from the chicago tribune
Mini currant scones
Prep: 25 minutes
Cook: 10 minutes
Makes: 16 scones
Note: Look for parchment paper in the baking aisle. Pastry blenders and silicone pastry brushes are available in specialty stores.
Ingredients
2 cups flour
¼ cup sugar
2 teaspoons baking powde
¼ teaspoon salt
3 tablespoons chilled butter, cut into small pieces
½ cup currants
¾ cup fat-free half-and-half
1 egg white, slightly beaten
1. Heat oven to 450 degrees. Combine flour, 3 tablespoons of the sugar, baking powder and salt in medium bowl. Cut butter into flour mixture until mixture resembles coarse meal. Add currants; toss gently. Add half-and-half, stirring just until moistened. Mixture will appear slightly crumbly. Use hands to form a solid ball of dough; knead 4 or 5 times on a floured surface.
2. Roll dough to 1/2-inch thick. Cut scones with a 2-inch round cutter; place on a parchment-lined baking sheet. Brush egg white over tops . Sprinkle lightly with remaining 1 tablespoon of the sugar. Bake until golden, 10 to 12 minutes.
Nutrition information per scone: 106 calories, 19% of calories from fat, 2 g fat, 1 g saturated fat, 6 mg cholesterol, 20 g carbohydrates, 2 g protein, 198 mg sodium, 1 g fiber.
Caramelized tomatoes
Prep: 15 minutes
Cook: 15 minutes
Servings: 4
Provenance: Adapted from lidiasitaly.com
Ingredients
6 plum tomatoes
1 orange
6 tablespoons sugar
2 tablespoons water
¼ cup orange liqueur
1 pint vanilla ice cream
Fresh mint leaves
1. Prep: Peel tomatoes. Quarter lengthwise. Core and seed. Rinse and set on a kitchen towel. Grate the zest from the orange; squeeze out juice.
2. Caramelize: Sprinkle sugar into a medium, heavy skillet. Pour in water. Heat over medium-high heat, swirling now and then, until sugar melts, caramelizes and turns amber, 10 minutes. Remove from heat. Carefully add zest and juice.
3. Thicken: Heat syrup to a boil. Add tomatoes and liqueur. Strike a long fireplace match, stand back and ignite. (Or don't.) Continue cooking, shaking the skillet, until flames subside and the sauce thickens, about 2 minutes.
4. Serve: Scoop ice cream into 4 shallow dishes. Spoon on tomatoes and hot syrup. Garnish with mint.
from the los angeles times
Mozza's marinated beets with horseradish
Total time: 1 hour, 10 minutes, plus cooling time
Servings: 6 to 8
Note: Adapted from executive chef Matt Molina of Mozza.
Ingredients
2 pounds beets
5 sprigs fresh thyme
1/4 cup extra-virgin olive oil
Salt
Freshly-ground black pepper
1/4 cup apple cider vinegar
1/2 cup freshly-grated (or puréed) horseradish
3 tablespoons Dijon mustard
1. Heat the oven to 400 degrees. In a large bowl, toss the beets with the thyme, olive oil, one-half teaspoon salt and one-eighth teaspoon pepper.
2. Transfer the beets to a roasting pan and cover with foil. Roast the beets until they are tender and can easily be pierced with a knife, about 1 hour. Remove from the oven and set aside to cool.
3. Rub the cooled beets with a towel to remove the skins, then dice them into half-inch pieces and place in a large bowl. Stir in the vinegar, horseradish and mustard and season to taste with salt and pepper. Makes about 4 cups.
Each of 8 servings: 124 calories; 2 grams protein; 14 grams carbohydrates; 3 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 366 mg. sodium.
Kale salad with cranberries and walnuts
Total time: About 30 minutes
Servings: Serves 4 to 6
Note: Adapted from "Love Soup" by Anna Thomas. Dinosaur kale is also known as black, Tuscan or lacinato kale.
Ingredients
1/2 cup dried cranberries
1/2 pound (1 large bunch) dinosaur kale or any young kale
3 ounces (about 4 cups) arugula or baby mizuna
1/3 cup Kalamata or other cured olives
1/2 cup chopped walnuts, or pine nuts
1 small sweet red bell pepper
1 tablespoon olive oil
1 tablespoon walnut oil
2 tablespoons aged balsamic vinegar, plus more to taste
1/2 teaspoon sea salt, plus more to taste freshly ground black pepper, to taste
1/4 pound blue cheese, feta cheese or sharp cheddar cheese, crumbled, to garnish (optional)
1. Pour about one-half cup boiling water over the cranberries and leave them to soften until you are ready to toss the salad, at least 15 minutes.
2. Meanwhile, wash and dry the kale, slice away the stems and discard them. Stack the greens and roll them into tight bundles, then slice very thinly with a sharp knife; you're aiming for a shredded look. You should have about 6 cups of shredded kale, which will shrink quite a bit the moment it is tossed with the oil and vinegar. Place the kale in a large bowl.
3. Wash and dry the arugula, cut off any tough-looking stems and cut it in short pieces. Toss the arugula with the kale.
4. Slice the olives off their stones and cut them in slivers. If using pine nuts, toast them lightly in a dry pan over low heat, stirring until they begin to turn golden and release their toasted fragrance. Core and seed the red pepper, quarter it lengthwise, and cut it in matchsticks. Toss the olives, nuts and pepper with the kale.
5. Drain the cranberries, then toss with the kale. Toss in the olive and walnut oils, the vinegar and sea salt. Taste the salad and correct the seasoning with a touch more salt or a drop of vinegar if it's needed; how much salt you need will depend on how salty the olives are. Just before serving, add the crumbled cheese if you like. This makes about 12 cups salad.
6. This salad keeps well for a day or so, though it will become softer as it sits. Because it is sturdy, it can travel to a picnic or a potluck.
Each of 6 servings: 258 calories; 3 grams protein; 39 grams carbohydrates; 4 grams fiber; 13 grams fat; 1 gram saturated fat; 0 mg. cholesterol; 26 grams sugar; 262 mg. sodium.
Octavia's gingerbread
Total time: About 1 hour, plus cooling time
Servings: 12
Note: Adapted from "Love Soup" by Anna Thomas. Turbinado sugar can be found at cooking and baking supply stores, as well as select well-stocked and specialty markets. This is a treat by itself, and a wonderful dessert served with a mound of whipped cream, a scoop of vanilla ice cream or a little sweetened Greek yogurt and pear or applesauce.
Ingredients
1 cup turbinado sugar
3/4 cup canola oil
1 cup dark molasses
2 teaspoons baking soda
1 cup boiling water
2 3/4 cups (11.7 ounces) unbleached flour
1/2 teaspoon sea salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 large eggs, beaten
1 1/2 tablespoons minced fresh ginger
1. Grease a 9- by 12-inch baking pan, line the bottom with a piece of parchment paper, and grease the parchment. Heat the oven to 350 degrees.
2. Combine the sugar, oil and molasses in a large mixing bowl. Dissolve the baking soda in the boiling water and stir it into the sugar mixture. Sift together the flour, salt and spices and stir the dry mixture into the wet one. Gently beat in the eggs and the fresh ginger, using a whisk or a slow setting on an electric mixer, just until everything is combined and there are no lumps of flour left.
3. Pour the batter into the prepared baking pan. Bake for about 40 to 45 minutes, or until a toothpick inserted near the center comes out clean.
4. Allow the gingerbread to cool before cutting.
Each serving: 376 calories; 4 grams protein; 57 grams carbohydrates; 1 gram fiber; 15 grams fat; 1 gram saturated fat; 35 mg. cholesterol; 31 grams sugar; 326 mg. sodium.