Blog - biscuits and such
southern food blog
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Grill(ed) Cheese

Currently, our tiny apartment is a maze of boxes and piles. I’m feeling claustrophobic and crazed and worried and overwhelmed. It didn’t help that I began my weekend by getting our car towed (I misread a parking sign) and ended it with the car dying in Baltimore County (which is different than Baltimore City. Baltimore City is its own county)(the car’s computer that calls all the shots is dying)(which is awesome timing).

Last weekend we held our annual barbeque, which was awesome, where we got to say goodbye to friends. And throughout the week we’ve been able to see more friends, tell them we love them, tell them we’ll visit, encourage them to visit us. But with moving, you never see everyone. And it’s never enough. On Friday I shot some newborn pictures of our dear friend’s new baby, Henry, and I knew there was no possible way I was going to be able to say goodbye to Jamie & Cheryl right there. So I made them promise to do dinner.

The problem with hosting dinner this late in the game is that most of our kitchen has been packed. And bringing new food into the apartment is not ideal. So this became a clean-out-the-fridge-and-condiments dinner. Meats from the freezers, cheeses, and spreads were all rustled together and paired with fresh bread for the first of many future fancy-grilled-cheese-on-the-grill dinners.

Apple, brie, proscuitto, and a cranberry orange jam. Grilled pork, apple butter, and cheddar. Proscuitto, goat cheese, arugula, tomato jam. Smoked salmon, red curry paste, herbed goat cheese. Thickly sliced country wheat bread. Butter spread on both sides, cooked directly on the grill.

This week we have friends stopping by each night, sometimes just for dinner, sometimes for dinner and assistance with tricky pieces of furniture, sometimes just for hugs. With each passing day we count down, our last dinner in the living room, our last meal cooked in the kitchen, our last late night with friends in the backyard. Counting down, yes, only to start a new clock on Monday.

photos via vsco cam on my iPhone 5. the mere act of editing photos that aren’t part of my work backlog is daunting, so this episode of biscuits&such brought to you by a phone camera that is nicer than my first dslr.

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Pumpkin Crazy

With all the craziness surrounding the move (finding a place (we did!), adopting a puppy (looking like it might really happen!), finalizing the details, packing, having melt downs, wrapping things up, saying goodbye), things have been slow around here on B&S. And they’re probably going to stay slow for at least a few more weeks. And while I have a few recipes in the pipeline I thought I’d do a quick roundup of some pumpkiny favorites from the past few years and let you know that I haven’t forgotten about you. Enjoy these recipes!

Pumpkin 101: A guide to harvesting your own pumpkins- the tasty kind!

Fresh Pumpkin Pie: A classic (and a favorite).

Pumpkin Muffins: Perfect for any time of the day.

Pumpkin Bread Pudding: Totally delicious and best served warm with ice cream.

Pumpkin Spice Latte: Better made at home, where there is no pumpkin spice shortage.

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Caramelized Plums & Chocolate Pie

Not that there is ever a time of year when I DON’T like a chocolate chess pie, the official season of chess is upon us once more. As a nip fills the air my mind starts to wander to the rich, decadent pie that has such a hold on my heart. Every year I make the same pie, but sometimes I like to throw in a little twist. And since I know you all love a chocolate chess as much as I do, I hope you don’t me sharing these additions to an old favorite.

Recently we were invited over for dinner by new friends, Katie & Michael. We met Katie and Michael through our recent video work with BeerGivr, and are so glad we’ve gotten to know them over the past few months. They’re the type of friends that make us question our decision to leave Baltimore– we seem to meet more amazing people here every day. Over dinner we talked about ourselves, work, politics, religion, and everything else. This pie became the rich and slowly eaten backdrop to a wonderful evening.

Caramelized Plums & Chocolate Pie

Pie Dough:

2 1/2 cups flour

2 tbsp sugar

1 tsp salt

1/4 cup shortening

1/2 cup butter

1/2 cup ice water

Filling:

1 cup chocolate chips

1 stick melted butter

1 tsp vanilla

1/2 cup flour

1/2 cup white sugar

1/2 cup brown sugar

2 eggs, beaten

topping:

6-8 Italian plums

2 tbsp butter

2 tbsp brown sugar

Start with your pie dough.  Sift dry ingredients.  Using your hands, work in shortening.  Cube butter and work it in.  Continue to blend until the consistency is that of course cornmeal.  Stir in the water, a little at a time until your dough forms a ball.  Divide in half.  Wrap each half in plastic wrap and refrigerate for at least 1 hour.

Pour hot butter over chocolate chips and stir until fully incorporated.  Whisk together remaining ingredients and add to chocolate.

Remove half of the dough from the fridge.  Roll it out on a floured, non-stick surface (like a sil-pat).  Roll it out so it is 1 foot x 1 foot wide and 1/4″ thick.  Drape the crust over the rolling pin and transfer it to the pie dish.  Press into the pie dish.  Scoop filling into the pie dish.

Bake at 350* for 30-40 minutes.

Halve and core plums. Toss with sugar. Melt butter in a skillet over low heat. Once butter has browned add plums & sugar. Let simmer for 25-30 minutes or until the syrup is thick and the plums are soft. Once the pie has cooled top with plums. Let settle, serve.

 

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