g granulated sugar (scant 1½ cups)

150g egg whites, from about 5 large eggs, room temperature

 

Preheat oven to 375oF.

Using a food processor, mortar and pestle or even a rolling pin and a heavy-duty plastic bag, pulverize the vanilla wafers. Add the sea salt to the crumbs and set aside in a shallow dish.

Pulverize the freeze-dried strawberries into a powder. Mix 1 tablespoon strawberry powder and vanilla extract together in a small dish, creating a paste. (Save the rest of the strawberry powder for dusting the meringues after they bake!)

Tip the granulated sugar onto a parchment lined rimmed baking sheet and cook the sugar for 7 minutes. Keep in mind the sugar is just getting hot at this point. You aren’t caramelizing it. This step ensures the meringue will be stable without having to heat the egg whites and sugar over a double boiler.

While the sugar is heating up, separate and weigh your egg whites in the bowl of a stand mixer. Set the bowl in the base of a stand mixer fitted with a whisk attachment. (Don’t start whipping the whites yet!)

Take the sugar out of the oven and reduce the oven temperature to 275oF. Slide the sugar into a bowl and set the baking sheet aside to cool.

Start whipping the egg whites on high speed. Once they become foamy, add the hot sugar 1 tablespoon at a time while the mixer is running. Whip on a high speed for 7-8 minutes or until the egg whites form stiff peaks. The meringue should hold its shape if you flip the whisk attachment upside down. Fold the strawberry paste gently into the meringue.

Using two large spoons, scoop a meringue mound into the vanilla wafer crumbs, tipping the meringue to one side so the crumbs cover the bottom and half of the meringue. Pick the meringue up with both spoons and place on the cooled baking sheet. Keep in mind the meringues will expand in the oven, so give them space between each other on the baking sheet. Repeat this process until you have 6 large meringue mounds.

Place the meringues in the preheated oven and bake for 2 hours.

While the meringues are still on the baking sheet, place the reserved strawberry powder in a small sieve and dust the tops of the meringues until perfectly pink! Once the meringues have completely cooled, store in an airtight container at room temperature for up to 1 week.

CITRUS BONDS

Satsumas | for the love of the south

Lacy railings adorn balconies as we stroll along Royal St. The combination of the faint scent of decay and the citrus growing in ancient pots into the center of courtyards spills out into the French Quarter. Jazz echoes through Pirate Alley as we pass St. Louis Cathedral.

7a9b63cd-aec5-423c-9b58-cdbdf1e17f19

Naturally, we dined like kings in New Orleans. The po’boys from Parkway on Hagan Ave. are served on the softest French bread and then slathered with a thin layer of mayonnaise, thinly sliced tomatoes, cold shredded lettuce and are generously piled with the crispiest oysters you’ve ever had. All you need is a bottle of hot sauce and a pile of napkins as thick as a dictionary, and you are all set. In the heart of the French Quarter, we sat under the green and white awning at Café du Monde with a plate of beignets piled with a mountain of powdered sugar and washed them down with café au laits and hot chocolates. In the Caribbean Room at the historic Pontchartrain Hotel in the Garden District, we split the Mile High Pie, which is a wedge of ice cream pie with layers of chocolate, vanilla and pink-tinted mint ice cream, crowned with toasted marshmallow and drizzled with melted chocolate. Impossibly crusty bread, decadent turtle soup drizzled tableside with sherry and dark, rich seafood gumbos littered our table at Commander’s Palace.

Satsuma Peels & Coffee | for the love of the south

But all the while, I had a secret. Safely stashed away in a clear cellophane wrapped bag nestled in my purse were sweet and sour satsuma candied peels. I found these to be the perfect travel companions. Anytime I needed a hiatus from heavy dishes, I popped one of these sunny beauties in my mouth and instantly my palate was refreshed. We piled into the car and drove three and a half hours west to Lake Charles. The fresh citrus peeling reminded me of nibbling on a few contraband kumquats in the center of one of the courtyards in the French Quarter.

Satsuma Tree | for the love of the south

I woke up in my grandparent’s house the next morning. Immediately, I made a steaming cup of café au lait and walked all the way to the left of the yard to the great satsuma tree, which gave off the scent of sweet honeysuckles after an afternoon rain. I gently twisted the fruit off the tree and peeled back the thin, supple peeling. The cold juice from the swollen segments dribbled down my chin. I quietly sipped on my coffee and finished off half a dozen of freshly picked satsumas on an old ladder next to the tree.

On our way back to Nashville, we made our way past sugarcane fields being cleared, and I couldn’t resist reaching into my bag and pulling out one of these satsuma peels. During this time of year, I have a deep connection with these little fruits. They remind me of home, and that’s a very strong bond indeed.

Sweet & Sour Satsuma Candied Peels | for the love of the south

Sweet & Sour Satsuma Candied Peels

Makes about 2 cups

Adapted from Rebekah Turshen of City House in Nashville, TN

Note: Satsumas are my favorite citrus to use since the skin is thin and peels away with ease, leaving the rest of the fruit intact. This makes for a perfect snack for later!

P.S. You can find citric acid at spice shops or online!

 

6 medium organic Satsumas

2½ cups granulated sugar, divided

1 tablespoon citric acid

½ vanilla bean, seeds scraped out

 

Scrub the satsumas, and carefully peel the satsuma in one long piece if you can, trying not to break the peel so you can easily cut the peeling in long, thin strips. Cut in ¼-inch thick strips. You should end up with about 2 cups of sliced peelings. (Save the segments for snacking!)

Bring peels and 4 cups water in a small saucepan to boil for 5 minutes.

Drain and repeat process twice, using fresh water each time.

Return peels to pan and add 2 cups granulated sugar and 2 cups water. Bring to a soft boil and cook until peels are soft and translucent, about 30 minutes.

Drain and transfer peels in a single layer onto a rimmed baking sheet fitted with a wire rack. Chill for 20 minutes.

Mix citric acid, remaining ½ cup sugar and vanilla seeds in a medium bowl with your fingertips. Toss the chilled peelings to coat. Return to rack and let sit at room temperature for 4-12 hours. You want the peels to be completely dry before storing in an airtight container.

Stays good for 1 month!

 

PRESERVING SUMMER

Strawberry Preserves | for the love of the south

May means the beginning of strawberry season. Strawberries are the first fruit to kick off the parade of summer produce. A procession of peaches, blackberries, muscadines and figs quickly follow. I finally finished writing and editing my cookbook and am in desperate need of sunshine and loads of preserving. Preserving seems to unsettle some, but to me it’s relaxing. I love gathering quilted glass jars and watching them reflect in the morning light onto my white marble countertops, listening to the blip, blip, blip of the strawberries as they schmooze with the melting vanilla sugar. In a matter of moments, the kitchen fills with a fragrant cloud of sweet strawberries. To me, preserving is a practical, tangible way of suspending a moment in time before it has a chance to pass me by.

Preserving | for the love of the south

Whenever I bring strawberries home, I tip them into a bowl filled with 1 part distilled white vinegar to 4 parts cold water. Let them sit in the vinegar water for 10 minutes. Swish the berries around and rinse well in cold water. Line a rimmed baking sheet or plate with paper towels and allow the berries to air dry in a single layer. If you aren’t using the berries that day, cover loosely with paper towels and stash them away in the fridge for 3-5 days. (The vinegar water cleans the berries and keeps the berries fresh for a few days.) To hull the strawberries, take a paring knife in one hand and a strawberry stripped of its leaves in the other. Spin the strawberry around the tip of the paring knife, removing the green stem and white column in the center of the berry.

Strawberries | for the love of the south

I love serving these preserves on hot toast slathered with butter, or on waffles, pancakes and French toast. They are beautiful folded into softly whipped cream or spooned over vanilla ice cream for effortless summertime desserts.

Strawberry Preserves | for the love of the south

Strawberry & Vanilla Bean Preserves

Adapted from Canal House Cooks Everyday

Makes 4, half-pint jars

Note: The lemon peel serves two purposes. The first is for flavor, but the second is the most important. Strawberries, like most soft fruits, are low in pectin, but citrus pith is high in pectin. (It’s what gives marmalades that beautiful jelly-like consistency.) Make sure you don’t skip on the pith!

1½ cups plus 2 teaspoons granulated sugar

1 vanilla bean, cut in half lengthwise, seeds scraped out

4 cups organic strawberries, washed and hulled, larger berries cut in half

Peel of 1 lemon, including the white pith (See Note)

 

Blitz granulated sugar and the vanilla bean seeds in a food processor for 30 seconds. Set aside.

Tumble the hulled strawberries in a heavy-bottomed pot. Fold in half of the sugar and bring to boil over medium-high heat stirring occasionally, about 5 minutes. Fold in the remaining vanilla sugar and boil for another 2 minutes. Using a slotted spoon, gently lift the berries from the syrup and lower them into a shallow bowl. Add the lemon peel to the syrup and bring to boil for 8-10 minutes, or until the syrup has thickened. Remove from the heat. Let the syrup cool slightly, and then slide the berries back in the syrup. Cover and set aside at room temperature, about 6 hours or overnight. Remove the lemon peel and ladle the preserves in sterilized jars and stash away in the fridge up to 1 month.

 

 

 

APPLE FRITTERS & AN ANNOUNCEMENT

fj9b1001

Professor Moser was my English professor as well as a sort of grandmother figure to me during my freshman year of college. She was a petite, elegant woman with excellent posture and perfectly coiffed hair. She would prefer for me to say she was more of a godmother figure than a grandmother because she was oblivious of her age. We spent time after class in lively debates about novels, classic movies, and, of course, food. She was full of wisdom, and I astutely sat next to her soaking it all in. So, when the first lovely autumn day arrived in Waco that year, she declared it the perfect day for a long lunch.  We piled into her sleek white Cadillac and made our way down a long winding road, which at the time felt like it led absolutely nowhere, but she assured me the road steered us to her favorite little café in the heart of a quaint Amish community.

We sat in the center of the dining room, under stained glass windows and beautiful wooden beams. There was a steady fire in the stone fireplace. (It was pleasant even though it wasn’t quite cold enough for a fire, but it reminded me of my grandmother in Louisiana who lights a fire whenever the temperature dips below 60oF.) We enjoyed a meal of roasted meats, bread made from freshly milled flour and lettuces picked from a garden located just behind the restaurant. When it was time to order dessert, I couldn’t decide between the praline ice cream or apple fritter. Both looked wonderful and seemed quite “autumnal”. We ordered two of both. “Life’s too short to choose just one dessert,” she said decisively.

img_8712

As I dipped the last crumb of fritter into a melted puddle of praline ice cream, she looked at me sternly and said, “If you don’t become a writer, you will be the biggest waste of talent I’ve ever met.” I sat stunned and secretly impressed by her polite bluntness. “Well, I’m going to be a scientist,” I said resolutely, like most young people do. She smiled and nodded, as if she had a glimpse into the future, all the while knowing I would be amazingly mistaken.

This is one of those treasured memories I keep on a shelf, always at hand. On the same shelf are words of encouragement, gentle nudges from loved ones, challenges, victories and failures. All this to say, I can look back and say the Professor was right. You see, I’ve been keeping a secret. A rather big secret.

fj9b0981

For a while now, I’ve been working behind the scenes with my agent on a proposal for my first cookbook, and I’m pleased as punch to announce it will be released March 2018 by Harper Collins! All of the recipes, with the exception of a few favorites from this site, are brand new. I can’t wait to share them with you! Thank you for your words of encouragement along the way, for emailing me letting me know my grandma’s blackberry pie recipe was the hit of your family dinner, and for sharing your personal experiences from home.

Here’s to a season of new adventures! x Amber

 fj9b1002

Vanilla Bean Glazed Apple Fritters

Makes 6

Note: To make the Vanilla Bean Glaze simply whisk together 1 teaspoon vanilla bean extract, 2 tablespoons milk and ¾ cup powdered sugar in a shallow bowl just before frying the fritters.

1 cup all-purpose flour

1½ tablespoons granulated sugar

½ teaspoon kosher salt

¾ teaspoon instant yeast

1 egg, room temperature

½ teaspoon lemon zest

3 tablespoons warm water

3 tablespoons unsalted butter, room temperature, divided

1 teaspoon ground cinnamon

2 tablespoons raw cane sugar

1 large apple, peeled, cored, cut into ½” chunks

Vegetable oil, for frying

 

In the bowl of a mixer fitted with a beater attachment, combine flour, sugar, salt, yeast, egg, zest, and water. Beat on a medium speed for 8 minutes, or until the dough begins to pull away from the sides of the bowl and forms a ball. Allow the dough to rest for 1 minute.

Start the mixer up again on medium speed and slowly add 2 tablespoons of butter, about a teaspoon at a time.

Once the butter is incorporated, mix on a high speed for 5 minutes until glossy, smooth and elastic.

Turn the dough into a lightly greased bowl. Cover with plastic wrap and let rise until doubled in size, about 2 hours.

Knead the dough for a moment, just to let the air out, recover, and chill for 24 hours.

In a medium-sized skillet over medium heat, melt remaining 1 tablespoon butter, cinnamon, raw cane sugar and apple. Cook for 10 minutes, or until tender. Allow the filling to cool either on the countertop at room temperature or in the fridge until you are ready to make the fritters.

After 24 hours, plop the dough onto a generously floured surface. Press the dough into a 12×9” rectangle. Spread the apples onto half of the dough and fold the remaining half over the apples. Pinch the edges together.

Using a knife or a pastry scraper, cut dough into ½” strips, then cut crosswise into ½” strips again. Repeat this process again, but this time on the diagonal.

Flour your hands well and gather the dough pieces together to for a log.

Slice the log into 6 equal pieces.

Transfer the fritter dough onto 2 rimmed baking sheets dusted with flour. Flatten the fritters while pressing them together. I mean flatten! This will ensure the fritters will not fall apart when fried. Loosely cover with plastic wrap and let the fritters rise for 1 hour.

In a heavy bottomed pot over medium-high heat, heat 2” of oil until it reaches 360oF.

Using a spatula, gently lower the fritter dough into the oil. Don’t crowd the pot. (I fry 1-2 at a time!) The fritters fry quick, about 2 minutes per side, or until golden brown and fully cooked.

Remove the fritter with a spider or slotted spoon onto a plate lined with a paper towel.

While the fritters are still warm, dip the top of the fritter into the glaze. Allow the glaze to set and enjoy!

KINGS OF THE BAYOU

Fig & Bacon Quiche | for the love of the south

All of my memories begin and end with food, and so all of my recipes are inspired by memories. It’s a mutual relationship. Characters develop around kitchen islands, barbecue pits, and dining room tables. Personalities are woven in between strings and strings of meals, revealing a colorful backdrop for every story I recount. Everyone I grew up around would be considered food obsessed, although no one pointed it out or even mentioned it because we were oblivious to the fact since we all thought about food the same. We would chat about what we were having for lunch at the breakfast table, dinner at lunch, so on and so forth. It was a never-ending discussion.

Almost everyone I knew lived in a modest home with enough yard for a simple garden filled with tomatoes, okra, and peppers, a satsuma and fig tree. Every once in a while, the occasional chicken or pig could be spotted running around backyards, feasting on herbs. We didn’t have a lot in the eyes of the world, but we ate like kings. Even if our table was littered with crawfish peelings, our throne looked more or less like a broken in La-Z-Boy recliner and our crowns denoted favored football teams. We ate like kings. That’s all that mattered.

Fresh Figs & Bacon | for the love of the south

{This particular recipe reminds me of a story my dad told me recently. He and his younger brother would hide in my great grandma Domingue’s fig tree. The tree was strategically positioned over their chicken coop. There, they sat in the branches waiting for the opportune moment. Just as the hens began laying eggs…pew pew pew! They would pelt the foul fowls with large green figs, not the smallish purple ones, naturally. The naughty prank would result in the mystery of the hens that wouldn’t lay eggs, which just so happened to coincide with fig season.}

Fig & Bacon Quiche | for the love of the south

Fig & Bacon Quiche

Serves 6

Note: This quiche is at its best right after it’s had time to cool for a few minutes, right out of the oven! If left at room temperature too long, the figs lose their appeal. They leave a blue ring around the filling as they pull away. Also, the flavor and texture of the figs are at their height when piping hot!

1¼ cup all-purpose flour

½ teaspoon kosher salt, plus ¾ teaspoon for filling

½ cup (1 stick) unsalted butter, cubed, chilled

¼ cup cold water

½ oz. bourbon

¼ cup ice cubes

4 large eggs, room temperature

1 cup heavy whipping cream

4 bacon slices, cut into thin strips

6 fresh figs, trimmed, halved

1 egg white, for brushing

Kosher salt and black pepper, for seasoning

 

In a mixer fitted with the paddle attachment, combine flour and salt. Add the cold butter to the flour mixture. On low speed, combine the ingredients until the mixture looks like coarse sand. Make sure there are no pieces of butter larger than the size of a pea, and do not over blend

In a small bowl combine cold water, bourbon and ice.

Tablespoon by tablespoon, add the ice water mixture to the flour and butter mixture, mixing in between additions. Add the water until the dough comes together into a ball. The dough should be smooth, not be sticky or crumbly. Shape the dough into a disk, wrap in plastic wrap and keep in the fridge for at least 30 minutes or up to three days.

Preheat oven to 425oF

On a lightly floured surface, roll out dough until 10 inches in diameter. Gently place the dough into a 9-inch pie plate. Crimp the edges by pinching the dough between your index finger and thumb. Continue crimping the edges all the way around the edges. Place the pie plate in the refrigerator for 30 minutes.

Take the pie plate out of the fridge, and with the tines of a fork, poke the bottom and sides of the dough 15-20 times. This step is called docking and will prevent the dough from puffing up as it bakes. Place the pie plate in the freezer for 10 minutes.

With a pastry brush, brush the bottom and sides of the crust with the egg white. The egg white creates a barrier between the filling and the piecrust as it bakes keeping the crust from getting soggy. Bake for 3 minutes and allow the quiche shell to cool while preparing the filling.

Reduce oven temperature to 350oF

Whisk eggs, cream, remaining ¾ teaspoon salt, and freshly cracked black pepper until well combined and fluffy. Set aside.

In a medium cast-iron skillet over medium heat, cook the bacon until brown and crisp. Remove the bacon from the pan and drain on a paper towel-lined plate. Scatter fig halves cut side up and crisp bacon onto the bottom of the prepared pie shell. Add the egg and cream mixture over the figs and bacon.

Place in the preheated oven for 40 minutes or until the top is slightly golden, edges are lightly browned and the filling is set in the center. Allow the quiche to cool for 10 minutes before serving. Enjoy!