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!
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!
Another recipe inspired by quickly expiring produce from my friend’s market share! In this case the basil I received had begun to oxidize, so I wanted to use it before it went completely dark and limp. I also used some basil from the plant I am growing on my window sill. I really do not like pignoli (pine nuts), so I decided to make my pesto with almonds, but you can use pignoli and follow the same basic recipe if you’d like.
Mmm, Basil Almond Pesto…
Washin’ my basil
Into the food processor it goes!
Blend it up