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Archive for August, 2012

Fall Scones

Every year when August rolls around, I begin to yearn for fall and all that this new season will bring….So, with thoughts of fall, I have commenced to explore and search for the perfect autumn  gingerbread scone….

I started with a basic recipe from my favorite chef, Ina Garten, the Barefoot Contessa…..The first batch fell short of the tasty spiciness of my favorite gingerbread cookies…..

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Thinking I needed to increase the spices, I doubled just about everything…..ginger, cinnamon and cloves…..that was not completely the answer…..something was missing!

I realized I was missing the main ingredient, molasses….so I cut back on the heavy cream and added a bit of molasses…..not enough….try again and add more….

With the third batch under my apron, and with my boys and Rod eating numerous scones, I tried one more time…..

Yeah!!! All the flavors seemed to come together and I now have a tasty Gingerbread Scone!!!

Our plan is to offer this scone at The Simple Farm, in Scottsdale, in September/October.

 

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It is Friday night and we are eating pizza, chicken pesto pizza that is! To keep the house just a little cooler, we put the pizza stone on the Bar-b-q and turned up the heat to 500 degrees. It works great!!!

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The pizza shell is made from fresh ground wheat berries and King Arthur unbleached flour. A little fresh chopped garlic is added to the dough to bring a superb garlic flavor to the pizza. Fresh garden pesto is spooned over the top, sprinkle black pepper and salt over the pesto, fresh grilled chicken and freshly grated cheeses. YUM!!

 

The 500 degree pizza stone gives the pizza a wonderful crispy crust that makes the perfect pizza.

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Wonderful Dinner!!!

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Always the freshest ingredients

Grano de Vida grows fresh basil in the garden to create Tomato Basil Baguette.

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Exquisite Scones

Exquisite Scones

These delectable buttery scones are now available at the Simple Farm in Scottsdale.

Just off the 101 freeway, on Cactus Rd

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Tomato Basil: The taste of an Italian summer garden captured in a baguette. This Italian bread begins with the finest quality King Arthur unbleached flour. Add handfuls of fresh, out of the garden basil, freshly hand ground peppercorns, and sun dried tomatoes and put it together with olive oil, salt and yeast to make an incredible crunchy baguette. The dough is lovingly nurtured for over 20 hours then shaped into long loaves and baked to perfection. A  divine bread for dipping in olive oil, topping with cheese, or along side your favorite summer salad. Each baguette is 8 oz.

All Grano de Vida breads can be purchased at “The Simple Farm” in Scottsdale.

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