1/4 cup extra virgin olive oil
4 pieces of garlic, peeled and sliced
2 sweet onions (such as Vidalia)
1/4 tsp. crushed red pepper flakes
1 can San Marzano tomatoes (whole peeled)
1 quart Country Ham Dashi (recipe below)
4 bunches cleaned turnip greens
Polenta (recipe below)
Sea salt to taste
In a large pot, combine the garlic, olive oil and crushed pepper flakes. Place over medium heat and cook until the garlic is lightly browned. Add the onion to shock the pan and stop the garlic from browning. Season with salt and cook, over low heat, for 20 minutes (until transparent). Crush the San Marzano tomatoes and add to the pot. Season again with a touch of salt and cook for 20 minutes. Add the Ham Dashi and bring to a simmer. Add the turnip greens and cook for 20-45 minutes (they should be tender and yielding).
Ham Dashi (adapted from David Chang’s Bacon Dashi)
2 each of 4” x 4” Konbu sheets (edible kelp, sold in dried strips)
2 quarts water
1 pound country ham scraps, sliced thin to create as much surface area as possible
Rinse the konbu sheets with cold water. Place the konbu and water in a pot. Place on medium heat and bring to just under a simmer.
A classic Southern recipe from the famed Blue Willow Inn in Social Circle, Georgia.
What's for Christmas Eve dinner? How about this decadent soup from Chef Emeril Lagasse.
A simple recipe for greens from an Atlanta chef well versed in the history of Southern cooking.
A Thanksgiving side dish that takes advantage of the season's bounty of pecans and apples.
An Apalachicola, Florida, recipe courtesy of "Miss Alice" at Leavins Seafood.
Can this delicious Southern pantry staple yourself.
8 cups water
2 Tbsp. coarse salt
5 cups peeled watermelon rind (leave a thin layer of pink), cut into 1/2 x 2-inch pieces
1 1/2 cups granulated sugar
1 cup cider vinegar
1 tsp colored peppercorns
8 pieces whole cloves
1/2 tsp pickling spice
2 pieces long slices fresh gingeroot
In a large pot, bring water and salt to boil over medium-high heat. Add rind pieces and boil until tender, about 5 minutes. Strain. Transfer rinds to a large metal bowl. In a saucepan, combine sugar, cider vinegar, peppercorns, cloves, pickling spice and gingerroot. Bring to a boil over medium-high heat, stirring until sugar dissolves. Simmer for 15 minutes, until slightly reduced. Pour over watermelon rinds in bowl. Place plate over top to keep rinds submerged in liquid. Cover and refrigerate for one day. Transfer to a glass jar and keep sealed in the refrigerator for up to two weeks. Makes about 4 cups.
2 cups dried elbow macaroni
1 pound collard, mustard or turnip greens
7 Tbsp. unsalted butter, divided, additional for the baking dish
3/4 tsp. finely chopped garlic
2 Tbsp. all-purpose flour
2 cups heavy cream
2 tsp. finely chopped fresh parsley
2 tsp. finely chopped thyme
1 tsp. finely chopped fresh sage
1/2 tsp. finely chopped fresh rosemary
1/8 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 pound grated New York sharp cheddar cheese
1/3 cup panko (Japanese breadcrumbs)
Heat oven to 350 degrees. Butter a 2 1/2-quart, deep casserole dish and set aside. Fill a large pot with water. Bring to a boil, add 1 teaspoon salt and the macaroni, reduce heat to a low boil and cook al dente (until if offers a slight resistance when bitten into), about 9 minutes. Empty the macaroni into a colander to drain.
Rinse and remove tough stems from the greens. Pat dry and cut into strips. Heat the Dutch oven over medium-high heat. Add 2 tablespoons butter and garlic and heat until butter is melted and garlic is fragrant, about 1 minute. Add greens and cook and gently stir until wilted, about 4 minutes. Add cooked greens to the macaroni in the colander and drain. In the same Dutch oven, heat 4
At the helm of Charleston restaurant Tristan's after-dinner menu, Amanee Neirouz is known for her surprising pairings using unexpected ingredients.