I thoroughly enjoyed Ronni Lundy taking me on an Appalachian Journey and the recipes included, as it brought back memories of the way I grew up eating and enjoying food in the NC mountains. Besides North Carolina, there are also recipes and stories from Kentucky, West Virginia, Virginia, Tennessee, Georgia and South Carolina. Lundy has a way with words and the stories included here along with the recipes will make your mouth water.
Since I grew up eating many recipes similar to the ones in the this book it speaks to my southern Appalachian heritage. I still love sallet, or a mess of greens with corn bread to soak up that delicious pot likker in the fall, Soup beans and corn bread with chow chow and onions in the winter, Killed Lettuce and corn bread in the spring, and Mountain Green Beans and Taters in the summer also, with corn bread or along side fried chicken and biscuits. If you don’t already know the wonders of these delicious meals you’ll learn about them in this book.
I learned how to make Leather Britches from my Grandma and mother in law and made them for my family. I enjoyed reading about them in this book. My Grandma often made my sister and I cornmeal mush when we’d visit her and there is a recipe for fried cornmeal mush included in the book.
I also discovered some new and interesting recipe such as Kentucky Kimchi, Kale Potato Cakes and Icebox Green Strawberry Pickles to name a few.
If you enjoy stories with your recipes then this is the book for you.
I received this book from Blogging for Books for my honest review.
I’ve missed several weekends, but I’m finally getting back to my French kitchen weekends. What better way to start back than with a Vegetable Tian. I had to get a little creative with this one. Daughter and I don’t care for eggplant, but I was going to try it anyway, but store didn’t have any. I used some extra zucchini and added yellow squash instead of the eggplant. Didn’t know my garlic had gone bad until I started the dish, so I brushed the pan with olive oil and sprinkled on some garlic powder. Also added more garlic powder where the sliced garlic was called for. I only made a half recipe, so I used an 8×8 pan instead of an 8×12. I got flat leaf parsley just for this recipe and then forgot to put some on when I removed from oven. Daughter and I still enjoyed this dish and it was beautiful with the red from the tomatoes, green from the zucchini and yellow from the other squash. I did used some sprigs of thyme, but omitted the bay leaves since I’m not real fond of their flavor.
If you’d like to join us on our journey check out the Weekends in a French Kitchen Facebook page at the following link: https://www.facebook.com/groups/weekendinafrenchkitchen/
Hope to see you again soon in my weekend French kitchen.
I had the opportunity to get this book from blogging for books and passed it up. My first thought was “Oh, no another cookbook from a celebrity who probably can’t even cook. Nothing in this one I’d be interesting in making.” Boy was I wrong! After reading several outstanding reviews for this book and learning that Chrissy even has a foodie blog, I realized I might have made a mistake. Since I had an Amazon gift card I decided to purchase a copy of my own and see what all the hoopla was about. One of the best decisions I’ve ever made. I love this book. I’m already made 25 of the recipes with many more marked to try. Almost all of the ones I’ve tried were hits at my house. We didn’t care that much for the meatloaf, but it was a taste preference and not anything to do with the actual recipe.
Also amazing is the stories of the food in this book. Chrissy uses some off color language that I’m not particularly fond of, but in this book it works. She often had me laughing out loud while reading this book. So it’s a fun read as well as to cook from. There is even a chapter of Thai inspired food from her Mom. Haven’t tried any of those recipes yet but if I can get the ingredients I’ll be trying those as well as we enjoy Thai food.
Some of our absolute favorites of the 25 were Sriracha Caesar Salad and dressing, Cobb Salad with Honey Mustard Ranch Dressing, Chinese Chicken Salad with Crispy Won Ton Skins, Roasted Jalapeno and Chroizo Queso, Steak Bites with Melty Blue Cheese Butter, Cheesey Jalapeon Bacon Cornbread, John’s Breakfast Sandwich, Spicy Cajun Sausage Peppers and Cabbage, Cheesy Jalapeno Tuna Casserole with Potato Chip Topping, and Everything Chicken Sandwich Melts. If you’d like to see my reviews and photos of all the recipes I’ve tried from this book check me out on Cookbooker.com where my handle is southerncooker.
Here are just a few pictures of the recipes I’ve tried so far.
I’ve added quiet a few new cookbooks to my collection this year and several of them have been outstanding but this one I think has to be my favorite. Looking forward to trying more from this cookbook and hoping she has a second one in the works.
Reading the title alone of this cookbook by Tyler Kord, Chef, No. 7 Sub, makes one curious as to what’s inside. The author is the owner of the No. 7 Sub shops in New York. The artwork which is by William Wegman and photography by Noah Fecks are both amazing. The artwork reminds me of the older cookbooks of yesteryear. The photos of the actual sandwiches will make you drool. This book is a fun read even if you never try any of the sandwiches. I haven’t yet, but do have several marked to try in the future.
This book had me chuckling out loud from the introduction which is by Emma Straub and is a fantastic story in itself. Some of the combinations sound like they’d never work, but you’ll never know unless you try. This coming from a southern girl who enjoys a banana, bologna and mayonnaise on white bread.
There are not only meat options for sandwiches, but some veggie ones as well.
Names of the sandwiches are intriguing as well, and the back stories about them a joy to read. For instance: The Empire Strikes Back, Alf, Hot Patootie, Don’t Cry for Me Argentia, The Battle on Pork Chop Hill, and How Soon is Now, to name a few. There is some strong language in places that isn’t my cup of tea, but not enough to be off putting to me. If you enjoy a good read along with your sandwich then this if the book for you.
I received this book from Blogging for Books for my honest review.
I’ve been lax in participating in the weekend in a French kitchen project this month, but I’m finally back into it. It’s been so hot here in NC lately that I’ve just lost the desire to be in the kitchen for long periods of time. This weeks assignment was to choose a recipe from Mimi’s blog, Manger. I decided on the perfect recipe, strawberry ice cream. I love this recipe and my family did as well. It was a joy to make and so easy. No ice cream freezer was involved. You just blend strawberries in the food processor till smooth. Then whisk some cream till light and fluffy, pour in some condensed milk, the strawberries, and some confectioners sugar. Stir it all up and pour into a glass container. Pop on a lid and pop it in the freezer. The hard part is waiting about 8 hours before you get to devour the deliciousness. This was so good and easy I plan on trying it with other fruits as well. If you’d like to make some of this for your family you can find the recipe at: http://mimithorisson.com/2015/05/05/oh-so-quiet-in-saint-yzans/
If you’d like to join us in cooking our way through Mimi Thorisson’s A Kitchen in France you can find our little group on Facebook at the following link:
Up next weekend in Cooks Choice. Hoping I can find another summer French recipe that won’t heat up the kitchen. Until next time Bon Appétit.
Welcome back to my weekend French Kitchen. As I continue to cook from Mimi Thorisson’s A Kitchen in France with Tammy, Christy, & Emily and some other food bloggers, this weekend’s recipe is Onion Tart. I used store bought puff pastry for my shell. I forgot to purchase thyme at the first grocery store I stopped at and the next one didn’t have any, so I used some dried. This was still an amazing tart. For my onions I used Vidalia onions since they are plentiful in our markets right now and my family loves them. Even my picky husband loved this tart but he insisted it was dessert. My daughter and I ate it along with a salad and it made a wonderful supper on a hot day. Not only is this one good hot it’s also delicious cold.
Ready for the oven:
If you’d like to join us in our French weekend cooking journey of cooking our way through A Kitchen in France check out the Facebook group at the following link: https://www.facebook.com/groups/weekendinafrenchkitchen/
Until next time Bon Appétit.
This weekends recipe from A Kitchen in France by Mimi Thorisson is Artichoke Tartlets. I made these for mine and my daughters lunch and we thought they were amazing. Simple but so tasty. I still haven’t been able to find fresh artichokes in my local markets. I had frozen the rest of the hearts from a can I had gotten awhile back at Trader Joes, so I thawed those and continued with the recipe after the fresh artichokes were cooked. I used fine chopped Vidalia onion instead of the shallots and store bought Puff Pastry. Also had to use curly parsley since no flat leaf at my market this week. I made four instead of six. Two for each of us.
If you’d like to find out more about our group cooking through A Kitchen In France come join us on the Facebook group. We’d love to have you cook along with us. https://www.facebook.com/groups/weekendinafrenchkitchen/