Way back in my starving student 20’s, I dated a chef who showed
me how to make an easy quiche:
Chop and sauté some turkey sausage with whatever
veggies are hanging around, add them to five eggs whipped with a couple long splashes
of milk and two handfuls of shredded cheese, sprinkle in some salt and pepper, pour
it all into a frozen pie crust and bake at 375 until firm.
Though he left to
pursue a career as a clown, I’ll always be grateful for his simple recipe that
I make for new mothers, sick friends and my family just last Tuesday. It was
the first thing I learned to cook that was any good, and it taught me that a
meal prepared with love nourishes us deeper than our tummies.
(For the record,
the man I married has mad skills in the kitchen and loves to take the kids to
see my ex whenever the circus comes to town.)
Of course, Southerners have always known about the restorative
qualities of comfort food, and whether you’re hankering for barbecue, bouillabaisse
or spicy tom ka gai, this issue
reveals the global influences of the sophisticated Lowcountry palette. But will
someone please tell me which pinot grigio
to pair with grits?