Raspberry Scones

This is a very English, not-so posh dish, that you can find on the breakfast table of just about every household of our neighbors across the pond. Scones are a staple to starting the morning off on the right foot. Compared to danishes, doughnuts or even toast with jam, scones are, in my opinion, way better. It’s like a delicious morning biscuit. Buttery and soft, straight from the oven with a little cream cheese or honey, these will be sure to satisfy.

Ingredients

1 1/3 C. Flour + 1/4 C. for dusting

1/2 t. Salt

1T. + 1/4 t. Sugar

2 t. Baking Powder

5 T. Cold Butter - Diced

3/4 C. Yogurt

1/4 C. Milk

1/2 C. Raspberries

1 Egg (wash)

Preheat oven to 425° F.

STEPS

1. In a food pro with dough blade or a stand mixer combine flour, sale, sugar and baking powder and pulse to combine, 30 seconds.
2. Add the cold diced butter (make sure it is cold otherwise you wont get the rich chunks of delicious butter that scones are know for). Pulse in the butter until the mixture looks like coarse cornmeal.
3. Add the mixture to a floured board and bring the dough together. Make sure not to knee the dough, it will make the scones tough. Just bring it together. More bench flour may be needed to bring the whole thing together. Form the dough into a 10”x5” rectangle.
4. Place the scones on a baking sheet lined with parchment paper. Add 3-4 raspberries directly on top of the individual scones pressing them in a little bit. Do not add the berries to the mix because they will bleed into the dough. Raspberries can be substituted with blueberries, blackberries or any fruit that is in season.
5. Brush the scones generously with the egg wash and bake for 25 minutes or until the scones have nice browning.

NOTE: This recipe can be changed to make savory scones. Just substituted the yogurt an milk for 1 C. of sour cream and substitute the berries for precooked bacon or sausage and cheese.

Honey Miso Glazed Spare Ribs with Coconut Infused Celery Root Puree, Pear Ginger Compote and Crab Stuffed Mushroom

Honey Miso Glazed Spare Ribs with Coconut Infused Celery Root Puree, Pear Ginger Compote and Crab Stuffed Mushrooms

Inspiration. This week I wanted to take the three ingredients and really incorporate them into a fully refined dish while remaining within in my “cooking comfort zone”. But I didn’t want to make a textbook version of American cuisine, which I tend to lean towards. I wanted to create an American fusion dish. So instead I chose to use Asian ingredients in combination with French techniques and American cuisine. I was inspired while at the market shopping for one of the three mystery ingredients, pears. I saw the Asian pears and opted that route. I tried using ingredients that stuck out in my mind as to be “Asian”. Things like, lemongrass, star anise, ginger, soy sauce and most importantly, garlic. I enjoyed creating and eating this dish and I hope you do too. Bon Appetit!

Spare Ribs
• 4 lb Beef Spare Ribs
• 6 T. Olive Oil
• Salt
• Pepper
• 1 Spanish Onion – Roughly Chopped
• 2 Carrots – Roughly Chopped
• 2 Stalks of Celery – Roughly Chopped
• 2 T. Tomato Paste
• 1 T Red Chili Paste
• 2 T. Garlic – Minced
• 2 T. Ginger – Minced
• 1 T. Lemongrass- Minced
• 2 1/2 C. Red Wine
• 3 1/2 C. Beef Stock
• 4 Star Anise
• 4 Dried Bay Leaves
• 10 Sprigs of Thyme
• 2 T. Butter

1. Pre oven to 350 F. Season the spare ribs with salt and pepper generously. Add the oil to a hot large dutch oven and brown the spare ribs 3-4 minutes per side. Remove from oil and rest. Do not crowd the pan. Sear in batches if needed.
2. Add the onion, carrot and celery to the pot and cook on medium for 10 minutes. Add tomato paste and chili paste and cook for 3-4 minutes allow brown bits to form on the bottom of the pan. Add the wine and allow to reduce by half.
3. After wine has reduced add the spare ribs, stock, star anise, bay leaves and thyme on top of the vegetables. The stock should come the top of the spare ribs. Braise in the oven, covered, for 1 1/2 hours. Remove the cover and allow to braise for an additional 30 minutes uncovered until the spare ribs are almost far apart tender.
4. Meanwhile prepare the pear compote, celery root puree, honey miso glaze and stuffed mushrooms. Recipes follow.
5. After 2 hours of cooking remove the spare ribs from the braising liquid and allow to rest. Strain the liquid and skim off the fat from the top.
6. For the sauce add the braising liquid and the remaining 1/2 cup of beef stock to a sauté pan and cook on medium for 3-4 minutes. Swirl in the butter at the end.
7. Turn oven to broil for the spare ribs. Brush the spare ribs with glaze and broil for 2-3 minutes making sure the honey does not burn.
8. Plate the spare ribs on celery root puree, 3 mushrooms around the puree along with the sauce. Place the compote on top of the spare ribs.

Pear Ginger Compote
• 2 Asian Pears – Cut into Matchsticks
• 1/4 C. Water
• 1/4 C. Sugar
• 1 T. Ginger – Minced

1. Combine all ingredients in a small saucepan and cook on medium for 7 minutes, making sure the pears do not break down too much.
2. Allow to cool before serving.

Celery Root Puree
• 2 Medium Sized Celery Root Bulbs – 2” Cubes
• 2 Russet Potatoes – 2” Cubes
• 1 16 oz. Can Coconut Milk
• 2 1/2 C. Whole Milk
• 4 Cloves of Garlic
• 4 Sprigs of Thyme
• 4 T. Butter
• 2 T. Chives – Minced
• Salt
• Pepper

1. In a large saucepan add the celery root, potatoes, coconut milk, milk, garlic and thyme and bring to a boil. Simmer on low for 30 minutes until celery root and potatoes are tender.
2. Strain the celery root and potatoes and reserve 1/2 C. of the liquid. Remove any spare sprigs of thyme.
3. Melt the butter on low and cook just until it becomes brown butter. About 7 minutes.
4. Combine the celery root, potatoes, butter, reserved liquid and chives. Puree until it become s smooth. Add salt and pepper to taste.


Honey Miso Glaze
• 1 T. Light Brown Miso Paste
• 1 T. Honey
• 1 t. Rice Wine Vinegar
• 1 T. Sesame Oil
• 2 T. Olive Oil

1. Mix all ingredients together in a bowl.

Crab Stuffed Mushrooms
• 1/2 lb. Crimini Mushrooms – Stems removed
• 6 T. Olive Oil
• 2 Cloves of Garlic – Minced
• Salt
• Pepper
• 4 oz. Lump Crab Meat
• Juice of One Lemon
• 2 t. Chili Paste
• 2 T. Parsley – Roughly Chopped
• 1/4 C. Gruyere Cheese
• 1/4 C. Panko Bread Crumbs
• 1/2 t. Soy Sauce
• 1/2 t. Rice Wine Vinegar
• 1/2 t. Orange Juice
• 1/2 t. Sesame Oil

1. In a casserole dish drizzle the mushrooms with the olive oil and season with salt, pepper and garlic. Bake for 30 minutes at 350 F.
2. Meanwhile combine the crabmeat, lemon juice, chili paste, parsley, cheese, breadcrumbs, soy sauce, vinegar, orange juice and sesame oil. Season the filling with salt to taste.
3. After the mushrooms have cooled stuff them with the crab mixture. Broil in the oven for 5 minutes until golden on the top.

Cornbread

The time is now for one of my favorite breads: cornbread. Often associated with soul food or southern comfort food, cornbread can be made year round. Now, when the corn harvest is hitting its peak here in Michigan there is no better way to utilize it.

The first time I made this was this past thanksgiving when I paired it with some andouille sausage and some aromatics to make cornbread stuffing. Pretty much the best stuffing ever! The last time I made this recipe I baked it and let it rest for a few days and used it as a binder in my meat-loaf. It was amazing. And I love how versatile it is. You can change cornbread to suit your needs. If you feel like jalapeno-cheddar or bacon-caramelized onion or leek-mushroom, you can do it. But this recipe is back to the basics. I do add fresh kernels for some texture and it is the furthest idea from the already beaten path.

2 Ears corn

1 1/2 C. Cornmeal

1/2 C. Flour

1 C. Buttermilk

1/4 C. Sour Cream

1/4 C. Honey

1/3 C. Sugar

1/2 C. Vegetable Oil

1 T. Baking Powder

1 t. Salt

1 Egg

1.) Take the kernels off the cob by cutting 1/4 inch of the end off, making a flat surface, so as you can stand it up right and slice down the side with your knife.

2.) Add kernels, cornmeal, flour, sugar, baking powder and salt to mixer. Mix on low just to combine.

3.) While on low add the egg, sour cream and honey. Pour both the buttermilk and vegetable oil in a steady stream into the mixer while still on low.

4.) Place mixture in a 9 inch cake pan. I used a springform cake pan for easier removal. Be sure the batter isn't more than 2 inches high. You may have to separate the batter into two pans.

5.) Bake at 350 for 45-60 minutes or until a toothpick comes out clean in the the middle.

Ancho Chili BBQ Sauce

This sauce is perfect for the summer time when the grill is constantly in use. When I first made this sauce I substitute ketchup on meat-loaf for this. It was amazing. The ancho chilies give a sweet/raisiny taste. It's good on chicken, fish and pork as well.

Ancho Chili BBQ Sauce

1/2 t. Cumin Seeds

1/2 t. Corriander Seeds

1 Whole Clove

1 Red Onion, Chopped

3 Ancho Chilies, Rehydrated, Chopped

1 Clove garlic, minced

1/2 Serrano chili, minced & de-seeded

1/2 C. Sherry vinegar

1 C. CannedTomato puree

1/4 C. Water

Dash of worcestershire

Pinch of saffron

Handful of cilantro

Salt & Pepper

1. Toast seeds in dry saute pan on med-low heat until fragrent.

2. Place ancho chilies in large mixing bowl and cover with boiling water. Let stand for 30-45 min to re-hydrate.

3. Sweat onions and chilies in large saute pan on med-high heat for 10 min. Add garlic, serrano, and spices. De-glaze with vinegar. Add tomato puree, water, worcestershire, saffron and salt and pepper to taste. Simmer for 20 min or until desired consistency. Add more water if sauce to too thick.

4. Add sauce to blender with cilantro and whiz until smooth.