goats say “maa”
I spent the last couple of days in beautiful Payson, Arizona at the summer home of my dear friend and mentor, Barbara Fenzl, along with Kim Howard, who rounds out our “3 Amigos”.
Kim and I drove up on Tuesday morning and the three of us spent a wonderful day relaxing, catching up, and cooking together. Then early on Wednesday morning, we hiked for about 90 minutes up and down the Horton Creek Trail before heading back for a yummy lunch at the Chaparral Pines Country Club (recipe to follow tomorrow for my take on their sumptuous Ahi Tuna Sliders!)
Kim headed back down to the Valley after lunch, while Barb and I drove north to Strawberry, Arizona to check out Fossil Creek Creamery.
We tasted and purchased their lovely goat cheese, which you will find on fine dining menus around the Valley; including Binkley’s, T-Cooks at The Royal Palms, Quiessence at South Mountain, and Kai at Wild Horse Pass. While the cheese is tasty, the best part was petting the baby goats – adorable! The little black and white cutie at the top of the page was my favorite!
Now, what to make with this fabulous fresh goat cheese… I can’t think of anything better than these amazing biscuits that are served at Art Smith’s southern-style Chicago restaurant, Table Fifty-Two. Art Smith was the personal chef to Oprah Winfrey from 1997 to 2007, so the biscuits have a pedigree! Enjoy!
P.S. Funny how things work out… my own adorable daughter talked about goats on her blog just a couple of days ago… strange when you think about it – how often do people you know actually mention goats?
July 16, 2010 4 Comments
hot and flakey
Another recipe from our “carb-heavy” Bread and Sandwich class last week. This is my basic biscuit recipe that has been jazzed up in a very savory way with the addition of basil and Parmesan. To make regular flakey biscuits, just omit those two ingredients. It is important to not twist the biscuit cutter when cutting out your biscuits. When you do that, you’re sealing the outside edges and preventing them from becoming as flakey as they can be. And be sure to roll (or in this case, pat) them out on a surface that has been “floured” with powdered sugar instead of flour… that little subtle difference is what makes them extra special.
June 14, 2010 No Comments