Better Homes and Gardens BH&G Farmhouse Cooking 2023

Benedict-Style Loaded Potato Pancakes START TO FINISH 50 minutes 1 egg, lightly beaten2 Tbsp. all-purpose flour3 Tbsp. finely chopped fresh chives1 Tbsp. finely chopped fresh parsley1 tsp. salt½ tsp. black pepper1 lb. russet potatoes1¼ cups finely shredded zucchini¾ cup finely shredded carrots¼ cup finely chopped shallot1 Tbsp. olive oil6 oz. thinly sliced deli ham, cut into bite-size pieces2 Tbsp. butter1 recipe Poached Eggs1 recipe Cheese SauceCracked black pepper 1. Preheat oven to 300°F. Line an extra-large baking sheet with parchment paper. In a large bowl whisk together egg, flour, 1 Tbsp. of the chives, the parsley, salt, and pepper. 2. Peel and finely shred potatoes. Press shredded potatoes between several layers of paper towels to remove any excess moisture. Add shredded potatoes, zucchini, carrots, and shallot to egg mixture; stir just until combined. 3. In…

Apricot Cornmeal Loaf With Hatch Chiles HANDS ON 45 minutes BROIL 10 minutes BAKE 1 hour 5 minutes at 350°F COOL 20 minutes STAND overnight 3 large Hatch or Anaheim chile peppers (about 12 oz. total; tip, p. 86)2 cups all-purpose flour1 cup yellow cornmeal⅔ cup sugar1½ tsp. baking powder¾ tsp. salt1¼ cups buttermilk½ cup butter, melted⅓ cup apricot preserves2 eggsSoftened butter (optional)Apricot preserves (optional) 1. Preheat broiler. Arrange peppers on a foil-lined sheet pan. Broil 4 to 6 inches from heat 10 minutes or until skin is blackened on all sides, turning occasionally. Wrap in foil; cool 15 minutes. Peel skin from peppers. Cut a small slit on one side, keeping pepper intact; gently scoop out seeds and remove stems. 2. Preheat oven to 350°F. Grease a 9×5-inch loaf pan. Chop two of the peppers and slice…

Buttermilk Dinner Rolls HANDS ON 25 minutes RISE 1 hour 15 minutes BAKE 18 minutes at 375°F 4½ cups all-purpose flour2 pkg. active dry yeast½ tsp. baking soda1½ cups buttermilk½ cup butter, cut up3 Tbsp. sugar2 tsp. kosher salt1 egg, lightly beaten1 Tbsp. waterFresh herb leaves, such as thyme, sage, and/or flat-leaf parsley 1. In an extra-large bowl combine flour, yeast, and baking soda. 2. In a 2-qt. saucepan combine buttermilk, butter, sugar, and salt. Heat over medium just until warm (120°F to 130°F) and butter has almost melted, stirring occasionally. Stir buttermilk mixture into flour mixture. Continue stirring to make a dough that is nearly smooth. Cover and let rise in a warm place until nearly double in size (45 to 60 minutes). Meanwhile, lightly grease two 9-inch round baking pans. 3. Punch dough down. Turn…

Frizzled Eggs Over Garlic Steak and Mushroom Hash START TO FINISH 40 minutes 3 Tbsp. vegetable oil3 cups sliced fresh mushrooms (8 oz.)2 cups coarsely chopped, peeled sweet potatoes½ cup chopped onion½ cup chopped red bell pepper4 3-oz. tenderized beef eye round (breakfast) steaks¼ tsp. salt¼ tsp. black pepper4 cloves garlic, thinly sliced4 chicken or duck eggs 1. For the hash, in a 12-inch nonstick skillet heat 2 Tbsp. of the oil over medium-high. Add the next four ingredients (through bell pepper). Cook, covered, 10 to 12 minutes or until potatoes are tender, stirring frequently. Remove from skillet; cover and keep warm. 2. Sprinkle steaks with ⅛ tsp. of the salt and ⅛ tsp. of the black pepper. In the skillet, heat remaining 1 Tbsp. oil over medium-high. Add steaks and garlic. Cook 3…

Pan-Fried Fish HANDS ON 10 minutes COOK 6 minutes per batch 1 lb. fresh or frozen skinless fish fillets, ½ to ¾ inch thick1 egg, lightly beaten2 Tbsp. water⅔ cup cornmeal or fine dry bread crumbs½ tsp. saltDash black pepperVegetable oil or shortening for frying1 recipe Tartar Sauce (optional) 1. Thaw fish if frozen. Cut into four serving-size pieces. In a shallow dish combine egg and the water. In another shallow dish stir together cornmeal, salt, and pepper. Dip fish into egg mixture; coat fish with cornmeal mixture. 2. Preheat oven to 300°F. In a 10-inch skillet heat ¼ inch oil or shortening over medium. Add half of the fish in a single layer; fry on one side until golden. Turn carefully. Fry until second side is golden and fish flakes easily. Allow 3 to…

Country Lemonade START TO FINISH 20 minutes 3 cups cold water1 cup freshly squeezed lemon juice (4 to 6 lemons), seeds strained¾ cup sugarIce cubesLemon slices In a 1½-qt. pitcher stir together the water, lemon juice, and sugar until sugar dissolves. If you like, chill in the refrigerator. Serve over ice. Garnish with lemon slices. Makes 4 servings (1 cup each). GREEN TEA LEMONADE Omit lemon slices. In a 1-qt. saucepan bring 1 cup of the water to boiling; add 2 green tea bags. Let steep 5 minutes. Remove tea bags; let tea cool. Stir tea into remaining 2 cups water, the lemon juice, and sugar in pitcher. Serve over ice. Garnish with lemon peel strips. Makes 4 servings (1 cup each). RASPBERRY LEMONADE Omit lemon slices. Place 1 cup fresh raspberries in a blender…