Preheat the oven to 450 degrees. Lightly butter a large, heavy baking sheet and set aside.
Combine 3 1/2 cups of the flour, the sugar, baking powder and salt, and sift them into a large bowl. Cut the butter into 4 long sticks. Cut across the sticks to create 1/4 inch thick butter pats. Add the chilled butter bits to the flour mixture. Rub the butter between the fingertips with the flour in a smearing action until a combination of flakes and coarse meal is formed.
Beat the eggs well and blend them with the milk. Make a well in the center of the dry ingredients. Add the beaten eggs and milk. Leave a small amount of the liquid behind (1 teaspoon or so). Stir the dough with a fork until it can be gathered into a ball. Place the dough on a lightly floured surface and knead it. As you knead, add the reserved 1/2 cup flour, a little at a time, or until the dough is firm but slightly sticky. You may not use all of the flour.
On a clean lightly floured surface, roll the dough into a circle that is 3/4 to 1 inch thick. Coat the top with the reserved egg mixture and sprinkle lightly with some granulated sugar. Dip a knife into flour and cut the dough into 8-12 equal triangles. Transfer them to the baking sheet leaving one inch or more space between them. Bake the scones for about 15 minutes or until they are puffed, brown, and firm to the touch. Cool briefly.
quart sliced strawberries lightly sugared
pint freshly whipped cream (Use some powdered sugar if you wish.)
additional powdered sugar as desired
Split the scones horizontally. Spoon some of the strawberries on the bottom half of the scone. Top it generously with whipped cream. Place the upper half of the scone on top. Add more berries and cream. Sprinkle with powdered sugar as desired and serve.
What’s the difference between sea salt and kosher salt? Which one should I use?
Sea salt is a more finely milled salt that comes from many locations around the world. Each location can have its own distinct, texture, flavor and color. Though you may use sea salt on a daily basis, Chefs frequently use these different salts as finishing salts. An example would be a lovely summer salad with greens from the garden. Just as the salad is about to be served it is sprinkled with a special sea salt that heightens the flavor.
A majority of chefs use kosher salt for daily cooking. It is more coarsely milled, is more uniform in texture, and is less salty than sea salt. Cooks find kosher salt easier to manage in a consistent way. At Bon Vivant we use Kosher salt on a daily basis. We recommend Diamond Kosher salt found in boxes in the spice department at your store.
some fresh garden herbs of choice such as: dill, tarragon, chives
fresh ground pepper
a touch of red pepper flakes (optional)
Preheat the oven to 450 degrees.
We suggest you serve 6-8 ounces of salmon fillets per person. If you have other courses a 6 ounce fillet is plenty. If you have out of town guests they will probably be able to eat 8 ounces just out of desire.
Place the fillets on a foil lined bake sheet skin side down. Lightly coat the top of each fillet with olive oil, melted butter or mayonnaise. Sprinkle with your fresh garden herbs of choice (fresh chives, dill, tarragon) and season with salt and pepper. Copper River salmon is rich and full of natural oils and flavor. It does not need much to be moist and luscious. Lay thin, large lemon circles on the top of the fillets, about 2 slices for each fillet will do.
Bake the salmon for about 10 minutes per inch of thickness. Around 12 to 15 minutes is usual. Slide your spatula along the skin and lift the fillet to the plate. Remove the lemon slices and serve.
Guidelines for doneness: The meat should feel firm, but tender to the touch.. If the fish flakes it is too well done. Follow the 10 minute rule with an oven that is heated from 400 to 450 degrees. Remember less cooking is better. Enjoy!!!
You can read about some of Louise’s memories of Mark Musick and the Northwest Culinary Institute in our weekly newsletter. You can also pick up some great ideas in our upcoming New Northwest Cuisine class on May 20th.
Heat the milk until it forms a skin (scald). Melt the butter in a 1 1/2 quart saucepan. Whisk in the flour until it forms a paste. Let the roux bubble and cook on low heat for 1-2 minutes. Remove the pan from the heat and let it cool briefly. Quickly whisk in the hot milk.
Return the pan to the heat and bring it to a boil. Reduce the heat to low and let the sauce simmer for 3-4 minutes while you add the seasonings.
Meanwhile, combine the egg yolks and cream. Add a few spoonfuls of hot sauce to the cream and egg mixture, then whisk it into the hot sauce. Warm it on low heat for about 30 seconds, then whisk in the cheeses. Stir the sauce over low heat until the cheese is melted and smooth (about 1 minute). Do not allow the sauce to boil. Correct the seasoning.
Assembling and Serving
cups cooked shrimp, crab, lobster or scallops, or a mixture (about 1 lb)
cup fresh bread crumbs
cup melted butter
cup grated Parmesan cheese
soft butter as needed
Preheat the oven to 375 degrees. Butter 6 porcelain shell dishes or a 1 quart casserole and distribute the seafood mixture. Spoon the sauce over the seafood.
Combine the bread crumbs and butter together and toss with a fork until lightly moistened. Sauté on low heat until crisp. Add the cheese and combine. Sprinkle this mixture over the seafood. Bake 15-20 minutes or until hot and bubbly. Broil briefly if desired. Serve immediately.