Roast Pear and Chocolate Scones, for Breakfast.

So, Northern California was a rainy mess the other week. But, alas, a rainy mess does not stop a farmers market from happening. So, despite the rain being heavy enough to put the area under flash flood warning, we set up our stand, and stood outside selling organic produce. My partner at the stand, and myself, were soaked through. Needless to say, when I got home all I wanted was tasty and filling warm food. And a Hot Toddy. Because, I've suddenly realized Hot Toddy's are tasty and warming. My friend Frances has to be credited with the Hot Toddy revelation. She drinks them often. I'm quite sure if you want to know where the best Hot Toddy in San Francisco is, Fran is your gal. Although, frankly she's likelier to tell you it's best to just come cozy up in her kitchen with the kettle on, and she'll make one. Probably whilst feeding you some delicious baked good. Go Fran. On Sunday I drank my wonderful Hot Toddy, accompanied by a fresh pepper pasta dish. It cured me. It did not cure the need to eat tasty filling food and drink Hot Toddies. That's in full swing, as evidenced by the fact that I awoke on Monday morning (Monday is effectively my Saturday), poked around on a food blog, and by 8:40 had already decided I was making Roast Pear and Chocolate Scones. This is despite the fact that I was missing 1/3 of the main ingredients, I make an attempt not to include chocolate in breakfast, don't really bake generally, and had never made scones before. But don't "Roast Pear and Chocolate Scones" sound like they could just cure anything? By 9 I was coring some Bosc Pears.


 I wasn't even that sure how to core a pear. I looked online and it said to use a teaspoon measure to scoop out the seed studded middle of the pear, and then cut the stem out with a knife. Easy enough. I chopped the pears, popped them in the oven to roast, and walked to the market to get the missing ingredients. The city was glowing in the sun, post rain. I then came home and commenced making scones.

Scones that were so tasty. So so tasty. So tasty, that out of the six I made, I ate five. Dean snagged one. Now that's not usually the way I roll. I'm more of a large dinner, light breakfast person. A health shake for breakfast person. Maybe a fried egg and rice if I'm really hungry. I've been known to grab a pastry for breakfast, after yoga. Nope. I did none of that. I simply ate these scones. No yoga. The recipe is from Deb Perleman of Smitten Kitchen, and I think Deb is amazing. I mean, the woman made the recipe for these scones, and convinced me I too could make them. Genius. I've since made Apple and Cheddar scones, which are also delicious. I managed to only eat one and a half, because I froze most of the dough and only baked two. I feel that's progress.  



Roast Pear and Chocolate Scones

3 firm Pears (I used Bosc)
1 1/2 cups all purpose flour
1/4 cup sugar plus more for sprinkling
1 1/2 teaspoons  baking powder
1/2 teaspoon  table salt plus additional for egg wash
6 tablespoons  cold unsalted butter, cut into small cubes
1/4 cup  heavy cream
1/4 cup  semisweet or bittersweet chocolate, chopped (or chips)
2 large eggs, 1 for dough, 1 for glaze

 Pre-heat your oven to 375. Peel the pears, core them and chop into bitesize pieces. Place them on a parchment lined baking sheet and bake for 20 minutes. Remove them from the oven and let them cool. Placing them in the fridge will speed this up. Leave your oven on. Next in a large bowl, mix the flour, 1/4 cup sugar, baking powder and 1/2 tsp salt. Then add in the butter. I don't have any kind of electrical mixer so I chopped the butter and incorporated it into the flour by hand. Then add the egg, heavy cream, and pears. Mix with a wooden spoon till everything just about comes together. Add the chocolate chips and mix a little more. Take care not to over mix the dough. 

Take the dough, and on a well floured counter top, press it into a 6 inch round. Then cut the round into 6 triangles. At this point you can freeze the scones, and just bake one at a time whenever you're in the mood for them. This is recommended to avoid eating all of them in one go. When ready to bake the scones, brush them with a glaze of 1 whisked egg, 1tsp water and a pinch of salt. Bake at 375 for 30 minutes. 

                                   

                                                          

  

First Blog: A Sandwich of Portobello and Pesto

Hello there! This is my first entry to my very first blog! Exciting.

First, a little about me. I am a native Californian haling from Los Angeles but currently living in San Francisco. I adore food. Mainly the foods you can expect any good California girl to love: Organic food, fresh food and local food. I have had the most wonderful fortune of working at a few farmers markets here in the bay area. They allow me to have a look at the most beautiful bounty of produce week after week. I see the seasons change through the changing produce. I am an avid home cook. I cook out of necessity, I cook because I love it, and I cook for comfort. I have a strong belief that food is something sacred. It is something shared within every single human culture upon this earth. Food connects us. I believe we should care about what we eat and care where our food comes from. The current state of the food system frightens me. Things that are of great concern to me are GMO's, pesticides, processed food, corporate control of food and food systems, food shipped from far away lands, and the feeding and treatment of livestock. Having said this, the food I cook attempts to be as healthy and nutritious as possible, whilst not being fussy or over-concerned. I try and choose organic as much as possible. I don't use any meat, for many reasons, but the main being I simply don't enjoy the taste. I like the focus that being a vegetarian affords me in the kitchen. I find the bounty of produce has endless possibilities.

This is Dean, my boyfriend. Dean has on his, "I'm very hungry please feed me" face. I see this face often. Dean loves meat. I mean, I don't think I've met anyone with such an affinity for it as him. Although there are many a time when Dean laments me not knowing how to roast a chicken or grill a steak, he is more than happy to eat whatever I make. He has even grown to love enjoy kale. In fact he once requested it (he denies it, but I remember).

So, the first recipe I will post is a sandwich. It's a fairly easy sandwich that's based off of an Annie Somerville recipe (Annie runs "Greens", the vegetarian restaurant at Fort Mason) from her book, "Everyday Greens". I one time made this sandwich, placed every element in its own tupperware, and insisted Dean and I hike up to eat it on a hill overlooking San Francisco. Very tasty, very impractical, but very lovely. I'm a little obsessed with Annie Somerville and her cookbooks. I've done this recipe with basil pesto and cilantro pesto. Each was delicious. I think a blend of parsley and cilantro might taste nice! I use a mandolin slicer which makes fast work of slicing onions. I love my mandolin slicer. I swear I eat more onions because of it. Any leftover mushrooms or onion (especially the onion) can be easily used to spice up your next meal. Throw them with rice, lay them over a salad, or toss them in with some scrambled eggs for breakfast. So maybe consider making some extra for leftovers. Unless you live with Dean, where leftovers rarely exist because he tends to eat everything. If you're a vegan simply omit the Parmesan.

*A note on Garlic Oil: Garlic Oil is ever so easy to make. Simply mince a few cloves of garlic and cover with olive oil. Annie Somerville recommends a general ratio of 1 tablespoon garlic to 1/2 cup olive oil. I like more. You can use it right away, or let it steep for 30 mins. Strain out the garlic and store the oil in a sealed container in the fridge. I tend to not even bother straining mine and just pop it right in the fridge. But then, I have been told that sometimes I add too much garlic to dishes. Hmm.

Roast Portobello and Red Onion Sandwich with Herb Pesto
Ingredients:
2-3 portobello mushrooms, depending on size
1 large red onion, cut into 1/2 inch-thick rings
Garlic/ Garlic oil*
Balsamic Vinegar
1 large tomato
 Handful of Arugula
4 sandwich rolls


Herb Pesto:
1 small bunch of leafy herbs such as cilantro, basil, parsley, or any combination thereof
1/3 cup olive oil
2 cloves chopped garlic
Juice of 1/2 lemon
Salt
Pepper
3 TBL Parmesan (optional)

     Pre-heat the oven to 400 F
     Brush the mushrooms and onions with garlic oil. Sprinkle with salt and pepper and place them on a baking sheet. Roast for 10 mins, turn them over, and roast another 10 mins or until completely tender.
   

Sandwich served with Padron Peppers

While the mushrooms and onions are roasting, prepare the Herb Pesto. Place all ingredients in a food processor except the olive oil. Start the food processor and slowly stream in the olive oil until all ingredients have turned to a paste. Add salt and pepper to taste, and more olive oil or lemon juice if facilitation of blending is needed.

Slice the warm mushrooms and toss with a little balsamic vinegar, season with salt and pepper. Toss the onions with a little salt and pepper.

Slice and toast the rolls. Spread both sides of the rolls with the Herb Pesto. Place the mushrooms on the bottom of each roll, layer the tomatoes on top and sprinkle with salt and pepper. Spread the onion rings over, top with arugula, and replace the top of the roll.