Monkey see, monkey do

It was bound to happen sooner or later. Despite the warnings from my friend about the mediocre bakery on the corner, I was lured in by the warm, sweet fragrance of cinnamon wafting into the neighborhood. The chocolate brioche was just okay, but the Irish soda bread scone left a lot to be desired. Scones are supposed to be dry, but not Sahara-dry, and the whole fennel seeds were unpredictable and found themselves lodging in my teeth.

Always trying to keep up with the Joneses, I added a few things to the scone recipe from June.

Irish Soda Bread Scones

2 c flour
1/3 c sugar
2 tsp baking powder
1 tsp baking soda
1 tsp fennel seeds, crushed or ground
1/8 tsp salt
1/3 c shortening or butter
1 egg, beaten (reserve a spoonful for glazing)
1/2 c milk
1/3 c raisins

Whisk dry ingredients except raisins in a bowl. Cut in the shortening or butter with the whisk or a pastry blender until the mixture is sandy. Stir the milk and egg into the flour mixture to form a dough, adding a little flour if it's too sticky to handle. Fold in the raisins and knead briefly to distribute them. On a cutting board, pat the dough into a circle about 3/4" thick. Cut into 8 wedges and place on an ungreased sheet. Mix the reserved egg with a dash of milk and brush lightly over the tops of the scones. Bake at 375 for 15 minutes.

I didn't have raisins at the time, so I popped a handful of chopped red grapes into the toaster oven at its lowest setting for about an hour. They were still juicy, but with a little extra flour the dough held together just fine. The result was a really tasty, fragrant, sweet scone with a moist crumb.

The culinary journey continues here in the DC-Baltimore area. Dinner last night included a giant soft pretzel smothered in cheese and crab meat. There may be a risotto on the table tonight; we'll see what the District's markets have to offer.

The Big City

The Captain's Jetta has safely arrived in Manhattan to begin another food journey. All the fantastic food, fresh fruit and vegetables, and beautiful pastries just beg to be eaten as I walk down just about any block in the city, but I've been here before, I know how easily these treats can rob the wallet. So after window shopping and working up a tremendous appetite, I went back to the apartment and whipped up a quick Indian style rice dish. This kind of dish illustrates how nice it is to have a good stockpile of basic ingredients and spices in the house. In another episode, I'll suggest a few to have on hand.

Pulao Plus

1 c basmati rice, washed and drained
1 1/2 c water
2 T oil
1 medium red onion, halved and sliced
1 clove garlic, minced
1" fresh ginger, minced
1/2 tsp turmeric
1 tsp cumin seeds
1 tsp black mustard seeds
2 dried chilies
salt and pepper to taste

Heat 1 T oil in a large saucepan over medium heat and cook the onion, stirring often, until golden brown. Do not let it burn. Set the onion aside and in the same pan heat the remaining 1 T oil over medium high heat. Add the cumin, mustard and chilies and cook until the cumin turns brown and the mustard pops. Add the onion, garlic, turmeric and ginger and fry until fragrant and softened a little. Add the rice and stir until it begins to turn opaque, then add the water. As soon as the water begins to boil, turn the heat to low, cover, and simmer for 20 minutes without peeking. Season to taste and serve. Sprinkle on some cashews and cilantro for a nice treat.

Thank you, Ohio.

At over 40 pounds per person, France is the world leader in annual cheese consumption. But if Ohio could be considered its own country, just the cheese served on a typical chili 3-way would put it over the top. This is fast food at its finest (they have at least two chili chains), but you can recreate this masterpiece at home.

Cincinatti Chili 3-Way

1 plateful of overcooked spaghetti
1 giant ladle of no-bean chili
1 heaping handful of finely shredded cheddar cheese

Layer ingredients with loving care on a top quality paper plate. Serve with oyster crackers, hot sauce, and sweet tea.