Flaky Buttermilk Drop Biscuits

with shortcake season in full swing - I had to share this recipe!

Flaky Buttermilk Drop Biscuits

 

Makes 12

 

Note: Measure flour by spooning it into a measuring cup and leveling it with a knife.

1 1/4 cups unbleached all-purpose flour
3/4 cup white whole-wheat flour
2 teaspoons baking powder
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup unsalted butter
1 1/4 cups very cold, fat-free buttermilk
1 tablespoon canola oil

1. Preheat oven to 450 degrees. In a large bowl, whisk together flours, baking powder, sugar, salt and baking soda.

2. In a microwave, melt the butter. Add cold buttermilk, stirring until butter forms small clumps. Add oil, stirring to combine.
3. Add buttermilk mixture to flour mixture; stir with rubber spatula until just incorporated. Do not overmix. Batter will be very wet, but it will pull away from sides of bowl.
4. Line a baking sheet with parchment paper. Drop batter in 2-tablespoon mounds on the baking sheet. Bake until golden, about 11 minutes.

Lemon-Ricotta Pancakes

 Lemon Ricotta Pancakes

1-3/4 cups All-Purpose Flour
1 Tbl. Baking Powder
1 tsp. Kosher Salt
1-1/2 cups Buttermilk
2 ea. Eggs
1 tsp. Vanilla
2 Tbls. Vegetable Oil
2 cups Fresh Ricotta Cheese
4 Tbls. Granulated Sugar
2 Tbls. Lemon Zest (minced)
2-1/2 tsps. Vegetable Oil

Place the flour, baking powder and salt into a mixing bowl. Stir
all of the ingredients together until evenly combined.  Set aside.

Pour the buttermilk into another mixing bowl.  Add the eggs,
vanilla and oil into the bowl.

Add the ricotta cheese, sugar and lemon zest into the bowl with the
buttermilk.  Using a wire whisk, gently stir the ingredients
together until evenly combined.

Add the flour mix into the bowl with the buttermilk and ricotta
cheese.  Continue to fold the ingredients together until evenly
combined with a few small lumps remaining in the batter. Do not
over mix the batter.

Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick
pan.  Using a 4 oz. ladle, pour the batter onto the griddle or into
the non-stick pan, forming one pancake that is 6" in diameter.

Cook the pancakes for approximately 2-1/2 minutes or until the
edges begin to dry and puff up with little air bubbles will start
appearing over the top surface of the pancakes.

Flip each pancake over and continue to cook for another 1-1/2
minutes or until done.

Makes 8 Pancakes

Nutella Chocolate Espresso Kahlua Mousse

 Nutella Chocolate Espresso Kahlua Mousse1/2 teaspoon instant espresso powder
1 cup heavy cream
1/2 cup Nutella spread
2 tablespoons Kahlua coffee liqueur
Whipped cream, for garnish
Toasted nuts, for garnish

In a small bowl, stir the espresso powder into the heavy cream
until dissolved.

In the bowl of a stand mixer, or in a large bowl, add the espresso
mixture to the Nutella, then add the Kahlua. Mix with a whisk for 1
minute and scrape down the sides of the bowl. Continue beating
until softly whipped. Spoon into a serving bowl or glasses and
refrigerate for 2 hours.

Before serving, garnish with whipped cream and toasted nuts

Asian Sesame Chicken Salad

Asian Sesame Chicken SaladSalad:
2 wonton wrappers
2 Tbs. almonds, sliced
4 Cups romaine lettuce
1 Tbs. fresh cilantro, chopped
3 oz. boneless skinless chicken breasts, grilled and sliced

Dressing:
1/2 Cup rice vinegar
4 Tbs. sugar
2 Tbs.canola oil
1/2 Tbs. sesame oil
1/2 tsp. salt
1/2 tsp. sesame seeds
black pepper

Preheat the oven to 350°F.

Cut the wontons into 1/4 inch strips.

Heat the canola oil to 365°F in a heavy skillet.

Fry the wonton strips.

Toast the almonds in the oven for 5 minutes.

Toss then toast for 5 minutes more. Remove from oven and let cool.

To assemble the salad, in a large bowl, toss the romaine lettuce,
cilantro, wonton strips, chicken and dressing.

Top with the sesame seeds and almonds.

For the dressing: In a small sauce pan, heat the vinegar and sugar
until the sugar dissolves, stirring often. Let it cool completely.
Mix the oils together. Whisking constantly, pour in the oil mix to
make an emulsion.  Add salt, pepper and sesame seeds.

Roasted Garlic and Bean Dip

Roasted Garlic and Bean Dip

1 head garlic
2 Tbs olive oil
1/2 tsp olive oil
1 medium cooking onion, diced
1 Tbs finely chopped fresh sage
2 cups cooked white beans
1/2 tsp balsamic vinegar
1 tsp salt
1/2 tsp freshly cracked pepper

To roast garlic, remove papery outer layer of skin and trim a small
portion off the top of the head to expose cloves. Place on a square
of aluminum foil. Drizzle with 1/2 teaspoon of olive oil. Seal
package and place in a 400ºF oven for 40 minutes. Remove from oven
and let cool.

While garlic is roasting, heat the remaining olive oil in a
nonstick skillet over medium heat. Cook the onion and sage together
until the onions are soft. Set aside.

In a food processor combine the onion mixture, beans, vinegar, salt
and pepper. Squeeze roasted garlic from each clove and add to the
mixture. Process until smooth. (If necessary, add water to create a
smooth mixture.)

Serve warm or at room temperature with grilled bread and vegetables.

Braised Beef Short Ribs

Braised Beef Short Ribs6 (14-ounce) beef short ribs
Salt and black pepper
1/2 cup oil
2 onions, roughly chopped
2 carrots, roughly chopped
1 stalk celery, roughly chopped
1 head garlic, whole cloves peeled
2 tablespoons tomato paste
1 tablespoon flour
2 cups dry red wine
2 sprigs thyme
2 bay leaves
1 sprig rosemary
6 cups beef broth, divided
2 tablespoons butter
12 cups assorted mushrooms, cleaned but left whole
1 cup heavy cream

Heat oven to 325 degrees. Season  lightly with salt
and pepper. Heat a Dutch oven over high heat until hot. Add
vegetable oil and sear the short ribs on all sides. Remove the
short ribs and set aside on a plate.

Add the onion, carrot, celery and garlic to the Dutch oven and
cook, stirring frequently, until the vegetables are caramelized, 10
to 12 minutes. Reduce the heat to medium and skim any excess fat
from the top.

Stir in the tomato paste, then stir in the flour. Add dry red wine,
thyme, bay leaves, rosemary, the seared short ribs and enough beef
broth to cover the meat (add water if necessary), then bring to a
boil, skimming any fat off the top of the liquid as it cooks.

Cover the Dutch oven and place in the oven until the meat is
tender, about 2 1/2 hours, checking every 20 to 30 minutes to skim
excess fat off the top. Add additional broth or water as necessary
to keep the meat submerged in cooking liquid.

Meanwhile, heat a sauté pan over high heat and add the butter. When
the butter is melted, add the mushrooms. Cook until the mushrooms
are caramelized, stirring frequently, and season lightly with salt
and pepper. Remove from heat.

When the meat is fully cooked, carefully remove it and set aside on
top of the mushrooms.

On the stove top, bring the braising liquid back to a boil,
removing excess fat as necessary. Reduce the braising liquid to
about 4 cups, then strain. Place the liquid back into the Dutch
oven and add the cream. Season to taste and simmer over low heat
until the sauce thickens to a creamy consistency, about 15 minutes.
Gently stir in the meat and mushrooms before serving.

Serves 6

Shrimp Ceviche

 Shrimp Ceviche

1 pound lar shrimpge ( 20/16) , tail-on
3/4 cup fresh lemon juice
1 onion
1/2 bunch fresh cilantro
2 to 3 tomatoes
1/2 to 1 habanero pepper, stemmed and seeded
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Sea salt, to taste

Bring a large pot of water to a boil. Add the shrimp and cook just
until they turn a light pink, about 1 minute. Drain immediately and
place in an ice bath to cool and stop the cooking process.

Peel and coarsely chop the shrimp and place in a medium bowl. Toss
the shrimp with the lemon juice and set aside for about 1 hour to
marinate.

While the shrimp is marinating, chop the onion, cilantro, tomatoes
and habanero pepper, and place in a large bowl.

After the shrimp has marinated (it should be whitish-pink and firm
throughout), drain the shrimp, reserving the liquid. Add the shrimp
to the large bowl. Stir in the cumin, pepper, oregano and garlic
powder, and season with one-fourth teaspoon salt. Taste, and add
back a little of the strained lemon juice to brighten the flavors,
and season again, if desired, to taste.

Makes 1 quart.