Herbandcheesesconeswithchivecream Food

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HERB-CHEDDAR SCONES



Herb-Cheddar Scones image

These creamy, cheesy scones pair well with butter when they're fresh out of the oven. They also make a great vehicle for your favorite egg sandwich. Scallions and dill go into the dough and add a decorative touch to the tops.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 50m

Yield Makes 10

Number Of Ingredients 10

2 cups unbleached all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground pepper
1 stick cold unsalted butter, cut into 1/2-inch pieces
1/2 cup heavy cream, plus more for brushing
2 large eggs
4 ounces sharp cheddar, shredded (1 cup)
1/2 cup thinly sliced scallions (from 4 to 6), plus more for sprinkling
2 tablespoons fresh dill sprigs, plus more for sprinkling

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, salt, and pepper. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. In another bowl, whisk together cream and eggs.
  • Make a well in flour mixture; add egg mixture, cheddar, scallions, and dill. Stir together with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). Pat out 1/2 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out rounds, as closely together as possible; place on prepared sheet. Gather scraps; pat out again and repeat.
  • Brush tops with cream; sprinkle with more dill and scallions. Bake, rotating sheet halfway through, until golden brown, 23 to 25 minutes. Let cool completely.

MUSHROOMS IN CHIVE CREAM



Mushrooms in Chive Cream image

This is an elegant and delicious first course for a special holiday meal or dinner party. It does require last minute prep, but it's very quick to make. I believe this was originally a Bon Apetit recipe.

Provided by PanNan

Categories     Lentil

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

24 fresh mushrooms, 2 to 2 1/2 inch diameter, cleaned and stems trimmed (about 2 lbs)
3 tablespoons butter
1 cup whipping cream
2 tablespoons snipped fresh chives
1 tablespoonlemon, rind Anjou pear, finely shredded
salt & freshly ground black pepper
1/3 cup crushed crouton (or cracker crumbs)

Steps:

  • In 12" nonstick skillet cook mushrooms, covered, in hot butter 5- 7 minutes, stirring twice.
  • Remove mushrooms with slotted spoon; set aside and keep warm.
  • Stir the cream, chives, and lemon peel into the skillet.
  • Bring mixture to boiling; reduce heat.
  • Simmer, uncovered, 5 minutes or until mixture is slightly thickened and bubbly.
  • Stir in reserved mushrooms; heat through (do not cook longer or mushrooms will thin sauce).
  • Season with salt and pepper.
  • To serve: for each appetizer serving, sprinkle about 2 tsp of crushed croutons on each plate.
  • Top with 3 mushrooms and about 1 tbsp of the cream sauce.

FRESH HERB AND CHEESE SAUCE



Fresh Herb and Cheese Sauce image

The recipe calls for Chervil, a herb similar to parsley. I didn't have either, so actually used some fresh sage, which was lovely! I prepared this sauce to accompany Recipe#328329, by chef#925731. This sauce recipe comes from the "Pasta Cookbook", published by Merehurst Press, original title, "Nudeln". From Zaars Kitchen Dictionary: CHERVIL: The leaves and root of this parsley family herb are edible and have a mild anise flavor. The leaves are a curly and dark green. Chervil is one of the main ingredients in Fines Herbes. Ingredient Season: available year-round How to store: Chervil does not dry well, so it is best when used fresh. How to prepare: Use like parsley, though most flavor is lost when boiled. Matches well with: asparagus, carrots, cheese, chicken, eggs, fish, peas, potatoes, salads, sauces, soups, spinach, tomatoes, veal, venison Substitutions: parsley or tarragon

Provided by Karen Elizabeth

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 onion
2 tablespoons butter
1 tablespoon plain flour
1/2 cup vegetable stock
1/2 cup dry white wine
1 cup sour cream
salt and pepper
1 pinch grated nutmeg
7 ounces mozzarella cheese, cut into small cubes
1 small bunch chervil, washed and coarsely chopped
1 egg yolk

Steps:

  • If you plan to serve this with pasta, put your pasta on to cook now. This sauce would also complement certain meats, chicken, for instance.
  • Peel and finely chop onion.
  • Melt the butter, fry the onion, stir in the flour and fry until golden.
  • Gradually add the stock, and bring the sauce to the boil, stirring constantly.
  • Add the wine and sour cream and allow to simmer on low heat.
  • Season the sauce with salt, pepper and nutmeg.
  • Add the Mozzarella cheese cubes to the sauce and allow to melt over low heat.
  • Stir the chopped chervil (or herb of choice) into the sauce.
  • Beat the egg yolk with 2 tblsps of sauce, then blend into the rest of the sauce.
  • Add cooked pasta of choice (recipe suggestion, tortellini, although I used the homemade gnocchi mentioned above).

Nutrition Facts : Calories 365.4, Fat 29.3, SaturatedFat 17.2, Cholesterol 125.9, Sodium 412.8, Carbohydrate 7.7, Fiber 0.5, Sugar 4, Protein 13.4

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