Orange-Poppy Seed Scones

Lately I've been developing some breakfast pastry recipes for my summer restaurant job here on MV and one of my favorite things to make are scones. But not those dry as sand scones, no sir! These Orange-Poppy Seed Scones, adapted from a CIA recipe, are moist and have a tender crumb structure with some crispy bits on the edges. They're loaded with Vitamin C from all the citrus zest and a healthy dose of Dutch Blue Poppy Seeds.

Dutch Blue Poppy Seeds, you ask? Well, Virtual Potluck has joined forces with Savory Spice Shop in developing a few new recipes using their products. We each have an entire shop section and mine was seeds; this was were I fell in love with their Dutch Blue Poppy Seeds. I'm the one that goes for the poppy seed bagel 9/10 times at the coffee shop, so it seemed natural I'd bake with them!

Poppy seeds come from a yellowish brown opium plant native to the Mediterranean. They have been cultivated since the 6th century for the seeds, but also for opium, the narcotic that comes from the unripe seed. These mature seeds do not have narcotic properties. Nowadays these tiny blue gray seeds are mainly produced in Holland and Canada.  Poppy seeds have a nutty tasting flavor and are mainly used in baking. They are popular in breads, cakes, rolls and cookies. Although poppy seeds are difficult to grind, try dry roasting them first, then buzz them in a coffee grinder or spice mill. To make a paste, soak the seeds in water for 2-3 hours and then process in a blender with a touch of the liquid. Refrigerate or freeze poppy seeds to maintain freshness.

-Savory Spice Shop

Each Virtual Potluck member had a different set of spices to play with, so make sure to stop by Cookistry and check out the round-up post of recipes and giveaways! More spices, more chances to win!

Orange-Poppy Seed Scones with Citrus Glaze

Adapted from "Baking at Home with the Culinary Institute of America"

Makes 8 large scones

1/4 cup granulated sugar

1 3/4 cup bread flour

1 tablespoon baking powder

1/2 teaspoon vanilla salt

1 cup milk

2 tablespoons lemon juice

1 tablespoon orange extract

2 tablespoons poppy seeds

1/4 cup sliced dried apricots

1 egg whisked with 1 tablespoon milk

to decorate: orange zest, poppy seeds

1 cup powdered sugar

2-4 tablespoons milk

1/4 teaspoon vanilla extract

orange zest

1. Stir together sugar, flour, baking powder, and vanilla salt. Set aside.
2. In a separate bowl, whisk milk and lemon juice until it "curdles". This takes about 2 minutes. Add orange extract, poppy seeds, and apricot slices. 
3. Add wet ingredients to dry ingredients and stir together. You can do this in a stand mixer using the paddle attachment, but using a dough whisk is a faster and easier way to go! 
4. On a baking sheet fitted with plastic wrap, place dough and naturally form into a circle. Cut into 8 slices and freeze for 4 hours or overnight. I found it easier to cut after 30 minutes in the freezer.
5. To bake: Preheat oven to 350F and place frozen scones on greased baking sheet. Brush with egg wash and sprinkle with orange zest and poppy seeds. Bake until golden brown.
6. To make glaze, stir together powdered sugar, milk, vanilla, and orange zest. Glaze scones and serve! You can always serve glaze on the side as well. 

 

Thanks to the generous folks over at Savory Spice Shop, we're giving away a spice gift set for one lucky Cooking with Books reader! It's a fantastic set of spice blends that you can add to everything from popcorn to grilled steak! Entry Guidelines: leave a comment for each action done, as well as a contact email.

• Tweet: Love Spices? Enter to win a spice gift set via @nella22 & @SavorySpiceShop http://bit.ly/INFblt
• Head on over to the Savory Spice Shop Facebook page and post on their wall your favorite spice
• Follow Savory Spice Shop on Twitter
• Follow Cooking with books blog via Google Friend Connect (right-hand side bar)

Connect with Savory Spice Shop

Facebook: https://www.facebook.com/SavorySpiceShopOnline 

Twitter: https://twitter.com/#!/SavorySpiceShop

Disclaimer: Savory Spice Shop sent Virtual Potluck members spices to test and develop a recipe with, free of charge. My opinions, as always, were based on product testing and tasting!  US mailing addresses only. One (1) winner will be chosen randomly. Prize will be shipped by Savory Spice Shop. The contest ends Sunday, April 22nd, 2012 at 11:59 pm Eastern time. The winner will be announced on Monday, April 23st via email and will have 48 hours to respond before a new winner is chosen.

Country Crock at the Murray Household

This post is sponsored by Country Crock. I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.

You all must be wondering, why is this die hard baker talking about something other than butter? Well, because more than a food blogger, I'm a wife that married into an apparent Country Crock loving husband. Before being married to M, it was rarely something I bought at the store but after almost 5 months of marriage, Country Crock has been a staple at the Murray household.

The first time we were grocery shopping and he grabs the huge tub, I stared in dismay. He explained it was so much easier to spread, as well a it was a comfort food to him; he grow up with it melted into his veggies and spread on his morning toast. How could I ever go against childhood memories?! And now, it's become a favorite of mine as well, for the best reason is that I love buttered toast and it's SO much easier to spread Country Crock than frozen hard butter early in the morning. Plus, I definitely agree with the homey, comforting tasting.

Since we're newlyweds and childless, we really don't have to get veggies into the kids, but if you are a Mom or Dad looking for quick and simple tips and recipes to make serving veggies more fun, this is great:  Download the free Clare Crespo Cookbook here for fun and whimsical recipes your family is sure to love! In the meantime, I adapted one of the cookbook recipes and made it as breakfast! 

Sweet Potato Hash Browns

Adapted from the Clare Crespo Cookbook

Makes 2 servings

1 sweet potato, peeled and grated

1/2 small yellow onion, peeled and grated

1 large egg, slightly beaten

to taste: salt, pepper, Sriracha

1/4 cup Country Crock Spread

1. Mix the grated sweet potato, onion, and egg in a small bowl. 
2. Season with black pepper, Sriracha and salt.
3. In the Clare Crespo Cookbook, she then makes small mounds and brushes Country Crock over them to bake at 350F until golden brown. Since I didn't feel the need to turn on the oven so early, you can melt some Country Crock in a cast iron pan on the stove top and cook the hash browns until golden brown and cooked. 

Connect with Country Crock:

Country Crock’s Facebook page: http://www.facebook.com/countrycrock

Country Crock’s Twitter page: https://twitter.com/#!/countrycrock  

My Experience with the Cooler Cleanse

As you all know by my tweets, Instagram pics, and Facebook statuses, I did the 3-day Cooler Cleanse last month and today I'd love to share my thoughts on the cleanse, the flavors, how I felt, and my feelings before, during, and after it. 

What's the Cooler Cleanse you ask? A cleanse of course, composed of raw, gluten-free fruit and vegetable juices, as well as a few nut milks that provide your body with much needed nutrients, as well as pure energy. It helps rid the body of toxins and gives it a much needed time to focus on itself rather then having to digest endless amount of food. The 3 days were each composed of 6 juices each day, taken every 2 hours or so. Below is an overview of the 18 juices I received!

Juice #1 "Sweet Greens": As the first juice of the day, it pretty much woke me up. The taste is sweeter than I expected, with and herbaceous flavor under the sweetness.

Juice #2 "Watermelon & Lime; Pineapple & Ginger; Grapefruit & Mint":  By far, these were my favorite juice flavors and sipping on them inspired new flavors for me to add to my baking list. Watermelon & Lime was a burst of what summer tastes like, the Pineapple & Ginger had a spiciness and tart sweetness, and the Grapefruit & Mint was...minty fresh with a bitter tartness that was actually very pleasant.

Juice #3 "Essential Green": This is exactly what you'd expect from a green juice. A slight bitterness, it was one of my least favorite but definitely still drinkable. You'll definitely FEEL healthier after sipping on Essential Green!

  

Juice #4 "Young Coconut Water & Spicy Lemonade": Refreshing and naturally sweet, both of these were perfect mid-afternoon. I felt most hydrated after drinking the Young Coconut Water, and the Spicy Lemonade put a pep in my step! I've had a very spicy lemonades before, and most of them have an artificial lemon candy-like flavor. This was purely what a tart lemon would taste, with a touch of raw agave to balance it out.

Juice #5 "Essential Red": Consider this your early dinner, and it fills you up almost like a regular dinner. It's a hearty juice that blends the sweet apple and earthy beet, with a touch of lemon and the beneficial qualities of carrots.

Juice #6 "Spicy Hemp Milk; Almond Nut Milk; Brazil Nut Milk": I considered this my treat, my sweet dessert and my reward. My favorite? Hands down the Almond Nut Milk, laced with vanilla bean and blended with dates, it was almost too much to drink! It's thick like a milkshake and I loved it! The Spicy Hemp Milk was a close runner up, with Brazil Nut Milk trailing behind because honestly? Brazil Nuts are my least favorite nuts!

Three Days Before The Cleanse: I stopped drinking coffee, which meant removing 4 cups of caffeine from my diet. The smart way would be to slowly wean yourself off of it if you drink more than a cup, but I went cold turkey and paid for it the hard way. My first day off caffeine was awful: headaches and flu-like symptoms. The next day was much better, and after that I got used to not having coffee. I eventually didn't have coffee for an entire week. I also reduced red meat consumption, as per suggested by Cooler Cleanse and tried to eat more veggies. Sure, I had pasta the night before, but it was like a good bye moment. 

Day One: As with everything new, it was honestly the hardest day for me. After sipping on the first two juices, I went on a short 30 minute walk and after getting home, felt lightheaded for a good hour. The feeling woudn't shake, plus I started to feel nauseous so I decided I needed solid food. It hadn't even been 24 hours since my last meal! I had some sweet potatoes with cheese, and this small meal would be what carried me through each day. The day continued on, feeling much better after a small meal and my other juices.

Day Two: Other than a slight headache, this day went smoothly and for my small meal I tossed some canned tuna with greens and avocados. Adapting the cleanse to what my body needed made it work for me. 

Day Three: By the end of the cleanse, I was ready for solid food! Small meal this day was a salad with more avocados and quinoa, and the juices were being gulped only when I started to feel hungry (more or less every 2-3 hours). 

Results and Final Thoughts: What did I realize about my body and food intake? First of all, I'm not a mindless eater. I rarely snack much and just really rely on meals. I missed the act of cooking, and realized it was the way I timed my day as to what I was doing and cooking. What surprised me the most was the amount of energy I had, even without the caffeine in my system. I also felt great about what I was putting into my body and could feel it regenerating and taking in the nutrients, which I loved. As for weight loss, I lost about 4 pounds, but for me this was the least important result. The way I felt (after getting used to the juices), was a better result! 

Thanks to the awesome folks at Cooler Cleanse, we have one 3-day cleanse to give away. If this is something you've always wanted to try, here is your chance! Below are ways to enter, be sure to leave a separate comment for each entry you do, as well as a contact email! 

• Visit the Cooler Cleanse site and share one thing you learned
• Follow Cooler Cleanse on Twitter
• Follow Cooking with Books on Twitter
• Tweet: Ever wanted to try @CoolerCleanse? Enter to win a 3-day cleanse and read about @nella22's experience! http://bit.ly/HFBm1t #giveaway

Disclaimer: Cooler Cleanse was provided free of charge in order to facilitate this review. No monetary compensation was received. Before doing any cleanse or detox, consult with your doctor. US mailing addresses only. One (1) winner will be chosen randomly. Prize will be shipped by Cooler Cleanse. The contest ends Sunday, April 22nd, 2012 at 11:59 pm Eastern time. The winner will be announced on Monday, April 23st via email and will have 48 hours to respond before a new winner is chosen

Quinoa Ragu Lasagna

Sometimes, lasagna is all we crave. Layered cheese, creamy sauces, rich meat, and pasta noodles. What else do you need? We made this before leaving for NYC last month and baked it in a loaf pan, since most of our cooking is for two (with leftovers!) Oh and why quinoa? We had some leftover cooked quinoa in the fridge from a previous meal and decided to load up the lasagna with a nutritious grain that not only added health benefits, but provided texture in an otherwise smooth and creamy lasagna.

Quinoa Lasagna

Serves 2, with leftovers

Fresh or Dry Pasta Noodles, 1/2 pound

large pot of water, salted

1 cup quinoa, cooked

2 tablespoons vegetable oil

1 small onion, chopped

1 small carrot, chopped

1 stalk celery, chopped

1/2 pound ground beef/pork/chicken

1 cup diced canned tomatoes

1 tablespoon granulated sugar

salt and pepper to taste

2 tablespoons butter

2 tablespoons flour or cornstarch

2 cups cream

1/8 teaspoon nutmeg

salt and pepper to taste

1. Set aside the cooked pasta and quinoa. Start by heating the oil in a medium saucepan and saute the onion, carrot, and celery for about 4 minutes. Add the preferred meat and sear.
2. Add tomatoes, sugar, and season with salt and pepper. Simmer for 25 minutes, until meat is cooked through.
3. In the meantime, make a quick Béchamel sauce by making a roux with the butter and flour. Cook for 2 minutes and whisk in the cream. Season with nutmeg, salt, and pepper.
4. When the meat sauce is cooked, fold in the cooked quinoa.
5. To assemble: Grease a loaf pan with butter or oil. Cover bottom of the pan with 2 tablespoons
   Béchamel sauce. 
6. Layer with a strip of pasta noodle and then top with meat-quinoa sauce.  
7. Drizzle bechamel over meat-quinoa sauce and repeat layer of pasta.  Finish with Béchamel sauce and shredded mozzarella cheese. 
8. Bake at 400F for 15-25 minutes, until cheese and Béchamel are browned. Serve with a salad of greens and crusty bread.

You can make this gluten free by using cornstarch in the bechamel and using gluten-free pasta noodles. We made fresh noodles using Domenica Marchetti's Pasta Recipe and they turned out great in this recipe. Whenever we have the time, we make fresh pasta instead of using dry pasta. The results are noticeably different; the long noodles soak up both sauces and provide structure to the meal.

How do YOU make lasagna? Links are welcome, so make sure to share your favorite recipes with us!

Thai Iced Coffee

It's Spring! Not like that's news to any of you, but I just want to be extra excited and happy it's Spring! It means the days are warmer, longer, and the season here on Martha's Vineyard is bustling up with excitement of what's to come this Summer. But before even mentioning Summer, let's stick with Spring and it's daffodils, fresh breezes, and most importantly, iced drinks. 

Lately I've been browsing Robert Danhi's newest cookbook, Easy Thai Cooking: 75 Family-Style Dishes You Can Prepare In Minutes which Tuttle Publishing sent to me as a review copy. Who's Robert Danhi? Well, in short, the man knows everything and anything that has to do with Southeast Asian cuisine. I had the pleasure of meeting him and attending a demonstration he did at CIA a few years ago about Asian Sauces. Here's an excerpt that I wrote in 2009 about that demo that illustrates Chef Danhi's work:

When you think about Asian Cuisine, what are the things that come to mind? Beef Teriyaki, Crispy Tangerine Chicken, normally dishes made with a specific sauce. While attending a conference on Asian Sauces at the Culinary Institute of America on November 11, 2009 presented by Chef Danhi reminded me that Teriyaki, Soy Sauce and Hoisin are not the only ones out there.  Chef Danhi has been all over Asia discovering the sauces that make up a cuisine, the sauces the grandmothers make at home.  Starting with the explanation of the how-to process of Soy Sauce, Chef Danhi takes us on a culinary adventure like no other. He is an amazing storyteller, illustrating flavors, developing stories and above all capturing the audience with his words.  His story is of photojournalism that leads him to meet the love of his life, his wife. At the same time of meeting this love consequently he meets his culinary love, Southeast Asia.  He tells of walking down the streets and up dark alleys, finding the old lady that has been cooking squatted down for the last decade; of the amazing smells that slapped him in the face as he walked past street stalls; the colors invading his sight were uncontrollable to him.  

The Asian Sauces guided tour was an awakening of the senses and started with a snack of Roasted Peanuts with chili and lemongrass flavors swirling around on your tongue. Commencing with the soy sauces and how they are brewed the traditional method. They both had a rich soy flavor which would ideally marinate meats. Moving on to one of my favorites, Plum sauce made from preserved Chinese plums, ginger and chili. It is normally used as a dipping sauce for roast duck and other roasted meats, but Chef proposed trying it over vanilla ice cream. Marvelous! Following the plum sauce was the Oyster Sauce, a unique recipe made from the founder of Lee Kum Kee products in 1888. Tradition says it was a mistake, as with all wonderful culinary discoveries that an oyster soup reduced to a syrupy sauce and this sauce was invented! Oyster sauce is a basic Chinese sauce, used in cooking and also marinating. After these sauces were explored, the trip kept moving on with Hoisin Sauce which can be best described as a spicy-sweet sauce made from selected spices and ground soybeans; Black Bean Garlic Sauce, mostly fermented black beans and garlic; Chili Garlic Sauce, Thai Sweet Chili Sauce and one that graces the tables of our Farq Hall, Sriracha Chili Sauce.

At the end of this culinary travel, Chef Danhi exhorts foodies everywhere to Question Everything! Ask, wonder, and be curious. A cuisine is not just the flavors but the geography, etiquette, ethnic diversity, history and population. Experiment Everything.

As you can see, he's extremely passionate about this food and the culture behind it. The book is complete with tips on stocking your pantry with Thai staples, as well as help with planning a Thai Menu. Chapters range from Snacks to Seafood, and one of my favorites, Noodles and Rice. Ending with Desserts and Drinks, I thought it'd be appropriate to share his recipe for Thai Iced Coffee, the perfect Spring 2012 drink!

Thai Iced Coffee 

From Robert Danhi's "Easy Thai Cooking"

Serves 4-6

1 1/4 cups Thai Coffee mixture "Oliang Powder"

4 cups water

1 can (14 oz) sweetened condensed milk

6-8 cups crushed ice

4-6 straws

1. Measure the coffee into the filter of the electric coffee maker. Fill the machine with water and run according to manufacture’s instructions. You may also use a French press to make this coffee base.
2. Stir the condensed milk into the brewed coffee. Chill in the refrigerator.
3. Fill the glasses with crushed ice, then top with the chilled coffee, it’s best if served with straws.

Stove top method: Stir the coffee grounds into the boiling water. Brew for 5 minutes. Strain through a
coffee filter, very fine wire mesh strainer or cheesecloth.

Hot Thai coffee method: Fill each cup with 3 to 4 tablespoons of condensed milk; top with 1 cup (250 ml) of hot coffee.

Notes: If you can't find Thai coffee, use any coffee bean you like but make sure it's a dark roast. Also, to keep your iced coffee chilled but not diluted, make coffee ice cubes! Brew extra coffee, chill, and freeze into ice cubes. And last but not least, make your own condensed milk! Thanks to Tuttle for sending me a copy of this book, and you should go out and get a copy for yourself as well!

Boston: Kimpton Nine Zero & Good Eats!

Happy Monday readers! Start your Monday with some coffee, and remember to enter my current coffee-loving illy giveaway! Nothing says Monday like enjoying some coffee throughout the day and these three new illy blends will give you a head start if you win! Good Luck and now for our regular programming...

Boston just might be my favorite city. It's big enough to keep me busy, but it's not as packed as the bigger cities. We ended our trip to IACPNYC with a stay at the Kimpton Nine Zero Hotel, the perfect spot to relax, have good food, and enjoy amazing customer service!

The Minibar: Foodie Inspired. An in-room martini bar? Yes please! Offering six different flavors of Stirrings drink mixers and rimmers, crystal glassware for both martinis and wine, as well as some curated snacks, the best spirits, and even a variety of local brews.Coffee makers are available upon request, and of course I needed to request one for my early morning rising. Up to my room, a Keurig brewing system was delivered with a variety of three coffee pods.

Details & Design are two of the Nine Zero's most prominent aspects and can be found in every corner of the room. Even the soap, wrapped in gorgeous paper is a treat! Entering the hotel through it's red brick structure, you arrive upon a lobby decorated with elegance and finesse, and you'll find sumptuous touches here and there. Riding the elevator up to your room and walking the quiet hallways, a sense of peace surrounds you. Sure, the Nine Zero is pet-friendly, but you won't hear any barking since I think even the dogs commit to the quiet peacefulness. Check out their specials and packages here.

Comfort is another major aspect of the Nine Zero. Did you know there is a pillow menu available? Catering to your every comfort, the Nine Zero has you covered!

Nine Zero Hotel features four one-bedroom suites and one penthouse suite on the 19^thfloor called Cloud NINE. This ultra-luxurious suite floats dramatically above Boston with floor-to-ceiling windows and an unmatched panoramic view of the city.  Electronic drapes, a viewing telescope, plasma screen television with surround sound, and a steam shower and Jacuzzi complete the perfect cosmopolitan getaway.  Iris identification technology is also offered for keyless access to the Cloud NINE suite. Nine Zero Hotel is the first hotel in the world to use this technology. -Kimpton Hotels & Restaurants

Connecting with Kimpton - Nine Zero was another perk of our stay. Not only were they in constant contact with me, but they recommended the best place to eat in Boston's Chinatown: Gourmet Dumpling House. A short walk away from the Nine Zero Hotel, Boston's Chinatown is a great source for Asian products and meals.

We arrived at the Gourmet Dumpling House and decided to start our meal with Kimchi. It was M's first time trying it and he loved it. The perfect amount of spice and the cabbage leaves were a great, crunchy addition. It was followed with Juicy Pork Dumplings, Crab & Cream Cheese Ragoons, Beef with Long Horn Peppers, and white rice. An amazing meal that paired wonderfully with a can of Sapporo beer. Definitely check them out while in Boston!

Connect with Kimpton - Nine Zero

Follow on Twitter: https://twitter.com/#!/KimptonInBOS

Like on Facebook: https://www.facebook.com/NineZeroHotel

                                                                    Reserve your next stay on their site: http://www.ninezero.com/ 

Disclaimer: I was invited by Kimpton - Nine Zero to review their hotel and offerings free of charge. No monetary compensation was exchanged and my opinions are based solely on my personal experience. I've visited the Nine Zero previously before this stay and was just as happy. Read about it here.

Slightly Silent Sunday: Millet & Chia Sandwich

Still have a few more NYC/BOS posts to share with you, but in the meantime, let's whisper a little about sandwiches. Everyone loves a good sandwich and to me, what makes a good sandwich is great bread. Sure, the spreads are important, cheese, deli meats, and for me, a mix of herbs and greens make the sandwich. Below you'll see a few progressive pictures of my sandwich making. Wonder what bread I used? I'll tell you it's gluten free and delicious, so scroll to the bottom and discover the bread love!

As a sandwich lover, I had the chance to taste test this Millet-Chia bread by Udi's Gluten Free Foods and below you can read some facts about millet and chia from the Udi's blog:

Millet
Millet seed is an ancient grain first cultivated in China around 4500BC.  It is high in protein, fiber, magnesium, and phosphorus, all of which are important for certain functions in our bodies. 

Chia
An ancient grain stemming back to Mayan and Aztec cultures around 3500 BC, the teeny chia seed’s name literally means “strength.” This name is fitting, given its concentrated nutritional content.  Chia seeds have a mild, nutty flavor and can be added to a variety of foods to boost nutritional content, such as hot cereal, vegetables, sauces, and baked goods (such as breads and cookies).

The chia seeds add the perfect texture to this bread, and you feel like you're definitely eating something deliciously healthy. It toasted perfectly on a buttered cast iron skillet, and was strong enough to hold up to various ingredients. Ingredients that I think make one of the best sandwiches:

• Cheese: One of my favorite cheeses to use in hot sandwiches is mozzarella, because of how gorgeous it melts and it's like the glue that holds my sandwich together;
• Deli Meat: Another favorite, Honey Baked Ham. The balance of sweet and salty is joy in my mouth;
• Greens: Have you ever had Pho? One of the things I love the most about it is the herb salad on the side, which I recreated here by tossing some fresh greens with cilantro. This adds a burst of flavor to an otherwise normal sandwich;
• Spread: Sriracha and Mayonnaise. Go make it right now and try it, it will change you world. Want to add a touch of sweetness to it? Drizzle in a little honey! 

This sandwich was the perfect lunch using Udi's Millet-Chia Bread. You can purchase it online here and check your local markets as well! If you'd like, like them on Facebook and follow them on Twitter for updates, new recipes, products, and just an all around fantastic gluten free community.

Disclaimer: Udi's Gluten Free Products were sent free of charge as samples to allow for this review. No monetary compensation was exchanged.