OK, so this post isn’t exactly “seasonal” or “timely.” So, I’m a bad “blogger” and “person.” You might take all that sass talk back when you try these shortcakes. They are really different from what I grew up with- impossibly tender and delicate, instead of biscuity and sturdy. I love both types, but I think they just go with different fruits. This recipe would be perfect with raspberries or blueberries. The other would be better with strawberries or peaches. Fair enough?
There’s one super nutty step in this that I loved. You add a pulverized cooked egg yolk. That way, you get the fat and richness, but not the moisture. Kooky.
1 2/3 cups all-purpose flour
3 1/2 tablespoons sugar
1 tablespoon plus 1/2 teaspoon baking powder
2 hard-boiled egg yolks
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2 teaspoons lemon or orange zest (optional)
2/3 cup plus 1 tablespoon heavy cream
- In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and zest, if using, and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together.
- Turn the dough out onto a lightly floured work surface and gather into a shaggy mass. Knead a couple times to make it into a cohesive mass and then pat it into a rough circle about 6 to 7 inches in diameter, and 3/4 to 1-inch thick.
- Use a cookie cutter to make shapes of your choice. Chill for 20 minutes and up to 2 hours.
- Preheat oven to 350°F. Brush the tops of the shortcakes very lightly with heavy cream and sprinkle lightly with sugar (course/decorative if you have it). Bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking.
- While the shortcakes are baking, toss the berries with a little sugar and lemon juice. Let stand several minutes. The sugar pulls out moisture from the berries and the lemon balances the sweetness and prevents browning.
- Split the shortcakes in half horizontally and set the tops aside. Place the bottoms on dessert plates and heap strawberries over them. Spoon whipped cream generously over the strawberries and replace the shortcake tops. Serve immediately with any remaining whipped cream on the side.
This is my favorite way to cook broccoli. It’s easy, delicious and beautiful. Plus, I’m always looking for ways to get my food into the oven and off of the stovetop. Oven-roasting is so much easier and cleaner, no?
It’s great as-is, but also delicious with some grated parm. In this picture, I’ve tossed it with toasted pinenuts, grated Parmesan and lemon zest. YUM
- One large head broccoli
- 2 T olive oil
- 1/2 t sugar (I know, it’s weird. But it really helps it caramelize)
- 1 teaspoon kosher salt
- Black pepper
- Lemon wedges to serve
- Adjust oven rack to lowest position, place large rimmed sheet pan on rack and preheat oven to 500. It’s important to preheat your pan with the oven, so that the broccoli is seared when you put it in the pan.
- Cut broccoli at head of. Peel from stalk and cut stalk into 2- to 3-inch lengths, then cut each stalk piece into 1/2-inch-thick slices. Cut crowns into 4-6 wedges, depending on size of crowns. Note that you are not trying to create individual little “trees” like you might normally. Ideally, each piece you cut will have a flat section of exposed stalk.
- Place broccoli in large bowl; drizzle with oil and toss well until evenly coated. Sprinkle with salt, sugar, and pepper to taste and toss to combine.
- Working very quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes.
- Transfer to serving dish. Serve immediately with lemon wedges. Or toss with basically anything you like.
Here it is again on the plate with some de-licious lemon-glazed sweet potatoes and a simple arugula salad:
I am going to be upfront with you, people. This is not as delicious as eggplant parm. BUT, it is way healthier and easier. That’s worth something, right? My eggplant garden is exploding, so I needed some new cooking methods. I liked it and will certainly make it again, but it does not top the eggplant stuffed with spinach and ricotta. That is divine. I’ll make it/post it next week. In the meantime, this really was quite delicious.
Shown here with my creamy israeli cous-cous (but with whole wheat cous-cous and sauteed mushrooms added…YUM)
- 2 lbs eggplant (~2 large or 3 medium)
- 1 T table salt
- 2 T EVOO
- 4 t good balsamic
- 1 toe garlic, minced
- 1/2 cup shredded mozz (as opposed to grated- just sort of tear it up into small pieces)
- 6 T fresh grated parm
- 3 T fresh basil
- 1/2 C marinara (you can just used good jarred)
- Cut off and discard stem and bottom end of each eggplant. Don’t peel. Cut eggplants crosswise into 3/4-inch slices. Lay slices out on a cutting board, sprinkle tops with half the salt, and rub it in with your fingers. Turn eggplant slices over and repeat with remaining salt. Place eggplant in a colander set over bowl or sink and let eggplant stand for 2 to 3 hours.
- Rinse eggplant under cold, running water, rubbing slices lightly in your hands. Shake colander to drain. Lay slices about an inch apart on triple thickness of paper towels or clean dishtowel; cover with another triple layer of towels or clean dishtowel. Using your palms, press each eggplant slice very firmly until it looks green and translucent and feels firm and leathery when pressed between fingertips. You may need to refresh towels if they get too wet. You can do this and refrigerate up to 3 hours before cooking.
- Heat broiler. Mix oil, vinegar, and garlic in small cup. Arrange eggplant slices fairly close together on a baking sheet; brush tops with half of oil mixture. Turn slices over and brush with remaining oil mixture. Broil eggplant slices about 8 inches from heat source until tops turn brown, 6 to 8 minutes. Turn slices over; broil until other sides lighter brown, an additional 4 to 5 minutes. WATCH CAREFULLY.
- While broiling, combine mozzarella and Parmesan cheeses. When eggplant is broiled on second side, remove and sprinkle slices with cheese mixture; return eggplant to broiler until cheese melts and becomes a little crusty. Sprinkle with basil and serve with marinara.
First of all, I am not a potato girl. They are fine, but the way some people feel about potatoes, be they mashed, baked, stuffed, etc, is mystifying to me. Still, this recipe intrigued me. The basic premise is that you boil small potatoes in a small amount of intensely briny water. The salt changes the boiling point, which affects the amount of moisture and salt that the potatoes absorb. The end result is a fluffy, white, perfectly-seasoned center and a crusty, salty exterior. Pretty dang delicious. I served them with melted butter…mostly because the recipe told me to. Next time, I think I’ll find something a little more interesting. Maybe a light chive sour cream or caramelized onion something-or-other. TBD…
- 8 Cups water
- 14 ounces salt (1 1/2 Cup kosher or 1 cup table)
- 3 pounds new potatoes
- Bring water to boil in med-large, heavy-bottomed pot over medium-high heat. Stir in salt and potatoes and cook until potatoes are just tender, 20 to 30 minutes.
- Drain potatoes and transfer to wire rack set over baking sheet. Let dry until salty crust forms, about 1 minute.
- Serve with melted butter (jazzed up with your fav seasoning) or some other yummy dipping sauce