Blueberry Scones

2 1/4 c. sifted flour
3 T sugar/honey
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Cut in 6 T butter

1 c. buttermilk OR 3/4 c. milk + 3 T white vinegar OR 3/4 c. milk plus 2 - 3 T of sour cream

Combine dry ingredients. Add buttermilk and honey. Mix loosely.
Add two handfuls (2 c.) of blueberries (frozen work best).
Fold in berries. Press dough or gently roll into a small oval.
Cut into pie wedges. Place in a greased cookie sheet.
Cook 12 - 15 min in preheated oven at 400 degrees

If you wish, you may add a sprinkling of cinnamon sugar to the tops of the scones before baking.

European Peasant Bread

From _Artisan Bread in 5 Minutes a Day_.  My friend Xandy introduced me to this bread when I was visiting her in Seattle and I instantly knew I had to make it.

I like this bread a lot.  I've been halving the recipe, so I can actually eat it all before the 14 days are up.  I like that it makes 1 pound loaves, which seem really manageable.  I like making them in round boule shapes, but you can make them oblong or whatever you like.  The BEST part of this recipe is that you can store the dough in the fridge for 14 days (I keep it in a disposable ziploc container and write the date I made it on the lid in permanent marker) and make it when you want it.  It's good and crusty and the flavor gets better the longer the dough is in the fridge, I think.

Okay.  Here goes.

Ingredients (makes 4 1-pound loaves):

3c. lukewarm water
1 1/2 T. instant yeast
1 1/2 T. salt
1/2 c. rye flour (I just use whole wheat, but rye makes it more peasant-y I think)
1/2 c. whole wheat flour
5 1/2 c. all-purpose flour
cornmeal

1.  Mixing and storing the dough: Mix the yeast and salt with the water in a 5 qt. bowl or lidded (not air-tight) container. (I do it in the bowl of my kitchenaid, using the dough hook).

2.  Mix in the remaining dry ingredients without kneading, using a spoon or stand mixer with a dough hook.

3.  Cover (not airtight--I used a kitchen towel), and allow to rest at room temperature until the dough rises and flattens on top (approx. 2 hours).

4.  The dough can be used immediately after the initial rise, though it is easier to handle when cold.  Refrigerate in a lidded (not airtight--following Xandy's lead, I use a disposable ziploc container) container and use over the next 14 days.

5.  On baking day, dust the surface of the refrigerated dough with flour and cut off a 1 pound (grapefruit size) piece.  Dust with some flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.  Allow to rest on a cornmeal-covered pizza peel (available at Target for $10) for 40 minutes.

6.  20 minutes before baking time, preheat the oven to 450 F, with a baking stone placed on the middle rack.  Place an empty broiler tray (or cookie sheet with sides) on lower shelf.

7.  Sprinkle the loaf liberally with flour and slash a cross, scallop, or tic-tac-toe pattern into the top, using a serrated bread knife (don't forget to do this--I did and the loaf was crazy tall and skinny.  Weird.)  Leave the flour in place for baking; tap some off before slicing.

8.  Slide the loaf directly onto the hot stone.  Pour 1 c. of hot tap water into the broiler tray, and quickly close the oven door (I think this makes the crust crusty).  Bake for about 35 min., or until the top crust is deeply browned and very firm.  Adjust baking times according to size of loaf.

9.  Allow to cool before slicing.  Eat and enjoy!

Food Blogs

Brooke, you're inspired a resurgence of Who Cares Cooks! At least for me. Thanks.

So, food blogs. I get the impression lots of us look at 101 cookbooks, simply recipes, smitten kitchen, orangette, the kitchn, pioneer woman and of course chocolate&zucchini...those are some of my faves that I cook from often. Here are a few others I have been enjoying lately, too.

Sprouted Kitchen

Homesick Texan (Tex Mex/Mexican)

Saliu's Kitchen (Indian)

Shutterbean

Food Eaten (a shout out to a great Omaha food blogger)

Del Marie Creamery (ha! but seriously I use the recipe section a lot!)


What are some of your favorite food blogs or websites?

Jam Bars

My mom used to make these all the time when I was a kid.  I made them this week, using homemade plum jam from last summer, and they brought a preview of summer as well as a (tasty!) flashback to childhood.  Super simple.  Super yummy.  Sweet with a hint of salty. 

Mmmm.



Cream together:

• 1c. butter or margarine
• 1 1/3 c. brown sugar, packed
• 2 1/4 c. flour
• 1 1/3 t. salt
• 3/4 t. baking soda
• 2 c. oats (quick cooking or regular)

Press half the mixture into a 9x13 pan.  Spread with 12 oz. of jam or preserves and pat remaining crumb mixture on top.

Bake at 400F for 25 minutes.  Cool and cut into squares.

Asparagus Risotto

I made this tonight and it was GOOD.  I halved the recipe and I used onions instead of shallots, because that's what I had on hand.  Preparing all of the pieces before getting started on the risotto itself made the whole thing quite a bit easier. I think I could eat this every night.  When my sugar snap peas grow, well, I'm gonna make some sugar snap pea risotto.  Yum.

From: http://simplyrecipes.com/recipes/asparagus_risotto/

Ingredients

• 1 pound asparagus
• 3 Tbsp plus 1 teaspoon butter
• 1/2 cup chopped shallots
• 1 cup arborio rice
• 1/2 cup dry white wine (or 1 Tbsp lemon juice and 1/4 cup water)
• About 3 1/2 cups chicken stock (or vegetable stock for vegetarian option), can substitute some of the asparagus cooking water for stock*
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper

If cooking gluten-free, use gluten-free stock.

Method

1 Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.

2 In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
3 While the shallots are cooking, bring the stock to a simmer in a saucepan.

4 Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat.
Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water or the cooking water from the asparagus.

5 Gently stir in the Parmesan cheese, the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper to taste. Serve immediately.
Serves 4.

Beet Hummus

I picked up some amazing beet hummus at a natural food store in Ames, Iowa a few months ago. I tried my best to recreate it from the ingredient label. Here's my best try. I think it is pretty good: (Darby, I adjusted it a bit since you had it)

Beet Hummus

1 can whole beets, drained (would taste better with fresh, I'm sure!)
1 can drained garbanzo beans
2-3 T canola oil
1 1/2 T. red wine vinegar
3 cloves garlic
3/4 t. kosher salt
1/4 t. pepper

Blend up in a food processor until smooth.