Archive for April, 2010
Spane had a new haircut and I had a package of mild Italian sausages in my freezer on Saturday. In a moment of inspiration, I decided that I would make my girl friend Biba’s Mom’s recipe for Biscuits and Gravy. John, always here on Sunday morning with Maria, Spane and I, also suggested eggs.
Biscuits have always been an issue for me – they would turn out more like crackers than fluffy biscuits, but I finally found a recipe that worked. I had tried using my fingers, but the fat always melted. When I made Fresh Blueberry Muffin Breakfast Cake I learned that I did not have to laborously use a fork to mix the fat and dry ingredients, I could use a food processor instead. Wow! Who knew? So, when I saw the recipe and it said to quickly mix the fat and flour with your fingers, so quick that the fats would not melt, I thought doing this in the processor was the way to go. I was right, the dough was great, the biscuits were tall and fluffy!
A word of warning. The original recipe calls for buttermilk, but I very rarely have that on hand. I do, however, usually have yogurt on hand, and white vinegar. I get whole milk plain yogurt from Mountain High – it is very creamy tasting, not too sour as some yogurts are. It can easily substitute for sour cream. If you are going to substitute yogurt for buttermilk, it’s really important to use a good brand, that is naturally cultured and does not have any fillers or other nasty things in it.
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons shortening
- 1/2 cup plain good yogurt
- 1/2 cup milk
- 3 drops white vinegar
Preheat oven to 450 degrees.
In the food processor bowl, combine flour, baking powder, baking soda and salt. Process until the mixture looks like crumbs. Remove to a large bowl. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
Biscuits and Gravy
- 6 Italian sausage mild
- 2 tablespoons Flour
- 2 cups Milk
- 1/2 teaspoon Lemon Pepper
- 6 dash Tabasco sauce
- 4 eggs
- 1/2 tsp Italian Seasoning
- 2 tbsp Parmesan Cheese, grated
- 2 tbsp milk
- 2 tbsp butter
Remove the skins from the sausages. Place the sausages in a cold iron skillet. Turn on the heat and break them up, until they are in medium pieces. Do not drain off the fat. Add the flour and stir to coat all the meat. Add the milk, and cook, stirring occasionally until the sauce has thickened nicely. Remove from the heat, and serve over biscuits.
Italian Scrambled Eggs
Mix the eggs together with the herbs, cheese and milk. Heat a skillet and melt the butter, swirling the butter all round so the sides are covered. Add the egg mixture, and stir until the eggs are cooked and fluffy.
Recipes in this Post
This morning, our friends Barney and Charlie came by because we were going to UCLA to see the baseball game against the Oregon Ducks. Spane’s first grade class (Mrs. Francisco) was chosen by number 33 Eric Goeddel to come to the game at UCLA today.
Out friend, Maria, was with us as she is on all Sunday mornings. I love Maria Torres so much! She is so much fun, and when she tells those headline jokes, it’s just too much!
Anyway, you’re here to hear about the food, right? Well, when I had asked Bonnie to come from breakfast, and what she liked, she had said pancakes. Hmmm, I thought to myself last night – that’s a lot of pancakes to stand there and make (and this is right after making Cheddar Cheese Spritz Crackers last night). I vaguely remembered hearing about a baked pancake, so I decided to make Dutch Babies, otherwise known as Baked Pancakes.
I served the pancake with fresh strawberries and sweetened sour cream. Baked bacon was also on the menu. It was truly a hit!
I have been thinking about Marissa a lot lately, and the other day I shared a recipe for a drink that an old acquaintance of ours, Kenny Greene, had made for us. Kenny was from New York, so this must be a New York thing, as Marissa and I had never heard of it. Either way, although it sounds terrible, it’s quite tasty.
Hop, Skip and Go Naked
1 can frozen pink lemonade (hop)
1 can beer (skip)
1 can vodka (go naked)
Mix all in a blender, and pour into tall glasses. Enjoy!
I am seriously going crackers – Cheddar Cheese Spritz crackers that is!
After rolling out and decorating dozens of cookies, I decided to purchase a cookie press. I had one when I was a teenager, and it was problematic to use. I was a little hesitant to get another one, but I watched the video on the Wilton site, I decided to give it a go.
There are some great recipes to go along with the cookie press, and I decided to make the Cheddar Crackers.
- 1 pound natural cheddar (not processed) sharp cheddar or aged Swiss cheese , finely shre
- 1/2 cup butter softened
- 2 tablespoons Worcestershire sauce
- dash Hot pepper sauce
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1/8 teaspoon Dry mustard
- 1/4 teaspoon Onion powder
*Do not use pre-shredded cheese.
Preheat oven to 375?F. In a medium bowl, cream cheese, butter, Worcestershire sauce and hot red pepper sauce until smooth. In separate bowl, mix flour and seasonings together. Gradually add to cheese mixture. Mix until dough forms smooth ball. Shape dough into small logs and place in Cookie Master Plus. Using desired disk, press shapes onto ungreased cookie sheet. Bake 10-12 minutes or until lightly golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet and continue to cool on rack.
If you have BigOven you can import the recipe right into your software –
It’s going to be summer soon, and right now, in the spring the afternoons can get a little hot. There is a lemon tree outside my window that has wonderful lemons on it, and I have some of those lemons in my freezer.
Yikes! No actually, I have frozen lemon juice ice cubes that I made last month with my Kitchenaid “juicer”. Each cube is about the same as the juice of one lemon, so you can add it to other things as well.
One component of my lemonade is a little unusual. If you can get to a Mediterranean or Armenian store, you can find Rose Syrup. It’s great in a lot of things, but lemonade in particular.
So here is my recipe for the Perfect Lemonade:
: Rose Lemonade
- 2 lemon cubes (or juice of 2 lemons)
- 1/2 cup organic sugar
- 1 teaspoon Rose Syrup
- Mix all the ingredients together, chill, and serve in tall glasses. You could float rose petals on top as a garnish.
You can use the juice of one lime to make a lemon lime version.
Preparation time: 1 minute(s)
Diet type: Vegan
Number of servings (yield): 6
Culinary tradition: USA (Nouveau)
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
Usually, when I make sauce for artichokes, I get one of the Knoor soup mixes and add it to a container of sour cream. But lately, I have been more interested in “deconstructing” whatever I usually get in a package and make it from scratch. I feel that making things from scratch I can at least know what’s going in, including the lack of rat feces and other nasties!
So the other day, I was craving chips and onion dip. I didn’t have any Lipton Onion Soup, so I had to make my own. It wasn’t difficult. The only things I needed were dehydrated onion, beef stock, and sour cream.
A word about sour cream. Don’t use anything that is more than cultured grade A cream – gelatin, gum and other ingredients make for a terrible end product.
Making the dip was easy. I mixed the ingredients together, waited about 30 minutes for the onions to absorb some of the moisture and had a ball!
Deconstructed Onion Dip
1 tbsp Dehydrated Chopped or Minced Onions
1 tsp Better than Bouillon Beef Base
1 1/2 cups Sour Cream
Combine all the ingredients, being especially careful to incorporate all the beef base. Put the dip in a nice serving dish, cover and refrigerate at least a half an hour before serving.
Artichoke Garlic Dip
So, when I didn’t have Knorr soup mix, my first thought was to do this again, and here’s my recipe:
1 Garlic glove
1/2 teaspoon Dried basil
1/2 teaspoon Smokey sweet pepper
1/8 teaspoon Mustard powder
1 pinch White pepper
1/2 cup Mayonnaise
1/2 cup Sour cream
Put the garlic and the dry ingredients into a small food processor. Process until the garlic is completely minced. Add the mayonnaise, pulse, and then add the sour cream. You can adjust the seasoning by adding more sour cream. Remove from processor to serving bowl and refrigerate at least 30 minutes.