Georgia Cooking in an Oklahoma Kitchen Bottom Line:Trisha Yearwood is well-known as a country music star, but what some fans may not know is that Trisha has a knack for cooking as well. She's compiled this wonderful cookbook of down home style cooking using recipes from her family. If you're looking for gourmet recipes, you won't find them here. But, if you're looking for tasty food like fried chicken, ribs, meatloaf, cheescake, and other delightful comfort food, you're in the right place.
Down Home CookingTrisha Yearwood's Georgia Cooking in an Oklahoma Kitchen is a hard cover book chock full of tasty recipes that will please a lot of different people. She shares not only the recipes handed down from her mother and other relatives, but includes some personal stories with every recipe.
Collard greens are a staple in southern cooking, and Trisha is quoted in the book as saying, "I could live on collard greens and corn bread!" She goes on to tell the story of her father's family collard patch, where he would grow the plants not only for his family, but for any of his friends as well.
One of my favorite recipes from the cookbook has to be the Broccoli Salad. It reminds me of cole slaw, but it's made with broccoli. You blanch the broccoli, then mix in a bowl some mayonnaise, cider vinegar, onion, sugar and raisins. Add the broccoli and toss. Refrigerate for an hour, and just before eating, sprinkle with the crumbled bacon and sunflower seeds. Yummy! It's a very different side dish, and I just love it.
You Gotta Try These Ribs!The second thing I just HAD to try making was her Barbecued Pork Ribs. I had seen Trisha on The View, and she had brought some samples of her food with her, and the hosts just went wild for the ribs.
When I make ribs, I just boil them in beer, and then pop them on the grill, brush them with some Honey BBQ sauce and eat. I've always loved them that way. Trisha's are a lot more work, but so worth it. She makes hers in the oven. You marinate them overnight in a large turkey oven bag. Then, drain the marinaide and cook in the bag, with slits cut in it for 2 hours at 375 °. While they're cooking you make the sauce. I still have sauce left over, as I didn't have quite as many ribs as the recipe called for. When the ribs are done, remove them from the bag and discard the drippings and lower the temperature to 350 ° You brush the ribs on both sides with the sauce and return them to the oven for another 30 minutes. Then, just before serving, pop them under the broiler for a few minutes to give them a bit of a char. Incredible!
Great Gift for the New BrideThis book would be a perfect gift for a new bride, or someone just going out on their own for the first time. It includes a list of equipment that Trisha recommends having in your kitchen, plus most of the ingredients in her recipes may be already in your kitchen. I hate getting a new recipe and I have to go out and buy specialty items that I will most likely never use again. I didn't have to worry about that with any of the recipes I tried.
But, new cooks, or seasoned pros will each find lots to enjoy about this book, and fans will enjoy reading the stories behind the recipes too. Garth even contributes a recipe, as his favorite deviled eggs were different than Trisha's version. So, you get a His & Hers Deviled Eggs recipe. Very cool.
I highly recommend this book to anyone that likes simple down home cooking. If you're on a diet, you may want to check out the recipes first, as I didn't see anything in here that looked low fat, or sugar free. But, other than that, I think just about anyone can find something to enjoy here.