Here are two things we made recently:
This broccoli salad was delicious... but ended up being too watery. I think a spin in the salad spinner after cooking the broccoli would have helped tremendously. The dressing was tasty enough that I'll be trying that pretty soon here. (I love broccoli salad!)
I omitted the mushrooms when I made this (I hate cleaning mushrooms, and they seemed like they'd add extra moisture here w/o contributing a ton of flavor). The sandwiches are great, but they are incredibly soggy (yes, I did squeeze a ton of moisture out of the spinach and also cooked more out). Not sure if that's just the nature of reheated eggs, or what.
Sunday, May 4, 2014
This is my sister-in-law's scone recipe, producing what are to me the perfect scones: plain, very slightly sweet, terrific plain with tea. Not having to buy cream is an added bonus (I always have buttermilk powder on hand, which works wonderfully here).
3 c all-purpose flour
1/3 c granulated sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 c (6 oz) cold unsalted butter, cut into small pieces
1 c buttermilk
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or grease it lightly and set aside.
2. Into a large bowl, sift together the flour, sugar, baking powder, baking soda and salt, then lightly whisk. Use a pastry blender, 2 knives, or your fingers to cut or work the butter into the flour mixture until it resembles fine crumbs.
3. Make a well in the center of the flour-butter mixture and add the buttermilk all at once. Stir the mixture until the dough pulls away from the sides of the bowl. Using lightly floured hands, gather the dough into a soft ball and turn it out onto a lighltly floured work surface. Divide into 4 parts and pat each one into a 3/4 inch thick circle. Cut each circle into four wedges.
4. Transfer the wedges to the prepared baking sheet, and bake in the center of the oven until the scones rise and are golden brown, 12-15 minutes. Remove and cool for 5 minutes on the baking sheet, then transfer to a rack. Serve warm, split and spread with jam. The scones are best eaten within several hours of baking.
Notes: Sometimes I chop up dried currants or raisins and mix in the batter after the buttermilk. Sometimes I also sprinkle raw sugar on the top of the scones right before placing in the over.
Yield: 16 scones.
Source: Holiday Baking by Sara Perry