Stephanie says

 Cream Biscuits Adapted from recipe by Jessie Sheehan A delicious and tender biscuit This recipe comes together quickly, no rolling needed. Ingredients: 1+7/8 cups all-purpose flour (230 grams) 1/8 cup corn starch 1-1/2 TBL granulated sugar 4 tsp baking powder 1-1/8 tsp salt, divided 1-1/2 cups heavy cream 1 large egg salted butter for serving jam for serving 1.  Position a rack in the middle of the oven and preheat to 425 degrees.  Line a large rimmed baking sheet with parchment paper. 2. In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and 1 tsp of the salt.  Add the cream and stir with a flexible spatula until no loose flour remains.  Using a 1/4-cup measuring cup, scoop the dough into 9 biscuits and evenly space on prepared baking sheet.  In a small bowl, whisk together the egg and remaining salt.  Lightly brush each biscuit with the egg wash. 3.  Bake for 20 minutes, rotating the pan halfway through, or until the t...

 A shopping trip to Gathering Together Farm this week yielded all locally grown organic produce for this salad as well as a loaf of their stellar Sour-Dough bread.  The fragrance of this basil is intoxicating. Its shaping up to be a good year for tomatoes! Based on Tuscan Bread Salad recipe from The Culinary Institute of America Ingredients: 3-1/2 fl oz      extra-virgin olive oil 2      TBL          red wine vinegar 2      ea               garlic clove, minced 1/2     tsp          kosher salt, to taste 1/4      tsp          black pepper, freshly ground 8          oz          Italian bread, day-old, 1/2 inch dice 5     ea               plum tomatos, seeded, 1/2 inch dice 2     ea  ...

A splash of rhubarb syrup in a glass of soda water. My take on custom designer water!   Make a simple syrup infused with springtime rhubarb for use in beverages and cocktails. Cook longer for a thicker syrup for pancakes and waffles.   Prep Time 15 minutes mins   Cook Time 25 minutes mins   Total Time 40 minutes mins   INGREDIENTS  2 pounds rhubarb 4 cups water 1 3/4 cups sugar   INSTRUCTIONS  Rinse the rhubarb clean. Remove the ends and chop the rhubarb into small pieces. Place the chopped rhubarb in a medium saucepan. Cover with the sugar and let macerate overnight.   Next day: Cover with water and bring to a boil. Reduce to a medium simmer and let the rhubarb cook for about 20 minutes. Skim any foam that rises to the top. After about 20 minutes, the rhubarb will become mushy and will have lost most of its color. The water will be a bright pink/red. Remove from heat. Strain the rhubarb liquid through a fine ...