Bobby Flay's Bar Americain Cookbook - Bobby Flay [61]
5 cloves garlic, finely chopped
4 to 6 cups chicken stock, homemade or store-bought, as needed
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh thyme
½ cup chopped fresh flat-leaf parsley
2 large eggs
1. Preheat the oven to 350°F. Butter a 13 × 9 × 2-inch glass baking dish.
2. Spread the bread on a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until light golden brown, about 12 minutes. Remove from the oven and let cool. Put the cubes into a very large bowl.
3. Raise the oven temperature to 375°F.
4. Combine the mushrooms in a large baking dish or rimmed baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 30 minutes.
5. While the mushrooms are roasting, heat the remaining 1 tablespoon oil in a large deep sauté pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
6. Pour off all but 2 tablespoons of the rendered fat in the sauté pan and return to the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock, the sage, thyme, and parsley and season with salt and pepper. Bring to a simmer.
7. Add the mushrooms to the bread. Whisk the eggs in a small bowl and then whisk in a few tablespoons of the warm stock mixture. Add the eggs and the rest of the stock mixture to the bread, season with salt and pepper, and stir to combine. The dressing should be very wet; add more stock as needed. Scrape the mixture into the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown, 25 to 30 minutes longer. Remove from the oven and let cool for 10 minutes before serving.
BREADS AND DESSERTS
BLACK PEPPER BUTTERMILK BISCUITS
TOMATO CORN BREAD
CORN BREAD STICKS
CHIPOTLE BRIOCHE
DEEP-DISH CHOCOLATE CREAM PIE
BLACKBERRY SOUFFLÉ
BLUEBERRY LEMON CRÊPES ♦ BROWN BUTTER SAUCE
GERMAN’S CHOCOLATE CAKE ♦ COCONUT-PECAN-CAJETA FROSTING
RED VELVET CAKE
BOURBON PRALINE PROFITEROLES ♦ BUTTERMILK ICE CREAM
THIN APPLE TART ♦ CINNAMON CRÈME ANGLAISE
SWEET POTATO PIE ♦ CINNAMON CRUNCH ICE CREAM
PUMPKIN BREAD PUDDING ♦ SPICY CARAMEL APPLE SAUCE
PISTACHIO CRÈME CARAMEL ♦ RASPBERRY WHIPPED CREAM
Black Pepper Buttermilk Biscuits
BLACK PEPPER BUTTERMILK BISCUITS
These are everything a good buttermilk biscuit should be: light, flaky, and exceedingly tender. They make appearances all over the menu at Bar Americain; they’re a fought-over item in our bread basket, the basis of Miss Stephanie’s Biscuits and Cream Gravy, and when I’m not feeling the waffles, the perfect accompaniment for fried chicken. A liberal dusting of black pepper gives the biscuits a subtle flush of heat that distinguishes them from the rest. The purists among you can leave out this last step if you prefer your biscuits free of adornment—they’re still melt-in-your-mouth good.
Makes 10 to 12
4 cups all-purpose flour, plus more for shaping
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine salt
12 tablespoons (1½ sticks) unsalted butter, cut into small pieces, chilled, plus 4 tablespoons (½ stick), melted
1½ cups buttermilk, chilled
½ cup heavy cream
2 teaspoons freshly ground black pepper
1. Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
2. Combine the flour, baking powder, baking soda, and salt in a large bowl. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until the mixture just begins to come together.
3. Scrape the dough onto a lightly floured counter. Pat the dough into a 10 × 12-inch rectangle about ¾ inch thick. Use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough and repeat