Thursday, December 15, 2011

Candied Orange Slices

Citrus in California is like zucchini in the midwest: abundant. In North Dakota, where I was raised, folks will warn you to lock your car in late summer for fear of finding bags of squash when you return. We're lucky to have a neighbor who leaves bags of oranges on the handle of our back door from time to time, and at this time of year, if we're not snacking on them or juicing them, we make a few pomanders to place around the apartment and some candied peel or orange slices.

I like to make batches of these candied orange slices and keep them handy for everything from cookie platters to garnishing salads, desserts or meat dishes. Candied slices won't keep as long as dried peel, but the method preserves more of the orange (and doesn't require as much drying time).

This simple recipe can be multiplied as you wish and can be used with grapefruit or lemon (adjust sugar to taste). I candied four oranges using the large Guardian Service fryer and reduced the remaining syrup for drizzling on pancakes or yogurt or mixing into cocktails or marinades, etc.
Candied Orange Slices

1 1/2 cups water
1/2 cup granulated organic sugar
1 organic navel orange, halved and sliced crosswise in 1/4 inch thick slices (about 10 per orange)

  1. In a Guardian Service fryer, combine the water and sugar and bring to a boil. Add the orange slices and cook over medium heat, turning occasionally, until the liquid is reduced to a thin syrup and the orange slices are translucent, about 20 minutes.
  2. Reduce heat to medium low and simmer until the syrup thickens and the slices are tender but still intact, turning occasionally, about 10 minutes.
  3. Transfer the orange slices to a rack to cool.
  4. Further reduce syrup to desired consistency and reserve for another use.
  5. The candied slices can be refrigerated for up to 2 weeks.

Reducing the remaining syrup.
Marmalade syrup, cooling on the window ledge

Thursday, November 17, 2011

Roast Turkey and Gravy

With Thanksgiving week upon us, I thought I'd again post the Guardian Service stove-top method for roast turkey and my own family's gravy recipe, adapted for Guardian Service Ware. A Happy Thanksgiving from our family to yours—in Good Health, Pleasure and Profit!

Guardian Roast Turkey

1) Prepare the turkey (bring to room temperature, remove the neck and giblets from the cavity and rinse thoroughly, pat dry and salt the bird, inside and out). Lather with butter, stuff and truss. In a medium pan (we used the 2 qt dome cooker), roast the neck and giblets over a layer of celery and garlic for an hour, then add water and continue to simmer on low until you're ready to add it to the stuffing and/or gravy (see below).

2) Over a medium burner, heat 2 Tbsp. fat and 2 Tbsp. butter in roaster and coat pan well. Place turkey in roaster and sear, browning all surfaces of the bird, 90 seconds per plane so that the skin caramelizes. (This keeps the juices inside the turkey as it cooks). Be bold! We used two large spatulas, rolled the bird in the pan, and grabbed it with a clean towel. Properly trussed the bird can take some handling. Remove turkey from pan; pouring off and reserving excess fat. Place turkey on its breast on roaster rack and lower into roaster. (Optional: we added two whole jalapeños to the roaster to scent the bird and compliment the Californio theme of our stuffing—see below). Cover with lid and cook over both burners at low heat for 15-20 min/lb.

3) Halfway through the roasting period, flip the bird—that is, turn it to  distribute the juices. Remove the roaster lid and invert it as a resting tray, then remove the rack from the roaster and place turkey in the lid. Turn the turkey on its back, reposition on the rack and return it to the roaster to continue cooking. 

4) The turkey is done when its juices run clear, the wings give and the thigh meat reaches 165℉. Now comes the fun part, finishing by browning the turkey using the deflected heat of the Guardian Service stove-top browning technique. Set roaster to one side of stove, remove lid and position it so it channels the heat over the turkey. Now you are a knight using his shield to roast his catch over an open fire! Turn it any way you please, letting each side of the turkey get a good toasting. Meanwhile baste well to give a healthy brown glaze. 

The Lee-Peterson-Robinson Gravy

My mother's family's method for making gravy is a long-held tradition passed down through my great grandmother Ruth Lee Peterson, as Yankee a Puritan as they came. The method is simple, but requires patience and diligence, for which you'll be rewarded with unparalleled flavor.

1) Over medium heat, reduce the roaster pan drippings until they caramelize and stick. NOTE: It can take 30-40 minutes for the sugar in the drippings to properly caramelize and the fat to separate and run clear. During this window it is crucial that you ignore your nagging doubt and the hand-wringing of loved-ones who think you're burning the gravy and wondering why dinner is getting cold and why you're ruining this festive occasion... Patience—and DON'T SCRAPE the bottom of the pan.

2) When the fat separates from the browned turkey drippings, pour off all but a Tbsp or two of the excess fat and return the roaster to a low heat. NOTE: Because the Guardian Service pan heats evenly, it's harder to get drippings to really hold to the bottom of the pan*. (We used a free-range bird which has very little fat—just enough for the following step, the roux—but if you're cooking a Butterball, you may need a gravy separator for this step).

3) Whisk 2-3 Tbsp. of flour into the giblet stock and add gradually to the roaster, de–glazing the pan and blending continuously until smooth and thick. Salt and pepper to taste and serve. (Note: You can also use leftover water from boiling potatoes (or  pasta) to de-glaze the pan, in which case there's no need for the extra flour—but if you're using the "waterless method" to cook your potatoes, you may not have any starchy water handy!).

Optional: for a heartier gravy, use a blender to incorporate the roasted neck and giblet meat (first removing meat from the neck bones) into some of the giblet stock and add to gravy as well.

*Don't fear a clean-up nightmare—the even heating of the Guardian Service cookware means an easier clean up than cheaper enamel pans which are more likely to scorch.

Monday, October 24, 2011

Roast Pork and Vegetables with Buttermilk Mustard Sauce

I found an early edition of "Mastering the Art of French Cooking" for two bucks at a local a thrift store this week and was happy to add it to our cooking library at last. Juila Child has always been an inspiration, though few food bloggers could claim to know her work as intimately as Julie Powell. Still, I'm happy to rediscover Child and her fellow authors' philosophy on roasts (particularly pork) is in perfect harmony with the Guardian Service Way: 
"... we think pork is more tender and juicy if it is browned in hot fat, then roasted like veal in a covered casserole. This slow, steamy cooking tenderizes the meat and renders out the fat very effectively."
This casserole or "waterless" approach appears in our posts on roast poultry and lamb and is simply this: brown the roast on all sides in hot fat, then cook on a vegetable rack.

Rôti de Porc Grand'Mère
(Casserole-Roasted Pork with Potatoes and Onions)
Adapted for Guardian Service Ware from Volume One of "Mastering the Art of French Cooking" by Juila Child, Louisette Bertholle and Simone Beck

Serves 4-6

2-3 lb boneless pork loin, marinated with Marinade Sèche, see below
4 Tbsp rendered pork fat, lard or cooking oil
2 sweet potatoes
3 potatoes
2 medium onions
2 carrots
2 garlic cloves, whole
a medium bouquet garni: parsley and thyme sprigs and bay leaf
2 Tbsp butter
2-3 apples, cored, peeled and sliced
1/3 cup cider vinegar

Marinade Sèche
(Salt Marinade with Herbs and Spices)
"Fine for all types of fresh pork. This is our favorite, as it tenderizes the pork and accentuates its natural flavor"

Per pound of pork:
1 tsp salt
1/8 tsp freshly ground pepper
1/4 tsp ground thyme or sage
1/8 tsp ground bay leaf
Pinch of allspice
Optional: 1/2 clove mashed garlic

Mix all ingredients together and rub them into the surface of the pork. Place in a covered bowl. Turn the meat 2 to 3 times if the marinade is a short one; several times a day if it is of long duration.

  1. If moist from the salt rub marinade, pat meat dry with clean dishcloth or paper towels. 
  2. Heat 4 Tbsp fat or oil in the Guardian Service Roaster over medium heat, coating bottom of pan well. Add the roast, searing each side for 90 seconds. Remove roast to the serving platter.
  3. Add vegetables and garlic to the roaster, cover and shake to coat vegetables with remaining oil. 
  4. Remove vegetables from roaster, add butter and return to medium heat. Layer sliced apples across the bottom, coating in butter. Return roast on top of apples and surround with vegetables. Top with herb bouquet and sprinkle with cider vinegar.
  5. Cover and cook over medium low heat for 1 hour or more, depending on desired temperature of the finished roast. Allow to rest for 15 minutes, carve and transfer to the Guardian Service Roaster platter. Garnish with roasted vegetables and cover until ready to serve.
A pork loin on a roasting rack of apple rings in the Guardian Service Roaster
After the pork has been cooked and placed on a platter, kept it warm for 10 to 15 minutes while preparing the sauce:

Sauce au Babeurre-Moutarde avec Poivre Vert
(Buttermilk Mustard Sauce with Green Peppercorns)
an adaptation of "Sauce Moutarde à la Normande" 

1/3 cup cider vinegar
2-3 dozen green peppercorns
1 cup buttermilk
2-3 tsp dry mustard
1-2 Tbsp softened butter
  1. Strain the meat and vegetable juices into a bowl. Degrease, if necessary.
  2. Reduce vinegar and green peppercorns until about 2-3 Tbsps of liquid.
  3. Pour in meat and vegetable juices and boil down rapidly until about 1 cup.
  4. Reduce heat, add buttermilk and simmer for 5 minutes, stirring in salt to taste.
  5. Whisk in dry mustard and simmer 2 to 3 minutes more. Sauce should be thick enough to coat a spoon lightly. Correct seasoning.
  6. Off heat and just before serving, swirl in the butter by bits, then pour the sauce into warmed Guardian Service gravy boat.

Tuesday, October 11, 2011

Cranberry Walnut Oat Scones

I recently sent some friends a Guardian Service 15" Service Tray as a wedding gift, knowing that they'd come to value it, as I do, for the wonderfully crispy crust it produces on homemade pizza. But because the tray, purchased online, arrived from a third-party seller and I couldn't be there to explain, they put it into use just as its makers intended: as a beautiful serving tray. Indeed, all Guardian Service ware was intended to go directly from "stove to table," with its part Arts and Crafts/part Space Age–Streamline esthetic.

But the tray was never marketed as I've come to use it most, as a baking sheet. Part of the cookware's pitch was its "top-stove" technology—baking on a burner, from quick breads in the Duplex Utility pan to layer cake in the Kettle/Canner—yet the service tray is perfect for traditional oven baking: the thin, rough-textured aluminum resists sticking and distributes heat evenly, creating crisp crusts for pizza or the perfect finish on an eggy holiday gougères.

So in honor of my friends' wedding, here's another recipe well suited to the 15" tray: scones.

I prefer the heartier, Scottish–style scones and the tray is just the right size to bake up a half-dozen large triangle scones. Variations are endless, from savory herb and cheese combinations to the fruit and nut sort featured here.

Cranberry Walnut Oat Scones

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup rolled oats
2 1/2 tsp. baking powder
1 Tbsp. sugar
Gently pat dough into round.
1/2 tsp. salt
1/4 cup chopped walnuts
1/4 cup dried cranberries
2 tsp. orange zest
1/4 cup butter
2 eggs
1/4 cup half and half
  1. Preheat oven to 450ºF.
  2. Mix dry ingredients and cold cut butter into flour mixture until the size of small peas using a pastry blender or two knives.
  3. Beat eggs in separate bowl, reserving 2 Tbsp. to brush tops of scones before baking.
  4. Add half-and-half to remaining eggs.
  5. Make a well in dry ingredients, add wet ingredients and as Irma Rombauer cautions us, "Combine with a few swift strokes. Handle the dough as little as possible."
  6. Turn dough out onto the tray, pat into a large round (approximately 2 inches thick), then slice into six equal wedges with a silicone knife or other scratch-proof tool.
  7. Brush triangles with beaten egg and sprinkle with sugar.
  8. Bake for 20 minutes or until browned.
Separate with a scratch-proof tool such as this silicone knife.
Brush tops of scones with reserved egg.

Jalapeño Cornbread

This traditional cornbread recipe was adapted from "Guardian Service Tested Recipes" to suit the Californio theme of our Gold Rush Stuffing in last year's Thanksgiving post on roast turkeyIt cooks to golden-brown perfection in the 10" Guardian Service Breakfast Fryer.

Jalapeño Cornbread
1 medium onion, chopped
2-3 jalapeño peppers, seeded, finely chopped
1 cup flour
2 tsp. baking powder
1 tsp. salt
2 T. sugar
2 cups cornmeal
2 eggs
2 cups milk or buttermilk
4 T. melted butter, plus more for sautéing onion and peppers

  1. Melt butter in 10" Guardian Service breakfast fryer and reserve 4 T for batter. In remaining butter, sauté onion and peppers until tender.
  2. Sift together flour, baking powder, salt and sugar. Add cornmeal.
  3. Beat egg, add milk.
  4. Mix quickly with dry ingredients and pour batter over the onion and pepper mixture.
  5. Pour melted butter over top and cut through batter with a spatula.
  6. Bake in oven at 400℉ (or in a layer pan on high in Guardian Service Kettle Canner) for 20-30 minutes or until a toothpick inserted at the center comes out clean.

Monday, September 12, 2011

Guardian Service Demonstration Dinner

In its day, Guardian Service ware was sold door-to-door, often at neighborhood parties where a salesman would prepare a demonstration dinner. Similar to the later Tupperware parties, the sales strategy relied on showing the product to the customer first-hand. The salesmen prepared and presented meals to highlight their pitch: the economic and nutritional advantages of waterless cooking the "Guardian Service Way." The hostess would receive a caddy of highball glasses with matching coasters or candlesticks or salt and pepper set, or other such gift. These dinners were often publicized with listings in the social register, such as the one pictured below.

A typical Guardian Service Demonstration Dinner notice
from the Granite Falls Press, WA (June 19, 1947)
Last week we recreated the Guardian Service Demonstration Dinner (while trying to keep our "Knights of Nutrition" proselytizing on medium low). We packed up the Guardian Service Roaster, Duplex Pan and Economy Trio Cookers, and the Beverage Urn and Coffee Maker and prepared a dinner for eight at our friend Nancy's home in Venice. Among those in attendance were our friend Dirk (who we discovered had sold waterless cookware in his college years) and Sam Watters (author of the LA Times' Lost LA feature on our Guardian Service cookware collection).

We wanted to cook an elegant dinner that would showcase the key advantages of Guardian Service Ware (the economy and nutrition of stove-top, waterless cooking) with fresh, local, seasonal fare, so we left planning the menu until we shopped our ingredients, starting with the cut of meat.

The family farm on which I was raised in North Dakota maintains a small herd of free-range beef cattle which are integral to its organic, bio-dynamic, self-sustaining ecosystem. Here in Los Angeles, we're fortunate to receive most of the red meat we consume from my family's farm, so we never really consider buying beef raised in a feed-lot Cowschwitz. Regular outbreaks of food-born illness have heightened public awareness of the health and environmental risks involved in raising and eating hormonally and genetically modified animals. Whenever possible, we look for a butcher who sources meat from ranches employing ethical, humane practices.

We've been reading and hearing about Lindy & Grundy for over a year and thought what better way to showcase the Guardian Service Roaster than with something special from this excellent charcuterie?

Proprietress Amelia Posada greeted us at the door with a friendly hello—fresh as milk, raven hair tied up in a red kerchief with Bow lips stained to match, a Rosie the Riveter of the Rib Roast. I told her what I had in mind and how many we were serving and she presented a butterflied leg of lamb, artfully trimmed and aged to perfection (and as with all their meats, local, pastured and organic). We'll be back to try the half beef/half bacon ground mix Amelia recommends for a blue cheese-topped burger…

As we shopped for produce at the Farmers Market at Fairfax and 3rd, I surfed some recipe sites for inspiration. All the local organic vegetables and spices we needed were available for the seasonal Persian lamb dish below. We altered a few ingredients from the original recipe, roasting the garlic and jalapeño in advance to mellow and sweeten their effects on the meat.

We prepared one pot each of carrot coins, red and white new potatoes and red and white cabbage in the Guardian Service Economy Trio Cookers (or "triangle pans" as they're often called). And for dessert: a lemon pound cake cooked stove-top in the Duplex Utility Pan, topped with fresh strawberries muddled with brown sugar and plain yogurt and served with Guardian Service Coffee.

Roast Garlic Stuffed Leg of Lamb
inspired by Fakdeh Mehshi Khodra

2 cups chopped fresh flat-leaf parsley
1 cup chopped fresh mint leaves
25 cloves garlic, peeled, roasted and mashed
2 Tbsp olive oil
1/2 tsp finely chopped jalapeño pepper
2-3 carrots, sliced in half lengthwise
1 large onion, quartered
1/2 tsp ground allspice
1/2 tsp grated nutmeg
1/2 tsp ground cloves
1 tsp fresh ginger, minced
2 tsp salt
1 tsp black pepper
4 1/2 pounds boneless leg of lamb, butterflied, trimmed of excess fat, rinsed, and patted dry
1 pound onions, halved
1/4 cup apple cider vinegar
1 cup red wine*
1 Tbsp cornstarch or flour

*Verjus, a sour grape juice, is traditional for a Muslim recipe. Vinegar and wine are a fine substitute.

  1. Lightly coat 2 dozen peeled garlic cloves in a small or medium sized pot. Cover and place over medium high heat for 5 minutes, until lid is warm to touch, reduce heat to low and roast for 30 minutes, shaking pot occasionally to keep cloves from sticking.
  2. Add minced jalapeños and continue to roast additional 5-10 minutes. Remove pot from heat and allow to cool.
  3. Using a food processor or blender, blend the roast garlic and jalapeño together with chopped mint and parsley and set aside.
  4. Rub the dry spices and ginger into the prepared cut of meat, massaging well.
  5. Spoon a ribbon of the garlic paste into the center of the cut and roll into a roast, securing with kitchen twine.
  6. Heat 1-2 Tbsp of olive oil in the Guardian Service Roaster over medium heat and coat bottom of pan well. Add the roast, searing each side for 90 seconds. Remove roast, add the halved carrots and quartered onion to the bottom of the roaster to form a cooking rack to support the roast. Return roast to pan, add any remaining garlic paste to the top,  and sprinkle generously with cider and wine.
  7. Cover and cook over medium low heat for 1.5 to 2 hours, depending on desired temperature of the finished roast. Allow to rest for 15 minutes, carve and transfer to the Guardian Service Roaster platter. Garnish with roasted carrot and onion and cover until ready to serve.
  8. Reduce the remaining roast and vegetable drippings over medium low heat, adding a tablespoon of cornstarch or flour mixed an equal amount of water or wine to the gravy to thicken, if desired. Serve with roast and vegetables.
Rubbing spices into the lamb

Adding the roast garlic-jalapeño-mint-parsley paste

Rolling and trussing the roast with kitchen twine

Searing all sides of the roast seals in the moisture
The prepared leg of lamb resting on a vegetable rack, ready cover and roast
For advice on preparing the carrots, potatoes and cabbage, visit our previous blog post on cooking vegetables the "Guardian Service Way."

Guardian Service Lemon Pound Cake
Adapted for the Guardian Service Duplex Utility Pan. Serve warm or cold. Make ahead, freezes well.
1/2 pound (2 sticks) butter
1/2 cup sugar, more if desired
4 eggs, beaten
2 lemons, juice and zest
3/4 cup milk
1/2 cup sour cream
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
  1. Blend butter until creamy, add sugar, then eggs and lemon juice and zest.
  2. Sift together remaining dry ingredients and fold together with remaining wet ingredients.
  3. Spoon into heated, buttered Duplex Utility pan, close and cook for 13-15 minutes on medium low heat. Flip pan and cook additional 13-15 minutes.
  4. Remove from heat and allow to rest unopened an additional 10-15 minutes.
  5. Open pan and gently run a knife along the edge of the cake to loosen, remove to baking rack and cool. Slice and serve with fresh strawberries and yogurt.
Tasty cake, stove-top
Don't miss our other blog posts with recipe ideas for the Guardian Service Duplex Utility Pan and instructions for making Guardian Service Coffee.

Saturday, September 3, 2011

Two Seasonal Sauces

Here are a pair of sauces—cooked up Guardian Service style—that celebrate two end-of-summer flavors: peppers and figs; perfect with any grilled meal or outdoor lunch. Serve them fresh or water bath can them to savor later.
The "waterless cooking" method is especially suited to sauces like these because it intensifies and marries the flavors. These can be made ahead in any medium-sized Guardian Service unit (a "triangle"pot, fryer, dome cooker, etc). Each sauce requires adding ingredients at earlier or later stages, so that all reach the desired texture and don't over or under-cook. 

Sweet Hot Pepper Relish
Serve with hot dogs, hamburgers, sloppy joes...
Makes 3-4 cups

4 sweet peppers
2 hot peppers
2 carrots
1 medium sweet onion
2 Tbsp. sugar
1/4 cup apple cider vinegar
juice of 1/2 lemon
pinch celery seed
salt, pepper to taste

  1. Prepare hot peppers: wash, seed and remove stems from peppers (you may want to use latex gloves for this). Coat with olive oil, add to GS unit and roast on medium for 20-30 minutes, shaking unit occasionally to keep peppers from sticking. Set lid slightly ajar for last 10 minutes to allow moisture to escape. Remove peppers and allow to cool.
  2. Dice carrots into bite-size pieces and add to Guardian service unit. Begin roasting carrots over medium heat.
  3. Meanwhile, prepare sweet peppers: wash, seed and remove stems. Dice sweet and hot peppers and sweet onion together. Add to the roasting carrots, reduce heat and allow all vegetables to cook together for 10-15 minutes, just long enough for the carrots, onions and sweet peppers to retain a slight crunch.
  4. Remove from heat and add remaining ingredients and stir until well-coated; allow to cool. Chill and serve.

Fig and Lavender Chutney
A simple but elegant chutney to serve with pork, chicken, salmon or mahi-mahi, polenta...
Makes 3-4 cups

7-8 large, ripe sweet figs (Turkey, Violette de Bordeaux, Black Mission)
1 medium sweet onion
1 Tbsp butter or oil
1/4 cup balsamic vinegar
2 tsp. garlic powder
1 Tbsp agave nectar and/or honey
4 lavender flowers
1 jigger bourbon
pinch fresh ground clove
salt and pepper to taste

  1. Chop onion and sauté in butter (or oil) in Guardian Service unit until translucent.
  2. Add balsamic vinegar, garlic powder, agave and/or honey and continue to cook.
  3. Chop figs and lavender flowers and add to onion. 
  4. Add remaining seasoning (clove, salt, pepper and bourbon) and cook for twenty minutes or until the figs cook down into a sauce.
  5. Serve warm or cold.

Tuesday, August 23, 2011

Retro Rennovation

The NY Times recently did a feature ("Restoring the Retro House") on Pam Kueber and her excellent "Retro Renovation" blog, which features a "daily dose of midcentury remodeling resources, home design inspiration, thrifty finds and a generous community of people passionate about their vintage and postwar homes—'modern' and 'modest' alike." We've added her site to our Blog Roll—check it out.

Strawberry Shortcake in the Guardian Service Duplex Utility Pan

Most often this hinged pan is used to prepare omelets (and it will, indeed reward you with lofty, golden omelets once you understand its eccentricities). But the marketing team of the Century Metalcraft Corporation dubbed it The Guardian Service Duplex Utility Pan for a reason. True to its "Kitchen of Tomorrow" name, the pan works as mini-Dutch oven to cook up a meal for two quickly and fuel-efficiently. We like putting the pan through its paces (and have adapted it for various uses) but these quick biscuits prove one of the best: the entire dessert takes less than 30 minutes to prepare, from assembling ingredients to presentation.

I've adapted the Shortcake recipe from the Guardian Service Tested Recipes cookbook to yield enough dough for two large biscuits. While I replaced the shortening in the recipe with butter and reduced the sugar slightly, the biscuits turned out light and fluffy (make sure not to over-handle the dough—rolling and shaping with your hands is sufficient).

Freshly whipped heavy cream is traditional (perhaps with a drop of brandy and scant sugar) but here I've substituted a yogurt sauce (scented with agave nectar, nutmeg and vanilla and added a drizzle of pomegranate molasses to the berries in place of a sugar glaze.

Guardian Service Strawberry Shortcake
The classic summertime dessert adapted for the Guardian Service Duplex Utility Pan

1 cup flour
2 tsp baking powder
2 Tbsp sugar
pinch salt
2 Tbsp cold butter, diced (plus more for pan)
1/3 cup milk
1 egg
1 dozen fresh organic strawberries, sliced
2 Tbsp pomegranate molasses (optional)

Low-Fat Yogurt Sauce
1 cup low-fat yogurt
2 Tbsp. agave nectar
1/2 tsp. pure vanilla extract
pinch fresh–ground nutmeg

  1. Mix dry ingredients (flour, baking powder, sugar, salt)
  2. Cut cold butter into flour. Beat egg, add to milk and mix into flour with pastry blender.
  3. Turn out onto floured board, roll and shape into biscuits by hand, using a light, deft touch.
  4. Heat Duplex Utility pan, add butter and drop biscuits into pan.
  5. Close lid, cook for 8-10 minutes until bottoms are browned. 
  6. Open pan, heat opposite side, add pat of butter and coat pan. Close lid, flip pan and brown biscuits on other side.
  7. Remove biscuits from pan, halve and fill with strawberries, top with yogurt sauce.

The complete Guardian Service dessert: Strawberry Shortcake and Coffee