Tag Archives: Ovenly

Bloody Mary Scones

I bid farewell to The Texan New Yorker today, and we couldn’t be going out with a better recipe. I have truly loved my time and space here, and I have loved all of you, regular readers and passers-by. It’s been a wonderful bike with training wheels, a place where I’ve made countless mistakes, tried things on and taken them back off only to try something else on to see what works best. I’m so appreciative of your patience and involvement. I’m proud of the work here, and I’m fine that it’s run its course. I’m ready to try something new, and this site has been invaluable in helping me clarify what I really want out of this thing we call blogging.

I feel like I went into Texan New Yorker trying to play by the rules, trying to decipher the oh-so-fickle SEO gods, the ever-changing Pinterest algorithms, and letting my inner First Born People Pleaser run the show, always trying to guess what would get the most hits, the most shares, the most everything. I don’t say this to complain, but it can get exhausting, doing things that way.

I’ve felt like I haven’t really shown my real self in some ways, I’ve felt rather buttoned-up, the fear of offending people or losing subscribers taking center stage at times. Much of the new blog is about letting myself off that leash, finally – both with the cooking and the writing. These days, it’s not a given that a food blog, even a good food blog, will earn you big bucks, so you might as well have as much fun with it as possible.

The new site will simply be things I like to cook, to eat, and to talk about. My hope is that you will like them too.

Without further ado, please follow me over to:

JALAPENOS AND ANCHOVIES

I hope you will love it as much as I already do. (And please bear with me as we’re still working out a few last-minute bugs :/)

These scones are amazing, SO much better than actual Bloody Mary’s. Sorry, I’ve tried, I just don’t like the drink… Enjoy!

Source: slightly tweaked from Ovenly by Agatha Kulaga and Erin Patinkin

Ingredients:
3 cups all-purpose flour
1 tbs granulated sugar
1 ½ tbs baking powder
1 tsp kosher salt
1 tsp sweet paprika
¾ tsp ground fennel
½ tsp freshly ground black pepper
¼ tsp cayenne
¼ tsp garlic powder
8 tbs unsalted butter, very cold, cut into small pieces
2 small plum tomatoes, chopped into small pieces, liquid and seeds removed
½ cup oil-packed sun-dried tomatoes, pureed (you should have about ¼ cup puree)
2 tbs Worcestershire sauce
2 ½ tbs prepared horseradish, divided
2 tbs Tabasco
1 ¼ cups plus 2 tbs chilled heavy cream, plus more for brushing, divided
Crushed red pepper flakes and celery salt, for garnish
Other typical (or atypical!) Bloody Mary garnishes of your choice: cornichons, olives, pearled onions, beef jerky pieces, celery pieces, caperberries… whatever your imagination desires!

Directions:
Preheat your oven to 425 F.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, paprika, fennel, black pepper, cayenne, and garlic powder. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse meal and you can see some chunks of butter about the size of peas. Using a spoon or your hands, mix the chopped plum tomatoes into the flour-butter mixture.
In a separate bowl or liquid measuring cup, whisk together the sun-dried tomato puree, Worcestershire, 2 tbs horseradish, and Tabasco into 1 ¼ cup of the chilled heavy cream. Stir the cream mixture into the flour mixture until it begins to come together. Once it is mostly together and you only have a few straggly crumbs and bits of flour, quickly knead the dough with your hands until it just comes together, no more than a minute.
Lightly flour a cutting board and transfer the dough. Pat the dough into a circle or rectangle about 1-2 inches high. Cut into 8 equal pieces (they can be squares or triangles).
Line a baking sheet with parchment paper or a silpat and transfer the scones, keeping them pretty close together.
Mix the remaining cup of heavy cream with the remaining 2 tbs horseradish. Use a pastry brush to brush each scone with the cream, then top each with a few red pepper flakes and a generous sprinkling of celery salt.
Bake 18-20 minutes, or until the tops are golden brown.
While they are baking go crazy with the garnishes of your choice. Simply “skewer” them on toothpicks. Once the scones are cooled completely, stick the toothpick garnishes in each one and serve.

Pumpkin Olive Oil Bread

Pumpkin Olive Oil Bread

Thanksgiving is mere days away, and thus begins the food blogger surge in trying to get all our pumpkin recipes worth sharing onto our blogs before the fourth Thursday of November, lest we seem uncouth, or hurt our SEO ratings, lol! Or maybe this is just me – I feel this crunch every year.

Pumpkin Olive Oil Bread

Whatever reality happens to be, I am in fact sharing a pumpkin bread with you; not because I think it’s unique to do so, but because it’s on my home cooking bucket list, and because it’s extremely delicious.

Pumpkin Olive Oil Bread

Of course, anything that comes from Ovenly is going to be so. While I must admit that I’ve never met a pumpkin bread I didn’t like, this one is exceptionally good, and I’d be perfectly happy with my life were I to only eat this particular pumpkin bread from now on. If you’re needing a go-to, I speak quite highly and think you should land here. Enjoy!

Pumpkin Olive Oil Bread

Source: Ovenly by Agatha Kulaga and Erin Patinkin

Ingredients:
3 ½ cups all-purpose flour
2 tsp baking soda
1 ½ tsp salt
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
½ cup unsalted butter
3 cups granulated sugar
1 (15 oz.) can pumpkin puree (not pie filling)
2/3 cup water
½ cup olive oil
4 large eggs
Turbinado sugar, for topping the loaves

Directions:
Preheat your oven to 350 F. Grease two 9×5-inch loaf pans. Set aside.
In a medium bowl, combine the flour, baking soda, salt, and all the spices.
In a small saucepan over low heat, melt the butter and set aside to cool (alternatively, you can do this in a microwave if you prefer).
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large mixing bowl), blend the sugar, pumpkin puree, water, olive oil, and melted butter until smooth. With the mixer on medium-low, add the eggs, one at a time, and mix until well combined.
Add the flour mixture in 3 batches, mixing on low speed to combine between additions. After the third addition, mix 15 seconds to ensure the batter is smooth and homogenous.
Split the batter evenly between the 2 prepared loaf pans. Sprinkle the tops of both evenly with turbinado sugar. Bake 60 to 65 minutes, or until a cake tester or toothpick inserted into the center of the loaf comes out clean.

Bourbon Chocolate Chip Cookies with Tarragon

Bourbon Chocolate Chip Cookies with Tarragon

I’ve long since been of the firm opinion that the internet doesn’t need yet another chocolate chip cookie recipe. We all love chocolate chip cookies, everyone has a go-to recipe in their arsenal (I’m quite convinced that this includes everyone, even people who claim they can’t cook and/or bake), so really, what good is it to post such a ubiquitous recipe?

Bourbon Chocolate Chip Cookies with Tarragon

Until today, when I break my own rule. Maybe I’m sheltered, but I’ve never before seen chocolate chip cookies that incorporated fresh tarragon in the dough. And bourbon too! Bourbon never hurts my feelings.

Bourbon Chocolate Chip Cookies with Tarragon

These particular chocolate chip cookies won my heart, and I actually did find them unique and special – enough so to share here with my head held high anyways. They have all the elements we require of perfect, chewy-style chocolate chip cookies, but there’s a hint of booze in the background, and a pop of … something … from the tarragon. It certainly doesn’t taste as though you’re chewing on tarragon, but it definitely adds an earthy dimension to such a familiar favorite.

Bourbon Chocolate Chip Cookies with Tarragon

I highly recommend that everyone take a short break from their go-to chocolate chip cookies recipe and give these a go. They are superlative, and while I’m sure they’ll sway no one from their long-time fave, your usual recipe will certainly forgive you for stepping out on it this one time. It’s very worth it. Enjoy!

Bourbon Chocolate Chip Cookies with Tarragon

Source: Ovenly by Agatha Kaluga and Erin Patinkin

Ingredients:
1 cup unsalted butter
2 ½ cups all-purpose flour
¾ tsp baking soda
¾ tsp salt
1 cup granulated sugar
¾ cup (packed) brown sugar
1 large egg
1 large egg yolk
¼ cup bourbon (nothing fancy necessary)
1 tsp vanilla extract
1 cup bittersweet chocolate chips
1 tbs finely chopped fresh tarragon

Directions:
First, brown the butter. In a small, preferably stainless steel, saucepan, melt the butter over medium-low heat and continue to heat until it crackles and foams. Once the butter is nutty in color and smell, and you can see little browned bits on the bottom of the pan, shut off the heat and stir to scrape the browned bits off the pan. Set aside and let cool.
In a large bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cooled melted butter and both sugars on medium speed until fully incorporated, about 1 minute.
Add the whole egg and then the egg yolk, one at a time, and beat on low until fully incorporated. Raise the mixer speed to medium-high, and beat 1 minute until smooth.
Turn the mixer to low, add the bourbon and vanilla and beat until combined, about 30 seconds.
With the mixer on low speed, add the flour mixture and beat until barely combined, about 30 seconds. Add the chocolate chips and tarragon, and mix until incorporated, about 30 seconds more.
Cover the dough with plastic wrap and let it chill in the refrigerator for 30 minutes.
Meanwhile, preheat your oven to 350 F and line two baking sheets with parchment or silpats. Remove the dough from the refrigerator and use a cookie scoop to form the dough into 1-inch balls and arrange them on the baking sheets.
Bake 10 minutes, or until light golden brown. It’s good if the cookies look slightly underbaked in the center when you take them out – they will set as they cool. Cool fully before serving.
The recipe says this will get you 24 cookies, but I got 30 cookies, plus a leftover handful of dough, which yes, I ate.

Toasted Pine Nut and Milk Chocolate Short Bread Squares

Toasted Pine Nut and Milk Chocolate Short Bread Squares

How much do I love short bread? Let me count the ways…

Actually no, don’t worry, I’ll spare you that tedium, but suffice it to say these did not disappoint this short bread lover at all! Matt and I spent the week between Christmas and New Year’s taking off work and bumming around Manhattan, where we did some personal shopping for no real reason other than we just felt like it. I know I’m really late to the party, but I finally picked up Ovenly, the book that spills the secrets of the successful Brooklyn bakery by the same name.

Toasted Pine Nut and Milk Chocolate Short Bread Squares

What to make first? Their short bread recipe caught my eye, in no small part because I had some pine nuts to use up, and who wants to throw pine nuts into the garbage, ever? Expensive little nuts, those are.

Toasted Pine Nut and Milk Chocolate Short Bread Squares

My regulars know I’m not a big milk chocolate fan, so I seriously debated subbing in semi-sweet here, but in the end decided to try their version. I’m very glad I did! The milk chocolate really plays off the almost-bitter quality of the pine nuts and it’s a very well-complemented relationship. Also, the short bread itself is barely sweet (just sweet enough) so you welcome the near-cloying sweetness of the milk chocolate. Nothing was even a little bit out of balance. I can assure you, these will get made again. Enjoy!

Toasted Pine Nut and Milk Chocolate Short Bread Squares

Source: Ovenly by Agatha Kulaga and Erin Patinkin

Ingredients:
2 cups all-purpose flour
1 tsp salt
½ tsp ground cinnamon
3 tbs toasted pine nuts
2 oz. milk chocolate, chopped
1 ¼ cups cold, unsalted butter, cubed
½ cup granulated sugar

Directions:
Preheat your oven to 275 F. Grease an 8×8” baking pan.
In a small bowl, whisk together the flour, salt, cinnamon, pine nuts, and milk chocolate.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the cold butter and sugar on medium speed until light and barely fluffy, about 2 minutes. Be careful not to overbeat the butter. Turn the mixer off. Add the flour mixture and turn the mixer back on low speed, mixing until just incorporated.
Remove the dough from the bowl and press it evenly into the prepared baking pan. Bake 50 to 55 minutes, or until the crust is golden brown.
Cool completely, then cut into 16 squares. Use a spatula to remove them from the pan.