Best of the Best: Three square meals • Cathy Best, lifestyle columnist
In many parts of the world walking to the local grocer, or specialty markets as the case may be, is a daily ritual for meal preparation. It’s also a time for neighbors to greet each other and catch up on local news. You may be surprised to learn, it’s possible to walk the square in downtown Madison and purchase groceries for breakfast, lunch, and dinner. I put together three menus from the abundance of ingredient combinations to choose from. Walk the walk. You won’t be disappointed.
Start the day with fresh brewed coffee topped with Southern Swiss Dairy Half and Half. For breakfast, make a frittata using pasture raised brown eggs, roasted asparagus, sautéed mushrooms and hoop cheese. Serve it with grapefruit and orange slices and your choice of toasted Luna bread spread with Honey Creek raw honey. Put the soup pot on for lunch; try Gullah Gourmet Corn Chowder with mixed greens and apple salad. For a little something sweet, Lemon Squares are the perfect finish. Fire up the grill for a tasty dinner of fresh grilled shrimp or flounder and roasted new potatoes, drizzled with Georgia Olive Oil and sprinkled with sea salt. A side of sautéed garlic baby spinach rounds out the meal and makes an appetizing plate. The end of the day calls for a little indulgence- select several pieces of dark chocolate, or pecan brittle, for dessert.
Best of the Best: On the Square
Madison Produce Co.: Produce, eggs, cheese, butter, Southern Swiss Dairy, Honey Creek Honey, Luna Breads, Georgia Olive Farms Extra Virgin Olive Oil (made in Lakeland, Ga.)
Belles Beaux & Gifts: Gullah Gourmet soup, jambalaya, and gumbo mixes, Lemon Square mix
Dixie Seafood Co.: Shrimp, flounder, Andouille sausage, and more
Perk Ave.: Perk Avenue Blend coffee, whole bean or ground
Antique Sweets: Assorted handmade chocolates and candy
I reviewed Bean’s Refrigerator Roll recipe and realized I left out some helpful information and made a few typos; let’s try this again.
Bean’s (Jimmie Best) Refrigerator Rolls
Make dough the day before you plan to serve rolls.
2 cups water
1/2 cup sugar
1 cup butter
2 packages yeast
1 Tablespoon salt
6 cups flour
Combine: sugar, yeast, salt and 2 cups flour in mixing bowl. Heat 2 cups water with butter in saucepan until warm (120*) and butter is melted; don’t let it get any hotter. Add warm liquid to dry ingredients, beat at medium speed for 2 minutes. Add one-cup flour and eggs, beat at medium speed for 2 minutes. Add remaining 3 cups flour, mix well, cover and refrigerate. Dough can be refrigerated up to five days.
Melt 2-3 tablespoons butter in small dish in the microwave.
Roll out dough on lightly floured pastry cloth or countertop to about 1/4-inch thickness. Cut with a 2-and-1/2-inch biscuit cutter, brush each roll with butter (I use my fingers), fold round disc in half and brush butter on top. Place half rounds, slightly touching, on an ungreased cookie sheet. Lay a piece of parchment paper over the top and allow rising in a warm spot for 2 hours. I place mine on top of the clothes dryer, turn it on for 20 minutes, turn it off, and allow rolls to continue rising. Bake at 400 degrees, on the center rack, for 12 minutes or until lightly golden. Yields approximately 7-dozen; each roll is about 3 bites. For larger rolls use 3-inch biscuit cutter.
Cathy Best discovers new things daily.
Contact her to share local resources, books, blogs, Web sites and apps you’ve discovered: firstname.lastname@example.org.
Printed in the January 17, 2013, edition.