In her newly-published book, From a Southern Oven: The Savories, the Sweets, Chapel Hill native Jean Anderson pays homage to the many dishes–entrées, appetizers, sides, and desserts–that regional cooks bake rather than simmer on the stove. Terrific recipes, from Spiced Pork Chops Baked with Rice and Sour Cherries to Key Lime Cheesecake are accompanied by Jason Wyche’s mouthwatering photos.
Jean is one of the most distinguished and prolific cookbook authors around, with 13 previous books to her credit, many of them award winners. She’s renowned for her rigorous recipe testing and attention to detail. From A Southern Oven is no exception: the recipes are well-thought out and clearly written. Lengthy headnotes give the dish’s background as well as tips that lead to even greater success in the kitchen.
So whether you’re in the mood to do holiday baking (Pecan Thumbprints), or in need of a chilly-night supper thought (Baked Pecan Stuffed Pork Chops), pick up a copy of this timely book. You’ll discover that Jean Anderson has got you covered.
Here’s a sneak peek.
Georgetown Rice and Shrimp Pie with Bacon
Few shrimp and rice dishes are easier or better- than this old favorite. But make a note, it’s “crustless” and more casserole than pie. I’ve also taken a few modern shortcuts here- like using canned tomatoes instead of homegrown and using frozen shelled and deveined raw shrimp when fresh-caught are unavailable. I do insist, however, on Atlantic or Gulf Coast shrimp.
- 3 tablespoons bacon drippings or vegetable oil
- 1 large yellow onion, coarsely chopped
- 11/2 pounds shelled and deveined raw medium-size shrimp
- 1 can (14.5 ounces) diced tomatoes, with their liquid plus enough water to total 2 cups
- 1 teaspoon sweet paprika
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt, or to taste
- 1/4 to 1/2 teaspoon ground hot red pepper (cayenne), depending on how hot you like things
- 3/4 cup long-grain rice, cooked according to package directions until fluffy-dry
- 4 slices lean richly smoky bacon
1. Preheat oven to 400°F. Spritz 2-quart shallow casserole with nonstick cooking spray and set aside.
2. Melt bacon drippings in large heavy skillet over moderately high heat, add onion, and sauté, stirring occasionally, 8 to 10 minutes until nicely browned.
3. Add shrimp and stir-fry 2 to 3 minutes just until pink. Add tomatoes, paprika, Worcestershire, salt, and cayenne, and bring to a simmer. Remove from heat and fold in rice.
4. Scoop all into casserole and spread to edge. Lay bacon slices on top, not touching one another.
5. Slide onto middle oven shelf and bake uncovered 30 to 35 minutes until bacon crisps and browns.
6. Serve at once with a green salad or vegetable of your choice. I personally favor pole beans, broccoli, or asparagus.
Note: Recipe was not tested by the Southern Living Test Kitchen.
Related: Kevin Gillespie’s Fire In My Belly