Cool on a rack for at least 20 minutes, then serve warm. Ingredients: 2 pounds dry-packed scallops (sea or bay) 1 cup crushed Ritz (or similar) crackers 1/4 teaspoon freshly ground black pepper 1/4 teaspoon garlic salt 1/4 cup grated Parmesan cheese 1/2. Bake, uncovered, until the top is golden brown and sauce is bubbling, about 35 minutes. Arrange the biscuits on top, overlapping slightly in concentric circles, brush with the remaining 2 tablespoons cream, and sprinkle with the remaining 2 teaspoons sugar. Remove the fruit mixture from the oven and give it a quick stir – it should look softer and a little glossy. Chill the biscuits in the refrigerator while the fruit finishes the first round of cooking. Use a biscuit cutter or juice glass with a 2- to 3-inch diameter to cut out biscuits, scraping and re-rolling the dough as needed. In the latest episode of You & Julia: At Home, Amy Traverso, co-host of GBHs Weekends With Yankee, re-creates Julia Childs Casserole Roast Chicken in her home kitchen and shows us how to truss, massage and carve a chicken just like Julia. ![]() Gently pat out on a well-floured surface to a ¾ -inch thickness. When the dough begins to look like cornmeal, add the 1 cup cream and stir with a fork until the dough just comes together. ![]() ![]() Sprinkle the butter on top and use your fingers to work it in, forming thin flakes. (Tom McCorkle for The Washington Post food. In a medium bowl, whisk together the flour, cornmeal, the 3 tablespoons sugar, the baking powder, salt, and lemon zest. Crisp on top and cheesy throughout, this butternut squash and apple gratin belongs on your fall table.
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