Archive for June, 2010
I’ve traveled to France, the Mecca of haute cuisine, many times and I didn’t think there could never be another regional food that would ever satisfy me as much as a perfectly cooked steak au poivre and a good glass of Bordeaux wine. Our road food trip to the Deep South was probably one of the last places I thought my stubborn belief system would be rattled, but I’ve been humbled.
French cuisine is still of course dear to me, but now I know how utterly fantastic, and complicated, real southern food is. Down-to-earth Southern fried chicken is not simple at all: we’re still perfecting the art of duplicating the texture, taste, and even the color. In fact, we could cook a le creuset filled with beef bourguignon faster. The same goes for so many other southern treasures we sampled. The biscuits from The Loveless Café in Nashville, TN are so buttery, rich and yet airy, they rival the best croissants anywhere. We’re not sure they can be replicated, although we’ll let you know if we succeed.
On our southern food odyssey, we also learned that barbeque ribs and pulled pork as we previously knew them, are oversimplified. The variations and interpretation of great barbecue are almost endless. Some places even offer barbecue nachos. Even in the epicenter of barbeque, they are still reinventing it every year at the annual Memphis in May barbeque world championship. The same is true for Cajun cooking; the possibilities and interpretations of local favorites – etoufee, gumbo, bisque and the countless versions of “blonde” and “dark” rouxs – would stun your taste buds.
Non-natives usually think of chicken and pork dishes first, but the variety of southern seafood dishes also blew us away. The catfish from the Mississippi Delta is succulently sweet and juicy, but our favorite local seafood specialty turned out to be oysters; we had oysters fried, raw and even, charbroiled. Oysters Rockefeller was invented it the Deep South but you haven’t had an oyster, really, until you’ve had one on the grill.
It is hard to figure out just what make southern food so mouth-watering and addictive, but one thing I noticed is that Southern cooks are not afraid of abundant flavor and seasoning. We never needed the salt and pepper shakers. There were unexpected ingredients along the way too, like Jack Daniels in fudge pie or copious amounts of turmeric in some of the ribs. But whatever the surprising ingredient was, it was always perfectly balanced.
For the next few posts, prepare yourself a nice glass of sweet tea – we’re going to chronicle our travels, and along the way, we will give you the recipes to create some of these southern gems for yourself.
6-7 Bags Orange Pekoe Tea (If you can find Luzianne brand at your grocery store, use that. It’s a perfect blend of Orange Pekoe and Black Pekoe. Here in New England it’s hard to find, so we use Twinings’s which is delicious too.)
3/4 Cup Sugar
11 1/2 cups of water
- Put 1 1/2 cups of water in a small pan and bring to boil
- With water still boiling add tea bags and let gently boil for 1 minute
- Turn off stove and remove tea from heat
- Add sugar to a large pitcher
- Pour one cup of water into tea concentrate to cool it down slightly (otherwise the sugar will burn)
- Pour tea into pitcher over sugar and stir until all sugar is dissolved
- Add remaining 9 cups of water and stir well.
- Put ice in glasses, pour in tea and enjoy.
It’s been almost three weeks since I graduated and it’s still barely sunk in. It’s so foreign to me, taking a day trip to New York without feeling guilty for putting off a paper, or going in the car without bringing flashcards. But it’s been an amazing few weeks. Now that I have no obligations, I get to spend as much time as I want playing with my sisters, taking pictures, playing the guitar, manning the cooking school booth at the farmers market and of course, cooking up a storm. In fact, cooking up a storm is the first thing I did when I got home, Sunday, June 6th. The moment my diploma was safely out of reach from any sisters or cousins who might want to color it in, I put on my apron and went to work on final preparations for my grad party.
The highlights of the party were the cheese table (above), and a cookie-candy bar (below) that was as much of a hit with the grown ups as with the kids. Doing tables like these isn’t hard. After the jump are some tips for doing one at your own party.
And for dinner, mom really outdid herself. Among the things she made were Salmon en Croute with dill, lemon and black pepper cream, Beef Tenderloin with Stilton Sauce and assorted grilled vegetables with herbs de provence. But perhaps the highlight was this fabulous, and foolproof, bacon-arugula quiche. It’s one of our absolute favorite things to make here at the test kitchen, and we’re very excited to share it with you. Click for the recipe!
Summer, with sunny days and fresh peaches, has always been my favorite season, but I’m especially excited for this summer because in four days I graduate from high school! I can’t wait for what will be the first summer I can remember with almost no obligations, before I head off to New York City for college in the fall! This past week has been a blur of bittersweet moments – graduation from the choir that has been my second family for eight years, going out for one last lunch before my boarding student friends fly home, and handing over the senior class to the juniors at “garden party,” one of my school’s many spring traditions. But in general my mood has been dominated by excitement for graduation and (much more importantly) my grad party.
It seemed only natural that my party would center around food, so besides cleaning and decorating the house, we’ve been busy whipping up bacon-arugula quiches, salmon-puff pastry packets, gallons of sweet tea, and millions of mocha-chip cookies and brownies. Meanwhile, we’re assembling a whimsical candy and cookie bar because, while I may be 18, I’m still very much a kid.
Enjoy a few teaser pictures for now as we prepare… Pictures of the party itself, as well as recipes, will follow soon!