By James Farmer
New twists on conventional Southern favorites
Southern foodstuff is greater than cornbread, biscuits, and fried fowl. James Farmer revamps the menu along with his personal twists on conventional Southern dishes (ergo, Peach and Pecan chook Salad, Collard Cole Slaw, Plum and Persimmon red meat Tenderloin). Stitched including a mix of culture and nostalgia, Farmer’s dishes are up to date for today’s way of life with no sacrificing the delicious satisfaction that's the hallmark of Southern meals, all utilizing what's clean and top, gleaned from the land and backyard and steeped in historical past.
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Extra resources for A Time to Cook: Dishes from My Southern Sideboard
VARIATION SALT-AND OLIVE OIL–MARINATED LEMON SLICES (FAST “PRESERVED” LEMONS) These are by no means the equivalent of the authentic preserve, but they will give you a preview of the taste and possibilities of preserved lemons. MAKES A 12-OUNCE (375-ML) JAR 2 lemons, cut lengthwise into eighths ¼ cup (40 g) salt ¼ cup (60 ml) olive oil, or more as needed Place the lemon pieces in a zip-top bag and freeze for 12 to 24 hours. Take out of the bag, transfer to a glass or stainless-steel container, and let come to room temperature.
Toss roasted zucchini with warm or cold bulgur and with freshly cooked pasta, drizzled with garlicky olive oil and sprinkled with feta. Cool and freeze in zip-top bags to use in bread dough (this page) or for soups and pies. Ingredients for salad: small cucumbers, Romaine lettuce, fresh onions, tomatoes, mint, and peppers. They are also a wonderful addition to pasta, bulgur, soups, and winter salads. The seeds are not discarded because they are particularly flavorful. Discard the skin that will remain in your hand.
Just keep in a cool, dry place. Frozen basil is slightly less aromatic than the leaves packed in olive oil. In my pantry: preserved lemons, home-cured olives, pickled vegetables, dried orange slices and herbs, marmalades, fruit preserves, jams, and homemade syrups and liqueurs. I use a blender because I don’t have the patience to mush the taglieh with a mortar and pestle, as Ciezadlo suggests, and the resulting paste is excellent. You can easily cut pieces each time you need to boost the flavor of beans, braised vegetables, grains, and salads.
A Time to Cook: Dishes from My Southern Sideboard by James Farmer