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
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 -
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
Filed under Main Dish, Soup
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 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.
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
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