Monday, August 23, 2010

Cream Scones with Blueberries

From Cook's Illustrated
I've never made scones, but I had both blueberries and cream to use.

2 cups (10 oz) all purpose flour preferably a lower-protein brand such as Gold Medal or Pillsbury. I use Kroger Brand, I am not sure where it falls on the protein spectrum, but I did measure with my food scale, and came up with just shy of 2 whole cups

1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4" cubes
1/2 cup currants (original recipe calls for currants, I subbed blueberries, and probably used about a cup)

1 cup heavy cream

Heat oven to 425, and adjust rack to middle position. Fit a food processor with metal blade.
Combine dry ingredients in food processor, pulse till just mixed. Add butter, pulse until just crumbly.
Transfer to a large bowl. Mix in blueberries. Pour in cream, mix with a spatula until it just comes together. Transfer dough ball and all crumbly bits to a floured work surface. Knead gently with hands to create a ball. Press into a disk about 8" round. Cut into wedges.

Transfer to ungreased cookie sheet. Bake 12-15 minutes, or until light brown. Cool on a wire rack at least 10 minutes.

You can also brush the tops with a little cream and sprinkle with sugar for a nice sheen and sweet flavor.

Friday, August 13, 2010

Oh Mama Chocolate Cielo!!


Buttermilk-Mexican Chocolate Pound Cake

Ingredients


1 (8-oz.) package semisweet chocolate baking squares, chopped*

1 cup butter, softened

1 1/2 cups sugar

4 large eggs

1/2 cup chocolate syrup

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

1/4 teaspoon baking soda

1/8 teaspoon salt

1 cup buttermilk

Garnish: powdered sugar

Preparation

1. Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.



2. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.



3. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.



4. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes or until completely cool. Garnish, if desired.



*2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed. For testing purposes only, we used Nestlé Abuelita Mexican Chocolate.

Saturday, August 7, 2010

Pasta with Peas and Pancetta

1/4 lb pancetta, diced (I suppose you could sub regular, un-flavored bacon--no maple, no hickory...)
2 Tbs butter
1 small onion, diced
4 baby portabella caps, sliced
2 cloves garlic, minced very fine
1 c or more heavy cream
1 Tbs fresh basil
1/2 c shredded parmesan cheese
1 box penne pasta
salt
1 c frozen peas
fresh ground pepper

Heat a pan over medium-high heat. Add pancetta, cook till golden. Remove pancetta to a towel-lined plate. In the same hot pan, add butter. Add onions and mushrooms and saute until onions are translucent, and mushrooms start to soften. Add pancetta back to the pan. Add garlic and cook all till fragrant.

Meanwhile, cook pasta until al dente in salted water. Add frozen peas in the last 2 minutes of cooking.

Add cream to pancetta pan, and allow to reduce some. Add basil, pepper, and parmesan cheese, stir in pan to mix.

Add pasta back to pasta pot. Pour sauce over pasta and stir to mix. Add more cream if needed.

Serve with shaved parmesan cheese.

Total cooking time was about 30 minutes. Serves 4 or more

Friday, August 6, 2010

Hey, mambo! Mambo italiano!

Appetizers


Salami and Bocconcini Bites

On a piece of thin sliced salami place one basil leaf, one half of a cherry tomato, a small bocconcini ball or a cube of fresh mozzarella and one sun-dried tomato in oil. Secure with a pick and drizzle with balsamic and olive oil.

Salad

Tomato sliced thick with bocconcini and mozzarella add a splash of EVO and Basalminc viniager



Dessert

Rustic Fig and Ricotta Tart

For the Ricotta Filling:

1lb ricotta

2 eggs

1/4 cup sugar

Orange zest

Heaping tablespoon of orange marmalade

Pinch of cinnamon

Beat together on low speed until all incorporated



On a baking sheet place parchment paper, then place your dough round on top of that and prick the bottom with a fork.

Spread ricotta mixture all over except where you're going to be folding the edges up. Then place figs on top.

Brush the top with a beaten egg or milk, bake at 375F until golden brown, check the bottom with a spatula to make sure it has a nice brown color.

Mini S'mores Bites

Someone else has probably made these before, but, the idea occurred to me after seeing a commercial with chocolate fondue. I had also just bought graham crackers for my son, because they're one of the few sweet things that he can eat, due to his egg and dairy allergies. The idea of chocolate fondue and graham crackers logically led me to marshmallows...

Mini S'mores Bites

2 Graham Crackers*
1/2 bag of semi-sweet chocolate chips*
approximately 1/2 bag "normal" size marshmallows

Pour chocolate chips into a small metal or glass bowl, and melt over a saucepan of water slowly, in a double boiler. Meanwhile, crush graham crackers in a baggie with a rolling pin, until you get a consistent, fine crumb, then pour into a shallow bowl. Stir the chocolate until very smooth and fully melted. Remove from heat.

Line a sheet pan with waxed paper.

Dip marshmallows in chocolate till the chocolate comes about halfway up the marshmallow. Coat all the chocolate in graham cracker crumbs, and place, crumb side down on waxed paper. Refrigerate to allow chocolate to re-harden.

Yummo. If you have older children, they could easily help with the construction of these tasty treats.

*Always check labels, if you are cooking for someone with allergies, but the Ghiradelli Semi-Sweet Chocolate chips are dairy-free. Many graham crackers contain dry milk powder, but the Honey Maid and the Kroger brand graham crackers are dairy-free as well.



Water simmering under double boiler



Graham Cracker Crumbs



Smooth Melted Chocolate



Finished Product