Saturday, May 31, 2008
The photo does not do these biscuits justice. They were very light, flaky and had a nice melt in your mouth butter finish. They were exceptionally good with a good dollop of honey.
I took these biscuits to work, even though I secretly wanted to eat them all myself :)
Better Buttermilk Biscuits
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening -- chilled and cut into 1/2-inch pieces
3/4 cup buttermilk
In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms. Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.
Source: Tyler Florence/Food Network
Posted by Melissa Clifford at 1:50 PM
Saturday, May 24, 2008
Today's photo is the cover of the magazine I got this recipe from...but I have to say the finished result turned out easily to look like this picture. I just couldn't get mine to stack 5 high... :>)
These were fun to make. Some days I love to get messy in the kitchen, makes me feel like I'm really COOKING something.
Cornmeal Biscuits With Cheddar and Chipotle
1 tablespoon unsalted butter
3/4 cup green onions -- chopped
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon kosher salt -- coarse kind
1/2 teaspoon baking soda
1/2 cup unsalted butter -- chilled and cut into 1/2" cubes
1 1/2 cups cheddar cheese -- extra sharp, packed and coarsely grated
1 large egg
3/4 cup buttermilk -- about
1 tablespoon chipotle chile canned in adobo -- finely minced
1 egg -- beaten with 1 tablespoon whipping cream for glaze
Position rack in center of oven, preheat to 425F. Melt 1T of butter in a nonstick skillet over medium heat. Add green onions and saute 2 minutes to soften slightly. Remove from heat.
Blend flour, cornmeal, sugar, baking powderl, salt and baking soda in processor. Add 1/2 cup chilled butter, cut in using on/off turns until mixture resembles coarse meal. Add cheese, cut in using on/off turns. Transfer flour mixture to large bowl. Whisk 1 egg in glass measuring cup. Add enough buttermilk to egg to measure 1 cup, stir in green onion mixture and chipotles. Make well in center of dry ingredients. Pour buttermilk mixture into well, mix just until evenly moistened.
Turn dough out onto generously floured surface. Knead gently just until dough hold together, about 10 turns. Pat out on generously floured surface to 3/4" thick round. Using 3 inch round cutter, cut out biscuits. Transfer to ungreased baking sheet, spacing 1 inch apart. Gather dough scraps, pat out to 3/4 inch thickness and cut out additional biscuits. Brush biscuits with egg glaze.
Bake biscuits until golden, tester inverted into center comes out clean, and biscuits feel firm, about 18 minutes. Cool on rack 5 minutes. Serve warm.
Source: Bon Appetit March 2006, Yield: 12 biscuits
NOTES : Use chilled buter, it will distribute more evenly thoroughout the biscuit dough. Don't substitute regular milk for the buttermilk. Slightly acidic buttermilk adds tang and makes biscuits tender. Don't overwork the dough. For a light, fluffy biscuit, be sure to mix all the ingredients just until the dough is moist, and knead the dough gently until it holds together.
My Notes: Could even use more chipotle. They are spicy, but in bits, not every bite. VERY WET DOUGH. Hard to knead/roll out. Heavily floured board is an understatement. But these are simple to make.
Used Hoffman's extra sharp cheddar cheese, about 1/2 pound. Buttermilk was low fat. Easily made 12 biscuits. Only baked 15 minutes. Made them on parchment and it was really easy cleanup.
Posted by Melissa Clifford at 6:01 AM
Sunday, May 18, 2008
I love it! This is a great recipe. I've made lamb several times, often using similar ingredients but this recipe is just put together well. The pan sauce is a must and I froze the leftovers (when defrosted and used again, I will report back). I only photographed the lamb and put a small pool of sauce on the plate so you could see it better.
Rack of Lamb with Herbed Crust
1 half lamb rack -- 8 bones, trimmed of fat, bones frenched
fresh ground black pepper
1 tablespoon olive oil
1 cup fresh bread crumbs
1/4 cup fresh parsley -- chopped
1 clove garlic -- minced, or more to taste
1/4 cup dijon mustard -- to 1/3 cup
1 1/2 cups low sodium chicken broth
1 1/2 cups low sodium beef broth
1 tablespoon butter
1/4 cup celery -- diced
1/4 cup onions -- diced
1/4 cup carrots -- diced
1 tablespoon tomato paste
2 cups red wine -- divided
1 tablespoon cornstarch
Pat the lamb dry with a paper towel. Season all over with kosher salt and pepper. In a large skillet heat the olive oil over medium high heat so it just covers the bottom of the skillet. Sear the rack on all sides until a brown crust forms. Remove from the skillet and place in a dish to cool.
Preheat the oven to 425 degrees. Have ready a sided baking sheet with a rack set on top.
In a small bowl, mix together the bread crumbs, parsley and garlic. When the lamb has cooled, rub all the meat sides with a coating of dijon mustard. Use more as needed so the bread crumb mixture sticks well to it. Press the bread crumbs into the dijon all over the top and meat sides. Press firmly so the bread crumb mixture adheres.
Place the lamb on the rack on the baking sheet and place in the oven. Roast until the internal temperature reaches 120 degrees on an instant-read thermometer, about 12 minutes per pound depending on the thickness of the meat.
Remove from the oven and let stand 10 minutes before cutting in individual portions.
Recipe Note: If desired, make a pan sauce in advance. In a medium saucepan, combine chicken and beef broth. Reduce by two-thirds and set aside.
In a large skillet, melt the butter. Add the celery, onions and carrots. Saute about 5 minutes. Add tomato paste and carmelize the vegetables. Add 1 cup red wine and cook until it evaporates. Add the other cup of red wine and cook until it's almost evaporated.
Whisk the cornstarch into the stock and add to the skillet. Stir until the mixture is slightly thickened. Strain it, discard the solids and serve the sauce on the side.
"Detroit Free Press March 12, 2008 Lamb 101 Recipe"
Thyme! Thyme is wonderful with lamb. I used thyme in my bread crumb mixture.
Posted by Melissa Clifford at 1:15 PM
Sunday, May 11, 2008
Multiple flavors with a good kick from the poblano peppers. I used this filling to make burritos topped with a chipotle sauce, cheese and baked. This filling would be great in just about any mexican dish. I even turned the leftovers into a mexican stew for a work lunch.
2 boneless skinless chicken breasts
**Rubbed with chili powder, cumin, salt, pepper
Sliced red onion
Simmer chicken with the onion and garlic in stock. I also tossed in some salsa I had leftover in the fridge. When cooked, I removed the chicken and shredded it, returned to the simmering sauce and added:
2 oven roasted poblanos, seeded, skins removed
14 oz canned black beans
1 cup frozen corn
I reseasoned with the same ingredients I rubbed the chicken with initially, plus added mexican oregano.
When it was finished, I filled the soft tortilla shells, added a chipotle sauce and cheese then baked. You could use this filling however you want. I think next time I might layer it into a small mexican lasagna.
This had great flavors, you could taste the veggies and chicken first with the peppers and heat coming later.
Posted by Melissa Clifford at 9:26 AM
We were having a bake sale at work to raise money for a charity. This is what I brought. Several people said this was great... even a few days later people were still telling me this was great. Secretly, a pretty easy recipe.
Beaujolais Buttermilk Coffee Cake
2 cups flour, plus 2 tablespoons
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1 cup brown sugar
3/4 cup sugar
3/4 cup vegetable oil
1/2 cup walnuts, chopped
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
Combine flour, salt, 1 teaspoon cinnamon, ginger, sugar (both brown and white), and oil. Mix with an electric beater until well blended.
Take out 3/4 cup of the mixture for the topping. To this mixture, add the nuts and an additional 1 1/2 teaspoons cinnamon and mix well. Set aside.
To the remaining mixture add the soda, baking powder, egg and buttermilk. Mix until smooth. Pour into a 13x9 greased baking dish. Sprinkle on the topping. Bake at 350 degrees for 25-30 minutes.
Source: Recipe from Beaujolais Cafe, Mendocino California.
Changes: I used more walnuts and baked about 35 minutes.
Posted by Melissa Clifford at 8:24 AM