New Love

I've got a new love and his name is BRIOCHE. Yes he's French, and he's messy, and he requires a lot of attention, but geez, how have I escaped making and eating this wonderfully delicious bread for so long? After years of baking bread I always skipped the recipes and pages from cookbooks that even looked like they hinted at the word "brioche" for fear that I just may not be able to commit, but after reading a recent article in Bon Appetit magazine on how to conquer the fear of brioche, I decided I could handle it. So, on a rainy weekend I committed, and it proved to be the best relationship I've ever been in....and the best part? My son loves brioche too.

Andrea's Visit

My friend Andrea, her husband Mike, and I have been friends for over 20 years. She loves scones and every time I see a recipe for scones I think of her. Last weekend I watched Giada's new show and she was making strawberry rosemary scones and I knew I had to make them for Andrea who was coming to my house today. The scones were great but the glaze, not so much. The scones had such a very refreshing subtle hint of fresh rosemary (which happens to be my favorite scent) and the slight sweetness from the strawberry jam on top. We both agreed, however, that the lemon flavor from the glaze would be better suited as lemon zest in the dough instead of in the glaze.

The recipe below has been modified from Giada's Strawberry and Rosemary Scone recipe from a recent show:

• 2 cups all-purpose flour
  
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 tablespoon finely chopped fresh rosemary leaves
• 1/4 teaspoon fine sea salt
• 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
• 1 cup heavy cream
• 1/3 cup strawberry jam or jelly
  
• 1/4 teaspoon lemon zest

Preheat oven to 375. Mix together flour, sugar, baking powder, rosemary, salt and butter in a food processor until coarse. Place the mixture in a bowl and stir in the cream. Roll the dough onto a floured surface and roll to 1/2 inch thick. With a cookie or biscuit cutter, cut out the scones and place on a baking sheet. Make a small indention in the top of each scone and fill with strawberry jam. Bake for 12-15 minutes until golden brown.

Tex Mex Night at Susan's New House

My friend Susan and I love to cook and often host dinner parties at one of our homes. Our most recent menu was a Tex Mex theme dinner at Susan's beautiful new home. Susan made chicken enchiladas (adapted from a Tyler's Ultimate), guacamole (which I watched her whip up in less than 5 minutes while telling me the latest gossip...no recipe so I'm not sure what she added but it was awesome), and 5 layer Mexican dip that my son could devour in less than 2 seconds flat. I made a spicy rice recipe adapted from Ingrid Hoffman's Black Beans and Rice, guacamole vegetable salad from Ina the Great, and mini-chocolate meringue cupcakes drizzled with chocolate.

Advice from an ex

I have often told people, and it's true, that I learned to cook from the men in my life (sorry Mom). My ex-husband is an incredible cook and has a very creative sense about him and rarely follows a recipe, a trait of which I am very jealous and one that I see in my son when he cooks. My last boyfriend opened me up to meats that I had never even eaten, much less thought of cooking, for example, thick slabs of pork and beef....lamb and duck. Gone were the days of just cooking chicken and fish. After our break-up, my ex-boyfriend told me once that he had cooked an elaborate meal for himself, which I found odd. When I asked him why his answer was "why not?" He said that he cooked to escape the boredom of his new found single status (yes we are still friends...I just can't learn to hate my ex's). Having time on my hands that I haven't always had, I took his advice and returned to cooking as well. I learned to try dishes I would have feared in the past and have found it to be a very rewarding hobby.