Recipes

June Salad with Buttermilk Dressing

Wednesday, February 17, 2016

  Read More...


Ramp and Buttermilk Biscuits with Cracked Coriander

Wednesday, October 21, 2015


Source:  Bon Appetit


Ingredients
3/4 cup chilled buttermilk
3/4 cup thinly sliced trimmed ramps (bulbs, stems, and green tops)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 large egg, beaten to blend (for glaze)
1/2 teaspoon coriander seeds, cracked


Directions:
Preheat oven to 425 degrees F.

Mix buttermilk and ramps in small bowl.  Mix flour, baking powder, salt, and pepper in processor.  Add chilled butter to processor; using on/off turns, cut in butter until fine meal forms.  Transfer flour mixture to medium bowl.  Add buttermilk mixture; stir until dough forms.  

Turn dough out onto lightly floured work surface and press out to 7" round, about 1/2" thick. Using 2" diameter biscuit cutter dipped in flour, cut out rounds.  Gather dough scraps; press out to 1/2" thickness and cut out additional rounds.  Transfer dough rounds to baking sheet.  Brush biscuit tops with some of egg glaze.  Sprinkle with cracked coriander seeds.  

Bake biscuits until golden brown, about 20 minutes.  Cool on rack.  Serve slightly warm or at room temperature.

Yields about 12 biscuits.  Read More...



Go Back


Tags

ramps bok choy Drinks radish goat Cheese jack cheese Apple plum tomatoe cream parmesan Spread beet greens cake tenderloin strawberry creme Greens chipotle crepes sour cream gazpacho habanero apples beef bulgar wheat spiced winter squash Salsa anise gorgonzola snow peas Tomatillos fraiche mushrooms green beans melon meatballs gouda artichoke vegetable honey autumn butter peach scallions Leek biscuits kirsch chives pasta baguette celeriac barley Red Onion watercress Jerusalem artichoke maple syrup cantaloupe carrot top flank steak crisp paste bloody mary remoulade dijon pine nuts curry anchovy dill fennel seeds chorizo currants pumpkin pie bruschetta beer sandwich Kale sweet potato zucchini tortillas plum tomatoes plums Spinach spelt feta poblano roasted pineapple Chevre sour cilantro heavy whipping cream garlic pecan chocolate walnut oil shrunken heads Cider knots latkes strawberries tart okra Beans kalamata onion tostadas pickled onions baby bok choy cauliflower basil turnip parmigiano gratin stuffing thai coconut milk capers potatoes lemon grass coeur a la creme Butternut cornmeal sausage blueberry vegetarian beets buckwheat arugula caesar cucumber vinaigrette cointreau almond milk chilies cream cheese chimichurri polenta coriander wasabi bread pudding pesto pork chop fritters chimmichurri almonds Dressing fennel rhubarb cranberry celebration Bread Poblano Chili wheat flour oats tomato corn pie Rice wine vinegar conserve imam Salad Potato coeur compote cockaigne daisy chicken bulgar pears peas frittata nectarine Recipes tomato sandwiches mushroom jack bbq pudding panzanella bean hickory Farmers' Market chili pork berry carrot fronds eggs spring steak bell pepper celery root scapes walnuts egg prosciutto turnips swiss green pepper collins Corn dilly shitake egg noodles radishes Cranberry Beans shiitake sweet sunchokes bosc pepper Side white beans beet Shitake Mushrooms tomato juice cheese sauce kohlrabi fondue mustard greens yellow onion asparagus muffins jam casserole reggiano Swiss Chard slaw mint fritter brown sugar couscous Tomatoes rouille fennel bulb carrots lettuce peppers chili peppers gruyere pecans absinthe olives yogurt kluski bayeldi flank wrap celery hearts chiles tuscan syrup shelling hazelnuts maple carrot tops Squash leeks Eggplant vanilla wafers blue cheese verde Soup sherry pancake chicken dinner salad Vegan bacon gin shallots buttermilk sesame strata