the other day i spent the morning with mimi of home.made taking pictures of some ingredients and prepared foods she had cooking up in the kitchen that day.
photos by kristen bach
Southern Food
winter bounty bowl
around our house we call these bounty bowls. what's a bounty bowl? it's a mix of seasonal vegetables all cooked up (or sometimes raw), a protein, then layered into a bowl with a sauce of some sort. to me this is the most ideal and satisfying comfort meals. and quite lovely i might add.
this winter bounty bowl was composed of charred kale, roasted brussel sprouts with raisins, roasted sweet potatoes, and black lentils. the sauce i made is one from a cookbook called "go dairy free". i have been making this sauce for years and putting it on top of rice, noodles, salads.....and more~
magic sauce (a variation from a recipe out of the "go dairy free" cookbook)
-in a food processor or blender, add: 1/3 cup tahini, 3 cloves garlic, 1 handful of parsley, a dash of salt and pepper, juice of 2 lemons, and 1/3-1/2 cup water. you can also add fresh cilantro if you have some on hand.
-blend until mixed adding more water if necessary. the texture should be smooth like gravy.
-serve atop salads, mashed potatoes, vegetables, noodles, or rice.
photo by kristen bach
low country boil
photos and words by kristen bach
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banana cream pies in Mason Jars
My husband is a big fan of banana cream pies. For his birthday I made some mini pies in mason jars to serve at his party. Everybody likes banana cream pie right?
ingredients
makes 14 tiny mason jar pies
4-5 bananas 1 sleeve graham crackers
3/4 cup toasted pecans
1 stick unsalted butter
1/3 cup sugar
4 egg yolks
3 cups milk
2/3 cup sugar
5 Tbsp cornstarch
2 tsp vanilla
1 tsp salt
2 cups heavy whipping cream
1/4 cup confectioners sugar
Directions
-melt butter
-add salt to taste
-combine all ingredients in food processor and pulse until well crushed
-press a few tablespoons into the bottom of small mason jars
-bake for 6-7 minutes or until lightly browned the custard
directions
-In a saucepan whisk together milk, sugar, cornstarch and salt. Simmer for a few minutes whisking the entire time.
-Whisk the beaten egg yolks into mixture. Strain if you are wanting a smooth texture. Now cook custard for 2 minutes over medium heat until it thickens
-Stir in 1 tsp vanilla
-Sour custard into a bowl and cover custard directly with plastic wrap.
-Put bowl over an ice bath to cool.
-Make whipping cream by whipping the heavy cream, confectioners sugar and fold in 1 tsp vanilla, keep cool
-When custard is cooled slice 2 bananas
-Layer a few slices of banana on the crust
-Add a layer of custard
-Make a layer of bananas
-Add a generous dollop of whipped cream and top with a slice of banana.
photos and recipe by Kristen Bach
Books to inspire a Southern Kitchen
People always ask what my favorite Southern Food cookbooks are. Here is a handful of my favs. A New Turn in the South. Written by friend and local Athens, GA chef this one is filled with beautiful images (taken by beautyeveryday contributor, Rinne Allen), whimsical drawings, and great food.
Southern Foodways Allaince: A community Cookbook. This one has some great recicpes and this organization does great things for preserving the Southern Food Culture.
Edna Lewis' The Taste of Country Cooking. I am a big fan of Edna Lewis. This book is filled with great recipes as well as some wonderful stories to go along.
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners. This is my go to book for a classic southern meal.
Bon Appetit' Y'all, by Virginia Willis is another good book for some classic recipes and some really yummy desserts.
Stock your shelves at Avid Books, our favorite local independent book seller!
words by Kristen Bach
shrimp + grits
Living in the South, you enjoy your fair share of Shrimp and Grits and everyone makes them a little different.
The other day we were craving some. Maybe it was Mardi Gras that had them on our mind. We got some fresh shrimp and made some for supper.
When I make shrimp and grits I don't follow any rules or recipes, but they always taste yummy.
ingredients
1 1/2 pound fresh shrimp
Cajun seasoning
butter
garlic
flour
fresh parsley
grits
milk
water
salt and pepper to taste
directions
-shell and remove vein from shrimp
-make shrimp stock: put shrimp shells in about 4 cups water and cook on medium heat for 45 minutes or longer
-sauté the shrimp in 3 Tbsp butter and toss some Cajun seasoning and garlic in, do not overcook
-remove shrimp and keep drippings in the pan
-add more butter if needed to make a roux.
-While you are doing this, get your grits started
-follow the directions on your package. we love Red Mule Grits which are locally ground here in Athens
-use 1/2 water and 1/2 milk for creamy grits. you can always add some butter for a richer flavor
-drain your shrimp stock through a colander
-add your stock to the roux and stir
-when the grits are finished add the cooked shrimp to your 'gravy' and stir
-add fresh parsley and salt and pepper to taste
photos and recipe by Kristen Bach
divinity
One of my good friends was telling me about her love for divinity, a Southern Candy. Most Southerners seem to have fond memories of this sweet and decadent treat. The other day my daughter and I made a batch to try it out. I sprinkled with a little fleur de sel just to give this a little sweet and saltiness. I am hooked.
photos and words by Kristen Bach
pickled green tomatoes
Photos and recipe by Kristen bach
Right about now, our second plantings of tomatoes are coming on. We are getting some ripe tomatoes and loads of green ones. I like to make pickled green tomatoes before summer and then before the first frost in the fall. Here is a great pickling recipe to try.
Ingredients
2 pounds green tomatoes, sliced how you like them, stems removed. I prefer cutting them into spears
2 cups distilled white vinegar
2 cups water
6 Tbsp Kosher salt,
You can add a little sugar, if you want them sweeter
Garlic, peppercorns, hot peppers, or red chili flakes, if you want them spicy
Fresh herbs, if you want
Directions
-Use clean (sterilized jars) and lids.
-Clean your fresh vegetables and produce.
-Using a non-reactive pan, boil the vinegar, water and salt until salt is dissolved.
-If you are using sugar, add this to the boiling mixture.
-If you are using garlic, peppers, peppercorns, herbs, etc., add them to the bottom of the clean jars
-Add the sliced tomatoes to the jars, making sure you leave about 3/4-1 inch at the top.
-Pour boiling pickling brine over the tomatoes, leaving a 1/4-inch space at the top.
-Wipe the rim of the jar clean.
-Cover the jars with the lids.
-Place jars in the refrigerator and wait for a couple of weeks. If you really want to dive in and try them, wait at least 3 days.
