New cookbook offers cooking with olive oil ideas
Mary Platis and Laura Bashar have self-published “Cooking Techniques and Recipes with Olive Oil,” (www.twovirgins.com). Think about this, how often have you been at the store looking at olive oil bottles trying to figure out which one to buy and also wishing you had more uses for the expensive extra virgin oil you purchased other than a salad dressing or sautéing? The book provides easy to follow – yet detailed ideas for poaching, braising, marinating, infusing, and baking with olive oil – (even some cocktail recipes). Everything a cook needs to know about olive oil can be learned from this useful book.
With fresh berries abounding now, here is a recipe for scones.
Whole Wheat Scones With Blueberries and Lavender
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Typically, scones are made with cold butter and white flour. These whole wheat scones are not only moist and crumbly, but also bursting with flavor from fresh blueberries and lavender. They are perfect to enjoy with morning tea or as an afternoon snack.
Note: If you don’t have fresh lavender, substitute with dried culinary lavender available in specialty food stores. (or… Beth’s note.. try growing some yourself)
Serves 6
2 cups whole wheat flour
1/3 cup fresh lavender, loosely packed
1 tablespoon baking powder
1/8 teaspoon salt
1/4 cup raw sugar plus 1/2 teaspoon to top scones
1/3 cup extra virgin olive oil
1/4 cup nonfat Greek yogurt, plain
1/4 cup low-fat milk
1 large egg
1 tablespoon wheat bran
4 ounces fresh blueberries
1. Preheat oven to 400ºF. Line a baking sheet with parchment paper or use a silicone baking mat.
2. In a food processor, pulse to combine flour, lavender, baking powder, and salt. Pulse 1/4 cup raw sugar with the flour mixture.
3. Pulse and pour olive oil into the mixture until crumbly.
4. In a small bowl, whisk together yogurt, milk, and eggs. Pulse and combine egg mixture with the rest of the ingredients.
5. Turn crumbly dough onto a lightly floured surface or silicone baking mat and press dough together to form a circle or rectangle 1/2-inch thick. Press wheat bran onto all sides of the dough.
6. Spread most of the blueberries onto half of the dough and fold the empty half over it.
7. Press any runaway and remaining blueberries onto the top of the dough.
8. Cut into 6 equal pieces, garnish tops with 1/2 teaspoon raw sugar, and transfer scones onto prepared baking sheet.
9. Bake for 12 to 15 minutes, until golden. Allow scones to cool on the baking sheet for 5 minutes. Serve warm or place on a cooling rack to cool completely.
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