Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posts tagged ‘southern food’
Posted: April 4th, 2013

timetocookThanks to everyone who entered the drawing for “Fresh Italian Cooking,” from Academia Barilla. The winner is Jill Fuller. I’ll pop it in the mail today.

If you are not Jill Fuller, you are eligible to enter the drawing for “A Time to Cook: Dishes from my Southern Sideboard,” by James T. Farmer III. This is one big, beautiful, hardback cookbook with deep Southern heritage recipes, most of wish I would gladly take a month off of work to cook. And then start over again.
Rosemary Shrimp and Garlic Grits caught my eye, as did a Scallop and Pear Salad, Peach Bread and Okra Fritters. The one I want to make tonight, though, is Sausage and Wild Rice Bake, recipe follows.

To enter the drawing, send an e-mail to jennie.geisler@timesnews.com. Please include your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT. I’ll draw from the pool of names next Thursday.

For those just here for the food, feast your eyes on this:

SAUSAGE AND WILD RICE BAKE
1 pound or more link sausage, sliced into rounds
1 medium Vidalia onion, chopped
1 cup sliced mushrooms, such as baby portobellos or crimini
1 can cream of chicken soup (now it’s a casserole!)
1 1/2 cups chicken stock
1 cup sour cream
1/2 cup flour
1/2 teaspoon minced garlic
Pinch of oregano
Pinch of thyme
Pinch of rosemary
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups uncooked wild rice or Carolina Gold rice
Crushed crackers or breadrumbs for topping, optional

1. Preheat oven to 400 degrees.
2. Arrange sausage rounds in a large iron skillet or baking dish, and bake until crispy on top. Reduce heat to 350 degrees. Drain sausage, reserving about 1/2 cup drippings and set aside.
3. In frying pan over medium heat, cook onion in reserved sausage drippings until translucent or slightly browned.
4. Combine all remaining ingredients, except rice and breadcrumbs, in a large bowl. Add the sausage and rice to this mixture. Transfer to a lightly greased casserole dish (You can add crushed crackers or breadcrumbs for a crunchy topping)_ and bake 35 or 40 minutes, until bubbly. Remove from oven and allow to rest and set before serving.
– “A Time to Cook: Dishes From My Southern Sideboard,” by James T. Farmer III

Posted in: Uncategorized
Posted: October 3rd, 2012

Thanks to everyone who entered the drawing for “Pure Vanilla: Irresistible Recipes and Essential Techniques,” by Shauna Sever. The winner is Alexandra Mazur. I’ll pop it in the mail soon.

If you are not Alexandra, you are welcome to enter the drawing for "The Sweet Magnolias Cookbook: 150 Favorite Southern Recipes," by Sherryl Woods and Teddi Wohlford. This charming volume offers classic southern dishes with a pinch of elegance and tablespoon of creativity. You might wonder how they have “classic” recipes with “creativity.” I don’t know either, but they do.

To enter, send a e-mail to jennie.geisler@timesnews.com. Please include your NAME, MAILING ADDRESS and the NAME OF THE BOOK YOU WANT. I’ll draw the name next Wednesday.

Here’s a good-looking recipe from “Sweet Magnolias:”

PANFRIED CATFISH WITH SPICY CORNMEAL COATING
1 cup vegetable or canola oil
CATFISH SOAK
2 cups buttermilk
1/2 teaspoon ground cayenne pepper
4 (6-ounce) catfish fillets
CORNMEAL COATING
1 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon Cajun or Creole seasoning
1 tablespoon garlic salt
1 tablespoon fresh grated lemon zest
1/2 to 1 teaspoon ground cayenne pepper, optional
WET MIX
3 eggs, beaten
3 tablespoons freshly squeezed lemon juice

For soak:
In a medium mixing bowl, whisk togetgher the buttermilk and cayenne pepper. Add catfish fillets, making sure each comes into contacdt with the liquid. Refrigerate 4 to 12 hours. Remove catfish from soaking liquid, and pat dry between paper towels. Discard the soaking liquid.
For cornmeal coating:
Combine all ingredients in a gallon-size zip-top food storage bag. Secure shut, and shake to blend. Set aside.
For wet mixture:
In a shallow dish, whisk together the eggs and lemon juice.
For breading:
Once you have dried off the catfish fillets after their buttermilk soak, you can proceed. The proper breading technique (for all frying) is a dry-wet-dry method. Dredge the catfilsh fillets, one at a time into the spicy cornmeal coating, then the egg mixture, then back to the spicy cornmeal coating.
For frying:
1. Heat oil in a large skillet over medium-high heat to 370 degrees. You will know when the oil is hot enough to fry if you drop a tiny bit of breading into the hot oil and it sizzles furiously. The oil should be hot, but not smoking.
2. Carefully lower the catfish into the skillet, frying 2 fillets at a time. The thickness of the fillets determines the cooking time. Total frying time is approximately 7 to 8 minutes, turning once halfway through frying.
3. Remove from skillet and let drawing on wadded paper towels.
4. Repeat for remaining fillets.
– “The Sweet Magnolias Cookbook”

Posted in: Uncategorized

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