Tag: savory

Bite The Biscuit

Biscuits and gravy are something of an American rite. Deeply embedded in Southern culinary traditions, where resourcefulness and simplicity birthed some of the most iconic comfort foods, it’s a dish that dates back to the founding of the nation. Early settlers, working with minimal, humble ingredients, found a way to transform simple dough and leftover meats into a meal that would warm both body and soul.

A glorious mess on a plate, there’s something inherently irresistible about flaky, buttery pastry drenched in a sea of velvety pan drippings. Now, imagine giving this timeless duo a modern twist, and taking it to go, right in the palm of your hand.

While the sensation is a revelation, the concept is anything but. In fact, it’s barely a recipe at all. More of a craft project than cooking, I simply brought together my umami shiitake gravy and basic flaky biscuits, baking them together in one fell swoop. Locked away within each fluffy biscuit, the gravy becomes a savory surprise, waiting to be discovered.

Biscuits For Days

Though I only have a few biscuit recipes online, they’re easily among of my most popular. If the basics bore you, try these flavorful variations on for size:

Too tired to start from scratch? There’s no shame in using accidentally vegan biscuit dough that’s ready for the oven in seconds.

It’s All Gravy

I’ll forever stand by my shiitake gravy as simply the best topping around, but there are certainly ways to dress it up. Consider adding…

  • For protein: sliced, diced, or crumbled plant-based sausage, baked tofu, tempeh, or TVP
  • For richness: vegan cheese shreds or sour cream
  • For flavor: hot sauce, Cajun seasoning, Italian seasoning, or a splash of wine

Good, To Go

Because comfort should never be confined to a table, a biscuit and gravy hand pie is your passport to indulgence on the go.They’re a tribute to the timeless allure of comfort food, a testament to the boundless possibilities of plant-based cuisine, and, most importantly, a delicious reminder that sometimes the best things in life are truly that simple.

Continue reading “Bite The Biscuit” →

Hannah (BitterSweet)4 Comments

Galette It Be

Halloween decorations may still be gently swaying in the breeze, playfully teasing the onset of fall, but every serious cook and baker knows the truth: It’s game time.

Thanksgiving Menu Planning Starts Now

November marks the official start of The Holiday Season, replete with Thanksgiving feasts, Christmas cookies, and all the festive snacks in between. Now is your chance to map out a plan to maximize your meals with minimal effort. As such, the grand meatless entree is always a key consideration, prone to sending experienced hosts into fits of anxiety. There’s nothing wrong with grabbing a frozen roast at the grocery store, but given the opportunity to prep this far in advance, I’d implore you to consider a more thoughtful, homemade main dish.

Meet Your New Holiday Centerpiece

Rich with the heady umami flavor of Sugimoto shiitake mushrooms, this free-form pie folds silky caramelized onions into roasted garlic and sliced mushroom caps, celebrating the interplay between sweet and savory. Time, not skill, is the most essential ingredient in making this Caramelized Onion & Shiitake Galette, which is why I wanted to put it on your radar, post-haste. As an edible ode to the season, each slice embodies an ideal tapestry of autumn’s earthy, naturally comforting tastes and textures.

Why Pie?

Close your eyes and imagine the sound of flaxen leaves crunching beneath your feet. That’s the essence of this pastry foundation; crispy, golden, and somehow instantly nostalgic. As your fork glides through its layers, there’s a satisfying resistance, followed by a buttery surrender that melts into a crescendo of intense flavor from the filling.

Enhancing Inherent Sweetness

Garlic and onions are both remarkably sweet ingredients when treated with care. Cooked low and slow, the natural sugars come to the fore, caramelizing and intensifying like straight-up vegetable candy. What really sets this filling apart are the shiitake mushrooms, already known flavor enhancers, that are soaked in woodsy apple cider rather than plain water. Sugimoto koshin shiitake have broad, flat caps, perfect for slicing into meaty ribbons that mimic the shape of the onion strings. Their edges crisp gently in the oven, amplifying the whole experience. Subtly tart, with a splash of balsamic vinegar thrown in for good measure, crafting the perfect bite is all about balance.

But What About The Protein?

If you’re worried about fending off pointed questions from “concerned” family members about your protein intake, fear not. You can easily pack in the plant-based protein in a number of ways:

Make-Ahead and Storage Tips

No one wants to spend the holiday in the kitchen while the rest of the family gets to relax around a crackling fire. Lay out your agenda days or weeks ahead of time to simplify the whole process, and make sure you get to enjoy the occasion too.

  1. Make the pie crust first since it needs to chill. You can prep it up to 6 months in advance and store it in the freezer. Simply thaw at room temperature before rolling.
  2. Prep the filling up to 5 days in advance. Simply transfer to an airtight container and store in the fridge.
  3. Once assembled, the unbaked galette can be loosely covered with plastic wrap and frozen on the sheet pan for up to 1 month. You can bake it directly from frozen; just increase the bake time by about 10 minutes.
  4. Leftovers, if you have any, can be stored in a covered container for up to 3 days. To reheat, pop individual slices into the toaster oven at 350 degrees for 8 – 12 minutes, until hot and crispy.

Fall For This Autumnal Comfort Food

As you stand on the threshold of the holiday season, looking ahead at all the festive meals to make and share, remember that the best meals unfold slowly, with care and creativity. As such, a holiday entree like this caramelized onion and shiitake galette isn’t just sustenance; it’s a celebration of textures and flavors that captures the essence of autumn. May its rustic beauty, with a golden, flaky crust and rich, earthy filling, be the beginning of a joyous Thanksgiving, Christmas, Hannukah, or any festive occasion.

Continue reading “Galette It Be” →

Hannah (BitterSweet)3 Comments

A Time and A Place For Everything

Gifting holidays can be tough, placing the burden squarely on the giver. Some people can be picky, tough to shop for, or claim to not want or need presents. What can you get for the person with everything? Well, how about more of everything!

Everything cheese straws take the irresistible savory seasoning synonymous with the very best bagels and wraps it up in cream cheese-slathered puff pastry. These buttery, flaky, and crispy morsels come together in an instant with just four essential ingredients, making them perfect for parties, last-minute guests, and effortless gifts.

What can you serve Everything Cheese Straws with?

I’m not trying to make yet another cute pun, but these savory morsels really do pair beautifully with just about everything! Think of them as bread sticks to enjoy alongside any meal, stand-alone snacks or appetizers, or coupled with a few of my favorites:

You don’t need to be a skilled baker to pull off a Christmas miracle here. Just give it everything you’ve got, and that’s the best gift of all.

Continue reading “A Time and A Place For Everything” →

Hannah (BitterSweet)4 Comments

Take a Leek

For anyone into “clean eating,” I must imagine that leeks are obvious nonstarters. There are few foods more likely to be covered in filth, no matter where or when you buy them. Fresh from the farmers market, packaged in plastic; even those that claim to be pre-washed conceal a mouthful of silt woven between those leafy layers. No one could call this clean by any stretch of the imagination.

Thankfully, unlike the toxic mindset of diet culture, this is a problem that’s easily remedied. Wash away all those nasties in one fell swoop, and your labor will be handsomely rewarded. Related to garlic, chives, shallots, and onions, you get hints of all the four in one, with a subtle sweetness that lends itself to pretty much any dish you might add an allium to. Unlike their more pungent brethren, leeks are mild enough to be enjoyed on their own, simply grilled or roasted.

Why isn’t there more love for leeks? I have a feeling it has a lot to do with the dirt. It’s because of the way they’re grown, like asparagus, with dirt pushed up around them to keep their stalks whiter and more tender, that large amounts of sand gets trapped inside. Think of them as diamonds in the rough, that just need a bit of polishing. If you can take the time to peel an onion, try to muster a bit more patience and reap the benefits of luscious leeks.

Baked until they practically melt in your mouth in a savory sauce laden with cheese, this creamy leek gratin is the unassuming side dish that complements every meal. It’s so creamy and luscious, it’s almost like if mac and cheese and creamed onions had a love child. There’s even a bread crumb topping to finish each bite with a satisfying crunch.

Don’t write off leeks for their dark, dirty roots. They’d happily clean up their acts if given the chance.

Continue reading “Take a Leek” →

Hannah (BitterSweet)9 Comments