Pull out the recipe box
As I mentioned a couple posts back about my cooking class and all the wonderful food I enjoyed, but didn't have the recipes quite yet. Well, I do now and I would love to share some of them with you. But before I do that...I have to tell you a rather sweet & lovely morning I woke up to.
First off, I had a date with Ben last night and dominated the conversation (thanks for listening). I dumped on him about how I've been feeling as a stay at home mom (ie trying to feed the kids in a fashionable time frame, wanting to enjoy a hot cup of coffee for once, trying really hard to run the inner workings of our house while spending quality time with my girls, etc etc etc). As he was listening, he asked, "what would your ideal day look like with the girls?" I think I repeated about three times, "well it would look like, no but that would be unrealistic," while he would continue to say, "I didn't ask what's realistic, but idealistic" (here my realistic hubby telling his idealistic wife to stop being realistic--gotta love it).
So one of my answers was being able to enjoy a hot cup of coffee, sit down for breakfast all together and come home from Thursday playgroup with lunch already made to serve when we walk in the door (and a little bit more I'm leaving out, maybe it was a massage?). Well, listen he did. He took care of the oldest breakfast, had an americano for me and when I thought it couldn't get any better..."here," he said diverting my attention to a clear rubbermaid container, "a grilled cheese sandwich that just needs to be heated up and apple slices for the girl's lunch."
This is what hospitality looks like to a mother with two young children, who just the day before wanted to drive far, far away by herself. I'm blessed to have such a guy and I try really hard to not take it for granted. And as you read this and maybe make one of the recipes, I hope you will find someone you can bless through the simple act of hospitality, in the form of a meal.
Mile High Buttermilk Biscuits
adapted Cooks Illustrated
These are truly a phenomenal buttermilk biscuit, which are super quick & easy.
2 C flour
1 Tbsp baking powder
1 Tbsp sugar
1 tsp salt
1/2 tsp baking soda
4 Tbsp unsalted butter
1 1/2 C buttermilk
2 Tbsp melted butter
Preheat oven to 500ºF. Spray a 9 in springform or cake pan with some nonstick spray.
Add flour, baking powder, baking soda, sugar and salt to a bowl and mix the ingredients together evenly. Using a fork or pastry blender, cut in the butter until the pieces are no bigger than a small pea. Fold in the buttermilk until everything is just blended, and there are no streaks of flour remain. Do not overmix, the mixture should still be lumpy.
Line a plate or tray with some flour and using a 1/4 C measuring cup or 1/4 C ice cream/cookie scoop or eyeball it & use your hands, scoop out balls of the dough onto the tray of flour. Flour your hands and roll each ball around in the flour to evenly coat them in a layer of flour. The dough is very wet and very sticky. Place the dough balls into the prepared pan. Place 9 balls around in a ring and 3 balls in the center of the pan. Brush the tops of the biscuits with melted butter.
Bake for 5 minutes at 500ºF (middle rack) and then lower the temperature to 450ºF and bake for another 15 minutes.
2 cups Orange Muscat
1 medium red beet (1/4 pound), peeled and sliced
1 tablespoon sugar
2 teaspoon fresh lemon juice
1 (2-inch) cinnamon stick
2 Turkish bay leaves or 1 California
7-8 small firm-ripe pears (3/4 to 1 pound total), peeled, halved lengthwise, and cored
Bring wine, beet, sugar, lemon juice, cinnamon, and bay leaves to a boil in a 1 1/2- to 2-quarts saucepan, stirring until sugar has dissolved.
Add pears and cover with a round of parchment paper. Simmer, turning occasionally, until pears are tender and liquid is syrupy, 35 to 40 minutes. Transfer pears to a bowl. Discard cinnamon stick and bay leaves and pour syrup over pears. Cool completely in syrup, about 30 minutes.
Poached pears can be made 1 day ahead and chilled. Bring to room temperature before serving.