I have a new favorite baking product – and it is Spelt Flour. I’m not quite sure what it is about it, but everything I’ve baked with it just has a velvety, rich, full flavor that I am in love with. When using, I’ll typically replace one half of the white flour in a recipe with the spelt flour. I have been experimenting with it for awhile now in pie/tart crusts, scones, cookies and now…biscuits!
For this recipe, instead of using half spelt flour and half regular flour, I used light spelt flour mixed with just a little unbleached, white flour. Light spelt flour has most of the bran and germ removed, so the end result won’t be as heavy as using regular spelt flour. I wanted these biscuits to be on the fluffier side, so I decided to go this route.
The result was a flakey, flavorful biscuit! It may seem like there’s a lot going on here (there is — sage, orange zest, black pepper) but it works.
Make a batch now to freeze for Thanksgiving or just use them for weekday breakfasts with orange marmalade or . . . → Read More: Spelt Biscuits with Sage, Orange Zest, and Black Pepper
This week’s French Fridays with Dorie is Apple Compote Two Ways or as the French would say half of it, Compote de Pommes Two Ways. I made mine the second way — basically I kept cooking it until it was super think. Then added some butter. I was expecting something like dark apple butter, but it was really just more like thick applesauce. And unfortunately, I’m not a huge fan of applesauce. So, I decided to use it to make muffins, which is something I typically do when I have applesauce around.
Notes: I did make a half recipe, so I used three apples. Empire apples to be specific. And, also because I knocked this one and next week’s Chestnut and Pear Soup out at the same time, I had a little extra rosemary and put a small sprig in with the apples for the initial cooking time. The half recipe gave me a bit more than a half cup of apple compote.
Here’s a link to everyone’s apple compote posts and my photos (and the muffin recipe) below.
. . . → Read More: FFwD: Compote de Pommes Two Ways and Apple Compote Buckwheat Muffins with Hazelnuts, Raisins, and Molasses
2035 SE 39th Avenue
Portland, Oregon 97214
Recently, there was a restaurant a mere seven blocks from our house that we never got around to trying — Kingdom or Roosevelt. But, just last weekend it reopened as a neighborhood brunch spot called Trinket, and we tried it right away (well, within a week). I think that says something about my love of brunch over my interest in meat-centric, wild game meals.
Honestly, I really love that there’s a restaurant in this space — I pass by it everyday on my walk to Mt. Tabor. (Okay, most days. I walk most days). Anyway, when I heard that Trinket was open, I insisted to jwa that we go right away (again – love of brunch). So we did.
Stepping into the restaurant on Saturday around noon, it was about three-quarters full, and we got a table right away. A bloody mary and pineapple melon mimosa were soon to follow, as were delicious pistachio sticky rolls and coffee. As I usually do when trying a new place for breakfast or brunch, I got the eggs benedict. Here it’s made with duck eggs and I soon discovered that . . . → Read More: A SE Portland Brunch at Trinket
Sen Yai Noodles
3384 SE Division Street
Portland, OR 97214
Noodles for breakfast? That’s crazy-talk! Of course, it isn’t really and technically, most of the breakfast menu items at Yen Sai are soups, porridges, eggs and breakfast-y what-nots. We went to a preview breakfast Tuesday and left plenty full and fairly ready to start the day.
This is, of course, the newest restaurant within the Pok Pok empire, and it just opened at the end of last week. They have hours for breakfast, lunch, and dinner and while the first meal of the day was delicious, I really want to go back later in the day and try a lot of other things — like the stewed duck leg over wide rice noodles, all of the stir fried noodles and of course, the phat thais.
That said, if you go in the morning, you should get the Salapai (steamed buns with sweet, shredded pork and fried shallots), the Kafae Boraan (Thai coffee with condensed milk and sugar), Jok with a poached egg, and the Khao Tom rice soup (also with a poached egg).
We just walked by the other evening and they were already . . . → Read More: Breakfast at Sen Yai Noodles
These are oddly delicious little scones that are great as a quick breakfast or afternoon snack. Odd mainly because the dough is very wet and sticky so that you can’t really pat it down and either cut the scones into wedges or circles like normal. You sort of have to scoop the dough out like cookies. I’ve also really been digging the spelt flour lately. These are just the first in a long line of biscuits and breads I’ve been experimenting with lately. Hopefully more on that soon.
The original recipe for these scones used agave nectar, but I prefer using honey or maple syrup. Both substitutions seem to work very well. I’ve also successfully made these scones with different berries — blackberries and blueberries.
Raspberry Olive Oil Spelt Scones
Adapted from a recipe in Food & Wine magazine
2 cups spelt flour
1 tbsp baking powder
1/2 tsp salt
1/3 cup olive oil
1/3 cup honey (or maple syrup or agave nectar)
1 tbsp vanilla extract
1/3 cup hot water
1 cup fresh . . . → Read More: Raspberry Olive Oil Spelt Scones