![]() Article content “It describes my personality - I’m a little bit twisted - and it describes what I do, which is a twist on soul food,” says award-winning Atlanta chef Deborah VanTrece of the meaning behind the title of her first book, The Twisted Soul Cookbook. This advertisement has not loaded yet, but your article continues below. ![]() They may have a long list of ingredients, but when you’re putting it together, it’s all about building the layers of flavour.” And a lot of the dishes (in the book) are easy. “It’s one of those (dishes) that I call a one-pot chicken thing,” she says. Since the flavour improves so much with time, make the stew a day before you plan to serve it. ![]() Chef Deborah VanTrece's 'twisted' cooking feeds the soulĬountry captain is an uncomplicated dish, but nevertheless, VanTrece recommends planning ahead.Cook this: Bacon-praline macaroni and cheese from The Twisted Soul Cookbook.Cook this: Deviled egg po-boy from The Twisted Soul Cookbook.Typically served over white rice and topped with almonds, VanTrece prefers her country captain ladled over rice noodles tossed with toasted peanuts, sliced scallions and chopped cilantro: “the rice noodles soak up the flavour perfectly, and the peanuts provide great texture and taste.” Recommended from Editorial Manage Print Subscription / Tax Receipt. ![]()
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