Posts for February 18th 2010
Here, OnSugar blog Fresh Tart teaches us how to make simply delicious cream biscuits.
I'm serious - I've made buttermilk biscuits a few times and while they're not difficult, they require...buttermilk...which I don't consistently have in my fridge. They also require cutting cold butter into flour, which again is not difficult, but is just fussy enough to prevent me from whipping them up on some random Sunday morning. Which is probably a good thing, given that biscuits are neither particularly nutritious nor light.
But whatever, I'm not going to make them every day, or even every week, and despite hailing from the not-South, I love biscuits, oh my goodness do I love them. Forget honey and jam, I don't need them sweet (although they're lovely that way), I crave them with eggs or sausage or bacon, oh yeah. Rib-stickin', with hot black coffee, ready to work on the ranch. Or to grab my camera, take a few pictures, sit down, and write about it all.
Learn more about her ridiculously easy Southern treat, which doesn't require buttermilk, after the jump.
1 medium head garlic, 1⁄4 in. cut off top
6 large baking potatoes (about 3 lb), rinsed and pierced once with a fork
4 1⁄2 cups chicken broth
1⁄2 tsp freshly ground pepper
Toppings: crumbled cooked turkey bacon, shredded cheese, sour cream and minced scallions
- Heat oven to 400°F.
- Wrap garlic head tightly in foil. Put garlic and potatoes in oven.
- Bake garlic 45 minutes or until soft when squeezed. Remove; let cool. Continue baking potatoes about 15 minutes or until tender when pierced.
- Unwrap garlic; squeeze pulp from head into a 4-qt pot. When cool enough to handle, peel 3 potatoes, add to pot and mash until nearly smooth. Gradually stir in chicken broth and pepper until blended. Place over medium heat and cook, stirring occasionally, until hot.
- Meanwhile cut remaining potatoes (with skin) in 3⁄4-in. pieces. Stir into soup and cook until hot. Serve with some or all the toppings.
- Main Dishes, Soup
- North American
The semifinalists were announced for the following restaurant and chef categories: outstanding restaurateur, outstanding chef, outstanding restaurant, outstanding service, best new restaurant, rising star chef of the year, outstanding pastry chef, outstanding wine service, outstanding wine and spirits professional, and best chef for the following regions: Pacific, Mid-Atlantic, Midwest, Great Lakes, New York City, Northeast, Northwest, Southeast, Southwest, and South.
To find out which big names made headlines, read more.
The thing I love most about this recipe is its easy adaptability. The original version calls for black beans, but I had pinto and used those instead. Oh and did I mention that you can add the dried beans directly to the crock? They require no preliminary soaking! Seriously, if you have a slow cooker, make this chili — you won't be disappointed. Here's the recipe.
Source: Flickr User BenFrantzDale