Sunday, September 09, 2007
Biscuits & Late Summer Tomatoes
Even though it was hot out today, you can still sense the change. The students are back, apples are appearing at the farmer's market. Fall is sneaking into Toronto.
We got home from the market with hot, luscious tomatoes that taste like the very essence of all that is good in a tomato and a big glorious bunch of basil that perfumed our walk home. And we were hungry.
But, despite our visit to the market, we had virtually no other food- no flour, no sugar, no butter, no bread, no crackers, no cheese- with which to make lunch. So I made biscuits with self-raising flour, margarine (I know! I know! but it was all we had!) and left overs bits of bacon, leeks and cheddar cheese. Sliced open while hot and layered with thick tomato slices and basil ribbons, annointed with sea salt, pepper and olive oil.
I'd have served them to Gordon Ramsay for a light lunch.
1/4 cup shortening
2 cups self-raising flour
3/4 cup milk (about)
Work the shortening into the flour until it resembles oatmeal.
Pour in milk and stir until just combined.
Turn out dough onto counter and knead in left over bits of flavour stuffs.
Make into biscuits (I made 8 largish ones) and bake at 450 degrees for about 10 minutes.