Heirloom Eats

heir·loom (noun): a valuable object that has belonged to a family for several generations

From furniture and faith to collectibles and character traits, there are a lot of things that get passed down over the course of a family’s history, and recipes are no exception. But a recipe nurtured by generations of love and care is so much more than the food it creates. It’s also a reminder of the laughter and light that can happen when a family comes together.

Photography by Rich Smith

Olivier Salad

Yekaterina (Kat) Smith with Olive Smith | Signal Mountain

Yields: 8-12 servings

Ingredients

• 8 small or 4 medium golden potatoes, peeled and boiled • 1½ cups baby carrots, boiled • 5 eggs, hard-boiled • 20 oz. chicken breasts, cooked • 1 small onion • 1 large Granny Smith apple • 1 (16 oz.) jar dill baby pickles, drained • 1 (15 oz.) can sweet green peas, drained • Salt and pepper, to taste • 1 cup mayonnaise • Fresh dill and/or parsley, chopped (optional)

Directions

Ensure all of the ingredients are at room temperature. Dice potatoes, carrots, eggs, chicken, onion, apple, and pickles into small cubes (approximately 1/8 of an inch). Put diced ingredients in a large bowl and add green peas. Stir to combine and season with salt and pepper to taste. Fold in mayonnaise just before serving and garnish with dill and/ or parsley. Note: Best served chilled.

“I was born and raised in Russia and moved to the United States when I was 15 years old. My earliest childhood memories are of family and friends gathering around the table, sharing conversations, laughter, and food. In Russia, food has always been a big part of the culture – something with deep roots and meaning. One of my favorite Russian dishes is Olivier salad. It’s a nostalgic recipe dating back to the 1800s and to this day is a staple at a Russian holiday table. I learned how to make Olivier salad from my mom and grandmother, and I make it for my family every year for the holidays. As a way of honoring the memory of the two most important and cherished women in my life, I will pass this recipe and tradition on to my children.” – Yekaterina Smith

Oxtail Tinola

Anna Pitts with Sally Arca Gass | Tunnel Hill

Yields: 6 servings

“Over the last few years, my mom has been teaching me more of her favorite Filipino recipes. Since my dad passed in February, I’ve been spending as much time with my mom as possible, mostly by her side in the kitchen. Together, we make Filipino dishes, and it’s been so fun sharing a piece of our heritage with others. The Oxtail Tinola is a fifth-generation recipe that my great-grandmother Sophia taught my mom, and now I’m teaching it to my own children. Traditions and good recipes are meant to be savored, time with family even more so.” – Anna Pitts

Ingredients

• 6 oxtails • 2 tsp. salt • 1/3 cup ginger, diced • 2 Tbsp. chicken bullion • 1 bay leaf • 1 Tbsp. ground pepper • 1 tsp. celery salt or 3 fresh celery stalks • 2 bok choy, roughly chopped

Directions

Add water to a Dutch pot and bring to a boil. Add oxtail and cook for 20 minutes. Remove oxtail from the pot and trim off any fat. Drain water from the pot and refill it with fresh water before adding the oxtail back to it. Cook over medium heat for roughly 3 hours or until meat is tender. If the meat is not getting tender, add more water and continue cooking. Once meat is tender, add salt, ginger, bullion, bay leaf, pepper, and celery. Cook for 20 minutes. Add bok choy and cook for an additional 10-15 minutes. Serve alongside cooked rice.

GO TO CITYSCOPEMAG.COM FOR MADYSON FOSTER'S MEATBALL RECIPE

Red Gravy

Madyson Foster with April McCracken | Chattanooga

Yields: 10-12 servings

Ingredients

• ¼ cup olive oil • 1 medium bulb of garlic, peeled and chopped • ½ onion, finely chopped • 2 (28 oz.) cans San Marzano crushed tomatoes • 1 (28 oz.) can Italian tomato sauce • 1 (12 oz.) can tomato paste • 24 oz. water • 1 Tbsp. salt or to taste • ½ heaping Tbsp. dried oregano • ½ heaping Tbsp. dried basil or 5 large fresh basil leaves, torn into pieces • 1 Tbsp. dried Italian parsley or ¼ cup fresh Italian parsley, chopped • 1 cup red wine • ¼ cup Romano or Parmigiano-Reggiano, grated • 1 tsp. black pepper • 2 pinches crushed red chili • 1 Tbsp. sugar

Directions

In a large pot, heat olive oil until it crackles when a drop of water is added. Reduce heat to medium. Add garlic and brown lightly before adding finely chopped onion. Sauté onion until soft. Add all tomato products and water. Mix well and add salt to taste. Add any dried herbs and wine, making sure to reserve pepper, red chili, and any fresh herbs for later in the process. Add in grated cheese. Simmer the gravy for 8-plus hours or until thick. If you feel your sauce is too thick, add ¼ cup water. Make sure to stir often to ensure the gravy does not burn. When the sauce has simmered for most of the day, add in the pepper, red chili, sugar, and any fresh herbs and cook for another 2 hours.

Note: Cook low and slow. Start the recipe one day for a few hours and finish it the next or start early in the morning and simmer it until the evening. For a more flavorful sauce, simmer with cooked meatballs or Italian sausage. You can also cook meatballs in the pot prior to starting the gravy recipe in order to get more meat flavor/juices. Serve with meatballs and pasta, or use in your favorite Italian dish.

“Growing up, my family’s red gravy was more than just a pasta sauce; it meant that we were having dinner as a family. Our dinners were and are currently loud and full of laughs and Italian arm gestures, because how else would we get our point across? We honor our previous generations and the old world by having lasagna, rigatoni, meatballs, and Italian sausage for our Christmas meal. Now, this red gravy has become famous among my Chattanooga friends to the point where people will bring me big Mason jars when they hear I have the red gravy in the pot simmering. I’m happy to share this recipe with my community, but the Mason jar invitation still stands!” – Madyson Foster

Cornbread Dressing

Shelia Keasler with family | Ooltewah

Yields: 10-12 servings

Ingredients

• 2 (10-inch) skillets of cornbread • 9 biscuits • 1½ sticks butter, divided • 5 (14.5 oz.) cans chicken broth • 1 white onion, finely chopped • 6 stalks celery, finely chopped • 5 eggs, beaten • 4 Tbsp. dried, rubbed sage • 1-1½ Tbsp. salt or to taste • 2 Tbsp. ground black pepper • 6 Tbsp. bacon drippings or vegetable oil, divided

Directions

Take prepared cornbread and biscuits and finely crumble by hand into an oversized mixing bowl and set aside. In a large saucepan, melt 1 stick of butter on medium heat. Add chicken broth to the melted butter and keep warm. In a separate pan, sauté onion and celery in remaining ½ stick of butter on medium heat and cook until tender. Pour beaten eggs over the cornbread mixture and stir until well combined. Pour warm butter and broth combo (reserving 2 cups to adjust consistency later) over cornbread mixture and stir with spoon until moist throughout. Add sautéed onion and celery, sage, salt, and pepper. After all ingredients are added, use the reserved chicken broth to adjust the consistency, which should be similar to oatmeal. Once desired consistency is attained, cover and refrigerate overnight. When ready to cook, preheat oven to 375° and allow mixture to come to room temperature. Prepare three cast-iron skillets by adding 2 Tbsp. of bacon drippings or vegetable oil to each one and heating in the oven. Pour dressing into warm skillets and bake for 45 minutes or until edges are golden brown. Run under the broiler for several minutes or until the top is browned.

Note: Dressing mixture should be prepared the day prior to cooking and refrigerated. Cornbread and biscuits may also be baked 1-2 days prior to mixing and kept in a cool, airtight location. Unused mixture may be refrigerated for up to 2 days or frozen.

(L to R): Sarah Keasler, Emerson Teal, Allie Keasler Teal, Betty Buckley, Shelia Keasler, and Taylor Keasler Reed

“Many of my fondest childhood memories are the times I spent with my grandparents. My grandmother, Christine Buckley, was a wonderful cook, always preparing food for her family, friends, and church, and she would often let me help in the preparation. She loved nothing more than having us all around her dinner table, sharing laughs and stories as we did each Sunday for over 35 years. Granny Buckley passed down many treasured traditions, especially her love of cooking during the holiday season. Preparing this cornbread dressing that she made each Thanksgiving and Christmas allows our family to reflect on the values of love and togetherness that she instilled. I feel very fortunate to have had her influence in both mine and my children’s lives. Sharing her recipe and enjoying the dressing is our way to spread her love.” – Shelia Keasler

Ravioli

Carla Donina with family | Riverview

Yields: approx. 180 ravioli

Ingredients

For the dough: • 12 large eggs • 1 tsp. salt • 2 Tbsp. water • All-purpose flour, as needed • 1 Tbsp. vegetable oil

For the cheese filling: • 3 lbs. ricotta cheese • 1 lb. mozzarella cheese • 1 cup Parmesan cheese, grated • 3 large eggs • ½ cup fresh parsley, chopped • Salt and black pepper, to taste

Directions

For the dough: Using a stand mixer with a dough hook, beat eggs, salt, and water. Gradually add flour until mixture forms a ball. Knead dough on a floured surface, gradually adding more flour as needed so that the dough is still soft but not sticky. Transfer to an oiled bowl, cover with a towel, and let rest for at least 1 hour. When dough has rested, cut off a portion while leaving the remaining amount covered. Press the dough into a rectangle and roll it through a pasta machine at least two times at the widest setting. Reduce setting and process the dough two more times, and then repeat the step. The dough should be about 1/8-inch thick, 12-18 inches long, and 3-4 inches wide. Keep dough dusted with flour as you work. Lightly dust a work surface and lay out pasta. On half of the sheet, drop tablespoons of your favorite filling about 2 inches apart. Fold the other half of the dough over the filling. With your fingers, gently press out air pockets around each mound of filling. Use a sharp knife or ravioli cutter to cut out pillowed squares, and crimp the edges of each ravioli to seal. Lightly dust a baking sheet with flour and arrange ravioli in a single layer. Repeat with remaining dough and filling. In a large pot of boiling salted water, cook batches of the ravioli until they float to the top (about 4 minutes) and remove with a slotted spoon.

For the filling: To make cheese filling, simply mix all ingredients together in a bowl.

GO TO CITYSCOPEMAG.COM FOR CARLA DONINA'S MEAT FILLING AND TOMATO SAUCE RECIPES Standing (L to R): Jonathan Swader, Bobby Donina, Marco Wade, and Michelle Donina. Seated (L to R): Julia Harrison, Carla Donina, Jerry Mitchell, Stella Donina, Joe Donina, and Rob Donina

“It has been 100 years since my grandparents, Anthony and Emelia, left Italy and started new lives in America. As their grandchildren and great-grandchildren, we have enriched our family with spouses and children of different ethnic backgrounds and cultures. Our diversity enhances the rich Italian cooking history and the recipes they have handed down through the generations. This ravioli dish is our annual traditional Christmas dinner.” – Carla Donina

(L to R): Chardonnee Calixte, Jeremiah Gordon, Raj Waddell, Jetson Taiwo, Joanne Denise, and Mendy Calixte

Pikliz

Chardonnee Calixte with family | Hixson

Yields: 8 servings

Ingredients

• 2 cups green cabbage, shredded • 6 scotch bonnet peppers, thinly sliced • 1 cup bell peppers, thinly sliced • 1 red onion, thinly sliced • 1 large carrot, grated • 12 peppercorns • 1 tsp. salt • 4 garlic cloves, minced • 2 cups white vinegar • 1 lime • Tomato, for garnish • Parsley, for garnish

Directions

Place cabbage, peppers, onion, and carrot in a mixing bowl. Mix in the peppercorns, salt, garlic, and vinegar. Squeeze the lime over the ingredients in the bowl and mix well. For enhanced flavors, let it sit for several hours. Top with tomato and parsley for serving.

“Pikliz is a recipe that originates from my husband’s home country of Haiti. For most Haitian families, this dish is a must-have for a complete meal. This spicy cabbage is traditionally served with rich meats and fried foods, like griot (fried pork), and especially fried plantain. Being one of the most authentic garnishes from Haitian cuisine, it always sets a nostalgic mood for my husband. It also pairs nicely with rice and beans, noodles, or roast chicken. This recipe is a must-have year-round and a unique meal garnishment that represents an international identity of Haitian cuisine.” – Chardonnee Brown

Chocolate Drop Cookies

Melissa Davenport with Susan Birkhead | East Ridge

Yields: 20 cookies

Ingredients

• 2 cups granulated sugar • ½ cup cocoa powder • ¼ lb. butter • ½ cup whole milk • 1 tsp. vanilla extract • ½ cup creamy peanut butter • 3 cups quick oats

Directions

In a saucepan, combine the sugar, cocoa powder, butter, and milk. Heat over medium-high heat, stirring constantly until boiling. Boil for 1 minute. Remove pan from heat and add vanilla and peanut butter. Stir well. Once mixture is well combined, stir in oats. Drop heaping tablespoons onto parchmentlined countertop. Allow to cool 4-6 hours. Store in an airtight container.

“During the Vietnam War, my Uncle Ernie gave up his full-ride scholarship playing football for the University of Tennessee to join the Marines. While he was stationed in Vietnam, his wife, my Aunt Margaret, would make these chocolate drop cookies and mail them to him. By the time the cookies made it to him, they had been reduced to mere crumbs in transit. Uncle Ernie reported back that he and his buddies didn’t care; they would pass the box around and eat until every last crumb was gone.” - Melissa Davenport