Time to Cook, A Dishes from My Southern Sideboard: Dishes from My Southern Sideboard

Overview

Food is our direct link to our past and the sustenance for our future. Recipes, dishes, silver and linens are passed down from generation to generation. James Farmer—a young voice for the New South—honors Southern food heritage with stories and recipes from his own growing-up as well as contemporizing the recipes for modern home cooks.

Southern food goes way beyond biscuits, cornbread and fried chicken. Farmer revamps the menu with twists on traditional southern dishes (ergo, ...

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Overview

Food is our direct link to our past and the sustenance for our future. Recipes, dishes, silver and linens are passed down from generation to generation. James Farmer—a young voice for the New South—honors Southern food heritage with stories and recipes from his own growing-up as well as contemporizing the recipes for modern home cooks.

Southern food goes way beyond biscuits, cornbread and fried chicken. Farmer revamps the menu with twists on traditional southern dishes (ergo, Peach and Pecan Chicken Salad, Collard Cole Slaw, Plum & Persimmon Pork Tenderloin). Stitched together with a combination of tradition and nostalgia, Farmer’s dishes are updated for today’s lifestyle without sacrificing the scrumptious delight that is the hallmark of Southern foods. What is fresh and best,
gleaned from the land and garden, and steeped in heritage.

James T. Farmer III is president of James Farmer Designs, which specializes in residential landscape, interior and floral design. A graduate of Auburn University, James is the author of A Time to Plant, Porch Living, Sip & Savor: Drinks for Party and Porch, and Wreaths for All Seasons. He has appeared on the Today Show and regional television.
His work has been featured in Southern Living and Traditional Home, among other magazines, and he is an editor-at-large for Southern Living. He lives in Kathleen, Georgia, just outside of Macon

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Product Details

  • ISBN-13: 9781423631149
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 4/1/2013
  • Pages: 184
  • Sales rank: 366,673
  • Product dimensions: 10.90 (w) x 8.80 (h) x 1.10 (d)

Meet the Author

James T. Farmer III is the author of A Time to Plant. His company, James Farmer Designs, specializes in landscape and interior design. James is a proponent of garden living and entertaining, or weaving the bounties of the garden into your daily life. Find him at www.James.Farmer.com. He lives in Kathleen, Georgia.

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Read an Excerpt

Iceberg Wedge SaladIceberg Wedge SaladIceberg Wedge Salad

Serves 4

Nothing is simpler than a wedge of iceberg lettuce drizzled with blue cheese dressing. You can add some bacon and tomatoes or eat it sans toppings. Whatever your pleasure, this simple salad is superb with a great steak.

Blue Cheese Dressing

Makes about 3 1/2 cups

1 cup heavy whipping cream

1 cup buttermilk

3/4 cup sour cream

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 block (about 8 ounces) good-quality blue cheese (e.g., a Roquefort), cut into chunks, reserving about 1 tablespoon for crumbles

1/2 cup skim milk, divided

Salt

Freshly ground black pepper

Salad

1 head iceberg lettuce, cold, core removed

Blue Cheese Dressing

1 tablespoon crumbled blue cheese

Chopped tomatoes for garnish, optional

Crumbled bacon for garnish, optional

Slice lettuce into 4 wedges. Drizzle each wedge with dressing, and sprinkle with blue cheese crumbles. Garnish with tomatoes and bacon if desired.

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Table of Contents

Introduction 9

Menus et al 12

A Symphony of Salads and Appetizers 19

Vegeta bles, Soups and Such 49

Meat and Seafood 77

Breads and Quick Breads 107

Cakes, Desserts and Sweets 127

Pickles, Preserves and Conserves 181

Index 189

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