Doesn't that just look cozy? I really need to learn how to style my food better to make it look more appetizing.....but the truth is, by the time i am done cooking I want to eat, and then I don't feel like fiddling around with the leftover food to make it look pretty. Perhaps someday I will learn. Until then I will keep drooling over other bloggers pics such as this one from Picky Palate. Besides, I don't have cool spoons, napkins, or those anthropology glasses. Sigh.
If you are looking for the perfect balance of hearty and healthy, this stew has it all! I followed the recipe almost exactly except I added a bit more liquid, used poached chicken breasts, included some dried rosemary, and a little extra seasoning for good measure. It reminded me of a different take on a chicken pot pie, but without the pie.....until I added....BISCUITS! I decided to make them last minute and am totally glad I did, they rounded out the meal and were dreamlike quick!
The recipe originated from Cooks Illustrated which means that it has been tested and approved multiple times. And I should also mention they are now "Kyle tested and approved" as well.....whooo, good thing.
The only thing I did differently was I chose not to brush them with melted butter, I prefer to cut them open and smear it on the inside.....but do as you wish.
Best Buttermilk Drop BiscuitsYou know what would have made last nights meal perfection? If I would have served this for dessert...
Yields: 12 biscuits ( I only got 11)
- 2 cups flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. sugar
- ¾ tsp. salt
- 1 stick + 2 tbsp. butter
- 1 cup buttermilk
- parchment paper
Notes: This recipe is from the November-December 2007 issue of Cook’s Illustrated Magazine.
- Preheat the oven to 475 degrees.
- Melt the 1 stick butter and let cool about 5 minutes.
- Whisk together the dry ingredients.
- In a separate bowl, combine the melted butter and the buttermilk, and stir until clumps form.
- Stir the liquid into the dry ingredients until just incorporated and the dough pulls away from the sides of the bowl.
- Line a baking sheet with parchment paper.
- Using a ¼ cup dry measure, scoop out and drop 12 balls of dough onto the baking sheet (this is easier if you spray the measuring cup with nonstick cooking spray).
- Bake until the tops are golden brown, about 14 minutes.
- Let cool on a wire rack.
- Meanwhile, melt the remaining 2 tbsp. butter and brush the tops of the biscuits with the butter before serving.
Oh yeah, you can't go wrong with a warm apple crisp topped with vanilla bean icecream and caramel drizzle. I would make this every day if I had a never ending supply of apples. You can find the recipe here Apple Crisp. Great, now I am craving a bowl like mad......Enjoy Friends!