Cream Biscuits

Cream Biscuits


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Cream Biscuits
Certain items I love, biscuits fall into that category. With that being said, there’s nothing worse than a bad biscuit. I have tried countless ss biscuit recipes, this version from “Times-Picayune” is the simplistic and incredibly delicious.
Prep Time 10 Minutes
Cook Time 10-12 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 10-12 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat oven to 450F. Lightly grease a baking sheet.
  2. In a medium bowl, add flour, salt and cream. Stir until a sticky ball forms.
  3. On a lightly floured surface knead lightly with floured hands, just until dough comes together.
  4. Using your hands or a rolling pin, pat dough to about 1/2-inch thickness. Cup biscuits with a 2-3-inch round cutter.
  5. Bake on prepared sheet for 10-12 minutes, until golden brown.

Bolognese

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Bolognese
Marcella Hazan, the cookbook author who changed the way Americans cook Italian food has a great Bolognese recipe. Over the years I have changed a few things. No celery, carrot or onion. I added chicken livers, ground pork and ground veal to the ground beef. I also substituted red wine for white and I finish the sauce with heavy cream and pasta water.
Prep Time 20 minutes
Cook Time 3.5 hours
Passive Time 24 hours
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 3.5 hours
Passive Time 24 hours
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400F.
  2. Heat oil in a large ovenproof casserole over med-high heat. Add garlic and chicken livers. Stirring a bit until pink is not longer present.
  3. Add beef, pork and veal, stir to combine. Cook until meats are no longer pink about 1- minutes. Add rosemary and stir well.
  4. Add red wine and let simmer for 5-8 minutes until reduced. Add tomatoes and water.
  5. Bring to a boil. place in over and cook uncovered for 3 hours. Stir from time to time.
  6. Let cool completely, refrigerate overnight covered.
  7. To serve, remove rosemary from the sauce. Add 8 cups of sauce to a large skillet, over medium heat. Add heavy cream, salt and pepper and bring to a gently simmer.
  8. Cook pasta, according to directions. Add a 1/2 cup of the pasta water to the sauce. Place cooked pasta in skillet with sauce and stir to coat. Serve with grated cheese.
  9. ***To serve 4-6 use 4 cups of meat sauce and 1 cup of heavy cream

Potato Gratin

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Potatoes Gratin
This Potato Gratin welcomes fall. Thanksgiving is around the corner, this creamy garlicky dish never disappoints. Potato Gratin on happensatthebean.com #happensatthebean
Prep Time 15 Minutes
Cook Time 2 Hours
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 2 Hours
Servings
People
Ingredients
Instructions
  1. Preheat oven to 400F degrees.
  2. Rub one clove of garlic split in half all over a 10 X 14-inch gratin dish. Let rest for 10 minutes. Butter gratin dish and place aside.
  3. Combine stock, heavy cream, garlic, rosemary, nutmeg, salt and pepper in a medium saucepan.
  4. Bring to a medium simmer, lower heat and continue to simmer for 30-45 minutes. Cook until thick and slightly reduced.
  5. Strain out garlic cloves and rosemary.
  6. Peel potatoes and cut into 1/8-inch slices.
  7. Arrange first layer of potatoes in the butttered pan, overlapping the potatoes a bit.
  8. Sprinkle the potatoes with 1/2 cup of the liquid and 2 tablespoons of the grated cheese.
  9. Repeat with remaining potatoes and cream, about 4 layers.
  10. Add the remaining cheese after the final layer of potatoes.
  11. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake another 30 minutes, until top turns golden brown.
  12. Remove from oven, let rest for 10 minutes before serving.

Devil’s Food Chocolate Ice Cream


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Chocolate ice cream
This is a decadent dessert for those who love dark chocolate. Stella Parks chocolate ice cream takes an unfamiliar path to deliver greatness. It’s dark, rich, chewy and dense.
Cook Time 45 Minutes
Passive Time 6-8 Hours
Servings
People
Ingredients
Ice cream base
Chocolate sauce
Cook Time 45 Minutes
Passive Time 6-8 Hours
Servings
People
Ingredients
Ice cream base
Chocolate sauce
Instructions
  1. Whisk egg yolks, milk, sugar and salt in a large stainless steel sauce pan over low heat, stir gently for 5 minutes. Increase heat to medium and stir until custard is thickened and steaming. Strain thru a fine-mesh sieve into a large bowl.
  2. To make the chocolate sauce, whisk sugar & cocoa in the same pot, add chopped chocolate and heavy cream. Bring to a boil over medium heat, whisking constantly until sugar has dissolved and mixtures bubbling. Strain into custard, add vanilla and Cointreau. Mix well.
  3. Place bowl with custard in a large bowl, filled with ice and cold water to create a ice bath. Chill for 30-45 minutes. Place smaller bowl with custard into fridge until cold and thick, 4-6 hours.
  4. Make ice cream according to manufacturers instructions.
  5. Place ice cream in a quart container. Place a sheet of plastic wrap over ice cream prior to placing top. Helps prevent freezer burn.
  6. Freezer for 12 hours.

Cheesecake

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Cheesecake
In the late 70's my Dad worked in Harlem. Lee Wood was a funeral director at Benta Funeral Home on St. Nicholas Ave.. Working for the largest black funeral home in New York, Lee Wood and his co-workers logged many miles behind the wheel. Regardless of the state or borough, they always knew where to find good food and a drink or three. He would often bring home different things for us to eat. After a stop in the Bronx, my Dad walked thru the front door with an unassuming plastic bag. Inside, was an S & S cheesecake. It was tall, bronzed like copper, cool, thick, tangy and sweet. The textures and taste were incredible, my first euphoric experience.
Course Dessert
Prep Time 1 Hour
Cook Time 2 Hours
Servings
People
Ingredients
Crust
Filing
Course Dessert
Prep Time 1 Hour
Cook Time 2 Hours
Servings
People
Ingredients
Crust
Filing
Instructions
Crust
  1. I stopped cooking the crust prior to adding the filling, I have not found any difference. Adjust the oven rack to the middle and preheat over to 450 F. I use a 9 inch round springform pan. Cut a piece of parchment paper to cover the bottom of the pan, lightly butter the paper and pan. Add the crumbled crackers, salt and sugar into the pan. Pour the melted butter on top, combine and press firmly down with your fingers.
Filing
  1. Combine cream cheese, Orange zest, vanilla extract and salt into a stand mixer with the paddle attachment. Start on low until its combined about a minute or two. Scrape down the bowl. increase speed to medium for a another minute or two until smooth. Add the sugar, mix until incorporated another minute or two. Add all six eggs, beat until combined. Add sour cream and heavy cream and mix on low until combined.
  2. Place prepared pan on a sheet pan, pour filling into pan and bake for 20 minute(until top bronzed). The cake will expand over the rim only to settle later. Turn off the oven for 15 minutes. Set temperature at 250 F and cook for another 90 minutes, until it registers 145-150 with a instant read thermometer.
  3. Transfer to a wire rack, cool for 15 minutes, run a thin knife around the inside edge of the cake to loosed. Let cake cool completely two hours, cover and refrigerate at least 12 hours until cold. To unfold, run another thin blade around the cake. Pop the latch on the side, and carefully slide the cake onto a serving platter.
Recipe Notes

Run your knife under hot water prior to running around the inside edge.