Too good to be a “Mock” anything.
I use to call my recipe for Devonshire Cream “Mock Devonshire Cream”, but this is too good to be a “mock” anything and I’m sure is better than anything you buy ready made in a jar.
Unless you have a cow out in your back yard where you can go milk her and take the unpasteurized milk and allow it to sit for 12-24 hours and then slowly heat it and then leave it to cool for another 12-24 hours you may want to make your own before going out and buying that cow just to get an authentic bowl of clotted cream to put on top of your scone to follow with jam. Devonshire cream is produced in Devon England.
FOOD — One of my favorite things to do on vacation.
Food is so much a part of our lives. You can’t get away from it. Not even on vacation. I’ve said before that I usually research the area we are visiting and find restaurants we may want to visit while there. I’d rather do that than get some place and when you are ready to eat you just go to whatever is close, missing some great local favorites.
When we travel to a city that is known for good food (or some kind of cooking class) we do a food tour of the city. Normally the tours are in the old historic part of the town where there is a high concentration of restaurants all within walking distance of each other. Most tours are about 3 – 3 1/2 hours in length and cover anywhere between 1-2 miles of walking. The tour guide will give you some local history of the area and when you get to the restaurant your group will sit and sample something from that restaurant. You eat, drink, enjoy new friends and think about what you might be sampling at the next stop.
(We have 2 1/2 karate kids, one ninja and one “I wanta get in the pool, I have my swim suit on”.
First we eat, then we play!
My husband and I were born and lived the first 21 years of our lives in the “bootheel” of Missouri. We were just across the Mississippi River from Tennessee and on the border of Arkansas so we feel like we have always been “southern”; maybe not deep south but we definitely claim southern roots.
Southern cooking runs in our blood, bacon wrapped everything, cornmeal battered, deep-fried, fresh from the local farmers market or your own garden. Some of our southern favorites growing up were fried chicken, black-eyed peas (any kind of pea), gravy (mostly milk gravy), fresh-side pork (pork belly), smothered everything. Talking about food always brings up memories of “my mother made this, or my grandmother made that”.
Since everyone, even if not from south of the Mason Dixon line, seems to have a love affair with comfort foods, we decided to do a modern take on some down home favorites for our annual Friday night Feast meal after Thanksgiving. Most of our meal was inspired by things we all remember whether you are from Missouri, Alabama, Louisiana or anywhere in between.
So, our meal started off with an amuse bouche (my dish) of buttermilk soup with cornbread. For me, that brought back memories of my grandfather drinking (or eating) buttermilk with cornbread crumbled up in his big goblet glass.
And the corn is raw.
I subscribe to a lot of blogs and occasionally come across a recipe that I can’t wait to try but this recipe had to wait until those sweet ears of corn made their appearance at the summer farmer’s markets. Then I would know they were fresh picked.
When we were traveling by car to Chicago last summer we saw fields of corn along the way. Seeing row after row of corn always bring back memories of living in Iowa and the corn festivals where you knew you were going to get the best, sweetest, corn on earth. These road trips to Chicago, seeing masses of yellow ears always makes me want to jump out and grab a few, but, of course, I never do. I can’t run that fast.
As we are already several weeks into summer and looking for those great side dishes to go with your grilled meats, lets don’t forget about all that sweet fresh corn that is starting to show up in our produce sections. Corn dishes make a great side dish with any summer meal whether it is served hot, cold or room temperature.
It’s funny how recipe evolve into newer, healthier versions of what we use to prepare or just a version of something you imagined in your head. I have always wanted to try a raw corn salad so what better recipe to use to try it out on. Food52 suggest passing the dressing but I opted to stir some of the dressing into the salad. You can see the picture below with the buttermilk dressing perched on top. I don’t think it blends as well with the salad and besides then you have to stir it once it’s on your plate. We did pass extra dressing incase someone wanted more.
Some of my most viewed recipes.
Only occasionally do I get comments on recipes I post. I wish I got them more often especially if someone out there ever tries any of the things I make and post; but even if I don’t I get excited seeing how the count continues to go up on people searching for recipes to try.
So I decided to sort through some of the most viewed things and see if by chance you missed these.
PEANUT BUTTER SHADOW COOKIES
My all time highest viewed recipe is the Peanut Butter Shadow cookie that I have made since the 70’s. Don’t ask me how 21,023 people even found this recipe. They would have had to Google Peanut Butter Shadow Cookies. Anyway, it is a delicious cookie full of peanut butter and chocolate.
BACON WRAPPED DATES WITH BALSAMIC
If you love dates then you will love these Bacon Wrapped Dates with Balsamic — 3,015 views. I love the sweet and salty taste of this appetizer. And appetizers are one of my favorite things to make.