"Easy Baking"

Show 102

Northern Virginia Community College
Annandale Campus Hospitality Management Program
8333 Little River Turnpike
Annandale, Virginia 22003-3796

Chef Mike Herbert
Kitchen Manager/Instructional Assistant

Ham and Shrimp Biscuits
(This recipe is a great way to use up leftover ingredients.
Try substituting cooked sausage or chicken for the ham
and shrimp, or even finely minced cooked vegetables.)

The Dough
1)   2 cups All-Purpose Flour
2)   3 1/2 tsp. Baking Powder
3)   2 tsp. Granulated Sugar
4)   1/2 tsp. Salt
5)   1/4 cup Cracked Black Pepper
6)   1/2 cup Vegetable Shortening
7)   1 Unbeated Egg in a measuring cup - with enough milk
        added to equal 2/3 cup.
8)   2 tbs. chopped Chives or Green Onions

1)   Sift together the flour, baking powder, sugar, salt and pepper in a mixing bowl.
2)   Cut in shortening until particles are fine, like large grains.  Add chopped chives
       or green onions.
3)   Add the egg/milk mixture to the dry ingredients all at once.  Then stir until the
       dough is just moistened and stays together.
4)   Knead on a floured surface for 10 strokes, then roll out into a 12 X 10 inch

The Ham and Shrimp Filling
1)   1 each Egg - well beaten
2)   2 cups Ham - minced
3)   1 cup cooked Shrimp - chopped or Whole Salad Shrimp
4)   1 clove Garlic - minced fine
5)   1/8 tsp. Cayenne Pepper

1)   Combine all the ingredients and mix well.
2)   Spread over the dough and roll dough up as for a jelly roll.
3)   Slice into 12 slices and place cut side down on an ungreased baking sheet.
4)   Bake at 350 degrees for 15 to 18 minutes, or until golden brown.

Apple and Onion Tart with Blue Cheese
(Caramelized onions and tart apples and blue cheese
make a savory and sweet tart.  This is great
for brunch or as an appetizer.)

The Pastry
1)   1 1/3 cup Unbleached All-Purpose Flour
2)   1 pinch Salt
3)   7 tbs. Unsalted Butter - cut into small pieces
4)   2 tbs. Sugar
5)   1 Egg Yolk
6)   1 tbs. Ice Water

1)   Sift flour and salt together into a large bowl.
2)   Cut in butter with a pastry blender until mixture resembles bread crumbs.
3)   With a fork, lightly mix in the sugar, egg yolk and enough ice water to make
        a dough.
4)   Press into a ball...then wrap in plastic wrap and refrigerate for 30 minutes.
5)   On a floured surface, roll out the dough to fit a 9" tart pan.
6)   Place dough in the pan without stretching.  Pierce the bottom with a fork.

The Filling
1)   4 cups Spanish Onions - sliced thin
2)   2 Granny Smith Apples - peeled cored and sliced thin
3)   4 tbs. Unsalted Butter
4)   1 tsp. dry Thyme or 2 tsp. Fresh Thyme
5)   1/2 tsp. Salt
6)   1/4 tsp. White Pepper
7)   1 tbs. Cornstarch
8)   1 cup Blue Cheese - crumbled

1)   In a large saute pan, melt the butter.  Then add the onions and saute over
       medium heat until onions are limp and reduced in volume by half...about
       10 minutes.
2)   Add the apples, thyme, salt and pepper.  Then continue to saute until apples
       are slightly softened...about 5 minutes.
3)   Sprinkle cornstarch over the mixture and mix well.
4)   Add the onion/apple mixture to the pastry shell.
5)   Bake in a preheated 400 degree oven for 15 to 18 minutes, or until crust is
6)   Remove from the oven and sprinkle crumbled blue cheese over the top.
7)   Place under a broiler until blue cheese melts...about 1 to 2 minutes.
8)   Allow to cool slightly before cutting and serve warm.

The Kitchen at the Annandale
NVCC Campus

Good Eating!!!