Roasted Vegetable...

When I was growing up, the usual dinner was meat, potatoes and a vegetable; usually peas or carrots. By dietary standards it was nutritious, but not too exciting. Well, forget about just meat and potatoes for a minute. A delicious side dishes; whether a vegetable, a bread, rice or other grain can make a meal memorable.

It doesn't even take much imagination to add a bit of Parmesan cheese, garlic or some herbs to help a vegetable go from everyday to great. Here is one of my favorite side dish that is really a simple recipe and a great way of making any dinner a special occasion.

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal.



Roasted Vegetable Medley

Ingredients:
Extra Virgin Olive Oil, divided
8 new potatoes cut into 1 inch pieces
2 carrots, cut into 1 inch pieces
1 zucchini, cut into 1 inch slices
1 yellow squash, cut into 1 inch slices
1 bunch fresh asparagus, trimmed
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

Preheat oven to 425 degrees F.

Grease 2 baking sheets with 1 tablespoon olive oil.

Place the various vegetables onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.

Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Serves 6


George’s notes:

• The Healthy Eating Pyramid doesn’t worry about specific servings or grams of food, so neither should you. It’s a simple, general guide to how you should eat when you eat.
• A healthy diet is built on a base of regular exercise, which keeps calories in balance and weight in check. Read five quick tips for staying active and getting to your healthy weight, and a dozen ideas for fitting exercise into your life.
• As grilling vegetables is to summer, so roasting vegetables is to fall and winter. Not only does the cooler weather make it a wonderful time to turn on the oven for an hour, but the veggies available in fall are practically designed to be roasted. Many roasted vegetable recipes call for favorite fall vegetables like carrots, onions, potatoes, sweet potatoes, Brussels sprouts, turnips, winter squash, eggplant, and more.

Artichoke Bottoms Gratinée...

The fleshy base section of the artichoke is referred to as the artichoke bottom. The artichoke is a tall plant that is a relative of the thistle plant and native to Mediterranean regions, but is also grown in other parts of the world. It consists of tough, pointed, green leaves that are tightly packed around a gray-green base or bottom. It is the fleshy base of the leaves and the fleshy center or heart of the artichoke that are the sections of the plant most suitable for eating. Artichoke bottoms have a tender texture and flavorful taste, similar to the artichoke heart. The bottoms, like the heart, can be served as snacks, appetizers or as a tasty ingredient for salads and other side dishes.

Over the years that I have been cooking, the artichoke is one ingredient that I love to add to many of my recipes. I have added them to chicken pot pie, I’ve stuffed them and I put them into omelets. As stated above, they are very versatile and full of flavor. It should be noted also that artichokes have useful medical properties, like reducing cholesterol levels, which diminishes the risk for arteriosclerosis and coronary heart disease.

What I like about this recipe is that the most laborious part of it is opening the can of artichokes. So, get ready to put up your feet and sip something cool while you wait for this to cook.



Artichoke Bottoms Gratinée

Ingredients:
1 15-ounce can artichoke bottoms, rinsed, drained, and patted dry
1-2 cloves garlic, finely chopped
¾ cup freshly grated Parmesan cheese
¼ cup mayonnaise
1 teaspoon lemon juice
½ teaspoon grated lemon peel
½ cup panko breadcrumbs

Arrange the artichoke bottoms concave side up in a lightly greased baking dish. Combine the remaining ingredients except for the line nuts in a small bowl and stir to combine. Spoon the cheese mixture into the artichoke bottoms and sprinkle the panko breadcrumbs on top. Bake in a preheated 350 degree F oven for 20 minutes.

Serves 4 to 6

__________

George’s notes:

• The origin of artichokes is unknown, though they are said to have come from the North Africa, where they are still found in the wild state. The seeds of artichokes, probably cultivated, were found during the excavation of Mons Claudianus in Egypt during the Roman period.
• Baby artichokes are fully mature artichokes that grow closer to the ground, sheltered by the larger leaves on the plant. They are easy to cook and prepare because the inner fuzzy portion of the choke does not develop.
• A gratinée is any dish that is topped with cheese or bread crumbs mixed with bits of butter, then heated in the oven or under the broiler until brown and crispy. The terms au gratin or gratinée refer to any dish prepared in such a manner.

Mashed Potatoes & Gravy...

The other day, I had a post about one of my favorite entrées when I am entertaining; which I call Celebration Pork. I usually like to have at least one side that I know all my guest will find comfort in ~ something that they are familiar with. That way, they feel at home.

For this particular dinner, I served as my comfort side, garlic mashed potatoes with a unique cider gravy. Here are the recipes I used.



Garlic Mashed Potatoes with Thyme

Ingredients:
8 large Yukon Gold potatoes, peeled and halved
Kosher salt and black pepper
1 cup whole milk
1 cup heavy cream
4 tablespoons butter
1 head garlic, halved horizontally
12 sprigs fresh thyme
⅛ teaspoon freshly ground nutmeg

Place the potatoes in a large pot and add cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 16 to 18 minutes. Drain the potatoes and return them to the pot.

Meanwhile, place the milk, cream, butter, garlic, and thyme in a small saucepan and bring to a boil. Set aside until the potatoes are cooked.

Strain the milk mixture into the pot with the potatoes. Add ¾ teaspoon salt and 1⁄4 teaspoon pepper and mash. Sprinkle with the nutmeg before serving.

Serves 8


Hard Cider Gravy

Ingredients:

Drippings from a pork roast
1 cup hard cider or dry white wine
2 to 3 cups chicken broth
4 tablespoons unsalted butter
⅓ cup all-purpose flour
Kosher salt and black pepper, to taste

Strain the drippings into a large measuring cup or bowl. Let stand for 5 minutes, then skim off and discard the fat. The drippings are coming from your pork roast or tenderloins.

Place the empty pan over 2 burners on medium-high heat. Add the cider and cook for 1 minute, scraping up the bits stuck to the pan. Pour into the skimmed drippings and add enough broth to make a total of 4 cups.

Make a roux by melting the butter in a large saucepan over medium heat. Cook the flour, whisking, until golden, 4 to 5 minutes. Whisk in the broth mixture and bring to a boil. Reduce heat and simmer until thickened, 8 to 10 minutes. Season with salt and pepper.

Serve in a gravy boat.

Serves 8

__________

George’s notes:

• Being from James Brown’s hometown, I remember he had a “mash potato” related hit song call Do the Mash Potato. It is said that James featured the dance prominently in his live performances during the 1950s and '60s.
• Gravy is thought to have originated in Egypt around 3000 B.C. Hieroglyphs in the tomb of Djer, an early first dynasty pharoah, at Umm el-Qa'ab are said to resemble Classical Greek clay vessels, from which the modern French gravy boat was ultimately developed. Paintings on the walls of the tomb depicting feasting show the diners (presumably members of the royal court) drinking a liquid, however the context does not lend itself to wine, beer or blood.

Ratatouille ~ Roasted not stirred

Last week I commented on a blog, that Ratatouille was my favorite animated film; some how I really relate to behind the scenes of a commercial kitchen from my days working as a freelance chef at a large catering firm in Connecticut. But that’s a long story for another time.

When it comes to the classic French Provençal vegetable stew, ratatouille, I prefer it roasted not stirred. What I mean is I’d rather eat ratatouille that’s been cooked in the oven where the vegetables are left alone to slowly roast in their own juices, than ratatouille that’s been made on the stove-top where the vegetables are often overcooked and stirred to a mush.

Until quite recently I’d only ever made ratatouille on the stove-top. The results had always been very palatable, but not what I would describe as overwhelmingly good. I’d always put this down to the fact that I wasn’t cooking each vegetable separately, a method that some recipes recommend to preserve the integrity of each vegetable. But I’d never had the time or inclination to test that theory.

Being a big fan of oven-roasted dishes, and armed with the necessary ingredients of eggplants, tomatoes, zucchinis, peppers and onions, I was inspired to create this roasted ratatouille. Unhampered by excessive stirring, the vegetables develop a deliciously sweet roasted flavor and wonderful texture that rise above any stove-top ratatouille I’ve ever tasted.

Since this roasted ratatouille revelation, it’s become one of my favorite “set and forget” oven-baked dishes and has revolutionized my culinary repertoire with its sheer versatility. Just as good hot, warm or cold, this ratatouille can be prepared ahead and kept covered in the fridge until you’re ready to roast. Once cooked, the leftovers, which are unlikely, taste even better over the next day or two.

To date I’ve served roasted ratatouille: tossed with pasta and white beans; nestled on a baguette with brie, which is a heavenly appetizer! Or served on the side of grilled tuna; used as a pizza topping with anchovies and olives; and served over polenta.

I’m sure there are dozens of other ways you could use this ratatouille, and if you can think of any I’d love to hear your ideas in the comments.

Bon appétit!



Roasted Ratatouille

Ingredients:
14 ounce can diced tomatoes
1 teaspoon salt
¾ teaspoon freshly ground black pepper
½ teaspoon sugar
2 cloves garlic, minced
1 tablespoon fresh parsley, finely chopped
½ teaspoon dried thyme
6 tablespoons extra virgin olive oil
1 red onion, thinly sliced and separated into rings
2 red peppers’ cut into strips
1 green pepper, cut into strips
2 yellow squash, cut into 1-inch cubes
2 zucchini, cut into half-inch rounds
½ eggplant cut into 1-inch cubes

Preheat oven to 350 degree F.

Mix together the canned tomatoes, garlic, salt, pepper, sugar, parsley and thyme until combined.

Oil a baking dish with 2 tablespoons of the olive oil. Start by layering a quarter of the sliced onion in the bottom of the baking dish then top with a quarter each of red and green peppers, squash, zucchini and eggplant. Spoon a quarter of the tomato mixture and 1 tablespoon of olive oil over each layer.

Repeat the process to make 4 layers. Cover with aluminum foil and bake for 1 hour, then uncover and bake for a further 15 minutes.

Serves 4

___________

George’s notes:

• A challenge for the filmmakers of Ratatouille was creating computer-generated food animations that would appear delicious. Gourmet chefs in both the U.S. and France were consulted.
• The film was nominated for five Academy Awards including Original Score, Achievement in Sound Editing, Achievement in Sound Mixing, Original Screenplay and Animated Feature Film, winning only the last one.
• Ratatouille originated in the area around present day Province & Nice.

Creamy Polenta...

The other day, I posted my recipe for Shrimp & Grits, a southern favorite for those who like grits. I received several questions about grits verses polenta, so I thought I would try and answer them here.

Like all grains, corn kernels can survive a long time as potential seeds or tomorrow's dinner. The huge, dried kernels will crack your teeth, so for use in cooking, dried corn is usually ground first. The kernel also can be soaked in lye ~ wood ashes; traditionally ~ to make hominy, but this process takes several days, so it wasn't always an option. But you can use ground corn immediately for masa, tortillas, cornbread or spoonbread.

Or you can go for its real splendor and make mush, which is what you get when you mix a ground grain with a liquid. It may sound horrible, but it actually can be sublime. Polenta, Indian pudding and grits, for example, are all forms of cornmeal mush. Made well, all are delicious.

Cornmeal can range from a fine flour to a grind as coarse as Kosher salt. Although food connoisseurs love to talk about stone-ground cornmeal — meaning cornmeal ground between stone wheels at a grist mill — I can't really detect any difference in flavor from corn that is ground using more modern equipment. Most grocery stores sell cornmeal and grits. To find other grinds, check at specialty markets.

Italian polenta is the most cosmopolitan form of mush and is best when made with a slightly coarse meal with grains about the size of table salt. This gives it some body and a little bite that corn flour doesn't provide. The Italians prefer yellow cornmeal, but white cornmeal works just as well. Polenta is typically made on the stovetop and can be as simple as cornmeal cooked with some sort of broth or stock, or can include sautéed vegetables and cheese.

Grits are made with an even coarser grind ~ again, think Kosher salt. Southerners tend to prefer white cornmeal for grits, although as with polenta, the color doesn't really matter. Grits may be simply ground corn or they may be hominy grits. In the latter case, the kernels are soaked in lye first making hominy, then dried before grinding. The lye treatment removes the corn bran and also changes the chemistry of the corn making its niacin more digestible.

Although instant grits and instant polenta are available, making them from scratch isn't difficult and the flavor is definitely richer. So don’t take the easy way out, or you'll never fully appreciate the wonders of this American grain.

Polenta is a traditional side dish both in the United States and in northern Italy. It's made by simmering coarsely ground corn meal until the natural starches are released, making it wonderfully creamy and satisfying. So, this morning I thought I would fix a bowl of creamy polenta and give equal time to my friends north of the “grits belt” to shake off the morning chill.



Creamy Polenta

Ingredients:
1 cup polenta
3 cups broth (chicken or vegetable)
4 tablespoon butter
Salt, to taste

In a heavy-bottomed soup pot, bring the cooking liquid to a boil. Slowly whisk in the polenta and lower heat to a very low simmer.

Cook for about 30 minutes, stirring frequently with a wooden spoon. The polenta should bubble thickly like molten lava during this time. If the polenta starts to clump up, add water ~ about ½ cup at a time to thin it out.

Stir in butter. The final consistency should be thick and creamy but not clumpy. Adjust consistency with additional water if necessary.

Season to taste with salt and serve right away.

Serves 4 to 6

__________

George’s notes:

• The “grits belt” stretches from Texas to Virginia.
• Since the late 20th century, polenta became a premium product. Polenta dishes are on the menu in many high-end restaurants, and prepared polenta can be found in supermarkets at high prices. Many current polenta recipes have given new life to an essentially bland and simple food, enriching it with meat and mushrooms sauces, and adding vegetables, beans or various cheeses into the basic mixture.
• Polenta is similar to boiled maize dishes of Mexico, where both maize and hominy originate.
• Grits have their origins in indigenous Native American preparations of corn. Traditionally the corn for grits was ground by a stonemill. The results are passed through screens, with the finer part being grit meal, and the coarser being grits. Many communities in the U.S. used a gristmill up until the mid-20th century, with families bringing their own corn to be ground, and the miller retaining a portion of the corn for his fee. In South Carolina, state law requires grits and corn meal to be enriched, similar to the requirements for flour, unless the grits is ground from corn where the miller keeps part of the product for his fee.

Rice...

Plain "steamed" rice invites a world of accompaniments. It is the sidekick for fried chicken in much of the South; where it's covered with the gravy made with pan drippings. Many of the famous sautéed and stir-fried dishes of the world would be incomplete without rice, yet it's amazing how many good cooks and restaurant chefs serve tasteless instant and converted rice.

My mother makes the best rice I know. She says nothing could be simpler to prepare than a pot of perfectly steamed rice, cooked so that each grain stands separately. Her secret is to never stir the pot with a spoon. A pot of rice can be flavored any number of ways by using stock instead of water or by adding chopped herbs, tomatoes, sautéed aromatic vegetables, nuts, or lemon zest. Here is her basic rice recipe.



Rice

Ingredients:
1 quart water
½ teaspoon salt
2 cups long-grain white rice

At least 30 minutes before you plan to serve, bring the water to a boil in a 2-quart pot that has a tight-fitting lid. Add the salt and the rice. Stir once with a fork to distribute the rice evenly, but do not stir it again. Lower the heat to medium and cover the pot.

Adjust the heat so that the rice simmers ~ bubbles just barely break the surface, but no more than simmers. Cook covered for exactly 13 minutes, never lifting the lid.

Turn off the heat and let the rice stand, still covered, for another 12 minutes to steam. Leave the pot alone until you're ready to serve the rice.

To serve, lift the lid and fluff the rice with a large fork, never a spoon, This way you would be further separating the grains, which should be all but dry.

Serves 6

__________

George’s notes:

• Rice is not native to the Americas but was introduced to the Caribbean and South America by European colonizers at an early date with Spanish colonizers introducing Asian rice to Mexico in the 1520s.
• In 1694, rice arrived in South Carolina, probably originating from Madagascar. Today, people can visit the only remaining rice plantation in South Carolina that still has the original winnowing barn and rice mill from the mid-1800s at the historic Mansfield Plantation in Georgetown, SC.

Fried Chicken & Corn Pudding

When Mrs. Wilkes opened a small Savannah, Georgia boarding house way back in 1943, there was no way she could have possibly known that same establishment would be operating nearly 67 years later. It has been a long and storied journey for the “Queen of Home Cooking.” During those many years of serving fried chicken and legendary Southern hospitality, Mrs. Wilkes has fed more folks than anyone dares to guess.

One of my favorite cookbooks is written by southern food guru and writer, John T. Edge, who has capture many of her classic recipes for future generations to savor in “Mrs. Wilkes’ Boardinghouse Cookbook”. This book combines recipes and memories of the 95 year-old matriarch of a true Southern culinary landmark.

Visitors to Mrs. Wilkes’ Boarding House are seated family-style at oversized oak tables covered with an array of country cooking - soft whorls of mashed sweet potatoes, black-eyed peas swimming in potlikker, creamed Irish potatoes spiked with mustard, collard greens, squash casserole, creamed corn, stewed okra; and platter after platter of crusty fried chicken, chicken and dumplings, and rosy, country-cured ham. And Mrs. Wilkes would give grace before anyone touched the first bite. After all, she would say, “your belly is about to have a religious experience!” The fried chicken is especially heavenly. “If the Colonel made it so good” joked Mrs. Wilkes, “he would have been made a general.”

If you wish to enjoy a mid-day meal at Mrs. Wilkes’ Boardinghouse, I suggest you get there early. Reservations are not accepted and the lines at noon can sometimes extend a block or so down the street. Although they do virtually no advertising and there is no visible signage out front, this place is not exactly a big secret any more. But believe me, it is well worth the journey to and a brief 15-30 minute wait under the shady live oaks that line the sidewalk. The restaurant, located in Savannah’s historic district, is open Monday - Friday for breakfast and lunch. Call them at 912 232-5997 or visit Mrs. Wilkes online at www.mrswilkes.com ~ dress is casual.

Yesterday, I prepared two of my favorite dishes from this renown Southern culinary restaurant and here there are...

Mrs. Wilkes’ Fried Chicken
from Mrs. Wilkes' Boardinghouse Cookbook

Ingredients:
1 (2½ -pound) fryer, cut up
Salt and pepper
2 tablespoons evaporated milk
2 tablespoons water
All-purpose flour
Vegetable oil

Sprinkle the fryer with salt and pepper. Pour the milk and water over the fryer and marinate for about 10 minutes. Dip in a bowl of all-purpose flour. Shake off the excess flour. Heat oil to 300 degree F and deep-fry or heat oil to medium and panfry the chicken. Make sure the chicken is covered with oil at all times. Fry until golden brown.

Serves 4 to 6

_____

Mrs. Wilkes' Corn Pudding
from Mrs. Wilkes' Boardinghouse Cookbook

Ingredients:
1 lb can cream style corn
1 tablespoon sugar
1 teaspoon salt
2 tablespoons flour
3 eggs, well beaten
2 tablespoons melted butter
1 cup milk

Mix in order given, pour into well greased casserole. Bake at 350 degree F for 1 hour.

Serves 6 to 8

__________

George’s notes:

• In 1943, Mrs. Wilkes bought a nondescript turn-of-the-century boardinghouse with a modest goal: to make a living by offering comfortable lodging and southern home cooking served family style in the downstairs dining room. Her reputation was strong and business brisk from the beginning, but it was the coverage in Esquire and the New York Times, and a profile on David Brinkley's evening news that brought southern food lovers from all over the world to her doorstep.
• The line now snakes out the front door and onto the street, where along with the locals and visitors, it is not uncommon to find former President Jimmy Carter or Alton Brown, among other familiar faces, waiting for their turn at Mrs. Wilkes' table.
• Mrs. Wilkes's Boarding House is one of those "1,000 Places To See Before You Die" kind of places.
• One diner's instructions on how to find Mrs. Wilkes': "Walk along West Jones Street until you smell fried chicken."
• The two photographs were taken several years ago when I stopped by Mrs. Wilkes for lunch. I might add, it was one of the best meals I have ever eaten.

Stuffed Butternut Squash...

This incredible savory dish is based on a recipe by my friend Sue, who is a very talented cook & photographer. It's highly adaptable, but the principle is simple - the squash is baked whole, then the flesh is scooped out and mixed with a few tasty ingredients before being returned to its shell for a final baking. It's ripe for experimentation, and children will enjoy inventing variations. I've included two suggestions at the end.

Stuffed Butternut Squash

Ingredients:
1 large butternut squash or 2 small ones
1 garlic clove, finely chopped
¼ cup butter
A little olive oil
½ cup walnut halves
~ lightly toasted and very coarsely chopped
7 ounce blue cheese, crumbled into lumps
2 teaspoons chopped thyme leaves
Salt and black pepper
1 tablespoon honey



Preheat the oven to 375 degrees F.
Clean the outside of the squash, then cut it in half lengthways, and scoop out the seeds. Place in an ovenproof dish, put some garlic and a nut of butter in each cavity, brush with oil, season well and bake for an hour, until the flesh feels very tender to the tip of a knife.

Scoop the flesh and buttery, garlicky juices into a bowl, leaving a ½ -inch thick layer of flesh attached to the skin, so it holds its shape. Roughly mash the flesh. Keep back a few bits of walnut and cheese, and fold the rest into the mash, along with the thyme and more seasoning. Spoon back into the squash halves, scatter on the reserved cheese and nuts. Drizzle the merest trickle of honey on top, and bake for 15 minutes, until the cheese is bubbling.

Serves four

__________

George’s notes:

• Chop four rashers of smoked, streaky bacon into ribbons and fry until crisp. Stir into the mash with ¼ cup grated gruyère and lots of black pepper. Top with grated gruyère before returning to the oven.
• Add a teaspoon each of finely chopped basil, thyme and oregano to your mash, stir in a tablespoon or two of crème fraîche and season very well before returning to the oven.

Glazed Carrots…

My favorite thing to do with carrots, besides just munch on them raw, is to cook them with this interesting little recipe I picked up off an episode of Alton Brown’s Good Eats some years back. It's become a staple side dish for Sunday night dinners, but it's equally tastey for any occasion. Ginger ale is not the first thing I'd think to glaze my carrots with, but try it -- I find it works wonderfully, providing the perfect amount of sweetness without being overbearing. The carrots turn out tasting more essentially carroty than any raw carrot, so of course I love them. It's a pretty simple recipe and certainly worth the trouble if ever you're in the mood for carrots.



Glazed Carrots

Ingredients:
7 medium-sized carrots, cut
2 tablespoons butter
A pinch of kosher salt
1 cup of ginger ale
½ teaspoon of chili powder
1 tablespoon of freshly chopped parsley

Cut your carrots into even slices ~use a mandolin if you have one to get perfectly even cuts.

Heat the carrots with the butter, salt, and ginger ale on medium-high, covered, for 5 minutes. Add the chili powder and turn the heat up to high, gently stirring occasionally ~ if you're too rough with them, they'll break apart. Cooking them for 4 to 5 minutes -- until the liquid is nearly cooked down.

When the carrots are just tender, barely resisting the advances of a paring knife, take them off the heat and toss them with the parsley.

Serves 4

__________

George’s notes:

• Carrots have many important vitamins and minerals. They are rich in antioxidants Beta Carotene, Alpha Carotene, Phytochemicals and Glutathione, Calcium and Potassium, and vitamins A, B1, B2, C, and E, which are also considered antioxidants, protecting as well as nourishing the skin. They contain a form of calcium easily absorbed by the body. Finally they also contain Copper, Iron, Magnesium, Manganese, Phosphorous.and Sulphur - better than a wonder drug!!
• Carrot is also helpful in the following cases: Obesity, poisoning of the blood, gum disease, insomnia, inflamed kidney, liver, gallbladder, Alzheimer's disease, colitis, ulcer and painful urination. Carrots are one of the richest sources of Vitamin A. Carotene present in this vegetable gets converted into Vitamin A by our body. It is indeed amazing that a mere 100grams of carrot supplies around 11,000 milligrams of vitamin A.

New Year’s Day Dinner…

This Southern dish is traditionally a high point of New Year's Day, when a shiny dime is often buried among the black-eyed peas before serving. Whoever gets the coin in his or her portion is assured good luck throughout the year. For maximum good luck in the New Year, the first thing that should be eaten on New Year’s Day is Hoppin' John. At the stroke of midnight on New Year's Eve, many southern families toast each other with champagne and a bowl of Hoppin' John. If it is served with collard greens you might, or might not, get rich during the coming year.

Hoppin' John is found in most states of the South, but it is mainly associated with the Carolinas. The Low Country cuisine reflects the cooking of the Coastal Carolinas, especially the Sea Islands ~ a cluster of islands stretching along the coasts of South Carolina and Georgia; where I have been spending Christmas & the holidays with my family. Black-eyed peas, also called cow peas, are thought to have been introduced to America by African slaves who worked the rice plantations. Hoppin' John is a rich bean dish made of black-eyed peas simmered with spicy sausages, ham hocks, or fat pork, rice, and tomato sauce.

There are many variations to traditional Hoppin' John. Some cook the peas and rice in one pot, while others insist on simmering them separately. I like to cook it as one dish and serve it with my Collard Greens with a Dash of Soul and Aunt Carrie's skillet cornbread. Let's hope it brings luck to us all in the New Year.


New Year's Dinner 2010

Hoppin' John

Ingredients:
1 pound dried black-eyed peas
2 small smoked ham hocks or meaty ham bone
2 medium onions, divided
3 large cloves garlic, halved
1 bay leaf
1 cup long-grain white rice
1 can (10 to 14.5 ounces) diced tomatoes with chili peppers, juices reserved
1 medium red bell pepper, chopped
½ green bell pepper, chopped
3 ribs celery, chopped
1 jalapeno or serrano pepper, minced
2 teaspoons Cajun or Creole seasoning
½ teaspoon dried thyme leaves
¾ teaspoon ground cumin
¾ teaspoon salt
4 green onions, sliced

In a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 ½ hours. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the bay leaf, onion pieces, and garlic.

Add 2½ cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.

Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.

Serves 6

__________

George’s notes:

• Most food historians generally agree that "Hoppin' John" is an American dish with African/French/Caribbean roots. There are many tales or legends that explain how Hoppin' John got its name.


• It was the custom for children to gather in the dining room as the dish was brought forth and hop around the table before sitting down to eat.


• A man named John came "a-hoppin" when his wife took the dish from the stove.


• An obscure South Carolina custom was inviting a guest to eat by saying, "Hop in, John”


• The dish goes back at least as far as 1841, when, according to tradition, it was hawked in the streets of Charleston, South Carolina of a local restaurant by a man who was know as Hoppin' John.


• The photograph at the top left was taken walking long the northwest portion of St. Simon's Island (GA) looking across Buttermilk Sound toward Broughton Island.

Collards with a Dash of Soul...

Show me the money! Traditionally, collards are eaten on New Year's Day, along with black-eyed peas and cornbread; to ensure wealth in the coming year, as the leaves resemble folding money. Collard greens are a vegetable of southern United States and known locally as soul food. They are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard greens in "mixed greens". But they are generally eaten year-round in the South. Typical seasonings when cooking collards can consist of smoked and salted meats like ham hocks and fatback; along with vinegar, salt, and pepper.

The recipe I like to use is lighter; where the collard greens are cooked with a little “kick to them”, without the usual vinegar or meat flavoring. I add some tomato, onions and garlic to give them some life. Still, they have their luck and their soul, just a modern 21st century makeover. Enjoy!


New Year's Day Dinner 2008

Collards with a Dash of Soul

Ingredients:
2 bunches collard greens, (about 2 pounds)
3 tablespoons olive oil
2 medium Vidalia onions, cut into ¼ -inch dice
3 medium cloves garlic, chopped
1 medium vine-ripened, cut into ¾ -inch dice
2 teaspoon salt

Wash each collard leaf 3 or 4 times; make sure they are impeccably clean. Place them on a cutting board; cut off and discard the tips of the stems, leaving the rest of the stems intact. Cut the stems into ¼ -inch pieces. Cut the leaves vertically into 1-inch strips, then fold over and cut horizontally to form 1-inch squares.

Meanwhile, heat the oil in a large (at least 10-quart) pot over medium-low heat, for 3 to 5 minutes.

When all of the greens and stems are cut, transfer them to the pot and stir to coat evenly. Add the onion, garlic and tomato, stirring to combine. Season with salt to taste. Cover and cook, stirring occasionally to make sure the greens do not burn, for about 30 minutes or until they are just tender and the onions have softened. Serve immediately.

4 to 6 serving

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George’s notes:

• A traditional Southern-style New Year’s dinner like I was raised on ~ black-eyed peas for pocket change and collard greens for folding money.


• Smoky bacon and tangy cider vinegar are perfect complements to hearty collard greens. Rinse the greens a couple of times to remove grit.

Beef Tenderloin...

My go to entrée when I am having a few friends in for dinner is a beef tenderloin. It can also be the star of the buffet menu for your holiday cocktail party. It's delicious whether served hot, at room temperature, or cold. Thinly sliced, it can serve a great many people. Even though a whole beef tenderloin is expensive, it is worth it for a special occasion.
Go to your local butcher and ask him to dress the tenderloin. That way you are cooking all beef without the waste, since he has trimmed it way; this will also brings down the cost.

It is doubtful that you will be adding beef tenderloin to your weekly meal rotation; but the holidays are a special time and, of course, special food. A beef tenderloin also gives you an opportunity for culinary creativity. I sometimes will marinate it overnight. An especially nice marinade for this purpose is ¼ cup olive oil, 2 minced garlic cloves, 1 teaspoon salt and ½ teaspoon dried thyme. Or if I am grilling the tenderloin, I coat it with your favorite southwestern dry rub ~ 2 tablespoons chili powder, 1 teaspoon salt, ½ teaspoon ground cumin, and ½ teaspoon dried oregano ~ and I roast as described below. The method I am using in this recipe gives you a beautifully rare middle.



Beef Tenderloin with Chili-Cured Onions & Yukon Gold Potatoes

Ingredients:
1 (24-ounce) beef tenderloin, seasoned with garlic & fresh ground black pepper

Onions:
2 cups vertically sliced red onions
¼ cup fresh lemon juice
1 tablespoon minced fresh basil
2 teaspoons chili powder
¼ teaspoon salt
¼ teaspoon ground red pepper

Potatoes:
4 Yukon Gold potatoes, sliced
1 tablespoon vegetable oil
½ teaspoon salt
¼ teaspoon fresh ground black pepper

To prepare onions, combine first 6 ingredients in a bowl; toss well. Let stand 2 hours, stirring occasionally. In a microwave proof dish, place onions and microwave for 5 minutes. Drain and spray with cooking spray and microwave for an additional 5 minutes or until tender.

To prepare potatoes, combine potatoes, oil, salt and pepper; toss well. Arrange potato slices in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450 degrees F for 15 minutes. Turn potato slices over and bake an additional 20 minutes or until tender and lightly brown.

Rub tenderloin with olive oil and rub pepper and minced garlic over surface. In a preheated oven set at 450 degrees F and bake for 20 minutes medium-rare. Let stand for 5 minutes and slice into ½ -inch slices.

On each plate, place slices of tenderloin and potatoes.
Top beef with onions.

Serves 4

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George’s notes:

• Holiday entertaining should be a delight and never a chore; if it is the latter, you may as well be partying with Scrooge.
• Whether your get-together is spontaneous and casual ~ good friends devouring a potluck supper around the kitchen table or more structured, like a Saturday afternoon cocktail party or you are having a formal black-tie midnight New Years party ~ Your party should bear your personal touch; just remember, the fancier and more detailed the event, the more you'll need to do...

Pommes Country Style...

Pommes Country Style is nothing more than thinly sliced potatoes slowly cooked in butter, also known as Pommes Anna, it is both simple and sophisticated.

This easy version of the famous French dish ~ created during Napoleon III's era and named after one of the lovely women at his court. It was traditionally made with enough duck fat to float the QE2, but I use a more moderate amount of butter.

Pommes Anna begins with peeled potatoes that are sliced using a mandoline or a food processor fitted with a slicing blade. The potatoes are then layered in special copper Pommes Anna pans, but I use Aunt Carrie’s old iron skillet. The starch in the potatoes keeps them together, so that when they're turned out, they form a pancake. The overlapping pattern, made on the bottom of the skillet, is now on top. Pair them with a good juicy steak, a nice glass of red wine and a crisp green salad; and you have one incredibly delicious easy dinner.....

Pommes Country Style

Ingredients:
1½ pounds russet (baking) potatoes
½ stick (¼ cup) unsalted butter, melted

Peel the potatoes. Using a food processor fitted with a slicing blade or a mandoline, slice them very thin, transferring them as they are sliced to a large bowl of cold water. Drain the slices and pat them dry between paper towels.


Generously brush the bottom and side of a 9-inch casserole dish with some butter. Arrange the slices in the baking dish in layers that slightly overlap. Brush each layer with the remaining butter and season each layer with salt and pepper to taste.

Cover the layered potato slices with a buttered round of aluminum foil. Press down on the assembled potato cake firmly to compress it. Bake it at 425 degrees for 30 minutes. Remove the foil and bake the potato cake for 25 to 30 minutes more, or until the slices are tender and golden.

To serve, invert the potato cake onto a cutting board and cut it into 8 wedges.

Serves 8

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George’s notes:

• My iron skillet is an heirloom handed down from my great-grandmother's cook, Aunt Carrie. She was a great cook and one heck of a lady. She was quite the character, too.

Golden Beet, Goat Cheese & Potato Gratin...

Recently I came across an old recipe that makes a great vegetarian meal or is an excellent side dish for a steak dinner. So, last week when I saw some golden beets at the farmer’s market I picked up a bunch. For me, golden beets have been a great ‘turn-to’ vegetable that can be sautéed or put into some type of casserole.

For this gratin, I wanted to keep it a bit rustic, so I didn't bother layering the vegetables in an ordered pattern. I put the potato and beets slices in the pan, all mixed up together. The only complicated part of this recipe is slicing the vegetables paper thin. But luckily I had my trusty mandoline to do that, but if you don't have one, you'll just need a bit more time and a very sharp knife.

There's not a lot of cheese or cream in this recipe ~ just a splash of milk to keep everything tender; that way the fresh taste of the vegetables are front and center. I sprinkled the gratin at the end with the parmesan cheese and baked until golden brown. It makes for a perfect dinner, even better. Enjoy!

Golden Beet, Goat Cheese & Potato Gratin

Ingredients:
4 medium golden beets
1 medium yellow onion
4 small to medium red potatoes
3 tablespoons olive oil
4 ounces goat cheese
salt and pepper
¼ cup whole milk
½ cup freshly grated parmesan cheese
Chives, cut in strips for garnish

Preheat oven to 400 degrees F. Use a mandoline or chef's knife to slice the beets, onions and potatoes into very, very thin slices, about ⅛ -inch or less. Toss the sliced vegetables with the olive oil in a large bowl.

Pour a small drizzle of olive oil in a casserole dish (around 8 or 9 inches square) and spread it around the bottom and sides. Place ⅓ of the beets and potato slices in the bottom of the dish—no need to layer them beets-potato-beets-etc.—then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks.

Repeat with another ⅓ of the vegetables, seasoning again with salt and pepper and topping with the other ½ of the goat cheese. Finish by layering on the final ⅓ of the vegetables and seasoning with salt and pepper.

Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Sprinkle the chive stripes over the top, if using.

Serves 6



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George's notes:

• You can serve the Gratin by either using a biscuit cutter or just a serving spoon, as demonstrated in my photo.
• Also, this Gratin taste terrific with a layer of thinly sliced fennel for that added twist of flavor.

Roasted Vegetables...

Colorful caramelized roasted vegetables make a perfect Thanksgiving side dish. So, I headed down to my local farmer's market Saturday to look over the abundance of fresh harvested vegetables. I was not disappointed with the quality and variety.



There are many combinations of vegetables that you can use, but my favorites for color, texture and taste are Brussels sprouts, parsnips, carrots and butternut squash. This combination always receives huzzahs when ever I serve these delicious fall vegetables. It is also a great dish if you are asked to contribute to the dinner. It travels well and doesn't need reheating once you arrive, because it is delicious warm or at room temperature.

Roasted Vegetables

Ingredients:
¼ cup butter
1 teaspoon dried sage leaves
1 garlic clove, finely chopped
½ pound Brussels sprouts, cut in half
½ pound parsnip, peeled and cut into 2-inch pieces
¼ pound carrots
1 small butternut squash, peeled, seeded and cut into 1-inch pieces
1 small bunch fresh sage leaves for garnish

Preheat oven to 375 degrees F.

Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic. Place remaining ingredients in un-greased rectangular pan, 13 x 9 x 2 inches. Pour butter mixture over vegetables; stir to coat.

Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.

Serves 6 to 8

George's notes:
May your stuffing be tasty
May your turkey plump,
May your potatoes and gravy
Have nary a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!
      ~Author Unknown

Sweet Potato Soufflé...

Another side dish on a Southern Thanksgiving table is some type of sweet potato. This delectable dish is neither a soufflé nor a mousse, but its consistency gives the impression of both. My mom, Twomama to her grandchildren, has been making this casserole as along as I have a memory. None of our holiday dinners would be complete without her sweet potatoes. What makes her soufflé so good is the pecan topping. Try it and I'm sure it will become your family’s new tradition!



Twomama’s Sweet Potato Soufflé

Ingredients:
3 cups cooked mashed sweet potatoes
½ teaspoon vanilla extract
½ cup butter, melted
1 cup sugar
2 eggs, beaten
½ cup milk

Topping:
1 cup brown sugar
½ cup flour
½ cup butter cut in small pieces
1 cup pecans, coarsely chopped

In a large bowl, beat together the first six ingredients, and then pour into a lightly greased 9 x 13 inch glass baking dish.

In a food processor fitted with the steel blade, combine the topping ingredients until crumbly. Sprinkle the topping over the sweet potato mixture.

Bake in a preheated oven at 350 degrees F for 45 to 50 minutes, or until browned and bubbly.

Serves 6

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George’s notes:

• I have prepare mom’s recipe in individual ramekins and served it as a dessert. That’s why I gave it a dessert lable.
• Sweet potatoes are a Native American plant that was the main source of nourishment for early homesteaders and for soldiers during the Revolutionary War.
• Sweet potatoes are among the most nutritious foods in the vegetable kingdom. They are packed with calcium, potassium, and vitamins A and C. This is why nutritionists called them the "vegetable indispensable."

The Ultimate Stuffing...

The other day I posted my recipe for Cornbread Stuffing, here is another stuffing I make for Thanksgiving; because some guest do not like cornbread. I discovered this recipe several years in the Washington Post ~ Food Section and over the years I have adjusted the ratio of ingredients & spices to create the Ultimate Turkey Stuffing. It’s a new twist on an old holiday favorite. Enjoy!



Ultimate Turkey Stuffing

Ingredients:
1 cup dried cranberries
1½ cups orange liqueur
½ cup unsalted butter
2 cups chopped celery
1 large onion, chopped
1 pound spicy Italian sausage, casing removed
1 (16 ounce) package herb-seasoned bread stuffing mix
1 cup chopped pecans
4 Granny Smith apples - peeled, cored and chopped
½ cup unsalted butter, melted
2 cups chicken broth
4 teaspoons chopped fresh sage
Salt and pepper to taste

Directions:
Place the cranberries in a small saucepan, and cover with 1 cup of liqueur. Bring to boil, remove from heat, and set aside.

In a large skillet, melt ½ cup butter over medium heat. Sauté the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl.

In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown. Drain.

Combine the sausage and stuffing mix with the celery and onion mixture. Stir in the cranberries and liqueur, pecans, and apples. Mix in melted butter, chicken broth, ½ cup orange liqueur; the stuffing should be totally moistened. Season with sage, salt, and pepper.

Preheat oven to 325 degrees F. Butter 15x10x2-inch baking dish. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes.

Serves 8 to 10

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George’s notes:

• You are going to want to make enough stuffing, so there is leftovers for your turkey sandwich the day after Thanksgiving.
• Since 1947, each Thanksgiving the National Turkey Federation (NTF) and the Poultry & Egg National Board (PENB) have donated a turkey to the White House -- a tradition that is often confused with the Thanksgiving presidential turkey pardon. Officially, the presidential turkey pardon began during George H.W. Bush's first Thanksgiving in the White House in 1989. Prior to that event, presidents were more likely to eat the donated birds rather than pardon them to a petting farm for the remainder of their life.

Cornbread Stuffing...

...or dressing as it is called here in the South, is usually made from scratch. If you have only eaten boxed dressing, you will be delighted with the simplicity and wonderful flavors inherent in home-baked dressing. Cornbread gives a very different texture than white bread alone and adds the sweetness of corn to the flavor. It can be a side dish for a roast chicken dinner or baked in a casserole dish and served in place of breads or potatoes, but it is traditionally baked as a stuffing inside a whole turkey for Thanksgiving dinner.

The cornbread stuffing I usually use incorporates white bread crumbs and crumbled cornbread. The breads are highly seasoned with celery, onion, sage and chicken broth for the most fragrant and flavorful dish. In the South, the turkey is stuffed with a portion of the dressing. This helps the turkey retain its natural juices and remain moist. The stuffing is spooned into the bird loosely to allow for expansion. The rest of the stuffing is refrigerated until about an hour and a half before the meal is to be served. It can then be spooned into a large casserole dish, dotted with butter and baked until the top is golden brown.

Chicken broth can be used for this recipe and canned broth works fine. If you prefer, cover a whole chicken with water, along with the giblets from the turkey, in a stockpot. Add an onion and 2 stalks of celery, salt and a bay leaf. Boil covered over medium heat for 1½ hours to produce a flavorful stock for the stuffing. Save the chicken meat for another recipe. Strain the broth and allow it to cool before adding it to the stuffing. You will need about three quarts.



Aunt Carrie’s Cornbread Dressing
~ written as it was handed down to me

Prepare 2½ quarts of broth with preceding instructions. Allow to cool.

Bake two recipes of iron skillet cornbread. Cool completely and break into small pieces.

Tear or crumble 8 slices of white bread and allow it to sit out only long enough to dry it slightly.

Put breads in a large mixing bowl.
Add the following:
• 1 cup white onions, chopped
• 1 cup chopped celery
• 1 teaspoon poultry seasoning
• 1 teaspoon sage
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup butter
• 4 beaten eggs
• 8 to 10 cups chicken broth
• 2 large bunches scallions, sliced

Toss the ingredients together until all bread is dampened but not mushy. More or less broth may be added to combine the ingredients. Use several cups of the stuffing to fill the turkey and place the rest in a casserole dish. Top with scallions. Cover with foil and refrigerate.

When ready to bake, preheat oven to 400 degree F.
Place casserole dish in the hot oven and bake for one hour. Remove the foil and return to the oven for about 10 minutes longer to brown.

The remainder of the chicken broth can be used to make gravy to serve with the turkey.

Serves 12

George’s notes:

• Aunt Carrie was my great-grandmother’s cook, who was legionary for her cooking, as well as running a ‘numbers game’ during the late 1920’s until her arrest in the 1942. But that never stopped her from turning out great Southern classics.
• If you don’t have an iron skillet, bake two 8 x 8 pans of cornbread from your favorite scratch recipe.

Bacon Braised Green Beans

Over the next week, I will post a few of my favorite recipes for the dinner of all dinners, Thanksgiving. Here is my modern take on a Southern classic that will leave you wanting more! Since this version is quick-cooked, the beans stay crisp-tender—they’re coated with sautéed onions and little pieces of bacon. And who can resist bacon!

Bacon Braised Green Beans

Ingredients:
1 tablespoon olive oil
6 slices bacon, diced
1 cup thinly sliced onion
2 tablespoons sliced garlic
2 pounds green beans, rinsed, ends trimmed
1 cup chicken stock or canned, low-sodium chicken broth or water
1 teaspoon salt
½ teaspoons freshly ground black pepper

Set a Dutch oven over medium heat, and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onions.



Increase the heat to medium-high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.

Remove from the heat and transfer the leaves to a serving dish or small platter to serve.

Serves 4 to 6

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George's notes:

• The old Southern method of cooking green beans was to cook them in salt water with a hunk of 'fatback' and let them simmer for several hours, until they were tender soft.
• Fatback is the layer of tissue under the skin of the back of a pig, with or without the skin. Fatback often is rendered to make a high quality lard.