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Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
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One of Simon's cookbooks has gone to #1 in Australia for the past fortnight.
It's called The Weekly Grocery Shop and you can buy it here.
The idea kind of inspired Yumi to make croutons (again). This time using an innovation borne of necessity. But they're REALLY GOOD!
Pre-heat your oven to 150C and find the biggest trays you have.
Take one stale sourdough baguette and slice into the thinnest possible rounds.
Lay out the pieces of bread like large coins over the baking trays.
Use a microplane to grate a smoked tasty cheese over the bread slices.
Drizzle lightly with olive oil and a sprinkle of salt and sesame seeds (optional).
Bake for 15-20 mins or until smelling toasty and feeling very crunchy.
Store in an airtight container until needed - should last 2 weeks.
Serve in Caesar Salad, Rocket and Pear Salad or on any soups.
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