Country biscuits, success!

I had a much more successful morning with biscuits and gravy. The gravy was just a standard country sausage gravy: about 1/2 lb sausage crumbled and cooked through, add about 1T or so of flour and 1T or so of butter (1:1 ratio) and stir until the flour is cooked, then add 2C of milk and stir over medium heat til thickened to your liking. Salt & pepper to taste.

The biscuits were Alton Brown's recipe, with a couple of hacks. First, I made a buttermilk substitute with 1T white wine vinegar in 1C milk and chilled, because I didn't have buttermilk, and second I used cake flour at the recommendation of a friend who suggested flour with a lower gluten content than all-purpose.

As you can see, I also didn't cut them into rounds. I halved the recipe and the dough fit perfectly into my small cast-iron pan, so I just quartered the dough before baking.

Deep-Fried Cadbury Creme Egg

I had some batter left over from my fish-frying adventures (it wasn't fishy batter), and I also had one Cadbury Creme Egg left over from a box of four that I bought the other day (I only wanted one, but Target doesn't sell single-size Easter candy, just packs.)

So it seemed like a natural fall-out to attempt to deep-fry my Cadbury egg.

The first picture is what it looked like when it first came out of the batter (so nicely-formed!) and the second is what it looked like when I cut into it. I did eat it with a fork and knife. It makes me understand why Scottish people will bung anything into a deep-fryer.

Fish Tacos

Haddock from Jordan Bros. Seafood fried in a beer batter, served in corn tortillas with red cabbage, pico de gallo, and a spicy white sauce made with mayonnaise, yogurt, minced jalapenos, and spices.

Not crazy about the red cabbage, probably won't do that again (maybe a little bit of shredded white cabbage instead?) and the fish got soggy fairly quickly after coming out of the oil. I'll have to look into that, perhaps it simply wasn't cooked long enough (although the fish was cooked through perfectly.)

Scallops & bacon with dijon vinaigrette, wilted spinach

Seared scallops with crumbled bacon, dressed with a white-wine & dijon vinaigrette, over sauteed spinach, topped with minced dill.

Scallops purchased from Jordan Bros. Seafood, bacon from Austin Bros. Valley Farms, spinach from North Star Farms, all vendors at the Somerville Winter Farmers' Market.

Biscuits & sausage gravy, scrambled eggs.

Work-from-home Friday breakfast: biscuits & sausage gravy, with a side of scrambled eggs.

The biscuits were far too dense, I need to find a better recipe. The gravy was a basic sausage gravy, next time probably more pepper. Goes down a treat with a spicy Bloody Mary, but I'll save that for Sundays!

Sage breakfast sausage from Austin Brothers Valley Farm, eggs from Stillman's Farm, both vendors at the Somerville Winter Farmer's Market.