Four Cookbook Pre-Orders for Your Shelf

Whoever thought print was "out" is wrong. The idea of holding a curated book on the sofa, "splattering sauce on the pages," (as Sid Evans of Southern Living Magazine once shared with me), and flipping from cover to cover will never lose their value. Not to oppose the platform of Caramelized (an online cookbook- or magazine-like feel, if you will), but I believe a cookbook provides an unmatched experience. This list of upcoming books feeds my creativity, my passion, and my stomach. I hope they will do the same for you! 1. The Yellow Table Cookbook by Anna Watson Carl

I don't know Anna personally, but I wish I did! The tiny New York kitchen, the cross-country dinner party road trip (now at the top of my bucket list), the Kickstarter success...I could go on and on. I share her philosophy on the importance of the dinner table as an epicenter of conversation and compassion. Anna's entrepreneurial spin on the traditional approach to cooking inspires me daily on Instagram and (soon) in her cookbook. I can't wait to see the pages come to life in my apartment this holiday season.

2. Camille Styles Entertaining by Camille Styles

This book holds near and dear to my heart. Camille gave me the food styling and crafting experience almost every weekday morning last year in Austin, and I believe there were multiple instances where I skipped class to witness Camille's creations unfold in her photo shoots. I loved being a part of this book's production, I cannot wait to see Buff Strickland's photography brilliance in print. Camille is now giving away a Minted notecard set to everyone who pre-orders her book. Below is one of my favorite behind-the-scenes photos!

3. The Southern Pantry by Jennifer Chandler

I have been anxiously awaiting a copy of Jennifer's latest book since spending time with her at the National Association of Food Journalist conference! The Southern Pantry combines Jennifer's charismatic Southern style with her practical, resourceful nature in the kitchen. Not only is Jennifer treating us to cutting-edge recipes, but she also is guiding us every step of the way from grocery shopping to substituting and storing. This publication will be my new staple.

4. Homemade Decadence by Joy the Baker

If you haven't read Joy the Baker yet, I sympathize with you. You may have thought the dessert alone was sufficient enough to sweeten your tooth or your day, but the voice behind the dessert proves to be even sweeter. Her voice is simply wonderful. She's hilarious. Think the Ellen DeGeneres of the blogging world. Her latest cookbook is the decadence you need on your bookshelf. She, too, has a free print giveaway for all who pre-order a copy. So go do it!

feature image by kara rosenlund

Eat Good And Do Good This Weekend

Happy Friday, ladies and gents! I'm drinking my new Relevant Roasters brew in my kitchen nook in disbelief that the weekend has already arrived. I hope your week was both productive and fulfilling. Three Memphis causes dear to my heart (and pen) are hosting events in the very new future, and I want you to check them out!

1. A brand new restaurant is opening around the block in downtown Memphis, and the Exceptional Foundation of West Tennessee is hosting an exclusive preview of the gourmet burger bar this Sunday and Monday evening. Reservations are limited, so email your RSVP and be the first in the city to taste the menu (and support a local cause!). Call 901-387-5002.

2. ArtsMemphis is launching their "Mad & Hungry" culinary series this Sunday, September 28 with an International Street Food Festival. In a festive and friendly midtown cove, 200 will gather to taste samples of French, Vietnamese, Mexican, and Norwegian cuisine prepared by local culinary talent. There are only a few spots left, so reserve your spot on the block. I'm honored to be the exclusive blogger of these fall and spring gatherings, so look out as I share the exclusive culinary stories on Caramelized. (photo via commercial appeal)

3. As I shared in my Caramelized conversation with Margot McNeeley, the annual "Loving Local" fundraiser for Project Green Fork takes place next Saturday, October 4. You'll be sorry if you miss this one -- drive-in movie theater, classed-up movie snacks by local chefs, drinks, games, etc. Buy your tickets now!

featured image via topinspired.com

Where to Brunch in Chicago

As I already established during my write-ups of Sunda and Mercadito, you can't really go wrong with Chicago dining spots. Especially brunch spots. Everything about a "brunch" intrigues me, from the feminine undertones and focus on coffee, to the fried eggs and fruit. My best girls and I dined at three brunch spots in Chicago from Saturday-Monday of our long weekend. Yes, we did work.

Our first brunch (and my personal favorite) was Beatrix. The combination of fresh-squeezed sweet valencia orange juice and a slightly bitter, rich soy cappuccino was fabulous. I had to force myself to drink the hot and cold beverages with composure -- I hate the feeling of finishing before the meal arrives! I shared quinoa cakes with poached eggs with Ashley, along with a side of sliced tomato and avocado (yes, that's a side on their menu.). We were very happy. The spicy chicken tinga is apparently a not-to-miss brunch dish as well. Our group grabbed a just-baked, extra large chocolate chip cookie for the walk around downtown. The pastry is on my friend Brenna's top five favorites list. That's a credible validation of the cookie's deliciousness, in case you were wondering.

Chicago q's commonly known as an urban barbecue restaurant with Southern touches, but our Sunday brunch (complete with bloody mary bar) had a savory selection of wildly creative approaches to the first meal of the day. The benedict flight was super rich but impressive -- Kobe brisket stacked on a cheddar-chive biscuit? Hello. I enjoyed the fresh, grilled fruit assortment over housemade granola. I also shared a sweet potato hash that reminded me of my at-home version with a smokier flavor. The modern ambiance and well-versed menu made for a lovely meal in the city.

Our final morning in Chicago pulled us to Pierrot Gourmet french café at the Peninsula Luxury Hotel. Most of us ordered the egg white frittata with oven-dried tomato, spinach and feta. They arrived piping hot in individual cast-iron skillets and, ooh, did that first bite hit the spot! I felt fueled (and proud of my healthy food choice) for my plane ride back to Memphis.

Happy brunching, y'all. Where is your favorite place to order your coffee and eggs in Chi-town?

Your New Favorite Salad Dressing

Too often, I find myself debating in the salad dressing aisle. I am either tired of the staples, or I'm too skeptical of the flavor combinations in newer, unfamiliar bottles. Instead of wasting five extra minutes on my weekly grocery run, I have vowed to abandon the aisle completely and use pantry ingredients to make my very favorite (and your soon-to-be very favorite) vinaigrette.

For this batch, I grabbed a few of the newest Hatchery ingredients, including Other Brother olive oil, O Olive Oil's balsamic vinegar, and Ohia organic honey. The pure honey is the secret -- its naturally crystalized, creamy consistency is key to binding the vinaigrette. And doesn't enjoy a touch of sweetness to offset the tart acidity of vinegar?

My family friend Billy Orgel delivered a bag of heirloom tomatoes from his backyard. Of course a manufactured salad dressing wouldn't do those beauties justice -- but this recipe does!

1/3 cup olive oil 2 tablespoons balsamic vinegar 1 tablespoon dijon mustard 1 garlic clove, finely minced 1 teaspoon pure honey Salt and pepper, to taste

1. Whisk all ingredients in a small bowl until well combined. Emulsify in a blender for a thicker consistency.

2. Pour over your favorite salad or store in a mason jar in the fridge for later use.

Strawberry Almond Cobbler in a Box

You're already skeptical. A cobbler in a box? Now, please turn off the imagined visuals of Pillsbury and Betty Crocker brownie boxes from your grocery aisle and listen up. This box, crafted by Chef Jenny McCoy, is providing pastries in a far more gourmet way.

An authority on baking and pastry, Jenny McCoy has created dessert menus for such leading restaurants as Tom Colicchio’s Craft and Emeril Lagasse’s New Orleans establishments. In 2011, she received the prestigious NYC Rising Star Pastry Chef award. McCoy is currently an Institute of Culinary Education instructor, Almond Board of California spokesperson, and a contributor to Serious Eats and the Huffington Post.

Jenny offered to gift me a few sample boxes to test in my new kitchen. Of course I said yes! My own boxes of bread pudding and almond cobbler mixes soon arrived in sweet small brown boxes with easy-to-follow instructions and expert advice on substitutions and recipe enhancements. I completed prep in under five minutes (cutting strawberries, measuring buttermilk. . .) and had that baby in the oven within ten minutes of opening the box. Mind-blowing, right?

As Jenny shares, “Instant gratification comes from creating something from start to finish in a matter of minutes. But even more gratifying is sharing it with someone else.”

The collection clearly makes baking world class desserts a reality for bakers with any level of experience. My mind continues to wander to the daunting task of Thanksgiving desserts after a main course of turkey and unending side dishes. . .With this high-quality pastry mix, no one would ever have to know Jenny did half the work for you (and I won't spoil the secret either). Plus, you no longer have an excuse not to bake!

Since it is impossible to mimic the sweet, nutty crumble and sweet strawberries without Jenny's gourmet ingredient pouches, I will share photos and encourage you to get a box for yourself exclusively at Crate + Barrel. Did I mention they'd make great gifts? Well, they would. Especially for holidays.

Why The Memphis Food Scene Matters

Well, we're halfway through another month (how?), and the seasons are clearly a-changin'. I haven't experienced a true autumn in years and am already embracing the fall transition in and out of the kitchen. Yesterday afternoon, I whipped up a few heirloom tomato recipes and a fruity cobbler. . .Look out for those recipes soon. Last week, I was honored to attend the National Association of Food Journalists' annual conference in Memphis. As one of fewer than ten Memphian attendees, I took full advantage of the conference location and strolled from my apartment to the Peabody Hotel for three packed days of thought-provoking panels, empowering conversations, and first-class meals. Seriously, the food lineup was more impressive with each bite or taste of Memphis, if you will.

While I could write a novel about my new perspectives on the changing landscape of food journalism, new media, iPhone photography, restaurant transformations, etc., I will share five new lessons about my city's food scene. Despite previous dispositions or judgments on your behalf or mine, this city has a lot of history. And a lot to offer.

1. "All good Southerners do come home." -Chef Karen Carrier, Beauty Shop, Bar DKDC

It's true. There's a reason why Memphis-raised Karen Carrier left her Chelsea, New York restaurant (where Phillip Seymour Hoffman ate his last meal) and committed herself to never-seen-before Memphis dining and catering at the Beauty Shop and beyond. A gravity seems to pull us back to the place where we tasted our first homecooked meal, rich with history and passion and quality and purpose. Heck, it worked for me.

2. "Cooking is our cultural currency." -Kim Severson, New York Times

Cookbooks are still selling. Recipes are still circulating. People want touchstones to that tribal fire of cooking and eating in a community. Memphis is providing that cultural currency with inter-generational restaurants that value tradition above all else. Orange Mound Grill's 60-year-old sweet potato pie recipe will continue, according to founder Ms. Daisy Miller's granddaughter. The Folk and Boggs families are committed to refocusing Memphis' original steakhouse, Folk's Folly. Kat Gordon shares her mom Jan's toffee bar recipe with the entire city in Muddy's bake shops. The city is committed to continuing that "cultural currency" element that clearly holds us all together.

3. Barbecue may be our official food, but it's not our only specialty.

You can find an unbelievable slab of ribs at Charlie Vergos Rendezvous or a classic barbecue pizza at Coletta's; but the truth is, Memphis chefs are not settling with old-fashioned headliner dishes. They're making new headlines. They're pushing the envelope with innovation and recirculation of the city's most prized delicacies, such as two I just mentioned. Wednesday night's Taste of Memphis event at Stax illustrated the resurgence of culinary creativity and the rare unity found in a city's restauranteur scene. I walked past Coletta's barbecue pizza paired with Andy Ticer's modernized barbecue pizza popper (a take on our childhood frozen midnight snack). I watched Wally Joe take a gorgeous spin on Jonathan Magallanes' traditional-style quail tamale. Craft beers and Relevant Roasters are making a new name for Memphis' beverage offerings. Such creativity is placing Memphis on a much higher level than ever before. I only hope the public recognizes its quality as much as the James Beard house, who hosted a slew of my beloved Memphis chefs for a "Made in Memphis" dinner last Spring.

4. In Memphis, "Food is medicine." -Dr. Scott Morris, Church Health Center.

This city of soul views the family table as more than a literal dose of nourishment -- food is a tool of spiritual fulfillment, too. Chef Miles McMath of St. Jude has transformed a "cafeteria" approach into a farm-to-table creative warehouse for thousands of people every single day. The Church Health Center is teaching the alphabet to low income children through healthy foods. Baptist churches are changing the statistic and elevating the ritual of the meal through healthier options at social and religious events. People are clearly committed to making food a reference point -- and a game-changer.

I'm proud to be a part of this place.