Edible Piedmont Winter 2010-2011 : Page 2
edible Piedmont Winter 2010/11 RECIPES 10 12 13 13 16 17 Nancie McDermott’s Old-Time Chess Pie Bacon Brussels Sprouts Down East Barbecued Oysters Lexington Style “Dip” Cornbread Sausage Dressing Green Bean Casserole with Shitake Cream Sauce and Fried Shallots Eastern Carolina Scalloped Oysters Chocolate Pecan Pie Hoppin’ John Marilyn’s Pie Crust Grannie’s Pie Crust Fried Pies Sandra’s Master Pot Pie Dough Classic Turkey Pot Pie Council Farms Free Range Chicken and Egg Drop Soup with local shitake mushrooms Rich Gourmet Hot Chocolate Vanilla Hot Chocolate Seduction Vanilla Marshmallows Pig Tail Rillette Braised Ox Tails Trotters and White Beans Lardo or Cured Pork Fat Bone Marrow Bones Cream of Daikon Soup 17 18 21 23 NC Christmas Trees. Photo Credit Bill Russ for NC Tourism 23 23 24 24 28 6 8 10 AT OUR TABLE EDIBLE NOTES EDIBLE INK A look at Nancie McDermott’s new book, Southern Pies WHAT’S IN SEASON, WINTER HOLIDAY TRADITIONS Cook some of Amy Tournquist’s holiday favorites HISTORY WITH A SIDE OF LUCK Wonder why black-eyed peas on New Year’s Day? By Liz Tarpy PERFECT PIES By Marilyn Markel SAVORY PIES By Sandra Gutierrez FROM THE CHEF’S TABLE By Jay Pierce ASHTON’S WINNING RECIPE By the Chef’s at Ashton’s EDIBLE PIEDMONT | WINTER 2010/11 30 EDIBLE LIQUID, HOT CHOCOLATE By Belinda Ellis and Fred Thompson EDIBLE TRADITIONS, A RITUAL OF WINTER By Carroll Leggett ODDS AND ENDS, THINKING SUSTAINABILITY By Fred Thompson and Kyle Wilkerson LOCAL HEROES, PERRY-WINKLE FARMS By Nancie McDermott OCTOBER 2010: DUTCH BUFFALO FARMS By Emily Lancaster and Farrell Moose EDIBLE POETRY, CASHEWS By Michael Mc Fee COVER By Brian Hagiwara 34 12 15 37 31 32 33 38 39 40 40 41 47 20 42 22 24 26 28 47 50 4
Publication List
