Root to Leaf: A Southern Chef Cooks Through the Seasons
Format: PDF / Kindle (mobi) / ePub
Finalist for the 2016 IACP Awards: Julia Child First Book
Eat More Vegetables.
Chef of the award-winning Atlanta restaurant Miller Union, Steven Satterfield—dubbed the “Vegetable Shaman” by theNew York Times’ Sam Sifton—has enchanted diners with his vegetable dishes, capturing the essence of fresh produce through a simple, elegant cooking style. Like his contemporaries April Bloomfield and Fergus Henderson, who use the whole animal from nose to tail in their dishes, Satterfield believes in making the most out of the edible parts of the plant, from root to leaf. Satterfield embodies an authentic approach to farmstead-inspired cooking, incorporating seasonal fresh produce into everyday cuisine. His trademark is simple food and in his creative hands he continually updates the region’s legendary dishes—easy yet sublime fare that can be made in the home kitchen.
Root to Leaf is not a vegetarian cookbook, it’s a cookbook that celebrates the world of fresh produce. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield's collection mouthwatering recipes make the most of available produce from local markets, foraging, and the home garden. A must-have for the home cook, this beautifully designed cookbook, with its stunning color photographs, elevates the bounty of the fruit and vegetable kingdom as never before.
a method for thickening juices released during baking, I macerate the rhubarb first and then, while cooking, reduce the liquid once the rhubarb is removed. Any remaining liquid oozes out of the crust or bubbles through the vents, leaving a trail of jammy streaks wherever it flows. 8 servings 4 cups ½-inch-diced rhubarb (5 to 6 stalks) Pinch kosher salt teaspoon freshly grated nutmeg 1 cup turbinado sugar, plus more for topping 1 double recipe Pie Dough, substituting 2 ounces cream
most Southerners cook field peas, and for good reason. The flavor develops slowly in the pot to create a rich broth that we call pot likker. There is so much deep flavor in these broths that they are often sopped up with cornbread and never drained or discarded. I add fennel bulb, celery, and fresh thyme to my field peas to increase the produce content and add complexity to this one-pot wonder. 6 to 8 servings 4 cups fresh shelled field peas (lady peas, pinkeyed peas, blackeyed peas,
paper thin, they can take on new meaning. Kohlrabi is a great example, particularly in this crunchy and refreshing mélange of celery root, tangerine, and pomegranate. If I happen to have an orange around too, it could easily end up in the mix. For this recipe it is best to use kohlrabi that is young and tender, as it does not need to be peeled and can fit easily whole on a mandoline. If you have a larger kohlrabi bulb, peel it first and cut it in half or into quarters before slicing. 4 to 6
and return the pan to the oven to bake until the crust is lightly browned, approximately 10 more minutes. Remove and let cool. For the Rustic Apple Tart: Double the recipe above and follow the instructions for preparing the dough. For the Rhubarb Turnovers: Double the recipe and then substitute 2 ounces of cream cheese for 4 tablespoons of the butter. Follow instructions for preparing the dough. TART DOUGH For Pecan-Caramel Chocolate Tart One 10-inch tart crust 9 tablespoons
oils: Chile, 174 squash seed, roasted, 301 okra, 164–75 Crispy Cornmeal-Fried, 170, 171, 243 Grilled, with Chile Oil and Cilantro, 174, 213 Roasted, and Summer Vegetables, 168, 169 olive oil: Bread Crumbs, 11 Confit New Potatoes, 219, 220 Olives, Braised Fennel with Oranges and, 25, 26, 104 onion(s), 40–53 Cucumber, and Tomato Salad, 141 Spring, Pizza, 52, 53 Spring, Soubise, 49 sweet, in Grilled Okra with Chile Oil and Cilantro, 174, 213 Torpedo, Grilled, with Greek Yogurt, 49,