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

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    2 tablespoons all-purpose flour
    1¼ cups fat-free milk
    Salt and ground black pepper
    To make the mashed potatoes: Peel the potatoes and cut into 1-inch cubes. Combine the potatoes and water to cover by 1 inch in a large saucepan. Add ½ teaspoon salt and the 1 teaspoon butter to the water. Bring to a boil, then immediately reduce to a gentle simmer and cook until the potato cubes are fork-tender, 20 to 25 minutes.
    While the potatoes are cooking, heat the cream in a heavy-bottomed saucepan over medium-low heat until warmed through but not boiling, about 4 minutes.
    Drain the potatoes. Use a food mill or ricer to cream the potatoes into a bowl. Stir in the melted butter. Then stir in 3/4 cup of the warmed cream. Add more cream if desired for a thinner consistency. Season with salt and pepper to taste.
    To make the gravy: Heat a medium cast-iron skillet over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon. Cook until browned and cooked through, about 8 minutes. Remove the sausage with a slotted spoon and transfer to a paper towel-lined plate to drain.
    Whisk the flour into the fat in the skillet and cook over medium heat for 1 minute. Whisking constantly, add ½ cup of the milk. Gradually add the remaining 3/4 cup milk and cook, stirring often, until the gravy has thickened, about 6 minutes. Season with salt and pepper to taste. Add the cooked sausage to the gravy and cook for 1 minute to heat through.
    Transfer the potatoes to a serving bowl and serve hot with the gravy.
    Serves 4 to 6

Field Peas with Okra and Andouille Sausage
    Field peas have a soft, creamy texture. One of the signs of summer for me is a big pot of field peas and okra simmering on the stove top. In the South, these are usually served with squares of crunchy cornbread and slices of fresh juicy tomatoes. I like to make my peas and okra with andouille sausage and serve over rice for a hearty, filling meal.
    1 teaspoon extra-virgin olive oil
    ¼ pound andouille sausage links, cut into 1-inch pieces
    3 cups fresh or frozen field peas (lady peas or black-eyed peas may be substituted)
    10 fresh whole okra pods
    6 fresh basil leaves, torn into pieces
    Salt and ground black pepper
    Heat the oil in a medium saucepan over medium heat. Add the andouille and cook, stirring occasionally, until the sausage begins to render its fat, 2 to 4 minutes.
    Add the field peas, okra, and enough water to cover by 1 inch. Bring to a boil, reduce to a simmer, cover, and cook until the peas and okra are tender, 40 to 45 minutes.
    Stir in the basil. Season to taste with salt and pepper.
    Serves 4 to 6

Sweet and Spicy Coleslaw
    Making coleslaw from scratch has long been a tradition in my extended family. My mom remembers her Grandma McCarter making coleslaw using ingredients fresh from her garden. My recipe is a different take on the old Southern favorite. The sweetness and heat in this coleslaw pairs nicely with almost any seafood dish. I love serving it with my crab cakes (page 33 ).
    CABBAGE
    ½ head red cabbage, halved, cored, and sliced thinly
    ¼ red onion, thinly sliced
    SWEET JALAPEÑO AND PECAN VINAIGRETTE
    ¼ cup pecan halves, toasted
    ¼ cup sugar
    1 tablespoon finely chopped fresh jalapeño pepper
    3 tablespoons apple cider vinegar
    2 tablespoons balsamic vinegar
    3/4 teaspoon fresh lemon juice
    1/8 teaspoon celery seed
    1/8 teaspoon salt
    1/8 teaspoon ground black pepper
    3 tablespoons extra-virgin olive oil
    To prepare the cabbage: Combine the cabbage and onion in a large bowl.
    Combine the pecan halves, sugar, pepper, the vinegars, lemon juice, celery seed, salt, and pepper in a blender. Blend to combine. Remove the cap from the center of the blender’s lid. With the blender on low, drizzle in the oil until combined.
    Toss the cabbage mixture with the vinaigrette. Chill in the refrigerator for at least 30 minutes. Before serving, adjust the seasoning with more salt and pepper to taste.
    Serves 4

Grandmother Adele’s