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  • Lucia Borzillo

Sunday Kitchen Activities


No. No Friday Night Baking this week. I was quite exhausted after last week.

But have no fear. There is always Sunday.

Scones. Quiche. Baked Crispy Tofu.


First the scones.

I had picked up a store-made blueberry bread on Friday thinking that would get us through for the weekend and into this week (that is how tired I was on Friday). Oh, it was awful.


I picked up strawberries at the store and whipped up these Strawberry Scones. I made them last year and damn they are so good. The recipe calls for icing on the top of the scones but it is really not needed.

The recipe is from Two Peas and Their Pod.


Ingredients

For the scones:

2 cups all-purpose flour

¼ cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

6 tablespoons cold unsalted butter into 1/4-inch cubes

1 cup heavy cream plus 1 tablespoon for brushing the scones

1 teaspoon pure vanilla extract

1 cup chopped fresh strawberries

2 tablespoons turbinado sugar


For the vanilla glaze

1 ½ cups confectioners’ sugar

2 tablespoons milk

½ teaspoon pure vanilla extract


Method-

Preheat the oven to 400 degrees F.


Line a large baking sheet with a Silpat baking mat or parchment paper.


Set aside.


In a large bowl, whisk together the flour, sugar, baking powder, and salt.


Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture.


Mix until the mixture resembles a coarse meal, with a few larger butter lumps.


In a small bowl, whisk together 1 cup of heavy cream and vanilla extract.


Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form.


Don’t overmix. Gently fold in the strawberries.


Transfer dough to a floured countertop and gently push the dough together with your hands, just until it forms a ball.


Form the dough into a 1-inch circle by patting the dough and gently pressing the dough.


Don’t overwork the dough. You want to work quickly so the butter doesn’t get too warm.

Use a sharp knife to cut the scones into 8 triangles.


Place scones on a prepared baking sheet and put in the freezer for 15 to 20 minutes. This will prevent the scones from spreading when baking.


Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones with the additional heavy cream. Sprinkle the scones with turbinado sugar.


Bake for 18 to 23 minutes, or until scones are golden brown on the bottom and around the edges.


Let the scones cool on the baking sheet for 5 minutes and then transfer then to a wire cooling rack.


While the scones are cooling, make the glaze. In a small bowl, whisk the confectioners' sugar, milk, and vanilla together until smooth. Drizzle glaze generously over the cooled scones.






The Quiche.


How does it keep happening that even though I have no zucchini plants I have so many zucchini in my fridge? I decided quiche would be a good vehicle for the zucchini. I could freeze them and have them for lunch in the upcoming weeks.


The crust is the house favorite Paté Brise.

Ingredients -

1-1/2 cups unbleached all-purpose flour

1/2 tsp salt

1 pinch of granulated sugar


5-1/2 Tbsp (2/3 stick) sweet butter, chilled


3 Tbsp vegetable shortening, chilled

1/4 cup ice water


Method -

Sift the flour, salt, and sugar together in a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until the mixture is like a coarse meal.


Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.


Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap, and refrigerate for at least 2 hours.


The Quiche Filling

For the filling, I used by new Mandoline to slice the 2 zucchini and a small onion.

I sauteed the onion first and put that aside and then sauteed the zucchini, seasoning with salt, pepper, fresh thyme, and fresh parsley.


I rolled out 2 pie crusts and divided the onion between the two crusts. I added some feta cheese and then topped with the zucchini.

Then I mixed 2 eggs and added enough heavy cream so there was 1 1/2 cups of liquid. Mixed in mustard, a pinch of nutmeg, salt and pepper. I poured that carefully over the tops of both crusts and bake for about 40 minutes in a 350˚ oven.



Baked Crispy Tofu.

For lunch, I like to have a salad. This crispy tofu is the perfect protein to add in. I found the recipe on cookieandkate.com. The only change I make in their recipe is that I add Sriracha Hot Chili Sauce to the oil and soy sauce mixture.


Not bad for 3 hours in the kitchen!



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