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Category: Starches

Pan-Seared Fingerlings with Cilantro Mojo & Variations

Pan-Seared Fingerlings with Cilantro Mojo & Variations

4 tsp. olive oil, divided
1 pound fingerling potatoes, halved lengthwise
3/8 tsp. salt
2/3 C. tightly packed cilantro
2 tsp. lime juice
1 tsp. white wine vinegar
1/4 tsp. black pepper
1 large garlic clove, chopped
1/4 C. low-fat sour cream

Heat a skillet over medium-high. Add 1 T. oil and potatoes; cook 6 minutes. Cover, reduce heat to medium, and cook 6 minutes. Sprinkle potatoes with salt. Combine remaining 1 tsp. oil, cilantro, and next 4 ingredients in a blender. Blend until smooth. Stir into potatoes. Top with sour cream.

Blue Cheese and Walnuts: Halve 1 pound fingerling potatoes lengthwise. Follow step 1 in base recipe. Sprinkle with 1/4 tsp. salt. Combine 1/2 C. 2% milk and 1 1/2 tsp. all-purpose flour in a saucepan, stirring; bring to a boil. Cook 1 minute. Add 1 ounce blue cheese. Cook 1 minute. Top potatoes with sauce, 2 T. toasted chopped walnuts, and 2 tsp. parsley.

Spinach and Garlic: Halve 1 pound fingerling potatoes lengthwise. Follow step 1 in base recipe. Sprinkle with 1/4 tsp. salt. Add 2 T. minced garlic and 4 C. baby spinach leaves; cook 1 minute. Top with 2 T. toasted pine nuts and 1/2 ounce grated Asiago cheese.

Quick Pickled Red Onions: Halve 1 pound fingerling potatoes lengthwise. Follow step 1 in base recipe. Sprinkle with 1/4 tsp. salt. Combine 1/2 C. white wine vinegar, 1 T. mustard seeds, 1 T. sugar, and 1/4 tsp. salt in a saucepan; boil. Remove from heat; stir in 1 C. sliced red onion. Let stand 5 minutes. Drain. Stir into potatoes. Top with 2 tsp. parsley

Warm Lima Beans with Pesto

Warm Lima Beans with Pesto

1 can lima beans
1 T. olive oil
3-4 T. jarred pesto
1-2 T. lemon juice
salt & pepper

Heat the lima beans and olive oil in a medium saucepan over medium heat. Add the pesto and lemon juice. Season to taste with salt & pepper and serve warm. If you don’t have lima beans, try this dish with canned white beans, or canned chickpeas.

Root Vegetable Chips

Root Vegetable Chips

2 medium beets, scrubbed and tops removed
l sweet potato, scrubbed
l T. extra-virgin olive oil
l tsp. flaky sea salt

Preheat the oven to 250°F. Line two large baking sheets with parchment paper. Slice the vegetables about Vs inch thick. Use a mandoline, if you have one, to create even pieces. Place the beet slices in one bowl and the sweet potatoes in another. Divide the olive oil and salt between the bowls and toss the slices to coat. Place on the prepared baking sheets without letting the slices touch. Place the baking sheets in the oven. Rotate the pans after 1 hour and continue to bake until crisp, a total of 1 hour 50 minutes to 2 hours for the beets and 1 hour 40 minutes for the sweet potatoes. Transfer the chips to a large bowl and serve immediately. Best right away, but leftovers will keep for up to 3 days in an airtight container.

Cheesy Leftover Mashed Potato Waffles

Cheesy Leftover Mashed Potato Waffles

2 T. vegetable oil
1/4 cup buttermilk
2 large eggs
2 1/2 cups leftover mashed potatoes
3 T. chopped scallions
1 cup shredded cheddar cheese
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Sour cream, for serving

Preheat the waffle baker and grease it with cooking spray. In large bowl, whisk together oil, buttermilk and eggs. Stir in the mashed potatoes, scallions and cheese until well combined. In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it’s well combined. Scoop 1/2 to 2/3 cup (depending on the size of your waffle baker) of the mixture into the prepared waffle baker, spreading it into an even layer. (The potato mixture will not spread or expand as much as a regular waffle, so it’s important to spread it in an even 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 potato mixture. Serve the potato waffles topped with sour cream and garnished with additional chopped scallions.

Notes: All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the waffle batter looks too dry and isn’t holding together, add one more egg. If it looks too wet, add more flour, 1 T. at a time, until the mixture is cohesive. Do not lift up the waffle baker lid too soon or you’ll risk having the mixture separate and stick to the waffle baker. Allowing the waffle to cook through before opening the waffle baker ensures the waffle can be removed whole.

Tomato-Cheese Bread for Cameron

Tomato-Cheese Bread for Cameron

1 C. lukewarm water
2 1/2 tsp. yeast
1 tsp. sugar
2 1/2 C. (11 1/2 oz.) bread flour, divided
1 tsp. dried oregano
1 tsp. tomato powder
1 tsp. salt
1 generous C. (4 oz.) coarsely shredded sharp cheddar cheese
2 tsp. olive oil

In the bowl of your stand mixer, combine water, yeast, sugar, and one C. the bread flour. Cover the bowl with plastic wrap and set aside for 30 minutes. Add the remaining flour, oregano, tomato powder, and salt. Knead with the dough hook until the dough cleans the side of the bowl and starts becoming elastic. Add the olive oil and continue kneading until the dough is smooth and elastic and is no longer sticky. Add the cheese and knead just until it is incorporated. You don’t want to knead so much that the cheese disintegrates into the bread. It it’s a little unevenly distributed, that’s fine. Cover the bowl with plastic wrap and set aside to rise until doubled in size, about 60 minutes. Preheat the oven to 350 degrees and sprinkle some cornmeal on a baking sheet. Flour your work surface and knead the dough briefly before you form it into your preferred shape. Put it on the baking sheet, cover with plastic wrap, and set aside to rise until doubled in size, about 30 minutes. When the dough has risen, slash it as desired, then bake at 350 degrees for 45 minutes, until nicely browned. Cool completely on a rack before slicing.

Herbed Butternut Squash Chips

Herbed Butternut Squash Chips

1 small butternut squash, about 1 pound
2 teaspoons chopped mixed fresh herbs (I used sage, thyme and oregano)
4 teaspoons olive oil
1/2 teaspoon kosher salt

Heat the oven to 250 degrees F and put a rack in the middle of the oven. Peel the squash and cut it in two, separating the thin end without seeds from the bulbous end. Scoop out the seeds with a spoon and discard them (or save and roast them if you’re feeling energetic). Slice the squash finely with a mandoline, about an 1/8-inch thick. You’ll have nice neat rounds from the seedless end, and pretty rings from the other end. Toss the squash in a bowl with the herbs, olive oil and salt. Line 2 baking sheets with parchment and spread out the squash slices in a single layer on the parchment. Bake for an hour, then flip the slices using tongs or a spatula. Bake for another hour. Turn the slices again, lower the heat to 200 degrees and bake for another hour. Turn off the oven and let the chips cool in there for several hours, or overnight. Remove from the parchment and serve, or store in an airtight container for up to a week.

Panisse Puffs (Panisses Souffles)

Panisse Puffs (Panisses Souffles)

Do not open the oven door while they are cooking; your panisses won’t turn out well. Since they’re very easy to make and best right after they come out of the oven, I recommend serving the panisses right away. A popover pan with 2 x 2-inch-deep (6cm) molds works perfectly. You can use standard size muffin pans; the panisses won’t rise as dramatically, but they’ll still be delicious. Due to the batter’s tendency to stick in muffin pans, spray the molds well with nonstick spray right before pouring the batter, or use clarified butter.

2/3 C. (75g) chickpea flour
1/3 C. (45g) all-purpose flour
1 C. (250ml) whole milk
2 large eggs, at room temperature
1 large egg white
1 tsp. salted or unsalted butter, melted, plus more for brushing the mold
3/4 tsp. sea salt or kosher salt
1/44 tsp. freshly ground black pepper
1/4 tsp. ground cumin
Generous pinch of cayenne pepper

Preheat the oven to 425°F (220°C) with the oven rack in the middle position. Put a popover pan on the oven rack and have a baking sheet ready. Combine all the ingredients in a blender until completely smooth. Remove the popover mold from the oven and set it on the baking sheet. Brush the insides of the popover molds lavishly with melted butter, being careful since the pan is quite hot. Quickly divide the batter among the molds, put them in the oven, then decrease the oven temperature to 400°F (200°C) and bake for 35 minutes, until puffed up and brown. Serve immediately, while warm.

Orzo with Dried Porcini Mushrooms, Radicchio and aged Balsamic Vinegar

Orzo with Dried Porcini Mushrooms, Radicchio and aged Balsamic Vinegar

1 oz dried porcini mushrooms
kosher salt
1 C. orzo
3 T. olive oil
1 T. minced fresh garlic
1 T. minced shallot
2 C. shredded radicchio leaves {about 3/4 of a head}
1 C. freshly grated Parmigiano-Reggiano cheese, plus extra for garnish
4 T. butter
high quality olive oil for drizzling
4 tsp. aged balsamic vinegar
freshly ground black pepper

Place the mushrooms in a bowl and add enough hot water to cover them. Cover with plastic wrap for 10 minutes and continually remind yourself that when you drain them you must reserve some of the liquid. Drain, reserving 1 c of liquid. Bring a large pot of water to boil and add a generous bit of kosher salt. Add the orzo, return to a boil and stir occasionally to prevent the orzo from sticking together. Cook until just tender, per the packaging instructions. While the pasta is cooking, heat 3 T olive oil, garlic, shallots and a pinch of kosher salt in a large skillet over medium-high heat. Stir constantly to prevent browning, cooking until the shallots and garlic are soft and fragrant, about 1 minute. Turn the heat to high and stir in the 1 c reserved liquid from the mushrooms, the mushrooms and radicchio. Turn off the heat. Reserve 1/4 c pasta water and drain the pasta, transferring quickly to the skillet while it is still dripping with water. Turn the heat to high and stir in the reserved pasta water and cheese. Lower the heat and cook for 30 seconds. Add the butter and stir to melt. Taste and adjust salt if necessary. To serve, spoon pasta on 4 plates or in 4 bowls. Drizzle with high quality olive oil and 1 t of balsamic vinegar per plate. Grate a small amount of cheese on top of each plate and finish with freshly ground black pepper.

Faro Salad with Preserved Winter Squash and Dried Cherries

Faro Salad with Preserved Winter Squash and Dried Cherries

1 C. pearled faro, rinsed, any small stones or debris removed
1/2 tsp. fine sea salt
1 shallot, thinly sliced
3/4 C. (113 g) Oil-Preserved Butternut Squash with Mint
1/4 C. (28 g) oven-dried cherries or store-bought
2 T. extra-virgin olive oil
1 T. white balsamic vinegar
1 T. honey
Freshly ground black pepper
1/2 C. (70 g) coarsely chopped toasted hazelnuts
2 oz. (57 g) ricotta salata, diced
1 bunch arugula, for serving

Put the faro in a high-sided saucepan with water to cover by 2 inches. Add 1 tsp. the salt and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook, partially covered, until the faro is tender but still a little firm and chewy (al dente), 20 to 25 minutes. Drain the faro in a colander set in the sink and transfer it to a bowl. Fold in the shallot, preserved butternut squash, and dried cherries. In a small bowl, whisk together the oil, vinegar, and honey. Spoon in a little oil or brine from the squash, if you like. Season with the remaining 1/2 tsp. salt and a little pepper and whisk again. Pour the dressing over the faro and fold until thoroughly combined. Fold in the hazelnuts and ricotta salata. Spread the arugula on a platter and spoon the faro salad on top. Serve warm or at room temperature.

Buttermilk Crackers

Buttermilk Crackers

6.25 oz. all purpose flour (1.25 C.)
1/4 tsp. salt
1.5 tsp. sugar
5 tsp. butter, cubed
1/2 C.+2 tsp. whole buttermilk
1 egg, beaten
sesame seeds, optional, for garnish
salt and pepper for sprinkling

Preheat the oven to 350 degrees F. Whisk to combine the flour, salt and sugar. Add the butter and work with your fingertips until you get coarse crumbs (break it down more than you would a biscuit). Make a well in the center and pour in the buttermilk. Stir with a spatula to distribute the liquid, and once the dough starts to come together and there is no liquid dripping anywhere, stop mixing (and be conscious of not overmixing*). Lay a sheet of plastic wrap onto your counter and sprinkle with flour. Scrape the dough out onto it, then sprinkle more flour on top. Press it out into a flat disk and chill for at least 1 hour until it’s firm. Roll the dough out onto a piece of parchment paper fitted to a sheet pan (this way you can transfer it easily to the sheet pan later). You should make the dough as thin as possible and it should be rolled to cover all available space. Prick all over with a fork, brush with the egg wash, then sprinkle with salt and pepper, and any other garnishes you would like. Bake for about 35-40 minutes until golden brown. If you want them to be extra crispy, you can break them into shards and keep baking. Cool completely on a wire rack (and keep in mind that they crisp more as they cool). Enjoy!

Bacon-Cheddar Potato Croquettes

Bacon-Cheddar Potato Croquettes

4 C. cold mashed potatoes (with added milk and butter)
6 bacon strips, cooked and crumbled
1/2 C. shredded cheddar cheese
2 large eggs, lightly beaten
1/4 C. sour cream
1 T. minced chives
1/2 tsp. salt
1/4 tsp. pepper
40 Ritz crackers, crushed
1/4 C. butter, melted
1 tsp. paprika
Barbecue sauce, Dijon-mayonnaise blend or ranch salad dressing

In a large bowl, combine the first eight ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment paper-lined baking sheets. Cover and refrigerate for 2 hours or overnight. Combine butter and paprika; drizzle over croquettes. Bake at 375° for 18-20 minutes or until golden brown. Serve with dipping sauce of your choice. Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce. Yield: about 5 dozen.

West Bay Johnnycakes

West Bay Johnnycakes

1 C. white cornmeal
1 tsp. granulated sugar
1/2 tsp. kosher salt
2 tsp. butter, plus extra for serving
Maple syrup, for serving

Preheat a frying pan or griddle over low-medium heat. Meanwhile, in a large bowl combine the corn meal, sugar and salt. In a microwave-safe bowl or measuring C., or on the stovetop, bring 1-1/2 C. water to a boil, and pour into the cornmeal mixture. Combine with a whisk; the mixture will be very thick, like white polenta. Melt the butter in the preheated pan, and drop the cornmeal mixture by tsp. into the pan. Flatten each one slightly with the back of the spoon. Let the jonnycakes cook, undisturbed, for 6 minutes, until they’re browned and crispy on the bottom. Flip, and cook for 5 minutes more to crisp the other side. Serve hot, with butter and maple syrup.

Herbed Lemony White Bean Salad

Herbed Lemony White Bean Salad

2 15oz. cans of cannellini beans, rinsed and drained
3 tsp. chopped parsley
2 tsp. minced fresh rosemary
1/4 C. minced red onion
1 tsp. freshly squeezed lemon juice
2 tsp. good quality olive oil
salt and pepper

Mix all the ingredients together in a bowl, and season the salad to taste with salt and pepper. Let the salad sit in the fridge for at least an hour before serving to let the flavors meld together.

Lagana (Once a Year Bread)

Lagana (Once a Year Bread)

2 tsp. Active Dry Yeast
Pinch Sugar
2 ½ C. Bread Flour
½ tsp. Salt
¼ C. Olive Oil

Topping:
1 tsp. Bread Flour
½ tsp. Olive Oil
¼ tsp. Salt
1 1.2 tsp. Sesame Seeds

Sprinkle dried yeast into large bowl. Add sugar and 7 oz. lukewarm water and leave until it starts to activate and bubble. Add flour, salt, and olive oil and mix together with a wooden spoon until a loose dough forms. If it seems dry, add a few drops of water. Knead for 6 to 7 minutes on lightly floured surface, until smooth and spongy. Wipe out bowl with oiled paper towels and place dough in bowl. Cover with plastic wrap, then a dish cloth, and leave in a warm spot for 2 ½ hours or until puffed and doubled in size. Line a baking sheet with parchment paper. Punch dough down and shape by stretching and rolling into a rough 10×12 rectangle, 3/8 – ¼ inch thick. Place on lined sheet and dent the top with many holes with the tips of your fingers for the traditional puckered look. Cover with dish cloth and leave to rise another 30 minutes. Preheat oven to 400. Whisk topping flour, oil, salt and 2 tsp. water together. Gently brush over the top of the bread and sprinkle with sesame seeds. Bake 20 minutes, or until golden.

Cornmeal Bread Braid

Cornmeal Bread Braid

2 C. milk, scalded
2 eggs
2 tsp. yeast
6 tsp. sugar
1 tsp. salt
1/2 C. canola oil
1/4 C. warm water
1 C. cornmeal
7 C. flour

Scald milk by heating it in the microwave for 1-2 minutes. It’s ready as soon as tiny bubbles begin to form around the outside edges. Discard skin that may have formed on top of the milk. Pour hot milk into your mixer and stir in the sugar. Allow to cool slightly before adding the yeast. Let the yeast sit and come alive. Add salt, eggs, 1/2 C. canola oil, water, and corn meal. While mixing, add five or six C. flour. Continue adding the remaining flour just until the dough cleans the sides of the bowl and is not sticky. (I only used a total of 6 C. flour.) Knead for 10 min. Divide dough in half, then into thirds, and braid as desired. Transfer to a sprayed cookie sheet, sprinkled with cornmeal. (One recipe made two fairly large Christmas wreaths.) Let raise about an hour, until doubled in size. Bake at 350 degrees for 30-40 minutes and brush with butter before serving. The braid was soft and tender as can be on the inside with lots of corn flavor

Loaded Bacon Cheddar Bread

Loaded Bacon Cheddar Bread

6 C. all purpose flour
3¼ C. warm water
2 tsp. instant yeast
2 tsp. salt
2 tsp. sugar
2¾ C. cheddar cheese, fresh grated not bagged
10 strips cooked thick cut bacon, chopped and divided
fresh ground black pepper to taste

In a large mixing bowl combine water, yeast, salt and sugar. Allow mixture to sit for several minutes. Add flour, two C. cheese, ½ bacon and fresh ground black pepper. Stir with spoon until combined. Dough will be shaggy. Don’t stress if it looks messy. It will come together in the end. Cover with a towel and allow to rise in a warm place for an hour. After an hour, turn dough out onto a floured board and knead for a few minutes. It does not need to be completely smooth. Just knead it long enough to come together. Divide dough into two equal halves and place in standard loaf pans. Cover loaves with remaining cheese and bacon. Cover with towel and allow to rest for thirty minutes. Bake in a 400º oven for fifteen minutes. Cover loosely with foil and reduce heat to 350º and continue baking for another 35 minutes. Remove foil and allow to bake for another 10 minutes. Notes: If the dough feels too wet, add a little more flour but know that this dough is a bit stickier than most.

Avocado Fritters with Avocado-Cilantro Cream Dipping Sauce

Avocado Fritters with Avocado-Cilantro Cream Dipping Sauce

2 C. self-rising flour
1¾ C. cornmeal
2 tsp. baking powder
2 tsp. salt
4 eggs
1 C. milk
6 oz. cheddar cheese, diced
1 C. roasted corn kernels (I just grilled mine)
½ C. red bell pepper, diced
½ C. sweet onion, diced
2 jalapeno peppers, seeded and diced (more or less to taste)
4 tsp. cilantro, chopped (more or less to taste)
2 avocados, diced

2 avocados, mashed
½ C. sour cream
¼ C. milk
1 tsp. cilantro, chopped
salt and pepper to taste

Pour 2″ of vegetable oil into a deep fryer or a heavy skillet and heat to 350º. In a large bowl combine flour, cornmeal, baking powder and salt. Stir to combine. Add eggs, milk, cheese, corn, onion, peppers and cilantro. Stir to incorporate. Gently fold in avocados. Scoop batter into heaping tsp. and gently drop into oil. They are done cooking when golden brown. Drain on paper towels and keep warm in a 200º oven. Prepare dipping sauce by mixing all ingredients in a bowl. If you want a smooth consistency, give it a whirl for two minutes in a blender or food processor.

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

1 tsp. Turmeric

 

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.