South Hollow Cooking

Recipes from South Hollow Road

Grandma Shirley’s Banana Bread January 20, 2008

Filed under: Bread,dessert — southhollow @ 9:46 pm

 
This is my grandmother Shirley’s recipe. She was my biggest cooking influence and an amazing chef. Shirley moved around the corner from my parent’s home when I was in grammar school I would spend hours with her in the kitchen watching her work from memory and instinct. This is the best banana bread I have ever had!

  • 1/2 cup butter (room temperature)
  • 1 1/4 cups sugar
  • 2 eggs (lightly beaten)
  • 1 teaspoon baking soda
  • 1/3 cup sour cream
  • 1 cup bananas, mashed (about 3)
  • 1 1/2 cups cake flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla

Preheat oven to 350. Cream butter and sugar. Add pre-beaten eggs. In a separate bowl dissolve the baking soda into the sour cream and beat into the mixture. Mix well. Add the banana, vanilla and salt and mix to combine. Add flour 1/2 cup at a time and mix well. Bake in well-greased and floured pan for 35-45 minutes.
 

 

 

 

Eggplant Parmesan January 6, 2008

Filed under: Main Courses,vegetarian — southhollow @ 8:38 pm

Eggplant Parmesan

This recipe is particularly special because it was made with the delicious tomato sauce we canned over Labor Day weekend. The tomato sauce recipe can be found here.


Ingredients:

  • 2 medium sized eggplants, cut into 1/3 inch wheels
  • 2 cups unseasoned bread-crumbs
  • 2 eggs
  • 1/4 whole milk
  • 1 tsp dried oregano
  • 1 tsp triad basil
  • 1 tsp died parsley
  • 1/2 tsp salt
  • 1/3 black pepper
  • 1 pound fresh mozzarella cheese, cut into 1/4 inch wheels
  • 1/2 cup grated parmesan cheese
  • 1 bunch fresh basil
  • 1 1/2 quarts homemade tomato sauce (see recipe)
  • Vegetable oil
  • 1 pound of dried pasta of your choosing


Equipment:

  • Large frying pan
  • rimmed baking sheet
  • paper towels


Instructions:

  1. Preheat over to 400 degrees.
  2. Beat eggs together with milk in a shallow bowl.
  3. In a separate bowl toss bread-crumbs, dried herbs, and salt and pepper.
  4. Heat 1/4 inch oil over medium heat in a large frying pan, until hot but not smoking. Dip the eggplant wheels first in the egg mixture and then in the flour and fry in batches until brown on both sides, careful not to overload the pan. Place fried eggplant on paper towel lined plate to drain off excess oil.
  5. After all egg plant is fried place a tsp of tomato sauce on the baking sheet, followed by a piece of eggplant. On top of the eggplant place a tbsp tomato sauce, followed by one leaf of the fresh basil, one slice of mozzarella cheese and a sprinkle of parmesan cheese. Stack another piecer of eggplant on top followed by a tbsp of sauce, a piece of mozzarella cheese and a sprinkle of parmesan. Repeat with the remaining pairs of eggplant until all of the eggplant has been used.
  6. Bake for 30 minutes in the oven.
  7. While the eggplant is in the oven boil the past and heat the remaining tomato sauce.
  8. Serve eggplant over pasta with tomato sauce.


 

 

Brussels Sprouts with Pancetta and Garlic January 3, 2008

Filed under: New Years Eve,Side Dish,xmas — southhollow @ 7:59 pm

They are so good they’ve been devoured!
This recipe is very simple and a crowd pleaser every time.

 

Brussels Sprouts with Pancetta and Garlic
(photo by Maddy Miller)

Serves 12

Ingredients:

  • 6 pints Brussels sprouts, cleaned, trimmed and halved
  • ½ pound thick sliced Pancetta, chopped
  • 10 garlic cloves sliced into slivers
  • ¼ cup olive oil
  • 1 can chicken stock
  • Salt and pepper to taste

Equipment:

  • Large skillet
  • Medium sized roasting pan
  • Tin foil

Preheat oven to 350. Sauté Pancetta in a skillet over medium heat for 3 minutes. Add the garlic and cook for another minute. Add Brussels spouts, olive oil, and salt and pepper and toss to incorporate. Transfer the spouts to a high-rimmed roasting pan. Pour in chicken stock. Bake covered with tin foil for one hour or until spouts are tender. Carefully toss spouts and continue to roast uncovered for an additional half hour to brown the sprouts.

Sprouts on their way into the oven
(photo by Gideon Oliver)

 

 

Asparagus, Potato, and Fontina Frittata

Filed under: Brunch,Clare's Corner,Guest Chefs,vegetarian — southhollow @ 5:38 pm

Asparagus, Potato, and Fontina Frittata
(Adapted from Fine Cooking issue 71)


  • 15 medium eggs
  • 1/4 cup grated Parmigiano Reggiano (about 1/2 oz.)
  • Kosher salt and freshly ground black pepper
  • 2 to 3 Tbs. extra-virgin olive oil
  • 1 medium Yukon Gold potato (about 1/2 lb.) scrubbed and cut into 1/2-inch dice (about 1-1/2 cups)
  • 1 Vidalia onion, diced
  • 1 bunch medium-thick asparagus, trimmed and cut on the diagonal into 1-inch pieces
  • 8 oz. Fontina, grated


Preheat the oven to 400 degrees. In a medium bowl, whisk the eggs, Parmigiano, 1/2  tsp. salt, 1/8 tsp. pepper.

Heat 2 Tbs. of the oil in a 12-inch ovenproof nonstick skillet over medium-high heat. Add the potato and cook, stirring occasionally, until browned on several sides, 6 to 7 minutes. Transfer to a bowl with a slotted spoon.

Reduce the heat to medium. If the pan is dry, add the remaining 1 Tbs. oil. Add the onion and cook, stirring frequently, until it softens and begins to brown, 4 to 5 minutes. Stir in the asparagus, garlic, 1/4 tsp. salt and 1/8 tsp. pepper. Cook, stirring frequently, until the asparagus is bright green and crisp-tender, 3 to 4 minutes.

Lower the heat to medium low and add the egg mixture and the potatoes, stirring until the ingredients are combined, 10 to 15 seconds. Add the Fontina and stir until well distributed. Cook without stirring until the eggs have almost set, 10 to 12  minutes. (The center may still be loose but should be bubbling a little; the sides should be set.)

Transfer the skillet to the oven and cook until the eggs have set completely and the top of the frittata is golden brown, 8 to 10 minutes. Let rest for 5 minutes. Transfer to a cutting board, cut into wedges, and serve.

 

 

Hootenholler Whiskey Quick Bread

Filed under: Bread,Brunch,Clare's Corner,dessert,Guest Chefs,vegetarian — southhollow @ 5:38 pm

Hootenholler Whiskey Quick Bread
(from The I Hate to Cook Book, by Peg Bracken)
  • ¼ cup bourbon, plus more for you
  • 8 tablespoons unsalted butter, plus more for greasing the pan
  • 1 cup flour, plus more for dusting
  • 1 cup sugar
  • 3 large eggs, beaten
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon grated nutmeg
  • ¼ cup milk
  • ¼ cup molasses
  • ¼ teaspoon baking soda
  • 1 cup raisins
  • 1 cup chopped pecans or walnuts.

1. First, take the bourbon out of the cupboard and have a small snort for medicinal purposes. Now, preheat the oven to 300 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan. Using a mixer, cream the butter and sugar until light and fluffy. With the mixer on low, add the beaten eggs, a little at a time.

2. Mix together the flour, baking powder, salt and nutmeg, and add to the batter. Then beat in the milk. Combine the molasses and baking soda and mix into the batter. To help prevent the raisins and pecans from sinking, dust them with flour, shaking off excess. Mix them, along with the bourbon, into the batter until combined. Transfer to the loaf pan and bake until a toothpick inserted into the center comes up clean, 1 3/4 to 2 hours. Makes 1 loaf.

NOTE: Whiskey cake keeps practically forever, wrapped in aluminum foil, in your refrigerator. It gets better and better too, if you buck it up once in a while by using an eyedropper to add a little more whiskey.

CLARE’S NOTE: Because I like the language of the recipe, I copied it verbatim. However, I decided to make this at the very last minute and made a few variations to the recipe – some by choice, some due to lack of ingredients. Instead of bourbon, I used rye; instead of molasses, I used honey; instead of regular sugar; I used demarara sugar; instead of raisins, I used dried black currants; I left out the nuts altogether.

 

 

Grandmother’s Banana Bread

Filed under: Bread,Brunch,Clare's Corner,dessert,Guest Chefs,vegetarian — southhollow @ 5:37 pm


Grandmother’s Banana Bread


  • 1 cup sugar
  • ½ cup shortening, plus more for the pan
  • 2 eggs
  • 1 tsp. vanilla
  • 3 ripe bananas, cut into small pieces
  • 2 cups flour
  • 1 tsp. baking soda
  • 3 tbsp cold water


Preheat the oven to 350 degrees. Grease a 9” loaf pan. Using an electric mixer, cream together shortening and sugar until fluffy. Beat in eggs and vanilla. Add the bananas a little at a time, and beat them thoroughly into the batter. In a separate small bowl, mix the baking soda and water. Add a third of the flour to the batter and beat until blended in. Stir the baking soda mixture well and add half to the batter. Add half the remaining flour, followed by the other half of the baking soda, and finish with the last of the flour, blending the batter between each new addition. Pour the batter into the greased pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.

NOTE: This banana bread is also great with chocolate chips added!

 

 

Boozy Baked French Toast

Filed under: Brunch,Clare's Corner,Guest Chefs,vegetarian — southhollow @ 5:37 pm

Boozy Baked French Toast
(Adapted from Smitten Kitchen – http://www.smittenkitchen.com)
  • 2 loaves soft Italian bread, cut into 1-inch slices
  • 3 cups whole milk
  • 3 eggs
  • 3 tablespoons sugar, plus more for sprinkling
  • 3 tablespoons Bailey’s
  • 3 tablespoons Grand Marnier
  • Cinnamon

1. Generously grease a 9×13-inch baking dish with butter.
2. Arrange bread in two tightly-packed layers in the pan. Fill in gaps with smaller pieces cut from the ends or spare slices.
3. Whisk milk, eggs, sugar, salt and booze and pour over the bread. Sprinkle with cinnamon and sugar.
4. Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the milk custard while you sleep.
5. Bake at 425 for 30 minutes, or until puffed and golden.
6. Cut into generous squares and serve with maple syrup, fresh fruit, powdered sugar or all of the above.

Serves 6 as main course.