A Final Post

I love my little kitchen. I still cook and eat in it, but writing from it has shifted. It's pretty evident from the silence here, right?

I have accepted a position at The Local Palate, so you can find my food musings both on line and print there. In addition, you'll also find lots of other strong voices, recipes from many of the best Southern chefs, and plenty of additional food-related fun to keep you hungry.

See you there!

White Flag Over Black Bean Burgers

Somethings are worth making your own: pizza dough (so easy), chicken stock (so yummy), and red rice (no package preservative nastiness). And somethings aren't: brownies (Giradelli boxed rocks), oatmeal ("ain't nobody got time for that") and black bean burgers ...

Four cans of black beans, lovingly pulverized, homemade breadcrumbs from Mom, organic eggs, chili powder, garlic salt, sauteed onion, and a healthy dose of cumin, and I just threw all the frozen patties in the big garbage can outside.

I am economical but eating veggie burgers that taste like cumin-y cardboard make me sad. I don't care enough to try again, don't eat them often enough to try again, so looks like Morningstar wins.

I'm fine with that. I know when I'm beat.

Your Pig Oughta Be In Pictures

I have been cooking, eating, and writing, but not posting.

A big project is afoot ... and possibly you could help.

I am working on an anthology of BBQ Pig signs in the South. It's a little creative essay, a little photo essay, a little history meets Southern gothic, and all me.

Do you have an image that you'd like to contribute? Then here are the particulars:

1. It needs to be of the establishment's sign itself.
2. The establishment needs to be in the South.
3. The sign needs to have a pig on it.
4. Please include how you'd like the photo credit to read, as well as the city, state of where the sign is located.
5. Please hurry. I'm furiously compiling the anthology due in less than a month.
6. If you'd like to contribute, please comment here with an email address where I can reach you, and we'll take it from there ...

THANK you!!

Turnip Chronicles II: Resigned Redemption

By Stephanie Burt

[fade in]

Woman #1 in comfortable clothes opens fridge and pulls out turnips. They have had tops removed ...

[flashback]

Woman #1 holds hand over cast iron skillet, then adjusts heat, pours a decent splash of olive oil into pan, then tosses chopped greens from cutting board into pan. Greens turn vibrant color. Woman #1 smiles, adds a dash of salt, some sliced grape tomatoes, and a beaten egg. Scene fades ...

Scene 2

Woman #1 (mumbling): OK, treat them just like potatoes. We'll see ...

Woman turns on water, scrubs each turnip under spigot, then turns off water and quarters each small, white veggie. Meanwhile, she turns away and hits the preheat button on the oven.

She opens cabinet above her head, pulls out cranberry-colored Pyrex dish (popular in 1998) and fills with diced turnips. Sprinkles with herbs from herb shelf, drizzles with olive oil, then tosses. Washes her hands, then grabs dish and places in the oven. Leaves room ...

Scene 3

Woman #1 walks back into room and opens oven. Calm. Grabs potholder, pulls out dish, sitting it on top of stove. She peers into it, then hits "cancel" on stove buttons.

Woman #1: OK, already better. No burning. Let's see how you taste -- chicken makes everything better.

Woman #1 pokes turnip with fork, piercing it, then brings it to her mouth, pausing. She blows on the veggie, browned on one side and soft, then takes a bite, reacting to the hot.

Woman #1: OK. Not bad. That'll do, pig. That'll do.

Woman #1 looks off in distance with a faint recognition ... [thinking] Have I heard that line before?

[fade out]

This has been a S. Burt plagiarized production.

Making Bacon ... Literally

I've been a busy gal as of late, but please refrain from using the term "bringing home the bacon."

Instead, I've actually been making bacon.

This is a new level. By that I mean the gateway drug was making homemade soap, then jam, then homemade wine and blackberry cordial, then on to pickles and now ... bacon. Curing meat ("ooooooh" my inner chemist cooed).

Me & My Bacon. Image by Forrest Clonts

Granted, I don't know how much I will do this moving forward, but I was not going to pass up the opportunity to learn, especially from such a talented meat curer as Tim Peters. And it was fun! Curry, fig, fenugreek and sorghum bacon ... I'll let you know how it tastes when it comes back from the smoker in a couple of weeks.

Until then, read my blog for The Local Palate here. Then get adventurous in your own lab ... uh, I mean kitchen.

A Non-Gender Specific Green Bean Casserole

My mom's explanation for The Green Bean Casserole is the following:

"I know that it's not that exciting, honey, but men just love it."

So we have GBC at every holiday. And my dad and brother-in-law look forward to it. I'm not going to delve into the gender-specific nature of this comment, but I guess she's cooked it a lot longer than I have, so I'll leave it at that.

Still, it's definitely not something that excites me all that much. Well, besides the French Fried onions on top ... so I went to the Vintage Kitchen for a suitable replacement that wouldn't have anyone grumbling at the table, no matter the gender.

For my vegetarian sister, I'm serving the bacon on the side for individual serving.

Click here for the complete column, and enjoy!

Recipe from the Monticello Cookbook

You Know What is Good?

I am Tired. Weeknight tired. Although the Super Bowl of cooking is coming up (read "Thanksgiving"), I am creating simplicity for the additions to our table. Buttermilk Lemon-Lime Pound Cake. Roasted Brussell Sprouts with Bacon and Onion. That's stuff that is easy, or at least comfortable for me to execute. I always say -- don't use this day to whip out the recipe you wish you knew how to cook. Just be thankful for food, family, friends.

Did I mention food? Well, here are some of the foods I'm thankful for ...

-- the loaded baked potato at The Royal American
-- avocado smoothies with local honey
-- shoepeg corn
-- fresh, amazing October beans from Rosebank CSA
-- Roots Ice Cream
-- oh yeah, King of Pops too
-- Hilton Head Popcorn
-- Cardinal Gin
-- soda water
-- a roasted chicken on a cold night
-- pita bread, warm and dipped in tzatziki
-- banana pudding, from my mom's table
-- local fish, local shrimp, local oysters

... and friends and family to enjoy all of this with ...