Buttermilk Biscuits

April 23rd, 2011 § 0 comments § permalink

Makes approximately 30

INGREDIENTS

2¼ cups sifted cake flour, or 2 cups sifted all purpose flour, plus more for your work surface and hands
1 tablespoon baking powder
1 tablespoon plus 1 teaspoon sugar
1 teaspoon salt
4 teaspoons cold unsalted butter, cut into several pieces
2 tablespoons cold lard or vegetable shortening, cut into several pieces
¾ cup cold whole or low-fat buttermilk (preferably whole)

DIRECTIONS

Preheat oven to 400°F.

In a medium bowl, mix the dry ingredients thoroughly with a fork. Transfer to a food processor fitted with the chopping blade. Add the butter and lard and pulse the mixture in 2-second increments until the mixture resembles coarse crumbs with a few pea-sized pieces, about 5 pulses. (If you don’t have a food processor, cut the fat into the dry ingredients in a bowl by mashing with a fork, or a pastry blender; it will take about 3 minutes).

Transfer the mixture back to the bowl, pour the buttermilk over it, and mix with the fork for about 1 minute, until the dough just comes together. Turn the dough out onto a floured board, knead with floured fingers once or twice, and pat into a rectangle about 6 by 10 inches and 1 inch thick. Fold the rightmost third of the rectangle over the center third and fold the left third on top. Turn the dough a quarter turn, pat it into a 6 by 10 rectangle, and fold it upon itself in thirds again. Repeat one more time, and then pat the dough into a 6 by 10 rectangle about 1 inch thick.

Using a floured 2-inch biscuit cutter (or an upside-down shot glass), cut the biscuits from the dough (DO NOT TWIST THE CUTTER!). Cut the biscuits with a straight up-and-down motion; twisting will reduce the biscuit’s ability to rise. Place them about 1½ inches apart on an ungreased baking sheet. Bake for 15 to 20 minutes, until the tops just begin to brown.
Serve warm.

Recipe from “The Lee Bros. Southern Cookbook”

Buttermilk Pie

April 23rd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

3 tablespoons flour
1 cup sugar
2 cups buttermilk
¼ cup butter, melted and slightly cooled
3 eggs, separated

DIRECTIONS

Preheat oven to 325°F. Mix flour and sugar together. In a separate bowl, beat yolks until light, and then add to sugar mixture. Add to buttermilk, along with melted butter (slightly cooled so as not to damage eggs).

Beat egg whites until stiff, and then fold gently into buttermilk mixture. Pour all into blind-baked pie shell, then bake for 30 minutes or until the crust is brown and the filling firm. Cool until set enough to slice.

Recipe adapted from “Southern Cooking” by Mrs. S. R. Dull

Cornbread

April 23rd, 2011 § 0 comments § permalink

Serves 8-10

INGREDIENTS

3 tablespoons bacon fat, lard, or butter
2 eggs
2 cups buttermilk
2½ cups fine cornmeal
2 teaspoons salt
1 teaspoon baking soda
1 tablespoon baking powder

DIRECTIONS

Preheat oven to 400°F.

Melt fat in large cast-iron skillet; cool slightly. Beat eggs until light. Add buttermilk and cooled fat, leaving a little fat in the skillet. Keep skillet warm. Separately, mix together cornmeal, salt, baking soda and baking powder. Slowly add cornmeal and mix until smooth. Pour batter into hot skillet, place skillet in oven and bake for about 20 minutes, until a toothpick inserted in the cornbread comes out clean.

Recipe adapted from “Southern Cooking” by Mrs. S. R. Dull

Cucumber and Onion Salad

April 23rd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

2 long regular or English cucumbers
2 Vidalia or other sweet onions
1 tablespoon sugar
2 tablespoons apple cider vinegar
A pinch of fresh black pepper or crushed red pepper
¼ cup chopped mixed fresh herbs, such as parsley, chives, mint, basil, or tarragon

DIRECTIONS

Slice the cucumbers and onions as thin as you can. Mix the sugar, vinegar, and pepper together and pour over the cucumbers and onions. Taste and adjust for seasoning. Chill. Just before serving, add the chopped herbs and toss together. Serve quickly (the vinegar will make the herbs lose their bright color fairly soon).

Recipe property of Emile Casey

Pan-Seared Trout

April 23rd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

4 6-8 ounce rainbow trout fillets (skin on), or two whole cleaned trout*
Salt and pepper
All purpose flour, for dredging
Vegetable oil or butter for searing
1 onion, sliced
1 lemon, sliced
Fresh parsley and thyme sprigs
¼ cup white wine
2 tablespoons butter

DIRECTIONS

Preheat oven to 350°F. Season the trout fillets with salt and pepper, then dredge lightly in the flour, shaking off any excess.

Heat the oil in a large skillet. When hot, add the fillets, skin side up. Cook for 2 to 3 minutes, until you can easily flip the fillets over and they are not sticking. With fillets now skin-side-down, strew the onion, lemon, and herbs over the fish, and place in hot oven for about 5 minutes. Remove from oven, remove fillets to warmed platter, and place skillet back over flame. Add the wine to the pan to deglaze. Swirl butter in pan juices until melted, and then pour over fillets. Serve immediately.

*If using whole trout, dredge the whole fish, season the interior with onions, lemon and herbs. Heat large skillet and add oil. When oil is hot, add the trout to the skillet. Let sear on one side, and then flip over. Add wine to skillet, then place in oven. Cook for 8 to 10 minutes, then check to see if trout is cooked through. When done, remove skillet, remove trout to platter, add butter to skillet and swirl to melt, and then pour over trout.

Recipe Property of Emily Casey

Southern-Style Collard Greens

April 23rd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

Smoked ham hock (optional)
2 bunches fresh young collards, washed free of any grit
1 onion, chopped medium 1 tablespoon bacon grease or vegetable oil
¼ cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 red chili pepper, or ¼ teaspoon crushed red pepper
½ cup water, plus more as needed
Pepper vinegar, for serving

DIRECTIONS

If using the ham hock, simmer in water to cover for ten minutes, then remove and reserve. Discard cooking water.

Strip the stems off the collards. Chop into pieces about 1″ by 2″.

Heat the far or oil in a large pot. Add the chopped onions and sauté until translucent. Add collards and all the other ingredients (plus the ham hock, if using). Stir to mix. Add more water if necessary – you are looking more to steam, not boil, so add water about a quarter to midway up the greens. Bring to a simmer. Cover the pot, turn the flame down to low, and simmer for half an hour, stirring occasionally. Check the pot and add more liquid if necessary. You may remove the greens at this point, if they are done to your liking. Southerners tend to cook them for about 45 minutes to an hour, or even longer, to get them really tender. Serve with cornbread to sop up the “pot likker”. Pass pepper vinegar alongside.

Recipe Property of Emily Casey

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