Butterscotch Drop Scones

Turns out that I really do delight in a scone for breakfast. Upon returning home to the Cubby I found nothing suitable for breakfast but some old bagels in the fridge which is definitely Robber-only fare. So, tired as I was, I scrounged these together with my butterscotch chips I brought with me from Rochester. (Yes, I brought them across country from Rochester.) I had low expectations, but these were surprisingly delicious and the butterscotch flavor came across with much greater clarity and satisfaction than when embedded in the pumpkin. The scones were crisp on the outside and deliciously soft in the inside. I used some vanilla Greek yogurt instead of whipping cream and that perhaps made the scones a bit sweeter than they ought to have been so in the future I will use a plain, unsweetened liquid (see note below).

From Epicurious:

http://www.epicurious.com/recipes/food/views/Butterscotch-Drop-Scones-230911

Note: The Epicurious reviewers all reduced the salt, so I have written the recipe here with reduced salt.

Note October 2013: The original recipe calls for heavy whipping cream. I initially made it with vanilla yogurt, which didn't work for me. I made them again in October 2013 with buttermilk, and this produced the best product with a flaky texture and a satisfying taste that is likely less fatty than the heavy whipping cream. I've updated the recipe below to reflect this so when I make it again in the future I will know to use buttermilk.

Ingredients:

2 C. all-purpose flour

1/3 C. packed golden brown sugar

1 T. baking powder

1/2 tsp. salt

1/2 C. chilled unsalted butter, diced

1 C. butterscotch chips

1/2 C. chilled heavy whipping cream buttermilk

1 large egg

Directions:

1. Preheat oven to 400°F.

2. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips. '

3. Whisk buttermilk and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry.

4. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.

Yield: 7-8 scones

Baked Pumpkin and Sour Cream Puddings

I made these the last weekend I was in Rochester with pumpkin leftover from my pumpkin butterscotch scones. I didn't have any sour cream, so instead I used my egg whites left over from the chocolate cream pie I made for Valentine's and used the meringue from my lemon meringue pie recipe to top off the ramekins. So delicious! Why do we never have pumpkin meringue pie? Seriously! Maybe next time I make a lemon pie, I will try topping it with the sour cream.

From Smitten Kitchen:

http://smittenkitchen.com/2011/11/baked-pumpkin-and-sour-cream-puddings/

Ingredients:

For the pudding:

1 3/4 C. pumpkin puree

1/2 C. granulated sugar

1 tsp. ground cinnamon

1/2 tsp. table salt

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1 C. whole milk

1/2 C. heavy cream

2 large eggs, lightly beaten

For the topping:

1 C. sour cream

1 T. granulated sugar

1/4 tsp. vanilla extract

Directions:

1. Preheat oven to 350°F. The quickest method: In a medium bowl, whisk together all of the pudding ingredients.

2. For creamier, silkier pudding: Combine pumpkin, sugar, salt and spices in a food processor and blend for 30 seconds. Transfer to a saucepan and heat over medium-high. Once glurping and simmering in the pot, cook for another 5 minutes, stirring frequently. The mixture will thicken and get a bit darker. Reduce heat slightly and whisk in milk and cream. Off the heat, slowly whisk in eggs. (This is the method that I used)

3. Both methods: Divide between 7 to 8 (I used 7) ovenproof 6-ounce pudding cups or ramekins on a baking sheet. Bake for 35 to 40 minutes, until puddings barely jiggle when shimmied and/or a knife tip inserted into the center of puddings comes out clean. Try not to overbake.

4. While they bake, combine topping ingredients in a small bowl. When the puddings are cooked through, transfer to a cooling rack on the counter and leave oven on. Spoon 2 tablespoons of sour cream mixture onto first pudding and use a small offset spatula, butter knife or spoon to quickly (it will get melty fast) spread it over the top of the first pudding. Repeat with remaining puddings.

5. Return puddings to oven for 5 more minutes, then cool completely at room temperature, about 1 to 2 hours. Chill until ready to serve. Serve with gingersnaps.

Yield: 7-8 6 oz. puddings.

Curried Lentils With Sweet Potatoes And Swiss Chard

So the Robber makes these amazing lentils and I asked him where he got the recipe from and he sent me this link which I kept to try out... but truthfully the Robber's lentils aren't really much like these at all, and are actually better. Which is not to say these are not good. They are really good, and I was surprised how much I liked the Swiss chard. Who knew Swiss chard? Anyway. If you have a good peeler and can get around the annoyance of chopping sweet potatoes, and if you like pea soup, these are for you. Perfect for a cold Rochester day when I want something warm and healthy and feel good. Would be good with some pita.

Note: I didn't have garam masala and I think it would have made a difference in bringing this from good to great. Also, self, try using chicken broth next time instead of vegetable stock.

Adapted from the NYTimes by Smitten Kitchen: http://smittenkitchen.com/2007/11/curried-lentils-and-sweet-potatoes/

(Note again to self: the above link has a link to this blondie recipe you want to try...)

Ingredients:

2 T. extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 tsp. garam masala
1 1/2 tsp. curry powder
1 jalapeño pepper, seeded if desired, then minced (I omitted this)
4 to 5 C. vegetable broth as needed
2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
1 1/2 C. dried lentils
1 bay leaf
1 lbs. Swiss chard, center ribs removed, leaves thinly sliced (I used 2)
1 tsp. kosher salt, more to taste
1/2 tsp. ground black pepper
1/3 C. chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 C. finely chopped tamari almonds, for garnish (optional)
1/4 C. chopped scallions, for garnish

Directions:

1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.

2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.

3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.

Yield: 8 to 10 side-dish servings; 6 main-course servings.

Moroccan Style Tomato Soup With Chickpeas

Here's another recipe that I've had in my to-make pile but haven't done because the Robber doesn't like soup. Which is really a shame because now that I have made this recipe I think he would really like it over some rice. I like it just plain without rice. In fact, I think I really like. The spices are just spicy enough for me, it just hits the spot in cold gray New York, and it is super easy to make. This one might be something I return to again and again.... pending the Robber's approval.

From Mark Bittman: http://www.nytimes.com/interactive/2011/08/07/magazine/mag-07eat-recipes.html?ref=magazine#Moroccan_Style_Tomato_Soup_With_Chickpeas

(He has another recipe very close to this one, only with bread instead of chickpeas: http://www.nytimes.com/interactive/2011/08/07/magazine/mag-07eat-recipes.html?ref=magazine#Garlicky_Pappa_al_Pomodoro)

Ingredients:

1 onion, chopped
1 T. minced garlic
1 T. ginger
2 T. olive oil
2 tsp. cumin
2 tsp. coriander
2 tsp. cinnamon
2 pounds tomatoes, chopped
2 C. vegetable or chicken stock
1 1/2 cups cooked chickpeas (I just used a 15 0z. can)
Parsley or cilantro for garnish

Directions:

1. Cook onion and garlic and ginger in olive oil for 5 minutes.

2. Add 2 teaspoons each cumin, coriander and cinnamon; cook for 1 minute.

3. Add tomatoes, stock and cooked chickpeas.

4. Simmer until saucy. Garnish with parsley or cilantro.

Molten Chocolate Babycakes

I made this last week to eat with my old roommates and a medical school friend who is also married long distance while we watched Moneyball. Because who doesn't need some truly serious chocolate and a little gratuitous Brad Pitt? (Sorry Robber.)

I have a prior recipe for lava cakes on this blog and I think I do like this one better, though I wonder if it is an issue of using ramekins this time instead of a muffin tin. I had some ramekins on this go around and the batter fit nicely into six, but I think I cooked them too long because I got distracted talking, and they weren't burnt or anything but didn't flow. The way they are supposed to when you cut inside. It was more of a slight ooze. Better luck next time. Still delicious. :)

Also, I tried to make the mint chocolate fudge sauce blogged last Valentine's Day, and I've decided it is a bust. It just is too thick and not saucy enough. Maybe I'm cooking it too long too? Sorry sauce. It was fun to know ye, but I think there's a better fit out there.

From the NYTimes: http://www.nytimes.com/2005/12/14/dining/141nrex.html

Ingredients:

4 T. soft unsalted butter, more for greasing dishes
12 oz. bittersweet or semisweet chocolate (preferably with 70 percent cocoa solids)
4 large eggs
Salt
3/4 C. superfine sugar
1 tsp. vanilla extract
1/3 C. flour

Directions:

1. Place a baking sheet on center rack in oven and heat oven to 400 degrees. Butter insides of six 6-ounce heatproof glass or ceramic baking dishes. (If using soufflé dishes, line bottoms with parchment paper; dishes with flared sides will not need lining.)

2. In a small saucepan over low heat or in a microwave oven, melt chocolate; set aside to cool slightly.

3. In a medium bowl, beat eggs together with a pinch of salt until frothy; set aside.

4. Using an electric mixer, cream together 4 tablespoons butter and the sugar. Gradually add egg mixture, then vanilla. Add flour and mix well. Add chocolate and blend until smooth.

5. Divide batter among six baking dishes and arrange them on baking sheet hot from the oven. Bake until firm and dry on surface, 10 to 12 minutes. Remove dishes from oven and immediately invert cakes onto small plates or shallow bowls. Serve hot.

Yield: Six servings.

Coconut Hot Chocolate

Because I have the sniffles today I deserve this, don't you think?

Note: This is very rich even using "lite" coconut milk, and especially with whipped cream (I didn't do the meringue) on top. I could barely drink half of it myself. I think little girls would love it in small tea cups. Who knew coconut milk could even be used in hot chocolate? I want to try this with white chocolate. The end.

From the NYTimes: http://www.nytimes.com/2009/02/11/dining/111arex.html

Ingredients:

For the hot chocolate:
2 T. unsweetened cocoa powder
1 15-oz. can coconut milk
1/4 C. dark brown sugar
Pinch kosher salt
1 oz. bittersweet chocolate, chopped
1 tsp. vanilla extract

For the meringue:
1 large egg white
3 T. superfine sugar.

Directions:

1. Whisk cocoa into 1/3 cup boiling water.

2. In a saucepan, combine coconut milk, brown sugar and salt. Simmer, stirring, until sugar is dissolved, about 2 minutes. Whisk in hot cocoa and chocolate until smooth. Stir in vanilla.

3. In bowl of an electric mixer, beat egg white on medium speed until it begins to foam, about 1 minute. Add superfine sugar tablespoon by tablespoon as mixer is running. Beat until egg white stiffens to soft peaks and is shiny, 5 minutes. Dollop onto cups of hot chocolate.

Yield: 2 (-4) servings.

Pumpkin Scones

I previously posted a pumpkin scone recipe on this blog from the NYTimes, but didn't do it justice as I lacked some key ingredients. Annie had her own recipe for pumpkin scones, and it has been waiting in my lineup of recipes to try now since April. Now that the raisin scones are gone, I needed a new breakfast meal which for me means another new batch of scones. After this one, only one more new recipe to go! (Ok two. I just found another one.)

These scones were good but not as good as I think they could have been, perhaps the glaze ups the oomph a bit? I think they were better than my other pumpkin scone recipe. Perhaps they are competing for my attention with the pumpkin cornbread, which just keep getting better, and my sudden urges for dark dark chocolate every evening which I think it just a manifestation of my missing of the Robber. The butterscotch and pumpkin combo is interesting, but not life changing. At any rate, I think I might make this pumpkin base again, but put in toasted pecans or walnuts or chocolate chips instead.

Adapted from the Joy of Baking by Annie:
http://annies-eats.com/2009/12/07/pumpkin-scones/

Notes: I never make the glazes/washes/toppings but I did sprinkle some Demarara sugar on the top of the scones right before baking. I doubled the cinnamon as I do in any cinnamon recipe and doubled the butterscotch chips as I double every scone add-in. And I sliced up the scones before baking. Whatever.

Ingredients:

For the scones:
2 C. all-purpose flour
1/3 C. packed brown sugar
½ tsp. ground ginger
½ tsp. ground cinnamon
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
8 T. cold, unsalted butter, cut into pieces
1/3-½ C. butterscotch chips
½ cup buttermilk
½ cup pumpkin puree
1 tsp. vanilla extract

For the glaze:
1 C. powdered sugar
¼ tsp. ground cinnamon
Dash of ground nutmeg
Dash of ground ginger
Dash of ground cloves
2 T. milk

Directions:

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a medium mixing bowl, combine the flour, brown sugar, spices, baking powder, baking soda and salt; whisk just to combine. Add the cold butter chunks to the bowl and stir with a fork to combine. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs and the largest butter pieces are no bigger than peas. Mix in the butterscotch chips.

3. In a small bowl or measuring cup, combine the buttermilk, pumpkin puree and vanilla extract. Add the wet ingredients to the bowl with the dry ingredients and stir together gently just until the dough comes together. If necessary, knead a bit with your hands, but be careful not to overwork the dough or you will end up with a tough scone.

4. Transfer the sticky mass of dough to the prepared baking sheet. Pat the dough into a 8 or 9-inch round. Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes. Allow to cool to room temperature. Slice the dough round into 7 or 8 wedges.

5. To make the glaze, combine the powdered sugar and spices in a small bowl. Add the milk and whisk to combine, until a thick glaze is formed. (If necessary, add a bit more milk to achieve a consistency good for drizzling the glaze.) Use a whisk to drizzle the glaze over the finished scones (I use a plastic baggie with a tip cut off). Allow the glaze to set before serving.

Black Beans With Roasted Tomatoes and Feta

I went through a two and a half month phase there where I didn't cook anything new at all. The cooking bug died in me. I ate. I slept. I worked. In different proportions. I worried about what I ate. But now that I am forced into feeding myself and only myself for a month here in Rochester, the desire to cook has returned again and with it, the digging into my file of recipes to try. This is one I found a while back but didn't make because when I asked the Robber if it sounded good he said, "Meh." There is nothing like a "Meh" for quashing one's plans. But as the Robber is not here I decided to make it for myself along with some pumpkin cornbread (previously posted on this blog) and eat it ala ratatouille-and-cornbread style, which is my new favorite way to eat roasted vegetables.

Truthfully speaking, this dish was a little "meh"-- good, but not great. Better with the cornbread, though perhaps not quite the exact right combination. Easy on the tastebuds, healthy feeling, and certainly worth making and eating again, but nothing stunning.

Notes: I doubled the feta and grape tomatoes (and oil but not the sugar)-- more out of what I bought than any rhyme or reason. When I roasted the tomatoes I was dumb enough not to put foil or parchment on the pan and a few of the tomatoes and some seeds stuck to the pan and now I am soaking it and paying the price. So next time self, foil it first.

From Super Natural Every Day by way of Annie:
http://annies-eats.com/2011/11/02/black-beans-with-roasted-tomatoes-and-feta/

Ingredients:

1 pint grape or cherry tomatoes, halved
2-3 T. olive oil
Pinch of kosher salt (I used sea salt)
2 tsp. sugar
3-4 C. cooked black beans (2 cans, rinsed and drained)
4 oz. crumbled feta
Juice and zest of one lemon
3-4 scallions, chopped

Directions:

1. To roast the tomatoes, preheat the oven to 350˚ F. Combine the tomatoes, olive oil, salt, and sugar on a rimmed baking sheet and toss well to coat. Bake for about 40 minutes, tossing once or twice during cooking. Remove from the oven and let cool.

2. In a large bowl, combine the beans, feta, lemon zest and juice, scallions, and roasted tomatoes. Toss well to combine. Adjust seasonings to taste. Serve cool or at room temperature (on an open slice of pumpkin cornbread, if you desire).

Pear, Gorgonzola, and Mesclun Salad

Mesclun, according to Wikipedia, is just essentially mixed greens. In case you were wondering.

Salad and I have a little bit of a love-hate relationship. Truth is, I love salad and hate lettuce. I don't know where this came from. The salad of my youth was a side dish and was simple-- iceberg lettuce, tomato, cucumber, possibly some radishes-- and I was happy with that. But the salads of my adulthood have become more complex, cumbersome affairs that I am more likely to want to eat as a main dish rather than as part of a whole meal.

As a result, if a salad is as simple as this one, I find it lacking which is really too bad because the simplicity of this salad is nice-- just pear, gorgonzola, lettuce. And even that would have been too fancy for the old family budget. Yet, I want it to have chicken, toasted walnuts, and chopped dried apricots.

Because I think that salad-- meaning the below plus the above-- would be divine.

Note: I made a half-batch, and lacking vinaigrette, tossed a teensy amount of orange oil with some olive oil and a little nutmeg over it all which was just fine, and maybe drove the wanting for apricots.

From Mark Bittman's Thanksgiving in three hours:
http://www.nytimes.com/1997/11/19/dining/the-minimalist-give-thanks-in-three-hours-from-scratch.html?pagewanted=4&src=pm

Ingredients:

4 large pears, about 2 pounds
1 T. lemon juice
6 oz. Gorgonzola or other creamy blue cheese
12 C. mixed greens, washed, dried and torn into bite-size pieces

1 to 1 1/2 cups any vinaigrette

Directions:

1. Peel and core the pears; cut them into thin slices, and toss with the lemon juice. Cover, and refrigerate until needed.

2. Crumble the Gorgonzola into small bits; cover and refrigerate until needed.

3. To serve, toss the pear, cheese and greens together with as much dressing as desired. Serve immediately.

Yield: 12 servings.

Approximate nutritional analysis per serving: 215 calories, 15 grams fat, 11 milligrams cholesterol, 425 milligrams sodium, 4 grams protein, 15 grams carbohydrate.