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Tag: Recipes: Entrees

Baingan Bharta

Late summer is the perfect time to make this Northern Indian stew, when eggplants and peppers are plentiful and tomatoes are still available, if not slicer-perfect. You can use any kind of eggplant. The key is to roast it first to bring out a smoky flavor. Serve with basmati rice.

Butternut Squash and Pear Soup

Autumn is the time for both winter squash and pears, and the two pair nicely in a soothing soup with just a touch of sweetness. You can substitute acorn or the local "African" squash (available in farmers markets) for the butternut squash.

Chicken Stock

From "Seasoned in the South" by Bill Smith. This is a slightly different way to produce a good chicken stock. Whole chickens are poached in a method that the Chinese call velvetizing.

Collard and Pinto Bean Chili

Looks Indian, tastes Tex-Mex: This winter stew gets its flavor from tomatoes, garlic, cumin and chiles, but the hearty texture comes from chopped collards. I prefer to use organic, salt-free canned beans and tomatoes, which I season to my own taste.

Chicken Pot Pie

From "Seasoned in the South" by Bill Smith. People love this when cold weather comes. I serve the pies in one-and-one-quarter-cup ramekins that look like little baked bean pots. I suppose that you could make one large pie, but I have never tried.

Herbed Grits Cakes With Garlicky Greens

It’s spring-cleaning time, and that goes for the cupboard and the garden, too. This week, I’m winding down my winter stockpile of grits from Riverview Farms and harvesting the winter greens from my little garden.

Chicken and Sweet Potato Stew

From "The New Southern Garden Cookbook" by Sheri Castle. The somewhat unusual combination of chicken, sweet potatoes, peanuts, tomatoes, coconut, chutney, and curry has deep roots in the South, particularly in the Lowcountry, where there was ready access to imported spices and where expert cooks from many cultures stirred their own familiar ingredients into the pots.

Pork Chops with Rhubarb Pan Dressing

From "The New Southern Garden Cookbook" by Sheri Castle. This is an old farm family recipe that has nearly faded into obscurity. That's a shame. The spiced tangy flavor of the rosy rhubarb tastes so good with pork, and the homey, filling meal is ready to serve in under an hour.

Chickpea and Soba Soup

Romaine lettuce is the surprise green in this main-course soup. The rich broth gets its substance from the chickpeas and buckwheat noodles, while the lettuce adds an occasional crunch.

Quail with Cornbread Stuffing

From "Around the Southern Table" by Sarah Belk. Three Southern classics are in this recipe: bacon, pecans, and cornbread. They complement the gentle flavor of the quail, which is a good dinner-party choice since it can be stuffed a day in advance.

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