Featured Cookbook

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1. Smoked Pork Tenderloin

2. Spoonbread with Flavoring Options

3. Chef's Favorite Lemon Tart

Book Description

Magnolia Grill, Ben and Karen Barker's Durham, North Carolina, restaurant, is among the country's best places to dine. The couple--he's the chef, she's in charge of pastry--now offer Not Afraid of Flavor, a collection of their spirited, Southern-influenced recipes, plus culinary wisdom all cooks can use. Dishes like Celery-Fennel Chowder with Oysters and Bacon, Crab Cakes with Sauce Diablo and Corn Relish Salads,

... (more)

Not Afraid of Flavor: Recipes from Magnolia Grill

Authors: Ben Barker, Karen Barker

Date: November 2000

ISBN: 0807825859

Publisher: University of North Carolina Press

Hardcover

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This is a lighter version of traditional spoonbread; by separating the eggs and beating the egg whites, a souffle effect is achieved--but there's certainly no compromise in flavor. You can let your imagination run wild as far as creating flavor combinations goes. Our friend Damon Lee Fowler, author of Classical Southern Cooking and Beans, Greens and Sweet Georgia Peaches, particularly likes a variant with leeks and Roquefort.

For the best results, your cooked base and egg whites should be at room temperature before beating the whites.

Makes: 12 to 14 portions

• Ingredients for the Base

• 2 1/2 cups milk

• 2 cups half-and-half

• 1 tablespoon salt

• 3 teaspoons sugar

• 1 cup cornmeal

• 1/2 cup flour

• 8 tablespoons unsalted butter (4 ounces), cut into pieces

• 6 eggs, separated

• 1/4 cup heavy cream

• Flavoring Options

• 3/4 cup of any of the following can be added to the base before folding in the egg whites:

• quince or apple puree

• sweet potato, butternut, or winter squash puree

• Vidalia onion or leek pureee

• ooked bacon or country ham

• chopped herbs, the kitchen sink, etc

1. Lightly butter a 12-cup shallow casserole.

2. Heat the milk, half-and-half, salt, and sugar in a heavy saucepan over medium heat. When small bubbles appear around the edge, slowly whisk in the cornmeal and flour, stirring constantly. Continue to stir as the mixture cooks and thickens. When smooth and creamy, remove from heat and stir in the butter until completely absorbed.

3. Beat the egg yolks and cream together until lightened in color. Gradually add to the cornmeal mixture. Next, add the flavoring option of your choice. Season generously before folding in the egg whites. The base can be made ahead to this point.

4. Preheat oven to 350 degrees. Beat the egg whites. Fold into the cornmeal mixture. Spread in the buttered casserole. Bake until puffy, golden brown, and just set, about 30 to 35 minutes. Serve immediately.

More From This Book:

1. Smoked Pork Tenderloin

2. Spoonbread with Flavoring Options

3. Chef's Favorite Lemon Tart

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