PARSLEY, SAGE, ROSEMARY AND TIME

AUTHOR: STAFF

PARSLEY, SAGE, ROSEMARY AND TIME

OXFORD GARDEN CLUB PRESENTS NATHALIE DUPREE

To millions of television viewers, Nathalie Dupree is one of America’s hottest cooking sensations. And now Northeast Mississippi residents will have a chance to experience her culinary expertise.

Dupree will be in Oxford March 8 to speak on the topic of cooking with herbs from our gardens when The Oxford Garden Club presents “Parsley, Sage Rosemary and TIME” with Nathalie Dupree.

Dupree, who was named one of the Top 10 Women Cooks of1996 by New Woman magazine, is the only woman since Julia Child to capture the airwaves with more than 300 half-hour television cooking shows airing on PBS, The Learning Channel and the TV Food Network.

Dupree is also a best-selling cookbook author, having sold more than half a million hard back copies of her books. Her latest cookbook is Nathalie Dupree Cooks Quick Meals for Busy Days. Other cookbooks include, Nathalie Dupree Cooks Great Meals for Busy Days, which was published in 1994; and Nathalie Dupree Cooks Everyday Meals from a Well-Stocked Panty, published in 1995. One of her books is in its 13th printing. Dupree received the 1994 James Beard Award for Americana for her book Nathalie Dupree’s Southern Memoires.

Dupree has appeared on “Good Morning America,” “The Today Show,” CBS This Morning, CNN, and many others. Magazines and newspapers such as Redbook, Bon Appetit, Christian Science Monitor, Family Circle, The Ladies Home Journal, New York Times, and Gentleman’s Quarterly have featured Dupree and her work.

“Home Cooking,” her daily cooking and entertainment tips, is syndicated nationally on more than 800 radio stations.

Southern hostess

A generous and hospitable Southern hostess to the core, Dupree grew up in Virginia and began to cook in college, working in an international student residence. While preparing food for the 18 residents she decided cooking was for her, even though her mother warned, “Ladies don’t cook, and cooks are not ladies.”

Dupree holds an advance certificate from London’s prestigious Cordon Bleu. She has trained with chefs from Italy and France, with renowned Louisiana chef Paul Prudhomme, as well as many of America’s premier chefs.

Following her European training, she became a restaurant chef in Majorca, Spain and later returned to Georgia to open a country restaurant, which she owned and operated for three years. In 1975, she founded the South’s prestigious Rich’s Cooking School, where she served as chef, teacher and director for nearly a decade. During that time, Dupree taught more than 10,000 students in demonstration and participation classes.

Dupree served two years as president of the International Association of Culinary Professionals (IACP), which has more than 1,000 members in 14 countries.

Dupree married University of Mississippi journalism professor and writer in 1994. They divide their time between Atlanta and Oxford and are rarely apart for more than a week, and Dupree always leaves food for him. “I usually roast a chicken, bake a sausage and apple quiche, or a casserole he can microwave. That way he won’t forget me while I’m gone.”

The Oxford luncheon will be held at 11:30 a.m. March 8 at the First Presbyterian Church. The recipes used for the meal will be from her newest cookbook, “Nathalie Dupree’s Quick Meals for Busy Days.” Copies of the book will be available for purchase at the luncheon. Dupree will be on hand after the presentation to autograph copies.

Due to an overwhelming response and limited seating no more advance tickets are available for the luncheon/demonstration.

Try these recipes

Below, from “Quick Meals for Busy Days,” are some select recipes for those unable to attend the luncheon. At the top of each recipe is a note from Dupree about special hints, suggestions or advice she gives for the recipe.

Necessity invented this dish when I wanted “something different” and had no time. It requires absolutely minimal preparation. The better the quality of the preserves you use, the nicer the final product. Make sure the breasts are evenly coates; the preserves make a nicely sweet yet slightly bitter crust.

BLACKBERRY CHICKEN

4 chicken breasts, boned and skinned

1 cup blackberry preserves, beaten to soften

Salt

Freshly ground black pepper

Prehat the broiler. Spray a roasting pan with nonstick spray. Place the rack 8 inches from the broiler.

Place the chicken breasts in a resealable plastic bag. Add the blackberry preserves. Season with salt and pepper. Coat the chicken, remove, and place the chicken in the roasting pan. Broil 8 minutes on each side, or until cooked through and nicely crusted.

A warm salad is just a little different and can serve as a salad or a vetegable. The bacon provides a smoky flavor and the pungent raspberry vinegar is so sweet that no oil is necessary. Use just a touch, as the heat intensifies the vinegar’s flavor. This recipe is a great way to use broccoli leftovers and takens only minutes if you use presliced mushrooms.

WARM BROCCOLI-MUSHROOM SALAD

1 head broccoli or 1 12-ounce package frozen broccoli, cut into bite-size florets

3 slices bacon, cut into bits

1 medium onion, finely chopped

2 tablespoons raspberry or balsamic vinegar

1/2 pound mushrooms, sliced

Cook the broccoli according to microwave directions or steam the florets over boiling water until just crisp-tender. Rinse with colrd water and set aside to cool. In a large skillet over medium heat, cook the bacon until most of the fat is rendered. Add the onion and cook until soft and the bacon is crisp, 2 to 3 minutes. Add the raspberry vinegar, bring to the boil, and reduce by half. Remove from the heat. Add the mushrooms and broccoli and toss to coat. Serve immediately while slightly warm.

I love the spicy-sweet combination of pork and apples. This recipe multiplies easily and reheats very well. It is equally at home for breakfast, brunch or a fall or winter supper, served over soft polenta..

SAUSAGE AND APPLES

1 pound bulk pork sausage

4 Granny Smith apples, cored and cut into 1/2-inch chunks

1/2 teaspoon caraway seeds, crushed

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh sage

Salt

Freshly ground black pepper

Brown the sausage in a large skillet over medium-high heat, breaking it up as it browns. Push the cooked meat to one side of the skillet and add the apple pieces. Cook 3 to 4 minutes, stirring occasionally. Stir in the caraway seeds, parsley and sage and heat through. Season to taste with the salt and pepper and serve hot.

(Instant polenta and grits are other conveniece foods Dupree really likes. Although long-cooked polenta and grits aren’ts hard to make, they do require careful watching and stirring, much like a risotto, which isn’t always possible on a frantic weekday evening. The instant and quick versions cook in just five minutes and are less susceptible to scorching. Leftovers are tasty cut into rounds and fried in a bit of butter until hot and crusty.)

This decadent dish is super easy, rich, and smooth, but it does not reheat well once the cheese is added. The cheese specified below are merely suggestions. Let your preferences and the contents of your refrigerator dictate.

1 pound linguine

1/4 pound Swiss cheese

1/4 pound sharp cheddar

1/4 pound mozzarella

1 garlic clove, peeled and finely chopped

1 cup milk

1/4 cup (1/2 stick) butter, cut into small pieces

1 cup grated imported Parmesan cheese

Salt

Freshly ground black pepper

Bring a large pot of water to a rolling boil. Add the pasta and stir. Return to the boil and cook, uncovered, until al dente, according to package directions. Drain well.

While the pasta is cooking, cut the Swiss, cheddar, and mozzarella into small pieces. Combine with the garlic and milk in a large microwave-safe bowl and microwave on high 2 to 3 minutes or cook over low heat in a saucepance 5 minutes. The cheeses should be soft, but not melted.

Add the drained linguine to the cheese-milk mixture and toss together. Add the butter and Parmesan and toss again. Season to taste with salt and pepper.

Mixed and baked in the same pan, these fudgy squares are an absolute lifesave when you need a quick dessert. They also have less fat than many brownie recipes.

QUICK CAKE BROWNIES

1 1/2 cups all-purpose flour

1 cup sugar

1/4 cup cocoa

1 tablespoon baking powder

pinch of salt

1/2 cup (1 stick) butter, melted

1 tablespoon vanilla extract

1 tablespoon apple cider vinegar

1 cup cold water

Preheatoven to 350 degrees F.

Sift together the flour, sugar, cocoa, baking powder, and salt into a 9-inch square baking pan. Add the butter, vanilla extract, vinegar, and water to the dry ingredients and stir will until blended. Bake until a knife comes out clean, 30 to 35 minutes. Invert onto a rack to cool, then cut into squares.

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