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COOKBOOK WORTH COLLECTING

F
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
rn V
he WIN EA and currently bringing up her children in California, Ayesha list of “need to have” and “nice to have” items. Readers will
t

a copy o draws recipe inspiration from her background. Her family ties also be intrigued by the chapter of concoctions for natural
WAY S o u

f
T
Seasonheed
WAY S o u
• 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

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
EA

ils. he “Dinnertime was always extremely diverse. My Grilled Spiced The author says her recipes are all about love. Her desire
t

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

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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

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 and Apples pork chops to the warmed baking sheet
NEW SPECIAL ISSUE FROM
MAKES 4 SERVINGS 1 teaspoon chili powder in the oven. Cook the remaining two
1 teaspoon kosher salt chops, and transfer them to the oven
I always serve these pork chops with The 1/2 teaspoon freshly ground black pepper when finished.
Best Mac and Cheese. Always. It just 4 (1-inch-thick) bone-in pork chops 5. In the same skillet, melt the butter.
makes sense to go all out Southern with 2 tablespoons extra-virgin olive oil Add the apples, and season with the
this one. I buy thin-cut pork chops because 2 tablespoons unsalted butter cinnamon. Cook, stirring often, until the
thick-cut ones require much more time to 4 apples (preferably Pink Lady), cored apples soften and caramelize around the
heat up near the bone. This lets me cook and sliced edges, about 10 minutes, adding
Enjoy the Southern way of life against the colorful backdrop of autumn splendor with this
the apples in the same pan so they can 1/4 teaspoon ground cinnamon the syrup halfway through cooking. seasonal showcase of home tours, decorating ideas, travel destinations, easy recipes, and more!
caramelize beautifully in the pork juices. If 2 tablespoons pure maple syrup 6. To serve, transfer the apples to a

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bone-in chops are not available, use platter, and put the pork chops on top.

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boneless chops—you might be able to 1. Preheat the oven to 250°F. Put a Or, if the pan is big enough, add the chops

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shave a minute or so off the cooking time. rimmed baking sheet in the oven. back to the pan to coat in the sauce.

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hoffmanmediastore.com/autumninthesouth 800-361-8059

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109 Southern Lady | september 2017

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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


about 2 minutes. Pour in the peas, and
cook, stirring occasionally, to let the peas
thaw out, about 5 minutes. Add a
over medium-high heat. Sear the
scallops on one side until deep golden
brown, about 2 minutes (for the best Southern
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—
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.
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
S
what more could I want? When buying 2. Put the spinach in the jar of a blender, the butter and coat the scallops. Sear the
scallops, look for dry-packed scallops, and pour the soup over it. Blend until scallops on the second side for only 1 to
which will caramelize in the pan better than
wet-packed scallops. Even more importantly,
smooth, and season with more salt and
pepper to taste. Pour the soup back into
2 minutes; avoid overcooking. Remove the
scallops from the pan, and keep warm.
With recipes for angel biscuits,
dry-packed scallops taste a lot better than the pot, and keep warm over medium-low 6. Bring the soup to a simmer briefly, just cathead biscuits, drop biscuits,
scallops that have been pumped with heat. Have four warm soup bowls ready. to ensure it’s hot. Ladle the soup into the
water (and who knows what chemical 3. To make the scallops: In a small bowl, warmed bowls. Place the scallops on top, and classic buttermilk biscuits,
additives). Scallops are a cinch to prepare;
just use a paring knife to pull off the small
mash together the butter, garlic, green
onion, and parsley with a spoon.
and garnish the scallops with sliced green
onion, a bit of lemon zest, and a squeeze
this 136-page cookbook is full
side muscle that attaches the scallop to its 4. Pat the scallops dry with a paper of lemon juice. Serve immediately. of recipes that elevate this
shell. Here, I’ve made a simple garlic and
herb butter, but you can cut out that step beloved Southern quick bread.
and buy an already prepared flavored
butter (Kerrygold makes a good one).

Soup:
ORDER YOUR
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


EASY WAYS TO ORDER

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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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