Sara Foster's Southern Kitchen
Format: PDF / Kindle (mobi) / ePub
Sara Foster’s love of Southern fare began in her Granny Foster’s Tennessee kitchen. There, the combination of down-home comfort, fresh-from-the-farm ingredients, and dedicated preparation hooked her for life. Now the award-winning cookbook author and restaurateur serves up nearly two hundred contemporary interpretations of classic dishes—Shrimp Jambalaya, Slow-Roasted Pulled Pork Butt, Cheesy Grits Casserole; refreshing drinks, including Mint Juleps and Sweet Tea; and such satisfying breakfasts as Country Ham and Hominy Hash. And a table wouldn’t be Southern without the sides—Skillet-Fried Corn, Creamy Potato Salad, and Arugula Pesto Snap Beans. Be sure, too, to save room for Molasses-Bourbon Pecan Pie and Freestyle Lemon Blackberry Tart.
From revealing the secret to fluffy buttermilk biscuits to giving us ideas for swapping out ingredients to accommodate any season, from providing tips for frying up chicken like a true Southerner to detailing barbecue fundamentals that put you on par with any pitmaster, Foster’s helpful sidebars ensure that your dishes will turn out perfect every time. You’ll also get expert tips on the essential equipment (cast-iron skillets, griddles, casserole dishes) and the ingredients no Southern pantry should be without (from stone-ground grits to Carolina Gold rice). As a bonus, Foster offers her “Sidetracked” feature, profiles of tried-and-true roadtrip destinations throughout the South where you can find the best fried catfish, barbecued brisket, big breakfast plates, and more. And finally, Foster’s lessons in pickling and canning guarantee that you can enjoy your favorite flavors all year round.
With its handy list of resources and Southern pantry essentials, and entertaining stories, Sara Foster’s Southern Kitchen is an all-inclusive collection of Southern cooking in which simple feasts meet artisanal ingredients, traditional tastes meet modern methods, and fantastic flavors make every bite a succulent mouthful of Southern comfort.
soak overnight, and baked the following morning. SERVES 6 TO 8 1 pound ground pork breakfast sausage 8 slices white bread (I like Pepperidge Farm) 6 tablespoons (¾ stick) unsalted butter, softened 2 cups (8 ounces) grated sharp Cheddar cheese 3 cups milk 6 large eggs 2 teaspoons dry mustard 1 teaspoon hot sauce Sea salt and freshly ground black pepper Generously butter a 7 × 11-inch baking dish. Heat a cast-iron skillet over medium heat to just before the smoking point (see
Braised Cabbage’s mild sweetness makes it a natural partner for chicken and beef dishes, such as Brown Bag Chicken, Grilled and Roasted Fillet of Beef with Crispy Roasted Shallots, and Beer-Barbecued Brisket. SARA’S SWAPS With the addition of carrots, potatoes, and onions, this simple dish becomes a meal in and of itself—a sort of vegetable pot-au-feu. For this variation, sauté the onions, carrots, and cabbage until tender before adding the potatoes and broth. You may need to add a little
cloves, smashed and minced 2 teaspoons Colman’s dry mustard Sea salt and freshly ground black pepper Combine the mayonnaise, ketchup, chili sauce, onion, Worcestershire sauce, lemon juice, vinegar, paprika, garlic, and mustard in a bowl and whisk to mix well. Season with salt and pepper to taste and refrigerate in an airtight container until ready to use, or for up to 4 days. everyday mustard vinaigrette I grew up eating most salads with Italian dressing or plain old oil and
grandmother’s version, with its canned pineapple rings, was one of my dad’s all-time favorite sweets. It’s one of mine, too, but when I make it, I start with freshly grilled pineapple to double the caramelization effect and add a splash of bourbon to drive the point home. MAKES ONE 10-INCH CAKE / SERVES 8 TO 10 TOPPING 6 fresh pineapple rings (see Know-how) 6 tablespoons (¾ stick) butter 1 cup unpacked light brown sugar 1 tablespoon bourbon ½ teaspoon kosher salt CAKE 1 cup sugar 8
fruit. Place the peeled pineapple on its side and slice into rounds about ½ inch thick. Cut the core from the center of each round using a 1-inch cookie cutter to make a ring. Know-how: making homemade brown sugar If you don’t have brown sugar on hand, use a mix of granulated sugar and molasses. The ratio for light brown sugar is 1 tablespoon molasses for every 1 cup of sugar; double the molasses for dark brown sugar. Just stir the sugar and molasses together thoroughly and use as needed.