COOKBOOK WORTH COLLECTING

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or Ayesha Curry, food has always been a way of life— From breakfast to dessert,
from a culinary-themed birthday party at 13 to a cooking the book is filled with dishes for
show inspired by the meals she prepares today for her every occasion, organized into
two young daughters and basketball player husband, Stephen creative chapters like “Cooking
Curry. Backed by an eclectic family heritage and the delight with the Littles” and “Game Day
she finds in keeping her loved ones well fed, Ayesha set out to or Snack Time.” Recipes such as
share 100 of her favorite recipes with other families in The One-Hour Bread, Quick Jam,
Seasoned Life. Mom’s Leftover Chicken Soup,
“Cooking has always been something I’m passionate about,” and Stephen’s Five-Ingredient
Ayesha says. “And now it’s evolved into not only cooking for my Pasta appeal to families busy
family and friends, but being able to share my love for cooking with with the hustle and bustle of early-fall activities, but also to
the world. To me, cooking is an expression of your love on a plate.” those looking to make time for a quality meal.
Born in Canada, raised in North Carolina—where she and Ayesha includes helpful tips, pairing ideas, and serving
L a d y GI her husband met as teenagers at their church youth group— suggestions throughout, as well as a Kitchen Notebook with a
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he WIN EA and currently bringing up her children in California, Ayesha list of “need to have” and “nice to have” items. Readers will
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a copy o draws recipe inspiration from her background. Her family ties also be intrigued by the chapter of concoctions for natural
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Seasonheed
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• include Jamaican, Chinese, Polish, and African-American food-based scrubs, rubs, and oils. Family memories and
Life
Go to roots. “These are recipes that are reminders of my youth and traditions are woven in with recipes, along with pictures from
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southern
magazin lady my culinary growth through the years,” she explains. the Currys’ lives and even Q&As with the girls and Stephen.
e.co
for deta m
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ils. he “Dinnertime was always extremely diverse. My Grilled Spiced The author says her recipes are all about love. Her desire
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L a d y GI Chicken and Asparagus with Parsley Mint Sauce and Mama for the book is to help bring families together in the same way
Alexander’s Brown Sugar Chicken are my favorites—and that cooking has always kept her family close. “With the book,
definitely household favorites.” I hope families will cook more together, and sit around the

Seasoned with Love

In addition to heirloom family fare, Ayesha incorporates
many of her own innovative twists. The author says her recent
experiences in California have influenced her inclination
toward fresh, local ingredients, while her time in the South
introduced her to some of the best comfort foods. Her Ham and
Cheese Waffles are a play on traditional chicken and waffles;
This family-focused cookbook builds on Southern roots and beyond, forging a flavorful path for the next
dinner table as they enjoy their [food]—that people use it as a
vessel to make a wonderful meal,” she says.
“Creating a cookbook was not only a dream of mine, but
also a legacy for my daughters. I hope my book becomes a
household staple that can be passed down through
generations.”

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her Sweet and Savory Shrimp and Grits put a unique spin on

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generation with a delicious medley of global influences. Elizabeth Bonner Czapski |

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by Caroline Egan Dahlberg
photography by the regional favorite; and The Best Mac and Cheese elevates Published by Little, Brown and Company, The Seasoned Life is

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the classic casserole with pancetta and breadcrumbs. available at booksellers nationwide.

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107 Southern Lady | september 2017 Southern Lady | september 2017 108

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COOKBOOK WORTH COLLECTING
Pork Chops and Apples
MAKES 4 SERVINGS
I always serve these pork chops with The
Best Mac and Cheese. Always. It just
makes sense to go all out Southern with
this one. I buy thin-cut pork chops because
thick-cut ones require much more time to
heat up near the bone. This lets me cook
the apples in the same pan so they can
caramelize beautifully in the pork juices. If
bone-in chops are not available, use
boneless chops—you might be able to
shave a minute or so off the cooking time.
109 Southern Lady | september 2017
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 (1-inch-thick) bone-in pork chops
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
4 apples (preferably Pink Lady), cored
and sliced
1/4 teaspoon ground cinnamon
2 tablespoons pure maple syrup
1. Preheat the oven to 250°F. Put a
rimmed baking sheet in the oven.
2. In a small bowl, combine the chili
powder, salt, and pepper. Season the pork
chops on both sides with the spice mix.
3. Heat the oil in a large nonstick skillet
over medium-high heat. Sear the pork
chops (in batches, if necessary) on both
sides until golden brown on the outside
and still a little pink in the center, about
3 minutes per side.
4. Turn off the oven, and transfer the
pork chops to the warmed baking sheet
NEW SPECIAL ISSUE FROM
in the oven. Cook the remaining two
chops, and transfer them to the oven
when finished.
5. In the same skillet, melt the butter.
Add the apples, and season with the
cinnamon. Cook, stirring often, until the
apples soften and caramelize around the
edges, about 10 minutes, adding
Enjoy the Southern way of life against the colorful backdrop of autumn splendor with this
the syrup halfway through cooking. seasonal showcase of home tours, decorating ideas, travel destinations, easy recipes, and more!
6. To serve, transfer the apples to a
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platter, and put the pork chops on top.
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Or, if the pan is big enough, add the chops
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back to the pan to coat in the sauce.
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hoffmanmediastore.com/autumninthesouth 800-361-8059
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COOKBOOK WORTH COLLECTING NEW
BOOK!
Sweet Pea Soup garlic until the shallot has softened and towel, and season with salt and pepper.
with Herbed Scallops the garlic has started to turn golden, 5. Heat the canola oil in a large skillet
MAKES 4 SERVINGS

When Stephen hits a crazy-good shot, he

gets this amazing feeling. That’s how I feel
when I make a dish that comes together so
perfectly that I can’t wait to make it again.
A sweet pea soup with beautiful scallops—
what more could I want? When buying
scallops, look for dry-packed scallops,
which will caramelize in the pan better than
wet-packed scallops. Even more importantly,
dry-packed scallops taste a lot better than
scallops that have been pumped with
water (and who knows what chemical
additives). Scallops are a cinch to prepare;
just use a paring knife to pull off the small
side muscle that attaches the scallop to its
shell. Here, I’ve made a simple garlic and
herb butter, but you can cut out that step
and buy an already prepared flavored
butter (Kerrygold makes a good one).
about 2 minutes. Pour in the peas, and
cook, stirring occasionally, to let the peas
thaw out, about 5 minutes. Add a
generous pinch each of salt and pepper.
Pour in the heavy cream, and cook just
until the cream starts to simmer—do not
let it boil.
2. Put the spinach in the jar of a blender,
and pour the soup over it. Blend until
smooth, and season with more salt and
pepper to taste. Pour the soup back into
the pot, and keep warm over medium-low
heat. Have four warm soup bowls ready.
3. To make the scallops: In a small bowl,
mash together the butter, garlic, green
onion, and parsley with a spoon.
4. Pat the scallops dry with a paper
over medium-high heat. Sear the
scallops on one side until deep golden
brown, about 2 minutes (for the best Southern
sear, avoid the temptation to move the
scallops around). Flip the scallops, and
add the garlic-herb butter to the pan,
gently shaking and tilting the pan to melt
BISCUIT
& uick Breads
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the butter and coat the scallops. Sear the
scallops on the second side for only 1 to
2 minutes; avoid overcooking. Remove the
scallops from the pan, and keep warm.
With recipes for angel biscuits,
6. Bring the soup to a simmer briefly, just cathead biscuits, drop biscuits,
to ensure it’s hot. Ladle the soup into the
warmed bowls. Place the scallops on top, and classic buttermilk biscuits,
and garnish the scallops with sliced green
onion, a bit of lemon zest, and a squeeze
this 136-page cookbook is full
of lemon juice. Serve immediately. of recipes that elevate this
beloved Southern quick bread.

Soup:
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1 tablespoon extra-virgin olive oil
1 medium shallot, minced
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2 garlic cloves, coarsely chopped

RECIPES REPRINTED FROM THE SEASONED LIFE WITH PERMISSION FROM LITTLE, BROWN AND COMPANY.
1 (15-ounce) bag frozen peas
Kosher salt
Freshly ground black pepper
1½ cups heavy cream
2 packed cups baby spinach leaves
(about 3 ounces)
1 green onion, thinly sliced, for garnish
Grated zest and juice of 1 lemon, for
garnish

Scallops:
2 tablespoons unsalted butter, at room
temperature
1 garlic clove, minced
1 teaspoon minced green onion
1 teaspoon minced fresh flat-leaf parsley
1 dozen large dry-packed scallops,
side muscles removed
Kosher salt
Freshly ground black pepper

3
1 tablespoon canola oil

1. To make the soup: Heat the oil in a

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Enter or mention discount code SLYSBB17E

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medium or Dutch oven saucepan over

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medium heat. Sauté the shallot and

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Hoffman Media Store 800-361-8059 hoffmanmediastore.com/biscuits

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P.O. Box 6302 • Harlan, IA 51593

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111 Southern Lady | september 2017

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Allow 2–4 weeks for delivery.

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