Roasted 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.
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.
Sugared Wine Grapes &
Garlic Chive Fries
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!
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.
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.
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.
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!
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.
Sweet Garlic Brussel Sprouts
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.
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!
Carrot Potato Mash
During my pregnancy I did my best to eat all the colors of the rainbow, and got a bit creative towards the end. Possibly because I was due on Thanksgiving, I kept getting cravings for traditional Thanksgiving foods – especially mashed potatoes and stuffing! While I didn’t have the patience to make stuffing from scratch, I was totally up for making some mashed potatoes. However I couldn’t just make normal mashed potatoes so I grabbed some carrots and combined the two to make a very colorful dish. As a bonus, I used redskin potatoes for an extra burst of color.
I served this up with some BBQ tofu but it would also make a bright addition to any holiday spread. I have a feeling these ingredients have the potential to make a fantastic latke and hope to test that theory at some point!
It feels so good to be back in the kitchen and on the blog again. I’m still in shock that after three years of trying and two years of treatment we finally have our little girl! She has already changed our lives in some many amazing ways and is only 16 days old – can’t even begin to imagine all the joy heading our way.
Welcome to Part 2 of my #partylikeamadman – again with a huge thanks to my in-laws for allowing me to use their kitchen since ours is still in construction mode! In going through the Unofficial Mad Men Cookbook, one of my favorite parts was how each recipe included not only information about the episode the dish was featured in but also facts about the origin of the recipe. In the case of the Waldorf Salad, the cookbook also included information about the evolution of the salad – as well as two versions of the dish. I went with the classic dish, adding some grapes for an extra POP of color. I served this for a large group of people but due to taste preference not all ingredients were increased the same way. The first recipe is how I served it, while the second one is the original recipe plus grapes.
I wound up making this dish twice – the first version wound up with a technical problem in that I was the one taking the picture. The second time around I served this up as part of our Seder dinner and it was the perfect fit (and quite the hit!). I am so glad I was able to participate in this Mad Men Party, and look forward to having a finished kitchen so that I can try out some of the more elaborate dishes in the book!