June 1, 2014 § 2 Comments
After baking this scones a few years ago, bacon lover that I am, I had intended to make a savory one with bacon and cheese (because really, you can’t go wrong with bacon and cheese).
Months dragged into years, lo and behold, I finally got around to make it! I never forgot, mind you. It’s just that time flies so fast and when I tried to look for my scones post, I was horrified at how long that was already. Where did the years go?
Anyway, I saw this new recipe (below) and decided that this was a good time to make some scones. I am incidentally going on a road trip tomorrow and these babies are going with me.
What You’ll Need:
For the scones:
- 3 cups all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. salt
- 1-2 tsp. ground black pepper (depending on your preference)
- 8 tbsp. cold unsalted butter, cut into small cubes
- 1 ½ cups grated cheddar cheese
- 10 slices bacon, cooked and chopped or crumbled into small pieces
- 1 cup buttermilk (plus up to ½ cup extra, if needed)
For the egg wash:
- 1 large egg
- 2 tbsp. water
What You’ll Do:
- Preheat the oven to 200° C.
- In the bowl combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add the cubes of butter and using a pastry blender or two knives to cut the butter into the dry ingredients until the mixture is crumbly and the butter pieces are about the size of small peas.
- Add in the grated cheese and mix just until incorporated.
- Mix in the bacon and 1 cup of the buttermilk into the flour-butter mixture. Stir by hand just until all the ingredients are incorporated. If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon or two at a time until the dough can be formed into a ball.
- Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk. Slice the dough into 8 to 10 wedges.
- In a small bowl combine the egg and water and whisk together. Brush each wedge lightly with the egg wash.
- Transfer the scones to an ungreased baking sheet. Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
July 28, 2011 § 2 Comments
When I was growing up, I never really paid much attention to sweet potatoes or “camote” as they call it in my part of the world. An occasional “camote-cue” during recess time in school sums up my bond with this root crop – and only if the “banana-cues” (my all-time comfort food) available are all dried up and yucky. In recent years though, I’ve developed a deep affection for sweet potatoes that, despite its name, is not related to potatoes at all.
A highly nutritious vegetable, it has become a staple in my kitchen. I particularly like the orange-colored variety as it has a more distinctive sweet flavor and having more beta-carotene than those with lighter colored flesh added to its appeal. And as with all kinds of sweet potatoes, it is rich in complex carbohydrates, dietary fiber, vitamin C and B6. How can you not love that?
I’ve always had it as a sweet treat but I recently discovered that its sweetness is a delicious contrast to savory ingredients. I don’t remember anymore where I came across the idea but my favorite way to make this simple dish is to slice* the sweet potatoes as desired, sprinkle some sea salt, herbs and spices and blend with a bit of EVOO (extra virgin olive oil). Roast until sweet potatoes are somewhat caramelized or tender. If I’m in the mood for some heat, I add Paprika or a bit of Cayenne Pepper.
In the photo, I added flat leaf parsley, some rosemary and probably even some fresh thyme — giving it a slightly peppery / minty tang. Either way I give my 2-thumbs up to this tasty side dish that sometimes suffices as a snack or even a quick meal.
Try it too with cumin, coriander and lemon or lime juice; how about your favorite cheese and bacon? Or just plain salt and pepper… the possibilities are endless.
* There is no need to peel but make sure it is scrubbed well to get rid of the soil.