BISCUITS

Despite the convenience of frozen and refrigerated biscuits, there is nothing quite like a homemade one. Einkorn flour makes a wonderful, buttery biscuit. Here are two of my favorites....

EINKORN BISCUITS

Jovial Foods

Makes 12

3 cups (360g) All-Purpose Einkorn flour or 3½ cups (336 g) Whole Grain Einkorn Flour or 1¾ cups (350g) Einkorn Wheat Berries ground to flour
2 tablespoons sugar
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
8 tablespoons (113g) cold unsalted butter, cut into ¼-inch cubes
¾ cup (185g) cold buttermilk

In a large bowl, mix together the all-purpose or whole grain flour, sugar, baking powder, baking soda, and salt.
Work in the butter with a pastry blender until the mixture resembles coarse meal.
Pour in the buttermilk and squeeze the dough through your hands until the dough just holds together. Kn...

COOKWARE

I love pots and pans! I love to cook, so it makes sense that I have my favorite pots and pans. Here are some of my favorites with the good and bad things about them. I have also included some that I would caution you against using.

#1 - CAST IRON

If I could only have one pot/skillet, it would be my cast iron skillet. People have been cooking in cast iron for millennia. Whether you are cooking on an induction stove top or over a wood fire, cast iron is fabulous. There are some things that I would never cook in anything but cast iron – cobbler, cornbread, frittata, to name a few. Cast iron just makes the crispiest, most delicious crusts on these things.

Pros:

They're affordable. You most likely can find them in your grandmother's kitchen cabinet. Antique stores and garage sales are great places to buy them.
They come in a great variety of sizes, shapes and uses – from Dutch oven...

Spring Favorites

Artichokes and asparagus are in season in the spring and I love to serve them as often as I can during this time. Here is how I like to serve them.

ARTICHOKES
4 artichokes (or as many as you need to make)
lemons
extra virgin olive oil
salt
pepper
Trim artichokes by cutting off about 1/3 of the artichoke. Trim off the stem. Pull of the small outer leaves.
Rub the artichokes with lemon. The artichokes cannot be done ahead of time unless you do this. They brown like apples.
In a heavy pot big enough to fit all the artichokes, put about 2 inches of water. Add the artichokes with the stems down. Drizzle with olive oil, lemon juice, salt and pepper. Put the cut lemons in the water under the artichokes.
Bring to a boil and then lower heat to a high simmer. Cook for about an hour refilling water when necessary.
They are done when you can pull a leaf off easily.
Serve hot with Garlic Mayonnaise.

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Easter Side Dishes

Easter is April 17 and I thought I would share a couple of recipes that I always serve on Easter Sunday. It is our tradition to serve ham at Easter, but these dishes would go with any meat. I hope you enjoy them as much as we do.

Deviled Eggs – hard-boil as many eggs as you choose. Peel and cut in half lengthwise. Take out the yolks and put in a bowl. Mash with a fork.
You will need mayonnaise, mustard, pickle relish (we like dill), salt and pepper. The amounts of each of these will depend on how many eggs you used.
Add a little mustard, as much pickle relish as your family would like, some salt and pepper. Stir and then add some mayonnaise. I don't like mine too runny so I'm careful about the mayonnaise. You use what you like.
At this point I use a ziplock bag as a piping bag. I put the mixture in the bag, cut the tip and pipe the mixture onto the egg halves. Sprinkle with paprika and you're done!

Potato Salad ...