Category Archives: IN THE KITCHEN

HEATH + ALABAMA CHANIN

It’s officially launched.

From the HEATH website:

“The point of intersection between stitch and clay. A collaboration between Natalie Chanin and Heath Ceramics yields an anthology of carefully crafted modern heirlooms in a new and permanent dinnerware line.

This collection celebrates texture and a range of layering possibilities in thoughtfully curated place settings, plates and serving bowls.”

Shop our tabletop collection @ HEATH Ceramics

 

ODE TO THE COLLARD

I have been waiting (patiently) for seven years to attend a Southern Foodways Alliance Symposium and this is the year I will finally be able to go.  Yes, it is a seven year charm.

I am packing my bags to leave today for The Cultivated South. This includes a carload of costumes for LEAVES OF GREENS: THE OPERA, an homage to all things colewort, written by Price Walden, and performed by University of Mississippi Music Department students, with accompaniment by Amanda Johnston and costuming by Alabama Chanin.

Pictures and stories to come…
xoNatalie

ODE TO THE COLLARD

How do I love thee?
Let me tell the tale,
Oh Southern Stalk of Life,
Grand Collard, Queen of Kale.

I relish thee with chowchow,
Onions strewn about the plate.
Red pepper pods adorn thee,
Fat Back’s Monarch, Ham Hock’s Mate.

I delight in thee with cornbread—
Hard-crusted, dry, dark brown,
And sopped in thy pot liquor—
Garden Green of Great Renown.

I revere thy rare refinement;
In greased glory, art thou luminous.
Tho’ pintos suit thee best,
Thou art enhanced by all leguminous.

I value thee, Great greenness,
Money’s Sign shall never waver.
Joined by jowls and paired with peas,
You enrich my New Year’s flavor.

I praise thy tasteful leaves,
Emerald-hued and smooth as silk,
Perfumed by vinegar’s vapor
And pursued by buttermilk.

I commend thy aromatic air,
A bouquet not soon forgot,
As you sizzle in the skillet
Or lie larden in the pot.

Swallowed greedily at midday
Or gulped icy at the dawn,
Sumptuous Scent of Salivation,
My appetite becomes thy pawn.

I adore thee, Sweetest Collard,
Acclaim thy might, and homage pay.
Thy fame shall live forever
Tho’ thy smell may fade away.

—Teresa T. Cameron, Cameron, NC

 

 

FRESH GINGER LAYER CAKE

Autumn is definitely in the air – even here in Alabama. With autumn, comes a selection of spicier, richer deserts for all the upcoming festivals and celebrations. I adore fresh ginger: the color, the smell, to drink ginger tea and to eat ginger candy.  Our local Ginger Ale – Buffalo Rock – is beautifully hot (very hot), spicy, and hands-down my favorite Ginger Ale.

Get your ginger fix with this great new recipe – the latest in our stenciling series combining cooking with our Bloomers Stencil from Alabama Stitch Book:

FRESH GINGER + BLOOMERS LAYER CAKE

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TOMATOES + FASHION

In 2006, Leslie Hoffman of Earth Pledge asked me to write an short paper for inclusion in their Future Fashion White Papers.   I recently came across the volume while browsing my library and the essay stirred up so many memories from that time.  As the last of my tomatoes drop to the ground, I wanted to (re)share my thoughts on tomatoes and fashion.

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THE COOLEST PLACE ON EARTH

The Museum of Electronic Wonder & Late Night Grilled Cheese Parlour is exactly as the name implies: part museum, part sandwich shop. Brainchild of Adam and Krista Bork – of Food Shark fame, this is the place for late-night gatherings in Marfa, Texas.

 

Open from 9:30 until “thirty minutes after the last bar closes,” the menu includes grilled cheese offerings like the Classic with Bacon and Tomato options, Brie with Spicy Cherry Chutney, and Gruyere with Brussels Sprouts and Caramelized Onion.

 

Originally conceived as a kitchen for the Food Shark, the museum has become an extended living room for the Bork’s – hosting locals and visiting art and music enthusiasts for late-night eats.

Why is it that small towns often have the coolest places?  Every small town needs one of these.

See more pictures here.

The Museum of Electronic Wonder & Late Night Grilled Cheese Parlour
300 West San Antonio Street
Marfa, Texas

 

PICO DE GALLO

I arrived back from Berlin to find that tomatoes are still dropping off the vines in my backyard.  I just can’t seem to keep up with them this year.  In a situation like this, the best thing to do is to make Pico de Gallo.  A great dish for the heat of summer, it’s also known as Salsa Fresca, a name that can cool you off just by saying it. If you have a small vegetable garden there’s a good chance that you can get most of the ingredients right outside your back door.

Assembling the ingredients reminds you that the garden knows what flavors do well together.  Or, as my friend Angie reminds me, “What grows together, goes together.”

Even the colors are beautiful together. What better way to prepare for my trip to Texas?

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3 APERITIVI

I thought a lot about what I would drink once my cleanse was over, and I could have alcohol in my life again. I’m a lover of white wine, but just before my cleanse started I was introduced to the world of vermouth cocktails by a talented barkeep at Blackberry Farm. In July, he served me up a simple drink so light and summery that I can’t stop thinking about it.

I’ve always kind of thought of vermouth as that terrible stuff in some grandmother’s liquor cabinet that no one ever touched. But it turns out there are lots of delicious vermouths that, when mixed with fresh fruit juice and soda, compose a cocktail more refreshing (and sometimes lower in alcohol) than the lightest white wine. Perfect for cooling off in the evenings.

Because I’m new to these, I got a primer from a friend of mine in the booze business. Here’s what I learned:  Vermouth and many other “aperitivi” almost always come from France or Italy. They are usually fortified wines infused with herbs, roots and barks. They can be sweet or savory; every house has a different style. And because they are so flavorful on their own, you usually only need very simple mixers to create a complex tasting cocktail. Oh, and one more tip: for best results, store in the refrigerator and drink them within a month or so. They are not that much stronger than wine, so they will spoil.

Here are some recipes I’ve been playing with. Don’t be too literal with them. Just trust your gut and blend to taste.

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REVERSE APPLIQUÉ BLOOMERS PIE

Labor Day in my family means delicious home-cooked food.  And while I won’t be indulging to excess this year, I still look forward to family get-togethers and the cooking involved.  While browsing my cookbook collection in preparation for our family meal, it occurred to me that covered pies are really just applique with dough. Fascinated by that concept, I began to imagine all of the things you could do with stencils in the kitchen. With this recipe for Reverse Appliqué Bloomers Cherry Pie, I start exploring ways to combine Alabama Chanin stencils with good home cooking – imagine the possibilities.

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(RE)DETOX – DAY 7

(Re)Detox – Day 7 – and I have to say that it is so much better to detox with friends than alone. We have been sharing lunches, telling stories, laughing, and, at times, commiserating.  This round has been easier for me (although I had a little slip on Friday night that involved a bottle of beer) and I continue to feel better and better.  I made this soup last week which was a favorite – and everyone wanted the recipe you find below.

The preparation is very simple – slightly off the plan since it contains tomatoes, but they are still growing in my backyard and dropping on the ground.  I will stop eating tomatoes in October when there aren’t any more good ones to eat.

My friend Sara cringed, “Seriously? No tomatoes? That is upsetting to me.”

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