If you’ve seen author and restaurateur Paula Deen on the Food Network, you would recognize her voice anywhere; and if we could have as much fun cooking as she seems to have, we’d be superb cooks, hostesses, moms and dads.
In “Paula Deen’s Kitchen Classics,” (Random House, $29.95) we hear that voice, and taste those dishes. Who else but Deen would serve collard green wontons at her wedding reception? Deen, a certifiable steel magnolia, is emblematic of what we have come to think of when we think not just of the South, but of Savannah, Ga. The richness of its history includes the richness of its food. We’re not necessarily talking calories here – although Lord knows they’re an inevitable product of most Southern cooking. Instead, we’re talking about recipes handed down through generations, tweaked and passed on, with love.
Deen cooks local, and locals love her for it. In his introduction to her latest book “Kitchen Classics,” author John Berendt quotes Deen as saying, “Nothing’s flown in. There’s no quail, no pheasant, no filet mignon, no foie gras, no truffles, no snails, no caviar and no crepes. We don’t go in for ornate presentation either, or sculpted desserts. We just heap food on the plates.”
Heap your eyes on this feast of a book.
– Ellen Sweets
Paula Deen’s Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!
Can’t Miss Red Snapper
Four 8-ounce red snapper fillets, 1/2 inch thick
Serves 4
INGREDIENTS
DIRECTIONS
Season the fish with salt, pepper, and Worcestershire sauce. Spread the onions and pepper in a 13X9X2-inch metal baking pan and place the fish on top. Dot the fish with butter. Bake in a 350-degree oven for 8 minutes, then baste with the pan juices. Cook for 8 minutes longer, basing again. Bake for a final 8 minutes, continuing to baste with the juices. Cover the fish with Parmesan and place under the broiler until the cheese browns. To serve, spoon the vegetables over the fish.
Mushroom Rice Casserole
Serves 4-6
INGREDIENTS
DIRECTIONS
Heat the butter in a skillet. Saute the mushrooms and onions for 3 to 5 minutes, then stir in the rice and saute for 3 minutes longer, stirring constantly. Stir in the soup and consomme. Pour the mixture into a greased casserole, cover, and bake at 350 degrees for 45 to 60 minutes. Check the rice after 30 minutes; if it is drying out, add a little boiling water.
Fried Green Tomatoes with Dijon Pepper Dippin’ Sauce
Serves 6
INGREDIENTS
This recipe is a new twist in The Lady & Sons Savannah Country Cookbook. Dip into the Dijon sauce with care – it’s a little on the hot side. We like to put a small dollop of roasted pepper vinagrette on each tomato slice.
DIRECTIONS
Slice the tomatoes 1/4 inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for the salt to pull the water out of the tomatoes (30 minutes should do it).
In a skillet heat the oil for deep-frying over medium-high heat. Dip the tomatoes into buttermilk then dredge them in flour. Deep-fry until golden brown.
