prep time: tbd
cook time: 30 minutes
servings: 10 scones
ingredients:
1 3/4 cups + 2 tablespoons flour
1/2 cup hazelnuts - toasted and ground
1 tablespoon + 1 1/2 teaspoon baking powder
5 tablespoons sugar + more for sprinkling
1 teaspoon salt
1 cup + 2 tablespoon cold unsalted butter - cut into 1/2-inch cubes
6 tablespoon cold buttermilk
1 teaspoon vanilla extract
1 cup chopped dark chocolate
1 batch egg wash
steps:
1. in a very large bowl, combine the flour, hazelnuts, baking powder, sugar, and salt and toss well. throw in the cold butter and work it with your fingertips until the pieces are pea-and lima bean-size. add the buttermilk, vanilla, and chocolate. lightly toss to distribute.
2. dump the flour mixture onto a clean surface and using only the heel of your palm, quickly flatten out the dough. gather the dough back together in a mound and repeat. avoid overworking. pea-sized bits of butter should remain.
3. form the scones by tightly packing the dough into an ice-cream scoop; then transfer to an ungreased sheet pan. freeze for at least 2 hours before baking.
4. preheat oven to 350 degrees. remove the scones from freezer. space them with plenty of room between two ungreased sheet pans, brush with the egg wash, and sprinkle liberally with sugar. bake from frozen until cooked through, nicely browned, and easily lifted off the pan, about 30 minutes.
goop, september 2014
Showing posts with label buttermilk. Show all posts
Showing posts with label buttermilk. Show all posts
10.20.2014
7.25.2014
chilled corn soup with basil
prep time: tbd
cook time: tbd
servings: 4
ingredients:
3 ears corn - shucked
1 1/2 cups buttermilk
1/2 cup basil leaves
3 scallions - roughly chopped
1 tablespoon lime juice
1 garlic clove - roughly chopped
3/4 teaspoon salt
olive oil - garnish
steps:
1. slice kernels off corn cobs. discard cobs and place kernels in blender. add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and puree until very smooth.
2. strain mixture through a sieve, pressing down hard on the solids. serve soup garnished with a drizzle of olive oil.
- new york times, july 2014
cook time: tbd
servings: 4
ingredients:
3 ears corn - shucked
1 1/2 cups buttermilk
1/2 cup basil leaves
3 scallions - roughly chopped
1 tablespoon lime juice
1 garlic clove - roughly chopped
3/4 teaspoon salt
olive oil - garnish
steps:
1. slice kernels off corn cobs. discard cobs and place kernels in blender. add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and puree until very smooth.
2. strain mixture through a sieve, pressing down hard on the solids. serve soup garnished with a drizzle of olive oil.
- new york times, july 2014
4.30.2014
southern-fried sweet onion rings
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 - 2 quarts frying oil
1 1/2 cups flour
1 1/2 cups finely ground cornmeal
1/2 cup cornstarch
1/4 teaspoon cayenne pepper
1 egg
1 cup buttermilk
2 large vidalia onions - sliced 1/4-inch thick
salt
steps:
1. heat oil in a large heavy pot. it should be at least 3 inches deep, but more is better.
2. in a wide shallow bowl, whisk together flour, cornmeal, cornstarch and cayenne. in a second bowl, beat egg and buttermilk. separate onion slices into rings.
3. working in batches, lightly toss the rings in the flour mixture, then dip into the buttermilk mixture. allow most of the liquid to drip off, then toss again in the flour mixture. shake off as much flour as possible and place the rings into the hot oil.
4. fry for 2 - 3 minutes or until golden brown, moving the rings around a bit in the oil to keep them separated.
5. put the onion rings on a plate or bowl lined with paper towel and salt. repeat until the onions are done.
- new york times, april 2014
cook time: tbd
servings: 4
ingredients:
1 - 2 quarts frying oil
1 1/2 cups flour
1 1/2 cups finely ground cornmeal
1/2 cup cornstarch
1/4 teaspoon cayenne pepper
1 egg
1 cup buttermilk
2 large vidalia onions - sliced 1/4-inch thick
salt
steps:
1. heat oil in a large heavy pot. it should be at least 3 inches deep, but more is better.
2. in a wide shallow bowl, whisk together flour, cornmeal, cornstarch and cayenne. in a second bowl, beat egg and buttermilk. separate onion slices into rings.
3. working in batches, lightly toss the rings in the flour mixture, then dip into the buttermilk mixture. allow most of the liquid to drip off, then toss again in the flour mixture. shake off as much flour as possible and place the rings into the hot oil.
4. fry for 2 - 3 minutes or until golden brown, moving the rings around a bit in the oil to keep them separated.
5. put the onion rings on a plate or bowl lined with paper towel and salt. repeat until the onions are done.
- new york times, april 2014
1.06.2014
outdoor fried chicken
prep time: 13 hours
cook time: 45 minutes
servings: 12 - 15
ingredients:
8 pounds bone-in, skin-on chicken thighs
1 quart buttermilk
3/4 cup loosely packed rubbed sage leaves
1/4 cup old bay seasoning
1 tablespoon salt
1/3 cup pepper
2 cups flour
1 tablespoon baking powder
3 cups vegetable oil
3 strips thick-cut bacon
steps:
1. put thighs in a large roasting pan and add buttermilk to cover. cover pan tightly with plastic wrap and refrigerate for at least 12 hours turning once or twice.
2. heat oven to 250 degrees. combine sage, old bay seasoning, salt and pepper; mix well. remove thighs from buttermilk, drain, then sprinkle on both sides with spice mix, rubbing lightly to make sure it adheres. put flour and baking powder in a big paper bag and shake to mix. working in batches, add about a third of the thighs and shake to coat with flour mixture; remove thighs from bag and repeat with next 2 batches.
3. put vegetable oil and bacon in a 20-inch skillet. set skillet over high flame and heat oil to about 370 degrees. when oil is up to heat, remove bacon and drain it to eat later.
4. shake excess flour off 1 thigh and add thigh to oil. repeat with half the remaining thighs and add them to the pan, skin side down. cook until golden brown on the side facing down, about 7 - 9 minutes. flip over and cook until golden brown on the second side, about 5 - 7 minutes. remove and rain on paper towel. allow the oil to regain heat and repeat with remaining thighs.
5. put browned thighs in a roasting pan and cook in the oven until cooked through with no trace of pink, about 30 minutes. remove from oven and serve warm.
- new york times, december 2013
cook time: 45 minutes
servings: 12 - 15
ingredients:
8 pounds bone-in, skin-on chicken thighs
1 quart buttermilk
3/4 cup loosely packed rubbed sage leaves
1/4 cup old bay seasoning
1 tablespoon salt
1/3 cup pepper
2 cups flour
1 tablespoon baking powder
3 cups vegetable oil
3 strips thick-cut bacon
steps:
1. put thighs in a large roasting pan and add buttermilk to cover. cover pan tightly with plastic wrap and refrigerate for at least 12 hours turning once or twice.
2. heat oven to 250 degrees. combine sage, old bay seasoning, salt and pepper; mix well. remove thighs from buttermilk, drain, then sprinkle on both sides with spice mix, rubbing lightly to make sure it adheres. put flour and baking powder in a big paper bag and shake to mix. working in batches, add about a third of the thighs and shake to coat with flour mixture; remove thighs from bag and repeat with next 2 batches.
3. put vegetable oil and bacon in a 20-inch skillet. set skillet over high flame and heat oil to about 370 degrees. when oil is up to heat, remove bacon and drain it to eat later.
4. shake excess flour off 1 thigh and add thigh to oil. repeat with half the remaining thighs and add them to the pan, skin side down. cook until golden brown on the side facing down, about 7 - 9 minutes. flip over and cook until golden brown on the second side, about 5 - 7 minutes. remove and rain on paper towel. allow the oil to regain heat and repeat with remaining thighs.
5. put browned thighs in a roasting pan and cook in the oven until cooked through with no trace of pink, about 30 minutes. remove from oven and serve warm.
- new york times, december 2013
3.27.2013
white chicken potpie
prep time: tbd
cook time: tbd
servings: 8 - 10
ingredients:
3 boneless, skinless chicken breasts
salt
pepper
3 cups chicken stock
1 cup white wine
2 garlic cloves - smashed and peeled
1 bay leaf
1 thyme sprig
1 rosemary sprig
1 cup + 2 tablespoons unsalted butter - chilled
2 leeks - thinly sliced
1 shallot - thinly sliced
3 1/2 cups flour
1 cup heavy cream (more as needed)
2 small carrots - peeled and diced
1 medium potato - peeled and diced
1 cup frozen peas
1 1/2 teaspoon finely grated lemon zest
1 tablespoon baking powder
1 1/2 cups buttermilk
3 tablespoons sliced blanched almonds
steps:
1. season chicken lightly with salt and pepper. let rest 15 minutes. in a medium pot over medium heat, combine the chicken, stock, wine, garlic bay leaf, thyme and rosemary. bring to a simmer and cook chicken gently until no longer pink, 10 - 15 minutes. transfer meat to a plate to cool completely. strain and reserve cooking liquid. once chicken is cook ,shred into bite-size pieces.
2. heat oven to 375 degrees. lightly grease a 9 x 13-inch baking pan with butter. melt 4 tablespoons butter in a large skillet over medium high heat. add leeks and shallot and cook until softened, about 5 minutes. melt in 4 more tablespoons butter. stir in 1/2 cup flour and cook, stirring occasionally, 2 minutes. slowly whisk in the strained stock and the cream. season with 1 teaspoon salt and 1/2 teaspoon pepper. bring mixture to a simmer. stir in carrot and potato; simmer over low heat, stirring frequently, 10 minutes. stir in check, peas and lemon zest. scrape mixture into prepared pan.
3. in a large bowl, whisk together 3 cups flour, the baking powder and 1 1/2 teaspoons salt. cut the remaining 10 tablespoons butter into cubes; using a pastry cutter or two forks, mix into flour until mixture forms coarse crumbs. stir in buttermilk. dollop mixture on top of potpie filling. brush tops with cream and sprinkle with almonds.
4. transfer casserole to oven; bake until top is golden brown and filling is bubbling, 35 - 45 minutes. let cool 10 minutes before serving.
- new york times, march 2013
cook time: tbd
servings: 8 - 10
ingredients:
3 boneless, skinless chicken breasts
salt
pepper
3 cups chicken stock
1 cup white wine
2 garlic cloves - smashed and peeled
1 bay leaf
1 thyme sprig
1 rosemary sprig
1 cup + 2 tablespoons unsalted butter - chilled
2 leeks - thinly sliced
1 shallot - thinly sliced
3 1/2 cups flour
1 cup heavy cream (more as needed)
2 small carrots - peeled and diced
1 medium potato - peeled and diced
1 cup frozen peas
1 1/2 teaspoon finely grated lemon zest
1 tablespoon baking powder
1 1/2 cups buttermilk
3 tablespoons sliced blanched almonds
steps:
1. season chicken lightly with salt and pepper. let rest 15 minutes. in a medium pot over medium heat, combine the chicken, stock, wine, garlic bay leaf, thyme and rosemary. bring to a simmer and cook chicken gently until no longer pink, 10 - 15 minutes. transfer meat to a plate to cool completely. strain and reserve cooking liquid. once chicken is cook ,shred into bite-size pieces.
2. heat oven to 375 degrees. lightly grease a 9 x 13-inch baking pan with butter. melt 4 tablespoons butter in a large skillet over medium high heat. add leeks and shallot and cook until softened, about 5 minutes. melt in 4 more tablespoons butter. stir in 1/2 cup flour and cook, stirring occasionally, 2 minutes. slowly whisk in the strained stock and the cream. season with 1 teaspoon salt and 1/2 teaspoon pepper. bring mixture to a simmer. stir in carrot and potato; simmer over low heat, stirring frequently, 10 minutes. stir in check, peas and lemon zest. scrape mixture into prepared pan.
3. in a large bowl, whisk together 3 cups flour, the baking powder and 1 1/2 teaspoons salt. cut the remaining 10 tablespoons butter into cubes; using a pastry cutter or two forks, mix into flour until mixture forms coarse crumbs. stir in buttermilk. dollop mixture on top of potpie filling. brush tops with cream and sprinkle with almonds.
4. transfer casserole to oven; bake until top is golden brown and filling is bubbling, 35 - 45 minutes. let cool 10 minutes before serving.
- new york times, march 2013
3.17.2013
chocolate whiskey cake
prep time: tbd
cook time: 20 - 25 minutes
servings: tbd
ingredients:
1/2 cup unsalted butter
1/4 cup dark cocoa
6 tablespoons whisky
1 cup white sugar
1 egg
1 tablespoon vanilla
1/4 cup buttermilk
1 cup flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
whipped cream
steps:
1. preheat oven to 350 degrees. grease and flour a round 8-inch cake pan. in a saucepan, melt the butter over low heat. whisk in the cocoa until smooth. whisk in the whiskey until smooth. remove from heat.
2. whisk in the sugar, egg, vanilla, and buttermilk. stir in the flour, baking soda, baking powder and salt.
3. pour into the prepared pan and bake for 20 - 25 minutes until a tooth pick inserted into the center comes out clean. cool on a rack before flipping out of the pan.
4. serve with whipped cream.
- a good appetite blog
cook time: 20 - 25 minutes
servings: tbd
ingredients:
1/2 cup unsalted butter
1/4 cup dark cocoa
6 tablespoons whisky
1 cup white sugar
1 egg
1 tablespoon vanilla
1/4 cup buttermilk
1 cup flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
whipped cream
steps:
1. preheat oven to 350 degrees. grease and flour a round 8-inch cake pan. in a saucepan, melt the butter over low heat. whisk in the cocoa until smooth. whisk in the whiskey until smooth. remove from heat.
2. whisk in the sugar, egg, vanilla, and buttermilk. stir in the flour, baking soda, baking powder and salt.
3. pour into the prepared pan and bake for 20 - 25 minutes until a tooth pick inserted into the center comes out clean. cool on a rack before flipping out of the pan.
4. serve with whipped cream.
- a good appetite blog
12.21.2012
hush puppies with crab and bacon
prep time: tbd
cook time: tbd
servings: 3 dozen puppies
ingredients:
2 cups cornmeal
1 teaspoon baking powder
1 1/2 teaspoons baking soda
2 eggs
1 cup buttermilk
2 tablespoons warm bacon fat (or melted and slightly cooled butter)
1 cup crab meat
8 pieces well-cooked bacon - chopped fine
salt
pepper
steps:
1. heat oven to 200 degrees. cover a baking sheet with a double layer of paper towel. in a large bowl, combine cornmeal, baking powder and baking soda.
2. in a small bowl, whisk together eggs, buttermilk and bacon fat. add to the cornmeal mixture and mix to combine. stir in crab and bacon and season to taste. allow to stand for 10 - 15 minutes while oil heats.
3. in a dutch oven or other large pot, add enough oil to come to a depth of 3 inches. heat over medium-high heat until oil is 350 - 360 degrees.
4. form batter into golf ball-sized balls (if batter is too dry to cohere well, stir in a bit more buttermilk). drop balls into hot oil 5 - 6 at a time and cook until golden brown, 2 - 3 minutes. as each batch is finished, place on baking sheet and put into the oven to keep warm. serve accompanied by plenty of room-temperature butter.
- new york times
cook time: tbd
servings: 3 dozen puppies
ingredients:
2 cups cornmeal
1 teaspoon baking powder
1 1/2 teaspoons baking soda
2 eggs
1 cup buttermilk
2 tablespoons warm bacon fat (or melted and slightly cooled butter)
1 cup crab meat
8 pieces well-cooked bacon - chopped fine
salt
pepper
steps:
1. heat oven to 200 degrees. cover a baking sheet with a double layer of paper towel. in a large bowl, combine cornmeal, baking powder and baking soda.
2. in a small bowl, whisk together eggs, buttermilk and bacon fat. add to the cornmeal mixture and mix to combine. stir in crab and bacon and season to taste. allow to stand for 10 - 15 minutes while oil heats.
3. in a dutch oven or other large pot, add enough oil to come to a depth of 3 inches. heat over medium-high heat until oil is 350 - 360 degrees.
4. form batter into golf ball-sized balls (if batter is too dry to cohere well, stir in a bit more buttermilk). drop balls into hot oil 5 - 6 at a time and cook until golden brown, 2 - 3 minutes. as each batch is finished, place on baking sheet and put into the oven to keep warm. serve accompanied by plenty of room-temperature butter.
- new york times
12.17.2012
grilled zucchini with buttermilk-basil dressing
prep time: tbd
cook time: tbd
servings: 4
ingredients:
5 tablespoons buttermilk
6 tablespoons olive oil
2 teaspoons white-wine vinegar
1 garlic clove - minced
1 cup packed fresh basil leaves
1/3 cup coarsely grated parmesan
salt
pepper
4 medium zucchini - halved and cut lengthwise in 1/4-inch slices
steps:
1. preheat the grill. in a small measuring cup, combine buttermilk and 5 tablespoons olive oil with the white-wine vinegar. in a food processor, combine garlic, basil, and parmesan and process until basil if finely chopped. season with salt and pepper. with machine running, add the buttermilk mixture in a slow, steady stream and process until dressing is smooth. season to taste with salt and pepper.
2. toss zucchini with remaining tablespoon oil, season with salt and pepper. grill zucchini until lightly charred and tender, 4 - 6 minutes, flipping once. transfer to a serving plate and drizzle with dressing.
- martha stewart
cook time: tbd
servings: 4
ingredients:
5 tablespoons buttermilk
6 tablespoons olive oil
2 teaspoons white-wine vinegar
1 garlic clove - minced
1 cup packed fresh basil leaves
1/3 cup coarsely grated parmesan
salt
pepper
4 medium zucchini - halved and cut lengthwise in 1/4-inch slices
steps:
1. preheat the grill. in a small measuring cup, combine buttermilk and 5 tablespoons olive oil with the white-wine vinegar. in a food processor, combine garlic, basil, and parmesan and process until basil if finely chopped. season with salt and pepper. with machine running, add the buttermilk mixture in a slow, steady stream and process until dressing is smooth. season to taste with salt and pepper.
2. toss zucchini with remaining tablespoon oil, season with salt and pepper. grill zucchini until lightly charred and tender, 4 - 6 minutes, flipping once. transfer to a serving plate and drizzle with dressing.
- martha stewart
10.08.2012
pulled chicken sandwich with blue cheese coleslaw
prep time: tbd
cook time: tbd
servings: 4
bbq sauce ingredients:
2 cups ketchup
1 cup water
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon molasses
1 tablespoon honey
1 teaspoon hickery smoke seasoning
2 tablespoons dijon mustard
1/3 cup + 2 tablespoons brown sugar
1/2 tablespoon apple cider vinegar
1 tablespoon lemon juice
1/2 tablespoon pepper
blue cheese coleslaw ingredients:
1/3 cup mayonnaise
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon pepper
1/3 cup crumbled blue cheese
1/4 cup buttermilk
salt
2 cups shredded cabbage
chicken sandwich ingredients:
2 pounds boneless chicken thighs
1 1/2 cup bbq sauce
4 sandwich rolls
bbq sauce steps:
1. place all ingredients in a sauce pan. bring to a boil and simmer for 30 minutes. add salt to taste.
blue cheese coleslaw steps:
1. mix together mayonnaise, apple cider vinegar, pepper, blue cheese and blue cheese. add cabbage.
2. salt to taste and add more blue cheese if needed.
chicken sandwiches steps:
1. place 1/2 cup of bbq sauce in a large skillet. sprinkle chicken with salt and pepper and add to skillet. cook over medium heat for about 5 minutes on each side.
2. reduce the heat to low, cover, and let chicken simmer for 20 minutes. remmove from heat and shred.
3. add more sauce to the chicken until it's moist and lightly sauced. place chicken on roll. top with coleslaw.
- circle b kitchen
cook time: tbd
servings: 4
bbq sauce ingredients:
2 cups ketchup
1 cup water
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon molasses
1 tablespoon honey
1 teaspoon hickery smoke seasoning
2 tablespoons dijon mustard
1/3 cup + 2 tablespoons brown sugar
1/2 tablespoon apple cider vinegar
1 tablespoon lemon juice
1/2 tablespoon pepper
blue cheese coleslaw ingredients:
1/3 cup mayonnaise
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon pepper
1/3 cup crumbled blue cheese
1/4 cup buttermilk
salt
2 cups shredded cabbage
chicken sandwich ingredients:
2 pounds boneless chicken thighs
1 1/2 cup bbq sauce
4 sandwich rolls
bbq sauce steps:
1. place all ingredients in a sauce pan. bring to a boil and simmer for 30 minutes. add salt to taste.
blue cheese coleslaw steps:
1. mix together mayonnaise, apple cider vinegar, pepper, blue cheese and blue cheese. add cabbage.
2. salt to taste and add more blue cheese if needed.
chicken sandwiches steps:
1. place 1/2 cup of bbq sauce in a large skillet. sprinkle chicken with salt and pepper and add to skillet. cook over medium heat for about 5 minutes on each side.
2. reduce the heat to low, cover, and let chicken simmer for 20 minutes. remmove from heat and shred.
3. add more sauce to the chicken until it's moist and lightly sauced. place chicken on roll. top with coleslaw.
- circle b kitchen
6.15.2012
chicken biscuits
prep time: tbd
cook time: tbd
servings: 10
biscuits ingredients:
6 tablespoons unsalted butter - cut into 1/2" cubes
1/4 cup vegetable shortening or lard
4 cups flour + more
2 tablespoons sugar
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon pepper
1 3/4 cups buttermilk
fried chicken ingredients:
1 1/2 cups buttermilk
1 tablespoon chopped fresh dill
3 1/2 teaspoonsr salt - divided
1 3/4 teaspoons pepper - divided
large pinch of cayenne pepper
10 small boneless, skin-on chicken thighs
vegetable oil (for frying)
1 cup flour
6 tablespoons peanut oil
1 large egg
1 tablespoon baking powder
1 1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
10 slices cheddar (optional)
biscuits steps:
1. preheat oven to 400 degrees. place butter and shortening in freezer for 10 minutes. blend 4 cups flour and next 5 ingredients in a food processor. add butter and shortening. pulse mixture until it resembles coarse meal, 20–25 pulses. transfer mixture to a large bowl. gradually add buttermilk while tossing mixture with a fork (mixture will not be completely incorporated). knead in bowl with lightly floured hands just until dough forms, about 3 turns.
3. place biscuits on a parchment paper-lined baking sheet, spaced 1"–2" apart. bake until golden brown and a tester inserted horizontally comes out clean, 12–15 minutes. transfer biscuits to a wire rack; let cool slightly. Serve warm or at room temperature.
fried chicken steps:
2. pour vegetable oil in a large pot to a depth of 2 incha. attach a deep-fry thermometer to side of pot. heat oil over medium heat to 350 degrees.
3. whisk 1 1/4 cups water with remaining 2 teaspoons salt, remaining 3/4 teaspoon pepper, flour, and next 6 ingredients in a large bowl. drain chicken well; pat dry with paper towels. working in batches, dip chicken into batter. fry chicken, turning occasionally, until skin is crispy and golden brown and chicken is just cooked through, 9–12 minutes per batch. drain chicken on paper towels.
4. split biscuits in half; place 1 bottom half on each plate. top each with a cheese slice, if desired, then a chicken thigh.
- bon appetit, september 2011
cook time: tbd
servings: 10
biscuits ingredients:
6 tablespoons unsalted butter - cut into 1/2" cubes
1/4 cup vegetable shortening or lard
4 cups flour + more
2 tablespoons sugar
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon pepper
1 3/4 cups buttermilk
fried chicken ingredients:
1 1/2 cups buttermilk
1 tablespoon chopped fresh dill
3 1/2 teaspoonsr salt - divided
1 3/4 teaspoons pepper - divided
large pinch of cayenne pepper
10 small boneless, skin-on chicken thighs
vegetable oil (for frying)
1 cup flour
6 tablespoons peanut oil
1 large egg
1 tablespoon baking powder
1 1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
10 slices cheddar (optional)
biscuits steps:
1. preheat oven to 400 degrees. place butter and shortening in freezer for 10 minutes. blend 4 cups flour and next 5 ingredients in a food processor. add butter and shortening. pulse mixture until it resembles coarse meal, 20–25 pulses. transfer mixture to a large bowl. gradually add buttermilk while tossing mixture with a fork (mixture will not be completely incorporated). knead in bowl with lightly floured hands just until dough forms, about 3 turns.
2. transfer dough to a lightly floured surface. Ppt out dough until 1" thick. lift 1 side and fold it over. gently repeat 5 more times. roll dough to 3/4"-thick round. using a 3" biscuit cutter, cut biscuits from dough. gather scraps and repeat patting out and cutting biscuits for a total of 10 biscuits.
3. place biscuits on a parchment paper-lined baking sheet, spaced 1"–2" apart. bake until golden brown and a tester inserted horizontally comes out clean, 12–15 minutes. transfer biscuits to a wire rack; let cool slightly. Serve warm or at room temperature.
fried chicken steps:
1. whisk buttermilk, dill, 1 1/2 teaspoons salt, 1 teaspoon pepper, and cayenne in a large bowl. add chicken; turn to coat. cover; chill at least 3 hours or overnight.
2. pour vegetable oil in a large pot to a depth of 2 incha. attach a deep-fry thermometer to side of pot. heat oil over medium heat to 350 degrees.
3. whisk 1 1/4 cups water with remaining 2 teaspoons salt, remaining 3/4 teaspoon pepper, flour, and next 6 ingredients in a large bowl. drain chicken well; pat dry with paper towels. working in batches, dip chicken into batter. fry chicken, turning occasionally, until skin is crispy and golden brown and chicken is just cooked through, 9–12 minutes per batch. drain chicken on paper towels.
4. split biscuits in half; place 1 bottom half on each plate. top each with a cheese slice, if desired, then a chicken thigh.
- bon appetit, september 2011
1.04.2012
hush puppies
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
3/4 cup cornmeal
1/4 cup flour
2 tablespoons sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
1 egg - beaten
1/2 cup buttermilk
1/2 cup corn kernels
1 jalapeno - minced
4 scallions - minced
pepper
steps:
1. whisk cornmeal, flour, sugar, baking and salt in a bowl. stir in egg, buttermilk, corn kernels, jalapeno, scallions and pepper to taste.
2. deep-fry spoonfuls of the batter in 350 degrees vegetable oil until golden, 2 - 3 minutes.
- food network magazine, april 2011
cook time: tbd
servings: tbd
ingredients:
3/4 cup cornmeal
1/4 cup flour
2 tablespoons sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
1 egg - beaten
1/2 cup buttermilk
1/2 cup corn kernels
1 jalapeno - minced
4 scallions - minced
pepper
steps:
1. whisk cornmeal, flour, sugar, baking and salt in a bowl. stir in egg, buttermilk, corn kernels, jalapeno, scallions and pepper to taste.
2. deep-fry spoonfuls of the batter in 350 degrees vegetable oil until golden, 2 - 3 minutes.
- food network magazine, april 2011
10.31.2011
eyeball cupcakes
prep time: tbd
cook time: 15 - 20 minutes
servings: 24 cupcakes
ingredients:
1/2 cup vegetable shortening
1 1/2 cups granulated sugar
2 eggs
1/4 cup red food coloring + more for the frosting
2 tablespoons cocoa powder
2 1/2 cups flour
1 teaspoon salt
1 cup buttermilk
1/4 cup water
1 teaspoon vanilla
1 teaspoon white vinegar
1 teaspoon baking soda
plenty of vanilla buttercream frosting
24 gummy lifesavers
24 black jellybeans
steps:
1. preheat oven to 350 degrees. line two 12-cupcake tins with white paper liners.
2. cream shortening and sugar together until fluffy. add eggs and blend well. in a small bowl, make a paste of food coloring and cocoa and add to the shortening mixture.
3. sift flour and salt together into the mixture. add the buttermilk and stir until incorporated, then stir in the water and vanilla. in a small bowl, mix the vinegar with the baking soda. fold this mixture into the cake batter, making sure it's incorporated but don't overmix.
4. pour the batter into the cupcake tins. bake for 15 - 20 minutes or until the cakes spring back when touched. remove from oven and let cook for about 10 minutes, then turn the cupcakes out of pans and onto a rack to finish cooling completely.
5. when the cupcakes have cooled, cover the cupcakes with vanilla frosting. tint your extra frosting with red food coloring. using a pastry bag and a small round tip, pipe the red frosting on the tops of the cupcakes to resemble bloodshot veins. place one jellybean into the hole of each round candy to form irises and pupils. place on in the center of each cupcake.
- goop, october 2009
cook time: 15 - 20 minutes
servings: 24 cupcakes
ingredients:
1/2 cup vegetable shortening
1 1/2 cups granulated sugar
2 eggs
1/4 cup red food coloring + more for the frosting
2 tablespoons cocoa powder
2 1/2 cups flour
1 teaspoon salt
1 cup buttermilk
1/4 cup water
1 teaspoon vanilla
1 teaspoon white vinegar
1 teaspoon baking soda
plenty of vanilla buttercream frosting
24 gummy lifesavers
24 black jellybeans
steps:
1. preheat oven to 350 degrees. line two 12-cupcake tins with white paper liners.
2. cream shortening and sugar together until fluffy. add eggs and blend well. in a small bowl, make a paste of food coloring and cocoa and add to the shortening mixture.
3. sift flour and salt together into the mixture. add the buttermilk and stir until incorporated, then stir in the water and vanilla. in a small bowl, mix the vinegar with the baking soda. fold this mixture into the cake batter, making sure it's incorporated but don't overmix.
4. pour the batter into the cupcake tins. bake for 15 - 20 minutes or until the cakes spring back when touched. remove from oven and let cook for about 10 minutes, then turn the cupcakes out of pans and onto a rack to finish cooling completely.
5. when the cupcakes have cooled, cover the cupcakes with vanilla frosting. tint your extra frosting with red food coloring. using a pastry bag and a small round tip, pipe the red frosting on the tops of the cupcakes to resemble bloodshot veins. place one jellybean into the hole of each round candy to form irises and pupils. place on in the center of each cupcake.
- goop, october 2009
12.14.2010
cheese-stuffed cherry tomatoes
prep time: 20 minutes
refrigerate: 1 hour
servings: 36 tomatoes
ingredients:
36 cherry tomatoes
1 4-ounce package garlic-and-herb spreadable cheese
2 tablespoons buttermilk
1/2 cup grated sharp cheddar cheese
steps:
1. cut tops off tomatoes. gently remove seeds and pulp. invert onto a paper towel-lined baking sheet and let drain.
2. into the bowl of a food processor, put spreadable cheese and buttermilk. whirl until smooth. add cheddar and pulse two or three times.
3. place cheese mixture into a pastry bag fitter with a medium-size star tip. pipe cheese mixture into tomatoes. refrigerate at least 1 hour.
- family circle
refrigerate: 1 hour
servings: 36 tomatoes
ingredients:
36 cherry tomatoes
1 4-ounce package garlic-and-herb spreadable cheese
2 tablespoons buttermilk
1/2 cup grated sharp cheddar cheese
steps:
1. cut tops off tomatoes. gently remove seeds and pulp. invert onto a paper towel-lined baking sheet and let drain.
2. into the bowl of a food processor, put spreadable cheese and buttermilk. whirl until smooth. add cheddar and pulse two or three times.
3. place cheese mixture into a pastry bag fitter with a medium-size star tip. pipe cheese mixture into tomatoes. refrigerate at least 1 hour.
- family circle
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