Skip to main content

Ugly Tomato-Scallion Shortcakes with Parmesan Cream {Pass the Cookbook}


It's Pass the Cookbook time again...this was all started by Kita, the culinary force Pass the Sushi blog. This month we had the option of cooking one of three recipes from The Smitten Kitchen Cookbook by Deb Perelman - Cheddar Swirl Breakfast Buns, Tomato Scallion Shortcakes with Whipped Goat Cheese, or S'mores Layer Cake. I opted to do a twist on her shortcakes; goat cheese is verboten. Bleu is fine, sheeps' milk is fine. But I use goat cheese and they wrinkle their little noses with disdain. I'll expand their palates eventually. For now, I'll respect their 'no goat' preference.


Ugly Tomato-Scallion Shortcakes with Parmesan Cream
Adapted from Deb Perelman's The Smitten Kitchen

For these, I opted to make drop biscuits - instead of rolled - and swapped out the whipping cream for a heartier sour cream. All three boys have this a thumbs up! Success.

Biscuits:
2 C + 2 T white whole wheat flour (plus some for dusting)
2 T baking powder
5 T butter, chilled, and cut into small cubes 
1 scallion, thinly sliced
 1 C whole milk

Tomato Salad:
1 T olive oil
1 1/2 T peach balsamic vinegar
freshly ground sea salt
freshly ground pepper
pinch of organic, granulated sugar
1-1/4 C diced ugly tomatoes




Toppings:
1/2 C organic sour cream
1/4 C shredded parmesan cheese
 Greens from 2 scallions, thinly sliced
freshly ground salt
freshly ground pepper

Make the biscuits: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Whisk the flour, baking powder, and salt together in a large bowl. Using your fingertips, or a pastry blender, cut in the butter into the flour until the mixture resembles coarse meal.

Stir in the scallions. Add the whole milk and stir until evenly moistened. Drop biscuits on the parchment lined baking sheet, spacing 2” apart. Bake until golden brown on top, for about 15-20 minutes, rotating pan to ensure even baking half way through.

Make the tomato salad: In the bottom of a bowl, whisk the olive oil, vinegar, salt, sugar, and black pepper. Dice the tomatoes and add them to the bowl. Toss gently.

Make the cream: In a separate bowl, mix the sour cream with the parmesan cheese.

Assemble the shortcakes: Split each warm biscuit in half, and generously spoon in the tomato salad. Top with the other half, then spoon on a dollop with the sour cream mixture. Sprinkle with scallion slivers, freshly ground salt, and freshly ground pepper. Eat immediately.

Comments

  1. love the healthy spin in this recipe :)

    ReplyDelete
  2. Yum- I love goat cheese but I love your version too! And it is always important to please the kids!

    ReplyDelete
  3. I am still surprised the kids ate these even without the goat cheese. I love goat cheese but it is good to know you can change it up and still have it come out delicious!

    ReplyDelete
  4. Love love the healthy and heartier spin on these!!

    ReplyDelete
  5. Your version looks wonderful. I think Goat cheese is an acquired taste even for adults.

    ReplyDelete
    Replies
    1. Agreed. But it's funny to me that they love other "stinky" cheeses, but goat cheese is off the list. One of these days...

      Delete
  6. Great way to make these a little healthier! They sound wonderful!

    ReplyDelete
  7. I have to agree there on goat cheese I planned to make these but things got hectic. I like your changes and it looks far from ugly!!

    ReplyDelete
  8. I love that most of us who made this ended up changing it in some way. My family is pretty much the same with goat cheese, but I don't mind sacrificing and eating it all by myself ;-)

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce