Old With The New

I can devour myself in reading about New England lumbermen for hours on end, mainly because of my great uncle Warren "Gus" Bailey. Uncle Gus was bigger than life, a woodsman his whole life and a river driver par excellence. He also cooked at times and it is with him in mind that the following are repeated here. He is mentioned in books written about Maine lumbermen and I am proud as all hell of his legacy and the fact that I was finally able to locate his, and his wife's, graves in Kossuth, Maine. Here is a little dittie about the life and death of a lumberman.

"He lived in the company house

and he worked in the company mill.

He got his grub from the company store

and he paid the companies bill.

And when he died, they buried his hide,

for the company owned the rest."

　

And here is a poem dedicated to the river driver of old, by Joseph Evens:

"Close by his pal, he saunters down the street

just a bit scornful, a bit curious too.

How can folks live in houses prim and new

And not miss lakes and streams and woodways sweet?

His shirt is checked all black, green and red,

his hat is rakish on his tousled hair.

His socks of wool are made to stand long wear

and wettings like his boots, and he has fed

fair eagerly on bacon, beans and bread.

He's a prouder of his purse than King of Crown.

He'd give his last cent for chum or drink;

He'll sing or dance or swear, and knows no dread,

and risk his life for others and not shrink;

He's just come off the drive and owns the town."

　

　
So by taking the old time staple of beans and combing it with the newer fad which is crock pot cookery, I think you will love the following recipes.
Cookee Chili

For those of you who are unfamiliar with the term Cookee, he/she was a cooks assistant in New England lumber camps of old. They were the 'gophers', dishwashers, potato peelers....heck, all the menial tasks the camp cook didn't want to deal with was done by the cookee. I have replaced the traditional kidney beans found in most chili recipes with a Yankee lumber camp staple, Yellow Eye's. Don't be alarmed that this recipe will taste like Baked Beans though, the addition of classic chili ingredients transforms this protein packed meal into a crock pot classic.

　

1 1/2 cups dried beans(I used Yellow eye)
1 pound ground pork
1 small green pepper, minced1 small onion, minced
1(28-ounce) can diced or stewed tomatoes 1 1/2 cup strong brewed coffee
1 cup vegetables broth*1 cup whole kernel corn1 (6-ounce)can tomato paste
3 tablespoons tomato paste
3 tablespoons chili powder 2 tablespoons brown sugar
2 teaspoons salt 2 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon black pepper

　

Soak beans in plenty of water overnight if desired. In the morning, rinse and add to crock pot. In a large skillet over medium heat, add ground pork. Break up well and cook until completely done, about 8 minutes, stirring to continue breaking up. Add to crock pot along with remainder of ingredients. Stir well, cover and cook about 8 hours, or until beans are soft but still hold their shape. Add additional spices as needed. Serve with shredded cheese over the top.

*I would have 2 cups total of the broth set aside. When chili is done, add more broth in order to thin out if desired.

Makes about 8 cups

　
Cheddar-Garlic Drop Biscuits

How can you eat chili without some good, tangy drop biscuits? I love love LOVE this recipe, and they are the perfect accompaniment with this old-fashioned chili recipe.

2 teaspoons garlic powder, divided
2 teaspoons parsley
1/2 cup butter or margarine, melted and divided
Nonstick cooking spray
2 cups flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/4 cup sour cream
1 1/2 cups shredded Cheddar cheese

　

In a small bowl, stir together 1 teaspoon garlic, parsley and 1/4 cup melted butter; set aside. Preheat oven to 350-degrees F. Spray a baking sheet with nonstick cooking spray; set aside.

In a large bowl, stir together flour, sugar, baking powder, cayenne pepper and salt. Add remaining melted butter, sour cream and cheese, mixing to incorporate well.

Using a 1/4-cup ice cream scoop or measuring cup, scoop biscuit batter onto prepared baking sheet, leaving 2-inches between each mound. Bake 12-14 minutes, or until slightly browned on top. Remove from oven to brush with equal amounts of the garlic butter and serve immediately.

Makes about 8

Something So Simple............

.....yet so enticing! What can a person say about biscuits that already isn't known, with regards to their place in the culinary scheme of a full laden dinner table. The thought of biscuits fresh out of the oven is akin to the aroma of freshly baked bread. I remember vivdly my father pulling his chair up to the table with a couple of freshly baked biscuits and a small bowl of molassses, creating a fine line of sticky brown syrup from the plate to his belly and on up to his chin. At times, that was the only breakfast he had, and many times, that was all that was needed. Slightly crumbly on the outside, but milky white and moist on the inside, these discs of goodness were all my parents served at their restaurants with all entrees.

    I well remember the work involved when, it seemed, my mother was on a never ending battle to keep up with the demand at the restaurants. The stress she must have faced making batch upon batch of these, along with the scowl and attitude I gave her everytime she had to come over to my dishwashing sink in order to wash the dough from her hands. She never said a cross word to this 14 year old though, preferring instead to give me a look of "Get over it", while leaving those hated little white, slippery balls of white dough lining the sink and faucet handles. But upon reflection, she was making something that all our customers enjoyed and it was one of the perks that kept them coming back(along with the free relish tray that always graced the tables).

The trick to a perfect biscuit can be argued again and again, but one or two things will never change however. Use all purpose flour for the high gluten and handle the dough as little as possible. By minimal handling, you won't develope the gluten further, ending in a tough biscuit.

Everything should be cold as well. The warmer the fat in a biscuit recipe gets, the stickier the dough will be when handling.

And one more thing that I have found moderately successful. When cutting biscuits, try not to twist your cutter. Straight down, shake a little and that's it. Some say that by twisting, you actually seal in the sides, preventing them from rising. Although I have noticed a slight increase in height, I can't definatetively state that this is the reason, but why take a chance?

Let me give you some of the old time biscuit recipes that have been tried and are true. I could go on and on about other types of biscuits, Drop Biscuits for example, but then there wouldn't be anytime to cook!



　

Light and Fluffy Baking Powder Biscuits

This is a basic biscuit recipe that doesn't limit itself to any type. Simple and delicious, use this recipe as a base for add-ins, such as cheese, diced meat, herbs and spices......whatever your heart desires. As for the leftover scraps of dough after cutting the initial biscuits? Simply gather up, quickly knead into one mass, roll out and continue cutting, just keep the kneading to a minimum.


2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cold vegetable shortening
3/4 cup cold milk
2 tablespoons butter, melted

Preheat oven to 350-degrees f. In a large bowl, blend together flour, baking powder and salt. Add the vegetable shortening and crush with your fingertips, pastry knife or a fork until the shortening resembles little pebbles. Stir in the milk until just combined. Turn out onto floured work surface and knead for only a minute, using extra flour if needed. Roll dough to an inch thick, or thicker if desired. Cut out biscuits with a 2-inch cookie cutter or the rim of a glass, constantly dipping in extra flour. Place biscuits onto ungreased baking pan. If you would like crispy biscuits on all edges, place these with an inch separation. Otherwise, snuggle them up close to one another. Brush the tops with melted butter and bake for 10-12 minutes, or until golden brown on top. Remove from oven, let cool slightly and transfer to serving dish.

　

Makes about 8 biscuits

　

Sweet Biscuits

These biscuits are the perfect vehicle for shortcakes. With the tangy, slightly sweet flavor of this recipe, I eat these all by themselves or slathered with more sweetness in the way of jellies, jams or preserves.

2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
1/4 cup cold butter, cut into small cubes
1 egg, beaten
1 cup cold, plain yogurt
1/4 cup honey
Milk to brush onto tops

Preheat oven to 350-degrees F. In a large bowl, blend together flour, salt, baking powder and baking soda. Add butter and crush with your fingertips, pastry knife or a fork until the shortening resembles little pebbles. Stir in the egg, yogurt and honey until just combined. Turn out onto floured work surface and knead for only a minute, using extra flour if needed. Roll dough to an inch thick, or thicker if desired. Cut out biscuits with a 2-inch cookie cutter or the rim of a glass, constantly dipping in extra flour. Place biscuits onto ungreased baking pan. If you would like crispy biscuits on all edges, place these with an inch separation. Otherwise, snuggle them up close to one another. Brush the tops with milk and bake for 10-12 minutes, or until golden brown on top. Remove from oven, let cool slightly and transfer to serving dish.


　

Buttermilk Biscuits

This recipe is a classic but I have a shortcut(both financially and 'in a pinch' kind of way) that was used by the first and second Yankee Chefs many times over. Using whole milk, put a tablespoon of apple cider vinegar of lemon juice into a cup of milk. Let it sit for at least an hour or do as my father did and let it sit overnight at room temperature. By morning, the milk will have curdles quite well. Add this to your recipe below and you will have one flaky, tasty biscuit that is thoughtful of our foremothers.

　

2 cups flour
2 teaspoons baking powder
1 teaspon baking soda
1/2 teaspoon salt
1/4 cup cold vegetable shortening
3/4 cup buttermilk
2 tablespoons butter, melted

Preheat oven to 350-degrees F. In a large bowl, blend together flour, baking powder, baking soda and salt. Add the vegetable shortening and crush with your fingertips, pastry knife or a fork until the shortening resembles little pebbles. Stir in the buttermilk until just combined. Turn out onto floured work surface and knead for only a minute, using extra flour if needed. Roll dough to an inch thick, or thicker if desired. Cut out biscuits with a 2-inch cookie cutter or the rim of a glass, constantly dipping in extra flour. Place biscuits onto ungreased baking pan. If you would like crispy biscuits on all edges, place these with an inch separation. Otherwise, snuggle them up close to one another. Brush the tops with melted butter and bake for 10-12 minutes, or until golden brown on top. Remove from oven, let cool slightly and transfer to serving dish.


　

　
Bakewell Cream Biscuits

Words can't describe the memories that come with this recipe below. I, and my parents, have been making these biscuits for decades, and for good reason. They are exceptional. We have not altered the recipe at all, being the same that is on the side of the Bakewell Cream can itself.  So why change a good thing? My father and his father before him, baked these biscuits as directed below, but if you feel more comfortable, preheat your oven to 350-degrees F and bake 10-12 minutes. And if you can't find Bakewell Cream on your store shelves, look online. It is Maine product, but shouldn't be limited as such but can be found at The New England Cupboard.



4 cups flour
4 teaspoons Bakewell Cream
2 teaspoons baking soda
1 teaspoon salt
1/2 cup butter or margarine, cold(or use shortening)
1 1/2 cups cold milk

Preheat oven to 475-degrees F. In a large bowl, blend together flour, Bakewell Cream, baking soda and salt. Add butter and crush with your fingertips, pastry knife or a fork until the shortening resembles little pebbles. Stir in milk until just combined. Turn out onto floured work surface and knead for only a minute, using extra flour if needed. Roll dough to an inch thick, or thicker if desired. Cut out biscuits with a 2-inch cookie cutter or the rim of a glass, constantly dipping in extra flour. Place biscuits onto ungreased baking pan. If you would like crispy biscuits on all edges, place these with an inch separation. Otherwise, snuggle them up close to one another. Brush the tops with melted butter and bake for 5 minutes. Turn off oven to continue baking an additional 8-10 minutes, or until golden brown on top. Remove from oven, let cool slightly and transfer to serving dish.

Makes about 16 biscuits