Apple and Cheddar Scones
Adapted from The Perfect Finish courtesy of SmittenKitchen.com
Makes 6 generous scones or 12 smaller scones (my preference)
2 firm tart apples (1 pound or 2 454 grams)
1 1/2 cups (6.75 ounces or 195 grams) all-purpose flour
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams)
1/2 tablespoon (7 grams) baking powder
1/2 teaspoon salt (3 grams) plus additional for egg wash
6 tablespoons (3 ounces or 85 grams)unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment
1/2 cup (2.25 ounces or 65 grams) sharp cheddar, shredded (white is recommended, I assume for aesthetics), cut into tiny cubes for prettier scones
1/4 cup (2 ounces) heavy cream
2 large eggs
Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.
Peel and core apples, then cut them into one-sixteenths. (I assumed this meant chunks, not slivers.) Placed them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. (You can speed this up in the fridge, as I did.) Leave oven on.
Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.
[Don't have a stand or hand mixer? I'd rub the cold butter into the flour mixture with my fingertips or with a pastry blender, hand-chop the apples coarsely and mix the rest together with a wooden spoon until combined. It might feel awkward, but it should all come together. Again, don't overmix it though it will be harder to do this by hand.]
Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.
Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes. Before you eat one, make sure you realize how addictive they might be. Once you’ve got that down, go for it anyway.
Do ahead: Scones are best the day they are baked. However, they can be made ahead of time and stored unbaked in the freezer until you need them. Simply brush them with the egg wash and sprinkle them with sugar, and bake them still frozen for just a couple extra minutes. This way they are always freshly baked when you want them. These scones were passable on day two and terrible on day three.
Sunday, March 20, 2011
Sunday, September 12, 2010
Best Pulled Pork
Crock Pot Pulled Pork
1-6 to 8 lb. pork shoulder (I normally use a 10 lb shoulder, chop in half and place in two ziploc bags with double the spice rub.)
1/4 cup water (optional – depends on how much sauce you want to form)
For the spice rub (from Cook’s Illustrated):
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 1/2 teaspoons cayenne pepper (or up to 2 tsp if you like it spicy)
2 tablespoons ground cumin
4 tablespoons paprika
1 tablespoon dried oregano
2 tablespoons dark brown sugar
1 tablespoon white sugar
2 tablespoons salt
Mix together the spice rub in a large Ziploc bag, shaking it to combine the spices thoroughly. Add the pork shoulder and vigorously shake the bag until the pork is fully covered in the spice rub. Place the bag with the pork shoulder in the refrigerator for at least 8 hours (the longer the pork is allowed to marinate, the stronger the flavor will be).
On cooking day, remove the pork shoulder from the Ziploc bag and place it in the crock pot. Add the ¼ cup of water, if desired, and place the pot on low. Cover the pot with the lid and allow to cook for an hour. Turn the pork shoulder over after an hour and continue to cook for another hour. Turn the pork shoulder over one more time and let it continue to cook for another four hours. After six hours, check to see if the pork is starting to tenderize. With the larger pork shoulder, the estimated time for tender meat is about 9 hours total. If it is, shred the pork using a fork (or tongs) and stir the shredded meat around in the sauce created during the slow roasting. Cook for another 30 minutes to an hour (depending on your crock pot). You can serve the pulled pork by itself or with a barbecue sauce (but honestly, it's not necessary).
Enjoy!!!
1-6 to 8 lb. pork shoulder (I normally use a 10 lb shoulder, chop in half and place in two ziploc bags with double the spice rub.)
1/4 cup water (optional – depends on how much sauce you want to form)
For the spice rub (from Cook’s Illustrated):
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 1/2 teaspoons cayenne pepper (or up to 2 tsp if you like it spicy)
2 tablespoons ground cumin
4 tablespoons paprika
1 tablespoon dried oregano
2 tablespoons dark brown sugar
1 tablespoon white sugar
2 tablespoons salt
Mix together the spice rub in a large Ziploc bag, shaking it to combine the spices thoroughly. Add the pork shoulder and vigorously shake the bag until the pork is fully covered in the spice rub. Place the bag with the pork shoulder in the refrigerator for at least 8 hours (the longer the pork is allowed to marinate, the stronger the flavor will be).
On cooking day, remove the pork shoulder from the Ziploc bag and place it in the crock pot. Add the ¼ cup of water, if desired, and place the pot on low. Cover the pot with the lid and allow to cook for an hour. Turn the pork shoulder over after an hour and continue to cook for another hour. Turn the pork shoulder over one more time and let it continue to cook for another four hours. After six hours, check to see if the pork is starting to tenderize. With the larger pork shoulder, the estimated time for tender meat is about 9 hours total. If it is, shred the pork using a fork (or tongs) and stir the shredded meat around in the sauce created during the slow roasting. Cook for another 30 minutes to an hour (depending on your crock pot). You can serve the pulled pork by itself or with a barbecue sauce (but honestly, it's not necessary).
Enjoy!!!
New Favorite Hamburger Bun Recipe
Courtesy of King Arthur Flour :)
The following recipe created quite a stir when it was first posted on our message board page, www.bakingcircle.com. Baker after baker tried these buns and declared them THE BEST. Soft, vaguely sweet and golden-yellow from the butter and egg, these simple buns are perfect for burgers, but also fine for any kind of sandwich.
Hands-on time: 25 mins. Baking time: 15 mins. Total time: 2 hrs 40 mins.
Yield: 8 buns
3/4 to 1 cup lukewarm water
2 tablespoons butter
1 large egg
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast
Directions
1) Mix and knead all of the dough ingredients—by hand, mixer, or bread machine—to make a soft, smooth dough.
2) Cover the dough, and let it rise for 1 hour, or until it's doubled in bulk.
3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round 1" thick (more or less); flatten to about 3" across. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour, until very puffy.
4) If desired, brush buns with melted butter. Or brush lightly with egg wash (1 egg beaten with 1 tablespoon water), and sprinkle with sesame seeds.
5) Bake the buns in a preheated 375°F oven for 12 to 15 minutes, till golden. Cool on a rack.
Some baker tips:
For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate).
When making anything with yeast, including these rolls, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking (how you knead the dough; what kind of yeast you use) that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.
What's the easiest way to shape buns? Gently deflate the dough, and form it into a smooth 8" log. Slice the log as though you were slicing cinnamon buns. Gently pull each slice into a circle.
Brushing buns with melted butter will give them a soft, light golden crust. Brushing with an egg wash (1 egg beaten with 1
tablespoon water to combine) will give them a shinier, darker crust. For seeded buns, brush with the egg wash; it'll make the seeds adhere.
The following recipe created quite a stir when it was first posted on our message board page, www.bakingcircle.com. Baker after baker tried these buns and declared them THE BEST. Soft, vaguely sweet and golden-yellow from the butter and egg, these simple buns are perfect for burgers, but also fine for any kind of sandwich.
Hands-on time: 25 mins. Baking time: 15 mins. Total time: 2 hrs 40 mins.
Yield: 8 buns
3/4 to 1 cup lukewarm water
2 tablespoons butter
1 large egg
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast
Directions
1) Mix and knead all of the dough ingredients—by hand, mixer, or bread machine—to make a soft, smooth dough.
2) Cover the dough, and let it rise for 1 hour, or until it's doubled in bulk.
3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round 1" thick (more or less); flatten to about 3" across. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour, until very puffy.
4) If desired, brush buns with melted butter. Or brush lightly with egg wash (1 egg beaten with 1 tablespoon water), and sprinkle with sesame seeds.
5) Bake the buns in a preheated 375°F oven for 12 to 15 minutes, till golden. Cool on a rack.
Some baker tips:
For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate).
When making anything with yeast, including these rolls, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking (how you knead the dough; what kind of yeast you use) that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.
What's the easiest way to shape buns? Gently deflate the dough, and form it into a smooth 8" log. Slice the log as though you were slicing cinnamon buns. Gently pull each slice into a circle.
Brushing buns with melted butter will give them a soft, light golden crust. Brushing with an egg wash (1 egg beaten with 1
tablespoon water to combine) will give them a shinier, darker crust. For seeded buns, brush with the egg wash; it'll make the seeds adhere.
My New Mexican Rice
Black-Bean and Tomato QuinoaGourmet | July 2007
Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato. Yield: Makes 4 (side dish) servingsActive Time: 20 minutes Total Time: 45 minutes 2 teaspoons grated lime zest 2 tablespoons fresh lime juice 2 tablespoons unsalted butter, melted and cooled 1 tablespoon vegetable oil 1 teaspoon sugar 1 cup quinoa 1 (14- to 15-ounce) can black beans, rinsed and drained 2 medium tomatoes, diced 4 scallions, chopped 1/4 cup chopped fresh cilantro Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to tast
|
Per serving: 382 calories, 12 g fat (4 g saturated), 15 mg cholesterol, 446 mg sodium, 55 g carbohydrate, 10 g fiber, 14 g proteinWednesday, February 10, 2010
Classic Belgian Waffles
Classic Belgian Waffles
Adapted from Waring Pro Waffle Maker Guide
Classic Belgian waffles have a crispy outside and are soft and moist on the inside. They are often served as part of a celebration, or in the Wallick household, just a regular Saturday or Sunday morning :). Try tehse waffles with your favorite maple syrup or flavored syrups (hit up Trader Joe's for some yummy ones) or a topping such a sliced fresh strawberries and freshly whipped cream.
Makes 10 waffles
1 1/2 cups water
2 1/4 teaspoon active dry yeast (one packet)
3 cups sifted flour
1/4 teaspoon salt
3 large eggs, separated + 1 egg white
1/3 cup sugar
1 1/2 cups whole milk
8 tablespoons unsalted butter, melted and cooled
2 teaspoons vegetable oil
2 teaspoons vanilla extract
Heat 1/2 of the water to lukewarm, 105-110 degrees F. Dissolve the yeast in the water with a pinch of the sugar from the recipe. Let stand for 5 to 10 minutes, until the mixture begins to foam.
Put the flour and salt into a large bowl. Stir to blend and reserve. Add the egg yolks, one of the egg whites, and remaining sugar to the yeast mixture; stir to blend. Add the remaining water, milk, melted butter, oil, and vanilla.; stir until the mixture is smooth. Stir the liquid mixture into the flour mixture and beat until the mixture is smooth.
Beat the egg whites until stiff peaks form. Fold the egg whites gently into the batter. Let the batter stand for 1 hour, stirring every 15 minutes.
Preheat your Waring Pro Belgian Waffle Maker on setting 4, 5 or 6. I use setting 6 because my husband loves the crispy exterior. Green indicator light will be illuminated when preheated.
For best results, do not open waffle maker during cooking process. Doing so will offset the timing mechanism.
Use the measuring scoop to measure the batter and pour 3/4 cup of batter into the preheated waffle iron. Use a heatproof spatula to spread the batter evenly over the grids. Close lid and rotate wafflemaker 180 degrees to the right. Bake the waffles in the waffle iron until the beeper indicates that the waffle is done. Rotate wafflemaker 180 degrees to the left. Remove waffle and repeat until all batter is used. Waffles may be kept warm in a 200 degree oven. Place waffles arranged on a cookie sheet on a rack in a warm oven. Serve with whipped cream, fruit, jam, powdered sugar, or a warm fruit syrup.
Yummy!
Adapted from Waring Pro Waffle Maker Guide
Classic Belgian waffles have a crispy outside and are soft and moist on the inside. They are often served as part of a celebration, or in the Wallick household, just a regular Saturday or Sunday morning :). Try tehse waffles with your favorite maple syrup or flavored syrups (hit up Trader Joe's for some yummy ones) or a topping such a sliced fresh strawberries and freshly whipped cream.
Makes 10 waffles
1 1/2 cups water
2 1/4 teaspoon active dry yeast (one packet)
3 cups sifted flour
1/4 teaspoon salt
3 large eggs, separated + 1 egg white
1/3 cup sugar
1 1/2 cups whole milk
8 tablespoons unsalted butter, melted and cooled
2 teaspoons vegetable oil
2 teaspoons vanilla extract
Heat 1/2 of the water to lukewarm, 105-110 degrees F. Dissolve the yeast in the water with a pinch of the sugar from the recipe. Let stand for 5 to 10 minutes, until the mixture begins to foam.
Put the flour and salt into a large bowl. Stir to blend and reserve. Add the egg yolks, one of the egg whites, and remaining sugar to the yeast mixture; stir to blend. Add the remaining water, milk, melted butter, oil, and vanilla.; stir until the mixture is smooth. Stir the liquid mixture into the flour mixture and beat until the mixture is smooth.
Beat the egg whites until stiff peaks form. Fold the egg whites gently into the batter. Let the batter stand for 1 hour, stirring every 15 minutes.
Preheat your Waring Pro Belgian Waffle Maker on setting 4, 5 or 6. I use setting 6 because my husband loves the crispy exterior. Green indicator light will be illuminated when preheated.
For best results, do not open waffle maker during cooking process. Doing so will offset the timing mechanism.
Use the measuring scoop to measure the batter and pour 3/4 cup of batter into the preheated waffle iron. Use a heatproof spatula to spread the batter evenly over the grids. Close lid and rotate wafflemaker 180 degrees to the right. Bake the waffles in the waffle iron until the beeper indicates that the waffle is done. Rotate wafflemaker 180 degrees to the left. Remove waffle and repeat until all batter is used. Waffles may be kept warm in a 200 degree oven. Place waffles arranged on a cookie sheet on a rack in a warm oven. Serve with whipped cream, fruit, jam, powdered sugar, or a warm fruit syrup.
Yummy!
Tomato Bisque- More Winter Soup Favorites
This is my favorite tomato soup recipe by far! I have made it since college, and it always turns out well every time! For sake of experimentation, I have tried several other recipes, but nothing ever comes out and tastes as good as this one. The true beauty of this recipe is that it can be made with ingredients found in your pantry.
I always serve this soup with a French herb bread made in my bread machine. I will post the recipe soon.
Tomato Bisque
Adapted from Necessities and Temptations
1/4 cup butter
1/2 cup minced onion
1/2 cup all-purpose flour
1 1/2 cups milk
1 cup chicken stock
2 14 1/2-ounce cans Italian plum tomatoes, reserve juice
1 tablespoon honey
2 tablespoons minced parsley
1 teaspoon dill weed
1/4 teaspoon basil
1 teaspoon marjoram
1 whole bay leaf
Salt and pepper to taste
1. Melt butter in pan. Add onions and saute until transparent.
2. Lower heat. Add flour and cook, stirring constantly. Add milk and chicken stock. Whisk until smooth and thick.
3. Puree tomatoes in blender. I use an immersion blender, and puree in the stock pot/dutch oven, leaving some small chunks.
4. Add puree, including juice, to flour mixture. Add remaining ingredients. Simmer 45 minutes, stirring frequently.
5. Remove bay leaf and serve. Serve with cracked pepper and parmesan. (Serves 6)
Variations: (1) Serve with a pasta dish. (2) Buy a loaf of Frenchbread. Cut and toast with butter. Serve as large croutons with soup. (3) Use slices of French bread and cheese slices to create grill
cheese. Serve grill cheese with soup.
I always serve this soup with a French herb bread made in my bread machine. I will post the recipe soon.
Tomato Bisque
Adapted from Necessities and Temptations
1/4 cup butter
1/2 cup minced onion
1/2 cup all-purpose flour
1 1/2 cups milk
1 cup chicken stock
2 14 1/2-ounce cans Italian plum tomatoes, reserve juice
1 tablespoon honey
2 tablespoons minced parsley
1 teaspoon dill weed
1/4 teaspoon basil
1 teaspoon marjoram
1 whole bay leaf
Salt and pepper to taste
1. Melt butter in pan. Add onions and saute until transparent.
2. Lower heat. Add flour and cook, stirring constantly. Add milk and chicken stock. Whisk until smooth and thick.
3. Puree tomatoes in blender. I use an immersion blender, and puree in the stock pot/dutch oven, leaving some small chunks.
4. Add puree, including juice, to flour mixture. Add remaining ingredients. Simmer 45 minutes, stirring frequently.
5. Remove bay leaf and serve. Serve with cracked pepper and parmesan. (Serves 6)
Variations: (1) Serve with a pasta dish. (2) Buy a loaf of Frenchbread. Cut and toast with butter. Serve as large croutons with soup. (3) Use slices of French bread and cheese slices to create grill
cheese. Serve grill cheese with soup.
Chicken Noodle Soup- Comfort Food for the Soul
As a kid, I always ate Campbell's Chicken and Stars condensed soup from a can. The older I got, the more refined my tastebuds grew! I switched to Progresso canned soup when in a pinch. As an adult on my own, I found this fantastic recipe for Chicken Noodle Soup. Making your own stock makes the world of difference! I make this soup often, even more in the winter, and I absolutely love it! My husband, who doesn't find chicken noodle soup to be the kind of comfort food I do, swears by this soup as the "Million Dollar Chicken Noodle Soup".
If you plan to make your own stock, use the recipe included with the lentil sausage soup on my last post. It's fanatastic and store bought chicken broth cannot even compare!
If you do use store bought chicken broth, I recommend using Swanson's Organic Low-Sodium chicken broth, making sure to season with salt and pepper at the end so you don't over salt your soup.
Chicken Noodle Soup
Adapted from Tyler Florence
If you plan to make your own stock, use the recipe included with the lentil sausage soup on my last post. It's fanatastic and store bought chicken broth cannot even compare!
If you do use store bought chicken broth, I recommend using Swanson's Organic Low-Sodium chicken broth, making sure to season with salt and pepper at the end so you don't over salt your soup.
Chicken Noodle Soup
Adapted from Tyler Florence
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped medium
- 3 garlic cloves, minced
- 4 medium carrots, cut diagonally into 1/2-inch-thick slices
- 3 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 quarts chicken stock, recipe follows
- 8 ounces dried wide egg noodles
- 1 1/2 cups shredded cooked chicken
- Kosher salt and freshly ground black pepper
- 1 handful fresh flat-leaf parsley, finely chopped
Directions
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
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