Sunday, February 27, 2011

My winter soup lunch

White Bean soup for a Saturday lunch
I had the most wonderful and amazing White Bean homemade soup from our friends at Seasonal Pantry. Each Friday we pick our soup, pick up a loaf of bread and then we enjoy our Friday night soup supper.  The soup is made from local produce and ingredients and made in small batches. We have enough for one of us to have soup for lunch on Saturday. So this week this was my lunch.

Wednesday, February 23, 2011

Lemon and blueberry scones

Dried lemons

Dried lemons

Lemon and blueberry scones dough

Scones and tea with the Martha Stewart The New Classics Cookbook

Tea and scones with jam and Devonshire double cream
I was giving a wonderful gift from my friend from Seasonalpantry.com, dried lemons. Not sure what to make I decided to make lemon and blueberry scones.  I ground up the lemons and added about tablespoon of the the dried lemons to the batter. I was a little disappointed the taste of the lemon was too subtle for me. I think that the blueberries may have overpowered the lemon flavor. I found a recipe for dried lemon pudding so I think that I will try that. The scone recipe adapted from Martha Stewart Living Cookbook the New Classics.


  • 2 cups all-purpose flour, plus more for work surface
  • Pinch of salt
  • 3 tablespoons sugar, plus more  for sprinkling
  • 1  tablespoon baking powder
  • 6 tablespoons unsalted butter, chilled and cut into pieces
  • 2 large eggs lightly beaten
  • 1/3 cup of heavy cream,plus more for brushing

Directions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
  2. Sift together flour, salt, sugar, and baking powder into a large bowl. Using a a pastry or 2 knives, cut in butter until largest pieces are the size of small peas.
  3. Using a fork, whisk together cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture and pour cream mixture. Slightly with fork just until the comes together (do not over mix).
  4. Turn dough out onto a lightly floured work surface. With floured hands gently pat dough into a 41/2 x 81/2 inch rectangle, about 3/4 inch thick. Using a floured 2-inch round cutter, cut into 8- 10 rounds, and transfer them to lined baking sheet.
  5. Brush the top of each scone with cream; sprinkle each with granulated sugar. Bake until golden brown and cooked through, 16 to 20 minutes. Transfer scones to a wire rack and let cool slightly before serving.


Read more at Marthastewart.com: Mummy's Sweet White Scones - Martha Stewart Recipes 

Sunday, February 20, 2011

New additions to my cookbook family



Well, here are my latest additions to my growing cookbook collection. I just can't seem to avoid collecting these things. Now I just need strawberries and some chocolate.

Wednesday, February 16, 2011

Traditions of Bygone Days

The perfect meal after playing in the snow 
Now that the weather has turned warmer this week the hope of more snow this winter is dwindling. When growing up in the suburbs of Maryland it seemed we always had a lot of snow during the winter.
Traditions of childhood winters were to put on snow clothes, boots, hats, and gloves and head for the hills with the metal saucer and toboggan. Most of the neighborhood children would gather at the top of some hill and take turns sledding down. Some hills had more trees than others so the key was to get through the gauntlet safely.
We would stay out all day or at least it seemed that way. Coming home half frozen was a kid's right of passage. But mom wold always be waiting to help us out of our frozen pants and she always had Cream of Tomato soup and grilled cheese sandwiches for us to eat and warm our bones.
For me this is one snowy tradition that I will always cherish. I always celebrate the snow no matter how little with this dish. This winter we have not had much snow, but I will serving tomato soup and grilled cheese no matter what.

Monday, February 14, 2011

Happy Valentines Day

Ingredients for the cookies

Creaming the butter and sugar

Ready for rolling 

Cookies ready for the oven

Waiting for decorating

Red sprinkles

Dipped in bittersweet chocolate
Shortbread cookies. This recipe is adapted from Joyofbaking.com.

Shortbread Cookies:

2 cups (260 grams) all-purpose flour
1/4 teaspoon (2 grams) salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon (4 grams) pure vanilla extract

Cream butter and sugar. Add in vanilla.
Mix salt with the flour and add into the creamed butter. Mix until combined. Chill for 1 hour. Roll out dough. Cut into whatever shapes you like.
Bake in a 375 degree oven 9-13 minutes.




For Chocolate Dipped Shortbreads:
6 ounces (180 grams) semi sweet or bittersweet chocolate, finely chopped


more:http://www.joyofbaking.com/shortbreads/shortbreadcookies.html#ixzz1DrNwkjds

Saturday, February 5, 2011

National Nutella Day


Nutella was created by an Italian pastry maker in the 1940s. At the time, chocolate was rationed like many other foods during World War II. Hazelnuts, which were in abundant supply in the area, were ground and added to the chocolate to extend the supply. Nutella was born.
So what are you going to make?

I decided to make Nutella and banana crepes. It brings me back to wandering the streets in Paris. There seems to be a crepe stand on every corner and near most tourist spots. Crepes makes a great snack to quench hunger pangs. Sweet or savory is all good.

The crepe recipe below is adapted from allrecipes.com

All the ingredeints 

A not so perfect crepe but tastes great anyway

That looks better

Nutella and bananas filling the crepe

Breakfast is ready

INGREDIENTS:
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
DIRECTIONS:
1.In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3.Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.