Tag Archives: Kitchen

Southern Kitchen – Modernist Cuisine at Home

MCAH with kitchen manual in slipcase

[Photo Credit:Chris Hoover/ Modernist Cuisine, LLC]

After a long vacation for the Hungry Southerner I felt the time was right to dip a toe back into writing and challenge myself to cook my way through an entire cookbook.  The Little Southerner often reminds me of the growing collection of cookbooks that continue to flow into our house and I figured it was time to put them to good use.  I often spend my evenings at home reading through several of my favorites Thomas Keller’s  The French Laundry & Ad Hoc, Heston Blumenthal’s Fat Duck, Grant Achatz’s Alinea and My New Orleans by John Besh. The collection I’ve had the greatest fascination with has been the epic 5 book tome The Modernest Cuisine by Nathan Myhrvold.  Unfortunately The Modernist Cuisine collection, on a good day, weighs in at a whopping $450.00 so it has been financially out of reach. Until now….

Chicken wing variations

[Photo Credit:Chris Hoover/ Modernist Cuisine, LLC]

Realizing the general population had a desire to get into the Modernist Cuisine material without the need for combi ovens and centrifuges, Myhrvold and his team recently introduced The Modernist Cuisine at Home. It’s an epic book containing over 456 pages of technique, commentary and recipes utilizing modern approaches to common dishes.  It takes a sort of  procedural scientific approach to breaking down recipes and the techniques used to produce dishes in a whole new way.  It makes home cooks, like myself, reconsider all those gadgets  laying around and calls them all into action.  It also helps to change your whole perspective on how to approach the household kitchen.

Gelato Variations

[Photo Credit:Chris Hoover/ Modernist Cuisine, LLC]

Modernist Cuisine at Home is the perfect companion book to Alinea, Fat Duck and Eleven Madison Park.  It elegantly breaks down most, if not all, of the concepts used in those other books giving the reader a much clearer picture of the individual techniques required to work through procedures such as gellation, emulsions and sous vide cooking.  It also presents the material in a beautiful way; this book has the largest pages, beautiful images and layout of any book I own.  It is truly a great book to behold. Which brings me to the price.

Modernist Cuisine at Home is not a cheap book.  It is easily a $100.00 investment, which means for the price, you could own all 3 of  Fat Duck, Alinea and Eleven Madison Park. It’s not cheap by any stretch of the imagination but you get a lot for  your money.  The authors graciously include a separate manual just of the recipes and techniques, which is really great considering no one wants to spill spaghetti sauce on their $100.00 investment.  It’s also the heaviest cookbook I own, weighing in at 11 pounds if you include the secondary recipe book and special boxing sleeve. At about $9.00 a pound or about $4.30 a chapter (23 chapters in total) you get what you pay for.  It’s truly my favorite cookbook this year, and I can’t recommend it more to anyone who is looking to challenge themselves to expand the way they approach food.

Countertop tools opener

[Photo Credit:Chris Hoover/ Modernist Cuisine, LLC]

All this said I figured it was time to kick start the Hungry Southerner with a new challenge going into 2013.  I’ve never cooked my way through an entire cookbook and I feel The Modernist Cuisine at Home is the book I’d like to attempt.  I won’t be cooking through the book sequentially, and each chapter often has several derivatives on the same concept so I probably won’t recreate 20 different versions of their BBQ sauces but I do plan to tackle each and every chapter’s concepts and initial recipes.  I’ve decided this isn’t a race to see how quick I can survive the entire book but rather an experience in mastering the material presented.  I’ll also be looking to see how these newer ideas can enhance the Southern cooking concepts that have been used for generations. Buckle up it’s going to be a fun ride.  Stay Hungry Y’all!

– The Hungry Southerner

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Filed under Cooking, Cooking Tutorial, Southern Kitchen, Uncategorized

Local, Fresh, Sustainable – South City Kitchen

This month we were lucky enough to sit down and talk with Executive Chef Chip Ulbrich of South City Kitchen.  We discussed everything from the challenges of running “Twin” restaurants in the Atlanta metro area, to local sourcing of ingredients, his suppliers, his Yankee past and his own personal Thanksgiving traditions. Chef Ulbrich also talked about why he thinks Southern food has become so popular and how place like South City Kitchen has survived in Atlanta to become local culinary institution.  So enjoy part two of our culinary discovery with Chef Chip Ulbrich.  Stay Hungry Y’all.

-The Hungry Southerner

Note: Also available on YouTube

If you’re going to be in Atlanta area for Thanksgiving and you’re looking for a great place to dine.  Both the Midtown and Vinings locations of South City Kitchen will be open serving special Thanksgiving day menus starting at 11:00 am for $39.95 for adults and $19.95 for kids 12 and under. Be sure to call ahead and make sure you have a reservation. Be sure to check there website for all the details, menu options and reservations.  It’s going to be a wonderful menu full of Southern ingredients and great value.  We’re not even paid to say this…we just love these guys, so go out support your local Eateries and Chefs and tell them Thank You this Thanksgiving.

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Filed under Southern Food, Southern Video

Southern Cooking – Collard Greens

We had a really great opportunity this month to sit down with Executive Chef Chip Ulbrich of South City Kitchen. If your not familiar with South City Kitchen, it’s a great Southern style restaurant with two locations in and around the Atlanta,GA area known for dishes like their Fried Chicken and Fried Green Tomatoes.  Chef Chip spent some time showing us how to cook Collard Greens in less than 30 minutes that are flavorful, full of texture and easy to prepare. He gave us every instruction we needed to make this fool proof.  So if you’re looking for a modern way of cooking Southern Style Collard Greens Chef Chip’s recipe will point you in in the right culinary direction.  Stay Hungry Ya’ll !

-The Hungry Southerner

This is the first of a 2 part series with Chef Chip Ulbrich.  Check back soon for our interview with him in this month’s Local, Fresh, Sustainable Series where we talk about what South City Kitchen is doing with local farmers and ingredients and what they have coming for Thanksgiving.

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Sneak Peak of Chef Chip’s Collard Demo

We sat down with Chef Chip Ulbrich of South City Kitchen in Atlanta,GA and he showed us a great way to cook up some great Southern Collard Greens.  Want a quick sneak peak at next weeks first of 2 videos two come from our visit?  Check out these Collard Greens and then come back on Monday. We will have the full video where Chef Chip will walk us through step by step instructions for an easy way to preparing a great and delicous pot of Southern Collard Greens that will have your mouth watering just like they make at South City Kitchen.  Stay Hungry Y’all! See you on Monday!

– The Hungry Southerner

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Local, Fresh, Sustainable – Behind The Kitchen : Local 3

We continue to follow the progress of Chef Chris Hall and the opening of the restaurant Local Three in Atlanta, GA. Chris gave us an update and a behind the scenes tour of the extraordinary kitchen and all its gadgetry. He also talked about their expansion and education program they have planned to utilize all the extra kitchen space. He even gave us a sneak peak at a few menu items he has planned that will bring a smile to your face. Sit back and relax and marvel at all the workings as Chef Chris Hall gives us a behind burner tour of his world class kitchen. Stay Hungry Y’all!

-The Hungry Southerner

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Hungry Southerner Podcast: Episode 2 – IceMilk Aprons

apron

On our second podcast we’re talking to Ashley Schoenith of IceMilk Aprons. She’s a Southern girl with a eye for design, style and a desire to bring tradition and heritage to your kitchen through her heirloom Aprons.  She shared with us a little bit about her business, her family recipes, her Southern spirit and what makes IceMilk Aprons so special.  If you’re going to cook for generations IceMilk Aprons may be the thing you’ve been looking for to complete your kitchen wish list.  We’re now available for Free on iTunes,  just Search for “The Hungry Southerner” and subscribe to our podcast and you’ll receive each new episode automatically.  Stay Hungry Y’all!

-The Hungry Southerner

apron

Download – The Hungry Southerner Podcast – Episode 002

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