By 冬瓜, on 12 6 月, 2012 下午在学校的arboretum逛了逛. 5,6点的天, 太阳依然火辣灼烧白晃晃的没有一点温柔的意思, 所以照出来的照片都阴阳分明的着实难看…
不过夏天总算是花开的季节了.
晚上回来想起之前在超市买到的puff pastry, 决定做来玩玩. 想了一下觉得做甜点太腻味了, 决定弄点咸点心.尝试了两种, 一种是如下这个reciped的:
http://blog.sina.com.cn/s/blog_4a5089ff010097qk.html
但是没放果酱, 填了些三文鱼罐头做馅, 然后撒了些黑胡椒, basil,一点grated Parmesan cheese. 擀皮的时候在面皮上下各铺了一层保鲜膜, 十分方便.400F烤大约18分钟就够了.
我把面皮解冻太过, 放的太软, 擀得歪歪斜斜的, 做出来远不如人家的美好. 不过胜在有鱼肉, 还挺美味的~
咬一口看内涵!
另外烤了一种, recipe如下: http://www.foodnetwork.com/recipes/paula-deen/parmesan-puff-pastry-recipe/index.html
这个在君之的博客里也有, 虽然是甜点版本的: http://blog.sina.com.cn/s/blog_4a5089ff0100b1y2.html
我调了一碗parmesan cheese, 蒜粉, 黑胡椒, basil, 还撒了一点盐…后来发现完全没必要放盐, 只要放的足够多, parmesan就够咸了. 做法我则是follow的君之, 先整块上egg wash, 撒满cheese等调料, 用擀面杖把调料压进面皮, 再翻面如法炮制另一面, 最后切条.
我切的大约比一厘米略宽的细长条, 最后烤发现400F大概8-9分钟就可以拿出来了.
成品很香酥 🙂
By 冬瓜, on 6 6 月, 2012 家里的香蕉放黑了……于是想起了朋友推荐的香蕉面包, 据说简易可口, 而且正好物尽其用, 处理掉放得过熟但并没有坏的香蕉.
随手一搜, 发现也有不少类似的cupcake和muffin的recipe, 都很简单而且好评不少. 于是决定烤些香蕉muffin. 用的这个方子:
http://allrecipes.com/recipe/chocolate-chip-banana-muffins-2/detail.aspx?event8=1&prop24=SR_Title&e11=banana&e8=Quick%20Search&event10=1&e7=Recipe
但我把chocolate chip换成了葡萄干, 也许下次还可以撒点碎核桃啥子的. 网页上号称是做16个muffin的分量, 我本来想按比例scale成12个muffin的用料, 结果放糖的时候一不小心按原本方子里的量放了, 勉强舀了一些回去, 但依然怕太甜于是只好多撒1/4cup面粉, …其余每样都几乎按原始分量放了.似乎一个香蕉大约是1/2cup, 于是我放了两个香蕉. 最后倒batter时每个cup都放的比较满, 但还是正好fit了12个cup!
糖我用了1/4cup的brown sugar, 其余是白糖; 没有yogurt, 就换成了sour cream. 出来觉得batter似乎太dry了几乎类似cookie batter, 于是加了一点点cream大概一个table spoon左右, 最后还怕面太结出来不够松软, 想起cake flour似乎一般都是用all-purpose flour加一点corn starch来替代的, 于是我也加了一点点大概1/2 tea spoon的corn starch.
最终的batter依然比之前的比如chocolate souffle cupcake的要thick不少, 而且很粘, 一倒就倒出一大团. 最终是用小勺子很小心地舀到纸杯里的.
烤箱先加热到375F, 放进batter后调低成350F烤了约22分钟就好了.
出来乍一看我还很忐忑的, 怕不够松, 不够moist…结果放了两分钟一尝却意外惊喜~ 表面烤的酥脆可口, 心子里却非常松软, 口味很light, 不甜不淡正好~
咬开是这样:
这个比想象中好吃不少, 而且真的非常简单, 是可以重复的recipe~
最近看了些美食博客, 甚至就朋友发的照片, 成品都十分美貌…发现我的照出来都黄黄一团…果然还是需要装饰呀. 如果放两面嫩绿的mint什么的, 然后拿个彩色盘子, 立刻就美好多了. 如果用个大光圈dslr就更美好了……
嗯, 作为一个懒人和实用主义者, 这些就看我啥时候有时间吧.
ps, 纯粹为了版面调色, 放一个晚上的有点绿色的小菜菜~
虾用lemon juice, 辣椒粉, 孜然粉(cumin powder), 蒜(粉)等各类东东(我是家里有什么就放什么, 比如thyme和basil还放了点mustard以及balsamic vinegar…@_@)toss了撒点盐和胡椒放冰箱腌15分钟以上, 同时锅里下橄榄油开始炒洋葱, bell pepper, 一点tomato paste(番茄也行, 我懒得切而且正好有tomato paste). 我是之后再放的蒜末和西芹, 因为蒜末据说很容易burn? 西芹是怕炒出水(貌似也不会), 炒得呼哧呼哧的直到洋葱透明了,略焦黄了就下虾进去. 我没有提前腌虾, 所以洋葱什么的炒了n久, 估计压根不用这么久. 这本来据说是个Cuban的stew的方子(这里: http://www.epicurious.com/recipes/food/views/Spicy-Shrimp-and-Bell-Pepper-Stew-with-Cumin-and-Oregano-104332), 但是我没有干白和oregano什么的, 也着实不care汤汤水水, 就随手炒了~味道不错.
配上一个简单的蚝油菠菜(…),非常美味~hmm, 因为太难得炒青菜了, 所以不得不拍照留念!
虽然看着油汪汪的, 但是也就是点橄榄油和一点蚝油啦.
By 冬瓜, on 30 5 月, 2012 今天烤了惦记已久的corn bread (cake), 大致follow这个recipe:
http://allrecipes.com/recipe/sweet-cornbread-cake/
我做的是1/2的分量. 本来想完全照做, 但发现买了一个月的牛奶早就放坏了, 于是用买的buttermilk powder替代. 因为buttermilk里acid比较高, 所以按网上说明, 每1cup的milk以1cup的buttermilk替换, 同时减少2 tea spoon (tsp)的baking powder, 并增加1/2 tsp的baking soda. 另外我减少了1/4 cup的 all purpose flour, 替换成了cornmeal, 还加了一咪咪的corn starch, 略微减少了一点点糖的分量.
成品出来非常松软moist, 介于蛋糕与面包之间, 淡淡的甜味和玉米面的香味, 非常好吃~
晚上还煎了块三文鱼. 这次买的是新鲜三文鱼, 就直接解冻后, 简单在两面洒了点盐, 黑胡椒和basil什么的, 挂了点面粉然后下锅煎, 出来很香嫩漂亮.
这是在朋友推荐的美食博客看到的, 博主好厉害, 可惜文章都是两年前的了.
http://blog.sina.com.cn/yanyan1686
By 冬瓜, on 21 5 月, 2012 前不久在电视里看到意大利老太婆做了个ricotta cheesecake, 看起来竟然像不需要等冷藏什么的, 十分好奇, 于是去买了一大盒ricotta cheese回来搜recipe…发现被电视魔法愚弄了……不过也没法子, 巨大一盒ricotta cheese已经买了, 只好找法子做掉.
于是照这个方子做了一个honey ricotta cheesecake:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/honey-ricotta-cheesecake-recipe/index.html
ricotta cheese的质地貌似比较干粉, 不像cream cheese或者marscopone那么creamy, 所以做cheesecake的时候常常要和这两种creamy的之一混合起来. 悲桑的是我买的还是part skim的, 不是whole milk的ricotta, 于是大概更干粉. 于是我做的时候还自作主张加了点sour cream甚至一咪咪heavy cream.另外我总觉得弄不够那个orange zest, 于是使劲刮了两个橙子的zest, 结果烤出来发现橙子味几乎”太重”了, 有点不够balanced的感觉. 不过蛋糕本身还是算比较creamy的.
Ingredients
* 8 ounces purchased biscotti
* 6 tablespoons (3/4 stick) unsalted butter, melted
* 1 (12-ounce) container fresh whole milk ricotta, drained
* 2 (8-ounce) packages cream cheese, room temperature
* 3/4 cup sugar
* 1/4 cup orange blossom or clover honey
* 1 tablespoon orange zest
* 4 large eggs
Directions
Preheat the oven to 350 degrees F.
Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).
Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.
By 冬瓜, on 14 5 月, 2012 在电视里看到Hubert Keller的recipe, 传说中的勃艮第红酒炖牛肉, 馋得口水哗啦啦…于是晚上做了一个.
recipe在此
http://www.hubertkeller.com/recipes/mod/recipe_306BeefBourguignon.html
步骤大致如下:
烤箱预热, 同时炒bacon到基本脆掉. 把牛肉两面略撒些盐和胡椒season一下, 切方块.
捞出bacon滤干, 然后把牛肉倒进锅用bacon油sear到两面金黄.
捞出牛肉, 倒入洋葱, 姜, 蒜, 蘑菇一起炒几分钟, 再把牛肉一起倒回锅.
加入parsley (我还放了cilantro), 小块番茄, 倒入红酒,beef broth, 放点brown sugar, 液面要盖住牛肉. 烧开后盖严盖子, 连锅端进oven里开始慢炖,越久越好~照说3小时或更久最好…
总之要到肉炖烂了, 端出来. 把牛肉捞出来, 滤掉汤汁里煮烂的蔬菜,然后把牛肉, 最开始炒的bacon和一些小番茄一起倒回汤汁里小火烧个5分钟, 撒点葱什么的点缀, 出锅吃!
我没有recipe中的lemon grass, asparagus和tomato paste, 就省掉了. 另外放了一堆蘑菇. 小胡萝卜在从oven里拿出来后也没有滤掉, 还是丢进最后的成品里了. 作料没有严格放, 就看着随便撒了一些, 进oven时调味觉得淡了点, 于是还撒了些酱油.
没有厚重结实的casserole, 于是用号称耐热400F的普通锅炖的. 但怕在oven里太久把手盖子什么的坏掉, 于是烤箱温度没有设到recipe里的375F, 设的是350F.
两个小时出头就出炉了, 实在没耐心继续炖~ 但是肉已经很烂了, 香气扑鼻, 真是太美味了~
By 冬瓜, on 26 4 月, 2012 Hmm, 也不算改进版, 应该算改版吧. 这次加了两table spoon的all purpose flour, 然后怕太干, 看着调了点heavy whipping cream在batter里, 接着又怕太厚重, 于是又加了一点sour cream. 出来貌似还是看着有点干(吃起来不觉得), 下次也许可以尝试再放一点vegetable oil. 不过加这么两勺面粉和cream之类的, 最后的batter就多了好多, 灌了12个cupcake还有多余, 被我拿来另烤了一小个蛋糕饼.
这次的蛋白分的很干净, 打起来那简直是立竿见影的效果呀, 一分钟就满盆鼓起的小泡沫, 两分钟就基本成形了.没想到混一点蛋黄会有这么大的区别.
最后的whipped cream没有打到上次那么稠, 眼见到传说中的soft peak我就停手了. 依然用勺子舀了盖上蛋糕(或者用筷子什么的在蛋糕中间挖个小凹凹灌一点进去再盖个顶), 效果美观不少:
味道还是一样美好~~~
By 冬瓜, on 19 4 月, 2012 今天烤了几个可爱的小cupcake, 大致是照这里的recipe做的:
chocolate soufflé cupcakes with mint cream
Makes 9* cupcakes (see Note above)
Chocolate Soufflé Cupcakes
6 ounces (170 grams) bittersweet or semisweet chocolate, chopped (I preferred this with bittersweet)
6 tablespoons (3/4 stick) (86 grams) unsalted butter, cut into pieces
Heaping 1/4 teaspoon (1 gram) espresso or instant coffee powder
3 large eggs, separated
6 tablespoons (97 grams) sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
White Chocolate Mint Cream
2 ounces (56 grams) white chocolate, finely chopped
3 ounces heavy whipping cream
1/8 teaspoon peppermint extract
Get the white chocolate mint cream ready for later: Place the white chocolate in a small bowl. Bring the cream to a simmer, pour it over the chocolate and let it sit for a minute to melt the chocolate. Whisk well. Add the peppermint extract and whisk again. Lay a piece of plastic wrap on the surface of the cream. Chill until very cold, about two hours.
Make cupcakes: Preheat oven to 350°F. Line 9 standard-size (3-ounce) muffin cups with paper liners. Stir chocolate, butter and espresso powder together in heavy medium saucepan over low heat mostly melted, then remove from the heat and whisk until it is fully melted and smooth. (I like to put the butter underneath the chocolate in the pan, so that it protects the chocolate from the direct heat.) Cool to lukewarm, stirring occasionally.
Using electric mixer (a hand mixer, rather than a stand mixer, actually works best here because the volumes are so small) beat egg yolks and 3 tablespoons sugar in medium bowl until mixture is very thick and pale, about 2 minutes. Briefly beat lukewarm chocolate mixture, then vanilla extract, into yolk mixture. Using clean dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 3 tablespoons sugar and all of the salt, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups, filling each three-fourths of the way. (You might find, as I did, that you had enough leftover for a extra half-cake. That’s your “taste tester”. It’s a, uh, very important part of the process.)
Bake cakes until tops are puffed and dry to the touch (some may crack, embrace it) and a tester inserted into the centers comes out with some moist crumbs attached, about 15 to 20 minutes. Cool in pan on a cooling rack, where the cupcakes will almost immediately start to fall. It will be all the better to put your mint cream on them.
Finish your masterpiece: Beat mint white chocolate cream with electric beaters until soft peaks form. Remove cupcakes from pan, arrange on a platter. Fill each sunken top with a healthy dollop of white chocolate mint cream. Top with shaved dark chocolate, if you’re feeling fancy. I’d say “eat at once” but I suspect that you already have.
不过我没有白巧克力和mint, 所以就用之前买的orange milk chocolate和cream打了个orange flavor的whipped cream…然后就直接用勺子舀了填到蛋糕上, 所以看起来完全没有上面那个网页里的美貌.
cupcake的batter里我还额外放了2-3 teaspoon的cocoa powder, 打蛋白时还放了一点cream of tartar. 巧克力蛋糕那个烤出来的香味哟…今天算知道怎么叫chocolaty了!
不过今天打鸡蛋比较失败, 因为右手拇指破了贴着胶带, 于是用左手敲鸡蛋, 想不到对于右撇子竟然如此艰难! 一个大力金刚指下去, 把一个鸡蛋的蛋白蛋黄连带蛋壳捏成了一团…
souffle的要义, 乃是要将蛋白和蛋黄清白地分开, 然后下死力把纯洁的蛋白打成白白的,膨松轻软的糊糊, 然后小心地和蛋黄等其他糊糊轻柔地混起来, 以达到让烤出来的蛋糕松软light的效果.
然而我的鸡蛋被捏碎后, 蛋白里混了几咪咪的蛋黄…我挑也挑不出来, 心想这么点东东应该不会有多大影响吧? 结果就被screw了……
一开始我的电动mixer拿去调巧克力和蛋黄了, 所以我一时豪情(外加懒惰懒的洗mixer), 决定用手上来打蛋白!
据说打蛋白里面放点acid会比较容易打成形, 或者在copper容器里打也比较容易, 于是我自己加了点recipe里没写的cream of tartar, 然后轻舒玉臂(…), 开始用whisk来干活. 感觉这玩意真锻炼肌肉, 每天这么打一趟, 我的肥胖的手臂估计就会线条优美了……总之是打了两三分钟以后我就基本陷入瘫软状态了, 然而蛋白还只是泡泡多了点而已!然后我呼哧呼哧地喘着大气, 断断续续地(大部分时间是断…)打了10分钟,蛋白依然是白里透黄的乳白泡沫浆状.
又坚持了个两三分钟我就彻底投降了, 洗了电动mixer换上来干活. 然而……无论我怎么打, 高速低速中速, 那传说中雪白粉嫩的”soft peak”始终没有出现. 大概又过了5-6分钟我彻底放弃了, 终于意识到大概之前混进去的奸险的蛋黄把我的小蛋白给害了!
总之这时候我的蛋白们依然是乳白的, 充满细密小泡沫的浆状.
不过最多出来质地没有那么完美轻浮么, 第一次尝试意思到了就行了.
于是我吧蛋白浆倒进蛋黄和巧克力的mix里fold了, 然后灌模, 进烤箱……10来分钟后香味四溢.
不知道是不是因为蛋白的质地没有whip到位, 按recipe里说的烤了块20分钟后拿出来面上干了, 里面却还是湿的. 之后我又放回烤箱多烤了将近十分钟, 然而出炉后蛋糕心子依然是比较湿的brownie状. 不过总之味道还是极其香醇美好底~~~外表也还是很pp的~
By 冬瓜, on 3 4 月, 2012 俺挺喜欢salmon的营养价值, 不过除了调味美好的生鱼片和smoked salmon, 俺一直觉着salmon是最难吃的鱼之一…味道blank, 而且煎炸炒煮总是那个味道, 就是一股去不掉的salmon鱼味! 然而今天尝试了一下一个recipe, 简直是太美味了~ 从来木有想过salmon也可以如此flavorful, 如此木有salmon味~
大致按这个recipe弄的: http://allrecipes.com/recipe/slammin-salmon/detail.aspx?event8=1&prop24=SR_Title&e11=salmon&e8=Quick%20Search&event10=1&e7=Recipe
Ingredients
* 1/4 cup balsamic vinegar
* 1/4 cup lemon juice
* 1/4 cup soy sauce
* 1 teaspoon salt
* 1 tablespoon brown sugar
* 1 1/2 teaspoons ground ginger
* 1 teaspoon paprika
* 1 teaspoon black pepper
* 1 teaspoon crushed red pepper flakes
* 4 cloves garlic, minced
* 1/4 cup chopped green onions
* 1 teaspoon sesame oil
* 1/2 cup peanut oil
* 8 (4 ounce) skinless, boneless salmon fillets
Directions
1. Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined.
2. Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours.
3. Prepare an outdoor grill for medium-high heat.
4. Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.
没有精确地量分量, 就大致差不多地放料腌了, 然后在我的小grill里用medium high烤, 因为买的salmon fillet很薄, 5分钟就烤过了, 大概总共3-4分钟就足够. 吃起来实在太好吃了~没有一点鱼腥味和salmon的土味道~
烤的有点过了, 讲究看哈:
昨天还又烤了个cheese cake, 这次买了点milk chocolate味道的cream cheese混了一点到普通cream cheese, 所以蛋糕有非常单的巧克力味和颜色. 但是调的有点干, 所以竟然crack了~~ 不过还是很美味的~
By 冬瓜, on 1 4 月, 2012 是的, 标题借鉴某游戏爱好者的呐喊”为了部落!”
我热爱菠萝~
经常在超市买那种已经削皮挖核处理的干干净净的盒装整菠萝, 回来克制再克制, 两顿也就吃完了. 今天去超市, 看见卖盒装菠萝的地方竖着大牌子”Sale”, 立刻激动地奔过去…顿时心碎了: 被抢光了!!! 不甘心地四处看, 盒装的被买的一个不剩, 但是旁边还有未经削皮什么处理的新鲜菠萝也在on sale.
通常我看见那粗糙的皮肤, 尖尖硬硬的大从叶子就望而却步了. 但是今天想吃菠萝的渴望那么的强烈! 我苦苦挣扎了一番, 还是决定从了它!
为了菠萝!
于是回来先google了一番怎么处理菠萝. 原来还挺讲究的. 最好先把菠萝倒置(叶子朝下)冷藏半小时, 据说是因为糖汁都沉积在菠萝底部, 倒过来可以让美好的菠萝汁重新分布?Anyway, 我老实照做了.
倒置一段之后从冰箱里掏出异常美貌的菠萝:
然后先把两头砍掉, 接着竖起来把外皮削掉, 露出一排排点阵状分布的黑尖. 于是换小刀, 斜着把黑尖尖们一排排挖掉. 奈何我这只菠萝长的不严谨, 黑尖尖们排列得歪歪斜斜的, 所以我挖得比较有新意:
接下来把菠萝横切了一片片菊花状, 用盐水泡了据说可以去掉涩味吃起来更甜~
刚刚吃了, 果然很甜~
By 冬瓜, on 26 3 月, 2012 以前订过一年的bon appetite…一期都没看过@_@ 最近突然开始对baking啊cooking啊什么的有兴趣了, 于是随手找出一本来翻了翻, 立刻被一个biscuit的recipe给吸引了. 这里的biscuit是一种介于面包和饼干之间的小团团, 以前去吃red lobster时候常常吃, 外层香酥内心松软怪好吃的.
看到那个recipe里的图片, 跟red lobster的好像啊, 于是惦记上了…晚上晚饭也不吃了, 决定烤点biscuit当晚餐, 不成功便成仁(没饭吃…)!
recipe里说是12个的分量, 我怕太多, 就用了一半, 没想到出来还是一大堆. 因为我木有bread flour和chive, 所以就用all purpose flour和green onion替换了. 没有现成的butter milk, 就用奶粉和1 cup左右的水马虎调了…还按一个reviewer说的撒了点garlic powder.
烤了大概17,8分钟感觉就很干了, 也许15分钟就够了.
最后出来感觉还是不够酥松, 不知道是不是因为面粉不同? 或者我揉的太细了? 或者应该打个蛋啥子的?
另外用的是thin sliced bacon, 炸的太酥脆, 再烤貌似太干了. 以后如果再用thin sliced bacon, 就不炸那么脆了. 留点油水再烤.
烤出来后跟店里看到的蓬松的biscuit长的完全不同, 吓我一跳生怕烤出一团死面, 好在虽然外在迥异, 掰开了里面还是差别不那么大的.
比店里买的略结实一点, 口感…嗯…没馒头那么结, 也没蛋糕那么松. 然而杯具的是, 看到一个家伙评论说没味道, 于是我放多了一撮撮盐…但bacon, cheddar, 我用的butter也不是unsalted…于是一口咬下去, 流下了两行咸的发苦的眼泪…555555555555555555555555555555
recipe见下:
http://www.epicurious.com/recipes/food/views/Cheddar-Bacon-and-Fresh-Chive-Biscuits-357231
yield: Makes 12
active time: 25 minutes
total time: 55 minutes
These are great for sandwiches. Just split them in half, slather with some Dijon, pile on thinly sliced ham, and add a lettuce leaf.
Ingredients
* 6 thick-cut bacon slices
* 3 3/4 cups bread flour
* 1 1/2 tablespoons baking powder
* 1 1/2 teaspoons baking soda
* 1 1/4 teaspoons salt
* 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
* 2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
* 1/3 cup chopped fresh chives
* 1 3/4 cups chilled buttermilk
* Honey (optional)
Preparation:
Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.
Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).
Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.
Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.
|
|
还有一个东山岛