Italian Wedding Soup

November 09, 2015 by Laura Messersmith in Cooking with the Contessa

Each week I follow along with Ina Garten (aka the Barefoot Contessa) and attempt to recreate one of her dishes in my tiny New York City kitchen. The catch? This is my version of cooking school and I’m making these recipes for the first time. I’ll share both my successes and um, challenges, along the way and we’ll see if I can keep up with the Contessa!

Episode: “Food with Love”

The Set-up: Ina and Jeffrey are celebrating their 40th wedding anniversary with a special dinner and a trip down memory lane.

The Menu: Italian Wedding Soup, Brownie Pudding, Campari Orange Spritzer

0:42 – Ina is full of plans for her 40th wedding anniversary with Jeffrey, who true to form is stuck at work so it’s up to Ina to get the preparations under way.

1:18 – First up: Brownie Pudding. Brownies have a special place in the Garten relationship since Ina used to send them to Jeffrey at college.

2:33 – The recipe comes from Ina’s friend Anna Pump who owns a store called Loaves and Fishes, and wrote a cookbook, which I will now add to my Christmas list…

3:25 – Pro Tip #1: a tablespoon of framboise in the pudding mixture will add a subtle depth of unexpected flavor.

4:12 – Ina has apparently been getting some flack for her butter usage, but she is firmly pro-butter maintaining that “anyone who tries to make brownies without butter should be arrested!”

5:40 – Interesting, this is a pudding baked in a water bath so that it cooks very slowly and Ina says it can be made ahead of time.

6:06 – Oooh, Jeffrey has claimed he has to work but it’s all a cover for a romantic mission to locate a tent similar to the one they had on their camping trip through France. That is 1,000 brownie points (pun intended) in the making!

7:19 – We’re back with Ina as she talks us through the different liqueurs she uses in cooking and baking – framboise, coffee, cognac, it’s all quite boozy.

9:37 – On to the Italian Wedding Soup which Ina is making with chicken instead of beef or another red meat.

10:28 – A fun fact and Pro Tip #2: Using fresh bread crumbs will make the meatballs softer than dry bread crumbs.

11:51 – Ina is seasoning the meatballs with parsley, garlic and a combination of both parmesan and pecorino cheese. I’m surprised that she’s not doing her usual technique of grinding the cheese in the food processor.

12:14 – Can I just say how excited I am that these meatballs are baked not cooked in oil on the stovetop?!

13:39 – A quick check in with Jeffrey as he seeks out the tent. Alas, it won’t be very much like the original orange pup tent, but he’s assured by the proprietor that even a child could set it up. Sold.

14:43 – Moving on with the Italian Wedding Soup, it’s time to prep the vegetables to season the stock. Ina says as she chops that she doesn’t know the secret to a good marriage – she and Jeffrey just want each other to be happy. Simple.

18:56 – Vegetables are softened and now it’s time to add the chicken stock and a little white wine.

19:32 – A few more words of reflection from Ina – she says Jeffrey is the smartest person she knows, but that she balances him out by being “the practical one.”

20:07 – Well, now the absent minded professor is out in the backyard with the tent. Here goes nothing… He’s doing an excellent job of getting tangled up in the nylon shell. It’s close enough and that he better get back to his desk before Ina checks on him.

21:25 – Now for some cocktails. Campari Orange Spritzer with fresh orange juice and bitter liquor. Ina is going to bring one to Jeffrey and I bet after his struggles with the tent he could use a drink…

22:40 – He makes it just in time, she comes in the library just as he sits down at his desk. A split second later and he’d be caught!

23:58 – With the cocktails is a DVD trip down memory lane compliments of the production team splicing together some I+J greatest hits from past shows. They are just so darn cute!

26:16 – Back to put the finishing touches on the Italian Wedding Soup, meatballs are in, now some fresh herbs.

27:21 – I love with idea of wilting baby spinach into the soup at the last minute, I bet that tastes really fresh and wonderful. Ina isn’t kidding about this being a soup worthy of the main course.

28:35 – Ina says making Italian Wedding Soup is “corny,” but I think it’s so sweet. Embrace the corn! Brownie Pudding with ice cream is next and Jeffrey suggests having dessert outside… It’s surprise time….

29:48 – Ina can’t believe that Jeffrey put the tent together and they decide they should climb in and have dessert there. So much giggling and then the clincher: “If this tent be a rocking, don’t come a knocking.”

Final Thoughts:
I should try Campari sometime, it seems like it would be right up my alley.

I love Ina’s take on Italian Wedding Soup – it seems simultaneously more satisfying and lighter than the traditional version.

Oh Ina and Jeffrey, the two of them are just too much!

Lessons Learned:
I’ve made meatballs and I’ve made chicken soup, but never together and I was really curious to see how the process would work. Also, Italian Wedding Soup sounded like the perfect weekend dinner, so there’s that. Here’s what I learned…

Meatball Ingredients – I was a little worried about finding both ground chicken and chicken sausage and decided that pork sausage would be my back up plan, but thankfully both seem readily available in my grocery store. Bread crumbs are a different story – some stores sell bags of fresh bread crumbs in the bakery section but if those aren’t available and you don’t have a food processor, then use dried plain crumbs and add a bit more milk, starting with a tablespoon or two.

Meatball Mixing – Like with a cake, I’d recommend mixing the dry ingredients - breadcrumbs, cheese, and seasonings - together before adding the wet ingredients – ground meat, milk, and egg. I find that the mixture comes together more evenly and helps prevent over mixing. A fork is definitely the way to go to keep the meatballs light; a dense meatball is no one’s friend.

Portioning – Forty meatballs in 10 cups of broth, plus vegetables and pasta seemed like a lot especially because pasta tends to absorb a lot of moisture. So, I halved the meatball ingredients, but kept everything else in the recipe as written. When measured with a 1 tablespoon cookie scoop I yielded 24 meatballs which was perfect.

Vegetable Prep – Completely up to your preference, but I cut my vegetables slightly larger than called for in the recipe because I like them to keep their shape and still be firm after cooking. I also sorted through the fresh baby spinach and trimming off any slightly browning or particularly long stems. Much nicer to eat that way!

Pasta – I subbed Ditalini because it was the smallest pasta I could find. The only note here is to make sure to read the package directions for cooking time, especially if you’re using something else.

Small Kitchen Friendly?
Yes and no. It depends on whether you plan to make your own bread crumbs, if so then you’ll also need a mini food processor. At the minimum, I needed a large mixing bowl, two rimmed baking sheets, and a 5.5 qt French oven. I also used a medium cutting board, chef’s knife, tongs, a microplane grater, and a wooden spatula along with measuring cups and parchment paper. A 1 tablespoon cookie scoop isn’t essential, but will make portioning the meatballs much easier.

The Verdict:
Featuring meatballs and pasta I expected Italian Wedding Soup to fall firmly in the category of comfort food, and was surprised to discover that the chicken broth and vegetables actually make this soup quite fresh. The meatballs set the tone balancing depth of flavor from the sausage and cheeses against lean chicken, baking them instead of sautéing in oil – the results are light but satisfying. This soup is also one that can be made in stages as needed. I prepared everything up to the point of cooking the pasta one day, stored the meatballs and soup separately and finished assembling just before we were ready to eat. Perfect.

Maple Oatmeal Scones

November 02, 2015 by Laura Messersmith in Cooking with the Contessa

Episode: “Feature Flavor”

The Set-up: Ina is creating recipes for a shoot in New York that highlight specific ingredients.

The Menu: Butternut Squash Soup with Curry Condiments, Maple Oatmeal Scones, Lemon Pasta with Roasted Shrimp

0:52 – As always, Ina is on a quest for more flavor – this time she’s jazzing up Butternut Squash Soup with Curry Condiments and a little extra spice.

1:07 – Oooh, yum instead of just plain butternut squash Ina is roasting the vegetables with apples and onions too.

2:26 – Interesting, I’m devoted to my Blendtec, but Ina says she likes to use the food processor for pureeing; I suppose it depends on what texture you’re seeking.

3:30 – Ina says when she’s participating in a photo shoot she wants the food to be the real thing, not something painted up just to look good. We agree 100% - no tricks around here, just delicious food.

4:38 – Now for the curry powder, and since the blend from brand to brand varies Ina recommends trying a few until you find the one you like. She’s so conscientious!

5:10 – Hmmm, I’ve eaten a fair amount of curries, but I’ve never seen banana as a condiment or ingredient, but Ina seems to like the combination.

6:03 – Ina said she’s working with Quentin Bacon (photographer), Cyd McDowell (food stylist), and Philippa Brathwaite (prop stylist) on this shoot, so naturally I had to pause the recording to go follow all of them on Instagram.

7:22 – Over to NYC where the team is set up in a studio with everyone buzzing around cooking, choosing just the right cutting board, and spooning soup into rustic bowls. So. much. fun.

10:14 – Back to Ina to retest a classic Barefoot Contessa recipe: Maple Oatmeal Scones which she says is inspired by memories of oatmeal with maple syrup.

11:29 – Looks like even with the maple syrup these scones will still be relatively savory, not much sugar is going into the dough. Butter is another story….

12:35 – Ina and I are so on the same page when it comes to mixing in liquid measuring cups, which is a pro stance. Why dirty another bowl?

13:01 – Man, I love Ina. She tells a quick story about getting a call from The New York Times inquiring about whether Barefoot Contessa had scones other than plain. Her answer (a small fib): “Oh, yes. We make cranberry, apple, maple oatmeal, etc.” And then, had to spend the next week actually figuring out more flavors.

13:16 – Reminds me of Winston in Ghostbusters, “Ray, when someone asks you if you’re a god, you say: YES!”

14:44 – While the scones are in the oven it’s time to mix up a maple syrup-based glaze to drizzle over the top.

15:37 – A quick visit to the photo studio where the team has decided a simple basket lined with a red napkin is the way to go for these scones.

19:40 – Recipe number three for the article is Lemon Pasta with Roasted Shrimp and I have to agree that boiling shrimp is no longer something I’m interested in doing!

20:58 – The timing on this recipe is perfect, the shrimp take just 6-8 minutes in the oven and cappellini is a really quick-cooking pasta.

21:32 – A double hit of lemon for this sauce, both zest and juice, just the way we like it! Reminds me of a similar recipe I made last summer that includes tomatoes too.

22:43 – Styling nerd moment, I just realized that Ina has done both plated, process and vessel shots. How well rounded!

23:21 – Both Ina and the shoot team are reaping the perks of working with good food: good eating once the shot is captured!

26:15 – On to a little Ask Ina action which is all about flavor today (surprise!) First question: Marcy wants to know how to store parmigiano reggiano so that it doesn’t go bad? Ina says she divides a large piece in two, wraps them both in plastic, and keeps one in the freezer until she needs it.

27:24 – Janice doesn’t like cilantro and needs a substitution. Ina’s with her (not a fan) and says she either leaves it out, or replaces with fresh parsley.

28:36 – Tom is hoping for a great and easy marinade recipe. Ina suggests this Chicken Marinade and recommends reserving half the marinade (no contact with the raw meat) to pour over the chicken after it’s cooked as a double hit.

29:58 – The last message is from the photo studio where everyone is tucking in to soup, pasta, and scones. Ina sees the finished results of the photos (gorgeous) but decides that next time she wants to be in on the fun in person!

Final Thoughts:
Amazing how just a small change like adding a second type of flour, or roasting can amp up the flavor.

Now that I’ve been reminded of my shrimp & pasta recipe, I’m craving it!

Wonder if the photo studio team (or Ina) need an extra pair of hands….?

Lessons Learned:
I admit, I have made scones before on more than one occasion (see here and here along with some blueberry scones that didn’t make the blog for some reason), but Maple Oatmeal Scones were my first attempt with a plain scone, ie. one that doesn’t have fresh or dried fruit mixed in. I will say that if you’re a scone beginner it is easier when you don’t have to worry about bruising and smushing tender strawberries or trying to ensure even distribution of dried cranberries.

Very Cold Ingredients – As I’ve seen better and better results from keeping the ingredients cold I’ve become more conscientious about maintaining a cool temperature throughout the process. I’d recommend leaving everything in the refrigerator until the last minute and popping the bowl with the butter/flours mixture in to chill while you’re measuring and mixing the buttermilk/egg/maple mixture. Side Note: I’ve now taken to mixing dough with a fork and folding the ingredients together, which I think really helps to keep a light texture and prevent over mixing.

Very Cold Equipment – Call me crazy, but I’ve also started putting my baking sheets in the freezer while I mix scone and biscuit dough. They get really chilled and keep the finished scones cool while I portion the remaining dough.

Flavor – The depth of the oats and whole wheat flour lends a lovely mellow flavor that’s very lightly sweet (depending on how heavy-handed you are with the glaze.) However, even with a really high quality syrup the maple flavor doesn't come through as much as I'd like. I'm thinking about fiddling with the recipe a bit to include some granulated maple sugar (PS: Merle Maple is my mom's family's maple syrup company!) or maybe maple extract to punch up the mapley-ness. To counter balance some of the sweetness I also added just a light sprinkle of flaked sea salt to some of the scones and really loved the addition.

Portions/Yield – I could tell from the ingredient amounts and the approximate yield that this recipe as written makes a very large batch. Perfect if you’re having a big group or if the scone is meant to be a substantial element to a meal. I wanted something more moderate, so I cut the ingredients in half and still was able to yield 16 medium-sized triangular scones (4-5 bites.) Something to keep in mind!

Small Kitchen Friendly?
Yes, totally. As always, I skip the stand mixer when I can - it's just too heavy to haul out! Instead, I used a large mixing bowl, a pastry cutter, and a table fork to mix the dough instead. I also used two rimmed baking sheets, a 1-cup liquid measuring cup, dry measuring cups and spoons, a rolling pin, a bench scraper (a chef’s knife will sub too), and parchment paper.

The Verdict:
I’ve had my eye on Maple Oatmeal Scones, but it wasn’t until we were invited to a Halloween brunch party (thanks Alex!) that I found the perfect opportunity. I’ll speak for myself and say that once Mike and I did a little quality control check it was tempting to stay home and stuff ourselves with scones.… Alex’s friends seemed to enjoy them too and I can say with great confidence that unless you just don’t like maple that these will quickly become one of your favorites. Light in texture, surprisingly delicate in flavor, so flipping good.

Braised Beef Short Ribs

October 29, 2015 by Laura Messersmith in Cooking with the Contessa

Episode: “Pot Luck Dinner”

The Set-up: Ina and her friends, T.R. (!!) and Kirk (Curt?), are planning a pot luck dinner together.

The Menu: Scott’s Short Ribs, Cheddar Dill Cornbread, Meringue Chantilly with Stewed Berries

0:59 – Ina and two friends, the famous T.R., and another fellow named Kirk or possibly Curt are sipping coffee at Tate’s Bakeshop and scheming their next move.

1:18 – T.R. proposes a pot luck dinner at his house. Ina immediately says she’ll make the main course, Kirk/Curt drops some wine knowledge on them so he’s in charge of drinks, leaving T.R. with dessert duty. Something berry-related.

2:01 – We’re back in the barn where Ina says she has three rules for pot luck parties: 1. Make it ahead, 2. Make something that travels well, 3. Make it delicious. The result: She’s making Scott’s Short Ribs starting with roasting the beef in the oven rather than on the stove top.

3:45 – Over to T.R. who claims he’s going to make Meringues Chantilly with Stewed Berries and despite the fact that he’s in Loaves and Fishes he’s just buying cream…right. #Chekhovsrecipecard

4:11 – Back to Ina who is prepping all the vegetables that will go into the short rib sauce - leeks, fennel, carrots, celery - to create layers of flavor. Yum!

5:52 – Ina says that all the vegetables are intended to counter balance the richness of the beef with a brighter, fresh taste.

9:24 – Now that the hardier vegetables have been cooking for awhile, it’s time to add the garlic, tomato paste, and wine. Very boeuf bourgignon inspired.

10:07 – Pro Tip #1: tie the herbs together with kitchen twine to make removing the stems easier later.

11:43 – Short ribs are out of the oven and ready to be nestled into the sauce before they go back in the oven to slowly braise. Surprise ingredient: brown sugar.

12:18 – You know I don’t normally quibble with Ina, but I have to bring up a discrepancy. In this episode she said we didn’t have to make our own beef stock (see minute 19:23), now she has homemade!

13:26 – Over to T.R. as he shops for the berries he’ll need for the Meringues Chantilly with Stewed Berries all the while making grandiose statements about how he’s going to make them all by himself. #foreshadowing

14:39 – The ribs are out of the oven and they’re literally falling off the bone. Pro Tip #2: Bones help to flavor and thicken the sauce.

18:31 – The sauce has reduced while the short ribs rested and now Ina is just keeping everything warm until it’s time for dinner.

19:45 – We’re back with T.R. as he continues to make progress on dessert – whipping cream, cooking fresh berries – all in a very charming cottage kitchen while wearing a pink/white seersucker shirt. How seaside.

20:52 – It’s not nice to laugh at another’s misfortune, but T.R. is about to be hung on his own petard when he realizes that meringues need to bake for 2 hours and then slowly cooled for several more hours. His reaction is straight from the Cher Horowitz play book.

21:20 – While T.R. is left to deal with this setback, we go back to Ina where all is serene as she bakes Cheddar Dill Cornbread to sop up the sauces.

22:03 – I’ve made a version of Ina’s cornbread before and it’s incredible since it’s actually moist unlike most others. Add it to your repertoire immediately!

23:44 – I love that Ina uses her food processor so sparingly. Call me crazy, but I kind of prefer to do as much as I can manually – more control, I guess?

27:48 – Ina’s devotion to garnishing with an ingredient that’s actually in the dish is spot-on; in this case: shreds of cheddar on top. I’m always confused when the decoration is totally unrelated to the recipe.

28:12 – T.R. is throwing himself on the mercy of Anna Pump back at Loaves and Fishes who rescues him with the last three meringues in the store, which he neglects to pay for as he races home in his Jeep woody wagon. Oh, production team that’ll be $12!

29:27 – Kirk/Curt, with impeccable timing, arrives bearing wine just as dinner hits the table. They all dive in and Ina throws some light shade in T.R.’s direction with a comment about how she can’t wait for dessert. She knows something’s up.

29:50 – He tries to pretend it’s all Barefoot “buy something, make something…” style, but he’s 100% caught! I hope she makes him do all the dishes.

Final Thoughts:
Do more garnishing and think through even the smallest elements of the dish.

Poor T.R., the comic relief but also a reminder to always read the recipe!

How did Kirk/Curt get off so easily? He’s on wine-duty again next time?!

Lessons Learned:
I wrongly thought that because I see short ribs on restaurant menus all the time they must take a lot of skill to prepare. As it turns out, making Scott’s Short Ribs is dead easy and makes you look like a hero.

Trimming the Beef – My ribs didn’t come pre-trimmed and to be honest I didn’t notice that they were supposed to be. Maybe I should have learned from T.R. and read the recipe more carefully! The good news is this won’t sink your results in anyway, but it does mean that you’ll be dodging some fatty bits later. In the future I will definitely trim!

Pre-roasting – I love this method of browning the ribs, so much simpler than in a pan. I lined my baking sheet with aluminum foil just to make the dishes a little easier and patted the ribs dry with paper towels before seasoning to make sure they would really get a good sear.

Vegetables – I’ve still find chopping vegetables really relaxing and with so many items to prep this is a great chance to practice your knife skills. I made one small change and added more carrots – about 6 medium – just because braised carrots are so good and I’ll always take a few extra!

Portioning – I didn’t realize how much the ribs would shrink in the cooking and with so much sauce it’s not a bad idea to make a few extra than you think you’ll need if you can fit them in the pot. Depends on the appetite of your eaters, but 2-3 per person is about right.

Small Kitchen Friendly?
Yes, totally. I used a rimmed baking sheet, 5.5 qt French oven, chef’s knife, large cutting board, vegetable peeler, tongs, measuring cups, and a wooden spatula. Aluminum foil will make clean up faster and paper towels are helpful for getting a good sear on the ribs.

The Verdict:
I made Scott’s Short Ribs as a special dinner for Mike’s birthday celebration, but honestly with so little hands-on time needed this could be an anytime recipe. The beef is amazingly delicious, fall off the bone tender and the vegetables are savory and super flavorful. I’m so glad I made this before winter truly arrives so this can be a staple of our cold-weather dinners! PS: This is really good with the Buttermilk Cheddar Biscuits!

Buttermilk Cheddar Biscuits

October 21, 2015 by Laura Messersmith in Cooking with the Contessa

Episode: “Breakfast Party”

The Set-up: Ina has decided to reclaim breakfast as a time to entertain friends.

The Menu: Buttermilk Cheddar Biscuits, Easy Strawberry Jam, Slow-Cooked Scrambled Eggs with Herbs, Juice of a Few Flowers

0:26 – I think Ina might be a morning person, whereas I am assuredly not, but even she doesn’t want to get up early to make Buttermilk Cheddar Biscuits, so the baking will take place tomorrow morning.

1:13 – Pro Tip #1: Reeeeally cold ingredients – cold butter, cold buttermilk, cold eggs, cold cheese – make for light, flaky biscuits. It’s possible this might be the Pro Tip to rule them all.

2:40 – These biscuits also have baking powder in them to help with the fluff factor.

3:17 – Sharp cheddar is my all-time favorite cheese and the block Ina is grating has that dry, crumbly look aged cheddar gets. Pro Tip #2: Toss the shredded cheese with a little flour to help it distribute in the dough.

4:22 – I noticed that Ina just barely mixes the wet ingredients and cheese into the butter and flour. I wonder if it gets tough otherwise?

5:34 – It’s dough rolling time! A little patting, a little kneading and then the biscuits hang out on a sheet pan over night until it’s time to bake.

6:27 – Ina says she’s doing this breakfast party to demonstrate to her friend Frank how easy it is to entertain in the morning. #pointtoprove

9:09 – Okay, onto the Easy Strawberry Jam, which Ina is making in advance too. Is it any wonder she eventually would write a cookbook called Make it Ahead?

10:38 – First things first, a metric ton of strawberries plus superfine sugar, Grand Marnier, and surprisingly half of a peeled and diced Granny Smith apple. I’ve never made jam, but the pectin in the apple seems to be a necessary ingredient?

11:15 – More surprises, the strawberry jam will also have a small amount of blueberries for depth of flavor and color. Is that even legal!?

12:42 – Anywho, more to-do list items that Ina accomplishes the night before in order to make the next day run smoothly: set up the coffee, put out butter to soften, set the table. The jam is done, and now Ina is off to bed!

13:21 – The sun is up and so is Ina, off to the bakery to pick up some croissant for the jam. No need to make everything!

17:08 – Stephen has arrived on the scenes and has been set to grating cheddar for the biscuit topping.

18:46 – Ina demos egg wash and Stephen reveals that his mother never made biscuits, which makes the boozy cocktail they’re about to make all the more necessary. Self-medication you know.

19:50 – Juice of a Few Flowers involves orange, grapefruit, lemon, and lime juice but I guess no vodka? What happen to that bottle of Grand Marnier?

20:54 – Ina is going to rim the edges in sugar, so I suppose that will have to do, and it certainly is more festive.

21:43 – Stephen channels his inner Tom Cruise with the cocktail shaker while Ina takes the biscuits out of the oven. Mmmm those cocktails look awesome.

25:35 – Onward to the Slow-Cooked Scrambled Eggs with Herbs and Stephen wisely asks Ina to show him how she likes herbs to be chopped before attempting the task for himself. I hear you man, I’d ask too!

26:49 – Ina says everyone should know how to make scrambled eggs and offers Pro Tip #3: keeping the liquid to a minimum so the eggs aren’t watery.

27:58 – Stephen wants to know if it’s possible to over beat scrambled eggs, I mean technically yes but I bet his arm gets tired before they’re even remotely close to the danger zone.

28:16 – Ina shares that she switched to scrambled eggs after a disastrous breakfast party when she tried to make individual omelets for 20 people. “How hard is that!?” Pro Tip #4: cook the eggs slowly over very low heat to keep them from getting tough.

29:51 – And just like that, breakfast is done! Stephen and Ina decide to drink first, eat later. Cheers!

Final Thoughts:
The trick to morning parties seems to be doing everything the night before. Noted.

I’d like to make my own jam some day, but even with Ina’s guidance it seems intimidating!

Pretty sure those cocktails could have been made breakfast-appropriate even with a little sparkling wine…

Lessons Learned:
This year I resolved to practice my pie crust – PS: there’s a reason your grandmother makes the best pies, it’s because she’s had 60+ years to perfect her technique! Since tarts, scones and biscuits are close relations I figure it’s all relevant to the process. Also, a batch of Buttermilk Cheddar Biscuits sounded like an amazing addition to our dinner, especially one that involves short ribs (watch this spot for next week’s installment.) Here’s what I learned…

Cold Ingredients – Cold ingredients are essential to a light and flaky biscuit. I’ve made the mistake in the past of not respecting this cardinal rule, but this time I was determined to do it right! I even put the rolled and cut biscuits on a sheet pan in the refrigerator while I mixed the egg wash and did a little tidying. I’d recommend working quickly, keeping the ingredients in the refrigerator in between steps, and resisting the urge to overwork or handle the dough too much. Making these on a cooler day will also help.

Dough Mixing – I skipped the stand mixer altogether and just used a pastry cutter to combine the butter with the flour, and then a regular table fork to fold the liquid ingredients and cheese into the butter mixture. Mixing this relatively small amount of dough doesn’t take a lot of effort and made it easier for me to prevent over-mixing.

Cheese – Ina’s trick of tossing the shreds in a little flour works perfectly. The strands don’t stick together and each bite of biscuit gets that sharp, tangy flavor. Don’t skip this step!

Dough Rolling – I did technically use a rolling pin, but since biscuit are rustic by nature, and you have to do a little folding and kneading anyway, you could easily get away with just patting the dough out into a rough disk or rectangle with your hands.

Small Kitchen Friendly?
Yes, absolutely. I used a medium mixing bowl, pastry cutter, bench scraper (great for cutting the biscuits and for cleaning off the counter), a fork, a knife, measuring cups, a rolling pin, and a rimmed baking sheet lined with parchment paper.

The Verdict:
I made Buttermilk Cheddar Biscuits to accompany a beef short rib dinner - more on that next week - and I’m pretty sure they stole the show from the main course. Light and fluffy inside with a buttery, (obviously) crisp crust they are amazingly good. I was initially worried that the finishing sprinkle of sea salt on top of the cheddar would push them over the edge into salty territory, but it was perfect. The fact that these can be made in a single bowl and bake up in less than 30 minutes means that they could make an appearance at anytime. Dangerous and awesome news…