To kick off my challenge of cooking through the Modernist Cuisine at Home and also trying my hand at producing a cooking video I’ve decided to keep it simple. The writers of Modernist Cuisine at Home developed some really great uses for the pressure cooker. They realized that it was a kitchen device far too underutilized with home cooks, and chose to dedicate a lot of space in the book discussing different uses and techniques for the pressure cooker. Besides saving cooks time when braising tough cuts of meat, the pressure cooker can be used to speed up browning vegetables and developing intense flavors in stocks and purees. In this case the chef authors are using the advantages of the pressure cooker to quickly produce an intensely flavored confit of garlic in a relative short period of time. The garlic produced in this video is very rich in flavor and spreadably soft in texture, almost like a butter. The olive oil has wonderful garlic flavor and aromas, and can be reused on such things as salads, finishing dishes or to cook things with in hot pans. Take a look at our video and let us know what you think, as our foray into the writings of the Modernist Cuisine at Home begins. Stay Hungry Y’all!
You can find some of the best young entrepreneurs in the South and this story is about two such locals. High Road Craft Ice Cream & Sorbetis the brain child of Chef Keith Schroeder and Hunter Thornton, two of the niceset and hard working guys you’ll ever meet. They have combined their passion for making the best local, organic, and just down right delicious ice cream with their desire to build a business that allows them to grow along side other local Southern businesses. The boys of High Road are developing symbiotic relationships with restaurants, farmers and local producers that makes you proud for them and will bring a smile to your face when you find their artisanal ice cream on your plate. This is our glimpse of High Road’s brand of Southern culinary magic. Stay Hungry Y’all!
My first memory of Egg Nog is not related to any experience of my own. I saw Cousin Eddie drink an Egg Nog filled moose glass on Christmas Vacation and that was that. I remember it looked like thick milk sprinkled with something brown and not very appetizing. I also know that there was more than likely some adult beverage mixed in with the Nog. My own family never has had Egg Nog around the holidays for some strange reason, nor have I ever been to a party that served the creamy drink, so I haven’t had the chance to try it. I guess I also never felt the desire to go out to purchase a carton of Egg Nog because the main ingredients are things that make my tummy sing a very angry version of Jingle Bells – cream, eggs, and milk – and I like to avoid angry Christmas songs.
We are wrapping up our series with the guys from Local Three. We’ve been following (video 1, video 2) these guys through the process of opening their local Atlanta restaurant, and the day is finally upon us. Chef Chris Hall gave us a final sneak peak of the menu, before the official December opening of Local Three. This time Chris let us show you what’s behind the food at Local Three and how it’s cooked using fresh ingredients while keeping it simple and delicious. This video will have your mouth watering when you see all that pork jowl, squash and kale. Stay tuned because we’ll have 2 more videos coming to close out our Local Three series you won’t want to miss. Stay Hungry Y’all !
Thanks to the fine folks at Fire and Flavor for donating a copy of Gena Knox’s latest Cookbook “Southern My Way: Simple Recipes, Fresh Flavors“. We had a really great response and lots of you entered on Twitter, left comments here on the website and joined us on Facebook. I know Gena enjoyed getting all the “Thank You” messages on Twitter and I encourage everyone to continue to reach out to the folks we’ve been writing about and talking to on Facebook,Twitter and email we know they really enjoy hearing from you. So to select the winner we placed all the names of those who entered into a mixing bowl and drew one out, if you entered more than one way put your name in multiple times. Now for what you guys have been waiting for the the winner of the “Southern My Way cookbook and Hungry Southerner T-Shirt is: Jozette Kauffman. Congratulations! Thanks to everyone who participated, keep your eyes open real soon for our next fun give away!
The Hungry Southerner 