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Category: Starches

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.

Corn Muffins

Corn Muffins

1 C. Flour
1 C. Corn Meal
2 T. Sugar
1/2 tsp. Salt
3 tsp. Baking Powder
2 Eggs, well beaten
1 1/4 C. Milk
3 T. melted Shortening

Mix all wet ingredients and stir until well blended. Sift together dry ingredients. Add dry ingredients to wet ingredients all at once. Stir till just blended, batter may be slightly lumpy. Pour into greased muffin pan. Bake at 425 degrees for 15-20 minutes. (If cooking in 8×10 pan, increase cooking time to 25-30 minutes)

Pasta with Lemon, Olive Oil, and Goat Cheese

Pasta with Lemon, Olive Oil, and Goat Cheese

Pasta with Lemon, Olive Oil, and Goat Cheese

1/2 pound angel hair pasta

grated zest and juice of 1 meyer lemon

1/2 cup grated parmesan cheese, plus a little more for garnish

2 to 3 ounces fresh, soft goat cheese, crumbled, plus a little more for garnish

1/4 cup good quality extra virgin olive oil

salt and freshly ground pepper, to taste

 

Bring a large pot of salted water to a boil. Cook the angel hair pasta until al dente, or tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving about 1 cup of the pasta water. While the pasta is cooking, combine the zest and juice of the meyer lemon in a large bowl.  If using a regular lemon, start by adding about 2/3 of the juice since regular lemons are more sour.  Add more, if needed, once the sauce is thoroughly combined.  Add the parmesan, goat cheese, olive oil, and a little bit of the hot pasta cooking water. (I added about 3 ounces of goat cheese because I like it and it makes the sauce creamier.)  Season with salt and a generous amount of freshly ground black pepper.  Whisk sauce together until smooth. Transfer the cooked and drained pasta immediately to the bowl and toss to completely coat the pasta with the sauce. Garnish with more parmesan and crumbled goat cheese on top.

Maple Baked Beans

Maple Baked Beans

1 pound dry red kidney beans
2 quarts water
1 large yellow onion, cut in eighths
1 bay leaf
6 whole black peppercorns
3/4 C. medium amber pure maple syrup
1/2 C. light brown sugar, lightly packed
1/2 C. ketchup
1 T. Chinese chili paste
1 T. grated fresh ginger
1 tsp. kosher salt
5 oz. thick-cut smoked bacon, cubed

Place the beans in a large bowl and cover with cold water by 1-inch and cover with plastic wrap. Refrigerate overnight. Drain and rinse the beans and then drain again. Place the beans in large pot with 2 quarts water, the onion, bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. A good test is to scoop up several beans in a spoon and blow on them: if the skin starts to peel off, they’re done. Drain the beans, reserving the cooking liquid. Preheat the oven to 225 degrees F. In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt, and 1 1/2 C. the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 6 minutes. Transfer the beans to a medium Dutch oven or a bean pot. Push half the bacon into the beans and place the rest on the top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally; if the beans are too dry, add 1/2 C. more of the cooking liquid. If you like, you can remove the lid for the last 30 minutes to thicken the sauce. Discard the bay leaf. Serve hot.

Paraguayan Cornbread

Paraguayan Cornbread

2 tsp. butter or margarine
6 oz. jack or muenster cheese, grated
1 tsp. freshly grated parmesan cheese
1 tsp. salt
11⁄2 C. canned corn, save some liquid
1 small onion, chopped fine
11⁄2 C. yellow cornmeal
3 eggs, separated
2/3 C. milk
5 tsp. oil

Set oven at 400 degrees. Cover bottom and sides of an 8-inch square baking dish with 1 tsp. butter. Scatter parmesan over the butter. Set aside. Put corn into blender or processor with a tsp. or 2 of liquid from can. Blend until it becomes a smooth puree. In a large bowl, combine corn puree, cornmeal, milk, 1/4 C. oil, grated jack or muenster and salt. Mix thoroughly. In heavy skillet, heat remaining tsp. oil over moderate heat. Add onions and cook, stirring often for 4-5 minutes until soft and transparent but not brown. Scrape onions into cornmeal mixture. In a small deep bowl, beat egg whites until they form stiff but- still-moist peaks. In a separate bowl, beat yolks. Fold yolks into whites, then into corn mixture. Spread into baking dish. Dot top with bits of rest of butter. Bake 45 minutes.

Ma’s Spaghetti Salad

Ma’s Spaghetti Salad

Cook 1 lb. Spaghetti, then rinse in cold water. Add 1/2 C. Good Seasons Italian Salad Dressing, cut up green or purple onions, celery, green peppers, tomatoes, radishes. Add 1/2 of a 2.75oz. bottle of Johnny’s Salad Seasoning. Mix well and chill. Toss and add pepper when serving.

Dumplings

Dumplings

1 1/2 C. Flour
1 T. Sugar
2 tsp. baking Powder
1/2 tsp. Salt
1 Egg
2 2/3 C. Milk
2 T. Melted Shortening
1/4 tsp. Dry Mustard, optional
1 1/2 tsp. Caraway Seed, optional

Sift flour, add baking powder and salt and sift again (add mustard and seed with salt if using). Combine egg, milk and shortening in small bowl, then pour all at once to the dry ingredients. Mix just enough to moisten. Drop by tablespoonfuls into simmering pot. Cover tightly and cook 25 minutes.

Cornbread

Cornbread

1 1/2 C. Yellow Cornmeal
1 C. Flour
1/3 C. Sugar
1 tsp. Salt
1 1/2 C. Milk
1 T. Baking Powder
2 Eggs
6 T. melted (but cool) Butter
8 T. melted (but cooled) Shortening

Preheat oven to 400 degrees. Sift dry ingredients into a mixing bowl. Beat the eggs lightly, stir in melted butter and shortening and add milk. Pour into dry ingredients and beat together until smooth; do not overbeat. Lightly butter an 8 x 12 shallow baking pan and pour in the batter. Bake in center of the oven for about 30 minutes or until the bread comes slightly away from the sides and it is golden brown.

Doris’ Macaroni Salad

Doris’ Macaroni Salad

Cook 1/2 package sea shell noodles until done; drain. Melt 1/2 cube margarine over low heat in a frying pan. Add 4-6 whole eggs to pan, but do not mix. Add hot noodles over eggs immediately. Mix lightly while cooking to retain chunks of egg. Add crumbled fried bacon (or bacos) or bits of ham. Serve.

Garlic Potatoes with Cheese Sauce

Garlic Potatoes with Cheese Sauce

5 large potatoes
1 medium onion
6 or more large cloves fresh garlic
2 T. butter
1/4 cup cheddar cheese, grated

2 T. butter
2 T. flour
1/2 cup milk
1/2 tsp. each, salt and dry mustard
Dash of paprika
3/4 cup grated cheddar cheese

Peel and thinly slice potatoes; peel and mince onion; peel garlic. Grease a 10-inch baking dish or equivalent-size casserole. Cover bottom with one layer of potato slices. Sprinkle with minced onion. Using a garlic press, press 2 cloves of garlic and sprinkle over potatoes. Dot with a portion of the butter. Repeat until all potatoes are used, making 3 or 4 layers. Pour cheese sauce over potatoes. Sprinkle 1/2 cup grated cheese over top. Cover and bake for 30 minutes at 350 degrees. Uncover and bake for 30 minutes longer, or until potatoes are done. To make cheese sauce: Melt butter in a saucepan. Blend in flour. Slowly stir in milk. Cook and stir over moderate heat until sauce is smooth and slightly thickened. Blend in salt and dry mustard, a generous dash paprika, and 3/4 cup grated Cheddar cheese. Heat, stirring, until cheese melts.

Amy Ferschweiler’s Baked Beans

Amy Ferschweiler’s Baked Beans

1 lb. Beef
1 lb. Bacon, cooked
3 T. White Vinegar
2 T. Dry Mustard
3 T. Dark molasses
1 C. Catsup
1 1/2 C. Brown Sugar
1 T. Liquid Smoke
1 T. Salt
2 cans Pork and Beans, drained
1 can Kidney Beans, drained
1 can Butter beans, drained

?? No instructions.

Macaroni Salad

Macaroni Salad

3 C. cooked Elbow Macaroni
2 Eggs, cooked Hard
6 slices Bacon, cooked crisp
1/4 C. Celery, chopped
1/4 C. Parsley, chopped
1/4 C. Green Pepper, chopped
1/2 C. Radishes, sliced
2 T. Onion, chopped
Salt & Pepper to taste

Dressing:

1/2 C. Sugar
1/2 C. Vinegar
1/2 C. Water
1 tsp. Salt
1 tsp. Mustard
1/8 tsp. Pepper
1 T. Flour
2 Beaten Eggs

Combine all dry dressing ingredients in top of double boiler. Add eggs, water and vinegar. Cook over hot water until thick. Cool slightly. Meanwhile, mix all salad ingredients in a large bowl, tossing well. Add salad dressing, toss with a fork. Garnish with pepper rings and radish slices. Yield: 6 servings

Smashed Baked Potatoes

Smashed Baked Potatoes

12 whole New Potatoes (or Other Small Round Potatoes)
3 T. Olive Oil
Kosher Salt to Taste
Black Pepper to Taste
Rosemary (or Other Herbs of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.) Bake in a 450 degree oven for 20-25 minutes until golden brown.

Gram’s Good Buns

Gram’s Good Buns

Combine 1/2 C. scalded milk, 1/4 C. shortening, 1 T. sugar and 1 1/2 tsp. salt. Cool by adding 1/2 C. water. Add 1 cake yeast, dissolved as directed. Blend in 1 egg and 3/4 C. chopped browned onions. Add 3 C. flour, mix well. For round buns, roll to 1/2″ thick and cut into rounds with 3 1/2″ cutter. For square buns roll out into a 9 x 12 square and cut into 12 3″ squares. Place buns on greased baking sheet and allow to rise until double. Bake at 400 degrees 15 minutes.

Troller’s Cookbook Zucchini Bread

Troller’s Cookbook Zucchini Bread

3 Eggs
2 C. Sugar
2 C. peeled, grated Zucchini
3 tsp. Vanilla
1 C. Oil
3 C. Flour
1 tsp. Baking Soda
1 tsp. Salt
3 tsp. Cinnamon
1/4 tsp. Baking Powder
1/2 C. chopped Nuts

Combine eggs, sugar, zucchini, vanilla and oil. Sift together Flour, baking powder, salt, cinnamon and baking soda. Add flour mixture to wet ingredients, beating until just mixed. Stir in nuts. Divide equally between 2 greased loaf pans. Bake at 325 degrees one hour.

Roasted Garlic Swirl Bread

Roasted Garlic Swirl Bread

2 medium whole garlic bulbs
2 tsp. olive oil
1 package (1/4 oz.) active dry yeast
1 C. warm water (110° to 115°)
1 tsp. sugar
1 tsp. salt
2-1/2 to 3 C. all-purpose flour
2 tsp. minced fresh sage or 2 tsp. rubbed sage
2 tsp. minced fresh marjoram or 3/4 tsp. dried marjoram
1 tsp. minced fresh rosemary or 1/2 tsp. dried rosemary, crushed
2 tsp. grated Parmesan cheese
1 tsp. butter, melted

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; set aside. In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 1 C. flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, add the sage, marjoram and rosemary to the reserved roasted garlic. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Spread garlic mixture to within 1/2 in. edges. Sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal. Coat a baking sheet with cooking spray. Place loaves seam side down on pan; tuck ends under. With a sharp knife, make several slashes across the top of each loaf. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Remove to wire racks; brush with butter. Yield: 2 loaves (10 slices each).

Yield: 2 loaves. 10 slices each
Serving size: 1 slice
Calories: 84
Fat: 1g
Fiber: 1g

Wheat Bread

Wheat Bread

2 1/2 C. warm water
2 T. active dry yeast
2/3 C. sugar
2 3/4 C. whole wheat flour
1/2 C. potato flakes
2 3/4 C. white flour
1 tsp. salt
2 T. vinegar
2 T. oil
1/4 C. nonfat instant dry milk

Mix the yeast in warm water and allow to sit for 10 minutes. Add sugar, whole wheat flour, white flour and blend well. In the following order add salt, dry milk, oil, vinegar and potato flakes until it turns into a dough, add flour as needed. Dough is ready when tacky to the touch. Knead for 12 minutes. Cover and let rise for approximately one hour. Punch down and place in 2 greased loaf pans. Cover and allow to rise for about half hour or until about double in size. Bake in 375 degree oven for 20 minutes. Can also be baked in a cast iron Dutch Oven with briquettes

Green Chile Buckwheat Polenta

Green Chile Buckwheat Polenta

4 C. vegetable or chicken stock
1 tsp. salt
1 C. coarse grind buckwheat groats or kasha (or commercially ground buckwheat)
1 tsp. ground cumin
several grinds pepper
1/4 C. chopped (Hatch) green chile or small can of diced chiles
1 T. butter
1/2 C. cheese – cotija, pepper jack, cheddar, etc.
Canned Salsa Verde

Fresh Garnishes, if Available:
4 eggs (cooked any style)
avocado, diced
cilantro, chopped

To a medium saucepan, add the stock and salt. Bring to a boil, and reduce heat. Slowly whisk in the ground buckwheat (to avoid lumps). Add the cumin and ground pepper. Cover and simmer until desired texture is achieved. The time will vary according to the coarseness of your buckwheat. I cooked mine low and slow for about 40 minutes. My kasha (buckwheat) was milled on the 2nd coarsest setting. Substitute commercial buckwheat if preferred. Refer to package instructions for liquid quantity and cooking time. Add the green chile, butter, and cotija (or other) cheese. Stir to combine.

Top with an egg and avocado, sprinkle with crumbled cotija and cilantro, and drizzle with salsa verde. Dig in!

Pantry Friendly Roasted Garlic Bread

Pantry Friendly Roasted Garlic Bread

4 C. bread flour (or 2 C. bread flour and 2 C. whole wheat flour)
1/2 tsp. instant yeast (or active dry yeast)
1 1/2 tsp. salt
2 1/4 C. room-temperature water
2 whole heads of garlic
1 tsp. 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.

Creamy Red Beans and Pasta Salad

Creamy Red Beans and Pasta Salad

½ C. dried carrots
½ C. freeze dried peas
4 C. cooked and drained small pasta
2-15oz. cans red beans or 3 ½ c.
½. C. bottled Italian dressing
½ C. mayonnaise
2 tsp. dried parsley

Simmer carrots in 1 ½ C. water for 10 minutes. Add peas and simmer an additional 3-4 minutes. Drain vegetables, combine with pasta and beans and cool. Whisk together dressing, mayonnaise and parsley; pour over salad and toss. Serves 4-5.

Cast Iron Skillet Cornbread

Cast Iron Skillet Cornbread

1 1/4 C. coarsely ground cornmeal
3/4 C. all-purpose flour
1/4 C. granulated sugar
1 tsp. kosher salt
2 tsp. baking powder
1/2 tsp. baking soda
1/3 C. whole milk
1 C. buttermilk
2 eggs, lightly beaten
8 T. unsalted butter, melted

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 T. for the skillet later on. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

Oven Fried Rice

Oven Fried Rice

2 C. rice (not instant!)
3 1⁄3 C. water
1 (1 1/4 oz.) package onion soup mix
3 1⁄2 tsp. soy sauce
3 tsp. oil
1 dehydrated Bell Pepper (red/green mix), rehydrated
1 green onion, chopped
0.5 (8 oz.) can mushrooms, chopped

Preheat oven to 350°F. While oven is heating, combine all ingredients in a medium-sized casserole dish. Stir thoroughly to combine. Place on middle rack in oven, and cook uncovered for 50 minutes to 1 hour, or until rice is cooked and all water is absorbed.

Baked Beans with Cranberries

Baked Beans with Cranberries

2 16oz. can Beans
1 can Cranberry Sauce
2 T. Brown Sugar, Granulated Sugar or Honey
1 Onion, grated
4 slices bacon (or use shelf stable bits)

Mix first 4 ingredients in a 2 quart casserole dish. Lay bacon across top and bake uncovered at 325 for 3 hours.

Baked Mashed Butternut Squash

Baked Mashed Butternut Squash

2 C. cooked, mashed butternut squash or pumpkin
3 T. butter, softened
1 C. sugar
1/3 C. milk, fresh, canned or powdered
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
3 eggs
1 tsp. vanilla extract

Heat the oven to 325 degrees. Grease a 11/2-quart casserole dish. Combine all the ingredients in a large bowl and beat with an electric mixer until well combined. Pour the mixture into the casserole dish and bake for 75 minutes or until set. Serves 6 to 8.