welcome to wiSCONEsin.

i've begun to learn that it's a lot easier to bake and cook things (and take pretty pictures) than to keep up with the blogging! busy life with school and all, but i don't have much of a following at this point anyway. regardless, expect more posts soon. in the meantime... scones!

scones - again. this time, a healthier and more breakfast-friendly version. more biscuit-like and traditional. i cut down the butter by a few tablespoons, used skim milk instead of cream, and substituted to greek yogurt for some lowfat yogurt i had on hand (the only yogurt i had in the fridge). these things turned out awesome, maybe one of my favorite scone recipes i've seen, and i've made scones probably just over a million times, so i'll be sure to keep this recipe on hand. i look forward to making them again!

the secret weapon ^ (in place of greek yogurt)

before...

...and after.

look, they even do tricks!

i always throw on some music when i'm in the kitchen, it's great to have music playing while you're baking/cooking up a storm (and a necessity when it comes to doing dishes). i had a playlist going when making these, but when infinity guitars by sleigh bells came on, i was reallllly getting into it. these guys are an intense new duo featuring heavy guitar and sharp but gentle vocals (and some very cool pants). although their approach is pretty simplistic, it's working out for them. these guys are gathering more and more attention every day. if you haven't heard them yet, why the hell not? they're fun, i promise. their album 'treats' dropped not too long ago, i fancy the tracks "rill rill" and "infinity guitars". enjoy!

just needs some tea...

recipe:
from themerlinmenu

ingredients:
1 egg, beaten
1/2 cup plain greek thick yogurt
1/4 cup heavy cream or half and half
1/4 cup sugar plus a tablespoon for topping
3 cups flour
1/4 teaspoon salt
1 tablespoon baking powder
1 stick butter, chilled and cut up
1/2 cup currants or fruit of your choice (i used craisins)

In a mixing bowl combine butter and one cup flour and beat or cut in butter until pea-sized. Add sugar, salt, and baking powder and mix well. Add beaten egg, yogurt and cream and mix thoroughly. Add approximately 2 cups of flour and mix until sticky ball forms. (You may need 1/4 less or more flour or so to get the right texture) Add in currants and combine.
Remove dough from bowl to lightly floured board. Sprinkle the top and sides with flour. Knead just several times to form a ball. Press or roll out to 1 1/2 inches thick circle. Cut into traditional triangles or use a biscuit cutter for round scones. If using a cutter, re-roll scraps and cut out the balance of the scones.
Place on cookie sheet lined with parchment paper or silpat. Brush the tops of scones with cream and sprinkle sugar over the tops of each.
Bake in 350 degree oven 20 to 25 minutes until tops are golden brown.
Remove, let cool for 10 minutes and serve.
( http://themerlinmenu.blogspot.com/2010/04/cream-and-yogurt-currant-scones.html)

one mean quiche.

for whatever reason, i'd been craving quiche in the worst way this past week (and anything egg-related at that). so, i made one. i spent a night collecting recipes and ended up going with one from lululu @ home. i've been paying a lot of attention to that blog, and i knew anything posted there would definitely be worth a try (especially something involving spinach and caramelized onions!). so naturally, this was my choice.

because this quiche was to be a brunch meal for my brother and me (to kick off a long day at the mall + school), i had caramelized the onions, prepared the ham, and thawed the spinach the night before. this helped save me tons of time in the morning, which was great! (i'm the opposite of a morning person). i also used only one onion (rather than 2 as the recipe calls for), because my brother isn't the biggest fan of onions; it was a compromise.

i used 3 eggs, but would probably suggest using 4. i like me some egginess in my quiche, and i felt the egg was underrepresented in this one a bit... but that might be due to going a little overboard on the spinach (shame on me). also, i didn't make my own crust (SHAME ON ME) due to time constraints, but next time i really want to give this one a try because the method seems very interesting.

before

after

to pass the time while the onions caramelize and the quiche sits in the oven, give this band from minneapolis a listen. if you have an interest in folk/strings/irresistible voice and lyrics, you might really find that you'll love these guys. "special party time for everybody" is lucy michelle & the velvet lapelles second album, and though their first album is beyond great, this one is really something special. i'd suggest the tracks 'land and sea', 'mouth of the beast', and 'treetop lullaby' (and most others on this album are worth trying, it would be hard NOT to find something you like with these guys). the tracks/album can be listened to and purchased (for next to nothing) on amiestreet.com.

it turned out to be some of the best quiche i'd ever tasted (sorry mom ><). the flavors were vibrant and deep, tasty enough to leave out the ketchup this time around (not to say i didn't douse that plate in ketchup and dressing after this pic was taken...). it definitely stood on its own, as did the leftovers which were gone in a flash. if you're looking for something with great flavor without much work... i urge you to give this quiche a try.

from:

http://www.lululuathome.com/2009/04/ham-cheese-and-caramelized-onion-quiche.html

Ingredients:
1 short crust pastry
2 tbsp olive oil

2 large onions, sliced

Pinch of salt and freshly ground pepper

1 tsp balsamic vinegar
1 cup ham, chopped or sliced

1 1/2 cup old-aged cheddar cheese
3 large eggs
1/2 cup milk
1 cup frozen chopped spinach, thawed and drained

Directions:
Roll out pastry dough. Fit into a 9" round tart pan. Transfer to freezer to chill for at least an hour (It helps dough from shrinking when being baked).

Heat olive oil in a sautee pan on medium heat. Add the onions with salt and pepper. Cook until onions are softened, about 10 mins. Stir occasionally. Reduce heat to medium low and cook for an additional 20 mins, until the onions are browned, but not burned. Add balsamic vinegar and cook for 10 mins more, until onions are completely caramelized. Remove from heat.

In the same pan, raise the heat. Add ham and sautee for about 10 mins. Remove from heat and mix with onions. Set aside.

Preheat oven to 350F. Place tart pan onto baking sheet to catch any spilling.

Sprinkle half of the cheese on the bottom of the tart shell. Evenly spread out ham and onion mixture over the cheese. Sprinkle the remaining cheese on top.

Mix eggs, milk and spinach, and pour mixture over the cheese.

Transfer to oven, and bake for about 30 mins until the center is set.

Let cool for 5 mins. Serve warm with greens.

i like good music when i'm sconed.

music and cooking go hand in hand, and they just happen to be my two greatest interests/hobbies. after a year of honing my culinary skills and drooling over others' cooking blogs (to which i owe tastespotting.com a huge thanks), i've decided to begin documenting my own journeys in the kitchen while sharing with you the music i jam to while doing so.

so let's start it off right with a tasty take on scones (assuming you're into butterscotch)...

although i favor cooking over baking, i don't get a chance to cook as often with the schedule i'm balancing (most of my free time is during late-night times), so i've been baking relentlessly by default.

although the recipe calls for whipping cream, i had to go with skim milk as it's all i had on hand, and the point of making these things was to not have to walk down to the store (just wasn't feeling it tonight). i've found that most scone recipes turn out just fine using skim milk instead, and it's never a bad idea to do so - it's the healthier choice (but for this recipe... you might as well throw in every last calorie you can).

after the first batch went in, i couldn't help but mess with the second half of the mixture by adding in a few tablespoons of my favorite peanut butter (white chocolate wonderful!). i also added a bit of flour so i could hand roll these for a prettier finish.

and of course, i had to top the finished product with a bit of sugar... for decorative purposes. if the abundance of sweets in there makes these dessert scones, so be it. i'll still enjoy them at any hour

to accompany me on my scone making adventures, i chose to throw on julian casablancas' (frontman of the strokes) album 'phrazes for the young'. always a win when you're sconed
tracks i'd recommend include '11th dimension' and 'ludlow st.'


have yourself a scone night, the kitchen will smell fantastic, and your roommates will thank you.

here's the recipe!
butterscotch drop scones (from bon appetit)
(found on http://charmandsalt .blogspot.com/2010/06/sconed.html)

ingredients:

- 2 cups all purpose flour
- 1/3 cup (packed) golden brown sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, diced
- 1 cup butterscotch chips (about 6 ounces)
- 1/2 cup (or more) chilled whipping cream
- 1 large egg


directions:

preheat oven to 400°F. sift all purpose flour, sugar, baking powder, and salt into medium bowl. add chilled butter; using fingertips, rub in until coarse meal forms. mix in chips. whisk 1/2 cup cream and egg in small bowl to blend. gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. add more cream by teaspoonfuls if dough is dry. drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. serve warm or at room temperature.