cat lover
05-27-2007, 06:46 AM
This were something really unusual; I liked them a lot, but DH didn't find them as interesting for all the work involved!
Recipe from:Alex Guarnaschelli --Butter Restaurant
Biscuits:
1 tsp vegetable oil
2 red bell peppers, washed, cored & diced small
2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp Kosher salt
1 cup heavy cream ( I used evaporated skim milk)
1 cup grated cheddar cheese
1 small bunch chives, minced
Extra flour for rolling the biscuits
Mashed Potatoes
3 pounds Idaho Potatoes, washed
1/4 cup heavy cream ( I used evaporated skim milk)
Salt & pepper to taste
1 tsp Paprika
Preheat oven to 450 degrees. Arrange the potatoes on a baking sheet. Place the tray in the center of the oven. Heat a medium size saute pan. Add the diced peppers and cook for 2 minutes till the liquid escapes and the peppers become slightly translucent. Set aside to cool. Prepare the biscuits: In a large bowl, mix together the flour, baking powder and salt. Add the cream and mix the dough by hand. Once the cream has mixed with the flour, add the cheese, chives and peppers and "knead" them in. Place some extra flour on a clean, flat surface.Turn the dough out from the bowl onto the flour. Flatten it until it is no more than half an inch in thickness. Cut it in half and place the two halves on a baking sheet. Refrigerate.
When the potatoes are tender when pierced with the tip of a knife, remove them from the oven. Lower the oven temperature to 375 degrees. Split the Idaho potatoes in half and use a spoon to "scoop" out the flesh in the center. Transfer to a bowl. Discard the skins. Whisk in the heavy cream and season with salt and pepper to taste. Add paprika to make it slightly spicy. Refrigerate. Cut the biscuit dough into large rounds. Each piece should be big enough to cover the bottom and sides of the muffin mold. Gently press the dough into the bottom and line the sides. Fill the center with the cooled potato mix. Cut a smaller round for the "top" and place it on top of the mashed potatoes. Twist the edges so the top conceals the delicious "mashed" center. Alternatively, bake them without tops.
Place the tray in the center of the oven and bake until light golden brown, 10-12 minutes. Allow to cool slightly before removing them from the tin.
Recipe from:Alex Guarnaschelli --Butter Restaurant
Biscuits:
1 tsp vegetable oil
2 red bell peppers, washed, cored & diced small
2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp Kosher salt
1 cup heavy cream ( I used evaporated skim milk)
1 cup grated cheddar cheese
1 small bunch chives, minced
Extra flour for rolling the biscuits
Mashed Potatoes
3 pounds Idaho Potatoes, washed
1/4 cup heavy cream ( I used evaporated skim milk)
Salt & pepper to taste
1 tsp Paprika
Preheat oven to 450 degrees. Arrange the potatoes on a baking sheet. Place the tray in the center of the oven. Heat a medium size saute pan. Add the diced peppers and cook for 2 minutes till the liquid escapes and the peppers become slightly translucent. Set aside to cool. Prepare the biscuits: In a large bowl, mix together the flour, baking powder and salt. Add the cream and mix the dough by hand. Once the cream has mixed with the flour, add the cheese, chives and peppers and "knead" them in. Place some extra flour on a clean, flat surface.Turn the dough out from the bowl onto the flour. Flatten it until it is no more than half an inch in thickness. Cut it in half and place the two halves on a baking sheet. Refrigerate.
When the potatoes are tender when pierced with the tip of a knife, remove them from the oven. Lower the oven temperature to 375 degrees. Split the Idaho potatoes in half and use a spoon to "scoop" out the flesh in the center. Transfer to a bowl. Discard the skins. Whisk in the heavy cream and season with salt and pepper to taste. Add paprika to make it slightly spicy. Refrigerate. Cut the biscuit dough into large rounds. Each piece should be big enough to cover the bottom and sides of the muffin mold. Gently press the dough into the bottom and line the sides. Fill the center with the cooled potato mix. Cut a smaller round for the "top" and place it on top of the mashed potatoes. Twist the edges so the top conceals the delicious "mashed" center. Alternatively, bake them without tops.
Place the tray in the center of the oven and bake until light golden brown, 10-12 minutes. Allow to cool slightly before removing them from the tin.