PTCC: Sun Dried Tomato, Bacon & Goat Cheese Sandwich

I’m kind of really excited for this month’s Pass the Cookbook Club.  We’re cooking from a blogger’s cookbook!

PCBC-post-image

This month we were given three recipes from The Smitten Kitchen Cookbook.  The choices were Cheddar Swirl Breakfast Buns, Tomato Scallion Shortcakes with Whipped Goat Cheese (the cover photo!), or S’mores Layer Cake.  The cake instantly called my name, but I’m sort of dessert-ed out.  Weird, but it happens sometimes.  The breakfast buns would totally work since they were perfect for bacon month, but I figured everyone and their mom would pick that recipe.  So I made the Shortcakes, and added bacon.

Sun Tom, Bacon & Goat Cheese Sandwich 1

First off, these shortcakes are yummy.  I was worried about the scallions taking over the biscuit and just getting a big mouthful of them and having this overpowering onion taste in my mouth.  It never happened.  They were perfectly balanced.  I will say my dough was super sticky and pretty wet.  I kneaded probably an extra 1/4 cup of flour in before cutting them out.  So if your dough is sticky too, just add some flour, a tablespoon at a time, until the dough is manageable.

Sun Tom, Bacon & Goat Cheese Sandwich 4

I’m kind of a baby about goat cheese.  My cousin Ivan made Fried Goat Cheese with Confit Onions  for his tapas dinner when we were all in Washington for his sister’s wedding.  {You remember his Vegetable Crepes and Bacon Wrapped Scallops in Pomegranate Sauce?}  The goat cheese was SUPER pungent.  My mom had never had goat cheese before and she kind of freaked out.  I’m definitely a mild goat cheese person.  The “it smells like the goat on the farm” stuff is NOT for me.  So I found a nice mild goat cheese.  It was good.  There’s a nice tang and no all-up-in-your face aroma.

Sun Tom, Bacon & Goat Cheese Sandwich 3

Sun Dried Tomato, Bacon & Goat Cheese Sandwich

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6 to 8 sandwiches

from The Smitten Kitchen Cookbook

Ingredients

    Scallion biscuits:
  • 2 cups + 2 tablespoons all-purpose flour, plus more for dusting
  • 2 tablespoons baking powder
  • ¾ teaspoon salt
  • 5 tablespoons unsalted butter, chilled, and cut into small cubes
  • 1 green onion, thinly sliced {light and dark green parts}
  • 1 cup milk
  • Toppings:
  • 3 tbs heavy whipping cream
  • 4 oz goat cheese, softened
  • 3 pieces bacon, cooked crispy and crumbled
  • Sun dried tomatoes

Directions

  1. Preheat oven to 425 degrees F.
  2. In a large bowl, mix together flour, baking powder, and salt. Using a fork or your finger tips, work the cold butter into the flour mixture until it resembles a coarse meal. {Think making biscuits or a pie crust.}
  3. Stir in the green onion and milk until a dough forms. Transfer dough to a floured surface. Knead dough 10 to 15 times, adding flour as needed. Pat out to about a 1" thickness and cut into 3" rounds. Place shortcakes on a Sil-Pat (or parchment paper) lined baking sheet.
  4. Bake for 15 minutes, until golden brown on top. Remove from oven, and transfer to a wire rack to cool
  5. In a medium bowl, beat together heavy cream and goat cheese until smooth and light. Stir in bacon.
  6. Cut shortcakes in half. Spread goat cheese on bottom half and top with sun dried tomatoes {I added a lot cause I love sun dried tomatoes}. Replace top half and eat your sandwich!

Notes

The original recipes uses a tomato salad instead of sun dried tomatoes. I just don't like raw tomatoes so I switched them out.

Tomato Salad: 1 tablespoons olive oil 1 1/2 tablespoons red wine vinegar 1/8 teaspoon salt Pinch of sugar Freshly ground black pepper ½ pound cherry or grape tomatoes, quartered (mixed colors preffered)

Whisk together oil, vinegar, salt, sugar, and pepper. Add tomatoes and toss to coat.

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See the other recipes we’re making this month by clicking the photos below.

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