Whaddaya want for nothin'? Rrrrruber biscuit?

Bow, bow, ooh ooh oooh, ooooooooooooooh

Luckily, the biscuits I'm about to introduce you to are not made of rubber. They are made of flour, shortening, some leavening, and butter. Mmm, butter. But, after the day I've had, I needed to hear some Blues Brothers. They always seem to cheer me up. So, about these biscuits...

Until I found this recipe about 2 months ago, I was unable to make a decent biscuit. Actually, I was unable to make an edible biscuit; I'll just be honest. The last time I made a good biscuit was in culinary school a few years ago. They really aren't that difficult to make and I even tried cheating by using jiffy mix! Nope! Must have been a skill God did not bless me with. Or so I thought. But then! Alton Brown came to my rescue. I had to tweak his recipe just a little and that's what I'm about to share with you, but you can find his original recipe here. This is a very idiot proof forgiving recipe and fast. Oh! And I recently did some of my own experimenting and found that it is also a glorious and wonderful thing because you can freeze these biscuits [unbaked] and save them for whenever you need them. Never buy store bought frozen or canned biscuits again! I'll give you those details towards the end. Ready? Go!

Southern Biscuits
2 Cups AP flour (I use King Aurthur brand)
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 kosher teaspoon salt
3 Tablespoons unsalted butter, chilled and cut into small cubes
3 Tablespoons all-vegetable shortening [or lard if you've got it and feel like throwing caution for your heart health to the wind], chilled and cut into small pieces
1 Cup chilled buttermilk*
2 Tablespoons butter, melted (optional)

In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix these ingredients lightly with your fingertips. Using your fingertips or a pastry blender, cut in the butter and shortening until the mixture looks like crumbs. Your fingertips work best, but try to work quickly so the fats don't melt. Cold is key when making crusts and biscuits. Make a shallow well in the center and add the buttermilk. Stir, again with your fingertips (or a spoon, you sissy) just until the dough comes together. It will be a sticky mess. Be sure to scrape as much dough as you can off of your fingers/spoon.

Turn the dough out onto a heavily floured surface, dust the top of the dough with flour, proceed to drop flour on the floor and make a mess. Gently fold the dough over itself 5 or 6 times. Turn it a few degrees each time you fold it. Press the dough out until it's about an inch thick. Then, using a 2-inch cutter, cut out your biscuits. It's helpful to dip the cutter into a bit of flour every other time you cut a new biscuit. Place the biscuits on a greased or lined baking sheet. Reform the scraps of dough, working it as little as necessary, and continue cutting. If there is any scrap dough left over after the second pass, just discard it. Bake the biscuits at 450 degrees for about 15 minutes or until they are golden on top. Brush with melted butter.

This was my very first batch (from March-ish?). They came out
slightly lopsided but so yummy!

OR

After you've cut out your biscuits, lay them on a wax paper lined baking sheet and place them in the freezer for at least 4 hours. Then, put them in a plastic zip top bag and freeze until you need them! When you want to bake them preheat your oven to 350 degrees, place the frozen biscuits on a greased or lined baking sheet and bake for about 22 minutes.

*If you don't have any buttermilk on hand, fear not! Just add a tablespoon of white or apple cider vinegar to a cup of milk and let it sit for about 5 minutes. It doesn't have the exact same tang, but it will have a similar acidity to buttermilk, which I find necessary for this recipe.

This isn't a very "healthy" item that I can have all the time now that I'm making an honest effort to change how I eat. But man, oh man, to I look forward to these as a treat every few weeks. I hope you enjoy them, too!

Elle

PS The picture of the biscuits count as my photo for Photo Friday. Two birds, one stone, blah blah blah.

Quality ingredients for quality cooking

I was recently asked by a friend about some of the ingredients I use in my cooking. She asked me if I use store-brands or if there are brand names I swear by or if any of that really matters. Of course, the answer to that is not simple at all. The ingredients I use are based largely on what my budget is at this point in my life. I can't afford to go to Dean and Deluca and drop $20 on a pound of strawberries. Not that we have a Dean and Deluca in my neck of the woods, but hopefully that gets the point across. I buy products that are on sale, I buy store brands for many things because they really are just as good as the brand name. I shop at places like Aldi and Trader Joe's (owned by the same company, by the way) because they offer great products for reasonable prices. And with the constantly rising or fluctuating costs of food these days, these stores have become invaluable to me and my family.

I try to buy organic produce when I can. I pay attention to labels and I am very conscious of what I'm going to feed my family. We've cut out most processed goods and we try to eat as cleanly as possible (though the occasional M&M or Reese's Pieces never hurt anyone!). But like I said, we're on a budget. And a budget doesn't always allow for the best of the best. There are, however, some ingredients that I refuse to skimp on. The first 3 items that come to mind are:

Flour- I use King Aurthur All Purpose flour. It is a staple in my pantry. It has never failed me. I will use Pilsbury as a back up, but I will always choose King Authur first. The grain is grown in the US, it is a decent and fair company, and nothing else measures up to the quality of their product in my opinion. For cake flour, I use Swan's Down. I use it, again, because not much else measures up to that. Plus it's an old, tried and true company that's been around for more than 100 years. They must be doing something right. My grandmothers use/used Swan's Down, my mother uses it, and now so do I.

Butter- So...I mostly* use a store-brand, unsalted butter. But this is listed here because I use butter as opposed to margarine, which is much cheaper. Whether or not margarine is one molecule away from being plastic is true, I still will not put something with that many unpronounceable ingredients into my cooking. It's just...icky. That's right. Icky is a technical term. Deal with it.
*I buy Land O'Lakes or Plugra, which are my favorite brands, if I can get them at the same price or slightly cheaper than the store-brand if they're on sale. It's rare but it happens.

Bacon- As a friend of mine just found out this morning, buying cheap bacon will leave you feeling cheated and sad. It can look amazing, but if the price is too good to be true, it probably is. Many store brands or cheap/off-brands are injected with brine or water. So the bacon looks great, but shrinks down to a third of the size it started out as after it's been cooked. Kinda like Shrinky Dinks. If you are lucky enough to have a local butcher, awesome! Support your local economy and get a great quality product even if you have to pay a little more. We aren't that lucky. So I like Wright brand bacon. I buy it almost exclusively. They provide a tasty, reliable product still at a reasonable price.

Of course, this list could go on and on. There are a lot of products that I enjoy and prefer over most others. But those three are something you will find in my kitchen no matter what. If the zombie apocalypse does happen, those 3 things will be in my emergency kit (since my emergency kit includes a battery operated refrigeration unit of some kind and a dutch oven).

What about you? What products or brands do you prefer over any other?



***I am not being paid to promote the brands listed in this post in any way, shape, or form. I am explaining my preferences and personal experiences with these brands and do not benefit from you clicking any of the hyperlinks.***

Mmmm, butter...

Not a bad picture considering I took it with my phone.

No, I'm not channeling Paula Deen. And no, what I'm about to share with you will not cause you to gain weight or find yourself with a sudden onset of heart disease just by reading it. Ready? Here we go...

Tonight I made Garlic Rosemary chicken breasts for dinner. I used a method that I don't typically use. Let's face it, with a [nearly] 15 month old boy that can't be left alone for 2 seconds without trying to give the cat an unwelcomed hug or standing on something he shouldn't, the less steps I use in my cooking, the better. Keeping the kid alive tends to be more important in our culture than cooking a perfect supper. But tonight I decided to go the extra mile. And what do you know?! The kid is still alive and dinner was delicious!

A few days ago, Charlie saw the January cover photo of Bon Appetit magazine with this glorious, golden pork chop front and center. And of course, he asked me if I could make it. So I picked up the issue, flipped through to the cover recipe and picked it apart. It was less of a recipe and more of a lesson in basting. I thought, "Sure! I can do this! I did it in culinary school. It's a pretty simple idea, really." But I didn't have any glorious, 2-inch thick pork chops. Chicken was on my weekly menu, though. It was supposed to be chicken kabobs, but food on a stick is better left for the Summer months. Garlic Rosemary chicken it is! I turned Yo Gabba Gabba on for the dude, peeked in on him every few minutes, and started dinner.

This is what I did:

I placed an oven-safe skillet on medium heat and added about a teaspoon of rosemary infused olive oil- enough to coat the bottom of the skillet. [Pan spray or regular olive oil will work just fine, too.] I also turned my oven on to 400 degrees F. I took 3 boneless/skinless chicken breasts, patted them dry, and seasoned both sides with kosher salt and black pepper. I placed them in my preheated pan for about 4 minutes; just until it started to brown. Then I flipped each breast once letting the other side cook for another 4 minutes. I sprinkled in some dried rosemary and placed the pan in the oven. I let the chicken cook in the oven for about 15 minutes. Keep in mind that these were very thick breasts (about 1 1/2 inches) and still a little icy in the middle so timing will vary. After the chicken was almost cooked through, I pulled the pan out of the oven [WITH A POTHOLDER OR OVEN MITT] and set it back on the stove at medium heat. This is where it gets good. I then added 2 whole, peeled garlic cloves and 2 to 3 tablespoons of butter to the pan. When the butter melted I tilted the pan slightly forward, took a soup/cereal sized spoon, and ladled the butter over each chicken breast repeatedly for several minutes. Then I turned off the heat and set the pan to the side to let the chicken rest for about 10 minutes. After it had some time to relax (being delicious is hard work after all) I sliced it, spooned a little bit of the goodness from the bottom of the pan over the chicken, and served it with roasted veggies.

The basting method takes a little more time and effort, but the product is so yummy! It works well because you are cooking the meat more evenly this way. The less you flip the meat and move it around a pan, the more evenly it will cook. And by basting it with a hot liquid, you're helping cook both sides at once, while locking in the flavors and moisture that is crucial to cooking meat perfectly. Plus, you're making use of all of those wonderful brown bits in the bottom of the pan. In my opinion, basting will yield the most flavorful chicken, pork, or steak you've ever had. It's how a lot of professional steakhouses cook their steaks, rather than using a grill.

So there it is...the [butter] basting method. You can do this with other meats using other oils, wine, or even just some stock. It's a pretty simple concept, it just takes a little more time. But, like I said, it's well worth the effort.

Elle

PS The title of this entry was a toss up between "Mmmm, butter..." and "Let's get basted!". You're welcome.

Glorious Butter!

Show #3 is here and we're talking about butter! We have some fun facts to share and some recipes, too. I hope you'll give us a listen and enjoy :)

In the first segment, I mention that I was at my Aunt's wedding a few weekends ago and that the theme was cows; Jerseys and Holsteins. It was all very adorable. And here's the cake!



(And also a cowbell...)


A few fun facts I forgot to mention on the show:
~It takes roughly 10 quarts (or 21 pounds) of whole milk to make 1 pound of butter.
~Food scientists have discovered over 120 unique flavor compounds in butter which contribute to it's flavor.
~The United States produces 1.2 billion pounds of butter each year.
~Butter (like *many* other things) was once used as currency. People would barter for merchandise at a town store or general store with butter.

Now to the really good stuff- the recipes!

Mason Jar Butter
1 pint of heavy cream*
1 large mason jar with lid and ring
cheese cloth

Let the cream come to room temperature. Pour it into the mason jar, put the lid on VERY tightly and shake it to your heart's content! It'll take 20-30 minutes to actually form the butter. I made this little project a family affair (because my arms was getting tired). My family took turns with me. I did manage to take a few pictures so you know what to expect.

Starting out with cream and a jar with a good, tight fitting lid.



After about 5-6 minutes, it should be a beautiful whipped cream consistency.


When you hit the 15-20 minute mark, you should start seeing something like this. The butter is starting to form, meaning the butter fat is separating from the buttermilk.


You can stop shaking when you see this- a big clump of butter in the middle of all that liquid.

Now comes the dirty work. You need to get a medium bowl and place a few layers of cheese cloth in the bottom. Pour all the contents (solid and liquid) on top of the cheese cloth. Strain the butter, then rinse it under cold water (while wrapped in the cheese cloth) until the water starts to run clear. Then dab the little bundle of joy with a paper towel to get rid of any excess water. Finally, put your butter into an air tight container and voila! Homemade butter. And let me tell you, it's worth the sore muscles. If you'd like to have salted butter, add about a half teaspoon of salt after the butter is made and rinsed. Mix it very well before storing. This makes just under a cup of butter.

Yay! Almost done. Just have to rinse and add salt. Then you have...


...glorious, fresh butter!

*It's best to use regular ole heavy cream. Avoid "whipping cream" as sometimes it contains a bit of a sweetner. It's also a good idea to avoid "Ultra-Pasteurized" cream. It's hard to come by around these parts, but the fresher and the less it's been processed, the better.

And now, death by cookies! Brought to you by the American Heart Association's list of things that will clog your arteries! Okay, not really. But these are definitely meant to be a treat and made every once in a while.

Buttery, buttery shortbread cookies
2 cups (1 pound) unsalted butter, at room temperature
1 cup granulated sugar
4 cups all-purpose flour
2 Tbsp. cornstarch
1/2 tsp. salt
1 tsp. vanilla extract

Preheat your oven to 350 degrees (F). Line 2 baking sheets with parchment paper. Beat the butter with a hand mixer or a in a stand mixer for about 5 minutes. Then add the sugar and cream together for 2-3 minutes at medium speed. Add the cornstarch and flour. Mix until all ingredients are incorporated. Roll into 1 inch balls and flatten them on the cookie sheet slightly with your fingers or palm. Bake at 350 degrees (F) for about 15 to 18 minutes. The tops should be VERY light, golden brown. Allow to cool for about 5 minutes before transferring to a wire rack to cool completely. They are totally yummy while slightly warm, but they taste even better the next day. The recipe makes about 4 dozen cookies.




Compounds Butters
Apricot-chipotle butter:
2 sticks unsalted butter, at room temperature
1 Tbsp chipotle in adobo sauce (1 chipotle seeded and minced, plus sauce)
2-3 Tbsp of apricot preseves (depending on how sweet you'd like it)

Garden Butter:
2 sticks unsalted butter, at room temperature
2 tsp of the following (fresh or dried):
Basil, oregano, thyme, parsley, lemon zest
1 tsp crushed red pepper flakes
1 clove of garlic finely minced
Salt and Pepper to taste

Cinnamon-honey butter:
2 sticks unsalted butter, at room temperature
2 tsp ground cinnamon
2 Tbsp honey

To make any of these, simply blend all ingredients well with a spatula, hand mixer, or in a stand mixer. You can serve these as just a spread or you can roll the butter into logs and freeze them. Then cut slices of the logs to top meat, potatoes, or soups for a last minute addition of flavor.

Hollandaise
Here is the best reference and set of recipes I could find for Hollandaise. I took a second look at Alton Brown's and realized that I only used his measurements, but everything else was different. So, here ya go. Happy sauce making!

Questions, comments, etc.? We want to hear them! Leave a comment here on the blog, on our Facebook page or at thegeekygourmet@gmail.com and we'll get back to you asap :)

<3 Elle

Misadventures in the wonderful world of sauces!

A few nights ago, I had to come up with something to eat. Charlie and I were both tired and it was getting late, so we decided on breakfast for supper. He had never had Eggs Benedict. He's been wanting to try it and has been asking about it for a few weeks. I thought I'd give it a go. I know it isn't something that is terribly hard to make, as I've made it previously. And it is rather filling. I thought the dish would suit our tastes pretty well for that night. Between that and some crispy homefries, we'd have a pretty delicious meal!

For those who don't know, Eggs Benedict is a split and toasted English muffin; each side topped with a slice or two of Canadian bacon, a poached egg and hollandaise. This dish is quite common on breakfast and brunch menus all over the US, France and many other countries, I'm sure. Some say that the recipe originated at the Waldorf Hotel in New York. Others suggest that it came from a French Provincial cookbook. There are so many variations of the dish as well, but the one thing they all have in common is the sauce. Hollandaise is an emulsion of egg yolks and clarified butter. Add some salt and a splash of lemon juice and you have one of my very favorite sauces in the whole wide world. It's fantastic on veggies, eggs, and many different kinds of meat.

At any rate, I set out to make Eggs Benedict for our supper. Toasting English muffins? Duh. Frying up some Canadian bacon? Again, duh. Poaching eggs? Not always a cake walk, but I usually fare pretty well if I crack the egg into a small dish and carefully float it into the water. (We poached dozens of eggs every Sunday for brunch at the restaurant I used to work at. I've had lots of practice.) Whipping up some hollandaise? I've made it quite a few times in the past and have been successful. But it's been a while...and boy howdy could you tell that it has been a while. Apparently making this sauce isn't quite like riding a bike.

Attempt number 1 was a disaster. The sauce never emulsified. I started out using the double-boiler and whisked manually with no hope at all. I quickly transferred it to a blender thinking that maybe more speed would be helpful. Nope. My last hope of saving it was using a hand mixer. I think all that really did was piss it off . It went from not being a runny mess of warm butter with some egg yolks at the bottom to a broken, gloppy disaster. I believe my issue was not whipping the egg yolks properly before starting to heat them. I also think that my clarified butter was not cool enough. After many tears and a bit of yelling, Charlie made me swallow my pride and look at a recipe he found online. I looked at it, reluctantly (because I'm supposed to know everything), and went back out to the store to get more butter.

Attempt number 2 went so much better. I clarified about a cup and a half of butter and put it in the fridge to cool faster. While that was cooling, I put a small sauce pan of water on to simmer. In a medium metal bowl I put two egg yolks in with about a tablespoon of ice water. Then, I beat the hell out of those eggs. They were frothy, pale, and thick as they should have been. I placed the bowl over the double-boiler and whisked like a mad woman in order to cook the yolks a bit and bring them up to temperature before streaming in the clarified butter. I whisked and whisked and whisked. I whisked so much that my arm was sore for 2 days. But the sauce emulsified properly and was rather tasty, if I do say so myself. It was a little thicker than I'd like, but I still say it was a success. Charlie enjoyed the Eggs Benedict very much, as did I.

I think what made the failure even more hard to take was the fact that I had just been ranting and yelling about how to properly make hollandaise the night before this ordeal. Charlie was watching a news cast of sorts and there was a woman showing a "short cut" in making a hollandaise sauce. She claimed that the sauce would come together faster if you heat the butter. Um, no kidding? Then I realized she assumed that you make it with cold, whole butter. Really?! Whole butter? Wow. That seems like a terrible idea.

The moral of the story, ladies and gentlemen, is this: Patience and a refresher course can make all the difference in something that you may have done in the past, but not recently.

As much as I hate to admit it, I don't know everything.

Elle