Pros: Easy to follow recipes, helpful tips, serving suggestions
Cons: Lacks nutritional information
This beautiful cookbook is divided into two main sections: The Savories and The Sweets. With such a great selection of recipes in this book everyone should be able to find something that awakens the taste buds. I love that Anderson gives a little introduction before each and every recipe. Sometimes she gives additional tips for the recipe or just a little antidote on how the recipe originated. The beginning of the cookbook also starts out with some great tips that I found extremely useful as a home cook. I have numerous recipes marked to try and look forward to cooking my way through this cookbook. One of my favorite recipes so far was the Corn and Bacon Pie with Jalapenos. It was the perfect combination of richness and spiciness. Another favorite was the Peanut Butter Bread which is a must for any peanut butter lover.
One of the very few cons of this cookbook for me was the lack of nutritional information. While the majority of these recipes may not be considered healthy, I’d still like to know what I’m getting myself into. My only other disappointment was not being able to find some of the ingredients, such as persimmons, muscadines and mirlitons, in my Midwest area. Anderson does provide internet sources in the back of the book for hard to get ingredients which is a great addition. The recipes also provide a strong base where some substitutions could be made if necessary.
Overall, this is a great addition for any cook that wants to add some southern recipes into their collection. I know I will be purchasing a few more copies to gift to my fellow foodie friends.
Corn and Bacon Pie with Jalapenos
4 medium ears sweet corn (about 2½ pounds)
3 slices hickory-smoked bacon, cut crosswise at ¼-inch intervals
2 medium yellow onions, coarsely chopped
1 teaspoon finely minced fresh thyme or ¼ teaspoon dried leaf thyme, crumbled
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
1 9-inch unbaked pie shell with a high fluted edge
2 large eggs, lightly beaten
¼ cup coarsely chopped fresh cilantro or Italian parsley
¼ cup finely crumbled queso fresco, feta, or chevre
2 to 4 tablespoons finely chopped, well-drained canned jalapenos (depending on desired heat level)
1 cup light or heavy cream
- Set sturdy rimmed baking sheet on middle oven shelf and preheat oven to 350 degrees.
- Shuck corn, remove silks, then standing ears one by one in shallow pan, holding almost perpendicular, and using your sharpest paring knife, cut straight down freeing kernels several rows at a time. Pulse corn 8 to 10 times in food processor until you have cream-style corn (you should have about 2 cups). Set aside.
- Brown bacon slowly in a medium-size heavy skillet over moderately low heat 12 to 15 minutes until all drippings cook out and only browned bits remain. Scoop browned bits to paper toweling to drain and reserve.
- Stir-fry onions in drippings over moderate heat 10 to 12 minutes until limp and nicely browned (this browned onion flavor is key). Mix in corn, thyme, salt, and black pepper and cook, stirring occasionally, about 5 minutes until corn no longer tastes raw. Remove from heat and cool 15 minutes.
- Brush pie shell with a little beaten egg and allow to air-dry 15 minutes.
- Mix cilantro, cheese, and jalapenos into cooled corn mixture, then beaten eggs and cream. Pour into pie shell and sprinkle reserved bacon evenly on top.
- Set pie on preheated baking sheet on middle oven shelf and bake about 30 minutes or until set. Transfer to wire rack and cool 20 minutes.
- Cut pie into wedges. Makes 6 servings.