Yogurt Biscuits with Siggi Hilmarsson | Food52
There are normal biscuits, and then there are biscuits that will turn you into a biscuit person. We partnered with siggi's to share our go-to recipe. SUBSCRIBE TO FOOD52 ►►
ARTICLE HERE ►►
Siggi Hilmarsson is “not really a biscuit guy,” nor much of a baker—or so he said, having already signed on to make biscuits in the Food52 test kitchen. Luckily, he had editor Sarah Jampel to coach him, not to mention an ace recipe from contributor Posie Harwood. MORE FROM SIGGIS ►►
INGREDIENT LIST (Makes 5 extra-large biscuits, 10 small biscuits)
2 cups flour (all-purpose)
1 tablespoon baking powder
1 teaspoon salt
1/2 cup plain yogurt (non-fat, full-fat all work nicely)
1/2 cup milk (any type)
FULL RECIPE HERE ►►
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As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
STUFFED CHICKEN BREASTS
#weekendatthecottage #easydeliciousrecipes #stuffedchickenbreast
Ready in under 30 minutes, these STUFFED CHICKEN BREASTS are a no-fuss main that delivers in both taste and flavour.
One of the most common requests we receive is for easy main course ideas that can be served on weeknights. Whether you’re a busy executive, a working parent, a student, or someone with a hectic schedule who still enjoys a home cooked meal, this recipe will become a new favourite.
Aside from the top marks it gets for ease of preparation, it also boasts fabulous flavours and a lovely presentation.
Here’s why it works:
CHICKEN – The recipe calls for boneless, skin-on chicken breasts. If you have kids coming to table, look for smaller breasts or cut a large breast in two before stuffing, but remember, the size will determine the final cook time.
STUFFING – This dish happened out of necessity when some friends decided to stay for dinner. I had chicken breasts in the fridge and knew I’d find something to stuff them with from the pantry. I love the simplicity of using a unique cheese, in this case, a mild and creamy French sheep’s milk cheese called Etorki.
Mixing the cheese with cured and marinated vegetables like artichoke, sundried tomatoes and roasted peppers is a stellar combination, especially when combined with the walnuts and pesto.
SAUCE – The sauce for this dish is so perfect, yet so simple, I’m almost embarrassed to share it. Heavy cream with a dollop of homemade pesto and a pinch of salt, brought to temperature on low heat. Fab!
PESTO – Click HERE to view our City Slicker video on how to make homemade WALNUT PESTO. If it wasn’t so simple and delicious, I’d probably suggest you just add a store bought variety. Instead, follow my lead and make your own!
SERVICE – By this point you should have realized I’m going for the biggest bang for your buck. Make this entrée and present it with nothing more than a SIMPLE SALAD, like THIS ONE.
Served in no time, these STUFFED CHICKEN BREASTS are amazing!
Amazing SAVOURY WAFFLES with BACON & PARMESAN
Make these flavourful SAVOURY WAFFLES WITH BACON AND PARMESAN and discover why waffles aren’t just for breakfast anymore.
You’d think our first post about making waffles would be a classic version finished with a melting knob of butter and drizzle of pure Canadian maple syrup. Instead, Carol and I opted for a more interesting approach - making savoury waffles that are perfect for lunch, brunch or even a weeknight dinner.
You’re going to be so pleasantly surprised with this unexpected twist, I suggest you PIN this recipe to one of your Pinterest boards. We know that after just one bite, you’ll be excited to make our SAVOURY WAFFLES WITH BACON AND PARMESAN again and again.
This recipe offers up some serious flavour thanks to the following:
WAFFLE MAKER – A waffle maker is one of those small kitchen appliances that all too often end up relegated to the back of our kitchen cupboards, brought out and used perhaps only on weekends. This recipe will help increase its usability.
We tested this recipe using a Cuisinart waffle maker, but I’ve listed two additional suggestions in the Amazon links further down the post. We’re confident that any waffle maker will work; simply follow the directions that come with yours to achieve stellar results.
WAFFLE BATTER – The base for the batter is made using the traditional mix of wet and dry ingredients. We used unbleached all-purpose flour, whole milk and extra-large eggs at room temperature. Don’t be alarmed by the thickness of the batter - the finished waffles are surprisingly light.
SAVOURY ENHANCEMENTS – The addition of some chopped crispy bacon, grated Parmesan cheese, sundried tomatoes, basil and an assortment of spices are the key to the memorable flavours. Feel free to adjust the seasoning to taste; if anything, this recipe welcomes more than the listed quantities.
COOK TIME – Although I’m providing you with a cook time of 3 minutes and 45 seconds, you may need to adjust this based on your waffle irons settings. The goal is crispy, golden brown waffles with soft centers, so if you’re unsure of doneness, carefully lift the lid between the 2.5 - 3-minute mark and use the colour of the waffles as your guide.
As an aside; don’t be surprised by the heady aroma that comes off the waffles as they cook. It will make your mouth water!
GARNISH – As I explain in the video attached to this story, hold back a bit of the bacon and Parmesan to make an ideal garnish for your waffles, sprinkling the tops right before you serve.
SERVICE – When you go to serve, I suggest partnering our savoury waffles with my CLASSIC CAESAR SALAD or our SIMPLE SALAD - you’ll need little else. Although the photos attached to this story show the prepared waffles with the salad on the side, another option is to lay the whole waffle uncut on the centre of your dinner plate and add your chosen salad on top. Either way is fabulous.
Make them for your next brunch, lunch or dinner get-together and savour the flavours of our SAVOURY WAFFLES WITH BACON AND PARMESAN.
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FENNEL, RADICCHIO, CITRUS & POMEGRANATE SALAD with wasabi vinaigrette!
This FENNEL, RADICCHIO, CITRUS & POMEGRANATE SALAD WITH WASABI VINAIGRETTE is guaranteed to get your taste buds jumping. Yes, a salad should be this exciting to the senses!
A few weeks back I had the pleasure of sitting down with my dear friends Nancy and Allan to a seriously memorable meal. I’ve always known these two avowed foodies appreciate good food, I just didn’t know they were going to channel their inner MasterChef and create a meal on par with a five-star restaurant!
They served a salad similar to this, and as soon as the plates hit the table I experienced a sensory overload: the appearance, the aroma, the composition, and then the taste; it’s not often that I take a long pause before digging into something that promises good taste.
I’ve taken their lead and decided to pair it with my new favourite vinaigrette. Here are a few things I suggest when you go to replicate it.
FENNEL – Fennel is a distinctly flavoured perennial herb (yes, an herb!) that’s a member of the carrot family (yes, carrot kin!). If you’ve never had fennel, you can expect a subtle anise or licorice flavour. I often overlook it in the veggie section at the market, but now have a great reason to reach for it more often. In this application, it delivers a solid flavour profile.
As an aside, slicing the fennel almost paper-thin is essential. I’ve listed my favourite VEGETABLE MANDOLIN in the AMAZON LINKS below. If you don’t have one, prepare to have your knife skills tested; thin fennel slices are a must for this salad.
RADICCHIO – Here’s another vegetable I need to use more. A member of the chicory family, radicchio gets top marks for colour but also has an interesting hint of bitterness with a spicy finish. If you’ve never enjoyed it, let this be your introduction.
POMEGRANATE – What can I say, I’ve loved this funky-looking, fabulous-tasting fruit since I was a tyke. Adding it to this salad gives it a tangy sweetness, and of course, some pop!
ORANGE & GRAPEFRUIT – Navels and pinks only please - this salad should be prepared only when you can find these two essential ingredients at their peak. Juicy, sweet and bursting with flavour is the order of the day!
MICROGREENS – If you haven’t already added microgreens to your diet, I’m urging you to do so tout de suite! I reference it in the video as a moment to garner extra “ohs and ahs” for presentation, but we can’t discount their nutritional value, as they’re loaded with vitamins and minerals (and they look pretty too!)
VINAIGRETTE – I’m going to post the vinaigrette recipe in our City Slicker YouTube channel the day after we post this. Preparing the vinaigrette is easy enough, but I want to mention two things: the recipe calls for 1 tablespoon of wasabi but I’ve started adding a bit more. Make the vinaigrette, and adjust the wasabi according to taste. Second thing, I suggest you transfer the vinaigrette into a squeeze bottle (LINK below). Adding little squirts and drizzles from the bottle gets the dressing into all those glorious nooks and crannies without compressing the salad.
Looking for a lovely main to follow this starter? How about LAMB STEW WITH CREAMY WILD MUSHROOMS, and for dessert, CHOCOLATE MOUSSE CUPS.
Serve up this FENNEL, RADICCHIO, CITRUS & POMEGRANATE SALAD WITH WASABI VINAIGRETTE and turn your salad course into the star of your next dinner.
For more great ideas and the FULL RECIPE, please visit us at weekendatthecottage.com
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SALMON KULEBYAKA recipe!
Fillets of B.C. salmon topped with sautéed wild mushrooms, spinach, egg, fresh dill and wrapped in puff pastry; SALMON KULEBYAKA WITH DILL SAUCE is as beautiful as it is delicious.
If you’re looking for the most basic salmon recipe, check out our City Slicker video for Asian-style salmon. If you’re looking for a delicious main that takes just a little bit of effort, stay right where you are and let’s make SALMON KULEBYAKA WITH DILL SAUCE!
To begin, a bit of culinary history: this dish has its roots in Russian cuisine and there are two terms associated with it – pirog and culebiac. A pirog is a baked case of dough filled with a sweet or savoury filling. A culebiac is a pirog prepared with a complex filling.
The traditional Russian kulebyaka made with salmon became all the rage in the early 1900s when famed French chef Auguste Escoffier included a recipe for it in his influential cookbook Le guide culinaire (known today in North America as The Complete Guide to the Art of Modern Cookery). Rightly so - it is simply fabulous!
In this version, I’ve created a dish that tastes as good as it looks, with lots of interesting flavour profiles. Here’s what goes into making it:
PASTRY – The shell for a traditional culebiac can be either brioche or puff pastry. I chose to use a store-bought version, and my favourite is TENDERFLAKE. You can make puff pastry from scratch of course, but why do that when the ready-made versions rival anything you can make at home?
SALMON – By the time you add some flavourful ingredients and wrap everything up in puff pastry, the size of this main course can become too much to handle. I suggest using a small fillet of salmon, no more than 7 ounces.
FILLER – I love the flavour combination of the sautéed wild mushrooms partnered with fresh spinach, boiled egg and fresh dill. Feel free to try different combinations of your favourite flavours and come up with an entirely new way of preparing this classic dish.
DILL SAUCE – I haven’t always followed through on the extra step of making the dill sauce to complete this recipe, yet I vow to do so from here on in. I love how the tang of the lemon and dill sauce brighten the taste.
In terms of presentation, I’d like to suggest the following side dishes as accompaniments: SPECTACULAR SALAD, SIMPLE SALAD and SPICED LIME GINGER CARROTS all work perfectly.
SALMON KULEBYAKA WITH DILL SAUCE is a show-stopping main, perfect for a romantic evening or dinner party.
For the FULL RECIPE plus entertaining ideas, please visit:
weekendatthecottage.com
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BARBECUED CHICKEN WINGS RECIPE | Family Approved!
Fire up the barbie and get ready for some delicious grilled flavours as we prepare a BARBECUED CHICKEN WINGS RECIPE that everyone will love.
This never-fail, casual meal idea always delivers superior taste along with its bountiful presentation. Our BARBECUED CHICKEN WINGS RECIPE is truly a keeper.
I often serve wings cooked in this fashion on the first night of a weekend at the cottage. Grilling the chicken is never complicated and serving it is simple too; it needs nothing more than a side of salad and maybe a few dipping sauces to add to the enjoyment.
The following steps will help you replicate this meal with no problems:
HOMEMADE BARBECUE SAUCE – I make the tangy, slightly sweet sauce that we baste the wings with a day or two beforehand. Preparing it is just simmering for about 30 minutes, then letting it cool and storing it in an airtight container for up to two weeks. Enjoying it in short order won’t be difficult, especially when you discover how perfect it is on wings as well as beef, pork and your favourite seafood.
One suggestion is to double the recipe and give a portion away as a gift. I know your friends will enjoy it as much as you do. We posted a 1-minute City Slicker video on how to make it, so if you’re here for a crash course on the HOMEMADE BARBECUE SAUCE, check it out in our City Slicker Playlist!
CHICKEN WINGS – Be selective when choosing your wings and look for meaty, plump ones. Don’t forget to bring your wings to room temperature for about an hour before you begin cooking - this ensures that they cook through evenly.
SEASONING – I like to season the wings before they hit the grill with a mix of paprika, chili powder, cumin, kosher salt and black pepper. If you have a trusted seasoning mix you’d rather use, do so, and if it’s homemade, why not share it with the rest of us? You can add your version in the comment section below.
BARBECUING – I suggest you cook the wings on a very hot grill, preheated to at least to 600°F / 315°C. Cooking the wings at such a high temperature does require a bit of extra attention, so if you’re the grill master for the meal, make sure you have a favourite beverage on hand and stay close to the grill to deal with any flare-ups. Don’t leave your wings unattended and remember to keep brushing them with sauce as they cook.
THE BIG FINISH – The final step to making perfect BARBECUED CHICKEN WINGS is to toss them in a bit more sauce, chopped parsley and some finely diced jalapeño pepper.
Once your wings are fully cooked and ready to enjoy, serve them up with some equally tasty things like our CREAMY COLESLAW (recipe on our website) and BLUE CHEESE DIP. (another great City Slicker video!)
Last thing – wings are messy. Place out fresh hand towels in your powder room before you sit down for dinner. Everyone will be making a trip to wash their hands after dinner, guaranteed.
Enjoy our BARBECUED CHICKEN WINGS RECIPE with your friends and family. It makes for a welcome meal any night, but especially if you’re enjoying a weekend at the cottage.
For more great recipes and entertaining ideas, please visit:
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