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Two sisters spending time together in the kitchen...

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Monday, May 20, 2013

Asparagus with Dijon Vinaigrette


A flavorful summer side dish!

 Ingredients

2 teaspoons Dijon Mustard
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
salt and pepper to taste
1 pound asparagus, tough ends trimmed off

Directions

In a medium bowl, whisk mustard, vinegar, and 1 tablespoon olive oil.
Season with salt and pepper.
Saute asparagus in a tiny bit of olive oil, salt, and pepper for 5-6 minutes or until tender.
Transfer asparagus to a serving dish and drizzle with the vinaigrette.
Can be served warm or chilled.

Happy munching!
 

Saturday, May 11, 2013

Tupelo Honey Biscuits

Tupelo Honey Cafe is a restaurant in Asheville, North Carolina, and it has recently opened another location in Knoxvile, Tennessee.  When you sit down at the table, the waiter takes your drink order and brings you a basket of these ginormous, delicious biscuits and Tupelo Honey's signature blueberry jam.  The minute you bite into a biscuit, you are already planning your next visit and how long it will be before you can eat one of these biscuits again.  So make them in your own home!  While these biscuits are great on their own with butter, jam, or honey, they are also good with dinner.

Ingredients

2 cups bread flour
1 tablespoon baking powder
1/4 teaspoon baking soda
2 tablespoons sour cream
1-1/2 teaspoons salt
3/4 cup unsalted butter, frozen
1/2 to 3/4 cup buttermilk
1 tablespoon butter, melted

Directions

Preheat the oven to 450F. 
Combine the flour, baking powder, baking soda, sour cream, and ½ teaspoon of the salt in a large bowl. 
With a cheese grater, grate the frozen butter using the largest holes; quickly cut the butter into the flour mixture with a pastry cutter or fork until the mixture resembles coarse meal. 
Add the buttermilk to the flour mixture and stir just until combined. Do not overmix.
On a floured surface, turn out the dough and roll out to a 1-inch thickness.   **Make sure they are 1-inch thick.  We have made the mistake of making them too thin**
Using a 3-inch biscuit cutter or 3-inch diameter drinking glass, cut the biscuits and place on a rimmed sheet pan. 
Cook on the top rack of the oven for about 18-20 minutes, or until light brown, and remove from the oven.
Brush the melted butter on top of each biscuit and return to the oven for about 5 minutes longer, or until the biscuits are golden brown. 





Happy munching!