These smooth, buttery biscuits make a no-fuss side dish.
Makes6 biscuits
Hands-On Time
Total Time
Nutrition Information: (per serving)
Calories315 calories
Fat17 g
Sat Fat10 g
Cholesterol44 mg
Sodium614 mg
Protein6 g
Carbohydrate35 g
Sugar2 g
Fiber1 g
Iron2 mg
Calcium106 mg
INGREDIENTS
2cups all-purpose flour, spooned and leveled
1/2cup (1 stick) cold unsalted butter, cut into small pieces
1tablespoon baking powder
1teaspoon kosher salt
1cup whole milk
DIRECTIONS
Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened.
Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutes.
Miso paste has all the excellent qualities of cheese; it's savory, rich, and packed with umami flavor.
Serves 6 (or 4 hungry people)
Ingredients:
8
ounces dried pasta (I like elbows or cavatappi)
3
tablespoons butter
3
tablespoons flour
2
cups milk, warmed slightly
2 1/4
cups shredded cheese (I like a mix of cheddar, Pecorino, and Gruyère), divided
1/4
cup sweet white miso paste, or to taste
1/4
teaspoon kosher salt
freshly ground pepper
1
cup panko breadcrumbs
Preheat oven to 375° F.
Bring a large pot of heavily salted water to boil. Add
your pasta and cook until a minute or two (do not cook
it all the way to al dente!). Drain (don't rinse) and set aside.
In a large pan, heat the butter until it melts. Add
the flour and cook, whisking constantly to break up any clumps, for a
minute or two.
Whisk in the warm milk and bring the mixture to a
boil, then reduce to a simmer and cook until the mixture thickens and
coats the back of a spoon.
Remove from the heat and stir in 2 cups of the cheese,
salt, pepper, and miso paste. (N.B.: Start with just two tablespoons of
the miso paste, and taste. Add more as you like but it's important to
taste and decide what you like!)
Add the cooked pasta to the cheese sauce and stir to coat.
Pour the pasta into a greased baking dish (big enough
to hold your pasta—a 9- by 13-inch dish works, or a 2-quart or 3-quart
dish) and sprinkle the top with the remaining 1/4 cup cheese and the
panko.
Bake the pasta for about 25 minutes. The pasta should be bubbling and the breadcrumbs should be browned.
Remove from the oven, let cool slightly, and serve the tasty ......
Crunchy bacon bits add a smoky twist to this here by & tangy down-home potato salad.
Nutrition Information:(Per Serving
Calories269 calories
Fat15 g
Sat Fat3 g
Cholesterol16 mg
Sodium473 mg
Protein6 g
Carbohydrate29 g
Sugar2 g
Fiber3 g
Iron2 mg
Calcium41 mg
Serves8
Hands-On Time
Total Time
Ingredients:
3pounds small red new potatoes (about 24)
kosher salt and black pepper
8 slices bacon
1/2 cup mayonnaise
1/4 cup sour cream
3 tablespoons white wine vinegar
4 stalks celery, thinly sliced
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh tarrago
Procedure:
Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.
In a large bowl, whisk together the mayonnaise, sour cream, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon, and bacon before serving.
