Category Archives: Culinary

Southern-style pinched biscuits: trial and error

All of my adult life, I’ve been a bit phobic about making the pinched biscuits my mother made at least daily when I was growing up. She showed me her process (there was no recipe) repeatedly, and every batch I made was a crushing disappointment (to me, anyway).

Fast forward thirty years, and I’ve been making my own bread—amongst other things—for the last several months. At first, I had to. I couldn’t afford to buy groceries for a while immediately following my contract ending in June. But I’ve come to genuinely enjoy the process as well as the result.

So tonight, on a whim, I made biscuits. The term we used as kids was cat heads: lumpy, unattractive biscuits. Nothing at all like Moma’s smooth perfect little morsels. But you know what? The interior was perfect, and I learned a thing or two.

And there was no fear. None. I just went into the kitchen and made biscuits like there was nothing to it.

And truly? There was nothing to it. I needed to fail. I’ve said it a hundred times a hundred times to students in knitting classes. Adults hate being beginners, but it’s good for us. We don’t know everything. We can’t know everything. But especially as adults, we really have to work against thinking that because we haven’t done a thing that we can’t do a thing. We’re probably going to screw the pooch a time or twelve, and that’s ok. We learn from our mistakes. Sometimes a little. Sometimes a lot.

So tonight, I made cat heads. They taste good, and the crusts are fucking divine. The interiors are dense but fluffy. The taste was ok. The shapes definitely need some work. And the sizes were all over the place. Now I have ideas for how to improve them. For next time. Because practice may not make perfect, but it brings us closer to where we really want to be.

Pesto Vegetable Pasta with Grated Incanestrato

I drove into Rockford to visit Valli Produce and picked up some small (roughly racquetball-sized) eggplants along with a jar of prepared pesto. I also got several cheeses including one that I’d never heard of before: incanestrato.

Today for lunch, I cooked one of the eggplants sliced with a handful of sliced mushrooms and halved cherry tomatoes, julienned sun-dried tomatoes and shallot, and a single fat scallion in a large skillet along with a large dollop of the pesto. I served that over whole wheat spaghetti topped with a generous grating of incanestrato.

I’m generally not a great fan of licorice or anise flavor, but there was a sharp but very pleasant note of licorice in what I’m assuming was the cheese (seems unlikely it came from the pesto). Incanestrato is a hard Italian cheese made from cow or cow and goat milk, salt, and herbs. It seems plausible that one of those herbs might be anise, and if so, I’m impressed. It made a believer out of me. I really enjoyed even that specific part of this dish.

UPDATE
Turns out it was the pesto, but the cheese is still excellent.