Monday, May 4, 2020

Southern Fried Corn

Before anyone says it, yes, I know.  This recipe has basically taken corn and made it hardcore unhealthy.  But oh how delicious!  And the smell of it simmering... Yum!

It's really not ttthhhaaattt bad.  If you divide the recipe into 12 servings, they weigh in at about 285 calories each (about 20g carbs, 21g fats, and 2g protein... I know, I know- but delicious!!!)

In a large, cast iron pan (Don't have one? Stop now and go buy one.  Not kidding.), melt:
1 stick (4oz) of butter.

Stir in:
32 ounces/ 2 pounds of sweet, white corn (freshly schucked, in season is the best, but frozen will work).

Once the corn is fully coated in the butter, reduce the heat to low and stir in:
1 pint of heavy cream,
1 tbsp (to taste) of pepper, and
1 tsp (to taste) of salt.

Slow simmer all day (yep, I start this in the morning to serve with dinner), or for a minimum of 4 hours.  You want the cream to reduce and thicken, and the corn to melt in your mouth.


Southern Pecan Pie

Preheat oven to 350°F.

Prepare an:
8in pie shell

In a stand mixer, mix together:
3 eggs,
2oz (4 tbsp) melted butter (cooled),
3/4 cup of dark brown sugar,
2/3 cup of brown rice syrup, and
1 tbsp of bourbon.

Stir in:
14-16 ounces of pecan pieces.

Pour into the prepared pie plate and bake at 350°F for 60 to 75 minutes.  The pie should be fully set and lightly caramelized on top.


Gluten Free Pie Shell

1 1/2 cups of GF AP Flour (I really like the Bob's Red Mill Pie Flour, but the 1 to 1 is great, too)

4oz cold butter, grated

Up to 1/4 cup of water


Finger in the butter into the flour, until it's the texture of breadcrumbs.  A tablespoon at a time, work in the water.  I usually find 2 to 3 tablespoons does the trick for me.  Chill your dough for about 30 minutes, then roll it into a disc.  Press into an 8 inch pie plate and create your magic!  This shell is great for pies and quiche alike!

Saturday, March 28, 2020

Gluten Free Orange Cranberry Scones

My kids lucked out with godparents (or mayb , we've just lucked out with the folks in our lives).  And nothing brings people together like food.  Sarah (Nicholas and Sophia's godmother) makes me think of halumpki (stuffed cabbage), while Terri (Alexander's godmother) makes me think of wine! 😉 When I think of Esteban and Jody (Bobby and Maya), I am reminded of Paraguayan stuffed meat rolls and scones always, always, always remind me of Gary, Barbara (Michael), and their family (their son of whom is Lucas's godfather and their daughter, Ana's godmother).  This quarantine has me missing the people I love and care about, and this morning, I was longing for one of Barbara's hugs and Gary's perfect scones.  Hence...  My first attempt at a gluten free scone!

(And not to leave anyone out... The other godparents also remind me of food: Meg (Maya) and dinner at a favorite gastropub; Eileen (Lucas) and chicken parm; and Clinton (Ana) and lunches with laughter and good times .)

Based loosely off my soda bread recipe, this one made 8 scones.  I don't have a pan, so I cut them by hand.  A note : keep it cold.  Freeze the butter, freeze to chill the scones before baking.  Cold, cold, cold.

Heat your oven to 375°.

In a small bowl, finely cut it grate 1/2 a cup of butter (1 stick), then put it in the freezer while you work on combining your other ingredients.  (Once you get going, this will go fast, so you don't want the down time).

In a mixing bowl , stir together :
2 cups of (GF) AP flour;
1 tbsp of baking powder;
1 tsp of baking soda; and
1 tsp of salt.

In another bowl, whisk together :
1 egg;
1/2 cup of buttermilk;
1 tbsp of orange juice; and
1/2 cup of sugar.



Prepare 1 cup of dried cranberries.

Flour your hands and quickly cut the frozen butter into your flour mixture before adding in the liquids and quickly mixing together.  Hand in your cranberries and roll onto a floured cutting board, forming the dough into a rectangular pyramid.


Using a floured knife, slice into 8 pieces and place on a greased baking sheet.  Put into the freezer while you prepare the remaining ingredients.  (For what it's worth, Peter and I danced in the rain for a few minutes too... Strictly for extra freezing time!  ♥ 💃🕺)

Melt 1/4 cup (1 stick of butter) and combine with 2 tbsp of orange juice.  Measure out 1/4 cup of demerera sugar.

Reserve 1/3 of the liquid and 2 tbsp of the sugar.  This will coat your scones prior to cooking.

Over medium heat (in a cast iron pan), add the remaining butter /juice and sugar.  Bring to a rapid boil and simmer until thickened but not candied, about 2 to 3 minutes.  Remove from heat.



Remove the scones from the freezer and brush with the reserved butter/juice.  Sprinkle with the set aside sugar.

Bake for 30 minutes .  They will be lightly browned and the sugar will glisten on the top.  Cool for 10 minutes and drizzle with the orange caramel sauce.



Chocolate Chip Pancakes

This recipe should be called "chocolate chip pancakes for an army".  With a family of 8 eating and needing to be full until lunch, this is a staple during our week.

Combine:
3 cups (GF) AP flour;
1 tbsp each of baking soda and baking powder;
2 tsp of salt; and
1/4 cup of sugar.

Mix in:
3 eggs; and
4 1/2 cups of buttermilk.

(That's not a typo.  Four and a half cups.)

When the batter is well mixed, stir in:
1 cup of mini chocolate chips.


Bring your cast iron to low-medium (or, based on your stove, low) heat.  Ladle on 1/2 cup of batter.



Cook until the edge begins to brown and bubbles break the surface.  Flip and then cook another 60 to 90 seconds.


You can also use a quarter cup (1/4c) of batter for smaller, mini pancakes.


Serve with butter and warm (preferably grade B/dark amber) maple syrup!

Wednesday, March 25, 2020

Southern Peach Cobbler




This is the recipe my Mamaw has been making since I was a girl (with a few minor tweaks).  I still remember the jars of her home canned peaches that made even winter taste like summer!  (On that note, I need to make chili soon... Her canned tomatoes were awesome!)  I talked to Mamaw yesterday and, as we chatted, her cobbler recipe came up.  So, here's to my Mamaw and her amazing recipe!

Heat the oven the 350°F and grease a 13x9.

Mix together:
2 cups of (GF) A. P. flour,
1.5 tsp of salt:
2 tsp of baking soda; and
2 tsp of baking powder.

Once those are combined, add in and beat on medium until well mixed:
1 cup of sugar;
2 eggs
1/2 cup (1 stick) of melted butter
2 cups of buttermilk OR 1 cup of buttermilk and 1 cup of peach water/juice*

Stir in:
2 lbs of sliced peaches*

*You can use fresh peaches; peel and slice, then bring to a boil for 10 minutes to soften and to create peach water.  If using canned peaches, you can use the juice that is in the can (do not use peaches in syrup).

Pour the batter into your prepared pan and bake for 50 minutes or until brown and bubbly.  A fork will be clean when the dish is poked to ensure doneness.  Serve warm with vanilla ice cream!

Sunday, March 22, 2020

Corned Beef Crusted Quiche



With a large family, so much of our income goes to groceries, so it's important not to waste food.  (It's important, regardless of family size!). This morning, I made a breakfast of eggs, toast, bacon, Obrien potatoes, and corned beef hash.  As the table was cleared, there was a little bit of food left an , as I looked at, I decided to grab a few more leftovers from the fridge and craft a breakfast - for - dinner favorite: quiche!  Serve this for any meal of the day and it will soon become a "leftover" your family begs for!


I had about half a cup each of potatoes and corned beef hash leftover, which I combined and mashed into a 9"pie plate.

In addition to the 2 slices of bacon I had leftover, I grabbed from the fridge: 1" wedge of red onion , half a small bell pepper, 1/3 of a large tomato, and half a bag of shredded cheese (the one I had was a 6 cheese, Italian blend).

I diced the veg and bacon, then tossed all those leftovers (with the cheese) in with 3 eggs, 3/4 cup of half and half  , and salt & pepper (3 turns of the grinder each) that I had whisked together.  I poured the prepared mixture into my pie shell and put it in the oven at 350°F for 55 min.



I often precook quiche, then freeze it.  You can either pop it in the oven frozen for an hour or so (covered in foil), or defrost in the fridge and reheat until your level of hot is achieved.  Peter bought me several Hot Logic products years ago, including the MacroWave for mass reheating, and I tend to defrost, then stick fully cooked things like quiche and eggplant or chicken parm, in the HL for a few hours.  I love them and use them all the time.  It's also how Peter reheats his lunches at work.


Recipe : all measurements appropriate.

For the crust:
1/2 cup of Obrien potatoes
1/2 cup of corned beef hash

For the filling:
3 eggs
3/4 cup of half & half
1/4 cup of diced bacon
1/4 cup of diced red onion
3/8 cup of diced bell pepper
3/4 cup of diced tomato
1 cup of shredded cheese
salt & pepper to taste

Temp and Time: 350° F for 55 minutes