Cheddar, Bacon, and Green Onion Biscuits

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Cliff has been working late into the night lately.  I know when he goes to work in the morning, he is barely awake.  As soon as he comes home after work, Joshua hops on him and he gets very little time to himself.  I feel bad for him but there’s really not much I can do to help.  I wanted to make dinner just a little extra special for him tonight.

I found this recipe on Epicurious, but IGA didn’t have chives today so I used green onion instead.  It’s a bit of a pain in the butt to make, because you have to fry the bacon and chop it up first, which always makes a big mess in my kitchen.  It’s not a quick-and-easy dinner.  But I would say that for a special treat it is worth the effort.

I sliced the biscuits in half, spread some mustard on it, and served it with pastrami.  I also made some gingered parsnip bisque to go with the biscuits.  It’s a great dinner for a crappy rainy night.

Ingredients

  • 6 thick-cut bacon slices
  • 3 3/4 cups bread flour
  • 1 1/2 tablespoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
  • 2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
  • 1/2 cup chopped green onion
  • 1 3/4 cups chilled buttermilk

Direction

Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.

Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl. Add cheddar cheese, green onion, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).

Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.

Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with mustard and sliced ham.

 

Green bean and pancetta salad

Green bean and pancetta salad.

Green bean and pancetta salad.

My mom couldn’t stay in Vancouver long enough to spend Christmas with us.  So last week before she left, I made an “early Christmas dinner”.  My mom isn’t very interested in large portions or heavy meat dishes, so I made a salmon wellington as the main dish, and a green bean and pancetta salad as a side.

I quite enjoyed the green bean and pancetta salad.  Any salad that calls for pancetta or bacon is going to be a hit in my books!  This salad is easy to prepare and savoury–a winner.

Ingredients

  • 1 1/2 pounds green beans, trimmed
  • 5 ounces pancetta or bacon, diced
  • 1/3 cup minced shallots
  • 1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried, crumbled
  • 3 tablespoons olive oil
  • 2 tablespoons plus 1 teaspoon fresh lemon juice

Direction

Cook beans in large pot of boiling salted water until crisp-tender. Drain. Rinse with cold water and drain well.

Cook pancetta in heavy large skillet over medium heat until crisp, stirring often. Transfer pancetta to paper towels, using slotted spoon. Pour off all but 1 1/2 tablespoons fat from skillet. Add shallots and chopped rosemary to skillet and cook over medium heat 2 minutes, stirring often. Add beans and stir to coat. Add oil and lemon juice and stir until beans are heated through. Season with salt and pepper. Sprinkle with pancetta.