Mastering The Art of Southern Vegetables
Format: PDF / Kindle (mobi) / ePub
Building on their reputation as James Beard Award winners, Dupree and Graubart have excerpted their best vegetable recipes (plus added some new ones) in this timely collection. Organized alphabetically by vegetable, each section begins with instructions on how to prepare and cook the vegetable, and is followed by favorite new and classic recipes. Also included are a selection of vinaigrettes and sauces, plus a roasting chart for an array of vegetables.
Dupree and Graubart are coauthors of the James Beard Award-winning Mastering the Art of Southern Cooking and coauthors of Southern Biscuits.
cold with mayonnaise. Add a few drops of hot sauce to the butter or mayonnaise if desired. Cool slightly and eat by pulling off the leaves, dipping the pale green bottom portion of the leaf into the butter or mayonnaise, and scraping just that portion with the teeth for a tender morsel. Proceed around the artichoke until all the leaves are gone, eating just the tender portions. In the center is the artichoke bottom, shaped like a small bowl. If there is any remaining choke (a furry coating
amounts of grated carrots and zucchini and proceed as above. Broiled or Grilled Zucchini and Red Pepper Serves 4 In only 30 or 40 years, these two vegetables have overtaken the use of yellow crookneck squash and green bell peppers on the grill and broiler. Even more water is extruded than usual when grilling zucchini, so the flavor is particularly intensified. 3 yellow or zucchini squash, cut lengthwise into 1/4-inch slices 1/2 red bell pepper, cored, seeded, and cut lengthwise into
of the recipes for sweet potatoes can be adapted for both summer and winter squash. Roasting Squash Both summer and winter squash take well to roasting, becoming fuller and richer in flavor. Roast whole or halved at 350 degrees. To roast whole, leaving skin on, prick a few times to prevent splitting, or slit. Bake until fork tender. To roast halved, dot with butter, salt, and freshly chopped herbs. Or top with grated cheese and continue to roast until melted, 5 to 10 minutes. Serve with
Terry Thompson was one of those students of mine who far exceeded me in skill. Living in Louisiana, she arrived at Rich’s Cooking School with a bottle of Tabasco in her apron pocket and used it whenever I wasn’t looking. In Terry Thompson’s book Taste of the South, the recipe calls for a chopped medium green bell pepper and 4 chopped green onions, along with poultry stock rather than water. She adds bay leaf, basil, black pepper, oregano, salt, and Tabasco, of course, along with the tomato,
over the dried peas or beans in a large pot and set aside. Meanwhile, make a broth by covering the hog jowl and optional pepper with water and bringing to the boil. Reduce heat and simmer for 1 hour to extract the juices and reduce the liquid, skimming off the foam as needed. Pour off and discard the water from the peas. Pour the hog jowl broth over the peas; remove the jowl if desired. Simmer 30 minutes to 1 hour, or until peas are tender but still individuated, not mushy, skimming off any