Easy Peasy Blueberry Scones

I used bon appetit’s blueberry scone recipe with a few tweaks. I used buttermilk instead of heavy cream and I think if anything it made them fluffier and less sweet which I love! I also added nutmeg for a little more depth of flavor and used fresh blueberries from our garden. We’ve been trying to grow blueberries for years without much luck but this year we have quite the crop so I had to showcase them in a recipe. I love this recipe because there are very few ingredients (no butter!), it’s simple and quick, and the result is comforting and beautiful. Enjoy!

  • 1 lemon
  • 1/3 cup + 2tbsp sugar
  • 2 cups all purpose flour + some for dusting
  • 1 cup + 2 tbsp old fashioned oats
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • pinch nutmeg
  • 1 1/3 cup + 1 tbsp buttermilk
  • 2 tbsp honey
  • 1 cup blueberries (fresh or frozen)
  • 1 lg egg yolk

{makes about 8 BIG scones}

  1. pre-heat oven to 400º F and line a baking sheet with parchment paper
  2. zest the lemon on a microplane into a big bowl, add 1/3 cup sugar and rub these two ingredients together with your fingertips until they smell very lemony
  3. add in 2 cups of flour, 1 cup of the oats, all of the baking powder, salt and nutmeg and whisk to combine
  4. in another small bowl whisk together 1 1/3 cups buttermilk and the honey, this is a bit tricky but it will come together
  5. then add the wet ingredients to the dry and mix until combined
  6. using a plastic spatula gently fold in the blueberries
  7. liberally flour your work surface, I used a big cutting board but you can use your countertop too; flour your hands as well
  8. transfer the dough to your work surface and from a square that’s about an inch thick
  9. using a sharp knife (rinse under hot water before each slice for cleaner cutting) cut an X then a + shape into the square so you have eight triangles
  10. using a slotted spatula transfer each scone onto the baking sheet
  11. in a small bowl whisk together then egg yolk and remaining 1 tbsp of buttermilk; brush this onto each scone
  12. sprinkle the remaining 2 tbsp of both oats and sugar onto the scones

© 2018, domenicadreamsofcalamari. All rights reserved.

Tomato, Nectarine, Feta and Basil Summer Salad

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We have tons of super-ripe tomatoes and can’t stop buying stone fruit at the farmer’s market so we started playing around with this salad idea. We’ve made it at least five times this summer and it’s seriously the perfect combination of summer flavors, in my honest opinion.

{serves 4}

  • 3 large tomatoes
  • 3 firm but ripe nectarines (mix of yellow and white)
  • 6 sprigs basil
  • 1/2 cup sheep’s milk feta
  • 1 splash good quality olive oil
  • 1 dash balsamic
  • freshly ground black pepper (to taste)
  • a bed of arugula
  1. on a large plate lay a bed of arugula
  2. with your sharpest knife, slice tomatoes and nectarines
  3. arrange them on top of the arugula and crumble feta over the top of that
  4. then julienne the basil and arrange that
  5. then (right before you’re about to serve, drizzle with olive oil and balsamic and grind pepper over

© 2016, domenicadreamsofcalamari. All rights reserved.

Baba Ganoush

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this is a super simple recipe but the flavors combine beautifully and continue to develop as you let it sit.

  • 1 large eggplant
  • 2 cups tahini
  • 2 tbsp capers
  • 2 tbsp grainy mustard
  • 1 squeeze lemon (optional)
  1. roast eggplant directly over a grill or open burner (careful in fire alarm sensitive areas), until skin is completely blackened and blistering
  2. remove from fire are let cool a bit then put it in a plastic bag
  3. when it has cooled down enough (20ish minutes) peel off the skin. alternatively, cut the eggplant in half and scoop the insides out with a spoon
  4. in a large mixing bowl, mash the eggplant and add tahini, mustard, capers and lemon juice

© 2016, domenicadreamsofcalamari. All rights reserved.

Goat Ricotta with Fresh Caramelized Figs

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for the caramelized figs:

  • 7 figs
  • 1 pat butter
  • 2 tsp honey
  • splash balsamic
  1. cut tops off figs and cut them into 1/4 inch pieces (or somewhere around there)
  2. in a small sauce pan over medium temp melt butter then add figs, honey and balsamic
  3. stir occasionally and gently, taking care not to break down the figs
  4. when figs have absorbed the honey and balsamic and are are looking glazed, remove from heat

for the ricotta:

  • 4 cups goat milk
  • 3/4 kosher salt
  • 2 1/2 tbsp distilled white vinegar or lemon juice
  • 4 sprigs thyme (optional)
  1. bring milk and salt to a boil in a medium saucepan. Remove from heat. Add lemon juice or vinegar; stir gently until mixture starts to curdle. let stand 5 minutes.
  2. pour mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a medium bowl. chill until cheese is spreadable, at least 20 minutes and up to 12 hours (the longer it strains, the thicker it will be).
  3. mix thyme in later if desired
    Original recipe: http://www.bonappetit.com/recipe/fresh-ricotta*you can also make ricotta with plain old cows milk and it’s delicious

© 2016, domenicadreamsofcalamari. All rights reserved.

Tomates Farcies (Stuffed Tomatoes)

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{serves 8 as a hearty side}

  • 8 large tomatoes
  • salt/pepper to taste
  • 1 tbsp olive oil
  • 1 tbsp butter (or 2 tbsp olive oil if you’re not feelin it)
  • 1 large shallots
  • 2 garlic cloves
  • 16 oz spinach (fresh)
  • 1 grilled (or baked) and chopped sausage (spicy Italian preferably)
  • 1 cup breadcrumbs
  • 1/2 cup chopped roasted red peppers (jarred/canned works fine)
  • 1/4 cup chopped pistachios
  • 5 oz fresh goat cheese
  • 1/4 tsp red pepper flakes
  • 1/4 cup chopped basil
  • 1 tbsp chopped thyme and rosemary (plus more (not chopped) for pretty garnishes)
  • 8 dollops kalamata olive tapenade
  • 3 oz freshly grated parmesan cheese

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  1. pre-heat oven to 350ºF; cut tops off of tomatoes and scoop out the insides with a melon scooper (leaving a 1/4 inch or so thick wall so they don’t completely collapse (reserve the insides)) ; then lightly salt the insides
  2. heat olive oil and butter in a skillet over medium heat; meanhwile chop garlic and shallot
  3. once butter has melted add the garlic and shallot and sauté until they’re opaque then add the spinach and sauté until slightly wilted then take off heat and let cool
  4. at this point the salt in the tomato bowls will have probably brought out some water, add that to the tomato insides bowl
  5. in a large mixing bowl combine the goat cheese, parmesan cheese, spinach concoction, 3/4 cups of the tomato insides, pistachios, roasted red peppers, red pepper flakes, breadcrumbs, sausage and herbs
  6. then bake at 350º F for 20 minutes, remove from oven, top with the tapenade dollops and put the tomato hat/lids back on and bake for another 10 minutes

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© 2016, domenicadreamsofcalamari. All rights reserved.

Herby Summer Gratin with Squash and Cauliflower

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  • 1 head of cauliflower
  • 1 medium sized summer squash
  • generous sprinkle turmeric
  • 1 cup chicken broth
  • 1 egg
  • 2 tbsp mustard
  • 1 clove garlic
  • 1 pack dill (15ish sprigs)
  • juice of 1/2 of a lemon and zest of a full lemon
  • 1 1/2 cups panko breadcrumbs
  • 10 leaves sage
  • 2 tbsp asiago
  • pinch nutmeg
  • 5 pats butter
  • pepper
  • 2 shallots
  1. parboil cauliflower for 10 minutes (so that it’s still firm but easily stab-able with a knife), then let cool
  2.  cut cauliflower and squash into 1/2 inch pieces and put them in a big pot
  3. mince garlic and add to the pot
  4. add chicken broth, mustard, turmeric, nutmeg, 1/2 the dill (destemmed and minced), lemon zest and lemon juice
  5. add pepper to taste then mix in an egg
  6. pre-heat oven to 350º F
  7. in a small bowl combine bread crumbs, the other half of the dill (destemmed and minced), sage and asiago (grated or cut in really small pieces)
  8. melt 3 pats (fat slices) butter and incorporate into the bread crumb mixture
  9. in a large, shallow baking dish spread cauliflower-squash mixture evenly and bake for 45 minutes
  10. meanwhile melt the other 2 pats butter (and a splash olive oil) over medium low heat and slice shallots
  11. put them in the melted butter and let them cook slowly
  12. remove from oven and spread bread crumb mixture over the top and continue broil for 2 more minutes
  13. serve with extra mustard!

© 2016, domenicadreamsofcalamari. All rights reserved.

Pickled Blueberry and Burrata Black Rice

IMG_3090When I saw the recipe for pickled blueberries I thought it sounded interesting and I wanted to try it. But never during the process of buying the ingredients and pickling the blueberries did I think about what I was going to do with such a strange flavor combination. They were very salty but still a little sweet and the rosemary gave them a nice earthiness but they were definitely not something you want to snack on by themselves. They sat in the fridge for a couple of days becoming saltier and saltier while I pondered what to do with them.  Food52 suggested pairing them with ice cream but I’m not much of a sweets person and I am most definitely a cheese person so my mind jumped to a mellow cheese like ricotta or mozzarella.

My mom had picked up this black forbidden rice at Whole Foods a couple of weeks ago and we were trying to figure out a recipe to try with that too. I decided to throw them together with some sweet golden raisins and caramelized shallots to balance the saltiness, pistachios for crunch and burrata to pull it all together. Burrata is the king of mellow cheeses in my opinion. If you don’t know what it is, you should go get some and read this.

  • 2 cups forbidden black rice
  • 1 cup water
  • 1 cup chicken broth
  • 1/3 cup roasted pistachios
  • 1/3 cup golden raisins
  • 1 pint pickled blueberries drained
  • 1 roasted shallot
  • 1/3 cup chopped pickled onions
  • 1 sack burrata
  1. cover a baking sheet with parchment and roast shallot in skin at 300° for 45 minutes or until skin is golden brown and it’s soft on the inside
  2. cook rice according to directions
  3. let rice cool and move to a large mixing bowl
  4. when shallot is finished, let cool and slice
  5. add raisins, blueberries, onions and the shallot to the bowl of rice and mix
  6. divide the burrata and dollop onto the rice when you’re ready to serve

© 2015, domenicadreamsofcalamari. All rights reserved.

Peach, Amaretto, Whey Summer Smoothie

After making Ricotta we had a lot of leftover whey and this was one of my experiments. Whey is full of protein so it’s a great post-workout snack.

  • 1 lg ripe peach
  • 2 shots amaretto
  • 1 cup whey water (or if you don’t have whey, sub 1 cup water and 2 tsp whey powder
  • 1/2 cup ice
  • 1 tsp cinnamon
  1. blend all ingredients in a blender. done

© 2014, domenicadreamsofcalamari. All rights reserved.

Summer Sangria

My cousin recently moved to San Diego to get her Master’s degree. When she was moving in, her parents gave her a hand-me-down punch bowl that had been an unused wedding present. We quickly came up with a new future use for the clandestine punch bowl as a sangria bowl. That same week, Jess came over with the bowl and we came up with this summery sangria recipe. The bowl even has matching glasses that hang off the side.
summer bulgur-heirloom tomato salad

Summer Sangria:

  • 2 bottles red wine (blends)
  • 4 cups sparkling water
  • 1 bag frozen cherries
  • 2 large, firm peaches
  • 2 passion fruits
  • lotsa ice

© 2014, domenicadreamsofcalamari. All rights reserved.

Heirloom Tomato Bulgur Salad

summer bulgur-heirloom tomato salad

I found this recipe on the whole foods website and decided to spice it up. It’s a great idea for summer because you don’t have to cook it and it really utilized the flavors and natural juices of superripe heirloom tomatoes.

Heirloom Tomato Bulgur Salad:

  • 1 lb heirloom tomatoes
  • 1 cup uncooked bulgur
  • 1/4 cup capers
  • a few sprigs thyme and rosemary
  • a few squirts mustard
  1. Cut tomatoes into large dices, saving juices
  2. gently mix the tomatoes and their juices into the bulgur and let sit for three hours or more
  3. add capers, herbs and mustard

© 2014, domenicadreamsofcalamari. All rights reserved.

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