I chopped, diced, and stirred my way through a sunny Saturday afternoon. In addition to cooking up some spiced biscotti, I decided to take out the little blue crueset for dinner. 😀
At first, I almost felt intimidated to use it and came close to using some banged up pots and pans instead. The crueset just looked so perfect and refined. But then I told myself that it made no sense to just look at it. I needed to use it. Think like Julia, Sarah. No fears!!
As the soup approached a rapid boil, I found myself carefully scraping down the sides with a fancy wooden spoon, taking in the earthy aromas of the rustic soup. And when it was time to make sure it was finished? I taste tested it with that little wooden spoon, which left me feeling oh so French.
I’m glad that I finally approached this friendly kitchen companion, aka, the little blue crueset. It’s got the looks and all of the charm. 😉
On the menu for tonight was my favorite Vegetarian Split Pea Soup! (click for recipe) Courtesy of Moosewood Cookbook. You could cook this down even further to get it thicker and creamier depending on how you like your pea soup.
On the side, I made some rosemary foccaccia scones (from a different, Moosewood Restaurant cookbook) which I love to (a) EAT because they are so full of flavor and spice from the garlic & pepper (b) BAKE because they’re so quick and easy. I love that there’s no kneading required. They’re on the table in no time. 😀
Biscuits a la Focaccia—courtesy of Moosewood Resturatant Cookbook Classics, with some tweaking involved 😉
- 1-1/2 T. olive oil
- 2 garlic cloves, minced
- 1 tsp ground black pepper
- 1/2 T. dried rosemary, crushed
- 2 c. whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 T. cold butter
- 3/4 c milk + 3/4 T. lemon juice, combined together (this is a “cheater version” of buttermilk, but you could also use 3/4 c. buttermilk if you have it!)
- Preheat oven to 425F. Spray baking sheet with cooking spray.
- In small skillet, heat 1 T. oil with garlic, pepper, and rosemary. Simmer for 1 minute. Remove from heat.
- Sift flour, baking powder, salt, and baking soda into a mixing bowl. Using two knives (or a pastry cutter), cut butter into flour until evenly distributed. Add seasoned oil and mix well. Quickly stir in milk mixture to form a dough that’s soft and a little sticky.
- On a lightly floured surface, pat dough into an 8-inch circle about 1/2 inch thick. Cut into 6 equal pie-shaped wedges and transfer them to prepared baking sheet. Brush tops with 1/2 T. olive oil and sprinkle with extra rosemary..
- Bake for 18-23 minutes until golden. Don’t overcook. Serve immediately.
The rest of the day was filled with long walks and icecream!!!
Thank you Dad for the fun treat! 😀 I ordered a reeses peanut butter cup friend-z which was full of peanut butter-y swirls, chocolate fudge and peanut butter cup chunks. It’s officially feeling like summer!
Question: What is your favorite food (or food category) to bake in the kitchen? I love baking muffins. They’re so much fun and practically always come out delicious as long as they have the right balance of sweetness and softness. 😀