SOUTHERN STRAWBERRY SHORTCAKE FOR THREE OR FOUR

I've had strawberry shortcake made with angel food cake, sponge cake and pound cake, but till now, never with biscuits.  Years ago, I had a neighbor from Arkansas who insisted that the only good strawberry shortcake  was made with biscuits, but she never did make it for me.  Since strawberries are very much in season in Eastern North Carolina, and since I find it very hard to pass up such succulent treats at the New Bern Farmer's Market, this seemed like the right time to try my hand at Southern strawberry shortcake, made with biscuits.

After reading many recipes, I went rogue and came up with my own.  I didn't want an overly sweet dessert, and I didn't want to use White Lily flour, though I admit it makes ultra-light and tender baked goods.  There's just something about chlorinated flour that turns me off.  Gold Medal unbleached all-purpose is about as bad as I want to get.

And now I can agree with my ex-neighbor:  strawberry shortcake made with biscuits is the only way to go.  I'm hard pressed to say which was better, the biscuit or the strawberries.  Let's call it a draw.  
You can get four biscuits out of this recipe, especially if you use a 2" cutter.  I used a 2-3/4" cutter that would have yielded four biscuits if I had rerolled the scraps.  Instead, I put them on the baking sheet as is, to make sweet little odd-shaped biscuits that were so delicious I could have eaten them all, just like that.  The edges are seductively crispy and the insides are gloriously tender and light.

Biscuits are not difficult to make, but there are some things to remember:

1. First, work quickly to keep ingredients cold.  When the cold butter hits the hot, hot oven, that's what creates the tender flakiness that biscuits are known for.  
2. Second, handle the dough as little as possible.  The more you handle the dough, the tougher your biscuits will be.  
3. Third, piercing the dough with a dinner fork helps steam to escape so the biscuits can rise evenly.  
4. Fourth, don't twist the biscuit cutter, just press straight down and lift straight up.  Twisting the dough interferes with the rising process.
5. Fifth, put the biscuits back into the fridge for a final chilling before baking.

Southern Strawberry Shortcake for Two to Four
Inspired by Scott Peacock, Better Homes & Gardens and Cook's Illustrated
Rating:  10 out of 10


Macerated Strawberries:
2 Tbsp. strawberry preserves
1 Tbsp. orange liqueur, such as Triple Sec
1/4 cup chopped strawberries (4-5 medium)
4-5 large strawberries, sliced

In small bowl, whisk together preserves and liqueur.  Add chopped strawberries.  Crush with potato masher or fork.  Slice large strawberries.  (An egg slicer works perfectly.)

Add sliced strawberries to mixture in bowl.

Set aside to macerate at room temperature while you make the biscuits.

Dessert Biscuits:
1-1/4 cups unbleached all-purpose flour, measured after sifting
1-1/8 tsp. baking powder
2 Tbsp. sugar + 1 Tbsp. sugar for tops
1/2 tsp. Morton kosher salt
3 Tbsp. unsalted butter, cold, chopped into 6-8 pieces
1/2 cup buttermilk (or 1-1/2 tsp. vinegar or lemon juice + enough milk to equal 1/2 cup)
2-1/4 tsp. coconut cream (or heavy cream, if preferred)

Heat oven to 500F.  Set oven rack to upper third of oven.  Line a baking sheet with parchment paper.

Sift flour, then measure 1-1/4 cups into medium bowl.  Add baking powder, 2 Tbsp. sugar and salt.  Whisk to combine.  Add butter.  Working quickly, rub between fingertips until roughly half the butter is coarsely blended and half remains in large pieces, about 3/4 inch.  Make a well in center of flour mixture.  Add buttermilk all at once.  With a large spoon, stir mixture quickly, just until blended and a sticky dough forms.  Immediately turn dough onto generously floured surface.

Using floured hands, lightly roll dough in flour and pat to 3/4" thickness.  Using a dinner fork dipped in flour, pierce dough completely through at 1/2" intervals.  Flour a 2-1/2" or 3" biscuit cutter.  Press straight down onto the dough -- do not twist the cutter -- and transfer to baking sheet.  Add excess dough, as is, onto baking sheet without rerolling.  Chill the biscuits in the baking pan for 15 -30 minutes to ensure the butter is very cold before baking.

Before baking, brush each biscuit (including scraps) with coconut cream or heavy cream and sprinkle with the remaining 1 Tbsp. sugar.  Bake 8-12 minutes, until crusty and golden brown.  Cool.

Sweetened Whipped Cream:
3/4 cup heavy whipping cream, very cold
2 Tbsp. Grade B maple syrup

In medium bowl, whisk together cream and syrup till thick, about 3-4 minutes.  (You can use an electric mixer, but it really isn't necessary, and the consistency will be perfect from hand whisking.)


Put It All Together:
Split biscuits.  Spread with about 1 Tbsp. jam each.

Spoon some whipped cream over jam.

Top with strawberries, more whipped cream and biscuit top.  For a garnish, I dipped a large whole strawberry in preserves, then set it on a dollop of whipped cream.

THE FRESH MARKET, GREENVILLE

Greenville, one hour from New Bern, doesn't have Earth Fare, Whole Foods or Trader Joe's.  But it does have The Fresh Market (TFM).  We go there several times a year to get some of the products we can't get in New Bern.  Sam's Club is just down the road, Kohl's is right next door, and Stein Mart is around the corner, so we make a sweep.

TFM has good-quality dark and white chocolate in bulk.  They also carry a grand assortment of gourmet chocolate bars.  I love the Italian Gianduia (chocolate hazelnut bar).

Fresh ground peanut butter and almond butter are always in my cart.  I love eating nut butter that has no added sugar or salt.

And, speaking of nuts, you can get just about any nut you desire from their bulk bins. Or pick up one of their pre-measured packages.

Candy?  Take your pick of numerous varieties in any amount.

Looking for vegetable or fruit chips?  TFM has them.

Whole bean coffee?  Tons of varieties.  TFM has a table set with complimentary coffee so that you can sample different blends each time you visit.

My hubby, who just couldn't find a hot-enough horseradish, has finally found it at TFM.  Atomic extra-hot keeps him happy.  I have to eat it in much smaller doses because it really is the hottest I've ever tasted.

You'll find produce, dairy and meat/fish departments, canned goods, beverages and paper goods, but they're just a notch higher in quality.  TFM also has a great deli, complete with salads, gourmet cheeses and hot foods.  I'd love to see The Fresh Market come to New Bern, but I doubt that our small population could support them.  So we'll just keep trekking to Greenville.

A LONG SPRING CLEANUP

The remains of 65 bales of pinestraw

Warmer winter weather gave us an early start on yard work this year, so instead of blogging, I've been outside.  We're nearing the end of our pinestraw delivery, but it's been a long, slow process.  I admit it, we've neglected our yard and this was the year we could no longer ignore the work that was needed to get it back into shape.

Two Chinese fringe trees purchased from Trent Woods Hardware & Garden Center five years ago have become the shining stars of our landscape.  Not only are they super hardy and easy to grow, but also they are  stunningly beautiful in early spring when they are covered with snow-white fringe blossoms.

One of our Chinese fringe trees

People are constantly stopping and asking what they are and commenting on their striking beauty.

Flowers almost look like they're cut, or fringed, hence the name.

Some of the beds that we've completed

One of the last beds needing work

Hubby has been building frames for pea gravel by the perimeter of our house.  We've been told it will help with pest infestations, especially spiders and roaches.  Anything that will limit the amount of pesticides sprayed around and inside our house is welcome.

An 18" border of pea gravel will deter pests from entering a home.

9th ANNUAL "TASTE OF COASTAL CAROLINA"

Sherri Starr from Neuse Riverkeeper Foundation, asked me to post this information about Tuesday's fundraiser.  It should be a fun time and a great opportunity to taste food from the area restaurants.  

New Area Restaurants Add Exciting Tastes and Flavors

To The 9^th Annual “Taste of Coastal Carolina”

An exciting opportunity for local residents to taste the fabulous food from local area restaurants is coming up next week at the 9^th annual Taste of Coastal Carolina.  The event, on Tuesday, March 13^th from 6:00- 8:30 p.m., will be held at the Riverfront Convention Center in New Bern, to benefit the Neuse RIVERKEEPER Foundation.  Included in the ticket price is food from 29 of the best area restaurants including ten new New Bern area establishments. These ten are: Le Bistro Fine Dining and Art Gallery, Antonio’s, Baker’s Kitchen, Rebecca’s , Sam and Jenn’s Bella Cucina, Taylor’s Texas style BBQ, the Bethlehem Shop and Deli, The Break Away Bistro, Savage’s Wood-Burning Pizzeria, and The Wild Cupcake.  Each establishment brings a unique approach to dining in this town.  These restaurants join returning New Bern favorites The Flame, TaTa’s, Carolina Bagel, Flounders, The Hurricane, Annabelle’s, Friday 1890 Seafood, MJ’s Raw Bar, Say It With Cake, Kitchen on Trent, Christoph’s on the Water, Tina’s Sweetshop, Trent River Coffee, Persimmons, Ribeyes, El Cerro Grande, Sea Glass Café, the Harvey Mansion and 247 Craven.

Taylor’s Texas Style BBQ opened last spring.  A father and son partnership, the two bring a combination of their North Carolina and Texas roots to barbecue.  Rebecca’s Gourmet Café and Bakery, on Metcalf Street near the Palace, is owned by award-winning candy and sweet maker, Rebecca Clayton.  Her credentials include publications in Esquire Magazine, Southern Distinction and Atlanta Bride. Le Bistro opened last September in the space of a Catered Affair on Trent Road.  Executive Chef Christopher Maravelas combines good food with the ability to view local artists’ work.  Chris is also very active in “Chefs Move to Schools” a program in conjunction with the American Culinary Federation to promote healthy eating among our youth.  Chef Valerie Morse studied Culinary Arts at Johnson & Wales University in Providence, RI. A Boston native, she came to New Bern, NC with her family and young son, Antonio. She has worked in the restaurant industry for over 13 years now, and has worked at The Copley Marriott Hotel in downtown Boston, where she learned how to cook from people from all over the world. She now owns and manages Antonio's Restaurant, on Highway 70 East in James City, with her Sous Chef, Joshua Dunn. Becky Bengel, daughter of Alderman Sabrina Bengel, now manages the Baker’s Kitchen, formerly Baker’s Square, on Middle Street.  Where she is holding to their previous roots in great baked goods.   Bella Cucina, located on Trent Road in the former Pia’s features authentic Italian food.  Chef Sami, who is classically trained, hails from Milan, Italy, where he learned to make the cream sauces Milan is known for. He also spent time in Sicily learning to make their red sauce. After spending several years around the world working for hotel restaurants, Chef Sami went to New York and then came to New Bern.  The Bethlehem Shop and Deli is owned by Basma Hjouj. Since coming to the U.S. in 2004 from her native Palestine, she has introduced New Bern friends to Middle Eastern cuisine, especially food from Lebanon.  Last summer she opened her storefront where she offers food, featuring her baklava, as well as Mediterranean groceries and items. The BreakAway Bistro, housed in the former location of Nikola’s on Glenburnie Road, is the creation of owners  Amy Hayden and Ken Curtin. Savage’s Pizzeria, one of the newest restaurants to open on Trent Road offers New Bernians a taste of wood-fired New York pizza.  Doug and Pam Savage are the new owners.  The Wild Cupcake owned and operated by Nicole Costa.  Nicole has a home-based cupcakery with cupcakes in unique flavor combinations and has recently started branching out into party and wedding cakes.

Tickets can be purchased online at www.neuseriver.org or by calling Diane Baldwin at 252-637-7972.  Other ticket outlets include Harris Teeter, Mitchell Hardware and Cravin’ Wine.  Tickets are $30 in advance and $35 at the door.

Proceeds from the Taste benefit the Neuse RIVERKEEPER Foundation. The mission of the NRF is to protect, restore and preserve the Neuse River basin through education, advocacy and enforcement, in order to provide clean water for drinking, recreation and enjoyment to the communities that it serves.   The Neuse RIVERKEEPER Foundation recently celebrated 30years of river research and protection. The Upper and Lower Neuse RIVERKEEPERS® work to advocate for and improve the water conditions for the citizens of North Carolina through investigation, education and public involvement. The Neuse River runs through eleven counties in North Carolina, encompassing over 6,000 square miles of watershed. The Neuse River Foundation maintains two offices, one at each end of the Neuse River: the Lower Neuse office is located in New Bern, NC and the Upper Neuse office is located in Raleigh, NC.

CLASSIC MEATLOAF

In this day of exotic flavors and extravagant recipes, sometimes it's nice to just go back to basics. Tried and true old-time recipes just can't be beat. Here's a recipe from Eddy Browning who writes a weekly column for the Sun Journal.  I adapted it slightly because the original recipe calls for 1/4 lb. each of ground pork and veal. Since both come pre-packaged in 1-lb. containers, I took out the veal, upped the pork to 1 lb., and upped the beef to 1-3/4 lb. Then I had to adjust the remaining ingredients, since the meatloaf was now using almost 3 lbs. of meat compared to 2 lbs. in Eddy's recipe.

If you like a zingy meatloaf, this is not it.  This is just an old-time meatloaf recipe from the past.  It makes great sandwiches, or so my hubby says.  I'm not a meatloaf lover and hardly ever touch it.

Classic Meatloaf
Adapted from Celia Shelton
Rating:  8 out of 10
Click for PRINTABLE PAGE
INGREDIENTS:
1 Tbsp. extra-virgin olive oil
2 cups chopped onions (about 1 very large)
3 garlic cloves, grated or minced
3 large eggs
1 cup bread crumbs (I used a combo of whole wheat bread,, white bread and oyster crackers)
1/2 cup chopped fresh parsley
2/3 cup low-fat milk
3 Tbsp. Dijon mustard
2 Tbsp. Worcestershire sauce
1-1/2 tsp. Tabasco (hot pepper sauce)
1-1/2 tsp. chopped fresh thyme leaves
1-1/2 tsp. Morton kosher salt
3/4 tsp. black pepper
1-3/4 lb. ground beef (I used Harris Teeter Natural Beef, in the butcher case.)
1 lb. ground pork

Heat oven to 350F.  In medium skillet, Combine oil and onion over medium heat.  Cook 5 minutes, or till softened, stirring occasionally.  Add garlic; cook 30 seconds or till fragrant.  Place onions and garlic in large bowl; cool to room temperature.

Whisk eggs into onion mixture.  Stir in remaining ingredients; mix lightly by hand or with large fork until evenly blended.  Press into 9x5" loaf pan, or place free-form loaf in shallow baking pan.  To prevent glaze from dripping off pan during baking, mound meat in center with sloping sides.

In small bowl, prepare glaze:  Stir together 1/3 cup ketchup, 2 Tbsp. packed light brown sugar, 1 Tbsp. cider vinegar and 1 Tbsp. Dijon mustard.  Brush 1/4 cup of the glaze over top of loaf.  Bake 45 minutes; remove pan from oven.  Brush top of loaf with remaining 1/4 cup glaze.  Bake an additional 15-20 minutes, or till meatloaf is firm and juices run clear.  Loosely cover with foil; let stand 15 minutes before slicing.  Yield:  8-10 servings

SAVAGE'S WOOD-BURNING PIZZERIA

How many pizzerias does New Bern have?  I've lost count, but it doesn't matter, because none of them are very exciting.  Until now.  Savage's pizza is the best I've tasted in New Bern.  The crust is thin and tender, the tomato sauce has nice flavor, and it's not overly salted or loaded with too much cheese.  I like mushrooms on my pie, and Savage's mushrooms are not rubbery like some.  I didn't ask, but they taste and look like they're freshly sliced and cooked.

A large pie with mushrooms

The owner/operator is Doug Savage, who grew up in Northern New Jersey where there are more good pizzas than bad.  He makes his own dough and tomato sauce.  All of the food at Savage's is freshly made daily.  Besides several kinds of pizzas (traditional cheese, Margherita, Hawaiian, White, Gluten-Free and The Big Savage) you can also get appetizers, hot and cold subs, wraps, jumbo wings, calzones, salads and ice cream.  Doug hopes to have beer and wine available soon.

The inside of Savage's is freshly decorated with an inviting interior.

Daily specials are written on a board placed at entry.

Co-owner and fiancee Pam Dawson, a native North Carolinian, works the front while Doug works the kitchen.

Doug and Pam together in the kitchen

Service is quick and friendly.  A traditional cheese medium (12") pie is $12.95, and a large (16") pie is $14.95.  Additional toppings are $1.50 each, and you can choose from pepperoni, Italian sausage, meatballs, ham, Genoa salami, extra cheese, mushrooms, peppers, onions, broccoli, black olives, spinach or pineapple.


Savage’s, located at 2116 Trent Road, is open 11 a.m. to 8 p.m. Monday through Thursday; 11 a.m. to 9 p.m. Friday and Saturday, and noon to 5 p.m. Sunday.  Phone (252) 672-0103

JENN-AIR RADIANT DOWNDRAFT COOKTOP ANYONE?

Jenn-Air Radiant Downdraft Cooktop, Model JED8430

We've converted to gas and are looking for a buyer for this beautiful cooktop.  It was installed September, 2006, and the original price was $1100.  It's in excellent condition and we will sell it for $295, or best offer.

Dimensions of cooktop are 22" x 29-3/4".  Minimum clearance required for downdraft is 17-1/2".  Detailed installation instructions are included with cooktop.  Read more about it here.

April 2014 update:  A few months after this posting, we sold the radiant cooktop to a charming engineer who lives in Atlanta.