Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
Hope everyone is enjoying Super Bowl weekend!
These delicious scones were Dave’s idea for a breakfast last weekend, and anyone who’s had his cheese souffle will tell you that he knows his way around a good breakfast:
These will definitely be making it into the frequent rotation. They were just the right amount of salty-savory for the morning.
This recipe is adapted from King Arthur Flour‘s website. Here’s what you need:
Preheat your oven to 400 degrees, and mix your dry ingredients together (besides the cheese, onions and bacon). Crumble the butter into the flour mixture with your fingers or a pastry cutter.
In case you were wondering, this is what a full cup of cheddar cheese will look like. Never can have too much.
Once you’ve crumbled the butter, add the good stuff (cheese, bacon, onions) and stir to make sure everything is coated in flour. Then, slowly add the half and half until the dough comes together. It should not be a wet dough, and if you think it will be too wet, don’t add all of the half and half. If you’ve gone too far, just add a little bit of flour. It should be easily handle-able and not sticky.
Flatten the dough into a round, 1.5-inch-thick disc and use a pizza cutter to slice into six wedges. Bake for about 20-25 minutes.