Thursday, August 22, 2013

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.

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

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.


  1. love the healthy spin in this recipe :)

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

  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!

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

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

    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...

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

  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!!

  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 ;-)


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