The book includes his recipes for Collard-Stuffed Wontons, Garth’s Teriyaki Bowl, Chick Potpie Burgers, and Bacon Straws.
Trisha Yearwood is a collard greens type of girl, but her husband, Garth Brooks, is definitely not a collard greens type of guy. So she had to be a little sly when it came time to perfect the collard-stuffed wontons.
When the country star and her colleague and sister, Beth, first made them at their Nashville home, they didn’t tell Brooks and his friend what was in them when the two men came into the kitchen after working their farm.
“I said, ‘You try it.’ Didn’t tell them what it was. And they ate them all. They were like, ‘These are amazing!'” Yearwood recalls. “And then I told her that she ate her collard greens for the day.”
Quirky South-Meets-Asia is a feature of Wonton Yearwood’s fourth cookbook, “Trisha’s Kitchen: Easy Comfort Meals for Friends and Family,” Featuring 125 recipes that blend your knowledge of soulful Southern cooking with influences from China, Italy and Mexico.
Trisha Yearwood talks about the ‘tough’ moments of her marriage to Garth Brooks
Yearwood says hosting her Emmy-winning Food Network series over the past five years “Trisha’s Southern Kitchen” Has helped foster her kitchen skills and expand her recipe development.
“I’ve entered a really good phase and I really credit the show for giving me the confidence to try new things. And now they’ve become family favorites and they feel like those things.” who have always been in the family.” she says.
Yearwood is open to ideas, even asking at restaurants how the chefs create favorite dishes. She went from a sushi restaurant in Tulsa, Oklahoma with the origins of Garth’s Teriyaki Bowl, which uses marinated chicken and steak.
The same restaurant inspired her to have Steak and Avocado Rolls, which use soy wrappers to mimic sushi rolls. Neither Yearwood nor Brooks are fans of raw fish—”we’re the roll-in-the-dough-and-fry-it guys,” she confesses—but they have girls, so the recipe is a compromise.
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Yearwood also leans on several family recipes for the recipes in the new book, including some from her father’s mother. Her grandmother was a dessert expert, but it seemed that none of her recipes survived until the family recently found a little book with handwritten recipes, including one hundred dollar cupcakes. Trisha and Beth even made a recipe that was never written, Jack’s Fried Pie, in the name of his father.
Jerky has a special place in his kitchen, and yet he’s learned he doesn’t need fancy equipment or a dehumidifier to make his barbecue or teriyaki jerky. She just turns on her oven.
“It’s really low and slow in the oven, for like 200 degree hours. It’s not expensive to do. You can actually get a cheap cut of meat and slice it yourself, or you can have your butcher cook the strips.” You can slice it in and then you marinate it and then you slow bake it. Then it can be as tender or tough as you like,” she says.
Other nifty recipes include one for a camo cake she made for her nephew’s birthday that uses food coloring to mimic the look of camouflage, and the Chicken Potpie Burger, which transforms a classic chicken potpie into one. Connects with bun.
“Whatever is in the book is what she really is and the way she really cooks. And it’s a reflection of her life and her personality,” says Deb Brody, vice president and publisher of adult business at Houghton Mifflin Harcourt. “It’s not just a celebrity whose name is on cookbooks. She actually cooks that way.”
Although Yearwood includes plenty of vegetarian options, bacon plays an important role in “Trisha’s Kitchen”, including a breakthrough in the snack technique called the bacon straw: folded bacon strips brushed with maple syrup and red pepper flakes. sifted and sprinkled with cheddar cheese.
“When I’m cooking, if there’s bacon going on a burger or something, someone at my house walks in and they’re going to get a piece of bacon. We all just want bacon, like, not this Whatever it is,” she says. “So this was the idea to make it its own thing, make it an appetizer and it’s crunchy and crunchy. You just walk in and grab one — or 10.”
The pandemic hastened the production of the book, with Yearwood’s tour scheduled and the lockdown forcing him into his kitchen. Easy comfort food was a natural way for her to come out of the quarantine.
“I spent a lot of time sitting on the couch drinking coffee and going down the rabbit hole of depression. But then — I think it was getting closer to a few months — I was like, ‘This would just be the perfect time for a new one. Write a book,'” she says.
“It was kind of knocking on the door, almost like when you need to make a new album. In a way, it was really therapeutic and being able to focus on something like this for me, because food really helps us. brings together.”