Cheesy Potato & Broccoli Soup

My mother has a penchant for creating dishes in the kitchen using the leftovers from a previous meal. Unfortunately, she rarely writes down what she did, so even if it turns out really good, we have no way of replicating the dish. She recently made a soup that was so good I made her write down what she did to make it.

I love soups of all kinds. Potato soup and broccoli & cheese soup are two of my favorites. So this soup that combines the two is something that I know I'll make again and again.

Cheesy Potato & Broccoli Soup

1/4 cup (or less) chopped onion, sauteed in butter
2 cups chicken broth
4-5 potatoes, peeled & cubed
1-2 T. fresh parsley, chopped
3/4 to 1 cup broccoli florets
4 slices American cheese
1 cup milk
Salt to taste

Cook first four ingredients until potatoes are tender. Mash potatoes a little bit to get smaller chunks. Add broccoli florets and cook about 5 minutes. Add cheese to soup and stir until melted. Add milk and salt to taste.

Red Velvet Scones

As I was making these, I told my mom that every time I make a new scone recipe, I always say it's my best ever. I'll have to say it again on this recipe. These were my best scones yet!

You could smell the cocoa in these as they were baking, and I could hardly wait to pull them out of the oven. I didn't even wait for my tea to finish steeping before I ate my first one. These scones were so good. As a combination of scone and red velvet cake, this was a huge success.

There was also a recipe for Creamy Mascarpone Hearts, which was easy to mix up, having only five ingredients: cream cheese, mascarpone cheese, butter, vanilla and a little powdered sugar. Actually taking the time to spread and harden the mixture, then cut it into hearts was a bit more trouble than it was worth, but both my mom and sister declared them very good, and a nice substitute for clotted cream.

The scones were palatable the next morning, which was a bit surprising. Their deep red color was made even prettier when cut into heart shapes. This is an excellent recipe for a Valentine's Day tea. Easy, cute, and delicious...I'd give these scones an A+.

Recipes from Tea Time Magazine January/February 2011 issue

Red Velvet Scones
Yield: approximately 1 dozen scones
Preparation: 10 minutes
Bake: 15 minutes
Cool: 5 minutes

2 cups all-purpose flour

1/4 cup unsweetened natural cocoa powder

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup cold unsalted butter

2/3 cup buttermilk

1 large egg, lightly beaten

2 teaspoons red food coloring

1 teaspoon vanilla extract

1 recipe Creamy Mascarpone Hearts

1. Preheat oven to 375°F.
2. Line a baking sheet with parchment paper. Set aside.
3. In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut butter into flour mixture until mixture is crumbly. Set aside.
4. In a small bowl, whisk together buttermilk, egg, food coloring, and vanilla. Add buttermilk mixture to flour mixture, stirring until a dough forms.
5. On a lightly floured surface, knead dough for 8 to 10 turns. Roll to 1/2-inch thickness. Using a 2-inch round cutter, cut as many scones as possible, rerolling scraps no more than once. Place scones on prepared baking sheet.
6. Bake until a wooden pick inserted near the center comes out clean, approximately 15 minutes. Cool on baking sheet for 5 minutes. Remove to wire racks to cool completely, or serve warm with Creamy Mascarpone Hearts.

Creamy Mascarpone Hearts

Yield: approximately 2 dozen butter pats

Preparation: 10 minutes

Refrigerate: 2 hours

1/2 cup mascarpone cheese, softened

1 (3-once) package cream cheese, softened

1/4 cup unsalted butter, softened

2 tablespoons sifted confectioner's sugar

1/2 teaspoon vanilla extract

1. In a medium bowl, combine cheeses and butter. Beat at medium speed with an electric mixer until creamy. Add confectioners' sugar and vanilla, beating until smooth.
2. Spread mixture onto a parchment-lined 13-x-9-inch baking pan. Refrigerate for 2 hours.
3. Using a 1 1/2-inch heart-shaped cutter, cut out mixture. Store heart shapes covered between layers of parchment paper in the refrigerator for up to 5 days.

Cinnamon Chocolate Chip Scones

I came home from a trip craving cinnamon chocolate chip scones. I was a little short on my usual ingredients, but I decided to make some anyways. When they turned out well, I posted a picture, and my friends wanted the recipe, so here is what I put together:

2 cups all-purpose flour
1/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup butter, chilled, diced
1/2 cup chocolate chips
2/3-1 cup water

1) Preheat oven to 400°F.
2) Combine flour, sugar, baking powder, baking soda, salt & cinnamon.
3) Cut in butter until mixture resembles coarse crumbs.
4) Mix in chocolate chips.
5) Add 2/3 cup water and stir. Add water until dough resembles good cookie dough.
6) Spoon dough onto cookie sheet; shape into round discs about the size of your palm.
7) Bake 15 minutes; serve hot! (Just don't burn yourself)

Oeufs Cocotte

Baked Eggs is the translation the recipe gives. And while I'm told that I do have some French ancestry, it didn't help me appreciate the recipe much.

The recipe is actually very simple: goat cheese, smoked salmon, herbs and an egg in each ramekin. Bake for 12 minutes and voila!

It was simple. It looked good; it smelled good, and the presentation it makes would impress any guest. But I finally came to the conclusion that to like this recipe as is, you need to absolutely love smoked salmon, goat cheese, or both... preferably both. As I am still acquiring a taste for each of these ingredients, you may well imagine how my taste-buds reacted.

I tried to like this, I really did. But the only thing going through my mind was my sister's comment, "I can't decide if I really like it, or really hate it." I finally gave up trying to eat the dish and gave it to my cat, hoping that he would eat it for the sake of the salmon. Alas! my cat has no French ancestry to speak of, and after a few hesitant licks, Harley turned up his nose and stalked off, and I finished my meal with another cup of tea and a tea cake.

As I was reviewing the recipe, I am pretty sure that I didn't quite put this together right. My water was not boiling when I poured it, and while it would not have affected the taste, it probably did affect the texture.

In retrospect, I would try adapting this recipe. I'd cut the goat cheese in half, and bake it longer. As is, the consistency was that of a thick soup. So, if you're feeling adventurous...go ahead and try this. I don't think I'll be serving it to anyone anytime soon, though.

Recipe from Tea Time Magazine May/June 2010 issue

Oeufs Cocotte (Baked Eggs)

Yield: 12 servings

Preparation: 20 minutes

Bake: 12 minutes

1 (11-ounce) package chèvre (goat cheese), crumbled

2 (4-ounce) packages smoked salmon, torn into pieces

4 tablespoons chopped fresh tarragon

6 tablespoons chopped fresh chives, divided

3 teaspoons dry mustard

12 large eggs, room temperature

1 tablespoon coarse salt, divided

1 tablespoon ground black pepper, divided

24 slices French baguette

1. Preheat oven to 350°F.
2. Place 2 tablespoons goat cheese in each of 12 (1/2-cup capacity) ramekins. Divide smoked salmon pieces evenly among ramekins. Top each with 1 teaspoon tarragon, 1 teaspoon chives, and 1/4 teaspoon dry mustard.
3. Gently break one egg into each ramekin. Sprinkle each egg with 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining chives.
4. Place ramekins in a roasting pan. Pour enough boiling water into roasting pan to reach halfway up sides of ramekins. Bake until egg whites are set and opaque, 10 to 12 minutes. Serve warm.

Lavender Tea Cakes

My dad says these remind him of the old fashioned tea cakes that his Southern grandmother made when he was little. I've received nothing but high praise and requests for the recipe whenever I bring these to a party.

This is the first recipe for tea cakes I have ever made. They are deceptively simple. The most complicated part is steeping the lavender in the milk.

The picture is from my first trial with the recipe. While many things went wrong as I was making them, and my cookie cutter was too big, the tea cakes still turned out delightfully!

I would only make two changes the next time I make this recipe. First, I would like to cut back on the amount of butter the recipe calls for. I know there's no such thing as a healthy cake, but I would like it to be healthier! Secondly, the recipe says to drizzle the cakes with melted honey, and my family thought they were sweet enough already. Next time, I may just sprinkle them with some coarse sugar.

So, here's another good recipe for any collection. It's simple; it looks and tastes good with little effort. Use a cute cookie cutter and you will be sure to get lovely compliments.

Recipe from Tea Time Magazine May/June 2010 issue

Lavender Tea Cakes

Yield: 18 tea cakes

Preparation: 45 minutes

Cook: 5 minutes

Refrigerate: 1 hour

Bake: 20 minutes

1/4 cup plus 2 tablespoons whole milk

1 tablespoon dried lavender

1/2 teaspoon lemon juice

1 cup sugar

1/2 cup unsalted butter

1 large egg, lightly beaten

1/2 teaspoon vanilla extract

2 1/2 cups unbleached all-purpose flour, divided

1 teaspoon baking powder

1/8 teaspoon baking soda

1/3 cup honey, melted

1. Preheat oven to 350°F.
2. Line 2 baking sheets with parchment paper. Set aside.
3. In a small saucepan over medium heat, bring milk to a simmer. Add lavender. Remove pan from heat. Steep for 10 minutes.
4. Pour milk mixture through a fine-mesh sieve. Discard lavender. Refrigerate milk until cool, approximately 1 hour.
5. Add lemon juice to milk, stirring to combine. Set aside for 10 minutes (mixture will curdle).
6. In a large bowl, beat sugar and butter with an electric mixer at medium speed until fluffy. Add egg, vanilla extract, and lavender-infused milk, beating well after each addition. Set aside.
7. In a medium bowl, sift together 2 cups flour, baking powder, and baking soda. Add flour mixture to butter mixture, beating well. Gradually add remaining 1/2 cup flour until dough just comes together and is slightly firm (you may not need all remaining flour).
8. On a floured surface, pat dough into a 1-inch-thick round. Using a 2-inch round, fluted cutter, cut 18 tea cakes from dough, and place on prepared baking sheet, spacing 3 inches apart. Re-roll dough once, if necessary.
9. Bake until puffed and lightly golden, 15 to 20 minutes. Transfer to a wire rack to cool slightly. Drizzle each cake with honey just before serving.

Leek and Sweet Pea Tartlets

These cute tartlets were a hit with my family. The different flavors--tarragon and goat cheese--complimented each other well. I instantly liked them. My sister told me, "I can't decide if I really like them, or really hate them," but she finally decided that they were very good. The overall composition reminded me of a quiche, but was not quite as egg-y. The recipe was very easy to make, and it is very easy to substitute ingredients with what you have on hand. With the exception of the cheese, you probably have ingredients to make a variation of these in your kitchen right now.

In a nutshell, you saute the leeks, add the peas and herbs, stir in the cheese and then fill your already-baked tartlet shells and bake until done. Simple as pie...or tartlets.

I did not have all of the called for ingredients and utensils on hand, so I had fun improvising. My substitutions were green onions for leeks, marjoram for tarragon, and I used a muffin tin instead of actual tartlet pans. I have since made them with the tarragon, and I think both herbs work equally well in this recipe.

What I liked about the presentation is that it was so adaptable to the tools you have on hand. I have used round tartlet pans as well as muffin tins, and both have turned out very cute. For a smaller version to bring to parties, a mini muffin tin would be ideal.

Overall, this was an excellent recipe. The tartlets were easy to make, cute, and very tasty. This recipe is a perfect addition to brunch or afternoon tea. I'll be making these again soon.

Recipe from Tea Time Magazine May/June 2010 issue

Sweet Pea and Leek Tartlets

Yield: 12 tartlets

Preparation: 30 minutes

Cook: 15 minutes

Bake: 25 minutes

Cool: 20 minutes

2 tablespoons unsalted butter

1 cup thinly sliced leeks

1 cup baby sweet peas

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh parsley

1 (4-ounce) package soft goat cheese, crumbled

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

3 large eggs, room temperature and lightly beaten

1 1/2 (15-ounce) packages refrigerated pie crusts (3 sheets)

Garnish: fresh tarragon sprigs

1. In a small saute pan over medium heat, melt butter. Add leeks. Cook until soft, 6 to 8 minutes. Add peas, tarragon, and parsley. Cook until heated through 3 to 4 minutes. Add goat cheese, salt, and pepper, stirring until smooth. Transfer mixture to a large bowl, and set aside to cool for 15 minutes.
2. Add eggs to cooled leek mixture, gently whisking until well combined. Set aside.
3. Preheat oven to 350°F.
4. Spray 12 (4 1/2-x-2 1/2-inch) rectangular tart pans with removable bottoms with nonstick spray. Set aside.
5. Place pie crusts on a lightly floured surface and roll each into a 12-inch round. Cut each crust into 4 (6 1/2-x-4 1/2-inch) rectangles, re-rolling scraps as necessary but no more than twice.
6. Place dough rectangles in tartlet pans, pressing firmly into bottoms and up sides. Lightly prick bottoms several times with a fork.
7. Bake until edges are just golden, approximately 10 minutes.
8. Divide leek filling evenly among tartlet shells.
9. Bake until centers are set, 12 to 15 minutes. Cool in pans for 5 minutes.
10. Garnish with a sprig of tarragon, if desired.