February 21, 2021
Gracie is normally the one writing and creating recipes for the LCB blog, but that does not mean the rest of us are not also passionate about cooking up these local bounty. This week, Michaela, our warehouse manager, was so inspired by the goodies she ordered that she whipped up an epic dinner. Lonesome Whistle flour biscuits with wild mushroom gravy and a side of balsamic braised brassicas with bacon! Breakfast or dinner, this meal is healthy, hearty and oh so tasty!
Dinner or Breakfast
Overwhelmed with the deliciousness of this meal, Michaela decided to share her tips to making the perfect, local biscuits and gravy with a side of sweet braised raab and crispy bacon!Author:
2 cups Lonesome Whistle Soft White Pastry Flour
1 cup Lonesome Whistle Hard Read Bread Flour
1 Tbsp baking powder
1 tsp salt
1/2 cup unsalted butter
1 cup milk or buttermilk
1 lb Mushrooms - shiitake, oyster, lion's mane, hedgehog or a mixture of all of them!
4 cloves Circle H Garlic
3 Tbsp butter
1/4 cup all purpose flour
3 cups broth
1 tsp fennel pollen salt
Salt and Pepper to taste
1 lb brassicas - galettes, broccoli and/or raab
4 oz Fair Valley Bacon
2 Tbsp Spoiled Rotten Black Strap Vinegar
1 tsp Moondog's smoked chili flakes
Salt to taste
Preheat oven to 450 F
Mix the dry ingredients together well in a large bowl.
Cut the butter into small pieces and use a fork or pastry cutter to cut it into the dry mixture until there are no pieces bigger than the size of a pea.
Mix the liquid in, stirring as you go, until the dough barely starts to form a shaggy mass.
Turn the dough out onto a floured work surface and roll it out until it is about 1" thick. Fold it in thirds. Repeat this step two more times.
Cut the biscuits into 3" squares and place them on a parchment lined baking sheet. Brush the top with a little milk or egg wash and sprinkle with black pepper. Bake until they turn golden brown, 10-15 minutes.
Finely chop the mushrooms and garlic. In a large sauté pan over medium high heat with 2 Tbsp of oil until the onions start to caramelize and turn brown.
In a separate pot, warm your broth over medium high heat.
In a separate pot, melt the butter and slowly start to add in the flour, a little at a time, whisking vigorously as you go. Alternate between adding the warm broth and the flour until you have the quantity and consistency of gravy that you desire. Add in the mushrooms, garlic, fennel salt and additional salt and pepper to your liking. Keep it on a low heat until you are ready to serve.
Steam the brassicas in a large covered pot for five minutes. Top the steamed greens with vinegar and seasonings in a large bowl.
Slice the bacon cross wise into thin strips. In a large frying pan over medium heat, cook the bacon until it is crispy and turning lightly brown. Add the brassicas and liquid into the pan and turn up the heat. Cook until the liquid cooks off and the greens start to get rich umami browning. Taste and adjust salt to your liking.
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