Friday, February 19, 2010

A few recipes to try

Around here, the fresh herbs in little plastic packages found in the grocery stores are what I would consider local. They are from Shenandoah Growers out of Harrisonburg, VA. I keep forgetting that I now live on the other side of the "Valley" but that's ok. :) They work for when I either don't grow that herb, it's bolted (cilantro) or it's under snow (Rosemary).

They have a few recipes on their site, but this one wasn't and it caught my eye when I emptied out the package of Rosemary. I love scones, and it's a savory one to boot!

Found this in the rosemary package and it looks good!
Cornmeal Rosemary Scones and Sage Butter
from Shenandoah Growers (
Makes 10-16 (see instructions)

2 cups flour
1 cup yellow cornmeal
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 tablespoon salt
3 Tablespoons fresh rosemary -- chopped
12 Tablespoons unsalted butter -- chilled
1 cup buttermilk
2 Tablespoons cream
Herb Butter:
1 stick butter, softened
2 Tablespoons fresh sage, chopped
2 Tablespoons fresh thyme, chopped.

Preheat oven to 425 degrees. Mix the dry ingredients together. Using a pastry blender or food processor, cut in the butter until mixture resembles coarse meal. Add the buttermilk and blend well. Place dough on a cornmeal dusted board and roll out to 1/2 inch thick. Cut scones into 10 wedges or with a 2-inch cookie cuter, cut into 16 shapes. Brush tops of each with cream. Bake for 12 minutes or until golden brown. Serve with herb butter.

For Herb Butter: Blend butter with herbs.

Here is a Red Beans and Rice I've also got on my to try list:

And this Bay Pork gives me something else to do with a pork butt besides my normal Pork BBQ.