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​I’ve been trying to write this latest blog post for over a week. I was unexpectedly called upon to babysit my grandson, who was home from daycare for a few days, and preparing for an upcoming family reunion that my entire family will attend.
 
I love bread in all forms, chewy and crusty or warm biscuits from the oven. Recently in The New York Times, contributing food writer, Eric Kim, came across the irresistible Buttermilk Sugar Biscuits from Briana Holt of Tandem Coffee + Bakery in Portland, Maine. The recipe is on The New York Times website NYTCooking, where Eric has both the recipe and video on the process. Some of the tips he offered to replicate the same outcome as the bakery was to shave cold butter with a microplane; then chill it in the freezer for ten minutes. He also demonstrated how the dough is folded over to create the flakey layers.
 
For the recipe you’ll need unsalted butter, all-purpose flour, granulated sugar, baking powder, kosher salt and cold buttermilk. Using a wooden spoon, I tossed the butter with the flour making sure it was evenly coated and not clumped together. The buttermilk is mixed in two steps to evenly hydrate the flour. To make the dough come together, there are specific, yet easy to follow steps. The process involves placing the loose dough on a floured surface, pressing the crumbs together and using a bench scraper to fold the dough over 5 times and rolling after each fold. You can view Briana Holt’s video or Eric Kim’s on YouTube for free.

Once I had my biscuits cut, they were placed on a parchment lined baking sheet and baked approximately 35 minutes until they were golden brown. When done, melted butter is brushed on top and a sprinkle of flaky sea salt finishes them.
 
The biscuits were heavenly, slightly sweet, a hint of saltiness and a delicate crumb. I had to give most of them away (recipe makes 9) as I would have eaten them all. My husband liked them, as did a neighbor whom I shared  with. I put two in the freezer and defrosted the next day and they still were wonderful.
 
Last week my youngest granddaughter, Lucy, and I were tasked with baking vanilla cupcakes for her older sister. She has a peanut allergy and was attending a cupcake decorating party for a friend. I found a recipe by Yossy Arefi on The New York Times app NYT Cooking that made 12 cupcakes, but prepared only half the recipe.
 
For the recipe you’ll need all-purpose flour, granulated sugar, baking powder, baking soda, fine salt, unsalted butter, buttermilk, eggs, neutral oil and vanilla extract. I pre-measured all the ingredients in order to avoid the impatience of a three-year-old. Lucy dumped the dry ingredients into the bowl of a stand mixer and whisked them together. Next, we moved to the mixer and I added the butter to be blended in. Then in two steps, Lucy added the liquid ingredients. After a final mix, the batter was ready for the pan. Lucy, very patiently and deliberately, selected the style of liners for the cupcakes. Once I had the pans filled, I wanted to try a product I found at the Spice and Tea Exchange, Baker’s Secret Spice Blend made with cocoa nibs, vanilla turbinado sugar, maple syrup, cinnamon, ginger and nutmeg. Lucy grated the topping over several cupcakes prior to baking.
 
The cupcakes came out beautifully, nice and tall in the pan. How did they taste? According to my granddaughters they were delicious.
 
I love coconut shrimp and the ones at The Shrimp Box in Point Pleasant, NJ are delicious. At the time, the restaurant hadn’t opened for the season, but I had a craving. I had some shrimp in my freezer and found a recipe on The New York Times website by Margaux Laskey that takes 30 minutes to prepare. Besides the shrimp, you’ll need cornstarch, fresh lime zest, fine sea salt, ground cayenne (optional), egg whites, finely shredded unsweetened coconut, panko bread crumbs, kosher salt, black pepper, coconut or canola oil for frying. For the dipping sauce, either orange marmalade or apricot preserves, Dijon mustard, Sriracha or other chile sauce, fresh lime juice and salt.
 
What makes these shrimp so light and crispy is the use of egg whites and cornstarch. The shrimp are dredged in a mixture of cornstarch, lime zest, salt and cayenne. Next, shrimp are coated with frothy egg whites. Finally, they are tossed with a mixture of coconut and panko that is seasoned with salt and pepper. I used coconut oil to fry the shrimp until they were golden brown on both sides. To serve, I made the dipping sauce with orange marmalade. Oh my, these were fabulous! The hint of lime zest with the coconut made the shrimp flavorful. The coating had a delicate crunch and the dipping sauce rounded out the taste.
 
If you don’t want to waste your eggs, check your grocer’s refrigerator case packaged egg whites. What you don’t use, you can freeze for future use.
 
Occasionally my husband likes soup with his lunch. After reading the labels on the canned soups, I  found the sodium content to be a bit high. In the December 2023 issue of “Southern Living Magazine” there was a recipe for Ultimate Tomato Soup with Pepper Jelly and Grilled Cheese. For the soup portion you’ll need olive oil, yellow onion, carrots, kosher salt, fresh garlic, freshly grated ginger, cayenne pepper, fresh thyme, 2 (28 ounce) cans of San Marzano plum tomatoes, light brown sugar, vegetable stock and heavy whipping cream.
 
The soup takes a little over an hour to prepare. A quick overview of the process starts with sautéing the onion and carrot until soft. The aromatics go in next (garlic, ginger and thyme) followed by the tomatoes, and sugar. After cooking for 10 minutes, the stock is added and the soup cooks for another 10 minutes. To finish, the mixture is puréed in a blender in two batches and returned to the pot. Heavy cream and salt are added.
 
I enjoyed the soup and thought the flavors were well balanced. Initially, my husband didn’t like the soup in its hot state. In fact, had I read the recipe again, it's to be served warmed. As my husband said, I have to make it hot, so it can cool down and not merely warm the soup in which case it can become cold.
 
The last dish I made was Slow-Cooker Chipotle Short Rib Sliders. This is another recipe I found in “Southern Living Magazine,” from their January/February 2021 issue. The recipe was created using a two-pound beef brisket that makes 12 servings. However, trying to find a small brisket takes some doing. As I was doing my weekly food shopping, I didn’t want to visit multi stores for this one item. Instead, I opted for boneless short ribs at $14.99/lb., which are pricier than brisket that ranges in price from $10-$13/lb. However, when I considered my time and gas, the convenience was worth it.
 
For the recipe you’ll need light brown sugar, kosher salt, ground cumin, black pepper, beef brisket, chipotle chiles in adobe sauce, fresh garlic, barbecue sauce, slider buns and spicy pickle chips.
 
The meat is covered in a dry rub consisting of brown sugar, kosher salt, cumin and black pepper. Once the meat is covered, it goes into a slow cooker with the chipotle peppers and garlic. On a high setting it will take 4 to 5 hours or on low, approximately 8 hours until the meat is tender. Once the meat is done, 1/2 cup of the cooking liquid is saved and the meat is shredded. The reserved cooking liquid and the barbecue sauce are added to the meat. The meat is placed on a bun and topped with pickles. My husband and I loved the sliders, the meat was meltingly tender and had a bit of kick from the chipotle peppers. I used homemade bread and butter pickles one night and homemade refrigerator pickles the next. The pickles added another layer of flavor, but also cut the richness of the meat. Overall, a wonderful meal, perfect for those upcoming March Madness watch parties.
 
I almost forgot, we had a delightful chicken dish from the wonderful Melissa Clark, Garlicky Chicken with Lemon-Anchovy Sauce. My husband doesn’t like the thought of anchovies in his food. However, for the past few years, I’ve been adding anchovy paste to my cooking and he can’t detect it. For this recipe you’ll need boneless and skinless chicken thighs, kosher salt, freshly ground black pepper, fresh garlic, extra-virgin olive oil, anchovy fillets, drained capers, chile flakes, a lemon and fresh parsley for garnishing.
 
I used a cast iron skillet to prepare this meal as the chicken had to finish cooking in the oven; so why use two pans. First, the anchovy garlic is prepared. Minced garlic, anchovies, capers and chile are sautéed until the anchovies’ dissolve. Chicken that has been seasoned with salt and pepper are browned on both sides, about 5 to 7 minutes on one side. The chicken is turned and cooked in a preheated 350° oven for an additional 5 to 10 minutes, or until cooked through. The chicken is then removed from the pan and one minced clove of garlic and the juice of half of lemon is added. The mixture is stirred while scraping the fond from the bottom of the pan. The chicken is returned to the pan and cooks for a few second. To serve, squeeze more lemon on top and garnish with chopped parsley. I served the chicken on a bed of brown rice.
 
What a luscious dish. Although I used bone-in chicken breasts, I checked the temperature the breasts periodically so as not to overcook; they were done perfectly. The layers of flavor were as described, garlicky, but not overpowering. The lemon juice mellowed the flavors of the garlic and anchovies and offered a hint of tartness, overall tantalizing.

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Buttermilk Sugar Biscuits 
Recipe from Briana Holt
Adapted by Eric Kim
From “The Best Biscuits Outside of the South,” 
The New York Times/NYT Cooking
Published March 22, 2023, updated March 23, 2023

Time: 1 hour
Yield: 9 biscuits

Ingredients
1 cup/227 grams cold unsalted butter
3⅓ cups/425 grams all-purpose flour, plus more for rolling
½ cup/100 grams granulated sugar
1 tablespoon baking powder
2½ teaspoons kosher salt (such as Diamond Crystal) or 1¾ teaspoons fine sea salt
1¼ cups/300 grams cold buttermilk
Melted butter and flaky sea salt (both optional), for finishing

Preparation

1. Heat oven to 375 degrees and line a large sheet pan with parchment paper or foil.
2. Coarsely grate the butter onto a plate, then freeze until cold and hard, at least 10 minutes. Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder and salt. Add the butter to the dry ingredients. Using a spoon, toss together until all of the butter is coated with flour.
3. Add half the buttermilk and toss with the spoon. When incorporated, add the rest of the buttermilk and gently toss again, without mashing together or overmixing, until the dry ingredients are lightly hydrated throughout. The mixture will be crumbly.
4. Flour a clean surface and dump the mixture directly onto it. Using your hands, gently press the crumbs together and then use a floured rolling pin or empty wine bottle to roll the mass gently but firmly into a 1-inch-thick rectangle. Fold the dough in half: Using a bench scraper, lift the top half off the surface and fold it over the bottom half. This step may be crumbly and messy at first, but just go for it and fold what you can down from the top. Repeat this roll-and-fold motion 5 times, flouring the surface and dough as needed and using the bench scraper to straighten the edges as needed. The dough will come together as you roll it. Rotate the mixture after each fold to create a square.
5. Build the final layer: Fold the dough in half one last time, then roll to about 1½ inches thick to create a 6-inch square, using the bench scraper to straighten out the edges.
6. Using the bench scraper or a sharp knife, cut straight down into the square to create a 3-by-3 grid of 9 squares, then place them on your sheet pan, upside down if you’d like taller biscuits. Bake for 25 to 35 minutes, rotating the pan halfway through, until risen, golden brown on top, and slightly pale on the sides. Don’t worry if a couple of the biscuits tip over or if melted butter pools underneath. Brush the tops with melted butter and sprinkle with flaky sea salt, if using.

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Vanilla Cupcakes
By Yossy Arefi
The New York Times/NYT Cooking

Time: 45 minutes
Yield: 12 cupcakes

Ingredients
For The Cupcakes:
1 cup plus 2 tablespoons/145 grams all-purpose flour
½ cup plus 2 tablespoons/125 grams granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine salt
3 tablespoons unsalted butter, cut into pieces and softened
⅔ cup/160 milliliters buttermilk, at room temperature
2 large eggs, at room temperature
3 tablespoons neutral oil
1½ teaspoons vanilla extract

For The Vanilla Frosting:
½ cup/113 grams unsalted butter, softened but cool
1¾ cups/175 grams sifted confectioners’ sugar
Pinch fine salt
1 tablespoon vanilla extract
½ teaspoon lemon juice
1 to 3 teaspoons heavy cream or milk
Sprinkles (optional)

Preparation

1. Heat oven to 350 degrees and line a 12-cup muffin tin with paper liners.
2. Prepare the cupcakes: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl), combine the flour, granulated sugar, baking powder, baking soda and salt. Stir to combine. Add the butter and mix on low until the mixture is sandy and the butter is evenly distributed.
3. In a large measuring cup, whisk to combine the buttermilk, eggs, oil and 1½ teaspoons vanilla extract.
4. Add half of the buttermilk mixture to the bowl of the mixer and mix on low until incorporated, then add the second half of the mixture and mix on low until well combined. Scrape the bottom and sides of the bowl, then turn the mixer up to medium speed and mix for 30 seconds, until the mixture is smooth. The batter will be loose.
5. Divide the mixture among the prepared liners. (They will be about halfway full.) Bake the cupcakes for 18 to 20 minutes until just cooked through with little to no browning on top. Set the cupcakes in the pans on cooling racks for 5 minutes, then gently remove them from the pans and set them on the rack to cool completely before frosting.
6. While the cupcakes cool, make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed until smooth. Add the confectioners’ sugar and salt and mix on low speed until the sugar is moistened. Turn the mixer to medium-high and stream in the vanilla, lemon juice and 1 teaspoon heavy cream. Mix until light and fluffy, about 5 minutes, adding more cream as needed to make a smooth and easily spreadable frosting.
7. Frost the cupcakes, top with sprinkles if desired, and serve. The cupcakes and frosting can be made and stored separately one day ahead of time, covered, at room temperature. 

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Coconut Shrimp
By Margaux Laskey
The New York Times/NYT Cooking
 
Total Time: 30 minutes
Servings: about 24 shrimp
 
For the Dip
½ cup orange marmalade or apricot preserves
1 tablespoon Dijon mustard
1 teaspoon Sriracha or other chile sauce (optional)
1 teaspoon fresh lime juice, plus more as needed
Pinch of salt
 
FOR THE SHRIMP
½ cup cornstarch
1 tablespoon fresh lime zest (from 2 to 3 limes)
1½ teaspoons fine sea salt
⅛  teaspoon ground cayenne (optional)
4large egg whites
1 cup finely shredded unsweetened coconut
½ cup panko bread crumbs
Kosher salt and black pepper
 1pound large raw shrimp (21 to 25 count), peeled and deveined, with tails attached
4 to 5 tablespoons coconut or canola oil, for frying, plus more as needed
 
PREPARATION

1. Make the dip: In a small bowl, combine marmalade, mustard, Sriracha (if using), lime juice and salt. Stir until fully incorporated. If it’s too thick, add a touch more lime juice.
2. Make the shrimp: Place the cornstarch, lime zest, salt and cayenne (if using) in a shallow bowl. Whisk the egg whites in another bowl until frothy. Toss the coconut and panko in another shallow bowl; season with salt and pepper.
3. Working with one shrimp at a time, holding it by its tail, coat the shrimp (but not the tail) in the cornstarch mixture then shake off excess. Dip in the egg whites, then shake off excess. Dredge in coconut-panko mixture, pressing to coat. Set aside on a large plate. Repeat with the remaining shrimp.
4. Heat enough oil to cover the bottom of a large skillet in a thin layer. Heat over medium until oil shimmers. (A pinch of the coconut-panko mixture added to the oil should sizzle and brown easily. If the oil isn’t hot enough, the shrimp will stick to the pan.) Working in batches if necessary, add shrimp in a single, even layer (do not crowd the pan), and cook until golden brown on the bottom, about 2 minutes. Adjust the heat as necessary if the shrimp is browning too quickly.
5. Using tongs, grab the shrimp by the tail (so as not to disturb the crust) and flip over. Cook until golden brown underneath, about 2 minutes more. Remove the shrimp by the tail from the pan to a plate lined with paper towels. Repeat with the rest of the shrimp, adding additional oil as needed.
6. Serve immediately with dip.

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Ultimate Tomato Soup with Pepper Jelly Grilled Cheese
By Elizabeth Mervosh
“Southern Living Magazine,” published December 13, 2023
December/2023 magazine

Active Time: 1 hour
Total Time: 1 hour, 15 minutes
Servings: 8i

Ingredients
3 Tbsp. olive oil
1 medium-size yellow onion, thinly sliced (about 1 3/4 cups)
3 small carrots, peeled and thinly sliced (about 3/4 cup)
2 1/2 tsp. kosher salt, divided
1 Tbsp. finely chopped garlic (from 3 garlic cloves)
 Tbsp. grated fresh ginger
1/8-1/4 tsp. cayenne pepper
5 (5-inch) thyme sprigs
2 (28-oz.) cans whole peeled San Marzano plum tomatoes, crushed
2 tsp. light brown sugar
 cups vegetable stock
/2-3/4 cup heavy whipping cream
1 (20- to 22-inch) baguette, split lengthwise
1/2 cup red pepper jelly
6 oz. aged white Cheddar cheese, thinly sliced
6 oz. smoked Gouda cheese, thinly sliced

Directions

1. Preheat oven to 425°F. Heat oil in a large Dutch oven overmedium-high. Add onion, carrots, and 1/2 teaspoon of the salt; cook, stirring often, until vegetables are golden brown around edges, 10 to 12 minutes. Add garlic, ginger, cayenne pepper, and thyme; cook, stirring often, until fragrant, about 1 minute.
2. Stir tomatoes and sugar into Dutch oven. Bring to a simmer over medium-high. Cook, stirring often, until slightly thickened, about 10 minutes. Add vegetable stock, and bring to a simmer over medium-high. Cook, stirring occasionally, until flavors meld, about 10 minutes. Remove from heat. Discard thyme sprigs.
3. Process tomato mixture using an immersion blender until smooth, about 1 minute. (Alternatively, working in 2 batches, ladle tomato mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a towel over opening, and process until smooth, about 30 seconds. Return to Dutch oven.) Stir in 1/2 cup of the cream and remaining 2 teaspoons salt. For a creamier consistency, add up to 1/4 cup additional cream.
4. Cut split baguette in half crosswise; arrange halves side by side and cut sides up on a parchment paper-lined baking sheet. Hollow out bread from rounded top halves of baguette. Spread pepper jelly evenly over cut sides of baguette. Stuff cheeses evenly into hollowed-out baguette halves. If needed, place some of the cheese on bottom baguette halves. 
5. Bake in preheated oven until cheese is melted, 10 to 12 minutes. Carefully place top baguette halves, cheese side down, over bottom baguette halves. Cut each half crosswise into 4 slices for a total of 8 sandwiches. Serve warm with soup.

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Slow-Cooker- Chipotle Brisket* Sliders
By Melissa Gray
“Southern Living Magazine,” Published December 29, 2020
January-February/2021 magazine

Active Time: 10 minutes
Slow Cook Time: 4 hours
Total Time: 4 hours, 10 minutes
Yield: 12 sliders

Ingredients
1 ½ tablespoons packed light brown sugar
2 teaspoons kosher salt
1 teaspoon ground cumin
¾ teaspoon black pepper
1 (2-lb.) trimmed beef brisket 
2 chipotle chiles in adobo sauce, minced (about 2 Tbsp.)
3 garlic cloves, smashed
1 cup barbecue sauce
12 slider buns, toasted
½ cup spicy pickle chips

Directions

1. Stir together brown sugar, kosher salt, cumin, and black pepper in a small bowl. Season brisket with sugar mixture. Place brisket, chipotle chiles, and garlic in a 6-quart slow cooker. Cover and cook until tender, 4 to 5 hours on HIGH or about 8 hours on LOW.
2. Transfer brisket to a cutting board, reserving ½ cup cooking liquid. Using 2 forks, shred brisket; place in a large bowl. Add barbecue sauce and reserved cooking liquid; stir until meat is fully coated. Divide meat evenly among bottom halves of buns. Add pickle chips, and cover with bun tops.

*Donna’s Note: I substituted boneless short ribs for the brisket.

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Garlicky Chicken With Lemon-Anchovy Sauce
“Anchovies Elevate a Pan-Seared Chicken Dish,” by Melissa Clark
The New York Times/“What for Dinner”
October 29, 2012

Time: 25 minutes
Yield: 4 servings

Ingredients
1¼ pounds boneless, skinless chicken thighs (4 to 5 thighs)
1 teaspoon coarse kosher salt
Freshly ground black pepper
6 garlic cloves, smashed and peeled
¼ cup extra-virgin olive oil
5 anchovy fillets*
2 tablespoons drained capers, patted dry
1 large pinch chile flakes
1 lemon, halved
Fresh chopped parsley, for serving

Preparation

1. Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
2. Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through.
3. When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
4. Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.

If you prefer to use anchovy paste, this was posted in the Cook's notes on the NYT Cooking app: "note that according to most sources one anchovy fillet is the equivalent of 1/2 teaspoon of anchovy paste." 

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