Buttermilk Biscuits

I pulled out the biscuit cutter early Sunday morning and baked some biscuits for The Baker.  When he makes biscuits, he uses Mark Bittman's recipe.  My biscuits are from a faded and spattered recipe card that doesn't say whose biscuits are penned on it.  I do know that it is not my mother's recipe.  So far as memory takes me, she didn't make biscuits from scratch.  She made them from a can.  It wasn't as easy as it sounds.  You see, mother could not bring herself to pop open those cans.  No, she would corner one of us three girls to open the can for her.  When we balked, she offered up a dime for our trouble.  This was all well and good until we tried to hold those biscuits hostage by asking for a quarter to pop the can.  It was the end of her largesse.  Ever after, we were told to open the can!

SOUTHERN BISCUITS

2 cups unbleached all-purpose flour

1/4 tsp baking soda

1 tbsp baking powder

1 tsp salt

6 tbsp unsalted butter, ice cold

3/4 cup buttermilk

Preheat oven to 450

Combine dry ingredients in bowl of a food processor.

Cut the butter into chunks (about 1/2 tbsp each) and pulse into flour until it resembles coarse cornmeal. This only takes a few pulses.

Add the buttermilk and pulse just until combined. If mixture appears on the dry side, add a little more buttermilk.

Turn the dough out onto a floured board.

Ever so gently, pat (don't use a rolling pin) the dough out to a thickness of about 1/2 inch.

Cut into rounds.

Gently knead the scraps together to cut out more. These last biscuits will not be as flaky or as pretty but will be tasty.

Place on ungreased cookie sheet.  Bake until golden brown--about 18 to 20 minutes.  Check at 15 minutes.

ENJOY!

Father's Day

The men in my life.

"A man's children and his garden both reflect the amount of weeding done during the growing season" ~ Unknown

Happy Father's Day!

Oliver Off Duty!

I think I spoke too soon when I said Oliver was back on patrol around the neighborhood!  He was "assisting" me in the making of soup a little while ago.  There was a loud boom outside.  Here is where he's been ever since!!

Under the dining room table!!

Wishing you all a good weekend with only sunny skies.

Oliver and His Master Resume their Daily Constitutionals

Oliver is one happy dalmatian to be back by his master's side for their twice daily two mile (almost) walks.  Each walk takes them to the fairgrounds and then back around the square past the fire and police stations.  I think both entities are happy to see them back on patrol in the city!!

Chicken Dijonnaise

The weekend was spectacular in our little corner of the midwest.  There were a few complaints from those who wanted to spend some time in the water--too cold!  For those of us who wanted to spend time in the garden, a high of 70 degrees seemed perfect.  The Baker mowed the lawn while I read on the front porch--ah, the smell of freshly cut grass!   

An early morning trip to the farmers' market yielded more fresh asparagus.  I prepared it simply by bringing salted water to a boil, adding the asparagus and cooking it for about three minutes.  The spears remained a delicious green and needed no further embellishment.  In fact, I didn't even spritz them with lemon juice this time.  It was the perfect plate partner for the Chicken Dijonnaise!

Chicken Dijonnaise inspired by a Chicago Tribune Recipe

2 Tbsp unsalted butter
2 Tbsp vegetable oil
4 boneless, skinless chicken breast halves
2 medium shallots, finely chopped
1/2 cup dry white wine
1 cup chicken broth
2 cloves garlic, finely chopped
1/2 cup half and half (or heavy cream)
2 Tbsp whole-grain Dijon mustard
1 tsp fresh thyme leaves or 1/2 tsp dried
Salt and pepper to taste
Chopped fresh parsley

1.  Heat one tablespoon of the butter with the two tablespoons of oil in a large skillet over medium-high heat.  Add the chicken and cook until golden brown on both sides (about four minutes total for thin pieces and a bit more for thicker).  Transfer to a platter, cover and keep warm.
2.  Add the remaining butter to the skillet.  Add the shallots, reduce the heat to medium and cook until softened, about a minute.  Add the wine, broth and garlic.  Heat to a boil.  Cook until the liquid is reduced to about half a cup.
3.  Whisk in the half and half and mustard.  Cook until slightly thickened--a minute or so--, stir in the thyme.
4.  Return the chicken and any juices to the pan and slowly heat through, turning the pieces in the sauce for about four minutes.
5.  Lightly nap with the sauce and garnish with the fresh parsley.

ENJOY!

Asparagus Salad

Our unusually cool (sometimes cold) and wet spring has meant that asparagus has been late to the table around here.  The local farmer's market opened on Saturday.  Alas, I was going to miss the opening as I 

had an early morning meeting.  Even worse, the weather report was for morning storms!!  Thank goodness they never materialized and, from the looks of neighbors strolling by our house until well after noon toting baskets laden with spring offerings, the market was a success.  I directed The Baker to visit  our favorite farmer (LE Gardens) and bring home a "mess" of asparagus.  He gave me a strange look as I'd never used "mess" to describe how much of something.  It is a southern term that I heard often growing up.  I don't know how much a "mess" is to this day.  Do any of you?  He arrived home with a little over a pound of freshly picked, and very welcomed, asparagus.  

We've been enjoying this salad for years.  By adding the tomatoes, basil and onions to the warm asparagus, the tomatoes give up some of their juices that blend with the dressing.  

Asparagus Salad

1 pound asparagus, cut in bite sized pieces (an inch or so)
5 cups cherry tomatoes, halved
1/2 cup thinly sliced green onions, including some of the tops
1/2 cup fresh basil leaves, julienned

Dressing:

Whisk together:

1/4 cup good olive oil
1 Tbsp fresh lemon juice
1/2 tsp finely grated lemon zest
2 tsp Dijon mustard
Kosher salt and pepper to taste

1.  Bring a large pot of water to a boil and add salt.  Add asparagus, cover and simmer for three minutes.  Immediately drain but do not rinse with cold water.  Instead, stir the tomatoes,  green onions and basil into the warm asparagus.

2.  Add the dressing and serve immediately or chill.

ENJOY!

The Girl and the Goat and The Little Goat

The Baker and I headed into the city Sunday.  We were not there to bike Lakeshore Drive with the thousand or so energetic bikers who closed the entire length of it for hours.  No, we were there to have brunch at The Little Goat Diner.

Located almost on the corner of Randolph and Halstead, it wasn't hard to spot with this cute little fellow spinning atop the front entrance.  It's right across the street from The Girl and The Goat.  Stephanie Izard is the chef/owner of both.  We first tasted Stephanie's cuisine at her wonderful Scylla in Bucktown and were disappointed when the tiny gem closed.  She went on to win the fourth season of Top Chef and used her winnings to open The Girl and The Goat.  This past year, she opened The Little Goat right across the street.  It serves breakfast, lunch and dinner.

We turned our coffee cups over and ordered a breakfast "appetizer"

the ooey gooey cinnabun

We shared the light as air concoction.

The Baker chose shrimp and grits topped

with fresh asparagus.

I dared to order the Asian-style breakfast

"tasty thing" that featured house-made kimchi,

bacon and eggs wrapped in a crepe.

Delicious!

Our waitress, Hillary, was very helpful in describing some of the dishes and making suggestions.  She kept our mugs filled with steaming coffee.  We lingered over a last cup until the hungry and hopeful diners began to gather at the front door and someone said there was a thirty minute wait for a table.  We ambled out onto the tree-lined street, sated but planning our next visit.