"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.

Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Saturday, February 14, 2015

Buttermilk Biscuits

I like to use buttermilk for many things. It makes a great pie and it also makes wonderful , tall, fluffy, biscuits. Following the recipe below, place your biscuit dough on a floured surface and pat into a square that is about 2 inches high. Cut with a knife into 9 sections. Dip the biscuits into butter before placing them onto the baking sheet............

and you will have a plate of tall, fluffy, biscuits

perfect for morning breakfast, brunch, or dinner!
Also, in baking, I always use a lot of eggs and rely on my chickens to produce them for me. Sometimes, my chickens hide the eggs and I don't discover a nest for a week or two. I don't want to throw all of those eggs away.........yet I don't want bad eggs.
If you visit my country blog, you can find out how to tell a good egg.........from a bad one.
Just click onto this link

Buttermilk Biscuits
2 1/4 cups flour
1 Tbs. baking powder
1 Tbs. sugar
1 Tsp. baking soda
1 Tsp. salt
1 stick cold butter, diced into small chunks
1 cup buttermilk

Preheat oven to 450 F. spray pan lightly with cooking spray.
Whisk together flour, baking powder, sugar, baking soda and salt until mixed. Add cold butter chunks and using a pastry blender, mix until the mixture resembles crumbs.
Fold in the buttermilk until a dough forms.
Sprinkle flour on to your work space and turn dough out on to it.
Lightly work dough into a square that is about 2 inches high.
Use a knife or pizza cutter to cut 9 squares.
Melt 1/4 cup of butter and roll biscuits in the butter and then place them on baking sheet.
Bake in oven for about  11 to 12 minutes until light golden brown. Enjoy!

Wednesday, February 4, 2015

Helen Corbitt, the woman who created Texas Caviar

Helen Corbitt (1906–1978) an American chef and cookbook author was an instructor and managed the tearoom at the University of Texas in 1955. In 1955, after being courted by Stanley Marcus for eight years, she joined Neiman-Marcus as Director Of Food Services for the Neiman Marcus’s Zodiac Room. Texas Caviar, is a festive contribution to our Texas palate by Helen Corbitt . Legend has it that the sophisticated New Yorker, new to the state and tasked with preparing a fancy dinner using only locally grown foods, almost met her match in the humble cowpeas, which she was none too fond of. 

Hoping to make them both posh and palatable, she pickled the little devils and unwittingly created one of the Lone Star State’s favorite party dishes. 
 This recipe is on page 13 of her cookbook under the title of Pickled Black Eyed Peas.
Here is the recipe 
2 fifteen-ounce cans cooked black-eyed peas
1 cup salad oil (modern palates may prefer less oil; start with 1/4 cup and add more to taste)
1/4 cup wine vinegar or more, to taste
1 whole garlic clove
1/4 cup thinly sliced onion
1/2 teaspoon salt
cracked or freshly ground black pepper

Drain liquid from the peas. Place peas in a bowl, add remaining ingredients, and mix thoroughly. Store in a glass jar in refrigerator and remove garlic bud after one day. Store at least two days and up to two weeks before eating. You’ll need a plate and fork for these.
The vintage cookbook above, copyright 1957, is currently for sale on my Etsy shop.
You can find it by clicking onto this link