Apple, Sage and Cheddar Biscuits

Ten years. It's hard to believe it's been that long since I first moved to Boston. The night my father and I drove through town, the car packed so tight we couldn't see out the back window, I remember how struck I was by this city; how beautiful it was, despite the frigid wind and piles of snow. As we made our way down Commonwealth Avenue, which looked majestic decorated with white lights, I knew this was a place I could call home.

There are a number of moments that have had an impact on my life, but it's hard to think of anything more profound than my move to Boston. This city has challenged me and embraced me. Without it, I wouldn't be the person I am today.  I know, I'm sounding totally sentimental. And if only you could see me now, holding a tissue, dabbing tears from my eyes.

Apple, Sage and Cheddar Biscuits

Yield approximately 8 biscuits

Ingredients

2 cups flour 1/4 cup sugar 1 1/4 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 tsp black pepper 1/2 cup (1 stick) unsalted butter, cold and cut into small chunks 1/2 cup heavy cream 2 Gala apples, peeled and chopped into 1 inch cubes 1 tablespoon chopped sage 1 cup cheddar cheese, shredded

Instructions

1. Place rack in middle of the oven and preheat to 400 degrees.  Line a baking pan with parchment paper.

2. In a large bowl, whisk together the first six ingredients. Add the butter to the bowl and, using two knives or a pastry blender (you can even just give it a couple pulses in the food processor), cut into the dry ingredients until the butter has mixed in.

3. Slowly add the heavy cream to the dry ingredients, stirring until it's fully incorporated. Fold in the cubed apple and sage.

4. Transfer the dough to a lightly floured work surface and knead a couple of times.  Flatten the dough out until it is about 1 1/2 inches thick (should be about 9 or so inches wide).

5. Cut into the dough using a biscuit cutter that's 2-3/4" in diameter.  Transfer cut dough to the baking pan. Repeat with remaining dough. This should result in approximately eight biscuits.

6. Add a little mound of cheddar cheese to each scone.  Bake for 18-20 minutes, or until the tops are golden brown.

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Breakfast Skillet

Breakfast Skillet via A Thought For Food

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I haven't worn a jacket at all this week. Or a scarf. Or mittens. Despite the rain, I'm close to pulling out my shorts and flip flops, but I know that as soon as I do we'll get nailed with a blizzard.

Y'all might be wondering how I can handle 40 or 50 degree weather without a coat. Well, let me tell you, I'm kind of weird. Unlike other Bostonians who bundle up in enormous puffy jackets fit for a trip to Antarctica, I have been sporting a five year old smoker's jacket from H+M. I like to think that it makes me a stronger person, someone who can handle anything... the freakin' Polar Vortex.  But the jacket is barely a jacket anymore.  There are holes all over... and I know it'd probably be a good idea to upgrade to something more substantial.  I'm just hoping it'll last until spring.

This breakfast skillet came about an in attempt to use up some root vegetables from our CSA (It didn't quite work... we still have a few bags of potatoes).  There have been a few alterations that I've made since the first time I tried it a couple weeks ago, but overall the concept has remained the same: a ton of sautéed veggies, a couple of eggs cracked on top, and then loaded with avocado and fresh herbs.  I decided to include some (very slightly) pickled jalapeños on top, but, of course, those could be left off. Or you can just douse it with hot sauce if you don't feel like going to the trouble of cutting up jalapeños.

Breakfast Skillet

Vegetable and Egg Breakfast Skillet

Yield 2 servings

Ingredients

1 jalapeño pepper red wine vinegar 2 parsnips, peeled 2 carrots, peeled 1 large (or two smaller) red potato, peeled 2 celery stalks, chopped 1 pint cherry tomatoes, cut in half 1/2 onion, sliced lengthwise salt pepper butter 3 eggs 1 avocado, pit removed and flesh sliced Cilantro Bread Lime

Instructions

1. Cut stem end off of the jalapeño.  Using a paring knife, scoop out the seeds and veins from the jalapeño.  Once this is done, slice the jalapeño into rings (approximately 1/4" wide).  Place rings into a bowl and cover with red wine vinegar.  Set aside.  

2. Cube the parsnips, carrots, and potato.  Transfer to a bowl.

3. In an 8" inch skillet (preferably a cast iron skillet), heat 2 tablespoons butter over medium heat.  Once the pan is hot enough, add the sliced onion and season with salt and for a minute.  Add the root vegetables to the pan, season with additional salt and black pepper and cook for 3 minutes, making sure to stir often.  Add tomatoes and celery and stir to combine.  Cook for 2 minutes and then add 1/4 cup of water to the pan. Season with salt and black pepper and let cook for another minute.

4. Make a well in the center of the pan and add the three eggs.  Cover pan and cook for 8 minutes, or until the egg whites have set. (Note:  You may want to check the eggs after 5 minutes and, if necessary, reduce the heat to low).

5. Once the eggs are cooked, season the dish with salt and pepper and top with avocado slices, jalapeño slices, and cilantro.  Squeeze some lime juice over the dish and serve.

Silent Sunday: Eating Our Way Through Austin, Texas

In order of appearance:

Sway Torchy's Tacos Second Bar and Kitchen Weather Up Dai Due La Barbecue drink. well. Sugar Mama's Jo's Red Rabbit Cooperative Bakery

Other Silent Sunday posts from Texas:

El Naranjo Ramen Tatsu-Ya Trio at the Four Seasons Hotel CBD Provisions (Dallas, TX)