White Cheddar Herbed Biscuits

Yield: approximately 1 1/2 dozen

Prep Time: 15 minutes

Bake: 15 minutes

3 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/2 cup cold unsalted butter, diced

1/2 cup sharp white Cheddar cheese, grated

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh rosemary

1 1/2 cups plus 2 tablespoons heavy cream

Preheat oven to 450 degrees. Line a baking sheet with parchment paper; set aside.

In a large bowl, combine flour, baking powder, salt, and baking soda. Using a pastry blender or two knives, cut in butter until mixture has a mealy texture. Fold in cheese and fresh herbs.

Make a well in the center of mixture. Add 1 1/2 cups cream. Using a fork, blend mixture until dough begins to form. Turn dough out onto a lightly floured surface. Using hands, knead lightly for 3 or 4 turns. Pat dough out to 3/4-inch thickness. Using a 3-inch round biscuit cutter, cut biscuits, rerolling scraps only once.

Place biscuits on prepared baking sheets at least 1 inch apart (although I place mine closer because we like soft edges). Using a pastry brush, lightly coat tops of biscuits with remaining 2 tablespoons cream.

Bake for 12 - 15 minutes, or until light golden brown.

Adapted from Taste of the South, November 2008.

Thai Beef Salad

Prep Time: 15 minutes
Start to Finish: 45 minutes (plus overnight marinating)
Makes 4 servings, 2 cups each (2 for dinner servings)
230 calories per serving1 pound sirloin steak, trimmed of visible fat
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon freshly ground pepper
2 scallions, cut into 1-inch pieces
zest of l lime
3 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
4 cups torn frisee or curly endive
2 cups torn red leaf lettuce
2 tablespoons chopped fresh mint
2 tablespoons untoasted sesame oil

1. Position rack in upper third of oven; preheat broiler. Rub steak all over with soy sauce and black pepper. Place on a a baking sheet, turning once, 14 - 16 minutes for medium-rare to medium respectively. Let rest on a cutting board for 5 minutes.

2. Meanwhile, mix scallions, lime zest and juice, fish sauce, sugar and crushed red pepper in a shallow dish (I use a plastic resealable container.) Slice the steak into thin strips against the grain and cut each strip into bite-size pieces. Add the steak to the marinade, along with any accumulated juices; toss well, cover and refrigerate overnight,

3, Place frisee or endive, lettuce and mint in a salad bowl. Add the steak and marinade, drizzle with oil, gently toss and serve.

I got this recipe in 2005 from Eating Well. I have made it several times; obviously, we like it. It's a great light lunch or supper. I suggest making it as directed then varying the greens and heat to suit your tastes. Enjoy!