Modern Hospitality: Simple Recipes With Southern Charm Hardcover – July 5, 2011 by Whitney Miller Read Free Book Online

the warm half-and-half. The rice mixture will become thick and creamy. This whole process should take 22 to 26 minutes. Remove from the heat and stir in the cracked black pepper.
    Serve immediately.
    Serves 4
    * Choose a jasmine rice that states on the package that the cooking time is 15 minutes.

Cauliflower “Mac ‘n’ Cheese”
    Who doesn’t love a side of mac ‘n’ cheese with their fried chicken? My version of this indulgent side dish swaps pasta for cauliflower. Roasting the cauliflower adds a nutty flavor and hearty texture to the dish. You’ll never miss the pasta in this “mac ‘n’ cheese.”
    8 cups cauliflower florets (about 1 head)
    2 tablespoons extra-virgin olive oil
    ½ teaspoon kosher salt
    ½ teaspoon ground black pepper
    2 tablespoons unsalted butter
    2 tablespoons all-purpose flour
    1½ cups fat-free milk
    ½ cup heavy cream
    3/8 teaspoon table salt
    1 cup grated sharp Cheddar cheese (4 ounces)
    Preheat the oven to 400°F.
    Toss the cauliflower florets in the oil on a baking sheet. Sprinkle with the kosher salt and ¼ teaspoon of the pepper. Roast until fork-tender and lightly browned in spots, 25 to 30 minutes. Remove from the oven but leave the oven on and reduce the temperature to 350°F.
    Meanwhile, melt the butter in a medium skillet over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk. Simmer over medium heat, stirring frequently, until thickened, 2 to 4 minutes. Whisk in the cream and cook for 5 minutes. Reduce the heat to low and stir in all but 2 tablespoons of the cheese, the table salt, and the remaining ¼ teaspoon pepper. Stir until the cheese melts, then cook, stirring often, until thickened, 8 to 10 minutes.
    Place the cauliflower florets in an 8 x 8-inch glass baking dish or four 10-ounce ramekins. Pour the cheese sauce on top. Sprinkle the top of the cauliflower with the remaining 2 tablespoons cheese.
    Bake until the cheese is bubbling, 20 to 25 minutes. Serve warm.
    Serves 4

Creole Succotash
    During the Great Depression, succotash was a staple eaten in many homes—it was cheap to make and composed of nutritious and abundant vegetables. These same features make succotash a popular dish today. My “Creole” version incorporates okra and tomatoes in addition to the traditional lima beans and corn. I like to serve it alongside fish and chicken dishes such as Oven-Fried Catfish (page 89 ) and Butter- and Herb-Roasted Chicken (page 97 ).
    ½ cup fresh okra slices (½ inch thick)
    2 teaspoons unsalted butter
    1 tablespoon extra-virgin olive oil
    1 cup fresh or frozen lima beans
    1 ear corn, kernels cut off (about ½ cup)
    ¼ cup diced yellow onion
    ¼ teaspoon minced garlic
    1/8 teaspoon cracked black pepper
    15 grape tomatoes, halved
    Salt and ground black pepper
    Bring a small pot of water to a boil. Boil the okra slices for 1 minute. Drain and rinse the slime off the okra. Bring more water to a boil in the pot and repeat the boiling and rinsing process. Set aside.
    Melt the butter in the oil in a large skillet over medium heat. Add the lima beans, corn, onion, garlic, okra, and cracked pepper to the pan and cook, stirring occasionally, until the onion is translucent and the beans are tender, about 5 minutes.
    Add the tomatoes and cook for 1 minute to heat through. Season to taste with salt and pepper. Serve warm.
    Serves 4

Creamy Mashed Potatoes with White Andouille Gravy
    Making perfect mashed potatoes is an art form. For me, perfect mashed potatoes must be creamy (no lumps!) and have real potato flavor. I use a food mill to produce a smooth, even texture and add butter and cream to enhance the natural flavor of the potatoes. Served with a side of White Andouille Gravy, these fluffy potatoes are truly heavenly.
    MASHED POTATOES
    3 large baking potatoes
    Salt
    1 teaspoon unsalted butter
    8 tablespoons (1 stick) unsalted butter, melted
    1 cup heavy cream
    Ground black pepper
    WHITE ANDOUILLE GRAVY
    7 ounces fresh andouille sausage, casings