Buttermilk Scones, trial 1 (aka the Quest for the Perfect Buttermilk Scone)

I'm guessing most people resolve to bake less when the year is new, but not this gal!  I've decided that 2013 is the year I perfect my buttermilk scones.  Why, you ask?  Because scones are really delicious and I drink a lot of coffee and tea!  And because why not?

So this is trial 1.  This recipe was adapted from Beth Dunn's Proper British Scones.  While it is apparently more English to make your scones by rolling out the dough and cutting them like biscuits, I still prefer molding my dough into disks and cutting the scones into wedges.  Good scones can only come from dough that is handled properly and I find myself far less likely to over-handle the dough if I form it rather than roll it out.  I also have the compulsive need to sprinkle raw demerara sugar on my scones and that's probably not properly English, either.  But no matter!  The goal is not to make authentic English scones, but to make my best version of a buttermilk scone.  I will insist, however, that  you serve these with clotted cream, which can be found at Marczyk's for all you Denver-Dwellers, or even crème fraîche if you can't find the clotted stuff (I know that might sound weird to all you Americans out there that are used to buttering your scones... but trust me on this!).  Lemon curd is always a delicious choice when talking about scone accoutrements.  Also, serve these scones with the best-quality jam that you can get your hands on!  Preferably some made by a local artisan, like Dagstani & Sons, or perhaps just the adorable little old lady down the street.  

Buttermilk Scones, trial 1
makes 12 small scones

2 cups flour
2 1/2 tsp sugar
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/4 lb. butter, diced and chilled
2/3 cup 2% buttermilk (cream top, if available)
1 egg
demerara sugar, for sprinkling



Heat oven to 425 degrees.

Sift dry ingredients together in a large bowl.  Add butter and work with your fingers until mixture resembles fine crumbs.  Add buttermilk and mix with a wooden spoon until the dough just comes together (just a few swift motions should do it - be sure not to over-work your dough).

Turn the dough onto a lightly-floured work surface.  Divide into two and gently knead the first batch until the dough becomes just-smooth.  Form into a disk.  Repeat with second batch and place disks on a silpat (or parchment paper) lined baking sheet.  Using a knife or dough scraper, cut disks into 6 wedges.

In a small bowl, whisk 1 egg with a splash of buttermilk.  Brush disks with your egg wash and sprinkle generously with the demerara sugar.  Place in the 425 degree oven and bake until just golden, about 15 minutes.

How to Roast Any Squash

 It's squash season!  Let us rejoice!  There are so many things I love about squash, not the least of which is how sturdy they are!  We've been getting squash from our CSA for weeks and I'm building up quite a nice collection.  When stored in the proper environment, winter squash can keep for months.  Want it to last longer than that?  It freezes beautifully.

Some people like to peel the squash, dice up the flesh, and freeze it raw.  This is a perfectly decent method except for one thing - the prep work sucks!  Peeling squash with a vegetable peeler is darned-near impossible, and peeling it with a knife is difficult and time-consuming.  That's why my preferred method is roasting, scraping the flesh from the skin, and freezing it.  Having pre-cooked squash on hand is fodder for practically instant meals, makes squash soup or sauce a cinch, and even makes a great add-in for dog food!  Plus, it doesn't require any fancy knife work, which makes it faster and less dangerous for those home cooks who have less-than-great knife skills!

Whatever you decide to do with it, use these simple instructions as the base for all your various squash creations.  And with all that extra time you saved, you can throw yourself an impromptu dance party!

How to Roast Any Squash

Several lbs. mixed squash (Acorn, Butternut, Buttercup, Spaghetti, Kabocha, Pumpkin, etc.)
water
large roasting pan with inner-fitting roasting rack

Heat oven to 425 degrees.

Wash squash well, removing any clumps of dirt from the skin.  Using a good, sharp knife, slice a small layer from the base of the squash to give yourself a flat bottom.  Hold the squash firmly and slice in half.  Use a large spoon to scoop out the seeds and pulp.

Add about 2 inches of water to your roasting pan (so it comes to just below the roasting rack).  Place your squash halves cut-side down on the rack and place in the oven.  Roast for about 1 hour, or until the thickest part of the squash is cooked through (it should yield easily when pierced with a knife).

Scoop the flesh from the skin and place in a container or plastic bag.  Allow to cool in the refrigerator completely before sealing the container, then freeze, if desired.

"Sesame Three Ways" Sweet Potato and Carrot Soup

This recipe is one of those happy accidents that results from a combination of two things:  a half-empty fridge and a total lack of desire to go grocery shopping.  I had a whole bunch of carrots and sweet potatoes (don't ask me why) and almost nothing else to work with - and it turns out that's really all you need! 

If you keep a well-stocked Asian pantry, this soup is totally dirt-cheap and easy to put together.  If not, I would highly recommend investing in all the Asian ingredients that are called for (including the garnishes) because they are great staples, are found in lots of different Asian dishes, and make this soup incredibly flavorful and unique.   The tahini not only adds good nutrition (sesame seeds are packed with good fats and protein!) but also gives the soup a thicker, creamier consistency.   The soy sauce adds that wonderful, mysterious umami flavor and a complex saltiness.  The drizzle of toasted sesame oil really brings out the pure flavor of sesame and adds a toasty nuttiness to the dish.  I used black sesame seeds as a finishing touch because they added one more layer of sesame flavor and they look really beautiful sprinkled on the soup, but blanched sesame seeds or toasted white sesame seeds would work just fine.  Lastly, Sriracha is a spicy, garlicky and totally multi-purpose condiment that adds a nice heat and extra depth of flavor to the soup.  I used about a tablespoon per serving for a medium-strength heat.  Use more Sriracha if you like your soup really spicy.

"Sesame Three Ways" Sweet Potato and Carrot Soup
serves 8

2 T olive oil
1 large yellow onion, diced
1 1/2 lbs Sweet Potatoes, peeled and diced
1 lb carrots, peeled and chopped
1/4 cup ginger, minced
1/4 cup mirin or white wine
8 cups vegetable stock
1/4 cup tahini
2 T soy sauce

Garnishes:
black sesame seeds
Sriracha sauce
toasted sesame oil

In a large pot over medium heat, saute the onions in olive oil until translucent, about 8 minutes.  Add potatoes, carrots and ginger and cook until ginger is fragrant, about two minutes.  Deglaze the pan with mirin, then add stock.  Raise the heat to high and bring liquid to a boil.  Reduce heat to low, cover pot and allow to simmer, stirring occasionally until potatoes and carrots are very tender, about 40 minutes.

In a small bowl or measuring cup, add a little of the hot liquid to the tahini and stir to dissolve.  Add mixture to soup and puree with an immersion blender until smooth and creamy.  Serve with a sprinkling of sesame seeds and a drizzle of oil and sriracha sauce to garnish