‘Butcher Babe’ adds a twist to comfort foods
The “Butcher Babe” is my kind of chef and my kind of cookbook. I was so impressed with Loreal Gavin’s new cookbook and with her background and ability to use the lessons she learned at a young age from her grandmother. In her grandmother’s introductory remarks, we learn that Loreal’s interest in helping grandmother cook began at about 4 years old. She especially liked to cook steak because “it had lines in it.”
Gavin has the ability to take our much-loved comfort foods and add her special chef’s touch to give us delicious and memorable food. She takes the traditional meatloaf and tops it with homemade tomato jam.
How about Southern fried steak with pecan butter?
These are the type foods that make “The Butcher Babe Cookbook” so special. This is a cookbook that you will want to keep close at hand and use often.
My biggest problem is deciding which great recipe I would like to try first. But let’s try this one:
Brown Butter Peach Crumble
• 1 (8 oz.) box white cake mix, such as Jiffy Brand* • 2 cups milk • 2 eggs • 1 teaspoon cinnamon • 1 stick butter, at room temperature • 4 fresh peaches, peeled and pitted • 3 tablespoons coarse sugar *Note that this is a small box of cake mix.
Preheat the oven to 350 degrees. In a medium size mixing bowl, combine cake mix, milk, eggs, cinnamon, and butter with a whisk and mix until just combined. Pour into a tart pan. (Recipe does not say that this is to be greased so I assume it isn’t.) Cut the peaches in half and place them around the pan on top of the cake mix. Sprinkle the coarse sugar on top of peaches and bake for 30 minutes. Now you’ve got a taste of grandma’s house.
Coarse sugar is probably not an ingredient found in most kitchens. I would suggest buying some of this specialty sugar but if you want to make this dessert and don’t have the coarse sugar, I would probably use 1 ½ to 2 tablespoons regular sugar. Watch it as it bakes to be sure it is not browning too much. If so, cover loosely with foil for last few minutes of baking.