Ingredients
2 tbsp red wine vinegar
1 garlic clove, minced
1 tbsp Dijon mustard
1 tsp fresh rosemary leaves, finely chopped
2 oz olive oil (6 tbsp)
Directions
Combine lemon juice, red wine vinegar, garlic, mustard, and rosemary in a bowl. Slowly whisk in olive oil. Season with salt and pepper, to taste.
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Haute spicy chocolate chip cookies
For the most part, this takes the simple dough ratio for chocolate chip cookies and adds more spices to it. By itself, cinnamon and chocolate chips don't taste that great together. But with a hint of cayenne pepper, the subtle element of heat is added to an otherwise benign sweet snack.
Ingredients
2 c. unbleached all-purpose flour
2 c. semi-sweet chocolate chips
1 c. unsalted butter, cold and cut into pieces
1 c. brown sugar, packed
1/2 c. organic granulated sugar
2 large eggs
1-2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp ground cayenne pepper
1/4 tsp sea salt
Directions
Preheat oven to 375 degrees F.
1. In a food prep, blend together flour, brown sugar, granulated sugar, baking soda, salt and spices. Add eggs and pulse until combined. Add butter and pulse until dough comes together.
2. Empty food prep into a large mixing bowl and fold in chocolate chips.
3. Drop by rounded teaspoons onto a parchment-lined baking sheet.
4. Bake for 10 minutes. Cool on wire racks.
Ingredients
2 c. unbleached all-purpose flour
2 c. semi-sweet chocolate chips
1 c. unsalted butter, cold and cut into pieces
1 c. brown sugar, packed
1/2 c. organic granulated sugar
2 large eggs
1-2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp ground cayenne pepper
1/4 tsp sea salt
Directions
Preheat oven to 375 degrees F.
1. In a food prep, blend together flour, brown sugar, granulated sugar, baking soda, salt and spices. Add eggs and pulse until combined. Add butter and pulse until dough comes together.
2. Empty food prep into a large mixing bowl and fold in chocolate chips.
3. Drop by rounded teaspoons onto a parchment-lined baking sheet.
4. Bake for 10 minutes. Cool on wire racks.
Curry Butternut Squash Soup
Autumn is when a lot of squash varieties are in season. Butternut squash is one of my favorites because it can be roasted pretty easily with brown sugar and olive oil, it can be deep fried as a vegetable (if it is sliced thinly enough), and it can be made into a nice and hearty soup.
Ingredients
One butternut squash (approx 3 lbs), peeled, seeded, and cut into 1" pieces
1 qt organic chicken broth
1 organic medium carrot, chopped
3 garlic cloves, minced
2 tbsp olive oil
2 tbsp unsalted butter, softened
1 tbsp curry powder
sea salt and freshly ground black pepper
Directions
1. In a stockpot, melt butter and olive oil together over medium heat. Add carrot, garlic, squash and curry powder. Let vegetables sweat for a few minutes, then add the broth. Bring soup to a boil and simmer over medium heat until squash is tender, 20-25 minutes.
2. Using an immersion blender or regular blender, pureé the mixture until smooth. Season with sea salt and black pepper, to taste. Serve while hot.
Note: If you like onions, a medium chopped onion can be added when the garlic and carrots are added. Let the onions caramelize in the oil before adding the squash and curry powder.
Ingredients
One butternut squash (approx 3 lbs), peeled, seeded, and cut into 1" pieces
1 qt organic chicken broth
1 organic medium carrot, chopped
3 garlic cloves, minced
2 tbsp olive oil
2 tbsp unsalted butter, softened
1 tbsp curry powder
sea salt and freshly ground black pepper
Directions
1. In a stockpot, melt butter and olive oil together over medium heat. Add carrot, garlic, squash and curry powder. Let vegetables sweat for a few minutes, then add the broth. Bring soup to a boil and simmer over medium heat until squash is tender, 20-25 minutes.
2. Using an immersion blender or regular blender, pureé the mixture until smooth. Season with sea salt and black pepper, to taste. Serve while hot.
Note: If you like onions, a medium chopped onion can be added when the garlic and carrots are added. Let the onions caramelize in the oil before adding the squash and curry powder.
Simple Lemon Syrup
Makes about 1.5 cups
Ingredients
1 c. sugar
1 c. water
grated zest and juice of 1 lemon
In a small saucepan, combine sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, then reduce heat and simmer for about five minutes until sugar has dissolved.
Remove from heat and allow syrup to cool before using or storing.
Ingredients
1 c. sugar
1 c. water
grated zest and juice of 1 lemon
In a small saucepan, combine sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, then reduce heat and simmer for about five minutes until sugar has dissolved.
Remove from heat and allow syrup to cool before using or storing.
Sweetened Cream Scones
Once you have a decent base recipe, making additions to it is easy enough. This particular recipe calls for a lot of sugar. While it isn't as ludicrously sweet as the scones you can get at a Starbucks, it has a noticeable amount of sugar that is more than what you'd get out of a standard cream-based scone at an English tea shop. It can easily be turned into a savory scone (aka a biscuit) with the omission of the sugar. It's the combination of cold butter and cold heavy cream that make these scones light and crumbly. Moisture is a big deal in a scone like this. Depending on your climate (here it is very humid during the winter), you may not need an entire cup of cream.
Basic Cream Scone Ingredients
2 c. unbleached all-purpose flour
1/2 c. organic granulated sugar
2 tsp baking powder
1/4 tsp sea salt
6 tbsp cold unsalted butter, diced
up to 1 c. organic heavy cream
This batch's additions:
2 tbsp fresh rosemary leaves, chopped
strawberry jam
Directions
Preheat oven to 375 degrees F.
1. In a food prep, pulse together flour, sugar, baking powder, salt, butter and any additional fresh herbs until the mixture resembles coarse crumbs.
2. With the food prep running, slowly add heavy cream until the dough comes together.
3. On a lightly floured surface, turn dough out and knead into a ball. Lightly dust a rolling pin with flour then roll out the dough to 1/2" thickness. Using a biscuit or cookie cutter, cut the dough into shapes and place them at least an inch apart on a parchment paper-lined baking sheet.
4. If using a fruit jam, make an indent in the center of the scone and put up to a half teaspoon of jam in the middle. I used a wine cork for this step; but you could easily use a thumb or index finger too.
5. Bake scones for 18 minutes. Let cool before storing. If you're using jam in this recipe, you should store the scones in a sealable container in single layers separated by wax paper. That way the jam doesn't bleed onto other scones.
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| Sweet Cream Scones with Rosemary and Strawberry Jam |
2 c. unbleached all-purpose flour
1/2 c. organic granulated sugar
2 tsp baking powder
1/4 tsp sea salt
6 tbsp cold unsalted butter, diced
up to 1 c. organic heavy cream
This batch's additions:
2 tbsp fresh rosemary leaves, chopped
strawberry jam
Directions
Preheat oven to 375 degrees F.
1. In a food prep, pulse together flour, sugar, baking powder, salt, butter and any additional fresh herbs until the mixture resembles coarse crumbs.
2. With the food prep running, slowly add heavy cream until the dough comes together.
3. On a lightly floured surface, turn dough out and knead into a ball. Lightly dust a rolling pin with flour then roll out the dough to 1/2" thickness. Using a biscuit or cookie cutter, cut the dough into shapes and place them at least an inch apart on a parchment paper-lined baking sheet.
4. If using a fruit jam, make an indent in the center of the scone and put up to a half teaspoon of jam in the middle. I used a wine cork for this step; but you could easily use a thumb or index finger too.
5. Bake scones for 18 minutes. Let cool before storing. If you're using jam in this recipe, you should store the scones in a sealable container in single layers separated by wax paper. That way the jam doesn't bleed onto other scones.
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