Homemade pasta is amazing!
Saturday, January 22
Today I went on a beautiful hike through Nisene Marks State Park in Aptos, CA. Its so lush, green and covered in mushrooms! Here's a glimpse of a few of the fungi I spotted. (When I identify all of them I'll post it)
Conocybe tenera, inedible.
Tremella mesenterica, inedible. Also know as "Witch's Butter."
Mycena epipterygia, edibility unknown.
Wednesday, January 19
Baked Cinnamon Rolls from a great Better Homes and Gardens: New Cook Book recipe. The only bad thing was this winter weather! Because my kitchen was too cold, the dough wouldn't rise. So I had to get really creative to make sure it proofed right. It turned out to be just right. Very yummy!
Monday, January 17
Chandelier in the Hyatt Grand
Closing time in China Town
Spent some time in the Ferry Building Marketplace at the Embarcadero, a foodie's paradise! I bought a semi-firm, peppercorn goat cheese at Cowgirl Creamery. They have a delicious selection of cheeses!
I was really impressed by Blue Bottle Coffee! They patiently brew individual cups of coffee by drip and each cup of tea they give to you fully steeped!
Sunday, January 9
The Fungus Federation of Santa Cruz puts on an amazing fair! Seminars, cooking demos, identification experts, mushroom vendors and displays of central coast mushrooms made for a very shroomy day! The best part was learning ways to cook with mushrooms and learning about mushrooms that I've seen hiking through Santa Cruz county. Next year you have to go!
Saturday, January 8
Wednesday, January 5
Tuesday, January 4
My favorite scone recipe! Instead of butter, it has cream which cuts out some work and calories. With this basic recipe it makes it easy to add anything leaving you with any type of scone! I've done chocolate chunk, strawberry, blackberry, lemon and this morning I made apple cinnamon!
2 cups All purpose flour (sometimes I switch half out with whole wheat flour)
1/4 cup Granulated sugar
2 1/2 tsp Baking powder
1/2 tsp Salt
1 1/4 cups Heavy cream
1 TB Cream
1 TB Course sugar/brown sugar
Preheat oven to 425 degrees.
In a medium sized bowl sift together flour, sugar, baking powder, salt and any other desired dry ingredients.
After its all mixed, add any fruit/chocolate or any other ingredients for flavor.
Make a well in the center of the dry ingredients and pour in the whipping cream. Stir mixture with a large spatula pressing down the dough along the sides of the bowl to moisten all the dry ingredients. The dough will look a little shaggy.
Place dough on a floured surface and press into a 8" circle. Work quickly so you don't warm the dough. Cut dough into 6-8 triangle wedges.
Place wedges on a greased and floured cookie sheet. Brush the tops with the 1 TB of cream and sprinkle sugar on top. Baked for 12-15 minutes until the top is light and golden.