Southern

Sour Cream & Honey Cornbread

February 11, 2010 by Charles 2 Comments

Despite its relative utility, chemistry never held much sway. Instead of chemical compounds and balanced equations, I preferred studying the subjunctive tense for être and avoir, or drawing the shape of parabolic curves, or studying the machinations of medieval European princes. Even looking at plant cells seemed more interesting than mixing chemicals.

Admittedly, some of my classmates saw things differently. Walk into a French, Algebra, or History classroom, and the setting is sedate and similar: rows of desks, facing a blackboard. Walk into a chemistry classroom, and the mood is one of potential and excitement: Bunsen burners, microscopes, lab coats, test tubes, fire extinguishers, and an emergency chemical-bath. As one of the Chemistry teachers liked to boast, “You can’t die in English class.”

And yet, all I could muster up was a stifled yawn. Chemistry …

Red Beans and Rice

February 4, 2010 by Charles 2 Comments

Memories are a funny thing. I look back at certain events or times, and wonder what it was that made a certain scene memorable, that gave it such staying power.

With childhood memories, the question evokes a stronger response – owing, perhaps, to the idea that a memory resonates with more emotion the more distant it seems. There’s something inspiring and captivating about looking back in your subconscious and finding a picture of yourself at a younger, more exciting age.

There I am, 20 years old, turning a corner outside of a Paris cafe, and bumping into the Prime Minister. There I am, 18 years old, sweating under the bright lights of my high-school…

Sweet Potato “Pie” or Yamakopita

January 25, 2010 by Charles 5 Comments

When it’s not ripping and breaking, or tearing and fraying, phyllo dough can be quite a treat.

Phyllo dough is paper-thin sheets of raw, unleavened flour dough, most typically found in Mediterranean cuisine. Indeed, the dough is most often associated with spanakopita and baklava – but little else. Which is perhaps why one of the leading producers of the dough has a running contest involving phyllo.

Always a sucker for a good recipe contest, …

Vanilla Eggnog Popovers

January 18, 2010 by Charles 4 Comments

As I’ve noted, popovers can be a fickle lot. Sometimes they don’t pop. Sometimes they explode. And sometimes, they simply refuse to come out of their cups.

But when everything comes together, when the popovers pop and glide effortlessly out of their cups, and the warm dough heats your fingertips, the results can be stunning. To give these popovers a winter touch, I used…

Pecan Pie with Candied Pecans

December 14, 2009 by Charles 2 Comments

I didn’t make it back to New Orleans this Thanksgiving. But I still wanted a piece of the city at the table. To that end, I settled on a piece of pecan pie, inspired by the Pecan Pie served at The Camellia Grill.

The Camellia Grill is a local landmark, its Greek columns set right off the streetcar line and the river-bend, and sandwiched between the Uptown and Carrollton neighborhoods. Its patrons run the gamut, with partied-out college freshmen seated elbow-to-elbow with local luminaries, with everyone in between still waiting to be seated.

Two well-worn green couches sit on opposite ends of the Grill, and serve as the designated waiting area. A series of one-legged stools, bolted to the ground, snakes around the counter,…