Wednesday, September 28, 2011

A Biscuit Success!!!


Finally!!! Something turns out in biscuit form. I have shed many tears over my flat and tough biscuits. Or worse my flour pocketed biscuits that I made because I didn't want to over mix them!
I recently purchased Southern Biscuits and made the easy no fail biscuit...which failed! It is so frustrating because I love biscuits. That failure made me cry extra hard.

I returned to a cookbook that I have not used in a while, River Run Cookbook and made the Really Big Buttermilk Biscuits. They were fantastic.

Really Big Buttermilk Biscuits River Run cookbook
Ingredients:
2 1/2 cup all-purpose flour
1 1/4 tea baking powder
1/2 tea soda
1/2 tea salt
6 Tb cold butter
1 1/4 cup buttermilk

Oven 450 on greased sheet.
Use food processor
Add buttermilk and mix briefly
Knead briefly...gently fold
Pat into 1 1/2 or 2 inches..cut
Sides touching
Bake 15-20 min. Allow to cool

Sunday, September 25, 2011

Tupelo Honey Cafe Chicken Review


From this cookbook, I have made: Coconut Sweet Potato Bisque, Cremini sweet onion gravy, smashed sweet potatoes, Appalachian ChowChow, Reubens, Grateful Dead Black Bean Burgers, Cilanto lime dressing, and Southern Fried Chicken.
Everything has been AMAZING.


I made a Demi-Glace that I keep in the freezer. When I need it I have it. I have used it in gravy and on pasta.

This is a photo of the fried chicken which was fantastic. We had a new couple over for dinner and they loved it too.

These are the fresh wonderful ingredients for the Grateful Dead Burgers.


They were good..not my favorite but I am a meat lover. The Cilanto Lime Mayo was delish.

Friday, September 9, 2011

Tupelo Honey Cafe Reuben Review


Imagine the seen: I am ecstatic to get my new cookbooks. I take this new one with me to the girls gymnastic lesson so that I can skim through it. I am sitting on the hard concrete floor because there are no seats for parents who like to stay and support their children. I occasionally look up to watch the girls and read while the other class mates take their turns. It is perfect!!
And I am really enjoying my book! The stories, the recipes, the ingredients!! I am telling you this book is GOOD! Then, I feel like someone is staring at me...like eyes boring into my skin. Sure enough I look up and see this lady staring from the one seat in the gym at me. I just smiled and went back to my book.
"Are you reading a...cook...book?" she asks with a disgusted tone.
"Yes!" I said excitedly
She glared, rolled eyes, and shook her head.
Lucky, for me that was the end of the conversation because I didn't want to have to chit chat and miss out on my chance to read!!!
I don't know if I can rave enough about how great my new cookbook is!!!

I purchased this after reading great reviews and after feeling very homesick for Virginia. This restaurant is in one of my favorite cities, Ashville. Joel and I went to Ashville and visited the Biltmore. We went on a spur of the moment family adventure with the whole fam...that included Ashville, Pigeon Forge, the Smoky Mountains, and lots of fun family memories (like touring the 25o room chateau while 9 months pregnant!!)
I want to make almost every recipe in the book. I started with a peach butter spread that was excellent, yesterday for lunch I made the Reuben, and tomorrow I am going to make the coconut sweet potatoe bisque!!!

The Reuben has homemade thousand island dressing and a "Traditional Appalachian Chow Chow". The Chow Chow goes in between the slices of corned beef to be heated.

Layered on rye bread: dressing, corned beef, chow chow, and I used Havarti because I am not a fan of Swiss.

Grilled to perfection!!
Joel and I just sat and stared at each other when we bit into these. Mouthwatering doesn't begin to explain how wonderful they were. Joel said it was even better than his favorite sandwich at Macado's.
This cookbook is a must have for your kitchen!!
Tupelo Honey Cafe - check it out

Monday, September 5, 2011

ABC Cheese Blintzes

Another recipe out of our Baking for All Occasions. The crepes recipe is a go to recipe. Quick, easy and tasty. I made in the blender and put in the fridge..and poured from there. I love saving dishing and time.
Creating the crepes..they make up easily and beautifully.

Brown nicely and slide right off the pan.

Adding the cheese mixture. I saw on food geek that you can use ricotta or cream cheese in place of Farmer's cheese.

I was thinking of egg rolls when I was rolling these blintzes...same rolling technique.

I didn't have 1 crepe break.

The recipe made 18 crepes for me.

We tried them with powdered sugar but our favorite was with....

Lemon Curd!!! Fresh lemon curd made them so wonderful. Would have been great with fresh berries. The filling recipe makes a ton. I think too much...but I couldn't see how to half the recipe.