From the kitchen of One Perfect Bite...
If you are looking for a new side dish to serve with plain roast meat or chicken, you might want to keep this recipe in mind. It comes from Saveur magazine and I think you'll find it has the potential to be a nice addition to your table. While I'm posting the recipe exactly as it appeared in the magazine, I have several suggestions that I think will make a nice recipe into something really special. With that in mind, use the directions that come with your rice mix rather than those in the recipe below. I'd also like to suggest you make the rice base the day before you plan to serve it. I really like the way the flavors meld in this rice, but I found that cooking the rice as instructed will produce a damp and gummy product. The next time I make this, I'm going to use the same technique that I use for making fried rice. I'm confident that it will produces a more toothsome and enjoyable version of this dish. I hope you'll keep this recipe in mind. It really has the potential to be something special. Here is how the original version of this rice is made.
Cornmeal-Cherry Scones
From the kitchen of One Perfect Bite...These scones were named by a young visitor who was in the kitchen, watching, as I made them for breakfast this past weekend. They are shaped liked small balls when they go into the oven and, for whatever reason, the addition of dried cherries made him think of fireworks and cherry bombs. I will be the first to admit these are homely and there appearance might not lure you to the table, but their taste will, and I feel certain that once bitten, they will make return visits to your table. The recipe comes The Cheese Board: Collected Works and it was featured on Food52. I bookmarked the recipe because the scones were simple to make and they could be prepared without the use of an electric mixer or food processor. That makes them a prime candidate for vacation breakfast that have to be prepared in bare bones kitchens. These are really quite good. While the cornmeal adds crunch and some texture to the scones, the addition of dried berries, prevents them from being just another version of cornbread. I happened to have dried cherries in the pantry, so I followed the recipe as it was written, but having tasted them, I think dried blueberries or cranberries would work equally well. The scones are quite short and crumbly, so make sure the kids are sitting at the table to eat them, or you'll spend the remainder of the morning cleaning up their crumbs. If you have an air-tight container the scones will keep for up to three days and still make for pleasant eating. I do hope you'll give this recipe a try. Here is how the scones are made.
