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Stovetop Brunswick Stew

Brunswick Stew 1 When Caroline & I were divvying up the recipes for the cookbook, I was both elated and terrified to find Brunswick Stew end up in my pile. As you may know if you’ve been following this blog for a while, my family takes Brunswick Stew very seriously. It takes days to make it in the backyard in my great grandmother’s cauldron. We don’t mess around. So the idea of developing a stovetop version of this recipe that did justice to the stew my family cherishes? Terrifying.

I ended up creating what I think is a masterpiece. Started in separate pots the chicken and the pork cook to perfection and then are combined, along with all their juices, to create a stew that tastes like it took way longer than 8 hours. Which, you’ll remember, is a fraction of the time I think Brunswick Stew should take to cook. Unfortunately DK didn’t think that the average home cook was really going to spend 8 hours cooking a stew in multiple different vessels so they sent me back to a drawing board. I have a suspicion, however, that at least a handful of you ARE just the kind of home cooks who have been looking for something that tastes authentic but isn’t quite as involved– something that you’re happy to let simmer on your stove one chilly Sunday. Something that will feed your family all winter because this stew freezes like a dream. I know you’re out there, and this recipe is for you.

stovetop brunswick stew 2

Stovetop Brunswick Stew (the 8 Hour Version)

1 medium chicken, bones in

1 tbsp olive oil or butter

1.6lb  pork loin end, bone in

2 x 28oz cans diced tomatoes, in liquid

2 x 425g cans lima beans, in liquid

2 x 425g cans corn, in liquid

1  medium white or yellow onion, chopped

3 garlic cloves, minced

2 dozen fingerling or creamer potatoes, quartered or roughly chopped

3 celery stalks, sliced with tender greens

3 tbsp Worcestershiree sauce

Salt & pepper to taste

2 tsp red pepper flakes

Place chicken in a Dutch oven or slow cooker, cover with water, and season with salt, pepper, and 1 tsp red pepper flakes. Cook on 250/120C for 4 hours or until meat falls off the bone easily. As the chicken cooks brown pork in large soup pan. Brown 30-45 seconds on each side and set aside.

Keeping the pot over medium heat add garlic, onion, and celery. Saute until onions are tender.  Stir in tomatoes, beans, corn, and potatoes. Add 4 cups of water.

Return pork to pot and reduce heat to simmer. Stir in Worchestershire sauce, salt, pepper, and red pepper. Continue to simmer until the chicken is cooked.

Pull the chicken meat off of the bone and add it to the soup pot, along with the chicken’s cooking liquid. Stir well, breaking the pork apart with your spoon until it is shredded, and return to simmer.Simmer an additional 2-4 hours, stirring occasionally. Season to taste and serve hot.

 

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Pumpkin & Pomegranate Risotto

pumpkin risotto 2

 

Yesterday we hosted our annual B&S holiday party. The day each year where we cook a full holiday meal for our friends, photograph all the recipes, and tie a nice bow around all the recipes I’ll be posting throughout the holiday season. It’s my favorite day of the year for many reasons, particularly because it combines everything I love about the holidays– cooking and sharing food with people I adore– without all the usual pressure of the holidays. It’s a magical day.

 

pumpkin risotto 3

pumpkin risotto 4

 

The first course was a risotto with caramelized onions, bone broth, fresh pumpkin, dry white wine, and pomegranate seeds. Thanks to the bone broth the risotto was rich and creamy, and the pumpkin added a heartiness perfect for this time of year. The pomegranate seeds sprinkled on top were a delightful surprise, bringing a freshness and tartness that lightened the overall flavor of the dish. It was a fantastic way to start the meal.

 

pumpkin risotto 1

Pumpkin & Pomegranate Risotto

1 fresh pumpkin

1 yellow onion

3 cloves garlic

1 pat butter

2 cups arborio rice

5 cups bone broth or stock

1 cup dry white wine

Salt to taste

1 pomegranate

 

Halve and gut pumpkin and roast at 350F for 25-30 minutes or until pumpkin is soft, but not mushy.

 

Dice onion. Melt butter in a large skillet and begin to cook rice over medium- low heat. Cook, stirring occasionally, until onions are browned. Mince garlic and stir in, along with dry rice. Toast rice for 3-5 minutes, stirring constantly. Add in 2 cups of bone broth, room temperature, along with salt. Stir the risotto until all the liquid is absorbed, then taste. Add the remaining broth and, if desired, more salt. Continue to stir until all the liquid is absorbed, then add in the wine. Stir until fully absorbed and then drop the temperature to low. Scoop the pumpkin out of the skin and add it to the risotto, breaking it into bite sized pieces as you go. Stir to combine, then transfer to a serving dish.

 

Halve pomegranate and break apart with your hands. Sprinkle seeds over top of the dish and serve hot.

 

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Lovely Internet 11.16.13

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1. This week, I ran a marathon. My second one. It was pretty great.

2. Cranberry Sage Pie.

3. The Craziest OK Cupid Date Ever.

4. I’m so thankful for my two rescue dogs, and I couldn’t imagine life without them. Plus, this time of year makes me extra sentimental, so this book sounds perfect.

5. These amazing colorized photos put history into a new light.

6. Yup, pretty much.

7. This should be excellent.

8. Speaking of running marathons.

9. Most of my running wardrobe, especially my shoes, is a shock of turquoise, teals, and orange. And hot pink because, yeah. So, guilty, NYT.

10. This is a strange and enthralling time suck.

For more tidbits from Elena the person, follow me on twitterinstagrampinterest or facebook. Follow along with MissElenaeous for thoughts on everything other than Southern food.

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