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Category: Starches

Palermo Pasta with Anchovies, Raisins, and Pine Nuts

Palermo Pasta with Anchovies, Raisins, and Pine Nuts

Palermo Pasta with Anchovies, Raisins, and Pine Nuts

2 cloves garlic, thinly sliced

3 Tablespoons olive oil

¼ cup pine nuts

¼ raisins

3 Tablespoons tomato purée

2 ounces red wine

6 salt-packed anchovy fillets (or 8 from an oil tin)

½ pound dried pasta (in this case you really do want to splurge on a “fancier” pasta but the type is less important – margarita, bucatini, spaghetti, fettuccine all work well)

homemade breadcrumbs

 

Heat oil in large, deep skillet over medium-low heat. Fry garlic slowly. Once garlic is golden brown, add raisins, pine nuts, and anchovies. Continue frying, stirring regularly, for 2 minutes. Add tomato purée and wine and stir well until combined. Meanwhile, cook the pasta until al dente. Try to time it so the pasta is done at about the same time as the sauce. (Serious Italian cooks tell you that rinsing pasta in cold water ruins it, but I’ve been known to do it quite frequently. I’m working on my timing.) Add the pasta to the sauce and stir until incorporated. Serve garnished with breadcrumbs (they’re missing in the picture below, but the crunch they add is really essential!).

Old Fashioned Buttermilk Biscuits

Old Fashioned Buttermilk Biscuits

Old Fashioned Buttermilk Biscuits

 

2 cups sifted flour

3 tsp. baking powder

3/4 tsp. baking soda

¾ tsp. salt

4 T. softened lard, butter or shortening

¾ cup buttermilk

 

Preheat oven to 425 degrees Fahrenheit (F). Sift flour once, then combine flour, baking soda, baking powder, and salt, sifting together into a large mixing bowl. Cut soft butter or shortening into dry ingredients with a fork or pastry cutter until mixture resembles coarse cornmeal. Blend in buttermilk slowly until dough is firm (amount needed may vary). Turn out on a lightly floured board and knead gently until surface of dough is smooth. Roll or pat out to l/2-inch thickness. Dip biscuit cutter in flour then cut out biscuits and place on a lightly floured and greased baking sheet so that biscuits are touching each other. Brush top of biscuits with melted butter and bake until golden brown (approximately 10 to 12 minutes) in 425 degree oven. Makes 18 biscuits.

Ciabatta Dressing with Sausage and Broccoli Rabe

Ciabatta Dressing with Sausage and Broccoli Rabe

Ciabatta Dressing with Sausage and Broccoli Rabe

1 pound loaf Ciabatta bread

1 pound broccoli rabe

1  pound Italian Sweet Sausage, casings removed

2 tablespoon olive oil

2 red onions, diced

3/4 cup diced celery

1/2 cup chopped parsley

1/3 cup shaved parmesan cheese

3 eggs

2 1/4 cups chicken broth

1/2 cup white wine or dry vermouth

butter for baking dish and foil

Kosher salt

pepper

 

Time-Saving Tip:  Cook the broccoli rabe in advance, cool and store until ready to continue.  Prepare the stuffing a day in advance and bring to room temperature before baking.

 

Trim the ends off of the broccoli rabe, rinse well. Bring a pot of salted water to a boil.  Have a colander resting in a bowl nearby so you can scoop the cooked broccoli rabe into the colander when ready. Also, set up a large bowl with cold water and some ice to transfer the cooked vegetable. Add the broccoli rabe to the pot; stir it. Cook for about 3 minutes until nearly tender, don’t overcook. Using tongs, transfer the broccoli rabe to the colander. Let drain and then transfer to a bowl of ice water, this will stop the broccoli rabe from overcooking. Cut the broccoli rabe into 1-inch pieces. If you’re not using right away, make sure to drain well and store to use later.  Remove the sausage from the casing and transfer to a nonstick pan with two tablespoons of olive oil.  Sauté while breaking up with a wooden spoon, until the sausage is no longer pink. Add the onions and celery, season with salt and pepper.  Sauté for 5-6 minutes until the meat starts to brown.  Combine the broccoli rabe with the mixture, sprinkle with more salt and pepper and cook another two minutes. Pour the wine in the pan and bring to a boil. Simmer until most of the liquid is gone.  Set aside and cool to room temperature. While the mixture cools, combine the eggs and chicken broth. Cut the bread into roughly 1 inch- 1 1/2-inch cubes and transfer to a large bowl. Once the sausage mixture has completely cooled, add it to the bread and toss to combine. Then stir in the cheese, parsley, and season with salt and pepper.  Finally, pour in the egg mixture and gently coat all of the dressing. Transfer the dressing to a buttered casserole dish.  Tightly cover with foil. At this point, you can store the stuffing in the refrigerate overnight. Please remove it from the refrigerator at least an hour before baking. Place the casserole dish in a preheated 350-degree oven for 30 minutes. Remove the cover and bake another 10 minutes.

Avocado-Lime Black Beans

Avocado-Lime Black Beans

Avocado-Lime Black Beans

One 15-ounce can black beans

1/2 lime, juiced

1/2 cup fresh cilantro leaves, chopped

1 small shallot, diced

1 teaspoon ground cumin

Salt and freshly ground black pepper

1 avocado, to serve

 

Drain the beans thoroughly. Toss with the lime juice, cilantro leaves, diced shallot, and ground cumin. Season to taste with salt and black pepper. Peel and slice an avocado, and serve the beans at room temperature, with 1/2 avocado on top of each serving.  The beans will last for several days in the fridge. You can take a helping of beans in your lunchbox, along with sliced avocado that has been tightly wrapped to protect against browning.

Dandelion, Cannellini, Potatoes & Roasted Red Peppers

Dandelion, Cannellini, Potatoes & Roasted Red Peppers

Dandelion, Cannellini, Potatoes & Roasted Red Peppers

1 bunch of dandelion greens

4 medium sized potatoes, chopped into 2 inch chunks

1/4 cup extra virgin olive oil

2 cloves garlic, crushed

1-15 ounce can of cannellini beans

¼ cup roasted red peppers, chopped

1 Tablespoon parsley, chopped

¼ cup Parmesan cheese

 

Bring a large pot of salted water to a boil. Add the dandelion greens and boil for 10 minutes. Drain thoroughly and roughly chop. In the meantime, also boil potatoes for 10 minutes. Heat the extra virgin olive oil in a large sauté pan. Sauté potatoes until browned, about 8-10 minutes. Add the garlic and sauté for 2 minutes. Add chopped dandelion greens and sauté for an additional 3 to 4 minutes. Add the cannellini beans, roasted red peppers, salt and pepper to taste and cook for another 5 minutes. Sprinkle with Parmesan cheese and parsley and serve.

Quick Sides

Quick Sides

Quick Sides

Organic Baked Beans

 

Sauteed Spinach with Garlic

Add l tablespoon olive oil to a large skillet. Swirl around l halved garlic clove, cut side down, to infuse the oil. Remove the garlic clove. Add a shake of red pepper flakes and 12 ounces of fresh spinach. Stir as the mound of leaves gradually wilts way more than you ever think it will. Add a hefty pinch of salt and black pepper. Snip the spinach leaves with kitchen scissors while still in the skillet.

 

Green Beans with Toasted Almonds and Mint

In a large frying pan, heat 2 tablespoons olive oil and l tablespoon unsalted butter over medium heat. When the butter has melted, add cup slivered almonds and cook for 2 minutes, or until they darken slightly in color. Add 2 cups trimmed green beans and cook for 2 minutes, stirring occasionally. Add a generous squeeze of lemon juice and a few pinches of salt and remove to a platter. Sprinkle with chopped fresh mint.

 

Tomato and Avocado Salad

Halve l avocado, remove the pit, peel, and cut into chunks. In a medium bowl, toss with about 1V2 cups halved grape tomatoes, 3 chopped scallions (white and light green parts only), a generous drizzle of olive oil, salt and pepper, a spritz of lime juice, and chopped fresh cilantro to taste.

 

White Beans and Spinach

In a medium skillet, sauté a halved garlic clove, cut side down, in a few glugs of olive oil. Let it infuse the oil for a minute, then remove. Add 2 tablespoons chopped onions (or shallots or scallions—white and light green parts only) and a shake of red pepper flakes and cook until the onions are soft, about 2 minutes. Stir in l can of rinsed and drained white beans (such as Great Northerns or cannellini). Add a handful of thawed and well-squeezed frozen spinach, lightly mashing the beans and spinach together. Add salt and black pepper and stir. Serve with freshly grated Parmesan.

 

Sugar Snap Peas and Radish Salad

In a medium bowl, toss together 2 cups of the sweetest sugar snap peas you can find (trim off the ends if it’s not too big of a pain); l radish, sliced into thin coins; V4 cup chopped fresh mint; a squeeze of lime juice; sea salt; about 1 tablespoon chopped scallions (white and light green parts only); and a tiny drizzle of olive oil. This is best in the spring when the snap peas are peaking.

 

Corn with Butter and Cotija Cheese (or Parmesan)

Boil shucked sweet com for 5 minutes. Spread butter on the corn while the corn is still hot and sprinkle with cotija or Parmesan cheese. If it is peak com season, forget the cheese and eat boiled corn on the cob with butter and salt only. Anything else is, obviously, blasphemy.

 

Quick Creamed Spinach

Thaw a box or bag of frozen spinach by placing it in a colander and running warm water over it for a few minutes. Press down on the spinach to squeeze out all the liquid. In a small frying pan over medium heat, add l tablespoon olive oil and small onion (chopped), salt, black pepper, and a few red pepper flakes (optional, as always). After 5 minutes, add the spinach and toss with the onions until the spinach is heated through. Sprinkle in 1 to 2 teaspoons flour and stir. Add Vs to V2 cup milk (nonfat, 1%, 2%, whole … any kind but chocolate!), depending on how creamy you like your creamed spinach, and a pinch of freshly ground nutmeg. Stir until heated through.

 

Green Beans with Ginger and Garlic

Add 2 tablespoons olive oil to a large skillet set over medium heat, along with 2 teaspoons peeled, minced fresh ginger, 3 to 4 chopped scallions (white and light green parts only), a shake of red pepper flakes, and salt and black pepper. Cook until the ginger and scallions are soft and aromatic, about 1 minute. Add 3 cups trimmed green beans (or haricots verts) and 1 minced garlic clove. Cook, uncovered, until the green beans are tender but still crispy, about 4 minutes.

 

Buttered Peas with Mint

In a large skillet, melt 2 to 3 tablespoons unsalted butter over medium heat. Add 1V2 cups thawed frozen peas. (You can run them under warm water to accelerate the thawing process; just try to dry them as much as possible before proceeding.) Heat until w armed through. Remove from the heat and sprinkle with 2 tablespoons chopped fresh mint and salt to taste.

 

Roasted Cauliflower and Broccoli

Preheat the oven to 4OO°F. Separate l head of cauliflower and l head of broccoli into florets. On a rimmed baking sheet, toss the florets in olive oil to lightly coat. Season with a shake of red pepper flakes and salt and black pepper to taste. Spread out on the baking sheet and roast for 15 to 20 minutes, until the vegetables look crispy but not burnt. Squeeze fresh lemon juice over the vegetables and sprinkle with freshly grated Parmesan, if desired.

Garlic Parmesan Mashed Potato Cakes

Garlic Parmesan Mashed Potato Cakes

Garlic Parmesan Mashed Potato Cakes

2 C. mashed potatoes

1 egg

4 garlic cloves, finely minced

3 T. all-purpose flour

1 C. of parmesan + 1/2 C. for the coating

1 tsp. Italian seasoning

Salt and pepper

Fresh chopped parsley, for garnish

 

In a large bowl add the mashed potatoes, egg, 1 C. parmesan cheese, Italian seasoning, and 3 T. all-purpose flour; mix until combined and smooth. Place 1/2 C. parmesan in a shallow dish. Divide the potato mixture into eight equal portions and form 8 patties (you can use a ring mold to shape the patties). Roll the patties in the parmesan to coat. In a large skillet over medium heat, using cooking oil or butter, cook patties until golden on both sides. Season with salt and pepper to taste, garnish with fresh chopped parsley and more parmesan; serve hot. Enjoy!

Creamy Cornbread Casserole

Creamy Cornbread Casserole

Creamy Cornbread Casserole

1 (15 ounce) can whole kernel corn, drained and 1/2 liquid reserved1 (14.75 ounce) can cream-style corn

2 eggs

1 (8 ounce) package dry corn bread mix

1 C. sour cream

8 ounces Cheddar cheese, shredded

 

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 inch baking pan. In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese. Bake in preheated oven for 30 minutes, until golden brown.

Puff Pastry Garlic Bread Roll-ups

Puff Pastry Garlic Bread Roll-ups

Puff Pastry Garlic Bread Roll-ups

1 puff pastry sheet (9×9-inch), thawed

5 T. softened butter

1 heaping T. minced garlic

1 T. chopped fresh parsley

1 T. grated Parmesan cheese

In a small bowl combine the butter with the garlic, parsley and Parmesan. Sprinkle a work surface lightly with flour and gently unfold the pastry. Spread ¾ of the butter mixture evenly from edge to edge. Roll it up. Cover with saran wrap and refrigerate 20 – 30 minutes. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or lightly grease with butter. When the oven is ready take the puff pastry out of the fridge and slice into 1-inch thick rolls. Set on the baking sheet 1 – 2 inches apart. Brush the tops with butter. Bake 20 minutes until golden and puffed. Brush the tops again if you have butter left – there will be melted butter on the baking sheet – you can brush the tops with that too using a pastry brush.

Old Fashioned Fried Cornbread

Old Fashioned Fried Cornbread

Old Fashioned Fried Cornbread

3 C. water

3 C. cornmeal

1 tsp. salt

3/4 tsp. sugar

1 C. lard (no substitutes)

 

Bring the water to a boil in a saucepan over high heat. Meanwhile, combine the cornmeal, salt, and sugar in a heat-proof bowl. Pour the boiling water into the cornmeal mixture and stir until the dry ingredients absorb all the water and the cornbread batter is firm. If the mixture does not firm up or is grainy, add a little additional water and microwave it until it is fully cooked and firm enough to shape.  Heat the lard in a heavy skillet over medium-high heat. Dip your hands in ice water then form the cornbread into patties. The batter will be hot. Add the patties to the skillet (in batches if necessary) and cook until golden brown. Flip them over and cook on the other side until crispy and brown. Remove the cornbread patties from the pan and let drain on paper toweling. Serve warm.

Soft Pretzel Twists

Soft Pretzel Twists

Soft Pretzel Twists

Pretzel Dough:

1½ C. warm water

1 T. sugar

2 tsp. sea salt

2¼ tsp. instant yeast

4½ C. flour

¼ C. (1/2 a stick) butter, melted

8 C. water

½ C. baking soda

1 egg, lightly beaten

.

Garlic Parmesan:

5 cloves garlic, crushed

3 T. butter, melted

3 T. grated Parmesan cheese

.

Cinnamon Sugar:

1 T. cinnamon mixed with 4 T. sugar

3 T. butter, melted

.

Everything:

4 tsp. poppy seeds.

4 tsp. sesame seeds.

4 tsp. dried garlic

4 tsp. dried onion

1 tsp. sea salt

.

Sea Salt & Rosemary:

3 T. fresh rosemary

3 T. sea salt

.

Pepperoni Pizza:

Mini pepperoni, sliced thin

Mozzarella cheese, sliced thin

 

Preheat oven to 200°F. To make the dough: In the bowl of a stand mixer fitted with the dough hook, mix together warm water, sugar, salt and yeast; let sit for 5 minutes until frothy. Add the flour and butter and mix on low speed until dough pulls away from the sides of the bowl, approximately 5 minutes. Transfer dough to a lightly oiled bowl, cover with aluminum foil, and place in the oven. TURN OVEN OFF. Let the dough rise in the warm oven for about 1 hour until it has doubled in size. Turn the dough out onto a lightly floured surface and divide into 10 equal pieces. Roll each piece into a 16-inch rope, fold it in half, twist end over end, and shape into a circle, pinching the ends together. Preheat the oven to 425°. Line two large baking sheets with parchment paper; set aside. Bring 8 C. of water and baking soda to a boil in a large pot. Using a flat spatula, drop the pretzel twists into the boiling water and boil for 45 seconds. Depending on the size of your pot you may need to boil one at a time. Remove twists from the water and brush lightly with the beaten egg. Proceed with your topping of choice.

 

Garlic Parmesan topping: Spread the garlic over the tops of the pretzels, then sprinkle lightly with Parmesan. Bake for 12-14 minutes, until golden and puffed. Remove from oven and brush a bit of melted butter over the tops, then sprinkle with more Parmesan. Serve warm.

 

Cinnamon Sugar topping: Bake pretzels for 12-14 minutes, until golden and puffed. Remove from oven and brush lightly with melted butter, then generously cover with cinnamon sugar mixture. Serve warm.

 

Everything topping: Mix the poppy seeds, sesame seeds, dried garlic, dried onion, and salt, then sprinkle over top of the pretzels. Bake for 12-14 minutes, until browned. Serve warm.

 

Sea Salt & Rosemary topping: Sprinkle rosemary and sea salt over the pretzels. Bake 12-14 minutes, until golden and puffed. Serve warm.

 

Pepperoni Pizza topping: Place the pepperoni and mozzarella slices on the pretzel tops, making sure to get some in all the cervices. Bake 12-14 minutes, until golden and puffed. Serve warm.

Cherry Tomato and Parmesan Galettes

Cherry Tomato and Parmesan Galettes

Cherry Tomato and Parmesan Galettes

10½ ounces puff pastry

Dijon mustard

2 C. cherry tomatoes, halved

1 medium egg yolk beaten with 1 T. water (egg wash)

sea salt and black pepper, to taste

¼ heaping C. finely shaved Parmesan

extra virgin olive oil

 

Preheat the oven to 425°F. Thinly roll out the pastry on a lightly floured work surface—you can do this half at a time if it’s easier—and cut out six 4½-inch circles using a bowl or plate as a guide. Arrange these on a couple of cookie sheets. Spread a bit of Dijon mustard in the center of each circle, to within about ¾ inch of the rim. Place the tomatoes on top. Brush the surrounding rim with the eggwash, then season the tomatoes, cover with a few slivers of Parmesan, and drizzle over some olive oil. Bake in the oven for 15 to 20 minutes, until golden and risen.

Olive, Bacon and Cheese Bread

Olive, Bacon and Cheese Bread

Olive, Bacon and Cheese Bread

 

5 fl oz white wine

3 1/3 fl oz olive oil

4 eggs

1/2 tsp. salt

2 1/2 C. all-purpose flour

1 tsp. of baking powder (about 5g)

5 ounces grated swiss cheese or cheddar

1 large onion

3 1/2 ounces bacon

7 ounces cooked ham

3 1/2 ounces black olives

3 1/2 ounces green olives

2 T. chopped parsley

 

In a large bowl, whisk together the wine, oil, eggs and salt. Separately, mix the flour and baking powder, sift and stir into the liquid preparation. Chop the onion finely and melt in a skillet with a bit of olive oil (or butter). Add the bacon to onions and cook for a few minutes then keep aside. Take care of draining the mixture to avoid a soggy dough. Slice the olives and parsley and cut the ham. Add all ingredients and grated cheese to the basic preparation and mix. Pour into a buttered loaf pan, 9 by 5 inches. Bake in the oven for 1 hour at 360°F (180°C).

Pinto Beans braised with Bacon & Red Wine

Pinto Beans braised with Bacon & Red Wine

Pinto Beans braised with Bacon & Red Wine

Several ounces to 1/2 lb. smoky bacon, diced

1 large onion, peeled and diced

2 celery stalks, diced

2 carrots, peeled if desired, and diced

4 cloves garlic, minced

2 large sprigs woody herb of your choice (Clark’s recipe calls for rosemary, which is very nice, but I have used thyme and sage to equal success)

1 lb. dried pinto beans, dry OR soaked overnight (soaking overnight will shorten cooking time, though, so read directions carefully before beginning)

1 T. coarse kosher salt, with more to taste

2 C. dry red wine

Good olive oil, for serving (optional)

Coarsely grated parmesan, for serving (optional)

Coarsely ground black pepper or red pepper flakes, for serving (optional)

 

In a large, thick-bottomed pot over medium heat, cook the bacon until some fat is rendered and the bacon is starting to turn golden but is not totally cooked, about 5 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, another five to ten minutes, until onions begin to turn translucent and vegetables begin to turn tender. Add beans to pot, whether dry or soaked overnight (although if beans have been soaked overnight, drain them first). Add the T. of salt. Add 7 or 8 C. of water. For beans soaked overnight, this will just cover them. For dried beans, it will seem a substantial amount of liquid. Bring the beans to a boil, and then reduce to a simmer. For beans soaked overnight, simmer gently for about 45 minutes to one hour. For beans being cooked from dry, simmer gently for 2 to 4 hours. Meanwhile, in a small pot over medium heat, bring the 2 C. wine to a boil. Reduce to a simmer, and simmer until wine is reduced to about one-third and has formed a thin syrup. This takes about 20 minutes. When beans are tender and have begun to give off their starchy, bean-y liquid, remove any branches from woody herbs in your pot and discard them. Add the reduced wine to the pot and stir it to combine. Bring the beans to a simmer again and cook for 10 to 20 minutes more for the flavors to meld. Serve the beans alongside polenta, buttered egg noodles, rice, or potatoes. Pass olive oil, grated parmesan, and black pepper or red pepper flakes for topping. To make ahead, allow beans to cool after adding the red wine. Refrigerate until ready to eat. To heat, gently bring the beans to a simmer on the stovetop before serving.

Succotash

Succotash

Succotash

2 tablespoons (1/4 stick) unsalted butter

1 small red bell pepper, cored, seeded, and diced

1 bunch scallions, white and green parts, chopped (about 1 cup)

1 tablespoon chopped fresh thyme

2 cups cooked lima beans

2 cups fresh corn kernels (from about 4 ears of corn)

1/2 cup chicken stock

1/2 cup heavy cream

1/4 cup chopped fresh Italian parsley

Juice of 1/2 lemon

 

In a large skillet over medium heat, add the butter. When the butter is melted, add the bell pepper and scallions and cook, stirring occasionally until wilted, about 4 minutes. Add the thyme and cook until fragrant, about 1 minute. Add the lima beans and corn and toss to combine. Pour in the stock and cream and bring to a rapid simmer. Cook until the sauce has thickened and coats the vegetables, about 3 minutes. Stir in the parsley and lemon juice and serve.

Apple & Root Vegetable Hash

Apple & Root Vegetable Hash

Apple & Root Vegetable Hash

 

Coarse salt and freshly ground pepper

3/4 pound celery root, peeled and cut into 1/2-inch pieces (2 C.)

3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces (2 C.)

3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces (2 C.)

1/4 C. extra-virgin olive oil, divided

1 onion, diced

2 small firm, sweet apples, peeled and cut into 1/2-inch pieces (2 1/2 C.)

1/4 C. roughly chopped fresh sage leaves

 

Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well and spread vegetables on a rimmed baking sheet. Let cool 15 minutes. Heat 2 T. oil in a large (preferably cast-iron) skillet over medium-high heat and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 T. oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.

Zucchini Pancakes with Blossoms and Basil

Zucchini Pancakes with Blossoms and Basil

Zucchini Pancakes with Blossoms and Basil

1 cup unbleached all-purpose flour

1 teaspoon kosher salt

½ teaspoon baking soda

1 cup water

1 egg, beaten

1 cup grated green zucchini, from 1 medium zucchini (about ½ pound)

¼ cup packed fresh basil, very thinly sliced

3 tablespoons canola oil

4 zucchini blossoms

 

Whisk the flour, salt, and baking soda together in a medium bowl. Add the water and egg and whisk until just combined. Add the zucchini and basil and stir together gently with a spoon.  Heat 2 tablespoons of the oil in a small (8- or 9-inch) nonstick pan over medium heat until it shimmers. Add about half the batter (1 heaping cup) and spread it evenly into the pan. Cook until browned on the bottom side, 4 to 5 minutes. While the pancake cooks, break two of the zucchini blossoms apart into distinct petals. Place the petals in a flower pattern on the raw side of the batter, then flip the pancake over with a large spatula. Cook until puffed and evenly browned, 3 to 4 minutes longer. Transfer to a paper towel-lined plate and add the remaining tablespoon of oil to the pan. Repeat with the remaining ingredients.  Serve the pancakes piping hot, cut into eight pieces each. Note: You can reheat the pancakes in the microwave or on the stovetop, but they’re best fresh from the pan.

Barley with Green Tahini Vinaigrette

Barley with Green Tahini Vinaigrette

Barley with Green Tahini Vinaigrette

1 1/2 cups pearl barley

1 pinch salt

1 medium sized zucchini, finely diced

1/4 cup extra-virgin olive oil

1/4 cup tahini, stirred

1/4 cup white balsamic vinegar

1/2 cup chopped scallions, white and green parts

1 small jalapeño, seeded

1 garlic clove

1/2 cup chopped green olives

2 tbsp chopped drained capers

1/2 cup fresh cilantro leaves

 

Cook the barley in a medium pot in plenty of salted water until tender but still chewy, 30 to 40 minutes. Drain and cool.  Bring a small pot of salted water to a boil and blanch the zucchini just until it turns bright green, about 30 seconds. Cool in ice water. Drain well and set aside. In a food processor, combine the oil, tahini, vinegar, scallions, jalapeño and garlic. Process until you have a smooth, thick green dressing. The mixture will thicken to a paste in the food processor. Add about 1/4 cup very hot water to thin. In a large bowl, combine the cooked barley and zucchini, the olives and the capers. Drizzle with the dressing and toss to coat. Mound the salad on a platter and sprinkle with the cilantro. Serve at room temperature.

 

Winter Squash Buns

Winter Squash Buns

Winter Squash Buns

7 oz winter squash, peeled, in cubes

1 tsp chile powder

1 tsp ground paprika

1 tsp grated nutmeg

pinch of salt and freshly ground pepper

2 tbsp butter

1 package yeast (2 1/4 tsp)

2 cups all-purpose flour

8 oz aged cheese, grated (reserve a little for the garnish)

2/3 cup milk

1 handful of pumpkin seeds to garnish, briefly roasted in a pan

 

Preheat the oven to 35O°F/Gas 4. Grease a baking sheet with olive oil and arrange the winter squash on it. Sprinkle with the chili and ground paprika, nutmeg, salt, and pepper. Bake the squash until done, approx. 30 minutes. Leave to cool. Puree in a food processor and blend in the butter, yeast, flour, and cheese. Carefully add the milk; maybe you won’t need all of it, maybe a little more, depending on the squash’s moisture content. Continue to work into a pliable dough. Grease a bowl with some oil and place the dough ball in it. Cover with plastic wrap. Allow to rise for 1 hour in a warm draft-free place. Thoroughly punch down the dough again and divide into approx. 16 equal portions. Shape into balls and place on a greased cookie sheet. Loosely cover with plastic wrap and allow to rise for approx. 30 minutes. Preheat the oven to 35O°F/Gas 4, brush the buns with a little water, and sprinkle with the pumpkin seeds and reserved cheese. Bake the buns until done and golden brown, approx. 30 minutes. Serve with thyme butter.

Roasted Potatoes and Butternut Squash with Olives and Capers

Roasted Potatoes and Butternut Squash with Olives and Capers

Roasted Potatoes and Butternut Squash with Olives and Capers

 

1 large Yukon Gold potato, peeled and cut into 1-inch pieces

1 small butternut squash (about 2 lb./900 g), peeled, seeded, and cut into 1-inch dice (to yield

about 4 C.)

2 cloves garlic, thinly sliced

1⁄3 C. pitted small black olives, such as niçoise

2 tsp. salted capers, rinsed well

1 tsp. crushed coriander seeds

3 T. (44 ml) extra-virgin olive oil

Kosher salt and freshly ground black pepper

 

Position a rack in the center of the oven and heat the oven to 425°F (220°C).  In a large bowl, toss together the potato, squash, garlic, olives, capers, and coriander. Add the olive oil and mix well to combine. Season with 1/4 tsp. of salt and a few grinds of pepper. Transfer to a 9 x 12-inch baking

dish and bake in the oven, stirring occasionally, until the vegetables are tender and lightly browned, 55 minutes to 1 hour.

Mushroom Risotto with Lemon and Thyme

Mushroom Risotto with Lemon and Thyme

Mushroom Risotto with Lemon and Thyme

1/4 C. extra virgin olive oil Here’s our favorite organic olive oil.

4 cloves garlic chopped

2 C. Carnaroli rice

3/4 pound mixed mushrooms sliced thin

1 C. dry white wine

6 C. Chicken and Mushroom Broth  or Homemade Chicken Broth

1 T. fresh thyme leaves

1 T. finely grated lemon zest

2 tsp. fine sea salt

1/4 C. heavy cream

 

Warm the olive oil in an enameled cast iron braising dish over medium heat. Stir in the garlic and saute it until fragrant, about three minutes. Stir in the rice, making sure each grain is well-coated with the olive oil, and sauté it until the tips of each grain of rice turn translucent. Turn up the heat to medium-high. Stir in the mushrooms, and pour in wine. Stir the rice and mushrooms gently, but continuously until the rice absorbs the wine. Add the broth a half C. at a time, stirring continuously, and waiting for the rice to absorb the broth before adding more. When the rice is tender and has fully absorbed the broth, yielding a gorgeous creamy texture, turn off the heat, stir in the thyme, lemon zest, salt and heavy cream. Serve warm.

Gnocchetti with Savoy Cabbage and Candied Cherry Tomatoes  (Gnocchetti con Cavolo Cappuccio e Pomodorini Canditi)

Gnocchetti with Savoy Cabbage and Candied Cherry Tomatoes  (Gnocchetti con Cavolo Cappuccio e Pomodorini Canditi)

Gnocchetti with Savoy Cabbage and Candied Cherry Tomatoes  (Gnocchetti con Cavolo Cappuccio e Pomodorini Canditi)

 

2 lb. (900 g) russet potatoes

Kosher salt

2/3 C. (310 g) all-purpose flour

1 large egg

2 14-ounce cans (400 g) cherry tomatoes, strained

1/4 C. (59 ml) extra-virgin olive oil

1 tsp. granulated sugar

2 whole cloves

2 sprigs thyme

1 3-inch cinnamon stick

1 1-inch strip orange zest

1 1-inch strip lemon zest

1 sprig rosemary

1/4 tsp. whole black peppercorns

1 small head savoy cabbage, shredded

 

Put the potatoes in a large pot and cover with cold water. Bring to a boil over medium heat, salt liberally, and cook at a gentle simmer until the potatoes are extremely tender, 35 to 40 minutes. Drain the potatoes and peel them while they’re still warm. Pass through a ricer onto a clean work surface. Sprinkle the flour evenly over the potatoes and form into a well. Crack the egg into the well and gently beat with a fork. Gradually incorporate the egg into the flour. Knead the dough until smooth. Cut the dough into four even pieces. Roll each piece out into a !4-inch-thick rope, and then cut each rope with a pastry cutter or knife into !4-inch pieces. Place the gnocchetti on sheet pans lightly dusted with flour, cover, and refrigerate until ready to use. Position a rack in the center of the oven and heat the oven to 325°F (170°C). In a large bowl, toss the tomatoes with 2 T. of the oil, 1 tsp. salt, and the sugar; toss well to combine. Arrange the tomatoes in a single layer in an 8 x 8-inch baking dish. Make a bundle out of cheesecloth with the cloves, thyme, cinnamon stick, orange zest, lemon zest, rosemary, and peppercorns. Add this bundle to the pan and roast in the oven until the tomatoes are tender and beginning to caramelize, about 1 Vi hours. Remove from the oven and discard the bundle.  In a 12-inch skillet heat the remaining 2 T. oil over medium heat. Add the cabbage and a generous pinch of salt and cook, stirring often, until the cabbage wilts, about 5 minutes. Add the tomatoes and 1/4 C. of water, cover, and reduce the heat. Cook, stirring often, until the cabbage is meltingly tender, 35 to 40 minutes. Season to taste with salt. Bring a large pot of well-salted water to a boil. Drop the gnocchetti into the water and cook until they begin to rise to the surface, about 3 minutes. Transfer the gnocchetti to the cabbage with a slotted spoon or spider and toss to combine. Serve the gnocchetti in individual shallow bowls.

Homemade Mexican Rice (aka Spanish Rice)

Homemade Mexican Rice (aka Spanish Rice)

Homemade Mexican Rice (aka Spanish Rice)

1/4 C. vegetable oil

2 C. white rice, uncooked

1 1/2 tsp. salt

1/2 tsp. garlic powder

1 tsp. cumin

1/2 C. chopped onion

1 Anaheim pepper, seeds and membrane removed, then diced

1 can tomato sauce or diced tomatoes

4 C. chicken broth

Cilantro, for garnish

Heat the oil in a large sauce pan over medium heat, then add rice and cook, stirring frequently, until the rice begins to turn golden brown. Add the salt, garlic powder, and cumin and stir, cooking another minute. Add the onion and Anaheim pepper, stirring to combine and cooking for another 3-5 minutes, until the vegetables begin to soften. Stir in the tomato sauce or diced tomatoes and chicken broth, then bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes, until all of the liquid has been absorbed. Fluff with a fork, then cover and allow to sit another 5 minutes before serving.

WIW: Mac and Cheese Waffles

WIW: Mac and Cheese Waffles

WIW: Mac and Cheese Waffles

4 to 6 servings of your favorite prepared mac and cheese

3/4 C. shredded cheese

spray oil

Waffle iron

Heat waffle iron on high setting. Spray iron with oil. Fill iron with mac and cheese, topping with additional shredded cheese. Close iron and cook for about 5 minutes. (I did not force mine to close all the way.) You want the mac and cheese to be just to the point of being brown and crispy- but not over cooked, since the mac and cheese could dry out. (The extra cheese helps with this.) After cooking allow waffle to cool just a bit and carefully loose the edges of the waffle. The waffle should pop right out!

Oktoberfest Beer Sweet Potato Fries with Spiced Balsamic Dipping Sauce

Oktoberfest Beer Sweet Potato Fries with Spiced Balsamic Dipping Sauce

Oktoberfest Beer Sweet Potato Fries with Spiced Balsamic Dipping Sauce

4 whole sweet potatoes sliced into fries

1 bottle Oktoberfest beer

1 T. pumpkin pie spice

1 T. brown sugar

2 T. olive oil

¼ cup ketchup

2 T. honey infused balsamic vinegar

1 tsp. pumpkin pie spice

1 T. honey

In a bowl, combine the beer, brown sugar and pumpkin pie spice.  Next put the sweet potato fries into the beer solution, and allow them to soak for at least an hour in it.  Preheat your oven to 350.  After the fries have soaked in the beer solution, on a parchment paper lined cookie sheet, spread the fries over it in a single layer. Drizzle the olive oil over the fries. Bake for about 20 minutes. Spiced Balsamic Dipping Sauce:  In a small bowl, mix together the ketchup, vinegar, honey and pumpkin pie spice.  Give it a little taste and adjust if needed. If too sweet add a little more balsamic, if too spiced, add a little honey. It is what you like, use your judgment.  Take the fries out the oven, serve them up with the sauce and ENJOY!

Choctaw Banaha Corn Shuck Bread

Choctaw Banaha Corn Shuck Bread

Choctaw Banaha Corn Shuck Bread

Two cups of cornmeal

1 ½ cup boiling water

1 tsp. baking soda

1 tsp. salt

corn shucks

 

Boil corn shucks for ten minutes.  In a large bowl mix together the cornmeal, soda and salt until it is doughy.  Roll into longish shape that will fit into the corn shucks.  Wrap the shucks around the dough and tie with a shuck string, then boil in pot of water for 30-40 minutes. Drain, then let set for five minutes before serving.   We eat it with salsa on top.  A great addition with pinto beans.  To make Banaha more interesting, I add a variety of things to the cornmeal mixture: chopped onions, green sweet peas, spinach, garlic, pepper. I prefer to boil the Banaha in unsalted turkey, chicken or vegetable broth instead of water for added flavor.

Corn Cheese Puffs (Pâte à Choux)

Corn Cheese Puffs (Pâte à Choux)

Corn Cheese Puffs (Pâte à Choux)

 

¼ cup butter

1 cup milk

1/2 teaspoon salt

1 cup unbleached all-purpose flour

4 eggs

1 cup grated Swiss cheese

1/2 teaspoon chili powder

1 teaspoon minced fresh basil, or teaspoon dried

1/8 teaspoon cayenne pepper

2 cups corn kernels

 

Preheat oven to 375°F. In a small saucepan, combine the butter, milk, and salt. Bring to a boil and remove the pan from the heat. Add the flour and stir well. The dough will form a ball, rolling off the sides of the pan. Return the pan to the heat and cook for about l minute to dry out the dough, stirring constantly.  Remove the pan from the heat and stir in the eggs, one at a time. Add the cheese, chili powder, basil, cayenne, and corn; stir well.  Grease a baking sheet and drop teaspoons of dough onto it, leaving at least 2 inches between each puff. Bake for 25 minutes or until puffy and browned. Serve hot.

Waffled Sweet Potato Gnocchi

Waffled Sweet Potato Gnocchi

WIW: Waffled Sweet Potato Gnocchi

1 large baking potato (such as russet) and 1 large sweet potato (about 1½ lb. total)

1¼ C. all-purpose flour, plus more for flouring the work surface

½ C. grated Parmesan cheese

1 tsp. salt

½ tsp. freshly ground black pepper

Dash of grated nutmeg (optional)

1 large egg, beaten

Nonstick cooking spray or melted buter

Pesto or Waffled Sage and Butter Sauce

 

Preheat the oven to 350°F. Bake the potatoes until easily pierced with a fork, about an hour. Let the potatoes cool slightly, then peel them. (They may be just shy of the texture you’d want in a baked potato, but keep in mind they’re being cooked again later.) Pass the potatoes through a food mill or a ricer or grate them over the large holes of a box grater and into a large bowl. Add the 1 1⁄4 C. flour to the potatoes and use your hands to mix them together, breaking up any lumps of potato along the way. Sprinkle the cheese, salt, pepper, and nutmeg over the dough and knead lightly to distribute evenly. Once the flour and potatoes are combined, make a well in the center of the bowl and add the beaten egg. Using your fingers, work the egg through the dough until it starts to come together. It will be slightly sticky. On a lightly floured surface, gently knead the dough a few times to bring it together. It should be moist, but not wet and sticky. If it’s too sticky, add 1 T. flour at a time, up to 1⁄ 4 C.. Roll the dough into a log and cut it into 4 pieces. Roll each piece into a rope about the diameter of your thumb and then use a sharp knife to cut into 1-inch segments. Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with nonstick spray, or butter the grids using a silicone pastry brush. Turn down the oven to its lowest setting and set aside a baking sheet to keep the finished gnocchi warm. Gently shake off any residual flour from the gnocchi and place a batch on the waffle iron, leaving a bit of space for each to expand. Close the lid and cook until the grid marks on the gnocchi are golden brown, 2 minutes. Repeat with the remaining gnocchi, keeping the cooked gnocchi warm on the baking sheet in the oven. Serve hot with Pesto Sauce or Waffled Sage and Butter Sauce. Variation: There’s another method possible: shaping the gnocchi in the waffle iron and boiling them. Follow the recipe through Step 6. Do not turn on the waffle iron. Dust the gnocchi lightly with flour, place them in the waffle iron, leaving space for the gnocchi to spread a bit, and close the lid. After 10 seconds, lift the lid, remove the gnocchi, and set them aside on a plate. Repeat until you’ve shaped all the gnocchi. At this point, the gnocchi can be boiled until they float, about 2 minutes, or flash-frozen in a single layer on a baking sheet for an hour, and then transferred to a zip-top bag for storage in the freezer. Frozen gnocchi will take an extra minute to cook.

 

Waffled Sage and Butter Sauce

 

Preheat waffle iron. Melt ½ stick salted butter and dip 16 large sage leaves into butter, then transfer them to the waffle iron. Cook until crispy and slightly browned, about a minute. Pour butter over gnocchi and garnish with sage.

British-Style Baked Beans

British-Style Baked Beans

British-Style Baked Beans

2 C. dried navy beans

1 T. vegetable oil

1 T. mustard powder

2 tsp. salt

1 tsp. freshly ground black pepper

1 C. diced onion

1/2 C. chopped red bell pepper

1 C. chopped celery

1(28-ounce) can crushed tomatoes

5 cloves Garlic

2 T. cider vinegar

1/4 C. unsulphured molasses

1/3 C. packed dark brown sugar

2 C. water

 

Add beans to deep bowl, cover with at least 3 inches of water and soak for 8 hours to overnight.  Rinse and drain.  Preheat oven to 350.  Combine oil, mustard, salt and pepper in a Dutch oven or large ovenproof proof pot over medium heat and cook, stirring, for 15 seconds or until mustard is absorbed by the oil.  Add onion, bell pepper and celery and continue to cook until onion is translucent, about 10 minutes.   Add soaked beans along with remaining ingredients.  Stir until well combined and sugar has dissolved.  Bake 6 hours, stirring every 30 minutes or so.  If they start to dry out, add a bit of water.  They are ready when the beans have a creamy texture.

Spicy Sausage Sweet Potato Hash

Spicy Sausage Sweet Potato Hash

Spicy Sausage Sweet Potato Hash

2 small sweet Potatoes, peeled and cut into ½ inch pieces (about 2 C.)

1 C. Water

¼ tsp. Salt

Nonstick Cooking Spray

8 ounces uncooked Turkey Sausage Links, chopped or crumbled

½ C. chopped Red Onion

4-6 T. Water

2 tsp. Worcestershire Sauce

1 tsp. Balsamic Vinegar

1-2 tsp. Sriracha Sauce

4 Eggs

Fresh Italian Parsley, Black Pepper, or other seasonings

 

In a large skillet combine sweet potato, the C. water, and salt. Bring to boiling; reduce heat. Simmer, covered, 5 to 8 minutes or just until tender. Drain. Spray the same skillet with cooking spray. Add sausage; cook and stir over medium heat until browned. Stir in onion and the 4-6 T. water, scraping up browned bits from bottom of skillet. Cook, covered, 2 minutes. Stir in the cooked sweet potato and the next three ingredients (through sriracha sauce). Cook and stir until potato is heated. Using the back of a spoon, make small indentations in the sweet potato mixture. Break an egg into each indentation. Cover and cook 2 to 3 minutes or until egg whites are set and yolks are starting to thicken. If desired, sprinkle with parsley and/or pepper.

 

Can also roast sweet potato in oven, tossed in a little melted coconut oil for about 10-15 minutes. Add chopped granny smith apples to the cooked sausage and onions, dump over roasted potatoes and return to oven for another 10 minutes until potatoes start to brown around edges.

 

Yield: 4 servings

Calories: 232

Fat: 10g

Fiber: 2g

Garlic Bubble Bread

Garlic Bubble Bread

Garlic Bubble Bread

1 loaf frozen white bread dough

1 egg beaten

¼ tsp. salt

¼ C. oleo (or butter), melted

1 tsp. parsley flakes

½ tsp. garlic powder or

1 T. minced garlic

 

Thaw dough and cut into walnut size pieces. Mix the oleo, egg, parsley flakes, salt and garlic. Dip pieces into this mixture and place in greased loaf pan. Cover, let rise until double. Bake @ 375º for 30 minutes. Cool in pan 10 minutes. We love the fresh garlic.

Zucchini and Olive Breakfast Cake, French-Style

Zucchini and Olive Breakfast Cake, French-Style

Zucchini and Olive Breakfast Cake, French-Style

This French-style cake is baked in a loaf pan, using whatever ingredients are on hand.  I love having a basic cake recipe like this because it is simple to make and encourages my creativity in the kitchen with different flavor combinations. Next time, I will bake one with tomato, mozzarella, and basil. (I know these are not French ingredients, but that combination of flavors in a cake sound good to me, just the same.)Â Since it is French, you know it would contain cheese, and Gruyère and Comté come to mind immediately, of course, as well as parmesan, cheddar, feta, or goat cheese. A cake salé could also contain vegetables, herbs, meats, fruits, or nuts.  Instead of butter, use olive oil, which is healthier and lends a more subtle savory flavor.

This cake is more like a quick bread, or a cross in texture between a muffin and a quiche. It is made much like a muffin, with the dry ingredients mixed together in one bowl and the wet ingredients in another, and the two are combined.  To the American palate, this type of cake is more likely to be eaten for breakfast.  Yes, I, too, enjoyed it with my morning coffee, but I can also imagine this cake cut into small bites and served with an aperitif at my next dinner party.

Makes 9×5 inch 1 loaf

1/3 C. olive oil, plus more for greasing the pan and drizzling

1/2 pound zucchini,

1 tsp. salt

1 large clove garlic, minced

1 3/4 C. all-purpose flour

2 tsp. baking powder

1/2 tsp. black pepper

3 large eggs

1/3 C. milk

2 ounces goat cheese, crumbled

1/2 C. Kalamata olives, pitted and sliced

Kosher salt

 

Heat the oven to 350°F. Lightly grease a 9×5 inch loaf pan with olive oil. Grate the zucchini on the coarsest side of a box grater. Place the zucchini in a colander in the sink and toss with 1 tsp. of salt. Let drain while preparing the rest of the recipe.  In a large bowl, whisk the minced garlic with the flour, baking powder, salt and pepper. In a separate, medium bowl, lightly whisk the eggs, then whisk in the milk and olive oil. Use a rubber spatula to fold the wet ingredients into the dry until barely mixed. Fold in the crumbled goat cheese and the sliced olives. Press firmly on the zucchini in the colander, pressing out as much water as possible. Quickly fold the zucchini into the batter. Spread the batter in the prepared loaf pan, and drizzle lightly with olive oil. Sprinkle the top with kosher salt. Bake loaf for about 45 minutes, or until golden and a knife inserted in center comes out with a few crumbs attached.  Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters.

 

Baked Cheesy Zucchini Bites

Baked Cheesy Zucchini Bites

Baked Cheesy Zucchini Bites

1 1/2 C. packed shredded zucchini (no need to peel the zucchini)

1 large egg, lightly beaten

1/4 – 1/2 C. shredded sharp cheddar cheese

1/4 C. panko or regular bread crumbs

1/4 tsp. dried basil (or 1-2 tsp. fresh)

1/4 tsp. garlic powder

1/4 tsp. salt

1/8 tsp. pepper

 

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet. Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is really dry. Place the zucchini and remaining ingredients in a medium bowl and mix until combined. Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly. Bake for 16-20 minutes until the edges are golden.

Zucchini Parmesan Jalapeno Flatbread

Zucchini Parmesan Jalapeno Flatbread

Zucchini Parmesan Jalapeno Flatbread

 

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon vegetable broth mix

2 egg whites, or 4 teaspoons pasteurized dried egg whites plus ¼ cup water

1 cup shredded zucchini

1/4 cup nonfat plain yogurt

1/2 jalapeno pepper, minced

2 tablespoons grated Parmesan cheese

 

Preheat oven to 35O°F. Coat a 9-inch-square nonstick baking pan with cooking spray. In a large bowl, sift the flour, baking powder, and broth mix. In a medium-sized bowl, beat the egg whites until frothy. Add the zucchini, yogurt, jalapeno, and Parmesan, and blend well. Stir the zucchini mixture into the flour mixture and combine well. Spread the dough on the prepared pan and smooth the top. Bake for 40 minutes, or until a tester inserted in the center comes out clean.

Cheesy Bread with Thyme

Cheesy Bread with Thyme

Cheesy Bread with Thyme

Herbs, poppy seeds, and a nippy topping of cheese transform basic baking powder biscuit dough into a flavorful dinner bread. Cut in generous squares and serve hot.

1/2 cup (l stick) butter

1 large yellow onion, chopped (1/2 cup)

1 egg, lightly beaten

1/2 cup buttermilk

1 1/2 cups unbleached all-purpose flour

2 teaspoons baking powder

1 cup shredded sharp Cheddar cheese

3 tablespoons minced fresh thyme

1 tablespoon poppy seeds

 

Preheat oven to 35O°F and grease an 8-inch square pan. In a small skillet, melt l tablespoon of the butter and sauté the onion until it is soft and golden. Combine the egg and buttermilk in a large bowl.

In a separate bowl, sift together the flour and baking powder, and cut in 5 tablespoons of the butter. Blend into the egg and buttermilk mixture. Add the onion and 1/2 cup of the cheese. Melt the remaining 2 tablespoons of butter and combine with the remaining cheese, the thyme, and the poppy seeds. Spread the dough in the pan and pour the cheese mixture over the top.

Bake for 20 to 25 minutes, cut into squares, and serve hot.

Cracklin’ Cornbread

Cracklin’ Cornbread

Cracklin’ Cornbread

Makes one 9-inch round loaf

4 ounces bacon

2 C. Coarse Yellow Cornmeal

1 tsp. kosher salt

½ tsp. baking soda

½ tsp. baking powder

1½ C. whole-milk buttermilk

1 large egg, lightly beaten

 

Preheat the oven to 450°F. Put a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. Run the bacon through a meat grinder or very finely mince it. Put the bacon in a skillet large enough to hold it in one layer and cook over medium-low heat, stirring frequently so that it doesn’t burn, until the fat is rendered and the bits of bacon are crispy, 4 to 5 minutes. Remove the bits of bacon to a paper towel to drain, reserving the fat. You need 5 T. bacon fat for this recipe. Combine the cornmeal, salt, baking soda, baking powder, and bits of bacon in a medium bowl. Reserve 1 T. of the bacon fat and combine the remaining 4 T. fat, the buttermilk, and egg in a small bowl. Stir the wet ingredients into the dry ingredients just to combine; do not overmix. Move the skillet from the oven to the stove, placing it over high heat. Add the reserved T. of bacon fat and swirl to coat the skillet. Pour in the batter, distributing it evenly. It should sizzle. Bake the cornbread for about 20 minutes, until a toothpick inserted in the center comes out clean. Serve warm from the skillet.

Arroz Blanco Brasileño

Arroz Blanco Brasileño

Arroz Blanco Brasileño

 

2 C. long grain White rice

2 T. Canola Oil, or Butter

2 Garlic Cloves, peeled

3 tsp. Sea Salt

 

Cover the rice with hot water and let stand for five minutes. Drain the rice through a colander and rinse until the water runs clear. Remove excess water from the rice by shaking the colander vigorously. Heat the canola oil in a medium saucepan and sauté the garlic cloves until fragrant (you can also add finely chopped yellow onion with garlic, if desired). Add the rice and cook until the rice crackles when stirred, about 3 minutes. Add 4 C. of hot water to the saucepan and allow the rice to come to a full boil. Season with salt.  Reduce the heat to a simmer and cover with a tight-fitting lid. Cook for 20 minutes, or until small holes appear in the rice. Fluff with a fork and cover until ready to serve.

Fougase Bread – Olive & Onion

Fougase Bread – Olive & Onion

Fougase Bread – Olive & Onion

POOLISH (STARTER)

1 C. King Arthur Unbleached All-Purpose Flour

1/2 C. water

1/8 tsp. instant yeast

 

DOUGH

1/2 C. water

1 C. King Arthur Unbleached All-Purpose Flour

1 C. King Arthur 100% White Whole Wheat Flour

2 tsp. instant yeast

1 tsp. salt

2 T. olive oil

 

FILLING

3/4 C. pitted Kalamata olives

1/2 C. golden baking onions (“french-fried” onions)

 

To make the poolish: Combine the flour, water and yeast, and set aside to rest, covered, overnight.

To make the dough: Add the 1/2 C. water and flours to the poolish, mix until combined, cover the bowl, and allow the mixture to rest for 20 minutes. Add the yeast, salt and olive oil, and knead the dough until it’s fairly smooth but not necessarily elastic, about 3 minutes by machine, or 5 minutes by hand. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise, at room temperature, for 1 1/2 hours, gently deflating it and turning it over after 45 minutes. Knead in the olives and onions; this will be a messy process, but just stick with it (literally!), and it’ll get done. Shape the dough into a 12″ x 6″ oval, place it on a lightly greased baking sheet, and allow it to rise for about 30 minutes. Cut three deep diagonal slashes, all the way through the dough, in the center of the loaf, and pull it apart to form a ladder shape. Allow it to rise for another 30 to 45 minutes. Preheat the oven to 400°F. Bake the fougasse for 20 minutes, or until it’s starting to brown. Remove from the oven, and cool on a wire rack. Store, well-wrapped, at room temperature for 3 days, or freeze for up to a month.

Amish Onion Fritters

Amish Onion Fritters

Amish Onion Fritters

3/4 c flour

1 Tbsp sugar

1 Tbsp cornmeal

2 tsp baking powder

1-2 tsp salt-according to taste

3/4 c milk

2 1/2 c chopped onions

Oil for frying

 

Mix together dry ingredients. Add milk and stir.  Batter will be thick. Add onions and mix thoroughly.  Heat 1/2-inch oil in skillet over medium high heat. drop batter by tablespoons in hot oil; flatten slightly. Brown on both sides until nice and crisp. drain on paper towels. serve warm.

 

Acarajé (Bahian Fradinho Bean Fritters)

Acarajé (Bahian Fradinho Bean Fritters)

Acarajé (Bahian Fradinho Bean Fritters)

1.5 lb/454 g dried fradinho beans, or black eyed peas

2 C./473 mL grated yellow onion

Kosher salt, as needed

Dendê oil, as needed for frying

1 whole yellow onion, peeled

1 C./237 mL dried smoked shrimp

1 C./237 mL Vatapa

2 C./472 mL Caruru

Molho de Acaraje:

2 preserved malagueta peppers, finely chopped

1 C./237 mL minced white onion

1 tbsp/15 mL freshly squeezed lime juice

1 tbsp/15 mL chopped cilantro

1 C./237 mL seeded and chopped green tomato

Kosher salt, as needed

 

Using a food processor, pulse the dried beans until the majority of the beans split open. Cover the beans in cold water and remove any film or beans that rise to the top of the water. Soak in cold water over night. Strain the soaked beans and rinse under running water. Use your fingertips to remove the papery skins from the beans. Return to the food processor and pulse the mixture until a thick coarsely textured dough forms. Add water, 1 tbsp/15 mL at a time to help create a light paste. Transfer the bean mixture to a stand mixer fitted with the paddle attachment and beat on medium-low speed. Add the onions and season with salt, to taste. Beat the mixture until it is light and fluffy, about 10 minutes. Meanwhile, prepare the Molho de Acarjé by combining the peppers, onion, lime juice, cilantro, and tomato. Season with salt, to taste. Cover and rest for at least 30 minutes or overnight. Heat the dendê oil and whole onion in a Dutch oven over medium-high heat to 375°F/191°C. Use a 1 ¾ oz/50 g scoop and drop the bean mixture directly into the hot oil. Carefully splash oil over the top of the fritters to help ensure even frying. Cook until the fritters are golden brown, about 2 minutes on each side. Transfer the finished fritters to a towel-lined sheet tray to drain. To serve, split open the acarajé and spread a spoonful of vatapá on one side, stuff with a dried shrimp, and top with a generous helping of caruru. Serve with the molho de acarajé.