Within the last couple of years cacio e pepe has become such a culinary buzzword. Every pasta-driven instagram posts it almost on a daily basis. I’ve seen people say cacio e pepe is the new alfredo, whatever that means.
Like any hot trend there has been some elitism that has rode alongside it. From arguing the pronunciation to claiming if you don’t have pecorino made with milk from a virgin sheep that is then processed by the spirit of nonnas past then you’re doing it wrong.
While you do want to make everything right and perfect as possible, here’s the deal. Cacio e pepe=cheese and pepper. That’s the literal translation. You know what tastes great with cheese and pepper? That’s right, mother-hecking buttermilk biscuits!
The true beauty of this drop biscuit recipe is there isn’t an intense amount of work to it. Once your oven’s preheated the whole thing takes about 15 minutes. What could be better???
P.S. this is a small batch recipe that makes about 6-8 biscuits. Feel free to multiply for more goodness!
I have a friend who’s been tending to a pretty massive farm. She recently posted on Facebook asking if anyone wanted to buy some beautiful mushrooms that popped up from a super bloom she had. Words can’t describe how quickly I hopped on getting a pound of fresh mixed ones and a few ounces of dried hen of the woods. Half of the fresh went to a steak dinner. For the other half there was only one way to go: risotto.
I posted before about the concept of a double mushroom dish in my double mushroom pasta. The concept is to have the mushrooms not just on top or stirred in, but also within the liquid the starch is cooked in to create a reinforced mushroom flavor. This time instead of mushroom pasta water I’m using a mushroom stock for the risotto stirring.
Risotto is a top tier comfort food for me anyway, but with all this shroomy goodness I’m feeling good!
Like almost any southerner I’m a sucker for a good mac and cheese. What’s more comforting than carbs and cheese? Simple: carbs, cheese, and a crap ton of seafood. I based this recipe off of a traditional macaroni pie recipe, but with some switched up cheeses as well as the addition of shrimp, scallops and (admittedly imitation) crab.