No Boundaries No Reservation: February 2010

Monday, February 8, 2010

A few dishes I wipped up!...

Ultimate Supreme Pizza

Bruschetta

How i came about making these wonderful bite size tartlets...I didn't have time to go the grocery store and fiddled with a few items in my fridge. I grabbed zucchini, cream cheese, yesterdays left over mashed potatoes, heavy cream, and green onions. This recipe is easy and simple for a last minute appitizers for friends and family.

Serving 24 mini Tartlets
2 Philsbury seamles dough
1/2 zucchini, diced
1/2 Cream cheese
1/3 Cheddar Cheese, shredded
1/3 cup green onions
4 tbl spn Mashed potato
1 egg

Preheat oven at 375. Soften the cream cheese with a fork in a medium bowl. Beat one egg, heavy cream and pour in cream cheese. Add the diced zucchini and green onions into the mixture. fold in the mashed potatoes with shredded cheddar cheese. add salt and pepper to your taste. However my mashed potatoes had plenty of saltiness. Open the seamless dough and place on board (no need for flour) cut in 12 pieces. Place each piece on to a mini cupcake. Spoon mixture in to the cupcake wholes and sprinkle extra cheddar cheese on top. Bake for 15-20min until golden brown. Enjoy!

Cheddar Biscuits

Friday Morning I decided to make homemade cheddar biscuits. They came out buttery and flakey! My sister said they were the best biscuits she ever had! and she wasn't lying because she is honest when comes to food. Check out this recipe from Ina Garten food network personality...

2 cups all-purpose flour, plus more as needed

1 tablespoon baking powder

1 1/2 teaspoons kosher salt

12 tablespoons (1 1/2 sticks) cold unsalted butter, diced

1/2 cup cold buttermilk, shaken

1 cold extra-large egg

1 cup grated extra-sharp Cheddar

1 egg, beaten with 1 tablespoon water or milk
Maldon sea salt, optional

Preheat the oven to 425 degrees F.

Place 2 cups of flour, the baking powder, and salt in the bowl of an 
electric mixer fitted with the paddle attachment. With the mixer on 
low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small measuring cup and beat 
lightly with a fork. With the mixer still on low, quickly add the 
buttermilk mixture to the flour mixture and mix only until moistened. 
In a small bowl, mix the Cheddar with small handful of flour and, with 
the mixer still on low, add the cheese to the dough. Mix only until 
roughly combined.

Dump out onto a well-floured board and knead lightly about 6 times. 
Roll the dough out to a rectangle 10 by 5 inches. With a sharp, 
floured knife, cut the dough lengthwise in half and then across in 
quarters, making 8 rough rectangles. Transfer to a sheet pan lined 
with parchment paper. Brush the tops with the egg wash, sprinkle with 
salt, if using, and bake for 20 to 25 minutes, until the tops are 
browned and the biscuits are cooked through. Serve hot or warm.