There is something very special about breaking open a fluffy biscuit steaming hot from the oven and smearing it with butter or jam that takes us to a happy place.  I think the biscuit would fall into the category of comfort foods reminding people of childhood. Over the years I have heard many people say that their mother made the best biscuits.  While most everyone agrees that they love a good biscuit, there seems to be a bit of discussion over what constitutes the perfect pastry.  Geography does play a key roll determining shape and size as well as sweet verses tangy, but the one common attribute that everyone seems to agree on is that a good biscuit should be light and fluffy.

Over the years I have tried to make what I considered the perfect biscuit, and in doing so have produced everything from a tower of fluff to a doorstop.  While I have had a few winners I was never able to consistently produce a biscuit of quality.  After countless attempts I have finally realized that making biscuits is just like making pie crust and that I had just been working at it way to hard.  I don’t know why this has taken me so long to figure out, but at least I finally got there .

Just like making a pie crust, it is important that your butter is cold and that you work the dough only enough to make a crumbly mixture.  I have tried using a pastry blender and also attempted the two fork method, but I find the best way is to use my hands.  I had seen the term ‘pinch in butter’ used in an old cookbook recipe and now understand what this means.  While your mixture may not resemble what you think of as a dough, it will all come together when you shape it.

Round or square it really doesn’t matter how you cut your biscuits, just be sure that you use a sharp cutter or knife and push straight down.  A twisting motion will prevent the biscuits from rising.  Also use plenty of flour on your board to prevent sticking, at this point you will not be working the flour into the dough.

Is this the perfect biscuit? I don’t know, but this recipe does make a very light and fluffy product that I can consistently bake and that everyone seems to enjoy.  If and when anyone comments I can always drop back and say, “you know my mother made the best biscuits.”

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Baking Powder Biscuits

Flaky, buttery, fluffy biscuits made with a few simple ingredients. Ready to serve in just 30 minutes.

Course Breads, Breakfast

Cuisine American, Southern

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 Biscuits

Author Christoph

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 6 tablespoons butter cut into small cubes and cold
• 1 cup whole milk chilled

Instructions

• Heat oven to 425 degrees F.
• Mix dry ingredients together in a medium-sized mixing bowl. Cut in butter with a pastry blender or use fingers to work the butter into the flour. Mixture will look like bread crumbs. It is ok to have some larger pieces they will help the biscuits to rise.
• Add the milk all at once and stir just enough to combine and absorb flour.
• Turn out onto a floured board and pat into a rectangle. Fold the dough in thirds and roll to about ¾ of an inch thick.
• Cut with a biscuit cutter pushing straight down or cut into squares with a bench knife.
• Transfer biscuits onto a parchment lined baking pan. Brush the tops with milk and bake for 18 – 20 minutes or until the biscuits are golden.
• Biscuits are best served warm.
• To reheat place biscuits on a baking pan and cover with foil. Place in a 350 degree F oven for about 10 minutes.

Sharp and tangy sauce with a nice kick.  Perfect dipping sauce for fried foods and shrimp.

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Creole Mustard Sauce

Sharp and tangy sauce with a nice kick. Perfect dipping sauce for fried foods and shrimp.

Course Appetizer, Sauce

Cuisine Cajun

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24

Ingredients

• 2 cups mayonnaise
• 1 stalk celery finely diced
• 1 roasted red pepper diced
• 1/2 cup Italian parsley chopped
• 1/2 cup scallion thinly sliced
• 4 Tablespoons stone-ground mustard
• 2 Tablespoons sherry vinegar
• 2 Tablespoons paprika
• 1 Tablespoon dry mustard
• 1 Tablespoon horseradish
• 1 - 2 teaspoons hot sauce to taste

Instructions

• In a medium mixing bowl mix together all ingredients.
• Store unused sauce in a sealed container in the fridge.

Serve

• Great as a dipping sauce for onion rings, fries, fried pickles, fried green tomatoes, and shrimp. Also delicious as a burger or sandwich spread.

Notes

Photo credit: LouLou Sucre

After enjoying an exceptionally long Indian summer here in Colorado, last weeks blast of winter weather brought about a sudden end to the gardening season. Plants that were still attempting to produce were now finished. My dear friend Sandy stopped over in advance of the forecasted cold snap to ask if I had any interest in some of her remaining goods that were going to be lost if not harvested. My eyes lit up when she mentioned the tomato vines loaded with unripened fruit. Time for one of my favorites, Fried Green Tomatoes.

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Fried Green Tomatoes & Fried Dill Pickles

A traditional southern dish using firm green unripened tomatoes or slices of dill pickles, breaded and then fried to a gold brown. Excellent served with an Aioli or a Creole Mustard dipping sauce.

Course Appetizer

Cuisine Southern

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Ingredients

Fried Green Tomatoes

• 4 green tomatoes sliced 1/2 inch thick
• 1 egg slightly beaten
• 1 cup corn starch
• 1 cup corn meal
• 1 cup bread crumbs
• 1 teaspoon garlic powder
• 1 teaspoon Italian herbs
• salt and pepper

Fried Pickles

• 24 dill pickle chips
• same ingredients as for the tomatoes

Instructions

Fried Green Tomatoes

• Begin by slowly heating about one inch of peanut or vegetable oil in a large skillet over medium heat.
• Mix together the corn meal and bread crumbs, add garlic, herbs, salt, and pepper.
• Set up a breading station. I use three containers about the same size and depth. Place the corn starch in the first, the egg in the second, and the breading and herb mixture in the third.
• Working on to a parchment paper or wax paper lined baking sheet, begin by coating a few slices of tomato with corn starch, gently tapping off any extra. Roll the corn starch covered slices in the egg, then drop in the breading mixture, turning to coat well. Gently shake off any excess breading.
• Repeat with all of your slices placing them on the baking sheet after breading. It is best to have all your breading done before you begin to fry. This allows you to work with clean hands, and focus on frying.
• Gently slide the tomatoes into the oil to avoid splattering, do not overcrowd your skillet. Cook for 2 - 3 minutes or until edges become light golden. Using tongs carefully turn the slices and cook again for about the same amount of time.
• Remove from oil and place on a wire rack over paper towels or newspaper to drain.

Fried Dill Pickles

• I love to fry dill pickles chip using the same method. Place the pickle slices on wire racks to drain well before breading (moisture + oil = bad combination).
• Use same process as for the tomatoes.

Notes

Proper temperature for frying is between 350° F - 375° F, however when heating a shallow amount of oil in a skillet, it is difficult to get an accurate reading with a thermometer. I watch for the surface of the oil to "shimmer" and then fry a test item. Remember oil tends to climb in temperature as you cook so watch your heat closely. If you need to turn the heat up or down allow some time for the oil to respond to your adjustment.

 

I love to fry dill pickles chip using the same method. Place the pickle slices on wire racks to drain well before breading (moisture + oil = bad combination).

This southern delight was the specialty of the Whistle Stop Cafe brought into the spotlight in the 1991 movie, Fried Green Tomatoes.

The 4th of July, America’s favorite summer holiday. The day that millions of us will gather with family and friends, bringing with us coolers of drinks, Tupperware full of salads, and buckets of fried chicken. The idea of a picnic seems almost mandatory. Checkered tablecloths are unrolled, festive plates are neatly stacked, plastic silverware has been sorted, and paper napkins are weighted down with stones, all in anticipation of the treats to come. It is time for a party.

Preparing Fried Chicken:

Cooks note: I do not have one secret recipe I use for frying chicken, this post is more about the method and the technique. I like to mix it up and use different flavors and spices, but the chicken always turns out crisp and tender. 

Pour about 1″ of peanut or vegetable oil in the bottom of a large heavy skillet. Heat the oil slowly over medium heat until oil shimmers (Oil takes time to heat, do not try to hurry it by using a high heat). 

Skin on or off is totally up to you. Thoroughly rinse the chicken parts under cold water and pat completely dry with paper towels (Water and hot oil are not a good combination).

Set up a dredging station next to your skillet. I use three containers. Cornstarch in the first, an egg beaten with a teaspoon of cold water in the second (I add a dash or two of hot sauce to the egg if the mood strikes), and breading in the third. When it comes to what to use for breading, there is an endless variety of things that work well. Here are a few ideas, I am sure I have not listed everything. Bread crumbs (seasoned or not), cracker crumbs (any variety), crushed potato chips (I save the broken ones from the bottom of the bag, sour cream and onion are great), crushed corn chips, corn meal, instant potato flakes, or any combination there of. It is fun to mix it up, and depending on the breading you use, you can add a layer of interest to your chicken. The breading is also where I add herbs like Italian seasoning.

Use only one hand for dipping, keeping the other one clean to hold your containers or grab a towel. Start by coating the chicken in cornstarch. I find the egg wash sticks to it much better than using flour and it leaves no taste. Shake off the extra cornstarch, and gently roll the chicken in the egg wash, then into the breading and directly into the hot oil. Be careful not to drop the chicken in the oil, just gently slip it in. The oil should bubble but not splatter.

Do not overcrowd your skillet with chicken, make sure the is plenty of room around the parts to cook evenly. (As the chicken begins to cook, the heat of the oil will increase. It may be necessary to turn down the heat slightly to prevent the oil from splattering). Fry until the breading begins to turn a golden color, about 8 to 10 minutes. Carefully turn using tongs, and cook again for another 8 to 10 minutes. (Cooking times vary depending on your pan, type of oil, and size of the chicken pieces. Trust your eyes more than a timer to let you know when to turn).

I usually serve fried chicken at room temperature, after all it is picnic food, but If I am cooking chicken for a crowd and want to serve it warm. I heat my oven to 200°F and place a wire rack on a baking sheet to hold the finished pieces until everything is done.

When your chicken it a golden brown, place on wire rack over paper towels to drain. Served hot or cold, this bird will be a hit at the party.

And no picnic would be complete without some side dishes………………………..

Sour Cream and Dill Potato Salad

Cucumber and Tomato Salad

Four Bean Salad

Black Bean and Corn Salad with Mango

And don’t forget a few appetizers………………….

Curried Deviled Eggs

Bacon Wrapped Tater Tots

Creamy Avocado and Cucumber Dip

And last but not least, a couple of dessert options……………

Summer Fruit Tart

No-bake Peanut Butter Chocolate Eclair Cake

Rhubarb and Berry Crisp

I hope everyone enjoys a very happy and safe 4th of July!

As a side dish or an appetizer, the squash fritter is the chameleon of international cuisine. Served with marinara they are Italian, tzatziki sauce creates a Mediterranean dish, and for a taste of Morocco try them with harisa. Top the fritters with a curry sauce for a trip to India or spicy salsa for a south of the border treat. A dollop of aioli makes these golden pancakes a true Southern treat. One of my personal favorites is ajvare, an eastern European spicy eggplant and pepper sauce. So what ever direction you want your meal to take, this fritter will certainly help you get there.

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Squash Fritters

A delicious vegetable pancake made with fresh squash.

Course Appetizer, Main Course

Cuisine Indian, Southern

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Christoph

Ingredients

• 2 - 3 small green or yellow squash shredded
• 1 teaspoon salt
• ¼ flour
• 1 egg lightly beaten
• 1 - 2 green onions sliced
• salt and pepper to taste

Instructions

• Shred the squash into a large bowl. Add salt and mix well. (The salt will help to remove the water out of the squash). Place squash in a mesh strainer and allow to drain for a half an hour.
• Using a ricer squeeze all the remaining liquid out of the squash and return to mixing bowl, it is important to get as much moisture out of the squash as possible (you can also use the back of a spoon against the mesh strainer to remove liquid).
• Add flour, egg, and green onion. Mix into a batter.
• Heat about ¾″ of vegetable oil in a skillet until shimmering.
• Start by making one test fritter to check oil temperature.
• Place about a tablespoon of the batter carefully into the oil.
• Cook in the hot oil for 2 to 3 minutes or until a golden color begins to appear around the edges.
• Turn very carefully to avoid splattering the oil and cook for a few more minutes.
• When golden brown, remove the fritters from the oil and place them on a cooling rack over paper towels or newspaper to drain.

Serve

• Serve with marinara, tzatziki sauce, harisa. curry sauce, spicy salsa, or aioli. They also make an incredible Squash Fritter Po'boy Sandwich!

Notes

They also make an incredible Squash Fritter Po'boy Sandwich!

In honor of Mardi Gras, last night I felt we should have something that was indicative of the Vieux Carré.  So I threw together this quick and delicious dish of grilled sausages with dirty rice.  It also gave me an excuse to fire up the grill, and enjoy and icy cold Abita.

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Dirty Rice & Grilled Sausage

Dirty rice is a traditional Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of chicken liver or giblets, green bell pepper, celery, and onion, and spiced with cayenne and black pepper.

Course Main Course

Cuisine Cajun

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8

Ingredients

• 2 tablespoons canola oil
• 4 ounces ground pork
• 1/2 cup chicken livers finely diced (optional)
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon chili powder
• 1 1/2 cups chicken broth
• 1 small onion finely chopped
• 2 celery stalks finely chopped
• 2 garlic cloves minced
• 1 jalapeño pepper stemmed, seeded, and finely chopped
• 1 tablespoon dried oregano
• 3 cups cooked rice
• 1/2 bunch scallions white and green parts, chopped
• 2 tablespoons chopped parsley
• 1 lb kielbasa or smoked sausage

Instructions

• Heat the oil in a large skillet over high heat.
• When the oil is hot, add the pork and chicken livers. Cook stirring often, until browned.
• Add salt, black pepper, and chili powder and stir often, but not constantly: You want the meat to stick to the pan and get crusty.
• Add 1/4 cup of the chicken broth and cook until it has evaporated, allowing the meat mixture to get browned and crusty and stick to the pan once again.
• Add the onion, celery, garlic, jalapeño, and oregano and cook, stirring, until the vegetables are nicely browned and crusty and beginning to stick to the pan.
• Add the rice, the remaining 1 1/4 cups broth, the scallions, and parsley.
• Stir until the liquid is absorbed and the rice is heated through.
• Heat grill on high, brushing to clean.
• Reduce heat to medium and grill sausage until some marks are formed.

Notes

Chicken livers are optional however they really give the dish the deep flavor and color needed.

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