When i was making these biscuits this morning. I didn’t think that i was going to write a blog post about them.
All i wanted was to use up the gravy that i made the day before.
My impression of biscuits was never fantastic. Gone were the days where I would nibble on a piece of tasteless, unsavoury Popeye’s biscuits.
In addition to that, biscuits were never photogenic.
Biscuits doused in pale, white-ish sauce were even less impressive.
However, i decided to weather all the negativity. Because it is of utmost importance that i were to journal this recipe.
The recipe that had the power to erase all the bad judgement i passed on all the biscuits that i ecountered before.
I’m sorry Biscuits, I’ve been harsh on you.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1/3 cup shortening ( I used butter)
- 1 cup milk
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
- Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
- Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
And in case you were wondering about the gravy, the recipe can be found HERE
Ree’s blog at the pionerwoman always gives me the giggles. She’s always so witty in her description.
And when i was vacationing in the US two years ago, I was lucky enough to catch snippets of her cooking show. In fact i made sure i stayed back in the hotel just to catch her show. Imagine, passing the opportunity to sight-see Times Square in New York to catch Ree Drummond!
So when this month’s cook like a star chose Ree to be their featured chef. I was more than willing to pitch in.
So here goes my Penne Alfredo.
I’ve made this dish quite a couple of times. But i’ve never blogged about it because the final pale color of this dish never inspired me enough to pull out my camera. Don’t get me wrong. This dish tastes amah-zing! just that the colors was a bit drab.
Today however was different. I was armed with parsley leaves and tomatoes. They make the perfect garnish.
Taken from The pioneerwoman
- Prep Time:
- 5 Minutes
- Cook Time:
- 20 Minutes
- 12 ounces, weight Bowtie Pasta (farfalle)- i used Penne
- 4 Tablespoons Butter
- 2 whole Boneless, Skinless Chicken Breasts
- Salt And Pepper, to taste
- 2 cloves Garlic, Minced
- 3/4 cups Dry White Wine (may Substitute Low-sodium Chicken Broth)
- 1/2 cup Half-and-half
- 3 Tablespoons Heavy Cream
- Low Sodium Chicken Broth, As Needed For Thinning – I used homemade bone broth
- 3/4 cups Parmesan Shavings Or Grated Parmesan
- 2 Tablespoons Fresh Parsley, Minced
Cook pasta according to package directions. Drain and set aside.
Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside.
Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it’s all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it’s all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)
Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!
I am currently reading a book titled “the super natural home” by Beth Greer. In this book, Beth tells us about the toxins that we unwittingly expose to ourselves daily and what we can do to avoid or rather minimize them.
In a chapter of the book, she mentioned about her daughter coming home having eaten two pieces of McNuggets. She said, and i quote : “the dreaded food made from highly processed reconstituted chicken that is breaded and mixed with toxic additives and preservatives , then deep fried in fat-laden, partially hydrogenated oil.”
Also in the recent news was Jamie Oliver winning his case against McDonald’s over the use of pink slime, Where he pointed out that the meat in the burger patties had been pre-treated with a cocktail of chemicals and thus not fit for human consumption. McDonald’s has since agreed to change its recipe.
But, I don’t think i will be going to the golden arches for a while now.
So instead, i try to re-create. I’ve even gone a step further by making my own burger buns!
So here i am with my sausage patty burger. Appearance wise, it’s a far cry from the McDonald’s sausage McMuffins. Namely because i’ve used burger buns instead of english muffins and added the lettuce and tomatoes which are absent from the original.
The sausage patty tasted pretty close. I can confidently say that because Mr. Crustabakes who had absolutely no inkling of my copycat attempt pointed out the taste resemblance.
So, do try it out and save yourselves a trip to the drive-thru!
Taken from MarthaStewart.com
- 1 pound ground pork- i used chicken
- 1 garlic clove, minced
- 1 tablespoon dried sage, crumbled
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried fennel, crushed
- Pinch of ground nutmeg
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg white
- 2 teaspoons vegetable oil
Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.
To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.
Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.
Beautiful Burger Buns
Taken from King Arthur Flour
- 3/4 to 1 cup lukewarm water
- 2 tablespoons butter
- 1 large egg
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 1 tablespoon instant yeast
- *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.
- 3 tablespoons melted butter
|1) Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.|
|2) Cover the dough, and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.|
|3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3″ across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.|
|4) Brush the buns with about half of the melted butter.|
|5) Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.|
|6) Cool the buns on a rack.|
|Yield: 8 large buns.|
I am not exactly proud of my contribution to this month’s Little Thumbs Up event. Hosted by Miss B of Everyone Eats Well in Flanders , and organized by Zoe from Bake For Happy Kids and Doreen from my little favourite D.I.Y, the selected ingredient for this month is curry.
While most curry dishes require long and engaging cooking activities, mine was pretty much instant with the use of Japanese instant curry blocks.
All i had to do was just to brown some onions and cook some carrots and potatoes. At this point, you could choose to add in some meat into your pot of vegetables too. But i decided to go an extra mile by breading and frying my chicken.
I guess it’s my way of making up, since i was already using instant Japanese curry paste.
Chicken Katsu Curry
1 piece of chicken thigh (deboned)
Salt & Pepper
2 tbs flour
a cup of water
1 Tbs oil
Curry Block (I used S&B brand)
For the chicken katsu
Pat dry the chicken thigh, and season with salt and pepper.
Coat the thigh in flour, dredge it in the beaten egg, den re-coat it again in the panko crumbs
Fry till cooked and golden brown
For the curry
Brown the onion in the oil. Add carrots and potatoes. Add a cup of water and let the mixture boil till carrots and potatoes are tender.
When the water has reduced to about half a cup, add the curry block in and stir till dissolved. Keep cooking until bubbles appear.
Serve curry over white rice. Add the chicken katsu.
Hokkien Mee, which translates to “Fujian Noodle” was something I grew up with in Singapore.
Fujian is a province in China. So I suppose this dish probably could trace its origins there.
I grew up in Singapore without my parents, but with a hired “nanny” to watch over us (me and my siblings). At times, this hired “nanny” would take a break from cooking. She would assign us some money, to settle lunch on our own.
I looked forward to these occasions, because back then, I didn’t like home cooking. She wasn’t the world’s best cook. And it was always the same few dishes that came out of her kitchen.
So Hokkien Mee was something i liked to order when we had the chance to eat out. I remember the stall owner would fire up his stove, make a hell lot of noise stirring his metal spatula against his giant wok. Minutes later, a plate of steaming hot, soggy noodles would appear.
I especially loved it when the noodles are extra soggy. Because it means, extra broth. This broth is the highlight of this dish. It is bursting with all the flavors from hours of simmering stock.
As a kid, I couldn’t pinpoint as to what made the broth so delicious. It was only after reading the recipes for this dish that i discovered that the stock was made of pork, chicken and prawns.
Yup, that’s three types of meat, combined to make one stock. Can i justify further?
Singapore Hokkien Mee
Recipe taken from Rasa Malaysia
Singapore Hokkien Mee Recipe
250g Yellow Noodle
250g White thick rice vermicelli (I used dried rice vermicelli)
350g Squid (Sotong) (omitted, added sliced fishcakes instead)
200g Pork Belly (omitted)
40g Green chives
750ml Chicken stock
5g Chopped garlic
1/2 tbsp Fish sauce
1 dash Pepper
1 dash Sesame oil
1. Peel the prawn head. In a hot wok, add a tbsp oil and fry the prawn head until fragrant. Add fried prawn head into chicken stock and boil for 30mins to 1 hour. (I usually reserve the uncooked prawn shells and prawn heads from other dishes and keep them frozen in the freezer)
2. Add the pork belly into the stock and boil for 45mins. Take out the pork belly and cool. Cut pork belly into strips. ( I omitted this step)
3. Blanch dried vermicelli, fishcake and prawns in boiling water. Drain and set aside
4. Into a hot wok, add 1 tbsp of oil, fry the garlic until fragrant. Add in egg and scramble.
5. Add in yellow noodle and blanched rice vermicelli. Fry for a few minutes until noodles just begin to sear. (Use high heat)
6. Add 1/3 of prawn stock and seasoning. Fry until stock is almost dry. Add another 1/3 of prawn stock. Cover wok to braise the noodles on medium low heat. (5 to 7 mins) * Note: I had to add a bit of water as my stock wasn’t quite enough
7. Lastly add in prawn, squid, chives and fry together. Add remaining stock, fry for 1 min and plate. Serve with sambal chilli and lime.
I can’t believe I am finally dusting this old blog of mine from its inch deep of dust.
I apologize for the lack of activity around here. But hey, I think i might have a good excuse for it.
Over the past few months, I have had a baby!
Yes, my very own little bundle of Joy. And i couldn’t be any happier!
And i guess I am not like the SuperMoms out there who are able to juggle their babies in one hand while flipping pancakes with the other.
I am a Total mess.
and I am awful with time management.
Between feeding my baby girl (Yes, it’s a girl!) and burping her. I barely have enough time to wipe the spit up across my shoulder before my little one wails out for another request. Be it a diaper change, or a soothing hug. I am not complaining. I am more than happy to attend to her needs.
It just means that i won’t be posting as often.
And i will have to make do with lackluster blog posts and photos like so:
This is really a raw picture. I didn’t have time to take out my lights or assemble my props the way i usually did way back when.
Nevertheless, I am happy i was able to put up this post. Even when i had to stop about four times doing so. 🙂
(Recipe taken from To Food with Love)
Preheat oven to 210C (400F). Place the chicken in a baking dish or a tray lined with foil. Bake on the upper rack of the oven for 25-30 minutes, turning the chicken once halfway and baste with remaining marinade. When cooked, remove and transfer to a chopping board. Slice into 3/4 inch strips.
* To serve, I seared burger buns facedown in a pan with a bit of garlic butter.
I assembled the lettuce and tomatoes on the seared buns and placed the teriyaki chicken in between.
Today’s blog entry is one that has been featured in this blog before.
Presenting a recipe a second time could only mean two things :
1. You botched things up so badly in your first trial, that you felt the need to right your blunders in order to redeem yourself as an progressing substandard cook instead of a total schmuck. ( That’s me!)
2. The recycled recipe didn’t do too badly in its first round that you didn’t mind taking the same pictures, and describing the same scenes for the second time on your blog.
I am glad to report, that the latter applies to this situation.
The Chicken Katsu Oyako-don was first published HERE.
But instead of making the chicken katsu from scratch, I decided to go easy this morning by using frozen, ready-made chicken Karaage.
Just like frozen fish fingers, these chicken pieces have been pre-flavored and pre-breaded.
All I had to do was to drop them into hot oil and watch as they turn golden brown.
Between the instant frozen fried chicken and the very few sauces involved made cooking such a breeze this morning.
If you are unfamiliar with Japanese sauces, here is what i used:
Yup, just these three.
Mirin, Soy Sauce and Dashi Powder.
Sautee some onion, dump in these three seasonings, dump a few beaten eggs, and voila!
That’s your oyako-don broth all ready to go!
Now, scoop some rice ( I used Japanese sushi rice) onto a bowl,
place a couple of fried chicken,
Then ladle some of that broth over the chicken pieces.
Garnish with a bit of spring onions,
And you’re good to go!
And of course, let’s not forget the chopsticks.
Chicken Katsu-Oyakodon Recipe
Yield: 2 servings
2 cups of cooked white rice
About 8 Pieces of ready made frozen chicken karaage
1/2 cup dashi (I used 1/2 tsp of dashi powder dissolved in 1/2 C of water)
2 tablespoons soy sauce
1 1/2 tablespoon mirin (I preferred my broth to be sweeter, and ended up dribbling about 2TBS instead of 11/2)
1/2 onion, thinly sliced
1 teaspoon oil
3 eggs, lightly beaten
sliced green onions for garnish
2. Heat up oil to 375˚F in a frying pan. Shallow fry chicken in batches until golden brown and cooked. Drain on paper towels and set aside while you cook your onions and eggs.
3. Heat a teaspoon of oil in a sauce pan on medium-high heat. Add the onions and pan-fry until cooked and soft, but not brown. Add the dashi, soy sauce, and mirin and turn the heat to high. When the mirin mixture comes to a boil, add the eggs and turn the heat off and cover the pan so the eggs cook in the residual heat for about 3-4 minutes.
4. Fill rice bowls and place chicken pieces on top. Scoop soft omelette and dashi broth onto the chicken and rice. Garnish with green onions. Enjoy!