While we’re wrapping up “Bread Week” here at CSPS, here is another bread-like recipe — Bacon Cheddar Chive Biscuits. OMG are these good. Absolutely phenomenal. I think the the trick to making them so flaky is to freeze the butter ahead of grating and then adding to the dough. It’s a little crumbly when you go to roll it out, but trust me, it will work. These are, hands down, the best biscuits that I have ever had. Here they are pictures as my breakfast,but they would also go great with soup or salad or as a dinner roll. Trust me, you’ll want to make them. Besides: Bacon. Cheddar. What could go wrong there!
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I had a bout of insomnibaking last night and this morning. I went to bed at a reasonable time, but then woke up at about oh-dark-thirty, thinking about focaccia. Yep, strange thing to be dreaming about, but I have been ruminating on this recipe for a while, so maybe less of a surprise than one would think. It is actually the base for a pizza/focaccia recipe from America’s Test Kitchen, and then I started drawing with veggies and grains. Anyway, believe it or not, I got up, made the dough for this and went back to bed. Then, as I always get up at about 5 AM, before work I made the rest of it and baked it off just before work. It is actually really good, so even though it is “artwork” (it actually looks like a 4 years old’s drawing), you can eat it. I could see an Italian restaurant serving this as a starter with olive oil and sea salt. Nom nom nom.
As y’all know, every year for Thanksgiving, I make a variation on cranberry sauce, and this year is no different. This year’s variation is a Cranberry Blackberry Portwine (with a touch of nutmeg) Sauce and it is absolutely delicious. Would go super well with the usual poultry (also duck!) but also with a steak/beef. Very warm and enticing.
I don’t actually know that I have ever had potato salad in Scandinavia before. I don’t think that I have, so I can’t really tell you if this is authentic or not, but the combination of sour cream, light vinegar and dill made me think of Scandinavia, so I went with the theme. It’s definitely not like my other potato salads, which lean toward the Southern German or French styles. Nevertheless, this was very yummy and light, not heavy on the mayo or greasy. And yes, even in a pandemic, you can splurge and have smoked salmon for lunch. On a Wednesday. Just because.