Rank lists are in, 20 days until Match Day! That’s all I’m going to say about that — you can go ahead and read more about it if you like.
I want to share with you one of my oldest, trustiest recipes. These scones redefine the way you think about scones. Most people hear the word and imagine a softball-sized chunk of dry, crumbly carbs that are hardly worth the extra coffee you need to drink to choke them down. No, these are totally different: they’re small, flaky, buttery, and so worth the 30 minutes it takes to make them. They are the perfect way to get a house full of people to appreciate you, and all you have to do is hit the snooze button 3 fewer times.
These guys originally call for an egg wash to make them very pretty to photograph, but in my experience a batch does not last 25 minutes out of the oven, so who cares what they look like. Save your egg for something useful, like dropped in a bowel of ramen or baked into a cake or fried on a burger or one of the other 9274857 amazing things we as humans have figured out we can do with unfertilized chicken ova.
recipe: cream scones
2 cups all-purpose flour
1/4 cup white sugar, plus extra for sprinkling
1 Tbsp baking powder
1/4 tsp salt
1/2 cup dried cranberries, blueberries, currants, or mini chocolate chips
6 Tbsp cold butter
2 large egg yolks
3/4 cup heavy cream, plus another 2 Tbsp
- Preheat your oven to 400°F. Line a baking sheet with parchment.
- In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Stir in your fruit of choice (or chocolate). Grab a pastry blender and cut the butter into the dry mixture, until the butter pieces are about the size of peas.
- In a separate, smaller bowl, whisk together egg yolks and 3/4 cup heavy cream. Pour into the flour mixture and toss with a fork to combine.
- Knead gently and briefly to bring the dough together in two equal portions. Shape each into 4-5″ rounds and slice into 6 triangles for a total of 12 scones. Arrange on the baking sheet, with equal spacing between each scone.
- In the bowl that held the egg yolk mixture, add a couple more tablespoons of cream and stir to pick up any extra yolk. Brush this mixture over each scone, then sprinkle some sugar over the tops. Bake in the preheated oven for 15-20 minutes, until the tops are golden or the scones no longer look/feel raw. Let cool for a couple minutes before enjoying warm.
I tend to like my foods inside of other foods. Fruit salad in a watermelon, soup in a bread bowl, cocktails in a coconut, chocolate mousse in an adorable tiny chocolate cup with accompanying chocolate saucer and spoonlet. Maybe that’s why I’ll always choose pie over cake. I love being able to open up my food and find a delicious surprise inside!
This flavor combination was inspired by my neighborhood donut shop, Dough Loco, which likes to put weird things on top of their awesome yeasty donuts. Go there. But first maybe make this pie.
Recipe: bluebarb rosemary lime pie
For the pie crust:
- 2 1/2 cups all-purpose flour
- 1 tsp white sugar
- 1/2 tsp salt
- 1 cup butter, cold and cut into cubes
- 9-12 tbsp ice water
For the filling:
- 4 cups rhubarb (this was 2 1/2 monster stalks for me)
- 2 cups blueberries
- 1 1/2 cups white sugar, plus extra for sprinkling
- 4 tbsp tapioca flour
- 1 tsp lime zest
- 1 tsp rosemary (last minute addition, so I used dried)
- 1 egg, beaten
- In a large bowl, combine flour with sugar and salt. Cut butter into flour using a pastry blender until butter is the size of small peas.
- Add water to mixture by the tablespoon and toss together with a fork, until dough comes together. Gather into two separate balls, flatten into disks, and wrap with plastic wrap. Store in refrigerator while preparing filling.
- Preheat oven to 400°F. Cut the rhubarb into 1/2-inch pieces and add to a large bowl with blueberries. Toss with sugar, tapioca, lime zest, and rosemary.
- Roll out one disk of pie dough into a round large enough to drape over the sides of a 9-inch pie dish with a 1/2-inch overhang. I prefer to do this between two sheets of parchment, for less mess and easy transfer to the pie dish.
- Fill the pie with the fruit mixture after giving it another toss to distribute the juices. Roll out the other disk of dough and lay it over the top of the pie. Crimp the edges together and cut vents into the top crust. Brush the pie with the beaten egg and sprinkle some sugar on top.
- Place the pie on a foil-lined baking sheet in the middle of the oven. Bake for 15 minutes, then lower temperature to 350°F and bake for another hour. Remove from oven and let cool completely before serving.
If you told 2013-Laura that by the end of her third year of med school she’d be buying bunches of kale and beets and mint and jankily juicing that ish with a blender and fine mesh strainer… she’d have attitude-punched you in the face with a pretty serious eyebrow raise.
Well, here we are.
One of my residents turned me on to the idea, and after seeing how expensive store-bought juice cleanses are I was sure I could do it better and cheaper. I’m all about the liquid diet, usually in the form of smoothies and milkshakes and coffee, so I felt compelled to give it a shot. Futzing with the flavors and colors and stuffing actually healthy foods into semi-refreshing packages makes for some awesome summer kitchen playtime.
(also this is literally the first time in my life that my fridge’s vegetable drawer is full to the brim. hi mom.)
I haven’t had the guts (or low-stakes environment, or lack of hanger in the mornings) to do a real-boy juice cleanse yet, but I think I’ll get there soon. Mostly to see what kinds of pretty colors I can make my pee turn!
Recipe: green juice, red juice, cashew milk
- 3-5 kale leaves, stems removed (I use red kale)
- 1 handful spinach
- 1 green apple, cored
- 1 small or 1/2 large cucumber
- 2 sprigs mint, stems removed
- ~1 cup water or coconut water
- (optional) 1 Bartlett pear, cored, or a few small chunks of pineapple
If you’re like me and don’t have a juicer:
Put in a blender. Turn it on. Once it looks more or less uniform, dump into a large fine mesh strainer over an appropriately sized bowl. Whisk into the mesh until all that’s left is pulp. Pour juice and enjoy!
- 1/2 red beet, peeled
- 2 medium carrots, peeled
- 1 green apple, cored
- 1 Bartlett pear, cored
- Juice of 1 lemon
- 1 tsp chopped/grated ginger
- ~1 cup water
Same as above?
- 1/2 cup raw cashews
- 2 cups water
- 1 tsp vanilla
- Dash cinnamon
- ~1 tbsp honey, agave, whatever
Soak cashews in a bowl of tap water for at least 4 hours. Drain and rinse them well, then add to blender with water. Use less water for a thicker milk. Blend on low for a couple minutes, until smooth. Add other stuff. Chill before drinking because blending it will make it kind of warm.
Each recipe makes roughly 20 oz of juice.