cheddar and scallion drop biscuits
July 10, 2013
total time: 35 minutes makes 12 biscuits
ingredients
2 c unbleached all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
3/4 tsp salt
1/2 c shredded cheddar cheese
1/4 c thinly sliced scallions
1 c buttermilk (first add 1 T vinegar/lemon juice + milk to make 1 cup and let stand for 10 minutes)
1 stick of unsalted butter, melted and cooled slightly about 5 minutes (plus some melted butter for brushing biscuits)
directions
- preheat oven to 475 degrees.
- whisk flour, baking powder, baking soda, sugar, salt, cheese, and scallions in large bowl.
- combine buttermilk and 7 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
- add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
- using greased 1/4-c dry measure, scoop level amount of batter and drop onto baking sheet (biscuits should measure about 2.25 inches in diameter and 1.25 inches high).
- repeat with remaining batter, spacing biscuits about 1.5 inches apart.
- bake until tops are golden brown and crisp, 12-14 minutes.
- brush biscuit tops with remaining 1 T melted butter. transfer to wire rack and let cool 5 minutes before serving.
source – published november 1, 2007 from cook’s illustrated (from deb chang)
linguine medley
July 10, 2013
prep time: 10 minutes total time: 30 minutes makes 4 servings
ingredients
3/4 lb. linguine or fettuccine
1 bunch of thin asparagus (1 lb.), ends trimmed, halved lengthwise (or any other green vegetables – spinach, broccoli, etc.)
1/4 lb. smoked ham deli meat
3 T unsalted butter
1/4 c grated parmesan (1/2 oz.)
2 large eggs
salt and pepper
BOP (basil, oregano, & parsley)
directions
- in a large pot of boiling salted water, cook pasta according to package instructions. reserve 1 cup cooking liquid.
- drain pasta and return to pot along with butter and parmesan.
- toss until butter is melted, adding enough pasta water to create a thin sauce that coats pasta.
- while pasta is cooking, in a large straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top. crack each egg into a small bowl and gently pour into skillet.
- cook until whites are set and yolks are runny, 4 minutes. with a slotted spoon, transfer eggs to a parchment-lined baking sheet.
- steam vegetables. add the asparagus (green vegetables) and ham in with pasta the last minute of cooking.
- season with salt, pepper, basil, oregano, and parsley.
- to serve, divide pasta among four bowls, top each serving with an egg, and season with salt and pepper. sprinkle with parmesan if desired.