S1 E7: Fat Bert and Fat Bobby Kelly …with Michelle Wolf

Something's Burning

From the Something’s Burning vault – back when I was fat and so was Bobby Kelly. Plus, Michelle Wolf’s talking about her acid reflux, which is something Bobby and I know all about. We also dive into our thoughts about reading, our favorite foods, and I make Eggs Benedict on Cheesy Biscuits.

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CHEESY BISCUIT EGGS BENEDICTION

BISCUITS

INGREDIENTS:

Buttermilk

Sour Cream

AP Flour

Baking Powder

Baking Soda

Salt

Cold Butter

Shredded Cheddar Cheese

Sliced Scallions

STEPS:

1. Whisk together buttermilk and sour cream in a small bowl.

2. In the bowl of a food processor, combine flour, baking powder, baking soda, and salt; process until blended.

3. Scatter cold butter patties evenly over the flour and pulse until the mixture resembles coarse meal

4. Transfer to a large bowl.

5. Add the buttermilk mixture to the flour mixture; fold until just combined.

6. Transfer the dough to a floured work surface; knead until it just comes together, adding extra flour as necessary.

7. Roll the dough into a 12” square; fold sides in to form a 4” square.

8. Press the square down and roll it out again into a 12” square.

9. Sprinkle cheddar cheese and sliced scallions over the dough square; fold into a 4” square again.

10. Roll the dough again into a 12” square.

11. Cut six 4” rounds out of the dough with a floured biscuit cutter.

12. Transfer to a parchment-lined baking sheet, spacing them about 1” apart.

13. Form the dough scraps into a ball; knead and repeat rolling process until big enough to get more biscuits.

14. Brush the tops of the biscuits with the melted butter; bake at 425° until golden brown and well risen, about 15 minutes, rotating the pan halfway through.

EGGS BENEDICT

INGREDIENTS:

unsalted butter

large eggs

egg yolks

fresh lemon juice

cayenne or hot paprika

Kosher salt and freshly ground pepper

white distilled vinegar

Kosher salt

English muffins

Canadian bacon

chopped chives

chopped dill, tarragon or parsley

STEPS:

1. Make the hollandaise:

* Melt unsalted butter in a small pot over medium heat until it’s foamy but not beginning to brown, 3 to 4 minutes.

* Place egg yolks and 2 teaspoons water in a blender.

* Start blending, and, working very slowly, add the hot, melted butter until it’s all incorporated.

* Add lemon juice and cayenne; season with salt and pepper.

* Transfer to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin; set aside.

2. Poach the eggs

* Fill a medium pot with 3” of water.

* Add vinegar, season with salt and bring to a simmer

* Using the handle of a spoon, stir the water with a clockwise motion.

* Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk.

* Repeat with remaining eggs — you could probably do up to four at a time.

* Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it's not quite done, slide it back in for another minute or so.

* Let cook until the whites are just set, but the yolks are still completely runny 4 to 5 minutes; let eggs drain on a towel-lined plate.

3. Cook ham in a medium skillet over medium-high heat until golden brown and just crisp at the edges, about 6 minutes.

4. Assemble the Benedicts.

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