Super Blueberry Smoothie
Super Blueberry Smoothie
2 cups apple juice
1 cup frozen strawberries
1 cup frozen blueberries
1 tsp. honey
Whirl all together in blender! 1 large serving.
Dragon Fruit Margarita
Dragon Fruit Margarita
1 dragonfruit (with pink flesh)
¼ cup lime juice
1 shot of honey syrup
2 shots of tequila
1 cup ice
Slice the dragon fruit in half and scoop out the flesh with a spoon. Add dragon fruit to a blender with lime juice, honey syrup, tequila and ice. Blend on high until combined and divide between 2 cups. Add extra ice to cups if desired!
Plum Spice Cake
Plum Spice Cake
As needed butter and flour to coat pans; set aside until assemble
1 recipe of quick caramel sauce (see below) set aside until assembly
6 whole red flesh plums, skin on; stone removed and cut into sixth; set aside until assembly
3/4 cup light brown sugar
3 eggs, room temperature
1 cup all purpose flour
1 T. baking powder
½ tsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. ground cardamom
½ tsp. salt
6 ounce melted unsalted butter or olive oil may be substituted or used in combination
5 ounce half and half at room temperature
Quick Caramel Sauce for bottom of the pans: place 6 ounce butter, 1 ¼ cup brown sugar and 3 T. water in small sauce pan; cook just to dissolve sugar and place in bottom of greased and floured baking pans or tins; place fruit in caramel and batter on top of fruit; bake as directed above. To assemble pan: Brush 2 each, 8”cake pans or 1 12 cup muffin top pans with butter and then flour – shake off excess. Place caramel syrup in the bottom of prepared pan before adding plums. Place 3 plums in bottom of each muffin top pan on top of caramel; or arrange on top of caramel in 8″ layer pan. Place stone fruits in pattern with skin side up. To make the cake batter: Beat brown sugar and eggs together to a foamy consistency. Sift flour, baking powder, soda, cinnamon, ginger, cloves, cardamom and salt together and add these ingredients to egg mixture. Combine butter (and or olive oil) with cream and add to batter slowly till blended. Divide batter to cover fruit in muffin top tins; or 8″ pan. Bake at 350° F for approximately 20-25 (for muffin tops) to 25-30 minutes for layer pan; or until cakes spring back when touched. Cool only ten minutes and turn out onto cake rack to cool (fruit on top). Serve same day if possible. Serving suggestion: Whipped cream or with vanilla ice cream; add a nut brittle for crunch. Chef Notes: If you forget to take cakes out of pans after 10 minute rest and the cake sticks, carefully heat the bottom of the cake pan on low to warm caramel and it should come out. Other stone fruit, such as peaches and cherries, may be substituted or combined with the plums. In pear season, this becomes our Pear Upside Down Spice Cake!
Short-cut Bacon Cheddar Rolls
Short-cut Bacon Cheddar Rolls
11 ounce package refrigerated ready to bake French loaf
5 to 6 slices cooked bacon chopped
1 cup shredded cheddar cheese
1/4 cup butter melted
Melt butter in a microwave save bowl. Cut bread into 33 even pieces. Preheat oven to 375 degrees. Roll each piece of dough in butter and put 3 in each muffin tin. Sandwich approximately 1 T bacon and 1 T cheese in the middle of dough. Bake 375 degrees 12 to 14 minutes or until cheese is melted and bread is golden. Serve immediately.
Crudité Dip Cups and Cones
Classic Cocktails
Berries, Basil & Cream Cheese Toast
Caramelized Corn with Fresh Mint
Caramelized Corn with Fresh Mint
1 10-ounce package frozen premium corn
1 T. unsalted butter
2 T. minced fresh mint
Salt
Defrost the corn in a colander, tossing occasionally, for about 30 minutes. In a wide skillet, melt the butter over high heat. Add the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in the mint and sprinkle with salt. Transfer to a serving bowl and serve while hot.
Apricot Bites
Apricot Bites
Top a dried apricot with 1 tsp. goat cheese rolled into a ball. Add a dried cranberry and then a spring of fresh thyme.
Gremolata Potatoes
Gremolata Potatoes
1/3 cup olive oil
2 T. coarsely chopped flat-leaf parsley
1/2 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
2 tsp. finely grated lemon zest
1/2 tsp. finely grated orange zest
1/2 tsp. minced garlic
1/4 tsp. red pepper flakes
5 medium Yukon gold potatoes (about 1 1/4 pounds), rinsed and dried
Sea salt and freshly ground black pepper to taste.
Whisk together 1/3 cup olive oil and the parsley, thyme, rosemary, zests, garlic and red pepper. Set aside for at least a half-hour. Preheat the oven to 450 degrees. Cut each potato into 6 to 8 wedges. Toss the potatoes with the gremolata, and add salt to taste. Spread the wedges out on a rimmed baking sheet, and bake for 20 minutes. Pull out the sheet, flip the potatoes with a spatula, and then continue roasting them for another 20 to 25 minutes. Serve hot.
Dill, Sweet Onion and Everything Seasoning Baked Omelet
Dill, Sweet Onion and Everything Seasoning Baked Omelet
1 tablespoon salted butter
12 large eggs
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup fresh dill leaves, roughly chopped
1 extra-large sweet onion, peeled, quartered, and thinly sliced into half-moons (or sub red onion)
1 tablespoon Everything Bagel seasoning
Preheat oven to 350°F. Grease an oven-safe 9″ x 5 loaf pan with butter. In a large bowl, whisk eggs with salt and pepper until slightly foamy. Add in dill and onion. Mix until well combined. Pour into prepared loaf pan. Sprinkle Everything Bagel seasoning evenly on top. Bake on center rack 50-55 minutes until center is firm. Remove from oven and allow to cool in pan 15 minutes before slicing into six pieces and serving.
Hashed Brussels Sprouts with Lemon Zest
Hashed Brussels Sprouts with Lemon Zest
2 T. freshly squeezed lemon juice, plus grated zest of 1 lemon
2 pounds brussels sprouts
2 T. olive oil
2 T. butter
3 garlic cloves, minced
2 T. black mustard seeds or poppy seeds
¼ cup dry white wine or vermouth
Salt and pepper to taste.
Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly. As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.) When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves might brown slightly. Add wine, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve
Egg Noodles with Soy Broth
Egg Noodles with Soy Broth
Salt
1/3 cup soy sauce, more to taste
1/3 cup ketchup
1 T. rice wine vinegar, more to taste
A few drops dark sesame oil
A squirt of sriracha or other Asian chile-garlic sauce
1 pound egg noodles, preferably fresh (I used 9 ounces of fresh angel hair pasta)
Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently. To the smaller pot add soy sauce, ketchup, vinegar, sesame oil if using and sriracha or chili, along with a pinch of salt. Stir and let simmer. Add egg noodles to large pot; fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender but not mushy, drain. Taste broth and add more soy, salt, vinegar or heat as you like. Divide noodles into bowls and pour hot broth over all
Forest Witch Tea
Forest Witch Tea
2 cups of water
2 T. Colombian White Tea
2 to 3 cups honeysuckle flowers crushed
Wild honey to taste
Bring the water to a boil and add in the tea and honeysuckle flowers. Let steep for 3 to 5 minutes. Serve and add in wild honey to taste.
Baked Endives with Ham
Baked Endives with Ham
4 Belgian endives, halved vertically
Juice of a lemon
Salt and pepper
2 T. unsalted butter
2 T. flour
1 1/2 cups milk, room temperature
4 slices Black Forest ham or cooked ham, up to you, halved
2 ounces grated Gruyère cheese
Heat oven to 400 degrees. Remove the outer layers of the endive, trim the bottoms and cut out the cores. Put the endives, cut-side down, in a large skillet. Season with salt and pepper and sprinkle with lemon juice. Add 2 cups of water to the pan, cover and bring to a boil. Simmer for 15 to 20 minutes, until tender. Drain. Melt butter in a saucepan. Whisk in flour and cook, stirring constantly, over low heat for 5 minutes. Slowly whisk in the milk, whisking all the time, in increments. Cook for about 10 minutes, until the sauce is thick and smooth. Season with salt and pepper. Lightly butter a baking dish big enough to hold the endives in a single layer. Wrap each endive in a piece of ham and place, seam down, in the baking dish. Spoon the béchamel over the endives. Sprinkle with the cheese. Bake the endives for 15 to 20 minutes, until the sauce is bubbling and the cheese has browned. Serve hot.
What Pairs with Ginger
Mindy Fox’s Roasted Parsnips with Za’atar and Aleppo Pepper
Mindy Fox’s Roasted Parsnips with Za’atar and Aleppo Pepper
2 tsp. za’atar
1/4 tsp. Aleppo pepper
1/2 tsp. coarse salt
2 pounds parsnips
2 T. olive oil
Preheat the oven to 425 F wiith the rack in the middle of the oven. In a small bowl, mix together the za’atar, Aleppo pepper and salt. Peel the parsnips, cut them in half lengthwise (if they’re very fat, cut them into quarters) and, in a bowl, toss them with the oil and spice mixture to coat. Arrange the parsnips in a single layer on a rimmed baking sheet or baking dish. Roast for 20 minutes, then, using tongs or a spatula, turn and stir the parsnips. Continue roasting until golden, blistered and tender, 10 to 15 minutes more. The za’atar will blacken. Remove from the oven and taste – if needed, you can sprinkle more of the salt and spices on the parsnips. Serve warm or at room temperature.
Fake Baked Beans with Crispy Bacon
Fake Baked Beans with Crispy Bacon
1 pound dry white beans, like navy, pea or cannellini (see note)
2whole cloves
1small onion, halved lengthwise and peeled
2garlic cloves, smashed and peeled
1 bay leaf
1 tsp. salt, more to taste
¼ cup ketchup
¼ cup molasses
3T. apple cider vinegar
1½ tsp. dry mustard powder
¼ tsp. Tabasco sauce, or to taste
¼ tsp. freshly ground black pepper
6slices thick-cut bacon
Chopped red onion, for garnish
Cover beans with water to top them by 2 inches and refrigerate overnight, or bring to boil in water to cover, cool 1 hour. Drain and rinse beans. Put them in a pot. Stick whole cloves into onion halves and add to pot along with garlic and bay leaf. Cover with enough water to top them by 1 inch. Simmer beans, partly covered, until just tender, about 1 to 2 hours depending upon age and size of beans; do not overcook. Add boiling water if beans look dry during cooking; they should be surrounded by just a little liquid. Remove onion, cloves, garlic (if desired) and bay leaf from pot. Stir in the salt. In a small bowl, mix together ketchup, molasses, vinegar, mustard powder, Tabasco and pepper. Pour mixture into beans and stir well. Add a slice of bacon to pot and bring everything to a simmer. Let simmer over low heat until beans are thickened, about 30 to 45 minutes. Remove bacon slice, if desired. Season with more salt if needed. Just before serving, reheat beans, if necessary. Fry remaining bacon in large skillet and drain on paper-towel-lined plate. Transfer beans to heated gratin dish or baking pan and top with bacon and red onion. Serve hot. Note: You can substitute three 15-ounce cans of white beans (or pinto), if desired. Put them, with their liquid, in a pot and simmer with the ketchup, molasses, vinegar, mustard, Tabasco, pepper and bacon as directed in Step 4. Serve as above.
Egg Baked in Cream
Egg Baked in Cream
1 1/2 T. butter
4 leeks, sliced, light green and white parts only
Salt
2 sprigs thyme, leaves roughly chopped
2 sprigs parsley, leaves roughly chopped
1 large farm-fresh egg
About 2 T. half-and-half
Coarsely ground black pepper
Grilled or toasted bread slices
Set a rack in the middle of the oven and preheat to 400 degrees. In a small sauté pan, melt the butter over medium heat. Add the leeks, a splash of water and a pinch of salt and cook until the leeks are tender, about 2 minutes. Add the herbs and transfer to a 6-inch cazuela, cocotte or other ceramic dish, covering the bottom with the butter, leeks and herbs. Crack the egg into the middle of the dish. Add enough half-and-half to barely cover the white. Sprinkle with salt and coarsely ground pepper. Cook until the white is set, 8 to 12 minutes. Serve with grilled or toasted bread.
Elizabeth David’s Cotelettes de Porc au Cidre
Elizabeth David’s Cotelettes de Porc au Cidre
2 T. of oil
4 boneless pork chops (about 1 inch thick)
1/2 tsp salt
1 T. of flour
1/4 tsp black pepper
1/2 cup hard cider (you could use regular apple cider, but not apple juice)
1/4 cup water
1 clove of garlic, crushed
1 sprig of fresh rosemary
1 tsp capers
Preheat the oven to 325 degrees. Heat the oil in a pan and brown the chops (that you have sprinkled with salt) on each side. Take them out and add the flour to the pan. Stirring with a whisk, let the flour turn golden. When it is smooth, add the cider and the water and cook for 2 to 3 minutes. Put the chops back in the sauce, and add the pepper, the garlic and the rosemary. Cover the pan and put it in the oven for 30 minutes (if your pork is thinner or your oven hotter, you’ll need less time – this is just a guideline). Five minutes before serving, add the capers to the sauce.
Pastina for Toddler
Pastina for Toddler
2-3 T. small soup pasta (my favorite brand is DeCecco)
4 grape or cherry tomatoes, quartered
Olive oil
Grated Parmesan cheese
In a small saucepan, bring an inch of water to the boil with a small pinch of salt. When the water is boiling, add the soup pasta and the quartered tomatoes and cook until the pasta is done. Spoon the pasta, tomatoes and a little bit of the cooking liquid into a serving bowl. Drizzle with a little olive oil and top with a little grated cheese. Serve. Variation with 1 very fresh egg: When the pasta is finished cooking, turn off the heat under the pot and crack the egg into the pasta. Stir the egg until it is cooked and transformed into custardy shreds. Pour the contents of the pot into a serving bowl, top with olive oil and cheese and serve. Nota bene: Make sure to really only use the amount of water that you want to serve, if using the egg. Once the egg is stirred into the pot, you can’t reduce the amount of liquid in the pot.
Cardamom Pistachio Cookies
Cardamom Pistachio Cookies
1 cup (2 sticks) unsalted butter, chilled
1/2 cup superfine sugar
1 tsp. vanilla extract
2 egg yolks
2 cups flour
1/2 tsp. salt
1 tsp. cardamom seeds, crushed using a mortar and pestle
1/4 cup sparkling decorative sugar
1/4 cup chopped pistachio nuts
Heat the oven to 375 degrees. Using an electric mixer, cream the butter until smooth. Add the sugar and beat for one minute. Add the vanilla extract and egg yolks and beat an additional minute. Sift together the flour and salt. Spoon the flour mixture into the butter mixture and add the cardamom. Beat on low speed, then increase to medium and mix until the batter is combined. Spoon the dough into a cookie press and press out onto ungreased baking sheets. Or roll the dough into a log, wrap in parchment paper and chill for two hours before slicing into rounds and arranging evenly onto the cookie sheets. In a small bowl, combine the sparkling sugar and the pistachio nuts, then sprinkle some on each cookie. Bake just until the edges of the cookies start to turn a pale golden color, about 8 to 10 minutes. Let the cookies cool on the baking sheet, then remove carefully to a wire rack. The cookies will firm up as they cool. When they are completely cool, store in an airtight container. They may be kept frozen up to two months.
Peach Rosemary Glaze
Peach Rosemary Glaze
4 pounds/1.8 kg yellow peaches, peeled, pitted, and diced (about 6 cups)
2 cups/680 g honey
Grated zest and juice of 1 lemon
1 T. minced fresh rosemary
1/2 tsp. kosher salt
Prepare a boiling water bath and 5 half-pint/250 ml jars. In a large, nonreactive pot, combine the peaches, honey, and lemon zest and juice. Give the contents of the pot a good stir to help integrate the peaches and honey. Place the pot over high heat and bring to a rolling boil, then lower the heat to medium-high. Cook for 15 to 20 minutes, stirring regularly, until the liquid thickens and the peaches turn a dusky rose color.
Remove the pot from the heat and puree the peaches into a thick glaze, using an immersion blender. Stir in the rosemary and salt. Funnel the glaze into the prepared jars, leaving 1/2 inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes. note: You can vary the flavors you include. I’ve made batches with both fresh thyme leaves and red pepper
flakes to delicious results.
One Pot Pantry Pasta
One Pot Pantry Pasta
1 pound dried pasta like spaghetti or linguine
2 cups cubed sweet potatoes or winter squash, cubed, or 2 bell peppers, diced
1 red, white, or yellow onion, thinly sliced
2 cups cherry tomatoes
2 cups fresh basil, or greens spinach or kale, chopped
3 cloves garlic, thinly sliced
2 T. olive oil
1 tsp. salt
1/2 tsp. black pepper
4 cups water
1/4 cup Parmesan cheese, grated
Add all of the ingredients except for the cheese into a large pot or Dutch oven. Turn heat to high. Allow the mixture to boil, about 9-12 minutes, stirring often. (This will help the pasta from sticking.) Reduce to a simmer for an additional 10-15 minutes. As the liquid evaporates, the starch from the pasta will thicken the “sauce.” When everything is cooked to your liking, turn off heat and sprinkle in the cheese. Stir to combine and serve immediately. Enjoy!
Pumpkin Whipped Cream
Pumpkin Whipped Cream
1 cup heavy whipping cream, very cold
1/4-1/2 cup powdered sugar (to taste)
1 tsp. pumpkin pie spice
1 tsp. pure vanilla extract
1 pinch salt
1/2 cup pumpkin puree
Chill a large mixing bowl and the beaters of an electric mixer in the freezer for about 15-20 minutes. Pour the cold, heavy whipping cream into the chilled bowl. Add the powdered sugar, pumpkin spice, vanilla, and salt and whip on medium speed until medium peaks form, about 1-3 minutes. Add the pumpkin puree and continue whipping until the mixture forms stiff peaks. Be careful not to over-whip. Taste and adjust sweetness and spices as desired. Use immediately as a topping for pies, cakes, hot drinks, or other fall desserts.
Apple Bacon Cobbler
Apple Bacon Cobbler
4-5 Slices of bacon
¼ cup (1/2 stick) butter
6 cups of sliced apples (any variety you have on hand)
1 cup apple juice, apple cider or water
1 tsp cinnamon
¼ tsp. fresh grated nutmeg
1-1/2 cup sugar (divided)
1-1/2 cup all-purpose flour
1 T. baking powder
½ tsp. salt
1-1/2 cup Buttermilk (regular milk will work too)
Preheat oven to 350 degrees. Choose a cake or lasagna pan that you want to serve your cobbler in. Place your bacon in this pan and throw it in the oven to start cooking while you do the next step. Mix together apples, juice, ½ cup sugar, cinnamon and spices in a pot. Bring to a boil on medium-high heat and cook for about 10 minutes. Add more liquid if needed, you want this a little on the soupy side. Check on the bacon and remove the pan when the bacon is done. Chop bacon into small pieces and throw it in the pot with the apples. Leave the bacon grease in the pan! Add ½ stick of butter to the pan and throw it back into the oven to melt. In a separate bowl, mix 1 cup sugar, Bisquick and buttermilk (throw in a little extra cinnamon if you are feeling wild!) Now, we are ready for the assembly, which is really the important part. Remove the pan containing the bacon grease and butter from the oven. Pour the batter over the happy pork-fat mixture. Spoon the apple-bacon mixture gently over the batter and then pour any remaining batter over the top. The key is to let this cobbler mix together on its own for layers of salty-sweet goodness. Bake at 350 for approximately 30 minutes, or until the top is golden brown.
Herb Crusted Pork Tenderloin w Cranberry Chutney
Herb Crusted Pork Tenderloin w Cranberry Chutney
1 pork tenderloin
1 egg white
½ cup almond flour
1 tsp. dried sage
1 tsp. dried thyme
Salt and pepper
3 shallots, coarsely chopped
1 T. avocado oil
1 (12-oz) bag fresh cranberries
1/2 cup coconut sugar
3/4 cup orange juice
1 T. apple cider vinegar
1/2 tsp. salt
1/2 tsp. black pepper
Preheat the oven to 400 degrees. Whip an egg white in a bowl until slightly frothy. Place the pork tenderloin in the bowl with the egg white and toss to coat the pork. Dump out the excess egg. In a small bowl combine almond flour, sage, thyme, salt and pepper. Power almond flour mixture over pork and pat it down to coat. Place a large skillet over high heat and add oil. Once pan is hot, add pork and cook for about 2 minutes on each side or until lightly browned. Then transfer pork to a foil lined baking sheet. Bake for 20 minutes, then remove and tent with more foil. Let sit for 10 minutes so juices rest. While the pork is cooking start your chutney. In a medium sized saucepan add shallots and oil and cook for 5 minutes or until shallots are translucent. Then add cranberries, coconut sugar, orange juice and apple cider vinegar to the pan. Cook on medium high until cranberries start to burst and sauce thickens, about 10-15 minutes. Then season to taste and add a T. more coconut sugar if it is too tart for you. Enjoy!
Pasta con le Sarde
Pasta con le Sarde
½ cup currants
¼ tsp. red-pepper flakes
½ cup dry white wine
1 T. butter
½ cup unseasoned dry bread crumbs
½ cup plus 6 T. extra-virgin olive oil
1 medium onion, finely chopped
2 small cloves garlic, minced
1 pound fennel, bulb finely chopped, fronds chopped and reserved
1 T. fennel seeds, crushed
Salt
1 pound canned sardines
1 pound bucatini pasta
½ cup pine nuts, toasted
¼ cup capers, rinsed
Freshly ground black pepper
Bring a large pot of water to a boil. Combine the currants, red-pepper flakes and wine in a bowl; set aside. In a small sauté pan, melt the butter. Add the bread crumbs and cook, stirring, until golden brown. Transfer to a bowl, stir in 2 T. of the olive oil and set aside. In a heavy skillet, heat ½ cup olive oil over medium-low heat. When hot, add the onion, garlic, fennel bulb and fennel seeds. Season with salt. Cook, stirring occasionally, until the fennel is tender, about 25 minutes. Add the wine mixture and the sardines, breaking them into pieces with a fork. Bring to a boil and gently simmer for 10 minutes. Add enough salt to the boiling water so that it tastes salty. Boil the bucatini until al dente, 6 to 8 minutes; strain. Return the pasta to the pasta pot and set over low heat. Fold in the fennel-sardine mixture. Toss in the remaining 4 T. olive oil. Add 3/4 of the fennel fronds, the pine nuts, the capers and a quarter of the bread crumbs. Season to taste with salt and pepper. Divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each. Serve immediately.
Rice Noodles with Chicken
Rice Noodles with Chicken
1/3 pound rice noodles
1/4 cup canola or corn oil
1/3 pound boneless chicken, shredded or diced small
1/2 to 1 cup bean sprouts
1/2 cup snow peas, slivered
1/2 cup shiitake mushroom caps, sliced
2 T. fish sauce
2 T. soy sauce
2 T. rice wine or white wine
1 egg, lightly beaten
3 or 4 scallions, trimmed and slivered, for garnish
Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises. Put all but a T. of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn’t cook through. Remove with slotted spoon. Add bean sprouts, peas and shiitakes. Sitr until wilted and beginning to brown. Add sauces and wine. Remove from the pan. Drain noodles and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly, until all are mixed together and hot. Garnish with scallions and serve.
What Pairs with Pumpkin
What to Serve with Pumpkin Soup
Pumpkin Soup with Sage and Bacon
Pumpkin Soup with Sage and Bacon
2 T. butter
1 onion (finely chopped)
1 garlic cloves (finely chopped)
1 lb. potatoes
2 1/4 cups pumpkin
2 3/4 cups vegetable broth
1 cup cream
2 tsp. ginger (freshly grated)
1/2 tsp. lemon juice
1 pinch grated nutmeg
salt
freshly ground pepper
4 bacon (sliced, diced)
5 sage leaves (fresh)
1 T. extra-virgin olive oil
Heat the butter in a large sauce pan and fry the onion and garlic. Add the potatoes and pumpkin (if using puree add after potatoes are cooked through), cook for a few minutes, stirring. Stir in the vegetable stock and cook for 25 minutes until the vegetables are soft. Puree all in a blender, return to pan and add the cream. Add a bit more stock if desired. Add the ginger, season with lemon juice, salt, pepper and nutmeg. Fry the bacon in small pan in the butter until crisp. Remove and drain on paper towel. Add the sage to the pan and fry for 30 seconds. Add the bacon and sage to the soup, drizzle with the olive oil and season with fresh pepper.
Lunar Witch Tea
Lunar Witch Tea
4 cups of water
¼ cup dried lavender petals
4 T. of Peppermint Tea
Honey to taste
Bring the water to a boil and add in the tea and lavender petals. Let steep for 3 to 4 minutes. Serve and add honey to taste.
Apple Cheddar Bacon Breakfast Strata
Apple Cheddar Bacon Breakfast Strata
Butter or bacon fat, for the pan
3 eggs, beaten
1½ cups milk, whole or 2%
¼ tsp. salt
Generous pinch of pepper
2 tsp. Worcestershire, optional
2 tsp. Dijon or 1 tsp dry mustard
¾ lb. (a med-sized loaf) rustic bread,[1] day-old, sliced
¾ lb. honeycrisp [2] apples, peeled, cored, and thinly sliced
9 oz. aged white cheddar, shredded
2 T. dried rosemary
1 lb. thick-cut bacon, cooked to moderately crispy and chopped
3½ oz. gouda (not smoked), shredded
Grease an 8×8 baking pan with bacon fat or butter; set aside. Place the eggs, milk, salt, pepper, (Worcestershire), and mustard into a mixing bowl or pitcher and mix it thoroughly; set aside. Next, create three layers in the following manner: Line the bottom of the pan with a layer of bread. Make sure to leave no gaps in the layer, tearing off small pieces of bread or crumbling some of it into crumbs as necessary, to fill them in. Pour just enough of the egg mixture over the bread to moisten all of it. Distribute half the apples over the eggy bread. Cover that with half the cheddar, then a third of the rosemary, and then half the bacon. Lay down another layer of bread. Take an opportunity to push down on the whole thing, to compress it somewhat, and to help ensure that it’s level. Pour enough of the egg mixture over the bread to moisten all of it thoroughly. Then build the rest of the layer: the rest of the apples, all the gouda, another third of the rosemary, and the rest of the bacon. Top it off with another layer of bread. Press down again. Pour the remainder of the egg mixture over the bread. Cover that with the remaining rosemary and cheddar. Cover tightly with foil. Place it in the refrigerator overnight (or see “options” paragraph). The next morning, pop it into a preheated 350°F oven for 35 minutes, then remove the foil and continue baking for 25 minutes, or until the top has browned. Remove from the oven and let rest until cold (or see “options” paragraph). Cover with foil and place in the refrigerator overnight. 5. The next day, whenever you’re hungry, cut the strata into six pieces, and microwave each piece for 2 minutes with full-on nuclear power.
Clam Chowder Board
Clam Chowder Board
26-inch (66-cm) food board
Clam Chowder
5 cups (150 g) shredded lettuce
2 pounds (908 g) baby shrimp
1 cup (240 ml) cocktail sauce
Parsley, for garnish
2 baguettes, sliced
¼ cup (60 g) unsalted butter
3 cups (150 g) oyster crackers
6 ounces (168 g) Ritz crackers
Place a hot pad in the center of the board for the clam chowder. To make the shrimp cocktails, add a 1/2 cup (15 g) shredded lettuce to 10 small cups. In a medium bowl, add the shrimp and cocktail sauce and gently stir, being careful not to break the shrimp. Add 1/3 cup (80 g) of the shrimp cocktail mixture on top of the lettuce. Add a sprig of parsley to garnish. On the inside edge of the board, on either side, place 5 shrimp cocktails. In between the shrimp cocktails, on the inside edge of the board, fan the baguette slices. Place a small bowl with the butter nearby. In a circular pattern, fan out the Ritz crackers, then add oyster crackers. Garnish any open spaces with the parsley.
Pear Honey Butter
Pear Honey Butter
10 lbs. ripened pears, peeled, cored, sliced
1 cup water
1 cup honey
Place your pear slices inside your slow cooker. Add in the water and honey. Cover and cook on low heat for 10 hours. You can stir if you want to but it’s not necessary. When your pears are done, they will have darkened in color, but won’t dry out through cooking. Either use your blender and puree your softened pears in batches until it is done or use an immersion blender to make a smooth consistency.
Peace Tea
Peace Tea
To be served to others in the home when tempers are high, this tea is especially good for quarreling couples to ease their anger and to inspire forgiveness. You must match the number of fresh sprigs of thyme to the number of people who need peace (for example, two angry people, two sprigs of thyme). The thyme will serve as their poppets. Bring the sprigs together and bind with cooking twine. As you do so, focus your intent on whom these branches represent and how they may make peace with one another. Place these in a blue or white teapot. Gently shower the other ingredients over the shoots. Know that passionflower will bring communication, calm, and honesty, and that the violet blossoms will soothe their wounds and protect the heart from the pain getting worse. Slowly bring a pot to boil; no need to rush. Brew the tea for 5 to 7 minutes. If possible, encourage people to sweeten each other’s tea, or to pass the honey around.
1 tsp. passionflower
1 tsp. violet blossoms
2 to 3 sprigs fresh thyme
1 tsp. honey
This tea may also be drunk alone to simply instill peace throughout your being.
You can never get a cup of tea large enough or a book long enough to suit me. – C.S. Lewis
Roasted Shallots with Maple-Miso Butter
Roasted Shallots with Maple-Miso Butter
1 stick (4 oz/113 g) unsalted butter, at room temperature
2 T. shiro miso (white miso)
1 T. maple syrup, plus more to taste
1 T. white and black sesame seeds (optional)
1 pound (454 g) shallots, peeled and halved if large
Finely chopped fresh chives (optional), for garnish
In a medium bowl, stir together the butter, miso, and maple syrup until combined. Add the sesame seeds (if using) and mix to incorporate. Taste and add more maple syrup, if you’d like a little more sweetness. Transfer the butter to a piece of plastic wrap or wax paper and roll into a cylinder. Refrigerate or freeze until needed. Position a rack in the middle of the oven and preheat to 325°F (160°C). Place the shallots on a quarter-sheet pan and add pats of the miso-maple butter all around. Place in the oven for 5 minutes, or until the butter melts. Gently shake the pan to coat the shallots in the butter, cover with foil, and return to the oven for about 1 hour, or until the shallots are tender and starting to collapse. Lift the foil, baste with the melted butter, then re-cover and return to the oven for another 10 minutes, repeating the basting two more times, or until the shallots are lacquered and glistening. Remove from the oven and let cool before serving warm or at room temperature, garnished with the chives, if you like.
Crispy Ramen with Cabbage and Bacon
Crispy Ramen with Cabbage and Bacon
1¼ pounds (567 g) green cabbage, cut into 1-inch (2.5 cm) pieces (½ head)
6 scallions, cut into 1-inch (2.5 cm) pieces
1 large carrot (4 oz/113 g), thinly sliced on the bias
4 slices bacon (3 oz/85 g), cut crosswise into 1-inch (2.5 cm) pieces
One 2-inch (5 cm) piece fresh ginger, cut into thin matchsticks
3 T. extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 T. toasted sesame oil
2 T. oyster sauce
2 T. soy sauce
1 T. Worcestershire sauce
20 ounces (567 g) fresh ramen noodles
Furikake (optional), for serving
Position two racks in the middle and lower third of the oven and preheat to 425°F (220°C). Bring a large pot of water to a boil. On a half-sheet pan, toss together the cabbage, scallions, carrot, bacon, ginger, and olive oil. Season with salt and pepper and stir to combine. Roast on the middle rack for 15 to 20 minutes, or until the cabbage starts to soften and brown. Meanwhile, in a small bowl, stir together the sesame oil, oyster sauce, soy sauce, and Worcestershire sauce. Set aside. Add the ramen noodles to the boiling water and cook according to the package directions. Drain and rinse under cold water. (This helps keep the noodles separate.) Remove the hot sheet from the oven and add the noodles and sauce. Toss everything to coat well; I find it easiest to use chopsticks or tongs. Spread in an even layer, pushing some of the noodles to the edges (they’ll get very crispy there). Roast on the lower rack for 25 to 30 minutes, or until the noodles are browned and crispy at the edges. Using a metal spatula, turn and toss the noodles to reveal the crispy pieces. (For even crispier noodles, re-spread in an even layer and roast for 5 minutes more.) Sprinkle with the furikake, if desired, and serve immediately. For vegetarian crispy noodles, replace the bacon with 7 ounces (198 g) fresh shiitake and/or maitake mushrooms, quartered or torn into bite-size pieces, and add an additional 1 T. sesame oil to the sauce.
Bucatini With Tuna
Bucatini With Tuna
Salt
1 pound bucatini (or penne)
5 T. extra virgin olive oil
1 clove garlic, smashed
1 small shallot, minced
2 large pinches chili flakes, or to taste
½ cup pitted oil-cured black olives, sliced
¼ cup large salt-cured capers, well-rinsed
½ cup canned chickpeas
12 ounces imported canned solid tuna, drained
¼ cup chopped flat-leaf parsley leaves
¼ cup chopped mint leaves
Freshly ground black pepper
½ cup coarse, lightly toasted bread crumbs.
Bring a large pot of salted water to a boil. Cook bucatini for about 8 minutes, until al dente. Meanwhile, heat 2 T. oil in a very large skillet if using bucatini, a large skillet for penne. Add garlic and shallots. Sauté until soft. Add chili flakes, olives, capers and chickpeas and cook another minute or so. Break up tuna in flakes and add. Cook until ingredients are warm. Remove from heat. Drain pasta, reserving about a cup water. Add pasta, parsley and mint to skillet. Return to low heat and toss well. Add remaining olive oil and pasta water to moisten ingredients. Season with salt, black pepper and more chili flakes if desired. Transfer to a warm serving bowl, top with bread crumbs and serve.