A Love Affair with Southern Cooking (83 page)
Read A Love Affair with Southern Cooking Online
Authors: Jean Anderson,Jean Anderson
Tassies, defined, 399
Tasso
about, 399
Creamy Grits with, 196
Rice, and Sausage Dressing, Cajun, 223–24
Tea, sassafras, preparing, 39
Tennessee Barbecue Shrimp, 161–62
Tennessee Country Ham and Hominy Hash, 102
Tennessee Whiskey Balls, 354
Terrapin turtles, about, 391
Texas Pete Hot Sauce, history of, 48
Thanksgiving, first official, 142
Tidewater Peanut Soup, 75–77
Tidewater Scalloped Oysters, 172–73
Time line of events, Southern (start of), 7
Tomato(es)
Aspic, Basic, 235
Cherry, Shrimp-Stuffed, 5–6
Creole Sauce, 155–56
Green, and Okra Fritters, 205–6
Green, Fried, 220
Green, Fried, Shrimp Rémoulade on, 8–9
Green, Pickle Relish, 370
Green, Pickles, 365–66
Green, Pie, Tar Heel, 305–6
Ham, and Okra Soup, 65–66
Lowcountry Red Rice, 214
Maque Choux, 192–93
-Mint Salsa, Charcoal-Grilled Shad Roe with, 152–53
-Okra Tart, 204
Salsa, 174–75
Scalloped, 218–19
Triangles, Herbed, 32
Triangles, Little, 30–32
Trustees’ House Turkey Hash on Indian Griddle Cakes, 141–42
Tupelo honey, about, 399
Turkey
Hash, Trustees’ House, on Indian Griddle Cakes, 141–42
Hot Brown, 143–44
Mayonnaise, 140
Purloo, 144
Turnip Greens (or Collards), Classic, 189
Turnip Greens (or Collards), New Southern, 189–90
Turtles, diamondback, about, 393
Turtles, sea (cooters), 391
Turtles, terrapin, about, 391
V
Vanilla extract, xx
Vegetable pear.
See
Mirliton(s)
Vegetable(s).
See also specific vegetables
Salad, Molded, 232–33
Soup, Clean-Up-the-Garden, 66–67
Venison, Roast, with Juniper-Currant Sauce, 109–10
Vidalia Onion Soup with Smoky Bacon, 67–68
Vinaigrette, Basil, 10–11
Vinegar Pie, 306
Virginia ambrosia, defined, 399
The Virginia Housewife
(Randolph), 131
W
Walnut(s)
Black, Bread, 239–40
Lady Baltimore Cake, 326–27
Watercress
Finger Sandwiches, 30
-Stuffed Eggs, 24
Water-ground meal, 399
Watermelon Ice, 297–98
Watermelon Rind Pickles, 378–79
Whiskey
Balls, Tennessee, 354
Jack Daniel’s, about, 23
White Barbecue Sauce, 36–37
White lightning (moonshine), 399
White Lily flour, about, 246
Wild Persimmon(s)
about, 240
Bread, 241
Pudding, 278
Wine, Port, Jelly, 292
Wine, rose petal, preparing, 22
Wine, Southern, about, 121
Woodruff, Ernest, 5
Woodruff, Robert, 5
Y
Yams, about, 210
Z
Zephyrinas (“Zeffies”), 399
The winner of five best cookbook awards (Tastemaker, James Beard, IACP) and a member of the James Beard Cookbook Hall of Fame,
J
EAN
A
NDERSON
writes for
Bon Appétit, Food & Wine, Cottage Living, Gourmet, More,
and other national publications. She lives in Chapel Hill, North Carolina.
www.jeanandersoncooks.com
Visit www.AuthorTracker.com for exclusive information on your favorite HarperCollins author.
The Doubleday Cookbook
*
(with Elaine Hanna)
The Family Circle Cookbook
(with the food editors of
Family Circle
)
Half a Can of Tomato Paste and Other Culinary Dilemmas
**
(with Ruth Buchan)
The New Doubleday Cookbook
(with Elaine Hanna)
The Food of Portugal
***
The New German Cookbook
(with Hedy Würz)
The American Century Cookbook
The Good Morning America Cut the Calories Cookbook
(co-edited with Sara Moulton)
Dinners in a Dish or a Dash
Process This!
****
Quick Loaves
A LOVE AFFAIR WITH SOUTHERN COOKING
. Copyright © 2007 by Jean Anderson. All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.
Adobe Digital Edition October 2009 ISBN 978-0-06-191450-8
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*
Winner, R. T. French Tastemaker Award, Best Basic Cookbook of the Year (1975) and Best Cookbook of the Year Overall (1975)
**
Winner, Seagram/International Association of Culinary Professionals Award, Best Specialty Cookbook of the Year (1980)
***
Winner, Seagram/International Association of Culinary Professionals Award, Best Foreign Cookbook of the Year (1986)
****
Winner, James Beard Cookbook Awards, Best Cookbook, Tools & Techniques Category (2003)