PCC Emerald City Salad

We all know this salad from PCC Natural Markets, really the only reason I’m putting it on this blog is for convenience purposes…

http://www.pccnaturalmarkets.com/pcc/recipes/emerald-city-salad

Ingredients

• 1 cup uncooked organic wild rice
• 1/2 cup olive oil
• 1/2 cup lemon juice
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 bunch organic kale
• 1/2 bunch organic chard
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1/2 fennel bulb, thinly sliced
• 1 bunch green onion, chopped
• 1/2 cup chopped parsley

Preparation

Bring 3 cups of water to a boil. Salt the water, if desired, and add rice. Bring back to a boil, cover, reduce heat to simmer and cook for 60 to 65 minutes. When the water is absorbed, remove from heat and let cool.

Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing.

Remove tough stems and ribs from greens and chiffonade. Combine with peppers, fennel, green onion and parsley. Just before serving, toss veggies with dressed rice.

Creamy Carrot Soup with Fresh Dill

I’m posting this recipe as per Maren’s request. This recipe is from the Once Upon a Tart cookbook. I was thinking you could easily make this vegan by cutting out the butter and using just olive oil instead, and then using rice, almond, soy (whatever) milk instead of the light cream. If those substitutes seem to make the soup too thin then add another half a potato cooked and pureed to make the soup thicker. This recipe is so basic it seems like it would be fun to add things… like roasted peppers….. or leave it simple :)

1 Big yellow onion, coarsely chopped

1 Tbsp unsalted butter

1 Tbsp olive oil

2 Pounds medium carrots (81-10), peeled and coarsely chopped

1 Big russet potato, peeled and diced

4 Cups vegetable stock or chicken stock

1/4 Cup chopped fresh dill, plus more to top the soup

1 Tsp salt

1/4 Tsp black pepper

1/2 Cup light cream

 

1. Sauté the onion in the butter and oil in a large soup pot over high heat, stirring occasionally. Lower the heat if you see the onion browning. When the onion has begun to reduce in volume, in about 5-10 minutes, lower the heat and continue cooking for 10-15 more minutes, until it is tender and translucent.

2. Add the carrots and potato and cook for 15-20 minutes, until some of the potato pieces begin to brown slightly.

3. Add the stock to the soup pot and bring to a boil over high heat. Lower the heat and simmer for 30-40 minutes, until the carrots are soft enough to mash against the side of the soup pot with a fork or wooden spoon.

4. Remove the soup from the heat to puree. If you’re using an immersion blender, you can puree the soup in the pot. Otherwise, wait a few minutes, until soup cools.

5. If you don’t have an immersion blender, scoop up some soup with a ladle or a measuring cup with handle, pour it into the bowl of a food processor (or a blender) fitted with a metal blade, and blend until the soup is smooth. our the pureed soup into a bowl while you puree the remaining soup in batches.

6. Return the pureed soup to the soup pot. Stir in the dill, salt and pepper, and cream, and warm the soup over medium heat before serving. This soup should be thick, but not so thick that your spoon stands up in it. Add more cream or stock to thin it. Serve warm and top with chopped fresh dill.

Crashing Dinner at Brita’s - Golden Beet & Blue Cheese Risotto

I stopped by Brita’s place the other day and she had made this for their dinner. I picked the perfect time to arrive at her house and she dished me up the first bowl :). SO GOOD! This is from her new cookbook which I don’t recall the name of, but its something like a pot for everyday or something like that… I do know its Williams-Sonoma, so yes, its delicious! I stole the recipe and I plan on making it maybe even tonight still… we’ll see

Golden Beet & Blue Cheese Risotto:

3/4 lb golden or pink beets

salt and freshly ground pepper

5 cups chicken or vegetable broth

3 tbsp unsalted butter

1 small yellow onion, finely chopped

1 1/2 cups arborio or carnaroli rice

1/2 cup dry white wine

1/3 cup grated parmesan cheese

1/4 crumbled blue cheese

Preheat the oven to 400 F. Put the beets in a baking dish with water to cover the bottom of the dish. Cover tightly with foil and bake until the beets are tender when pierced with a fork, 40-60 minutes. Uncover and let cool. Cut off the beet tops and root ends. Peel the beets and cut into bite-sized pieces. Season with salt.

In a saucepan, bring the broth to a gentle simmer over medium heat and maintain over low heat.

In a large, heavy pot, melt 2 tbsp of the butter over medium heat. Add the onion and a pinch of salt and sauté until the onion is soft, about 8 minutes. Add the rice a stir until translucent and coated with butter, about 3 minutes. Add the wine and stir until completely absorbed. Add a ladleful of the broth and simmer vigorously, stirring often, until the liquid is almost absorbed. Add another ladleful of broth. Continue simmering, stirring, and adding more broth until thee rice is tender, about 25 minutes. Stir in the beets and heat through, about 1 minute. Stir in the remaining 1 tbsp butter and the cheeses. Let stand for 2 minutes. Season with salt and pepper and serve.

That time of year…

A few fall recipe favorites Butternut Squash Soup with Ginger Crème Fraîche, Pumpkin Pancakes, and (I don’t know why it hasn’t been posted yet) Orange Pecan Scones.

Butternut Squash Soup with Ginger Crème Fraîche - (Williams-Sonoma)

• 2 butternut, acorn, or delicata squashes, 5-6 lb total weight
• 6 tbsp unsalted butter
• 1 tbsp + 2 1/2 tsp coarse salt
• 3/4 tsp freshly ground black pepper
• 1 head garlic, cloves separated
• 4 each fresh thyme and rosemary sprigs
• 1 cup crème fraîche (you can make this yourself if you can’t find it – just need 24 hours)
• 1 tbsp peeled and grated fresh ginger
• 1/8 tsp sugar
• pinch of salt
• 1 cup chopped shallots
• 4 cups chicken stock (or veggie stock)
• 3/4 cup dry white wine
• 1 cup heavy cream
• 1 tsp freshly grated nutmeg (or not freshly grated…)
• 1/8 tsp cayenne pepper

Preheat oven to 375° F. Cut each squash in half lengthwise and scoop out the seeds with a spoon. melt 2 tbsp of the butter, and brush on the cut surfaces. Sprinkle the cut surfaces with 1/2 tsp each of the salt and black pepper. Stuff the cavities with the unpeeled garlic cloves and 1 sprig each of the thyme and rosemary, then carefully turn the squash halves cut side down on a rimmed baking sheet. Bake until very tender when pierced with a knife, 45-50 minutes. Set aside to cool.

While the squashes are cooking, make the ginger crème fraîche. In a small bowl, stir together the crème fraîche, ginger, sugar, and salt until well blended. Cover and refrigerate until needed.

When the squash halves are cool enough to handle, remove the garlic and herbs, and discard the herbs but se the garlic aside. Scoop the flesh out into a bowl. Squeeze the roasted garlic from its skin into the same bowl. In a large pot over medium-high heat, melt the remaining 4 tbsp butter. add the shallots and cook, stirring often, until softened, 3-4 minutes. add the squash and garlic to the pot and, using the back of a spoon, mash all the ingredients together. Stir in the chicken stock and wine and bring to a simmer. Stir in the cream and remove from the heat.

Using an immersion blender purée the soup in the pot. Alternatively, purée in batches in a blender or food processor and return the soup to the pot. Add the nutmeg, the cayenne, and the remaining 1 tbsp plus 2 tsp salt and 1/4 tsp black pepper. Reheat gently to serving temperature if needed. Taste and adjust the seasoning.

To serve, ladle the soup into warmed bowls, add a dollop of ginger crème fraîche and serve hot.

 

Pumpkin Pancakes

• 1/4 cup chopped pecans (optional)
• 1 cup flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp sugar
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1 egg
• 1 cup milk
• 1/2 cup homemade or canned pumpkin purée
• canola oil for pan

In dry skillet toast pecans

Sift flour, baking powder, salt, sugar, nutmeg, cloves into small bowl. In another bowl beat egg, milk and pumpkin together until blended. Add flour mixture. Stir until just blended. Lightly oil pan on medium heat and cook pancakes.

 

Orange-Pecan Scones

• 1 orange, zest of
• 3-4 tbsp orange juice
• 1/2 cup dried currants (optional)
• 3 cups flour
• 5 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter
• 1 egg yoke
• 2/3 cup buttermilk
• 1 tbsp milk
• 1/2 cup chopped pecan pieces

Preheat oven to 400° F. Plump currants in orange juice. Sift dry ingredients together. Cut butter into small pieces and mix into dry ingredients using pastry blender or 2 knives until it resembles coarse meal. Add currants and juice.

Stir zest into buttermilk, add to dry ingredients – stir until moistened (you may need to add more buttermilk, BUT DON”T OVER MIX!).

Flatten dough onto floured surface creating 1” thick wheel – cut into 8 wedges. Whisk egg yoke and milk together, lightly brush scones and sprinkle with pecans. Bake until lightly browned – about 20 minutes

 

*Sorry no pictures – but these recipes are so good and so basic who needs pictures?

Basic tomato sauce (Mario Batali)

This is the first time I’ve made homemade red sauce (homemade with canned tomatoes). So worth the trouble although it is slightly more time consuming than unscrewing a jar…

- 1/4 cup extra-virgin olive oil
- 1 Spanish onion, 1/4-inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely grated
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt
Tomato Sauce:
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Yield: 4 cups

Sweet Potato Ricotta Shells

 

 

Ok so I use what we call Yams which are sweet potatoes as well (Do you know the difference??? http://www.kitchendaily.com/2011/11/16/sweet-potatoes-vs-yams-is-there-a-difference/ ) I have made these 3-4 times now, and I never have taken a picture…. but I’ll borrow a picture from the blog where I originally found the recipe ( http://squashblossombabies.com/2011/04/01/sweet-potato-ricotta-shells/). This is Morgan’s favorite right now.

- 1 large sweet potato (yam…)

- salt, pepper

- large shell pasta

- 1 cup ricotta

- 1/4 cup parmesan cheese

- 1 clove garlic, minced

- zest from 1 lemon

- 1 tsp chopped fresh sage

Preheat the oven to 415 degrees F. Stab the sweet potato a few times per side and bake whole on a baking sheet for 45-60 min until a fork can be easily inserted on all sides of the sweet potato (or you could peel, chop, oil, salt and pepper the sweet potato and bake for 20 min). While the sweet potato is cooking go ahead and cook your pasta shells.

Remove sweet potato from oven and allow to cool or if you’re like me and have no patience use tongs to peel the skin from the potato and then squash it with a fork. If you have a food processer then you can throw the sweet potatoes in there to be pulverized with the following ingredients, ricotta, parmesan, garlic, lemon zest, sage, salt and pepper to taste. Or if you’re like me you hand mash the sweet potato and throw them in a bowl to be hand mixed.

Fill your shells with the sweet potato mixture and place into a baking dish. Top with with grated parmesan and cover with aluminum foil. Bake at 350 degrees F for about 20 minutes. I cover the dish because otherwise I feel like my shells dry out and become tough. You can uncover it for the last few minutes if you’d like to the cheese to melt nicely.

Finally the best part.

Brown Butter Sage Sauce

- 2 tbsp butter

- about 5 fresh sage leaves, minced (or chopped if you prefer)

- juice from half a lemon

To make the sauce that goes one top of it all melt butter in a saucepan over medium high heat until the butter just begins to brown. Add the minced sage leaves and cook for another 30 seconds. Finally add the lemon juice and remove the saucepan from heat. Drizzle the stuff all over your shells. To be honest… I double this because it really is the best part!

Vegan Buttermilk Pancakes

Megan and I were chatting this morning and I told her about these and thought I should just post them. I made them this morning for Alex and his sister and she was in serious doubt that they were vegan. They taste just like the real thing!

1 cup unbleached white flour
1/2 cup whole wheat flour
1/2 cup oat flour*
2 cups almond milk
2 tbsp lemon juice
1/4-1/2 cup water
2 tsp baking powder
1 tsp salt
1-2 tbsp sugar or agave nectar
1/4 cup melted Smart Balance butter plus extra for cooking the pancakes

*You can easily substitute any of these flours for a gluten-free mixture

Preheat the griddle to medium-high. Mix all dry ingredients in a bowl and in a separate bowl mix the wet ingredients. Combine the wet to the dry and mix. Lumps are good! Add water as necessary (more for thinner pancakes, less for thicker...). Add blueberries, bananas or whatever you want into the mixture. Melt a small amount of Smart Balance in the pan each time you pour in a new pancake. Scoop batter up with a measuring cup and pour into the pan (whatever size you want your pancake to be!). Cook each pancake until it's bubbly on top and dry/cooked around the edges, then flip. Total cooking time should be about 4-5 minutes. If they are browning too quickly turn the heat down a little. Top with butter, pure maple syrup, jam, fresh fruit or whatever you want! I'm so mad at myself because I just made them this morning and I didn't take a picture. This one doesn't do them justice. Sorry.

My New Favorite Sandwich!

I'm going a little crazy with all of these posts that Megan will probably begin to regret giving me access to the blog;)  But this sandwich is just SO good! And best of all it's easy and healthy. And vegan!

-2 slices of fresh, soft, whole wheat bread (for those in Utah, I use 12 Grain Kneadin' Bread which can be found at Good Earth)
-Veganaise
-Spike (it's a seasoning that you can find at any natural food store or if you don't have it then you can use garlic salt and/or seasoning salt)
-Tomato
-Avocado
-Red pepper
-Yellow onion

I slice the tomato, pepper and avocado into 1/4 inch thick slices. Then I chop the onion into small pieces to sprinkle onto the sandwich. I spread the veganaise generously onto both slices of bread and sprinkle some of the seasoning on (a little on each side or whatever suits your taste). I first place the tomatoes on the bread, then the pepper, then I sprinkle on the onion and top it off with the avocado. Just add on as much of each veggie as you think will taste good. I tried to imitate a sandwich they have at Good Earth and they add some fresh greens to the sandwich, too. I just don't have any greens at the moment. Once you try this you will want to make it every day!

Vegan Quinoa Corn Chowder

This is a very delicious (and hearty!) vegan soup. If you are looking to add a little bit more heartiness to it I've added some almond milk before and that added a nice creamy taste to it. And Mom, it's delicious with the cilantro but I'm sure you would be fine without it:)

Ingredients:

• 3/4 cup quinoa
• 1 - 2 Tbsp olive oil
• 2 medium potatoes
• 16 oz pkg frozen corn kernels OR 4 ears fresh corn on the cob
• 4 cups vegetarian soup stock or water
• 1 cup chopped green beans
• 1 celery stalk, diced
• 1/2 lg red pepper, diced
• 2 - 3 cloves garlic
• 2 thin slices fresh ginger
• 1/2 jalapeno pepper, seeded

• 1 tsp gr coriander
• 1 tsp paprika
• 1/2 tsp dried oregano leaf
• 1/2 tsp dried thyme leaf
• 1 bay leaf
• Salt and fresh ground black pepper to taste
• 2 Tbsp chopped cilantro OR 2 scallions sliced, tender greens & whites
• More Heat: Add 1/8 - 1/4 tsp chipotle pepper powder

Directions:

1. Soak the quinoa 5 minutes
2. Rinse then drain into a colander
3. Peel & mince the garlic, jalapeno and ginger
4. Wash and trim the celery, slice lengthwise, then crosswise to dice
5. Seed and dice the red pepper
6. Peel and chop the potatoes in bite sized pieces
7. If using fresh corn, peel and slice the kernels off the cobs
8. Heat the olive oil on medium low in a large dutch oven
9. Sauté the garlic, ginger, celery, & jalapeno 5 minutes
10. Add the potatoes, green beans and red pepper, sauté 5 minutes
11. Stir in the oregano, thyme, coriander, paprika and bay leaf
12. Add the quinoa
13. Add the soup stock or water, bring to a boil, cover and simmer 20 minutes
14. Add the fresh or frozen corn, cook 5 - 10 more minutes
15. Add salt & pepper, cilantro or scallions

Crockpot Directions:

1. Soak the quinoa 5 minutes
2. Rinse then drain into a colander
3. Peel & mince the garlic, jalapeno and ginger
4. Wash and trim the celery, slice lengthwise, then crosswise to dice
5. Seed and dice the red pepper
6. Peel and chop the potatoes in bite sized pieces
7. If using fresh corn, peel and slice the kernels off the cobs
8. Heat the olive oil on medium low in a large dutch oven
9. Sauté jalapeno, ginger, celery & garlic in oil. Add potatoes, red pepper & beans, sauté 5 minutes
10. Combine all ingredients except corn & cilantro or scallions in a large crockpot
11. Cover and cook on low for 3 - 4 hours
12. Turn heat to high, add the fresh or frozen corn kernels, and cook for another 1/2 hour
13. Stir in the cilantro or scallions, salt & pepper to taste, and serve

http://www.savvyvegetarian.com/vegetarian-recipes/quinoa-corn-chowder.php

Perfect Summer Dessert: Plum Crisp

Alex's sister, Beth and I were walking home from church this past Sunday and we came across a darling little plum tree. We began eating some of the plums and then decided to bring a bunch home to put into a plum crisp! I found this recipe on my favorite vegetarian/vegan website and yes, it's for apples but we substituted the plums in for the apples and it was delicious! I have been converting his sister to veganism all week:)

Ingredients:

1. 8 cups of peeled and sliced apples (approx. 10 apples)
2. 1/2 - 1 cup sugar (depending on tartness
3. 1/ 1/4 cup unbl. wh. flour
4. 1 1/4 cup quick oats
5. 1 cup Earth Balance or other veggie spread
6. 1/2 cup brown sugar
7. 1 tsp cinnamon
8. 1/2 tsp salt

Directions:

1. Preheat oven to 375 degrees
2. Peel, quarter, and core the apples
3. Cut apple quarters into 1/4 inch slices
4. Mix apples and sugar together and spread evenly in cake pan
5. Add the veggie spread to the flour
6. Use a pastry blender to cut into small pieces blending with the flour
7. Add the oats, brown sugar, salt and cinnamon
8. Using your hands, rub all topping ingredients together until the mixture is crumbly
9. Spread the topping evenly over the apples. Don't pack it down, just let it be uneven. Gaps are okay
10. Bake at 375 degrees for 45 minutes
11. Cool on a rack for 1/2 hour before serving
12. Serve warm with non-dairy ice cream

Happiness is a warm baked good.

Can Vegan really be better than the original? Uh, yeah! 

From the same diet rules that brought us Vegan Chocolate Chip Cookies I introduce you to Vegan German Chocolate Cake. This recipe comes from a New York tea spot known as Alice's Tea Cup, who subsequently put out a cook book with recipes both vegan and omnivorous. 

By the way if you have a chance to visit Amazon.com I recommend you "flip" through the book.... they're apparently known for their scones (Ryan....). I want the book, do not yet have the book, but I found out about the book and this yum yum of a recipe from a blog (of course). So without further ado:

CAKE!

Vegan German Chocolate Cake

Cake

3½ cups all- purpose flour

4 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon kosher salt

2 cups soy milk

1½ cups unsweetened cocoa powder (use good stuff!)

1 cup canola oil

3 cups real maple syrup

1 teaspoon distilled white vinegar

1 teaspoon pure vanilla extract

*Side note: 3 cups of real maple syrup is expensive! I used half maple syrup and half a homemade sugar syrup (equal parts sugar and water, or even 1 1/2 parts sugar to 1 part water, simmered over stovetop until dissolved). And as a second side note I will say that this recipe makes more cake than you can fit into only two 8" round pans. The cake pictured above was made by halving the cake batter, using the full amount of the yummy stuff below and it was perfect for me)

Coconut- Pecan Frosting

½ cup soy milk

¼ cup cornstarch

1 pinch kosher salt

2 cups firmly packed dark brown sugar

1½ cups coconut milk

2 teaspoons pure vanilla extract

3 cups sweetened shredded coconut

1 cup pecans, coarsely chopped

Vegan Chocolate Ganache

½ cup soy milk

8 ounces unsweetened chocolate

¼ cup real maple syrup

Even the most passionate German chocolate cake lover will love this rich, dark vegan treat. It’s sweetened mostly with maple syrup and loaded with dark chocolate. You won’t miss the dairy at all, we promise. . . .

1. To make the cake, preheat the oven to 350°f. Have ready two 8- inch round nonstick cake pans.

2. In a large bowl, sift together the flour, baking powder, baking soda, and salt.

3. Heat the soy milk in a small saucepan to slightly bubbling, and then add the cocoa powder. Remove from the heat and whisk well.

4. In a medium bowl, combine the oil, maple syrup, vinegar, and vanilla. Whisk well. Pour in the soy milk–cocoa mixture, and whisk until smooth.

5. Using a mixer or by hand, add the wet ingredients to the dry ingredients and mix until the batter is smooth.

6. Pour the batter evenly into the two cake pans, and bake for 25 to 30 minutes, or until a toothpick stuck into the center comes out clean. Set the cake aside to cool thoroughly.

7. To make the coconut- pecan frosting, whisk the soy milk, cornstarch, and salt together in a small bowl.

8. In a medium saucepan over medium heat, dissolve the brown sugar in the coconut milk. Cook, whisking, until the mixture comes to a boil. Then reduce the heat to low and cook for 5 minutes, or until slightly thickened.

9. With the mixture on the stove still over low heat, pour in the soy milk mixture and stir continuously until the mixture is very thick and smooth. Remove from the heat and beat in the vanilla, coconut, and pecans. Cool before using.

10. To make the chocolate ganache, combine all the ingredients in a saucepan over low heat, and stir continuously until the glaze is smooth. Remove from the heat, stir for another 2 minutes, and then cool to room temperature.

*My "five cents" is to add a bit of corn starch and let this sit for a LONG time to firm up - I even put mine in the refrigerator and it took a few hours before it reached a satisfactory thickness

11. To build the cake, place 1 cake layer on a cake plate or stand, and spread a layer of the coconut- pecan frosting over the top (but not the sides). Place the second layer on top of the first, and spread a very hearty layer of the frosting over the top. Using an offset spatula, ice the sides of the cake with a thick layer of ganache. Then warm about ¼ cup of the ganache in a small saucepan, or in a micro wave oven, and drizzle it across the top of the cake (or use a pastry bag to pipe it).

Heaven-sent scones!

This scone recipe is amazing because you can add anything to the recipe (like berries, currants, orange zest, etc.) and when they come out they are crisp on the outside and soft and warm on the inside! Our favorite way to eat them is with butter and fruit preserves/honey or to top the scone with fresh fruit and whipped cream.

Dreamy Cream Scones

2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (I used dried cranberries, and chopped them into smaller bits) - I usually omit these but I'm sure the scones are quite tasty with them as well!
1 cup heavy cream

1. Adjust oven rack to middle position and heat oven to 425°F.

2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.

4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (the book’s suggestion) or b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine. As in, I understand why they suggested the first method.)

6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

Peach and Blueberry Free-Form Tart

This is a peach and berry free-form tart from the Once Upon A Tart cookbook. It was so delicious and a perfect summer treat! I think the whole thing was gone within 24 hours! I'm sure most of us have the cookbook but for those who don't I will post the recipe.

You first have to make the Flaky Tart Crust:

2 1/2 cups unbleached all-purpose flour

1 tsp sugar

1 tsp salt

12 tbsp (1 1/2 sticks) cold unsalted butter, cut into 1/4 inch cubes

5 tbsp solid vegetable shortening

A small glass of ice water

1 9-inch tart pan (with fluted edges and removable bottom)

1. Add the flour, sugar, and salt into a bowl and mix until even.

2. Add the butter and shortening all at once and mix with your fingers until the mixture forms little balls, like moist crumbs, and no chunks of butter or shortening remain. The book recommends using a food processor to mix the ingredients but I don't have one and the recipe tasted pretty good even without it:). Make sure to not over mix the ingredients. The worst thing that could happen at this stage of the crust-making game would be for the flours and fats to come together completely into a paste.

3. Sprinkle a tablespoon of ice water over the surface of the crumbs. Repeat with 3 more tablespoons of  ice water.

4. Use your hands or a wooden spoon to bring the dough together. Add more water if you have to, 1 tablespoon at a time. The dough should be just past crumbly and just barely coming together. You don't want it to be so wet that it sticks together or turns sticky-white in color.

*The rest of this recipe is all about par-baking or prebaking the crust and we don't do either of those for the tart we are making so I'm going to omit the rest.

Peach and Blueberry Free-Form Tart

6 big ripe peaches (2-2 1/2 pounds)

2 tbsp unbleached all-purpose flour

1 tsp cinnamon

1/3 cup sugar

1 cup fresh blueberries (or raspberries, blackberries, boysenberries), rinsed and placed on a towel to dry (I used a mixture of berries that included blueberries, blackberries and raspberries)

1 full recipe Flaky Tart Crust dough (enough for 2 regular tarts)

1 large egg whisked with 1 tbls cream or milk (egg wash)

1/4 cup or more granulated or raw sugar for sprinkling

1. Position your oven racks so that one is in the center, and preheat the oven to 425 degrees. Have a 9-inch tart pan or a sheet pan nearby.

2. Cut the peaches in half to remove the pits. Holding a peach half over a big bowl, slice it into four or five wedges, letting the wedges drop into the bowl as you slice. Repeat with the remaining peach halves. Sprinkle the flour, cinnamon, and 1/3 cup sugar over the surface of the fruit. Don't just dump them onto the peaches or you'll have to toss them longer. Longer tossing means mushier fruit. Gently toss the peaches, using your hands or a big spoon, until the peaches are coated with the flour. Add the berries, and toss the fruit gently -- again, you don't break up the berries any more than is inevitable.

3. Roll out three-quarters of the tart dough (reserve the rest for another use) to 1/4 inch thick, making a roughly circular shape that is 12-13 inches in diameter. Fold the dough in half gently in order to move it to either your tart pan or your sheet pan. Unfold the dough. If you're using a tart pan, let the dough flop over the edges -- you are not going to be fitting the dough into the pan.

4. Dump the fruit into the center of the dough and spread the fruit evenly over a 9-inch area. Using a rubber spatula or the edge of your hand, scoop any remaining goop out of the bowl and onto the fruit.

5. Lift the excess dough that is around the edges of the fruit inward to cover the fruit. You'll have a few inches in the center of the tart where the fruit is not covered by the dough.

6. Brush the egg wash onto the crust with a pastry brush or a scrunched-up paper towel. Sprinkle the crust with enough sugar to cover the surface.

7. Place the tart on the center rack of the oven, and bake for 15 minutes. Reduce the over temperature to 375 degrees and continue baking for another hour, until the fruit is soft and bubbling and the crust golden brown.

8. Remove the tart from the oven, and let it rest for at least 1/2 hour before serving. This tart is delicious served warm with a scoop of vanilla ice cream.