I attended a cooking class this week at Whole Foods, and I really enjoyed the food. So of course I had to give it a try for myself! The recipes below are from the class, and my modifications are listed as well. I’m not normally a fish person, but I am willing to try new things. This isn’t too fishy and really takes on the flavor of the marinade. My biscuits were in a minute or two too long, but they were still tasty. Our teacher suggested that using the scraps after cutting the biscuits was a good way to make crackers, so I tried that too!
5 Herb Compound Butter
1/2 lb of butter at room temp
1/4 cup minced herbs. In class we had dill, parsley, rosemary, chives and tarragon. (I don’t have any tarragon, so I used basil instead)
I also added a clove of garlic so I’d have garlic herb butter.
Combine herbs and butter in mixer bowl. Whip to combine. I just scooped mine into a little dish. If you wish to have a stick of your butter, you can scoop butter onto waxed paper and roll into a tube. Put in the refrigerator to firm up, about a half an hour.
Broiled Tilapia (I halved this as I only needed 2 filets)
4 6-oz tilapia filets
2 lemons zested and juiced (I’m not a big lemon eater so I only used a little zest. In place of the juice I used white wine)
1 cup olive oil
2 cloves garlic, minced
Combine lemon zest and juice(wine), garlic, olive oil and filets in a zip top freezer bag. Push out all the air and marinate half an hour, turning as needed. Pre-heat broiler and three minutes before broiling, pre-heat the broiler pan. Broil three minutes per side, depending on your broiler. Fish should cook to 155 degrees. Serve filets topped with a pat of compound butter.
Cheddar Dill Biscuits
2 cups unbleached all purpose flour
1/2 teaspoon each baking soda and salt
4 teaspoons baking powder
1 tablespoon sugar
3 tablespoons chopped fresh dill
1/2 cup all vegetable shortening
2/3 cup each buttermilk and grated sharp cheddar cheese (I used an extra sharp white cheddar)
Preheat the oven to 425 degrees. In a small mixing bowl, combine flour, baking soda, baking powder, salt, cheese, dill and sugar. Cut in shortening with a fork or your fingertips. When the mixture looks like coarse breadcrumbs, add the buttermilk all at once and mix gently until just combined using either a wooden spoon or your hands. Turn out the dough onto a floured counter and knead for 30 seconds. Divide in half, pat out each piece until it is about a half inch thick. Cut the biscuits using a biscuit cutter or the top of a glass. Space the biscuits evenly on a greased cookie sheet, leaving 1/2 inch of space in between. Bake 12-15 min or until golden brown.
I rolled out the scraps of the above trying to go as thin as I could (they were still a little thick). The instructor advised to cut using a pizza cutter, but I went for the cute factor and used a heart shaped cookie cutter. I spread them out on a greased cookie sheet, sprinkled a little salt and baked until golden brown on top. This took about 7 min, but I didn’t time it exactly- just watched them closely.