B. Smith, of her eponymous restaurants, loved her high school home economics class so much, she organized a home economics club – and appointed herself president! At that early age, her parents knew they had nothing to worry about.
Her given name is Barbara but she prefers to be called B. (truly her brand). Growing up in Western Pennsylvania, B. gardened with her parents who had an apple tree for homemade pies and sauces, grapes for homemade wine and jelly, and her favorite – homemade root beer. “Remember Hier’s?” she said, and I did. B.’s newest cookbook, B. Smith Cooks Southern-Style (Scribner), is part memoir – an ode to her mom, aunts and grandmother who lived nearby, and to all wonderful cooks. Her Southern classic cookbook also includes recipes for Cheese Grits, Creamy Grits with Spicy Tomato Shrimp Gravy and Candy Apple Grits Crème Brulée. B. offers a healthy dose of vegetable and grain recipes, so right for this time of the year. She loves Cajun food and offers authentic New Orleans recipes such as Cajun Fried Pork Chops, Cajun Veal Stew and Cajun Mary, a beverage served with Spicy Baby Okra and Olives. It has to be the perfect summer drink.
B. went on quite a journey while building her brand, from modeling with the prominent Wilhelmina agency, to becoming the first African American woman to appear on the cover of Mademoiselle magazine (July, 1976), to opening three restaurants in Manhattan, Washington, D.C. and Sag Harbor. B. sees her restaurants as community, “See the family over to your right with that adorable child, so happy and smiling?” she said recently at her New York restaurant, “everyone is having such a good time.” And indeed they were. As a teenager B. was a candy striper at a local hospital and continues her charitable endeavors. She is an entertaining and lifestyle expert, which includes the B. Smith with Style Home Collection; she writes cookbooks; and recently she starred in the Off-Broadway production of Love, Loss and What I Wore. B. Smith is a true Renaissance woman!
B. is looking forward to returning to Sag Harbor with her husband, Dan Gasby, to all that the East End has to offer. Welcome back, B.!
CHEESE GRITS
B. Smith uses old-fashioned stone-grits,, preferring the texture. She loves to serve it to houseguests with printed copies on hand to pass out upon request!
Yields: 4 servings
3 cups chicken stock or broth, or more as needed
1 cup old-fashioned stone-ground grits
1/2 cup heavy cream
1/2 cup grated extra-sharp cheddar cheese
1/2 cup mascarpone cheese
Salt and freshly ground white pepper to taste
1. In a heavy pot or saucepan bring the chicken stock to a boil. Slowly pour in the grits, stirring constantly. Reduce heat to medium-low. Cook, stirring occasionally for 15 to 20 minutes, until thickened.
2. Add the heavy cream and cheeses, stirring frequently until melted and thoroughly incorporated. Season with salt and white pepper. Serve immediately or keep warm over low heat until ready to serve. Use warm chicken stock to thin the grits if necessary.
SLOW-ROASTED BEETS AND ARUGULA SALAD
WITH SUNFLOWER VINAIGRETTE
Yields 4 servings
4 medium beets
3 tablespoons extra-virgin olive oil
1 tablespoons plus 1 teaspoon red wine vinegar
2 tablespoons unsalted toasted sunflower seeds
1/2 teaspoon salt
Pinch of freshly ground pepper
6 cups arugula, stems removed
1/2 cup walnut halves
1/2 cup crumbled goat cheese
Salt and freshly ground pepper to taste
Sunflower Vinaigrette (recipe follows)
Balsamic Reduction (recipe follows
1. Preheat oven to 350°F. Wash the beets well and trim the roots and stems without piercing the skin. Place the beets on a sheet of aluminum foil, fold into an airtight packet, and place on a cookie sheet. Bake for 45 to 60 minutes until beets are tender when pierced with the tip of a knife.
2. Cool the beets, remove the skin, and cut into small cubes (you should have about 2 cups of diced beets). Cover the beets and chill until ready to prepare salad.
3. In a small bowl, whisk together the olive oil, red wine vinegar, sunflower seeds, salt and pepper.
4. In a large bowl toss the arugula with the sunflower vinaigrette and distribute among 4 salad plates. Distribute the beets, walnuts and crumbled goat cheese evenly lover the top of each salad. Drizzle the rim of each plate balsamic reduction. Serve immediately.
SUNFLOWER VINAIGRETTE
B. Smith writes, “Sunflower seeds are rich in calcium and minerals. For this vinaigrette use whole unsalted toasted sunflower seeds.”
Yields about 1/4 cup
3 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon red wine vinegar
2 tablespoons unsalted, toasted sunflower seeds
1/2 teaspoon salt
Pinch of freshly ground black pepper
In a mixing bowl, whisk together all the ingredients. Serve immediately with Slow-Roasted Beets and Arugula Salad or store in a sealed container and refrigerate for up to 3 days.
BALSAMIC REDUCTION
Yields 1/2 cup
1 1/2 cups balsamic vinegar
In a small stainless steel saucepan, bring the vinegar to a boil. Lower heat to medium, and allow the vinegar to reduce down to 1/2 cup, about 20 minutes. Allow the balsamic reduction to cool completely and serve with Slow-Roasted Beets and Arugula Salad, or store in a sealed container and refrigerate for up to 2 weeks.
Recipes adapted and reprinted from B. Smith Cooks Southern-Style (Scribner).
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