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Category: Starches

One Pot Garlic Parmesan Pasta

One Pot Garlic Parmesan Pasta

IMG_0715edit1 tablespoon olive oil
4 cloves garlic, minced
2 cups chicken broth
1 cup milk, or more, as needed
2 tablespoons unsalted butter
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves

Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.

Scallion Pancakes with Korean Dipping Sauce

Scallion Pancakes with Korean Dipping Sauce

scallion-pancakes-1

For the Korean Dipping Sauce:
¼ c. soy sauce
3 T. water
1 T. rice vinegar
1 t. sugar
1 t. sesame oil
½ t. sesame seeds
¼ t. red pepper flakes
2 T. thinly sliced green onions
1 jalapeno pepper, minced (optional)

For the Scallion Pancakes:
6 green onions, trimmed into 3 inch pieces and halved
¾ c. flour
1 t. sugar
½ t. salt
1 t. black pepper
½ c. ice cold water
2 T. vegetable oil, divided

Combine all the ingredients for the Korean dipping sauce in a bowl. Mix well and refrigerate. In a medium bowl combine the flour, sugar, salt, and pepper for the pancakes. Add the ice water and whisk until smooth. Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat. Take 6-8 green onion pieces and arranged them in a row in the pan. On the other side of the pan do the same thing so you have two rows of green onions. Spoon ¼ cup of batter over each onion pile and gently spread over top of the onions. Cook for 3-4 minutes or each side and gently flip over. Cook on the other side for 3-4 minutes. Remove from skillet and repeat with remaining onions and batter, making 2 more pancakes. Serve immediately with dipping sauce

Savory Bacon Cheese Monkey Bread

Savory Bacon Cheese Monkey Bread

2affc7fc-0c27-4cfb-ac6e-71fdf6e8afc11 egg
2 T. milk
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
1 pkg. precooked bacon, cut into 1/2-inch pieces
3 oz. shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)

Heat oven to 350°F. Spray 11×7- or 12×8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer. Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.

Chestnut Mushroom Stuffing

Chestnut Mushroom Stuffing

1-2600x400_mushroom-stuffing1378827168 lb. chestnuts, the more the better, boiled and peeled
1 lb. white mushrooms (do not used canned) sliced
6 stalks of celery sliced
2-3 onions sliced finely
2 cloves of garlic chopped very fine or preferably run through a press
Bag of bread croutons or make you own
1 tsp. dried thyme
1 tsp. dried sage
1/4 tsp. pepper
1/4 tsp. salt
Vegetable oil
The method

First wash the chestnuts and add to boiling water. Boil for about 15-20 minutes, take one out to test after 15 minutes. After boiling, allow to cool until you can handle the chestnuts. While their cooling, heat up a heavy pan with about 3 T. oil and place the onions, garlic, mushrooms, celery and spices in the pan. Cook gently while you peel the chestnuts-do not fry, you want soft ingredients. When the vegetable are cooked well, crumble the chestnuts into the pan. Sauté for a few minutes, making sure not to burn the stuffing. Finally, add the croutons and continue sautéing briefly, then add about one cup of boiling water. Mix and check if you need more water then taste and add more spice if necessary. The stuffing will be more dry now so again, be careful not to burn it. Now stuff your turkey with your chestnut mushroom stuffing or serve as is as a delicious side dish with your Thanksgiving dinner. The stuffing refrigerates well so if you actually have some left-which is very unlikely since it’s so good, keep it in the fridge for up to a few days and microwave or heat in the oven as needed.

Garlic Squares

Garlic Squares

1 C. fresh Garlic, coarsely chopped
1 C. Onions, thinly sliced
¼ C. plus 2 T. Butter
2 C. Flour
2 tsp. Baking Powder
1 tsp. Salt
2 T. chopped Parsley
1 tsp. Dill
1 C. Milk
½ C. sharp Cheddar Cheese, grated

Preheat oven to 450. Gently sauté garlic and onions in 2 T. butter about 10 minutes until tender, but not brown. Sift flour, baking powder and salt into mixing bowl. Cut in ¼ C. butter until mixture is crumbly like cornmeal. Add herbs and milk; stir until just evenly moist. Pour into a well greased 8×8 pan. Spread garlic and onion on top, then cover with cheese. Bake 25-30 minutes. Cool slightly and cut into squares.

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Straws

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Straws

Sweet-and-Savory-Cheesy-Bacon-Wrapped-Puff-Pastry-Twist-1511 package frozen puff pastry, thawed
1 egg, beaten
1-2 teaspoons cayenne pepper (optional)
1 cup sharp cheddar cheese, finely shredded (or a mix of your favorite cheeses)
26-30 pieces thin cut bacon (or 18 pieces of thin cut bacon sliced in half lengthwise)
1/2 cup brown sugar
1 tablespoon fresh rosemary, minced (may sub sage or thyme)
1/4 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375 degree F. Line two baking sheets with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Open one sheet of puff pastry on a cutting board. Brush the surface lightly with some of the beaten egg. Sprinkle with your desired amount of cayenne pepper (I did 1 teaspoon per sheet of puff pastry). Sprinkle surface with 1/2 cup of cheese to evenly cover entire surface. Dust a rolling pin lightly with flour and then roll the rolling pin over the cheese to gently press the cheese into the puff pastry. Cut the puff pastry into long 1/2-inch-wide strips and then take each strip, fold in half and pinch the ends together. Now gently twist each strip several times. Take a piece of bacon and wrap it around the twisted pastry and place on the prepared baking sheet. Repeat with the remaining puff pastry and bacon until everything has been used. Add the brown sugar, rosemary, salt and pepper to a shallow bowl or pie plate and toss well. Now carefully take each bacon wrapped pastry one at a time and dip it through the brown sugar mixture, using your hands to coat all over the twist. Place each twist back on the baking sheet and repeat with the remaining twists. Bake the twist for 30 to 50 minutes, rotating the pans halfway through. My bacon took 50 minutes to cook, but it was on the thicker side. I would start checking them at around 30 minutes and then every 5 to 10 minutes after that to make sure they are not burning. Once the bacon is cooked remove from the oven and allow to cool 5 minutes. Then use a spatula to carefully lift the twists off the baking sheet. Serve!

Chickpea Pancakes

Chickpea Pancakes

6a00d8341c63d853ef00e5523b15108834-800wi1 15 ounce can chickpeas, drained and rinsed well
About 1/3 C. very thick tomato sauce
1 egg
A few T. heavy cream, but you could use bean broth or stock
Cumin to taste (I used quite a bit, a T. probably)
2 cloves garlic, minced
1/4 C. all-purpose flour
Oil to cook the garlic and to fry the patties. I used olive oil

Heat 1 T. oil in a small pan and sauté the garlic for a few minutes. Add the tomato sauce and cook a few minutes more. Add the sauce mix, the chickpeas, egg, cumin, flour, and cream to a food processor. Process until the chickpeas are pureed with the other ingredients. Add salt and pepper if you wish. I didn’t. Wet your hands and form the puree into rough patties and drop them gently into a non-stick skillet with about an inch of hot oil. It took me about 2 minutes per side to cook the pancakes. Drain them on paper towels and serve with whatever you like–cheese, sour cream, tomato sauce, etc.

Chickpea Patties with Mixed Vegetables and Dried Cherry and Tomato “Jam”

Chickpea Patties with Mixed Vegetables and Dried Cherry and Tomato “Jam”

6a00d8341c63d853ef00e5533b51578833-800wi1 15 ounce can of chickpeas, drained and rinsed well.
1/2 C. finely diced onions
1/2 C. finely chopped carrots
1 garlic clove, minced
1/2 C. frozen or fresh green peas
1/2 heaping C. chopped cilantro
1 tsp. cumin (or more or less)
1 T. olive oil
1 egg
About 1/2 tsp. salt (check to see if you need more before you add the egg)

Heat the oil in a small skillet and sauté the onions, garlic, and carrots until they are soft. Add the peas when the onions are almost done. Salt them to taste. Add the cumin and cook one minute more. Put the chickpeas, into a food processor and chop until they are a rough texture. Combine the chickpeas and onion mixture in a bowl, add salt and pepper to taste. Add the egg and cilantro and mix together until fully incorporated.

Heat a non-stick skillet with a thin film of oil until hot. Wet your hands and scoop up handfuls of the mixture. (Smaller patties are easier to cook), and flatten them into patties. Slip them gently into the skillet. If they break apart, just use a spatula to push them into shape. Press down gently with spatula to compress the patty. Cook over a medium high heat for about 4 minutes, then slip a spatula under the bottom to see if they are set enough to lift up. If they are, lift and look at the bottom. If they have browned some, gently flip them over and cook that side for 4 or however many minutes until they are done. If they beak a little when you flip them–just push them together and press down and cook them until they are browned. Serve with the dried cherry and tomato jam.

Dried Cherry and Tomato “Jam”

1 15 ounce can of petite cut tomatoes, drained
1/2 C. dried cherries or raisins or dried cranberries
2-3 T. lemon juice
1 T. honey

Put the tomatoes into a sauce pan and heat until it simmers. Reduce the heat and cook the tomatoes at a gently simmer until it has thickened and is not too juicy. Stir occasionally. Add the lemon juice and honey and cook gently for a few minutes more, stirring. Taste it to see if it needs more lemon juice or salt and pepper.

Clam Stuffing Casserole

Clam Stuffing Casserole

1/4 lb. margarine
1 onion, minced
1/2 green pepper, chopped
1 garlic clove, crushed
4 (6 1/2 ounce) cans minced clams, reserving juice
1 cup clam juice, use reserved and add more if needed for a total of 1 cup
1 T. lemon juice
1/2 tsp. oregano
1/4 tsp. pepper
1 pinch parsley flakes
1 dash Tabasco sauce
8 ounces seasoned stuffing mix, Pepperidge Farm is good
Parmesan cheese, for the top

Sauté first 4 ingredients in a large skillet, simmering for a few minutes. Combine and add the next 7 ingredients and then add the stuffing slowly until you have an oatmeal consistency. Place in a casserole dish and sprinkle with Parmesan cheese. Bake at 325 degrees F. for 20-30 minutes.

Oriental Rice

Oriental Rice

11/2 C. water
1 C. chicken stock or broth, fat skimmed from top
11/3 C. long grain white rice, uncooked
2 tsp. vegetable oil
2 T. onion, finely chopped
1 C. celery, finely chopped
2 T. green pepper, finely chopped
1/2 C. pecans, chopped
1/4 tsp. ground sage
1/2 C. water chestnuts, sliced
1/4 tsp. nutmeg
To taste black pepper

Bring water and stock to boil in medium-size saucepan. Add rice and stir. Cover and simmer for 20 minutes. Remove pan from heat. Let stand, covered, for 5 minutes or until all liquid is absorbed. Reserve. Heat oil in large nonstick skillet. Sauté onion and celery over moderate heat for 3 minutes. Stir in remaining ingredients, including reserved cooked rice. Fluff with fork before serving.

15 Ways to Doctor (2 C.) Cooked Rice

15 Ways to Doctor (2 C.) Cooked Rice

1. Sfc31tc016-03_xlgtir in a handful of finely chopped fresh parsley into the rice
2. Add 1 T. lemon juice and 1 tsp. finely grated zest
3. Pour in a quarter C. of heavy cream and stir in a half C. of grated parmesan. Heat over low heat, stirring, for a time-pressed version of risotto
4. Sauté sliced mushrooms in butter and add to rice
5. Stir in some melted butter, a squeeze of lemon juice and some drained capers
6. Stir in a little chicken stock, add currants and toasted almonds. Re-heat before serving.
7. Add sautéed minced onions and cooked peas
8. Thinly slice garlic, brown in butter, then add to rice.
9. Fold in minced scallion and parsley
10. Toss with a can of drained “confetti” corn
11. Warn 2 tsp. of curry powder in 1 T. butter for a minute. Add rice to skillet; toss until rice is heated through.
12. Fold in toasted sesame seeds, a dash each of soy sauce and sesame oil, and minced scallion
13. Sauté minced onions and chopped tomato in EVOO. Season with a pinch of saffron or turmeric, then fold into rice
14. Brown some mild Italian sausage with a few fennel seeds and add to rice
15. Sauté a quarter C. each of onion and bell pepper in EVOO and stir in a C. of rice. Pour in 4 slightly beaten eggs. Stir and cook. Add ½ C. of shredded Monterey jack cheese in the last minute of cooking
16. Basmati Rice + scallions + ginger + rice vinegar
17. Brown rice + finely chopped pecans + soy sauce

Green Onion Sesame Rolls

Green Onion Sesame Rolls

scallionbunsFor the Dough:
1/2 cup warm water
2 tablespoons sugar
2 tablespoons yeast
1 egg
2 cups bread flour
1/2 teaspoon salt
2 tablespoons butter

For the Filling:
Several stalks of green onion
1-2 tablespoons salt
1 tablespoon olive oil
1 tablespoon sesame oil

Egg wash (1 egg beaten with water)
Black and white sesame seeds to garnish

Dissolve the sugar in warm water and sprinkle yeast on top. Let rest for 10 minutes or until foamy. Combine and mix the flour and salt in a large bowl. Add the yeast mixture, egg, and butter to the dry mixture. Mix the dough until it comes together. Move the dough onto a well-floured surface and knead for several minutes until dough is smooth. Add additional flour as needed. Transfer dough to a lightly greased bowl. Cover with a towel or plastic wrap and allow it to double in size, roughly one hour. (You can also refrigerate the dough overnight, but make sure to let dough sit at room temperature for 20-30 minutes to warm up before rolling). Punch the dough with your fist. Roll the dough into a rectangle of approximately 1/3 inch thick. Spread the olive oil and sesame oil onto the dough. Sprinkle the salt and green onion evenly over the dough. Roll and cut the dough into 16 pieces. Line two loaf pans with parchment paper and place 8 rolls into each pan. Cover the pans with a damp cloth and let the rolls rise in a warm place for approximately 30 minutes. Brush the rolls with the egg wash and sprinkle the tops with black and white sesame seeds. Bake at 400F for 30-40 minutes or until a toothpick inserted into the center of a roll comes out clean. Serve with dinner or enjoy as a snack!

No-Knead Olive Bread

No-Knead Olive Bread

Basic No-Knead Bread

5 cups flour (or flours) of your choice
1 T. yeast
1 T. salt
1 to 2 cups water

Roasted Garlic and Black Olive Bread
to the basic recipe add:

1 cup pitted black olives
1/3 cup peeled roasted garlic cloves; about 1 head roasted garlic

Combine all ingredients except water in a large bowl. Add water and mix with one hand, adding water until the dough just barely forms a ball and there are no little dry bits hanging out in the bowl. Depending on how moist the olives and garlic are, the amount of water can vary from 1 cup to 2 cups. This dough should feel too wet to knead and like biscuit dough in moisture content. Cover the bowl with a layer of plastic wrap; and let the dough rise at room temperature overnight, until the surface of the dough has risen and is flat, not rounded. For those who have worked with traditional kneaded dough, this will look like a disaster. Just wait, it will be fine. Place a Dutch oven (an oven proof pan with a lid) into the oven. Preheat the oven to 450 degrees. Shape the dough into a round boule by tucking the dough loosely under itself; place the loaf in a bowl lined with parchment paper. Cover the bowl with plastic wrap and let the dough rise again until doubled, another 45 minutes to 1 hour. Slash the tops of the loaf with a sharp knife and transfer the parchment paper and dough to the hot Dutch oven and cover with the hot lid. Bake until the exterior is golden brown and the bottom is firm; about 50 to 70 minutes (no peeking for at least the first half hour). Remove from both the oven and the Dutch oven and let cool before slicing.

Roasted Garlic Bread

Roasted Garlic Bread

4 Cups bread flour (or 2 Cups bread flour and 2 Cups whole wheat flour)
1/2 Tsp. instant yeast (or active dry yeast)
1 1/2 Tsp. salt
2 1/4 Cups room-temperature water
2 whole heads of garlic
1 T. olive oil (for roasting garlic)
Pinch of salt (for roasting garlic)
Cornmeal or semolina flour for dusting loaf

To roast garlic, slice the very top of the head off, revealing all the individual cloves. Then wrap each head in foil and drizzle in a tiny bit of olive oil and a pinch of salt. Wrap these little packages up and bake them at 350 degrees until the garlic is really fragrant and tender, about 30 minutes. If you want to test them, you should be able to easily slide a knife into a clove with almost no resistance. Let the roasted heads of garlic cool for a few minutes and then you can squish out each clove of garlic from the papery stuff. For bread dough, combine flour, yeast, and salt in a large bowl. Add the roasted garlic and mix it in with your finger tips to make sure it’s evenly distributed. Add water and stir until blended; dough will be really wet and saggy. It’ll smell like roasted garlic though which is a good thing and you should be able to see tiny pieces of garlic in the dough. Cover this with plastic wrap and let it sit at room temperature for 14-18 hours. When its surface is dotted with bubbles, the dough is ready. At this point you need to form the loaf. Basically, just lightly flour a counter and pour the dough onto the surface. Gently fold it over itself a few times and then form it into a rectangular loaf. Sprinkle a clean towel with a good layer of cornmeal or semolina flour and lay the loaf on the towel, seam side down. Dust with additional corn meal or semolina. Cover this with another clean towel (or just fold the towel over onto the loaf). Let it rise again for about 2 hours. Dough should have more than doubled in size. At least a half hour before dough is ready, preheat your oven to 500 degrees. Put a 5- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Put the lid on the pot and cook it for 30 minutes. Then remove the lid and cook the loaf for another 15-20 minutes until the loaf is a deep dark brown. Remove the bread from the pot and let it cool on a wire rack for at least an hour before slicing into it.

Cheddar Dill Puffs

Cheddar Dill Puffs

cheddar dill puff1 C. water
1 stick (1/2 cup) unsalted butter, cut into T. pieces
1/2 tsp. salt
1 C. all-purpose flour
4 to 5 large eggs
6 oz extra-sharp Cheddar (preferably yellow), finely grated (1 1/2 cups)
2 T. finely chopped fresh dill

Preheat oven to 375°F. Bring water to a boil with butter and salt in a 3-quart heavy saucepan over high heat, then reduce heat to moderate. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes. Remove from heat and cool slightly, about 3 minutes, then add 4 eggs 1 at a time, beating well after each addition (batter will appear to separate but will then become smooth). Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 tsp. at a time, beating and then testing batter until it reaches proper consistency. Stir in cheese and dill. Line 2 large baking sheets with parchment or lightly butter sheets. Fill pastry bag with batter and pipe 15 (1-inch-diameter) mounds (or spoon level T.) 1 inch apart onto each sheet. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed, golden, and crisp, about 30 minutes total. Make more puffs in same manner. Serve warm.

Whipped Chipotle Sweet Potatoes

Whipped Chipotle Sweet Potatoes

whipped-chipotle-sweet-potatoes-025.5 lb sweet potatoes, scrubbed
1 T. minced chipotle chiles in adobo, mashed to a paste
3 T. unsalted butter, cut into T. pieces and softened
1 tsp. salt

Put oven rack in middle position and preheat oven to 450°F. Line a baking sheet with foil and butter a 2-quart shallow glass or ceramic baking dish. Prick each potato several times with a fork, then bake on baking sheet until very soft, 1 to 1 1/2 hours. Reduce oven temperature to 350°F.When cool enough to handle, halve potatoes and scoop flesh into a bowl. Beat potatoes, chile paste (to taste), butter, and salt with an electric mixer at medium speed just until smooth, then spread in baking dish. Bake whipped potatoes until hot, 20 to 25 minutes. Cooks’ note: Whipped potatoes can be prepared and spread in baking dish (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.

Rosemary Soft Pretzels

Rosemary Soft Pretzels

Homemade-Rosemary-Soft-Pretzels-from-willcookforsmiles_com_2¼ tsp dry active yeast (1/4 ounce)
¼ tsp coarse salt
2 tsp sugar
1 cup warm water (100 to 110 degrees)
3 cups all-purpose flour, plus more for surface
2 T. unsalted butter
1/4 teaspoon cayenne pepper
3 T. baking soda
Medium pot of water
2 T. unsalted butter, softened
2 T. chopped rosemary
1 T. coarse salt

Mix yeast, coarse salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5-10 minutes. Mix flour and cayenne in a large bowl. Using a pastry cutter or your fingers, cut butter into flour until mixture resembles coarse crumbs. Slowly pour yeast mixture over flour mixture, stirring to combine. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes. Cover with plastic, and let rise for 30 minutes. Cut dough into 12 pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portion backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes. Preheat oven to 450 degrees. (Martha recommends 475 and cook for 15 minutes, but I found that 450 and cooked for 7-9 minutes is much better.) Bring a large pot of water to a boil, and add baking soda. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Lightly dry on paper towel and return to baking sheet. Brush with butter and sprinkle with pretzel salt and rosemary. Bake until golden brown and cooked through, about 7-9 minutes.

Gruyere Popovers

Gruyere Popovers

2 1/2 cups whole milk
2 1/2 cups all-purpose flour
Coarse salt
6 large eggs
Unsalted butter, softened, for pans
1 cup coarsely grated Gruyere cheese (3 ounces)

Preheat oven to 425 degrees. Whisk together milk, flour, and 1 teaspoon salt. Whisk in eggs (mixture will be lumpy). Heat two 6-cup popover pans in oven for 5 minutes. Generously brush cups with butter. Fill each cup a little more than halfway with batter. Sprinkle with cheese. Bake for 20 minutes. Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes more. Let cool in pan for 5 minutes. Turn out popovers. Serve warm.

Cheddar Potato Puff with Almonds

Cheddar Potato Puff with Almonds

1 ½ lb. Potatoes, peeled and quartered
1 small Onion, chopped
2 T. Butter
2 Eggs
¾ C. Whipping Cream, warmed
½ C. ground Almonds
½ tsp. Salt
Dash Nutmeg
2oz. Cheddar Cheese, shredded (1/2 C.)
¼ C. slivered Almonds

Preheat oven to 400. Grease a 1 ½ qt. baking dish. In large saucepan, boil the potatoes until tender, about 15 minutes. Drain and place in large bowl. In medium nonstick skillet, sauté onion in butter until tender, about 4 minutes. Add to potatoes. Using mixer, mash potatoes. Beat in the eggs, one at a time on low speed until smooth, a minute or so. Beat in the cream, then the ground almonds, salt and nutmeg. Spoon into prepared baking dish. Sprinkle with cheese and slivered almonds. Bake uncovered until golden brown, about 20 minutes.

Sun Dried Tomato Palmiers

Sun Dried Tomato Palmiers

6 oil-packed sun-dried tomatoes 973838
1 clove garlic, crushed
3 tablespoons grated Parmesan cheese
1 (8 ounce) can refrigerated crescent dinner rolls
1 egg yolk, beaten with 1 teaspoon water

Preheat oven to 400 degrees F (200 degrees C). Drain sun-dried tomatoes, reserving 1 1/2 tablespoons oil. Finely chop the sun-dried tomatoes. In a small bowl, combine, sun-dried tomatoes, reserved oil, garlic, and 1 tablespoon Parmesan cheese. Lay roll dough out flat, and seal perforations. Spread tomato and cheese mixture evenly over the dough. Starting at one long end, roll the dough up to the middle. Roll up other long end to meet in the middle. Cut into 1/2 inch slices. Arrange on a greased cookie sheet, and brush with egg yolk mixture. Bake in preheated oven for 5 minutes, or until golden brown. Turn over, and continue baking for 5 minutes. Remove from oven, and sprinkle with remaining 2 tablespoons Parmesan cheese. Serve warm.

Tortas de Aceite (Olive Oil Wafers)

Tortas de Aceite (Olive Oil Wafers)

1536468384_f26bd40e03_m125 g bread or pizza dough
1 T. sesame seeds
2 tsp. anise seeds
1/4 C. olive oil
zest of 1/4 lemon, in wide strips
1.5 tsp. anise liqueur
70 g flour
sugar for sprinkling

Preheat the oven to 375F. If the dough has been refrigerated, remove it from the refrigerator. In a small skillet over medium-high heat, toast the sesame and anise seeds until they are fragrant and the sesame seeds start to pop. Optional step: Transfer the seeds to a mini-processor or mortar and pestle and grind them a bit (they should not be be completely ground up). In a small skillet, heat the olive oil and lemon zest over high heat until the peel is black. Remove the zest and cool the oil. .Place the dough, seeds, olive oil, and anise liqueur in the bowl of a food processor. Pulse until the oil is evenly distributed through the dough (but it will not really be incorporated into the dough). Add the flour and pulse until a homogeneous ball of dough forms. It will feel very soft and oily. Turn the dough onto an unfloured counter and divide it into 8 balls (about 30 g each). Roll each ball into a 4-inch round (initially roll them a little larger to allow for some spring-back). Place the rounds onto a parchment-lined baking sheet and sprinkle them lightly with sugar. Bake for 15 – 17 minutes until the wafers are lightly brown. Remove the wafers from the oven and turn on the broiler. When the broiler is hot, broil the wafers about 5 inches from the heat, until they appear toasted and some of the sugar has melted, about 40 seconds. (Watch them to make sure that they do not broil too long!) Cool on a wire rack. Enjoy these with morning coffee, or any time. If by some miracle they’re not all gone within a few hours, you can wrap the wafers individually in waxed paper. But I’ve not been able to keep them around long enough to tell you how long they will last that way. Break it up and wrap with Serrano ham. Spread with cheese and honey. Eat with goat cheese and spicy chutney.

Ways to Doctor a Can of Baked Beans

Ways to Doctor a Can of Baked Beans

1tomato-baked-beans-1. Add pan fried smoke sausage or slices of kielbasa to the beans and heat thoroughly.
2. Heat the beans and spoon them over hot dogs served in toasted buns.
3. Spoon the beans into a baking dish, stir in ketchup, brown sugar or maple syrup, and add a dash of yellow mustard. Top with bacon slices and bake at 375º until heated through.
4. Brown ground beef and chopped onions in a skillet. Stir this into the beans and heat through. This is called Cowboy Beans.
5. Stir enough smoky barbecue sauce to suit your taste into the beans and heat through. You can add a little honey, spicy mustard and a touch of brown sugar to make them even more special.
6. Combine baked beans with a can of black beans for a bean medley and bake at 375º until bubbling.
7. Fold shredded cooked pork into the beans and heat, serve with dill pickle wedges.
8. Add a much chili powder as you like and a can of Tex-Mex flavored chili beans and heat with baked beans.
9. Add a chipotle or dried chile pepper to the beans while they are heating up. Remove the pepper before serving.
10. Season the beans with diced country ham and a handful of chopped sweet onion, then heat and serve.
11. Spoon warmed beans into pita pockets along with coleslaw and pickle relish.
12. Spoon warmed beans over toast as they do in England and serve with spicy English mustard.
13. Add a smidgen of ground cinnamon and a spoonful of Dijon mustard to the beans, heat and serve.
14. Create a fast casserole by layering the beans with browned pork sausage, chopped tomatoes, and shredded cheddar cheese. Bake 375º until bubbling.
15. Add a dab of curry powder, some crushed pineapple, and a handful of chopped scallions to the beans, heat and serve.
16. Add pineapple tidbits, chile sauce and some brown sugar; heat through.
17. Add diced cooked bacon or pancetta.

Bacon Cheddar Hush Puppies

Bacon Cheddar Hush Puppies

1½ C. (7.3 oz) cornmealfce4d277-3090-4a8d-a729-414b6373f0b7
2¼ C. (10.1 oz) self-rising flour
2 tsp. baking powder
1 tsp. salt
Cayenne pepper to taste
3 large eggs, beaten
2 T. (1 oz) canola oil
2½ C. (21 oz) buttermilk
3½ slices (3.5 oz) Tillamook Medium Cheddar Cheese, diced
7 pieces cooked bacon, diced
¼ C. chives, diced
1 T. black pepper
1½ T. sugar

Whisk together cornmeal, self-rising flour, baking powder, salt, and cayenne pepper in a bowl. In a separate bowl, combine and whisk together eggs, oil, and buttermilk. Slowly pour the dry mixture into the wet mixture. Once combined, slowly stir in the rest of the ingredients (diced cheese, cooked diced bacon, diced chives, black pepper, and sugar). Use a small/medium size scoop to spoon batter and drop at close range in a deep fryer. If you don’t have a deep fryer, a deep cast iron kettle full of soy or canola oil at 350°F will also work. Cook for 7-8 minutes until dark brown (you’ll know if they are undercooked as the middle will not be hot). Serve hot right out of the fryer with your favorite vinegar, buffalo or hot sauce.

Cinnamon Streusel Baked French Toast Sticks

Cinnamon Streusel Baked French Toast Sticks

brazilian-cheese-bread2 cups finely grated fresh Parmesan (or Pecorino Romano)
2 large eggs
2 large egg yolks
1 1/4 cups sour manioc starch (povilho azedo)
3/4 cup manioc starch or sweet manioc starch (povilho doce)
2 teaspoons kosher salt
1/2 cup whole milk
1/2 cup water
1/4 cup plus 3 tablespoons extra-virgin olive oil
Pinch of ground nutmeg
Pinch of cayenne pepper
Pinch of black pepper

1. Place the Parmesan in the bowl of a food processor. Add the eggs and yolks and blend until you have a smooth paste, about 1 minute. Place the two types of manioc starch and salt in the bowl of a stand mixer fitted with the paddle attachment. Place the milk, water, and oil in a small saucepan, and bring to a boil. Immediately pour the milk mixture into the starch mixture, all at once, and turn the machine on at low speed. Mix until the dough is smooth and the starch is completely incorporated, about 2 minutes. Pause the machine and add the cheese-egg paste, scraping it directly into the manioc starch mixture. Add the nutmeg, cayenne, and black pepper, and mix the dough at low speed until it turns a pale yellow, about 10 minutes. You are trying to develop the structure of the dough by kneading it slowly. The dough should feel a bit sticky and moist. Transfer the dough to a bowl, cover it with plastic wrap, and refrigerate for at least 2 hours, or overnight. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Lightly coat your hands with olive oil (or flour them with manioc starch), pinch off walnut-size pieces of dough, and roll them between your palms. Alternately, you can use an ice-cream scooper to make 1-inch balls. Place them on the parchment, leaving 1 1/2 to 2 inches between the rolls. Bake the cheese rolls in the oven until they puff up and are lightly golden brown, 12 to 14 minutes. To ensure even cooking, rotate the pan once during baking time. Remove the baking sheet from the oven and place the rolls in a basket lined with a napkin. Serve immediately, while they are still at their warmest and chewiest.

Corn & Rye Muffins

Corn & Rye Muffins

1 C. whole wheat flour
1/2 C. rye flour
1/2 C. stone-ground cornmeal
2 tsp. baking powder
2 to 4 T. sulfured molasses
1/2 tsp. salt
2 eggs or 1 whole egg and 2 egg whites
1 C. milk
1/3 C. corn or canola oil

Preheat oven to 375 degrees and spray muffin pan. Mix the dry ingredients in one bowl and the wets in another, then combine both of them and stir together quickly. Fill muffin cups about 2/3 full and bake until they’ve risen and lightly browned, about 25 minutes.

Herb Pita Crisps

Herb Pita Crisps

6a00d8341c63d853ef00e54f9f20898834-800wi2 garlic cloves minced
6 T. olive oil
4 pita breads, (I used white and whole wheat)
2 T. each of fresh thyme and dill, finely chopped
Kosher or sea salt

Preheat oven to 350 F or 180C. Mix the garlic and oil together. Cut or slice the pita breads into strips and separate each strip into two pieces, brush with the garlic oil and sprinkle with the salt and herbs. Place on a baking sheet and bake for about 7-15 minutes. Check on them as they bake and take them out when they are golden brown. Store in an air tight container.

Cheese on Toast

Cheese on Toast

Cheese on Toast

 

Toast bread. Spread thinly with butter. Add an obscenely thick layer of cheddar cheese. Sprinkle with black pepper and a few dashes of Worcestershire Sauce. Grill until the cheese is bubbling and just starting to blister into delicious brown patches.

Polenta with Fresh Corn

Polenta with Fresh Corn

1 C. white corn grits
2 C. reduced-fat (2 percent) or whole milk
2 C. water
1/4 tsp. sea salt
3 ears fresh corn, kernels removed
Butter (optional)
Chopped fresh parsley, for garnish

In a medium saucepan, combine grits, milk, water, and salt and bring to a boil. Reduce heat, cover, and cook, stirring occasionally, until grits become soft and creamy, about 5 minutes. Add more water if the mixture becomes too thick. Remove from heat. Stir corn kernels into the cooked grits. Cover and let stand to allow heat to cook the fresh corn. Just before serving add butter, if desired, and sprinkle with parsley.

Grilled Green-Onion Breads

Grilled Green-Onion Breads

1 loaf (1 lb.) frozen white or whole-wheat bread dough, thawed to room temperature
3 T. olive oil
3/4 C. sliced green onions
About 1/3 C. all-purpose flour

With your hands, flatten bread dough on a board. Top with olive oil and green onions and knead into dough until incorporated (dough will be sticky). Place dough in a bowl and cover. Let rise in a warm place until doubled, 50 to 60 minutes. On a floured board, knead dough briefly to expel air. Divide into 12 equal pieces. Shape each into a ball and coat with flour. Roll each ball into a 4- to 5-inch round, sprinkling with flour as needed to prevent sticking. Space rounds evenly on two floured 15- by 17-inch baking sheets. Cover loosely and let rise until puffy, 20 to 30 minutes. Lay rounds of dough on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid (open vents for charcoal). Cook until rounds are browned on the bottom, about 2 minutes; turn, replace lid, and cook until browned on the other side, 1 to 2 minutes longer. Transfer breads to a bowl. Serve hot (cover with foil to keep warm up to 30 minutes) or cool.

Focaccia of Forgiveness and Release

Focaccia of Forgiveness and Release

2 teaspoon active dry yeast
1 1/2 cup warm water
1 tablespoon sugar
4 cups all purpose flour
1 tablespoon salt
1/4 cup olive oil

2 tablespoons olive oil
1 tablespoon coarse salt
2 tablespoon fresh rosemary

In your standing mixer bowl, combine yeast, warm water, and sugar. Let stand 10 minutes until foam appears. Mix the flour and salt together in a separate bowl. Turn mixer on with hook attachment and slowly add the flour mixture into the yeast mixture. Pour in 1/3 cup olive oil. Once the dough comes together, remove from the mixer and knead for another 10 minutes. Form the dough into a round and place in a oiled bowl. Turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap and let it rise in a warm place for 1 hour. Coat a sheet pan with a little olive oil. Once the dough has doubled, turn it out onto the counter and stretch the dough out on the sheet pan. It should be about 1/2 inch thick. Cover the pan with plastic wrap and let rest for 15 minutes. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then sprinkle your rosemary and sea salt. Bake for 15-20 minutes at 400 degrees F.

Panisses

Panisses

I fried my panisses in olive oil in my cast iron skillet, although some might say you’ll get a better crust using a more fryer-friendly oil. Mine tasted perfect. I love the flavor that comes from frying them in olive oil, but you’re welcome to use whatever oil you prefer.

1 quart (1l) water
2 tsp. olive oil
3/4 tsp. coarse salt
2 1/4 C. (285g) chickpea flour

olive oil, for frying
coarse salt and freshly-cracked pepper, for serving

Lightly oil a 9-inch (23 cm) square cake pan, or similar sized vessel. Heat the water with the oil and salt in a saucepan. Once hot, but not boiling, whisk in the chickpea flour. Whisk over medium heat until the mixture thickens, about three minutes. Switch to a wooden spoon or heatproof spatula, and continue to cook, stirring constantly, for 10 minutes until very thick and the batter holds its shape. Scrape into the oiled pan and let cool. To fry the panisses, unmold the solidified mixture on a cutting board and slice into batons about as wide as your fourth finger and as long as your middle one. In a heavy-duty skillet, heat 1/4-1/2 inch (1-2 cm) of olive oil. When shimmering hot, fry the panisses in batches, not crowding them in the pan. Once the bottom is nicely browned and crisp, turn with tongs, frying the panisses until they are deep-golden brown on each side. Remove from pan and drain on paper towels, sprinkling them very generously with salt and pepper. Don’t be stingy with either. Continue frying the rest, heating more oil in the pan as needed. Panisses are best served warm sprinkled with sea salt and black pepper.

Crispy Potato Tots

Crispy Potato Tots

If any large pieces of potato remain after processing, chop them coarsely by hand. To make handling the uncooked tots easier, use a wet knife blade and wet hands. Once the tots are added to the hot oil, they may stick together; resist the temptation to stir and break them apart until after they have browned and set. You will need at least a 6-quart dutch oven for this recipe.

2 1/4 tsp. salt
2 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces
1 1/2 T. all-purpose flour
1/2 tsp. pepper
1 quart peanut or vegetable oil
Whisk 1 C. water and salt together in bowl until salt dissolves. Pulse potatoes and salt water in food processor until coarsely ground, 10 to 12 pulses, stirring occasionally. Drain mixture in fine-mesh strainer, pressing potatoes with rubber spatula until dry (liquid should measure about 1 1/2 C.); discard liquid. Transfer potatoes to bowl and microwave, uncovered, until dry and sticky, 8 to 10 minutes, stirring halfway through cooking. Stir flour and pepper into potatoes. Spread potato mixture into thin layer over large sheet of aluminum foil and let cool for 10 minutes. Push potatoes to center of foil and place foil and potatoes in 8-inch square baking pan. Push foil into corners and up sides of pan, smoothing it flush to pan. Press potato mixture tightly and evenly into pan. Freeze, uncovered, until firm, about 30 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Add oil to large Dutch oven until it measures about 3/4 inch deep and heat over high heat until 375 degrees. Using foil overhang, lift potatoes from pan and cut into 48 pieces (5 cuts in 1 direction and 7 in other). Fry half of potato tots until golden brown and crisp, 5 to 7 minutes, stirring only after they are browned and set. Transfer to prepared baking sheet and place in oven. Return oil to 375 degrees and repeat with remaining potato tots. Serve.

Cook’s Illustrated Scallion Pancakes

Cook’s Illustrated Scallion Pancakes

Scallion pancakes should boast multiple paper-thin layers laced with scallions and just a hint of sesame flavor. The exterior should be brown and crisp while the interior retains a soft chew. We found 2 tsp. scallions per pancake was just right for bold allium flavor. Cilantro lent a great herbal flavor. Brushing a thin layer of sesame oil onto the pancakes before sprinkling on the scallions and cilantro added the right sesame flavor. As for forming the pancakes, we got the best results from rolling the dough into a pancake, sprinkling the flavorings over, rolling it into a log, then coiling it around itself like a snake and rolling it out into a pancake again. This was easier to do than expected and the result was a pancake with tender layers and evenly incorporated scallions.

We like these pancakes with the dipping sauce, but if preferred, you can omit the sauce and simply sprinkle with salt to taste before serving.

1 1/2 C. all-purpose flour
1 tsp. salt
1/2 C. warm water, plus extra if needed
1/4 C. vegetable oil, plus extra for brushing
2 tsp. toasted sesame oil
6 scallions, minced (1/2 C.)
2 tsp. minced fresh cilantro
1 recipe Scallion Dipping Sauce

Whisk flour and salt together in medium bowl. Add water and mix with dinner fork until combined. (If there are any floury bits left in bottom of bowl, add additional water, 1 tsp. at a time, until dough comes together.) Turn dough out onto lightly floured counter and knead until smooth and satiny, about 5 minutes, adding extra flour to counter or your hands as needed to prevent sticking. Transfer dough to clean bowl, brush with thin layer of vegetable oil, and let rest at room temperature for 30 minutes. Divide dough into 4 equal pieces and cover to keep dough from drying out. Working with 1 piece of dough at a time, roll into 7-inch circle about 1/8 inch thick on lightly floured counter. Brush dough round lightly with sesame oil, then sprinkle with 2 tsp. scallions and 11 1/2 tsp. cilantro. Following illustrations, roll dough into cylinder, then coil cylinder into round, tucking tail end underneath.

Roll into 5-inch pancake about 1/4 inch thick. Cut a small (1/2 inch) slit in the center of each pancake to allow for the release of steam that would otherwise cause the pancake to puff up. Set aside and cover while repeating with remaining dough pieces. Heat 1 tsp. vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Swirl oil to coat skillet, then add 1 dough round, cover and cook 1 ½ to 2 minute. Remove lid, brush top with oil, flip and cook another 1 ½- 2 minutes, covered. Remove lid and cook 40 seconds or so per side to get crisp. Transfer pancake to cutting board, tent with aluminum foil, and repeat 3 more times with remaining 3 tsp. oil and remaining 3 dough rounds. Slice cooked pancakes into wedges and serve with Scallion Dipping Sauce.
Scallion Dipping Sauce

¼ C. Soy Sauce
2 tsp. Rice Vinegar
2 tsp. Mirin
1 tsp. Water
1 tsp. Chili Oil
½ tsp. Toasted Sesame Oil
1 Scallion, minced

Combine all ingredients and serve.

Patatas Bravas (Spanish Spicy Potatoes Tapas)

Patatas Bravas (Spanish Spicy Potatoes Tapas)

For the sauce
3 tsp. olive oil
1 small onion, chopped
2 garlic clove, chopped
8oz. can chopped tomato
1 tsp. tomato puree
2 tsp. sweet paprika (pimenton)
good pinch chilli powder
pinch sugar
chopped fresh parsley, to garnish

2 lb. potato
2 tsp. olive oil

Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours. To serve, preheat the oven to 200C/gas 6/fan oven 180C. Cut the potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden. Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley. Serve with cocktail sticks.

Walla Walla/Cayuse Frybread

Walla Walla/Cayuse Frybread

6 cups of white flour
2 T. Baking Powder
1 – 2 tsp. salt
1 cup of dry milk
3 C. lukewarm water
Vegetable Oil

Mix dry ingredients well in large bowl. Add water to dry ingredients and work mixture with hands until you are able to form dough into a ball. Begin to knead, adding small amounts of flour as necessary. Do not add too much or the dough will be tough and difficult to work with. Knead until the dough doesn’t stick to your hands. Cover and let dough set for an hour. Forming your frybread is optional; be sure each piece is at least 1/8″ thick. They can be rolled or patted into 6 or 8 inch circles. Place in hot oil and cook (be sure the oil is not too hot), until each side is golden brown. Fry each side about a minute and a half, making sure the center is fully cooked.

Green Chile Cheddar Braid Bread

Green Chile Cheddar Braid Bread

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

1 large onion, chopped
8 cloves fresh garlic, chopped
1 tsp. butter
2 C. 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 C. flour, 1 C. 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 C. 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.

Basic No-Knead Recipe

Basic No-Knead Recipe

5 C. flour (or flours) of your choice
1 tsp. yeast
1 tsp. salt
1 to 2 C. water

to the basic recipe add:

1 C. pitted black olives
1/3 C. peeled roasted garlic cloves; about 1 head roasted garlic

Combine all ingredients except water in a large bowl. Add water and mix with one hand, adding water until the dough just barely forms a ball and there are no little dry bits hanging out in the bowl. Depending on how moist the olives and garlic are, the amount of water can vary from 1 C. to 2 C.. This dough should feel too wet to knead and like biscuit dough in moisture content. Cover the bowl with a layer of plastic wrap; and let the dough rise at room temperature overnight, until the surface of the dough has risen and is flat, not rounded. For those who have worked with traditional kneaded dough, this will look like a disaster. Just wait, it will be fine. Place a Dutch oven (an oven proof pan with a lid) into the oven. Preheat the oven to 450 degrees. Shape the dough into a round boule by tucking the dough loosely under itself; place the loaf in a bowl lined with parchment paper. Cover the bowl with plastic wrap and let the dough rise again until doubled, another 45 minutes to 1 hour. Slash the tops of the loaf with a sharp knife and transfer the parchment paper and dough to the hot Dutch oven and cover with the hot lid. Bake until the exterior is golden brown and the bottom is firm; about 50 to 70 minutes (no peeking for at least the first half hour). Remove from both the oven and the Dutch oven and let cool before slicing.

Picnic Bread

Picnic Bread

Somewhere between a baguette and ciabatta, this versatile bread is excellent alongside winter soups, topped with asparagus as a spring tartine, or slathered with butter and homemade jam in the early morning. We call it picnic bread because we build a giant sandwich from a loaf and slice it up to take along on picnics.

2 1/4 C. room-temperature water
3 C. all-purpose flour
2 C. whole wheat flour
1 T. active dry yeast
1 T. kosher salt, plus more for sprinkling
Extra-virgin olive oil, for brushing

In a large bowl, add the water, flours, yeast, and salt and stir well with a strong wooden spoon until the dough is fully combined. There should be no dry flour spots in the dough, and it will be tacky and shaggy but should partially pull away from the sides of the bowl. Cover the bowl with plastic wrap or a damp lint-free towel. Transfer the dough to the refrigerator and let it rise for 8 to 24 hours, until bubbly and at least doubled in size. The longer the rise time, the more complex the flavor development will be. Line a sheet pan with lightly greased parchment paper. Set aside. Scrape the dough out onto a floured surface and divide the dough into 2 pieces. Fold and gently roll each piece into a long cylinder several inches shorter than your sheet pan. Place the dough cylinders on either side of the pan, lightly dust them with flour, and cover them with a damp lint-free towel. Let the dough rise for 2 hours in a warm place, or until the loaves are doubled in size. While the loaves are rising, move an oven rack to the center position and preheat the oven to 425 degrees F. Brush each loaf with a bit of oil and sprinkle lightly with salt. Cut three or four long, diagonal slashes along each loaf with a serrated bread knife and transfer the sheet pan to the oven. Bake until the loaves are golden brown and crunchy on the outside and sound hollow when you tap them, about 30 minutes. Transfer the loaves to a wire rack to cool completely.

from: The Hands On Home

Dinner Rolls

Dinner Rolls

Crumble one cake of yeast into a bowl. Add 2 1/2 cups lukewarm milk and stir until yeast is dissolved. In mixing bowl, cream 1/2 cup shortening. Gradually add 2 T. sugar and 2 tsp. salt. Sift 5 cups flour. Add 1 cup to mixing bowl, beat well. Add 1/2 cup yeasted milk. Beat well. Repeat until all flour and yeasted milk is used, beating between each addition. Continue to beat until dough is smooth, scraping bowl often. Cover with damp cloth and allow to rise in warm area (80 degrees) until double in bulk, about one hour. Punch down, stirring with a spoon. Drop by large spoonfuls into lightly greased muffin cups, filling them about 2/3 full. Cover and let rise again, about 20 minutes to double. Bake 20 minutes at 450 degrees. Makes 30 rolls.

Penne with Peas, Pea Greens and Parmesan

Penne with Peas, Pea Greens and Parmesan

1 pound fresh peas, shelled (about 3/4 C.)
6 oz. pea shoots (tendrils, shoots, leaves) (1/2 big bunch), curly tendrils removed and discarded
1 T. extra virgin olive oil
1 bunch young spring onions or scallions, cleaned and finely chopped (about 1/2 C.)
Salt and freshly ground pepper
1 T. chopped fresh tarragon
1 T. chopped fresh parsley
¾ pound penne
1 to 2 oz. Parmesan, grated (1/4 to 1/2 C., to taste)

Begin heating a large pot of water for the pasta. Meanwhile, steam the peas over an inch of boiling water for 4 minutes, until just tender. Transfer to a bowl. Add the pea shoots to the steamer and steam 2 minutes, until just wilted. Remove from the heat and allow to cool until you can handle them. Do not discard the steaming water; pour it into a measuring cup. Squeeze out excess water from the pea greens and chop medium-fine. You should have about 1 C. chopped leaves and tender stems. Heat the olive oil over medium heat in a large skillet and add the chopped spring onion or scallions. Cook, stirring, until wilted, about 3 minutes. Add the pea shoots and stir together for about a minute. Season to taste with salt and pepper. Add the peas, tarragon and parsley and about 1/4 C. the steaming water and heat through. When the water in the pot comes to a boil, salt generously and add the pasta. Cook al dente, using the timing instructions on the package as a guide but checking the pasta a minute before the time indicated is up. When the pasta is ready, using a ladle transfer 1/2 C. the pasta cooking water to the pan with the peas and pea shoots. Drain the pasta and toss at once with the vegetables and Parmesan. Serve hot.