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Category: Starches

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.

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.