Better Know a Southern Staple

Grits or Polenta? Either way, it’s Boiled Ground Corn.

Ingredients here that are specific to the South, though the Grits/Polenta controversy lives on, and probably will, as long as people boil ground corn.

Veg and Fruit

Farmers of the World Unite

 “I have lived temperately, eating little animal food, & that, not as an aliment so much as a condiment for the vegetables, which constitute my principal diet.”–Thomas Jefferson

Morel Omelette

Breakfast is Served

I may be the only person in North America who puts dried mushrooms on my Christmas list every year. First on the list are Morels, as they are something of an extravagance, and are five times more expensive than dried Porcini mushrooms.

I always get Morels from the Left Coast, from Pistol River Mushrooms in Oregon, and the quality is always superb. My two favorite Morel dishes are Turkey Breasts in Morel Cream Sauce, and this Morel Omelette. As it was a holiday this July 4th, why not go for the gold?


2-3 large Morels, rehydrated and chopped

Morel Water

1 sweet Pepper, chopped

3 Scallions, chopped

3 Eggs

1/4 cup diced Ham

1/2 cup shredded Cheddar Cheese


Salt and Pepper

Diced tomatoes are also great in this, but I forgot to add them. Begin by cooking the pepper and the white part of the chopped scallion in olive oil. Then add the morels. In the meantime, mix the rest of the ingredients together, including the green parts of the scallion. When the veg is cooked, pour in the egg mixture, and have a 400 degree F oven ready. No omelette folding or flipping here.

After the egg mixture has started to set up, throw the whole thing in the oven. Have a cup of coffee and chicory, and listen to Beethoven or Wagner. Then take it out when it’s firm, and serve a couple of people with this. An English muffin goes well with it.

I never use all of the Morel water, as it is always full of grit from the wild harvested fungi. I should start using the method described by Marcella Hazan in the priceless Essentials of Classic Italian Cooking. There she describes how Italians will filter dirty mushroom soaking water through paper towels or a fine strainer, and save it for soups and stocks. Now that’s what you call a food culture.

Pepper Sauce–Better Know a Southern Staple

Ten Year Old Pepper Sauce

Pepper sauce is the stuff that legends are made of. I have heard and read stories of pepper sauce that is twenty five years old, and of a bottle of it that was included in a will. It is as Southern as it gets, and like all things Southern, it is complex in its simplicity.


Vinegar (White is traditional)

Hot Peppers (Cayenne in our area)


The last ingredient is the most difficult one. Find a nice container (I especially like these decorative Italian wine/oil/limoncello bottles), and fill it with the hot pepper of your choice. Pour in some hot vinegar, cork it, and wait. And wait. And wait.

There are any number of optional ingredients, like salt and garlic, but I never mess with a good thing. As the peppers lose their capsaicin over time, remove and replace them with fresh ones. This sauce is used on just about everything edible or semi-edible, but I reserve mine for greens. This and some collards stewed with seasoning meat is just about as good as it gets.