Roasted Fennel & Potatoes
2 fennel bulbs, trimmed and cut into six wedges
12 red potatoes, cut in half
salt and pepper, to taste
2 T. extra-virgin olive oil
Preheat the oven to 425°F. Combine the fennel wedges and potatoes in a large roasting pan and toss with olive oil and seasoning to coat. Roast the vegetables for 30 to 40 minutes, tossing once, until tender and golden brown.
Delicata Squash with Agrodolce
1 delicata squash
Kosher salt
3 shallots sliced
1/4 cup olive oil
1/4 cup golden raisins
1/4 cup white wine vinegar
1 T. sugar
Freshly ground black pepper
Cut off one end of each of the squashes to reveal the seeds and core. Using a long-handled spoon, scrape out the seeds and discard (or save for another use). Cut the squash crosswise into ¼-inch-thick slices. Heat a grill or a grill pan over moderate heat. Do not oil the grates of the grill or the pan, but make sure they are very clean. Have a platter and a piece of foil on hand. Dry-grill the squash until charred on one side, about 5 minutes, then use tongs to flip the squash and continue to cook until the slices are well browned and almost tender, about 5 minutes more. As the slices are grilled, transfer them to a platter and cover with foil. Season lightly with salt and keep tightly covered while you make the agrodolce. Combine the shallots and olive oil in a skillet over moderate heat and cook, stirring from time to time, until softened and golden brown in spots, about 10 minutes. Stir in the raisins, vinegar, sugar, 1 tsp. salt and several grinds of black pepper and simmer until the mixture has reduced to a juicy glaze, about 2 minutes. Immediately pour the shallot mixture over the squash and let sit at room temperature for at least 1 hour before serving.
Spaghetti all’assassina
This recipe was developed with our winning spaghetti, De Cecco Spaghetti No. 12. Other brands of spaghetti may vary in thickness, which will affect the cooking time and the amount of broth required. Fish spatulas work well for flipping the pasta. Passata is an uncooked tomato puree: we used Pomi brand. If you cannot find it, tomato puree can be used. The sauce will splatter as it cooks, which is why we call for using a long-handled spatula. A splatter screen helps contain the splattering.
6 C. water
1/4 cup tomato paste
1 tsp. sugar
1/2 cup plus 2 T. extra-virgin olive oil, divided
2 garlic cloves, minced
1/2-3/4 tsp. red pepper flakes
1 cup tomato passata
1 cup tomato passata
1 3/4 tsp. table salt
12 ounces spaghetti
Whisk water, tomato paste, and sugar together in medium saucepan. Bring to simmer over medium-high heat, then reduce heat to low to keep tomato broth warm. Heat 1/3 cup oil, garlic, and pepper flakes in 12-inch nonstick skillet over medium heat. Cook, stirring frequently with long-handled rubber spatula, until garlic is golden brown, about 2 minutes. Stir in passata and salt. Cook, stirring frequently, until sauce thickens and oil around edges of skillet begins to sizzle, about 4 minutes. Add pasta in even layer and increase heat to medium-high. Add 1 cup tomato broth and cook, pushing between pasta strands frequently with edge of spatula to prevent clumping, until broth has been mostly absorbed by pasta and sauce around edges of skillet begins to sizzle, 4 to 5 minutes. Add 1 cup broth and cook, shaking skillet occasionally and continuing to prod pasta strands with spatula, until broth has been mostly absorbed and sauce begins to sizzle, 5 to 7 minutes. Using 2 thin spatulas, gently flip half of pasta so bottom is on top and spread into even layer. Repeat with remaining half of pasta . Add 1 cup broth and cook, continuing to shake skillet and prod pasta, until broth has been mostly absorbed and sauce begins to sizzle. 5 to 7 minutes. Add 1 cup broth and repeat cooking until sauce begins to sizzle, 5 to 7 minutes. Repeat dividing and flipping pasta. Add 1 cup broth and repeat cooking until sauce begins to sizzle. 5 to 7 minutes. Pasta should be firm but cooked through. If not, add remaining 1 cup broth.1/2 cup at a time, and continue to cook, checking frequently, until pasta is cooked through. Increase heat to high and cook pasta, without moving it, until underside is deeply browned and crisp and some strands are beginning to char, 3 to 5 minutes. Remove skillet from heat, drizzle with remaining 2 T. oil, and serve immediately.
Cacio e Pepe Potatoes Anna
1/2 cup (65 grams) finely grated aged Pecorino Romano
1 tablespoon (10 grams) potato starch or cornstarch
1/2 teaspoon fine sea or table salt, or to taste
1/2 teaspoon finely ground black pepper, or a larger amount coarsely ground
3 tablespoons (45 grams) unsalted butter, melted, or olive oil
2 pounds (roughly 1 kg) Yukon Gold potatoes, peeled, cut into 1/8-inch-thick, ideally on a mandolin
8 cups (5 2/3 ounces or 160 grams) loosely packed arugula
1 tablespoon (15 ml) olive oil
2 teaspoons (10 ml) white wine vinegar
Assemble the potatoes: Heat your oven to 375°F. Combine the cheese, potato starch or cornstarch, salt, and pepper in a small dish. Taste a pinch; you want it to have a strong salty-peppery kick, because it’s going to be distributed all over the galette. Pour 1 tablespoon butter or oil into the bottom of a 9-inch-diameter cast-iron or ovenproof skillet, and swirl it up the sides. Arrange the potatoes in overlapping concentric circles in a single layer at the bottom of the pan. (This will use approximately a quarter of your sliced potatoes.) Drizzle with 1 teaspoon butter or oil, and sprinkle with 2 tablespoons of the cheese-pepper mixture. You’ll need to repeat this three or four times to use up your potatoes (depending on their size). At the end, you should have about 1 tablespoon cheese-pepper mixture left over; reserve this. Drizzle any remaining melted butter over the top. To bake: Lightly coat a piece of foil with nonstick spray and cover the skillet tightly with it. Put in heated oven for 35 minutes, at which point the potatoes will be almost tender. Use pot holdered hands to press firmly on the foil to compact the potatoes a bit. Remove and reserve the foil and bake for 25 to 30 minutes more, until lightly brown all over. Press again with the foil, remove, then briefly run under the broiler for an even golden-brown finish. To finish and serve: While the galette bakes, toss the arugula with the olive oil and vinegar, keeping the dressing very light. Once the galette is out of the oven, let it rest in the skillet for a few minutes before running a knife around to ensure that it is loose. Gently tip the skillet over your sink to drain any excess butter or oil. Invert it onto a plate or cutting board, then flip right side up. Cut the galette into wedges, then top with the dressed greens, and sprinkle with the reserved cheese-pepper mixture. Do ahead: This galette can be made up to 3 days in advance. Rewarm at 350 degrees for 15 minutes with foil on top.
Instant Pot Butter Stewed Potatoes
4-5 medium sized Yukon gold potatoes, peeled and sliced into 0.5 inch rounds
5-8 tablespoons of butter
1/4 cup diced onion (optional)
1/2 cup chicken or vegetable stock
salt
pepper
1/4 cup cream (optional)
Turn Instant Pot on to SAUTE mode, high. Once heated, add half of the butter and let it melt. Stir in onions and let them cook until soft, not browned. (Omit steps 1-3 if not using onion.) De glaze Instant Pot liner with chicken stock, add potatoes, salt, pepper, and the rest of the butter. Cancel the SAUTE mode, and press the PRESSURE cooker or MANUAL button on the Instant Pot. HIGH pressure. Set the cooking time to 8 minutes. Once cooking is complete, release the pressure manually. Stir potatoes and adjust seasonings. If using cream, stir it in. Garnish with chopped chives.
Les Potatoes de la Semaine (weeknight potatoes)
Six big Yukon Gold (or any of your favorite yellow flesh potatoes)
1 tsp sweet paprika
1 tsp ground cumin
3 tbsp olive oil
2 tbsp chopped parsley
2 tbsp chopped cilantro
1 tsp fresh lemon juice
2 garlic cloves, pressed or minced
1 tsp Harissa, or your favorite hot sauce (Optional)
Salt
Freshly ground black pepper
Preheat the oven at 400F. Peel and slice the potatoes into wedges or fries. Put them in a bowl, along with the olive oil, salt, black pepper, ground cumin, paprika and harissa, if used. Toss the potatoes to combine. Arrange them in a baking sheet in a single layer and bake until golden brown and crisp on the outside, turning them over once, about 25-30 minutes. Mix the herbs, garlic, lemon juice in a bowl. When the potatoes are baked, toss them quickly with the garlic infused herbs and serve.
Instant Pot Creamy Bacon Pasta
2.5 cups (650ml) vegetable stock
2/3 cup (160ml) heavy whipping cream
8 oz (225g) spaghetti cut in half
1 tsp. garlic purée
4 T. butter cut into small cubes
1 tsp. dried oregano
1 lb (450g) bacon cooked and diced
sea salt flakes to taste
2/3 cup (80g) Parmesan cheese grated
2 cups spinach optional
Pour stock into the Instant Pot insert, then add the rest of the ingredients including the best ever sea salt flakes. (but don’t add the spinach or Parmesan yet!). Close the lid and turn the vent to sealing position. Set the Instant Pot to manual high pressure for 6 mins. Cook till done, then allow for a natural pressure release (NPR) of 6 mins before performing a quick release to let out remaining steam. Open the lid, stir in the Parmesan and baby spinach and let it wilt before serving.
Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies
⅓ cup extra-virgin olive oil, more as needed
12 anchovies, chopped
6 garlic cloves, minced
¼ tsp. red pepper flakes
1 cup good dried bread crumbs
Black pepper and kosher salt, as needed
1 pound spaghetti
2 egg yolks
1 T. Asian fish sauce (optional)
1 tsp. hot sauce, such as Tabasco, or to taste
½ cup roughly chopped parsley
Lemon wedges, for serving
In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty). In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 T. pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don’t want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.
ABM Fluffy Bread Machine Rolls
1 1/4 cup milk
3 cups bread flour
3 T. sugar
1 tsp. salt
2 T. butter melted
1 (.25 ounce) package of active dry yeast (this equals 2 1/4 tsp.)
Place all the ingredients into the pan of your bread machine in the order that your machine. manufacturer recommends. Mine recommends them in order that I listed in ingredients. Set on DOUGH cycle and press START. When machine is finished remove dough from machine pan and place on floured surface, lightly deflating it with your hands. Divide the dough into 16 equal size pieces and roll into round balls. Spray a 13×9 pan with nonstick spray and place the dough balls onto the pan, placing them directly next to each other. Cover pan with cloth towel and let rise for 60 minutes. During this time the rolls will almost double in size. Preheat oven to 350 degrees. Bake rolls for 16-18 minutes or until golden brown on top. Remove from oven and allow to cool down to touch. When serving the rolls, brush a little bit of butter on top of each one to give them a glossy finish.
Bucatini all’Amatriciana (bucatini with bacon and tomato)
2 T. kosher salt
¼ cup extra-virgin olive oil
12 oz. thinly sliced guanciale, pancetta or high-quality bacon, coarsely chopped
1 large red onion, cut lengthwise in half and then into ¼-inch-thick half-moons
3 garlic cloves, sliced
1 ½ tsp. crushed red pepper
1 ½ cups tomato sauce
1 lb. uncooked bucatini pasta
Pecorino Romano cheese, freshly grated
Bring 6 quarts water to a boil in a large pot over high; add salt. While water comes to a boil, heat olive oil in 12-inch straight-sided skillet over medium-low. Add guanciale, onion, garlic and red pepper, and cook, stirring occasionally, until onion is softened and meat has rendered much of its fat, 15 to 20 minutes. Drain all but ¼ cup of fat from skillet. Add tomato sauce to skillet; increase heat to medium-high and bring to a boil. Reduce heat to medium-low, and simmer, stirring often, until slightly thickened, 6 to 7 minutes. While sauce simmers, add bucatini to boiling water, and cook until very firm, 1 minute less than package directions; drain.. Add pasta to sauce and toss to coat. Top with grated cheese.
ABM Wait for 10 Perfect White Bread
1 cup warm water (110 degrees F/45degrees C)
2 T. white sugar
1 (1/4 ounce) package bread machine yeast (2-1/4 tsp.)
2 T. melted butter
2 T. oil (can use 4 T. of oil or melted butter)
3 cups white bread flour
1 tsp. salt
Place the water into the bread pan. Sprinkle the sugar then the yeast over the water; allow the yeast to foam for 10 minutes. Add in the melted butter, oil, flour and salt. Select the BASIC or WHITE BREAD setting and press start.
Ramp Filled Crescents
1 package refrigerated crescent roll dough
1 cup ramps finely chopped
2 T. Butter
2 ounces cream cheese
1/4 cup gruyere cheese shredded
Preheat oven to 375F. In a small skillet over medium heat, cook finely chopped ramps in butter for 2-3 minutes or until soft. Add cream cheese to the skillet, stir until melted and smooth. Remove from heat and set aside to cool. Roll out crescent roll dough. Spread ramp cream cheese filling onto each triangle and sprinkle with shredded cheese. Then roll up. Bake at 375 for 12-15 minutes or until golden brown.
Enjoy while warm, room temperature or chilled in the fridge. Notes: For this recipe you can use the whole ramp (bulb, stem and leaves) or all leaves. While the leaves have less flavor than the bulbs they are still totally delicious!
ABM Onion and Olive Bread (1 lb.)
8 oz water
2 T. olive oil
2 cups all-purpose flour
1 ½ T. white granulated sugar
1 tsp. salt
¾ tsp. dried thyme
200 ml can of sliced black olives chopped
¼ cup dried minced onion
2 tsp. bread maker yeast
Add all ingredients in order given. This is critical! When adding salt, pour it around the outer edge of mixture, away from yeast. When adding sugar, pour it around the outer edge of mixture, away from yeast (opposite the salt) Yeast should be added last. Dig a small crater in the middle of the flour, away from the salt, sugar and water. Set bread machine on most appropriate setting – for my bread make it’s the “normal mode” setting (the same setting I’d use to make a regular loaf of white bread). ** It is really important that you follow your manufacturer’s operating instructions for your bread machine when attempting to make any bread.
Cilantro Rice
White long grain rice
1/2 cup olive oil
1 T. salt
2 tsp. sugar
¼ cup fresh chopped cilantro
¼ cup fresh chopped parsley
2 T. fresh squeezed lime juice
Cook rice and mix in oil. Add remaining ingredients just before serving so cilantro does not wilt.
Parmesan-Herb Drop Biscuits
2 cups all-purpose flour
¼ cup grated Parmesan
1/8 tsp. garlic powder
½ tsp. dried oregano
½ tsp. dried basil
1 tsp. sugar
1 T. baking powder
½ tsp. salt
8 T. salted butter, cold
1 cup milk
Preheat the oven to 400ºF. Line a baking sheet with parchment paper. In a large bowl, combine the flour, Parmesan, garlic powder, oregano, basil, sugar, baking powder, and salt and stir until well combined. Cut the butter into small pieces and add it to the flour mixture. Use your hands to work the butter into the flour mixture until the butter is in very small pieces and the texture resembles coarse sand. Starting with ¾ cup of the milk, stir in just enough milk to form a thick, paste-like mixture. It should be very wet, sticky, and soft enough to scoop with a spoon. Scoop 1/3-cup portions of the dough onto the lined baking sheet. You should have enough dough for 10 biscuits. Bake for 18 to 20 minutes, or until the biscuits have puffed up and are golden brown on top. Serve warm. Variation: Substitute other herbs. Recipe can be halved.
Rigatoni all’Amatriciana (rigatoni with bacon and tomato)
1 pound rigatoni
1/4 cup extra-virgin olive oil
1/4 pound thick-cut bacon, sliced crosswise 1/4 inch thick
1 medium red onion, halved and thinly sliced
1/4 cup tomato paste
2 tsp. crushed red pepper
1 1/4 cups strained tomatoes
1/2 cup freshly grated pecorino cheese, plus more for serving
1/2 cup chopped parsley, plus more for garnish
Salt
Pepper
In a large saucepan, cook the rigatoni until al dente. Drain the pasta, reserving 1 cup of the cooking water. Meanwhile, in a large saucepan, heat the olive oil. Add the bacon and onion and cook over moderately high heat, stirring occasionally, until the onion is softened and the bacon is browned, 5 to 7 minutes. Add the tomato paste and crushed red pepper and cook, stirring, for 1 minute. Stir in the strained tomatoes and bring the sauce just to a simmer. Add the pasta and reserved cooking water to the sauce and cook over moderate heat, tossing, until the pasta is coated. Remove from the heat and stir in the 1/2 cup each of cheese and parsley. Season the pasta with salt and black pepper and transfer to bowls. Garnish with chopped parsley and serve, passing more cheese at the table.
ABM White Bread
1 cup and 3 T. water
2 T. vegetable oil
1 ½ tsp. salt
2 T. sugar
3 ¼ cups white bread flour
2 tsp. active dry yeast
Add water and oil into the bread pan. Add salt, sugar. Add flour. Make a small indentation on top of flour and make sure it does not reach wet ingredients. Add the yeast to the indentation. Keep yeast away from the salt. Insert the bread pan into the bread machine, press it down to snap. Close the lid. Use Basic bread, 1.5 lb loaf, medium crust cycle. When bread is done, remove the bread pan using oven mitts. Turn over the bread pan and shake it to release the loaf. Let the loaf cool on a wire rack for about 30 minutes.
Lemon-Garlic Lentils
Lentils are greedy little things, soaking up all the water and, crucially, all the flavor in the pot around them. Classically, that flavor is an herb (fresh thyme or rosemary, dried herbes de Provence), but add too much and the lentils can go from earthy to muddy.
1 large lemon
2¼ cups dried green, brown, or French lentils, rinsed and picked over
2 garlic cloves, gently smashed
2 tsp. kosher salt
Using a vegetable peeler or paring knife, cut 2 long strips of peel from the lemon, avoiding the white pith. (Reserve the rest of the lemon for another use) In a medium saucepan, combine the lentils, lemon strips, smashed garlic cloves, and salt. Pour in enough water to cover the lentils by 3 inches. Bring the water to a rapid simmer over medium-high heat, then reduce to a gentle simmer and cook until the lentils are tender, about 20 minutes. Drain the lentils and let cool in the colander. Remove and discard the garlic and lemon peels before serving.
Easy Baked Polenta
You can use medium-grind cornmeal or polenta here.
8 cups water
2 cups medium-grind polenta
2 tsp. table salt
â…› tsp. pepper
4 ounces Parmesan cheese, grated (2 cups)
4 T. unsalted butter, cut into 6 pieces
Adjust oven rack to middle position and heat oven to 375 degrees. Combine water, polenta, salt, and pepper in 13 by 9-inch baking dish. Transfer dish to oven and bake, uncovered, until water is absorbed and polenta has thickened, about 60 minutes. Remove baking dish from oven. Whisk in Parmesan and butter until polenta is smooth and creamy. Serve.
Simple Rice Pilaf
Be sure to rinse the rice until the water runs clear. A nonstick saucepan is crucial to prevent the wet rice from sticking to the pan; for the most evenly cooked rice, use a wide-bottomed saucepan with a tight-fitting lid. Basmati, jasmine, or Texmati rice can be substituted for the long-grain rice.
3 T. unsalted butter or vegetable oil 1 small onion, chopped fine
1 tsp. table salt
1½ cups long-grain white rice, rinsed
2½ cups boiling water
Melt butter in large nonstick saucepan over medium heat. Add onion and salt and cook until softened, 5 to 7 minutes. Stir in rice and cook until edges begin to turn translucent, about 3 minutes. Stir in boiling water and return to boil. Reduce heat to low, cover, and gently simmer until water is completely absorbed, 16 to 18 minutes. Off heat, uncover and lay clean dish towel over saucepan; cover and let sit for 10 minutes. Fluff rice with fork, season with salt and pepper to taste, and serve.
Instant Pot Brazilian White Rice
2 T. olive oil
½ cup chopped onion
3 garlic cloves, minced
1 cup chopped carrots, peeled if necessary
2 cups rinsed long-grain white rice
3 ¾ cups stock (your choice)
Instant Pot using Sauté mode. Add olive oil. Add onion, minced garlic, and carrots. Sauté until fragrant (about 3 minutes). Add rinsed rice and sauté with onion mixture until the rice becomes translucent white.. Add stock of your choice and secure Instant Pot lid. Choose Rice setting and press start. If Instant Pot doesn’t have a Rice setting, pressure cook on low for 12 minutes. Allow pressure to release naturally. Remove
Instant Pot Basic White Rice
3 cups rinsed white rice
5 cups stock (your choice) or water
Place washed rice and stock (can use water if desired) into Instant Pot. Secure lid and set to Rice mode. When finished, let steam release naturally. If you do not have a Rice setting, pressure cook on low for about 12 minutes. Allow pressure to release naturally. 4. When pressure has released, remove lid and fluff with a fork.
Australia Damper Bread
Damper is a traditional Australian bread. In the past it was made over a campfire either in a billy can or by wrapping the dough around a green stick, and cooking the stick over the fire.
2 cups all-purpose flour
1 cup milk
1/4 tsp. salt
1 tsp. sugar
2 T. butter or margarine
1 tsp. baking soda
Preheat oven to 375°F. Combine the flour, salt, and baking soda. Mix in the butter, forming fine crumbs. Mix in the milk to make a soft dough. Put the dough on a cutting board dusted with flour. Knead the dough until it is smooth. Spray a round cake pan with nonstick spray. Lightly dust the bottom of the pan with flour. Form the dough into a round loaf. Make a square cut across the top. Put it in the cake pan. Bake 35–40 minutes or until the outside is golden and a fork inserted into the bread comes out dry. Makes 1 loaf.
ABM White Bread
For large (1 1/2 to 2-pound) machine
1 cup (227g) lukewarm water
1/3 cup (74g) lukewarm milk
3 T. (43g) butter
3 3/4 cups (447g) King Arthur Unbleached All-Purpose Flour
3 T. (35g) sugar
1 1/2 tsp. (9g) salt
1 1/2 tsp. active dry yeast or instant yeast
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Put all the ingredients into your machine in the order recommended by the manufacturer. Program the machine for basic white bread, and press Start. When the loaf is done, remove the pan from the machine. After about 5 minutes, gently shake the pan to dislodge the loaf, and turn it out onto a rack to cool. Store, well-wrapped, on the counter for 4 days, or freeze for up to 3 months.
Instant Pot Mashed Potatoes
6-7 medium russet potatoes, peeled and chopped into 1-inch pieces
½ cup vegetable stock
½ cup milk
1 stick butter (8 tbsp.)
2 tsp. onion powder
1 tsp. granulated garlic
1 tbsp. Italian seasoning herb blend
Salt and pepper to taste
Place all ingredients into Instant Pot. Secure lid. Pressure cook on high for 9 minutes. Allow pressure to release slowly. When pressure has released, remove lid carefully. Transfer entire potato mixture to stand mixer. Whip potatoes with a whisk, paddle, or mixer attachment. Adjust salt and pepper as needed.
Cast Iron Yorkshire Pudding
1½ cups all-purpose flour
¾ tsp. salt
3 eggs, room temperature
¾ cup water
½ cup beef drippings
¾ cup milk, room temperature
Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it’s the day before, cover and place in the refrigerator overnight). If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, prepare the mixture. Preheat oven to 400°F. Pour off drippings from roast beef and measure out desired amount (about ½ cup should do). Pour drippings into a 10” cast iron skillet and place into the oven until the drippings sizzle. Immediately pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut and serve immediately. Extra au jus or beef drippings can be poured on top for added flavor.
Skillet Corn Bread with Oregano and Roasted Pepper
Even if you’re not a big fan of corn bread, you will possibly like this one (and for corn bread lovers, this one is excellent). It’s moist, best fresh from the oven but also good reheated. Serve it with soup or salad, or as a bread with a main course.
1 medium poblano chili pepper or similar roasting pepper
2 C. cornmeal
1 1/2 C. all purpose flour
1/4 cup sugar
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. ground black pepper
3 eggs
1 cup buttermilk
1 T. minced fresh oregano
1/4 cup (1/2 stick) butter
Char poblano chili over open flame on barbecue grill or in oven under broiler until completely blackened on all sides. Place pepper in paper bag to steam, 15 minutes. Peel, seed, and finely chop chili. Preheat oven to 375°F. Mix cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper in large bowl to blend. Whisk eggs and milk in medium bowl to blend. Mix in poblano chili and oregano. Combine egg mixture and dry ingredients, mixing lightly. Melt butter in 10-inch-diameter heavy skillet over medium heat, swirling to coat bottom and sides of skillet until butter is sizzling. Immediately spread batter evenly in skillet and put in oven. Bake until corn bread is golden brown around edges and tester inserted into center comes out clean, about 30 minutes. Cut bread into wedges and serve warm from skillet
Sweet and Spicy Three Bean Salad
1 15-ounce can organic cannellini beans drained and rinsed
1 15-ounce can garbanzo beans drained and rinsed, chickpeas
1 cup frozen shelled edamame thawed
1/2 cup fermented ginger orange carrots
1 medium jalapeño seeded and chopped
1/4 cup chopped fresh cilantro
1/4 cup Raw Apple Cider Vinegar
1/4 cup avocado oil
2 T. Honey
1/2 tsp. Sea Salt
1/4 tsp. Black Pepper
In a large bowl, combine the cannellini beans, garbanzo beans, edamame, carrots, jalapeño, cilantro, vinegar, oil, honey, salt, and pepper, and mix well. Refrigerate, covered, for a minimum of 3 hours, or preferably overnight, for the flavors to blend. Enjoy.
One-Dish Speedy Couscous
12-oz. pkg. couscous, uncooked
2 c. cooked chicken, diced
1 zucchini, chopped
1 stalk celery, thinly sliced
1 carrot, peeled and grated
2 C. orange juice
1/4 C. fresh basil, chopped
2 green onions, finely chopped
1/2 tsp. salt
1/2 tsp. pepper
Combine couscous, chicken and vegetables in a large serving bowl; set aside. Bring orange juice to a boil in a saucepan over medium heat; stir into couscous mixture. Cover tightly with plastic wrap; let stand for 5 minutes. Sprinkle with remaining ingredients. Stir gently until evenly mixed. Serves 4.
Wild Mushroom and Chestnut Stuffing
For a 20-25 pound turkey
6 C. Brioche, Cut into ½ Cubes
6 Challah Bread or Pane Di Me, Cut into ½ Cubes
8 T. Unsalted Butter
6 Large Garlic Cloves, Minced
½ Cup Finely Chopped Shallots
1 Cup Finely Chopped Onion
1 Cup Finely Chopped Celery
4Â Pounds Mix Fresh Wild Mushrooms, Cleaned, Trimmed and Sliced
1 oz. Dried Porcini Mushrooms, reconstituted in 1 C. Water, Drained, Finely Chopped, Liquid Reserved
2 Tsp. Coarse Sea Salt
1 Tsp. Freshly Ground Black Pepper
1 Cup Finely Chopped Flat Leaf Parsley
2 C. Roasted Chestnuts, Coarsely Chopped
8 Large Eggs
1 Cup Heavy Cream
1 Cup Homemade Chicken Stock or Canned Low Sodium Chicken Broth
½ Cup of the Reserved Porcini Liquid, Strained Through Cheesecloth to Remove Sand
1T. Dried Rubbed Sage
Preheat oven to 225°F. Divide the bread cubes between two rimmed half-sheet pans in 1 layer on each pan. Bake for 20 minutes, stirring the cubes half way through the baking time. Turn oven off and allow bread cubes to dry in oven for at least an hour. Remove from oven and place in a large bowl. At this point you can cover the bread cubes in the bowl with foil. The bread cubes can sit overnight on the counter. Melt the butter over medium high heat and in a large heavy skillet, sauté the garlic, shallots, onion and celery, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add mushrooms, salt, and pepper and cook until liquid mushrooms give off has almost evaporated, about 15 minutes. Add parsley and chestnuts and cook, stirring about 2 minutes. Remove from heat and cool slightly. Whisk together, eggs, chicken stock, reserved porcini liquid, cream and sage in a large bowl. Stir in mushrooms and bread cubes until coated with the liquid. Gently fold the ingredients together. Cool completely and refrigerate overnight. Loosely stuff the cavity and neck of the turkey just before putting the turkey in the oven. Place the rest of the stuffing in a ceramic 9″ x 13″ baking dish. Cover the dish with foil and bake the stuffing in a 350ºF pre-heated oven for 45 minutes. Remove the foil and bake until a slight crust forms on top and is cooked all the way through, about 20 minutes longer.
Mushroom and Ricotta Bruschetta
1 cup ricotta cheese
1 egg
1 lemon, zested
½ tsp. salt
1 pinch freshly ground black pepper, or to taste
1 pinch red pepper flakes, or to taste
4 slices French bread, toasted
1 T. olive oil
1 T. butter
1 T. olive oil
16 large white mushrooms, sliced
¼ cup green onions, chopped
¼ cup Marsala wine
½ cup chicken broth
2 tsp. lemon juice
2 T. chopped Italian parsley
1 T. butter
salt and freshly ground black pepper to taste
Preheat oven to 425 degrees F (220 degrees C). Mix ricotta, egg, lemon zest, 1/2 tsp. salt, black pepper, and red pepper flakes in a bowl until smooth. Place toasted bread slices on a baking sheet. Sprinkle with 1 T. olive oil and evenly divide ricotta mixture atop 4 bread slices. Bake in the preheated oven until cheese is browned, about 12 minutes. Heat butter and 1 T. olive oil in a large skillet over medium-high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes. Add green onions; cook and stir until softened, 2 to 3 minutes. Stir marsala wine into mixture and cook until reduced by half, about 1 minute. Reduce heat to medium-low. Add chicken stock and lemon juice to skillet; cook until liquid has evaporated. Reduce heat to low. Stir in parsley and butter. Season with salt and black pepper to taste. Spoon mushroom mixture equally atop 4 slices of ricotta-topped bread slices.
Lemongrass Rice
1 C. basmati rice
handful of lemongrass stalks obtained from 1 to 2 lemon grass stems
1.75 C. to 2 of water
salt (optional)
a few drops of sesame oil (optional)
Clean wash and soak the rice in water for 15 to 20 mins. Then drain the rice and keep aside. Rinse the lemongrass stem first. Chop the lemon grass stem. In a pressure cooker add the rice and lemongrass stalks. Add water, salt and sesame oil. Pressure cook for 2 to 3 whistles on a low to medium flame. I have kept the rice grains slightly sticky as that’s how we like this rice with thai curries. If you want separate grains then cook for 2 whistles. When the pressure settles on its own, remove the lid. Fluff and discard the lemongrass stalks before serving. Serve the aromatic lemongrass rice hot with your choice of any thai vegetable dish or stir fried dish.
Roasted Fennel, Tomatoes and White Beans
2 large fennel bulbs (fronds not needed but can be chopped and used to garnish, if desired)
1/3 cup extra-virgin olive oil plus more for drizzling
2 tsp. coarse kosher salt, divided
2 pints cherry tomatoes or other small tomatoes (whatever is sweetest and ripest)
2 T. chopped fresh oregano leaves, from 4-5 stems (or 2 tsp. dried oregano)
5 large garlic cloves, thinly sliced
1/4 tsp. Aleppo pepper or dried crushed red pepper flakes
1/4 tsp. freshly ground black pepper
2 15-ounce cans Cannellini beans (white kidney beans), drained
3 T. chopped flat-leaf parsley leaves or chopped fennel fronds, optional garnish
Preheat oven to 425°F. Trim the fennel so you are left with just the white bulb. Cut the bulb in half vertically, from bottom to top, and then cut each half into 1/2-inch-wide wedges, slicing through the core, which will help keep the leaves attached to the wedge. If your fennel has fronds, you can chop them up to use as a garnish. Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges, arranging them in single layer. Sprinkle with 1 tsp. of salt and cook, turning occasionally, until fennel begins to brown and soften, 10 minutes or so. Add tomatoes, oregano, garlic, red pepper, remaining tsp. of salt and black pepper. Fold together gently using a spatula. Transfer the skillet to the oven. Bake fennel and tomatoes until soft, about 20 minutes. Remove the skillet and gently mix in the drained beans; then bake for 5 minutes longer, to heat through. Divide the mixture among large shallow bowls. Drizzle each bowl with a tsp. of extra virgin olive oil, and sprinkle with coarse salt, black pepper and chopped fennel fronds or parsley. Serve warm or at room temperature.
Herbed Braided Breadsticks
1 – 1.25 C. all-purpose flour
1 package active dry yeast
1 T. snipped fresh rosemary, thyme, and/or oregano
¼ tsp. coarsely ground black pepper
¾ C. milk
2 T. butter or margarine
1 T. sugar
½ tsp. salt
1 C. semolina pasta flour*
1 egg white
1 T. water
In a large bowl stir together 3/4 C. of the all-purpose flour, the yeast, rosemary, and pepper. In a small saucepan heat milk, butter, sugar, and salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in semolina flour. Let stand for 1 minute. Stir in as much of the remaining all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in a lightly greased large bowl, turning once to grease surface. Cover; let rise in a warm place until nearly double in size (45 to 60 minutes). Punch down dough. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Line a baking sheet with foil; grease foil. Roll one dough portion into a 10×9-inch rectangle. Cut lengthwise into 24 strips. For each breadstick, pinch together ends of three strips; braid the dough strips. Pinch the other ends together. Tuck under the thin, pinched ends.** Place on the prepared baking sheet. Repeat with remaining dough portion. Cover; let rise in a warm place until nearly double in size (about 30 minutes). Preheat oven to 350°F. In a small bowl beat together egg white and the water. Lightly brush egg white mixture on breadsticks. Bake for 15 to 20 minutes or until golden. Serve warm. *Tip: Instead of semolina flour, you can use 3/4 C. all-purpose flour plus 1/4 C. yellow cornmeal.
Roast Parsnips with Pumpkin Seed Green Onion Pesto
3 lbs. (1.36 kg) of parsnips, peeled, trimmed, cut into bite sized pieces
3 T. (45 mL) of olive or vegetable oil
1/2 tsp. (2.5 mL) of sea salt
lots of freshly ground pepper
1 cup (240 mL) of pumpkin seeds
1 bunch of green onions (7 or 8 stalks)
1/4 cup (60 mL) of your very best olive oil
2 to 3 ounces (56 to 85 g) of authentic Parmesan cheese
Prepare and preheat your oven to 375°. Turn on your convection fan if you have one. Begin with the parsnips. Toss them with the oil, salt and pepper until they’re evenly seasoned. Transfer the works to a casserole dish or small roasting or baking pan. Roast, stirring occasionally, until lightly browned and delicious, about 1 hour. Meanwhile make the pesto. Measure the ingredients into your food processor and process until a smooth yet slightly chunky pesto emerges. When the parsnips are done roasting stir or toss in the pesto until evenly mixed.
Casserole Queens Dill Bread
The recipe calls for a casserole dish, but we love using our cast-iron skillet. It gives the bread a more rustic feel—so homey and comforting. The incorporation of dill seed gives each wedge a delightfully herbal pop, making it a nice complement to most any meal.
Cooking spray
¼ C. (½ stick) unsalted butter
2 C. small-curd cottage cheese
½ C. whole milk
2 (¼-ounce) packages dry yeast
4 to 4½ C. all-purpose flour
¼ C. sugar
1 small onion, finely chopped
2 large eggs
4 tsp. dill seed
2 tsp. salt
½ tsp. baking soda
Spray a 9 × 13-inch casserole dish with cooking spray. In a medium saucepan set over medium heat, melt the butter. Remove the pan from the heat and stir in the cottage cheese and milk. Sprinkle the yeast over the mixture and gently stir to dissolve. Let sit for 10 minutes. In a large bowl, mix together the flour, sugar, onion, eggs, dill seed, salt, and baking soda. Add the yeast mixture to the flour mixture and mix just until incorporated. Don’t overwork. Cover the bowl with a damp towel and let the dough rise for 1 hour. Punch down the dough and transfer it to the prepared casserole dish. Cover and let rise for 40 minutes. Preheat the oven to 350°F. Uncover the dish and bake the bread for 30 to 40 minutes or until golden brown.
Pickled Pumpkin
1 lemon, zested
2 C. apple cider vinegar
2 C. sugar
1 cup water
1 inch peeled ginger, sliced thin
2 cinnamon sticks, broken
2 tsp. salt
5 C. peeled and cubed pumpkin
10 peppercorns
In a large pot, combine all ingredients except pumpkin and bring to a simmer to dissolve sugar. When sugar is dissolved add pumpkin and continue simmering until pumpkin is tender, about 15 minutes. When pumpkin is done cooking, ladle it into clean jars. Pour in hot brine to cover and put on lids. Once cool, tighten lids and refrigerate for at least a week (and up to three weeks). Pumpkin flavor and texture will improve over time
ABM Garlic Breadsticks
1 cup (227 gr) lukewarm water
2 T. milk (28 gr)
2 T. olive oil (27 gr)
1-1/4 tsp. table salt (7 gr)
1 T. (13 gr) granulated sugar
3 cups (360 gr) bread flour
2 tsp. (6 gr) instant yeast
1 clove of garlic (reduced from original recipe)
3 T. (43 gr) melted butter
1/2 tsp. Italian seasoning
Sprinkle of sea salt or Kosher salt
Place ingredients in order listed into bread machine pan saving back 1/4 cup of the water. Select the DOUGH cycle. After about 10 minutes, lift the lid as the machine continues to knead and add water 1 T. at a time, if necessary, until dough forms into a ball but remains tacky. When the cycle is completed and the dough has risen, remove it from the bread pan. Divide dough in half and shape it into two balls. Roll out each ball into a 7 x 9-inch rectangle. Use a pizza cutter or large sharp knife to cut each rectangle into 8 strips. See the picture above. Twist each strip to disguise imperfections and place side-by-side on a greased baking sheet or one covered with baking paper or a silicone mat. (See the notes if your breadsticks try to unravel.) Preheat oven to 400˚F. Allow breadsticks to rise until almost double.
Brush with the buttery glaze. Sprinkle with sea salt and bake for 15-16 minutes or until golden brown. Serve warm. Notes: Kitchen tip for twisted rolls: Better not to twist too many times or too tightly. Only 2-3 twists at the most, are needed. Also, if the dough is too thick, they will most certainly unravel as they rise. Sometimes when they are stubborn, I press down on the whole twist with the palm of my hand to sort of “imprint” the shape.
Armenian Olive Oil Dinner Rolls (Tset Keghkeh)
5 1/2 C. sifted all-purpose flour
1/4 cup warm water
1 pkg yeast
1 1/4 cup lukewarm milk
2 eggs, beaten
1 cup olive oil
1/4 cup sugar
1 tsp. salt
1 1/2 tsp. ground aniseed (optional)
1 1/2 tsp. baking powder
1/2 tsp. nigella seed (sev hoondig)
1 egg for glazing
In a large mixing bowl, sprinkle yeast over warm water. Add a pinch of sugar and allow to proof for a few minutes Add milk, eggs, oil, melted butter, sugar, salt, aniseed, black seed, and baking powder. Blend well. Mix in enough flour to form a soft dough. Knead on a floured surface until smooth. Place in an oiled bowl, cover and allow to rise 2 hours or until doubled in bulk. Divide dough into 32 pieces and shape with oiled hands. Roll each piece into a rope approximately 12″ long. Wind into a flat pinwheel shape. Arrange on a greased baking sheet and allow to rise 1 hour. Brush tops with beaten egg. Bake at 350°F for 20 minutes until golden brown.
Quinoa Atamalada
1 T. oil
½ onion, chopped
1 garlic clove, chopped
2 tsp. aji amarillo paste
1 cup quinoa
Salt and pepper
¼ cup evaporated milk
½ cup queso freso in cubes (or any white, fresh cheese)
2 T. parsley, chopped
Heat the oil in a saucepan, and saute the onion, garlic, and aji amarillo paste for a 3-5 minutes over medium heat. Stir constantly. Add the quinoa, stir well, and cover with water (about 4 times the amount of quinoa). Bring to a boil, and simmer for half an hour. If it dries out, add more water. It should have the consistency of a thick soup. Add salt and pepper. When ready, add the milk, cheese cubes and parsley.