Pancakes

Pancakes

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Pancakes
Pancakes are a wonderful way to start Christmas Day. Light, fluffy with a little tang from buttermilk is what sets these pancakes apart from others. Pancakes on Happensatthebean.com
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Place all the dry ingredients into a large bowl and whisk to combine.
  2. In a medium bowl, whisk eggs, add buttermilk, butter and vanilla. Add wet mixture to the flour mixture and stir just until combined(don’t over mix the batter).
  3. Heat griddle(or cast iron pan)over medium-low heat. Add an additional tablespoon of butter to griddle once it stops foaming, spoon or ladle about 1/2 cup of the battle on to hot surface.
  4. Cook for 2-3 minutes, until you see small bubbles on the top side. Flip and cook additional 2-3 minutes until golden brown on both sides. Makes about 8-10 pancakes.
  5. Serve hot, top with butter and real maple syrup.

Roasted Yukon potatoes

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Roasted Yukon potatoes
First steamed then roasted this technique works well with Yukon potatoes. It’s important they are all similar in size to ensure even cooking. This results in a nicely browned, crispy and creamy finish. The parsley, garlic and clarified butter makes this special dinner worthy. Roasted Yukon potatoes on Happensatthebean.com #happensatthebean
Prep Time 10 Minutes
Cook Time 1 Hour
Servings
People
Prep Time 10 Minutes
Cook Time 1 Hour
Servings
People
Instructions
  1. Place oven rack in lowest position and preheat to 425F. Cut potatoes in half.
  2. Arrange potatoes, cut side down, on a baking sheet, spcaed out. Pour in 1½–2 cups water (a thin layer).
  3. Cover baking sheet with a foil, crimping sides very tightly to seal well. We need to trap the steam.
  4. Bake potatoes until a fork or knife slides easily through potatoes about 25–30 minutes. Test directly thru foil.
  5. Let potatoes cool about 5 minutes. Crank up oven temperature to 500° Use tongs to lift up foil at a corner, peeling it back to open pour off water.
  6. Remove foil and drizzle oil over potatoes; season generously with salt and pepper. Let potatoes cool and toss well. Arrange cut side down again.
  7. Roast potatoes until tops are golden, bottoms are deeply browned and crisp, about 20–25 minutes.
  8. Let potatoes cool slightly, then use a spatula to unstick them from baking sheet. Optional: Place potatoes in a large bowl, add minced garlic and parsley. Add clarified butter and toss well.
  9. Serve.

No Knead Bread


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No Knead Bread
No-Knead Bread comes to us from Sullivan Street bakery. It’s fairly simple only four ingredients, the key element is fermentation. Jim Lahey introduced us to this technique. If you have a green egg, don’t be afraid to try this outside.
Prep Time 20 Minutes
Cook Time 45 Minutes
Passive Time 18 Hours
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 45 Minutes
Passive Time 18 Hours
Servings
People
Ingredients
Instructions
  1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap place in a warm place.
  2. Preheat oven to 450 F degrees. Add your 4 quart cast iron, enamel, Pyrex or ceramic pot(with a lid) to the oven as it's heating and heat it as well until it's at 450F degrees. The dough is ready when the surface is dotted with bubbles.
  3. Remove the pot from the oven and remove the lid from it. If you want to make sure your bread doesn't stick to the pot you can sprinkle some flour or cornmeal on the bottom of the pot or use parchment paper.
  4. Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it on the parchment paper place paper in the pot. Cover the pot with the lid and place it back in the oven.
  5. Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown.
  6. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.

Boneless leg of lamb


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Boneless leg of lamb
Here’s an easy recipe for smoked boneless leg of lamb. It’s full of flavour, tender and slightly smokey. Boneless leg of lamb on Happensatthebean.com #happensatthebean
Prep Time 15 Minutes
Cook Time 2.5-4 Hours
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 2.5-4 Hours
Servings
People
Ingredients
Instructions
  1. Mix all the herbs, spices, mustard and zest in a small bowl. Slowly add the olive oil constantly whisking until a paste forms. Maybe 30 seconds.
  2. Smear paste over lamb and place in the fridge for 4 hours or overnight.
  3. Remove lamb from fridge 1 hour prior to cooking. Bring your smoker or charcoal grill to 225F. If using a grill, cook using indirect heat.
  4. Place on smoker or grill and cook for about 2.5 hours. You want to pull the lamb at 135F(for medium-rare). Pull and lamb rest for at least 30 minutes.
  5. Slice and serve.

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.

Chicken Scarpariello with Sausage and Potatoes


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Chicken Scarpariello with Sausage and Potatoes
Scarpariello is “shoemaker” in Italian. Shoemaker’s chicken in not an authentic dish, it’s likely an Italian restaurants invention. Regardless of its origins Its delicious and one of my favorite dishes. Balsamic vinegar is also an option. Delete the cherry peppers and their liquid for 1/2 up of balsamic.
Prep Time 30 Minutes
Cook Time 1 1/4 Hour
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 1 1/4 Hour
Servings
People
Ingredients
Instructions
  1. Cut chicken into 14-16 small pieces. Place on a small sheet pan, salt with 3 tablespoons of kosher salt and place in fridge for 4-8 hours. Remove chicken and bring to room temperature.
  2. Preheat oven to 350°F. In a large pot, add the potatoes and some kosher salt, bring to a boil, cook partially covered for 10 minutes. Drain well, cool and cut into 3/4-inch slices. Set aside with the skin on.
  3. Pat chicken dry, pepper both sides and dust with flour. Add 2 tablespoons olive oil to the Dutch oven large enough to fit the potatoes and stick, sauté chicken until well browned, 5-7 minutes per side, (flip and repeat) Remove chicken from pan and set aside.
  4. pour off half the oil in the Dutch oven. Return to burner over medium heat. Cook the sausage on both sides, until browned. Remove sausage from pan, and set aside.
  5. Add the wine to deglaze the pan, scraping the brown bits off the bottom for a minute or two. Add the garlic, bay leaf, rosemary, chicken and sausage and mix. Add the potatoes, white wine cherry peppers & liquid, chicken broth and lemon juice. Mix well and place in oven with top ajar for 45 minutes.
  6. Let rest for 15 minutes prior to serving.

Pork Stew


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Pork Stew
This hearty pork stew is a staple dish in New Mexico. Cook’s Illustrated offers a simple straightforward version. Following CI’s lead, I made a few changes to this delicious earthy dish.
Prep Time 15 Minutes
Cook Time 2.5 Hours
Passive Time 3.5 Hours
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 2.5 Hours
Passive Time 3.5 Hours
Servings
People
Ingredients
Instructions
  1. Toss pork with 1 tablespoon kosher salt together in bowl; refrigerate for 1 hour.
  2. Place chiles in medium bowl. Pour boiling water over chiles, place a small plate over chilies to keep submerged , and let stand until softened, 30 minutes. Set oven to 325F degrees.
  3. Drain chiles and reserve 2 cups soaking liquid. Process chiles, honey, vinegar, garlic, oregano, cumin, crushed red pepper, and 1 teaspoon salt in blender until chiles are finely ground and thick paste forms, about 30 seconds. With blender running, add 1 cup reserved liquid and process until smooth, 1½ to 2 minutes. Add remaining reserved liquid and continue to blend sauce at high speed, 1 minute longer.
  4. Combine pork and chile sauce in Dutch oven, stirring to make sure pork is evenly coated. Bring to boil over high heat. Cover pot, transfer to oven, and cook until pork is tender and fork inserted into pork meets little to no resistance, 2½ hours.
  5. Using wooden spoon, scrape any browned bits from sides of pot and stir until pork and sauce are recombined and sauce is smooth. Let stand, uncovered, for 10 minutes. Season with salt to taste.

Mashed Potatoes


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Mashed Potatoes
This is an easy mashed potato recipe. it’s important to start with the right kind of potatoes. A Russet or Idaho potato will work fine. My personal preference is Yukon gold. Regardless of your potato, to ensure a good finished product; dry potatoes well(after cooking), mash by hand, heat your cream, milk and butter. Mashed potatoes on Happensatthebean.com
Course Side Dish
Prep Time 15 Minutes
Cook Time 25 Minutes
Passive Time 20 Minutes
Servings
People
Ingredients
Course Side Dish
Prep Time 15 Minutes
Cook Time 25 Minutes
Passive Time 20 Minutes
Servings
People
Ingredients
Instructions
  1. Peel the potatoes and cut into 1/4s . Place into a saucepan and cover with cold water by 1-inch. Set over high heat and bring to a boil. Once boiling, cover with lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be pieced with a sharp knife about 15 to 20 minutes. Drain and place back into pot. Place pot over low flame until potatoes are completely dry.
  2. Gently warn butter, whole milk, cream(or all heavy cream) in a small saucepan. Until butters melted 5 minutes or so.
  3. Leaving potatoes in pot, turn off heat. Mash the cooked potatoes using a ricer, food mill or potatoe masher.
  4. Pour about half of the warmed melted butter mixture over the potatoes and stir. Pour half the remaining liquid in continue to stir. Depending on the texture you want, stop or add more liquid. Add salt and pepper. Taste and adjust the seasoning, if necessary. Serve

Spinach Madeleine


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Spinach Madeleine
First published s by “River Road Recipes” in 1959 the Junior League of Baton Rouge reprinted this recipe to much fanfare. Nothing says holidays like this dish in Louisiana. Spinach Madeleine on Happensatthebean.com
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat over to 350F.
  2. Using a dish towel place thawed spinach in towel. Gently twist and reserve 1/2 of liquid. Twist spinach well in dish towel removed ALL the liquid. If spinach is not dry, it can destroy your dish.
  3. Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add evaporated milk and reserved spinach liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring.
  4. Add the cheese, Worcestershire, black pepper, celery salt, garlic salt, cayenne, and salt, to taste. Stir until melted. Combine with cooked spinach. Place in buttered casserole (add breadcrumbs If using)and cook for 30 minutes.
  5. Serve. If you have the time, let casserole come to room temperature and refrigerate over night.
  6. Preheat over to 350F. Bring to room temperature. Place in oven for 20-25 minutes until hot, serve.

Collard Greens


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Collard Greens
Here is a easy way to make some of the best southern collard greens you’ve ever had. The art of transforming a tough leafy fibrous vegetable into something soft and silky with a smokey meaty flavor is what cooking is all about. The toughest part of making this dish is the time needed to do so.
Prep Time 45 Minutes
Cook Time 4 Hours
Servings
Ingredients
Prep Time 45 Minutes
Cook Time 4 Hours
Servings
Ingredients
Instructions
  1. In a large pot add sugar, ham hocks and 3 quarts of water to a boil. Reduce heat to medium and cook covered for 2 hours.
  2. Wash the collard greens thoroughly in a sink filled with cold water. Remove the stems that run down the center of the greens. Fold over the stem and carefully cut out the tough stems. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens and baking soda in pot with meat and cook covered for 90-120 minutes, stirring from time to time.
  3. Remove hocks from pot gently shred meat and mix back into greens.
  4. Taste for seasoning, add salt & pepper to taste. Serve