For Drop Biscuits:
2 c. whole wheat pastry flour
¼ tsp. salt
4 tsp. baking powder
1 TB. sugar
½ c. cold butter, cut into 8 pieces
1 c. milk
- For Strawberry Shortcakes:
- 4-6 warm biscuits
- 1 lb. strawberries (about 2-3 cups sliced)
- ½ tsp. sugar
- 1 c. whipping cream
- 1 TB. honey or sugar (or to taste)
- To Make Biscuits:
- Heat oven to 425 degrees and line a baking sheet with a baking liner or parchment.
- Add flour, salt, baking powder, and sugar to the bowl of a food processor* and pulse to mix. Toss in the butter pieces and process until the mixture resembles coarse meal.
- Add milk all at once and pulse until the dough comes together (don’t process too much). Th edough should be a “wet’ dough.
- Using a ¼ c. scoop,** drop onto prepared pan 2-3 inches apart.
- Bake 15 minutes, turning halfway through if needed for even cooking. Let cool on a wire rack until serving.
- For Strawberry Shortcakes:
- Slice strawberries, sprinkle with ½ tsp. of sugar and toss gently. Let sit at room temperature until serving.
- Whip cream with honey (or sugar) until stiff peaks form. This can be done and hour or two in advance and kept in the fridge until serving (if you use honey, it helps keep the cream from separating after whipping, so it stores better).
- To serve, split each biscuit needed and place the bottoms on small plates or bowls. Top with about ½ cup of sliced strawberries, replace tops and add a spoonful of whipped cream.
Note: this will make 10¼-cup size biscuits – the extras freeze beautifully and can be thawed and crisped again in a toaster oven.
*To make by hand: add ingredients to a medium bowl and cut in butter with a pastry cutter. Use a wooden spoon to mix in the milk.
**Use a smaller scoop or two spoons if you’d like a smaller size for your shortcakes.
Pat fish dry
mix olive oil and 1/2 lemon juiced
use cast iron skillet, heat add a small amount of olive oil, s & p until hot
cook fish 3 1/2 min on first side over med high heat
turn over cook 3 1/2 min
remove fish to a platter
add leftover olive oil and lemon juice, 1 tbsp capers, 1 tbsp butter, a bit of olive oil and 1/2 lemon juiced. Mix and cook for a min or two
add fish back to pan, spoon sauce over fish then serve
1 lb king crab legs
1/2 stick (4 tablespoons) salted butter, melted
3 cloves garlic, minced
1 tablespoon chopped parsley
1/2 tablespoon lemon juice
Preheat oven to 375F.
Thaw the crab legs if they are frozen. Using a sharp knife or a pair of a scissors, slice or cut the crab legs into halves to expose the flesh. Arrange them evenly on a baking sheet or tray.
Melt the butter in a microwave, for about 30 seconds. Add the garlic, parsley and lemon juice to the melted butter. Stir to mix well. Drizzle and spread the butter mixture on the crab. Save some for dipping.
Bake the crab legs in the oven for about 5 minutes, or until the crab legs are heated. Serve immediately with the remaining garlic lemon butter and lemon slices. Squeeze some lemon juice on the crab before eating.