Monday, April 26, 2010
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
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
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.
Thursday, April 1, 2010
* 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 cookware.com 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.