Fridge: Yields interesting possibilities
Learning to love your fridge BUTTERNUT FRITTATA WITH SAGE AND GRUYÈRE CURRIED CAULIFLOWER SOUP DOUBLE-GRAIN BLUEBERRY SCONES
Your refrigerator is your best friend.
I'll bet you've never thought of it that way, but consider: It keeps your milk fresh long after the cows have moved on; it allows orange juice to stay cold and delicious miles and miles from Florida; it allow you to have a piece of cheesecake and then come back for more when everyone else is asleep; it keeps lettuce and parsley fresh much longer than they have any right to be.
Your fridge is likely one of the most underappreciated items in your home.
And every once in a while, your refrigerator serves up some magic. Half a red onion, herbs, a bag of butternut squash cubes; a half-bottle of buttermilk; a piece of cheese with white moldy stuff on it (you know you CAN cut the mold off and still use the cheese, right?); and an almost-forgotten head of cauliflower.
What to do with all this stuff? Grab some staples -- milk, eggs, flour, spices -- and make a feast.
4 cups butternut squash cubes
Â½ red onion, Â¼-inch thick slices
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt or kosher salt
Â½ teaspoon freshly ground black pepper, divided
1-e cup whole milk
2 tablespoons fresh sage, chopped
1 cup grated GruyÃ¨re cheese
Preheat oven to 425 degrees. Place squash and onion in a large, heavy ovenproof skillet and toss with olive oil, Â½ teaspoon salt and Â¼ teaspoon pepper. Roast until the vegetables are browned and softened, about 25 minutes, stirring once or twice during cooking. Remove from the oven and set aside to cook slightly.
In a large bowl, whisk eggs, milk, sage and remaining salt and pepper. Pour into the skillet and return it to the oven. Continue cooking until the eggs are just about set, six to seven minutes. Remove from the oven and sprinkle the whole frittata with the cheese. Preheat the broiler, then place the skillet under the broiler just until the cheese melts and the top of the frittata is lightly browned, about 2 minutes. Cool for a few minutes, garnish with the remaining freshly cut sage and cut into wedges to serve.
3 cups vegetable broth
1 cup chopped onion
1 teaspoon kosher salt
Â¼ teaspoon finely ground white pepper
4 cups chopped cauliflower
1 teaspoon dried thyme
2 bay leaves
2 to 3 teaspoons Indian curry powder, to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1Â½ cups whole milk
2 scallions, white and light green tops, sliced thin, for garnish
In a large, heavy soup pot, combine the first 8 ingredients (broth through curry powder) and bring to a boil; reduce the heat, cover and simmer 10 to 15 minutes, until cauliflower is tender. Place half the mixture in a blender and blend until smooth; pour into a large bowl. Repeat with the remaining soup mixture, set aside.
In the same saucepan, melt the butter. Sift in the flour and mix until combined into a paste. Add the milk and stir until the mixture begins to thicken. Add the soup mixture back to the pot, cook and stir until the soup is completely blended and heated through. Garnish with scallion and serve immediately.
1Â½ cups white whole-wheat flour
Â½ cup old-fashioned oats
Â¼ cup ground flaxseed
1 teaspoon grated lemon zest
1 teaspoon ground ginger
Â¼ cup packed dark brown sugar
1Â½ teaspoons baking powder
Â½ teaspoon baking soda
Â½ teaspoon kosher salt
4 tablespoons cold unsalted butter, cut into pieces
1 cup fresh or frozen blueberries
Â¾ cup buttermilk
1 large egg white
1 tablespoon raw sugar
Preheat the oven to 375. Spray a baking sheet with nonstick spray.
Whisk together the first 9 ingredients (flour through salt) in a large bowl. With a pastry blender cut in butter until the mixture resembles coarse crumbs. Gently stir in blueberries. Beat buttermilk (reserving 1 tablespoon) and egg white in a small bowl, then add to dry ingredients, stirring just until the flour mixture is moistened (dough will be soft).
Gather the dough into a ball and place on a lightly floured work surface; cut in half. Knead each half 2 times. Place the balls on the baking sheet 5 inches apart and pat each ball into a 6-inch round. Spray a long knife with oil spray and cut each round into 6 wedges; do not separate the wedges. Brush the rounds with the remaining buttermilk and sprinkle with raw sugar.
Bake 15 to 20 minutes, until a toothpick inserted into the center comes out clean. Let cool five minutes, then slide the scones onto a wire rack, separate the scones and allow to cool completely before serving.
Jeff Thal welcomes questions and comments at his blog, jeffskitchen.net.
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