Everything from roasted potatoes to strawberries and Prosecco (sometimes in the same meal) have been flavored by my rosemary plants; I have been known to make flower arrangements (and wreaths) from the fragrant leaves and drink rosemary infused tea at the same time. And while I use rosemary year-round, this evergreen bush is readily available in the deep of winter, when all the other herbs have died back. Perhaps for this reason, there is something about the flavor of rosemary that just feels like the holidays.
Rosemary flavored vodka has recently become a bit of a staple amongst our friends. It’s easy to make and looks absolutely beautiful when you include a fresh sprig for garnish. It’s been tested and approved in a modified screwdriver: just mix 1 ounce of rosemary vodka with the juice from one orange and serve over ice. Rosemary vodka is also delicious with a bit of Jack Rudy Cocktail Co. Small Batch Tonic or in your favorite Bloody Mary recipe, but the possibilities are endless. If you have a great idea for a rosemary cocktail, be sure to let us know in the comments section.
Make extra of this easy infusion for your upcoming holiday gifting.
Homemade in three days—can’t beat that.
Apples, sweet potatoes, autumn squash, turnips, rutabagas, leeks, and greens of every shade—I await the fall garden and all of its bounty each year with as much eagerness as the changing of the leaves and the relief from blistering Alabama summers. Root vegetables are at their prime this time of year and their heartiness is a beautiful accompaniment to braised meats. A meal of slow-cooked beef or pork alongside a simple roast of beets, potatoes, and turnips is my way of welcoming the season. Autumn squash, with its wonderful versatility, may find its way into a bisque or pie. And no fall meal is complete without a serving of greens—collards, mustards, turnips, kale, cabbage, spinach, etc.—served braised, sautéed, or dressed in salad.
Tasia Malakasis, owner of local fromagerie Belle Chevre, is a dear friend of Alabama Chanin. She, like so many Southern women, has never met a stranger and can spend an afternoon discussing recipes, bourbon, and the weather, with genuine ease and enthusiasm. Her big heart and zeal for life are not easily contained and show through in so many recipes in her new cookbook, Tasia’s Table.
Alabama Chanin, Florence, Alabama, in collaboration with Drew Robinson, Jim ‘N Nick’s, Birmingham, Alabama
64 yards 100% organic cotton jersey, colors white and nude
47 spools Button Craft thread
112 yards embroidery floss
1 pound white glass beads
9 garment patterns
4 stencil designs
1 quart textile paint
24 talented embroidery artisans
Embroidery scissors, both large and small
8 sticks hickory
Construct garments by combining the first 10 ingredients, adding love and care. Once constructed with love and care, smoke embroidered dresses with hickory. This is the wood most commonly used for barbecue in our part of Alabama because it is the most plentiful. As luck would have it, burned hickory produces a subtle flavor and color in pork and dresses, respectively.
It made sense to us to use the same wood to smoke our homegrown garments (well, as much sense as it could make to smoke a dress, anyway). Like a pig, dresses require a low temperature and lots of finesse.
Once you get the fire going, smoke your dresses at a temperature close to 170 degrees for about 18 hours.
Serves the Southern Foodways Alliance Symposium, 2012.
Thank you to the Southern Foodways Alliance for allowing us to share “Vinegar and Barbecue: Tales of live cultures and red herrings” by Hugh Acheson.
The perfect prelude to a barbeque infused Southern Foodways Alliance Symposium weekend. Oxford, Mississippi awaits.
From Gravy #44:
In the world of barbecue, vinegar is a seasoning, a spritz, a wash—an agile épée to porcine succulence. Vinegar is a necessity when it comes to giving barbecue its glory. Good barbecue has a char, a pit-borne crust, and a rich, tender interior that yearns for that jolt of peppery vinegar.
I will not speak to the Mendoza Line of barbecue sauce, where vinegar yields to sweetness. I will not debate the merits of mustard or tomato, for the sauce I will share with you has both, but neither is dominant. I will not regale you with arguments about how whole is better than finely chopped. Or how ribs pale in comparison to brisket. Or how I think baby back ribs are a red herring, a cut sucked into vacuum bags in the deep recesses of a factory in China to be sold many moons later at a chain restaurant in the suburbs of Hoboken. I will tell you of the sauce I love.
As John T. Edge explains in his new book, The Truck Food Cookbook, (which we mentioned here) the food truck phenomenon that has swept the country over the past several years has been exciting to watch. Citizens of many American cities are challenging the regulations placed on food truck vendors in an effort to make streetscapes more alluring and encourage the street food movement. (Note: A simple Google search reveals an ongoing–sometimes heated–dispute between cities and food truck owners.)
Food trucks are practical on several fronts when considering the state of our economy – they offer value-driven meals and are relatively inexpensive start-ups. Plus, our current society has become accustomed to eating on the go, which has also contributed to the movement. Rather than venturing into fine-dining ambitions, young chefs have opted “to dish the culinary equivalent of the Great American Novel from retrofitted taco trucks.” Immigrants are using the mobile meals approach to showcase their native cuisine. Consumers have begun to blend a demand for “quick access food” with a desire for “honest and delicious food,” and street food has answered the call on both fronts.
As the days grow shorter and the nights become chillier, I find myself craving an evening around the fire. In my family, I am a renowned fire builder. My patience for building fires was nurtured as a child as we built fires at our family camping spot to roast hot dogs and grill hamburgers; at summer camp, a fire pit meant a night of songs and making “best friends forever.” These days, I love building a fire because I know that it means a night of grilling vegetables, toasting friends, great stories – warmth inside and out. I have spent hours with a friend in our community talking about techniques, fireplace designs, and wood.
To safely** make a fire, I recommend gathering the following:
A SAFE PLACE TO START YOUR BURN. Make sure that you are a safe distance from structures, trees and bushes.
A SOURCE OF WATER. Whether a hose, a bucket, or any other vessel, make sure that you have water to put out the fire or to use in case of emergency.
With the introduction of the Firefox Book Series on Monday, we began our two week discussion of modern homesteading.
Modern homesteading sounds like an oxymoron; I prefer to think of it as a simple lifestyle adapted to contemporary times. Technology has made leaps and bounds since the 1970s when the Firefox series was written. We do and make things differently now, but often times seek the very same outcome. We have traded in the act (art) of “making” in order to, well, “make” our lives easier. On Monday, we shared an article on Facebook that further discusses (criticizes?) the modern DIY movement.
Apple Butter, like most food, is a good example of this shift from making a product in the traditional way to producing in a more convenient manner. Apple Butter was a staple in my home growing up and my daughter has a new-found love of the spread.
Thank you to the Wall Street Journal for including me for their “In My Kitchen” series. “Crafty Cook Natalie Chanin” by Charlotte Druckman (who was a pleasure to work with).
Here you have the full interview (with a small disclaimer) and the recipes for the full menu we cooked that day:
“I GOT MY NICKNAME from biscuits,” said Natalie “Alabama” Chanin, the force behind the handcrafted clothing and housewares company Alabama Chanin, based in Florence, Ala. She earned the moniker a dozen years ago after baking her signature buttery discs for a group of hungry strangers while on vacation in Venezuela. “They called it ‘pan de Alabama’ [Alabama bread] and they’d call me that, too,” she said. That same generous spirit is one of the defining principles of her business practice—she recently introduced a line of table linens at a more accessible price point than the rest of her wares, and she makes it a point to employ local seamstresses and pay them a living wage.
Last month, I had the incredible honor of hosting a studio visit from three amazing women who have inspired me for years. On a beautiful summer day, Rosanne Cash, Gael Towey, and Maira Kalman arrived in Florence for a two day sewing workshop and adventure. The idea for the trip was hatched on a spring afternoon in New York City and I can hardly believe that it actually happened. With incredibly busy schedules, these three women cleared their calendars, bought their tickets, organized their lives, picked up their daughters, and headed south. Gael Towey (an incredible woman who has shaped the look of modern life as we know it) wrote about their Alabama adventure for Martha Stewart’s “Up Close and Personal Blog”. I spent an amazing afternoon with Gael talking about all things design and inspiration… that post will be coming in the next weeks.
Magpie + RUTH, my son Zach’s catering company, made a fantastic lunch for us each day. The bread pudding recipe below was a favorite with the entire crew, our Alabama Chanin team, and the photo above a favorite with our Facebook followers.