« Jolan True 'dat. | Main | Feed the Board, Tuppence a Bag »
October 24, 2005
Taking a bite of a biscuit; The record jumps on a scratch
On Friday, C'pher and I had a lovely and stomach-stuffing evening of eats and drinks at Leigh and Rick's place. The weather outside was typical San Francisco foggy bluster, but inside we sat by the fire (a real one!), drank fabulous wine (one particularly delicious bottle was provided by Robin, whom all agree is delicious herself), and ate a simple and scrumptious dinner of pork roast, smashed potatoes and fresh steamed green beans. "Cozy" doesn't quite describe it.
The dinner itself was preceded by a most excellent snack of marinated olives, fresh cherry tomatoes, and the best little biscuits I ever did see. I am not usually a fan of cheeses in the "Blue" family, but the Roquefort in these was purt near perfect. They were so excellent, in fact, that I insisted Leigh share the recipe, and thus she has.
My bounty is yours, so blitz, roll, chill, bake and serve with a nice strong red. Bonus points if it's a freezing cold Friday night.
===
SESAME AND ROQUEFORT BISCUITS
• Dough log can be chilled up to 2 days.
• Biscuits keep in an airtight container 1 week.
• Leigh adds that these freeze nicely as well.
1 1/4 cups self-rising flour
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1/4 lb chilled Roquefort cheese such as Le Vieux Berger, Société, or Le Papillon, crumbled (1 cup)
1/3 cup sesame seeds (2 oz)
Pulse flour and butter in a food processor until mixture resembles coarse crumbs. Sprinkle cheese into mixture and pulse a few times to incorporate. Transfer mixture to a work surface (it will be crumbly) and knead briefly to distribute ingredients (do not overwork), then press together to form a dough and roll into a 7-inch log (about 2 inches in diameter). Wrap tightly in plastic wrap and chill until firm, at least 1 hour.
Put oven rack in middle of oven and preheat oven to 350°F. Grease a large baking sheet.
Put sesame seeds on a plate. Cut dough into scant 1/4-inch-thick slices with a thin sharp knife, then gently press both sides of each biscuit in sesame seeds to coat and arrange 1/2 inch apart on baking sheet.
Bake until golden, 10 to 15 minutes. Cool biscuits on baking sheet on a rack 2 to 3 minutes, then transfer with a spatula to rack to cool completely.
Gourmet
December 2004
PS: Whomever first posts a comment with the source of this post's title will get their own fresh baked little batch of these lovelies. Vive la free food!
Posted by kyle at October 24, 2005 12:19 PM
Comments
I can't wait to bake these myself (thanks for the recipe), but I'm even more hopeful I'll get my own fresh baked little batch. They sound delish.
Posted by: rebearface at October 24, 2005 1:26 PM
Wait -- I forgot to write: "If I Didn't Love You" by Difford/Tilbrook. How's that?
Posted by: rebearface at October 24, 2005 1:31 PM
Kudos to Rebecca for winning the contest within minutes of its inital positng... and for answering "Difford/Tillbrook" instead of "Squeeze." Now go and dig out your old copy of "Singles 45 and Under." You know you want to.
Posted by: Kyle at October 24, 2005 2:14 PM
Hmm . . . I think we need Price Waterhouse in here to determine whether Rebecca is eligible. Isn't there a clause about employees of the Opera being ineligible?
Posted by: Nicole at October 24, 2005 3:58 PM
I wondered for a minute weather Rebecca had just Googled the answer, but she'd never do that.
Would she?
Posted by: Kyle at October 24, 2005 4:43 PM
How many olives? One olive? Or one jar?
Posted by: ET at October 25, 2005 9:47 AM
Woo! Deemed blogworthy, and branded delicious - what a day! ;-)
It was great to see you and C'pher on Friday. Reminds me there should be more cozy dinner parties in life. Speaking of which, we need to have our Steel Magnolias viewing/Cuppa Cuppa Cuppa cookoff one of these days...
Posted by: Robin at October 25, 2005 1:01 PM
Okay -- now I too can vouch for the fact that these biscuits are super delicious. Thank you, Kyle!!!
Posted by: rebearface at October 26, 2005 11:21 AM