Archive for July, 2015

Pipe Dream #333: To Be the Stuff of Dreams – Savory Cream Biscuits (and Morels in Brown Butter)

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Can we, for a moment, consider the simplicity of the humble cream biscuit? How dost thou present thineself so timely and tender, relieving every fear that lies deep in our heart that the leftover cream in the back of the fridge should be spoilt?

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So easy! So delicious! You can even freeze them and bake straight from frozen. They are best made day-of, and don’t use whole wheat flour or even white whole wheat as I did. The higher protein content made them require more liquid, and the end product was somewhat dense.

If you’re feeling fancy, split the biscuits, topping them with sauteed some spring morels in butter + a poached egg + wilted spinach. The stuff of brunch dreams, people.

Brunchifornia dreamin,’


Savory Cream Biscuits

Adapted from The Kitchn

2 cups all purpose flour
2 1/2 teaspoons sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/2 cups heavy cream (divided)

slightly beaten egg yolk + 1 teaspoon water


Place a layer of parchment paper on a baking sheet. Preheat oven to 425°F degrees. In a medium bowl, mix together dry ingredients and stir until combined. Stir in all but 1/4 cup cream. Dump onto floured work surface. Add the remaining cream to the dry bits left in the bowl, scrape out and add to dough already on counter. Knead briefly (30 seconds) until dough comes together. Shape dough into a long rectangle and cut in half length-wise and then cut each piece into 4 pieces horizontally. Brush each biscuit with the egg wash. Place in oven on middle rack for 15-18 minutes and bake until golden.

Bittersweet Rhubarb Simple Syrup Experiment, A Metaphor

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Isn’t our whole life just one bittersweet series of experiments?

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This syrup is timely, because rhubarb is having a moment with cocktails right now. I mean, it was this spring, and this syrup lasts in the fridge until summer so you can still have your off-season cocktail.

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Here’s to the day when all bitter things are made sweet,


P.S. Happy Sparklers Day in two!

Rhubarb Simple Syrup

From The Kitchn

4 cups chopped rhubarb
1 cup sugar
1 cup water

Combine the rhubarb, sugar, and water in a heavy-bottomed saucepan and bring to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes.

Set a fine-mesh strainer over a bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl. Press the solids a little with the back of a spoon to extract more syrup.

Pour the syrup into a jar. Cover or cork the bottle and refrigerate.

The leftover rhubarb solids also make a great jam!

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