Monday, April 26, 2010

And The Winner Is....

Two weeks ago I announced a giveaway of a Calphalon Contemporary Nonstick 2.5 Quart Shallow Sauce Pan with Glass Lid.

I had twenty-two contestants and I used Random.Org to select the winner. The winning entry was number Three.

And, the winner is:  VIVIAN!

Congratulations Vivian. I hope you enjoy the cookware.

Thank you all for visiting and participating.

I'm sure there will be more giveaways in the future!

Sunday, April 25, 2010

Cream and Yogurt Currant Scones

I love scones. And homemade scones are simply the best. Simple and quick and delicious.

These scones are made with greek yogurt and a touch of heavy cream for a deliciously soft and moist crumb. Instead of currants, you could add raisins, strawberries, blueberries, or raspberries.

Ingredients and Method:

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

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.


Thursday, April 15, 2010

Delmonico Potatoes

I'll tell ya right now. This dish is a pain in the butt to make. It takes a number of ingredients and steps and attention. But, damn, is it worth it. Some of the best potatoes ever. Not overly cheesey, with a clean cream, chicken broth, and lemony taste with a hint of nutmeg.

Truly a great potato side-dish.

Recipe Source: adapted from Cook's Country December/January 2009 via My Kitchen Cafe

3 tablespoons butter
1 onion, chopped fine
2 garlic cloves, minced
2 1/2 cups heavy cream
1 1/2 cups low-sodium chicken broth
2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1/8 teaspoon freshly grated nutmeg
2 teaspoons salt 1 teaspoon pepper
1 teaspoon grated zest and 2 teaspoons juice from 1 lemon
5 cups frozen shredded hash brown potatoes, thawed and patted dry with paper towels
3/4 cup grated Parmesan cheese
1/4 cup finely chopped green onions

 Heat oven to 450 degrees. Melt 1 tablespoon butter in a large saucepan over medium heat. Cook the onion until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream, 1 cup broth, Yukon Golds, nutmeg, salt and pepper. Bring to a boil, then reduce the heat to medium and simmer until the potatoes are translucent at the edges and the mixture is slightly thickened, about 10 minutes (the potatoes should not be cooked all the way through). Off the heat, stir in the lemon zest and juice.

Transfer the potato mixture to a 9X13-inch baking dish and bake until bubbling around the edges and the surface is just golden, about 20 minutes. While the potatoes are baking, melt the remaining butter in a large nonstick skillet over medium heat. Cook the shredded potatoes until they are just beginning to brown, about 3-4 minutes. Add the remaining cream, remaining broth, and 1/2 teaspoon pepper to the skillet and cook, stirring occasionally, until the liquid has evaporated, about 3 minutes. Off the heat, stir in 1/2 cup cheese and 2 tablespoons green onions. Remove the baking dish from the oven and top with the shredded potato mixture. Sprinkle with the remaining cheese and continue to bake until the top is golden brown, about 20 minutes. Let the potatoes cool for 15 minutes. Sprinkle with remaining green onions and serve.

And I have to admit, as soon as I took these out of the oven, I just HAD to start nibbling at a corner. Ya know why? Watch this short video, and you'll see why....

Thursday, April 1, 2010

A Giveaway....

Here's my beat-up old saucepan.

Here's YOUR brand new saucepan!


Yes, A giveaway.  I'm giving away a Calphalon Contemporary Nonstick 2.5 Quart Shallow Sauce Pan with Glass Lid.

The kind folks at Corner TV Stands are donating a prize from a sister site, These sites are amongst 200 sites at CSN Stores which offer an amazing array of household products with  great prices.

The sauce pan specifics are as follows:


* Nonstick surface makes cleanup easy and promotes low-fat and non-fat cooking

* Heavy-gauge aluminum construction guarantees even, efficient heating

* Shallow design

* Rounded bottom for easy scraping

* Matte-finish Cool Touch handle stays cool on the stove top and provides a stable grip

* Versatile vessel shapes that accommodates several different cooking techniques

* Oven safe up to 450 degrees

* Clear lid for easy food monitoring

To win, all you need to do is leave a comment on this post indicating what is the first thing you'd like to prepare in your new saucepan. That's it. 

The winner will be chosen randomly and will send it directly to you.  Be sure to leave your email address in your comment so I can contact you for shipping details.

The entries will end on April 25th.