By James Farmer
New twists on conventional Southern favorites
Southern foodstuff is greater than cornbread, biscuits, and fried chook. James Farmer revamps the menu together with his personal twists on conventional Southern dishes (ergo, Peach and Pecan chook Salad, Collard Cole Slaw, Plum and Persimmon beef Tenderloin). Stitched including a mix of culture and nostalgia, Farmer’s dishes are up to date for today’s way of life with out sacrificing the delicious pride that's the hallmark of Southern meals, all utilizing what's clean and top, gleaned from the land and backyard and steeped in history.
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Additional resources for A Time to Cook: Dishes from My Southern Sideboard
Off the heat, grease the skillet thoroughly with the remaining 1 tbsp of butter by swirling it around the bottom and up the sides of the pan. Dump the stufﬁng mixture back into the skillet and spread it out in an even layer. (The stufﬁng can be prepared up to 2 days in advance of baking. Store, covered, in the refrigerator. ) Bake the stufﬁng until it is brown and crusty on top, about 1 hour. Serve immediately. COOK’S NOTE: Fresh chestnuts are an autumnal treat. If you’re not up to the task of roasting and peeling them yourself, it is just ﬁne to substitute preroasted and peeled chestnuts, which come in a jar or an airtight plastic bag.
The arms are not tapered to thin strands of dough like pretzels in the traditional Swabian shape, but rather are kept plump. To achieve this, follow the instructions for shaping the pretzels in the master recipe, making the following changes: Divide the dough into six equal portions. Shape each portion of dough into a 36-in/91-cm rope, applying even pressure as you roll from the center of the dough to the ends to avoid tapering them. Proceed as instructed in the recipe. Makes 6. into a 26-in/66-cm rope, applying even pressure as you roll from the center of the dough to the ends to avoid tapering them.
Prepare the dipping solution while they rise. Refrigerate the croissants, covered, for at least 20 minutes before dipping. At least 20 minutes before baking, position one rack in the upper third and another rack in the lower third of the oven and preheat it to 425°F/220°C/gas 7. Using the lye or baked baking soda solution, dip the pretzels following the instructions for dipping on page 28, but do not heat the solution before dipping the croissants. Just stir it to dissolve the lye or baking soda in cold water.