The Sweet Magnolias Cookbook (21 page)

2 medium red-skinned potatoes, diced into ½" cubes

3 cups water

6 slices bacon, cut into thin strips

1 cup finely diced onion

2 (20-ounce) packages frozen creamed white corn, thawed

4 cups half-and-half

1 cup chicken stock

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teaspoon ground nutmeg

Salt and pepper to taste

Bring potato cubes and 3 cups water to a boil in a large Dutch oven, reduce heat, and cook until potato cubes are cooked through. Remove from heat and set aside. (Do not drain.)

Cook bacon in a small Dutch oven or large saucepan until crisp. Using a slotted utensil, remove bacon from pan, and reserve drippings in pan.

Sauté onions in drippings until tender. Stir in remaining ingredients. Bring to a boil over medium heat, stirring often.

Add potato cubes and their cooking water to the soup. Return to a boil. Reduce heat to low, and simmer 5–10 minutes.

Ladle into bowls, garnishing each with the cooked bacon.

¾ cup cornmeal

¾ cup all-purpose flour

1 tablespoon sugar

2 teaspoons seasoned salt

1 teaspoon freshly ground black pepper

1 pound fresh okra

½ cup buttermilk

1 egg, beaten

¾ cup canola or vegetable oil

Combine cornmeal, flour, sugar, salt and pepper in a mixing bowl. Whisk until blended.

Trim ends from okra, and discard. Slice okra into ½" pieces. Place sliced okra in cornmeal mixture, and toss to coat. Remove okra from mixture, shaking off excess.

Whisk together buttermilk and egg until smooth. Place okra in egg mixture, and toss to coat. Transfer okra back to cornmeal mixture, and toss to coat and cling. Transfer coated okra to a surface lined with paper towels.

Heat oil in a heavy skillet over medium-high heat. Test oil to make sure it is hot enough to fry properly. Place a single piece of coated okra in hot oil. It should sizzle and bob around. Working in single-layer batches, carefully place coated okra in hot oil. When golden brown on underside, flip okra over, and cook on other side. When golden brown on both sides, remove from skillet with a slotted utensil, and place on surface lined with paper towels to drain. Sprinkle lightly with seasoned salt or sea salt. Enjoy immediately.

Note: The coating method in this recipe is known as dry-wet-dry. It is the secret to the cornmeal coating staying on the okra during the frying process. Use this same method for any cornmeal-crusted garden veggie—fried green tomatoes, zucchini, yellow squash, Vidalia onion rings, etc.

Fall Harvest Bisque

2 medium butternut squash, peeled, seeded, diced

6 cups chicken stock

2 cups apple juice or cider

1 (3") cinnamon stick

2 teaspoons minced fresh rosemary

2 cups apple sauce

2 cups whipping cream or half-and-half

¼ cup maple syrup

1 teaspoon vanilla extract

½ teaspoon grated nutmeg

Salt and white pepper to taste

 

In a Dutch oven, combine first 5 ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer until squash is tender. Remove cinnamon stick. Using blender or food processor, puree in batches. Return mixture to Dutch oven. Add remaining ingredients, and cook until heated through, stirring occasionally. Do not boil.

SERVES 10