Summer of Rhubarb: Rhubarb Drop Scones

by almost_rosey // 3Jun2017 // No Comments

The summer of rhubarb has begun! Rhubarb screams summer and Minnesota cooking to me. I have grown up with rhubarb & have always loved it (no berry mixing required). These drop scones are not like your traditional scone in texture but are perfect for breakfast or with a coffee or tea.

Rhubarb Drop Scones

Ingredients:
2 1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons butter, cut into pieces
1 egg
1 egg yolk

1 cup sour milk ( 1 tbsp lemon juice with 1 cup milk & let stand for 5 min)
raw sugar for sprinkling

Directions:
Preheat oven to 400 degrees.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the butter pieces and, using a pastry blender & your hands, mash it all up until the mixture resembles coarse meal and the butter is worked throughout. Add the rhubarb.

In a small bowl, whisk together the egg, egg yolk and sour milk. Add this to the flour-fruit mixture. Stir until combined.

Drop large spoonfuls of the dough onto a large baking sheet lined with parchment paper. Pat them down slightly until they are a uniform thickness (about 1/2 – 3/4 inch). Sprinkle the tops with raw sugar. Bake for about 20 minutes (a little less if you opt for smaller scones) or until the scones are golden and the edges beginning to brown. Cool completely on a wire rack.

Bread Pudding

by almost_rosey // 28Dec2015 // No Comments

Since moving to Almost Canada I haven’t gone down to the cities for Christmas. I moved up north during one of the coldest winters in a very long time. My guy and I made numerous trips back and forth throughout that terrible winter and have since refused to do winter driving. I’ve offered to host Christmas but no one has taken me up on it yet. Go figure. It has actually been nice. My guy and I have our own little Christmas. Christmas morning I made coffee cake muffins for brunch. They are delicious fresh out of the oven with a gooey layer of cinnamon goodness inside and a cinnamon crumble on top. They dry out quickly unfortunately. I only made a half dozen but was still left with two muffins that were going to be inedible by the next day. I also had neglected to make a dessert for our Christmas dinner. As my guy had gotten me a set of ramekins for one of my gifts I knew exactly what I was going to do. I was going to make individual bread puddings. It turned out to be one of the best bread puddings I have ever made and might be my new go-to recipe for bread pudding.

Bread Pudding (serves 2)

2 leftover muffins, mine were coffee cake muffins
2/3 cup buttermilk
1 egg
2 tbsp sugar
1 tsp vanilla
couple dashes cinnamon
bourbon sauce:
- 2 tbsp butter
- 1/4 cup sugar
- 1 tbsp water
- 1 tbsp bourbon

Take the leftover muffins and crumble them into their own ramekin dish. Combine the buttermilk, egg, sugar, vanilla, & cinnamon. Pour into the ramekin dishes and press the muffins down into the liquid.

Bake for 25 minutes in a 350F oven or until set.

Meanwhile prepare bourbon sauce by meting butter in a small sauce pan. Add sugar & water and cook for 5 minutes or so. Stir in bourbon. Cook for 2 minutes more. Remove bread puddings from ramekins and place into two serving bowls. Drizzle with bourbon sauce and enjoy.

Cauliflower Cheesy Bread

by almost_rosey // 12Sep2015 // No Comments

I’ve mentioned before how I am not allowed to make vegetarian dishes. My fishing guide is a meat & potatoes type of guy. I’ve made a few dishes but those vegetarian meals have to be at lunch. I think he would flip his lid if I tried to make a veggie meal for dinner.

I’ve actually made this cheesy bread for him but it was a side dish to something. He really enjoyed it. He said, “there is no bread in this?” Nope. Just cauliflower vegetable goodness. The best part is you don’t have to spend forever squeezing out the excess moisture from the “dough.”

Since he is driving a boat today, being a real fishing guide for others, I got to make this dish as an entree and eat it myself for lunch. Delicious.

Cauliflower Cheesy Bread (serves 2 as a side dish or 1 as a main dish)

1/2 head cauliflower, cut into chunks
2 eggs
1/4 cup mozzarella cheese
1 tsp basil
1 tsp oregano
1-2 tsp minced garlic
salt & pepper, to taste
1/2 cup to 1 cup mozzarella cheese

Marinara Sauce: Make your favorite recipe, use store bought, or try this quick go-to…

1/2 can stewed tomatoes
pepper to taste
1/2-1 tsp italian seasoning (or equal parts basil & oregano if you prefer)
few dashes hot red pepper flakes

Marinara Sauce: Puree tomatoes lightly so that there are still some chunks. Add seasonings. Simmer all ingredients for 15-30minutes.

Cauliflower Cheesy Bread: Pick cauliflower from your garden (or just go to the store, but these guys are super easy to grow. I recommend you do so next year).

Puree 1/2 head cauliflower that has been cut into chunks in a food processor.

While oven preheats with a baking stone sauté cauliflower in a skillet over medium low to medium heat to release excess moisture and soften the cauliflower.

Add to a medium bowl. Add the rest of the ingredients except for the 1/2- 1 cup mozzarella and mix well. Form into a square on a piece of parchment paper.

Place paper on heat stone. Bake for 20 minutes. Top with cheese. Bake for 5 minutes more. Serve with marinara sauce.

Zucchini Bread

by almost_rosey // 24Aug2015 // No Comments

I love trying to find the best recipe there is for any given item. I performed a Zucchini Bread Battle last year. Both recipes were good but they weren’t good enough. As I had just received some giant zucchini from a co-worker again, I knew another zucchini bread was a necessity. This recipe is perfection. I borrowed the base of the recipe from a friend. Thanks lovely.

Zucchini Bread (adapted from Apple Sparkle Cake)

1 cup shredded zucchini
1/2 cup vegetable oil
1 cup sugar
2 eggs
1 tsp vanilla
1 1/3 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
dash or two nutmeg
1/2 cup chopped walnuts
2 individual packets Sugar in the Raw

Preheat the oven to 350 degrees. Grease a loaf pan.

Add the shredded zucchini to a large mixing bowl. Add the oil, cup of sugar, eggs and vanilla and mix well to combine. Add the flour, baking soda, salt, cinnamon, and nutmeg. Fold the dry ingredients into the wet until just combined. Fold in the walnuts. Pour into the prepared loaf pan. Sprinkle the top of the cake with the Sugar in the Raw.

Bake for 50-60minutes until a toothpick inserted comes out clean. Cool for 10 minutes in pan. Remove from pan and let cool completely before slicing.

Cold Weather, Tropical Muffins

by almost_rosey // 4Jan2015 // No Comments

Winter is finally here in Northern Minnesota which I like to refer to as Almost Canada. It has been mild compared to last year when I moved up north. Last year was one of the coldest winters in awhile. This year it has been rather nice in terms of snow and freezing temperatures. But now winter is upon us.

It snowed 8in the other day and today (Sunday) it is -15 to -30F for actual temperatures but it felt as cold as -50F. Burr. I am not complaining. If anyone should be complaining it is my fishing guide who became an actual fishing guide this year as he needed a job.

He gets up at 4:30 in the morning and many days he actually gets breakfast at work but it isn’t until 7:30 or 8 that he gets to eat. He has certain tasks he has to take care of first, so he needs a little bit of something to get him through the first few hours. That being said, he is not a big eater right away in the morning so he is not getting up to cook himself breakfast. He needs something that he can grab quickly.

I decided to make muffins. These are individually portioned so he can grab one or two and eat them as needed. The weather outside is terribly cold but these muffins remind you of warmer climates or warmer seasons to come.

Pineapple Muffins (makes 18 muffins or 1 loaf*) adapted from my Peach Bread recipe

2 cups flour
2/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
2 eggs
1/2 cup pineapple juice
1/2 cup milk
1/2 cup to 2/3 cup diced pineapple
1/2 cup sliced almonds

Preheat oven to 350F and grease a muffin tin or line with muffin cups. Mix the first 5 ingredients in a large bowl. Mix the oil, eggs, juice, & milk in a medium bowl. Add the wet ingredients to the dry and mix until just combined. Fold in the pineapple and almonds. Fill the muffin cups 2/3 full. Bake for 20-25 minutes or until a toothpick near the center comes out clean. Cool for 2 minutes in tin. Remove muffins and cool completely on a wire rack.

*This recipe can also be used as a quick bread. Just pour batter into a greased loaf pan and bake for 50-60minutes or until a toothpick near center comes out clean. Cool for 10 minutes in pan on a wire rack. Remove bread from pan and cool completely on a wire rack before slicing.

Zucchini Bread Battle

by almost_rosey // 12Oct2014 // No Comments

I received a giant zucchini from a co-worker. You know how it is, everyone gets sick of their zucchini crop and gives them away. Even though I grew my own for the first time this year, I didn’t get as much as I wanted, so I was happy to take everyone else’s surplus zucchini.

I decided to try two different breads. I cannot help myself. Making two different versions of food items has become a habit. One has twice as much eggs & oil as the other and uses almonds instead of walnuts & pecans. It also uses just baking soda instead of a baking soda & powder combo.

Depending on who you ask you get different results as to a favorite. It is a 50-50 tie more or less. In the future, I will use a combination of both depending on the ingredients I have on hand. I liked the look of version one in terms of rising so will most likely go with the baking soda only but liked the walnuts & pecan blend over the almonds. In terms of eggs & oil, the extra oil didn’t make too much of a difference in moisture but the extra egg might have affected the rising of the bread so maybe I will play around with that some more. With that being said, both are delicious & I encourage you to make them or play around with your own recipes.

Zucchini Bread trial 1 (Right side of picture)

1 1/2 cups flour
1 tsp cinnamon
dash (or two) nutmeg & clove
1/2 tsp salt
1 tsp baking soda
1 cup sugar
1/2 cup oil
2 eggs
1 cup shredded zucchini
1/3 cup sliced almonds

Preheat oven to 350F. Grease a loaf pan with butter. Mix the first 5 ingredients in a medium bowl. Mix the rest of the ingredients in another bowl. Add the wet ingredients to the dry. Fold in the almonds. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes in the pan. Remove from the pan and let cool completely before slicing.

Zucchini Bread trial 2 (Left side of picture)

1 1/2 cups flour
1 tsp cinnamon
dash (or two) nutmeg & clove
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 cup sugar
1/4 cup cooking oil
1 egg
1 cup shredded zucchini
1/3 cup chopped walnuts or pecans (I did a blend)

Preheat oven to 350F. Grease a loaf pan with butter. Mix the ingredients from the flour through the baking powder in a medium bowl. Mix the rest of the ingredients in another bowl. Add the wet ingredients to the dry. Fold in the nuts. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes in the pan. Remove from the pan and let cool completely before slicing.

Cornbread Chicken Pot Pie

by almost_rosey // 18Sep2014 // No Comments

I love pot pie. I think it is engrained in my Minnesota upbringing. When winter is half the year you enjoy comfort foods for half the year. The weather has turned rather brisk so pot pies are going to be a reoccurrence for many months to come.

Peas, carrots, potatoes, & chicken in a creamy sauce with a pastry crust is the traditional pot pie eaten by many, but you can really add anything. I love the fact that they are so versatile. You can add basically whatever you want to them depending on what kind of flavors you desire.

The first pot pie I ever made my fishing guide had peas & mushrooms in it. I didn’t know it then, but am constantly reminded now, how he hates peas. His mother even told me that she served him peas as a child and he responded with a question, “Are you made at me?” I guess he has always hated peas and will always hate them (except for pea soup – go figure). Anyhow, he did not enjoy that classic version & I have constantly been adapting pot pies ever since.

This version uses the veggies I had on hand as so many of my recipes do along with chicken and a cornbread crust. It is quite comforting on a brisk autumn day or cold winter night.

Cornbread Chicken Pot Pie (makes 4 servings)

Filling

1 can (10 3/4 oz) Condensed Cream of Chicken Soup
1 can (about 8oz) whole kernel corn, drained
large handful fresh green beans, washed, trimmed, & cut into 1 inch pieces (use canned if needed)
2-3 medium carrots, sliced into bite-size pieces
2 cups chicken, cooked & shredded
1/2-3/4tsp thyme
pinch salt, pepper, garlic powder & onion powder
1/2 cup cheddar cheese

Cornbread Crust

1 package (about 6.5 oz) corn muffin mix
2 tbsp melted butter
1/3cup milk
1 egg

Preheat oven to 400F.
In a small pot of boiling water add carrots & cook for 10-15 minutes. Add green beans and cook for 3-5 more minutes (if using canned omit this step and combine with the rest of the ingredients in step 3). Drain water.
In a medium bowl combine cooked veggies & all other filling ingredients. Pour into a 2 qt casserole dish.
In a small bowl, combine crust ingredients. Spoon dollops onto the filling in the casserole dish. Bake for 20-25 minutes or until topping is golden brown.

Italian Dunkers

by almost_rosey // 20Aug2014 // No Comments

My fishing guide asked me what my favorite Italian food was the other day. I sat a moment and realized I didn’t have one. It’s not that I don’t like Italian food, I actually really like it. Pastas, pizzas, risottos, chicken & seafood dishes, biscotti, tiramisu…Ok, maybe my favorite is tiramisu. There is a story there but that can be saved for a later date.

I replied that I didn’t have a favorite. I then asked him what his favorite Italian food was. I knew he had a great response waiting as it was such a random question. He said, Italian Dunkers. Well played. Who didn’t love the Italian Dunkers school lunch? School lunches get a bad rap but there are a few that everyone loves. Italian Dunkers is one of those in my expert opinion. With the approaching start to the new school year this dish was inspired at the perfect time.

I decided to make it with homemade bread & a meat marinara sauce. It turned out to be one of my favorite new things to make. Make it your own with whatever cheese you like or omit the meat from the sauce if you want to go vegetarian.

Italian Dunkers (serves 2, although it should really be 4)

1 small baguette, halved both ways (store bought or see below)
1/2 lb ground beef
1 15oz can tomato sauce
1 tsp each basil & oregano
salt & pepper to taste
dash onion powder, garlic powder, & cayenne
1 bay leaf
head garlic
feta cheese
mozzarella cheese

If making your own bread:

1 1/2 cups warm water
2 tsp salt
2.5 tsp dry active yeast
3 cups bread flour
1 cup warm water for baking

Add 1.5 cups water to a medium bowl. Stir in salt & yeast. Add flour all at once & stir to combine. Use wet hands if necessary to incorporate all the flour.
Cover loosely and let rise for 2-3 hrs (or let rise in the fridge for 8hrs).
Preheat the oven with a pizza stone to 450F for 20 minutes. Have a shallow pan on another rack that won’t interfere with the rising of the bread. While the oven is preheating, take half of the dough and make a baguette shaped loaf on a lightly floured surface. Repeat with the other half. Let rise for 20 minutes. Brush the tops of the loaves with water and score a few times. Slide onto the heat stone and pour the 1 cup warm water into the shallow baking dish.
Bake for 20-25 minutes to until golden brown and firm.
Remove from the oven and let cool before slicing.

Preparation:

Peel all the papery skin off of the head of garlic. Chop 1/4in off of the top and drizzle with olive oil. Wrap in foil and roast the garlic in a 400F oven for 30-45minutes. Squeeze out the pulp once cooled slightly.
Meanwhile, brown the meat and drain off excess grease. Add the tomato sauce and seasonings. Cover and simmer for 20-45 minutes. Remove the bay leaf before serving.
Take the cut pieces of baguette and spread the roasted garlic over them. Top with feta & mozzarella cheese. Broil for 2-5 minutes until melted & bubbly.
Serve with the meat sauce.

Cajun Chicken Burger on Crusty Sandwich Bread

by almost_rosey // 25Jul2014 // No Comments

I have the Artisan Bread in Five Minutes a Day cookbook. The only things I have ever made out of it are boules, baguettes, & bâtards. I’ve made them plain & with herbs. That is all. Even though it is so easy I have never tried the countless other recipes. Partly because I am still intimidated & partly because I love bread. I don’t want to make it because then I eat too much of it.

The other day I decided I wanted to make sandwich bread. It looked easy enough & I thought I could incorporate it into dinner. I’m always trying to find or think of new recipes as most people who cook tend to do. I also like them to be seasonal. With the fact that it’s summer & I was making bread I knew a sandwich or burger was in store. I thought, why not make a burger that uses sandwich bread. Thus the Cajun Chicken Burger on Crusty Sandwich Bread was born. This is so juicy & has just the right amount of kick. The sautéed veggies give an extra little something as opposed to just lettuce, tomato, or onion. And the sandwich bread…well, there is nothing like fresh bread. It gives a slight crunch but is still soft on the inside.

Crusty Sandwich Bread

11/2 cups warm water
2 tsp salt
2.5 tsp dry active yeast
3 cups bread flour
1 cup warm water for baking

Add water to bowl. Stir in salt & yeast. Add flour all at once & stir to combine. Use wet hands if necessary to incorporate all the flour.
Cover loosely and let rise for 2-3 hrs (or let rise in the fridge for 8hrs).
Lightly grease a loaf pan that is 9x3x2in with neutral tasting oil.
Dust the surface of the risen dough & cut off a cantaloupe sized piece (about 3/4 of the dough mixture) and shape into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go. Elongate this into an oval & place in pan. Let rise for 40 minutes (1hr40min if it’s been refrigerated). Dust with flour & score the top of the bread.
Preheat the oven to 450F for 5 minutes. Place the pan in the oven on the middle shelf with another pan on a shelf that won’t interfere with the dough baking. Add 1 cup warm water to the other pan & bake for 35 minutes or until the surface is hard & brown.
Remove from the pan and cool completely before slicing & eating.

Cajun Chicken Burger

1lb ground chicken
1/4 cup diced onion
1tsp diced garlic
1tsp worcestshire sauce
1 jalepeno, seeded & diced (optional)
1 tsp olive oil
1 onion, sliced in thin half moons
1/2 large red & yellow pepper (or 1 small of each pepper) sliced into thin strips
1/4 cup mayonnaise
1-2.5 tsp cajun seasoning (store bought or mix 1/2tsp each salt, black pepper, oregano, paprika, & cayenne)
4 slices crusty sandwich bread
lettuce

Heat a skillet with 1tsp olive oil over medium heat. Add the whole chopped onion & sauté for 5-8 minutes until softened. Add the peppers & continue to sauté until caramelized (about 10-20 more minutes).
Meanwhile, mix chicken, 1/4C onion, garlic, worcestire sauce, jalepeno if desired, & 1-1.5 tsp cajun seasoning in a medium bowl. Put half in the fridge for lunch in the next few days. Form the other half into 2 patties.
Once the onions & peppers are cooked, transfer them to another skillet or container to keep warm (keep half set aside for the burgers in the next few days). Cook the chicken patties in the skillet that the veggies were sautéed in (about 5 minutes for the first side & 3 min on the second side). Cover the skillet with a lid for the first side of cooking.
Mix the mayonnaise with 1/4-3/4tsp cajun seasoning.
Toast the bread slightly in a toaster. Coat 2 slices with 1 tbsp mayonnaise. Top with lettuce.

6. Place a burger on each piece of bread with mayo & lettuce. Top with sautéed veggies.

7. Top with the other slice of bread & serve with side of your choice (I chose roasted carrots).

Summer of Rhubarb: Rhubarb-Strawberry Coffee Cake

by almost_rosey // 29Jun2014 // No Comments

Here in Minnesota, and many other places as well, summer means rhubarb. Everything rhubarb. I grew up eating the beloved strawberry-rhubarb pie which my grandmother would make every summer using fresh rhubarb from her garden. As I grew older, I realized how amazing & versatile rhubarb can be.

I love all things rhubarb. Pies, crisps & crumbles, tarts, sauces for dessert or for savory dishes. There are so many options for how to use it. When a co-worker asked me if I wanted any rhubarb I jumped at getting as much as I could until I start growing it. She gave me 14 cups which I separated into various quantities & stored in the freezer so I could just pull it out & cook with it when I wanted.

I began my summer of rhubarb on Sunday with a coffee cake from my Better Homes & Gardens cookbook.

Rhubarb-Strawberry Coffee Cake:

3/4 cup fresh or frozen rhubarb cut into 1in pieces
3/4 cup fresh or frozen unsweetened strawberries
1/4 cup water
1/4 cup sugar
2 tbsp cornstarch
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup butter
1 egg, beaten
1/2 cup buttermilk or sour milk (alternatively use 1 tbsp lemon juice & fill with milk to 8oz & let stand 5 minutes)
1 tsp vanilla
1/4 cup all-purpose flour
1/4 cup sugar
2 tbsp butter

For filling, in a medium saucepan combine fruit & water. Bring to boil. Reduce heat & simmer, covered, for about 5 minutes or until fruit is tender. Combine the 1/4 cup sugar & corn starch. Stir into the fruit. Cook & stir over medium heat until mixture is thickened & bubbly.
In a medium bowl combine the 1 1/2 cups flour, 3/4 cup sugar, baking powder & baking soda. Cut in the 1/4 cup butter until the mixture resembles coarse crumbs. Make a well in the center.
In another bowl combine the egg, buttermilk, & vanilla. Add the egg mixture to the flour mixture & stir until just moistened. Batter will be lumpy.
Spread half the batter into an ungreased 8x8x2in baking pan. Spread filling over batter. Drop remaining batter in small mounds onto filling.
In a small bowl stir together the 1/4 flour & 1/4 sugar. Cut in the 2 tbsp butter until the mixture resembles coarse crumbs. Sprinkle over the coffee cake. Bake in a 350F oven for 40-45minutes or until golden. Serve warm.

Feeling Almost Rosey

Put Those Glasses On

bread