Just a few miles South : timeless recipes from our favorite places

Just a few miles South Timeless recipes from our favorite places

Ouita Michel

Book - 2021

"For twenty years, diners in the Bluegrass have been able to whet their appetite for Ouita Michel's sustainable, farm-to-table cuisine at one of her many acclaimed restaurants. Each restaurant-from Wallace Station to Holly Hill Inn-features dishes that combine Kentucky's bounty with Michel's celebrated vision. Diners can enjoy traditional southern staples like buttermilk biscuits, country ham, and po boy sandwiches, or opt for unique variations on international favorites and American classics. Now, readers around the country can experience what makes Ouita Michel a culinary and cultural treasure. Just a Few Miles South serves up the recipes that patrons of Michel's restaurants have come to know and love, including t...he Bluegrass Benedict breakfast sandwich, Ouita's Sardou Panini, Wallace Station's Creamy Chicken and Mushroom Soup, and Honeywood's Hoecake Burger. Some dishes offer creative twists on classics, like the Inside Out Hot Brown, the Wallace Cubano, or the Bourbon Banh Mi. Throughout, the chefs responsible for these delicious creations share the rich traditions and stories behind the recipes. When you can't get down to your favorite place, this book will help you bring home the aroma, the flavors, and the love of fresh foods made with locally sourced ingredients-and share it all with friends and family"--

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Location Call Number   Status
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Subjects
Cooking, American > Southern style.
Cooking > Southern States.
Cookbooks.
Genres
Cookbooks
Published
Lexington, Kentucky : Fireside Industries [2021]
Language
English
Main Author
Ouita Michel (author)
Other Authors
Sara T. Gibbs (author), Genie Graf (illustrator), Brenna Flannery (writer of foreword), Silas House, 1971-
Physical Description
xx, 183 pages : illustrations ; 24 cm
Bibliography
Includes bibliographical references (page 167) and index.
ISBN
9781950564095
  • 2. Introduction
  • 3. Chapter 1
  • 4. Chapter 2
  • 5. Chapter 3
  • 6. Chapter 4
  • 7. Chapter 5
  • 8. Chapter 6
  • 9. Chapter 7
  • 10. Chapter 8
  • 1. Foreword
  • 12. Acknowledgements
  • 13. Index
  • 11. Sources for Kentucky Products
  • 14. About the Authors
Review by Publisher's Weekly Review

Michel, the chef and restaurateur behind four Kentucky restaurants, shares simple and satisfying recipes from each of her eateries in this charming cookbook. Utilizing local ingredients, she offers down-home Southern recipes starting with hearty breakfast options that include grits, red-eye gravy, and soft buttermilk biscuits. A rich hollandaise butter adds a touch of decadence to her "Bluegrass Benedict," and her sweet potato, gruyere, and caramelized onion quiche breathes new life into an old classic. She goes deep on sandwiches, breaking down the humble item into its component parts and offering recipes for white, wheat, and rye breads; instructions for roasting meats; and innovative creations such as the "Turkey Rachel," a corned beef sandwich made with homemade Russian dressing, and the "Wallace Cubano," a Kentucky-inspired take on the Cuban sandwich. Soups and stews include "Bourbon Trail Chili" and a creamy chicken and mushroom soup, and among the salads on offer are a classic black bean and corn salad and a straightforward Greek salad. The clincher is Michel's desserts, of which the standouts are luscious glazed lemon bars, decadent "Danger Brownies," and an apple cranberry bourbon crunch pie. Home cooks will enjoy the simplicity and heartiness jam-packed into this collection. (Apr.)

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