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Category: Starches

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.

Cacio e Pepe Potatoes Anna

Cacio e Pepe Potatoes Anna

Cacio e Pepe Potatoes Anna

 

1/2 cup (65 grams) finely grated aged Pecorino Romano

1 tablespoon (10 grams) potato starch or cornstarch

1/2 teaspoon fine sea or table salt, or to taste

1/2 teaspoon finely ground black pepper, or a larger amount coarsely ground

3 tablespoons (45 grams) unsalted butter, melted, or olive oil

2 pounds (roughly 1 kg) Yukon Gold potatoes, peeled, cut into 1/8-inch-thick, ideally on a mandolin

 

8 cups (5 2/3 ounces or 160 grams) loosely packed arugula

1 tablespoon (15 ml) olive oil

2 teaspoons (10 ml) white wine vinegar

 

Assemble the potatoes: Heat your oven to 375°F. Combine the cheese, potato starch or cornstarch, salt, and pepper in a small dish. Taste a pinch; you want it to have a strong salty-peppery kick, because it’s going to be distributed all over the galette.  Pour 1 tablespoon butter or oil into the bottom of a 9-inch-diameter cast-iron or ovenproof skillet, and swirl it up the sides. Arrange the potatoes in overlapping concentric circles in a single layer at the bottom of the pan. (This will use approximately a quarter of your sliced potatoes.) Drizzle with 1 teaspoon butter or oil, and sprinkle with 2 tablespoons of the cheese-pepper mixture. You’ll need to repeat this three or four times to use up your potatoes (depending on their size). At the end, you should have about 1 tablespoon cheese-pepper mixture left over; reserve this. Drizzle any remaining melted butter over the top. To bake: Lightly coat a piece of foil with nonstick spray and cover the skillet tightly with it. Put in heated oven for 35 minutes, at which point the potatoes will be almost tender. Use pot holdered hands to press firmly on the foil to compact the potatoes a bit. Remove and reserve the foil and bake for 25 to 30 minutes more, until lightly brown all over. Press again with the foil, remove, then briefly run under the broiler for an even golden-brown finish. To finish and serve: While the galette bakes, toss the arugula with the olive oil and vinegar, keeping the dressing very light. Once the galette is out of the oven, let it rest in the skillet for a few minutes before running a knife around to ensure that it is loose. Gently tip the skillet over your sink to drain any excess butter or oil. Invert it onto a plate or cutting board, then flip right side up. Cut the galette into wedges, then top with the dressed greens, and sprinkle with the reserved cheese-pepper mixture. Do ahead: This galette can be made up to 3 days in advance. Rewarm at 350 degrees for 15 minutes with foil on top.

Instant Pot Butter Stewed Potatoes

Instant Pot Butter Stewed Potatoes

Instant Pot Butter Stewed Potatoes

 

4-5 medium sized Yukon gold potatoes, peeled and sliced into 0.5 inch rounds

5-8 tablespoons of butter

1/4 cup diced onion (optional)

1/2 cup chicken or vegetable stock

salt

pepper

1/4 cup cream (optional)

 

Turn Instant Pot on to SAUTE mode, high. Once heated, add half of the butter and let it melt. Stir in onions and let them cook until soft, not browned. (Omit steps 1-3 if not using onion.) De glaze Instant Pot liner with chicken stock, add potatoes, salt, pepper, and the rest of the butter. Cancel the SAUTE mode, and press the PRESSURE cooker or MANUAL button on the Instant Pot. HIGH pressure. Set the cooking time to 8 minutes. Once cooking is complete, release the pressure manually. Stir potatoes and adjust seasonings. If using cream, stir it in. Garnish with chopped chives.

Les Potatoes de la Semaine (weeknight potatoes)

Les Potatoes de la Semaine (weeknight potatoes)

Les Potatoes de la Semaine (weeknight potatoes)

 

Six big Yukon Gold (or any of your favorite yellow flesh potatoes)

1 tsp sweet paprika

1 tsp ground cumin

3 tbsp olive oil

2 tbsp chopped parsley

2 tbsp chopped cilantro

1 tsp fresh lemon juice

2 garlic cloves, pressed or minced

1 tsp Harissa, or your favorite hot sauce (Optional)

Salt

Freshly ground black pepper

 

Preheat the oven at 400F. Peel and slice the potatoes into wedges or fries. Put them in a bowl, along with the olive oil, salt, black pepper, ground cumin, paprika and harissa, if used. Toss the potatoes to combine. Arrange them in a baking sheet in a single layer and bake until golden brown and crisp on the outside, turning them over once, about 25-30 minutes. Mix the herbs, garlic, lemon juice in a bowl. When the potatoes are baked, toss them quickly with the garlic infused herbs and serve.

Instant Pot Creamy Bacon Pasta

Instant Pot Creamy Bacon Pasta

Instant Pot Creamy Bacon Pasta

 

2.5 cups (650ml) vegetable stock

2/3 cup (160ml) heavy whipping cream

8 oz (225g) spaghetti cut in half

1 tsp. garlic purée

4 T. butter cut into small cubes

1 tsp. dried oregano

1 lb (450g) bacon cooked and diced

sea salt flakes to taste

2/3 cup (80g) Parmesan cheese grated

2 cups spinach optional

 

Pour stock into the Instant Pot insert, then add the rest of the ingredients including the best ever sea salt flakes. (but don’t add the spinach or Parmesan yet!). Close the lid and turn the vent to sealing position. Set the Instant Pot to manual high pressure for 6 mins. Cook till done, then allow for a natural pressure release (NPR) of 6 mins before performing a quick release to let out remaining steam. Open the lid, stir in the Parmesan and baby spinach and let it wilt before serving.

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

 

⅓ cup extra-virgin olive oil, more as needed

12 anchovies, chopped

6 garlic cloves, minced

¼ tsp. red pepper flakes

1 cup good dried bread crumbs

Black pepper and kosher salt, as needed

1 pound spaghetti

2 egg yolks

1 T. Asian fish sauce (optional)

1 tsp. hot sauce, such as Tabasco, or to taste

½ cup roughly chopped parsley

Lemon wedges, for serving

 

In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty). In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 T. pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don’t want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.

 

ABM Fluffy Bread Machine Rolls

ABM Fluffy Bread Machine Rolls

ABM Fluffy Bread Machine Rolls

 

1 1/4 cup milk

3 cups bread flour

3 T. sugar

1 tsp. salt

2 T. butter melted

1 (.25 ounce) package of active dry yeast (this equals 2 1/4 tsp.)

 

Place all the ingredients into the pan of your bread machine in the order that your machine. manufacturer recommends. Mine recommends them in order that I listed in ingredients. Set on DOUGH cycle and press START. When machine is finished remove dough from machine pan and place on floured surface, lightly deflating it with your hands. Divide the dough into 16 equal size pieces and roll into round balls. Spray a 13×9 pan with nonstick spray and place the dough balls onto the pan, placing them directly next to each other. Cover pan with cloth towel and let rise for 60 minutes. During this time the rolls will almost double in size. Preheat oven to 350 degrees. Bake rolls for 16-18 minutes or until golden brown on top. Remove from oven and allow to cool down to touch. When serving the rolls, brush a little bit of butter on top of each one to give them a glossy finish.

Bucatini all’Amatriciana (bucatini with bacon and tomato)

Bucatini all’Amatriciana (bucatini with bacon and tomato)

Bucatini all’Amatriciana (bucatini with bacon and tomato)

 

2 T. kosher salt

¼ cup extra-virgin olive oil

12 oz. thinly sliced guanciale, pancetta or high-quality bacon, coarsely chopped

1 large red onion, cut lengthwise in half and then into ¼-inch-thick half-moons

3 garlic cloves, sliced

1 ½ tsp. crushed red pepper

1 ½ cups tomato sauce

1 lb. uncooked bucatini pasta

Pecorino Romano cheese, freshly grated

 

Bring 6 quarts water to a boil in a large pot over high; add salt. While water comes to a boil, heat olive oil in 12-inch straight-sided skillet over medium-low. Add guanciale, onion, garlic and red pepper, and cook, stirring occasionally, until onion is softened and meat has rendered much of its fat, 15 to 20 minutes. Drain all but ¼ cup of fat from skillet. Add tomato sauce to skillet; increase heat to medium-high and bring to a boil. Reduce heat to medium-low, and simmer, stirring often, until slightly thickened, 6 to 7 minutes. While sauce simmers, add bucatini to boiling water, and cook until very firm, 1 minute less than package directions; drain.. Add pasta to sauce and toss to coat. Top with grated cheese.

ABM Wait for 10 Perfect White Bread

ABM Wait for 10 Perfect White Bread

ABM Wait for 10 Perfect White Bread

 

1 cup warm water (110 degrees F/45degrees C)

2 T. white sugar

1 (1/4 ounce) package bread machine yeast (2-1/4 tsp.)

2 T. melted butter

2 T. oil (can use 4 T. of oil or melted butter)

3 cups white bread flour

1 tsp. salt

 

Place the water into the bread pan. Sprinkle the sugar then the yeast over the water; allow the yeast to foam for 10 minutes. Add in the melted butter, oil, flour and salt. Select the BASIC or WHITE BREAD setting and press start.

Ramp Filled Crescents

Ramp Filled Crescents

Ramp Filled Crescents

 

1 package refrigerated crescent roll dough

1 cup ramps finely chopped

2 T. Butter

2 ounces cream cheese

1/4 cup gruyere cheese shredded

 

Preheat oven to 375F. In a small skillet over medium heat, cook finely chopped ramps in butter for 2-3 minutes or until soft. Add cream cheese to the skillet, stir until melted and smooth. Remove from heat and set aside to cool. Roll out crescent roll dough. Spread ramp cream cheese filling onto each triangle and sprinkle with shredded cheese. Then roll up. Bake at 375 for 12-15 minutes or until golden brown.

Enjoy while warm, room temperature or chilled in the fridge. Notes: For this recipe you can use the whole ramp (bulb, stem and leaves) or all leaves. While the leaves have less flavor than the bulbs they are still totally delicious!

ABM Onion and Olive Bread (1 lb.)

ABM Onion and Olive Bread (1 lb.)

ABM Onion and Olive Bread (1 lb.)

 

8 oz water

2 T. olive oil

2 cups all-purpose flour

1 ½ T. white granulated sugar

1 tsp. salt

¾ tsp. dried thyme

200 ml can of sliced black olives chopped

¼ cup dried minced onion

2 tsp. bread maker yeast

 

Add all ingredients in order given. This is critical! When adding salt, pour it around the outer edge of mixture, away from yeast. When adding sugar, pour it around the outer edge of mixture, away from yeast (opposite the salt) Yeast should be added last. Dig a small crater in the middle of the flour, away from the salt, sugar and water. Set bread machine on most appropriate setting – for my bread make it’s the “normal mode” setting (the same setting I’d use to make a regular loaf of white bread).  ** It is really important that you follow your manufacturer’s operating instructions for your bread machine when attempting to make any bread.

Cilantro Rice

Cilantro Rice

Cilantro Rice

 

White long grain rice

1/2 cup olive oil

1 T. salt

2 tsp. sugar

¼ cup fresh chopped cilantro

¼ cup fresh chopped parsley

2 T. fresh squeezed lime juice

 

Cook rice and mix in oil. Add remaining ingredients just before serving so cilantro does not wilt.

Parmesan-Herb Drop Biscuits

Parmesan-Herb Drop Biscuits

Parmesan-Herb Drop Biscuits

 

2 cups all-purpose flour

¼ cup grated Parmesan

1/8 tsp. garlic powder

½ tsp. dried oregano

½ tsp. dried basil

1 tsp. sugar

1 T. baking powder

½ tsp. salt

8 T. salted butter, cold

1 cup milk

 

Preheat the oven to 400ºF. Line a baking sheet with parchment paper.  In a large bowl, combine the flour, Parmesan, garlic powder, oregano, basil, sugar, baking powder, and salt and stir until well combined. Cut the butter into small pieces and add it to the flour mixture. Use your hands to work the butter into the flour mixture until the butter is in very small pieces and the texture resembles coarse sand. Starting with ¾ cup of the milk, stir in just enough milk to form a thick, paste-like mixture. It should be very wet, sticky, and soft enough to scoop with a spoon.  Scoop 1/3-cup portions of the dough onto the lined baking sheet. You should have enough dough for 10 biscuits. Bake for 18 to 20 minutes, or until the biscuits have puffed up and are golden brown on top. Serve warm. Variation:  Substitute other herbs.  Recipe can be halved.

Rigatoni all’Amatriciana (rigatoni with bacon and tomato)

Rigatoni all’Amatriciana (rigatoni with bacon and tomato)

Rigatoni all’Amatriciana (rigatoni with bacon and tomato)

 

1 pound rigatoni

1/4 cup extra-virgin olive oil

1/4 pound thick-cut bacon, sliced crosswise 1/4 inch thick

1 medium red onion, halved and thinly sliced

1/4 cup tomato paste

2 tsp. crushed red pepper

1 1/4 cups strained tomatoes

1/2 cup freshly grated pecorino cheese, plus more for serving

1/2 cup chopped parsley, plus more for garnish

Salt

Pepper

 

In a large saucepan, cook the rigatoni until al dente. Drain the pasta, reserving 1 cup of the cooking water. Meanwhile, in a large saucepan, heat the olive oil. Add the bacon and onion and cook over moderately high heat, stirring occasionally, until the onion is softened and the bacon is browned, 5 to 7 minutes. Add the tomato paste and crushed red pepper and cook, stirring, for 1 minute. Stir in the strained tomatoes and bring the sauce just to a simmer. Add the pasta and reserved cooking water to the sauce and cook over moderate heat, tossing, until the pasta is coated. Remove from the heat and stir in the 1/2 cup each of cheese and parsley. Season the pasta with salt and black pepper and transfer to bowls. Garnish with chopped parsley and serve, passing more cheese at the table.

ABM White Bread

ABM White Bread

ABM White Bread

 

1 cup and 3 T. water

2 T. vegetable oil

1 ½ tsp. salt

2 T. sugar

3 ¼ cups white bread flour

2 tsp. active dry yeast

 

Add water and oil into the bread pan. Add salt, sugar. Add flour. Make a small indentation on top of flour and make sure it does not reach wet ingredients. Add the yeast to the indentation. Keep yeast away from the salt. Insert the bread pan into the bread machine, press it down to snap. Close the lid. Use Basic bread, 1.5 lb loaf, medium crust cycle. When bread is done, remove the bread pan using oven mitts. Turn over the bread pan and shake it to release the loaf. Let the loaf cool on a wire rack for about 30 minutes.

Lemon-Garlic Lentils

Lemon-Garlic Lentils

Lemon-Garlic Lentils

 

Lentils are greedy little things, soaking up all the water and, crucially, all the flavor in the pot around them. Classically, that flavor is an herb (fresh thyme or rosemary, dried herbes de Provence), but add too much and the lentils can go from earthy to muddy.

 

1 large lemon

2¼ cups dried green, brown, or French lentils, rinsed and picked over

2 garlic cloves, gently smashed

2 tsp. kosher salt

 

Using a vegetable peeler or paring knife, cut 2 long strips of peel from the lemon, avoiding the white pith. (Reserve the rest of the lemon for another use) In a medium saucepan, combine the lentils, lemon strips, smashed garlic cloves, and salt. Pour in enough water to cover the lentils by 3 inches. Bring the water to a rapid simmer over medium-high heat, then reduce to a gentle simmer and cook until the lentils are tender, about 20 minutes. Drain the lentils and let cool in the colander. Remove and discard the garlic and lemon peels before serving.

Tostones (Fried Green Plaintains)

Tostones (Fried Green Plaintains)

Tostones (Fried Green Plaintains)

 

4 green plantains

1 cup vegetable or canola oil, or as needed

2 cups water

4 cloves garlic, minced

1 T. kosher salt, plus more to top

Juice of 1 lime

Mojo Verde or other sauces, to serve (optional)

 

Cut the ends off of each plantain and use a knife to cut through the skin of the plantain, lengthwise, from top to bottom. Try to only to cut through the skin, as you don’t want to slice into the inner portion, which will form the tostones. Use your fingers to pry open and peel off the tough outer skin. Discard the skin of the plantains. Cut the plantains into pieces, about 1″ thick. Fill a large, heavy-bottomed skillet about a third of the way with oil. Heat over medium for a few minutes to warm up the oil just slightly. Meanwhile, in a large bowl, combine the water, garlic, kosher salt, and lime juice. Set aside. Add the plantain slices to the oil. The oil should be just warm enough that it begins to lightly bubble shortly after adding the plantains but should not bubble vigorously. Fry the plantains until softened and golden all over, about 4 minutes on each side. Use a slotted spoon or tongs to transfer to a paper towel lined plate. Using the bottom of a glass, plate, or can, gently flatten each fried plantain piece. Smash them just enough that they flatten out, but don’t try to make them too thin, or they will break apart. Dip the flattened plantain coin in the garlic-lime water. Let it sit for about 10 seconds, then remove from the water and gently pat dry with a paper towel. Repeat with remaining fried plantains. When nearly ready to serve, heat oil over medium-high heat. Add the flattened plantains back to the oil in batches and briefly fry to crisp, about 1 minute per side. Remove with a slotted spoon and transfer to a paper towel lined plate. Sprinkle with salt. Serve with Mojo Verde or other sauces, if desired.

Easy Baked Polenta

Easy Baked Polenta

Easy Baked Polenta

 

You can use medium-grind cornmeal or polenta here.

 

8 cups water

2 cups medium-grind polenta

2 tsp. table salt

â…› tsp. pepper

4 ounces Parmesan cheese, grated (2 cups)

4 T. unsalted butter, cut into 6 pieces

 

Adjust oven rack to middle position and heat oven to 375 degrees. Combine water, polenta, salt, and pepper in 13 by 9-inch baking dish. Transfer dish to oven and bake, uncovered, until water is absorbed and polenta has thickened, about 60 minutes.  Remove baking dish from oven. Whisk in Parmesan and butter until polenta is smooth and creamy. Serve.

Simple Rice Pilaf

Simple Rice Pilaf

Simple Rice Pilaf

 

Be sure to rinse the rice until the water runs clear. A nonstick saucepan is crucial to prevent the wet rice from sticking to the pan; for the most evenly cooked rice, use a wide-bottomed saucepan with a tight-fitting lid. Basmati, jasmine, or Texmati rice can be substituted for the long-grain rice.

 

3 T. unsalted butter or vegetable oil 1 small onion, chopped fine

1 tsp. table salt

1½ cups long-grain white rice, rinsed

2½ cups boiling water

 

Melt butter in large nonstick saucepan over medium heat. Add onion and salt and cook until softened, 5 to 7 minutes. Stir in rice and cook until edges begin to turn translucent, about 3 minutes. Stir in boiling water and return to boil. Reduce heat to low, cover, and gently simmer until water is completely absorbed, 16 to 18 minutes. Off heat, uncover and lay clean dish towel over saucepan; cover and let sit for 10 minutes. Fluff rice with fork, season with salt and pepper to taste, and serve.

Instant Pot Brazilian White Rice

Instant Pot Brazilian White Rice

Instant Pot Brazilian White Rice

 

2 T. olive oil

½ cup chopped onion

3 garlic cloves, minced

1 cup chopped carrots, peeled if necessary

2 cups rinsed long-grain white rice

3 ¾ cups stock (your choice)

 

Instant Pot using Sauté mode. Add olive oil. Add onion, minced garlic, and carrots. Sauté until fragrant (about 3 minutes).  Add rinsed rice and sauté with onion mixture until the rice becomes translucent white.. Add stock of your choice and secure Instant Pot lid. Choose Rice setting and press start. If Instant Pot doesn’t have a Rice setting, pressure cook on low for 12 minutes. Allow pressure to release naturally. Remove

Instant Pot Basic White Rice

Instant Pot Basic White Rice

Instant Pot Basic White Rice

 

3 cups rinsed white rice

5 cups stock (your choice) or water

 

Place washed rice and stock (can use water if desired) into Instant Pot. Secure lid and set to Rice mode. When finished, let steam release naturally. If you do not have a Rice setting, pressure cook on low for about 12 minutes. Allow pressure to release naturally. 4. When pressure has released, remove lid and fluff with a fork.

Australia Damper Bread

Australia Damper Bread

Australia Damper Bread

 

Damper is a traditional Australian bread. In the past it was made over a campfire either in a billy can or by wrapping the dough around a green stick, and cooking the stick over the fire.

 

2 cups all-purpose flour

1 cup milk

1/4 tsp. salt

1 tsp. sugar

2 T. butter or margarine

1 tsp. baking soda

 

Preheat oven to 375°F. Combine the flour, salt, and baking soda. Mix in the butter, forming fine crumbs. Mix in the milk to make a soft dough. Put the dough on a cutting board dusted with flour. Knead the dough until it is smooth. Spray a round cake pan with nonstick spray. Lightly dust the bottom of the pan with flour. Form the dough into a round loaf. Make a square cut across the top. Put it in the cake pan. Bake 35–40 minutes or until the outside is golden and a fork inserted into the bread comes out dry. Makes 1 loaf.

ABM White Bread

ABM White Bread

ABM White Bread

 

For large (1 1/2 to 2-pound) machine

 

1 cup (227g) lukewarm water

1/3 cup (74g) lukewarm milk

3 T. (43g) butter

3 3/4 cups (447g) King Arthur Unbleached All-Purpose Flour

3 T. (35g) sugar

1 1/2 tsp. (9g) salt

1 1/2 tsp. active dry yeast or instant yeast

 

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Put all  the ingredients into your machine in the order recommended by the manufacturer. Program the machine for basic white bread, and press Start. When the loaf is done, remove the pan from the machine. After about 5 minutes, gently shake the pan to dislodge the loaf, and turn it out onto a rack to cool. Store, well-wrapped, on the counter for 4 days, or freeze for up to 3 months.