This is the fall version of the Test Kitchen I would guess. Last week, I had a ginormous hubbard squash and a bunch of pretty little sugar pumpkins from Iacopi. I roasted both of these – making a soup with the squash and pumpkin biscuits.
Onto the menu:
Pumpkin Buttermilk Biscuits w/ home churned butter
Hubbard Squash & Dogfish Punkin Ale Stew served w/ sous vide beef shank
Onto the pics:
Stew was fragrant and amazingly tasty with the sweeter spice notes from the beer spelled out nicely. The shank was actually still very pink in the inside because I essentially just brought it back to temp when it cooked in the stew. You could easily braise all the meat in the beer over 3-4 hours and then add the roasted squash to finish for 1-2 hours. That would also be a kickass stew.
Biscuits were nice and fluffy, but just a smidge too dense. I’m sure the butter temp was very cold, so maybe the dough was a little too wet/dense because of the pumking buttermilk mixture. I might have to account for that or find a way to get a little more rise out of the baking soda/powder combo. Definitely still tasty as hell. I did also go with shortening this time since I had it, but next time I may go back to my all butter recipe. Just needed a itty bitty tweek and I’m there.