Looking for a fresh new way to get your greens? Try this Collard Greens Salad

This fresh approach to Collard Greens is the perfect addition to your Holiday menus.

collard_green_salad

Collard Greens Salad with Champagne Vinaigrette

Brighten up your winter and your greens with a splash of Champagne vinegar and a drizzle of decadent pecan oil.

Serves: 4

Ingredients:

1 bunch collard greens, washed, about 8 cups

1/2 cup pecan oil

1 teaspoon sea salt

1/4 cup apple Champagne vinegar

1 small onion, sliced

3 cloves raw garlic, minced

1 teaspoon red pepper flakes

½ teaspoon black pepper

Garnish

1 red bell pepper, cut into thin strips

1 small onion, cut in half and thinly sliced

 

Directions:

De-stem the collard green leaves, roll into a tight cylinder, and slice the rolled collard greens into long strips.

Place strips in a large bowl. Pour pecan oil on collard strips and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated, about 5-7 minutes.

Whisk together apple cider vinegar, onions, garlic, red pepper flakes and ground pepper.

Pour apple cider vinegar dressing over the collard green strips. Let marinate in the refrigerator for at least 3-4 hours, but overnight is best.

Add the garnish right before service and serve chilled or at room temperature.

 

From Dinner Déjà vu: Southern Tonight, French Tomorrowby Jennifer Hill Booker, © 2016 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.

Cranberry Orange Recipe-Fresh & Easy!

 

cranberry-relish

This Quick, Easy & Delicious Cranberry Orange Relish recipe is the perfect addition to Thanksgiving dinner AND those leftover Turkey Sandwiches!

 

Cranberry Orange Relish

Yields: 4 cups

Recipe by Chef Jennifer Hill Booker

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

1 cup fresh cranberries

1 cup dried cranberries

½ cup sugar

½ cup dark brown sugar

1large orange, peeled and segmented

1 teaspoon orange zest

1 cup fresh squeezed orange juice

1 cup water

½ cup orange liqueur (optional)

1 teaspoon lemon juice

1 pinch sea salt

 

Directions:

Combine all the ingredients into a medium-sized, heavy bottom sauce pan.

Bring the Cranberry Orange Relish up to the first boil and then reduce to a simmer, stirring occasionally.

Simmer the mixture until the cranberries burst and the relish thickens, about 25 minutes.

Remove from heat and allow the relish to cool.

The relish will thicken as it cools.

 

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, © 2014 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.

Thanksgiving Side Dish

 

Looking for a Quick & Easy Thanksgiving Dinner side dish?

 

greenbeans

You’re in luck! Fresh (or flash frozen) string beans and smoked bacon makes this dish a crowd pleaser!

String Beans & Bacon

Yields 6 servings

Recipe by Chef Jennifer Hill booker

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients:

3 pounds fresh sting beans
½ pound smoked cooked bacon, crumbled
1 1/2 -2 cups chicken stock, plus more if needed
1 small dried cayenne pepper

salt and freshly ground black pepper, to taste
Directions:
Remove the ends from the beans, snap in half, place into a colander and rinse with cold water. Set aside to drain.
In a large cast iron Dutch oven, combine the string beans, bacon, water, and cayenne and black pepper.

Cover tightly and cook over medium-low heat, for about 20-25 minutes, or until the beans are soft and tender.

Adjust seasoning with pepper and additional salt, as needed.

Southern Divas of the New South Holiday Dinner

 

candy cane truffles

Southern Divas of the New South Holiday Dinner                             Friday, December 9th, 2016

Join French-trained Southern Chef Jennifer Booker and James Beard Award-winning cookbook author Cynthia Graubart as they explore what the New South looks like through the eyes of two female chefs.  The ladies are back with a holiday installment of the Southern Divas� seated dinner, demonstration, and conversation. They will share their modern interpretation of Southern classics, present the elegance of the South, its communal nature, and the abundance of local products. Come join us for down-home comfort to celebrate the holidays – you don’t want to miss it.

Buche de Noel

 
The Southern Divas menu includes:
• Southern Tapas: Pickled Shrimp, Greens-stuffed Mushrooms, Baked Pimento Cheese, and Mini Corn Muffins
• Sparkling Holiday Punch
• Winter Kale Salad with Fried Chicken Livers
• Apple-Stuffed Pork Loin with Spiced Pear Sauce
• Root Vegetable Gratin
• String Beans with Crispy Shallots
• Southern Divas Cake Parade: Coconut Cake, Hummingbird Cake, German Chocolate Cake, 7-up Pound Cake, Bourbon Chocolate Pecan Pie, Sweet Potato Pie

 

Tips for a Stress-Free Thanksgiving

 

 

RoastedTurkey300

                                                      Thanksgiving is one of my favorite holidays and I always use these               5 Time Saving Tips           for a Stress Free Thanksgiving!

 

It’s that time of year again!  The leaves are changing, the days are getting shorter, and fall is in the air.  It’s also the time of year where the stresses of the holidays are looming ahead. Especially the stresses of preparing that perfect Thanksgiving meal.

 5 Time Saving Tips that are guaranteed to help you stress less, save money, and enjoy your Thanksgiving more!

  1. Plan Your Thanksgiving Menu Early: Are you serving turkey, chicken, or goose? Will there be wine or your special holiday punch? Now is the time to plan your Thanksgiving menu; from soup to nuts. Once you’ve planned your menu you can pull out your recipes and check your cabinets to see what you have in stock and what you’ll need to buy. Write out your shopping list, listing everything you need, and you won’t have to worry about those last minute trips to the store spoiling Thanksgiving Day
  1. Shop Now: Now that you have your grocery list in hand it’s time to head to the grocery store.  Buy your non-perishables now and save yourself time later, not to mention you will be able to take advantage of the pre-holiday sales, avoid the long lines and the lack of parking spots. When I shop I keep like items together in my shopping cart so that they are together during checkout and get bagged together as well. Once you get your groceries home, leave them bagged and simply set them aside until you’re ready for them. All you have left to buy are your perishable items and can purchase them as much as a week out.
  1. Cook Now, Relax Later: Decide on the dishes that can be cooked ahead of time and either stored in the refrigerator or frozen until right before Thanksgiving. For example, can you make the cornbread for your cornbread stuffing now and freeze it until you’re ready for it?  What about the cranberry relish, collard greens, and sweet potato pies?  Cook and store as many of the items on your menu as possible and defrost them the day before Thanksgiving.  This tip will definitely save you time and make cooking your holiday meal more relaxed.

 

  1. Get Organized: Now that you have your menu planned, your recipes pulled, have shopped for your non-perishables items, and even precooked some of your dishes; it’s time to decide on your table decor. Go ahead and pull your favorite holiday tablecloth, place mats, and napkins.  Make sure that they don’t have any holes or stains and have them laundered and ironed.  If you’re using your ‘special occasion’ dishes, flatware, and stemware go ahead and get them out of storage, counted, and wiped down.  Doing this now will guarantee you the table of your dreams without the usual holiday stress.
  1. Ask For Help: Thanksgiving Day is finally here and it’s time to enlist some help with the finishing touches. Ask someone to set the table.  Since the linen is ironed and the dishes counted, this should be an easy task.  Someone else can pour the drinks or plate the salads.  If you’ve invited guests to share your meal, don’t be shy about asking them to bring a dish to share as well. It’s always nice to have an extra appetizer or dessert or a nice bottle of wine.

You’ve done it! Planned the perfect menu, set a beautiful table, and cooked your Thanksgiving meal to perfection.  Now it’s time to enjoy the fruits of your labor-all without the usual stresses associated with the holidays.

RoastedTurkey

In the SoFAB Kitchen with Chef Jennifer Hill Booker

In the SoFAB Kitchen with Chef Jennifer Hill Booker

Booker Cookbook
Saturday, October 22, 2016
12:00pm 1:00pm
Southenr Food & Beverage Museum
1504 Oretha Castle Haley Boulevard New Orleans, LA, 70113 United States

Join Chef Jennifer Hill Booker for a demonstration of a few delicious dishes from her new cookbook, FIELD PEAS TO FOIE GRAS: Southern Recipes with a French Accent. Ms. Booker is the executive chef and owner of Your Resident Gourmet, LLC, a personal chef and catering company. Copies of her book will be available for purchase.

Demonstration begins at 12 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.

Southern Divas of the New South Dinner Series!

We’re Back!

Chef Jennifer Booker Cookbook

 

The ladies are back with the fall installment of the Southern Divas™ of The New South seated dinner, demonstration, and conversation. 

Join French-trained Southern chef Jennifer Hill Booker and James Beard Award-winning cookbook author Cynthia Graubart as they explore what the New South looks like through the eyes of two female chefs. They will share their modern interpretation of Southern classics, present the elegance of the South, its communal nature, and the abundance of local products.
The menu for the evening will be:
· Southern Tapas
· Southern Sweet Tea Cocktail
· Collard Green Salad with Pecan and Cider Vinaigrette
· End of Summer Succotash
· Bourbon Barbecued Chicken
· Warm Sweet Potato Salad
· Southern Divas Cake Parade™
WS Chocolate cake
. . .  featuring Apple Spice Cake, Pound Cake, Orange Cake, Coca-Cola Cake, Red Velvet Cake, Caramel Cake and Yellow Cake with cooked Chocolate Frosting

Seats are limited so register early for this one-of-a-kind event.

Reserve yours today at Cook’s Warehouse Midtown 404*815*4993

Magic Beans

Anatomy of a Classic: French-Style Succotash

Garden & Gun Succotash Screen Shot

BY KIM SEVERSON – GEORGIA – JUNE/JULY 2016

Butter beans and bacon blend with tarragon and cream in a Georgia chef’s French-accented succotash

Jennifer Hill Booker cooks in the place where the South meets France. She arrived there on a trail that took her from a Mississippi Delta farm to culinary school in Oklahoma and then, by virtue of her marriage to a military man, a year studying at Le Cordon Bleu in Paris. The result was her cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent, published in 2014.

“Southern and French food really are different sides of the same coin,” Booker says from her home in Lilburn, Georgia, the Atlanta suburb where she raises two teenage daughters and works as a personal chef and caterer. “The French love their pig just like we do. And they don’t throw away anything. If you’re a farmer or rely on the land for your food, you are very careful with what you do with it.”

That’s one reason why succotash, the classic mix of beans and corn that makes great use of two of summer’s most prolific crops, is a staple in her kitchen, though it wasn’t always. As a child, she never really liked the dish—at least when it appeared studded with waxy lima beans. (“I still dislike them,” she says.) But she had grown up eating tender butter beans cooked with salt pork or pieces of smoked ham. One summer day, Booker realized she could use them to reclaim succotash, and give it a nice French twist, too.

Succotash has always been the most adaptive of recipes. An early version of it was most likely on the table at the pilgrims’ Thanksgiving, courtesy of their Native American guests, and some credit the Narragansett word for broken corn kernels—sohquttahhash—for giving the dish its name. For Booker, French-style lardons of bacon echoed the salt pork her family used as seasoning. A pour of cream and plenty of soft, anise-flavored tarragon leaves add more Gallic flair. The trick is to think like a chef when chopping the vegetables. Precise knife work will result in a more beautiful dish and further elevate what is, at its heart, a humble plate of beans and corn cooked together.

“Everyone has the thing they are good at, and mine is balancing color, texture, and seasoning,” Booker says. “My grandmother and my mother always had color on the table. I just enjoy beautiful food.”