Author Archives: scarp

Cornbread #3 (Gluten free)

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Uses extra egg and cornstarch as a binder, in place of flour. Yields a tender, moist, crumbly crumb with a luxurious crispy crust.

For best results bake in a 10″ cast iron skillet, preheated in the oven for at least 10 minutes.

Ingredients

  • 2 cups coarse ground yellow corn meal
  • ¼ cup cornstarch
  • 1 tbsp kosher salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 eggs
  • ¾ cup buttermilk
  • ¾ cup sour cream
  • 6 tbsp unsalted butter, melted
  • 2 tbsp unsalted butter to grease pan

Directions

Place a 10 inch cast iron skillet in the over and preheat to 425°F.

Melt 6 tbsp of butter in a microwave oven on low heat, being careful not to break the emulsion.

Combine corn meal, corn starch, baking powder, baking soda, and salt in a 3 quart mixing bowl. Whisk to combine.

In a separate bowl, lightly beat the eggs with a pinch of salt until smooth. Combine with buttermilk, sour cream.

Chop the remaining butter into small cubes. Set aside.

When the oven has been at temperature for 10 minutes, pour the butter and wet ingredients over the dry ingredients, and fold several times to a rough, slightly lumpy batter. Do not over mix.

Swirl the butter cubes in the preheated skillet, coating the bottom and sides well. Pour the batter into the skillet, scraping down the bowl with a rubber spatula. Return the skillet to the oven.

Bake at 425°F for 20 to 25 minutes, until a toothpick draws clean from the center of the pan.

Pepparkakor (Swedish Ginger Snaps)

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Makes 48 cookies

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1/2 cup molasses
  • 1 large egg, beaten
  • 3 cups all purpose flour
  • 1 tsp. baking soda, dissolved into 1 tbsp water
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp cloves (I omitted the cloves)
  • 1/2 tsp salt

Directions

Sift together dry flour, salt,baking soda and spices.

Cream sugar and butter in a mixer until light and airy. Combine molasses, then egg.

Add the dry ingredients to and stir on medium-low until well combined.

Turn out dough onto plastic wrap and form into a disk. Wrap the dough and chill 2-4 hours, until firm.

Preheatoven to 350°F

Roll out dough to ⅛” thick sheet. Cut into cookies, and transfer to a parchment lined baking sheet.

Bake 8-10 minutes at 350°F, turning once. Cool on a wire rack.

Source: https://www.abakershouse.com/wp-json/mv-create/v1/creations/31/print

Scottish Shortbread cookies

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Makes 15 cookies approximately 2×3″ (45x75mm).

Ingredients

Shortbread fingers
  • 8oz unsalted butter, preferably Kerrygold (277g)
  • 2½ cups all-purpose flour (282g)
  • ½ cup sugar (100g)
  • 1 teaspoon sea salt (3g)

Directions

Preheat oven to 350°F

Combin flour and salt in a bowl, whisking to incorporate and remove lumps.

Cream butter and sugar in a stand mixer until light colored and airy, scraping down the sides. 3 to 4 minutes.

Using a dough hook, add half of the flour mixture and mix on medium until.just combined. Scrape down sides.and add remaining flour. Stir on medium until the flour is incorporated, scraping down once. The dough will be rough and crumble, but should form a form ball.

Cross two pieces of parchment paper in a 9×9 pan. Transfer dough to the pan and press the dough flat into the corners of the pan. Use the flat bottom of a glass or another pan to pack the dough firmly and smooth the top. Dough should be no more than ½ inch (13mm) thick.

Using a fork, dock the surface of the dough sheet a bought halfway through. Using a sharp knife, gentle score the surface of the dough, dividing the sheet into 15 pieces approximately 2×3 inches (45x75mm).

Transfer the pan to the oven and bake 15 minutes. Remove the pan from the oven and, using a sharp knife, slice the sheet about halfway through using the score lines as a guide. Turn the pan and return to the oven another 15 minutes.

At the end of 15 minutes, remove the pan from the oven and turn off the heat. Retrace the score lines again with a sharp knife, slicing all the way through. Return the pan to the oven leaving the door ajar and allow the pan to cool to room temperature, approximately 20 minutes.

Using the parchment sheds as a sling, gently transfer the cookies to a cooling rack and separate. Allow to cool completely.

Store cookies in a sealed container 4 days, or frozen up to 6 weeks. If freezing, allow cookies to return to room temperature before serving.

Adapted from:

  • https://www.biggerbolderbaking.com/homemade-walkers-scottish-shortbread-recipe/
  • https://www.yummymummykitchen.com/2021/11/scottish-shortbread-cookie-recipe-walkers.html

Chicken, bacon & broccoli croissants

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A fun, quick recipe for parties or week nights.

Use the larger sized canned croissants. Use triangles for a stuffed croissant flair, or use squares with the perforation sealed up to make more of a turnover style.

If using the “flaky” variety, omit the egg wash.

Ingredients

  • 6 slices bacon (up to ½ lb)
  • 1 tablespoon olive oil
  • 2 boneless skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 2 small broccoli crowns, trimmed and cut into florets
  • 4 medium Baby Bella mushrooms, cleaned, halved and sliced
  • ½ onion, finely chopped
  • 2 cloves garlic, smashed and minced
  • 4 ounces grated cheddar cheese (see Cook’s Note)
  • 2 tablespoons mayonnaise
  • 2 tablespoons honey mustard
  • 2 tbsp ranch dressing
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Two 12-ounce tubes refrigerated rolled crescent dough
  • 1 large egg, lightly beaten
  • 2 tablespoons finely grated Parmesan cheese
  • 1 cup ranch dressing or marinara sauce, for dipping

Directions

Preheat oven to 350°F.

In a large skillet, cook bacon to crispy leaving fond, and reserving 1 tablespoon of fat. Transfer bacon to a paper towel to drain and cool.

Add 1 tablespoon olive oil to pan. Sear chicken breasts turning three times until an instant read thermometer registers 165°F at the thickest part. Set aside to rest.

Add mushrooms and sauté until tender. Add onion and sauté until translucent. Add garlic and broccoli and saute until fragrant and vibrant. Reduce heat.

Chop down bacon and chicken into ¼” pieces.

In a separate bowl, combine mayonnaise, ranch, shredded cheese and seasonings. Add chicken, bacon and sautéed vegetables. Toss to combine well, until everything is evenly coated.

Unroll and divide canned croissant dough into triangles or squares, as preferred. For triangles, add tablespoon dollops of filling and roll, with the tip on top of the roll. For squares, seal the perforation by breeding/pinching, then add ½ cup dollops at the center of the square. Fold and pinch opposite corners into a turnover, tube or petit four.

Brush down pastries with egg wash. (Omit this step if using Flaky dough.)

Arrange pastries on a parchment lined sheet. Bake 14-20 minutes in 350°F oven, turning once.

Baked Mac & Cheese

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Elbow macaroni in a rich, creamy mornay sauce (bechamel and cheese). May be topped with shredded cheese, fried onions, or crunchy Ritz cracker crumbles.

Recommend using blocks of cheese shredded by hand for a creamier product. If possible, source a smoked cheese for additional complexity.

Makes one 9×13″ pan

Ingredients

Mac & Cheese

  • 1 lb. elbow macaroni
  • 6 tablespoons unsalted butter
  • 6 tablespoons flour
  • 1 cup heavy cream
  • 1 cup buttermilk
  • 2 cups milk
  • ½ cup reserved pasta cooking water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce or 1 tbsp BBQ dry rub
  • 1 teaspoon mustard powder
  • ½ teaspoon salt
  • ½ teaspoon each: onion powder, garlic powder, ground black pepper
  • 4 cups shredded cheddar cheese
  • 2 cups shredded Gruyere
  • (Optional) 1 cup shredded cheddar cheese for topping
  • (Optional) ½ cup shredded Gruyere for topping

Crispy topping

  • 2 sleeves Ritz crackers
  • 4 tablespoon unsalted butter
  • ½ teaspoon salt

Directions

Preheat oven to 325°F. Shred cheeses and toss to combine, holding in the refrigerator.

Add 1 pound uncooked elbow pasta and 2 tablespoons salt to 2 quarts of boiling water. Stir the pasta several times after adding to prevent sticking. Took pasta to al dente, approximately 2 minutes less than the cooking time on the package. When the pasta is cooked, reserve ½ cup of the water, then drain pasta and set aside.

In a large sauce pan or Dutch oven, melt 6 tablespoons of butter over medium-low heat until foaming. Add flour and whisk into a smooth roux. Cook roux until slightly toasted smelling but not yet browned, 3-5 minutes. Slowly stream in milk whisking constantly to combine well. Do not pour too fast or the roux will seize and become lumpy.

When all of the milk is incorporated add remaining cream, pasta water, salt, herbs and spices. Stir until combined. Simmer over medium low until thickened and reduced, about 5-10 minutes.

Remove from heat and allow to cool slightly before adding cheese in handfuls, stirring in each handful until smooth. Repeat until all the cheese is combined into a smooth sauce, reserving 1½ cups if using for topping. If the cheese does not combine, return sauce to low heat and stir until smooth, being careful not to overheat sauce or it will break.

Add pasta to the cheese sauce and toss to combine. Transfer to a 9×13″ pan or 12″ cast iron skillet. Top with more shredded cheese, crispy fried onions or crushed crackers (below).

Bake uncovered 30 minutes in a 325°F oven until pasta is thoroughly cooked and toppings are lightly toasted.

For the cracker topping, crush two sleeves of Ritz crackers and combine with salt in a bowl. Pour 4 tablespoons melted butter over top and toss to combine thoroughly. Spread evenly over mac & cheese before baking.