Modern Hospitality: Simple Recipes With Southern Charm Hardcover – July 5, 2011 (10 page)

Creole Succotash

During the Great Depression, succotash was a staple eaten in many homes—it was cheap to make and composed of nutritious and abundant vegetables. These same features make succotash a popular dish today. My “Creole” version incorporates okra and tomatoes in addition to the traditional lima beans and corn. I like to serve it alongside fish and chicken dishes such as Oven-Fried Catfish (page
89
) and Butter- and Herb-Roasted Chicken (page
97
).

½ cup fresh okra slices (½ inch thick)

2 teaspoons unsalted butter

1 tablespoon extra-virgin olive oil

1 cup fresh or frozen lima beans

1 ear corn, kernels cut off (about ½ cup)

¼ cup diced yellow onion

¼ teaspoon minced garlic

1/8 teaspoon cracked black pepper

15 grape tomatoes, halved

Salt and ground black pepper

Bring a small pot of water to a boil. Boil the okra slices for 1 minute. Drain and rinse the slime off the okra. Bring more water to a boil in the pot and repeat the boiling and rinsing process. Set aside.

Melt the butter in the oil in a large skillet over medium heat. Add the lima beans, corn, onion, garlic, okra, and cracked pepper to the pan and cook, stirring occasionally, until the onion is translucent and the beans are tender, about 5 minutes.

Add the tomatoes and cook for 1 minute to heat through. Season to taste with salt and pepper. Serve warm.

Serves 4

Creamy Mashed Potatoes with White Andouille Gravy

Making perfect mashed potatoes is an art form. For me, perfect mashed potatoes must be creamy (no lumps!) and have real potato flavor. I use a food mill to produce a smooth, even texture and add butter and cream to enhance the natural flavor of the potatoes. Served with a side of White Andouille Gravy, these fluffy potatoes are truly heavenly.

MASHED POTATOES

3 large baking potatoes

Salt

1 teaspoon unsalted butter

8 tablespoons (1 stick) unsalted butter, melted

1 cup heavy cream

Ground black pepper

WHITE ANDOUILLE GRAVY

7 ounces fresh andouille sausage, casings removed

2 tablespoons all-purpose flour

1¼ cups fat-free milk

Salt and ground black pepper

To make the mashed potatoes: Peel the potatoes and cut into 1-inch cubes. Combine the potatoes and water to cover by 1 inch in a large saucepan. Add ½ teaspoon salt and the 1 teaspoon butter to the water. Bring to a boil, then immediately reduce to a gentle simmer and cook until the potato cubes are fork-tender, 20 to 25 minutes.

While the potatoes are cooking, heat the cream in a heavy-bottomed saucepan over medium-low heat until warmed through but not boiling, about 4 minutes.

Drain the potatoes. Use a food mill or ricer to cream the potatoes into a bowl. Stir in the melted butter. Then stir in 3/4 cup of the warmed cream. Add more cream if desired for a thinner consistency. Season with salt and pepper to taste.

To make the gravy: Heat a medium cast-iron skillet over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon. Cook until browned and cooked through, about 8 minutes. Remove the sausage with a slotted spoon and transfer to a paper towel-lined plate to drain.

Whisk the flour into the fat in the skillet and cook over medium heat for 1 minute. Whisking constantly, add ½ cup of the milk. Gradually add the remaining 3/4 cup milk and cook, stirring often, until the gravy has thickened, about 6 minutes. Season with salt and pepper to taste. Add the cooked sausage to the gravy and cook for 1 minute to heat through.

Transfer the potatoes to a serving bowl and serve hot with the gravy.

Serves 4 to 6

Field Peas with Okra and Andouille Sausage

Field peas have a soft, creamy texture. One of the signs of summer for me is a big pot of field peas and okra simmering on the stove top. In the South, these are usually served with squares of crunchy cornbread and slices of fresh juicy tomatoes. I like to make my peas and okra with andouille sausage and serve over rice for a hearty, filling meal.

1 teaspoon extra-virgin olive oil

¼ pound andouille sausage links, cut into 1-inch pieces

3 cups fresh or frozen field peas (lady peas or black-eyed peas may be substituted)

10 fresh whole okra pods

6 fresh basil leaves, torn into pieces

Salt and ground black pepper

Heat the oil in a medium saucepan over medium heat. Add the andouille and cook, stirring occasionally, until the sausage begins to render its fat, 2 to 4 minutes.

Add the field peas, okra, and enough water to cover by 1 inch. Bring to a boil, reduce to a simmer, cover, and cook until the peas and okra are tender, 40 to 45 minutes.

Stir in the basil. Season to taste with salt and pepper.

Serves 4 to 6

Sweet and Spicy Coleslaw

Making coleslaw from scratch has long been a tradition in my extended family. My mom remembers her Grandma McCarter making coleslaw using ingredients fresh from her garden. My recipe is a different take on the old Southern favorite. The sweetness and heat in this coleslaw pairs nicely with almost any seafood dish. I love serving it with my crab cakes (page
33
).

CABBAGE

½ head red cabbage, halved, cored, and sliced thinly

¼ red onion, thinly sliced

SWEET JALAPEÑO AND PECAN VINAIGRETTE

¼ cup pecan halves, toasted

¼ cup sugar

1 tablespoon finely chopped fresh jalapeño pepper

3 tablespoons apple cider vinegar

2 tablespoons balsamic vinegar

3/4 teaspoon fresh lemon juice

1/8 teaspoon celery seed

1/8 teaspoon salt

1/8 teaspoon ground black pepper

3 tablespoons extra-virgin olive oil

To prepare the cabbage: Combine the cabbage and onion in a large bowl.

Combine the pecan halves, sugar, pepper, the vinegars, lemon juice, celery seed, salt, and pepper in a blender. Blend to combine. Remove the cap from the center of the blender’s lid. With the blender on low, drizzle in the oil until combined.

Toss the cabbage mixture with the vinaigrette. Chill in the refrigerator for at least 30 minutes. Before serving, adjust the seasoning with more salt and pepper to taste.

Serves 4

Grandmother Adele’s Dressing with a Twist

The original version of this recipe was created by my Grandmother Adele. She typically served her dressing at holidays like Thanksgiving and Christmas, as part of a turkey dinner. While I’ve kept her delicious recipe largely intact, I’ve added fresh herbs to brighten up the flavor and created individual portion sizes, making it easy to serve for any occasion.

2½ cups crumbled cornbread

1 cup torn white bread

½ medium onion, quartered

½ cup thickly sliced celery

1 large egg, well beaten

1 hard-boiled egg, finely diced

1 teaspoon fresh thyme leaves

1½ teaspoons minced fresh sage

½ teaspoon minced fresh rosemary

½ teaspoon salt

¼ teaspoon ground black pepper

2 cups chicken broth

4 tablespoons (½ stick) unsalted butter, melted

Preheat the oven to 350°F. Coat 6 small quiche or tart pans (about 4½ inches wide and 1 inch tall or holding about ½ cup each) with cooking spray.

Combine the cornbread and white bread in a medium bowl. Combine the onion and celery in a food processor and pulse until fine. Add to the bread mixture and stir to combine.

Add the beaten egg, hard-boiled egg, herbs, salt, and pepper and mix together well. Add the broth and melted butter. Stir to combine.

Divide the dressing mixture among the prepared pans. Place the pans on a baking sheet and bake until lightly browned around the edges and the middle is set, 30 to 35 minutes. Transfer to a rack to cool for 5 minutes. Carefully remove the dressings from the pans and place on individual plates to serve.

Serves 6

Turnip Greens Pesto Pasta Salad

Driving through the South in the fall, you’ll see gardens overflowing with greens. Turnip greens are an often-overlooked ingredient and they are full of nutrients and delicious when cooked. I use this versatile “pesto” with my Rosemary Focaccia for an appetizer (see the opposite page) as well as in this simple pasta salad that can be served hot or cold.

3 cups small pasta shapes (bow-ties or penne work well)

Turnip Green Pesto (page
164
)

5 oil-packed sun-dried tomatoes, thinly sliced

1 tablespoon grated Parmesan cheese

Bring a large pot of water to a boil. Season with salt. Stir in the pasta and cook according to the package directions.

Drain the pasta and transfer to a large bowl. While the pasta is still warm, add the pesto and toss to coat. Add the sun-dried tomatoes and toss to combine.

If serving warm, top with Parmesan cheese immediately. If serving cold, refrigerate for 1 to 2 hours and sprinkle with the cheese just before serving.

Serves 4

A curtain panel or yard of fabric can make an inexpensive and elegant runner or tablecloth to use when decorating for a special occasion. Look for fabric that goes with your theme and enhances your table setting.

Rosemary Focaccia

Homemade bread adds a special touch to any dish, from everyday sandwiches to elegant entrées. My Nanny Ida always had a loaf of homemade bread on the table when I came to visit, and she taught me that making bread doesn’t have to be a daunting task. This recipe is so quick and easy to prepare that soon you’ll always have fresh bread on hand, too! The dough can also be used to make a delicious pizza crust.

1 envelope (¼ ounce) active dry yeast

1 2/3 cups lukewarm (100° to 110°F) water

4 cups plus 3 tablespoons bread flour

¼ cup plus 3 tablespoons extra-virgin olive oil, plus extra for greasing the pan

2½ teaspoons salt

1 teaspoon plus 1 tablespoon chopped fresh rosemary

1 teaspoon kosher salt

Combine the yeast and water in the bowl of a stand mixer. Let stand for 5 minutes until dissolved.

Add 4 cups of the flour, ¼ cup of the oil, and the salt to the mixer bowl. Using the paddle attachment, beat on medium speed until the dough is smooth. Add 1 teaspoon of the rosemary. Replace the paddle with the dough hook and increase the speed to high. After about 4 minutes, the dough should form and be sticky.

Sprinkle the remaining 3 tablespoons flour on a work surface. Turn the dough out onto the surface and knead in the flour. Form the dough into a smooth ball. Place the dough into a lightly oiled bowl and turn the dough to coat. Cover the bowl with plastic wrap and let rise until doubled in size, about 1 hour.

Coat a 13 x 9-inch baking pan with oil. Press the dough into the pan. Cover the dough with a kitchen towel and let rise for 1 hour.

Meanwhile, preheat the oven to 475°F.

Drizzle the remaining 3 tablespoons oil over the bread and make shallow indentations into the dough in rows. Sprinkle the remaining 1 tablespoons rosemary and the salt over the dough. Bake until the top is lightly browned, 12 to 14 minutes.

Remove the bread from the pan to a rack to cool before slicing.

Serves 6 to 8