4 posts tagged “makemecook”
This last time we went, we ordered their Chilean Sea Bass and I made sure to pay specail attention to each lovely and wonderful bite, trying to dissect the ingredients and give it a shot at home.
Welp... I nailed it pretty much as close as you could probably get. For the whole story and for the succulent recipe you should go over here:
Umi-Style Chilean Sea Bass
Do it... you know you wanna!
Well, I figured since I gave you orgasmic pot roast last time, that I would give you a sexy mango recipe this time.
Long story short... I had some mangos that needed eating ASAP or they were going to get tossed. Hating to waste food and musing with Rasmus (he's my man-muse) I devised a delicious Mango Preserves infused with Lime and Chili essences. Not only is it divine, it's fookin' sexy too.
Only click this link if you are ready to have a fruit sex you up.
I'm so serious, it's not even funny.
Word.
I want to have fruit sex me up, Baby! Gimme the Mango Preserve Recipe, ya pha-reak!
I have a recipe for you too... isn't that nice. I want you all to have orgasmic nostrils too. Well, those of you who are meat eaters anyway.
Savory Drunken Fall Pot Roast Recipe
Don't say I don't love ya ;)
You've all been lovely listening to me whine and moan about these damn migraines. I decided to not let myself get beaten yet again (yesterday was BAD) and I decided that I needed to get some food "up in mah bellay". Well... it was early, or early for the Migraine Queen anyway. And I wasn't in the mood for a drumstick or a piece of halibut, I was in the mood for something bready and breakfasty.
Well... enter the scone. It's quick, it's easy and dammit nothing really beats a piping hot fresh scone fresh out of the oven with a little cream and berry preserves on it. So off to the kitchen I drug myself and began to pump out a dozen deliciously crumbly and moist hot scones.
I thought... well if I am going to actually talk about these things I should prbably put up a recipe for you guys and gals. It's simple, it's classic and it is no frills. You could add herbs, or shreded cheeses, or dried currants, or poop from the backyard... whatever you like. This is a good base recipe that you can experiement with make your own Scone Medicine.
Kelly’s Scone Medicine
2 cups/280 grams Flour
1/4 cup/50 grams White Sugar
2 teaspoons/10 grams Baking Powder
1/2 teaspoon/2 grams Salt
1/3 cup/76 grams Cold Butter (cut into chunks)
1 large (that's metric large too) Egg (lightly beat that sucker)
1/2 cup/120 ml Whole Milk
Preheat your oven to 425 degrees F (220 degrees C).
You can put down a piece of parchment on a cookie sheet if you want to prevent the scones from sticking, but you don’t have to if you don’t have it. Just make sure to remove the scones from the ungreased cookie sheet while they are still hot.
Okay the mixing part.
Combine all your dry ingredients into a bowl. Mix it up… see that was easy! Okay now take that cold butter and toss it in that dry stuff you got there and use a pastry blender to “cut” the butter into the dry mixture. If you don’t have a pastry blender you can use forks or two knives. Don’t do this in a food processor or with an electric blender, that will overwork your dough and you will end up with doorstops instead of flakey scones. We don’t want that do we.
Okay, keep cutting that butter into the dry stuff until it looks like a coarse meal, like little balls of butter and flours about half the size of a green pea. Now we are ready for the egg and milk action. Combine your slightly beaten egg with the milk, mix it up good until the milk turns all pale yellow then dump it into the flour and butter mixture. Using a large spoon (of the wooden variety is my preferred spoon) start mixing in the milk and egg. Don’t over mix, you are going to JUST mix it to get the flour stuff all moist. This dough will be sticky, so don’t fret.
Divide it up into 3 equal portion. Take one portion out and put it onto a well floured board. You are going to knead it about 5 or 6 times. The trick is when you press your dough flat, flip it over then fold, then press flat again. Repeat that the 5 or 6 times I mentioned. What you are doing is folding the floured side together, this is what makes those lovely flakey layers you are after.
Now make that kneaded dough into a little mound about 5 inches (12.7cm) in diameter. The center of your little mound should be slightly higher than the outside rim, so it’s kind of like a dome. Now take a big knife and cut it into half and then half again so you have 4 (and that is 4 for you metric users out there) equal pieces.
Now what I like to do is brush the tops of my scones with milk then sprinkle a pinch of turbinado sugar onto them. You don’t have to do this, you can leave them plain if you want.
Stick them on your cookie sheet and bake them for about 10-12 minutes until they are golden brown. Top them with butter, clotted cream or marscapone cheese with fruit preserves. YUM!
Now go make and take your medicine!
