Salad with Nectarines and Pecans

 I was talking with my older sister a few days ago and we were talking about inherent talents...our own and those of people we know and love. One of the things that we agreed on was that very often we are unaware that something that we are good at is also something that not a lot of people are good at...but because we have always been good at it, we just assume that everyone is good at it. Why is it hard to admit to ourselves that we have something that we have always been good at that we just take for granted?

A good example in my world is making salads. I rarely include salads in posts because I've always considered salads something that everyone can just throw together. Wrong. It's something that is easy for me but not so easy for a lot of people.

Tonight I made a really delicious salad, better than my usual pretty good salads, and it included a nectarine, an avocado, some blue cheese, toasted pecans, and two kinds of lettuce mixes, plus a bottled blue cheese dressing. I was worried that it would miss the mark because when I was making it, it seemed to have too much nectarine. When it came time to eat it, however, the amounts were just right, so I don't know everything about making salads!

So it turns out that part of my talent is having a sense for the proportions of the different ingredients. Since I never measure, this recipe is a lot of guessing. Hope that it works for you! If it doesn't taste right, just try adding a bit more of one of the ingredients. Still not right, a bit more of another. Save the 'bit more' of the blue cheese for last. It's such a strong flavor, you really just need a small amount to have a big impact.

Nectarine and Pecan Salad with Blue Cheese
Serves 4

4 cups mesclun (mixed filed greens)
1-2 cups romaine (mine came mixed with a small amount of purple cabbage shreds)
1 avocado, peeled, pit removed, and cut into bite sized pieces
1 nectarine, cut into 1-inch wedges, then each wedge cut into thirds, pit discarded
1-2 tablespoons blue cheese crumbles (start with the smaller amount)
12 pecan halves, toasted, cooled and broken into small pieces
Enough blue cheese salad dressing (I use Boat House) to just moisten the salad mixture

In a large bowl place the mesclun, romaine, avocado pieces, nectarine pieces, blue cheese crumbles, and broken toasted pecan pieces. Toss with clean hands to mix. Add less blue cheese dressing than you think you need and toss well with salad tongs or servers. Add additional dressing, if needed, a little at a time. Be sure to toss thoroughly to coat the lettuce leaves.

Serve at once and enjoy!

Cake-based Strawberry Shortcake for Father's Day

 

For the May version of strawberry shortcake we had scones, berries and whipped cream. For June I made a delicious buttermilk cake that is easy to do and produces a supple, flavorful sponge cake that is just perfect with berries and whipped cream. Sweetie really likes whipped cream, so we were generous! I know, almost anything is great with whipped cream, but I find that having cake, scones, or biscuits with it...and the berries...is wonderful. The tanginess of this cake is a nice contrast to the richness of the cream and sweetness of the berries. You can use any stone fruit or any berry if strawberry season is past. It will still be a great gift to you favorite guy...or gal. I served it in a bowl because I didn't whip the cream to firmness, but on a plate will work well, too.

This is based on a recipe that I found online...AllRecipes I think...but I changed it so much that it would be barely recognizable to the person who created the original. I'd never made a warm milk cake before. It makes a great spongy type cake but moister than the classic genoise...no need for moistening syrups. The juices from the sliced strawberries soaked into the cake nicely.

Warm Buttermilk Vanilla Cake
2 eggs
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon pure vanilla extract
1 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons butter
1/2 cup plus 2 tablespoons buttermilk

In a large mixing bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes. Combine flour, baking powder, baking soda and salt; add to egg mixture. Beat on low just until combined. Melt butter in a small saucepan until butter melts. Remove from heat and stir in the buttermilk. Add to batter; beat thoroughly (the batter will be thin). Pour into a greased 9-in. square baking pan. Bake in a preheated 350 degrees F oven for 20-25 minutes or until cake tests done. Cool 5 minutes in the pan, then turn out on a wire rack to cool completely.

To make individual Strawberry Shortcakes with this cake, slice the cooled cake into 9 squared, then slice each half horizontally. Lay the top pieces aside. Spread sliced strawberries (hull and slice them in advance if possible so that the juice can be drawn out. Add a little sugar if they are not sweet enough) over the bottom layers. Top with the top layers of cake and frost the top with whipped cream. Garnish with a few fresh strawberries. Serve at once. If there is some left to store, store, tightly wrapped in plastic wrap, in the fridge.

Garden Update

Everything is just growing like crazy, so it seems like a good idea to show a few photos of how things are in the garden now. If you stand on the sidewalk near our front steps and face the barn, you see the scene above.

We've had our first harvest...two golden and one dark green zucchini. They weren't huge...about 6 or 7 inches long... but they were tender and delicious. Sweetie grills them with just a little pepper, garlic salt, and olive oil. The ones in the photo above should be ready in a day or two.

Everything else is far from being ready for harvest. The tomatoes are flowering but so far no fruit. The other squash are still small and working on getting female flowers. The cucumbers haven't even started to climb. The beets are looking good...larger leaves...but it will be a while until they are ready. The beans were just planted, so haven't even sprouted. The potatoes seem to like their spot and continue to push up the straw. I just hilled them up (more soil around the stems of the plants) a few days ago and the strongest ones are already peeking through the straw. Have never grown potatoes, so it's heartening to see the growth. Maybe it means I'm doing it right. That's all for the veggies. Here are some photos of the veggies, both the ones near the studio and the ones in the raised bed near the barn and the large round cloth bag with the potatoes.

In this view the closest are the two barrels with zucchini. Further away are other barrels and planters with tomatoes, more summer squash, cucumbers and some winter squash, plus geranium, roses, daisies, poppies, California poppies, marigolds with the tomatoes, and nasturtium. Mixing in the flowers seems to encourage the bees to come by...now hoping that they will fertilize the tomatoes!

Another view of the veggies, this time looking towards the studio.

The raised bed, which includes a tomato plant, beets, two kinds of squash and cucumber.

The potato cloth container...as big as a small child's wading pool! Just Joey apricot roses are lovely, too.

The best part of the garden right now is the flowers. The apricot rose (near the potato bed) is just beautiful! The Mister Lincoln rose near the studio veggie area is blooming, too, with big red roses that smell heavenly. The large shrubs of daisies are just beginning to bloom and so are the day lilies (although I don't think I have photos of that). The red poppies are still stunning and prolific, as are the CA poppies, but the nasturtium are the most prolific of all! There are a few pretty sweet peas and some lavender blooming, too. The best smelling are the flowers on the lemon shrub. The ones that come every fortnight, the fortnight lily, is blooming near the lemons. All in all a delightful time in the garden.

So that's it for now. There will be food soon...something for Father's Day

Apricot Season

I don't remember having fresh apricots when I was growing up. We just ate canned apricots. When I came to California I discovered the joy of the fresh apricot, especially the tartness factor. Canned apricots are canned in heavy syrup...or they were 50 odd years ago...and so were pretty sweet. A ripe fresh apricot has sweetness, but it also has an underlying tartness that I believe makes the fruit even more enjoyable.

We had some fresh apricots, unpeeled and uncooked, with berries and bananas for breakfast and they were delicious, but I wanted fresh apricot pie. The season for fresh apricots is pretty short and I don't think that they ship well either, so I was delighted to find them available at our Hwy. 12 farm stand. Because Sweetie really loves pies, I decided to make him an apricot pie. Many years if I make a pie or tart with apricots I combine them with a frangipane, a type of filling made with ground nuts. This time I wanted it to be all apricots! I even made a two crust pie and tried out a lattice making gadget that Sweetie had given me. (See photo below to see how it looks!)

The best way to peel an apricot is just like peeling a peach...dip them for a few minutes in boiling water and then plunge into cold water. The skins usually peel off really easily, without a knife. I did that to all the remaining apricots and, once I had slice them up and discarded the pits and peels, I had about 5 cups of fruit. I could have used another cup of fruit, but decided to go with a shallow 9-inch pie pan instead of a deep one and it all worked out fairly well.

As you know if you've been reading this blog, I often speed up the pie making time by using a pre-made pie dough for the crust. My go-to is Pillsbury ReadyCrust. The results are really delicious and you get a nice, flaky crust with not a lot of time or effort.

Depending on how juicy your apricots are, you will need a little or a lot of the flour mixture. It helps the juices turn into a filling and keeps the bottom from becoming soggy. I also like to use a pizza stone on the rack near the bottom of the oven where I plan on baking the pie. Putting the metal pie plate right on the preheated stone gives the bottom a nice push towards being fully baked and flaky.

No apricots? You can pretty much do the same thing with fresh peaches or nectarines (although I would skip peeling the nectarines) and you will still get a delicious seasonal pie. Peaches and nectarines are available for a much longer time during the summer, so you could make an apricot one now and a peach one later and a nectarine one even later. Just be sure to invite Sweetie over. He really appreciates freshly baked pies! 

Apricot Pie

Serves 6-8

pie dough for a two crusted pie (I use Pillsbury ReadyCrust from the market)

1 1/2 - 2 pounds fresh apricots
2 tablespoons sugar
2 drops almond extract
2 tablespoons all-purpose flour
1 tablespoon cornstarch
pinch of salt
1/8 teaspoon freshly grated nutmeg (or ground nutmeg if fresh unavailable)

1 tablespoon light cream
1 tablespoon sanding sugar

Preheat the oven to 425 degrees F.

In a shallow 9-inch pie pan (or a deep one of you have at least 6 cups apricots when prepared), place one circle of pie dough, either dough rolled to a circle or a pre-rolled circle, and fit to the pan. let extra dough hang over the edges until pie filling has been put in. Set aside.

In a small pot heat water until boiling, with the water coming half way up the sides of the pot. Have cold water ready in a quart heat-proof measuring cup or in a narrow bowl. Once the water boils, place 4-5 apricots in the water and leave for a minute. Remove from boiling water with a slotted spoon and place right away into the cold water. Repeat with the other 3-4 apricots. Peel the apricots while still warm. Repeat with the rest of the apricots. Once all have been peeled, slice into 1-inch wedges and place in a large bowl. Sprinkle fruit with the sugar and the almond extract, then stir to combine. In a small bowl combine the flour, cornstarch, pinch of salt and the nutmeg. Stir to combine. Sprinkle flour mixture over the apricots and stir gently with you hands to coat the fruit with the flour mixture.

Place the fruit mixture in the prepared pie pan, leveling the fruit.

Prepare the second piece of dough by rolling into a circle, if needed, then create a lattice or just top with the second crust. Use your clean finger to skim light cream on the part of the dough where the upper dough and lower dough meet. Press to seal. Trim dough if desired.  Roll the dough towards the pie, rolling under, so that the upper and lower doughs all around are rolled together to sit on top of edge of pan. Crimp dough edges. Using a small pastry brush, brush dough with remaining light cream. Sprinkle with the sanding sugar. If top crust is solid and not latticed, cut four 1-inch slashes in the top of the pie, spaced out evenly around the pie...to let steam escape.

Place the pie on a lower rack in the preheated oven for 15 minutes. After 15 minutes, turn the temperature down to 350 degrees F and bake for another 25-35 minutes, or until crust is golden brown and juices are bubbling in the pie.

Removed from the oven to a cooling rack and cool until cool (or barely warm if you can't wait), then cut and serve.

Gingerbread and Lemon in a Bundt Cake

Many, many, many years ago there was a Pillsbury Bake Off winner who won with a cake called Tunnel of Fudge Bundt Cake. When you sliced the cake the center contained a fudgy filling. For a while it was all the rage.

This Gingerbread Bundt Cake is similar because there is a filling that starts with cream cheese and gets flavored with lemon zest and juice. It's a new-to-me recipe from a blog called Desserts with Stephanie. The gingerbread part is exactly what I like. It's fully flavored, moist and delicious. I did replace the cup or water with a cup of stout, so with water it might be a more subtle flavor. The filling part didn't work out so well. It was too thin and so it didn't stay in the middle but also slid down the side in a few places and made it difficult to get out of the pan. If I make it again I'll be sure to leave out the lemon juice and substitute 1/4 teaspoon lemon extract, plus add a couple of tablespoons of flour to help thicken it up. Otherwise it's lovely. 

Lemon and Gingerbread are a great combination! You don't need to glaze this cake or ice it. If you like you can sift a bit of powdered sugar over the top just before serving. I'm going to include a recipe, but it has the changes I think will help. To make it exactly like Stephanie's, go HERE.

Gingerbread and Lemon Bundt Cake
serves 10-12

• 2 ½ cups all-purpose flour      
• 1 tablespoon ground ginger      
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• ¾ cup unsalted butter at room temperature
• 1 ½ cups dark brown sugar
• 2 large eggs at room temperature
• ½ cup molasses (dark but not blackstrap)
• 1 cup water (or stout beer)

Lemon Cream Cheese Filling

• 8 ounces cream cheese, full fat, at room temperature
• ⅓ cup granulated sugar
• ¼ teaspoon lemon extract
• 1 tablespoon lemon zest (from 1 large lemon)
  
• 1 large egg at room temperature

• 2-3 tablespoons all-purpose flour

 

1.                  Preheat oven to 350℉ (180℃)

Lemon Cream Cheese Filling

1.                  Place softened cream cheese in the bowl of a hand or stand mixer fitted with the paddle attachment. Mix on medium speed until no lumps remain (1 - 2 minutes).

2.                  Add granulated sugar, lemon extract and lemon zest to the mixing bowl. Mix until well combined.

3.                  Add one egg to mixing bowl. Mix until combined (1 - 2 minutes). Add all-purpose flour and mix to combine. Batter should be thick. If not add flour, a tablespoon at a time, until thicker than mayonnaise.

4.                  Set bowl aside or place cream filling in a piping bag.

Gingerbread Bundt Cake

1.                  Prepare Bundt cake pan by spraying with non-stick baking spray.

2.                  In a large bowl, whisk together flour, ground ginger, ground cinnamon, ground nutmeg, salt, baking soda and baking powder. Set bowl aside.

3.                  In a separate large bowl, beat the butter and brown sugar together until light and fluffy (1 - 3 minutes). A stand or hand mixer may be used.

4.                  Add the eggs one at a time, mixing between each addition.

5.                  Add molasses and mix until well combined.

6.                  Add flour mixture to the mixing bowl in three additions, alternating with the water or stout beer (starting and ending with the flour).

7.                  Pour one-half of the cake batter into Bundt pan. Using a spatula or spoon, create a well through center of the batter. Pipe or spoon lemon cream cheese filling into the well.

8.                  Pour rest of cake batter over the filling. Smooth top of the batter with a rubber spatula.

9.                  Place pan in preheated oven. Bake for 55 - 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.

10.              Remove pan from oven and place on a cooking rack for 15 minutes. After 15 minutes invert the pan onto the cooling rack and allow to cool completely (approximately 1 hour).

A Sweet Surprise in the Muffin

Most muffins are OK, but sort of boring. Fortunately there are small things that you can do to make them more interesting, like substituting some rolled oats for part of the flour, adding citrus zest to take them from stodgy to zippy, and adding mix-ins like dried or fresh fruit for additional flavor, texture and fun. An added surprise is putting in a teaspoon or so of flavored ricotta, then covering that with the batter that included fruits. It isn't until you are well into eating the muffin that you discover the lovely tangy and creamy center that goes so well with the soft muffin and sweet fruit. These are very similar to a muffin that I invented over 40 years ago when I had a muffin business in the East Bay. I only had a few café outlets and it was before retail muffins became popular. They were called MegaMuffins because I overfilled the baking cups so that the excess spread out over the pan. You had to cut them apart before serving, so you had circular muffins with sort of square tops where the pan had been, and then a mound in the middle.

This Strawberry-Lemon-Oat-Surprise Muffin recipe brings lots of flavor, plus the surprise, to a dozen muffins.  There is oat enriched batter, a secret center of sweetened lemon flavored ricotta cheese, and sweet, fresh strawberries baked into the top layer. If you like you can add a bit of crunch and more sweetness with some sanding sugar sprinkled on right before you bake them.

You don't need added butter or jam...or anything really...for these because they are delicious just as they come from the oven. Unless you are feeding a crowd, that means some for now and some for later! If you're keeping these, I recommend an airtight container and that they live in the fridge. That way the secret ricotta cheese part will stay delicious. You can wrap a muffin or two in foil the next day and warm it for 10 minutes in a 300 degree F oven and it will be almost like having a freshly baked muffin.

As with all muffins, there are a few tips to remember. Everything should be at room temperature. This helps the ingredients blend together as they should. This means setting eggs and buttermilk and cheese out before baking time to allow them to warm up. The melted butter also needs to cool off. It might be a little warmer than room temp, but it shouldn't be by very much...don't want to scramble the eggs when you add it to the egg mixture.

Another tip for this recipe is to be generous with the lemon zest. The zingy lemon flavor really helps the strawberry flavor pop. This is important because cooked strawberries are not quite as flavorful as fresh ones.

The last tip is to be fairly gentle with the batter when you are mixing the dry and wet ingredients. You want to mix it so that there aren't any clumps of dry ingredients, but only mix until just combined. This will keep your muffins nice and tender.

It might seem like a lot to have batter, cheese mixture, then the berry/batter mixture having to be put into 12 cups. I have found that if I use a 1/4 cup measure and only half fill it for the first batter layer, and also put that into all the cups quickly, then a tablespoon of the cheese mixture roughly in the center of the cut, also into all 12 cups one right after the next, then pretty much fill the 1/4 cup measure for each of the cups for the final better/berry mixture that it comes out right. Each cup should be about 3/4 filled.

You are going to love these muffins! The secret filling is also the secret to their popularity. Try it and see. If you are like Sweetie, you won't want to stop at one muffin. 

Strawberry-Lemon-Oat-Surprise Muffins
Makes 12

1 1/2 cups all-purpose flour
1 cup rolled oats (not instant)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
finely grated zest of 1 1/2 Meyer lemons (or regular lemon if Meyer unavailable), divided

2 eggs, beaten 

1/4 cup unsalted butter or margarine, melted and cooled

juice of 1 Meyer lemon, seeds removed

1 cup buttermilk

1/2 cup ricotta cheese
2 teaspoons milk or soy creamer
2 teaspoons powdered sugar

1/2 pint fresh strawberries, washed and drained, hulled and sliced
about 1 tablespoon clear sparkling or sanding sugar (optional)

Preheat the oven to 400 degrees F. Spray a 12 cup muffin pan with baking spray. Set aside.

In a bowl, sift or whisk the dry ingredients together. Add half the lemon zest and stir or whisk to distribute.

In a second bowl, whisk together the egg, cooled butter, lemon juice and  buttermilk.

Prepare the filling by stirring together the ricotta cheese, milk, powdered sugar and the remaining half the lemon zest in a small bowl until completely combined. Set aside.

Add the wet ingredient mixture all at once to the flour mixture and stir together with a fork, just until all the dry ingredients have been moistened. Don't overmix.

Scoop enough of the batter into the prepared muffin tins to cover the bottom - about 2 tablespoons. Dollop about a tablespoon of the ricotta mixture on top. Stir the sliced strawberries gently into the remaining batter, then top the ricotta mixture in the pans with the berry-rich batter, distributing evenly. Sprinkle with sanding sugar, if desired, distributing evenly.

 Bake in preheated oven for 17 - 25 minutes until tops are golden brown and the center springs back when pressed down with a clean finger. Remove from the oven and cool on a rack 3-5 minutes, then removed carefully from the muffin tin and serve.

Small Batch Dutch Baby with Spring Fruit

 

Some mornings, usually on a Wednesday, Sweetie and I head to the Washoe House for breakfast. It has a long history for the West, having started life as a stage coach stop and then going through different parts of the journey, as a hotel, as a brothel, as a speakeasy, as a bar and restaurant with an small event space upstairs...the latter now describes it pretty well. It's not a white table cloth place, but it was recently purchased by a new owner and the food has improved. Whomever is in the kitchen knows what they are doing and they have a lot of great breakfast items, sandwiches and salads and burgers for lunch and the lunch items plus some dinners like a lovely plate of fish and chips or pork chops with seasonal veggies and fries. As with most restaurants, the pandemic was a challenge, but they tented over a large part of the parking lot and brought in musicians on the weekends and spaced picnic tables far enough apart to be OK, so they are OK. I like the Senior Platter on weekdays and Sweetie loves their crepes with blueberries. Sometimes, though, we want to eat at home, so I figured out a dish that is a bit like the blueberry crepes, but better.

Those crepes are first cousins to a Dutch Baby pancake, especially if you add fresh fruit, like blueberries, to the pancake when you put the batter into the oven. That's what we did last week, using a recipe for a 9-inch cast iron skillet (that's the small batch) and adorning it with both fresh blueberries and fresh strawberries. It was wonderful! There is the fragrance of butter and cooked berries, the puffy pancake when it comes out of the oven, then the tender pancake and soft, almost melty fruit. I like mine with a small amount of maple syrup drizzled over. This serves 4 if you each have a quarter as shown in the photos, but often we find room for a half each. Good thing for my waistline that we don't make these often!

German Pancakes with Blueberries and Strawberries  (smaller version)

Serves 2-3

3 tablespoons butter (or non-dairy margarine or 'butter')
3 large eggs
1/2 cup milk (or nut milk)
1/2 cup all-purpose flour
dash salt
1/2 teaspoon vanilla extract
a few drops lemon oil (optional)
1/4 cup fresh blueberries, washed and drained and picked over for stems or over-ripe berries
1/4 cup fresh strawberries, washed, hulled, and sliced
1/2 tablespoon granulated sugar (optional)

Preheat oven to 425 degrees F.

As oven preheats, put the butter in an ungreased 9 or 10-inch cast iron skillet (or a 9-inch cake pan with high sides) and place in the oven, just until the butter is melted. (Mine started to brown slightly at the edges)

Place the eggs, milk, flour, salt and vanilla, (and lemon oil, if using) in a blender and process until smooth. Scrape down the sides, if needed, and process again for a few seconds.

Pour the batter into the hot baking pan, over the melted butter. Sprinkle with the blueberries, strawberries and with the sugar (if using).

Bake, for 16-22 minutes or until edges are golden brown. Pancake will puff up, but will sink down again as it cools once removed from the oven.

Serve at once. Can sprinkle with powdered sugar, with lemon juice, or serve with maple syrup and/or more berries.

Note: you can make this without berries, too, and it will still puff up gloriously and taste wonderful.

It's the Season for the Garden

 Every April and May, especially, I struggle to blog about food as much as I do the rest of the year because the garden calls to me. If I'm out in the garden I'm not in the kitchen baking.

We've had a long, cool spring which has meant more time to be able to pull weeds and trim things and then, the soil finally warmed up, so I could plant the seedlings that had been waiting...and waiting...and waiting.

This year Sweetie really helped me so much getting new irrigation to the area between the house, driveway and studio. That allowed me to plant more veggies since that is one of the sunnier spots. Since we are gopher city very few things get planted in the ground. That means a lot of work filling planters and pots with potting soil before you can even do the irrigation or plant the seedlings.

In February when I was weeding an area near the iris raised bed near the barn I decided to plant some red poppy and golden California poppy seeds since I had some and that area gets sun for most of the day. Life got in the way, so I never did pull out the seedlings that I should have to allow space between plants. Same with a rectangular planter opposite heading toward the studio. Imagine my delight when they didn't seem to care and I now have bunches and bunches of scarlet poppies and lots of California poppies! Of course there are still some weeds...I never seem to get them all. Added to the charm are the nasturtium that self-seeded last fall and are now overrunning the edges of most of our sidewalks.

The roses and iris have also been a delight and some sweet pea plants that I bought at a nursery in February are blooming, too.

Here are some photos of the different areas of the garden, all taken about a week ago in mid-May. Don't worry, I'll get back to posting cooking and baking adventures soon!

                                                    roses and iris

new veggie area

this photo and the one below are near the front steps

This photo shows the Just Joey rose and one of the irises near the barn

A Perfect Time for Scones

I love scones year 'round, but spring is really a perfect time to have some baked and ready to serve with berries. For Mother's Day we had some for dinner dessert as a shortcake, with local strawberries and Strauss Dairy (also local) whipped cream...heavenly! We ate it up quickly - no photos.

To go with tea in the afternoon, it doesn't get much better than a warm scone with some home made lemon curd (recipe HERE) and some more of those delicious, juicy strawberries as shown in the photos.

Scones are easy to make as long as you remember that the less handling the better, especially once the butter in blended into the flour mix. I tend to make a well, add the liquid, then stir gently with a fork. Once you turn it all out onto a lightly floured board or work surface, you'll be able to see if you need a bit more buttermilk once you've gently pushed the dough together. I just pour a few dribbles of buttermilk over the places that seem to have a lot of undampened flour bits. Gently knead there just to dampen those bits and push them into the dough mass. Knead, again gently, only two or three turns and you should have a cohesive dough to divide and shape into two rough circles.

The only other tip is to watch them carefully and to remove them from the oven once they are just golden brown. That way you will have moist and tender scones, full of buttery flavor and ready to pair with any spring fruit you desire...or just some fruit curd or jam.

Simple Scones

Heat oven to 425 degrees F. Grease two cookie sheets.

½ cup sugar
1 tablespoon grated lemon peel
3 cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
¾ cup unsalted butter, at room temperature (no substitutions)
1 cup buttermilk


Glaze: 2 tablespoons heavy cream
2 tablespoons sugar (I used white sanding sugar)

In a small bowl use your fingers to rub together the sugar and lemon peel until fragrant.
Combine flour, lemon-sugar, baking powder, salt, and baking soda in a large bowl. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Pour buttermilk over crumb mixture. Stir together with fork just until mixture comes together. Gather dough gently into a ball; knead 4 or 5 times. Cut dough in half and transfer pieces to prepared cookie sheets. Shape each piece into two 6 inch x 1/4 inch thick circles, 2 inches apart. Using floured knife, cut each circle into 8 wedges.

For glaze, brush tops with cream and sprinkle with sanding sugar.

Bake 20 – 25 minutes until toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Makes 16 scones.

If you are going to freeze these to re-heat later, bake them just short of golden brown and re-heat, thawed, for 5 minutes at 425 degrees F.

Cookies for Breakfast

 The little kid that still lives inside me became very excited when I saw this recipe on Dorie Greenspan's Substack newsletter. Cookies for breakfast just sounds like fun. These are full of all kinds of good-for-you things, but they are still delicious. Sweetie loves them because they are moist and chewy in the middle, not dry or crisp, although the outer edges are crisp enough for me to enjoy them.

As I usually do I made a few changes, mostly because I had millet flour but not millet and I also had flaxseed flour but not the whole flaxseeds. Because the millet is part of the topping and meant to be crunchy, I substituted some white sesame seeds for the topping part, then used the flour in the part that became the dough. The flaxseed flour became part of the dough, too. Below is a photo of an unbaked cookie. You can't really see the sesame seeds but they are there, along with the sunflower and pumpkin seeds, the dry unsweetened coconut, and a piece of dry fruit, probably a dried cherry.

The flavors are reminiscent of a granola that includes banana. When I make them next time I'm going to try substituting unsweetened apple sauce for the banana and maybe up the cinnamon a bit to see how that goes. It's not that I don't like banana, but I find it fun to see how things change with different ingredients. For part of the batch I also added some small M&Ms for the times when these would be afternoon tea cookies and so could use a bit of chocolate. Obviously you can change these up to suit your preferences...prefer dried apricots to dried cherries? Chop up the apricots and swap them out for some or all of the cherries. Like golden raisins better than dried cranberries? Same deal. For any of the dried fruit, just remember to refresh them if they are dry by soaking them for a few minutes in boiling water, then drain and towel dry. 

If you use a 1/4 cup measure to dollop out the dough, each cookie should probably be all you need for breakfast. I decided to freeze the extras so that I can have a cookie for breakfast whenever the spirit moves.

Nutty Seedy Breakfast Cookies, adapted from Pastry Love by Joanne Chang

3/4 cup (90 gr) walnuts, roughly chopped
1 cup (2 sticks) butter at room temperature
1/2 cup (170 gr) maple syrup
1 teaspoon vanilla
3 large eggs at room temperature
1 ripe banana, thoroughly mashed (about 1/3 cup, 100 gr)
3/4 cup (100 gr) raw unsalted pepitas (pumpkin seeds)
3/4 cup (40 gr) unsweetened flake coconut
1/2 cup (45 gr) raw shelled sunflower seeds
1/2 cup (45 gr) flaxseeds (I used 1/2 cup flaxseed flour in the dough mixture)
1/4 cup (50 gr) millet (I used 1 tablespoon raw sesame seeds in the seed mixture for the top and 2 tablespoons millet flour in the dough mixture instead)
1 1/2 cups (150 gr) rolled oats
1 cup (120 gr) dried cranberries
2/3 cup (100 gr) whole wheat flour
1/2 cup (100 gr) dried cherries
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg

Preheat the oven to 350 degrees F. Toast the walnuts on a baking sheet for 6-8  minutes in the preheated oven until light golden brown and fragrant. Set aside to cool and turn off the oven.

Melt the butter in a medium bowl. Whisk in the maple syrup and vanilla until well combined. Whisk in the eggs and the banana until totally homogeneous. Set aside.

In a large bowl stir together the pepitas, coconut, sunflower seeds, and sesame seeds (or millet and flaxseeds). Remove 1/2 cup (50 g) and set aside.

To the large bowl with the most seeds add the toasted walnuts, oats, dried cranberries, whole wheat flour, dried cherries, baking soda, salt, cinnamon and nutmeg. Stir well to combine.

Make a well in the center of the seed and flour mixture. Stir the egg mixture to make sure it is fully combined, then pour into the seed and flour mixture. Stir well to combine. It will be a soft batter, not stiff like cookie dough.

Cover and refrigerate for at least 30 minutes up to overnight. The flours and seeds will soak up some of the liquid and the batter will be stiffer after refrigeration.

When ready to bake, preheat the oven to 350 degrees F and remove the batter from the fridge. Line a baking sheet with parchment. Wet your hands and scoop 1/4 cup of cough from the bowl. Roll dough in your wet hands into a rough but tight ball, dip the top of the ball into the reserved seed mixture (I used a pie pan to hold the seed mixture to make the dipping easy), and plop it seed side up on the prepared sheet. Repeat with the remaining dough, placing balls about 2 inches apart on the sheet.

Press each cookie ball down with the palm of your hand to make them flat. See the second photo down to see how they should look. These make fairly large cookies...but you only need one.

Bake in the preheated oven for 20-22 minutes until golden brown at the edges and firm when pressed in the middle. Cool 1 minute on the sheet, then transfer to a rack to cool.

Using a cool baking sheet, repeat with the remaining dough.

Can be stored for 2 days in an airtight container.

Puff Pastry Tops a Chicken Pot Pie

 

There's a restaurant in Graton...the Willow Wood Market...that makes a delicious chicken pot pie with a pie top that I think is puff pastry. I've been known to make a delicious chicken pot pie myself, but I usually top it with a pie dough crust. A few nights ago I decided to try the puff pastry topper.

First I made the chicken filling part. Since I had already grilled chicken thighs, it was just a matter of chopping a few veggies like onions, celery, garlic, and mushrooms, and sautéing them to get things started. If you can make a white sauce from scratch then you'll have no trouble with that part. A key thing to remember is to add all the liquid at once and then stir like mad. The stirring allows the liquid to combine with the partly cooked flour/oil bits so that it all can turn into a thickened, silky sauce. When you first add the liquid it looks like lumps in a thin liquid, but keep stirring...a lot!...and you, too, will end up with a nice sauce to hold your bite-sized chicken pieces and the rest of the veggies. Don't forget to season the sauce and taste to make sure you have enough salt and pepper. I even added a bit more thyme to mine since it didn't seem to have enough herby flavor. 

The rest of the filling ingredients is up to you. I like the combination of cooked Yukon potato chunks, frozen mixed veggies, and some roasted red pepper (and extra frozen green peas!), but you could also use fresh or frozen green beans, asparagus cut into bite sized pieces, blanched broccoli florets, or even sautéed greens. Just keep the proportions similar. Rice could be substituted for the potatoes, too, or you could use boiled chunks of red potatoes or Idaho potatoes. See what you have on hand, then go with it to make this your own!

So we're down to the topper. Already made pie dough from the refrigerator section of the market is the easiest. You can make your own puff pastry or rough puff, but I found frozen puff pastry to be just fine for other projects, so decided to try that.

It was defrosted so I could unfold it, but I didn't roll it out any. I cut out a circle that would fit just inside of the baking dish. If I were to do it again, I would bake it until puffed on a baking sheet, then transfer to the baking dish with the chicken mixture to finish browning (as shown in the directions below!). The reason is that I put the raw puff pastry right on top of the hot chicken filling in the baking dish and returned it to the oven right away. The temperature was 425 degrees F and it should have puffed up fairly quickly. Instead I think that the filling kept it from puffing very far by making the bottom of the pastry too wet. It was still browned and lovely, but not as airy, nor crisp, as I would like. This is one reason why baking continues to fascinate me...I keep learning. The instructions below are how I should have done it!

Chicken Pot Pie with Puff Pastry Topper

1-2 yellow Finn potatoes, washed and cubed

3/4 cups chicken broth

1/2 yellow onion, chopped

2 stalks celery, sliced

2oz. cremini mushrooms, sliced
1/2 teaspoon, or to taste, minced garlic

2 tablespoons butter
2 tablespoons olive oil

1/3 cup flour

1/4 teaspoon poultry seasoning
1/4 teaspoon dried thyme
salt and pepper

about another 1 1/2 cups chicken broth

1/2 cup milk I used evaporated milk, undiluted)

2  - 2 1/2 cups cooked, cubed chicken (I used grilled skinless thighs)

1 cup frozen peas

2 cups frozen mixed vegetables
2 tablespoons roasted red pepper, cut into small pieces

1 sheet (half package) frozen puff pastry, thawed

1 egg, beaten with 1 teaspoon water

In a medium pot with a lid, add the chicken broth to the cubed potatoes. Place over high heat, bring to a boil, reduce to a simmer and cover. Continue to simmer for about 20 minutes, until potatoes are tender when pierced with the point of a sharp knife.

Meanwhile,  prepare the onion, celery, carrots and mushrooms. When potatoes are cooked, drain them, reserving the cooking liquid for another use.

Preheat the oven to 425 degrees F.

Melt the butter in the pot the potatoes were cooked in. Add the onion, celery, mushrooms and garlic. Over medium heat, cook, stirring often, for 5-8 minutes or until onion is translucent. Be careful to not have the garlic burn. If this has been an issue for you in the past, add the garlic after the first 4-5 minutes.

Add the flour, poultry seasoning, dried thyme and salt and pepper to taste to the sautéed veggies. Stir for 1 minute to allow the flour to cook a bit.

In a large measuring cup, add chicken broth to the 1 3/4 cups mark (OK to use the potato cooking broth as part of this, or to just use fresh broth). Add the milk. Over medium heat, stir this mixture, all at once, into the veggie/flour mixture and continue stirring over medium heat until the mixture thickens slightly. It's OK if mixture bubbles a bit once it has thickened.

Add the cubed chicken and stir to combine.

In a microwave safe container, cook the peas and mixed vegetables for 1-2 minutes to warm. Add warmed peas and mixed vegetables to the pot with the chicken and sautéed veggies. Add the cooked and drained potatoes and the roasted red pepper pieces. Stir to combine everything, then spoon mixture into a greased 9" x 13" casserole or 9" round deep baking dish.

Cut the sheet of puff pastry into 9 rectangles, or one 9-inch circle if using round baking dish. Place pieces on a parchment lined baking sheet. Leave at least an inch between them (if using squares). Use a small pastry brush to paint the top of the puff pastry with the egg wash, being careful not to have the egg run down the sides. If using the 9-inch round, cut a 1-2-inch slash in the top in 4 places with a sharp knife to let steam escape.

Bake puff pastry in preheated oven. When pastry has puffed but is not yet brown, put the casserole into the oven to heat (put it on a lower shelf if you can).

When puff pastry rectangles are puffed and golden brown, remove them from the oven. Remove the casserole from the oven. Place the rectangles on top of the casserole mixture. Serve at once.

Makes 4-6 servings.

Pesto in a Quiche

I love making quiche for dinner and Sweetie loves eating it. The great thing about quiche is that you can put lots of different things in it and so it's a creative kind of pie.

This time I had some grilled chicken leftovers to use up, plus a few spears of fresh asparagus. I decided to do a flavor combination that has worked well for me in the past for a sandwich...chicken and pesto with roasted red pepper and Swiss cheese. I put all of those things in, plus some caramelized onion, the asparagus, and a couple large bella mushrooms, sliced. It was delicious, so I want to share with you! 

Pesto Quiche with Grilled Chicken and Roasted Red Pepper Serves 4 - 6

1 9-inch pie shell, blind baked at 425 degrees F for 10-12 minutes (use favorite pie dough recipe or pre-made)
1/3 cup caramelized yellow onion
1 cup Swiss cheese, cut into ¼ inch dice
1 cup grilled chicken thighs, cut into 1-inch cubes
4 stalks fresh asparagus, ends snapped off, spears cut into 1-inch pieces
2 large mushrooms, sliced
3 eggs (or equivalent egg substitute)
1 ½ cups evaporated milk  or light cream
1/3 cup prepared pesto
¼ teaspoon salt
dash pepper
5 or 6 strips prepared roasted red peppers
2 tablespoons pine nuts

Blind bake the pie shell in a preheated 400 degree oven, then set aside to cool.

Reduce heat setting on oven to 350 degrees F.

Caramelize the onion with a light coating of olive oil in a small crock pot or in a skillet and let cool .

Sprinkle the bottom of the pie shell with the onions and half the Swiss cheese, distributing evenly. Top with the chicken and the asparagus, then the rest of the Swiss cheese. Place mushroom slices around the outer edges of the quiche fillings. Set crust with fillings aside.

In a bowl, beat the eggs lightly with the pesto, then add the milk and beat with a fork to combine, add the salt and pepper and beat with a fork or whisk to combine.

Pour the egg/milk mixture over the ingredients in the pie shell.  There may be too much milk mixture if pie pan is shallow - don't overfill, to avoid filling running over.  Add the red pepper strips in a nice pattern on the top. Sprinkle with the pine nuts.

Put the quiche on a baking sheet. Place in the preheated oven and bake 30-45 minutes, or until set and lightly browned. (I find that setting on a parchment-lined small baking sheet is a good idea in case some of the filling spills over.) Cool for 10 minutes before cutting to serve.