This inventive recipe immediately caught my eye because it includes popcorn that’s pulverized in a food processor until it becomes popcorn flour. Whatever you do, just don’t sneeze or be near a fan when you make this flour because the particles are so light, that it doesn’t take much for them to go flying everywhere.
These old-fashioned biscuits, Gibson writes in the book, used to be called “Bride’s Biscuits” — OK, yes, in a rather sexist way — because it was thought that not even just-married women new to cooking could screw them up.
That’s because these biscuits have not only baking powder and baking soda in them, but active dry yeast, as well. With three leaveners, it’s nearly guaranteed these puppies will indeed rise.
Surely, the chef who created the most perfect roast chicken of all time and so many other iconic California cuisine staples was worth trusting on this, even if in the back of my mind, I feared winding up with green beans as pallid as those from a can.
When others shun potatoes, I welcome them with open mouth.
Yes, in this low-carb world, I am the outlier who lusts for spuds.
And when I find a recipe that does them proud, I am beside myself.
Such is the case with “Crispy Semolina Potatoes.”
This insanely good yet simple recipe is by Susan Spungen, a recipe developer, stylist and cookbook author, who is the former food editor at Martha Stewart Living. She was also the food stylist for the film, “Julie & Julia.”
It’s from her newest cookbook, “Open Kitchen: Inspired Food for Casual Gatherings” (Avery), of which I received a review copy. When Spungen cooks, she likes to break down the prep into stages so that it can be spread out over a day or two. That way, it’s less intimidating, especially if you’re cooking for company.