Stephanie Savors the Moment

One of the cleverest marketing ideas I’ve run across lately is being executed in Boca Raton, FL by the Junior League.  If you saw the delightful movie “Julie and Julia,” you will quickly get the idea.  A food enthusiast and member of the Junior League of Boca Raton is cooking each recipe from Savor the Moment and writing a blog on each experience.  Check out her kitchen adventures at "Stephanie Savors the Moment"

Stephanie shared in a recent email exchange with me the following powerful testimony to the greatness of this 10 year old masterpiece, "It has been such a great experience, even further reinforcing what a fabulous book "Savor the Moment" truly is. It's also a testament to what can be accomplished when the fabulous ladies of the Junior League of Boca Raton put their minds to something. Probably the biggest revelation about STM so far has been all the wonderful recipes that can go from "everyday to entertaining" and are very user-friendly to make! I had previously thought of STM as having dishes that were mostly just for entertaining that were time and skill intensive but that is not necessarily the case - there's definitely something for everyone."

CONGRATULATIONS JL of Boca Raton on 10 years of supporting your community through the proceeds raised through the sale of Savor the Moment.

A Sidebar Blog

The central focus of my blog is devoted to the impact that community cookbooks have on our nation. While I don’t want to lose that focus, occasionally, a topic will pop up that I feel passionate about sharing.

 Approximately 5-6 years ago, I met a local Nashville photographer by the name of John Guider.  When I met John for the first time he had just completed the first leg of a remarkable journey.  John’s initial adventure of paddling the Mississippi River was more of an adventure and personal challenge than anything else.  However, it has turned into a passion and mission to bring attention to our waterways, wetlands, and natural wonders.

 Since that first trip, John returned to the River three times to complete the entire journey in stages of north to south.  His impressions and details of the trip are chronicled in his book, The River Inside, and can also be seen in traveling exhibit, The River Inside, currently open in Helena, AR.  To see more about John's adventures, click here.

 

 

 John is currently on the water as he canoes The Great Loop again to draw attention and promote our natural resources.  With the devastation in the Gulf due to the oil spill I would recommend a purchase of The River Inside as a daily reminder of our great natural resources and to give a perspective that may cause us to treasure nature above money.

PRESERVING NORTH AMERICAN WATERWAYS AND WETLANDS

When most hear of Ducks Unlimited, they think first and foremost - Duck Hunters. While they are not wrong, they are not exactly right either.  Ducks Unlimited is a non-profit organization composed of primarily duck hunters, but also individuals who believe in the preservation of our waterways and wetlands. The mission of Ducks Unlimited is nature preservation.

In 1982, FRP began a relationship with Ducks Unlimited to produce a series of cookbooks with the proceeds going to support the mission of DU.  The series was highly successful and over 100,000 copies of the books were marketed and sold.  FRP is delighted to once again be working with Ducks Unlimited, the world’s leader in wetlands and waterfowl conservation.  This organization is responsible for the conservation of over 12 million acres in North America alone.  The Hunter’s Table is the ultimate cookbook for outdoor enthusiasts.  It contains a range of wild game and fish cuisine that’s as adventurous and exciting as hunting itself.  In addition to all types of game and freshwater fish recipes, the book features artwork from award winning wildlife artists as well as sumptuous food photography.  The recipes were collected from culinary professionals, wild game enthusiasts, and many of the recipes were award winners from a cooking contest.

 

This beautiful, hard cover compilation of recipes from culinary professionals, serious amateur cooks and wild game enthusiasts was released in late May to an eager audience.

 

See the comments below from some of the delighted owners of The Hunters Table:

My new favorite book!

Austin H., Port St. Joe, FL

For those that love to dream big and eat well.  The art feeds the dreams and the recipes feed need to eat well. Well Done. Thank you.
David B. Lake Tahoe Nevada

Can't wait to go hunting this fall to try some of the exciting recipes, they look awesome.  Todd K., Oshkosh, WI

 

“The book is excellent. I like the recipes and don't think they will be too difficult to make…” 

Joseph Palmiotto [jpalmiotto13021@yahoo.com]

“I wanted to let you know that I was really impressed with your book.  Excellent book with remarkable artwork and a vast amount of wonderful recipes!"

Bo W., Orange Park, FL

“The Hunters Table Cookbook is wonderful - Given to my husband for Father's Day from our kids.  My husband does ALL the cooking so he really enjoyed and has already made a meal for us!!  Thank you from the hunting family of Charlene M. St. Paul, Missouri”

"I've been looking all over for a good duck recipe book. It wasn't until I found The Hunter's Table that I finally got one. It's well worth the money and has some amazing recipes... “

Matthew B., Oran, Mo 63771

 

“Having acquired several other 'game' cookbooks in the past and being disappointed, I was surprised with the quality of the layout and the way the art and additional info has been integrated in this book.  There is lots of intriguing waterfowl recipes and I'm excited to work through them.  I'm actually using one tonight!”
Brian Schwind, USDA Forest Service

 "This book contains everything for the duck hunter who loves wild table fare"

Scott H., Edmond, OK

 

“Awesome book with lots of great recipes.  The art work is amazing.  First class publication; truly worth the money!”  Many thanks. 

Jorge W., Houston, TX

“Impressive book, great recipes.  It has become a coffee table book looked at by all.”  Dale A., Davidsonville, Md.

The Hunter’s Table was the #1 seller at the recent Dallas Gift Market. It is a great value and  a classic example of a “community “ cookbook raising money for a worthy cause—in this case the community is not geographic but rather those with a common interest and passion.

Potato Salad Rounds Out the Menu

As I arrived at work this morning I greeted my assistant and inquired as to her family plans over the 4^th of July weekend.  Her response was, “eat a lot of food just like everyone else". Isn’t it amazing how important food is in our lives?  Stephen Fries recently challenged readers in his blog to mention a holiday gathering or special occasion that didn’t involve food. Interesting responses with the same message—can’t think of one.

Obviously, the Kempf 4^th of July menu could have gone in a completely different direction, but tradition is an important part of our lives, and cooking out and eating summer dishes is a part of that tradition. It also doesn’t hurt that my wife is one of the best cooks ever and her signature slaw and potato salad dishes are among my favorites.

Earlier in the week, I shared her cole slaw recipe along with others from various community cookbooks.  Today, I share her potato salad recipe, as well.  If you try it, I would love to hear from you regarding your opinion OR if you have a recipe to share I would love that as well.

Potato Salad

5-6 medium potatoes, boiled until just tender, cooled, peeled, and chunked

5 hard-boiled eggs, chopped

½+ cup celery, chopped fine

½+ cup sweet onion, chopped fine

1/3 cup to ½ cup chopped pickles, dill or sweet or a combination

 

Dressing should be strongly flavored

2 cups mayonnaise or any combo of mayo, sour cream, or Greek yogurt

1+ teaspoon dry mustard

1+ teaspoon prepared mustard of choice

Salt and Pepper to taste, fairly strong

2-3 tablespoons vinegar; or combo of vinegar and pickle juice, to taste.

 

Cook potatoes, cool, chill, peel, and chop into ½” chunks.

Add hard-boiled eggs, celery, onions, and pickles, stir to combine.

Add half the dressing; mix thoroughly.  Taste and adjust flavor of remaining dressing. Continue adding dressing until desired consistency is reached. 

 

Add sprinkle of paprika to top and garnish with parsley.  Enjoy!

  

 Need inspiration for your own potato salad this weekend?  Read on!

 

We go to Annapolis, Maryland's A Thyme to Entertain  for an easy "Potato Salad" combining baby red potatoes with sugar snap peas--FABULOUS.

 

Dallas Dish takes advantage of the variety of potatoes available with "Oven-Roasted Four-Potato Salad." 

 

Pull Up a Chair serves up a "Potato Salad" sparked by Italian salad dressing.

 

My Mama Made That duo of potato salads, "Creamy Roasted Potato Salad" and a no-mayonnaise "Picnic Potato Salad."

 

All the Wright Stuff  Patsy Wright suggests a fabulous "Red Potato Salad" with a garlicky sour cream- Dijon dressing.

No matter what your personal 4^th of July menu consists of I wish you a Happy Independence Day and ask you to take a few minutes as you enjoy friends, family and good food to take a few minutes and reflect on our nation’s freedom and greatness. God Bless America!

Green Beans, the Menu Continues

So far our 4^th of July menu consists of BBQ Chicken (or another meat of your choice), cole slaw, pickled cucumbers, and homemade peach ice cream. Of course, we need to fill in a few more side dishes.  One dish that we like to make in abundance to warm up for several days is green beans.  I’m not too picky about what type of green beans I buy as long as they are fresh and don’t have rusty spots on them.

I must admit that I like “real southern” green beans which mean they are flavored with pork and cooked for 7 hours.  After rinsing and snapping the beans into smaller pieces, we put them in a large pan to boil.  We start with a can of chicken broth and then add enough water to cover the beans.  Bring to a low boil and keep the low boil constant.  You will need to add water as the level of the liquid decreases; otherwise the beans will burn up.

After 3 hours, add some bacon strips cooked half way through or a chunk of country ham for extra flavor.  Add salt near the end.   When the beans begin to feel soft (but not mushy), take remove from heat and serve.  If you aren’t serving until the next day, simply keep covered and cool to room temperature before refrigerating.

When ready to serve, reheat and you are good to go.

"Duke's Delight Green Beans" creates a slow-cooked old-fashioned recipe from My Mama Made That

 

A Savory Place raises the “green bean bar” with quick and easy "Haricots Verts with Radishes," two favorite spring veggies with a warm Dijon vinaigrette.

 

A Thyme to Entertain combines "Green Beans with Roquefort and Walnuts" with a crumble of bacon for your next event.

 

Herbal Cookery bakes fresh green beans with an herbed Parmesan-Panko topping.

 

 Dallas Dish presents a trio green bean recipes: a "Traditional Green Beans" which elevates a favorite with bacon, goat cheese, and dried cranberries, Summery "Green Beans and Tomatoes in White Wine, and "Sesame Long Beans" with a Chinese flair.

Cole Slaw, a summer staple

As we approach the 4^th of July weekend most of us are planning our menus and getting ready to entertain and celebrate.  Amazingly, our forefathers were doing anything but celebrating on July 4, 1776.  They were engaged in a dispute with Great Britain and about to enter a battle they may or may not have been prepared for.  However, we do celebrate our Independence as the greatest nation in the world every 4^th of July and the celebrations always revolve around food.

If you live in the south, whether you visit a “meat and three”, or a BBQ joint, you will usually be presented with cole slaw as an option on your menu—sometimes you get it without even ordering.  I love going to restaurants like Monell’s where the "slaw" is waiting for you on the table when you sit down.

While there are an abundance of cole slaw varieties to choose from, I enjoy mayonnaise based the best.  I have been spoiled by my wife’s recipe, which I think is the BEST EVER.  

 As you plan your holiday menu, here are a few cookbooks with different cole slaw recipes to choose from.  Of course, I’m including my wife’s recipe, as well.  If you try it, I would love to hear your opinion.

 

Closed on Tuesdays from Beaufort Grocery Company

In Beaufort, North Carolina, they serve "Nancy's Slaw," a mixed red and green cabbage with a sweet dressing with wasabi powder to kick up the flavor.

Living Well from National Extension Association of Family & Consumer Sciences

Serves up a spicy "Mexican Coleslaw

A Savory Place from Micah’s Place

Showcases Amelia Island's diversity with two versions of slaw: A wonderful "Cranberry Coleslaw" with almonds, dried cranberries and jicama with a honey-mustard mayonnaise dressing and a bok choy slaw with an Asian twist.

 

 

A Thyme to Entertain from the Junior League of Annapolis, MD

Takes a broccoli slaw ("Oriental Salad") with almonds and sunflower seeds to picnics.

 

 

Herbal Cookery from the St. Louis Herb Society

“Fennel Slaw” mixes crunchy fennel with apple, pear, dried cherries and an herbed dressing for a contemporary twist.

 

 

You're Invited Back from the Junior League of Raleigh, NC

"Mediterranean Coleslaw" with garlic, oregano and feta cheese

 

 

My Mama Made That from the Junior League of Hampton Roads

"Red Barbecue Coleslaw"

 

 

 

My wife’s Cole Slaw

Remove outer leaves of cabbage, quarter and cut out stem.  Cut each quarter into halves.

In food processer, process 2 baby carrots finely.  Empty into a large mixing bowl.

Next add about 3 smaller pieces of cabbage at a time to processer, pulse just enough to cut up, but not until fine and soggy. Each time, empty processor into the bowl with the carrots. Or you can cut finely with a knife.

In smaller bowl mix dressing:

Mayonnaise (start with 1 and ½ cups of mayonnaise)

Vinegar

Lemon Juice

Salt and Pepper

Start with 1 and ½ cups of mayonnaise; add a dash of lemon juice, about 1-2 tablespoons of your favorite vinegar and salt and pepper to taste. 

Add about half the dressing to cabbage and carrot mixture; then add more, bit by bit until you have the amount of dressing you like, but not too much dressing.  Add more salt, pepper, vinegar, lemon juice or mayonnaise if needed to taste.

What's your favorite slaw recipe?

No matter your location, there's a barbecue sauce to fit your tastebuds

At least twice (and possibly more) we will be barbecuing outside to celebrate the 4^th of July. On the 4^th itself, we are going to Spring Hill for our 2^nd annual Shane and Crystalin Lewis get together. Shane is the son of my best friend, Steve Lewis—last year they invited us out to eat and watch the fireworks. It was such a fun time they have decided to make it an annual party.

One thing I am going to do this weekend is try a new BBQ sauce. My good friend, Chuck Glover, who is a great cook, gave this recipe to me a few weeks ago. I think the 4^th is the right time to try it out. Interestingly, I bet if we scan through community cookbooks from different regions, we will find as many different BBQ sauce ideas as there are community cookbooks. If you don’t believe me, check out these 10 titles from across the USA:

1. The Hunter's Table from Ducks Unlimited:

Beer-based "Beerbecue Sauce"

2. Simply Simpatico from the Junior League of Albuquerque, NM:

Rich, rich "Buttery Barbecue Sauce"

3. The Cotton Country Collection from the Junior League of Monroe, LA:

Several from 4-ingredient Barbecue Steak Sauce requiring no cooking to “Superb” Barbecue Sauce, complex and simmered for ribs, chicken or lamb.

4. da cajun critter from Pamela D. Lyles:

a rich basting sauce with a Creole twist for Barbecue Beef Ribs

5. You're Invited Back from the Junior League of Raleigh, NC:

"Bourbon Street Pork Tenderloin" with a Bourbon-ginger barbecue sauce;

"Slow Cooker Barbecue Pork Tenderloin" with a cola-based sauce

"Apple Cider Vinegar Pulled Pork" with a Carolina vinegar-based sauce

"Southern barbecue is the closest thing we have in the U.S. to Europe's wines and cheese; drive a hundred miles and the barbecue changes."--John Shelton Reed

6. Pull Up a Chair from the Junior League of Columbus, GA:

a peachy-honey "Finishing Sauce”

an easy "Basic Barbecue Sauce"

"Molasses Barbecue Sauce" for ribs, chicken or beef

"Citrus Barbecue Sauce" with lime, lemon, grapefruit, mango, orange & passion fruit.

7. Fiesta Seafood Cookbook from Energy Services of Pensacola:

From “Jazz on the Grill” chapter, butter and olive oil combined with pineapple, jalapeno and honey a two-step basting sauce for fish fillets

8. First Impressions from the Junior League of Waterloo-Cedar Falls, Iowa:

"Plum basting sauce"

9. Five Forks from Kerr-Vance Academy in Henderson, NC:

Grills chicken with two sauces, "Golden Mustard Barbecue Sauce" and a very hot "Pig-n-Chicken Sauce."

10. California Mosaic from Junior League of Pasadena, CA:

Combines a dry rub, a basting (mop) sauce and an awesome barbecue sauce to make a perfect "Californian's Memphis Barbecue"

This year I am going to test Chuck’s recipe on chicken. I’ll get one or two (depending on how many people will be coming over) whole chickens cut up from Fresh Market. I cook the pieces directly over a hot fire and turn at least once before adding sauce. I will continue to baste every few minutes turning so as to char, but not burn. I actually like a bit of “char” on my chicken—not burnt, but crispy edges give chicken a little extra flavor.

For “fall off the bone” tender chicken, take the pieces off of the grill with about 5-7 minutes left to grill and wrap in aluminum foil to finish off. When done, take off the foil and serve—MMMMM!

Chuck Glover’s BBQ Sauce:

4 cups apple cider vinegar

1 cup ketchup

1/4 cup Worcestershire sauce

3 tablespoons (packed) golden brown sugar

2 tablespoons Dijon mustard

2 tablespoons salt

1 tablespoon dried crushed red pepper

2 teaspoons black pepper

Prepare first 8 ingredients in heavy large saucepan. Simmer over medium heat 5 minutes. Remove from heat, cover, and let stand for 2 hours.

What is your favorite barbecue sauce?