Chocolate Chip Scones

by BiteSizedJessica on October 14, 2013

ChocolateChipScones_04_©2013JonathanMeterNow that the weather has finally cooled down, I’ve been itching to use my stove and oven again. Jon and I have been out of town every weekend since the summer, and this was the first weekend I could get back to cooking at home. In celebration of UK chocolate week, one of Jon’s client’s, Divine Chocolate, gave us a bunch of bittersweet bakers chocolate. So for Sunday breakfast, we baked something traditionally British – scones – and added the chocolate to make them even more special. These scones were easy, delicious and can be made the day before. What else could be better for a fall Sunday morning?

ChocolateChipScones_01_©2013JonathanMeter

INGREDIENTS
(Makes 16 2-inch scones)
Adapted from Martha Stewart

3 1/8 cups all purpose flour
Pinch of salt
1/8 cup + 1 tbsp superfine sugar
2 tsp baking powder
3/4 stick butter
3 large eggs
3/4 cup buttermilk
Granulated sugar, for sprinkling

ChocolateChipScones_02_©2013JonathanMeter

What to Do: 

1. Sift all dry ingredients together in a mixing bowl. In a separate bowl, whisk together 2 eggs and all the milk.
2. Dice the butter and mix it into the flour using your hands. Try to work quickly so the butter stays cold.
3. As soon as the butter is incorporated, stir in the eggs and milk.
4. Turn the dough out onto a floured work surface and knead until just combined. Do not over knead.
5. Roll the dough into a 1″ disk.
6. Using a 2″ biscuit cutter, cut rounds and place them on a parchment-lined cookie sheet.
7. Brush the tops of the biscuits with the remaining egg. Sprinkle with granulated sugar.
8. Bake at 400 for 12-14 minutes. Serve warm!

ChocolateChipScones_03_©2013JonathanMeter© 2013 Jonathan and Jessica Meter

 

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Shrimp Scallion Pancakes and Cooking Planit T-fal Giveaway Winner

by BiteSizedJonathan on September 8, 2013

Ramp Pancake 09 © 2013 Jonathan Meter

 

Jon and I got home from a trip, and it’s the second weekend in a row we’ve been out of town. We didn’t even unpack between the two weekends, just used the same bags we’d taken with us on the first trip. It’s so nice to be home and we are completely exhausted. Obviously, dinner is arriving in a bag tonight.

Hot Kitchen in the East Village is our go-to Chinese fix. It’s pretty good Sichuan food and our favorite delivery or go-out Chinese in our neighborhood – and we’ve done extensive takeout research. I just got so hungry writing this that I had to go on Seamless and order before finishing. We are pretty religious about what we order each time – the soup dumplings, scallion pancakes and cold noodles are must-order staples. For nights when we are feeling more ambitious though, these shrimp scallion pancakes are really fun to make at home. Although when Chinese takeout is just a phone call away, it’s hard to resist!

Ramp Pancake 05 © 2013 Jonathan Meter

INGREDIENTS:
(Serves 6)

For the Pancakes:
1 1/2 cups flour
1/2 cup warm water
3 tbsp vegetable oil
2 tsp salt
3 ramps, or scallions, thinly sliced
1/2 lb shrimp, deveined and halved

For the Shrimp Marinade:
1/2 cup soy sauce
3 tbsp sesame oil
2 cloves garlic, zested
1 tsp red pepper flakes
1 tsp Sichuan peppercorns, ground

Ramp Pancake 06 © 2013 Jonathan Meter

What To Do:

1. Start by cleaning all your shrimp, halving them length-wise and setting them to marinate in a the sesame oil, soy sauce, garlic, and spices.
2. Prepare your pancake dough. Mix the flour and water in a large bowl to make a smooth dough. The dough should be smooth, not sticky.
3. On a clean, floured surface, knead the dough for 5 minutes. Oil a mixing bowl and set the dough to rest, covered with a very lightly dampened towel, for at least 30 minutes.
4. When the dough has rested, prepare to roll it out into the pancakes. Flour your work surface and divide the dough in half. Roll each half into cylinders 1-inch in diameter.
5. Slice your dough logs into 2-inch long pieces – a pastry cutter works best for this task.
6. Roll your little 2-inch logs out into flat circles, 5-inches in diameter.
7. Brush your pancake circles with sesame oil then sprinkle with the sliced ramps or scallions. Gently press the ramps into the dough using the palm of your hand.
8. Roll the pancakes again into little cigars, keeping the filling in place.
9. Coil the newly-formed cylinders into snail-like circular discs. Press the halved shrimp into the center of the disc, skin side up, and use the rolling pin to flatten the pancake and seal the shrimp into the dough. This can be tricky so make sure your shrimp firmly adheres to the dough.
10. Fry the pancakes carefully in the vegetable oil on both sides. Put them in the pan shrimp side down and use a flat spatula to press them to the bottom of the pan lightly before letting them cook. This will help keep the shrimp flat and in place.
11. Serve hot!

Ramp Pancake 07 © 2013 Jonathan Meter

** We’d also like to thank everyone for entering our Cooking Planit T-fal Giveaway! All your responses were really great. We’d like to announce that the winner is Allison, from the Spontaneous Tomato. Thanks to everyone who entered and please come back and visit us here at BiteSized soon!

Ramp Pancake 08 © 2013 Jonathan Meter

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Tortilla and Cooking Planit T-fal Cookware Giveaway

by BiteSizedJessica on August 31, 2013

Spanish Tortilla © 2013 Jonathan MeterTo be honest, I’ve never really liked Spanish-style tortilla. You know the dish, it’s pretty basic and at it’s simplest is characterized by eggs and potatoes. There’s not really anything to dislike about it but I’ve always just been underwhelmed by it. But for some reason everyone seems to go nuts over it. I’ve never really understood why.

At the restaurant I’m currently working at, Il Buco, we make tortilla every week to sell in the front of the restaurant. I started to take more and more interest in the recipe and decided to try my own version at home. In addition, we just received our T-fal non-stick 12-piece cooking set and the tortilla was a perfect recipe to test out in our new non-stick pans.

Spanish Tortilla 1 © 2013 Jonathan Meter

The T-fal saute pans were awesome to use for this recipe. Their non-stick coating is super slick and easy to cook with. They are also oven safe up to 450 degrees, which is perfect to make a beautiful, evenly cooked tortilla. I used the rest of the set to prepare the other vegetables for the tortilla – the pots all come with great glass lids and also are oven safe.

Basically, the combination of my newly developed tortilla recipe and our new non-stick pans have converted me into a big fan of the tortilla. The ingredients in my embellished tortilla were spicy pickled peppers, a regular bell pepper, red onion, scallions, sweet italian sausage, chives, parsley, garlic, paprika, and eggs of course. This recipe is great for breakfast lunch or dinner and can be served hot or at room temperature, or eaten while standing at the fridge in the middle of the night…

Spanish Tortilla 2 © 2013 Jonathan Meter

INGREDIENTS:
(Serves 4-6)

8 eggs
1 red bell pepper, diced
1/2 red onion, diced
3 scallions, sliced
1 sweet Italian sausage
4-5 small potatoes, boiled and sliced
2 cloves garlic, thinly sliced
Chives, minced
Parsley, chopped
Salt and pepper
Olive oil

Spanish Tortilla 3 © 2013 Jonathan Meter

What To Do:

1. Cook your potatoes until they are just barely under – they’ll only cook briefly again while in the tortilla, so you want them just about ready to eat. When they are done, let them cool then slice about 1/4 inch think.
2. Prepare all your other vegetables.
3. Cook your sausage in the same pan you plan to cook the tortilla – you can use any rendered fat to flavor your eggs.
4. When the sausage is cooked, let rest for a few minutes then slice to the same width as the potatoes.
5. In your non-stick, sausage-y pan, saute your onions, scallions, garlic and peppers until softened.
6. Layer in the potatoes and sausage.
7. Beat the eggs together with the paprika, salt, pepper, parsley and chives. Pour over the vegetables in the pan and cook on low heat, covered, for a few minutes.
8. Un-cover the tortilla and finish in the oven at 375 degrees until cooked through – when you jiggle the pan, the center of the tortilla should be firmly set.
9. Remove from the pan by inverting onto a glass plate. Serve warm or at room temperature.

Spanish Tortilla 4 © 2013 Jonathan Meter

Our T-fal 12 Piece Cookware Set Giveaway starts today! To enter, you’ll need to 1) create a Free Cooking Planit Account, online at www.CookingPlanit.com; 2) like BiteSized on Facebook; and 3)tell us in the comments to this post either what you’d be most excited to cook with your new 12-piece T-fal cookware set, or what meal you’d use Cooking Planit to help you prepare. Check out our recent post on Cooking Planit to see how we used the site.

And take a look at these other 49 participating blogs for more opportunities to enter the contest:

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Contest Start Date Contest End Date Winner Announced Blog #1 Blog #2
8/19/13 8/25/13 8/26/13 Baby Boomster Mrs. Schwartz Kitchen
8/20/13 8/26/13 8/27/13 CopyKat Recipes Daily Dish Recipes
8/21/13 8/27/13 8/28/13 Lisa Cooking LarksCountryHeart
8/22/13 8/28/13 8/29/13 ME Redone Hot Eats and Cool Reads
8/23/13 8/29/13 8/30/13 Mother Would Know The Two Bite Club
8/24/13 8/30/13 8/31/13 Sophistishe Citron Limette
8/25/13 8/31/13 9/1/13 Kitchen Concoctions Cupcakes and Kale Chips
8/26/13 9/1/13 9/2/13 I Can Cook That Leave a Happy Plate
8/27/13 9/2/13 9/3/13 Peaches & Cake I love my disorganized Life
8/28/13 9/3/13 9/4/13 Diddles & Dumplings Yates Yummies
8/29/13 9/4/13 9/5/13 Basil Momma Cooking w Libby
8/30/13 9/5/13 9/6/13 Persnickety Plates Creole Contessa
8/31/13 9/6/13 9/7/13 Ancestral Chef Bite Sized Blog
9/1/13 9/7/13 9/8/13 The Staten Island Family Mamal Diane
9/2/13 9/8/13 9/9/13 Food Fash Recipies for my boys
9/3/13 9/9/13 9/10/13 The Wicked Noodle Hungry Little Girl
9/4/13 9/10/13 9/11/13 Unorganized Mommy of 3 The Tasty Fork
9/5/13 9/11/13 9/12/13 Yi Reservation Dixie Chik Cooks
9/6/13 9/12/13 9/13/13 Chicago Foodie Sisters The Fountain Avenue
9/7/13 9/13/13 9/14/13 Cooking from a SAHM FoodThoughtsOfaChefWannabe
9/8/13 9/14/13 9/15/13 Bobbi’s Kozy Kitchen Rants from My Crazy Kitchen
9/9/13 9/15/13 9/16/13 What Jew Wanna Eat Sumptuous Spoonfuls
9/10/13 9/16/13 9/17/13 The Mama Report Busy Mom of Two
9/11/13 9/17/13 9/18/13 Culicurious Huppie Mama
9/12/13 9/18/13 9/19/13 Three Diets. One Dinner Spice’s Bites

** The T-fal 12-Piece Cookware Set has been gifted to us as part of this promotion. There is a limit of 1 winner per household. Individuals winning more than 1 giveaway will receive 1 set of cookware, the other winning entries will be disqualified and an alternate winner will be chosen.

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