In my last blog, I raved about a lively dinner Ross and I enjoyed one Saturday eve perched on bar stools at celeb chef Lynn Crawford’s hip’n’happening east-end eatery Ruby Watchco.
Once a sleuth, always a sleuth and the ingredients of Crawford and co-chef Lora Kirk’s amazing salad were perplexing me for several days after that excellent meal. There was a lot of stuff in there: endive, mixed baby greens, grape tomatoes, pumpkin seeds and cucumber were all identifiable. All were coated in a luscious, slightly sweet and refreshingly tangy vinaigrette. Usually, I take notes when eating out – often on a napkin or piece of paper I salvage from the depths of my purse. But on this evening, Ross and I were having too much fun for such distractions. So some sleuthing was in order.
Anyhoo, I had reason to stop by the restaurant a few days later and asked Lora what the unusual veg was in that salad. Yes, as per my suspicions, there were little wedges of brussels sprouts blanched – and here’s a nifty tip – with salt and a little sugar in the boiling water.
But here’s the really good news. Sleuthing the ‘Net, I found Lynn’s recipe for the-best-I’ve-tasted Cheddar Cheese Biscuits savoured by us served warm with salad and smothered in butter at Ruby Watchco. I immediately baked up a batch and here’s the recipe along with a trick I discovered while munching on a biscuit during that memorable dinner: a sprinkling of coarse salt on each biscuit before baking. I also tweaked the recipe to make it work a teeny bit better. As usual, dear readers and fellow cooks, you’re welcome.
Ruby Watchco’s Cheddar Cheese Biscuits
2 cups all-purpose flour
1 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp pepper
1/2 tsp salt
6 tbsp cold butter, cut in pieces
1 1/4 cups grated old white cheddar cheese
3/4 to 1 cup buttermilk
1 egg, beaten 1 tbsp milk
Coarse salt for sprinkling
Preheat oven to 400F.
Combine first 6 ingredients in food processor; blend. Add butter; pulse until mixture resembles coarse crumbs. Add cheese; pulse just until combined. Add buttermilk, pulsing, until mixture clumps to form dough.
Transfer to lightly floured surface. Knead lightly, then shape dough into large ball. Chill at least 30 minutes.
On lightly floured surface, pat dough into 3/4-inch thickness. Using a 2-inch round glass or cookie cutter, cut into biscuits. Place on ungreased cookie sheet or on silicone liner placed on cookie sheet. Brush with egg mixture; sprinkle with salt.
Bake in oven 18 to 20 minutes or until golden brown and cooked through. Serve warm.
Makes about 12 biscuits.
