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By mlb, on May 6th, 2013%
These are oddly delicious little scones that are great as a quick breakfast or afternoon snack. Odd mainly because the dough is very wet and sticky so that you can’t really pat it down and either cut the scones into wedges or circles like normal. You sort of have to scoop the dough out like cookies. I’ve also really been digging the spelt flour lately. These are just the first in a long line of biscuits and breads I’ve been experimenting with lately. Hopefully more on that soon.
The original recipe for these scones used agave nectar, but I prefer using honey or maple syrup. Both substitutions seem to work very well. I’ve also successfully made these scones with different berries — blackberries and blueberries.
Raspberry Olive Oil Spelt Scones
Adapted from a recipe in Food & Wine magazine
2 cups spelt flour
1 tbsp baking powder
1/2 tsp salt
1/3 cup olive oil
1/3 cup honey (or maple syrup or agave nectar)
1 tbsp vanilla extract
1/3 cup hot water
1 cup fresh . . . → Read More: Raspberry Olive Oil Spelt Scones
By mlb, on May 2nd, 2013%
Well, I think this French Fridays with Dorie is one of my favorites! But, I did change a lot of things. This was mainly due to what I had on hand and what I didn’t want to go buy specifically for this recipe (cream, brioche).
I used some roasted garlic ciabatta that I had in the freezer and instead of cream, I added a little marsala wine to the mushrooms. It just seemed that with butter and egg yolks, the cream really wasn’t necessary. What is it with the French and cream?
I would love to make this sometime for brunch, with two slices of toast and two eggs per person and potatoes on the side. And mimosas.
Oh and as an endorsement that will mean nothing to anyone that doesn’t live in the Portland area, these eggs from Champoeg Farm are the best eggs I have ever used. I can usually find them at the New Seasons on Division (but not other New Seasons for some reason). And I just found out they do farm tours on Sunday. I am so doing that this summer.
Oh and one more note. I was not . . . → Read More: FFwD: Creamy Mushrooms and Eggs
By mlb, on April 30th, 2013%
This was a recent meal at our house and even though I accidentally made two “errors” with it, the meal was still delicious. So, I think we’ll call this one both forgiving and versatile.
Error number one was not realizing this recipe made two cake pans worth of polenta (not a big deal as the other polenta is safely in the freezer awaiting a dinner soon) and error number two was baking the polentas in the cake pans. Also not a big deal since, as far as I can tell, it worked out fine. Lessons learned: if you’re just trying to feed two, just make a half recipe of the below and for possibly crispier polenta, turn them out onto a baking sheet. But you know, no big deal.
That all said, the versatility comes in by really being able to top these pizzas with anything you might normally put on a pizza. Mushrooms, bell peppers, zucchini, lamb sausage, feta — it’s completely adjustable to the season and whatever you’re in the mood for eating!
 . . . → Read More: White Polenta with Sausage, Chard and Fresh Mozzarella
By mlb, on April 24th, 2013%
This is a salad that is directly from the gods of delicious things. I used to work right by the Whole Foods in Bridgeport and oh man, I would buy a little containers of this salad at least once a week. It’s so good! It’s also a dangerous salad because it is made up of broccoli, so you can easily kid yourself into thinking that it’s healthy. But, oh no, if you are doing it right, it is not.
We recently went through a whole bowl of this. It’s very addictive, as well as being unbelievably tasty, crunchy, bacony, oniony and sweet.
I think this is pretty close to what Whole Foods sells. A lot of the other recipes on the subject that I’ve seen don’t include the bacon or the candied cashews but, in my opinion, both are crucial. If you wanted a vegetarian version, you could of course skip the bacon, but that’s your decision. My personal preference is to very briefly steam the broccoli so that it is crisp-tender, to be honest, I’m not sure if Whole Foods uses raw or lightly steamed broccoli in their version, but that is . . . → Read More: Broccoli Crunch Salad (à la Whole Foods)
By mlb, on April 17th, 2013%
If you’ve ever made paneer, ricotta is a lot like that, except even easier as you don’t have to weight it down. It’s actually so easy that I don’t see how anyone could read through a recipe for it and continue to buy tubs of ricotta at the store. This is so much better! And, I know it’s not true ricotta (I think that’s made with just whey and not milk?) but this will do for any ricotta-like purpose that you want to use it for.
You can use lemon juice to make the curds, but I found that I really like to use white balsamic vinegar.
A portion of my homemade ricotta was mixed with lemon zest, garlic, fresh herbs and parmesan and stuffed into mushroom caps. Honestly, the ricotta, herbs, lemon zest and Parmesan was quite good just on its own. I mean, if you have mushrooms definitely give it a try as a stuffing, but otherwise, you know, use the ricotta-lemon-herbs mixture for crackers. Or just eat it with a spoon…that works too.
Also, you have a few more days to try to win some freekeh! Just leave . . . → Read More: Homemade Ricotta & Baked Mushrooms Stuffed with Ricotta (Funghi al forno ripieni di ricotta)
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