A Time to Cook: Dishes from My Southern Sideboard by James Farmer

By James Farmer

New twists on conventional Southern favorites

Southern meals is greater than cornbread, biscuits, and fried poultry. James Farmer revamps the menu along with his personal twists on conventional Southern dishes (ergo, Peach and Pecan chook Salad, Collard Cole Slaw, Plum and Persimmon beef Tenderloin). Stitched including a mix of culture and nostalgia, Farmer’s dishes are up-to-date for today’s way of life with no sacrificing the delicious satisfaction that's the hallmark of Southern meals, all utilizing what's clean and top, gleaned from the land and backyard and steeped in background.

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A Time to Cook: Dishes from My Southern Sideboard

New twists on conventional Southern favorites

Southern meals is greater than cornbread, biscuits, and fried fowl. James Farmer revamps the menu along with his personal twists on conventional Southern dishes (ergo, Peach and Pecan bird Salad, Collard Cole Slaw, Plum and Persimmon beef Tenderloin). Stitched including a mix of culture and nostalgia, Farmer’s dishes are up-to-date for today’s way of life with no sacrificing the delicious pride that's the hallmark of Southern meals, all utilizing what's clean and most sensible, gleaned from the land and backyard and steeped in history.

Extra resources for A Time to Cook: Dishes from My Southern Sideboard

Example text

Vinegary Cabbage Slaw (page 105) is an ideal accompaniment, along with oyster crackers or French bread. Dark and Sticky Candied Gingerbread (page 129) would complete the meal beautifully. Scrub the clams well and rinse in several changes of water if they are muddy. ) Bring the water to a boil in a large pot, add the clams, and return to a boil. Reduce the heat to medium-low and cook, covered, shaking the pot a couple of times to redistribute the clams, until they open, about 5 minutes. Use a slotted spoon to transfer the clams to a bowl.

Let the chowder sit at cool room temperature for at least an hour or, better yet, refrigerate overnight. T HE DUMBING DOW N OF CHOW DER Some credit (or discredit) chain restaurateur Howard Johnson for foisting his commercial version of overly thickened, whiterthan-white, flavorless clam chowder on an unsuspecting public, thereby lowering chowder standards nationwide. Reheat over low heat and stir in the parsley. Ladle into bowls and serve. note Or use a 10-ounce can of whole baby clams, supplementing the juice in the can with 3 cups bottled clam juice or seafood broth.

Bring the water to a boil in a large pot, add the clams, and return to a boil. Reduce the heat to medium-low and cook, covered, shaking the pot a couple of times to redistribute the clams, until they open, about 5 minutes. Use a slotted spoon to transfer the clams to a bowl. Pour the clam broth into another bowl, leaving any sediment behind. Working over the bowl to catch juices, remove the clams from their shells. Pull off the black skin and snip off the black necks if you don’t like the looks of them in your chowder.

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