We're getting a little stir-crazy over here, snowed in as we are. I think most of my friends and neighbors have ventured forth, because we're supposed to get more snow tonight. In fact, as I type this, I spy some flakes coming down.
We brought the snow inside today, thanks to a suggestion on our wonderful mom's group listserv. Yes, that's a jigger that you see. And the floor needed mopping, but it was worth it.
Before the snow hit, I bought the usual staples (like eggs), but I also made sure to get a few other ingredients that would make being indoors more bearable. So, that would explain the quart of buttermilk* I had in the fridge.
Last night I made buttermilk dumplings (and drop biscuits with the leftover dough) for this chicken & dumplings recipe recommended by Molly via her friend Sarah. The herbes de provence** really make it tasty. E loved this, so it's my new go-to recipe for that dish.
The buttermilk was not just for biscuits; I've been planning, for some time, to try this homemade graham cracker recipe by a local pastry chef. Now, I'm fully aware that Smitten Kitchen has closed the book on graham cracker recipes (and I mean that as a big fan). However, the recipe I wanted to try calls for whole wheat flour, and I'm always trying to find recipes that use little to no white flour.
We made the graham crackers this afternoon, and as it turns out, it's a great recipe for cookie cutters, as long as you chill the dough first. We also sprinkled the cookies liberally with cinnamon and sugar (although I need to get my friend Marissa experimenting with toppings--she's so good at that stuff!). It's all we can do to save some for D (who has managed to take the subway into work).
I'm thinking homemade oreos are up next (using this cookie and one of these fillings--oooh, and these sound good too). If you're cooped up this week, how are you passing the time?
* I should note again that you don't need to keep buttermilk on hand. You can always make your own with a tablespoon of vinegar added to a cup of milk (fat free is fine); let it stand for 5 minutes before using.
** I don't keep herbes de provence around--I should, but I don't--so I generally make this instead because I have all the individual herbs. (I also discovered that there's no "traditional" herbes de provence--it was invented in the 1970's!) We also didn't have canned cream of chicken soup, but I did have chicken stock (or you could use broth), so I made this "substitute" for canned soup, and now I can never go back. It takes all of 3 minutes. Plus, I doctored the recipe with 1/4 cup of sherry (the real stuff)--it adds a certain 'something' to many a sauce or soup. Last thing: I cut the butter in the biscuits down from 1/2 a cup to 5 T--you won't miss it.
