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Category: Starches

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.

Roasted Corn Polenta

Roasted Corn Polenta

Roasted Corn Polenta

 

6 ears local corn, shucked

extra virgin olive oil

kosher salt and freshly ground black pepper to taste

1 onion, coarsely chopped

2 ribs celery, coarsely chopped

2 C. heavy cream

1 C. cornmeal

2 T. unsalted butter

½ C. grated Parmigiano Reggiano

 

Preheat oven to 350°. Cut the corn kernels off the cob and spread them on a baking sheet tossed with olive oil and seasoned with salt. Roast about 10 minutes until golden brown in places.  Place the cobs in a pot with the onion and celery, cover with water, and bring to a simmer. Cook gently for about an hour to make a corn stock.  For the polenta, bring 2 C. of the corn stock and the heavy cream to a simmer. Slowly whisk in the corn meal. Cook 5 minutes, stirring continually. Cover and cook an additional 10 minutes stirring occasionally. To finish, fold in the roasted corn kernels, the butter, and grated Parmigiano. Season to taste with salt and pepper and serve with more Parmigiano grated over the top.

Nettle Naan

Nettle Naan

Nettle Naan

 

3½ to 4 C. all-purpose or bread flour

2 tsp. yeast

2 tsp. salt

3 T. powdered nettle

1 C. warm water

1 T. honey

⅜ C. milk or thin yogurt

2 to 3 T. olive or sunflower oil

 

Starting out with 3 C. flour, mix all ingredients together until a soft dough forms. You can do this by hand or in a stand mixer with a dough hook. Work dough several minutes, until smooth and elastic, adding remaining flour only if necessary. Cover airtight and let rest for an hour. Deflate the dough and divide it into 12 evenly sized pieces. Roll into round balls, cover, and let rest for 30 minutes. (Or close airtight in a tub and chill for up to 24 hours.) Roll each ball out to a roughly 6-inch disc, then stretch into a teardrop shape. Heat a cast-iron skillet or griddle on medium and lightly oil the surface. Cook naan for 1to 2 minutes on each side, or until flecked with brown and bubbled. Wrap in a cloth while you finish baking the remainder

Buttery No-Cook Couscous

Buttery No-Cook Couscous

Buttery No-Cook Couscous

 

1¾ C. boiling water (or use stock if you like)

1½ C. couscous (regular or whole wheat)

2 to 3 T. butter (salted or unsalted)

½ tsp. kosher salt

 

In a large bowl, combine the boiling water, couscous, butter, and salt, and cover with a plate or pot cover. Let sit until the liquid is absorbed, 5 to 10 minutes. 2. Fluff with a fork and serve.

Onion Patties

Onion Patties

Onion Patties

 

3/4 C. flour

1 T. sugar

1 T. cornmeal

2 tsp. baking powder

2 tsp. salt

3/4 C. milk

2 1/2 C. chopped onions (about 2 small onions)

shortening or oil for frying

 

In a large bowl, mix all dry ingredients, then add milk and stir. This will give you a thick batter. Add onions and mix until well blended. Heat 1/2 inch oil in skillet over medium high heat. Drop batter by T. into the hot oil. Flatten with the back of a spatula, then brown on both sides until crispy, golden brown. Drain on paper towel, sprinkle salt to taste.  Pro Tip: You can make these even more craveworthy by adding 1/4 C. crumbled, cooked bacon to the batter before cooking. Other tasty add ins include: 1/4 C. green pepper, 1/4 C. cooked mushroom, or sprinkle cheddar on top after you’ve finished cooking.

Slowcooker Bread with Basil Pesto

Slowcooker Bread with Basil Pesto

Slowcooker Bread with Basil Pesto

 

2¼ tsp. (or 1 envelope) active dry yeast

1 T. sugar

1½ C. lukewarm water (about 105 degrees Fahrenheit)

3¾ C. all-purpose flour

1 T. olive oil

¼ C. basil pesto

1 tsp. salt

dried parsley, for topping

kosher salt, for topping

 

Line a 6-quart slow cooker with parchment paper and set aside. Place yeast and sugar in a large mixing bowl and stir to combine. Add water and continue to stir until combined. Add in the flour, olive oil, basil pesto, and salt; stir with a wooden spoon until well incorporated and a shaggy dough begins to form. Turn out the dough onto a floured working surface and knead for 5 minutes until the dough is soft and smooth. IF the dough is sticky, add a little more flour, about one T. at a time.  Place the ball of dough in the slow cooker. Sprinkle the top with dried parsley and salt. Cover and cook on HIGH for 2 hours or until golden on the bottom. The internal temperature of the baked bread should register at 200˚F. Remove the bread from the slow cooker together with parchment paper and place on a baking sheet. Place the bread under the broiler for 3 to 5 minutes or until golden brown on top. Remove the bread from the oven and set it on a cooling rack. Let rest until completely cooled before cutting and serving.

Cheese Latkes

Cheese Latkes

Cheese Latkes

 

1 C. ricotta cheese

¾ C. flour

3 large eggs

2 tbsp granulated white sugar

1 tsp kosher salt

½ tsp baking powder

Nonstick cooking oil spray, for frying

 

Combine all ingredients except the nonstick oil in a food processor. Process the mixture for about 45 seconds, pausing a couple of times to scrape the sides, until the mixture forms a thick batter. Spray a skillet with nonstick cooking oil and heat over medium. Use a spoon to scoop up the batter, then pour it onto the hot skillet in the size/shape of silver dollar pancakes. Use 1-2 tablespoons of batter per pancake. Spread the batter out into a thin circle after it hits the skillet. Fry the latkes for 2-3 minutes on each side until they turn golden brown. Test the first latke for doneness and make sure it’s cooked all the way through; if the latkes are browning faster than they’re cooking, reduce skillet heat. Expect some variation in the shape of the latkes, they won’t form a perfect circle. Serve immediately. These latkes can be eaten plain or topped with a drizzle of honey. Other toppings include jam or preserves, sour cream, maple syrup, yogurt or agave nectar

Herby Flatbread

Herby Flatbread

Herby Flatbread

 

2 ½ C. flour

1 ½ tsp. baking powder

1 tsp. sea salt

¼ C. olive oil

¼ C. Greek yogurt

8 ounces water

3 green onions, chopped

Small handful cilantro, chopped

Small handful flat-leaf parsley, chopped

About 10 leaves of fresh mint leaves, chopped

 

Whisk together your flour, baking powder and salt. Add the olive oil, Greek yogurt, and water, and work the dough until it’s a nice, smooth mass. dd the green onions and herbs and work this into the dough so it’s evenly distributed. Divide the dough into four pieces and if you’re not going to make it right away, simply pop them in a plastic bag with a drizzle of olive oil and refrigerate. It’ll keep for a day or two. To cook the flatbread, preheat the oven to 450°F and line a cookie sheet with parchment paper. Roll out each ball of dough with a rolling pin or just use the palm of your hands to flatten it—it’s very easy to work with—and cook for about 15 minutes or until golden brown on the edges. Serve right away while it’s still warm. Any leftovers can be saved in a plastic bag in the fridge then reheated in the toaster.

Kindred Farm’s Easiest Bread Ever

Kindred Farm’s Easiest Bread Ever

Kindred Farm’s Easiest Bread Ever

 

3 C. organic all-purpose flour, plus more for dusting

1 tsp. active dry yeast from a packet

2 tsp. sea salt or kosher salt

1 1/2 C. warm water (not hot – it can kill the yeast)

2 T. chopped fresh herbs, like rosemary and thyme, optional

 

Measure each cup flour by filling the cup to overflowing then tapping the flour mound with blade of a butter knife to eliminate any air bubbles and allow flour to settle into cup. Use knife to scrape excess flour off top of C. in a straight line. Add flour to large bowl, then add yeast and salt. Add warm water to dry mixture and stir together with wooden spoon, scraping sides of bowl. (Mixture will be sticky and shaggy.) Cover bowl tightly with plastic wrap and let dough rise 6-8 hours. Letting it rise on the counter is fine, or place bowl in middle rack of turned-off oven with oven light on. (The warmth from the oven light will help it rise.) After it has risen, dough should have doubled in size and have lots of bubbles. Preheat oven to 450F. Place Dutch oven or other lidded oven-safe pot in oven to get hot. Meanwhile, sprinkle handful of flour on cutting board. Scrape dough from bowl and onto board and set bowl aside. Sprinkle flour on top of dough, take a flap of dough, and fold it over itself, almost like closing an envelope. Rotate dough and fold it over itself again and continue to repeat, sprinkling more flour as needed. Dough should feel soft and puffy and no longer sticky. Turn dough over, hiding all folds underneath.  Retrieve bowl set aside and place a piece of parchment paper inside. Set dough on top. Cover bowl lightly with clean dish towel, without letting it touch dough. Let sit 30 minutes. Carefully remove lid of hot Dutch oven. Transfer parchment paper with dough ball to Dutch oven. Place lid back on and bake 30 minutes. Remove lid and bake 15 minutes more, until there’s a gorgeous, dark-brown crust. Let bread cool a few minutes before slicing.

 

  • For really crispy crust, use bread flour. My favorite brand is King Arthur.
  • I prefer using active dry yeast from packets-not from a jar, which has an extra additive.
  • I’ll often make this dough right before bed and let it rise overnight, then bake it first thing in the morning. Or I’ll make the dough in the morning and let it rise all day so I can bake it before dinner.
Cheesy Grits

Cheesy Grits

Cheesy Grits

 

2 T. unsalted butter

1/4 C. minced onion

1 1/2 C. water

1/2 C. milk

1/4 tsp. Sriracha

½ tsp. salt

1/8 tsp. pepper

1/2 C. grits (coarse cornmeal)

2 oz. havarti cheese, grated

2 oz. cheddar cheese, grated

1/4 C. fresh or frozen corn kernels, pureed

1 green onion, sliced thin

 

Melt 1 T. butter in medium saucepan over medium heat. Add onion and cook until softened. Stir in water, milk, Sriracha, salt, and pepper and bring to boil. Whisk grits into saucepan. When smooth, reduce heat to low and cook, stirring frequently, for 15 minutes. Turn off heat and stir in cheeses, pureed corn, and remaining 1 T. butter until incorporated. Season to taste with salt and pepper. Serve sprinkled with green onion slices and additional Sriracha, if desired

Buttermilk Biscuits with Honey Butter

Buttermilk Biscuits with Honey Butter

Buttermilk Biscuits with Honey Butter

 

2- 1/2 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon granulated sugar

1 teaspoon salt

8 tablespoons cold butter cut into small cubes

1 cup buttermilk

 

1/2 cup butter softened

3 tablespoons honey

 

Preheat oven to 425 degrees. Spray a baking sheet with non stick spray or use a baking liner.

Sift flour, baking powder, sugar and salt into large mixing bowl. Add in chopped butter and mix with hands or a pastry cutter until it becomes a loose crumble. Add buttermilk and mix until it becomes a sticky ball. Place the dough on a floured surface and roll into about 1 inch thick. Fold it over and roll out again. Repeat 4 more times. Roll out the dough into a rectangle about 1 inch thick. Cut biscuits using a biscuit cutter or glass. Place biscuits on a baking sheet making sure they touch. Bake 12-15 minutes or until golden brown. In a small bowl add softened butter and honey mix until combined. Set aside. Remove biscuits and serve warm with honey butter.  Notes:  Freeze unbaked biscuits, uncovered, on baking sheet until solid, then transfer to a resealable plastic bag. Freeze up to 3 months. Do not thaw before baking, you may need to add a couple of minutes to the baking time.

Crunchy Baked Potatoes with Anchovy, Parmesan and Rosemary

Crunchy Baked Potatoes with Anchovy, Parmesan and Rosemary

Crunchy Baked Potatoes with Anchovy, Parmesan and Rosemary

 

4 large russet potatoes 10 to 12 ounces each, scrubbed well

1¾ tsp. kosher salt

¼ cup grated Parmesan

2 T. extra virgin olive oil, more for drizzling

2tsp. minced fresh rosemary

4 anchovy fillets, minced

2 garlic cloves, minced

 

6 T. panko or plain dried bread crumbs

3 anchovy fillets, minced

3 T. grated Parmesan

¼ tsp. packed grated lemon zest

1 large pinch red pepper flakes

Extra virgin olive oil, for drizzling

 

Heat oven to 425 degrees. Rub the potatoes with 1½ tsp. salt and pierce twice with a fork (don’t worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes. When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about ¼ inch around skin; transfer potato flesh to a bowl. Add cheese, olive oil, rosemary, anchovy, garlic and remaining ¼ tsp. of salt to bowl and mash with a fork until combined. Stuff potato skins with potato mixture. In the same bowl, mix all topping ingredients, except olive oil, and divide among the potatoes; drizzle tops very generously with olive oil. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for an additional 1 to 2 minutes until tops are golden brown and crisp. Replace tops on potatoes if you like and serve hot.

Parmesan Butter Linguine

Parmesan Butter Linguine

Parmesan Butter Linguine

 

2 pounds dry linguine

16 T. unsalted butter

1/4 cup chopped tarragon (or more to your taste)

4 garlic cloves, minced

Juice of 2 lemons

1 tsp. salt

2 C. grated Parmesan Cheese

 

Bring a pot of salted water to a boil. Add the linguine and cook for 8 to 10 minutes. You want the pasta to be edible but still al dente—if you are freezing you want to make sure it is even more al dente. Drain and set aside when done. While the pasta is cooking, start making the butter mixture. In a large skillet on medium heat, melt the butter. Once it has completely melted, let it cook for about 2 minutes, stirring occasionally, until it begins to brown a bit. Add the tarragon and garlic. Continue to stir until the butter has browned completely, approximately another 4 to 6 minutes. It should have a nutty smell but not be close to burning (if your butter does burn you unfortunately need to start over). Turn the heat off and allow the butter to cool for a few minutes. Combine the lemon juice, salt, and drained pasta with the butter. Once it is completely coated, stir in the Parmesan. Make sure to mix in that order, otherwise the cheese will clump. If eating now, serve hot.

Farfalle with Fennel, Cream, and Herbs

Farfalle with Fennel, Cream, and Herbs

 

3 T. unsalted butter

2 fennel bulbs, fronds chopped, stalks discarded, bulbs halved, cored, and sliced thin

8 scallions, white parts minced, green parts sliced thin

salt and pepper

2 C. heavy cream

1 lb. farfalle

1/4 C. minced fresh tarragon or mint

 

In a large non-stick skillet, melt butter over medium heat. Add the fennel bulbs and 1/2 tsp. salt. Cook until soft and golden, about 20 minutes. Stir in the scallion white parts and cook until fragrant, about 30 seconds. Add the cream and simmer about 8 minutes, until thickened. While fennel bulbs are cooking, bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 T. salt. Cook, stirring often, until al dente, about 6 to 7 minutes. Reserve about 1/2 cup cooking water, then drain pasta and return it to the pot. Add the sauce, fennel fronds, scallion greens, and tarragon (or mint); toss to combine. Season with salt and pepper to taste. Add reserved cooking water to adjust consistency as needed. Serve hot.

Creamy Brazilian Beans

Creamy Brazilian Beans

Creamy Brazilian Beans

 

2 1/2 cups dry, uncooked pinto beans

8 cups water

1 large yellow onion, chopped small – divided

4 cloves garlic, crushed – divided

3 bay leaves

1 1/2 tsp. salt – or to taste

1 tsp. granulated onion

1/4 tsp. dried basil

1/4 tsp. sweet paprika

1/4 tsp. dried parsley

1 pinch dried oregano

1 pinch dried savory

 

Spread beans out on clean counter top (or a clean dish towel) and sort through beans, removing small rocks or debris. Place beans in a large colander and rinse well. Transfer beans to Instant Pot. You can also use a stove-top pressure cooker. Be sure to read your pressure cooker manual before using.) Add water, half of the onion, half of the garlic, bay leaves, and salt. Lock the lid on and set the Instant Pot to “Manual”and “High Pressure” for 45 minutes. Be sure the valve on top is set to “Sealed”.  When cooking time is done, turn off the heat, and allow pressure to release on its own (natural/slow release method) before opening lid. Remove lid and turn Instant Pot back on. Add remaining onion and garlic and stir into beans along with the remaining seasonings. (If desired, onions and garlic can be sauteed before adding to beans.) Boil beans uncovered for an additional 45 minutes, stirring occasionally. Beans will become super soft and creamy. Remove bay leaves before serving.

Baked Polenta Wedges

Baked Polenta Wedges

Baked Polenta Wedges

 

¾ tsp. salt

1 cup cornmeal

¼ tsp. sugar

¼ tsp. garlic powder

¼ tsp. onion powder

1 T. olive oil or melted butter for prebake brushing

 

Lightly grease or coat with nonstick spray an 8- or 9-inch cake pan. In a medium saucepan, put on 1 ¾ cups of water to boil with the ¾ tsp. salt. In a bowl that will hold at least 3 cups of liquid, combine the cornmeal with the sugar, garlic powder, and onion powder. Stir the dry mix with a whisk to distribute. Add 1 cup of water to the mix, stirring to combine. When the water on the stove boils, slowly add the cornmeal mix, whisking as you do to prevent clumping. Continue cooking and whisking for several minutes (it may take anywhere from 3 to 6 minutes). When the mixture thickens enough so that a wooden spoon can stand up in it, it’s ready. Pour the mixture into the cake pan and smooth it as evenly as you can (I use a batter scraper). Let it set until cool, probably half an hour, though you can make this part up to a day ahead and then bake it when you’re ready. Keep in mind that if you store it in the refrigerator, the baking time will increase. When ready to bake, preheat the oven to 400°F. Lightly grease the baking sheet you’ll use to bake the polenta. Brush a little oil or melted butter over the top of the polenta. (I haven’t been able to get a good browning with olive oil.) Turn the polenta out onto a plate and brush the other side. Slice on the diagonal to produce eight triangular wedges. (If using a square pan, use perpendicular lines to make rectangular wedges.) Carefully (they’ll be a little flimsy) place the wedges on your baking sheet. Bake for about 15 minutes on each side, or until the wedges begin to turn golden and a little crisp. If you don’t want to bake them, you can pan-fry them in the butter or olive oil as an alternative.  Serve with Red Pepper-Mango Coulis.

White Beans with Sorrel Pesto

White Beans with Sorrel Pesto

White Beans with Sorrel Pesto

 

Fresh sorrel, a hardy, leafy green perennial, gives simple white beans a zap of color and a lemony tang. Farmers’ markets often carry it from spring into early fall, depending on where you live. If you can’t find it, swap in basil. This recipe comes from Erin Scott, creator of the blog (and cookbook) Yummy Supper.

 

1 pound dried white beans, such as cannellini or navy

4 garlic cloves, thinly sliced

1 bay leaf

1 T. kosher salt

 

Pesto

4 1/2 cups loosely packed fresh sorrel or basil leaves (from a 6-oz. bunch)

2/3 cup pine nuts or Marcona almonds

3 garlic cloves, finely chopped

3/4 cup grated parmesan cheese (use the smallest punched-out holes on a box grater)

1 cup extra-virgin olive oil

Pepper and flaky sea salt to taste

 

Rinse beans under cool tap water. Put in a pot, cover with 3 in. cold water, and let soak overnight. Or, bring them just to a boil, then immediately remove from heat and let sit 1 hour, covered. If soaking liquid is cloudy, drain and replace, covering beans with at least 2 in. water; if clear, add enough to cover by 2 in. Bring to a boil, then immediately reduce heat to a simmer. Skim any foam from surface. Add sliced garlic and bay leaf and simmer, partly covered, until tender, 45 minutes to 2 hours, depending on how long beans have been sitting on the shelf. Stir in salt. While beans are cooking, put pesto ingredients in a blender or food processor and blend to a coarse purée. Ladle out 1 cup cooking liquid and set aside. Using a slotted spoon, transfer warm beans to a serving bowl and stir in 1 1/2 cups pesto, along with some reserved cooking liquid to loosen them up. Serve hot, with remaining pesto on the side. Make ahead: Beans and pesto separately, up to 2 days, chilled (store beans in cooking liquid, and press plastic wrap against surface of pesto).

Beet Bread

Beet Bread

Beet Bread

 

3¼ cups bread flour or all-purpose flour

1¼ cups whole-wheat flour

2 tsp. instant yeast

2 tsp. salt

1½ cups water, 95°F

2¼ cups grated raw beets, small or medium, scrub skin, trim top and bottom

1 T. unsalted butter, melted

Vegetable oil

 

Preheat oven to 400°F. In a large bowl, stir together the flours, yeast and salt. Pour the water into the bowl of a stand mixer; add the beets, butter and then the dry ingredients. Use the dough hook attachment and mix on low speed for about a minute, until the ingredients come together in a shaggy mass. Mix the dough on medium speed for 3–5 minutes, until it forms a smooth but sticky ball in the center of the bowl. Place the dough into a clean, lightly oiled bowl. Cover bowl with plastic wrap and allow to rise until doubled in size, about 1 to 1½ hours in a warm, draft-free place. Turn the dough out onto a lightly floured work surface and gently fold it like a business letter. Allow it to rest, covered with plastic from bowl or dish towel, for about 10 minutes. Shape the dough into round or torpedo loaf or loaves and place on a lightly floured baking sheet, or into 2 lightly oiled loaf pans. Cover and allow to proof until doubled in size, about 45 minutes. The bread is ready to bake when an indentation made by pressing a moistened finger lightly into the dough does not spring back. Slash the dough with a very sharp knife or blade, if desired. Bake for 45 minutes, or until browned and hollow sounding when thumped underneath. Cool on a wire rack.

Chive-Dill Batter Bread

Chive-Dill Batter Bread

Chive-Dill Batter Bread

 

Chives are the first herbs to come up in the garden once the snow has melted, a certain sign of spring. Young chives add mild onion flavor not only to omelets and salads but also to this batter bread.

 

1 pkg. or 1 scant active T. Active Dry Yeast

¼ C. Warm Water (105-115F)

2 T. Sugar

1 tsp. Salt

1 ½ dried Dill

2 T. finely chopped Fresh Chives

2 T. Butter

1 C. lower fat Cottage Cheese

1 large Egg, lightly beaten

2 C. Flour

 

Grease a 1½-quart casserole or soufflé dish generously and set aside. In the bowl of a stand mixer, combine the yeast, warm water, sugar, salt, chives, and dill. Set aside until the yeast begins to foam, about 5 minutes. Add the butter, cottage cheese, egg, and ½ cup of the flour. Beat on low speed until well mixed. Add the remaining 1½ cups flour and beat to make a stiff batter. Cover and let rise for 10 minutes. Transfer the batter to the casserole dish. Cover and let rise in a warm place until almost doubled in bulk, about 45 minutes. Preheat the oven to 350°F. Bake until golden and a wooden skewer inserted into the center of the loaf comes out clean and dry, 35 to 40 minutes. Remove the loaf from the casserole and place on a rack to cool.

Cheddar Ranch Buttermilk Biscuits

Cheddar Ranch Buttermilk Biscuits

 

2 cups self-rising flour

2 cups all-purpose flour

1 cup butter, room temperature (2 sticks)

1 1/2 T. Ranch salad dressing & seasoning mix

½ T. dried herbs, such as Thyme

1 cup shredded cheddar cheese

1 cup chopped cooked bacon

2¼ cups buttermilk

1 egg

1 T.p milk

 

Preheat oven to 350ºF. Line a baking pan with parchment paper. In a large bowl, combine self-rising flour, all-purpose flour, room temperature butter, Ranch seasoning, herbs, cheddar cheese and bacon. Make sure to break up any large clumps of butter. Gently mix in half of the buttermilk into the flour mixture. Add remaining buttermilk and gently combine. Knead dough until just combined. Remove from bowl and place on a floured surface. Gently knead dough a few times, adding more flour if the dough is too sticky. Fold dough over on itself 3 times, and press to 1-½ inch thickness. Cut out biscuits with a 3-inch cutter. Place biscuits on prepared pan. Press together unused dough and repeat kneading and cutting. Whisk together egg and milk. Brush over tops of biscuits. Bake for 28 to 30 minutes, rotating pan halfway through baking.

Boxty

Boxty

Boxty

 

1 cup (250g) mashed potato freshly made or leftovers

1 cup (250g) peeled and grated raw potato

1 ½ cups (220g) all-purpose flour (plain flour)

1 tsp. baking soda (bicarb of soda)

1 tsp. salt

1 cup (250ml) buttermilk (or 250ml milk with 2 tsp. white vinegar or lemon juice stirred in and left for 5 mins)

Butter or oil for frying

 

Wring the grated potato out in a clean tea towel to dry it out a little. Discard the starchy water. Add all ingredients except the buttermilk to a mixing bowl and stir well to combine. Stir in the buttermilk to make a thick batter. Heat a little oil or butter in a frying pan over a medium/low heat, then add tablespoonfuls of the boxty batter and fry until golden and cooked though, about 5 minutes per side. Flip and cook the other side.

If making batches, keep them warm in the oven.

Air Fryer Butternut Squash

Air Fryer Butternut Squash

Air Fryer Butternut Squash

 

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

1/2 teaspoon sweet paprika

1/8 teaspoon cayenne pepper

1/2 teaspoon kosher salt

1 teaspoon brown sugar, optional

4 heaping cups peeled and diced butternut squash, 1 –inch cubes, 24 ounces

1 tablespoon olive oil

 

Place butternut squash in the air fryer basket and spray with olive oil spray. Air fry 340F 20 to 23 minutes*, shaking the air fryer basket a few times until the squash is fork tender and golden. Meanwhile, in a small bowl, combine the onion powder, garlic powder, sweet paprika, cayenne, salt and brown sugar, if using. When the squash is tender, drizzle and toss the squash with olive oil. Add the spice mixture and toss gently to coat; cook 3 to 4 more minutes. Serve hot.

Blender White Bread

Blender White Bread

Blender White Bread

 

3 1/2 C. all-purpose flour, divided

1 (1/4 oz) package active dry yeast

1 C. milk

1/4 C. shortening

2 T. granulated sugar

1 tsp. salt

1 egg

 

Pour 1 1/2 C. flour and the yeast into a blender. Cover and pulse until thoroughly mixed. In a small saucepan over low heat combine the milk, shortening, sugar, and salt. Stir until shortening is melted. Remove from heat and cool until it is just barely warm to the touch. Pour shortening mixture into the blender along with the flour mixture. Add the egg and blend using the lowest setting until mixed. Transfer blended mixture to a large bowl and add just enough of the remaining flour to produce a reasonably stiff dough mixture. Cover bowl with towel and let dough rise for about 45 minutes or until dough is doubled in size. Punch down the dough while inside the bowl and then transfer dough to a lightly floured surface and allow the dough to rest for 5 minutes. Grease a 9 x 5-inch loaf pan. Shape dough into a loaf and transfer greased loaf pan. Sit aside and let rise for an additional 35 to 45 minutes, or until the dough has once again doubled in size. Preheat oven to 375°F and bake for 40 to 45 minutes or until the bread turns a deep, golden brown in color. Remove from oven; let cool at room temperature, then slice and enjoy.

Summer Squash Fritters with Garlic Dipping Sauce

Summer Squash Fritters with Garlic Dipping Sauce

Summer Squash Fritters with Garlic Dipping Sauce

 

20 garlic cloves, peeled (about 2 heads)

Extra-virgin olive oil

1 cup mayonnaise

3 tablespoons lemon juice

1 teaspoon kosher salt

¼ teaspoon ground black pepper

¼ cup chives, minced

 

1¼ cups all-purpose flour

¾ cup shredded white Cheddar

1 teaspoon kosher salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

2 large eggs

¾ cup cold beer

1 cup grated zucchini (about one 6- to 7-ounce zucchini), drained on paper towels 15 minutes

1 cup grated yellow squash (about one 6-to 7-ounce squash), drained on paper towels 15 minutes

1 small yellow onion, halved and thinly sliced

½ cup canola oil, for frying

 

Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover. Roast until garlic is soft and golden, about 30 minutes. Cool. Drain garlic, reserving oil. Transfer to a food processor, add 1 tablespoon reserved oil and the mayonnaise, lemon juice, salt and pepper and purée. Transfer to a bowl and stir in chives. Use remaining oil for another purpose. Combine flour, Cheddar, salt, pepper and garlic powder in a large bowl. In a separate bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined. Stir in zucchini, yellow squash and onion. Heat canola oil in a large heavy-bottomed skillet over medium-high heat. Drop about 1 tablespoon of batter into the oil per fritter and fry 6 fritters at a time until golden-brown, 2 to 3 minutes a side. Remove to paper towels to drain. Serve hot, with the sauce on the side.

Easy Scallion Pancakes with Soy Dipping Sauce

Easy Scallion Pancakes with Soy Dipping Sauce

Easy Scallion Pancakes with Soy Dipping Sauce

 

2 cups all-purpose flour, plus more for rolling out the pancakes

1/2 teaspoon kosher salt

¾ to 1 cup boiling water

1 Tablespoon sesame oil

4 scallions (green parts only), thinly sliced

1/4 cup vegetable oil, divided

FOR THE DIPPING SAUCE:

1/3 cup low sodium soy sauce

2 Tablespoons rice wine vinegar

1 Tablespoon brown sugar

1 Tablespoon sliced scallions

1/2 teaspoon crushed red pepper flakes (optional)

 

Add the flour and salt to the bowl of a food processor and pulse for 15 seconds. With the motor running, stream in ¾ cup of boiling water. Continue processing until the dough balls up around the blade. If the dough does not come together, add more boiling water, 1 tablespoon at a time, until the dough forms.  Lightly flour your work surface then turn out the dough. Knead it for 30 seconds then cover it with a damp towel and let it rest at room temperature for 30 minutes.

Divide the dough into 4 equal pieces.  Working with one piece of dough at a time (and keeping the remaining pieces covered with a damp towel), roll it out into a 8-inch circle. Brush it lightly with sesame oil then sprinkle it with scallions. Roll the dough up into a log then shape it into a coil, tucking the end under the bottom of the coil. Flatten the coil slightly with your hand then roll it out again into a 7-inch circle. Set the pancake aside under the damp cloth while you repeat the rolling and filling process with the remaining pieces of dough.  Add 1 tablespoon vegetable oil to a medium skillet set over medium-low heat. Once the oil is hot, add one pancake and cook it, turning frequently to prevent the scallions from burning, until it is golden brown and crispy on both sides, about 5 minutes total. Transfer the pancake to a plate or wire rack then repeat the cooking process with the remaining vegetable oil and pancakes. Cut the scallion pancakes into wedges and serve them with the dipping sauce (recipe follows). In a small bowl, whisk together the soy sauce, rice wine vinegar, brown sugar, scallions and crushed red pepper flakes (optional).

Terrence Hill’s Beans

Terrence Hill’s Beans

Terrence Hill’s Beans

 

2 T. olive oil

1 bunch scallions, white and green parts, sliced

5 garlic cloves, crushed lightly

6 pancetta rashers, sliced into ribbons

3 T. tomato paste

2 cups red kidney beans

3 cups chicken stock or water to cover

1 T. brown sugar

2 Poblano peppers, soaked, seeded and chopped roughly

3 sprigs thyme

1 bunch flatleaf parsley

1 T. red wine vinegar

2 cups dry but fruity red wine

salt and pepper

 

Soak the beans in water overnight or bring to a boil and allow to rest in water until it is cold, discarding water in either event. In the olive oil, gently sauté the scallions, the garlic, and add the pancetta, cooking over medium heat until the fat runs a little. Add the tomato paste and stir until it has lightly caramelized.

Add the drained beans, with enough chicken stock or water to cover them. Add the sugar, the peppers and the herbs, stir, and cover. Cook gently until the beans are fork-piercable tender, adding additional stock or water from time to time. When barely tender add vinegar and red wine. Cook, with lid removed, until the wine has been absorbed. Taste! Add freshly ground black pepper and salt to taste. Serve with crusty baguette and sweet butter. Not that Terence ever had either. Or the wine for that matter.

Crunchy Seed Braid

Crunchy Seed Braid

Crunchy Seed Braid

 

283g (1¼ C.) lukewarm water

35g (3 T.) vegetable oil

241g (2 C.) Bread Flour

170g (1½ C.) White Whole Wheat Flour

43g (½ cup) traditional rolled oats

1½ tsp. salt

25g (2 T.) sugar

28g (¼ cup) nonfat dry milk

2 tsp. instant yeast

 

1 large egg white beaten with 1 T. cold water

85g (generous ½ cup) mixed seeds – poppy, sesame, flax, fennel, and anise are all good choices.

 

Mix all of the dough ingredients, and mix and knead – by hand, stand mixer, or bread machine – to make a smooth, supple dough. Place the dough in a lightly greased, covered container, and allow it to rise for 60 to 90 minutes (it will become quite puffy, though it may not double in size). Gently deflate the dough, and divide it into three pieces. Roll/stretch each piece into a 60cm (24-inch) log. Brush the logs with the beaten egg white, coating them as well as you can. Sprinkle with the seeds. Roll them over, brush with egg white, and sprinkle on more seeds. Roll them around a bit, to coat as completely as possible. Allow the logs to rest for 15 minutes, uncovered. Squeeze the three logs together at one end, braid, and when you get to the end, squeeze the three pieces together and tuck them underneath. Transfer the braid to a lightly greased or parchment-lined pan, brush with more egg white, and sprinkle with any leftover seeds.

Cover the braid, and let it rise for 1 hour, till the braid has become noticeably puffy. Toward the end of the rising time, preheat the oven to 220℃ (425°F). Bake the bread for 15 minutes. Tent it lightly with foil (to prevent over-browning), reduce the oven temperature to 180℃ (350°F), and bake for an additional 10 to 15 minutes, until the crust is golden and the braid’s internal temperature registers 89℃ (190°F.)

Remove it from the oven, and cool on a rack.

Fried Tortilla Strips with Lime

Fried Tortilla Strips with Lime

Fried Tortilla Strips with Lime

 

10 corn tortillas

1/2 C coconut oil (or avocado oil)

1/2 C coconut shortening*

Fine salt (not kosher salt)

2 T Lime juice (fresh-squeezed or bottled)

 

Prepare a bowl (or alternatively, a baking sheet) lined with paper towels. In a heavy pan such as a cast iron skillet, heat the 1/2 C coconut oil and 1/2 C coconut shortening (or as much as you need to make 1 inch of melted oil) over medium-high heat. The temperature should be about 350 – 370 degrees if using an instant read thermometer or an infra-red thermometer. While the oil is heating, cut the corn tortillas into 1/2-inch wide strips, cutting the longer ones in half as needed so you’re left with strips 3-4 inches long. Alternatively, you can cut into triangles to make your own tortilla chips! Fill a small spray bottle with 2 T of lime juice, and have some fine salt ready (not kosher salt). When the oil is heated, carefully place 8-10 corn tortilla strips into the oil and allow to crisp for about 10-15 seconds. Turn them over and repeat on the other side. Remove the strips with a pair of nylon-tipped tongs and drain on the paper towels. While still hot and a little oily, spritz with the lime juice and toss with a pinch of salt. Repeat the process until the corn tortilla strips are all fried.

Cheddar and Dill Buttermilk Quick Bread

Cheddar and Dill Buttermilk Quick Bread

Cheddar and Dill Buttermilk Quick Bread

 

2 cups flour

2 T. sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1 egg

1/4 cup melted butter

1 1/4 cup shredded cheddar cheese

1/4 cup chopped fresh dill

 

Preheat your oven to 350 degrees. In a bowl whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and egg. Whisk the melted butter into the buttermilk mixture. Add the buttermilk mixture to the flour mix, and gently combine. Don’t over mix the batter. Stir in the shredded cheese and dill. Line a 9 x 5 baking tin with parchment paper and bake for 1 hour, or until a toothpick inserted in the center of the bread comes out clean.

Cheese Rice with Vegetables (Stoplight Rice)

Cheese Rice with Vegetables (Stoplight Rice)

Cheese Rice with Vegetables (Stoplight Rice)

 

2 T. canola oil

½ tsp. garlic powder, or 1 clove garlic, minced

1 cup long-grain white rice

2 cups low-sodium chicken broth

Pinch of salt

1 medium zucchini, grated

1 small carrot, grated

¼ red bell pepper, diced

1 cup shredded sharp cheddar cheese

 

In a medium saucepan, heat the oil. Add the minced garlic and rice to the saucepan and toss until fully coated. Add the chicken broth and salt. Bring the mixture to a boil. Reduce the heat to low and cover the saucepan. Cooke for 15 to 20 minutes until most of liquid is absorbed. Remove the rice from the heat, and stir in the grated zucchini, carrot, bell pepper, and cheese. Ready to serve and eat!

Miner’s Lettuce, Potato and Bacon Salad with Buttermilk Chive Dressing

Miner’s Lettuce, Potato and Bacon Salad with Buttermilk Chive Dressing

Miner’s Lettuce, Potato and Bacon Salad with Buttermilk Chive Dressing

 

1-1/2 pounds Yukon Gold potatoes, unpeeled

Salt

4 slices pepper bacon

1 bunch miner’s lettuce, separated into single leaves, tough bottom stems discarded (about 2 cups)

1/2 cup buttermilk

1 T. lemon juice

3 T. finely chopped chives

2 T. thinly sliced cornichons or pickles

1 T. capers

Freshly ground black pepper

 

Place the potatoes in a medium sauce pan. Add 6 cups of cold water (or enough to cover by 2 inches). Bring to a boil, add 2 tsp. salt, and cook until tender and a paring knife slides easily into the potatoes without resistance, 15-25 minutes, depending on the size of the potatoes. Drain. When cool enough to handle but still warm, peel the potatoes and cut them into 1/2-inch slices. Place the potatoes in a large serving bowl. Cook the bacon on a paper towel-lined plate in the microwave or in a frying pan until crisp. Crumble the bacon and add it to the potatoes along with the miner’s lettuce. In a small bowl, whisk together the buttermilk, lemon juice, chives, cornichons, and capers. Toss with the potatoes with the miners lettuce and dressing. Season to taste with salt and freshly ground black pepper. Serve warm or room temperature.

Spoon Bread

Spoon Bread

Spoon Bread

 

1 cup self-rising cornmeal

2 tsp. sugar

pinch baking soda

1 tsp. salt

1 cup boiling water

1 ½ cups buttermilk

3 eggs

¼ stick butter, melted

 

Preheat oven to 375°. Put the cornmeal in a bowl and add the sugar, baking soda, and salt. Stir in the boiling water. Add the buttermilk and then the eggs and butter and mix together well. Pour the batter into a greased cast-iron skillet and bake for 30 minutes.

Roasted Fennel & Potatoes

Roasted Fennel & Potatoes

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

Delicata Squash with Agrodolce

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

Spaghetti all’assassina

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.