Sweet Potato Roots Pt. 2

These recipes come from the southern most roots of all, and even more specially, from a collaboration between my colonial and Native American ancestors.

Spoon bread, a pudding-like corn bread tastes of my childhood, whipped up so often by my grandmother and served beside pork chops, lima beans, and a tangy tomato aspic. My husband describes the bread as a cross breed between corn muffins and corn casserole. But, for those most closely connected to the recipe know that it most resembles its original inspiration, Suppawn, an Indian porridge.

Spoon Bread (Courtesy of Hotel Roanoke, Roanoke, Virginia)
makes ~10 servings

1 1/2 c. corn meal
1 tsp. sugar
1 1/3 tsp. salt
1 1/2 c. boiling water
1/4 c. butter
5 eggs
2 c. milk
1 T baking powder

Preheat oven to 350. Mix corn meal, salt and sugar in large bowl. Scald with boiling water. Add melted butter. Beat eggs; add milk in med. bowl. Combine egg mixture to corn meal mix. Add baking powder. Pour into oiled 9x13 baking pan and bake 30-40 min.


Sally Lunn bread, another childhood comfort from my grandmother's kitchen, is golden, crumbly and crispy on top with a fluffy, soft, textured interior. It slices easily and is heavenly when smeared with a pat of butter alongside Brunswick stew, seafood chowder or anything else! The recipe traveled across the Atlantic, nestled in pockets of America's earliest British settlers. And, thank goodness it did!

Sally Lunn Bread (Courtesy of the Junior League of Hampton Roads, Virginia)

1 pkg. dry yeast
1/4 c. warm water
2 T soft butter
1/2 c. sugar
2 eggs
1 tsp. salt
3 1/2 c. flour
1 c. warm milk

Soften yeast in warm water. In a mixing bowl, cream butter and sugar. Beat in eggs and salt, stir in 1 1/2 c. of flour and beat vigorously. Stir in milk and softened yeast; mix well. Add remaining flour and beat vigorously. Cover, let rise in warm place until doubled (1 hr.). Stir down batter and spoon evenly into Turk's head mold. Cover and let rise again until doubled (30-45 min.). Bake in preheated 325 oven for 10 mins., increase temperature to 375 and continue baking for 20 mins. more. Remove from pan. Serve and enjoy!

Sweet Potato Roots

When one leaves the Southeast, one's fixin' to know it at first bite. Pork ain't the same, barbecue ain't the same, hell, even sauce ain't the same. And, don't get your panties in a wad when people regard you with blank stares upon request for a sweet tea.

So, whenever I come across a fusion restaurant far from home and discover they're incorporating a bit o' southern flair into they vittles (actin' like collards are some kind of exotic green), my heart cain't help but swell with pride.

A recent trip to Dallas restaurant, Sevy's, sent my tastebuds straight into the thick of a magnolia scented dining room.
The culprit: barbecue-glazed salmon over buttermilk-chive whipped potatoes with tabasco butter and crispy leeks.

And, if that wasn't enough, famed seafood restaurant, Reef, in Houston, Texas (where my husband and I dined a week later), whipped up hearty servings of crispy-skinned seared snapper over sweet and sour chard and tomato brown butter, and roasted grouper over corn pudding with salsa cruda and grilled peach. Now, slap me silly if we ain't in the South! Also on their menu, a fried mac and cheese that stands alone at a size comparable to a very large, well-endowed grapefruit. (We were informed that this southern treat remains the most time-consuming item to prepare on the menu.)

Now, if I do say so myself, I think I'll be off my soapbox for the night, clamp me on some pearls and cook me up a tomato pie! Bon Appetit, y'all!

Grandma's Tomato Pie

1 box Bisquick
4-5 large tomatoes
1/2 c. mayo
3/4 c. shredded cheddar cheese
salt and pepper

Preheat oven to 375 degrees. (400 depending upon your oven)
First: prepare the crust
Follow instructions on pkg. for crust and press into deep-dish pie plate.
Second: thinly slice 4-5 large tomatoes and layer in dish.
Third: Mix 1/2 c. mayonnaise and 3/4 c. shredded cheddar cheese, spread in an even layer across the top of the tomatoes.
Salt and pepper the top, pop in the oven and bake 25-35 min. or until the Bisquick crust is a golden brown and the cheese is melted and bubbly.

*optional: add 1 tsp. italian seasoning, 1/2 T chopped chives, or fresh basil leaves to tomatoes.

To Be or Not to Be a Black-Eye Pea

Does anyone else ever wonder what it would be like to be a black-eye pea?

Often the black sheep of its' distant relatives, the black-eye pea spends its life being somewhat avoided; small and lonely, it's spotted skin rarely stars as an accompaniment to fried chicken, roast turkey or slow-cooked pot roast. No, these roles are reserved for the more elegant green pea or hearty butter bean.

Until recently, even crispy crudites turned up their noses, diving with strict loyalty into creamy blends of chickpea and white bean hummus.

How sad then, to be a black-eye pea, forever subject to twisted mouths and wrinkled noses. And, how triumphant when decided upon to play the role of good luck charm on New Year's celebrations.

Yes! Cheers to the compassionate soul that demanded black-eye peas be the bearer of good luck each new year!

Despite the good news, however, many receive the pea with trepidation. They fork single peas, and pinching their noses between thumb and forefingers, hesitate a moment before hastily shoving the small, trembling pea into their mouths, chewing quickly and concluding with an overly dramatic attempt at swallowing. Now, how's a pea to feel when greeted with such a reception?

I, for one, want to take a stand for the black-eyed peas of the world and provide these underdogs with the due reverence they deserve! And, I will do so by providing two of the most delicious, good-luck recipes for you to share with your families in your upcoming new year's celebrations. So, take the plunge, prejudice aside, and dive into the delectable world of the black-eye pea!

Carolina Caviar
This dip is a true crowd pleaser. No matter how much we make, we never have left overs, and for the people in my household, this is truly a travesty.

3 bell peppers (1 red, 1 orange, 1 green) diced
2 cans sweet white corn, drained
2 cans black-eye peas, drained
3 green onions, diced
4 large tomatoes, diced
1/4 c. chopped cilantro
1-2 Tb fresh lemon juice
1/4 c. Champagne dressing (Italian, red-wine vinegar and olive oil, or another favorite dressing will do if you prefer.)

Toss all ingredients to combine and serve with Tostito Scoops. Enjoy!


New Year's Southern Stew
My husband created this recipe and it was the most satiating, comforting pot of stew I've had in quite awhile. My mouth waters just thinking of it. May it bring you just as much joy and good luck!

1 6 oz. can tomato paste
3 c. water
1 c. chicken stock
1/2 head cauliflower, roughly chopped
1/2 yellow onion, sliced
1 8 oz. can black-eye peas, drained
1 Tb. fresh rosemary leaves
1 link turkey kielbasa sausage

In medium size pot, let cauliflower simmer in water, chicken stock, tomato paste and rosemary, 10 mins. In skillet, saute onion and sausage until onion is soft and sausage browned on both sides. Add onion and sausage to simmering cauliflower stew. Simmer add'l. 5 mins. Add black-eye peas and serve with crusty, twice baked corn bread to sop up all the tangy tomato, rosemary-scented rustic goodness.

Banana Seats & Fireworks

The Fourth of July conjures up hazy recollections of banana seat bikes at neighborhood block parties, picking Blue crab fresh from the Chesapeake Bay and watermelon-seed spitting contests. I even recall a particular Fourth of July, back in the early 90’s where neighbors performed the popular Madonna song, Vogue, while decked out in blonde wigs and black leather, thus sparking an early love affair for beauty marks (er, moles) and tall black boots.

Nineteen years and 1,500 miles from the east coast later, I am re-evaluating my defining Fourth of July festivities.

In reverence of my favorite shell fish, I munch on Utz Crab chips and sip Perrier’s Pamplemousse Rose (grapefruit scented) sparkling water, while flipping through the July editions of Gourmet and Bon Appétit for inspiration.

I drool over coffee-rubbed, barbeque burgers, chipotle baby-back ribs, peanut butter and chocolate chip blondies à la mode and a particular honey caramel peach pie.

With lips already in smacking mode, I open a notebook and begin planning in accordance with my allotted budget. Now there’s a surefire way to stunt my cooking enthusiasm. On a teaching salary, it is essential that I become the world’s most creatively prudent cook.

I remember the 99 cent strawberries from the grocer down the street and decide on a strawberry dessert. I think of the pot of basil on my front stoop and sweet potatoes in my cupboard. And, though slightly dejected at moments, having discarded romanticized notions of baby back ribs, lobster rolls and giant blueberry pies, I settle on a menu that is both budget-friendly and still lip-smacking-good. And, here it goes:

Grilled corn with cumin and lime
Open face tomato, egg and basil sandwiches
Sweet potato salad with cilantro and sautéed peppers
Mini frittatas with bacon and herbs
Strawberry crisp dessert

And, as for banana-seat bike riding and Madonna impersonations, I settle for the pool in the backyard and a place on the hood of the car for Houston’s fireworks show, with many thanks to host, Shell Oil.

Happy Fourth to Americans everywhere! We sure are a lucky bunch. God bless the USA!

Porks & Prawns

When I was young, summer smelled of honeysuckle, magnolia, a fresh-cut lawn and juicy pork chops. If I close my eyes, I see my dad's watchful eye hovering above the grill, returning every three minutes from the kitchen.

If I follow my dad inside, he'll be spinning my mother around to old Van Morrison or Frank Sinatra. Watching their faces, I see that they are smiling, sometimes laughing, with eyes often closed; anticipating their familiar dance partner's every move.

Tonight, I am back home, not quite as young. But, summer smells relatively unchanged. An occasional perfume of gardenia floats beneath my nose, replacing the wisteria of my youth. And, prawns replace pork's former place on the grill. The music has been updated to pop-crooner Lenny Kravitz, who screeches, "American wommman," as my mother shimmies in circles around my dad.

It is always nice to be home, no matter pork or prawn. Everything's more delicious when made while dancing with those you love.

Dad's Prawns with Lemon-Garlic Butter:

Olive oil for coating

Spice rub:
1 Tbl. sweet paprika
1 Tbl. garlic powder
1 tsp. lemon pepper
2 tsp. salt

24 large prawns

Lemon-Garlic Butter:
1/2 c. salted butter
zest of one lemon
juice of one lemon
4 cloves garlic, minced
1/4 tsp. cayenne pepper

16 wooden skewers, soaked for thirty minutes

Coat prawns with rub and thread onto skewers.
Melt butter in saucepan, stirring in lemon juice and zest, garlic and cayenne. Reserve half for basting, the other for serving.

Grill over direct heat, turning once or twice to baste, until evenly pink.

Serve immediately to jazzy tunes of choice!

Welcome Summer

With early May temperatures already topping the hottest of summer days in Atlanta, my tasetbuds have catapulted into the cool, sweet and refreshing tastes of summer here in Houston.

The comforting crab bisques of cool spring evenings, I have replaced with chilled gazpachos and zucchini vichyssoises. My beloved breakfasts of blueberry scones, warm and crisped from the oven, have been replaced by simple bowls of honeynut Cheerios and ice-cold milk.
My palate embraces all things cool to counteract the thick blanket of warm air that is Houston spring disguised as summer.

A favorite summer meal of my hubby-to-be is a cool salad made with salty feta cheese and large, juicy pieces of sweet watermelon. Grilled snapper with lemon and thyme works well alongside the salad.

And, if we decide to have guests, we often throw together an additional accompaniment of crisp green beans and boiled red potatoes with rosemary, olive oil, cracked pepper and sea salt.
Everything we serve chilled or room-temperature, except for the fish, whose mere existence reminds us of summer and refreshing dips in the sea.

Such summer meals, full of citrus, fresh herbs and seafood, make us feel as if we are relaxing on the Mediterranean, or on moonlit porches along the Amalfi coast. Nevermind our Texas palms or plastic lawn chairs, our tongues for the moment, have transported us to far away places.

For dessert, we travel west, over a Peruvian dulce de leche torte served with a small scoop of vanilla bean ice cream. (A great recipe can be found on www.gourmet.com)

*For the feta cheese & watermelon salad, add as much or as little of the ingredients to suit your taste. We usually chunk one whole watermelon and in a large bowl, combine with 8-oz. of chunked feta cheese, one red onion, sliced thin, & fresh mint. We then toss the salad with a viniagrette made of 1/4 c. olive oil, two Tbl. of dijon mustard, two Tbl. of red wine vinegar, one Tbl. of honey, salt & pepper. Voila!

For cool summer evenings, a favorite zucchini vichyssoise:

2 Tbl. olive oil
5 chopped leeks, white & green parts
8 small white boiling potatoes, chopped
2 chopped zucchinis
1 1/2 c. chicken stock
2 Tbl. cream
Julienned zucchini & chopped green green onion for garnish
salt & pepper

Heat 2 Tbl. of oil in a large stockpot. Add leeks, and saute over med-low for five minutes. Add potatoes, zucchini, stock, salt & pepper; bring to a boil, cover and simmer over low heat for thirty minutes. Let cool. In batches, process in blender or food processor until smooth. Return to pot, add cream, salt and pepper. Serve cold with julienned zucchini and green onion. Enjoy!



Happy Summer!

Project Polenta

Today, I made an orange polenta cake.
For breakfast :)

8 a.m.
Scrounging around my pantry, numb to the usual granola, oatmeal and much beloved huevos rancheros...

9 a.m.
Still sipping black coffee, much distressed over my sans cream situation, too lazy to slip into a pair of jeans and drive to the market to replenish supply..

9:30
Flipping through Gourmet, discover Orange Polenta Cake, dripping in orange marmalade glaze.
Quickly scan recipe.

Pajama toes to action!

Whipping around the corner and into the kitchen, I fling myself upon various cabinets, and discover:
1 c. of yellow corn meal, life expiration of April 2009. I look to the calendar. March 18, 2009.
I think to myself,

sad little bag,
you are just what I need,
the delights you may bring,
may far exceed,
all that I
had prior believed!

Hm, not much of a poet, I see. 'Tis sad, but so.

I discover eggs, flour, baking powder and salt and throw in a 1/4 c. of dried cranberries for good measure. I tackle the fridge, which, much to my relief, possesses two sticks of butter and one jar of orange marmalade. I grab a bag of almonds, flinching momentarily at the word ground that stares up at me from its glossy page.

However, en lieu of a much desired food processor or even a mortar & pestle, I move full speed ahead, my tingling tongue reminding me there isn't a moment to waste.

Positioning one of my heaviest and most daunting of cleavers above two handfuls of unsuspecting almonds, I begin the daunting maneuver; and, soon enough, I even begin to enjoy their slight crunch against the bamboo board.

The project does not take long, but between the manual grinding and mixing ( to which my arms have felt, most keenly, the absence of a recently departed blender) I exit the kitchen, roused from my morning ambitions, and eager to sample its result.

Forty minutes later, a warm perfume of cornmeal, toasted almonds and orange fill my home.
The result- celestial. The cake is both crunchy and sweet with welcome bits of chewy cranberries and orange rind. Embracing both the efforts and profound result in taste and texture, I congratulate both myself and the masterminds of the recipe, whoever and wherever they may be.

So, do try this one at home, for a company of others or simply for the company of oneself!
bon appetit!

Orange Polenta Cake:

For Caramel Orange Layer:
*I omitted the caramel orange layer from my reproduction of the cake, but it was still supremely delicious!
1/2 c. granulated sugar
2 Tbsp water
2 Tbsp unsalted butter, cut into bits
2 naval oranges

For Cake:
1 3/4 sticks unsalted butter, softened
1 c. granulated sugar
3 large eggs
2 tsp orange flower water (I omitted)
1/2 c. flour
1 tsp baking powder
1/2 tsp salt
2 c. ground almonds
2/3 c. quick-cooking polenta

For Glaze:
1/4 c. orange marmalade
1 Tbsp water

Make caramel orange layer:

Preheat oven to 350 deg. F. Lightly butter 9-in. round cake pan, then line with parchment paper.
Bring sugar & water to boil in small sauce pan over med. heat, stirring until sugar has dissolved. Boil until dark amber in color. Remove from heat, add butter and quickly pour into cake pan. Grate orange zest of two oranges and set aside for cake. Cut oranges crosswise and arrange slices in 1 layer over caramel.

Make cake:

Beat butter with sugar until combined. Add eggs, one at a time. Mix in orange flower water and zest.
Whisk together flour, baking powder and salt. With mixer at low speed, add almonds, polenta, and flour mixture into egg mixture until just combined.
Spread batter evenly over caramel and orange slices. Bake until inserted wooden pick comes out clean. 1- 1 1/4 hrs. Cool 5 minutes and invert to cake plate. Remove parchment.

Make glaze:

Heat marmalade and water until melted. Brush top of cake with glaze and serve warm!