Taste of the South March/April 2022

IT’S CONFESSION TIME. I am a freezer hoarder. For as long as I can remember, the freezers in my life have been forever stuffed to the brim. We’re talking pounds of chicken bones waiting to become a stock, quarts of shucked corn, and gallons of sliced peaches ready for their moment of greatness. It turns out that I am great at saving these things—these beautiful expressions of the seasons and the land near my home in West Virginia—but I’m not so good at actually using them. That self-realization helped drive the development of our “Spring Cleanout” story (page 50), which aims to help you identify and use up the tasty tidbits that have been cluttering up your freezer or pantry since last summer. That way, we can all have a little…

dishing with Beating the odds with renowned chef ROB MCDANIEL Prior to opening his own kitchen, Rob McDaniel garnered national attention working as the executive chef at SpringHouse in central Alabama. For five consecutive years, he earned a coveted spot at the James Beard Awards as a semifinalist for Best Chef: South. That made the decision to go out on his own a particularly difficult one, but the success of his new opening, Helen, has far exceeded expectations. The newly renovated, two-story space bears the name of his beloved grandmother, a strong Southern woman who loved cooking for her family. Now, Rob continues her legacy, welcoming each guest into his food family during their visit. We asked him more about this latest journey, and this is what he had to say. What was…

Mushroom Galette MAKES 1 (10-INCH) PASTRY Buttery, flaky, and cheesy, what’s not to love about this tasty galette? 2 tablespoons olive oil1 (16-ounce) container fresh baby portobello mushrooms*, sliced¼ inch thick1 teaspoon finely chopped garlic1 teaspoon kosher salt, divided¼ teaspoon ground black pepper¼ teaspoon chopped fresh thyme1 teaspoon sliced fresh chives1 cup whole-milk ricotta cheese1 cup shredded Gruyère cheese, divided½ (14.1-ounce) package refrigerated piecrusts1 large egg, lightly beatenGarnish: sliced fresh chives, fresh thyme 1. Preheat oven to 450°. Line a baking sheet with parchment paper. 2. In a large sauté pan, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown and softened, about 10 minutes. 3. Add garlic, ¾ teaspoon salt, pepper, thyme, and chives; cook until aromatic, about 1 minute more. Drain any excess moisture. 4. In a small bowl, combine ricotta,…

I SOMETIMES WONDER which season I like better: fall or spring. The crisp fall air always brings me comfort, but other than that, springtime is probably my favorite time of the year. Aside from the fact that it is the season in which we celebrate the resurrection of Jesus Christ, spring is also a time when we see the abundance of life. Plants begin to sprout, and those sprouts turn into buds, and those buds turn into blooms. The bees and butterflies come, and they spread pollen from one bloom to the next. Fruit is produced, and the circle of life completes itself again. Truly, springtime is when we see creation at its best. My late husband, George, always loved springtime, too. Oh, how he looked forward to planting a garden…

Mississippi Chicken MAKES 6 TO 8 SERVINGS We took inspiration from mississippi pot roast. with a take on the weeknight supper that features chicken instead of beef and is served over rice for a delicious dinner your family will love. 3 pounds boneless skinless chicken breasts1 (1-ounce) package au jus mix1 (1-ounce) package ranch seasoning mix1 (12-ounce) jar sliced pepperoncini, drained1 large sweet onion, diced¼ cup unsalted butter, cubed4 cups cooked long-grain rice, to serveGarnish: fresh parsley 1. In a 6-quart slow cooker, place chicken breasts. Sprinkle chicken with au jus mix and ranch seasoning mix. Arrange pepperoncini and onion around chicken. Place butter pieces over chicken. 2. Cook on low until chicken is tender, about 8 hours. 3. Using 2 forks, shred chicken. Gently stir until chicken is covered with cooking liquid. Serve with rice.…

CARROT CAKE IS A BELOVED SWEET that Southerners serve throughout the year, but it takes center stage come springtime. The iconic cake’s fluffy layers are filled with grated carrots for moisture; spices like cinnamon, ginger, and nutmeg for plenty of flavor; and often pecans or walnuts and pineapple, coconut, or raisins for added texture and sweetness. The irresistibly rich cream cheese frosting is the perfect topping, and it’s easy to see why this bake is such a treasured classic. While the traditional recipe needs no updating, we decided to spread the carrot cake love and incorporate all of these tasty components into other goodies that you’ll want to whip up all season long. Brown Butter Carrot Cake MAKES 1 (3-LAYER) CAKE This cake is proof—brown butter makes everything better. ½ cup unsalted butter1 (15.25-ounce)…