I was born on Capitol Hill in Washington DC. My mom, Izetta, was born in Tennessee and raised in Waterford, Virginia. My dad, Charles Irving, was born in a small town outside of Leesburg, Virginia. Most of my aunts and uncles remained in Virginia. We would drive to the country every Sunday and had wonderful Sunday dinners with relatives. My mom would help cook in their big country kitchens. Nothing says comfort like southern food and. . .good ole' hospitality is truly a southern tradition.
I had 3 of these for lunch today. It is a healthy alternative to a sandwich and especially good for people who are gluten intolerant. You get 6 slices out of one large sweet potato. I had 3 for lunch and my husband opted to have something completely different. That's okay, I put the other 3 wrapped up in the refrigerator for me tomorrow.
1 large sweet potato 2 T almond butter or peanut butter 14 blueberries 2 T pomegranate seeds 4 oz goat cheese, room temperature 2 T pesto 2 cherry tomatoes, thinly sliced 6 slices cucumber 1 t snipped chives Sprinkling of dill Scrub potato thoroughly and with a very sharp and heavy knife, slice off each side and then slice the potato into 6 slices. Place in a toaster and toast until softened and lightly browned. Place all 6 slices on a work surface. Spread two slices with almond butter or peanut butter. Top with blueberries and sprinkle with pomegranate seeds. Spread the next 4 slices with the softened goat cheese. Drizzle a little pesto on 2 slices and top with top with tomato slices. Top the last 2 slices with cucumber slices, sprinkle with the snipped chives and a little sprinkling of dill.
Lemon juice and zest give the pancakes a citrus zing. Ricotta cheese gives the pancakes a fluffy texture. Blueberries give the pancakes a traditional fruity flavor. . .for a perfect Sunday morning breakfast.
1 cup all-purpose flour 1 t baking powder ½ tbaking soda Pinch of fine sea salt ½ cup whole milk ½ cup ricotta cheese 2 T unsalted butter, melted 1 large egg Zest and juice of 1 lemon 2 T honey In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, whisk together the milk, ricotta, melted butter, egg, lemon zest, lemon juice, and honey.
Make a well in the flour mixture and pour in the milk mixture. Gently whisk together being careful not to over mix. Batter should be slightly lumpy. Set batter aside for 15 minutes. Heat griddle and brush lightly with some oil. Preheat oven to 225 degrees F. Using a ¼ cup measure or an ice cream scoop, pour batter in pools, 2 inches apart. Keep pancakes warm in oven while cooking the rest. Makes 14 to 16 pancakes
When I was a child growing up in Washington, DC, I loved to go to High's Ice Cream Store and buy a cone of Butter Brickle Ice Cream for 5 cents. It was my absolute favorite flavor. My second favorite was Chocolate Ripple.
I think this recipe is even better than what I remember. The toffee bits are easy to make but if you don't want to make it, look for a bag of either Heath's Toffee Bits or Bits O Brickle in your super market.
½ cup (1 stick) unsalted butter
½ cup light brown sugar
6 T unsalted butter
2 T unsalted butter
¾ cup packed light brown sugar
2 cups half-and-half
1 t pure vanilla extract
2 cups heavy whipping cream
Pinch of sea salt
To Make the
In a small saucepan, add the brown sugar and butter.
Bring to a boil, lower heat slightly and let gently boil until a
candy thermometer reaches 300 degrees F.
Pour mixture onto a baking sheet and allow to cool completely.
Once it is cooled, break up the toffee into pieces and place in a
resealable plastic bag.
Using a rolling pin, break up the toffee into small pieces.
To Make the Ice
In a large saucepan over low heat, warm the butter, brown sugar,
and half-and-half until the butter and sugar have melted.
Turn off heat and add the vanilla extract.
Let cool to room temperature and then add the heavy cream.
Pour into a covered container and refrigerate until completely
Pour the mixture into an ice cream maker and freeze, according to
Scoop ice cream out of ice cream maker, into a large covered
container and stir in the toffee bits.
My mom served fried haddock almost every Friday night. I found fresh Icelandic Haddock at my local fish market. Mix up my Fish Fry Mixture first and then make my Homemade Tartar Sauce. You can make them in the morning. Frying the fish is done in no time flat! Lee's Kitchen Tips: If you don't have a candy thermometer, when you think the oil may be hot enough, add the end of a wooden spoon handle to the oil. If the oil bubbles around the spoon handle, it's hot enough to fry your fish.
1 cup buttermilk
1 t hot sauce (preferably, Louisiana or Crystal) 4 (6 oz) fresh haddock, flounder, cod, or catfish fillets Fish Fry Mixture ½ cup corn flour ½ cup finely ground yellow cornmeal 1 t paprika 1 t Old Bay Seasoning or Creole or Cajun seasoning ½ t garlic powder Pinch cayenne Sea salt and fine ground black pepper Lemon wedges, for serving Pour buttermilk and hot sauce into a bowl that will hold the fish and fit in your refrigerator. Mix to combine. Rinse fish, pat dry with paper towels, and place in the bowl with the buttermilk mixture. Cover and place in your refrigerator for 1 to 2 hours.
In a shallow bowl add the cornflour, cornmeal, paprika, Old Bay, Creole, or Cajun seasoning, garlic powder, and cayenne. Season to taste with salt and pepper. When ready to fry your fish, remove from refrigerator and place on counter near your dredging bowl.
In a large cast-iron skillet, heat about an inch of avocado oil, peanut oil, or coconut oil over medium-high heat. If you have a candy thermometer, the temperature of the oil should reach 350 degrees F. If you don't have a candy thermometer, put the handle end of a wooden spoon in the oil and if bubbles surround the end, your oil is hot enough.
One at a time, dip fish in the Fish Fry Mixture and carefully add to the hot oil, cooking two at a time.
Cook until golden brown on each side, about 3 minutes on each side.
Transfer to a paper towel-lined platter or pizza pan. Keep warm in a 225 degree F oven, while frying the rest of the fish.
Homemade Tartar Sauce
½ cup good quality mayonnaise
1 T small capers, drained
2 T sweet pickle relish
2 T minced red onion or shallot
1 t lemon zest
1 t Dijon mustard
2 dashes Worcestershire sauce
1 t dill (I used freeze-dried)
Sea salt and fine ground black pepper
In a medium bowl, mix all of the ingredients together, cover and refrigerate until ready to serve.