Bacon Cheddar Scones

About a week ago, I took my daughter to see a movie at what is the best movie theater in Austin, if not the world, The Alamo Draft House. They have great food, drinks and just an all around fantastic movie going experience. We saw Rio, by the way - highly recommended for kids and adults.

One of the treats of seeing an early movie on the weekend is you have access to their brunch menu, more specifically, the Bacon-Cheddar Scones. After having them last weekend, I was determined to find a recipe that would duplicate the heavenly-ness of the Alamo's and I think I found it.

Make it for the mom (or anyone you like) in your life this weekend and quickly become the favorite child.

This is an Emeril Lagasse recipe from The Food Network.com

Ingredients

• 4 slices bacon, chopped
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 stick unsalted butter, cut into pieces
• 6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
• 1/2 cup thinly sliced green onions
• 1/2 teaspoon freshly ground black pepper
• 1 cup heavy cream, plus 2 tablespoons

Directions

Preheat the oven to 400 degrees F.

In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes.

Remove with a slotted spoon and drain well on paper towels.

Into a large bowl, sift together the flour, baking powder, sugar, and salt.

Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork (i used a fork - super low tech), and work just until it starts to form lumps and come together. Add the bacon.

Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.

Turn out onto a lightly floured surface and pat until it comes together. Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife.

Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.

Eat and eat and eat them. I can't stop eating them.



Chicken/Turkey Crescent Square

I LOVE this recipe. It was one of my childhood favorites. yes, this recipe has been around for a while. I believe my copy was actually TYPED by my mom.

It is the perfect leftover roast chicken/turkey recipe and is SO adaptable. I'll give you some of my favorite additions below, but seriously: MAKE THIS RECIPE.

Crescent Turkey/Chicken Squares

2 cups leftover cooked turkey or chicken, chopped
One package crescent rolls
3 oz, butter or margarine (I use butter), softened
4 oz cream cheese, softened
1 tbsp chopped chives or onion
1/4 cup bread crumbs
salt and pepper to taste

Preheat oven to 325 degrees

Combine turkey/chicken, 2 tbsp butter and cream cheese
Add chives/onion
season to taste with salt and pepper

Combine two crescent rolls together to form a rectangle. Smoosh them together.

Spoon a bit of the chicken/turkey mixture into the crescent roll and twist to close.

Brush a bit of melted butter on the top and sprinkle with bread crumbs.

Bake for 20-25 minutes.

Shannon's Adaptations!!

This is the greatest recipe to throw some veggies into to make healthier. Or, as the case is in my house, sneak some veggies into. I do think the recipe benefits from some crunch.

I always add some of the following:

carrots,
celery,
winter greens of any kind (kale, bok choy, collard greens)
spinach
onions
herbs

Really, add anything you have in the kitchen - I'm sure it'll be good!

Cherry Tomato, Ricotta and Olive Galettes

 

Cherry Tomato, Ricotta and Olive Galettes

Use up the last of the good summer tomatoes and your basil!! This recipe came last summer in my farmhouse delivery box and I didn't get around to making it until this summer. It's a great lunch or appetizer.

3 tablespoons olive tapenade (I just used store bought from Whole Foods)

1/2 cup loosely packed fresh basil leaves, washed and dried and cut crosswise into thin strips

1/4 cup ricotta

1/4 cup freshly grated Parmesan (use the good stuff!)

2 galette rounds, baked

1/2 pound small cherry tomatoes, halved

Galette Rounds

1/4 cup milk

3/4 stick (6 tablespoons) unsalted butter, melted and cooled

3 large egg yolks

1 large whole egg

2 cups all-purpose flour

1 3/4 teaspoons salt

3 tablespoons chopped fresh chives

To prepare the Galette Rounds

In a bowl whisk together milk, butter, yolks and whole egg.

In another bowl, whisk together flour, salt and chives and stir into milk mixture just until combined.

On a lightly floured surface with floured hands, knead dough about 8 times or until smooth. Wrap dough in plastic and chill for one hour (I left mine overnight).

Preheat oven to 450 F

Divide dough into four pieces. On a lightly floured surface, roll out each piece to an 8-inch round.

Transfer rounds to a baking sheet (or 2) and crimp edges decoratively

Chill dough 10 minutes and bake in the middle and lower thirds of the over for about 5 minutes (it took mine 7) or until golden brown.

Transfer galettes to a rack and cool.

For the Galette Filling

Preheat oven to 400

In a bowl, stir together the olive tapenade and basil. In another bowl, stir together ricotta, Parmesan and salt and pepper to taste. (Quick note - the olives are already pretty salty, so I personally don't think this recipe needs a ton of additional salt. It calls for adding salt several places, but I only added a bit. Cook's choice)

Spread olive mixture evenly onto galette rounds and spread cheese mixture over it.

Cover cheese mixture with tomatoes and season with salt and pepper (see...more salt)

Bake galettes on a baking sheet in the middle of the over for about 15 minutes.

Serve, cut into wedges at room temperature (I ate one of mine right out of the oven for lunch!)

Makes 2 galettes.



Macarons

I did not make these, but learning to make macarons is definitely on my list. I got these at a  gem of a bakery here in Austin called La Boite . Best French pastries I've had stateside. I think of them as my warm up for our trip back o France next summer.

MMMMM....

Kale Chips

Oh Kale, you and I have a complicated relationship. You provide more nutritional value for fewer calories than any food around. You are high in Vitamin K, Vitamin A and Fiber. You are one of the top cancer fighting foods. I want to love you and eat more of you, but you taste like Kale.

Here is a great recipe that the husband, the four year old and me loved. Despite the salt, I think this is a super healthy snack that I will be making again soon.  A note - you can substitute any spice you like. I loved the smokey flavor of the paprika, but that might not be your thing.

Kale Chips

One bunch of Kale, torn into pieces, washed and dried.
Olive Oil for drizzling
Paprika to taste
Sea Salt to taste

Preheat Oven to 300 degrees
After washing and drying the Kale, put it in a bowl with the Olive Oil drizzled over it.
Add spices and mix until coated

Arrange the kale in a single layer on a baking sheet and bake in the oven for about 20 minutes, or until at desired crispness.

Eat!