Glazed Blueberry Biscuits

Glazed Blueberry Biscuits (Healthier Bo-Berry Biscuits)


2 cups flour (240g)
1 Tbsp baking powder
1/2 tsp salt
4-6 tbsp unsalted butter (cubed) or shortening
3/4 to 1 cup blueberries
3/4 cup milk
2 tbsp milk or melted butter (milk for browning)
Glaze:
1 1/4 cup powdered sugar*
2 Tbsp milk
+ Move oven rack to upper most level
+ Preheat oven to 400
+ In a large bowl whisk together the flower, baking powder and salt
+ Use a fork to work the butter/shortening into the dry goods
+ Fold, do not mix, in the milk until you have a soft dough
+ Roll it out 1/2 inch thick on a floured surface
+ Cut into biscuits
+ Repeat process with scrap dough
+ Lay on baking sheet, preferably with a silicon baking mat, space them no further than 1 inch apart
+ Brush butter or milk onto the biscuits
+ Bake 12-17 minutes until golden brown on top
+ If tops haven't browned then broil for 2 minutes
+ Brush tops of biscuits with butter if you want more butter flavor
To make the glaze
+ Mix sugar and milk until there are no lumps, you want this thick.
* You can make powdered sugar by placing granulated sugar in a coffee/spice grinder

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pork-neck-bone-prep

Pork Neck Bone Soup (Zuppa di Collo Maiale Osso)


3 pounds pork neck bones
1 Tbsp salt
1 Tbsp pepper
2 pounds tomatoes, deseeded and diced
1 large onion, diced
1 cup fresh basil leaves
6 cloves garlic, minced
+ place the pork, salt and pepper into a large bowl and mix it all up.
+ Heat a skillet to medium high heat
+ working in batches brown all the sides of all of the pork until you have lots of good crispy browned bits
+ in a large bowl toss the pork and all remaining ingredients until good and mixed
+ place it all in a large crockpot or slow cooker and cook it on high for 5 to 6 hours
! If you like you can remove all the bones to make eating it easier or make people work for it. I would remove them before saving any leftovers in the fridge for up to a week.
! It tastes even better the day after you make it

pork-neckbone-soup-mise-en-place

pork-neckbone-soup-mise-en-place

pork-neck-bone-soup-final

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potato and tomato curry, aloo tamatar sabji

Aloo Tamatr Sabji Over Rice


Servings: 4
1 quart diced potatoes (4 medium, 6 small, maybe just 2 large)
1 Tbsp oil
1 tsp cumin seeds
3-4 roma tomatoes, diced
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
1 tsp curry powder curry powder
1 cup water
1 Tbsp fresh cilantro leaves


+ place potatoes and enough water to cover them in a pot and bring them to a boil.
+ cook them until they are not quite yet fork tender, they will finish cooking later
+ drain the water off and set them aside
+ in a large saute pan add the oil and heat it over medium heat until just as it starts to smoke
+ add in the cumin seeds (use a lid to protect yourself from jumping seeds and splattering oil
+ stir for a few seconds
+ add in the curry cayenne, black pepper and curry powder
+ stir them into the oil
+ add the tomatoes and stir them for a few seconds
+ add the water and raise the heat to bring it to a boil
+ stir occasionally until you see the oil beading on the softened tomatoes
+ add in the potatoes, bring back to a simmer
+ stir occasionally until potatoes are done fork tender
+ using a fork mash a few of the potatoes in the pan to create a gravy of the remaining liquid
+ add salt to taste and serve over the rice
+ garnish with cilantro to taste


For the rice:
1 1/2 cups basmati rice
3 cups water
1/2 tsp salt
1 Tbsp oil or butter
+ rinse the rice until the water runs clear
+ add the rice, water, salt and oil to a pot
+ bring to a boil
+ cover and reduce heat to low
+ check in 10 minutes to see if the water in the bottom of the pot is gone and check every two minutes until it is.
+ turn off heat

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Freezing Onions and Peppers


Servings: 1/2+ a gallon
4 bell peppers (red, orange, yellow and/or green)
1 1/2 onions
+ remove the stem, seeds and whitish membrane from the peppers
+ cut them into as close to 1/4 x 2 inch segments as you can get
+ cut tops and bottoms off of onions and remove skins
+ quarter onions and remove any clumps from the onion cores
+ separate the onion layers
+ put a layer of freezer paper or a silicon baking mat in a baking sheet
+ lay onions and peppers in single layer and separate them so they do not touch
! this may take three trays. You can stack them.
+ place in the freezer for at least 2 hours
+ place in a freezer bag and toss in the freezer.
! These will keep for up to a few weeks. The less air in the bag the longer they will last.

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crackers

Not So Plain Crackers


Servings: about 1 square foot or 35 2 inch square crackers
1 1/2 cups (180 grams) AP flour
1 tsp sugar
1 tsp salt
2 Tbsp olive oil
1/2 cup (113g) warm water
2 tsp poppy and/or sesame seeds (optional)
1/2 tsp salt (optional)
+ In a medium bowl mix the flour, sugar and salt
+ In a small bowl mix the oil and water
+ Mix the liquids into the dry bowl until incorporated into a dough
+ Preheat oven to 450f (230c)
+ Wrap in plastic rap and let rest for 5-10 minutes
+ Split the dough into two balls
+ Lay down a silicone baking mat
+ Dust it with a little flour and get some on your rolling pin too
+ Roll out the dough to 1/8th inch thick adding more flour to pin or mat as needed
+ Optional: get a pastry brush and run it under the faucet to wet it. Brush to dough and sprinkle the seeds and salt on it.
+ use a long knife or pizza cutter to cut the dough into 2 inch squares
+ bake for 12-15 minutes until about 20% of the tops have turned golden brown
+ pull them out and let them cool to crisp up

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