Posts Tagged ‘Cream’

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Vegetarians are eating the rainforests! /panic

May 31, 2011

Oh wow…Look at that a whole month has seemed to have gone by!? Where has the time gone…No but seriously? Ugh feeling a little disappointed that I have been neglecting to share recipes and even more so that I haven’t been in the kitchen as much. Wamp wamp <(-_-)> Well, this changes now and I have just the idea to remedy this situation.

A challenge.

I shall have a post up at least every other week. Something fresh, something colorful, and (hopefully) inspiring. I mean summer has some of my favorite flavors—tropical fruits, fresh herbs, citrus, and icy desserts. HEYYO! Get excited!

So speaking of personal challenges, it has been an official year since I’ve committed to being a vegetarian—(in the sub-category of a sometimes pescatarian). This is the longest I have been a vegetarian, in the past I had been a flexitarian, eating meat like 2-3 times a week or as I felt I needed it. This past year of being more conscious of my eating habits has really helped me out a lot in discovering what really constitutes a meal. In addition, I feel I have gained an appreciation for so many new ingredients I never thought about before like kale, beets, rutabagas, etc. I certainly do miss some meat products (<3 bologna & pork chops) but I am fairly confident that I will be in this for the long haul.

This design always makes me laugh.

Anyways, here is a one of my favorite and easy recipes from this past year.

Thoughts:

-The kale can easily be substituted with any other leafy green from spinach to mustard greens. It is tasty with any green honestly.

-Make it spicy! Add some cayenne pepper to kick it up!

-Make it more substantial, sauté some diced cremini mushrooms with the onion and garlic.

 Creamed Kale

  • 2 lbs kale, rinsed well and stalks removed
  • 4 tbsp butter
  • ½ of a large onion finely chopped (I like red for this)
  • 3-4 cloves of garlic, finely chopped
  • 1 c cream
  • Salt and pepper to taste
  • 2 tbsp butter, melted
  • 1 c crushed Ritz crackers

Boil a large pot of salted water and blanch the kale for 1-2 minutes until bright green. Put immediately into a bowl of ice water, then cut into small ½ inch ribbons. Dry and set aside.

In a large sauté pan over medium heat melt the butter and add the garlic and onions. Stir around and let caramelize, about 3-4 minutes. Add in the kale and continue to cook for a few minutes until everything comes together and kale wilts a bit. Reduce the heat to low, add in the cream and stir well. The cream will sauce up fairly quickly in a matter of minutes. Season to taste with salt and pepper.

Get a small to medium sized baking dish and spread the creamed kale into it. Mix together the butter and crackers and sprinkle over the dish. Broil for 2-3 minutes or until the topping is nicely golden browned. Enjoy immediately.

Note: I seem to have misplaced my pictures, expect an edit soon.

~Erik <(^_^)>

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How Very En-scone-cing…

April 2, 2011

Ah, the scone:  British teatime staple.  Warm, sweet, biscuity deliciousness.  What else could I possibly say?  Nothing.  Not even going to try.

Scone dough, rolled and cut.

There has been quite a lot of blogging going on at my house lately, what with trying to keep up with this blog and Erika revamping her site.  It’s a wonder our new cooking buddy, Edward, can keep up!  (many thanks to him, once again, for the lovely pictures — they make these scones look much fancier than they really are).  Though, what they lack in pretension, they more than make up for in deliciousness and ease of preparation.  I promise, this one is a no-brainer.

Brushing the tops of the scones with cream before baking.

It’s a very simple ingredient list, and quick and easy to make.  I was surprised to discover how much baking powder goes into the recipe (5 teaspoons, woah!), and I felt like I was doing something wrong.  Though, it’s not altogether surprising given that it’s pretty much the only leavening agent.

When you make these (and I know you’ll want to), feel free to use whole milk or half and half in place of the cream in this recipe to lighten it up.  I’m partial to cream…

Mmm...baked scones, fresh from the oven!

Don’t forget, also, the many many many possibilities of flavor combinations there are yet to be explored.  Blueberry, raspberry, cinnamon, cran orange, chocolate.  Personally, I can’t wait to experiment with savory scones.  I’m thinking cheddar cheese, (soy)bacon or sausage, chopped jalapenos…I could easily get carried away with this.  Whatever variety you decide to make, have fun with these muffin/biscuit hybrids!

Drizzling the scones with a quick glaze.

Now, the recipe:

Cranberry White Chocolate Scones

3 cups all purpose flour, plus extra for rolling

5 teaspoons baking powder

½ cup sugar

½ teaspoon salt

½ cup butter, cold and cut into pieces

1 cup heavy cream, plus extra for brushing

1 egg

½ cup cranberries

½ cup white chocolate chips

(1/2 cup chopped nuts would be delicious as well – I recommend pistachios)

In a large bowl, combine flour, baking powder, sugar, and salt.  Using a pastry blender (or two knives) cut butter into flour until you produce a fine crumb.

Beat egg into cream.  Blend all at once into flour/butter mixture – a wooden spoon would be best for this.  Work it all together into a dough.

Lightly flour your work surface.  Divide dough in half, shaping each half into a disc.  Flatten each disk to a 1-inch thickness, and slice into 8 wedges.

Transfer to a baking sheet, brush the top of each scone with cream.  Bake at 400 degrees for 13-15 minutes, or until slightly golden on top.  Remove from oven, and cool on a cooling rack.

If you’d like to make a glaze for your scones, whisk 1 cup of powdered sugar with 3-4 tablespoons of milk or cream and 1/2 teaspoon of vanilla.  Drizzle over the tops of the slightly-cooled scones.  Enjoy!

This is where it gets a little excessively fancy (read: obviously staged photo).

~Josie