Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Engineered Cooking
Let me start off by saying this isn't the healthiest recipe but hey what is life without enjoying some bomb ass baked goods in the morning from time to time (also helps if you don't eat 6 of them like I tend to do). This recipe came to me as crazy as it sounds, I was going through my email one more and saw an email titled "30 Days of Strawberries" and being the strawberry fanatic that I am I was like ummmm CLICK! As I am perusing through this list I was kind of disappointed because nothing new was really on it that I had seen before, but then I came across this gem... gems are too common actually this is the equivalent to francium (rarest metal on Earth). When you taste these you are going to be thinking to yourself these are so buttery and fluffy I don't even care how many calories each of these have! Give them a try one morning and let me know what you think!
Serves: 12 - 14 biscuits
PREP TIME: 30 mins TOTAL TIME: 60 mins
INGREDIENTS
2 ½ cups all-purpose flour
5 tablespoons sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
10 tablespoons cold butter - ½ inch cubes
½ cup crème fraîche
1 large egg
⅓ cup buttermilk
¼ teaspoon pure vanilla extract
1 cup diced strawberries
INSTRUCTIONS
1. Preheat oven to 350 °F. Line 2 rimmed baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar, baking powder, baking soda and salt. Using your hands incorporate the cold butter into the dry ingredients until pea-size pieces form. In another medium bowl, whisk the crème fraîche with the egg, buttermilk and vanilla. Stir the crème fraîche mixture into the dry ingredients until a dough just comes together. Fold in the diced strawberries, being careful not to over mix.
2. Scoop twelve 1/4-cup mounds of the biscuit dough onto the prepared baking sheets, about 3 inches apart. Bake the biscuits for about 30 minutes, until browned; shift the pans from top to bottom and front to back halfway through baking. Transfer the biscuits to a rack and let cool slightly.
Adapted from: Abigail Quinn, Food&Wine June 2016, location of original