Southern-Style Brunch, On A Shoestring

Georgia Chef Scott Peacock Tries To Cook One Up On Budget Of Only $35

(CBS) 

Buttermilk Biscuits

INGREDIENTS:

5 cups sifted unbleached all-purpose flour (measured after sifting)
1 tablespoon plus 1 ½ teaspoons baking powder
1 tablespoon kosher salt
1/2 cup plus 2 tablespoons butter or lard, chilled
2 cups chilled buttermilk
2 tablespoons unsalted butter, melted

METHOD:

Heat oven to 500ºF

In large bowl whisk together flour, baking powder, and kosher salt. Add lard or butter, coating in flour. Working quickly, rub lard between fingertips until roughly half is coarsely blended and half remains in large pieces, about 3/4 inch.

Make a well in center of flour mixture. Add buttermilk all at once. With a large spoon stir mixture quickly, just until it is blended and begins to mass and form a sticky dough. (If dough appears dry, add 1 to 2 tablespoons additional buttermilk.)

Immediately turn dough onto generously floured surface. Using floured hands, knead briskly 8 to 10 times until cohesive ball of dough forms. Gently flatten dough with hands to even thickness. Using floured rolling pin, lightly roll dough to 3/4-inch thickness.

Using a dinner fork dipped in flour, pierce dough completely through at 1/2-inch intervals. Flour a 2 ½- or 3-inch biscuit cutter. Stamp out rounds and arrange on heavy parchment-lined baking sheet. Add dough pieces, as-is, to baking sheet.

Place on rack in upper third of oven. Bake 8 to 12 minutes until crusty and golden brown. Remove. Brush with melted butter. Serve hot


Warm Georgia Peach Apple Cake With Caramel Glaze

INGREDIENTS:

The Cake
1 cup light-brown sugar, packed
1 cup granulated sugar
1-1/2 cups vegetable oil
3 eggs
3 cups unbleached all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
5 fresh apples (such as Winesap or Granny Smith), peeled and diced into ½-inch pieces
1-1/4 cups not-too-finely chopped pecans
2-1/4¼ teaspoons vanilla extract

The Glaze
4 tablespoons (½ stick) unsalted butter
1/4 cup granulated sugar
1/4 light-brown sugar
Pinch of salt
1/2 cup heavy cream

METHOD:

Preheat the oven to 325ºF.

Put the sugars and vegetable oil in a mixing bowl, and beat until very well blended. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking soda, cinnamon, nutmeg, and salt, and gradually add to the sugar and eggs, mixing just until well blended. Stir in the apples, pecans, and vanilla, and pour into a buttered and floured 9-by13-inch baking pan.

Bake in the preheated oven until a skewer or toothpick inserted into the center of the cake comes out clean, about 1-1/4 hours (begin checking after 50 minutes). Remove from the oven, and allow to cool in the pan while you prepare the caramel glaze.

To make the glaze: Melt the butter in a saucepan, and add both the sugars and the salt. Stir until blended, and cook over medium-low heat for 2 minutes. Stir in the heavy cream, and boil for 2 minutes, stirring constantly. Remove from heat.

Use a skewer or toothpick to poke holes all over the top of the cake, and pour the warm glaze over the surface. Serve warm or at room temperature.


So, how did Peacock do in our "How Low Can You Go?" competition?

Southern Ambrosia
coconut $1.49
oranges $3.16
Sherry $4.79
total $9.44

Country Ham & Eggs
country ham $3.50
heavy cream $1.19
onion $0.53
garlic $0.39
spinach $1.69
eggs $1.99
total $9.29

Buttermilk Biscuits
flour $0.99
butter $1.99
buttermilk $2.39
total $5.37

Pecan Apple Pie
nutmeg $0.99
apples $2.33
pecans $3.99
heavy cream $1.19
total $8.50

Grand Total $32.60

How Low Can You Go So Far In '09:
1. Scott Peacock $32.60
Watershed Restaurant

2. Patrick Connolly $33.32
Bobo Restaurant

3. Lachlan & Allison Patterson $34.24
Frasca Food and Wine

[pab02]

where exactly is/was the link to watch the Behind=the-scenes live cam?

[ridiculousincubus]

Maybe you should have "Depression Cooking With Clara." Clara Cannucciari is the master of depression era cooking! She's 93, tells stories of the Depression, and cooks meals for 4 on a shoe string of 5 bucks. Beat that, Chefs. http://www.youtube.com/user/DepressionCooking
Though I did look for lentils and I thought they were pricey at our local Safeway. I thought they should sell for like a buck fifty, but they were 2.99

[ridiculousincubus]

These segments remind me of $40 a day where RR goes on vacation and spends a meager $40 a day on food. Ridiculous.

Credibility2, My sentiments exactly, but I would attribute this recession/crash to Clinton era everyone deserves a loan Fannie Mae; so give it to them... Well, look where it's got us. Now that "stimulus" package is supposed to stimulate something, not sure what, maybe their own egos and agenda as it is filled with earmarks of nonsense.

[mswolfestock]

How can it be "Southern" without grits? I thought grits were pretty cheap, too.

[laughrob]

Wow, loved the Scott Peacock segment. Real Southern food is a great idea for the Recession. Can't wait to get him back for Holiday meal, when we will really need an inexpensive American meal. And thanks for the extra recipes.

[docwobbles01]

I can feed four adults that same meal for about $10 less when buying it here in Tennessee. Food prices in New York are outrageous! Ya'all should move.

[southernsenior]

Southerners on a budget do not eat out, and, when we eat breakfast, we do not eat spinach.
Also, ambrosia consists of navel oranges (or oranges) and cocoanut soaked for at least an hour in sugar.
The prices down here may be lower but the salaries are lower also. As to prices, the price of milk is $1.00 higher than in the midwestas are several other items.
Pecans, contrary to unpopular belief, is pronounced with the emphasis on the second syllable and a 'hard a.' The most popular pecan comes from south Mississippi - the BASS pecan and is very reasonably priced. The crop this past fall was plentiful and the meat is delicious.
I also saw a recipe from the far northeast for a depression meal. A depression breakfast in a southern "city" consisted of cornbread and syrup. A typical school lunch was a baked sweet potato with a hole in the top and syrup poured in it. If you qualified, you received a free pint of milk wo go with your lunch. (half-pint)
We were all poor in those GOOD OLE DAYS!

[sockpuppet4]

credibility2...

$35. for a cheap brunch is a sin.

Only the intitled elite would consider that cheap for ham and eggs.

Whats a medium price $85. ???

The republicans put everyones head up their behind...that's what irritates me.

[mrs-smith1]

These recipeslook delish - can't wait to try. The segment it self is so frustrating to watch, though, Erica now seems to be challenging Chris now to see which host can talk over the guest judge more and interrupt repeatedly.

[credibility2]

sockpuppedt4: exactly what is your problem that you're so enraged with this segment and the budget? Prices in the NYC area are probably higher than the area you come from. I know for fact that in my area when a family of four, for example, goes out to McD's or Popyeyes, or any other sub-standard food pits, that they often spend a lot more. The segment is meant to give people who are new to the concept of actually preparing their own meals and cooking them in their own kitchens, versus always getting prepared or pre-packaged food, then microwaving it (oooo, this is real cooking now isn't it?), or again, buying fastfood (oooo, this is really good food?).

[sockpuppet4]

A recession-busting, slender budget of $35. ???

This is exactly the foaming at the mouth for a buck, elitist, religion using, Bush/Cheney Republican, tear America down and leave it for dead, lusting greed thinking that has ruined our country.

$35. for that shinola? Absurd. Get a real life. You all must have bumbed your pea brains while ballroom dancing.

[one__eagle__one]

Unfortunately, your e-mail address [e-mail] bounced this morning.

RE:
I am Very Confused!
Is It:
Warm Georgia Pecan Apple Pie or
http://www.cbsnews.com/stories/2009/02/28/earlyshow/saturday/chef/main4835546.shtml
Warm Georgia Peach Apple Cake With Caramel Glaze?
http://www.cbsnews.com/stories/2009/02/28/earlyshow/saturday/chef/main4835546_page2.shtml

CBS: The Early Show
Chef On A Shoestring with Scott Peacock, Executive Chef of the Watershed Restaurant
Saturday, February 28, 2009


Gentlemen:

I am very confused! The same item seems to be going by two entirely different names in the same article.

Is the correct title:

Warm Georgia Pecan Apple Pie
http://www.cbsnews.com/stories/2009/02/28/earlyshow/saturday/chef/main4835546.shtml

or is it

Warm Georgia Peach Apple Cake With Caramel Glaze?
http://www.cbsnews.com/stories/2009/02/28/earlyshow/saturday/chef/main4835546_page2.shtml

As you can see, this mouth-watering temptation has been labeled by two very different titles.

Is the recipe correct for:

Warm Georgia Pecan Apple Pie
http://www.cbsnews.com/stories/2009/02/28/earlyshow/saturday/chef/main4835546.shtml

or is the recipe correct for:

Warm Georgia Peach Apple Cake With Caramel Glaze
http://www.cbsnews.com/stories/2009/02/28/earlyshow/saturday/chef/main4835546_page2.shtml

I saw the last 2/3 of this segment on Saturday morning, February 28, 2009, and I enjoyed it immensely.

However, can you please clarify what is what and please let me and your audience know about any necessary corrections to the recipe and / or to the title?

Thank you in advance for your kind attention to this important matter.

Sincerely,

one__eagle__one

[mouthiswatering]

I am from Savannah,Ga. I see many of my family favorites incorporated within Chef Peacock's recipes. Can't wait to cook and eat!

[rgibralter]

Mr. Peacock is one of the most dynamic chefs anywhere on this planet. He is an amazing presenter and should have his own show. His recipes are imaginative, timeless, comforting, affordable, and beyond delicious. Simply amazing. Hope to see him working with CBS again soon.

[jehowerton]

can you freeze the cake?

[jehowerton]

can you freeze the cake?