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.

Paprika Shrimp with Baked Lemon Risotto

We are in that weird time between seasons, when the great abundance of spring and summer produce hasn’t quite arrived, but the fading greens and gourds of winter are losing their appeal. We’re already for fresh, light fare but nature isn’t exactly cooperating. Citrus to the rescue. Bright sunshiny lemon brings a little brightness and […]

Taleggio Risotto Cake

I did not grow up eating risotto. It was not a dish on the menus of the many fine Italian-American restaurants in Memphis we ate at during my childhood. When it started to become a common and trendy dish, for many years, I assumed it was some sort of chef-secret dish that couldn’t be […]

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 […]

Carrot and Dill Risotto

Carrot and Dill Risotto

Risotto for me was, for many years, solely a restaurant dish. I had only eaten it at fancy eateries at a time when it was ubiquitous on menus as the trend of the minute. I did not understand that it was something a normal human could make at home. But when I discovered that […]

Champagne Risotto

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Champagne Risotto

This is my favorite accompaniment to Crispy Chestnut Veal, as it is flavorful in a gentle way that doesn’t overpower the delicious veal. The pale champagne color is part of its charm, so use a light colored stock and do not allow the shallots to brown.

2 cups champagne

2 […]