By James Farmer
New twists on conventional Southern favorites
Southern nutrition is greater than cornbread, biscuits, and fried chook. James Farmer revamps the menu together with his personal twists on conventional Southern dishes (ergo, Peach and Pecan bird Salad, Collard Cole Slaw, Plum and Persimmon red meat Tenderloin). Stitched including a mixture of culture and nostalgia, Farmer’s dishes are up-to-date for today’s way of life with out sacrificing the delicious satisfaction that's the hallmark of Southern meals, all utilizing what's clean and top, gleaned from the land and backyard and steeped in background.
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Extra resources for A Time to Cook: Dishes from My Southern Sideboard
Some small bits are cool but the more you stir it, the more shit is going to break down, so its better to start bigger and work to smaller, you know? Sauté that tofu around with the veggies for 2 to 3 minutes and try to get it all mixed in. If the pan starts looking dry, add a splash of water and move the fuck on. Add the soy sauce and lemon/lime juice all over the pan. Add the spice blend, shredded carrot, and nutritional yeast right after and stir those fuckers in. Let this all cook together for about 2 minutes so that the flavors blend.
This goes great with Biscuits and Gravy if you’ve got some fucking time. MAKES ENOUGH FOR 2 TO 4 AS A SIDE ¼ cup vegetable broth 1½ teaspoons maple syrup or agave syrup 1 teaspoon tomato paste 1 teaspoon liquid smoke* 2 teaspoons soy sauce, tamari, or Bragg’s Liquid Aminos 2 teaspoons olive or grapeseed oil 8 ounces tempeh 2 cloves garlic, minced 1½ teaspoons of your favorite no-salt, all-purpose seasoning blend 1 bunch kale, cut into 2-inch strips (about 7 cups) 2 tablespoons lemon juice 1 In a small glass, mix together the broth, maple syrup, tomato paste, liquid smoke, and 1 teaspoon of the soy sauce and set that shit aside.
Put them in a big container and cover with a couple inches of water. They’re going to swell up as they soak and you don’t want those bastards sticking up out the water. Soak them overnight or for at least 4 hours. This will help cut down on your cook time. Throw them in the water before you go to work and then they’re ready to 34 cook when you get home. When you’re ready to cook the beans, drain the soaking water and throw the beans in a pot. You can add some carrots, onions, celery, or bay leaves for flavor, but that shit is not required.