By John T. Edge, Francis Lam
How does Southern nutrition glance from the surface? the shape is stuck in continuously dueling stereotypes: It's so frequently imagined as both the touchingly down-home dinner party or the heartstopping well-being scourge of a kingdom. yet as any Southern transplant will inform you as soon as they've frolicked within the sector, Southerners proportion their lives in nutrients, with a fancy mixture of tales of belonging and never belonging and of traditions that shape identities of many kinds.
Cornbread state 7, edited by means of Francis Lam, brings jointly the easiest Southern foodstuff writing from fresh years, together with recognized meals writers reminiscent of Sara Roahen and Brett Anderson, a number of vintage writers akin to Langston Hughes, and a few newbies. the gathering, divided into 5 sections ("Come In and remain Awhile," "Provisions and Providers," "Five methods of taking a look at Southern Food," "The South, Stepping Out," and "Southerners Going Home"), tells the tales either one of Southerners as they go through the area and of these who ended up within the South. It explores from the place and from whom meals comes, and it seems to be at what nutrients capability to tradition and the way it pertains to domestic.
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Additional resources for Cornbread Nation 7: The Best of Southern Food Writing
And then the spices! Cumin (it isn’t chili if it doesn’t have cumin) and cinnamon (which is surprising yet fragrantly satisfying). And no beans—just spices, meat, onions, tomatoes, and as much peppery heat as you can stand. 5 ounces each) beef broth 1 cup chopped fresh cilantro 1 cinnamon stick (3 inches long) 3 bay leaves 2 green jalapeño peppers, each slit lengthwise in 3 places 1 tablespoon yellow cornmeal Salt and freshly ground black pepper, to taste Freshly grated Cheddar cheese, for garnish Sour cream, for garnish 4 scallions, including 3 inches green, thinly sliced on the diagonal, for garnish SUPER BOWLS 1.
If serving the soup hot, reheat it very slowly over low heat; do not boil. If serving it cold, chill it well. Serve the soup garnished with chives and chive blossoms, if available. LEMON-MUSTARD BROILED FLOUNDER hether you catch it or buy it, flounder and all other white-fleshed flatfishes (halibut, fluke, and sole, for example) are almost magically transformed when broiled with a flavored butter. Here the butter has a browned nuttiness that combines with lemon zest, mustard, and garlic to make for a delicate dish with forceful flavor.
The English and Irish enjoy their fruit sauces with many savory dishes, and Cumberland Sauce, all rosy with its appealing combination of ruby port and red currant jelly, is also delicious served alongside platters of cold meats and poultry. Oranges and lemons are always a part of the recipe, but crystallized ginger is a bit untraditional. The sauce thickens as it chills. ss 7/17/12 4:05 PM Page 40 40 C E L E B R AT E ! S T. PAT R I C K ’ S DAY F E A S T 1. Combine the jelly, port, orange zest and juice, lemon zest and juice, shallot, mustard, both gingers, and salt and pepper in a saucepan.
Cornbread Nation 7: The Best of Southern Food Writing by John T. Edge, Francis Lam