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Category: Starches

Fried Lemon Pasta with Chile Flakes

Fried Lemon Pasta with Chile Flakes

Fried Lemon Pasta with Chile Flakes

Kosher salt, as needed

4 lemons, preferably Meyer or other thin-skinned lemons

l pound linguine or spaghetti

4 tablespoons extra-virgin olive oil, plus more for drizzling

pasPinch of sugar

3 tablespoons unsalted butter

3/4 teaspoon red chile flakes, plus more to taste

2/3 cup Parmigiano-Reggiano cheese, plus more for serving (optional)

Freshly ground black pepper to taste

1/2 cup fresh celery leaves, coarsely chopped (optional)

1/3 cup fresh parsley leaves, coarsely chopped (optional)

Flaky sea salt, for serving

 

Bring a large pot of heavily salted water to a boil. Finely grate the zest of 2 lemons and set the zest aside. Juice one of the bald lemons and set the juice aside. (Reserve the second bald lemon in case you want more juice.) Trim the tops and bottoms off the other 2 lemons and cut them lengthwise into quarters; remove the seeds. Slice the lemon quarters crosswise into thin triangles. Blanch the lemon pieces in the boiling water for 2 minutes; then use a slotted spoon to transfer them to a clean dish towel. Taste the lemons; if they seem bitter, repeat the blanching. When the water returns to a boil, add the linguine and cook until it is just shy of al dente, about 2 minutes less than the package directions. Drain, reserving V2 cup of the pasta cooking water. While the pasta is cooking, heat 1 tablespoon of the olive oil in a large skillet over high heat. Add the lemon pieces and a pinch each of salt and sugar. Cook until the lemons are browned, 3 to 5 minutes. Transfer to a plate. Melt the butter with the remaining 3 tablespoons olive oil in the same skillet over medium heat. Add the chile flakes and reserved lemon zest, and cook until fragrant. Whisk in the reserved pasta cooking water. Toss in the pasta, the reserved lemon juice, the cheese, 1 teaspoon salt, and black pepper to taste. Cook until the pasta is well coated with the sauce and has finished cooking, about 1 minute. Toss in the caramelized lemons, and the celery leaves and/or parsley if using. Taste, and add more lemon juice if needed. Serve, topped with a drizzle of olive oil, plus more cheese if you like, and a sprinkle of flak}’ sea salt.

Breads in Español

Breads in Español

I can’t translate all the colorings and flavorings, but aren’t they pretty?

I see mushroom, a carrot and ?something, basil, chili pepper, spinach and something, chocolate and coffee and I think beet root.

Cinderella’s Breakfast Au Gratin Potatoes

Cinderella’s Breakfast Au Gratin Potatoes

Cinderella’s Breakfast Au Gratin Potatoes

 

1/4 tsp. garlic salt

¼ tsp. white pepper

½ tsp. salt (optional)

3 C. milk

1 C. mild and shredded cheddar cheese

4 C. diced and cooked potatoes

1/2 C. flour

1/2 C. fresh and cooked bacon bits

1/2 C. diced onions

1/4 C. melted butter

 

Preheat oven to 350 degrees F. Dice and cook the potatoes. Dice onions. Gather remaining ingredients. Melt butter. Add onion and sauté. Add bacon and cook for 2 minutes. Add flour and stir to make a paste. Cook for 5 minutes. Add 3 C. milk. Stir till lumps are gone. Cook mixture 10 minutes and continue stirring. Add potatoes, cheese and seasonings. Mix until cheese is melted. Bake at 350 for 10 minutes.

Stovetop Brie Mac and Cheese

Stovetop Brie Mac and Cheese

Stovetop Brie Mac and Cheese

1 teaspoon salt

1 pound elbow pasta

3 C. whole milk

1 white onion, chopped

1 teaspoon whole cloves

½ teaspoon ground nutmeg

6 ounces sourdough bread, sliced and toasted

5 ounces Brie cheese, cut into 1-inch pieces

¼ cup chopped scallions, both white and green parts, for garnish

 

Bring a large pot of water to a rolling boil. Add the salt and the pasta and cook for 10 to 12 minutes, or until al dente. Drain and set aside. Put the milk, onion, cloves, and nutmeg in a large saucepan and set over medium-low heat. Bring to a simmer, then remove from the stove and set aside for 15 minutes to allow the ingredients to steep. Strain out and discard the onion and cloves and pour the milk into a blender. Cut or tear the bread into pieces and add to the milk. Puree the bread and milk into a creamy slurry. Put the cooked pasta in a large pot, add the milk-bread slurry, and set over medium-low heat. Slowly whisk in the Brie, one piece at a time. Serve garnished with the chopped scallions.

Charro Beans

Charro Beans

Charro Beans

2 cans pinto beans (drained and rinsed, approx. 4 C.) – ( home cooked beans are better but take a lot longer)

1/2 lb. bacon (approx. 7-8 slices)

4-5 plum tomatoes

1/2 onion

3 chipotles in adobo (1 for my family! Or use jalapeno)

2 cloves garlic

2 C. stock (or water)

1/2 teaspoon Mexican oregano (optional)

1/2 teaspoon salt (plus more to taste)

freshly cracked black pepper

Cilantro for garnish

 

Give the tomatoes a good rinse and roast them in the oven at 400F for approximately 20 minutes or until you need them.  Chop up the bacon into small pieces.  Cook the bacon in a large skillet over medium-high heat until lightly browned (approx. 5-8 minutes depending on the size of the bacon pieces). Chop up a 1/2 onion and add it the bacon.  I usually reduce heat to mediumish after the bacon is cooked.  Let the onion cook for 3-5 minutes or until tender. Add 2 minced cloves of garlic and cook briefly, 30-60 seconds.  Add the roasted tomatoes to the pan (roughly chopping them up in the pan is fine).  Also add:  2 cans pinto beans (drained and rinsed), 3 minced chipotles in adobo, 1/2 teaspoon Mexican oregano (optional), 1/2 teaspoon salt, freshly cracked black pepper, and 2 C. of stock (or water).   Combine well and let simmer for 15-20 minutes or until the liquid has reduced down a bit.  Salt to taste.  I added another generous pinch to this batch (so that is approx. 1 teaspoon total).   You can also add more heat at this point if you want a more fiery batch with adobo or jalapeno.   Serve immediately.  Note that these beans are best served in some of the broth.  Alternatively, you can use part of the batch to make a bean puree.  Simply add them to a blender or food processor and combine into a puree.  Store leftovers in an airtight container in the fridge.

Fougasse (Provençal Bread with Olive and Herbs)

Fougasse (Provençal Bread with Olive and Herbs)

Fougasse (Provençal Bread with Olive and Herbs)

1 tsp. active dry yeast

1 tsp. sugar

4 1⁄2 cups flour

2 tbsp. extra-virgin olive oil, plus more for brushing loaves

1 tsp. kosher salt

Cornmeal, for dusting

1⁄2 cup minced kalamata olives

1⁄4 cup minced green olives

2 tbsp. minced fresh parsley

2 tbsp. minced fresh thyme

1 tbsp. minced fresh rosemary

Sea salt and cracked black pepper, to taste

 

In a large bowl, stir together yeast, sugar, and 1 1⁄3 cups water heated to 115°; let sit until foamy, 10 minutes. Stir in flour, oil, and salt and mix until a dough forms. Transfer dough to a lightly floured surface. Knead for 6 minutes. Cover with a damp towel; let sit until doubled in size, 1 1⁄2 hours.

Heat oven to 500°. Divide dough into 5 equal pieces. Working with one dough piece at a time, roll into a rough 8″ x 5″ triangle. Transfer rectangle to a cornmeal-dusted, parchment paper–lined baking sheet. Using a sharp knife, cut three lengthwise parallel slashes in middle of dough and one small slash below and parallel to middle large slash. Spread slashes apart with your fingers. Cover with a damp towel; let rest until puffed, about 30 minutes. Combine olives and herbs in a bowl. Lightly brush each dough piece with oil; sprinkle with olive mixture and season with salt and pepper. Bake, one at a time, until golden brown, about 15 minutes each.

Campfire Corn Pudding

Campfire Corn Pudding

Campfire Corn Pudding

1 can whole kernel corn, drained

4 T. butter melted

1 can creamed corn

½ tsp. salt

¼ tsp. pepper

1 box corn muffin mix

¼ cup sugar

8 oz. sour cream

2 eggs

In a large mixing bowl, combine all ingredients. Mix well. Pour into a lightly greased 12” cast iron Dutch oven with feet. Arrange 8 hot coals in a circle and place Dutch oven on coals. Cover with flat lid and top with 10 more hot coals. Bake for 60 minutes, adding fresh coals after 30 minutes.

Savory Scallion and Cheese Scones

Savory Scallion and Cheese Scones

Savory Scallion and Cheese Scones

1 cup (230 g) cottage cheese

4 tablespoons milk, plus more for brushing on top

2½ cups (320 g) all-purpose flour

1 tablespoon baking powder

¾ teaspoon salt

â…› teaspoon black pepper

6 tablespoons (80 g) unsalted butter, chilled and diced

3 scallions, green and white parts, thinly sliced (about ½ cup sliced)

 

Preheat oven to 450F and line a baking sheet with parchment paper or a silpat liner. Puree the cottage cheese and milk together until smooth in a blender or food processor; set aside. Whisk together the flour, baking powder, salt, and black pepper in a large bowl. Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Add the scallion and stir in the cottage cheese/milk puree. (The dough should come together, but not be too wet; if the dough is still too crumbly, you can add milk a little at a time until it comes together.) Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer. Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and ¾ inch thick. Use a floured 2½ inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary (you should get about 8 to 10 scones). Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes. Serve warm. (Leftover scones will keep for a couple days in an airtight container at room temperature; you can reheat them in the microwave before serving.)

Mojo Potatoes

Mojo Potatoes

Mojo Potatoes

 

6 large Idaho baking potatoes

2 C. flour

1⁄2 tsp. cayenne pepper

2 tsp. thyme

1 tsp. garlic powder

Pinch Paprika

salt, to taste

pepper, to taste

1 large egg beaten with 3 T. Milk

oil

Cook potatoes whole – steam, bake, or microwave. Cool. Cut each potato into 1/4″ rounds. Heat oil to 375°F. Stir together the flour, cayenne, thyme, garlic powder, salt and pepper to taste. (you can adjust seasonings to your liking). Dip each potato wedge into the egg mixture, then dredge thoroughly in the seasoned flour mixture. Deep fry wedges without overcrowding, until crisp and golden. Drain on paper towels and serve.

Bacon, Cheddar Zucchini Bread

Bacon, Cheddar Zucchini Bread

Bacon, Cheddar Zucchini Bread

3 eggs

1 Tablespoon sugar

1/2 cup or 120 ml oil

Half (about 1 cup) of a whole zucchini, washed and shredded

1 cup cooked and drained chopped bacon (cooled)

1 cup grated Cheddar cheese

6 Tablespoons of milk

1 1/2 cups All Purpose flour

1/2 tsp. baking soda

1/2 tsp. baking powder

Pinch of salt

1 tsp. Black Pepper

 

In a mixer, add eggs, sugar, oil and mix for 5 minutes . Switch off mixer and using a wooden spoon, add the zucchini, bacon and cheese. Combine well. Then add 6 Tablespoons of milk.   In a separate bowl, mix together flour, baking soda and baking powder, salt & pepper then add that slowly to the wet mix and combine well. Pour the batter into the lined bread pan and bake at 325 F / 170 C for 1 hr 20 minutes. Test with a toothpick the center is cooked.

Roasted Garlic & Rosemary No Knead Garlic Bread

Roasted Garlic & Rosemary No Knead Garlic Bread

Roasted Garlic & Rosemary No Knead Garlic Bread

1 head garlic, roasted

1 tablespoon olive oil

3 cups all-purpose flour

1 1/2 teaspoons kosher salt

1/2 teaspoon active dry yeast

1 1/2 cups room temperature water

1 tablespoon fresh rosemary, chopped

 

To roast the garlic, heat the oven to 425 degrees.  Slice the top off the head of a garlic bulb to expose the cloves, then drizzle with 1 tablespoon of olive oil over the exposed garlic cloves.  Wrap in tinfoil and roast for 45 minutes, then remove from oven and cool until the soft garlic can be squeezed out of the papery skin.

 

In a large bowl, combine the flour, salt, yeast, rosemary, and roasted garlic.  Add the water and stir to combine, just until it starts to come together in a very shaggy dough.  Cover tightly with plastic wrap and let it sit on the counter at room temperature for 12-18 hours.

 

When you are ready to bake the bread, place a dutch oven, pizza stone, or other oven-safe pan in the oven to preheat and heat the oven to 450 degrees.

 

Working on a clean, well-floured surface, turn the dough out onto the counter or table and shape into a ball using floured hands.  The dough will be very sticky.   Drop the ball of dough into the preheated dutch oven or other baking dish, cover with lid or an oven-safe bowl, and bake for 30 minutes with the lid on.  Remove the lid and bake for another 10-15 minutes, until golden brown and crusty on top. Remove bread from the dutch oven to cool completely before slicing.

 

Recipe Notes

I have switched it up and used bread flour in place of all-purpose flour with good results, or some combination of the two, if you prefer bread flour for making bread. Preheating the dutch oven prevents the bread from sticking to the bottom, but if you are concerned, you can slide the ball of dough onto a piece of parchment paper before placing in the dutch oven.

 

Try adding 1 to 1 1/2 cups of mix-ins in the following combinations in place of the roasted garlic & rosemary for a totally different and delicious bread!

 

Cranberry Pecan

Hazelnuts & Dried Cherries

Cheddar Jalapeno

Cranberry, Orange Zest, & Sliced Almonds

Raisin Walnut Cinnamon

Pumpkin, Sunflower, & Poppy Seeds

Sun-dried Tomato with chopped Basil

Lemon zest, Thyme, & Asiago

Pepperoni & Mozzarella

Dark Chocolate, Dried Cherry, Pecan

 

Or leave out any mix-ins for a perfectly wonderful plain loaf that will go with any soup, salad or dinner!

Raisin Rosemary Bread

Raisin Rosemary Bread

Raisin Rosemary Bread

2 C. tepid water + more as needed

1 T. honey

just over 1 lb. (3-4 C.) bread flour + more as needed

1 T. salt

scant 2 T. instant yeast

~â…“ c. fresh rosemary leaves

~9 oz. (~1½ c.) raisins

 

Add the ingredients in the order listed from water through yeast to the pan of your bread machine and select dough cycle.  Adjust water and/or flour as needed until your dough is neither sticky nor dry…it should be just “tacky”.  Add raisins and rosemary to pan just once everything is mixed correctly and just as it starts to knead the ingredients together.  Let cycle run (and rise).  Turn dough out onto a floured counter and knead for a few minutes by hand.  Form into either a free-form round or long loaf and place on a baking sheet that has been dusted with flour.  Alternately, oil a loaf pan really well, form dough into a cylinder and place in pan.  Cover lightly with a greased film of plastic or a clean kitchen towel and let rise until doubled in size, ~45 minutes – 1 hour.  Preheat oven to 350° F during last 15 or 20 minutes of rise time.   Score the length of the bread with a sharp knife, stick a sprig of rosemary in (if you wish) and slide into preheated oven.  Depending on how you formed  your loaf, bake for anywhere from 25-50 minutes, until golden and crisp.  It seems to take longer to bake if it is in a loaf pan.  If I had to recommend a shape, I’d go with a free form or banneton-formed loaf (it has a tendency of sticking to the pan if baked in one).  Try as a grilled cheese sandwich, or with a ploughman’s lunch.

Linguine with Lemon, Garlic and Thyme Mushrooms

Linguine with Lemon, Garlic and Thyme Mushrooms

Linguine with Lemon, Garlic and Thyme Mushrooms

8 ounces/4 cups finely sliced chestnut/cremini mushrooms

1/3 cup extra-virgin olive oil

1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt

Small clove garlic, minced

1 lemon, zested and juiced

4 sprigs fresh thyme stripped to give 1 teaspoon leaves

1 pound linguine

1 bunch fresh parsley, leaves chopped, to give 1/2 cup

2 to 3 tablespoons freshly grated Parmesan, or to taste

Freshly ground black pepper

 

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves. Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture. Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.

Hatch Chile Hush Puppies

Hatch Chile Hush Puppies

Hatch Chile Hush Puppies

1 C.  yellow cornmeal

3/4 C. self rising flour

1 T. baking powder

1/4 tsp. salt

1/2 C. chopped Hatch Chile peppers

2 large eggs, beaten

1/2 tsp. minced garlic

1 C. buttermilk

2 T. chopped green onions

In a bowl combine the cornmeal, flour, baking powder and salt. Stir in the rest of the ingredients and set aside for 15 minutes. Heat a large dutch oven or skillet with 2 inches of vegetable oil on high heat. Drop in round spoonfuls and cook 2 – 3 minutes rotating halfway through the cooking process. Lay on a paper towel lined baking sheet before eating

Quick-Fix Macaroni and Cheese Muffins

Quick-Fix Macaroni and Cheese Muffins

Quick-Fix Macaroni and Cheese Muffins

 

8 ounces small elbow macaroni (about 2½ C.)
2 C. reduced-fat sharp cheddar cheese
2 tsp. cornstarch
1 C. low-fat milk
1 large egg
½ tsp. garlic salt
½ C. panko breadcrumbs
2 tsp. melted butter

 

Preheat the oven to 400ºF. Place foil or paper liners in a 12-C. muffin tin and spray lightly with non-stick baking spray. Cook the macaroni according to the package directions. Drain and immediately return to the pot. Add the cheese and stir until it is nearly melted. In a medium bowl, whisk together the cornstarch and milk. Add the egg and whisk until smooth. Pour the milk mixture over the macaroni and mix well. In a small bowl combine the butter and the breadcrumbs. Scoop the macaroni mixture evenly into the prepared muffin tins (it will be wet and milky, but don’t worry, it will bake up fine). Sprinkle 2 tsp. crumbs on each and bake for 20 minutes.

 

Yield: 12 Muffins

Calories: 127

Far: 3g

Fiber: 3g

Bacon and Dried Tomato Scones

Bacon and Dried Tomato Scones

Bacon and Dried Tomato Scones

3/4 C. dried tomatoes (not oil-packed)

2 1/2 C. all-purpose flour

1 T. baking powder

1 tsp. dried basil, crushed

1 tsp. dried oregano, crushed

1/4 tsp. garlic salt

3/4 C. butter, cut up

8 slices bacon, crisp-cooked, drained, and crumbled

1/4 C. sour cream

2 eggs, lightly beaten

2 T. milk

1/2 C. shredded mozzarella cheese

Crisp-cooked bacon, crumbled (optional)

 

Preheat oven to 400 degrees F. Place tomatoes in a bowl. Add enough boiling water to cover. Let stand 5 minutes. Drain well; chop tomatoes. In large bowl combine flour, baking powder, basil, oregano, and garlic salt. Cut in butter until mixture resembles coarse crumbs. Stir in chopped tomatoes and bacon. Make a well in center of flour mixture; set aside. In small bowl combine sour cream, eggs, and milk; add all at once to flour mixture. Stir with a fork just until moistened. Turn dough out onto a lightly floured surface. Knead dough gently 10 to 12 strokes or until dough holds together. Divide in half. Pat or lightly roll each dough half to a 7-inch circle. Cut each circle in 8 wedges. Place wedges 2 inches apart on a very large ungreased or parchment-lined baking sheet. Bake for 5 minutes. Sprinkle tops of scones with cheese. Bake 7 to 8 minutes more or until tops are lightly browned. Serve warm. Top with additional crumbled bacon. Makes 16 scones.

 

Yield: 16

Calories: 202

Fat: 13g

Fiber: 1g

Linguine with Arugula & Pine Nuts

Linguine with Arugula & Pine Nuts

Linguine with Arugula & Pine Nuts

1 lb. Linguine

1/2 C. olive oil

4 ounces arugula, trimmed

1 C. freshly grated Parmesan cheese

1/2 C. pine nuts, toasted

Additional freshly grated Parmesan cheese

 

Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat. Drain pasta and return to pot. Add arugula and toss well. Add 1 C. Parmesan and salt and pepper to taste; toss well. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, passing additional Parmesan separately.

Creamy Potato Stacks with Garlic, Thyme, and Parmesan

Creamy Potato Stacks with Garlic, Thyme, and Parmesan

Creamy Potato Stacks with Garlic, Thyme, and Parmesan

1½ cups heavy cream

1 sprig fresh thyme

2 garlic cloves, minced

½ tsp. nutmeg

2 lbs. medium russet potatoes (about 4-5), peeled and sliced â…› to 1/16 inch thick

1 tsp. salt

½ tsp. black pepper

freshly grated Parmesan cheese

Preheat the oven to 375F. Spray 12 cup standard muffin pan with nonstick cooking spray. In a small sauce pan, whisk together cream, thyme, garlic, and nutmeg. Bring to a slow simmer and remove from the heat. You want the cream just heated through. Discard the thyme. Toss the potato slices with salt and pepper and layer into stacks in the prepared muffin cups, filling each one to the top but not over the top. Spoon cream over each potato stack, filling almost to the top. You will have couple or so slices exposed. Sprinkle with parmesan cheese. Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top. Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove to a serving platter. Serve immediately.

Quebecois Feves au Lard (Maple Baked Beans)

Quebecois Feves au Lard (Maple Baked Beans)

Quebecois Feves au Lard (Maple Baked Beans)

Serves 12-15 as a side dish. If you’re cooking this for just one or two people, halve the recipe and you should have no trouble finishing it in a couple days.

1 (16 oz.) bag of dried navy beans, soaked overnight and drained (though not as true to the original, you can also use cannellini, kidney, or black beans — or any bean that can hold up well to all that cook time)

1 slice pork fatback or 8 oz. salt pork

1 medium onion, finely chopped

1.5 tsp. salt

1 tsp. ground pepper

2/3 C real maple syrup

1.5 tsp. dijon mustard

6 C water

 

Preheat oven to 350°F. In a large dutch oven, stir together the beans, salt pork, onion, salt, pepper, syrup, and mustard. Add the water to the beans and bring to a boil on the stove, then cover and bake for an hour and a half, stirring occasionally. Remove cover and bake for another hour or until liquid is mostly absorbed and top is browned and crusty.

Bacon Cheddar Scallion Scones

Bacon Cheddar Scallion Scones

Bacon Cheddar Scallion Scones

3 C. flour

1 T. baking powder

1 tsp. salt

1 tsp. black pepper

1/4 tsp. cayenne pepper

1 stick butter, cut into small pieces, about 5 ounces of cheddar, grated

4 green onions

10 slices bacon, cooked crisp and crumbled

3/4 C. buttermilk

1 large egg

 

Preheat oven to 400°. Combine dry ingredients (flour through cayenne). Add in butter and work with your hands to combine – press butter between your fingers to form thin sheets. Add cheese, green onions, and buttermilk, and mix together. Add bacon and egg and mix until all the ingredients are incorporated. Turn dough out onto a flat surface and knead a few times to smooth out the dough. Form dough into a ball, then flatten into a 1/2-inch thick disk. Cut the disk into wedges. Spread wedges across a parchment-lined baking sheet, leaving a little room around them. Bake for 16-18 minutes, or until the bottom of the scones start to brown and the cheese in the scone begins to turn golden. Best served warm

Bacon & Scallion Cornbread

Bacon & Scallion Cornbread

Bacon & Scallion Cornbread

1 C. flour

3/4C. cornmeal

3 T. sugar

1 1/2tsp. baking powder

3/4tsp. salt

1/2tsp. baking soda

1/2tsp. pepper

1 C. buttermilk

2 eggs

4 slices bacon, chopped

1 bunch scallions, thinly sliced, green and white parts separated

3 T. unsalted butter

 

Preheat the oven to 425 degrees . In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and pepper. In a small bowl, whisk together the buttermilk and eggs.  In a large (10-inch) cast-iron skillet, cook the bacon over medium heat until golden but not crisp, about 5 minutes. Stir in the scallion whites and butter. Cook, stirring occasionally, until the scallions soften, about 3 minutes.  Whisk the buttermilk mixture into the flour mixture to combine. Whisk in the scallion greens, then mix in the hot bacon mixture, leaving some fat in the skillet.  Immediately pour the batter back into the hot skillet. Transfer to the oven and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the skillet for 5 minutes before serving.

Bacon Fried Rice

Bacon Fried Rice

Bacon Fried Rice

1 tablespoon soy sauce

1 tablespoon rice vinegar

2 teaspoons sriracha or gochujang chili bean paste

2 teaspoons toasted sesame oil

2 slices bacon, minced

½ cup thinly sliced white or yellow onion

3 cloves garlic, minced

½ teaspoon five-spice powder

1 medium carrot, diced

1 cup snap or snow peas

1 cup canned corn, drained

2 cups chopped spinach or mustard greens

2 large eggs, beaten

4 cups cold cooked rice

 

In a small bowl, combine the soy sauce, vinegar, sriracha, and oil; set aside. In a wok or large skillet set over medium-high heat, cook the bacon until it’s crisp and the fat has rendered out, 1 to 2 minutes. Using the fat as the cooking oil, stir in the onion, garlic, and five-spice powder; stir-fry until the onion is translucent, about 2 minutes. Stir in the carrot and cook until it is brightly colored and just beginning to soften, about 3 minutes. Add the peas, corn, and spinach and stir-fry for about 30 seconds, until the greens are wilted. Add the eggs, stirring quickly to scramble them with the vegetables, then add the rice, breaking up any clumps with a spatula. Stir until the rice is heated through, 1 minute or less. Stir in the sauce and remove from the heat. Serve hot. Leftovers will keep in the fridge for 5 days or in the freezer for up to 3 months.

 

Baked Cheese Grits with Rosemary

Baked Cheese Grits with Rosemary

Baked Cheese Grits with Rosemary

4 C. water
1 C. quick cooking grits
1 tsp. salt
1 1/2 C. (packed) shredded cheese-I used Colby/Jack, but you can use anything that melts easily
2 T. fresh rosemary, minced
1/2 C. milk
2 large eggs
freshly ground black pepper
2 T. butter
1/3 C. Parmesan cheese, grated

Preheat oven to 350 degrees. In a pot, bring water to a boil. Slowly add grits while whisking constantly. Decrease heat to medium (simmer) and continue to whisk until slightly thickened, about 6-8 minutes. Remove from heat. Add cheese and rosemary, and stir to incorporate. Combine milk and eggs in a small bowl and whisk together until just incorporated. Slowly pour eggs and milk mixture into grits, stirring constantly. Add a couple grinds of freshly ground pepper and more salt if needed. Pour into a 8×10 (or similar in size) casserole/baking dish that has been buttered on bottom and sides. Bake in a 350 degree oven for 1 hour, or until set and firm to the touch. Sprinkle Parmesan on top, dot top with butter, and return to oven with broiler on. Broil top for a couple minutes until golden brown. Keep a close eye on it! Allow grits to sit for 10-15 minutes before cutting/serving to allow the grits to set.

Sandwich Bread Waffles

Sandwich Bread Waffles

Sandwich Bread Waffles

2 eggs (separated)
2 C. flour
4 tsp. baking powder
1/2 tsp. salt
1 1/2 C. buttermilk (or add 1 tsp of lemon juice to regular milk and let it sit for 5 min)
2 T. melted butter
1/4 C. of green onion, chopped
3/4 C. of grated cheese (I used Tillamook White Cheddar – so good!)

Beat the egg whites until just firm; set aside. Add all the dry ingredients to a clean mixing bowl; whisk to combine. Beat the egg yolks and add them to the milk. Stir the liquid ingredients into the dry ones. Add melted butter and beat on low until just combined. Add the shredded cheese and the green onion and mix in. Fold the egg whites into the mix and stir gently until just combined. Preheat your waffle iron. Add batter and cook according to manufacturers’ directions.

Use these waffles to make a sandwich, instead of regular sandwich bread. Excellent as bread for a BLT or a Turkey, Bacon, Swiss sandwich.

Basic Breadsticks

Basic Breadsticks

Basic Breadsticks

1 package active dry yeast
1/3 cup warm (110 degrees) water
2 1/4 cups bread flour, divided
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons oil
1/3 cup cold water
1 egg white
Sesame or poppy seeds

Dissolve yeast in warm water. In processor bowl with blade in place, combine 2 cups flour, sugar and salt. Process 10 seconds. Remove lid; add yeast and oil. With processor running, pour cold water through feed tube. Add additional flour if necessary so dough forms a ball. Process 30 seconds. Divide dough into 16 equal portions; roll each into pencil-like rope, 8 inches long. Place 1 inch apart on greased baking sheet. Brush with oil. Cover; let proof (to let yeast dough rise) 20 minutes. Brush with egg white; sprinkle with seeds. Bake at 350 degrees Fahrenheit for 20 to 25 minutes.

Yield: 16
Calories: 76
Fat: 1.8g
Fiber: .6g

Roasted Roots with Gremolata Butter

Roasted Roots with Gremolata Butter

Roasted Roots with Gremolata Butter

1 lb. mixed root vegetables (yams, parsnips, salsify, carrots, Jerusalem artichokes, rutabaga, turnips), peeled
1 lb. fingerling potatoes, scrubbed
3 tsp. extra-virgin olive oil
1 tsp. fresh rosemary, chopped
Kosher salt and freshly ground black pepper
2 tsp. Italian parsley leaves
1 large clove garlic
Zest of 1 lemon
2 tsp. butter, room temperature

Place a heavy rimmed baking sheet in the oven and preheat to 400 degrees. Cut the root vegetables and potatoes into equal-size sticks, quarter-inch thick and three inches long. In a large bowl, toss them with the oil, rosemary and salt and pepper. Pull out the oven rack that holds the preheated baking sheet and tip the mixture into the pan, which sears the mixture and reduces the likelihood of sticking. Roast the vegetables, stirring once halfway through cooking, until the pieces are tender, about 25 to 30 minutes. Meanwhile, place the parsley, garlic and lemon zest on a cutting board with a generous pinch of salt and finely mince them. Place this mixture in a large bowl and stir in the butter. Toss the vegetables with the butter mixture and serve hot.

Parmesan Carrot Fries Recipe

Parmesan Carrot Fries Recipe

Parmesan Carrot Fries Recipe

1 pound fresh carrots
2 teaspoons olive oil
1/2 teaspoon flaky sea salt
Cracked black pepper, to taste
2 tablespoons fresh basil, chopped
2-3 tablespoons freshly grated Parmesan

Preheat oven to 450°F. Peel carrots and cut into thin matchstick slices. In a medium bowl, toss slices in olive oil, salt and pepper. Spread out carrots on a baking sheet and bake for 12 to 15 minutes or until the carrots are browned slightly. Remove from the oven and sprinkle with fresh basil and Parmesan cheese before serving.

Yield: 4 servings
Calories: 83
Fat: 3g
Fiber: 3g

Chicken, Broccoli & Cheddar Potato Waffles

Chicken, Broccoli & Cheddar Potato Waffles

Chicken, Broccoli & Cheddar Potato Waffles

5 yukon gold potatoes
1/3 C. 2% milk
3 T. unsalted butter
1 1/3 C. chopped rotisserie chicken
1 C. shredded cheddar cheese
1 1/3 C. finely chopped boiled broccoli
1/2 tsp. table salt
1/4 tsp. coarse ground black pepper
1 C. all purpose flour
1 large egg

Boil the potatoes until tender about 30 minutes. Drain and place them in a large bowl. Mash them and then add milk and butter. Mix until well incorporated. Stir in the chicken, cheese, broccoli, salt, pepper, flour and egg. Turn on a waffle iron to medium/high heat. Spray with non-stick spray if need be. Pour in 1/3 C. batter and cook until slightly brown.

Mojo Potatoes

Mojo Potatoes

Mojo Potatoes

6 large Idaho baking potatoes
2 C. flour
1⁄2 tsp. cayenne pepper
2 tsp. thyme
1 tsp. garlic powder
Pinch Paprika
salt, to taste
pepper, to taste
1 large egg beaten with 3 T. Milk
oil

Cook potatoes whole – steam, bake, or microwave. Cool. Cut each potato into 1/4″ rounds. Heat oil to 375°F. Stir together the flour, cayenne, thyme, garlic powder, salt and pepper to taste. (you can adjust seasonings to your liking). Dip each potato wedge into the egg mixture, then dredge thoroughly in the seasoned flour mixture. Deep fry wedges without overcrowding, until crisp and golden. Drain on paper towels and serve.

Waffled Pajeon (Korean Scallion Pancakes)

Waffled Pajeon (Korean Scallion Pancakes)

Waffled Pajeon (Korean Scallion Pancakes)

1 C. all-purpose flour
1 1/2 tsp. granulated sugar
1 tsp. salt
1 C. water
10 scallions, washed and dried
Nonstick cooking spray

Sesame-Soy Dipping Sauce (recipe follows)

Preheat the waffle iron on medium. In a medium-size bowl, combine the four, sugar and salt. Add the water and whisk just until combined. Trim away the white bottoms of the scallions. Trim the tops of the scallions if they are ragged and sad. Cut the stems so that they are roughly the length of one section of your waffle iron. Coat both sides of the waffle iron grid with nonstick spray. Arrange a small handful of scallions on the waffle iron. For the best-looking pajeon, set the scallions in the “valleys” of the waffle iron and arrange t hem in a crisscross pattern. Pour about 1/4 C. of batter on top and close the waffle iron. Cook until the batter has set and the scallions have cooked through, 4 minutes. You can poke one of the scallions with the tip of a sharp knife to see if it has cooked. Remove the pajeon from the waffle iron and repeat Steps 4 and 5 with the remaining scallions and batter. Serve with Sesame-Soy Dipping Sauce.

2 T. soy sauce
1 T. rice wine vinegar
1 T. honey
1 tsp. toasted sesame seeds
Place the soy sauce, rice wine vinegar, honey and sesame seeds in a small bowl, stir to combine and set the sauce aside.

Savory Waffles, 6 Ways

Savory Waffles, 6 Ways

Savory Waffles, 6 Ways

Basic Top Notch Waffle: Whisk 2 C. flour, 1/4 C. confectioners’ sugar, 2 tsp. baking powder, 1/2 tsp. salt and 1/4 tsp. baking soda in a large bowl. Whisk 1 1/2 C. milk, 1 1/2 sticks cooled melted butter and 2 eggs in a separate bowl until combined; pour into the flour mixture and stir until just combined. (A few small lumps are fine.) Preheat a waffle iron; lightly brush with butter, then fill with batter three-quarters full and cook until the waffles are golden and crisp.

Sesame, Scallion and Sausage: Add 1 bunch thinly sliced scallions, 3 thinly sliced dried Chinese sausages and 2 tsp. each toasted sesame oil, sesame seeds and grated ginger to the batter. Top the waffles with a fried egg.

Smoked Salmon and Chive : Reduce the milk to 1 1/4 C. and add 1/2 C. sour cream. Add 4 ounces chopped smoked salmon, 1/4 C. minced chives and 2 T. chopped tarragon to the batter. Top the waffles with more sour cream and chives.

Bacon and Almond: Add 8 chopped cooked bacon slices, 1/2 C. finely chopped marcona almonds and 2 tsp. each ancho chile powder and chopped thyme to the batter. Top the waffles with maple syrup.

Goat Cheese and Kale: Add 4 ounces crumbled goat cheese, 1 C. finely chopped kale, 2 T. chopped mixed herbs (parsley, basil and dill), 1 tsp. grated lemon zest and 1/4 tsp. cayenne pepper to the batter. Top the waffles with arugula salad.

Chili Cornbread: Replace 1 C. of the flour with cornmeal. Add 1 C. each thawed frozen fire-roasted corn and shredded pepper jack cheese, 1/4 C. chopped cilantro and 1 minced seeded jalapeno to the batter. Top the waffles with honey and hot sauce.

Salami-Provolone: Add 1/2 C. each shredded provolone and grated parmesan, 2 ounces finely chopped salami and 1 tsp. pepper to the batter. Top the waffles with ricotta and olive oil.

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.

Quick Pea “Risotto”

Quick Pea “Risotto”

Quick Pea “Risotto”

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

1/2 C. arborio rice
2/3 C. vegetable broth
1/2 C. frozen petite peas
1/8 tsp. dried thyme
1 T. finely chopped chives
1 tsp. extra virgin olive oil

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

English Muffin Toasting Loaf

English Muffin Toasting Loaf

3 C. King Arthur Unbleached All-Purpose Flour
1 tsp. sugar
1 1/2 tsp. salt
1/4 tsp. baking soda
1 tsp. instant yeast
1 C. milk
1/4 C. water
2 tsp. vegetable oil or olive oil
cornmeal, to sprinkle in pan

Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don’t have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water. Pour the hot liquid over the dry ingredients in the mixing bowl. Beat at high speed for 1 minute. The dough will be very soft. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible. Cover the pan, and let the dough rise till it’s just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn’t be more than, say, 1/4″ over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn’t very cold. While the dough is rising, preheat the oven to 400°F. Remove the cover, and bake the bread for 22 to 27 minutes, till it’s golden brown and its interior temperature is 190°F. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

Corn Cakes with Serranos, Herbs, and Queso Blanco

Corn Cakes with Serranos, Herbs, and Queso Blanco

1/2 C. white corn meal
1/2 C. yellow corn meal
1/2 C. all-purpose flour
2 tsp. salt
1 tsp. black pepper
1 tsp. baking soda
2 tsp. sugar
2 tsp. honey
2 tsp. unsalted butter, melted and more for pan-frying the cakes
1 large egg
1 C. buttermilk
1 C. thawed frozen corn, chopped
1/2 small red onion, chopped
1 clove garlic, minced finely
1-2 serrano chilies, chopped (remove the seeds if you like)
handful of cilantro, roughly chopped
1 scallion, chopped
10 sprigs of chives, chopped
1 C. queso blanco or monterey jack, shredded
Garnish: sliced serranos, chives, and sour cream or crema

Mix together all the dry ingredients. Set aside. Combine the egg, buttermilk, and melted butter. Add in the onion, garlic, serranos, cilantro, scallion, chives, corn, and the queso blanco. Stir the dry ingredients into the wet ingredients until just combined. Heat a griddle or frying pan with some butter on medium-medium high heat and drop 1/2 C.-fulls of batter into the pan. Cook on each side for approximately 3 minutes per side. Garnish with sliced serranos, chives, and sour cream or crema.

LunaCafe OtherWorldly Green Chile Mac & Cheese

LunaCafe OtherWorldly Green Chile Mac & Cheese

Even folks who are not especially enamored of traditional Mac & Cheese, love this hot and spicy, chile-laden version. For a rustic effect, serve in individual iron skillets or kettles.

1 pound, short, dried, tubular pasta, such as mini penne, garganelli, maccheroni, mostaccioli, tortiglione, or ziti (about 2¼ pounds cooked)
2 tsp. sea salt
6 tsp. unsalted butter, melted
2 C. dried white bread crumbs, coarsely crumbled
2 clove garlic, pressed or minced
sea salt, to taste
9 oz. Tillamook White Extra Sharp Cheddar (aged over 2 years)
9 oz. Queso Asadero cheese
1½ oz. (about 3/4 C.) finely grated Parmesan
2 tsp. unsalted butter 1 C. minced yellow onion (4 oz. or about ½ large onion)
¼ C. all-purpose flour

3 C. Green Chile Crema

sea salt, to taste
½ C. stemmed, ribbed, seeded, red bell pepper
½ C. stemmed, ribbed, seeded, orange bell pepper
½ C. stemmed, ribbed, seeded, green poblano or Anaheim pepper
½ C. fresh sweet corn sea salt, to taste freshly ground black pepper, to taste

Coat an 8- to 10-C. capacity, ovenproof casserole with vegetable spray or a dab of butter; or coat six 1½-C. capacity stoneware ramekins or iron skillets. Reserve. To prepare the pasta, bring a large pot of water to a rapid boil, add 2 tsp. salt, return to a boil, and add the pasta. Cook until still VERY al dente. Do not cook until fully tender. Remove the pasta pot from the stove and carefully pour the water and pasta into a large colander to drain. Run cold water over the pasta to cool it to room temperature. Add pasta to a large mixing bowl.
Toss the pasta in the bowl with all of the cheeses and reserve. To make the breadcrumb topping, in a small mixing bowl, combine the melted butter, bread crumbs, and garlic. Season to taste with sea salt. Reserve. To make the cream sauce, in a medium saucepan, melt the butter, add the onions, and slowly cook until onions are just beginning to soften. Add the peppers and corn, and stir to coat with butter. Stir in the flour and cook without browning for two minutes. Slowly pour in the Green Chile Crema and whisk constantly while bring the sauce to a simmer. Simmer, whisking continuously, for 2 minutes. Season to taste with sea salt. To finish the dish, pour the sauce over the pasta and cheeses in the bowl. With a large spatula, fold to combine. Spoon into the prepared casserole, mounding slightly at the center.
Sprinkle on the breadcrumb topping. Bake at 350º for 30-40 minutes for the single casserole or 10-15 minutes for individual ramekins, until heated through and just bubbling. (High heat or excessively long cooking time may curdle the cheeses.) Broil for a minute or two to finish browning the top.

Green Chile Crema

A creamy, silky sauce with a perfect balance of fiery heat, rich creaminess, and acidic and herbaceous counterpoints.

2 C. heavy cream
26 oz. fresh, stemmed, seeded, roasted, peeled green Anaheim chiles (about 3 C.)
1 tomatillo, papery skin removed, sticky coating rinsed off, stemmed, chopped
2 tsp. minced garlic
3 green onions, green parts only, chopped
sea salt, to taste

In a medium saucepan, heat the cream and add the chiles, tomatillo, and garlic. Simmer gently for 2-4 minutes and then remove from the heat. Let cool. Using a blender, pour the cream and chile mixture into the container and liquefy. Add the green onion and liquefy.
Season with salt to taste. Pour the crema through a single mesh strainer to remove any remaining coarse particles. The crema should be very smooth.

Delicious 19 cents Don’t Buy Bagels Again Bagels

Delicious 19 cents Don’t Buy Bagels Again Bagels

19.25 oz. bread flour (3 1/2 C.)
1/4 oz. instant dry yeast (2 1/2 tsp.; or 1 envelope active dry)
2 tsp. sugar
1 tsp. salt
12 oz. hot water (1 1/2 C., 120°–130°F) [340g]
1 1/2 tsp. malt syrup (for the boiling water; alternatively, you can use 1 1/2 tsp. sugar)
1 egg beaten with 1 tsp. water (optional, for toppings)
Toppings: Sesame seed, poppy seed, salt, minced onion/garlic, etc. (Optional)

Add all the dry ingredients to the bowl of a food processor and pulse until mixed, about 5 seconds. With processor running, slowly add the water; process until dough comes together and rides up over the blade, about 30 seconds. Continue processing until dough becomes satiny and elastic, about 30 seconds more. Transfer dough to a large, lightly oiled bowl and cover tightly with plastic wrap. Let rise until doubled in bulk, about 1 hour. After dough has risen but before you divide and shape it, prepare your water bath: Add the malt syrup to 6 quarts of water over high heat and let it come to a boil as you continue with the following steps. Also: Preheat the oven to 400°F. After dough has doubled in bulk, turn it out onto a lightly floured work surface and press down with your fingers to expel the gases. Divide dough into 10 equal portions. Ball a portion of dough, then roll it into a “rope” about 7 inches long and about 1 inch thick. (Tip: I like to taper the ends slightly in preparation for the next step.) Wrap the dough around the back of your hand, overlapping the ends in your palm. Place your hand, along with the dough, palm-down on the work surface and roll dough back and forth until ends crimp and seal together. Place dough ring under a span of plastic wrap while you repeat rope-and-loop process with remaining dough portions. Tip: You can brush a little water on the ends to help them stick, but this dough is wet enough that it usually comes together without help. A note on hand size: The recipe calls for wrapping the rope around your palm, but I like a smaller, tighter bagel, so I wrap it around my first three fingers, as shown. If you have a smaller hand, you could probably wrap it around all your fingers. Allow bagels to rise again for 10 minutes. At this point, your malt syrup–water should be boiling. Use a skimmer or slotted spoon to carefully add bagels, one at a time, to the water. (Note: no more in the pot than 3 at a time.) Bagels should sink but then rise again after a few seconds. Simmer for 1 minute, flipping bagels at the 30-second mark. Tip: The original recipe calls for this second rising, but I often skip it. I’ve found it makes very little, if any, noticeable difference. Remove bagels from water with skimmer or slotted spoon to a clean kitchen towel. Pat dry. If making plain bagels, move on to placing on baking sheet. For bagel toppings: Place bagels on wire cooling rack set over a rimmed baking sheet. Brush bagel tops with egg-water mixture. Shake on desired toppings. Sesame seed, poppy seed, kosher salt, minced onion, and minced garlic are classic (at least in NYC). The baking sheet will collect excess dry toppings (such as sesame or poppy seeds). Simply pour them back into their containers for reuse. Place bagels on prepared baking sheet. Bake until light brown and shiny, 15 to 20 minutes. Flip, and bake until reverse side is golden-brown and shiny, about 10 minutes more.

Fluffy Buttered Rosemary Braids

Fluffy Buttered Rosemary Braids

1/4 C. warm water
1 tsp. sugar
1 package (2.25 tsp) instant yeast
1 3/4 C. all-purpose flour
1 3/4 C. bread flour
2 tsp. salt
6 large eggs, lightly beaten + 1 egg, beaten (for egg wash)
1 1/2 sticks (12 T.) unsalted butter at room temperature, cut into 6 pieces, plus 2 tsp. melted for brushing
2 sprigs rosemary, leaves removed and finely chopped

In the bowl of a stand mixer combine warm water, sugar, and yeast. Let stand for five minutes until foamy. In a medium bowl, whisk together both flours and salt. Add eggs and flour mixture to yeast and combine roughly with a wooden spoon. Place the bowl on the mixer and fit with the dough hook, and knead on medium-high speed until the dough begins to pull away from the sides of the bowl. This will take about five minutes. Beat in the butter one piece at a time until fully incorporated and the dough is sticky but firm. If the dough is too sticky you can add a little more flour a tsp. at a time until it’s no longer sticky (tacky is okay). Keep in mind adding more flour makes bread denser. Cover the bowl with plastic wrap and place in the warmest spot in your kitchen to rise. Let rise for 1 hour or until doubled in bulk. Transfer the bowl to the refrigerator and chill the dough for at least two hours, or overnight. Line two large baking sheets with parchment or a silpat. Once the dough has chilled, divide it into six equal portions. On a lightly floured surface, roll each piece into a 16-inch-long rope. Braid the ropes on the prepared sheet trays. Press the ends to seal. Set aside and allow to rise for 1 hour. Preheat the oven to 350 degrees. Brush the braids with egg wash and place in the oven to bake for 20 minutes. While the bread is baking add the chopped rosemary leaves to the 2 tsp. melted butter. After the bread has baked for 20 minutes, remove from oven and brush with rosemary butter. Return to oven and bake for another 8 minutes. Allow the bread to cool slightly before serving. Enjoy!

Easy Drop Biscuits

Easy Drop Biscuits

10 oz., weight All-purpose Flour (or 2 C. Measured)
1 tsp. Baking Powder
1 tsp. Sugar
1/2 tsp. Salt
1/2 C. Cold Unsalted Butter, Cubed
1 C. Whole Buttermilk

Preheat oven to 450ºF. In a food processor, pulse to combine flour, baking powder, sugar, and salt. Once those ingredients are combined, add cold butter cubes and pulse mixture about 10 times to break down butter into small pea-sized pieces. Add buttermilk, then pulse about 10 times until dough clumps together in one side of the food processor. Use a large 3-T. cookie scoop to drop scoops of the biscuit mixture onto a baking sheet. You should have 12 scoops. Bake for 15 minutes in the lower third of the oven until golden brown. Enjoy! You can add ingredients with the flour, such as cheese, bacon, scallions, etc.

Llapingachos (Ecuadorian Potato and Cheese Patties)

Llapingachos (Ecuadorian Potato and Cheese Patties)

5 large Russet potatoes, peeled and cut in chunks
2 tsp. sunflower oil
½ C. finely chopped white onion
2 tsp. ground achiote
1 C. grated Mozzarella or Fontina cheese
Salt to taste

To serve: salsa de mani or peanut sauce, tomato and onion curtido, avocado slices, lettuce, fried eggs, fried sausages and hot sauce.

Boil the potatoes until soft. Heat the oil over medium high heat to make a refrito, add the onions and achiote, cook until the onions are soft, about 5 minutes. Mash the potatoes, mix in the onion refrito and salt to taste. Cover the potato dough and let it sit at room temperature for about an hour. Make small golf size balls with the potato dough. Make a hole in the middle of each ball and fill with the grated or crumbled cheese. Shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour. Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate. Serve with a fried egg, peanut sauce, tomato and onion curtido, avocado slices and hot sauce.