Buttermilk Home Biscuits with Herbs of Provence and Cran-Raisins

So, it's been many months since I started to bake using digital scales to measure ingredients for accuracy.  But yesterday morning, I was really dying in a hurry for my biscuits - "my biscuits" that I used to make just right out of flour bag sometimes... but not so drastically, but just to be able to measure out and mix and bake.  I recalled the a couple of months ago, I did that and it's like I was lost without the digital scale and so did "my biscuits".  That's not a good thing.  My grandson loves biscuits and I was hungry for it.  I brave myself and started with the following ingredients.  Mixed well and baked at 425'F.  YES!  Wonderful.  I didn't forget.  On top of it, this version turned out with Crispy shell and tender crumb inside.  It's a free-form biscuits.  Once the dough kneading is complete, shape it anyway you want and bake it.  Enjoy my buttermilk home biscuits with herbs of Provence and Cran-Raisins.
Yield: 10 - 12 mini biscuits
Tools:  large wide mixing bowl, whisk, measuring cups and spoon; 2 inch biscuit dough cutter
Ingredients: 
1 Cup Flour in a large wide mixing bowl + extra flour on the side for rolling - about 1/2 C
1-1/4 tsp baking powder
2 quick shakes of salt - likely a pinch to 1/8 tsp because my salt shakers have about 20 holes
1/2 stick of cold butter cut into 1/4 cube chunks.
1/3 - 1/2 C buttermilk
1/2 C Raisin and Cranberries
1/2 tsp Herbs of Provence
Preheat electric oven to 425'F  - mine is a counter-top convection electric oven (I don't really think my convection is functioning though)

Whisk flour, baking powder,salt, and herbs of Provence together.
Add butter cubes into the flour mixture. 
Using your fingers, coat the butter with flour and flatten butter cubes into quarter coin size.
Add 1/3 C of buttermilk and mix with hand. 
Don't be in a hurry to do the following mixing.  Just take time to let the dry flour soak the buttermilk as you mix.  Gently toss to mound the dry flour from the bottom to the top of the moist thick batter mixture.  Repeat.
The mixture should feel shaggy but on the wet side.   If not add a bit more buttermilk.
Clean the sticky mixture off the the side of the bowl and lay on top the mound.
Remove as much sticky batter off your hand.
Add Cranberries and Raisins.  Chop them up or whole - any way you like.  I like to chop up my raisin and especially dried cranberries because they are large.
Then, flour your hand (or hands) and knead the dough - turn the flour mixture from the bottom to the top, then push down with your palm of your hand.  (Flour your hand and top of the dough as often as necessary.)  Then, gather the dough from the right side and turn to the top and push down . Repeat... about 10 times. 
Dip your hand into the flour as necessary to keep the dough from sticking onto the bowl.
Let the dough rest for a minute.  
You can turn the dough out to the work surface or just do it in the bowl - using the palm of your hand, press the dough into disc shape - 1" high or your desirable height.
Cut out with dough cutter.  I used the smallest 2 inch dough cutter.
Place on top of a small baking pan - place each right next to each other for soft side crust, but leave about 1/4" space between each for expansion.
You can also place it on top of parchment paper or silpat. 
Bake in electric toaster oven at 425'F for 20 - 25 min.

 

The Kitchen Restaurant - my Restaurant Adventure

Here is my photo journal of my wonderful evening dinning experience at The Kitchen Restaurant, (Chef Randall Selland's, Sacramento, California.)  The six and half course menu for the month of November is wonderfully prepared and satisfied my food adventure curiosity.  As my visit was on the first opening night for the November menu, Chefs were as excited as guests were about the evening.  And ladies - the restaurant has thoughtfully installed a purse hook under the counter table.  That's a plus point.  Guests are all welcomed at the door by the Chef and the hostess. Soon after arrival of all guests, the Act I of VII begins.

From the time I was welcomed at the door to the seating, I felt that I am in for a special treat.  The assembly of the each dish is prepared right before my eyes.  This is a real treat.   Each dish satisfied all my basic enjoyment of celebration of food with my eyes, smell, touch, and taste... and audio.  Guests were engaged with the Chefs in food preparations and entertained at the same time.

This experience gave me another dimension to the definition of fine dining.   I was a bit skeptic about "course" meal outside of Asian style formal banquette that I am accustomed to in Asia, but after this one, I don't mind start venturing to try others.  I like The Kitchen's November menu because it is something that I would not want to prepare at home.  Service staff are courteous and attentive.  Amusingly I find this folded napkin on my setting each time I return to my seat -- whether I ventured off  to the kitchen to see what Sous Chef is doing or while I step away to ask Chef de Cuisine questions - I thought I dropped my napkin or forgot my manner, then, I saw service staff carefully and quietly and quickly doing just that to give that touch of care and fresh look and class for the fine dining.  I like that.  Many  visitors to my blog sites, as well as my friends have already experienced this type of fine dining and knew all about all these details.  But how about that, I am talking about it now and want to share that experience because I think it's worth sharing about a great restaurant that you can count on fresh ingredients, wonderful and interesting menu, and with great service.  And, I won't forget that 'fresh' herb tea service.  That was 'fantastic'.  I hope you will have a chance to visit The Kitchen and treat yourself, too.  Or try ELLA is what Chef Selland recommends.
(double click on the image to view better details.)
- November 2010 Dinner Menu at The Kitchen -

Presented by Chefs Nancy Zimmer, Randall Selland,and Chef de Cuisine Noah Zonca
______
First Course:
The Kitchen’s Pumpkin-Squash Bisque with
a Smoked Ham Soufflé, Crispy Lardo
and Toasted Chili Sabayon

~~~
Second Course:
A Salad of Maine Lobster, Fall Beans, Prosciutto, Walnuts, Pomegranate, Celery, Vanilla and an Oyster-Fresh Ricotta Crema

~~~
Sushi ~ Sashimi ~ Crudo

~~~
Third Course:
Thai Snapper and Foie Gras with Potato, Braised Fennel, Spinach, Thyme, Mushroom Emulsion and Crayfish Jus


 












~~~
Fourth Course:
Classic ‘Steak Frites’ with True Wagyu Ribeye, Sauce Bordelaise and Black Truffle

~~~
Fifth Course:
Key Lime Pie, Chocolate Tart and Selland’s Dream Bar

 And I can't wait to visit others.

Jamie Oliver's Bread

This bread recipe is from one of Jamie Oliver's video show that we watched while he was demonstrating to group of future chef how to make bread.  I am not 100% sure of the ingredient quantity as he was talking quite quickly, my bread turned out very tasty.  His direction was to make Focaccia and some other savory bread, I made mine filled with cranberries.  One of the steps are new to me - such as slit the top of the dough before the 1st proofing.

Ingredients:
1 Kg Strong Flour - I assumed Bread Flour
1 pt tepid water
3 sachet yeast (30 grams)
2 Tb sugar
1 Tb salt

On work surface, place flour and make a well in the center.
Add yeast, sugar, and salt to the center; then add the tepied water.
Starting at the middle, incorporate all ingredients with liquid with spoon at the beginning, then, by hand.
Knead the dough.  Kneading should be in 1, 2, 3 motion, using the palm of the hands resting at the work surface and fingers to grab the dough back as you push the dough forward; move quickly, then roll it back, turn.  Repeat until the dough becomes elastic and smooth.
Rub at the top of the dough and circle it on the surface.
Round down the dough to form into a ball.  Place in a bowl.
Break with knife at the top (make a 'cross' slits)
Cover with plastic firmly all around to proof until double in size.
Divide, and form into bread shapes.  Varieties include:  focaccia; sweet raisin; stuffed cheeses and sages; grape pine nuts.
 I also found Jamie's "The Perfect Bread Recipe" at http://www.foodnetwork.com/recipes/jamie-oliver/rosemary-and-raisin-bread-recipe/index.html    Please follow the details there.
My breads turned out wonderfully and tasty.   I baked my bread based on the latest baguettes baking that have been successful and producing consistent results.  I preheated oven with Baking Stone at 500'F.  Baked with home devised steaming - spray bottle and pan of hot water at the bottom and baked for 10 minutes; then, removed steam and dropped the temperature to 425'F. Baked for 15 more minutes or till internal temp reached 200'F for my Boules.

Filled with Cranberries or rehydrated sun dried tomatoes.  Will try to roll it a bit better so the fillings would be in the center rather than just at the bottom.
I made them into Mini-Boules.  The crust is crispy and crumb is chewy, the breads were just perfect for the chili filled Boules.