05 November 2010


I have not posted anything "Good Tasting" in awhile.
When I think of Virginia I think of southern tradition and history and some of the food (the non-French stuff) that I grew up eating.
In honor of my upcoming move to Virginia I made a Chess Pie, a southern favorite.

This is it, piping hot out of the oven.

Here is the reciepe I used :

1/2 cup butter

2 cups white sugar

1 teaspoon vanilla extract

4 eggs

1 tablespoon cornmeal

1/4 cup evaporated milk

1 tablespoon distilled white vinegar

1 (9 inch) unbaked pie shell


Preheat the oven to 425 degrees F (220 degrees C).

In a large bowl, mix the butter, sugar and vanilla together. Mix in the eggs, then stir in the cornmeal, evaporated milk and vinegar until smooth.

Bake for 10 minutes in the preheated oven, then reduce heat to 300 degrees F (150 degrees C) for 40 minutes. Let cool. Cut and top servings with whipped cream. You will think you have died and gone to heaven.

I used a Pate Brisee reciepe for the crust but any crust you like will do.

Another Virginia favorite of mine is Peanut soup. It was enjoyed by several of our Virginian forefathers and combines both West-African and European tradition and technique.


2 tablespoons butter or margarine

2 tablespoons grated onion

1 celery rib, minced

2 tablespoons all-purpose flour

3 cups chicken broth

1/2 cup creamy peanut butter

1/2 cup half-and-half

2 tablespoons chopped roasted peanuts


Melt butter in a large saucepan over medium heat; add onion and celery, and saute 5 minutes. Stir in flour, and cook, stirring constantly, 1 minute.

Add broth; bring to a boil, stirring constantly. Reduce heat; simmer 30 minutes.

Stir in peanut butter and half-and-half. Cook over low heat, stirring constantly, 3 to 4 minutes or until heated. Sprinkle with peanuts.

This is most delicious alongside a plate of ham and bisciuts.

These are all very rich. Just the thing to comfort the soul and transport you to a place and time that should never be forgotten.

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