Pigs in a what now?

If you look up “grew up under a rock” in the dictionary, you will find a picture of my boyfriend. He didn’t watch Disney movies as a kid, hated mac and cheese and has never had a pig in a blanket.


Me: You’ve never had pigs in a blanket?!

Him: I just said no! (huffily)

Me: Geez, you really did grow up under a rock. Your mom is weird.

So I made some special, just for him.

My favorite biscuit book of all time is Biscuit Bliss by James Villas.  Biscuit Bliss: 101 Foolproof Recipes for Fresh and Fluffy Biscuits in Just Minutes



I discovered this wonderful writer when I read an article he did on absinthe. The book was a loan from my soul mother and it didn’t get returned before she passed on, so the book is extra special to me.

Even though I use it a lot, it actually still looks pretty new. Well, on the outside anyway!

I made the Traditional Baking Powder biscuits and added poppy seeds, pepper and a bit of hot mustard powder to the dough for a little something extra. I served with salad, crispy potatoes and grainy mustard on the side.

Traditional Baking Powder Biscuits

2 c all purpose flour

1 tbsp baking powder

1 tsp salt

¼ c chilled vegetable shortening

¾ to 1 c whole milk

1 tsp each poppy seeds, pepper and hot mustard powder (optional)


Preheat oven to 425 F.

In a large mixing bowl whisk dry ingredients together. Add shortening and cut in with your hands or a fork. The mixture should appear mealy. Gradually add milk using your fork until sticky. Transfer the dough to a lightly floured surface, knead and pat out to desired thickness.

Cut into squares and then triangles. Roll hot dogs into dough and bake for 15 minutes.

Whole Wheat Star Shaped Biscuits

What is the perfect bread to go with a roast & potatoes? Biscuits!

I decided to pull out my copper star shaped cutters for a cute treat.

The most important thing to remember is not overknead them and to make sure your butter cut is throughly.

2 c whole wheat flour

1 tbsp baking powder

1 tsp salt

6 tbsp butter (cut into small cubes)

3/4 c 1/2 & 1/2

2 tsp sesame seeds

1 tsp dried thyme

Place flour, baking powder and salt in bowl, cut in butter.

Mix in 1/2 & 1/2 (I use a fork) until you get a cohesive dough. Fling flour on clean counter and knead to make sure it is not to wet or dry.

Preheat overn to 425.F

Roll out (sprinkle more flour if you need to) and cut out with cookie or biscuit cutters. Bake in oven for 15-20 minutes. You can also brush with egg white before baking or melted butter after, if you like a shiny biscuit.

Enjoy!

Adapted from Epicurious.

Brown Sugar Kitchen-Review

The best breakfasts are the ones you don't anticipate. The ones where you wake up to a phone call and a friend asking if you'd like to get up and go grub.

Wednesday I received such a call from my new friend Erin, who is charming at the best of times & makes a lovely dining companion.

Brown Sugar Kitchen, owned by the famed Tanya Holland, is set in the middle of nowhere in West Oakland, but don't worry, cause its not lonely.

The service is good, and the food is good too. I was though, very disappointed with my chicken. While the inside was moist, the outside was burnt, and the chicken itself was pretty bland. I was however, delighted with the lightest and crispiest cornmeal waffle I have ever had, accompanied by apple cider syrup, which was incredible.

Erin and I had Mimosas and then some Limosas (with Lemonade in place of the Orange Juice) then, she was nice enough to share he shrimp & grits with me. I have never had grits and actually enjoyed them. The BSK crew has succeeded where others have failed. Shrimp, grits, some greens & a spicy gravy make for the most delicious combo you could imagine!

The whole exerience was friendly and entertaining, so its worth a trip therem, and worth a trip there again just for the grits! Its unlikely that I will ever order the friend chicken in the future, as it was such a disappointment. On the other hand, one disappointment among so many yummy eats, I can handle.

Brown Sugar Kitchen
3 1/2 out of 5 cupcakes


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