![]() ![]() Virginia is on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, the Atlanta Community Food Bank Advisory Board, as well as the Community Farmers Market Advisory Board. Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc specializes in content creation, recipe development, culinary editorial and production services, cookbook writing, media training, spokesperson and brand representation, and public speaking. The Chicago Tribune praised her as one of “Seven Food Writers You Need to Know.” Her legion of fans loves her down-to-earth attitude, approachable spirit, and traveling exploits. She’s been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, GRLSQUASH, Culture, Garden & Gun, and Bon Appétit, and more. She has appeared on Food Network’s Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree has worked in Michelin-starred restaurants and traveled the world producing food stories – from making cheese in California to escargot farming in France. Lighten Up, Y’all as well as her first cookbook, Bon Appétit, Y’all, were finalists in the Best American Cookbook for the International Association of Cookbook Awards and were also named by the Georgia Center of the Book as “Books Georgians Should Read.” Lighten Up, Y’all won a James Beard Foundation Award of Excellence in the Focus on Health Category. ![]() She is the author of Fresh Start Secrets of the Southern Table Lighten Up, Y’all Bon Appétit, Y’all Basic to Brilliant, Y’all Okra and Grits. Recently, her work has been inspired by her weight loss success story, Virginia has lost 65# and kept it off for over 2 1/2 years! “If a French-trained, Southern chef can do it, you can, too.” Virginia has spoken at SXSW, cooked for the James Beard Foundation, and beguiled celebrities such as Bill Clinton, Morgan Freeman, and Jane Fonda with her cooking - but it all started in her grandmother’s country kitchen. She was the celebrity chef at the Mansion at Churchill Downs for the 143rd running of the Kentucky Derby. Her segments feature authentic and innovative Southern cooking. She is talent and chef-instructor for the digital streaming platform Food Network Kitchen. Georgia-born French-trained Chef Virginia Willis’ biography includes making chocolate chip cookies with Dwayne “The Rock” Johnson, foraging for berries in the Alaskan wilderness, harvesting capers in the shadow of a smoldering volcano in Sicily, and hunting for truffles in France. The giveaway has ended, but I hope you will still enjoy my How to Make Buttermilk Biscuits video. You can check it all out in this demo for IGTV. The hot oven melts the fat and produces steam, helping biscuits rise. Temperature – Fire it up! Biscuits should be baked between 400☏ and 500☏.A tender hand is the way to go when making biscuits. Kneading activates the gluten, which is great when you are making yeast bread, but not so great when you are making biscuits. Activating Gluten – Kneading the dough is a no-no.Both the White Lily and Anson Mills are naturally low protein flours that make excellent biscuits. All wheat flour contains gluten that is activated by moisture and motion. White Lily is nice and light and the Anson Mills is a very, very finely ground whole wheat flour that’s nutty and rich. When I am “cheffing it up” a bit I make a blend of White Lily and Anson Mills Colonial Style Cloth Bolted Pastry Flour. The time-honored favorite flour in many families, including my own, is White Lily. Flour – the key to “light and fluffy” is soft winter wheat.I write more in-depth about the secrets in this post, Baking Secrets with Five Recipes but if you want to know the nitty-gritty, there are three main points. Brown Sugar Strawberry Shortcakes (Southern Shortcakes are really just sweet biscuits).Touch of Grace Biscuits from Shirley Corriher.Two-Ingredient Biscuitsfrom Nathalie Dupree and Cynthia Graubart on Serious Eats.Biscuits and Chocolate Gravy on Food Network.Buttermilk Biscuits with Sausage Gravy on Food Network.□ Some of my oldest memories involve being in the kitchen with my grandmother and mother making biscuits. Read on to learn the secrets….Īs you can see above, I’ve been making these for more than a minute. It doesn’t matter what kind – there are three universal truths that apply to all. I like to say there are as many different recipes as there are grandmothers. Of course, in my world, this is pretty much every month! And, I love to make all different kinds – cakey, flakey, lard, butter, buttermilk, shortcakes, two-ingredient, sweet potato, and many more. Look at those biscuits! September is National Biscuit Month. ![]()
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