HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Nathalie Dupree. Show all posts
Showing posts with label Nathalie Dupree. Show all posts

Monday, November 17, 2014

Thanksgiving Way Out West: Easy Squash and Corn Pudding from Nathalie Dupree


        

The year, for the first time ever, I am heading out to California to spend the Thanksgiving holiday with three of my favorite people on earth: my son, my daughter-in-law and my 6 year old grandson.  The minute I knew the trip was on, I was on the hunt for Thanksgiving recipes that would take into account that I’ve only cooked for cold weather Thanksgivings. 
In California, I can expect the temperature to rise to 70 degrees.   So I immediately enlisted the aid of my friend, Ana, who lives relatively close to my son and who obliged me with a list of ideas that were lighter, warm-weather friendly and perfect for a California Thanksgiving.  I took Ana up on her suggestions and starting with this recipe, I am going to share my discoveries over the next couple of days.   Ana told me that Corn Puddings have been all the rage the last couple of Thanksgivings in the southland.  So off I went and found a corn pudding so good, I couldn’t get over it.  And to top it all off, it was spectacular as a left over – which will give you something completely different to serve on what essentially is a 4 day food fest, Thursday to Sunday.

Monday, December 31, 2012

Nathalie Dupree's Mississippi Caviar from "Mastering the Art of Southern Cooking"



         Of this year’s cookbooks, “Mastering the Art of Southern Cooking” by Nathalie Dupree and Cynthia Graubert (Gibbs Smith 2012) is at the top of every list of the year’s best.  I’ve already shared the story of my sideways connection to Ms. Dupree in an earlier post: http://www.chewingthefat.us.com/2012/11/skillet-lemon-chicken-with-spinach-and.html. I’ve barely skimmed the surface of this fascinating book and it’s 600 plus recipes.  Now, with New Year’s Day approaching, I want to share another of Nathalie’s recipes, which is particularly timely.  And I hope it has the intended consequence. Because in the South, it's a hard and fast rule that eating black-eyed peas at New Year’s, the basis for Mississippi Caviar, will bring good luck and prosperity for all of next year!  So here’s our New Year’s gift to you!   And if you’re wondering how the humble black-eyed pea rose to such exalted status, you may be very surprised at the answer. 

Monday, November 26, 2012

Skillet Lemon Chicken with Spinach and Fingerling Potatoes and Spinach from Nathalie Dupree's "Mastering the Art of Southern Cooking"




         Nathalie Dupree has just published “Mastering the Art of Southern Cooking” (Gibbs Smith 2012), an immense compendium of Southern cuisine, which runs 720 pages and contains some 650 recipes. Amazingly, Nathalie writes in her introduction that 300 pages and 100 photographs never saw the light of day.  It is a beautifully written book, a collaboration with her former TV show producer, Cynthia Graubart. Its title is an homage to Julia Child who encouraged Ms. Dupree to write and teach the moment the two met at the Cordon Bleu in London in 1971.  Several years later, Nathalie took Julia’s advice to heart and first opened her own cooking school 40 miles outside of Atlanta or “midway between Social Circle and Covington, Georgia across from the Tri-County Cattle Auction Barn and Hub Junction”, Nathalie writes.  Soon she was lured to Rich’s, Atlanta’s famous and now defunct department store, to teach in their downtown store.