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Modus In Good Taste

Baked Eggs in Spinach and Mushrooms

RECIPES Cheese Grits

½ c. heavy cream 2 Tbsp. butter 1 tsp. kosher salt 1 c. stone ground heirloom grits 2 oz cream cheese ¼ c . sharp white cheddar cheese, grated Method: Over medium heat, bring three cups of water along with the first three ingredients to a boil. Stir in grits. Reduce heat to medium low and cover. Simmer for 15-20 minutes, stirring occasionally. After grits are fully cooked and creamy, fold in cheese and serve.

RECIPES BY MICHELLE STAUFFER & BETH BROWN ABLES

Buttermilk Biscuits

My first tip for light and flaky biscuits is to use cold ingredients, even frozen butter. My second tip is to not handle the dough too much. 2 c. all purpose flour 1 Tbsp. sugar 1 Tbsp. baking powder ¼ tsp. baking soda 1 tsp. kosher salt 6 T bsp. frozen butter ( I use a box grater) into the flour mixture and stir well. 1 c. cold buttermilk Method: Preheat cast iron skillet in 450 degree oven. In a large bowl, mix all dry ingredients together. Grate butter directly into bowl. Stir well. Add buttermilk to the flour mixture and stir only until liquid milk has absorbed (the dough will still be crumbly). Pour dough on a lightly floured surface. Pat the dough with your fingertips into a rectangle. Fold the dough in half, then lightly press the dough again into another rectangle. Repeat this process 5 times. This process helps you get a flaky, layered biscuit. Cut your biscuits and place them in your cast iron skillet. Bake 20-25 minutes until golden brown.

136 _ at Home

_Modus_IGT.indd 136

Adapted from Smitten Kitchen 2 p ounds (32 ounces) fresh spinach 1 small onion, finely chopped 3 garlic cloves, minced 4 Tbsp. butter 1 p ound mushrooms, thinly sliced ¾ c. heavy cream ¾ tsp. kosher salt ¼ tsp. freshly grated nutmeg 8 large eggs black pepper to taste Method: Preheat the oven to 450 degrees and butter a 9x13 pan. In a large skillet, sauté spinach in batches with 1/4 cup water. Once all the spinach can fit in the pan, cover and simmer for two minutes. Drain in a colander, speeding along the process by squeezing handfuls of leaves to remove excess moisture. Chop and set aside. In the same skillet, melt butter over medium heat. Sauté garlic and onion until soft. Add mushrooms and cook until they release moisture and begin to brown. Stir in cream, salt, nutmeg, and spinach. Bring to a simmer and then remove from heat. Carefully pour mixture into the greased pan. Using two spoons, create 8 wells for the eggs (at this point, you can cover and refrigerate until you are ready to bake your eggs). When ready to bake, crack an egg into each well, sprinkle with pepper and bake 15-30 minutes, until whites are set and yolks are runny, depending on your preference.

Pickled Okra

1 ½ p ounds fresh okra 3-4  inches long 2 c. water 2 c. white vinegar 3 Tbsp.kosher salt 1 Tbsp. sugar 1 lemon, sliced 4 cloves of garlic, peeled Pickling Spices: 2 Tbsp. mustard seed 1 Tbsp. coriander seed 1 Tbsp. red pepper flakes 1 tsp. fennel seeds 1 tsp. celery seeds 1 tsp. black peppercorns Method: In a small saucepan, mix water, vinegar, salt and sugar. Bring to a simmer. In each clean quart jar, place 1 Tbsp. pickling spice mixture, a slice of lemon, and 1 peeled garlic clove. Tightly pack trimmed okra in the jar and carefully pour the hot liquid over the okra leaving 1/4 inch headspace. Fit canning lid and ring to your jar. Place jars in hot water and bring to a boil. Boil 15 minutes then carefully remove jars. Allow to sit on the counter overnight, then check to see that your jars sealed. If you have one that didn't seal, that’s okay! Keep it refrigerated and eat it within a few weeks.

Watch a video of the biscuit technique on Colonial Milling’s channel on YouTube FALL 2018

8/23/18 9:08 PM

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atHome Fall 2018 | 15th Anniversary Issue  

At Home Magazine is now published four times a year (Winter, Spring, Summer, & Fall) by Community Journals LLC located in Greenville, SC. Fo...

atHome Fall 2018 | 15th Anniversary Issue  

At Home Magazine is now published four times a year (Winter, Spring, Summer, & Fall) by Community Journals LLC located in Greenville, SC. Fo...

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