Whitney Miller’s second cookbook, New Southern Table, lightens up the cuisine of Whitney’s childhood and adds her interpretations of global cuisine to the mix.
Her book launch, hosted by Melissa’s Produce, began with fresh fruit of the season including Christmas crunch grapes and cinnamon persimmons. Both sweet reminders of the glorious fruits and vegetables currently at their peak of fresh sweetness.
Whitney introduced us to her cookbook with Creole succotash salad. Corn, grape tomatoes, cucumber, green onion and feta cheese are doused in a light vinaigrette. A side of bacon crumbles adds some salty, smokiness if guests choose to toss that in as well. Whitney grew up on a farm in Mississippi, so fresh produce abounds in her book.
Chopped green beans and mushroom sauté, are covered with slivered almonds and dollops of goat cheese, creating an exhilarating combination of healthy, whole food bounty.
Inspired by Roy Choi’s sliders she sampled in Los Angeles, Whitney crafted her Mississippi banh mi using seared beef tips and a carrot and broccoli slaw. She doesn’t hold back on the heat either, adding both sliced jalapeños and a mighty tasty Sriracha spread slathered on a sturdy french roll.
Baked apple hand pies use the authors own olive oil pie dough recipe to insure the crusts stay flakey all the way around the cinnamon and granny smith apple filled centers.
And simply because everyone loves brownies, she regaled us with her brownie cookies. These addicting, crisp edged, fudge centered disks of joy had us eating more than we care to admit. At least they were calories well spent.
For guidance on healthier versions of Southern cuisine with a global slant from a 22 year old winner of MasterChef, pick up a copy of Whitney Miller’s New Southern Table and enjoy the ride.