The land of shrimp, collards and grits “The South is a place where tea is sweet and accents are sweeter, macaroni and cheese is a vegetable, front porches are wide and words are long. Buttermilk pie is a staple. Y’all is a proper noun. Chicken is fried, and biscuits come with cream gravy. Everything is darlin’ and someone’s heart is always being blessed.”
ublisher Lydia Inglett and author and food columnist, Pat Branning, announce the release of Branning’s new book, “Shrimp, Collards & Grits - Recipes, Stories and Art from the Creeks and Gardens of the Lowcountry.” In addition to almost 200 Lowcountry recipes, the full color, coffee table cookbook features 150 fine art paintings by such noted Southern artists as Ray Ellis, Nancy Ricker Rhett, John Carroll Doyle and Joe Bowler among many others. Branning was a featured author at last year’s Charleston
Food and Wine Festival. The book retails for $34.95 at www.mycarolinacooking.com and www.starbooks.biz The book is available locally at Charleston Cooks! The former Women’s Editor for WSB, Atlanta and a hostess for SCETV, Branning once hosted daily broadcasts on food and entertainment, teaming up with great chefs from around the country while developing a passion for anything Southern, especially cooking. Branning has lovingly compiled this collection of keepsakes from generations of Southern cooks. You’ll find timeless recipes still being served today at oyster roasts, barbecues, ladies luncheons, teas and lavish dinner parties throughout the South Carolina Lowcountry. Today, Branning works as a freelance writer, cookbook author and food editor for the BeaufortTribune.com. Branning’s website, www. mycarolinacooking.com is a source for recipes, art and stories about the Lowcountry.
Pat Branning, announce the release of her new book, “Shrimp, Collards & Grits - Recipes, Stories and Art from the Creeks and Gardens of the Lowcountry.”
Irish tradition: Bake delicious soda bread
IMAGE BY METROCREATIVE
Soda bread is often served as an accompaniment to corned beef dinners on St. Patrick’s Day.
Soda bread has become a staple of St. Patrick’s Day celebrations. But the tradition of Irish soda bread is a relatively recent one, especially when considering the extensive history of Irish
culture. In the 1800s, yeast breads were practically unheard of in rural Ireland. Yeast bread took a while to make and the results were not consistent to make it
a worthwhile venture for many households. Instead, people began experimenting with baking soda as a leavening agent. Not only was it a quick way to produce the aeration necessary for bread, the results also were more consistent than using yeast. The first soda breads featured only a few basic ingredients in addition to the baking soda, such as salt, buttermilk and flour. The bread was served often with fresh, churned butter. It is a recent change to the recipe to include other flavoring agents, like sugar, currants, caraway seeds and raisins. Although soda bread can be easily purchased at a bakery or supermarket, it’s more traditional to try to bake it at home. Here is a recipe for “Irish Soda
Bread With Raisins,” courtesy of Epicurious.com. • Irish Soda Bread With Raisins (Makes 1 loaf) Nonstick vegetable oil spray 2 cups all purpose flour 5 tablespoons sugar, divided 1 1/2 teaspoons baking powder 1 teaspoon salt 3/4 teaspoon baking soda 3 tablespoons butter, chilled, cut into cubes 1 cup buttermilk 2/3 cup raisins Preheat the oven to 375 F. Spray an 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt and
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baking soda in a large bowl to blend. Add butter. Using your fingertips, rub in until coarse meal forms. Make a well in the center of the flour mixture. Add the buttermilk, gradually stirring dry ingredients into the milk to blend. Mix in the raisins. Using floured hands, shape dough into a ball. Transfer to the prepared pan and flatten slightly (dough will not come to the edges of the pan). Sprinkle dough with remaining 1 tablespoon sugar. Bake bread until brown and when the tester inserted into the center comes out clean, about 40 minutes. Cool the bread in the pan for 10 minutes. Transfer to a rack. Serve warm or at room temperature.
Home and Design 2012