The good news is that it is at time like this when my strange child-like side comes out. First, I decided to buy a blanket-like shawl so I feel like I'm snuggling in my chair at home (kind-of). Then, I bought a table top Christmas tree. Yes....a Christmas tree. It's about 2 feet tall. I got it at Big Lots for $4. I also got the lights and the garland with the decorations for $1 each at Dollar Tree. It's wonderful. About $7 later, there is a tree in the library on the desk that I study. Every time someone walks by, they smile. Love spreading the joy around! Not to mention I suddenly find myself with many new friends attracted to the tree, including those that I've seen around the school but never spoken to and those who I simply did not know existed. I love it! Here's a picture of my tree:
After about a week and half of studying, I finally got a one day break. At the end of the second final exam, I threw my arms in the air, waved them around a little, and said "I'm going home, taking a nap, and watching TV!" So I went home .... bought lunch .... watched TV ... and (you guessed it!) no nap. Why would I ever want to nap now that I have a few hours to play in the kitchen!! (BTW, it got fixed. No more giant hole in my ceiling and choking, toxic particles floating in the air. Woohoo!) I was recently at a buffet where they served this wonderful puff pastry pinwheel with curried veggies in it. (Loved the puff pastry but wished they were less stingy on the veggies...) So with only a few hours to get this done, I decided to make my own spin on this. Alas! The Pinwheel Biscuit with Curried Fillings was born! Here's a picture of it (sorry for the quality):
It took me about 2 hours to make it while dancing to Christmas music and enjoying my new Gingerbread Cookie scented candle. But, nonetheless, here's the recipe....enjoy!
Pinwheel Biscuit with Curried Fillings
Ingredients:
2 1/2 cups all purpose flour (more as needed - see directions)
1 stick (8 tbsp) very cold unsalted butter (cut into very small pieces)
2 tsp baking powder
1/2 tsp baking soda
2 tbsp sugar
1/2 tsp salt
3/4 cup very cold milk (2% or whole)
1/4 cup very cold (not frozen) sour cream
1 1/2 cups frozen mixed veggies (or any fresh veggies you want to use - diced to small pieces)
1/2 piece boneless, skinless chicken breast (diced into very small pieces)
3/4 lb extra large shrimp (de-veined and de-shelled) - cut into 3-4 pieces per shrimp
2 tsp curry powder
1 tbsp extra virgin olive oil
1/2 cup water
salt and pepper to taste
Directions:
1. Add the flour, salt, baking soda, baking powder, sugar and butter together. Blend evenly into course crumbs using two knives or a pastry blender. (I find that a metal-wired potato masher works well too!) If butter begins to soften, put the mixture in the fridge for 15 minutes, then resume.
2. Add the sour cream and 1/3 of the milk to the dry ingredients and blend with a spoon. Continue adding the milk in small batches until the flour all stick together and slightly moist. (But not sticky and wet). If you need to, add more milk or more flour to get the right consistency.
3. On a lightly floured surface, rolled the dough out into a large rectangle. Dust the top lightly with flour.
4. Fold the dough in third like you would a letter.
5. Dust the top of the dough lightly with flour and turn it over. Dust lightly with flour on the new "top-side" again.
6. Rolled the dough into a large rectangle again.
7. Repeat steps 4 - 6 about three more times. (if the dough ever begin to get too soft and sticky, then put it in the fridge (wrapped in wax paper) for 15 minutes.)
8. Line a large cookie sheet with wax paper.
9. Put a piece of wax paper on top of the dough (make sure the paper is large enough to cover the dough).
10. Fold the dough with the wax paper into thirds like you would a letter. This way the layers are separate by the wax paper. Put the dough in the fridge for at least 30 minutes. You can wrap the dough in wax paper and refrigerate overnight if you want.
11. In a pan or a small pot, put in the water, olive oil, veggies and curry powder. Heat until simmering under medium heat. Stir occasionally.
12. Add the chicken. Cook under medium heat until the chicken is all white. (about 5 - 6 minutes) Add some water if needed to keep the ingredients from burning or sticking to the bottom of the pan.
13. Add the shrimp. Cook under medium heat until the shrimp is white but slightly translucent. Stirring constantly. (about 3 - 4 minutes) Add some water if needed to keep the ingredients from burning or sticking to the bottom of the pan.
14. Add salt and pepper to taste.
15. Drain the liquid from the fillings and spread into a thin layer on a large plate. Refrigerate for at least 30 minutes until the mixture is cool to the touch.
16. Preheat the oven to 500 F. Placed the cold dough on a lightly floured surface with the short edge facing you.
17. Spread the fillings evenly over the entire dough, leaving about a 1/2 inch room at the edge.
18. Rolled tightly like a jelly roll. Pinch the two ends as you roll so the fillings won't come out.
19. Wet the top edge with a little water and seal it on to the side of the roll when you're done.
20. Cut the roll into 3-inch pieces with a very sharp and thin knife. (You can also try using the unscented dental floss method. I have not tried that.)
21. Line a cookie sheet with parchment paper (or grease the pan well). Refrigerate for 10 minutes. (You can also refrigerate for up to a few hours if you want to make it later.)
22. Lower the oven temperature to 450 F. Bake the pinwheels for 10 minutes. Turn the pan 180 degrees and bake for another 10 minutes until golden brown.
23. Let cool for 5 minutes and serve as is. Or you can serve it with buerre blanc sauce (see below).
Beurre Blanc Sauce:
This is a French white butter sauce that goes well with most seafood and poultry. Here's a basic recipe for it: http://culinaryarts.about.com/od/buttersauces/r/beurreblanc.htm
I took out the wine (don't have any in the house), and added a little bit of black pepper. I also did not strain the shallot.
Happy Cooking!!! Happy Holidays!!
