Last weekend the Roediger House got to enjoy an incredibly special treat: a visit from two of my favorite educational colleagues from two school districts up in Virginia. Now that both Donna and Ebbie have retired from their respective positions, it was easier to take me up on a long-standing invitation to come down and see me. Although they had to drive down in dreary rainy weather, it did merit the meal choice of Indiana chicken and corn chowder for supper.
I also brought out a fresh batch of pimento cheese before dinner, and I think they both approved of it.
And: there was dessert! The wonderful key lime pie-style treat we call Atlantic Beach pie, with its tangy sweet lemon taste nestled into a Ritz cracker crust.
"Indiana Corn and Potato Chowder," by Brannon Soileau from his restaurant Maize, An American Grill (formerly of Lafayette, IN). In Indiana Cooks!, by Christine Barbour and Scott Feickert with photographs by Tom Stio. Bloomington, IN: Quarry Books (2005), p. 64-65. Recipe originally shared with me by my sister Allison on December 31, 2006. You can find this, and quite a few other Indiana recipes, if you scroll to the bottom of this article: "Indiana Can Cook." Update: Brannon Soileau's latest adventure is Boss Bagels in San Antonio, Texas.
"South Carolina-Style Pimento Cheese." Recipe worked out by me, based on Sharon's Palmetto Pimento Cheese.
"One Phenomenal Pie: Atlantic Beach Pie," from Chef Bill Smith. Published in Our State Magazine, May 2014. Also featured in "Found Recipes" on All Things Considered from National Public Radio, broadcast April 13, 2013.
No comments:
Post a Comment