biscuits and such | Blog
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Grilled Ramps

Ramps are one of the true signs of Spring in the market. Their fleeting presence gives us a glimpse of what’s to come, a taste of the fruits and vegetables we’re all pining for. Spicy, fresh, green, crunchy, ramps are like nothing else and also like everything else.

 

grilled ramps 1

grilled ramps 5

 

I grilled ours and served them with sliced baked potatoes (in mini cast iron pans because why not) and pork chops. It was easy, it was delicious, and more importantly it was a break from the kale we’ve been eating nonstop since October. Glad you’re here, ramps, I’m ready for the summer’s bounty you’re taunting!

 

grilled ramps 2

grilled ramps 3

 

Grilled Ramps

 

Fresh ramps

Olive oil

Sea salt

Red pepper flakes

 

Wipe the ramps down with a wet cloth to remove dirt. Drizzle the ramps with olive oil, making sure the leaves in particular are lightly coated to avoid burning. If cooking on a grill, lay down a layer of tin foil. Otherwise, cook on a skillet over medium heat. Cook for 4-5 minutes on each side, until leaves have browned. Sprinkle with salt and red pepper flakes and serve hot.

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Littleneck Clams, Salmon & Collards Skewers, Grilled Asparagus

This Spring has been absolutely lovely. The weather, in what I can only take as a third trimester miracle, has been actual spring weather, for weeks. Usually in these parts we get a few days of glorious spring and then it’s 90F+ and 100% humidity out until November. But we’ve had the most incredible stretch of cool, clear days, just warm enough that the whole of town has erupted in bloom.

 

salmon skewers

 

Our farmer’s market on the river opened up for the season a few weeks ago, and I was pleasantly surprised by all the options, especially the greenhouse heirloom tomatoes that were too beautiful to resist. This morning I picked up tomatoes, asparagus, littleneck clams, fresh mozzarella, garlic, salmon, onions, and collards and we had a spring feast, firing up the grill for the first time this season.

 

clams 2

 

In what was maybe the best change-of-season use of collards imaginable (I love collards but I’m a little tired of my tried and true winter collards), we decided to fold the collards and add them to the kabobs. Along with sliced lemon, red onion, and salmon it made a fantastic kabob, coming off the grill tender and bursting with flavor. We also grilled the asparagus, with lemon juice and olive oil, and the clams. My clam sauce is classic and irresistible- white wine, butter, garlic, salt, basil. The tomatoes and mozzarella were tossed with olive oil and basil, salt and pepper, and tasted like everything that is good about summer.

 

grilled asparagus 1

 

Eating has been different these past 7 months, and my relationship with food has changed dramatically. It’s been interesting to watch, and a little bit like a roller coaster to experience. With 9 weeks until my due date I’ve reached the place where I’m low on space in my stomach, and I’m finding myself gravitating towards the foods that are gentle on me. I predict that by July this baby will be mostly composed of watermelon and tomatoes.

 

clams 1

 

I’ve been thinking a lot the past few months about what I want to happen with this blog, this space. All these life changes- finding out I have celiacs, getting pregnant- have forced me to really step back and have given me the chance to evaluate what this all looks like going forward. I don’t have all the answers, but I have realized something important- I want to share the best of what I have to offer here. So instead of pushing myself to come up with scheduled content, I will be here when I have something valuable to offer, something I think you’re hungry for. This week, that means clams, asparagus, and salmon skewers. I’ll be back soon with the next delicious thing to cross my table. In the mean time, there are eight years of archives to keep you full.

 

 

Salmon, Lemon, & Collard Skewers

 

1lb fresh salmon

2 large lemons

6-8 collards leaves

1/2 red onion

Olive oil

Salt

 

Cut your salmon into cubes, your onion into chunks, and one of your lemons into slices and halve the slices. De-rib your collards. Add your ingredients to the skewer, taking care to pass the skewer through the middle of the salmon and onions and on the rinds of the lemon. Fold your collards into a cube before skewering them.

Toss with olive oil, lemon juice, and salt. Allow to marinate 1-3 hours before grilling. Grill 5-6 minutes on each side, and serve hot.

 

Grilled Asparagus

 

1 bundle asparagus

1 lemon

Salt

Olive oil

 

Trim your asparagus ends. Make a tin foil boat and toss the asparagus with olive oil, lemon juice, and salt. Grill, tossing occasionally, for 15-20 minutes, or until tender.

 

Little Neck Clams in White Wine Sauce

 

2 dozen clams

1 stick butter

3 cloves garlic

1 tsp sea salt

1 cup dry white wine

Handful fresh basil

 

Grill your clams for 10-12 minutes until they are wide open. While they’re on the grill melt the butter with the minced garlic over low heat. When the butter has browned slightly, stir in the wine and the salt. As soon as the clams are off the grill toss them in the sauce and transfer to a serving bowl. Top with chopped basil. Serve hot (you might want some bread for lapping up that sauce afterwards!)

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Buttermilk Biscuits

Last weekend we had a baby shower here in Wilmington celebrating the forthcoming baby Rosemond-Hoerr. I have to say, it was pretty kick ass. It was a co-ed shower at our favorite local home-brew shop/brewery, and it was just the sweetest afternoon where everyone hung out and drank beers (not me, clearly), and played ring toss and corn hole, and caught up, and celebrated, and ate biscuits, and took silly photos in the photo booth. It doesn’t get better than that!

 

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After a lot of me pushily offering to help in any way possible (I’m really bad at not helping) the hosts graciously agreed to let me make biscuits for a biscuit bar, and it was fantastic. We had buttermilk biscuits (gluten free and traditional), ham, a cheese spread, mustard, lemon curd, jams and jellies, honey- all the fixins. I’m not usually one to pat myself on the back, but damn. Those biscuits hit the spot.

 

 

The past six months have been really surprising in so many ways, but every moment of this journey I have been overwhelmed by how much this baby is loved. I mean, I know Dan and I are out of our minds excited to meet this kid, but it brings me to tears how much joy there is in our community of friends and family about this baby. We are incredibly lucky.

 

biscuits 1

 

An extra special thanks is owed to my friends Megan, Liz, and Lauren for orchestrating this whole spectacular day. When I count my blessings these three are high on the list, and not just for throwing a killer shower. All three of them were incredible support during the long road leading up to this pregnancy, and all three of them have endured more text messages about my pregnancy symptoms than anyone should have to read. They are really good eggs, those three.

 

biscuits 3

 

Buttermilk Biscuits

biscuits:

2 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 stick butter

1 cup buttermilk

 

to make the biscuits: 

 

Heat oven to 425F. Mix together dry ingredients. Cube butter and work in with your hands, breaking the butter up into small pieces and mixing in with the dry ingredients, until the texture resembles cornmeal. Stir in the buttermilk. Transfer to a floured surface and press into a rectangle. Fold on itself and pat into a rectangle. Repeat three or four times, finishing with a large rectangle of dough that is 1″ thick. Use a biscuit cutter to cut into rounds and place on a lined baking sheet. Brush the top of each biscuit with melted butter and bake for 15-18 minutes or until golden brown.

 

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