Georgia Magazine - December 2017 - 40B

Web exclusive
(Continued from page 40A)
* Steven Satterfield, "Peanuts," Short
Stack Editions; $14.
* Robyn Stone, "Add A Pinch: Easier,
Faster, Fresher Southern Classics," Clarkson Potter; $25.
* Kim Sunée and Seung Hee Lee, "Everyday Korean: Fresh, Modern Recipes for
Home Cooks," Countryman Press; $30.

Recent releases
* Hugh Acheson, "A New Turn in the
South," Clarkson Potter, 2011; $35. Also
"The Broad Fork," Random House, 2015;
$35.
* Richard Blais, "Try This at Home: Recipes from My Head to Your Plate," Clarkson
Potter, 2013; $30.
* Jennifer Hill Booker, "Field Peas to Foie
Gras: Southern Recipes with a French Accent," Pelican Publishing Co., 2014; $26.95.
* Sean Brock, "Heritage," Artisan, 2014;
$40.
* Cheryl Day and Griffith Day, "The Back in
the Day Bakery Cookbook: More Than 100
Recipes from the Best Little Bakery in the
South," Workman, 2012; $24.95. Also "Back
in the Day Bakery with Love: More than 100
Recipes and Make-It-Yourself Projects to
Create and Share," Workman, 2015; $24.95.

(Continued from page 40A)
3 tablespoons soy sauce
Kosher salt and freshly ground black
pepper, to taste

ling. In this recipe, Korean flavors imbue a popular American favorite.

Preheat the oven to 425 degrees.
Spread broccoli florets on a baking
sheet and sprinkle the top with the
sesame oil, garlic, ginger, salt and
pepper. Stir everything around to
coat evenly. Put the pan in the oven
and roast uncovered for 15 minutes.
Take the pan out of the oven,
stir the broccoli and scatter the butter slices evenly over the broccoli
pieces. Drizzle soy sauce evenly
over the broccoli and butter. Put the
pan back in the oven.
Roast for 5 minutes more and
remove from the oven. Stir everything around to make sure the butter and soy sauce are in every bite.
Makes 6-8 servings.
From "The Farmhouse Chef:
Recipes and Stories from My Carolina Farm" by Jamie DeMent. Used by
permission of the University of North
Carolina Press. www.uncpress.org.

Kimchi, bacon and cheddar seem
like an unlikely trio, but they all come
together beautifully; the trick is to
sauté the kimchi in butter to soften the
funk. We absolutely adore this dish;
the only problem is to figure out how
to portion-control the kimchi-baconmac-and-cheese addicts around our
households.

Many chefs are taking cues from
Korean cuisine, which is influencing
everything from barbecue to pick-

Kimchi Bacon Mac and Cheese

4 to 6 slices bacon, diced
1 tablespoon unsalted butter
14 ounces kimchi, drained, chopped (storebought is fine)
3 tablespoons all-purpose flour
2 to 3 cups whole or part-skim milk, divided
1 pound short pasta, such as elbow macaroni, fusilli or penne rigate, cooked
Freshly ground black pepper
Dash of hot sauce, optional
8 ounces grated Comté or cheddar cheese,
or a combination of both
Thinly sliced green onion, for garnish

Cook bacon over medium-high
heat in a large, oven-safe skillet for
about 7 minutes, until the bacon is
cooked through and starting to crisp.

Georgia Grown spotlight recipe
Spicy Peanut Stir Fry
Courtesy of the Georgia Department of Agriculture

Heat a wok over medium-high heat and add peanut oil. After 30 seconds, add carrots and celery and
allow to fry for 1 minute. Add hot sauce, soy sauce,
teriyaki sauce, Vidalia onion, broccoli and cauliflower.
Cook, stirring regularly, until the vegetables become
tender but still slightly crisp.
During the last 2 minutes of cooking, add spinach
40B

Web_cooks_SW_1217.indd 40

COURTESY GEORGIA DEPARTMENT OF AGRICULTURE

2 tablespoons peanut oil
1 cup carrots, sliced diagonally
1 cup celery, sliced diagonally
1 tablespoon hot sauce, such as Tabasco Chipotle Smoked
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
1 medium Vidalia onion, sliced
1 cup broccoli, cut into bite-sized florets
1 cup cauliflower, cut into bite-sized florets
1 cup fresh spinach, coarsely chopped
3/4 cup roasted peanuts
Cooked rice of your choice

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and peanuts to wilt the spinach and heat the peanuts. Serve with rice. Serves 4.

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Visit Georgia Grown's website, www.georgiagrown.com,
for information on farms and producers across our state.

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GEORGIA MAGAZINE

11/28/17 9:43 AM

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Table of Contents for the Digital Edition of Georgia Magazine - December 2017