Barefoot Contessa's Cheddar Dill Scones

Hi bloggies!  I hope you're having a great weekend!  

We saw The Avengers  yesterday, and I woke up super early this morning to make these scones to share with friends ...

I know it's pretty risky to debut a new recipe when you're the one in charge of bringing the food, but Barefoot Contessa has never let me down.  Even with a few minor miscalculations, everybody still loved these.  For instance, I had only 3/4 cup of dill, I used extra sharp yellow instead of white cheddar, and the scones were pretty misshapen.  

Todd and I are off to the gym to do ZWOW 16!  It's looks like we're gonna push ourselves pretty hard for this one!  

Cheddar Dill Scones

Barefoot Contessa, makes about 16

Ingredients

4 cups plus 1 tablespoon APF, divided

2 tablespoons baking powder

2 teaspoons salt

3/4 pound cold unsalted butter, diced

4 extra-large eggs, beaten lightly

1 cup cold heavy cream

1/2 pound extra-sharp yellow Cheddar, small-diced

1 cup minced fresh dill

1 egg beaten with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 400 degrees F.

Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes (depending on thick they are & how crusty you want them), until the outside is crusty and the inside is fully baked.

What I Ate Wednesday

I'm pretty sure we buy at least 10 Chobani a week, you know, to help keep them in business.

Cartel Coffee with a side of family law final.

(had another orange later too!)

Caramel brownie Luna bar after the family law final.  I was in a rush to get somewhere, otherwise I was totally wanting to make a salad with romaine lettuce, black beans, fresh salsa, balsamic, and mozzarella.  I need to make this happen next week.

Not pictured: sweet treat during family law exam, 2 fistfuls of carrots and 2 hefty spoonfuls of Sunflower fresh ground peanut butter (nothing but peanuts, and you get to grind it yourself - we go though 1 tub every week!)

X-ing for 3Ls only!

Pork chop steaks, green beans, and The Descendants with the hubby.  Tomorrow = meetings, errands, and my first full day as a 3L!  I can't complain!

Where I've Been!

After a bit of a study break, I'm back in the blog world!  Even though it's been quiet on the blog, things have been busy around here :)  I'll catch you up up on some stuff!


Zuzana's Workout of the Week (ZWOW)
Have you ever heard of BodyRock?  It's a vlog where superfit people post short, high-intensity workouts.  Although you can do the workouts at home, many of them require special equipment like BodyRock sandbags and modified pull-up bars. 


Although we had been lifting weights and doing consistently for 4 months, we didn't see any results.  About 3 weeks ago, though, I found out Zuzana, one of the former BodyRock hosts, started her own youtube channel that doesn't require any special equipment, so Todd and I decided to give it a shot.  Each workout takes less than half an hour, but Zuzana makes you sweat!  Since they're so short, I think they'd be great especially for any one with a busy schedule!  I've done a video a day for the past week - no results yet ;)  but I'll let you know if I see any changes!  Here are some of my favorite ZWOWs so far:

Other stuff 
I'm working in DC this summer!  I'll give you the deets in another post, but yay!!  


Our best friends are moving back to their homeland next week, which is seriously the saddest thing ever (for me hahaha), especially because I've been so busy studying I haven't seen them much recently.  Their going away party is this weekend, and then that's it :(  Tearsssss!!!!  


One final down, two finals to go then 3L.  3L?  Wow.  I can't believe I've spent my entire married life in law school - it's gone by so quickly!  I'm excited to see where the next couple of years take us!  Todd and I have a few tricks up our sleeves and whole list of fun projects to attack once we're both outta school :)


I'm planning a special date for Todd and me that I pretty much think is going to be the funniest thing ever.  And Todd may hate me for it.  I'll let you know!


See you soon with more posts! xoxo, J


P.S.  I just noticed my like two sentence post about how I taped the federal rules of evidence flowchart to my wall as art is now one of my most popular posts hahaha.  People must be searching for free evidence flowcharts online.  Love the finals.

Stubb's Sauce Chicken Sandwich (the butcher's recipe)

Last week, I had a major breakthrough at the grocery store.  And by that, I can only be talking about the fact that the butcher and I are now on a first-name basis.

When I saw him again today, he told me to make this:

Sandwiches made by Todd

Here's what you do: buy a rotisserie chicken. Take off the skin then shred the chicken with your hands.  Add chopped green onion.  Add Stubb's wing sauce (go easy, it's spicy!).  Mix.  Toast two slices of sourdough bread.  On a plate, spoon some of the chicken mixture onto one slice of bread and place the other slice of bread next to it.  Heat in the microwave then place the other slice of bread on the chicken mixture.

Admittedly, that's not exactly what the butcher said.  I think the butcher butters the bread then adds cheese and grills everything on the stove.  Our version probably came out a bit drier than his, but I liked it just fine.  Sorry, that's an understatement.  This sandwich was amazing, one of the best things I've had all year (this and this are the other two).  And I don't even like sandwiches. 

As a note, I've never used Stubb's sauce before, but as you can see by the bottle, it's clearly legit.  Actually, I really have no idea, but the butcher told us to use this brand, and after eating this sandwich, I put my faith in his hands.

Salmon with Lemon-Pepper Sauce and Arugula-Herb Salad and Pistachio-Lemon Tart

Hi bloggies!  I'm back!

And I brought beer to the party ....

I have a mustache! 

It's officially spring-break time at UA Law, which means a visit from Todd's parents, tourist attractions, delicious foods, and cooking!

Yesterday night we made a delicious meal.  It was seriously classy stuff.  Sockeye salmon with honey, shallots, lemon juice and zest topped with greek yogurt  and an arugula salad with dill, tarragon and more lemon juice and zest.  Not being a licorice fan, I wasn't sure I'd like the tarragon, but this meal was incredible.  Like the mac and cheese with goat cheese and rosemary, I could definitely see this on a restaurant's menu, like maybe The Abbey?

To mix up the brown basmati rice, we used chicken stock instead of water then mixed in turmeric and onion powder and topped with parsley.  That simple!

And then there was this amazing thing...

It would be an understatement to say that we've been on a pistachio kick recently - we've been eating pistachios like it's our job.  Needless to say, the ingredients in this tart immediately struck a cord with me.  This is a pretty standard tart recipe, although the crust is a little different than those I've made before because it calls for an egg yolk and the filling is just a tad sweeter for lemon tart.

And do you know this trick?  For a flaky crust, make sure to use a pastry mat and sock for rolling and sub vodka for water.

And one more tip, be careful pulling your hot tart pan out of the oven.  When I pulled mine out, the bottom popped up from underneath and ended up hanging on my forearm like a big ring, giving me second-degree burns.  seconddegreeburnsfromatartpan#foddfortoddproblems.  Please, don't do what I did.

Something to Read:

The Most Common Cooking Mistakes

Kombucha May Be Treated Like Alcohol

Salmon with Lemon-Pepper Sauce and Arugula-Herb Salad

Slightly adapted from Epicurious

1 cup low-fat greek yogurt

3 tablespoons plus 2 teaspoons fresh lemon juice, divided

1 teaspoon finely grated lemon peel, divided

2 tablespoons honey

1 tablespoon plus 2 teaspoons olive oil plus additional for brushing

2 tablespoons chopped shallot

6 6-ounce salmon fillets

1 1/2 cups (lightly packed) arugula

1/4 cup small fresh dill sprigs

1/4 cup fresh tarragon leaves

Sea salt

6 lemon wedges

Whisk greek yogurt, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl. Season with salt and generous amount of pepper.

Whisk honey, 1 tablespoon olive oil, shallot, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon peel in 11x7x2-inch glass baking dish. Add salmon fillets and turn to coat. Cover and chill at least 15 minutes and up to 1 hour, turning salmon fillets occasionally. Position rack in top third of oven and preheat to 400°F. Line large baking sheet with foil and brush with olive oil. Transfer salmon fillets, with some marinade still clinging, to rimmed baking sheet. Roast until salmon is just opaque in center, about 14 minutes.

Meanwhile, toss arugula leaves and sprigs, dill sprigs, tarragon leaves, remaining 2 teaspoons lemon juice, and remaining 2 teaspoons olive oil in medium bowl. Season to taste with sea salt and pepper.

Place 1 salmon fillet on each of 6 plates. Top with watercress salad. Drizzle with lemon-pepper sauce and garnish with lemon wedges. Serve, passing additional sauce alongside.

Lemon-Pistachio Tart

From Epicurious

crust

1 1/2 cups all purpose flour

1/4 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

1 large egg yolk

3 tablespoons (or more) ice water

filling

1 cup (2 sticks) unsalted butter

1 cup plus 2 tablespoons sugar

1/3 cup fresh lemon juice

3 large eggs

3 large egg yolks

1 tablespoon grated lemon peel

1 1/2 teaspoons vanilla extract

4 teaspoons water

1/2 cup unsalted shelled pistachios 

for crust:

Combine flour and salt in processor. Add butter; cut in, using on/off turns, until mixture resembles coarse meal. Add egg yolk and 3 tablespoons ice water. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 1 day ahead. Keep chilled.)

Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Fold in overhang and press, forming high-standing rim. Pierce all over with fork. Cover and freeze 20 minutes.

Bake crust until deep golden, about 40 minutes. Transfer to rack; cool.

for filling:

Melt butter in heavy medium saucepan over medium heat. Whisk in 1 cup sugar and next 5 ingredients. Cook until mixture thickens, whisking constantly, about 10 minutes. Reduce heat to low and whisk 2 minutes longer. Pour hot filling into crust. Chill uncovered until filling is set, about 2 hours.

Line small baking sheet with foil. Stir 2 tablespoons sugar and 4 teaspoons water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until pale golden, about 4 minutes. Add pistachios and stir to coat. Spread pistachios in single layer on prepared sheet. Cool completely. Coarsely chop pistachios.

Sprinkle pistachios in 2-inch border around edge of tart.

Mac and Cheese with Goat Cheese and Rosemary

Have you ever cooked at meal at home, tasted it, then thought to yourself, "gee, this tastes like restaurant food"?  This pasta, which I promise I cooked myself, tastes like restaurant food in a delicious, sinfully indulgent kind of way.  

We made this for Valentine's Day and loved it alongside a bottle of burgundy red.  Goat cheese and rosemary is a delicious combination, although I just about died when we put an entire quart of heavy cream in the saucepan - that plus eight ounces of goat cheese makes for one rich meal.  If I ever have a cream sauce at a restaurant, now I feel like I know how it's done!

The original dish included roast chicken, but Todd and I omitted it without incident.  I can't say enough how tasty this was, and if you have enough willpower to stop yourself from eating the entire thing in one sitting, it tastes amazing the next day, too!

Mac and Cheese with Goat Cheese and Rosemary

Slightly adjusted from My Baking Addiction

1 tablespoon extra virgin olive oil

1 pound dried rigatoni

1 quart (!!!!!!!!!!!!) heavy cream

2 tablespoons chopped fresh rosemary

1 clove fresh garlic, crushed

8 ounces goat cheese

salt and pepper to taste

1. Place a large pot of salted water over high heat and bring to a rapid boil. Add the oil and rigatoni to the water and cook according to the directions on the package, 10-12 minutes.

2. While you are waiting for the water to boil, pour the cream into a large sauce pan over medium heat. Add the rosemary and garlic to the cream and bring it to a simmer - take care not to let it boil over. Allow the cream to reduce by about half.

3. Stir in the goat cheese and continue cooking it till the cream coats the back of a spoon.

4. Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes. Serve hot.

Random-style Post

Lauren, another law student and newlywed at Lawfully Wedded Wife, tagged me in her 11 Random Things post.  Here's the deal: I post 11 random things about myself, answer Lauren's random questions, and then tag 11 bloggers and pose them 11 random questions.  Whew!

11 Random Things about Mrs. Food for Todd

1. I want to trek Mount Kilimanjaro!  Maybe this could be our post-bar exam trip, Todd? =D

2. I eat sriracha like it's a food group.

3. I hope to get my certification to teach group weightlifting/muscle pump classes this summer!  

"Come on ladies, just four more tricep dips, you can do it!  Make every one count!"

4. When I was a little girl, I wanted to be a police officer when I grew up.

5. I've lost about 20 pounds since high school - eat less, move more!

6. Mr. Food for Todd and I met swing dancing, and we started dating at the Day of the Dead Festival in 2007.

7. I studied Art History in college.

8. I'm one of those people who shrieks with fear anytime someone comes up behind me.

9. I didn't eat my first PB & J sandwich until I was in high school.

10. I won a solo Charleston competition last year.

11. I'm going to 505 Stomp at the end of March, and I can't wait!! 

Answering 11 Random Questions

1. How many homes have you lived in? 4, or 7 if you count host families, boarding school, and college dorms.

2. How often do you use your oven? 1time/week

3. What's your favorite season? Late spring, before it gets crazy Tucson hot.

4. Where do you see yourself in 20 years?  Happily married, home in the country, kids, lawyering - helping protect our country!

5.  What's your favorite fruit?  Nectarines!!!  I could eat these all day every day.

6. If you could have any car in the world, what would it be? Toyota Tacoma or Escalade.  Totally random.

7. What are your favorite pizza toppings? Feta, mushroom, garlic, spinach, goat cheese.  At the same time, if you put a pizza in front of me, rarely will I never love it. 

8. Would you rather become President of the United States or the Queen of England?  President of the United States.

9.  How many pillows do you sleep on?  One fancy pillow for people who sleep on their back - it was supposed to be Todd's but I kinda stole it from him when I started law school...

10. Cake or cupcake?  Cupcakes, please!

11. Have you ever been stung by a bee?  Probably?  When I was younger?  Can't really remember?

11 Random Questions

1. What story does your family always tell about you?

2. If you could throw any kind of party for any occasion, what kind of party would you throw?

3. Favorite cuisine?

4. When was the last time you were nervous?

5. You learn something new everyday!  What have you learned recently?

6. What are you most looking forward to this week?

7. Shoes or purses?

8. What feature do you get complimented on the most?

9. What's your favorite way to exercise?

10. What do you miss most about being a kid?

11. What meal did you have recently that you loved?

And I tag...

Mrs. Degree

Peace out, Pudge

Simple Days

Simply Scrumptious

Jazz It Up with Jo

A Life to Bragg About

A Sentimental Heart

The Art Abyss

See You in the Morning

Food Junta

Local Honey Baby