Blueberry Cream Scones

My husband, understanding my deep love for books, browsed through my Amazon wishlist and recently picked up this little bit of heaven for me: Confections of a Closet Master Baker by Gesine Bullock-Prado.  (In case you’re wondering – I was – her name is not pronounced “Jez-eene” but rather “Guezz-sina”, with soft z’s and rhyming with subpoena).

Though I am only halfway through the book, I can relate to her love of baking for the comfort, relaxation and joy that it provides, as well as her preference to stay in the kitchen and bake rather than dealing with the front of the shop (ahem, people).  The book is more than just an ordinary memoir; it almost reads like a dark children’s fairy tale, though perhaps the brilliant illustrations leading into each chapter contribute to that feeling.  It’s kind of magical, and my favorite part (other than the illustrations) is that each chapter concludes with a recipe for something delicious and wonderful.  But this is not supposed to be a book review, so let’s get to it.

I borrowed this recipe from chapter three: My Kingdom for a Scone.  I only made a couple of minor modifications to suit my personal taste preferences and pantry.  It is, after all, a chilly Saturday morning, and I’m not dragging myself out of the house to get dried cranberries when blueberries will work just fine.

Blueberry Cream Scones

• 1/2 cup heavy cream, plus additional for brushing the scones
• 1 large egg
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 3 tablespoons sugar, plus additional for sprinkling on top of the scones
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 6 tablespoons (3/4 stick) cold, unsalted butter, cut into pieces
• 1/2 cup dried blueberries (I think you could use fresh blueberries also if you don’t mind a bit of extra moisture and a bleeding scone.)

Preheat the oven to 400°F.

In a small bowl, whisk together the cream, egg, almond and vanilla extracts and sugar until well combined.

In another (larger) bowl, mix together the flour, salt, and baking powder.  Add in the bits of butter and blend with your fingers until the mixture resembles coarse meal.

Note: Feel free to use a pastry blender if you don’t want your hands in the mix, but honestly… Every once in a while you should feel the dough and work it with your hands.  I’m sure the heat from the fingers probably helps the blending of the flour and the butter, and it’s good to understand how it should feel.  Plus it’s fun and therapeutic.  So go ahead and love your dough!

When the flour-butter mixture is ready, stir in the dried blueberries and cream mixture with a fork until the mixture just forms a sticky but manageable dough.  Note: If it seems a little dry, try adding just a touch more cream.

Gently knead the dough on a lightly floured (clean) surface – about 30 seconds.  Pat the dough into a circle, about 1/2 inch thick.  Cut into eight wedges (like pie slices), or alternatively cut out rounds with a 1 1/2 inch fluted cutter.  If using the cutter, gather scraps, reshape and cut more rounds.

Place the scones on an ungreased baking sheet.  Brush with cream and sprinkle with sugar.

Bake for 15 to 18 minutes, or until lightly golden.

Enjoy!

Nomography: Pork! Now with sauce…

Smoked Andouille, Summer Vegetables, Linguine and Cream Sauce

I'm really not sure what to call this dish, since it was essentially another edition of "make shit up for dinner" night.  But it must have been good because the husband ordained me "the sorceress of yummy yummies."  

On to the tasty parts… 

Smoked Andouille, Summer Vegetables, Linguine and Cream Sauce

• About 1 lb smoked andouille sausage, casings removed
• 1 medium zucchini, diced
• 1 medium carrot, chopped into small sticks
• 4-5  red, yellow and orange baby bell peppers, chopped
• 1 yellow tomato, diced
• 1/2 cup heavy cream
• 1/2 cup half-and-half (see, I'm trying not to kill you!)
• 1/4 cup white wine
• 1/4 cup blend of fontina, asiago, and parmesan cheeses (plus more for topping, optionally)
• 1 lb fresh linguine

Crumble the andouille and cook thoroughly in a deep sauce pan over medium-high heat.

Drain excess fat from the sausage.

Reduce heat to medium.  Add the zucchini, carrots and peppers and cook for 4-5 minutes.    

Meanwhile, bring water for the pasta to boil.

Add the tomato, heavy cream, half-and-half and white wine to the sausage and veggie mixture. Bring to a slow boil, then reduce heat to low and simmer until sauce begins to thicken slightly.

Note: Don't cook the hell out of this… The veggies should still be a bit crisp when everything is served.

When the water begins to boil, add the fresh linguine.  Cook for about 2 and a half to 3 minutes.  If using dried pasta, cook according to package directions.

Stir in 1/4 cup of the three cheese blend and allow to melt into the sauce.

Drain the pasta.  

Dish into bowls and top with sausage, veggies and sauce mixture, and optionally more cheese.  

Enjoy!  If you think your thighs are man enough to handle it! :)

 

Mini Pavlovas

 

This light and airy meringue is a little bit of heaven and a perfect summer dessert.  It's like eating a subtly tangy, creamy, melty marshmallow with a crispy outer shell.  Piled high with freshly made whipped cream and your choice of fruits, it may seem a bit decadent but is probably far less sinful than a slice of chocolate cake.  As my official taste-tester and good friend Kat said: "The gooey center was the best and I didn't feel so guilty scarfing it down because of the fruit."  

On to the good bits…  

Mini Pavlovas, recipe adapted from here (eat boutique) and here (smitten kitchen).

• 4 large egg whites
• Pinch of salt
• 1 cup sugar (superfine is generally recommended, but I didn't bother; if you want it superfine just put regular sugar into a food processor for a minute or so)
• 1/2 tablespoon cornstarch
• 1 teaspoon white vinegar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Preheat oven to 250 degrees.

Combine the sugar and cornstarch in a small bowl and set aside.

Pour the vinegar and extracts into a small cup and set aside.

Separate the eggs, setting aside the yolks for tomorrow's Hollandaise.  :)  

Note:  According to the Science of Cooking, "egg whites at room temperature can be beaten to a foam more easily than cold egg whites."  So if you prefer, you can allow the egg whites to come to room temperature before you begin.

In a large glass or stainless steele bowl, beat the egg whites and salt on low speed until egg whites form small bubbles, just before soft peaks begin to form.  About 2 or 3 minutes. 

Increase the speed to medium and gradually add in the sugar and cornstarch.  Continue to beat for a few more minutes.

Slowly pour in the vinegar and extracts and increase speed to high.  Continue to beat mixture until glossy and stiff peaks form.  Approximately 4 minutes.  

It should look kinda sorta like this:

But maybe with better lighting.. 

Line a baking sheet with parchment paper.

Depending on how large you would like your mini pavlovas, spoon the mixture onto the parchment paper into 4 (or 6 or 8) evenly sized circles, leaving a shallow depression in the center.  This will be helpful later when your piling on the whipped cream and berries.

Bake for about 1 hour and 15 minutes.  If you see the pavlovas are cracking or turning slightly brown, reduce the heat slightly.

Turn off the oven and prop the door open with a wooden spoon.  Allow the pavlovas to remain in the oven for another hour to cool.  

The pavlovas will be hard to the touch and may show signs of cracking as they cool.  This is normal.  It's okay…

You can store these for a few days or serve immediately… or as soon as you've made the whipped cream and washed the berries.  

Whipped Cream

• 1 cup heavy whipping cream 
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

In a medium glass bowl, whip the cream until it begins to thicken.  Slowly add the sugar and then the extracts.  Continue to beat until the cream becomes thick and firm.  

To assemble the pavlova, top with whipped cream and your choice of berries.  Blackberries provide a nice tartness to complement the sweetness of the meringue.  Strawberries, blueberries or raspberries are also good.  

Enjoy!  While it lasts… 

Chicken with Damn Good Sauce

This is loosely based off of Ina Garten's Chicken with Shallots recipe found in How Easy Is That?

I like my name better.  :)

Chicken with Damn Good Sauce

• 4 bone-in chicken thighs, skin on
• Salt
• Pepper
• 1 Tbsp butter
• 1/2 medium yellow onion, sliced in strips

For the sauce

• 1/3 cup white wine
• 1/4 cup lemon juice
• 2-3 Tbsp cream
• Dash of salt and pepper
• 3 Tbsp butter, diced

Season the chicken on both sides with salt and pepper.  Preheat the oven to 425 degrees.

In a cast iron skillet over medium-high heat, melt 1 Tbsp butter.  

Fry the chicken skin side up for 2-3 minutes.  Turn and fry skin side down for another 3-4 minutes. Chicken should be barely golden brown.  

Turn the chicken back, skin side up. Add the onions to the skillet and bake for about 25-30 minutes, or until chicken is thoroughly cooked through and juices run clear.  The onions will caramelize in the process, and will make the sauce better.

When the chicken is done, remove from the pan and set aside.  Drain all but about 1 Tbsp of the fatty juices from the skillet.

Add the white wine and lemon juice and reduce over medium-high heat.  The liquid should reduce a bit over half-way.  

Add the cream, a dash of salt and pepper and bring to a boil. 

Remove from heat and stir in the diced butter until melted.

Immediately serve the sauce over the chicken.

Enjoy.  And try not to lick your plate.