Cheddar-Dill Scones

I tried this recipe earlier this spring and I loved it. It comes from Ina Garten's cookbook, the Barefoot Contessa Cookbook. This savory treat is similar to a biscuit, but a bit denser and richer. I like using the yellow variety of specialty sharp-cheddar cheese (like you would find in the specialty cheese section of your grocery store) but you can use any good sharp or extra-sharp cheddar cheese in this. You can also use fresh dill (which is what the original recipe calls for) or you can do what I did and use dried "dill weed." I am also cutting the original recipe in half here, but you can double it to make the full original amount. Enjoy!


Ingredients:

2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 1/2 sticks cold unsalted butter, diced
2 extra-large (or three medium-large) eggs, beaten lightly
1/2 cup cold heavy cream
1/4 pound sharp yellow cheddar cheese, small-diced
3-4 Tablespoons dried dill weed (or 1/2 cup minced fresh dill)
1/2 Tablespoon all-purpose flour
1 egg beaten with 1/2 Tablespoon heavy cream

Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

Combine the 2 cups of flour, baking powder, and salt in the bowl of an electric mixture fitted with the paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and 1/2 cup heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. (Dough should be shaggy-looking.) Toss together the dill, cheese, and 1/2 Tablespoon flour and add that to the dough. Mix until they are almost incorporated. 

Dump the dough onto a well-floured surface and knead it for 1 minute, until the cheddar and dill are well distributed. Pat dough out to 3/4 inch thick. Cut into 4 inch squares and then in half diagonally to make triangles. Arrange the triangles on the baking sheet and brush the tops with the egg and cream mixture. Bake until the outside is crusty and the inside is fully baked, about 15-20 minutes. 

Makes 8 large scones.

Sausage and Vegetable Frittata

This frittata is full of a few of my favorite things...sausage, mushrooms, and spinach.

 You can substitute red bell pepper in this, and it is wonderful as well. You can also add other vegetables that you like, including zucchini and/or yellow squash. If you add squash, chop it into small pieces and sauté with the onion and bell pepper. You will need a 9-inch oven-safe skillet for this recipe.

Ingredients:

1/2  lb ground sausage (I use sage-seasoned sausage-it is awesome in this!)

1/2 cup finely chopped onion

1/4 finely chopped leek (optional; but I had some on hand so I threw it in there)

1/3 cup finely chopped green bell pepper (can substitute red bell pepper)

1/3 cup small- diced zucchini (optional)

1/2 cup chopped "Baby Bella" mushrooms (optional)

6 large eggs

1 Tablespoon chopped fresh basil

1/2 cup shredded cheddar cheese

Preheat the oven to 400ºF

1. Cook the sausage in the 9-inch oven-safe skillet until almost cooked through, breaking up the sausage well. Add the onions, leeks, bell pepper, and if using, zucchini. Sauté with the sausage until onions are soft and the sausage is cooked thoroughly. 

2. Add the mushrooms and the spinach and cook for 1-3 minutes more until mushrooms are slightly more tender. 

3. In a small bowl, whisk the eggs until lightly beaten. Evenly pour the eggs over the sausage mixture and sprinkle the chopped basil evenly over the whole thing. 

4. Using a rubber spatula, gently lift the edges of the frittata and tilt the pan so that uncooked mixture goes under the portion that you are lifting. Work your way around the pan, repeating this until the edges are set and hardly any egg is running from the middle.

5. Put the entire skillet in the oven and bake for 5 minutes, making sure that the frittata is not browning to quickly. Sprinkle the cheese over the top and bake for a few more minutes to let the cheese melt over the frittata. 

6. To serve, run the spatula around the outside and slightly under the frittata to loosen it from the pan and slide onto a plate or serving platter and cut into even wedges. Serve hot!

Makes about 8 small wedges.

Remember, you can make this to suit your taste and your crowd's taste. Be creative and think of flavors you love together- even bacon can be used instead of sausage..or in addition to it! Have fun and enjoy eating this for breakfast, lunch or dinner.

Chocolate Gravy

This was always a favorite for me growing up, especially on those Saturday mornings at grandma's house... I know it isn't the healthiest option for breakfast, but it sure is delicious, especially with some bacon or sausage on the side and served with a glass of cold milk or orange juice.

 I remember a particular time when my brother had two of his baseball teammates over to spend the night and hang out. In the morning, my mom made biscuits and chocolate gravy. When asked if they wanted any, they told her they didn't know what it was! When she told them it was chocolate gravy, they were so confused. These guys were from a very southern (culture, not location) town in Arkansas and they had never heard of chocolate gravy! They reluctantly (but politely) took some and I am pretty sure they just picked around it, not sure what to think of it. If you've never tried it, it may be a little different to you, and if you have tried it, then you probably already have a great recipe that has been passed down to you. It is great on hot buttermilk biscuits.

Ingredients:

1 stick butter
4 Tablespoons cocoa powder
3-4 Tablespoons flour (use less if you want a thinner gravy)
2 cups milk
3/4- 1 cup sugar

1 Tablespoon butter
1/4 teaspoon vanilla extract

1. Melt the stick of butter in a deep skillet over medium heat.
2. Add the cocoa and flour and whisk together until combined and bubbly.
3. Add the sugar and the milk, whisking constantly. (The mixture will look odd for a few minutes; see picture below)
4. Whisk over medium until thick and thoroughly combined.
5. Remove from heat and transfer to a serving dish. Add the Tablespoon butter and the vanilla and stir in. Serve hot over biscuits.

Makes about 3 cups. 

{It will seem separated at first, but give it time; it will come together smoothly.}

{Add the butter and vanilla after you remove the gravy from the heat source.}

Happy Saturday morning!