By Nathalie Dupree, Cynthia Graubart
Construction on their attractiveness as James Beard Award winners, Dupree and Graubart have excerpted their top vegetable recipes (plus additional a few new ones) during this well timed assortment. prepared alphabetically via vegetable, every one part starts off with directions on find out how to organize and cook dinner the vegetable, and is by means of favourite new and vintage recipes. additionally incorporated are a range of vinaigrettes and sauces, plus a roasting chart for an array of vegetables.
Nathalie Dupree is the writer of 13 cookbooks, together with Shrimp and Grits and Southern Biscuits. She has hosted greater than three hundred tv indicates and specials that experience proven nationally on PBS, foodstuff community, and the training Channel. She lives in Charleston, South Carolina.
Cynthia Graubart is the writer of gradual Cooking for 2, gradual Cooking: Double Dinners for 2, and The One-Armed prepare dinner. furthermore, she has a typical column in Southern dwelling. She lives in Atlanta, Georgia.
Dupree and Graubart are coauthors of the James Beard Award-winning learning the artwork of Southern Cooking and coauthors of Southern Biscuits.
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Additional info for Mastering the Art of Southern Vegetables
Makes 1 sandwich 1 large egg 1 tablespoon grated cheddar cheese 2 frozen hash brown patties, cooked 1 Preheat the breakfast sandwich maker. Break the egg into a small bowl and whisk lightly with a fork. Stir in the cheese. 2 If necessary, trim the hash browns with a knife or a 4-inch round cutter to fit the sandwich maker. Place 1 potato round in the bottom compartment of the heated sandwich maker. Lower the middle plate. 3 Pour the egg mixture into the top compartment. Close the sandwich maker.
No pancakes? Try it with whole wheat or cinnamon raisin toast! Makes 1 sandwich 1 banana 1 tablespoon peanut butter 2 (4-inch) pancakes (Basic Pancakes recipe on page 102) ⅛ teaspoon ground cinnamon 1 Preheat the breakfast sandwich maker. Cut the banana into 3-inch pieces, then halve each section lengthwise into planks. Spread peanut butter on the smooth underside of each pancake. 2 Place 1 pancake in the bottom compartment of the heated sandwich maker, peanut butter side up. Lower the middle plate.
Add the syrup, cinnamon, and vanilla and stir with a fork until smooth. 2 Cut the bread using a 4-inch biscuit cutter or a knife so it will fit the sandwich maker. Spread cream cheese on 1 round and place in the bottom compartment of the heated sandwich maker, cream cheese side up. Sprinkle the berries over the cream cheese. Lower the middle plate. 3 Pour the egg mixture into the top compartment and place the remaining slice of bread on the egg. Close the sandwich maker. 4 Cook for 4 minutes, or until the egg is set.
Mastering the Art of Southern Vegetables by Nathalie Dupree, Cynthia Graubart