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
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
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
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
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
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.