Paying homage to his grandmother, Carter’s debut cookbook, The Hachland Hill Cookbook: The Recipes and Legacy of Phila Hach, shares the many stories and recipes that shaped the life of a legendary Southern cook, author, and television personality.
Hach brings his grandmother’s recipes, many of which are tried-and-true classics, into the modern day by adding his own unique take and fresh spin. Woven between recipes for hoecakes, egg salad toast, old fashioned tea cakes, and fried chicken are essays on Phila’s many life accomplishments—from her years traveling the world as a flight attendant to being the first woman to host a television show in the South to cooking for the United Nations to running her beloved Hachland Hill Inn. Written to tell and preserve Phila Hach’s legacy as a pioneering woman in the culinary arts, The Hachland Hill Cookbook captures an essential history while sharing the joy of Phila’s cooking with a whole new audience.
Table des matières
C h a p t e r 1 :
APPETIZERS
A True Mint Julep
Country Quiche Lorraine
Nashville Hot Chicken Croquettes
Planter’s Punch
Salty Dogs with Sorghum Whipped
Bone Marrow Butter and Parsley Salad
Phila’s (Highfalutin) Hobo Sandwiches
Welsh Rarebit
Country Ham Pâté on Beaten Biscuits
Beaten Biscuits
Country Ham Pâté
Eggnog
End of the Rainbow Bites
Lemon Pepper and Black Sesame Seed
Bagels Bites
Papa’s Apertif
Beef Tenderloin Rolls with
Garlic Chive Horseradish Cream
Hoecake Trio
Corn Kernel Hoecakes
Pimento Cheese
Country Pesto
Heirloom Tomato Jam
Wassail Bowl
C h a p t e r 2 :
SOUPS & SALADS
Joseph’s Vegetable Stew
Wild Duck and White Bean Soup
Cracker Ball Soup
Smoked Goat Mulligatawny
Chicken & Dumplins
Turks Turban Soup
Brunswick Stew
Hachland Caesar
Stuffed Pears with Lorenzo Dressing
Sow Good Slaw
Wild Greens and Nasturtium Salad
with Philamot Dressing
Grilled Wedge
Tennessee Caprese
Balsamic Fig Reduction
Egg Salad Toast
Fire & Ice Summer Salad
C h a p t e r 3 :
MEAT S & ACCOMPANIMENTS
MEATS
Fried Chicken
Crack Dust
West German Chicken
Tennessee Country Ham
Beef Tenderloin with
Garlic Chive Horseradish Sauce
Leg of Lamb
Turkey and Cornbread Dressing
Fried Catfish
Johnny Mozettea
Banh Meatloaf
Filet Mignon
Pot Roast with Potato Dumplings
Potato Dumplings
Home Cook’s Pulled Pork
Trout Cakes
How to Smoke Meats
Honey Hot Smoked Chicken Quarters
ACCOMPANIMENTS
Sunchoke Bratkartoffeln
Candied Sweet Potatoes
Asparagus Toast with White Sauce
Trinity of Greens
Potato-Parsley Root Mash
Pimento Cheese Squash Au Gratin
Pepper-Jelly Glazed Carrots
Phila’s Favorite Eggplant Casserole
Twice-Baked Potatoes
Rutabagas over Kabocha
Magic Mushrooms
Spicy Roasted Okra with
Lemon-Thyme Aioli
C h a p t e r 4 :
BREADS & SUCH
HH Biscuits
HH Scones
Brioche Dough
HH Continental Muffins
Pumpkin Pound Cake
Foolproof Pie Crust
Croissant Dough
Tennessee Whiskey-Orange Sweet Rolls
Hominy-Jalapeño Spoon Bread
Tennessee Tarte Flambée
C h a p t e r 5 :
PIES & OTHER SWEETS
Scratch That Cobbler
Lemon Balm Crème Diplomat
Old Fashioned Tea Cakes
Lebkuchen (or delicious German cakes)
Peachy, Boozy Pecan Pie
Cloudy with a Chance of Fudge
Lemon Basil Chess Pie
Old Fashioned Caramel Pie
Peanut Butter-Fudge Pie
Tiramisu Crème Brûlée
Foggy Coconut Cake
Phila’s Famous Butter Cake
Persimmon Ozark Pudding
Wedding Cake
C h a p t e r 6 :
LARDER
Mayonnaise
Mint Aïoli
Roquefort Dressing
Creamy Rosemary Mustard
Garlic-Honey Aïoli
Lemon-Lovage Tartar Sauce
Sorghum BBQ Sauce
Woo Girl Ranch
Brown Gravy
Corn Vinegar
Cranberry Sauce
Chantilly Cream
Swiss Meringue Buttercream Frosting
Italian Bakers Icing
Crème Pâtissière
Vanilla-Coffee Sauce
Marzipan
Marzipan Glaze
Sea Foam
Watermelon Rind Pickles
Crock Jug Pickle Relish
Fruit & Nut Granola
Damson Preserves
Crackers
Cheese Biscuits
Potpourri Jar
Drying Fruits for Winter
A propos de l’auteur
Carter Hach is the executive chef at Hachland Hill, a dining inn and 80 acre retreat center that dates back generations in his family. He grew up cooking with his grandmother, the legendary Chef Phila Hach, and wrote his first recipe for chocolate nut drop cookies before he could actually spell the word, “recipe”. Carter attended the University of Mississippi and traveled around the world by ship, fueling his passions for writing and fusion cooking. All of Hach’s food is made from scratch and he uses only the best local ingredients from nearby farms located within 30 miles of Hachland Hill, which many say is Nashville’s best kept secret.
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