These scones were absolutely fabulous- very tender and flaky. Half of the butter is fully incorporated into the dough, making them tender, and the remaining butter is kept intact and only dusted with flour, as in a traditional scone, resulting in flakiness. I loved that they were sweetened with maple syrup and incorporated whole wheat flour.
This recipe was adapted from Joanne Chang of Flour Bakery + Café in Boston, via The New York Times, contributed by Dorie Greenspan. I drizzled the glaze and modified the size and baking time. Amazing.
Yield: 18 scones
- 1 ⅔ cups/240 grams whole-wheat flour
- 1 cup/130 grams all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup/170 grams unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch pieces
- ½ cup/120 grams crème fraîche, Greek yogurt or sour cream, at room temperature
- ½ cup/120 milliliters pure maple syrup
- 5 tablespoons/⅓ cup/80 milliliters buttermilk, at room temperature
- 1 large egg yolk, at room temperature
- 1 cup/125 grams fresh blueberries
For the Maple Glaze:
- ½ cup/60 grams confectioners’ sugar
- 4 to 5 tablespoons maple syrup
- In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed.
- Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
- Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
- In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed.
- Stir in the blueberries.
- With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour.
- Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in.
- Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
- Heat the oven to 350 degrees, preferably on convection, and position a rack in the center. Line three rimmed baking sheets with parchment paper.
- Using a 3 tablespoon ice cream scoop, scoop out 18 mounds of chilled dough, and place them on the prepared baking sheets a few inches apart. (I placed 6 per sheet.)
- Bake scones for 18 to 20 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
- While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a drizzle-able glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
- Remove the scones from the oven and let cool for 5 to 10 minutes before drizzling with glaze.
- Using a spoon, drizzle with maple glaze. Serve.
Posted in Baking, Muffins, Recipes, The Piggy Pancake (Breakfast)
Tags: blueberries, blueberry, breakfast, brunch, buttermilk, creme fraiche, Greek yogurt, maple syrup, maple syrup glaze, scones, sour cream, summer, whole wheat
Wow. I absolutely loved this earthy, rich, and full-flavored soup. I doubled the recipe to freeze a batch to serve for lunch on Thanksgiving Day. (I trusted Ina Garten enough to double the recipe the first time I made it!) 🙂
This recipe is from Ina Garten’s Make it Ahead: A Barefoot Contessa Cookbook, via thekitchn.com. I increased the amount of garlic and incorporated homemade turkey stock. I served it with sliced sourdough baguette and green salad dressed with mustard vinaigrette. Wonderful.
Yield: Serves 6
- 1 1/2 oz dried wild mushrooms, such as morels or porcini
- 3 T good olive oil
- 4 oz pancetta, diced
- 3 cups chopped yellow onions (2 onions)
- 2 cups (1/4-inch-diced) peeled carrots (3 to 4 carrots)
- 2 cups (1/4-inch-diced) celery (3 to 5 stalks)
- 6 large garlic cloves, minced
- 3/4 cup pearled farro (5 ounces)
- 12 oz fresh cremini mushrooms, cleaned, stems discarded, 1/4-inch-sliced
- 1/2 cup plus 2 T dry Marsala wine, divided
- 1 quart chicken, turkey, or beef stock
- 3 large sprigs fresh thyme, tied together with kitchen twine
- Kosher salt and freshly ground black pepper
- 2 T all-purpose flour
- 2 T unsalted butter, at room temperature
- 4 oz crème fraîche
- 1/4 cup minced fresh flat-leaf parsley
- Place the dried mushrooms and 6 cups of water in a medium pot and bring to a boil. Turn off the heat, cover, and set aside for at least 20 minutes.
- Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the pancetta, onions, carrots, and celery and sauté over medium heat for 10 minutes, stirring occasionally, until the vegetables are tender.
- Add the garlic and farro and cook for 2 minutes, stirring occasionally.
- Add the cremini mushrooms and the 1/2 cup Marsala and cook for 5 to 7 minutes, until the mushrooms have released some of their liquid.
- Meanwhile, strain the dried mushrooms through cheesecloth, reserving the liquid.
- Coarsely chop the mushrooms and add them to the pot, along with the strained soaking liquid, beef broth, thyme, 2 teaspoons salt, and 1 teaspoon pepper.
- Bring to a boil, lower the heat, and simmer partially covered for 45 minutes, until the farro is tender. Discard the thyme bundle.
- In a small bowl, mash together the flour and butter and stir into the hot soup. Simmer for 5 minutes, then stir in the crème fraîche and remaining 2 tablespoons of Marsala, and taste for seasonings.
- Sprinkle with the parsley and serve hot.
Note: Be sure to buy “pearled” farro; regular farro takes much longer to cook.
Make ahead: Prepare the soup completely. Refrigerate for up to a week or freeze for up to 3 months. Reheat before serving.
Posted in Holiday, Recipes, Soups, Stews, & Chowders
Tags: creme fraiche, cremini, farro, Ina Garten, Marsala, mushroom, pancetta, porcini, porcini mushrooms, soup, stew, Thanksgiving, thyme, wild
I have another saucy chicken dish to share. 🙂 My husband has very fond memories of eating Chicken Paprikash during his childhood, so I jumped at trying this version. The cream perfectly balances the spice in the sauce. It’s a great comfort food dish.
This recipe was adapted from Bon Appétit, contributed by Claire Saffitz. I used boneless, skinless chicken thighs, increased the garlic, and used crème fraîche instead of sour cream in the sauce. I also incorporated some smoked paprika. We ate it with roasted asparagus on the side.
- Preheat oven to 300°, preferably on convection. (I roasted the asparagus first and then reduced the temperature.)
- Take creme fraiche (or sour cream or yogurt) out of fridge—it needs to come to room temperature.
- Place chicken thighs on a plate and pat dry with paper towels. Season both sides with salt and pepper. Set aside.
- Peel and chop the onion. Smash the garlic cloves with the flat side of your knife and peel.
- Heat a large ovenproof skillet over medium-high. Add 1 T butter and 1 T olive oil, swirl to melt.
- Using tongs, add chicken “skin side” down and cook, lifting up thighs once or twice to let rendered hot fat run underneath, until golden brown and crisp, 6-7 minutes. Transfer chicken skin side up to a plate.
- Reduce heat to low. Add onion and garlic; season with salt and pepper. Cook, stirring often to dissolve browned bits on bottom of skillet, until onions are translucent, 6–8 minutes.
- Add paprika and cayenne. Cook, stirring constantly, just until onions are evenly coated and spices are fragrant, about 30 seconds (the spices burn very easily, turning them bitter and chalky, so make sure to keep them moving in skillet and have can of tomatoes close at hand).
- Add tomatoes to skillet. Add 3/4 cup water and add to skillet. Stir until incorporated, season with several pinches of salt, and bring to a simmer.
- Using tongs, arrange thighs skin side up back in skillet (along with any accumulated juices), nestling into liquid but not submerging (you want the “skin side” to be exposed so it stays crispy).
- Transfer skillet to oven and roast until chicken is fully cooked and tender enough to release from the bone when prodded with a fork, 15-20 minutes, or until center of thickest part of the meat reaches 165 degrees.
- About halfway through chicken cook time in the oven, bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions, stirring occasionally with tongs. Drain noodles in a colander.
- Transfer noodles to a large bowl, add remaining 2 T butter, and toss to coat until butter is melted and noodles are coated. Season with salt and pepper.
- Add half of the finely chopped parsley to noodles; toss to coat.
- Carefully remove skillet from oven (handle will be hot!). Using tongs, transfer chicken skin side up to a clean plate.
- Taste sauce and season with more salt and pepper, if needed.
- Spoon about ¼ cup sauce into a small bowl and stir in creme fraiche (sour cream or yogurt) until smooth (this slowly brings up the temperature of the sour cream so it doesn’t split when it hits the hot skillet). Pour back into skillet and stir to combine.
- Arrange chicken thighs and juices back in skillet and top with remaining chopped parsley. Serve over noodles. (I arranged the chicken and sauce over the noodles in a serving bowl and garnished with parsley.)
Posted in Chicken (Poultry), Pasta, Recipes, Sauces
Tags: boneless skinless chicken thighs, chicken, chicken thighs, creme fraiche, crushed tomatoes, dinner, egg noodles, Hungarian, Hungarian paprika, paprika, paprikash, pasta, smoked paprika, sour cream, tomatoes
This dish has a wonderful combination of flavors and textures. It’s creamy from the creme fraiche, meaty from the sausage, and earthy from the kale. I loved that the entire dish was prepared in a single pot- such a bonus. It was a great weeknight meal.
This recipe was adapted from Food and Wine, contributed by Justin Chapple. The original recipe called for mustard greens; I used an abundant amount of Toscano kale from my CSA share instead. I also increased the amount of pasta, garlic, and creme fraiche. My family will gobble up any amount of kale if it’s creamy and prepared with pasta and sausage. Genius. 🙂
- In a large pot of salted boiling water, cook the pasta until
al dente. Reserve 1 cup of the pasta water, then drain.
- In the same pot, heat the olive oil until shimmering.
- Add the sausage and cook over moderately high heat, stirring occasionally, until just cooked through, about 8 minutes. Using a slotted spoon, transfer to a bowl.
- Add the leeks, garlic and a generous pinch of salt to the pot and cook over moderate heat, stirring occasionally, until the leeks are softened,
about 5 minutes.
- Return the sausage to the pot.
- Add the mustard greens and tomatoes and cook over moderately high heat, stirring, until the greens are just wilted and the tomatoes start to burst, 5 to 7 minutes.
- Add the pasta, crème fraîche and reserved pasta water and cook, tossing, until the pasta is hot and coated in a light sauce, about 2 minutes.
- Season the pasta with salt and pepper and serve right away.
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Posted in Greens, Pasta, Pork, Quick, Recipes
Tags: cherry tomatoes, creme fraiche, dinner, fast, grape tomatoes, Italian, kale, leeks, mustard greens, pasta, quick, rigatoni, sausage, sweet sausage, Toscano
This quick and fresh dinner was truly springtime on a plate. It uses a combination of early spring vegetables- asparagus, peas, and scallions- which, as the author describes, makes it a “true celebration of the season.”
This recipe was adapted from the New York Times, contributed by Melissa Clark. I modified the proportions and omitted the tarragon. I also used reserved pasta water to adjust the consistency of the sauce. Loved it!
Yield: Serves 6
- 1/2 pound sugar snap peas, stems trimmed
- 3/4 pound asparagus, ends snapped
- 3 tablespoons unsalted butter
- 1 cup fresh English peas
- 1/3 cup (5 large) thinly sliced spring onion, white part only (or use shallot)
- 5 garlic cloves, finely chopped
- coarse salt and freshly ground black pepper, to taste
- 16 ounces pappardelle, fettuccine or tagliatelle, preferably fresh
- 1 cup grated Parmigiano-Reggiano, at room temperature
- 6 oz (3/4 cup) crème fraîche or whole milk Greek yogurt, at room temperature
- 1/4 cup finely chopped parsley
- 1 tablespoon finely chopped tarragon, optional
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- While the water is coming to a boil, slice snap peas in half and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes.
- Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well, reserving 1 cup of pasta water.
- Transfer pasta to the skillet of prepared vegetables or to a large bowl.
- Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs.
- Thin sauce to desired consistency with reserved pasta water.
- Season generously with salt and pepper, if needed, to taste. Serve.
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Posted in Pasta, Quick, Recipes, Sauces, Vegetarian
Tags: asparagus, creme fraiche, dinner, English peas, fettuccine, fresh peas, Greek yogurt, green onions, Italian, pappardelle, Parmigiano Reggiano, pasta, primavera, scallions, spring, sugar snap peas, tagliatelle, tarragon, vegetarian
For years, this was my go-to dish for guests. I’m not sure why I decided to branch out… It is SO delicious! I’ve been making it since 1999! Crazy. I think that this dish started my love of creme fraiche. It is a good meal to serve for company because the chicken is prepared hours in advance and broiled just before serving.
This recipe was adapted from Rick Bayless, via Martha Stewart Living. I updated this version to use chicken thighs instead of breasts and to include an entire 1 1/2 pound bag of “power greens” (baby kale, chard, and spinach) or two bunches (or more!) of rainbow chard. It would be wonderful with any combination of greens. I serve it with Cilantro-Lime Brown Basmati rice to soak up the wonderful sauce.
I’m sharing these creamy greens at my favorite blog party, Angie’s Fiesta Friday #137, this week (I’m featured BTW!) co-hosted by Loretta @Safari of the Mind and Natalie @Kitchen, Uncorked. Enjoy!
Yield: Serves 6
For the Chicken:
- 3 chipotle chiles in adobo, finely chopped (about 2 tablespoons) (see Note)
- 7.5 oz (about 1 cup) creme fraiche
- 1/2 cup heavy cream
- 10 boneless, skinless chicken thighs (about 2 1/2 pounds)
- 1/4 cup chicken stock
- 1 1/2 pounds (about 12 cups) fresh greens such as baby kale, chard or spinach, stems removed, well rinsed
- coarse salt and freshly ground black pepper
For the Cilantro-Lime Rice:
- 2 cups chicken stock
- 1 cup brown Basmati Rice
- juice of 1/2 lime
- 2-3 T chopped cilantro leaves
- Two to Three Hours before cooking, make the marinade: Start by finely chopping the chipotle chiles in a mini food processor.
- Place the chopped chipotles and 2 tablespoons creme fraiche in a small bowl, and mix to combine.
- Lightly season the chicken thighs with salt and pepper.
- Place the seasoned chicken in a large bowl, and pour the chipotle mixture over it, making sure to coat the chicken well. Cover with plastic wrap, and transfer dish to the refrigerator. Marinate the chicken 2 to 3 hours.
- Prepare the rice: Bring the 2 cups of stock to a boil; add rice and cover. Turn heat to low and cook, undisturbed, for 30 to 35 minutes.
- Heat the broiler. Place the chicken on a rimmed sheet pan just large enough to accommodate them. Place the pan 6 inches away from the broiler, and broil chicken until deep brown in color, about 6 to 7 minutes.
- Remove pan from broiler. Turn chicken thighs, and drizzle remaining creme fraiche along with the 1/2 cup heavy cream around the chicken.
- Return the pan to the broiler, and broil until chicken is deep golden and no longer squishy when you lightly press it with your finger, 6 to 7 minutes more.
- Transfer the chicken to a warm plate, and place in a warm oven or warming drawer.
- Scrape the cream mixture from the pan into a 4-quart sauté pan.
- Add the chicken stock and half of the greens. Bring the mixture to a boil over high heat, and cook, stirring constantly, until the greens have started to wilt and the cream has reduced and thickened, about 5 minutes, adding the rest of the greens as room is created in the pan.
- Season the creamy greens mixture with salt, to taste.
- Finish the Rice: After the rice has completely cooked, remove from heat. Add lime juice and cilantro. Mix to combine.
- Place rice over the surface of a serving platter. Top with the creamy greens and the broiled chicken. Garnish with cilantro, if desired.
Note: If you don’t care for very spicy dishes, you can reduce the heat by splitting the peppers in half and scraping out the seeds with the back of a knife before chopping.
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Posted in Chicken (Poultry), Greens, Quick, Recipes
Tags: boneless skinless chicken thighs, chard, chicken, chicken thighs, chipotle, chipotle chiles, cilantro, creme fraiche, dinner, Fiesta Friday, greens, heavy cream, kale, Mexican, Rick Bayless, spinach
Move over creamy chicken-chard-roasted poblano tacos… we have a new favorite in our house! These tacos are amazing. Thanks to the chipotle chiles, the filling tastes like it has been slow-cooked for hours. The finished full-flavored filling is loaded into a warm tortilla and smothered in toppings- incredible. Perfect.
This recipe was adapted from The New York Times, contributed by David Tanis. I used boneless, skinless chicken thighs instead of bone-in and substituted scallions for white onion as a garnish. It could easily be modified to use rotisserie chicken meat as well.
Perfect for your Cinco de Mayo feast… or Seis de Mayo if I’m too late. Fabulous any day! 🙂
Yield: 4 servings
Time: about 1 hour
For the Tacos:
- 5 boneless skinless chicken thighs
- 3 scallions, left whole
- 1 bay leaf
- 1 thyme branch
- 3 black peppercorns
- 1 allspice berry
- 2 cloves
- Kosher salt
- 3 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- ½ teaspoon ground cumin
- 2 or 3 chipotle chiles in adobo, chopped
- 3 tablespoons adobo sauce, from the can
- ½ cup chicken broth (*use broth from simmered chicken*)
- 8 fresh corn tortillas
For the Garnish:
- 1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained (I substituted unsoaked scallions.)
- thinly sliced serrano chile
- thinly sliced radishes
- sliced avocado
- crumbled queso fresco or mild feta cheese
- crème fraîche or Mexican crema
- cilantro sprigs
- dried oregano
- lime wedges
- Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool.
- Shred chicken with your fingers. Strain broth and reserve. You should have about 2 cups shredded chicken.
- Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes.
- Add garlic and cumin and cook for 1 minute more.
- Add chopped chipotle chile and adobo sauce and stir to combine.
- Add shredded chicken, salt lightly and stir to coat.
- Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
- Heat the tortillas over steam or by your favorite method, keeping them soft and pliable. (I placed them in a tortilla warmer, cover with a damp paper towel and microwave for 1 minute.)
- Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion or scallion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco or feta and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano.
- Serve immediately with lime wedges on the side.
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Posted in Chicken (Poultry), Holiday, Recipes, Tacos
Tags: adobo, boneless skinless chicken thighs, chicken, chicken thighs, chipotle, cilantro, cinco de mayo, creme fraiche, jalapeño, Mexican, rotisserie chicken, serrano, Tacos