Collards and Carbonara: Southern Cooking, Italian Roots by Andrew Ticer and Michael Hudman

  • Contrabando (page 9)

    from Collards and Carbonara: Southern Cooking, Italian Roots Collards and Carbonara by Andrew Ticer and Michael Hudman

    • Categories: Cocktails / drinks (with alcohol); American South; Italian
    • Ingredients: white whiskey; elderflower liqueur; limes; simple syrup; dried hibiscus; vodka; basil
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Notes about this book

  • Breadcrumbs on September 21, 2013

    These chefs and restaurateurs studied together at Johnson & Wales University in Charleston then at The Italian Institute for Advanced Culinary Studies in Calabria before returning to the south to open two restaurants. The book obviously combines southern (US) cuisine with Italian and I must say the results sure do look enticing. Some dishes are standards from each respective cuisine, some are a fusion and then there are some “chefy” recipes as well…and those desserts…oh those desserts! Ricotta Cake with Satsuma Marmalade, Chocolate Malt Pie, Peanut Butter & Banana Pie and Butterscotch Budino with Caramel & Sea Salt…be still my beating heart!!

Notes about Recipes in this book

  • Gnocchi with caramelized fennel & corn

    • Kduncan on September 28, 2020

      This takes a long while to make. The gnocchi are great, but found that the corn part of this recipe is a bit too overwhelming for the gnocchi. Our final presentation looked a lot more "creamed corn" than the picture in the book.

  • Tajarin, asparagus, Parmesan & basil

    • Kduncan on January 15, 2020

      Probably one of the simplest recipes in this cookbook. Made it as a pasta course, for a larger dinner. It's very good in a pasta course amount, but I think it's a bit too simple for a main.

  • Butternut squash agnolotti with crab & apple

    • Kduncan on March 30, 2020

      The pasta is good, but takes forever to make, between roasting the squash and then filling and hand cutting the pasta. The recipe cooking time would have caused the pasta to be over cooked, only cooked the pasta for about 2 minutes. Didn't add the crab, which would have been nice for texture. Hence the sauce was very apple-ly. Overall it was a fine recipe, but for the time it took to make I wouldn't do again.

  • Saffron risotto

    • Kduncan on June 12, 2020

      Served with the Osso Buco. We didn't add the chicken gizzards for this recipe, as I didn't have any at the time. Overall an easy risotto recipe, that takes less than an hour, which is always nice.

  • Flounder with beets, Brussels sprouts & brown butter

    • Kduncan on January 15, 2020

      A few other recipes go into this dish, so it takes a bit longer to make. Overall it's good, it's just more labor intensive then it looks.

  • Chicken cacciatore

    • Kduncan on January 15, 2020

      Takes a while to cook, so not a weekday meal. Overall good flavor, and a good way to use up all the end of season tomatoes.

  • Veal osso buco

    • Kduncan on June 12, 2020

      This was very rich, but very good. No problems with the recipe, just takes a lot of time to cook. The meat fell off the bones at the end.

  • Collard greens with nduja & hominy

    • ethedens on March 02, 2025

      This was good! Not sure it needed the nduja and hominy but would make again. 3.75/5

  • Tarragon creamed corn

    • Kduncan on October 19, 2020

      For the amount of Parm in this I expected it to be much cheesier, but it wasn't. I enjoyed the dish, but my SO was disappointed due to the lack of cheese-ness.

  • Rosemary Parmesan potatoes

    • Kduncan on January 15, 2020

      These potatoes are heavenly, and already a staple in our rotation. I used butter instead of lard, and they still turned out great.

  • Olive-oil pistachio cake

    • msakir on August 08, 2020

      Super-fine polenta is KEY

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  • ISBN 10 1616285400
  • ISBN 13 9781616285401
  • Published Sep 03 2013
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Olive Press

Publishers Text

The first book from Memphis-based Andrew Ticer and Michael Hudman, named as two of Food & Wine's Best New Chefs 2013. Andrew Ticer and Michael Hudman each grew up in extended Italian families in Memphis, Tennessee. Food Played a central role in both of their young lives, sparking in them both a passion for cooking and a joint career path. In this, their debut cookbook, these friends, chefs, and restauranteurs present a culmination of their lifelong obsessions, blending traditional southern ingredients with classic Italian techniques for a truly unique style of cooking. Through 100 recipes and dozens of full-color photographs, Andrew and Michael share their unique culinary point of view with the home cook, translating the most popular recipes from their two Memphis restaurants, Andrew Michael Italian Kitchen and Hog & Hominy, into dishes you can make in your own kitchen. With a delightful mixture of humor, insight, and reverence for their mentors and others who have inspired them throughout their journey, this book will forever change the way you think of fusion cuisine.