Scones

When you say scone two people can have very different things in mind. I now am to understand that mist people when you ask "would you like a scone?" envision a baked often triangular biscuit like pastry. That is not what I understood to be a scone. On my moms side of the family and apparently is common in Utah is a dough that is fried and smeared with jam or honey. Chewy fried dough is hard to beat in my book so I will keep with the version that I know. Try them and I think you will agree that they are a special treat.

Scones

1 Quart Buttermilk

2 pkgs yeast (2T)

1/4 Cup warm water

2 Tbsp sugar

2 eggs, beaten

2 Tbsp oil

1 1/4 tsp salt

3 tsp baking powder

1/2 tsp baking soda

6 Cups flour

1. Place the yeast in the warm water and let sit 2 minutes. Add the buttermilk, sugar, eggs, oil, salt, baking powder, baking soda and 4 cups of the flour. Beat until smooth and well mixed.

2. Add the remaining 2 cups of flour to form a soft dough. Allow to raise covered at room temperature until doubled. Punch down and place in the refrigerator overnight.

3. To cook, begin by heating about and inch of vegetable oil in a large skillet.

4. Tear off a large slab of dough. Roll out the dough very thin on a floured board. Using a pizza wheel, cut the dough into squares 2-3 inches big. 

5. Fry in oil, browning both sides. Serve with honey or jam.

*Makes 200 scones and the dough keeps in the refrigerator for up to 2 weeks

Caramel

I am a sucker for caramel. When it comes to candy bars, some lean towards the peanut butter items, some the nougat, I love the caramel. I would take a Snickers, Twix or Rollo over a Reeses cup, Milky Way or Butterfinger any day. The only thing better is the real home made stuff. The caramel flavor is so much richer and the chew better.
We like many families made plates of treats to give to friends and neighbors around Christmas. The two things that we klijner (secret family recipe, or I would share) and grandmas caramels. Cookies were good and a Christmas only treat but I think as kids we would devour the caramels even faster. Making only one batch was unheard of. There were always at least two batches, one with nuts and one without to satisfy both groups.
I like to make the caramel anytime of year and they are always a welcome gift. Making candy can seem intimidating but is simple stirring and a matter of heating it to the right temperature.

As you can see I like to wrap mine it parchment paper, however growing up we wrapped them in wax paper. Either will work well and prevent the caramel from sticking to the wrapping

Grandma Lindberg's Caramel

2 Cups light corn syrup

2 Cups sugar

3 Cups whipping cream or 2 c cream and 1 c evaporated milk

1/2 -1 tsp salt

2 Tbsp vanilla

1/2 can sweetened condensed milk

1 Cup nuts, opt

1.In a large pot, bring the syrup and the sugar to a boil while stirring, until the mixture begins to turn a golden color. Stir constantly throughout cooking.

2. Scald the whipping cream. Add very slowly to rapidly boiling mixture.

3.Next gradually add the sweetened condensed milk, keeping the mixture boiling. Continue boiling and stirring to the medium ball stage on a candy thermometer.

4.Turn off the heat but leave on the stove. Add the salt, nuts and vanilla to candy. Pour into a lightly buttered pan. Let stand overnight without moving.

5.Cut into squares and wrap in parchment or waxed paper.

Chicken Pot Pie

I have always liked chicken pot pie but the cheap ones in the frozen section of the grocery store stink and with my own attempts I had several failures. I have usually done the pie crust top and I made an ok skillet version that used drop biscuits but I saw a version on that made the top with one big biscuit. Truly a Pot Pie. So I changed things to my taste and made a truly good pot pie. If you are going to indulge in this comfort food, make sure it is really good.

Chicken Pot Pie


1 whole chicken, cut up
4 celery stalks
4 carrots
2 onions
salt and pepper
1 bay leaf
1/2 tsp oregano
1/2 tsp thyme
1 tsp majoram
8 T butter or chicken fat
3/4 c flour
1 c peas
1/4 c parsley
1 T chicken base
Bisciut
1 1/2 c flour
2 tsp baking powder
1/2 tsp salt
2 tsp sugar
1/2 tsp cream of tartar
6 T butter, cold
1/2 c 2 T buttermilk

1. Season the chicken with salt and pepper. Heat a dutch oven. Brown the chicken skin side first. When well browned remove the chicken and drain the fat. Return the chicken  to the oat along with 2 celery and 2 carrots, broken up, 1 onion quartered and the bay leaves, oregano, thyme and majoram.
2. Simmer 40 minutes until tender. Remove chicken and cool. Strain the stock.
3. In the now empty pot heat the butter/chicken fat and add flour and mix throughly. Gradually add the stock, whisking to prevent lumps.
4. Make the Biscuit dough by cutting the butter into the flour. Add the remaining dry ingredients. Gently combine the buttermilk and just bring it together. Gently pat into a disk the size of your pot.
5. Add vegetables and simmer until tender. Add the peas and parsley and top with the biscuit dough.
6. Bake in a 450 degree oven for 25 minutes until the biscuit is crisp and golden.

lemongrass pork tenderloin

I don't eat tenderloin that much pork or beef because it is usually a bit pricy but the other day they had it on sale so I picked up some. They come in a two pack, always do because they are small. I knew I wanted to use it but did not have a specific recipe in mind I just wanted to rub some herbs and flavor on it grill it along with some veggies and have that be dinner.
The time to cook dinner comes around and I have to actually have to do something. Fortunately there are a few herbs in the garden that are doing well or well enough in the summer heat. I always like the greenness of fresh herbs and having a few plants is way cheaper than the grocery store. Except for cilantro and parsley. They are usually cheap and when I use them it is always a ton.
Anyway I was super excited because this year I have been growing some lemongrass. It is an herb. An amazing herb that way more people need to be using. The stalk is tough and you don't really eat it but it gives flavor to stuff. It gives the mist flavor when crushed. I like to split it in half lengthwise and then bash it with the blunt side of the knife to get the flavor out. I also used some rosemary and it was amazing!

Lemongrass Pork Tenderloin
1/3 c extra virgin olive oil
1 tsp fresh rosemary, chopped
1 stalk lemongrass, smashed
2 cloves garlic, crushed
1/2 tsp kosher salt
1/4 tsp pepper
1/2 tsp lemon zest
1/2 lemon juiced
1/2 tsp sugar
1 pork tenderloin

1. Combine the marinade ingredients except for the sugar. Divide in half.
2. Put half of the marinade in a zip top bag with the pork. Let marinate 20 minutes. Add the sugar to the remaining unused marinade and reserve.
3. Heat the grill nice and hot. Wipe off any excess marinade and sear the meat on all sides. It should brown quickly if the grill is hot and not be cooked through yet. Turn one side of the grill off and the other to medium. Leave the meat on the off side and brush all the sides with the marinade with sugar that you reserved. Close the lid and cook until the pork is just still a touch pink and juicy. Let rest a few minutes slice and serve.

Chicken Pot Pie

Inspired by other recipes I have seen I wanted to try again to make a chicken pot pie. My previous attempts were anemic in chickeny flavor. Also I am a huge fan on the one pot thing where I can make everything in one pot instead of a pot and a pie plate or individual ramekins. They can be fun and fancy but for the regular dinner mode I want something more practical and less messy. I have other things I want to do then dishes.

Chicken Pot Pie

1 whole chicken, cut up into its parts

4 stalks celery

4 carrots

2 onions

salt and pepper

1 bay leaf

1/2 tsp oregano

1/2 tsp thyme

1 tsp marjoram

8 T butter/ chicken fat

3/4 c flour

 1 c peas

1/4 c parsley

1 T chicken base

Biscuit Top

1 1/2 c flour

2 tsp baking powder

1/2 tsp salt

2 tsp sugar

1/2 tsp cream of tartar

6 T butter, cold

1/2 c 2 T buttermilk

1. Season the chicken with salt and pepper. Heat a dutch oven over medium high heat and when hot add the several pieces of the chicken skin side down. Let cook unmoved until a nice golden crust appears. turn and brown on all sides. remove and repeat with the remaining chicken. Pour out the chicken fat, reserving for later.

2. Return the chicken to the pot along with 1 onion cut into quarters, the skin still on, 2 celery stalks snapped into 2 or 3 pieces each, 2 carrots also broken, with the bay leaf, oregano, thyme,  and marjoram. Cover with 8 cups of water.

3. Bring to a boil and reduce to a simmer. If you are inclined, skim off any of the foam that accumulates from the chicken simmering. Continue simmering 1 hour or until the chicken is tender and shreds easily. Remove the chicken to cool and shred and strain the broth. I like to pour the broth into a large bowl with a fine mesh strainer or cheesecloth to get out all of the solids.

4. In the empty pot, heat the butter or chicken fat. I like to measure and use what fat I have from cooking the chicken and use butter for the rest. Add the flour and cook until it mixes into a wet sand texture. Gradually add the stock you made whisking to remove and lumps.

5. Chop the remaining 2 stalks celery, 2 carrots and the onion into bite sized pieces and add to the opt along with the shredded meat. Let it simmer, stirring occasionally until the vegetables are tender.

6. While that is simmering, make to biscuit top. Crumble the butter in the flour with your fingers until it is the size of peas. Add the remaining baking powder, salt, sugar cream of tartar and buttermilk and mix until it is just combined.

7. Lay out on a piece of parchment or wax paper and form into a solid mass. Gently press into a circle roughly the size of your pot.

8. Heat the oven to 350 and check the pot. If the vegetables are cooked add the peas and the fresh parsley, stirring it together. Using the parchment or wax paper to lift it, gently lift and then flip the biscuit top onto the food in the pot. Place in the oven and bake until the top is golden and the biscuit is cooked through.