Southern Saturdays with Virginia: 5 Weekend Breakfast Recipes Friday, Feb 4 2011 

It’s cold. It’s wet. Half the country is buried under snow. It’s snowing in Austin, Texas?

So, this my friends, may be the one blog out of the 120 million not devoted to wings, dip, or chili. (By the way, here’s one we did when I was at MSL).

It’s also not a blog tweeting and posting about Superbowl for this weekend. I prefer college ball, myself, but I do care about Taste of the NFL. Each year, net proceeds from the Taste of the NFL’s Super Bowl event are donated to Feeding America affiliated food banks in each of the NFL cities with an emphasis on the Super Bowl host city’s food bank.

Now, that’s something to cheer about! But it’s cold and it’s wet and I can’t seem to stay focused.

Last weekend Southern Saturdays with Virginia was all about seafood gumbo. Teri Grooms made it for her dad and sent me the pic above. Cat over at
Neo-homesteading put her very cool spin on it and Karmic Kitchen made me very hungry for the fresh picked crab in her version.

So, what to do this weekend?

It’s cold. It’s wet. Soup again? Nope. I want to snuggle in and make breakfast. Not yoghurt and fruit. That’s weekday. It’s cold. It’s wet. It’s the weekend. I want eggs, grits, biscuits, and bacon.

Wings, chili, and dip are for Sunday. So, in the meanwhile, here are 5 of my favorite weekend breakfast recipes. Give them a try and let me know what you think.

Bon Appétit, Y’all!
VA

Dutch Baby Pancake

Dutch Baby Pancake
Serves 2 to 4

1/4 cup (1/2 stick) unsalted butter
1/2 cup all-purpose flour
1/2 cup milk
2 large eggs, lightly beaten
1/4 teaspoon fine sea salt
Confectioner’s sugar, for dusting
Sorghum, cane, maple syrup, or jelly, for accompaniment

Heat the oven to 400°F. Melt the butter in a 10 inch iron skillet in the oven. Meanwhile, whisk together the mix flour, milk, eggs, and salt. When butter has melted, pour the flour mixture into hot skillet. Bake until puffed and brown, 15 to 20 minutes. Remove from oven & sprinkle with powdered sugar. Cut into wedges serve with syrup or jelly.

Skillet Baked Eggs
Oeufs en Cocotte

1 tablespoon unsalted butter
1/4 cup vegetables such as cooked spinach, kale, or broccoli
1/4 cup “savory” such as chopped ham, bacon, chopped tomatoes, sautéed onion, or sautéed mushrooms
2 tablespoons chopped fresh herbs such as thyme, parsley, and chives
4 large eggs
2 tablespoons heavy cream
2 tablespoons freshly grated Parmigiano Reggiano
Coarse salt and freshly ground black pepper

Heat oven to broil and place a rack 10″ from the heating element. Grease two small gratin dishes with butter. To each dish, add 2 tablespoons of vegetables. Using your fingers, make 2 nests in each and crack 2 eggs into each dish. Add the savory element such as ham, bacon, tomato, or onion. Divide herbs equally. Pour 1 tablespoon of heavy cream into each dish.

Sprinkle each dish with 1 tablespoon of parmesan and season with salt and pepper to taste. Transfer to oven rack and broil until the cheese is golden brown, the whites of the eggs are set, and the yolks are still slightly soft, about 5 minutes. Use tongs and a kitchen towel to transfer dishes to 2 serving plates lined with paper napkins to prevent the dishes from slipping. Serve immediately.

Ham-and-Swiss Frittata
Serves 4 to 6

An Italian frittata is an open-faced omelet similar to a Spanish tortilla. A French omelet is cooked very quickly over high heat, and additions like herbs, cheese, or vegetables are enclosed in the center of a two- or three-part fold. Frittatas and tortillas are cooked more slowly. The additional ingredients are whisked into the eggs and cooked at the same time. This delicious and easy dish makes a satisfying, simple supper with a side salad. Or take the Spanish approach, and cut the frittata into bite-size cubes and serve it skewered as a simple hors d’oeuvre. Ham and eggs are, of course, a marriage made in heaven. Used cured ham in this recipe, or if using country ham, halve the amount, so it will not be too salty.

11/2 tablespoons canola oil
1 onion, preferably Vidalia, chopped
4 to 6 slices cured ham, finely chopped (about 1 cup)
5 large eggs, lightly beaten
3/4 cup grated sharp Cheddar or Gruyère cheese (about 21/2 ounces)
1 tablespoon snipped fresh chives
Coarse salt and freshly ground black pepper

Place the top rack about 6 inches from the broiler element. Preheat the broiler. In a large, ovenproof skillet, heat the oil over medium heat. Add the onion and ham and cook until the onion is soft and translucent, 3 minutes. In a bowl, whisk together the eggs, half of the cheese, and the chives. Season the mixture with salt and pepper.

Pour the egg mixture into the skillet and cook for 3 minutes, occasionally lifting the cooked egg around the edge with a wooden spoon or silicone spatula to let the raw egg flow underneath. Decrease the heat to low and cook, covered, until the underside is golden, about 5 minutes more. Remove from the heat.

Sprinkle the remaining half of the cheese on the top of the frittata. Broil the frittata in the skillet until the cheese is melted and bubbling, about 1 minute, depending on the strength of your broiler. Let cool slightly. Cut into wedges and serve immediately.

Mini Country Ham Cheddar Biscuits
Makes about 2 dozen

2 cups all-purpose flour, more for the board and rolling out
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
1/3 cup shredded sharp Cheddar cheese (1.25 ounces)
1/3 cup finely diced country ham (1.75 ounces)
1/2 cup buttermilk, plus more for brushing
2 large eggs, beaten

Heat the oven to 400°F. Line a baking sheet with a nonstick baking mat or parchment paper. Set aside. In a medium bowl whisk together the flour with the baking powder, salt, and pepper. Using a pastry cutter or two knives, cut in the butter until it’s the size of large peas. Stir in the cheese and ham and make a well in the center. In a small measuring cup, whisk together the buttermilk and eggs. Pour the liquid into the well and quickly stir until the dough is moistened. (Alternatively, it may also be made in the bowl of a food processor fitted with the blade attachment. Once the butter has been added and is the size of peas, pulse in the cheese and ham. Then, pour in the buttermilk mixture and pulse to combine. The dough will pull from the sides of the bowl.)

Turn the dough out onto a lightly floured work surface and knead 2 or 3 times, just until it holds together. Using a lightly floured rolling pin, roll the dough out 3/4 inch thick. Cut out rounds of dough with a 1 1/2 –inch round cutter dipped in flour; press the cutter straight down without twisting so the biscuits will rise evenly when baked. Place the biscuits on the prepared baking sheet. If the biscuits are baked close together the sides will be moist. If the biscuits are baked further apart, the sides will be crisp.

Gently press the remaining scraps together and cut out more biscuits. (These are more worked and will be a little tougher and likely not as pretty, but they still taste good!) Transfer the biscuits to a baking sheet and using a pasty brush, lightly brush the tops with buttermilk. Bake for 15 to 17 minutes, or until golden brown and risen. Serve hot.

Fried Apple Pies
Makes 8 to 10

10 ounces dried apples
8 cups water
Granulated sugar, to taste
2 cups canola oil
2 1/2 cups self rising flour, more for dusting
1/2 cup solid vegetable shortening, chilled
2/3 cup buttermilk, chilled
Confectioner’s sugar, for serving

Place the apples in a large bowl. Add 6 cups cold water. Set aside to rehydrate at least 4 hours or overnight. Place the soaked apples with any remaining liquid in a large saucepan. Add remaining 2 cups water and sugar to taste. Bring to a boil over high heat. Reduce heat to simmer. Cook until thickened and the apples are beginning to break down, about 1 hour. Transfer to a shallow bowl to cool to room temperature. Set aside.

When ready to fry the pies, heat the oil in a large heavy-duty skillet over medium heat. The temperature should read 350 degrees when measured with a deep fat thermometer.

Meanwhile, place the flour in a medium bowl. Using a pasty cutter or 2 knives, cut the shortening into the flour until it resembles coarse meal. Add the buttermilk and stir until dough forms. Transfer to a clean work surface lightly dusted with flour. Knead until firm.

Pull off a biscuit size piece of dough. On the lightly floured surface, using a rolling pin, roll out the dough into a circle 4-inches across, about the size of a teacup saucer. Place 1 to 2 tablespoons of the room temperature apple mixture in the center of the circle. Fold the dough over to form a half moon. Press with your fingertips to seal the edges. Dip the tines of a fork in flour, then press the tines of the fork around the edges of the dough to seal completely.

Transfer the pie to the heated oil and cook until golden brown, about 2 minutes per side. Repeat with remaining dough and apples. Dust with confectioner’s sugar. Serve immediately.

Please be nice. Unauthorized use and/or duplication of this material without permission is prohibited. Feel free to excerpt and link, just give credit where credit is due and send folks to my website, virginiawillis.com. Thanks so much.

Southern Saturdays with Virginia: Seafood Gumbo Thursday, Jan 27 2011 

It’s so cold in much of the country. This winter has been astonishing! It’s snowed twice in Atlanta, Georgia and we were shut down for a week. Last week I was in Birmingham, Alabama for Food Blog South and it was freezing! Even though it was cold, I had a great time listening and learning from so many great speakers and attendees including Alison Lewis, Kim Severson, Jennifer Davick, and
Christy Jordan of Southern Plate.

Since I was speaking I couldn’t get in the kitchen with you so thanks so much for all of you that sent me photos and notes from last weeks’s Southern Saturdays with Virginia! WOW!! Very cool. Isn’t it awesome we can connect all over the world in the kitchen?

Let me share this note – it made me, leakey around the eyeballs…

I must say, that I made these for the first time 2 years ago when I saw them in my new recipe book, Bon Appetit Y’all, and now we can’t have a Thanksgiving or Christmas dinner without them. Even before my husband or kids ask what the menu is, they always want to confirm that we are having Meme’s rolls. We love the lightly sweet taste and they are so fluffy. It’s truly a party in your mouth. Lately when I made a batch, it was a Saturday, and I left out enough for dinner that night, but froze the rest in packages of 6. They made great buns for our pulled pork and sloppy joes. You have our two thumbs up for this wonderful recipe. I just wonder if in the years to come, my kids’ kids, which aren’t born yet, will wonder who Meme is?

Gulp.

And, check out this beautiful photo of the rising dough from The Karmic Kitchen

And, finally, a photo of Lynnette’s grandson Buddy making rolls and biscuits with her, just like I did with Meme many years ago.

See….

We’re gearing up for the second photo shoot for my next cookbook, Basic to Brilliant, Y’all: 150 Refined Southern Recipes and Ways to Dress Them up for Company with Helen Dujardin in Charleston, SC. Many thanks to the folks at Whole Foods Market in Charleston for all their help. I am looking forward to seeing my dear friend Nathalie Dupree, again. She made fried chicken THE DAY I LEFT! Hmmpf.

Well, there’s lots of other good eating there, too.

We ate at Sean Brock’s new restaurant Husk. Yum. Let’s just say this, not a lack of pork fat. But, it’s more than just pork fat. We enjoyed some locally caught amberjack that was incredible. It’s all about friends, farmers, and fishermen. (Click here to check out Sean on twitter. I’m also looking forward to eating at O-Ku and The Glass Onion.

I just found out this morning you can actually order Bon Appetit, Ya’ll on Kindle! And, the great folks at IdeaLand have made a YouTube channel for me. I’m working on some fun things and about to “flip out” amongst other things, so subscribe to stay tuned. Lastly, please check out the events page on my website, www.virginiawillis.com for updates on where I will be teaching around the country and abroad! I’m teaching in both Paris and Mexico at Rancho la Puerta this spring.

So, if you missed the inaugural post of Southern Saturdays with Virginia, click here to see Meme’s Yeast Rolls.

And, if you want to sign on for week two, give Mama’s Seafood Gumbo a try!

Bon Appétit, Y’all!
VA

Mama’s Seafood Gumbo
Serves 6 to 8

To quote the regional cookbook Louisiana Entertains, “Good gumbos are like good sunsets: no two are exactly alike, and their delight lies in their variety.” All gumbos use a roux. However, in addition to a roux, some gumbos flavor and thicken with okra and others call for filé powder. Integral to Creole and Cajun cooking, filé powder is made from the dried leaves of the sassafras tree. It is used not only to thicken gumbo but also to impart its mild, lemon flavor. Filé powder should be stirred into gumbo toward the end of cooking or it will become tough and stringy.

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 onion, preferably Vidalia, chopped
1 green bell pepper, cored, seeded and chopped
4 cups water or shrimp stock (see below)
2 (6-ounce) cans tomato paste
Coarse salt and freshly ground black pepper
2 pounds large shrimp (21/25 count), peeled and deveined
1 pound jumbo lump or lump crabmeat, picked over for cartilage
Hot sauce, for seasoning
1/4 teaspoon filé powder (optional)
Cooked Rice, for accompaniment

In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the flour, stirring slowly and constantly, and cook to a medium-brown roux, about 30 minutes.

Add the onion and bell pepper and stir to combine. Cook until the vegetables have wilted and are lightly golden, about 5 minutes. Add the water and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil over high heat. Decrease the heat to low and cover. Simmer, stirring occasionally, until flavorful and thickened, 11/2 to 2 hours.

Add the shrimp and crabmeat and stir to combine. Continue cooking over very low heat until the shrimp are cooked through, an additional 10 minutes. Season with hot sauce and stir in the filé powder, if using. Taste and adjust for seasoning with salt and pepper. Serve with rice pilaf.

Shrimp Stock and Fish Stock
Seafood soup, stew, and gumbo all taste better when prepared with homemade stock as opposed to bottled clam juice, the favorite stand-in to freshly made stock. When you peel the shrimp, save the shells (heads also, if you are fortunate enough to have them), and rinse with cold running water. Place the shells in a pot and add enough water to cover. Add a few fresh bay leaves, sprigs of parsley and thyme, a quartered onion, chopped carrot, and chopped celery, and bring to a boil. Decrease the heat to low and simmer until fragrant and flavorful, about 30 minutes. Strain the stock in a strainer layered with cheesecloth, discarding the solids. If I don’t need to make shrimp stock every time I peel shrimp, I save the shells for later in a sealable plastic bag in the freezer. For fish stock, it’s the same principle, but use bones instead of shells. Do not use oily or heavy fish such as mackerel, skate, mullet, or salmon; their flavor is too strong and heavy. Use approximately 4 pounds of fish bones to 10 cups of water to make 8 cups of stock.

Please be nice. Unauthorized use and/or duplication of this material without permission is prohibited. Feel free to excerpt and link, just give credit where credit is due and send folks to my website, virginiawillis.com. Thanks so much.

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