Root to Leaf: A Southern Chef Cooks Through the Seasons
Format: PDF / Kindle (mobi) / ePub
Finalist for the 2016 IACP Awards: Julia Child First Book
Eat More Vegetables.
Chef of the award-winning Atlanta restaurant Miller Union, Steven Satterfield—dubbed the “Vegetable Shaman” by theNew York Times’ Sam Sifton—has enchanted diners with his vegetable dishes, capturing the essence of fresh produce through a simple, elegant cooking style. Like his contemporaries April Bloomfield and Fergus Henderson, who use the whole animal from nose to tail in their dishes, Satterfield believes in making the most out of the edible parts of the plant, from root to leaf. Satterfield embodies an authentic approach to farmstead-inspired cooking, incorporating seasonal fresh produce into everyday cuisine. His trademark is simple food and in his creative hands he continually updates the region’s legendary dishes—easy yet sublime fare that can be made in the home kitchen.
Root to Leaf is not a vegetarian cookbook, it’s a cookbook that celebrates the world of fresh produce. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield's collection mouthwatering recipes make the most of available produce from local markets, foraging, and the home garden. A must-have for the home cook, this beautifully designed cookbook, with its stunning color photographs, elevates the bounty of the fruit and vegetable kingdom as never before.
soups, and even the silk can be simmered for a fragrant tea. There are two main categories of corn: sweet corn and drying corn. SWEET CORN: is grown for eating freshly picked at its “milk” stage and is divided into three types: “Standard” corn is “old-fashioned,” like the kind your grandfather used to grow, and includes heirloom varieties that are not hybridized or genetically modified. The downside of these is that they lose their sweetness very quickly as the natural sugars convert to starch
judiciously, it harmonizes perfectly with the warm cucumber. These cukes are excellent with seafood and with fried squash blossoms, or spooned over creamy white beans or simmered field peas. 4 servings 2 tablespoons extra virgin olive oil ½ small Vidalia onion, cut into crescents Kosher salt Freshly ground black pepper 4 pickling cucumbers, peeled, halved lengthwise, and cut crosswise into ⅓-inch half-moons Juice of ½ lemon 1 tablespoon unsalted butter 1 teaspoon finely snipped fresh
better at room temperature, so you can make it in advance with ease. Be sure to pull it from the oven when the egg mixture is just set, so that the luscious cooked plum texture can meld perfectly with the batter. Think of it as a thick fruit pancake cooked effortlessly in the oven while you do other things. 6 servings 1 tablespoon unsalted butter 6 to 8 medium plums ²⁄³ cup granulated sugar 4 eggs ½ cup unbleached all-purpose flour ¼ teaspoon fine sea salt 1½ cups whole milk 1
it frees up the stove-top burners. A little undercooked or overcooked, this side dish will still taste great. The sweet and sour, brightly colored cabbage goes exceptionally well with a mild sausage, such as bratwurst, and a healthy dollop of whole-grain mustard. 6 servings ½ cup packed light brown sugar 2 tablespoons kosher salt 1 cup apple cider vinegar 1 cup fresh-pressed apple cider ½ red onion, cut into crescents 1 head red cabbage, quartered, cored, and cut lengthwise into
buttermilk, and cream and whisk to combine. In a small bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet ingredients and stir just until incorporated. Stir in the brandy and the remaining melted butter and transfer to the baking dish. Bake until set in the center but still very moist, about 1½ hours. Serve warm or room temperature, with Brandied Crème Anglaise. BRANDIED CRÈME ANGLAISE 2½ cups 2 cups whole milk 1