4.09.2014

Rosemary Orange Cream Biscuits

Rosemary Orange Cream Biscuits

Rosemary Orange Cream Biscuits

There is this feeling that I have about biscuits; this sense of accomplishment every time I take a pan or skillet full of warm flaky biscuits out of my oven. I can’t help but smile and remember the journey that I took to get here. Biscuits were the very first thing I ever learned how to make, with the guidance of 2 very different cooks.. Something you enjoy, something that seems so simple can turn out to be an innumerable lesson in patience and leaf lard.
You need equal parts lard and butter.. Use just shortening
The buttermilk must be cold..  
Then never use shortening cause only the “fat of a pig” can fluff those biscuits..
These rules and processes began to take away from my adoration of the beloved buttery southern gems..
It took a day in the kitchen with my great aunt for me to turn back around and keep trying.
Her words were to stop overthinking what you’re preparing.. Take the love you feel in your soul for those sitting around the table and let it flow to the food and it’ll show in those biscuits..
Which I’ve always been told is the true meaning of “Soul Food”  
“And if that don’t work use 2 handfuls of flour and a mug of cream.. is all the same”

So with that I walked down this path to biscuitville with a handful of cream biscuits.

Rosemary Orange Cream Biscuits

In their simplest form, Cream Biscuits are 2 cups of self-rising flour and 1 cup of cream.. The end result is a flaky biscuit that could win over anybody.
There is a batch of biscuits made every Sunday in my house, some more complex than others. This is sort of a necessary act for me, reliving this tradition. Sunday dinner meant a gathering at the table, normally my Aunt Mabel’s house.. There were always biscuits and in the summer some church folk would meet in the park and break bread together.
There was this one lady who made this “cake” and I use that term loosely because this cake was really one large cream biscuit that she’d cook in a cake pan, then slice through the middle and add homemade orange marmalade and whipping cream to the center..
Sweet Orange Cake..
It was everything a cake should be and the inspiration behind these biscuits..

Warm biscuits that are studded with bits of orange zest and rosemary are nothing short of incredible. They’re also very simple with impressive results.

Rosemary Orange Cream Biscuits




Rosemary Orange Cream Biscuits
Prep Time-20 mins Cook Time- 12-14 mins Yields-  1 dozen 

Ingredients:                                                                                                     

2 cups self-rising flour                                                                                                   
1 cup heavy whipping cream                                                                     
Zest of 1 orange
¼ cup of orange juice
3 tablespoons rosemary, chopped

Directions:
Preheat oven to 400
Add the flour to a large bowl. Make a well in the center and pour in cream stirring until flour is moistened. Add in orange zest, juice and rosemary. Mix with spatula until the dough begins to pull away from the sides of the bowl. If there is flour remaining on the bottom of the bowl add some additional cream (about a tablespoon at a time).
Lightly sprinkle a board or other clean surface with flour. Turn dough out onto board and sprinkle a little flour on top of the dough. With floured hands, pat dough out to a ½ inch thick, fold dough in half and pat out into a ½ an inch thick for a normal size biscuit or about ¾ inch for taller biscuits. Brush off any visible flour from the tops of the biscuits. Using a biscuit cutter (or the rim of a drinking glass) cut out each biscuit.  Use the scraps to make additional biscuits.
Waste not want not.
Place biscuits  onto  a buttered or greased baking pan. Bake biscuits for a total of 10-15 minutes.  Remove from the oven and serve while warm. Brush biscuit tops with melted butter if that’s your thing.


A few things:  To give biscuits a nice brown top, brush them with the egg white of one egg. My grandma uses a egg yolk and cream egg wash but this can cause your biscuits to get brown rather quickly if not watching. If using a skillet, warm the skillet in the oven first for about 10-15 minutes then add your biscuits to the skillet. This makes for a crustier bottom on the biscuit..

4.02.2014

Hot Crab Stuffed Buttermilk Crepes

Hot Crab Stuffed Buttermilk Crepes

Crepes or a bitch of a pancake which would be a more appropriate name.
You make this batter that can’t be too thick, that can’t be too thin.
It helps if it’s not lumpy and the batter is smooth.
It also helps if you have the right pan…
Use a blender, don’t use a blender..
As I stood over my hot ass stove pouring my 5th batter of crepes, I had these weird thoughts of my numerous attempts at finding the perfect skin care regimen. All the different products that I’ve tried in an effort to ward off the signs of dry, brittle looking cactus skin also known as aging.
That… like crepes is a process of trial and error.
Mix, blend, don’t blend, hot skillet, pour, breaks crepe while flipping..
Exfoliate, hydrate, wash face, dry face, put on sunscreen, wait for death.

I told my husband about my thoughts on skincare and crepes.. He asked me if I’d seen my therapist that week..

Hot Crab Stuffed Buttermilk Crepes

In the end, I became more comfortable with my crepe flipping form as well as discovered a great recipe for buttermilk crepes.
Buttermilk is a southern kitchen staple. It’s always been added to just about everything from mac and cheese to cabbage.. Yes buttermilk braised cabbage and “fat back” is some southern soul food realness.
The buttermilk added that hint of a tangy flavor to these crepes and the recipe makes enough for you to get your crepe flipping skills just right.
Of course they wouldn’t be complete without some sort of filling, so I decided to go the savory route and stuffed them with spicy cream like crabmeat.
Ever been to Charleston, South Carolina..? The home of hot crab perfection or more widely known as “Meeting Street Crab” It’s sort of a creamy cheesy crab au gratin dish.
One that inspired me to make this creamy crab like filling with a little heat to add to these crepes..
Straight up legit..

Now if I can only find a solution for my cactus skin..



Hot Crab Stuffed Buttermilk Crepes

Hot Crab Stuffed Buttermilk Crepes
Prep Time- 15mins Cook Time-10 Yield- 4- 6 servings 
Adapted the Buttermilk Crepes from What Katie Ate  

Ingredients:

Buttermilk Crepes:
2 cups all purpose flour
4 eggs
2 ½ cups whole milk
1 ½ cups buttermilk

Filling:
 2 tablespoons olive oil
1 shallot,chopped
1 clove garlic, minced
8 oz lump crabmeat
½ teaspoon ground red pepper
3 tablespoons fresh parsley, chopped
2 ½ cups heavy cream

Directions:
There were 2 methods that I tried for these crepes  (note to self: everything is on the internet)
The first one was to add flour to a large bowl. Slowly whisk in the eggs. Then gradually add in the milk, stirring until smooth.  Basically the “by hand method” .
The 2nd method was to add all of the crepes ingredients in a blender and blend until smooth. Place in the refrigerator for 1 hour before using.  I tired these both but the results seem to be the same to me. Let me know which one works for you.

After mixing your crepe batter, in a small pan add a small pat of butter so that it will melt and coat the pan. Pour ¼ cup of the crepe batter into the center of the pan and swirl around to spread evenly. Allow to cook for about 1 minute. Then using a spatula and saying a small pray flip the crepe over and allow to cook on the other side for another minute. It helped to shake the pan a little before flipping. Also, I had to use a little canola oil spray to keep the crepes from sticking. Just keepin it real.
Turn crepe out onto a plate and repeat with remaining batter. You can keep the crepes warm in the oven while you finish the rest and make the filling.

For the filling
In a saucepan, add the olive oil, shallot and garlic and cook until the shallots are translucent. Add in cream and cook until thickened, stirring occasionally.
Add in the crabmeat, pepper, and parsley cooking for about 3 to 4 minutes.

To assemble: place about a tablespoon of crab filling into each crepe. Fold the crepe in half, then fold again..

Now let’s eat.