June 26, 2011

Cheddar-Basil Scones

  • 3 cups all-purpose flour
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1-1/2 cups shredded cheddar cheese (6 ounces)
  • 2/3 cup snipped fresh basil
  • 1-1/2 cups whipping cream, half-and-half (I used half-and-half)
  • 1 egg, lightly beaten


1. In a large bowl, combine the flour, sugar, baking powder and salt. Add shredded cheddar and basil; stir to combine.

2. In a small bowl, combine 1-1/2 cups cream and egg. Add to flour mixture, stirring until moistened. Turn out onto a well- floured surface; knead gently for 10 to 12 strokes.

3. Divide dough in half; shape into two balls. Pat or roll each into a 6-inch circle. Cut each into 8 wedges. Place onto ungreased baking sheet. Brush tops with additional cream.

4. Bake in a 450 degree F oven for 12 to 14 minutes or until golden. Remove from baking sheet; serve warm. Makes 16 scones.

June 15, 2011

Pork Loin with Honey Mustard Glaze

The closest we have to a picture of the pork loin! (Thanks for modeling it for us, John.)
We grilled this pork loin last weekend for Alexis' bachelorette party weekend, and it came together beautifully, considering Andy and I didn't have a specific plan for the loin. Luckily Alexis brought a generous jar of her homemade mustard, which reminded me of an article I read a month or so ago in Bon Appetit magazine about homemade mustards, and how they are delicious with pork. Because we assembled everything on the fly, I don't have exact measurements, so use your best judgement.

What's in it
one pork loin (size depends on how many people you are feeding)
equal parts: homemade mustard, honey, olive oil
salt to taste
homemade mustard for serving

How it's made
Whisk together enough glaze (mustard/honey/olive oil/salt) to cover your pork loin, which is probably about 1/4 C per pound. You'll want the glaze to be thick enough to spread over the roast without running off, so please adjust as necessary. Place the loin on a pan or plate, and brush on the glaze, covering the entire surface evenly. Let marinade 30 minutes.

Heat up your grill (BBQ), and clean it as necessary. Using high heat, sear the pork loin on all sides, in order to keep the juices in. Then turn the heat to low/medium low and cook for about 30-60 minutes, depending on size, turning every so often for even cooking. You can use a thermometer to check temperature to decide when it is done cooking, or use the jiggle test if you have experience BBQing. Jiggle test: With your tongs, poke at the loin, and if it gives only slightly, or doesn't jiggle a bunch, it is probably done. If it jiggles quite a bit, then it needs more time. When you poke the loin, it should feel like the part of your palm below the thumb.

When done grilling, remove the loin from heat and let it rest for 10-15 minutes. This will allow the loin to keep cooking a bit, and the juices will have time to reabsorb back into the meat fibers, so they don't run out when you slice it.

Slice the loin in 1/2" slices, and serve with homemade mustard on the side.

Recommended side dishes: Broccoli Salad, Baked Beans, Cornbread