It’s quarantine o’clock, so PhD Kitchen is back! Yesterday I made these English cheddar scones—a crowd favorite in our house, which I share with a bona fide English husband—and I thought they’d make the perfect comeback recipe. My mother-in-law’s cheese scones are pretty similar, but this is the way James and I make them at home in the US.
You can use any hard cheese you like, but I prefer a strong and sweet red cheddar. I added fresh rosemary from a plant I’m trying to keep alive, but you can skip the herbs or substitute another type (fresh or dried) if you like. My recipe is based on this one by Irmgard on Food.com, but I’ve edited it to make a double batch and substitute for the complete dearth of baking powder currently plaguing my city. I also had to make do with fat-free buttermilk… yikes. Desperate times call for desperate measures. Here we go!
Dry ingredients in the sieve
A darn good sweet red cheddar
Dry ingredients, herbs, and cheese in the mix
Stir in the buttermilk…
…and form into a ball in the bowl
Plop on a floured surface and flatten to about 1″ thickness
Use something handy to cut the scones out
place on a lightly floured baking sheet & bake for 12-15 minutes!
English Cheddar Scones, on PhD Kitchen!
Clafouti(s) is a French baked custard with fruit that rises to the top during baking. It’s traditionally made with cherries, but I much prefer raspberries, and raspberries go oh so well together with lemon. I’m using Martha Stewart’s Cranberry Clafouti recipe as a base for my own, but I’ve cut out most of the lactose (and also used gluten-free flour, which you can ignore if you’re a wheat-eater). Where Martha uses whole milk and heavy cream, I use soy milk and yogurt. Feel free to sub in your own dairy or non-dairy elements for the ones she and I use!
Sugar’s in the dish!
Whisk your eggs into the dry ingredients
The first mixture is done–all smooth!
Yogurt, lemon juice, and soy milk in the food processor
Add wet to wet
Crush your raspberries with a fork
Line the bottom of your dish with the raspberries, on top of the sugar
Slowly pour the batter into the dish
Ready for baking!
The top will be a bit poofy once it’s done; it will sink!
Gorgeous clafouti crevices!
Raspberry-Lemon Clafouti on PhD Kitchen!
I’ve had to dial down the title on this one. My friend Sue, on whose recipe I’ve based my own, used to call them “crack muffins.” Well, they certainly are addictive! And they’ll use up some of the root veggies I know many of my friends are inundated with from our market-share. You can use different vegetables if you want, as well as different nuts and dried fruit. These are also vegan, so, hurrah! Thanks, Sue!
When in doubt, make your own oat flour
Dry ingreds in the bowl
Wet ingreds in the bowl
Mmm, coconut oil…
The batter’s all done
Into the muffin cups they go!
Serious Addiction Muffins, on PhD Kitchen!
Serious Addiction Muffins!
And I really mean next level. I had actually never cooked a delicata squash before, but I received one in my farm-share this week, and I figured that I should take the opportunity to create a new dish rather than follow someone else’s recipe. So I combined it with several of my favorite foods–obviously we’re talking garlic, cheese, and almonds–and put the temperamental oven in my new apartment to good use. This is the first PhD Kitchen recipe I’m posting from our new home. It’s fantastic. It will make you want to make casseroles out of all of the squashes ever.
Chop the squash
Some nice browning going on there!
The garlic looks beautiful
You can use any green you want, but my farm-share came with kale this week
A nice sharp cheddar does the trick
Ready to bake
Delicata Squash Casserole on PhD Kitchen!
I used to love breadcrumb-crusted fish way back before I went gluten-free. A few weeks ago I decided to try substituting cornmeal for breadcrumbs, and this is the result. It is, I think, the best fish I have ever cooked. It takes about five minutes to prepare and fifteen minutes to bake. Your bread-eating friends will have no idea what’s hit them.
Prep your tilapia on the baking sheet
“Breading” in the bowl
Fish in the oven
Parmesan-Crusted Tilapia on PhD Kitchen!
Kulfi is a traditional Indian frozen dessert. Today I visited Three Sisters Ice Cream in Providence, RI, where I tasted this treat for the first time. It was so unique–heavy on the cardamom, but very light–and so delicious that I went straight home to try and make the cookie version of it. I upped the spice a bit with some cayenne pepper. Here it is, worked just great on the first try!
Almond flour and finely ground almonds
Spices, ready to go
Pistachios in the bag, awaiting their doom…
Egg whites and maple syrup
Mix the wet into the dry
Cookies ready to enter the oven!
Fresh out of the oven.
Kulfi Cookies on PhD Kitchen
Thrice the ginger, thrice as nice! Hefty thanks are in order to my friend Sam and his mom for this exceptional recipe. These cookies are a perfect fall treat, especially with a cup of chai tea or apple cider!
Spread and sugar in the bowl
Cream the spread and sugar
Add the eggs and molasses
Dry ingredients, ready to go
Give it a stir
Combine the wet and dry ingredients
Finely chop your candied ginger
Mmm, fresh ginger!
Combine the last two gingers with the batter
Assemble your gingered sugar!
Roll the dough into 1″ balls and coat them in the gingered sugar
After a quick trip in the oven, they’re all ready!
Thanks to my friend Jess for this great recipe, which she’s altered from one she read on NPR. These cookies are always a big hit, with gluten-free and gluten-friendly eaters alike!
Beat your egg whites until you get soft peaks when you pull a whisk or spoon out of them.
Mix everything together!
Coat the cookies in powdered sugar and lay them on a baking sheet covered in parchment paper.
Out of the oven!
…more powdered sugar!
Gluten-Free Almond Cookies
An incredible dessert recipe, courtesy of my better half!
Rich Chocolate Tart
Crush your cookies for the base
Melt your butter or margarine
Lay the cookie base in your pan
Heat the cream or soy cream–see the little bubbles? It’s starting to boil!
Add the chocolate…
…mix it in.
Pour the chocolate mixture onto the base
Here it is, in all its glory. A creamy, super-moist, bittersweet, gluten-free (if you want) Cake of Wonder. I based this on a bread recipe from The Mad Food Scientist… but this is so much better, and involves chocolate!
Cut criss-crossed lines in the flesh of the avocado for an easy squeeze out into the bowl
Avocado, sour cream, egg, and sugar
The dry ingredients!