Cookbook Review of the Month - May 2007
This month's selection is Naomi's Home Companion. I choose this book since May is the month for Mother's Day and Naomi Judd is perhaps one of American's best known mothers, entertainers, and self proclaimed housewife. She has done it all, from single mother to Wynonna and Ashley Judd, waitress, registered nurse to country music superstar. This is a wonderful pictorial history of her family, their favorite recipes and a dose of Southern Comfort. It's a great read as well as a great cookbook.
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This is a wonderful book tracing the life of country superstar Naomi Judd. It is filled with her life story, photo clips, kitchen wisdom, life wisdom, her friends and their recipes (Michael Bolton's Marinara Sauce). Her recipes are truly southern comfort food. The pictures make you want to jump right in and start cooking. By the time you finish the book, you'll feel like a member of the family. |
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Sample Recipe from the book: I chose the recipe Coming Soon to a Table Near You...Fried Green Tomatoes
after all, what could be more Southern than that?
Coming Soon to a Table Near You...Fried Green Tomatoes
Ingredients:
- 3 medium, firm green tomatoes (about 1 pound)
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1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup white cornmeal
- About 2 1/4 cups solid vegetable shortening (1 pound can) or 2 1/4 cups bacon fat, for frying
- Sugar, if needed, after frying (if added too soon, the tomatoes will stick)
PREPARATION
1. Cut each tomato into four 1/2-inch thick slices. Season with salt and pepper. On a sheet of waxed paper, spread the cornmeal. Dredge the slices of tomato in cornmeal, coating well on both sides.
2. In a large, heavy skillet, add enough shortening or bacon fat to come to a depth of 1/2 inch and heat over high heat until shimmering and just starting to smoke a little. Add half of the tomato slices to the skillet. Lower the heat to medium-high. Cover the skillet and cook until the bottoms of the tomatoes are browned and thre sizzling stops, about 4 minutes. Turn the tomatoes over with a slotted spatula. Cover and fry the second side, about 2 minutes. The tomatoes should be slightly soft around the firm edges. Remove the tomatoes with the spatula to paper towels to drain. Taste, and if too tart, sprinle with sugar while still hot.
3. Repeat with the remaining tomato slices. Serve hot.
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