Gruyere and Black Pepper Biscuit Sandwiches (with Strawberry Balsamic Jam)

I’ve always said: “Happiness is a warm, fluffy, buttermilk biscuit!”

Actually, that’s a lie – I’ve never said that before. But, I have felt that sentiment deep down in my heart for a very long time, and NOW I’m saying it… and I mean it! Seriously, a buttermilk biscuit is a beautiful, wonderful thing, especially when it’s fresh from the oven and slathered in butter. Part of the beauty of a buttermilk biscuit is that you can dress it up in millions of ways. Add cheese! Pop it on top of a chicken pot pie! Slice it in half and use it to sandwich a delicious piece of fried chicken!

(Stop drooling on your keyboard. It’s unsightly.)

ANYWAYS. When I was brainstorming some menu ideas for a wedding shower I was helping to throw, I knew I wanted to make a biscuit sandwich of some sort. A biscuit sandwich fulfills many of the requirements for food at a brunch: it’s dainty, it’s cute, it’s carb-y to soak up all the mimosas in your stomach. I wanted to add a couple other elements, too – something Italian (I met the bride while working in her dad’s Italian bakery nearly 20 years ago), something cheesy (please tell me I don’t need to explain the need for cheese?), and something to give it a real savory/spicy edge. Mission accomplished!

Gruyere and Black Pepper Biscuit Sandwiches (with Strawberry Balsamic Jam)

Gruyere and Black Pepper Biscuit Sandwiches (with Strawberry Balsamic Jam)
makes about 16 petite sandwiches, with jam left over

For the jam:
1 pound strawberries, rinsed, hulled and quartered
1 cup brown sugar
2 T water
1/4 cup balsamic vinegar (white, if you have it)
a healthy pinch of kosher salt

For the biscuits:
3 cups all-purpose flour
3 t baking powder
1/2 t baking soda
generous 1/2 t kosher salt
3/4 t coarsely ground black pepper
8 T butter, super cold, and cut into cubes
2 oz gruyere cheese, grated (about 1/2 cup)
1 1/2 cups cold buttermilk

For the sandwiches:
16 thin slices of prosciutto
arugula

Gruyere and Black Pepper Biscuit Sandwiches (with Strawberry Balsamic Jam)

1.) Start by getting your jam going on the stovetop. Add all the jam ingredients to a small sauce pan, stir well to combine, and set over medium heat. Let the mixture come up to a boil; turn the heat back just a bit (you don’t want it to be a hard boil, but you want more action than a simmer), and let the mixture cook down until it’s nice and thick. Keep an eye on it, and stir often, and it should take about 45 minutes.

2.) While the jam cooks, make your biscuit dough (and preheat your oven to 425°). In a large bowl, whisk together the flour, baking powder, baking soda, kosher salt, and black pepper. Using a pastry blender (or two knives, or your hands), cut the butter into the flour mixture, until there are still some bits of butter the size of small peas. (More thorough biscuit-dough-making directions are here.)

3.) Add the grated cheese to your flour/butter mixture, and use a fork to toss it all together until the cheese is evenly distributed. Then, drizzle the buttermilk around the bowl, and use the fork to lightly mix everything, until a shaggy dough starts to form.

4.) Lightly flour your countertop, and dump the dough out on to it. Working quickly, press the dough together into a lump, and then shape it into a square that’s about 3/4″ thick. Remember, the goal is to handle the dough as little as possible, so it doesn’t get overworked and it stays COLD!

5.) Cut the dough into 16 neat squares. (You can also cut traditional round biscuits out of the dough – I just find the rolling of scraps to be cumbersome, and the constant handling of those extra pieces can result in a tough biscuit. So, I go with squares.) Place the biscuits on to a parchment-lined baking sheet, about 2″ apart. Bake for 12-15 minutes, until the biscuits have risen nicely, and are a light golden brown on top.

6.) While your biscuits bake, finish up your jam. Dependent on what kind of texture you want, you can do a few things: leave it as is (for a super-chunky jam); mash up the strawberries with a potato masher (for a finer, but still chunky, jam); or blend the jam with an immersion blender (or in a traditional blender, for a much smoother jam). Let the jam cool completely.

7.) When your biscuits are done baking, let them cool on the baking sheet for a few minutes, then move them to a cooling rack to cool completely.

Gruyere and Black Pepper Biscuit Sandwiches (with Strawberry Balsamic Jam)

8.) Time to assemble the sandwiches! Gently slices the biscuits in half, and then spread jam on both sides of the biscuit. Layer on a piece of prosciutto, a small bunch of arugula, and then the top half of the biscuit. Serve at room temperature.

These sandwiches really have a lot of flavor going on – but it all ends up working really nicely together. The biscuits are nice and savory from the gruyere, and a little spicy, from the pepper. The prosciutto is smoky and salty, and pepperiness of the arugula complements the biscuit, and the strawberry balsamic jam adds just enough sweetness to round it all out. They’re rich and delicious, but small enough not to be too filling and heavy.

A couple items of note:

1.) You’ll have lots of jam left over. Use it on EVERYTHING – your morning toast, a slice of toasted baguette slathered in goat cheese, drizzled into your yogurt, eaten directly off a spoon. It will last for several weeks in the fridge.

2.) If you’re making these sandwiches for a party, make the biscuits ahead and freeze them. Once the biscuits are cut, lay them out on a parchment-lined baking sheet, and pop the baking sheet into the freezer. After 3 or 4 hours, when the outsides are completely firm, toss them all into a ziploc freezer bag, and keep them frozen until you’re ready to use them. Bake from frozen, but allow about 25 minutes for them to bake. (This is also a good idea if you just want to keep biscuits on hand for quick breakfasts or snacks – you can bake as many or as few at a time as you like.)

Gruyere and Black Pepper Biscuit Sandwiches (with Strawberry Balsamic Jam)

If you’re still feeling apprehensive about attempting homemade biscuits, just DO IT. It takes a little practice and finesse, but once you’ve got the hang of it, you’ll be so glad you tried it. You can do it!

A world of buttery, flaky, deliciousness awaits you,
Tina

Chimichurri

Have you ever had chimichurri? You may have had it and not known what it is… but it’s essentially an Argentinian pesto, that is typically parsley-based. As with an Italian pesto, you’ll often see slight variations – some are thicker in consistency, some are thinner, some are more finely minced, others are chunkier – but they’re all bright and herbacious and delicious, and a perfect accompaniment to any kind of protein you prefer.

Chimichurri

This summer, I’ve made chimichurri a handful of times, and it’s been great because it is a one-sauce solution to multiple different main courses. You guys know I’m not much of a steak person, but my husband IS – so, I can make up a batch of chimichurri, and we can grill his steak, and my shrimp (or chicken, or pork, or fish), and top both with the same sauce. It’s also great spooned over some roasted potatoes, and any traces left on your plate are best sopped up with a big chunk of bread.

Chimichurri
makes about 1.5 cups

about one cup of fresh parsley, lightly packed
juice of 2 lemons
zest of 1 lemon
4 cloves of garlic
1 generous tablespoon red wine vinegar
1-2 T honey or agave
large pinch each of kosher salt and pepper
olive oil

Chimichurri

If you want to make the chimichurri in your food processor, throw everything but the olive oil into the work bowl, and pulse until everything is chopped well. Stream the olive oil in while the machine runs, adding as much as you like to create your preferred consistency (I used about 1/3 cup, give or take).

If you don’t have (or don’t want to dirty) a food processor, you can absolutely make chimichurri by hand. Finely mince your parsley, and grate your garlic on a microplane grater; then add everything to a bowl and mix.

Taste the sauce for seasoning and acidity; if you had some really sour lemons, you might want to add a touch more honey or agave. On the other hand, if your lemons were on the sweeter side, or the agave you have on hand is extra sweet, you can add a splash more red wine vinegar. Resist the urge to add more garlic right off the bat, as it intensifies as it sits.

Chimichurri

You can make the chimichurri ahead of time – just throw it in a jar or other airtight container, and keep it in the fridge. The olive oil might solidify once it gets cold, so just remember to take it out of the fridge an hour or so before serving, so it has time to soften up. The sauce will keep, flavor-wise, for 3 or 4 days, but parsley does brown over time, so it looks less pretty. It’s great for parties or barbecues – as a main course OR an appetizer. Season your protein of choice with salt and pepper, grill or saute it (on or off a skewer), and serve with a bowl of chimichurri for dipping and spooning. Congratulations, you have officially won the potluck competition that only exists in your head!

Chimichurri

Chimichurri has been known to save even the most brutally overcooked of steaks,
Tina

Philadelphia Roll Stacks

Of all the weird, interesting, different foods I’ve tried to make over the years, one specific food has never appealed to me: sushi. I loooooove me some sushi for EATING… but learning to MAKE sushi has never sounded like much fun. I’m sure that one day, I’ll suddenly feel a need to make sushi, and I’ll run out and buy $50 worth of tools and supplies, and then come back here to declare to you how much I LOVE, OMG, LOVE making sushi at home… but for now, my sushi-eating remains in restaurants, where someone ELSE puts together my dinner.

Philadelphia Roll Stacks (with smoked salmon and avocado)

All that being said: this meal is really, really sushi-like, without 90% of the fuss. Last week, my mom and sister and I threw a wedding shower for a dear family friend, and when it was all over I had an extra package of smoked salmon left. I thought for a while about what to do with it, and eventually it lead me to the idea of a Philadelphia roll! The Philadelphia roll is one of my favorites – smoked salmon, cream cheese, and avocado (though I’ve also had it with asparagus, on occasion). I figured that rather than rolling it up, I could just make it into a nice little stack, and it would taste much the same… and I was right!

Philadelphia Roll Stacks (with smoked salmon and avocado)

This dish is SO light and refreshing. I added a sauce to the whole thing, partially because I knew I had to incorporate soy sauce to give it a genuine sushi taste and feel, and partially because I wanted to add a little spice (a Philadelphia roll doesn’t typically have a spicy sauce in it, but this is the advantage of making my own rules in my own kitchen). I went to the trouble of making the presentation really nice, but it’s worth noting that my husband’s second and third servings (yes, he had three servings) consisted of all the ingredients piled on to a plate unceremoniously, and the taste was just as fantastic.

Philadelphia Roll Stacks
serves 4 as a light dinner, or starter course

4 oz cream cheese (I use the light version)
2 cups cooked brown rice
2 medium avocados, diced small
4 oz smoked salmon, 1/2″ dice
1 T sesame seeds
1/3 cup soy sauce
1 T sriracha
1 T mirin (or 2 t brown sugar, if you don’t have mirin)
1 T rice wine vinegar
1/4 tsp garlic powder
kosher salt and pepper

Philadelphia Roll Stacks (with smoked salmon and avocado)

*To make these neat and pretty stacks, I used a 3″ biscuit cutter to layer my ingredients into. You can certainly use a cleaned tuna can with both the top and bottom taken off, or another shape of cookie cutter, or just stack everything together all willy-nilly. Your taste buds won’t know the difference, I swear.

1.) Start by cooking your rice; I always use the 90-second microwave bags of rice, because they’re quick, easy, and I don’t end up ruining an enameled cast iron pot by burning the rice (not that I’ve ever done that… RIP Martha Stewart dutch oven). While the rice cooks, whisk together the ingredients for the sauce: soy sauce, sriracha, mirin, rice wine vinegar, garlic powder, and a small pinch each of salt and pepper. Feel free to add more sriracha to taste. While the rice is still warm, pour about 2/3 of the sauce over it, and stir to combine. The warm rice will absorb the sauce as it sits.

2.) Toss the sesame seeds into a dry pan over medium low heat, and toast them until they’re lightly golden brown and fragrant. Set aside.

3.) For each serving, spread one ounce of cream cheese as the base. Top with half a cup of the brown rice mixture, then half a diced avocado. Once you’ve added the avocado, sprinkle that layer with some kosher salt – don’t be shy, the avocado really needs the salt for optimal flavor! Finish with an ounce of diced smoked salmon, and a sprinkle of toasted sesame seeds. Feel free to add more sauce, if you’d like. Serve immediately.

Philadelphia Roll Stacks (with smoked salmon and avocado)

Yeah, so, we’ve already agreed to put this one on a regular rotation. It’s just so good – and so EASY! It really took about 10 minutes to make, and that’s because I was insistent on making it into a neat, fancy stack. It’s super filling (one stack made a great dinner for me, though I’d add a simple green salad on the side next time), and also really healthy – good fats, lots of protein, whole grains. I mean, what’s better than a dinner that makes you look like some kind of fancy rock star chef, because the presentation is so pretty, but also allows you to feel SUPER SMUG about how health-conscious and virtuous you are?? Win-win, my friends.

“Oh, this? I just whipped it up real quick, it was NO BIG DEAL!”
Tina

chicken milanese with green apple salad.

A chicken cutlet is a chicken cutlet, but the real standout here is the salad on top. Arugula is one of those “eh” greens in our house, but turns out by adding some apple, and some parmesan, it makes a great topper and a delicious, quick weeknight supper! (Cheese makes salad better? Breaking news.)

chicken milanese with green apple salad.

Chicken Milanese with Green Apple Salad.
via Just a Taste

4 medium boneless, skinless chicken breasts (buy cutlets to make it even faster)
1 cup all-purpose flour
3 large eggs
2 1/2 cups Panko breadcrumbs
Olive oil

for the salad:
1 tbsp minced shallots
2 tbsp Dijon mustard
1/4 cup freshly squeezed lemon juice
1 tbsp honey
1/4 cup olive oil
3 cups arugula (this would work just as well with baby spinach, or even baby lettuces)
1 large Granny Smith apple, chopped
1/3 cup shredded Parmesan cheese

Start with your chicken. If you’re not using pre-made cutlets, place chicken breast on a cutting board and a piece of wax paper on top. Pound with a mallet until it’s as thin as you can get it (I never can get it as thin as recipes request, let’s be honest).

Next, get three shallow dishes. Place flour in one, eggs in the next, panko in the third. Lightly beat the eggs. Season chicken salt and pepper, then coat each with flour, then egg, then press the panko into cutlets.

In a large skillet over medium-low heat, heat enough olive oil to thoroughly coat the bottom of the pan. Add cutlets to skillet (oil should sizzle), and cook 2-3 minutes. Turn, and continue cooking until cutlets are golden brown and cooked through. Remove to a paper-towel lined plate to drain. Serve with salad topping.

To make the salad:
Add shallots, dijon, lemon juice, honey and olive oil to a mason jar, and shake vigorously to combine. Season to taste with salt and pepper.
In a medium bowl, add arugula, parmesan and apple slices. Toss with dressing.

Did y’all think we forgot about you?
jcristg