Deconstructed Roasted Tomato Bruschetta with Forage Buttermilk Biscuits
See how I did that there? Made dinner sound like something you’d pay a fortune for (or I would, anyway) if you ordered it off a restaurant menu? Really what “deconstructed” means is I ate what calorically counted as dinner standing up over the stove, mopping sticky, olive-oily tomato juices and teak-coloured cloves of garlic off the roasting pan with chunks of warm biscuit. It was so good I couldn’t even make it to the table. When Mike and W came downstairs, they got leftover warmed soup and eggs on toast, respectively.
I realize this sounds like far more of a summer meal than one you’d make while knocking on winter’s door. (Hell, winter opened its door and invited us in weeks ago – it was -17 this morning!) But I happened to have stopped in at Forage this afternoon to pick up the assorted 80s CDs they borrowed, and happened to notice the giant stack of freshly baked biscuits strategically placed beside the cash register. I mean LOOK AT THEM. Humuna humuna.
They totally taste like they look. I weaseled the recipe out of Wade, but it’s his aunt’s recipe, and so I was made to swear it would never leave my house. He does however teach biscuit-making classes, and they’re well worth the hour or so you get to spend hanging out with him in the kitchen. You can check out all his fun events here – I’ve been thinking too that we should all reserve their 20-seat table for a farm table dinner sometime after we’ve finished digesting Christmas and sit around the table and eat and drink wine together. What do you think?
Hey guess what? As I was typing that last sentence I got an email from Wade, completely unpestered on my part, saying OK fine, you can go ahead and post the recipe on your blog. Because your readers are so great. OK, that last part was just me.
December 03 2009 | bread | 32 Comments »
