"Health is the greatest gift, contentment the greatest wealth, faithfulness the best relationship." ~ Buddha
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
Just after a client told me we weren't going to get any more snow this year we got the biggest snowfall of the season this week! Sadly, that isn't saying much because we have had hardly any snow this year and we really need the moisture. Even our youngest grandkid is now able to read some of the words in our weekly quotes... but she gets help from her mom. Today was a cold and windy Wednesday, not expecting it after the warm days we had last week.
RECIPE OF THE WEEK
I tore this week's recipe out of Bon Appetit last fall. It is from Del Posto, the first NYC Italian restaurant to receive a glowing review from the NY Times in 40 years. But this recipe isn't on the menu, Rosa (one of the sous chefs) makes them for staff meal. In the words of the Brooks Headley, Del Posto's executive pastry chef, " they defy gravity, light and delicious but somehow still hearty." But one of the restaurant's Italian managers gave it the highest compliment. "This is the best thing I have ever eaten in America." Our son said he would be dreaming about them tonight... crisp and buttery sweet. Check them out for yourself. We made them a little too big this first time, all the more to love!
ROSA'S BISCUITS
- 2 1/2 cups flour
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt, plus more
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- Plus 6 tablespoons (3/4 stick) melted butter
- 3/4 cup chilled buttermilk
Preheat oven to 350 degrees F. Whisk flour, sugar, baking powder, and 1 12/ teaspoons salt in a large bowl. Add chilled butter and toss to coat. Work butter into flour mixture with your fingers until mixture resembles coarse meal with several pea-size pieces of butter remaining.
Using a fork, gently mix in buttermilk, then gently knead just until dough comes together (do not overmix).
Pinch off pieces of dough and gently roll into 1" balls; place on 2 parchment-lined baking sheets, spacing 2" apart (you should have about 24). If butter softens too much while you are working, chill dough until firm before baking, 15-20 minutes.
Bake biscuits until golden brown, 25-30 minutes. Brush with melted butter and sprinkle with more salt. Serve warm.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - No Fail Popovers
- Wednesdays Unplugged - Lemon Yogurt Bread
- Wednesdays Unplugged - Banana Cranberry Nut Bread