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    black pepper

    Prosciutto Cheddar Chive Scones

    August 20, 2017

    scone, bacon, prosciutto
    scone, bacon, prosciutto

    Prosciutto makes these scones stand out and an amazing savory treat.

    Easy like Sunday morning

    Let's talk about Sunday morning...one of my favorite days of the week! Even though it's the end of the weekend there is something comforting about Sunday morning, a certain sense of calm in the air and a final day to enjoy the family and whatever activities we have planned. It's also one of the only days of the week I make a big breakfast. Most Sundays you'll find us dining on waffles, pancakes and fruit (generally made by the kiddos!). Sometimes (if I get out of bed) I will whip up some scones along side some yummy eggs, coffee and fresh fruit. A favorite recipe of mine is these prosciutto cheddar scones with chives. These scones are so amazing, they are easily usable to bribe folks into pretty much anything you want (not naming any names here, you know you who are!) As with most of my recipes, you can vary ingredients and still achieve the same delicious taste.

    I have made these many times with bacon (which is equally delicious) and other cheeses. But there is something special about a dish that has prosciutto and really good cheese. We are a Tillamook family through and through. You'll always find 1 or 2 or 5 blocks of Tillamook cheese in our fridge. It's an Oregon staple and once you've tried it, you won't be able to go back to your ordinary cheese.

    These scones are worthy of a ladies brunch, baby shower, bridal shower or just any given day of the week. Making these on the weekend and stashing a few uncooked scones in the freezer can make for a wonderful weekday breakfast.** With 3 kids, most school day mornings are busy just trying to get out the door. Let's be honest, I can barely get everyone dressed, teeth brushed and shoes on (let's not talk about the shoes!) so breakfast has to be easy and fast! If I whip some scones up over the weekend, I can easily pop a few in the oven while the herd of children shuffles to get ready. Is there anything better than a fresh warm scone? I think not! 

    Check out the recipe and make some for your next brunch or while you're prepping for the start of the school year! Your whole family will love them!  I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

     

     

     

     

    scones, bacon, prosciutto

    Black pepper tops these scones to give them a slight bite.

     

     

     

    Print Recipe
    Prosciutto Cheddar Chive Scones
    These scones are sure to impress at any brunch!
    scone, bacon, prosciutto
    Course Breakfast
    Prep Time 10
    Cook Time 20
    Passive Time 30
    Servings
    Ingredients
    • 1 cup cooked prosciutto diced**
    • 3 cups unbleached all-purpose flour
    • 1 tablespoon baking powder
    • 1 teaspoon kosher salt
    • ¼ cup chopped chives **
    • 1 cup shredded Tilllamook cheddar cheese **
    • 1 ⅓-1 ½ cups heavy cream additional heavy cream to brush tops
    • black pepper
    Course Breakfast
    Prep Time 10
    Cook Time 20
    Passive Time 30
    Servings
    Ingredients
    • 1 cup cooked prosciutto diced**
    • 3 cups unbleached all-purpose flour
    • 1 tablespoon baking powder
    • 1 teaspoon kosher salt
    • ¼ cup chopped chives **
    • 1 cup shredded Tilllamook cheddar cheese **
    • 1 ⅓-1 ½ cups heavy cream additional heavy cream to brush tops
    • black pepper
    scone, bacon, prosciutto
    Instructions
    1. Place oven racks in the upper third of the oven and preheat oven to 425 degrees F. Line two baking sheets with a silicone liner or parchment paper and set aside.
    2. In a medium skillet, cook your diced prosciutto until cooked through. Remove and drain on paper towels.
    3. In a medium bowl, whisk together flour, baking powder, salt, chives, cheddar cheese and cooked prosciutto. Mix gently.
    4. In a liquid measuring cup measure 1 ⅓ cups heavy cream. Slowly begin pouring the cream mixture into the flour mixture, using a silicone/rubber spatula toss gently until a cohesive dough forms.
    5. Add an additional 2-3 tablespoon of heavy cream if needed.
    6. Dump the dough onto a lightly floured work surface. Gently fold the dough over a few times and then split into 2 disks.
    7. Pat each disk down gently to ensure they're even and about 1" thick. Cut each disk into 8 even triangles for small Scones (yields 16) or each disk into 4 (yields 8 large Scones)**See note below about freezing (I prefer freezing before baking)
    8. Place 1-inch apart on the prepared baking sheets and brush tops of scones with heavy cream and a few grinds of fresh black pepper. (if freezing, wait to do this step until you remove from freezer)
    9. Bake for 18-22 minutes or until golden brown and cooked through. Swap trays at the halfway point to ensure even baking and browning on top.
    10. Remove from oven. Let cool on cooling racks and enjoy!
    Recipe Notes

    I actually like to freeze my scones ALL the time! Even if it's just for 30 minutes to firm up a bit. Freezing them helps to create a more tender, flaky scones as the gluten is loosened. 

    Make ahead. Go through all the steps except baking and brushing tops. Once you have cut the scones, you can freeze on the baking sheet until firm then toss them into a ziplock bag to store. Anytime you want a fresh scone, pop into the oven, brush tops and bake!

    Feel free to substitute bacon for the prosciutto, prepare the same way. 

    If you don't have fresh chives, you can substitute dried chives, same amount or feel free to use green onions. 

    I love sharp cheddar cheese but any cheese you have on hand will from Monterrey jack to goat cheese! Feel free to experiment. 

    Share this Recipe

    Stuffed Rolled Grape Leaves (Warat Areesh)

    July 23, 2017

    grape leaves, dolmas

    Rolled Grape Leaves

    Do you remember that part in "My Big Fat Greek Wedding" where the kids are making fun of Tulla for eating moussaka? Well, I'm here to tell you that growing up in a Lebanese home and having a variety of ethnic food, I had moments just like that. Rolled grape leaves, or dolmas are one of the most popular Lebanese dishes.

    I mean, we pick grape leaves off the vine (which most people compost) and decide to stuff them and eat them! Living in Portland, none of this seems strange now, but jump back 15-20 years ago or head to another city and this may not be so common. 

    grape leaves, dolmas, lebanese

    Grape vine with tender leaves for rolling

    So...for those who are not familiar with stuffed grape leaves, they are a delicious and healthy Lebanese dish. They are a common dish in the Mediterranean and have a variety of names: Dolmades in Greece, Dolmas in Turkey and Warat Areesh in Lebanon, which translates to grape leaves. 

    Each country has their own variation of filling and technique but they are all delicious! My family's version is vegetarian and even vegan, the leaves are stuffed with a lemony rice mixture. It is usually served as a mezze (or appetizer) dish. Living in the great Northwest, we are fortunate and have a perfect climate for growing grapes (ahem, that also means delicious wine). We planted our first grapevine a few years ago and have been enjoying not only the abundance of grapes each fall, but the luscious leaves each season. 

    When I moved to the West Coast and began cooking, this was a MUST to learn from my mom. I used to help her roll these when I was growing up and my little kiddos are doing the same. I hope this recipe follows them through their life and into your own kitchen with your family. I've shared lots of pictures with you so you can watch the process of rolling and layering. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

     

    Rice mixture

    grape leaves, dolmas, lebanese, vegan, vegetarian

    Grape leave mixture of rice, parsley, tomatoes and spices. Extra lemon gives these a nice tangy flavor.

     

    Ready to roll leaves

    grape leaves, dolmas, lebanese, vegan, vegetarian

    Ready to roll grape leaves.

     

    grape leaves, dolmas, lebanese, vegan, vegetarian

    Each blanched leaf is laid flat to roll.

     

    grape leaves, dolmas, lebanese, vegan, vegetarian

    A small amount of rice mixture in the center

     

    grape leaves, dolmas, lebanese, vegan, vegetarian

    Bottom up first.

     

    grape leaves, dolmas, lebanese, vegan, vegetarian

    Next, sides come in to close.

     

    grape leaves, dolmas, lebanese, vegan, vegetarian

    Finally, a tight finishing roll

     

    grape leaves, dolmas, lebanese, vegan, vegetarian

    Repeat with remaining leaves.

     

    Layer

    grape leaves, dolmas, lebanese, vegan, vegetarian

    Layer your rolled leaves on top of your potato/tomato mixture.

     

    grape leaves, dolmas, lebanese, vegan, vegetarian

    Cover with additional leaves

     

    grape leaves, dolmas, lebanese, vegan, vegetarian

    Place heatproof plate on top to keep rolled leaves from floating up.

     

    Enjoy

    grape leaves, dolmas, lebanese, vegan, vegetarian

    Remove after cooking and enjoy warm or room temperature.

     

    lebanese, vegan, vegetarian, dolmas, grape leaves, healthy
    Rolled grape leaves or dolmas are a vegetarian and vegan Lebanese dish.
    Print Recipe
    Stuffed Rolled Grape Leaves (Warat Areesh)
    The stuffed grape leaves are made with a seasoned rice mixture. These are perfect to serve as an appetizer or on a charcuterie board.
    Course Appetizer, Main Dish
    Cuisine Lebanese
    Prep Time 1 hr 30 minutes
    Cook Time 1 hour
    Servings
    rolls
    Ingredients
    • 1 jar grape leaves if you are using fresh grape leaves, see blanching instructions below
    • 2 cups jasmine rice or any short-medium grain rice, soaked and rinsed
    • 3 firm tomatoes divided
    • 2 medium onions divided
    • 1 bunch Italian parsley
    • 2 teaspoon kosher salt
    • 1 teaspoon black pepper
    • 1 tablespoon all spice
    • 1.5 lemons juiced, more as needed
    • 1 medium potato sliced
    • 2 tablespoon olive oil
    Course Appetizer, Main Dish
    Cuisine Lebanese
    Prep Time 1 hr 30 minutes
    Cook Time 1 hour
    Servings
    rolls
    Ingredients
    • 1 jar grape leaves if you are using fresh grape leaves, see blanching instructions below
    • 2 cups jasmine rice or any short-medium grain rice, soaked and rinsed
    • 3 firm tomatoes divided
    • 2 medium onions divided
    • 1 bunch Italian parsley
    • 2 teaspoon kosher salt
    • 1 teaspoon black pepper
    • 1 tablespoon all spice
    • 1.5 lemons juiced, more as needed
    • 1 medium potato sliced
    • 2 tablespoon olive oil
    Instructions
    Rolling Leaves
    1. **See blanching instructions below for fresh leaves** If you do not have access to fresh grape leaves, you can find jarred leaves at your local Middle Eastern grocery store or in some specialty markets. If using the jarred leaves, drain and rinse the leaves. Place in colander to drain and keep covered with a damp towel so they don’t dry out. The jarred leaves tend to dry out much quicker than fresh leaves.
    2. To make the filling: combine your rinsed rice, 1 medium onion chopped, 2 firm tomatoes chopped, chopped parsley, salt, pepper, all-spice, lemon juice. Mix until everything is incorporated. You can sample at this point to see if it’s salty and lemony enough. You want the salt/lemon flavor to be slightly stronger as this mixture will boil and lose some of the tartness/saltiness.
    3. To stuff and roll the grape leaves: Remove one of your grape leaves and place face down, outer side of leaf facing down. Trim any stems that may still be attached. Fill one heaping teaspoon of your rice mixture into the center of the roll. Fold bottom flaps up then fold each side toward the center. Holding the mixture in place begin rolling, tuck any long edges of the grape leave in. Continue for all your leaves until your rice mixture is done.
    4. Line a heavy bottomed pot with your olive oil, 1 medium onion sliced, sliced potato, 1 sliced tomato.
    5. Begin layering your rolled grape leaves in the pot and continue for all your leaves. Sprinkle some kosher salt in between your layers.
    6. Lay several unrolled grape leaves on top of the rolled leaves.
    7. Place a plate on top to hold them down and prevent them from floating while cooking.
    8. Fill pot with water covering the the grape leaves and plate.
    9. Cook on high until it boils, then lower heat to low and let cook for 1 hour uncovered.
    10. Remove from heat and let cool.
    11. Enjoy
    Blanching Fresh Leaves
    1. If you are fortunate to have your own grapevine, you’re definitely going to want to pick your own. Choose medium sized leaves that are newer, toward the top of the vine. I am selective when I pick them and only choose the most tender leaves.
    2. Fill a large pot with water and bring to a boil. In several batches, add a bunch of your fresh picked grape leaves in the pot. Their color will change from bright green to a dull/army green. Remove with tongs and place in a colander to drain. It is very quick, maybe 10-15 seconds.
    Recipe Notes

    Grape leaves can be served warm, at room temperature or even cold. Serve as is or with pita bread. 

    You may store fresh grape leaves in the freezer. I lay the unblanched grape leaves in foil and place in a ziplock bag. Place in freezer, let thaw when ready to use, blanch and continue as normal.

    Share this Recipe

    Burgers + Fries (and friends)

    July 19, 2017

     

    Summer BBQs

    I love summer for so many reasons; the rain has finally subsided here in the great Northwest, I get to spend time with my family back east and one of the best reasons, impromptu summer BBQs with our neighbors and close friends.

    I'm the girl that loves to walk outside and see my neighbors, talk to my neighbors and have full on drinks and meals together...really as often as we possibly can. I think part of it is me as person that just loves to socialize, but also part of my culture. I recently read an article that my sister-in-law shared with me from the NY Times about "How to Throw a Relaxed Parisian Dinner Party". It is the epitome of how I was raised. The article was about how this Beirut-born designer puts together elegant easy breezy gatherings with friends that are completely centered around food. Now, I'm not calling my summertime BBQs fancy or elegant, but the premise of the article was that friends and family should be enjoyed and celebrated ~ especially with and around food. I don't need an RSVP from my friends to come over and spend time with me, but you better believe that the second you come over there will be food! We're wired to connect with people and food is the gateway. We all NEED food and enjoy being fed.

    Summertime is the easiest time to connect with our friends. The weather is warm, everyone is outside and it stays light until past 10pm. It's only natural to want to socialize and get together to BBQ. While most of my gatherings consist of much Lebanese cuisine, there are times when a good old fashion burger is just what is needed. 

     

    Burgers

    Fresh beef seasoned with all the right spices tossed on the grill hit the spot! To make these extra special, I made some homemade hamburger buns which really brought these burgers home. 

    In the burger world, a little fat is good. I'm all about lean meats and keeping things healthy but if you skimp on the fat content in a burger you won't achieve the same juiciness you're hoping for. I like to use 85/15 which is a good balance of lean meat to fat and results in a perfect, not too greasy hamburger. The trick to making the juiciest burgers is adding chopped onion to your mix. The onions begin to sweat while on the grill and make them so moist! Salt, pepper, Worcestershire sauce, Italian seasoning, garlic powder (or toum if you have) round out these burgers perfectly. Top with homemade pickles and some good cheddar cheese and you have a worthy dinner. 

     

    Oven Baked Sumac Fries

    And then...you have the fries! Can one even eat a burger without fries? I'm not entirely sure! We literally have these oven baked sumac fries regularly around here. They are way better than anything frozen you'll ever eat! Perfectly crisp edges, the imperfection of the slightly awkward cuts and tender centers make these dynamite. Oven baked in olive oil, coated in toum and finished with flake salt, pepper and sumac. The sumac spice is a bit lemony and tangy, it really brings the flavor up immensely. I hope you give these burgers and fries a try at your next BBQ! I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

     


    Print Recipe


    Burger + Sumac Oven Baked Fries

    Course Main Dish
    Cuisine American, BBQ

    Prep Time 5 minutes
    Cook Time 10 minutes

    Servings


    Ingredients
    Burgers
    • 2 lbs ground beef 85/15
    • 2 teaspoon kosher salt
    • 1 teaspoon black pepper
    • 1 teaspoon all spice
    • 1 teaspoon garlic powder or 1 tablespoon toum
    • 1 teaspoon Italian seasoning
    • 2 teaspoon Worcestershire sauce
    • 1 medium onion diced
    • 8 slices of cheddar cheese or your favorite type

    Oven Baked Sumac Fries
    • 3 lbs potatoes Any variety will do, red and yellow potatoes may cook faster
    • 2-3 tablespoon olive oil use 2 tablespoon if using toum
    • 1 teaspoon garlic powder use 1 tablespoon toum if you have
    • 2 teaspoon kosher salt
    • 1 teaspoon black pepper
    • 1 teaspoon paprika
    • 1 tablespoon sumac
    • small bunch chopped chives
    • Flake sea salt

    Course Main Dish
    Cuisine American, BBQ

    Prep Time 5 minutes
    Cook Time 10 minutes

    Servings


    Ingredients
    Burgers
    • 2 lbs ground beef 85/15
    • 2 teaspoon kosher salt
    • 1 teaspoon black pepper
    • 1 teaspoon all spice
    • 1 teaspoon garlic powder or 1 tablespoon toum
    • 1 teaspoon Italian seasoning
    • 2 teaspoon Worcestershire sauce
    • 1 medium onion diced
    • 8 slices of cheddar cheese or your favorite type

    Oven Baked Sumac Fries
    • 3 lbs potatoes Any variety will do, red and yellow potatoes may cook faster
    • 2-3 tablespoon olive oil use 2 tablespoon if using toum
    • 1 teaspoon garlic powder use 1 tablespoon toum if you have
    • 2 teaspoon kosher salt
    • 1 teaspoon black pepper
    • 1 teaspoon paprika
    • 1 tablespoon sumac
    • small bunch chopped chives
    • Flake sea salt


    Instructions
    Burgers
    1. Place ground beef in a large bowl. Add in all the seasonings and mix well to incorporate.

    2. Form burgers into patties. This recipe will make eight ¼ pound burgers or six ⅓ pound burgers. I tend to make smaller burgers for kids.

    3. After forming the patties, make a hole in the center of each burger. This will help to prevent the burgers from shrinking while grilling.

    4. Heat your grill to medium-high and place burgers on for 4-5 minutes and flip to cook another 4-5 minutes. If you’d like to add cheese, place a slice during the last minute of cooking to allow it to melt.

    5. Remove burgers from grill place on buns and top with pickles, lettuce, onions, tomatoes or wherever your taste buds lead you.

    Oven Baked Sumac Fries
    1. Preheat oven to 475°F

    2. Line 2 sheet pans with silicone or parchment paper; you may also use a non-stick sheet pan.

    3. Wash and trim potatoes to remove any blemishes.

    4. Cut in half, then cut each half into 4 wedges.

    5. Toss potatoes and all of the ingredients in a bowl EXCEPT the sumac, chives and flake sea salt.

    6. Line coated potatoes on sheet pans skin facing down and top of wedge facing up.

    7. Bake for 35-45 minutes rotating the pans every 15 minutes. After the first 15 minutes, using a spatula, toss the fries to re-coat and flip on the sheet pan so other areas become crisp.

    8. Continue to rotate and toss the fries every 15 minutes.

    9. Once fries appear to have a crisp exterior, remove from oven and sprinkle with sumac, chives and flake sea salt. Toss to coat. Enjoy hot.


    Recipe Notes

    Homemade buns were made using Taste of Home recipe. I adapted to use 2 ½ cups bread flour and 1 cup all-purpose flour, egg washed the tops and added sesame seeds. 


    Share this Recipe

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    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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