Preheat oven to 400 degrees. Using mixer with paddle attachment, combine the flour, baking powder, salt, and black pepper in large bowl on low speed. With mixer running, gradually add the butter until the mixture is crumbly and the bits are about the size of peas. Add grated cheese and mix just until well blended. Add the green onions, bacon and ¾ cup of buttermilk to the flour and cheese mixture. Mix by hand until all ingredients are incorporated. If the dry is too dry to hold together, use the remaining buttermilk, adding 1 T. at a time, until the dough is pliable and can be formed into a call. Stir as little as possible to keep the scones as light as possible. Place dough on a lightly floured flat surface. Pat the dough into a ball. Using a well-floured rolling pin, flatten the dough into a circle about 8 inches wide and ½ inch thick. Cut the dough into 8 to 10 equal wedges, depending on the size of the scone you want. Whisk the egg and water in a small mixing bowl to combine. Brush each wedge with the egg wash. Place the scones on an ungreased baking sheet and bake for 18 to 20 minutes or until golden brown and no longer sticky in the middle. Serve warm.
Makes 8 servings
Butter a 13 x 9 inch baking dish. Cut 24 I-inch slices from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day. Preheat to 350 degrees.
In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.
Increase temperature to 400 degrees.
Sprinkle pecans and blueberries evenly over bread mixture. Cut 112 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
Make syrup: In a small saucepan cook blueberries maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving
Combining fresh cherry tomatoes, sweet corn and aromatic basil, this frittata showcases summer ingredients at their peak of flavor.
In a large bowl, whisk together the eggs, cream, 4 oz. of the goat cheese, 2 Tbs. of the basil, the lemon zest, the 11/4 tsp. salt, the red pepper flakes and black pepper. Set aside.
In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the corn and cook, stirring occasionally, until softened, about 5 minutes. Add the egg mixture and cook, gently scraping the sides and bottom of the pan with a rubber spatula to allow the uncooked eggs to flow underneath, about 2 minutes. Reduce the heat to low, place the shallow pan upside down on top of the deep pan and cook until the frittata is partially set, about 5 minutes. Remove the shallow pan and arrange the cherry tomatoes and the remaining 2 oz. goat cheese on top of the frittata. Cover with the shallow pan and cook until the eggs are almost completely set, 7 to 9 minutes more.
Remove the shallow pan, set it over medium heat and melt the remaining 1 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, about 3 minutes. Flip the frittata back into the deep pan, remove the shallow pan and gently shake the deep pan to loosen the frittata.
Slide the frittata onto a cutting board. Top with the remaining 1 Tbs. basil and a sprinkle of salt. Cut into wedges and serve. Serves 8.
Preheat oven to 390 degrees F. Grease a straight-sided 8 inch round baking dish*(see note below). Mix the shredded potatoes with 1 tablespoon melted butter, 1/2 teaspoon salt and the Parmesan cheese. Press into the bottom of the round baking dish. Bake for 35-45 minutes (or longer) until the potatoes start to brown. Remove from oven. ~
Cook the sausage in a medium-sized skillet until almost done. Remove the sausage and drain on paper towels. Cook the bell pepper in the sausage drippings with the canola oil added. (I have found that the Italian sausage I use is not greasy). Remove peppers from the pan and drain. Lightly cook the scallions. Remove scallions from pan and drain.
Lower the oven temperature to 350 degrees F. Whisk the eggs and the half and half together. Add the potato flakes, 3 tablespoons melted butter, 1/2 teaspoon salt and the nutmeg. Whisk again. Sprinkle the Jarlsberg (or Swiss) over the cooked hash brown crust. (You cannot substitute cheddar-it is too greasy). Sprinkle the sausage, red pepper and scallions over the cheese. Pour gently, filling the dish with the custard mixture. Place in the oven with the rack in the middle. Pour more of the custard mixture into the dish until the dish is as full as possible. Sprinkle paprika over the top. Cook for 35-45 minutes, or until the edges have started to brown and a knife inserted into the center comes out clean. Coolon wire racks. Can be served hot or room temperature.
Yield: 5-6 pieces of quiche.
Serves 8
Butter the bottom and sides of a 9" x 13" or 8'; x 12" baking dish.
In a large skillet over medium heat, break up sausage and saute with olive oil and onion until golden brown, about 10 to 12 minutes. Remove from heat and set aside. Meanwhile, if using fresh bread, lightly toast and set aside.
In a medium bowl, whisk rosemary. cream, half-and-half, eggs, salt, and pepper, and set aside.
Lay half of bread in buttered baking dish, sprinkle with half of sausage mixture, half of tomato slices, and half of cheese. Repeat layering with remaining bread, sausage, tomato, and cheese. Slowly pour egg mixture over top. Cover and refrigerate 30 minutes or overnight.
Preheat oven to 350 degrees. Uncover and place baking dish on a baking sheet to catch overflow. Bake 40 minutes, or until golden brown. Allow to sit 10 minutes before serving.
