Grace The Table : Stories & Recipes From My Southern Revival

Smalls, Alexander with Hettie Jones

ISBN 10: 0060174870 / ISBN 13: 9780060174873

Edité par HarperCollins New York, 1997

A propos de cet article

remainder mark on lower edge of pages else AS NEW as new dj.

N° de réf. du vendeur MAIN023121I

Détails bibliographiques

• Titre: Grace The Table : Stories & Recipes From My Southern Revival
• Éditeur: HarperCollins New York
• Date de parution: 1997
• Langue: anglais
• ISBN à 10 chiffres: 0060174870
• ISBN à 13 chiffres: 9780060174873
• Reliure: Hardcover
• État de l'article: As New
• État de la jaquette: As New
• Catalogues du vendeur:
  • Regional:: American US

A propos de ce titre

Synopsis

Book by Smalls Alexander Jones Hettie

Extrait

On my very first day in Florence I’d met Liz Gazzara, the daughter of Ben Gazzara and Janice Rule, and after a few days with my friends I’d moved to Liz’s apartment and stayed with her the rest of the time I was there. About three months after I’d arrived in New York, she came back from Florence. We’d been writing and talking on the phone, and she’d agreed to move into Le Chanteur with me and Joey, to contribute to the fixing up, and to develop her own private space....

Though money was tight, we always managed to eat very well. There was a gourmet shop on Broadway at Seventy-eighth Street, where the Gazzara family had a charge account. Two or three times a week we took the subway uptown and charged groceries because the bills got sent t [Gazzara’s manager] Jake Julian. For the first three or four months no one caught on, but one day a call came from Julian about these enormous bills from the gourmet shop, which seemed odd to him because Ben and Janice were spending most of their time in California. Liz finessed the situation, so we were able to charge for another month or so, until one day Ben called and said, “Liz, the account at the gourmet shop has been closed; you will have to go to the grocery store!” Well, that was that. But the dinners continued. Either we made lush feasts or covered-dish dinners where we’d make the bulk of the meal and everybody else brought over their mom’s favorite casserole or some such. We had wonderful nights, drinking wine until three in the morning, the loft lit only by candles in wine bottles.

That was our Italian period. Marsala was my big dish. The gourmet shop had wonderful veal and I’d fallen in love with marsala–the Italian counterpart of sherry–when I was in Italy. I marsala’d everything I could; besides veal and chicken, I made a wonderful pork marsala with mixed greens–collards, mustards, turnips, kale. I’d either serve it with rice–I’d learned to fry rice before I cooked it, like a quick pilau, fry rice with oil and get it brown, and then put water in–or I’d get small pasta like orzo. But for a French touch I used couscous, and felt I was connecting with my African roots. I cooked it with black currants, as I’d learned to do from Sylviane Quitman, a Martinican I’d met in Paris. It was a wonderful dish, an international plate at Le Chanteur.
GRACE THE TABLE Recipe:

Pork Marsala with Mixed Greens
8 servings

Pork and Sauce
2 pounds pork loin
Salt and freshly ground black pepper to taste
3 tablespoons olive oil
4 tablespoons shallots or scallions, minced
1⁄2 cup marsala wine
2 tablespoons vinegar
2 tablespoons lemon juice
3 cups veal stock
1⁄2 stick (4 tablespoons) butter

Greens
1 pound collard greens
1 pound mustard greens
1 pound turnip greens
1 pound kale
2 strips bacon (or 1⁄4 cup olive oil)
2 cloves garlic, minced
1 cup chicken stock
Salt and freshly ground black pepper to taste

Slice pork into 3⁄4-inch slices. Season with salt and pepper. Brown pork in 3 tablespoons olive oil, cooking 5 minutes on each side. Keep on a warm platter in a 150-degree oven until greens and sauce are ready.

To make sauce, pour off all but 1⁄2 tablespoon of oil. Add shallots and brown for 8 minutes. Deglaze with marsala, vinegar, and lemon juice. Add veal stock, bring to a boil, and simmer 5 minutes. Take off fire and whisk in 4 tablespoons butter. Pour over pork and serve at once.

Greens
Chop all greens into bite-size pieces.

In a stockpot, fry bacon until almost crispy. Drain all but 1 tablespoon of fat. Add garlic and cook 2 minutes. Add greens and toss to coat. Add chicken stock, salt, and pepper. Bring to a boil and cook 15 minutes. Serve with pork as side dish.