THE TOMATO ODYSSEY – ‘TOMATO HERB SCONES’
My third venture with tomato powder was to make Lemon/Tomato/Herb Scones. Scones are the English version of our American Biscuits. They are usually more rustic in appearance and hearty with more flavor. In recent years there has been a wave of popularity over scones and they have been made in many different ways. The Lemon/Tomato/Herb Scone goes well with soup, salad or as a ‘stand alone’ snack. The ones that I made were served with Seafood Bisque. The scones themselves need nothing added to them when eating them, but if you like you can spread on some softened butter or some herb honey.
Scones are fairly simple to make, but the one thing you want to remember is that like Biscuits, you do not want to ‘over mix’ them. You are going to mix only to get the ingredients moistened enough to form into a circle. In this and the previous Tomato Odyssey articles, I keep talking about Tomato Powder. The Tomato Powder I have was purchased ‘on-line’ from King Arthur but today upon checking their website I did not find Tomato Powder. However, there are many other companies that do sell it on ‘on-line’ and you might even be able to find it in Health Food Stores. If you do not want to purchase Tomato Powder, you can substitute a tablespoon of tomato paste for each tablespoon of tomato powder in the recipe. You may have to decrease the liquid by 1 tsp. for each tablespoon of tomato paste that you use.
If you wish, you can even leave out the tomato powder altogether. Follow the recipe below and you will have a delightful snack or accompaniment for your next luncheon or supper.
1 ½ cups All-Purpose Flour
1 ½ cups Cake or Pastry Flour
2 Tbsp. Baking Powder
½ tsp. Baking Soda
¼ tsp. Salt
2 Tbsps. Brown Sugar
2 Tbsps. Tomato Powder
½ cup unsalted Butter, softened
¼ cup Sun-dried Tomatoes, diced
2/3 cup Candied Lemon Peel or 2 Tbsps. Lemon Zest
2 tsps. Fresh Basil, minced
1 cup Sour Milk*
- Preheat the oven to 400 degrees; grease 2 baking sheets or line with parchment paper or silpat.
- Combine the first 7 ingredients in a large mixing bowl.
3. Cut the Butter up into small pieces and cut or rub into the dry ingredients.
4. Add the diced Sun-dried Tomatoes, the Lemon Peel or Zest and the minced Basil to the Flour mixture.
5. Add the Milk and mix gently with a fork until all the ingredients are well-combined.
6. Divide in half and form each half into a circle, one on each baking sheet.
7. Cut the circles into eight portions but do not separate.
8. Bake for 20 minutes; remove from the oven and let cool slightly.
9. Re-cut the scones, separate and return to the oven for 5 minutes.
10. Serve immediately.
Yield: 16 Scones
*To make Sour Milk, squeeze half a lemon into a 1 cup measure; add milk to equal one cup; mix and let stand for 5 – 10 minutes until the milk curdles. Buttermilk may be used in place of sour milk.
Categories: Baking, Bread, Breakfast Ideas, Dinner Ideas, Lunch Ideas, Main Tags: baking, Bread, butter, Lemon, Scones, Tomato
THE TOMATO ODESSY – WHAT TO DO WITH TOMATO BREAD
Now that you have baked your tomato bread, what to do with it other than butter it and eat it? Since the recipe makes such a large loaf there are numerous things that you can do with it. So far, we have made Grilled Cheese Sandwiches, Smoked Salmon and Cream Cheese Sandwiches and best of all, French Toast! French Toast with Tomato Bread? Yes indeed! It is tasty and the color of the bread acts as a nice browning agent giving your French Toast immediate eye appeal.
Categories: Bread, Breakfast Ideas, Lunch Ideas, Main Tags: Bread, Cream Cheese, Cucumbers, French Toast, Smoked Salmon, Tomato
PASTA, PASTA #2 – Tubular Pasta
Categories: Cooking for Everyone, Dinner Ideas, Italian, Main, Pasta Tags: Manicotti, Mushroom, Pasta, Pasta Sauce, Penne, Rigatoni, Tomato, Tubular Pasta
Pasta, Pasta # One: Flat Pasta
To clear up some of the confusion, this will be an ongoing series that deals with different types of pasta. For our first installment we will deal with the flat pastas. But before we get into the shapes of pasta, you might want to consider what pasta is made from. The best quality pasta is made from semolina (hard durum wheat) and eggs with maybe a little salt and some olive oil thrown in. There is pasta that has no eggs in it and then there is pasta made for those with gluten allergies. To avoid pasta with gluten, you can buy rice pasta usually in the Asian Isle in the market) and pasta made from corn flour. There is pasta that is made domestically and then there is the imported dried variety. There are many types of Italian Pasta, most of which are very good. It used to be very difficult to find pasta imported from Italy, but now you can find them most anywhere.
There is fresh pasta which you can usually purchase from your local Italian deli or you can make it yourself. There are many pasta machines available on the market which help to make the production of pasta at home a fairly simple task.
The best way to cook pasta is to have plenty of boiling water which has been salted. The salt not only helps to flavor the pasta, but it also increases the temperature of the water which makes the pasta cook more quickly. Dried pastas usually have a recommended cooking time on the package and it is wise to follow that at least until you have cooked the pasta at least once. Pasta should be cooked to ‘al dente’ which means “to the tooth”. You should be able to bite into it, but not have it crunch.
The flat pastas include lasagna, linguini, fettuccini and papparadelle. Dried Lasagna noodles are usually about 2-3” wide and can be purchased in boxes either uncooked or precooked. Domestic lasagna noodles are longer than the imported ones; however most of the imported ones are of a better quality. You can usually also purchase fresh pasta which can be used for lasagna from your local Italian deli. Lasagna may either be served simply with a Bolognese (meat) sauce with shredded parmesan or more traditionally as a layered casserole. The sauce for lasagna can vary from marinara (tomato) to Bolognese, mushroom, vegetarian or seafood. There will usually be a layer of pasta, a layer of ricotta cheese, a layer of sauce and a layer of mozzarella. Sometimes the pasta and cheese is layered without the sauce and the sauce is added at serving time.
The narrowest of the flat pasta is linguini; linguini is long narrow pasta (about ¼” wide) which can be served with any number of sauces. A favorite that is served with linguini are clams in either a white wine sauce or a spicy red sauce. The next size up is fettuccini which is usually served with an Alfredo sauce (cream or béchamel) made with butter, heavy cream and parmesan. It is utterly delicious, easy and simple to make and loaded with calories. Not for those who have to watch their cholesterol intake!
Other than lasagna, papparadelle are the widest at about one inch in width. Papparadelle can be served with most any kind of sauce. Papparadelle go especially with vegetables primavera as they provide a nice contrast to the vegetable and are substantive enough to provide contrasting texture and flavor to the vegetables.
All of the above pastas are also made with variations in flavor. You can find [amazon Spinach ], Tomato or Squid Ink Pasta. The Squid Ink is a little more difficult to find and will probably be in specialty shops. In addition to the manufactured dried pastas there are also gourmet pastas which are made in different colors and sometimes have a decorative edging. Choose the ones that most appeal to you, add a flavorful sauce and make a salad and voila! You have a wonderful meal! See our recipe section for Papparadelle with Mushroom Cream Sauce. http://sylveeeskitchen.com/recipes/dinner/pappardelle-with-mushroom-cream-sauce/
Categories: Cooking for Everyone, Dinner Ideas, Italian, Main, Pasta Tags: Corn, family dinner, Fettucinni, Flat Pasta, Italian, Linguini, Papparadelle, Pasta, Rice, Spinach, Squid Ink, Tomato