Roasted Tomato Salsa

5 05 2011

Roasted Tomato Salsa with tortilla chips

May 5th is Cinco de Mayo, which is a great excuse to enjoy Mexican-inspired food and drinks. A simple roasted tomato salsa makes a delicious accompaniment to many dishes, from quesadillas to tacos. Or, just enjoy it with some tortilla chips and a margarita or Mexican beer.

Tomatoes are not in season right now but high quality greenhouse-grown cherry tomatoes are available in the produce section of most grocery stores. I usually use Canadian-grown Savoura brand cherry tomatoes but any kind will do as long as they’re ripe. A quick roast in the oven enhances their sweetness and adds a bit of delicious char. You can add additional jalapenos and hot sauce for a hotter salsa.

Serving Suggestion: Why not make some Crispy Fish Tacos and Mango Margaritas?

Roasted Tomato Salsa

Makes about 1 cup

(VEGETARIAN)

For the roasted tomatoes and onions:

  • 2 cups (400 grams/ 14 oz.) cherry tomatoes, stems removed
  • 1/2 small red onion, peeled and cut into large chunks
  • 1 Tablespoon neutral oil such as canola or safflower
  • A generous sprinkling of salt
  • Parchment paper

To finish the salsa:

  • 1 to 2 teaspoons finely chopped pickled jalapeno peppers (or to taste)
  • 1 large clove garlic, very finely minced
  • 1 Tablespoon freshly squeezed lime juice
  • 1 teaspoon (or more, to taste) finely chopped fresh cilantro (optional – a lot of people don’t like it so you can omit it if desired)
  • Salt, to taste
  • Extra hot sauce, to taste (optional)

To roast the tomatoes and onion:

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. In a large bowl, add the tomatoes and onion chunks. Toss with the oil and a generous pinch of salt until they are coated.
  3. Line a rimmed baking sheet with parchment paper. Make sure the paper goes up the sides of the rim so it catches any juices from the tomatoes.
  4. Roast the vegetables for 25 minutes or until they are softened and slightly charred. Carefully lift the parchment paper and pour the contents into a large bowl. Let cool completely.

To finish the salsa:

  1. Use a spoon to break up the tomatoes and their skins, leaving the sauce slightly chunky.
  2. Add the chopped jalapenos, garlic, lime juice, cilantro (if using) and salt to taste. Stir together until smooth. Add additional hot sauce if desired.

Bon Appétit and Enjoy!

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Copyright Trish Coleman. Please contact the author to obtain permission for republication.





Herb Roasted Chicken

3 04 2011

Crispy skinned and juicy, an herb roasted chicken makes a delicious and elegant dinner

Roast chicken is a classic dinner and perfect in any season.  However, I particularly enjoy it in early spring because it’s a bit lighter than some of the heavier dishes we enjoyed through the winter yet is still hearty and comforting when the weather remains cool. It’s also versatile and can be served with any number of side dishes, from Roasted Green Beans with Shallots to Celery Root Slaw.  And of course mashed potatoes are a must to soak up the delicious gravy. For more great ideas on how to use leftover roast chicken, check out my article Three Delicious Ways to Use a Rotisserie Chicken.

Bigger Isn’t Always Better

To keep the breast meat from drying out and the cooking time reasonable, select a smaller chicken weighing around 3 lbs. (1.5 kg). It will only take about 80 minutes to roast, which keeps the white meat from becoming stringy and dry. If you’re serving a crowd, consider roasting two smaller birds instead of one that’s twice the size so the roasting time will remain relatively short and the meat will stay juicy.

Boost the Flavour

Tucking herb infused butter under the skin before roasting keeps the meat moist but also adds flavour. Filling the cavity with fresh herbs, onion and garlic helps flavour the chicken and adds depth to the juices, resulting in delicious gravy. Use fresh herbs instead of dried for a brighter flavour. Fresh sage, rosemary, thyme and parsley are readily available year round at most supermarkets.

Juicy Herb Roasted Chicken

Serves 4 to 5

  • One chicken weighing about 3 lbs. (1.5 kg.)
  • 6 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh sage
  • 1 small onion, peeled and cut into quarters
  • 2 garlic cloves, peeled and lightly crushed
  • 2 Tablespoons olive oil, divided
  • Pinch of salt and pepper

Herb Butter:

  • 3 Tablespoons unsalted butter at room temperature
  • 1 teaspoon finely chopped fresh sage
  • ½ teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh flat leaf (Italian) parsley
  • ½ teaspoon finely chopped fresh thyme
  • ½ garlic clove, very finely minced
  • Pinch of salt and fresh ground pepper

Gravy:

  • 1 cup chicken stock, preferably sodium-reduced
  • 3 Tablespoons flour
  • 2 Tablespoons dry white wine (optional)
  • Salt and pepper, to taste

To Make Herb Butter:

  1. In a small bowl, add all herb butter ingredients and use a fork to mix until combined. Wrap herb butter in a piece of plastic wrap and form into a ‘log’ about 3” long. Place in the freezer until firm, about 15 minutes. (Herb butter can be made in advance and refrigerated until use).

Preparing and Roasting the Chicken:

  1. Preheat oven to 450 degrees Fahrenheit. Make sure the cavity of the chicken is empty and pat the skin completely dry with clean paper towels or kitchen towels. Drizzle one tablespoon of olive oil in the bottom of a small roasting pan and place chicken in the pan.
  2. Stuff the cavity with sprigs of herbs, garlic cloves and quartered onion. Remove the herb butter from the fridge and slice the log into ‘coins’ about ¼” thick. Carefully lift the skin covering the breasts and slip the herb butter rounds under the skin, making sure to cover as much of the breast meat as possible. Make sure the skin covers all of the breast and butter.
  3. Rub the chicken with remaining tablespoon of olive oil and sprinkle with a pinch of salt and fresh ground pepper.
  4. Roast in the oven for 20 minutes at 450 degrees Fahrenheit. After 20 minutes, reduce the oven temperature to 350 degrees. Set a kitchen timer for 1 hour.
  5. After one hour, check on the chicken. Use a thermometer to test the internal temperature, at a thick part near the leg. It should read 170 degrees Fahrenheit when ready. If the chicken is not done, return to the oven and roast for another 10 to 15 minutes.
  6. Once the chicken has reached 170 degrees, remove from the roasting pan and set it on a carving board to rest.

To Make the Gravy:

  1. In a measuring cup, combine three tablespoons flour with one cup of chicken stock and whisk until smooth. Place the pan used to roast the chicken on a burner and bring the chicken juices to a simmer. Whisk in flour/stock mixture, add wine and cook until beginning to thicken, about 3 to 4 minutes. Season with salt and pepper to taste and strain the gravy through a sieve to remove lumps. Serve over carved chicken.

Bon Appétit and Enjoy!

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Copyright Trish Coleman. Please contact the author to obtain permission for republication. This recipe first appeared on Suite 101.com.





Asian Spiced Sticky Maple Sauce

29 03 2011

 

 

Maple syrup is delicious and versatile

It’s maple season!  March and April are the peak times for maple syrup production in eastern Canada and the northeastern United States.  Warm days + cool nights = excellent sap flow.  It’s a time consuming and laborious process: it takes about 40 gallons of sap to make just one gallon of syrup. However, the results are well worth it and there are countless delicious recipes that showcase this beautiful sweet elixir.

I enjoy maple syrup in many forms: as a topping for pancakes and french toast, cooked into desserts and occasionally in savoury dishes. Savoury dishes (ie. not desserts) are a less common way to use maple but the results are just as delicious. This Asian-inspired sauce is absolutely fantastic on chicken and pork. Note that the sauce is quite sweet so it should be brushed onto the meat in the last few minutes of cooking or it will burn to a crisp.

Most ingredients should be readily available at supermarkets but if you can’t find shao hsing rice wine (a.k.a. shaoxing or Chinese rice wine), you can substitute dry sherry or gin (or just leave it out). Chinese five spice powder can be made from common spices can’t find it already blended.

For more great maple ideas, check out the Maple Archives.

Asian Spiced Sticky Maple Sauce

Makes about 1 cup

  • 2 teaspoons neutral oil such as canola or safflower
  • 3 cloves garlic, very finely minced
  • 1-1/2 teaspoons finely minced ginger (about a 1″ piece of fresh ginger, peeled and minced)
  • 5 green onions, finely chopped (white and light green parts only, save the green tops for garnish)
  • 1 teaspoon (more or less, to taste) red pepper flakes
  • 1/3 cup sodium-reduced soy sauce
  • 1/2 cup hoisin sauce
  • 1 cup maple syrup
  • 1/4 cup ketchup
  • 1/2 teaspoon sesame oil
  • 2 Tablespoons shao hsing (shaoxing) Chinese rice wine (see above for substitutions)
  • 1 Tablespoon white vinegar
  • 1-1/2 teaspoons Chinese five spice powder
  • To garnish: toasted sesame seeds and chopped green onion tops (optional)
  1. In a medium saucepan, add the oil and heat on medium-high. Add the garlic, ginger and green onion and reduce the heat to medium. Sauté until softened, stirring constantly to prevent burning, about two minutes.
  2. Add the red pepper flakes and cook for another 30 seconds.
  3. Pour in the soy sauce, hoisin, maple syrup, ketchup, sesame oil, rice wine and white vinegar.  Stir until smooth.  Add the Chinese five spice powder and stir to combine.
  4. Simmer the sauce on medium-low heat until it begins to thicken, about 15 minutes. Stir occasionally.
  5. Remove the sauce from the heat and let cool a bit.  Strain the sauce to remove the ginger and onion chunks, if desired.
  6. Brush sauce onto grilled, baked or roasted meats in the last 10 minutes of cooking. Sauce can be kept covered in the fridge for a few days.  Garnish the finished dish with toasted sesame seeds and chopped green onion tops.

Suggestions: The sauce is delicious on pork, chicken, beef, shrimp and firm tofu.

Bon Appétit and Enjoy!

Pork ribs are delicious with Asian Spiced Sticky Maple Sauce

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Copyright Trish Coleman. Please contact the author to obtain permission for republication.

 





Lemon-Ricotta Pancakes with Strawberry Sauce

8 03 2011

Lemon-Ricotta Pancakes with Strawberry Sauce

March 8th is Pancake Day (a.k.a. Shrove Tuesday)!   It’s a great excuse to whip up some pancakes for breakfast (or have ‘breakfast-for-dinner’ if there’s no time in the morning).  Adding lemon zest and a bit of fresh juice gives these breakfast treats a hint of lemon flavour that is perfect with strawberry sauce. Fresh strawberries aren’t in season in most areas yet but frozen ones work just as well. Of course, maple syrup also pairs well with the pancakes and is seasonally appropriate.

Ricotta is a soft, mild cheese that can be found in the dairy case of most supermarkets. However, it’s also possible to make it at home and doesn’t require any exotic ingredients: Home-Made Ricotta.

Lemon-Ricotta Pancakes with Strawberry Sauce

Makes about 10 pancakes (recipe can be halved or doubled)

The Strawberry Sauce can simmer while you’re preparing the batter and cooking the pancakes (see recipe below).

Lemon-Ricotta Pancakes

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 3 Tablespoons sugar
  • 1 teaspoon salt
  • Finely grated zest of one medium lemon (about 2 teaspoons of zest)
  • 2 cups milk (1% or 2%)
  • 2 eggs
  • 3 Tablespoons unsalted butter, melted
  • 2 Tablespoons fresh lemon juice
  • 3/4 cup ricotta cheese
  • Oil for cooking
  • Strawberry Sauce (see below for recipe)
  • Lemon zest, powdered sugar or fresh strawberries as garnish (optional)
  1. In a large bowl, add flour, baking powder, sugar, salt and lemon zest.  Use a fork to stir until thoroughly combined. Set aside.
  2. Pour the milk into a large measuring cup.  Break the eggs into the milk and beat with a fork until combined. Melt the butter in the microwave for 1 minute (or in a saucepan if you don’t have a microwave).  Let cool slightly and stir it into the milk/egg mixture.
  3. Slow pour the milk and egg mixture into the bowl of dry ingredients, stirring as you add the liquid.  Add the lemon juice and whisk until the batter is fairly smooth.
  4. Break up the ricotta with your fingers and add to the batter.  Stir until combined (there may be some small lumps of ricotta but that’s ok).
  5. In a large skillet, add a small amount of oil and heat on medium-high until a bit of batter dropped in sizzles. Working in batches, pour three or four circles of batter into the pan.  Cook until browned on the bottom, about 3 to 5 minutes. Reduce the heat slightly and flip the pancakes over.  Continue to cook until the bottom in browned and they are just cooked through.  Move cooked pancakes to a plate and repeat with the remaining batter.
  6. Top with Strawberry Sauce (below) or maple syrup and garnish with lemon zest, powdered sugar or fresh strawberry slices if desired. For an extra decadent treat, add a dollop of lightly sweetened whipped cream to each serving.

Strawberry Sauce

  • 3 cups fresh or frozen strawberries
  • 1/4 cup water
  • 1 teaspoon vanilla
  • 1/2 to 3/4 cup sugar (or to taste)
  1. Add all ingredients to a large sauce pan.  Heat on medium-high, stirring occasionally.  Lower the heat to medium and let the strawberries simmer while the pancakes are cooking (about 15 minutes).  Use a potato masher or fork to crush the cooked strawberries.  Serve over pancakes or waffles.

Bon Appétit and Enjoy!

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Crispy Fish Tacos with Avocado Cream

6 02 2011

Crispy Fish Tacos with Avocado Cream

Is everyone sick of winter yet?  I know I am!  Take a break from the usual winter fare and treat yourself to something fresh and different: Fish Tacos. They are very popular in California and are showing up on menus as far north as Toronto.  They’re also fun to make at home so whip up some margaritas, put on some summery music and imagine you’re somewhere warm!

To get my recipe for Crispy Fish Tacos with Avocado Cream, check out Suite 101.com.

Enjoy!

The Seasonal Gourmet is going on a brief hiatus until the week of February 22nd. Check back then for some exciting new recipes and winter menu ideas!

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Healthy Recipe Ideas

4 01 2011

Eating healthier is one of the most common new year's resolutions.

Happy New Year!

If you’re anything like me, the holidays were a whirlwind of crazy overindulgence. From turkey dinner with all the fixin’s to an insanely decadent trip to Montreal (which included such delights as foie gras poutine, smoked meat sandwiches and vintage champagne), it’s now time for me to get back to eating a more balanced diet.

Many people make new year’s resolutions to eat better and exercise more.  To get inspired, here are a few helpful links to recipes and sites that will make eating a healthier diet pleasurable and delicious (no dry rice crackers and starvation diets are necessary!)

 

Fish can be a delicious part of a balanced diet

Recipes:

Sablefish with Caramelized Fennel and Cherry Tomatoes

Roasted Green Beans with Shallots

Avocado Salad with Lemon Vinaigrette

How to Make Flavorful Low-Fat Soups

Roasted Red Pepper Soup with Thyme Croutons

Spiced Apple Walnut Bread

Peppery Leek and Potato Soup

More great ideas can be found here:

Cooking Light

Simple Till Six: An Eating Plan for Busy People

Five Healthy Ways to Post-Holiday Detox

Healthy Eating – The Heart and Stroke Foundation of Canada

I’d like to wish everyone a healthy and happy 2011!

Bon Appétit and Enjoy,

Trish

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How to Serve Burrata

15 12 2010

Creamy burrata drizzled with olive oil and served with toast rounds is sure to impress at your next party

We’re in the middle of the holiday entertaining season and no party is complete without a cheese board.  Why not move beyond the usual brie/cheddar/blue cheese and splurge on something special?  Burrata is a fresh mozzarella ball filled with rich cream. It’s decadent, delicious and perfect for impressing your friends.  Until recently, burrata was only produced in Italy but a number of cheese makers in Canada and the United States are now making it domestically.

Check out an article I wrote about where to buy and how to serve burrata: How to Serve Burrata (Fresh Mozzarella Cheese from Puglia, Italy).

Bon Appétit and Enjoy!

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How to Make Perfect Mashed Potatoes

24 11 2010

Creamy, buttery mashed potatoes are a must at any holiday table.

When it comes to favourite comfort foods, mashed potatoes are near the top of my list.  They are the perfect side to serve with gravy-based dishes such as turkey and roast beef and no holiday table would be complete without them.

The great thing about potatoes (aside from being delicious) is that they are very inexpensive and readily available year-round.  I’m from New Brunswick, Canada, which is a major potato-producing region (McCain’s, the world’s largest producer of frozen french fries, is based there). A couple of years ago, I saw a roadside sign near Fredericton advertising 50 pounds of potatoes for $9.99 so it’s no surprise that they were a staple at our dinner table almost every night.

Potatoes may not look exciting but they are very versatile.

To make smooth, creamy mashed potatoes, here are a few tips that will ensure success:

  • Choose starchy potatoes such as Russets (also known as Idaho or baking potatoes).  Yukon Golds also work well and have a nice buttery interior.  Avoid waxy ‘boiling’ potatoes such as fingerlings or red potatoes.
  • Cutting the potatoes into chunks will speed the cooking process.  You can peel them before cooking for a nicer presentation but sometimes I leave the skins on for texture and nutrients.
  • Use a potato ricer to ensure smooth, lump-free potatoes.  A potato ricer looks like a giant garlic press and you push the cooked potatoes through tiny holes, resulting in potato strands that look like rice.  Ricers are available at most kitchen stores.  Do not use a mixer to beat them – they will become gluey.
  • Season well! Potatoes can handle a lot of salt and seasonings such as garlic, horseradish or chopped herbs (see below for more ideas).  Be sure to add butter and dairy while the potatoes are still hot so everything melts and combines easily. Add seasonings gradually and taste as you go.

Preparing Mashed Potatoes in Advance

Trying to drain and mash potatoes when you have guests waiting for dinner can be messy and cumbersome. Luckily, mashed potatoes can be prepared in advance and kept warm or re-heated. There are two methods that work well:

  1. Place mashed potatoes in a metal bowl over a pot of gently simmering water. Cover loosely with foil. Stir occasionally and check moisture and seasoning before serving.
  2. Cooked mashed potatoes can be kept warm in a slow cooker set to ‘Low’. Check and stir on occasion, as they can become dry around the edges.

Optional Additions

While plain mashed potatoes are a delicious on their own, they can be further enhanced with some of the following (measurements are approximate – add to taste):

  • Grated horseradish – 2 to 3 Tablespoons or to taste
  • ¼ cup of sour cream plus ½ chopped green onion
  • 2 cloves minced garlic
  • 1 head roasted garlic, squeezed out of its skin
  • 1 cup grated sharp cheddar cheese

Mashed Potatoes

Evaporated milk or regular milk can be substituted for the cream but the results will not be as creamy and rich.

Makes 4 to 6 servings

(VEGETARIAN)

  • 6 large russet potatoes (about 2-1/2 lbs.), peeled and cut into thirds
  • ½ cup heavy cream (whipping cream), heated
  • 6 Tablespoons unsalted butter, at room temperature and cut into pieces
  • Salt, to taste
  • A large stockpot with a lid
  • 1 Tablespoon salt
  • Water, to cover potatoes
  • Potato ricer
  1. In a large stockpot, add potatoes, 1 Tablespoon salt and enough water to just cover the potatoes. Cover and bring water to a boil.
  2. Remove cover and reduce heat to medium-high. Gently boil until potatoes are very tender, about 20 to 25 minutes. Check with a sharp knife periodically to determine tenderness.
  3. Drain cooked potatoes. Place two or three potato chunks in the potato ricer. Working over a large bowl, press potatoes through ricer. Repeat with all potatoes.
  4. Quickly add butter and cream to hot potatoes. Stir until combined and the potatoes are creamy. Add salt to taste. Add any optional seasonings and mix until incorporated.
  5. Serve with your favourite dishes such as braised short ribs, roast chicken or turkey with gravy.

Copyright Trish Coleman. Please contact the author to obtain permission for republication.

Bon Appétit and Enjoy!

This article first appeared on Suite 101.com.

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Roasted Green Beans with Shallots

17 11 2010

Roasting green beans with shallots is a fresh alternative to heavy soup-based casseroles.

American Thanksgiving is next week and a favourite at many tables is Green Bean Casserole.  Made with canned soup and topped with fried onions, unfortunately it’s loaded with calories and sodium.  Lighten up with a delicious dish of roasted green beans and shallots, finished with sea salt and a squeeze of lemon.  These beans are also vegan-friendly and gluten-free so everyone at the table can enjoy a taste. Even if you’re not celebrating Thanksgiving, they make an excellent side dish for roast beef and chicken.

Strictly speaking, green beans are at their peak in the summer, however, they are greenhouse-grown and readily available throughout the year at most grocery stores. Do not use frozen beans as they have a different texture.  Tip: When slicing the shallots, be sure the rings are quite thick (about 1/4″) or they will burn before the beans are done.

Roasted Green Beans with Shallots

Makes about 4 side dish servings – can easily be doubled

  • 12 oz. (340 g) fresh green beans, ends trimmed – equals about 3 cups of beans
  • 2 small shallots, cut into rings about ¼” thick
  • 4 teaspoons neutral oil, such as canola or safflower
  • Parchment paper to line baking sheet or pan
  • 1 lemon, cut into wedges
  • Sea salt, to taste
  1. Preheat oven to 475 degrees Fahrenheit. Place the baking rack in the middle position in the oven.
  2. In a large bowl, toss green beans with shallots and oil until they are lightly coated. Cut a piece of parchment paper to the same size as the bottom of a roasting pan or rimmed baking sheet. Line the sheet and pour the bean/shallot mixture onto it, making sure they’re in a single layer.
  3. Roast the beans for 10 minutes. Check on them at this point – if the shallots and beans are becoming very brown, remove them from the oven. Otherwise, roast for another 5 minutes until the beans are beginning to char around the edges.
  4. To serve, season with sea salt and a squeeze of fresh lemon juice.

Copyright Trish Coleman. Please contact the author to obtain permission for republication.

Bon Appétit and Enjoy!

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Cheddar Herb Biscuits

30 09 2010

Freshly baked biscuits flecked with herbs and cheddar are the perfect accompaniment to a hearty bowl of soup

Now that fall has arrived and the weather has cooled, it’s soup season!  I love making soup and am always experimenting with different ingredients to come up with hearty versions that are a meal on their own (see below for links to my favourite soup recipes).  Of course, crackers or bread are classic accompaniments to a comforting bowl of soup but why not try something different by making some hot, fresh biscuits?

Some people are a bit intimated by working with biscuit dough but it’s not difficult if you follow a few guidelines. To make flaky and flavourful biscuits, here are a few tips:

  • Use cold, unsalted butter – don’t substitute margarine.
  • Don’t handle the dough too much.  This will make the biscuits tough and melt the butter, keeping them from puffing up during baking.
  • Use a wire pasty cutter (or two sharp knives) to cut the butter into the flour mixture.  The dough should look like small, coarse pebbles once the dough has been thoroughly mixed in.
  • Baking powder is the key ingredient to help the biscuits rise.  Make sure your powder is fresh and still active.
  • Buttermilk gives the biscuits a nice tangy flavour.  If you don’t have buttermilk, check out these Buttermilk Substitutes.  Regular milk is ok in a pinch but the biscuits won’t be quite the same.
  • Use old or extra old cheddar for the best flavour.
  • Cook the biscuits in a hot oven (450 degrees Fahrenheit) that has been adequately pre-heated.

Cheddar Herb Biscuits

Makes about 12 biscuits

  • 2-1/4 cups all-purpose flour, plus extra for dusting the countertop
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 Tablespoon finely chopped fresh chives
  • 2 teaspoons very finely chopped fresh thyme leaves
  • 1 cup (packed) grated old cheddar cheese
  • 5 Tablespoons cold unsalted butter
  • 3/4 cup buttermilk
  • 1 large egg
  • 1 teaspoon dijon mustard
  1. Preheat the oven to 450 degrees Fahrenheit.
  2. In a large mixing bowl, add flour, baking powder, salt, sugar and chopped herbs. Stir with a fork until combined.
  3. Add the grated cheese and use your fingers to gently distribute it through the dough so it’s not all in one clump.
  4. Cut the butter into small pieces and add to the flour mixture.  Using a wire pastry cutter or two sharp knives, cut the butter into the dough until it looks like small pebbles.
  5. In a mug or glass measuring cup, add the buttermilk, egg and mustard and stir with a fork until smooth.  Pour into the flour mixture and gently mix together until the dough just holds together.
  6. Sprinkle some flour onto a clean countertop and turn out the dough onto the counter.  Use your hands to shape it so it just holds together.  Flatten the dough so it’s in a circle about 1″ thick.
  7. Use a cookie cutter or the top of a glass to cut out round biscuits (a 2-1/2″ circle is a good size).  Place the biscuits into a pie plate or baking dish so they are just touching one another.  Re-form any dough scraps and cut out the remainder of the biscuits.
  8. Let the biscuits rest in a warm place for 15 minutes.  Place the oven rack in the centre position and bake the biscuits for 15 minutes or until they are golden on top.
  9. Remove from the oven and let cool slightly before serving.

Here are a few of my favourite hearty autumn soups to go with the biscuits:

Beef, Barley and Mushroom

Peppery Leek and Potato

Curried Parsnip Soup

Corn Chowder with Bell Peppers

Cabbage Roll Soup

Chicken Noodle

Mushroom Soup

Seafood Chowder

Curried Parsnip Soup topped with a few cooked mussels

Bon Appétit and Enjoy!

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