Squirrel X's

Culinary Miscellany!

Squirrel X's Culinary Miscellany

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Be silly. Be honest. Be kind.
__Ralph Waldo Emerson

chocolate gravy and buttermilk biscuits


in the kitchen with a varmint

"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse

"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb

"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron

"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli

"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child

"Cooking is a creation."
__Piero Selvaggio

"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare

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Chocolate Gravy

Ingredients:
3 tablespoons of flour
2 tablespoons of cocoa powder
4 tablespoons of granulated sugar
2 cups of milk
2 tablespoons of butter
1 teaspoon of vanilla

Instructions:
1) Stir together dry ingredients in shallow pan on stovetop
'til they're thoroughly combined.
2) Stir in milk.
3) Cook and stir the mixture over medium heat 'til it's thick and bubbly.
4) Stir in butter and vanilla.
5. Serve over biscuits.

Buttermilk Biscuits

Ingredients:
2 and 2/3 cups flour*
this should be 1/2 all-purpose flour and 1/2 cake flour sifted together
1 teaspoon bakin' soda
1 teaspoon cream of tartar
1 teaspoon salt
1/3 cup plus 4 teaspoons chilled fresh lard, cut into 1" chunks
3/4 to 1 cup buttermilk

Instructions:
1) Preheat the oven to 425� F.
2) Sift the flour, bakin' soda, cream of tartar, and salt
into a large mixin' bowl.
3) Use two knives to cut in the lard 'til it's evenly mixed with the flour
and there are no large clumps.
4) Quickly use a spatula to fold in 3/4 cup buttermilk in three parts,
just 'til it's blended into the dry ingredients.
Use up to 1/4 cup more buttermilk if necessary.
5) Lightly dust your rollin' surface with flour and turn the dough onto the counter with the spatula. Dust your fingers with flour, and usin' your fingertips only, lightly work the dough just 'til it holds together.
6) Roll the dough out about 1/2" thick and use a biscuit cutter to punch out twelve 2" biscuits. After cuttin' the first dozen, quickly stack up scrap pieces, roll the dough out and cut more biscuits. Your second cut of biscuits won't rise quite so high, but they'll be tasty just the same.
7) Put the biscuits close to each other [but not touchin'] on an ungreased bakin' sheet. Put the bakin' sheet on the center rack of the oven and bake until the tops of the biscuits are light golden brown, approximately 15 to 17 minutes. Serve at once.

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disclaimer, please read!

*These recipes are offered with the highest of hopes
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*

official website of my culinary idol, Masaharu Morimoto

official website of my other culinary idol, Emeril Lagasse

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SQUIRRELS IN BLACK

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THE JEAN-PAUL SARTRE COOKBOOK

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Changing Links

I'm a cracker and I don't mind sayin' so!

ghost � Squirrel X / 2002, 2003, 2004, 2005, 2006

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