Tag Archives: butter

February 29, 2012

Southern Buttermilk Biscuit Recipe

Now that you know how to keep yourself in a copious supply of buttermilk you will want to try these Southern style buttermilk biscuits. They used to be a breakfast staple down here but sadly, time changes all things and cold cereal is more likely to be on the table now. It’s a time thing, I know, but I mourn the days when life moved slower and shows like Leave It to Beaver reflected how families tended to move through their days.

Not that life was perfect as it was portrayed but I like the idea of a one income household (remember, I lived that for nearly 30 years on a very limited single income) where I get up and fix the family a relatively leisurely breakfast before waving them off to their days from the door of my nearly spotless house. Continue reading →

Holiday Hot Buttered Rum Pecan Pie Cheesecake…with Toffee

I have a hard time naming recipes and I don’t think I am the only one. Whereas decades ago people gave cakes imaginative names like:

Orange Kiss Me Cake
Hummingbird Cake
Shoofly Pie

Nowadays they are more likely to give it a string of names that describe the ingredients – a sad loss of creative verbiage in my opinion.

So, in the spirit of the Holidays which are, even as we speak, ringing the doorbell I wanted to give this cheesecake a name that represented everything it is.

From now on it shall be known as -

Continue reading →

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Filed under Dessert

Tagged as butter, cheesecake, christmas, corn syrup, cream cheese, Dessert, eggs, heath toffee bits, pecan pie, pecan pie cheesecake, pecans, recipes, spiced rum, thanksgiving, vanilla

October 13, 2011

Southwestern Chile Corn Chowder

Once, when I was writing a cookbook for a publisher (who later cancelled the contract prior to publishing), an editor remarked with disdain that my food was Southwestern in its flavors and ingredients even when I was making something that was traditionally from another region.

Well DUH. It’s what I do. I love the flavors of the Southwest. I love the techniques and sauces of France, the freshness of Italian food but my heart belongs to Texas flavors and ingredients. That’s why in MY kitchen you will find a touch of chipotle in my chocolate mousse, pesto made with cilantro and pecans, and a variety of other fusions that often offend the prestigious palates of would be publishers. Continue reading →

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Filed under Main Dish, Soup

Tagged as bacon, butter, chilies, corn, corn chowder recipes, corn soup, cream, cumin, easy corn chowder, easy recipes, garlic, history of chowder, milk, onion, potatoes, quick meals, recipes, soup recipes, southwestern corn chowder

December 4, 2009

Let's Talk Ingredients: Plugra

If you bake much then you may have heard of Plugra, or seen it in a store. If you know exactly what it is and why you may want to use it you probably can skip this post. If not? Read on.

plugra

Plugra is a European style butter that really does make a difference in your baking. I have used it for years, especially for the French pastries and baked goods that I do. It is basically butter with less water so that you have a higher fat content. Why is that good? Your recipes will be lighter, richer, and more tender.

plugra2

The only complaint that I have about Plugra is that it isn’t organic. I love using it, and I love the results I get with it. It does cost a little more than regular butter but if you are doing something really special it is worth it. The Plugra Home Page has a bunch of recipes, information, and hints for using the product. Here are some of my favorites:

Nope, the company did NOT send me Plugra, nor did they buy advertising. I really like this stuff and I think that if you haven’t used it you should try it.

image: marye audet

Roasted Beet Risotto

Leela of She Simmers and Mel of Bouchon for Two are hosting a very cool food fight. This month is is the battle of the beets. Entries are due November 6 with winners being announced on November 9th. I love beets so this was a no brainer for me. I decided to to a Roasted Beet and Ginger Risotto with Fontina. Yum!

You have to love the color! I deep fried some of the whole beet leaves to garnish with. They get glossy, bright green, and have a wonderful, delicate crunch. Continue reading →