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1/2 C. cream cheese, softened
1-1/2 T. chopped fresh chives
1 T. grated Parmesan cheese
1 tsp. bottled minced garlic
24 (1/2-inch thick) slices slender French baguette, toasted
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Combine first 4 ingredients in a small bowl, stirring until smooth. Spread 1 tsp. cream cheese mixture over one side of each toasted baguette slice.
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Yield: 24 servings
Calories: 51
Fat: 1g
Fiber: 0g
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4 1/4 – 4 3/4 C. Flour
1 pkg. Dry Yeast
1 C. Milk
1/3 C. Sugar
1/3 C. Shortening or Butter
1/2 tsp. Salt
2 Eggs
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Combine 2 C. of flour and the yeast; Set aside. Heat and stir milk, sugar, shortening, and salt just until warm and shortening almost melts. Add to flour mixture along with the eggs. Beat with an electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Using spoon, stir in as much flour as you can.
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Turn dough on lightly floured surface and knead enough remaining dough to make the dough stiff and elastic. Shape dough into ball. Place into greased ball and turn to coat. Cover and let rise until double. Punch dough down. Turn onto lightly floured surface. Divide dough in half and allow to rest 10 minutes. Shape dough into desired rolls. Cover and allow to rise in a warm place until nearly double.
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Butterhorns: roll dough into circle.  Cut like a pizza, and roll crescents up. Brush with melted butter
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Rosettes: Divide each dough half into 16 pieces. Roll each piece on lightly floured surface. Roll into 12†rope. Tie in loose knot. Leaving 2 long ends. Tuck top end under roll. Bring bottom up and tuck into center.
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Parker House Rolls: Roll dough and cut into round pieces. Make an off-center partial cut with a dull knife. Fold so larger piece hangs over the lower.
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Cloverleafs: Roll small pieces into small balls. Place 3 in greased muffin cup.
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Bake 12-15 minutes or until golden brown
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1 small tomato, finely chopped
1/2 C. mayonnaise
1/2 C. real bacon bits
1/2 C. shredded Swiss cheese
1 small onion, finely chopped
1 tsp. dried basil
1 tube (12 oz.) refrigerated buttermilk biscuits, separated into 10 biscuits
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In a small bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin C.. Spoon tomato mixture into C.. Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Yield: 2-1/2 dozen.
2 (10 oz.) pkgs. Chopped Spinach, cooked and Drained
2 C. Seasoned Stuffing Mix
1 1/2 C. Parmesan cheese
1/2 C. Butter, softened
1/4 tsp. Pepper
6 Eggs, Beaten
1/2 tsp. Salt
Combine spinach, stuffing mix, 1 C. Parmesan cheese, eggs and butter. Roll balls in remaining Parmesan cheese to coat lightly. May be frozen and baked later. Bake at 350 degrees for 10 minutes. Serve warm on small plates.
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4 whole garlic bulbs
2 tsp. olive oil
1/4 tsp. salt (sea salt) preferred
1 tsp. fresh cracked black pepper
1 whole French baguette sliced
Some dried rosemary or thyme — crumbled
1/4 cup chicken stock or
1/4 cup water and 1 cube chicken bouillon or white wine
Prepare garlic by removing some of the silk outer leaves from the heads and cut off 1/4″ tips off the heads to expose clove. Place heads in a garlic baker or in a small baking dish, place them snug together. Drizzle each head with 1/2 tsp. of oil and sprinkle with the salt. Pour the stock/wine around the garlic. Cover and bake at 350 oven for 30-45 minutes. Remove cover, baste with more oil and bake uncovered for an additional 30-45 min., until garlic is tender and husks are golden brown. Sprinkle with fresh ground black pepper. Serve by squeezing the warm cloves out of their skins or with a small pointy knife, whip the gloves from their skins, and spread onto crackers or slices of French bread (baquette). Serve on a board or plate, garnished with sprigs of chives, cilantro or Italian parsley and slices of Norwegian or Greek Goat cheese. Roasted bell peppers (red, green and yellow), olives make a good addition to the plate.
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3 tsp. plus 6 tsp. Olive oil
2oz. Pancetta (Italian Bacon), finely chopped
3 lg. Red onions, thinly sliced
1 tsp. Minced garlic
T. Fresh lemon juice
1 tsp. Fennel seeds, crushed
2 tsp. Sherry wine vinegar or balsamic vinegar
6 5 x 3 x 1/2 -inch slices country-style bread, toasted
Chopped fresh parsley
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Heat 3 tsp. oil in large skillet over medium-high heat. Add pancetta; sauté 3 minutes. Add onions, garlic, lemon juice and fennel seeds; sauté until onions begin to brown, about 10 minutes. Reduce heat to medium; cover and cook until onions are tender, stirring occasionally, about 20 minutes. Remove from heat. Stir in vinegar. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat before continuing.) Drizzle each toast slice with 1 tsp. oil. Divide onion mixture among toasts. Sprinkle with parsley and serve.
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4 C. Original Bisquick® mix
1 C. milk
2 eggs
1/3 C. pesto
Marinara sauce
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Heat oven to 375ºF. Grease rectangular pan, 13x9x2 inches.   Stir together all ingredients except marinara sauce. Spread in pan.  Bake 25 to 30 minutes or until golden brown. Cool slightly; cut into 2-inch squares. Serve warm with marinara sauce for dipping.  Pesto Appetizer Squares are also delicious dipped in olive oil. Pour a small amount of olive oil in a saucer, and sprinkle with grated Parmesan cheese and pepper. It’s a tasty alternative to marinara.
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1 1/4 C. water
1/3 C. shortening
1 1/2 C. all-purpose flour
4 eggs
3/4 C. finely chopped pepperoni
3/4 C. finely shredded Romano or parmesan cheese
2 T. snipped fresh parsley
1/8 tsp. garlic powder
1/8 tsp. pepper
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Grease 2 large baking sheets; set aside. In a large saucepan combine water & shortening. Bring to a boil. Add flour all at once, stirring vigorously. Cook & stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. add eggs, 1 at a time, beating well with a wooden spoon after each addition. Stir in pepperoni, cheese, parsley, garlic powder, & pepper. Drop dough by rounded tsp. 2-inches apart onto prepared baking sheets. Bake at 450~f for 15-17 minutes or till golden. Transfer to a wire rack. Serve warm.
1 C. Chopped pitted Black Olives, drained
1/2 C. Grated Parmesan Cheese
1/2 C. Mayonnaise
2 Green Onions, finely chopped
1 Sourdough baguette, cut crosswise on slight diagonal into 1/2-inch thick slices
Preheat broiler. Stir olives, cheese mayonnaise and onions in small bowl to blend. Season with salt and pepper. Mound 1 tsp. olive mixture on each bread slice. Arrange on baking sheet. Broil until topping is heated through and begins to brown, about 2 minutes. Serve hot.
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1 cup flour, sifted
1/4 tsp. salt
1/4 tsp. Paprika
1/2 cup butter or margarine
6 oz. shredded mozzarella cheese
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Sift the dry ingredients together. Cream the butter and the cheese. Add the dry ingredients and mix well. Shape the mixture into small balls about 1″ in diameter. Place them on a lightly greased baking sheet and bake them for about 15 to 20 minutes at 350 degrees. Â Also substitute different cheeses. I might use cheddar with chopped walnuts or provolone, sun-dried tomatos, and basil.
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2 eggs
1 C. all-purpose flour
1 C. milk
1 tsp. sugar
1/2 tsp. salt
1/2 lb. Brie cheese, cut into 24 chunks
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Heat oven to 450ºF. Generously grease 24 small muffin cups, 1 3/4×1 inch. In medium bowl, beat eggs slightly with fork or wire whisk. Beat in flour, milk, sugar and salt just until smooth (do not overbeat). Fill C. about two-thirds full. Bake 5 minutes.  Reduce oven temperature to 350ºF. Bake about 10 minutes longer or until crusty and golden brown. Cut a small slit in top of each popover. Insert cheese chunk in each popover. Bake 5 minutes. Immediately remove from pans. Serve hot.  Add extra flavor to the popovers by stirring in 1/2 tsp. dried basil or rosemary leaves or 1/4 tsp. grated lemon peel with the flour, milk, sugar and salt.
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2 (8 ounce) cans refrigerated crescent dinner rolls
1/4 cup grated parmesan cheese
1 teaspoon dried Italian seasoning
1/2 cup prepared sour cream and chive dip (I use recipe 101256)
10 medium cherry tomatoes, sliced into 30 slices
1 medium yellow bell pepper
2 tablespoons chopped fresh parsley
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Heat oven to 375°F. Unroll cans of dough and separate into 4 long rectangles; firmly press perforations together. Sprinkle each rectangle with 1 tablespoon cheese and 1/4 teaspoon Italian seasoning. Starting with one short side, roll up each rectangle, forming 4 rolls (like a jelly roll). With serrated knife, cut each roll into 8 slices (now they look like pinwheels). To form 1 tree, on cookie sheet, (I line mine with parchment paper it’s easier to move trees to cool and to final decorating plate), Place 1 slice, cut side down, for top of tree. Arrange 2 slices below, sides touching. Continue arranging rows of 3, 4, and 5 slices. Use remaining slice for trunk. Bake first tree 12 to 14 minutes or until golden brown. Cool 5 minutes on wire rack. Repeat for 2nd tree on another cool cookie sheet. Place trees on serving platter. If you do not have a decorators bag and tip, spoon the dip into a zip lock bag. Cut 1/4 inch hole in bottom corner of bag; and pipe over tree like garland, and a dollop of dip in on each pinwheel except trunk. Place tomato slice on each pinwheel except top and bottom ones. With 1 1/4 to 1 1/2 inch star shaped cutter, cut 2 stars from yellow bell pepper; place one on top of each tree. Chop remaining bell pepper; sprinkle over trees. Sprinkle with parsley. Serve immediately, or refrigerate until serving time.
1 C. Flour
1/4 tap. Garlic Powder
1/8 tsp. Salt
1/8 tsp. Ground Red Pepper
1 C. Grated Cheddar Cheese
1/4 C. Butter
3-5 tsp. Cold Water
1 Beaten Egg
2 tsp. Toasted Sesame Seed or Poppy Seed
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In large mixing bowl combine flour, garlic powder, salt, and red pepper. Cut in cheese and butter until pieces are the size of small peas. Sprinkle 1 tsp. water over part of the mixture. Toss gently with a fork to coat. Push to side of bowl. Repeat until all flour mixture is moistened. Shape dough into ball. On lightly floured surface, flatten dough with hands. Roll out dough from center to edges, forming a 10†square. Brush with egg. Sprinkle with sesame or poppy seed. Cut dough into 5 x 1/2†strips. Twist each strip. Place on lightly greased baking sheet. Bake in 400F oven for 10-12 minutes, or until golden brown.
8oz. Shredded Cheddar Cheese
1/2 C. butter, softened
1 C. Flour
1/4 tsp. Salt
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Preheat oven to 450 degrees. In a mixing bowl, combine the cheese and butter. Blend in the flour and salt. Form the mixture into 6 balls. Roll the balls into slender “snakes.” Cut each “snake” into 4 straws. Bake the straws for about 8 minutes, or until golden brown.
2 1/4 cups Original Bisquick® mix
2/3 cup milk
1 egg, beaten
1/4 cup grated Parmesan cheese
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Heat oven to 350°F. Stir Bisquick mix and milk until soft dough forms. Place dough on surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times.  Shape dough into 30 one-inch balls. Roll 15 balls into 15 six-inch ropes to make broomstick handles. Place on ungreased cookie sheet. Pat remaining balls onto 1 end of each broomstick handle. Dip fork into Bisquick mix; press fork firmly on balls to make bristles.  Brush egg over dough. Sprinkle cheese over dough bristles. Bake 10 to 15 minutes or until light golden brown. Serve warm.   High Altitude (3500-6500 ft) Bake 13 to 18 minutes.
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2/3 C. grated Parmesan cheese
1 tsp. paprika
1 package (17.3 oz.) frozen puff pastry, thawed
1 egg, slightly beaten
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Heat oven to 425ºF. Cover 2 cookie sheets with cooking parchment paper or heavy brown paper.   Mix cheese and paprika. Roll 1 sheet of pastry into 12×10 inch rectangle on lightly floured surface with floured cloth-covered rolling pin.   Brush egg over pastry. Sprinkle with 3 T. of the cheese mixture. Press cheese mixture gently into pastry. Turn pastry over. Repeat brushing with egg and sprinkling with cheese mixture.   Fold pastry lengthwise in half. Cut pastry crosswise into 1/2-inch strips. Unfold strips and roll each end in opposite directions to twist. Place twists on cookie sheet.    Bake 7 to 8 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack. Repeat with remaining sheet of pastry, egg and cheese mixture. Serve warm or cool.
1 loaf french bread
6 cloves garlic
1/4 cup olive oil
6 roma tomatoes
1/2 cup grated fresh parmesan cheese
4 tsp. dried oregano
2 tsp. dried basil
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Slice the bread lengthwise once and cut each half in half the short way. Process the garlic and olive oil in a mini chopper until it is blended and brush it on the open faces of the four bread pieces. Slice the tomatoes into rounds, and cover the bread. Sprinkle the oregano and basil evenly over the pieces and then do the same with the cheese. Cook on a cookie sheet or foil under the broiler until the cheese melts and the edges of the bread just start to brown (5-15 minutes).
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BRUSCHETTA, CROSTINI and CROSTONI
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Bruschetta originated in the central part of Italy, and has now spread to other parts. In Tuscany it is called “Fettunta”, that literally means oiled slice.
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In the regions of Umbria, Tuscany, Lazio, Marche and the Abruzzi the original basic bruschetta was always the same 1/2″inch slice of home-made bread, at least 2 days old, unsalted close type of bread with a good crust. It was toasted on a grill over a wood fire, rubbed with garlic while still hot and seasoned with sea salt and extra-virgin olive oil.
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Crostini and Crostoni are variations in size of Bruschetta. Crostini are thinner and Crostoni are thicker. They evolved from the original basic Bruschetta recipe to their present day forms. Some recipes can be quite sophisticated, pretty far away from the original peasant roots.
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TIPS
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1. Bruschetta, Crostini and Crostoni are very quick and easy to prepare, but please always remember to use only the best quality extra-virgin olive oil and good bread.
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2. If you don’t have time to bake your own bread, buy a good firm loaf.
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Never use a loaf which, when you squeeze the crumbs between your fingers, becomes a ball of dough. The bread should spring back after being squeezed.
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3. Traditionally, bruschetta was cooked over charcoal; today it is more often toasted on a ridged cast iron griddle. These methods give the bread a slightly charred flavour as well as an attractive ridged pattern.
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4. Crostoni are either toasted under the grill (Us broiler) or in the oven. Crostini are cooked in the same way. The meaning is clear: an antipasto come before the meal (il pasto), and its function is to prepare the stomach for the courses.
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Lemony Zucchini Linguine
5 oz dried linguine
2 mixed-color zucchini
1/2 a bunch of fresh mint (Â¥2 oz)
1 oz Parmesan cheese
1 lemon
Cook the pasta in a pan of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. Meanwhile, slice the zucchini lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!). Place a large non-stick frying pan on a medium-high heat with 1 T. of olive oil, then add the zucchini. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan. Toss the drained pasta into the zucchini pan with a splash of reserved cooking water. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper. Dish up, finely grate over the remaining Parmesan, and drizzle with 1 tsp. of extra virgin olive oil before tucking in.
Pimped Root Vegetable Hash
1 pound parsnips, peeled and cut into 1/2-inch pieces
1 pound sweet potatoes, peeled and cut into 1/2-inch pieces
2 T. extra-virgin olive oil
1 large onion, chopped
Salt
Freshly ground black pepper
8 ounces cheddar cheese, shredded (2 C.)
Preheat the oven to 4OO°F. Combine the parsnips and sweet potatoes in a medium saucepan and add cold water to cover. Bring to a simmer and cook until both vegetables are firm-tender (just shy of al dente), about 10 minutes. Drain the vegetables and set aside. Meanwhile, heat 1 T. of the oil over medium-high heat in a large ovenproof skillet (such as cast iron). Add the onions, salt and pepper to taste, and cook, stirring occasionally, until soft and charred in places, about 15 minutes. Transfer the onions to a bowl. Add the remaining T. of oil to the pan. When hot, add the vegetables and cook until browned in spots, turning just once or twice, about 10 minutes. (If you fiddle with the vegetables too much, they’ll stick, so seriously, hands off.) Spread the onions over the vegetables, then top with the cheese, and bake for 5 to 10 minutes, or until the cheese is completely melted and beginning to bubble. Serve hot.
1/4 cup butter, softened
1 tsp. grated onion
3/4 cup crumbled bleu cheese
1/2 cup cheddar cheese, grated
3/4 cup flour, sifted
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Preheat oven 450 degrees. Mix all ingredients well. Shape into small balls and place on ungreased baking sheet. Press with fork to form small wafers. Chill 2 hours. Bake in 450 degree oven for 10 minutes or until golden brown.
Herb Seasoned Grain-Free Stuffing
3 T. ghee or butter
3 C. fine diced sweet onion
2 C. finely sliced celery
1/2 C. fine diced carrots
1 medium apple, diced
1/4 C. dried cranberries
1 T. (heaping) minced fresh sage
2 tsp. dried thyme
1/2 tsp. each of dried rosemary, garlic powder, sea salt and pepper
1 large egg, plus 1 egg white
2 C. blanched almond flour
Preheat oven to 350ºF. Melt ghee in a large cast-iron skillet over medium heat. (If you don’t have a cast iron skillet, see recipe note below.) Add the onion, celery, carrots, apple, cranberries, and seasonings.
Sauté mixture until veggies soften, about 6-8 minutes. Meanwhile, in a small bowl, add the egg, egg white and one tablespoon of water. Whisk well until slightly frothy. Set aside. When veggies begin to soften, remove skillet from heat and stir in the blanched almond flour; mixing well to combine. Drizzle the whisked eggs over the top of the stuffing, using a fork to gently stir in the eggs and fluff the mixture. (Fluffing the stuffing, rather than smoothing out the top, helps to create browned bits that add a tasty texture and depth of flavor.) Bake stuffing approximately 50 minutes, until top is golden brown.
Recipe Variation: For a delicious one-skillet meal, reduce blanched almond flour to 1 C.. After stirring in the almond flour, add 1 C. of leftover shredded roast chicken (or diced grilled chicken), and stir well to combine. Add the eggs as directed in step 6 and bake approximately 40-50 minutes, until golden brown. Makes 2-3 servings.
3 tsp. Olive Oil
1/2 lb. Mushrooms, thinly sliced
2 lg. Garlic cloves, chopped
1 tsp. All purpose flour
1/4 C. Dry Sherry
1/2 sm. dried red chili
1 C. Canned beef broth
1/4 C. Chopped fresh parsley
2 lg. 1/2-inch-thick French or sourdough bread slices
Olive Oil
Heat 3 tsp. oil in heavy medium skillet over medium-low heat. Add mushrooms and garlic; cook until tender, stirring occasionally, about 10 minutes. Add flour; stir 1 minute. Mix Sherry and chili; simmer 3 minutes. Add broth; cook until mixture thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Mix in parsley. Meanwhile preheat broiler. Brush bread with olive oil. Broil until golden. Arrange 1 toast slice on each plate. Spoon mushroom sauce over and serve.
Pantry Friendly Garlicy Lumberjack Macaroni
8oz. uncooked Macaroni
5 to 10 peeled cloves Garlic
2 C. grated American cheese (1/2 lb.)
2 to 4 T. Worcestershire sauce
¼ C. chili sauce
Salt and pepper to taste
¾ C. piping hot melted butter
Boil macaroni with the garlic until tender. Drain, keeping garlic with pasta and return to pan. Add remaining ingredients except butter; Stir to combine. Pour butter over noodles and cheese, tossing until cheese is all melted and noodles well coated.
Beer Batter Cheese Bread
3 C. Self-Rising Flour
1/4 C. Granulated Sugar
1 C. Extra Sharp Cheddar Cheese, grated
1/4 C. Green Onions, chopped
1 12-oz. can Beer
Pre-heat oven to 350-F degrees and thoroughly grease the inside (bottom and all four sides) of a single loaf pan. Reserve. In a large mixing bowl, sift flour and sugar together. Add grated cheddar cheese and chopped green onions. Thoroughly mix all ingredients together. Add beer and stir until the ingredients are uniformly moistened. Spoon bread dough mixture into a well-greased loaf pan. Bake for approximately 1 hour, or until the loaf is golden brown and emits a hollow sound when tapped. Cool on a wire rack, and store in an airtight container. May freeze for up to 90 days. Slice to serve. Store at room temperature in an air-tight container.
Tomato Cobbler with Cheddar Herb Biscuits
6 T. unsalted butter, well chilled
2 cups thinly sliced Walla Walla or yellow onion (from about 1 large)
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
2 pounds cherry tomatoes (about 2 pints), stemmed
1 cup all-purpose or white wheat flour
2 teaspoons baking powder
1 teaspoon fresh thyme leaves, finely chopped
1 cup grated sharp cheddar cheese
3/4 cup buttermilk
A few dashes of Tabasco or favorite mild hot sauce
Measure out 2 T. of the butter, then return the rest to the refrigerator until ready to make the topping. Place the butter in a 9- or 10-inch skillet and melt over medium heat, tilting the pan to coat. Add the onion and turn with a wooden spoon or pair of tongs until well coated. Cook until very soft, about 20 minutes, adjusting the heat as needed to avoid burning. Season with V4 teaspoon of the salt and 1/4 teaspoon of the pepper. Transfer the onions and any residual butter to a 9- or 9 1/2-inch pie plate and spread around until the bottom of the pan is covered. Slice the tomatoes as needed Larger cherry tomatoes will cook more evenly if cut in half). Layer the tomatoes on top of the onions. Preheat the oven to 375 degrees F. Meanwhile, make the biscuit topping. In a large bowl, stir together the flour, baking powder, thyme, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cut the remaining 4 T. cold butter into small dice. With your hands, “cut in†the butter with the tips of your fingers until the mixture looks like fluffy sand. You should not be able to see clumps of butter. (You can also use a food processor, pulsing briefly to incorporate.) Stir in the cheese. Make a well in the center of the flour, then add the buttermilk and hot sauce. With a wooden spoon or rubber spatula, gently stir the batter until it just comes together; it will be wet and sticky’. With a T., drop the batter all over the tomatoes, gently spreading until the fruit is thoroughly covered. (Don’t worry if you miss a spot; the batter spreads during baking.) Place the pie plate on a sheet pan and bake for 50 to 55 minutes. The topping should be golden brown and firm to the touch, and the filling should be actively bubbling. Let cool for about 15 minutes before serving warm or at room temperature. Store in the refrigerator for up to 2 days (if it lasts that long!). It reheats well.
2/3 C. orzo
1/3 C. finely chopped red bell pepper
1/3 C. finely chopped orange bell pepper
1/3 C. finely chopped and seeded tomatoes
1/4 C. quartered dry-packed sun-dried tomatoes
1/4 C. chopped scallions
1/4 C. chopped watercress
1 tsp. minced garlic
2 tsp. olive oil, preferably extra virgin
1/3 C. crumbled reduced-fat feta cheese
2 tsp. fresh lemon juice
Ground black pepper
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Prepare the orzo according to the package directions. Meanwhile, in a medium bowl, combine the bell peppers, tomatoes, sun-dried tomatoes, scallions, watercress, garlic, oil, cheese, and lemon juice. Mix the orzo with the vegetable mixture until well combined. Season to taste with black pepper.
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Yield: 2 servings
Calories: 343
Fat: 9g
Fiber: 4g
Soft Parmesan Dinner Rolls
1 1/4 cups warm milk 100°-105°F
1 package rapid rise yeast
2 tablespoons sugar
1 1/2 teaspoons kosher salt
3 extra large eggs
4 tablespoons butter at room temperature
4 1/2 cups bread flour divided
1 cup parmesan cheese freshly grated
FOR TOPPINGS:
2 tablespoons butter melted
1/4 cup parmesan cheese freshly grated
2 tablespoons chopped parsley
In a small bowl, lightly beat 2 of the eggs with a fork and set aside. In the bowl attachment of a stand mixer combine the milk and yeast (Make sure the milk is between 100° and 105° — too hot and it will kill the yeast – and the rolls won’t rise). Use a conventional whisk to whisk together the yeast and the milk. Add the sugar, salt, beaten eggs, butter, and 1 cup of the bread flour and the parmesan cheese. Whisk together to combine. Add the remaining 3 1/2 cups of bread flour and place the mixing bowl in the stand mixer. Attach the dough hook and knead the flour into the yeast mixture on medium speed for 6-7 minutes or until dough is soft and elastic. Lightly oil a large mixing bowl with canola oil and set the dough in the center, turning once or twice to get a light sheen of oil on the dough. Cover the dough with a tea towel and set it in a cold oven to proof for one hour, or until doubled in size. Spray vegetable spray in a large rectangular pan (I used my lasagna pan 11″ x 15″) or use two smaller pans. Divide the dough into quarters. Divide each quarter into sixths and roll each into a ball. Place in the pan so that the dough balls do not touch.   Lay a piece of wax paper over the rolls and set in a cold oven to rise for another hour. When the dough has doubled in volume, remove it from the oven and preheat the oven to 375°.
Lightly beat the remaining egg and brush it over the rolls. The egg wash gives the rolls a sheen. When the oven is hot, bake the rolls for 20 minutes. Remove the rolls from the oven and brush with melted butter. Sprinkle with parmesan cheese and parsley. Serve.
1 package refrigerated cheese tortellini
2 C. trimmed sugar snap peas
2 T. refrigerated pesto
1 C. cherry tomatoes, halved
1/4 tsp. ground black pepper
Fresh basil (optional)
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Place the tortellini into a large pot of boiling water. Cook for 5 minutes, stirring occasionally. Add the sugar snap peas and cook for 3 minutes, or until tender but still crisp. Drain the pasta and peas, and rinse with cold water. Place into a large bowl and toss with the pesto. Gently fold in the tomatoes and pepper. Garnish with basil, if using.
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Yield: 4 servings
Calories: 280
Fat: 8g
Fiber: 4g
Very Easy Bread
2 3/4 cups all-purpose flour
1/4 tsp yeast
2 tsp salt
1 cup water
approx. 1/2 cup beer
1 tbsp vinegar
Combine all ingredients in a bowl and form into a ball.  Cover with plastic wrap and set aside for 18 hours. Dust counter with flour and place dough ball on flour. Punch down 10 times. Form into a ball or oval shape. Place on a large sheet of parchment paper. Loosely cover with plastic wrap and leave to stand 2 more hours. Uncover, sprinkle with a little flour, and score top. Heat heavy pot / Dutch oven into an oven and heat to 375 degrees. Carefully lift the parchment paper with dough on it and place into pot. Cover immediately. Lower temp to 340 and bake 30 minutes. Remove lid and bake another 20 minutes or so.
Red Cherry and Thyme Bread
I sometimes make bread as follows: Partially replace the water in the recipe with red cherry juice from a can of preserved cherries in syrup. Also work a handful of cherries and a little thyme through the dough.
The result is not a very sweet bread, but of a pretty pinkish red color and great with fresh fillings such as cottage cheese and scallions.
9 oz can cherries in light syrup and a little water
3 1/3 cups all-purpose flour
2 packages yeast (5 1/2 tsp)
pinch of salt
small bunch of thyme, leaves stripped from the twigs
Pour the cherries through a strainer and collect the liquid in a measuring cup. Top up the fruit juice with water to 1 cup. Combine the flour, yeast, salt, and thyme in a bowl. Add the cherry syrup. Punch down the mixture into a pliable dough for at least 10 minutes. Allow to rise, covered, in a warm place for 1 hour. Punch down the dough again and fold in the cherries. Create a nice ball. Place the ball on a cookie sheet and allow to rise for at least another 30 minutes. Bake the bread until done in the lower third of an oven preheated to 35O°F/Gas 4 for approx. 30 minutes. Carefully tap on the bread to hear whether it is cooked: It has to sound hollow; if it sounds dull, briefly return to the oven. These buns are of course best while still warm, tied in a dish towel. Serve during a picnic with small portions of thyme butter, wrapped separately in waxed paper.
Oven Risotto with Crispy Roasted Mushrooms
1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4″ thick (about 4 cups)
3 garlic cloves, peeled, thinly sliced
6 thyme sprigs
1/4 tsp. crushed red pepper flakes
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 3/4 tsp. (or more) kosher salt, divided
1 medium onion, finely chopped
1 cup arborio rice
1/2 tsp. freshly ground black pepper
1/2 cup dry vermouth or white wine
3 cups homemade chicken stock or low-sodium chicken broth, divided
2 oz. finely grated Parmesan (about 1 cup)
2 Tbsp. cold unsalted butter, cut into pieces
1/2 tsp. finely grated lemon zest
1/3 cup coarsely chopped parsley leaves
Lemon wedges (for serving)
Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25–30 minutes. Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3–5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16–18 minutes. Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable. Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.
Marinated White Beans
1/3 C. olive oil
Finely grated zest of 1 medium lemon
Juice of 1 medium lemon
1 medium shallot, diced (about 1/4 C.)
1 clove garlic, grated or minced
1/2 tsp. kosher salt, plus more as needed
Freshly ground black pepper
2 (15-ounce) cans cannellini beans, drained and rinsed
1/3 C. chopped fresh flat-leaf parsley leaves
1/4 C. chopped fresh oregano leaves
Place the olive oil, lemon zest and juice, shallot, garlic, salt, and few generous grinds of black pepper in a large bowl and whisk to combine. Add the white beans, parsley, and oregano and toss to combine. Taste and season with more salt and pepper as needed. Cover and refrigerate for at least 20 minutes or overnight. Let come to room temperature before serving. Make ahead: These beans get better with time, so feel free to make them up to 2 days ahead of time and store in the refrigerator. Serving suggestions: The beans can be enjoyed as is, piled on toast, tossed with cooked grains, or served over salads.
Basic Semolina Pasta Dough (Pasta Fresca)
3 C. (375 g) semolina flour
1/2 tsp. kosher salt
1-1 1/4 C. warm water
On a clean work surface, mix together the semolina flour and the salt. Make a well in the flour and add the water to the center of the well a little at a time. With a fork, gradually pull some of the flour into the water mixture and continue mixing until a soft dough begins to form. With your hands, knead the dough until it is smooth and elastic, about 8 minutes. Cover the dough with a kitchen towel and let rest for 20 minutes. Cut the dough into desired shapes.
Basic Egg Pasta Dough (Pasta Fresca All’Uovo)
2 1/4C. All Purpose Flour
4 Large Eggs, Room Temperature
Make a well in the flour and add the eggs to the center. With a fork, lightly beat the eggs, and use the fork to gradually pull in some of the flour. Mix the flour and eggs together until well combined. Knead dough until it becomes smooth and elastic. Cover the dough and let rest for 20 minutes. Cut the dough into six pieces and cover with a towel. Pass one piece at a time through a pasta machine. Starting on the widest setting, pass the dough through, then fold the dough like an envelope and pass it through the widest setting again. Repeat these steps until the dough is smooth and elastic, 8 to 10 times. Begin to lower the setting a notch on the pasta machine and pass the dough through once on each setting, finishing on the second to thinnest setting. Lay the clough out on a flat surface sprinkled lightly with flour. Let the dough dry slightly; it should still be a little tack)’ and pliable or it will not cut properly. Cut the dough into desired shapes: tagliatelle, tagliatelle, spaghetti, what have you. Or use the sheets to make stuffed pastas such as ravioli, lasagna, or cannelloni.
Gnocchi Alla Romana (Semolina Gnocchi)
1 quart (4 C.) 2% or whole milk
1 heaping C. (175 grams) semolina flour (not fast-cooking variety)
1 tsp. kosher salt, plus more as desired
4 T. unsalted butter, divided, plus more for greasing
1 heaping C. (3.5 ounces) freshly grated Parmigiano-Reggiano cheese
freshly ground black pepper
2 large egg yolks
Heat the milk in a large saucepan over medium-high heat until tiny bubbles start to form around the edges of the pan and the liquid is just short of boiling. Reduce the heat to low and slowly add the semolina flour in a very thin steady stream with one hand as you stir the mixture steadily with a stiff large whisk. The mixture will cook for roughly 15 to 20 minutes total, or until it becomes very thick and begins to pull away from the sides of the pan. It will be very loose for the first few minutes and will thicken to the consistency of a loose pudding within about 5 minutes. Once the mixture thick enough that it becomes difficult to continue whisking, switch to a wooden spoon. Continue stirring with a wooden spoon, scraping the sides of the pan as well, until the mixture begins to form a loose-ish mass and begins to pull away from the sides (approximately 15 to 20 minutes of total cook time ). Remove from the heat. Allow the mixture to cool for a minute or two. Stir in 2/3 of the grated parmesan cheeses, 2 T. unsalted butter, and salt. Season to taste with salt and freshly ground pepper. Allowing the mixture to cool slightly will also prevent the eggs from coagulating. Add the egg yolks and mix rapidly with a wooden spoon until fully incorporated. Moisten a half sheet pan with cold water over a sink and allow the excess water to drip off the pan. Spoon the hot semolina mixture onto the moistened sheet pan, spreading it with an offset spatula into an even layer that is just under 1/2-inch thick. Let cool for 30-40 minutes. Preheat the oven to 425 degrees with a rack in the center position. Grease the bottom and sides of an oven-safe baking dish (roughly 2 quarts in capacity) with unsalted butter. Using a small biscuit cutter (roughly 2.5-inch), cut the semolina into disks, dipping the biscuit cutter into water continuously to prevent sticking. Transfer and layer the semolina rounds into the greased baking dish, overlapping the slices slightly with each row to resemble roof shingles. Distribute the top of the polenta with the remaining 2 T. butter, divided into small pieces. Sprinkle the top with the remaining grated cheese. Gnocchi alla romana can be prepped ahead up this stage and stored, covered with plastic wrap, in the refrigerator for up to 2 days. Bake uncovered at 425 for 15 to 20 minutes or until a light golden crust is formed. Allow to cool for a few minutes before serving.
Alternate Cooking: Preheat the oven to 400° F (200°C). Using a cookie cutter or the mouth of a glass that’s about 2 inches wide, cut the cooled semolina into gnocchi. Dip the cutter or glass into water between each press to prevent the dough from sticking. Place the cut gnocchi on a parchment-paper-lined baking sheet, making sure to leave at least 1/2 inch between them so that their edges can caramelize. Sprinkle 1/2 C. Parmesan and ½ C. bread crumbs on top of the semolina gnocchi. If you don’t want them thickly coated, don’t use all the cheese and crumbs. Bake until the semolina gnocchi are golden brown, slightly puffed, and crisp around the edges, 30 to 40 minutes. Serve hot.
Roasted Butternut Squash with Olives, Garlic and Thyme
1 butternut squash
12 cloves of garlic
4 T. olive oil
salt and pepper
1 tsp. dried thyme
1 C. cured olives
1 C. mini grape tomatoes
Preheat oven to 390F. Peel and dice the butternut squash and place it in a large ovenproof dish with the garlic. Pour over olive oil, and season with salt, pepper and thyme. Mix well. Place in the oven and roast for 15 minutes. Take it out, stir and mix in olives and tomatoes. Place it back in the oven and roast until the squash is soft, about another 15 minutes. Serve warm or cold.
Chickpea Sauté with Basil and Pine Nuts
soaking and cooking the chickpeas:
3 T. + 1 tsp. salt
4 qt. water
1 lb. dried chickpeas
1 onion, peeled and halved through the core
a few sprigs thyme
1 clove garlic, smashed
1 bay leaf
for the sauté:
1/4 C. pine nuts
3 T. extra-virgin olive oil
1 clove garlic, minced or thinly sliced
4 C. cooked chickpeas, drained
nice sea salt and pepper to taste
1/3 C. thinly sliced basil or more to taste
a few T. finely minced parsley or more to taste, optional
bread for serving
Soaking and cooking the beans: Dissolve the 3 T. of salt into the water. Add the chickpeas and soak for 8 to 24 hours. Drain, and place in a pot with the onion, thyme, garlic, bay leaf and remaining tsp. of salt. Cover with water by three inches. Bring to a boil, then lower heat and cook at the gentlest simmer for about an hour or until the chickpeas are cooked through. Let chickpeas cool in their cooking liquid. Discard thyme sprigs, bay leaf, and onion. Store chickpeas in their cooking liquid. Toast the pine nuts in a small skillet over low heat until light brown, about 5 to 10 minutes—watch closely to prevent burning. Transfer to a plate to cool. Making the sauté: Place the oil and chopped garlic in a large sauté pan over medium heat. When the garlic starts sizzling in the oil, add the chickpeas, and season with salt and pepper to taste. Don’t be afraid to go big on the salt—chickpeas can handle it. I started with 1 tsp. of Maldon sea salt, and then added a pinch more. Add the pine nuts and the herbs, and sauté for a few minutes or until the chickpeas are heated through and nicely coated in the oil and herbs. Serve with more salt and pepper on the side.
1 small rutabaga (1 1/4 pounds), peeledÂ
2 T. honeyÂ
1 T. hoisin sauceÂ
1 1/2 tsp. grated fresh gingerÂ
1 tsp. toasted sesame oilÂ
1/2 tsp. red wine vinegarÂ
1/4 tsp. five-spice powder or ground cinnamonÂ
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Preheat the oven to 400ºF. Line a jelly-roll pan with aluminum foil. Coat lightly with vegetable oil spray. Slice the rutabaga 1/2″ thick. Cut into 1/2″-wide strips. In a steamer basket set over simmering water, steam the rutabaga, covered, 12 minutes, or just until tender. Meanwhile, in a large bowl, combine the honey, hoisin, ginger, oil, vinegar, and fivespice powder or cinnamon. Gently toss in the rutabaga until evenly coated. Place the rutabaga mixture and liquids in the pan, and spread out in a single layer. Bake for 30 minutes, turning over after 20 minutes, or until tender and golden.
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Yield: 4 servings
Calories: 100
Fat: 2g
Fiber: 4g
1/2 pound dried buckwheat (soba) noodles
9 T. dark sesame oil
1-inch piece fresh ginger, peeled and crushed with the side of a knife
2 garlic cloves, crushed with the side of a knife
1 red Thai bird chile, minced, seeds and all
2 T. brown sugar
1/2 C. creamy peanut butter
1/4 C. rice vinegar
1/4 C. low-sodium soy sauce
6 T. water, room temperature
1 T. chili sauce
1 T. sesame seeds, for garnish
2 green onions, thinly sliced on the diagonal
1 lime, cut into wedges, for serving
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Bring a large pot of salted water to a boil over high heat. Add the noodles and stir to keep them from sticking together. Cook until barely tender and still firm, 3 to 4 minutes. Drain immediately and rinse under cold running water to cool. Drain the noodles really well, transfer to a wide serving bowl, and toss immediately with 3 T. of the sesame oil so they don’t stick together. Meanwhile, make the sauce. In a saucepan, heat 1/4 C. sesame oil over medium-low heat. Add the ginger, garlic, and chile. Cook, stirring for a minute, until the vegetables are soft and fragrant. Place into a blender along with the brown sugar, peanut butter, vinegar, soy sauce, hot water, chili sauce, and the remaining 2 T. sesame oil. Puree and refrigerate until cold. Toast the sesame seeds in a dry skillet over medium-low heat until golden brown. (Shake the pan constantly to keep the seeds from burning). Put the noodles in a serving bowl and toss with the sesame sauce. Sprinkle with the sesame seeds and green onions, and serve with the lime wedges.
1 C. millet
1 1/2 C. water
1 C. chicken broth
1/4 tsp. salt
1/2 C. golden raisins
2 T. dry sherry
1 T. extra-virgin olive oil
1/3 C. natural almonds, coarsely chopped
1 1/2 tsp. chopped fresh rosemary
2 T. chopped flat-leaf parsley
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In a medium saucepan over medium-high heat, cook the millet, stirring frequently, for 4 minutes, or until the grains are fragrant, browned in spots, and just beginning to crackle. Add the water, broth, and salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 25 minutes, or until the millet is tender, some grains have burst, and the water has evaporated. Remove from the heat and let stand, covered, for 10 minutes. Meanwhile, in a small bowl, soak the raisins in the sherry. Heat the oil in a small skillet over medium heat. Add the almonds and cook, stirring frequently, for 4 minutes, or until lightly toasted. Stir in the rosemary and raisins and cook, stirring, for 30 seconds. Remove from the heat. Fluff the millet with a fork. Stir in the almond mixture and sprinkle with the parsley.
Popunders
These custardy cups don’t achieve the same height as their lofty cousins, but in exchange they are the perfect vehicle for preserves both sweet and savory. They also reheat better and can be made in mini-muffin tins and filled. They are especially great as part of an appetizer menu, filled with savory items, such as small spoonfuls of chutney and a few crumbles of cheese.
Nonstick spray, for muffin pan
1 C. whole milk
2 large eggs
1 C. all-purpose flour
3/4 tsp. fine sea salt
1/4 C. jam or chutney
Spray a 12-C. muffin pan thoroughly with nonstick spray. Combine the milk, eggs, flour, and salt in a blender and purée until smooth, about 30 seconds, scraping the sides down once. Divide the batter evenly in the prepared muffin pan. Each cavity will be about a third of the way full. Place the muffin pan in a cold oven and set it to 450°F/232°C. Bake until they brown and puff up a bit, 18 to 22 minutes. Try not to open the oven too often to check them, as it slows down the baking time. They should remain concave in the center, but if they do puff all over, know that they will settle back down. Popunders (and popovers) are best served warm, so plan on serving these as soon as they come out of the oven. If you do have leftovers, they are best reheated in a toaster oven. If you’re serving them all at once, fill each concave center with about 1 tsp. of jam. If they’ve puffed more than you’d like, press the centers down with a spoon before filling. Note: For more traditional popovers with airy lift, preheat the oven prior to baking and divide the batter between just 8 muffin or popover cavities in an oiled, straight-sided muffin pan.