By Virginia Willis, Ellen Silverman


The daughter and granddaughter of consummate Southern chefs, Virginia Willis can also be a classically proficient French chef. those divergent affects come jointly wonderfully in Bon Appétit, Y'all, a contemporary Southern chef's passionate and completely beautiful homage to her culinary roots. Espousing a simple-is-best philosophy, Virginia makes use of the best constituents, concentrates on sound French process, and we could the meals shine in a mode she calls "refined Southern cuisine." greater than 2 hundred approachable and always scrumptious recipes are prepared by means of bankruptcy into starters and nibbles; salads and slaws; eggs and dairy; meat, chicken, and fish major dishes; facets; biscuits and breads; soups and stews; cakes; and sauces and preserves. gathered listed below are stylishly up-to-date Southern and French classics (New SouthernChicken and Dumplings, Boeuf Bourgignonne), rib-sticking, old-timey favorites (Meme's Fried Okra, Angel Biscuits), and completely completed convenience nutrition (Mama's Apple Pie, Fried Catfish hands with nation Rémoulade). approximately a hundred photos carry to existence either Virginia's nutrients and the bounty of her local Georgia. You'll additionally discover a wealth of suggestions and strategies from a talented and cutting edge instructor, and the tales of a Southern lady steeped to her center within the meals, kitchen lore, and unconditional hospitality of her culinary forebears on either side of the Atlantic. Bon Appétit, Y'all is Virginia's manner of claiming, "Welcome to my Southern kitchen. Pull up a chair." after you have tasted her meals, you'll are looking to remain an excellent lengthy whereas.

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Extra resources for Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking

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6) Bring 2 cups water to a boil in a small saucepan. 7) Add the eggs and cook for 1 minute. 8) Chill in ice water to halt cooking. Set aside. 9) In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. 10) Sprinkle with the remaining kosher salt and the black pepper. 11) Add the remaining olive oil. Toss well. 12) Add the lemon juice and Worcestershire sauce. 13) Break in the eggs. Toss until a creamy dressing forms. 14) Toss in Parmesan cheese and serve with croutons. Yield: 6 to 8 servings HAIL CAESAR SALAD 41 HONEY BUTTER 1 pound butter 1/4 cups honey 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract Hardware: Dough scraper Standing mixer Parchment paper or plastic wrap Cut the butter into chunks using the dough scraper.

2) Stir to dissolve solids, then remove from heat, cool to room temperature refrigerate until thoroughly chilled. 3) Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5 gallon bucket. 4) Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. 5) Turn turkey over once, half way through brining. 6) A few minutes before roasting, heat oven to 500 degrees. 7) Combine the apple, onion, cinnamon stick and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Slowly incorporate the flour mixture until thoroughly combi2ned. Stir in the chocolate chips. Chill the dough, then scoop onto parchment−lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container. Yield: 2 1/2 dozen cookies COOKIES: THE CHEWY 23 COOKIES: THE PUFFY 1 cup butter−flavored shortening 3/4 cup sugar 1 cup brown sugar 2 1/4 cups cake flour 1 teaspoon kosher salt 1 1/2 teaspoons baking powder 2 eggs 1 1/2 teaspoons vanilla extract 2 cups semisweet chocolate chips Hardware: Ice cream scooper (#20 disher, to be exact) Parchment paper Baking sheets Mixer Heat oven to 375 degrees F.

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