carb fix

I shouldn’t be surprised that when I picked up Nancy Silverton’s cookbook on Pastries from the La Brea Bakery that I would have to make some additional trips to the gym to work off all of the calories I’ve been taking in this week. But I will tell you…it was worth it!

I have made a few recipes from her book these past few days, as well as flagged many more that I will be trying out, but I have to share this one in particular.

Parmesan scones.

These little biscuit-like savories are so light and buttery, they almost melt in your mouth. The rich nutty, slightly salty flavor of the parmesan carries the scone to new heights. The crème fraîche adds a slight tang and the chives, which not only look great with their flecks of green throughout the dough, also give a subtle onion-garlic flavor note. Whether served next to a humble roast chicken for dinner, paired with smoked salmon for lunch or served as an appetizer with prosciutto and fig jam, they are, dare I say “yumm-o.”

An optional addition that my friend Angie suggested was to put in a little crisply cooked applewood smoked bacon that had been crumbled into small pieces. I did try it…and yes, they were awesome!

Enjoy!
Shannon

Parmesan Scones
from Nancy Silverton’s Pastries from the La Brea Bakery

special item: 1 ½ -inch round cutter

2 ¾ cups unbleached pastry four or unbleached all-purpose flour
1 Tbsp. plus 1 tsp. baking powder
2 tsp. kosher salt
¾ cup (3 ounces) grated Parmesan Reggiano cheese
1 stick plus 1 Tbsp. (4 ½ ounces) unsalted butter, cut into cubes and frozen
½ cup (about 1 ounce) minced chives
1 cup crème fraîche or sour cream

For the topping:
2 Tbsp. (1 ounce) unsalted butter, melted
2 Tbsp. grated Parmesan Reggiano cheese
1 tsp. fresh cracked black pepper

Adjust the oven rack to the upper position and preheat the oven to 400°. In the bowl of a food processor fitted with the steel blade combine the flour, baking powder, salt, cheese and process or mix on low to incorporate. Add the butter and pulse on and off a few times, until it’s the consistency of a fine meal.

Transfer the mixture to a large bowl, and toss in chives, and make a well in the center. Add the crème fraîche and using one hand draw in the dry ingredients, mixing until just combined. The mixture will be a bit dry and crumbly.

Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle slightly thicker than a ½ inch. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.

Gather the scraps, pat and press the pieces back together and cut out the remaining dough. At this point Nancy suggests placing the circles in groups of three, with the edges touching to form a clover shape, and then placing 1 inch apart on a parchment-lined baking sheet. (I choose to bake these individually to use as an appetizer portion.)

Brush the tops with the melted butter. Sprinkle with a pinch of the Parmesan and a few grindings of fresh black pepper.

Bake for 20-25 minutes, until firm to the touch and lightly browned.
In case you want to make up an extra batch of these beauties, I found that they freeze very well. Just follow all of the steps through cutting them out, then freeze in airtight containers or plastic bags.  When you are ready to bake, brush with melted butter and top with Parmesan and pepper, bake as directed.


Yield: 16 scones

food photography online course giveaway

If you have ever wanted to learn about food photography, or are wanting to improve on those skills for a blog or portfolio there is a great opportunity for you.

The Picture Perfect School of Photography is offering an introductory online food photography course and is giving away a spot to one lucky winner. The online food photography class is taught by professional photographers Ron Goldman and Kathleen Clemons. You will learn how to create beautiful awe inspiring photographs as well as learn some great techniques. If you have ever wanted to take a photography class but can’t find the time to get out of the house to attend one, then this online class is perfect for you and easy to take!

Sally Cameron is hosting the give-a-way on her blog and all the details are explained there. Leave your comment to enter on her blog. Comments left on this post do not count as part of the give-a-way.

So hurry, the giveaway ends on February 14th, so head over to Sally's site and enter your name and comment there.

Good luck!

Shannon

a word on "curd"

The word “curd” has never sounded very appealing to me. But when the word “lemon” is in front of it, well that’s another story. It’s then that my jaw tightens and my glands begin to salivate anticipating that something tasty is on the horizon.

Lemon curd, with its silky smooth and tart creaminess is hard to resist. Put into a crepe, or between layers of a decadent yellow cake it has outstanding results. It is wonderful on a warm blueberry scone, a waffle hot off the griddle or my preferred vehicle for enjoying lemon curd… a spoon.

I have been a little compulsive lately with Meyer lemons. They are in season right now and I’ve been like a mad scientist in the kitchen using them in this and that.

The fruit of the Meyer lemon is yellow and rounder than a typical lemon we can find in the markets year round (such as the Eureka or Lisbon). It has a slight orange tint when ripe and is sweeter and less acidic in flavor. The flowers of the Meyer lemon are white with a purple base and are quite fragrant. This is the time of year here in Southern California that the citrus trees are loaded down with fruit and the fragrances of the blossoms are intoxicating.

Even if you cannot find Meyer lemons in your area, you could use the typical Eureka lemon or whatever is available and add some fresh squeezed orange juice at a ratio of 1 part orange juice to 3 parts lemon juice to get a similar taste to the Meyer. Either way, making your own lemon curd is easy and worth the effort. The results are so much better than what you can buy in a jar.

Enjoy!
Shannon

Lemon Curd
Recipe by Karen Solomon from the book jam it, pickle it, cure it

Prep ahead: You will need clean jars to store your bounty. Make sure they are free of rust and odors and the lids seal tightly. Prepare a label that lists the contents and date prepared.

6 eggs plus 1 egg yolk
1 cup sugar
1 ½ cups freshly squeezed lemon juice (from about 12 lemons)
10 tablespoons butter, cut into small pieces
Zest of 2 lemons, removed in large pieces with a vegetable peeler

In a large saucepan, with a whisk, beat the eggs and egg yolk thoroughly, then whisk in the sugar and lemon juice. Stir together until thoroughly combined. The sugar should be completely integrated into the liquids, which will result in a much creamier curd. Place the pot over medium heat and gently warm the mixture. After 3 minutes, add the butter and the zest pieces. Whisk constantly for 7 to 8 minutes, until the butter melts and the mixture becomes very thick.

Pour the curd into a clean glass jar and let it cool at room temperature, uncovered. Remove zest and discard.

Serve warm or refrigerate, in a covered glass jar, up to 10 days.

Makes about 2 cups