Posts Tagged ‘jam’
You haven’t been to Nashville if you can’t come home raving about your favorite “meat ‘n’ three” spot. The hometown of Country Music is also the birthplace and epicenter of this heavenly rich comfort food package. A meat ‘n’ three consists of one meat, fish or poultry dish and three “vegetables,” (i.e. baked beans, cole slaw, candied sweet potatoes, squash casserole, mashed potatoes, fried okra and, yes, macaroni and cheese). Nothing in the world is more comforting or more delicious and as for calories, with food this good, honestly, who’s counting?
Ask 20 Nashvillians their favorite place to have this uniquely southern meal, and you’ll get just as many different answers, but The Loveless Café was, hands down, our favorite. The biscuits served with all natural homemade jam, and fried chicken that blew us away. You have to taste it to believe it, and fortunately, we’ve included our own perfected version of their fried chicken below so you can!
Locals and tourists have been coming to Loveless from miles around for more than 50 years, ever since Annie Loveless first started serving her unusually light and tasty biscuits. An anointed “keeper,” most recently Carol Fay Ellison who sadly passed away in April, guards the secret recipe. No biscuit comes close to being as flavorful and airy as a Loveless Biscuit, and our (perhaps impossible) dream is to one day recreate the taste in our own test kitchen. And after devouring our little pieces of heaven with peach and blackberry jam, our immense platter of golden fried-to-perfection chicken arived. Thank goodness we ordered it family style because we just couldn’t stop eating.
Here is our version of this classic southern comfort food inspired by the Loveless Café’s own cookbook. But first, please keep in mind that there are some essential ingredients and tools that are important to assemble if you want to make your chicken truly special. We are just as health conscious as many of our readers, but we believe in cultural food immersion, and that means eating like the locals. After the jump you’ll find a breakdown of what you may need to make these and many other first-rate southern dishes.
Some things are just a perfect match: Christmas and cookies, French fries and aioli, Paris and hot chocolate. Finding perfect combinations of things is what makes life, and cooking, so fun.
Our favorite combination isn’t technically food related at all. Mothers and their daughters have been cooking together for countless generations. I’m Heide Lang, owner and founder of The Fig Cooking School. And I’m Gabrielle Siegel, high school senior and her 17-year-old daughter. Welcome to the Fig Test Kitchen.
Years ago mothers and daughters found themselves in the kitchen by necessity, but today we cook to bond and pass on family traditions. Together we cook modern creations, like chocolate and dried fruit in philo pockets, homey favorites, like chocolate chip cookies, and traditional recipes, like Oma’s Nokerln, brought over from Eastern Europe. This blog celebrates both the tradition of families cooking together, and the creativity and innovation that should be found in every kitchen. Our motto at the cooking school is “Find your Inner Gourmet” because we know that everyone has the potential to be a great cook with the right guidance and a good recipe.
In the months and years to follow, we will bring you many posts. Some, like this, will be written as a team, others solo. We will share with you our favorite recipes, ideas for improvisation, food shopping tips, and even tasty travel tidbits from the Middle East to the Deep South to our native New England. We also plan to share with you our journey as we teach Isabella (13) how to cook, and even, Francesca (4), the youngest member of our family.
Before we sign off, we’d like to share one last perfect combination with you, inspired by Liuzzi’s, one of our favorite specialty food stores. It’s a great blend of sweet and savory and is ideal as an hors d’oeuvre or even as a sandwich.
Dolce Gorgonzola (sweeter and creamier than regular gorgonzola)
Cut the baguette into ½-inch thick rounds. Spread a layer of gorgonzola, and then a fairly thin layer of jam.
So simple, so delicious.