Saturday, July 20, 2013
Blackberry and Almond Oat Scones my way
Once in a while I get into the scone kick. I really like Blueberry and Blackberry ones.
This recipe is basic and adapted from Martha Stewarts Blueberry Scone recipe however, I tweaked in a spots.
1 cup wheat or white flour ( like to use 1/2 cup wheat and 1/2 quinoa flour)
1 cup oatmeal (process it fine to equal one cup)
I am picky about my oatmeal, I use Trader Joe's or McCann's
6 Tablespoons butter use the good stuff if you can
1/3 cup cream or half and half or Buttermilk (Your choice)
1 Tablespoon of Baking Powder
I use C and H Stevia light for baking so I will use 1.5 Tablespoons that I have
blended with lemon verbena
or use 3 Tablespoons regular sugar
1 teaspoon lemon zest
1 teaspoon vanilla bean paste
1/8 teaspoon salt
Have 1 cup of fruit of your choice
Add 1/4 to 1/2 cup nuts I love macs or almonds even hazelnuts
Sift the flours, salt and baking powder.
In a food processor pulse the flours and butter
In another bowl mix the egg, cream and vanilla
pour and mix gently the flour and egg cream mixture
add fruit and knead gently trying not to bruise your fruit
I use the big fork for tossing salad while I put the cream mixture in
place dough on a prepped parchment lined pan. I have a silpat and that works great
I make a rectangle of the dough pressing lightly
I cut 2-3 squares then triangle cut this will make approximately 6 nice size scones
Sprinkle with Turbonado sugar before baking
Bake at 375 degrees for 20-22 minutes depending on your oven.
I use a convection oven so it takes 18-20
If you have patience to let them cool down, I make either a Marsala and Espresso Powder glaze with
1-2 T Cream and 1/2 cup of Powdered Sugar
1 teaspoon Sweet Marsala Wine and 1/4 Teaspoon Espresso Powder stir and mix and add more liquid if needed and glaze over warm or cooled down
I make a Caramel sauce for my coffee using the C and H Stevia light it takes a while to make this,
however if you have caramel sauce take 2T and 1/2 cup powdered sugar and stir to mix well and pour over the scones.
How do I do this and get to work on time?
I prep the flours and zest and cover. I leave 1 egg out so it's room temp in the morning
Mix put in the oven get ready for work. Pour the coffee cool them down glaze and off to work you go.
Friday, July 5, 2013
Lobster Carbonara my way
Lobster (it's hiding) Carbonara with Somen Noodles Fresh Uni with Pancetta and Tobiko.....Sauce is Sake Buerre Blanc with shallot.
Thursday, July 4, 2013
Parisienne Style Spinach Gnocchi
Have you eaten at Bistro Moulin in Monterey? We went with my sister and
brother in law during one of our visits.
I don't normally eat Gnocchi because of the texture of the potato dough, I have tried several
and augh, I always get a bad plate, rubbery, chewey.
As reluctant as I was to try them at Bistro Moulin, OMG they
were pillowy soft melt in your mouth goodness.
Well it's a 2.5 hour drive there so, once in a while I crave this dish.
We had dinner in town here with a friend and told me what to do and I tried it again and voila this
worked. Frenchie loved them and we ate them up.
It's not exactly the same but glad I was happy with them this time .
Posted by Haumea's Kanaka Kitchen at 2:40 PM
Pizza My Way
Happy 4th 2013
Pizza my way, Italian Sausage, Molinari Pancetta,
Chive and onion from my garden,
Mushroom, diced San Marzano tomato,
Fresh Basil from the garden as well.
Gruyere Cheese and Ceasar Dressing.