"recipes that feel like home"
My Southern Biscuits
Making a great biscuit is like learning to ride a bike. It takes practice to understand how it works and once you’ve learned the process you never forget. I have practiced making these biscuits so much that I do not need measuring cups or a recipe. I just know how it ”feels’ so that it will come out right. When I teach others to make these biscuits, I teach them by feel as well. If you don’t keep buttermilk on hand I have given you an easy substitute.
from Generations of Edibles: a Southern Legacy
1 cup whole milk and
3 Tablespoons white distilled vinegar or apple cider vinegar
1 cup buttermilk
3 cups self-rising our,
plus more for kneading
(I prefer White Lily or King Arthur Flour)
1 1/2 teaspoons salt
2 sticks unsalted butter, frozen
Butter For Brushing and pan
1. Preheat the oven to 425 degrees. Biscuits should be cooked in a hot oven.
2. If you do not have buttermilk, mix milk and vinegar together in a measuring cup. Let sit for 5 minutes. This gives you the same qualities of regular buttermilk.
3. In a large bowl, add our and salt. Grate butter into the bowl. Coat butter with the flour. Add 3/4 of the buttermilk. Mix with your hands until the mixture just starts to come together. Be gentle with the mixture. I tell students to treat it like a baby.
4. Dump the crumbly mixture on the counter. Keep a small mound of extra our nearby. You may need it to coat your hands or to add to the mixture if it is too sticky.
5. This next part is very important. Bring the dough together into a square shape. Then book or fold the dough eight times. The dough will start to come together as it is booked.
6. Pat the dough with your hands until about 1 inch thick. Using a round cutter, cut straight down. Don’t turn the cutter. This will seal your biscuit and it won’t rise. Get as many cuts as you can the first time. Take remaining dough and book it 3 - 4 times. Pat out again and cut.
7. Use a cake pan. Place 1/2 stick of butter in pan. Melt butter in the oven. When placing the biscuits in the pan, coat them on both sides with the melted butter. Biscuits should be touching in the pan.
Bake for 15 - 18 minutes. Becareful not to overcook. No one wants a dry biscuit!
Blueberry Basil Crostini
created in 2017
I teach cooking classes as often as possible. I truly love the organized chaos, watching students figure out they can do it and instilling a love of cooking with others. For most class, I serve an appetizer as students arrive. No one wants a "hangry" student with a knife in their class.
At The Cook's Warehouse, I often create an appetizer from what might be on hand. This recipe started with a box of blueberries and basil in the garden. What I quickly discovered is that basil and blueberries love each other. The combination is fresh and delightful.
1 pint blueberries
3 green onions, sliced
8 large basil leaves, thin slices
2 tablespoons brown sugar
1 tablespoon olive oil
1 container spreadable Brie Cheese
1. In a medium bowl.combine blueberries, sliced green onions, and thinly sliced basil.
2. Zest the lemon into the blueberry bowl. Juice the lemon in the same bowl.
3. Add brown sugar and olive oil. Stir and set aside.
4. Slice the baguette into 1/4" slices cut on the angel. Place on a sheet pan and toast in a 350-degree oven for 8 minutes.
7. To assemble, spread Brie on a crostini and top with a spoonful of blueberry basil topping.
8. Serve on a cutting board or fancy platter.
Asian Beef Short Ribs
from Generations of Edibles: a Southern Legacy
I created this recipe early in my personal chef career. I made it in an electric pressure cooker. That is how I fell in love with an electric pressure cooker. Everything for the ribs can be made in this one pot. The cooking time is much shorter. The results are nothing less than perfection! My husband tells everyone we meet about this recipe. It is a great dinner party dish. I enjoy the great beef flavor, creamy rice and the crunch of the sugar snap peas.
Variation: The ribs can be made in a Dutch oven or slow cooker.
Using these methods will require a much longer cooking time. Brown your ribs in a saucepan. Follow the pressure cooking layering instruction but use your Dutch Oven. Cook at 300 for 5 hours.
For the Ribs
3 pounds beef short ribs 3/4 cup all-purpose our 1 tablespoon olive oil
1 large onion, sliced
4 garlic cloves, chopped 1 teaspoon salt
1 teaspoon pepper
1 cup sake
1/2 cup Hoisin sauce, divided
For Rice and Sugar Snap Peas
1 can coconut milk
1 cup water
1 1/2 cups Arborio rice
1/2 teaspoon salt
1 1/2 cups sugar snap peas
1. In a bowl or large plastic baggie, place short ribs. Add our, salt and pepper. Shake or toss to coat the ribs.
2. If using an electric pressure cooker, set to “browning” or saute’ to heat. If using a standard pressure cooker simply preheat. Once hot, add oil. Brown ribs on all sides in batches. You are just looking to get a good caramelization on each side.
3. Remove ribs from pressure cooker. Add half the onion slices and half of the garlic. Place half the ribs on the onions, meaty side down. Add remaining onions and garlic. Add remaining ribs and salt and pepper.
4. Pour in sake. Drizzle 1/2 of the hoisin sauce. Place lid on cooker. Set electric pressure cooker to high pressure for 30 minutes. Let sit for 10 minutes and manually release the steam. If using a standard pressure cooker, set a timer for 30 minutes and then wait 10 minutes to release the pressure. Press start. Once timer is done, wait 10 minutes to release the pressure. In the meantime, place coconut milk, water, rice and salt in a large saucepan. Bring to a soft boil. Cover and reduce heat to medium low. Stir rice mixture every 5 minutes. After 15 minutes add the sugar snap peas. Turn off heat in 5 minutes.
5. Serve with rice and sugar snap peas on the base of the plate. Top with Ribs. Green onions or sliced sugar snap peas may be used as a garnish with the remaining hoisin sauce.