3 cups all-purpose flour
1 cup brown sugar
1 tsp. salt
2 tsps. cinnamon
1 tsp. baking soda
3 tsps. baking powder
3/4 cup shortening
2 cups mashed potato
1 cup raisins
1 egg, slightly beaten
1 cup sour milk
Preheat oven to 425 degrees. Combine flour, brown sugar, salt, cinnamon, baking soda and baking powder. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add mashed potato and raisins. Toss lightly until potato is well-mixed into dry ingredients. Combine slightly beaten egg and sour milk. Add to other ingredients, mixing lightly with a fork. Pat to 1-inch thickness. Cut with a biscuit cutter. Place on greased cookie sheet. Lightly brush tops with milk if a shiny top is desired. Bake 15 to 18 minutes.
Makes 24 biscuits.
Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin
Friday, June 11, 2010
Baked Black Beans with Goat Cheese
My favorite goat cheese is .. Nunsuch, owned by a former nun (and great cheese maker) in New Hampshire. Its mildness perfectly offsets these spicy black beans, making them perfect for a party.
Serves 6 to 8 as a side dish
1 small ancho chili
1/2 cup hot water
2 teaspoons canola oil
1large yellow onion, peeled and diced
1 green pepper, seeded and diced
4 cloves garlic, peeled and minced
1 tablespoon chili powder
1 tablespoon cumin seeds, toasted and ground
1 tablespoon coriander seeds, toasted and ground
1 teaspoon kosher salt
2 cups dried black beans
4 cups water or Chicken Stock or Pork Stock
Salt and freshly ground black pepper, to taste
l/2 cup goat cheese
1/4 cup finely diced red onion
l/4 cup minced cilantro leaves
Tortilla chips, for serving
1. In a small, dry saute pan, toast the ancho chili until fragrant. Transfer to a small bowl, cover with 112 cup hot water, and let stand until softened, about 15 minutes. Drain the chili, reserving the liquid. Remove and discard the stem and seeds; mince the chili and set aside.
2. Heat the oil in a 4-quart stock pot or Dutch oven over medium-high heat. Add the onion and green pepper; cook, stirring frequently, until the vegetables start to brown, 15 to 20 minutes. Add the ancho chili, garlic, chili powder, cumin, coriander, and salt; cook for 1 minute, stirring constantly. Add the beans and water or stock, mixing and scraping the bottom of the pan, and bring to a boil.
3. Adjust heat to a simmer and cook, stirring occasionally, until the beans are very tender and the water is absorbed, 11/2 to 2 hours. Season liberally with salt and pepper.
4. To serve, preheat oven to 350°F. Transfer the beans to an 8- or 9-inch cast-iron pan or casserole dish that can be used for serving. Crumble the goat cheese evenly over the beans, and sprin kle red onions on top. Bake until the cheese starts to brown, about 20 min utes. Remove from the oven and let cool for 15 minutes before garnishing with cilantro and serving with tortilla chips.
The Fearless Chef
Serves 6 to 8 as a side dish
1 small ancho chili
1/2 cup hot water
2 teaspoons canola oil
1large yellow onion, peeled and diced
1 green pepper, seeded and diced
4 cloves garlic, peeled and minced
1 tablespoon chili powder
1 tablespoon cumin seeds, toasted and ground
1 tablespoon coriander seeds, toasted and ground
1 teaspoon kosher salt
2 cups dried black beans
4 cups water or Chicken Stock or Pork Stock
Salt and freshly ground black pepper, to taste
l/2 cup goat cheese
1/4 cup finely diced red onion
l/4 cup minced cilantro leaves
Tortilla chips, for serving
1. In a small, dry saute pan, toast the ancho chili until fragrant. Transfer to a small bowl, cover with 112 cup hot water, and let stand until softened, about 15 minutes. Drain the chili, reserving the liquid. Remove and discard the stem and seeds; mince the chili and set aside.
2. Heat the oil in a 4-quart stock pot or Dutch oven over medium-high heat. Add the onion and green pepper; cook, stirring frequently, until the vegetables start to brown, 15 to 20 minutes. Add the ancho chili, garlic, chili powder, cumin, coriander, and salt; cook for 1 minute, stirring constantly. Add the beans and water or stock, mixing and scraping the bottom of the pan, and bring to a boil.
3. Adjust heat to a simmer and cook, stirring occasionally, until the beans are very tender and the water is absorbed, 11/2 to 2 hours. Season liberally with salt and pepper.
4. To serve, preheat oven to 350°F. Transfer the beans to an 8- or 9-inch cast-iron pan or casserole dish that can be used for serving. Crumble the goat cheese evenly over the beans, and sprin kle red onions on top. Bake until the cheese starts to brown, about 20 min utes. Remove from the oven and let cool for 15 minutes before garnishing with cilantro and serving with tortilla chips.
The Fearless Chef
Thursday, June 10, 2010
Tomatoes Stuffed With Lamb and Rice
Serves 6
These are great served with some bitter lettuces, such as arugula, and tossed with lemon and olive oil. For a sauce, mix plain yogurt with a little minced garlic, lemon, salt and pepper and drizzle it on the plate.
6 ripe beefsteak tomatoes
1/4 cup plus 4 teaspoons extra virgin olive oil
2 cups medium diced onion, about 1 medium onion
1 teaspoon minced garlic, about 1 large clove
6 tablespoons uncooked long-grain white rice
1/2 pound ground lamb
2 tablespoons finely chopped, fresh parsley
1/4 cup toasted pine nuts
1 tablespoon finely chopped, fresh dill
1/4 teaspoon Kosher salt
1/4 teaspoon finely ground fresh black pepper
1/2 cup grated Kasseri cheese
1. Cut the top off the tomatoes and clean out all of the pulp leaving a 1/2 inch thick skin. Reserve the pulp. Preheat the oven to 375 degrees.
2. In a medium saute pan, heat 1/4 cup of the olive oil over medium heat, and add the onion. Cook, stirring, until the onions are golden brown, about 5 minutes. Add in the garlic, reserved pulp and rice, and simmer for 5 minutes. Stir in lamb, parsley, pine nuts, dill, salt and pepper.
3. Fill the tomatoes, sprinkle the top with the cheese, and drizzle with the remaining 4 teaspoons of olive oil. Place in a 9-by-13-inch baking dish. Pour 1 cup water in the bottom of the dish, and bake for 1 hour.
These are great served with some bitter lettuces, such as arugula, and tossed with lemon and olive oil. For a sauce, mix plain yogurt with a little minced garlic, lemon, salt and pepper and drizzle it on the plate.
6 ripe beefsteak tomatoes
1/4 cup plus 4 teaspoons extra virgin olive oil
2 cups medium diced onion, about 1 medium onion
1 teaspoon minced garlic, about 1 large clove
6 tablespoons uncooked long-grain white rice
1/2 pound ground lamb
2 tablespoons finely chopped, fresh parsley
1/4 cup toasted pine nuts
1 tablespoon finely chopped, fresh dill
1/4 teaspoon Kosher salt
1/4 teaspoon finely ground fresh black pepper
1/2 cup grated Kasseri cheese
1. Cut the top off the tomatoes and clean out all of the pulp leaving a 1/2 inch thick skin. Reserve the pulp. Preheat the oven to 375 degrees.
2. In a medium saute pan, heat 1/4 cup of the olive oil over medium heat, and add the onion. Cook, stirring, until the onions are golden brown, about 5 minutes. Add in the garlic, reserved pulp and rice, and simmer for 5 minutes. Stir in lamb, parsley, pine nuts, dill, salt and pepper.
3. Fill the tomatoes, sprinkle the top with the cheese, and drizzle with the remaining 4 teaspoons of olive oil. Place in a 9-by-13-inch baking dish. Pour 1 cup water in the bottom of the dish, and bake for 1 hour.
Monday, June 7, 2010
Blue Cheese Slaw Burger Topping
If you are fond of ground lamb burgers, this slaw topping is for you.
Ingredients:
1/2 Head cabbage, thinly sliced
1 Carrot, thinly sliced
8 Scallions, thinly sliced
1/2 Cup regular or low fat sour cream
1 Tablespoon sugar
1 Tablespoon white wine vinegar
1 teaspoon lemon juice
1 teaspoon fresh-ground white pepper
1/2 Cup crumbled Blue Cheese
Directions:
Combine the cabbage, carrots and scallions in a medium
bowl.
Set aside.
Combine the mayonnaise, sour cream, sugar, vinegar,
lemon juice,and white pepper in a small bowl.
Pour dressing over the cabbage mixture.
Lightly toss to coat.
Stir in the Blue Cheese.
Cover with plastic wrap.
Refrigerate for aleast 1-hour.
Makes about 6-8 Burger/Sandwich Toppings.
Ingredients:
1/2 Head cabbage, thinly sliced
1 Carrot, thinly sliced
8 Scallions, thinly sliced
1/2 Cup regular or low fat sour cream
1 Tablespoon sugar
1 Tablespoon white wine vinegar
1 teaspoon lemon juice
1 teaspoon fresh-ground white pepper
1/2 Cup crumbled Blue Cheese
Directions:
Combine the cabbage, carrots and scallions in a medium
bowl.
Set aside.
Combine the mayonnaise, sour cream, sugar, vinegar,
lemon juice,and white pepper in a small bowl.
Pour dressing over the cabbage mixture.
Lightly toss to coat.
Stir in the Blue Cheese.
Cover with plastic wrap.
Refrigerate for aleast 1-hour.
Makes about 6-8 Burger/Sandwich Toppings.
Sunday, June 6, 2010
GRILLED MARINATED LAMB WRAPS WITH FETA
Yield: 4 servings
3 tablespoons olive oil, divided
1 tablespoon cider vinegar
1/4 teaspoon red pepper flakes
1/2 teaspoon dried oregano
Salt
Ground black pepper
2 pounds lamb rib chops
2 red bell peppers, cored and quartered
4 large pita pocket breads
1/2 cup crumbled feta cheese
2 tablespoons fresh oregano leaves
1. In a medium bowl, whisk together 2 tablespoons olive oil, vinegar, red pepper flakes, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Carefully cut the meat from the bones, then add the meat to the bowl. Toss well to coat, then refrigerate for 15 minutes.
3. Heat the grill to medium-high. Coat the grates with cooking spray.
4. Rub all sides of the bell pepper quarters with the remaining 1 tablespoon oil. Arrange the peppers on the grill and cook until solid grill lines form on the bottoms. Turn the peppers, then continue grilling. Add the lamb to the grill and cook for 1 to 1 1/2 minutes per side.
5. To assemble the wraps, place 4 rounds of lamb down the center of each pita. Top with grilled peppers, crumbled feta and fresh oregano. Season with salt and pepper to taste.
Per serving: 689 calories; 46g fat; 18g saturated fat; 81mg cholesterol; 23g protein; 48g carbohydrate; 7g fiber; 805mg sodium.
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