Archives for posts with tag: apricots

IMG_3096

You should really make these tomorrow morning. Wake up a little early, and sneak out of bed gently, quietly, without disturbing your loved one asleep next to you. You can grab the paper from your stoop and brew some coffee. (The paper’s particularly heavy this weekend—there’s a five-pound T style magazine.) Then in fifteen minutes throw together these buttery, not-too-sweet scones from Rose Bakery, and twenty minutes later pull them hot out of the oven. You will be loved.

I can’t count how many times I’ve made these scones from Rose Carrarini—owner of the popular bakery in Montmartre, Paris—since the cookbook Breakfast Lunch Tea came out in 2006, the first year I started working at Phaidon. I’ve tweaked the recipe over the years and most recently made these with chopped walnuts, pecans, and apricots. There would’ve been currants in this last batch too, had I not forgotten to add them at the last minute.

One thing I love about these scones—well, two actually—is not only are they so fast to prepare but they use one of my favorite ingredients, maple syrup, as the sweetener. I was in Vermont recently and refilled my stash, using it in my Brooklyn kitchen to sweeten everything from oatmeal to hot chocolate to scones.

You can play around with this recipe, leaving out the nuts, substituting walnuts with pecans, adding apricots or currants. I think pine nuts and apricots might be a nice combination too.

IMG_3099

Maple Walnut Scones
Makes 10 scones

2 1/4 c flour (you can use a combination of all-purpose, whole wheat etc.)
1/2 c rolled oats
1 heaping tbsp baking powder
1 tbsp sugar
1/2 tsp salt
3/4 c (1 1/2 sticks) cold, unsalted butter, cut into small cubes
4 tbsp maple syrup
4 tbsp milk
1/2 c nuts and dried fruit of your choice, optional (walnuts, pecans, currants, apricots, etc.)
1 egg, beaten

Preheat the oven to 400 F and grease a baking sheet with butter.

Sift the flour into a large bowl and stir in the oats, baking powder, sugar, and salt.

Add the butter to the bowl and using your fingers work it into the dry ingredients, until the dough resembles breadcrumbs.

In a separate, small bowl combine the milk and maple syrup. Make a well in the middle of the dough and pour in the milk-syrup mixture. Use a fork to mix it into the dry ingredients, then your hands to combine. Fold in the nuts and/or dried fruits if using. Do not over mix. If it is too dry add a little more milk, and if it is too wet add a little more flour.

Pat the dough out onto a lightly floured surface until it is about 1 1/4 inches thick. And using a round glass or 2-inch cutter, cut the dough into rounds and transfer to the greased baking sheet.

Glaze the tops with the beaten egg and bake for about 20 minutes or until golden brown.

Serve warm with your favorite jam.

These beautiful roses are courtesy of my housemate’s father, Toby. Happy Valentine’s Day.

IMG_3103

Advertisements

I so loved my breakfast this morning I wanted to share. I had pseudocereal. At least, that’s an official unofficial term for the crop-like grain known to us as quinoa (pronounced keen-wa).

I first started eating quinoa back in 2005 when I was a cook at Plantation Farm Camp in Cazadero, California. There we would serve it to the kids for lunch, at room temperature, usually with some chopped nuts and dried cranberries. The grain itself has a hearty, nutty flavor, and takes on whatever tastes you add to it, much like rice.

I picked up some red quinoa at the Park Slope Food Co-op this past Friday after my shift and decided to make it this morning for breaky rather than microwave cold cereal as I reported doing recently. It’s as easy to make as oatmeal. You can basically use a 2:1 ratio of water to quinoa; you bring the water to a boil, with the quinoa already in the pot, reduce heat to simmer, cook for 10-15 minutes on low, low heat, then turn the heat off and let it sit for 5 minutes before fluffing and eating.

Breakfast can get so redundant and boring I’m trying to spice things up a little. I’m usually quite hungry when I wake up so like to eat something that’s gonna fill me up and tide me over til lunch. Whole grains are our best friend in the morning, and quinoa is no exception. It’s packed with protein, manganese, magnesium, folate, and phosphorus.

You can add anything at all to it that you’d like: dried fruit (during or after cooking), chopped nuts, sea salt, butter, soy sauce, olive oil, milk. I bet some bonito flakes with a little soy sauce would be delicious. Or for something a little sweeter, maple syrup and almond milk. Go crazy. Have fun. This is breakfast after all.

Side note: What’s funny about all this is just this weekend I was telling a friend I’d never start photographing something so banal as my breakfast and start posting it on my blog. But breakfast just got too good. Happy Monday!

Monday Morning Quinoa

Serves 2

1/2 c quinoa
1 c water
2 tbsp chopped apricots (or other dried fruit)
1 tbsp flax oil (or olive oil)
sea salt

Combine the quinoa, water, and dried fruit in a medium-sized pot with a tight-fitting lid. Bring to a boil, then turn down to a simmer, leaving the lid on. Go take a shower while it cooks for 10-15 minutes. Turn the heat off and let sit for 5-10 minutes with the lid on while you get dressed, then fluff with a fork before serving. Drizzle the oil and add a pinch of sea salt.

%d bloggers like this: