You will need pepper, chicken broth, a roasting pan and rack, and towels to turn chicken(or tools) for this part.
Adjust oven rack to middle position and preheat to 400 degrees. Set a V-rack in a large roasting pan and lightly spray with non-stick cooking spray. Remove chicken from brine and dry.
Season chicken on all sides with pepper and set wing side up on rack. Roast for 30 minutes. Rotate chicken, I use a towel on each end, so that other wing is facing up. Roast for another 30 minutes.
Remove roasting pan from oven and rotate chicken breast side up. Add 1 cup of chicken broth and roast until chicken is golden brown and the temp is 160 in the thickest part of breast and 175 in the thickest part of the thigh. This will take 40 minutes to an hour. You want to have a constant thin layer of broth in the roasting pan so add more if needed. Transfer chicken to a cutting board and let rest, uncovered, while you roast the veggies.
In this recipe I consider the equipment important. You need a good roasting pan and rack. You don't need to spend 100 bucks to get this. I spent about 40. You want it to be large enough to do a turkey, if you cook those too. Most important you want handles on the rack. The shape should not be flat, it should be more like a V.
If you already have a pan you can get a V rack for about 10 bucks.
Veggies up next and then you have an entire meal!
Tuesday, October 17, 2006
Monday, October 16, 2006
Step 1- Brine
You need 1 whole chicken, from 6-8 pounds, giblets removed and discarded.
1 1/2C table salt
1 1/2C sugar
2 medium heads(this is the entire bulb of garlic), papery skin removed, cloves separated and unpeeled, crushed.
6 bay leaves, crumbled
You are going to need a large bucket for the brine. I use a car wash bucket because it can also be used with a turkey. Paint buckets(available at hardware stores) also work well.
Dissolve the salt and sugar in 1 gallon of cold water in bucket. Stir in garlic and bay; immerse chicken and refrigerate until seasoned, about 2 hours.
Nice easy step. I go with the car wash bucket because it isn't as tall as a paint one and fits better in my refrigerator. I found 1 at Target. Don't leave the chicken in much more then 2 hours, it will get too salty.
Roasting directions to follow.
1 1/2C table salt
1 1/2C sugar
2 medium heads(this is the entire bulb of garlic), papery skin removed, cloves separated and unpeeled, crushed.
6 bay leaves, crumbled
You are going to need a large bucket for the brine. I use a car wash bucket because it can also be used with a turkey. Paint buckets(available at hardware stores) also work well.
Dissolve the salt and sugar in 1 gallon of cold water in bucket. Stir in garlic and bay; immerse chicken and refrigerate until seasoned, about 2 hours.
Nice easy step. I go with the car wash bucket because it isn't as tall as a paint one and fits better in my refrigerator. I found 1 at Target. Don't leave the chicken in much more then 2 hours, it will get too salty.
Roasting directions to follow.
Thursday, October 12, 2006
Buffalo Chicken Chili with blue cheese-corn mug toppers
1TBS olive oil
2TBS unsalted butter
2lbs ground chicken
2 garlic cloves, chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
1 carrot, finely chopped
1 jalapeno, seeded and finely chopped
salt and pepper
1 1/2tsp cumin
1tsp ground coriander
6oz beer( you can use anything, I used a chicory stout)
1/4 cayenne hot pepper sauce
15oz tomato sauce(I use Muir Glen)
1 8.5oz Jiffy Brand corn muffin mix
1/3C milk
1 large egg
2 scallions, finely chopped
3/4C blue cheese(about 4oz)
Heat a medium dutch oven or large skillet over high heat. Add olive oil and butter and melt together. Add chicken and cook, breaking up the meat, for about 6 minutes. Add garlic, celery, onion, carrot and jalapeno. Season with salt, pepper, cumin and coriander and cook 5 minutes. Add the beer and scrape up any browned bits. Reduce mixture for 2-3 minutes. Stir in hot sauce and tomato sauce. Reduce heat to low and simmer for about 15 minutes.
Prepare corn muffin mix according to box. Stir in scallions and blue cheese. Heat nonstick griddle or large skillet over medium heat. Rub butter over pan. Drop rounded tablespoons of batter onto pan. Cook until top bubbles and flip until golden all over, about 2 minutes. You should have enough batter for 20 pancakes. Serve with chili.
This recipe makes a wonderful chili. I did not put the hot sauce in since I am the only person that likes things spicy. I added to taste in my mug and that worked fine.
I would not put blue cheese in the pancakes next time. If you are a big fan go ahead. If not substitute cheddar or another cheese that you like. I found the blue cheese to be way too much.
Be sure to chop your vegetables rather small. Because this doesn't simmer very long they will not be tender if the pieces are too big. If you have a crowd larger then 4, or want leftovers, double this as it was only enough for 4 mugs.
This recipe is from Rachel Ray Everyday Magazine Feb/March.
2TBS unsalted butter
2lbs ground chicken
2 garlic cloves, chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
1 carrot, finely chopped
1 jalapeno, seeded and finely chopped
salt and pepper
1 1/2tsp cumin
1tsp ground coriander
6oz beer( you can use anything, I used a chicory stout)
1/4 cayenne hot pepper sauce
15oz tomato sauce(I use Muir Glen)
1 8.5oz Jiffy Brand corn muffin mix
1/3C milk
1 large egg
2 scallions, finely chopped
3/4C blue cheese(about 4oz)
Heat a medium dutch oven or large skillet over high heat. Add olive oil and butter and melt together. Add chicken and cook, breaking up the meat, for about 6 minutes. Add garlic, celery, onion, carrot and jalapeno. Season with salt, pepper, cumin and coriander and cook 5 minutes. Add the beer and scrape up any browned bits. Reduce mixture for 2-3 minutes. Stir in hot sauce and tomato sauce. Reduce heat to low and simmer for about 15 minutes.
Prepare corn muffin mix according to box. Stir in scallions and blue cheese. Heat nonstick griddle or large skillet over medium heat. Rub butter over pan. Drop rounded tablespoons of batter onto pan. Cook until top bubbles and flip until golden all over, about 2 minutes. You should have enough batter for 20 pancakes. Serve with chili.
This recipe makes a wonderful chili. I did not put the hot sauce in since I am the only person that likes things spicy. I added to taste in my mug and that worked fine.
I would not put blue cheese in the pancakes next time. If you are a big fan go ahead. If not substitute cheddar or another cheese that you like. I found the blue cheese to be way too much.
Be sure to chop your vegetables rather small. Because this doesn't simmer very long they will not be tender if the pieces are too big. If you have a crowd larger then 4, or want leftovers, double this as it was only enough for 4 mugs.
This recipe is from Rachel Ray Everyday Magazine Feb/March.
Wednesday, October 11, 2006
Spinach Lasagna
1TBS vegetable oil
1C chopped yellow onion
3 garlic cloves, minced
1 can(14 1/2oz) crushed tomato sauce(I use Muir Glen)
1TBS chopped fresh basil or 3/4tsp dried basil
1TBS chopped fresh oregano or 3/4tsp dried oregano
1/4tsp sugar
1/2tsp salt
Freshly ground black pepper
1 bag(10 oz) fresh spinach
2C ricotta or cottage cheese
3C(12 oz) grated mozzarella cheese
1/2C sour cream
1C freshly grated Parmesan cheese
9 Lasagna noodles, cooked and drained according to package
Preheat oven to 400 degrees.
In a large skillet over medium heat, warm oil. Ass onion and garlic and saute until tender. Stir in tomatoes, tomato sauce, basil, oregano, sugar, salt, and pepper to taste. Bring to a boil, reduce temperature to low, and simmer, uncovered, 10 minutes. Remove from heat.
While sauce simmers, prepare spinach. In large saucepan over medium heat, cook spinach, covered, in and inch of water until wilted. Drain well, squeeze dry and chop. In a medium bowl mix ricotta, 1 1/2C of mozzarella, sour cream, cooked spinach and 1/2C parmesan.
Spread 1C of tomato sauce in a 9 by 13 inch lightly greased pan. In layers, add 3 noodles, one third of spinach cheese mixture, and one third tomato sauce. Repeat layers 2 more times, ending with tomato sauce. Sprinkle remaining mozzarella and parmesan on top. Bake uncovered, for 45 minutes. Let stand 10 minutes and serve.
This is my favorite vegetarian lasagna recipe. For convenience I use frozen spinach and actually prefer the taste and texture. The sour cream may seems like a weird addition but it really makes a difference, you end up with a nice creamy filling.
Having a vegetarian daughter in a family of meat eaters requires a little bit of planning. Instead of relying on too many prepared freezer foods I try to make a least 1 big dish at the beginning of the week that she can eat.
This freezes very well. Just put in individual containers, I use gladware, and freeze them. Pop them in the microwave right from the freezer and cook until done. I start out at about 6 minutes and add to that.
Be sure to let your lasagna stand for at least 10 minutes! A lot of people don't and that leads to a melty mess. If you let it sit a bit you will end up with nice solid squares.
Recipe from The Big Book of Potlucks by Maryana Vollstedt
1C chopped yellow onion
3 garlic cloves, minced
1 can(14 1/2oz) crushed tomato sauce(I use Muir Glen)
1TBS chopped fresh basil or 3/4tsp dried basil
1TBS chopped fresh oregano or 3/4tsp dried oregano
1/4tsp sugar
1/2tsp salt
Freshly ground black pepper
1 bag(10 oz) fresh spinach
2C ricotta or cottage cheese
3C(12 oz) grated mozzarella cheese
1/2C sour cream
1C freshly grated Parmesan cheese
9 Lasagna noodles, cooked and drained according to package
Preheat oven to 400 degrees.
In a large skillet over medium heat, warm oil. Ass onion and garlic and saute until tender. Stir in tomatoes, tomato sauce, basil, oregano, sugar, salt, and pepper to taste. Bring to a boil, reduce temperature to low, and simmer, uncovered, 10 minutes. Remove from heat.
While sauce simmers, prepare spinach. In large saucepan over medium heat, cook spinach, covered, in and inch of water until wilted. Drain well, squeeze dry and chop. In a medium bowl mix ricotta, 1 1/2C of mozzarella, sour cream, cooked spinach and 1/2C parmesan.
Spread 1C of tomato sauce in a 9 by 13 inch lightly greased pan. In layers, add 3 noodles, one third of spinach cheese mixture, and one third tomato sauce. Repeat layers 2 more times, ending with tomato sauce. Sprinkle remaining mozzarella and parmesan on top. Bake uncovered, for 45 minutes. Let stand 10 minutes and serve.
This is my favorite vegetarian lasagna recipe. For convenience I use frozen spinach and actually prefer the taste and texture. The sour cream may seems like a weird addition but it really makes a difference, you end up with a nice creamy filling.
Having a vegetarian daughter in a family of meat eaters requires a little bit of planning. Instead of relying on too many prepared freezer foods I try to make a least 1 big dish at the beginning of the week that she can eat.
This freezes very well. Just put in individual containers, I use gladware, and freeze them. Pop them in the microwave right from the freezer and cook until done. I start out at about 6 minutes and add to that.
Be sure to let your lasagna stand for at least 10 minutes! A lot of people don't and that leads to a melty mess. If you let it sit a bit you will end up with nice solid squares.
Recipe from The Big Book of Potlucks by Maryana Vollstedt
Sunday, October 08, 2006
Slow Cooker Sunday
BBQ Beef Brisket
5 1/2 pounds Beef brisket
1 3/4 cups Barbecue sauce -- smoke flavor
2 tablespoons Brown sugar
1 teaspoon Garlic salt
1 teaspoon Seasoned salt
2 teaspoons Pepper -- coarse grind
1/2 teaspoon Onion powder
1/2 teaspoon Dry mustard
2 teaspoons Worcestershire sauce
Combine all ingredients except brisket in a bowl. Add brisket and turn to coat well with barbecue sauce. Marinate 3 to 4 hours, or
overnight in refrigerator. Place brisket in slow cooker, cover and cook on low for 9-11 hours; or high for 5-6 hours.
Sunday has become slow cooker day in the house. I work during the day but get home early enough for dinner. Tonight I did a beef brisket. I was a little worried because it's such a tough cut of meat and I wasn't sure how well it would cook up. It's one thing when you are home cooking in the oven, you can check it. When you aren't home there's no checking.
This came out wonderful though. It was pretty tender and spiced well. Next time I will add horseraddish to my bun because I like things spicier. There was also potato salad on the side which was quite good. I'll post a recipe for that one soon.
5 1/2 pounds Beef brisket
1 3/4 cups Barbecue sauce -- smoke flavor
2 tablespoons Brown sugar
1 teaspoon Garlic salt
1 teaspoon Seasoned salt
2 teaspoons Pepper -- coarse grind
1/2 teaspoon Onion powder
1/2 teaspoon Dry mustard
2 teaspoons Worcestershire sauce
Combine all ingredients except brisket in a bowl. Add brisket and turn to coat well with barbecue sauce. Marinate 3 to 4 hours, or
overnight in refrigerator. Place brisket in slow cooker, cover and cook on low for 9-11 hours; or high for 5-6 hours.
Sunday has become slow cooker day in the house. I work during the day but get home early enough for dinner. Tonight I did a beef brisket. I was a little worried because it's such a tough cut of meat and I wasn't sure how well it would cook up. It's one thing when you are home cooking in the oven, you can check it. When you aren't home there's no checking.
This came out wonderful though. It was pretty tender and spiced well. Next time I will add horseraddish to my bun because I like things spicier. There was also potato salad on the side which was quite good. I'll post a recipe for that one soon.
Laptop Lunch!
I got a new lunchbox. Part of the reason that I skip lunch is that I am too lazy to pack one and I don't like to spend too much money eating out. My friend Rachel found a group devoted to these on Flickr. Of course the minute I saw it I knew I had to have it.
One of my favorite parts of food is taking pictures. These are perfect for that. Plus it really encourages you to pack a lunch and for some reason healthier options seem right for it.
Yesterday was the first day I used it. It makes lunch fun! I mean really. It looks so pretty. There is a good bit of variety.
Yay bento!
One of my favorite parts of food is taking pictures. These are perfect for that. Plus it really encourages you to pack a lunch and for some reason healthier options seem right for it.
Yesterday was the first day I used it. It makes lunch fun! I mean really. It looks so pretty. There is a good bit of variety.
Yay bento!
Friday, October 06, 2006
This morning I worked on next weeks meal plan. It always takes me a lot of time. I'm a cook that is always trying something new. Each week, especially when it gets colder, I make one staple. This is something like pot roast or roast chicken. For the rest of the week I pour through my cookbooks looking for something new to try. I have a lot of cookbooks so this can take a lot of time.
It's fun though. I enjoy reading through recipes. I especially enjoy looking through Cooks Illustrated books and magazines. I get distracted by kitchen tips and product reviews, making lists of gadgets that I want to buy. Today it's chilly and rainy so my choices were things that are warm and comforting. Hopefully next week will not bring warm days.
Next week I am making shepherd's Pie, Roast Chicken and vegetables, Buffalo Chicken Chili, and Pork and Sauerkraut. I'm undecided on whether to use ground beef or lamb in the pie. I've never cooked with lamb before although I had it once and liked it. I'll probably let the prices at the grocery store decide.
So those are the recipes you can look forward to seeing next week.
It's fun though. I enjoy reading through recipes. I especially enjoy looking through Cooks Illustrated books and magazines. I get distracted by kitchen tips and product reviews, making lists of gadgets that I want to buy. Today it's chilly and rainy so my choices were things that are warm and comforting. Hopefully next week will not bring warm days.
Next week I am making shepherd's Pie, Roast Chicken and vegetables, Buffalo Chicken Chili, and Pork and Sauerkraut. I'm undecided on whether to use ground beef or lamb in the pie. I've never cooked with lamb before although I had it once and liked it. I'll probably let the prices at the grocery store decide.
So those are the recipes you can look forward to seeing next week.
Twice Baked Potatoes
Ingredients:
4 large Idaho baking potatoes, scrubbed clean
2 tsp olive oil
2 tsp kosher salt
6 slices bacon, cooked, drained, and crumbled
1-1/2 cups shredded Cheddar cheese, divided use
1/2 cup sour cream
1/4 cup chopped chives or green onions
Kosher salt, to taste
Freshly ground pepper, to taste
1/4 cup grated Parmesan cheese
Sweet Hungarian paprika (optional)
PREPARATION:
Preheat oven to 400 F.
Rub potatoes with olive oil and sprinkle with kosher salt. Prick in several spots with a fork. Place on a shallow baking pan 6 inches apart and bake until center is soft, 45 minutes to 1 hour.
When potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the soft flesh, leaving 1/4-inch rim around the potato skin, and place flesh in a mixing bowl. Set skins aside to stuff later.
Mash the potatoes with a fork or masher (do not use a mixer). A few small lumps are good for flavor and texture, so do not try to get them perfectly smooth. Stir in bacon bits, 1 cup shredded Cheddar cheese, sour cream, chives, salt, and pepper .
Spoon or pipe mashed potato mixture into the potato skins and return to the baking tray. Sprinkle with reserved 1/2 cup Cheddar cheese, Parmesan cheese, and optional paprika. (May be made in advance to this point. Cover and refrigerate or freeze.)
Return to the 400-degree F. oven and bake about 30 minutes until potatoes are lightly browned and heated through.
Yield: 8 servings as a side dish
I tend to bake my potatoes in the microwave since it's faster. But when it's cold I got ahead and use the oven. I think they .o end up tasting much better, especially if you rub them with olive oil and salt.
It took my much longer to make these then I thought. But they are so yummy. I have a vegetarian in the family so I scoop some filling into hers before I add the bacon.
There's a simple broccoli cheese casserole in the background.
4 large Idaho baking potatoes, scrubbed clean
2 tsp olive oil
2 tsp kosher salt
6 slices bacon, cooked, drained, and crumbled
1-1/2 cups shredded Cheddar cheese, divided use
1/2 cup sour cream
1/4 cup chopped chives or green onions
Kosher salt, to taste
Freshly ground pepper, to taste
1/4 cup grated Parmesan cheese
Sweet Hungarian paprika (optional)
PREPARATION:
Preheat oven to 400 F.
Rub potatoes with olive oil and sprinkle with kosher salt. Prick in several spots with a fork. Place on a shallow baking pan 6 inches apart and bake until center is soft, 45 minutes to 1 hour.
When potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the soft flesh, leaving 1/4-inch rim around the potato skin, and place flesh in a mixing bowl. Set skins aside to stuff later.
Mash the potatoes with a fork or masher (do not use a mixer). A few small lumps are good for flavor and texture, so do not try to get them perfectly smooth. Stir in bacon bits, 1 cup shredded Cheddar cheese, sour cream, chives, salt, and pepper .
Spoon or pipe mashed potato mixture into the potato skins and return to the baking tray. Sprinkle with reserved 1/2 cup Cheddar cheese, Parmesan cheese, and optional paprika. (May be made in advance to this point. Cover and refrigerate or freeze.)
Return to the 400-degree F. oven and bake about 30 minutes until potatoes are lightly browned and heated through.
Yield: 8 servings as a side dish
I tend to bake my potatoes in the microwave since it's faster. But when it's cold I got ahead and use the oven. I think they .o end up tasting much better, especially if you rub them with olive oil and salt.
It took my much longer to make these then I thought. But they are so yummy. I have a vegetarian in the family so I scoop some filling into hers before I add the bacon.
There's a simple broccoli cheese casserole in the background.
Wednesday, October 04, 2006
Birthday Dinner
4 or 5 boneless chicken breasts
Kosher salt
Fresh ground black pepper
Southwest seasoning (chili powder, Mexican oregano, garlic powder, ground chipotles (smoked jalepenos), paprika, ground cumin and ground coriander)
Olive oil, to coat
2 1/2 tablespoons pine nuts
1 pound multi-colored farfalle pasta
12 ounces triple cream brie cheese
1 cup extra virgin olive oil
2 cups hand-chopped ripe Roma tomatoes
3 teaspoons chopped garlic
2 tablespoons hand-chopped Italian parsley or cilantro
6 large fresh basil leaves, roughly chopped
Pound the chicken breasts to even thickness with a meat mallet to cook evenly. Season both sides of the chicken breasts with salt and pepper. Sprinkle southwest seasoning on both sides of chicken. Lightly coat with olive oil. Grill chicken over coals with mesquite or hickory chips added. (In metal tray if using a gas grill). Rotate chicken a quarter turn after a few minutes to add grill marks. Turn chicken over after about 5 to 7 minutes and grill the other side the same way. When chicken is done (moist and tender) take off the grill and let rest.
Bring a large pot of slightly salted water to a boil for the pasta. Add pasta and cook until it is al dente. Keep cooked pasta covered and warm in a slight bit of its water. In a small, ungreased frying pan, toast pine nuts until they are golden brown. Key - Do NOT burn the pine nuts or the entire dish will taste bitter. Cut the outer covering (rind) off the brie. Throw away the rind and set the cheese aside. Heat a large frying pan to medium-high heat and add all of the olive oil. After 30 seconds or so add the tomato, garlic, parsley/cilantro and basil. Let this saute for about 1 minute. Key - have all of the ingredients ready and next to the stove because this sauce works fast! Add the brie and toasted pine nuts. Toss or slowly stir over low heat for two minutes or until the cheese is completely incorporated into the sauce. You should have a medium thick sauce with a beautifully rich pink color with splashes of green. Drain the remaining water off the pasta in a colander. Place a nice portion of pasta on a decorative plate. Chop the chicken breasts on a bias and place on top of the pasta. Ladle a fair amount of the brie sauce over the chicken and pasta.
My sister made this for my birthday and it is divine. She does not grill the chicken, does it in a pan instead. I'm sure it would be very good grilled if you are able but a pan does just as well.
From Food Network
Kosher salt
Fresh ground black pepper
Southwest seasoning (chili powder, Mexican oregano, garlic powder, ground chipotles (smoked jalepenos), paprika, ground cumin and ground coriander)
Olive oil, to coat
2 1/2 tablespoons pine nuts
1 pound multi-colored farfalle pasta
12 ounces triple cream brie cheese
1 cup extra virgin olive oil
2 cups hand-chopped ripe Roma tomatoes
3 teaspoons chopped garlic
2 tablespoons hand-chopped Italian parsley or cilantro
6 large fresh basil leaves, roughly chopped
Pound the chicken breasts to even thickness with a meat mallet to cook evenly. Season both sides of the chicken breasts with salt and pepper. Sprinkle southwest seasoning on both sides of chicken. Lightly coat with olive oil. Grill chicken over coals with mesquite or hickory chips added. (In metal tray if using a gas grill). Rotate chicken a quarter turn after a few minutes to add grill marks. Turn chicken over after about 5 to 7 minutes and grill the other side the same way. When chicken is done (moist and tender) take off the grill and let rest.
Bring a large pot of slightly salted water to a boil for the pasta. Add pasta and cook until it is al dente. Keep cooked pasta covered and warm in a slight bit of its water. In a small, ungreased frying pan, toast pine nuts until they are golden brown. Key - Do NOT burn the pine nuts or the entire dish will taste bitter. Cut the outer covering (rind) off the brie. Throw away the rind and set the cheese aside. Heat a large frying pan to medium-high heat and add all of the olive oil. After 30 seconds or so add the tomato, garlic, parsley/cilantro and basil. Let this saute for about 1 minute. Key - have all of the ingredients ready and next to the stove because this sauce works fast! Add the brie and toasted pine nuts. Toss or slowly stir over low heat for two minutes or until the cheese is completely incorporated into the sauce. You should have a medium thick sauce with a beautifully rich pink color with splashes of green. Drain the remaining water off the pasta in a colander. Place a nice portion of pasta on a decorative plate. Chop the chicken breasts on a bias and place on top of the pasta. Ladle a fair amount of the brie sauce over the chicken and pasta.
My sister made this for my birthday and it is divine. She does not grill the chicken, does it in a pan instead. I'm sure it would be very good grilled if you are able but a pan does just as well.
From Food Network
Tuesday, October 03, 2006
Fall food
Meatloaf
2lbs ground beef(go with lean)
1 small onion, finely chopped
1/2C Ketchup, I use Heinz
2TBS brown sugar
1/2tsp dry mustard(or 2 tsp regular mustard)
1TBS Worcestershire Sauce
1tsp salt
1/4tsp black pepper
1 egg
1C seasoned bread crumbs
Preheat oven to 350. Place all ingredients in bowl and combine with hands(it really works best that way). Shape into loaf pan and bake 1 hour.
Mashed Potatoes
2lbs yukon gold potatoes, peeled and cut into chunks
2tsp salt, additional to taste
1/4tsp pepper
5TBS butter, cut into pieces, additional to taste
1C heavy cream or whole milk...I go with the cream
Place potatoes in large pot with 1tsp salt and enough water to cover. Cook over high heat until potatoes are very tender, 20-30 minutes.
Drain potatoes. Add butter, cream and remaining salt and pepper. Beat, mash, whip rice until fluffy and yummy. Season to taste.
The green beans were canned because I was feeling lazy.
Completely yummy lump of meat. I suggest doubling the potatoes because we eat a ton here. Leftover meatloaf makes a very delicious sandwich.
from Cooking Fundamentals by faith Heinauer
2lbs ground beef(go with lean)
1 small onion, finely chopped
1/2C Ketchup, I use Heinz
2TBS brown sugar
1/2tsp dry mustard(or 2 tsp regular mustard)
1TBS Worcestershire Sauce
1tsp salt
1/4tsp black pepper
1 egg
1C seasoned bread crumbs
Preheat oven to 350. Place all ingredients in bowl and combine with hands(it really works best that way). Shape into loaf pan and bake 1 hour.
Mashed Potatoes
2lbs yukon gold potatoes, peeled and cut into chunks
2tsp salt, additional to taste
1/4tsp pepper
5TBS butter, cut into pieces, additional to taste
1C heavy cream or whole milk...I go with the cream
Place potatoes in large pot with 1tsp salt and enough water to cover. Cook over high heat until potatoes are very tender, 20-30 minutes.
Drain potatoes. Add butter, cream and remaining salt and pepper. Beat, mash, whip rice until fluffy and yummy. Season to taste.
The green beans were canned because I was feeling lazy.
Completely yummy lump of meat. I suggest doubling the potatoes because we eat a ton here. Leftover meatloaf makes a very delicious sandwich.
from Cooking Fundamentals by faith Heinauer
Saturday, September 30, 2006
Where oh where are the recipes? I know, I know recipe blog and all. I've been so busy I never manage to get one typed up. But I have a few days off so I promise there will be some.
With my birthday coming I am reminded of how special birthday dinners were when I was a little girl. Every year my grandmother would make me lasagne, my favorite, and have a salad with lots of ranch dressing. The cake was always a Carvel ice cream cake. I waited all year for the meal and I remember it always being perfect. Just being with her, in her kitchen with what I felt was the most perfect food was the gift that I wanted. A warm and loving kitchen filled with the smells of browning ground beef and onions and tomato sauce.
I always felt at home in her kitchen. I think it's why mine is so important to me these days. All my happiest memories revolve around food.
With my birthday coming I am reminded of how special birthday dinners were when I was a little girl. Every year my grandmother would make me lasagne, my favorite, and have a salad with lots of ranch dressing. The cake was always a Carvel ice cream cake. I waited all year for the meal and I remember it always being perfect. Just being with her, in her kitchen with what I felt was the most perfect food was the gift that I wanted. A warm and loving kitchen filled with the smells of browning ground beef and onions and tomato sauce.
I always felt at home in her kitchen. I think it's why mine is so important to me these days. All my happiest memories revolve around food.
Friday, September 29, 2006
1st Birthday Gift
What would a food blog be without some chocolate. I didn't make it but I sure wish I could. It's got to be the most amazing chocolate out there. The truffles are wonderful and you should try them one day if you get the chance. I'm really looking forward to sampling the Connoisseur Collection. I love wild chocolate and this one certainly suppiles that.
Wednesday, September 27, 2006
Fudge-filled chocolate chip cookies
Cookies
2C unbleached all purpose flour
2C packed light brown sugar
1tsp baking soda
1/2C(1 stick) cold unsalted butter, cut into pieces
1 large egg
1tsp vanilla extract
1C sour cream
2TBS whole milk
1 1/2C(9 oz) semi-sweet chocolate chips
Place rack in middle of oven and preheat to 325 degrees. Line baking sheets with parchment paper and butter.
In electric mixer on low speed mix flour, sugar, and baking soda to blend. Add butter and mix until butter pieces are size of peas, about 2 minutes. Stop mixer and scrape sides. Mix in eggs and vanilla. Batter will look dry. Mix in sour cream and milk until batter looks moistened, there will probably still be lumps of butter. Mix in chocolate chips.
Drop heaping tablespoons onto prepared cookie sheet at least 2 and a half inches apart. Bake one sheet at a time until tops are still soft but firm, edges are lightly browned and crisp. You want a toothpick stuck in center to come out clean, it's about 17 minutes.
Cool on sheet about 10 minutes the transfer to wire rack to cool completely.
Filling
1/2C heavy cream
2TBS unsalted butter, cut into pieces
1 1/3C(8 oz) semi-sweet chocolate chips
in medium saucepan heat cream and butter over low heat until tiny bubbles form on surface and butter is melted. Remove from heat and add chocolate chips, let sit to soften for 30 seconds. Whisk filling
until smooth and chips are melted.
Pour filling into a bowl and let sit at room temp until thickened, about 45 minutes. You can also do this in the fridge if you are in a rush for about 20 minutes.
To fill the cookies turn half bottom side up. Leave a bit of a border and spread filling over bottoms. You do not want it to be runny. If it is cool a little longer. Top cookies bottom side down.
You can wrap them in plastic and store at room temp or in the fridge for about 3 days. Makes 12.
From bigfatcookies by Elinor Klivans
These cookies are amazing. They are very rich. So rich that you might not be able to finish and entire one.
The entire book is wonderful. Highly recommended.
2C unbleached all purpose flour
2C packed light brown sugar
1tsp baking soda
1/2C(1 stick) cold unsalted butter, cut into pieces
1 large egg
1tsp vanilla extract
1C sour cream
2TBS whole milk
1 1/2C(9 oz) semi-sweet chocolate chips
Place rack in middle of oven and preheat to 325 degrees. Line baking sheets with parchment paper and butter.
In electric mixer on low speed mix flour, sugar, and baking soda to blend. Add butter and mix until butter pieces are size of peas, about 2 minutes. Stop mixer and scrape sides. Mix in eggs and vanilla. Batter will look dry. Mix in sour cream and milk until batter looks moistened, there will probably still be lumps of butter. Mix in chocolate chips.
Drop heaping tablespoons onto prepared cookie sheet at least 2 and a half inches apart. Bake one sheet at a time until tops are still soft but firm, edges are lightly browned and crisp. You want a toothpick stuck in center to come out clean, it's about 17 minutes.
Cool on sheet about 10 minutes the transfer to wire rack to cool completely.
Filling
1/2C heavy cream
2TBS unsalted butter, cut into pieces
1 1/3C(8 oz) semi-sweet chocolate chips
in medium saucepan heat cream and butter over low heat until tiny bubbles form on surface and butter is melted. Remove from heat and add chocolate chips, let sit to soften for 30 seconds. Whisk filling
until smooth and chips are melted.
Pour filling into a bowl and let sit at room temp until thickened, about 45 minutes. You can also do this in the fridge if you are in a rush for about 20 minutes.
To fill the cookies turn half bottom side up. Leave a bit of a border and spread filling over bottoms. You do not want it to be runny. If it is cool a little longer. Top cookies bottom side down.
You can wrap them in plastic and store at room temp or in the fridge for about 3 days. Makes 12.
From bigfatcookies by Elinor Klivans
These cookies are amazing. They are very rich. So rich that you might not be able to finish and entire one.
The entire book is wonderful. Highly recommended.
Tuesday, September 26, 2006
This year will be the first that I host Thanksgiving. Last year I held and "un-thanksgiving" feast in honor of turkey being on sale. It wasn't a disaster but it wasn't great either. The food was awesome but the timing sucked. This year I have to remember that a turkey takes longer to cook then you think and it's hard to get all the side dishes finished at the same time.
All this month's cooking magazines are featuring recipes for Thanksgiving. I've been pouring over them and everything sounds so good that I don't know how to decide. Most of the people I will be serving are not adventurous eaters so I need to mix the traditional sweet potatoes with marshmallows with the more adventurous butternut squash soup. While I can make fresh cranberry sauce there will also have to be a gelatinous tube of goop to go alongside.
So I'm making list of everything that sounds good. Then when November hits I will narrow it down. I'm thinking about wines and candlesticks and trying to remember that I need a platter for turkey. My little sister will be helping in the kitchen. We are both voracious cooks so we should be able to turn out a yummy feast.
Now I just have to decide whether to spring for the organic free range turkey or the cheaper Butterball.
All this month's cooking magazines are featuring recipes for Thanksgiving. I've been pouring over them and everything sounds so good that I don't know how to decide. Most of the people I will be serving are not adventurous eaters so I need to mix the traditional sweet potatoes with marshmallows with the more adventurous butternut squash soup. While I can make fresh cranberry sauce there will also have to be a gelatinous tube of goop to go alongside.
So I'm making list of everything that sounds good. Then when November hits I will narrow it down. I'm thinking about wines and candlesticks and trying to remember that I need a platter for turkey. My little sister will be helping in the kitchen. We are both voracious cooks so we should be able to turn out a yummy feast.
Now I just have to decide whether to spring for the organic free range turkey or the cheaper Butterball.
Sunday, September 24, 2006
Good stuff
4 medium garlic cloves, minced to paste or pressed through garlic press (1 packed tablespoon)
1 tablespoon water
Salt
1 package (16 ounces) spaghetti
2 tablespoons olive oil
1 teaspoon red pepper flakes
4 teaspoons anchovies, minced (about 8 fillets)
1 can (28 ounces) diced tomatoes, drained, 1/2 cup juice reserved
3 tablespoons capers, rinsed
1/2 cup black olives (such as Gaeta, Alfonso or Kalamata), pitted and chopped coarse (see note)
1/4 cup fresh parsley leaves, minced
Bring 4 quarts water to rolling boil in large Dutch oven or stockpot. Meanwhile, mix garlic with 1 tablespoon water in small bowl; set aside.
When water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta.
Immediately heat oil, garlic mixture, red pepper flakes and anchovies in large skillet over medium heat; cook, stirring frequently, until garlic is fragrant but not brown, 2 to 3 minutes. Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
Cook pasta until al dente. Drain, then return pasta to pot; add 1/4 cup reserved tomato juice (from canned tomatoes) and toss to combine.
Stir capers, olives and parsley into sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt; serve immediately.
Makes 4 servings.
The brushetta is simply italian bread topped with sun dried tomatoes and thick grated parmesan baked at 400 for a few minutes.
I wasn't sure about anchovies. They scare me a little. Really, they smell bad. But in the sauce they are amazing. It's a nice simple dish that is very filling.
You could also add a green salad and bottle of wine.
1 tablespoon water
Salt
1 package (16 ounces) spaghetti
2 tablespoons olive oil
1 teaspoon red pepper flakes
4 teaspoons anchovies, minced (about 8 fillets)
1 can (28 ounces) diced tomatoes, drained, 1/2 cup juice reserved
3 tablespoons capers, rinsed
1/2 cup black olives (such as Gaeta, Alfonso or Kalamata), pitted and chopped coarse (see note)
1/4 cup fresh parsley leaves, minced
Bring 4 quarts water to rolling boil in large Dutch oven or stockpot. Meanwhile, mix garlic with 1 tablespoon water in small bowl; set aside.
When water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta.
Immediately heat oil, garlic mixture, red pepper flakes and anchovies in large skillet over medium heat; cook, stirring frequently, until garlic is fragrant but not brown, 2 to 3 minutes. Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
Cook pasta until al dente. Drain, then return pasta to pot; add 1/4 cup reserved tomato juice (from canned tomatoes) and toss to combine.
Stir capers, olives and parsley into sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt; serve immediately.
Makes 4 servings.
The brushetta is simply italian bread topped with sun dried tomatoes and thick grated parmesan baked at 400 for a few minutes.
I wasn't sure about anchovies. They scare me a little. Really, they smell bad. But in the sauce they are amazing. It's a nice simple dish that is very filling.
You could also add a green salad and bottle of wine.
Saturday, September 23, 2006
Yum
Corn Chowder
1C chopped onions
1TBS canola or other veggie oil
21/2C diced poatoes
1/2C diced celery
scant 1/2tsp dried dill
1/4tsp dried thyme
1 bay leaf
3C water or stock
1C diced red peppers
4C fresh, frozen or canned corn kernels
1TBS chopped fresh basil(optional)
2C milk
salt and ground pepper to taste
In a soup pot on medium heat, saute onions in oil for about 10 minutes, until translucent, stirring often. Add the potatoes, celery, dill, thyme, bay leaf, and water or stock. Cover and simmer gently for about 5 minutes, until the potatoes begin to soften. Add the bell peppers and corn and cook 5 minutes. Stir in basil if using. Remove and discard the bay leaf.
Ladle 2C of the soup into a blender and add milk. Whirl until smooth and return to soup pot. Add salt and pepper. Gently reheat.
This is a good soup but it is a little bland. I spice it up with a little hot sauce and cheese. It's a great base soup and you could add many things to it. Off the top of my head I'm thinking chicken or maybe green beans.
I use the basil when I have it but don't buy it just for the soup.
1C chopped onions
1TBS canola or other veggie oil
21/2C diced poatoes
1/2C diced celery
scant 1/2tsp dried dill
1/4tsp dried thyme
1 bay leaf
3C water or stock
1C diced red peppers
4C fresh, frozen or canned corn kernels
1TBS chopped fresh basil(optional)
2C milk
salt and ground pepper to taste
In a soup pot on medium heat, saute onions in oil for about 10 minutes, until translucent, stirring often. Add the potatoes, celery, dill, thyme, bay leaf, and water or stock. Cover and simmer gently for about 5 minutes, until the potatoes begin to soften. Add the bell peppers and corn and cook 5 minutes. Stir in basil if using. Remove and discard the bay leaf.
Ladle 2C of the soup into a blender and add milk. Whirl until smooth and return to soup pot. Add salt and pepper. Gently reheat.
This is a good soup but it is a little bland. I spice it up with a little hot sauce and cheese. It's a great base soup and you could add many things to it. Off the top of my head I'm thinking chicken or maybe green beans.
I use the basil when I have it but don't buy it just for the soup.
Friday, September 22, 2006
Brown Sugar Banana Muffins
2C all-purpose flour
1tsp baking powder
1tsp baking soda
1tsp cinnamon
1/4 chopped pecans(optional)
1/4tsp salt
1 large egg
1C mashed bananas(about 2 medium)
1C packed brown sugar
1/2C(1 stick) butter, melted
1C buttermilk
2tsp vanilla
Preheat oven to 350 degrees. Line or grease 12-cup muffin tin, plus 6 cup if you don't want the muffins too big..
In a large bowl, sift or stir together flour, baking powder, baking soda, cinnamon, and salt. Stir in pecans if using. In a medium bowl, beat eggs and brown sugar together. Beat in melted butter, bananas, milk and vanilla(to egg mixture). Combine dry and wet ingredients. Beat for 30 seconds, until ingredients are just combined.
Spoon batter into prepared baking cups. Bake for 15-20 minutes, or until muffins are golden brown and a toothpick inserted in the middle of the muffin comes out clean.
From Cooking fundamentals by Faith Heinauer.
I love these muffins. They are sweet and moist. Very nice. I never use the pecans because I don't really like nuts in my baked goods. Very yummy.
1tsp baking powder
1tsp baking soda
1tsp cinnamon
1/4 chopped pecans(optional)
1/4tsp salt
1 large egg
1C mashed bananas(about 2 medium)
1C packed brown sugar
1/2C(1 stick) butter, melted
1C buttermilk
2tsp vanilla
Preheat oven to 350 degrees. Line or grease 12-cup muffin tin, plus 6 cup if you don't want the muffins too big..
In a large bowl, sift or stir together flour, baking powder, baking soda, cinnamon, and salt. Stir in pecans if using. In a medium bowl, beat eggs and brown sugar together. Beat in melted butter, bananas, milk and vanilla(to egg mixture). Combine dry and wet ingredients. Beat for 30 seconds, until ingredients are just combined.
Spoon batter into prepared baking cups. Bake for 15-20 minutes, or until muffins are golden brown and a toothpick inserted in the middle of the muffin comes out clean.
From Cooking fundamentals by Faith Heinauer.
I love these muffins. They are sweet and moist. Very nice. I never use the pecans because I don't really like nuts in my baked goods. Very yummy.
Thursday, September 21, 2006
Chicken Pot Pie
Filling
1 lb pearl onions
3/4C unsalted butter
2 large carrots, peeled and cut into small dice
3 celery ribs, cut into small dice
1 medium onion, cut into small dice
3/4c all purpose flour
6c chicken stock or broth
2 potatoes, peeled and cut into small dice
2c shredded, cooked chicken
1c frozen or fresh shelled peas
1TBS+1tsp salt
freshly ground pepper
Cornmeal Topping
1/2C unsalted butter
1 1/2C cornmeal
1 1/2c all purpose flour
1/3C sugar
4tsp baking powder
1 1/2tsp salt
2 large eggs
1 1/2C milk
Preheat the oven to 400 degrees F
To make filling for pot pie: If using fresh pearl onions, fill a small saucepan with water and bring to boil over medium heat. Add pearl onions and blanch for 3 minutes. Drain and set aside to cool. Peel onions using small paring knife and set aside. If using frozen you don't have to do anything.
In large saucepan, melt butter over medium heat. Add the carrots, curler, and onion and slowly cook vegetables for about 10 minutes, stirring occasionally, without letting them color. Add flour to pan and cook, stirring frequently, for 5-6 minutes. Add stock, slowly at first, stirring vigorously to incorporate the vegetables.
Add potatoes and chicken, bring to a simmer, and cook for about 10 minutes, or until potatoes are tender. Add peas and pearl onions and cook for another minute or so, until heated through. Season with salt and pepper to taste. Transfer to a 13x9x2 inch baking dish.
To make topping: Put butter, cornmeal, flour, sugar, baking powder, salt, and eggs in bowl of food processor fitted with metal blade. Pulse until just combined but still crumbly.
Add the milk and pulse until just incorporated. Pour batter over chicken filling to cover completely. Bake for about 40 minutes, or until crust is golden and filling is bubbling around edges.
Serves 10-12
From The Family Kitchen by Debra Ponzek
All in all this was very good. The sauce thickens well and the crust it amazing. The change I would make is the pearl onions. If you really like them then keep them. But if you aren't a giant fan or have kids I would take them out. Just increase the other vegetables by about 2 or 3 cups.
Also it is a good idea to put a baking sheet under the pan. This bubbles over and makes a mess in the oven.
The servings are pretty true. This is a lot of food. You could serve a salad with it but it's filling on it's own. Cold weather food for sure.
I generally boil chicken to cook it. Depending on thickness this take anywhere from 5-10 minutes. Keep checking it and take it out as soon as the pink is gone. If you don't you will end up with tough chicken.
1 lb pearl onions
3/4C unsalted butter
2 large carrots, peeled and cut into small dice
3 celery ribs, cut into small dice
1 medium onion, cut into small dice
3/4c all purpose flour
6c chicken stock or broth
2 potatoes, peeled and cut into small dice
2c shredded, cooked chicken
1c frozen or fresh shelled peas
1TBS+1tsp salt
freshly ground pepper
Cornmeal Topping
1/2C unsalted butter
1 1/2C cornmeal
1 1/2c all purpose flour
1/3C sugar
4tsp baking powder
1 1/2tsp salt
2 large eggs
1 1/2C milk
Preheat the oven to 400 degrees F
To make filling for pot pie: If using fresh pearl onions, fill a small saucepan with water and bring to boil over medium heat. Add pearl onions and blanch for 3 minutes. Drain and set aside to cool. Peel onions using small paring knife and set aside. If using frozen you don't have to do anything.
In large saucepan, melt butter over medium heat. Add the carrots, curler, and onion and slowly cook vegetables for about 10 minutes, stirring occasionally, without letting them color. Add flour to pan and cook, stirring frequently, for 5-6 minutes. Add stock, slowly at first, stirring vigorously to incorporate the vegetables.
Add potatoes and chicken, bring to a simmer, and cook for about 10 minutes, or until potatoes are tender. Add peas and pearl onions and cook for another minute or so, until heated through. Season with salt and pepper to taste. Transfer to a 13x9x2 inch baking dish.
To make topping: Put butter, cornmeal, flour, sugar, baking powder, salt, and eggs in bowl of food processor fitted with metal blade. Pulse until just combined but still crumbly.
Add the milk and pulse until just incorporated. Pour batter over chicken filling to cover completely. Bake for about 40 minutes, or until crust is golden and filling is bubbling around edges.
Serves 10-12
From The Family Kitchen by Debra Ponzek
All in all this was very good. The sauce thickens well and the crust it amazing. The change I would make is the pearl onions. If you really like them then keep them. But if you aren't a giant fan or have kids I would take them out. Just increase the other vegetables by about 2 or 3 cups.
Also it is a good idea to put a baking sheet under the pan. This bubbles over and makes a mess in the oven.
The servings are pretty true. This is a lot of food. You could serve a salad with it but it's filling on it's own. Cold weather food for sure.
I generally boil chicken to cook it. Depending on thickness this take anywhere from 5-10 minutes. Keep checking it and take it out as soon as the pink is gone. If you don't you will end up with tough chicken.
Wednesday, September 20, 2006
I was browsing the cookbooks at the bookstore today and I noticed exactly what turns me off. If I see the words low fat or healthy I won't even look. It's not that I'm not into health. I drink my water and get my exercise. When I cook it's not about low fat though.
I will not use anything less the whole milk when cooking. I embrace heavy cream. You will not find margarine in this house, only butter. Carbs are not my enemy.
I love cooking all the time but am most excited when the weather cools. Nothing makes me happier then the smell of fresh bread or cookies baking in the oven. Heavy foods are my favorites. Buttery mashed potatoes, pot pies, stews, and roasts. It's not that I don't love a steamed vegetable or a beautiful salad. With a vegetarian daughter plenty of low fat foods make it to our table. In a cookbook, though, I look for something that is less about health and more about taste.
No sauce on the side for me. I will not look at the low fat option on the menu when I eat out. I think healthy food can be very good but I do not look at something with a high fat content and think bad. It's all about moderation and balance. When I cook a big meal you can be sure that it will not be low in calories but it will be very big in taste. If you are counting your carbs you probably don't want to eat over here.
I will not use anything less the whole milk when cooking. I embrace heavy cream. You will not find margarine in this house, only butter. Carbs are not my enemy.
I love cooking all the time but am most excited when the weather cools. Nothing makes me happier then the smell of fresh bread or cookies baking in the oven. Heavy foods are my favorites. Buttery mashed potatoes, pot pies, stews, and roasts. It's not that I don't love a steamed vegetable or a beautiful salad. With a vegetarian daughter plenty of low fat foods make it to our table. In a cookbook, though, I look for something that is less about health and more about taste.
No sauce on the side for me. I will not look at the low fat option on the menu when I eat out. I think healthy food can be very good but I do not look at something with a high fat content and think bad. It's all about moderation and balance. When I cook a big meal you can be sure that it will not be low in calories but it will be very big in taste. If you are counting your carbs you probably don't want to eat over here.
Breakfast
Pumpkin Scones
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract
Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour using pastry cutter or 2 knives. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don't overmix).
Transfer to a lightly floured surface and knead gently 3-4 times, and then shape/pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.
Bake on a cookie sheet for @ 375° for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.
Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
Combine all and mix till creamy.
I found this recipe on the web. All in all they were very good. The texture was much moister then any scone I have had. I liked this about them but they were more like cake or muffin. The spices were very nice, just the right amount and not overpowering.
Pumpkin butter is a nice addition but regular butter or none at all would be fine too. If you make the pumpkin butter be sure the butter you use it is very, very soft. I did not soften mine enough and the mixing was really tough.
http://coffeeworks.blogs.com/coffee_and_tea/2005/10/pumpkin_scones.html
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract
Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour using pastry cutter or 2 knives. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don't overmix).
Transfer to a lightly floured surface and knead gently 3-4 times, and then shape/pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.
Bake on a cookie sheet for @ 375° for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.
Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
Combine all and mix till creamy.
I found this recipe on the web. All in all they were very good. The texture was much moister then any scone I have had. I liked this about them but they were more like cake or muffin. The spices were very nice, just the right amount and not overpowering.
Pumpkin butter is a nice addition but regular butter or none at all would be fine too. If you make the pumpkin butter be sure the butter you use it is very, very soft. I did not soften mine enough and the mixing was really tough.
http://coffeeworks.blogs.com/coffee_and_tea/2005/10/pumpkin_scones.html
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