Boerenkool Stamppot (Kale Hash)

Classic Dutch recipe that we loved growing up. Very hearty - great winter dish.

Ingredients

• 3 lbs potatoes
• 2 onions
• 1 bay leaves
• 1 lb kale
• 1 pinch salt
• 1 pinch ground pepper
• 1 lb smoked sausage
• 1/2 cup milk
• 2 tablespoons butter

Directions

1. Peel and dice potatoes and onions.
2. Clean, trim and slice kale.
3. Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a 3 qrt pan.
4. Cover and boil gently for about 25 minutes.
5. Meanwhile steam the smoked sausage for the same amount of time and slice.
6. Remove the bay leaf, drain the vegetables, and mash them.
7. Add milk and butter.
8. Stir in the hot, sliced smoked sausage, add salt and pepper to taste and serve.

Sugar Cookies for Cookie Cutters

Just tried this one today...came out really nice and best part is you don't need to chill dough!

UGAR COOKIES

Read more about it at www.cooks.com/rec/view/0,1910,148165-241195,00.html Content Copyright © 2010 Cooks.com - All rights reserved. 1 c. butter, softened 1 c. sugar 1 egg 1 tsp. vanilla 2 tsp. baking powder 3 c. all-purpose flour Cookie cutters ICING: 1 lb. confectioners' sugar 3 oz. cream cheese, softened 5 tsp. milk Cream butter and sugar, add egg and vanilla. Sift flour and baking powder together. Add to creamed mixture. Mix well. Batter will need to be mixed by hand. Dough does NOT need to be chilled before cutting out cookies. Roll out on floured surface and cut out with cookie cutters. Bake in 400 degree oven on ungreased cookie sheet for 6 to 8 minutes. Cool cookies. ICING: Mix above ingredients until spreading consistency. More milk may need to be added. Food coloring can also be added to icing.

Blueberry Scones

We have fallen in love with these scones - truly amazing right out of the oven.


Blueberry Scones
from the Episode: Coffeehouse Treats

It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and workbowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen. See final step for information on making the scone dough in advance.

Makes 8

16	tablespoons unsalted butter (2 sticks), frozen whole (see note above)
1 1/2	cups fresh blueberries (about 7 1/2 ounces), picked over (see note)
1/2	cup whole milk
1/2	cup sour cream
2	cups unbleached all-purpose flour (10 ounces), plus additional for work surface
1/2	cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
2	teaspoons baking powder
1/4	teaspoon baking soda
1/2	teaspoon table salt
1	teaspoon grated lemon zest

1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Following photo at left, grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.

2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

4. Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

To Make Ahead:
After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.




Step-by-Step: Scone Confusion

TRADITIONAL: The British original is lean, dry, and barely sweetened. Spoonfuls of jam and clotted cream are a must.	ARTIFICIALLY SWEET: This scone is shellacked with icing and has tiny flecks of artificial blueberries that add color but not flavor.
BIG BLOB: This scone is too large and amorphous to cook through, leaving the center doughy and unbaked.

Step-by-Step: Grating Butter

Use the wrapper to hold the frozen butter while grating it on the large holes of a box grater. Grate 4 tablespoons from each stick of butter.

Step-by-Step: Folding and Shaping the Scones

1. Fold dough into thirds (like a business letter).	2. Fold in ends of dough to form 4-inch square. Chill dough.
3. Reroll dough into 12-inch square. Press berries into dough.	4. Roll dough into jellyroll-like log to incorporate blueberries.
5. Lay log seam-side down and press into even 12 by 4-inch rectangle.	6. Cut dough into 8 triangular pieces.