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

Dressing with a Twist
    The original version of this recipe was created by my Grandmother Adele. She typically served her dressing at holidays like Thanksgiving and Christmas, as part of a turkey dinner. While I’ve kept her delicious recipe largely intact, I’ve added fresh herbs to brighten up the flavor and created individual portion sizes, making it easy to serve for any occasion.
    2½ cups crumbled cornbread
    1 cup torn white bread
    ½ medium onion, quartered
    ½ cup thickly sliced celery
    1 large egg, well beaten
    1 hard-boiled egg, finely diced
    1 teaspoon fresh thyme leaves
    1½ teaspoons minced fresh sage
    ½ teaspoon minced fresh rosemary
    ½ teaspoon salt
    ¼ teaspoon ground black pepper
    2 cups chicken broth
    4 tablespoons (½ stick) unsalted butter, melted
    Preheat the oven to 350°F. Coat 6 small quiche or tart pans (about 4½ inches wide and 1 inch tall or holding about ½ cup each) with cooking spray.
    Combine the cornbread and white bread in a medium bowl. Combine the onion and celery in a food processor and pulse until fine. Add to the bread mixture and stir to combine.
    Add the beaten egg, hard-boiled egg, herbs, salt, and pepper and mix together well. Add the broth and melted butter. Stir to combine.
    Divide the dressing mixture among the prepared pans. Place the pans on a baking sheet and bake until lightly browned around the edges and the middle is set, 30 to 35 minutes. Transfer to a rack to cool for 5 minutes. Carefully remove the dressings from the pans and place on individual plates to serve.
    Serves 6

Turnip Greens Pesto Pasta Salad
    Driving through the South in the fall, you’ll see gardens overflowing with greens. Turnip greens are an often-overlooked ingredient and they are full of nutrients and delicious when cooked. I use this versatile “pesto” with my Rosemary Focaccia for an appetizer (see the opposite page) as well as in this simple pasta salad that can be served hot or cold.
    3 cups small pasta shapes (bow-ties or penne work well)
    Turnip Green Pesto (page 164 )
    5 oil-packed sun-dried tomatoes, thinly sliced
    1 tablespoon grated Parmesan cheese
    Bring a large pot of water to a boil. Season with salt. Stir in the pasta and cook according to the package directions.
    Drain the pasta and transfer to a large bowl. While the pasta is still warm, add the pesto and toss to coat. Add the sun-dried tomatoes and toss to combine.
    If serving warm, top with Parmesan cheese immediately. If serving cold, refrigerate for 1 to 2 hours and sprinkle with the cheese just before serving.
    Serves 4

A curtain panel or yard of fabric can make an inexpensive and elegant runner or tablecloth to use when decorating for a special occasion. Look for fabric that goes with your theme and enhances your table setting.

Rosemary Focaccia
    Homemade bread adds a special touch to any dish, from everyday sandwiches to elegant entrées. My Nanny Ida always had a loaf of homemade bread on the table when I came to visit, and she taught me that making bread doesn’t have to be a daunting task. This recipe is so quick and easy to prepare that soon you’ll always have fresh bread on hand, too! The dough can also be used to make a delicious pizza crust.
    1 envelope (¼ ounce) active dry yeast
    1 2/3 cups lukewarm (100° to 110°F) water
    4 cups plus 3 tablespoons bread flour
    ¼ cup plus 3 tablespoons extra-virgin olive oil, plus extra for greasing the pan
    2½ teaspoons salt
    1 teaspoon plus 1 tablespoon chopped fresh rosemary
    1 teaspoon kosher salt
    Combine the yeast and water in the bowl of a stand mixer. Let stand for 5 minutes until dissolved.
    Add 4 cups of the flour, ¼ cup of the oil, and the salt to the mixer bowl. Using the paddle attachment, beat on medium speed until the dough is smooth. Add 1 teaspoon of the rosemary. Replace the paddle with the dough hook and increase the speed to high. After about 4 minutes, the dough should form and be sticky.
    Sprinkle the remaining 3 tablespoons flour on a work surface.