Tag Archives: Tyler Florence

Blueberry Scones

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Last week was ridiculous.  Between two trips to the emergency room for a baby whose 104-105 fever wouldn’t break for 3 days (with medicine), and work deadlines that didn’t take notice at all of my personal schedule, I’m physically and emotionally spent.

For instance, after 2 days of a high fever, we thought we were in the clear when the baby’s temperature went down to 99.  And, after 48 hours of no sleep, we thought to take a nap at 3:00 a.m.  At 5:00 a.m., turns out the temperature went down to 94, which is bad bad bad.  Helpless is the word.  Oh, and also sleep deprived.

Spent.

As in, I want to hide under my bed covers and sleep for a month….and wake up only for these scones.

I made these scones as a way to use up my frozen blueberries, and to also have a special breakfast treat for several days during the week.  With such a short ingredient list, you’re likely to have everything on hand.  And after a week like mine, I’ll call that a win.  Add a cup of dark coffee, and I can almost see a light at the end of the tunnel.

Blueberry Scones

barely adapted from Tyler Florence

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 cup fresh or frozen blueberries (if frozen, make sure its thawed and drained)
  • 1 cup heavy cream, plus more for brushing the scones

Directions:

  1. Preheat the oven to 400 F.
  2. Sift together the flour, baking powder, salt, and sugar.
  3. Cut in the butter with a fork until the mixture look like coarse crumbs.
  4. Fold the blueberries into the batter. Be careful and gentle to where you don’t break the blueberries because the color will bleed into the dough.
  5. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  6. Press the dough out on a lightly floured surface into a rectangle about 12 x 3 x 1.5 inches. Cut the rectangle in half then cut the pieces in half again, giving you 4 squares. Cut each square in half diagonally.
  7. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown.

2 Comments

Filed under baking, Breakfast, Vegetarian

Angel Hair Pasta with Chile Lemon Oil and Arugula

It’s rare that I make pasta any other way than drenched with a beautiful red sauce. Sometimes, red sauce seems more fitting for the fall and winter seasons. Recently I look towards more simpler and lighter pasta dishes, without having to give up any flavor. And, with this pasta, you get quite a looker too.

Fine strands of pasta covered in parmesan cheese and flakes of panko bread crumbs offer richness, while the chile and lemon infused oil add depth and vibrancy. The addition of fresh arugula adds a peppery bite without adding any weight to the dish. Beautiful, delicious and perfect for a main course or to be served alongside a shrimp scampi, like I did when we had company over.

Angel Hair Pasta with Chile Lemon Oil and Arugula

slightly adapted from Shutterbean via Tyler Florence
Serves approximately 6 people

Ingredients:

  • 1/2 cup extra virgin olive oil, plus 2 tablespoons
  • 2 cups panko bread crumbs
  • salt and fresh cracked pepper
  • 5 cloves garlic, slivered
  • 1 tsp red chili flakes (I used 3 tsp because I like more heat. Adjust for your taste.)
  • 1 lemon, zested and juiced
  • 1 pound angel hair pasta
  • 6 cups arugula
  • 1/2 cup grated Parmesan cheese

Directions:

  1. In a skillet over medium heat, add two tablespoons of the olive oil. Then, add the breadcrumbs and stir to toast until golden brown. Add salt and pepper to mix in. Remove from the pan and set aside.
  2. Wipe the pan clean and put it back on the stove over medium heat. Add the 1/2 cup olive oil, garlic and chile flakes. Cook for about 3 minutes to make sure the olive oil is infused with the garlic and red pepper flakes. Season with salt and pepper. Add the lemon zest and cook for another 2-3 minutes until the oil becomes fragrant. Remove from heat.
  3. In a large pot, cook pasta to al dente (it shouldn’t take more than 3-4 minutes). Drain and place in a large bowl.
  4. To the pasta, add the chili infused oil, lemon juice, arugula, toasted bread crumbs and Parmesan cheese.
  5. Gently, using tongs, stir everything together.

6 Comments

Filed under Main Dish, Pasta, Vegetarian