Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook

Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook

Martha Hall Foose

Language: English

Pages: 256

ISBN: 0307351408

Format: PDF / Kindle (mobi) / ePub

Gifted chef and storyteller Martha Hall Foose invites you into her kitchen to share recipes that bring alive the landscape, people, and traditions that make Southern cuisine an American favorite.

Born and raised in Mississippi, Foose cooks Southern food with a contemporary flair: Sweet Potato Soup is enhanced with coconut milk and curry powder; Blackberry Limeade gets a lift from a secret ingredient–cardamom; and her much-ballyhooed Sweet Tea Pie combines two great Southern staples–sweet tea and pie, of course–to make one phenomenal signature dessert. The more than 150 original recipes are not only full of flavor, but also rich with local color and characters.

As the executive chef of the Viking Cooking School, teaching thousands of home cooks each year, Foose crafts recipes that are the perfect combination of delicious, creative, and accessible. Filled with humorous and touching tales as well as useful information on ingredients, techniques, storage, shortcuts, variations, and substitutions, Screen Doors and Sweet Tea is a must-have for the American home cook–and a must-read for anyone who craves a return to what cooking is all about: comfort, company, and good eating.

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sides over to cover the filling. Continue rolling, then fold up the bottom part of the husk to seal. As each tamale is completed, place, folded-side down, on a baking sheet in a single, even layer until all of the dough and filling are used. Using butcher’s twine, tie the tamales into bundles of three. It is best to tie the tamales in two places: about 1 inch from the bottom and 1 inch from the top. You may need someone to help hold the bundles while you tie the tamales together. MAKE THE TAMALE

the coals or heat source and heat the grill to medium. Remove the chicken from the refrigerator and allow to come to room temperature while the fire is getting ready, or 30 minutes ahead if using a gas grill. The grill is ready when you can hold your palm over the coals for 2 seconds and the coals have a light coating of ash. Put the chicken skin side down on the hot grill rack. Weight the chicken down with the bricks and grill, covered, for 12 minutes. Remove the bricks, flip the chicken bone

• The rum in a finished batch of daiquiris will keep the mixture from freezing solid, so you can make the recipe a day ahead and store it in the freezer. Milk Punch Please, Whatever You Do • • • The annual Cotton Ball put on by an auxiliary of civic-minded ladies is one of the biggest social events of the year. The themed gala raises money for a worthy cause; a few years back, Egypt was the theme and the members decked out the County Civic Center with pyramids and scarabs. By chance a

tomatoes, with juice ¼ cup minced sweet onion (like Vidalia or Walla Walla) 2 garlic cloves, minced ½ teaspoon red pepper flakes ½ cup maple syrup 2 tablespoons soy sauce 2 tablespoons tomato relish, such as Mrs. Renfro’s (optional) 4 bay leaves 4 pounds country-style pork ribs Salt and freshly ground black pepper In a small saucepan, combine the tomatoes, onion, garlic, and red pepper flakes. Simmer over low heat for about 15 minutes, until reduced by half. Stir in the maple syrup,

let cool on a wire rack. NOTE • Sweet potatoes should be stored in a dark place at around 50°F. for 16 to 24 days. Overnight Dinner Rolls Rise and Shine • • • The simple dough for these rolls is made and then left to rest for the night. The next day it is rolled, dipped in butter, and folded over into little half-moon pillows that rise and bake to a shiny golden brown. Serve these at a large gathering or freeze the whole batch, taking a handful of rolls out and browning them at

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