Thursday, June 26, 2008
2 cups whole wheat flour
1 3/4 cups white flour
1/4 cup brown sugar
4 teaspoons baking powder
1/3 cup butter (chilled, cut into pieces)
1 3/4 cups fat-free buttermilk
1 1/2 cups fresh blueberries
Juice of 1 lemon
Preheat oven to 375. Mix dry ingredients. Cut butter into dry mix. Stir in buttermilk just until moistened, then stir in the blueberries. Form dough into 12 wedges. Bake for 30-35 minutes. Let cool. Mix powdered sugar into lemon juice till mixture is thick but still runny. Drizzle over scones.
Serve these with iced blueberry mint tea, and perhaps some marscapone cheese to spread on.
Tuesday, June 24, 2008
An entire watch face covered with pave diamonds? Black and gold and white and a clever use of the company's logo at 5'oclock? Sigh.
Monday, June 23, 2008
There are various recipes for them, mostly involving gelatin, sugar, corn syrup, powdered sugar, vanilla and salt. Recipes are here, here and here.
Split the "batter" into portions when you're done if you want to make flavored mallows. You can use food coloring and extracts to flavor the different portions, and then either swirl them into one pan, or pour them one by one for layered treats. How about half vanilla, half earl grey?
Friday, June 20, 2008
So let's do the next best thing: make quince ratafia! Shred one quince into a jar. Add a bottle of vodka and a 1/4 cup of sugar. Let sit for a few weeks, then drain out the fruit and serve. You can use brandy, too, if you'd like. If you drink enough of it, you will forget about that 6.6 lb wheel of cheese...
Tuesday, June 17, 2008
Then things get better: There is a Tunisian tradition where the mother of the bride makes an egg brik for the groom, and he must eat it without getting yummy eggy goo all over himself. If he spills the egg, then the wedding is off. More people should base marriage off of things like the ability to eat eggs.
Thursday, June 12, 2008
Wednesday, June 11, 2008
For the recipe, we'll go with Mario Batali's, since I luft him:
Yield: 5 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Ease of preparation: easy
1/4 cup extra-virgin olive oil
1 red onion, thinly sliced
1/2 cup Gaeta olives, pitted but left whole
1 (28-ounce) can peeled tomatoes, juices drained and set aside for another use, tomatoes cut into 1/2-inch strips
1 bunch basil, leaves cut chiffonade
1/4 cup freshly grated caciotta
In a 12 to 14-inch nonstick saute pan, heat the oil over medium heat until just smoking. Add the onion and cook 7 to 9 minutes, until softened and light brown. Add the olives and tomatoes, season lightly with salt, and cook slowly for 18 to 20 minutes, until the tomatoes start to break down.
Points: France-3, Italy-1, Me-1. Mmmmmm, purgatory.
Tuesday, June 10, 2008
It has a built-in filter for loose tea (English Breakfast?) and herbs (English Breakfast and fresh mint?) for super easy, perfect iced tea. And no broken glass.
Friday, June 6, 2008
Don't you just want to put him on your tote bag, or your bed sheets, or a pillow?
Wednesday, June 4, 2008
Tuesday, June 3, 2008
This will be the third dish at my dream dinner party. Martha's detailed instructions are here, but I would suggest just using your favorite simple ravioli recipe and just making a few adjustments for the yolk.