Sophisticated Sustenance

Heavenly Keto Biscuits (pictured above)

Recipe courtesy of Home Cuisine Yield: 9-10 Biscuits

Ingredients

1 ½ cups superfine almond flour ¼ tsp salt 1 tbsp baking powder ½ tsp garlic powder ½ tsp onion powder 2 large eggs ½ cup sour cream 4 tbsp unsalted butter melted ½ cup shredded cheddar cheese

Directions

1. Preheat oven to 450°F. Lightly grease muffin cavities of a 12-cup muffin pan.

2. In a large bowl, whisk together almond flour, salt, baking powder, garlic powder and onion powder.

3. In a small bowl, combine eggs, sour cream, butter. Whisk until smooth. Pour into large bowl with dry ingredients.

4. Mix with a whisk or spoon until batter is evenly mixed. It will be quite thick. Stir in cheese.

5. Scoop ¼ cup of batter and place into muffin mold. The batter is sticky so you will likely need to use a spatula to scrape and remove all the batter from the measuring cup. Repeat until all batter is used up

6. Bake biscuits about 10-11 minutes or until tops are golden and a toothpick inserted comes out clean.

7. Allow biscuits to cool slightly before eating.

About the author: For 17 years, Sandy Pike, formerly of Jack Fry’s, Café Society, and Queen of Tarts, and her daughter Mae Pike have catered to all culinary tastes and nutritional needs with Home Cuisine. Offering classic breakfast, lunch and dinner; weekly paleo meals, Keto 14-day meal plans and a three-day sampler plan, you can receive up to three meals a day, seven days a week, delivered right to your doorstep. For more information and ordering, visit homecuisine.com.

Nutritional Information Serving: 1 BISCUIT Calories: 216kcal, Carbohydrates: 5g, Protein: 7g, Fat: 19g, Saturated Fat: 6g, Cholesterol: 63mg, Sodium: 129mg, Potassium: 172mg, Fiber: 2g, Sugar: 1g, Vitamin A: 355IU, Vitamin C: 0.1mg, Calcium: 163mg, Iron: 1mg, Net Carbs: 3g

Crawfish Pot Pie

Recipe courtesy of Chef Sara Bradley, of freight house Yield: 4 pies

Gravy

2 oz butter ½ cup flour 2 cups fish or vegetable stock 2 cups whole milk 1 pinch red chili flakes 1 tsp Dijon mustard 1-2 tbsp salt ½ tbsp cracked black pepper 1 tbsp sherry vinegar 1 tbsp hot sauce 2 tbsp fresh chopped parsley

Filling

½ cup onion, small dice ½ cup celery, small dice ½ cup carrot, small dice 4 cloves garlic, sliced very thin ½ Tbsp salt ½ cup white wine 1 lb. crawfish tail meat, gently squeeze to remove excess liquid (frozen is great)

Topping

1 pack frozen puff pastry sheets (thawed in fridge per package directions) 1 each egg, lightly beaten 1 tsp finishing or flake salt 1 tsp cracked black pepper

Directions:

1. Preheat oven to 350 F.

2. In a medium-size pot, melt the butter and whisk in flour. Cook over medium heat for 3 to 4 minutes. Stir frequently and try not to get any color on roux.

3. Turn off heat and add half your stock. Stir to incorporate. Make sure it is fully incorporated before adding other half of stock. Repeat with milk, making sure to fully mix before adding more.

4. Turn heat back on and cook until gravy barely boils. Make sure to stir frequently so that it doesn’t burn on the bottom. Once gravy boils, add all other gravy ingredients, remove from heat, and set aside.

5. In large sauté pan, sweat the carrot, celery, onion, and garlic until translucent. Deglaze with white wine and simmer until dry. Remove from heat and add crawfish meat and salt.

6. Mix the filling ingredients into the gravy. Taste for seasoning and adjust and needed.

*The pot pie mixture can be made a day or two ahead of time.

To assemble

1. Make sure puff pastry is thawed. Unfold and check the circumference of your bowls against the dough. You need at least 1 inch of overhang on all sides, but the more the merrier. We do not waste any puff pastry at FH and just leave it in a large square.

2. Divide filling among 4 oven-safe bowls. They need to be tall enough that the filling does not touch the puff pastry when assembled.

3. With a pastry brush, brush the outer 1- 2 inches of your pastry dough with the beaten egg. Also, brush the top of the bowl so that the dough sticks to the bowl when laid oven opening.

4. Gently lay the dough over the bowl and press the egged edges to the bowl. Do not press too hard, as this will keep the dough from puffing.

*Assembly can be done the morning before and kept in the fridge.

To bake:

1. Brush the top of the pot pie with egg wash. Sprinkle with salt and pepper.

2. Bake at 350 F for 20-30 minutes or until golden brown and the filling is hot. The best way to check the temperature of the filling is to use a cake tester to make sure it's hot.

Chef/proprietor Sara Bradley of freight house in Paducah, Kentucky (freighthousefood.com) has christened her cuisine “traditional Southern with a modern twist.” Her innovative, but grounded culinary approach has earned her a loyal and enthusiastic clientele. She’s a huge fan of the Bluegrass state, and every meal she serves has the goal of providing the most unique dining experience in western Kentucky. Her mission is to provide fresh, local, and seasonal ingredients by partnering with farmers throughout the region, most within a day’s drive. Chef Bradley was invited to compete on season 16 of the hit TV series Top Chef: Kentucky and was runner up after battling it out with other talented chefs from across the country. She took advantage of each episode to showcase Kentucky ingredients, her southern culinary heritage, and wicked wit!