By Carrie Morey
Carrie Morey begun her corporation, Callie’s Charleston Biscuits, with an easy objective: She desired to make her mom Callie’s scrumptious biscuits—unbelievably gentle, buttery creations—accessible around the nation. Carrie’s home made biscuits mix targeted, magnificent flavors—sharp cheddar with clean chives, cracked black pepper with cream cheese and eco-friendly onions, and cinnamon biscuits so buttery they soften on your mouth. The biscuits are an iconic Southern staple, yet they're simply the beginning.
Now Carrie Morey stocks her sleek method of conventional Southern cooking in additional than 100 recipes that pair vintage Lowcountry fare with staggering twists, for awesome effects. Carrie publications you thru the foundational options of Southern cooking to bare how she constructed her new takes on favourite background dishes and the way to take the fuss and enormous time funding out of conventional arrangements. She stocks skillet recipes handed down via generations, together with Lemon Zest cast iron Fried Shrimp, Macaroni Pie, and cast iron Herb Lamb Chops. She offers roasting and slow-cooking innovations for red meat Stew with Herbed bitter Cream, highly spiced Black-Eyed Pea Salad, and Roasted Pimento Cheese chook. Her DILLicious Cucumber Sandwiches, BBQ poultry Salad Biscuits, Fiery Pimento Cheese Deviled Eggs, and summer season Crab Salad will make any picnic or informal get-together a real Southern affair. And her muffins are to die for: Mama’s bitter Cream Banana Pudding, Alex’s Chocolate Chess Pie (so strong that Carrie credit the pie for sparking her and her husband’s whirlwind romance), and Blueberry and Peach Cobbler end your meal at the ideal candy note.
Carrie additionally stocks her family members tales at the back of each one recipe—growing up in Charleston, studying to cook dinner from nice Southern matriarchs, and founding and turning out to be her enterprise. Fill your kitchen with the comforting aroma of home-cooked goodness with Callie’s Biscuits and Southern Traditions.
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Additional info for Callie's Biscuits and Southern Traditions: Heirloom Recipes from Our Family Kitchen
Mix until well blended. Stir in the cayenne. If you would like a spicier spread, stir in some or all of the minced jalapeño. Serve at room temperature, drizzled with olive oil and garnished with scallion. Makes 2 cups 46 appetizers | mezedes Creamy Carp Roe Spread Taramosalata Serve this fluffy, faintly briny dip with bread, cucumber spears, and pickled peppers. For a more elaborate meze, present it with other dips, like tzatziki (page 45), melitzanosalata (page 43), or favasalata (page 44). Greeks eat taramosalata all year but especially during Lent.
It is more healthful than refined olive oil, and it has the body, aroma, and bold flavor that make Greek dishes taste so full and plush. You don’t have to use a Greek olive oil to reproduce the character of Greek food, but you really must use an extra-virgin oil. We use only Greek feta at Kokkari, preferably Dodoni or barrel-aged Mt. Vikos. By law, Greece’s feta must contain at least 70 percent sheep’s milk, with the remainder goat’s milk. Barrel aging, the traditional technique, allows for slow flavor development; unfortunately, most feta today is aged in tins because they are easier to handle and ship.
30 in the kitchen | the soul of greek cuisine At Kokkari, we approach seafood with these Greek attitudes. We always offer whole fresh fish cooked on the bone, and although we don’t typically bring the selection to the table, we are never too busy to do so when asked. (We know when Greeks are guests at Kokkari, because they do ask. ) Our crispy smelt with skordalia (page 67) is a menu staple that has introduced many diners to the pleasures of eating these tiny fried fish. And the restaurant has become a destination for octopus fans.
Callie's Biscuits and Southern Traditions: Heirloom Recipes from Our Family Kitchen by Carrie Morey