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Category: Starches

Campfire Potatoes with Tomatoes, Bacon, and Blue Cheese

Campfire Potatoes with Tomatoes, Bacon, and Blue Cheese

Campfire Potatoes with Tomatoes, Bacon, and Blue Cheese

 

6 T. unsalted butter

3 lb. marble potatoes

Kosher salt and freshly ground black pepper

6 cloves garlic, minced

5 cups low-sodium chicken broth

3–4 slices bacon, cooked and cut into lardons

¾ cup crumbled blue cheese

Crème fraîche

Pickled red onions (recipe follows)

Grilled cherry tomatoes (see note)

Minced fresh chives

1 cup red wine vinegar

¼ cup granulated sugar

Kosher salt and freshly ground black pepper

1 red onion, sliced

4 ice cubes

 

Make the pickled red onions: In a small saucepan, combine ½ cup water, vinegar, sugar, and salt and pepper to taste. Bring to a boil. Place the sliced onions in a small sealable, heat-proof container. Pour the hot solution over the onions and stir. Add the ice cubes to the top of the onions to weigh them down and cool them. Cover the container and place in the refrigerator for at least 1 hour or until cool. Set up the grill: Preheat a charcoal or gas grill to medium-high heat, and set it up with two zones: a hot side and cold (less hot) side, for direct and indirect cooking. You want the temperature to hover around 400°F. Place a large cast-iron skillet on top of the grates to heat as the grill warms up. Cook the potatoes: When the skillet is hot, add the butter to melt. Add the potatoes and toss to coat. Season generously with salt and pepper. Add the garlic and 3½ cups of the broth and move the skillet to the cooler side of the grill. Close the lid and let the potatoes cook down, basting occasionally, until cooked through and the liquid has mostly evaporated, adding more broth as needed for the potatoes to cook. You’ll likely end up needing close to 5 cups. Serve: Remove the potatoes from the grill and serve hot, topped with bacon lardons, blue cheese, dollops of crème fraîche, pickled onions, grilled tomatoes, and minced chives. Note: To grill the tomatoes, look for whole cherry tomatoes right on the vine, which you can drop directly onto the hot side of the grill grates as the potatoes finish cooking. Once they have slightly charred and started to burst, they’re finished. If you can’t find whole tomatoes on the vine, place the tomatoes either in a cast-iron skillet on the grates or in an aluminum foil packet (not too tightly sealed).

One Pot Cheesy Orzo

One Pot Cheesy Orzo

One Pot Cheesy Orzo

 

8 ounces orzo or other pasta shape

2 C. heavy whipping cream

1 C. water

½ C. Cheddar cheese shredded

½ C. Monterey Jack cheese shredded

½ C. Parmesan cheese grated

⅛ tsp. salt if needed

⅛ to ¼ tsp. black pepper

2 cloves garlic clove

1 T.  shallots minced

 

Preheat the oven to 400℉. In a 7×12-inch oven-safe casserole dish, add the heavy cream, water, garlic, shallots, pepper, and orzo. Stir. Add Monterrey cheese and the Parmesan cheese to the dish and stir. Cover with foil and bake at 400℉ for 30 minutes. Remove the foil and stir. Sprinkle cheddar cheese over the top and put back in the oven, uncovered, for 10 to 15 more minutes.  Remove from the oven and allow the dish to sit 5 to 10 minutes before serving. Store any leftovers in an airtight container for up to 5 days.

Party Potatoes

Party Potatoes

Party Potatoes

 

6 russet potatoes (about 3 ½ – 4 lbs.), peeled and cubed

1 (8 ounce) block cream cheese, softened and cubed

1 C. (4 ounces) grated sharp cheddar cheese

8 ounces sour cream, at room temperature

½ C. milk, at room temperature

3 T. melted butter, divided

1 tsp. garlic salt

2 tsp. dried minced chives

1 C. crushed Corn Flakes cereal (about 1 ¾ C. cereal before crushing)

½ tsp. paprika

Optional garnish: chopped fresh chives, chopped fresh parsley, or sliced green onions

 

Place potatoes in a large pot. Cover with water and bring to a boil. Reduce heat; cover and cook for 15-20 minutes, or until potatoes are tender. Drain really well, making sure that the potatoes are dry. Transfer the potatoes to a large bowl. Add cream cheese, cheddar cheese, sour cream, milk, 2 T. of the melted butter, garlic salt, and chives. Beat the potatoes until well blended and fluffy. Taste and season with salt and pepper, as necessary. Transfer the potatoes to a 3-quart baking dish that has been sprayed with cooking spray. In a small bowl, toss together Corn Flakes crumbs and remaining 1 T. of melted butter. Sprinkle over top of the potatoes. Bake, uncovered, at 350°F for 30-35 minutes, or until the edges are bubbly and the potatoes are heated through. Sprinkle paprika over top, garnish with chives, parsley, or green onions if desired, and serve!

 

Make Ahead: Assemble according to the recipe instructions, cover, and refrigerate for up to 48 hours. When ready to bake, remove the cover and allow the dish to sit on the counter for about 30-60 minutes before baking. If the dish is still cold when it goes in the oven, you may need to extend the baking time slightly.

 

How to Freeze Before Baking: Assemble the casserole as instructed, but do not add the Corn Flake topping. Cover tightly and store in the freezer for up to 3 months. When ready to bake, thaw in the fridge overnight. Allow the dish to sit on the counter for about 30-60 minutes before baking. If the dish is still cold when it goes in the oven, you may need to extend the baking time slightly. Add the topping just before baking.

Quick & Easy Corn Fritters

Quick & Easy Corn Fritters

Quick & Easy Corn Fritters

 

3 cups corn kernels

1 cup all-purpose flour

1 T.  sugar

1 tsp. baking powder

2 large eggs, lightly beaten

3/4 cup heavy cream

Vegetable oil, for frying

Sliced scallions, for serving

Sour cream or garlic aioli, for serving

 

In a large bowl, stir together the corn kernels, flour, sugar, baking powder, ½ tsp. salt and ¼ tsp. pepper. Stir in the eggs and heavy cream until the batter is well-combined. Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-T.  mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed. Garnish the corn fritters with scallions and serve them with sour cream or garlic aioli for dipping.

Caramelized Zucchini Pasta

Caramelized Zucchini Pasta

Caramelized Zucchini Pasta

 

2 T.  olive oil

2 T.  salted butter

1 large sweet onion diced

¼ tsp. red pepper flakes

3 medium-large zucchini very thinly sliced

5 cloves garlic finely sliced

½ tsp. garlic powder

½ lb pasta such as Sfoglini Spaccatelli

¼ cup reserved pasta water

½ cup grated parmigiano

kosher salt

 

Prepare pasta al dente according to the directions — making sure to save at least ½ cup of pasta water for finishing the dish. Add olive oil and butter to a large pan over medium heat. Once it starts to bubble, add the onion, a hefty pinch of salt and the red pepper flakes. Cook this mixture down until slightly softened – about 5-7 minutes. Now add the zucchini, another hefty pinch of salt, and cook down, stirring often and scraping the bottom of the pan, for about 20-30 minutes or until the zucchini is caramelized and soft. Then add the fresh garlic, the garlic powder, and a few cranks of fresh ground pepper and cook for another 2-3 minutes. Add in the al dente pasta and stir everything together. Now add your parmigiano cheese and a little bit of pasta water (2-3T.  at a time) until the sauce is glossy and creamy. (You do not need to use all the reserved pasta water – just enough to help emulsify the sauce)  Finish with a drizzle of olive oil and serve.

Native American Fry Bread

Native American Fry Bread

Native American Fry Bread

 

1 cup flour, unbleached

1/4 tsp. salt

1 tsp. powdered milk

1 tsp. baking powder

1/2 cup water

Vegetable oil for frying

Extra flour to flour your hands

 

1 pound lean meat, ground (beef, lamb, venison or pork)

1 cup onion, diced

1 head iceberg lettuce, shredded

3 tomatoes, diced

2 cups sharp Cheddar cheese, shredded

1 (3-ounce) can green chiles, diced and drained

Sour cream (optional)

 

Sift together the flour, salt, powdered milk, and baking powder into a large bowl.  Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump. Flour your hands well.  Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball.  You want to mix this well, but you do NOT want to knead it.  Kneading it will make for a heavy Fry Bread when cooked.  The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.  Cut the dough into four (4) pieces.  Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. Do not worry about it being round.  As Grandma Felipa would say “it doesn’t roll into your mouth. In a deep heavy pot, heat the vegetable oil to about 350 degrees F.  You can check if you oil is hot enough by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles.  Your oil should be about 1-inch deep in a large cast-iron skillet or other large heavy pot. Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take approximately 3 to 4 minutes to cook. Place the cooked Fry Bread on a paper towel to absorb excess oil. Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

 

Different ways to eat and serve Indian Fry Bread:

 

Eat them as they come out of the fryer

Mix softened butter and honey together and spread it on top

Sprinkle with a cinnamon sugar mixture

Use as a shell for Tacos

Turkish Omelette (Kaygana)

Turkish Omelette (Kaygana)

Turkish Omelette (Kaygana)

2 eggs
2 T.  flour
2 T.  water or milk
salt

1 T.  butter or olive oil

2 T.  finely chopped flat leaf parsley
1/3 cup crumbled feta (you can use more or less than this)
black pepper
red pepper flakes

Put flour in a bowl and break eggs into the bowl. Mix well. Add water or milk, whichever you want, and mix again. [So far is the basic recipe. You may go ahead and cook it on frying pan with butter or oil, and then roll it with feta and parsley.] -Add parsley, feta, black pepper, and pepper flakes to this mix and mix them all. (Since feta was already very salty, I didn’t add salt). -Heat oil in a frying pan. Add either one scoop at a time for small rounds or the whole mix for a big one. When one side is cooked, flip it over.

Loaded Baked Potato Foil Packs

Loaded Baked Potato Foil Packs

Loaded Baked Potato Foil Packs

 

1 ½ pounds baby red potatoes

3 T. oil

2-3 tsp. McCormick Grill Mates Roasted Garlic & Herb Seasoning

Salt to taste

Fresh ground pepper, to taste

sour cream

shredded cheddar cheese

bacon bits

chopped green onions

 

Quarter potatoes, making sure pieces are smaller than 1 inch. Toss with oil, garlic and herb seasoning, and salt and pepper to taste. Portion out between four 12×12 inch pieces of foil.  Fold foil packs closed, pinching edges to seal. Grill over medium high heat for about 20 minutes, turning over every 4-5 minutes until potatoes are tender and cooked through.  Open packets, top with sour cream, cheese, bacon, and green onions as desired and serve.  These can be prepped up to 24 hours ahead of time, stored in the fridge or a cooler, and cooked when ready to serve. Perfect for camping!

Servings: 4

Calories: 212 kcal, Carbohydrates: 27 g, Protein: 3 g, Fat: 11 g, Saturated Fat: 1 g, Trans Fat: 1 g, Sodium: 31 mg, Potassium: 774 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 12 IU, Vitamin C: 15 mg, Calcium: 17 mg, Iron: 1 mg

Marcella Beans and Cauliflower in a Lemon Caper Sauce

Marcella Beans and Cauliflower in a Lemon Caper Sauce

Marcella Beans and Cauliflower in a Lemon Caper Sauce

 

1 small cauliflower, broken up into bite-sized florets

2 anchovy filets, chopped

1/2 to 1 cup flat-leaf parsley, chopped

1 clove garlic, minced

1 T. capers, chopped

Zest from a lemon

Juice from a lemon

1/2 cup extra virgin olive oil

Pepper

Salt to taste (optional)

1 cup cooked drained Rancho Gordo Marcella beans (a cannellini bean)

 

Boil the cauliflower in gently simmering salted water for about 8 minutes or until just done, watching carefully not to overcook. Place the chopped anchovies on a cutting board and using the blade of a large chef’s knife, smash them up by mashing them against the board until you have a rough paste, or use a mortar and pestle. Add them to a mixing bowl along with the parsley, garlic, capers, lemon zest, lemon juice, olive oil, and pepper. Gentle mix and test for seasoning. Add salt if necessary. The mix should be strong and aggressive as it will be tossed with mild cauliflower and beans. Depending on your tastes, you may want to add some more lemon juice. Toss the sauce over the cauliflower pieces until well-coated. Add the cooked Marcellas, gently folding them in. (If using Garbanzos, Alubia Blanca, to another firmer bean, you don’t need to be as gentle.) Serve warm or at room temperature.

Pizza Drop Biscuits

Pizza Drop Biscuits

Pizza Drop Biscuits

 

3 cups cornbread mix (1 package premade cornbread mix about 8.5 oz.)

1 cup mozzarella cheese shredded

1/2 cup spicy blue cheese stuffed olives quartered

1/4 cup pepperoni quartered

2/3 cup milk

3 T. butter melted

1 tsp dried Italian seasoning

Sea salt

 

Preheat oven to 400 degrees. In a large bowl mix together cornbread or corn muffin mix, shredded cheese, Italian seasoning, and milk. After the batter is mixed gently fold in quartered olives and pepperoni. Using a large spoon or ice cream scoop drop batter onto a baking sheet lined with parchment paper. Brush biscuits with melted butter and sprinkle with sea salt. Bake for 12-15 minutes until golden brown. Serve with marinara sauce!

Bacon Cheddar Potatoes in Foil

Bacon Cheddar Potatoes in Foil

Bacon Cheddar Potatoes in Foil

 

1 ½ – 2 pounds baby red potatoes – cut into 1-inch pieces

3 strips uncooked bacon – finely chopped

3 T. butter – melted

1 packet ranch dressing seasoning mix

salt and pepper – to taste

1 cup shredded cheddar cheese

chopped parsley – for topping

 

In a large bowl combine potatoes, bacon, butter, ranch seasoning, and salt and pepper to taste. Mix well. Portion the potato mixture out into the center of four 12×12 inch pieces of foil. Top with shredded cheddar cheese. Wrap foil tightly around potatoes. Pierce foil 3-4 times with a fork. Grill over medium heat for 20-25 minutes OR bake at 425 for 25-35 minutes, until potatoes are tender. Top with chopped parley and serve.

Otik’s Spiced Potatoes

Otik’s Spiced Potatoes

Otik’s Spiced Potatoes

 

1 and 1/4 tsp brown mustard powder

1 tsp ground juniper berries

3-4 dashes of cayenne pepper

1 and 1/4 tsp ground sumac or lemon zest

1 tsp ground ginger

2 tsp kosher salt

 

1 and 1/2 lb fingerling potatoes

2 and 1/2 T. malt vinegar

4 T. unsalted butter

3 tsp spice blend

2 and 1/2 T. dried chives

kosher salt

 

Combine the ingredients for the spice blend together in a separate dish and set aside. Prepare and measure your other ingredients and slice the potatoes in half lengthwise. Add the potatoes, malt vinegar, a pinch of kosher salt, and half of the butter to the skillet and cover with cold water. Set the skillet over a medium-high flame and set a timer for 20-25 minutes. Raise the heat to high and boil another 15-20 minutes until the pan is almost dry except for a butterfat sheen. Reduce the heat to medium and flip the potatoes so that they are cut-side down on the skillet. Cook for 5 minutes, then start transferring the deep golden brown potato halves to a mixing bowl. Cover the bowl with foil in between batches to keep the contents warm. Once the skillet is empty, add the remaining butter to the pan. Once melted, stir in three tsp. of the spice blend and the dried chives. Then stir in the potatoes to coat and remove immediately. Dust the finished potatoes with kosher or sea salt before serving. This recipe makes enough spice blend for two batches, so reserve and store the remaining spices for another time.

Bacon Scallion Hoecakes

Bacon Scallion Hoecakes

Bacon Scallion Hoecakes

 

1 cup self-rising flour

1 cup fine yellow cornmeal

2 tsp. baking powder

1/2 tsp. salt

1/2 T. sugar

2/3 cup buttermilk

1/3 cup water

Scant 1/4 cup bacon fat

1/3 cup crème fraîche (or sour cream)

2 eggs

1/3 cup scallions, thinly sliced

1/4 cup crisp bacon, finely chopped

Canola oil, combined with some bacon fat if desired

 

In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar. In another small bowl, combine buttermilk, water, bacon fat, and crème fraîche or sour cream. Blend well. Add eggs, and mix until just combined. Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in scallions and bacon. To keep the hoecakes tender, avoid overmixing. Heat oil and bacon fat in a cast-iron or other heavy skillet over medium to medium-high heat. Use about an eighth of a cup of batter for smaller cakes, or a quarter cup for larger ones. Cook them as you would pancakes, allowing them to fry on one side for about three minutes or until crisp and golden brown. Flip and cook for another couple of minutes. Replenish oil as needed, to maintain a generous film in the pan. Batter will keep for a couple of days tightly covered in the refrigerator. If it seems too thick after storing, stir in a bit more buttermilk or water.

Crispy Rice Cakes

Crispy Rice Cakes

Crispy Rice Cakes

 

4 cups old rice

¼ cup gluten free 1:1 flour

¼ cup finely diced green onion

1 T.  sesame oil

4-5 T.  hot water

Kosher salt to taste

1 T.  toasted sesame seeds

Oil for frying

Dipping sauce:

2 tsp. fresh grated ginger

1 garlic clove, minced

1 tsp. sambal

1 tsp. agave

2 tsp. rice vinegar

1 T.  tamari

2 tsp. finely chopped green onion

 

Add all the rice cake ingredients to the bowl of a standing mixer fitted with a paddle attachment. Beat for a few minutes until the rice mixture coats the sides of the bowl and is very sticky and somewhat uniform as a dough. Scrape the dough from the sides of the bowl and shape with damp hands into discs. I got 10 evenly sized discs. Sprinkle them with kosher salt and the sesame seeds. In a heavy skillet or non-stick pan add the oil over high heat. Fry the rice cakes (I did 5 at a time) for about 4 minutes until golden, and then flip and cook another 4 minutes until golden brown on each side. Repeat with the next batch and serve hot with the dipping sauce. While the cakes are frying, whisk together all of the dipping sauce in a small bowl.

Oregon Stuffing

Oregon Stuffing

Oregon Stuffing

 

8 cups 1/2-inch sourdough bread cubes (can leave the crust on)

1/2 cup hazelnuts filberts

4 thick bacon strips (about 6 oz.)

2 T. unsalted butter

1 yellow onion, diced

2 celery stalks, diced

1 tart apple (such as Granny Smith), peeled, cored and diced

2 T. chopped fresh sage

2 T. chopped flat-leaf parsley

1 T. chopped fresh tarragon

1/3 cup dried blueberries

Seasoned salt and fresh-ground black pepper to taste

1 cup medium-bodied Oregon beer, not too hoppy (such as Widmer pale ale)

1 cup low-sodium chicken broth

2 eggs, lightly beaten

Seasoned salt and fresh-ground black pepper to taste

Olive oil

 

Preheat oven to 300 F. Spread the bread cubes evenly on a baking sheet. Bake in the oven for about 12 minutes. Remove from oven and set on the counter to cool and continuing drying out. Increase oven temperature to 350 F. Heat a medium frying pan over medium-low heat. Toast the filberts until they are fragrant and starting to brown. Remove nuts from pan, pour onto a kitchen towel, fold towel over nuts and rub to remove skins. (note: because the skins won’t come off of all the nuts, I usually toast about twice as much as I need and save the nuts with the skins for another use, such as snacking.) Heat a large frying pan over medium heat. Cook the bacon until browned and crisp. Remove from pan and chop into bits. Remove residual bacon fat from pan. Melt butter in the pan. Add onion, celery and apple, and sauté until softened, about 10 minutes. Set aside. In a large bowl, combine dried bread cubes, filberts, onions, celery, apples, herbs, blueberries, seasoned salt and pepper. Pour beaten eggs, beer and chicken broth over mixture. Stir to evenly coat all ingredients. Transfer to a lightly oiled 9 X 13 baking dish. Bake for about 40-45 minutes, stirring every 15 minutes until the mixture is cooked through (internal temperature of 165 F) and lightly browned on top.

Cattail Wild Rice Pilaf

Cattail Wild Rice Pilaf

Cattail Wild Rice Pilaf

 

1 cup dry wild rice (4 cups cooked)

2 T. sesame oil

½ cup chopped green onion

2 cups cattail shoots, sliced (about 30 cattails)

2 T. salt

½ cup slivered almonds

 

Cook the wild rice until tender. Sauté the onion and cattail shoots in sesame oil until tender and translucent. Mix the rice and the sautéed cattail shoots and onion together. Add the salt and slivered almonds. Serve hot.

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.

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.

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

Short-cut Bacon Cheddar Rolls

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.

Gremolata Potatoes

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.

Fake Baked Beans with Crispy Bacon

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.

Cheese Bread with Field Garlic

Cheese Bread with Field Garlic

Cheese Bread with Field Garlic

 

2 3/4 cups all-purpose flour

1 tablespoon plus 1 teaspoon baking powder

1/4 teaspoon salt

Black pepper

2 large eggs

1/3 cup milk

1/3 cup extra virgin olive oil or field garlic oil

1/2 cup beer, plus a little extra

3 oz coarsely grated Gruyère

2 oz cheddar, grated, grated or cut into very small cubes

1/2 cup finely-snipped fresh field garlic greens (or chives)

Coarse salt to sprinkle on the top of the loaf

 

Variation: instead of the field garlic or chives, use 1 Tbsp of ground sumac, and substitute cider for the beer.

Preheat the oven 350’F/180’C. Butter or oil an 8.5″ long loaf pan (or muffin trays, if you’d like individual servings. They will bake much faster). Combine the flour, baking powder, salt and pepper in a large bowl. Add the beaten eggs, milk, olive oil and the beer. Stir gently till well mixed. Add the cheeses and field garlic or chives and stir with a wooden spoon until just combined. The mixture should be quite stiff, but if it is too dry to turn easily with the spoon, add another slug or two of beer or milk. Do not overmix. Pour the bread mixture into the prepared pan, making a shallow hollow down the middle of the batter with a wooden spoon, lengthwise. Sprinkle the top lightly with coarse salt (or sumac).  Bake for 50 – 60 minutes, until a skewer comes out clean. Remove from the oven and gently tip the loaf from its pan. Place on a cooling rack.

 

Cuban Style Flatbread

Cuban Style Flatbread

Cuban Style Flatbread

 

1 T. active dry yeast

2 tsp. sugar

1 1/4 cups warm water

3 1/2 cups of sifted flour (all-purpose)

2 tsp. sea salt

1/4 cup bacon fat, soft or melted

 

Dissolve yeast and sugar in water in mixer bowl. When bloomed or when it demonstrates action, add salt and small amount of flour, mixing slightly to incorporate. Add melted fat and remaining flour. Mix with dough hook on medium speed of the  mixer for about 4 minutes. Place in a lightly greased bowl and cover until doubled, approximately 1 hour. Remove dough to floured surface and scale to desired size. We use 1 1/2 ounces per serving). Scale and place dough balls on floured surface and rest 10-15 minutes. Shape into desired shape–we rolled into an oblong shape. Meanwhile preheat grill pan over medium high heat, without oil. Place shaped dough onto grill to brown, about 30-60 seconds per side. Remove and serve or hold for service. Reheat for service with a drizzle of EVOO and sea salt.

Bobby Flay’s Colcannon with Cabbage, Scallions, and Bacon Butter

Bobby Flay’s Colcannon with Cabbage, Scallions, and Bacon Butter

Bobby Flay’s Colcannon with Cabbage, Scallions, and Bacon Butter

 

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

Kosher salt and freshly ground black pepper

1 cup whole milk

6 bacon slices, cut into thirds

8 T. (1 stick) unsalted butter, softened at room temperature, divided

½ head Napa cabbage, thinly sliced

2 T. apple cider vinegar

1½ T. whole-grain mustard

2 T. honey

⅓ cup scallions, thinly sliced, divided

 

Place the potatoes in a large saucepan, cover with cold water by 2 inches, and add a generous amount of salt. Bring to a boil, reduce to a simmer, and cook the potatoes until they are fork-tender, about 20 minutes. While potatoes are cooking, add milk to a small saucepan and bring to a gentle simmer over low heat, cover and keep warm. For the bacon, place a large sauté pan over medium heat. Add the bacon to the pan and cook until crisp, flipping them occasionally to ensure even cooking. Transfer the bacon to a paper towel-lined plate, reserve the bacon fat, and set aside. For the cabbage, place a large sauté pan over medium heat. Add 2 T. of butter to the pan. Once the butter begins to foam, add the cabbage, season with salt and pepper, and cook for 3 minutes. Add the apple cider vinegar, mustard, and honey. Stir to combine and cook until wilted, about 5 minutes. Fold in 2 T. of scallions and set aside. Once the potatoes are completely cooked through and very soft, drain them well. Return the potatoes to the hot pot to help them dry out further. (Alternatively, you can dry them out in the oven.) Using a potato masher, crush the potatoes until they are just mashed and fluffy. Add 4 T. of butter to the crushed potatoes and fold to combine. Slowly add the warm milk to the crushed potatoes, a little at a time (you may not need all of the milk), folding the mixture until smooth. Season with salt and pepper and then cover to keep warm. For the bacon butter, in a small bowl add the remaining 2 T. of butter and 2 T. of reserved bacon fat. Mix to combine and set aside. To assemble the colcannon, add the cabbage mixture to the mashed potatoes and fold to combine. Transfer the potatoes to a serving bowl, top with the bacon butter, the remaining scallions, and crumbles of the bacon.

Beans with Lardons and Sage

Beans with Lardons and Sage

Beans with Lardons and Sage

 

1/2 pound (1 1/4 cups) dried beans such as flageolet, Jacob’s Cattle or cannellini

2 ounces smoked slab bacon, cut into 1/2-inch cubes (1/2 cup cubed)

1 (28-ounce) can plum tomatoes, drained and chopped (about 2 cups diced)

8 leaves fresh sage

8 cloves garlic, peeled

2 dried bay leaves

1 tsp. coarsely ground black pepper

1 tsp. salt

 

Sort the beans to remove any stones. Place them in a bowl and add cold water to cover by 3 inches. Soak overnight, changing the water once or twice. The next day, boil a small pot of water, add the bacon and blanch 10 minutes. Drain and reserve. Drain the beans and place in a large pot. Add the bacon, tomatoes, sage, garlic, bay leaves and pepper. Mix well. Add about 8 cups cold water (to cover the beans by 3 inches) and bring to a boil. Reduce the heat to a simmer, cover and cook, stirring occasionally and adding water if necessary, until the beans are very tender, 3 to 3 1/2 hours. Serve in a warm bowl.

OAMC Buttermilk Biscuits

OAMC Buttermilk Biscuits

OAMC Buttermilk Biscuits

Biscuits are one of those rare things that actually improve when frozen (pie dough and cookie dough also fall into this category). It’s likely about the butter. For this recipe, we use the grated frozen butter method. This technique suspends little butter flakes throughout the dough, which rise and create flaky pastry during cooking. Freezing the dough before baking ensures the fat and milk solids stay put (essential for creating a flaky result).

21/2 pounds self-rising flour (9 cups), plus more if needed

1 T. kosher salt

1 pound unsalted butter, frozen

4 cups whole (full-fat) buttermilk

Unsalted butter or jam, for serving (optional)

 

In a large bowl, stir together the flour and salt. Using the large holes of a box grater, grate the frozen butter into the flour mixture, stirring and coating the butter with flour as you grate. Once all of the butter is in, use a pastry blender to distribute the butter evenly in the flour. It should have a pebbly texture. Next, pour in the buttermilk and, using your hands, incorporate it with the flour mixture until a shaggy dough ball forms. Turn the dough out onto a well-floured work surface and, still using your hands, carefully pat it into a loaf shape, incorporating more flour as needed until the dough is not sticky and is easy to manipulate. Gently pat the dough out into an even layer about 3/4 inch thick. Using a 2½-inch round biscuit cutter, and firmly pressing straight down (without twisting the cutter), punch out as many biscuits as possible. Gather up the dough scraps and gently form into a ball. Press the dough out into a ¾-inch-thick layer and repeat to punch out more biscuits until you have about 24 total. TO FREEZE: Arrange the cut biscuit dough on a rimmed baking sheet and freeze for at least 4 hours or up to overnight for a formative freeze (see this page). Transfer to a gallon-size zip-top plastic bag, label and date, and freeze for up to 4 months. TO BAKE: Preheat the oven to 400°F. Place the biscuits, with their edges touching, on a rimmed baking sheet and top each with a small pat of butter. Bake for 10 to 13 minutes from room temperature or 14 to 16 minutes from frozen, until puffed and golden brown on top. Serve warm, with more butter or jam for spreading if you like.

Manwich Baked Beans

Manwich Baked Beans

Manwich Baked Beans

 

1 cup chopped onion

1 T. olive oil

2 tsp. chopped garlic

15 ounce can Manwich sauce

2 15 ounces each cans pork and beans

1 T. Louisiana hot pepper sauce

 

Preheat oven to 375F. Saute the onion in olive oil until softened. Stir together with remaining ingredients and place in a greased oval casserole dish. Bake 45 minutes, uncovered, or until thickened.

Savory Green Tomato Fritters

Savory Green Tomato Fritters

Savory Green Tomato Fritters

 

2 1/4-2 1/2 cups all-purpose flour

1  baking powder

1/2 tsp salt

1/4 tsp baking soda

2 large eggs

3/4 cups milk

4 tbsp butter melted

1 cup green tomatoes finely diced

2 tbsp roasted red peppers finely chopped

1 tsp pepper to taste

1 tsp salt to taste

1/4 tsp garlic powder

1/4 tsp cumin

1/4 tsp chili powder

 

In a deep, heavy pan, heat 3 inches of oil to 365° F, or use a crockpot with a fry basket. Combine flour, baking powder, salt, and soda. Stir in the green tomatoes, corn and seasonings. In a separate bowl, whisk the eggs with the milk and butter. Stir into the first mixture until just blended. Batter should hold its shape when dropped into hot oil–add more flour if needed to thicken the batter. Working in batches, drop the batter by tablespoons into the hot oil, cooking until fritters are a deep golden brown, turning about halfway through. Remove to paper towels to drain and enjoy!

Very Versatile Baked Beans with Cabbage

Very Versatile Baked Beans with Cabbage

Very Versatile Baked Beans with Cabbage

 

Any kind of medium or large dried bean works great here. Starchier varieties—like Italian gigante beans or cannellinis—will produce a creamier broth, and more vegetal ones—anything lima-like—will produce a thinner, slightly stew-ier broth. Black beans, kidneys, and pintos are all good. The onions and cabbage melt into the dish, providing a blanket of sweet richness. Embrace the versatility of this dish by playing around with the vegetable make-up by adding cubed winter squash, swapping chicories for the cabbage, using stock in place of the water, or stirring in blanched hearty greens or spinach at the end, for example. And serving options are similarly open-ended; see below for a few favorites.

 

1 pound dried medium or large beans, soaked at least 4 hours in plenty of water, drained

11 garlic cloves, 5 smashed, 6 sliced

3 bay leaves

6 Tbsp. olive oil, divided

Kosher salt

2 medium white onions, thinly sliced, or a combination of onions and fennel bulbs (about 3 cups)

Pinch of red pepper flakes

1/2 cup dry white wine

1/2 medium head savoy cabbage, cored, cubed (about 8 cups)

1 (28-ounce) can whole tomatoes

1 bunch parsley, dill, or cilantro, finely chopped

 

Cover beans, smashed garlic, and bay leaves with about 1″ water in a large pot. Add 3 Tbsp. oil. Bring to a boil, then reduce heat and bring to a simmer. Cover pot partially and cook, adding more hot water as needed to keep beans covered, until beans are nearly done. Add large pinches of salt to taste toward end of cook time, which will vary depending on the bean; start tasting after about 30 minutes. Remove from heat and cover. Preheat oven to 375°F. Heat remaining 3 Tbsp. oil in a Dutch oven or large ovenproof dish over medium-high. Add onions, red pepper, and 1/2 tsp. salt. Cook, stirring occasionally, until onions are reduced and beginning to caramelize, about 10 minutes. Add sliced garlic and cook until golden brown, about 5 minutes more. Add wine and cook until slightly reduced, about 1 minute. Add cabbage and cook until softened, about 2 minutes. Add tomatoes, crushing with a wooden spoon or cutting with scissors into coarse chunks. Add beans and their liquid, then cover with water until beans and vegetables are just submerged; season to taste with salt. Bring to a boil, cover, and transfer to oven. Bake beans 1 hour and 20 minutes. Uncover and continue to bake until liquid is slightly reduced and beans are completely tender, 15–30 minutes more. Let cool slightly to thicken, then stir in parsley just before serving.  Baked beans can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months. Beans can be cooked (before baking) 1 day ahead; let cool, cover, and chill.

 

Serving Suggestions:

 

Chili-Like:

Serve just as you would your favorite chili, with shredded cheddar, sliced scallions, finely chopped jalapeño, dollops of sour cream or plain yogurt, and hot sauce.

 

Baked With Eggs:

Preheat oven to 400°F. Transfer beans to a shallow baking dish. Crack an egg into a ladle, then press ladle into beans and slide egg into the indentation. Repeat, adding as many eggs as you’ve got space and appetite for. Bake until eggs are set and beans are heated through and simmering along edges of pan, 25-30 minutes. Drizzle with olive oil and garnish with chopped herbs; serve with toasted bread.

 

Over Grains:

Serve beans over piles of soft polenta. Brown rice, farro, and barley all work just as well.

 

Over Toast:

Spoon hot beans over thick slices of grilled or toasted bread (optional: rub it with a garlic clove). Top with a poached or fried egg and a drizzle of olive oil. Serve with lightly dressed greens alongside.

 

Tacos:

Char corn tortillas over an open flame, stacking and wrapping in foil to keep warm. If broth is thin, serve beans with a slotted spoon, reserving broth for a separate meal. Serve with sliced avocado, shredded cabbage, crumbled feta, lime wedges, and cilantro sprigs, allowing everyone to assemble as they please.

 

8 servings, 292 calories 12g fiber 15g protein, 11g Fat

Garlic Kidney Beans with Tomatoes

Garlic Kidney Beans with Tomatoes

Garlic Kidney Beans with Tomatoes

 

2 tbsp extra virgin olive oil

1 onion

6 cloves garlic

1 tsp sweet smoked Spanish paprika

1/2 tsp ground cumin

1 tbsp sherry vinegar

2 1/2 cups canned kidney beans

14.5 oz can diced tomatoes

1 tsp dried oregano

pinch sea salt

dash black pepper

handful finely chopped parsley

 

Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil. After 2 minutes, add in 1 onion finely diced and 6 cloves garlic roughly chopped, mix with the olive oil, after 3 minutes and the ingredients are lightly sauteed, add in 1 tsp sweet smoked paprika and 1/2 tsp cumin powder, quickly mix together, then add in 1 tbsp sherry vinegar and mix. After 30 seconds, add in a 14.5 oz can of diced tomatoes, 2 1/2 cups canned kidney beans (drained & rinsed), 1 tsp dried oregano and season with sea salt & black pepper, gently mix together, then lower the fire to a low-medium heat and simmer. After simmering the beans for 10 minutes and everything has slightly thickened, remove the pan from the heat, transfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!

Creamed Corn with Jalapenos, Cheese & Bacon

Creamed Corn with Jalapenos, Cheese & Bacon

Creamed Corn with Jalapenos, Cheese & Bacon

 

3 slices bacon, cut into thin pieces

3 tablespoons butter

1/2 medium onion, finely chopped

1 large jalapeno pepper, seeds & membrane removed, chopped

3 cups frozen corn

1 cup heavy cream

1/2 cup shredded cheese (I used Mexican Cheese Mix)

Salt & course ground black pepper & hot sauce to taste

 

In a large skillet, cook bacon until crisp. Remove and set aside leaving fat in pan. Add butter and when melted add onion and jalapeno. Saute over medium heat, stirring constantly until onion is transparent. Add corn and toss to coat then cover and cook for 5 minutes, stirring occasionally. Remove lid and cook another 2 minutes, stirring often. Add cream and cook until mixture comes to a boil and thickens. Add shredded cheese, season with salt, pepper and hot sauce. Serve immediately. Makes 4 to 6 servings.

Savory Corn Cakes

Savory Corn Cakes

Savory Corn Cakes

 

2 tsp butter

1/4 finely minced red bell pepper

2 cups corn

1/4 cup minced scallions

1/2 cup cornmeal

1/2 cup unbleached white flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

1 cup buttermilk

oil or butter for the pan

 

Melt the butter in a small skillet. Add the bell pepper and corn and sauté over medium heat for about 10 minutes. Remove from heat, stir in the scallions, and set aside. Combine the cornmeal, flour, baking powder, baking soda, and salt in a medium-sized bowl. Make a well in the center. Beat together the eggs and buttermilk until frothy, Pour this and the corn mixture into the well in the center of the dry ingredients and stir briefly until everything is combined. Don’t over-mix. Lightly grease a hot skillet or griddle with butter or oil, and fry the corn cakes for about 2 minutes on each side, or until golden. Serve hot, topped with a few cilantro leaves and a drizzle of sour cream or guacamole.

Quinoa With Thyme and Taleggio

Quinoa With Thyme and Taleggio

Quinoa With Thyme and Taleggio

 

2 T. olive oil

leaves from 4 sprigs of fresh thyme

1 bay leaf (optional)

1 medium leek, trimmed and shredded

1 clove garlic, sliced

2/3 cup quinoa

1 wineglass of dry white wine

1 1/4 cups hot vegetable stock

4 ounces Taleggio cheese, sliced

 

Warm the oil with the thyme leaves, and a bay leaf if you have one, in a pan over gentle heat.  Add the leek and garlic and cook for 5 minutes, covered, stirring from time to time. Tip in the quinoa and the wine. Let the wine bubble away (you need its flavor, not its liquid), then pour in the hot stock. Simmer, stirring occasionally, for 10 minutes, watching that is does not stick on the bottom.  When the stock has been absorbed by the quinoa grains, stir in the cheese, serve right away.

Puerto Rican-Style Green Rice with Tomatillos

Puerto Rican-Style Green Rice with Tomatillos

Puerto Rican-Style Green Rice with Tomatillos

 

6 large tomatillos (about 3/4 pound), husked, stemmed, and rinsed under warm water to remove stickiness

About 1 cup water

1/4 cup finely chopped fresh cilantro

1 Tbsp finely chopped jalapeno chili (optional)

1 Tbsp extra-virgin olive oil

2 large cloves garlic, finely chopped

1/2 tsp salt, plus additional, to taste

1 1/4 cups long-grain white rice

1/4 cup mild or medium tomato salsa, preferably chunky style

 

In a medium stockpot or large saucepan filled with boiling water, add the tomatillos and cook until soft, about 5 minutes. Drain. Transfer the tomatillos to a food processor fitted with the knife blade, or to a blender; process until smooth and pureed. Add enough water to the tomatillos to measure 2 1/2 cups total. In a medium deep-sided skillet with a lid, combine the tomatillo mixture, cilantro, chili (if using), oil, garlic, and salt; bring to a boil over high heat. Stir in the rice, cover, and reduce heat to low; simmer until all the liquid is absorbed, about 20 minutes. Remove from heat and stir in the salsa and additional salt, if necessary. Let stand, covered, 5 minutes; fluff with a fork and serve.

Borlotti Beans with Woody Herbs

Borlotti Beans with Woody Herbs

Borlotti Beans with Woody Herbs

 

1 onion, quartered

1 carrot, cut into large chunks

1 celery stock

3 garlic cloves

3/4 cup extra-virgin olive oil

4 fresh thyme sprigs

2 fresh sage sprigs

1 small fresh rosemary sprig

1/2 tsp crushed red pepper flakes

2 cans (28 ounces each) borlotti beans

2 bay leaves

2 cups chicken broth

kosher salt and freshly ground pepper

 

Put the onion, carrot, celery and garlic in a food processor and pulse to chop fine.  Heat 1/4 cup of the olive oil in a large pot over medium heat. Add the herbs and cook for 1-2 minutes. Add the finely chopped vegetables and red pepper flakes and saute until the vegetables are soft, about 3 minutes. Add the beans, bay leaves, broth, and remaining 1/2 cup of olive oil. Bring to a boil, reduce the heat, and simmer, partially covered, for 20 minutes, or until the beans are flavorful. Taste for salt and pepper. Discard the bay leaves before serving the beans.

Brown Butter and Thyme Potato Cake

Brown Butter and Thyme Potato Cake

Brown Butter and Thyme Potato Cake

 

4 lbs. yukon gold potatoes

6 T. butter (divided)

3 T. fresh thyme (chopped)

¼ C. balsamic glaze

1½ T. salt

1½ tsp. fresh ground black pepper

 

Preheat the oven to 450 degrees. Peel the potatoes then slice on a mandoline into 1/8″ slices. Pour 3 T. of the melted butter in a 10″ cast iron skillet over medium heat. Start layering the potatoes into concentric circles in the skillet until you have a couple of layers down. Then sprinkle in some salt, pepper and 1 T. of the fresh thyme. Working quickly, add in another couple layers of potatoes, more salt and pepper and thyme and now a drizzle of the balsamic glaze. Repeat with the potatoes, salt, pepper and thyme, then when you get about halfway down pour in the three T. of melted butter. Repeat with the reaming potatoes, glaze, salt, pepper and thyme until you’re done. Press down firmly with an 8″ dinner plate or cake pan and then transfer the skillet to the oven for 30 minutes. Carefully remove the skillet to the oven and press down once again with the cake pan. Return to the stove and cook another 25 minutes. After the torte has cooled slightly, run a knife around the edges of the skillet and then flip out onto a large plate and cut into wedges.

Best Holiday Dinner Rolls Ever

Best Holiday Dinner Rolls Ever

Best Holiday Dinner Rolls Ever

 

2 T. yeast

2 C. warm water

1/3 C. sugar

1/3 C. butter

2 tsp. salt

2/3 C. nonfat dry milk

1 egg

5-6 C. all-purpose flour

 

In a large bowl, mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 C. of the flour. Beat together until smooth. Gradually add remaining flour until a soft dough is formed. Turn onto a lightly floured surface and knead until smooth and elastic. Place in a greased bowl; cover and let rise until doubles in bulk. Punch down; divide into thirds. Roll out one-third of dough into a circle; cut into 12 pie-shaped pieces. Starting at the wide end, roll up each piece into a crescent.  lace on greased baking sheet with point on bottom. Repeat with remainder of dough. Brush tops with melted butter. Let rise until double in size. Bake at 400 degrees for 15 minutes. Serve warm with honey butter or cran-raspberry butter.

One Pot Tomato Rice

One Pot Tomato Rice

One Pot Tomato Rice

 

2 T. unsalted butter

1 small onion, diced

1/2 red bell pepper, seeded and diced

Salt

1 C. chopped tomatoes (fresh or canned)

1 C. long grain brown rice

 

Heat the butter in a medium heavy saucepan over low heat. Add the onion and pepper and a large pinch of salt and stir to coat. Cook gently, stirring frequently, until softened, about 5 minutes. (Do not let the vegetables brown — if necessary, add a splash of water to prevent this.) dd the tomatoes and another large pinch of salt to the pan and stir to combine. Raise the heat so the mixture bubbles steadily and cook for 5 to 7 minutes, until you have what resembles a thick sauce.  Stir in the rice, 2 1/2 C. cold water and a couple more pinches of salt. Bring to a brisk simmer and cook uncovered for 5 to 8 minutes without stirring, until the liquid on the surface is mostly gone. Stir the rice briefly, cover and turn the heat down as low as it will go. Cook the rice, without removing the lid, for 25 minutes. Turn off the heat and let the pot sit covered for 5 minutes. Fluff the rice with a fork and serve.

Miso Sweet Potatoes

Miso Sweet Potatoes

Miso Sweet Potatoes

 

2 medium sweet potatoes

1/4 C. [70 g] red miso paste

1 T. honey

1 T. butter, melted

 

Preheat the oven to 450°F [23O°C] and line a sheet pan with parchment paper. Slice the sweet potatoes into V2 in [ 13 mm] wedges and place on the sheet pan in a single layer. In a small bowl, mix together the miso, honey, and melted butter until smooth. Brush the mixture on one side of the sweet potatoes in a thick layer, then flip and brush the other side. Bake for 15 minutes, until caramelized and tender. To puree (optional), smash with the back of a fork until smooth.