Thursday, August 8, 2013

Random Cookbook of the Week: I'm Just Here for More Food

This week I drew Alton Brown's main baking cookbook, I'm Just Here for More Food. He divides all baked good by their mixing methods--the Muffin Method, the Creaming Method, the Custards, etc.--and I decided it was high time I got in some more practice at the Biscuit Method

Blackberry Grunt

For the blackberry filling:
- 1 c. water (8 oz)
- 1 c. sugar (7.5 oz)
- 4 c. fresh or frozen blackberries (1 lb 3 oz)
- 1/2 tsp ground ginger (1/8 oz)

The dry goods:
- 2 c. all-purpose flour (9.5 oz)
- 2 tsp baking powder (1/4 oz)
- 1/4 tsp baking soda (1/8 oz)
- 1 tsp kosher salt (1/4 oz)

The fat:
- 4 T unsalted butter (2 oz/ 1/2 stick), frozen

The liquid:
- 1 c. buttermilk (8 oz)

Make the blackberry filling: Place the water, sugar, blackberries, and ginger in a Dutch oven and place over medium heat. Bring to a simmer and cook, stirring occasionally, for 15-20 minutes, until the liquid is thick enough to coat the back of a spoon. Allow 5-10 minutes longer if using frozen berries.

Preheat oven to 400F.

While cooking the filling, assemble the dough via the BISCUIT METHOD, as follows:
- Scale or measure all ingredients.
- Pulse dry goods in food processor for 3-4 pulses, then move to a large bowl.
- Rub fat into the dry goods until about half the fat disappears and the rest is left in pea-sized pieces. Place in the freezer to keep the fat solid.
- Make a well in the center of the dry goods/fat mixture. Pour the liquid into the well and quickly mix using a rubber spatula or wooden spoon.

Drop the dough over the fruit mixture by the tablespoonful, evenly distributing it over the top. Bake for 15-20 minutes, just to brown the top of the dough. For a browner crust, brush with butter and broil until golden.

Remove the pot from the oven and allow the grunt to rest 10 minutes before serving.

This turned out DELICIOUS. However, the biscuit topping baked up just a little bit too heavy. I think I'm still overmixing the fats. Next time I make a biscuit dough, I'ma stop when I think it can't POSSIBLY be blended enough and see how it turns out.

Next up: The Gourmet Cookbook

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