More from Smitten Kitchen

There are hundreds upon hundreds of food blogs, but one of the only ones I follow is Smitten Kitchen. Part of the reason is because her recipes are reliable and delicious, and her writing is funny and good, but another part of the reason is that I can keep up with it; she publishes one or two recipes a week. (I subscribe to all of the blogs and webcomics I read via Google Reader; for a while I was subscribed to Food52, but they actually produced too much content for me to deal with. I would go a day or three without reading, and the number of unread posts became overwhelming. That said, the Food52 website is an excellent resource for recipes and kitchen/cooking/baking tips.)

In the past three days, we’ve made two recipes from Smitten Kitchen: the French Onion Tart and the buttermilk biscuits. Both of them were heavenly, and I encourage you to make them posthaste. The onion tart requires gruyere cheese, which is a little pricey, but since the rest of the ingredients are basically onions and flour, it’s worth the splurge – the flavors are amazing. A note on the crust: SK gives the Larousse Gastronomique proportions (approximately), but I found that the dough didn’t come together at all; I had to use 3 extra tablespoons of butter and another 1-2 tablespoons of cold water, and it was still pretty crumbly. However, that was only a little hiccup (problems that can be solved by adding more butter aren’t really problems) and the tart was so delicious that it disappeared before I had a chance to take a photo.

The biscuit dough, on the other hand, was a dream to work with. (We used just 1 tablespoon of sugar and could have used even less.) We don’t own a biscuit cutter, but we do own a straight-walled drinking glass, which works just as well. We baked the biscuits on parchment paper, as instructed, and they came out perfectly. Egg sandwiches for breakfast! Plus, they really are best the day they’re baked, so you don’t need to feel as guilty for eating several in one day. It’s for the best, really.


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