Busy

I havent been able to post this last week because I was working on my Master's defense presentation and then my mom came into town. I have still been cooking though. I do need to stay sane after all, and I cant do that without eating good food. I ended up making two kinds of scones (not at the same time) and my two labmates, V and M, seemed to enjoy my efforts.

The first was a pecan and pumpkin scone. I was in the mood for savory instead of sweet and the pumpkin flavor seemed very fresh. I ended up mixing the batter for too long so they were a bit smoother than they were intended to be and a bit more cake-y than scone-y, but that was my fault not the recipe's. Besides being tasty they were also gorgeous and would be great for guests or a brunch for friends.

The second recipe was a cheddar, bacon, and green onion scone. The bacon didnt go soggy which was my worry, and the green onion added a nice bite to the creamy cheddar flavor. Unlike the first batch, I didnt over mix the batter and the texture of the cooked scone was perfection.

Pumpkin Pecan Scones
2 c. flour
1/3 c. brown sugar
1/2 t. ginger powder
1/2 t. cinnamon
1/4 t. clove powder
1 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/2 c. butter cubed
1/2 c pecans chopped
1/3 c. buttermilk
1/2 c. pumpkin puree
1 t. vanilla





Preheat the oven to 400 degrees.

Combine the dry ingredients.

Add the butter and combine until crumbly texture is achieved.

Add the nuts and stir to combine.

Add the pumpkin puree, vanilla, and buttermilk.

Flour a flat surface and form the dough into a 6-8 inch flatten ball. Cut the disk into 6-8 wedges.

Place the wedges on a cooking sheet and bake for about 20 minutes.

For an even more picture perfect look, brush the scones with a light egg wash before putting them in the oven.


Cheddar, Bacon, and Green Onion Scones
3 c. flour
1 T. baking powder
1 t. salt
1 t. black pepper
1 stick butter
1 1/2 c. grated cheese
4 green onions
10 slices bacon
3/4 c. buttermilk
1 large egg

Preheat the oven to 400 degrees.

Combine the dry ingredients and butter.

Add the cheese, green onions and buttermilk.

Add the bacon (broken into chunks) and the egg. Mix until just combined.

Follow the procedure for making scone wedges, brush with egg wash, and bake for 20 minutes.

Theme Pear Continues

It seems pears are one of the fruits the purchasers of supermarket produce have decided to stock this winter in Lafayette. Though I cant complain (I would love to see some Meyer Lemons in the bins), I seem to be posting similar types of recipes: pretty little things made out of baked pear slices. They all are easy and quite tasty, which is why I continue to post about them.

This particular recipe I got from the new cookbook I purchased on Saturday. The recipes are quick and each displays the time it takes to prep and the total time it takes to cook. The style of the food is similar to how I cook anyways but the seasonal recipes give me ideas of what I can throw together in no time at all. This dish is listed as a dessert suggestion in the Fall season section. Basically I was hungry and thought it sounded like a great breakfast idea. This recipe is my third great breakfast in a row this week and was simple to assemble (though it took 40 minutes in the oven). I didnt even change anything about the recipe though I may play with it a bit when I make it again. Personally, I think it would be divine with fresh peaches!

Though the real name of the recipe is Pear Custard Pie, I really think it is more of a Baked Pear Custard since it has no crust, so thats what I am calling it!

Baked Pear Custard

1/4 c. melted butter
2 ripe but firm pears
1/3 c. sugar
1/3 c. flour
2 t. vanilla extract
3 large eggs
3/4 c. milk
1/4 t. salt

Preheat the oven to 350. Butter a 9 inch pie pan.

Now really, butter the nine inch pie pan.*

Peel, core, and slice the pears into 1/4 inch thick slices. I cut them down the length of the pear but I think it might be easier and just as pretty to slice them across their width. Arrange the pears in the buttered pie dish.

In a blender, food processor, or by hand combine the rest of the ingredients until they are smooth.

Pour the filling over the pears and bake for 40-45 minutes or until the top is browning.

The original recipe suggests you serve it warm but I think it needs to sit for a few minutes so that it holds its shape a little better. It is a jiggly mess when it first comes out of the oven.

The custard can be sliced but doesnt hold its shape very well so I recommend serving it in a bowl. If you are using this as a dessert, I think a scoop of ice cream and some powdered sugar would make the perfect finishing touches.

The recipe says that it takes 15 minutes to assemble, but I would put it closer to 5 or 10.

*I say this because I failed to read this step and I am currently soaking the pie pan in the sink.

Posh Moments

There are few times when grad students really get to live it up. Generally, a living it up event involves mass quantities of cheap beer. Thankfully, I am a bit of a food and beverage snob and I refuse to inflict that horrid substance on my body. Instead, I try to find something to celebrate everyday.

This week I have had a pretty good run of breakfasts. Since I have to spend money on food anyways I tend to spend a few more dollars to avoid the top ramen and purchase fresh ingredients. This week I got greek yogurt from the international food market in town, fresh lemons, and raspberries. Though I still cant get over how much I have to pay for citrus in this state, I do love the fact that raspberries are available even in the dead of winter. I also managed to snag the last carton of chives. Being that they were the last available, I am going to overlook the fact that they are probably a tad wilty and enjoy them regardless.

Armed with the fresh ingredients I made two very posh breakfasts. These are the simplest ingredients and for some reason people just dont think to combine them when they are in their own homes. They will, of course, spend over $10 to order them when out at a restaurant (Let me know if you want to send me $10, I will email you my postal address). The greatest thing about these meals is that they are ready in under 5 minutes. They actually take longer to have their photo shoot.
Lemon Camembert Scramble with Chives

2 eggs
1/4 c. heavy cream
1/4 c. camembert
1 lemon worth of zest
2 t. chives
salt & pepper

Heat some olive oil in a pan.

Whisk together eggs, cream, lemon zest, salt, and pepper.

Cube the camembert into small bits and stir into the egg mixture.

Add the eggs to the pan and scramble like a mad person.

When cooked to your liking (I like my eggs a little drier than some do), plate the eggs and top with the chopped chives.



Raspberry Tangerine Yogurt with Cardamom

1 c. greek yogurt
2 t. agave nectar*
1/3 t. cardamom
1 tangerine worth of zest
1/2 c. raspberries

Combine all the ingredients but the raspberries.
Top with raspberries so they dont get bruised in the mixing process.

* I use the agave nectar to add a bit of sweetness to the tart yogurt. You can also add honey, splenda, or sugar.

Cream of Quinoa

My recent wave of exercising has actually got me to start craving foods that are good for me. I have cut back on my in take of sweets, upped by fruit and veggie count, and cut back on the carbs all without dieting. Not to mention the insane amount of fluids that I am drinking!

This trend has taken the form of meals with a foundation of quinoa. I have made a few quick dinners with quinoa that I havent posted recipes for but their photos are above. I am most proud of my cream of quinoa breakfast cereal. I love cream of wheat but quinoa has more fiber and protein than the wheat variety and you can make it up in the same way. Granted, it isnt as fast as the cream of wheat you can make in the microwave.

I dressed my breakfast up with some fresh pear. I think the earthy flavor of the grain goes well with the natural sugars of the fruit (even though I also sprinkled on some brown sugar too).


Cream of Quinoa

1/2 c. quinoa
1 c. skim milk
1 pat butter

cream
brown sugar
fresh fruit

Heat the milk to boiling and reduce flame. Add quinoa and butter. Reduce heat to low careful not to let the milk boil over (as it tends to do). Cover the pot and check every few minutes to stir and test the texture of the quinoa. Fully cooking the grain should take about 10-15 minutes.

Scoop the quinoa into a bowl. Pour a tad of cream on it. Top it with fresh fruit and sprinkle it all with sugar.

Yogurt with Cardamom and Orange Peel

I get bored easily. Well, thats not entirely true. I get disinterested in flavors easily, especially when I have them multiple times in a row. This is why making (and consuming) left overs is difficult for me. Inevitably the third serving gets left in the fridge only to sprout a plethora of nicely packaged flora.

This is what happens when I purchase 6-packs of yogurt. It isnt the flavor that I get tired of in this case, its the monotone sweetness or the same textural consistency day in and day out. Recently, instead of falling victim to the doldrums of 6-pack (yogurt) life, I buy plain yogurt and add my own daily flavorings.

The FACE greek yogurt brand (2% and fat free) comes in individually sizes cups which is especially nice since I dont have to worry about opening a larger carton and not finishing it before it goes bad. Alternatively, the plain yogurt in various brands is available in larger sizes at any grocery store. Unfortunately, most super markets dont seem to carry the plain flavor in individual servings. In order to get the consistency I like, I typically drain this non-greek type with cheese cloth for several hours. The thicker consistency fools me into thinking its full-fat rather than lite.

So, what do I add? It depends really. Some days I stir in raspberries and pecans. On other days I add dried blueberries and sliced almonds. If I had a piece of fruit thats going a little soft, I dice that up and toss it in the mix. I think I have a pear and cinnamon day coming up soon due to the presence of an unused pear in my fridge. I suppose you could also make your yogurt more exotic by adding saffron and pistachios.

On some days, like today, I add cardamom, nutmeg, candied orange peel, and a touch of orange blossom honey.

Yogurt with Cardamom, Nutmeg, and Candied Orange Peel

1 c. fat-free greek yogurt
1/4 t. cardamom
1/8 t. nutmeg
3 strips candied orange peel, diced fine
1 t. honey

Combine all the ingredients and give it a taste. Adjust the flavors to your liking. Feel free to mix and match to make your own concoctions.


For optimum results mix the yogurt the night before so the orange peel can soften from the moisture of the yogurt and the flavors can meld.

The Great Mint Event - Part 2

As I wasnt about to skimp on the mint I had purchased upon finding a suitable supply, I just about bought out the store! I had read about a mint and feta quiche on one of the many fantastic and enlightening blogs on my daily list. Actually I think the mint and feta idea had been thrown around by a number of bloggers due to the great combination of fresh summery flavors. Not familiar with making quiche, I set out to make my first. The results were staggering! It turns out I am quite the quiche maker. ;)

Mint and Feta Quiche with Grape Tomatoes













1 sheet pastry dough
20-30 grape tomatoes
6 eggs
1/3 cup heavy cream
1/3 cup mint diced
1/4 cup basil diced
1 shallot sliced to your liking
black pepper to taste*
1/2 a package of crumbled feta


*warning: do not add salt to the eggs since the feta is typically sufficiently salty.

Coat your dish with oil or butter and line it with the pastry dough. Lay out the grape tomatoes in a pretty pattern. Combine the eggs and cream and beat lightly. Add the mint, basil, shallots, and pepper. Pour into the pastry dough. Sprinkle the top with a hearty amount of feta cheese.

Pop the whole thing in the over at 350 for 20-40 minutes depending on the depth of your eggs.














The tomatoes are nice little packages of favor and keep the quiche extremely moist. I will definitely be doing this again and since it turns out so pretty its perfect for brunch company.

Art for Breakfast

Have you ever seen anything more beautiful than a bowl of fresh strawberries? They are even better when you add a little cream. So, this morning, I leave you with a little inspiration to find something beautiful to eat today.