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Aug. 19th, 2007


Blueberry Scones with Lemon Glaze

Well ladies, I wish I could tell you where this recipe came from but I can't remember.  I copied it into an e-mail and I've been waiting to try it ever since.  Anyway, here it is!  It's so good!  One thing to note, I made two batches but the glaze went far enough for both!  

Blueberry Scones with Lemon Glaze
Blueberry Scones:
2 c. all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
2 tbsp sugar
5 tbsp. unsalted butter, cold, cut in cubes
1 c. heavy cream, plus more for brushing the scones
1 c. fresh blueberries
Lemon Glaze:
1/2 c. freshly squeezed lemon juice
2 c. confectioners sugar, sifted
1 lemon, zest finely grated
1 tbsp. unsalted butter
Preheat oven to 400 degrees
Sift together the dry ingredients, flour baking powder, salt and sugar.  Using two forks or a pastry blender, cut in the butter to coat the pieces with the flour.  The mixture should look like coarse crumbs.  Make a well in the center and pour in the heavy cream.  Fold everything together just to incorporate; do not overwork the dough.  Fold the blueberries into the batter.  Take care not to mash or bruise the blueberries.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches.  Cut the rectangle in 1/2 then cut the pieces in 1/2 again, givine you 4 squares.  Cut the squares in half on a diagonal.  Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.  Bake for 15 - 20 minutes until beautiful and brown.  Let the scones cool a bit before applying the glaze.
Mix the lemon juice and confectioners' sugar together in a microwave safe bowl.  Stir until the sugar dissolves.  Add the lemon zest and butter.  Nuke it for 30 seconds on high.  Whisk the glaze to smooth out any lumps.  Drizzle the glaze over the top of the scones.  Let sit for a minute before serving.

Jul. 19th, 2007


101 Dinners in 10 Minutes or Less


Mark Bittman has a great article in the Times if you're constantly searching for what to make for dinner, like me!

Mar. 22nd, 2007


Really fun bread recipe

I think I've rediscovered baking bread...there's just nothing better than the smell of fresh bread in your house, and there's something really soothing about working with dough.  The recipe below is really easy and quick, and the result is beautiful.  You do need to plan ahead...i.e. combine the flour and yeast the night before so it can rise for 12 hours, but then the recipe is super low maintenance.  You basically let it rise and pop it in the oven.  

Sometimes I'm more of an instant gratification person. I want brownies to be coming out of the oven about 40 minutes after I decide to bake them, but if you can plan on having fresh bread the next day, this recipe is so yummy and easy.  Plus, it's the perfect use for the Le Creuset cast iron pan...wedding gifts in action!

Recipe: No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Mar. 2nd, 2007


Penne Bake

Chicken Sausage and Provolone Penne Bake

Change the flavors in this dish by choosing different versions of the chicken sausage.

1 pound uncooked penne (tube-shaped pasta)
1 tablespoon olive oil
1 1/2 cups chopped onion
3/4 cup chopped red bell pepper
1 (12-ounce) package sweet basil and pine nut chicken sausage (such as Gerhard's), halved lengthwise and cut crosswise into 1/2-inch-thick slices
2 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper
3 (14.5-ounce) cans diced tomatoes, undrained
Cooking spray
1 cup (4 ounces) shredded sharp provolone cheese
1 cup (4 ounces) grated fresh Parmesan cheese

Cook pasta according to package directions, omitting salt and fat.

Preheat oven to 350°.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, sausage, and garlic; sauté 5 minutes or until sausage is browned. Add tomato paste and next 5 ingredients (through diced tomatoes); cover, reduce heat, and simmer 15 minutes.

Combine pasta and tomato mixture; spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with cheeses. Bake at 350° for 25 minutes or until bubbly.

Feb. 15th, 2007


Strawberry Cake

I'm on the hunt for good birthday cake recipes so I think I'm going to be trying out several.  If anyone wants to share any, I'd love to hear them.  I'm looking for something pretty girly for Anya's birthday and will probably try making rum balls for my husband's birthday (yum! his favorite).

Today I made this strawberry cake recipe 
2 1/4 cup flour
1 1/2 cup sugar
3 tsp baking powder
1 tsp salt 
1 3 oz pkg of strawberry gelatin
3/4 cup vegetable oil
4 eggs
1 10 oz package of frozen strawberries (sliced) or 1 pint fresh strawberries
1 cup chopped nuts

Preheat oven to 350.  In a large mixing bowl, combine ingredients and beat at medium high speed for 2-3 minutes.  Bake for 30-40 minutes if a 9 inch pan or 55-60 min in a bundt pan. Let cool and frost with sweetened whipped cream or Italian cream cheese frosting.

My substitutions: I forgot the strawberries (and my grocery shopping list) at the store. Rather typical! But I did have frozen raspberries so I used those.  I also left out the nuts.

From my local hometown catering cookbook, A Catered Affair

Jan. 12th, 2007


Great with any Mexican Dish

Corn, Avocado and Tomato Salad
Recipe From Paula Deen
2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion

2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper


Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.

Jan. 8th, 2007


Apple Pie Recipe

I haven't made this yet but I know I will.  My cousin made this for Christmas and it is the best, and seems pretty easy to make.  She just e-mailed me the recipe.  Hey, you can't have too many Apple Pie Recipes, right?

Apple Pie Recipe
First for the crust I buy the pillsbury ready made pie crusts in the section with the biscuits.

You roll one out first and spread it in the pie dish.

2 cups thin sliced apples (I use Granny Smith apples and I use about 4 cups)

1/2 cup sugar

1 tbsp flour

dash salt

1/2 stick butter

First cook the apples 5-10 min after you have peeled & sliced. Then drain the water from them. I go ahead and add a little sugar to them right after draining. Then put all the above ingredients in the pie shell.

1/2 cup sugar

1/4 cup milk

1 tbsp melted butter

Mix these three together and pour over the other stuff already in the shell. Then take the other roll of dough from the box and roll it out and put it on as the top of the pie. I cut some slits in the top of the shell. Bake @ 350o until golden brown (it usually takes about 30-45 min). 

Let me know what you think!


Dec. 28th, 2006


For the love of food...

Welcome to our recipe swap!  

This community journal is for posting recipes, entertaining ideas, table decor, etc. I suppose you may post whatever your heart desires as long as it has something to do with food or drink! 

I have created tags for some categories that I think are pretty common and I think they'll come in handy. Let me know if you think there is something missing. In the future, perhaps I'll come up with a weekly theme or other idea to make it more fun. For now, I figured that I just start with creating the journal and we'll go from there. 

So, there you have it - I'm going to post some entries myself now!

If you are interested in joining, please go to the community homepage and request to join. I will then approve your request.  And please feel free to invite your LJ friends to join as well.