Southern Snacks Cookbook

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Leek, Lemon and Goat Cheese One Pot Pasta

Leek, Lemon and Goat Cheese One Pot Pasta

A few years ago, I started reading about “one pot pasta” recipes on the internet. I pinned a couple, and was a little curious, but didn’t jump right on the bandwagon. I’ve never really thought of boiling the pasta separately as an overburdensome task. But then I did think about dirty dishes. I do A LOT of dishes, and many of my recipes have been streamlined to dirty as few as possible, so it suddenly seemed like an idea I should explore. My first few attempts, following popular recipes, where underwhelming. After reading all the headlines and recipe titles about “super-easy” and “so simple”, I think in my mind the idea was you could just chuck everything in a pan and wait 20 minutes and voila, dinner! It is not quite as simple as that, as there is some watching the pot involved. And it turns out that what I like about the recipes I have successfully developed is not having one pot to clean or the perceived ease of the dish, but the way the flavor really does permeate the pasta. My first success was this Creamy Gorgonzola One Pot Pastathat is just full of the rich flavor of gorgonzola. I made that so much it got a little predictable. So I decided to adapt one of my favorite simple pasta dishes that I’ve been making with two pots and a bowl. Soft leeks, tangy lemon and creamy goat cheese meld for a sprightly sauce with a touch of sunshine. The lovely lemon flavor really permeates a dish in way that is difficult to achieve in a pour-over sauce.

The secret to creamy one pot pasta is to stir the pot almost constantly, particularly at the end to keep the pasta from sticking to the bottom of the pot. It is a little difficult to stir when the noodles are first go in, but just make sure to keep things moving and at a low boil. Serve this pasta immediately so the sauce retains its luscious creaminess.

Leek, Lemon and Goat Cheese One Pot Pasta

1 Tablespoon olive oil

2 leeks, light and white green parts only

¼ cup white wine or dry vermouth

Zest of one lemon

Juice of two lemons

4 cups chicken broth

¾ cup heavy cream

¾ pounds spaghetti, broken in half

4 ounces soft goat cheese

2 teaspoons kosher salt

1 teaspoon black pepper

½ cup parmesan cheese, divided

Chives for garnish

Slice the leeks in half, then into thin half moons. Rinse well in a colander and shake some of the water off. Heat the oil in a 5-quart Dutch oven. Add the leeks and sauté until soft and glassy, then add the white. Bring to a bubble and cook until the liquid is evaporated and the leeks are very soft. Add the lemon zest, juice, broth, cream and spaghetti and bring to a low boil. Crumble in the goat cheese and season well with the salt and pepper. Cook, stirring very frequently, until the spaghetti is tender and the sauce has reduced and thickened, just coating the pasta. Stir in the parmesan cheese and adjust the seasoning. Serve immediately garnished with snipped chives.

Serves 6

Dublin Lawyer (Shrimp in Irish Whiskey Cream Sauce)

Dublin Lawyer

I absolutely discovered this dish because of the name. I first saw it on a pub menu in London and had to ask. After it was described, my dining companion switched his order to it and we both relished bites. But I had to know where the name came from, so I […]

Confetti King Cake Squares

Confetti King Cake Sqaures

A few years ago, I was working on some Mardi Gras recipes and happened to have arrayed around my kitchen all manner of purple, green and gold decorative sprinkles, confettis, sugars and what-not when By chance I talked to a friend who was making a “funfetti” cake for her daughters’ […]

Muffaletta Cobb Salad

Muffaletta Cobb Salad

Over the summer, in the hot, hot weather, I had a few people over for a last minute meal. I couldn’t bring myself to cook much, so I decided to make a big salad. Another last minute decision was to lay out my ingredients on a big platter rather than toss […]

Shrimp and Sausage Gravy with Rice Grits

Shrimp and Sausage Gravy with Rice Grits

It’s the time of year, as Mardi Gras approaches, that I start to crave some good Louisiana flavors. And I also find traditional hearty dishes perfect for the cold and dreary weather, from Red Beans and Riceto Shrimp Creole. Warmth and spice are perfect for the season. […]

Bourbon Chocolate Decadence

Bourbon Chocolate Decadence

It is the sweet chocolate time of year. We’ve been pretty good (mostly) so far with those New Year’s resolutions and are ready for a reward. Decadent chocolate desserts are just the thing. And nothing says I love you like home-cooked food, so February is the perfect time to whip up […]

Butternut and Fennel Soup

I read recipes all the time – from magazines, online and books. I cut out the ones the interest me or pin them to a board or mark them with little sticky note flags. Then this happens to me. Something sticks in my mind and the next time I am at the grocery (which […]

Celery Popovers

Celery Popovers

Popovers are sort of kitchen secret weapon. They are so easy to make but produce such impressive results. Watching the simple batter transform into fluffy sculptures is one of the glories of cooking. My sister-in-law was given a popover pan years ago and I used to ask her to make them all […]

Cerveza Chicken Chowder

Writing a weekly blog post has its drawbacks. I love developing recipes, I spend weeks working on them, sometimes years actually. But I don’t always have an amazing story to tell. No deep childhood memory or lesson I learned on my travels. I just know it’s a good recipe and I want to share […]

Cauliflower, Hazelnut and Brown Butter Soup

Cauliflower, Hazelnut and Browned Butter Soup

I like cauliflower, but I am not obsessed with putting it to all sorts of uses. I don’t pizza crust it or rice it or make bread with it. I like cauliflower for itself, not for how it can trick me into thinking I’m eating something else – […]