About the Dish

Per Serving
Calories 510
Total Fat 13 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 450 mg
Total Carbohydrates 92 g
Dietary Fiber 14 g
Sugar 9 g
Protein 12 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Sweet Potato Stout

Sweet potatoes in beer? Sure, why not substitute malt with a sweet tuber? Adjunct brewing is when a brewer supplements the normal wheat and barley malt bill with something else. Sweet potatoes bring additional residual sugar to the process, making it easier to reach higher alcohol contents, and they also bring a fuller mouthfeel. For this dish featuring sweet potatoes, we suggest Burial Beer Co. Skull Saw, a stout brewed with sweet potatoes.

Burial Skull Saw, Asheville, North Carolina

Chenin Blanc - Savennieres, France

I look for high-toned citrus notes with anything garlicky, because they have a natural affinity for one another. The smoky notes bounce off well against the stony minerality of Chenin Blanc.

Chateau d’Epire Savennieres, France

METHOD

1
MISE EN PLACE • Peel sweet potato. Cut into 1/2-inch dice. • Discard mushroom stems. Thinly slice caps. • Peel and chop garlic. • Finely chop green onion, keeping white and green parts separate. • Pick and finely chop parsley.
2
• Place a saucepan over high heat. Add barley, sweet potato, bouillon cube and 3 cups water. • When water boils, reduce heat to medium-high. Cook at an active boil until most of the water has been absorbed and barley and sweet potato are tender, about 20 minutes. • Remove from heat. Keep warm until ready to serve.
3
While barley cooks: • Place a skillet over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add garlic and onion whites. Cook, stirring, until fragrant, about 1 minute. • Add mushrooms in a single layer. Cook without disturbing until lightly browned, 1-2 minutes. • Cook, tossing, until mushrooms are tender and shiny, 1 minute.
4
• Stir in 2 tablespoons water, smoked paprika and 1/4 teaspoon kosher salt. • Cook, stirring, until mushrooms are coated in seasoning, about 1 minute. • Sprinkle with benne seeds. Remove from heat.
5
• Uncover barley. Stir in 1 teaspoon olive oil. • Fold in onion greens and parsley. Taste and adjust seasoning as desired.
6
• Divide barley between 2 bowls. • Top with mushrooms and microgreens, and enjoy!

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