Blog - biscuits and such
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Loaded Cheese Fries

One of the things I didn’t realize before I started researching Celiacs disease was the laundry list of foods that would be off limits for me outside of my own kitchen. Gluten hides in a lot of things so many sauces, marinades, and even non-glutenous fried foods are off the table. Essentially, I’ve been craving fries since September.

 

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Thankfully I have a deep fryer and a lot of college basketball to watch (go heels!). So I took it upon myself to make up a batch of loaded cheese fries- double fried potatoes, cheese sauce, bacon, green onions, and cilantro. It was everything I’d been missing all these months, with the added benefit of being able to eat a whole mess of fries straight from the fryer.

 

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Loaded Cheese Fries

 

fries

 

6 yukon gold potatoes

oil for frying

salt

 

cheese sauce (adapted from serious eats)

 

2 cups shredded cheddar cheese

1 tbsp corn starch

12 oz evaporated milk

1 tbsp hot sauce

 

1/2 lb bacon, cooked and crumbled

1/2 cup of chopped cilantro

1/2 cup chopped green onions

 

for the fries:

 

Slice your fries, skin on, into 3″x 1/4″ slices. Soak in cold water, and then squeeze into a towel to ring out.

Heat your oil to 375F. Fry for 4 minutes, and then dump onto towels or brown paper bags (you may need to do this in batches). Allow to dry for a few minutes and then fry again, for 5 minutes, until golden brown. Remove from fryer and transfer to a new sheet of brown paper or a rack.

While your fries are frying, Toss your cheese and cornstarch together. Over medium heat combine cheese and 1 cup of evaporated milk. Cook, stirring frequently, until the sauce combines and the cheese melts. Add hot sauce and, if desired, a little more milk to thin it out to the consistency you’d like.

Transfer your fries to a serving plate and top with cheese sauce, bacon, cilantro, and green onions. Serve hot and enjoy!

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Lovely Internet 2.12.16

1. “The Formation video and the Superbowl show are examples of a powerful Black woman at the top of her game brilliantly telling Black stories for Black people, brilliantly seizing the narrative and asserting the beauty, power, and truth of a people who have been stringently and deliberately silenced for centuries in this country.” And how. Why we should all just shut up and listen. Also.

2. I’m curious to watch this episode. I definitely think that the gluten free craze is out of control, and agree that many people who feel better after eliminating gluten from their diets are probably just feeling better from eliminating simple sugars and empty carbs. I am also finding that the gf trend means that people with an actual allergy or celiacs (myself included) aren’t taken as seriously in restaurants and by other people. I can’t tell you how many people in the past 6 months have said to me “well, you can have a little, right? It won’t hurt.” But… it will hurt. A lot.

3. One of the things I admire about Bernie Sanders’ campaign is that he seems to be genuine in his statements and his words and his actions align. That is so rare for a stumping politician.

4. Go ahead and ignore that sell by date.

5. “Eh, these’ll do.”

6. Unpregnant.

7. “The “Galenalia” festival was dedicated to Minerva, Roman goddess of wisdom, trade, and recognizing that being single is better than staying with a dead-end guy.” The Pagan Roots of Valentine’s Day.

8. Why celebrating blackness isn’t “anti-white.”

9. I’m making this tonight for my Valentine.

10. Sound 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.

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Chicken & Dumplins

So I had the slightest moment of hesitation sharing this recipe the week before Valentine’s Day because chicken & dumplins’ are decidedly unsexy, but you know, it’s cold and I’m happy to point you in the right direction if it’s a sweet treat you’re looking for. And for those of you that are perhaps instead looking for a nice, warm, comforting meal, one that you can eat in your pajamas under a big flannel blanket, I’ve got that for you right here.

 

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I also thought that this was the perfect opportunity to test out a new idea. I mentioned that this wasn’t becoming a gluten free blog just because I have celiacs, and I’m sticking by this. I have no intention of making “gluten free” a part of the brand. But the reality is that these days, a lot of what is coming out of my kitchen is gluten free, even the dumplin’s. As a result, I’ve been toying with the idea of a new feature, something that would allow me to share what I’m learning without alienating the people who don’t necessarily need to know what xanthum gum is. So without further ado, I present “make this gluten free” a post-script that will be available on some recipes throughout the blog. I’m going to start with current recipes and slowly go back through the recipe catalog and update as I can. The whole of gluten-free recipes (both those that are naturally gf and are able to be adapted) will be available here. So for those of you who can freely eat gluten, go forth and eat a chocolate croissant for me. For those of you who have an allergy or who are avoiding it for lifestyle reasons, we’re in this together.

 

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Chicken & Dumplins’

recipe note: This recipe begins with cooking the chicken and making the stock, which takes about 6 hours.

 

chicken soup:

 

1 whole chicken

2 red beets

1 onion

2 leeks

4-5 small/medium potatoes

3 carrots

4 garlic cloves

Salt to season

 

dumplins:

 

1 cup buttermilk

1 egg, beaten

1 cup sifted flour

1/4 tsp baking soda

 

Place your chicken, one potato, the onion , and two cloves of garlic in a pot of water, along with a shake of sea salt. Simmer for 6-8 hours, or until the chicken falls off the bone and a rich broth has been made.

 

Strain out your chicken bones, skin, and vegetables and dispose. Chop your beets, leeks, carrots, remaining potatoes, and garlic and add to the pot. Simmer for 2 hours and then season to taste.

 

Mix together your ingredients for the dumplings. Use a spoon to scoop balls out of the dough, and drop one by one into the pot. Cover and simmer for 30 minutes, long enough for the dumplings to set. Serve hot.

 

Make This Gluten Free

 

1 1/2-2 cups buttermilk

1 egg, beaten

1 cup sifted all purpose gluten free flour (for this recipe I used Krusteaz, but I’m also fond of King Arthur’s GF blends)

1/4 tsp baking soda

 

Mix together egg, flour, baking soda, and 1 1/2 cups of buttermilk. Mix until a wet dough forms. GF doughs are often too dry because of the ingredients in the flour mixture, so if you need to, add more buttermilk. After this, follow the recipe above.

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