Sunday, November 3, 2013

Recipe: Salt-and-Pepper-Biscuits; Grilled Brussels Sprouts with Chanterelles

You know you've cooked a lot . . . 
Salt-and-Pepper Biscuits
Grilled Brussels Sprouts with Bacon & Mushrooms

We literally cooked up a storm last night -- there were pots and pans everywhere!

The biscuits and Brussels sprouts recipes were new for us, and they both get huge thumbs up.

The Salt-and-Pepper Biscuits were absolutely delicious.  It was my first time making biscuits from scratch, and it was so easy -- something I'll be able to whip up anytime (and in 30 min max) as long as I have sour cream and heavy cream in house.  There are only 9 ingredients in this recipe: sour cream, heavy cream, baking powder, kosher salt, sugar, black pepper, flour, butter, sea salt.

We modified the Grilled Brussels Sprouts with Chanterelles recipe, and it turned out great:
  • Used baby bella mushrooms instead of chanterelles
  • Roasted the Brussels sprouts with my roast chicken instead of grilling them
  • Didn't use all of the bacon fat to cook the mushrooms, shallot and garlic (it would've been way too greasy)
I can't wait to eat the leftovers this week.  Tonight we're going to try the Thai Beef with Basil recipe (Bon Appetit - Nov 2013, p. 54).

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