The name of the cookbook, When Southern Women Cook. The name of the author: Morgan Bolling. And she stopped by Tonia's Kitchen to talk about the book, which is served up with a side of history about southern cooking and the traditions that lie in there within. Morgan told Tonia about one recipe in particular, a delicious Hot Cheddar Crab Dip she says is very easy to make. It's exactly what it says, cheddar, crab and various seasoning. Morgan says you do need to take care to make the dip, thanks to delicacy of the crab, but otherwise it's a very easy dip to make. It's great for a holiday party, or any other time of the year!
The Daily Dish from Tonia's Kitchen
Tonia’s Kitchen, a nationally syndicated radio show, is where food and wine lovers explore, practice and grow. Listeners hear Tonia talk with top chefs, groundbreaking cookbook authors, fellow foodies and experts in the worlds of wine and gastronomy. Aspiring kitchen masters are invited to have a seat at the table in Tonia's Kitchen where they'll learn that, whatever they cook, taste and nutrition go hand-in-hand and they'll be taken beyond everyday ingredients!
Monday, October 28, 2024
Friday, October 25, 2024
Try...Sheet...Pie
Thursday, October 24, 2024
A Silky Chicken...In a Soup
So much so, that this soup, if prepared in the traditional Chinese fashion, is actually cooked with the chicken head on. Natalie Keng, who wrote the new cookbook Egg Rolls and Sweet Tea, stopped by Tonia's Kitchen to talk about traditional Chinese foods, including the Whole Silky Black Chicken Soup. Natalie told Tonia it's something of a homage to the whole foods movement, since the chicken is pretty much intact when you make it. It's actually quite nutritious, with fewer calories and fat than more well known chicken soups. There's no question this is an exotic one, but there's also no doubt...it's the real deal when it comes to Chinese food.
- 40 g dried Chinese yam
- 20 g dried Codonopsis pilosula \
- 15 g dried goji berries
- 10 g dried Astragalus propinquus \
- 10 g dried Polygonatum odoratum
- 3 large slices ginger
- 13 cups water
- 2.5 pound whole black silkie chicken
- salt (to taste)
- Add the dried ingredients, ginger, and water to a thick-bottomed soup pot or Dutch oven. Lower the chicken into the pot, feet side down.
- Bring to a boil over high heat. Once boiling, immediately reduce the heat to medium-low, cover, and simmer for 2 hours. Adjust the heat as necessary so the soup is simmering slowly. This slow cooking will give you a clear, consommé-like broth, and will prevent you from cooking off too much liquid. Skim any fat off the surface of the soup, and ladle the broth into bowls. Season the soup with salt to taste, right before enjoying.
Wednesday, October 23, 2024
Perfect Pumpkin Toffee For Halloween
Tuesday, October 22, 2024
A Stew for the Fall