Have you met beurre blanc? This simple, butter-based, emulsified sauce is delicious with eggs and practically any fish or seafood. A good sauce enhances the flavor of so many foods and turns an ordinary dish into a gourmet experience. Though the recipe calls for wine, we used Prosecco and enjoyed the remainder of the bottle ourselves!
2014-05-02 17.34.35-2Also starring in our rendition of this dish are local duck eggs (lots of rich yolk!), aged goat’s milk cheddar cheese from Oak Leaf Dairy (Lebanon, CT), and foraged ramps and garlic chives.
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Cooking side by side in a sunny kitchen, sipping bubbly… this lovely spring meal came together very quickly. Why don’t we make biscuits from scratch more often? They are so good! Poach an egg, slice a still-warm biscuit in half and place the egg in between, spoon on beurre blanc and enjoy!
2014-05-02 17.03.02-2Cheese & Chive Biscuits

2 C flour
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
5 TB butter
1 C buttermilk
1 C shredded cheese
2 TB minced chives

Directions Preheat oven to 450 degrees.

In a food processor, combine flour, baking powder, baking soda and salt.

Add the butter, cut up into chunks, and pulse until all the butter is broken up and it’s starting to form crumbs.

Transfer contents of food processor to a large bowl, add in the cheese and chives and make a well in the center and pour in the chilled buttermilk.

Stir just until the dough comes together. The dough will be very sticky. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round.

Cut out biscuits with a 3-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch.

Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but still will be delicious!)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
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Ramp Beurre Blanc

1/2 cup dry white wine
5 Tablespoons white wine vinegar
2 Tablespoons shallot, minced
8 tbsp. cold unsalted butter (1 stick)
3 ramps, minced
Kosher salt and freshly ground black pepper, to taste

Boil wine, vinegar, and shallot in a 1-qt. saucepan; simmer until liquid is reduced by half, 15–20 minutes. Reduce heat to low; slowly whisk in butter until sauce is smooth.

Stir in, ramps, salt, and pepper; set sauce aside.
2014-05-02 16.44.35Poaching an egg:

Bring a saucepan of water with a splash of vinegar almost to a boil. Break an egg into a small bowl, then gently slide it into the water. Cook for about 6 minutes until it’s well formed and firm or loose to your liking. Spoon out with a slotted spoon, let drain and place on your biscuit.
2014-05-02 17.40.14-3In addition to their work for Connecticut Food & Farm, the talented chefs and photographers who contribute to our blog also do professional work for the food industry. They created this original recipe and set of photos for Oak Leaf Dairy using their aged goat milk cheddar and other local, seasonal ingredients including ramps and duck eggs. Want them to do the same for your farm or specialty food product? Contact us at connecticutfoodandfarm@gmail.com.
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