We picked blackberries this morning as the sun was coming up over the trees.
Butch treated us to his (no longer) secret recipe for Cottage Cheese Pancakes from the Fannie Farmer Cookbook to pair with our morning harvest.
From friends in Oxford, Mississippi.
My heart is breaking for our lovely Gulf Coast…
Thank you to everyone who braved the weather and joined us for our Open House, Sample Sale and Earth Day Celebration over the weekend. (And to Butch and Robert Rausch for playing along…) It was lovely to open our studio and the event was so successful that we decided to go ahead and plan for next year… Mark your calendar & plan your trip:
8th Annual Open House & Sample Sale
April 29 & 30, 2011.
We have also added Two-Hour Workshops to both our Events and to the Open House next year. The seating is limited for each session so register early. We also have a range of these new Two-Hour Workshops coming soon:
May 1st and 2nd @ Textile Fabrics in Nashville
May 8th @ Barneys in Chicago
May 14th @ Purl Soho in New York City
June 12th @ Warehouse Row in Chattanooga, Tennessee.
Contact us for more information.
My son Zach cooked for us at our Open House over the weekend. I asked him to write up his recipe for Pimento Cheese since we had so many folks rave about his special blend. I have always prided myself as a good cook but I believe that Zach has surpassed me.
Lovely when your children do you one-up…
Zach’s Pimento Cheese
3 cups shredded Hoop or Sharp Cheddar Cheese (about one large block)
9-10 squirts of Tabasco (Or as you see fit)
1/4 cup Roasted Red Peppers diced
2 tablespoon Prepared Horseradish
1 1/2 tablespoon Lemon or Lime juice
1/2 cup Aioli or Mayo made from olive oil
Fresh Herbs fine chop (Oregano, Thyme, Rosemary, Parsley)
Salt n Pepper to taste
Combine all ingredients and stir vigorously. If too spicy add another tablespoon of Aioli. If not spicy enough, add more Tabasco. You may want to find some of the different styles of Tabasco such as Chipotle or my favorite, the Roasted Garlic style. Enjoy!!
If you have another great Pimento Cheese recipe, please share it with us in the comments below!
The Oxford American: Southern Food 2010 arrived while I was traveling and I am breathless to devour the issue this weekend in the sunshine and at my own kitchen table.
I will move seamlessly from John Kessler’s “Tale of Two Cities” to Dian Robert’s “People of the Cake” while sipping a tea and listening to Maggie talk to her “babies” in her room.
Get your copy here and start with this great article from Matt & Ted Lee on the OA website: Matt and Ted Lee on the Next Big (but Tiny!) Southern Ingredient
And while we are on the subject of all things food related coming back to John T. Edge…
All of the pictures – taken by dear friend Angie Mosier – for Truck Food Nation have been posted.
Our friends have elevated truck food culture to white tablecloth – amazingly beautiful and inspiring.
I can’t wait to hold (and review) the book and am looking forward to our trips to San Francisco and Portland to check out a few of their finds…
More on Portland next week… Have a great weekend.
I am upcycling this blog post from 2006 as I have just had so many questions about it recently…
Celebrate the official release of Alabama Studio Style this week by Baking a Pie for a Cake Plate:
Below is my Gram Perkins’ famous chocolate pie recipe that my cousin Joy continues to make. It was printed in 1958 in the “Favorite Recipes of Alabama Vocational Home Economics Teachers” cook book. My mother gave me a copy of this book when I moved out into my first apartment. You can find other great community cooking in A Gracious Plenty by John T. Edge and Ellen Rolfes.
Maggie has her Valentine’s Party this morning at school and she started the day jumping up and down saying, “I am so excited. I am so excited. I am so excited.” Her enthusiasm for this holiday has been amazing to see crescendo as the week comes to a close. This (almost) four year old girl has been sitting for a week now patiently writing her name on each card and envelope. Then, she meticulously packs cards, candy and treats inside the envelopes – custom-stylized for a special friend. Amazing.
The gist of this is that we are going to celebrate Maggie’s new favorite holiday by making her (my) favorite sugar cookies over the weekend and I have to get ready today. Notice how the hearts (cookies) in the drawing above are larger than anything else in her world – including house, pets, and parents! Got to love a girl who loves to cook…
The base of our recipe comes from Kim’s Cookbook For Young People that was given to me by my Grandmother Smith on my 13th Birthday.
A blanket of snow gave a surprise visit in Alabama today and, in typical Southern fashion, we celebrated by closing the city and cooking. I made a pot of my famous secret-recipe chili – one of my favorite dishes.
Thanks go out to everyone @ Southern Living for the lovely piece in their February issue. We have gotten lots of emails and calls about the article. There have also been several requests for the play dough recipe that Maggie and I were making that afternoon when Southern Living visited…
One of the simplest things to make in your own kitchen:
1 cup flour
1 cup warm water
2 teaspoons cream of tartar
1 teaspoon oil
1/4 cup salt
Mix all ingredients, adding food coloring last. Stir over medium heat until smooth. Remove from pan and knead on a floured board until cool and soft. Keep in an airtight container. Play often.
Okay – before I start – I have to say – JOIN THE SOUTHERN FOODWAYS ALLIANCE… good?
I made it through the snow and ice in Arctic temperatures to Walland, Tennessee. My trip to Blackberry Farm might be one of the most extraordinary trips I have ever taken – anywhere. I know that is saying a lot BUT the warm, gracious hospitality that you experience from the time you drive in the gate is exquisite. Add to Blackberry the wit, education and pure joy of the Southern Foodways Alliance and you have – hands down – one of the best events in the world.
I could fill this entire page but have to just highlight a few morsels of the weekend:
Blackberry Farm – I had the luxury of sitting next to Sam and Mary Celeste Beall on Thursday night and was struck at their deep knowledge of this farm and understanding of the ultimate Farm-to-Table experience.
The Blackberry Farm Cookbook – on the inside flap – says it best: “In the foothills, you don’t eat to eat, you eat to talk, to remember, and to imagine what you will eat tomorrow.” The book is lush with photographs of the estate, the kitchens, the gardens and luscious Farm-to-Table recipes.
While talking about the upcoming weekend, Sam and I spoke about the biscuit making classes (see below) and he asked me, “Butter or Lard?” This was just about the best question I have ever been asked over a five course dinner – with wine parings. You just have to love a man who understands the true essence of good bread. I laughed and replied, “Butter.”
Friday morning, the Blackberry Farm Chef Team of Josh Feathers, Adam Cooke and Joseph Lenn offered a Cast Iron Skillet demonstration – which I unfortunately missed – but came home with the following recipe by Chef Josh Feathers which I am going to make and then bake in my cast-iron:
Buttermilk Mashed Potatoes **Courtesy of Taste of the South notepad so generously supplied for all our cooking and tasting notes!
3 pounds red bliss potatoes 6 ounces butter 10 ounces buttermilk half & half – as needed Kosher salt – to taste 1/4 teaspoon black pepper
Simmer potatoes until tender. Strain and dry in 300 degree oven for 15 minutes.
Run potatoes through a food mill with medium die to mash. Stir in remaining, heated ingredients. Taste for seasoning.
Note: Those of you who are new to cast iron, NEVER wash your pan with soapy water. Clean your skillet first with a handful of kosher salt then rinse in warm to hot water and dry thoroughly. I learned this from Angie Mosier while working on Alabama Studio Style.