By Trisha Yearwood, Garth Brooks, Gwen Yearwood, Beth Yearwood Bernard
There's even more to Trisha Yearwood than an award-winning state tune career—she's additionally a passionate Southerner who has received the hearts of nutrition community enthusiasts together with her cooking exhibit, Trisha's Southern Kitchen.
In her ny occasions bestseller, domestic Cooking with Trisha Yearwood, Trisha invitations you into her kitchen for a banquet of flavorful food and heartwarming own anecdotes. She stocks a trove of recipes from a life of colourful gatherings.
Trisha has that southern hospitality gene and whilst she chefs for others, it's an act of affection. From breakfasts in mattress like Garth's Breakfast Bowl that she makes for her husband to a hearty poultry and Wild Rice Casserole for potlucks or Grandma Yearwood's Coconut Cake for the top of a festive meal, her scrumptious recipes are devoted to her household. along are tales of foodstuff at domestic, church suppers, fish fries, seashore picnics, and vacation gatherings. every one dish—whether a primary, facet, or decadent dessert—may remind you of your personal favourite kinfolk meals or motivate you to create new traditions. Plus, Trisha bargains a great deal of functional suggestion on every thing from find out how to simply ice a cake to tips to expertly lower a slice of pie, and comprises time-saving information and component substitutions.
This soulful and honest testomony to a southern lifestyles good lived will satisfaction you and any domestic cook dinner who likes to consume good!
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Extra info for Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends
Out they come, ready to use and at the peak of flavor. When using nuts for salads and coconut as a condiment, I recommend a light dash of kosher salt to bring out the flavor. I can’t think of a single nut that doesn’t benefit from salt. — HEAT AND CHILES — There are a lot of chiles in my recipes. If you like spicy food, this will please you— if not, or if you’re cooking for kids, not so much. Feel free to omit the chiles or to scale them back as you wish. Removing the seeds and membranes is one way of scaling back the heat.
1 CUP/220 G FRENCH PUY LENTILS 2 1⁄ 2 CUPS/600 G CHICKEN OR FISH STOCK (PAGE 27) OR WATER KOSHER SALT 3 ⁄ 4 CUP/100 G WALNUTS, TOASTED (SEE PAGE 30), SALTED, AND COARSELY CHOPPED In a medium saucepan, combine the lentils and chicken stock and set over medium heat. Simmer for 25 to 30 minutes, or until the lentils are tender and the liquid is absorbed. As the lentils finish cooking, watch carefully for scorching. Add some salt, stir, and taste, adding more salt as needed. Finish by sprinkling walnuts on top.
Look for superior grade or imperial. Salt cod is sometimes called morue, bacalao, or saltfish. — Blue Corn Griddle Cakes — Like pancakes, these tasty little cakes are irresistible. Make a big stack and keep them hot by swaddling them in a dish towel and popping them in a warm oven until you’re ready to eat. Be sure to have plenty of salted butter on hand. 2 EGGS, AT ROOM TEMPERATURE 1 ⁄ 4 CUP/50 G SUGAR 1 ⁄ 2 CUP/65 G ALL-PURPOSE FLOUR 1 TSP KOSHER SALT 1 CUP/240 ML WHOLE MILK 1 TSP BAKING SODA 5 TBSP/70 G BUTTER, MELTED BUTTER FOR THE GRIDDLE 1 CUP/140 G BLUE CORNMEAL (SUBSTITUTE YELLOW OR WHITE) FLAKY OR COARSE SALT Preheat the oven to 175°F/80°C.
Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends by Trisha Yearwood, Garth Brooks, Gwen Yearwood, Beth Yearwood Bernard