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Whitney Miller's New Southern Table: My Favorite Family Recipes with a Modern Twist Hardcover – November 3, 2015
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About the Author
Whitney Miller, winner at twenty-two of Masterchef, has been featured across the globe in Southern cuisine cooking promotions and as a judge in food competitions, including the 2013 World Food Championships. Her recipes and articles have appeared in People, Women's Health, Southern Living, Clean Eating, and Masterchef magazines, and her cooking demonstrations have been featured in the Masterchef app. She is the chef de cuisine at The COOP in Winter Park, FL. She lives in Plant City, Florida.
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In the “Soups, Salads, and Sandwiches” chapter, Creole Succotash Salad is inspired by farm fresh ingredients that Whitney grew up on at her grandparents’ and great-grandparents’ farm and her dad’s home garden. It is made with lima beans, corn, green onions, grape tomatoes, pickled okra, cilantro, jalapeno pepper, lemon juice, lime juice, garlic, extra virgin olive oil (EVOO), sea salt, black pepper, feta cheese, and bacon. The vegetable medley is refreshing and the juicy grape tomatoes burst with sweetness. The bacon and feta add smoky, salty flavors to the mix. This would be great served at a potluck or as a side for a family dinner. Rating 5/5
Mississippi Banh Mi is inspired by Whitney’s first encounter with the Kogi BBQ Food Truck while visiting Los Angeles with her mom. She made a version of a banh mi and put her Southern twist on it while using vegetables more widely available in the South. This is made with rice vinegar, sugar, sea salt, carrots, and broccoli, French bread, Sriracha Spread (recipe is in the “Essentials and Enhancers” chapter), Seared Beef Tips (recipe is in the “Family Suppers” chapter), jalapeno pepper, and cilantro. You’ll taste some familiar flavors of a banh mi from the pickled veggies and fresh cilantro. The beef flavor of the beef tips has a Southern flavor and different mouthfeel than the typical meat found in a traditional banh mi. The spicy flavor is just right from the sriracha spread and fresh jalapenos. This is a great dish to make for a game day party and cutting the sandwiches into quarters for slider-size bites. Rating: 4/5
In the “Sides to Share” chapter, Chopped Green Beans and Mushroom Sauté is inspired by the green bean casserole found on her family’s Thanksgiving table. She took the traditional dish and made it healthier yet still delicious. It is made with EVOO, green beans, baby bella mushrooms, sea salt, black pepper, garlic, almonds, and goat cheese. Unlike the traditional dish, the green beans are crisp and the fresh mushrooms add an earthy flavor. The goat cheese adds creaminess without the heavy calories of cream of mushroom soup. This is a great dish to serve at Thanksgiving but also great for other family gatherings or potluck. Rating: 4.3/5
In the “Something Sweet” chapter, Baked Apple Hand Pies are inspired by her great-grandmother McCarter’s tiny fried apple pies which Whitney’s mom made when she was growing up. Whitney’s version is baked instead of fried and uses a pie dough instead of biscuit dough. It is made with butter, light brown sugar, Granny Smith apples, cinnamon, Olive Oil Pie Dough (recipe is in the “Essentials and Enhancers” chapter), egg, and sugar. These hand pies are petite and a great size for passing or grab-and-go. The apples are caramelized inside with a bright and sweet flavor. Since these hand pies travel well, they are great for a potluck or picnic. I would also add powdered sugar or icing before serving. Rating: 5/5
Brownie Cookies are inspired by Whitney’s love of the brownie. Like most people, everyone fights over who gets the crispy edge slices. With this recipe, everyone wins! This dessert is like a brownie and a cookie had a baby. The crackled exterior is beautiful like stained glass with crispy texture. Once you bite it, the interior is soft and dense like a brownie with intense rich, chocolate flavor. Rating: 5/5
I particularly enjoyed making the Olive Oil Biscuits. They're delicious, and they use olive oil which is more heart healthy than lard or even butter. Other recipes I enjoyed are the tomato gravy. I love tomatoes and this coupled with biscuits makes an easy lunch or light supper.
The recipes are easy to make and best of all the author uses a relatively small, typical list of ingredients. There are are a few recipes that require new spices, but when interesting, I'm eager to give them a try. The recipes requiring additional spices come from Whitney adding touches to traditional recipes from her trips to other countries and sampling their cuisine. I think she's done a great job blending new flavors with traditional recipes.
The cookbook contains all the sections you'd expect from breakfast to dinner with desserts and recipes for condiments, like catsup and roasted barbeque sauce. The pictures in the book, particularly those of her family, are fun. However, I like the pictures of the finished dishes and the steps used in preparing some some of the food.
This is a great cookbook for everyday use. Several of the recipes have become favorites, and I'm sure more will when I have time to try them.
I reviewed this book for BookLook Bloggers.