Category Archives: Side Dish

Looking Pretty

sconesRoasted Onion and Cheese Scones

Time for October’s Secret Recipe Club recipe – which was originally going to be the final post on this blog (at least for the near future.  However, it was announced yesterday that next month will be the final month for the Secret Recipe Club, so there will be at least one most post!  When it was time for me to pick my recipe I thought it was going to be my last so I decided to go BIG.   I wanted a recipe that was going to push me and WOW was I assigned the right blog!  Baking Fanatic is a blog stuffed with delicious baked goods that I tend to avoid for fear of destroying my kitchen.  Based out of Surrey, Philip is a math teacher with a passion and INSANE talent for baking.  Reading his blog posts I couldn’t help but hear them in the voice of Mary Berry and Paul Hollywood (RIP GBBO) due to his use of “bakes” as a noun.   This was one of the hardest picks ever as every deliciously amazing bake seemed better than the last – at one point I had over 20(!!!!) recipes marked to try.

In the end reason, and having a nine month old, won out and I went with a recipe that was somewhat familiar in that I had worked with each of its “parts” before.   Philip’s  Roasted Onions (done that) and Smoked Cheese Scones were my first attempt to ever make a savory scone and oh my goodness were they worth all the dirty pans.   The original recipe is gluten free but I went the gluten way using the direction provided in the original post.  I did debate caramelizing the onions on the stove for fear of overheating the kitchen but fall has finally decided to arrive – so was able to open the windows and get a nice cross breeze going.

Looking Pretty

Serves: 15 small scones (about 2.5 inches)

Ingredients

1 medium onion, peeled and chopped – about 200g chopped weight

3 tbsp of olive oil

1 tsp fresh rosemary

salt and freshly milled black pepper

2 1/2 cups all purpose flour (250g)

3 tsps baking powder

1 tsp kosher salt

1/3 cup unsalted butter, softened

1/4 cup smoked Cheddar grated- plus extra (2 tbsp) for topping

1 large egg, at room temperature, beaten

1/2 cup milk

2 tsps grain mustard

Instructions

  1. Preheat oven to 320. Coat the onions in the olive oil along the rosemary and toss into a roasting pan. Bake for 45, stirring halfway thru to make sure onions are browning and not burning. Remove to a plate and place in fridge to cool.
  2. Turn oven to 360 and place parchment paper on a large cookie sheet.
  3. Sift the flour, baking power, and salt into a large bowl.
  4. Cut in the butter until the dough resembles bread crumbs then stir in the cheese along with the chopped (cooled) onion.
  5. In a small bowl mix together the mustard, milk, and egg before quickly mixing with the dry ingredients until just combined. Kneed until smooth, adding more milk if needed.
  6. Break dough into 15 balls of roughly the same size and place on cookie sheet leaving at least 2 inches around. Bake for 15 minutes, or until golden brown in color.
  7. Remove to a wire cooking rack then enjoy!
http://dancingveggies.com/2016/10/looking-pretty.html

My scones are not nearly as pretty as the originals since I had to do a drop method for lack of a biscuit cutter.   The end result however was fantastic, beyond fantastic even.  The sweetness of the onions partnered so well with the smokeyness of the cheese – every bite was just packed with flavor.  Since I went grated the cheese was pretty evenly melted but every now and then there was a pocket of gooey “nuggets” of awesome.

In my Head

Sugared Wine Grapes & 

Garlic Chive Fries 

fries wine-graps

Welcome to a special themed edition of the Secret Recipe club!!!  Whenever a month has 5 weeks the 5th week gets a special theme and is open to members across all of the groups!  The special theme for today is Picnic/BBQ which is rather perfect for Memorial Day.  I was given The Cookaholic Wife which is run by Nichole who is “owned” by Gidget and Itty von Kat – her adorable cats!  I might be a dog person but totally understand the concept of being owned by a pet 😀  I totally failed this month at picking one recipe – but it’s a special day so that makes it okay to do two, right?!?!?  First up: garlic-chive fries!  Garlic + potatoes = WINNER!!!  We had friends over for dinner and these fries were devoured in minutes – and for once my hubby didn’t feel the need to coat his fries in Old Bay.   Next up: Frozen Wine Grapes.  These were the dessert for the same dinner and omgoodness they just made the entire dinner seem so fancy.  The best part is I was able to make them during baby’s morning nap, freeing me up in the afternoon to tidy up the place.  Love love love anything that can be done in advance!

Garlic Chive Fries

Serves: Serves 4

Ingredients

2 large russet potatoes

1 tbsp. olive oil

1 tbsp. fresh chives, chopped

1 tbsp minced garlic

1/2 tsp. salt

1/2 tsp. pepper

Instructions

  1. Cut the russet potatoes into fries using a sharp knife or mandolin - making them as even as possible.
  2. Preheat oven to 450
  3. Place into a bowl and add the remaining ingredients tossing well to make sure the fries are coated. Pour onto a cookie sheet in a single layer. Bake for 12 minutes then flip and bake a final 12 minutes.
  4. Allow to cool slightly then serve and Enjoy!!!
http://dancingveggies.com/2016/05/in-my-head.html

With the fries the only change I made was using minced garlic in place of the garlic salt while the grapes were perfect as is so head over to Nichole’s blog for that recipe!!!   These grapes could also be added to a sangria to give it an extra punch or as a practical alternative to a travel ice bag to make sure your food stays cool while heading to a bbq or picnic.

A bonus reason why you should check out Nichole’s blog?!?!  She’s another Maryland blogger!  I’ll overlook that she prefers Delaware to MD’s Eastern Shore, after all nobody is perfect!  I’m actually finishing this post up from MD’s Eastern Shore so I might be a bit partial.

Money, Money, Money

Honey Muffins

honey_muffin_crop

Bonus SRC post!  Not only is today Lead Day it is also the 5th Monday of the month which means a bonus themed Secret Recipe Club post.  This month is all about spring recipes, which is much needed given that winter does not want to leave.  To me spring is about early berries, greens, and flowers – and insane amounts of rain!  When I saw Emily of Life on Food‘s Honey Muffin post I knew I had my perfect spring recipe.  If not for bees there would be no spring so hello, honey!  For the honey, I used some Killer Bee Honey from The Bee Folks which I pick up on a yearly basis at the MD Ren Faire.  I normally walk out with Killer Bee Honey (sticks) and something fun because I have a true honey issue.

Honey Muffins

Serves: Yields 12 Muffins

Ingredients

1 egg, at room temperature

1 cup 2% milk, at room temperature

2 cups all-purpose flour

1/2 cup white sugar

3 tsp baking powder

1/2 tsp salt

1/4 cup unsalted butter, melted

1/4 cup honey

Instructions

  1. Preheat oven to 400 and line a muffin tin with papers or lightly oil.
  2. Beat the milk and egg in a small bowl and set aside.
  3. In a large bowl stir together the flour, sugar, baking power, and salt. Pour in the melted butter along with the honey and then quickly beat in the egg/milk mixture until just mixed.
  4. Spoon a 1/4 cup of batter into your muffin tin (about 3/4 full)
  5. Bake for 15-18 minutes or until golden brown. Remove to a cooling rack and allow to sit for at least 5 minutes. Serve and Enjoy!
http://dancingveggies.com/2016/02/money-money-money.html

After you’ve enjoyed your muffin I suggest using any extra honey to top off some kosher pickles for a real sweet/sour treat.  Or you can just make another batch of muffins – no wrong answer!!!  While not a “spring” recipe I also have to mention Emily’s Bailey’s Milkshake because boozy milkshakes are my thing and I’m looking forward to having one sometime soonish.

A Certain Smell

Rosemary Popovers

Rosemary Popover

Welcome to day three of Fresh Tasty Valentines!  I’ve been having so much fun with this blog party thanks to all the fantastic sponsors and bloggers that have joined in.  One of my favorite things about events like this is being exposed to new-to-me vendors – such as Casabella.  When I received their Clip n Strip shears I think all my herbs gave  sigh of relief as I would no longer be torturing them with dull shears or nails in my attempt to get some herbs.  These shears are rather fantastic, especially since they have this awesome little notch in the handle for stripping the leaves off the stem.  Needless to say these scissors made quick work of the rosemary needed for these aromatic treats.  for best results, make sure the eggs are at room temperature and resist the urge to peek as they are baking – just trust in your oven as best you can!

Rosemary Popovers

Makes 6 popovers

Ingredients

2 eggs, room temperature

1 cup milk, room temperature

1 cup flour

1/2 tsp salt

2 sprigs fresh rosemary (about 1/ tbsp)

Instructions

  1. Preheat oven to 425
  2. Beat the eggs and milk together and set aside.
  3. In a medium bowl, stir together the salt, rosemary, and flour then quickly fold in the egg and milk mixture stirring until just mixed.
  4. Pour into jumbo muffin tins (or custard dishes) until 3/4 full. Bake in oven for 10 minutes, then reduce heat to 350 and cook for an additional 20 minutes. Turn oven off and allow to sit for 5 minutes before removing to a cooling rack.
  5. Serve and enjoy!

Notes

Popovers are cooked when they pull away from the sides

http://dancingveggies.com/2016/02/a-certain-smell.html

Are they a dessert or are they a side dish?!?  I served them both ways and suspect they would also be fantastic as a breakfast item with some runny eggs.  Since I don’t have a proper popover pan, I use a jumbo muffin tin which works perfectly.  Now, have you entered the giveaway for a chance to win your own shears? herbs? or zester?

Note: I was gifted the shears and a garlic roaster as part of participating in Fresh Tasty Valentine however all opinions are my own.   

Prince Charming Would

 Sweet Garlic Brussel Sproutsbrussel_sprouts_tlish

Welcome to day two of #FreshTastyValentines!  Today’s post almost didn’t happen, thanks to Mother Nature dropping over 30 inches (!!!) of white stuff last week.  Since I had worked with T. Lish products before I had plans for the Sweet Garlic sauce that involved one of my favorite vegetables – but I needed my sauce.  Thankfully the snow melted and mail service returned to normal and my sauces arrived.  All I had to do was decide if I wanted to marinate the sprouts or start them off with some oil and then caramelize them in the sauce  In the end, I decided to caramelize them since my better half does prefer his sprouts VERY well cooked.

Prince Charming Wood

Serves 4-5, as a side

Ingredients

2 tbsp olive oil

1 lb brussel sprouts, halved

2 cloves garlic, diced

1/3 cup T. Lish Sweet Garlic sauce

Instructions

  1. Heat the olive oil in a deep saute pan over medium heat. Add the sprouts and garlic and continue cooking for 5-7 minutes allowing the leaves to brown.
  2. Turn heat to low and stir in the sweet garlic sauce, tossing well. Cook on low heat for another 5-7 minutes and then turn to medium high for a final 3 minutes.
  3. Once the outer leaves have started to caramelize, remove from heat and allow to sit in the remaining sauce for a minute before serving.
http://dancingveggies.com/2016/02/prince-charming-would.html

This recipe came together in record time – making it the perfect side dish for crazy night.  The sweetness of the sauce goes perfectly with the slight tartness of the sprouts, making it hard to resist eating the entire dish.  If by any chance you have any leftovers, heat them up in a sauce pan or toaster oven in order to preserve the crunch of the leaves.  However I doubt there will be any left!

I received three T. Lish sauces for free as part of participating in FreshTastyValentines.  All comments and opinions are my own!