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Category: Starches

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.

ATK Classic Macaroni and Cheese

ATK Classic Macaroni and Cheese

We found that it’s crucial to cook the pasta until just past the al dente stage so that it doesn’t turn mushy as it sits in the sauce. Whole, low-fat, and skim milk all work well in this recipe. If desired, offer celery salt or hot sauce for sprinkling at the table.

6 slices hearty white sandwich bread, torn into quarters
5 tsp. unsalted butter, plus 3 T. cut into 6 pieces and chilled
1 pound elbow macaroni
Salt
6 tsp. all-purpose flour
1 ¼ tsp. dry mustard
1/4 tsp. cayenne pepper
5 C. milk
8 oz. Monterey Jack cheese, shredded (2 C.)
8 oz. sharp cheddar cheese, shredded (2 C.)

Pulse bread and 3 tsp. chilled butter in food processor to coarse crumbs, about 10 pulses; set aside. Adjust oven rack 8 inches from broiler element and heat broiler. Bring 4 quarts water to boil in large pot. Add macaroni and 1 tsp. salt and cook, stirring often, until tender; drain macaroni. Melt remaining 5 tsp. butter in now-empty pot over medium-high heat. Add flour, mustard, cayenne, if using, and 1 tsp. salt and cook, whisking constantly, until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly. Reduce heat to medium and simmer, whisking occasionally, until thickened, about 5 minutes. Off heat, slowly whisk in Monterey Jack and cheddar until completely melted. Add macaroni to sauce and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes. Transfer mixture to 13 by 9-inch broiler-safe baking dish and sprinkle with bread-crumb mixture. Broil until topping is deep golden brown, 3 to 5 minutes. Let casserole cool for 5 minutes before serving.

Flat Bread with Oven-Dried Figs, Caramelized Onions & Blue Cheese

Flat Bread with Oven-Dried Figs, Caramelized Onions & Blue Cheese

EPSON MFP image

2 3/4 cups bread flour, divided
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100°to 110°), divided
2 tablespoons extra virgin olive oil, divided
1 to 2 teaspoons chopped fresh rosemary
11/2 teaspoons salt, divided
Cooking spray
2 1/4 cups vertically sliced red onion
1 tablespoon sugar
1/2 teaspoon grated orange rind
1/8 teaspoon freshly ground black pepper
1/4 cup coarsely chopped walnuts
20 Oven-Dried Fig halves**
1/2 cup (2 ounces) crumbled blue cheese

Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and yeast in a large bowl, stirring with a whisk. Add 1/2 cup warm water; let stand 30 minutes. Add 2 cups flour, remaining 1/2 cup water, 1 tablespoon oil, rosemary, and 1 1/4 teaspoons salt; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes), and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If an indentation remains, the dough has risen enough.) While dough rises, heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add onion and sugar; cook 15 minutes or until deep golden brown, stirring mixture occasionally. Add remaining 1/4 teaspoon of salt, orange rind, and pepper. Cool mixture slightly. Preheat oven to 425°. Punch dough down; form into a ball. Place dough on a baking sheet coated with cooking spray; let rest 5 minutes. Roll dough into a 14 x 12-inch rectangle (about 1/4 inch thick). Arrange onion mixture, walnuts, and Oven-Dried Fig halves evenly over dough, leaving a 1/2 inch border on all sides. Sprinkle with cheese, and gently press toppings into dough to adhere. Bake at 425 degrees for 20 minutes or until flatbread is golden brown and cheese melts.

** To make Oven-Dried Figs, arrange figs in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 250 deg for 1-1/2 to 2 hours or until almost dry but still soft.

WIW: Cheesy Leftover Mashed Potato Waffles

WIW: Cheesy Leftover Mashed Potato Waffles

WIW: Cheesy Leftover Mashed Potato Waffles

2 T. Vegetable Oil

2 ½ C. leftover Mashed Potatoes

½ C. AP Flour

¼ C. Buttermilk

3 T. Scallions, chopped

½ tsp. Baking Powder

2 Eggs

1 C. shredded Cheddar Cheese

¼ tsp. Baking Soda

 

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 C. (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.

Rosemary Scalloped Potatoes with Anchovies & Garlic

Rosemary Scalloped Potatoes with Anchovies & Garlic

Rosemary Scalloped Potatoes with Anchovies & Garlic

 

2 garlic cloves, peeled

3 anchovy fillets

½ tsp sea salt

2/3 cup (160 mL) whipping cream

10 drops Tabasco sauce

½ tsp crumbled dried rosemary

3– 4 Russet potatoes, scrubbed

freshly ground black pepper, to taste

 

Preheat oven to 375˚F (190˚C). Place rack in lower third of oven. Lightly butter a small casserole dish. Coarsely chop garlic with anchovies and sea salt to produce a pasty mixture. Set aside. In a small bowl, mix whipping cream, Tabasco, and rosemary, and stir to evenly combine. Slice potatoes thinly. Line bottom of casserole with 2– 3 layers of potatoes. Spread 1 T.p anchovy mixture over Pour cream mixture evenly over casserole potatoes, then alternate layers of potatoes and add pepper. left. with anchovy mixture until you have none Bake covered for 45 minutes, uncover, and bake for 10 more minutes, until potatoes are tender. Allow to rest for about 5 minutes before serving.

Regina’s Brazilian Pinto Beans

Regina’s Brazilian Pinto Beans

Regina’s Brazilian Pinto Beans

 

1 pound dry pinto beans

Water for soaking

3 T. olive oil

1 cup bacon, cut into very small pieces

1 medium yellow onion, chopped

2 cloves of garlic, minced

1 T. salt

8 cups water, or more if needed

1 bay leaf

Salt, to taste

½ tsp. black pepper

 

First, soak the beans in a large bowl by bringing the water to 4 inches above the beans. Let stand overnight at room temperature. In a Dutch oven over medium heat, fry the bacon in olive oil until crispy. Add onion and garlic and let cook until onions are translucent. Drain the beans and add them to the Dutch oven, along with the 8 cups of water and the bay leaf. Cover, reduce heat to low, and let cook for 45 minutes, stirring occasionally. Add salt and pepper. Cook a little longer until the liquid thickens. To finish, remove the bay leaf and serve over white rice.

Cattail Pollen Biscuits

Cattail Pollen Biscuits

Cattail Pollen Biscuits

 

The fresh-shucked corn flavor of cattail pollen is amplified by baking. The biscuits are as good with butter and maple syrup or thinly sliced ham. You will need 12-16 cattail flowers to collect ¼ cup of pollen.

 

Biscuits

 

3 ¾ cups all-purpose flour

¼ cup cattail pollen

1 T. plus 2 tsp. baking powder

1 tsp. salt

2 T. sugar

6 oz cold unsalted butter, coarsely grated

1 ½ cups buttermilk

 

1 egg, beaten

1 T. milk

 

Preheat the oven to 375’F. Line a baking sheet with parchment. Combine all the dry ingredients in a bowl and stir to combine. Add the grated butter and use your fingers to rub it into the dry ingredients. Pour in the buttermilk and give the mixture as few swipes with a wooden spoon as possible, before bringing the biscuit dough together with your hands. (The less your work it the more tender they will be.) Transfer the dough to a floured surface. Press it gently into an even shape 1 ½ inches thick. Use a biscuit cutter (or upturned glass) to press out as many biscuits as possible. Collect the dough scraps and press them together quickly, then cut out a few more biscuits. Place the biscuits on the baking sheet. Mix the egg wash and brush it gently over the tops. Slide into the oven. Bake until golden-brown, about 20 – 23 minutes. Best eaten at once, but they freeze very well, too.

Winter Gruyere Gratin

Winter Gruyere Gratin

Winter Gruyere Gratin

 

Butter

1 large butternut or kabocha squash

2 shallots, chopped

2 cups (8 ounces) shredded Gruyère cheese, divided

2 cups heavy whipping cream

1 tsp. Dijon mustard

2 tsp. chopped fresh sage

1 tsp. salt

¾ tsp. freshly ground black pepper

Pinch of crushed red pepper flakes

 

Preheat oven to 375°. Butter a 13×9-inch baking dish. Peel squash and cut in half; remove seeds and discard. Cut squash halves into ⅛-inch slices. Arrange half of squash pieces on bottom of baking dish. Sprinkle with shallots and 1 cup cheese. Top with remaining squash slices and remaining 1 cup cheese. Whisk together cream, mustard, sage, salt, pepper, and red pepper flakes in a small bowl. Pour over squash slices. Cover with aluminum foil and bake 1 hour or until squash is tender and almost done. Uncover and bake 10 to 15 minutes or until golden brown and bubby.

Sesame-Miso Squash

Sesame-Miso Squash

Sesame-Miso Squash

 

1 large acorn, large delicata, or small butternut squash

1 T. sesame oil

⅓ cup white or yellow miso paste

2 T. maple syrup

2 T. butter, softened

½ tsp. rice vinegar

GARNISH chopped fresh celery leaves

 

Preheat oven to 400°. Cut squash in half and scoop out seeds. (Acorn and delicata skin is edible, but peel butternut if using.) Cut halves into large pieces and toss in sesame oil. Place on an aluminum foil-lined baking sheet and bake 35 minutes or until tender. Stir together miso paste, syrup, butter, and vinegar in a small bowl. Remove squash from oven and brush with miso mixture. Return to oven and bake 10 more minutes or until sticky and golden brown. Garnish, if desired.

Bayo Beans (Frijoles de Olla)

Bayo Beans (Frijoles de Olla)

Bayo Beans (Frijoles de Olla)

 

1 pound dried bayo or mayocoba beans (including flor de mayo, canario, peruano)

1/4 white onion

4-5 garlic cloves, peeled and lightly smashed

3 toasted avocado leaves or 1/2 small bunch of epazote (optional)

2 T. salt

 

Rinse the beans well and pick them over, removing any imperfect ones. Place them in a large pot with the onion, garlic, and enough water to cover them by about four inches. Bring the water to a boil over high heat and boil them for 10 minutes. Reduce the heat to medium-low, add the avocado leaves (if using), give the beans a stir, cover and let simmer. Give them a gentle stir ever 15 minutes or so, and add boiling water if necessary; you want to make sure they’re always well covered with plenty. This helps them cook evenly, and it ensures you’ll have enough broth for refrying them or just to have as a brothy sauce.  After they’ve been cooking about 50 minutes total, taste a bean for doneness. If it’s nearly done but not yet creamy, they are almost done; at this point add the epazote (if using) and the salt. Add more boiling water if necessary, stir, cover and continue cooking until the beans are — as chef Gabriela Cámara describes it — “custardy,” but with their skins still intact. When they’re done, taste for salt, adding more if necessary, and then either serve them or let them cool in their broth.

Summer Corn Cakes

Summer Corn Cakes

Summer Corn Cakes

 

2 C. yellow cornmeal

1 1/2 tsp. baking powder

3/4 tsp. salt

1/8 tsp. cayenne pepper

4 T. + 3 T. unsalted butter

1 C. whole milk

1 T. honey

2 C. of fresh corn kernels, cut from the cobs

2 ounces fire-roasted green chiles

2 large eggs, separated

1 large egg white

 

In the food processor, process the cornmeal until finely ground and resembles corn flour. In a mixing bowl, whisk together the corn flour, baking powder, salt and cayenne. Combine the 4 T. of butter, milk and honey and heat in the microwave in 30-second increments until the butter and honey are melted. Set aside to cool. Make a well in the center of the dry ingredients and stir in the milk mixture along with the 2 egg yolks, the corn and the green chiles. Using your electric mixture beat the 3 egg whites until stiff peaks, then fold them into the corn mixture. Heat 1 T. of butter in a large sauté pan. When hot, spoon 2 T. of the batter for each corn cake into the pan, making as many as will fit in the pan without crowding. Cook the corn cakes cook until browned on the bottom and starting to bubble around the edges. Flip the corn cakes and cook on the other side for about minute more. Repeat using the remaining butter and batter.

Chimichurri Herb Mash

Chimichurri Herb Mash

Chimichurri Herb Mash

 

1 C. parsley, finely chopped

1 C. mint, finely chopped

1 C. basil, finely chopped

2 T. apple cider vinegar

2 T. lemon juice

1/2 tsp. red pepper flakes

1/4 C. olive oil

Salt & white pepper, to taste

 

Mix all of the above ingredients until well combined. Let sit for 30 minutes so that the flavors blend. Use to season mashed potatoes.

Prosciutto and Gruyere Pinwheels

Prosciutto and Gruyere Pinwheels

Prosciutto and Gruyere Pinwheels

 

3/4 C. finely grated Gruyère (about 3 ounces)

4 tsp. chopped fresh sage leaves

1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed

1 large egg, beaten lightly

2 ounces thinly sliced prosciutto

 

In a bowl combine Gruyère and sage. On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange one half of sheet with a long side facing you and brush edge of far side with some egg. Arrange half of prosciutto evenly on top of pastry, avoiding egg-brushed edge, and top with half of Gruyère mixture. Starting with side nearest you, roll pastry jelly-roll fashion into a log and wrap in wax paper. make another log in same manner. Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days. Preheat oven to 400°F. and lightly grease 2 large baking sheets. Cut logs crosswise into 1/2-inch-thick pinwheels and arrange, cut sides down, 1 inch apart on baking sheets. Bake pinwheels in batches in middle of oven until golden, 14 to 16 minutes. Transfer pinwheels to a rack and cool slightly. Serve pinwheels warm.

Rhubarb Baked Beans

Rhubarb Baked Beans

Rhubarb Baked Beans

 

4 slices thick-sliced bacon, chopped

1 1/2 cups chopped rhubarb

1 cup chopped sweet onion

1 tsp. grated fresh ginger

1/2 tsp. salt

2 15 – ounce cans navy beans, rinsed and drained

1 8 – ounce can tomato sauce

1/2 cup packed brown sugar

2 tsp. yellow mustard

 

Preheat oven to 350 degrees . In a large skillet, cook bacon until crisp; remove with slotted spoon. In reserved drippings, cook rhubarb and onion about 2 minutes or until tender. Stir in salt and ginger; cook 1 minute more. Stir in beans, tomato sauce, brown sugar, mustard and cooked bacon. Transfer to a 1 1/2-quart baking dish. Cover and bake for 25 minutes. Uncover; bake 20 minutes more or until surface loses wet appearance

Parmesan Supper Bread

Parmesan Supper Bread

Parmesan Supper Bread

 

1-1/2 C. buttermilk baking mix

1 T. sugar

1 T. dried, minced onion

1/2 tsp. dried oregano

1 egg, beaten

1/4 C. milk

1/4 C. white wine or water

1/4 C. grated Parmesan cheese

 

In a bowl, combine all ingredients except cheese. Mix with a fork until soft dough forms. Spread in a greased 8″ round cake pan; sprinkle with cheese. Bake at 400 degrees for 20 to 25 minutes, until golden. Cut into wedges and serve warm. Makes 6 to 8 servings.

 

Disappearing Zucchini Orzo

Disappearing Zucchini Orzo

Disappearing Zucchini Orzo

 

1 pound orzo pasta

3 T. olive oil

1 medium yellow onion, finely diced

6 garlic cloves, minced

3 large zucchini, shredded

2 tsp. fresh thyme leaves

Juice and zest of 1 lemon

½ C. grated Pecorino Romano or Parmigiano-Reggiano cheese (more to taste)

Salt and freshly ground black pepper

 

Cook the orzo in well salted water according to package directions. Meanwhile, heat the olive oil in a 12-inch nonstick skillet over medium heat. Add the onions, garlic, and a big pinch of salt and cook, stirring frequently, until the onion is beginning to soften. Add the shredded zucchini and the thyme and raise heat to high. Cook, stirring occasionally, until the squash releases its juices and they cook off. The zucchini will reduce in size by at least half and may begin to brown slightly. Turn off the heat and immediately add the drained orzo, lemon juice and zest, and cheese, along with salt and pepper to taste. Stir well but gently to combine. Serve warm or at room temperature

Turmeric Rice with Dried Tangerine Peels

Turmeric Rice with Dried Tangerine Peels

Turmeric Rice with Dried Tangerine Peels

 

2 T. butter

2 T. olive oil

1/2 onion, chopped fine

3 cloves garlic, chopped fine

2 C. jasmine rice

1 T. turmeric

4 C. chicken broth

3 bay leaves

1 tsp. thyme

1 T. dried tangerine, clementine or mandarin peel (see method, below)

2 tsp. salt

1-2 tsp. red pepper flakes (optional)

 

Remove peels from citrus. Slice into 1″ long by 1/8″ strips. Place on parchment paper-lined sheet pan (or a smaller-sized pan if you’re just doing a couple). Place pan in oven at lowest setting (100-150°) for 45 min. to 1 hour. Check to see if they’re dry but not crispy. If they’re still moist, keep drying and checking every 10 min. or so. In a wide, flat-bottomed pan or deep skillet, heat the butter and olive oil over medium-high heat. When it shimmers, add onion and garlic and sauté until onion is translucent. Add rice and turmeric and stir to combine. Add broth, bay leaves, thyme, dried peels, salt and red pepper flakes and stir briefly to combine. Bring to a boil, reduce heat to low and cover. Simmer 20 minutes or until all liquid is absorbed and rice is tender (add more liquid if rice isn’t done). Taste for salt and adjust.

Homesick Texan’s Green Chile Corn Pudding

Homesick Texan’s Green Chile Corn Pudding

Homesick Texan’s Green Chile Corn Pudding

 

2 Hatch, Anaheim, or Poblano chiles

2 T. unsalted butter

3 ears of corn, kernels removed or 2 C. fresh corn kernels

2 cloves garlic, finely minced

2 T. chopped cilantro, plus more for garnishing

3/4 tsp. kosher salt

1/2 tsp. ground cumin

Pinch of cayenne

1 1/2 C. (6 ounces) shredded Monterey Jack or pepper Jack cheese

1/2 C. cornmeal

1 tsp. baking powder

2 large eggs, beaten

1 C. half and half

 

Roast the Hatch, Anaheim, or Poblano chiles under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. After the chiles have steamed, remove from the bag and rub off the skin. Remove the stems and seeds from the chiles and dice. When the chiles are ready, preheat the oven to 350°F. In a large ovenproof skillet, preferably a 10-inch cast-iron skillet, on low heat melt the butter. (If you don’t have an ovenproof skillet, lightly grease a 9-inch square-baking dish for the pudding, and melt the butter in a saucepan.) Once the butter has melted, turn off the heat and swirl the butter around the base of the skillet and the sides to lightly grease it. In a large mixing bowl, stir together the diced chiles, corn, garlic, cilantro, salt, cumin, cayenne, melted butter, and 1/2 C. of the Monterey Jack cheese. Taste and adjust seasonings. Stir in the cornmeal and baking powder. Whisk together the eggs and half and half, and then pour them over the corn. Stir until everything is well combined. Pour the corn mixture back into the skillet (or a baking dish if using that instead) and sprinkle evenly over the top the rest of the cheese. Bake uncovered for 30 to 35 minutes or until the edges are lightly browned and the custard is set. (The color may be a little lighter in the center, but that’s okay.) Allow the pudding to rest int the skillet for 15 minutes. Garnish with cilantro before serving.

Pistachio Pastry Twists

Pistachio Pastry Twists

Pistachio Pastry Twists

 

1 (17.5oz.) package frozen puff pastry sheets, thawed

1 large egg, lightly beaten with 2 tsp. water

Coarse Salt, for Sprinkling

1 C. unshelled pistachios, toasted and finely chopped

 

Preheat oven to 425. Roll out 1 pastry sheet on lightly floured surface (keep other sheet cold and covered) to a 18×12” rectangle. Bush with egg wash and sprinkle with salt and pepper to taste. Sprinkle nuts over half pastry (on short side) and then fold up to form a 9×12” rectangle, and roll firmly to remove any air bubbles and make layers adhere. Brush with more egg wash and sprinkle with salt again. Cut into ½” strips. Transfer one at a time to a greased baking sheet, one inch apart, twisting 3 or 4 times and pressing ends into sheet to adhere. Bake in batches in center of oven until golden, 12-15 minutes. Repeat with remaining pastry sheet. Makes 40.

Easy Ranch Quick Bread

Easy Ranch Quick Bread

Easy Ranch Quick Bread

 

Cooking spray or butter, for coating the pan

3 cups all-purpose flour

2 tsp. baking powder

1 1/4 tsp. fine salt

1 tsp. no-salt onion powder

3/4 tsp. no-salt garlic powder

1/2 tsp. baking soda

1/2 tsp. freshly ground black pepper

2 large eggs

1 cup low-fat buttermilk

4 T. (1/2 stick) unsalted butter, melted

1/4 cup coarsely chopped fresh dill

1/4 cup finely chopped fresh chives (about 1 large bunch)

1 cup low-fat cottage cheese, preferably large curd

 

Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 9×5-inch loaf pan with cooking spray or butter; set aside. Whisk the flour, baking powder, salt, onion powder, garlic powder, baking soda, and pepper in a large bowl; set aside. Whisk the eggs, buttermilk, butter, dill, and chives in a medium bowl until combined. Add the cottage cheese and stir to combine. Pour this mixture into the flour mixture and stir and fold with a rubber spatula just until the flour is incorporated, being careful not to overmix. Scrape the batter into the prepared pan, push it into the corners, and smooth the top. Bake until golden-brown and a tester inserted into the center of the bread comes out clean, about 50 minutes. (Test in several places, as you may hit a piece of cottage cheese.) Place the pan on a wire rack and let cool for 15 minutes. Flip the bread out of the pan onto the rack (run a knife around the edges first if needed) and let cool for at least another 15 minutes before serving.