St. Patrick's Day Cheddar Biscuits

Happy St. Patrick's Day everyone!

I made these little lovlies for our weekly dinner gathering and they were a big hit! The savory of the herbs, creaminess of the cheese and zip of the mustard all combine nicely in this twist on a more traditional biscuit recipe.

I get a daily recipe update from Kraft Foods and I save those that are interesting....this made the "save as" list!

I don't think I mentioned that I am crossing the pond once again and heading to Ireland next week with my sister, brother and sister-in-law...a cast of characters indeed and we will have a blast!

Cheddar Biscuits

Ingredients
2 1/4 cup of baking mix (I used Bisquick)
1/2 cup shredded cheddar cheese
2 Tbsp of fresh herbs (I used thyme and parsley because I had them on hand)
1/4 cup of sour cream
2 Tbsp of dijon mustard (I will use a little less next time)
1/3 cup of milk
1 egg, beaten
Fresh parsley leaves for embellishment

Directions
Heat oven to 425°.

Combine baking mix, cheese and herbs in a large bowl.

Mix sour cream and mustard in a small bowl and gradually stir in milk. Gradually add the wet mixture to the dry mixture and stir until just moistened.

Place some baking mix on a dry surface and on your hands (to keep the dough from sticking) and plop the dough down, knead 10 times. Pat into a 1/2" thick circle.

Cut with a 2" biscuit cutter dusted with baking mix (I used a small glass) and then place the biscuits 2 inches apart on a baking sheet (I used my trusty and well-seasoned Pampered Chef stone). Brush lightly with the egg mixture, top each with a parsley leave, and brush again with the egg mixture. The egg gives each a beautiful sheen.

Bake for 12-15 minutes or until lightly browned. Serve warm.

Farro with Asparagus and Eggs

We had dinner at Foodie's house on Tuesday instead of Wednesday this week because of a scheduling conflict. Regardless, it was delicious. She made Farro with sauteed asparagus topped with a fried egg. Now, you may be thinking "what a strange combination!" but the harmony of flavors -- the nuttiness of the farro, the succulent crunchiness of the asparagus and the wholesomeness of the egg -- meet on the palate for a panoply of sensory delight!

Farro is similar to barley and is prepared by cooking the grain in liquid - water or stock - until soft. It is often eaten as a side dish or tossed into soups or salads, but Foodie sauteed onions, mushrooms and celeriac...that is not a typo. Celeriac is a root vegetable that is a cousin to carrots, parsnips and anise. It's creamy meat is a hearty alternative to potatoes with a taste that's a cross between a carrot and parsley.

Sounds like it would perfect in a pot roast too, but, I have to say, it certainly is not the Cinderella of vegetables!

Farro with Asparagus and Fried Egg

Cook the farro as directed. Saute onions, mushrooms and celery root (celeriac). Add (all to taste) herbs de provence, hot pepper flakes, lemon zest, and lemon juice. Toss vegetables and farro together and add a small amount of goat and Parmesan cheeses. Add a few handfuls of baby spinach for color

Place in a casserole dish and bake to melt cheeses and warm, 350° for about 20-25 minutes. Foodie used the casserole she made in pottery class....isn't it a beauty?!

In the meantime, sauté some asparagus, fry an egg and when the farro is warm assemble at the dish by placing a cup or so of farro on a plate, top with a few spears of asparagus and the egg and serve!

We also had a mixed greens and pear salad served in the lovely traveling salad bowl and ice cream topped with hazelnut liqueur and hazelnuts for dessert.

Photo of celeriac bulb from Google images.

Here we go Loopdy-Loop

A couple of Sundays ago, Foodie and I took a road trip to “loop” a yarn store on South Street in Philadelphia. While there, Foodie sought guidance on a particular stitch pattern perplexing her and I moseyed about the store ogling the beautiful yarn selection. As I was browsing, I came across a table of yarns by “Be Sweet.”

The yarns are new to me and quite beautiful so a quick search on Google informed me that the company’s mission is “to bring socially and environmentally friendly products to fashionable consumers that evoke an individual style and help support community development around the world. Our products embody the ideals of beauty, creativity and resourcefulness. As well, Be Sweet gives back by donating a portion of its profits to educational development programs in South Africa.”

The ”Be Sweet” yarns are fashionable indeed. I bought an interesting yarn – “Magic” – in a color called “Shifting Sands.” It is called magic because the “divine arrangement of hand dyed boucle and brushed mohair yarns tied with knobby, ribbon, and metallic goodies” create the most charming effect when knitted up…like magic! There was a scarf in the store and when I inquired about the pattern, the very friendly sales person told me that the pattern was printed right on the yarn wrapper..even that is pretty and touts that the yarn is hand-spun and dyed and reflects the spinner's individuality.



This yarn is very luxurious and knitted up beautifully but some of the strands are a little wispy and hard to work with. I presevered and my prize is this gorgeous little cravat!

Foodie and I also bought yarn to make a shawl the store had displayed and we will post an update when one of us -- okay...let's be realistic -- when Foodie finishes first! I always have good intentions!

Grilled Shrimp with Pineapple Salsa

We had dinner at Singer’s house on Wednesday and the Grilled Shrimp with Pineapple Salsa she served was the perfect and zesty mid-week pick-me-up!

As an appetizer she made homemade guacamole and I’m not quite sure I can fully describe this dip because we were too busy shoveling it in our mouths to fully experience the amazing flavors.

Growing up in my yard-less Philadelphia row house, grilling was a big ordeal typically reserved for the summer holidays, Memorial Day, 4th of July and Labor Day. My goodness, how much I loved and craved those grilled burgers and hot dogs! Now, with today’s snazzy grills, grilling year round is a snap….certainly faster and easier than preparing charcoals, that, for many, is still a superior alternative. I personally like the flavor that using charcoals infuse.

Buying a grill can be a taunting task and about.com offers some buying advice here.

If all you’re looking to do is occasionally grill meats and vegetables, then a model between $250 -$500 will suit your needs just fine. However, more coin can buy serious grillers more durable, accessory-packed models with side and sear burners, more cooking space, cast-iron grates, and rotisserie kits that often resemble a small galley kitchen!

For safety purposes, gas containers should never be stored indoors and to keep your grill gleaming and serviceable for many years, invest in a good grill cover and clean the grill grates after each use and the other components regularly.

Grilled Shrimp with Pineapple Salsa
Adapted from Thrill of the Grill

Shrimp
2 lbs of Shrimp (de-veined and peeled)
2 tsps of Olive oil
1/2 tsp of Cumin
1 tsp of Chili Powder
3-4 cloves of Garlic
1-2 TSP of Sugar
Toss together for 10-15 minutes before skewering and grilling


Salsa
1/2 ripe medium pineapple
1/2 red bell pepper
1/2 red onion
1/2 tsp adobo sauce (chipoltle pepper are canned with it --- gives a slightly smoky flavor)
Juice of 2 limes
small bunch of Cilantro
1 small jalapeno

Chop and combine all ingredients to make a chunky salsa. Make in advance to allow the flavors to fully incorporate.

Serve shrimp on top of some shredded cabbage, red or green, drizzled with sour cream, pineapple salsa and lime slices.

Singer served this with Mexican rice but this dish can also be served on warm corn tortillas for a shrimp taco treat.

We had a mixed green with herbs, goat cheese and sugared pecan salad served in the lovely traveling salad bowl and for dessert Foodie made grapefruit and Campari sorbet...it was the perfect complement following our somewhat spicy dinner. We also had a fantastic bottle of white wine and I forgot to jot the name down but will post an update.

Fruity Creme Brulee

Singer’s assignment was dessert for our Wednesday evening rendezvous.

The photo says it all.

It was delicious. Not too sweet and the caramelized sugar on top added just the right crunchy touch.


Fruity Creme Brulee
From New Basics Cookbook

1 pt blueberries (lightly rinsed and drained and/or raspberries…Singer mixed both)
3 cups half-and-half
1/4 cup sugar
3 eggs
2 egg yolks
1 tsp vanilla
sugar (confectioners, dust)

1. Line the bottom of eight 1/2 cup ramekins (or custard cups) with the berries, and set them aside.

2. Preheat oven to 300*F.

3. Heat the half and half in a heavy saucepan over medium high heat, just to the boiling point.

4. Whisk the sugar, whole eggs, and egg yoks together in a large bowl until the mixture is light and frothy.

5. Now slowly whisk the hot half and half into the egg mixture; mix thoroughly, and strain the mixture back into the saucepan. Using a wooden spoon, stir the mix over low heat just until it coats the back of the spoon. Add vanilla.

6. Divide the custard among the berry lined ramekins, and set them in a baking dish. Pour the hot water into the dish until it reaches 2/3 of the way up the sides of the ramekins. Place the dish in the oven and bake until a toothpick inserted in the center of one of the custards comes out clean, about 35 to 40 minutes.

7. Remove the ramekins from the water bath and allow them to cool slightly. Then cover and refrigerate until they are chilled, about 2 hours.

8. To serve, preheat the broiler. Sift a light layer of confectioners' sugar over the ramekins, and place them under the broiler just until the sugar caramelizes, 2-4 minutes. Serve immediately. Enjoy!

We had a lovely bottle of French wine and we toasted Davy Jones…a bit of our adolescence died with him on Wednesday. I had posters of him and Bobby Sherman clipped from 16 and Tiger Beat magazines plastered all over (and I mean ALL OVER) my walls! My sister preferred Mickey Dolenz and my best friend Moe liked Mike Nesmith. Sorry Peter. Click here to enjoy a salute to the Monkees.