breakfast for dinner with Ina …

i tried out two recipes in Ina’s book last night, in an attempt to not make an elaborate dinner (school obligations and such) and was rewarded with one of the best egg dishes ever. i usually make faces and run and hide when someone suggests baking eggs to me (because that reminds me of quiche and i don’t really care much for frittatas and such) but i found that if done right and to my liking (i.e. the eggs aren’t cooked to a slow, rubbery death) it’s actually quite good. Ina’s recipe for Country French Omelets naturally lent themselves to be included with the recipe on the next page for Cheddar Biscuits. I followed her directions to a T and made the biscuit dough in Talullah Grape and man – easiest biscuit dough EVER. i don’t know why I didn’t think of that before… that paddle attachment is magic, i tell you. magic!!

Buttermilk Cheddar Biscuits

you need:
2 cups all purpose flour
1 tablespoon baking powder
kosher salt – here’s where i made a big departure from the recipe. this one calls for lots of unsalted butter. i never use unsalted butter in anything, i simply don’t keep it around, so i cut back her original measurement of 1 1/2 teaspoons of salt to just 1 scant teaspoon so as not to make my biscuits too salty. if you have UNsalted butter, go ahead and keep to her measurement.
1 1/2 sticks cold butter, diced
1/2 cup cold buttermilk, shaken
1 cold egg
1 cup sharp cheddar, grated

* she uses an egg wash as well, with one egg whisked together with 1 teaspoon of water or milk. i did not use one.

preheat the oven to 425. in your stand mixer with the paddle attachment and set on low, mix together the flour, baking powder, and salt. add the butter in and let it run on low until the mixture looks like little peas. whisk together the 1 egg and the buttermilk. add this quickly to the flour mixture and let it come together. quickly dump in the cheddar cheese and just mix it until it all comes together. no need to beat the tar out of it. turn the mixer off and dump the dough onto a lightly floured surface. knead it gently a couple of times. you can either roll this out to a rectangle 5×10 like Ina, then cut it into 8 biscuit squares, or you can roll it out to whatever 3/4 inch thickness and cut use a biscuit cutter to make rounds. i made rounds instead of squares. put these onto a parchment paper lined cookie sheet (or a Pam sprayed cookie sheet). if you’re using the egg wash, go ahead and brush the tops with it. pop these into the oven, bake for 20-25 minutes until they’re done.

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Country French Omelets

you need:
eggs (duh) – this recipe calls for 5, for three people, i think i used 7-8. a lot of eggs, i know.
milk
salt and pepper
bacon, cut into 1-inch pieces
yukon gold potatoes, peeled, cut into smallish cubes
butter
snipped chives

Turn the oven down to 350. In a large skillet, cook your bacon until it’s crisp. Move it with a slotted spoon to a paper towel lined plate to drain. If you need less grease, pour out some of the grease, if not, leave it and put your potatoes in. Salt and pepper these, cover and cook until done and nicely browned, turning as necessary. Transfer these to the paper towel plate with the bacon. Wipe out your skillet. Melt a couple pats of butter in the pan. Swirl it around. In a bowl, whisk together your eggs with a couple splashes of milk, salt and pepper. pour these into the buttered pan. Sprinkle the bacon and potatoes over the eggs. Sprinkle the chopped chives on top of that. Put the whole thing into the oven and let it cook until the eggs have set. Cut in half (or thirds, whatever) and serve with the biscuits. I took a picture before I put this onto the plates because I KNEW I wasn’t going to get these onto plates and look pretty.

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