Love Southern cooking? Two new cookbooks are for you

  • By Linda Cicero The Miami Herald
  • Friday, April 18, 2014 12:09pm
  • Life

Two new cookbooks take us south of the Mason-Dixon. “The New Southern Table” by Brys Stephens ($21.95) uses traditional Southern ingredients with French, Mediterranean, Asian and Latin techniques. A classic Southern squash dish, for example, is lightened and refreshed with a taste of Provence (see recipe below).

“The Southern Slow Cooker Bible” by Tammy Algood ($24.99) is a down-home primer with 365 recipes and ways to convert your favorites to crock-pot style.

Summer squash and herb gratin

  • 3 pounds zucchini, yellow squash, or a combination
  • 2 to 4 teaspoons kosher salt, plus more to taste
  • 4 tablespoons unsalted butter, divided
  • 1/2 cup panko bread crumbs
  • 1 1/4 cups freshly grated Parmesan, divided
  • 2 tablespoons olive oil
  • 4 cloves garlic, sliced
  • 1 teaspoon red pepper flakes
  • 2 teaspoons minced fresh marjoram
  • 1 teaspoon minced fresh rosemary
  • 2 teaspoons minced fresh parsley
  • Freshly ground black pepper

Cut the squash into 1/4-inch thick rounds, then cut the rounds in half. Place the squash in a colander and generously season with the 2 to 4 teaspoons kosher salt to draw the excess moisture away from the squash.

This is more salt than you would normally season them with for eating. Some of the salt will penetrate, but some will be rinsed off.

Let sit 20 minutes, rinse with cold water, then thoroughly dry with a kitchen towel.

Preheat the oven to 400 degrees. Heat 2 tablespoons of the butter in medium-size skillet over medium heat. When the butter melts, swirl the pan for 2 to 4 minutes, or until the butter is lightly browned.

Add the bread crumbs and cook, stirring constantly, 2 to 4 minutes, or until the bread crumbs are browned. Transfer to a bowl, and stir in ¼ cup of the Parmesan.

Heat the olive oil and remaining 2 tablespoons butter in a large ovenproof skillet over medium-high heat.

Add the squash and garlic and cook, stirring often, 6 to 8 minutes, or until the squash is tender and brown in spots.

Remove the pan from the heat, and stir in the remaining 1 cup of Parmesan, the red pepper flakes, marjoram, rosemary, and parsley, and season to taste with black pepper.

Transfer the squash to a shallow gratin dish, top with the Parmesan and breadcrumb mixture, and bake 20 to 30 minutes, or until hot and bubbly. Makes 6 servings.

Source: “The New Southern Table” (Quarry Books)

More in Life

Beer of the Week: Scuttlebutt’s Night Circus

The Everett brewery’s head brewer had nightmares trying to dial in its new coffee and coconut ale.

Viognier: French white grape gaining foothold in Washington

Viognier, the noble white grape of the northern Rhône Valley of France,… Continue reading

Curries continues home-cooked Indian cuisine at new location

The restaurant, now located on Evergreen Way, also puts an Indian spin on Northwest cooking.

New documentary chronicles Obama’s last year in White House

“The Final Year” doesn’t paint the administration in rosy colors, but it isn’t too critical either.

‘Forever My Girl’ takes a page from the Nicholas Sparks genre

The film based on a novel by Heidi McLaughlin is a well-worn tale of lost love and redemption.

Christian Bale seems to channel Clint Eastwood in ‘Hostiles’

Bale plays a U.S. cavalry captain who escorts a dying Cheyenne chief to his tribal homeland.

International guitar tour led by Lulo Reinhardt stops in Edmonds

International Guitar Night, now in its 18th year, is Jan. 24 at the Edmonds Center for the Arts.

The latest on Snohomish County’s breweries, wineries and distilleries.

recreated one of those old recipes, brewing Tennant’s 1954 Gold Label Barleywine

New Cascadia Art Museum exhibit showcases mid-century designs

The exhibition includes ceramics, furniture, clothing, sculpture and jewelry from 1948 to 1966.

Most Read