Modern Hospitality: Simple Recipes With Southern Charm Hardcover – July 5, 2011 (7 page)

Roasted Eggplant Soup with Sun-Dried Tomato Cream

In summertime it seems like everyone struggles with what to do with all of the eggplants their gardens produce. My roasted eggplant soup is a great way to use up this bountiful vegetable and makes an elegant start to any meal.

SOUP

2 large eggplants, halved lengthwise

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

6 small garlic cloves, unpeeled

2 tablespoons unsalted butter

2/3 cup diced yellow onion

2 cups reduced-sodium chicken broth

1 cup heavy cream

½ teaspoon ground white pepper

SUN-DRIED TOMATO CREAM

1 cup heavy cream, cold

2 oil-packed sun-dried tomatoes, drained and finely diced

CROUTONS AND GARNISH

1 cup cubed (½ inch) Rosemary Focaccia (page
81
)

1 tablespoon extra-virgin olive oil

1/8 teaspoon garlic salt

¼ cup crumbled Gorgonzola cheese

Preheat the oven to 400°F. To make the soup: Score the skin of the eggplant with a knife, making several small slits. Coat the eggplant with the oil and kosher salt on both sides and place skin-side up on a baking sheet. Wrap the garlic in foil and place on baking sheet. Bake until the eggplant is softened, about 30 minutes. Remove from the oven and flip the eggplant cut-side up. Carefully remove and discard the seeds from the eggplant. Spoon the pulp into a bowl. Set the garlic aside.

In a medium saucepan, melt the butter over medium-low heat. Add the onion and cook until translucent, 3 to 5 minutes. Squeeze the garlic out of the skin and add to the pan. Scrape the eggplant pulp into the pan and cook over low heat for 15 minutes to blend the flavors.

Add the broth and bring to a boil. Reduce to a simmer and cook for 20 minutes. Strain through a fine-mesh sieve into a medium bowl. Pour the strained mixture back into the pot and stir in the cream and white pepper. Simmer over low heat, stirring occasionally, for 20 minutes.

To make the sun-dried tomato cream: Process the cream and sun-dried tomatoes in a food processor until smooth. Pour into a chilled mixing bowl. Using an electric mixer, beat until soft peaks form.

To make the croutons: Preheat the oven to 400°F. Coat a baking sheet with cooking spray. Spread the focaccia cubes on the baking sheet and bake until lightly toasted, 8 to 10 minutes. Heat the oil in a medium skillet over medium-high heat. Toss the focaccia cubes with the garlic salt in a bowl. Add the cubes to the pan and cook until the bread cubes are lightly browned and fragrant, 2 to 3 minutes.

Ladle the soup into bowls and top with a dollop of sun-dried tomato cream, the focaccia croutons, and Gorgonzola crumbles.

Serves 4

Loaded Cauliflower Soup

This hearty soup was inspired by the idea of baked potato soup. Roasting the cauliflower imparts a rich, earthy flavor that adds depth to the soup. The classic baked potato toppings such as cheese, sour cream, and scallions “load” it with flavor.

8 cups cauliflower florets (from 1 head)

2 tablespoons extra-virgin olive oil

Kosher salt

1 tablespoon unsalted butter

¼ cup diced yellow onion

1 garlic clove, minced

2 cups reduced-sodium chicken broth

1½ cups heavy cream

½ cup half-and-half

2 teaspoons chopped fresh tarragon

1/8 teaspoon ground white pepper

GARNISH

¼ cup shredded sharp Cheddar cheese

¼ cup sour cream

2 tablespoons chopped scallions

Preheat oven to 400°F.

Toss the cauliflower with the oil on a baking sheet. Sprinkle the florets with ½ teaspoon salt. Roast until the cauliflower is fork-tender and lightly browned in spots, about 25 minutes.

Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook for 1 minute, making sure the garlic doesn’t brown.

Add all but ½ cup of the roasted cauliflower florets to the saucepan. Add 1 cup of the broth and ½ cup of the cream. Cook over medium heat for 5 minutes.

Working in batches, transfer the mixture to a blender and blend until smooth. Return the puree to the saucepan. Stir in the half-and-half and the remaining 1 cup cream and 1 cup broth. Simmer over medium heat for 25 minutes to blend the flavors.

Chop of the reserved ½ cup cauliflower and stir into the soup. Simmer for 5 more minutes to heat through. Stir in the tarragon and white pepper. Season with salt to taste.

Ladle the soup into 4 bowls and top each serving with Cheddar, sour cream, and scallions.

Serves 4

Game-Day Chili

Who doesn’t love a homemade bowl of warming, stick-to-your ribs chili? I like to make this recipe on a Saturday or Sunday during football season when the air turns crisp. A big pot of chili makes for a great tailgating menu item. When serving it at home, I like to set out little bowls of toppings so my guests can make their own creations.

CHILI

3 tablespoons canola oil

1 pound beef stew meat, cut into 1-inch cubes

4 tablespoons all-purpose flour

2 cups reduced-sodium beef stock

2 tablespoons extra-virgin olive oil

½ green bell pepper, diced

½ small onion, diced

1 tablespoon chili powder

1½ teaspoons ground cumin

5 garlic cloves, minced

1 pound ground beef

1 can (15 ounces) kidney beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (14.5 ounces) diced tomatoes

3 chipotle peppers in adobe sauce, thinly sliced

TOPPINGS

1 cup shredded Cheddar cheese

1 bunch scallions, thinly sliced

1 container (16 ounces) sour cream

1 cup coarsely chopped fresh cilantro (optional)

To make the chili: Heat the canola oil in a large soup pot over medium-low heat. Dredge the meat in 2 tablespoons of the flour. Add to the pot and brown on all sides, about 5 minutes. Add the stock and simmer until the beef is almost tender but not falling apart, about 30 minutes.

Meanwhile, heat the olive oil in a large skillet over medium-low heat. Add the bell pepper and onion and cook until softened, about 4 minutes. Add the chili powder, cumin, and garlic and cook 1 minute longer. Add the ground beef to the pan and cook, breaking up the meat with a wooden spoon, until cooked through, about 7 minutes. Spoon the fat from the pan and discard.

When the stew meat has cooked for 30 minutes, add the ground beef and vegetables. Add both beans, the diced tomatoes, and the chipotle peppers. Gently simmer on low heat for 45 minutes to meld the flavors. Stir occasionally to make sure the chili doesn’t stick to the bottom of the pot.

Meanwhile, to prepare the toppings: Place all of the toppings in individual bowls to pass at the table.

Ladle the chili into bowls or mugs and serve with the toppings.

Serves 6

Blackened Catfish Salad with Cornbread Croutons

Because catfish are plentiful in the coastal waters of Mississippi, I like to use them as often as possible in my fish dishes. Catfish is not only an economical choice, it’s also a versatile one—its mild flavor lends it to a variety of uses. Its flaky texture also makes it the perfect choice for fish tacos and salads such as this one.

ROASTED CORN

1 ear corn, unhusked

1 tablespoon unsalted butter, at room temperature

1/8 teaspoon salt

1/8 teaspoon ground black pepper

CROUTONS

1 cup cubed (½ inch) Jalapeño Cornbread (page
83
)

1/8 teaspoon onion powder

1/8 teaspoon dried chives

Pinch of salt

3/4 teaspoon extra-virgin olive oil

FISH

4 catfish fillets (about 5 ounces each)

1 teaspoon fresh lemon juice

1½ teaspoons Blackened Seasoning Rub (page
158
)

1 tablespoon extra-virgin olive oil

SALAD

6 cups mixed greens

Dressing from Dillicious Potato Salad (page
70
)

½ cup halved grape tomatoes

¼ cup shredded sharp Cheddar cheese

Preheat the oven to 400°F.

To prepare the corn: Peel the husk back, remove the silk, rub the cob with 1 tablespoon butter, and sprinkle with the salt and pepper. Replace the husk and place on a baking sheet. Bake until lightly browned, about 20 minutes. When cool enough to handle, cut the kernels off the cob into a small bowl.

To make the croutons: Coat a baking sheet with cooking spray. In a small bowl, toss the cornbread cubes, onion powder, chives, and salt. Spread on the baking sheet and bake until lightly toasted, about 12 minutes.

Heat a medium skillet over medium-high heat. Add the oil. Add the cornbread cubes and cook for 2 to 3 minutes, tossing occasionally in pan. Remove and let cool slightly.

To prepare the fish: Place the fillets on a plate and sprinkle with the lemon juice. Sprinkle the blackened seasoning over one side of the fillets.

Heat a grill pan over medium heat and brush with the oil. Place the fillets seasoned-side down on the pan. Cook until the fish flakes easily with a fork, 5 to 6 minutes per side. Transfer to a plate.

To assemble the salads: Place the greens in a bowl and toss with just enough dressing to barely coat the leaves. Divide the dressed mixed greens among 4 plates. Top each with some roasted corn, grape tomatoes, and cheese. Lay the catfish fillets on top of the salads. Top with the croutons. Serve with extra dressing on the side.

Serves 4

Lemon-Pepper Chicken Salad

This fresh and easy approach to chicken salad is so versatile—you can dress it up or down. Serve it on sandwich bread for an outdoor lunch or picnic; use Boston Bibb lettuce to create wraps for a ladies’ lunch or spa day; or for a special occasion, try serving it in savory profiteroles.

3/4 pound boneless, skinless chicken breasts

2½ teaspoons plus 1 tablespoon fresh lemon juice

2 teaspoons lemon-pepper seasoning

1 teaspoon kosher salt

1 tablespoon water

6 tablespoons mayonnaise

1 hard-boiled egg, chopped

¼ cup diced Granny Smith apple

1½ tablespoons dried cranberries

1½ tablespoons chopped pecans, toasted

Preheat the oven to 350°F.

Place the chicken breast in a glass baking dish. Sprinkle 2½ teaspoons of the lemon juice over the chicken. Sprinkle with the lemon-pepper seasoning and salt. Add 1 tablespoon water to the bottom of the dish. Cover with foil and bake until the chicken is cooked through but still juicy (and a thermometer inserted in the thickest part registers 155°F), 45 to 50 minutes. Let cool.

When the chicken is cool enough to handle, shred it with 2 forks and place in a medium bowl. Stir in the mayonnaise and remaining 1 tablespoon lemon juice. Add the egg, apple, cranberries, and pecans. Stir until combined.

Serves 6

Southern Cobb Salad

This colorful salad makes for a satisfying weekday lunch or dinner and can also be served as a side salad at a barbecue or picnic. While the presence of bacon, egg, cheese, and corn make it similar to a traditional Cobb salad, the addition of field peas and fresh buttermilk dressing give it a Southern twist.

1 1/3 cups corn kernels, fresh or thawed frozen

1 1/3 cups field peas or frozen black-eyed peas

3 cups chopped romaine lettuce

1 cup halved grape tomatoes

½ cup shredded Cheddar cheese (2 ounces)

½ cup chopped cooked bacon

2 hard-boiled eggs, chopped

Buttermilk Herb Dressing (page
160
)

Preheat the oven to 400°F. Lightly coat a baking sheet with cooking spray. Spread the corn on the baking sheet and roast until the corn is lightly browned, about 10 minutes, flipping halfway through the cooking time. Set aside to cool.

Bring a small pot of water to a boil over high heat. Add the field peas (or black-eyed peas), reduce to a simmer, cover and cook for 10 minutes. Drain the peas and let cool.

On a large serving platter, arrange each ingredient in a neat pile and allow guests to assemble their own salads. Serve with the dressing on the side.

Serves 4