Posts Tagged ‘jalapeno’

On a cold winter day there’s nothing better than curling up with a good movie and a bowl of soup. Soup is also a good way to rescue the last few veggies at the bottom of the fridge before heading to the market for more. The kids can easily enjoy the softened carrots and cool broth.

Scones are something new for me. Big Brother will eat almost anything that is dipped into something else, and breads are on his “yes” list of offerings. I can get him to sit down 90 % of the time if bread and butter are mentioned.

We went to a friend’s house for brunch a couple of weeks ago. The lady of the house prepared homemade scones as a dessert after the meal. The little oblong triangles were sweet and fluffy inside, a perfect pairing for the fig jam I tried. My friend offered up the recipe and I’ve made a twist on her creation: Jalapeno-Cheese Scones.

I made two different soups out of the same base ingredients of potato, carrot, and celery. The first was Turkey Poblano Soup, where chicken substituted the turkey, deliciously I might add.

The second was a first attempt at Dill Pickle Soup. Dill Pickle Soup may not sound like the most appetizing thing on the planet, however, if you like pickles you just might like this soup. Since there was only one lonely pickle left in the jar, it wasn’t an overwhelming pickle flavour. Next time, I think I will use three pickles to see if that would border on insane. If you have a pregnant friend, she might take to this like a duck to water.

Dill Pickle Soup (#1)

  • 1 large kosher dill pickle, fine dice
  • 2 russet potatoes, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 good tsp coriander seeds
  • 1/2 tsp black mustard seeds
  • Salt & Pepper
  • 1 tbsp onion granules (please use 1/2 of a real onion, I ran out so dried was used here, tastes OK but I suggest real onion)
  • 1 tsp garlic powder
  • 1 tbsp dill weed
  • 2 cups chicken or turkey stock

Start with the potatoes.  Cook the cubes in plain old water first, just until they think about softening.  Drain and set the potatoes aside for the moment. 

Make a roux with 2 tablespoons of butter and two tablespoons of all-purpose flour.  Melt the butter over medium-low heat then sprinkle and whisk in the flour.  Add the salt, pepper, onion, garlic, and dill until you can smell the dill perfuming the kitchen.  Slowly pour the stock into the golden rue.  Whisk to dissolve.

Now add the par-boiled potatoes, carrots, pickle and celery.  Use a tea ball or sachet for the coriander and mustard seeds, submerge into the stock.  If you need to, add a half cup of water so that everybody is swimming nicely in the pot.  Simmer until the potatoes are falling apart but the carrots hold their shape.  Turn down the heat to low and add 3/4 cup whole milk (optional to make the soup creamy).

Estimated total recipe calories: 865 (with whole milk) 840 (with low-fat milk)  765 (without milk added).  Makes three lunch-sized servings.

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Scones de Lisa

This is a cheesy and spicy version of Cream Scones.  The breakfast sort of scone Lisa baked for us for brunch were delightful.  Lisa passed along her recipe and I’ve created the partner for a soup or stew that will have you slobbering for more.

Jalapeño-Cheese Scones

  • 2 cups all-purpose flour
  • 1/2 cup whole milk
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup unsalted butter, frozen and cut into a small dice
  • 1 large egg, beaten
  • 2 seeded and diced jalapeño peppers
  • 1/3 cup Pecorino cheese, shredded
  • 1/2 cup cheddar cheese, shredded

Preheat oven to 375°F.  Line a baking sheet with parchment paper.

Mix the dry ingredients then add the pecorino and peppers.

Mix the egg and milk together and set aside.  Get the chilled butter and cut it into the flour mixture with a pastry cutter.  (Lisa’s secret was to grate the frozen butter into the bowl of flour, which worked pretty well!)  Add the milk and egg.  Turn out the dough on a well floured surface.  This is very sticky dough that should not be over mixed.  Just like a biscuit, try not to touch it too much because you will have premature butter liquidification.  Trust me, you don’t want to go there.

Knead the dough ever so gently ten times.  Make it into a disc and cut into eight triangles (like a pizza).  Sprinkle with cheddar cheese.  Bake on the parchment lined sheet for 15 minutes.

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jalepeno colby drop biscuit

On a complete whim at the grocery store, I bought half a dozen jalapeño peppers.  The thought even crossed my mind… I have a Serrano plant at home!  Unfortunately, this plant of mine has fallen behind in producing a nice crop of peppers.  Last year I was overloaded with perfect little peppers.  They must need more pot ash, and maybe a tad more TLC…

The second problem was a shortage of bread.  I’ve been trying to lose this darn muffin-top after our second baby, bread is a no-no.  I do keep it around for sandwiches and PBB toast (that’s peanut butter banana toast, just regular toast not Elvis peanut butter and banana & bacon) for the eldest, now five years old.  I decided biscuits would be the fastest thing to make to satisfy that urge to go overturn a Mrs. Baird’s truck.

While assembling the ingredients for the biscuits, the peppers sent me a message… eat me.  I grabbed the fattest one from the bunch and the colby jack cheese next to it in the deli drawer of the fridge.  A smirk slapped itself upon my face.  Outrageous, I would have not only fresh steaming biscuits… they were going to be studded with cheese and peppers.  My mouth felt like it was Niagara Falls. 

I can’t tell you how good these were, you’d have to come over next time this feeling washes in.  Hot steam rushes out of the tender center of the baked mound.  Then there’s the outer crust, dimpled and uneven, showing glimpses of the special additions made at the last second.  If I had sprinkled sea salt over top before baking, the biscuits would have to be heavily guarded by the RCMP.  Next time, my pretties, next time.  As they were, you can see, deliciousness.

Half of the biscuits ended up in the freezer, because this batch was way too good to let it go stale lying around waiting to be devoured.  Freezing was actually mentioned in the cookbook I was using (Better Homes and Gardens) and I’ve just warmed up a couple darlin’s as a midnite snack.

jam and biscuits

Now I’ve upped the ante.

Oh look, there’s fresh strawberry-mango jam in the fridge.  Jalapeño and strawberry?  Hmmm… how bad could it be?!  Not freaking bad at all!  There’s nothing better than homemade biscuits with homemade jam.  Pair it with a favorite cup of tea and you’ll have yourself a very pleasant nite.

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