Design*Sponge » Blog Archive » in the kitchen with: hugh acheson’s southern supper. After reader’s response to last week’s traditional Southern recipe with Top Chef favorite Kevin Gillespie, Grace and I could not resist offering a complete Southern meal to you. This week’s menu comes from Athens, Georgia-based chef Hugh Acheson. We were very lucky that photographer Rinne Allen reached out to us to offer to photograph the entire festivity so not only do you have three recipes (for fried chicken, cornbread, and Chess pies), but you have lovely photography to make you feel as though you were actually there.
Hugh transmits such familiarity and enthusiasm for his style of food and the pure enjoyment of eating, I so look forward to his book coming out next year -Kristina About Hugh: Hugh Acheson is the chef/partner of Five & Ten, the National, Gosford Wine and Empire State South (opening August 2010). CLICK HERE for all three recipes, more beautiful photos and more about Hugh after the jump! But that is to everyone outside of Athens. Serves Four Cornbread Serves 10-12. Goat Cheese Soufflés. I was teaching recently in Texas at Central Market, and I’d have to say after spending a week there, it’s the best supermarket in the world.
I was using the marvelous citrus fruits they foraged from around the United States, including fresh yuzu, limequats, jumbo pomelos, bergamots, Seville oranges, citrons (which I’ve been trying to find in Paris—anyone know where I can find one?) , and Meyer lemons. (One of those lemons made it home with me, by accident. If it wasn’t so enormous, I would have tucked a citron in my carry-on…on purpose.) Not only was there a bountiful display of citrus in their stores, but they had a great selection of cheeses, including locally made goat cheese from Paula Lambert, as well as plenty of others from France and elsewhere. When I was coming up with desserts that used citrus in them for the classes, I thought it’d be nice to combine tangy goat cheese with the sweet, fragrant zest of fresh lemons. Soufflés are a lot easier to make than you think.
Rhubarb Cake, gluten free recipe @Not Quite Nigella. One evening, Mr NQN and I were watching a television show where a character had asked his spouse to describe him in five words. I turned to Mr NQN and told him the five words that I would use to describe him. Step 1 - Sweet Step 2 - Handsome Step 3 - Messy Step 4 - Clever Step 5 - Naughty Despite my better instincts, I asked him to give me five words to describe me. Step 1 - Caring Step 2 - Loyal Step 3 - Determined Step 4 - Stubborn Step 5 - Stubborn Notice how the same word appears on the list twice, just for emphasis? Then a few months later, I was flicking through my Moomins cookbook. Mr NQN snorted "Sounds like someone I know" with that annoying knowing look at me.
I could have killed him all over again except that it would probably have proved his case. In any case, whilst I doth protest at having similar characteristics to little My I'd have to say that Little My makes awesome cakes and pies. So tell me Dear Reader, what five words would you use to describe you? Serves 6-8 people.
Pasta. Breakfast. Veal, Mustard & Pickle Toasties, Donna Hay Seasons @Not Quite Nigella. I was in the passenger seat of a car when I saw the girl walk past us at the intersection. I let out a gasp. Is she topless? I asked my father who was doing the fatherly thing and picking me up from the airport. He is partially deaf so all I got back in response was Whaaat? while flapping a hand at me to stop talking. He was too busy trying to negotiate the roundabout whilst I was distracted by errant and unexpected cleavage. The girl was wearing a bustier top and she was much bustier than the bustier top itself so it meant that she was inevitably spilling out of it. A) falling out of her top was probably the look she was going for b) I would sound like those exasperating people that used to tell me that very thing when I was younger Had I in fact turned into someone's mother or more correctly, someone's grandmother?
It's true, my tastes had certainly changed over the years. I found this recipe in my Donna Hay "Seasons" cookbook. (click to enlarge) Adapted from Donna Hay "Seasons" Spiced Tomato Gratin Recipe. We have family visiting from out of town this week. Meaning, I've been a bit tied up, with not as much time to write.
But, on the flip side, I have been cooking quite a bit. And in a change of routine, we've been eating dinners outside thanks to a new table purchase. I'm stubbornly determined to enjoy many al fresco meals sitting at it, even if it means wearing three layers of sweaters. So, for our first under-the-fog meal at our new table, I made this twist on a favorite Suzanne Goin Potato-Tomato Gratin recipe. One of the things I like about Suzanne's gratin is the way she strikes bright, flavorful, deep and rustic notes in a preparation that isn't overly decadent. Either way, this is the sort of thing that is perfect just out of the oven. . - More Tomato Recipes - - More Potato Recipes - - More Vegetarian Recipes - I don't bother to peel the potatoes, but you can if you like.
Preheat the oven to 350F / 180C with a rack in the top third. Combine the spices in a small bowl and set aside.
Jacket potatoes, the French way — Pommes de terre en robe des champs. Pommes de terre en robe des champs with yogurt sauce One of the things that I clearly inherited from my father is his love and attachment à la terre, the soil. And Nature. It does not come as an accident. He was raised on a farm, and his summers were filled with afternoons spent to work in the fields during hay season.
With them came potatoes which were frequently the main piece of dinner eaten at my grandparents’. Like des pommes de terre en robe des champs–which literally translates as “potatoes wearing a dress from the fields“–a rustic dish made of potatoes simply boiled with their skin that his family ate with fromage blanc seasoned with chives, shallot, salt and pepper. I think that he must have eaten too much of this type of food because today, he does not care so much for it. On the other hand, I do. You might find interesting to hear that the French have never been known for eating potatoes with the skin. Making the sauce is easy. In all cases, it’s humble food at its best. Steps:
Info. Dessert. Soup.