Thin Crust Genoa Salami Pizza

Whenever I ask my beau what he would like for dinner the answer is inevitably pizza and I can honestly say I am not always happy to oblige.  If this surprises you I challenge you to try eating an unreasonable amount of pizza for the next three years and see how you feel about it. Every now and then, however, my beau and I are on the same page and experience a mutual craving for that classic Italian pie.

Red Pepper

To me, Friday is the perfect pizza night. As a child my family never really ate takeout that much, but on the odd Friday, and it was always a Friday for some reason, my parents would spring for a pizza and it would be like Christmas came early.

Genoa Salami

In honor of this beloved childhood tradition I whipped up a pizza last Friday night. I came across an astounding recipe for a no-rise crust (yes, such a thing does exist) and in mere moments the pizza was dressed and bubbling in the oven.

Pizza

I selected a decadent outfit of chewy Genoa salami, juicy red pepper, bitter-sweet red onions, lush basil leaves and, of course, a hefty helping of shredded mozzarella cheese. After a brief 15-minute stint in the oven dinner was served and I was chowing down on a sumptuous slice in my sock feet in front of Netflix.

Thin Crust Genoa Salami Pizza

The perfect kick-off to a stellar weekend, this thin crust Genoa salami pizza will more than fit the bill.

Pizza Slice

Thin Crust Genoa Salami Pizza: Serves 4

FOR THE CRUST: Adapted from here.

1 package of yeast

1 cup warm water

2 ½ cup all purpose flour

2 tbsp olive oil

1 tsp sugar

1 tsp salt

TOPPINGS:

1 cup Mozzarella cheese, shredded

6 slices Genoa salami

½ red bell pepper, sliced

¼ red onion, diced

I cup pizza sauce

6-10 Basil leaves

Sprinkling of crushed red pepper flakes

Fresh ground pepper to taste

Directions:

Preheat oven to 400°

Place water and yeast in a mixing bowl and let stand for 5-10 minutes or until frothy.

Add olive oil to the water yeast combo.

Shift together salt, sugar and flour in a separate bowl.

Using a dough hook attachment, add dry mixture to wet in ½ cup increments until the dough comes together to form a slightly tacky ball.

Remove dough from mixer and lightly knead.

Leave to rest covered by a clean tea towel for ten minutes.

Divide dough in two and stretch one half to fit an 11-inch pizza pan.

Place other half in the fridge for another time or form into a second pizza.

Spread pizza sauce over the dough and sprinkle with chili pepper flakes and ½ the red onion.

Sprinkle with cheese and arrange the salami so it is evenly distributed over the entire pizza.

Top with remaining red onion, red pepper and basil leaves.

Place in the oven and bake for 12-15 minutes rotating halfway through.

When golden and bubbling, remove from the oven and let stand for ten minutes before slicing.

Serve with a sprinkling of fresh ground pepper and a nice cold beer.

Apple Sausage Galette

Apple Sausage Galette

One of the first things I learned how to make in the kitchen was pastry. In truth cinnamon rolls may have been first, but pastry was definitely a close second.

Whole-wheat Pastry

Pastry may be an odd place to start out, but at the tender age of… some point before ten I was already well versed in carefully adding flour to our temperamental Kitchen Aid mixer.  I was ready for a challenge.

Apples

From the time I patched the last hole in my first of many awkwardly rolled out pastries, I had embarked on a nearly twenty year long love affair with all things wrapped in butter and baked with love.

Cored, Sliced Apples

Pies are my specialty. If I get invited to a potluck, I arrive with fresh pie in hand. If I’m heading over to a friend’s for a low-key birthday celebration, you bet I have her favorite pie waiting in the wings.

Red Onion

Pie is fairly universal. You don’t encounter many people who would say no to a slice of pie. Regardless of taste and temperament everyone has a type of pie they would gladly eat any day of the week. Even if you were born without a sweet tooth (is that even possible?) I doubt you could resist the charms of a gorgeously golden Chicken Pot Pie.

Apple Sausage Galette

Whether you live for this flakey indulgence or you approach pie with a hesitant fork this week’s recipe is bound to catch your eye. Prepared to be amazed by this enticing salty-sweet Apple Sausage Galette. At the center of this tawny, homey treat is a generous layer of spiced Cortland apples, which sit atop of a bed of sautéed red onions. The whole mess is enveloped in a rich nutty whole-wheat pastry crust and, to up the naughty factor further, sprinkled with a crumbling of honey garlic sausage. With so many winning attributes, you’ll be hard pressed to find a reason not to invite this crisp buttery guest to your next get together.

Apple Sausage Galette

Soulfully rustic and an intriguing compilation of contrasting tastes and textures, this Apple Sausage Galette is a pastry fanatic’s dream come true.

Apple Sausage Galette: Serves 4

PASTRY:

¾ cup pastry flour

½ cup whole-wheat pastry flour

½ cup cold unsalted butter, cut into chunks

½ tsp salt

¼ cup cold water

FILLING:

½ red onion, sliced

2 tbsp olive oil

2 honey garlic sausages, castings removed

3 Cortland apples, cored and sliced

¼ brown sugar

1/8 cup pastry flour

1 tsp ground ginger

1 tbsp cinnamon

Pinch of cloves

Pinch of nutmeg

1 tbsp fresh rosemary, chopped

1/8 cup milk

DIRECTIONS:

Preheat oven to 425°

For the Pastry: Combine flours, and salt in a large bowl.

Add butter and cut it into the dry mixture using a pastry blender until the mixture resembles a coarse meal.

Add water and stir until the dough starts to come together.

Touching the pastry as little as possible, form the mixture into a ball and flatten into a disc.

Wrap in plastic wrap and place in the fridge for a minimum of a half an hour or up to 48 hours.

When ready to use, remove the pastry from the fridge and leave to rest for 15 minutes.

Place on a cool well-floured surface.

Using a floured rolling, pin roll out pastry in a circular shape until it is 1/8 of an inch thick.

For the Filling: In a medium skillet heat olive oil over medium heat.

Add onion and sprinkle liberally with salt.

Sautee for approximately 10 minutes until translucent.

Remove from heat and set aside.

If necessary add more oil to the pan and add the sausage.

Cook until browned then remove from heat and set aside.

In a large bowl combine apples, spices, sugar and flour.

To Assemble: Place a layer of onion onto the waiting pastry leaving a 1 ½ inch border along the edge.

Top with ½ of the sausage and ½ of the rosemary.

Add apples and sprinkle with the remaining sausage and rosemary.

Wrap the edges towards the center.

Brush pastry with milk.

Slide onto a pizza pan and place in the oven.

Bake for 20 minutes then reduce heat to 350° and bake for an additional 30 minutes.

Remove from the oven and let stand for 10 minutes before cutting.

Cheesy Mexican Penne

Cheesy Mexican Penne

A hefty bowl of Macaroni and Cheese may just be the quintessential comfort food. Equipped with the non-confrontational taste kids go for, it’s hard to argue with Macaroni and Cheese.  Like grilled cheese sandwiches, which I can’t seem to stop talking about lately, Macaroni and Cheese is very simplistic in its requirements. All this soothing dish entails is pasta, cheese, butter, milk, breadcrumbs and a few odds and ends. As with anything minimalistic, the room for embellishment is seemingly endless.

Red Pepper

Call me crazy, but I’ve never been a big fan of macaroni. I prefer a larger, meatier piece of pasta. The three times my mother actually made Macaroni and Cheese for my siblings and I (my mother is a very health conscious lady and I think she found it difficult to put that much butter and cheese into a single dish) she used penne instead of macaroni and crushed saltines instead of breadcrumbs. To me this will always be Macaroni and Cheese, despite the absence of one of the dish’s headliners.

Jalapeno

Like the Mac and Cheese of my youth, this week’s recipe is mac-less. It may not look like a take on Macaroni and Cheese, but trust me it is. I took the predictable pasta dish and transformed into a creamy inferno called Cheesy Mexican Penne. I was hopelessly hungry while I was fixing this so I opted to keep it stove top and not bake it, but if you possess that virtue called patience, by all means pop it in the oven.

Diced Vegetables

This Cheesy Mexican Penne follows all the usual steps of it predecessor, but the addition of tomatoes, jalapenos, red pepper and onion lend a zesty complex flavor to the dish. A few heaping spoonfuls of habanero salsa ups the spice factor without over powering the velvety cheesy sauce.  This dish is endlessly satisfying and the picture of spicy decadence.

Cheddar Cheese

The perfect pick-me-up as the temperatures continue to drop, this Cheesy Mexican Penne will have you feeling like you’re south of the border.

Cheesy Mexican Penne

 

Cheesy Mexican Penne: Serves 6

450g dried penne

4 tbsp flour

4 tbsp butter

2 cups half and half

1 ½ cup cheddar cheese, shredded

¼ red onion, diced

½ red pepper, diced

1 jalapeno, deseeded and diced

1 Roma tomato, diced

1 ½ tbsp Dijon mustard

4 tbsp habanero salsa

Salt and Pepper to taste

Fresh cilantro

Directions:

Place a large pot of water to boil over high heat.

Once boiling, salt the water liberally and add pasta.

Cook until al dente and drain and rinse the pasta and set aside.

While the pasta is cooking, melt butter in a medium saucepan over medium heat.

Whisk in flour to form a paste.

Slowly add half and half, whisking after each addition until sauce is creamy and smooth.

Season with salt and pepper and add cheese.

Stir mixture until the cheese is completely melted.

Reduce heat and add veggies, mustard and salsa.

Allow to cook for five minutes until the vegetables are slightly softened.

Taste and season accordingly with salt and pepper.

Pour sauce over waiting pasta and stir to combine.

Garnish with fresh cilantro and serve.

Hawaiian Grilled Cheese

Hawaiian Grilled Cheese

Ah, cheese and bread!  Is there anything better? Nothing can rival the simplicity and the level of comfort a buttery, crisp and gooey grilled cheese affords.  I realize I’ve already sung the praises of this simple snack over the equally glorious Open-Faced Warm Mushroom and Brie sandwich, but I cannot contain my love and admiration for this humble slice of culinary bliss.

Pineapple

When cheese, bread, butter and a hot pan come together magical things happen. Since these simple ingredients and implements are all that is required to make a knock out grilled cheese sandwich, the adaptations are endless. One such creation is this sweet, spicy and sharp number that I like to call the Hawaiian Grilled Cheese.

Caramelized Pineapple

You may remember me telling you my beau discovered a love for pineapple this summer. It all started with this Hawaiian pizza. Then, to break the endless and somewhat daunting parade of Hawaiian pizzas I was badgered to prepare, I created this fruitful take on a plate of nachos. Stir-fries studded with pineapple followed and the fruit has since become a staple in our refrigerator; in fact, we gage how badly we need to go to the grocery store based on our pineapple supply.

Jalapenos

After enduring a day that felt like three, I stumbled home horrifically hangry only to find that my beau was in the same state.  The situation was dire so, I knew I had to pull a rabbit out of my hat and fast. Grilled cheese sandwiches (even fancy ones) require less than 15 minutes prep work and less than 10 minutes cook time; in other words, they are weekday perfection.

Pineapple, Cheese, Ham

I caramelized the last bit of pineapple we had in the fridge, grabbed some ham, cheddar cheese and a jalapeno. I placed the whole mess between two pieces of nutty bread and introduced the happy bundle to buttered hot pan. In mere moments I was declared a hero as the golden brown sandwiches found their way to the table. If only all victories could come this easy and taste as sweet.

Pineapple, Cheese, Ham, Jalapeno

Throw some butter and pan and prepare to rid the world of hangriness one Hawaiian Grilled Cheese at a time

Hawaiian Grilled Cheese

Hawaiian Grilled Cheese: Serves 4

8 slices of multigrain bread

¼ pineapple, sliced

2 tbsp brown sugar

4 tbsp butter, divided

1 tbsp olive oil

1 jalapeno, deseeded and sliced

8 slices of deli ham

1-cup sharp cheddar cheese, shredded

Directions:

Heat 2 tbsp of butter in a small pan over medium heat.

Add pineapple and brown sugar and sauté until golden turning once – about 3 minutes per side.

Remove from heat and set aside.

Assemble sandwiches by placing dividing cheese amongst four slices of bread.

Next stack some ham followed by a roughly three slices of pineapple and top with a few jalapeno slices.

Close the sandwich with another slice of bread.

In a large pan heat the rest of the butter and olive oil over medium heat.

Add sandwiches to the pan and fry until golden brown – about 3 minutes per side.

Slide onto a plate and slice diagonally.

Serve immediately with a bowl of piping hot soup.

Almond Crusted Shrimp and Mango Salad

I am back! Hope you guys had wonderful holidays!

Meanwhile after getting a good rest, I left my zone of comfort….

…and look at me! I fried something!

Mango

I never fry anything! I have a deep-frying phobia.

Cucumber

I, like the rest of humanity, happen to love fried food! Anything deep-fried is positively out of this world. I bet if you deep-fried a boot it would taste delicious, but as much as I love these crispy edibles I’m still wary of deep-frying at home. I’m sure it would be a different story if I had a proper deep fryer, but if I had said deep fryer I would also be 300 pounds. So, I figure it’s in my best interest to make deep fat frying as cumbersome as possible. I didn’t even do a legit deep fry for this week’s recipe. It was more of a shallow fry; I couldn’t quite bring myself to add the full amount of oil, guilt was holding me back. This time, I simply borrowed a deep fryer from my friend, it was Waring deep fryer.

No. No way I am buying one myself.

Red pepper

Yes, it was messy and yes, I did fear my kitchen afterwards, but these almond crusted fried shrimp were well worth the grease burns.  I served them atop a mound of spicy mango salad and garnished the whole lot with fresh cilantro and dry-roasted peanuts. The combination of the piping hot shrimp and chilled salad was out of this world. The shrimp was beautifully juicy and it’s breading brought a subtle crunch to the dish.

Red Onion

My beau was adequately impressed with my efforts. He could hardly believe I fried anything. I’m usually a stickler when it comes to nutrition, but I justified the whole exercise by saying it was for the blog. Do you hear that? If your at all interested in the state of your waistline don’t start a food blog, it messes with your logic.

Almond Crusted Shrimp

As deep-frying adventures go this one was fairly uneventful. Shrimp cooks quickly and the breading process with simple and efficient. Salads are always low maintenance, but I will warn you there is a fair amount of chopping involved.

Almond Crusted Shrimp and Mango Salad (II)

Decadently rich and restaurant caliber, Almond Crusted Shrimp and Mango Salad is one recipe you’ll be happy to have sitting in your back pocket when all you can think about is expensive takeout. This recipe will subdue those pesky cravings and save you a bundle at the same time.

Almond Crusted Shrimp and Mango Salad: Serves 4

FOR THE SHRIMP

16 shrimp, deveined and shelled with tails on

¼ cup almond meal

1 egg, beaten

2 tbsp milk

Salt and pepper to taste

2 cups peanut oil

FOR THE SALAD

1 mango, julienned

¼ cucumber, julienned

½ red bell pepper, julienned

¼ red onion, sliced

¼ dry roasted peanuts

½ cup fresh cilantro, torn

DRESSING

4 tbsp vegetable oil

2 tbsp granulated sugar

¼ cup lime juice

1 tsp sambal oelek

1 tbsp fish sauce

Salt and pepper to taste

 

Directions:

Place veggies, mango and cilantro in a large bowl and toss to combine.

In a small bowl whisk together dressing ingredients and set aside.

In another small bowl combine ground almonds and salt and pepper.

Combine egg and milk.

One by one douse each shrimp in the egg and milk mixture then roll them in the almond mixture and set aside on a plate.

When each shrimp has been coated heat oil in a large wok until it reaches about 350°

Drop shrimp into the oil and fry, turning once, until golden brown.

Remove from oil and leave to drain on paper towels.

Pour dressing over salad and toss to coat.

Divide salad amongst four plates and top with peanuts.

Arrange four shrimp on top of each salad and serve immediately.

Taking a Break Again

Last time I took a break was not that long time ago.

And I need to take it again.

The holidays are coming and my husband wants to turn them into an unforgettable event! We will be hosting a big joined family and have invited already relatives from both his and mine sides.

That means a LOT of food. And a LOT of preparations.

I think I will take a break till the end of the year 2016 and will resume in 2017.

Happy upcoming holidays!

Peanut Butter Cookies with Flax Seeds and Chocolate

Peanut Butter Cookies

What do you do when a cookie craving hits and you’re far too lazy to walk to the corner store let alone exert yourself in the kitchen? You bite the bullet and whip up the easiest cookies around: peanut butter cookies. A bare bones rendition of this classic treat requires only three ingredients; they don’t even need flour.

Chocolate

I make peanut butter cookies whenever my would-be mother in law unloads a couple of jars of Skippy on my beau and I. Don’t get me wrong, I love it when she gifts us edible items, its just when I was growing up brands like Jiffy were frowned upon in my household. My father has a passion for all things peanut butter. For most of his working life his go to lunchtime fix consisted of a single piece of bread slathered with peanut butter folded over itself, and for my Dad only natural peanut butter would do.

Peanut Butter Balls

I will say this about the not-so natural versions of the legendary spread: they make the best cookies by far. Perhaps, its because they already have salt and sugar added, or maybe its due to their overly consistent texture. Whatever the reason, I tend to favor the likes of Skippy and Jiffy in almost all of my peanut related baking exploits.

Peanut Butter Cookies with Flax seeds and Chocolate

True to form, once I had mustered the strength to enter the kitchen I decided peanut butter, sugar and an egg was not enough to hold my interest. After scouring my kitchen for fun additions, I came up with a flax seed and chocolate spike version and they were a-ok!  The flaxseeds gave the cookies a bit of texture and made me feel a little less guilty about eating them. Chocolate and peanut butter is a no-brainer, but this gorgeous dark chocolate from Venezuela really sent the decadent combination over the edge. You don’t have to use fancy chocolate to make amazing cookies, but it helps.

Peanut Butter Cookies with Flax Seeds and Chocolate

These cookies came together in no time flat. My beau was astonished when I offered him a cookie fresh from the oven; he could not believe I turned them out that quickly. So, the next time your inner cookie monster starts to gnaw away at you, you know what to do. Pull this recipe out of your holster and you’ll be going to town on a fresh batch of gooey warm cookies before you know it.

Peanut Butter Cookies with Flax Seeds and Chocolate

Peanut Butter Cookies with Flax Seeds and Chocolate: Makes 24

1 cup peanut butter (I used Skippy)

2/3 cup granulated sugar

1 egg

½ tsp salt

1 tsp vanilla

¼ cup flax seeds

½ cup dark chocolate, roughly chopped

Directions:

Preheat oven to 325°

Grease two baking sheets.

Set your stand mixer on medium speed and combine sugar, egg and peanut butter.

Add vanilla, flax seeds and chocolate.

Mix until smooth.

Roll the dough into 24 small balls and place them on baking sheets.

Using a fork flatten the balls into cookie sized formations.

Bake for 12-15 minutes or until golden brown.

Remove from oven and leave to rest for ten minutes before transferring the cookies onto a cooling rack.

Serve with a tall cool glass of milk.

Warm Open-Faced Mushroom and Brie Sandwich

Mushrooms, Brie and Arugula

Happy Thanksgiving my fellow canucks!  You will have to forgive my somewhat lackluster display of holiday spirit.  There is not a single Thanksgiving recipe on my blog.  There are some that would be most welcome at any holiday table, but none that exclusively scream Turkey Day.

Mushrooms

To make me feel truly ashamed of myself, the good people over at Tasty Kitchen wrote up a lovely piece on the Canadians on their site and included yours truly. Such a wonderful gesture bestowed on a lazy blogger that has basically been MIA since September. I am trying to adjust to a different lifestyle and juggling two jobs and this blog is an exhausting endeavor, but bare with me, I’ll get this sorted out if it kills me.

Brie

I know I’ve been a horrible tease. I leave, announce I’m back and then I leave again. I realize it will take sometime to rebuild the trust between us dear reader, but I think, in time, we can move past this thoughtlessness and be stronger for it.

Multi-Grain Bread

The first step towards healing is this Warm Open-Face Mushroom and Brie Sandwich. If anyone crossed me and then offered me this tasty treat I would definitely rethink excommunicating them.

Mushrooms, Basil

These days I find myself strapped for time. I often have to hit the kitchen running. Lately, grilled cheese has been a favorite of mine. Easy, quick and wonderfully cost effective.  Give me a bowl of hot tomato soup and gooey grilled cheese on a rainy day and I am one happy camper. This open-faced number is riff on this foul weather classic.

Warm Open-Faced Mushroom Brie Sandwich

This sandwich is not grilled, instead the cheese melts into freshly toasted bread.  It liquifies further still when the cheese is crowned with an avalanche of freshly sautéed mushrooms and garlic. If this weren’t heavenly enough, this gorgeous concoction is completed with a halo of peppery arugula. Serve this bad boy up with a hot bowl of soup and consume with a knife and fork.

Open-Faced Mushroom Brie Sandwich

Simple, satisfying and ready to eat in fifteen minutes flat, this sandwich is the perfect treat after a long draining day. Let’s face it; you’ve clocked way too many hours in the kitchen this weekend. After the excitement of Thanksgiving the Warm Open-Face Mushroom Brie Sandwich is just what the doctor ordered.

Warm Open-Face Mushroom and Brie Sandwich: Serves 2

2 slices of Multi grain Bread

4 tbsp olive oil, divided

2 cups cremini mushrooms, sliced

3 cloves garlic, minced

Salt and pepper to taste

4 tbsp fresh basil, chiffonade

6 slices brie cheese

2 handfuls of arugula

Directions:

Turn your oven to broil.

Brush 2 tbsp of olive oil on both sides of the bread and broil until golden brown flipping halfway through.

Heat 2 tbsp of oil in a large skillet over medium high heat.

Add mushrooms and garlic and sauté until browned and fragrant.

Remove bread from the oven and immediately place brie on top.

Split the mushrooms amongst the two slices of bread.

Sprinkle with basil.

Top with arugula.

Serve with a piping hot bowl of your favorite soup.

Creamed Sweet Onion with Butter Basil Biscuits

IMG_4380

There now, I wasn’t gone that long, and you all faired very well without me I have no doubt.  I’m pleased to say that I am back, and ready to re-enter the kitchen once again.

Sweet Onion

I’m so glad I took the break; it made me really miss this little food haven of mine.  Now that I am refreshed and have my head somewhat above water, my brain has inundated with so many fantastical food ideas that my head is getting a little noisy.  Confusing for me, but awesome for you!

Thyme

This week’s recipe is actually an adaptation of three recipes out of The Joy of Cooking, the classic jack-of-all-trades cookbook.

Butter

I wouldn’t recommend stringing three recipes together.  It smacks of inexperience if not plain stupidity, but since my common sense evades me more often than I’d like to admit I went ahead with this hair-brained scheme.

Basil Leaves

I am so glad (and relieved) to say against all odds it turned out beautifully.  Sure there were snags, but I am confident I’ve identified the problems and they shouldn’t trouble you if you choose to replicate the recipe.

Basil Chiffonade

The stars of this saucy show are the always-unassuming sweet onion, a few slices of smoky bacon (get the reduced sodium, I read some alarming statistics about North American sodium intake today, and it gave me the willies), and some adorable buttery basil biscuits.

Bacon

Essentially the onions and bacon come together in a creamy thyme spiked sauce, topped with a delightful little biscuit then baked until their tops are an inviting golden brown.

Basil Biscuit Dough

They flavor of these puppies is gorgeously savory.  The onions were so tender they melted on my tongue while the sauce warmed me with soft hints of thyme and a delectable smokiness supplied by the bacon.  I served them alongside I nice roast beef, but honestly I don’t remember a thing about the beef, these gems really stole the show.

Creamed Sweet Onion with Bacon

Perfect for the approaching cold weather and fairly easy to prepare, Creamed Sweet Onion with Buttery Basil Biscuits is the picture of culinary beauty.

Creamed Sweet Onion with Buttery Basil Biscuits

Creamed Sweet Onion with Buttery Basil Biscuits: Serves 4

1 Sweet Onion, halved and sliced

4 strips of bacon

1 tbsp olive oil

2 sprigs of fresh thyme

1 cup chicken broth

¼ cup white wine

1 tbsp of butter

1 tbsp flour

¼ cup half and half

Pinch of nutmeg

Salt and pepper to taste

Directions:

Preheat oven to 450°

In a heavy bottom pot fry bacon over medium heat until crispy.

Remove from pot and leave to cool on a plate lined with paper towel.

Spoon off the bacon grease leaving 2 tbsp worth in the pot.

Add the olive oil to keep the fat from burning and toss in the onions.

Sautee for 2-3 minutes.

Pour in broth and add the two sprigs of thyme.

Bring the mixture up to a boil and reduce heat and leave to simmer covered for 5 minutes.

Once onions are tender add white wine and leave to boil until the liquid is reduced by half.  About 10 minutes.

In a small saucepan melt butter over medium heat.

Whisk in flour until it forms a paste.

Slowly whisk in half and half until combined.  Remove from heat and add to the onion mixture. Stir until thickened.

Remove from heat and set aside.

Spoon into 4 ramenkins and top each with an uncooked biscuit.

Place in the oven and cook for 15 minutes until the biscuits are golden brown.

Remove from the oven and leave to cool for ten minutes before serving.

For the Biscuits:

1 ¾ all purpose flour

1 tbsp baking powder

½ tsp salt

6 tbsp unsalted butter, cubed

¼ cup fresh basil, chiffonade

¾ half and half

Directions:

Sift together flour, baking powder, and salt into a large mixing bowl.

Add butter and basil.

Cut the butter into the dry mixture using a pastry blender or two knives until it resembles a coarse meal.

Make a well in the center of the mixture and pour in the half and half.

Stir until the dough comes together.

Turn dough onto a well-floured surface.

Flatten dough to ½ an inch thickness.

Using a 2 ½ biscuit cutter cut out 12 biscuits.

Taking a Break

You may have noticed a drop in quality and frequency of posts as of late. I recently took an internship at TrendHunter.com and it has eaten up quite a bit of my time. Work and this internship have left me strapped for energy and far too distracted to come up with anything remotely interesting in the kitchen.

I had ham sandwiches three days in a row.  I tell you it’s rough!

That being said, I’ve decided to take a break in order to adjust to my hectic schedule. I love this blog and the community that comes with it, but I feel I cannot give it the attention and care it deserves presently. I want to thank everyone who reads this little hobby of mine and thank you all for the kind words and encouragement over the past nine months. I will keep checking in with you all and if you are at all interested in the work I’m presently doing, please feel free to check out my portfolio. Keep creating, like I know you all do, and I would be only too happy to feature you on the TrendHunter.com. I already wrote articles on Scarletta Bakes‘ amazing Avocado Pop Tarts and Cupcake Project’s Baklava Cupcakes. So, keep up your culinary exploits, I will be watching!

I will not give my hiatus a time limit as I don’t want to promise something that I can’t deliver, but I promise I will be back. Keep cookin’ and innovating! You guys amaze me and I will definitely miss the love and support that comes from this fantastic community of food lovers.

Cheers,
Susan