Thanks to production delays at my new job, I was blessed with an unexpected four-day weekend this week. It was gray and rainy, which somehow transformed me into a housewife-in-training, cleaning and doing laundry and cooking up a storm. I started with the Egg and Tomato Gratin from Orangette, which was a half-sucess: Afsheen loved it and went back for seconds, but I was thrown off by the texture of boiled egg whites amidst what is essentially spaghetti sauce. I'm going to try again this weekend with scrambled eggs instead of boiled, and more cheese.
By far the most successful project of the weekend were the scones I baked by modifying a recipe from Baking Illustrated. I finally got the chance to try a new flour that Jeff told me about months ago, and it turned out to be fantastic, making the scones just a little bit crumbly and hearty-tasting. I also attempted the dark chocolate cupcakes with buttercream frosting from the most recent issue of Cooks Illustrated. They were tasty, but quite a bit of work. If I'm going to spend two solid hours working in the kitchen, I kind of want more to show for it than cupcakes. They're yummy, and they're cute, but they just aren't that impressive.
I'm working again now, so I imagine it's only a matter of time before I'm back to eating frozen vegetarian buffalo wings and peanut butter toast for most of my meals. It was fun while it lasted, though.
Good links for when you're feeling inclined towards the domestic arts:
Chocolate and Zucchini
Cooking For Engineers
Craftster (my latest addiction)
Hannah Cooks
Not Martha
Cream Scones with Blueberries
Adapted from Baking Illustrated
2 c. King Arthur White Whole Wheat Flour
1 T. baking powder
3 T. sugar
1/2 t. salt
5 T. cold unsalted butter, cut into 1/4-inch cubes
1/2 c. dried blueberries
1 c. heavy cream
1. Preheat the oven to 425 degrees.
2. Mix the flour, baking powder, sugar, and salt in a food processor with six 1-second pulses (or whisk together in a large bowl).
3. Sprinkle the butter over the flour mixture and cut together with 12 1-second pulses. (Or cut in butter using a pastry cutter or your hands.) Mix in the blueberries with another quick pulse.
4. Stir in the heavy cream with a rubber spatula or fork until the dough begins to form, about 30 seconds.
5. Transfer the dough and all dry flour bits to a countertop and knead by hand until it forms a rough, slightly sticky ball, about 5 to 10 seconds. Form the dough into an 8-inch disc and cut into eight equal wedges.
6. Bake the wedges on an ungreased cookie sheet until the tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. The scones are best served warm, and can be quickly reheated in a toaster oven.