this is my last week at local 123. starting next monday i will be working at a deli in n. berkeley revamping the menu and (hopefully) making it great. bring flowers, presents, hugs & kisses and best wishes; my last shift is this friday 8 to noon.
every kitchen is different. you never go in knowing what you are going to need, what you are going to learn or when you are going to leave.
whenever i've had the feeling of "this is it" it's been hard to accept when it isn't "it" anymore.
i loved local. it was home to many firsts. first business cards. the first time i was really in charge. and a menu that is the most complete expression of my voice as a chef so far.
i believe in sharing recipes. if i share, maybe others will share with me. no one can do it like i can, but it's okay if they try. the savory scones have been one of the most popular items in the pastry case at local 123. i left all the recipes, but at least for now these scones will disappear with me. they are a savory adaptation of my moms christmas morning scone. they are well worth waking up early for.
2 c. flour
2 tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
4 oz. butter
6 oz. chopped cheese
fresh herbs (1 tbsp. stronger herbs, like rosemary, 2 tbsp. delicate herbs, like tarragon, or 1 tsp. black pepper)
3/4 c. buttermilk, creme fraiche or yogurt
1. put all dry ingredients into a food processor. add butter and cut into dry ingredients leaving some larger pieces.
2. transfer to a bowl and add cheese and herbs.
3. make a well in the center of the dry ingredients. add wet ingredients and fold to combine.
4. divide dough into two equal disks, and cut each one into six wedges on a lightly floured board. finish with eggwash and seasalt.
5. bake at 350 until golden about 12 to 15 minutes.