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Category: Starches

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.

Instant Pot Herbed Mashed Potatoes

Instant Pot Herbed Mashed Potatoes

Instant Pot Mashed Potatoes

6-7 medium russet potatoes, peeled and chopped into 1-inch pieces

½ cup vegetable stock

½ cup milk

1 stick butter (8 tbsp.)

2 tsp. onion powder

1 tsp. granulated garlic

1 tbsp. Italian seasoning herb blend

Salt and pepper to taste

 

Place all ingredients into Instant Pot. Secure lid. Pressure cook on high for 9 minutes.  Allow pressure to release slowly. When pressure has released, remove lid carefully. Transfer entire potato mixture to stand mixer. Whip potatoes with a whisk, paddle, or mixer attachment. Adjust salt and pepper as needed.

Cast Iron Yorkshire Pudding

Cast Iron Yorkshire Pudding

Cast Iron Yorkshire Pudding

 

1½ cups all-purpose flour

¾ tsp. salt

3 eggs, room temperature

¾ cup water

½ cup beef drippings

¾ cup milk, room temperature

 

Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it’s the day before, cover and place in the refrigerator overnight). If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, prepare the mixture. Preheat oven to 400°F. Pour off drippings from roast beef and measure out desired amount (about ½ cup should do). Pour drippings into a 10” cast iron skillet and place into the oven until the drippings sizzle. Immediately pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut and serve immediately. Extra au jus or beef drippings can be poured on top for added flavor.

Skillet Corn Bread with Oregano and Roasted Pepper

Skillet Corn Bread with Oregano and Roasted Pepper

Skillet Corn Bread with Oregano and Roasted Pepper

 

Even if you’re not a big fan of corn bread, you will possibly like this one (and for corn bread lovers, this one is excellent). It’s moist, best fresh from the oven but also good reheated. Serve it with soup or salad, or as a bread with a main course.

 

1 medium poblano chili pepper or similar roasting pepper

2 C. cornmeal

1 1/2 C. all purpose flour

1/4 cup sugar

1 1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. ground black pepper

3 eggs

1 cup buttermilk

1 T. minced fresh oregano

1/4 cup (1/2 stick) butter

 

Char poblano chili over open flame on barbecue grill or in oven under broiler until completely blackened on all sides. Place pepper in paper bag to steam, 15 minutes. Peel, seed, and finely chop chili. Preheat oven to 375°F. Mix cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper in large bowl to blend. Whisk eggs and milk in medium bowl to blend. Mix in poblano chili and oregano. Combine egg mixture and dry ingredients, mixing lightly. Melt butter in 10-inch-diameter heavy skillet over medium heat, swirling to coat bottom and sides of skillet until butter is sizzling. Immediately spread batter evenly in skillet and put in oven. Bake until corn bread is golden brown around edges and tester inserted into center comes out clean, about 30 minutes. Cut bread into wedges and serve warm from skillet

Sweet and Spicy Three Bean Salad

Sweet and Spicy Three Bean Salad

Sweet and Spicy Three Bean Salad

 

1 15-ounce can organic cannellini beans drained and rinsed

1 15-ounce can garbanzo beans drained and rinsed, chickpeas

1 cup frozen shelled edamame thawed

1/2 cup fermented ginger orange carrots

1 medium jalapeño seeded and chopped

1/4 cup chopped fresh cilantro

1/4 cup  Raw Apple Cider Vinegar

1/4 cup avocado oil

2 T. Honey

1/2 tsp. Sea Salt

1/4 tsp. Black Pepper

 

In a large bowl, combine the cannellini beans, garbanzo beans, edamame, carrots, jalapeño, cilantro, vinegar, oil, honey, salt, and pepper, and mix well. Refrigerate, covered, for a minimum of 3 hours, or preferably overnight, for the flavors to blend. Enjoy.

One-Dish Speedy Couscous

One-Dish Speedy Couscous

One-Dish Speedy Couscous

 

12-oz. pkg. couscous, uncooked

2 c. cooked chicken, diced

1 zucchini, chopped

1 stalk celery, thinly sliced

1 carrot, peeled and grated

2 C. orange juice

1/4 C. fresh basil, chopped

2 green onions, finely chopped

1/2 tsp. salt

1/2 tsp. pepper

 

Combine couscous, chicken and vegetables in a large serving bowl; set aside. Bring orange juice to a boil in a saucepan over medium heat; stir into couscous mixture. Cover tightly with plastic wrap; let stand for 5 minutes. Sprinkle with remaining ingredients. Stir gently until evenly mixed. Serves 4.

Wild Mushroom and Chestnut Stuffing

Wild Mushroom and Chestnut Stuffing

Wild Mushroom and Chestnut Stuffing

For a 20-25 pound turkey

 

6 C. Brioche, Cut into ½ Cubes

6 Challah Bread or Pane Di Me, Cut into ½ Cubes

8 T. Unsalted Butter

6 Large Garlic Cloves, Minced

½ Cup Finely Chopped Shallots

1 Cup Finely Chopped Onion

1 Cup Finely Chopped Celery

4  Pounds Mix Fresh Wild Mushrooms, Cleaned, Trimmed and Sliced

1 oz. Dried Porcini Mushrooms, reconstituted in 1 C. Water, Drained, Finely Chopped, Liquid Reserved

2 Tsp. Coarse Sea Salt

1 Tsp. Freshly Ground Black Pepper

1 Cup Finely Chopped Flat Leaf Parsley

2 C. Roasted Chestnuts, Coarsely Chopped

8 Large Eggs

1 Cup Heavy Cream

1 Cup Homemade Chicken Stock or Canned Low Sodium Chicken Broth

½  Cup of the Reserved Porcini Liquid, Strained Through Cheesecloth to Remove Sand

1T. Dried Rubbed Sage

 

Preheat oven to 225°F. Divide the bread cubes between two rimmed half-sheet pans in 1 layer on each pan. Bake for 20 minutes, stirring the cubes half way through the baking time. Turn oven off and allow bread cubes to dry in oven for at least an hour. Remove from oven and place in a large bowl. At this point you can cover the bread cubes in the bowl with foil. The bread cubes can sit overnight on the counter. Melt the butter over medium high heat and in a large heavy skillet, sauté the garlic, shallots, onion and celery, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add mushrooms, salt, and pepper and cook until liquid mushrooms give off has almost evaporated, about 15 minutes. Add parsley and chestnuts and cook, stirring about 2 minutes. Remove from heat and cool slightly. Whisk together, eggs, chicken stock, reserved porcini liquid, cream and sage in a large bowl. Stir in mushrooms and bread cubes until coated with the liquid. Gently fold the ingredients together. Cool completely and refrigerate overnight. Loosely stuff the cavity and neck of the turkey just before putting the turkey in the oven. Place the rest of the stuffing in a ceramic 9″ x 13″ baking dish. Cover the dish with foil and bake the stuffing in a 350ºF pre-heated oven for 45 minutes. Remove the foil and bake until a slight crust forms on top and is cooked all the way through, about 20 minutes longer.

Mushroom and Ricotta Bruschetta

Mushroom and Ricotta Bruschetta

Mushroom and Ricotta Bruschetta

1 cup ricotta cheese

1 egg

1 lemon, zested

½ tsp. salt

1 pinch freshly ground black pepper, or to taste

1 pinch red pepper flakes, or to taste

4 slices French bread, toasted

1 T. olive oil

1 T. butter

1 T. olive oil

16 large white mushrooms, sliced

¼ cup green onions, chopped

¼ cup Marsala wine

½ cup chicken broth

2 tsp. lemon juice

2 T. chopped Italian parsley

1 T. butter

salt and freshly ground black pepper to taste

 

Preheat oven to 425 degrees F (220 degrees C). Mix ricotta, egg, lemon zest, 1/2 tsp. salt, black pepper, and red pepper flakes in a bowl until smooth. Place toasted bread slices on a baking sheet. Sprinkle with 1 T. olive oil and evenly divide ricotta mixture atop 4 bread slices. Bake in the preheated oven until cheese is browned, about 12 minutes. Heat butter and 1 T. olive oil in a large skillet over medium-high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes. Add green onions; cook and stir until softened, 2 to 3 minutes. Stir marsala wine into mixture and cook until reduced by half, about 1 minute.  Reduce heat to medium-low. Add chicken stock and lemon juice to skillet; cook until liquid has evaporated. Reduce heat to low. Stir in parsley and butter. Season with salt and black pepper to taste.  Spoon mushroom mixture equally atop 4 slices of ricotta-topped bread slices.

Lemongrass Rice

Lemongrass Rice

Lemongrass Rice

 

1 C. basmati rice

handful of lemongrass stalks obtained from 1 to 2 lemon grass stems

1.75 C. to 2 of water

salt (optional)

a few drops of sesame oil (optional)

 

Clean wash and soak the rice in water for 15 to 20 mins. Then drain the rice and keep aside. Rinse the lemongrass stem first. Chop the lemon grass stem. In a pressure cooker add the rice and lemongrass stalks. Add water, salt and sesame oil. Pressure cook for 2 to 3 whistles on a low to medium flame. I have kept the rice grains slightly sticky as that’s how we like this rice with thai curries. If you want separate grains then cook for 2 whistles. When the pressure settles on its own, remove the lid. Fluff and discard the lemongrass stalks before serving. Serve the aromatic lemongrass rice hot with your choice of any thai vegetable dish or stir fried dish.

Roasted Fennel, Tomatoes and White Beans

Roasted Fennel, Tomatoes and White Beans

Roasted Fennel, Tomatoes and White Beans

 

2 large fennel bulbs (fronds not needed but can be chopped and used to garnish, if desired)

1/3 cup extra-virgin olive oil plus more for drizzling

2 tsp. coarse kosher salt, divided

2 pints cherry tomatoes or other small tomatoes (whatever is sweetest and ripest)

2 T. chopped fresh oregano leaves, from 4-5 stems (or 2 tsp. dried oregano)

5 large garlic cloves, thinly sliced

1/4 tsp. Aleppo pepper or dried crushed red pepper flakes

1/4 tsp. freshly ground black pepper

2 15-ounce cans Cannellini beans (white kidney beans), drained

3 T. chopped flat-leaf parsley leaves or chopped fennel fronds, optional garnish

 

Preheat oven to 425°F. Trim the fennel so you are left with just the white bulb. Cut the bulb in half vertically, from bottom to top, and then cut each half into 1/2-inch-wide wedges, slicing through the core, which will help keep the leaves attached to the wedge. If your fennel has fronds, you can chop them up to use as a garnish. Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges, arranging them in single layer. Sprinkle with 1 tsp. of salt and cook, turning occasionally, until fennel begins to brown and soften, 10 minutes or so. Add tomatoes, oregano, garlic, red pepper, remaining tsp. of salt and black pepper. Fold together gently using a spatula. Transfer the skillet to the oven. Bake fennel and tomatoes until soft, about 20 minutes. Remove the skillet and gently mix in the drained beans; then bake for 5 minutes longer, to heat through. Divide the mixture among large shallow bowls. Drizzle each bowl with a tsp. of extra virgin olive oil, and sprinkle with coarse salt, black pepper and chopped fennel fronds or parsley. Serve warm or at room temperature.

Herbed Braided Breadsticks

Herbed Braided Breadsticks

Herbed Braided Breadsticks

 

1 – 1.25 C. all-purpose flour

1 package active dry yeast

1 T. snipped fresh rosemary, thyme, and/or oregano

¼ tsp. coarsely ground black pepper

¾ C. milk

2 T. butter or margarine

1 T. sugar

½ tsp. salt

1 C. semolina pasta flour*

1 egg white

1 T. water

 

In a large bowl stir together 3/4 C. of the all-purpose flour, the yeast, rosemary, and pepper. In a small saucepan heat milk, butter, sugar, and salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in semolina flour. Let stand for 1 minute. Stir in as much of the remaining all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in a lightly greased large bowl, turning once to grease surface. Cover; let rise in a warm place until nearly double in size (45 to 60 minutes).  Punch down dough. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Line a baking sheet with foil; grease foil. Roll one dough portion into a 10×9-inch rectangle. Cut lengthwise into 24 strips. For each breadstick, pinch together ends of three strips; braid the dough strips. Pinch the other ends together. Tuck under the thin, pinched ends.** Place on the prepared baking sheet. Repeat with remaining dough portion. Cover; let rise in a warm place until nearly double in size (about 30 minutes). Preheat oven to 350°F. In a small bowl beat together egg white and the water. Lightly brush egg white mixture on breadsticks. Bake for 15 to 20 minutes or until golden. Serve warm.  *Tip: Instead of semolina flour, you can use 3/4 C. all-purpose flour plus 1/4 C. yellow cornmeal.

Roast Parsnips with Pumpkin Seed Green Onion Pesto

Roast Parsnips with Pumpkin Seed Green Onion Pesto

Roast Parsnips with Pumpkin Seed Green Onion Pesto

3 lbs. (1.36 kg) of parsnips, peeled, trimmed, cut into bite sized pieces

3 T. (45 mL) of olive or vegetable oil

1/2 tsp. (2.5 mL) of sea salt

lots of freshly ground pepper

 

1 cup (240 mL) of pumpkin seeds

1 bunch of green onions (7 or 8 stalks)

1/4 cup (60 mL) of your very best olive oil

2 to 3 ounces (56 to 85 g) of authentic Parmesan cheese

 

Prepare and preheat your oven to 375°. Turn on your convection fan if you have one. Begin with the parsnips. Toss them with the oil, salt and pepper until they’re evenly seasoned. Transfer the works to a casserole dish or small roasting or baking pan. Roast, stirring occasionally, until lightly browned and delicious, about 1 hour. Meanwhile make the pesto. Measure the ingredients into your food processor and process until a smooth yet slightly chunky pesto emerges. When the parsnips are done roasting stir or toss in the pesto until evenly mixed.

Casserole Queens Dill Bread

Casserole Queens Dill Bread

Casserole Queens Dill Bread

The recipe calls for a casserole dish, but we love using our cast-iron skillet. It gives the bread a more rustic feel—so homey and comforting. The incorporation of dill seed gives each wedge a delightfully herbal pop, making it a nice complement to most any meal.

 

Cooking spray

¼ C. (½ stick) unsalted butter

2 C. small-curd cottage cheese

½ C. whole milk

2 (¼-ounce) packages dry yeast

4 to 4½ C. all-purpose flour

¼ C. sugar

1 small onion, finely chopped

2 large eggs

4 tsp. dill seed

2 tsp. salt

½ tsp. baking soda

 

Spray a 9 × 13-inch casserole dish with cooking spray. In a medium saucepan set over medium heat, melt the butter. Remove the pan from the heat and stir in the cottage cheese and milk. Sprinkle the yeast over the mixture and gently stir to dissolve. Let sit for 10 minutes. In a large bowl, mix together the flour, sugar, onion, eggs, dill seed, salt, and baking soda. Add the yeast mixture to the flour mixture and mix just until incorporated. Don’t overwork. Cover the bowl with a damp towel and let the dough rise for 1 hour. Punch down the dough and transfer it to the prepared casserole dish. Cover and let rise for 40 minutes. Preheat the oven to 350°F. Uncover the dish and bake the bread for 30 to 40 minutes or until golden brown.

Pickled Pumpkin

Pickled Pumpkin

Pickled Pumpkin

 

1 lemon, zested

2 C. apple cider vinegar

2 C. sugar

1 cup water

1 inch peeled ginger, sliced thin

2 cinnamon sticks, broken

2 tsp. salt

5 C. peeled and cubed pumpkin

10 peppercorns

 

In a large pot, combine all ingredients except pumpkin and bring to a simmer to dissolve sugar. When sugar is dissolved add pumpkin and continue simmering until pumpkin is tender, about 15 minutes. When pumpkin is done cooking, ladle it into clean jars. Pour in hot brine to cover and put on lids. Once cool, tighten lids and refrigerate for at least a week (and up to three weeks). Pumpkin flavor and texture will improve over time

ABM Garlic Breadsticks

ABM Garlic Breadsticks

ABM Garlic Breadsticks

 

1 cup (227 gr) lukewarm water

2 T. milk (28 gr)

2 T. olive oil (27 gr)

1-1/4 tsp. table salt (7 gr)

1 T. (13 gr) granulated sugar

3 cups (360 gr) bread flour

2 tsp. (6 gr) instant yeast

 

1 clove of garlic (reduced from original recipe)

3 T. (43 gr) melted butter

1/2 tsp. Italian seasoning

Sprinkle of sea salt or Kosher salt

 

Place ingredients in order listed into bread machine pan saving back 1/4 cup of the water. Select the DOUGH cycle. After about 10 minutes, lift the lid as the machine continues to knead and add water 1 T. at a time, if necessary, until dough forms into a ball but remains tacky. When the cycle is completed and the dough has risen, remove it from the bread pan. Divide dough in half and shape it into two balls. Roll out each ball into a 7 x 9-inch rectangle. Use a pizza cutter or large sharp knife to cut each rectangle into 8 strips. See the picture above. Twist each strip to disguise imperfections and place side-by-side on a greased baking sheet or one covered with baking paper or a silicone mat. (See the notes if your breadsticks try to unravel.) Preheat oven to 400˚F. Allow breadsticks to rise until almost double.

Brush with the buttery glaze. Sprinkle with sea salt and bake for 15-16 minutes or until golden brown. Serve warm. Notes: Kitchen tip for twisted rolls: Better not to twist too many times or too tightly. Only 2-3 twists at the most, are needed. Also, if the dough is too thick, they will most certainly unravel as they rise. Sometimes when they are stubborn, I press down on the whole twist with the palm of my hand to sort of “imprint” the shape.

Armenian Olive Oil Dinner Rolls (Tset Keghkeh)

Armenian Olive Oil Dinner Rolls (Tset Keghkeh)

Armenian Olive Oil Dinner Rolls (Tset Keghkeh)

 

5 1/2 C. sifted all-purpose flour

1/4 cup warm water

1 pkg yeast

1 1/4 cup lukewarm milk

2 eggs, beaten

1 cup olive oil

1/4 cup sugar

1 tsp. salt

1 1/2 tsp. ground aniseed (optional)

1 1/2 tsp. baking powder

1/2 tsp. nigella seed (sev hoondig)

1 egg for glazing

 

In a large mixing bowl, sprinkle yeast over warm water. Add a pinch of sugar and allow to proof for a few minutes Add milk, eggs, oil, melted butter, sugar, salt, aniseed, black seed, and baking powder. Blend well. Mix in enough flour to form a soft dough. Knead on a floured surface until smooth. Place in an oiled bowl, cover and allow to rise 2 hours or until doubled in bulk.  Divide dough into 32 pieces and shape with oiled hands. Roll each piece into a rope approximately 12″ long. Wind into a flat pinwheel shape. Arrange on a greased baking sheet and allow to rise 1 hour. Brush tops with beaten egg.  Bake at 350°F for 20 minutes until golden brown.

Quinoa Atamalada

Quinoa Atamalada

Quinoa Atamalada

 

1 T. oil

½ onion, chopped

1 garlic clove, chopped

2 tsp. aji amarillo paste

1 cup quinoa

Salt and pepper

¼ cup evaporated milk

½ cup queso freso in cubes (or any white, fresh cheese)

2 T. parsley, chopped

 

Heat the oil in a saucepan, and saute the onion, garlic, and aji amarillo paste for a 3-5 minutes over medium heat. Stir constantly. Add the quinoa, stir well, and cover with water (about 4 times the amount of quinoa). Bring to a boil, and simmer for half an hour. If it dries out, add more water. It should have the consistency of a thick soup. Add salt and pepper. When ready, add the milk, cheese cubes and parsley.

Potato Cheddar Pierogis

Potato Cheddar Pierogis

Potato Cheddar Pierogis

½ pound Yukon gold potatoes, peeled and quartered

¼ C. shredded cheddar cheese

¼ C. plain Greek yogurt

2 T. unsalted butter, divided and softened

½ tsp. kosher salt

1 large egg, beaten with 1 tsp. water

32 round wonton wrappers, defrosted

1 T. olive oil

½ C. applesauce or sour cream, optional

 

Place potatoes in a medium heavy-bottomed saucepan. Add enough water to cover by 1-inch; bring to a boil over medium-high heat and cook for 15 minutes or until tender. Drain well. Mash potatoes in a medium bowl with cheese, yogurt, 1 T. butter and salt until smooth. Bring a large pot of water to a boil. Working with a few wonton wrappers at a time, fill with a heaping tsp. of potato mixture. Brush edges with egg wash and fold over to create a half moon shape. Press edges with a fork to seal tightly and repeat with remaining wrappers and filling. Cook in batches in boiling water for 2 minutes or until the pierogi floats. In a large skillet, heat remaining T. of butter and olive oil over medium high heat. Transfer half the cooked pierogis to the skillet and sauté 2 to 4 minutes or until golden on each side. Repeat with remaining pierogis and serve with a side of apple sauce and/or sour cream for dipping.

ABM Homemade Pretzel Bites

ABM Homemade Pretzel Bites

ABM Homemade Pretzel Bites

 

1 1/8 cups water 70 to 80 degrees F

3 cups all-purpose flour

3 T. brown sugar

1 1/2 tsp. active dry yeast

2 quarts water

1/2 cup baking soda

coarse salt

melted butter

 

In bread machine pan, place the first four ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 T. water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20-in. rope and cut into 1-2 inch bites. In a saucepan, bring water and baking soda to a boil. Drop pretzel bites into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels. Place pretzel bites on greased baking sheets. Bake at 425 degrees F for 8 minutes or until golden brown. Brush with melted butter. Sprinkle with salt.

ABM Rosemary Focaccia

ABM Rosemary Focaccia

ABM Rosemary Focaccia

 

1.25 cups water (between 100 – 115 degrees)

1/2 cup olive oil

2 tsp. salt

2 T. crushed rosemary (dried or fresh)

3 cups bread flour

1/2 cup cornmeal

1 T. yeast

1/4 cup shredded asiago or parmesan cheese (fresh is nice)

1 T. kosher salt – optional

1 T. crushed garlic – optional

 

Place ingredients in your bread machine per your appliance instructions. (But usually it is wet, dry, flour, yeast.) Turn on bread machine to dough cycle. When cycle is completed, turn dough on a well-floured surface and knead well to form a ball.  (It’s okay to knead this a little more than usual. I’ve found the more I knead it, the better the quality of bread at the end.)  Place dough on an oiled baking sheet or un-oiled baking stone. Pat dough into a rectangle that is 1/2 inch thick. Optional: Mix together kosher salt and crushed garlic and sprinkle on top of bread. Cover dough with cotton cloth and let rise for 30 minutes. In the meantime, preheat oven to 450 degrees.. Bake at 450 degrees for 10 minutes. Reduce oven heat to 350 degrees and back for an additional 10 minutes. Sprinkle Asiago or Parmesan Cheese on top and bake for 2 to 3 more minutes or until cheese is melted. 8. Remove from oven and place on baking rack and cool for 10 minutes.

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes

3 lbs russet potatoes peeled and quartered

3 garlic cloves peeled and smashed

1 cup low-sodium chicken

broth or water

1/2 cup half-and-half or whole milk

3 tbsp unsalted butter

1 tsp fine sea salt

ground black pepper

 

Combine the potatoes, garlic, and broth in the inner cooking pot. Lock the lid into place and turn the valve to sealing. Select Manual or Pressure cook and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, carefully turn the valve to venting to quick release the pressure. Drain the potatoes in a colander set over a large bowl, reserving most of the cooking liquid in the bowl. Transfer the potatoes to another large bowl and add the half-and-half and butter to them. Use a potato masher (or electric mixer) to mash the potatoes, adding the reserved cooking water a little at a time, until they are the texture you like. Season with the salt and pepper.

Cheddar Polenta Cakes and Brown Sugar Bacon

Cheddar Polenta Cakes and Brown Sugar Bacon

Cheddar Polenta Cakes and Brown Sugar Bacon

For the polenta:
4 cups low-sodium chicken broth
1 tsp. salt
1 cup polenta (medium- or coarse-ground cornmeal)
1 tsp. pepper
2 T. butter
1/2 cup grated cheddar
1/4 cup chopped Italian parsley, divided (optional)

For the bacon:

1 lb (450 g) bacon (about 16 slices)

1/2 cup brown sugar

Grease a 12-cup muffin tin. In a medium saucepan, bring the broth to a boil. Add the salt and whisk in the polenta. Simmer on low for 5 minutes, whisking frequently to get rid of any lumps. Once it forms a smooth paste, cover the pot and simmer for half an hour. Give the polenta a vigorous stir with a wooden spoon every 5 minutes. When the polenta is almost too thick to stir, take off the heat. Mix in pepper, butter, cheese and half the chopped parsley. Spoon the mixture into the prepared muffin tins. Let cool, uncovered, in the fridge for 2 hours or, ideally, overnight. Before serving, sprinkle the reserved parsley overtop. To make the bacon, preheat the oven to 425F (220C). Place an oven-safe metal wire rack on top of parchment paper in a baking sheet. Spread out the bacon evenly on the rack. Distribute the sugar over the bacon. Bake for 10 to 15 minutes or until browned and mostly crispy, depending on the thickness of your bacon. This can be made ahead and served at room temperature.

Charred Sweet Corn Fritters

Charred Sweet Corn Fritters

Charred Sweet Corn Fritters

3 T. unsalted butter

1 ear sweet corn, husk removed and washed

Vegetable oil

1 C. all-purpose flour

1/2 C. stone-ground cornmeal

3 T. sugar

1 tsp. baking powder

1/2 tsp. Old Bay

1 tsp. salt

1/2 C. plus 2 T. whole milk

3/4 C. shredded Monterey Jack (cheddar would work great, too!)

Buttermilk Ranch Dressing

 

In a small skillet over medium-low heat, melt the butter. Watching it carefully and stirring on occasion, continue cooking the butter as it transforms from yellow and foamy to golden brown with brown speckles throughout. Remove the pan from the heat and pour the brown butter in a ramekin. Cool the butter to room temperature. (This is a particularly important step because if you add warm butter to the cold milk, the butter will seize. If this happens, warm the milk and butter mixture until the butter remelts.) Rest the corn on the grate of your gas stove and turn the heat to medium. Char the corn on all sides, rotating it every 30 seconds or so. Cut the kernels off the cob and set them aside. Heat 4-inches of oil in a heavy-bottomed pot to 325 degrees F. In a medium bowl, combine the flour, cornmeal, sugar, baking powder, Old Bay and salt. In a measuring C. or small bowl, measure out the milk and the cooled melted butter; whisk until thoroughly combined. Add the milk mixture to the dry ingredients and mix until just combined. The mixture will be thick. Fold in the charred corn kernels and cheese. Using a 2-ounce ice cream scooper, drop scoops of batter into the hot oil. Cook the fritters for 3-4 minutes, flipping them at the 2 minute-mark, until they’re golden brown on both sides. Transfer them to a bed of paper towels to drain. Serve with honey or buttermilk dressing.

Potato Salad with Avocado and Garlic Scapes

Potato Salad with Avocado and Garlic Scapes

Potato Salad with Avocado and Garlic Scapes

 

10-12 new white potatoes, cut into large bite-sized pieces

2 T. rice vinegar

1/2 medium purple onion, finely chopped

6-8 garlic scapes, thinly chopped

1/2 tsp. salt

1 ripe avocado, mashed

1/3 cup mayo

1/2 tsp. mustard powder

1 T. lime or lemon juice

1 T. fresh cilantro, chopped

fresh ground pepper to taste

 

Cut potatoes and boil in water for about 20 minutes, or until just tender. Drain and place in a large bowl. Add vinegar, onion, garlic scapes & salt. Mix gently. Chill until cooled. In a medium bowl, mash avocado. Add mayo, mustard powder & lime juice. Stir. Add to potatoes. Top with cilantro & black pepper.

Frugal Bones & Beans

Frugal Bones & Beans

Frugal Bones & Beans

 

Olive Oil

1 Onion, chopped

Leftover Bone (chop, duck, shank, whatever is on hand)

2-3 slices Bacon, raw or cooked

Splash of Vermouth or White Wine

2 C. dried Cannellini Beans or Other Large Beans, soaked overnight and drained

6-8 Sage Leaves, torn

2 T. Salt

Salt & Pepper to taste

 

Cover the bottom of the large stockpot with a layer of olive oil and set over medium heat.  Cook and stir onions until soft, about 5-7 minutes.  Add leftover bone and bacon.  Cook until the bottom of the stockpot is brown, by leaving over the heat and not stirring often.  You are looking for a golden caramelization in the bottom of the pan.  Deglaze with a splash of vermouth, stirring to scrape up the brown bits.  Add beans and cover with water by 1 ½ inches. Add sage and bring mixture to a boil.  Stir in salt.   Reduce heat to simmer and cook until the beans are soft and can be mashed with the back of a spoon, 1-2 hours.  Most of the water will be absorbed by this time.  Season with salt and pepper to your liking.  Garnish with fresh parsley, if desired.  You can store in fridge 3-5 days.  You can also mash and store the mash in the freezer to use later in a white bean dip (add mashed roasted garlic and a squeeze of lemon).  You can refresh leftover beans by adding a hand to warmed chicken or vegetable stock with some sautéed celery, carrot and onion.