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Recipes and Stories

21 May 2018: The Case of the Corrupted Collop

Classic Scotch Collops, here made with pork tenderloin.

Oh, the convolutions of an historian’s mind. While researching a story for my regular newspaper column, I was reminded of a curious old recipe from Harriet Ross Colquitt’s timeless classic, The Savannah Cook Book, published in 1932. The recipe was for Scotch Collops.

Now, collop is an old English word for a thin slice of meat. It could be used for anything from veal to bacon, though it most commonly described thin slices of veal or beef round. They were usually fried in butter or lard and sauced with a rich gravy made from the deglazed pan juices—essentially the same as Italian scaloppine. Read More 

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24 February 2015: Pineapple Charlotte

A Savannah Pineapple Charlotte, photographed by John Carrington for The Savannah Cookbook

My mother got a pineapple for Christmas. Even though canned pineapple and refrigerated shipping have made this fruit fairly commonplace these days, for Mama—and for us—that pineapple, with its prickly, tufted skin and vibrant crown of sword-like leaves still had an air of the exotic about it.

There was a time in my mother’s living memory when a fresh pineapple was a special treat and she has never let us take them for granted. Read More 

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