If the neighbors have a newborn, you are expecting family for brunch, or you are headed on a road trip with friends, here’s what you should bring, make or pack according to Elizabeth Heiskell. Plus, all the recipes have a delicious southern spin to them.
Excerpted from What Can I Bring? by Elizabeth Heiskell. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
Deloris’s Fried Chicken
Elizabeth Heiskell grew up in the Mississippi Delta and we would like to call her the hostess with the mostest, but even if she isn’t hosting, she sure knows just the food or drink to bring over. Her newly released cookbook, What Can I Bring? maps out guides to packing up road trip meals or the perfect casserole dish to bring to someone who is sick or has just had a baby.
Chicken Pot Pie
The first chapter maps out perfect potluck recipes, they’re all portable and can sit out for a little bit. The second provides warm, cool and simple recipes that can be enjoyed by a mom with a new infant. Elizabeth even thinks about the fact that many new breastfeeding moms may want to start off on more mild foods.
As you continue through the book you will be swept away by her beautifully imagery for road trip and weekend getaway snacks and meals. You may even want to plan a spontaneous trip just so you have a great excuse to make them all!… We did.
The sections continue on to highlight perfect dinner party recipes that are loaded with ideas for all four seasons, perfect recipes for when you’re feeling under the weather, moving day meals and even delightful desserts.
One of our favorite recipes from the book is the White Bean and Kale Soup complete with bacon. We have included it below. If you love to entertain, show affection or kindness with food or know someone who does, then this is THE book.
- 3 thick-cut bacon slices (about 4 ounces)
- 1¼ cups finely chopped yellow onion (from 1 medium onion)
- 1¼ cups (1/2-inch-thick) diagonally sliced carrots (from 2 medium carrots)
- 1 tablespoon tomato paste
- 2 garlic cloves, finely chopped
- 1 teaspoon chopped fresh thyme
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups chicken broth
- 2 cups water
- 1 (2-ounce) piece Parmesan cheese rind
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cups chopped fresh Tuscan kale (about 2 ounces)
- 1¼ cups (about 5 ounces) uncooked mini penne or other small pasta
- 1 tablespoon white wine vinegar
- 2 ounces fresh Parmesan cheese, grated (about 1?2 cup)
- Heat a Dutch oven over medium. Add the bacon, and cook until crisp, 6 to 8 minutes.
- Remove the bacon to a paper towel-lined plate to drain, reserving the drippings in the Dutch oven. Crumble the bacon, and set aside. Add the onion to the hot drippings; cook, stirring
- often, until soft and translucent, about 5 minutes. Add the carrots, tomato paste, garlic,
- thyme, salt, and pepper; cook, stirring often, until the carrots begin to soften, about 4 minutes. Add the broth, water, and Parmesan rind; bring to a boil over medium-high. Reduce the heat
- to medium-low, and simmer about 30 minutes.
- Increase the heat to medium-high, and bring mixture to a boil. Add the beans, kale, and
- pasta; cook until pasta is al dente and kale is tender, about 10 minutes. Remove and discard
- the Parmesan rind. Stir in the vinegar and 1?4 cup of the Parmesan. Top with crumbled bacon,
- and serve with remaining 1?4 cup Parmesan.