Welcome to the Land of Good Things and of generous givers of those things. In addition to soups for the lactose-intolerant, a request from several weeks back, Jeana Reidl is looking for a hearty minestrone, either with or without meat, and stews that are thick and hearty as well. It’s that time of year.
Biscuits are featured in this note from Cathy Elkins of Cleveland. “Regarding a request for the best biscuit mix, I have found Southern Biscuit Formula L to be one of my kitchen staples. The 32-ounce bag states in bright red lettering that it is a complete biscuit mix; just add buttermilk. I use it for cobblers, pancakes, etc. It is in the baking section of our Cleveland Food City. I always roll out my biscuits and brush with melted butter both before and after baking.”
The Fare mailbox today received a note from Carol S. titled “The Matter of Biscuits.” I opened it expecting a recipe but discovered something even easier.
“I can’t help Yeast of the Ridge with a biscuit mix, but if you want a mouthwatering biscuit on the way to work, stop by Kanku’s Number Five, 702 Central Ave. at McCallie. Chester arrives early in the morning to make fresh biscuits from scratch using his own recipe. They’re heavenly. I think they’re the best in town, even better than the chain restaurants.” We might as well ask if Chester would share his recipe, so, Chester, will you?
This reminds me of another taste treat that may be found at a gas station. Once (is it still true?) there were fried chicken gizzards available at the gas station at the corner of East Third and Holtzclaw. Yes, gizzards are an acquired taste, quite chewy, and theirs were excellent.
COOKIES
We are not far from holiday cookie swaps, and the aforementioned Cathy Elkins wrote, “I’d like to share my own ‘to die for’ chocolate chip cookie recipe. I make these each year when our band of eight retired teachers head to the beach for the week. The chocolate chip cookies have become the traveling snack that tides us over until we reach Perdido Key.”
Chocolate Chip Cookies
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons salt
2 1/2 sticks unsalted butter room temperature
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs at room temperature
2 teaspoons pure vanilla extract
1 cup bittersweet chocolate chips (at least 60% cacao content like Guittard)
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
Sift together both flours, baking powder, baking soda and salt. In mixer bowl, cream together butter and sugars until fluffy, 3 to 4 minutes. Add eggs until combined.
Add vanilla, and gradually add in dry ingredients until just moistened. Fold in chocolate chips, then press plastic wrap against dough, making sure it is completely covered.
And here’s the hard part. Refrigerate for 24 hours up to 72 hours. When ready to bake, bring to room temperature, and scoop dough onto parchment-lined cookie sheets. Do not press dough down. Let it stay in a ball. Sprinkle a bit of sea or coarse salt on before baking. Bake at 350 degrees for 10-12 minutes. Allow them to cool slightly, and transfer to wire rack.
Notes: I use a No. 40 ice cream scoop that is equal to about 2 tablespoons dough because I like the larger cookies and these bake in my oven for 12 minutes. Also, I have experimented with bars of chocolate from Aldi, and I like breaking off chunks of the dark chocolate bars and adding it to the mix. Who’s going to complain that there’s too much chocolate in their cookie?
Warning: This recipe makes 4 to 5 dozen depending on the size of your scoop, so I sometimes freeze half.
SHRIMP SALAD
We can get lonesome for the late great restaurants of Chattanooga, and Fehn’s is surely one of those. Margie Merritt solved one of those longings with this easy recipe, speedily provided, introduced thus: “Fehn’s shrimp salad is easy.”
Ms. Merritt added a caveat. “I don’t measure or go by recipes, but this has always worked well.”
Fehn’s Shrimp Salad
Lettuce
Lemon juice
Celery
Sweet or dill pickles (your choice, or use both)
Chopped onion
Chopped cooked shrimp
Kraft mayonnaise
Chop lettuce into bite-size pieces, and lightly drizzle with lemon juice. Place in small bowl or plate.
In a bowl, chop celery into small pieces. Add your choice of sweet or dill pickles, chopped fine.
Add a very small amount of chopped onion, or none.
Add shrimp, and toss all with mayonnaise. I was told by the owner that he only used Kraft.
Place shrimp mixture atop lettuce.
Serve with rolls or crackers.
APPLE BUTTER
Rosemary Palmer of the blog My Home and Travels created a recipe for crock-pot apple butter that she recommends for Christmas giving. And what apples does one cook? “Softer varieties cook a lot quicker. I find mixing a few varieties gives your apple butter more depth in flavor. My favorite combinations are Fuji, McIntosh and Golden Delicious.
“And if you are buying apples at an orchard, sometimes they have bags which aren’t quite so perfect, so grab these up, usually at a cheaper price.”
Crockpot Apple Butter
5 pounds apples (about 20 medium)
1 cup granulated sugar
1 cup brown sugar
3 teaspoons cinnamon
1/4 teaspoon salt
1 teaspoon nutmeg
1 teaspoon ginger
1/2 teaspoon ground cloves
1 teaspoon vanilla extract
Core and dice apples. Combine all ingredients in crockpot, and cook on high for 2 hours. Mash down with a potato masher.
Cook on low for 10 hours, stirring every few hours.
Cool completely, then refrigerate or freeze. Enjoy on your favorite breads, muffins or scones.
Notes: If you want ultra-smooth apple butter, use an immersion blender, food processor or blender after mixture has cooled.
Can be kept in the freezer for 3 to 4 months or in refrigerator for 2 weeks.
On that sweet note, we will end for today, looking forward to next week alongside you.
REQUESTS
* Lactose-free soups
* Minestrone
* Hearty stews
Jane HenegarTO REACH US
Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.
* Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750.
* Email: chattfare@gmail.com
* Fax: 423-668-5092