Warm to the Belly Scones

The rain, falling like stones, has finally arrived along with the winds from Africa, it brings to my mind, for some reason don't know why, an urge for something salted as well as sweet. I always loved scones all sorts’ shapes and kinds. Since I had a need to bake something, not difficult, but sort of seasonal. I looked for an easy baker-friendly recipe, which I found, and thought to give it a try. I can not say it enough I am not a baker; I hate measuring, and especially following specific ingredients and think that is usually my downfall, but the following recipe is so easy, even for a blunderer like me, and it allowed me to be adventurous to boot. Now, I also must say that once again after a trip to my fav italian market Alpha Mega in the south side of the island, my fridge was filled to the brim, with Ricotta and Mascarpone cheeses, especially since they are hard to come by here in the north of the island, we tend to over buy. So I had these ingredients in mind, because I had to use them, and I was looking for how to put both together in one recipe. Scones seem to be the perfect solution!
A simple scone recipe with my additions stated:
Ingredients:
3.5 cups of all-purpose flour
1 teaspoon of baking soda (I have to admit I didn’t have any so I used 1 tablespoon of b. powder it worked fine)
1 teaspoon of cream of tartar
2 tablespoons of butter
1.5 cups of milk but I did not use any milk instead I substituted about 1 cup or Ricotta and about ½ cup of Mascarpone cheese
Lemon and/ or orange grind (I used lemon grind and 1 tablespoon of orange liquor after all it is the holiday week!)
I also chopped a couple of morsels of chocolate truffles that I had left around and in retrospect could have used even more chocolate any kind of chocolate (just love chocolate with ricotta), I also added a mixed handful of raisins and walnuts.
Instructions:
Mix in all the ingredients, except the cheeses (or milk if that is what you prefer to use, but I tell you the ricotta is great replacement)
After all is mixed well, with hands, add slowly the cheese or milk. Kneed mixture well, it shouldn’t be too smooth nor too dry but not wet. Texture is almost similar to what the final product should be.
Let stand for 20 minutes, and turn on oven to about 180c which is about 350f. The recipe calls for rolling out the dough to about 1.5 inches thick ,I just used my hands patting the dough down to thickness I felt right. With a cutter ( I used a champagne glass) cut small round shapes. Place on floured baking sheet. Bake for around 20-30 minutes until golden brown.
If you’re like me as soon as they were done, I dug in, the chocolate bits drizzled out as I sat back and closed my eyes taking all the subtle flavors of the chocolate, raisins, orange liquor and chesses in. Along with a nice cup of green tea I was celebrating warming my belly, now if the electricity would just go on so I could warm my toes as well!

Leblabi by Candlelight!

Moncef drove home at the speed of light knowing that there would be Leblabi tonight! But, when we arrived in the vicinity of our house we found that our area was in the middle of an electrical cut, even if this does happen quite often still it is always a surprise when it happens. Since I promised my spoon that I would make his fav soup, Leblabi , so therefore I had no other choice but to dare it by candlelight. Basically, Leblabi is a Tunisian style chick-pea/garbanzo bean soup that includes harissa, which is a kind of hot red chili paste. I was lucky I had purchased from the local market on our last trip to Tunisia a kilo of harissa which stays in the fridge forever. Most supermarkets sell some form of chili paste, but if you want to attempt making it from scratch there is a good recipe on: http://www.gourmetsleuth.com/harissa.htm . Except for making the harissa, traditional Leblabi soup is fairly simple, but spicy. I like to put my own taste twist on, not so much harissa but more spices and I like using rosemary, and fresh coriander leaves and white wine. I also prefer roasted garlic, now harissa itself has plenty but since we are garlic freaks here I also add it to my soup mix. I also sometimes like to use the vegetables that I used to make the broth, but normally the only vegetable in Leblabi is the garbanzo beans.
Ok here it goes Leblabi by candlelight (about 2-4 servings):
2 cups Chickpeas, soaked overnight (or can with liquid)
Harissa according to taste (red hot pepper paste can be used, if you do- check the ingredients and add any of the following ingredients to the paste if it is not already included: coriander and caraway seeds, olive oil, garlic)
4 cups of vegetable broth (carrots, onions, tomatoes, etc.)
1/2 cup of white wine (or more - you decide)
Cumin to taste (1 tblsn)
Coriander leaves to taste
Rosemary to taste
Roasted Garlic to taste and chopped (wrap whole cloves in tinfoil and stick in oven/broiler for a bit until golden but not burnt,)
2 tablespoons of olive oil
1 lemon
salt and pepper


To prepare:
In a large pot, cook the soaked chickpeas (discard water) in vegetable broth (2xs amount) . When they are soft, add the harissa, garlic, wine and spices, (vegetables if you decide to use them) for around another 10 minutes. Remove from stove. Sprinkle with olive oil and lemon juice. Served with left-over crispy bread, and some olive paste, cucumbers and brie that I found in the "tomb" (Moncef's name for my fridge because I tend to save little bits of this and that and they got lost in the back). It was all really soothing on a cold and dark winter night. I also grabbed what ever wine was in reach which was a rose and it went just perfectly with my soup!
All this is just a PRELUDE TO THE NIGHT TO COME! :)

Thinking of Diane

Most people go through life dreading they'll have a traumatic experience. Freaks were born with their trauma. They've already passed their test in life. They're aristocrats. Diane Arbus

call them string beans no matter how you cut them

I call them string beans, most cook books call them green beans, well they are green but they are like strings so which is right? Anyway however you call them, while trying to remember why my tummy felt so much warmer in the coldest of days of winter when I lived in RI, Moncef came in from what was just a trip to buy the local paper, with some lovely fresh string beans. Long and beautiful formed like the kind of fingers that can play the piano keys so perfectly. I was just about to make some kind of veggie soup to warm us up on this coolest day yet, even if the rain that was promised never arrived. I remembered my dad making string-bean and potato soup, which he didn't make often and usually used it as a bribe, to get me to do something I didn't want to do, when necessary. That is it! That will make this beginning of winter become more friendly and cozier. Looking around my meager kitchen I found I still had some firm carrots, potatoes, onions, celery, and the last bit of fresh coriander leaves. That is all I need, along with a can of cherry tomatoes (unfortunately, I didn't have fresh). Now my tastes have changed a bit, I am sure my dad didn't use coriander nor ginger, probably parsley and marjoram, but I love these two components together along with tomatoes, it seems I use these ingredients in a lot of my 'italian' cooking, so I guess that makes it more of a 'fusion' style soup. In less than 30 minutes it was done and with some hot crusty bread and grated cheese on top - well - yes yes yes!

My version of String bean and potato soup: (for 2-4)
3 medium any kind potatoes chopped
3 carrots chopped loosely
1 onion coarsely chopped
Celery chopped (how much depends on your taste, less than the potatoes as much as the onion)
2 whole tomatoes chopped (or canned)
Vegetable stock (you can substitute a bullion cube)
Handfuls of String beans
Spices to taste: crushed red pepper, both fresh coriander and crushed seeds, cumin powder , fresh chopped garlic and grated ginger. Salt and black pepper to taste.

In a saucepan put the potatoes and carrots celery and onions into the stock. Boil until partially cooked then throw in the tomatoes and string-beans and spices.

Slowly cook to your liking. I like the potatoes softer so that they tend to thicken the stock. But I also like my string beans firm, this is sometimes hard to figure out you have to know your potatoes cooking time.

winter and fruits

I was daydreaming of snow and chestnuts roasting, Yolanda's fruitcakes etc. when suddenly I was woken up by the sound of the waves crashing into our garden wall. Winter in Rhode Island is what I miss the most being here in Cyprus. We try to simulate it inside anyway we can but it never quite makes it. So I thought this year I will do it I will bring the feeling of RI winter into our home, but where to start? As I looked about the kitchen I realized it is not decorations that I need but the smell of cooking, that is when I noticed that Moncef, as usual, bought just too many dried figs, and dates, last time out and I can see a fresh pineapple dying to be cut open. That is when I thought of fruit cakes or slices? Hmm never made either but why not try maybe that is what is missing from my RI memories of winter. Went to the internet and found a recipe, which I changed a bit to suit my tastes, it is cooking now, and the smell is almost there it is almost winter, at home cooking and eating in RI...
Fruit and Nut Slice
equal amounts of (or more of what you like best) : walnuts, hazelnuts, almonds, chestnuts (cooked), raisins, figs, dates, pineapple ( I used fresh,not sure if it will work in this recipe) , glace cherries (didn't have any but would be nice if I did) and any other dried fruit you may like...
1 cup of whole wheat flour (for around 4 oz. of each above)
2 teaspoons of mixed spices (cinnamon, ginger, nutmeg)
1/2 teaspoon of baking powder
5 oz. of brown sugar (muscovado)
3 eggs
vanilla extract, orange zest, flavored liqueur

Preheat oven to 300F
Line a loaf pan with baking paper.
Using your hands (this is the best part) combine nuts and fruits in a large bowl. Sift over the flour, spices and baking powder, then stir in the sugar until all is well combined.
Whisk eggs with either/or vanilla, orange zest, flavoured liquer and add to the dry mix, again stir until all is combined.
It looks weird but it is fine if you have just enough flour and sugar to cover the fruits, your not making a cake but a nut and fruit slice.
Spoon mix into prepared pan and smooth the top. Bake for around 1 hour 30 min.
Cool for around 15 minutes or so, then turn out to rack to cool completely.
Dust the top thickly with icing sugar and cut into thin slices ...maybe even drizzle some chocolate??? and serve and enjoy with a port wine I would think!

Richard Avedon said

" All photographs are accurate non of them are the truth" I like to add "all recipes are accurate but none are absolute!"

TO MUCH RICOTTA

Moncef (my spoon) decided to buy his favorite cheese, Ricotta, but as usual he bought enough for a family of 5 so now what to do with all this Ricotta? The usual would of course be canoli and lasagna. But, being that I recently was thinking of dough-boys, the kind that my dad would make on a Sunday morning, moist inside crunchy outside, sometimes with cheese and/or bacon fillings. Umm, now the Ricotta here is quite hard compared to what we have in the states, so I thought it could be a great filling why not? But problem one I don't have pizza dough and I want it now! So, what about Ricotta Beignets/ donuts? Searched for some recipes and taking a little from here and a little from there I came up with this and it was just so sweet and comforting on this cool December morning, even Nuba our cat loved it! But I must say it was not as light as my dad's dough-boys, so if you like a lighter touch it would be worth the wait to make the bread dough then use the filling of ricotta and spices. Any hoot Here is the recipe, I hope you enjoy it as much as I did along with my Suddhata coffee!

Ricotta Beignets/donuts

Vegetable oil for deep frying (italians like to use olive oil)
4-6 eggs (depending on size)
1/2 cup of brown sugar
1 pound of hard ricotta cheese
2 cups of wheat flour
1 heaping tablespoon of baking powder
1 tablespoon of either: vanilla, orange peel, lemon peel, flavored liquor, (my spoon loves cinnamon so I used cinnamon and orange peel, and it was so very nice.
P.S. I think if it was for lunch I would make them spicy with coriander seeds and hot pepper seeds ... something like that)

In a deep saucepan heat the oil to about 350F

Mix the ingredients together in a bowl until the batter is smooth
using your hand (or a spoon) scoop a small amount and press it into a disk and put into hot oil. turn over to fry evenly on all sides.
drain and while still hot add powdered sugar, honey, granulated sugar ... what ever you like
Eat immediately!

birthday week

Here I am in Cyprus some days off from teaching and it was my birthday last week, so I decided to bake myself something chocolate. Now I didn't have enough flour to bake a cake, and I didn't want to dress up, since I am in my lovely warm and snugly pj's watching so you think you can dance, so therefor I decided to search out a recipe for flour-less cakes... Waala.. found a great one from Emeril, and with a few of my alterations it was just great... so here it is.. try it and let me know...

Chocolate-hot pepper flourless cake
2 sticks of unsalted butter
8 ounces of dark chocolate, chopped (I didn't use bakers just a regular dark chocolate bar)
1/4 cup unsweetened cocoa powder, sifted ( you can also add a bit of coffee to this mix)
3 tablespoons of chili flakes (or chili powder)
1/4 teaspoon of salt
1/2 cup of brown sugar ( I prefer brown to white, and since I used chocolate bar already sweet it worked great)
1 cup of heavy cream
2 tablepoons of confectioners' sugar
1/2 tablespoon of grated ginger (fresh, crystallized, whatever you have will work)
1/2 tablespoon of grand marnier and / or grated orange peel (I like a bit or liqueur with my chocolate)
1/4 tablespoon of nutmeg (or cinnamon )

Preheat oven to 350F

Butter the bottom of a 9 inch pan and set aside
in a double boiler melt the chocolate over low heat. Remove from heat and beat in the cocoa, chili flakes, salt, ginger and grand marnier or orange peel

Whisk together the egg yolks with 1/2 of the sugar, when thick fold in the chocolate mixture and mix well.

Whisk the egg whites until thick, add the remaining sugar and beat to form a light meringue. Fold in the chocolate mixture delicately in order not to deflate the meringue.

Pour into the prepared pan and bake until the edges are set about 45-55 minutes.

Remove from the oven and cool

Remove from the pan and place onto a cake plate.

In a bowl, beat the cream adding confectioners sugar and nutmeg or cinnamon until the cream holds soft peaks.

Serve cake with sweetened whipped cream and garnish with cocoa powder/ ground flavored coffee... enjoy!