Contributed by: Chris WebAdmin
After having reviewed Lucy (LuLu) Buffett's first book "LuLu's Kitchen" I was thrilled to have the opportunity to get an advance copy of her new book "Gumbo Love".
As she describes in her "Letter from LuLu", Gumbo Love is her love letter to the northern coast of the Gulf of Mexico where she was born. As with her first book, this is more along the lines of an extended conversion while you "pull up a chair to my kitchen table".
The story of her life, her cooking and her southern heritage continues in Gumbo Love with an emphasis on the mystery of her signature dish, gumbo. If you love a good gumbo you will enjoy finding over 30 pages dedicated to gumbo and other soups.
"Believe that life is always working for you, not against you." starts off the introductory section of "Ten Grateful Ingredients for a Bright Life and a Happy Kitchen" section, 10 excellent motivational and inspirational thoughts. Next you get a few tips on Gulf Coast Cooking Essentials complete with mini recipes for seasoning and stock and all the tips you will need to begin.
Unusually the recipes begin with a chapter of Desserts but as Lucy says, she is a rule breaker. Everything is covered in the remaining chapter from starters to main dishes, deep-fried favorites to salads even drinks and party menus. Most of the recipes even include a little description about their origins which puts them all in perspective.
Enjoy this lucious recipe for Classic Southern Pound Cake with Strawberries
Growing up southern, pound cake was part of my sweet-tasting experience, as there was always some kind of pound cake sitting on my grandmotherís counter. The traditional story about pound cake is that the ingredients consist of "a pounda" butter, sugar, eggs, and flour. This is my rendition of the classic dessert, and there are really no words to describe the sweet vanilla aroma and rich buttery taste of love infused in every bite.
Preheat the oven to 325 F. Butter and flour a 10-inch tube pan (a tube pan is preferred, but if you use a Bundt pan instead, youíll need to make sure to leave 1 inch of space at the top of the pan, so you may end up with a small amount of leftover batter).
Sprinkle 2 tablespoons of the sugar over the sliced strawberries. Cover and refrigerate until ready to serve the cake.
Whisk together the flour, baking powder, and salt and set aside.
In a large bowl, beat the butter on medium speed with an electric mixer until creamy. Add the remaining 3 cups sugar, Ĺ cup at a time, and beat until fluffy. Add the eggs one at a time, beating well after each addition.
Reduce the mixer speed to low and alternate adding the flour mixture and the milk, starting and finishing with the flour mixture. Add the vanilla and mix to incorporate.
Pour the batter into the prepared pan. Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 15 minutes, then turn the cake out onto the rack to cool completely. Serve each piece with a spoonful of the chilled strawberries and a dollop of fresh whipped cream.
Fresh Whipped Cream
Place a medium metal bowl in the freezer to chill.
When ready to prepare the whipped cream, place the cream and vanilla in the chilled bowl. With an electric mixer, whip the cream on medium speed, gradually adding the sugar. The cream will begin to thicken.
Whip the cream until it begins to form stiff peaks. Be careful not to overwhip or the cream will separate.
Excerpted from the book GUMBO LOVE by Lucy Buffett. Copyright © 2017 by Lucy Buffett. Reprinted with permission of Grand Central Life & Style. All rights reserved. http://lucybuffett.com/
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