Blog - biscuits and such
southern food blog
10088
paged,page-template,page-template-blog-large-image-whole-post,page-template-blog-large-image-whole-post-php,page,page-id-10088,paged-28,page-paged-28,ajax_fade,page_not_loaded,,select-child-theme-ver-1.0.0,select-theme-ver-2.8,wpb-js-composer js-comp-ver-4.3.5,vc_responsive
 

My Cookbook Collection

 

A few weeks ago we were moving furniture around as part of a purge of Dan’s office (wahoo!), and all of the sudden there was a big open space in the kitchen. Since Dan’s record collection has been inching all of the books out of our bookshelf it seemed only natural to relocate some of those books into the kitchen. So! Thanks to the power of suggestion and our miter saw I have two beautiful new shelves in the kitchen. I thought I’d take advantage of the moment and share what books I’ve got on my shelves and what I’m digging. (I feel like I should note that these are not affiliate links).

 

cookbooks 1

 

from left top shelf

 

They Draw and Cook / Southern Food Truck Cookbook / The Feed Zone Cookbook / The No Time to Cook! Book / Foods that Make You Say Mmm-mmm / Cooking in the Moment / Honey & Jam* / A Boat, A Whale, and A Walrus / A Southern Gentleman’s Kitchen / Charred & Scruffed / Dessert for Two / Date Night In / Lighten Up, Y’all / Farm Anatomy / New Encyclopedia of Southern Culture: Foodways / The Edible South / The Southern Foodways Alliance Community Cookbook / Oxford Companion to Food

 

On the bottom shelf are two handmade books filled with recipes of my own that I want to save and preserve (and eventually pass on).

 

*this is a new addition so it’s not in this picture but you can see it in the top picture. It’s a wonderful book!

 

cookbooks 2

 

from top left

 

Complete Pie CookbookCooking up a StormLocal Flavors / Southern Pies / The Larder / Charcuteria / Screen Doors and Sweet Tea / The Bread Baker’s Apprentice / Irish Cooking / The Art of Preserving / Grand Diplome Cooking Course / Charcuterie

 

from bottom left

 

Seasoned in the South / Bourbon & Bacon / Cajun Kitchen / Come into the Kitchen Cookbook / The Kinfolk Table / Share / Frank Stitt’s Southern Table / The Meat Cookbook / The Whole Hog Cookbook / The Farmer’s Kitchen / The Homesteader’s Kitchen / Fresh from the Farmer’s Market / Y’all Come Over / Mrs. Wheelbarrow’s Practical Pantry / Bon Appetit Y’all / The American Cookbook / Recipes from Our Front Porch / Classic Southern Desserts / The Southern Po’ Boy Cookbook / The Lost Art of Pie Making / Biscuits /  How to Cook Everything Fast / Cheese & Beer / The Portlandia Cookbook

 

There it is, my cookbook collection. What’s on your shelf? Any classics (or new must-haves) that I’m missing?

Read More

Lovely Internet 5.22.15

1. How do I get my hands on some of these seeds?

2. The Great NC Barbeque Divide.

3. “Farm to Table” is basically meaningless.

4. A look at #WacoThugs

5. Maybe you don’t actually want to tweet that to @POTUS.

6. Nutrition + Joy = Nourishment  (seriously, I watched this as I roasted parsnips this morning (long story) and it was fantastic. Just perfection.

7. One of my favorite books growing up was about the Peacock RoomHow interesting is this reimagining of Whistler’s famous creation?

8. Life lessons from Anthony Bourdain.

9. It may be the vodka talking

10. Some solid biscuit advice.

 

For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Subscribe to my bloglovin’ feed to make sure you never miss a post. Follow along with MissElenaeous for thoughts on everything other than Southern food.

Read More

Old Fashioned Strawberry Ice Cream

When I was growing up, my Uncle Kevin had an old-fashioned, hand-crank ice cream maker. I have vivid memories of the family gathering around the table at the neighborhood clubhouse, where we held every single annual summer gathering for as long as I can remember, watching as my uncle cranked away. The chilled delicacy he created was the best peach ice cream we’d ever had partially because my Aunt Jinx drove those peaches all the way from Georgia but mostly because we’d all seen the hard work that went into making it. Not unlike the satisfaction that comes with the first ’mater sandwich of the season after planting tomato seeds in the dark of February, our ice cream tasted better because we’d had to work for it. That is one of life’s truisms: Things are always sweeter after a bit of effort.

 

If you’re nodding along with me and thinking I want that! I want to eat ice cream knowing that I made it thanks to sure force of will and forearm strength! but quickly cursing the fact that you’re lacking the proper equipment, let me reassure you that anyone who has two plastic bags or two tins of different sizes can make ice cream at home, the old-fashioned way.

head over to Our State Magazine for the rest of the story and the recipe!

strawberry ice cream 6

Read More