Monthly Archives: July 2010

Potato and Olive Scones

Tonight witnessed a major victory for me in my kitchen. I’ve tried to bake maybe ten times before in my life, (not including your box cake or cupcake mix)  and saying that all ten times resulted in utter disaster would be putting it mildly. Flour everywhere, eggs on the ceiling, burnt “bread” …awful stuff really. Well,  I’ll be starting culinary school here in about twenty days, and one of the classes I’m going to have to take is baking. I don’t want to have to learn how to bake at school, so this last week I’ve had a renewed interest in my oven. After a miserable defeat on Sunday with Irish (no yeast) bread, and determined to finally figure out how to bake something anything,  I armed myself with the proper accoutrements of baking today at the market. Well sort of. I don’t keep milk in the house, so I ended up with some dehydrated milk flakes which on initial inspection smelled and tasted just as gross as real milk, so I figured it would work. I got some yeast, and some eggs and more flour and came home ready to make some baking magic. And I’ll be damned if it didn’t work! I don’t know if it’s a fluke or what, but I’m enjoying one of these delicious olive and potato scones, warm from the oven as I write this.

Little chunks of potato, salty bits of olive and woody fresh rosemary permeate every bite into one of these savory little gems. It only took about an hour including baking time and If it’s easy enough for me to pull off, then anyone can do it!

Adapted from Bay Books Ultimate Kitchen Companion.

Assemble the following:

  • 8 OZ potatoes, peeled and cubed (Recipe did not specify, I used red potatoes)
  • 1/2 C. Milk
  • 2 Cups Self-Rising Flour (See Note.)
  • 2 OZ butter, chopped and cold
  • 4 TBSP Black olives
  • 4 TBSP Chopped Fresh Rosemary
  • 1/2 C. Water
  • 1-2 TSP Olive Oil, for glazing.

(NOTE: I had only All Purpose Flour, but self rising can be made by sifting 1 Cup AP Flour, 1 1/4 teaspoon baking powder, and a pinch of salt. Voila: Self Rising Flour. )

Do this with it:

  • Preheat oven to 415°F (210°C)
  • Boil potatoes until tender, mash with milk. Season with salt and pepper. Potatoes should be a little soupy.
  • Sift flour into large mixing bowl. Slowly rub in the butter with your fingertips until all the butter is incorporated, and the flour has a crumbly texture.
  • Add in the olives and rosemary, stir with balloon whisk until just combined.
  • Make a well in the center of the flour and add the potatoes and most of the water.
  • Mix with a spatula until a soft dough is formed, turn out onto floured surface and knead briefly. It’s important not to work the dough too much, or the scones will turn out hard and doughy.
  • Press out to a thickness of 3/4 Inch and cut into ten equal sections with a dough scraper. (See note 2)
  • Roll the sections around in your hand a bit to round them off, and place on well greased or parchment lined baking sheet.
  • Press the dough sections back down to 3/4 inch and brush tops with a little olive oil.
  • Bake for 25-30 minutes at 415°F or until browned.
  • Let cool five to ten minutes before serving with butter.

(NOTE 2: The recipe called for a two inch plain round cutter to be used to form the scones. I had none, so I improvised. According to the recipe, with a 3/4 inch thickness and a two inch round cutter, you can get 15 scones, I ended up with fifteen, albeit not perfectly round.)

Abstract and Notes:

  • Next time I’ll reduce the amount of milk I put into the potatoes they turned out a little too soupy and I therefore had to add a little more flour to the dough after every thing was combined.
  • I don’t have a rolling pin (yet) but wet fingertips and a gentle touch work almost as good as a rolling pin.
  • I also don’t have a flour sifter, but I do have wire mesh colanders, which work just as well.

The Indispensable Frittata

Frittata is one of those dishes that has a bevy of uses. Paired with toast and home fries it makes a hearty breakfast. Later in the day, cube up some of the leftovers to top a salad. Arrange cubed frittata on a serving tray with some tooth picks, and you’ve got great finger food for a social gathering. Just like an omelet, anything you have lying around in the fridge finds a use here, it’s great for leftovers. Didn’t eat all that kielbasa last night? Straining to find a use for that third of a red pepper you have in the veggie crisper? It’s all fair game here, throw it in the pan!

Assemble the following:

  • 1/2 C. Portobello Mushrooms, thinly sliced
  • 1 C. Zucchini Medallions, halved and about 1/8 inches thick
  • 1/4 C. Tomato, finely minced
  • 3-5 Marinated Artichoke Hearts, coarsely chopped
  • 2 Cloves garlic, finely minced
  • 6 Eggs, beaten and divided
  • 1/2 C. Cheddar Cheese Shreds
  • 1/4 C. Curly Parsley, coarsely chopped
  • 1 TBSP. Extra Virgin Olive Oil
  • 2 TBSP. Butter
  • Salt and Pepper to taste

Do this with it:

  • Preheat broiler.
  • Sauté veggies over medium heat in olive oil until tender.
  • Add butter to pan and melt.
  • Add four of the eggs, and half the cheese. Cook for five to seven minutes, until eggs are semi-done.
  • Add remaining cheese and eggs. Cover, reduce heat to very low. Cook another five to seven minutes.
  • When only a small amount of egg liquid remains, remove from heat, top with cheese and parsley.
  • Put under broiler for ten minutes or so, until slightly brown and crisp.
  • Slice like a pizza and serve!

Chickpea and Potato Stuffed Pasta

So you’re down to the nitty gritty on groceries in the house. It’s five million degrees outside, making the normally reprehensible task of going to the market carry the added risk of spontaneous combustion. It’s time to get creative. I wanted to stuff pasta with something, but I only had lasagna noodles. As for the stuffing, I could only produce potatoes and garbanzo beans and some leafy greens.  Meager beginnings, at best. The end result however was delicious, with seasonings and flavors that evoke Indian Cuisine. When I’m better prepared, I’ll try this out with puff pastry.

Assemble the Following:

  • 1 Large Potato, diced
  • 2 C. Cooked Garbanzo beans
  • 1 Clove Garlic, minced
  • 1/4 C. Red Onion, diced
  • 1/4 C. Red Pepper
  • 1/2 C. Cilantro
  • 2 TBSP Olive Oil
  • Dried Ginger, to taste
  • Dried Cumin, to taste
  • Dried Parsley Flakes, to taste
  • Salt and Pepper
  • 2 Lasagna Noodles, fully cooked

Do this with it:

  • Sauté the potatoes, pepper, garlic and onion in olive oil until tender. Drain and reserve the oil.
  • Combine spices garbanzo beans, cilantro and sautéed potatoes, garlic and onion in a mixing bowl and mash until smooth and well combined.
  • Lay noodles flat on the work surface and spoon 1 TBSP of the stuffing onto the ends of the noodles.
  • Roll noodle ends over stuffing, add more stuffing and continue to roll making a spiral.
  • Heat the reserved oil and fry the noodle spirals, turning regularly until crisp on the outside.
  • Plate with fresh vegetables, or slice into sections to serve as an appetizer.

This would also make a really nice ravioli or shell pasta stuffing. Additionally I found that if you add all purpose flour to the stuffing mix, you can fry it into little balls or patties.

The Buffet Experiment

Whether it be for a wedding, a coming baby, formal announcements, or just for the hell of it food is always the binding element of any decent size gathering. I’m working out a menu for my friends next big gathering. There’s no date yet we’re just putting together the menu so we’ll have this out of the way when it comes time to put together a budget and actually get down to the real work. Here are some ideas that I pulled from and from the largest cookbook I own, Bay Books Ultimate Kitchen Companion.  Dividing the food up between tables based on how it’s served or, hot/cold etc. makes the most sense, and having the food on separate tables makes the space more easily configurable to accommodate varying numbers of guests. As a rule, one serving line per thirty people will keep the lines moving quickly and the serving trays looking fuller longer. Additionally, one beverage table per thirty guests will ease beverage service considerably.

Cold Table:

Dips and Dippers:


  • Cheese Tray
  • Deli Meats Tray


  • Salmon and Chive Canapé [UKC p.102]
    Red salmon, cream cheese, scallions, and pecans.
  • Herb and Cheese Canapé [UKC p.99]
    Crushed garlic, fresh thyme tarragon and parsley. Cream cheese and chives.
  • Cheese and Fruit Canapé [UKC p.103]
    Dried cranberries, apricots and figs. Scallions, parsley, and sun-dried tomatoes. Cream cheese and pistachio nuts.

Custom Sandwich Bar:



  • Baguette
  • Bagel Minis
  • Pita
  • Hawaiian Sweet Rolls
  • Artisan Multi-Grain


  • Ham
  • Turkey
  • Salami
  • Bacon


  • Mixed Greens
  • Romaine
  • Tomato
  • Cucumber
  • Red Pepper
  • Grilled Eggplant


  • Swiss
  • Pepper Jack
  • Cheddar
  • Goats

Hot Bar:

  • Little Smokies Wrapped with Prosciutto
  • Zucchini Boats [UKC .p132]
    Grilled Zucchini boats filled with tomato, onion and parsley with salami and cheddar cheese.
  • Mini quiches

    • Goats Cheese and Sun-dried Tomato [UKC p.174]
    • Carmelized onion, Bacon and Apple [UKC p.174]
    • Cream Herb [UKC p.175]
  • Mini Pizza
    • Brie and Pear [UKC p.154]
      Brie flavored with basil, cilantro and parsley topped with fresh pear slices.
    • Vegetable
    • Ham and Pineapple
    • Meat Lovers

Standardized Sandwich Bar:

  • Mediterranean Squares [UKC p.149]
    Delicate Focaccia squares filled with a zesty vegetable tapenade and cheddar cheeses.
  • Vegetable Triangle Minis
    Assoted sliced vegetables, white bread, hummus or veg dip.
  • Club Triangle Minis
    3 Layer club sandwich with white and whole grain breads.
  • Mini pita pockets
    Stuff them with just about anything
  • Mini Spicy Burgers [UKC p.164]
    Miniature zesty burgers with ginger and mango chutney on warm naan.
  • Twists: [UKC p.182-3]
    Thyme, Cheese, Prosciutto, Asparagus etc. Puff Pastry cut into thin strips and twisted around just about anything before baking

Obviously this list is missing deserts, which I (albeit incorrectly) almost automatically associate with baking. Baking and I are a nasty combination that always results in disaster. It makes sense that I avoid it.

The Blackberry

We get plenty of Wild Blackberries around here in rural North Carolina. If you can beat the wild animals and the heat, a leisurely trek through a few fields can yield a pretty nice cache of berries. In addition to the ubiquitous pie there are a few unexpected things you can do with your bounty. After scouring the web for a bit, I discovered that the blackberry is just as versatile as it is tart and sweet:

Blackberry Spinach Salad

Blackberry Port Sauce With Pork.

Blackberry Gastrique, Roasted Baby Fennel and Arugula

Blackberry Fizz

Blackberry Mustard

Southern Blackberry Shrub

Grilled Chicken Polenta with Nectarine Blackberry Salsa

Blackberry Avocado Salad with Balsamic Vinaigrette

Mixed Berry Gazpacho