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Spinach and Feta Drop Biscuits

12 Jun

Spinach and Feta Drop Biscuits

Who among us doesn’t love a crumbly, cheesy biscuit? Two kinds of people: liars and people who don’t eat cheese. And who among us doesn’t love that age-old combination of spinach and feta cheese? Again, two kinds of people: liars and people who don’t eat cheese. I decided to combine those two loves by adapting my savory scone recipe into these cheesy, crumbly drop biscuits. Thanks to a day of rain, the house had cooled down and there was no reason to fear a hot oven – especially because these have a relatively quick baking time of twenty to twenty five minutes. It’s an added bonus that these take about ten minutes to whip up and slide into the oven.

These were absolutely ridiculously good.  A crispy, crunchy crust encases a tender, creamy, cheesy interior. The spice from the crushed red pepper flakes plays well off of the tangy feta, creamy cottage cheese, and fresh, earthy, spinach. These taste seriously, insanely indulgent – even though they aren’t – and make for a great on-the-go breakfast or snack.

Spinach and Feta Drop Biscuit

Makes about 6 large scones

2 cups all-purpose flour, plus more for dusting

1 tbs. plus 2 tsp. baking powder

1/2 tsp. salt

1/4 cup large curd cottage cheese

1/4 cup feta, cut into small cubes

3/4 cup baby spinach, roughly chopped

1 tbs. plus 1 tsp. freshly ground black pepper

1 tbs. crushed red pepper flakes

2 tsp. dried minced onion

1 cup milk (I used 2%)

1 large egg

Nonstick cooking spray

Preheat oven to 400º.

Combine flour, baking powder, and salt in a large bowl.  Add cheeses and gently combine with a fork.  Add spinach and gently combine with the fork.

Beat together the milk and egg.  Using your hands, gently fold it into the flour mixture.  When the dough just barely comes together, turn it out onto a lightly floured surface.  Be very careful to not overwork the dough.  I turn it out about 2-3 kneads before I think I really should.  Sprinkle with a bit more flour.

Form into a disc about 1″ thick.  Form into 6 ball-shaped biscuits.

Spray a parchment paper or tinfoil lined baking sheet with nonstick cooking spray.

Bake 20-25 minutes or until slightly golden brown.

Eggs and Greens on Pancetta Roasted Naan

5 Sep

After a favorable character and fitness interview, I wanted to reward myself with a delicious brunch.  And this was just what the doctor ordered.  The naan was crisped up and warmed through in renderings from pancetta, infused with some of that salty, cured meat flavor that tastes so good.  The slightly bitter lettuce is tossed with a drizzling of sweet and tangy rhubarb vinaigrette, then topped with two over easy eggs and crispy pancetta.  A few dollops of creamy cottage cheese round the whole thing out.  This truly makes for the perfect brunch, with an addicting contrast of textures and flavors.  It was also an interesting and slightly different way to use up an abundance of CSA lettuce.  You could also make this more portable by skipping toasting the naan and instead stuffing everything into a pita.

Eggs and Greens on Pancetta Roasted Naan

1 piece naan

1/3 cup pancetta, cubed

2 cups lettuce, roughly chopped (preferably something with a bit of texture, such as romaine)

1/3 cup large curd cottage cheese

2-3 tbs. rhubarb vinaigrette

2 eggs

Heat a large non-stick sauté pan over medium heat.  Add pancetta and cook, stirring frequently, until well crisped, about 6-8 minutes.  Using a slotted spoon, remove the pancetta from the pan and set aside.

Add naan.  Cook 2-4 minutes per side until deep golden brown and heated through.  Set aside, placing in a low oven to keep warm if desired.

Toss the lettuce with the rhubarb vinaigrette.

Crack eggs in the pan.  Season with salt and pepper.  Cook about 2 minutes until whites are set but yolks are runny.  Flip, careful not to break the yolks, and cook another thirty seconds so whites are set but yolks are runny.

Place the naan on a plate.  Add the dressed lettuce and top with about half of the pancetta.  Place a few dollops of the cottage cheese around the edges of the naan.  Top with the eggs and then the remaining pancetta.  Serve immediately.

Chive and Lemon-Oregano Eggs on a Tortilla

29 Aug

I have neither class nor work on Fridays, meaning I get to spend the whole day at home catching up on homework and housework after sleeping in a little bit.  I wanted to cook myself up a nice breakfast with some eggs and leftover lemon-oregano emulsion.  However, as of Friday, Zak and I had not been grocery shopping for quite some time.  The bread was moldy and we didn’t have any milk in the fridge, so both eggs on toast and baked eggs were out.  After peering forlornly into the refrigerator for awhile, I noticed a package of tortillas far from expiration and a package of Chinese chives Zak had recently purchased from the Asian market.  Perfect!

Some sunny side up eggs with a healthy drizzle of lemon-oregano emulsion and fresh, oniony chives over a warmed tortilla were the perfect breakfast.  The lemon-oregano emulsion tastes a lot like a traditional hollandaise sauce, which of course is the perfect accompaniment to runny eggs.  The tortilla provides a bit of substance, soaking up some of the egg yolk and sauce.  Finally, the Chinese chives have a very similar flavor to traditional chives, though a bit more pronounced and definitely with more texture to them.  Regular chives can certainly be substituted, but use more of them because their flavor is toned down a bit from Chinese chives.  I love love loved the flavor combinations in this dish, and it’s pretty, quick, and easy to boot!  In fact, this is so easy that it barely qualifies as a recipe – basically, fry up some eggs and put everything on a plate.

Chive and Lemon-Oregano Eggs on a Tortilla

1 flour tortilla, warmed in microwave for thirty seconds

1/2 tbs. butter

2 eggs

2-3 Chinese chives, roughly chopped (about 3-4 tbs.) (or substitute double regular chives)

1/4 cup lemon-oregano emulsion

Kosher salt and freshly cracked black pepper

In a medium non-stick pan, melt butter over medium heat.  Carefully crack eggs into the pan.  Season with salt and pepper.  Cook 4-5 minutes until whites are set but yolks are still running.

Place warm tortilla on a plate.  Carefully side eggs out of the pan and onto the plate, being sure to check with a spatula first that they will easily slide.  Top with chives and lemon-oregano emulsion.  Serve immediately.

Onion Ring and Egg “Volcano”

13 Aug

Have you ever heard of Swenson’s?  Zak introduced me to the local fast food chain not long after we moved in together, and since then I have not been able to get enough.  We make excuses to drive from the Cleveland area to the Akron area so we can order Galley Boys (a Salad Boy for Zak, now that he’s pescatarian), an order of potato teezers (a combination between a tater tot and a jalapeño popper and the best damn fast food side in the world), fries, potato puffs, and/or onion rings.

We don’t eat fast food often, but Swenson’s is an old school drive-in type fast food place, where the servers run from car to car taking and filling orders.  And it’s so, so, so good.  Whenever I have a semblance of a reason to travel toward Akron, a stop at a Swenson’s is in order – whether it’s to go the Akron-Canton Airport, Bow Wow Beach with Roo Bear, the Metroparks for a hike, to meet with the videographer for the wedding … you get the idea.  Anything.

And because sometimes we do the “and” in that order rather than the “or,” once in awhile we have leftovers.  And sometimes, while taking the MPRE, you are hungry.  And sometimes while you are trying to focus on remembering specific details about attorney ethics that would escape the logic of even the most fastidious lawyer out there while hungry, you think to yourself, “I want to eat those leftover onion rings, and I want to do it with an egg.”

And when you want to do that, you want to do it like this.  Because it’s crunchy, salty, savory, spicy, yolk-y and unimaginably delicious.  Plus, it’s easy and quick.  The crispy, crunchy, salty onion rings are the perfect thing to dip into a creamy, molten egg yolk, and the sriracha adds a spiciness that pulls the whole thing together.

Onion Ring and Egg “Volcano”

3-4  leftover onion rings in a variety of sizes, from small to large (they should stack fairly neatly)

2-3 tbs. sriracha

1 egg

Non-stick cooking spray

Kosher salt and freshly cracked black pepper

Preheat oven to 400º.

Place onion rings on a tinfoil lined baking sheet and bake 8-10 minutes, flipping once, until crispy and heated through.

Drain slightly on paper towels.

Spray a nonstick pan with nonstick cooking spray and heat over medium heat.

Place largest onion ring in the pan.  Holding edges down with a set of tongs or your fingers (be careful!), crack an egg in the middle.  If any whites overflow, gently push back with a rubber spatula until as close to the edges of the onion ring as possible.  Season with salt and pepper.

Throw a half teaspoon or so of water into the pan and cover.  Cook egg 2-4 minutes.  Check whites for doneness, and repeat as necessary until whites are set and cooked through but yolk is creamy.

Place a ring of sriracha around the top of the bottom onion ring.  Top with next smallest onion ring.  Add another layer of sriracha and repeat until smallest onion ring is stacked.  Top with another squeeze of sriracha.

Serve immediately.

Sriracha Oatmeal with a Soft Boiled Egg

10 Jun

This wasn’t a planned post, but once I took the first bite of this dish, I knew it was worth sharing.  This savory oatmeal is comprised of an Asian flavor profile, amped up a notch with a kick of spice from the sriracha.  It was well balanced by the creamy soft boiled egg.  This would look much prettier and be pretty darn tasty with a garnish of scallions, but after that first bite, I wanted to dig right in rather than gussy this up.

Sriracha Oatmeal with a Soft Boiled Egg

1 egg, refrigerated (older are easier to peel)

3/4 cup rolled oats

1 1/4 cup water

1/2 tbs. butter

1 tbs. sriracha

1 tbs. soy sauce

1 tbs. shaohsing rice wine

1 tsp. sesame oil

Freshly cracked black pepper

Bring a pot of water deep enough to cover the egg by about 1″ to a rolling boil.  Add egg straight from the refrigerator.  Cover pot and remove from heat.  Let sit seven minutes.

Meanwhile, prepare an ice bath. Bring chicken stock to a boil in a medium saucepan.  Add oatmeal and cook, stirring frequently, 4-5 minutes.  Once cooked, keep covered and warm over very low heat. Once seven minutes have passed, carefully transfer the egg to an ice bath.  Let sit about a minute, and then peel under running water.

Mix together oatmeal, butter, sriracha, soy sauce, shaohsing rice wine, sesame oil, and black pepper.  Top oatmeal with boiled egg.

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