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Collards & Carbonara: Southern Cooking, Italian Rootsby Michael Hudman
Synopses & Reviews
Italy meets the American South in the first cookbook from Memphis-based rising star chefs Andrew Ticer and Michael Hudman, featuring their innovative take on traditional Italian flavors married to classic Southern (U.S.) ingredients and techniques.
This is not a straightforward cookbook. This is a manifesto. When you finish this book, you will know not only how to cook some of the dishes that have brought us some marginal amount of success. You’ll also know why we cook the way we do. Are we trying to convince of you something? Hell, yes we are. We are not playing around here. We are here to work. We want to have fun, but we want to work hard while we do it.
We want to show you what happens when you mix southern ingredients with Italian flavors. We want you to experience what it is when you take a lemonade-sipping, Maker’s Mark-swilling, tobaccy chomping redneck and combine it with a loud-talking, wine gulping, grapa loving Italian. We want to express the meaning between food and life. And life and history. And history and food. And yes, how deeply, truly connected everything in the kitchen leading to a plate is. Hold on, we are headed somewhere. We hope it’s fun. And we hope it’s work. This is our manifesto.
Our idea is that the table of contents reads as a timeline that leads to the opening of the restaurant and from there extends forward as we have, into new obsessions, showing how each new thing is connected to our past.
We picture the cookbook as a manifesto with 100 great recipes, rather than a list of recipes. We want to really show who we are in our food, and that comes from the things we’ve been lucky enough to witness and take part in during our lives. In other words, we are preaching a gospel of freshness, of local, of flavor, of Italian Cooking, Southern Roots.
We’ve talked about what we like in cookbooks and we think that what makes a great one goes beyond the listing of recipes but frames the recipes in a story. We hope you agree. To that end, here is an early rendering of the table of contents:
Sample Recipe List
Country paté with shaved raw artichokes, parmesan and arugula
Fried green tomatoes with crab, Benton’s bacon, pickled watermelon rind, and fresh mozzarella
Fried squash blossoms in tempura batter with ricotta and peas
Roasted bone marrow with truffle, tomato, arugula, crostini
Pig ear salad with radicchio, pear, orange, Benton’s bacon, and gorgonzola
Soups and Salads
Pasta fagoli with Parmesan broth, pasta rags, and carrot
Pappa al pomodoro with rosemary, garbanzo beans, and local bread
Potato soup with hazelnuts and ham crouton
Smoked salmon salad with Arnold Palmer vinaigrette, watermelon, and watercress
Caprese salad with basil, mozzarella, and red onion
Grilled vegetable salad with cauliflower, carrots, arugula, and brown butter
Pasta and Risotto
Red wine risotto with rabbit and pecorino
Butternut squash risotto with crispy chicken skin and fresh ricotta
Tomato-braised cabbage ravioli with crowder peas and homemade pork sausage
Pea tortellini with ham hock and collard greens
Agnolotti with butternut squash, crab, and apples
Tagliatelle with pork sugo and serrano peppers
Gnocchi with spinach soubise, braised oxtail, and crispy shallot
Gnocchi with fennel, corn, pana gratta
Cavatelli with green onion brodo, carrots, snap peas, and favas
Hazelnut raviolo with braised pork belly, prosciutto, and brown butter panna gratta
Gnocchetti with sweet corn, peaches, bacon, and chantrelle mushrooms
Mains and Sides
Poached eggs, polenta, and pork rinds
Gnocchi with chicken cacciatore
Grilled soft-shell crab with roasted garlic chowder, ham, and clams
Guinea hen with chestnut risotto, cauliflower, and autumn sugo
Chicken-fried quail with melted onions, grandma’s gravy, potato salad, and pecorino vinaigrette
Spaghetti squash marinara
Apple crostata with salted caramel gelato
Pumpkin and sweet potato crostata with bourbon gelato and candied pecans
Buttercotch budino (Italian pudding) with chocolate malt and vanilla
Funnel cake with salted caramel gelato and pork fat caramel
Olive oil-pistachio cake
Smoked ham panna cotta with fig marmalata, fried pork rinds, and cinnamon strips
Strawberry-honeysuckle panna cotta with spiced pecans and balsamic
The first book from Memphis-based Andrew Ticer and Michael Hudman, named as two of Food & Wine's Best New Chefs 2013.
Andrew Ticer and Michael Hudman each grew up in extended Italian families in Memphis, Tennessee. Food Played a central role in both of their young lives, sparking in them both a passion for cooking and a joint career path. In this, their debut cookbook, these friends, chefs, and restauranteurs present a culmination of their lifelong obsessions, blending traditional southern ingredients with classic Italian techniques for a truly unique style of cooking.
Through 100 recipes and dozens of full-color photographs, Andrew and Michael share their unique culinary point of view with the home cook, translating the most popular recipes from their two Memphis restaurants, Andrew Michael Italian Kitchen and Hog & Hominy, into dishes you can make in your own kitchen. With a delightful mixture of humor, insight, and reverence for their mentors and others who have inspired them throughout their journey, this book will forever change the way you think of fusion cuisine.
Selected recipes include:
-Fried Green Tomatoes, Blue Crab & Bacon Jam
-Spinach-Ricotta Gnudi with Marinara & Ricotta Salata
-Butternut Squash Agnolotti with Crab & Apple
-Duck leg Confit with Fall Sugo
-Brussel Sprouts with Speck, Tomato & Bacon-Chili Jam
-Southern-Style Collard Greens
In their debut cookbook, two Memphis-born friends and chefs blend traditional Southern ingredients with classic Italian techniques for a truly unique new cuisine.
What happens when you mix southern ingredients with Italian flavors? When you take lemonade-sipping, Maker's Mark-swilling, southern boys and combine expose them to wine gulping, grappa loving Italians? When you purée black-eyed peas, stuff them into tortellini, and serve them in a ham hock and collard green brodo? As this book reveals, it is a whole new way to enjoy good food. Through 100 recipes and dozens of full-color photographs, chefs Andy Ticer and Michael Hudman share their unique culinary point of view with the home cook, translating the most popular recipes from their two Memphis restaurants, Andrew Michael Italian Kitchen and Hog & Hominy, into dishes you can make in your own kitchen. With a charming combination of wit, wisdom, and reverence for their mentors and others who have inspired them along the way, the life-long friends will change the way you think of fusion cuisine.
• Peccorino sfromato with neck bone gravy
• Smoked catfish bacal
About the Author
Close friends since childhood, Andy Ticer and Michael Hudman started talking about opening a restaurant in 1994. They both come from big Italian families in the city of Memphis, and all family celebrations revolved around food. Their passion for food grew stronger as they got older. After college they moved to Charleston, SC to attended culinary school at Johnson and Wales University. After two years on the coast, they moved back to Memphis to apprentice under a French Master Chef for 18 months. In an effort to further their education, and learn the old world techniques of cooking of their ancestors, they enrolled at the Italian Culinary Institute in Calabria, Italy. While there, Andy and Michael traveled all of Italy and France discovering different ways of cooking. Upon returning to America, the friends worked, refined their business plan, and searched for the perfect spot to open a restaurant. On October 31, 2008 Andrew Michael Italian kitchen opened its doors to the public for the first time. The life-long friends had realized their dream after years of study, hard work and preparation. Andy and Michael had successfully built a place where people could come enjoy healthy food and an intimate environment just as you would find in Italy. In July of 2012, they opened their second restaurant, Hog and Hominy, a casual dining companion to fine-dining Andrew Michael across the street.
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