Air fryer Butter Beans

Air fryer Butter Beans

Air fryer Butter Beans

 

18 oz. butter beans or about 450 gm.

1 tbsp. olive oil

¾ tsp. Garlic powder

½ tsp. Onion powder

½ tsp. Pepper

½ tsp. Paprika

½ tsp. Salt

½ tsp. Cayenne optional

 

First step is in prepping your beans. Get a can of butter beans. Drain the liquid and dry the beans well. They are now ready to be air fried. If you are using dry beans, then you will need to soak these for 6 to 8 hours till they double in size. Soak about 8 oz. or around 100 gm. of dried beans. They will double in size. Now, cook them till al dente or they have a bite. We do not want them mushy or creamy. If you are using a stove top pressure cooker, you can cook them to one whistle and then release the pressure. For stove top, just bring a pan of water to boil and add the soaked beans. Cook till they are done but still have a bite to them. Now add all the spices of your spice mix together. Take the beans that have been dried using paper towels in a bowl. Add the spice mix along with the olive oil. Toss or mix well till every butter bean is coated. Preheat air fryer at 200C or 400F for 4 minutes. Lay the spiced butter beans in one layer. Let there not be much overlap. They will shrink a bit in size as they cook. Air fry at 200C or 400F for 15 minutes. I shook the basket twice to ensure an even cooking of the beans. The skin on the beans starts getting crispy and browned and splits in places. Some of the beans may explode too. Mine didn’t. At the end of 15 minutes, your butter beans will be having a lovely crunch on the outside while staying a bit chewy on the inside. They won’t be completely dehydrated. They don’t need to. They taste great just like this

Rosemary Garlic Focaccia Muffins

Rosemary Garlic Focaccia Muffins

Rosemary Garlic Focaccia Muffins

 

1 ¼ tsp active dry yeast*

1 tsp honey**

1 ¼ c warm water

2 1/2 c bread flour***

2 tsp sea salt

¼ c extra-virgin olive oil, divided

2 tbsp butter, melted

2 tbsp finishing salt, like Le Saunier de Camargue Herbes De Provence Fleur de Sel

 

1/3 c extra virgin olive oil

2-3 sprigs of rosemary, minced

3 garlic cloves, minced

 

Focaccia Muffins: Day one:   Mix the yeast, honey, and water together in a large bowl. Allow to sit for 5-10 minutes until the mixture gets foamy and yeasty. Add the flour and salt to the bowl, and mix everything with a large spoon or spatula until a rough dough forms. The dough may still seem wet, but it should hold together. Drizzle about 2 tbsp of olive oil on top of the dough, and gently turn the dough in the oil so it’s coated. Cover the bowl with plastic wrap and chill in the fridge overnight, at least 8 hours. The dough will double in size.

Day two: The next day, drizzle an additional 2 tbsp of olive oil on the dough and give the dough a quick knead to deflate it in the bowl. Turn the dough out onto a lightly oiled counter. Pat it into a rough rectangle (the dough will still be a little sticky). Using a sharp knife or bench scraper, divide the dough in half, and then cut six pieces from each half for a total of twelve pieces of dough. Grease a muffin pan with olive oil. Divide the dough into the muffin tins. The dough does not have to be perfectly round, but it should fit snugly into the tins. Allow the dough to rise, covered, for about 2 hours. The dough will slowly rise inside the tins.

Rosemary Garlic Topping: Meanwhile, prepare the Rosemary Garlic Topping by heating the olive oil in a small pan over medium heat. Once the oil is shimmering, turn off the heat and add the minced rosemary and garlic. Remove the pan from the heat and gently swirl it around to quickly cook the rosemary and garlic. This should only take a minute. If it starts to burn, transfer the mixture to a bowl.

Preheat the oven to 450 F degrees. Oil your hands and poke deep holes all over the top of the dough. Don’t be shy–you want there to be lots of holes that touch the bottom of the pan! Drizzle about 1 tsp of the rosemary garlic oil evenly over each of the muffins. You may not use all of the oil. Bake for about 20 minutes, or until the tops are golden brown. Brush the hot focaccia muffins with melted butter and sprinkle with the finishing salt.

German Sauerkraut & Bratwurst with Bacon Onion Potatoes

German Sauerkraut & Bratwurst with Bacon Onion Potatoes

German Sauerkraut & Bratwurst with Bacon Onion Potatoes

 

Bratwurst sausages (preferably German)

Sauerkraut (store-bought or homemade)

Potatoes (waxy potatoes like Yukon Gold)

Bacon (thick-cut for maximum flavor)

Onions (sweet or yellow onions for caramelizing)

Seasonings: Salt, black pepper, caraway seeds (optional)

Beer or cider (optional, for deglazing)

 

Start by frying the bacon in a large skillet until crispy. Remove the bacon and set it aside, but keep the fat in the pan to cook the other ingredients. This bacon fat adds richness to the potatoes and onions. In the same pan, add sliced onions and cook them slowly over medium heat until they become golden and caramelized. The onions should develop a deep sweetness, which will balance the tanginess of the sauerkraut. Add chopped potatoes to the pan with the onions. Season with salt, pepper, and caraway seeds. Cook the potatoes until they’re golden brown and tender. Nestle the bratwurst sausages into the skillet with the potatoes and onions. Pour in a bit of beer or cider (optional) to deglaze the pan and add extra flavor. Finally, stir in the sauerkraut and let everything simmer until the bratwurst is fully cooked. Crumble the reserved bacon over the top of the dish just before serving. The crispy bacon adds the final touch, delivering a smoky crunch that ties all the flavors together.

Cucumber Cream Cheese Spread with Everything Bagel Chips

Cucumber Cream Cheese Spread with Everything Bagel Chips

Cucumber Cream Cheese Spread with Everything Bagel Chips

 

For the Cucumber Cream Cheese Spread

 

1 8 oz package Cream Cheese room temperature

2 small Cucumbers grated (about 1 cup)

2 stalks Scallions thinly sliced

2 tablespoon Fresh Cilantro finely chopped

2 tablespoon Fresh Mint finely chopped

2 tablespoon Grainy Mustard

½ Lemon juiced

1 pinch Flaky Salt

 

For the Everything Bagel Chips

 

6 Mini Bagels thinly sliced

3 tablespoon Avocado OIl

3 tablespoon Everything Bagel Seeds

 

Preheat oven to 350F degrees. Meanwhile, add cream cheese, grated cucumber, chopped scallion, cilantro, mint, grainy mustard, lemon juice and a huge pinch of kosher salt together in a large bowl. Use an electric mixer to whip the ingredients together until combined. Let this cream cheese mixture rest for at least 20 minutes for the flavors to come together. For the Bagel chips, thinly slice your bagels and add them to a large bowl. Drizzle with olive oil and everything bagel seeds and toss to coat. Place each piece evenly spaced apart on a baking sheet and add more oil and everything bagel seeds if necessary – you want them coated! Bake for 10-20 minutes (some bagels crisp up faster than others) or until they’re light golden brown and crunchy. Remove from heat and let rest for 5 minutes before serving.

Leftover Cranberry Sauce No-Flip Pancakes

Leftover Cranberry Sauce No-Flip Pancakes

Leftover Cranberry Sauce No-Flip Pancakes

 

1½ cups all-purpose flour

2 T. granulated sugar

1½ tsp. baking powder

¼ tsp. baking soda

1 tsp. kosher salt

1½ cups buttermilk

3 medium eggs (or 2 large)

2½ T. unsalted butter, melted, plus more for serving

1 T. vegetable oil

⅔ cup cold cranberry sauce

Maple syrup, for serving

 

Heat oven to 375 degrees. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another large bowl, whisk together buttermilk, eggs, and 2 T. of melted butter. Fold in dry ingredients and then add cranberry sauce into the batter. Don’t over-mix—you want the batter to look marbled. Heat remaining ½ T. of butter. Oil in a 10-inch oven-safe skillet over medium-high heat. Add batter to the pan and spread to the edges. Cook just until the edges are set, 5-7 minutes. Transfer the skillet to the oven and bake for 10-15 minutes until the pancake is golden and puffed on top. Place a serving plate over the skillet and carefully invert the pan to release the pancake. Cut the pancake into wedges and serve with butter and maple syrup.

Soul Cakes (for All Souls Day)

Soul Cakes (for All Souls Day)

Soul Cakes (for All Souls Day)

175g butter (6ozs)

175g caster sugar (6ozs)

3 egg yolks

450g plain flour (1lb)

2 tsp. mixed spice

100g currrants (4 ozs)

a little milk to mix

 

These little cakes are a cross between a biscuit and a scone and are traditionally made for All Soul’s Day, which is on the 2nd of November. Packed with currants and mixed spice, these lovely little cakes are delicious with an afternoon cuppa.

 

Pre-heat oven to 180C/375F/Gas mark 5.  Cream the butter and sugar together and then beat in the egg yolks, one at a time. Sift the flour into another bowl with the mixed spice and then add them to the butter, sugar and egg yolk mixture. Stir in the currants and add enough milk to make a soft dough, similar to scones. Roll the dough out and cut out little cakes with a biscuit cutter. Mark each cake with a cross and then place them on a greased and/or lined baking sheet. Bake the cakes for 10 to 15 minutes, or until golden brown. Cool on a wire rack and the store in an airtight tin for up to 5 days.

Herbalicious Lammas Loaf Biscuits

Herbalicious Lammas Loaf Biscuits

Herbalicious Lammas Loaf Biscuits

 

2¼ cups flour (and a bit extra to flour the counter)

1/2 cup of finely minced aromatic herbs. Use a blend whatever you like:  i.e. rosemary, oregano, thyme, parsley, field mustards & garlic mustard. (Put aside four tablespoons for sprinkling the top of the loaf.)

1/4 cup minced flower blossoms. Again use a mix of what you have on hand i.e. calendula petals, wild fennel blossoms, crow garlic or chive blossoms, oregano and sweet marjoram blossoms. (Put aside two tablespoons for sprinkling.)

3/4 cup of grated cheddar cheese. (Put aside four or five tablespoons for topping.)

1 tablespoon baking powder

1 teaspoon of sea salt

1 tablespoon of sugar

⅓ cup butter

1 cup milk

2 tablespoons olive oil for brushing the top.

 

Preheat oven to 425 degrees. Grease baking sheet. Add your flour, baking powder, salt and sugar together in a bowl & mix together. Cut in your butter, mixing it through the dry mixture until crumbly. Add half the milk and stir, then add remaining milk and mix together. Add herbs, blossoms, cheese. Mix well. Prepare a floured surface and gently knead dough for about a minute. Shape into a roll and cut off rounds for your biscuits. Place in a circular shape (gently touching) on greased baking sheet and sprinkle with remaining cheese and herbs. Bake at 425 degrees for 13-15 minutes. Brush tops with olive oil as they come out.

Baba Yaga’s Wild Spice Honey Cookies

Baba Yaga’s Wild Spice Honey Cookies

Baba Yaga’s Wild Spice Honey Cookies

 

​¾ cup spice-infused honey

½ cup butter

1½ cups rye flour

1½ cups all-purpose flour

3/4 cup spiced sugar

1 teaspoon salt

1 egg

2 egg yolks

 

Preheat the oven to 350 F. Line a baking sheet with parchment paper. Melt the butter and honey together and stir just until they’re combined. Set aside. ​In a bowl, whisk together eggs and spiced sugar. Add the honey-butter mixture. Then, add the flour and salt. Using your hands, mix together until it holds its shape. Wrap in plastic and refrigerate for 1-2 hours and up to 24 hours. ​When ready to bake, allow the dough to warm up. Roll the dough out to about 1/4 of an inch, and use extra flour if too wet. Cut out your desired cookie shapes and stamp as you wish. ​Bake for 8-10 minutes, until the edges start browning just a little. Cool on a wire rack before glazing.

 

Butter Rum Spiced Glaze

 

2/3 cup confectioners’ sugar

1 tbsp wild spice sugar

1 tbsp unsalted butter, melted and warm

1 tbsp dark rum (or lemon juice)

1 tsp warm water

Pinch salt

​

​Prepare the glaze while the cookies are still in the oven, it needs to be brushed on while they are still warm. Sift the icing sugar and wild spice into a bowl. Add melted butter, rum (or lemon juice) and water and mix with a spoon until smooth. The glaze will thicken slightly if it sits around, so stir through a little more warm water if you need to – it should be the consistency of runny honey.  Remove the cookies from the oven, leave to rest for 5 minutes, then brush or dab the glaze all over with a pastry brush. Transfer to a wire rack to cool completely. Biscuits will keep for up to five days in an airtight container.

Wild Spiced Sugar

Wild Spiced Sugar

Wild Spiced Sugar

4 tablespoons Juniper berry, dried

5 tablespoons Fennel Seeds

3 tablespoons dried tart berries (dried completely to be ground into powder) or dried rind of half a lemon or orange – ground to a powder)

2 tablespoons dried Sumac berries (or just add the other half of the lemon/orange rind)

3 tablespoons dried Rose petals

½ tablespoon Lavender buds

2 tsp of dried Mint

pinch of dried Thyme

1 cup granulated sugar (or granulated monk sugar if you want a keto version).

Directions

 

Grind all herbs and berries to a fine powder in a mortar with a pestle or coffee grinder. Carefully sieve off large bits and then grind again. Again sieve off any large pieces. You should be left with a fine soft powder with no gritty bits!​  Mix ground spices with granulated sugar. Place in jar, cap and let sit overnight before using.

 

 

Wild Spice Infused Honey​

 

​Make another batch of the wild spice mixture per the previous recipe. Instead of adding sugar blend the spices into a cup of honey. Place the honey in a mason jar into the top of a double boiler and gently warm it off and on for 3-4 days. ​Just keep it on the lowest setting and remember to replenish the water. I keep it on all day and turn it off at night. ​The longer it warms the tastier – and more medicinal your honey. To pour off for use, simply heat the honey and sieve off the plant material.

Berry Crisp Spiral Ham

Berry Crisp Spiral Ham

Berry Crisp Spiral Ham

 

1 8-lb. cooked spiral-sliced ham, liquid reserved

1 cup orange juice

1/2 cup seedless raspberry jam

1 cup fresh raspberries

1/2 cup honey

1 jalapeno chile pepper, stemmed, thinly sliced, and seeded, if desired

Raspberries

 

Preheat oven to 325F. Place ham, slices up, on a rack in a shallow roasting pan. Set aside. For berry glaze, in a medium saucepan combine reserved ham liquid, orange juice, jam, berries, honey, and jalapeno. Bring to boiling. Reduce heat. Simmer, uncovered, 15 minutes or until syrupy, stirring occasionally. Brush some of the glaze over ham. Cover ham loosely with foil. Bake 1 hour and 20 minutes or until heated through, brushing occasionally with glaze. Increase oven temperature to 425F. Remove foil from ham. Spoon remaining glaze over top and sides. Bake 10 minutes more or until top of ham is crispy and inner ham is heated through (140F). Remove; let stand 10 minutes before serving. Serve with additional raspberries.

Jelly Donut Cake

Jelly Donut Cake

Jelly Donut Cake

 

3 ½ cup all-purpose flour

2 pkgs. active dry yeast

1 cup milk

½ cup granulated sugar

½ cup butter

½ tsp. salt

2 eggs

1 tsp. vanilla

⅔ cup strawberry or cherry jelly or jam

 

Cream filling (recipe below)

 

Sifted powdered sugar

¼ cup strawberry or cherry jelly or jam (optional)

Cream Filling

½ cup milk

2 Tbsp. all-purpose flour

1 tsp. vanilla

¼ cup butter, softened

¼ cup shortening

½ cup granulated sugar

¼ tsp. salt

 

In a medium bowl stir together 2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, granulated sugar, butter, and salt just until warm (120°F to 130°F). Add milk mixture to flour mixture. Add eggs and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in remaining flour (dough will be very soft and sticky). Cover surface of dough with plastic wrap; chill for 2 to 24 hours. Generously butter a 9×2-inch deep heart-shaped or round cake pan. Using a buttered spatula, transfer dough to prepared pan and smooth to an even layer. Cover; let rise1 hour or until double in size. Preheat oven to 325°F. Bake for 30 to 35 minutes or until golden brown. Cool in pan on wire rack for 5 minutes. Remove cake from pan; turn top-side up. Cool completely on wire rack. Using a long serrated knife, split cake in half horizontally; remove top. Place bottom layer, cut-side up, on a serving plate. Spread with jelly. Spoon Cream Filling over jelly; spread to edges. Place top layer of cake on filling, cut-side down. Dust cake with powdered sugar; decorate with jelly.  Cream Filling: In a small saucepan whisk together the milk and flour until no lumps remain. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more (mixture will be thick). Stir in vanilla. Transfer to a small bowl; cover surface with plastic wrap and cool to room temperature.  In a medium mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the sugar and salt and beat for 1 to 2 minutes or until well-combined. Add the cooled milk mixture and beat until smooth.

Neapolitan Pops

Neapolitan Pops

Neapolitan Pops

 

15 chocolate sandwich cookies , such as Oreos

3 tablespoons butter , melted

1 pint chocolate ice cream

1 pint vanilla ice cream

1 pint strawberry ice cream

16 craft popsicle sticks

 

Using a food processor or a rolling pin and a large ziplock bag, crush chocolate cookies. (No need to remove filling from cookies before crushing). Stir in butter. Press cookie crumbs into a 8 or 9-inch square baking pan lined with parchment paper or foil with overhanging sides. Freeze for 10 minutes. Let chocolate ice cream sit at room temperature for a few minutes to soften, then scoop on top of cookie crust and spread into an even layer. Freeze for 10 minutes. Let vanilla ice cream sit at room temperature for a few minutes to soften, then scoop on top of chocolate ice cream and spread into an even layer. Freeze for 10 minutes. Let strawberry ice cream sit at room temperature for a few minutes to soften, then scoop on top of vanilla ice cream and spread into an even layer. Press sticks straight down into the ice cream, all the way to the bottom, in even intervals. Freeze for at least 2 hours. Using the overhanging sides as handles, life ice cream out of pan. Dip a knife into hot water and wipe clean. Cut ice cream into 16 pops. You will need to re-heat knife often. Store in the freezer. To prevent freezer burn, tightly wrap and consume within a week.

Chicken Wings in Honey Garlic Sauce

Chicken Wings in Honey Garlic Sauce

Chicken Wings in Honey Garlic Sauce

 

3 lb. chicken wings

Salt and pepper

2 C. honey

1/2 C. ketchup (maybe a dab more)

1 C. soy sauce

1/4 C. oil

2 cloves minced garlic

 

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at the joint. Sprinkle w/ S&P and place on broiler pan. Broil 4-5 inches from heat for 20 minutes, turning halfway, or until chicken is browned. Transfer to crock pot.  Combine honey, ketchup, soy sauce, oil and garlic. Pour over wings. Cover and cook on low for 4-5 hr or high for 2-2 1/2. Looks nice sprinkled with sesame seeds for garnish.

Easy No Knead Focaccia

Easy No Knead Focaccia

Easy No Knead Focaccia

 

1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)

2 tsp. honey

5 C. (625 g) all-purpose flour

5 tsp. Diamond Crystal or 1 T. Morton kosher salt

6 T. extra-virgin olive oil, divided, plus more for hands

4 T. unsalted butter, plus more for pan

Flaky sea salt

2–4 garlic cloves

 

Whisk one ¼-oz. envelope active dry yeast (about 2¼ tsp.), 2 tsp. honey, and 2½ C. lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).  Add 5 C. (625 g) all-purpose flour and 5 tsp. Diamond Crystal or 1 T. Morton kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain. Pour 4 T. extra-virgin olive oil into a big bowl that will fit in your refrigerator. This puppy is going to rise! Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. If you’re in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours.  Generously butter a 13×9″ baking pan, for thicker focaccia that’s perfect for sandwiches, or an 18×13″ rimmed baking sheet, for focaccia that’s thinner, crispier, and great for snacking. The butter may seem superfluous, but it’ll ensure that your focaccia doesn’t stick. Pour 1 T. extra-virgin olive oil into center of pan. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours. Place a rack in middle of oven; preheat to 450°. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. (If at this point the dough is ready to bake but you aren’t, you can chill it up to 1 hour.) Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you probably won’t need to do this if using a baking pan). Dimple focaccia all over with your fingers, like you’re aggressively playing the piano, creating very deep depressions in the dough (reach your fingers all the way to the bottom of the pan). Drizzle with remaining 1 T. extra-virgin olive oil and sprinkle with flaky sea salt. Bake focaccia until puffed and golden brown all over, 20–30 minutes. Hold off on this last step until you’re ready to serve the focaccia: Melt 4 T. unsalted butter in a small saucepan over medium heat. Remove from heat. Peel and grate in 2–4 garlic cloves with a Microplane (use 2 cloves if you’re garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, 30–45 seconds. (Or, if you prefer raw garlic to toasted garlic, you can grate the garlic into the hot butter, off heat, then brush right away.)  Brush garlic-butter all over focaccia and slice into squares or rectangles.  Do Ahead: Focaccia is best eaten the day it’s made, but keeps well in the freezer. Slice it into pieces, store it in a freezer-safe container, then reheat it on a baking sheet in a 300° F oven.

Hamburger Macaroni Skillet

Hamburger Macaroni Skillet

Hamburger Macaroni Skillet

 

1 pound ground beef

2 cans (14-1/2 ounces each) stewed tomatoes

1/4 C. dried minced onion

1 tsp. salt

1 tsp. chili powder

1/4 to 1/2 tsp. pepper

1/4 tsp. sugar

1 C. uncooked elbow macaroni

 

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, seasonings and sugar; bring to a boil. Reduce heat and simmer for 5 minutes. Stir in macaroni; cover and simmer for 15 minutes. Uncover; simmer until macaroni is tender and sauce is thickened.

Wild Pea Shoots Stir-Fried with Garlic

Wild Pea Shoots Stir-Fried with Garlic

Wild Pea Shoots Stir-Fried with Garlic

 

1 T. rice wine

1/4 C. vegetable or chicken broth

2 tsp. tamari or soy sauce

1/4 tsp. sugar

1 tsp. cornstarch

2 tsp. cold water

1 pound wild pea shoots

2 T. peanut (or other vegetable) oil

4 cloves garlic, coarsely chopped

In a bowl, combine rice wine, broth, tamari, and sugar; set aside.

 

Mix cornstarch with cold water; set aside. Remove and discard any heavy stems from pea shoots. Heat oil in a wok over high heat. Add garlic and stir-fry just until fragrant, taking care not to burn it. Add pea shoots and stir to combine. Add sauce mixture; cover and cook until pea vines are tender, 1-2 minutes. Uncover. Add cornstarch mixture; cook while stirring just until sauce thickens. Serve with brown rice or a cooked hearty grain such as spelt or barley.

Venison with Berry Demi-Glace

Venison with Berry Demi-Glace

Venison with Berry Demi-Glace

 

1-2 Caribou/Moose (Venison) Tenderloins

1 T. Salt

1 T. Pepper

1 tsp. all purpose Wildside Seasoning

1 T. Coriander

1 tsp. Cayan Pepper

¼ lb. butter

Thyme or Herb Infused Olive Oil

1 lb. Blackberries, Cherries or Raspberries (depending on availability)

1 cup port wine

1 Qt. veal or beef stock

1 Qt. chicken stock

 

To make the Demi-Glaze, take veal/beef stock and chicken stock, mix together and reduce by 2/3.  A quart of each stock will do.  When the stock is reduced add the berries, salt and pepper, a cup of Port wine, and some cayan pepper.  Add seasonings to your specific tastes.  This process may take up to an hour so be patient.  Put the Dem-Glaze aside.  Mix the Coriander, sea salt, black pepper, Cayan pepper and Wild Side Seasoning. Take the Caribou Tenderloin and rub the dry seasoning into the tenderloin generously.  Heat a cast iron skillet with olive oil and sea salt until smoking hot.  Place the tenderloin into the pan and sear all the way around until browned.  Place the whole pan with the tenderloins into the oven at 450-500 degrees for 10-12 minutes depending on how rare you like your venison.  I prefer very rare, so 10 minutes is plenty of time.  Do not make this dish well done or the venison will be dry and tough. Remove from oven and slice into 1 inch slices and place on a plate.  Get the Demi-Glaze and spoon generous portions on each side of the tenderloin and drizzle over the top as well.

Coffee-Glazed Apple Bacon Fritters

Coffee-Glazed Apple Bacon Fritters

Coffee-Glazed Apple Bacon Fritters

 

1 T. salted butter

3 tart apples, peeled, cored, and cut into ½-inch chunks

12 slices thick-cut bacon, cooked and cooled

11/4 cups all-purpose flour

11/2 tsp. baking powder

1/2 tsp. fine sea salt

1/2 tsp. ground anise

1 large egg

1/4 cup granulated sugar

1/2 cup sparkling apple juice

2 cups icing sugar

1/4 cup extra-strong coffee or espresso, cooled

Vegetable oil, for frying

 

In a saucepan over medium heat, melt the butter and let it cook until it is light golden. Add the apples and cook, turning frequently, until they just begin to soften and deepen in color, 7– 8 minutes. Do not let them cook all the way through— you want them soft but with a bit of crunch. Remove from the heat and transfer to a mixing bowl. Crumble the bacon into the apples, stir to combine, and set aside. In a large mixing bowl, sieve the flour with the baking powder, salt, and ground anise. Set it aside. In a separate large mixing bowl, whisk the egg with the sugar until they turn a light golden color. Add the apples and bacon to the wet ingredients and mix to combine. Pour the wet ingredients into the dry and, using a spatula or wooden spoon, stir slightly until just combined. Add the sparkling apple juice and give it all a final stir to combine. In another mixing bowl, whisk the icing sugar with the coffee to make a glaze. Set it aside. Place a wire rack over a rimmed baking sheet. Line another baking sheet with paper towel. Add 3– 4 inches of vegetable oil to a Dutch oven over medium heat. Warm the oil to 350°F. Working quickly, use two tablespoons to scoop up some batter and carefully drop it into the oil. Cook three to four fritters at a time. Cook for about 2 minutes, or until deeply golden on one side. Flip over and cook the other side for another minute or two, until each side is evenly colored. Remove from the oil and let drain on the paper towel. While the fritters are still warm, dip them into the coffee glaze, let the excess drain off, and place on the wire rack to set. These will keep in an airtight container in the fridge for up to 5 days. To get them crispy again, preheat the oven to 350°F, place the fritters on a parchment-lined baking tray, and place in the oven for 10– 12 minutes.

Radish and Sprout Salad

Radish and Sprout Salad

Radish and Sprout Salad

 

6-8 assorted radishes, washed well and trimmed

1 cup micro sprouts, such as broccoli or pea

Ground black pepper

 

2 lemons, cut in half lengthwise

2 Tbsp plus 2 tsp extra virgin olive oil, divided

1 tsp Dijon mustard

1 tsp honey

Fine sea salt

 

Using a mandoline, slice the radishes very, very thinly. They should be almost transparent. Cover with plastic wrap in the fridge for up to 3-4 hours if you’re not serving them immediately. To make the vinaigrette, you can either use a barbecue grill, a cast iron grill pan, or the broil setting on your oven. Brush the cut sides of the lemons with the 2 tsp of oil and grill or broil, cut side up, for 3– 5 minutes, or until they’re slightly charred. Remove from the heat and let cool completely. Squeeze the juice from the cooled lemons into a mason jar, add the remaining 2 Tbsp oil, the Dijon, and honey. Put the lid on the jar and shake well to combine. Season to taste with salt. When you’re ready to serve, scatter the sliced radishes onto a serving platter. Sprinkle the sprouts overtop and drizzle with the vinaigrette. Season with pepper to taste. This is best eaten the day you make it. The vinaigrette will keep in an airtight container in the fridge for up to 3 days.

 

Easy Artisan Seedy Soda Bread

Easy Artisan Seedy Soda Bread

Easy Artisan Seedy Soda Bread

 

4 cups Red Fife flour

2 tsp baking soda

1 tsp fine sea salt

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/4 cup hemp or flax seeds

2 1/4 cups buttermilk

 

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Sift the flour, baking soda, and salt into a large mixing bowl. Add the seeds and stir to distribute them evenly. Pour in the buttermilk and stir to combine. If necessary, add a drop or two more buttermilk until the mixture just comes together to form a soft, slightly sticky dough. Turn the dough out onto a well-floured work surface, knead it gently for about 1 minute, and then form it into a ball about 6 inches in diameter. Dust generously with flour and, using a sharp knife, score a cross into the top, cutting about ½ inch down into the loaf. Place the bread on the prepared baking sheet and bake for 65– 75 minutes, or until a wooden skewer inserted in the centre comes out clean. Remove from the oven and place the loaf on a cooling rack to keep the crust nice and crispy

Lemon Ginger Zucchini Marmalade

Lemon Ginger Zucchini Marmalade

Lemon Ginger Zucchini Marmalade

 

3 pc. lemons

1 pc. medium orange

2 1/2 cups water

1/2 cup chopped fresh peeled ginger root (I used 1/3 cup chopped crystallized ginger)

1 cup shredded zucchini

4 1/2 cups granulated sugar (I used all the sugar so I wouldn’t have so much pucker action)

 

Remove the thin outer rind from lemons and orange with vegetable peeler and cut into fine strips with scissors or sharp knife; or use a zester. Place in a large stainless steel or saucepan. Remove the remaining white pith in large pieces and add to saucepan. Stir in water and ginger root. Bring to a boil over high heat, cover, reduce heat and boil gently for 25 minutes. Using tongs remove and discard white rind. Finely chop fruit pulp in a food processor or blender. Add pulp and zucchini to saucepan. Bring to a boil over high heat, reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Add sugar to fruit mixture. Return to a boil* and boil rapidly uncovered, until mixture will form a gel**, about 30 minutes, stirring frequently.   Ladle into sterilized jars, remove excess air and fill to ¼” headspace. Wipe rims and add hot lids and rings. Process the jars for 10 minutes in a water bath at a full boil. Makes about 4 1/2 cups

 

* (If you want to skip the gel point and not cook it down for another 30 minutes you can add 3 T. of Ball flex batch pectin now and return to a boil for one minute. After the minute proceed to ladling.)

 

**For the gel; I used the freezer plate test method. (Located on the front of the website toward the bottom right for directions)

Zucchini-Strawberry Jam

Zucchini-Strawberry Jam

Zucchini-Strawberry Jam

 

2 pounds zucchini shredded

12 ounces fresh strawberries stemmed and chopped

1 tsp. grated lemon zest

Juice of 1/2 lemon about 1 1/2 T.

1 package 1 3/4 ounces powdered fruit pectin

5 C. sugar

2 T. finely chopped crystallized ginger

 

Put the zucchini and strawberries in a large pot and stir in the lemon zest and lemon juice. Bring the ingredients to a boil over medium heat. Lower the heat and continue to simmer, uncovered, until the zucchini is tender, about 10 minutes. Stir in the pectin. Return to a boil and stir in the sugar and crystallized ginger. Bring to a steady boil (this can take 3–5 minutes) and boil hard for 1 minute, stirring constantly and scraping the bottom of the pot. Remove from the heat and skim off any foam. Stir for 5 minutes to prevent the zucchini from floating in the jam. Ladle into clean, dry 1/2-pint jars. Cool to room temperature before adding lids.

Marshmallow Flower Cookies

Marshmallow Flower Cookies

Marshmallow Flower Cookies

https://www.pinterest.com/pin/235313149272997867/

 

6 marshmallows

6 hazelnuts

Ground cinnamon optional

 

Preheat oven to 250°F.  At a temperature below 225°F, marshmallows won’t puff up enough, resulting in less crispy cookies. If the temperature exceeds 250°F, a marshmallow tends to puff up too much, resulting in one giant disk of a marshmallow. Therefore, make sure your oven never goes above 250°F. Line a baking sheet with parchment paper. Shape: Give 4 crosswise cuts to each marshmallow, while keeping slices connected on one side. Shape into flowers. Lightly wet the scissors if the marshmallow sticks. Place them on the prepared baking sheet with sticky sides down. Stretch out the petals. Lightly wet your fingers to gently press down the flowers to flatten.

Bake: Check the internal temperature is 250°F but not above(between 225°F to 250°F). Bake for 10 minutes. Remove from the oven and place hazelnuts in the center of the marshmallows. Bake for another 45 minutes. Let cool completely, for 5-10 minutes. Sprinkle some cinnamon powder if desired.

Homemade Vanilla-Honey Peanut Butter

Homemade Vanilla-Honey Peanut Butter

Homemade Vanilla-Honey Peanut Butter

 

1 1/2 cups dry, roasted peanuts

1 1/2 tablespoons canola oil

1 tsp. vanilla extract, homemade or store bought

1/4 cup honey

 

Add peanuts to a food processor and blend until a thick nut butter forms, 5-7 minutes. Stream in oil and vanilla with the processor on, continuing to run it until the mixture is smooth – this took me about 5 minutes. You can add more oil if needed, just do it in small increments. Turn off processor, add honey, and turn processor back on. Blend until smooth. Keep at room temperature for a week, or if keeping longer, refrigerate in a sealable container. Enjoy!

Sweet Briar Rose Hip Nut Bread

Sweet Briar Rose Hip Nut Bread

Sweet Briar Rose Hip Nut Bread

 

Juice of 1 orange, plus water to make 1 cup

1//2 C. chopped raisins

3/4 C. seeded and chopped sweet briar rose hips

2 T. melted butter

1 tsp. vanilla

1 egg, beaten

1 1/2 C. flour

1 C. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 C. nuts or sunflower seeds

 

Preheat oven to 35O°F. In a large bowl, mix orange juice, raisins, rose hips, butter, vanilla, and egg. Separately, sift together the dry ingredients and then add to first mixture. Mix just until ingredients are combined; do not overmix. Gently stir in nuts or sunflower seeds. Pour or spoon batter into a well-greased 5-by-8-inch loaf pan and bake for one hour.

Snowcone Butterfly Pea Syrup

Snowcone Butterfly Pea Syrup

Snowcone Butterfly Pea Syrup

 

1 cup water

1 cup sugar

2 Tbsp butterfly pea flowers

2 tsp vanilla extract

 

Heat water and sugar on stove until it boils, then remove from heat and add butterfly pea flowers. Leave flowers infusing until cool, then filter out the flowers by pouring through a sieve. Add vanilla and store syrup in the fridge. Many people use squeeze bottles for dispensing the syrup, but a measuring cup with a pour spout works as well. The vanilla gives it a pleasant flavor, and you could use more or less, depending on how you like it. Pulverize 2 cups ice cubes in vitamix on high until pulverized, about 5 seconds

Tex-Mex Waffle Nachos

Tex-Mex Waffle Nachos

Tex-Mex Waffle Nachos

 

4 slices Thick Cut Bacon, chopped

6 Homestyle Waffles, cut into wedges

3/4 cup Finely Shredded Cheddar Jack Cheese

4 Large Eggs

¼ teaspoon sea salt

¼ teaspoon Black Pepper

1 tablespoon Unsalted Butter

1 avocado, peeled, pitted and mashed

¼ small red onion, finely chopped

½ cup Medium Chunky Salsa

3 tablespoons chopped fresh cilantro

Hot sauce (optional)

 

Preheat oven to 425°. Line rimmed baking pan with parchment paper. In small skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate, cool and crumble. Arrange waffles on prepared pan; sprinkle with cheese. Bake 5 minutes or until cheese melts. In large bowl, whisk eggs, salt and pepper. In large, nonstick skillet, melt butter over medium heat; add egg mixture and cook 5 minutes or to desired doneness, stirring occasionally. Serve waffles topped with eggs, bacon, avocado, onion, salsa, cilantro and hot sauce, if desired.

Creamy Chicken Cauliflower Gnocchi Soup

Creamy Chicken Cauliflower Gnocchi Soup

Creamy Chicken Cauliflower Gnocchi Soup

 

2 tbsp olive oil

3 carrots, peeled and diced

3 celery stalks, diced

1/2 white or yellow onion, diced

3 garlic cloves, minced

2 cups chicken, cooked and diced (rotisserie, leftovers, anything will do!)

2 tsp fresh thyme leaves

1 quart / 4 cups chicken stock

1 bag Trader Joe’s cauliflower gnocchi

1 cup half and half

2 large handfuls of fresh spinach

Parmesan cheese (for topping)

 

Heat olive oil on medium heat in a large dutch oven or stock pot. Add in carrots, celery, and onion and season with salt and pepper. Cook for 5-6 minutes or until onions are translucent. Add in garlic and cook for 1-2 mores minutes or until fragrant. Add cooked chicken, fresh thyme leaves and chicken stock. Season once more with salt and pepper, stir and bring mixture to a strong simmer. Add cauliflower gnocchi to stock and cook for 2-3 minutes. Add half and half and spinach to soup. Stir well and let cook for an additional 3-4 minutes. Taste test for salt and pepper seasoning. Serve right away and top with plenty of parmesan cheese. Don’t leave the gnocchi simmering longer than needed, it can loose its shape and become a bit gummy.  If you’re in a pinch for certain ingredients like fresh herbs, dried works just as well just add a little less.  Any kind of greens, or no greens at all will work at the end of the recipe.

Anything You Like Galette

Anything You Like Galette

Anything You Like Galette

Keep pie dough in the freezer, and a galette for dinner is surprisingly simple. Anything can become a galette filling—saute some mushrooms or greens, roast up some root vegetables, or just rummage through the fridge for leftovers. As Irene will tell you, baked brie is technically a galette! Once you’ve got your filling, spoon it onto the crust, make a few simple folds (so easy a six-year-old can do it, we promise), bake, and eat. You can also layer a sauce on the bottom of the crust, mix in some herbs or spices, or sprinkle on bits of cheese or meat. Experiment on the outside of the crust too, by dusting on some grated Parmesan, everything bagel spice, or just a few grinds of black pepper and a pinch of flaky salt.

 

2 T. extra-virgin olive oil, plus more as needed

1 small onion or large shallot, chopped

4 garlic cloves, chopped

3 cups filling of choice

1 pie crust, thawed if frozen and unrolled

1 egg beaten with a small splash of water, for egg wash (optional; a bit of olive oil or heavy cream works too)

 

Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment or a silicone baking mat. Heat the olive oil in a large skillet over medium heat, then add the onion and garlic. Sauté until the onion is tender, about 5 minutes. Stir in any other filling ingredients as directed below, then season to taste with salt and pepper. Roll out the pie crust and place on the prepared baking sheet. If you’re adding a sauce or cheese to the base of the galette, smear it across the center, leaving a roughly 2-inch border around the edges. Scoop your filling on top and spread it around. Fold the edges up over the sides of the filling in all directions (galettes are meant to be rustic, so don’t worry too much about the shape), then brush with an egg wash, olive oil, or cream, if using. Bake until the crust is a deep golden brown, 35 to 45 minutes. Let cool slightly before serving.

Pesto Fried Eggs on Toast

Pesto Fried Eggs on Toast

Pesto Fried Eggs on Toast

 

2 tbsp basil pesto

2 eggs

2 slices bread French or Italian, toasted

2 tbsp cream cheese counter softened (fresh ricotta)

1 half avocado mashed

salt and pepper

honey drizzle

 

Add basil pesto to a small non-stick skillet and heat pan over medium-low heat. Basil pesto includes oil and should heat up well. Crack eggs into a bowl. Remove any tiny shells. Now slowly add eggs into hot skillet and season generously with salt and black pepper. Cook eggs to your liking. Generally, for a medium-hard egg, cook 2-3 minutes on one side and flip for 30 seconds. Spread 1 tablespoon of softened cream cheese onto each piece of sliced and toasted bread. Top each piece of bread with half of the mashed avocado. Drizzle avocado with a bit of sweet honey. Place cooked pesto egg on top of the toast and serve immediately while hot.

Brown Sugar Cornmeal Waffles

Brown Sugar Cornmeal Waffles

Brown Sugar Cornmeal Waffles

 

8 tablespoons (1 stick) unsalted butter

1 1/4 cups all-purpose flour

3/4 cup finely ground yellow cornmeal

1/2 cup whole buttermilk

2 large eggs

2 tablespoons packed light brown sugar

2 teaspoons vanilla extract

2 teaspoons baking soda

1 teaspoon baking powder

3/4 teaspoon kosher salt

Cooking spray

Fresh berries, for serving (optional)

 

Cut 1 stick unsalted butter into a few pieces, place in a small microwave-safe bowl, and microwave on high until melted, 40 to 60 seconds. (Alternatively, melt on the stovetop over low heat.) Set aside to cool slightly while you heat a waffle iron for medium heat. Place the melted butter, 1 1/4 cups all-purpose flour, 3/4 cup finely ground yellow cornmeal, 1/2 cup whole buttermilk, 2 large eggs, 2 tablespoons packed light brown sugar, 2 teaspoons vanilla extract, 2 teaspoons baking soda, 1 teaspoon baking powder, and 3/4 teaspoon kosher salt in a large bowl and whisk until combined; the batter will be quite thick. When the waffle iron is ready, coat with cooking spray, then pour in the amount of batter recommended by the manufacturer, about 1/2 cup for a (7-inch) thin round waffle. Close the lid and cook until the waffle is golden-brown. When the waffle is ready, remove from the iron to a wire rack. If not serving immediately as they are made, place directly on a rack in a 200 F oven to keep warm. Repeat making waffles with the remaining batter. Serve with fresh berries.  Recipe notes: The waffles can be refrigerated in an airtight container for up to five days or frozen for up to two months. Reheat directly on a rack in a 350 F oven until heated through, 4 to 6 minutes if refrigerated, or 10 to 12 minutes if frozen.

Green Man Picnic Pie

Green Man Picnic Pie

Green Man Picnic Pie

 

Filling:

 

3 cloves garlic

2 medium red onions

2 large zucchinis

1/4 c. olive oil

4 purple potatoes

3 c. peas

6 c. baby spinach or young nettles

2 c. ricotta cheese

2 Tbs. chopped fresh mint

1/4 c. chopped fresh basil

1 lemon

salt and pepper

2 green olives

 

Pastry:

 

4 2/3 cups all-purpose flour

1/3 c. powdered dried nettle or spinach

1 tsp. salt

1/2 tsp. baking powder

1 1/4 c. unsalted butter

2/3 c. ice-cold water

1 beaten egg, to glaze

3 Tbs. milk

 

Begin the pastry: sift the flour, spinach or nettle powder, salt, and baking powder into a large mixing bowl. Cut in the butter and rub until the mixture looks like fine crumbs. Stir in enough cold water to make a firm but not stiff dough. Divide the dough into 2 equal parts. Lightly knead each half until smooth, then form into a ball and wrap in plastic wrap and chill for 20 minutes.  Meanwhile, prepare your vegetables: preheat the oven to 400F. Slice the onions thinly, peel and slice the garlic into thin slices, slice the zucchinis lengthwise, and peel the potatoes and slice them into 1/2” slices. Place the potato slices on a baking tray and drizzle with olive oil and season with salt and pepper. Add the zucchini slices, also drizzled with olive oil and seasoned with salt and pepper. It’s best to keep the vegetables separate. Cook until everything is tender, about 20 minutes.  Meanwhile, heat a large pan over medium-high heat. Cook the onions for about 10 minutes, or until caramelized. Add the garlic and saute until cooked, then remove from heat.  Cook the peas in a small pan over medium heat until they are soft. Roughly mash with a fork and mix in the mint.  Bring a pot of water to boil and dump in the spinach or nettles, then immediately strain it out. Let it cool, then squeeze it dry and chop it up.  Add the ricotta to the spinach and mix well. Grate in lemon zest from 1 lemon and mix in well. Add the chopped basil and salt and pepper to taste.  After chilling, roll the dough out on a lightly floured table to just over 1/4” thick. Press into the cake pan, pushing out any wrinkles or air bubbles. Make sure there are no tears or holes; you can press more dough into any areas that look thin or broken.  Preheat your oven to 350F with a baking sheet inside. Fill the pie by first placing a layer of purple potato slices, then half of the ricotta-nettle mixture. Top with the zucchini slices, then the pea puree. Add the red onions. Spread the rest of the ricotta mixture and top with more potato slices. Place 2 slices on the top of the layer where the cheeks will be, and a smaller slice for the chin. Cut a long triangle out of another piece for the nose. This gives some depth to the decorations in the  next step. Make sure to pack the fillings in there well, removing any pockets of air.  Decorate the pie: Roll a thin layer of the remaining dough out and cover the top. You should see some lumps where the nose, chin, and cheeks are. Place the green olives for the eyes, then cut some thin crescent-shaped pieces of dough out to place around them to look like eyelids. “Glue” in place using a little bit of the milk brushed on. Sculpt a nose out of some more of the dough and place on the pie, poking small air holes inside the nostrils. Again, use milk to attach it. Sculpt lips out of small tapered “snakes” of dough and attach them as well. Cut leaf shapes out of the remaining dough, rolled fairly thin, and impress veins on them with the back of a butter knife. Glue in place. Make sure none of the leaves are overlapping the pan’s edge, otherwise it will be difficult to remove the pan without breaking them off. Once you’re happy with your decorations, beat the egg with a tiny bit of water until smooth and brush the top of the pie with the mixture, reserving some for later.

 

Bake your pie at 350F on the preheated baking sheet for 30 minutes, then cover the top with tinfoil and cook for another 30-40.

 

Remove the cooked pie from the oven and leave to cool and firm up for 20 minutes before carefully removing the cooking mold and placing the pie on a cookie sheet. Brush the sides with beaten eggs to glaze, then return it to the oven to bake for another 4-5 minutes until golden and shiny. Remove and leave to cool, then transfer to a serving plate.

Rotisserie Chicken Fried Rice with Frozen Vegetables

Rotisserie Chicken Fried Rice with Frozen Vegetables

Rotisserie Chicken Fried Rice with Frozen Vegetables

 

1 T. Avocado Oil

1 (10-ounce) bag frozen mixed vegetables (like peas, carrots, onion)

1/4 cup frozen peas

12 ounces cooked and cooled white rice

8 ounces shredded rotisserie chicken

2 1/2 tablespoons tamari

1/4 teaspoon ground black pepper

1 tablespoon toasted sesame oil

Optional, scrambled egg

 

Heat a wok or 12″ skillet over high heat. Once hot, add avocado oil, mixed vegetables, and peas. Cook 4 minutes, stirring frequently to defrost the vegetables and allow any water to evaporate. Add rice, chicken, tamari, pepper, and egg if using. Continue cooking 4 minutes, tossing pan and stirring to mix ingredients together. Remove from heat, drizzle with sesame oil, and serve hot.

Creamy Paprika Chicken Skillet with Spinach and Tomatoes

Creamy Paprika Chicken Skillet with Spinach and Tomatoes

Creamy Paprika Chicken Skillet with Spinach and Tomatoes

 

4 (6-ounce) boneless skinless chicken thighs

2 tablespoons mild paprika

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground turmeric

1/2 teaspoon garlic powder

1 tablespoon avocado oil

1 cup grape tomatoes

1 medium yellow onion, peeled, halved, and thinly sliced

4 ounces fresh baby spinach leaves

2/3cup full-fat canned coconut milk (shaken before opened)

 

In a large bowl, combine chicken thighs with paprika, salt, pepper, turmeric, and garlic powder. Set aside. Heat a 12″ skillet over medium heat. Once hot, add oil, then chicken thighs in a single layer. Sauté undisturbed 5 minutes. Flip each chicken thigh and cook 5 more minutes. Add tomatoes and onion, toss to coat, and continue cooking 5 minutes until tomatoes are soft enough to easily burst under the weight of a spatula. Smash all tomatoes so the juices release.  Add spinach and coconut milk. Continue cooking 5 minutes, mixing well so that spinach wilts, sauce coats everything, and sauce thickens. Remove from heat and serve hot. Tips, Substitutions, Time-Savers, and More: Swap heavy cream for coconut milk. If using heavy cream, lower the heat to medium-low after you add the cream so the sauce doesn’t break as it thickens. For a pop of heat, add % teaspoon cayenne pepper to the chicken along with the other spices.

Pesto Egg and Tomato Toasts

Pesto Egg and Tomato Toasts

Pesto Egg and Tomato Toasts

 

2 slices sourdough bread

12 cherry tomatoes

6 tablespoons store-bought refrigerated pesto, such as Gotham Greens, divided

4 large eggs

2 tablespoons freshly grated Parmesan, for serving

Red pepper flakes, for serving

 

Heat a large non-stick skillet over medium-high heat. Place the bread in the dry pan and toast until golden brown, 1 to 2 minutes per side. Remove to two plates and keep warm. Wipe out the skillet and return to the heat. Increase the heat to high and let the pan get smoking hot. Add the tomatoes and cook, occasionally shaking the skillet, until charred and blistered, 3 to 5 minutes. Divide the tomatoes between the toasts, using a fork to gently smash the tomatoes into the toast. Wipe the skillet clean again. Reduce the heat to medium-low. Add 4 tablespoons of the pesto to cover and coat the bottom of the skillet. Gently crack eggs into skillet over pesto. Cover and cook until whites are firm and opaque, but yolks are still runny, about 3 minutes. Using an offset spatula, transfer of the 2 eggs to top each of the tomato toasts. Top each with 1 tablespoon of the remaining pesto. Sprinkle with freshly grated Parmesan and red pepper flakes. Serve immediately.

Grilled and Roasted Walla Walla Sweet Onions with Pine Nut Butter

Grilled and Roasted Walla Walla Sweet Onions with Pine Nut Butter

Grilled and Roasted Walla Walla Sweet Onions with Pine Nut Butter

 

At the Dahlia Lounge, these grilled, roasted and buttered onions are served as an appetizer on a bed of sautéed Swiss chard.

4 medium Walla Walla Sweet Onions

 

1 tablespoon olive oil

½ cup pine nuts, toasted

3 ounces unsalted butter, softened

½ teaspoon lemon zest

½ teaspoon chopped fresh rosemary

¼ teaspoon freshly ground black pepper

¼ teaspoon salt, or to taste

⅓ cup freshly grated Parmesan cheese

2 tablespoons toasted pine nuts

lemon wedges and rosemary sprigs for garnish

 

Toast the pine nuts in a 350 degree oven for 6 to 7 minutes, or until golden brown. Cool. Caution: pine nuts burn easily. Preheat the oven to 375 degrees and fire up an outdoor grill. Peel onions and cut them in half, top to bottom. Brush onions with oil and place cut side down on the preheated grill. Barbecue until grill marks form. Place on a cookie sheet and finish cooking in the oven until tender, about 25 minutes. Meanwhile, make the pine nut butter. Place the 1/2 cup pine nuts in the bowl of a food processor and pulse several times until finely ground. Add butter, lemon zest, rosemary, black pepper and salt. Process until mixture is well blended. Spread the tender onions liberally with pine nut butter. Return to the oven to cook just until butter is melted, about 2 minutes. Serve onions warm, sprinkled with grated parmesan cheese and additional toasted pine nuts. Garnish plates with lemon wedges and rosemary sprigs.

Four-Onion Relish

Four-Onion Relish

Four-onion Relish

 

A condiment for any meat or poultry dish

 

2 Leeks

3 Scallions

2 Large Walla Walla Sweet Onions

2 Large red onions

5 Tablespoons butter

½ Teaspoons sugar

2 Tablespoons balsamic vinegar

1 Teaspoon minced fresh rosemary

Salt and Pepper

 

Cut leeks, scallions, Walla Walla Sweet Onions and red onions into ¼ inch Dice. Stir fry in butter over medium-high heat until liquid has evaporated, about 10 minutes. Sprinkle with sugar, vinegar, rosemary and salt and pepper to taste. Continue stir-frying until onions begin to brown at edges. Serve warm or at room temperature.

Pollo Con Le Cipolle

Pollo Con Le Cipolle

Pollo Con Le Cipolle

 

6 cups Walla Walla Sweet Onions sliced very thin

3 Tablespoons extra dry virgin olive oil

Salt and black pepper

2 ½ to 3 pound chicken, cut into 6 pieces

¼ cup olive oil

½ cup flour spread on a plate

2 Tablespoons cognac or other grape brandy

2 Tablespoons chopped parsley

 

Choose a skillet or pan that can subsequently accommodate all the chicken pieces loosely. Put in the onion and olive oil, cover the pan and turn on the heat to low. Cook the onion slowly, until very soft, for no less than 1 hour. When the onion is soft, uncover the pan, add salt and generous grindings of pepper, turn up the heat, and sauté the onion until it becomes colored a pale nut brown. Remove from the heat. Wash the chicken pieces in cold water and pat them thoroughly dry with kitchen towels. Put the vegetable oil in a smaller skillet and turn on the heat to medium high. When the oil is hot but not smoking, turn the chicken pieces in the flour, one at a time, shake loose excess flour, and slip the chicken into the pan, as many pieces as will fit comfortably without being crowded. Cook until a fine golden crust forms on one side, then turn the pieces over and do the other side. When the chicken has formed a crust all over, transfer it with a slotted spoon or spatula to a platter, sprinkle with salt and pepper, and do another batch. When all the chicken is done, return the pan with the onion to the burner, turning the heat to medium height and keeping the pan uncovered. Add the chicken, turning it in onions 2 or 3 times. Add the brandy, turn the heat down to very low, and cover the pan. Cook for about 45 minutes, turning the chicken occasionally. The meat is done when it feels tender when is pricked with a fork.

Caramelized Onion, Apple, and Sausage Pasta

Caramelized Onion, Apple, and Sausage Pasta

Caramelized Onion, Apple, and Sausage Pasta

 

4 medium yellow onions (about 1 3/4 pounds total)

2 medium Granny Smith or Honeycrisp apples (about 1 pound total)

4 cloves garlic

1 bunch fresh parsley

4 ounces Parmesan cheese, finely grated (about 1 cup)

2 tablespoons olive oil

12 ounces uncooked sweet or spicy Italian bulk sausage

4 tablespoons (1/2 stick) unsalted butter

1 teaspoon dried thyme

1/4 teaspoon red pepper flakes

1 teaspoon kosher salt, plus more for the pasta water

1 teaspoon freshly ground black pepper

1 pound dried orecchiette pasta

1 C. Dry White Wine

 

Dice 4 medium yellow onions (about 4 1/2 cups). Peel, core, and finely dice 2 medium apples (about 3 cups). Mince or grate 4 garlic cloves (about 1 tablespoon). Finely chop the leaves from 1 bunch fresh parsley until you have 1/2 cup. Finely grate 4 ounces Parmesan cheese (about 1 cup). Heat 2 tablespoons olive oil in a large, heavy-bottomed pot such as a Dutch oven over medium-high heat until shimmering. Remove the casings from 12 ounces uncooked Italian sausage if needed, then add the sausage to the pot. Cook, breaking up the meat with a wooden spoon, until well-browned, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a bowl. Add 4 tablespoons unsalted butter to the pot. When melted, add the onions, apples, 1 teaspoon dried thyme, 1/4 teaspoon red pepper flakes, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Cook, stirring often to prevent the bottom from burning, until the onions are dark brown and the apples are very soft, 25 to 30 minutes. The onions should be the color of light mahogany wood. If the bottom of the pot starts to burn before the onions have fully caramelized, add 2 tablespoons of water to the pot, stir to help dissolve any burnt bits, and continue cooking. (Feel free to do this several times during cooking.)

Meanwhile, bring a large pot of heavily salted water to a boil. Add 1 pound dried orecchiette pasta and cook 2 minutes less than al dente, about 8 minutes or according to package instructions. Reserve 1 cup of the cooking water. Drain the pasta and set aside. When the onions are ready, add the garlic and cook just until fragrant, 1 minute. Add 1 cup dry white wine, scrape up any brown bits from the bottom of the pot, and cook until the wine is completely evaporated, 4 to 7 minutes. Add the pasta and 1/2 cup of the reserved pasta water. Cook until the water is completely absorbed by the pasta, 1 to 3 minutes. The pasta should look very glossy and saucy. If it looks dry, add more pasta water a tablespoon at a time as needed (you might not use all the remaining pasta water). Remove the pot from the heat. Return the cooked sausage and any accumulated juices, half the parsley, and half the Parmesan to the pot and stir to combine. Serve immediately, garnishing each portion with the remaining parsley and Parmesan.