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.

Marinated Summer Squash Salad

Marinated Summer Squash Salad

Squash season is starting, and everyone I know is always looking for new ways to use the bounty. Everything old is new again though, so I pulled out this recipe. In recent years, I have seen an explosion of fancy squash salads on restaurant menus and on Pinterest. The trend seems to be thinly slicing the squash lengthwise to create long ribbons. It does make for a pretty salad. But in the back of my mind, I knew I had made a squash salad from an old community cookbook in my collection. I’ve been combing through the volumes for a couple of squash seasons now looking for the recipe, and I finally found it. The book is from a small town in Mississippi and was published in the Nineties, putting it slightly ahead of the trend. I jazzed it up with a little marjoram in the dressing

I like to slice everything on a mandolin slicer to create whisper thin strands that soak up the simple dressing. Slicing the squash paper thin is essential, but if you don’t have a mandolin, you can use a vegetable peeler to make thin slices, and you can dice the other vegetables into small pieces. And I suppose you can create those photogenic long squash ribbons, but to be honest, I think it’s easier to eat this as round slices. This makes for a wonderful summer cook-out dish. You can make it up to a day ahead, and the tangy pickled bite of the fresh squash is a real taste of summer.

Marinated Summer Squash Salad
Serves 6
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Ingredients
  1. 1 pound yellow summer squash
  2. ½ of a yellow onion
  3. 3 stalks of celery
  4. 1 green bell pepper
  5. 2/3 cup white wine vinegar
  6. ¼ cup granulated sugar
  7. 1 tablespoon chopped marjoram
  8. 2 teaspoons salt
  9. ½ teaspoon ground black pepper
  10. 1/3 cup olive oil
Instructions
  1. Thinly slice the squash on a mandolin and place in a large, wide bowl. Cut the onion half in half again, and slice each piece on the mandolin and add to the bowl. Carefully slice the celery on the mandolin and add to the mix. Cut out the seeds from the pepper and cut it into quarters. Slice the pieces on the mandolin and add to the bowl. Use your hands to toss the ingredients together, separating the squash slices.
  2. Put the vinegar, sugar, marjoram, salt and pepper in a large jar with a tight lid and shake to combine. Add the oil, screw on the lid and shake until well combined. You can also whisk everything together in a bowl. Pour the dressing over the vegetables and toss to combine. Cover the bowl and refrigerate for at least 12 hours or up to 24. Give everything a good stir when you think about it.
  3. Drain the salad through a colander, then spread the vegetables on a serving platter. Taste and add a little salt if you like. Serve chilled.
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Buttermilk Grits with Bacon Gravy

Buttermilk Grits with Bacon GravyI have combined in this recipe three of my favorite Southern ingredients. Flavor-packed, stone ground corn grits, creamy, sharp buttermilk and, of course, bacon. The trifecta of flavor elevates the simplicity of each ingredient to a new, sophisticated level. Buttermilk adds an elusive edge of tang and the smoky bacon plays off it beautifully. Another reason I love this recipe is that with the burgeoning local food scene, I find carefully, traditionally and creatively made local versions of each ingredient. Many farmers, restaurants are and markets are curing their own bacon, and small producers are grinding locally grown corn and heritage strains on traditional mills to make hearty, rich grits. And as people rediscover the beauty of buttermilk, local dairies selling rich, whole buttermilk, which makes all the differences in recipes like this. Seek out the best versions of these components you can, and prepare to be wowed.

Of course these grits and gravy are delicious at breakfast, but I generally serve this hearty combination as a supper side dish. It’s wonderful beside a good pork roast, with a little gravy drizzled over the pork as well. And imagine this with a plate of fried chicken!

Buttermilk Grits with Bacon Gravy
Serves 6
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For the Grits
  1. 2 cups whole buttermilk
  2. 2 cups chicken broth, plus more as needed
  3. ¼ cup (½ stick) butter, cut in pieces
  4. 2 teaspoons of kosher salt
  5. 1 cup stone ground yellow grits
For the Gravy
  1. 5 strips of bacon
  2. I medium yellow onion
  3. 3 sprigs of thyme
  4. 2 tablespoons flour
  5. 2 cups pork stock or beef stock
  6. generous grinds of black pepper
For the Grits
  1. Stir the buttermilk, chicken broth, butter and salt together in heavy bottomed large Dutch oven. Cook over medium high heat until the butter is melted and it all comes to a low boil. Stir in the grits and reduce the heat to low, cover and cook for 30 – 45 minutes, stirring frequently to prevent scorching. The grits should be tender and the liquid absorbed. You may add a bit more broth if needed. When cooked, the grits can be kept covered for an hour or so, then slowly reheated over low, stirring in a little broth.
For the Gravy
  1. Finely dice the bacon and place in a medium saucepan over medium high heat. Finely dice the onion, and when the bacon has released its fat and is beginning to brown, add the onions to the pan. Stir to coat the onions evenly in the bacon grease. Drop in the thyme stalks. Cook, stirring frequently, until the onions are soft and brown and the bacon is cooked, about 5 – 7 minutes.
  2. Place a strainer over a bowl and pour the bacon onion mixture into the strainer. Stir to release as much bacon grease as possible. Discard the thyme stalks. Measure out 2 Tablespoons of bacon grease and return it to the pan. Whisk in the flour and cook until smooth. Slowly whisk in the stock, scraping the lovely browned bits from the bottom of the pot as you go. Simmer until the gravy begins to thicken, stirring frequently, then stir the bacon and onions back in the pot. Simmer until the gravy has thickened to coat the back of a spoon. Season generously with black pepper. The gravy may be made several hours ahead. Reheat over low, stirring in a little extra stock if you think it needs it.
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Mardi Gras Potato Salad

Mardi Gras Potato Salad

I recently made a batch of Debris Po’ Boys to photograph and served them to family for dinner. I needed a nice side dish, and though my first thought was New Orleans made spicy potato chips, I happened to be in the produce department and came across bags of little purple and gold mixed potatoes. With Mardi Gras on my mind, I decided I just had to make a thematic potato salad. Okay, it’s a little silly, making a side dish in the purple, green and gold colors traditional in Mardi Gras celebrations, but it was a fun conversation piece as we served ourselves supper. And these roasted potatoes tossed with the trinity of Cajun cooking – onions, green peppers and celery – coated in a tangy creole mustard vinaigrette also happens to be very good.

Purple and yellow potatoes are pretty easy to find in groceries this day, particularly gourmet or natural food markets. If you don’t find the little golf ball sized miniature version, just cut whole potatoes into bite-sized chunks.

Mardi Gras Potato Salad
Serves 6
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Ingredients
  1. ½ pound small purple potatoes
  2. ½ pound small yellow potatoes
  3. 1 Tablespoon olive oil
  4. salt and pepper
  5. 3 Tablespoons Creole mustard
  6. 2 Tablespoons white wine vinegar
  7. ½ teaspoon hot sauce (I like Crystal)
  8. 4 green onions, white and some green parts, finely chopped
  9. ½ cup olive oil
  10. 1 stalks celery
  11. 1 green bell pepper
  12. chopped fresh parsley to garnish
Instructions
  1. Preheat the oven to 425°.
  2. Cut the potatoes into bite sized pieces (quarters or eighths, depending on size). Spread the potatoes out on a rimmed baking sheet and drizzle over the tablespoon of olive oil and sprinkle with salt and some black pepper. Roast the potatoes until a knife inserted in the center of a piece meets no resistance, about 25 minutes. When the potatoes are cooked, transfer them to a large bowl.
  3. While the potatoes are cooking, mix the mustard, vinegar, hot sauce and green onions in a mason jar and shake to combine. Add the olive oil and a dash of salt and pepper and shake until fully combined. As soon as you put the hot potatoes in the bowl, pour over the vinaigrette and stir to coat. Leave to cool to room temperature, stirring a few times to distribute the dressing.
  4. Chop the celery into a small dice, then seed and chop the pepper into a small dice. When the potatoes are cool, add the celery and pepper to the bowl and stir to distribute evenly. Waiting until the potatoes have cooled keeps the celery and pepper crisp. Taste and add salt as needed. Cover and refrigerate for several hours or overnight.
  5. Remove from the fridge about 30 minutes before you want to serve. Sprinkle over some chopped parsley and serve.
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Spiced Baked Fruit Casserole

Spiced Baked Fruit Casserole

Baked fruit casseroles are a favorite food memory for me. They always appeared at holiday buffets, usually when a ham was the centerpiece. Recipes for baked fruit are ubiquitous in community cookbooks, and I was particularly fond of a curried fruit casserole recipe that has always been a favorite around here. But my Mom made a version that involved amaretti cookies, which became a family favorite, though the cookies were not always easy to find in shops. When I became the principal cook for family gatherings, I still asked my Mom to make that casserole, especially for Christmas brunch, and she always obliges.

Eventually, I decided that as it is such a big food memory for me, I ought to share it. But as a professional recipe developer, I knew I wanted to put my own spin on it. Enter spicy Biscoff cookies, once a special treat only procured in Europe or on airlines, but now available widely. I’m generally not a fan of canned fruit, but in this classic recipe, I make an exception, because this dish holds such a place in my memory. A nice dose of spice gives this version a special holiday kick.

Spiced Baked Fruit Casserole
Serves 8
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Ingredients
  1. 2 (15.25 ounce) cans pineapple chunks
  2. 1 (15.25 ounce) can sliced peaches
  3. 1 (15.25 ounce) can sliced pears
  4. 1 (15.25 ounce) can apricot halves
  5. 1 (15.25 ounce) can dark sweet cherries
  6. 1 cup speculoos cookie crumbs (such as Biscoff), from about ½ a package
  7. 1 teaspoon corn starch
  8. ½ cup light brown sugar
  9. ¼ cup butter
  10. ½ teaspoon allspice
  11. ½ teaspoon cinnamon
  12. ¼ teaspoon nutmeg
  13. ¼ teaspoon ground cloves
Instructions
  1. Drain the pineapple, peaches pears and apricots. Spread the fruit in a greased 9 by 13 inch baking dish. Drain and rinse the cherries (do not drain the with the other fruit, the juice will stain). Lightly toss the fruit with the cornstarch and the cookie crumbs. I find my good clean hands to be the best tool for this. Arrange the cherries amongst the fruit.
  2. Melt the brown sugar, butter and spices together in a saucepan, just until the sugar and butter are melted and combined. Pour over the fruit. Gently stir the fruit, being careful not to break it up. Don’t worry about coating it fully with the brown sugar mixture. Make sure the cherries are distributed throughout the dish; they tend to congregate.
  3. You can bake it immediately at 350° for 30 minutes until bubbly and heated through, or cover with plastic wrap and refrigerate overnight. Remove the dish from the fridge for about 20 minutes before baking to get the chill off.
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Mustard Creamed Pearl Onions

Musatrd Creamed Pearl Onions

Many years ago, when I first started cooking a big Thanksgiving meal, I followed the suggested menu of some magazine or cookbook to the letter, despite existing family traditions or personal preferences. One of the dishes on the list of traditional Thanksgiving fare was creamed onions, which I had never had before. My family had never had them either and didn’t really understand why I had included them on the buffet with all the other food. Everyone tried them, and liked them, but focused more on the dishes standard to our feast. I liked them, and made the recipe a few times to accompany beef roasts. But it fell from the Thanksgiving roster in favor of more traditional Southern fare.

Last year was a transitional Thanksgiving for my family, working to develop new traditions during a time of change. Change of location, new people at the table and some new recipes. Fortunately, we had some distant family relatives from New England in town with recently relocated children. They brought a delicious dish of brussel sprouts that they always have on their Thanksgiving table at home. We’ve never included brussel sprouts at Thanksgiving, its mostly green beans. But they were really happy to see the creamed onions – a throwback from their Eastern childhood. And there were no leftovers.

It was a really nice meal, sharing our family traditions. I can’t say for sure if creamed onion are a purely regional specialty for the holiday, but it is not a tradition on the tables of any of my Southern friends. I have streamlined and jazzed up that original creamed onion recipe, and it makes a lovely accompaniment to the centerpiece turkey.

One reason I chose to make this last year is that I found some beautiful multi-colored pearl onions at the grocery that I couldn’t resist. All white onions are perfectly good if that’s what you find.

Mustard Creamed Pearl Onions
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Ingredients
  1. 2 cups pearl onions (white, yellow, purple or a combination)
  2. 1 ½ cups light - colored chicken broth
  3. ½ cup white wine
  4. 1 ½ teaspoons granulated sugar
  5. ½ teaspoon kosher salt
  6. 2/3 cups heavy cream
  7. 1 teaspoon Dijon mustard
Instructions
  1. Cut the tops and roots off the onion. Try to leave a little of the root end intact to hold the onion together. Drop the onions into a pan of boiling water for 45 seconds. Drain the onions, and when cool enough to handle, slip off the skins. This can be done up to 2 days ahead. Cover and refrigerate.
  2. Put the onions and the broth and the wine in a medium sauté pan and sprinkle over the sugar and salt. Stir to combine. Bring the broth to a boil over medium high heat and cook until all the liquid has evaporated, stirring occasionally. When the liquid is gone, pour in the cream and add the mustard. Stir and cook over medium until the cream is reduced and thickened and coating the onions.
  3. Serve immediately.
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Luxurious Cranberry Port Compote

Luxurious Cranberry Port Compote

The time has come to talk about Thanksgiving. The turkey, the dressing, the sweet potatoes, the pies…but don’t relegate the cranberry sauce to the back of the buffet! A rich, homemade cranberry dish can be a stunner on the spread. With rich port wine, balsamic vinegar and an intriguing blend of herbs and spices, this compote is a showstopper.

If you are in charge of the whole meal, this can easily be made ahead and not seem like a cranberry afterthought. But this luxurious recipe is perfect for those assigned to bring the cranberries to a gathering. Don’t plop a can on the table – show your friends and family that you care and took your humble assignment seriously. People will actually be talking about the cranberries!

Leftover cranberry sauce is always good on a turkey sandwich, but give this a try over ice cream for a sophisticated treat at anytime of year.

Luxurious Cranberry Port Compote
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Ingredients
  1. 1 2/3 cup ruby port wine
  2. ¼ cup balsamic vinegar
  3. ¾ cup white sugar
  4. ¼ cup light brown sugar
  5. 2 sprigs rosemary
  6. 2 bay leaves
  7. ½ teaspoon whole cloves
  8. 1 star anise
  9. 1 cinnamon stick
  10. 12 ounces fresh cranberries
Instructions
  1. Stir the port, balsamic and sugars together in a medium saucepan. Heat over medium heat until the sugar has dissolved. Tie the rosemary, bay leaves, cloves, star anise and cinnamon stick up in a small piece of cheesecloth or place them in a mesh tea ball. Drop the packet into the liquid and bring to a boil. Add the cranberries, lower the heat to medium and simmer, stirring frequently, until the berries pop and break down and the mixture has thickened. Remove from the heat and leave to cool. Fish out the spice packet then cover and store in the fridge for up to 5 days.
Notes
  1. Yields about 1 1/2 cups
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Creamy Cauliflower Parmigiano Gratin

I had the good fortune to spend a month in Italy this summer, a blissful few days of it at the cooking school of Badia a Coltibuono, a medieval abbey turned into a winery and bed and breakfast in the hills of Tuscany. We made pasta by hand and learned the secrets to Italian breads and sauces. On one day, the chef, Benedetta Vitali, told us we would make a cauliflower cheese dish to accompany the evening meal. I have to say, we students were not at first thrilled at the idea. The other ladies in the class were English, where “cauliflower cheese” is a ubiquitous comfort food dish, and I have always been underwhelmed by the seeming bland crucifer. Amidst the amazing classical Tuscan recipes, it seemed sort of plain and uninteresting. But we were there to learn, so we watched and participated as told. The first difference we noticed from our own ideas of the dish was how finely Benedetta insisted we chop the cauliflower, rather than layering florets in a baker. Then she saved the cooking water to use in the sauce. Genius. When the dish was served at dinner, we were all amazed. It was so simple to make, but so packed with flavor, rich and creamy but not heavy or cloying. We each in turn said we’d definitely be making this at home. Homemade, hand rolled gnocchi, we weren’t so sure.

As it happens, it showcased the best of Tuscan cooking – choosing the best in season, fresh ingredients and treating them simply and with respect. True parmigiano-reggiano cheese is the secret to this dish. It adds a salty edge and Italian flair, so splurge on a piece and grate it freshly for this dish. Chopping the cauliflower into pretty fine crumbs makes a huge difference in this recipe. I served this to my extended family, and they loved, each saying “I don’t usually like cauliflower, but this is delicious…”

Creamy Cauliflower Parmigiano Gratin
Serves 6
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Ingredients
  1. 1 head of cauliflower
  2. 10 Tablespoons butter (1 stick plus 2 Tablespoon)
  3. 5 Tablespoons all-purpose flour
  4. 1 cup milk
  5. 1 cup freshly grated Parmigiano-Reggiano cheese
Instructions
  1. Place the whole head of cauliflower in a large, deep pot and cover with water. Bring to a boil, then lower to a simmer and cook until soft when pierced with a knife, about 20 minutes. Carefully remove the cauliflower to a plate. Reserve 1 cup of the cooking water, then wipe out the pot.
  2. Preheat the oven to 350° and grease a 2-quart baking dish.
  3. When the cauliflower is cool enough to handle, remove any stem and leaves, and place on a large chopping board. Cut the head in half, then finely chop – it should be fine crumbs. Repeat with the other half. I use my biggest chopping board and a large knife and scrape the first half of the crumbs onto the plate and continue with the rest.
  4. Melt the butter in the pot, then whisk in the flour until smooth. Cook, stirring constantly, until the mixture is pale and smooth. Whisk in the milk and the reserved cooking water and cook until thickened and smooth. Whisk in the cheese, a handful at a time, until smooth and melted. Fold in the chopped cauliflower until it is all coated in the sauce. Taste and add salt as needed.
  5. Scrape the cauliflower into the prepared baking dish and bake until heated through, about 20 minutes. Serve immediately.
  6. The gratin can be cooled, covered and held in the refrigerator for several hours before baking. Adjust the cooking time as needed.
Adapted from Benedetta Vitali
Adapted from Benedetta Vitali
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Apple Fennel Slaw with Curried Dressing

Apple Fennel Coleslaw with Curried Dressing

I generally think of coleslaw as a summer dish. A staple of picnics, cook-outs and barbecues. But as I continue to enjoy in-season local apples, I remembered many recipes I’ve read over the years that use apples in slaw. So I decided to work up my own version of a fall slaw, with a rich curried dressing, sweetness from apples and a bit of extra crunch from fennel. The finished result is light and refreshing, and beautifully colorful to boot.

The curried dressing is an old favorite for spinach salad that I’ve been making for years. I knew it would be great with the ingredients in this slaw and really give it a unique twist. I like to use red skinned apples with green cabbage, but I don’t see why you couldn’t use red cabbage and green apples, or half red half green cabbage. Look for smaller, flatter fennel bulbs for the most tender pieces, or peel away a couple of top, tough layers from big bulbs. I’ve served this beside a nice roast pork dish, and it would make a great tailgate take along. It is excellent as a sandwich topper or is surprisingly good on fish tacos.

Apple Fennel Slaw with Curried Dressing
Serves 8
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For the Dressing
  1. 2 tablespoons white wine vinegar
  2. 1 tablespoon dry white wine
  3. 2 teaspoons Dijon mustard
  4. 1 teaspoon soy sauce
  5. 3 tablespoons sugar
  6. 1 Tablespoon kosher salt
  7. 1/2 teaspoon curry powder
  8. 1/4 teaspoon black pepper
  9. 1/2 cup vegetable oil
For the Slaw
  1. One small head green cabbage
  2. 1 large carrot
  3. 1 small fennel bulb
  4. 2 large red-skinned apples
For the Dressing
  1. Place all the dressing ingredients in a jar with a tight fitting lid, screw on the top and shake until the sugar is dissolved and the dressing is combined. May be made up to two days ahead and stored in the fridge. Shake well before using.
For the Slaw
  1. Remove any stem and tough outer leaves from the cabbage, quarter and remove the hard core. Grate the cabbage with the grating blade in a food processor. Transfer the cabbage to a very large bowl. Grate the peeled carrot and the fennel, then transfer them to the bowl with cabbage and toss to combine. The best tool for coleslaw is your good clean hands so you can separate and clumps of vegetable. Cut the apple into quarters, remove the core and grate. Add to the bowl and toss, then pour over the coleslaw. Toss to combine and make sure the dressing is evenly distributed. I also use my hands for this. Cover the bowl and refrigerate for at least an hour to let the flavors blend, but not more than three hours. Stir well before serving.
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Squash Blossom Risotto

Squash Blossom Risotto

I ate at two restaurants in Rome earlier this summer that claimed to be built on the very spot where Julius Caesar was killed, and visited two tourist attractions that claimed the same thing. It makes a great story to print on a menu, and they each had some historical perspective to back up the claim. Of course, the restaurants are modern buildings now with only a small trace of their ancient ancestry, but the food at each one was quite good. I made sure to order classic and traditional Roman dishes at each (when in Rome, right?), but when I saw the risotto con fiore di zucca on one menu, I knew I had to order it. I love squash blossoms, and they are an ingredient I just have to sample whenever I see them. I had my fill on a trip to Mexico, and was lucky enough to be in Italy when they were abundantly available. So when I sampled this dish, I knew I would recreate it once I returned home.

It was at a restaurant in Tuscany that I had a risotto with a secret center of creamy cheese, and I decided to incorporate that idea into this recipe to add a nice tang and creaminess to complement the rich rice. The flavors here are subtly earthy with lovely strands of the blossoms stirred through. Many dishes that use squash blossoms like to include saffron for color. (I use it in my pesto). You can do that here too, just soak a pinch of saffron strands in some hot broth and stir that into the risotto during cooking.

Squash Blossom Risotto
Serves 4
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Ingredients
  1. 24 squash blossoms
  2. 5 cups vegetable stock
  3. 4 Tablespoons butter, divided
  4. 1 large shallot, finely diced
  5. 1 ½ cups carnaroli or arborio rice
  6. ½ cup dry white wine
  7. ½ cup grated parmesan cheese
  8. salt to taste
  9. 4 Tablespoons whole milk ricotta, at room temperature
  10. olive oil for drizzling
Instructions
  1. Grasp the squash blossoms by the stem and twist to remove the hard stem and the stamen inside, leaving only the blossoms. Place 12 of the blossoms in a blender with 2 cups of the stock and blend until smooth. Pour the blossom mixture and the rest of the stock into a saucepan and heat over low until just simmering.
  2. Cut the remaining blossoms into thin pieces. I generally pull the leaves apart, stack them up and use scissors to cut them into fine shreds. Set aside.
  3. Melt 2 Tablespoons of the butter over low in a large, deep skillet. Add the diced shallots and sauté until soft and glassy, but do not brown, about 5 minutes. Add the rice and stir to coat it in the butter and cook for a few minutes until the edges of the rice grains are a little translucent. Pour in the wine and cook, stirring, until it is completely evaporated. Now start adding the stock a big ladleful at a time, stirring after each addition. When each addition has evaporated, add the next ladleful and stir. When almost all the stock has been absorbed, taste the risotto. It should still have a little bite and texture to it, but if it still hard or crisp, keep adding stock until it is al dente. Stir in the squash blossom strips and the grated Parmigiano until combined and melted. Add the remaining 2 Tablespoons of butter and stir it through. Season with salt to taste.
  4. To serve the risotto, scoop a dollop of ricotta (about a Tablespoon; I use a small cookie scoop) onto the center if a rimmed plate or shallow bowl, then spoon the risotto around it. Drizzle with good olive oil and serve immediately.
Notes
  1. The ricotta needs to be at room temperature to melt smoothly into the risotto. You can scoop it out onto the plates and have them waiting before you start making the risotto.
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Hoppin’ John Salad with Bourbon Sorghum Vinaigrette

Hoppin' John Salad

Hoppin’ John is a traditional southern dish of rice and black-eyed peas traditionally served on New Year’s Day to guarantee prosperity in the new year. That hearty, warming dish is in my New Year’s Day rotation, usually made with black-eyed peas I bought at the farmers market and put up in the freezer during the summer. Black-eyed peas are traditional on New Years, but they are in season in the summer. And they make a great cold salad, with a tender bite and earthy flavor. I’ve read recipes for hoppin’ john salad over the years, most using the peas only and those usually canned. But I wanted to create my own summer version, focusing on fresh peas, with truly Southern, tangy-sweet dressing and a hint of fresh from herbs and crunch from the classic vegetables of Southern cooking.

This hearty salad is a perfect side for a cook-out or a fried chicken lunch. It can be made ahead and held until ready to serve. It’s refreshing but filling enough to stand alone. It’s a pretty salad on the table (particularly in this Mississippi made McCarty Pottery Black-eyed Pea platter). When I have it on hand, I use Carolina gold rice t

Hoppin' John Salad with Bourbon Sorghum Vinaigrette
Serves 8
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For the Salad
  1. 1 cup long grain white rice
  2. 1 pound fresh black eyed peas (frozen if that’s all you have)
  3. 3 green onions, finely diced
  4. 2 stalks celery, finely diced
  5. 1 red bell pepper, finely diced
  6. 1 green bell pepper, finely diced
  7. 2 Tablespoons chopped fresh mint
  8. 2 Tablespoons chopped fresh parsley
For the Vinaigrette
  1. 1/3 cup cider vinegar
  2. 3 Tablespoons bourbon
  3. 1 Tablespoon sorghum
  4. 2 teaspoons Dijon mustard
  5. ½ teaspoon ground black pepper
  6. ½ teaspoon salt
  7. 2/3 cup vegetable oil
Instructions
  1. For the Salad
  2. Place the rice in a strainer and rinse well, until the water flowing through it is no longer cloudy. Place the rice in a saucepan with 1 ½ cups water and bring to a boil. Cook until almost all the water is absorbed and little air bubbles form in the rice, about 10 – 12 minutes, stirring a few times to prevent sticking. Remove from the heat and tightly cover the pan. Set aside for 15 minutes, then fluff with a fork to separate the grains, then return to the strainer and rinse under cool water. Shake the rice to remove excess water and spread the rice on a tea towel to dry.
  3. Place the black eyed peas in the saucepan and cover by about 1 inch of water and bring to a boil. Cook until the peas are just tender but with a little bite to them, about 15 minutes, then drain and rinse and spread on the tea towel.
  4. When the rice and the peas are cool and relatively dry, toss them together in a big bowl using a fork. Add the diced celery, green onion and pepper and toss, then toss in the chopped herbs. Make sure everything is evenly distributed and break up any clumps of rice.
  5. For the vinaigrette
  6. Place all the ingredients in the carafe of a blender and blend until smooth and emulsified. Pour over the rice and peas and stir with the fork to coat everything. Cover and chill the salad several hours or overnight.
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