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Fresh Biscuits and How to Keep Herbs Fresh (Totally Unrelated)

23 Jan

Don’t get me wrong, beef stew, although lovely, is basically just a vehicle for the accompanied  fresh biscuits. I must say, these turned out very nicely. I wanted to attempt the basic biscuit before getting all fancy-like with flavours (the fun part!). This will be a staple recipe for me now, and I  may experiment with  cheddar and cayenne or lime with black pepper next time.

Many biscuit recipes call for shortening, which I have never kept on hand. However, one thing I cook with almost everyday is coconut oil. It turns out that one can quite easily substitute the much healthier coconut oil for shortening in almost any given recipe, as long as the textures remain similar (coconut oil melts very easily).

p.s. I normally hate baking.

Beef Stew with Fresh Whole Wheat Biscuits

Biscuit Recipe:

  • 2 cups whole wheat flour (or all purpose)
  • 4 tsp baking powder
  • 3 teaspoons brown sugar
  • 1/2 tsp salt
  • 1/4 cup coconut oil
  • 1/4 cup salted butter (cold)
  • 1 egg
  • 2/3 cup almond milk (didn’t have regular)
  1. In bowl combine dry ingredients, and then cut in butter and coconut oil. Combine until mixture resembles course crumbs.
  2. Beat egg with milk, and combine with dry ingredients until just wet (do not over mix!)
  3. Turn onto floured surface, and knead no more than 20 times
  4. Roll out dough and cut into circles
  5. Bake on well greased cookie sheet for 9 minutes at 450

This was so easy. Gotta love the short baking time for the instant gratification.

Like many of the other recipes I’ve posted this month, the beef stew was chock-full of  fresh rosemary. Not that I am completely obsessed with the humble herb (like I am with say-cilantro), it’s just that I have discovered a technique that has made it last and last!   I purchased this rosemary and sage pictured below on January 3rd, and it is amazingly still  fresh! The secret is to keep it in the fridge in a sealed container wrapped with damp paper towel! Totally life changing for someone who adores fresh herbs, yet is sad to see them wilt after just a few days and minimal use. I used to hate buying beautiful  herbs in huge bunches when I knew they would wither and die in a few short days. Same goes for spinach and mixed greens. This has totally changed all that. Goodbye stinky boxes of mixed salad that I didn’t have time to eat yet!

Get ready for February everyone, ’cause someone just bought a whole whack of cilantro!

Maybe everyone else already knows this trick, and I'm just slow?

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White Pizza with Pear, Walnuts and Parmesan

4 Jan

This was made for a dinner party for six, along with two other pizzas. Although the others were great- rosemary and chicken, spicy sausage and red onion, the white pizza was  le grand experiment. I had made some whipped cream for a dessert and decided to set some aside and add some truffle oil to it (just a drizzle) for the white pizza base (luckily I don’t like my whipped cream overly sweet and had added minimal sugar!) This whipped truffle oil creme was probably the biggest discovery of the night. Although I didn’t serve them (this time!), I tried some truffle cream on  fresh crostini with spicy sausage. Oh.my.

White Pizza with Pear and Walnuts

The pizza was good. I found the crust overwhelmed the toppings a bit (when I find the perfect pizza dough recipe I will post it), as it was a bit bread-y. This pizza would be best served on a thinner crust (a la Terroni, the inspiration).

  • 1 thinly sliced pear
  • finely grated Parmesan for the base, topped with larger curls
  • loosely broken walnuts
  • fresh sage
  • black pepper
  • whipped cream
  • truffle oil

Cook at 450 for 15 minutes.

I also could use a pizza stone.

Immy May

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