Category: Side Dish

Posted on » by Ashley » Theme:

Iron-Skillet Succotash

Iron-Skillet Succotash
Bon Appétit November 2010

3 tablespoons butter
1 large white onion, cut into 1/2-inch pieces (about 2 1/2 cups)
18 ounces medium zucchini (about 4), trimmed, cut into 1/2-inch cubes
1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
1 large orange bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
1 10-ounce package frozen lima beans or shelled edamame, partially frozen
1 10-ounce package frozen corn kernels, partially frozen
1 tablespoon minced fresh marjoram
Coarse kosher salt

The technique: Skillet-roasted
Cooking veggies over moderate heat for a bit longer than you would for a typical sauté helps meld flavors while retaining texture. The added benefit? Side dishes cooked on the stovetop preserve precious oven space.

Preparation
Melt butter in heavy large skillet (preferably cast iron) over medium-high heat. Add onion; cook until golden, about 5 minutes. Add zucchini and peppers; cook until beginning to soften, stirring often, about 5 minutes. Add lima beans and corn; cook until heated through, stirring constantly, about 5 minutes. Mix in marjoram. Season with coarse salt and black pepper. Transfer succotash to large bowl and serve.

Posted on » by Michael » Theme:

Chicken Gravy & Drop Biscuits

Description: Hot chicken gravy with mixed vegetables, served over fresh homemade biscuits
Yield: 6 servings

Biscuit Ingredients:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup shortening or butter
1 cup milk*

Chicken Gravy Ingredients:
2 cups cooked, cubed chicken
2 cups mixed vegetables (carrots, peas, and corn)
3-4 cups chicken broth
2 tablespoons minced onions
1 clove minced garlic (or use 1/4 teaspoon garlic salt)
1/4 teaspoon parsley
Salt and pepper, to taste
1/2 cup all-purpose flour
1/2 cup cold milk

Chicken Gravy Directions:

  1. Cut carrots into small chunks and cook with some of the broth in a large stock pot until tender; add onions, peas and corn and cook 10 minutes more.
  2. Add chicken pieces, seasonings, and broth. Bring to a boil and cook for 5-10 minutes.
  3. In small bowl, whisk together the flour and milk, removing lumps. Slowly pour into boiling mixture, stirring constantly. Boil for several minutes, until thickened into gravy. Taste and add salt or pepper as needed.
  4. Serve over hot fresh biscuits.

Biscuit Directions: (I used the other recipe)
1. Combine flour, baking powder, and salt in a bowl. Cut in shortening.
2. Add milk, stirring just until moistened.
3. Drop biscuits onto ungreased baking sheets and bake at 450 degrees for 10-12 minutes or until golden.

Additional Notes:
This gravy can also be served over rice or pasta, if desired.
*If you would like to roll out your biscuits and cut into shape, reduce the amount of milk to 3/4 cup rather than 1 cup.
Tammy’s mom created this recipe after being served a similar meal in the hospital after having one of her children. Bet you’ve never heard of hospital food being so good that you want to make it at home! 😉
Baking powder biscuits recipe from a Better Homes and Gardens Homemade Breads cook book.

Preparation Time: 45 minutes
Cooking Time: 30 minutes (gravy); 10-12 minutes (biscuits)
Tammy’s Review: My rating: 10/10. This is a simple yet delicious meal. I make it when I have leftover chicken to use up. It’s good enough to serve to guests, but easy enough to make for lunch. The vegetables add a nice color and help round out the meal.
Posted on » by Michael » Theme:

Bakewell Cream Biscuits

Bakewell Cream Biscuits

These tasty Maine-style biscuits are extra-tall and fluffy, and don’t require buttermilk. Our thanks to the Bakewell Cream folks of Hampden, Maine for this recipe.

  • 4 cups King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend
  • 4 teaspoons Bakewell Cream*
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ½ cup (8 tablespoons) cold butter
  • 1 ½ cups cold milk

*NOT Bakewell Cream Baking Powder; just plain Bakewell Cream

Directions

  1. Preheat the oven to 475°F. Lightly grease a baking sheet, or line with parchment.
  2. Whisk the dry ingredients together in a bowl.
  3. Work in the butter till the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact.
  4. Add the milk, stirring till everything is moistened.
  5. Turn the dough out onto a clean work surface (a silicone mat works well), and fold it over once or twice. Pat it into a ¾”-thick square, rectangle, or circle.
  6. Cut the biscuits with a round or square cutter. Place them on the prepared baking sheet. Brush their tops with milk or melted butter, if desired.
  7. Bake for 5 minutes, then turn off the oven. Leave in the oven for an additional 5 to 10 minutes, till they’re golden brown.
  8. Remove from the oven, and serve warm with butter and honey, jam, or gravy.
  9. Yield: about 1 ½ dozen big (2 1/2″) biscuits, or about 32 smaller (1 1/2″) biscuits.

Recipe summary
Hands-on time: 15 mins. to 20 mins.
Baking time: 5 mins. to 10 mins.
Total time: 20 mins. to 30 mins.
Yield: about 1 1/2 dozen 2 1/2″ biscuits, or 2 1/2 dozen smaller biscuits

Tips from our bakers

  •  Shape biscuit dough ahead, freeze, and enjoy hot biscuits FAST. Simply place unbaked biscuits on a baking sheet, and freeze till solid. Wrap airtight in a bag. When ready to serve, preheat your oven to 475°F, and bake biscuits for 8 minutes. Turn the heat off, and leave in the oven for another 5 to 8 minutes, till they’re golden brown.
  • How about some tasty variations? For cheese biscuits, toss 1 cup diced sharp cheddar cheese with the dry ingredients and butter, just before adding the milk. For chocolate chip biscuits, same deal: toss 1 cup chocolate chips with the flour/butter mixture just before adding the milk. Bake as directed at right. Chocolate chip biscuits may also be sprinkled with coarse white sparkling sugar just before baking.