April 7, 2008

I'm Cookin'

In the kitchen, that is. So, nesting has taken hold of me over the past month. It started with an irritation with the level of cleanliness in our home and once that got mostly taken care of I started cooking. I've been inspired within the past week to create a few new things, from scratch. I first focused on buttermilk biscuits after watching Paula Dean make them on the food network. All I have to do to get inspired to cook is to watch something I like being made on TV. It is instant. I will go out and buy the stuff to make it within the hour.

I got the recipe from the internets and made my first batch, along with some fried chicken & garlic green beans. Ryan was over the moon, but I knew those biscuits could be improved. With some minor adjustments in mind, I modified the recipe from Paula and yesterday created my own "perfected" recipe. I am really pleased with how they turned out. I brought the batch over to my parents home for our usual Sunday dinner, along with a homemade lemon meringue pie.

Making biscuits is so easy and satisfying, and cheap too. Plus if you bring these over to a friends house for no good reason you'll earn some major brownie points (biscuit points?!). Enjoy.


Buttermilk Biscuits:
1 package yeast
1/2 cup lukewarm water
5 cups all-purpose flour
1 teaspoon baking soda
1.5 teaspoon salt
1 tablespoon baking powder
3 tablespoons sugar
3/4 cup solid shortening chilled (recommended: Crisco)
2 tablespoons butter chilled
2 cups buttermilk

Honey Butter:
1 stick butter
1/3 cup honey
Melt butter slightly, or start with soft butter
Mix together, chill... and serve with warm biscuits

Biscuits: Preheat oven to 425 degrees F. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening & butter. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Let biscuits settle for awhile, about 15 minutes before baking. Brush tops with melted butter (I add a dash of salt too). Bake for 12 minutes or until golden brown. I check to see if they are golden in some areas and then I broil the tops to make them golden. The bottoms are usually done after 12 minutes.

Posted by jenredstar at 2:49 PM | Comments (0)

February 1, 2006

Baba Ganoush - Much easier than I thought

* 2 medium size eggplants
* 1/4 cup lemon juice (about 1.5 lemons)
* 1/4 cup tahini
* 1 Tbsp Crushed garlic
* 2 Tbsp olive oil
* 1.5 tsp salt (preferably sea salt)
* 1 Tbsp Braggs Liquid Aminos (simmilar to Soy- but much better)
* 1/2 tsp ground cumin
* Dash Peprika

Preheat oven to 400. Slice eggplant into quarters lengthwise. Pierce the eggplant with a fork a few times rub with a little salt and bake for about 30 40 min or until tender and somewhat deflated. Place hot eggplant in bowl of cold water so it is easier to peel off the purple skin and dump the rest of it into your food processor. Then add the other ingredients. Serve at room temperature with a dash of paprika.

Posted by jenredstar at 3:07 AM | Comments (2)