cooking: frittata, scones

[schmerica]

So, the best thing about making frittata is, it makes me feel hardcore. I'm all, "ahahaha! I take all these leftover bits and random vegetables I have lying around, and I make something worthwhile and cooked and good-smelling with them! I am magic cook woman! I have made an actual meal of these unconnected bits of food!"

On the other hand, of course, is how I forgot that while they're edible and everything, I don't actually like them that much. Oops. Maybe I'll save making them again till I have the Sister around to gobble the entire thing down.

I made scones from the prettily packaged mix over the weekend. They turned out kind of weird, but in a way I am inclined to blame on me and/or my oven, rather than the mix -- they were very flat, so they look like large cookies and were just about impossible to split in half, and they also browned unevenly. They still tasted pretty good, though, I think.

As a consequence of that, I have a cup of heavy cream sitting in my refrigerator, and no idea what to do with it. Whipped cream? I don't really have any dessert-y things about. The time and ingredients things seem to rule out pies. Pasta sauce? I really have no idea. Hmmm.

Comments

[thermidor.livejournal.com]

I am magic cook woman! I have made an actual meal of these unconnected bits of food!"

On the other hand, of course, is how I forgot that while they're edible and everything, I don't actually like them that much.

I have very similar thoughts!

As for the heavy cream, you could do a number of sauces, or if you have butter, sugar, & water you could make a caramel sauce that will keep in the fridge for a bit. Do you have a Joy of Cooking lying about?

[lynnmonster.livejournal.com]

You could always make this (http://www.livejournal.com/users/lynnmonster/37975.html) -- only without the vodka, I suppose!

[qe2.livejournal.com]

If you have any of the scones around - or any more overpriced scone mix - you could beat the heavy cream past the whipped-cream stage to the looks-like-buttah stage and eat it on the scones, along with, say, some raspberry jam. Makes a vaguely acceptable US substitute for proper clotted cream. Yum.

[pearl-o.livejournal.com]

I don't have Joy of Cooking, but I have some other good general cookbooks. With a caramel sauce, though, I'm thinking I'd have the same problem as the whipped cream -- there's not really stuff for it to go with.

[pearl-o.livejournal.com]

Mmmm, that sounds really yummy, actually. Hmm. I wouldn't be surprised if my roommates did have vodka around sometimes. (Plus, russian! *cough*)

[pearl-o.livejournal.com]

Huh, that does sound really good. Though I wonder again about so-hard-to-split scones, because I was having trouble just with butter and jam when they were warm.

[thermidor.livejournal.com]

there's not really stuff for it to go with.

how about a spoon? Or perhaps a member of the RCMP? ;)

[qe2.livejournal.com]

Skip the splitting. Definitely accepted scone treatment when they're amenable, but (as you've doubtless already discovered) tending to cause crumbs when not. Just slather the tops. Or warm the jam, put a bit of it and a bit of the pseudo-clotted-cream in small dishes, break the scones into ladyfingery things and dunk 'em.

gurrier sent me her real live authentic foolproof Irish scone recipe, and I've got a couple of others around that I've made to good effect before. Let me know if you want them, and I'll send them on.

[glamsith.livejournal.com]

I have a cup of heavy cream sitting in my refrigerator, and no idea what to do with it.

Hope you don't mind, but I was just wandering through a friend's friend's list and...

Get a large brick of chocolate. (say, a Trader Joe's Pound Plus 70% beast)

Chop it into VerySmall pieces (food processor it to near-dust if you've got the power tool).

Gently bring the cream to a boil with the zest of an orange and a splash of vanilla.

Pour boiling cream over the chocolate and ignore it for three minutes.

Starting in the center of the bowl, stir. Try to avoid stirring in any air. The chocolate will be mostly melted, and you're going for heat distribution as well as ingredient encorporation, which is why start in the center an move slowly outward.

Maybe add a tablespoon of whiskey or dark rum.

You have ganashe.

Dip scones in it, pour it over ice cream, go swimming in it, or let it cool and then spoon it out, make the lumps roughly sphere-oid, and dust them with unsweetened cocoa to make truffles.

You now have the power to own people's souls.

/re-lurking now.