Week 1: June 5, 2025
From Cream to Community: Building Butter, Building Roots
WEEK 1 MENU
Breakfast for Dinner
IN THE KITCHEN
Welcome to the kitchen: ready to cook?
Getting ready to cook: mise en place
Making a glaze
Traditional Foods: Biscuits
IN THE FIELD
Southern Roots in Every Bite
KITCHEN SCIENCE
Shake it Till You Make it: Butter & Emulsifications
In the Kitchen with Chassitti Clark
TOOLS
Skillet or frying pan OR parchment lined baking sheet
8x8 or 13x9 baking dish
Mixing bowls
Whisk
Measuring spoons & cups
Chef knife
Cutting board
Wooden spoon or spatula
Tongs or spatula
IN THE FIELD:
Southern Roots in Every Bite
Join Field Guide Alex at The HUB in downtown Madison to visit the House of Flavas and discover where the owner’s passion for food stems from.
KITCHEN SCIENCE:
Butter & Emulsification
In Week 1, we use heavy whipping cream to make our own butter through the power of emulsification!
Breakfast Ham
Serves 4 | cook time 15 mins
INGREDIENTS '
2 Tbsp brown sugar
1 Tbsp Dijon mustard
1 Tbsp apple cider vinegar or orange juice
Black pepper, to taste
1 Tbsp unsalted butter or oil
4 slices ham steak (about 1/2" thick)
METHOD
1. In a small bowl, mix the brown sugar, Dijon mustard and apple cider vinegar (or orange juice) to make a glaze.
2. Heat butter or oil in a skillet over medium heat. Add the ham slices in a single layer. Sear for 2-3 minutes on each side until lightly browned.
3. Pour the glaze over the ham and cook for another 2-3 minutes, turning the ham to coat. Let the glaze bubble and caramelize slightly.
OR
2. Spread the glaze evenly over the top of each ham slice. Add the ham slices in a single layer to a parchment-lined baking sheet. Bake the ham for 10-12 minutes at 450°F or until lightly browned.
Butter Swim Biscuits
Serves 9-12 | cook time 28 mins | prep time 15 mins
INGREDIENTS
2-1/2 cups all-purpose flour
4 tsp baking powder
1 Tbsp granulated sugar
2 tsp kosher salt
2 cups buttermilk
1/2 cup (1 stick) unsalted butter, melted
METHOD
1. Preheat oven to 450°F.
2. In a mixing bowl, whisk together flour, baking powder, sugar and salt. Pour in the buttermilk and stir just until combined - do not overmix.
3. Pour the melted butter into your baking dish. Spoon the dough directly over the melted butter and gently spread it out to the edges of the pan with a spatula.
4. Use a knife to score the dough into roughly equal sized squares (a 3x3 or 4x3 pattern, depending on the size of your baking dish).
5. Bake for 28 minutes, or until the tops are golden brown. Let the biscuits rest for a few minutes to cool and absorb the butter before serving.
Midwest Grits
Serves 4 | cook time 40 mins
INGREDIENTS
4 cups water
1 cup grits
salt, to taste
METHOD
1. Add water to a saucepan and heat to a boil over high heat. Pour the grits into the boiling water, stirring thoroughly.
2. Reduce heat to a low and simmer, covered, to finish cooking, stirring regularly to keep grits from sticking.
3. Simmer for 25-35 minutes, depending on how you like your grits. Add salt, sugar, or other toppings if you desire.
Scrambled Eggs with Green Onion
Serves 4 | cook time 4-7 mins | prep time 5 mins
INGREDIENTS
4 large eggs
2 Tbsp milk or cream (optional)
salt and black pepper, to taste
1 Tbsp butter or oil
1 Tbsp chopped green onion or chives
METHOD
1. Crack the eggs into a bowl. Add milk or cream if using, and whisk until the mixture is smooth and pale yellow. Stir in chopped fresh onions.
2. Heat butter or oil in a skillet over medium-low heat until shimmering.
3. Pour the eggs into the skillet. Let sit undisturbed for 10-15 seconds, then gently stir with a spatula, pushing the eggs from the edges towards the center.
4. Continue to cook, stirring occasionally, until eggs are just set but still slightly soft and glossy. Remove from heat.
5. Season with salt and pepper and garnish with chopped green onion. Serve warm.