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Recipe: Sweet Potato Biscuits
Oct 15, 8:59PM
Enjoy the following recipe from Tiffany MacIsaac, pastry chef at Buzz Bakery, Washington, D.C.
Yields 12-18 biscuits, depending on size
2-3 medium sized sweet potatoes
1 1/3 c. all-purpose flour
2 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1 tsp. fresh grated ginger
1/8 tsp black pepper
1/3 c. firmly packed brown sugar
1/2 c. unsalted, chilled butter (1 stick), cut into pieces
2 tbsp. heavy cream
Glaze: 1 egg, blended with 1 tbsp. heavy cream
Preheat oven to 380 degrees.
Poke sweet potatoes, wrap individually in foil with a little water and bake in the oven at about 375 for an hour to an hour and a half. Let cool completely. Remove skins and mash well.
Mix dry ingredients together. Add brown sugar. Cut butter into flour mixture until it resembles sand; but try not to overmix.
Mix in sweet potatoes. Add the heavy cream (I usually wind up using more than 2T). Form into a dough ball (it will be sticky). Wrap in plastic and put in refrigerator for 1-6 hours to chill and relax
Roll out on a floured surface to about ¾ inch thickness. Fold in half once and roll to 3/4" thickness again. Cut out with a biscuit cutter in the size you want. Brush the glaze on top and garnish with either black pepper/sea salt or raw sugar (we use salt for savory sliders and sugar for sweet breakfast biscuits.)
Bake for 14-17 minutes or until they are golden on top and seem done. Don't overcook! They are best served a little soft.
To keep up with what's cooking in the food and dining universe, follow us on Twitter @EpochDining
For more fall recipes from top chefs in New York and beyond, please visit: Recipes to Usher in the Fall
The Jeff Bezos Recipe for Disruption
Oct 15, 8:44PM
Jeff Bezos may be a visionary, but when it comes to his business, it seems he also has a bit of a murderous streak. He won't let competitors beat him, even if it means killing his core business.
Brad Stone's new book, The Everything Store, describes how Bezos developed this strategy after reading another book called The Innovator's Dilemma by Harvard professor Clayton Christensen. In it, the professor explained why big companies fail: They avoid disruptive change even though it might save them. "Sears, for example, failed to move from department stores to discount retailing," writes Stone. "IBM couldn't shift from mainframe to minicomputers."
One day, Bezos marched into Steve Kessel's office and gave an order: "I want you to proceed as if your goal is to put everyone selling physical books out of a job," he said. Kessel's role up until then had been assuaging book publishers so that they'd feel comfortable selling their used books on Amazon. Now those days were over.
It was obvious to Bezos that if Amazon didn't go digital, then Apple and Google would. Already, Apple had introduced the iPod, which was upending the music business. "We didn't want to be Kodak," said Amazon's senior vice president Diego Piacentini in a speech at Stanford's Graduate School of Business years later. Chimed in director John Doerr: "We were freaking out over what the iPod had done to Amazon's music business. We feared that there would be another kind of device from Apple or someone else that would go after the core business: books."
After the office chat, Bezos sent Kessel "on a fact-finding mission to Silicon Valley," where he met with "hardware experts from Apple and Palm and with executives from the famed industrial design firm IDEO." Kessel learned what it would take to build an MP3 player and an "Internet-connected set-top box. He also learned what Amazon needed in order to build an e-book reader that would eventually become the Kindle.
This year, Morgan Stanley estimates that Amazon will sell $4.5 billion worth of Kindle devices, a 26 percent increase from 2012. Kindle sales are predicted to top $5 billion next year.
IMAGE: AP
Last updated: Oct 15, 2013
JILL KRASNY is the associate editor of Inc.com. Her work has appeared in Esquire, MTV, Mashable, and others.
@jillkrasny
Recipe spotlight: Bayou Long Crawfish Dip
Oct 15, 8:35PM
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Recipe: Fish and Chips >From Across the Pond - 12 Tomatoes
Oct 15, 8:34PM
With the colder weather moving in, it's hard to not think of a place that is often cold: England. And what's a more English meal than fish and chips? It's a classic pub-food that goes great with a pint of traditional English Ale, and can be found in many bars and pubs around the world.
There are a few types of fish you can use. A flaky, white fish is typical with cod and haddock being the most common. Serve this English classic with a lemon wedge, malt vinegar, and tartar sauce for the fish. For a particularly authentic look, serve the meal wrapped in a newspaper. Keep reading below for this great recipe...
Fish and Chips
Ingredients
- 1 1/2 lbs cod fillets skin and bones removed cut 4" long and 1" wide
- 12oz beer (use a lager or an ale)
- 1 1/4 cups all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- a pinch of black pepper
- 1 teaspoon baking powder
- 2 quarts canola oil
- 4 russet potatoes sliced into even sticks.
- sea salt or kosher oil
Directions
- Whisk together the flour, salt, cayenne, paprika, black pepper, and garlic powder in a large mixing bowl.
- Transfer 3/4 cup of the mixture to a rimmed baking sheet. Add baking powder to the bowl and whisk to combine.
- In a heavy-bottomed dutch oven, heat the oil over medium-high heat to 375F (use a candy thermometer to check).
- Keep cut potatoes in ice water after cut, and let sit 5-10 minutes
- Meanwhile, dry the fish with paper towels and dredge each piece in the flour mixture on the baking sheet.
- Shake the extra flour off then placing the pieces on a wire rack. Add the beer to the flour mixture in the mixing bowl and whisk until the batter falls from the whisk in a thin, steady stream and leaves a faint trail across the surface.
- Use tongs to dip in piece of fish at a time into the batter and let the excess run off. Place the battered fish back onto the baking sheet with the flour mixture and coat both sides.
- Once the oil reaches 375F, increase the heat to high and add the battered fish to the oil with tongs. Fry, stirring occasionally until the fish is a nice, golden brown (about 7-8 minutes). Transfer the fish to paper towels to drain.
- Pat the potato sticks dry with a paper towel, then drop 1/4 of them into the oil. Let cook for 3 minutes, then remove and let drain on paper towel. Repeat until all fries are cooked, then top with kosher salt.
- Serve fish and chips together on a plate.
- Enjoy!
Recipe Adapted From Food Network
Recipe: Breakfast served in a cup - The Daily Cougar
Oct 15, 8:32PM
Food October 15, 2013 // by Jasmine Tamez
According to the American Diabetes Association, breakfast is the most important meal of the day. Eating a balanced breakfast will help keep blood glucose levels in check and will control excessive snacking throughout the day.
Breakfast provides the brain and body with the fuel and energy necessary to start the day. It is imperative to eat a healthy, well-balanced breakfast daily.
Education sophomore Erica Ramos explained the significance of eating breakfast and how it fuels her active lifestyle.
"Eating breakfast is very important for me because I am a very active person, and I need my energy in the morning to get me going for my busy day," said Ramos. "For breakfast, I usually eat oatmeal with peaches or eggs with a banana and a glass of milk."
Kinesiology health professions sophomore Caroline Cuellar described the impact that a balanced breakfast has on her day.
"Eating a healthy breakfast starts up my metabolism, and helps me balance the rest of my meals throughout the day," said Cuellar. "For breakfast I usually even out my carbs and protein — oatmeal with a scoop of whey or soy protein or some egg whites with turkey bacon and toast."
Omelets are a quick, delicious way to incorporate protein and vegetables into a well-balanced breakfast.
"Some of my favorite veggies to add to my egg white omelets are spinach, mushrooms and diced tomatoes. They make it more tasty and healthy at the same time," Cuellar said.
Omelets are a healthy breakfast dish that can be made with almost any vegetable. Additionally, omelets can be prepared very quickly, even without a stovetop.
"It would be nice to have a quick easy omelet recipe to make for breakfast," said Ramos. "I usually don't incorporate veggies in my breakfast, but I really like mushrooms, cheese and spinach. I could easily add them in with my eggs to make a yummy omelet!"
For a warm, quick and convenient breakfast idea to accompany the cool weather this fall, check out this simple omelet-in-a-mug recipe. This omelet can be made in just minutes.
No kitchen? No problem. All that is needed is a quick omelet mixture, a microwave and your favorite microwavable mug. With a quick zap and a few minutes, voila – breakfast is served.
Fall Harvest Omelet-in-a-Mug
Makes 2 servings
Serving size: 1 mug
You will need:
- Microwavable mug
- Microwave
Ingredients:
- ¼ cup green bell pepper, diced
- ½ celery stalk, thinly sliced
- 2 slices lunchmeat (ham, turkey, chicken), diced
- ½ cup liquid fat-free egg whites
- Pinch of salt
- Pinch of pepper
Instructions:
Place all ingredients in mug.
Place mug in microwave, heat for 1 minute at a time.
Periodically remove from microwave, run a fork or knife around the edge of the cup to ensure that ingredients are not sticking.
Continue to heat for 1 minute at a time and check the consistency of the omelet. (Microwave cooking time varies. Omelet will take about 3-4 minutes to cook.)
Remove from microwave when the mixture is firm.
Let cool and enjoy!
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Recipes: Mr. Hyde Cupcakes with Mocha Buttercream | A Beer in the ...
Oct 15, 8:26PM
Back in May, our own Emily Klutts made her way even further into our good graces by showing up to work with these:
Those are Mr. Hyde cupcakes with mocha buttercream frosting. I'll be honest–I've been holding out on publishing Emily's guest recipe blog, but now seems like the perfect time. The weather has cooled (not that eating cupcakes has any temperature requisite, but turning on the oven and baking them in the middle of the summer heat might not appeal to all) AND Mr. Hyde is on tap, available in growlers and available in bottles right now in the taproom. So without any further delay, here's Emily…
I love to bake and my favorite thing to bake is cupcakes. So much so I have a facebook page: https://www.facebook.com/EmilysCupcakeCreations. So when I saw we had a coffee cream stout on tap I knew I had the perfect frosting to go with a coffee stout cupcake. It also just so happened to be my best friend's birthday, whom I've known since first grade and I wanted to make a new recipe for her.
This recipe was one I looked up online. I tend to look at many different recipes before choosing one–this one turned out great so I'll be sticking with it. The frosting recipe is one that I've found to be tried and true but you'll definitely want a stand mixer to whip up this buttercream. I also learned a new tip from a Greenbush customer; that you should wipe out your mixing bowl with vinegar before making the frosting. He said it will help it stand up and make double the frosting when all of the oils are taken out of the bowl.
This recipe made 2 dozen standard cupcakes and 3 dozen mini cupcakes. I brought the leftovers to Greenbush and everyone gladly taste tested every last bite. Some co-workers still let me know they never got to try one; so I will need to make them again soon. I did have to triple the frosting recipe but I also love a lot of frosting. And whenever I do a chocolate frosting I like to put mini chocolate chips on top for garnish and a little texture.
Mr. Hyde Cupcakes with Mocha Buttercream
Recipe adapted from BonAppetit.com
Makes 3 dozen+ standard cupcakes
Ingredients
Stout Cake
2 cups Mr. Hyde Coffee Cream Stout
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder
4 cups all-purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
Emily's Mocha Buttercream
2 1/2 cups powdered sugar
1 cup (2 sticks) unsalted butter
2 tablespoons unsweetened cocoa powder
1/3 cup semi-sweet chocolate
1 teaspoon finely ground espresso
1 1/2 teaspoons vanilla
Preparation
Cake
- Preheat oven to 350°F. Line tins (as many as you have!) with cupcake liners.
- Bring 2 cups Mr. Hyde and 2 cups butter to a simmer in a heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Let cool slightly.
- Whisk flour, sugar, baking soda and 1 1/2 teaspoons salt in large bowl to blend.
- Using electric mixer, beat eggs and sour cream in another large bowl. Add stout-chocolate mixture to egg mixture and beat until just combined.
- Add flour mixture and beat briefly on slow speed (be careful not to overmix). Using rubber spatula, fold batter together until completely combined. Using a spoon or ice cream scoop, fill each cupcake liner about 2/3 full. Bake for 20 to 25 minutes (10-12 minutes for mini cupcakes), rotating pan(s) halfway through baking time (180 degrees and switching racks if baking two tins at a time), or until a toothpick inserted in the center of each cake comes out clean. Transfer tins to a wire rack and let cool for 10 minutes, then remove cupcakes from the tin to cool completely on wire rack.
Emily's Mocha Buttercream
- Fit your stand mixer with the paddle attachment. Mix butter in bowl on medium speed until light and fluffy.
- Melt chocolate chips in microwave until completely smooth and melted (be careful not to burn the chocolate). Stir in espresso until dissolved.
- Whisk powdered sugar and cocoa powder together.
- With mixer on low speed, add powdered sugar in batches, alternating with melted chocolate, then add vanilla extract; mix until light and fluffy.
- Incorporate into butter on slow speed, alternating with melted chocolate. Add vanilla extract and whip until buttercream.
- Frost those cupcakes however you please.
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