Diane, A Broad

tag: brown sugar

  • April 9, 2014

    Guys, I’m on a scone jag.

    Brown Butter Molasses Pecan Scones by Diane, A Broad (dianeabroad.com)

    Brown Butter Molasses Pecan Scones by Diane, A Broad (dianeabroad.com)

    Brown Butter Molasses Pecan Scones by Diane, A Broad (dianeabroad.com)

    A couple weeks ago I had an incredibly disappointing scone from (sigh) Starbucks. It was so unsatisfying, such an affront to the good name of moist, flavorful scones, that I made three different kinds of scones that weekend alone – making my pastry-loving friends and colleagues very happy. And my freezer very full.

    Brown Butter Molasses Pecan Scones by Diane, A Broad (dianeabroad.com)

    This recipe is a variation of the very first scone recipe I fell in love with, back in high school when I first discovered the magic of the oven. Rich with the mahogany sweetness of brown sugar, bumped even higher with a bit of molasses, and loaded with toasted pecans and brown butter, this is a far cry from the sad, dry scones in the coffee shop pastry case.

    Brown Butter Molasses Pecan Scones by Diane, A Broad (dianeabroad.com)

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  • August 16, 2012

    I’ve been living the single life lately. The gentleman’s been off on a trip to the States, so it’s just me in this big ol’ apartment, typety-typing away. (Bizarrely, I buy the same amount of groceries.) There are certain advantages to the single lady life: sleeping spread-out, diagonally on the bed; watching Pride and Prejudice with dinner minus any eye-rolling. But when it comes to dinner, it’s a constant battle against that little voice in my head: “It’s just for you. You’ve got no one to cook for. And you’ve been working all day! You went for a jog! Why not just step out and get something quick to-go?”

    This is one of the dishes that’s been helping me battle eating a mountain of falafel every night. Beautifully fresh salmon from the fishmonger’s or the farmer’s market (if there is one that day), marinated in soy sauce, rubbed with brown sugar and baked to rich, caramel-crusted doneness. It’s sort of teriyaki-esque, I guess? Whatever, it makes an awesome dinner with quinoa and spinach, and the pizza place and the Chinese takeout place haven’t seen me in their doorways, makeupless and hungry at midnight, so far.

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  • July 17, 2012

    How was your Bastille Day? We had planned to take a stroll along the Canal Saint-Martin and go see the fireworks at La Tour Eiffel, but our plans were thwarted by the intermittent thunderstorms, so we opted to stay home.

    I know, not very patriotic of me, was it? But I was highly amused to learn (via YouTube) that last year’s Bastille Day fireworks were Broadway musical themed — very strange to hear “America” and “Don’t Cry for Me, Argentina” (the Madonna version, no less) blasting from the symbol of France. Apparently this year, it was disco themed. In lieu of fireworks and crowds, we celebrated French independence with a cozy dinner.

    When I think of La Fête Nationale, I think… ribs. When I was growing up, my family always celebrated the birthday of our adopted nation with galbi, Korean short ribs — the flavor of the old country mixed with the Fourth of July barbecue tradition of the new country. I guess that’s what I was trying to do here. A tasty, sticky reminder of the good ol’ U. S. of A. while celebrating the liberté, égalité, fraternité of the French.

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