Venable - In the Kitchen with David

Copyright 2012 by The Random House Publishing Group, a division of Random House, Inc.

Introduction copyright 2012 by Paula Deen Enterprises, LLC

All rights reserved.

Published in the United States by Ballantine Books, an imprint of The Random House Publishing Group, a division of Random House, Inc., New York.

BALLANTINE and colophon are registered trademarks of Random House, Inc.

Some of the recipes in this work were originally featured on In the Kitchen with David on QVC.

Photographs by Ben Fink Photography, Inc.

eISBN: 978-0-345-54097-3

www.ballantinebooks.com

Book design by Susan Turner

v3.1

A BOOMING VOICE called out, Is there a Paula Deen here?

Thats how I met David Venable. It was 1998, and I was in the QVC prep kitchen, whipping up some last-minute biscuits and checking other dishes before heading to the set. I was there to sell my very first book, The Lady & Sons Savannah Country Cookbook.

I popped up from behind a table, covered from head to elbows in flour. Standing before me was this unbelievably tall man with a grin as wide as the Mississippi. I looked him square in the eyes and asked, Are you David? His grin got even wider. Thats me.

Do you understand Southern food?

Yes, maam. I do. I was born and raised in North Carolina. I know my grits. I know biscuits.

I stood on my tippy toes and gave David the worlds biggest hug. Well, I forgot that I was all dusted and floured up. That hug made us both look like we were ready for the skillet. We were so excited when we finally got on the air that night that we told our how-we-met story to viewers and couldnt stop sharing our memories of cooking and eating authentic Southern food. (I was so thrilled and surprised when my book sold out in mere minutes!) David and I have been the best of friends ever since.

Ive been lucky enough to be on In the Kitchen with David, eating, tasting, laughing, misbehaving, and carrying on, more times than I can count. And Im sure yall know that man does love his food. I am so delighted that he has put together a collection of his favorite recipes, because now yall get to be In the Kitchen with David just like I do. And yall are going to love David, his cooking, and his energy just as much as I do.

Paula Deen

H ELLO, FOODIES!

Its just moments before airtime on QVCs In the Kitchen with David, and Im putting the finishing touches on my recipe demonstrations for todays show. As I look over the table filled with my ingredients and prepared dishes, I cant help but smile at how lucky I am to be able to share my lifelong love of great food with my viewers.

Im a Southern boy, born and raised in Charlotte, North Carolina, and I love good eating. Even as a kid, I always looked forward to mealtime with a sense of celebration. I come from a family of accomplished cooks, so when the Venables get together, we eat and eat plenty! My love of cooking was born out of my desire to make, enjoy, and remember all the favorite foods of my childhood, from chicken and dumplings to chicken-fried steak to coconut layer cake.

Having been taught to cook by my mom and grandmothers, I learned to achieve balance in my recipes and meals. Mom insisted that our dinner plates have a main course and two side dishes. She taught me to respect and create food with layers of flavor by adding some fresh herbs or a few strips of crumbled bacon. She believed cooking would be a skill that would benefit me for the rest of my life. As always, Mom was right.

As my skills in the kitchen improved, I came to understand that cooking should never feel like a chore. The whole process, from prepping the food to the cooking to sitting down at the table, should be easy, creative, and joyful. I became a better cook by eating in restaurants, trying unfamiliar dishes, and asking lots of questions. I took all that new information home with me. When family recipes like smothered pork chops or buttermilk biscuits were already perfect, I didnt change a thing. But I jumped right in when it came to trying new ingredients or techniques or improving my macaroni and cheese or elevating my chili to ultimate status. For me, comfort food is all of these thingsold favorites and new classics.

Ive come to realize that comfort food isnt limited to the South. No matter where we live or where our families come from, we all have our favorite dishes. Comfort food speaks to feelings and flavors, aromas and memories, whether its Sunday pot roast with creamy mashed potatoes, your Italian grandmothers spaghetti and meatballs, or classic New England baked beans. All these recipes have three things in common: They warm your heart, stir your soul, and happily fill your stomach.

In the Kitchen with David offers 150 hearty, easy, and comforting recipes. The portions are generous; the options are limitless. Recipes include quick Monday-to-Friday dinners as well
as let-it-cook-all-day weekend suppers. If youre hosting a cocktail party with great appetizers, a big game-day party, or contributing a dish to a family reunion, youll find everything you need. Foodie favorites, recipes that you voted for as your best-loved dishes from the show, are scattered throughout the book. Look for the Foodie Favorite icon next to them. Ive also added Dishin with David tidbits that will streamline your cooking and save you time, and Make It Your Own suggestions that provide variations and substitutions.

My cookbook In the Kitchen with David is a dream come true for me. Every step of the processdeciding which recipes to include, testing, tasting, and writing about themhas been so exciting and given me the chance to further share my passion for classic comfort food. My heart and my tummy are both full as I send this book into your kitchen. My wish is that these recipes encourage you and your family to gather around the dinner table for great meals and, more important, great memories.

KEEP IT FLAVORFUL!