By Jean Anderson
A selection of oven dishes either candy and savory from a Southerner whose ardour for them indicates no signal of cooling
No one is familiar with Southern cooking really like Jean Anderson. A long-time meals editor and the writer of such books as A Love Affair with Southern Cooking and Falling Off the Bone, her encyclopedic wisdom of Southern foodstuff makes her definitely the right writer for this scrumptious down-home assortment. If it's baked and it's from the South, you'll locate it here.From a Southern Oven comprises greater than one hundred fifty recipes, either savory and candy, vintage and modern. You'll locate appetizers and snacks, major dishes, aspects, breads, and truffles that exhibit such cherished Southern staples as beef and rice, candy potatoes and Vidalia onions, butter beans, and blackberries and peaches. From Oven-Barbecued chook to Shrimp and Artichoke Hearts au Gratin to Blueberry Pecan Crisp, this booklet has all of it. all through, Anderson dishes up juicy bits of heritage and lore concerning the recipes, whereas luscious full-color pictures provide mouthwatering inspiration.* Southern delicacies is extra well known than ever and who greater than award-winning Southern cookbook writer Jean Anderson to introduce you to the true thing?
* greater than a hundred and fifty reach-across-the-menu recipes from each nook of the yank South that disguise the homespun and the haute, between them dozens of simple casseroles, crisps, and cobblers
* Jean Anderson, who's gained six most sensible cookbook awards, is additionally the writer of Falling Off the Bone, A Love Affair with Southern Cooking, and The New Doubleday Cookbook
If you're keen on Southern nutrition in all its sincere, soulful glory, this delectable number of oven-baked goodness is an absolute needs to.
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Additional resources for From a Southern Oven: The Savories, The Sweets
Cool to lukewarm. Add yeast and mix well. Blend in eggs. Gradually add ﬂour, mixing until dough is well blended. Place dough in greased bowl or Dutch oven and cover; let rise until double. ) Shape dough into two loaves on a well-ﬂoured board and place in two loaf pans covered with damp towels or plastic wrap, or in two covered Dutch ovens. Let rise in warm place until doubled in bulk, about 2 hours. Bake in Dutch oven for 45 minutes, or in 350°F conventional oven for 1 hour. Yield: 2 loaves Breads 37 SOUR CREAM–BUTTERMILK CORN BREAD unsalted butter for greasing pan 2 cups white cornmeal 31⁄ 2 teaspoons baking powder 1 ⁄ 2 teaspoon baking soda dash salt 11⁄ 2 cups low-fat sour cream 2 eggs, lightly beaten 2 tablespoons olive oil 2 ⁄3 cup buttermilk Butter a 12Љ Dutch oven or 9Љ ϫ 12Љ baking pan.
Crumble in four tortilla halves. Season to taste with salt and pepper. Let stand 5 minutes. Heat 2 tablespoons oil and add egg mixture. Cook until just set, stirring frequently. Sprinkle with remaining cheese. Stand two tortilla halves in each serving and garnish with cilantro sprigs. Yield: 4 servings Breakfast Dishes 31 BLUEBERRY CINNAMON BROWN BETTY unsalted butter for greasing pan plus 1 cup (2 sticks), melted 2 cups rolled oats 2 cups unbleached all-purpose ﬂour 2 cups brown sugar 2 teaspoons ground cinnamon 1 ⁄ 2 teaspoon baking powder 2 tablespoons cornstarch 5 tablespoons fresh lemon juice (need about 2 large lemons) 31⁄ 2 pints fresh blueberries, rinsed and picked over This also makes a great dessert topped with ice cream.
Combine milk, water, butter, and salt in a saucepan and bring to a boil. Reduce the heat and add ﬂour. Beat the mixture until it leaves the sides of the pan and forms a ball. Transfer the mixture to a bowl. Whisk in the eggs, one at a time, whisking well after each addition. Stir in Parmesan and pepper. Drop the batter in eight mounds in Dutch oven or baking pan. Bake the puﬀs in Dutch oven with a lot of coals on the top, or in 400°F conventional oven, for about 20 minutes, until they are crisp and golden.