What Do French and Southern Food Have in Common?
Jennifer Hill Booker, author of the cookbook Dinner Déjà Vu: Southern Tonight, French Tomorrow, joins the Clever Cookstr to talk about the surprising overlap between the two cuisines that have most influenced her.
I love the concept of this unique cookbook: go shopping once and get two delicious meals, one Southern and one French. Jennifer Hill Booker talked with us about the culinary links between these cuisines. We covered:
- how the same ingredients used in both cuisines—like offal or pig feet—are differently conceptualized and talked about
- Jennifer's favorite preparations for in-season summer produce, drawn from both Southern and French cooking
- the ideal low-stress meals for entertaining: dishes that impress but aren’t stressful to make
- and lots more!
Check out the bonus recipe below:
Pickled Shrimp & Onions
1 cup extra virgin olive oil
2/3 cups apple cider vinegar
1/3 cup water
1 large lemon, sliced
½ cup flatleaf parsley leaves, firmly packed
2 tablespoons kosher salt
1 teaspoon red pepper flakes
4 large cloves garlic, peeled and sliced
½ cup Shrimp & Crab Pickling Spice
(recipe pg 188)
2 pounds large shrimp, peeled and deveined
6 dried cayenne peppers
12 dried bay leaves
1 large yellow onion, thinly sliced lengthwise
In a large bowl, combine the oil, vinegar, ½ cup water, sliced lemon, parsley leaves, salt, red pepper, and garlic together, and set aside. Add the Shrimp & Crab Pickling Spice and 2 quarts water to a large stock pot over medium-high heat and bring to a rolling boil. Add the shrimp and cook for 3 minutes, until they are bright pink. Drain and set aside.
Layer the hot shrimp, dried cayenne peppers, bay leaves, and sliced onions in a 2-quart glass jar. Pour in the oil and vinegar mixture, making sure all of the shrimp and onions are covered. Cover the jar with a lid, or with plastic wrap, and refrigerate for at least 24 hours before serving. The Pickled Shrimp & Onions taste better the longer they sit, and will keep refrigerated for up to 1 week.
From Dinner Déjà Vu: Southern Tonight, French Tomorrow by Jennifer Hill Booker, © 2017 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.