Gather ‘Round the Table from Taste of the South
The title of Gather ‘Round the Table doesn’t tell you that much about the cookbook, does it? It’s the sub-title that really gives you the 411 - “Menus and Recipes for Casual Southern Meals.” Published by Taste of the South magazine, this cookbook delivers what it promises. Here’s a quick sampling of the recipes you’ll find: Turkey-Bacon-Artichoke Breakfast Casserole, Shredded BBQ Beef Sandwiches, Busy Mom’s Chicken Pot Pie, Maple Pork Chops, and Italian-Style Country Fried Steak.
I think in this context, “casual” really means practical. This cookbook isn’t for throwing huge, fancy dinner parties. It’s more about getting food with a Southern twist on the table in a reasonable amount of time. That means some compromises are made by using canned or prepared ingredients. There are a few recipes for fancier meals, but they are the exception rather than the rule. You also have to be careful with timing, since some recipes assume that the meat, such as chicken or turkey, is already cooked.
The cookbook is organized by the type of meal being served: Breakfasts and Brunches, Lunches, Casual Suppers, and Sunday Dinners. There is also a “Step by Step” section that provides in-depth instructions on some food preparation skills that require more details, like caramelizing onions, braiding a cream cheese loaf, or deep-frying a turkey. This cookbook also utilizes one of my favorite features for a cookbook. The recipes are presented as full meals, with an entree, sides, desserts and sometimes even suggested drinks. It takes away the question of deciding what to serve with what.
I tried the menu for “A Zesty Meal,” which can be found in the section on Lunches. It includes recipes for Steak Sandwiches with Caramelized Vidalia Onions, Shrimp and Feta Stuffed Peppers, Zesty Snack Mix, and Monster Chocolate Chip Cookies. I tried it all except for the cookies.
The recipe for the Steak Sandwiches assumed you’d already caramelized the Vidalia onions, which threw a little wrench in my timing, but it didn’t take long to catch up. You sauté sirloin beef tips with mushrooms, garlic, onions, Worcestershire, and hot sauce. Then you place the mixture on toasted buns and sprinkle shredded Parmesan-Romano cheese blend on top. The result was a unique twist on a regular steak sandwich, with a good amount of veggies thrown in to make it a bit healthier.
The real hit was the Shrimp and Feta Stuffed Peppers. These were so easy to make and would be perfect for party appetizers. Although, I couldn’t really taste the shrimp, so I would either omit it or add more than the recipe states if I were to make it again. You cut peppers lengthwise, and stuff them with a mixture of cream cheese, feta cheese, roasted red bell pepper, and canned shrimp (I bought fresh, cooked shrimp). After 20 minutes in the oven, they are a tasty little treat.
The last recipe I tried was for the Zesty Snack Mix. Now, keep in mind the “practical’ bent of this cookbook when you check out this recipe. It’s a fun twist on a normal snack mix. It was especially yummy right out of the oven. They would be perfect for watching a game or on movie night. Here’s the recipe so you can try it for yourself:
Preparation: 10 minutes, Cook: 1 hour, Yield: 16 cups
1 16-ounce package mini-pretzels
1 12-ounce package fish-shaped cheddar crackers
1/4 cup vegetable oil
1 1.1-ounce envelope fiesta ranch dip mix
Preheat oven to 250 degrees. In a large roasting pan, combine pretzels and crackers. In a small bowl, combine oil and dip mix; drizzle over pretzel mixture; tossing gently to coat. Bake for 1 hour, stirring every 15 minutes; cool.
