Weekend Eats (and Drinks)

What’s the best thing I ate all weekend?

Dinner: March 27, 2009

Beautiful Aquidneck Farms steak, perhaps, simply seared in our iron skillet and served with a baked potato and no cream creamed spinach?

that buttah

Or the downright sinful herbed butter Mike made to serve on top of the steaks? (So hard to believe our last meal at Marlow & Sons was almost a year ago.)

we go together

It might have been the simplest thing – freshly baked Pain de Campagne, Mike’s latest project from Peter Reinhart‘s The Bread Baker’s Apprentice, served with some of my latest batch of homemade butter.

Saturday breakfast

I toasted some up to go with our Saturday morning bacon and eggs, and it was just like heaven on a plate.

antipasti

A little antipasti plate is always a strong contender, particularly after a long walk in the sunshine spent taking photos.

noodles on deck

This pasta, I must admit, was kind of amazing – my best work yet, I’d say.

Dinner:  March 28, 2009

It was even better after being layered with Bolognese and bechamel and a layer of grated parm and baked until the top was browned and crusty at the edges.

Sigh. I would want this again, right now, if not for the biscuits.

biscuits

These babies were SO delicious fresh from the oven on a chilly Sunday morning. Mike’s got his recipe for these down now, and it really makes some of the best biscuits I’ve ever tasted. In fact, I’m going to tuck into one now for breakfast. And if you care to make them at home, here’s how:

Mike’s Biscuits, full batch

3 cups white flour
1 cup whole wheat flour
5 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1½ tablespoons sugar
6 oz. cold butter or lard, cut into 1-inch pieces
1½ cups buttermilk

Whisk the dry ingredients together and then cut in the butter either with a pastry cutter or by hand. When mixture is mealy and butter is well incorporated add the buttermilk. Stir with a wooden spoon and then pull dough together by hand, being careful not to over mix. Pat out biscuit dough to 1.5 -2 inches thick. Using a biscuit cutter or glass cut into rounds (for more rustic biscuits like the ones pictured, you can pat the dough into a rectangle and cut them by hand). Bake in a 350 oven until golden.

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5 thoughts on “Weekend Eats (and Drinks)

  1. Lovely draped pasta! I used to dry my fettucine that way and curious, short legged dogs would nibble the ends off.

    Dargs. Who needs them?

  2. Natalie says:

    Reading your new post and viewing your gorgeous pictures makes my Monday! Thank you for sharing…

  3. lo says:

    Oh, wow! What a great weekend of food.
    I don’t know what I’m drooling MORE over — the pasta or the biscuits!!

  4. Jennifer Hess says:

    Marie – evil creatures! ;D

    Natalie – Thank you!

    lo – seriously, they were both so good! I’d be lying if I said I didn’t want to fight Mike for the last of the lasagna, but having biscuits for breakfast the last few days has been a real treat 🙂

    akaellen – Well, the girls are rarely interested, and Kirby was so zonked he didn’t even wake up to see what I was up to!

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