30 November 2009

sweet potato and grits spoonbread

I usually make praline sweet potatoes, but when I saw this recipe, the southern gal in me had to give it a try.  It was really good! serves about 4 to 6

For the sweet potatoes:
1 lb. sweet potatoes, cut in 1-inch chunks
1- ¼ tsp. kosher salt
¼ tsp. freshly ground white pepper
1/8 tsp. ground nutmeg
1/8 tsp. ground cinnamon
¼ cup maple syrup

For the grits:
1 ½ cups water
¼ tsp. chopped garlic
½ tsp. chopped shallot
1 Tbs. unsalted butter
¼ tsp. kosher salt
Pinch cayenne (optional) 
½ cups stone-ground grits
1 Tbs. heavy cream

Put the sweet potatoes in a large pot; cover with water and ¾ tsp. of the salt. Bring to a boil, reduce the heat, and simmer until the potatoes are fork-tender, about 10 minutes. Drain and mash the potatoes using a potato masher. Fold in the remaining ½ tsp. salt, the white pepper, nutmeg, cinnamon, and maple syrup. Set aside.
While the potatoes boil, cook the grits. In a medium heavy-based pot, bring the water, garlic, and shallot to a boil. Add the butter, salt, and cayenne. Gradually whisk in the grits. Bring to a boil, reduce the heat, and simmer, stirring occasionally, until the grits are cooked and creamy and just start to pull away from the side of the pot, about 30 minutes. Remove from the heat and fold in the cream.
Heat the oven to 400°F. In a large bowl, mix the sweet potato purée with the grits.  Spread the mixture in a casserole dish and bake until pudding sets and the top is lightly browned, about 35 minutes.

25 November 2009

my menu for thanksgiving dinner

here is my recipes and pics to follow in posts over the next few days:
cheddar cayenne crackers
maple-brined, smoked turkey
cinnamon apple cranberry sauce
sweet potato and grits spoonbread
french's green bean casserole
nigella's yorkshire pudding

19 November 2009

no food blogging tonight

I was too busy cooking tonight to blog, I made a triple batch of my corn casserole for tomorrow's thanksgiving luncheon at work. it does smell delicious!

14 November 2009

eating in san francisco -- day 1

well, we landed in san francisco today and as usual, we started eating. we went to a place called bristol farms for lunch and each got an amazing panini, mike got a salami one and I got a london broil one, they were both great and a good value. we also got some cookies that were really good as well. for dinner we went to chinatown and I have no idea the name of the place we ate it, but it was authentic and great!

09 November 2009

the worst looking place to get the best food

well, my plinky prompt for today was to name the worst looking place to get the best food.  for me, it would have to be double r burgers in waco.  the food is amazing, burgers made on a flat-top while you watch, served on sourdough buns with great fries.  here's another good review of them.

08 November 2009

my mom's pumpkin cookies

some of my little sister's friends asked me for my mom's pumpkin cookie recipe, so I thought I would share it with all of you.  these are great!!

1 cup shortening
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teasopoon salt
1 cup chopped walnuts

3 tablespoons butter
1/2 cup packed brown sugar
1/4 cup milk
2 cups confectioners' sugar
  1. preheat oven to 350 and grease cookie sheets.
  2. in a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar.  mix in pumpkin, egg, and vanilla.
  3. sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture.  stir in walnuts.
  4. drop dough by heaping spoonfuls onto the prepared baking sheets.
  5. bake for 10 to 12 minutes; cool on wire racks.
  6. while the cookies cool, combine the butter and 1/2 cup brown sugar in a small saucepan over medium heat.  bring to a boil; cook and stir for 1 minute or until slightly thickened.
  7. cool the icing slightly, then stir in the milk, and beat until smooth.  gradually stir in the confectioners' sugar until the icing is thickened.
  8. spread the icing on the cooled cookies.