Better Homes & Gardens



Recipes by Vivian Howard, author of This Will Make It Taste Good.


“Don’t let some of the ingredient­s deter you,” Vivian says. “I’ve knowingly fed this to olive- and anchovy-haters, and everybody wanted more.” For a vegetarian version, omit the anchovies. HANDS-ON TIME 15 min.

TOTAL TIME 1 hr. 5 min. 2 medium shallots 2 garlic cloves

3 Tbsp. red wine vinegar ²∕3 cup Castelvetr­ano olives, pitted

1 ¹∕2 Tbsp. capers, rinsed 2 oil-packed anchovy fillets 1 bunch fresh flat-leaf parsley (about 1 cup packed)

2 ¹∕2- oz. pkg. fresh mint (about ¹∕2 cup packed)

Grated zest of 1 lemon ¹∕4 cup fresh lemon juice 1 tsp. hot sauce

1. In a small food processor mince the shallots and garlic, then stir them together in a small bowl with the red wine vinegar. (We want the shallots to pickle a bit, so set mixture aside about 20 minutes.)

2. Meanwhile, mince the olives, capers, and anchovies in the food processor. Transfer to a medium bowl. Pick the leaves and small stems from the parsley and the leaves from the mint; mince in the food processor. (It may take a little while to get them all fully processed.) Transfer herbs to the bowl with the olive mixture.

3. Add the pickled shallot mixture, lemon zest, lemon juice, hot sauce,

¹∕2 cup extra virgin olive oil, and ¹∕2 tsp. kosher salt to the bowl with everything else. Stir it all together and let the vinegary puddle of green sit for a minimum of 30 minutes before serving. Makes 2 cups.

TIP Little Green Dress can be kept refrigerat­ed in a sealed container up to 1 month. (Don’t relegate it to the freezer. LGD doesn’t respond to the lack of attention and cold environmen­t.) Just make sure all the green stuff i s submerged in a bit of olive oil to prevent browning.

PER TBSP. 37 cal, 4 g fat (1 g sat fat), 86 mg sodium,

1 g carb


hands-on time 35 min. total time 1 hr.

2 cups grated Parmigiano­Reggiano cheese (3 oz.) (Vivian uses a microplane.) 2 cups shredded Fontina cheese (8 oz.)

1/3 cup mayonnaise

21/ 2 cups all-purpose flour, plus more

to flour your work surface

1 Tbsp. granulated sugar

21/ 2 tsp. baking powder

1 tsp. baking soda

10 Tbsp. cold unsalted butter, cut into

1/2- inch cubes

11/ 2 cups buttermilk

2/3 cup Little Green Dress (opposite),

drained of all its liquid

1. Preheat oven to 350°F. Cut eight 6-inch squares of foil and arrange them on a baking sheet. (Each square of foil will hold its own biscuit.)

2. In a medium bowl stir together the Parmigiano, Fontina, mayonnaise, and 1/2 tsp. ground black pepper. Set aside.

3. In a large bowl whisk together the

21/ 2 cups flour, the sugar, baking powder, baking soda, and 1 Tbsp. kosher salt to combine. Using a fork or a pastry blender, cut the butter into the dry mixture until butter pieces are the size of small peas. Add the buttermilk and stir until dough comes together.

4. Once the dough is manageable, flour your work surface and turn the dough onto it. Fold dough in on itself about four times, kneading gently and taking care not to overwork it.

Incorporat­e more flour as necessary to keep the dough from sticking to work surface. Roll dough into a 10-inch square that is 1/2 inch thick.

5. Cut the dough into sixteen 21/ 2- inch squares. Coat each of the foil squares on the baking sheet with nonstick cooking spray. Put one biscuit square in the middle of each foil square. Top each biscuit with a scant 3 Tbsp. of the cheese mixture and about 1 Tbsp. Little Green Dress. Top each with one of the remaining biscuits. Do not press down or try to crimp the edges. Lift the sides of the foil square up the sides of the biscuit. Repeat with remaining biscuits. Each biscuit stack should look like a foil package with an open top. (Do not close or seal the packages. If you do, the biscuits will steam instead of brown.)

6. Slide the pan onto the middle rack of your oven and bake 22 to 25 minutes, until they are browned a bit on top. Serve them warm or at room temperatur­e. Makes 8 sandwiches. per sandwich 601 cal, 42 g fat (20 g sat fat), 94 mg chol, 1,561 mg sodium, 38 g carb, 1 g fiber, 5 g sugars, 19 g pro Q

$16; readvoraci­
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