Modern Hospitality: Simple Recipes with Southern Charm - Hardcover

Miller, Whitney

 
9781609613525: Modern Hospitality: Simple Recipes with Southern Charm
Hardcover
ISBN 10: 160961352X ISBN 13: 9781609613525
Verlag: Rodale Books, 2011

Inhaltsangabe

Known by TV viewers as the Mississippi belle whose demure demeanor belied nerves of steel and true culinary skill, America watched Whitney Miller crush the competition and become the first winner of MasterChef Season 1. Now Whitney's long-awaited dream of writing her first cookbook has come true as she shares her favorite recipes and entertaining secrets in Modern Hospitality.

As a little girl in small-town Mississippi, Whitney grew up cooking at the elbows of true masters of Southern cuisine: her mother, grandmothers, and great-grandmothers. From the secret to making perfect, flaky biscuits to the art of whipping up Sunday supper for a crowd, Whitney not only learned how to create much-loved dishes for friends and family but also discovered the most essential ingredient for any meal: hospitality.

In Modern Hospitality, Whitney offers a fresh take on classic dishes passed down throughout generations of Southern women. In addition to providing more than 75 original recipes that showcase regional ingredients and authentic flavors, Whitney also shares her stories of family, tradition, and suggestions for effortless entertaining. Bring a taste of the South into your home with dishes like Oven-Fried Catfish, Shrimp and Sausage with Grits Soufflé, Mississippi Cheesesteak, and Sweet Potato Peanut Butter Blondies. With recipes this simple, elegant, and delicious, it's easy to turn any occasion into something special.

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Über die Autorin bzw. den Autor

Whitney Miller is the winner of MasterChef Season 1. She is a graduate of the University of Southern Mississippi, where she majored in nutrition. Whitney and her mother recently opened a small café in their hometown of Poplarville, Mississippi.

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1 RISE AND SHINE

When spending the night at my great-grandmother's house to go hunting, my dad would try to sneak out to the deer stand at daybreak. Just as his hand touched the doorknob, Grandma Strahan would say, "John, have you eaten breakfast?" Of course he hadn't, so nothing would do but for him to sit down to a full Southern breakfast of eggs, grits, bacon, and fluffy biscuits. By then the sun was out.

Fresh Fruit and Granola Tarts 4 Biscuits and Cane Syrup 7 Breakfast Grit Cakes 8 Upside-Down Quiches 10 Cinnamon and Pecan Granola 12 Dad's Scrambled Eggs 13

Fresh Fruit and Granola Tarts

You often see fruit, yogurt, and granola parfaits on breakfast menus. In my version of this breakfast staple, I've created granola tart shells that can easily be prepared ahead of time for entertaining at brunch or lunch. The presentation makes this easy-to-assemble dish feel like something special.

2 cups old-fashioned rolled oats 6 tablespoons light brown sugar 6 tablespoons chopped pecans 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 6 tablespoons cane syrup or maple syrup 4 tablespoons (1/2 stick) unsalted butter, melted 2 cups strawberries, sliced 1 1/3 cup blueberries 2 large bananas, sliced 1 1/2 cups whole-milk plain yogurt 2 teaspoons honey (optional) 1 tablespoon grated orange zest

Preheat the oven to 325°F.

Combine the oats, brown sugar, pecans, cinnamon, salt, syrup, and butter in a medium bowl. Divide the mixture evenly among three 4 1/2-inch tart pans with removable bottoms. Press the mixture into the bottom, but not the sides, of the tart pans. Bake for 10 minutes. Remove from the oven and using the back of a spoon, press some of the granola into the sides of the tart pans. Return to the oven to bake for 3 to 5 minutes to set the crust.

Let the tart shells rest for 3 to 4 minutes, then, using an oven mitt to protect the hand holding the tart pan, carefully remove the tart shells from the pans and place on a rack to cool.

Toss together the strawberries, blueberries, and bananas in a medium bowl.

To serve, place each tart shell on a small plate. Spoon the fruit mixture into the shells. Top each with a 1/4 cup yogurt. Drizzle with honey, if desired. Serve garnished with orange zest.

Makes 6 tarts

Biscuits and Cane Syrup

My great-grandmother used to make biscuits in a carved wooden bowl known as a "dough bowl," which is used for making bread in the South. The art of biscuit making was passed down through generations in my family. These biscuits have the perfect texture--flaky and delicate, with a crunchy bottom. They're delicious for breakfast with sweet syrup and can be paired with gravy for a satisfying, savory dish. My mom likes to enjoy her biscuits with softened butter and cane syrup mixed together!

1 cup self-rising flour 2 tablespoons butter-flavored shortening, chilled 1/3 cup whole milk 1 tablespoon canola oil 2 tablespoons unsalted butter, melted Softened butter and cane syrup, for serving

Preheat the oven to 425°F.

Place the flour in a medium bowl. Using a pastry cutter or a fork, cut the shortening into the flour. Stir in the milk until incorporated. Lightly flour your hands and form the dough into a ball. Divide the dough into 4 portions. Form each portion into a smooth ball by rolling it between your palms 5 times. Tuck any rough edges into the top of the ball. Roll between your hands 10 more times to form a smooth ball. Repeat with the other 3 portions.

Grease a cast-iron griddle with the oil. Place a dough ball, smoother side down, in the pan to coat with oil and flip over so that the smooth side is facing up. With three fingers, press the dough down a bit, making a slight indention on the top of each biscuit.

Bake until golden brown, 16 to 18 minutes. Remove from the oven and brush the tops of the warm biscuits with the melted butter.

Serve the biscuits warm with softened butter and cane syrup.

Makes 4 biscuits

Breakfast Grit Cakes

In the South, grits are traditionally prepared on the stovetop with butter, salt, and pepper. In this recipe, cooked grits are transformed into cakes that serve as a base for eggs, bacon, and cheese. But you can top these simple little cakes with anything you'd like. If you're serving breakfast for a crowd, simply set out a platter of grits cakes alongside bowls of toppings and let your guests assemble their own creations.

2 1/3 cups water 1 cup quick-cooking grits 5 tablespoons unsalted butter 1 teaspoon salt 1/8 teaspoon ground black pepper 1/3 teaspoon cayenne pepper (optional) 1/3 cup all-purpose flour Dad's Scrambled Eggs (page 13) 5 slices bacon, cooked and crumbled 1/4 cup sliced grape tomatoes 3/4 cup shredded sharp Cheddar cheese 2 tablespoons sliced scallions

Bring 2 1/3 cups water to a boil in a medium saucepan over high heat. Stir in the grits, reduce the heat to low, and cook, stirring occasionally, until grits reach porridge consistency, about 5 minutes. Remove from the heat and stir in 2 tablespoons of the butter, the salt, black pepper, and cayenne (if using).

Line a pizza pan or small rimmed baking sheet with plastic wrap. Pour the grits in the center of the pan. Using a spatula, spread the grits evenly to a thickness of 3/8 inch. Let cool until the grits are set, about 30 minutes.

Using a 3-inch round cookie or biscuit cutter, cut out 12 circles from the cooled grits. Dredge both sides of the grits cakes in flour.

Heat a large cast-iron pan over medium-high heat. Melt 2 tablespoons of the butter in the pan swirl to coat the bottom. Working with half the cakes at a time, cook until lightly browned, 1 1/2 to 2 minutes per side. Carefully remove with a spatula and drain on a paper towel-lined baking sheet. Add the remaining 1 tablespoon butter to the pan and cook the remaining cakes.

Preheat the broiler. Line a broiler pan with foil.

Place the cakes on the broiler pan. Spoon the scrambled eggs onto the cakes. Top with the bacon, tomatoes, and cheese. Broil until the cheese melts, 1 to 2 minutes.

Place the grits cakes on a serving platter. Sprinkle with the scallions. Serve hot.

Serves 6

Upside-Down Quiches

Omelets are a favorite breakfast food in my family, but who has time to stand over the stove and prepare omelets "made to order" all morning? Not me! In this easy recipe, you simply pour all of your favorite omelet ingredients into ramekins and make mini-quiches. To add contrast to the soft egg texture, I top my baked "omelets" with a crispy biscuit crust.

BISCUIT CRUST

1 cup self-rising flour 2 tablespoons butter-flavored shortening, chilled 1/4 teaspoon chopped fresh rosemary 1/2 cup low-fat buttermilk 1 tablespoons unsalted butter, melted (for the ramekins)

FILLING

8 large eggs 1 1/3 cups half-and-half 3/4 teaspoon salt 1/4 teaspoon ground black pepper 4 teaspoons diced yellow onion 4 tablespoons diced green or red bell peppers 4 heaping tablespoons diced chopped cremini mushrooms 4 tablespoons cooked and crumbled fresh andouille sausage or bacon 8 tablespoons shredded sharp Cheddar cheese or feta cheese

Preheat the oven to 375°F. Lightly coat four 8-ounce ramekins with cooking spray and place on a baking sheet.

To make the biscuit crust: Place the flour in a medium bowl. Using a pastry cutter or fork, cut the shortening into the flour. Stir in the rosemary and buttermilk until incorporated. Flour your hands and lightly form the dough into a ball. Cover with plastic wrap and refrigerate for 10 minutes.

Sprinkle flour over a clean surface. Roll the dough out to a 1/4-inch-thick round. Using a 5-inch round object, trace and cut out 4 rounds.

To make the filling: Beat the eggs in a large bowl. Whisk in the half-and- half, salt, and black pepper.

Dividing evenly,...

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Verlag
Rodale Books
Erscheinungsdatum
2011
Sprache
Englisch
ISBN 10 
160961352X
ISBN 13 
9781609613525
Einband
Gebundene Ausgabe
Anzahl der Seiten
192
Kontakt zum Hersteller
Rodale
https://www.penguinrandomhouse.ca/imprints/A6/rodale-books/books

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USA
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