Driving through Motley Minnesota from Fargo on the way to Minnetonka
Stopped for a late Breakfast/Early lunch
Great Little Restaurant "The Country Side" serves great Breakfast and Lunches
We then Stopped in at Moreys Fish House in Motley Mn - I used to work there in the 80's as General Sales Manager.
Best Smoked Fish I've ever had - Quite a story behind the beginning of Morey's
OK I'm Definitely Prejudice - BUT My wife makes Scones that are better than anything you can get at most bakeries or Restaurants
This is one recipe that you should try to follow as close to the precise measurements as possible - it just works better - so here goes
2 cups all purpose flour
1/3 cup granulated sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon kosher salt
6 tablespoons cold butter, cubed (small pieces)
2 large eggs, lightly beaten
1/3 cup plain Greek yogurt - a good thick Greek style works best - ( I think)
3 teaspoons vanilla extract
1/4 teaspoon almond extract
3 tablespoons lemon zest - use Myers lemons if available
1 tablespoon melted butter
1 cup powdered sugar
2 tablespoons butter, melted
3 tablespoons fresh lemon juice - Again Myers Lemon Juice if you have it - Its Sweeter
1/2 teaspoon lemon zest
Preheat oven to 375° F. Line a baking sheet with a silicone baking mat (or parchment paper). Set aside.
In the bowl of a food processor add flour, sugar, poppy seeds, baking powder, salt. Pulse for 3 seconds just to combine the ingredients. Add the butter. Do 3-1 second pulses. You still want to have chunks of butter. So don't over do it. You can use a pastry blender to cut in the butter if you don't want to use a food processor. Empty the flour mixture into a big bowl.
Add the eggs, yogurt, vanilla, almond extract, and lemon zest to the flour mixture. Stir to combine everything. The dough will be slightly sticky, but not much.
On a lightly floured surface, pat the dough into a circle that's 1 inch in height. Using a knife, cut 8 wedges. Place the wedges on the baking sheet.
Using a pastry brush, gently brush each scone with the melted butter.
Bake for about 20 minutes or until lightly golden brown along the edges.
While they are baking, make the glaze. Combine all of the glaze ingredients in a medium size bowl and mix to combine.
Remove scones from the oven and let cool for 3 minutes on the pan, and then move to a wire rack to cool for 5 minutes. Drizzle the glaze overtop each scone. 9If you like the Glaze to be on the top - Let cool Completely before Glazing0
you can store these for a couple of days - just keep in an airtight container
First off – I love to make soups – all kinds of HEARTY SOUPS – if it’s not thick I don’t consider it a real soup worth making or eating
So with this in mind remember – each to their own – certain diets have different ideas about this BUT I like it thick!
I always use the ham bone with all of the good stuff on it – DON’T clean the bone.
I usually end up freezing the Ham bone and left over ham from Thanksgiving and/or Christmas – (same with the turkey carcass but more about that on a different Bog) – the time of the year is just right for a good hearty soup when you’re in the mood.
OK – here we go –
First thing – this is important – put the Frozen Ham Bone in a large pot of about six to eight cups of water – enough to fully cover bone by at least two inches and bring it to a boil.
Once has come to a full rolling boil turn down the heat to low and cover the pot and then simmer for at least two hours – three is better – turn off the heat and let it cool until you can put the pot in the refrigerator – overnight
Remove the pot with the ham bone and skim all of the hardened fat from the top – it should be quite easy at this point – once the fat has been removed from the pot – remove the ham bone – (Leave the broth in the pot) and trim off all of the ham that is to be eaten – discard the fatty parts or anything you don’t want it your soup.
On to the next step:
- Using a new larger Pot (If you have one)
- Heat the pot and then put in some oil – not a lot – just enough to sauté the Vegetables for a few minutes
- I use a whole white onion chopped up fairly fine,
- While the onions are simmering away I add salt, black pepper and no other spices.
- While I’m waiting on the onions I chop up about ½ to ¾ bunch of celery – I usually wash the celery and try to keep it whole – not split apart and chop from the top down towards the butt – however coarse you want but I like my celery about a quarter inch at most in width.
- I’m still watching the Onions and if they’re ready – just a bit translucent – I put the celery in the pot and stir it together.
- Next the carrots – I love Carrots in my Split Pea Soup so I use a lot – I use whole carrots – large bags and pick out the ones that look like I want to peel and chop – use however many you want – a little or a lot – you can adjust next time
- As soon as your done chopping – put them in the pot
So you’ve got your onions celery and carrots in the pot plus salt and pepper – now it’s time for the garlic.
- Some people don’t like garlic – some LOVE it – I like it but I use it in moderation. Garlic burns easy and gets bitter – don’t put in until the other vegetables are in – trust me on this
- I use garlic in a little jar all chopped up into pieces – it’s just easier but use what you want
- OK – you’re about half way to the finish with adding stuff
- Put in the ham bone and any (lots) of little ham pieces you saved to add to the soup – try to not have big pieces that won’t fit on a spoon –
- Pour the broth that you still have left in the first pot and add more water than you think – more than just covering the ham Bone – like maybe 2-4 cups or more (think big pot here)
- Finally add the Split Peas – I use green split peas – I just always have – but use yellow if that’s what you’re used to.
NOW – Bring it all to a boil and then turn down to a simmer and cover – the soup will be ready to eat in a couple of hours – depending on if you washed the peas and let them soak overnight – (I recommend this) BUT I like to simmer my soup and let it thicken for three or for hour – That’s why I add extra water in the beginning.
Great place for Breakfast, Lunch and Dinner when you’re hungry in Cambria...Linn’s is the real deal - I love Corned Beef Hash - most times ordering this meal in a restaurant is somewhat disappointing- canned or just no imagination, kind of an afterthought - like “Who eats this stuff” Linn’s is the real deal - picture a corned beef roast in the kitchen with nice meaty hunks carved off to order, red onions - (who knew) and their home made potato cakes all fried up together with a couple of perfect poached eggs on top - you will NOT be disappointed.
When you’re in Cambria ( pronunciation “Cam-Bri-A”) check out Linns - they really are the real deal - anytime for anything- Really