In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil.Slowly pour grits into the boiling water, whisking the entire time (watch out for spattering, the mixture is hot).Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.
Add cheese and stir gently until the cheese melts.Whisk again to combine.Turn off heat and allow grits to rest 5 minutes.Add butter and stir until completely smooth, silky and shiny.
Source:Flying Biscuit’s Creamy Dreamy White Cheddar Grits – Atlanta Journal Constitution – Eveningedge.com
Every month one of the most popular recipes on this site is corn fritters. Quite frankly, I have been mystified by that. I know that corn fritters are just yummy, but I’m surprised that so many readers are out there searching for new corn fritter recipes. Many recipes use frozen or canned corn in their fritters. This recipe uses fresh corn and since we are coming into sweet corn season, it seems particularly appropriate. It’s from The Cornbread Gospels cookbook by Crescent Dragonwagon. The fresh corn adds a bit more texture to the otherwise light fritter. Of course, in my opinion, the best topping is a dusting of sweet confectioner’s sugar. I think it’s a nice contrast to the otherwise savory fritter. Write and tell me about your favorite corn fritter recipe!
Yield:4 appetizer servings
INGREDIENTS
2 eggs
¼ cup milk
Kernels cut from 2 medium ears of fresh corn, including any collected corn liquid
2 tablespoons stone ground yellow or white corn meal
¼ cup unbleached flour
1 teaspoon granulated sugar
¼ teaspoon salt
2 ¼ teaspoons baking powder
½ cup confectioner’s sugar
Mild vegetable oil, for frying
PREPARATION
Whisk together eggs and milk together in a large bowl.Stir in the corn kernels and any liquid.In another bowl, combine the flour, cornmeal, sugar, salt and baking powder.Shift this mixture into the wet mixture; stir together to make a thick batter, but one that can be dropped from a spoon.
Pour oil into a large cast iron skillet up to ½ inch.Place the skillet over medium heat and heat to a temperature of 365 degrees F, using a thermometer to monitor the temperature.Once the oil is heated to 365 degrees F, reduce the heat slightly and let the temperature of the oil drop just slightly below 365 degrees F.Drop the batter by generous tablespoons into the oil, being careful not to splatter.The oil should be hot enough to sizzle when you drop the fritter in the pan.If not, wait until for the oil to get a little hotter, then add the batter.Cook about 4 fritters at a time, don’t crowd the pan.
Let the fritters cook in the oil until they’re golden and crisp on the bottom, about 3 mintues.When it’s time to flip the fritters, they will be slightly colored on the edges, firmer and the top of the fritter will not be moist.Cook for another 3 minutes on the other side.Remove from the skillet and drain on a plate lined with paper towels, blotting any excess oil from the fritters.Sprinkle generously with confectioner’s sugar and serve immediately.
Grated Cheddar and chopped green onions, for garnish
PREPARATION
Bring 4 cups of water to a boil in a heavy 4-quart saucepan.Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon.Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5-7 minutes.
Add the half and half and butter to the grits and stir.The mixture will seem thin but it will thicken as it cooks.Bring to a simmer, stirring occasionally.Cover the pot, reduce the heat to low and cook, stirring occasionally for 45 minutes, until very smooth and creamy.Off the heat, stir in the Cheddar cheese, green onions and pepper.Season to taste and serve hot with a sprinkle of grated cheese and green onions.
1 lb bulk sausage, mild or hot (depending on your taste)
2 cups grated Swiss cheese
2 cups grated Romano cheese
2 ¼ cups half and half
8 large eggs
1 teaspoon salt
Freshly grated black pepper, to taste
¼ teaspoon freshly grated nutmeg
2 tablespoons Dijon mustard
PREPARATION
Butter a 13×9x2 baking dish.Melt the butter in a large skillet and sauté onion until soft and translucent, about 5 minutes.Add the hash browns and sauté until soft, for about 5 minutes (breaking apart, as they soften).Place the bread cubes in the bottom of the baking pan and then spread the onion and potato mixture on top of the bread crumbs.Using the same sauté pan, fry the sausage and break it into small pieces as it cooks.When the sausage is cooked, remove from pan with a slotted spoon and distribute it evenly over the onion potato mixture.Sprinkle the cheese over the sausage mixture.
In a large mixing bowl, add the eggs, half and half, salt, pepper, nutmeg and Dijon mustard and whisk until well combined.Pour egg mixture over the cheese.Cover with plastic wrap and refrigerate overnight or at least 8 hours.
Remove the casserole from the refrigerator 30 minutes before baking.Preheat oven to 350 degrees F.Bake the casserole uncovered for approximately 45-50 minutes until puffed and golden brown.
Wash potatoes and cut lengthwise.Toss potatoes with oil and then toss with rosemary, thyme and lemon wedges in a roasting pan.Season with salt and pepper and then roast the potatoes for approximately 25-30 minutes or until fork tender and golden brown.Stir the potatoes occasionally while roasting.Season with additional salt and pepper, to taste.Serve immediately with roasted chicken.
I’m always on the lookout for different mashed potato recipes. This one appeared in the March, 2009 edition of Bon Appetit. It has layers of flavors with the smoked Gouda cheese, bacon and tang of sour cream.
Yield: 6-8 Servings
INGREDIENTS
6 slices thick-cut bacon
3 large green onions (white and pale green parts only), finely chopped
3 lbs russet potatoes, peeled and cut into 1-½ inch cubes
¾ cup sour cream
½ cup whole milk
½ stick butter
2 cups coarsely grated smoked Gouda cheese
PREPARATION
Butter a 13×9x2 inch baking dish.Cook bacon in heavy large skillet until golden brown and crisp.Transfer to a paper towel to drain.Chop bacon.Place in medium bowl.Add green onions, toss to distribute evenly.
Place potatoes in large pot and add enough cold water to cover.Sprinkle with salt.Cover and boil with lid slightly ajar until potatoes are tender, 15-20 minutes.Drain well.
Return potatoes to pot.Cook over low heat, stirring often, until potatoes are dry and light film forms on the bottom, about 2 minutes.Add sour cream, milk and butter.Using a potato masher, mash potatoes until smooth.Stir in 1-½ cups smoked Gouda and 1 cup of the bacon mixture.Season with salt and pepper.Spread the potato mixture in prepared baking dish.Sprinkle remain ½ cup of Gouda over the top.
Preheat oven to 375 degrees F.Bake potatoes until the cheese melts and the edges of the potatoes are bubbling, about 30 minutes.Sprinkle reserved bacon mixture over the top and serve.
Preheat oven to 350 degrees F.Butter a shallow 1 ½ quart baking casserole.Melt butter in a skillet over medium heat.Add the onions and sauté until very soft, about 15-20 minutes.Alternate layers of the potatoes, onion and cheese in the prepared dish.Season with salt and pepper as you construct the layers.Pour the broth over the layers and cover the casserole with a lid or aluminum foil.Bake for 45-50 minutes.Uncover and continue to bake for another 15-20 minutes, until the top is golden brown and the potatoes are tender.Remove from oven and serve hot.Any leftovers are always great the next day!
Up to ½ cup granulated sugar (dependent natural sweetness of the apples)
1 cup water
½ teaspoon salt
PREPARATION
Peel, core and quarter apples and place them in a large stockpot.Add lemon peel, juice of lemon, cinnamon, sugars, water and salt.Bring to a boil and then lower heat to a simmer.Simmer for about 20-30 minutes until the apples are cooked.Remove from heat and remove cinnamon stick and lemon peels.Mash with a potato peeler if you prefer a chunky texture or use an immersion blender for a smoother texture.Can be served either hot or refrigerate until cold.Great warm over vanilla ice cream for a quick dessert.
1 whole orange, seeds removed and chopped (about 1 cup)
1 cup peeled and chopped golden delicious apple
1 cup peeled and chopped pear
1 cup golden raisins
1 tablespoon fresh lemon juice
¾ cup coarsely chopped pecans, toasted
PREPARATION
In a medium heavy saucepan combine cranberries and water and cook until the berries burst, about 10 minutes.Add all other ingredients, except pecans and cook, stirring frequently, until mixture thickens, approximately 25 minutes.Add nuts, stir to combine and allow to cool.Transfer to a nonreactive bowl or jar and refrigerate.
Recently a friend gave us some wonderful fresh green beans from her garden.This recipe is a great alternative to simply boiling or steaming the green beans. They were delicious - very flavorful and with layers of flavors thanks to the wine and basil.
Yield: 6 Servings
INGREDIENTS
1-1/2 lb fresh green beans, trimmed
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, thinly sliced
2 gloves garlic, minced
1-14-½ ounce can diced tomatoes
¼ cup dry white wine
2 tablespoons thinly chopped fresh basil
Salt and freshly ground black pepper
PREPARATION
Cook the green beans in a large pot of boiling water until just crisp-tender, about 3-5 minutes.Drain and rinse in cold water.Drain well and set aside.
Melt the butter in a large, heavy skillet over medium heat.Add the shallots and garlic and saute until tender.Add the tomatoes and cook until heated through, about 3 minutes.Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes.Stir in the white wine and basil.Simmer about 2 minutes longer.Season with salt and pepper, to taste.Transfer to a serving bowl and serve immediately.
Giada de Laurentiis, FoodNetwork – Episode# FSSPO4
Wash and cut the cabbage and bell peppers into long strips.Place them in a medium-sized bowl.Add finely chopped onion and grated carrots.Set aside.To make the dressing, add all ingredients into a mixing bowl and stir until well combined.To make coleslaw, pour dressing over slaw mixture and mix well.Cover and refrigerate for at least 1 hour before serving to ensure that the flavors meld together.
Separate dough into 8 triangles; pat out each triangle slightly.Brush a small amount of pasta or pizza sauce on the dough.Place 3 slices of pepperoni overlapping one another on each triangle.Top each triangle with approximately 1 tablespoon for mozzarella cheese.Roll up each triangle starting at the shortest side of the triangle and roll up to the point.Place rolls down side on an ungreased baking sheet.Bake for 10-14 minutes or until golden brown.Remove from baking sheet and serve warm with pasta or pizza sauce.
*To adapt this recipe to vegetarian, replace the pepperoni with fresh chopped basil.
2 lbs russet potatoes, peeled and cut into 1/8-inch thick slices
¼ cup all purpose flour
Salt and freshly ground black pepper
½ cup grated Parmesan cheese, plus more for broiling
PREPARATION
Preheat oven to 375 degrees F
In a saucepan, heat up the cream with a sprig of thyme and chopped garlic.While cream is heating, butter a casserole dish.Place a layer of potato in an overlapping pattern and season with salt and pepper.Sprinkle lightly with some of the flour and dot with slivers of butter.Remove cream from heat and pour a little over the potatoes.Top with grated Parmesan cheese.Repeat the same steps and make 2 more layers.Bake uncovered for approximately 45 minutes or until the potatoes are tender.Sprinkle with more Parmesan cheese and broil until the cheese is brown, about 5 minutes.
Hard boil eggs by placing eggs in a medium saucepan and fill pan with water, covering eggs with 1½ inches water. Bring to a boil and continue boiling eggs for 10 minutes. Remove eggs from heat and immediately run cold water on the eggs to stop cooking. Let eggs cool in cold water for a few minutes and then peel. Carefully slice eggs lengthwise and remove the yolk and place in a bowl. Set aside the egg whites for filling. Gently mash the yolks and then add mayonnaise, mustard, salt and pepper. Fold in the bacon and parsley.Spoon the mixture back into the egg whites.Sprinkle each with chopped parsley.Refrigerate until serving.
Slice baby carrots on the diagonal and place them in a large bowl.Add olive oil, salt and pepper.Toss, so the carrots are well coated with the oil and seasonings.Place the carrots on a baking sheet and bake for approximately 30 minutes or until tender.Stir once or twice during the baking process.Remove carrots from oven and place in serving dish.Add the butter and toss until it is melted.Garnish with freshly chopped dill.
A staple in the summertime at picnics or BBQ’s, although really good anytime of the year. I’m not fond of pickle relish, so my recipe does not include adding relish. If you like, pickle relish can be included, approximately 1/2 teaspoon or to taste.
Yield: 12
INGREDIENTS
6 eggs
¼ cup good mayonnaise
½ teaspoon Dijon mustard
Salt and pepper to taste
Smoked paprika to garnish
PREPARATION
Hard boil eggs by placing eggs in a medium saucepan and fill pan with water, covering eggs with 1½ inches water.Bring to a boil and continue boiling eggs for 10 minutes.Remove eggs from heat and immediately run cold water on the eggs to stop cooking.Let eggs cool in cold water for a few minutes and then peel.Carefully slice eggs lengthwise and remove the yolk and place in a bowl.Set aside the egg whites for filling.Gently mash the yolks and then add mayonnaise, mustard, salt and pepper.Stir well and then spoon or pipe (using a pastry bag) the mixture into the egg whites.Sprinkle each with a dash of smoked paprika.Refrigerate until serving.
These are delicious on grilled hamburgers, bratwurst or “veggie burgers” .
Yield: ½ cup
INGREDIENTS
2 large sweet yellow onions, I prefer Vidalia
3-4 tablespoons unsalted butter
3-4 tablespoons vegetable oil
¼ teaspoon cayenne pepper
PREPARATION
Thinly slice the onions and separate them into rings and rough chop.In large skillet, cast iron preferred, melt butter and oil together.Add the onions to the butter and oil and cook over medium heat for about 10-15 minutes, stirring constantly until they start to soften.Reduce heat to low and cook for another 15-20 minutes, until the onions are caramelized and deep brown.Remove from skillet and drain on paper towels to absorb excess oil.
Although the thought of fried mashed potatoes is a bit strange, they are really awesome. I’ve had them in several restaurants and loved them, so I decided to try my hand with them at home. Turns out, it’s a great way to use leftover mashed potatoes. You do have to plan ahead, as the potato balls need to be frozen for several hours in order for them to be successfully dipped in the batter and then fried without falling apart.
Fried mashed potatoes can be used as a side dish like you would any mashed potato or try them as a replacement for hash browns for breakfast, Top them off with a little chopped tomato, green onions and a dollop of sour cream and you’ve got a tasty and unique way to use up those leftover mashed!
INGREDIENTS
2 cups mashed potatoes
1 cup finely grated cheese, I prefer white cheddar
Batter:
½ cup flour
1 egg
1 teaspoon salt
½ cup milk
PREPARATION
Peanut oil for deep frying – in lieu of a deep fat fryer, you can use a large stockpot or saucepan. The oil should be deep enough to cover the mashed potato balls - about 3-4 inches depth.
To the leftover mashed potatoes, add 1 cup of finely grated cheese. Mix well and then form the potatoes into small balls – about the size of a golf ball. Place them on a small baking sheet and freeze for about 2 hours or more. Meanwhile, slightly beat egg, add milk and then the dry ingredients. Stir until well blended.
Remove potatoes from the freezer and gently dip each ball into the batter. Make sure that the entire potato is covered with the batter. Carefully, add the potato to the heated oil and fry until golden brown. Remove from oil and drain on paper towels. Serve with a garnish of chopped tomatoes, green onions and sour cream.
In the springtime, fresh asparagus is abundant and readily available in the markets.It’s a wonderful vegetable that is simple to prepare and very versatile.In addition to the standard green variety, you may also be able to find white stalks of asparagus that are grown underground and have a milder taste.You’ll also find purple asparagus which has a fruitier flavor.Asparagus is a good source of potassium, fiber, Vitamins B6, A, C and thiamin.It has no fat, cholesterol and is in low in sodium.All around, asparagus is a terrific vegetable to add to your dinner table.
Asparagus is simple to prepare and steaming is probably the most common, however great results can be obtained with pan or oven roasted asparagus as well.
STEAMED ASPARAGUS WITH LEMON
Yield: 4 Servings
INGREDIENTS
1-2 lbs slender asparagus spears, trimmed
½ fresh lemon
2 tablespoons unsalted butter, melted
PREPARATION
Place steamer rack in large pot.Add enough water to touch the bottom of the steamer rack.Place asparagus on the steamer rack.Bring water to a boil.Reduce heat to medium, cover and steam asparagus until tender, approximately 10 minutes.Remove asparagus from steamer and place on a platter and drizzle with melted butter and sprinkle with a little fresh lemon juice.
PAN ROASTED ASPARAGUS WITH THYME
Yield: 4 Servings
INGREDIENTS
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
5 large fresh thyme sprigs
1 ¼ lb slender asparagus spears, trimmed
Kosher salt
PREPARATION
Melt butter with oil and thyme sprigs in a heavy large skillet over medium high heat.Add asparagus in a single layer.Using tongs, toss to coat.Saute’ asparagus turning often until crisp tender and the asparagus begins to brown in spots, approximately 8 minutes.Remove from pan to a serving platter and sprinkle with salt and pepper, to taste.
ROASTED ASPARAGUS WITH LEMON
INGREDIENTS
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon zest
2 lbs of fresh asparagus spears, trimmed
PREPARATION
Preheat oven to 425 degree F.Mix the lemon juice, olive oil and lemon zest in a large roasting pan.Add asparagus and toss.Sprinkle with salt and pepper.Roast asparagus until crisp-tender for approximately 20 minutes, until crisp-tender.Serve warm or at room temperature.
Sources:Michigan Asparagus Advisory Board
Pan Roasted Asparagus with Thyme - Bon Appetit – April 2008
If you’ve never eaten fried corn, you’ve missed out on a great Southern dish.It’s actually not fried, but cooked in a skillet, preferably a well seasoned cast iron one. Use the freshest corn available and make sure that it isn’t dry.
Yield: 4-6 Servings
INGREDIENTS
12 ears fresh corn
8 slices of bacon
4 tablespoons unsalted butter
2-4 teaspoons sugar, or to taste
2 teaspoons kosher salt
½ teaspoon freshly grated black pepper, or to taste
PREPARATION
Using a sharp knife or corn cutter, cut away the corn kernels from the ear and place in a large bowl.Use the back of the knife to scrape corn milk and remaining pulp from each ear.Add to the corn kernels and set aside.Cook bacon in a heavy skillet, preferable cast iron, until crisp.Remove bacon and discard all but 2 tablespoons drippings.Add corn mixture, butter, sugar, salt and pepper to reserved drippings.Cook over low to medium heat until corn loses its “raw” look and taste and the mixture thickens.Stir frequently to prevent sticking and burning.Adjust seasonings as desired.Serve immediately with bacon crumbled over the top.
In the South, they love to tailgate! These baked beans make a delicious addition to your tailgate menu.
Yield: 8-10 Servings
INGREDIENTS
6 slices of bacon
1 large sweet yellow onion – finely chopped
½ green pepper – finely chopped
½ lb ham – slivered
2 – 28 ounce cans pork and beans
½ cup ketchup
½ cup dark brown sugar
1 tablespoon Worcestershire sauce
Salt and pepper to taste
PREPARATION
Cook bacon until crisp.Remove bacon, crumble and set aside; reserve bacon drippings in pan.Saute’ onions and peppers in the drippings for approximately 5 minutes until the onions are translucent. Add the ham to the onion and pepper mixture and continue to cook for 2-3 minutes longer.Stir in the crumbled bacon, pork and beans, ketchup, brown sugar and Worcestershire sauce and season with salt and pepper, to taste.Transfer to casserole dish or bean pot.Bake, uncovered for approximately one hour, until bubbly.
Cook the macaroni per package instructions.Drain and return to pan and keep warm.Meanwhile, bring half and half and milk to a low boil.Add cheeses and whisk until melted.Stir cheese sauce into macaroni and mix well.Season with salt and pepper to taste.
Kugela is the national dish of Lithuania and is an oven baked potato “pudding”.It’s rich and creamy with the great smoked taste of bacon in every bite! Consider this as an alternative to the typical potatoes sides. The most time consuming part of preparation is grating the potatoes and onions. However, make sure that you soak the potatoes in water to release the potato starch from the potato. Great casserole to take to a Potluck dinner.
Yield:10 Servings
INGREDIENTS
1 lb bacon – diced
1 large sweet yellow onion – grated
5 lbs Russet potatoes, finely grated and soaked in water
½ cup flour
1 – 12 ounce can evaporated milk
6 eggs
Salt and freshly grated black pepper, to taste
PREPARATION
Preheat oven to 375 degrees F.Lightly grease 9×13x2-inch baking dish.
In a large skillet over medium heat, fry bacon until it is crisp; remove to paper towel and drain.Reserve ½ of bacon drippings and set aside.Add grated onions to skillet with bacon drippings and saute’ until soft and translucent.
In a large bowl, stir together the reserved drippings, bacon, onion and potatoes.Mix in flour, evaporated milk and eggs.Season with salt and pepper to taste.Pour into prepared baking dish and bake in preheated oven for approximately 1 hour, until the top is lightly browned.Remove from oven and allow to sit for 10 minutes and then cut into squares and serve with sour cream.
In a large saucepan, bring the chicken or vegetable stock to a simmer and lower heat so the stock continues to barely simmer.In a large skillet with sides, over medium heat, add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter.Add the finely chopped onion and sauté until the onion is translucent, but not browned.Remove from the pan with a slotted spoon and reserve.Leave the drippings in the pan and add the rice.Sauté the rice for approximately 7 minutes until it becomes translucent, stirring constantly to ensure that the rice does not stick and burn. Add the warmed wine to the rice mixture and cook until the wine has almost evaporated.
Slowly begin to add in ½-1 cup of the warm stock to the rice, stirring constantly.When the liquid is almost all absorbed, add another ½ - 1 cup of stock to the rice.Continue this process until all the stock has been incorporated into the rice mixture. When you have incorporated about one half of the stock, add in the fresh or frozen peas to the rice mixture.They will cook along as you finish adding the remainder of the stock.Once rice has absorbed all the stock, it should be creamy and tender.Add in the remaining 2 tablespoons of unsalted butter and the grated Parmesan cheese and stir gently.Cover and let the risotto sit for about 5 minutes before serving.
In a large skillet, melt 4 tablespoons of butter and add olive oil.Add squash and saute until tender.Remove from skillet, saving the drippings.Add onions and saute until translucent.In large mixing bowl, combine squash, onion, eggs, package of stove top stuffing mix and 4 tablespoons of melted butter.Mix thoroughly and place in a large casserole dish.Bake for 50-60 minutes, until lightly browned.Remove from oven and serve immediately.
In a large stock pot filled with water, gently boil potatoes until fork tender, approximately 35-40 minutes.When fork tender, remove potatoes from stock pot and cool.Once cooled, remove skins and chop potatoes into 1 inch cubes.Place in large mixing bowl.Add chopped hard boiled eggs, onions and celery.Season the potato mixture with salt and grated black pepper to taste.To prepare dressing:Combine mayonnaise, sugar, mustard and milk or half and half in a medium mixing bowl.Stir until smooth and creamy.Add dressing to the potato mixture and toss gently, coating the potatoes.Sprinkle top with smoked paprika and chopped green onion. If desired, garnish top with additional sliced hard boiled eggs.
I discovered this recipe for Crushed Heirloom potatoes in the 2005 edition of Bon Appetit’ magazine.If you can’t find the more unusual heirloom potatoes, you can substitute the Yukon Gold’s that are readily available at your grocery store.Unique alternative to the traditional mashed.
Serves 6-8
INGREDIENTS
2 lbs unpeeled whole heirloom potatoes
3 ounces crumbled Gorgonzola cheese or a good quality blue cheese
½ cup pecans – toasted and chopped
¼ cup extra-virgin olive oil
2 cups (packed) arugula
PREPARATION
Place the potatoes in a large pot.Pour enough cold water over to cover; salt generously.Bring to a boil.Reduce heat and simmer until the potatoes are just tender, approximately 20-40 minutes (depending on variety). Drain and return the potatoes to pot over low heat.Stir potatoes in pan for just 15-20 seconds to eliminate any excess water.Using a large wooden spoon, coarsely crush potatoes in the pan.Add cheese, nuts and oil.Stir in arugula and toss to blend.Season with salt and freshly grated pepper.Transfer to bowl and serve.
4 new red skinned potatoes, unpeeled and cut into ½ inch cubes
2 small onions, finely chopped
¼ teaspoon salt
¼ teaspoon grated black pepper
1 tablespoon fresh summer savory herbs
1 ½ cups chicken stock
PREPARATION
In large saucepan, over medium-high heat, brown the bacon until crisp.Remove bacon drippings from saucepan and add beans, potatoes, onions, salt, pepper, savory and stock; stir.Simmer for 15-20 minutes or until the beans and potatoes are tender.Serve immediately.
Source:Marcia Adams – New Recipes from Quilt Country - 1997
This is an “over the top” variation on the standard macaroni and cheese.The different types of cheeses used, herbs and the pancetta give it more depth than your typical mac and cheese dish.If you want to impress your fellow mac and cheese aficionados, this one will do it!
Serves 4-6
INGREDIENTS
1 tablespoon olive oil
1-inch thick piece of pancetta, cut into small dice
3 cloves garlic, finely chopped
3 tablespoons all purpose flour
6 to 7 cups whole milk, heated
4 large egg yolks, lightly whisked
2 teaspoons finely chopped fresh thyme leaves
1 teaspoon cayenne pepper
2 cups freshly grated Asiago cheese, plus more for the top
1 ½ cups Irish White Cheddar, plus more for the top
1 ½ cups Mountain Valley Cheddar, plus more for the top
1 cup grated Fontina cheese, plus more for the top
½ cup freshly grated Parmigiano Reggiano, plus more for the top
Salt and freshly grated black pepper
1 pound elbow macaroni, cooked just under al dente
½ cup coarsely chopped flat-leaf parsley
PREPARATION
Preheat oven to 350 degrees F.Butter the bottom and sides of a 3 quart baking dish and set aside.Heat the oil in a large sauté pan over medium heat.Add the pancetta and cook until golden brown on all sides.Remove with a slotted spoon to a plate lined with paper towels.
Add the garlic and cook until lightly golden brown.Whisk in the flour and cook for 1 to 2 minutes.Whisk in 6 cups of hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 5 minutes.Whisk in the eggs until incorporated and let cook for 1 to 2 minutes.Remove from the heat and whisk in the thyme, cayenne, and all of the cheese until completely melted, season with salt and pepper.If the mixture appears to thick, add some of the remaining milk, ¼ cup at a time.
Place the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined.Transfer the mixture to the prepared pan.Combine together additional Asiago, Cheddars, Fontina and Parmesan in a bowl and sprinkly evenly over the top of the macaroni.Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes.Remove from the oven and let rest for 10 minutes before serving.
In a large pot of boiling, salted water cook the pasta to al dente.While the pasta is cooking, in a separate pot, melt the butter.Whisk in flour and mustard and stir for about 3-5 minutes.Make sure it doesn’t have any lumps.Stir in the milk, onion, bay leaf, and paprika.Simmer for ten minutes and remove the bay leaf.Temper in the egg.* Stir in ¾ of the cheese.Season with salt and pepper.Fold the macaroni into a 2-quart casserole dish.Top with remaining cheese.
Melt the butter in a sauté pan and toss the bread crumbs to coat.Top the macaroni with the bread crumbs and bake for 30 minutes, until lightly browned and bubbly.Remove from the oven and let it rest for five minutes before serving.
*Tempering:Cooking term where you slightly warm the egg mixture, prior to introducing it into the sauce.To temper, you need to add a small amount of the hot sauce mixture into the beaten egg and whisk it rapidly to make sure that the eggs do not solidify.Once the hot sauce is fully incorporated into the egg, you can then add the egg into your saucepan.If you add the egg to the sauce without tempering, your egg will scramble in the hot sauce!
Source:Alton Brown – Food Network – Episode EA1E10
These are a great alternative to frozen fries.You can toss with a variety of herbs or spices.We particularly like them with chopped parsley and chipotle seasoning.Spicy and delicious!
Serves 3-4
INGREDIENTS
2 russet potatoes – cut in ½ lengthwise and then cut halves lengthwise into fourths to make 16 large wedges
¼ cup extra-virgin olive oil
Kosher salt
2 tablespoons fresh chopped parsley
¼ cup freshly grated Parmigiano-Reggiano
PREPARATION
Preheat oven to 425 degrees F
Preheat baking sheet in the hot oven for at least 5 minutes
While the baking sheet is heating, toss the potatoes with the olive oil and ¾ teaspoon of salt in a large bowl.Place the potatoes onto the heated baking sheet in a single layer.Roast potatoes for 30-35 minutes, turning to ensure that they are crispy, browned and cooked through.Remove from oven and toss fries in a large bowl and toss with parsley and cheese.
Boil potatoes until just tender when pierced with a fork.Don’t overcook.Drain and cool to room temperature.Cut into bite-sized pieces and place in a large bowl.Add wine and season with salt and pepper to taste.Let stand until wine is absorbed.In a small bowl, combine mayonnaise, sour cream, mustard, vinegar, blue cheese, green onions and celery.Add to potatoes and stir well.Let stand at room temperature 30 minutes before serving.
Preheat oven to 350 degrees F.With skins on, scrub the potatoes to remove any dirt.Dry the potatoes off with a paper towel and cut into halves or quarters.In a roasting pan, add the olive oil and heat in the oven for about 10 minutes and then add the potatoes.
Roast the potatoes for about 45 minutes, until they are crisp and tender.During the course of baking, turn the potatoes in the roasting pan, to ensure even browning.Remove from oven and drain on paper towels to absorb excess oil.
In a sauté pan, melt the butter, add garlic and sauté until light golden brown.Be careful to ensure that garlic does not burn.Add the chopped herbs to the butter mixture and stir together.Remove from heat.Pour the garlic-herb butter over the potatoes and toss gently.Season with salt and freshly ground pepper
With electric mixer, blend cooked sweet potatoes, cream cheese and unsalted butter.Add beaten eggs, brown sugar, sherry and salt.Beat until light and fluffy.Stir in the walnuts and place mixture in a buttered 9 inch casserole.Sprinkle with nutmeg and bake at 350 degree F oven for approximately 45 minutes until heated thoroughly.
These mashed potatoes are great for the holidays or really anytime.The reason I like to serve them with holiday meals is that they can be made ahead of time and just heated in the oven for 45 minutes prior to serving.Eliminates that “last minute rush” on days when you are juggling to get all the components of the meal ready at one time!
10-12 Servings
INGREDIENTS
12 medium cooked potatoes
1 – 8 ounce package of cream cheese
¼ cup unsalted butter
½ cup sour cream
½ cup milk, half and half or if you really want to be decadent, heavy whipping cream
2 eggs beaten
¼ cup minced onion (optional)
1 teaspoon kosher salt
Pepper to taste
PREPARATION
In large mixing bowl mash the hot potatoes, add small pieces of the cream cheese and butter until melted and blended.Blend in sour cream.Combine eggs, onion, milk and seasonings.Fold egg mixture into the potatoes.Beat until light and fluffy.
Turn potato mixture into a buttered 9 inch round casserole dish and refrigerate for a minimum of 2-3 hours.Overnight is best.Bake at 350 degree F oven for 45 minutes or until well heated and lightly browned.
Growing up in the suburbs of Chicago, on very special occasions, my family would go out to Sunday dinner at a restaurant called the White Fence Farm where they served the most delicious fried chicken and all accompanying side items in a family style setting.
Although, the chicken was scrumptious, my most vivid memory is of the corn fritters that they served.Fried to a golden brown and then dusted with confectioners sugar, they came to the table warm and were crunchy on the outside.Inside the fritter batter was sweet and laced with kernels of corn.More than forty years have passed and the restaurant continues its tradition of serving the same core menu that I recall many years ago!
Since that time, I have always searched for and tried the various corn fritter recipes that I would come across.However, I’ve never been able to find a recipe that replicated the corn fritters that I experienced at the White Fence Farm, until now.I ran across this corn fritter recipe in a cookbook by Marcia Adams, Heirloom Recipes and it is really outstanding. Next time you’re making fried chicken, add these to your menu.
INGREDIENTS
Vegetable oil for deep-frying
2 large eggs, slightly beaten
¼ teaspoon salt
1/8 teaspoon white pepper
One 16-ounce can cream-style corn
2 teaspoons baking powder
1½ cup all-purpose flour
Confectioner’s sugar for dusting
PREPARATION
Preheat the oil to 350 degrees F in a deep fryer or a deep electric skillet.There should be at least 2 inches of oil.
In a large bowl, beat the eggs, salt and pepper together.Add the corn and blend thoroughly.Add the baking powder and flour, but do not over stir; some of the flour should be visible.Drop the batter by tablespoons into the hot oil and fry for 2-3 minutes on each side, or until a light brown.Drain on paper towels and sprinkle immediately with sifted confectioner’s sugar.Serve with warmed maple syrup, if desired.
1 sleeve (1/4 –pound) “unsalted tops” soda crackers – crushed
¼ cup chopped flat leaf parsley
2 tablespoons unsalted butter
Kosher salt and grated pepper
PREPARATION
Preheat oven to 350 degrees
In a large bowl, add the cream style corn and cooled frozen corn kernels and mix together.In a small bowl, beat 2 eggs slightly and then add the heavy whipping cream and whisk.Combine the eggs with the corn mixture, then mix in the crushed soda crackers. Finally, blend seasonings and chopped parsley into the corn mixture.
Scrape into a buttered 4 quart casserole and dot with unsalted butter.Bake uncovered for 30-40 minutes or until it is lightly browned on top and springs back to the light touch.
The key to making great biscuits is buttermilk.Having lived in the South for the past seven years, I have found that the best Southern cooks use buttermilk for their biscuits.Using buttermilk in the recipe results in a tender, flaky biscuit.
INGREDIENTS
2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
½ teaspoon kosher salt
1/3 cup butter – chilled – cut into small pieces
¾ cup grated Cheddar Cheese
1 cup buttermilk
PREPARATION
Preheat oven to 350 degrees F.
In a medium bowl, whisk the flour, baking powder, sugar and salt together.Cut in the butter into the flour mixture, until it resembles cornmeal.Add the cheese and then stir in the buttermilk and stir just until blended.Do not over stir the dough mixture.Using a parchment lined baking pan, drop biscuits by tablespoonful, approximately 2 inches apart.Brush the tops of biscuits with melted butter.Bake for 12-15 minutes, until golden brown.
The key to making great corn bread is a cast-iron skillet.Using the cast-iron skillet produces a slightly crisp crust and the corn bread browns better, than using a glass or metal baking pan.
INGREDIENTS
1 ½ cup yellow corn meal
¾ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs
1 ¾ cups buttermilk
2 tablespoons honey
½ stick unsalted butter
½ cup frozen corn kernels
½ cup grated sharp cheddar cheese
Preheat oven to 425 degrees.Place a dry, well-seasoned cast-iron skillet in the middle of the oven to heat.
Mix together cornmeal, baking soda and kosher salt thoroughly.In another bowl, whisk the eggs until blended and add in the buttermilk.
Remove hot skillet from the oven carefully and add the butter.Swirl gently to coat bottom and sides of the skillet.Add the remaining butter to the buttermilk mixture and return the skillet to the oven.Stir cornmeal into the buttermilk mixture until just moistened.The batter does not have to be smooth.Add honey and then fold in the frozen corn kernels and grated cheese.
Scrape batter into the hot skillet and bake until golden brown, approximately 20-25 minutes.Remove from oven and invert cornbread onto a platter for serving.Serve with butter and honey.
These are just your basic mashed potatoes that epitomizes what “comfort foods” are all about.These are rich, buttery, and creamy, with lots of butter and whipping cream.When you are feeling the need for something comforting, for me, these are right up there with macaroni and cheese!
INGREDIENTS
1 ½ lb russet potatoes
¼ tsp kosher salt
Grated black pepper to taste
1 cup heavy whipping cream – more or less, dependent on taste
½ stick of butter
PREPARATION
Peel potatoes and place them in a large pan, making sure that water fully covers the potatoes.Cook on medium high heat, until fork tender.Remove from heat and drain in colander.Return to pan and turn the heat on low.Stir the potatoes for approximately 30 seconds, so the heat will absorb any excess water in the potatoes that was not drained.
Remove from heat and add whipping cream and butter to the potatoes.Using a potato masher, mash potatoes to the consistency that suits your taste.
5 ½ cups shredded sharp white or yellow Cheddar cheese
Freshly ground black pepper
¼ cup chopped parsley
1 large onion – diced
4 large slices of bacon – sliced crosswise into thin strips
PREPARATION
Bring a pot of salted water to boil over high heat. Add the macaroni and cook for 8-9 minutes, until al dente. Drain. Preheat oven to 400 degrees. In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. String the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and parsley and fold that all in to coat the macaroni and cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 ½ cups cheese. Bake for 30 minutes, or until hot and bubbly.
While macaroni and cheese bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper. To serve, scatter the bacon mixture over the macaroni and cheese.
Roasted garlic teamed up with the buttermilk and grated Parmesan cheese make this recipe for Garlic Mashed Potatoes a winner!I love garlic, so I roast two heads of garlic for the potatoes; use only one head of garlic if you would like a milder garlic flavor.
INGREDIENTS
2 heads of garlic – unpeeled
Olive oil
2 ½ lbs of red potatoes
½ stick of unsalted butter
¼ cup of sour cream
¼ cup buttermilk, more dependent on the consistency you like
Roast Garlic:Cut the top off of the garlic head (approximately ¼ inch). Drizzle with a small amount of olive oil.Wrap the garlic head in foil and roast for 40-50 minutes, or until very soft.Remove from oven and cool.Squeeze roasted garlic from head and set aside.
In a 4 quart saucepan, cover potatoes with water, leaving the skins on and boil for approximately 30-40 minutes, until tender.Drain potatoes in a colander and then return to hot pan for a few minutes under low heat.Stir for a few moments to remove any excess water from the potatoes (eliminates watery potatoes).Transfer potatoes to an electric mixer and add butter, mix slowly.Beat in sour cream and buttermilk until combined well.Add Parmigiano-Reggiano, reserved garlic and salt and pepper to taste, beating until smooth.
