Tag Archives: Cooks Warehouse

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

 

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

A-MA-ZING Chocolate Pots de Creme!!

I was writing a menu for a cooking class, and looking for a chocolate pots de creme recipe that didn’t require any cook time- and I found it!!

This recipe is adapted from The Pioneer Woman’s (Ree Drummond), recipe. She had the right idea and I just added my personal touches to it. So get your blender ready and prepare to fall in love with this Rich, Decadent, and Ridiculously Easy chocolate pots de creme recipe!

 

Chocolate Pots de Crème

 

 

Yields 8 servings

 

Ingredients:
6 ounces semisweet chocolate chip

6 ounces dark chocolate chips
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 pinch salt

1 pinch cayenne pepper
8 ounces (1 cup) very hot strong coffee or espresso
1 cup heavy cream, cold
2 tablespoons sugar
Directions:
Place the chocolate chips, eggs, vanilla, salt and the cayenne pepper into a blender.

Pulse 5 to 7 times or until the chocolate chips are pulverized.
Turn on the blender on low speed and carefully pour the very hot coffee through the top of the blender lid, in a steady stream. The coffee will melt the chocolate turning it into a smooth mixture.

Blend until smooth and creamy.
Pour the mixture into small mason jars, wine glasses or demitasse cups and place in the refrigerator for 2 to 3 hours, or until firm.
Whip the cream with the sugar together with a wire whip.

Add a spoonful of whipped cream to each pot de crème right before serving.

Black Eyed Pea Hummus . .. .Yes, Please!

 

~If you’re looking for a fresh new way to serve up tried and true Southern ingredients, then this Black Eyed Pea Hummus recipe is for you!

Chef Jennifer Hill Booker, has reinvented traditional Middle Eastern hummus we’re used to eating by using such Southern ingredients as black eyed peas, pecans, pecan oil, and apple cider vinegar! Can you say, yes please!

 

Black Eyed Pea Hummus

original recipe by Chef Jennifer Hill Booker

Yields  5 cups

Ingredients:

2-14.5 ounce cans black eyed peas, drained and rinsed

1-14.5 ounce can chick peas, drained and rinsed

4 cloves garlic

1/2 cup pecan oil, I like Oliver Farms Pecan Oil

1/2 cup pecans

1/4 cup apple cider vinegar

1 teaspoon red pepper flakes

sea salt and freshly ground black pepper, to taste

Garnish:

1/4 cup chopped pecans

1 tablespoon chopped scallions

Pecan oil

Directions:

Place all of the ingredients into a food processor with the blade attachment.

Pulse for 2-3 minutes or longer for a smoother hummus.

Adjust taste with salt and pepper and additional vinegar, as needed.

Garnish with chopped pecans, scallions, and a drizzle of pecan oil.

Enjoy with pita chips, crackers, or fresh cut veggies!

Fresh Fig Compote: Recipe from Field Peas to Foie Gras: Southern Recipes with a French Accent

Layout 1Chef Jennifer Booker heashot

 

Fresh figs – another great thing about late summer!   Enjoy this seasonal treat on top of just about anything with Chef Jennifer’s Fresh Fig Compote. Jennifer Hill Booker is a classically trained chef, cooking teacher and soon to be published cookbook author!  Come out and see her cooking demonstration on the Springer Mountain Farms Cooking Stage at the Decatur Book Festival or join us at our East Cobb store on September 10 for her cookbook release party!  Both events are free, and we’ll have plenty of copies of her NEW book on hand.

 

Fresh Fig Compote

fresh fig

Yield: 2 cups

Ingredients:
1 pound fresh figs, cut into quarters

3 tablespoons dark brown sugar

3 tablespoons local honey

1 tablespoon fresh lemon juice

½ cup water

1 pinch of sea salt

Directions:

  1. Combine figs, brown sugar, honey, lemon juice, water and salt in a heavy bottomed stainless steel sauce pan.
  2. Cook over medium heat for about 10 minutes, stirring frequently, until compote begins to bubble.
  3. The compote is done when the syrup has thickened, is amber in color, and the figs are glossy.
  4. Perfect with biscuits, buttered toast, and fresh cream cheese.
  5. Store remaining Fresh Fig Compote in a refrigerated in an air-tight container.

 

Copyright 2014 Pelican Publishing, “Field Peas to Foie Gras: Southern Recipes with a French Accent” by Jennifer Hill Booker. Recipe used with author’s permission