Monthly Archives: November 2012

Olive Oil and Herb Drop Biscuits

Olive Oil and Herb Drop Biscuits
It seems like every time it snows here in the Northeast, I get this urge to make something homey and comforting. Yesterday was no exception. We had a really pretty snowfall. Just enough to make every surface bright and glittery like a Christmas card. I made a big pot of this soup and whipped up these super easy biscuits. When I tell you super easy…truly…they could not be easier.

Olive Oil and Herb Drop Biscuits

1 C. buttermilk or 1 C. milk + 1 t. cider vinegar
1 C. whole wheat flour
1 C. cake flour
2 T. golden flaxseed meal (optional)
1/4 t. baking soda
1/2 t. salt
1/8 t. freshly ground black pepper
1 T. Parmesan, grated
1 T. finely chopped fresh herbs
2 T. cold butter, cut into small cubes (See Notes)
2 T. extra virgin olive oil
Preheat your oven to 450 degrees.
If you do not have buttermilk, combine the milk and vinegar in a measuring cup and allow to sit while you prepare the rest of the ingredients.
In a medium mixing bowl, whisk together the flours through the herbs. Using either a pastry cutter or two forks, cut the butter and olive oil into the flour until it resembles course crumbs.
Make a well in the center of the flour and add the buttermilk or milk mixture. Stir just to combine. Don’t overwork it. It’s fine if you see some specks of flour.
I like to let the dough sit for a few minutes, then using a 1/4 C. measuring cup, scoop the dough out onto a parchment lined baking sheet spacing them out about 2 inches apart.
Bake for about 12 minutes. Check them early…they should be just golden on top.

Notes:

  • I like to serve these with extra virgin olive oil for dipping instead of butter. Just crack some pepper and a few pinches of chopped herbs!
  • The herbs I used in my biscuits were: parsley, sage, rosemary and thyme (I feel a song coming on!)
  • If you’d like to, you can use 1/4 C. of olive oil instead of using 2 T. butter and 2 T. olive oil.  They turn out just as delicious!
FacebookTwitterGoogle+TumblrKindle ItStumbleUponRedditEmailPrintFriendlyShare a little love...

Potato Soup with Caramelized Tipsy Onions

Potato Soup with Caramelized Tipsy Onions

I love the flavor of caramelized onions. It’s deep, sweet and tasty! And these onions are happy…they’ve been doused with some port wine! I think I made up this potato soup just to have some kind of a stage for the onions! Don’t get me wrong, the soup is delicious, but I think the onions make it really special. Experiment with your favorites. If you don’t like onions, try topping this soup with shredded sharp cheddar cheese, a pesto of fresh herbs or crumbled bits of bacon. Serve this with a hearty bread or some biscuits and it’s a great winter meal.

Potato Soup with Caramelized Tipsy Onions

2 T. olive oil, divided
3 medium onions, one chopped and two cut in half and sliced
2 – 3 stalks celery, sliced
4 sprigs sage, tied with string
2 bay leaves
1 clove garlic, chopped
6 C. chicken or vegetable stock
4 large russet potatoes, peeled and cubed
1 T. butter
pinch of sugar
leaves from 3 sprigs of thyme
1/2 C. port wine
1/2 C. cream

salt and pepper to taste

In a large pot over medium heat, sauté the one chopped onion, celery and herbs in 1 T. of the olive oil being very careful not to get them brown. Once the onions are soft, add the garlic and continue cooking for a minute.

Add the stock and raise the heat to high. Bring to a boil, then simmer while you peel and cube the potatoes.
Add the potatoes and continue simmering until fork tender.
While the potatoes are simmering, prepare the caramelized onions. In a 12″ skillet over medium high heat, cook the onions in the remaining 1 T. olive oil and 1 T. of the butter. Add the pinch of sugar. This will help caramelize the onions a bit more.This process will take time to get the onions a really nice dark brown, but not burnt. Once they get going, reduce the heat to medium, add the thyme leaves and keep stirring them around. Getting the right color will take about 12 or more minutes.  Once they look deep brown, add the port wine and simmer for just a minute or two until the wine has evaporated into a glossy syrup. Remove the pan from the heat and set aside.
Once the potatoes are soft, remove the sage bundle and the bay leaves. Add the cream and stir.
Before blending the soup, I like to use a measuring cup and remove about 2 cups of the soup and put it aside so the soup will have some cubes of potato. If you want your soup completely smooth, skip this step. Using an immersion blender or hand blender, blend the soup in the pot until creamy and smooth. Return the 2 cups of soup to the pot and stir.
To serve, ladle the soup into a bowl and top with about a tablespoonful of onions.

Notes:

  • If you do not have port wine, try using sherry, red wine or even white wine. The point is, just get those onions tipsy!