Browsed by
Category: Starches

Yorkshire Puddings with Thyme

Yorkshire Puddings with Thyme

yp1 tsp. kosher salt

1 C. all-purpose flour

1 1/4 C. milk

3 eggs, beaten

2 tsp. chopped fresh thyme leaves

1/4 C. reserved pan fat from Roast Beef

 

Cook’s note: olive oil can replace cooking fat if none is available. Sift the salt and the flour into a large bowl. Add half the milk and all the eggs into the flour mixture and whisk until smooth. Whisk in remaining milk, and then the thyme. Cover; let batter sit at room temperature, for at least 30 minutes, ideally 45 minutes. Heat oven to 450 degrees F. Divide the rendered beef fat or oil, 1/4 C. total, between a 12-C. nonstick muffin tin or 12-hole Yorkshire pudding tray. Heat in oven until the fat is almost smoking hot. Place a baking sheet on the bottom rack of the oven to catch any fat drippings – this will help prevent any oven fires! Uncover batter and whisk one more time. Pour batter into each C., about 3/4 full and immediately place back into the oven. The batter will sizzle when being poured into the hot fat. Bake in the oven for approximately 20 minutes or until risen and golden brown in color. Turn oven off and leave puddings in the oven for just 5 more minutes to help set. Remove puddings and serve while hot and puffed.

*I LOVE THESE*

 

Yield:

Calories:

Fat:

Fiber:

 

 

Sunrise Popovers

Sunrise Popovers

4 T. Vegetable Shortening

1 1/3 C. Unbleached Flour

1/2 tsp. Salt

2/3 C. Milk

2/3 C. Water

4 Eggs

1/2 C. Cheddar; Sharp, Shredded

 

Preheat the oven to 375 degrees F. Place eight 6oz custard cups on a large baking sheet. Spoon 1 1/2 tsp. of shortening into the bottom of each custard cup and set aside. Combine the flour and salt in a large bowl, and then gradually stir in the milk and water until well blended. Beat in the eggs, 1 at a time, beating until smooth after each addition. Fold in the cheddar cheese. Place the baking sheet with the custard C. in the preheated oven for 3 to 5 minutes until the shortening melts and the custard C. are hot. Fill the custard C. 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown. If not golden brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot.

 

 

Yield:

Calories:

Fat:

Fiber:

Pepper Spice Bread

Pepper Spice Bread

1 package yeast

3 C. bread flour

1/2 tsp. salt

1/4 C. sugar

1/4 C. instant nonfat dry milk

1/4 C. soft butter

1 egg

2 T. honey

2 T. corn syrup

1/4 C. pecans, (or other nuts)

1/2 tsp. freshly ground black pepper

1 tsp. whole anise seeds

1/4 tsp. cinnamon

1/4 tsp. allspice

3/4 C. very warm water

Put in all ingredients in the order recommended by manufacturer, select white bread and push start.

 

Mashed Potatoes with Gouda and Bacon

Mashed Potatoes with Gouda and Bacon

potato8 slices bacon

5 large green onions, finely chopped

3 lbs. russet potatoes, peeled and cubed

1/2 cup sour cream

1/4 cup butter

1/3-1/2 cup milk (to desired consistency)

2 cups (about 8 oz.) smoked gouda, grated

Salt and freshly ground black pepper, to taste

 

Butter a 9×13 baking dish. Cook bacon until browned and crisp. Transfer to paper towels to drain. Chop bacon. Place in a medium bowl and add green onions; toss to combine. Place potatoes in a large pot and add enough water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until tender, 15-20 minutes. Drain. Add the sour cream, butter, and milk to the pot. Using a potato masher, mash until almost smooth. Add more milk to thin if necessary. Stir in 1 1/2 cups smoked gouda and 1 cup of the bacon-onion mixture. Season to taste with salt and freshly ground black pepper. Spread in the prepared baking dish. Top with remaining cheese.  Preheat oven to 375 F and bake for about 30 minutes until the edges are bubbling and the top is golden. Top with the remaining bacon-onion mixture and serve.

Olive Oil and Fennel Bread sticks

Olive Oil and Fennel Bread sticks

3/4 C. Warm Water

3/4 C. Warm Beer

1 pt Dry yeast

3/4 C. Olive Oil

1 T. Fennel seeds

1 1/2 tsp. Salt

4 1/2 C. Flour (approximately)

 

Glaze:1 Egg

1 T. Water

 

Dissolve yeast in warm water and warm beer for 10minutes or until very foamy. Add olive oil, salt and fennel seeds. Mix in 3 1/2 cups flour and knead until smooth and elastic adding more flour as needed to prevent stickiness. Place dough in oiled bowl, cover and let rise double. Punch down dough and divide into 12 balls and divide each ball into 4 pieces. Roll each piece into a long rope and place on greased baking sheets at least 1 inch apart. Brush with egg glaze. Bake immediately, 350 until golden about 30minutes. Note: I also like to sprinkle on rosemary, anise or other seeds on the dough. Plus I make my bread sticks larger by dividing the 12 balls of dough in 2 or 3 pieces instead of 4. And I also like to brush on extra virgin olive oil instead of the egg wash over the breadsticks prior to baking them then you have to turn them over during baking and brush more oil on them to brown the other side.

 

Kartoffelpuffer

Kartoffelpuffer

2 lb. potatoes, peeled and quartered

1 large onion, quartered

1/2 C. milk

1/2 – 1 C. flour (use 1/2 C. flour with drier potatoes; up to 1 C. with more watery potatoes

2 tsp. salt

2 eggs

Vegetable oil

 

Grate potatoes and onion into a bowl.  Add milk, then stir in flour, salt, and eggs.  Mix well. In a large, heavy skillet heat 1/2 inch frying oil until hot.  Drop potato batter (1/4 C. per pancake) into skillet and fry until golden brown and crisp on both sides.   Drain on a paper towel.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Dark Pumpernickel

Dark Pumpernickel

1 1/3 C. Warm Water

2 2/3 T. Vegetable Oil

4 T. Molasses

2 T. Unsweetened Cocoa

4 tsp. Brown Sugar

11/2 tsp. Instant Coffee Granules

11/2 tsp. Salt

21/2 tsp. Caraway Seeds

3/4 C. Rye Flour

3/4 C. Whole Wheat Flour

2 C. Bread Flour

1 tsp. Yeast

 

I don’t think that this recipe is tried and true.  May need to play with the ingredient measure.  Add ingredients to ABM in order recommended by manufacturer.  Bake on regular/basic cycle.

 

Corn Pudding

Corn Pudding

2 tsp. olive oil
1 small onion, diced
2 cloves garlic, chopped
4 C. fresh corn (about 10 ears)
3 eggs

1/2 C. flour
1 C. half-and-half

1 tsp. chopped fresh basil

1/2 tsp. cracked black pepper

Salt to taste

1/4 C. grated Parmesan cheese

1/4 C. grated Gouda cheese

1/2 C. grated sharp Cheddar cheese

 

Preheat oven to 350°. In a medium-size sauté pan, heat olive oil until very hot. Add onion and garlic and sauté until you can smell the aroma, 1 to 2 minutes. Add corn and sauté just to coat with the olive oil. Remove from heat and place in a large bowl to cool.  While corn is cooling, in a small bowl whisk together eggs, flour, half-and-half, basil, pepper, and salt until well blended. Pour over cooled corn and mix well. Combine cheeses in a separate bowl. Pour corn mixture into a well-greased 9 by 9-inch baking dish, top with the cheeses, and bake for 35 to 45 minutes, or until top is golden brown and custard is set. Serve the pudding warm.

 

Cheesy Mushroom Pull Apart Bread

Cheesy Mushroom Pull Apart Bread

bread12 oz. sliced mushrooms
1 T. butter
1 T. chopped fresh thyme

1 unsliced loaf sourdough bread
12 ounces Provolone cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds

Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes. Set mushrooms aside and allow to cool. Preheat oven to 350 degrees.  Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving. Place loaf on a foil-lined baking sheet. Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.
Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.

Bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted.

 

Garlic Chives Bubble & Squeak

Garlic Chives Bubble & Squeak

2 C. cooked, mashed Potato

½ C. Cabbage or Kale, cut into fine slices

4 oz. Cheddar, grated

1 Egg, beaten

2 T. Garlic Chives, finely chopped

Nutmeg

Salt & Pepper

Flour, to coat

Light Olive Oil

2 Garlic Chive Flower Heads, optional, to garnish

 

Mix together potato, cabbage, cheese, egg, chives and nutmeg; season with salt and pepper to taste. Divide and shape into 8 patties. Chill for an hour in the refrigerator. Once cold, coat each patty in flour. Heat oil in a frying pan until quite hot. Gently lower patties into the oil and fry about 3 minutes on each side. Carefully remove from pan; patties are prone to fall apart. Drain on paper towels and serve hot scattered with chive flowers if available.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

First People’s Quinoa with Almonds

First People’s Quinoa with Almonds

4 C. water

2 C. quinoa

1 1/4 C. slivered almonds

2 tsp. salt

2 T. fresh lemon juice

2 tsp. paprika

2 tsp. cumin powder

4 T. Butter

2/3 C. dried apricots (unsulphured and chopped)

1/2 C. red onion

1/2 C. shallots (minced)

1 C. red bell pepper (seeded and chopped)

 

In a medium saucepan, bring water to a boil. Stir in pre-rinsed quinoa and cover the pot. Let simmer for 10 minutes. Remove from heat and let quinoa remain in the covered pot for another 20 minutes or so.  Transfer cooked quinoa into a large mixing bowl. Fluff with a fork every few minutes so heat escapes (this helps prevent sticky quinoa). Let cool for 15 minutes. Sauté the minced shallots and red bell pepper in one T. butter. Add the remaining ingredients to the quinoa and mix until well incorporated. Garnish with greens.

 

Yield:

Calories:

Fat:

Fiber:

 

Cold Sesame Noodles

Cold Sesame Noodles

3 C. cooked Pasta

2 T. Tahini

1 T. Rice Vinegar

1 T. Tamari

1 T. Water

1 tsp Oriental Sesame Oil

1 Scallion (white + 2” green), finely chopped

 

In a jar mix tahini, vinegar, tamari, water and oil; shake well.  Pour dressing over noodles and allow to soak in for a while.  Toss in scallion; refrigerate overnight for best flavor.

 

Variations:  Add in one or more of the following:  1 C. cooked cubed chicken or ham, ½ C. chopped peanuts, 1 C. steamed broccoli florets, 1 C. sliced snow peas

 

From the brown bag lunch cookbook

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Parmesan-Cheddar Scallion Buns

Parmesan-Cheddar Scallion Buns

09_bake_vs212 cups warm water

2 tablespoons active dry yeast

2 1/2 teaspoons salt

1/3 cup sugar

2/3 cup nonfat dry milk

3 cups bread flour

3 cups all-purpose flour

1 /3 cup butter, softened

1 egg, beaten

 

1/4 cup butter, melted

3 cups Wisconsin Cheddar, grated

2 cups Wisconsin Parmesan, grated

2 cups scallions, chopped

1/2 cup flat-leaf parsley, chopped

 

Combine water and yeast and let sit for about 5 minutes, or until proofed. In the meantime, sift the salt, sugar, dry milk, 1 cup of bread flour, and 1 cup of all-purpose flour together into a large bowl.

Add yeast mixture, butter, and egg to the dry ingredients, and mix until smooth. Continue adding flour (about a half-cup at a time) until a soft but workable dough has formed. Knead dough on a well-floured surface for 8-10 minutes, adding more flour if dough begins to feel too sticky. Once the dough is smooth, place it in a well-oiled bowl and cover with plastic wrap or a damp tea towel. Leave it to rise for about an hour, or until doubled in size. Turn dough out on a well-floured surface and knead for a minute or two. Divide into 3 equal pieces. Cover 2 with plastic wrap or a tea towel, and begin rolling the other into a 9.5-x 15-inch rectangle. (If the dough is difficult to work with, just let it rest for a minute, until the glutens have relaxed.) Brush the surface of the dough with the melted butter, then cover with 1/3 of the Wisconsin Cheddar, Wisconsin Parmesan, scallions, and parsley, leaving a half-inch seam around the edge. Beginning with the long edge closest to you, roll the dough up, and press together at the seam to seal. Give the whole thing a good pat-down to ensure that the ingredients are secured in there, then slice into 8 pieces with a serrated knife. Repeat with the next two rounds of dough and the remaining filling. Grease two 9-x 13-inch baking dishes with butter. Arrange 12 rolls in each dish. Cover with plastic wrap or a tea towel, and let rise for another 30-40 minutes, or until rolls have risen to the point of almost touching. Preheat oven to 375 ° F. Bake rolls for 25 minutes, or until they begin to lightly brown. Let cool for 20-30 minutes before removing from the pan.

Bacon, Cheddar, & Scallion Bread

Bacon, Cheddar, & Scallion Bread

3 C. All-purpose flour
2 tsp. Double-acting baking powder
1 tsp. Baking Soda
2 T. Sugar

1 C. Finely chopped scallion

1 tsp. Freshly ground black pepper

1 1/4 tsp. Salt

1 1/2 tsp. Caraway seeds

1 lb. Lean bacon, cooked, drained, reserving 2 tablespoons of the fat, and crumbled

2 lg. Eggs

1 1/2 C. Milk

3 T. Dijon-style mustard

3 T. Vegetable shortening, melted and cooled

2 C. Coarsely grated extra-sharp Cheddar (about 1/2 pound)

bsc

Into a bowl sift together the flour, the baking powder, the baking soda, and the sugar. In a skillet cook the scallion with the pepper, the salt, and the caraway seeds in reserved bacon fat over moderately low heat, stirring, until it is soft and let the mixture cool. In a large bowl whisk together the eggs, the milk, the mustard, the shortening, and the scallion mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the Cheddar, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

 

Asparagus Fritters

Asparagus Fritters

2 lb. asparagus, cut in 1″ pieces blanched

1-1/2 C. flour

2 tsp. fresh grated parmesan cheese

1 pinch salt

1 pinch dried basil, oregano or thyme

4 eggs beaten

1 C. milk

 

Combine flour with freshly grated parmesan cheese, a pinch of salt, and a little pinch of an herb; beat the eggs and whisk in the milk. Combine wet ingredients with the dry and mix thoroughly. Fold the asparagus into the batter completely. In a frying pan, melt 1 tsp. butter with 1 tsp. vegetable oil. With a spoon, drop enough asparagus and batter into the pan to make fritters about 3″ in diameter. Cook a couple of minutes, or until the edges start to brown. Flip over and continue to cook for a couple minutes more, until done.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Bacon Cheddar Popovers

Bacon Cheddar Popovers

popovers1 2/3 cups fat-free milk

1 1/2 cup all-purpose flour

3 large eggs

1 tsp salt

1/4 tsp cayenne

1 1/2 cup shredded Cheddar cheese

1/2 cup finely chopped scallions (about 4 scallions)

2 teaspoons fresh rosemary, chopped

6 bacon strips, cooked crisp and coarsely chopped

 

Preheat oven to 450 degrees. Lightly spray a 12 cup popover or jumbo muffin pan with nonstick spray.

Combine milk, flour, eggs, salt, and cayenne in a bowl, beat well until smooth.  Stir 1 cup Cheddar, 2/3 of the chopped bacon, rosemary, and the scallions into batter. Spoon 1/3 cupfuls of batter into prepared cups. Sprinkle evenly with remaining Cheddar and bacon.  Bake popovers 15 minutes. Reduce oven to 375 degrees and bake until golden brown, an additional 10 minutes or so. Serve hot.  To prevent the popovers from deflating after coming out of the oven, bake them a little longer than you would think to, until they are starting to brown. To prevent the inside from getting soggy, stick a knife in the top of them as soon as they come out of the oven, to let steam escape.

 

 

 

 

Pasta with Red Wine, Shallots and Zucchini Sauce

Pasta with Red Wine, Shallots and Zucchini Sauce

For Pasta:

3 1/4 C. all-purpose flour

4 eggs

For Sauce:

2 small zucchini

2 1/2 oz butter

2 shallots, chopped

1/2 C. juices from a roast or beef stock

3/4 C. dry red wine

1/3 C. freshly grated parmesan cheese

Salt

 

FOR PASTA: Work the flour with the eggs to form a dough and roll out into a thin sheet. Cut the pasta into 2 in squares; roll each square around a pencil-shaped stick and then roll it over the comb (a rectangular wooden frame about 8×4 in with fine wooden strips across it positioned very close together). This gives the classic ridged macaroni. If you do not have a pasta comb you can roll the pasta over a cylindrical grater.  FOR SAUCE: Finely slice the zucchini, salt them and let them sweat for at least 30 minutes and then dry them. Melt 3 T. of the butter in a saucepan. Add half the shallots, the meat juices and wine; stir and cook over low heat. In a skillet, gently fry the remaining shallots and the zucchini for a few seconds in the remaining butter.  TO SERVE: Cook the garganelli for about 5 minutes and drain them when al dente. Add to the shallot and wine sauce and add the Parmesan. Serve. Garnished with the zucchini and shallots.

 

.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Sourdough Bread, Fennel and Sweet Sausage Stuffing

Sourdough Bread, Fennel and Sweet Sausage Stuffing

1 1-lb. loaf sourdough bread, cut into 1/2- to 3/4-inch cubes (about 16 C.)

1 3/4 lb. sweet Italian sausages, casings removed

5 to 6 T. butter

2 1/2 fennel bulbs, chopped

1 1/4 lb. onions, chopped

1 T. fennel seeds

1 1/4 lb. firm but ripe Bosc pears, peeled, cored, cut into 1/2-inch pieces

2 large red bell peppers, chopped

2 tsp. dried thyme

2 tsp. dried marjoram

2 tsp. dried rubbed sage

3/4 C. dry white wine

3/4 C. (about) canned low-salt chicken broth

Chopped fennel fronds (optional)

 

Preheat oven to 400°F. Spread bread on 2 large rimmed baking sheets. Bake until just golden, stirring occasionally, about 10 minutes. Transfer to very large bowl. Cook Italian sausage in large pot over medium-high heat until browned, breaking up pieces with back of fork, about 12 minutes. Using slotted spoon, transfer to small bowl. Melt 4 T. butter in same large pot over medium-high heat. Add chopped fennel, onions and fennel seeds. Sauté until fennel and onions are tender and golden brown, about 15 minutes. Reduce heat to medium. Add pears, bell peppers and herbs. Sauté until pears and peppers are just tender, about 10 minutes. Add wine and boil until most liquid evaporates, stirring occasionally, about 4 minutes. (Toasted bread cubes, sausage and fennel mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate sausage and fennel mixture.) Add sausage and fennel mixture to bread cubes. Season stuffing to taste with salt and pepper.

 

To bake stuffing in turkey:

Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 C., depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish and dot remaining stuffing with 1 T. butter before baking in dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.

 

To bake all of stuffing in baking dish:

Preheat oven to 350°F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 C. to 1 1/2 C..) Transfer stuffing to prepared dish and dot stuffing with 2 T. butter before baking. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer. Top with fennel fronds, if desired, and serve.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Whole Roasted Shallots and Potatoes with Rosemary

Whole Roasted Shallots and Potatoes with Rosemary

11 oz. shallots, peeled

1 1/2 lb. baby potatoes, washed and cut in half

3 T. extra virgin olive oil

2 T. balsamic vinegar

4 sprigs rosemary

Salt, to taste

Fresh ground black pepper, to taste

shallot

Preheat oven to 180°C/350°F/Gas 4. In a large baking tray mix the olive oil and balsamic vinegar and add the whole twigs of rosemary. Add the shallots and potatoes, stir so everything gets coated well. Season to taste with salt and pepper. Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, according to some reviews it might be worth checking after about 45 minutes. Stir once or twice while roasting.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Confetti Salad

Confetti Salad

2 C. Brown Rice, cooked

1 Can Whole Kernel Corn

1/2 C. Diced Green Pepper

1/2 C. Diced Red Bell Pepper

4 Green onions, chopped

1 tsp. Dried Thyme

1/3 C. Italian Dressing

 

Mix all the ingredients together except dressing.  Just before serving, drizzle with Italian dressing and toss well.

 

Yield:

Calories:

Fat:

Fiber:

 

Cornbread/Sausage Dressing With Dried Cranberries

Cornbread/Sausage Dressing With Dried Cranberries

stuffing12 C. of day-old cornbread (make 3 packages of cornbread mix and allow to cool overnight)

4 T. olive oil

4 T. fresh thyme leaves or 1 T. dried thyme

2 lb. bulk pork sausage

2 T. unsalted butter

3 C. chopped onions

6 stalks celery, chopped

1-2 C. dried cranberries or dried cherries

4 T. chopped fresh sage leaves or 2 tsp. dried sage

1/4 C. chopped parsley

2 C. chicken broth

Salt and pepper

 

Preheat oven to 350. Cut cornbread into 1-inch cubes and place in large mixing bowl with 2 T. of olive oil. Add 2 T. of fresh thyme (1/2 T. dried) to mixing bowl and toss cornbread to coat. Spread the cornbread out on baking sheets and bake at 350 until slightly toasted (about 15 minutes). Allow toasted cornbread to cool at room temperature for about 30 minutes, then return to bowl. While cornbread is cooling, brown bulk sausage over medium heat until cooked through/lightly browned. Use a slotted spoon to remove sausage from frying pan (or drain grease) and add sausage to mixing bowl. Heat remaining 2 T. of olive oil and butter over medium heat and add onion and celery. Sauté onions and celery for about 10 minutes. 0Add dried cranberries or cherries to onion/celery and sauté for about 5 minutes. Fold the mixture into the bowl with cornbread and sausage. Add the remaining thyme, sage, parsley to the mixing bowl and toss well with spatula. Drizzle the mixture with chicken broth to moisten and add salt and pepper to taste. Place into baking pan (s), cover with foil and cook for 25-30 minutes.

 

Yield:

Calories:

Fat:

Fiber:

 

Fat Free Crispy Potatoes

Fat Free Crispy Potatoes

potato4 pounds russet potatoes 

2 T. all-purpose flour 

Salt 

Preheat the oven to 450 degrees F.  Fill up a big pot (I use my pasta pot) about 1/2 full with cool water. Peel the skin off the potatoes, and cut them into evenly sized bite-size chunks (you want them sized slightly larger than the dice you find in board games). Place the potatoes in the water and season the water with several T. of salt, the same amount that you would add to pasta water. It’s important for the water to be salty so the potatoes are seasoned inside.  Bring the whole pot to a boil on high heat, with the lid on. Once the water is boiling, cook for an additional 4 minutes, with the lid off. Drain the potatoes, return the potato pieces to the pot (don’t put the pot back on the heat), and sprinkle over the flour. Put the lid back on the pan, and shake it up like crazy until the potato edges are banged up and the flour is nicely distributed.  Dump the potatoes onto a sheet pan and make sure they are in a single layer (don’t crowd the potatoes, or the edges won’t get crispy). Give it a good sprinkling of sea salt and whatever other seasoning you like, and they are ready to go into the oven. Roast for 30-45 minutes at 450 degrees F, but watch them carefully because the roasting time will vary depending on the size of your chunks. Enjoy

Wild Leek Biscuits with Cracked Coriander Seeds

Wild Leek Biscuits with Cracked Coriander Seeds

biscuit3/4 cup chilled buttermilk

3/4 cup thinly sliced ramps (approx. 25 grams)

1 1/2 cups all-purpose flour

2 tsp. baking powder

3/4 tsp. salt

1/4 tsp. black pepper

6 T. (3/4 stick or 85 grams) chilled unsalted butter, cut into pieces

1 large egg, beaten (for glaze)

1/2 tsp. coriander seeds, cracked

 

Preheat oven to 425°F/215°C.  Mix flour, baking powder, salt, and pepper in a large bowl. Add butter and break down the butter with your fingers, until a fine meal forms. You can also use a food processor for this if you wish. Add buttermilk/ramps stirring until dough forms. Turn dough out onto lightly floured surface and press out to 7-inch round, about 1/2 inch thick.  Using 2-inch diameter biscuit cutter dipped in flour, or a glass, cut out rounds. Gather dough scraps; press out to 1/2-inch thickness and cut out additional rounds. Transfer rounds to baking sheet lined with parchment paper. Brush biscuit tops with some of egg and sprinkle with cracked coriander seeds. Bake biscuits until golden brown (between 15-20 minutes). Serve warm with butter.

 

 

 

Orzo Salad with Marinated Mushrooms and Edamame

Orzo Salad with Marinated Mushrooms and Edamame

orzo1/2 C. white wine vinegar

1 T. brown sugar

1 T. fresh thyme leaves

2 1/2 T. olive oil

1 T. dry sherry

1 1/2 tsp. salt

1 tsp. dry mustard

1/2 tsp. freshly ground black pepper

2 garlic cloves, minced

1 bay leaf

7 C. quartered mushrooms (about 1 lb.)

2 C. frozen blanched shelled edamame (green soybeans), thawed

1 C. chopped red bell pepper

2 C. cooked orzo (about 1 C. uncooked rice-shaped pasta)

 

Combine the first 10 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Stir in mushrooms, edamame, and bell pepper; cook 1 minute. Place mushroom mixture in a large bowl; cool to room temperature. Discard bay leaf. Add pasta, and toss to combine. Cover and refrigerate overnight.

 

Yield:

Calories:

Fat:

Fiber:

 

Ramp-Sesame Pancakes with Miso Dipping Sauce

Ramp-Sesame Pancakes with Miso Dipping Sauce

leek_pancakes_jpg_492x0_q85_crop-smart1/4 cup all-purpose flour, plus more for rolling out

1 tablespoon toasted sesame seeds

1/2 teaspoon kosher salt

1 cup boiling water

About 20 ramps, white and pink parts finely chopped to yield about 1/3 cup

Bacon fat, peanut oil, or canola oil

 

For Miso Dipping Sauce

 

3 tablespoons yellow or brown miso paste

1 tablespoon rice wine vinegar or lemon juice

2 teaspoons honey

3 dashes toasted sesame oil

Freshly ground black pepper

Ground cayenne pepper (optional)

 

For the pancakes, combine the flour, sesame seeds, and salt in a medium bowl. Slowly pour in the boiling water, stirring with a fork to combine. The mixture will be thick and hard to work, but keep at it until its cool enough to start kneading by hand. If it’s too tacky, add in another tablespoon or two of flour until the dough is workable. Knead the dough for about 5 minutes, until smooth. Shape the dough into a ball and let it rest, covered with damp towel in the bowl, for 30 minutes. In the meantime, combine the ingredients for the miso sauce, adding in ground black pepper and cayenne to taste. Mix well. Keep covered and refrigerated until ready to use. When the dough has rested, divide it equally into 8 pieces. Roll each piece into a ball. On a lightly floured board, roll a dough ball out to a flat circle about 1/4-inch thick. Spread a heaping teaspoon of the ramps all over the dough. Starting at the edge of the circle, roll the dough up into a tight cigar. Coil the cigar into a snail or a cinnamon roll shape. Flatten the snail/roll and roll it out again to about 1/4-inch thick. Repeat with the rest of the dough. Heat a heavy-bottomed skillet over medium heat. When the pan is hot, add in a half teaspoon of bacon fat, peanut oil, or canola oil. Cook the pancake for 60-90 seconds on each side or until golden brown, adjusting the heat as necessary. Move the finished pancake into a warm oven until the rest of the pancakes are done. Repeat with the rest of the dough. Slice the pancakes into quarters and serve with the miso sauce.

Quick Cheese Bread with Bacon, Onion and Gruyere

Quick Cheese Bread with Bacon, Onion and Gruyere

5 slices Bacon

1/2 C. minced Onion

3 oz. Parmesan cheese, shredded on the large holes of box grater (about 1 C.)

3 C. (15 oz.) unbleached all-purpose flour

1 T. baking powder

1/4 tsp. cayenne

1 tsp. salt

1/8 tsp. ground black pepper

4 oz. Gruyere cheese, cut into 1/2-inch cubes

1 large egg, beaten lightly

3/4 C. sour cream

 

Chop 5 oz. (5 slices) bacon into 1/2-inch pieces and fry in a medium nonstick skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and pour off all but 3 T. fat from the skillet. Add 1/2 C. minced onion to the skillet and cook, stirring frequently, until softened, about 3 minutes; set skillet with onion aside. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a 9 by 5-inch loaf pan with non-stick cooking spray, then sprinkle 1/2 C. of the Parmesan evenly over the bottom of the pan. In a large bowl, whisk the flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in the gruyere, breaking up clumps; stir in bacon and onion. In a medium bowl, whisk together the milk, egg, and sour cream. Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape the batter into the prepared loaf pan; level the surface with a rubber spatula. Sprinkle the remaining 1/2 C. Parmesan evenly over the surface. Bake until deep golden brown and a toothpick inserted into the center of the loaf conies out clean, 45 to 50 minutes. Cool in the pan on a wire rack 5 minutes; invert the loaf onto the rack, turn right-side up, and continue to cool until warm, about 45 minutes. Cut into slices and serve.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Smashed Potato-Cheddar Cakes with Warm Cran-Apple Sauce

Smashed Potato-Cheddar Cakes with Warm Cran-Apple Sauce

smashed3 Golden or Red Delicious apples, peeled and chopped

2 tsp. lemon juice

1 C. apple cider

3 T. brown sugar

1/2 tsp.  ground cinnamon

1 C.  prepared whole berry cranberry sauce, store bought or homemade

3 C. smashed or leftover mashed potatoes*

Water or milk, as needed to thin potatoes

2 C. grated Cheddar

2 scallions, finely chopped

1/4 tsp. freshly grated nutmeg, eyeball it

Coarse salt and pepper

Drizzle vegetable oil

Butter pats

Paprika, to garnish, optional

 

Place apples, lemon juice, cider, sugar and cinnamon in a medium pot over medium high heat and cook down into a thick sauce, stirring occasionally, 15 minutes. Remove from heat and stir in cranberry sauce to warm through and combine.   Heat a large nonstick skillet over medium heat. Place potatoes and water or milk in a bowl and cover with plastic. Microwave 2 minutes on high to slightly reheat and loosen potatoes. Stir them up with the liquid to make them workable again. Combine cheese, scallions and nutmeg with potatoes and adjust salt and pepper.  Add a drizzle of vegetable oil and a pat of butter to your preheated skillet then score the potatoes and cheese mixture in half. Using the first half of the potatoes, make 6 (3-inch across and 1/2-inch thick) potato cakes and space them evenly around the pan. Cook the cakes until golden all over, 3 minutes per side, then remove and garnish with paprika, if using, and repeat with remaining ingredients.  Serve potato-cheddar cakes with warm cran-apple sauce for topping. * To make fresh smashed potatoes, cook off 2 1/2 lb. of small new skin potatoes until tender and smash them up with some milk or stock and butter, salt and pepper to taste.

 

Yield:

Calories:

Fat:

Fiber:

Celery Root French Fries with Remoulade Dipping Sauce

Celery Root French Fries with Remoulade Dipping Sauce

2 lb. whole celery root, peeled, and cut into 2-inch by 1-inch batons

1/2 C. flour, seasoned with 1 tsp. Essence, recipe follows

1 egg, beaten

1/2 C. bread crumbs, seasoned with 1 tsp. Essence, recipe follows

Salt and pepper

Oil, for frying

1/4 C. Parmesan

1/4 C. snipped chives

Remoulade Dipping Sauce:

1 C. prepared or homemade mayonnaise

2 T. minced celery

2 T. minced green onions

1 tsp. minced shallots

1 tsp. minced garlic

1 T. Creole mustard

2 T. ketchup

Salt and pepper

 

For remoulade: Combine all the ingredients in a mixing bowl and mix until incorporated. Season with salt and pepper. Set aside.  For the celery root French-fries: Lightly toss the celery root in the flour. Dip into the egg mixture, removing any excess. Turn into the bread crumbs, coating both sides completely. In a large sauté pan, heat the vegetable oil. When the oil is hot, add the celery root fries, carefully not to over- crowd the fries. Fry on one side until golden, about 2 to 3 minutes. Turn over and continue frying until done, about 2 to 3 minutes. Remove with a slotted spoon and place on a paper-lined plate. Spoon a small amount of the remoulade onto the plate and pile the fries in the center. Adjust seasonings with salt and pepper. Garnish with the Parmesan and chives.

 

Essence (Emeril’s Creole Seasoning):

 

2 1/2 T. paprika

2 T. salt

2 T. garlic powder

1 T. black pepper

1 T. onion powder

1 T. cayenne pepper

1 T. dried leaf oregano

1 T. dried thyme

 

Combine all ingredients thoroughly and store in an airtight jar or container.

 

Yields:

Calories:

Fat:

Fiber:

 

Brussels Sprout and Mushroom Ragout with Herb Dumplings

Brussels Sprout and Mushroom Ragout with Herb Dumplings

ragoutMushroom stock (about three C.)

4 tsp. olive oil

2 medium to large onions, sliced about 1/2 inch thick

3/4 lb. white, cremini, shiitake or a mixture of mushrooms, rinsed and sliced thickly on a diagonal

3 T. chopped parsley

1 T. chopped tarragon

1 plump garlic clove, minced

1/2 large lemon

1 lb. brussels sprouts, halved or quartered

 

Herb Dumplings:

1 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

3/4 C. milk, heated with 3 T. butter or oil

3 T. mixed chopped parsley and tarragon

1 egg

 

As mushroom stock simmers, bring a pot of water to boil for the Brussels sprouts.  Heat oil in a wide, nonstick skillet. Add onions and cook over medium heat, stirring frequently, until aromatic and nicely colored (about 12 minutes). Raise heat to high and add mushrooms, herbs and garlic to pan. Squeeze lemon juice over mushrooms and sauté until mushrooms are browned, 5-7 minutes, then reduce heat to low. To the pan of boiling water, add salt, then Brussels sprouts and boil until nearly tender, about 4-6 minutes. Drain. Add to pan of onions and mushrooms, and then add mushroom stock. At this point, you can turn off the heat until the dumplings are ready. Mix flour with baking powder and salt. Pour in milk, herbs and egg, and stir quickly together with a fork. Add the dumpling batter in spoonfuls to the ragout, making 12 small dumplings in all (you’ll have batter left over). Cover pan with tented foil, bring everything to a simmer and cook for 10 minutes. Serve in soup plates, with three dumplings in each bowl.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Beer-Cheese Triangles with Zesty Cheese Sauce

Beer-Cheese Triangles with Zesty Cheese Sauce

triangles2 C. Original Bisquick® mix

1/2 C. shredded Cheddar cheese (2 oz.)

1/2 C. beer

2 T. butter or margarine, melted

Sesame seed or poppy seed

Zesty Cheese Sauce (See Below)

 

Mix Bisquick mix, cheese and beer until soft dough forms; beat vigorously 20 strokes. Turn onto surface dusted with Bisquick mix; knead 5 times.    Roll dough into rectangle, 16×10 inches. Cut into 2-inch squares; cut squares diagonally in half. Spread with melted butter; sprinkle with sesame seed. Separate and place on waxed paper-lined cookie sheet. Freeze about 1 hour or until firm. Place frozen triangles in airtight container. Freeze up to 1 month.    To bake, heat oven to 450ºF. Place triangles on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. To cut the triangles easily, use a sharp knife or dough cutter and press down through the dough rather than using a back-and-forth motion. Serve with Zesty Cheese Sauce.

 

Zesty Cheese Sauce

8 oz. process cheese spread loaf, cut into cubes

1/4 C.  salsa (any variety)

1/4 C. refried beans

 

Heat all ingredients over low heat in 1 1/2-quart saucepan, stirring occasionally, until cheese is melted and sauce is hot.

 

Yield:

Calories:

Fat:

Fiber:

 

Flatbread with Arugula, Asparagus, and Fried Eggs

Flatbread with Arugula, Asparagus, and Fried Eggs

mare_flatbread_with_arugula_asparagus_and_fried_eggs_h1 cup (packed) fresh spinach (about 2 ounces)

1 cup (packed) arugula leaves (about 2 ounces) plus additional (for garnish)

1/2 cup plus 2 tablespoons extra-virgin olive oil plus additional (for brushing)

4 garlic cloves, coarsely chopped

1 cup (or more) warm water (110°F to 115°F), divided

1 tablespoon honey

2 1/4-ounce packets active dry yeast

3 cups all purpose flour

1/4 teaspoon coarse kosher salt

Cornmeal (for sprinkling)

8 ounces fingerling potatoes, cooked, cooled, cut crosswise into 1/3-inch slices

8 ounces asparagus; thin stalks cut into 1/2-inch pieces, thick stalks cut into 1/4- to 1/3-inch pieces

2 large ears of corn, husked, kernels cut from cobs

2/3 cup fresh peas or frozen peas, thawed

3/4 cup ricotta cheese (not drained)

8 large eggs

Parmesan cheese shavings

 

Place spinach in microwave-safe bowl. Sprinkle with water. Microwave until wilted, about 20 seconds. Drain, pressing on spinach to release liquid. Place spinach, 1 cup arugula, 1/2 cup oil, and garlic in blender. Blend until coarse puree forms. Transfer pesto to small bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Stir 1/4 cup warm water and honey in small bowl. Stir in yeast. Let stand until foamy, about 10 minutes. Place flour and coarse salt in stand mixer fitted with dough hook attachment. Add 3/4 cup warm water and yeast mixture. Mix on medium speed until dough comes together and pulls away from sides of bowl, adding more water by tablespoonfuls if too dry, about 2 to 3 minutes. Brush large bowl with oil. Form dough into ball. Place in bowl; turn to coat. Cover with plastic; place in warm draft-free area until doubled in volume, about 1 hour. Place pizza stone or baking sheet in oven (if using rimmed baking sheet, invert sheet, rim side down). Preheat oven to 500°F. Knead dough in bowl. Cover and let rise again until doubled in volume, about 45 minutes. Divide dough into 4 equal portions. Form each portion into ball. Place on floured work surface; cover with plastic wrap and let rest 10 minutes. Sprinkle rimless baking sheet with cornmeal. Working with 1 ball at a time, roll out dough on floured surface to 12×7-inch oval. Transfer to sheet. Spread 2 tablespoons pesto over dough, leaving 1/2-inch plain border. Sprinkle 1/4 of potatoes, 1/4 of asparagus, 1/4 of corn, and 1/4 of peas over pesto. Spoon three 1-tablespoon dollops ricotta over vegetables. Slide pizza onto stone; bake until crust is golden brown on bottom and around edges, 10 to 12 minutes. Meanwhile, brush nonstick skillet with oil; heat over medium heat. Crack 2 eggs into skillet; cook just until whites are set but yolks are still runny, about 3 minutes. Transfer pizza to work surface. Place 2 fried eggs atop pizza. Scatter shaved Parmesan and arugula leaves over. Cut pizza into wedges and serve. Repeat with remaining dough, pesto, potatoes, asparagus, corn, peas, ricotta, and eggs.

 

 

 

 

 

Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes

Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes

1 1-lb. loaf French bread, cut into 1 1/2-inch pieces

1 lb. asparagus, trimmed, cut into 1 1/2-inch lengths

6 large eggs

2 C. whole milk

2 tsp. salt

1 tsp. ground black pepper

2 C. grated Gruyère cheese

2 C. grated Swiss cheese

1 C. grated Parmesan cheese

1/3 C. chopped fresh chives

1/3 C. chopped fresh parsley

1/3 C. chopped fresh marjoram

 

Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out. Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool. Drain well. Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and herbs in medium bowl. Place half of bread in 13x9x2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces. Preheat oven to 375°F. Bake bread pudding until brown and puffed, about 45 minutes. Cool 10 minutes.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Double-Cheese Penne with Sausage & Hot Cherry Peppers

Double-Cheese Penne with Sausage & Hot Cherry Peppers

penneKosher salt

2 T. plus 1 tsp. extra-virgin olive oil

3/4 lb. dried penne or ziti

1 lb. sweet Italian sausage (4 or 5 links), casings removed

2 large cloves garlic, minced (about 2 tsp.)

1 can (28 oz.) whole peeled tomatoes

2 or 3 pickled Italian hot cherry peppers (from the jar), cored, seeded, and diced (about 1-1/2 Tbs.)

2/3 C. freshly grated Parmigiano-Reggiano (about 2-1/2 oz.); more for sprinkling

Freshly ground black pepper

8 oz. shredded low-moisture part-skim mozzarella (about 2 C.)

 

In a large covered pot, bring 4 quarts salted water to a boil. Lightly grease an 8×11-inch baking dish or 6 individual (1-1/2 C.) gratin dishes with 1 tsp. of the olive oil. Add the penne or ziti to the boiling water and cook until it’s just tender but still firm to the tooth, about 11 minutes. Drain the pasta well and return it to its cooking pot. Meanwhile, heat the remaining 2 Tbs. oil in a large straightsided skillet over medium-high heat. When the oil is hot, add the sausage, let it sit for a minute, and then start stirring and breaking it into bite-size pieces with the side of a slotted metal spoon. Cook until lightly browned, another 2 to 3 minutes. Transfer to a plate using the slotted spoon. Add the garlic to the pan, season with salt, and cook, stirring constantly, until it colors slightly, about 30 seconds. Add the tomatoes and their juices and cook at a rapid simmer, stirring occasionally and breaking up the tomatoes with the spoon, for 5 minutes so the sauce thickens slightly. Meanwhile, position an oven rack about 6 inches from the broiler element and heat the broiler on high. Stir the sausage and its juices, the diced peppers, and 1/3 C. of the Parmigiano into the sauce. Cook, stirring, until the sausage is cooked through, 3 to 5 minutes. Taste for salt and pepper. Pour the sauce over the cooked pasta in the pot and stir well. Spread the pasta and sauce evenly in the baking dish or gratin dishes. Sprinkle with the mozzarella and the remaining 1/3 C. Parmigiano. Put the baking dish or gratin dishes on a baking sheet and broil until the cheese melts and browns in places, 2 to 4 minutes. (check often to be sure they don’t burn). Serve immediately with more Parmigiano, if you like.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Whole Wheat Fusilli with Swiss Chard and Balsamic-Roasted Onions

Whole Wheat Fusilli with Swiss Chard and Balsamic-Roasted Onions

2 red onions, sliced lengthwise into thin wedges

2 T. balsamic vinegar, plus more later for serving, according to taste. (Use the best vinegar you can afford.)

Coarse sea or river salt

4 T. extra virgin olive oil

1 1/2 tsp. dry thyme

1 pound Swiss chard, trimmed (i.e. only use the leafy parts)

1 pound whole wheat fusilli

4 large garlic cloves, minced

2 T. pine nuts

fusiliHeat your oven to 350 degrees F. In a large bowl, toss the onion slices with the thyme, 2 T. olive oil, 1/4 tsp. salt and 2 T. balsamic vinegar. Spread the oven on a baking pan and roast them for 30 to 40 minutes, until they’re soft and caramelized. Stir them after 20 minutes of roasting. Bring a large pot of water to boil. Add 1 T. salt. When the water returns to a boil add the chard and cook for 2 minutes, or until wilted and tender. Using tongs, remove the chard from the water and drain in a colander. Bring the water to a boil again and cook the pasta according to the package instructions.  While the pasta cooks, heat the remaining 2 T. of olive oil in a large pan. Add the garlic and cook for about 1 minute over medium heat, just until it’s fragrant. Add the pine nuts and cook for 1 more minute. Add the swiss chard and 1/4 C. of the pasta water, then cook for about 5 minutes, stirring frequently. Add the roasted onion slices and cook until they are heated through. Drain the pasta and transfer it to a large serving bowl. Add the vegetable mixture and toss. Season with extra balsamic vinegar, if you like. Serve immediately.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Bread Stuffing with Ham, Pine Nuts, Mushrooms and Fennel

Bread Stuffing with Ham, Pine Nuts, Mushrooms and Fennel

 6 T. unsalted butter

1 large onion, chopped (about 1 1/2 C.)

1 large fennel bulb, fronds and stems removed, bulb chopped (about 1 1/2 C.)

10  ounces cremini mushrooms, cleaned and sliced thin

1 1/2 tsp. dried basil

1/2 tsp. ground black pepper

1 C. pine nuts, toasted

1/4 pound thinly sliced prosciutto, cut into thin strips

1/4 pound thinly sliced smoked ham, cut in half and then crosswise into thin strips

1/2 C. grated Parmesan cheese

1/2 C. fresh parsley leaves, chopped fine

1/2 tsp. salt

12  C. dried French or other white bread cubes

1 C. homemade turkey or chicken stock or canned low-sodium chicken broth

3 large eggs, lightly beaten

 

Melt the butter in a large skillet or Dutch oven. Add the onion and fennel and cook, stirring occasionally, over medium heat until soft and translucent, 6 to 7 minutes. Add the mushrooms and cook until the liquid they release has evaporated, about 10 minutes. Add the basil and pepper and cook for another minute. Transfer the contents of the pan to a large bowl.  Add the pine nuts, prosciutto, smoked ham, Parmesan, parsley, and salt to the bowl and mix to combine. Add the bread cubes.  Whisk the stock and eggs together in a small bowl. Pour the mixture over the bread cubes. Gently toss to evenly distribute the ingredients. Stuffing may be stored covered and refrigerated for up to one day. Reheat in a microwave safe pan or in a 325 degree oven before stuffing turkey. Place any stuffing that won’t fit in the bird in a greased 8 inch square baking dish. Drizzle 1/4 C. stock over the stuffing, dot with pats of butter, and cover with foil smeared with butter. Bake in a 400 degree oven for 20 to 25 minutes, remove the foil, and continue to bake until the stuffing forms a golden brown crust, about 15 minutes longer.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Mario Batali’s Chickpea Fries

Mario Batali’s Chickpea Fries

chickpea fries4 cups water

3 cups Chickpea Flour

4 cups Zucchini (grated; or 2 large Zucchini)

Olive Oil for deep frying

1 Lemon (cut into wedges)

Salt to taste

 

Place the zucchini in a colander and sprinkle with salt. Set aside for 15 minutes. Put the zucchini in a towel and wring out the liquid. Grease a baking sheet and place a sheet of wax paper or parchment paper on the bottom. Bring the water to a simmer over medium heat. Gradually pour in the chickpea flour while whisking constantly. Season with salt and pepper. Once all the flour is in, whisk rapidly until the mixture is thick and most of the lumps have been worked out, like a thick pancake batter, about 1 minute. Take care to adjust the heat to so the batter doesn’t boil or it will become too thick. Stir in the zucchini. Pour the mixture into the prepared pan and smooth out with a small spatula. Refrigerate until cool, about 1 hour. In a heavy bottomed pot, add olive oil to the pan for deep frying. Heat to 370 degrees F. Flip the set chickpea mixture on to a cutting boards, peel off the paper and cut into fries (approximately 3 x 1/2 inches).  Working in batches so as not to overcrowd the pan, add the fries. Cook 3 to 4 minutes, or until golden brown. Remove with a slotted utensil to a paper towel lined plate and season immediately with salt. Squeeze a few lemon halves over the fries and season with salt just before serving.

Tomato Pasta Salad with Sun-dried Tomato Dressing

Tomato Pasta Salad with Sun-dried Tomato Dressing

1/2 C. tomato juice

3 T. olive oil

1/4 C. red wine vinegar

1 1/2 tsp. cracked pepper

1 clove garlic, minced

2 T. each minced basil leaves and sun-dried tomatoes

Salt to taste.

 

Put all ingredients in a shaker bottle, and shake well. Drizzle over salad.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Green Chile Cheddar Braid Bread

Green Chile Cheddar Braid Bread

1 envelope active dry yeast
1/4 cup warm water
1/2 cup milk
1/4 cup soft butter or margarine
3 T. sugar
1 1/2 tsp. salt
1 1/2 tsp. ground cumin
3 1/2 cups all-purpose flour
Green Chile Filling (recipe below)
1/2 cup grated cheddar cheese

1 large onion, chopped
8 cloves fresh garlic, chopped
1 T. butter
2 cups cheddar cheese, grated
1 can diced green chile

In a large bowl of electric mixer, dissolve yeast in warm water. Blend in milk, eggs, butter, sugar, salt, and cumin. Blend in 2 cups flour, 1 cup at a time. Beat on medium speed of mixer 3 minutes, scraping bowl often. With heavy duty mixer (Kitchen Aid with Dough Hook or wooden spoon) blend in remaining flour to make a soft dough. Turn out onto floured board, and knead until smooth, 5 to 10 minutes. Place in greased bowl, turn over, and cover. Let rise in warm place until doubled, about 1 1/2 hrs. Meanwhile, prepare Green Chile Filling. When dough has risen, punch down and turn out onto floured board. Roll to a 9 X 30-inch rectangle. Crumble filling over dough to within 1 inch of edges. Starting from long side, roll up tightly. Moisten edge with water and pinch together firmly to seal. Using a floured sharp knife, cut roll lengthwise in halves. Carefully turn cut sides up. Loosely twist the two strips together, keeping cut sides up. Transfer to greased and floured baking sheet, and shape to a 10-inch circle. Pinch ends firmly together. Let rise in warm place, uncovered, until puffy looking, about 45-60 minutes. Bake at 375 degrees for 15 minutes. Sprinkle with 1/2 cup cheddar cheese and bake 5 minutes longer, until browned. Makes 1 10-inch twist. Green Chile Filling: Sauté onion and garlic in butter until soft but not browned. Cool. Mix in cheddar and chiles. Cover and chill.

Garlic Clove Bread

Garlic Clove Bread

This savory garlic bread is made with thawed frozen white bread dough. If you prefer, you can make it in two 9 X 6 inch loaf pans rather than the Bundt pan.

2 loaves frozen white bread dough, thawedpicPsHOxe
1/3 cup butter, melted and cooled to lukewarm
1/4 T. basil, chopped
2 T. parsley, chopped
1 small onion, chopped
5 fresh garlic cloves, minced

Cut or snip off pieces of dough about the size of an English walnut. Place into a greased 10″ Bundt pan. Combine the melted butter, basil, chopped parsley, onions and minced garlic and pour over dough. Cover and let rise until double in size (about 1 1/2 hours). Bake in 375 degree oven until golden brown approximately 30-35 minutes. Cool in pan for 10 minutes and then remove from pan and serve.

Mock Brazilian Cheese Bread (Pão de Queijo)

Mock Brazilian Cheese Bread (Pão de Queijo)

brazilian_cheese_bread31 egg, at room temperature
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour (tapioca starch)
1/2 cup packed (about 100 grams) grated cheese of your choice (I like the combination of cheddar cheese and mozzarella cheese)
1 heaping teaspoon salt

Preheat the oven to 400°F. Grease a mini muffin tin generously. Put all of the ingredients into a blender and pulse until smooth. Use a spatula to scrape down the sides of the blender so that everything gets blended well, it will yield about 2 cups batter. Transfer the batter into the mini muffin tins. Fill up about 3/4 full. Bake in the oven for 20 minutes, until all puffy and just lightly browned. Remove from the oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later.