I am interested in lots of kind of food. When people ask me what I usually cook, it is very hard to answer. I do cook Japanese naturally, but now that I'm living in TN, it's not easy to accomplish. I also cook other Asian dishes.... Chinese, Korean Thai, Vietnamese. But usually, I cook with more common ingredients so Italian and French influenced dishes appear a lot on the table.
When I lived in Connecticut, my friends and I sometimes pick a town to visit in NY based on what kind of restaurants and stores available there. We visited Bronx for Italian food, Brighton Beach for Russian, Astoria for Greek, etc... When I have a chance to eat something that is from different culture, I am so happy to try it.
Nevertheless, I never liked Southern food that much even though my husband J is from Appalachia. I guess the richness of frying food is not too appealing to me.... I know J wanted me to learn to cook good Southern food, but I didn't really take it seriously.
But one day, I baked biscuits. J says that it's not supposed to be sweet like the ones in North. I got the recipe that is not sweet and tried it. It came out pretty tasty. Even my daughter who never liked biscuits like it a lot.
I baked cornbread other time since J wants to cut down gluten intake, I thought I'd give a try to bake cornbread with only corn meal.
He also said that cornbread shouldn't be sweet like the ones in North. So he liked my cornbread that didn't have any sugar in it. It was fun baking in a pre-heated cast iron pan!
Somehow, now I am more open to cook southern food. I am not a big fan of frying food, but I can certainly try to make some recipes less rich to suit my taste. I think visiting Asheville was good for me in the regard. I don't get to eat southern food in my town because it's not a tourists place so there is not much of Southern restaurants. But place like Asheville has interesting Southern food. More modernized, more healthy, more trendy.... Looking at them made me interested in it.
Grits is one of the thing I picked up there. It's practically Polenta... I can put different kind of cheese in it. I love it with fried green tomatoes! It's not a heavy combination especially if I cook tomatoes in a little bi of olive oil.
There are lots to learn .... But it at least started. It's too bad I don't have hard core Southern relatives around me to teach.
It's already April. It was so warm yesterday. But it went back several step today and I was wearing my coat this morning. I hope to put it away soon.
So in March, I made these sweets. I hope to try something new in April...