Recipe Review: Smitten Kitchen’s Tomato Scallion Short Cakes with Whipped Goat Cheese

if i can’t work on the house, i’ve got to be creative in some sort of way.

gettin’ creative in the kitchen is a very productive way to solve that problem. and for those of you who know me, know i like to cook. i think my cooking skills help my husband to overlook some of my less lovable traits.

a recent addition to my recipe arsenal is the Smitten Kitchen cookbook. make this recipe, then purchase it here. i promise. totally worth the price. haven’t come across a recipe i don’t like – and i’ve tested about 15-18 of them.

why this recipe?

any recipe i put up here, i’ve made at least twice. this recipe – four times in the past 6 months or so. it’s a great go to for a summer appetizer.

nick has a great saying for people who don't like tomatoes - "yeah, i didn't like tomatoes. then i turned 12."
nick has a great saying for people who don’t like tomatoes – “yeah, i didn’t like tomatoes. then i turned 12.”

ingredients (slightly modified) 

biscuits

  • 1 cup all-purpose flour + 2 tablespoons, plus more for dusting
  • 1 cup sprouted whole grain wheat flour
  • 2 tablespoons baking powder
  • 1/4 teaspoon table salt
  • 5 tablespoons salted butter, chilled, cut into 1/4-inch pieces
  • 15-20 stalks of chives, chopped
  • 1 cup soy milk

Tomato Salad

  • 1 tablespoon olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/8 teaspoon salt
  • pinch of sugar
  • freshly ground black pepper
  • 1/2 pound cherry tomatoes

Toppings

  • 1/4 cup greek yogurt
  • 4 ounces goat cheese, softened
  • 15-20 stalks of chives, chopped

Directions

1. To make the biscuits, preheat the oven to 425. Spray a cookie sheet with non-stick spray. Whisk the flour, baking powder, and salt together in a large, wide bowl. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal.

2. Stir in the chives. Add the milk and stir until evenly moistened. Pat out to 3/4- to 1-inch thickness and cut into six to eight 3-inch rounds, re-forming the scraps as needed until all of the dough is used up. Arrange the biscuits on the baking sheet, spacing 2 inches apart. Bake until they are golden brown on top, for about 15 minutes. Rotate the pan to ensure even baking.

3. For the tomato salad, whisk together the olive oil, red wine vinegar, salt, sugar, and freshly ground black pepper in the bottom of a bowl. Quarter the tomatoes lengthwise and add them to the bowl with the dressing, tossing them together gently.

4. Whisk goat cheese and greek yogurt together. Fold in chives.

homegrown chives. give em a sunny window sill and they'll reward you.
homegrown chives. give em a sunny window sill and they’ll reward you.

5. To assemble the shortcakes, split each warm biscuit in half. Generously spoon each half with the tomato salad and its dressing. Dollop with goat cheese and eat at once.

Notes

  • although it made the biscuits a little bit heavier, i still like using a little bit of the sprouted flour. for those of you in north carolina, my flour is from Lindley Mills.
  • the original recipe calls for whole milk. the first time i made this recipe, i did use it. lately, i’ve subbed in soy milk and found that it didn’t make a difference.
  • the whipped goat cheese calls for 3 tablespoons of whipping cream. i didn’t have any, so greek yogurt it is! it definitely changed the taste slightly, but not in a bad way.
nom nom nom
nom nom nom
source: smitten kitchen cookbook by deb perelman.
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