Category Archives: IN THE KITCHEN

A YEAR OF PIES

A YEAR OF PIES

Recently, the always-inspiring Southern Foodways Alliance symposium, held in Oxford, Mississippi, sponsored a rollicking debate on an intensely dividing subject: Which is better: Pie or Cake? While my love for a good cake has been well documented, some of the arguments for pie, eloquently spoken by Kat Kinsman from CNN’s Eatocracy, spurred me to take another look at the versatile dish. Devoted pie makers everywhere may relate to her statement that, if you are ‘crafting’ a pie crust:

 “…it’s most likely because, at some point in your life, someone thought well enough of you to stand beside you at a counter and gift the muscle memory from her hands to yours. Your mother, your aunt, your grandmother, or – heaven forfend – your mother-in-law decided it was time to truly assume you into the sisterhood. She guided your fingers as they worked the flour into the fat, flicked in the water, and kneaded it all to the proper mass.”

A YEAR OF PIES

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TASIA’S KITCHEN + MAKING CHEESE

TASIA'S KITCHEN + MAKING CHEESE

Our friend Tasia, owner of Alabama’s Belle Chevre creamery, has been busy with several new projects since we last saw her at Southern Makers. Her first cookbook, which features a foreword by Natalie (and is full of amazing Southern and Greek-inspired recipes), was released last year. Tasia has been crafting new recipes, teaching cooking classes, working on a second book and, most recently, she opened a new cheese tasting room at their flagship storefront in Elkmont, Alabama.

A few months ago we discovered Belle Chevre’s DIY Kits are perfect for gifting (and for starting your own goat cheese tasting room). We often snack on Tasia’s amazing cheese creations here in the studio. Tasia notes that her goat cheese can be used as a base for many of her recipes, as well as a substitute for mayonnaise, sour cream, cream cheese, and butter. The possibilities are endless. We recently substituted some of our homemade goat cheese for mayonnaise in a warm potato salad, sprinkled with fresh herbs from the farmers’ market, and served alongside baked organic chicken. The results were richer and creamier than a traditional potato salad. And a bit of leftover goat cheese was devoured atop fresh pumpkin bread with some local honey. Decadent and delicious. Here’s Tasia’s recipe for making goat cheese at home.

TASIA'S KITCHEN + MAKING CHEESE

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EAT ALABAMA SEAFOOD + A RECIPE FOR SHUCKING OYSTERS

EAT ALABAMA SEAFOOD

It has been over three years since the Deepwater Horizon oil spill devastated the Gulf Coast and, in turn, the livelihoods of many. The Alabama seafood industry was practically devastated, but is rebounding with determination and the support of restaurateurs and loyal customers.

Alabama has 50+ miles of coastline bordering the Gulf of Mexico. Add that to our tidal coastline of bays, creeks, bayous, and rivers that touch the tidewater and the coastline grows to 600+ miles. Because of the salty gulf water, Alabama seafood means fish, shrimp, crab, and oysters. The Alabama Gulf Seafood organization has done a great job connecting Alabama fisherman and oysterman with our state’s chefs and seafood consumers. The beautiful images here are of postcards Alabama Gulf Seafood published (and consequently inspired this post).

EAT ALABAMA SEAFOOD

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A FIRE IN MY BELLY

FIRE IN MY BELLY

Kevin Gillespie grew up in Locust Grove, Georgia, outside Atlanta, with nine cousins within five years of age living five hundred feet from each other. While his parents worked, his paternal grandmother watched the kids, cooking three meals a day so the family could always sit and eat together. At age ten, Kevin became interested in cooking and decided his grandmother shouldn’t be the only one feeding the family. The family supported him one hundred percent, even when he turned down a scholarship to the Massachusetts Institute of Technology to attend culinary school at the Art Institute of Atlanta.

Fire in My Belly is a collection of Kevin’s memories and stories on how he came to love food with classic recipes tweaked and made simple for the home cook. Almost every tale focuses on family and the person who introduced him to a new food or way of cooking. There’s an emphasis on fresh, local ingredients, just the way his grandmother always cooked. Nothing is too fancy and every component is easy to find, no matter what part of the country you live in.

FIRE IN MY BELLY

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A RECIPE FOR PRINTING

A RECIPE FOR PRINTING

Yesterday, we heard from Heather Wylie about her Bohemian Bop venture, her love of printmaking, and how she got into screen printing t-shirts. Today, Heather shares with us a recipe for screen printing at home, based on her own self-taught experience and by following You Tube videos and a few books on the subject, including Printing by Hand: A Modern Guide to Printing with Handmade Stamps, Stencils and Silk Screens by Lena Corwin, which we wrote about here a few years ago.

As Heather mentioned yesterday, printmaking requires many steps and each step demands careful attention in order to get the desired outcome. Anyone can print at home, but it is a lengthy process.

A RECIPE FOR PRINTING

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PHILLIP MARCH JONES, COUNTY CLUB, AND A RECIPE

COUNTY CLUB - Photo by Phillip March Jones

We are pleased to welcome back friend and writer, Phillip March Jones, who we have convinced to join us as a regular contributor to this Journal. Phillip will be writing about art, visual design, music, food, and travel.

This week, Phillip shares a photo essay of (and a delicious recipe from) his new favorite restaurant, County Club, in Lexington, Kentucky. This new gathering spot is a stones-throw from Institute 193, Phillip’s gallery. Chef Johnny Shipley’s menu looks mouth-watering and County Club’s Instagram feed has me ready to jump on a plane to Lexington.

Please welcome Phillip with lots of comments below,

xoNatalie

Turner & Guyon, a design team based in Lexington, Kentucky, recently partnered with local chef Johnny Shipley, to transform an abandoned cinder block garage into a full-service restaurant and bar named County Club. The original structure, located on Jefferson Street in the historic Smithtown neighborhood, was built in 1974 as a storage facility for the Rainbow Bread factory’s day-old shop. The factory closed in the early 90′s, and the storage building was eventually purchased by a local man who used it as a garage and auto body shop.

Hunter Guyon and Chesney Turner (Turner & Guyon) have both lived within a few blocks of the building for years, and their familiarity with the neighborhood is evident in the restaurant’s interior, which is elegant, sparse, and comforting.

Memory is one of the driving forces behind both the restaurant’s design and menu, which explores new takes on classic barbecue dishes with a special focus on regionally sourced, in-house smoked meats. County Club, which only opened a few months ago, already feels deeply rooted in the fabric of Lexington’s food and social culture.

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MACRAME HANGERS + KITCHEN HERBS

MACRAME HANGERS

This summer’s harvest has begun to reveal its bounty. Tomatoes and cucumbers are in full-swing and soon I will have all of the squash and zucchini I can stand (and plenty for the neighbors) not to mention, beautiful Italian basil, which I love with a tomato sandwich. I recently received this book, Vintage Craft Workshop, from friend and author Cathy Callahan. The macramé planter project immediately caught my eye and got me thinking about the possibility of year-round fresh basil and mint.

In my mind, I am planning several hanging pots that will live just inside a large window, where they will get lots of sun. The first thing that comes to mind when I think of hanging pots are the macramé plant holders in my home in the 1970’s and early 1980’s. They ran along the kitchen wall in varying heights, usually filled with ferns and the random “Spider Plant” (Chlorophytum comosum). Here, we attempted our own Alabama Chanin version, to test out the sizes we could make, the height, and how they would look made with our cotton jersey pulls. No surprise – they look exactly as I remember them.

MACRAME HANGERS

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A CHATTANOOGA WHISKEY COCKTAIL

A CHATTANOOGA WHISKEY COCKTAIL

In anticipation of tomorrow evening’s opening exhibit of our BBQ’ed Dresses Collection at Warehouse Row in Chattanooga, Tennessee, we mixed up a celebratory cocktail. Our friend Brooks Reitz of the Jack Rudy Cocktail Co. sent us a few more bottles of his Small Batch Tonic for the event, and the Chattanooga Whiskey Co. is providing the booze, so we mixed the two together, plus a touch of lemonade for sweetness, and found ourselves in a dreamy barbeque state of mind.

A CHATTANOOGA WHISKEY COCKTAIL

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A RECIPE FOR BARBEQUED DRESSES (CHATTANOOGA)

A RECIPE FOR BARBEQUED DRESSES (CHATTANOOGA)

Next week, as part of the Crafted by Southern Hands event and workshop, our Barbeque-inspired Collection will be on display at Warehouse Row, a historic, old stone fort turned community retail center in downtown Chattanooga, Tennessee. The couture dresses were originally a part of the 15th Annual Southern Foodways Alliance Symposium’s Punch, Pictures, and ‘Cue Couture, and were smoked in collaboration with Drew Robinson of Jim ‘N Nick’s Bar-B-Q, Birmingham, Alabama.

Since the SFA Symposium last fall, the dresses have been at our home studio in Florence, waiting for the perfect place to display again. They still have as rich a hickory smell as the day they were smoked.

Expect award-winning barbeque from Jim ‘N Nick’s, cocktails and beer, and live music to celebrate the evening. Make sure to bring an appetite.

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A RECIPE FOR HOMEMADE PAINT

A RECIPE FOR HOMEMADE PAINT

I’ve been thinking about painting my back porch and deck white since it was built last summer. After all, we spend about fifty percent of our time out there. I’ve long disliked the toxicity of commercial paints on the market. Most common indoor and outdoor household paints contain volatile organic compounds (VOCs). VOCs contain a variety of chemicals, some of which give off noxious fumes and may have short term or long term adverse health effects. According to the EPA, levels of some VOCs are 2 to 5 times higher inside a home than outside; when you are painting or stripping paint in your home, particularly in older homes where lead paint may have been used in the past, indoor levels of VOCs may be 1000 times that of outdoor levels. I’ve used VOC-free paints for all of my indoor and outdoor painting since they came on the market some years back.

In thinking about my outdoor living area, I wanted to investigate additional ways to paint more safely, and came across two options that I could possibly make myself: whitewash and milk paint. Whitewashing, which many of us remember from Tom Sawyer whitewashing the fence in The Adventures of Tom Sawyer, was commonly used for years because it is inexpensive, can be homemade, and homeowners could use ingredients they had on-hand, improvising their own recipes. It is still used in rural areas to protect wooden surfaces like fences and barns, or by designers who want to give furniture a rustic look. The mixture’s base is always lime and water, which makes a chalky type of plaster. Then, ingredients might be added to thicken or strengthen the mixture, like flour, glue, sugar, soap, soil, or milk.

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