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Download Bon Appetit, Y'all: Recipes and Stories from Three by Virginia Willis PDF

By Virginia Willis

The daughter and granddaughter of consummate Southern chefs, Virginia Willis is additionally a classically expert French chef. those divergent affects come jointly wonderfully in Bon Appétit, Y'all, a contemporary Southern chef's passionate and totally beautiful homage to her culinary roots.  Espousing a simple-is-best philosophy, Virginia makes use of the best constituents, concentrates on sound French procedure, and we could the meals shine in a mode she calls "refined Southern cuisine." greater than 2 hundred approachable and constantly scrumptious recipes are prepared via bankruptcy into starters and nibbles; salads and slaws; eggs and dairy; meat, bird, and fish major dishes; facets; biscuits and breads; soups and stews; cakes; and sauces and preserves. Collected listed here are stylishly up-to-date Southern and French classics (New SouthernChicken and Dumplings, Boeuf Bourgignonne), rib-sticking, old-timey favorites (Meme's Fried Okra, Angel Biscuits), and completely finished convenience meals (Mama's Apple Pie, Fried Catfish hands with state Rémoulade). approximately a hundred pictures deliver to lifestyles either Virginia's meals and the bounty of her local Georgia. You'll additionally discover a wealth of assistance and methods from a talented and leading edge instructor, and the tales of a Southern woman steeped to her center within the meals, kitchen lore, and unconditional hospitality of her culinary forebears on each side of the Atlantic. Bon Appétit, Y'all is Virginia's approach of claiming, "Welcome to my Southern kitchen. Pull up a chair." upon getting tasted her foodstuff, you'll are looking to remain a superb lengthy whereas.

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Extra resources for Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking

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Garnish each serving with some croutons and a sprinkle of basil or parsley. Garlic Croutons 1½ tablespoons olive oil 1½ tablespoons unsalted butter 2 cups bread cubes (½-inch dice), made from good-quality French baguette or country bread, crusts included 1½ teaspoons minced garlic 1. In a medium, heavy skillet set over medium-high heat, heat the oil and butter until hot. Add the bread cubes and cook, stirring, until light golden, for about 3 minutes. Add garlic, stir, and cook for another 2 minutes until the bread is golden and crisp.

2. Purée the soup in batches in a food processor, blender, or food mill, and return soup to the pot. ) Whisk in the cream and apple brandy. Bring to a simmer, and season with salt, as needed. Do not let the soup come to a boil. (The soup can be made 1 day ahead; cool, cover, and refrigerate. ) 3. For the garnish: In a small bowl, toss together the crumbled Roquefort, small pieces of butter, and crumbled bacon; set aside. 4. To serve, ladle soup into 6 bowls and garnish each serving with one slice each of Red Delicious and Granny Smith apples.

Thin it with extra stock, if necessary. C HA P T E R 3 : W I NT E R ... 57 Cold Weather Potato Chowder with Caraway Cheese This chowder, which is prepared traditionally with bacon, onions, and potatoes that are simmered in a mixture of stock and milk, is enriched with a final addition of grated Havarti cheese studded with caraway seeds. The buttery cheese blends beautifully with all the ingredients, plus it adds an extra hint of creaminess to the soup’s texture. S E RV I NG S : 4 4 slices (4 ounces) bacon, cut into ½-inch pieces ½ cup chopped onion ½ cup diced celery 1 pound red-skin potatoes, scrubbed but not peeled, cut into ½-inch dice S TART TO F I N I S H : 1 tablespoon minced garlic 30 to 35 minutes 2 cups chicken stock MAK E AH EAD: 2 cups whole milk Partially 1 cup (4 ounces) Havarti cheese with caraway seeds, coarsely grated CH OI CE: 1 Pumpernickel or unseeded rye tablespoon unsalted butter at room temperature 1 tablespoon all-purpose flour S OU P- E R S I DE: Kosher salt P R E P TI M E: 10 minutes B R EAD BAS K ET Omit bread and serve with Roast Beef and Watercress with Horseradish Cream on Dark Bread (page 151) Freshly ground black pepper 2 tablespoons chopped fresh chives for garnish 1.

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