By James Farmer
New twists on conventional Southern favorites
Southern foodstuff is greater than cornbread, biscuits, and fried chook. James Farmer revamps the menu together with his personal twists on conventional Southern dishes (ergo, Peach and Pecan poultry Salad, Collard Cole Slaw, Plum and Persimmon beef Tenderloin). Stitched including a mixture of culture and nostalgia, Farmer’s dishes are up-to-date for today’s way of life with no sacrificing the delicious satisfaction that's the hallmark of Southern meals, all utilizing what's clean and most sensible, gleaned from the land and backyard and steeped in historical past.
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Extra info for A Time to Cook: Dishes from My Southern Sideboard
Gently fold in 2 cups of the berries, then spread the batter in the prepared pan (it will be very thick). Sprinkle the remaining cup of berries on top, then sprinkle the crumb topping evenly over the berries. 6. Bake the cake until golden brown, 45 to 50 minutes. A wooden skewer inserted into the middle might have some berry stuck to it when you pull it out, but there should not be any uncooked batter. 7. Let cool on a wire rack for 15 minutes, then release the side of the pan and continue to cool the cake on the pan bottom on the wire rack.
Go for it. Melty and crusty equals another layer of supreme mozzarella sandwich love. Yield Makes 4 sandwiches Note: If you have a big fat ball of mozzarella and a big fat tomato, then a thick slice of each is all you need. Smaller tomato and mozz? Layer on a couple of slices of each. 4 pieces (each 6 inches long) of baguette, white or whole wheat Extra-virgin olive oil, for brushing Kosher or coarse salt and freshly ground black pepper, to taste 4 thick slices fresh mozzarella cheese (about ⅔ pound; see Note) 4 thick slices ripe tomato (1 very large tomato) 12 fresh basil leaves (optional) Balsamic vinegar for drizzling (optional) Serious Sandwiches | 27 Slice the baguette pieces in half horizontally.
When I was growing up, there was always a jar of wheat germ in my house, which made its way into pancakes, breads, shakes, and anything else my chic-hippie mother could think of. It didn’t exactly endear me to wheat germ, and as for many kids of the seventies, it has the tendency to trigger slight flashbacks. This recipe, however, has ensured that a jar of wheat germ has taken its rightful place in my home. , page 52) and adds a little bit more crunch and texture, too. Yield Makes 12 bars What the Kids Can Do Measure the ingredients; pour and maybe stir (with supervision) at the stove.
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