Sunday, August 8, 2010

red as the strawberries in the summer time.

Strawberries in my salad.

Salad with strawberries, balsamic vinaigrette and parmesan; croque madame

A basic, go-to balsamic vinaigrette:
3 Tbsp balsamic vinegar
1 Tbsp olive oil
1 Tbsp brown sugar
1/8 tsp garlic powder

Measure the brown sugar and garlic powder into a jar with a lid, or a vessel that is large enough to use a whisk. Pour in balsamic vinegar and whisk all ingredients together. Drizzle in olive oil while whisking. Or, alternatively, dump in all measurements, twirl the lid on and shake what your mamma gave you. (Er, the jar, that is.)

Strawberries in my songs.

White Winter Hymnal by Fleet Foxes

Thursday, March 4, 2010

cinnamon scones.

Cinnamon Scones:

(recipe I cobbled together from various internet and cookbook scone sources)

2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 c. white sugar
1/4 c. brown sugar
2 tsp. cinnamon

1/4 c. cold butter

1 egg
3 TBsp. honey
1/3 c. milk

Preheat oven at 350 F. Combine flour, baking powder, baking soda, salt, sugar, and cinnamon. Cut in butter until it reaches cornmeal consistency. In a separate bowl, mix egg, honey, and milk. Add to the dry ingredients until just mixed. (The trick to scones is not to over work them.)

Cut/roll out/drop scones and put on parchment lined baking sheet. (I make "drop" scones like drop biscuits. Rolling out the dough and cutting it out is too much work for me.) Before putting into oven, sprinkle scones with brown sugar. Bake in oven for 15-ish minutes (depending on how hot your oven runs), or until browned and done.

Add a ton more milk or water (until muffin batter consistency) and these make really good muffins, too, if a little sticky.