In the SoFAB Kitchen with Chef Jennifer Hill Booker
Saturday, October 22, 2016
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.
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™
. . . 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
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.”
Every year, millions of people celebrate the resurrection of Jesus Christ on Easter Sunday. It also marks the culmination of the Lenten season, and it goes without saying that this is a very important marker for religious believers worldwide. Easter also occurs during a time in the year when our surroundings are in bloom, which falls in line with the Spring season’s ties to birth, growth and fertility.
Somewhere along the line, Easter Sunday picked up secular associations with a big bunny, egg hunts, candy and an array of pastel colors. When it comes to those long-eared hoppers, you can thank German immigrants who shared old stories of an Easter rabbit who laid eggs meant for children to find and baked cakes shaped like hares. In the 1800s, French and German candy makers fashioned chocolate eggs, which spread to various countries across Europe. Kids were encouraged to make little nests shaped like baskets for the Easter Bunny to leave his chocolate eggs. Today, we continue to follow along with these traditions. In light of imposed restrictions and denials common with Lent, indulging in candy is also a welcome treat for adults.
Tradition is a wonderful thing, but it can be exciting to try something new. Tired of dipping your eggs in dye? How about wrapping them in fresh sausage and cooking them to golden brown perfection? Dress up your Easter eggs with this classic–the Scotch egg. Popular in the United Kingdom, Scotch eggs are often served cold in pubs or cafes or packed in picnic baskets. They used to be the perfect lunch for workers whose wives transformed leftovers into a second meal or travelers picking up portable snacks for the road. Stories vary as to who may have created the first Scotch egg, although the London department store, Fortnum & Mason, claims them as their own.
For a while, Scotch eggs were looked down upon, but lately, they’ve received welcome and deserved recognition. Unlike the basic boiled egg, Scotch eggs combine creamy yolks with seasoned, cooked meat and a crispy exterior. They are a sophisticated blend of textures and flavors. Dip these hot, fried (or baked) eggs into the accompanying tarragon mustard sauce, and you have something very special for Easter Sunday.
Happy St. Patrick’s Day! The Emerald Isle is a magical place. If you’ve been there, you definitely know why people love it. The rolling hills, kind folks, hearty food and lively music are just a few reasons the country has such a strong hold on the hearts and souls of many. St. Patrick’s Day is the yearly marker to celebrate the history of the country’s patron saint. This year, put down the green beer, and give this naturally green martini a go.
Thanks to fresh basil and tart key lime juice, this twist on a martini is a strikingly colorful version of a traditional cocktail with an herbal note. Never made your own simple syrup? Just equal parts sugar and water, the syrup is often a main ingredient in a number of drinks, serving as a liquid sweetener that meshes well with everything in the mix. Simple syrup is easy to prepare and adapt in terms of flavors, and yes, colors, if you so choose. Use the leftovers to sweeten other cocktails, tea, or as the base of a summer lemonade. This green, slightly herbal basil martini is my ode to St. Patrick’s Day.
Place onion, scallions, thyme, garlic, scotch bonnet, lime juice, vegetable oil, salt, brown sugar, allspice, black pepper, and cinnamon in a food processor and puree until it resembles a smooth paste.
Place chicken wings in a large Ziploc bag and coat with the marinade. You can save any unused marinade in the fridge in an airtight container for up to 2 weeks. Just make sure it doesn’t come in contact with the raw chicken or anything (including your hands) that has touched the raw wings.
Seal bag and refrigerate overnight to 24 hours.
Remove chicken from the refrigerator and allow to temper for 20 minutes at room temperature.
Place wings on the hottest side of the grill and cook until well browned on all sides, about 3-5 minutes.
Move chicken to cooler side of the grill, cover with lid or an aluminum pan, and continue to cook until chicken is cooked through, about 20 minutes more.
Remove from grill, allow to rest for 5 minutes and enjoy with a cold drink!