Big Lou's Butteries or Bacon Rolls

If any of you are familiar with the novels of Alexander McCall Smith, particularly the 44 Scotland Street series, you will have heard of Big Lou.  She is a delightful character, proprietor of a little Edinburgh coffee shop.  All of his characters are well drawn and unique, some uniquely annoying, some just charming and others fascinating.  Big Lou is an autodidact with a heart as big as herself.  

This particular book, A Time of Love and Tartan, is 12th in his series. As per McCall Smith's style, it is a humorous, even comic, delightfully  thought provoking, ramble between the lives of his various recurring characters, couples and families, living at 44 Scotland Street, in their various flats.  Some others are featured as well who have moved on, but remain a part of things.  Of course, I would recommend you begin the series with the first novel, 44 Scotland Street.  Such enjoyable reading, all of them.  From the Publishers:

 "When Pat accepts her narcissistic ex-boyfriend Bruce's invitation for coffee, she has no idea of the complications in her romantic and professional life that will follow. Meanwhile, Matthew, her boss at the art gallery, attracts the attention of the police after a misunderstanding at the local bookstore.
Whether caused by small things such as a cup of coffee and a book, or major events such as Stuart's application for promotion and his wife Irene's decision to pursue a PhD in Aberdeen, change is coming to Scotland Street. But for three seven-year-old boys--Bertie Pollock, Ranald, and Big Lou's foster son, Finlay--it also means getting a glimpse of perfect happiness..
Alexander McCall Smith's delightfully witty, wise and sometimes surreal comedy spirals out in surprising ways in this new installment, but its heart remains where it has always been, at the center of life in Edinburgh's New Town."

So, back to Big Lou, who was preparing bacon rolls when I had to stop reading, and make a note to do some foodie research.  Before moving to Edinburgh, Lou's first job was a long term stint in an Aberdeen Nursing Home.  Here we had a background clue to the type of roll she might have been making.  It seems Aberdeen is known for a particular breakfast treat - rolls known as butteries, due to the high fat content. These needed to be made and tried.  As it turns out they're quite tasty, a sort of cross between roll and Croissant, good with jam as well as bacon.  An egg might also be sandwiched in there.

Aberdeen Butteries

250g butter
125g lard (or all butter, which is what I did)
1 tablespoon soft brown sugar
500g flour
2 teaspoons of dried yeast
450ml warm water
Pinch of salt

This Aberdeen buttery recipe should make about 16. (I cut mine in half, so as not to eat too many.)

1. Make a paste from the yeast, sugar and a wee bit of the warm water and set aside. (Note - I don't know about the "wee" bit, I used about 1/4 cup, then added the rest of the water with the flour, as I didn't think a "paste" would bubble properly, but what do I know?)

2. Mix the flour and the salt together. Once the yeast has bubbled up add this and mix well to a dough and leave to rise.

3. Cream the butter and lard and divide into three portions.

4. Once the dough has doubled in size give it a good knead then roll into a rectangle about 1/2 " thick.

5. Then spread one portion of the butter mixture over two thirds of the dough.

 6. Fold the remaining third of the dough over onto the butter mixture and fold the other bit over - giving three layers. Roll this back to the original size.

7. Allow to cool for 40 minutes. I chilled in the fridge. (it's warm here)

8. Repeat stages 5-7  twice more.

9. Cut the dough into 16 pieces and shape each to a rough circle (another note - I wanted more of a roll shape and made balls) and place on lightly floured baking sheet, leaving 2 inches between each piece to allow for expansion of dough.

10. Cover and let dough rise again until doubled or about 45 minutes.

Bake in a preheated 375°F (160°C) oven for about 15-20 minutes or until golden brown.

Butteries are named after their high butter content. They are also known as morning rolls and rowies and are a traditional Aberdeen roll. The best way to describe their look and taste is a saltier, flatter and greasier Croissant. Which doesnae sound nice, but rowies are really delicious and filling for breakfast. Aberdeen butteries can be eaten cold and many shops, garages etc sell them pre-buttered for anyone snatching an on the go breakfast. 

Legend has it that the buttery was made for the fishermen sailing from Aberdeen's harbour. The theory is that they needed a bread that would not become stale during the two weeks or more that they were at sea. The high fat content meant the bread also provided an immediate energy source.^[1]

(1) "Aberdeen butteries". Information Britain.

As if you'd need any extra butter? What a lovely breakfast treat, and at our house anyway, there's enough for several days. This post will go over to the August Foodies Read Challenge, and to Beth Fish Reads for her Weekend Cooking event, hosted this week by Deb at Kahakai Kitchen.  Be sure to visit both for lots of good food and books.

Bird's Nest Pudding for the Farmer Boy

Our latest Cook the Books Club selection was Farmer Boy by Laura Ingalls Wilder, her charming, somewhat bucolic, and idealized novel of early American farm life, as seen through the eyes of a young boy. Mostly biographical, as it was based upon her husband's upbringing in upstate New York.

I enjoyed the story, with all of the homegrown vegetables, grains, and meat, the home cooking, preserving of food, weaving, spinning, and their whole life of self reliance and  living on and from the land.  Even using the straw for hats, leather for shoes, etc.  Talk about going back to the land.  We have come so far from that sort of life. Refreshing to read about.

Even the "bad boys" at school get their comeuppance.  This is definitely not a dysfunctional family.  Though of course we know there were lots of those at that time as well as in our own.  She spared her young readers, many of whom likely wished themselves on the little house planet.

Chouquettes - The Postscript

As a bit of an addendum to my previous review post on Gourmet Rhapsody, I am sharing the lovely Chouquettes, which were mentioned as the elusive, wonderful flavor sought in that novelette.  Just couldn't resist making them, and so glad I did after eating about 100 of the little delights for breakfast with my hot cocoa.  They are just small cream puffs without the filling, and baked with coarse or pearl sugar on top.

Crispy Rice and Eggs for Stir

 Lots of reviews going on for this book, Stir - My Broken Brain and the Meals That Brought Me Home, by Jessica Fechtor, and due to it being our current Cook the Books Club selection, I'm joining the crowd, and delighted to do so. It was a book I hadn't thought to really enjoy. As Fechtor herself says:

"When I tell people that I am writing the story of a blocked and broken brain --- and oh, by the way, there will be recipes, too --- I get some strange looks.  Food is not supposed to top the list of things you think about, apparently, when you're recovering from a near-fatal brain explosion."

Surprisingly, to me anyway, it was a terrific read, due to the author's straightforward account, evocative writing, and her ability to keep a sense of perspective, objectivity and (gallows?) humor through a truly horrific time.  All that and the fact that we know she does get better in the end.

Cinnamon French Toast with Fresh Mango

 A sublime Cinnamon French Toast with Mangoes, courtesy of Curtis Stone, our featured chef at IHCC (I Heart Cooking Clubs), where this week's theme is Local and Seasonal.  It would not be possible to go more local and seasonal than mangoes at the moment.  Bob picked an enormous bagful from our tree yesterday, and it is now up to me to deal with them.  Even after all the giveaways there is still a lot.

Smoked Salmon Omelet with Feta and Beet Relish

This scrumptious little number is a brunch, breakfast, or in my case actually, a dinner recipe, for Sunny Side Up! our IHCC week's theme, taken from Curtis Stone's cookbook,  Good Food, Good Life.  And it is.  Good  food that is.  Bob is usually only around for breakfast on Sundays, a bit late for this posting, so rather than do it all up just for myself, it was a lovely dinner for two.

Absolute Best Jalapeño Cheddar Corn Muffins, Ever

I may as well admit right here to an addiction for real fluff, as far as some (not all :)) of my reading goes.  What the hey, it's also called light entertainment.  Or the written version of daytime soaps I suppose.  Along those lines are some that feature food.  Such as Christine Wenger's Comfort Food Mysteries, of which my latest read was Diners, Drive-ins and Death.

Our plucky heroine owns, runs and cooks the graveyard shift at the Silver Bullet Diner, as well as renting out 11 vacation cottages by the lake, and investigating various murders in her spare time.  She's also in denial about her love for the local sheriff in his white Stetson and cowboy boots.  Trixie serves up Diner style, basic comfort food, and the books include some recipes at the end.

Mostly not my sort of recipes, but substitutions can always be made.  For instance the Potato-Cheese Soup sounded pretty good, in which I'm sure Velveeta cheese is not absolutely necessary.   Indeed,  I almost subbed out the creamed corn in these comfort food muffins.  But the can's ingredient list seemed okay, and I went with the flow.

And just saying, these muffins cannot be beat, or raved on enough.  Tender, moist and so flavorful, even comforting, though they weren't mentioned in the book. We get a twice monthly little coupon book with recipes included, from a local supermarket, and I was snagged by their Jalapeño White Cheddar Cornbread in the latest edition.  They looked like they might be good, though should have been called muffins, being that they're baked in a muffin tin.

Crabby Patties or Don't Look Gift Crabs in the Mouth

It all started with a gift from Alaska, air-shipped frozen, crab.  A lot of it.  Bob is not too happy with shellfish, or any fish really, unless it's ahi tuna, small amounts of mahimahi or ono.  But he is a Sponge Bob fan, so I said we were going to have Crabby Patties!

Coincidentally, I was at the hairdresser's that day,  flipping through magazines, waiting for my turn, and spotted a recipe for "crab cakes".  Yes and almost copied it out by hand.  But, having joined the techno age, realized in time that my iphone would do it for me. Perfect timing for our crab.

I emailed my friend, Linda, to see if she would like to help with all that prying out of meat from shells, for a good share of it. Thus a crabby party was hatched.  Good kitchen shears were useful, ice pick, pliers and nutcracker.  We set to work, ending up with 3 pounds of shelled crab meat.  And relaxed after with glasses of lemon mead and chips.

Sorry Bob for a very crabby week-end, ha ha.  We had not only the Crabby Patties, but crab with melted butter, lemon and new potatoes, Crab Quesadillas and Crab Salad Niçoise.   I hear Linda enjoyed her share as well.

Green Mango Clafoutis

This is being posted just to encourage you all to try, if you haven't already, a Dutch Baby, often known as Clafoutis, or just big puffy pancake with fruit of some sort on the bottom.  In my case sliced green mangoes.  You may also use green apples, tart plums or what have you.

Part of this is a sad commentary on human nature.  We had lots of green mangoes at our market, and when I asked where all the ripe ones were, was told, ripped off from the orchards!  People steal fruit in the night.  Unbelievable.  Well not really, thievery being what it has always been.

So we got green ones, as I had used them before in pies (just like tart green apples) as well as for Dutch Babies.  Just fantastic, tartness with sweetness, the caramelized fruit in a bit of butter, topped with puffy cream puff like pancake. 

This breakfast treat is simplicity itself, whips up so easily, trust me, and is nicely impressive, served at once.  You don't want to let it wait and deflate.

Green Mango Clafoutis

2-3 cups sliced tart fruit (depending on the size of your skillet - you want to cover the bottom)
1-2 tablespoons butter, plus 1/4 cup butter
1- 2  tablespoons sugar

Set oven to 425 F.  Melt the 2 tablespoons butter in an oven-proof skillet, add fruit and sugar.  Cook and stir until slightly softened, then add remaining butter, let melt and stir.

For the Clafoutis batter:
3 eggs
3/4 cup milk
3/4 cup flour

Meanwhile, put eggs into blender and run at hi speed for 1 minute, with blender still running, add milk gradually.  Then slowly add the flour and continue whirling for 30 seconds more.  Pour batter over fruit.  Now bake until puffy and browned, about 30 minutes. 

That's all, enjoy!  Especially nice if your sous chef has fried sausages or bacon to accompany it.

Cheesy Bacon Scones, Oh Yes!

Truthfully, I don't know what put it into my mind to combine cheese and crispy, crumbled bacon in scones.  The idea just showed up, and rather than fight it, we followed through.  Very glad for the impulse, whatever its origin, a stunning combination in a breakfast scone.  Also, they are very quick and easy to put together.

Thomasplitzchen Buns or Fruit Spirals

As I began to read our current Cook the Books Club selection, The Baker's Daughter, by Sarah McCoy, I became more and more drawn into the story, both for its own sake, and then especially after remembering that my own mother was a German baker's daughter.  Her father's father came from Germany in the latter part of the 19th century, migrating to Minnesota, and from there his son, her father, Charles Ulmen, moved his young family to California around 1910, where he opened a bakery, which morphed into a cookie factory.

I know they made a variety of cookies, at least one of them chocolate, based on an old family story of my uncle's raid on the bakery supplies.  The little guy ate enough chocolate to make himself sick, and never wanted any more for the remainder of his life.

Previously my genealogical research had been confined to my father's side, so this was an encouragement to dig into my mother's history.  Why did her grandfather leave his home in Europe, and exactly when.  Lots more remains to be discovered.

This book was a fascinating tale of life in Germany during the World War II years, from one young girl's perspective, and all through it we are tempted by the descriptions of delicious breads and pastries in their family bakery.  I was inspired to attempt them all.  Which might just happen, eventually.

Guava Dutch Baby or Clafouti Reprise

This is guava time in Hawaii, which I love as it gives me opportunities to update old recipes and try new ways of cooking and using guavas.  Also, I need to remember to freeze them when not immediately making something.  Then we can have Guava Cobbler or Dutch Baby or whatever at other times of the year.  Yes, duh.

The recipe I posted previously, for Dutch Baby, was an adaptation using sourdough starter.  This is the regular recipe, which I think is better (it puffs up folks), so a reprise of what I posted last year.  If you want your Clafouti to puff up nicely, the fruit needs to be on the bottom.  Which is also just easier.  And, if by this time you are saying to yourself, "...mumble, mumble, mumble..Dutch Baby...mumble, Clafouti??? What the heck is this??"  The answer is a big, fat pancake that puffs up from the three eggs in there.  Simpler than a pancake, as no baking powder needed or individual frying. 

Peanut Butter Cream Scones

Sometimes my cooking adventures turn out to be an object lesson.  To me at least.  A few weeks ago I had the urge to make some peanut butter scones, because they would go so well with jelly, of course.  And, after searching for a recipe, settled on one that sounded pretty yummy.  With oats and chocolate chips, buttermilk, etc.  There were a lot of things I don't usually add to scones.  They inspired me to make even more changes.  Result: not the best.  Crumbly, fiddly to make.

So, this morning I decided to go back to my usual cream scone recipe, and just sub out peanut butter for the butter.  Cut it in as though we were cutting in butter, add the cream, and pat it out.  Yea!  A keeper.  And, because I'm so nice, I'm sharing with you.  And, don't you know, they are totally low calorie?  :)

Baked Guavas Stuffed with Cranberries and Sausage

These were originally meant to be Baked Stuffed Apples, as per Carolyn Hart's fictional character, the handsome, all around fantastic, Max Darling in Death Walked In.  A breakfast surprise he whips up for his wife.  How cool is that?  However I thought, this is Hawaii, and there are guavas at the moment, for which I have been feeling semi-guilty, due to neglect.  Hey they just were not calling my name.  Jam, chutney, compote, too cool for ice cream, been there, done that, boring.  But this, oh boy, oh boy, the potential!  Baked Guavas, stuffed with that sausage and cranberry combo, maple syrup drizzled over the tops.  As Rachel Ray would say, yum-o!

And they were, for sure, trust me, etc.  It was one of those experiments that come out just right the first time.  Tender, juicy, not too sweet, not too tart, flavorful ....deliciously perfect.  I did a riff off  Rachel Ray's recipe, due to Ms. Hart not providing one.  I will provide her version with my changes noted, and you can vary at will.

Since guavas are nicely tart, I skipped the vinegar, as well as the herbs, mustard, oil, salt and pepper.  You might want all those with apples, depending upon the flavor and sweetness of your fruit.

The Best Granola You Will Ever Eat Recipe

I was not satisfied with my old granola recipe, or any of the other versions attempted lately, and decided to do a bit more good old-fashioned research, online that is.  What finally called out to me from the Google stream was the funny Traveler's Lunchbox story of Melissa's search for the perfect cereal.  A must read.   After giving her recipe a try, I found it to be truly as fantastic as claimed, the best granola.you will ever eat.  Ever. Totally worth all of her experimenting to find that secret formula.  The "Lip Lady's" secret recipe is a secret no more.  Nice crunchy clusters full of flavor, goodness.

 It is pretty hard to tell from a photo how good a particular granola is, but I want to encourage you to give Melissa's version a go.  Having tried umpteen varieties of this popular breakfast food myself , you can believe me when I say, at the risk of being repetitive, it is the cook-off champion.

Guava Dutch Baby or Clafouti Goyave with Sourdough Starter

I have always called this a Dutch Baby, but you may know it as Clafouti.  The recipe is pretty much the same, and you probably don't need me to post that, as it's been done, a lot.  This is a version, using once again that ever present sourdough bread starter, lurking in my refrigerator.

When I am going to make bread (usually about once a week), a few days ahead of time I put a small portion of starter in a separate jar and begin to feed it more, leaving the jar out on my counter, and put the rest back in the fridge.  Every time before feeding that new batch, about half of it is first poured back into the "mother" starter, kept in the fridge.  This is the accumulating, lurking entity I am talking about.  It takes some attention and culinary creativity putting it to good use, i.e. English muffins, crumpets, pizza, coffee cake, flatbread, pancakes, all of which I have posted about, and now this Dutch Baby or Clafouti thingy.

As two lovely guavas were ready to fall off the tree, I thought of adapting a favorite breakfast dish - the Dutch Baby (who knows where that name came from).  The recipe is very simple, with 3 eggs and equal portions of flour and milk (3/4 cup), whipped up in a blender.  The idea on this version was to sub out the flour and milk for a cup of starter,  plus a small portion of milk to bring the batter to a similar pancake consistency.