
It’s amazing what photo software can do to a picture taken in almost complete darkness! I couldn’t even see the biscuits in my viewfinder, hardly. And yet, even though the photo was taken without flash, hand-held for at least 2 seconds, it came out! So I brightened it up, decreased the yellow saturation, and voila!
And these little biscuits were just fabulous. I must say! But I haven’t made them myself – these were tasted and devoured at a first-class restaurant, A.R. Valentien (named after the famous artist) near San Diego (actually La Jolla, very near the University of California, San Diego). At the Lodge at Torrey Pines. The chef, Jeff Jackson, gives out the recipe, gratis. How nice!
Our son, his wife, and our grandson were staying at the resort for a long-needed vacation, and they invited us to join them for the afternoon and dinner at the restaurant. Of course we would! Having never been to the well-known resort or the restaurant either one, we knew it would be very enjoyable.
Here are two pictures I took on the front (ocean side) of the hotel. The hotel overlooks a 36-hole golf course (the U.S. Open sometimes plays there), well known in pro golf circuits.


I didn’t take any photos in the restaurant (except the biscuits, and that was when there were almost no people in the room). But do click over to their website for some nice views, if you’re interested.
We opted to order the set menu ($60/person; $100/person with four selected wines) for four courses. It was lovely. The regular menu looked wonderful too. First we were served some delicious breads – these biscuits were part. Also on their bread tray was sourdough bread and a wheat bread; we all thought the breads were exceptional. Then they brought a tiny amuse-bouche, a potato soup – about 3 small bites of it, with a tiny smidgen of salmon on top. Then we had a clear soup with a poached egg (and mushrooms, I think). It was okay. Not great, but okay. Then they brought the best course of the meal, I thought, some lovely halibut cheeks laid over some Frenched green beans and roasted tomatoes. The halibut had some kind of citrus rind garnish. Am not sure what was in it, but it was delicious.
Then we had a lovely sorbet course, a palate cleanser – a honeydew melon and mint one. It was so good we asked our waiter about it, and the chef kindly shared the recipe. I’ll be posting that shortly, after I’ve tried making it! There are only 3 ingredients in it! Stay tuned for that.
Then we had tender, juicy duck breast on a bed of farro. Also really, really good. And dessert – a light lemon cake with fresh sauced strawberries and a vanilla ice cream with something interesting in it, and a tiny piece of lattice-looking fruit leather, we thought, and a tuile cookie. All four plates were slicked clean, I’ll tell you! And the finale was a little plate of five different cookies. I was simply too full – but the plate was cleaned by others at the table, except for a few crumbs and one piece of homemade marshmallow.
The restaurant’s walls are graced by a dozen or so of A.R. Valentien’s watercolors. He was commissioned by one of the Scripps family (a very famous and philanthropic family in San Diego) back in the early 1900’s to paint dozens and dozens of the indigenous flowers. His painting of a pepper tree in full berry is the one used for the menu cover.
I can’t wait to go back there again. But in the meantime, I’ll make some of these biscuits to have with some soup. Even a cold soup would be lovely with these little beauties.
The Lodge at Torrey Pines
11480 North Torrey Pines Road
La Jolla, CA 92037
(858) 453-4420
Cornmeal Thyme Biscuits
Recipe By: From Chef Jeff Jackson at The Lodge at Torrey Pines, La Jolla, CA
Serving Size: 12
NOTES: The Chef’s recipe was double the quantity above, and there was no number of servings. I’m merely guessing at 12 – it might be many more.
2 1/4 cups all-purpose flour
1/3 cup cornmeal — plus 1 tablespoon
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 ounces butter — [the recipe doesn’t specify salted or unsalted]
1 cup buttermilk
3 sprigs fresh thyme — stems removed, chopped
1. Preheat oven to 350°.
2. Sift the dry ingredients together into a medium-sized bowl.
3. Using a pastry cutter, cut the butter into the dry ingredients until the butter becomes pea-sized.
4. Add fresh thyme and buttermilk. Mix until the dough just comes together. Do not overwork or the biscuits will be tough.
5. Roll out dough on a lightly floured surface to approximately 1-inch thickness. Cut into desired shapes. Place on ungreased baking sheet.
6. Bake for 20-30 minutes, turning the pan halfway through. Serve immediately.
Per Serving: 222 Calories; 12g Fat (48.3% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 338mg Sodium.
A year ago: A visit to Cardwell Hill Cellars (a winery in Oregon owned by friends of ours)
Two years ago: Mexican Chicken Uva (means with grapes)
Three years ago: Shepherd’s Pie with Chipotle Sweet Potatoes (a favorite)

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