Nathalie Dupree, the epitome of Southern grace and charm,
advises all cooks to give themselves permission to spend
as much time practicing a new dish as someone would take
learning to hit a hole in one.
Grits with Cream and Cheese
This really luscious, creamy, cheesy dish is an
incredibly delicious accompaniment to a roast
or an elegant meal.
1 cup heavy cream mixed
with 2 cups milk
3/4cup quick grits
2 tablespoons butter
Freshly ground white pepper
1 cup freshly grated imported
1. In a heavy saucepan, bring cream and milk to
a simmer. Add grits, stirring, and return to a boil.
2. Reduce heat, cover and cook for 7 minutes, stirring occasionally. If the grits begin to separate and
turn lumpy, add a bit of water to keep it creamy.
3. Remove from heat, add butter and salt and
pepper to taste; stir in cheese. This can be
made ahead and reheated over low heat or in
a microwave. Makes 4 servings.
Refrigerator Biscuit Mix
This biscuit mix is ideal for a busy cook. It will
keep for several months in a tightly covered container in the refrigerator. Simply combine one
part milk or buttermilk with two parts mix for
any quantity of biscuits for 6 to 60.
10 cups self-rising flour
3 teaspoons salt
4 teaspoons baking powder
2 cups shortening
1. Sift together flour, salt and baking powder. With
a pastry cutter, 2 knives or your fingers, cut in the
shortening until it resembles a coarse meal. Store
in the refrigerator in an airtight container.
2. Preheat oven to 500°F. Measure out 21/2 cups
biscuit mix. Add 11/4 cups milk or buttermilk.
Mix just until it forms a wet dough.
3. Turn out onto a lightly floured surface and knead
gently 3-4 times. Roll or pat the dough to 1/2-inch
thickness. Using a 2-inch cutter, cut the dough into
12 rounds. Place on an ungreased cookie sheet with
their sides barely touching.
4. Bake until golden, about 8-10 minutes.
Makes 12 biscuits.
Charred Brussels Sprouts, Carrots,
Onion and Garlic
Baked and caramelized Brussels sprouts are quite
different from steamed or boiled. They have a
nutty flavor with a crisp center. The charred
garlic, onions and carrots enhance the sprouts
with their color and caramelized flavor.
1 pound Brussels sprouts,
X cut in the bottom and
outer layers removed
6-8 garlic cloves, peeled
2 medium onions,
cut in wedges
2 carrots, cut in sticks
3-6 tablespoons olive oil
Freshly ground black pepper
1-2 tablespoons fresh
3 tablespoons chopped
1. Preheat oven to 425°F. Toss Brussels sprouts,
garlic, onions and carrots with olive oil and
arrange in an oiled pan in a single layer. Bake
30 minutes, stirring occasionally, or until the
vegetables are crisp-tender and charred.
2. Season to taste with salt and pepper. Squeeze
lemon juice over the vegetables and sprinkle
with parsley. Makes 6-8 servings.
Nathalie Dupree shares her recipe for Chocolate Pecan Tarts on page 180.