Wednesday, October 31, 2012

Collard Green Casserole


I was introduced to this dish earlier this month, while in Chicago visiting relatives.  I have to admit that rice is not one of my favorite foods; and to add it to collard greens is something I just couldn't imagine.  Who would do that - mess with perfection?  So when the word started to spread throughout the house that this was on the buffet table, I took my time getting there.  Big mistake!  I got one of the last few bites left, and I will never forget the taste!  I have been hounding my aunt since that night to give me the recipe, but she won't return my calls.  So here goes, after trial and error, my version.
Quick and easy to prepare, this is definitely a crowd pleaser - so make lots!  I would suggest preparing the night before and re-heating in a 350 degree oven before serving.*

Collard Green Casserole Recipe
(4-6 servings)
Ingredients
1 cup rice, uncooked
2 cups chicken or vegetable broth 
1 teaspoon butter, unsalted
salt, pinch
6 collard green leaves, washed and chopped into small pieces
1 onion, chopped
2 garlic cloves, minced
1 cup smoked turkey wing meat, chopped
3 tablespoon olive oil
1 teaspoon Everyday Spice Blend
1/2 teaspoon crushed red pepper

Preparation
Bring rice, broth and butter to a boil in a small pan.  Lower heat, cover and simmer until all liquid is evaporated, approximately 15 minutes.  Set aside.
Heat olive oil in a medium sauté pan or skillet, and sauté onions, garlic and smoked turkey until onions are soft.  Add collard greens and cook another 10 minutes.  Season to taste with Everyday Spice Blend and crushed red pepper.
Mix with rice and serve.
* If you do re-heat the following day, moisten with 1/4 cup of broth.






Monday, October 29, 2012

Nathalie Dupree in Aiken, South Carolina


Recently, the Aiken Center for the Arts had the privilege of hosting chef and cookbook author Nathalie Dupree at a lecture and book signing. Mastering the Art of Southern Cooking is the latest in a long line of cookbooks written by this well-known and admired "grande dame" of southern cuisine.
What a treat to be part of the audience of over 130 women and men to spend an hour with Chef Dupree and receive her sage advice on the correct way of making biscuits, as well as how to prepare the ultimate stress-free Thanksgiving meal.  Aiken also had the unique advantage of being the first to have access to this new and well-awaited masterpiece.