contributors Robin Asbell spreads the word about
how truly delicious and beautiful whole, real foods can be through her work as an author, cooking teacher and private chef. She likes to create delicious dishes that range from meat and seafood to beans and grains using global flavors. Her latest book is “Plant-Based Meats.” She is also the author of “Great Bowls of Food,” “Big Vegan,” “Gluten-Free Pasta” and more.
Cranberry Maple Glazed Pecan Scones MAKES 6 SCONES
This recipe uses the bowl scraper, bench knife, sheet tray and parchment paper. It’s hard to imagine a better excuse to try all these kitchen must-haves. The dough is on the wet side, making the bench knife and scraper handy for shaping, transferring and handling.
¼ ½ 2 ½ 2 ½
cup sugar teaspoon baking soda teaspoons baking powder teaspoon salt cups cake flour cup all-purpose flour, plus extra for dusting 1½ sticks chilled unsalted butter
1. In a large bowl, whisk together the sugar, baking soda, baking powder, salt, cake flour and all-purpose flour. 2. Cut the butter into ¼ inch cubes with a bench knife. Scatter the butter in the bowl with the dry ingredients and use bowl scraper to mix butter into the flour. After butter is coated, use the bowl scraper to flatten and cut the pieces into the dough. When the butter is mostly incorporated, you can switch to using your fingertips to work the butter into a coarse sand texture with a few small, flat pea-sized pieces scattered throughout. Refrigerate the mixture for a few minutes. 3. In a medium sized bowl, lightly whisk together the chilled buttermilk, eggs and vanilla. Using the bowl scraper, mix the wet mixture into the dry ingredients. As the mixture comes together, sprinkle in pecans and cranberries and work them into the dough. Stop mixing when the
dough is combined and any bits of dry flour have been absorbed; try not to overmix. 4. Prepare a sheet tray with parchment paper and a light dusting of all-purpose flour. Sprinkle flour on the dough and use a bowl scraper to transfer it to the sheet tray. Use the side of the bowl scraper to press and shape the dough into an 8-inch circle, roughly 1-inch thick. Cover the dough with plastic wrap and refrigerate at least 30 minutes. 5. While the dough is chilling, heat the oven to 400°F. 6. Remove the dough from the refrigerator and unwrap. Use the bench knife to cut 6 pie-wedge-shaped pieces and push and separate each piece by at least a ½-inch of space on the sheet tray. Bake in oven 18 to 20 minutes, rotating the pan at 9 minutes. 7. While the scones bake, mix the maple syrup and confectioner’s sugar together with a spoon in a small bowl. 8. Remove scones from oven and let cool for 10 to 15 minutes; then use a spoon to drizzle them liberally with maple glaze. Cook’s Note: Scone dough can be refrigerated raw for up to 1 day before baking. They are best eaten on the day of baking and even better still warm. Extra baked scones can be frozen in zip-top bags and reheated in the oven for 5 to 10 minutes, but are not as good as when made fresh. n
n u t r i t i o n (p e r s e r v i n g) CAST IRON PAN-SEARED SALMON WITH ZUCCHINI AND HERB BUTTER: CALORIES: 330, FAT: 17G (SAT: 6G), CHOLESTEROL: 95 MG, SODIUM: 1050 MG, CARB: 6G, FIBER: 2G, SUGAR: 4G, PROTEIN: 37G CRANBERRY MAPLE GL AZED PECAN SCONES: CALORIES: 640, FAT: 32G (SAT: 15G), CHOLESTEROL: 120 MG, SODIUM: 520 MG, CARB: 82G, FIBER: 3G, SUGAR: 34G, PROTEIN: 9G
8 real food fall 2021
½ 2 ¼ ½ ¾ 3 ½
cup cold buttermilk cold eggs teaspoon vanilla extract cup pecans pieces, roasted cup dried cranberries tablespoons maple syrup cup confectioners’ sugar, sifted
Serena Bass is known for being New York
City’s caterer to the stars and has thrown parties for Andy Warhol, Giorgio Armani, Kate Spade, Sarah Jessica Parker, Nathan Lane, and countless others. Her cookbook, “Serena, Food & Stories,” won the James Beard Award for best entertaining book. She is also executive chef at Lido restaurant in Harlem, New York.
Terry Brennan
is a photographer based in Minneapolis, Minnesota. Clients include Target, General Mills, Land O’Lakes and Hormel. “Working with Real Food is a highlight—I look forward to every issue. I love working with the creative team and, of course, sampling the wonderful recipes.”
Joey Campanaro
is the chef and co-owner of Little Owl, Market Table and The Clam in New York City. He was raised in an Italian-American household in South Philadelphia, where the food of his childhood inspired him to make cooking his vocation. With a culinary approach firmly rooted in his Italian grandmother’s kitchen and honed in a range of America’s top restaurants, he brings a lifelong affinity for Mediterranean cuisine to every dish he creates.
Lara Miklasevics
began her food career on the other side of the camera, cooking at the renowned New French Café in Minneapolis. Today her work as a stylist is in demand at corporations including Heinz, Target and General Mills, as well as with many magazines. She prides herself on using her experience as a chef to make food as appealing on the page as it is on the plate.
Jason Ross
is a chef consultant for restaurants and hotels, developing menus and concepts for multiple high profile properties. He grew up and trained in New York City but now calls St. Paul, Minnesota, home. Currently, he teaches the next generation of chefs at Saint Paul College Culinary School.
Tara Q. Thomas is a lapsed chef
who trained at the Culinary Institute of America in New York. She used to enjoy going out to dinner before she had kids—now, she prefers to interview chefs, gathering intel on how to make home dinners better. Thomas writes for several magazines, most prominently Wine & Spirits, where she is an editor and wine critic covering European wines. She has also contributed to the “Oxford Companion to Cheese” and the “Oxford Companion to Spirits.” She lives in Brooklyn, New York.
