30 Before 30: Parmesan-Pine Nut Biscuits (#8)

Boy do I ever love a biscuit. This won't be the only biscuit recipe this month either. I had decided to make soup (more on that later) and needed a quick bread to go with it, as late in the day soup decisions often go. Since the point of this challenge is to try to use my cookbooks and try new things, I opened up my King Arthur Whole Grain Baking book for the first time in forever and boy, do they have a lot of biscuit recipes I want to try. So many! Even though Aaron is not a fan of nuts in baked things, I went for this one anyway because it just sounded so good! And it totally was. Much better than the soup we ended up having.

Parmesan-Pine Nut Biscuits via King Arthur Flour Whole Grain Baking:

Yield: 1 dozen to 14 biscuits (I almost never reach yield on biscuit recipes because I like my biscuits big and fluffy. I also did a half recipe on this one.)

2 c. white whole wheat flour

½ c. unbleached bread flour

2½ tsp. baking powder

½ tsp. baking soda

¾ tsp. salt

½ c. cold unsalted butter

1 c. freshly grated Parmesan cheese, plus more for the tops

1 c. pine nuts

1 Tb. finely chopped fresh rosemary (optional. Do it. It's so good!)

1 large egg

1 c. buttermilk, plus more for the tops

Preheat the oven to 400 degrees. Lightly grease a baking sheet or line it with parchment paper.

Whisk together the flours, baking powder, baking soda, and salt in a large mixing bowl. With a fork, two knives, a pastry cutter, or a food processor, cut in the butter until the mixture resembles coarse crumbs. Stir in the Parmesan cheese, pine nuts, and rosemary (if using. Which you should).

Whisk together the egg and buttermilk in a small bowl or a large measuring cup. Add, all at once, to the flour mixture, and blend lightly and quickly with a fork until the mixture is evenly moistened.

Turn the dough out onto a floured work surface, and using a bench knife or a dough scraper, fold the dough over on itself three or four times until it comes together. I used a bowl scraper since I don't have a bench knife (I know, I know).

Pat the dough out or roll very lightly with a rolling pin (just pat it out) until it's ¾-inch thick. Cut the dough into squares or rounds with a biscuit cutter (or a small drinking glass like I always do. I also don't have a biscuit cutter.). Transfer the biscuits to the prepared baking sheet. Stack the scraps on top of each other, fold them as you did for the original dough, and pat out and cut again. Brush the tops with more buttermilk, and sprinkle with more cheese if desired (duh).

Bake until the tops are golden brown, 20 to 22 minutes. Remove from the oven and serve warm, or cool on a rack.

These are herbaceous, earthy, and very satisfying. 

Recipes Complete: 8

Recipes to Go: 22

30 Before 30: Mustard and Bourbon-Glazed Pot Roast (#7)

If you want to talk about adventures in cooking, making a pot roast was, for me, a great adventure. I've never really cooked beef before, especially a big hunk like that. Give me some fish or chicken or most seafood and I've got it. Ground meats? Okay. But a big piece of chuck? That was a totally new one on me. Aaron went through his Great Meat Cookbook (greatest birthday present ever? It's in the running at least) and when he found this one, he told me I was making it during my challenge month. And you know what? It turned out just fine.

Of course it was extra confusing for my first big meat adventure because you need to use the cooking instructions from a different recipe if you're not grilling. The directions below are for braising in the oven. Fortunately it sounded much more complicated than it ended up being. Give it a shot. If I can do it, you can too.

Mustard and Bourbon-Glazed Pot Roast via The Great Meat Cookbook:

Serves 6 with leftovers

Mustard-Spice Rub-

2 tsp. chopped fresh thyme

2 tsp. chopped fresh rosemary

1 tsp. dry mustard powder

2 tsp. paprika or California chile powder

2 tsp. freshly ground black pepper

2 tsp. salt

Mustard Glaze-

¼ c. Dijon mustard

2 tsp. chopped fresh rosemary

1 4 lb. boneless chuck-eye roast, tied, or 4 lb. Flat-cut brisket

½ c. homemade beef stock, canned low-sodium chicken broth, or water, plus more if needed

½ c. bourbon

2 tsp. unsulfured molasses

1 Tb. Coarse-grain mustard

2 large onions, halved and thinly sliced, about 4 c.

4 garlic cloves, peeled

Salt and freshly ground black pepper

To make the rub, combine all the ingredients in a small bowl. If using brisket, to keep its flat shape and ensure that it does not break apart during cooking, tie several loops of butcher's twine around the diameter and length of the roast. Sprinkle the rub generously over both sides of the roast. If time allows, wrap the roast in plastic wrap and refrigerate overnight.

Preheat the oven to 325 degrees.

In a cast iron skillet, sear the roast over medium high heat until nicely browned, 3 to 5 minutes per side. Transfer the roast to a large Dutch oven. Whisk together stock, bourbon, molasses, and mustard in a small bowl and pour over the meat. Scatter the onions and garlic on top. Cover, place in oven, and cook for 1 hour.

Turn over the roast so that the onions are now on the bottom, and add more stock or water if needed. Continue to cook, uncovered, for 1 hour, checking every 20 to 30 minutes to make sure there is still liquid in the pot and to stir the onions so that they brown evenly; add more stock or water if needed.

Replace the lid on the pot and cook for 1 hour more if using chuck, 1½ to 2 hours if using brisket, or until the meat is tender; check every 30 minutes. For best results, let cool, then remove the meat, wrap in plastic wrap, and refrigerate overnight; refrigerate sauce separately. I did the initial refrigeration, but not this one.

If not refrigerating, remove the meat from the cooking liquid. Scrape any onions adhering to the meat into the cooking liquid. Remove the twine and pat the meat dry. Discard the fat from the cooking liquid.

Make the glaze by combining ¼ cup of the cooking liquid and onions, the mustard, and rosemary in a food processor or a blender and puree. Brush some glaze over one side of the meat and place glaze side down in a pan heated over medium heat. Brush the top of the roast with more glaze. When the glaze turns brown, turn over the meat and brown the other side.

Meanwhile, reheat the cooking liquid (if need be. Mine was still hot) and season to taste with salt and pepper. Remove the twine if necessary, slice the meat into ½-inch-thick slices, ladle over the cooking liquid, and serve.

This was pretty good for my first attempt. I did overcook the meat a little, but that was also because we did a half size roast and it could have used maybe 30 minutes less braising time. However, the sauce was amazing and if I had done the second refrigeration, this would be a very easy midweek meal.

Recipes Complete: 7

Recipes to Go: 23

30 Before 30: Fresh Cheese and Herbs on Italian Bread (#5)

Sandwich recipes really should be called sandwich inspiration. You know how to make a sandwich. You know how to make a grilled cheese sandwich. Here's an idea for one. Seek out the fromage blanc if you can. It really does make a difference. If you can only find ricotta, sub out an ounce or two for sour cream and blend them together. Fromage blanc has a really interesting tang that shouldn't be missed. And use fresh rosemary. It's much more herbaceous and interesting than dried.

Fresh Cheese and Herbs on Italian Bread via Great Grilled Cheese:

Makes 4 sandwiches

8 oz. fromage blanc, at room temperature

2 Tb. finely chopped fresh mint

2 Tb. finely chopped fresh chives

1½ tsp. finely chopped fresh rosemary or ¾ tsp. dried

Freshly ground pepper

8 slices hearty Italian bread, ¼-inch thick

2 Tb. olive oil

In a medium bowl stir together the cheese, mint, chives, rosemary, and pepper to taste. Brush one side of each slice of bread with the oil. Place 4 slices on your work surface, oiled side down. Spread the cheese mixture evenly over the 4 slices. Place the remaining 4 bread slices on top, oiled side up.

Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches in the skillet, in batches if necessary, cover, and cook for 2 to 3 minutes, or until the undersides are golden brown and the cheese has begun to soften. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cover and cook for 1 minutes, or until the undersides are golden brown. Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese is soft and creamy. Serve immediately.

A new grilled cheese! I think if you love it, you should try different versions of it. Plus, I have a kid now. I foresee much grilled cheese in my future.

Recipes Complete: 5

Recipes to Go: 25

Flavored Lemonades

It is definitely fall and I love that. The weather lately has been perfect: crisp, clear, and just the right temperature for boots, scarves, and walking in fallen leaves. With all the sunny weather, though, lemonade is still a lovely idea. And if you’re not into autumn, these lemonades can remind you of the warm days of summer.

Flavored Lemonades modified from Not Your Mama’s Lemonade via Chef Carol Dearth, Sizzleworks Cooking School:

1 c. sugar

4 c. water

2 Tb. fresh lavender buds

2 Tb. fresh rosemary

Combine 2 cups of water and ½ c. sugar with each flavoring agent in a small saucepan. Bring to a boil. Remove from heat. Cover and let steep for 30 minutes to infuse the flavors. Strain the syrup.  Mix in with lemonade to taste. Garnish with a sprig of lavender or rosemary. You can also use 12 fresh basil leaves or 3 tablespoons freshly grated ginger as flavoring agents.

These are fun and very herbal. The color looks so cool and I love the taste. These also work really well for cocktails. Remind yourself of summer or just enjoy some tasty lemonade because tasty lemonade works any time of year.

Roasted Garlic Soup with Rosemary Roasted Potatoes

I know I made garlic soup not that long ago, but this is an even more garlic garlic soup. Seriously. And it tastes amazing. It’s a light-ish soup with a ton of garlic and, if you leave out the optional parmesan and use veggie stock, it’s totally vegan. Roasting veggies is one of my most favorite things ever, so when I saw this recipe, it was like the blog heavens parted and this recipe came down to me.

It’s that good. Make it while it’s still kind of soup weather.

Roasted Garlic  Soup with Rosemary Roasted Potatoes from Joy the Baker:

Makes 2 large or 4 small servings

For the roasted garlic -

26 garlic cloves (unpeeled)

2 Tb. olive oil

Salt and pepper

For the potatoes -

12 small new or purple potatoes or a mixture (which is really pretty)

2 Tb. olive oil

1 tablespoon fresh rosemary, chopped

Salt and pepper

For the soup -

2 Tb. olive oil

2 medium yellow onions, sliced into half rings

2 tsp. fresh thyme, chopped

15 to 18 garlic cloves, peeled but kept mostly whole (guess which amount I picked)

4 c. chicken stock (or veggie or turkey, which is what I used)

½ c. milk (or any other creamy option listed in the original)

Salt and pepper to taste

Lemon wedges, Parmesan cheese, and good olive oil for drizzling

Place a rack in the center and upper third of the oven and preheat to 350 degrees F.  Place 26 unpeeled garlic cloves in a small baking dish.  Toss with olive oil, a few pinches of salt and black pepper.  Cover dish with foil and set aside.

Dice potatoes into large bite-sized pieces and place on a baking sheet lined with parchment paper.  Toss with olive oil, rosemary, salt and pepper. Place the foil-covered garlic cloves and the rosemary potatoes in the oven.  Bake both for 45 minutes.  Remove the potatoes from the oven once or twice to toss around the pan to ensure even baking.  After 40 to 45 minutes, a knife will easily pass through the roasted garlic and roasted potatoes.  Remove both from the oven and allow to cool. When cool enough to handle, remove the roasted garlic from their skins and combine with the raw garlic.  Set aside.

Heat remaining 2 tablespoons olive oil in a large pot over medium heat.  Add the sliced onions and chopped thyme.  Cook until onions are translucent and thyme is super fragrant, about 6 minutes.  Add the two types of garlic and cook for 3 to 5 minutes.  Add the stock, reduce heat to low, cover and simmer the soup until raw garlic is soft and tender, about 20 minutes.

Remove soup from heat and blend, in two or three batches, in a blender until smooth.  Return soup to the pot and add milk or other creamy thing and stir until milk has dissolved.  Salt and pepper to taste.  

To serve, stack roasted potatoes in the center of a shallow bowl.  Pour soup around the potatoes.  Drizzle with olive oil, a dash of fresh lemon juice and a generous shaving of Parmesan cheese.

This is an intense soup without being overly intense. The roasted garlic flavor is really mellow and the time the fresh garlic spends simmering takes out a lot of its bite. I think a few more potatoes would have improved this already stellar dish, but it was fine the way it was. I just love potatoes and garlic (have you read my bio?). I highly recommend this soup!

Salmon Pasta

This is a really simple recipe from last summer and while I don’t remember exactly what I did, it looks like something I do fairly often in the summer and I know it’s good.

Salmon Pasta:

Serves 2

1 large wild Alaskan salmon fillet
Herbs of choice (here is rosemary, dill, and tarragon)
Salt
Pepper
Olive oil
1 medium onion, chopped
3-4 cloves garlic, diced
Cooked pasta (pappardelle is great for this dish)

 Salt, pepper, and herb your salmon. In a medium size pan over medium-high heat with a bit of olive oil, grill it until done. Fish cooks quickly, so watch it. When done, set aside. In the same pan, add more olive oil and sauté the onion and garlic until tender and fragrant. While this is happening, break up the salmon into bite size pieces. Remove pan from heat, return the salmon to the pan with the cooked pasta, and mix together. Serve immediately.

This is a fast recipe and it rocks with some grilled summer vegetables or salad.

Dark Herb Bread

This is only a slightly modified James Beard recipe. It’s modified a bit because I misread rye meal as rye flour. It still was awesome and made for great toast with soup.

Dark Herb Bread modified from Beard on Bread:

Makes 1 large loaf

2 packages (or 2 Tb.)
1 Tb. granulated sugar
1½ - 2 c. warm water (100-115 degrees)
3 c. whole-wheat flour
1 c. rye flour
1½ c. unbleached all-purpose flour
¼ c. olive oil
1 Tb. salt
1 tsp. freshly ground black pepper
2 Tb. parsley, finely chopped
1 tsp. rosemary
4 cloves garlic, thinly sliced

Combine the yeast, sugar, and ½ cup of the warm water in a mixing bowl and allow to proof. Mix whole-wheat flour, rye flour, and 1 cup of the all-purpose flour. Add the olive oil, salt, and pepper and mix well. Add the yeast mixture and 1 cup of warm water. Mix, adding additional water if necessary, to make a firm, slightly sticky dough. Mix in herbs and turn the dough out on a floured board and knead until smooth and rather elastic, about 10 to 15 minutes, adding as much as ½ cup flour as you require. As always, I did most of this in a stand mixer. Form into a ball, place in a well-oiled bowl, and turn to coat with the oil. Cover and let rise in a warm place until doubled in bulk, about 1½-2 hours.

Punch the dough down and knead again for about 5 minutes, then shape into a loaf to fit in a well-oiled 10 x 5 x 3-inch tin. Cover and allow the dough to rise again until it is above the rim of the loaf tin. Slash the loaves lengthwise (or crosswise) about ½” deep with a knife. Insert the garlic slices into the loaf.

Bake in a preheated oven of 400 degrees for 20 minutes, then reduce to 350 degrees, and continue baking for 30 minutes, or until the loaves sound hollow when rapped on top and bottom. Remove the garlic slices. Cool on racks before slicing.

Challah-Apple Stuffing

This is basically the same stuffing I made last year, but this time there were no issues. The reason I didn’t post it for Thanksgiving ’08 was due to the fact that the stuffing kept drying out and I continued to add things to it, so while really delicious in the end, I had no idea what was actually in it or at least not well enough to tell other people about it.

I’m marking this down as vegetarian even though I used chicken stock. I used about half veggie stock and my intention had been to solely use veggie stock, but I didn’t defrost quite enough. Make your challah for this at least a few days ahead of time to cube it and dry it out. I skip the glaze and poppy seeds when making it for stuffing. I modified the original recipe heavily (it calls for pecans, raisins, and mushrooms, among other things and uses corn oil instead of butter), so this one is quite different from what’s in the book. I think it’s amazing. You can replace the butter with olive oil or another tasty oil if you’d like, but I think the butter gives it great taste.

Challah-Apple Stuffing modified from 2nd Ave. Deli:

13 c. challah, cubed (pretty much one loaf)
3 tart apples (Jonagold, McIntosh, or Granny Smith work well), cored and chopped
3 c. onion, chopped
2 c. celery, chopped
1-2 Tb. seasonings (I used a bit of sage, rosemary, oregano, and ground pepper)
About 6 Tb. unsalted butter
1½ - 2 c. veggie stock



In a very large skillet (I use my wok), heat 2 tablespoons of butter, add onion and celery and sauté until onion is brown. Remove with a slotted spoon to a large bowl. Add another 2 tablespoons of butter, and sauté apples until lightly browned.



Add onion and celery back to the skillet, mix together and add in challah. Stir around until well mixed. Sprinkle in stock, making sure all of the bread is moistened. Add seasonings and toss stuffing. Add in a bit more butter, stir until melted. Toss mix until everything is warm and delicious. Transfer to a bowl and serve.



Seriously, this is so very tasty. I love the heck out of it. The apples and the challah are perfect friends. I know this is technically dressing and not stuffing, but whatever it is, it’s good.

Spicy Rosemary-Cayenne Popcorn

I meant to post this on Tuesday, but the internet and my computer decided to not be friends. And then Wednesday I was just tired. Thursday I had coffee with an old friend in the morning and my friend Renai came into town that same afternoon. Today I had a job interview and now there's a lull and I'm posting! Hooray! My friend Amy will be in town tomorrow, so I will likely not be posting for another couple of days. I've got some good stuff coming though!

So here's the grand, final post of the appetizer extravaganza that was Aaron's birthday party:

When searching for ideas for birthday party appetizers, I of course checked out tastespotting. When I saw this popcorn recipe, I knew I had to do it. Aaron and I have a few plastic food baskets that we picked up years ago because they look exactly like the popcorn ones from Bullwinkle's, a pizza parlor in our home town. (I did not know they had a website until just now.) PS: How awesome is free popcorn with pizza? So awesome. More places should do this. Anyway, they spend most of their time sitting in the cabinet, unused. What a great opportunity this was to make something tasty and different for Aaron’s birthday and to use these lonely, unused baskets.

In addition to this, our friend Lindsay got us a great set of popcorns for Chrisannukah a couple of years ago. The Savannah Gold was my choice for this dish and it worked out perfectly. Mixing it all up was a bit of work, but the results were so worth it.

Spicy Rosemary-Cayenne Popcorn from montcarte.umbrela.com:

2 Tb. melted unsalted butter
1 Tb. dried rosemary
2 Tb. grated parmesan
1 tsp. brown sugar
1½- 2 tsp. cayenne pepper
¼ tsp. salt (I used kosher)
6 cups popped popcorn



In the bottom of a large bowl, mix the butter, rosemary, parmesan, brown sugar, cayenne and salt. Pour the popcorn into the large bowl. Stir the popcorn to evenly coat the kernels with the seasoning.



The top is a little more flavorful because some of the seasoning stuck to the bottom of the bowl and didn’t mix too well. It didn’t seem to matter though as this stuff was being munched up quite quickly. I most certainly will do this one again, even if it’s just for movie night.

And that’s part 4 and the end! I’ll finish off with a picture from the party and everyone starting to dig in (Carrina is the blur closest to the camera). All in all, I think it went rather well. Everything was tasty and though I got a bit frazzled at the end, it all turned out fine. And I even got to eat my own food, which is always a plus.



PS: Yes, those are THE cookies in the background.