Tuesday, November 29, 2022

Crazy (Good) Crackers

 In fact they are crackers, and by crazy, we mean crazy good! Carey Morey, who wrote the new cookbook Hot Little Supers, and the founder of Callie's Hot Little Biscuit, stopped by Tonia's Kitchen to talk about her recipe for biscuit crackers. Callie told Tonia she uses the third-rollout of her buttermilk biscuit dough to make the crackers, because by the time you use it, it's a little too tough for actual biscuits, but perfect for this snack! Follow the recipe, and Carey promises you'll have a flaky, tangy treat that's perfect for grazing and entertaining. 

For the Biscuit Dough

  • 4-1/2 cups of self-rising flour, divided
  • 16 oz. salted butter, cubed (28 Tbs./3 sticks)
  • 1/4 cup finely chopped fresh sage leaves
  • 1-1/2 to 2 cups buttermilk
  • 4 Tbs. melted butter
  • Position the oven rack in the middle of the oven, and preheat to 400°F. Line a rimmed baking sheet with parchment paper, and set aside.

    In a large bowl, combine 4 cups of the flour and the cubed butter. Using your hands, incorporate the butter into the flour, working the dough between your thumb and middle and pointer fingers to “snap” the dough together until the mixture resembles cottage cheese. It will be chunky with some loose flour. Mix in the sage.

    Make a well in the center of the mixture. Pour in the buttermilk, a little bit at a time, using your hands to mix the flour into the buttermilk until the texture is tacky and sticky. You may not need all of the buttermilk, or you may need a little more. The dough should be wet and messy, but not sloppy.

    Sprinkle flour on top of the dough. Run a rubber spatula around the inside of the bowl, creating a separation between the dough and the bowl. Sprinkle a bit more flour into this crease.

    Flour a work surface well. With force, dump the dough from the bowl onto the surface. Flour the top of the dough and the rolling pin. Roll out the dough into an oval 2 inches thick. No kneading is necessary—the less you mess with the dough, the better.

    Flour a 2-inch biscuit cutter. Start from the edge of the rolled-out dough, and cut straight through the dough with the cutter, trying to maximize the number of biscuits cut from this first roll-out.

    Re-roll the excess dough, and cut more biscuits. As long as the dough stays wet inside, you can use as much flour on the outside as you need to handle the dough.

    Place the biscuits on the prepared baking sheet lined with parchment paper (the biscuits should be touching).

    Brush the tops with melted butter. Bake until the tops are golden brown, 16 to 18 minutes, rotating the pan halfway through.

  • For the Biscuit Crackers

  • Third roll-out of buttermilk biscuit dough or other leftover buttermilk biscuit dough
  • Melted butter
  • Kosher salt
  • Freshly ground coarse black pepper

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Roll out the dough to about 1/8-inch thickness (as thin as you can get it). Slice the dough into rustic strips, and transfer to the prepared baking sheet.

Using a fork, poke holes in the strips. Brush with melted butter, and sprinkle with salt and pepper. Bake until browning and crisp, about 15 minutes. Let cool completely, then store in a sealed container at room temperature for up to 3 days.

Monday, November 28, 2022

A Breakfast Ace in The Hole


It's called Eggs in a Hole! It's another way to use more of the leftover biscuit dough that's a specialty of Carey Morey. She's the author of the new cookbook Hot Little Supers. Carey stopped by Tonia's Kitchen to talk about her recipe for this delicious breakfast dish. Carey told Tonia her kids love this one. The concept is simple, take your cutter, punch holes into the biscuit dough and bake. Then add the eggs and bake again. When you're doing brunch, this one's definitely the winning hand!

  • Leftover buttermilk biscuit dough from stamping out biscuits

  • Melted butter (amount will depend on how much dough you’re using)

  • Medium Eggs (one per biscuit cutout you want to fill)

  • Freshly ground coarse black pepper

  • Salt

  • Garnish of your choice

    1. After making biscuits, reduce the oven temperature to 400 degrees and line a rimmed baking sheet with parchment paper.

    2. Transfer the leftover biscuit dough to the baking sheet after all twelve biscuits have been stamped out. You now have your “nest.”

    3. Brush the nest with melted butter and bake for 12 minutes.

    4. Pull the biscuit nest out of the oven and crack an egg inside each biscuit cutout. If garnishing with an item such as cheese, add now.

    5. Bake for an additional 7 minutes, or until the egg reaches your preference of doneness.

    6. Brush with melted butter again, then sprinkle with salt and pepper and serve.

Friday, November 25, 2022

A Slow-Crafted Creme Brulee


Have you ever thought of making Crème Brulee in a slow cooker?  Chances are, if you're familiar with how the dessert is traditionally made, you haven't. And that's okay!  Phyllis Good, who wrote the cookbook Stock the Crock visited Tonia's Kitchen to talk about this unique way of making Crème Brulee.  Phyllis says you put the mixture of ingredients (below) into the slow cooker for about 2 to 3 hours, and then refrigerate. In her book, she also explains how to create a delicious caramelized topping for the brulee 

3 large egg yolks 2, large eggs
2 cups of whipping cream
1/2 cup pureed pumpkin
1/3 of sugar
tsp of ground cin
tsp of ground ginger
1/3 tsp. of ground cloves

Thursday, November 24, 2022

Drop the Can!


A fresh-ingredient green bean casserole

One of the best parts of the Thanksgiving feast, besides the turkey of course, is the green bean casserole. Many people who make it, rely on at least some canned ingredient.  But Ellie Krieger, author of Comfort Food Fix told Tonia a better way to make that casserole, is to use fresh mushrooms, complete with fresh herbs.  Use lower fat milk for the cream, and it gets healthier as well.  Instead of the fried onions, use shallots to create that crispy crust.  Ellie says making the casserole with fresh ingredients will leave your dinner guests clamoring for more, and you'll never go back to the can!

1-pound fresh green beans, trimmed and cut into 1-inch pieces
  • 1 tablespoon water
  • 2 tablespoons olive oil
  • 1/3 cup sliced shallots (about 2 medium)
  • 3/4 pound assorted fresh mushrooms, (ie: button, baby bella, shiitake, oyster, chanterelle), sliced
  • Salt and freshly ground black pepper
  • Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
    While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

    Happy Thanksgiving from all of us at Tonia's Kitchen

    Wednesday, November 23, 2022

    What's The Best Wine to Go with Your Thanksgiving Day Dinner?


    That's a very tough question.  Karen MacNeil, who's the author of The Wine Bible, paid a Thanksgiving visit to Tonia's Kitchen to talk about the perfect wine to pair with the turkey and the trimmings. It turns out, Karen says, there is no perfect wine!  She bases her selection on "mood" as much as food and puts out a number of different bottles for guests to enjoy with their meal.  Karen also adds that this is nothing you should stress over, because in reality turkey is a very easy dish to pair with a number of wines, as are the traditional Thanksgiving sides. She does recommend a delicious Pinot Noir, with an American vintage she says can compete against some of the greatest wines in the world! 

    If you're interested in learning more on Karen's thoughts about wine and food, visit her website, where you can find out more about her Friday tip sheet on the best wines there are.  Visit her website here.