Thursday, November 23, 2023

Briana Holt: Buttermilk Sugar Biscuits


Normally I'm super irritated when Facebook is trying to sell me crap, but when the advertisement for NY Times Cooking came up, and it was video of someone slathering these biscuits with butter and honey, I couldn't make my way to the website fast enough.  Biscuits are a bit of a difficult item to get perfect, but this being my first shot at the recipe, they turned out fan-friggin-tastic.  So many buttery layers.  I almost made these my entire Thanksgiving dinner.

Buttermilk Sugar Biscuits
From Briana Holt of Tandem Coffee + Bakery in Portland, Maine, as seen on NY Times Cooking

1 cup (2 sticks) cold unsalted butter
3⅓ cups all-purpose flour, plus more for rolling
½ cup granulated sugar
1 tablespoon baking powder
2½ teaspoons kosher salt
1¼ cups cold buttermilk
Melted butter and flaky sea salt (both optional), for finishing

Heat oven to 375°F and line a large sheet pan with parchment paper or foil.

Coarsely grate the butter onto a plate, then freeze until cold and hard, at least 10 minutes. Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder and salt. Add the butter to the dry ingredients. Using a spoon, toss together until all of the butter is coated with flour.

Add half the buttermilk and toss with the spoon. When incorporated, add the rest of the buttermilk and gently toss again, without mashing together or overmixing, until the dry ingredients are lightly hydrated throughout. The mixture will be crumbly.

Flour a clean surface and dump the mixture directly onto it. Using your hands, gently press the crumbs together and then use a floured rolling pin or empty wine bottle to roll the mass gently but firmly into a 1-inch-thick rectangle.

Using a bench scraper, lift the top half off the surface and fold it over the bottom half. This step may be crumbly and messy at first, but just go for it and fold what you can down from the top. Repeat this roll-and-fold motion 5 times, flouring the surface and dough as needed and using the bench scraper to straighten the edges as needed. The dough will come together as you roll it. Rotate the mixture after each fold to create a square. Fold the dough in half one last time, then roll to about 1½ inches thick to create a 6-inch square, using the bench scraper to straighten out the edges.

Using the bench scraper or a sharp knife, cut straight down into the square to create a 3-by-3 grid of 9 squares, then place them on your sheet pan, upside down if you’d like taller biscuits. Bake for 25 to 35 minutes, rotating the pan halfway through, until risen, golden brown on top, and slightly pale on the sides. Don’t worry if a couple of the biscuits tip over or if melted butter pools underneath. Brush the tops with melted butter and sprinkle with flaky sea salt, if using.

Makes 9 biscuits

Wednesday, November 22, 2023

Southern Living: Texas Trash Pie


First let's get this out of the way: this is a terrible name for such a fantastically delicious pie.  It's like all of the good things jammed into one buttery pie crust.  And even though pumpkin is the traditional pie for Thanksgiving, I just couldn't help myself.  It also doesn't hurt that it's stupidly easy to make.  Although you can certainly eat it cold or at room temperature, I highly recommend a quick trip through the microwave to get all those chocolatey and caramelly bits nice and gooey.

Note:  I used 60% bittersweet chocolate chips to offset the other really sweet ingredients a tad, and it was delicious.

Texas Trash Pie
From Southern Living

1 frozen (10-inch) piecrust or (9-inch) deep dish piecrust
1 cup chocolate chips
1 cup pretzels, crushed
1 cup graham crackers, crushed
1 cup sweetened shredded coconut
1 cup chopped pecans
1 cup Kraft caramel bits
½ cup (1 stick) unsalted butter, melted
1 (14-ounce) can sweetened condensed milk

Preheat the oven to 350°F.

Heat butter in a microwave-safe bowl until completely melted. Crush pretzels and graham crackers into small pieces.

Combine all filling ingredients (chocolate chips, pretzels, graham crackers, coconut, pecans, caramel bits, butter, and sweetened condensed milk) in a large bowl until well blended. Pour the entire filling into a frozen pie crust.

Bake in the oven for 35 minutes or until the pie is set and the top is golden brown. Let pie cool for 30 minutes before cutting and serving.

Makes 8 to 12 servings

Sunday, November 19, 2023

Alton Brown: Peanut Butter Fudge


Did you know that November 20th is Peanut Butter Fudge Day?  Yeah, me neither.  I had also never had peanut butter fudge, so that definitely needed to be remedied.  But since November 20th is a Monday, I opted to jump in a little early and whip up my batch today, on the 19th.  Holy moly.  This stuff is good - sweet, but you can still taste the peanut butter.  Super fast to pull together, and bonus points for using the microwave instead of making me mess with a pot on the stove and a candy thermometer.  Definitely a "holiday" I can get behind.

Note: I chose to sprinkle 60% bittersweet chips, chopped peanuts, and fleur de sel finishing salt on the top of my fudge.  Not required, but highly recommended.

Peanut Butter Fudge
From Alton Brown

1 cup (2 sticks) unsalted butter, plus more for greasing pan
1 cup smooth peanut butter
1 teaspoon vanilla extract
3¾ cups powdered sugar

Grease an 8-inch square pan with butter. Trim a piece of parchment paper to 8 inches wide and line the pan with the parchment sling, leaving enough overhand on two sides to cover the top of the fudge with later.

Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Poke a few holes in the plastic wrap to vent the steam, then microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen.

Spread mixture into prepared pan. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

Tuesday, October 31, 2023

The Treebeard's Cookbook: Treebeard's Broccoli and Carrots


In another life, I worked in downtown Dallas.  And in that life, I got tired of eating the same fast food every friggin' day.  So I finally found a place that made fantastic veggie plates, and that place was Treebeard's in the Plaza of the Americas.  I'm sad to say the restaurant is now long gone, but luckily the one in Houston seems to be chugging along, and they very graciously have created a cookbook that can be purchased by anyone, especially those who are missing the fantastic veggie plates of their former life.  This cookbook is in the running for best purchase of 2023.

Treebeard's Broccoli and Carrots
From The Treebeard's Cookbook

3 pounds broccoli, cut into florets
½ cup (1 stick) unsalted butter
2 tablespoons olive oil
2 teaspoons minced garlic
3 pounds carrots, cut into ½-inch pieces
1½ teaspoons dill seeds
2 teaspoons granulated sugar
½ teaspoon kosher salt
1 teaspoon freshly ground black pepper

Cook broccoli in boiling water 3 to 5 minutes or until just tender. Drain and refresh under cold running water. Drain and set aside.

Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Cook garlic. Add carrots, dill seeds, sugar, salt, and ½ teaspoon pepper. Cook, stirring often, for about 15 minutes or until carrots are well browned and caramelized. Transfer carrots to a casserole dish and cover to keep warm.

Add remaining 7 tablespoons butter and ½ teaspoon pepper to the skillet and cook over high heat for about 5 minutes or until butter is fragrant and a deep nutty brown. Add broccoli, mix to coat and cook until broccoli is heated through. Add broccoli to casserole dish with carrots and mix.

Makes 6 to 8 servings

Sunday, October 15, 2023

The Red Truck Bakery Farmhouse Cookbook: Squash Casserole with Corn and Crunchy Bread Crumbs


When I went to visit my sister in Maryland, she was baking up a storm.  And I certainly didn't mind.  One of the delicious things to come out of her kitchen was this squash casserole.  I hadn't experienced one with corn in it (which was a fun twist), but what really took it over the top was the cream cheese/Gruyère mixture.  It gave the whole dish a delightful tang that the squash really needed to sing.  I liked it so much that I bought the cookbook as soon as I got back into town.

Note: I used a combo of Costata Romanesco zucchini and zephyr squash, two beautiful unusual squashes they had at the store for the end of the season.  I also added a sprinkle of dried parsley and smoked paprika to the crumb topping.  And as for the garlic, your heart will tell you how much is enough.

Squash Casserole with Corn and Crunchy Bread Crumbs
From The Red Truck Bakery Farmhouse Cookbook

4 pounds yellow squash, trimmed and sliced into ⅓-inch thick rounds
1 (8-ounce) package cream cheese, at room temperature
½ cup half-and-half
1 large egg
1½ cups plain panko bread crumbs, divided use
6 ounces Gruyère or Asiago cheese, shredded (about 1½ cups)
4 ounces grated Parmigiano-Reggiano cheese (about 1 cup), divided use
½ cup chopped fresh parsley
1 tablespoons chopped fresh basil or 2 teaspoons dried basil
3 tablespoons unsalted butter, divided use
2 medium yellow onions, thinly sliced crosswise
2 garlic cloves, minced
2 cups fresh or frozen corn kernels (thawed and patted dry if frozen)
Kosher salt and freshly ground black pepper

Preheat the oven to 350°F and position a rack in the center. Grease a 9x13-inch baking dish with vegetable oil spray.

Bring a large pot of water to a boil over medium-high heat. Add the squash and cook for 5 minutes, or until barely tender. Drain into a colander in the sink.

In a large bowl, whisk together the cream cheese, half-and-half, egg, 1 cup of the panko, the Gruyère, ½ cup of the Parmesan, the parsley, and basil.

Melt 1 tablespoon butter in a large sauté pan or deep skillet over medium heat. Stir in the onions and cook, stirring occasionally, until lightly browned and tender, about 6 minutes. Stir in the garlic and cook for 1 minute more, until fragrant. Remove from the heat.

Add the parcooked squash to the pan along with the cream cheese mixture. Stir in the corn and season with salt and pepper to taste. Pour the mixture into the prepared baking dish and spread it out evenly. Cover tightly with foil and bake on the center rack for 20 minutes.

Meanwhile, in a medium bowl, melt the remaining 2 tablespoons butter and combine with the remaining ½ cup panko and the remaining ½ cup Parmesan, tossing to coat evenly.

Remove the casserole from the oven and uncover. Sprinkle the panko-Parmesan mixture evenly across the top. Move the rack to the upper third of the oven and return the casserole to the rack. Continue to bake, uncovered, for 10 minutes more, or until the Parmesan in the topping has melted and the casserole is heated through. Turn on the broiler and, very briefly, broil to create a golden crust, watching closely so it does not burn. Let the casserole sit for a few minutes before serving.

Makes 6 to 8 servings

Sunday, September 17, 2023

Melissa Clark: Creamy Peach Pie Bars


I knew I was making these bars as soon as I saw their picture pop up on Facebook.  What could be better on a hot summer day than cold cheesecake and peach bars?  Not much, that's for sure.  And they really weren't even that hard to pull together.  They aren't super sweet, instead relying on much of the natural sweetness of the peaches, and while I was definitely a sugar monster as a kid, I appreciate this subtlety.

Note: I always seem to have trouble finding good peaches; they're either hard as a rock or rotten.  So I substituted two 10-ounce bags of frozen organic peach slices, and it worked just fine.

Creamy Peach Pie Bars
From Melissa Clark, as seen at NY Times Cooking

For the crust:
6 tablespoons unsalted butter, melted and cooled, plus more for greasing the pan
1½ cups graham cracker crumbs (cinnamon flavor or regular)
⅓ cup pecans
Pinch of salt

For the filling:
2 (8-ounce) packages cream cheese, softened
¾ cup heavy cream, at room temperature
½ cup granulated sugar, plus more as needed
3 large eggs, at room temperature
1 teaspoon finely grated lemon or lime zest
1 teaspoon vanilla extract
Pinch of salt
3 cups sliced peaches, peeled or unpeeled as desired (20 ounces or 3 to 4 peaches)
2 teaspoons fresh lemon or lime juice

Prepare the crust: Heat oven to 350°F. Grease a 9x13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.

In a food processor, pulse graham crackers, pecans, butter, and salt until the mixture feels damp and sandy. Pour into the prepared pan and press down into an even layer. Bake until firm and slightly darker in color, 12 to 14 minutes. Transfer to a rack and reduce the oven temperature to 325°F. You can bake the crust up to 6 hours ahead, or use it while it’s still hot.

Make the filling: Wipe out the food processor, then add cream cheese, cream, and ½ cup sugar, and process until very smooth. Add eggs, lemon zest, vanilla and salt, and process until well combined. Pour the cream cheese mixture onto the crust.

Put the peaches into a medium pot and taste one. If it’s very sweet, add 1 tablespoon sugar. If it’s on the tart side, add 2 tablespoons sugar. Add lemon juice and bring to a simmer. Cook, stirring once or twice, until the sugar dissolves, 2 to 3 minutes. Spoon peaches and their liquid gently over the cream filling.

Bake until set and firm, 40 to 50 minutes. Transfer to a wire rack to cool completely, then chill in the refrigerator for at least 2 hours before cutting and serving. Bars can be made up to 1 day in advance, and will keep in an airtight container in the refrigerator for a few days. Serve directly from the fridge.

Makes 24 bars

Sunday, August 06, 2023

Allrecipes: Broiled Grouper Parmesan


I don't know about anyone else, but a lot of my grocery decisions are now made based on what is on sale for the week.  And this beautiful slab of fish was definitely on sale.  I didn't want to try and freeze it for later, as fresh fish is always best, so I found this recipe that uses the cheese-mayonnaise topping that works so well with fish.  I had to watch it pretty closely to make sure it didn't burn, but it was a fast supper for a nice piece of fish.

Broiled Grouper Parmesan
From Allrecipes

2 pounds fresh grouper fillets
2 tablespoons lemon juice
½ cup grated Parmesan cheese
¼ cup unsalted butter, softened
3 tablespoons mayonnaise
1 dash hot pepper sauce, such as Tabasco
Kosher salt and freshly ground black pepper

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a baking pan.

Place grouper fillets on the prepared baking pan; brush with lemon juice. Combine Parmesan cheese, butter, mayonnaise, hot pepper sauce, salt, and pepper in a small bowl; set aside.

Broil fillets in preheated oven until fish flakes easily with a fork, about 4 to 6 minutes; remove the pan from the oven and spread cheese mixture on top of fillets. Return to the broiler for an additional 30 seconds, or until topping is browned and bubbly.

Makes 4 servings

Sunday, July 30, 2023

I Am Homesteader: Cheesy Potato Casserole (a.k.a. Funeral Potatoes)


Sometimes you're just in the mood for potatoes.  Even if those potatoes are commonly served at...funerals.  Now, I haven't been to a ton of funerals, and I've never seen these served, but I think they really are a fantastic side dish for a large group.  They're not that hard to make, are really cheesy and delicious, and I have never been angry about a buttery cornflake topping.  I think these would also work at Thanksgiving if you're sick of mashed potatoes.

Cheesy Potato Casserole (a.k.a. Funeral Potatoes)
Adapted from I Am Homesteader blog

¾ cup (1½ sticks) unsalted butter, divided use
½ medium onion, chopped
2 teaspoons minced garlic
¼ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried mustard
½ cup chicken broth
1 cup whole milk
2 cups shredded sharp Cheddar cheese
1½ cups sour cream
1 (32-ounce) bag frozen cubed/diced hash browns, thawed
3 cups corn flakes

Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray.

In a large bowl, combine the potatoes, butter, shredded cheese, and sour cream. Mix well and set aside.

In a medium skillet over medium heat, melt ¼ cup (½ stick) butter.  Add onion and cook until translucent, 3 to 5 minutes. Add the garlic and cook for one more minute.  Add flour, salt, pepper, cayenne pepper, and dry mustard. Cook another minute.  Slowly add milk, whisking until smooth.  Slowly add chicken broth, whisking until thickened.  Reduce heat to low, then add in another ¼ cup (½ stick) butter, the shredded cheese, and the sour cream.  Continue to stir the mixture until the butter is completely melted and incorporated.  Add the potatoes and mix just to combine.  Pour the sauce and potato mixture into the prepared baking dish.

In a large, microwave-safe bowl, melt the remaining ¼ cup (½ stick) butter.  Add corn flakes and toss to coat, crushing large chips.  Sprinkle the cornflakes mixture on top of the potatoes in the baking dish.

Bake 40 to 50 minutes, or until golden brown and bubbly.  Remove from oven. Let it rest a few minutes before serving.

Makes 12 servings

Sunday, July 23, 2023

Cuisine at Home: Pellet Smoked Chicken with Bourbon-Pepper Glaze


Okay, I was originally going to smoke this chicken on my pellet grill, but it's over 105°F here, so that's not happening.  This means that you can absolutely make a pretty good knock-off in your oven, just make sure you add some liquid smoke in with the rub ingredients.  And maybe also with the pepper jelly glaze ingredients if you really want it smoky.  Very easy to throw together for dinner, and the sweet/spicy glaze just works.

Pellet Smoked Chicken with Bourbon-Pepper Glaze
From Cuisine at Home

1 (3½- to 4-pound) whole chicken
¼ cup olive oil
1 tablespoon lemon juice
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
2 teaspoons kosher salt
1 teaspoon black pepper
¾ cup red pepper jelly
3 tablespoons smoked bourbon
1 tablespoon chili garlic sauce

Preheat pellet grill to 275-300°F.

Halve chicken by cutting along both sides of the backbone with kitchen shears; remove and discard backbone. Cut chicken along one side of the breastbone to separate the two halves. Rinse chicken halves; pat dry with paper towels.

Combine oil, lemon juice, rosemary, and garlic.

Rub chicken with oil mixture; season with salt and pepper.

Smoke chicken, skin-side up, covered, until a thermometer inserted into the thickest part of thigh and breast, without touching bone, registers 165°F, about 1½ hours, rotating chicken every 20 minutes.

While chicken is smoking, whisk jelly, bourbon, and chili garlic sauce in a saucepan over medium heat until jelly melts, 4 to 5 minutes; reserve ½ cup for serving and ¼ cup for basting.  Baste cooked chicken; smoke 2 to 3 minutes more.

Transfer chicken to a cutting board; let rest 15 minutes before carving and serving with remaining ½ cup glaze.

Makes 6 servings

Saturday, July 22, 2023

Bon Appétit: Miso and Maple Pecan-Butter Mochi Cake


I feel like this cake doesn't photograph very well.  I can definitely attest that it was much more delicious than it looks in this picture.  I wasn't sure how the miso was going to work with everything, but it just added a kind of salty umami kick that accentuated the nuts.  Add I absolutely love mochi, so the texture was spot on.  This is a good option for a less sugary Asian dessert.

Note: Be careful to watch the top of the cake - my pecans started to burn before the middle was done.  You might want to put some aluminum foil on top once the pecans are browned to your liking.

Miso and Maple Pecan-Butter Mochi Cake
From Bon Appétit, August 2023 issue

Pecans
Vegetable oil
8 ounces raw pecans, coarsely chopped (about 2 cups)
2 tablespoons pure maple syrup
1 tablespoon granulated sugar
2 teaspoons white or yellow miso

Cake
6 tablespoons unsalted butter, melted, slightly cooled, plus more for pan
2 large eggs
1¼ cups granulated sugar
1 teaspoon kosher salt
1 (13½-ounce) can unsweetened coconut milk, well shaken, heated slightly if fat is solid
2 teaspoons vanilla bean paste or vanilla extract
1⅔ cups mochiko (sweet rice flour)
1 teaspoon baking powder
Vanilla ice cream, for serving

Place a rack in the middle of the oven; preheat to 350°F. Lightly oil a rimmed baking sheet. Using your hands, toss pecans, maple syrup, sugar, and miso in a medium bowl until well coated. Spread out on prepared baking sheet; bake until fragrant and matte looking, 6 to 8 minutes (nuts won't be fully toasted). Let cool.

Lightly butter a 9-inch diameter cake pan and line bottom with a parchment paper round. Vigorously whisk eggs, sugar, and salt in a large bowl until smooth. Add coconut milk, vanilla bean paste, and melted butter and whisk well. Add mochiko and baking powder; whisk vigorously until combined and batter is smooth and thick. Scrape butter into prepared pan.

Toss pecans to break up any clumps and scatter evenly over batter, going all the way to the edges (it may seem like a lot). Bake cake until sides start to pull away from pan, top is golden brown, and a tester inserted into the center comes out clean (some pecans will sink), 50 to 55 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Turn cake out onto rack; peel away parchment and discard. Carefully turn cake right side up and let cool completely (at least 1 hour).

To serve, slice cake and top with scoops of ice cream.

Makes 10 to 12 servings