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Iron Chef

Iron Chef Michael Symon Teaches Us How to Bake Healthy Biscuits

Written on August 13, 2013 at 3:44 pm , by

Baking biscuits and becoming BFFs with Chef Symon. (Photo courtesy of Dannon Oikos Greek Yogurt)

When comfort food is calling your name – especially Southern comfort food – there isn’t anything that fits the bill quite like a  right-outta-the-oven homemade biscuit (paired with chicken and gravy, yes?). Unfortunately, those small circles of delicious can wreak havoc on your waistline in a big way, thanks to calorie-ridden ingredients like buttermilk and shortening. To keep our tastebuds and figures happy, we said yes to a fun night of healthy baking with Iron Chef Michael Symon and  Dannon Oikos Greek Yogurt. While we can’t give you personal kitchen time with Symon, who’s whole-hearted laugh and boisterous personality is super infectious, we can give you his slim-downed solution to your comfort food cravings. Whip up this fluffy biscuit recipe, and maybe tune in to Symon so he’s practically there, too.

Dannon Oikos Plain Greek Nonfat Yogurt Biscuits 

Ingredients

  •  2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 7 tablespoons unsalted butter, cut into cubes and kept cold
  • 1 cup Dannon Oikos Plain Greek Nonfat Yogurt, plus more for brushing
  • 1/4 cup milk
  • Zest of 1 lemon

Directions

Preheat the oven to 450 degrees. Combine flour, baking powder, baking soda, salt, sugar and lemon zest. Add cubed butter and work it into the flour mixture until it resembles coarse crumbs.

In a small bowl, whisk together Greek yogurt and milk. Add to butter and flour mixture. Stir until dough comes together, then knead the rest of the way, being careful not to overwork it. The dough will be slightly sticky when finished.

Turn dough out onto a floured surface and press out to 3/4-inch thickness. Using a cookie cutter or drinking glass, cut into rounds, pressing straight down and not twisting.

Lay biscuits onto a baking sheet and brush tops with extra Greek yogurt. Sprinkle with sugar, if desired. Bake 12-15 minutes, or until golden brown.

Iron Chef Bobby Flay’s Favorite Secret Ingredient

Written on October 1, 2012 at 11:07 am , by

You’ll find Greek yogurt on the menu at many of Flay’s restaurants. (Photo courtesy of Fage)

On Iron Chef, Bobby Flay has slayed the competition using ingredients as varied as buffalo, bananas and blue foot chicken. Clearly, this is one man who knows his way around the kitchen (or grill!). So what’s this Food Network star’s dream secret ingredient? “Greek yogurt. It’s good for so much more than just eating straight topped with honey and berries,” Flay says.

In fact, the tangy dairy item has made an appearance in several of his Iron Chef battles, including a grilled lamb dish with pomegranate and mint yogurt sauce that “takes 60 seconds to make.” [Editor's note: Can we be on the tasting panel?]

Flay loves the versatility of Greek yogurt, using it as a meat marinade, substitute for heavy cream or creme fraiche as a soup-topper, and in dessert, of course. “Frozen yogurt is nothing new, so why not frozen Greek yogurt?” he suggests. “Think of it as a vanilla base and add berries, cinnamon or ricotta cheese.”

Flay, who dreams of taking on Gordon Ramsay in Kitchen Stadium one day, has teamed up with Fage Total to host a recipe contest. They want to see your most innovative, flavorful Greek yogurt ideas. The winner will see her recipe featured on the menu at a special Plain Kitchen event (not to mention a trip to New York City to meet the chef himself)!

To get things rolling, Flay shared one of his favorite snack recipes that includes Greek yogurt: hummus with pita chips. Click below for the recipe, and find more at fageusa.com/plainkitchen.

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