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Month: November 2016

Kale Persimmon Salad with Black Garlic Dressing

Kale Persimmon Salad with Black Garlic Dressing

Kale Persimmon Salad with Black Garlic Dressing

After days of indulging in holiday foods for Thanksgiving, it’s time for me to get back to salads for lunch, like this Kale Persimmon Salad with Black Garlic Dressing.  One of the many great things about living in this part of the PNW is that the climate is mild enough a winter garden is possible.  This year, we have a small pot of winter lettuce, some spinach, a few cauliflower, and some lacinato kale growing.  I have to say though, I much prefer lacinato kale’s alternative name: dinosaur kale.  I can completely see this leafy green with its bumpy foliage being munched on by dinosaurs in prehistoric times.

Here’s what mine is looking like right now:


I’ll admit that the winter garden veggies don’t grow as fast as their summer counterparts, but there’s still something lovely about going out this close to December and harvesting greens for a salad, which is exactly what I did to make this kale persimmon salad with black garlic dressing.

I’m also still mildly obsessed with black garlic, so couldn’t resist seeing how it would pair with some balsamic vinegar in a dressing.  The combination is absolutely yummy, especially with the sweet counterpart of the persimmon and the crunch of the chopped almonds.


Kale Persimmon Salad with Black Garlic Dressing


    For the Salad
  • 1 bunch lacinato kale
  • 2 fuyu persimmons
  • 1/4 cup chopped almonds
  • For the Dressing
  • 1 large black garlic clove (or 3 small ones)
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste


  1. Smash the black garlic into a paste. Add the black garlic paste, olive oil, balsamic vinegar, and salt and pepper into a jar and close with a lid. Shake until combined.
  2. Tear or cut the kale into ribbons. Dress with two to three tablespoons of the dressing and work the dressing into the kale with your hands. This softens up the kale considerably. Chop the persimmon into a small dice and add to the kale/dressing mixture. Top with the almonds and enjoy!
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Red Kuri Squash Risotto

Red Kuri Squash Risotto

After a  holiday break and several days of leftover turkey breast for lunch and dinner, I’m well ready to go back to work on Monday and enjoy this red kuri squash risotto for lunch.  The break was wonderful – I spent a lot of time cooking (no surprise there) and some time working on the blog, reading, and putting up Christmas decorations.  I also feel like I did somewhere around 100 loads of dishes – but that might be a slight exaggeration!

I am definitely ready for a recipe with winter squash again.  I’ve been saving the red kuri squash risotto recipe for a week when I know I want something warm and cozy at lunch.  It will also be sweet relief when I’m catching up on emails and projects on Monday.  Red kuri squash lends such a subtle squash flavor.  I roasted the squash using the easy technique I also use for pumpkins (see the recipe here).  The roasted squash left me with two cups – I used one cup for the red kuri squash risotto and froze the other cup for later use.  This risotto also freezes really well, making it a perfect make-ahead lunch.  Here’s to a productive week ahead with great lunch!

red kuri squash risotto

Red Kuri Squash Risotto


  • 2 tablespoons butter
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1/2 cup cooking sherry, white wine, or dry Vermouth
  • 5 cups vegetable stock or chicken stock
  • 1/4 cup grated Parmesan cheese
  • 1 cup red Kuri squash puree
  • 1 teaspoon salt


  1. In a small saucepan, heat the chicken stock to a simmer. Leave it simmering.
  2. Meanwhile, in a medium saucepan, melt the butter. Add the minced shallot and cook until the shallot is fragrant. Add the Arborio rice and cook, stirring frequently, for 2 minutes. Add the sherry, white wine, or Vermouth and cook over low heat until it is absorbed.
  3. Add 1 cup of the simmering chicken stock to the rice and stir off and on until the stock is absorbed. Continue to add 1 cup at a time, stirring and simmering, until all the stock is incorporated or until the arborio rice is to your preferred level of doneness. Take the risotto off heat and add the Parmesan cheese and red Kuri squash puree, stirring to incorporate.
  4. Serve with a a bit of grated Parmesan cheese. Enjoy!
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Biscuits and Gravy with Cacio e Pepe Scones

Biscuits and Gravy with Cacio e Pepe Scones

If you are looking for a post-Thanksgiving brunch recipe that doesn’t involve turkey, look no further than biscuits and gravy with cacio e pepe scones.

For some years, I’ve wanted to make the perfect biscuit, which is basically the biscuit of nostalgia – the biscuit that my grandmother used to make.  I watched her make biscuits for years: in fact, my first cooking experiments were rolling out a bit of biscuit dough and adding sprinkles and other oddball ingredients to them.  My grandma would dutifully bake these biscuit cookies along with the biscuits for dinner and I’m sure that my grandfather equally dutifully would eat and praise them.  For as long as I watched, though, I don’t actually remember what ingredients she used.

My husband, Clay, experiences the same nostalgia.  He has a biscuit memory from his grandma’s cooking, which we haven’t been able to pinpoint or reproduce, though we’ve tried.  I realized, though, after making scones some time ago that my scone recipe is remarkably biscuit like: light, fluffy, and buttery.  I’ve wanted to try out a savory scone/biscuit and then make gravy.

So this weekend, make up a batch of cacio e pepe scones and smother them in sausage and gravy – you won’t be disappointed and I think both our grandmothers would approve.

biscuits and gravy


Biscuits and Gravy with Cacio e Pepe Scones

Cacio e Pepe Scones
Makes 12 scones

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground black pepper
1/2 cup butter
1 cup shredded Parmesan cheese, Pecorino Romano or similar
1/2 cup heavy cream
1 egg

Preheat the oven to 400 degrees.

In a medium bowl, combine the flour, baking powder, salt and black pepper.  Cut the butter into slices.  Add the butter into the dry mixture and either use a pastry cutter or your hands to incorporate the butter until it forms pea size chunks.  Add the cheese and mix it in.  Add the heavy cream and egg gently incorporating until all the flour/butter mixture is wet and sticks together in a shaggy dough.

Turn the dough out onto a parchment lined baking sheet and form into a circle.  Cut the dough into twelve pieces that radiate out from the middle of the circle.  Gently separate each piece – you want just a bit of space between each scone so that they can rise.

Bake for 20-25 minutes or until the tops of the scones are golden brown.  These can be frozen and reheated wrapped in aluminum foil at 350 degrees for about thirty minutes.

Cream Gravy with Sausage
Serves 4

6 links cooked sausage, cut into small pieces.
1 tablespoon drippings from the cooked sausage
1 tablespoon olive oil
2 tablespoons flour
1 1/2 cup milk
Black pepper to taste

Heat the drippings and oil over medium heat in a small saucepan.  Add the flour a bit at a time, whisking constantly.  The flour may clump a bit and that’s fine.  Once all the flour is incorporated, add the milk slowly, continuing to whisk.   Bring to a low simmer and cook until the gravy begins to thicken.  Stir the entire time to keep the milk from burning.  When the gravy is to your preferred consistency, take off the heat and add the sausage.

Serve the cream gravy with sausage over one or more Cacio e Pepe scones, split in half.  Enjoy!

This post is linked to Cook Once Eat Twice November at Searching for Spice.  Check out the other great recipes!


Cranberry Poblano Pepper Relish

Cranberry Poblano Pepper Relish

Cranberry Poblano Pepper Relish is a spicy sweet recipe that can do dual duty as a relish for a turkey sandwich or can dress up a cheese and crackers as a holiday appetizer.  This is my homage to my dual roots: the poblano representing the Southwest where I lived for years and the cranberries my adopted PNW home.

I never gave much thought to where cranberries came from before I moved to Oregon, when I first saw a cranberry bog along the coast.  It turns out that  seven percent of the cranberries produced in the US come from Oregon from the southern coastal region.  I bought my first Oregon cranberries seven years ago from a local farm – the first time I’ve ever bought unpackaged cranberries by the pound.  This resulted in bags of frozen cranberries and lots of cranberry related preserves.

I found cranberries from Oregon this year at New Seasons, which is a PNW natural foods chain.   Rather than going crazy and buying more cranberries than I can possibly use in a season, I bought just enough for cranberry sauce and cranberry poblano pepper relish, with a little to set aside in the freezer for baking later in December.

If you are looking for a last minute Thanksgiving recipe to use up excess cranberries, this cranberry poblano pepper relish is perfect and pairs very well with leftover turkey on a sandwich.  It is also worth pinning for use in December for an easy appetizer when paired with cream cheese or brie and crackers.

Cranberry Poblano Pepper Relish


Cranberry Poblano Pepper Relish

2 cups fresh or frozen cranberries
1 poblano pepper
Juice of 1 lime
1/2 teaspoon cumin
1/2 teaspoon coriander
4 teaspoons brown sugar

Chop the cranberries and poblano pepper finely.  (Alternatively, process both in a food processor to chop finely).  Add the lime, cumin, coriander and brown sugar and combine.  Enjoy!



Mini Pumpkin Pies Four Ways

Mini Pumpkin Pies Four Ways

Like many American families, my family had distinct Thanksgiving traditions and rituals, particularly around food.  This mini pumpkin pies blend new traditions and old, giving a nod to healthier eating with small portion sizes, along with sharing two traditional pumpkin pie recipes from my maternal and paternal grandmothers.

As a child, I had a weird relationship with pumpkin pie.  I can remember being as young as three or four and absolutely hating pumpkin pie – I don’t know if it was the texture or the taste that was the problem, but I was not having it.  Somewhere around the age of five, though, my maternal grandmother decided to tell me that pumpkin pie was really chocolate pie.  I could buy it – the color was right, and that year, I ate pumpkin pie.  I don’t know exactly when they told me the truth, but I do know that by the time I was older, pumpkin pie was one of my favorite holiday treats.

I was very close to my maternal grandparents and less so with my paternal grandparents.  My grandma on my mom’s side was the primary Thanksgiving chef, though it was my grandfather’s responsibility to mash the potatoes and my mother usually made a pumpkin praline pie each year to contribute to the feast.  My grandma made the most perfect pie crust and it wasn’t until I was an adult that I realized her secret was adding in just a bit of apple vinegar to help the crust puff.  Her pumpkin pie had more sugar in it – I’ve cut the sugar down quite a bit, as too sweet is not to my taste.

The pumpkin praline pie was my paternal grandmother’s recipe.  It’s not a recipe I’ve seen widely reproduced, so I’m not sure if she got it from her mother or from a cookbook or a friend.  I do know that it is a rich, beautiful recipe that blends brown sugar, pecans, and butter in a layer under the pumpkin, giving the pumpkin a hint of nuttiness.  My paternal grandmother would make the recipe with either walnuts or pecans.  The variation with walnuts was born of thrift – pecans could be too expensive for the era in which this pie was conceived.

This year, I decided to create a homage to both grandmothers and to both my younger and older selves by making mini pumpkin pies with four variations: a pumpkin pie using my maternal grandmother’s recipe, a praline pumpkin pie using my paternal grandmother’s recipe, a chocolate pumpkin pie (for my five year old self), and an eggnog pumpkin pie to celebrate changing tastes and the fact I’m old enough to buy and add booze to my pie.   Note that if you choose to make all four variations, you’ll end up with a lot of mini pumpkin pies – each variation makes approximately 36 pies.  You can, however, take the basic pumpkin pie recipe and make three of the four variations from the one pie recipe: the basic pumpkin pie, the praline pumpkin pie, and the chocolate pumpkin pie.  Simply split the basic pumpkin pie mix into three bowls, leaving one without add-ins, adding the praline mixture to the base of one, and adding the cocoa powder and crème de cacao to the third.   The really good news about the mini pumpkin pies is that they freeze beautifully and can be made in advance of Thanksgiving.  Simply let them sit in the fridge for a few hours before dinner and they will be ready in time for dessert.



Mini Pumpkin Pies Four Ways

Basic Pumpkin and Pumpkin Praline

Mini Pumpkin Pies
Makes 36

Perfect Pie Crust
3 cups flour
1 ½ cups salted butter (if using unsalted, add ½ teaspoon salt to the dough)
1 ½ teaspoons apple cider vinegar
½ cup cold water

Mix the flour and the salt (if needed).  Cut the butter into chunks and add to the flour.  Using a fork, a pastry cutter, or your hands, mix the butter into the flour so that there are pea size chunks of butter throughout.  Don’t over mix.  Add the apple cider vinegar and a tablespoon of water at a time until the dough starts to stick together.  Use a spoon or your hands to mix the dough until it sticks together and is manageable.  Put the dough in the fridge for two hours.

Basic Pumpkin Pie
½ can of evaporated milk
1 cup pumpkin puree
1 egg
¼ teaspoon salt
¼ cup brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla

Preheat oven to 350 degrees.

Combine all ingredients in a mixing bowl and stir until they are combined.

Split your dough into 36 small balls of roughly the same size. Flatten each out and either roll or stretch until they are large enough to fill a mini-cupcake/muffin pan cup.  Flute the dough around the top of the cup.  Pour the pumpkin pie mix into each cup, filling to the top.   Note: if you have only one mini-cupcake pan, put 12 of the dough balls into the fridge, along with the remaining pie mix and bake in two separate batches.

Bake for 40 minutes or until the pie mix is set (or a knife inserted into a mini-pie comes out clean).  Let cool completely.  If not eating right away, either freeze or store in the refrigerator.  Enjoy!


Pumpkin Praline Pie
Basic Pumpkin pie mix from above
1/3 cup brown sugar
1/3 cup chopped pecans
2 tablespoons butter

Combine the brown sugar, pecans, and butter in small bowl.  The mix should form a crumb.  Fill the muffin pans with dough as above.  Place a scant teaspoon of this mixture at the base of each dough cup.  Fill each cup with the basic pumpkin pie mix and bake as directed above.

Pumpkin Chocolate Pie
Basic Pumpkin pie ingredients from above
1 tablespoon cocoa powder
1 teaspoon crème de cacao

Add the cocoa powder and crème de cacao to the basic pumpkin pie mix.  Fill the muffin pans with dough as above and fill each with the pumpkin chocolate pie mix.   Bake as directed above.

Eggnog Pumpkin Pie
¾ cup eggnog
1 cup pumpkin puree
1 egg
¼ teaspoon salt
¼ cup brown sugar
1 teaspoon rum
1 teaspoon nutmeg

Combine all ingredients and mix well.  Fill the muffin pans with dough as above and fill each with the eggnog pumpkin pie mix.  Bake as directed above.

Note – if you don’t want to make mini-pies, each recipe and variation above will make one pie.  If you are making one full-size pie, reduce the dough ingredients to 2 cups flour, 1 cup salted butter, 1 teaspoon apple cider vinegar and ¼ cup cold water.   Baking time will be 50 minutes for a full sized pie at 350 degrees or until set.

This post is linked to the Saucy Saturday #71 Linky Party.  For more wonderful holiday recipes, check out the hosts’ sites:

Take Two Tapas, La Petit Chef, Mid-Life Croissant and The Flavor Bender

Lentil and Delicata Squash Bowl

Lentil and Delicata Squash Bowl


This is the weekend before the Thanksgiving food storm here in the US.  You might be (like I am) getting ready to grocery shop and start the pre-cooking process to get ready for the upcoming Thursday feast.  You might be preparing to test out a cream gravy with sausage recipe and getting ready to  buy up dozens of eggs to make pumpkin pies, Black Friday brunch, and fruitcake.  You might be contemplating making marshmallows and gingerbread as a prelude to the next big holiday, because let’s face it: Thanksgiving is the gateway holiday to all manners of foodie sin.  Seriously – how great is that?

But just in case you need a little break between the turkey and the Christmas ham, you might re-purpose some of the seasonal veggies you have lying around and make this Lentil and Delicata Squash Bowl.  Beluga lentils are cute, tiny lentils that cook quickly and have a nutritional punch.  Delicata squash is just wonderful – largely because you don’t have to peel it and can roast it up in no time at all.

I’m linking this recipe up to My Legume Love Affair #101, courtesy of Briciole and Lisa’s Kitchen and encourage you to take a look at the other legume recipes that are being added. Susan, of  The Well Seasoned Cook started My Legume Love Affair and I encourage you to check out her page.


Lentil and Delicata Squash Bowl

Serves 4

1 cup beluga lentils
2 cups water
1 teaspoon salt
1 Delicata squash
2 parsnips
1 tablespoon olive oil
1/2 cup almonds
2 avocados
4 hard boiled eggs

Tahini Dressing
1/2 cup tahini
1/2 cup water
Juice from 1/2 a lemon
Pinch of salt
A few grinds of fresh pepper

Preheat the oven to 375 degrees.

Bring 2 cups of water to a boil in a small saucepan.  Add the lentils and salt, cover, and turn the heat down to a simmer.  Simmer for 20-25 minutes or until lentils are soft and water is absorbed.  Set aside.

While the lentils are cooking, prepare the squash and parsnips.  Cut the squash into 1/2 inch slices and de-seed each slice.  Cut the parsnips into cubes.  Put the squash and parsnip cubes in a single layer on a parchment lined baking sheet and drizzle with olive oil.  Roast for 50-60 minutes, flipping the squash and parsnip cubes once so both sides get golden brown.

Make the tahini dressing by combining the tahini, water, lemon, salt and pepper in a small bowl or jar.  Whisk until thoroughly combined.

To assemble the bowls, split the lentils between four bowls.  Divide the squash, parsnips, avocado, almonds, and hard-boiled eggs between each.  Spoon the tahini dressing over the top and enjoy!



Roasted Persimmon Old Fashioned

Roasted Persimmon Old Fashioned

Persimmons are one of my favorite fall fruits.  I’ll gladly eat a Fuyu persimmon as a snack for lunch or with a few slices as part of a green salad.  I also like to add persimmons to my cocktails and am always exploring new ways to prepare these lovely orange fruits.  Recently, I came across a recipe that involved roasting the persimmons first before using them.  This led to me trying it out and using the result for a Roasted Persimmon Old Fashioned.

Fuyu persimmons are squat, round fruit that can be eaten when they are still quite firm.  I prefer this type of persimmon to the Hachiya persimmon – I’ve unfortunately eaten one of these when it wasn’t ripe yet and the resultant lip puckering was not pleasant.  To say that the Hachiya persimmon is astringent if it’s not ripe is an understatement.

I had a handful of Fuyu persimmons left in the cupboard that I needed to use up before I traveled last week.  I roasted one of them, muddled the result and added in whiskey and orange bitters.  The result was a slightly sweet fall cocktail that was great for a lazy rainy night.


Roasted Persimmon Old Fashioned
Serves 1

1 roasted Fuyu persimmon, peeled (see below)
2 ounces whiskey
3 or 4 drops orange bitters

Muddle the persimmon and whiskey in a cocktail shaker.  Add the bitters and ice.  Shake and then serve over ice.  Top off with club soda if desired.  Enjoy!

Roasted Persimmon
1 Fuyu persimmon
2 teaspoons vanilla

Preheat the oven to 400 degrees.

Cut the top off of a Fuyu persimmon and put it in a baking dish.  Drizzle vanilla over the persimmon.  Roast for 45 minutes or until the persimmon is soft and slightly brown.

Mulling Spices Blend

Mulling Spices Blend


Mulling Spices make a great homemade holiday gift and this Mulling Spices Blend is particularly festive.  Mulling spices can be used for both mulling wine as well as apple cider.  I’m a fan of mulled wine using a bold wine, like a zinfandel or a grenache.  You can also mull white wine.

My special blend has a very fruit-forward flavor, achieved by including dried hibiscus flowers and dried orange rind.  I also added in juniper berries, leftover from the last time I made my own pickling spices.  Cardamom seeds, cloves, cinnamon and star anise round out the mix.



Mulling Spices Blend
3 tablespoons juniper berries
2 tablespoons whole cardamom seeds
2 tablespoons dried hibiscus flowers
2 tablespoons dried orange peel
2 tablespoons whole cloves
2 whole cinnamon sticks, broken into small pieces
5 whole star anise pods, broken into smaller pieces

Combine all the ingredients and keep in an airtight jar.  Use 1 tablespoon per glass of mulled wine or cider.

To mull wine or cider, place the mulling spice blend in a tea infuser.  Place the tea infuser in a small saucepan with wine or cider.  Bring just to a simmer and then remove from the heat.  Remove the tea infuser.  Serve in mugs with cinnamon sticks for garnish.  Enjoy!

Eggnog Ricotta Pancakes

Eggnog Ricotta Pancakes

The holidays are coming, and I’m eager for time to deck out the house with holiday cheer.  I’m also excited about spending lots of time in the kitchen cooking.  So, I bought some eggnog this past weekend, as I was hoping to get a jump on baking for Thanksgiving.  (I promise there is a good Thanksgiving dessert recipe coming soon to the blog that makes use of eggnog).  The weekend got away from me though, so I decided to use some of the eggnog to make pancakes instead.  (Full confession – I ran out of milk and eggnog happened to be handy).

I’m really glad we were out of milk, since eggnog pancakes might just be the best thing ever.  I took one bite of these and started dancing around the kitchen in joy – they are really just that good!  Serve these with a drizzle of maple syrup and a cup of good coffee.  You won’t be sorry.



Eggnog Ricotta Pancakes
Makes 12 small pancakes

3/4 cup flour
1 teaspoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup eggnog
1 egg
1/2 teaspoon vanilla
1/4 cup ricotta cheese

Combine all the dry ingredients in a medium sized bowl.  In a smaller bowl, mix together the eggnog, the egg, the vanilla, and the ricotta cheese.  Add the wet ingredients to the dry ingredients and combine.  If the batter is too thick to easily pour, add 1/4 cup water to the mix.

Heat a cast iron skillet or a non-stick skillet over medium heat.  Spray with olive or canola oil.  Use a quarter cup measure to ladle out the batter onto the hot skillet.  When the batter becomes bubbly on top, flip.  (If you are using a cast iron skillet, you may need to re-oil the skillet between flips).  Cook until both sides are golden.  Enjoy!

Cacio e Pepe Scones

Cacio e Pepe Scones

Cacio e Pepe Scones

Cacio e Pepe scones are my contribution to Food’n Flix this month.  Food’n Flix is a fun blogging opportunity to watch the same movie as other amazing food bloggers and be inspired.  This month’s movie, Burnt, was hosted by Caroline Makes. Burnt is an absolutely quintessential cooking movie about a burned out chef who makes a major come back and finds love and inspiration along the way.

The first time I watched Burnt was on an airplane on my I-Pad on the way to Indianapolis a few weeks ago.  I thought that creating food inspired from this movie would be easy – it’s a movie about a chef and about food, after all, so how hard could it be?  After watching the movie through the first time, I realized it was going to be more challenging than I’d originally thought.  There are so many fast paced camera shots of all the food that the main character Adam, played by Bradley Cooper, plates, serves, and eats that I couldn’t quite figure out what was actually being cooked.  Then I was distracted by the plot line and found myself more engaged with the drama between the characters than the food.  So I watched the movie a second time this past week while I was in Chicago, pen and notebook in hand.  It provided a great distraction from all the real-world drama that was going on with the US election.  So much beautiful food: seared shrimp, bouillabaisse, summer vegetables on ricotta cheese, turbot, beets, oysters, omelettes, mushrooms, beef, lamb.  But my favorite food moment in the film is at the very start when Adam suggests adding chopped sage to a luscious looking bowl of cacio e pepe (cheese and pepper pasta).  I got to thinking about the combination of cheese and black pepper and then even more about food and how it can bring such comfort – whether one is taking care of a chef who has gone on a binge by cooking a simple omelette or if one is just trying to recover from the election hangover.   I love cheese and black pepper and I love scones, so decided to see what would happen if I combined these elements.

I have to say that I’m very pleased with how these scones turned out.  I even went digging through the pantry to find a jar of tomato jam I made last year to see how it would taste on a scone (it’s delicious).  These are so creamy they are nearly biscuit like, so I’m pretty sure we are going to make some sausage gravy next weekend and warm up a few scones in lieu of biscuits.   I also think these would be great with a glass of a robust red wine as a holiday appetizer.



Cacio e Pepe Scones
Makes 12 scones

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground black pepper
1/2 cup butter
1 cup shredded Parmesan cheese, Pecorino Romano or similar
1/2 cup heavy cream
1 egg

Preheat the oven to 400 degrees.

In a medium bowl, combine the flour, baking powder, salt and black pepper.  Cut the butter into slices.  Add the butter into the dry mixture and either use a pastry cutter or your hands to incorporate the butter until it forms pea size chunks.  Add the cheese and mix it in.  Add the heavy cream and egg gently incorporating until all the flour/butter mixture is wet and sticks together in a shaggy dough.

Turn the dough out onto a parchment lined baking sheet and form into a circle.  Cut the dough into twelve pieces that radiate out from the middle of the circle.  Gently separate each piece – you want just a bit of space between each scone so that they can rise.

Bake for 20-25 minutes or until the tops of the scones are golden brown.  Enjoy!