I combine several recipes for my own version of the cassoulet and I don’t think that I’ve make a cassoulet the same twice. That’s the beauty of this dish — it is versatile and can be adapted to accommodate available ingredients. But I warn you it is time-consuming (much like love!) so allow enough time to prepare it properly. I usually begin the preparation at least a day ahead of the serving time for the process cannot be hurried. The beauty of this dish is that it can be adjusted to taste; add more or less garlic and herbs. The flavoring is based entirely on individual taste.

Required ingredients (all easy to find in our area):

1 lb. of dried Great Northern beans

2 quarts of water

32 ounces of chicken broth (I prefer Swansons)

2 sprigs of fresh parsley

1 bay leaf

2 whole cloves

1 teaspoon black peppercorns

1 teaspoon thyme

1 ½ lb. boneless pork shoulder

6 slices of thick-sliced applewood-smoked bacon (you can find it at Walmart)

1 onion chopped

2 or 3 garlic cloves finely chopped, 3 or more whole cloves, halved

Small package of baby carrots

1 tablespoon of honey

Garlic-Crumb Topping

1 tablespoon (or more) minced garlic

5-6 tablespoons of olive oil

1 ½ cups coarse bread crumbs (I use Pepperidge Farm herb-seasoned crumbs)

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons chopped fresh flat-leaf parsley

Optional Ingredients:

6 duck or chicken legs (I have always used chicken because duck is hard to find and it works out fine)

3 or 4 links of chicken garlic sausage (I found this at Ingles)

Generous splash of sherry wine vinegar

3 leeks, sliced

2 stalks of chopped celery

I begin with soaking the white beans overnight. After washing and draining them the next day, I put them in a big pot with the water and chicken broth and a large herb bouquet. The herb bouquet is made by cutting a square of cheesecloth, placing the parsley, bay leaf, cloves, peppercorns and thyme in the middle of the square and tying it securely with a piece of kitchen string. The herb bouquet is cooked with the beans on top of the stove on low heat for an hour to one and  1/2 hours or until beans are just tender. Leave the beans in their cooking liquid until ready to use, then drain but reserve the cooking liquid.

Fry the bacon slabs in an iron skillet. Remove the bacon when almost done and brown the pork shoulder roast on all sides in the bacon grease. The grease needs to be hot and it will smoke some. When all the sides are browned, return the bacon slices to the top of the pork roast. Cover the skillet with heavy duty aluminum foil and bake in a 325 degree oven for 3-4 hours. Check it every hour or so and add some water if it looks dry. You will want the pork to be falling-apart done when you take it from the oven.

While the pork is cooking, sauté the onions in some olive oil for about 5-10 minutes until they are opaque and add the garlic cloves (both chopped and whole) and sauté with the onions for about 2 minutes or until you have lightly browned the garlic. If you want to add leeks and/or celery, this is the time to sauté them along with the onions and garlic.

Cook the carrots in boiling water for about 10 minutes or until crisp-tender. Drain the water and add some honey to the carrots. Set aside.

Remove the pork shoulder from the skillet when it is done and while it is cooling in a bowl, cook the duck or chicken legs in the grease that is still left in the skillet. When the legs are browned and done (no blood seeping through), remove them to a plate lined with paper towel to drain.  

Brown the sausage links in the grease, adding a little olive oil if the skillet gets too dry. Remove the sausage links to a paper towel lined plate.

Now it is time to assemble the cassoulet. This is the fun part. First pull apart the pork shoulder roast. It should pull apart easily if it is well-done. I just shred it with my fingers or a fork into bite-sized pieces. Next I spread the beans, pork pieces, onion/garlic mixture, carrots, chicken legs, sliced sausage links and about 3-4 cups of the reserved broth into an earthenware (or cast iron—plenty to choose from at Walmart if you don’t have one) oven-proof bowl.  I stir this mixture a couple of times, then sprinkle some salt, pepper, thyme and some fresh parsley over the mix. This is optional but I like a savory mix. Bake in the covered container for about 30-45 minutes in a preheated 375 degree oven.

While the cassoulet is baking, assemble the bread crumbs, salt, and pepper. Sauté the minced garlic in a cleaned skillet mixed with hot olive oil over moderate heat until fragrant, about one minute. Add the bread crumb mixture and stir until crumbs are crisp and golden, about three minutes. Transfer to a small bowl and stir in parsley.

Serve the cassoulet with crumb topping. This is a one-dish meal and needs only a loaf of French bread (the Baggett looks and tastes best) and maybe a simple green salad to accompany it. Serve in sturdy bowls with cloth napkins and light candles. This is a meal made from and for love.

 

Pear Tarte Tatin

This is an easy dessert but it looks beautiful and elegant when served and it makes a lovely presentation for the one or ones that you love. You can substitute apples or plums for the pears but the pears are really delicious.

Ingredients:

1 sheet frozen puff pastry

½ stick of butter (use butter not margarine)

½ cup granulated white sugar

2 tablespoon honey

2 pounds (about 6 medium) firm-ripe pears, cored and peeled

½ teaspoon fresh lemon zest

½ teaspoon powered nutmeg (freshly grated if you have it)

Working on a clean and floured surface, roll the pastry dough into an 11 inch circle and chill it.

Melt the butter in a 10-inch ovenproof skillet. Add the sugar and cook it for 4 to 5 minutes, shaking the pan occasionally to evenly caramelize the sugar. The sugar is done when it has turned a medium golden brown hue. (If you cook it too long—as I did the first time!—it will turn to a hard caramel candy and you will need to scrap out the mess and start over!) Remove the skillet from the heat, stir in the honey and set it aside.

Preheat the oven to 400 degrees. Cut the pears in half and toss them gently but thoroughly with the lemon zest and nutmeg. Arrange the pears in a single layer in the hot caramel and honey in the skillet.

Drape the pastry over the spiced pears, fitting the overhang down between the fruit and the sides of the skillet. Bake in the preheated oven 25 to 30 minutes, until the pastry turns golden brown. Cool the tart Tatin in the skillet for 30 minutes before inverting it onto a serving plate.

Serve slices warm with a scoop of vanilla ice cream or whipped cream on top and voila! You have a beautiful dessert that is unique and made with love.

By Karen Dill • Guest Writer

I was driving through the south of France in February 1985 when I had an experience that taught me the importance of the mystical union of food and love. I had my mother and young son in tow, and while we had a wonderful week traveling the country roads from Frankfurt, Germany, to Marseille, France, I was pregnant with my second child, physically tired and achingly homesick for the mountains of North Carolina.

I had lived in Europe for five years and had not been back to the United States during this time. I had convinced myself that I loved this foreign life and was too sophisticated for a common case of homesickness. But traveling on this Sunday morning in February, the week of my daddy’s death five years earlier, fraught with hormones, missing my daddy and hungry for the food of my childhood, I was homesick for the home I knew best —the green mountains of western North Carolina. There is no homesickness, I’ve discovered since, that is more powerful than the longing for your mountain home.

We had been riding for over two hours on a side trip to Toulouse and as we passed small country inns, I could smell the delicious food that had been cooking over stoves for hours and the smell was both familiar and haunting. I remembered Sunday dinners (the noon meal right after church) of fried chicken, mashed potatoes, gravy, green beans or the standard roast with the same side dishes. It was always a special meal — one of the few during the week that featured meat. The smell coming through the front door after church was intoxicating.

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I remembered the lines from Kris Kristofferson’s “Sunday Morning Coming Down:”  “… the Sunday smell of someone frying chicken … and it took me back to something that I’d lost somehow, somewhere along the way.” The grief that I felt at those moments was overwhelming. I kept driving, blinking back tears and trying to swallow the enormous lump that had formed in my throat. I wanted desperately to be back at my childhood home in Bethel with my mother cooking her standard Sunday meal and I wanted my son to understand the importance of communion in a simple house with people that you love.

But there were practical matters to attend to: we were hungry and finding a place to eat had become a daunting task. The problem was finding a compromise for my mother and 5-year old son.

My mother, a mountain native from Madison County and not well-traveled, preferred simple dishes with ingredients that she could recognize and pronounce. She had been patient throughout this week in France but I could sense that her sweet disposition might turn south if she had to face another meal of snails or goose liver. My son was clamoring for pommes frites and schnitzel — a fine German dish but we were in France. I was caught in the middle — arbitrator between two generations, caught in a compromise in the web of love and food, wanting to placate both mother and son.

The primal needs for love and food are so intertwined that the unraveling often takes a lifetime. Our first romances are with our mothers. They feed us; they nurture us; and thus the entanglement begins. We need and love the mothers who provide us with food. Each mouthful of food accepted by the child is proof that the love is reciprocated and the entanglement continues in an evolutionary fashion. We show love with food; we woo with food; we seduce with food. We are drawn toward simple food that nurtures in our childhoods, move toward food that excites when we find lovers and return to the comfort foods when the raging passion ebbs. The evolution is complex and universal. It encompasses relationships between families, lovers and many generations.

So on this beautiful Sunday afternoon in February, I did what one must do to balance a relationship between mother and child and the desire for food. I did what anyone who loves must do. I listened to my heart, trusted my instincts and took a giant leap of faith. When a homely and comfortable auberge (inn with a restaurant — the best to head for in France for a good home cooked meal) appeared around the next curve, I pulled over and took my mother by her arm, my son by his hand, and bravely entered the dining room of the small French inn.

The room was filled with Sunday diners as the noon meal in France is a popular family occasion. I saw mothers, grandmothers, grandchildren sitting together, enjoying simple country dishes. My homesickness was abating in this foreign yet familiar setting and I could sense that my mother and son were beginning to relax.

I don’t remember the words that were used — my French is elementary at best — but as our waitress looked at us and we looked at her, she seemed to know what we needed. We needed simple country comfort food and it was at this table that we came to know and love the cassoulet. We ordered a dish that was unknown to us but the ingredients were familiar and the sound of the dish’s name was much like our own casserole. The dish contained savory chunks of pork, white beans, duck legs, herbs and a garlic crumb topping — a one-dish wonder.

The cassoulet that we were served in this simple dining room in France would become a model for many meals over the next two decades. I could always find the common ingredients wherever I lived and shopped and the ingredients could be altered to accommodate tastes and locales. The one-dish marvel is a peasant dish, tracing back to a 14th century siege during the Hundred Years’ war when peasants created a communal dish to provide sustenance to the soldiers who were fighting off invaders.

It is simple — consisting of beans, meat and herbs but its preparation can be complex. It is a labor of love and requires patience. It is the perfect dish for a much-loved family or for a new lover — a dish that is both simple yet elegant. The cassoulet is a perfect dish for February.

I did not know the complications of the cassoulet’s preparation at that time but I knew that the dish held magical powers. My mother loved the simple pork and white beans; my son loved the crunchy topping; and I loved the savory combination of herbs in the delightful rich and hearty dish. We all cleaned our plates and as we finished the meal with café au lait and a pear tarte tatin; we smiled warmly at each other with knowing love and contentment of family.

In that moment I realized that we were not all that different despite the language and cultural diversity. Food and family had joined us in an elementary way for we all need the basics: food, love and a sense of belonging. Like the ingredients in the cassoulet, we are joined by flavor and diversity.

Sometimes on rare and wonderful occasions we blend together in perfect harmony — a blend of family, food and love — and the effort that we must exert to maintain this balance is worth it. And like the preparation of a good cassoulet our hard work and efforts are rewarded in simple and profound ways. For no matter how far from our beautiful mountains we might roam, a connection with familiar food and moments of soft contentment with family will take us home again.

Rainbow trout with lemon caper sauce:

Grill filleted trout over medium-hot coals. Baste with butter and fresh herbs (parsley, chives, dill). Grilled trout does not need much to accompany it, but a lemon caper sauce is nice if you like capers. I don’t actually have a recipe for the sauce but it is quite easy.

I brown some butter in a pan. I add chopped shallots (green onions will work fine), some drained capers — a couple of tablespoons or more, about a ? cup of freshly squeezed lemon juice, a couple of tablespoons of flour and some thinly sliced lemon slices. When these ingredients are browned (this will only take a few minutes), I pour some heavy cream (about ? cup) into the mixture and warm until it is thick. This sauce can be served as an optional topping for the grilled trout.

Risotto with mushrooms: (This is a time-consuming recipe but worth the effort!)

6 cups chicken broth, divided

3 tablespoons olive oil, divided

1 pound portobello mushrooms, thinly sliced

1 pound white mushrooms, thinly sliced

2 shallots, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine

sea salt to taste

freshly ground black pepper to taste

3 tablespoons finely chopped chives

4 tablespoons butter

1/3 cup freshly grated Parmesan cheese

In a saucepan, warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Grilled Asparagus:

1 pound fresh asparagus spears, trimmed

1 tablespoon olive oil

salt and pepper to taste

shaved parmesan cheese

1. Preheat grill for high heat.

2. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.

3. Grill over high heat for 2 to 3 minutes, or to desired tenderness.

4. Remove from the grill and using a paring knife, shave parmesan cheese over the asparagus.

Pecan and Blueberry Crisp

Ingredients

6 cups peeled sliced fresh peaches

2 cups blueberries

1/3 cup brown sugar, packed

2 tablespoons all-purpose flour

1 teaspoon cinnamon

Topping

1 cup quick-cooking rolled oats

1 teaspoon cinnamon

? cup crushed pecans

1/4 cup brown sugar, packed

3 tablespoons soft butter

Combine peaches and blueberries in an 8 cup casserole. In a small bowl, combine sugar, flour and cinnamon. Add this mixture to the casserole. Mix well with fruit.

Topping: Combine rolled oats, sugar and cinnamon. Cut in butter until crumbly. Sprinkle over fruit mixture.

Bake at 350°F for 25 minutes or microwave on high for 10 minutes, until mixture is bubbling and fruit is fork tender. Serve warm or cold.

Roasted Beet, Pepito and Goat Cheese Salad

(serves 2 -4)

2 medium beets, washed and trimmed

1/3C pepitos (spicy roasted pumpkin seeds)*

olive oil and salt and pepper

mixed greens

1/2 log of goat cheese

Vinaigrette:

1/2 shallot, minced

3T olive oil

1T red wine vinegar

1/8t sugar

1/2t salt

Turn the oven on to 350. Place beets on aluminum foil in a baking sheet. Bake for 60-90 minutes or until tender. Let them cool for 10 minutes. Meanwhile make the vinaigrette and put in a medium bowl. Toss the pumpkin seeds with about 1t of olive oil and some cayenne pepper, salt and black pepper and toast in a toaster oven until gently toasted, add to the vinaigrette. Peel skins off of the beets and slice into 1/2” wedges and also add to the other ingredients. Toss well and leave at room temperature an hour.

When ready to serve gently spoon the pepitos and beets onto the greens. Crumble the cheese on top and drizzle remaining dressing.

*NOTE: Pepitos are actually pumpkin seeds. I found them already spiced and toasted at the Greenlife Grocery Store in Asheville. They also carry just the plain toasted seeds if you don’t care for the spicy.

Grilled Lemon Tarragon Chicken

An intense lemon and garlic-flavored grilled chicken, the addition of the dill-like herb, tarragon, adds a wonderful dimension to the overall taste equation.

Marinade:

1 cup plain yogurt

1/2 cup fresh lemon juice

2 tablespoons

olive or vegetable oil

2 tablespoons dried tarragon leaves

1 tablespoon fresh garlic, finely minced or crushed

1 teaspoon salt

Freshly ground pepper to taste

Lemon wedges for garnish

6 chicken breast halves (I prefer the bone-less fillets)

In a large zipper-style plastic bag combine all ingredients for the marinade, mixing well. Add the chicken breasts and seal; place bag in a dish as a precaution against leaks. Allow chicken to marinate for several hours in the refrigerator or overnight, turning bag over occasionally.

Drain marinade into a small, nonreactive saucepan. Cook over medium-high heat for several minutes or until reduced by half.

Meanwhile, grill (or broil) chicken over medium-high heat about 8 to 10 minutes on each side or until tested done when juices run clear.

Place the grilled chicken breasts on a serving platter and drizzle with a spoonful or two of the reduced marinade, garnish with lemon wedges, if desired. Pass remaining marinade to spoon atop individual servings.

 

Tabbouleh

2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)

2 tablespoons of fresh mint, chopped

I medium onion, finely chopped

6 medium tomatoes, diced

1 tablespoon salt

1/2 teaspoon black pepper

1/2 cup bulgur, medium grade

6 tablespoons lemon juice

6 tablespoons extra virgin olive oil

Romaine lettuce or grape leaves to line serving bowl (optional)

Soak bulgur in water for 1 1/2 to 2 hours in cold water until soft.

Squeeze out excess water from bulgur using hands or paper towel.

Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.

Line serving bowl with grape leaves or romaine lettuce, and add salad.

Sprinkle olive oil, lemon juice, salt and pepper on top.

Serve immediately or chill in refrigerator for 2 hours before serving.

 

Rosemary Bread Recipe

1 tablespoon white sugar

1 cup warm water

1 (.25 ounce) package active dry yeast

1 teaspoon salt

2 tablespoons butter, softened

2 tablespoons rosemary (if fresh, chop the little prickly leaves)

1 teaspoon Italian seasoning

3 cups bread flour

1 tablespoon olive oil

1 egg beaten (optional)

Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.

Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.

Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.

Preheat oven to 375 degrees F (190 degrees C).

Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

**Note: this bread is especially good dipped in olive oil and rosemary leaves.

 

Lavender-scented Crème Brulee

I N G R E D I E N T S

2 cups heavy cream

2 tablespoons dried lavender flowers

4 egg yolks

1/2 cup plus 8 teaspoons granulated sugar

1/2 teaspoon vanilla extract

I N S T R U C T I O N S

Preheat oven to 325°F.

Combine the cream and the lavender leaves in a small heavy saucepan over medium heat and bring to a simmer. Remove the pan from the heat and let the mixture stand for 10 minutes.

Whisk egg yolks, 1/2 cup sugar and the vanilla in a medium sized bowl until well blended. Slowly add the cream mixture and whisk constantly until it is blended. Strain the mixture through a fine sieve then divide the mixture between 4 6-oz ramekins. Place the ramekins in a baking pan and add enough hot water come half way up the sides of the ramekins. Cover the pan with aluminum foil and bake until the custards are just set, approximately 40 minutes. Do not overcook or the custard will be “tough”.

Two hours before serving:

Preheat broiler. Sprinkle 2 teaspoon sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar hardens, about 2 hours.

Note: I used a kitchen blow torch to caramelize the sugar. It is not a necessary gadget but it is fun!

Cabbage Rolls Stuffed with Corned Beef with Spicy Creole Sauce

• 1 large head green cabbage

• 1 small onion, chopped

• 2 celery ribs, sliced

• 2 cloves (or more, if you like) of garlic, finely chopped

• 1 tablespoon olive oil

• 2 cups of diced or ground corned beef—I bake a spicy corned beef brisket a day or two before or if you want a short cut you can use 1 (15-oz.) can corned beef hash

• ? cup catsup with a dash or two of tabasco (or your favorite) hot sauce

• 1/4 cup dry breadcrumbs

• 1/3 cup chopped fresh parsley

• 1 beaten egg

• Yield: 6 servings

Separate 12 large outer leaves from the cabbage head. Set aside the remaining cabbage head. Remove the center vein from each leaf so it becomes more pliable. Soften the cabbage leaves in boiling water for 2 to 3 minutes. Remove from water with a slotted spoon; set aside until cool enough to handle.

Chop 1 cup of cabbage from the remaining cabbage head. Save any leftover cabbage to use in a stir-fry dish to serve with the meal. Cook and stir the chopped cabbage, onion, garlic and celery in oil over medium heat in a medium nonstick skillet until onion is translucent, about 10 minutes. Add the diced corned beef , breaking it up with a spoon. Mix gently. Heat over medium heat for about 5 minutes. Add 1/4 cup catsup and breadcrumbs. Mix well. Cool slightly. When the mixture is cooled, add a beaten egg to help bind the ingredients.

Spoon about 1/4 cup of the corned beef mixture onto each cabbage leaf. Roll, tucking in the ends. Arrange cabbage rolls, seam side down, in a shallow baking dish. Pour Creole sauce over the cabbage rolls. Bake at 350 degrees, covered, for about 25 minutes, until heated through. To serve, spoon Creole sauce over cabbage rolls. Sprinkle with parsley.

Tip: Stuff the cabbage leaves the night before, then simply bake them for an easy St. Patrick’s Day dinner. The Creole sauce can be made well ahead of time and frozen. Just thaw and spoon over the cabbage rolls.

 

Spicy Creole Sauce

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 2 stalks celery, chopped

• 1 green bell pepper, chopped

• 2-3 large garlic cloves, minced

• 1 (14 1/2 ounce) can diced tomatoes

• 2 cups vegetable stock

• 2 bay leaves

• 1/8-1/4 teaspoon cayenne pepper

• 1/8-1/4 teaspoon white pepper

• 1/2 teaspoon dried thyme hot sauce, to taste

• 2 tablespoons parsley, chopped

• 3 green onions, thinly sliced

• salt, to taste

• black pepper, to taste

• 2 tablespoons cornstarch

In a medium size saucepan, over medium heat, heat the oil. Add the chopped onion, celery, bell pepper and garlic cooking until slightly wilted. Add the tomatoes and cook for an additional 1 to 2 minutes.

Add about 1 1/2 cups stock, taking care not to add too much. You can always add more if needed. Add the seasonings, bay leaves, hot sauce and worchestershire sauce; stir and reduce heat to simmer.

Mix the cornstarch with equal amounts of water and stir 1 tablespoon of mixture into sauce. Allow to cook for a few minutes, stir and add additional water/cornstarch mixture if the sauce looks thin or add additional stock if sauce is too thick. Simmer about 20 minutes adding additional stock as necessary. The last 10 minutes of cooking time, stir in the parsley and green onions. Remove bay leaves, taste and adjust seasonings as needed.

Use the sauce to make your favorite recipe for shrimp creole, etc. This sauce can be frozen in a sturdy container and thawed in refrigerator before reheating and using.

 

Mashed Potatoes with leeks and horseradish

• Potatoes, peeled and quartered

• 3 leeks, sliced

• 2 tablespoons butter, divided

• ground black pepper to taste

• 1/2 cup sour cream or buttermilk

• 1 tablespoon prepared horseradish

• 2 teaspoons minced parsley

Bring a large pot of salted water to a boil. Add potatoes and leeks and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in medium serving bowl.

Melt remaining 1 tablespoon butter and pour over potatoes. Garnish with parsley springs. Serve immediately.

 

Irish Soda Bread

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• 1/3 cup white sugar

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 egg, lightly beaten

• 2 cups buttermilk

• 1/4 cup butter, melted

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.

Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

 

Pistachio Cake with Lovely Green Icing

• 2 (3.4 ounce) packages instant pistachio pudding mix

• 1 (18.25 ounce) package white cake mix

• 5 eggs

• 1/2 cup vegetable oil

• 1 1/2 cups water

• 1 1/2 cups milk

• 2 (1.5 ounce) envelopes instant dessert topping

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan.

Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool.

To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.

By Karen Dill • Guest Writer

The weather in February can be as fickle as new love. In the mountains of North Carolina, the wind can howl through the ridges like a scorned lover or the day can be as soft and gentle as a lover’s kiss. I’ve seen snow fall nonstop for a week in February and I’ve seen daffodils and crocus pop up through the snow with fresh optimistic faces turned toward the dazzling sun. Weather prediction in February is a crap shoot. More predictable is the mountain terrain, the color of the February sky and the chill in your bones that only a bowl of hot soup can remedy.

The Februarys of my youth are bleak in my memory. The days were short; the evenings chilly; the days raw and all without the benefit of television or telephone to break the monotony. The longest month of the year, I thought, despite the shortest number of days. Yet it was in this dreary month that I experienced what seemed to be first love, or at least a serious crush.

The boy that I met at a forbidden Halloween dance (I had told my fundamental Baptist parents that it was a fall church social) liked me. He hailed from the big town of Canton and I lived in the backwoods of Bethel. He held my hand and my heart leapt. He called me at my cousin Vicky Lynn’s house for her family had a phone and I would stammer hopelessly. He sent love letters via a friend as we went to different schools and I read and reread them as I hid them under the mattress of my bed. Despite the fact that this was the first boy to take a liking to me, I was sure this would be the love of my life, my future husband. I was smitten.

Our romance lasted through Christmas and New Year’s Day. I was a sneaky and rather clever participant. I attended Bible study and went to the youth outings at both my church and my cousin’s church and it was during the attendance at my cousin’s more liberal Baptist church that I would meet up with my — dare I say it — boyfriend. My parents thought I might be headed for sainthood with all of the church activities that I was attending, but I was secretly making out with The Boy of My Dreams in the back of the church van and holding hands on the back pew of the church. As I quietly worried that this could be my ticket to Hell, I was helpless to stop the allure of first love.

When Valentine’s Day rolled around, it never occurred to me that my young suitor would present a gift, as my family rarely acknowledged the day. Being a town boy, he evidently did not know the ways of hard-core mountain men like my father who thought little of their young 14-year-old daughters having a suitor and less of young men who had the nerve to show up in the yard with a store-bought box of Valentine candy. The poor boy never made it to the door. My father met him on the porch, shotgun in hand, and told him to hit the road. He did, and to this day I don’t know became became of the box of candy.

I was crushed, embarrassed beyond words. Mad as an old wet hen, I burst into tears and stomped through our small frame house with an indignation that shock the rafters. I resolved to stay angry forever and vowed that I would never forgive my father. My mother gathered me in her arms, patted my back and suggested that we make a big pot of vegetable soup. It was a raw day outside and the bleak weather matched my mood, but I reckoned as how the chopping of raw vegetables might provide a substitute for further provoking my father.

As I chopped onions, carrots and potatoes, I sobbed hot tears of anger and humiliation. I would never have a boyfriend. I could never face my cousin or my friends. As I cried, my tears mixed with the chopped vegetables and I feared that the soup would be too salty or too bitter to the taste. My mother chatted on, ignoring my tears and angry chopping. She talked about her own adolescence and teenage humiliations, lost loves, and disappointing unions of the heart. At one point, she looked up soberly and replied, “No boy worth his salt runs away. I reckon as how they have to face up to your father or they won’t be worth a plug nickel.”

As it came to pass, my mother was right. Despite the boy’s future efforts to woo me, his cowardice in the presence of my father was unfortunately etched in my mind in a most unflattering way. Also etched in my mind was the beautiful memory of the warmth and flavor of that Valentine’s Day vegetable soup It was nectar for the bruised soul; balm for the open wound; and it warmed through the cracks of my broken heart.

From that time on, soup would be the magic elixir for hurt, disappointment and just plain sadness. Better than Prozac and Zoloft, the healing power of soup was immediate. The warm steam from the tomato and beef broth, the chunks of beef, and the hunks of vegetables dried my tears and eventually melted my frozen heart and I forgave my father. Much later in my life, another young man would bravely walk up those steps, stand up to my father and ultimately earn his respect. That young man would become my husband and would years later help me bury my father on a cold February day.

The power of soup was a lesson that I had learned early on and one that I passed on to my children. When tears of frustration and sobs of hurt from teenage angst filled the kitchen, I would pull out the pots and hand over the knives to my children. Zach became a pro at chopping vegetables (later buying me a beautiful set of good knives) and Anna learned how to blend basil with tomatoes for a delectable tomato basil soup. We would talk and as tears fell into the broths, life would begin to look better and the soups were once again seasoned from the heart. The savory broths were never too salty or bitter.

There were very few problems that a good bowl of soup and a wedge of cornbread or sour dough bread could not solve. When my husband, Tom, returned home from the hospital last year after a mild heart attack, he healed with steaming bowls of chicken noodle soup that my Cherokee friends had brought to us. During a blizzard a few years back, I was able to heat soup over an open fire in our old fireplace and we were able to survive the lack of electricity for four days.

As the February winds howl, I pull out the pots and remember the past. I smile at the memory of a young girl sobbing tears of sadness for a first love. The young girl, now a woman of indeterminable age, knows that soup is a far more powerful gift than a cheap heart-shaped box of Valentine candy. I still cook soup most Valentine’s Day accompanied by a loaf of bread or cake of cornbread. Because I’m still somewhat of a romantic at heart, I also open a bottle of wine and slice a wedge of good cheese with a salad of mixed greens. I also make a dessert that is often sweet and tart — much like the kind of love I’ve experienced over the years.

My meal this year will be lentil soup with ham, sour cream cornbread, a smoked cheddar cheese and for dessert, a blackberry upside down cake with vanilla ice cream. Lentil soup is strong sturdy fare and it symbolizes the kind of love that I share with Tom. I have decided to serve a favorite salad that I created from a combination of my favorite ingredients. In years past, I have experimented with various soups throughout the seasons. I have tried a seafood stew, borscht, split pea soup, potato soup, and many varieties of vegetable soup but it is a thick savory soup that I will serve this Valentine’s Day. And though hopefully no tears will flavor the broth, I will throw in an extra pinch of salt for the memories.

The preparation of the soup is relatively simple. Lentils do not need soaking, only a rinse or two before boiling in water mixed with chicken stock. I add a ham bone from the freezer that I’ve saved from the Christmas baked ham. As the lentils cook slowly and the smell of smoked ham permeates the air, I sauté onions, celery, carrots, and some garlic (actually a lot as we are garlic lovers) in olive oil. I will add the mix of sautéed vegetables to the soup along with a couple of bay leaves, a pinch of oregano and basil, some crushed tomatoes and salt and pepper to taste. As the soup simmers for an hour or so, I bake the cornbread and prepare the salad. During the last few minutes of cooking, I will add some fresh spinach to the soup and cook until it wilts.

The salad consists of a bed of mixed greens topped with a sauté of sliced Asian pears and English walnuts in butter, brown sugar and a few sprinkles of ginger. The mixture is served warm over the greens and topped with a raspberry vinaigrette (slightly heated in the microwave), a few dried cranberries and crumbled Stilton cheese. The tart vinaigrette and the sharp cheese blend wonderfully with the sweet fruit mixture. This particular evolved through several salad experiments and has become one of my family’s favorite.

As I prepare the finishing touches on this particular Valentine dinner, I am reminded that recipes (like love) require time to evolve. Each new rendering provides another opportunity to improve or add an extra element. For the soup, I decide to top it with some shaved Parmesan cheese. I mix butter and cream cheese to spread over the cornbread instead of the usual margarine. The dessert takes a turn when I find some beautiful raspberries and blueberries as well as the blackberries for the blackberry upside down cake. It seems that the cake will have spontaneous additions and will take on a new dimension with the vanilla ice cream.

Cooking (like love) requires some planning but its beauty is in the intuitiveness and spontaneousness of its actions. It is an act of abandon; a dance of joy. Creativity trumps rules and with a dash of this and a dash of that, a dish (and a relationship) takes on life and spirit. It is reflective of the soul of the chef or the lover. Every sweet, tart, and fiery taste comes together in a beautiful dance. Even tears add flavor and essence.

Lentil Soup

• 1 onion, chopped

• 1/4 cup olive oil

• 2 carrots, diced

• 2 stalks celery, chopped

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 bay leaf

• 1 teaspoon dried basil

• 1 (14.5 ounce) can crushed tomatoes

• 2 cups dry lentils

• 8 cups water

• 1/2 cup spinach, rinsed & thinly sliced

• 2 tablespoons vinegar

• salt to taste

• ground black pepper to taste

DIRECTIONS

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired. Top with shaved Parmesan cheese.

 

Sour Cream Cornbread

• 1/2 cup flour

• 1 1/2 cups cornmeal

• 1 teaspoon salt

• 1 teaspoon brown sugar

• 1 tablespoon baking powder

• 3 large eggs, room temperature

• 3/4 cup low-fat sour cream, room temperature

• 1/2 cup skim milk

• 8 tablespoons unsalted butter, melted

DIRECTIONS

Preheat the oven to 400°F Coat a 9” x 9” pan with nonstick spray.

Sift the flour, cornmeal, salt, brown sugar and baking powder together in a mixing bowl.

Stir in the eggs, sour cream, milk and butter with a wooden spoon until the dry ingredients are just moistened. Do not overmix.

Pour into the pan and bake until golden brown around the edges, about 15 minutes. The cornbread is done when a small knife inserted in the center comes out dry. Best when served warm from the oven.

 

Blackberry (and raspberry and blueberry) Upside Down Cake

• 2 1/2 cups fresh blackberries (12 ounces)

• 1/2 cup plus

1 1/2 tablespoons sugar

• 1 cup all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 stick (1/4 cup) unsalted butter, softened

• 1 large egg

• 1 teaspoon vanilla

• 1/2 cup well-shaken buttermilk

• Accompaniment: vanilla ice cream

• Special equipment:

parchment paper

preparation

Preheat oven to 400°F.

Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.

Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar and shake pan to help distribute sugar.

Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.

Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.

Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake with ice cream.

Upcountry Carolina Beef Hash

5 lbs lean beef, cut up for stew

1 1/2 lbs large onions diced

1 lb butter

1-2 tbsp salt

pepper for taste

— York County, S.C., recipe

Brunswick Stew of Brunswick Co., Va.

6 hens

15 lbs potatoes

5 lbs onions

5 lbs sugar

3 lbs butter

5 lbs fatback

4 qt tomatoes

4 qt corn

1 box celery seed

1 box black pepper

1 box red pepper

— Thea Matthews

Lowcountry Boil

5 large boiling potatoes

1 1/2 lbs smoked sausages

6 ears of corn

2 lbs shrimp in the shell

Boil all in water flavored by crab boil

and serve with hot sauce.

— Vertamae Grosvenor

Kentucky Burgoo

2 lbs beef shank/brisket

3 lbs mutton or breast of lamb

6 qt. water

2 bay leaves

2 dried red pepper pods

2 tsp. thyme

1 tsp. sage

1 tsp. salt

3/4 tsp. black pepper

3 cloves garlic

3 1/2 – 4 lbs chicken, quartered

1 lb boiling potatoes

1 lb onions, peeled and chopped

1/2 lb carrots, peeled and chopped

2 cups cabbage, chopped

2 cups tomatoes — blanched, peeled, seeded and chopped

1 large green pepper, diced

1 cup lima beans

1 1/2 cup whole kernel corn

1 cup okra, sliced

1 1/2 tbsp Worcestershire sauce

1/2 cup fresh chopped parsley

Boil meats with spices. Simmer 1 1/2 hours. Meats are boned and coarsely ground. Return meat to pot and add vegetables for stew to slowly simmer another 2 hours.