When I was in college, I worked at a tiny little lunch place downtown. It had four tables and a lot of takeout business. There was a different daily special every day, and in the winter, it was often soup.
I was watching one of the owners make soup one day and realized she had no recipe, which kind of blew my mind. I made a comment about how impressive it was to just make up a recipe as she went along. At that moment, I was taught a cooking lesson that I have never forgotten.
She said, “It’s no big deal. You know you have to have a base — some kind of broth or cream — and then you just throw in whatever sounds good together. As long as you know what the elements are, you can combine them however you want.”
Obviously, this was an epiphany for me, because I still remember the conversation all these years later, even though I don’t remember her name.
So that is the approach I have to cooking, and to soup in particular. This past weekend, I made two different soups for SND — one old stand-by and one brand new one.
Any time I make soup, my daughter always wants potato soup. It is her absolute favorite, so of course I can’t resist a request for it! (There’s just something about your teenager declaring that something you make as her favorite that is irresistible.) Potato soup is really easy (I’ve never understood how so many restaurants manage to screw it up) and will be a popular dish in your repertoire.
I will warn you, however, that this recipe is terribly inexact. Look at it as an opportunity to learn to experiment and trust yourself. Continue reading →
I’m going to assume you have recovered from making mini bacon bowls by now. See, I told you they weren’t as easy as you thought! And if they were, I don’t think I want to hear about it. :D
Now you need something to put inside those bacon bowls. (Assuming you didn’t eat them all while you were making them.) This part is actually pretty easy.
First, make grits. I kind of cheated and used quick grits (I am a fake gourmet, remember?). Put 3 cups of chicken broth on the stove to boil. I usually keep chicken broth, mostly because a local cafe gives away the stock when they boil chicken for chicken salad. (That’s right, they just give it away. Free. Just ask. Crazy, huh? Otherwise, they just throw it out.)
Of course, I got ready to make these grits and discovered that the store-bought broth I had was beef instead of chicken. Sigh. So I used bouillon cubes to make broth. (Then found 2 cans of chicken broth in the bottom of the pantry after I was finished. Typical.) Continue reading →
I think I may have actually come up with something that didn’t exist before I did it. Well, at least it didn’t exist on Google. I checked.
A friend had a birthday gathering at her house last Saturday. I had thought I would make her a cake, but another friend beat me to the punch on the offer of a cake, so I had to come up with something else. He mentioned that one of us should make pig candy, which made the wheels start turning.
(You’ve never heard of pig candy. O.M.G. I guess I will have to do a post about that next. Or you could buy a SPQ book. Or just Google it.)
I am a full-fledged Queen in The Drama Queens of the Singing River, which is a chapter of the Sweet Potato Queens made up of some of my oldest and dearest friends. (If you aren’t familiar with that either, just go ahead and follow the link to check it out. I’ll wait.) And it just so happened that this birthday gathering was for our very own Boss Queen. Of course, some of the standard food at the annual SPQ Parade in Jackson, MS, (which we have attended in full-blown queenly attire) is pig candy (vats and vats of pig candy!) and shrimp and grits.
Why not combine the two?! Genius idea! I decided to make mini bacon bowls out of pig candy and fill them with gouda grits and shrimp. Continue reading →
I had never had spaghetti squash until just a few years ago. When I had it, I was pleasantly surprised at how good it was.
Here’s a confession though: Even though it’s good, it’s never quite as good as I want it to be. I think I like the idea of it better than I actually like it.
It’s a little too sweet for a vegetable, in my opinion. So every time I fix it, I’m trying to overcome the sweet with savory and it somehow doesn’t work out. It’s never bad, exactly, just not what I want it to be.
I mean, I had heard of it, but I had never seen it in person. Not at my house, or at a friend’s house, or on a restaurant menu in town.
A friend of mine swears it’s because bread pudding is not a southern dish. However, when you look it up in the great Google machine, there are lots of references to Southern Bread Pudding and recipes in Southern Living magazine and other southern cooking magazines.
I don’t suppose it really matters why I didn’t have it until a couple of years ago. I’m just glad I finally did. Wow, is it ever good!
When I was at the beach last fall, I had a bread pudding at a little hole in the wall place that made me think I had died and gone to heaven.
Of course, after finally getting to try some bread pudding, I decided that I wanted to try making some for myself.
And what do you know, right after that I saw a recipe for Cornbread Bread Pudding with Whiskey Caramel Sauce. Bingo! Continue reading →
This post is about cornbread. Okay, ultimately, the dish I made was Cornbread Bread Pudding with Whiskey Caramel Sauce, but without cornbread, that wasn’t going to happen.
There is a whole spectrum of good cornbread. The texture can range from coarse to almost like cake. You can have yellow or white. Some people add things like corn kernels or jalapenos. (IMHO, that is just wrongwrongwrong. But then, I am a purist.)
As a born-and-bred Southerner, you would think that I would have mastered cornbread as a child. And in a way, I did. Continue reading →