Tuesday, February 26, 2008

Cornmeal/Sage/Chive Biscuits with Bacon and Redeye Gravy

Folks - this starts the food archives. From this point back in the archives are simply the recipes that have been on the blog since it's first public post of 2008. There are some recipes in the blog that aren't here, so enjoy browing the regular content. - Brigid
Cornmeal Biscuits with Sage and Chives
(c) 2013 Brigid at Home on the Range
1 and 1/3 cup White Lily SELF RISING flour
3 Tablespoons corn meal
1/8 teaspoon sugar
1/4 teaspoon cream of tartar
1 tablespoon finely chopped fresh chives
1/2  tsp. dried/crushed sageleaves
6 Tablespoons salted butter
1 /2 cup whole milk
2 teaspoons lemon juice

Preheat oven to 450 degrees F.

Mix milk and lemon juice in a small bowl and let sit while you mix up everything else (let sit at least 8-10 minutes)

Mix self rising flour, cornmeal, sugar and cream of tartar.  Add in chives and sage and blend.

Make a well in the center and pour in the milk mixture, stir just until combined. Cut in butter with two knives or pastry blender until butter is in tiny little bits (don't incorporate completely for flakier biscuits.)  If dough is "wet" looking, add in another Tablespoon of flour as you knead.

Drop onto floured board and kneed 4-5 times (no more than that). Cut with 2 inch glass dipped in flour and bake on cookie sheet sprayed with non stick spray for 13-14 minutes, until golden on top.  Makes six biscuits.

Redeye Gravy

8 slices thick cut hickory smoked bacon
2 teaspoons flour
1 cup strong black coffee, room temperature
1/2 cup chicken stock
pinch of brown sugar
pinch of cayenne pepper
salt and pepper to taste

Cook bacon until crisp in a cast iron skillet. Remove half of the drippings and save. Set bacon aside to keep warm. Reduce heat slightly and in remaining drippings stir flour, whisking on low until golden and stirring up browned bits of bacon (about 3-4 minutes)

Pour coffee and stock into the bacon/flour mixture, whisking constantly, raising heat to low/medium until mixture comes to a boil, reduce heat slightly, add brown sugar and cayenne and simmer until slightly thickened (this won't be near as thick as Sawmill type gravy, but less flour makes the flavors really shine)

Add a dash of salt and pepper.  Serve over bacon and biscuits

   

Tuesday, February 19, 2008

Packing Heat - Dark Chocolate Brownies with cinnamon and espresso

 
 
2 cups sugar
pinch of Pink Himilayan salt
1 stick unsalted butter (at room temperature)
1  and 1/2  teaspoon Penzey's Mexican vanilla
4 large eggs (also at room temperature)
1 1/2 cups cake flour
1/4 cup Sharffenberger unsweetened cocoa powder
1/4 cup Penzey's Natural High Fat Cocoa  (this one has a strong dark, chocolate flavor).*
2  teaspoons instant espresso powder
1/2 teaspoon Vietnamese cinnamon (also Penzey's)
1/2 cup whole milk

Note:  If you don't have these two cocoas, a 1/2 cup of Hershey's Special Dark  can be substituted but if you can get one or both of these, it makes a nice difference.

Set oven to 300 degrees. That's right 300.F.  These babies cook for a whole hour giving the intense flavors time to work their magic. 

Cream the butter, sugar, vanilla and salt with a hand mixer until smooth.  Add the eggs, one at a time, beating after each addition.

Sift the flour, the espresso powder, the cinnamon and the cocoas  all together, adding it in the butter mixture,  mixing on low until well combined.

Pour into a buttered 12 x 15 pan (not a 13 x 9 and not a 8 x 8)

Bake for ONE HOUR.  These are very good frosted,  but also good just right out of the pan.