ButtermIlk PeCan BIsCuIts Makes 16 biscuits 48 Buttermilk is just one way to make a biscuit better—and pecans are another! Adding toasted pecans gives these featherlight biscuits a buttery crunch. Be sure to use self-rising soft-wheat flour—the secret to fluffy southern biscuits. Although it seems a natural motion, don’t be tempted to twist the biscuit cutter. Just the slightest rotation can turn out an uneven (called lopsided in the South) biscuit. For a heartier, meal-in-one variation, split the hot biscuits and stuff with thinly sliced cooked country ham. About 1⁄4 pound (125 g) ham is all you will need. 11 ⁄2 cups (210 g) self-rising soft-wheat flour (such as White Lily), plus more for the work surface and 1 cup (140 g) for kneading 4 tablespoons (60 g) unsalted butter, cut into small pieces 2 ⁄3 cup (160 ml) buttermilk 1 ⁄4 cup (60 ml) heavy cream 1 ⁄2 cup (50 g) pecan halves, toasted and finely chopped Preheat the oven to 425˚F (220˚C). Have ready a large light-colored sheet pan. Put the 11⁄2 cups (210 g) flour into a large bowl and scatter the butter over the top. Using a pastry blender or two knives, cut the butter into the flour until the butter is thor- oughly distributed and the mixture forms large, coarse crumbs. Add the buttermilk, cream, and pecans and stir just until the mixture holds together and begins to pull away from the sides of the bowl as the dough begins to form. Do not overmix, to prevent tough biscuits from forming. Dust a work surface generously with flour and turn the dough out onto it. Using floured hands, knead the dough, folding it over on itself and pressing down with the heels of your hands, four or five times, gradually adding as much of the remaining 1 cup (140 g) flour as needed to make a dough that clings together and is not sticky. With a light touch, pat the dough into a round about 3 ⁄4 inch (2 cm) thick. Using a 2-inch (5-cm) round biscuit cutter, and cutting straight down and pulling straight up, cut out as many rounds as possible and transfer them to the ungreased sheet pan, spacing them about 1 inch (2.5 cm) apart. Gather together the dough scraps, pat into a round about 3 ⁄4 inch (2 cm) thick, cut out as many rounds as possible, and add them to the sheet pan. Discard any remaining scraps. Bake for 18 to 19 minutes, until lightly browned. Remove from the oven, let cool slightly on the pan on a wire rack, and serve warm with butter and honey or your favorite jam. PECANS Cookbook Interior REV._3.7.19 48-493/13/19 4:23 PMButtermIlk PeCan BIsCuIts Makes 16 biscuits 48 Buttermilk is just one way to make a biscuit better—and pecans are another! Adding toasted pecans gives these featherlight biscuits a buttery crunch. Be sure to use self-rising soft-wheat flour—the secret to fluffy southern biscuits. Although it seems a natural motion, don’t be tempted to twist the biscuit cutter. Just the slightest rotation can turn out an uneven (called lopsided in the South) biscuit. For a heartier, meal-in-one variation, split the hot biscuits and stuff with thinly sliced cooked country ham. About 1⁄4 pound (125 g) ham is all you will need. 11 ⁄2 cups (210 g) self-rising soft-wheat flour (such as White Lily), plus more for the work surface and 1 cup (140 g) for kneading 4 tablespoons (60 g) unsalted butter, cut into small pieces 2 ⁄3 cup (160 ml) buttermilk 1 ⁄4 cup (60 ml) heavy cream 1 ⁄2 cup (50 g) pecan halves, toasted and finely chopped Preheat the oven to 425˚F (220˚C). Have ready a large light-colored sheet pan. Put the 11⁄2 cups (210 g) flour into a large bowl and scatter the butter over the top. Using a pastry blender or two knives, cut the butter into the flour until the butter is thor- oughly distributed and the mixture forms large, coarse crumbs. Add the buttermilk, cream, and pecans and stir just until the mixture holds together and begins to pull away from the sides of the bowl as the dough begins to form. Do not overmix, to prevent tough biscuits from forming. Dust a work surface generously with flour and turn the dough out onto it. Using floured hands, knead the dough, folding it over on itself and pressing down with the heels of your hands, four or five times, gradually adding as much of the remaining 1 cup (140 g) flour as needed to make a dough that clings together and is not sticky. With a light touch, pat the dough into a round about 3 ⁄4 inch (2 cm) thick. Using a 2-inch (5-cm) round biscuit cutter, and cutting straight down and pulling straight up, cut out as many rounds as possible and transfer them to the ungreased sheet pan, spacing them about 1 inch (2.5 cm) apart. Gather together the dough scraps, pat into a round about 3 ⁄4 inch (2 cm) thick, cut out as many rounds as possible, and add them to the sheet pan. Discard any remaining scraps. Bake for 18 to 19 minutes, until lightly browned. Remove from the oven, let cool slightly on the pan on a wire rack, and serve warm with butter and honey or your favorite jam. PECANS Cookbook Interior REV._3.7.19 48-493/13/19 4:23 PM 89 roasted PoBlano ChIles stuffed wIth QuInoa, serves 6 Corn, and PeCans Quinoa, an ancient grain now being rightfully touted as a superfood, forms the base for the filling of these glorious Southwest-inspired stuffed chiles. Using poblanos instead of bell peppers adds more heat and flavor, and they’re large enough to stand alone as a vegetarian main course. They also travel well, making them a good choice if you’re assigned to bring a hefty side dish to a potluck dinner. Be prepared to bring copies of this recipe, too, as you’re sure to be getting requests! To save time the day of serving, assemble the stuffed chiles a day ahead and then bake them straight from the fridge, adding about 10 minutes to the cooking time. If you cannot find Mexican crema, a slightly soured, lightly thickened cream, crème fraîche can be substituted. 12 large poblano chiles 1 cup (185) tricolor quinoa 2 cups (500 ml) vegetable broth Nonstick cooking spray, for the baking dish 2 tablespoons pecan oil 2 cups (375 g) corn kernels (from about 3 ears) 1 small white onion, chopped 1 teaspoon chili powder 1 ⁄2 teaspoon ground cumin 1 ⁄4 teaspoon red pepper flakes 1 ⁄4 teaspoon salt 1 ⁄2 cup (58 g) chopped pecans, toasted 2 cups (250 g) shredded Monterey Jack cheese 1 ⁄4 cup (10 g) chopped fresh cilantro, plus sprigs for garnish Mexican crema, for serving Position an oven rack 4 to 6 inches (10 to 15 cm) from the heat source and preheat the broiler. Place the poblanos on a broiler pan or sheet pan, slip the pan under the broiler, and broil, turning the chiles as needed to color evenly, for 8 to 12 minutes, until the skins blacken and blister. Remove from the broiler, transfer to a heatproof plastic bag, seal closed, and let stand for 15 minutes. Remove the chiles from the bag and gently peel away the blackened skins. Beginning about 1 inch (2.5 cm) from the stem, cut a lengthwise slit to the bottom of each chile. Gently remove and discard the seeds, leaving the stem intact and being careful not to tear the walls of the chiles. Set aside. Put the quinoa in a fine-mesh sieve and rinse under cold running water. Transfer to a saucepan and cook according to the package directions, using the broth instead of water. Set aside. Preheat the oven to 350˚F (180˚C). Spray a 13-by-9-inch (33-by-23-cm) baking dish with cooking spray. In a frying pan, heat the oil over medium heat. Add the corn, onion, chili powder, cumin, red pepper flakes, and salt and cook, stirring often, for about 5 minutes, until the onion is tender. Stir in the quinoa and cook, stirring often, for 2 minutes. Stir in the pecans, 1 cup (125 g) of the cheese, and the cilantro and remove from the heat. (continued next page) PECANS Cookbook Interior REV._3.7.19 88-893/13/19 4:24 PM 89 roasted PoBlano ChIles stuffed wIth QuInoa, serves 6 Corn, and PeCans Quinoa, an ancient grain now being rightfully touted as a superfood, forms the base for the filling of these glorious Southwest-inspired stuffed chiles. Using poblanos instead of bell peppers adds more heat and flavor, and they’re large enough to stand alone as a vegetarian main course. They also travel well, making them a good choice if you’re assigned to bring a hefty side dish to a potluck dinner. Be prepared to bring copies of this recipe, too, as you’re sure to be getting requests! To save time the day of serving, assemble the stuffed chiles a day ahead and then bake them straight from the fridge, adding about 10 minutes to the cooking time. If you cannot find Mexican crema, a slightly soured, lightly thickened cream, crème fraîche can be substituted. 12 large poblano chiles 1 cup (185) tricolor quinoa 2 cups (500 ml) vegetable broth Nonstick cooking spray, for the baking dish 2 tablespoons pecan oil 2 cups (375 g) corn kernels (from about 3 ears) 1 small white onion, chopped 1 teaspoon chili powder 1 ⁄2 teaspoon ground cumin 1 ⁄4 teaspoon red pepper flakes 1 ⁄4 teaspoon salt 1 ⁄2 cup (58 g) chopped pecans, toasted 2 cups (250 g) shredded Monterey Jack cheese 1 ⁄4 cup (10 g) chopped fresh cilantro, plus sprigs for garnish Mexican crema, for serving Position an oven rack 4 to 6 inches (10 to 15 cm) from the heat source and preheat the broiler. Place the poblanos on a broiler pan or sheet pan, slip the pan under the broiler, and broil, turning the chiles as needed to color evenly, for 8 to 12 minutes, until the skins blacken and blister. Remove from the broiler, transfer to a heatproof plastic bag, seal closed, and let stand for 15 minutes. Remove the chiles from the bag and gently peel away the blackened skins. Beginning about 1 inch (2.5 cm) from the stem, cut a lengthwise slit to the bottom of each chile. Gently remove and discard the seeds, leaving the stem intact and being careful not to tear the walls of the chiles. Set aside. Put the quinoa in a fine-mesh sieve and rinse under cold running water. Transfer to a saucepan and cook according to the package directions, using the broth instead of water. Set aside. Preheat the oven to 350˚F (180˚C). Spray a 13-by-9-inch (33-by-23-cm) baking dish with cooking spray. In a frying pan, heat the oil over medium heat. Add the corn, onion, chili powder, cumin, red pepper flakes, and salt and cook, stirring often, for about 5 minutes, until the onion is tender. Stir in the quinoa and cook, stirring often, for 2 minutes. Stir in the pecans, 1 cup (125 g) of the cheese, and the cilantro and remove from the heat. (continued next page) PECANS Cookbook Interior REV._3.7.19 88-893/13/19 4:24 PMDivide the quinoa mixture evenly among the poblanos, stuffing them gently to avoid tears. Arrange the poblanos, cut side up, in the prepared baking dish. Sprinkle the filling with the remaining 1 cup (125 g) cheese, dividing it evenly. Bake for 15 to 20 minutes, until the filling is heated through and the cheese has melted. Serve immediately, garnished with crema and cilantro. roasted PoBlano ChIles stuffed wIth QuInoa, Corn, and PeCans (ContInued) The word pecan comes from an Algonquian word meaning “nut requiring a stone to crack.” Wild crows that foraged for the nuts could break open the hard outer shell. The crows (as well as squir- rels and other animals) then helped the pecan migrate westward by dispersing the nuts in flight. As long as the endosperm wasn’t damaged, the fruit could propagate, and that is how the pecan spread into Oklahoma, Texas, and New Mexico. Today, it is the number-one nut crop in New Mexico. The pecan is a species of hickory native to the United States and Mexico, and the trees can live and bear edible fruits for over three hundred years. Like the fruit of other members of the hickory genus, the pecan is not a true nut, but a rich, buttery fruit with a single stone or pit surrounded by a husk. With 690 calories per 100 grams, pecans were an important source of protein to many early Native American tribes, who both con- sumed and traded them. When wild game was scarce, the nuts, which could be eaten both raw and cooked, provided an important source of calories and unsaturated fat. —Lois Ellen Frank, Ph.D., chef-owner of Red Mesa Cuisine, Native American cooking instructor, and author of Foods of the Southwest Indian Nations A N ATIVE AMERICAN NUT I Pacanenut Hickory, 1841, by Henri-Joseph Redouté 90 PECANS Cookbook Interior REV._3.7.19 90-913/13/19 4:24 PMDivide the quinoa mixture evenly among the poblanos, stuffing them gently to avoid tears. Arrange the poblanos, cut side up, in the prepared baking dish. Sprinkle the filling with the remaining 1 cup (125 g) cheese, dividing it evenly. Bake for 15 to 20 minutes, until the filling is heated through and the cheese has melted. Serve immediately, garnished with crema and cilantro. roasted PoBlano ChIles stuffed wIth QuInoa, Corn, and PeCans (ContInued) The word pecan comes from an Algonquian word meaning “nut requiring a stone to crack.” Wild crows that foraged for the nuts could break open the hard outer shell. The crows (as well as squir- rels and other animals) then helped the pecan migrate westward by dispersing the nuts in flight. As long as the endosperm wasn’t damaged, the fruit could propagate, and that is how the pecan spread into Oklahoma, Texas, and New Mexico. Today, it is the number-one nut crop in New Mexico. The pecan is a species of hickory native to the United States and Mexico, and the trees can live and bear edible fruits for over three hundred years. Like the fruit of other members of the hickory genus, the pecan is not a true nut, but a rich, buttery fruit with a single stone or pit surrounded by a husk. With 690 calories per 100 grams, pecans were an important source of protein to many early Native American tribes, who both con- sumed and traded them. When wild game was scarce, the nuts, which could be eaten both raw and cooked, provided an important source of calories and unsaturated fat. —Lois Ellen Frank, Ph.D., chef-owner of Red Mesa Cuisine, Native American cooking instructor, and author of Foods of the Southwest Indian Nations A N ATIVE AMERICAN NUT I Pacanenut Hickory, 1841, by Henri-Joseph Redouté 90 PECANS Cookbook Interior REV._3.7.19 90-913/13/19 4:24 PMdouBle-PeCan Carrot Cake wIth serves 8 to 12 Cream Cheese frostInG 147 This is a moist, dense layer cake packed with carrots and pecans, stacked high, and half-dressed with snow-white frosting. The deliciously sweet cream cheese frosting, which is spread on the top of each layer, balances the flavors of the cake perfectly. Use just a dab of frosting between the cake stand and the first layer to prevent the cake from slipping. Grating carrots by hand makes a huge difference in baked goods, so avoid the packaged shredded carrots that have often lost a lot of their natural moisture. If you’re in the mood for cupcakes, pour the batter into 30 muffin cups lined with paper liners, filling each one about two-thirds full. Bake for about 25 minutes, until they test done, and frost when cooled. cake Unsalted butter, for the cake pans 2 cups (315 g) unbleached all-purpose flour, plus more for the pans 2 cups (400 g) granulated sugar 2 teaspoons baking powder 2 teaspoons baking soda 11 ⁄2 teaspoons ground cinnamon 1 ⁄4 teaspoon ground cardamom 11 ⁄2 teaspoons salt 11 ⁄2 cups (375 ml) vegetable oil 4 large eggs 1 teaspoon pure vanilla extract 3 ⁄4 pound (375 g) unpeeled carrots, grated (3 cups grated) 1 cup (100 g) pecan halves, toasted and chopped frosting 1 package (8 ounces/250 g) cream cheese, at room temperature 1 cup (250 g) unsalted butter, at room temperature 2 teaspoons pure vanilla extract 1 ⁄4 teaspoon salt 1 package (2 pounds/1 kg) powdered sugar 2 ⁄3 cup (67 g) pecan halves, toasted and coarsely chopped, for decorating To make the cake, preheat the oven to 350˚F (180˚C). Grease three 8-inch (20-cm) round cake pans with butter, then dust with flour, tapping out the excess. In a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, cardamom, and salt. In a stand mixer fitted with the paddle attachment, beat together the oil and eggs on medium speed for about 2 minutes, until well blended. Slowly add the flour mixture and mix for 2 minutes longer, until all ingredients are incorporated into the batter. With a rubber spatula, stir in the vanilla, carrots, and pecans just until incorporated. Divide the batter evenly among the prepared pans. (continued next page) PECANS Cookbook Interior REV._3.7.19 146-1473/13/19 4:25 PMdouBle-PeCan Carrot Cake wIth serves 8 to 12 Cream Cheese frostInG 147 This is a moist, dense layer cake packed with carrots and pecans, stacked high, and half-dressed with snow-white frosting. The deliciously sweet cream cheese frosting, which is spread on the top of each layer, balances the flavors of the cake perfectly. Use just a dab of frosting between the cake stand and the first layer to prevent the cake from slipping. Grating carrots by hand makes a huge difference in baked goods, so avoid the packaged shredded carrots that have often lost a lot of their natural moisture. If you’re in the mood for cupcakes, pour the batter into 30 muffin cups lined with paper liners, filling each one about two-thirds full. Bake for about 25 minutes, until they test done, and frost when cooled. cake Unsalted butter, for the cake pans 2 cups (315 g) unbleached all-purpose flour, plus more for the pans 2 cups (400 g) granulated sugar 2 teaspoons baking powder 2 teaspoons baking soda 11 ⁄2 teaspoons ground cinnamon 1 ⁄4 teaspoon ground cardamom 11 ⁄2 teaspoons salt 11 ⁄2 cups (375 ml) vegetable oil 4 large eggs 1 teaspoon pure vanilla extract 3 ⁄4 pound (375 g) unpeeled carrots, grated (3 cups grated) 1 cup (100 g) pecan halves, toasted and chopped frosting 1 package (8 ounces/250 g) cream cheese, at room temperature 1 cup (250 g) unsalted butter, at room temperature 2 teaspoons pure vanilla extract 1 ⁄4 teaspoon salt 1 package (2 pounds/1 kg) powdered sugar 2 ⁄3 cup (67 g) pecan halves, toasted and coarsely chopped, for decorating To make the cake, preheat the oven to 350˚F (180˚C). Grease three 8-inch (20-cm) round cake pans with butter, then dust with flour, tapping out the excess. In a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, cardamom, and salt. In a stand mixer fitted with the paddle attachment, beat together the oil and eggs on medium speed for about 2 minutes, until well blended. Slowly add the flour mixture and mix for 2 minutes longer, until all ingredients are incorporated into the batter. With a rubber spatula, stir in the vanilla, carrots, and pecans just until incorporated. Divide the batter evenly among the prepared pans. (continued next page) PECANS Cookbook Interior REV._3.7.19 146-1473/13/19 4:25 PMNext >