Blueberry Scones with Lemon Glaze

We had a ton of blueberries that were about to go bad in our fridge so I decided to make the best Blueberry Scones with Lemon Glaze. I've had this recipe saved for a while and I'm so sad that I didn't make these until now. Dr. Sweetpea and I devoured these scones with our morning coffee and they were amazing. Definitely a keeper.

Blueberry Scones with Lemon Glaze

(Source: Tyler Florence)

Blueberry Scones:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons sugar

5 tablespoons unsalted butter, cold, cut in chunks

1 cup fresh blueberries

1 cup heavy cream, plus more for brushing the scones

Lemon Glaze:

1/2 cup freshly squeezed lemon juice

2 cups confectioners' sugar, sifted

1 tablespoon unsalted butter

1 lemon, zest finely grated

Preheat the oven to 400 degrees F.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

Fresh French Fruit Tart

One of my favorite desserts is the French Fruit Tart. Whenever I go to Central Market here in Houston, I always buy one as a small treat for us. I was browsing recipes online a few days ago to see if I can make one at home and came across the recipe from Pierre Herme's, who is a world renowned French Pastry Chef. I knew I had to try his recipe and bought the ingredients to make the tart at home. The only change made was using the America's Test Kitchen filling recipe but I found on their website. The tart was absolutely amazing and it'll be our go to tart recipe. Dr. Sweetpea kept raving about how it tasted just like the tarts we buy from Central Market.

Pierre Herme's French Fresh Fruit Tart

(Source: Whipped The Blog)

Pierre Herme’s Vanilla Pastry Cream

Fills one 9 or 10 inch tart

2 cups whole milk

1 most, plump vanilla bean, split lengthwise and scraped

6 large eggs yolks

1/2 cup sugar

1/3 cup cornstarch, sifted

3 1/2 Tablespoons unsalted butter, at room temperature

In a small saucepan, bring milk and vanilla bean (pulp and pod) to a boil over medium heat. Cover the pan and turn off heat and let rest to infuse vanilla for 10 minutes.

Fill a large bowl with ice cubes and water. Set aside smaller bowl that can hold the finished cream and be placed in the ice bath. Set aside fine mesh strainer with it.

Whisk the yolks, sugar and cornstarch together in a heavy-bottomed medium saucepan. Remove vanilla bean pod from hot milk. Slowly drizzle some milk into yolks, whisking continuously. Still whisking, pour in all the liquid in a steady stream. Place the pan over medium heat and whisking vigorously without stopping, bring mixture to a boil. Keep at boil while whisking for 1-2 minutes. Remove from heat and scrape pastry cream into the small bowl in put it in the ice bath.

Stir the pastry cream continuously as it cools to keep it smooth. When it is about 140 degrees (very warm to the touch but not extremely hot) stir in butter in 3 or 4 additions. Return to ice bath and leave until cooled. Use immediately or cover with plastic wrap and store in the fridge for up to 2 days.

America's Test Kitchen Pastry Cream (this is the filling that I used but will try Pierre Herme's recipe next time) 

2              cups half-and-half

1/2           cup granulated sugar

pinch table salt

5              large egg yolks

3              tablespoons cornstarch

4              tablespoons unsalted butter (cold), cut into 4 pieces

1 1/2        teaspoons vanilla extract

Heat half-and-half, 6 tablespoons sugar, and salt in medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve sugar. Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons sugar and whisk until sugar has begun to dissolve and mixture is creamy, about 15 seconds. Whisk in cornstarch until combined and mixture is pale yellow and thick, about 30 seconds. When half-and-half mixture reaches full simmer, gradually whisk simmering half-and-half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened and glossy, about 30 seconds. Off heat, whisk in butter and vanilla. Transfer mixture to medium bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 3 hours or up to 48 hours.

Pierre Herme’s Sweet Tart Dough

Makes 3 tarts

2 1/2 sticks (285g) unsalted butter (at room temperature)

1 1/2 cups (150g) confectioners’ sugar

1/2 cup lightly packed (100g / 3 ¼ oz) finely ground almond powder

1/2 tsp salt

1/2 tsp pure vanilla extract

2 large eggs, lightly beaten, at room temperature

3 1/2 cups (490g / 17¼ oz) all-purpose flour, sifted

Place the butter in the bowl of a mixer with paddle attachment and beat until creamy, scraping down the edges as needed. Add the sugar almond powder, salt, vanilla and eggs and still working on low speed, beat to blend the ingredients, scraping sides as needed. (dough may look curdled, that is okay)

With the machine on low, add the flour in three parts and mix until the dough mixture starts to get together. Do not over mix – stop when the dough comes together in a soft ball, just a matter of seconds.

Remove the sweet pastry dough and divide into thirds, shape each third into a ball and flatten it slightly and then wrap in plastic wrap. If using the dough immediately, let it settle in the fridge for at least 2 hours or overnight. To freeze, put the wrapped disks in freezer bag and use within a month. (When starting from the frozen pastry disks, thaw about 45 minutes before the dough is ready for rolling out.)

To roll and bake the tart, butter a 9 or 10 inch tart pan. Lightly flour a surface and a rolling pin, then roll out the pastry disk, working it in each direction to ease the shape into a circular shape between 1/16 and 1/8 inch thick. Carefully lay the rolled dough over the tart dish. With your fingers, gently ease the dough into the corners and up the sides. If the shell cracks, use scraps to patch. Use the rolling pin or knife to cut off excess edges. Prick the surface all over with a fork. Line the shell with parchment or foil and fill with dried beans or rice. Bake the crust at 350 degrees for 18-20 minutes until it is lightly colored. Remove the parchment or foil and beans and bake an additional 2-3 minutes to firm up the bottom. (I baked our crust for about 10 more minutes). Cook tart on a rack.

TO ASSEMBLE THE TART

Pour the pastry cream into the cooked tart shell. Top with sliced fruit of your choice. If you want to glaze the fruit, combine 1/2 c. fruit juice (pineapple, peach, etc.), 1/4 c. sugar and 2 tbsp. cornstarch in saucepan, stirring until smooth. Cook, stirring constantly, until mixture thickens and boils. It should be clear. Remove from heat; cool until lukewarm. Spoon over fresh fruit on top of the tart. (*I used water instead of fruit juice to make the glaze)

Chili Mac

One of my favorite meals when I lived in the dorms during college was chili mac. I remember it used to show up in the cafeteria once every two weeks in the fall/winter months and I'd always look at the menu that was posted online to see if it was being served. It seriously was my favorite comfort foods as a college kid. Anyway, it was unusually cold in Houston for the last few days and I started craving chili mac for dinner. I decided to try the America's Test Kitchen recipe and it was amazing! Totally hit the spot on a cold day. Dr. Sweetpea was also a fan of this meal so this is definitely going in our dinner rotation. 

Chili Mac

(Source: America's Test Kitchen)

Salt

1/2         pound elbow macaroni (about 2 cups uncooked pasta)

3              tablespoons vegetable oil

1 1/2      pounds 85 percent lean ground beef

2              medium onions, chopped medium

1              red bell pepper, stemmed, seeded, and chopped medium

6              medium garlic cloves, minced or pressed through a garlic press

2              tablespoons chili powder

1              tablespoon ground cumin

1              (14.5-ounce) can diced tomatoes

1              (28-ounce) can tomato puree

1              tablespoon light or dark brown sugar

8              ounces Colby Jack cheese, shredded (about 2 2/3 cups)

Adjust an oven rack to the middle position and heat the oven to 400 degrees. Bring 4 quarts of water to a boil in a Dutch oven over high heat. Stir in 1 tablespoon salt and the macaroni; cook until al dente, about 5 minutes. Reserve ¾ cup of the pasta water and drain the pasta. Transfer the pasta to a bowl and set aside.

Wipe the Dutch oven dry. Add 1 tablespoon of the oil and return to medium-high heat until shimmering. Add the beef and cook, breaking up the pieces with a wooden spoon, until it is no longer pink and beginning to brown, 5 to 8 minutes. Drain the beef through a colander, discarding the drippings, and set it aside.

Add the remaining 2 tablespoons oil to the Dutch oven and return to medium-high heat until shimmering. Add the onions, red pepper, garlic, chili powder, and cumin; cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 7 minutes. Add the diced tomatoes, tomato puree, brown sugar, the reserved pasta water, and the drained beef; bring to a simmer and cook, stirring occasionally, until the flavors have melded, about 20 minutes.

Stir in the cooked pasta and season with salt and pepper to taste. Pour into a 9 by 13-inch baking dish (or a shallow casserole dish of similar size) and sprinkle with the cheese. Bake until the cheese is melted and browned, about 15 minutes. Cool for 5 to 10 minutes before serving.

Potato Leek Soup

Dr. Sweetpea has been craving Potato Leek Soup for some time. So I started google recipes online and came across the Potato Leek Soup recipe by Once Upon a Chef. I've tried several of her recipes already and they all turned out amazing, so I knew this one would be a hit too. Dr. Sweetpea said this soup was the best Potato Leek Soup that he's ever had and so this recipe is also a keeper recipe in our household.

Potato Leek Soup

(Source: Once Upon a Chef) 

3 tablespoons unsalted butter

4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

3 cloves garlic, peeled and smashed

2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces

7 cups low sodium chicken or vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 teaspoon salt

1/4 teaspoon ground black pepper

1 cup heavy cream

Chives, finely chopped, for serving

Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.

Add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.