#44 More Fun with Dough!

Shownotes for #44 More Fun with Dough!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

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The podsafe music used in the show:

This week, I'm and featuring The Party's Over from The Baldwin Brother's new CD "Return of the Golden Rhodes." While Chicago's Baldwin Brothers readily admit their love of the Flaming Lips, the Avalanches, 60s jazz, Kraftwerk and house music, their new album is hardly just a pastiche of their influences. Most importantly, the Baldwins bring the groove. Thanks to IODA for making their track available.

Download "The Party's Over" (mp3)
from "Return of the Golden Rhodes"
by Baldwin Brothers, The
TVT Records

• Buy This Album

 

I'm also featuring "How It Ends" by Jerzy Jung. This is her real name. Raised in southern New Jersey, she developed a hunger for all types of sounds early on. Since her college graduation in 2004, Jerzy has been entertaining and affecting east coast audiences with her powerful vocals, poetic lyrics, and live performances.

Here is the lead recipe I describe in the show:

Cheeseburger Wedges

10 oz can biscuit dough 1 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu 1 medium onion 1/4 cup ketchup 5 slices american cheese

Preheat over to 450. Saute 1 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu, seasoned with salt and pepper, in a hot pan until browned and all the watery liquid has evaporated. Remove the beef with a slotted spoon, reserving the rendered fat. Saute a a finely chopped medium onion with a pinch of salt in the rendered fat until it is soft and just beginning to color. Again using the slotted spoon, lift the onions from the pan, leaving the fat behind. Combine onions and ground meat/tofu.

Take a large can of refrigerated Biscuit dough, any variety. Pull the biscuits apart and arrange them on a baking sheet that has been either greased or lined with parchment paper. Arrange them so that they are close together but not touching. Using your finger flatten the biscuits together to form one large round biscuit. Using a brush, paint the biscuit with ketchup. Spread the hamburger-onion mixture evenly over the biscuit. Bake for 10 minutes, until dough is puffed. Top the biscuit with slices of American cheese. Return to the oven into the cheese in melted and bubbly, about 3 minutes. Allow to rest for at least 5 minutes. Serve in wedges.

Music break

Taco Biscuits

10 oz can biscuit dough 2 5-inch links of firm chorizo sausage or 6 oz spicy tofu 1 cup Chihuahua, jack or cheddar, shredded Salsa sour cream fresh cilantro

Preheat over to 450. Prepare a baking sheet that has been either greased or lined with parchment paper. Chop 2 5-inch links of firm chorizo sausage or 6 oz spicy tofu into very small bits. Put these in a bowl. Shred a cup of melting cheese, like Chihuahua, jack or cheddar. Open a can of ordinary biscuit dough. Separate the biscuits. One at a time, dip each biscuit into the chopped sausage and place it on the baking sheet. The biscuits should be just touching each other. When all the biscuits have been dipped, sprinkle the grated cheese over all the biscuits. Bake for ten minutes, until dough is puffed. Serve with a spoon of salsa, a dollop of sour cream and sprinkling of fresh chopped cilantro leaves.

Biscuit Nicoise

10 oz can Crescent Roll dough 4 oz goat cheese, plain or herbed 1/4 pound fresh thin green beans 1/2 red onion 1/2 red pepper 8-12 Nicoise olives (the oily, semi-dry, black type) 1/2 c parmesan cheese

Preheat over to 450. Prepare a baking sheet that has been either greased or lined with parchment paper. Remove the goat cheese and allow it to come to room temperature. Cut the pits out of twelve nicoise olives (the oily, semi-dry, black olives) and chop these coarsely. Cut the tips off 1/4 pound of the smallest green beans you can find. String them, if necessary. Blanch the beans in boiling water for 2 minutes and chill in ice cold water for five minutes. Saute 1/2 a red onion that has been very thinly sliced in olive oil until the onion very tender and brown. Thinly slice 1/2 a red pepper and saute that in the pan you used for the onions, again with a bit of olive oil.

When the vegetables have been cooked, take a large can of refrigerated crescent roll dough, any variety. Pull the triangles apart and arrange them on a baking sheet that has been either greased or lined with parchment paper. Arrange them so that they are close together but not touching. Using your finger flatten the biscuits together to form one large round disk. Break off bits of the goat cheese and spread it over the dough using a spatula or knife. Sprinkle the cooked onions, red peppers and green beans over the cheese. Sprinkle the olives over the vegetables. Sprinkle 1/2 cup of grated parmesan cheese over everything. Bake in the oven for 10-12 minutes, until dough is puffed. Allow to rest for at least 5 minutes. Cut in wedges. Serve with a fresh lettuce salad.

Music break

 

Barbecue Beef Cups

10 oz can flaky biscuit dough 1 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu 1/2 medium onion 1/2 c barbecue sauce, bottled or homemade 1 tbs brown sugar 1/2 c shredded cheddar cheese

Preheat over to 400. Prepare a muffin pan by greasing or buttering the inside of the cups. Saute 1/2 medium onion in olive oil until soft. Add 1 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu, and cook until browned. Season with salt and pepper. Drain the liquid from the pan and add 1/2 cup barbecue sauce and 1 tbs brown sugar and mix well.

Open a 10 oz can of flaky biscuit dough. Separate the ten biscuits. Using your thumb rotate each piece, pressing on the surface to flatten into a disk. Press the disk into the muffin cup to cover the bottom and the sides. Spoon the barbecue mixture into the cups and sprinkle evenly with shredded cheddar cheese. Bake for 10 to 15 minutes or until the crust is golden brown.

Here is the shopping list for next week:

1/2 cup shredded Gruyere cheese, 1/2 cup crumbled blue cheese, 1 pound of Brie, cut into 16 slices, small log of mild goat cheese with garlic and chives, 4 slices of either havarti cheese or Rustico with Black Peppercorns cheese, 1 fresh ripe peach, 1 ripe red pear, 1/4 cup apricot preserves, red bell pepper, 1 package arugula or baby spinach leaves, 4 slices deli ham, 4 slices deli roast beef, 4 slices Genoa salami, 4 slices deli peppered turkey breast, 16 slices prosciutto, not too thinly sliced.