Blog - biscuits and such
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Roasted New Potatoes & Pickled Green Tomatoes

At some point in the past few weeks my infant started to become a baby, and life started to get a little bit easier. He naps (albeit almost exclusively in a wrap but I’ll take what I can get right now), he’s been sleeping 5-6 hour stretches at night, and when he’s up he’s smiling, making eye contact, laughing, and generally being adorable. The haze of infant hood is starting to lift and we’re settling into life with a baby.

 

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Dan (sweet husband that he is) is still cooking dinner most nights because my hungry baby nurses in an hours long block every evening, but I’m not complaining because Dan is an amazing cook (who recently discovered he loves making mashed potatoes) and I am savoring the time spent snuggling my baby. I did get back in the kitchen this weekend while Everett was napping with Dan (also a win) to make roasted potatoes and pickled green tomatoes for brunch with friends.

 

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On an outing this week to a local farm store (we visited two and one had goats, so it was a great week) I picked up some local new red potatoes and green tomatoes, both of which were too beautiful to pass up. I quartered the potatoes and tossed them in olive oil, bacon drippings, and butter (because brunch is meant to be delicious) and roasted them to crisp perfection. Paired with the quick pickled green tomatoes it was a wonderful salt/vinegar experience, especially when served with the rest of brunch- frittata, bacon, and french toast. Brunch is the most wonderful meal of the day, isn’t it?

 

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Green tomatoes (and potatoes too for that matter) are a sign of summer winding down, and frankly that is bittersweet. This summer has been one of the best and hardest of my life. I’m excited to see what fall brings, excited to see who Everett becomes, excited to introduce him to all of my favorite things about the changing seasons. We’re currently in a year full of firsts, so even though I’m sad to say goodbye to all of the wonderful things summer has been, I can’t wait for what comes next. In the meantime I’ll be eating as many ripe tomato sandwiches as I can because I’m not ready to let that go just yet.

 

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Roasted New Potatoes & Pickled Green Tomatoes
feeds 8-10

 

2lbs red potatoes

1/4 cup olive oil

1 tbsp bacon drippings

4 tbsp butter

Salt, pepper, red pepper flakes

6 green tomatoes

4 cups apple cider vinegar

1 tsp salt

 

Heat oven to 375F. Rinse and quarter potatoes. Toss them with olive oil, bacon drippings, salt, pepper, and red pepper flakes. Cube butter and sprinkle on top. Roast for 45 minutes, turn, and then roast an additional 20-30 minutes or until cooked through and browned.

While your potatoes are cooking, halve and thinly slice tomatoes. Combine in a non-reactive pot with acv and salt. Simmer over medium/low heat for 45 minutes. Drain off liquid and cool to room temperature.

Serve while potatoes are hot.

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Chocolate Cayenne Zucchini Bread

 

I’m back in the kitchen! It only took me seven weeks to find the motivation and the desire to strap the baby on and get back to cooking. Granted it took me another week and a half to sit down and write this post, but baby steps! I’m getting back in the saddle, slowly and with a baby very close by at all times.

 

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chocolate zuchinni bread 4

 

In what is probably not a surprise to anyone who has ever been a nursing mother, this recipe comes to you courtesy of a craving. My pregnancy cravings were real (hello pickled okra and watermelon), but my nursing cravings? They are out of control. After a few weeks of thinking about chocolate zucchini bread, I realized I had found the motivation I needed to get back to my kitchen.

 

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Life right now is amazing. And hard. And beautiful. And messy. And frequently unwashed. I’m taking it one moment at a time, surviving with the help of coffee and baby smiles. And snuggles! God, the snuggles and smiles make it all more than worth it. Hopefully it won’t be another 8 weeks before I get something made and ready for you, but I’ll be back!

 

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Chocolate Cayenne Zucchini Bundt Cake
adapted from The American Cookbook by Elena Rosemond-Hoerr

1 stick butter (room temperature)

1/4 cup coconut oil

1 cup sugar

1 cup light brown sugar

1/2 tsp vanilla extract

2 eggs, room temperature

2 cups all purpose flour

2 tsps baking powder

1/2 cup cocoa powder

1 tsp cinnamon

1/2 tsp cayenne pepper

Pinch of salt

2 zucchini (400g), grated

1/2 cup powdered sugar, for dusting

 

Preheat the oven to 325F. In a mixer combine butter, oil, sugar, and vanilla extract. Add in the eggs, one at a time, beating well.

 

Sift together flour, baking powder, cocoa, salt, cinnamon, and cayenne. Add to the butter mixture a little at a time until well combined. Use a rubber spatula to fold the grated zucchini into the batter, stirring well so that the zucchini is well coated.

 

Transfer into a greased bundt pan. Bake for 1 hour, or until a toothpick comes out clean. Allow to cool 10 minutes before transferring onto a rack. When the cake has cooled completely, transfer to a plate and use a sieve to top with powdered sugar.

 

Make this Gluten Free

Add 1 zucchini

Substitute all purpose flour for all purpose gluten free (I used Krusteaz brand for this cake but also have had success with King Arthur’s blend)

Bake 1 hour, 15 minutes

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Kohlrabi & Potato Hash, and an Introduction

First things first, I had a baby! Everett David joined us on June 20th, just in time for the summer solstice strawberry moon. Even though he came early (twelve whole days!), he was a whopping 8lbs 9oz and 21″ long. We cooked a biggun. We’re incredibly smitten.

 

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The day I went into labor (a full week before I had him) we had brunch with friends, a brunch that featured this breakfast hash from the vegetables in our CSA- kohlrabi, fresh potatoes, broccoli, garlic scapes, green onions, spring onions. Our CSA, which is with a local female farmer named Lizzy Lou, has been incredible this year. It’s a wonderful mix of interesting and different vegetables, fruit (wild blackberries the past two weeks!), and special items like dried tea leaves and fresh cut flowers. It’s been especially helpful the past few weeks while I was laboring and after Everett was born.

 

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I have so much to say about this experience, about becoming a mother, about this baby who has already completely changed my world. So much and I’m not entirely sure where to start. I guess the stats? He’s got strawberry blonde hair, and it seems to get more strawberry every day. He’s big, he’s busted out of all the newborn stuff we had and eating like a champ. I can’t stop looking at him, snuggling him, holding him, loving him. He’s easily the coolest and most amazing thing I’ve ever made. And considering what it took for him to get here (on both sides), I can’t stop pinching myself and feeling so grateful that this moment is finally here. I have a newborn son that I get to snuggle! It’s a dream come true, and worth every sleepless minute.

 

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kohlrabi hash 3

 

We’re taking it in stride, one day at a time. This new parenthood is not for the faint of heart. Thankfully I have the most amazing partner in Dan, who has focused on taking care of me so that I can take care of Everett. And our local community of family and friends who have come in to support us- cooking, cleaning, bringing us snacks and treats and flowers- it has been incredible. Our freezer is stocked with meats and our fridge is full of the bounty of our CSA, and we’re just existing in this hazy dreamy (sometimes fussy) place.

 

kh 6   kohlrabi hash

 

So that’s where we are. It’s July, my 30th birthday is around the corner, we’re spending our days laying in bed eating and feeding and snuggling and being. And appreciating. It took us a lot to get here, and now that we’ve made it I’m doing everything I can to stay in the moment. To love on and be with this little boy who so quickly became everything.

 

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Kohlrabi & Potato Hash

 

5-6 small new potatoes

1 purple kohlrabi

1 white kohlrabi

1 white onion

3 garlic cloves

5-6 garlic scapes

1 bunch baby broccoli

2 tbsp butter

Salt, pepper, red pepper flakes

 

Mince your garlic and onion and add to a skillet over medium heat. Grate your potatoes and white kohlrabi root and add to a skillet along with seasoning. Cook over medium heat, using a spatula to turn every 3-4 minutes. Add more butter as necessary if potatoes begin to stick.

 

While your potatoes are cooking grate the purple kohlrabi root and mince the kohlrabi greens, garlic scapes, and baby broccoli.

 

When the potatoes have browned add in the kohlrabi greens and stir well, allowing to cook for 3-5 minutes. Follow that by adding in the purple kohlrabi root, and the additional greens. Stir well and cook for another 1-2 minutes. Serve hot.

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