Subject: Pecan-Cheese Biscuits
From: Unicorn (unicorn@indenial.com)
Date: Mon Sep 16 2002 - 02:21:15 EDT
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FOOD FUNNY
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Laura S. writes, "Here are some good corny (or in this case, cheesy)
song titles. Keep up the great work!"
"Inna-Gouda-Da-Vida"
"Let it Brie"
"Ricotta Get Out of This Place"
"Cheeses Christ Superstar"
"Your Cheesing Heart"
"Bleu Suede Shoes"
"Nacho Man"
"Muenster Mash"
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TODAY'S RECIPE
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Most of the cookbooks I have featured as a week's theme have been old
standbys, but this week I want to share a brand new publication with
you. "Damon Lee Fowler's New Southern Kitchen" is an eclectic and
sophisticated collection of recipes using ingredients that Southern
cooks have been using for generations. The new dishes he has
assembled here will sound oddly familiar to lovers of Southern
cooking, but the recipes are based more on classic French techniques
rather than the "boil it to death" old Southern school of cooking.
This is a cookbook that every Southern cook should have in the
twenty-first century. Here is the lineup:
Monday's Starter
Pecan-Cheese Biscuits
Tuesday's Soup or Salad
Asparagus and Leek Soup
Wednesday's Side Dish
Baked Vidalia Onions with Ham
Thursday's Entree
Crab au Gratin
Friday's Dessert
Bourbon Pound Cake
These are really an updated version of the classic cheese straws that
have made an appearance at every Southern reception and church social
for as long as anyone can remember.
All recipes this week are adapted from "Damon Lee Fowler's New
Southern Kitchen," Simon & Schuster, 2002
http://www.amazon.com/exec/obidos/tg/detail/-/0684871696/worldwiderecipes
Pecan-Cheese Biscuits
3/4 cup (180 ml) butter at room temperature
1 1/2 cups (375 ml) grated extra-sharp Cheddar cheese
1/4 cup (60 ml) grated Parmesan cheese
1 1/2 cups (375 ml) all-purpose flour
1 tsp (5 ml) salt
Cayenne pepper to taste
1 cup (250 ml) finely chopped pecans
Combine the butter and cheeses in a food processor and process until
smooth. Sift the flour, salt, and cayenne directly into the food
processor and process until the mixture begins to form a ball. Add
the pecans and pulse just until the pecans are mixed in. The mixture
will be very soft. Divide the dough into three equal parts and place
each on a piece of wax paper. Fold the paper over the mixture and
roll into logs about 1 inch (3 cm) in diameter. Refrigerate until
thoroughly chilled, about 1 hour. Roll the chilled dough into a more
regular round shape if desired. Unwrap the logs immediately prior to
baking and slice into rounds 1/4 inch (5 mm) thick. Place 1/2 inch (1
cm) apart on an ungreased baking sheet and bake in a preheated 350F
(180C) oven until light golden brown, about 15 minutes. Cool on a
wire rack and store in an airtight container. Makes about 48
biscuits.
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