Archive for November, 2020

Flaky Cranberry Hand Pies

Posted: November 20, 2020 in Recipes
Tags:

cranberry_handpiesThese desserts are an homage to the Thanksgiving traditions. Ditch the traditional pie and try smaller ones with bolder flavor." They can be individually wrapped or placed on a beautiful platter with twine and fresh thyme. You can use frozen cherries instead of the cranberries here; just increase the cornstarch to 4 tsp.

(more…)

Brunch Hack: Easy Baked Eggs in Bread Rolls

Posted: November 9, 2020 in Recipes
Tags:

Egg boats: Baked eggs in bread rolls

egg_boatThis easy breakfast recipe totally won us over. While baking, the bread takes on a delightfully crusty texture, contrasting perfectly with the moist, cheesy eggs. Add this dish to your weekly brunch menu, or make it a light meal with salad on the side.

(more…)

Nourishing stew will get you through winter

Posted: November 7, 2020 in Recipes
Tags:

Comfort food

As the days become shorter, it’s time to cook comforting, warming food, and what better than a nourishing stew. Simple to make and usually in just one pot, stews make great use of more economical cuts of meat and root vegetables. There’s little hands-on time, too. All the work is done by slow cooking. Continue to the recipe Plate

(more…)


greenchillFor those of you looking for something a bit different than the classic white sausage gravy, a delicious, quick recipe for chipotle-chorizo gravy as well as chile biscuits infused with black pepper and parmesan. All in all, if you manage your time well, the biscuits should take about 30 minutes to make from scratch, and while they’re in the oven, you can prepare the delicious, spicy-smoky gravy.

Green Chile Parmesan Pepper Buttermilk Biscuits
2 cups all purpose flour
½ teaspoon salt
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon freshly ground black pepper
4 tablespoons cold unsalted butter, cut into small pieces
¼ cup diced green chiles
¼ cup of Parmesan cubes (¼ inch cubes or chunks)
1 cup cold buttermilk

Preheat oven to 450˚ F.  In a large mixing bowl combine all the dry ingredients, whisk or stir to combine. Cut the cold butter into the flour mixture until crumbly. Make a well in the center, place chopped chilies and cheese in the well and pour buttermilk over. Stir until it comes together and makes dough.

Turn the dough out onto lightly floured surface and, with floured hands, give it a quick knead, a few times should do it.

Pat the dough into a 1-inch thickness and cut out biscuits with a 2 1/2” cutter. Keep reshaping and cutting the dough until you have 9 biscuits. Place on a baking sheet lined with parchment or a silpat and place in hot oven till puffed up and golden brown, around 15-18 minutes. Serve warm!

For the Chipotle Gravy:
6 oz pork chorizo
2 chipotles in adobo, minced
2 tablespoons unsalted butter
2 tablespoons all purpose flour
2 cups milk, warmed

In a sauce pan over medium high heat cook the chorizo and chipotles together until cooked, about 5 minutes. Add the butter and stir until melted, add flour and cook 1-2 minutes. Whisk in milk and continue to stir. Bring to a boil so that the gravy will thicken. Serve over biscuits.