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The Flavorful Scoop, Southlake, TX (2026)

12/22/2025

Green Beans With Pearl Onions And Salmon

Ingredients
- 1 pound frozen green beans
- 1 cup frozen pearl onions
- 1 teaspoon olive oil
- 2 tablespoon unsalted butter + ½ teaspoon
- ¼ cup chicken stock, sodium free
- 1 teaspoon brown sugar
- Slavo Salt seasoning – or salt and pepper
- Salmon steaks, skinless

Preparation

In a large pot add some water, the frozen beans and frozen pearl onions.

Cover and cook over medium heat until they are tender.

Drain and set aside.

In a large skillet over medium high heat melt 1 tablespoon of butter and the olive oil.

Add the green beans and pearl onions and saute for 1 minute.

Add the chicken stock and cook for another minute until the stock has evaporated.

Add 1 tablespoon of butter and the brown sugar; lower the heat to low and mix gently until slightly caramelized.

Remove from the heat and keep warm.

Return the skillet back to medium high heat and melt the remaining teaspoon of butter in the center, add the salmon over and season with Slavo salt generously.

Cook for 3-5 minutes until a golden crust is formed.

Turn and cook for another 3 minutes.

Place the green beans with pearl onions on the plate and top with the salmon.

Source: Foodista

12/21/2025

Brooklyn Blackout Cake

Ingredients
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 1/4 cups cake flour
- 1 tablespoon corn syrup
- 2/3 cup cornstarch
- 3 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 cup sugar
- 6 tablespoons unsalted butter, cut into cubes
- 1 1/2 cups unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1/4 cup vegetable shortening
- 2 cups of water

Preparation

Preheat the oven to 375F degrees.

Butter and flour 2 (9-inch) cake pans.

Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them in. In a mixer, cream the butter and shorten together.

Add the sugar and mix until light and fluffy.

Add the eggs one by one, mixing after each addition.

Add the vanilla, cocoa, baking powder, baking soda, and salt and mix. Then add, alternating, about 1/3 of the cake flour, then about 1/3 of the milk until finished.

Pour into the prepared pans and bake for 30 to 35 minutes or until a tester inserted into the center comes out clean,

Source: Foodista

12/20/2025

Chocolate Mousse In Chocolate Shell

Ingredients
- 1 3/4 cups whipping cream
- 12 ounces quality semi-sweet chocolate chips
- 3 ounces espresso or strong coffee
- 1 tablespoon dark rum (optional)
- 4 tablespoons butter
- 1 teaspoon flavorless, granulated gelatin

Preparation

Chill 1 1/2 cups whipping cream in the refrigerator.

Chill metal mixing bowl and mixer beaters in freezer.

In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly.

Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.

In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not overwork the mousse.

Spoon into bowls, chocolate cups (see note in About section) or martini glasses and chill for at least one hour.

Garnish with fruit and serve.

If mousse is to be refrigerated overnight, chill for one hour and then cover each with plastic wrap.

Source: Foodista

12/19/2025

Baked Custard(flan)

Ingredients
- 1/2 cup brown sugar
- 1/2 cup cream
- 4 eggs
- 1 teaspoon vanilla essence

Preparation

Brush 4 individual oven proof cups with melted butter.

Whisk eggs,sugar,milk,cream and vanilla in a medium bowl for a minute.

Pour into the prepared dish.

Place the filled dish into a shallow baking dish.

Pour enough hot water into the baking dish to cover halfway up the sides. Dust the nutmeg on top of the custard.

Place the dish on a preheated oven and bake it for about 30 minutes or until the custard is set. A sharp knife comes out clean when inserted.

Remove the dish from water immediately.

Serve cold.

Source: Foodista

12/18/2025

Eggless Ginger & Mango Bread

Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup whole wheat flour
- 1/4 cup semolina [sooji]
- 4 tablespoons brown sugar [adjust to taste]
- 1 1/2 cups Alphonso mango puree [or fresh pureed mangoes]
- 1/4 cup caramelized ginger pieces, chopped fine
- 1/2 tablespoon cup milk 3 milk [2%]
- 1 teaspoon baking powder
- a pinch of baking soda
- a pinch of salt
- 3 tablespoons ground flax seeds [or flax meal]
- 1/4 teaspoon cinnamon [optional]
- 1/4 teaspoon dry ginger powder
- 1/4 teaspoon fresh grated nutmeg [optional]
- 1 teaspoon pure vanilla extract [optional]
- raisins [optional but recommended]

Preparation

Preheat the oven to 180C/350F.

In a small bowl mix flax-seed powder with 3 tbsp milk and set aside.

It is necessary to soak this for at least 10 minutes to let the gelatin set up in the mix.

In a mixing bowl, mix together all flours, sugar, baking powder, baking soda, cinnamon & ginger powder, nutmeg and salt.

Add the caramelized ginger pieces & raisins [if using].

Set aside.

You can use more nuts.

In another bowl mix the mango puree, flax-seed mix, vanilla essence, and milk well.

Now make a well in the center of the flour mixture and tip in the wet mixture.

Fold in gently so that everything just comes together.

Don't over mix!

Grease a 9 X 5 loaf tin with oil, and pour the batter into it.

Level it with the help of a spatula.

Bake for 40-50 minutes or till a skewer comes out clean.

Mine took 43 minutes.

Remove from the oven & let it cool in the loaf pan for 5 to 10 minutes.

Unmold and transfer to a cooling rack to cool for at least an hour or more before slicing.

Slice the bread after it is completely cooled.

Source: Foodista

12/17/2025

Gluten Free Onion Rings

Ingredients
- 1 egg
- 1/4 cup vegetable oil
- 1 cup milk
- 1 cup Bette Hagman's pizza/french bread flour mix (see note; I'm sure any other gluten free "all purpose" blend would work)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 large yellow onions, sliced & separated into rings
- 1/2 cup gluten free all purpose flour (for coating onions)
- oil for frying (we use canola)

Preparation

Mix egg, oil, and milk on low speed of mixer for 1 minute.

Add Bette's Mix (or equivalent dry ingredients) and mix until smooth.

Put 1/2 cup all purpose flour in a shallow dish.

Coat onion rings in flour.

Dip floured onions in prepared batter.

Fry in hot oil (375 degrees, at least 1-inch deep) until desired shade of brown.

Source: Foodista

12/16/2025

Little Italy Burger

Ingredients
- 1 pound ground beef
- 8 slices pancetta
- 1 jar of good pesto
- 1 large ball smoked mozzarella
- 1 red onion, cut into thin rounds
- 3 tablespoons butter
- 2 teaspoons tomato paste
- 1 teaspoon anchovy paste
- baby arugula
- ripe tomato slices
- 4 ciabatta buns

Preparation

Heat the grill to high.

Divide the ground beef into 4 portions.

Salt and pepper and press into patties.

Layer each patty with a slice of pancetta on top and bottom.

Press the pancetta into the patty.

Cut the onion and mozzarella into rounds.

Melt the butter and mix it with the tomato paste and anchovy paste.

Cut the ciabatta buns and brush the insides with tomato-butter.

Carefully brush the grill with oil or use non-stick grill spray.

Grill the patties and onions at the same time.

Grill the patties for 3-5 minutes per side and the onions for 1-2 minutes per side.

Once you flip the burgers, lay the onion rounds over the top of each patty, followed by the mozzarella slices.

The cheese will melt while the burgers finish cooking.

Place the buns on the open grill and toast for 1 minute.

Once the buns are toasted, slather them with pesto.

Layer arugula leaves, tomato slices and a patty on each bun.

Top and serve.

Serves 4.

Source: Foodista

12/15/2025

Three-cup Chicken

Ingredients
- 2-3 leaves of basil, julienned
- 1 bulb garlic, separated into individual cloves, skins on
- 3 slices old ginger
- 1 cup rice wine
- 1 cup sesame oil
- 1 cup soy sauce
- 3 large bunches of spring onions, cut into 1 inch lengths
- 2 tablespoon fine sugar
- 1 whole chicken

Preparation

Marinate chicken with soy, sesame oil and rice wine.

At least for 6 hours, although overnight is best.

Take the chill off the meat.

Heat up some sesame oil in a wok or claypot until it is sizzling hot.

Throw in garlic, ginger and spring onions.

Fry briefly till fragrant.

Add in chicken and sear.

Keep stir-frying.

Pour in the marinade liquid and the sugar.

Continue to cook on medium.

Once you have a rolling boil, cover the wok/claypot and let it simmer over a small flame, until all the liquid has disappeared and the chicken is on the cusp of burning.

There should hardly be any gravy left.

The chicken should be caramelized (charred at parts, even) and sizzling when served.

Source: Foodista

12/14/2025

Never Fail Pumpkin Muffins

Ingredients
- 1 egg
- 3/4 cup of canned pumpkin
- 1/2 cup softened butter
- 1 1/2 cup all purpose unbleached flour
- 1/2 cup of evaporated milk
- 1 cup granulated sugar
- 1 1/2 tsp baking soda
- 1/2 cup hot water

Preparation

Put all of the ingredients in the bowl of a mixer and beat on medium until evenly combined.

Line the muffin pan with cupcake papers.

Use an ice cream scoop to fill the cupcake papers.

Fill all 12 cupcake wells using the entire batch of batter and make 12 large instead of making 18 medium muffins.

Bake at 375F degrees for 15 to 18 minutes.

To make the Pumpkin Glaze:

The following ingredients are needed: 3/4 cup powdered sugar, 1 1/2 tbsp milk, 1/4 tsp vanilla extract, and 1/4 to 1/2 tsp pumpkin pie spice

Whisk the pumpkin pie spice with the powdered sugar.

Add the vanilla extract and the milk.

Whisk until smooth and lump free.

Drizzle over completely cooled muffins.

Source: Foodista

12/13/2025

Strawberry Upside Down Cakes With Vanilla Bean

Ingredients
- 33 g arrowroot
- 1/2 tsp baking powder
- 100 g sucanat or raw cane sugar, plus a bit more
- 100 g solid coconut oil, plus a bit more
- 1 tsp flax meal
- 34 g millet flour
- 33 g oat flour
- 1/8 teaspoon salt
- 1/2 cup of fresh strawberries, chopped
- 100 g unsweetened applesauce
- 1/2 a vanilla bean, scraped
- 1/2 tsp xanthan gum

Preparation

Preheat your oven to 350 degrees.

Take out a muffin tin and put about 1/8 tsp of coconut oil into 6 wells.

Put the tin in the oven for a minute to melt the oil.

Remove the pan and carefully tilt the pan around to coat the wells with oil.

Set the pan down and sprinkle in a good pinch of sucanat or raw cane sugar into each well (about 1/2 tsp for each).

Put a single layer of sliced strawberries on the bottom of each well on top of the sugar and oil.

Make sure to cover the entire bottom, but don't make more than one layer as the cakes won't unmold properly.

Set the pan aside.

Whisk together the dry ingredients in a bowl until combined.

In a separate bowl, or the bowl of a stand mixer, mix together the solid coconut oil, the sucanat, and contents of the vanilla bean until thick and creamy.

Add the applesauce and mix until it is incorporated and the mixture is relatively smooth.

Slowly start mixing in the dry ingredients a little at a time until they are fully incorporated.

The batter should be thick and creamy.

Divide the batter among the 6 wells, putting it on top of the strawberries.

Smooth out the top of the batter, then place it in the oven.

Bake the cakes for approximately 25 to 30 minutes until the tops are golden and a tester inserted into the middle comes out clean.

Cool the cakes for at least 15 minutes before un-molding them.

I found it easy to do this over my cutting board.

Makes 6 cakes.

Source: Foodista

12/12/2025

Braised Chicken With Miso Paste

Ingredients
- 1 kilogram whole chicken or chicken thigh- cut to pieces
- 1/2 tablespoon tbsp corn flour with 1 water (optional)
- 1 clove garlic, crushed
- 500 grams potatoes- remove skin and soak in salted water for a while
- 2 1/2 tablespoons miso paste or fermented soybean paste
- 2 tablespoons dark soy sauce
- 1/2 teaspoon sugar
- 150 ml water

Preparation

Heat enough oil in wok, add chopped garlic and miso paste and fry for a while till aromatic.

Add in chicken pieces with another 2 tbsp dark soy sauce and 1 tsp sugar, continue to stir fry chicken well. Lastly add in cut potatoes, mix well with the chicken, add in 250ml water or water just enough to cover the chicken.

Bring water to boil and cover with lid, lower heat and simmer for about 20 minutes or potatoes soften.

Add a little more water when the sauce dries up a little. Lastly add corn flour with water as thickening. (optional)

Serve hot with rice.

Source: Foodista

12/11/2025

Mussels Fra Diavolo

Ingredients
- 6 leafs fresh basil
- 1 cup dry white wine
- 1 32 ounce jar Mamma Lombardi's Arrabiata sauce
- 4 pounds fresh, well-cleaned mussels

Preparation

Place a large sauce pot over medium heat.

Add wine and simmer for about 2 minutes.

Add Arrabiata Sauce, basil and mussels.

Cover and simmer for about 10 minutes or until all mussels have opened completely.

Ladle into bowls and serve over your favorite pasta.

Serves 4.

Source: Foodista

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