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My Biscuit Quest Continues: Sweet Potato Biscuits

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A few weekends ago we were given an incredible gift of 60 degree weather in south Mississippi in early September (WHAT?) and it was heavenly. So heavenly, in fact, that I felt the urge to made pumpkin things… and drink coffee all day and crunch leaves underneath my feet.
I settled, however, for a picnic brunch with my family featuring venison sausage from our crazy generous friend John Mark and sweet potato biscuits (the often-overlooked yet most amazing autumn root vegetable). I’ve FINALLY unlocked the secret to flaky, fluffy biscuits, and the sweet potato just added a really lovely orange color to them, but I wouldn’t say that they had an overwhelming sweet potato taste. Do they finally allow me to leave-off my search for the perfect biscuit? Well, no… but only because I love the quest. If I were less interested in testing out new recipes, then these would definitely be a contender. See what you think!

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Delta State University on my mind: Roasted, spicy Okra

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For the past five years, I’ve spent at least 20 saturdays in Jobe Hall on Delta State University’s campus… yesterday, someone murdered a professor of history in that very building, causing the entire campus to lock down, and wreaking havoc on the mental state of students, faculty, staff, and the entire Mississippi Delta (who all have friends and family who work or attend school there). I’m so sad to think about the senseless loss of at least two lives (maybe three) at the hands of the shooter, but also, proud of the resilience and strength of those associated with the campus. It’s hard to go through a frightening event like that and not feel shaken, but I know all of the “fighting okra” (the campus unofficial mascot) will bounce back.

It turns out that I made this recipe for roasted spicy okra over the weekend with a big bag that had been left on Boone’s desk, so it just feels right to share it today after this week’s events. I’d only ever had it stewed, gumboed, and fried, so I thought I’d try a new way. It turns out that like the Fighting Okra, real okra just gets a little crispy and more flavorful when  you turn up the heat.
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How Sweet Eats Blueberry, Peach & Basil Crisp

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I’ve told y’all about Cook Book Club, right? Getting together with the coolest, funnest gals in the Delta to cook and eat is really one of the most fun nights of my month. I was responsible for our dessert last time, and decided to take advantage of summer’s bounty. First of all, crumbles with fruit are my favorite, secondly the addition of basil was genius and clever and wonderful. Plus, I had a TON of frozen blueberries from my aunt’s farm last summer, and grabbed some fresh juicy peaches from the farmstand and went to town on this year’s cookbook, Seriously Delish from the blogger over at How Sweet Eats. She has some pretty fun, (seriously, truly, not very health) recipes and I’ve enjoyed it. This time, though, I cheated and used her blog for my recipe. This one isn’t really original, and y’all, rather than just re-write her directions, I’m sending you over there to see what she’s about. 😉 If you decide to make it, though, a few notes:

1) It needs at least 2x more crumble on top. AT LEAST.
2) Definitely double the basil. Otherwise it’s not quite noticeable.
3) Actually, also consider using this recipe instead for the topping.
4) DO NOT EVEN CONSIDER serving crumble without ice cream. DO NOT.

But also, um, check out how mine turned out because it hit my sweetspot for sure.

 

 

G-Nut and Special Sauce… Sweet Potatoes, Peanuts, and Cultural Appropriation

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I can’t tell you how many times I’ve made this amazing modified Ugandan recipe over the past nine years. I used to have a roommate whose boyfriend (now husband), Jared, would cook with us three nights a week. We’d trade off and make sure there was a hot, homecooked meal on the table. It was a genius plan, and since the BF was vegetarian and we lived in a village (popluation 500) in the middle of the Mississippi Delta, it was also kind of necesary if he was going to eat anything other than french fries or mushroom quesadillas.
Anyway, this recipe came out of his Best of Vegetarian Times cookbook, and it was AMAZING. Super filling, pretty healthy, and gorgeous. I can’t believe it took me so long to share it with you since the basis of the recipe is sweet potatoes and the magic comes from a special peanut-sauce.
And this brings me to something else…something we haven’t discussed in a little while on the blog (though a lot in real life). Thanks to some articles (#1,#2, #3) floating around FB, I’ve been thinking about cultural appropriation a lot this week. Food Historian Michael Twitty has some pretty important things to say about it, and if you haven’t read or heard his thoughts on the importance of giving respect and credit (and more importantly, actual compensation) to those women (and men) who played HUGE ENORMOUS roles in the creation of the rich, diverse, amalgam that is southern food today, then  you should.

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A little ice cream adventure: Sweet Corn Ice Cream

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Let me tell you about something wonderful and a little crazy. Last summer (i know…but i had a 6 month old baby. and a full-time job!) our friend John Mark– who is btw, literally the nicest, most wonderful, most thoughtful guy in the whole Delta– brought us a giant paper sack of sweet corn from his farm. He’s also the friend who supplied us with a raised garden bed full of the best soil for growing things ON EARTH, but I digress.

After we’d eaten enough corn on the cobb to turn us yellow on the outside, I decided I should try something a little adventurous. I mean, I love making ice creams, and I had Jeni’s ice cream at home cookbook full of savory flavors and creams mixed with alcohol and herbs, so why not attempt a sweet-corn version? Luckily, there were some recipes out there that I could draw on to get the sweet-corn flavor while I used my favorite custard base. Also, I made an AMAZING blueberry sauce for this (I mean, seriously, blueberries and sweet corn…what’s MORE summer than that?) The recipe’s not on this blog but if you want it, leave a comment. But back to the ice cream…

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Tupelo Honey (upside down) Tomato Pie

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We’d had a summer vacation planned to Holland and Belgium for several months (one of my bestest college friends was tying the knot!) but some family things got in the way of our trip. Instead, we took our little man to see his grandparents in NC and took a two-night trip to Asheville. We ended up brunching at Asheville’s pretty amazing spot, Tupelo Honey (people say it put Asheville on the southern food map) and I pretty much wanted to inhale everything on the menu. When we got home, I thought I’d try to make one of the things I didn’t get to eat while there…and it was worth it. so worth it, especially with my bumper crop of summer tomatoes. It’s august, which means the tomatoes will be running dry soon, so if I were you I’d make it before it’s too late and you have to wait until NEXT summer….

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In the absence of Blue Bell…Banana Pudding ice cream!

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I LOVE Banana pudding. If you gave me the choice between plain old banana pudding and oh, I don’t know, double chocolate whiskey bread pudding with caramel sauce, I’d choose the banana pudding every. d*mn. time. Even if it was just the cold jello-pudding version and not the warm homemade baked custard kind that my mama and grandmother always made… if it’s on a menu (or the buffet), I’m going to eat it…  Which is why it’s ALSO one of my mostest favoritest flavors of bluebell ice cream.
Which is ALSO why I’ve been more than a little heart broken that I haven’t been able to lay my hands on Blue Bell since April.  So, I figured I needed to attempt my own batch of Banana Pudding ice cream just to, you know… tide me over.

Well y’all. This stuff is dynamite. heavenly. as good as the Blue Bell kind (if not a teeny bit better…but probably only because I made it with my own two hands and eggs from friends). If you find yourself in the same fix I’m in without Blue Bell..or you just want to knock the sock off of a guy or gal with an amazing homemade dessert, this is your recipe. for serious. Also, it’s basically homemade banana pudding (the boiled custard kind) thrown into an ice cream freezer. What could be better than that?

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Kale Greens & Toasted Pecan Pesto

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How do you feel about pesto?
Me? I can mostly take it or leave it. UNLESS it’s on a pizza. but then I pretty much always take ANYTHING and EVERYTHING if it’s on a pizza, so that’s not really a fair thing to say. I think it’s something to do with the pine nuts and all that basil.
Anyway, a friend of mine, some other of my favorite mamas, and I were talking about getting kiddos to eat veggies (so far the sweet potato & spinach mac ‘n cheese and veggie puree’ squeeze pouches have been my only success stories) and my sweet friend said that kale pesto was THE way to go. On sweet potatoes, on pasta, whatever. It was GREEN and her little lady ate it up.

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Genius plan: Sweet potato & Spinach mac & cheese

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As the mom of a toddler who hates (HATES! DESPISES! DETESTS!) all green vegetables that aren’t either roasted, pureed, or fried, I’ve had to get creative about how to serve them to my little guy. What he doesn’t hate, though, is cheese. and what does he LOVE? well, mac ‘n cheese, of course. like everyone in all the land. My plan? combine what he hates with what he loves…. *diabolical laugh*

I’ve had some die-hard mac-n-cheese fans turn up their noses when I’ve mentioned adding vegetables to their most favorite food, but (and I can say this from actual experience and from the perspective of someone who REALLY loves Mac’n cheese,) it’s deeeeee-licious. Want to test it out on your own picky eater? (…or yourself. No judgement. I eat this off my little guy’s high chair tray BEFORE he can. it’s that good. I’m not ashamed about it. 😉 Here’s the recipe!

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Your New Summer Staple: Bourbon-Peach Ice Cream

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There’s one thing every good southerner knows… know matter how you take your bourbon, it’s going to be so good.

Some people like it in a pecan pie, others on the rocks… my friend Shelton introduced me to a Bourbon and Ginger cocktail a few years ago and something about that combination is dynamite. In fact, it’s my winter go-to cocktail. But then, there’s this other summertime combination that really knocks my socks off… bourbon and peaches. The sweet juiciness of the peaches is just complimented so beautifully by smooth, warm bourbon and this is definitely true when they come together in a silky, simple custard-based ice cream .

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