2 Ingredient Biscuits

Biscuits are the quintessential Southern food. Everyone has their own recipe as well as a story about where they got it. In fact, this weekend Knoxville will play host to the International Biscuit Festival! Festivities will include an art competition, the crowning of Mr. & Miss Biscuit 2015, and, of course, a taste-off. So I couldn’t imagine a better day to share my own 2 ingredient biscuits.

Regardless of what anyone will tell you, biscuits are simple to make. There’s really only ever 2-5 ingredients required plus a really hot oven. These are my personal favorite because you can crave biscuits and be eating them in 30 minutes. The “self-rising” flour is the key as it eliminates the real baking science-y ingredients of the classic recipe–it’s basically the drive-thru ingredient on your way to buttery bliss.

I learned how to make these biscuits from a couple of ladies who are my mother’s age in our church on the same afternoon I learned to make strawberry jam. They, incidentally, learned the recipe from another church saint named Oral Ruth, who was of the generation previous to theirs. Really, every time I make this recipe it’s a lovely reminder that nothing is ever really new when it comes to cooking. There are basic ingredients and what you do with them depends on where you’re from and who taught you something. It’s reassuring to know that Oral Ruth was standing in her own kitchen 60 years ago making these for Wallace without an iPhone dinging or podcast playing. And it makes wonder where our grandchildren will be making a batch 60 years from now… providing, of course, they’re sensible enough to not read too many health magazines and still invest in a good heavy cream.

You’ll Need:

1 cup heavy whipping cream

2 cups self-rising flour

Yes. It really is this simple.

Preheat the oven to 425°

Ever-so-slowly pour the heavy whipping cream into the flour while mixing with a spoon. Going slowly feels daunting at first, but you really have to see how the dough comes together. You want to catch it when it first mixes enough to hold–not too wet, not too dry. You don’t want to over mix the dough or you’ll biscuits will get tough.

Flour your countertop and roll your dough out.

Use a glass to cut out your biscuits. The lady who taught me insisted you shouldn’t move the glass around in circles. “Cut it once, and you won’t lose the layers.” I don’t know if that’s true or not, but I figured it’s worth noting.

Bake 16-18 minutes. When the tops start to get golden brown, put a pad of butter on each top and leave it one more minute to melt.

*This recipe only ever makes about half a dozen. It’s perfect for 2 or 3 people, but if you’re serving brunch double it!

Disclaimer: If you’re looking for the tall biscuits with uber-buttery layers, I’d recommend this recipe. This is a simple biscuit. Perfect for breakfast, lunch, or dinner with friend green tomatoes or eggs & jam. Delicious, but not uber-buttery in itself.

Cilantro Pesto

Here’s the thing about working for HGTV and DIY Network: I work with a lot of people that are super rad. They’ll say things like, “Last week I was on set with Brian [Patrick Flynn] where he was creating fabulous spaces” like he does. (Have you seen these Spring House videos?) Or something like “Last week I built this coffee table. It’s very industrial chic.” Also, it’s amazing because you’re amazing and this whole conversation about living-with-the-things-we-make is also amazing.

Other times, the ideas are more simple. Like last summer when my uber-talented (and green-thumbed friend) Kelly started making pesto from green things not specified Ina Garten’s recipe. Arugula pesto? What? Madness. Would Ina mind? Do I mind? (Yes, in my mind Ina has full reign over the pesto kingdom where she rules in her white linen pants like only she can.)

So the other night, I decided to give my own spin on pesto a try with the cilantro I’d just bought. Kelly was totally right. You can make pesto from other green, non-basil leaves. It’s a great way to stay healthy and clean out your fridge. Also, I may send this idea to Ina.

Ingredients to Throw In Your Food Processor:

large handful of cilantro
3 Tblsp olive oil
small handful walnuts halves (about 12-15 pieces)
juice of 1 lime
5 cloves garlic

We tossed new potatoes in this pesto and roasted them. We covered pork tenderloin in this pesto and grilled it over charcoal. And then last night, we put it on a swordfish steak and baked it. Delicious!

You should totally try it!

One more thing: This mini food-processor that Husband bought (that I may have mocked) has become one of my favorite appliances!

Crunchy Snack

As of this week, it is officially foodie season at our house. Locally grown veggies are popping up in all the stores, the farmers’ markets kicked off last weekend, and Monday begins our CSA. */cue cheers & applause/* So today I thought I’d share a new favorite crunchy snack with you.

Husband first had this in Brooklyn with the in-laws and I also recently found it in a couple cookbooks (including my absolute fav). I know it seems too simple, but it is just the right thing to munch on as you grill (like we did last night) or to satisfy a salty craving. We were joking that it’s sort of like eating popcorn but it’s so much more satisfying.

All you’ll need:

1 pad each of unsalted butter
about 1/2 tsp good sea salt
radishes

That’s it! Put a little bit of butter on your radish and dip it in just a touch of the salt. Bon appétit!

More Vegetable Recipes:

How to Roast Vegetables (2 Ways)

Clean Out the Fridge Recipe (for Butternut Squash Soup)

Our Favorite All-Purpose Seasoning

My mom never cooked with many spices, which I actually think is pretty common among a lot of American cooks. It’s hard to experiment on a weeknight when you’re just trying to get dinner on the table. Plus, a lot of classic “American” dishes (burgers and fries, meatloaf, etc) don’t require many herbs and spices to taste good. This blend is a great, all-purpose seasoning that you can use as a cheat of sorts to add a bit of flavor to just about anything. Plus, if you’re trying to get healthy, it’s a great salt substitute!

My mom used to put a version of this blend on everything from popcorn to cottage cheese. I finally asked for the recipe about a year ago. It was one she’d gotten from Woo-Woo who in turn had gotten it from someone else. And, of course I changed it because we like things with a little more kick and earthiness.

All-Purpose Seasoning:

4 parts onion powder
2 parts paprika
2 parts garlic powder
3 parts cayenne
1 part turmeric

I mix with teaspoons and keep it in a big shaker on our spice rack.

Try it on:

eggs
popcorn
potatoes
roasted vegetables
meat (Make a marinade for steak or beef with a little citrus, a little olive oil, and a pinch of salt.)

Nannie’s Chocolate Pie

Happy Pi Day! Fun Fact: Did you know that today is the most accurate of all Pi Days? To be more specific today 3-14-15 at 9:26:53 was the most accurate. (Sometimes hanging out with Husband is really handy.) Anyway, I’ve been looking for an excuse to share Nannie’s Chocolate Pie recipe with you and what better day?

Nannie was raised in north Georgia and was the quintessential Southern cook. My earliest memories are in her kitchen learning to dredge chicken and crack an egg with one hand. She was the master of Sunday luncheon and one of her specialties was this chocolate pie. It’s chocolate mousse with a meringue topping so be sure that you have enough time to let it set.

You’ll Need:

Baked pie shell (If you have a deep dish, you’ll only need one, but I used 2 shallow shells.)

³⁄₄ cup sugar
¹⁄₃ cup cocoa
2 cups milk
1 tsp. vanilla
3 Tblsp. cornstarch
3 egg yolks
1 Tblsp. butter

Make It:

In a heavy-bottomed pot, mix sugar, cocoa, and cornstarch.

Add egg yolks and milk.

Place over medium heat and stir with a whisk until thickened. For me, it took about ten minutes.

Remove from heat, and stir in butter and vanilla.

Pour into baked pie shells.

Let cool for about 15 minutes while you make the meringue.

For the Meringue:

3 egg whites
6 Tblsp. sugar
light pinch salt
light pinch cream of tartar

Make It:

Beat egg whites on high.

Add light pinch of salt, light pinch of cream of tartar.

Continue beating, adding sugar 2 Tblsp. at a time.

“When egg white will stand in peaks, pile on pie.” I recommend using small spoonfuls, which I did not know to do. When I spread my big glops out, they lost a little oomph (technical terms obvi).

Cool on the counter for about 20 minutes. Then, let pie set in fridge for at least two hours.

*It’s Worth Noting…

It’s worth noting that I hardly ever make the meringue. In our house we favor whipped cream. Choose the fluffy white topping you prefer–either is delicious!

What to do with Leftover Pot Roast

Growing up, pot roast was a staple at our house. My mom frequently had a roast simmering in the kitchen during those weeks of winter when the grey seems to drag on for ages. Well last week, during all the snow and ice, I decided to make an eye of round roast for the first time. It was delicious and tender, and there were plenty of leftovers! Since it’s just the two of us, and we didn’t feel like eating roast for a week, we tried a couple easy things that turned out to be super yummy. So if you’re wondering what to do with the leftover pot roast you made during the last bit of icky weather, I’m going to suggest leftover pot roast pasta.

What You’ll Need:

2 Tblsp unsalted butter

1/3 large red onion

1 Tblsp sherry

1 Tblsp AP flour (+ 1 Tblsp on the side)

1 cup red wine

1 cup baby bellas, chopped

1 cup beef broth

thyme

leftover pot roast

What You’ll Do:

Boil your pasta to al dente. We used our favorite: trotolle.

Start by caramelizing your onions with butter in a medium-sized pot.

Once they’re softened, on medium heat: throw in a tablespoon of sherry, sprinkle in the tablespoon of all-purpose flour, and cup of red wine. Quickly whisk the mixture so that the flour doesn’t clump up. The mixture should begin to thicken.

Add your chopped mushrooms and beef broth. Stir to combine. If you need to thicken the sauce further at this point (I did), simply sprinkle another tablespoon of flour and whisk quickly until the lumps are gone.

Add the leaves of several sprigs of thyme.

Finally, throw in your small pieces (cut or shredded) of your leftover roast so that the meat has time to warm up but not to cook.

When your pasta reaches al dente, drain and throw in to the wine and beef mixture. Salt to taste, then serve with a bit of parmesan.

On day 3 of the leftover roast, Husband whipped up steak sandwiches for us after church.

In a small skillet with a bit of butter, he cooked belle peppers and onions.

Then, he added the leftover beef (again just to heat but not to cook).

When it was warm, he split the contents of the skillet right down the middle and put a slice of cheese on both to melt a bit.

We ate the contents on toasted buns, and it was delish!

And remember, if you’re getting sick of leftovers and all this winter weather, “This too shall pass.”

How to Roast Vegetables (2 Ways)

Winter Sundays are made for roasting things–be they chicken or vegetables. On Saturday, I got a call from my mother-in-law asking me how I roast my vegetables. It’s so simple that it almost doesn’t merit a post, but if one of the best cooks I know called to ask, I thought I should share it with you! So let’s talk about how to roast vegetables two ways. It will make the winter veggies more tolerable until tomato season and you may impress your mother-in-law while you’re at it!

Preheat oven to 425°F

Rinse, don’t peel, your veggies.

Note: If you’re using beets, I suggest scrubbing them really well and then just trimming off any of the little hairy/rootish guys.

Roughly chop into pieces that are all roughly the same size.

Drizzle olive oil and toss the veggies a bit.

Add salt & pepper. You can stop here or add a bit of thyme for Way 1. (This is what I did with those gorgeous yellow beets.)

Roast at 425° for at least 20 minutes. Then, continue to roast until they are just the texture you prefer and are dark around the edges. (See above.) This can take up to 40 minutes but really depends on the size veggies you’re using.

Way 2 is a “gremolata.” A gremolata is an Italian condiment, but I came across it in one of my favorite cookbooks (which happens to be British): Veg by Hugh Fearnley-Whittingstall. The gremolata adds a brightness and savory quality that I can’t adequately describe, but I can promise it will smell delicious!

for the Gremolata:

handful of parsley
1 clove garlic
zest of one lemon

Now simply toss the gremolata with your roasted veggies.

Winter Pantry

For those of you not from ’round here’ before I tell you about our Winter pantry, I should probably start by explaining something about Winter in the South. It’s all based on a propensity of false hope. While I’d say we Southerners are regularly a pretty cynical people, when it comes to the weather we tend to be unusually optimistic. We dream of a White Christmas, which usually turns into a January and February full of grey, rainy days. People say “snow day,” and we’re all like…

But the next day…

*/sad trombone/*

So you can imagine our shock when this happened…

This time, the forecast was actually right! Sleet and freezing rain left everything enveloped in a shimmering armor of ice, which I like to call nature’s winter glitter. Hardly any snow to speak of until this morning, but beggars can’t be choosers.

Anyway, the most comical thing about winter weather in the south is really how Southerners choose to prepare themselves for inclement weather. When snow hit NYC at the end of January, all my New York friends hit the liquor stores. Their pantry may only have had a box of Thin Mints and a pack of Ramen, but you can bet there were a couple bottles of bourbon.

Around here, on the other hand, the stores are emptied of bread and milk. This always baffled me. Somehow we think having the two most perishable items we can buy on hand during an ice storm is going to help. This may be because our pantry and liquor cabinet is always stocked. (After all, we’re Southern. We grow and make our own–click here for our moonshine punch recipe.)

Snow Day Salmon Recipe | Hannah & Husband

Last night’s dinner. We prepped for the weather by picking up a salmon fillet at Earth Fare on Sunday.

Nevertheless, I thought I’d take the opportunity to share what we keep on hand in the kitchen this time of year, and ask you to do the same. I’m curious how this varies from family to family, region to region.

We keep a lot of fruits and veggies on hand regardless of the time of year. I recommend always having frozen veggies on hand, but when thinking about fresh stuff this time of year, try to stick to veggies with a longer shelf life. The absolute musts to have on hand are onions, carrots, & lemons because they’re just so versatile. Other favorites for us are squash, apples, and potatoes.
We always have ingredients for chocolate chip cookies. Always. No exceptions. (This includes the bourbon smoked sea salt to sprinkle on top.)
Bacon & eggs… obvi.
Vegetable, chicken, and beef broth are always in our pantry for homemade soups or roasting meats and veggies.
Garlic is a necessity, and then I try to keep 3 fresh herbs that mix and match well on hand at all times. For instance, before this weather hit, I had gotten parsley, rosemary, and thyme. I can roast veggies and make a nice gremolata. I can make a compound butter. Or I can just throw all 3 in a soup or on the fish.
Pasta is our version of fast food. Lately, we’ve been especially hooked on this recipe for Cacio e Pepe (Thanks, Smiths!).

So that’s our list, what about yours?

What foods do you stock up on to prepare for winter weather?

Clean Out the Fridge Recipe

I have this tendency to get really excited at the market about all the pretty vegetables, buy said pretty vegetables, then eat about 2/3 of the pretty vegetables and have this weird assortment of stuff at the end of the week. Thus, my classic clean out the fridge recipe: Butternut Squash Soup.

Start with a simple base, add a couple more items of your choosing, and pick a spice palette. You’ll have a heart-warming bowl of winter goodness in no time that’s perfect for sipping as you binge-watch Netflix. Which, as you can see, we did just the other night…

Clean Out the Fridge Recipe
Butternut Squash Soup

The Must-Have List of Ingredients:

one butternut squash (obvi)
¹⁄₂of any onion you have on hand
at least 2 carrots
chicken broth (enough to cover all your veggies, usually about 6 cups)

The Optional List of Additions:
(pick at least 2)

sweet potato
apple
celery

Spices:

Pick one of the options and spice to taste. Start with a little, but I’m going to say that as a general rule, if you’re using dried spices, you’ll probably be using at least a ¹⁄₂ to 1 teaspoon for a big pot of veggies.

Spices (Option 1)
nutmeg
curry powder

Spices (Option 2)
ginger

Spices (Option 3)
cumin
paprika

If You’d Like a Creamier Soup:

If you want a creamier soup, simply stir in a dollop of Greek yogurt, sour cream, or heavy whipping cream just before serving. I’d recommend letting your creamy product warm up a bit on the counter as you cook so that it blends better with the hot liquid.

Make It:

First things first: You want to chop all ingredients to roughly the same size, and throw them in a heavy bottomed pot.

Next, cover with chicken broth.

Cover and bring to a boil over medium high heat. Once it’s boiling, turn your heat down to medium low. Let the pot simmer until the veggies are soft. (This can take 30 to 45 minutes depending on how much you have in the pot.)

Add a bit of spice towards the end.

Use an immersion blender to break down your softened vegetables.#

#FAIL:
I was once throwing a dinner party and experimenting with soup. I didn’t realize that throwing hot liquid into a blender can be disastrous (not to mention dangerous). The hot liquid exploded all over the walls and cabinets in my kitchen and me. Lesson to be learned: Either cool the soup before using a blender or buy an immersion blender. They’re $30-$40 and worth every penny!

Taste your soup. Do you need more spice? If so add some now.

If you’re using a cream ingredient, stir it in just before serving and be sure not to leave your pot on the heat.

We always serve this with cheese toast. You should too!

Cocktails & Carols

Husband (aka the king of selfies)

This weekend was our 3rd annual Cocktails & Carols party, and (if I do say so myself) it was the absolute best one yet. I get so overwhelmed by how blessed we are each year as all of our favorite people get gussied up (the dress is black tie or “festive”) and crowd into our little house to eat, drink, and sing! The group is always eclectic but when you have friends as fab as ours, lively conversation is never hard to come by.

Fun highlights from this year:

Our friend Ross brought a bottle of sparkly and a sword. I tried (& failed) 4 or 5 times to open it myself. Finally our friend Josh jumped in and got it on the first try! So much fun! In related news, if you see me purchasing a sword any time soon, it’s only for opening bottles of bubbly-I swear!

We know super talented people. This year, everyone enjoyed a keg of beer brewed by one of our friends. How cool is that?

Lots of Christmas carols were sung (obviously) as well as a selection of songs from both Disney and Rocky Horror Picture Show. But my favorite selection of the evening was when we all stood around the piano and sang Biz Markie.

In the living room, we had some visual candy running on the television as we played vintage Christmas records. If you haven’t seen the Pee-Wee’s Playhouse Christmas Special, you’re in luck. Netflix just released all of Pee-Wee’s Playhouse–including the Christmas special! Note: I may have to make Miss Yvonne’s outfit for next year’s party!

Finally, the food. Here are a few recipes that were requested:

Husband made Slaughter-style chicken and waffles using my cornbread recipe and grilled chicken dressed with sour cream, cilantro, & jalapeños. Delish!

Spinach Dip from scratch

Clementines dipped in chocolate with bourbon-smoked sea salt

Naughty: Lumps of Coal

Nice: Shortbread cookies with chocolate bows

This year’s signature cocktail was a Cranberry Orange Gin Fizz. But you should always remember that parties in the South involve bourbon–Lots. of. Bourbon. We went through several bottles.

Note to Self: Next year, buy multiple handles.

Hannah and Husband

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Tag Archives: Recipe

2 Ingredient Biscuits

You’ll Need:

Yes. It really is this simple.

Cilantro Pesto

Ingredients to Throw In Your Food Processor:

You should totally try it!

Crunchy Snack

All you’ll need:

More Vegetable Recipes:

Our Favorite All-Purpose Seasoning

All-Purpose Seasoning:

Try it on:

Nannie’s Chocolate Pie

You’ll Need:

Make It:

For the Meringue:

Make It:

*It’s Worth Noting…

What to do with Leftover Pot Roast

What You’ll Need:

What You’ll Do:

How to Roast Vegetables (2 Ways)

Winter Pantry

What foods do you stock up on to prepare for winter weather?

Clean Out the Fridge Recipe

Clean Out the Fridge Recipe
Butternut Squash Soup

The Must-Have List of Ingredients:

The Optional List of Additions:
(pick at least 2)

Spices:

If You’d Like a Creamier Soup:

Make It:

Cocktails & Carols

Fun highlights from this year:

Finally, the food. Here are a few recipes that were requested:

About Us

You’ll Need:

Yes. It really is this simple.

Ingredients to Throw In Your Food Processor:

You should totally try it!

All you’ll need:

More Vegetable Recipes:

All-Purpose Seasoning:

Try it on:

You’ll Need:

Make It:

For the Meringue:

Make It:

*It’s Worth Noting…

What You’ll Need:

What You’ll Do:

What foods do you stock up on to prepare for winter weather?

Clean Out the Fridge Recipe Butternut Squash Soup

The Must-Have List of Ingredients:

The Optional List of Additions: (pick at least 2)

Spices:

If You’d Like a Creamier Soup:

Make It:

Fun highlights from this year:

Finally, the food. Here are a few recipes that were requested:

Clean Out the Fridge Recipe
Butternut Squash Soup

The Optional List of Additions:
(pick at least 2)