5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
We've posed the question many times in these here virtual walls, and each time, at least one commenter will confine Southern cuisine to its prevalent meat 'n' three and deep-fried parameters.
Hugh Acheson may be Canadian-born but he quickly learned that being Southern might just be a state of mind, especially when it comes to cooking. And, just because a food is served up below the Mason-Dixon doesn't mean it has to be drenched in Crisco and the antithesis of refined.
Acheson is the chef and partner of Five & Ten and The National in Athens, Georgia, and Empire State South in Atlanta. He is also the author of A New Turn in the South: Southern Flavors Reinvented for Your Kitchen and a recent contestant on "Top Chef Masters."
Five Overlooked Southern Ingredients: Hugh Acheson
This soup marries three flavors I love: chestnuts, sherry and porcini. They just work brilliantly together. If you cannot find fresh porcini, use frozen; if you cannot find frozen use dried; if you cannot find dried, use shiitakes; if you can’t find shiitakes you should consider lobbying for better shopping in your neighborhood. You should be able to find chestnuts at your local farmers market if you are located on the East Coast. If not, conventional grocery stores have cans of roasted and peeled chestnuts, just be sure that you do not get water chestnuts."
Chestnut & Porcini Soup
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