Get At My Grandmother's Knee: Recipes & Memories Handed Down by PDF

By Faye Porter

ISBN-10: 1401600360

ISBN-13: 9781401600365

Granny, Nana, Mamaw, or Gigi.

It doesn t subject what you name her. If her roots are within the South, your grandmother s recipe field most likely features a dish or you ve longed to recreate.

How approximately her mythical fowl and dumplings or the loaves of zucchini bread she continually baked from her backyard s summertime bounty? Does your mouth water if you happen to imagine again on her Sunday pot roasts or the hash brown casserole she continually made on Thanksgiving morning? You be mindful the strawberry pudding cake she whipped up for particular birthday dinners? The nutrients you loved at your grandmother s desk may actually were your first publicity to the suggestion of Southern hospitality and the concept that we actually can exhibit our love via food.

Faye Porter's "At My Grandmother's Knee" celebrates grandma s cooking and the tales from the grandchildren whose personal stories are bound to spark some of your individual. all through this assortment, you ll sit down on the tables of dozens of Southern grandmas and pattern recipes that experience made them well-known with their relations for many years. Don t be stunned if you happen to see some of your individual kin favorites alongside the way."

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Additional info for At My Grandmother's Knee: Recipes & Memories Handed Down by Women of the South

Sample text

Cover the cooker and 15 minutes solves. cook for 3 to 4 hours on high, or 6 to 8 hours on low. SOFTEN the tapioca in ½ cup of the water for about 5 minutes. Stir into the wine and heat until REMOVE the cinnamon sticks and discard. Stir in the mixture thickens slightly, stirring often. Com- the lemon juice and zest and the thyme and cook bine the wine mixture, apricots, prunes, cinna- for at least 5 more minutes before serving. SLOW COOK 3 to 4 hours on high, or 6 to 8 hours on low, in a 5- to 6-quart slow cooker AT THE END 5 minutes 45 Parmigiano Pumpkin Soup with Frizzled Prosciutto If your notion of pumpkin is “sweet,” and if you think it should be seasoned only with nutmeg, clove, cinnamon, and sugar, then get ready to change your mind.

Cup flour 1 celery rib, cut into ½-inch-thick slices 1 1 turnip, peeled and cut into ¾-inch dice 2 parsnips, peeled and cut into ½-inch-thick slices 1 pound red-skin or golden potatoes, peeled and cut into ½-inch dice teaspoon kosher salt ¼ teaspoon coarsely ground black pepper 1 teaspoon dried thyme, divided 2 pounds boneless lamb cubes for stew 3 tablespoons vegetable oil, divided 2 medium onions, cut into 1-inch chunks 2 carrots, peeled and cut into ½-inch-thick slices 6 SERVINGS 1½ cups beef broth 1 tablespoon Worcestershire sauce or steak sauce, such as A-1 PRECOOK MIX the flour, salt, pepper, and ½ teaspoon ADD the reserved seasoned flour and remaining thyme in a medium-large mixing bowl.

Tamed and mass-produced, the flame of jalapeños has been tempered to titillate rather than burn. Normally I refrain from adding chiles to slow cooker recipes until the very end, to keep their heat from taking over, but in this recipe I add them at the start. This is partly to allow the reengineered, tamer jalapeños time to gain some punch, but it is also to ensure that the flavor of chile radiates through the soup. Every bite should provide a tingle; every bowl should leave your lips with a characteristic jalapeño glow.

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At My Grandmother's Knee: Recipes & Memories Handed Down by Women of the South by Faye Porter


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