Today was probably the coldest day so far during this Fall season that is upon us, and thoughts of my favorite soup — butternut squash soup — started drifting into my brain. And then I remembered a recipe I found for a bacon and cheese scone, but upon second look, the measurements were in the metric system (damn those Europeans — and the rest of the world except Liberia and Burma!), so I had to find another one. And so I googled, and one of the first hits was a recipe from — surprise, surprise! The Food Network. The recipe was courtesy of Emeril Lagasse, of whose recipes I am normally leery, but looking at it I thought it was simple enough and the five-star user rating swayed me.
Predominant thoughts while preparing the scones — “Man, this would be so much easier if I had a pastry cutter!”; “Is this fork really supposed to be an adequate substitute for the pastry cutter? Really? The recipe said this was actually ok?!?”; “I am sorely lacking in a lot of kitchen gadgets — to add to my growing list — pastry cutter…and maybe an immersion blender for that butternut squash soup…”; “I need to take home that food processor my mom was offering me last time…” You get quite an arm workout mashing your butter with your flour with your onions, bacon and cheese with a wimpy little fork. I was “cutting” for quite some time because I didn’t want to fall into the trap of not doing something long enough (insert memories of the failed flourless chocolate cake which became a chocolatey, spongy, eggy mess just because I didn’t beat the eggs “until frothy and almost doubled in volume” by Emeril’s definition here — the need for precision is the thing I both love and fear most about baking). Just as I was about to quit, I asked myself, “Is this dough really forming lumps and coming together? Is it? Or is your arm just tired?” And so I kept mashing until I truly found lumps and saw the dough coming together…took about 20 minutes. Note to self: go buy a pastry cutter. For those who don’t know, a pastry cutter (aka pastry blender) is used to cut fat (in this case butter) evenly into a flour-based mixture — more here if you care.
On with the pictures…
Isn’t that color just stunning? Doesn’t taste bad either, a bit like sweet potato, funny enough. But anyway, making soup out of this beautiful golden orangey yellow stuff tomorrow…This was just a preview of the upcoming post.