Back to the Table: The Reunion of Food and Family
Format: PDF / Kindle (mobi) / ePub
From Art Smith comes a unique cookbook with more than 150 recipes to strengthen bonds between loved ones.
Throughout history, humans have sat down together at the table to break bread. The simple ritual of the shared meal reunites us with our families and brings balance to our lives. There are many types of families--in using the word family, Art means to include anyone whom we have sought or chosen to be an important part of our lives. Unfortunately, in today's fast-paced world, the symbolic role of the table has been threatened. In many households, family members all eat separately, according to their own schedules, on the run, or in front of the TV. With this important cookbook, Art Smith wants to bring us back to the table--and back to each other.
Art provides readers with mouth-watering recipes that represent the very best of home cooking, including Roasted Tomato and Cheddar Cornbread, to-die-for Sweet Potato-Pecan Waffles, hearty Seafood Gumbo, Grilled Shrimp on Arugula with Lemon Vinaigrette, and Spiced Pork Loin with Vidalia Onion Sauce, to name just a few. There is also a rich assortment of vegetable main courses--like Art's fabulous Italian Vegetable Casserole. Traditional dishes include the best-ever Buttermilk Fried Chicken and a Roast Turkey with Pan Gravy that's not just for Thanksgiving!
And then there are the celebration cakes, perfect pies, and little sweets. From French Chocolate Almond Pie to Pear and Cranberry Cobbler, from Coconut Cake with Fluffy Icing to Triple-Layer German Chocolate Cake, from Pecan Divinity to Gumdrop Cookies, Back to the Table is filled with delicious treats for any occasion.
Art's life's work has involved cooking for families all over the world. These experiences have taught him that families are essentially the same, regardless of international boundaries or cultural differences. We all want the best for each other and want to take care of the ones we love. And what better way is there to care for our loved ones than at the table?
Illustrated throughout with stunning photographs of food and of people sharing their tables and their lives, Back to the Table is a book to use daily and to treasure for a lifetime.
to taste. Spread the mixture evenly over the chicken breasts. Bake until the breasts show no sign of pink when pierced in the center, 15 to 20 minutes. Spoon the potatoes and mushrooms onto dinner plates, and top with the chicken breasts. Serve hot. Smothered Chicken Makes 4 servings Smothered chicken is an icon of Southern cooking because it is simple to cook for a large family. Serve it with rice or mashed potatoes. It is the perfect comfort food. 5 tablespoons vegetable oil One 4-pound
the breadcrumbs and Parmesan in a small bowl and sprinkle on top. Bake until the juices are bubbling and the top is golden brown, about 30 minutes. Let stand for 5 minutes before serving. Stuffed Eggplant and Roasted Tomato Sauce Makes 6 servings A simple stuffed eggplant gets the star treatment when served with roasted tomato sauce. If you wish, add four ounces of finely chopped prosciutto to the stuffing. 6 medium globe eggplants, tops trimmed, cut in half lengthwise 4 tablespoons
sugar, and salt in a medium bowl. Add the butter and shortening and cut in with a pastry blender or 2 knives until the mixture looks like coarse breadcrumbs. Stir in enough buttermilk to make a soft dough. Using floured hands, pat out the dough on a floured work surface into an 8-inch square. Using a sharp knife, cut into �-inch-wide ribbons. Crisscross the dough on the filling in a lattice pattern. Sprinkle the remaining 1 tablespoon of sugar over the dough. Bake until the cobbler crust is
Chocolate Cake, which I have included in this chapter. She made it with cocoa because that was all she could get; good-quality baking chocolate just was not available in the rural deep South in her time. She baked the layers in cast-iron skillets and each layer was very thin, almost like a pancake. She stacked these and iced them with an icing made with evaporated milk. Not fancy, but we loved it. Don’t fret about making an elaborate cake. Some people believe a birthday cake should be decorated
broth, discarding the solids, and cool to room temperature. Cover and refrigerate (The broth can be prepared up to 3 days ahead, covered, and refrigerated, or frozen for up to 3 months.) Chicken Broth Makes about 3 quarts I use chicken broth in a lot of recipes, so I like to have a surplus supply in the freezer ready to put into action. 3½ pounds chicken wings, chopped at the joints 1 medium onion, chopped 1 medium carrot, chopped 1 celery rib, chopped 1 tablespoon vegetable oil 4 sprigs