So here we are the beginning of January 2020! As I think about resolutions, I’m trying tone way more mindful and intentional (which just happens to be my word for the year). So one of my resolutions is to eat breakfast more often. That also includes having quick and easy breakfast available for me and my family to grab.
The first thing I made in this new year is biscuits. Yes, I know they may not qualify as a healthy breakfast but I also believe that anything made at home with quality ingredients better than anything processed outside my kitchen. If combined with a healthy protein and some fruit or veggies, a biscuit breakfast can take you all the way to lunch, without temptation.
I started with my Great-Grandmother’s Biscuit recipe. It laid out most of the ingredients and these instructions:
“Work in enough flour to work out. Cut. Bake”
By the way flour was not listed as an ingredient. I was able to cull together some instructions and made some beautiful biscuits. I have given you a few more instructions. Enjoy!
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Preheat oven to 475°
In a large bowl, whisk together flour, baking soda, salt and baking powder.
Grate butter, into flour mixture, on large hole side of grater box. Work in with hands. You want a coarse meal feel.
Put butter/flour mixture in freezer for a few minutes, here. You want everything to be cold when you start to work it.
Take bowl out of freezer and make a well in middle.
Pour buttermilk into well and start to mix together with a wooden spoon or your hands.
The dough will be sticky.
Turn out onto a lightly floured surface and knead, gently, 15 times.
Add more flour if you need and start to roll out dough to 1/2" thick. Then fold in half and repeat, 5 times. This step is important because you are forming layers.
Prepare a baking sheet by lining it with parchment paper.
Once dough is ready to cut, use a biscuit cutter and cut straight down. Do not twist when making biscuits. Twisting forms a seal and prevent steam which prevents lots of layers of flaky goodness. Place biscuits on parchment paper about 2 inches apart.
Bake at 475° for 15 minutes. Watch your biscuits. Every oven is different and you want a nice golden brown biscuit.
When biscuits come out of oven brush tops with melted butter, immediately. Let cool for just 5 minutes before serving warm biscuits.
In L.A. Halloween is the earliest we start to see Fall. For me it is also when I start looking to gather my family and friends together. There is no better way to get people together than a warm cup of soup and a comfort sandwich. So when the kids start collecting candy, I start making soups.
A soup and sandwich combo is perfect because it gives me an excuse to get up from the table and not be the only one in the kitchen. I love the idea of inviting everyone into the kitchen to ladle up a bowl of warm tomato soup and help themselves to my Panini bar, to make their own sandwich.
I found and interesting tomato soup mash up with French Onion Soup. It sounded great but had a lot of steps. Unless, it’s a holiday that is not how I want to spend my time in the Fall. I took the lead from Poole’s Diner in North Carolina and made it my own. The best is caramelized onions and the sweetness they add.
In addition to putting out a beautiful selection of meats, cheeses, breads and toppings, for the Panini bar, I also make these Grilled Cheese Roll-ups. They’re super easy and the kids love to be able to grab them and run out the door to Trick or Treat. Don’t tell the kids but I actually put a little bit of Dijon on the bread before it cooks.
I hope you all have a fabulous Fall season and a scary Halloween.
I am often asked why do I write about cooking. Why is it important to me that “you” cook? It’s often a hard question to answer. Maybe, because it feels existential to me; I cook therefore I am. Recently, I had a small epiphany to this question. I woke up early one morning, I went down stairs and noticed the pungent aroma of too ripe bananas. I immediately got to work on banana bread. My movements around the kitchen, to grab my ingredients were easy and lazy on a warm Saturday morning: three ripe bananas, an egg, some flour and sugar are the basics and then I can get fancy. As I worked it dawned on me, this is why I want YOU to bake. I want you to stumble into your morning kitchen and think “banana bread” or cinnamon rolls or whatever you are craving and not be intimidated, afraid or ill prepared to bake. It is gratifying to bake/cook for your family and friends. It is also extremely gratifying to be the teacher. I want your emails saying you succeeded or even failed with one of my recipes. Let’s walk through it and try again. I love running into you in the store and answering your questions about ingredients or techniques. Send me the pictures! I want to see.
So in turn this answers another question that I have been asked. What’s your voice? Who’s your audience? My voice is just me. And you are my audience. In any article you read whether it is here on my blog or a book or a magazine; I want you to feel like we are sitting at the island in my kitchen, sipping a cup of … and just talking. You can ask me anything and tell me everything. See you soon.
In a small bowl stir together flour, baking soda, cinnamon and salt. Set aside.
In an electric mixer bowl, mix together the peanut butter, brown sugar, white sugar, egg and vanilla until smooth and well blended.
Mash the bananas and then fold them into the wet mixture.
Ad the flour mixture and beat on medium low until just just combine. Some lumps are ok.
Pour batter into a greased 9X5X3 loaf pan. Bake at 350° for 1 hour to 1 hour 20 minutes.
I know that sounds vague but every oven varies and you don't want your bread to be over or under baked. A tooth pick should come out clean but just clean.
Run knife around edges and let cool completely in pan.
Put peanut butter, butter and confectioners sugar in a microwave safe bowl. Microwave and stir, in 30 second intervals, until smooth.
Pour glaze over top of turned out bread. Garnish with chopped peanuts. Let set for 10 minutes to set up before slicing.