By Matt Lee, Ted Lee
From South Carolina-bred brothers comes the ground-breaking cookbook for brand spanking new Southern cooking: The Lee Bros. easy, clean, Southern. Matt and Ted Lee have been raised on long-simmered vegetables, slow-smoked meats, and deep-fried every little thing. yet after years of touring as reporters and with farm clean meals extra on hand than ever, Matt and Ted have mixed the outdated with the recent, infusing kin recipes with vibrant flavors. utilizing crisp produce, lighter cooking equipment, and unbelievable combos, those are recipes to make any evening of the week.
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Extra resources for The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor
Raspberry Chocolate Chip Scones Makes 6 scones | WHEAT-FREE 1 cup spelt flour 1 cup oat flour (see note) ¼ cup unrefined sugar ½ tsp (scant) sea salt 2 tsp baking powder ½ tsp baking soda ¼ cup organic canola oil ¼ cup non-dairy chocolate chips ¼ cup vanilla or berry flavor soy yogurt 2½–4 tbsp vanilla or plain soy milk (see note) 1 tsp pure vanilla extract / cup f rozen raspberries (keep in freezer until ready to use) 1–2 tsp spelt flour (for dusting counter) 1–2 tsp soy yogurt or soy milk (for brushing scones) 1–2 tsp unrefined sugar (for garnish) 2 3 Preheat oven to 375°F (190°C).
Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed. Add lime zest and cilantro and purée briefly to incorporate cilantro. I prefer this dip with just a hint of garlic, so I use a very small clove. If you are a garlic lover, feel free to use more. Before juicing limes, zest one or two to collect about 1 tsp of the rind; be careful to avoid the bitter white pith. I find a kitchen rasp (also called a microplane grater) is the best tool for zesting citrus.
Spoon mixture into liners. Bake for 23–26 minutes, until a toothpick inserted in center comes out clean. 30 Eat, Drink & Be Vegan The hazelnut-pear combination in these pancakes is unique and memorable, and worth keeping a small jar of hazelnut butter in your fridge. Serve with pure maple syrup. Hazelnut-Pear Pancakes Makes 10–13 medium–large pancakes | WHEAT-FREE 11/8 cup spelt flour 2½ tsp baking powder ½ tsp freshly grated nutmeg 1 8 / tsp sea salt ¼ cup hazelnut butter 1½ cup vanilla non-dairy milk 1 tsp organic canola oil 1 r ipe pear, peeled, cut in half lengthwise, and sliced (about ¾–1 cup) organic canola oil (for coating pan) ½ cup c rushed hazelnuts, skins removed (for garnish) In a large bowl, add flour and sift in baking powder.
The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor by Matt Lee, Ted Lee