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Buttermilk Biscuits with Chives and Goat Cheese

By on May 28, 2009 in Breakfast, Recipes

Chives are kind of like parsley for me — I frequently use them as a garnish, but never as a primary ingredient. But after receiving a huge bunch of chives in my Greenling box a few weeks ago, I thought it was time to change that.

Anyone else know some recipes that use chives as a main ingredient?

From Simply Recipes

Ingredients:

  • 2 c. all purpose flour
  • 2 tsp. baking powder
  • 1 tsp. sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 c. (1/2 stick) chilled butter, cut into 1/2-inch cubes
  • 1/4 c. to 1/2 c. of freshly chopped chives (can also use chopped green onions)
  • 1 5-ounce log soft fresh goat cheese, crumbled (I’ve never seen a 5 oz. log of goat cheese; mine come in 4 and 8 oz. sizes. I used 4 oz. and it was plenty.)
  • 1 c. buttermilk (plus 1 Tbsp. for finish)

Directions:

  • Preheat the oven to 400 degrees. Line 2 baking sheets with a Silpat or parchment paper. (Elise’s recipe doesn’t say to butter the parchment paper, but I would. Mine stuck to the paper. Actually, I’d use a Silpat to make these again. I just didn’t have 2 of them.)
  • Combine flour, baking powder, sugar, baking soda, salt and pepper in a large bowl.
  • Incorporate the butter into the dry ingredients with your hands until it’s crumbly.
  • Add the chives, goat cheese and buttermilk. Stir with fork just until a sticky dough forms (bits of cheese will be visible in dough).
  • Turn the dough out onto a lightly floured surface (I needed much more flour than “lightly floured” to knead it) and knead gently 8 times with floured hands. Do not over-knead!
  • Form into a round, about 3/4-inch to an inch thick. Cut the round into 8 wedges.
  • Use a pastry brush to brush on some extra buttermilk over the surface of the wedges.
  • Bake for ~20 minutes, until the tops are golden brown.


Mine weren’t as golden brown as I would like because my oven started smoking in the middle of cooking; I had to reduce the heat and cook them for a few minutes longer instead. Oh well. That’s what I get for not having a self-cleaning oven.

Verdict:
Wow. Wow, wow, wow. I should say that my husband didn’t care for these because he doesn’t like goat cheese (weird, I know), but take my word for it — these were absolutely incredible. The dough was light and the buttermilk gave it a tang that went so well with the tanginess of the goat cheese. The chives mellowed in the baking process so that while the onion flavor permeated throughout the biscuit, it was mild and pleasant.

Comments { 2 }

Bison Burgers with Caramelized Onions and Red Potato Coins

By on May 27, 2009 in Main Dishes, Recipes

This meal is so straightforward with so few ingredients that simple prose is sufficient. =)

To carmelize onions: melt butter in a skillet over medium heat, add sliced onions and a pinch of salt (sometimes I add a pinch of sugar too), and cook until the onions are soft and slightly browned (i.e., “caramel”). Stir frequently and watch constantly; don’t let the onions burn. **If you want to make this a meal you make entirely on the grill, don’t be afraid to stick your skillet directly on the grill! Bobby Flay does it all the time.**

The bison burgers were easy also — form ground meat into patties, add some salt (garlic salt, if you’re in my house), and either grill or pan-fry (~10 minutes for “medium” burgers). The meat is pretty lean, so you might need to spray the grill or pan with Pam to prevent sticking.


Those are homemade burger buns, but they turned out more like rolls, so I’m going to spare you that recipe.

Lastly, for the potato coins, slice the potatoes in 1/4″ discs, toss with a bit of olive oil, salt and pepper, and either grill or roast for ~15 minutes at 400 degrees (flipping once) until crispy on the outside and soft in the middle.

Verdict:
Quick, summery, and delicious! Best yet, with the exception of the cheese, this entire meal was made from local produce and meat. The veggies all came from our Greenling box and the meat came from the Shape Ranch booth at the Pearl Brewery farmer’s market.

Comments { 1 }

Blackberry-Peach Crisp

By on May 23, 2009 in Desserts, Recipes

You know those nights where company is coming over without much advance notice? That’s what this recipe is perfect for. It’s made of things that are always in my pantry and can be adapted to whatever fresh or frozen fruit you have in the house. I used the peaches and blackberries that came in our Local Box this week.

I originally made this dessert for just 2 people in 6 oz. ramekins. For company last night, I tripled the recipe and baked it in a pie dish.

Ingredients:

  • 2 c. fruit
  • 6 Tbsp. butter, softened
  • 1 c. oats
  • 3 tsp. flour
  • 1/3 c. brown sugar

Directions:

  • Preheat the oven to 350 degrees.
  • Cut the fruit into small chunks (~1/2″) and spread it in the bottom of a pie dish.
  • Combine the remaining ingredients in a small bowl, then spread it on top of the fruit.
  • Bake for ~40 minutes. Let cool for a few minutes before serving.

Verdict:
The peaches were so sweet and the blackberries were a bit tart, so it was really a perfect combination of fruit for this crisp. The soft, fresh fruit is also a nice contrast to the crunchy, rich crumble topping. Such a quick, comfort food-like dessert. I’d highly recommend eating this with vanilla ice cream!

Comments { 1 }

Mango Salsa

By on May 20, 2009 in Appetizers & Snacks, Gluten-free, Recipes, Salads, Side Dishes, Vegan

Mango salsa is refreshing, spicy, and perfect for summertime. I like eating it with grilled fish, alongside burgers, or just plain with some salty blue corn chips.

From Simply Recipes

Ingredients:

  • 1 mango, chopped (click here for tips on how to cut up a mango. I actually used 2 mangos to balance out my overexuberance with the jalapeno.)
  • 1/4 c. cilantro, finely chopped
  • 1 jalapeno, finely minced (I used some of the ribs and seeds for extra spice. My mouth was on fire. I wouldn’t recommend this for the faint-of-heart.)
  • Juice of 1 lime
  • 1/2 small red onion or the entire bulb of a red spring onion, finely chopped
  • Plenty of kosher salt and pepper
  • 1 cucumber, peeled and diced (I omitted this because I didn’t have any cukes in the house.)

Directions:

  • Combine all ingredients in a bowl and toss. Adjust seasonings to taste. Let the flavors marinate for an hour or so before serving.

Verdict:
Yummy! So fresh and a deliciously light accompaniment to our bison burgers. Remember that when cutting up spicy peppers like jalapenos, you might want to wear rubber gloves. It’s no fun when you forget that you chopped up a pepper hours earlier (even after multiple handwashings!) and you rub your eyes. Ow.

Comments { 2 }

Kohlrabi and Greens with Brown Butter

By on April 6, 2009 in Gluten-free, Recipes, Side Dishes

imgp7086For dinner Friday evening, we tried this way with kohlrabi. Tasty and simple, it made a great side.

 
 
 
 
 

 

 

Kohlrabi and its Greens with Brown Butter

[adapted from The Santa Monica Farmers' Market Cookbook by Amelia Saltsman]

2 pounds kohlrabi with leaves
3 T unsalted butter
salt
 
  • Trim stems and leaves from kohlrabi bulbs, reserving and chopping the best-looking leaves. Peel bulbs, halve, and then cut crosswise into thin slices.
  • In a large skillet over medium heat, melt butter. When it starts to brown, add the kohlrabi slices and leaves and season with salt. Cook, stirring occasionally, until slices are browned and leaves are wilted, 7 to 8 minutes. Reduce heat to low, add a little water, and cover, stirring occasionally, until slices are tender, 15 to 20 minutes. Add additional water if the pan seems dry.

How have you eaten your Local Box kohlrabi lately?

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Comments { 1 }