bread

Idaho®Potato Breakfast Casserole

May 9, 2017

Thank you to Idaho® Potatoes for sponsoring this post. As always, all opinions are my own.

Breakfast is my favorite meal of the day. I really enjoy making a great spread and sitting around the table for a couple of hours while sipping on coffee and picking on the bountiful feast in front of me. Mother’s Day is next weekend and if I were able to spend it with my Mom, this is what I’d make for her. If you would like to solidify your position as her “favorite”, make this for her and you’ll have it in the bag for good.

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11 of My Very Best Fall Recipes

October 7, 2016

Crisp fall air and leaves turning shades of red and burnished orange, the crackle of them under your feet as you walk down the street with hands snuggled deep inside your pockets. Autumn is by far my favorite season. The temperatures begin to cool down at night, calling for an extra blanket or a down comforter. This is something I miss now that I live south of the Mason Dixon line. It’s only been 3 and a half years, but I doubt I’ll ever really get used to the lack of (distinguishable) seasons.

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Potato Dill Biscuits

August 16, 2016

Remember a few months ago when I went to a food conference and was assigned as brand ambassador for Idaho Potatoes? They asked me to come up with a recipe using dehydrated potatoes and after bouncing around a few ideas, we settled on this biscuit.

When I was in the “testing phase” of this recipe, The Girl asked me why would I use dehydrated potato instead of leftover homemade mashed potato. She had a good question and I figured if she was wondering that, someone else would be too. Here’s the answer:
Other than Thanksgiving (when all of us make extra on purpose), when do you have extra mashed potato hanging around? Not very often, I’m guessing. Also, I don’t want to wait for the occasion to have them just to make these biscuits and furthermore, I don’t want to make them just to wait for them to get cold so I can make biscuits out of them. All that being said, the biggest reason for using the dehydrated potato instead of leftover mashed: THEY WORK BETTER! I kid you not, the biscuits are amazing.
If you’ve had potato bread or rolls, you know that sweet smell and soft, fluffy texture that can only be found by using potato. It works in breads, so it stands to reason that it would be great in a biscuit as well. And it is.

I wanted to flavor these biscuits with some kind of herb and dill was my first choice. If you aren’t a fan of dill, swap it out for rosemary, thyme or whatever herbs you prefer.
The texture of the potato biscuit is fluffy and tender. The crust is beautifully golden and when you break them open, they smell of sweet, buttery mashed potato. You can’t beat that.

Potatoes do not have gluten (the protein that gives bread its chewy texture), so these biscuits remain tender and moist. They are a smidge denser than regular biscuits, but are by no means heavy. They are my new “go-to” biscuit. They are easy as can be, because it is a simple drop biscuit, which means no rolling out and cutting dough. I’ve made a rather big batch and froze about half of them to use in another recipe that will be coming soon! I’ll give you a hint: breakfast.
I’m already planning ahead for the holiday season and these potato dill biscuits will be on our table this year. I can already imagine stuffing them with turkey for a little afternoon snack…

Thank you again, to Idaho Potato® for sponsoring this post! They are wonderful to work with and it allows me to share tasty recipes with you!

Potato Dill Biscuits

2016-08-16 14:00:47

Yields 8

A simple and delicious drop biscuit.

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Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Ingredients

1- 3.4 oz. package Honest Earth® buttery home-style dehydrated potatoes
7 ounces all-purpose flour (about 1 ½ cups)
1 ½ tablespoons baking powder
1 ½ teaspoons salt
½ teaspoon white pepper
2 large eggs + 1 yolk
½ cup light cream + 2 tablespoons for brushing on top
1 ½ sticks cold unsalted butter, diced
1 tablespoon dill

Instructions

Preheat oven to 425°F and line a sheet pan with parchment paper. Set aside.
In a small bowl: combine cream, eggs and yolk. Whisk to combine thoroughly. Set aside.
In the bowl of a stand mixer, with the paddle attachment: Combine flour and diced butter and let mixer run until mixture resembles coarse crumbs, about 4 – 5 minutes. Add dehydrated potatoes, baking powder, dill, salt and pepper.
Mix for a few seconds until it is combined.
Pour cream mixture into bowl of mixer and mix until just combined, do not overmix.
Remove bowl from mixer and with a rubber spatula, fold dough from bottom of bowl to the top to make sure all of the flour mixture has been incorporated.
Using a 3-ounce scoop, portion 8 biscuits onto the sheet pan. Brush tops with cream and sprinkle with coarse sea salt, if desired.
Bake for 18 – 20 minutes, cool on pan for 10 minutes before moving to a cooling rack to cool completely.

By Cheryl Bennett

Pook's Pantry https://www.pookspantry.com/

Here are a few affiliate links to items used (and loved!) in this recipe. Your price doesn’t change, but I get a few pennies if you purchase through the links below.

Sheet Pans
Parchment Paper
Kitchen Scale

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Oh I couldn’t… Well, maybe just a little

April 14, 2016

Bread Pudding is one of those desserts people just don’t make very often anymore, since carbs have been deemed the devil and all…

So of course I’ve decided to make it, put 3 different kinds of chocolate in it and cover it with a sauce that tastes like melted ice cream.

I figure this is the perfect indulgence after a month of Lenten sacrifice. It would make a great dessert anytime, quite honestly. It is one of the easiest desserts to make because it requires very little effort and it does not demand hours of babysitting to ensure perfection. Thank you Very Much…

For this bread pudding, I prefer brioche (brioche is a buttery, eggy bread) but if you can’t find it use french bread, challah or plain white bread. If you are lucky enough to live near a good bakery, ask them for the “eggiest” bread they have if they don’t bake brioche.

There really isn’t much to it: cut up some old bread, mix it up with a few other ingredients, let it soak for a bit while you get on with other things and then put it in the oven to bake. I mean really, what else can you ask for in a dessert?

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Lavender Scones…

November 24, 2014

So here we are smack in the middle of the holiday season and there are pumpkin, gingerbread & peppermint recipes coming out of people’s ears and what am I making? Lavender scones.

I don’t mean to swim upstream, it just seems to happen… I’ve been on a bit of a scone kick lately. I will admit I’ve been making cranberry scones too and THOSE are holiday’ish, but I needed a break from the sea of cinnamon and nutmeg.

They are ridiculously easy (especially the drop kind like these) and they take very little time, which is a blessing during this frenzied time of year when time and energy are in short supply.

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Sage & Onion Rolls

September 6, 2013

I opened the kitchen door to our house and the heady scent of yeast met me as soon as I crossed the threshold. That is an unmistakable scent. It stopped me in my tracks, book bag still slung across my shoulder. A smell I would soon start to look forward to. Anticipation of very good things to come. I came to appreciate the vast difference between store-bought bread and bread that had been brought to life in the gathering place of my home. Yeast fermenting, bubbling away in a bowl set aside waiting to be introduced to a snowy pile of flour.

We were starting our “bread” module in culinary school, I walked into the room and could hardly wait to get started. There is something about the cool, smooth texture of bread dough that always makes me happy. Rolling your shoulders forward and really kneading it; pushing with the heel of your hand and pulling it back toward you, feeling the dough come to life and slowly begin to change. It transforms beneath your hands from a sticky mess into a beautiful, almost silky, elastic dough.

My first restaurant job was as a “garde manger”, which literally translates as keeper of the food. It is a bottom-of-the-food-chain position where most culinary graduates begin. In addition to the hot and cold appetizers, soup and desserts, I was also tasked with making rolls. In time it became my moment of peace in a whirlwind of chaotic activity. Servers running from one place to the next, polishing forks and knives; line cooks taking stairs two by two trying to make their way from the walk-in cooler in the basement back upstairs into the kitchen to finish prepping for service; the clanging of pots and pans as dishwashers set clean ones at each of our stations. Those few minutes kneading dough became the only moments of peace I would have for the next 10 hours.

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Spanish Grilled Tomato and Garlic Bread

August 1, 2013

Grilled bread rubbed with cloves and garlic and juicy, ripe summer tomatoes is drilled with grassy olive oil and dusted with flaked sea salt. Best enjoyed outside with a glass of Spanish rioja. A super simple dinner, or appetizer, this bread is bursting with flavor.

I had been dreaming about travelling to Spain for nearly a decade, so when I finally landed there back in April of 2000, I cried. The moment my feet touched Spanish soil, I was almost in disbelief. I was so overwhelmed that I could not contain my pure joy. It felt as if the entire universe lined up and planted me exactly where I was supposed to be for that one perfect moment. I wanted for nothing.

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Red Shoes & Irish Soda Bread

February 28, 2013

Soda bread is just as synonymous with St. Patrick’s Day as corned beef and cabbage or green beer. It’s practically mandatory, whether you are Irish or not. This recipe is not as dense as most soda breads and it has a touch of sweetness. It is a recipe I treasure and make every year.

“There are only two types of women that wear red shoes, and YOU my dear are no Spanish dancer”.

That little gem came out of the mouth of my friend’s 86 year old mother, delivered in the thickest Irish brogue you could imagine.

We had been out shopping and she had purchased a pair of red shoes. Upon showing off her new purchase, that was her mother’s response. Did I mention that said friend was in her 50’s?!
I was still in my 20’s at the time and thought it was one of the funniest things I had ever heard, the fact that it was delivered with perfect comic timing from an 86 year old woman made it even better….

On the Lanai…

August 10, 2012

I have this nonsensical love of the Golden Girls, to the extent that I kind of want to be them when I grow up. Not any one of them in particular (although Blanche certainly had lots of fun), but more of an amalgamation of them.

Dorothy’s intelligence and dry wit, Rose’s willingness to always see the good in people, Sophia’s crass humor and we’ve already covered Blanche’s obvious contribution to the mix.

I can fully appreciate sitting around the kitchen table with an entire (yes, an ENTIRE) cheesecake to work out life’s woes with your best pals, but my fascination is the lanai… Just the word makes you relax a bit , doesn’t it? (go ahead, say it aloud… I’ll wait)

I remember hearing that word as a fourteen year old kid watching this show and not even knowing what it was, but liking sound of it.
Eventually, when I pieced together what a “lanai” actually was, I thought to myself “oh yeah, that’s for me”…

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Herbed Heirloom Eggs & Crispy Roasted Mushrooms

June 15, 2012

This weekend is Father’s Day and while most Dads will be grillin’ & chillin’, they’ll need a little fuel to get the day started.
This is a perfect breakfast or brunch to start Dad’s day. It is substantial, but not too heavy and it is absolutely delicious.

The roasted mushrooms take on an almost meaty taste and texture and the slight crunch from roasting them is unexpected.

This Sunday, treat Dad to a special brunch and let him know you appreciate him.

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