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Category: Starches

Flatbread

Flatbread

The dough for this flatbread has been MacGyvered into everything from a soft, puffy gyro stuffed with leftover lamb and dill yogurt, to skillet fry bread topped with cheese and served alongside tomato soup, to grilled pizza topped with peanut sauce, shredded chicken, and a Thai cucumber salad. It’s saved me from the siren call of takeout more times than I can count.

4 C. all-purpose or whole wheat flour
1 3/4 C. warm water, or 2 C. warm water if using whole wheat flour
1/4 C. extra-virgin olive oil, plus more for brushing
l tsp. active dry yeast
l tsp. kosher salt, plus more for sprinkling

In a large bowl, combine all the ingredients. Stir the mixture with a strong wooden spoon until the dough comes together into a soft but cohesive ball. To use the dough today, cover the bowl with a damp towel or a layer of plastic wrap and set it someplace warm until the dough is puffy and has doubled in size, 2 to 4 hours, depending on how warm your kitchen is. To use the dough tomorrow, or any time in the next week, transfer the dough ball to a large Ziploc freezer bag or l-gallon or larger airtight container. Refrigerate and let the dough rise in the refrigerator at least 12 hours, or up to 1 week. Bring the dough to room temperature before proceeding. After the dough has risen, turn it out onto a smooth, lightly floured surface. With floured hands, gently fold and pat the dough into a disk shape. Divide the disk into 4 to 8 equal pieces, depending on how large you want y7our finished flatbreads. Form each piece into a ball, covering the dough balls lightly with a lint-free towel or plastic wrap as y7ou go, to prevent them from drying out. Reflour the work surface to form the flatbreads. Working with one dough ball at a time, pat or gently roll the dough into a 1/4-inch-thick disk. Repeat with the remaining dough balls. Lightly brush the flatbreads with oil and, if desired, sprinkle with salt

To skillet-fry the flatbreads, preheat a cast-iron skillet over medium heat. Place a flatbread on the skillet and cook until golden brown, bubbly, and firm, about 3 minutes. Flip the flatbread and cook on the second side until the bottom is golden brown and the flatbread is fully cooked, about 3 minutes. Repeat with the remaining flatbreads.

To grill the flatbreads, preheat a grill to medium-high heat. Place a flatbread on the grill and cook until it is golden and a bit charred on the first side, 3 to 4 minutes. Flip the flatbread and grill the second side until the bottom is golden brown and the flatbread is fully cooked, 3 to 4
minutes. Repeat with the remaining flatbreads.

Corn Pancakes with Almond Red Pepper Romesco

Corn Pancakes with Almond Red Pepper Romesco

¼ C. whole raw almonds with skins (or blanched or sliced almonds)
1-2 large garlic cloves, sliced
2 large red peppers
¼ tsp. cayenne
½ tsp. salt
1 tsp. balsamic vinegar
1 tsp. extra virgin olive oil

Preheat oven 350 degrees F. Place almonds in medium bowl and cover with boiling water. Let sit for 5 minutes, drain and slip off skins. Skip this step if using blanched or sliced almonds. Place almonds on baking sheet and roast in oven for 7-8 minutes until golden. Set aside. Turn oven up to 400F. Cover baking sheet with aluminum foil. Cut red peppers into quarters, remove seeds and place on baking sheet. Roast in oven for 40 minutes, turning them over half way through, until some edges are black. Remove red peppers from oven and fold aluminum foil up and around them. Twist foil together and steam peppers for about 10 minutes. Open foil and remove skins from peppers. Place garlic slices and almonds in small food processor and whiz until finely minced. Add peppers and process until smooth. Add cayenne, salt and vinegar and whiz until well mixed. Add oil and process until quite smooth. Spoon Romesco into serving bowl.

¼ C. cornmeal
¼ C. all purpose flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 large egg
¾ C. plain yogurt (I used Greek)
1 tsp. canola oil
1 ¼ C. corn kernels (I used canned), drained
½ C. fresh basil, chopped
¼ C. canola oil, for frying

In a large bowl, whisk together the cornmeal, flour, baking powder, soda and salt. In a medium bowl, whisk the egg until frothy. Add the yogurt and oil, and whisk to combine. Add yogurt mixture to flour mixture and stir with a fork to combine. Stir in the corn kernels and basil. Drizzle canola oil to cover bottom of large skillet. Heat over medium-high until oil is hot and shimmering. Use a ¼-C. measure to scoop batter into pan, patting batter to flatten to about 3/4-inch thick, leaving ½ inch between pancakes. Reduce heat to medium-low and cook until pancakes are deep golden brown and edges are dry. Turn with a metal spatula and cook second side. Transfer to oven-safe plate lined with paper towels and keep warm in a 200F oven. Sprinkle with a very light dusting of kosher salt and serve with Romesco sauce. Garnish with chopped basil, if desired.

Cheddar-Scallion Scones

Cheddar-Scallion Scones

Cheddar Scallion Scones2 cups all purpose flour
1 T. sugar
½ tsp. salt
2 ts.p baking powder
â…› tsp. garlic powder
freshly cracked pepper
5 T. cold butter
½ cup shredded sharp cheddar
3 green onions, sliced
¼ cup milk
2 large eggs

Preheat the oven to 400 degrees. In a large bowl, stir together the flour, sugar, salt, baking powder, garlic powder, and some freshly cracked pepper (about 5 cranks of a pepper mill).  Cut the cold butter into chunks, then add to the bowl with the flour mixture. Work the butter into the flour mixture with your hands or a pastry cutter until the texture of the flour resembles damp sand and no large chunks of butter remain. Stir in the shredded cheddar and sliced green onions. In a separate bowl, whisk together the milk and eggs until smooth. Pour the egg and milk mixture into the bowl with the dry ingredients. Stir until a ball of sticky dough forms and no more dry flour remains on the bottom of the bowl. Use your hands, if necessary, to form the dough into a cohesive ball. Turn the dough out onto a lightly floured surface and press it into an 8 inch diameter circle (about 1-inch thick). Cut the circle into 8 wedges. Place the wedges on a baking sheet lined with parchment paper and bake in the preheated 400 degree oven for about 18 minutes, or until the scones are golden brown. Serve warm or allow to cool to room temperature.

Alabama Biscuits

Alabama Biscuits

Alabama Biscuits2 1/2 C. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/4 C. sugar
1 (1/4 ounce) active dry yeast
1/4 C. water
6 T. butter, melted
1 C. buttermilk

Sift dry ingredients together. Dissolve yeast in water; Add buttermilk and add in sifted ingredients mixing well. Knead 20 times and roll out 1/4″ thick. Cut with biscuit cutter or 1″ drinking glass. Butter biscuits with brush and stack in twos, let rise for 2 hours. Bake at 425 degrees for 10 to 12 minutes, or until brown.

Rimrocker Cheese-Potato Croquettes with Chive crème fraîche

Rimrocker Cheese-Potato Croquettes with Chive crème fraîche

Chef Damon Jones dreamed up this play on a loaded baked potato after tasting a sample of Rimrocker cheese from Tumalo Farms. At the chef s Ashland restaurant, he serves the croquettes on a bed of microgreens. If you can’t find Rimrocker cheese, you can substitute a semihard cheese such as cheddar from a local dairy instead. Make this recipe the day after a holiday dinner when leftover mashed potatoes are in plentiful supply.

½ C. crème fraîche
2 T. finely chopped chives

2 tsp. unsalted butter
1/2 C. finely chopped leeks
1 1/2 C. mashed potatoes, cooled
4 oz. semihard cheese, such as Tumalo Farm’s Rimrocker cheese, coarsely grated (about 1 C.)
1/2 C. plus 2 T. plain dried breadcrumbs
Salt and freshly ground black pepper
1 egg
Extra-virgin olive oil

Make the chive crème fraîche: Whisk the crème fraîche and chives together in a small bowl until well combined. Cover and refrigerate until ready to use. Make the croquettes: Melt the butter in a medium skillet over medium-low heat and cook the leeks, stirring occasionally, until soft, about 5 minutes. Remove the pan from the heat and let cool slightly. Mix the leeks, mashed potatoes, cheese, and 2 T. the breadcrumbs together in a medium bowl with a rubber spatula until well combined. Salt and pepper to taste. Portion the potato mixture into 8 small croquettes using your hands. Lightly beat the egg in a shallow dish. Spread the remaining ½ C. bread crumbs in a separate shallow’ dish. Place the dishes next to each other and dip the potato cakes in the egg, turning once to coat both sides, and then the breadcrumbs, turning once to coat both sides. Line a plate with paper towels. Coat the bottom of a large skillet with olive oil and warm over medium heat. Add the croquettes to the skillet and, working with 4 cakes at a time, cook them over medium-high heat until golden brown, about 3 minutes per side. Transfer the cakes to the paper towel-lined plate to drain; cover the plate with foil to keep warm while you cook the remaining cakes. Divide the croquettes among four plates. Serve piping hot with a dollop of chive crème fraîche.

Homemade Chicken Rice-a-Roni

Homemade Chicken Rice-a-Roni

Homemade Chicken Rice-a-Roni

 

4 C. of uncooked long grain rice

1 tsp of salt

2 tsp of dried parsley flakes

4 T. of instant chicken bouillon

2 tsp of dried tarragon

1/4 tsp of white pepper

 

At home, mix all of the above ingredients. Separate into three 1-pint containers until needed. At camp, mix 1 1/3 C. rice mix with 2 C. of cold water. Add 1 T. butter and cook rice/water mixture in medium saucepan. Bring water to a boil. Cover, reduce heat and cook for 15-25 minutes, or until liquid is absorbed.

Homemade Mexican Rice-a-Roni

Homemade Mexican Rice-a-Roni

Homemade Mexican Rice-a-Roni

 

4 C. of long grain rice

4 tsp of salt

1 tsp of dried basil

1/2 C. of dried tomato flakes

1/2 C. of green pepper flakes

5 tsp of parsley flakes

1 T. butter

 

Combine all ingredients in large bowl and mix well. Put three portions of 1 1/2 C. each into three 1-pint containers. At camp, combine 1 1/2 C. of mix, 2 C. water and 1 T. butter in medium saucepan. Bring mixture to a boil on high heat and then cover and reduce heat. Cook for 15-25 minutes, until liquid is absorbed.

Mrs. Carrigan’s Honey Wheat Bread

Mrs. Carrigan’s Honey Wheat Bread

This is a terrific recipe for the bread machine. Easy to make, and taste so good!! Has a wonderful crispy crust, and so tasty on the inside! The house smells wonderful! It’s terrific right out of the bread machine warm, but it tastes just as good when it’s cool! Makes wonderful grilled cheese and lunch box sandwiches! I’ve made this bread on a Monday, and I then store it in a plastic bag. We use it for sandwiches, toast, etc. It stays fresh for days. Of course, it’s usually gone in a day or two at our house.

1 C. warm water
2 tsp. warm water
1/4 C. honey
1 1/2 tsp. active dry yeast
2 tsp. butter
2 C. whole wheat flour
1 C. bread flour
1 tsp. salt

Pour warm water, honey, butter, whole wheat flour, bread flour, salt, and yeast, respectively, into the pan of a bread machine. Set the bread machine to Basic/White, 2 pound loaf, light crust, and select Start. Cool completely before slicing.

Sweet & White Potato Spears

Sweet & White Potato Spears

1-1/2 lb. sweet potatoes (about 3), cut into spears
1-1/2 lb. russet potatoes (about 3), cut into spears
1/2 C. Italian Dressing
1/4 C. Grated Parmesan Cheese
2 T. chopped fresh parsley

Preheat oven to 375°F. Toss potatoes with dressing. Place on lightly greased baking sheet or 15x10x1-inch baking pan. Cook 30 min. Turn potatoes. Cook an additional 30 min., sprinkling with cheese during the last 5 min. Sprinkle with parsley.

Campfire Parmesan Herb Biscuits

Campfire Parmesan Herb Biscuits

Campfire Parmesan Herb Biscuits

 

2 tubes refrigerated biscuit dough (or homemade dough)

1 T. Italian seasoning

2 T. butter, melted

¼ C. grated parmesan cheese

 

In a small bowl, mix together parmesan cheese and Italian seasoning. Generously grease a shallow 12” Dutch oven. Arrange biscuits in pan, leaving ¼” space between each if possible. Brush melted butter over the tops of biscuits. Sprinkle tops with parmesan mixture. Arrange 6 hot coals in circle and place Dutch oven on top. Cover with flat lid and top with 6 more hot coals. Bake for 12-15 minutes, until golden brown. Serve warm.

Campfire Beer Bread

Campfire Beer Bread

Campfire Beer Bread

 

3 C. self-rising flour

½ C. sugar

1- 12 oz. can beer

3 T. melted butter

 

In a large mixing bowl, combine flour and sugar. Add entire can of beer and mix well. Batter will be lumpy. Scrape batter into a well-greased 12” shallow Dutch oven. Pour melted butter over top. Arrange 6 hot coals and place Dutch oven on top. Cover with a flat lid and arrange 6 more hot coals on lid. Bake for 40-50 minutes, until golden brown and toothpick inserted near center comes out clean.

Quick No-Knead Rolls

Quick No-Knead Rolls

Quick No-Knead Rolls

 

¾ C. hot water

½ C. canned milk

2 packages yeast

2 T. sugar

3 ½ C. flour

1 tsp. salt

 

Dissolve yeast in water and milk. Add sugar, 1 ½ C. flour, and salt; mix until well mixed. Add 2 C. flour, mix well. Let rest 5 minutes. Shape into rolls and let rise until double. Bake at 350º for 15-20 minutes. I use these when I make harvest soup or beef stew. They are easy and good, though they are a heavier roll than ones that raise twice.

Homemade Pizza Crust

Homemade Pizza Crust

Homemade Pizza Crust4 ½ C. Flour
2 tsp. Instant Dry Yeast
2 tsp. Salt
2 T. Sugar
2 T. EVOO
1 ¾ C. Cold Water

In large bowl, food processor, or standing mixer, combine 4 C. flour, yeast, salt and sugar. Add oil and water; stir until mixtures comes together into a dough. Knead 10 minutes, or until elastic, adding more flour as needed to keep it from sticking. Form into 2 large balls; place in 2 lightly oiled bowls. Cover and set aside to rise for 1-2 hours. When doubled in size, punch down and let rest another 20 minutes. Roll dough out on floured surface to form a large flat disk.

Cheese & Chive Cake Sale

Cheese & Chive Cake Sale

1¾ C. all-purpose flour
1 T. baking powder
½-1 tsp. salt (depending on what cheese and add-ins you’re using)
¼ tsp. freshly ground white pepper (or more to taste; you could even add a pinch of cayenne)
3 large eggs, at room temperature
1/3 C. whole milk, at room temperature
1/3 C. extra-virgin olive oil
1 generous C. coarsely grated Gruyere, Comte, Emmenthal, or cheddar (about 4 ounces)
2 ounces Gruyere, Comte, Emmenthal, or cheddar, cut into very small cubes (½-2/ 3 C.)
½ C. minced fresh chives or other herbs (or thinly sliced scallions)
1/3 C. toasted walnuts, chopped (optional)

Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-x-4½-x-2¾-inch loaf pan – a Pyrex pan is perfect here. If your pan is slightly larger, go ahead and use it, but your loaf will be lower and you’ll have to check it for doneness a little earlier. Whisk the flour, baking powder, salt, and white pepper together in a large bowl. Put the eggs in a medium bowl and whisk for about 1 minute, until they’re foamy and blended. Whisk in the milk and olive oil. Pour the wet ingredients over the dry ingredients and, using a sturdy rubber spatula or a wooden spoon, gently mix until the dough comes together. There’s no need to be energetic – in fact, beating the dough toughens it – nor do you need to be very thorough: just stir until all the dry ingredients are moistened. Stir in the cheese, grated and cubed, the herbs, and the walnuts, if you’re using them. You’ll have a thick dough. Turn the dough into the buttered pan and even the top with the back of the spatula or spoon. Bake for 35 to 45 minutes, or until the bread is golden and a slender knife inserted into the center comes out clean. Transfer the pan to a cooling rack and wait for about 3 minutes, then run a knife around the sides of the pan and turn the loaf over onto the rack; invert and cool right side up. The bread can be served when it is still slightly warm, but I think it tastes better when it has cooled completely. If the bread is keeping company with drinks, cut it into 8 slices, about ½ inch thick, and cut the slices into strips or cubes.

Bonne idee: You can use whatever hard cheese you like most or whatever combination of cheeses you have on hand. You can vary the herbs just about any way you wish – I really like this with basil or a mix of herbs that includes basil — or you can skip the herbs. And you can have a field day with add-ins; for example, you can mix in diced ham, bacon bits, toasted chopped nuts, olives, sun-dried tomatoes, minced shallots, or small pieces of cooked vegetables.

Bonne idee: Bacon, Cheese, and Dried Pear Bread. For this bread, you’ll need 5 strips of bacon, cooked until crisp, patted dry, and chopped into thick bits, 1 C. finely chopped moist dried pears (about 3½ ounces), and 1 T. minced fresh sage instead of the chives, stirred in just before the dough goes into the pan. I think the toasted walnuts are a must in this one. If you really want to change things up, instead of adding cubes of Gruyere or other hard cheese, fold in a blue cheese, like Roquefort, Fourme camAmbert, or Gorgonzola.

Pompe à l’Huile

Pompe à l’Huile

3 3/4 cups flour

1/4 cup sugar*

1 7-gram package active dry yeast

3/4 cup, plus 1 tablespoon good quality extra-virgin olive oil (I used “Tuscan Herb” flavored olive oil)

2 teaspoons salt, plus more to sprinkle on dough before cooking

*Note: For a sweeter loaf, and depending on flavor of your olive oil, increase sugar to 1/3 cup

 

Make a poolish: Put 1 1/2 cups of the flour, sugar, yeast, and 1 cup warm water into a large bowl and stir well with a wooden spoon to combine. Let the mixture sit in a warm spot until bubbly, about 30 minutes. Add remaining 2 1/4 cups flour, 3/4 cup of the oil, and salt to the poolish and stir until a dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5–7 minutes. Grease a large clean bowl with the remaining 1 tablespoon of oil, place dough in the oiled bowl, and cover with a clean towel. Set the dough aside in a warm spot to let rise until doubled in bulk, 3–4 hours. Preheat oven to 400° F. Gently turn dough out onto a large sheet of parchment paper and gently stretch it with your fingers to form a 12″ circle. Using a small, sharp knife, cut out 2″long slits, each about 1″ wide, starting from the center of the bread and cutting toward the edge, and add few cuts on the edge, so that the dough resembles a sand dollar (discard dough scraps or bake them separately as a cook’s-bonus nibble). Using your fingers, gently stretch the holes open a little wider so that they won’t close up completely when bread is baked. Carefully transfer the dough, on the parchment paper, to a large baking sheet, sprinkle with coarse salt, and bake until golden brown and puffed, about 15 minutes. Transfer the bread to a rack to let cool or serve warm.

Quick Pea “Risotto”

Quick Pea “Risotto”

Quick Pea “Risotto”

Peas and chives add a Spring touch to this creamy, any-time-of-year, main dish.

1/2 C. arborio rice

2/3 C. vegetable broth

1/2 C. frozen petite peas

1/8 tsp. dried thyme

1 T. finely chopped chives

1 tsp. extra virgin olive oil

Place rice, vegetable broth, peas and thyme in rice bowl or 4 C. glass dish. Stir briefly to combine. Place bowl in steamer tray, filling water level to medium and steam uncovered for 30 minutes. Let rest 5 minutes. Add chives and oil, stirring gently to combine.

Braisin Bread

Braisin Bread

1 ½ pound loaf

11/2 C. water
1 (.25 oz.) package active dry yeast
1 tsp. white sugar
3 C. bread flour
11/2 C. raisin bran cereal
1 tsp. salt

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Med Crust cycle; press Start.

WIW:  Savory Cheese Waffles

WIW:  Savory Cheese Waffles

WIW: Savory Cheese Waffles

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons kosher salt

2 large eggs

2 cups whole milk

8 tablespoons unsalted butter (1 stick), melted

2 cups shredded Irish cheddar cheese (about 5 ounces), such as Dubliner

 

Heat the oven to 250°F and arrange a rack in the middle. Set a wire rack on a baking sheet and place it in the oven. Whisk together the flour, baking powder, and salt in a large bowl to aerate and break up any lumps; set aside. Place the eggs in a second large bowl and whisk until just broken up. Add the milk and, while whisking constantly, slowly pour in the melted butter until evenly combined. Add the cheese and stir until combined. Add the milk-cheese mixture to the flour mixture and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps); set aside. Heat a Belgian waffle iron to medium according to the manufacturer’s instructions. Once heated, fill it with batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter.  What to buy: Irish cheddar, often labeled Kerrygold or Dubliner, is an aged cow’s-milk cheese that has the sharpness of cheddar combined with the hard, crumbly texture of Parmesan. You can find it in the dairy section of most well-stocked grocery stores or online.

Scallion and Cheddar Supper Bread

Scallion and Cheddar Supper Bread

1 1/2 C. biscuit mix
1/2 C. milk
1 large egg
1 C. sharp shredded Cheddar cheese
1/2 C. chopped scallions
1 /4 tsp. freshly ground black pepper
1 T. olive oil

Preheat oven to 400 degrees. Lightly grease an 8-inch round or square cake pan. Combine the biscuit mix, milk and egg in a large mixing bowl. Add cheese, scallions and pepper. Stir until combined. Scrape dough into prepared pan and spread evenly with spatula. Drizzle olive oil over the top. Bake until golden brown, 16-18 minutes. Remove from pan and cool 5 minutes. Slice and serve warm.

Fig and Fontina Flatbread with Rosemary

Fig and Fontina Flatbread with Rosemary

The recipe below makes two large cookie sheet size breads with a slightly puffy crust. If you like your crusts thin, as we do, you can split the dough into thirds and roll it out thinner, making three smaller breads from the same batch of dough. You’ll need to watch it more closely as the ends will cook quickly.

Fig and Fontina Flatbread with Rosemary1 package active dry yeast
1/4 C. hot water (100 degrees – very hot tap water will do)
A pinch of sugar
3 C. all-purpose flour (I used King Arthur’s bread flour); more as needed
2 T. olive oil, plus a little more
2 tsp. coarse kosher or sea salt
3/4 C. water

1 C. shredded Fontina cheese
1 C. shredded Parmesan cheese
1/2 lb. black mission figs
Fresh rosemary (optional)
Salt and pepper

Pour 1/4 C. hot water into a small bowl. Sprinkle the yeast on top along with a pinch of sugar. Give a quick stir and let sit till bubbles rise. Combine flour, salt, olive oil and activated yeast in a food processor. Begin processing and add 3/4 C. water through feed tube. Process, adding a little more water if necessary, until mixture forms a slightly sticky ball. Turn dough onto a floured work surface, and knead to form a smooth, round ball. Put dough ball in a bowl, and cover with a clean damp towel. Let rise until dough doubles in size, 1-2 hours. Just before the dough is done rising, preheat your oven to 400 degrees Fahrenheit. Slice the figs by cutting them in half lengthwise (de-stem the ends with the knife if needed), then trimming the backsides flat, so you end up with nice thick slices with skins just around the edges. Divide dough in half and roll it onto lightly oil-greased baking sheets. Rub a little olive oil over the doughs, and divide cheese and figs among them. Sprinkle generously with fresh rosemary, salt and freshly ground pepper. Bake in the oven on the top shelf for 8-10 minutes, until golden. Cut into squares using a pizza cutter and serve.

Glazed Bacon Rollups

Glazed Bacon Rollups

Glazed Bacon ROllups1/4 cup concord grape jelly
3/4 cup packed brown sugar
2 tablespoons Dijon mustard
12 slices packaged precooked bacon
1 can Pillsburyâ„¢ refrigerated original breadsticks
2 tablespoons thinly sliced green onion tops (3 medium)

Heat oven to 375°F. Lightly spray 12 regular-size muffin cups and top of pan with No-Stick Cooking Spray. In 2-cup microwavable measuring cup, stir jelly, brown sugar and mustard until well blended. Microwave on High 1 minute. Stir until smooth. Microwave 15 seconds longer or until syrupy. Pour into shallow microwavable dish. Unroll dough; carefully separate into breadsticks. Press breadsticks to length of bacon slices. For each rollup, dip 1 bacon slice in syrup mixture, turning to coat both sides; shake off excess. Place on breadstick. Starting at one short end, roll up; place in muffin cup, flat side up. Repeat with remaining breadsticks and bacon slices. If syrup mixture thickens, microwave on High 10 seconds; stir. Bake 10 to 13 minutes or until rollups are puffed and light golden brown. Invert muffin pan onto heatproof platter, allowing syrup to drip down sides of rollups. Sprinkle with sliced green onions. Serve warm.

WIW: Stuffles

WIW: Stuffles

WIW: Stuffles

1 T. extra-virgin olive oil

½ C. chopped onion

½ C. chopped celery

¾ tsp. salt

½ tsp. freshly ground black pepper

½ tsp. poultry seasoning

¼ tsp. dried sage

6 C. dry bread cubes (about ½-inch square)

½ C. unsalted butter, melted

1 C. low-sodium chicken broth

Nonstick cooking spray

Note: Many kinds of bread will work here, including sandwich bread and baguette—alone or in combination. Cut any slightly stale pieces or ends into cubes and stash them in a zip-top bag in the freezer until you accumulate enough for this recipe. Thaw at room temperature for an hour before using.

 

Place the olive oil in a large skillet over medium heat. Add the onion and celery and sauté until the onion is soft and the celery is beginning to soften, about 5 minutes. Add the salt, pepper, poultry seasoning, and dried sage and cook for 1 minute more to heat through. Remove the pan from the heat. Place the bread cubes in a large bowl. In a small bowl, whisk together the butter and chicken broth, then pour that mixture over the bread. Add the vegetable mixture and stir. Preheat the waffle iron on medium. Preheat the oven on its lowest setting. Allow the stuffing mixture to sit for 5 minutes to absorb the liquid completely, stirring it once or twice. Coat both sides of the waffle iron grid with nonstick spray. Measure about 1/2 C. of the stuffing mix and place it on one section of the waffle iron. (This measure is approximate. Use enough of the mixture to slightly overstuff each section of the waffle iron. Waffle irons with deeper grooves may need a bit more stuffing.) Close the lid and press down to compress the stuffing. After 4 minutes, open the lid to check on the stuffle. It should be golden brown and cohesive. Use a silicone spatula to loosen the edges before sliding the spatula underneath the stuffle and lifting it out. (If you’re worried about the stuffle holding together, it may be easier to use two spatulas – one for the top and one for the bottom.) ‚Repeat Steps 6 through 8 for the remaining stuffing mixture. Keep completed stuffles warm in the oven.

Black Angus Garlic Cheese Bread

Black Angus Garlic Cheese Bread

Black Angus Garlic Cheese Bread1 loaf french bread
1/2 C. butter
1 C. shredded jack cheese
1 C. shredded asiago cheese
1 C. mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed

Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in a bowl, blending well. Spread the cut side of bread with spread. Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve.

Bacon & Cheddar Grits Casserole

Bacon & Cheddar Grits Casserole

Mrs. Riley says that this recipe may be halved and baked in a 13″ x 9″ baking dish at 350° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh herbs in the milk as it comes to a boil (this takes about 10 minutes). She then removes the herbs from the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before assembling the casserole.

8 C. milk, divided
1 tsp. salt
2 C. uncooked stone-ground white grits
1 C. unsalted butter
4 large eggs, lightly beaten
2 tsp. dried dill weed, thyme, or sage or a combination of the three (or 2 tsp. chopped fresh herbs)
2 C. (8 oz.) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided
6 slices bacon, cooked until crisp and crumbled

Combine 6 C. milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often. Preheat oven to 350°. Remove grits from heat; add remaining 2 C. milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 C. cheese. Pour grits mixture into a lightly greased 15″ x 10″ baking dish; top with remaining 1 C. cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.

ABM Rocco’s Olive Bread

ABM Rocco’s Olive Bread

Rocco’s olive bread is a white, fluffy bread with a hint of garlic.

8 oz. black olives, drained
1 1/4 C. water
1 1/2 tsp. butter, softened
1 1/2 tsp. brown sugar
3/4 tsp. garlic salt
3 1/4 C. bread flour
2 1/4 tsp. active dry yeast

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Setting; 2 pound loaf; press Start.

Bread Machine Rolls

Bread Machine Rolls

3 C. bread flour
3 tsp. white sugar
1 tsp. salt
1/4 C. dry milk powder
1 C. warm water (110)
2 tsp. butter, softened
1 (.25 oz.) package active dry yeast
1 egg white
2 tsp. water

Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle; press Start. Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces, and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume,
about 40 minutes. Meanwhile, preheat oven to 350 degrees F. In a small bowl, mix together the egg white and 2 T. water; brush lightly onto the rolls. Bake in the
preheated oven for 15 minutes, or until the rolls are golden brown.

WIW: Waffled Polenta

WIW: Waffled Polenta

WIW: Waffled Polenta

1 (18 oz.) sleeve pre-cooked polenta cut into 8 equal slices (or thinner if you are using a standard waffle iron)

cooking spray

8 oz. cherry or grape tomatoes (halved)

1 large zucchini (chopped into bite sized pieces)

S & P

1 to 2 oz. Parmesan (for garnish and flavor)

 

Heat your waffle iron. Coat the heated iron with a thin layer of cooking spray. Place slices of polenta on iron. Using oven mittens (The slices are thick so you will have to use a little force, use oven mittens so you won’t burn yourself!), press iron down until it closes all the way. Let the polenta cook about 2 minutes past the point of the waffle iron indicator. Remove from iron with a spatula and fork. Place, on a pan, in a warm oven while you cook the other polenta rounds and the topping. While the polenta cooks coat a medium sauté pan with cooking spray. Sauté zucchini and tomatoes over medium high heat until they just barely starts to brown (you want to retain the shape of the tomatoes and the crunch of the zucchini). Season with Kosher salt and fresh ground black pepper. Place two polenta waffles on each plate, top with tomatoes and zucchini, and garnish with Parmesan

Panzanella Salad with Prosciutto and Burrata

Panzanella Salad with Prosciutto and Burrata

1 loaf of rustic bread, sliced in half lengthwise
2 cloves of garlic, peeled
1 pint cherry or grape tomatoes, halved
5 oz. baby arugula
3 oz. thinly sliced prosciutto
8 oz. burrata
Extra Virgin Olive Oil
Aged Balsamic Vinegar
kosher salt and freshly ground black pepper

Preheat oven to 350 degrees. Place the bread loaf halves directly on an oven rack in the center of the oven and toast for 10 minutes until golden and crusty. Remove from oven and let cool slightly. Rub the cut side of each piece of bread with a clove of garlic. Cut the halves into one-inch cubes. In a large bowl, add a tsp. Extra Virgin Olive Oil and then add arugula, tossing to coat. Season with a bit of kosher salt to taste. Place the dressed arugula on a large platter. In the same bowl, add a tsp. Aged Balsamic Vinegar and an additional tsp. Extra Virgin Olive Oil, whisking to combine. Add the tomato halves and toasted bread cubes and toss to coat. Top the arugula with the tomato and bread salad. Place the prosciutto slices next to the salad on the platter. Cut the burrata into large pieces and place on the platter. Drizzle with Extra Virgin Olive Oil and season with salt and pepper. Serve immediately.

BBQ Side: Pinquinto Beans

BBQ Side: Pinquinto Beans

BBQ Side Pinquinto BeansNOTES: Pinquito beans are packed in a seasoned liquid. If using pinto beans, drain beans before using.

6 ounces sliced bacon, chopped
3 onions (1 1/2 lb. total), coarsely chopped
2 cloves garlic, peeled and minced or pressed
3/4 C. chopped green bell pepper
1 1/4 cups red enchilada sauce
1 can (6 oz.) tomato paste
1/3 C. firmly packed brown sugar
1 1/2 tsp. dry mustard
5 cans (15 oz. each) undrained pinquito beans or drained pinto beans (see notes)

In a 5- to 6-quart pan over high heat, frequently stir bacon until crisp, about 4 minutes. Lift out with a slotted spoon and drain on towels. Discard all but 1 T. of the drippings from pan. Add onions and garlic to pan. Stir often until onion is lightly browned, about 5 minutes. Add green pepper, enchilada sauce, tomato paste, sugar, mustard, beans, and bacon. Stir often until boiling, then reduce heat and simmer, stirring occasionally, until flavors are blended, 5 to 10 minutes. Pour into a serving bowl.

WIW: Potaffle (Potato Pancakes, Waffled)

WIW: Potaffle (Potato Pancakes, Waffled)

WIW: Potaffle (Potato Pancakes, Waffled)

 

4 C. cold mash potato

3 T. chopped green onions

3 T. diced red peppers

1/3 C. cheddar cheese

1/4 C. finely grated parmesan cheese

4 T. canola oil

1 egg, lightly beaten

 

Heat waffle iron and cover with oil. Place four T. of flour onto a pie pan or a shallow plate. Mix all the ingredients in a bowl. Use an ice cream scooper to dump potato pancake onto plate with flour. Flatten scoop into a round disc. Place potato pancake into a waffle iron and cook until golden brown.

 

Cold Soba Noodle Salad

Cold Soba Noodle Salad

1 pound soba noodles
1/4 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons Asian sesame oil
1 tablespoon powdered wasabi (see notes)
1/2 cup minced green onions
1/4 cup dried bonito flakes (optional; see notes)

In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add noodles and cook until tender to bite, 3 to 6 minutes. Drain noodles and rinse gently under cold running water until cool. Meanwhile, in a large bowl, mix rice vinegar, soy sauce, sesame oil, and wasabi. Pour about half the dressing into a small bowl and reserve. Add noodles to the large bowl; mix to coat. Cover and chill until cold, about 1 hour, or up to 4 hours. Just before serving, add reserved dressing to noodles and mix to coat. Sprinkle salad with green onions and bonito flakes, if using.

Bottoms Up Rice

Bottoms Up Rice

Bottoms Up Rice

For color and flavor, toss in a few saffron threads that have soaked in warm water. I make this in a heavy-bottomed nonstick 10-inch skillet to make turning out the rice easier.

 

1¼ C. long-grain rice (preferably basmati or jasmine)

½ tsp. fine sea salt

1 T. extra-virgin olive oil

1 T. unsalted butter

¾ C. halved and thinly sliced shallots or yellow onion

Flaky finishing salt, for serving

 

Rinse the rice under running water several times, until the water is clear; drain. Add the rinsed rice, 2¼ C. water, and the salt to a 10-inch nonstick skillet and bring to a boil. Decrease the heat to low and simmer, covered, for 14 minutes. Turn off the heat and let sit, covered, for 5 minutes. Empty the rice into a large bowl, draining any excess water. Wipe out the bottom of the pan with a paper towel. Heat the oil and butter in the skillet over medium-high heat until frothy. Add the shallots, stirring occasionally, and let cook for about 3 minutes. Spread the shallots in a single layer across the bottom of the skillet. Gently and evenly spread the rice over the shallots, smoothing the top with a rubber spatula or large spoon. Cover the pan with a tight-fitting lid and cook on medium-high heat for 2 minutes. You want the heat high enough to crisp and toast the rice and shallot layer without burning it. Decrease the heat to the lowest setting and let steam, covered, for another 5 minutes. Turn off the heat and let the rice sit, covered, for another 5 minutes or so, until ready to serve. To serve, carefully and swiftly turn the rice over onto a serving platter, like an upside-down cake, so that the golden side is bottoms up. Serve at once with a sprinkle of flaky finishing salt.

WIW: Zucchini Parmesan Waffle Fritters

WIW: Zucchini Parmesan Waffle Fritters

WIW: Zucchini Parmesan Waffle Fritters

2 C. shredded zucchini (roughly 2 medium zucchini)

1 large egg

¼ C. milk

½ C. grated Parmesan

½ C. all-purpose flour

Neutral oil or nonstick cooking spray

Salt

Black pepper

Place the shredded zucchini in a colander and sprinkle with about ¼ tsp. salt. Let the salted zucchini sit for about 30 minutes. Then rinse well with cold water and press out as much of the water as possible. Blot dry with a lint-free towel or paper towels. Preheat the waffle iron to medium and the oven to its lowest setting. In a large bowl, whisk together the egg, milk, and ¼ C. of the grated Parmesan. In a small bowl, combine the flour with about ¼ tsp. salt and ¼ tsp. freshly ground black pepper. Mix the contents of the small bowl into the large bowl and then add the zucchini and toss until everything is well-combined. Coat the waffle iron with nonstick spray or brush it with a neutral oil. Place rounded T. of the batter on the waffle iron, leaving room for the fritters to spread slightly. Close the lid and cook until lightly browned, about 3-5 minutes. (You may need to turn your waffle iron up or down slightly, depending on how powerful it is.) Transfer finished fritters to the oven to keep warm while you cook the remaining fritters. Serve topped with the remaining ¼ C. Parmesan.

Lemon Bulgur and Chickpea Pilaf

Lemon Bulgur and Chickpea Pilaf

1 C. bulgur, medium grind
2 C. vegetable stock
1 tsp. ground cumin
1 T. olive oil
1 small onion, chopped
1 small green bell pepper, chopped
3 cloves garlic, minced
2 C. canned chickpeas, rinsed and drained
1/3 C. fresh lemon juice
1 C. fresh parsley, chopped

Place bulgur in a bowl. Bring stock to a boil, add half the cumin, and pour stock over bulgur. Stir once and let sit 10 to 15 minutes, until most of the liquid has been absorbed and bulgur is fluffy. Heat oil in a heavy nonstick skillet over medium heat. Sauté onion, green pepper and half the garlic 3 to 5 minutes, stirring, until onion is translucent. Add remaining garlic and cumin. Sauté about 30 seconds. Stir in bulgur and chickpeas. Stir together a few minutes. Then add remaining ingredients, combine well and season with salt and pepper to taste. Serve hot.

Yield: 6 servings
Calories: 309
Fat: 6.2g
Fiber: 14.7g

Black Bean Salad with Lemon Mustard Vinaigrette

Black Bean Salad with Lemon Mustard Vinaigrette

2 lbs. canned black beans, rinsed and drained
2 T. chopped pimento
2 T. parsley
1 T. plus 1 tsp. olive oil
2 T. lemon juice
1½ T. water
¼ tsp. dry mustard
1 clove garlic, minced

Combine beans, pimento and parsley in a salad bowl. Combine remaining ingredients and salt and pepper to taste in a jar with a tight fitting lid. Shake vigorously. Pour dressing over beans. Set aside 30 minutes before serving.

Yield: 10 servings
Calories: 343
Fat: 5.7g
Fiber:

WIW: Leftover Stuffing Snack Waffles

WIW: Leftover Stuffing Snack Waffles

WIW: Leftover Stuffing Snack Waffles

4 C. crumbled leftover stuffing

2 large eggs

Chicken broth or turkey stock, as needed

Leftover cranberry sauce, for serving

Leftover gravy, for serving

Preheat the waffle baker and grease it with cooking spray. In a large bowl, stir together the leftover stuffing and eggs. Add 1/4 C. of chicken broth and mix until well combined. Continue adding chicken broth as needed until the mixture is well-moistened. Scoop half of the stuffing mixture into the prepared waffle baker, spreading it evenly. (The stuffing will not spread or expand like regular waffle batter as it bakes, so it’s important to arrange it in an even, thin layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout. Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining stuffing. Serve the waffles with leftover cranberry sauce and warm leftover gravy.

Notes: This recipe for leftover stuffing waffles works best with basic stuffings that don’t include large pieces of vegetables or meats such as sausage. It also helps to warm the stuffing slightly prior to mixing it with the eggs and broth so that the mixture is easier to stir. Don’t repeatedly open the waffle baker while the waffle is baking or it’ll lose its shape.  Stuffing waffles take longer to cook than regular waffles, as the egg must be completely cooked throughout. Don’t be afraid to let the waffle bake until it’s golden brown and crispy

WIW: Brioche Dough (Croque Madam, plus Waffle Burger)

WIW: Brioche Dough (Croque Madam, plus Waffle Burger)

WIW: Brioche Dough (Croque Madam, plus Waffle Burger)

 

2 C. all-purpose flour, plus more for dusting

1 tsp. instant yeast
½ tsp. salt

2 T. granulated sugar

4 T. cold unsalted butter, cut into 8 pieces, plus more for greasing the bowl
2 large eggs
1/2 C. milk

 

Place the 2 C. flour, yeast, salt, and sugar in a food processor and pulse to combine. Add the 4 T. butter and eggs and pulse 10 times until well combined. Add the milk and process until the ingredients come together, 30 seconds. The mixture will be very sticky—the texture should be somewhere between a batter and a dough. Lightly grease a large bowl with butter and place the mixture in it. Cover with plastic wrap or a damp towel, and let rise in a warm place until the dough has doubled in size, 3 hours. Scrape the dough onto a lightly floured surface, dust the top with flour, and use well-floured hands to shape it into a rough rectangle, about 6 inches wide and 3 inches long. Cut once down the length of the dough (don’t saw) to leave 2 sections about 3 inches by 9 inches. Cut each section into 3 equal parts, to make 6 squares about 3 inches on each side. Pat down the squares and stretch them slightly so that they’re about 5 inches on each side. Cover them with a damp towel and let rise in a warm place for an hour, or until they are slightly puffy. After an hour, the dough can  be used or frozen by wrapping in plastic and storing in a zip-top bag. Let frozen dough come to room temperature before using.  Note:  To make homemade buns, follow the above recipe, substituting an equal amount of buttermilk for the milk. Using buttermilk helps develop a tender crumb and gives the buns a bit of a sourdough-like tang When you’re ready to cook the buns, preheat the waffle iron on medium and brush the grid with the melted butter. Brush the flour off one square of dough, place it on the waffle iron, close the lid. and cook until light golden brown, 3 minutes.

Chicken Fried Potatoes

Chicken Fried Potatoes

Chicken Fried Potatoes

3 medium russet potatoes, cleaned and sliced (about 1/4” thick)

1 C. buttermilk

1 T. minced thyme

3 garlic cloves, thinly sliced

1 1/2 tsp. salt, divided

1 1/2 tsp. cracked black pepper

1 C. all purpose flour

1 1/2 T. onion powder

2 tsp. dry mustard

2 tsp. smoked paprika

 

homemade buttermilk-ranch dipping sauce:

1/2 C. buttermilk

1/4 C. sour cream

2 T. mayonnaise

2 T. fresh lemon juice

1 T. chives, thinly sliced

1 tsp. minced thyme

1 garlic clove, minced

salt and pepper to taste

 

vegetable oil for frying

 

Fill a large, deep skillet with 1 1/2 to 2 inches of oil and preheat to 350ËšF. Place potatoes, buttermilk, thyme, garlic, 1/2 tsp. salt, and 1/2 tsp. cracked black pepper into a mixing bowl and toss together until well combined. Allow mixture to sit for 15 minutes. Place flour, onion powder, mustard, paprika, 1 tsp. salt, and pepper into a shallow dish and stir together. Remove potatoes from buttermilk and dredge in flour mixture. Shake of excess flour and fry potatoes in batches for 6 to 8 minutes or until golden brown and potatoes have cooked through. Drain onto a paper towel and season with salt and pepper. Serve with buttermilk dipping sauce. For buttermilk sauce: Place all ingredients into a mixing bowl and whisk together until well combined. Cover and refrigerate for at least 1 hour. Before serving remove from refrigerator and allow to sit at room temp. for about 10 minutes. Adjust seasonings and stir.

ATK Drop Biscuits

ATK Drop Biscuits

Reliable biscuits start with clumpy buttermilk. Really! Usually, properly combining melted butter with buttermilk (or any liquid) requires that both ingredients be at just the right temperature; if they aren’t, the melted butter clumps in the cold buttermilk. This may look like a mistake (and in recipes like fine-textured cake it is), but it mimics the process of cutting cold butter into flour and is the secret to this recipe. The result is a surprisingly better biscuit, slightly higher and with better texture. That’s because the lumps of butter turn to steam in the oven and help create more rise.

In addition to the variations listed, feel free to use other herbs (chives, rosemary, thyme, and sage work especially well). Use no more than a tsp. or two of stronger herbs like rosemary and sage. One tsp. coarsely ground black pepper is another good stir-in as is 1/.4 C. thinly sliced scallions. Crisp bits of fried bacon (6 slices, cut in half lengthwise and then crosswise into 1/4-inch strips) can also be folded into the dry ingredients.

Drop Biscuits

You will need about 2 tsp. melted butter for brushing the tops of the biscuits.

2 C. (10 oz.) all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sugar
¾ tsp. salt
1 C. buttermilk, chilled
8 tsp. unsalted butter, melted and still warm, plus extra for serving

Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed baking sheet with parchment paper. Whisk flour, baking powder, baking soda, sugar, and salt together in large bowl. In separate bowl, stir chilled buttermilk and melted butter together until butter forms small clumps. Stir buttermilk mixture into flour mixture until just incorporated and dough pulls away from sides of bowl. 3. Using greased 1/4-C. measure, scoop out and drop 12 mounds of dough onto prepared sheet, spaced about 1 1/2 inches apart (scant 1/4C. per mound). Bake until tops are golden brown and crisp, 12 to 14 minutes, rotating sheet halfway
through baking. Brush baked biscuits with extra melted butter to taste, transfer to wire rack, and let cool slightly. Serve warm.

Cheddar Drop Biscuits: Whisk 1/4 tsp. dry mustard and 1/8 tsp. cayenne pepper into flour mixture, then stir in 1 C. shredded cheddar cheese, breaking up any clumps, until coated with flour.

Tarragon-Gruyere Drop Biscuits: Stir 1 C. shredded Gruyere cheese and 1 tsp. minced
fresh tarragon into flour mixture, breaking up any clumps, until coated with flour.

Basil-Parmesan Drop Biscuits: Stir 1 C. grated Parmesan cheese and 2 tsp. chopped
fresh basil into flour mixture, breaking up any clumps, until coated with flour.