Food for Friday

I am a huge fan of  The Splendid Table, talk radio about cooking and food on National Public Radio.  Weekly, Jane & Michael Stern, “America’s foremost experts on regional food,” have a spot on the show, with mouth-watering reviews from a fabulous eatery somewhere in America.  I was delighted to see that we carry one of their cookbooks, Southern Country Cooking from The Loveless Cafe, recipes from a Nashville cafe.  (Call and ask for item 285008.)  The book is filled not only with wonderful recipes, but also tantalizing food photos and interesting bios and stories of the people involved in the success of the Loveless Cafe.

How to pick a recipe to share, though!  I first opened the book to Grilled Doves and Wild Duck, but I’m not sure how many of you have ready access to these ingredients.  Maybe something a little simpler.  Here’s a sweet potato casserole to practice and perfect now, before Thanksgiving and Christmas come around again.  Who says you can only prepare a turkey dinner in November or December??

Sweet Potato Casserole

Potatoes
3 C peeled and quartered sweet potatoes (about 4 large)
1/2 C sugar285008-loveless-cafe-cookbook
1/2 C butter (1 stick)
2 eggs, beaten
1 t vanilla extract
1/3 C milk

Topping
1/3 C butter, melted
1 C light brown sugar
1/2 C all-purpose flour
1 C chopped pecans
Mini marshmallows

Boil and mash the potatoes.  Mix in the sugar, butter, eggs, vanilla, and milk.  Pour into a 13 x 9-inch baking dish.  Preheat oven to 350 degrees F.

Mix the melted butter with the brown sugar, flour, and pecans.  Sprinkle the mix on top of the potatoes.  Bake for 25 minutes.  Top generously with mini marshmallows and return to the oven til lightly browned – watch closely.

Makes 10 to 12 servings.

Just for fun, I want to share one more recipe from the collection.

Fried Green Tomato BLT

1 to 4 green tomatoes, sliced
Salt & black pepper
1 C yellow cornmeal
1 C canola oil
3 T mayonnaise
2 slices toasted wheat-berry bread
2 to 3 lettuce leaves
3 to 4 cooked bacon strips

Season the sliced tomatoes with salt and pepper to taste and dredge them through the cornmeal.  Heat the oil in a skillet over medium-high heat.  Fry the tomatoes until golden brown on both sides.  Spread the mayonnaise on the bread.  Add the lettuce on both sides.  Add the fried green tomatoes and bacon.  Build a sandwich and cut in half – preferably on the diagonal!

(Insert appropriate food-enjoying sounds here, such as lip-smacking and “yu-u-u-u-mmy”.)

C = Cup; t = teaspoon

~Janet @ The Christmas Place

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