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That's pretty much what a pot pie is, right? Really thick stew with a crust? Delicious!

It's definitely something to work other kitchen work in between. I can see doing a turn, mixing up a batch of muffins, doing a turn, scooping and baking some cookies, etc. I don't often have so much to keep me in the kitchen for long periods at home, though!

We used the short crust pastry here I think: ruclips.net/video/QkfRt1MrL8o/видео.html and the strawberry jam we made here: ruclips.net/video/_B2CM_nWdPc/видео.html, but the best part about this is you can use any pie crust and jam you like!

I have pinned a comment that links to a recipe very similar to this one!

I think that's even better; my favorite part are the crispy edges!

There's a recipe in the book for serving grilled summer squash on top of a bed of these stewed tomatoes! I made it recently for my channel; she adds some pesto too. Lots of great summer stuff!

I heard last year there was a big mix up with pepper seeds. I love cherry tomatoes but they're certainly not a good replacement for paste tomatoes. 😆 I had NO luck with seeds this year but thankfully all my seedlings grew the right varieties.

I did redeem myself later and tried this recipe again. I had to cook it much longer and raised the temperature a bit, but you have to be careful with that because it can get clumpy. It's delicious but probably not something I'm going to make on a regular basis!

Oh no! Thanks for letting us know. Apparently at some point with the new mic it switched to mono-channel audio, so right now if you're wearing headphones it's only in your left ear. So if you only have one ear bud in your right ear or I guess if you have both in and can't hear in your left, there would be no audio. We're working on fixing the ones we found with the problem!

Reheating this one without separating is a bit of a bear. But I do think you could do some of the work beforehand. You can definitely cook and cool the pasta beforehand, and reduce the cream. If you did that and then reheated the cream slowly and add the cheese at that point, I think it might work out. You may even be able to add the cheese before a slow reheat, but I think it would be safer to keep it separate. I have had some success reheating leftovers very slowly on the stovetop without the fat separating, but it’s not quite the same as fresh from the oven!

I have replied to the pinned comment here with a recipe that I found online that most closely resembles the one in the book. The amount in the video is at least double this one, though! leitesculinaria.com/94672/recipes-southern-buttermilk-biscuits.html#wprm-recipe-container-310737

Yes! I was thinking this would be good for a gluten free cookie. If you're also dairy free, I would probably just melt the butter substitute (I'm not sure there's a good one that browns) and toast the nuts instead.

Not at all! There's nothing really sweet in the recipe; the cookbook it comes from is called Brown Sugar Kitchen after the author's (now closed) restaurant.

Glad I could help! I really hate it when a link stops working, but I guess that's the way of the internet. Hope you like them!

It's not a recipe I developed and the author hasn't published it online. (I do include links to a full recipe in the description when it's available.) That said, I have pinned a comment thread that includes a very similar recipe; you can find that one here: leitesculinaria.com/94672/recipes-southern-buttermilk-biscuits.html#wprm-recipe-container-310737 I'm not selling anything myself and don't even make any money on these videos.

I have used the grating blade on my food processor every time I have made this since. It works out fine that way!

@@CookwithHeather AWESOME! Why didn’t I think of that?

I'm not sure why they're so expensive in the US, I guess there's not.a big market for them here.

I'm sure it's safe and all, since so many grocery stores use it, but I still think it's weird! I think the best I price saw around here was about $6.99/lb, but that was still pretty good. I'm excited that I have a large one in the freezer for later.

I don't provide measurements because it's not a recipe I developed. I do provide a link to a full recipe when I can find one online, but I couldn't find one for this. However, the measurements are very similar to this one: leitesculinaria.com/94672/recipes-southern-buttermilk-biscuits.html#wprm-recipe-container-310737 There's a little less buttermilk and a bit of added salt in the recipe I made. Self-rising flour already has some salt in it, so my guess is that the salt is not entirely necessary. I'd hold back a little on the buttermilk and only add as much as you need to make a dough anyway.

My editor (husband, ha!) puts pictures in usually between the recipe part and when I talk about the recipe at the end. In this video, you can see them around 13:37; I checked and there's a pic of them on the sheet pan ready to go in the freezer, in the freezer bag once they were frozen, and then a cooked one on my plate. I looked back and I don't think I took a picture of the whole sheet of them after they were baked. :(

I've found a salted caramel sauce recipe I need to try now to go with these. I think it would be perfect!

That sounds like a good method to try next time! And a combo of this recipe and the one from Sam Jones. Great thinking! 😍