By Nathalie Dupree, Cynthia Graubart, Rick McKee
ISBN-10: 1423637380
ISBN-13: 9781423637387
Building on their acceptance as James Beard Award winners, Dupree and Graubart have excerpted their most sensible vegetable recipes (plus extra a few new ones) during this well timed assortment. geared up alphabetically by means of vegetable, every one part starts with directions on tips to arrange and prepare dinner the vegetable, and is by means of favourite new and vintage recipes. additionally incorporated are a variety of vinaigrettes and sauces, plus a roasting chart for an array of vegetables.
Nathalie Dupree is the writer of 13 cookbooks, together with Shrimp and Grits and Southern Biscuits. She has hosted greater than three hundred tv indicates and specials that experience proven nationally on PBS, nutrition community, and the training Channel. She lives in Charleston, South Carolina.
Cynthia Graubart is the writer of gradual Cooking for 2, gradual Cooking: Double Dinners for 2, and The One-Armed prepare dinner. moreover, she has a standard column in Southern dwelling. She lives in Atlanta, Georgia.
Dupree and Graubart are coauthors of the James Beard Award-winning studying the artwork of Southern Cooking and coauthors of Southern Biscuits.
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Additional resources for Mastering The Art of Southern Vegetables
Example text
We buy butter beans in our farmers market in small sandwich-size plastic bags, already shelled and ready to use or freeze as they are. Commercially frozen butter beans and butter peas, as well as those called “white acres,” are all very good substitutes for fresh, but avoid the lima bean–size brownish-tan ones for optimum flavor and texture. I love serving peas with Tomato Conserve, which is available in the grocery store in jars or is easy to make at home. 4 cups shelled fresh butter beans or butter peas 1/4 cup butter or bacon fat 1/2 small onion, sliced Salt Freshly ground black pepper Bring enough salted water to the boil to cover the beans in a pot.
Surround with cooked baby potatoes. Toss with orange slices. Omit vinaigrette and substitute sour cream. Hot or Cold Roasted Beet Salad Roasted Beets Serves 4 Baking beets in aluminum foil makes them easier to peel than boiling or steaming them. The roasting increases the flavor as well. They can be returned to the oven when peeled to roast and deepen in color. 4 to 6 medium beets Preheat oven to 400 degrees. Wrap beets in sturdy aluminum foil. Move the wrapped beets to a rimmed baking sheet and cook 1 hour, or until beets are tender.
Fresh Crowder Peas with Snaps Serves 6 Crowder peas are a tougher small pea than white acres or lady peas. Even when green (fresh), they tend to be a drier pea than many others but burst with flavor. Like other zipper peas, it is a rare treat to find them shelled unless frozen or canned. 2-1/2 pounds fresh Crowder peas to yield 1-1/2 pounds shelled peas 3 ounces fatback (salt pork) 1 small hot red pepper, optional Shell the peas and check for wormholes. If any pods are too tiny to shell, leave them whole or snap them in half.
Mastering The Art of Southern Vegetables by Nathalie Dupree, Cynthia Graubart, Rick McKee
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