A Furious Flurry of Flavors. This post is all about RECIPES!

Cookies and Bars / March 2, 2017

I wish I had 6 hands. I would ask for two brains but that’s just twice the trouble. (Ladies, you understand…) I need arms and digits to get me where I want to go!

I have been cooking up a storm these last few weeks, busy posting photos to Instagram, Twitter and Facebook. I have been booking Cooking Classes. I have been working on my cookbook. I have not been hungry.

Don’t tell anyone, but I am also the ONLY one doing all of this. Which means not every recipe is going to get its very own blog post if I’m going to keep up with adding them to my website. Sure, they all have a story, but what’s important is I get those darned recipes where YOU CAN GET TO THEM!

And by the way, things are growing fast. I have seen a HUGE surge in website traffic this past month. And I am kinda hungry for THAT, too. Perhaps more people seeing and trying my recipes means you’re ALSO hungry? If so, let’s get you fed, too!

Cognac Roasted Vegetables with a Dijon Yogurt Sauce

Serves 4

Ingredients:

4 hearty garden carrots
Tops of 5 large knob onions
10 large Brussel sprouts
¼ C good Cognac liquor
4 T olive oil
¼ t nutmeg
¼ t allspice
1-2 t kosher salt
½ t white pepper
6 oz. plain Greek yogurt
2 heaping T of Dijon mustard
1 T of a sweet mango hot sauce. I used a mango habanero from Spice Exchange

Directions:

Cut the carrots into 3 inch long and 1/3 inch diameter sticks, making sure you leave the green top on the carrot. Cut the tops off the onions,trimming just where it starts to get really dark green. Halve them and trim off hard top. Pull the wilted outer leaves off the Brussel sprouts (If you use good quality sprouts you’ll hardly have to remove any leaves at all!), and halve them. Spread out on a large sheet pan, sprinkle with the Cognac and oil and toss to coat well. Then sprinkle with the nutmeg and all spice and toss again. Then sprinkle with the salt and pepper. Roast at 425 degrees F for about 20 minutes or until caramelized but not shriveled. (Check your oven during the cooking time! The size of the vegetables will make a huge difference in roasting time.)
In a small bowl combine the yogurt, Dijon mustard and the habanero sauce, with a bit of salt and white pepper.Smear onto plate, top with roasted veggies, and garnish with fresh parsley if desired.

Real Southern Buttermilk Biscuits

Makes 12 to 14

Ingredients:

3 C all-purpose flour, sifted
½ t kosher salt
½ t baking soda
1 heaping T baking powder
Almost ½ C lard room temperature
1-1 ¼ C buttermilk
Butter to melt on top

Method:

Use a large bowl with more than enough room for you to get your hands in and work the dough.
Sift the flour and add, then add the salt, soda and baking powder and stir with spoon or fork to incorporate throughout the flour. Make a well in the flour and add the buttermilk. Then, using your hands, take the lard and begin to work it in through the buttermilk only. Don’t incorporate into the flour yet. Rub between your fingers of one hand, pulling and squishing, until the lard is fairly distributed throughout the buttermilk, almost like a VERY lumpy gravy. Now, starting with small circle motions, begin to scoop your hand into the liquid and the flour, making sweeps all around to incorporate the flour and the buttermilk. Chances are you won’t use all the flour and don’t try. You’re looking for a texture just past sticky. Once you have that, roll the dough out onto a floured surface, and knead the mixture on top of itself only about 5-6 times, until it comes together. Don’t overwork. Try to do this with the fewest motions you can. It’s not a contest, just don’t linger. Get it done and together fast. When you have it formed into a circle, cover with a wet paper towel and let rest for 40 minutes, letting the glutens relax a little.
Preheat your oven to 450 degrees F. Pull out a bit of the dough to form each biscuit with your hands, just a bit larger than a golf ball. Roll into ball, flatten a little on arrange on a dark, ungreased baking sheet. Should make about 12. Bake for 7-8 minutes. Now, turn your broiler on for the last minute and a half of cooking. Leave the biscuits in the center of the oven and broil on high until it barely starts to toast the tops of the biscuits. (This is optional if you want more color.) Don’t overcook! Remove, brush with butter, and then serve!