BEST EVER BISCUITS!

I found this recipe online (https://thecafesucrefarine.com/easy-cheddar-chive-biscuits/), but believe it originally came from a wonderful magazine published in Vermont called 'Cooks Illustrated'. This is a perfect biscuit recipe rendering a nice crust and velvety interior. 

 

CHEDDAR CHIVE BISCUITS

Ingredients:
1 cup very cold buttermilk
8 Tbsp. butter, plus one more for brushing when done
2 cups flour, more for counter
1 tsp. sugar
1/2 tsp. baking soda
2 tsp. baking powder
3/4 tsp. salt
1 1/4 cup finely shredded cheddar (I used a nice sharp, aged Irish cheddar.)
1/4 cup finely chopped chives, more for garnish (I didn't have time to garnish as Marilyn, my lunch guest was on her way!)

Here's my new friend, Marilyn French St.-George in front of
Ferocious O'Flaherty's 300 year old thatched cottage in Spiddal.
It is now rented as a vacation cottage.
In the 1841 Irish census 40% of the Irish population lived in a one room thatched
cottage, along with the family pig and a bunch of chickens. That's 3 1/2 million people.
Today it is believed that only about 2500 thatched cottages have survived.
A significant aspect of Irish heritage is disappearing.

Preparation:
Heat oven to 425 degrees. Line a sheet pan with parchment paper or spray liberally with cooking spray. Measure 1 cup buttermilk and place the cup in the freezer while prepping other ingredients; about 10 minutes.
Melt butter in a saucepan on top of stove (or you can use your microwave). Whisk flour, baking power, baking soda, sugar and salt in a large bowl. Add grated cheese and chives. Stir to combine.
Remove the buttermilk from the freezer and combine with the melted butter. Stir with a fork until butter forms clumps or globules. If globules don't form possibly your buttermilk wasn't cold enough. Return the mixture to the freezer for another 5-10 minutes. Stir again and butter globules should form. Add buttermilk mixture to dry ingredients and stir with a rubber spatula until all flour is incorporated and batter pulls away from the bowl. The dough should hold together nicely, but also be soft and pliant. It should not be wet. If it is wet, add more flour 1 Tbsp. at a time, stirring to combine until dough become stiffer.
Generously spread flour over your work surface.  Place the biscuit dough from the bowl onto floured counter and coat all roll around so all surfaces are covered with the flour. Gently knead 5-6 times (about 20 seconds). Flip dough over to make sure all sides are lightly coated. Pat into a 6 inch square that's about 1 1/2 to 2 " thick.
Cut as many biscuits as you can with a biscuit cutter. The number of biscuits will depend on the size of your cutter. You can also use a glass or I used the edge of my 1/2 inch metal measuring cup.
Place biscuits on prepared sheet pan. Knead scraps together a few times until they hold together. Pat into a circle and cut more biscuits.
Place in oven and bake until tops are golden brown and crisp; 10-15 minutes. Start checking at 8 minutes as everyone's oven is different and you don't want to overbake. Melt remaining tablespoon butter and brush on tops as they come out of oven. Sprinkle with more chives. I did not have time to do that as Marilyn was about to arrive!


I cut my biscuits quite small so this recipe made 12 biscuits
plus the scraps that I pulled together into a circle
and scored to make 4 small biscuits (top left).

With the biscuits I served Potato Leek Soup.
Go to: http://cookwithcindy.blogspot.com/search?q=potato+leek+soup 
for the recipe. I make this a lot in Ireland!

Last year we began converting one of our own sheds into an
Irish Cottage. It's sad that thatch is becoming a thing of the past in Ireland.
Next, I'm putting in a rose hedge.

 

Me and Marilyn at the top of the bog.

 

 



THAT'S IT TODAY FROM

COOL AND BLUSTERY IRELAND!

 

MORE IRISH FAVORITES COMING YOUR WAY SOON!

 

TUNE IN AGAIN...

 

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COLD SOUP FOR HOT DAYS!

It has become summery here in the beautiful southwest. I love our hot days and a bowl of cold soup makes for a light and refreshing lunch. Here are two recipes I think you will enjoy. The first I made for my new friend, Wendy Hinckle. We had such a fun afternoon eating, talking, and getting to know each other.

Thank you Wendy for coming into my life!

 

CHILLED WATERCRESS SOUP

The herb oil is on the right of the bowl. Just add a few drops
of oil and gently drag a knife through it to make a little design.

Ingredients:
2 big bunches watercress, tough stems removed
2 Tbsp. butter
2 medium russet potatoes, peeled and grated on the large holes of a box grater
2 medium leeks, white part only, thinly sliced (about 1 cup)
1 clove garlic
1 quart chicken stock
1/4 cup heavy cream
Salt/white pepper to taste
Finely chopped chives for garnish
Herb oil for garnish, optional


Homemade chicken stock has a ton of collagen from the
chicken bones, which is why it becomes gelatinous when cold.
It's also why it's so good for you!

Preparation:
Lightly chop the watercress. Melt butter in a large saucepan over medium heat, then add sliced leek and cook, stirring frequently, until soft; about 5 minutes. Add grated potatoes and chicken stock and bring to a simmer.

Russet potatoes have lots of starch so are perfect to help thicken this soup.

Cook until veg is soft; about 15 minutes, and then add watercress. Simmer for an additional 15 minutes to wilt watercress and meld flavors.

Cool to room temp, then puree in batches. Whisk in the cream. Taste and season with salt and pepper. I like to use white pepper as it completely blends into the soup and has a little more bite than black pepper. Chill several hours or overnight. Serve cold garnished with finely chopped chives and herb oil. I also added a chive blossom just for fun!

I love to please people with food!

TO MAKE THE HERB OIL:
Into a small blender combine 1/2 cup watercress leaves, 2 large basil leaves, a sprig of fresh sage, thyme, oregano and a few chives. Add 1/4 cup olive oil and Kosher salt and a little more white pepper. Blend until very smooth. If it is too thick add a bit more oil.

With the soup we had tomato caprese with reduced balsamic
and Sesame French bread toasts melted with Gruyere cheese.

Wendy gave me these adorable rabbit measuring spoons! They are ceramic with a beautiful gold design. Just what every RABBITT cook needs!

The next soup is one of my all-time favorite cold soups...

CLASSIC VICHYSSOISE SOUP

(CHILLED LEEK AND POTATO SOUP)

This recipe is very close to Julia Child's original, but Julia uses water instead of chicken stock, which makes the color of the soup lighter.

I plucked this image from the internet
as I forgot to take any pictures of my soup!

Ingredients:
1 large onion, peeled and chopped
2 Tbsp. butter
1 Tbsp. olive oil
3 large potatoes, peeled and diced (Again, I used Russets.)
6 large leeks, thoroughly rinsed and sliced; white parts only
1 quart chicken stock
Salt/white pepper to taste
1/2 cup heavy cream
Sliced chives for garnish

Preparation:
In a heavy bottomed pot, heat oil and butter over medium-high heat. Saute the onions until translucent; about 2 minutes. Add the leeks and saute until soft; 4-5 minutes. Add the potatoes and saute with the onions and leeks for a few more minutes. Season with salt and pepper. Add the chicken broth and bring to a boil. Lower the heat and simmer for 30 minutes, or until the potatoes are tender. Cool soup to room temperature and then blend thoroughly until soup is very creamy. If it is too thick add a little more stock or water. I like this soup very thick and it gets even thicker when it cools completely as the chicken stock thickens and the russet potatoes give the soup great substance. Add the heavy cream and turn the heat back to medium and gently cook another 10-15 minutes. Taste and adjust seasoning. Cool for a few hours in the fridge or overnight. Serve garnished with chives. I also topped with a sprinkle of Truffle zest. Thanks Debby Vis for this wonderful spice. I love truffles and this tastes very authentic. Really delicious!

This fancy French soup is very easy to make!

Here's another shot nabbed from the internet,
but this is exactly as my soup looked...very thick and creamy!

ALL FOR TODAY.

THANKS FOR JOINING ME

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