Krysten's Collards & Brussels Sprout Salad
Posted by Callies Biscuits on
My childhood friend Krysten lived in California for fifteen years. That distance did not caused our friendship to fade one bit. Talking on the phone about cooking is how we stay connected. Cooking is also how we connect in person. When we get together, food and drinks are always part of our agenda!
As a Southern transplant in California, Krysten is always introducing her West Coast friends to Southern cooking. In this recipe, she takes collards, a Southern staple, and prepares it in a fresh California salad rather than cooking it slowly as we would in the South. Krysten is a super-talented cook, and I love the way this recipe represents her bicoastal sensibility and our friendship that’s been able to thrive cross country, as well.
Ingredients
- - 1 cup pecan pieces
- 6 to 8 slices thick cut bacon, diced (about 1 cup)
- 1 1/2 pounds collard greens, stems removed
- 12 ounces Brussels sprouts, shaved or sliced paper thin
- 1 cup grated Parmesan cheese
- Mustard Vinaigrette Dressing
- Kosher salt and freshly ground black pepper
Instructions
- 1. Preheat the oven to 325°F. Spread the pecans on a baking sheet and toast for 6 to 8 minutes. Let cool.
1. Cook the bacon in a skillet until browned and crispy. Remove to a paper bag to drain and cool. (Save the drippings for another use.)
1. Cut the collards into very thin strips with a very sharp knife or pulse in a food processor until finely chopped. Remove to a large bowl. Add the Brussels sprouts, pecans, bacon, and Parmesan. Toss with the dressing.
1. Let the salad rest in the fridge for about 3 minutes taste and season with salt and pepper before serving.
Mustard Vinaigrette Dressing
- - 1 teaspoon Dijon mustard
- 3/4 teaspoon honey
- 1 tablespoon fresh lemon juice
- 1/4 cup sherry vinegar
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
"In this recipe, she takes collards, a Southern staple, and prepares it in a fresh California salad rather than cooking it slowly as we would in the South."
Savory Roasted Pecans
Posted by Callies Biscuits on
We at Callie's Hot Little Biscuit consider these pecans an entertaining essential - a cocktail nut with just the right mix of salt and spice. Nuts can be very expensive, but they last forever in the freezer, so I buy them less expensively in bulk during the harvest season and pull them out when I need them.
Let us do the work. Shop them pre-made here!
Savory Roasted Pecans
Ingredients
- - 16 ounces pecan halves
- 6 tablespoons (3/4 stick) butter, melted
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon chili powder
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon ground cumin
Instructions
- 1. Preheat the oven to 350°F.
1. Coat the pecans in the butter. Combine the salt, pepper, red pepper, chili powder, paprika, and cumin in a heavy paper bag. Add the pecans and shake to coat well.
1. Spread the nuts on a baking sheet and roast in the oven for about 10 minutes, until lightly browned and fragrant.
1. Let cool and store in an air tight container.
Note:
- For a smoky flavor, add 1/2 teaspoon smoked paprika to the seasonings. You can also use the same process and substitute different spices to fit the theme of your party or the rest of your menu. For example, use grated lemon zest and thyme leaves instead of the spicy ingredients, or use coriander instead of cumin and substitute pistachios for the pecans.
In the South, pecans are certainly a staple!
Potato Gratin
Posted by Callies Biscuits on
This potato gratin is a super easy recipe that's perfect for a dinner party, or just for a night in with the family. It's super simple and you prepare it by layering potatoes, garlic cream mixture, Gruyere cheese, and salt + pepper. Simple as that! You can get it kiddos involved to help with the layering and then you have the perfect dinner dish.
Potato Gratin
Ingredients
- - 4 tablespoons (1/2 stick) butter: 2 tablespoons at room temperature, 2 tablespoons cut in 8 pieces
- 4 large cloves garlic, peeled
- 2 cups milk
- 2 cups whipping cream
- 1 1/2 to 2 teaspoons kosher salt, plus more as needed
- 4 large russet (baking) potatoes (about 3 pounds)
- Freshly ground pepper
- 3 cups of shredded Gruyere cheese (imported preferred)
Instructions
- 1. Preheat the oven to 350˚F. Butter a 2-quart casserole dish with the 2 tablespoons room-temperature butter and ruv with 1 of the garlic cloves. Discard the clove.
1. Combine the milk and cream in a large saucepan. Add the salt and taste to be sure it tastes salty. Add the remaining 3 garlic cloves and bring to a boil, then reduce the heat and simmer 5 minutes, being careful not to let the mixture boil over.
1. Meanwhile, peel and rinse the potatoes. Pat dry. Using a mandoline, slicer, or knife, cut into 1/8-inch-thick slices. Making a circular pattern, overlap the slices to cover the bottom of the casserole.
1. Top with 1/4 cup of the milk mixture and a few grinds of pepper, a sprinkle of salt, and 3/4 cup of the cheese. Repeat this layering, reserving 1/2 cup of the cheese, until you have only 1/2 inch left at the top of the dish.
1. Use a slotted spoon to remove the garlic, and pour the remaining milk mixture through a strainer into the casserole until the potatoes are covered. You might not use all the milk. Do not overfill the casserole dish- maintain a 1/2 inch of space at the top of the dish once the milk sinks in. Top with the reserved cheese and scatter the butter pieces over the top.
1. Line a baking sheet with foil and place the casserole dish on the sheet. Bake 30 to 45 minutes, until the top is bubbling, the cheese is brown, and a knife easily pierces the potatoes. Let rest 10 to 12 minutes, then serve.
"This dish will make you look like an expert in the kitchen!" - Carrie
Caramelized Vidalia Onion Galette
Posted by Callies Biscuits on
Vidalias are the stars of this savory treat. If you have some on hand and a piecrust in your freezer, you can put together this simple showstopper in a snap. You can even leave out the bacon if you want to make it vegetarian– the onions are that flavorful! I really like sweet pies, but I love a savory pie and this rustic version is hands-down one of my favorites.
Caramelized Vidalia Onion Galette
Ingredients
- - 1 recipe Mama’s Butter Piecrust (or store bought pie crust)
- 4 tablespoons (½ stick) butter
- 3 pounds Vidalia onions (or other sweet variety such as Walla-Walla and Texas 1015), cut in half and thinly sliced
- 1 teaspoon minced garlic
- Kosher salt
- ¼ teaspoon freshly ground black pepper
- 1½ tablespoons Dijon mustard
- Optional: 1½ teaspoons fresh thyme leaves
- 1 cup grated Parmesan cheese
- 1 egg, beaten
- Optional: 4 slices bacon, cooked, drained, and chopped
Instructions
- 1. Preheat the oven to 400°F.
1. Roll out the dough to a 12 inch circle. Place the dough on a baking sheet lined with parchment paper.
1. Melt the butter in a large skillet on low heat. Add the onions and stir to coat with the butter. After 5 minutes, add the garlic. Continue to cook the onions, stirring occasionally. In 20 minutes, the onions will soften and shrink in the pan. In 30 to 40 minutes, they will be golden brown.
1. Season with salt to taste and the pepper. Stir in the mustard and the thyme, if using.
1. Sprinkle the crust with 1/3 cup of the Parmesan. Pile the onions in the center and spread to within 2 inches of the edge. Fold the dough up to and over the onions, pleating it as necessary. Brush the crust with the egg.
1. Place in the oven. Check after 10 to 15 minutes. When the crust begins to color, sprinkle the top with the remaining 2/3 cup Parmesan and the bacon, if using. Bake 10 to 15 minutes more. Put the oven rack in the top position. Turn on the broiler and broil 3 to 5 minutes, until deeply brown. Watch carefully,
as ovens vary in broiling intensity.
If you have some on hand and a piecrust in your freezer, you can put together this simple showstopper in a snap.
Nicci's Creamed Corn
Posted by Callies Biscuits on
My dear friend Nicci is the one who suggested I add fresh tarragon to creamed corn. To be honest, the idea did not appeal to me, but I gave it a try and fell in love. Every once in a while I don't mind being proven wrong... at least in the kitchen!
Nicci's Creamed Corn
Ingredients
- - Kosher salt
- 5 ears corn, shucked
- 2 tablespoons butter
- 1 cup whole milk
- Leaves from 4 sprigs fresh tarragon, chopped
Instructions
- 1. Bring a large pot of salted water to boil. Cook the corn 5 minutes. Drain, cool, and cut the kernels from the cobs.
1. Melt the butter in the cast-iron skillet on low heat. Add the corn and cook, stirring constantly, for 3 minutes.
1. Increase the heat to medium. Slowly add the milk and stir until almost all the milk is absorbed. Taste and adjust the salt. Remove from the heat and stir in tarragon.
1. Makes 4 servings