CHEDDAR-DILL SCONES

CHEDDAR-DILL SCONES
We really likes these.  Maker 12.
http://www.foodnetwork.com/recipes/cheddar-dill-scones-recipe/index.html

UPDATE: I made these again and they turned out so, so good.  I made them in the food processor until the step where you add the dill, cheese and 1 T flour.  I just kneaded it in.  Not sure if it turned out so much better because of food processor, but they were so light and fluffy.  Yum!  Had with a spaghetti meal.

Ingredients

• 4 cups plus 1 tablespoon all-purpose flour, divided
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3/4 pound cold unsalted butter, diced
• 4 extra-large eggs, beaten lightly
• 1 cup cold heavy cream
• 1/2 pound extra-sharp yellow Cheddar, small-diced
• 1/2 - 1 cup minced fresh dill (we didn't like it with 1 cup - 1/2 cup worked better for us.  I just got some fresh dill from WinCo - 1/2 cup was one package - cut with scissors until stems)
• 1 egg beaten with 1 tablespoon water or milk, for egg wash

Directions

Preheat the oven to 400 degrees F.

Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggsand heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

SALMON

POACHED SALMON

This doesn't sound very good, but we all really liked it (especially Abagail). Dan & Judi gave us some fresh salmon. Found recipe in the 5th ward lemon cookbook pg. 79.

4 salmon fillets or steaks

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1 1/2 cups low sodium chicken stock (I used 2 cups=one can)

juice of 1/2 lemon

chopped dill (I used Pampered Chef dill seasoning)

1/2 cup white wine (can also use grapefruit juice, apple or pear juice, ginger ale or white grape juice)

salt, to taste (didn't add)

Place salmon in baking dish (used 8" pyrex). Barely cover with remaining ingredients. Poach in 425 oven for 20 minutes. Chill in liquid (not sure what this meant, I added about 5-10 ice cubes and waited for them to melt. I think it would taste good warm too). Remove to serving platter with spatula. Serve with tarter sauce (see posting).

SALMON

This was really good.

http://cuisinenie.blogspot.com/2011/02/salmon-with-pineapple-rice.html

I made this fast, delicious, easy meal in under 30 minutes. We love salmon and I used brown rice instead of white. We like brown better here at the Nielson home-healthier too!! I hope you enjoy-

1/4 cup packed light-brown sugar

1/4 cup olive oil

3 tablespoons soy sauce

2 tablespoons fresh lemon juice (about 1 lemon)

2 tablespoons dry white wine, or water

2 pounds salmon fillet

Lemon wedges, for serving

DIRECTIONS

Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.

Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.

Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.