Are You ready for a Delicious New year?

Ring in the New Year with this Southern Inspired cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent,  by author, Jennifer Hill Booker, and enjoy recipes like Black Eyed Pea Salad-just in time for

2015!
Happy New Year to You and Yours!
Chef Jennifer

 

 

Ring in the New Year with 
Black Eyed Pea Salad-a French Twist on on Southern Favorite!

Black Eyed Pea Salad

Yields 6 servings

Ingredients:

4 cups black eyed peas, cooked and chilled

¼ cup yellow onion, chopped
¼ cup green bell pepper, chopped

¼ cup red bell pepper, chopped

Vinaigrette:

1 clove garlic, minced
1 teaspoon fresh thyme, chopped

1 tablespoon honey

½ teaspoon red pepper flakes

1 teaspoon Sea salt

1 teaspoon fresh ground black pepper

½ cup apple cider vinegar
1 ½ cup extra virgin olive oil

Directions:

Combine the garlic, thyme, honey, red pepper flakes, salt, black pepper and vinegar in a large bowl.

Slowly whisk in the olive oil. Adjust seasoning with salt and pepper.

Add the black eyed peas, onion, red bell pepper, and green bell pepper.

Stir to coat with the vinaigrette.

Chill the Black Eyed Pea Salad for at least 4 hours.

Enjoy!

 


About our author:

 Chef Jennifer Hill Booker

 

Building a culinary foundation on her Mississippi roots and a farm-to-table concept, Chef Jennifer Hill Booker creates a unique take on contemporary Southern cooking. Combining agrarian approaches and down-home style with classical-French techniques, Booker reinvents Southern cuisine. These 135 recipes are the culmination of summers and holidays spent in Charleston, Mississippi, at the family farm. 

  

 

 

Available at Barnes & Nobles, A Capella Bookstore, and YourResidentGourmet.com

Order your copy Chef Jennifer’s cookbook,Field Peas to Foie Gras: Southern Recipes with a French Accent 
at YourResidentGourmet.com

 

Follow Chef Jennifer on Facebook 
Chef Jennifer Booker
and Twitter
@Chefjennbooker

 

Meet The Author: Chef Jennifer Hill Booker

Chef Jennifer Booker heashot

Born in Michigan, Jennifer Hill Booker grew up in Florida, attended college in Oklahoma, and has lived in Europe, but it’s the South that has her heart. Booker has a bachelor of arts degree in organizational communication from the University of Tulsa, an associate’s degree in applied science-culinary arts from Oklahoma State University, and a cuisine de base certificate from Le Cordon Bleu Paris. She is the executive chef and owner of Your Resident Gourmet, LLC, a personal chef and catering company.

A former culinary instructor for Le Cordon Bleu College of Culinary Arts Atlanta and a culinary arts program director for the Grayson Technical Program at Grayson High School, Booker is qualified to write about proper cooking techniques, flavor combinations, and food pairings. She teaches culinary technique classes at Williams-Sonoma, is a contributing columnist for Basil Magazine, and serves as the host of the magazine’s radio show. She has written articles and recipes for Jezebel, Atlanta Social Season, Vegetarian Times, Our Town Magazine, UrbanSocialites, Southern Seasons Magazine, ESSENCE Magazine, SOLO Woman, Sister2Sister Magazine, and Points North Atlanta.

In order to keep her culinary skills sharp, she serves as the Metropolitan Cooking and Entertaining Show’s executive celebrity chef for cooking personalities Paula Deen and the Neelys. She has made guest appearances at Chef Joe Randall’s Cooking School and the Chefs of the World: A Taste of Fame annual event. She also volunteers her time and resources to the Africa’s Children’s Fund. Booker lives in Lilburn, Georgia, where she feels right at home.

 

Layout 1

Field Peas to Foie Gras at Williams-Sonoma!

Layout 1

 

Perfect gift to bring in the New Year!
Get Your Copy!

Local Chef, Jennifer Hill Booker, offers a contemporary take on Southern cooking in “Field Peas to Foie Gras: Southern Recipes With a French Accent” (Pelican, $27). 

Noon-4 p.m. Dec. 27 at Williams-Sonoma, at The Forum 
5145 Peachtree Parkway, Norcross, and get a signed copy.