So thoughtful of Louisville Dare to Care Food Bank to recognize their Cooking Matters volunteers on Tuesday, May 21st. Chef Kathy was honored as a top-six volunteer for her commitment to helping at-risk youth and adults in the community learn how to make easy healthy food at home through the Cooking Matters National program. Fresh Chef Experience is proud to be a part of this great community outreach
We’re celebrating National Strawberry and Cream day with a delicious option – classic scones with a perfectly crunchy exterior, soft, sweet fruit-filled interior, topping with a fresh cream icing.
INGREDIENTS:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1/3 cup granulated sugar
6 tablespoons cold butter, cubed
½ cup heavy whipping cream, plus more for the top of the scones
1 large egg
1 teaspoon vanilla extract
¾ cup chopped strawberries
2 tablespoons turbinado sugar
For the glaze:
INGREDIENTS:
1 cup powdered sugar
1-2 tablespoons whole milk
1 tablespoon heavy whipping cream
½ teaspoon vanilla bean extract
INSTRUCTIONS:
Preheat oven to 400°F. Line a large baking sheet with parchment.
Add to a food processor the flour, baking powder, salt, and granulated sugar. Pulse several times to break up any clumps and combine the ingredients. Add in the cubed cold butter and pulse until you have small pea sized crumbs. Pour to a large bowl and set aside.
In a small bowl, whisk together the heavy whipping cream, egg, and vanilla extract until combined. Pour the egg mixture over the flour/butter crumbs and gently mix with a wooden spoon until the dough just starts to come together. Add in the chopped strawberries and gently fold them into the mixture. With your hands, work the dough into a ball shape in the bowl.
Cut the dough ball into eight pieces, then form each piece into a ball and place on the baking sheet. Gently Flatten the ball of dough slightly and leave 2” between each one. Brush the tops of each dough ball with a little bit of heavy whipping cream and sprinkle with turbinado sugar.
Bake at 400°F for 18-20 minutes or until lightly golden brown. Remove from the oven and set aside to cool.
To make the glaze:
In a mixing bowl, whisk together the powdered sugar, 1 tablespoon of milk, heavy whipping cream, and vanilla extract together until well combined and no lumps remain. If the glaze is too thick, add the extra milk or if the glaze is too thin, add a little extra powdered sugar and whisk until it has reached a thick, smooth consistency.
Drizzle the glaze over the 8 scones and allow to sit until set. Makes 8 scones.
Come watch our Farm Fresh Cooking Demonstration and enjoy tasty samples of delicious farm fresh food recipes including Farm Stand Baby Greens Soup and Spring Farm Stand Vegetable Tart.
Using only the stove top and a blender, Sesame and Peanut Noodles are the perfect spring dinner. Loaded with peanut butter, sesame oil, ginger, and red pepper, the healthy wheat noodles are complemented by crunchy celery, peanuts, and green onions. As a healthy, meat-free meal, they can be served as a pasta entree, tucked into a lettuce wraps, or in Asian Spoons as an appetizer.
Sesame & Peanut Noodles
12 ounces udon noodles or whole wheat thick spaghetti
¾ cup creamy peanut butter
¼ cup unseasoned rice vinegar
3 tablespoons sugar
6 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 teaspoons crushed red pepper
2 tablespoons fresh ginger, chopped
1 large garlic clove
3 celery ribs, thinly sliced
½ cup coarsely chopped cilantro leaves only
½ cup salted roasted peanuts, chopped
4 green onions, thinly sliced
Using the directions on the package, prepare the noodles. Drain and rinse under cold water until cooled. Allow to drain well and add to a large bowl.
While the noodles cook, add to a high-speed blender the peanut butter, vinegar, sugar, soy sauce, sesame oil, crushed red pepper, ginger, and garlic. Process until very smooth. Toss the celery and half the peanuts with the noodles. Pour the peanut dressing over; toss to mix in well. Add warm water as needed, up to ¼ cup, to loosen the sauce. Top with the remaining peanuts and green onions. Serve 8 or add to Asian spoons for 24 one-bite appetizers.
This elegant and easy Strawberry Cake has a soft and moist crumb bursting with fresh strawberry flavor in a pool of strawberry. It’s the perfect gift for Mom.
Strawberry cake
INGREDIENTS:
6 tablespoons unsalted butter, softened, plus more for the pan
1 1/2 cups all-purpose flour, plus more for the pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 3 tablespoons sugar
1 extra large egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 pound strawberries, stems removed, cut in halves
INSTRUCTIONS:
Preheat oven to 350˚F. Line an 8” square baking pan with one large parchment sheet in the bottom and up two sides. Butter and flour the pan and parchment.
Whisk together the flour, baking powder, and salt into a medium bowl. Add butter and 1 cup sugar to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high until pale and fluffy, about 3 minutes. Add the egg, buttermilk, and vanilla to a small bowl and whisk together. Reduce the mixer speed to low and add the egg/buttermilk mixture. Gradually mix in flour mixture. Transfer the batter to the ban. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle the remaining sugar over the berries.
Place the cake in the oven and bake for 10 minutes. Reduce oven temperature to 325 degrees and bake until cake is golden brown about 45-50 minutes. Let cool for 20 minutes. Using the parchment remove the cake and place on a wire rack. Cool completely.
Strawberry Sauce
INGREDIENTS:
1 pound strawberries
½ cup simple syrup
INSTRUCTIONS:
Add the strawberries and simple syrup to a high-speed blender. Process until smooth.
Assemble
INGREDIENTS:
Whipped Cream
INSTRUCTIONS:
Add sauce to cover the bottom of the bowl. Cut the cake into 16 pieces. Add one piece of cake over the sauce and whipped cream on the side.
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