Sweet Potato Biscuits

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Sweet Potato Biscuits

Did you guys know that such a wonderful thing even existed? They do indeed, and they’re as wonderful as you’d imagine. They are pretty much a food group here on Virginia’s Eastern Shore, and it is where I was first introduced to them. After years of enjoying them, I thought it was high time I passed the recipe along to you guys!

It’s your basic biscuit dough with the usual suspects – flour, buttermilk, flour. But then you invite some pureed, roasted sweet potatoes to the party. It adds great flavor and color, and also some additional moisture. Which is always welcome in a biscuit!

They aren’t quite as fluffy as your standard buttermilk biscuit, just because the addition of the sweet potato adds some density too… but, what they lack for in fluffiness they more than make up for in deliciousness.

I like to serve them with a bowl of soup, or just plain with some jam or pumpkin butter. But, our favorite way to enjoy them is sandwiching a few pieces of ham. Very thinly sliced country ham is a treat, but more often than not it’s just plain deli ham. It makes for one delicious and easy meal – for breakfast, lunch, or dinner!

Sweet Potato Biscuits

1 cup sweet potato puree, chilled*
3/4 cup buttermilk
2 1/4 cups all-purpose flour
2 Tbsp light brown sugar
3 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
6 Tbsp butter, cubed
2 Tbsp butter, melted

Preheat the oven to 400 degrees.

In a small bowl combine the sweet potato puree and the buttermilk. Whisk to combine, set aside.

In the bowl of a food processor, combine the flour, baking powder, salt, and sugar. Pulse several times to combine well. Add the butter, and continue to pulse in 2-second increments, until the mixture resembles coarse crumbs with a few pea-sized pieces (about 5 pulses). This can also be done using a pastry blender or 2 forks if you don’t have a food processor.

Transfer the mixture to a medium bowl, pour the sweet potato mixture over it, and use a fork to mix for about 1 minute, or until the dough just comes together. Turn the dough out onto a floured surface, knead with floured hands, and pat into a rectangle about 6×10 inches and 1-inch thick.

Fold the dough like a business letter (the rightmost third over the center third, then the left third on top). Turn the dough a quarter of a turn, pat it into another 6×10 inch rectangle, and fold it upon itself in thirds again. Repeat one more time, then pat the dough into a 6×10 inch rectangle a final time.

Using a floured 2 inch biscuit cutter, cut the biscuits from the dough and place them about 1 1/2 inches apart on an ungreased baking sheet. Pat the scraps into a 1-inch thick rectangle and cut more biscuits.

Brush the tops with half the melted butter, and bake 15-20 minutes, or until the tops are just beginning to brown. Brush the tops again with the remaining butter and serve warm.

* To make the sweet potato puree: Pierce one 12-ounce sweet potato in a few spots with a fork and microwave at high power for about 10 minutes or roast at 350° for about 1 hour, until tender. Let the sweet potato cool slightly, then peel and puree in a food processor.

Source: adapted from The Lee Bros Southern Cookbook and Food & Wine, Nov 2013

Oyster Stuffing

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Oyster Stuffing

Oyster stuffing. I don’t know that you’ll find a dish more unanimously found on Thanksgiving tables here on the Eastern Shore. After a quick web search, it turns out it’s common in many other parts of the country as well – but especially down south around the Gulf, and up north around New England.

It’s basically a homemade stuffing – composed of dry bread cubes, sauteed onions and herbs, chicken stock, and fresh oysters. Some people used canned or smoked oysters – but, I can’t justify using those. Ever. Ain’t nobody got time for that! The oysters plump up in the stuffing, and release their delicious briny juices – adding a ton of flavor to the stuffing, and the bread just soaks it all right up! I loved the addition of nutmeg and clove too, it really made it taste like Thanksgiving.

This was actually my first time making this dish (hey, I am a “come here” after all!) and as I mixed it up before putting it in the casserole dish, I thought it wasn’t going to be something I enjoyed…as it wasn’t much to look at. But when it came out of the oven, and the top was nice and brown – I couldn’t wait to dig in! If you’re looking for something special to add to your Thanksgiving Day table, which is a cut above the standard cornbread stuffing (or my favorite, even though I’m ashamed to admit it – Stove Top!) get yourself a pint of oysters from the seafood market and make this stuffing. Maybe it will become a tradition for your family, as it has for so many others here on the Eastern Shore and elsewhere, on Turkey Day!

Oyster Stuffing

6 cups 1/2-inch cubed French bread
3 slices bacon, cut into small pieces
3 Tbsp butter, melted,
1/2 red onion, finely diced
2 ribs celery, finely diced
3/4 pint shucked oysters, liquid reserved
1/2 cup chicken stock
2 Tbsp. madeira or port
3 Tbsp. fresh parsley, chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. fresh sage, chopped
1/4 tsp hot sauce
pinch ground nutmeg
small pinch ground cloves
kosher salt
freshly ground black pepper

Heat oven to 250 degrees. Arrange bread cubes on a baking sheet in a single layer and bake, stirring occasionally, until dried but not browned, about 15 minutes. Let cool.

Put bacon into a 12″ skillet; cook over medium-high heat, stirring frequently, until crisp and its fat has rendered, about 10 minutes. Add butter and heat. Add onions and celery, reduce heat to medium, and cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add reserved liquid from oysters, stock, madeira or port, parsley, thyme, sage, hot sauce, nutmeg, cloves, and salt and pepper. Bring to a boil over high heat and cook, stirring occasionally, for 5 minutes. Scrape the mixture into a large bowl and stir in the bread cubes and oysters. Set aside to allow the flavors to come together for 10 minutes.

Raise the oven temperature to 400 degrees. Transfer mixture to a buttered 2-qt. oval baking dish and cover with foil. Bake for 30 minutes, remove foil, drizzle with remaining butter, and continue baking until golden brown and crusty, about 15 minutes more. Serve immediately.

Source: adapted from Saveur, October 2008

Oysters with Mignonette Sauce

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Oysters with Mignonette Sauce

There are two things that our little island of Chincoteague, off the coast of Virginia is known for…Pony Penning, and oysters. Since we are a barrier island next to Atlantic Ocean we have extremely high salinity (salt content) in our water, making for some extra-salty and delicious oysters. They ship them all over, to the fanciest restaurants and oyster bars in the country – and people pay top dollar for them. Chesapeake Bay oysters are also world-renowned, but for their sweetness from the brackish waters (part salt, part fresh) as opposed to the briny saltiness. I find it so interesting that they can taste so different, but still be so delicious in their own way…

I’ve said it before, and I’ll say it again – I’m so thankful to call this little stretch of land between the Chesapeake Bay and the Atlantic Ocean my home. While we have things like clams and blue crabs to look forward to in the summer months, the cooler months is the time for oysters. The rule of thumb is any month that ends in “ember” is the best time to enjoy them.

My best friends aunt has an oyster bed, and dredged up a half a bushel for me on Saturday morning. They are always covered in marsh mud, and require plenty of scrubbing – but they smell of the sea, and to me that’s one of the best smells in the world.

Now, it’s pretty much blasphemy for anything to be served with “Chincoteague Salts” – as they contain so much flavor from the salty brine found inside. But for any other oysters you’ll commonly find a mignonette sauce served with them. It’s a simple vinegar based sauce that usually includes minced shallots, black peppercorns, and fresh herbs.

It’s an extra special appetizer during the Holidays, something that’s easy (provided you have a good fishmonger or husband who is prone to shucking!) and so impressive. If you have access to fresh oysters, even if they aren’t from my neck of the woods, pick up a dozen and give them a try. And if you are lucky to have access to them in abundance (or you are more into cooked renditions of oysters), make sure you check back here in the next week – I have two other oyster recipes coming up that will knock your socks off! 

Oysters with Mignonette Sauce

1 dozen oysters, on the half shell
crushed ice
lemon wedges

For the mignonette:
1/4 cup champagne or white wine vinegar
1 shallot, finely minced
1/2 tsp freshly ground black pepper
1/2 tsp fresh thyme
1/4 tsp kosher salt

For the sauce, combine all ingredients in a small bowl or ramekin. Mix to combine. Let sit for 20 minutes to let the flavors mingle and meld together.

Meanwhile, place the crushed ice in the bottom of a shallow serving dish. Carefully lay the oysters on top of the ice for serving.

Serve the mignonette alongside the oysters with the lemon wedges. Hot sauce and cocktail sauce are also popular condiments.

Crab and Corn Chowder

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Crab and Corn Chowder

A couple of weeks ago we played tourist on our little island of Chincoteague, left the boys with my mom and dad, and walked down to Main Street…which, is just literally at the end of my parent’s street. There aren’t many shops – a small bakery, a little wine and cheese shop, some tacky beach t-shirt shops, and a few really fun and funky boutiques. We ventured in The Flying Fish Gallery, and amongst all the fun things they had in the store – my ceramics honing sense immediately zeroed in on these gorgeous oversized mugs. I thought how pretty would these be with a cream of crab soup or chowder in them? I couldn’t wait to get them home and fill them up with something!

Seems like everything is in season right now here on our beautiful Eastern Shore. Crabs are running great, thought they got a late start. Dad got a bushel in his 2 pots he has off the dock in just 4 days last week. That’s a lot of crabs for very little work, folks! We went and had steamed crabs for lunch, and he sent me home with the leftovers to pick.

Corn is in season everywhere right now, and this chowder really showcases the sweet, fresh flavor it lends. Let me just say that this soup was nothing short of phenomenal. All the flavors married so well, and I loved that you could taste the individual ingredients. The crab, the corn, the onion, the garlic, the potatoes…all off them working together in perfect harmony, but one not overpowering the other. Will be making this one again and again! The epitome of a Maryland Eastern Shore summer.

Crab and Fresh Corn Chowder

2 Tbsp butter
olive oil
1 onion, diced
3 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups chicken stock
2 cups heavy cream
2 starchy potatoes (like Russet), peeled and diced
6 fresh ears corn, shucked and rinsed
1 lb crabmeat, picked clean of shells
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
2 Tbsp butter

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Sprinkle with flour and stir to coat everything well, cook for 2 additional minutes. Pour in the chicken stock and bring to a boil. Add the heavy cream and the potatoes, return to a boil, cover, and cook on medium heat for about 7 minutes until potatoes are tender.

Cut the corn kernels off the cob and add to the soup, along with the crab meat. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley, and stir in the butter until melted. Ladle the soup into bowls and serve.

Source: adapted from Tyler Florence