Sour Cream Drop Biscuits

My mom made drop biscuits a lot for dinner. I would make them into my dessert. Split a biscuit open, add lots (yes, lots) of butter, and then some honey. You have to eat this with a fork because otherwise you end up with honey all over your fingers. Or at least that’s what happens to me.

D&D_2627Cook’s Country

12 biscuits

2 cups all-purpose flour
1 Tbs baking powder
1 tsp salt
16 ozs sour cream
7 Tbs unsalted butter, melted and cooled, divided (5/2)

Preheat oven to 425 degrees. Line baking sheet with parchment paper. Whisk together flour, baking powder, and salt in a bowl. Stir in sour cream and 5 Tbs of butter until combined.

Using a greased 1/4 cup measure, drop generous dough scoops 2 inches apart. Brush with remaining butter and bake till golden brown, 20 – 25 minutes rotating the pan half way through. Let biscuits cool on sheet placed on wire rack for 15 minutes. Serve warm.

Compared to my mom’s best friend’s sour cream biscuits – Mary Francis Christie – that woman could really cook. And I made those biscuits over and over again – so the challenge is on. Along with lots of other drops biscuits that I have yet to try.

I have to say, I was underwhelmed with these biscuits. The flavor was pretty good, but the biscuits were just kind of on the flat side. I didn’t fiddle with the recipe either – did it just as prescribed. I did take them to work for breakfast and spilt them and put them in a toaster oven, added butter, and honey and the taste was good – crunch from the toasting was nice, but they were not my idea of a biscuit.

More experimentation in the future. Damn, make me try more biscuits, my life is so difficult, right?

Banana Nut Bread

I just cannot stand bananas. It is the texture I think, but, let’s just say, ugh. But here I am making banana nut bread from my mom’s recipe again. Just like so many years before.

I miss that I can’t make it for my dad anymore. But this, to me, more that just about anything else, is Christmas.

It would not be Christmas without toasted (under the broiler) banana nut bread slathered in too much butter for Christmas Day breakfast/brunch. Sausage balls are the close second.

D&D_2576This keeps well. And if you make a loaf and split it and put half wrapped in two layers of heavy duty foil in the freezer you can pull it out in March and it is still amazing.  That is what I did for my dad – half a loaf to eat now and the other have to save for a couple of months. You can make this anytime of year, really, but – it is just Christmas. And my family’s tradition.

8 Tbs unsalted butter, softened
1 cup sugar
3 large eggs
1 1/2 cups mashed bananas
3 cups sifted all purpose flour
3 1/12 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1 1/2 cup chopped pecans (I upped this – my mom only used 1 cup)

Grease and line a 9 x 5″ loaf pan with parchment paper and spray again with baking spray.  Sift the flour with the baking powder, salt and baking soda – typically, I do this on a piece of waxed paper. In the stand mixer, blend the butter and sugar together. Then add the eggs, one at a time until blended. Add the mashed bananas and blend until combined. Mix in dry ingredients. Add pecans and mix well.

Turn into loaf pan and bake at 300 degrees for 1 hour and increase temp to 350 degrees for 15 minutes.

21 December 2017 – post procedure – funny, that – that is a story for a whole different day.(said in the voice of River Song from Dr. Who – the Matt Smith version). Dear lord, I am a dork of the nth degree. And obviously, the drugs are still having an impact of sorts.

300 degrees 1 hour – turn 1/2 way through
345 degrees 15 minutes – turn
20 minutes more – check with long wooden skewer – damnation – perfect.
9 x 5 inch Williams Sonoma gold-ish large loaf pan

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Work Hack – good for breakfast or lunch as long as you have Kerry Gold butter.

Hash Brown Casserole

I love hash brown casserole but so many recipes use cream of something soup – ugh. I just can’t stand the idea of doing that. It is just so … yuck.  I thought that for our New Year’s Day brunch, I would add this to my mom-in-law’s tradition of New Year good luck food. You know – from the south it is collards, black-eyed peas and from the north it is sauerkraut and sausage oh, and German potato salad. Hell of a New Years Day, especially when some beer is involved. And beer is always involved.

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2 Tbs unsalted butter
2 Tbs flour
1/2 cup whole milk
1/2 cup chicken stock
salt/pepper

30-32 ounces frozen shredded hash browns – thawed
8 Tbs unsalted butter, melted and cooled
8 ounces sour cream
medium yellow onion, grated
2 cups shredded extra sharp cheddar cheese, divided (1 1/2 & 1/2)
1 teaspoon salt, might need a bit more but I prefer to add when serving
1/2 teaspoon freshly ground black pepper

In a small sauce pan, melt butter. Whisk in flour and let cook for a minute or so. Slowly stir in chicken broth, then milk. Stir until it begins to thicken. Let it simmer for a few minutes. Season with salt and pepper. Set aside. This is your roux.

Preheat oven to 350 degrees. In a large bowl, stir together thawed hash browns and melted butter.

Stir in the roux, sour cream, onion, and 1 1/2 cups shredded extra sharp cheddar cheese. Season with salt and pepper.

Pour mixture into a lightly greased 9 x 13 inch pan. Top with remaining 1/2 cup of cheese (or more if you’d like – and yes, I would).

Cover with foil and bake for 1 hour. Remove foil and cook for an additional 15 minutes, or until the cheese is bubbly and starting to brown.

Source: centercutcook.com

We were super pleased with this. It was really good – almost Cracker Barrel good. Think it might need a little more onions to get there, but that is totally do-able.

When it is just me and  the MotH, I’ll do a half recipe and keep the rest of the hash browns in the freezer. Love flexible recipes.

Roast Beef with red wine pan sauce

I love roast beef, but I just do not make it often – and here is the why of the story. My mom’s roast beef was, in a word, heavenly. So much so that it was my brother’s birthday request meal – roast beef, rice & gravy and carrot & raisin salad. But I do not a have a recipe from her for it – a recurring theme here, as is very apparent. The one thing I do remember was that you put the roast into a very hot oven, guessing 450 degrees, and let the exterior crust sear to the point where, as my mom so delicately put it – the smoke alarm in the kitchen goes off. Not kidding – part of the instructions. Love it. Right? D&D_2271

All this, and I am never quite sure what kind of roast to purchase. But I happened upon this recipe and the Publix had a roast for sale that fit the bill. It was a 2 pound little guy and was just a bit over $8 at the sale price – sold! The recipe was not quite a gravy liked I am used to, but I never turn down a pan sauce with wine in it either (big surprise, I know), so there we are.

2 pound sirloin tip roast
1 cup red wine
1 cup beef broth
1 Tbs cornstarch
1 Tbs cold water
1 Tbs unsalted butter, or more.

Preheat oven to 450 degrees. Salt and pepper, and let beef sit at room temperature for one hour. Pat beef dry with paper towels and place in a oven-safe skillet. Place in preheated oven for 10 minutes then reduce temperature to 275 degrees and roast until desired done-ness. For a two pound roast = 1 and 3/4 hours for medium-rare, or up to two hours for medium-well, but who wants that? Blech. Nobody.

Remove roast from oven and set aside, tent with foil to rest. Leave pan drippings in the skillet and taste – this is key if you are like me and always salt a roast before it hits the heat. Heat skillet over medium heat and add wine to deglaze. Add broth and simmer to reduce by half. Whisk together corn starch and water, add to sauce and simmer to thicken. Remove from heat, add butter, taste again and adjust seasonings.

19 November 2017 – Tramotina 12″ skillet – Burnt my damn hand – idiot.

Modified from Closet Cooking (Thanks again Kevin!) – The Perfect Roast Beef  Kevin’s post includes different roasts that will work for the recipe and cooking times based on weight. Glad Kevin did the work so I do not have to. Ugh Math, or something like it.

Had some issues with the cornstarch and water mixture – it just lumped up. Had to sieve it out of the pan sauce. Need to sort this out because I know my mom used the same technique to make gravy for roast beast – figure out the chemistry of cornstarch. Lord, now we have science too. Yikes, this might just be beyond me.

Thermapen – to determine interior temperature –  a very very good investment. Love this thing!

Love twisty top wine – Australia Shiraz and the Boy finished what was left. Kind of the same way he finishes milk when I am done with it for whatever recipe I purchased it for. It was a lovely Shiraz if I do say so myself.  I know everyone says this, but do not cook with a wine that you will not drink. It is a maxim that holds true.

Next time, I think crimini mushrooms will be involved – lots of them and maybe a few onions as well. Nothing ever goes wrong when you pan roast mushrooms and onions.

Sweet Potato Biscuits – a cautionary tale

Yes. It’s that time of year, again. Sweet potatoes biscuits with ham, horseradish cream, and cranberry relish. Another Thanksgiving and a new version of a sweet potato biscuit. I am still searching for some illusive thing in the sweet potato biscuit department. Will I ever find it? Not sure, but I will not stop looking until I am very satisfied with what I am baking.

Tried a new recipe – did not work, um, at all.
Source: Chowhound. Don’t make this recipe. Just saying. 8 November 2017

I am sorry. I am not satisfied. These were blah. I did like the idea of the grated frozen butter though but I am thinking I am going back to my recipe from Foster’s Market. Lord I loved that place. Maybe Sara Foster would let me open one here it the best part of Florida which is, by the way, just Lower Alabama. This is LA.

D&D_1363So here is my go-to so far. And what I will make this weekend for our Friends-giving pot luck appetizer lunch on Monday. Thank goodness is we have a three day weekend, because otherwise this would never happen especially since I have to plan for way more food than I may never make.

Sweet Potato Biscuits (easy recipe to half)

5 cups self-rising flour
1 Tbsp. sugar
1 tsp. kosher salt
1 cup cold butter, cut into small cubes
1/4 cup cold vegetable shortening
2 cups buttermilk
1 cup cooked mashed sweet potato – usually 1 sweet potato (roasted)
2 Tbsp. salted European butter, melted – spend the little bit extra.

Preheat oven to 425°. Stir together first 3 ingredients in a large bowl. Cut butter cubes and shortening into flour mixture with pastry blender or fork just until mixture resembles coarse meal. Cover and chill 10 minutes.

Whisk together buttermilk and sweet potato in a large measuring cup. Add to flour mixture, stirring just until dry ingredients are moistened. Don’t over work this – I think it effects the rise.

Turn dough out onto a well floured surface, and knead lightly 3 or 4 times. Pat or roll dough to 3/4-inch thickness; cut with a 2-inch round cutter, reshaping scraps once (Do not twist cutter – this is way more important than you may think, but biscuits are a bit fussy about things like this – just don’t do it. The won’t rise well if you twist.).* Place rounds on a parchment paper-lined baking sheet.

Bake at 425° for 18 to 20 minutes or until biscuits are golden brown. Remove from oven, and brush tops of biscuits with melted (salted) butter – do this, yes. Serve immediately.

Makes 3 dozen.

Source: Foster’s Market – Foster’s is on the 15-501 between Chapel Hill and Durham, NC. It is a fanciful place that does so many things well. I miss it greatly, but I loved going there. Sara Foster is gifted in a way not many people are and it was a great joy to be able to frequent the shop/restaurant/coffee shop/whatever. The Foster’s Market Cookbook is the ONLY signed cookbook I have. Ms. Foster is charming, engaging, and lovely.

Made a half recipe this time, excellent as always.

Had been using Emeril’s recipe for sweet potato biscuits for years – a dozen or so, but I think the Foster’s Market version rose a bit better. I do like the use of ground pecans in Emeril’s recipe. Need to figure out how to combine the two. Both recipes are now in my Thanksgiving binder, so that means something

*This year, did not bother with biscuit cutters at all and just used my # 30 disher and it worked out really well as a drop biscuit. Yeah, so much easier than rolling and cutting and whatnot. Not quite as uniform, but tasty all the same.

Butterscotch Pudding – Gourmet

D&D_1886I love homemade pudding and it really could not be much easier if you get right down to it. There are two schools of thought to this – the egg yolk version or the cornstarch version. They both have the merits and to be honest, I am not sure I have a preference excepting that the egg version can leave you with some egg bits in it and that is never good eats.

1/2 packed dark brown sugar
2 Tbs plus 2 tsp cornstarch
1 1/2 cups whole milk
1/2 cup heavy cream
2 Tbs unsalted butter, cut into bits
1 teaspoon pure vanilla extract

Whisk together brown sugar, cornstarch, and 1/4 tsp salt in a heavy medium saucepan, then whisk in milk and cream. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Pour into a bowl, then cover surface with buttered wax paper and chill until cold, at least 1 1/2 hours.

2 June 2017 – just trying to be normal for a little while, but this is a difficult time for me. I am not sure it is working at all. Nope, not likely. But the pudding is pretty damn good. At least the best that I can expect.

Yes, while I am posting this in August, my June was quite difficult.  We will say lupus and be done with it.

Oh, I totally forgot, I made little mini cups of pudding for the office and I could not keep myself away from them … but I did my best and I think the rest of the office enjoyed them. At least I hoped so.

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Pecorino Chicken with white wine, & lemon butter sauce 

I have been making this for so many years.  It was in a David Rosengarten newsletter, I can’t believe I have never posted it. Dear lord, this has been so many years. I have altered it over time to reduce steps and streamline, but the flavor remains one of my favorites. Honestly, as much as I love the whole recipe I would be just as happy with the jasmine rice and the pan sauce. That way I have my favorite part and leave the chicken to the boys and a lot of the time, I do just that. It makes a great lunch with a little more finely grated pecorino and a squeeze of fresh lemon juice. Lots of fresh lemon. No, I am not kidding. This is a thing you must do. Yes. do. D&D_2052

My version:
2 skinless boneless chicken breasts
1/4 cup flour
1 large egg
1/2 cup finely grated Pecorino
1 cup dry white wine or one of those cute little individual bottles – that is just what I do.
1 1/2 cup vegetable or no salt chicken stock
2 lemons, sliced, seeds removed (duh)

Cut each chicken breast in half or in three pieces or so if that works better and place between two pieces of waxed paper. Pound with kitchen mallet until about 1/2″ thick, or at least until they are all even thickness.

So spread out another piece of waxed paper for the prepared chicken.  Place the flour on another piece of waxed paper and and some black pepper.  In a medium bowl, whisk an egg until combined and then on another piece of waxed paper spread the finely grated Pecorino.  Dip the chicken pieces in flour, then in the egg, and then press into the Pecorino.  Let sit on the additional piece of waxed paper until ready to saute in a bit of olive oil. Letting this sit is a good thing.

In a non-stick saute pan, add a bit of olive oil and let it simmer a bit – you want it hot, but not crazy. Add each piece of coated chicken and saute until each side is medium brown. Remove to a paper towel-lined plate. At this point, add stock and simmer for a bit  – really reduce it until it is almost gone. Then turn the heat up and then add the wine. Now, add the lemon slices and let them simmer. Squish the lemon rounds and then remove them.

Add the chicken pieces again and let them simmer, but don’t turn them because you want part of the chicken to be a bit crunchy. Turning would defeat that purpose.

While this is going on make at least a couple of cups of jasmine rice. Because it will be the best part, at least to me, of the dinner.

Let the chicken simmer for a bit and then check to make sure it is cooked through. Then serve.  ~~~ A bit of rice, a piece of Pecorino chicken and a good bit of pan sauce.

You can see why I love the rice and pan sauce bit – well, if you cannot, I can. Amazing. Oh, and a little extra lemon is never a bad thing. Neither is a bit of extra finely grated Pecorino.  Sigh.

Original Recipe:
1/2 pound boneless, skinless chicken breast
2 heaping tablespoons of finely grated Pecorino cheese
4 tablespoons very finely chopped parsley
1 egg, beaten well
Flour for dredging
1/4 cup olive oil
1/4 cup dry white wine
1 cup chicken stock
6 thin, round slices of lemon, seeds removed
2 tablespoons butter

Cut the chicken breasts into 6 pieces of roughly equal size. Place the pieces between sheets of waxed paper, and pound with a mallet until they’re thin. Season with salt and pepper. Place cheese and parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it’s smoothly incorporated. Place the flour on a wide plate. Dip the pounded chicken in the egg mixture. Remove, letting excess egg drip off. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer.
Add the olive oil to a saute pan large enough to hold the 6 cutlets in a single layer. Place over medium-high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer.
Spill the oil out of the saute pan. Return the pan to high heat. Add the white wine, and reduce it to 2 tablespoons. Add the chicken stock and the lemon slices. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it’s reduced to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved chicken, turning them until they are coated in sauce. Divide cutlets among 2 plates, pour remaining sauce over them, sprinkle with remaining 2 tablespoons of parsley, and serve immediately.

Recipe courtesy of David Rosengarten