Recipes From a New Turn in the South by Hugh Acheson

8/3/2019 Recipes From a New Turn in the South by Hugh Acheson

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http://itunes.apple.com/us/book/isbn9780307719553http://books.google.com/ebooks?as_brr=5&q=9780307719553http://www.amazon.com/gp/product/0307719553?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0307719553http://search.barnesandnoble.com/New-Turn-in-the-South/Hugh-Acheson/e/9780307719553?isbsrc=Y&cm_mmc=Random%20House-_-RandomHouse.com%20Outbound%20Link-_-RandomHouse.com%20Outbound%20Link-_-RandomHouse.com%20Outbound%20Link,%20AFFILIATES-_-Linkshare-_-VD9*lkiWNd8-_-10:1http://www.indiebound.org/book/9780307719553


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Southern Flavors Reinvented for Your Kitchen

Clarkson Potter/Publishers

New York

Photographs by Rinne Allen


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SOUPS AND SALADS 113


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112 A NEW TURN IN THE SOUTH

The beautiful beets and carrots harvested at the same

time in the early fall by our local farm supplier inspired this

recipe.

Feta is a brined sheeps-milk or cows-milk cheese

made in many places, but the European Union recently

mandated that only feta from Greece can be called feta

so well start to see a bunch of Greek-Style Salad

Cheeses in grocery stores. My favorite feta, Valbreso, is

from France, is 100 percent sheeps milk, and is for sale at

Kroger in Athens, Georgia. If I can get it in Athens, chances

are good your neighborhood grocer has it. If you live in a

very isolated place, then order your feta from Amazon.com.

Vinaigrettes need balance and should be made with

the other salad components in mind. If you are dressing

salty feta, scale back on the salt content in the dressing.

Preheat the oven to 450F.

Bring a large pot of water to a vigorous boil, add

teaspoon of the salt, then add the carrots. Blanch for 1 minute

and remove to a bowl of ice water to stop the cooking. Once

cool, remove and set aside.

Place the beets in a large pot of cold water. Bring to a boil,

add the remaining teaspoon of salt, and simmer until the

beets are tender. Strain the beets and peel them using papertowels to rub off the skin. This is easier when they are still

warm.

Crumble the feta and set aside.

Toss the carrots with tablespoon of the olive oil and

place them on half of a rimmed baking sheet. Toss the beets

with the remaining olive oil and place on the other half of the

baking sheet. Roast for 15 minutes.

Remove the beets and carrots from the oven and place in

separate bowls. Add 1 tablespoon of the vinaigrette and

cup of the parsley to the beets and toss. Add 1 tablespoon

of the vinaigrette, the remaining parsley, and the feta to thecarrots and toss. Divide the carrots evenly among 6 plates.

Then divide the beets evenly among the plates and gently mix

with the carrots. Drizzle with a touch more of the vinaigrette.

SERVES 6

1 teaspoon salt

1 pound baby carrots, peeled, inch of

green top left on

1 pound baby beets, cleaned but not

peeled pound feta

1 tablespoon extra-virgin olive oil

cup Cumin Vinaigrette (recipe

follows)

1 cup pulled fresh flat-leaf parsley

leaves


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WHIPPED CREAM AND OTHER DELIGHTS 291

There is a fig tree in the yard of our former house. It has

been a very fruitful tree, so every year I have to make

some jams and tarts and a number of savory fig recipes

just to keep up with the fruit production. This is a recipe

inspired by my short tenure at a very highfalutin restaurant

in San Francisco where they made an awesome fig tart

paired with a black licorice ice cream.

You will need six 4-inch tartlet molds.

Preheat the oven to 350F.

Roll out the tart dough and fill six 4-inch tartlet molds.

Place the dough-filled molds in the fridge for 20 minutes.

Line the shells with aluminum foil and fill with pie weightsor dried beans.

Place the shells on a rimmed baking sheet and bake on

the middle rack for 10 minutes, or until the outer crust is

medium brown and the bottoms are completely dried out.

Remove the shells from the oven and allow to cool.

Remove the weights and foil and pop the shells out of the

molds.

Grease a baking dish with 1 tablespoon of the butter and

fill the dish with the figs. Pour the orange juice, the 2 table-

spoons of honey, and the sugar on top and dot the figs with

the remaining tablespoon of butter. Cover the baking dish withfoil and roast in the oven for 10 to 15 minutes, until the figs are

softened but still have structure.

Remove the figs from the baking dish and set aside.

Fill the tart shells with a thin layer of apricot preserves. Fill

with the whipped cream to no higher than the top of the shell.

Arrange the fig slices in a decorative manner on top of the

whipped cream. Drizzle each tart with 1 teaspoon of honey

and tablespoon of candied nuts.

MAKES 6 SMALL TARTS

Tart Dough (recipe follows)

2 tablespoons unsalted butter

12 fresh figs, quartered

Juice of 1 orange

2 tablespoons plus 6 teaspoons honey

1 tablespoon granulated sugar

6 tablespoons apricot preserves

2 cups Vanilla Bean Whipped Cream

(recipe follows)

2 to 3 tablespoons Candied Nuts

(page 298)


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Recipes From a New Turn in the South by Hugh Acheson