The food might just be the best thing about Penland… other than the yoga every morning (and afternoon), the view, the beautiful studio, the great people. Let’s just say that the food is one of the things that make Penland great.
Breakfast, lunch, and dinner served on schedule. No preparation or clean up – thanks to the amazing staff, core students, and work study students. This allows you to settle into life and to think about nothing but creativity, development, and growth. It is a beautiful and nurturing place to grow.
I have been eating salads every day but my commitment to my detox wavers when I see something like these Mexican Hot Chocolate Short Bread cookies calling to me.
I first tasted the fried chicken at Watershed restaurant in Georgia about 10 years ago, while visiting friend and colleague, Angie Mosier. This was also my first meeting with Scott Peacock, the then head chef of Watershed who led them to a James Beard award in 2007.
Scott’s close friend and culinary mentor, Edna Lewis, is hands down the Mother of Soul food, a legendary figure and icon to the Southern culinary world—dare I say the world at-large. Together they wrote, The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks, a staple in my kitchen.
If you’ve been to a convenience store in Alabama, chances are you’ve encountered a fried pie, stowed in a basket at the counter and wrapped tightly in cellophane or butter-drenched wax paper. Growing up, family road trip pit stops didn’t mean Cracker Jacks or candy bars for me; it was the fried pies I coveted, portable pockets of apples and peaches wrapped in a pie crust shell. A certain gas station in Cullman, Alabama, sold my favorite pies, so stopping there was always one of the most anticipated parts of a trip to the beach.
I was inspired to try my hand at the fried pie after a recent brunch at Dyron’s Lowcountry in Birmingham, where I had an apricot-goat cheese fried pie served alongside brown-butter ice cream. This got me to thinking about the endless possibilities of fillings and thus the fried pie experiment began. Two things I’ve since learned: don’t overstuff the pies, and make a large batch because they go fast. Here are a couple of recipes that I hope would make my Southern grandmother proud:
Some five years ago, Martha Hall Foose visited Florence, and made the best strawberry cobbler I’ve had to date. Strawberry season came a little early this year. In early May, my patch began producing. I’m hoping that the plants will continue bearing through the coming weeks so my son, Zach, can make his classic strawberry cobbler for our 4th of July celebration.
We originally shared his recipe in our ‘Celebrate America’ catalog.
Looking forward to the upcoming holiday…
I have collected quite the assortment of cookie and biscuit cutters over the years, all crammed into a drawer in my kitchen. Each year for Valentine’s Day, my daughter Maggie and I make heart-shaped biscuits. We also have a few animal shapes for pet themed birthday parties…
What more appropriate shape for Independence Day than the star?
The colors and shapes of our table setting have bold, graphic qualities with a simple color-blocking that appeals to my design aesthetic.
A traditional southern barbecue will almost always have the option of pork, whether in the form of pulled pork sandwiches, slow-cooked ribs, or smoked pork butt. Our July 4th pork dish may be a little more formal than those options, but it is actually very easy to prepare.
Our pork loin was sourced locally and roasted with fresh herbs from my garden. It looks even more delicious in a Large Serving Dish by Heath Ceramics. The dish helps hold the moisture, keeping the pork moist and allowing the flavors to emerge. I love the red color in contrast to our White and Navy Center Stripe Table Cloth.
“Let us raise a standard to which the wise and honest can repair.” –George Washington
The flag is the centerpiece of American cultural imagery. Growing up in the 1960s and 70s, the flag came to mean so many different things: pride, controversy, rebellion, commitment, more, so much more…
It has taken me decades of living, working, and traveling the globe to understand my own relationship to this symbol of our great nation. I have grown to love the flag in all its incarnations – as a reminder of where I come from, our collective history, and, of course, of the wise and honest standard to which I believe we are raising our repair.
John Bielenberg and his work with PieLab aren’t new to Alabama Chanin, or our blog. We were curious what John has been up to, so we caught up with him between his travels to learn more about Project M, PieLab, and recent goings on in Greensboro, Alabama.
We also got our hands on a delicious recipe from the pop-up café, PieLab, for our Wednesday Recipes.
Their Tart Apple Pie with White Cheddar Crust has a beautiful lattice top that looks like the pies I ate growing up. Combining the tartness of the apples with the savory of the white cheddar makes for a fabulous slice of pie. If only it weren’t a three hour drive down to Greensboro to get a slice. Recipe then Q&A with John to follow:
As a child, I ate molasses these ways: drizzled over my biscuits at my grandmother’s table, in Shoofly Pie, barbeque sauce, and baked in fresh gingerbread. As an adult, I’m beginning to notice plenty of restaurants adding this sugar cane syrup to their dishes in glazes and sauces, salad dressings, and many delicious cocktails. I have eaten molasses-rubbed pork tenderloin, a tuna sashimi with pomegranate molasses, and at Blackberry Farm, I had a to-die-for cocktail sweetened with molasses.
Molasses is making a comeback. Like beer, there are modern versions that might be considered “craft” molasses. Today’s molasses is more than a sweet syrup – it’s also a presence in the re-emergence of handmade, small, traditional, and local goods. Continue reading
For our weekly Studio Lunch, my son Zach prepared a savory Grilled Vegetable + White Cheddar Quiche with cherry tomatoes. In a move that delighted me, he delivered it to the studio and included a heaping salad of fresh greens- Butterhead lettuce, Red Oakleaf, and arugula- all from Jack-o-Lantern Farms, one of our local farmers’ markets. For the salad, he also made strawberry-balsamic vinaigrette, with which I (for certain) over saturated my greens.
Quiche is one of my all-time favorite dishes. It can be eaten for breakfast, brunch, lunch, or dinner depending on your choice of ingredients. Continue reading