Hey all,
So while I wait for the new restaurant to open. I am doing side work as a private chef. If any of you need advice please ask . I am still doing the Talk to Chef system as well as using Thumbtack in the Utah area for picking up events. Check it out at Thumbtack.com and look me up. If you have had my food in the past, please leave a review of how I am doing.
Thanks
Review for Thumbtack
Cream Puffs
These are french vanilla filled puffs
Saturday, May 30, 2015
Friday, May 1, 2015
Biscuits
Biscuits every where and which do I eat? That is the all timing question. I have been recipe testing biscuits and would like to share a few of the biscuits I have tested out. They are a good dense biscuit that you would use for biscuits and gravy. Still working on the that perfect one that I need for my project. In the mean time I can share my exploits with my readers, if you all are still there.
Credits go to a book called Southern Biscuits by Nathalie Dupree
Sour Cream Biscuits
2 1/4 cup self rising flour
1 1/4 cup sour cream divided
Softened butter for brushing
Heat the oven to 450.
In a large bowl combine the flour and sour cream. You want to make a well in the center of the flour and that is where you add the flour. You want to use a rubber spatula pulling the flour into the sour cream .Mix until the just incorporated. The sticky dough should pull away from the sides of the bowl. If the dough is too dry and the remaining sour cream, if too wet add more flour. Lightly sprinkle a board or clean surface with some of the reserved flour. Turn the dough out on the board and sprinkle the top of the dough lightly with flour. Fold in half and pat out into a 1/3- 1/2 inch thick round. Fold in half a second time . Pat out in to a 1/2" round and then fold in half again. This time pat out into 3/4 inch round . If you want a giant biscuit pat into a 1 in round. You want to use a 2 1/2" cutter. place the biscuits on a cookie sheet and bake for 8-10 minutes. After 4 minutes rotate pan,check to make sure that the bottoms are browning as well. Continue baking for another 4-6 minutes until they are lightly brown. When biscuits are done, remove from the oven and brush with butter.
Credits go to a book called Southern Biscuits by Nathalie Dupree
Sour Cream Biscuits
2 1/4 cup self rising flour
1 1/4 cup sour cream divided
Softened butter for brushing
Heat the oven to 450.
In a large bowl combine the flour and sour cream. You want to make a well in the center of the flour and that is where you add the flour. You want to use a rubber spatula pulling the flour into the sour cream .Mix until the just incorporated. The sticky dough should pull away from the sides of the bowl. If the dough is too dry and the remaining sour cream, if too wet add more flour. Lightly sprinkle a board or clean surface with some of the reserved flour. Turn the dough out on the board and sprinkle the top of the dough lightly with flour. Fold in half and pat out into a 1/3- 1/2 inch thick round. Fold in half a second time . Pat out in to a 1/2" round and then fold in half again. This time pat out into 3/4 inch round . If you want a giant biscuit pat into a 1 in round. You want to use a 2 1/2" cutter. place the biscuits on a cookie sheet and bake for 8-10 minutes. After 4 minutes rotate pan,check to make sure that the bottoms are browning as well. Continue baking for another 4-6 minutes until they are lightly brown. When biscuits are done, remove from the oven and brush with butter.
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