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Southern Buttermilk Biscuits

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When I first moved out of my parent’s home and ventured out on my own I was armed with packages of Top Ramen and blue boxes of Kraft macaroni and cheese. Seriously. That was the extent of my cooking knowledge. 

Then I moved to Houston where the women were incredulous that I didn’t know a thing about baking biscuits, let alone roll out the dough. They quickly set out to instruct me in the fine art of southern biscuit making. I wasn’t the best student but one thing I did learn was that 85 year old Texas women swear like no women I had ever met before.  I never did bake biscuits that resembled anything but 10 year old hardtack.

Then one day…

I was visiting my daughter and she started baking up biscuits for breakfast. Just like that! Pulling out flour and butter and rolling out dough like she does this every morning. What?! She can make biscuits? I had to have her teach me the sacred magic.

We pulsed, patted, rolled, cut and laughed for hours at the memories of our beloved Nanno yelling at each of us in the kitchen whenever we couldn’t master her “simplest” recipes.

And guess what? I actually baked this flaky delectable treat on the first try. It is so easy, so quick and tastes like heaven dripping with honey or fresh berry preserves. Load them with peaches and cream and you’ve got the best summer dessert on the block.

Please let me know about your experience baking these biscuits. Or any other family food experiences that make you smile.

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Southern Buttermilk Biscuits

Perfect buttery, flaky biscuits that are high and lofty. These traditional southern biscuits come out just right, every time.
Course Breakfast, Dinner, Lunch
Keyword Baking, Biscuits
Total Time 30 minutes
Servings 8

Ingredients

  • 2 1/2 cup all-purpose flour
  • 1 cup cold buttermilk
  • 1 1/2 Tbsp baking powder
  • 1 tsp salt
  • 1 tsp sugar
  • 8 Tbsp unsalted butter frozen and cut into cubes
  • 2-3 Tbsp salted butter melted, for brushing on top

Instructions

  • Preheat oven to 425°.
  • Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor (or leave in the bowl and cut butter in by hand with a pastry blender or two butter knives). Add cubed frozen butter and pulse 6 or 7 times until it becomes a loose crumble. Place crumbled dough back in large mixing bowl, dig a little "well" into the center of it, add buttermilk and stir with a spatula until it forms a rough ball. The dough will be a little sticky.
  • Turn the dough out onto a floured surface and roll it into a rough rectangle, about an inch thick. Fold it over and gently roll it down again. Repeat 6 times.
  • Roll out the dough one more time into a rectangle. Cut dough into round biscuits using a floured drinking glass or biscuit cutter. PRESS CUTTER STRAIGHT DOWN INTO DOUGH. Do not twist cutter because it will crimp the edges of the biscuit tight and it will not rise. Your biscuits will be flat, not flaky. Press leftover dough together and roll again to make additional biscuits until dough is used up.
  • Place biscuits on a baking sheet and into the pre-heated 425° oven. Make sure biscuits are touching each other. Bake until golden brown, for about 15 minutes. Remove from oven, brush with melted butter and serve warm with honey or fresh fruit preserves.

Egg In A Jar

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Egg In A Jar
Egg In A Jar

On a recent trip to visit friends in Los Olivos we stopped at a cute cafe for breakfast one morning. And discovered Eggs In A Jar.

My friend and I both ordered the same dish, neither of us ever having tried eggs in a jar before. And it was very special. The presentation itself was delightful. The ingredients were all farm fresh and local from the surrounding Santa Ynez Valley. We were both hooked and I took every bite deciphering how to recreate it in my kitchen when I got home.

 

How To Make Egg in a jar

The thing that makes this dish stand out is the addition of purple potatoes instead of regular golden or Russet. Although, if Yukon or Russet is what you’ve got available, by all means, use them. 

Purple potatoes can be found at local farmers markets and, here in Southern California, they can be found in the produce section of stores like Whole Foods, Sprouts and other specialty-type grocery stores. They are high in antioxidants and minerals. Additionally, purple potatoes may help lower blood pressure and have a lower glycemic load than regular potatoes. They taste exactly the same as regular potatoes, but they look prettier. If you can find them, give them a try.

If you have small clear jars, they work best for this dish. For starters, they are cute, but the clear jar really highlights the layers of ingredients. The potatoes, cheese, eggs and scallions. Total eye-candy. (Tip: repurpose jelly jars, small condiment jars, etc. for an eclectic look of different jars on the table. Save the planet, save your money.) Instead of jars, try a small clear glass or cup.

The gist of the whole thing is simple: Herby mashed potatoes topped with gruyere (or cheese of your choice), a dollop of sour cream, a poached egg and chopped chives or scallions. It’s a tasty breakfast or brunch full of healthy ingredients plus it’s fun to eat. What more could you ask for? Maybe coffee or mimosas

Egg In A Jar
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Egg In A Jar

Soft poached egg atop creamy, herby mashed purple potatoes. Served with a dollop of creme fraiche or sour cream, grated gruyere and chopped scallions. The whole thing fits perfectly into 4 ounce jars for a super fun breakfast or brunch.
Course Breakfast, Brunch
Cuisine American
Keyword Cheese, Eggs, Herbs, Potatoes
Total Time 35 minutes
Servings 2

Ingredients

  • 8-10 petite purple potatoes, peeled, cut into 1 inch pieces
  • 5 scallions, finely chopped use white and green parts
  • 2 Tbsp shallots, minced
  • 2 organic eggs large
  • 2 tsp white vinegar
  • 1 tsp kosher salt, for poaching water
  • 4 Tbsp creme fraiche or sour cream
  • 2-4 Tbsp grated gruyere
  • salt, to taste
  • pepper, to taste

Instructions

Mashed Purple Potatoes

  • Fill a pot of water. Add 2 Tbsp kosher salt. Drop in peeled potato cubes and heat to boiling or until potatoes are fork-soft. (Tip: potatoes cook from the outside in so be sure to drop your potatoes into cold water and heat them up with the water. That way you won't have hard centers as the hot water boils the outside first.)
  • Drain potatoes and return to pan, keeping heat on lowest setting. Add 2 Tbsp butter or vegan substitute. Mash until smooth, or if you're like me, slightly chunky.
  • Stir in ½ of the chopped scallions and 1 Tbsp creme fraiche or sour cream. Salt and pepper to taste.
  • Scoop potato mixture into cups. Sprinkle with grated gruyere.
  • Set aside or in a warm oven until your eggs are poached.

Poaching Eggs

  • Fill a small sauce pan about 2 inches up the side with water. Add vinegar and 2 tsp kosher salt.
  • Heat water to just under boiling, to the point where tiny bubbles collect on the bottom of the pan.
  • While water is heating, crack each egg into an individual ramekin or small custard cup. Careful not to break the yolk.
  • When water is ready, swirl it around rapidly with a spoon to create a whirlpool, then gently slide each egg into the middle of the whirlpool. (Note: You'll need a bigger saucepan if you're poaching more than 1 or 2 eggs.) The whites will swirl around a bit but the whirlpool should contain it. RESIST the urge to touch or coax the eggs.
  • Immediately turn off the heat, cover your pan and set a timer for 5 minutes. DO NOT LIFT THE LID OR STIR THE EGGS. Trust the process and in 5 minutes you'll have perfect poached eggs.
  • After 5 minutes remove the eggs from the water with a slotted spoon and slide each one onto the top of the mashed potato mixture in the cups.
  • Top eggs with remaining creme fraiche and chopped scallions.

Mardi Gras King Cake

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Mardi Gras King Cake

King Cake – A Very Brief History

If you’ve never had a bite of King Cake, today is your lucky day. Mardi Gras King Cake is a multi-colored, sugar-sprinkled giant cinnamon roll treat traditional in New Orleans. Mardi Gras or Carnival is celebrated throughout the American South and around the world but King Cake is traditionally a part of the festivities in New Orleans. You can only get your hands on this delicious purple (justice), green (faith) and gold (power) pastry during the Mardi Gras season. The dates of Mardi Gras are specific, with the first day to buy a King Cake in New Orleans beginning with the feast of Epiphany. Usually in early January. The last day to buy a King Cake in New Orleans is Fat Tuesday, the day before Ash Wednesday, which signals the first day of Lent.

During my days in New Orleans Gambino’s, Randazzo’s and Haydel’s were the go-to bakeries for Mardi Gras King Cake. In those days it never crossed my mind to bake my own sticky-gooey roll of delicious sweet bread at home. Let alone bake a tiny plastic baby into the center of it. Yes, there really is a baby baked into a King Cake.

Make It Yourself

Then I moved to California. That first February when I ordered a King Cake from the local French Bakery I almost cried. It was basically just a bundt cake with purple, green and gold frosting!  I ended up ordering from Haydel’s in New Orleans out of desperation. At nearly $100 for the cake, plus shipping, I totally blew my monthly food budget. So, I determined the next year to have a much better solution.

I scoured Southern Living, Cooking Light, Food & Wine and every southern cookbook I could find. This recipe is a compilation of the very best traditional recipes from that search. It is also a result of my effort to recreate my favorite King Cakes from the bakeries in New Orleans. 

Most recently I added a spin on the gooey white icing after falling in love with Alison Roman’s Brown Butter-Buttermilk Cake. The brown butter icing on top of her cake is to die for. Literally! The icing gets a nice shell on it and has an incredible buttery flavor that makes it a perfect icing for King Cake. Just be sure to get your sprinkles onto it while the frosting is still wet so they stick to the cake.

I hope you’ll find this King Cake as close to the NOLA OG as you can get when baking one from scratch. Let me know if you try the recipe. I’d love to hear about your results.

Mardi Gras King Cake
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Mardi Gras King Cake

Brightly colored, sugar-sprinkled giant sticky-sweet cinnamon roll treat unique to New Orleans and all of Louisiana during Mardi Gras season.
The instructions for this cake are long, but don't let that deter you. This is a pretty easy recipe to master and the instructions are intended as tips to keep you from making many of the mistakes that I made when learning to make it. Seriously, this cake is definitely worth making. Your family and friends will lose their minds when you share this cake with them. Laissez les bons temps rouler!
Course Dessert
Cuisine American, Creole, French
Keyword Baking, Bread, Cake, Dessert
Prep Time 35 minutes
Cook Time 15 minutes
Rise 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 16 servings

Ingredients

For the Cake

  • 8 oz sour cream
  • 4 Tbsp sugar
  • 2 Tbsp butter
  • 1 tsp kosher salt
  • 1 envelope active dry yeast equivalent to 2¼ tsp
  • ¼ cup warm water
  • 1 Tbsp sugar
  • 1 egg lightly beaten
  • 3 cups bread flour if you only have all-purpose flour that's OK. Your cake will be a bit denser and more cake-like using all-purpose.
  • 5 Tbsp butter softened
  • ¼ cup brown sugar
  • 2 tsp ground cinnamon

Butter Icing

  • 3 Tbsp unsalted butter
  • 2 cups powdered sugar
  • 2-3 Tbsp buttermilk

Decorations

  • colored sprinkles (purple, yellow, green)
  • plastic baby You can find plastic babies on the baby shower aisle of your local craft store or party store. I bake mine right into the cake and they NEVER melt. The cake is only in the oven for 15-20 minutes so the temperature doesn't get hot enough to melt your baby. 😀
  • Mardi Gras beads and dubloons (colored coins)

Instructions

  • In a small saucepan heat sour cream, 4 Tbsp sugar, 2 Tbsp butter and 1 tsp salt. Stir till melted and combined. Turn off heat and let cool to 110° or below.
  • In a small bowl or glass measuring cup mix yeast with ¼ cup warm water plus 1 Tbsp sugar. Stir until dissolved and let sit, for about 5 minutes, until foamy.
  • In the bowl of a stand mixer beat the cooled sour cream mixture with the yeast mixture. Add egg and 1 cup flour mixing to incorporate. Reduce speed to low and gradually add remaining 2 cups of flour. The dough should start to become soft and form a ball, still slightly sticky and not too dry or dense. If it is too sticky add more flour 1 Tbsp at a time.
  • Turn dough out onto a lightly floured surface. Knead for about 10 minutes until smooth and elastic.
  • Butter the sides of a large glass bowl and place the dough inside, turning to cover dough in butter. Cover the bowl with a tea towel and let it rise in a warm place for about an hour or until dough doubles in size.
  • After dough has risen for an hour punch it down. Then roll out into a 22" x 12" rectangle. Spread the 5 Tbsp softened butter evenly over the dough leaving about 1" un-buttered around the edge. Stir together ¼ cup brown sugar and cinnamon, and sprinkle evenly over butter.
  • Here's the OPTION part: I braid my dough, but you don's need to do that. You can just roll it up and bake in the oven as a single roll. I will give you both methods.

Braided King Cake

  • Cut the dough length-wise into 3 equal strips. Place the baby on top of one of the strips, press it right down into the buttery dough. Then begin rolling each strip of dough up, enclosing the butter and sugar. (and the baby in one!) Pinch the seams together. Lay each rope seam side down.
    King Cake Baby
  • Place 3 ends of the dough together on top of each other and press them all together so that they become sealed at the end. braid the 3 ropes together, end-over-end until you get the the bottom. This is a sturdy dough so you can stretch and twist it to get the braid the way you want it. Be sure to keep the seams toward the middle of the cake, hidden inside.
  • When you get the end of the braid, pinch the 3 ends together and place on a parchment or foil-lined baking sheet. (Parchment or foil will catch all the melted butter that may seep out of your cake while baking)
  • Bring the ends of the roll together to form an oval ring, pinching edges together to seal. Just get in there and stretch and squeeze it together really well. You won't hurt this dough.
  • Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in size.
  • Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cake on the pan on a wire rack.
  • While the cake is baking and cooling make the brown buttermilk icing.

Jelly Roll King Cake

  • Place your plastic baby anywhere in the rectangle of dough. Starting at one long end, roll up the dough, jelly-roll style, enclosing the butter, sugar and baby inside. Pinch seam together.
  • Place roll, seam side down, on a parchment or foil-lined baking sheet. (Parchment or foil will catch all the melted butter that may seep out of your cake while baking) Bring the ends of the roll together to form an oval ring, pinching edges together to seal. Just get in there and stretch and squeeze it together really well. You won't hurt this dough.
  • Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in size.
  • Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cake on the pan on a wire rack.
  • While the cake is baking and cooling make the brown buttermilk icing.

Brown Buttermilk Icing

  • In a small saucepan heat 3 Tbsp unsalted butter on medium, swirling and watching constantly. As soon as it gets foamy and starts to brown, turn off heat. It should have a nutty buttery aroma. Let it cool slightly.
  • Whisk the powdered sugar, buttermilk and browned butter together, scraping out all of the browned butter bits into the mixture.
  • Drizzle the icing over the top of the cake. Sprinkle immediately with the colored sugars, alternating colors to form bands.
    Mardi Gras King Cake
  • Allow to cool completely before slicing. Tradition says that the person who gets the slice of King Cake with the baby inside buys or bakes the next King Cake for the group. Be sure to pay it forward and have fun with this festive cake and tradition.

Notes

 
 

Creamy Red Beans and Rice

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Southern Red Beans and Rice

The cookbook Louisiana Real and Rustic by Emeril Lagasse had a huge influence on my early cooking. I made every single recipe in that book, eager to learn everything I could about cooking. And about my new town of New Orleans. One of my very favorite southern dishes was, and still is, Red Beans and Rice.

Although southern Red Beans and Rice is traditionally served on Mondays in New Orleans, I now make it any day of the week. It’s my go to comfort food when I’m missing NOLA.

Southern Red Beans and Rice is truly the essence of Louisiana and New Orleans cooking. It is such a local staple that Louis Armstrong added, “Red Beans and Ricely Yours,” to his correspondence letters.

My red beans and rice recipe has evolved, as I learned to add more flavor and spice to my cooking. This pot of stew is rich and full of flavor. The ingredients are enough to provide plenty of leftovers throughout the week.

So pour yourself an ice cold Abita beer, turn up the volume on some Louis Armstrong, and get to cooking. 

Southern Red Beans and Rice
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Southern Red Beans and Rice

Southern Red Beans and Rice is truly the essence of Louisiana cooking. Serve this meaty bean stew over a bowl of fluffy white rice. (Can be made vegetarian. Just leave out the meat.)
Course Dinner, Main Course
Keyword Beans, Rice
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8

Ingredients

  • 1 large yellow onion
  • 1 large red or green pepper use red bell pepper for sweeter bean flavor
  • 3-4 stalks celery
  • 4 cloves garlic minced
  • 2 Tbsp butter
  • 1 pound dried red beans I use Camellia brand red beans
  • 1 quart chicken broth
  • 2 Tbsp canola oil
  • 1 pound beef sausage link
  • 3-4 strips of bacon
  • 1 chicken breast or chicken tenders
  • 2 bay leaves
  • 1 tsp ground cayenne
  • salt and pepper to taste
  • 1-2 cups white rice

Instructions

  • Triple rinse red beans in a colander. Set aside. (You can also soak beans overnight if that is your thing.)
  • In a large stockpot over medium heat bring chicken broth to a simmer. Add red beans and reduce heat to low.
  • While beans are simmering, chop red bell pepper, onion, celery and mince the garlic. Set aside.
  • Cut beef sausage link into rounds, then cut rounds in half. Chop 3-4 slices of bacon into ½ inch pieces. Cut chicken breast into rough ½ inch pieces.
  • In a skillet over medium heat add 1 Tbsp canola oil and 1 Tbsp butter. Add chicken and cook until no longer pink. Add bacon and sausage and cook meats together until browned. Remove from skillet to a plate.
  • In the same skillet with drippings from the meats cook the onion, pepper and celery until wilted, scraping up browned bits from the bottom of the skillet. Add remaining butter and canola oil. Add the minced garlic and cook for another 30 seconds. Do not let the garlic brown.
  • Add the cooked vegetables and drippings to the pot of beans. Add meat to the pot of beans. Remove a cup of liquid from the beans and use it to deglaze the skillet, then add all the liquid back into the stock pot. Add bay leaves to the pot.
  • Bring pot to a low boil for 15 minutes then reduce heat to low and simmer for 2 hours. Add more broth or water to achieve your desired consistency for the beans.
  • After 2 hours press some of the softened beans against the sides of the pot to smash. Continue to smash the beans until the broth becomes creamy and thickened. You do not need to smash all of the beans. Just enough to achieve creaminess. Remove bay leaves. Simmer on low for another 10 minutes or so.
  • Cook 1-2 cups of rice. More or less depending on your serving needs.
  • Serve red beans in bowls over rice. Garnish with parsley or green onions.

The Forager Cocktail

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The Forager

During the spring here in Los Angeles, the loquat trees explode with fruit. In fact, nearly every neighborhood in LA is filled with loquat trees, heavy with ripe fruit. The first year that I lived in my house I had no idea what these little golden fruits growing on my trees were. And I definitely didn’t know they were edible. The next year I didn’t want to spend endless days cleaning up the hundreds of loquats falling to the ground and sidewalks. So I started searching for ways to eat them and use them in recipes. Enter The Forager cocktail.

I love smooth southern cocktails, fragrant with bourbon and mint. And since loquats are a fruit found predominantly in the American south, it made sense to pair the flavors together.

You probably won’t find loquats in the grocery store produce section. Basically they just grow on trees in backyards and neighborhoods throughout sub-tropical regions. They fill local trees by the thousands, therefore many Angelenos forage the fruits from neighbors, parks and along the street. If you live in a region where you can’t find loquats, try using a combination of peach, mango and pear to get the same flavor. Or just come on out to the West Coast in the spring and forage some off the trees for yourself.

Sip an icy cold Forager on a hot summer day with a basket of spicy fried chicken or black-eyed peas and greens.

Loquat Trees
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The Forager

A loquat bourbon cocktail that is similar to a bourbon smash or mint julep. Plump sweet loquats are muddled together with mint leaves and fresh lemon for a refreshing spring/summer cocktail.
Course Beverages, Happy Hour
Keyword Bourbon, Cocktails, Drinks
Prep Time 20 minutes
Servings 2

Ingredients

  • 8 ounces ripe loquats, washed well about 20 loquats
  • 10-12 fresh mint leaves plus more for garnishing
  • 2 Tbsp fresh squeezed lemon juice plus 1 Tbsp for simple syrup
  • 4 ounces Kentucky Bourbon Whiskey (not rye) I use Four Roses, Bulleit or Makers Mark
  • ice
  • 1 cup sugar
  • 1½ Tbsp Blackstrap molasses
  • 1 tsp vanilla

Instructions

Simple Syrup

  • Make the simple syrup ahead of time so that it is completely cooled or chilled when you mix up your cocktails.
  • In a small saucepan, dissolve 1 cup of sugar into 1 cup of purified water. Heat to just simmering and turn off heat. Stir to completely dissolve. Let cool a bit then add molasses, vanilla and 1 Tbsp lemon juice. Allow to completely cool before using or refrigerate overnight.

Cocktail Recipe

  • Prepare the very well-washed and drained loquats by pinching them with your fingers to squeeze the seed(s) out of the center. Put the rest of the fruit, skin and all, into a small bowl. The final weight of the seeded loquats should be 8 ounces.
    Loquat Half
  • In the bottom of a large cocktail shaker muddle the mint leaves. Then add the loquats and muddle together with 2 Tbsp lemon juice and the molasses simple syrup.
  • Add bourbon and ice to the shaker and shake very well.
  • Pour into iced glasses. (if the pulp is too thick to pour through the strainer, use a coarse mesh strainer to do the job) Garnish with mint leaves and lemon zest.
    The Forager

Sour Cream and Onion Biscuits

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Sour Cream and Onion Biscuits

I arrived really late to the biscuit making game. All the cooks I knew turned out fluffy light biscuits in minutes. My versions were less than perfect. Not so with these Sour Cream and Onion Biscuits. These turn out perfect every time.

Bon Appetite has a terrific video of their folding method for these biscuits. It’ll make a believer out of you.

Gently folding the biscuit dough by hand makes layers in the biscuits for serious pull-apart success. Using sour cream instead of buttermilk adds just the right amount of acidity to help make light and tender biscuits.

Loads of chopped fresh green onions, and maybe an optional dash of parmesan cheese, take these sour cream and onion biscuits over the top. You’ll finish off a plate of these in no time flat.

Serve biscuits hot and fresh out of the oven with a cheesy mound of scrambled eggs.

Sour Cream and Onion Biscuits
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Sour Cream and Onion Biscuits

Perfectly fluffy and light biscuits with a sour cream and onion flavor that's out of this world. They bake up perfectly every time.
Course Breakfast, Brunch
Keyword Baking, Biscuits
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 10 scallions
  • 2½ cups all-purpose flour plus extra for kneading
  • 1 Tbsp Kosher salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp sugar
  • 1¼ cups sour cream
  • 12 Tbsp unsalted butter very cold and divided

Instructions

  • Preheat oven to 400°. Line a baking sheet with parchment paper. (I have used non stick baking sheets and no parchment paper with equal success.)
  • Coarsely chop white and light green parts of scallions.
  • Melt 2 Tbsp butter. Set aside.
  • In a large bowl combine flour, salt, baking powder, baking soda, and sugar. Whisk to combine.
  • Cut remaining cold butter into small ¼" pieces. Add to dry ingredients and toss to coat. With your fingers work butter into the flour pressing it into bits. The mixture should resemble pea-sized sand.
    Add scallions and lightly toss to combine.
  • OPTIONAL: Add 2-3 Tbsp sharp cheddar or Parmesan cheese along with the scallions for a bold flavor.
  • Make a well in the center of the flour mixture and add 1¼ cup sour cream. Mix with a fork until dough just comes together. It should be pretty shaggy.
  • Turn mixture out onto a lightly floured surface and form together with your hands until it comes back together. Keep your hands floured to keep from sticking. Pull loose mixture into the dough and knead once or twice to combine.
  • Pat dough into a rectangle about 1 inch thick, pressing bits of dough that fall back into the dough.
  • Starting at one of the short edges of the rectangle, fold dough toward the center, one third of the way. Then fold the other edge over that and pat into another rectangle. Don't worry if it's a little misshapen here. The idea is to fold and pat, fold and pat to create layers in the dough. You will do this "fold and pat" two times then pat the dough back to a 1 inch thick rectangle about 8 x 4" in size. Square it up and even the edges with a blade or pastry scraper.
  • Cut dough down the center lengthwise, then cut each half into 4 squares of dough. There should be 8 biscuits total.
  • Transfer biscuits to a baking sheet. Brush tops gently with 2 Tbsp melted butter. Don;t skip this step. It makes your biscuits golden brown and just slightly crisp on top.
  • Bake until light golden brown, 20-25 minutes.
  • Serve hot with a side of eggs.

Simply Delicious Guacamole

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Simply Delicious Guacamole

When I was a kid, growing up in Southern California, my best friend lived on an avocado ranch. During the day we would climb the trees to escape her head-butting pet goats. At night we would sleep in a tree house that her dad had built up in the high branches. A few times a year her dad would deliver a harvest of avocados, piled in the bed of a trailer, to the local Mexican restaurant in town. We would hide under the mounds of avocados as he drove to the restaurant. Then we would jump out, laughing crazily, as soon as he would stop in the parking lot of the place.

Easy Guacamole
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Deliciously Easy Guacamole

Simple 6 ingredient guacamole recipe. Made with basic panty ingredients you probably already have available in your kitchen.
Course Appetizer
Cuisine Plant-based
Keyword Avocado, Condiment
Total Time 10 minutes
Servings 4

Ingredients

  • 3 medium large ripe avocados firmly ripe but not too soft
  • 2 garlic cloves minced
  • 3 - 4 Tbsp green taco sauce Pico Pica or La Victoria
  • 1 tsp onion powder
  • 1 tsp cumin
  • salt and pepper, to taste

Instructions

  • This recipe is a simple base for basic guacamole. Add to it as many ingredients that you like. Fresh diced red onion, fresh cilantro, jalapeno peppers...whatever floats your boat, toss it in there.
  • Remove pit from avocado and scoop the fruit out into a medium bowl.
  • Add all the ingredients to avocado and mash together. NOTE: It is important to use green taco sauce or salsa because red sauces will give your guacamole a kind of unappetizing brown color. Use the green, trust me.
  • Do not over mash. There's nothing better that fat chunks of avocado to load onto your chip, plus your dip won't break down and become watery if it's chunky.
  • Serve in tacos, scooped up with tortilla chips, on scrambled eggs.

Baked Irish Oats with Cream

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Oatmeal Steel Cut Oats

Adapted from NYT Cooking recipe contributor, Melissa Clark, this baked Irish oatmeal is a serious home run. The aroma and creamy texture are like a southern-style rice pudding. For that reason this oatmeal is almost like eating dessert for breakfast.

Your mouth will water when you pull these oats hot from the oven. Farm fresh butter, golden cream and caramelized sugar make this is a decadent breakfast or brunch treat.  The recipe calls for toasting the oats in butter before baking them. This gives them a wonderful nutty flavor and aroma. Vanilla, fresh-grated nutmeg, cardamom and cinnamon add flavor and depth making this baked oatmeal a true crowd-pleaser

Oatmeal Steel Cut Oats
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Baked Steel Cut Irish Oats with Cream

Baked Steel Cut Irish Oats with Cream
Course Breakfast, Side Dish
Keyword Baking, Cereal, Oatmeal
Total Time 1 hour 30 minutes
Servings 4

Equipment

  • 3 Quart Baking Dish

Ingredients

  • 3 1/2 Tbsp salted butter or vegan butter (I like Miyoko's and Earth Balance) plus extra for greasing baking dish
  • 3 1/4 cups boiling water
  • 1 cup steel-cut oats
  • 1/2 cup heavy cream or coconut cream for a scrumptious vegan alternative plus more for serving
  • 1/2 cup coarse Demerara sugar or brown sugar
  • 1 tsp fresh grated nutmeg
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1/2 tsp Kosher salt

Instructions

  • Heat oven to 375 degrees. Butter a 3-quart round or square baking dish.
  • Cut 1 Tbsp butter into small cubes, and put them in the refrigerator until needed.
  • In a large skillet, melt remaining 2 1/2 Tbsp butter. Add the oats and sauté until they smell nutty and toasted, 2 to 4 minutes. Stir in the nutmeg, cardamom and cinnamon, and sauté for another minute, until fragrant. Spoon oats into the buttered baking pan and stir in the boiling water, cream and salt. The mixture will be very soupy.
  • Bake oats for 40 minutes, then give them a stir. They should still be a bit soupy. Sprinkle sugar all over the top of the oats. Toss in cubed butter pieces. Continue to bake for 15 to 20 minutes longer, until the top is glazed and bubbling.
  • Sprinkle oatmeal with toasted pecans, bananas or flaky sea salt, if you like. Serve oats with cream and sugar on the side.

Notes

I assembled these oats the night before, mixing all of the ingredients together up through step 3.
Refrigerate oat and cream mixture overnight. In the morning put baking dish of oats in 375 degree oven and bake for an extra 10 minutes than the recipe says.

Berry Fruit Crumble

by

Warm days of summer are already here in Southern California. I love wandering the Farmers Market and grabbing a basket of plump juicy blueberries to gobble down before I even get to the parking lot.
This recipe is perfect for bringing out the delectable sweet and tart combination of these perfect summer berries.