Blue Cheese Scallion Biscuits

 There must have been a time when I did not like blue cheese, but if there was I cannot remember it. The ripely pungent, extremely boldly flavored moldy cheese doesn't seem like it would appeal to young children and I admit that it is something of an acquired taste. Yet I only know that the first time I remember eating blue cheese--smeared on crostini with roasted garlic--I couldn't get enough.

Blue cheese is good in salads, in mac n' cheese, on crackers--well, when isn't blue cheese a good idea? Now I know that it is also fantastic in these biscuits from Smitten Kitchen. The salty, savory flavor of blue cheese really shines in these craggy drop biscuits, but is not over powering. I served these biscuits with a subtly spiced roasted red pepper soup, but they would be a great accent to any dish that could use a hint of blue cheese. These are so quick and easy you can throw them in the oven right before you serve dinner. You will not regret it.

What a second, did I just say BISCUITS? Savory, cheesy biscuits?! So fluffy, so flaky, so rich and toasty!  Honestly, who doesn't love biscuits?!  I love them a bit too much, so I must very intentionally limit my biscuit making or things would very easily get out of hand. (And by things, I mean my girth.) Luckily, I had some friends over for dinner who love biscuits maybe even more than I do. They took the remaining biscuits safely out of my reach. (My scale and I thank you, D & K.)

One year ago: homemade tortilla chips, guacamole
Two years ago: chocolate cream cheese cupcakes, easy d.i.y. sushi
Other blue cheese recipes: roasted pear salad with blue cheese and walnuts,  stuffed burgers

Blue Cheese Scallion Biscuits

~Print Recipe~

• 2 1/4 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 2 teaspoons sugar
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons (3/4 of a stick) cold, unsalted butter cut into 1/2-inch cubes
• 1 1/2 cups crumbled blue cheese
• 4 scallions, finely chopped
• 1 cup well-shaken buttermilk

1. Preheat oven to 450 degrees. Line a baking sheet with parchment.
2. Whisk together flour, baking powder, sugar, baking soda and salt in a large bowl. Use a pastry cutter or your hands to blend in the butter until the mixture resembles a coarse meal. Stir in blue cheese and scallions. Add buttermilk and stir until just combined. 
3. Drop dough in 12 equal portions about 2 inches apart onto prepared baking sheet. Bake in the middle of the oven until golden, 16 to 20 minutes.

Makes 12 biscuits

Not So Intimidating French Onion Soup

I wanted French Onion Soup today and finally decided to do it. John loves this soup and I've known it is his favorite for over seven and a half years. Still, tonight was the first time I made it.

Recipe for Two servings

2 Large Yellow onions, quartered and sliced thinly
3 Tablespoons butter
1 Bay leaf
3 cloves of roasted garlic, chopped fine
1/2 Cup dry sherry
1/4 Cup red wine
1/2 Teaspoon thyme
6-8 Cups beef and vegetable broth blended, 1 cup reserved
2 Tablespoons flour, sifted
Salt and pepper to taste
Sliced French baguette
Sliced Gruyere cheese, thinly

In a large pot or pan, melt butter and add onions and bay leaf. Cook on medium-low for a long time (30+ minutes). Keep cooking them until they are brown in color but NOT burnt. It is really important to keep the heat down as the onions could burn. If you accidentally get a few over cooked onions that look a little blackened pull them out. You should not go far and stir them often. Add garlic right at the end of this step and cook for about 1 minute.

When onions are all caramelized and brown, deglaze the pan with the sherry and red wine. Cook uncovered for about 5-7 minutes. Add broth, reserving 1 cup, and thyme. Bring soup to a boil and simmer for 10-15 minutes uncovered. Remove the bay leaf.

In a separate bowl, whisk together the reserved stock and sifted flour until the flour is incorporated without lumps. Add to the soup and cook for another 5 minutes, covered. Adjust the consistency of the soup to your liking with more broth or more flour.

Season with salt and pepper.

Slice a French baguette into 3/4 inch slices and toast. Ladle soup into heat-proof bowls, place a piece of toast on each bowl of soup and cover with a thin layer of Gruyere cheese. Place on a pan and broil until the cheese is bubbly and just starting to brown.

Oh, it is so good! Enjoy!

Eggplant Casserole

This dish was not very photogenic. Since it wasn't much to look at, I didn't take any pictures of it when it came out of the oven. After eating it, though, I wished I would have taken some anyway. It was really good (right out of the oven as well as reheated as leftovers) and I think people always like to see what the finished product looks like, even if it's not fancy food porn all the time. Some foods are not really that good looking, but we all know that has nothing to do with how they taste.

Now, that being said, this wasn't a groundbreaking dish, it was just a simple weeknight dinner that was satisfying and healthy. (Disclosure: I am desperately in love with eggplant, so I may have liked this more than the average person.) This recipe is loosely based on one from Meals in Minutes.

Eggplant Casserole
~Print Recipe~

• 2 medium eggplants, cut into 1/2 inch rounds
• 1 teaspoon olive oil
• 1 package sliced mushrooms
• 1 large onion, chopped
  
• 3 cups marinara sauce (we used low-sodium, but I think a garlicky sauce would be good)
• Grated mozzarella cheese

1. Preheat broiler. Line a baking sheet with foil and spray it with nonstick spray. Lay the eggplant in a single layer and spray with nonstick spray. Broil until golden brown, about 4 minutes. Flip eggplant slices over, spray with nonstick spray and broil until the other side has browned, about 4 minutes more.
2. Meanwhile, heat oil over medium heat. Add onions and saute 2 minutes. Add mushrooms and saute, stirring occasionally, until onions are translucent and mushrooms are browned. 
3. Spread 1 cup sauce evenly on the bottom of an 11x14 inch baking dish. Add half of the onion and mushroom mixture evenly over sauce. Sprinkle lightly with cheese. Add eggplant rounds, overlapping slightly to cover dish entirely. Add another light layer of sauce, then the rest of the onion/mushroom mixture. Sprinkle with more cheese. Add another layer of remaining eggplant, then finish with more sauce and top with another layer of mozzarella. 
4. Bake about 20 minutes or until sauce is heated through and the cheese has browned. Let stand 10 minutes before cutting.
   

Stuffed Burgers

I might start rating my recipes by how many "mm-mmm's" the food gets from John. This just happened to be a 5. Growing up my dad would make stuffed burgers from time to time. Dave is known to order them at McMenamins. So I thought it was my turn to give them a try. This is what I did:

First, I bought just over a pound of the 20% fat ground beef from New Seasons. I know 20% fat sounds like a lot when you see it next to the 10% or 5%, but when you're dealing with grilled burgers it equates to grilled goodness.

Second, I cut a large yogurt container so I was left with a two-inch ring measuring from the rim. This is the form I used to mold the burgers. They actually make a tool for this you can buy for $20...or you can make your own.

Thirds - I like to make 1/3 pound burgers..when you're dealing with 20% fat meat a good portion of the meat melts away and the 1/3 lb burger is actually just right. Separate the 1/3 lb portions into halves.

Fourth, press one half of the meat into the mold. Make sure to really work it into the entire space. This will make sure your burger holds together when you cook it. I usually flip it and then press it in again. Once you've done this, with the meat still in the mold, sprinkle finely chopped fillings (cheddar cheese, green onions, red onions, blue cheese, mushrooms, sundried tomatoes, etc. what ever suits you). Then free-form the second half of the meat into a disk and place it over the other meat and toppings in the mold. Kind of like a top pice crust.

Fifth, press the top all around and work specifically around the edges. Flip it over, use mold again, and do a final pressing. If you don't press it well enough you run the risk of the burger splitting open on the grill and loosing your fillings and maybe even part of your burger.

Sixth, grill. The burgers in the image above are a little more well done than I usually like. It just happened. And we didn't have any tomatoes to top, but the green onions and lettuce were from our garden. With a little bacon, some BBQ sauce and mustard they still tasted soooo good.

Enjoy!

Kate's Fave Potato Salad

I never liked potato salad much as a kid until I had my grandmas. All potato salad was kind of sweet or too mustardy or too mushy. Then at a family reunion of sorts when I was 11 or 12 I tried hers. It did not have sweet relish or mustard in it. And as for the mushy, I was able to get past that because of the first two omissions. About 15 years later I developed my own recipe for potato salad that I love. Today, while finishing off the last bit left over from a recent BBQ* I realized this is an easy one to post and share. Please forgive me as the only bits I had left for a picture were practically traces in my NS "bowl."


In order to remedy the mushy part I use red potatoes. They are a little more waxy than russets and hold their form a little better. Here is how I make it:

Ingredients
a few pounds of smallish red potatoes
3-6 stalks of celery
2-5 green onions
1 can of medium black olives
1 cup of Mayo (Vegenaise** or Best Foods)
Salt
Fresh Ground Pepper***

Optional Ingredients
Hard boiled eggs
Fresh parsely
Capers

First, chop the potatoes into small cubes, about 3/4" x 3/4" -ish. Then boil them until they are just soft enough to stick with a fork. Not mushy! But rather, just cooked, firm but not crunchy. Drain and rinse with cold water. Set aside to cool. (Sometimes I spread them out on a pan and put in the frig.)

While the poatoes are cooking, chop the celery - slicing it length-wise frist and then into little pieces. I even chop up the leafy parts on top. Chop onions into little pieces as well and add to a large bowl. Finally, chop olives. I like to cut them into quarters the long way. It's pretty, but you can chop them however you want.

When the potatoes are cooled add all ingredients to a large bowl and toss with mayo. Add more or less mayo depending on your style. It's best if this can sit for an hour or so in the frig before you serve it, but it's really good anytime.

Enjoy!

*Ramon is coaching me on BBQ, which I recently learned is different from grilling. More to come on that in the next months.

**Vegenaise is a great way to make this dish vegan if you're interested or have friends who you want to impress. Grapeseed Vegenaise is my favorite.

***If you don't own a pepper mill, now is the time! Fresh pepper makes everything better (even sweets I've recently discovered). If you're using the pre-ground stuff you might was well leave it out. It's stale and bland. Fresh ground pepper is amazing and SO worth it.