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Thom-Speed Tested Recipes

August 19, 2009

I have been cooking up a storm in the past few weeks so I wanted to share some recipies that I found and LOVE!

We decided to have UK food day at work so I decided to make scones. I used blueberries instead of strawberries and these were fantastic. They are insanely unhealthy but so worth it!

Strawberry Scones
1999, The Barefoot Contessa Cookbook, All Rights Reserved
Prep Time: — Inactive Prep Time: — Cook Time: — Level:
— Serves:
14 to 16 large scones Ingredients
4 cups plus 1 tablespoon all-purpose flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup small-diced dried strawberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
Directions
Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.

Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

Mike and I love buffalo anything and I have tried to make chicken with just plain buffalo sauce but it never tasted right. I found this recipe, made it tonight and loved it! I did not use the full stick of butter, not even 1/4 and it still turned out great!

Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad
Recipe courtesy Bobby Flay, 2008
Prep Time: 35 min Inactive Prep Time: — Cook Time: 15 min Level:
Intermediate Serves:
4 servings Ingredients
1 stick unsalted butter
2 cloves garlic, chopped
8 teaspoons plus 2 tablespoons ancho chili powder
1/2 cup hot sauce (recommended: Frank’s)
2 tablespoons honey
Salt and freshly ground black pepper
4 French-cut chicken breasts
2 tablespoons plus 2 teaspoons ground cumin (8 teaspoons)
Directions
Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat. Melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper. Remove about 1/4 cup for garnish, and keep both portions warm.

Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper. Drizzle canola oil over the both sides. Grill skin side down over medium heat, uncovered, until the skin is nicely charred.

Flip the chicken, moving it to indirect heat, and brush with a good amount of the hot sauce glaze. Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes.

When chicken is done, remove from the grill and spoon blue cheese sauce over each piece. Drizzle the 1/4 cup reserved glaze over.

On Monday the cafe at work was serving Potato and Leek soup. I could not resist and after I just craved more. I found a recipe and tonight I went to town. Such a good comfort soup and actually not that unhealthy. It will be a favorite meal come winter.

Cream of Potato Soup
2 tsp olive oil
2 medium leek(s), washed well and coarsely chopped
3 medium garlic clove(s), minced
1/3 tsp dried parsley
1/3 tsp chives, dried
1/3 tsp dried tarragon
4 medium Yukon Gold potato(es), peeled and cut into 1/2-inch cubes (about 2 pounds)
4 cup(s) canned chicken broth, reduced-sodium, or vegetable broth
12 oz fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
6 tsp chives, fresh, chopped

Instructions
Heat oil in a large stockpot over medium-high heat. Add leeks and garlic and sauté until soft, about 3 to 5 minutes. Add dried herbs and stir to coat; cook until herbs are fragrant, about 1 minute. (Note: You can substitute 2 teaspoons of fines herbes for the dried parsley, chives and tarragon, if desired.)
Add potatoes and broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and cook until potatoes are fork-tender, about 10 minutes.
Puree 4 cups of potato mixture (mostly potatoes with a little broth) in a blender or food processor until smooth. Return puree to pot, add evaporated milk and cook 1 minute to heat through. Season to taste with salt and black pepper.
Ladle soup into bowls and sprinkle with fresh chives.

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