Month: August 2018

Gooey Greens and Two Kinds of Cheese

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Very lightly butter or brush olive oil on two slices of sourdough. I used seeded sourdough, but this tastes great on plain sourdough, too. This will be the outside of your sandwich. If you use butter, you should try lightly dusting finely grated parmesan on the butter.

Spread a thin layer of basil pesto on the inside of each slice of sourdough. If you’ve got a tree nut allergy, blend together two tablespoons of olive oil, a packed handful of fresh basil, 1-2 cloves of garlic and two pinches of salt to use instead. Pile a slice with crumbled goat cheese, spinach, arugula, avocado and sliced swiss cheese. I like to add a secret sprinkle of crushed red pepper flakes. Cook both sides over medium heat. I like to use a cast iron pan to get a nice crisp on the bread. You don’t want it too hot or you’ll scorch the bread before the cheeses have an opportunity to melt. Serve hot.

Apricot Scones

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Scones are one of those things that feel intimidating and fancy, but really shouldn’t. They come together quite easily and are pretty versatile.

In a large bowl, combine 2 1/4 cups all-purpose flour with 1 tablespoon baking powder, 1/4 cup sugar, 1 teaspoon cardamom, 1 teaspoon cinnamon and 1/2 cup cubed cold salted butter. Mix together with your hands until it looks like coarse crumbs. Fold in a heaping 1/2 cup diced dried apricots (I used half regular dried apricots, and half chocolate covered dried apricots we had in the pantry) and 3/4 semi-sweet chocolate chips.

In a separate bowl, whisk together one egg and 2/3 cup heavy whipping cream. Add to dry ingredients, stirring to combine. Knead lightly approximately 30 seconds, until everything comes together. If it feels too wet and you’re having a hard time pulling your hands out cleanly, add a tablespoon of flour at a time until it you can shape the dough without it sticking to you much. It should look a lot like cookie dough.

Pat the dough into a ball and transfer to a parchment or silicone lined baking sheet. Flatten into a 1″ disk. Use a butter knife to carefully cut the disk into eighths. Brush with additional heavy whipping cream, then sprinkle with sugar. Cook about 17 minutes at 425.

If you prefer savory scones, omit the cardamom, cinnamon, vanilla, apricots and chocolate. Instead, half the sugar (use 2 tablespoons instead of 1/4 cup), add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, 1 cup grated sharp cheddar and 1/4 cup fresh chives.

 

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