Sassy Southern Cooking with a French Twist

recipes

1 2 3 6

Lucky Start for New Year’s Day

As we all look towards 2017, just hours away, I want to send my best wishes to all of my readers and the world for a healthy, happy, joyful, peaceful and prosperous New Year.  Towards that end, I’m sharing one of my favorite recipes from Mashed – Beyond the Potato (Gibbs Smith, Sept. 2016) as my gift to you as we move into the future. Happy New Year!

Lucky Prosperity Soup 

(reprinted with permission of Gibbs-Smith, Publisher)

Yields 8 to 10 servings

New Year’s Day in the South ushers in a call to wealth and prosperity, which are symbolized by black-eyed peas (representing coins) and collard greens (representing greenbacks). Often, they’re cooked separately, usually with some ham hock for flavor, and put together on the same plate with rice. This delicious soup takes the best of the bunch and puts them all in one pot, with the exclusion of rice. If you can’t find collard greens, substitute kale or another sturdy green. This soup is finished with a traditional sweet and onion splash from a southern garnish known as chow-chow. If you cannot find it, substitute a tradtional relish, but modify the results as suggested in the recipe.

Lucky Prosperity Soup from Mashed – Beyond the Potato (Gibbs Smith) by Holly Herrick. A delicious, sweet/hot merger of collards, ham hocks and black-eyed peas.

Recipe

1 tablespoon unsalted butter

1 tablespoon olive oil

1 medium onion, finely chopped

2 stalks celery, finely chopped

2 cloves garlic, smashed and diced

3 teaspoons kosher or sea salt, divided

1 1/2 teaspoons ground black pepper

1 tablespoon red wine vinegar

4 cups (1 1/4 pounds/ 565g) rehydrated black-eyed peas, rinsed

3/4 pound (340g) smoked ham hock

8 cups (1.9l) water

1 large bunch collard greens, rinsed, tough stems removed and discarded, and cut into 1/4-inch (6-mm) strips

1 teaspoon hot pepper sauce or Tabasco

1/3 cup (80g) chow-chow or 2 tablespoons traditional relish

 

Directions/Method

Melt the butter with the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, celery, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir to coat. Cook until the vegetables have softened, about 5 minutes. Deglaze with the vinegar and reduce quickly to a glaze.

Add the peas, ham, water, collard greens, and remaining salt and pepper. Bring to a boil over high and reduce to a simmer. Cook, uncovered, for 1 hour, until thickened and the greens have cooked down and the peas are soft, but holding their shape. Remove the ham hock from the pot and set aside to cool.

Meanwhile, using an immersion blender, briefly mash the soup in the cooking pot to help incorporate the beans and the greens. When cool enough to handle, cut off and remove outer fat and skin layers from the hock. Cut off any visible meat, finely chop, and return to the pot; discard the rest. Just before serving, stir in the hot sauce and chow-chow. Adjust salt and pepper as needed. Serve steaming hot and sit back and count your lucky stars.

 

This is an absolutely award-winning soup that beats Hoppin’ John any day in my book. Bon appetit and best wishes for a wonderful 2017.

Love, me and Mr. Purrfect, the very handsome cat who thinks he’s a dog.

Holly Herrick cooking

An Especially Grateful Thanksgiving

The older you get, the more you realize how important it is to be grateful for all that life, God and the universe have given you. When I was a kid (though always grateful), I think I took for granted that I would always have a warm house, a full refrigerator, parents who loved and disciplined me, and a merry future with a great education, hopefully marriage and children, and a rewarding career. And, except for children, all of those things were always there.

As I enter the early years of my 5th decade, I realize how lucky and blessed I have been and am grateful for that and all that still remains. First and foremost, health. I’ve witnessed many friends, my age and many much younger, lose beloved friends and family members this year, many to horrific and hard to understand circumstances. I’m grateful to have two parents who are still vital and healthy, even as they both move towards their mid-eighties. I’m grateful for my beautiful house, a house that has become  a home in the first full year it’s been lived in by me and my little pet family. It now houses memories and shadows of faces and good, well-lived and sometimes sad days past. I’m grateful for my bed, which I embrace every morning and thank “it” for proferring such a delicious night’s sleep. I’m grateful for my wonderful neighbors. I’m grateful for a steady stream of work in an unpredictable business.  I’m grateful for the beauty of the world that surrounds me in Charleston, my adopted home of almost seventeen years. She still stuns me and silences me with the glory of her sunsets and the wisdom of her old soul. I’m grateful to have made it through months and days of mourning the dual loss of my beloved Tann Mann and Chutney Cat last spring. Days and months that felt like I was walking through milk (no, make that bechamel, cold bechamel and not a well seasoned one) wearing a blindfold on my eyes and shackles on my feet. Finally the blindfold and shackles fell, milk cleared to bright and eventually happy, and for that I credit God, faith, family and friends, and especially Mr. Purrfect, my slate grey and pure white Tuxedo cat who thinks he’s a dog, walks on a leash, and curls up on my back as I sleep. He also loves yogurt and a nice bit of cheese and has been the source of much amusement and joy since he entered my life six months ago. I’m grateful to my darling Michael (affectionately known as The Adorable One, or TAO), a constant rainbow of love and laughter who walked with me every step of the way, good and bad, this year and for several past.

Finally, I’m grateful for Mashed – Beyond the Potato (Gibbs Smith, Sept. 6, 2016) which was a joy to create and write and I’ve loved watching people cook from it this fall and tell me how much they’ve enjoyed it. The recipe that follows is one of my top three favorites in the book, and one of the top ten I’ve ever created for any cookbook or anyone. It’s perfect. The celery trifecta – celery root, fresh celery, and celery seeds – is the idyllic foil to the creamy potatoes and offer delightful little bites of texture and flavor in each bite.  And, what goes better with celery and potatoes than turkey? This is THE consummate side for your table. Make it today or on Thanksgiving, refrigerate, and reheat it over a water bath while the turkey’s resting and everyone begins to toast the holiday, giving thanks for all they love and value.

Triple Threat Celery Mash - A picture from my kitchen phone, not from Mashed.

Triple Threat Celery Mash – A picture from my kitchen phone, not from Mashed.

Triple Threat Celery Mash

(Yields 8 servings)

1 large celery root, rough outer skin and inner skin removed and discarded , and cut into 1-inch cubes (about 4 cups)

2 medium Russet potatoes, peeled, and cut into 1-inch cubes (about 2 cups)

2 stalks fresh celery, trimmed, cleaned and cut into 1”-lengths (Note: Reserve any fresh celery leaves for garnish)

Water to cover

1 tablespoon kosher or sea salt

1 cup heavy cream

3 tablespoons unsalted butter

1 teaspoon celery seed

1 teaspoon kosher or sea salt

1/2 teaspoon ground black pepper

Finely chopped fresh celery leaves for garnish

Place the prepped celery root, potatoes, and fresh celery in a medium pot. Cover generously with fresh, cold water. Add salt. Bring up to a boil over high and reduce to a simmer over medium/medium low heat. Cook, uncovered, for 30 minutes or until all ingredients are very tender when pierced with a knife or fork. Pour the potatoes, celery root, celery and water into a colander and drain well. Return to the warm cooking pot. Heat the celery/potato mixture over medium heat for 1 to 2 minutes, shaking to move around the pan and dry out the ingredients. Separately, heat the cream, butter and celery seed in the microwave or in a saucepan until warm and melted. Pour, in thirds, into the celery and potato mixture, mashing coarsely with a manual masher to combine and puree. Season with salt and pepper, tasting to adjust as needed. Serve hot, and garnish if desired with a few chopped celery leaves. (Note: The mash will store beautifully in a sealed container for up to 3 days. Reheat over water bath or microwave before serving.)

Happy Thanksgiving!

Love, Holly and Mr. Purrfect, The Cat who Thinks He’s a Dog

mrpurrfect2

Labor Day Cheddar Two-Summer -Squash Mash

Recipe and Cookbook Giveaway

Here it is already. Time to tuck away the white shorts and Keds, pull out the grill, and celebrate the symbolic final hoopla of summer – Labor Day. When I was a girl living on our bucolic Massachusetts farm, it was a weekend to look forward to. Jammed with horse riding, touch football, and lots of burgers and dogs cooked (usually over-cooked) but always cooked with love by my darling Dad. For me, too, it was infused with the anticipation of returning to school. I loved going back to that elementary school, the smell of the paper and books, the sound of a pencil writing cursive on a piece of lined paper on a hard desk, even the slightly sweet, soggy spaghetti and meat sauce in the cafeteria. I remember laying out my first day of school outfit on my bed, right down to the knee socks and polished Mary Jane’s. Those were heady days!

This Labor Day weekend has a slightly heightened sense of joy, like back in those school days. My latest cookbook, Mashed – Beyond the Potato (Gibbs Smith) will be released Tuesday. Available in bookstores near you and online, practically by the time  you read this. The recipe that follows is one of my favorites, because it is packed with one of my favorite summer foods – summer squash and zucchini. Still beautiful in South Carolina this time of year, they’re reaching the end of their season elsewhere and soon will here, too. Though this dish requires just a bit more work than placing the squash on a grill, it’s a lovely do-ahead that will impress and pair with anything from a steak to barbecue.

Cheddar Two-Summer-Squash Mash

Yields 6 servings

Summer squash, slightly sweet and squeaks-in-your-teeth fresh at peak summer season, is one of my favorite summer treats. Often, I’ll saute either yellow summer squash or zucchini in a little olive oil wiht some red onion, finish it with a sprinkle of fresh basil and grated Parmesan, and call it a summer’s night. However, the two squashes marry beautifully together in this beautiful mash casserole, which resonates with the lemony freshness of thyme and squash flavor. The texture is airy and light, almost mousse-like, topped with a buttery panko bread crumb crunch. While you can substitute unseasoned traditional bread crumbs, panko celivers a crunch edge and it’s really worth having in your pantry at all times. The casserole is delicious hot, warm, or even room temperature.

Cheddar Two-Summer-Squash Mash. Photograph by Alexandra DeFurio from Mashed by Holly Herrick. Reprinted by permission of Gibbs Smith.

Cheddar Two-Summer-Squash Mash. Photograph by Alexandra DeFurio from Mashed by Holly Herrick. Reprinted by permission of Gibbs Smith.

2 medium zucchini, ends trimmed and cut into 1-inch (2.5-cm) dice, about 3 cups (370 g)

3 medium yellow summer squash, ends trimmed and cut into 1-inch (2.5-cm) dice, about 4 cups (495 g)

Water

3 1/2 teaspoons kosher or sea salt, divided

1 1/2 tablespoons finely chopped fresh thyme leaves

1 cup (240 ml) whole milk sour cream

2 cups (240 g) grated mild cheddar cheese

1 small shallot, finely chopped, about 2 tablespoons

1 teaspoon ground black pepper

1 egg, beaten

Pinch of ground nutmeg

3 tablespoon unsalted butter, divided

1 cup panko bread crumbs or unseasoned traditional bread crumbs

Pinch of ground black pepper and kosher or sea salt

Preheat oven to 350° F (175° C).

Place the zucchini and summer squash in a medium saucepan. Pour in enough water to barely cover and add 2 teaspoons salt. Bring to a boil, reduce to a simmer, and cook, uncovered, until the squash is very tender, about 20 minutes. Drain very well in a colander, gently pressing out any excess water, and return to the pan.

Mash with a manual masher until the squash is chunky smooth. With a wooden spoon, blend in the thyme, sour cream, cheese, shallot, pepper, remaining salt, egg, and nutmeg. Pour into a medium (2-quart / 2-l) casserole that has been greased with 1 tablespoon of the butter, spreading with spoon to even the top.

Melt the remaining butter in a medium saucepan over medium-high heat. Add the panko and seasoning and toss to coat. Brown the crumbs to a golden brown, being careful to toss and avoid burning. Spread the bread crumbs evenly over the top.

Bake for 45 minutes, uncovered, or until bubbly and golden brown. Rest 10 minutes before serving and garnish with some fresh thyme sprigs. This makes a lovely meal with a green salad and fresh bread and butter. The casserole can be assembled ahead, refrigerated, and baked just before serving.

Cookbook Giveaway!

mashedcoverI told you what I love about Labor Day. Now’s your turn to tell me what you love about this holiday and transition from summer into fall. Favorite memories, foods, thoughts – they’re all welcome. Please leave  your comment here and I’ll pick a winner on Tuesday, book release day.

I look forward to hearing from you and please have a safe, happy and delicious holiday!

Holly

Christmas Guacamole – Shiny, Bright and Healthfully Wrapped

The holidays are moving at warp speed. I hope we all will take time to sit back and enjoy the ride and the reason. Cooking is a big part of my Christmas joy, and this recipe from my new cookbook (working title Mashed, fall 2016 release), is pure pleasure to make and eat.  I call it “Christmas” Guacamole because two of its main ingredients (pomegranate and citrus) are in season this time of year, and the colors are red, green and simply luscious. Even better, this recipe is made in minutes, gone in less, and ridiculously healthy at a time when most of us need more of that. Whatever holiday you celebrate this time of year, I’m wishing you all that it be beautiful and bright and full of love and delicious food.

Christmas Guacamole with Pomegranate and Fresh Orange Juice by Holly Herrick. hollyherrick.com

Christmas Guacamole with Pomegranate and Fresh Orange Juice – hollyherrick.com

 

Christmas Guacamole with Pomegranate and Orange

(Yields about 2 cups or 16 appetizer servings)

The shimmering, ruby red and jewel-like arils of winter’s pomegranate shine against the backdrop of mellow green of creamy avocado in this so-good-you-cannot-stop-eating it holiday treat. Packed with three “super” foods and magnificent, fruity flavors, it’s also nothing to feel guilty about going back for more. Make up to an hour before serving (to prevent discoloration) and serve room temperature with best quality pita chips or toast points.

2 ripe avocadoes, halved and seeded

1/2 cup fresh orange juice

2 cloves garlic, smashed and very finely chopped

1/2 teaspoon kosher or sea salt

1/4 teaspoon ground black pepper

1 tablespoon, best quality, fruity extra virgin olive oil

1/4 teaspoon dried (Valencia) orange peel

1/2 cup pomegranate seeds

1/4 cup finely chopped fresh parsley leaves

Scoop out the flesh from the avocado with a soup spoon and mash, with a fork or manual masher  in a medium bowl with the orange juice, garlic and salt and pepper. Fold in the orange peel, pomegranate seeds and fresh parsley. Serve immediately or tightly wrap (to the surface of the guacamole) with plastic wrap and serve within the hour. Garnish with a few more pomegranate seeds and fresh parsley.

Pomegranate Power

Considered a super food for its high nutrient content, pomegranate can be purchased in its whole form during the cooler months, and increasingly, already seeded or juiced. The seeds are called arils and they look like little rubies. Getting them out of their tightly-knitted pockets can be a challenge, but it’s worth the effort. An easy way to get to the fruit is to quarter the pomegranate each of the four “cores” will be revealed to peel back the bitter pith pockets and release the seeds. One pomegranate will yield one to two cups of seeds.

Bon appetit! Let me know what you think. I believe you’ll love this one. Merry, Merry, Holly.

Yankee Tradition Goes Southern with Sweet Potato and Grits Twist

I looked at the calendar yesterday and realized that Thanksgiving,  my favorite holiday, is a little over a week away. October flew this year, with travel to visit my father who was ill (but thankfully is much better), a dreadful cold that lived in my sinuses for two weeks, and fast and furious recipe development for my newest cookbook baby (working title: Mashed) that will be released by my publisher Gibbs Smith in fall 2016. I wanted to share this recipe with you, because it’s one of my favorites from those yet developed for the book, but also because it’s a perfect ending for your Thanksgiving feast. I love the color and flavor sweet potato adds, and the grist of the grits melts into the pudding as it cooks. Delicious! I hope you enjoy it as much as I did. I think I’ll be making it again next week.

Sweet Potato Indian Pudding

(Yields 6 to 8 servings)

This rustic and gorgeous sweet pudding combines elements of the traditional Indian pudding I grew to know and love as a child in my native New England, with ingredients widely used in in my adult hometown of Charleston, SC and throughout the South – sweet potatoes and grits. The New England version skips the sweet potatoes all together and uses cornmeal as the “corn” element of the pudding, while this recipe adds the perfectly appropriate flavor and texture girth of mashed sweet potatoes and grits – a rougher, stone-ground version of cornmeal. The results are stunning. As southerners are apt to say, “It’s the best thing you’ll ever put in your mouth.”

It’s best warm with a generous scoop of vanilla ice cream or whipped cream on top. If you can’t find stone-ground grits, cornmeal or polenta will work fine. But, skip the instant variety. Longer cooking soaks up all the flavor of the pudding and melts the corn into one integrated bowl of perfection.

Sweet Potato Indian Pudding – an advance preview from Holly Herrick’s next cookbook release.

1 cup cooked, mashed sweet potatoes

1 tablespoon unsalted butter, room temperature

3 cups Half & Half

1/3 cup stone ground white or yellow grits (or substitute cornmeal)

1/4 cup molasses

2 large eggs

1/2 cup packed dark brown sugar

1 teaspoon kosher or sea salt

2 teaspoons real vanilla extract

1 teaspoon ground ginger

1 teaspoon ground cinnamon

2 tablespoons cold, unsalted butter, cut into 1/4-inch cubes

 

The day before cooking, prep the mashed sweet potatoes. Preheat oven to 425F. Scrub and pierce a large sweet potato a couple times with a knife. Bake until soft and skin is puckered, about one hour. Remove skin when cook enough to handle and mash until fine and fluffy. Reserve (refrigerate, covered, for several days).

On pudding day, preheat oven to 350F. Butter a 1 1/2 to 2 quart deep-sided baking dish with 1 tablespoon butter. Bring the Half & Half up to a simmer over medium high heat in a medium-sized pot. Do not boil! When simmering, whisk in the sweet potatoes, grits and molasses. Whisk, constantly, over medium high heat until thickened to a thin pudding stage, about 5 minutes. Turn off heat and set aside.

In a large bowl, whisk together the eggs, brown sugar, salt, vanilla, ginger and cinnamon until frothy. Whisk in 1 cup of the warm pudding mixture. Pour in the remaining pudding mixture and whisk to combine. Pour the pudding into the buttered baking dish. Bake on center rack for 40 minutes. Add the cold butter cubes, sprinkling evenly over the top. Reduce the heat to 325F. Cook 45 – 50 minutes, or until a knife inserted in the center comes out clean. The pudding will quiver slightly to the touch. Remove from oven. Rest 10 to 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

1 2 3 6
Latest from the Blog
  • Lucky Start for New Year's Day

    As we all look towards 2017, just hours away, I want to send my best wishes to all of my readers and the world for a healthy, happy, joyful, peaceful...

Books
Never Miss a Post!

Sign up for my newsletter and never miss a post or give-away.