Petite Sage and Gruyere Biscuits | Friday Night Bites

Back in December I made the most magnificent biscuits.  After visiting the biscuit bender 6 months ago in the San Francisco Ferry Building I was on a quest to create biscuits as good as his or better.  I believe I accomplished my task with these heavenly biscuits. 

Since the end of last year when I hosted our annual food bloggerscookie exchange and lunch, I promised I would post my recipe for the biscuits I served.  Finally that day has arrived.  I know that Patti, Liren, Jean, Azmina, Lisa and Gina will be thrilled to be able to make these at home.  Knowing these talented ladies, they will put a twist on the recipe and come up with a fun variation.

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For this week’s Friday Night Bites, I thought I would do something a bit different.  I made the biscuits but in a petite version that could be served with your favorite cheeses.  The biscuits were a nice change from the traditional crackers and cheese.  You can certainly cut them out to yield a larger biscuit but I thought the petite version was fun as a appetizer.

Petite Sage and Gruyere Biscuits

2 Cup Flour

1 Tablespoon baking powder

½ teaspoon baking soda

1 teaspoon Salt

12 Tablespoons Cold Butter

1 Cup Gruyere Cheese, grated

5 Tablespoons Fresh Sage, rough chop

6 Grinds Fresh Pepper

½ Cup Buttermilk

Egg Wash

1 Large Egg + 1 Tablespoon Milk

Preheat oven to 400 degrees.

In a large bowl, mix together the flour, baking powder, baking soda and salt.  Cut the cold butter into cubes and add to the dry mixture.  Use your fingers and break up the butter into pea size pieces.  Next add the grated cheese and chopped sage and mix gently.

In a small bowl, mix the buttermilk and egg together then add to the dry mixture and combine until incorporated.  Lightly knead the dough together and be careful to not over mix.

Sprinkle flour on your work surface and press the dough together to form a square that is 9 inches by 9 inches. It should be about one inch thick.  Next cut into six 1 ½ wide strips horizontal and turn to cut 6 1 ½ wide strips vertical, which should give you 24 petite biscuits.

Place onto a cookie sheet lined with parchment paper. Brush each biscuit with the egg wash and top with a few sprinkles of fleur de sel.  Let chill in the refrigerator for 30 minutes prior to baking.  Bake for 9 to 12 minutes or until lightly golden brown.

Greek Yogurt Handmade Granola Parfait + Tillamook Farmstyle Brunch Highlights

When an invitation came via email from Kelly at SodaPop PR to attend a Farmstyle Brunch sponsored by Tillamook at The American Grilled Cheese Kitchen in the Mission district in San Francisco, it was an instantaneous YES! Tillamook is one of those well respected brands that I have enjoyed for years.  I have long associated them with their infamous medium sharp cheddar cheese and learned quickly that they have expanded their brand into other products.  The focus of the brunch was to introduce their new Farmstyle Greek Yogurt.  By the way, Tillamook makes butter, sour cream, yogurt and ice cream.  Note to self, need to buy some of their ice cream pronto.

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It was a rainy Saturday morning which this year is rare for us in the Bay Area.  I ventured over to the city for the Farmstyle Brunch in the Mission district of San Francisco to The American Grilled Cheese Kitchen.  Okay anything being held at a restaurant where grilled cheese sandwiches are front and center, I knew I was in for a treat.  Heidi and Nate opened this quintessential grilled cheese palace in May of 2010.  Both were affected by the downturn in the economy, but took it as an opportunity to utilize their talents and realize some dreams.  With Heidi winning her 7^thnational grilled cheese championship, her hobby became her new day to day career.  They partner with some of the best artisan food companies to create their award winning sandwiches.

After shaking off my umbrella, I was greeted by Kelly and met several of the other food bloggers including Jennifer, Claudya and Kristianne.  My food blogging buddy Azmina sat next to me and it was great to catch up since we had not seen each other since our food blogger brunch in December.  I had a sneaking suspicion that we would not leave hungry, so I purposely did not eat breakfast.  Nate was a perfect host along with Kelly and Heidi did not disappoint with her array of tasty delights. 

I started off with a piping hot cappuccino and mingled with the other guests.  Once everyone arrived, we learned about Tillamook’s new Farmstyle Greek Yogurt which was the headliner at the brunch.  Their Greek Yogurt is different from other brands since it is churned slowly with farm fresh milk and buttermilk cultures which takes a bit of the traditional tartness away.  It is mythically good, especially the Coffeehouse Blend. It is like eating coffee ice cream and sipping on a piping hot cup of coffee all in a neat little cup of yogurt – this one brilliant. 

*Photo of Nate and Heidi is courtsey of their website and all other photos are originals by me

We kicked off the brunch with a yogurt, fruit and granola bar.  The combination was magical especially with the divine yogurt and the handmade granola from Heidi.  Oh and the fruit was simply perfect.  Next handmade muffins were passed down the long family style table and we had our choice of Apple Cinnamon or Pumpkin with Currants and Walnuts.  They were ultra moist due to being made with the Tillamook yogurt.  Heidi was kind enough to make enough of each flavor for everyone to try each flavor.

Heidi was very proud of her Strata and a small warm individual serving was given to each person – can you say “out of this world” delicious.  You too can make this at home by simply clicking here for the recipe.  Next we could choose a made to order breakfast sandwich.  All the selections were mouthwatering but the Breakfast Popper simply sang to me.  It was made with their signature Jalapeno Relish, Zoe’s Bacon, Chevre, Tillamook Monterey Jack and a sunny side up egg.  It was simply delish!  I made the Jalapeno Relish and you can see here what I made with it. Along side was a Kale Slaw with a Tillamook Greek Yogurt Dressing and had the perfect balance of creamy and crunchy.

Overall it was a magical brunch filled with great food, much fun and new friends. I am now hooked on the new Farmstyle Greek Yogurt from Tillamook.  I typically bring Greek yogurt, fruit and oatmeal to work everyday for breakfast, so now I will replace my current brand with Tillamook.  We received a gracious gift to bring home of a sample of all of the flavors for the New Greek yogurt.  On my food bucket list was to make handmade granola, so I thought this was the perfect moment to cross it off my list by making these cute parfaits.

Handmade Granola

2 Cups Old Fashioned Rolled Oats

1 Cup Sweetened Shredded Coconut + 1/2 Cup 

2 Cup Slice Almonds

¼ Cup + 2 Tablespoons Vegetable Oil

¼ Cup Honey

¾ Cup Dried Apricots

½ Cup Dried Figs

½ Cup Pecans

½ Cup Currants

½ teaspoon Salt

Preheat oven to 350 degrees.

Toss the oats, 1 cup coconut, almonds and salt in a large bowl.  Stir together the veggie oil and honey together and pour over the oat mixture and stir well until the oats are coated well.  Pour onto a 13 by 18 by one inch sheet pan.  Bake, stirring occasionally with a spatula until golden brown – about 20 to 30 minutes depending on your oven. (If you need longer, add 5 minutes to our timer or until golden brown.)

Remove the granola from oven and let cool.  Add the 1/2 cup coconut, apricots, figs, pecans and cranberries and store in an airtight container.

To assemble the parfaits, choose a glass that is clear and begin by layering fruit then yogurt and then granola and repeat until done.  I used raspberries and blueberries but you can use strawberries, boysenberries, bananas or any other fruit in season.

Oven Fries with Sriracha Ketchup | Friday Night Bites

My inspiration for this week’s Friday Night Bites came from my hubby.  He adores ketchup with his French fries and on his scrambled eggs. My cooking bucket list has had homemade ketchup waiting a long time to be crossed off – now I can take that black sharpie and cross it off.  I could not just make simple ketchup but had to kick it up a notch with Sriracha.

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This ketchup recipe could not be easier.  Here is my disclaimer – you will need time and patience.  The end result is completely worth it – trust me.  Although I love, okay am quite obsessed with traditional French fries, these oven baked fries were quite tasty.  Since I am a food blogger, when I tell folks that I love a fast food lunch every once in a while they look at me funny.  Although infrequent, those cravings creep up and I have to given in and head to McDonalds.  In my book, they are the pillar of the perfect - especially when they are right out of that vat of hot oil, lightly salted and pale in color – that is pure decadence.  Smile.

I used fingerling potatoes for the oven fries.  They are extremely creamy in the center and crisp up nicely on the outside along with being perfect for dipping in the handmade ketchup.  You could use a russet potato or other variety if you can’t find the fingerling potato. I highly encourage you to make the rosemary salt and dust a bit on the fries.  The salt would also be great on a steak or grilled chicken breasts. These fries would go fantastic with a chilled pilsner beer or robust Malbac.  Cheers to Friday Night Bites!!

Oven Fries

4 Large Fingerling Potatoes, cut into ¼ inch slices

Olive Oil

Cut the potatoes into ¼ inch slices and lay flat onto a cookie sheet.  Drizzle with olive oil and toss so each potato is lightly covered.  Bake at 400 degrees and bake for 10 to 15 minutes or until golden brown on each side and crisp.  Flip halfway through the cooking process.

Sriracha Ketchup

1 (28 oz) Can whole tomatoes in puree

1 Medium Onion, diced

1 Tablespoon Olive Oil

1 Garlic clove, minced

½ Cup Brown Sugar

¼ Cup Apple Cider Vinegar

1 Heaping Tablespoon Sriracha

1 teaspoon Salt

In a medium saucepan, add the olive oil and dice onion.  Cook over medium heat until translucent and soft.  Add the garlic and cook for one minute.  Add the tomatoes, brown sugar, cider vinegar, Sriracha and salt.  Stir and let cook on medium high until bubbly.  Reduce to low and let cook for one hour.  Use an emulsion blender to puree and make it smooth.  Let cook down for another 30 minutes on low until dark red and thick.  Let cool and store in an airtight container.

Rosemary Salt

1 Tablespoon of minced fresh rosemary

2 Tablespoon Salt

Mix salt and minced rosemary together.  Sprinkle on fries.

Lemon Currant Cream Scones | Secret Recipe Club

Weekend mornings at our house are sometimes quite frankly lazy days.  Hubby and I work long hours all week and come the weekend, it is time to let our hair down, keep our pajamas on, sip on some freshly brewed coffee and enjoyed a handmade breakfast.  Lately I have been on a Steel Cut Oatmeal kick and can’t get enough.  The hearty flavor with a touch of brown sugar is simply love in a bowl.  Albeit, the time (almost 30 minutes) one must put into coking this bowl of love, it is very much worth the time for tasty and healthy reasons.

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On the polar opposite side of the scale is the ever popular scone.  It is rich with butter, flour, sugar and cream – oh and some sort of fruity addition.  Knowing that the Secret Recipe Club reveal was a week away, I jumped on my computer to search Cinnamon Freud’s website since I was matched up with Karen’s Blog for February.  Karen is graduate doctoral student who is studying Counseling Psychology but also loves food, cooking and baking.  I can completely understand that having an outlet to relax during studies is probably simple perfection.  She wanted to eat healthier so she explored food blogs and food TV then created Cinnamon Freud.  After searching her site over and over again, I kept coming back to the Classic Cream Scones.

Oh by the way, if you want to join in the fun or simply check out The Secret Recipe Club, simply click here.  As with each month of Secret Recipe Club, the most fun part is searching for a recipe that resonates with me and putting my simple spin on the recipe. And seeing on reveal day, who had my blog and what they selected.  Since my lemon tree is currently abundant with lemons, I knew I needed to infuse these classic scones with fresh lemon zest and serve with creamy lemon curb. These lemony delights were the perfect weekend morning nosh.

Lemon Currant Cream Scones

Makes 8 Scones

2 Cups Flour

3 Tablespoons Sugar

1 teaspoon Salt

1 Tablespoon Baking Powder

5 Tablespoons Cold Butter, Cut into pieces

2/3 Cup Currants

Zest of 1 Lemon

1 Cup Heavy Cream

Turbinado or Demerara Sugar*

Preheat oven to 400 Degrees.

In a large bowl, combine flour, sugar, salt and baking powder.  Stir to combine.  Add the chopped chilled butter and blend into the flour mixture with your hands.  Break down each cube with your fingers and work quickly until pea sized pieces remain.  Add the currents and lemon zest and stir to coat.  Add the heavy cream and stir or use your hands to form a soft ball.

Transfer to a non-stick cookie sheet and form a 9 inch circle about 1 inch thick.  Use a sharp knife to cut into eight pieces.  Cut in half then half the other way and repeat on the diagonal until eight wedges are present.  Brush lightly the top with the heavy cream and sprinkle the turbinado or demerara sugar on top.  You can use regular sugar if desired.  Cook for about 16 to 18 minutes or until golden brown and cooked through.  Let cool for 10 minutes and then serve with lemon curd or your favorite jam.

   

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Mini Grilled Cheese with Jalapeno Apricot Relish | Friday Night Bites

Last weekend I was invited by Tillamook Cheese and Soda PopPR to attend a Farmstyle Brunch at The American Grilled Cheese Kitchen in San Francisco’s mission district.  I love a great grilled cheese sandwich and have long admired the Tillamook brand, so it was a no brainer – I needed to attend.  Who knew Tillamook made more than their famous medium cheddar cheese?  Well they do. In addition to cheese, they make ice cream, butter, sour cream, yogurt and their latest product launch is for their Greek style yogurt.  By the way, it is different than the typical Greek yogurt and quite frankly I am now hooked on it.  I will have a detailed post highlighting the brunch and yogurt coming in about a week.

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In the meantime, I had to run out and buy their famous cheddar cheese to make a grilled cheese sandwich after our scrumptious and indulgent brunch.  The America Grilled Cheese Kitchen doesn’t make the run of the mill grilled cheese with white bread and processed American cheese – oh no – these are gourmet delights that will leave you wanting to return the next day.  Check out their website for the vast spread of gourmet grilled cheese sandwiches.  During our brunch we had our choice of breakfast sandwiches we wanted to have made to order.  I chose the “Breakfast Popper” which has Jalapeno Relish, Zoe’s Bacon, Chevre, Tillamook Monterey Jack and a over easy egg on artisan bread.  The first bite transported me to grilled cheese heaven and then I stayed in that happy place until it was all gone.

The sandwich was the inspiration for this week’s Friday Night Bites.  I decided to go miniature but make that divine Jalapeno Relish and top each sandwich with Applewood Smoked Bacon and fresh Arugula.  Honestly, in the last week, hubby and I have had these little bites three times – they are that GOOD!  The recipe is simple and a complete crowd pleaser.  It would go terrific with a chilled beer or a nice crisp Chardonnay.  As the folks from Tillamook tweeted to me prior to the brunch – “Cheddar come hungry” – I guarantee you will not be hungry after several of these mini delights. 

Mini Grilled Cheese with Jalapeno Apricot Relish

1 Baguette

Tillamook Medium Cheddar

Butter

Applewood Smoked Bacon, crispy

Arugula

Jalapeno Apricot Relish (Recipe below)

Determine the number of sandwiches you want to make.  Cut each slice about ¼ inches thick. You will use half of slice of cooked bacon per sandwich.  You will use 1 to 2 slices of cheddar cheese per sandwich.

Butter each side of the sliced baguette.  Place the cheese on the non buttered side and place the two slices together.  Cook on medium heat until golden brown on each side and cheese is melted.  Remove sandwiches and put about a heaping teaspoon of relish on each one, a half of slice of cooked bacon and a few sprigs of Arugula.  Enjoy.

Jalapeno Apricot Relish

8 oz. Dried Apricots, fine dice

6 Tablespoons white onion, fine dice

3 Large Jalapeno pepper, stems and seeds removed, minced

1 Tablespoon Lemon Juice

1 teaspoon Mustard Powder

1 Tablespoon Brown Sugar

1 Tablespoon Fresh Ginger, peeled and finely diced

2 ½ Tablespoons Apple cider vinegar

1 teaspoon salt

Mix all ingredients for the Jalapeno Apricot Relish together thoroughly, then cover and refrigerate for at least one hour, preferably over night.

Recipe slightly adapted from here

Deviled Egg Cups | Friday Night Bites

I had every intention of making deviled eggs.  However, after I realized something went astray from my cooking process with the eggs and peeling each one was going to take 10 years – I went into plan B.  Today I am sharing “plan B” with all of you.  The age old phrase – when life gives you lemons, make lemonade.  Thinking quick on my feet, I went into my impromptu plan B – the Deviled Egg Cup.  The end result was simply divine and it will be a repeat appetizer for sure.

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I was making these for a get together during the holidays and when the peeling process quickly turned into a nightmare; my creative juices went to work.  I did not have much time to recreate the wheel so the Deviled Egg Cups were born.  Everyone loved them at the party, especially hubby.  Deviled eggs are one of his favorites and I spied him gobbling down several at a time.

These bread cups are the perfect vehicle for any topping.  The beauty is it is simple and typically everyone had bread and butter on hand.  So if you have last minute guests coming to your house, this would be a perfect appetizer.  Here are a few other ideas for toppings – Chicken Salad, Caesar Salad, Caramelized Onions and Blue Cheese or Caprese Salad.  I would suggest your favorite white wine to go with the Deviled Egg Cups – perhaps a Chardonnay or Viognier.

Deviled Egg Cups

Yields 32

10 Hardboiled Eggs

¼ Cup + 1 T Mayonnaise

2 teaspoon Yellow Mustard

¼ teaspoon Salt

¼ teaspoon Pepper

8 Slices of White Bread, crusts removed

4 T. Butter, melted

¼ Cup Scallions, finely diced for garnish

Hard boil the eggs and remove shells.  Cut each one in half and remove 5 of the yolks. You an leave the egg yolks but I preferred to remove.  Cut into quarters and dice.  Add to a medium sized bowl.  Add the mayo, mustard, salt and pepper and stir to combine well.  Taste and adjust seasonings to your taste level.  Set aside in the refrigerator.

Heat oven to 350 degrees

Use a mini muffin pan to make the bread cups.  After you have removed the crusts, cut each slice of bread into four squares.  This should yield 32 small squares.  Brush lightly on each side a bit of the melted butter.  Add each one to the muffin tin and press lightly with your finger to form around each of the muffin slots.  Bake for about 10 to 15 minutes or until golden brown.  Remove and let cool.  Repeat the process until all bread cups are complete.

To assemble, add about a teaspoon or two to each bread cup and garnish with a bit of the finely diced scallion.