Week 1 of working through my Smitten Kitchen Cookbook. I have been following Deb Pearlman's recipes for years and I absolutely love all her meals and sweets. I am working my way through all the vegetarian-friendly recipes in her cookbook. It so fun to try new things and if you are anything like me you might tend to rotate the same dishes each week. This is a fun way to try new things and add new recipes to my rotation.
Challenge #2: Scallion shortcakes. The scallion shortcakes are so good, buttery and flakey. They are easy to make and this meal is great for a light dinner or lunch. I made these with my partner and he absolutely loved them. If you are a tomato lover this is the recipe for you! Also, goat cheese makes any recipe taste better. You can't go wrong with this dish!
Scallion Shortcakes with Goat Cheese and Scallions
Serving Size: 6 shortcakes
Total Time: 30 minutes
Source: Recipe adapted from Smitten Kitchen cookbook.
For the scallion biscuits:
2 cups plus 2 tablespoons all-purpose flour
2 tablespoons baking powder
¾ teaspoon table salt
5 tablespoons unsalted butter, chilled and cut into cubes
1 scallion, thinly sliced
1 cup whole milk
For the tomato salad:
1 tablespoon olive oil
1½ tablespoons red wine vinegar
⅛ teaspoon salt
Pinch of sugar
Freshly ground black pepper
1⅓ cups cherry or grape tomatoes
For the topping:
3 tablespoons heavy cream
4 ounces goat cheese
2 scallions, thinly sliced
Step 1: Preheat oven to 425 degrees. Grease a baking sheet and set aside.
Step 2: In a large bowl, whisk the flour, baking powder, and salt together. Use your hands and break up the butter into the flour mixture until the mixture resembles a coarse meal. Stir in the scallion, then add the whole milk and stir until the dough just comes together.
Step 3: On a floured surface, roll dough to the ¾-to-1-inch thickness and cut into 3-inch rounds, reforming scraps as needed. You will get about six to eight biscuits. Arrange 2 inches apart on the prepared sheet. Bake about 15 minutes, until golden brown.
Step 4: Make the tomato salad. In a bowl, mix together everything except the tomatoes. Quarter the tomatoes, then add them to the bowl with the dressing and toss to combine.
Step 5: Make the whipped goat cheese. In a bowl, whisk the cream and the goat cheese until the mixture is light and fluffy.
Step 6: Assemble the shortcakes: Split each warm biscuit in half. Generously spoon each half with the tomato salad and dressing. Dollop with whipped goat cheese and sprinkle with scallions. Serve immediately. Add extra tomatoes on top if desired.
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