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 was a fairly straightforward soup – Chestnut and Pear. In fact, the hardest part was finding the jar of chestnuts (New Seasons, but I also saw them at Cost Plus). Like I do for a lot of the FFwD recipes, I cut this one in half and we still ended up with about three generous bowls of soup.
Honestly, I was a little unsure about this one. In a jar, chestnuts just look really, really unappetizing (at least to me). But, once you add the onions, rosemary, broth, and garlic (if there wasn’t garlic in the original recipe, I’m sure I added some), it was really good! Mostly savory, with just a little sweetness from the pear.
My photos are below and everyone’s posts are here. And like always, French Fridays recipes are in the cookbook, Around my French Table by Dorie Greenspan.
. . . → Read More: FFwD: Chestnut and Pear Soup
Over the next couple of days I’m going to be posting two ideas for St. Patrick’s Day meals and this first one uses two very Irish ingredients — Guinness stout and lamb. It does take awhile to cook but the reward is worth it.
Of course, there’s also the challenge of finding a pot big enough to fit the lamb shanks in (usually my downfall), which is definitely tricky, but again, very much worth it in the end. If you have leftover braising sauce (and you probably will), it’s great used in lentil soup. Just thin with a little more chicken broth and cook your lentils in it. Mmmmm….lamb-y.
On the side — Polenta & Cabbage: This is sort of a colcannon-type dish but with polenta instead of potatoes. Just cook up a batch of polenta like usual (one part polenta whisked into four parts boiling liquid), and when it’s almost done, saute some sliced cabbage in separate pan, using about a tablespoon of butter. Add salt and pepper and let it get a little golden in places. Add the cooked cabbage and butter to the polenta and stir in . . . → Read More: Guinness Braised Lamb Shanks for St. Patrick’s Day
Update: Voting will start on February 14th and run through February 28th. You can vote for me here at Lamb Lover’s Month!
Recently, I was asked to participate in the American Lamb Board’s Dinner for Two Recipe & Photo Contest, which is a absolute treat because I really do love lamb. Even more awesome, is that they sent me some lamb to use in developing a recipe for this contest. Seriously like Christmas. Delicious, lamb-filled Christmas. Or, Valentine’s Day, actually, since the theme of this contest is Dinner for Two.
The idea here is that you and the companion of your choice can make this meal for a lambtastic and romantic (or completely platonic) meal. And honestly, this would make a great Valentine’s Day meal — and I’m not just saying that because I want to win. No, really…
There are a lot of components here, but it’s all pretty manageable even for a week night. After getting home from work, just start with getting the tomatoes ready to go in the oven and you can roast those whenever. Rub the lamb with the smoked paprika. Start . . . → Read More: Lamb Lovers Month: Smoked Paprika Lamb Chops, Green Olive-Goat Cheese Risotto and Roasted Cherry Tomatoes
This New Year’s Eve was celebrated with an extravagant, beautiful meal at Castagna. Now, we visit the informal, cafe side with a fair amount of frequency, but this is only our fourth visit to the fancy-pants restaurant side — and our second visit since Justin Woodward took over the kitchen.
1752 SE Hawthorne Blvd.
Portland, Oregon 97214
Normally, I’ll be the first to admit that I am probably more fond of a hearty bowl of rustic pasta and some bread than a multi-course, artfully-prepared meal. But sometimes the arty, multi-course, modernist meal is really fun and amazing! Plus, thanks to this meal, I now have a new favorite after dinner beverage.
The service (as expected) was great. Each course was explained and described to us and generally, I really enjoyed everything I was presented with. That’s another bonus to meals like this, you get to try a lot of different items and presentations. Things you would probably never otherwise try. You may not love them all but it’s fun to sample the variety.
My favorites of the night were the rye cracker-sprouts-pate amuse bouche, the roasted beet dish (which is crazy since I generally . . . → Read More: Last Dinner of the Year: Castagna in SE Portland