POLENTA-ALMOND CAKE WITH APRICOT & ORANGE

The last time I had polenta cake, it was a lemon flavored cake with a delicious blackberry compote. Sounds incredible, doesn’t it? Well, it was, and I wanted to come up with my own version of a delicious polenta cake. Think my Persian-ness came out in this one… again. 

There are many recipes out there for a polenta cake, and they are great for anyone avoiding gluten. With the addition of ground almond meal, polenta and almond together make a great loose crumb cake… even better as a muffin. I was looking for something more cake-like, with a finer crumb, which means I added a bit of wheat flour. So this recipe is definitely not gluten-free. But delicious none the less. 

Ingredients: 

1 1/2 cups ground almond meal/flour 

1/2 cup polenta (coarse cornmeal) 

1/2 all-purpose flour + extra for dusting chopped apricots

3/4 cups granulated sugar 

1/4 teaspoon kosher salt

1 1/2 teaspoon baking powder 

1 cup (2 sticks)  unsalted butter, melted 

3 large eggs, room temp 

1 pound fresh apricot, halved/stoned and peeled (optional) 

2 teaspoons ground cardamom 

1 teaspoon (packed) fresh orange zest 

1/2 teaspoon almond extract 

Make: 

1. Preheat your oven to 350 degrees and prepare a loaf cake pan with baking spray or butter. 
2. In a mixing bowl add the eggs. With a hand mixer or in a stand mixer beat the eggs for two minutes. Gradually add the sugar and beat until the volume has increased and the mixture I pale yellow. Gradually add the melted butter while mixing, but don’t over mix to prevent breaking. Add the almond extract and mix. 
3. In a separate bowl combine the ponta, ground almond, flour, baking powder, salt, and orange zest. Stir to combine. Add the dry ingredients to egg-butter-sugar mixture and hand mix in with a wooden spoon. The idea is to keep the volume of the egg mixture and to not over work the flour. Mix until everything in combined evenly and you have a nice tick cake batter.
4. Rough chop the apricot and toss with a spoonful or two of flour. 
5. Pour half of the batter into the loaf pan. Add half the chopped and dusted apricots on top. Pour the remaining batter on top, adding the last half of the chopped and dusted apricots. 
6. Place the loaf pan into the oven and bake 50-55 minutes, testing for doneness in the center of the cake. Remove the cake and let it cool for 15 minutes, then turn out onto a wire rack to cool. 
7. Dust the cake generously with powdered sugar. Slice when cooled and dig in! 

GREEK POTATO ROLL

NO,  not a roll like a dinner roll (because Y'all know I love the bread!) … but a roll like.. a roll of thinly sliced potatoes, stuffed with creamy-lemony-ricotta, ground meat sauce, and rolled up into a log, baked, and sliced! 

So I saw something similar perusing the Facebook, but they made it more Italian.. which I love as well. It was filled with the same idea of ricotta, and oh yeah spinach, and was loaded with tons of mozzarella that just melted and oozed all over the place. Pure heaven!

But I was wanting something more on the greek side. That same flavorful ground meat and tomato sauce but with a hint of oregano and anisette thrown in for that Greek feel. I also added fresh lemon zest to the ricotta that really made the whole dish pop. And was so glad I did! 

Try it out, and by all means, load it with whatever you and yours would enjoy. This is just how I rolled! (did you see what I did there?) 

Shingles potatoes. Add Parmesan and pop into the oven until golden brown and cheesy. 

Ingredients: Feeds 6-8 depending how hungry

3 pounds russet potatoes, cleaned and peeled, sliced thinly 

Extra Virgin Olive Oil

1 pound lean ground hamburger or turkey 

1 medium onion diced

3 garlic cloves smashed and chopped 

1 1/2 cups tomato sauce 

Like icing a cake!

8 ounces whole milk ricotta 

1 cup crumbled feta cheese

1/2 cup shredded parmesan 

6 cups fresh baby spinach 

Zest of a large lemon 

In The Kitchen With Scotty “Cook’s Line Seasoning”

3 teaspoons dried oregano

2-star anise 

Lemons cut into wedges for serving 

Make: 

1. Begin by preparing a medium sheet pan (I used an 11x17)  by lining it with parchment paper. This will help with the rolling later. Brush the paper with olive oil and set aside. Preheat your oven to 400 degrees. 
2. Slice the potatoes thinly and evenly. Preferably with a mandoline, or your one good eye and a sharp knife. Either way, watch your fingers! You may not need all of the potatoes but you will have back up for size and consistency if needed. Begin shingling (overlapping) the potatoes on the parchment paper in even rows. Do this until the entire pan is one nice fish-scale” looking layer. Sprinkle the entire layers with the shredded parmesan and pop into the oven for approximately 20 minutes, or until golden brown. Remove and let cool. 
3. Now for the filings: While the potatoes are cooking, begin heating a frying pan with a little olive oil. Add the chopped onion and garlic and cook until tender. Next add your ground meat and brown, season with a pinch or two of the Cook’s Line Seasoning, or your own salt and pepper. Drain off any excess fat. 
4. To the frying pan add the tomato sauce, oregano, and star anise. Stir to incorporate everything, cover and let it slowly simmer for 15 minutes. Taste for seasoning then Remove from the heat and let it cool. 
5. In another pan add a glug of olive oil and begin to heat gently. Add the fresh baby spinach, a dash of Cooks Line Seasoning, and sauté the spinach to a nice soft bright green consistency. Drain off any excess water. 
6. IN a mixing bowl add the ricotta cheese, lemon zest, and feta cheese. Mix well to incorporate all of that flavor. Then add the sautéed spinach. Go ahead and give it a taste, and add Cook’s Line or your own salt and pepper to taste. Everything seasoned properly, guys! 
7. Okay, now that everything is made let’s build the roll! Start by speeding out the ricotta and spinach mixture over the cooked potatoes… just like you were icing a cake. Follow that up with the cooled meat mixture (don’t forget to remove the star anise). Spread it out over the ricotta evenly and to the edges of the potatoes. The starting at the bottom of the pan, lift up the parchment paper and gently fold in the potatoes… starting your roll. Use the paper to help lift and evenly roll the potatoes to the top of the pan. Once rolled it should resemble a log. Tighten the roll with your hands if need be, and carefully center it to the middle of the pan. 
8. Place the roll back into the oven to let it bake and brown on the outside. Bake for 15-20 minutes until golden brown. 
9. Remove the potato roll from the oven and ket it cool at least 10 minutes before slicing. Cut a slice at least 1 inch thick and serve with fresh cut lemon for the extra kick if citrus. Creamy, hearty, flavorful, deliciousness!

Right out of the oven! 

ORANGE-PISTACHIO BUTTERMILK SCONES

So it seems I woke up this fine Sunday morning, after having a great night out with friends… craving scones… which looking back on my other scone recipes seems to be a recurring thing. Out with friends having a great time the night before equals new scone recipe the next morning! You're welcome.  

Having not planned a Sunday morning scone bake-off, I used what was available to me in my kitchen.. which how all good recipes start off, right? The three magical ingredients for this venture were Orange, Pistachios, and Buttermilk. The rest of the recipe is just my basic scone ingredients and a lot of finger crossing. 

Introducing Emily to my new favorite "watering hole", Ponyboy...  or as I like to call it "The Sunday Scone Enabler". 

I hope you enjoy this version… and please, go out and have a great night with friends! 

Coffee helps... and Jazz in the background. 

Ingredients:  Makes 1 dozen 2-inch scones 

2 cups All-Purpose Flour 

What I had on hand, mad e a delicious morning treat... with lots of coffee.

1/2 cup granulated sugar

1/2 teaspoon Kosher Salt

1 teaspoon baking powder 

1/4 teaspoon baking soda

8 tablespoon (1 stick)  unsalted butter, cubed

1 large egg, beaten 

1/2 cup + 2 tablespoons whole buttermilk 

1 tablespoon fresh orange zest 

1 teaspoon vanilla 

1/4 teaspoon almond extract 

For The Glaze 

1 cup powdered sugar 

2 tablespoons fresh orange juice 

1/4 teaspoon almond extract 

1/4 cup finely chopped or ground roasted pistachio 

Cutting In the butter. 

Brush the tops with Buttermilk or heavy cream!

Ready for the oven!

Make: 

1. Preheat your oven to 400 degrees and prepare a baking sheet with baking spray or Silpat liner. In a large mixing bowl combine the flour, salt, sugar, baking soda, and powder. Stir around to combine. 
2. In a liquid measuring cup pour in the buttermilk to measure out one-half cup. Add the whole egg, vanilla, almond extract, and the fresh orange zest. Mix until the egg is beaten and all the ingredients are combined. Set aside. 
3. To the dry mixture add in the cubed butter. With a pastry cutter, a fork or your hands, cut/rub in the butter with the dry mixture. The butter should be cut in enough to resemble a coarse meal texture. 
4. Pour in the buttermilk mixture and with a spoon gently mix in until you have a nice wet dough. Turn the dough out onto a lightly floured surface and knead lightly. Turning the dough over until it is slightly firm and less sticky. Roll the dough out to half or three-quarter inch thickness. Using a 2” cutter, dip the cutter into flour and cut the scones out as you would cutting biscuits. Place the scones on your prepared baking sheet. 
5. For extra richness and color, brush the tops of the scones with buttermilk or heavy cream. Place the scones in the oven and bake 15 minutes or until golden brown. Remove the scones from the oven and allow to cool before glazing.
6. For The Glaze:  In a mixing bowl add the powdered sugar. To that add the t tablespoons of fresh orange juice, vanilla and almond extract. Mix vigorously until smooth and flowing. Add one teaspoon of glaze to the tops of each cooled scone and allow it to drizzle over the sides. Sprinkle the tops with the chopped or ground pistachio. Serve the scones on a platter, plate, or pastry tier, and enjoy!

CHEESE SOUFFLÉ

I recently purchased a Charlotte mould, one: because I’m a freak for any kind of cooking/baking ware and two: because I was up late one night watching old Julia Child’s The French Chef programs on YouTube. 

This particular episode featured her Cheese Soufflé. I don't know about you guys, but when something stays in my head for over an hour, that means my inner “me” is saying “DO IT!”. 

So I did it… and IT was wonderful. 

A few things to remember that Julia pointed out and I recalled while working this recipe out… 

Do generously butter and line the inside with grated cheese. I used parmesan (I think she did too). It not only helps prevent the soufflé from sticking but also gives the sides and bottoms a nice “crust”.  

Do use a smaller in diameter and taller in height container, like a charlotte mould. This allows the soufflé to grow and climb up the sides. Shorter and wider (like myself) spreads (again, like myself.). 

While baking the soufflé in a non-commercial oven I used the Convention (no fan) setting. I’ve made soufflé before in a commercial oven, happens all the time in restaurants, but prefer the standard oven setting at home. If you do choose to use the Convection (with fan) setting you might want to reduce the temperature 25 degrees to 350 degrees.  

Mise en Place... get everything ready to go!

The Aluminum foil collar is your friend! Prepare the collar as part of your mise en place and butter/cheese it well. 

For those that have not made a soufflé before, as with all first time attempts in the kitchen, don’t lose hope if your soufflé “flops”. Try again! The soufflé, any soufflé, is a wonderful kitchen flashback recipe. It’s delicious, interesting, and is not as intimidating as you would expect. 

Oh… and don’t open that oven! Let it do it’s thing for a good thirty minutes before your curiosity gets the best of you or it will deflate and never come back. Use the oven light if you must! 

Ingredients: 

8 large eggs (room temp) separated: 6 yolks and 8 egg whites 

3 ounces Gruyère cheese, shredded 

2 ounces Emmental Swiss Cheese, shredded 

1 1/2 cups whole milk, heated 

4 tablespoons unsalted butter, plus extra to coat the inside of your mold

4 tablespoons flour 

1 teaspoon In The Kitchen With Scotty “Cook’s Line” Seasoning (or kosher salt and black pepper to taste) 

1/4 teaspoon grated nutmeg 

1 teaspoon Sriracha 

1 teaspoon Cream of Tartar

grated parmesan cheese 

Buttered and cheesed... ready to be filled. 

Make: 

Ready! Remove the collar and make a mad dash to the table! 

1. Prepare an aluminum foil collar for the container you’re baking the soufflé in. The soufflé will rise and the collar prevents it from spilling out into the oven. Butter the inside of the collar and coat with grated parmesan cheese. Just like you would do when buttering and flouring a cake pan. Pin or paper-clip the sides if needed… tape will melt. 
2. Shred the two cheese with a box shredder and combine together. You need about 1 1/2 cups total of shredded Gruyère and Emmental. 
3. Preheat your standard (convention) oven to 375 degrees.
4. Separate your eggs and let them come to room temp. 6 egg yolks in one bowl and 8 egg whites in a separate clean bowl. Remember, just a small drop of egg yolk or any kind of fat will prevent the egg whites from whipping up… pay attention while doing this. 
5. Make your thick white sauce: The white sauce is your base for the soufflé. Add the butter and flour to a sauce pot to make a roux. Cook the roux for five minutes. Gradually add in your milk, nutmeg and Cook’s Line Seasoning. Cook the sauce until thickened. Cover the surface with plastic wrap to prevent a “skin”. 
6. Begin whipping your egg whites. In the nice clean mixing bowl that your egg whites are in, begin beating the whites until frothy. Add the Cream of Tartar and continue beating to a nice glossy stiff peak. 
7. Pour the thick white sauce into a large separate clean mixing bowl. You will be folding in the egg whites to this bowl so make sure it is large enough. A few at a time, vigorously mix the egg yolks until all have been combined. Add the Sriracha (or a few shakes of Tabasco sauce) and mix in. 
8. Scoop out a large spoonful of the whipped egg whites and mix it in with the white sauce. This loosens up the white sauce to make folding in the reaming egg whites easier. Add the rest of the whipped egg whites to the bowl and carefully FOLD. With a rubber spatula start in the center of the bowl, go down, then slowly bring the sauce up from the bottom and over the whipped eggs whites. Sprinkle in half the shredded cheese and fold it in as well. Continue folding in the whites and cheese orating your bowl as you go. Sprinkle on the rest of the cheese (reserving a few pinches) and again fold in completely. 
9. Carefully pour in the soufflé into your buttered mould. Even out the top and draw a trench around the outer center of the soufflé with your spatula. Sprinkle the top with the small amount of remaining shredded cheese. While baking this will create a center peak and give it a nice hard fried cheese flavor. 
10. Bake the soufflé 45-50 minutes. Ovens vary, and my soufflé needed 50 minutes. If unsure check it like you would a cake. Insert (carefully!) a skewer or knife in the center to see if it draws out “clean”. 
11. Have everything and everyone ready to go before you serve the soufflé… that is if you want your efforts in soufflé making to make a visual impact. Soufflés will deflate after a short time once out of the oven. 
12. This wonderfully cheesy, flavorful, dish is great for a seated brunch or lunch. Perfect with fresh fruit! Have fun with this and enjoy!  It truly is a delicious dish.

CROISSANT BREAD PUDDING WITH APRICOT, CHOCOLATE, & APRICOT BRANDY CARAMEL SAUCE

It's a simple story, really. I made a batch of homemade croissants one night, had some leftover, and made bread pudding the next night. I also had the apricots and chocolate... the almonds... brandy and apricot preserve... so it made this whole weekend experiment a lot easier. And THANK the dessert gods I did!! Dang, this is good! I hope you enjoy and much as I did. We did. Mostly me, because I kept it all. 

Ingredients: 

roughly 10 stale croissants, diced 1” (roughly 9-10 cups)

4 large eggs, plus 2 large egg yolks

2 cups heavy cream

2 cups whole milk

1 cup light brown sugar, packed 

1 cup granulated sugar 

1 cup dried apricots, cut in half

Adding in the cream and milk. 

4 ounces semi-sweet chocolate, rough chopped (may use chocolate morsels or chips)

2 teaspoons good vanilla extract

1 teaspoon almond extract 

1/4 cup sliced almonds

1-2 tablespoons unsalted butter

Make:  

1. Begin by boiling water and pouring enough over the dried apricots to cover. Set aside for 15 minutes. Butter the inside of a large casserole dish or high sided oven-proof skillet.
2. Dice the stale croissants, or any rich dough based dinner rolls, into 1-inch pieces. Place into a large mixing bowl. Add the roughly chopped chocolate, morsels, or chips.  Drain and pat dry the halved apricots. Add to the bowl along with the bread and chocolate then set aside. 
3. In a separate bowl, combine the whole eggs and the egg yolks. Give it a nice mix with a whisk until smooth. Add the brown sugar and the granulated sugar and begin to mix vigorously. Whip until pale brown and smooth. Pour in the cream and milk along with the vanilla and almond extract. Mix in thoroughly and set your custard aside.
4. Give the bread, chocolate, and apricots a nice toss with your clean little hands. Scoop out the tossed mixture with your hands and place into your buttered casserole dish. Pour the custard slowly over the bread mixture making sure every inch gets coated. Pour enough in until it just reaches the top of your casserole dish. With a spoon or rubber spatula gently push the bread down into the custard to make sure the bread is somewhat submerged. Let the mixture soak covered for one hour. 
5. Begin to preheat your oven before the hour-long soak is complete. After an hour uncover your pudding and sprinkle the sliced almonds on top. Place the bread pudding into the oven and bake for approximately 40-45 minutes or until the center has puffed up and there is slight jiggle. Remove from the oven after cooking and let the bread pudding cool and set-up while you make the caramel sauce. Yes.. I said Caramel Sauce. 

Soaked and ready for the oven!

Apricot Brandy Caramel Sauce

1 cup sugar 

1/2 cup water

2 teaspoons fresh lemon juice 

1/2 cup good quality Apricot preserve 

4 ounces brandy 

4 tablespoons unsalted butter 

small pinch of kosher salt

1. Combine the sugar, water, and lemon juice in a heavy bottom saucepan. Mix together and begin to heat to simmer stirring occasionally. 
2. In a separate pan add the brandy and ignite to burn off excess alcohol. Do this carefully and mindfully. It helps to gently warm the brandy in the pan first then ignite with either a long handled lighter or tipped gently towards a flame. Swirl the lit brandy around to burn off the alcohol. Add the apricot preserve into the brandy and gently simmer. 
3. When the sugar water and lemon syrup starts to lightly turn amber, really pay attention because the caramelization will come on quick. Keep stirring and when it starts to turn a medium dark golden brown remove from the heat… still stirring. It will continue to cook and darken further. 
4. Gently pour in the apricot brandy syrup into your caramel. It will bubble a bit and that's okay, just keep stirring. Add in your knobs of butter to finish off your caramel sauce and mix in. 
5. When ready to dig into your bread pudding, scoop or siliceous a nice serving onto a plate or pasta bowl. Gently pour on the apricot brandy caramel sauce… and dig in! 

PIMENTO CHEESE

Summer in later 1970’s and most of the eighties in Sapulpa, Oklahoma were the songs of the cicadas singing in the black oak trees, the smell of coconut suntanning oil and the subsequent residue skimming on the surface water of our family’s swimming pool, and pimento cheese sandwiches after a long day of swimming. 

Those are some of the fond memories I have growing up this time of year. As far as the pimento cheese goes, I am sure my mother could have made it, but as with everything during that time, it was easier to purchase a large tub of pimento cheese and be done with it. 

Many years later while in school at Oklahoma State, I met a wonderful woman named Donna Davis… or DJ for short (Donna Jean). Donna was the mother of one of my best friends from school and forever friend now, Stacy Davis Valleroy. As good friends do and those relationships develop, families intermingle, and memories are made. I remember Donna Jean Davis’ pimento cheese. 

My Sweet Fay and Donna Jean.

Donna was a great cook. Raising and feeding five kids, three boys and two girls, you had to be. Now what I remember of Donna’s cooking, it wasn’t anything experimental or grand. It was J&B scotch at the four o’clock cocktail hour, and simple meals made right. The Davis kids knew good food having grown up in their father’s hotels, traveling to Aruba and California yearly, and just having a mother knowledgeable in the use of good (mostly pre-made) ingredients but resisting the “tub” of whatever whenever she could. 

The first time I had Donna Jean’s pimento cheese… homemade pimento cheese that is… was kind of like the summer’s day that we had today. Hot but not too muggy, bright skies with big pillowy clouds, and a chance to lay out by the pool (This time with “Refresh 360” Sunblock instead of the coconut tanning oil.). Walking back to the Davis family kitchen, Fay (that’s what I call Stacy… I know, so many names. ) pulls out a clear plastic container from the fridge along with some toasted baguette slices and says “here... try this.” It was Donna’s pimento cheese, and I think my eyes rolled back into my head from sheer gratification. Small shreds of sharp cheddar cheese, just the right addition of mayo with a bit of sugar, and the right amount of pimentos that it flavored the spread without being a nuisance of having too much pimento. 

Donna always made sure she had pimento cheese at the ready when I came over… and once or twice it was on hand when I popped in unannounced, with a “I figured you’d be around soon.” from Donna. Gosh, I miss that from her. Not just the pimento cheese, but the stories she would tell, the endless discussion of food, and the encouraging prods (without being too “involved”) of the dreams I had for myself as a chef. That’s a good food memory from a remarkable woman, and I miss her as much as her children do. 

So, here’s my version of Pimento Cheese. After years of asking for the recipe I never actually got a written down version from Donna Jean… just snippets of her telling me how she made it anytime I asked. The same holds true for her Jezebel Sauce. Yes, THE Jezebel Sauce* from Scotty’s Restaurant and In The Kitchen With Scotty. My Jezebel isn’t quite the way she made it (Donna used pineapple jelly and orange marmalade ) but I would never have had it at Scotty’s Restaurant or now with In The Kitchen With Scotty without her. 

Pimento Cheese 

Ingredients: 

12 ounces mild cheddar, finely grated 

5 ounces white Irish cheddar, finely grated 

8 ounces pimentos, drained 

1 1/2 cups or 15-ounce jar, good quality Mayonnaise 

3 tablespoons granulated sugar 

1 tablespoon fresh lemon juice 

1/2 teaspoon Soul-Licious Soul Food Seasoning (or salt and pepper to taste) 

Make: 

1. The trick to Donna’s pimento cheese and one that she stressed to me more than anything, and that I agree with, is that the cheese has to be finely shredded. I hand shred on a box grater using the finer grating side. Donna hand shredded in the beginning but switched to pre-made finely shredded cheese she could buy at the store because her hands would get tired. (Donna would say s’redded cheese, and it always cracked me up!). 
2. Shred both of the cheeses into a bowl and add the drained pimentos on top. In a separate bowl mix the mayo, sugar, lemon juice, and seasoning. Whisk until smooth and all the sugar has melted away into the dressing. 
3. Pour the dressing into the cheese and pimento bowl. With a fork gently stir in/toss everything to combine. Do not mix too hard or you will mash up the finely s’redded cheese. Cover and let rest in the fridge for at least an hour. Store covered for one week… if it lasts that long.

*Two months before Donna passed, I ran into her at the grocery store… well, actually she saw me in the parking lot and had her driver drive up to my vehicle where I was loading in my groceries. 

“Where’s my muuuuunnny?” Donna yelled from the passenger window

“Your money for what?” I said back laughing

“My munny for the Jezebel Sauce you’ve been selling. That’s Myyyyyyyyyy recipe!” and while laughing they sped away.

CHOCOLATE PLAITED BRUNCH LOAF

Say what? What is a plaited loaf? Simply, plaited means to braid or weave. Typically plaited loaves are made of Challah bread. They are beautifully woven into a simple braid, or even up to eight strand braids. I haven't quite mastered that bit, as far as an eight strand braid, but I can do a mean three strand braid and with extra mental power can knock out Paul Hollywood’s plait… which I have included as a link instead of trying to explain. 

So, who knows why, and I try not question inner cravings, but as warm as it has been kicking off the summer solstice I have been craving fresh baked bread. Yes, not the typical “…but it’s swimsuit season!” craving I would prefer ( I wish I could get a craving for dust and lemons this time of year) but a craving none the less so I am going for it. 

I also had the desire to make a plaited loaf. Not just any loaf mind you, but a rich, tasty, duel flavor loaf; One of those flavors being chocolate! 

I have a rich dough recipe that I like using on occasion, almost brioche style (without the eggs), but with the addition of crème fraîche. The crème fraîche really adds that rich European flavor that I love and also adds almost a malted flavor to the chocolate portion of this dough. If it is hard for you to find crème fraîche or you just are not crazy about the flavor, you may substitute whole sour cream. Not that 2% or fat-free nonsense, go full on sour cream…. and forget for a moment that it is swimsuit season. 

Ingredients: 

1 cup whole milk 

5 tablespoons unsalted butter 

1/4 cup granulated sugar 

1 packet of dry active yeast (.25 ounces/7 grams) 

2 1/2 cups bread flour 

1/2 teaspoon kosher salt 

4 ounces crème fraîche 

2 tablespoons cocoa powder 

Turbinado sugar for topping 

Work in the cocoa powder to the second dough.

Make: 

Two pieces equal size and length.

1. In a sauce pot gently heat the milk, sugar. and butter. Stir and heat until the butter has almost melted then set aside. The residual heat will continue melting the butter. Let the milk cool to “blood temp” or body temp. 
2. In a mixing bowl (for a stand mixer with dough hook attachment preferred. If not do so by hand) ) add the flour. On one side of the flour mound add your yeast... on the opposite side add the salt. Salt inhibits the yeast from doing its job, so keep them separated until it is time to start mixing. Attach your dough hook, and pour in the warm milk mixture. Turn on the mixer and let the dough hook start mixing and kneading. 
3. Add in the crème fraîche and continue the kneading. The dough will be soft and sticky but should pull away from the sides of the bowl after around 5 minutes of kneading. If not sprinkle in a bit of extra flour. Remember it is easier to add dry instead of adding wet when it comes to dough. 
4. Turn the dough out onto a lightly floured surface and begin to hand knead. Knead until the “stickiness” has turned into soft and satiny. Add a little flour when kneaded. Shape the dough into a football and cut down the center lengthwise creating two equal sized halves. Roll both halves into a smooth ball. Place one of the balls in a lightly oiled bowl and cover with plastic film. Leave the other half out on the table. 
5. Sprinkle the surface with one tablespoon of cocoa powder, place the second dough ball on top, and begin to knead. Knead until all the cocoa is incorporated into the dough. Add the the second tablespoon of cocoa and repeat the process. It will feel dry, but I promise if you keep kneading until you have a solid piece of chocolate dough it will eventually smooth out. Knead this dough by hand for 5 minutes or until you have a no streaks and all the chocolate is incorporated. Place in a second oiled bowl, cover with plastic film and let both doughs rise and double in size. about 45 minutes. 
6. One by one, turn out each dough onto the table. Punch down the air bubbles and flatten the dough into a rectangle. Flip the butter half into you like a baguette, and begin rolling the dough “snake style” into long equal sized pieces. About 20-25” long. Do both doughs this way. Lay one horizontal and the other on top creating an “X” shape. 
7. Now watch this video and see how Paul Hollywood does the plaiting: https://youtu.be/fCt07r01rCs . If you know how to do the common three strand braid and feel more comfortable doing that, by all means, please do so. Break the two doughs down to equal sized strands; either two chocolate and one plain, or Visa Versa. 
8. Once your loaf is plaited, place it on a baking sheet with oiled parchment paper. Add a loose covering on top and allow the loaf to rise 40 minutes. Preheat your oven to 400 degrees.
9. Brush the top and sides of your loaf with an egg wash, making sure to get into the weaving. Sprinkle the top with turbinado sugar for crunch and extra sweetness. Bake the loaf 15-18 minutes or until cooked through and golden. 
10. Remove from the oven and let the loaf rest at least 15 minutes before slicing. Serve with softend butter or raspberry jam. Perfect for brunch, or an “I’m not leaving the house all day” treat. 

MARBLED CHOCOLATE BANANA BREAD

This recipe comes to you via the three over riped banana in the bottom of my fruit bowl. And chocolate. 

Ingredients: 

2-3 ripe bananas, mashed

4 ounces semi-sweet chocolate

1/2 cup unsalted butter, softened 

1 cup granulated sugar

2 large eggs, room temp 

1 3/4 cup all-purpose flour 

1 teaspoon baking powder

1/2 teaspoon baking soda 

1/2 teaspoon kosher salt 

1/4 cup heavy cream

1 teaspoon vanilla extract 

turbinado sugar for the top

Make: 

Swirl figure 8

1. Preheat your oven to 350 degrees, and generously butter the inside of a 9x5 inch loaf pan
2. In a mixing bowl of your stand mixer or a handheld mixer, cream together the butter and sugar until light and fluffy. Add the two eggs one at a time and mix in completely, along with the vanilla. 
3. While that's going on combine the flour, baking powder, baking soda, and kosher salt. Give a good mix. Place the chocolate in a microwavable bowl, and in 20-second blasts, melt the chocolate in the microwave. Remove the chocolate when it’s just soft.. not completely melted. 
4. Add a little of the flour mixture to the creamed butter and begin mixing gently just to combine. Add half of the mashed banana and a splash of the heavy cream… mix to combine. Continue the process until all mixed and you have a thick muffin-like batter. 
5. Scoop out 1 cup of the batter and add it to the soft warmed chocolate. Hand mix completely until you have a nice smooth chocolate batter. 
6. In your generously buttered loaf pan, add a smooth layer of the banana batter. Scoop out to spoonfuls of the chocolate batter and add on top, finally filling in with the banana batter and the chocolate batter. With a bamboo skewer, a knife, a wooden chopstick from to go Chinese food, or anything else you can find, start making figure 8 swirls into the batter. Placing you instrument all the way to the bottom of the loaf pan and swirling figure-eight patterns produces the "marbling" effect.
7. Sprinkle turbinado sugar on top of the batter for extra crunch and sweetness, then place the loaf pan in the oven. Bake slowly for 1 hour and 5-10 minutes, or until your tried and true cake baking “doneness” stick comes clean. 
8. Let the loaf cool before slicing…. and enjoy! 

ITK CINNAMON ROLLS WITH PEANUT-BUTTER MAPLE ICING

Ingredients: 

For The Rolls: 

4 1/2 cups All Purpose flour 

1/2 cup sugar 

2 sticks butter, cubed 

1 cup milk 

2 eggs, lightly beaten. 

2 packages of yeast

1 teaspoon kosher salt

1 teaspoon In The Kitchen With Scotty "More Than Pumpkin Pie Spice" 

The Double D! Doubled Dough. 

1. Partially melt the butter into the milk. That means slowly heat the milk until the butter has partially melted. Add the sugar and remove from the heat. Remember if the liquid is too hot when using yeast, it will kill the yeast. However long you heat the milk be sure it has cooled down to at least 100 degrees before mixing with yeast. 
2. Add the flour, yeast, More Than Pumpkin spice, and salt into the mixing bowl of your stand mixer. Attach the dough hook and give the dry ingredients a mix. Pour in the tepid milk and butter and begin mixing with the dough hook. Immediately follow up with the beaten eggs.
3. Knead the dough in the bowl for approximately 6 minutes. The dough will be soft and sticky, but if the dough is too liquid and not gathering, add additional flour and knead until a nice soft and sticky dough forms. 
4. Remove the dough from the mixing bowl and add to an oiled bowl. Cover with plastic wrap, and place in a warm spot to rise. Let the dough double in size. 
5. On a floured surface turn out the risen dough. Grab your favorite rolling pin, flour it up, and begin to roll out the dough. Keep the rolled dough moving by lifting up the dough and dusting the surface again. Roll the dough out into a rectangle 18”x14” or as big as you can, but keeping the dough approximately 1/4 inch thick. 

More Than Pumpkin Pie Spice 

Filling: 

1 cup packed dark brown sugar

12 tablespoons melted unsalted butter

2 tablespoons ITK More Than Pumpkin Pie Spice

1 cup chopped walnuts - optional 

6. In a bowl combine the brown sugar along with the More Than Pumpkin Pie spice. Brush the surface of the dough with your melted butter, then sprinkle the spiced brown sugar mixture on top. Cover every inch of the rolled dough evenly. 

7.  Sprinkle on the chopped walnuts from top to bottom. 

8. Starting at the longest side of your dough, begin rolling up the dough into one long log. Keep the roll relatively tight and as even as possible. 

9. Trim off the uneven ends. Begin cutting your cinnamon roll 1 1/2- 2 inches wide… or wider if that’s how you want them; about 15 pieces. Place into a sprayed/oiled baking dish (give them room to rise) and cover loosely with a kitchen towel or plastic. Let your rolls double in size. 

10. Bake in 375-degree oven 25-30 minutes or until golden brown. Remove and let the rolls cool 10-15 minutes before icing.

Rolled and Panned... ready to rise. 

Peanut-Butter Maple Icing 

1/2 cup unsalted butter, room temp 

1 cup peanut butter (creamy or chunky) 

1 pound powdered sugar

1/4 cup heavy cream

1 teaspoon maple flavoring 

1/2 teaspoon Vanilla 

11. Cream the butter and peanut butter together until smooth. Mix in the vanilla and maple flavoring. Add in the powdered sugar in batches and mix in, alternating with the heavy cream. Scrape down the bowl and give a final mix. 

12. Give a nice dollop or scoop of the peanut butter icing on top of your warm cinnamon rolls. Dig in!

CONCHAS

My baking buddy Katie (@katality on Instagram)  knocked out a batch of fun and colorful conchas one day during her 30 days of baking so I wanted to give it a shot. 

The first time I had conchas and fell in love with their highly sweet and coffee dunk-able goodness was at a Mexican bakery in Austin Texas a few years ago. Since then anytime a big fluffy, BUTTERY,  concha has passed my way it has found it’s way to my belly. 

So why not knock out a batch and see how it goes? This recipe is a take on Chef Rick Bayless’ recipe… adjusting for my likes and of course for In The Kitchen With Scotty “More Than Pumpkin Pie Spice”. The cinnamon, cardamom and other spices in my More Than Pumpkin is perfect for conchas and combined with the light buttery rolls it’s a match made in concha heaven.

Bloomed yeast, flour mix, butter, and eggs ready to go! #MiseEnPlace

Ingredients: 

Makes 8-9 

That KEY ingredient! 

For The Sweet Roll

1 cup bread flour

1 1/2 cup all-purpose flour

1 teaspoon In The Kitchen With Scotty “More Than Pumpkin Pie Spice” 

1 rounded teaspoon kosher salt

1/3 cup whole milk 

1 package active dry yeast 

1 tablespoon +1 tsp sugar 

3 large eggs

1 cup butter (2 sticks), room temp 

For the Streusel Topping 

The streusel topping for conchas 

8 tablespoons butter (1 stick) room temp 

1/2 cup sugar

1 cup flour 

1 tablespoon More Than Pumpkin Pie Spice 

When ready to bake off the rolls, combine and mix all of the ingredients into a smooth soft “dough”. Cover and set aside until ready to use. 

Make: 

1. Gently heat your milk to about 100 degrees…a little bit warmer than body temp. I just pop into the microwave for a few seconds. Boom. Done. Sprinkle in one envelope of the yeast along with a teaspoon of sugar. Let the yeast bloom in the milk for about 15 minutes. 
2. In a stand mixer with the dough hook (you can also do all of this by hand) begin mixing your eggs. 
3. Combine the two flours, More Than Pumpkin spice, and salt together. Pour the bloomed yeast into the eggs and mix. Next gently begin adding in your flour mixture; A batch at a time until it is combined and working into a dough. 
4. Once all the dry ingredients have been added, let the dough knead in the bowl for a few minutes. Cut the room temp butter into pieces and begin to add a little at a time to the dough and let it work in. The dough will look wet and “buttery” but the butter will eventually work into a nice dough. Add all of the butter. If the dough looks too wet go ahead and sprinkle in a tablespoon or two of all-purpose flour to tighten it up. You still want a soft and tacky dough, but not an unusable glob of dough. 
5. Place the dough in a bowl, cover a refrigerate overnight, or let it chill in the fridge for a bit stiffen up.
6. When ready to use place the stiffened buttery dough onto a floured work surface. Divide in half, then cut 4-5 pieces off of each half. Roll each piece into a smooth ball, and place on a prepared baking sheet (parchment paper or Sil-Pat) to rise.
7. Roll out the streusel topping to about 1/4 inch thick, and prepare an egg wash (1 egg and a small splash of water. Beat together)  With a biscuit or cookie cutter, cut out circles a little larger than your risen concha roll. Brush the tops of the roll with the egg wash, and carefully lay the cut streusel circle on top. With a paring knife and without cutting into the dough, cut patterns into the dough (swirls, fans, squares).
8. In a preheated 350 degrees oven bake your conchas approximately 15-20 minutes, until fragrant, golden, beautiful, and you just can't stand it any longer. Let them rest a bit before serving…and serve warm with coffee or tea.

SWISS CHARD, CHICKEN, & MANCHEGO SAVORY PIE

Cool spring days still beckon hearty and spring time ingredient meal. Bright green Swiss chard this time of year is one of my favorites. Be in sautéed with garlic anchovy, and lemon… or in a light creamy flavorful pie. 

Now, lets’ talk about the pastry I used…

I love this recipe for savory double crust pies and turnovers. It’s light and flaky, packed with flavor, and just the right amount of salt. Most times I prefer a blend of shortening and butter in my pastry/crust recipes. Shortening because of the structure it gives to pastry (flakiness being top of the list), and the butter because of flavor. For my savory crusts I trust butter flavored shortening. Surprisingly not so much in sweet crusts, but in savory crusts. The butter flavor is not that prominent but delicate enough that it enhances savory fillings for your favorite pot-pie or Shepherd's Pie recipes.

Ohhhh that crust! 

Ingredients: 

For The Pastry

2 cups all purpose unbleached flour

5 tablespoons frozen Butter Flavored Shortening, cubed(I keep plain and butter flavored Crisco baking sticks in my freezer. Always at the ready for biscuit making and pastry crusts) 

8 tablespoons cold unsalted butter, cubed 

1 1/2 teaspoons Kosher Salt 

5-6 tablespoons ice water 

In a food processor add the flour along with the salt and pulse a few times to combine. Add shortening and butter, pulse to course corn meal size. With the processor running, one tablespoon at a time, add the ice water. When the dough balls up with the processor running, then your dough is ready. Pull out onto a lightly floured surface, knead a few times until satiny in feel, then wrap in plastic and chill for at least an hour. 

Rainbow Swiss Chard.

photograph: the internet 

For The Filling

1 large bunch/6 cups rough chopped* of Swiss Chard (Red, White, Or Rainbow, it’s your call)

grapeseed oil for sautéing 

2 cups chopped leeks, rinsed well (about 1 large leek or 2 medium/small)

2 cloves garlic smashed and chopped 

8 ounces grated Manchego cheese

4 tablespoons flour 

2 cups chicken stock, salt-free

1 cup whole milk 

Cook’s Line Seasoning (or kosher salt and fresh cracked pepper) to taste 

1/2 teaspoon Whole Nutmeg, freshly grated ( or spice cabinet nutmeg) 

Egg wash for your pastry

firm, rich, not too salty, spanish Manchego cheese 

*I like to use a portion of the stem of the Swiss chard any time I use it in recipes… not all of the stems, about three or four from each stalk just to add texture. I trim off three or four stems and dice. The rest I pull away (or de-stem) from the leaf as you would with spinach or kale. I sauté the diced stem first because they will take longer to cook, then add the chopped/chiffonade leafy portion. 

Make:

1. Preheat your oven to 400 degrees. Rinse and fester your Swiss Chard, reserving three or four of the stems to dice (see note above). Stack and Roll the leafy greens together and ribbon cut (chiffonade). You will need enough Swiss Chard chiffonade for six cups.
2. Cut the leeks from the top root end to just where the leek begins to turn green. Slice the leeks lengthways in half then begin chopping into crescent moon slices. Add the chopped leeks to a bowl full ion water and really agitate with your hands. This will clean out the leeks of their sandy soil. Pull out the leeks after rinsing and the sandy soil has sunk to the bottom of the bowl. Lay out on a towel and press dry. 
3. Begin heating the grapeseed oil in a pan. Add the leeks to gently sauté along with the chopped Swiss chard stems. Add in the fresh garlic and season with Cook’s Line (or salt and pepper). Once the stem pieces and leeks are tender add in the chiffonade of chard; In batches if you have to because they will eventually cook down. Once all the chard is in and cooked down, cook until any excess moisture has evaporated. 
4. Now I’m going to hit you with yet another culinary term… and it is SINGER (pronounced: Saun-zhey) I know it looks like “singer” but in France, and french is the language of the kitchen, it is pronounced saun-zhey. The perfect drag queen name! Singer refers to "dusting the top lightly " and that  is what you do with the flour. Singer the the cooked chard and leek mixture with the flour then mix in. 
5. Add the chicken stock and mix in throughout the greens. Cook until thickened, and add the whole milk. Now if you're looking for a “richer” pie add a spoonful (or three) of crème fraîche instead of the whole milk . Add the grated Manchego cheese in batches and stir in to melt and combine. 
6. After all the cheese has been added, taste for seasoning. Even after the salty cheese has been added, if you feel you need a little more salt then add. Set aside to cool.
7. Remove the pastry dough from the fridge to a lightly dusted surface. Cut in half. Roll out one half, enough to cover the bottom and sides of a deep dish pie plate. Press down along the sides and bottom easily allowing for slack (Never tightly as dough shrinks when baking). A little over-hang is good. 
8. Fill the pie with your slightly cooled mixture. Roll out the second half of the pie pastry and top your pie. Roll and tuck in the top layer edge with the bottom layer edge and crimp/flute the crust.
9. Brush the top with an egg wash, and place in the center of your oven, Bake approximately 30-35 minutes or until golden bubbly. Remove from the oven and let the pie set an cool for at least 25 minutes before cutting. This savory chard and manchego pie is AMAZING cold… like midnight snack cold…and breakfast cold. Enjoy! 

EGGS COCOTTE "Oeufs En Cocotte"

Well it turns out, according to Merriam-Webster, "Cocotte" is defined either as a shallow oven proof baking dish….. or an expensive prostitute. Whatever you think of when you think of the glorious egg, baked with herbs and cream, think of something amazingly smooth, delicious, and the perfect morning or brunch treat. No, it still isn’t the high priced hooker. 

Oeufs en Cocotte is one of those forgotten, yet delicious, ways of preparing eggs for ANY meal really. Combined with rich cream, any cheese, any herbs, any veg, it is one of those “what do I have left in the fridge to make a delicious meal?” type dishes along the lines of quiche or…..meatloaf, I guess.

Mise en Place: Gathering everything together, and prepped, to make your dish

Stick to the idea of baking eggs with cream and herbs, then anything else that may be added is a plus… and makes delicious Eggs Cocotte. 

Here is how I roll :

Ingredients: 

2 oven proof ramekins or crocks

4 Eggs, cracked and divided between two bowls

2 Tablespoons Butter

1 pint Heavy Whipping Cream

2-3 ounces diced ham 

4 ounces Gruyère Cheese, shredded

In The Kitchen With Scotty “Cook’s Line Seasoning” or salt and pepper to taste

Fresh Thyme, Chive and Tarragon (or any fresh herbs you enjoy) minced

Ramekins are filled... now it's time to add hot water. 

Make:

1. Preheat the oven to 375 degrees and find a pan deep enough to hold water and your two ramekins. The eggs Cocotte will cook "custard method” In a water bath. Get your mise en place (yeah, throwing more French at you) together. Mince the herbs and combine together, dice your ham, shred the Gruyere, and crack two eggs into two separate small bowls. This help transfer the eggs into your hot ramekins (vessels) that we will get to in the next step, and start boiling some water. 
2. Butter the insides of your vessels liberally. Add a tablespoon of heavy cream to each vessel and place into your deep sided pan without the water, then into the oven. Bake for 6-8 minutes and remove. 
3. Carefully but quickly divid the diced hame between the two ramekins, then pour in the two eggs keeping them unbroken and add a pinch of Cook’s Line Seasoning or salt and pepper to taste. Divide the shredded cheese between the two and sprinkle around the eggs; sprinkle in a bit of the minced herbs. Pour in more heavy creamand fill the ramekin about 1/4 inch from the rim. Sprinkle the remaining herbs on top.
4. Pour the boiling water into the high sided pan, enough to fill halfway up the side of the ramekins. Carefully place into the oven and cook 8-10 minutes. It depends on the size and fill of your ramekins, but your want just a slight jiggle from the eggs… just enough to be “set”. 
5. Remove from the oven and let rest around five minutes. While thats going on toast some good crusty artisan bread that you can dunk into this glorious dish while eating.

Creamy delicious goodness! 

SCOTTY'S LATKES WITH HORSERADISH & CHIVE CRÈME FRAÎCHE

My version of the classic Hanukkah/Passover Latkes. The first night of Hanukkah 2016 is December 24.

Serves 4-6 people 

Ingredients: 

6 Yukon gold potatoes, peeled and grated (about 2 pounds)

1 cup diced yellow onion

3 tablespoons chicken fat (or butter) 

1 tablespoon Kosher salt

1 to 1 1/2 teaspoons white pepper depending on your taste

2 tablespoons finely chopped chives

2 eggs, beaten 

2 tablespoons pastry flour (or substitute 3 tablespoon Matzo meal)

3 cups panko breadcrumbs 

1 cup grapeseed oil for frying(chicken or duck fat for extra bonus golden star points) 

For The Crème Fraîche 

8 ounces homemade or store bought crème fraîche 

2 packed tablespoons freshly grated horseradish 

1 tablespoon minced chive

1/2 teaspoon fresh lemon juice 

Cook’s Line seasoning fir salt and fresh cracked pepper to taste

Mix all together, cover and chill until ready to use.

Make: 

1. Peel and grate the potatoes on a box grater. In batches wrap into a clean kitchen towel, ball up, and squeeze out the excess potato water. Place dry shredded potatoes in a separate bowl. 
2. Melt the chicken fat (schmaltz) in a sauce pan and begin to slowly cook your onion.. this is your “Gribenes”. Slowly cook until the onions are sweet and caramelized a golden brown. 
3. Add the salt, white pepper and 2 tablespoons of chopped chives to the potatoes and hand toss. Pour in the beaten egg, mix, then the flour and mix again. 
4. In a cake pan or deep dish pie plate, add the Panko bread crumb. Ball up the potato mixture by hand and flatten out into a patty; approximately 3 inches wide and about 1/2 inch thick. Place into the Panko crumbs and coat the entire latke in the crispy crumbs. Lay out the breaded latkes on a cake rack or pan, and start heating up the oil in your fry pan. Also prepare a pan lined with paper towel to absorb excess oil after frying. 
5. Pour enough oil in the pan to reach 2/3 up the side. Heat until shimmering and gently lay down the breaded latkes. Reduce the heat so as not to burn the crumbs, but cook to a nice golden brown. Fry both sides, flipping them over several times to get a nice even cooking. 
6. Lay out on to paper towels to absorb the excess oil. Plate your latkes and serve warm with a side of the Crème Fraîche Horseradish and Chive and/or Applesauce

POTATO PANCAKES WITH HOMEMADE LEMON CURD

A great sweet brunch idea.. or indulgent breakfast. Or late night craving… thus this recipe. 

Potato Pancakes: makes approximately 15 2 in. pancakes 

Ingredients:

2 cups leftover mashed potatoes

1/2 cups sugar

3 large eggs

6 tablespoons melted butter

1 1/2 cups all-purpose flour

2 teaspoons baking powder 

2 teaspoons vanilla

1/8 teaspoon kosher salt

1 cup milk 

1 teaspoon In the Kitchen With Scotty “More Than Pumpkin Pie” Spice

powdered sugar for dusting  

Make:

1. In a mixing bowl with the mashed potatoes add the sugar and mix until smooth. One at a time add the eggs and mix in. Next mix in the melted butter until all is combined. 
2. In a second mixing bowl combine the flour, baking powder, salt, and More Than Pumpkin Pie spice
3. In batches add the flour and mix in well after each addition. Combine half the milk and mix in. Continue with the flour and milk until all combined. 
4. Melt a bit of the butter on a griddle or heavy bottom fry pan. Add enough batter, about 2-inch diameter. Cook as you would pancakes until lightly golden and fluffy
5. Remove the pancakes to a platter, covered to keep warm. Add a good dollop of my homemade lemon curd, dust with powdered sugar, and have at it. Enjoy! 

Lemon Curd 

Ingredients: 

2/3 cups fresh lemon juice (about 5 large lemons)

1 full tablespoon fresh lemon zest

1 1/3 cups sugar

10 tablespoons butter

1/8 teaspoon kosher salt 

5 large eggs

Make: 

1. Heat the lemon juice, zest, sugar, and salt to a simmer. Add the butter and melt. 
2. in a separate bowl with the eggs beat lightly. Slowly pour in the hot lemon (temper) until all had been mixed in. 
3. Return to the stove and slowly heat. Stir constantly and cook until thickened . Remove from the heat, strain into a clean bowl through a hand strainer and chill. 

GOAT CHEESE & SWISS CHARD TARTE or The 612 "Charte"

Fall has hit Oklahoma City today , and with that comes a break from the heat and humidity, a gray sleepy cool Sunday, and a little baking at home for Chef Scotty.

The Six-Twelve Community Center and Pre-School in the Paseo district of Oklahoma City is the love child of my good friend Amy Young. Amy has provided a haven for local artists of all mediums, community workshops focusing on sustainable living and urban farming, week long or school break long day camps for the kiddos, and just a great place to chill with coffee and friends on Saturday mornings thanks to Leap Coffee Roasters.  Amy’s cohorts Paul Mays or Farmer Paul and Botanist Phillip Koszarek, her fellow pre-school teachers, and an army of advisors and board members , Amy and crew have given our community a great gift. The gift of community, art, and good living!

Just picked up my order from the Cooperative, snagged some chard and herbs, and ready to bake!

So with all that, today started out as a nice and sleepy Sunday. I was on my way to the gym (It’s been a week of cake recipe testing and a big batch of Beef Bourguignon last night) when I remembered that I still had not picked up my food order from the Oklahoma Food Cooperative from last week. Six-Twelve acts as one of the many locations throughout OKC that one is able to pick up their order. So off I went, and luckily Six-Twelve was having a community garden tour, so a lot of my favorite faces were there. 

The great thing about the Six-Twelve, well one of many, is that anytime I stop by there is always something in Farmer Paul’s garden that is just begging to go home with me. Today during the garden tour I noticed some great Swiss Chard begging to be in my kitchen (well, I don't know about begging, but…) some garlic chive flowers that I love using in vinaigrettes, and herbs of all kind; I chose some really great looking thyme. Along with my CoOp order that contained farm fresh eggs and farm made goat cheese, I figured a Swiss Chard and Goat Cheese Tarte would be nice tonight with dinner. 

“A chard tarte!” I said

“A Charte (pronounced shart)!” Amy laughed. 

So here we go…. 

The 612 “Charte” 

Ingredients: 

For the crust: 

1 1/2 cups unbleached all-purpose flour

12 tablespoons ( 1 1/2 sticks) cold cubed butter

1 good pinch of In the Kitchen With Scotty “Cook’s Line” Seasoning or salt and pepper

3-4 tablespoons Ice water 

Place the flour, butter and Cook’s Line in a food processor. Pulse until pea size crumbles. While running add in the ice water until it forms together into a loose ball. Remove from the processor, ball up, flatten the top and wrap in plastic wrap. Chill for 30 minutes.

Remove from the fridge and place on a floured surface. Roll out to a circular 1/4” thick crust. Place in a prepared fluted tarte pan loosely. Push into the edges and firmly down on the bottom of the pan to uniform thickness. Roll the rolling pin over the top edge to cut off excess dough. 

Blind-bake by pricking with a fork or you can layer buttered foil down on the pastry with rice or beans on the top for weight and bake. Bake for 20 minutes if blind baking (the fork) or 20 minutes with the weight, then remove the foil and bake an additional 10 minutes. Remove and let rest while you make the filling.  

For The Filling: 

warming the garlic-chive buds and ready to cook the swiss chard.

8 ounces chèvre or Montrachet style goat cheese (mine was from Prairie Thyme Farm)

4 ounces Goat Cheese Feta (Prairie Thyme Farm) 

4 large eggs (The Farm On Fishmarket) 

1 cup heavy cream

2 tablespoons butter

2 cups chopped fresh Swiss Chard (Six Twelve Community Garden)

the buds from 6 chive flowers (612) You can substitute with 4 tablespoons chopped chive

1 teaspoon In The Kitchen With Scotty “The Roast Beast” Seasoning

1. Melt the butter slowly in a large sauté pan. Add the chive buds (or chopped chive) and cook until wilted and fragrant. Add in the chopped chard and Roast Beast Seasoning and sauce until tender. Set aside.
2. In a mixing bowl combine the Chèvre cheese and the Feta cheese. Crack and mix in one egg at a time until well blended. After the eggs are mixed in add the heavy cream and mix completely. 
3. layer the sautéed chard on the bottom of the pastry crust. Do so all over and evenly. remember, every bite counts! Pour the batter evenly and fill to the top of the crust edge. You may have excess batter left if your pastry shrunk while pre-baking, This typically happens when blind baking.
4. Bake your tarte fro 30-35 minutes for until there is slight jiggle in the center. Remove from the oven and let rest about 15 minutes. Serve warm… and holy Charte! This is amazing! 

Holy CHARTE!!! This is amazing. 

KHACHAPURI

Warm bread boats filled with melted cheese and topped with an oven poached runny egg

A soft yeast bread boat or stuffed round, filled with melted cheese with or without a soft egg in the center for dipping. Serve warm! This would make a great breakfast or brunch item!

Thanks to Facebook friends Nathan who is Tbilisi Georgia visiting and eating/drinking his way through, and Braden for suggesting to Nathan that he should try a national treat called Khachapuri (Khaaa-Chaaaa-Puri). A special shout out to Google and YouTube for showing me what and how this deliciousness gets created. 

Please enjoy my version of Khachapuri

KHACHAPURI

Ingredients: 

2 teaspoon active dry yeast  

1/2 teaspoon sugar

3 1/2 cups flour 

1 teaspoon salt

1 cup water

1/2 cup whole milk 

2 tablespoons butter 

2 cups grated muenster cheese 

1 cup crumbled feta 

4 tablespoons chopped garlic chive or green chive 

1 large egg white 

2 tablespoons heavy cream 

2 or more large eggs to bake on the Khachapuri 

1. Begin preheating your pizza stone (if you have one) in a 500 degree oven. If not prepare a flat cookie/sheet pan. Combine the water, butter, and milk, and begin heating. Too hot of liquid will kill the yeast, so warm to around 110-115 degrees to be safe. Measure out the flour.
2. In a bowl combine the yeast and sugar ,along with a bit of the warmed liquid. Stir to mix and add 4 tablespoons of your flour to get the ball rolling on the yeast. Set aside and let the mixture get bubbly and frothy.
3. In another bowl combine the shredded and crumbled cheeses. Add the chopped chive and hand toss to combine evenly. Yes, use your CLEAN hands. Mix together the egg white and heavy cream, and pour that into the cheese. Mix again to completely moisten (ugh.. that word), then set aside. 
4. Once the yeast mixture is frothy add the rest of the milk/water solution and mix. Make a well its the center of your flour, and pour all of the liquid and yeast into the center. Start mixing in the flour, then when the dough starts forming use those clean hands of your to start needing the dough in the bowl. The dough should be soft and sticky. Add a little love oil in the bowl to coat the bottom and prevent the sticky dough… from sticking. Cover the bowl with a damp warm dish towel, and set the bowl in a warm place to rise. 
5. Once doubled in size remove the dough to a floured surface. Gut the dough in half for larger Khachapuri, or in quarter for more individual size. Roll the pieces out into a circle, about 1/4 inch thick. fold in two opposing sides to form a border, and to shape the dough into a rectangle. Fill with a generous amount of cheese into the center and spread out to the side edges, leaving around 2” border embody on the top and bottom. Bring the top and bottom sides together and pinch/twist the ends. Brush the butter edges with an egg wash, and transfer to the pizza stone in your oven… or on a prepared pan. Bake 14-16 minutes until golden brown and the cheese melts. crack and egg in the center and place back in the oven to set and cook.. about 5-6 minutes. Remove from the oven and serve up immediately. You want the bread and cheese to be warm and the egg runny for dipping. So delicious! 

LUMP CRAB & SWEET SUMMER CORN STUFFED ONIONS

Ingredients: 

4-6 large sweet Vidalia Onion

Grapeseed or Olive Oil for sautéing 

3 cups crumbled corn bread

1 cup diced onion (from the scooped out inside of the stuffing onions)

3 cloves garlic, smashed and minced

1 cup fresh sweet corn

1/4 cup chopped Italian parsley

1 large egg beaten

1 pound fresh lump crab

1 tablespoon In The Kitchen With Scotty “Soul-Licious Soul Food Seasoning”

6 ounces shredded pepper cheddar (I used a hatch green chile cheddar), plus extra

5 tablespoons melted butter, browned 

Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty

Make: 

 1.Preheat your oven to 400 degrees. Remove the outer brown paper skin of each onion. 

Cut a 1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in shell. Save the centers and tops of onions and chop; set aside. Place in a baking dish and either spray the inside and out with olive oil, or drizzle. Place in the oven and roast approximately 10 minutes or until lightly browned and tender. Remove and set aside after cooking.

2. In a sauté pan begin heating grapeseed oil, and add the chopped onions. Cook until lightly golden and tender. Add the garlic and fresh sweet corn. Sprinkle in the Soul-Licious seasoning and chopped parsley. Taste for deliciousness and remove from heat. 

3. In a mixing bowl add the crumbled cornbread, along with the sautéed  onion and corn, the beaten egg, and the shredded cheese. Mix to combine completely. Gently fold in the lump crab meat. 

4. Lower the oven to 375 degrees, and begin filling each of the par-roasted onions with the stuffing; Over stuff and round off the top. Drizzle in the browned butter equally over each of the onion, and place the roasting pan back in the oven; Bake 15 minutes. Top each onion with the extra shredded pepper cheddar and continue to bake in the oven an additional 5 minutes. 

5. Remove your stuffed onions from the oven, and let rest about five minutes. Serve as a side dish, a “salad course”, or as the perfect easy meal. Enjoy!

WHITE PEACH - PINEAPPLE & THYME SANGRIA

Ingredients: 

1 750mL bottle not too sweet white wine (I used a Pinot Gris) 

8 ounces Peach Pit Lemon Thyme Syrup

4 ounces Armagnac (may use a cognac or brandy ) 

1 small/medium or 2 cups fresh pineapple diced

6 white peaches washed and diced

a small handful of fresh thyme sprigs 

Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty

Make: 

1. Prepare my Peach-Pit Lemon Thyme Syrup and let cool overnight. 
2. In a glass or ceramic mixing bowl, pour the bottle of white wine in. Add the syrup, Armagnac and stir to combine. Taste for sweetness… if you would like a little more sweet depending on the variety of white wine you chose, please feel free to add more of the syrup. 
3. In a nonmetal beverage container of your choosing, layer the bottom with diced pineapple, then sliced or diced peaches. Twist or braid your thyme together for appearance, and coil into the container. Pour in the white wine mixture slowly. The fruit will rise, but will settle down after it has set long enough and the flavors combine. 
4. Cover and let rest at least one hour or overnight. When ready to serve pour into preferred drinking glasses, maybe add a little of the fruit for fun, and sit back and relax. Happy Summer! 

RHUBARB-STRAWBERRY TART WITH HAZELNUT FRANGIPANE

Tart Pastry: 

2 cups Un-Bleached flour

8 tablespoons butter

5 tablespoons chilled shortening

pinch of salt 

3 tablespoons ice water (+)

1. Place the flour, salt, butter and shortening in a food processor. Pulse to a pea sized meal. Add one tablespoon of ice water at a time and keep pulsing until a dough ball forms. You may need to add additional water if the dough is too dry. 

2. Remove from the processor… roll into a ball, wrap in plastic wrap and place in the refrigerator for at least one hour. 

Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty

Frangipane:

1cup toasted hazelnut flour (or finely ground roasted and skinned hazelnut)

1/4 cup sugar 

pinch of kosher salt

4 tablespoons sweet butter at room temperature

1 egg

1 tablespoon brandy 

Mix everything up into a smooth paste.

Rhubarb-Strawberry Filling: 

2 cups sliced rhubarb (medium sized chunks)

1 pound strawberries, hulled and quartered 

1/2 cup turbinado sugar 

3 tablespoons sweet butter

1 large lemon zested

2 tablespoons fresh lemon juice

2-star anise

1. In a sauté pan melt the butter and begin to slowly cook the rhubarb. You want this to stay whole and not “melt” like rhubarb does…so cook gently. Add the sugar, lemon juice, lemon zest, and star anise. Slowly cook/simmer the rhubarb, and let all the flavors develop about 10 minutes. Add the quartered strawberries and toss in. Slowly cook an additional 3-5 minutes. Remove from the heat and set aside to cool.
2. Preheat your oven to 375 degrees. With a floured rolling pin Roll out the pastry dough on a floured surface, about 1/4” thick, and in to rectangular shape. Roll back up on to the rolling pin, and unroll on to a parchment lined cookie sheet. 
3. Evenly spread out the frangipane on to the pastry. I like to get as close to the sides as possible. We’re going to fold over the edges and there's nothing more satisfying with this dessert than a “stuffed crust” after baking. 
4. Like I said…fold over the edges to create a border. Top the frangipane with the rhubarb strawberry filling. Try to drain off as much of the pan liquid as you can… you don't want a soggy tart.
5. Brush the pastry borders with an egg wash, and sprinkle with crunchy Turbinado sugar. Place the pan in the oven and bake approximately 30-35 minutes or until the pastry is golden and the venter of the tart is cooked. 
6. Remove from the oven and cool slightly. Serve warm with a vanilla bean ice cream, or a generous dollop of homemade whipped cream. Enjoy! 

SCOTTY'S "EGGS GOLDENROD"

Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty

An old time Betty Crocker recipe that has become a traditional Easter breakfast for many families… I take it and add my own special touches. *Buckwheat pancakes and waffles were a part of my family breakfasts, as was “Chipped Beef On Toast”. So I combined the two ideas from my childhood and wrapped them up into my version of “Eggs Goldenrod”. I hope you enjoy! 

*Buckwheat, despite the "wheat" in the name is not actually wheat... it is part of the rhubarb family. According to gluten free/celiac websites buckwheat flour is a gluten free/wheat alternative. Read up and research for yourself if this is something you need or desire in your diet. Thanks. 

Ingredients: Serves 3-4 (or 2 if It’s my brother and I) 

6 hard cooked eggs (the whites and yolks removed and kept separate) 

2 cups whole milk (warmed a little bit will help with preventing clumps) 

4 tablespoons butter

4 tablespoons flour

fresh cracked pepper 

10 paper thin slices (about 1 ounce) of dried beef or “Chipped Beef”, chopped

Buckwheat Waffles (recipe below) 

minced parsley or fresh tarragon for garnish

1. Begin by making a medium white sauce or white gravy if you live in my neck of the woods. Melt the butter, add the flour and mix in. Cook your roux until it is golden and smooth. 
2. Slowly add in your milk while whisking. A little at a time, until fully combined. Raise the heat and bring to a simmer until the white sauce is thickened. 
3. Chop the hard cooked egg whites and add to the sauce. At this point add in the dried or chipped beef (There is enough salt in the chipped beef that you will not need to add additional salt. If you omit the chipped beef your next option is In The Kitchen With Scotty’s COOK’S LINE SEASONING ;-) ). Mix in and season to taste with fresh cracked pepper.
4. prepare your buckwheat waffles. Add to a plate and spoon out the white sauce mixture on top of the waffle. Sprinkle finely chopped egg yolk on top and a little minced parsley or fresh tarragon for added color. 

Buckwheat Waffles

1 cup buckwheat flour 

1 tablespoon sugar 

2 teaspoons baking powder

1/4 teaspoon kosher salt

2 tablespoons melted sweet butter 

1 large egg 

2 large egg whites, whipped to stiff peaks

Make: 

1. Begin pre heating your waffle iron according to manufacturers directions. 
2. In a mixing bowl add the buckwheat flour, sugar, baking powder, and salt. whisk together to combine, 
3. In a liquid measuring cup measure out the milk. Add the melted butter and egg, and mix together. Pour the liquid into the dry mixture and mix to a batter consistency. 
4. fold in the beaten egg white. This adds lift and that airy crispness I enjoy in a waffle. 
5. pour desired about of batter onto your prepared waffle iron and cook. Keep warm in an oven until ready to serve.