Recipe: Raisin Oat Scones

Continuing from my "Catching Up" post, where I put images and brief descriptions of my recent cooking and baking experiments...

Raisin Oat Scones- Sept 29, 2012

I love scones. Not the crazy sweet ones you get from grocery stores or chain coffee stores. I like homemade or artisan bakery scones, where the emphasis is on the good butter or cream and the simple combination of flavors. I love to see oats or seeds top my scones instead of icing. I believe, as a breakfast food, it need not have icing.

These are healthy scones made with oats, whole wheat flour, flaxseed, and raisins. These rose gorgeously in the oven. Coming straight from the oven, they are warm and tasty and delicious. A couple days later, they get dry, but that's why they are wonderful accompanied by tea!

I made about 8 wedges, which came out very large. You can see how big they look! It is not a trick of the camera. They are actually that huge! Like Starbucks or Panera Bread huge, but not overly sweet that you feel comatose after eating one. They are satisfying, wholesome, and sweet enough, especially great with some vanilla almond milk.

Unfortunately, I did not write where I got this recipe from. I just wrote "Blueberry Oat Scones" in my recipe booklet and forgot to write the site. So, if this is your recipe, please call me out so I can cite you! Thanks! As you can tell, I used raisins instead of blueberries, because that's what I had on hand.

Raisin Oat Scones (8 servings)
Ingredients
1 cup whole wheat flour
1/2 cup oats, ground
2-1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 Tbs cold butter, cubed
2 Tbs maple syrup (I used honey)
1 egg, separated
1/4 cup buttermilk (or 1/4 cup milk soured with 1 tsp fresh lemon juice)
1/2 cup raisins (or blueberries or cranberries or dried apricots...)
1 Tbs flour
1 Tbs lemon zest (I didn't use this)
1 Tbs water
(I added some brown flaxseed for texture)

Directions
1. Mix flour, oats, baking powder, baking soda, and salt (and flaxseed). Cut in butter until the mixture resembles coarse crumbs.
2. In a small bowl, beat the egg white, syrup/honey, and buttermilk. Make a well in the center of the dry mixture and pour the wet mixture in. Stir to combine.
3. Toss the dried or fresh blueberries with the 1 Tbs flour and lemon zest. Fold into the batter.
4. Pat the dough out into a circle on a floured surface. Cut into 8 triangles.
5. Preheat oven to 425 deg F. Lightly grease a baking sheet or line with parchment paper. Place the triangles 1-2" apart.
6. Lightly beat the egg yolk and 1 Tbs water. Brush over scones. Sprinkle with oats (and flaxseed).
7. Bake int he oven for 15-18 minutes till golden.
8. Cool on a wire rack. Eat slightly warm, fresh from the oven for yumminess!

Notes:
1. The egg yolk wash gives it that nice golden color and sheen. Love it!
2. The texture and taste of this scone is more for the health-appreciating. It still is sweet, but just enough to satisfy. If you like sweeter scones, feel free to drizzle with icing or add more syrup/honey.
3. To up the creaminess or moistness next time, I my add another Tbs of syrup/honey or up the buttermilk just a tad (maybe from 1/4 cup to 1/3 cup).

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The next scone recipe I want to try is this pumpkin "farl", or a slim scone originally made of butter, flour, and mashed potato and cooked on a skillet. I snapped a photo of the recipe from this cookbook on display at the local Pecan Farm.

Next recipe: Mushroom Mataar

Recipe: Honey Buttermilk Cornbread

Honey Buttermilk Cornbread - Sept 21, 2012

I gave you the preview in the last post. Now here is the recipe, complete with nutrition facts.

I have been trying to perfect my cornbread recipe. This one comes pretty close, but I can never achieve the pure heaven that is Smart Alec's cornbread (in Berkeley). Theirs is a huge golden square served up with their salads or soups. The top is slightly sticky and the texture is slightly crumbly but still maintains shape. It is sweet and moist, not dry like cornbread mixes. I have not replicated that but I found a recipe that really delighted me. The use of buttermilk is a must for achieving a really creamy and more flavorful cornbread.
 

I sprinkled the top with my organic cane sugar. This sugar is less refined and therefore composed of larger crystals than regular granulated sugar. It adds a slight sweet crunch to the top.

Honey Buttermilk Cornbread
Ingredients
3/4 cup cornmeal
1 cup white whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
5 Tbsp honey
1/3 tsp salt
1 large egg
1 cup (lowfat) buttermilk
4 Tbsp canola, vegetable, corn, or grapeseed oil
3 tsp organic granulated sugar

Directions
1. Mix flour, cornmeal, baking powder, baking soda, salt, and sugar.
2. In another bowl, mix buttermilk, 1 beaten egg, oil, and honey.
3. Pour wet mixture into dry mixture. Stir till combined.
4. Preheat the oven to 350 degrees F. Line a 8x8 inch pan with parchment paper and lightly grease with oil or butter.
5. Pour the batter into the prepared pan. Sprinkle some coarse sugar on top.
6. Bake for 10-15 min till golden on edges and toothpick inserted in middle comes out clean. 

Notes: I really like this recipe but believe it still needs some adjustment before it can be anywhere close to Smart Alec's. Next time, I may add more honey to increase the moistness and sweetness. I may try using sour cream instead of buttermilk next time, to achieve that creamy texture I remember of Smart Alec's cornbread. Or use half butter, half oil. So many variables open for me to play with!

Next up: recipe for my raisin oat scones.

Catching Up

Wow, that last post was really depressing. But I had to put it up. Other bloggers have to see that other bloggers have real-life problems too and it's not all just pretty food pictures and baking heaven. Also, I needed to get a load off my chest. Since then, things have been going much better. I feel more confident, but that is also because some things in lab are working now. It's a slow process, but it's something I have to learn and persevere through. I understand that graduate school and research is not easy, but the difficulties seem to overwhelm me at times. I will learn to handle stress and anxiety better, but it will take time. First, I have to get a hold on my emotions and allow my self-perception to change. I think I am happier and mentally healthier now. :-)

Now, to food-related things!

As usual, I have been cooking lots and taking pictures of food lots, but being too lazy to pull out my computer and type up something entertaining about it. I will create individual posts for each of these with recipes next time. Until then, enjoy these quick bites of my last semester!

Cinnamon (raisin) rolls (with yeast!) - Sept 9, 2012

 

I once made cinnamon rolls before, but those didn't rise well and were overbaked. This time around, I tried the recipe at Two Peas and a Pod. I switched out half of the all-purpose flour for white whole wheat flour. I also added apple juice-soaked raisins to half of the dough.

These were better texture-wise, but my addition of whole wheat flour and minimal cinnamon-sugar-butter filling made it not as decadent as I hoped. It rose better than my very first batch, but was still not as fluffy as I wanted. Nevertheless, it was tasty and would serve as a good breakfast without the sugar-rush and super-unhealthiness of Cinnabon and the like.

I iced them with a lemon vanilla frosting, simply made from fresh lemon juice, vanilla extract, and powdered sugar.

Homemade Spring Rolls (Goi Cuon) - Sept 26, 2012

Rice paper is soaked in water briefly to soften, then wrapped around fresh Vietnamese herbs, roasted shredded chicken, surimi (imitation crabmeat), and fresh roasted peanuts, and served with peanut sauce. Typical Vietnamese herbs wrapped inside include Vietnamese mint, Vietnamese coriander, fish mint, chives, and lettuce. Homemade, pan-roasted peanuts are a must. The flavor of freshly roasted peanuts surpasses that of storebought.

Honey Buttermilk Cornbread - Sept 21, 2012

 I have been trying to perfect my cornbread recipe. This one comes pretty close, but I can never achieve the pure heaven that is Smart Alec's cornbread (in Berkeley). Theirs is a huge golden square served up with their salads or soups. The top is slightly sticky and the texture is slightly crumbly but still maintains shape. It is sweet and moist, not dry like cornbread mixes. I have not replicated that but I found a recipe that really delighted me. The use of buttermilk is a must for achieving a really creamy and more flavorful cornbread.
 

I sprinkled the top with my organic cane sugar. This sugar is less refined and therefore composed of larger crystals than regular granulated sugar. It adds a slight sweet crunch to the top.

I really like this recipe but believe it still needs some adjustment before it can be anywhere close to Smart Alec's. Next time, I may add more honey to increase the moistness and sweetness more.


Raisin Oat Scones- Sept 29, 2012

I love scones. Not the crazy sweet ones you get from grocery stores or chain coffee stores. I like homemade or artisan bakery scones, where the emphasis is on the good butter or cream and the simple combination of flavors. I love to see oats or seeds top my scones instead of icing. I believe, as a breakfast food, it need not have icing.

These are healthy scones made with oats, whole wheat flour, flaxseed, and raisins. Coming straight from the oven, they are warm and tasty and delicious. A couple days later, they get dry, but that's why they are wonderful accompanied by tea!

I made about 8 wedges, which came out very large. They are satisfying, wholesome, and sweet enough, especially great with some vanilla almond milk.

Mushroom Mataar - Oct 7, 2012

In College Station, there is only one Indian restaurant (although I've heard about many Indian mini-marts inside gas stations and convenience stores). Coming from Berkeley, and even Southern California, I had many options for Indian food (although, sadly, I did not indulge in enough while I was there). Every now and then I get a craving for Indian food. Tikka masala, samosas, korma, jalfrezi, curry, mango lassi...

I also really like peas, and Indians know how to make peas taste awesome. I looked online for an Indian pea recipe, and I had mushrooms on hand. I came across this recipe and made this!

The flavors were good. There was a warm complexity, thanks to the melding of the mushroom umami and the spices. I served it on whole wheat couscous, which is what I had on hand, but it would be much better with naan or rice (brown or basmati). Whole wheat couscous has such a strong flavor that I would not recommend eating it with anything really. Sorry, Bob's Red Mill, even your awesome brand cannot make whole wheat couscous better. It tastes like play-doh to me...bleh.

Anyways, I really liked this. Probably not authentic and lacks some degrees of flavor depth key to Indian food, but tasty enough for me.

Gingerbread Donuts - Dec. 13, 2012

I finally remembered to buy molasses, so to celebrate its induction into my household, I made gingerbread donuts. They were very tasty. I was really pleased with this batch of donuts. I often have trouble pulling the donuts out of the mini donut pan, even after greasing it up. These came out so beautifully, without breaking the top halves! I was ecstatic!

I iced these with a lime cream cheese frosting (lime+vanilla+powdered sugar+cream cheese). Lemon typically goes with ginger pastries, but I had bought too many key limes and needed to use them. The flavors actually went well together. One of my favorite donuts yet!

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I have more, but I don't want to unveil everything now, lest I blow all my secrets! Or, in other words, it's late and I don't want to type anymore. You can see my other adventures...probably not soon. When I feel like posting again. Ok, toodles!

Depressing thoughts

I've been breaking down a lot lately. I found myself crying suddenly during the summer. For a long time, I've felt inadequate, un-deserving, skill-less, stupid, and careless. These thoughts have magnified intensely since I came to grad school. I feel pressured, internally and externally, to perform perfectly. Ultimately, I feel I need to do everything perfectly that I am being trained on. I feel I need to match MB in her perfection. But I can't. And I am failing to even come close. It's already almost 6 months into grad school and I feel like I should have all this down and I should not be making the mistakes I am. But I keep making these mistakes. And a big no-no is my fear to go to MB with questions and help. I keep fearing the look on her face and the reaction of "Why don't you get this?" or "I already told you this; you should already know this." She keeps saying that I know these things, but I don't. Honestly, my brain is stuck in linear mode and I do not understand how things come together. Things are not straight-forward here and I cannot grasp what's going on.

I hate failure; I hate performing and failing and not meeting expectations. I try to put on a happy face, but internally I'm storming, I'm bubbling with self-hatred, self-criticism, and an inferiority complex. I can walk by people, smile, and casually chat, but I constantly avoid my problems. I don't want to confront them. They are too big for me to handle and when they do come up, I shrink away. I become a meek little being and just agree with the greater power reprimanding me. I'm so weak...

Like I said, these feelings have intensified since I came to grad school. I feel totally clueless and inadequate to be a graduate researcher. I've just caused problems for everyone. I have brought nothing good to this lab and I feel like I should just leave now, before I ruin other people's happiness and ultimately my own.

I constantly am depressed nowadays, and I don't want to be. When I come home, no one is home at my apartment, and even though I talk to my family and boyfriend every night, I still feel lonely. I feel alone and too incompetent for this line of work.

I just want to bake, but I am bad even at that. I don't make culinary masterpieces. I make ugly things that I only eat at home because it's too tasteless or ugly to give to people. What am I supposed to do with my life?

I looked into an administrative assistant job. Sounds so easy and less stressful and less mind-construing. That'd be nice.

I just want to be happy and I know I am preventing myself from doing so.

I just keep running headlong into things. I came here because of a fellowship and research just seemed like the only thing for me coming out of Berkeley with a BS in Bioengineering. What now? Where do I go to find my place?

Christmas Presents and Hanukkah Challah!

I am so excited. It is 6 days till I fly home to Cali and 9 days till Christmas!

These last two weeks of work have been and will be good training for me. MB has been training me on polymer synthesis and functionalization. I am rather slow and doubtful with everything I do, so I endlessly ask MB questions. Really, I'm asking for confirmation that I'm doing each and every step correctly. Every time I ask, I feel bad for asking. I know I should not feel this way for making sure I am doing things correctly, but I feel like I come off as confused, childish, forgetful, and slow. As someone who is used to getting things off the bat, slow understanding is hard to get used to. Most of all, due to my personal desire to not be a burden to anyone, I hesitate from asking because I do not want to bother others. This is a learning process, but to be effective, I need to learn to how to open myself to help and asking for help. Nothing is overnight, but I wish I was a bit faster...

Little snippet of my life, but back to fun holiday stuff! That's what ya'll want to read about, right?

So this weekend, I mostly took for holiday present shopping. I'm super excited. I have all my gifts almost ready for my co-workers and boss, and I managed to find some stuff for my family. One cool new thing I'm doing this year is doing glassware painting. I bought some glass cups from Target and a glass paintset from Michaels and will do some cute designs unique to the giftee tomorrow! I hope I have retained some of my painting skills from high school. It's been a while.

After watching "The Hobbit" today (which was very good and much recommended! Only, my eyes were sore after staring at the big screen for 3 hours...), I went home, ate, rested, and then mourned the fact that I was out of bread. I have a professed love for Blue Baker and their amazing baked goods and their half-price day-old breads ($2.25 for an artisan loaf, hellsyeah!), but I actually got tired of forcing myself to eat two loaves of their yummy beer and multigrain breads before they went bad for the past two weeks. So, I decided to make challah.

Challah, if you do not know, is a Jewish egg bread. It is slightly sweet and soft and pillowy. It makes an awesome French toast and goes well with raisins, nuts, or other things mixed-in. You will see it has a nice golden crust and is most often presented as a braided loaf. The special Sabbath and holiday meals begin with two loaves of challah. Each loaf is a braid of six strands, and the two loaves combined represent the twelve tribes of Israel.

The choice of challah was also prompted by the recipe on the side of my bread flour bag. I saw it, read the rise time (1 1/2 hrs) and the fact that there is only 1/4 cup of oil and said, sure! I love making things with less oil and less sugar to try and bake healthy. This was my first time making challah, though, and the process went rather well...at least, up to a point. I made the dough, kneaded it by hand (I'm getting better at this!), let it rise. I punched it down after an hour (an a nap!), kneaded it, rolled out three strands, braided it, and let it rise again. I came back and was super excited. It was rising beautifully and looked gorgeous! But then I realized my mistake. I put it into too small a baking pan so the edges were right up against the side of the pan. Knowing what I would do next would cause some detriment to my risen dough, I quickly shoved/threw the loaf into a larger pan. My loaf immediately deflated. Saddened but not discouraged, I let it rise again. Lo and behold! The loaf rose again, albeit not as high as before, and I finished the preparation and baked it.

The smell was so good throughout the baking process. But then, I noticed the smell was cutting too strongly through the air. The baking time on the bag said 35-45 minutes, and I had put the timer on for only 30 minutes. I rushed to the oven, pulled open the door and saw the unquestionably dark brown crust on my challah. After pulling it out of the oven, I let it cool down and hoped for the best. Luckily, 28 minutes was just long enough to make it harder than desired but not burnt. I sliced off a piece, tasted it and did a little body shake of joy! My challah tasted amazing! For having just 1.5 Tbs of honey, it was surprisingly and satisfyingly sweet. The top crust provided a nice crunch to accompany the soft airy inside. The only things I could tell, was that the bottom crust was too dark and hard for enjoyment, the loaf could have been airier and higher rising had I not deflated the loaf and let it rise for another half hour, and there may be a slight dryness from being baked too long. Other than that, I am super proud of this yeast baking experiment and will probably make another challah loaf again soon!

Challah (adapted from recipe on HEB Bread Flour bag)

Ingredients
2.5-3 cups Bread flour (do not use all-purpose or wheat)
2.25 tsp instant yeast (1 package)
1 tsp salt
3/4 tsp turmeric (adds the nice yellow color - no artificial food coloring necessary!)
3/4 tsp organic granulated sugar
1/4 cup oil
1.5 Tbs honey
2 eggs (room temperature)
1 egg + 1 tsp water (for egg wash)
Sesame seeds or poppy seeds for topping (optional)

Directions
1. Combine 2.5 cups of the bread flour, the instant yeast, salt, turmeric, and sugar in a bowl. Stir till well-mixed.
2. In a small bowl, beat eggs, then add in oil and honey and beat till combined.
3. Make a well in the center of your dry mix. Pour in the wet mixture and stir with a wooden spoon till just combined.
4. Measure our 1/2 cup of the remaining bread flour and sprinkle some onto a clean surface. Knead the dough (7 minutes by hand, 5 minutes using machine), adding more of the remaining bread flour as necessary to get a smooth and elastic dough.
5. Lightly grease a bowl, place the ball of dough inside, cover with a towel or plastic wrap and let rise till doubled in size (about 1 hour). Punch down the dough and knead till smooth.
6. Separate the dough into 3 (or 6) equal-sized balls and roll each one out into a long rope. Place them next to each other and carefully braid from one end to the other (handle the dough lightly). Pat in the ends to make them nicely rounded and to seal the pieces together. Let rise till doubled in size (about another hour).
7. Preheat oven to 350 degrees F. Lightly grease and flour a large baking pan.
8. Beat the remaining egg with water. Lightly brush the top of the challah with the egg wash and sprinkle on sesame seeds or poppy seeds, if desired.
9. Bake the challah in the center for 20-25 minutes. The challah is done when you tap the top and it sounds hollow. Let the loaf cool on a rack.
Makes 1 loaf.

I hope you try this easy bread recipe. I think it will get you into yeast baking as it has done for me. It's easier than cinnamon rolls, I think, and tastier than wheat bread loaves. the braiding was not hard at all, either!

In the meantime, don't get too stressed out with holiday shopping, crazy holiday shoppers, and getting things ready for the holidays. Take things easy and remember: this season is about enjoying your time, your life, and your friends and family.

Pho John - College Station Restaurant Review

I'm taking this weekend to do things for myself, rest and relax. The past week was too crazy. End of class project and paper, organizing an event social, doing research, giving two presentations. I managed to do it all (minus the last presentation, which ended horrifically), with some bumps in each one, but I am still alive. This research stuff is super stressful, especially given that I have a  PI with EXTREMELY high expectations and an intense personality. She's great and makes opportunities for us, but she knows how to make us work exceptionally hard to become exceptional researchers. I am just thankful to have such a supporting lab group and family and friends.

From www.phdcomics.com. First is so true.

I went out yesterday with my other BMEN PhD friends and we said to each other, gotta stick together through this hard sh*t. And yeah, we gotta stick it out. Next five years are gonna be hard and hellish, but we gotta fight for these small achievements and for our future goals...

With this goal of relaxing, I went out to eat pho and exercise with my buddies today. I got sick this past weekend and a hot bowl of soup, especially pho, always makes your body and your day better.

There are only three Vietnamese restaurants in College Station. Last year, I tried Rosie's Pho and enjoyed their pho and their smoothies. This time, I wanted to try Pho John, which I heard good things about too.

The inside is actually very spacious and kept very clean. The tables and chairs are pretty and also kept very clean.

The menu includes classic rice noodle bowls (bun), pork and rice plate, egg noodle dishes, curry, tofu and rice, and other rice plates. They even have Vietnamese iced coffee and bubble tea, although the bubble tea is kind of expensive ($4.55!) There is a kids menu that includes pho and two rice plate options.

What surprised me the most on the menu was that they offered BRISKET with their pho. I saw that and immediately went for it, except I ordered the kid's bowl ($4.50 ish). It came out and was definitely enough to fill me up. It seemed like what a small would be in just a smaller bowl. Lots of noodles and lots of meat.

Let me say WOW. The brisket was slightly thicker than the usual rare-sliced beef, which I really liked. It was tender and didn't have a lot of stringy pieces. The soup was super tasty but I could have done with more broth. The noodles sucked it up too fast and pho really needs to be swimming in the broth. Despite that, it was very tasty and hit the spot.

The garnishes that go with the pho came out so fresh looking I was amazed. Being from Little Saigon in SoCal, I am used to getting semi-old and wilted herbs and vegetables with my food at Vietnamese restaurants. The freshness and quality surprised me and made me happy. The basil that came out was so fresh and bright. The limes were super juicy.

My friend got the chicken pho and they gave huge chunks of what looked like nicely boiled chicken. Looked good and my friend said she really liked the broth.

My other friend got the vermicelli bowl with beef and eggroll. She liked it. The nuoc mam came on the side in a cute little bowl. The bowl for her vermicelli and meat and vegetables was very beautiful.

Another friend got the rice and pork plate. Looked good and fresh. Came with nuoc mam as well. No broken rice here though.

Two friends got the mi xao dong (fried egg noodles in the shape of a nest, covered in an oyster sauce saute of beef, chicken, and fresh vegetables). Looked very good, presented very beautifully, and a large portion.

I also got tea ($2.25 ish) and it came out very hot. Oolong tea. Awesome and just what I needed.

The price is higher than what you get in Little Saigon or Houston, but I believe it's worth it. The quality, presentation, taste, and portions are perfect.

I will definitely return, now that I know how amazing brisket is in pho.

Price: $3-5 appetizers, $7-12 entrees, $2-5 drinks
Food: 5/5
Ambiance: 4/5
Service: 4/5
Return factor: 5/5

Pho John,
1901 Texas Ave S,
College Station, TX 77850

Pumpkin season: love it or hate it?

Just curious (to anyone reading my blog):

With autumn just beginning, America's food industry falls (forgive the pun) to its old food trends and starts dishing out pumpkin and apple and spiced items. With the overflow of pumpkin pie shakes, lattes, pies, muffins, scones, and casseroles, what do you think of all this?

Do you like pumpkin?

Do you enjoy the overflow or return of pumpkin-themed items?