A sweet friend brought me back some lavender sugar from the fields in Hawaii and it inspired me to make something wonderful.  As I began to ponder the possibilities I thought that scones would be the perfect carrier of the delicate floral flavor.  

Just like a bouquet is beautifully complimented by blending a well chosen variety of flowers, foods can often be improved by blending flavors together as well.   The more I thought about it the more I settled on the notion that the perfect pairing would be flavors lavender and roses.   Although lavender can be found in the spice aisles of most grocery stores culinary roses are more difficult to come by if you don't have them growing in your own organic garden. 

I did not want a crumbly scone that would over power the delicate floral flavors and fragrances.  Simply mixing the flowers into a scone dough would not yield the results I wanted to achieve.  Although I wanted the floral notes to take center stage I did not want to create the flavor with rose water or flavored extracts.

I also wanted a scone that had a crunch on the outside but was soft on the inside unlike most of the scone I have eaten in the past.  Thankfully, the technique I settled on maximized the flavor and enhanced the texture at the same time.

I made an infused whipped cream by combining lavender with some heavy cream in my Magic Bullet mini processor for about 10 seconds.  I also picked the most fragrant rose petals and made a second batch of rose infused whipped cream.  I let both of these rest in the refrigerator for 24 hours before making the scones.  I made the creams separately so I could better control the floral blending when mixing the scones.  In the end I used about a 50/50 blend of the creams but I am still glad I did not make just one infused cream.

The velvet texture of the red roses combined with the decision to use whipped cream instead of it's liquid equivalent created the single best scone recipe I have ever eaten.  It was golden brown and crusty on the outside thanks to the lavender sugar I sprinkled on top before baking.  The inside was flaky in places yet still had some large moist crumbs.  It was as if the large moist crumbs were held in place by hugging layers of flakiness.  The resulting texture that unfolded in my mouth was like nothing I have had before in a scone.  Crunchy yet almost creamy.

Ultimately, I made a third batch of scones with both vanilla and lemon zest which is reflected in the final recipe.   Click here for the recipe or to listen to the podcast.

Now on to Pumpkin Pie Scones.  Enjoy!

This morning my daughter decided that it had been too long since we had french toast for breakfast.  Since my hubby had just bought a fresh loaf of bread yesterday not realizing that we still had not made a dent in consuming the loaf he bought last week, my daughter's idea was very well timed.  Additionally it would allow me the opportunity to test out using my phone for shooting video for my upcoming Ustream cooking show.

She has developed some cooking skills but still considers herself as someone who needs a lot of assistance and she is not confident in her abilities in the kitchen.  She has however learned how to make some of her favorite items quite well.  Today's french toast demonstrated that.

 After inhaling the aroma deeply several times and adjusting the flavor balance of the vanilla, cinnamon, and orange based on their vibrant scents; she deemed it ready to begin dipping the bread.  She carefully dipped the bread into the egg mixture and flipped it over.  Then she tenderly laid it on the hot griddle and browned it on both sides before transferring it to the serving plate.  

These were delicious with a drizzle of pure maple syrup and a small swirl of whipped cream.  It was perfectly complemented with mixture of pineapple, cantaloupe, strawberries, and raspberries.

One of the things I love about french toast is the fact that it lends itself so easily to many delightful flavors and can easily move between the breakfast/brunch dish to a dessert.

If you haven't experimented with flavors beyond the traditional egg/milk/sugar mixture then you may want to try some of our favorite combinations.  Here are a few ideas to get you started but it is by no means a complete list.  Don't be afraid to experiment and try something new.  

Replace some or all of the milk with ...

Add additional flavorings into the egg mixture such as...

Be bold and try something new.  But be prepared - you just may create a new family favorite that will have your family singing your praises and inviting their friends over for breakfast.  Don't forget you can even swap out the bread with cinnamon swirl bread and drizzle with cinnamon roll icing.   

Enjoy!

Recently I received an email from one of my loyal readers/listeners inquiring about how I poach my eggs.  Just a few days ago I was at lunch with some friends and they asked the same thing.  Additionally, while purchasing eggs at the grocery store the other day I overheard to people saying they wished they knew the secret to poached eggs and so I think it is worthy of a blog!

Traditional poached eggs requires taking the time to bring a pot of water to a simmer, adding a splash of vinegar, cracking the egg into a bowl, gently sliding it into the water, carefully spooning the water over the egg until it is cooked, then hoping you can remove it without breaking the yolk.  That is way too much effort for me on a lazy weekend or busy workday.  Not to mention the extra dishes and multitude of opportunities to ruin the delicate egg. 

Well my method is a lot faster and doesn't dirty anything more than a single bowl or cup.  I simply do it in the microwave.  Professionally trained chefs will frown on such methods or tell you that microwave eggs are rubbery.  But, before the classically trained chef can get their water and vinegar into the right temperature I can be eating my perfectly poached egg.  This is so simple that my daughter learned how to poach eggs for herself at a very young age.  So young in fact that she could not remember the term "poached" so she called them "Winnie ah Pooh Eggs".  By the time she learned it was Winnie the Pooh - Winnie ah Pooh was already etched in out hearts and vocabulary so they are still referred to affectionately as "Winnie ah Pooh Eggs" in our house today.

To make a proper "Winnie ah Pooh Eggs"  I simply take a microwave safe cereal bowl and fill it 1/2 full with water from our hot steaming water dispenser.  (Too hot to want to hold your hand in the water but not boiling.)  Crack 2 eggs into the bowl and zap in our microwave on high for 60 seconds.  Then I use  a slotted spoon to hold the eggs in the bowl and pour out the water.  I tend to eat them in the same bowl or transfer them to an english muffin or lay them on a bed of spinach with crumbled bacon.  If I am only making one egg I reduce the time to 45 seconds.

The first few times you make this you may need to keep a close eye on your microwave.  I would suggest covering it with a paper towel because if you zap it 5-10 seconds past the perfect point you will hear a pop and it will be overcooked and will lightly splatter .  15-20 seconds past perfection and it will be an exploded mess.  If you do not have a hot water dispenser your tap water may be hot enough to use depending upon the setting of your water heater.  You could also heat the water in your microwave prior to adding the egg.  Each microwave is different so you will need to pay close attention to yours.  The first time you may need to zap for 30 seconds and then do it in 10 second increments to determine the precise timing for your oven.  I have used the covered microwave egg poachers but find that the lid traps the steam and I causes the yolk to be overcooked buy the time the whites are solid.  Once you have found the precise timing for your microwave you do not even need to cover the eggs and you can just set it and pour yourself your favorite morning beverage or pop something into the toaster and get ready for perfectly poached eggs in a a jiffy.

Enjoy!

This morning I woke up and felt like having something "different" for breakfast.  For me "different" means take whatever ingredients I have on hand, combine with what ever flavors or textures inspire me, mix with a bit of imagination and create something new and exciting that will tantalized my senses, lift my spirits, and soothe my soul.   

If you have ever struggled with making crepes or omelettes don't be discouraged.  It is more likely the fault of your pan than your technique.  If it doesn't heat evenly and slide smoothly out of the pan put a good quality titanium pan on your Christmas wish list. 

Click here for the Fruit Filled Crepe-lette recipe!

I was so looking forward to enjoying my super delicious "French" Onion Soup for lunch today but it fell short of the soul satisfying rendition I usually make.

I say "French" Onion Soup because my recipe deviates from the classic French recipe in many ways but the result is better than the original, in my opinion.  My version only has 14 tiny but flavorful calories because it's basically onions that have been seasoned and caramelized in the slow cooker for hours then finished with chicken stock.

Although I was unaware of it at the time my efforts to multi-task last night was a dismal failure.  My story begins with a little glass of wine....

Last night I was enjoying a glass of wine in the kitchen while my hubby made monk fish (which tastes surprisingly closes to lobster if prepared properly) and decided I had to make my favorite Zucchini "Noodles" with Thai Peanut Sauce so I could enjoy an easy meal later in the week.  A few sips later I decided I should also add in some red pepper and onion.

A few sips later I decided as long as I was cutting onions I might as well make my "French" Onion Soup.  Well between the wine and the delightful conversation with my hubby I inadvertently added my favorite garlic olive oil to the onions in the crock pot.

I didn't think a thing of it until moments ago when I finally sat down to enjoy my soup.  It's "OK" but the oil has completely ruined the lightness I have come to enjoy in my soup.  Sometimes I float some toasted baguettes lightly encrusted with my favorite blend of pamesian, romano, and asiago cheeses.  But today, I was planning on just enjoying the soup.  Maybe the baguettes would disguise the oil but for now I suffer...longing for what might have been had I given the soup the proper care it deserved.

On a happier note, the Thai noodles were fabulous and I enjoyed a grand time talking to my wonderful husband....Who is probably very happy to discover that I ruined something he would never want to eat anyway.

Generally I try to eat a healthy breakfast because it sets me up for a successful day.  But on occasion I throw caution to the wind and take a walk back in time to long time honored recipes from generations past.

The kind of recipes that our ancestors made back when full fatted milk fresh from the cow, fresh churned butter, warm eggs collected fresh from the chicken, bacon fat and salt were not feared ingredients but the staples of life.

Today I was thankful to hear that my mother has cleared some significant medical hurdles although next week could bring news that new obstacles have arisen.  So while sitting with my own family contemplating the plan for the day I quietly stepped into the kitchen and made the moist flavorful chocolate swirl coffee cake I remembered from my youth.  Back when my mom had her "hair done" every week but still donned a clean fresh apron
and made amazing pastries from scratch.

Given the few times I have actually made this in the past 30 years I decided that this would be one time I wouldn't cut any corners.  I resisted the urge to swap out the sugar, butter, and white flour for modern day replacements.  The ending result was pure heaven.   Surely a "food for the Gods" if ever there was one.

The only real change I made from the recipe of my youth was to swap out the store bought brown sugar my mother and grandmother used with my custom blended homemade vanilla brown sugar.  Then if the sugar in the batter, the chocolate chips, and the brown sugar topping wasn't enough I also added some heath bar crushed bits on top.  My mother and grandmother baked this lovely treat in their preheated oven for about 35 minutes.  I however used my Advantium oven with upper and lower halogens at 5 and the microwave on 3.

9 minutes later and this yummy delicious treat brought my entire family into the kitchen with the most delicious smell.  

The calorie count was 724 but the memories I created with my family  will last a lifetime.   Although I will be over on total calories today I know that I will still be on track for the week.  Especially since I used a smaller pan that just had 4 "healthy" servings instead of the 9 x 13 pan my mother used.

Yesterday was a rather difficult day for me.  My mom is at Mayo Clinic and it looks like her cancer may be back.  She has battled it successfully twice before but this time things are a bit different.  She is scheduled for a full battery of tests to determine the scope, magnitude, and treatment options. She is a remarkable woman.  She is my biggest cheerleader.  She is a magnificent sounding board for my wildest ideas.  She is the air underneath my loftiest dreams.  She is my "Mom" in the purest sense of the word.

So how does this tie to my decision to have a fresh fruit tart for breakfast? 

Well, I am not an emotional eater.  In times of stress, anger, or anxiety I am incapable of swallowing without choking.  Even drinking water becomes difficult.  I know that not eating will not help me deal with the possible challenges that I will be facing in the next few days.

I knew that the only way that I would be distracted enough to eat a good breakfast would be if I made something that was extraordinarily good.
Something so flavorful and visually majestic that it would nourish my
body and sustain my soul.

When I entered the kitchen I discovered the perfect inspiration.    In the
middle of the kitchen table was a brand new set of three differently  sized
spring form pans.  I found them on sale a while ago and decided I would  
appreciate having more sizes to choose from than just the one my mother gave me when we were married 30 years ago.

For the base I made a simple creation that was a cross between a thick crepe and a thin sponge cake.  I simply pureed a banana with a splash of sugar free vanilla syrup, 1/4th cup egg substitute, and 1/4 cup of my homemade dry all purpose mix. 

This mix is similar to Bisquick but the flavor is so much better because I control all of the ingredients.  I use it to make just a few muffin, baking powder biscuits, or single serve desserts without much fuss, mess, or leftovers.  It also comes in handy for several other quick and easy treats.

I baked it in a spring form pan for 10 minutes in a 375* oven.  While it baked I sliced up some of my favorite fruits. I used a granny smith apple, plum,
nectarine, rainier cherries, and some frozen mixed assorted berries.
 
After the base was baked I layered in the fresh fruit and added the  berries to the center.  I then glazed it with a 1 cup of apple juice and 1 Tbl of raw honey in which I dissolved a packet of Knox gelatin.

I then returned the tart to the oven for another 10 minutes to warm and
lightly soften the fruit without cooking it as much as occurs when you bake
a pie.

I placed it in the center of platter and it looked like a beautiful spring flower. A healthy sized portion contained less than 160 calories because some of the apple juice ran out of the pan and I did not reduce the overall calorie count.

The gently warmed fruit was so comforting and soothing. The rest of the tart is in the refrigerator and  will probably be a wonderful snack or dessert later this weekend.

Too bad my mom is 3000 miles away.  She would have enjoyed my breakfast as much as I did.  I know she will be happy that I made such a delightful dish and we will both have a reason to smile and embrace the sweet bites of life
today.

After returning from vacation and finishing a tough week back at work I was feeling a bit rundown.  Yesterday I was extremely fatigued and therefore had a lazy day. 

Thankfully my husband is quite capable of preparing delightfully satisfying meals on his own.    After a restful day and a good dinner last night I wanted a light but nutritious breakfast to jump start my day.   I also wanted the breakfast to be very simple and quick to prepare.

Since my husband has been in the grocery business for decades I can always count on the fact that our refrigerator is always well stocked with an array of our family's favorite fresh fruits and veggies.  I selected a ripe, fragrant, pink grapefruit; large, juicy strawberries; and a firm banana.  Then, I began working on assembling my fruit salad.

My daughter was still in bed and listening....

I know whenever she hears the familiar sounds of me pulling out my favorite bowl to toss a fruit salad, the swish of rinsing fruit in the colander, combined with the distinct chopping noise of a sharp knife and a cutting board she will soon be coming down the hall and joining me in the kitchen.  The smell of her younger sister reheating the apple caramel muffins they made the day before was added incentive for her to get out of bed.

While I poached an egg in the microwave I dished up my fruit salad and poured a glass of fresh lemon, grated ginger, and raw honey tea that I had made yesterday to settle my stomach and soothe my soul.

The combined calories were 185 which is a little lower than my usual breakfast but just as filling.   The best benefit of this breakfast is that it sets the rest of my day up for good nutritious food choices but allows me the flexibility of indulging in any spontaneous plans that may occur today.

I hope you treat yourself to a simple but satisfying breakfast and reap the mental, physical, and spiritual benefits of starting your day off right.

Enjoy!

Today we found a great deal on fresh halibut that was nearly two inches thick and we knew all agreed that was what we wanted for dinner tonight.  My husband has been wanting a ceasar salad and I love any excuse to make Minnesota Wild Rice.  My daughters have been wanting our homemade biscuits that are akin to the ones served at Red Lobster only better.

It's been a warm lazy day in the heart of northern California wine country so an easy dinner with some cool and refreshing elements was in order.

When we arrived home I quickly chopped some cherries, mandarin oranges, lemons, and ginger along with some fresh mint and stevia leaves.  Threw it into my favorite picture filled with ice water and a hint of vanilla.  It is not a typical combination for an infused water but I've never made a "bad" infused water.  The unusual mix of flavors was so refreshing on a hot day.

Next I tossed the wild rice into a sauce pan.  I added some pure filtered water, chicken bullion and our custom blended herb d' provence.  Brought it to a quick boil, put on the lid, reduced the heat and joined my family in the living room to watch Million Dollar Baby.

Half way through the movie we paused it and returned to the kitchen to finish dinner.  While my oldest daughter unloaded the dishwasher, my hubby prepared the halibut.  Today we just had a simple garlic butter brushed on top before popping it into the Advantium oven. 

Mean while my youngest daughter measured out 2 cups of my homemade biscuit mix, added about 3/4 cups of milk and combined it into a soft dough.  She divided it into 4 biscuits and roughly shaped them on a cookie sheet.  Basted them with some of the garlic butter and sprinkled them with some more of the herb d' provence and a bit of a blend of parmesan, romano, and asiago cheese. 

By the time the halibut and biscuits were done I had tossed the caesar salad and chopped the mandarin oranges.  We prepared our plates and settled in to watch the end of the movie. 

Yes, it's been another perfect Saturday!