It's a Scone Night...

It's chilly, but not that bad. About 25 degrees. It was a nice day. But I can't WAIT for the snow to be GONE. I am done with the icy snow.

So I thought I'd bake me some scones. The recipe is from Cooks Illustrated, my fave cookbook.

There's a shot of them waiting to go into the oven. Don't they look appetizing? Hmmm... maybe not, they look gummy and pale and fluffy, but not fluffy in a good way.


And here they are just out of the oven! They smell wonderful. Just the treat to have with a mug of Yorkshire Gold tea while I listen to Ethel Waters sing "Cabin In The Sky".

They must be cooled down enough by now. Time to make the tea.

Oh! I almost forgot! Here's the recipe:

(by the way, I used this slightly more labor intensive recipe rather than the Sweet Milk Scones recipe because I had the sour cream in the house. If I hadn't had it, I would have made the quicker recipe. Maybe I will post both? Hmmm... ok, I will.)

from COOKS ILLUSTRATED

Makes 8. Published July 1, 2007.

It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and workbowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen. See final step for information on making the scone dough in advance.

Ingredients

16	tablespoons unsalted butter (2 sticks), frozen whole (see note above)
1 1/2	cups fresh blueberries (about 7 1/2 ounces), picked over (see note)
1/2	cup whole milk
1/2	cup sour cream
2	cups unbleached all-purpose flour (10 ounces), plus additional for work surface
1/2	cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
2	teaspoons baking powder
1/4	teaspoon baking soda
1/2	teaspoon table salt
1	teaspoon grated lemon zest

Instructions

1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Following photo at left, grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.

2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

4. Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

SWEET MILK SCONES

Makes 8-9 scones. Published March 1, 1994.

Work the dough quickly, don't overmix, and put the dough rounds into the heated oven as soon as possible. The process--from mixing to pulling the finished scones out of the oven--shouldn't take more than twenty minutes. Scones are best served warm and fresh, split open and topped with thick homemade strawberry or raspberry jam and clotted cream (or crème fraîche, marscarpone, or whipped cream). This recipe can be doubled.

Ingredients

2	cups unbleached all-purpose flour
1	teaspoon cream of tartar
1/2	teaspoon baking soda
1/2	teaspoon table salt
1 - 2	tablespoons granulated sugar (optional)
4	tablespoons unsalted butter , chilled and cut into 1/2-inch pieces
3/4	cup whole milk

Instructions

1. Adjust oven rack to middle position and heat oven to 450 degrees.

2. Sift first 4 (or 5) ingredients into large bowl, or measure into workbowl of a food processor fitted with steel blade; pulse until blended. With pastry blender, 2 knives, or steel blade of a food processor, cut or process butter into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps.

3. If making by hand, (preferred method), make a well in the center of mixture and pour in milk. Working quickly, blend ingredients together with a rubber spatula into a soft, slightly wet dough. If using a food processor, pour milk through feed tupe; pulse until dough just starts to gather into a rough ball (do not overprocess or scones will be tough). Turn dough onto a well-floured work surface.

4. Quickly roll dough to 1/2 inch thick. Use a lightly greased and floured 3-inch biscuit cutter to stamp dough with one decisive punch, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2 inch thick; continue to cut 3-inch rounds. Place dough rounds 1 1/2 inches apart on a greased baking sheet. Bake until scones are lightly brown, 10 to 12 minutes. Serve immediately.

My Interview by Willow

1.  I see from your blog that you are very much into quilting. How did you get started and what is your favorite quilt pattern?

I started quilting in the summer of 2006 when my aunt came to visit me and taught me how to use a sewing machine. My neighbor had just had a baby and I thought it would be a great idea to make a baby quilt since my aunt is a quilter and a quilt teacher (I actually thought she would say, "Oh, I can whip up a baby quilt in no time...here you go!"). I HAD NO IDEA how difficult and time consuming it can be!  All the measuring and cutting and measuring and cutting and measuring...  But, it is very rewarding to create something that may last for a few lifetimes!  

My favorite quilt pattern is called Falling Blocks and it is gorgeous. I saw it at a Quilt Show in Roanoke, VA and I was amazed at the optical illusion it created and the labor that went into making such a beautiful quilt.

2.  What is your greatest accomplishment?

My thirty-two year marriage to my college sweetheart.  We eloped with $ .37 in our pockets when we were 21 years old and we've had lots of fun and heartache along the way, but he still makes me laugh every day.  It has taken a lot of discipline on my part not to smother him with a pillow while he slept at certain times in our lives, but I'm glad I didn't give in!  He is so funny and has been a wonderful husband and father.  And he says I'm his best audience.

3.  If you could chose anywhere in the world to live where would it be and why?

 

Shelter Island, NY.  I miss Long Island and I miss the quick accessibility to the water.  Where I live now is nice, and I'm grateful I live in such a lovely town in NJ, but I do miss being near the water.

4.  Other than your loved ones, what is your favorite possession?

 

Books.  I have a few favorites and they are like old friends I have spent time with over the years. I couldn't ever give them up or give them away.   

5.  Before blogging, what, if any, was your main mode of personal expression?

 

My big mouth.

~~~~~~~~~~~~~~~~~

OK, folks.  That's my interview.  Thank you Willow!  If you would like to be interviewed by me, please follow the directions below.  Thanks!

1. Leave me a comment saying, "Interview me."

2. I will respond by emailing you five questions. (I get to pick the questions).

3. You will update your blog with the answers to the questions.

4. You will include this explanation and an offer to interview someone else in the same post.

5. When others comment asking to be interviewed, you will ask them five questions.

BROCCOLI!

I LOVE broccoli.  LOVE it.  I cook it almost every night, it is so delicious and good for you.  I watched a show on Food Network last night, something about comfort food with Guy Fieri and the winner would get $25,000.  A former SWAT officer from California won the prize with his mac & cheese and his tomato soup and grilled cheese sandwich (sorry, I don't know the name of the show).  So, that got me thinking about comfort food and I made 3 heads of broccoli tonight. We had it with lentils.  YUM!  Just the kind of grub one needs on a cold night like this.  

So, here's my broccoli before cooking (and please ignore my dirty stovetop! eek!):

And here it is all steamed up:

 

While steaming I sauteed 4 cloves of garlic (sliced into large pieces) and a couple of pinches of red pepper flakes in lots of olive oil.  I then transferred the broccoli and some of the water into a large bowl and added the oil/garlic mix.

When the king arrived home from work I ladled some lentils into a bowl and added one of the heads of broccoli.  He said, "mmmmmmmmmmm."

Try it, you'll like it!

Time to Get A-Quilting

Because my Aunt Gerri is a wonderfully gifted talent when it comes to color and construction, she inspired me to allow myself to think that I could quilt. She is a terrific teacher. Three summers ago, while she and Unk were visiting from Florida, she taught me how to sew on a sewing machine and helped me create my very first baby quilt. I was so enthralled with my new talent that I attempted to create more baby quilts. Unfortunately, my Aunt was not present for the next three. The lack of experience reared it imperfect head and I barely got through the second and third quilts. The last one I recently completed was a much better example of Auntie's tutelage. Herewith, the photos:

Quilt No. 1

created with guidance from my aunt

Quilt No. 2

I don't know what I was thinking with all those crazy fabrics,

but the recipient really liked it.  She is an art teacher, so she 

may see what I do not. I see a hot mess!

Quilt No. 3

I tried to keep all the colors together so that they could 

flow into each other.  I don't think I was very successful, and there 

are a lot of blocks that don't square up.  Oh well, the recipient loved 

it anyway, which is all that really matters.

Quilt No. 4

This is my favorite because I chose the fabrics, planned the 

design myself (which took me DAYS to decide!) 

and sewed it all up.  I loved working with this fabric, 

it was so cute.  And there aren't many mistakes in this one ;~)

So, I show and tell you all that to tell you this...I am going to start a new quilt this month.  I am going to visit a friend, whom I've never met, in April.  She lives in AZ and we've never been to AZ or anywhere in the Southwest.  I "met" her online through ebay about 10 years ago and we have emailed and called and sent photos and cards, but have never met in person.  She is a coffee queen like me so I purchased some Moda fabric a few weeks ago that has a coffee theme. I am so NOT a theme person for anything but once I made that cute bunny quilt I thought it would be nice to make a coffee theme quilt for my friend; sort of a friendship bond quilt since I purchased a vintage coffee pot from her all those years ago (which still gets daily use).  

The most difficult part of quilting, to my inexperienced mind, is the hand sewing of the binding. It just KILLS my fingers.  Plus, I stink at hand sewing.  If I were a little girl in the olden-days there would be NO WAY I would have made one of those samplers.  No way... they would have high-button shoe kicked me right out of Miss Abercrombie's School for Girls in a heartbeat.

Little Wee Me

The photo in the header is a recent discovery from an old dusty box in the crawlspace. I can't believe I used to wear belly shirts! The photo is from 1958 when I was about 2 1/2 years old. I'm eating a dixie cup of Hood ice cream and it is summer (obviously) probably at Lake Hopatcong, NJ or Camp Ideal, Staten Island. We lived in NYC and frequented either location for the summers. When we got older, my sisters, cousins and I would spend our summers in Long Beach, NY.

We had loads of fun in Long Beach. There is nothing that compares to living by the sea. I can still hear the waves from my bedroom window in our tiny bungalow. During a nostalgic trip back to Long Beach I was shocked to see how tiny the bungalows really are! It was hard to believe 6 adults (mom, dad, aunt, uncle, grandmother, grandfather) and 6 children (me, two sisters, three cousins) and a dog all fit in the bungalow. We were there from Memorial Day through Labor Day and it was a glorious time of fun in the sun. I barely remember a cloudy day, though I dare say we had them. I remember first becoming enamored with boys while summering in Long Beach. Oh, what a crush I had on Kevin M our back door neighbor. I first played spin the bottle in Long Beach. I was about 12 years old. I learned to kiss boys under the boardwalk (yes, it was Kevin M. my moondoggie!).

The summer of 1966 was a time of growing awareness for me. I was still a child but was sensing the differences between boys and girls. A few families with girls from Fordham U. were vacationing on our block and they all had boyfriends. My sisters and cousins and I would 'play' with them during the day on the beach. They would watch us and babysit us occasionally. We had a wonderful time with them and on the weekends their boyfriends would come visit. They'd have bonfires on the beach and listen to their transistor radios and dance and smoke cigarettes and flirt and we would just LOVE being around them. I don't remember any of them ever giving us the bum's rush. They were always nice. Even their boyfriends were nice to us, buying us snowcones or playing in the waves with us on their shoulders. Everyone watched out for everyone else and it was safe and fun and how I wish I could go back to those summer days.

Alas, it is winter now. Snow on the ground, frozen solid. The wind is wickedly cold. My bones are beginning to ache in the cold. But I think I will just make another cuppa and remember the summers of Long Beach and the really cool girls from Fordham.

I miss my dog

I really miss my dog. It's been three days and I dreamt of her last night. In my dream I was trying to coax her up onto the bed but she would have none of it. She just stared at me and I woke up.

There is now an empty spot in our house.

And a 25 lb bag of dog food with two cups out of it. The spousal until will donate it tomorrow.