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Category: Starches

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.

Honey Glazed Baby Root Vegetables with Greens

Honey Glazed Baby Root Vegetables with Greens

Honey Glazed Baby Root Vegetables with Greens

1 lb. Baby Golden Beets or Turnips, greens attached

1 lb. Radishes, Greens Attached

3 garlic cloves, peeled

1/4 C. extra-virgin olive oil

2 tsp. thyme leaves, plus some whole sprigs for garnish

2 tsp. honey

1 tsp. kosher salt

1  T. unsalted butter

 

Wash the beets and radishes, and peel the beets. Cut radishes in half lengthwise, taking care to leave some greens attached to each root piece, and cut beets lengthwise until they are the same size as the radishes. Put the veggies in a sauté pan with a lid, add the garlic and olive oil, and toss to coat. Add 3/4 C. water, the thyme leaves, honey, and salt, and bring to a boil over high heat. Cover the skillet, reduce heat to medium-low, and simmer, shaking the skillet occasionally, until the vegetables are tender and pierced easily with the tip of a knife, 12 to 15 minutes.  Transfer the vegetables to a serving platter, draping the soft greens around the roots in pleasing swirls.  Bring cooking liquid back to a boil, remove from heat and swirl in the butter.  Pour sauce over vegetables, garnish with thyme and serve.  The secret here is in finding small, baby veggies, or carefully cutting them all to the same small size lengthwise without cutting off the stems. Shoot for about half the size of a golf ball. If you detach a few greens, it doesn’t matter. Cook ’em anyway!

Cat Cora’s Farfalle and Herb Salad with Peas

Cat Cora’s Farfalle and Herb Salad with Peas

Cat Cora says: a pasta salad is a good dish to have in your repertoire, and this one, with its butterfly-shaped pasta, shines-just be sure to choose fresh, bright herbs. For pasta salads, cook the pasta a little less than you would for a hot pasta dish.

3 tsp. kosher salt
1 pound farfalle pasta or orzo
3/4 C. peas (blanched if fresh)
1/4 C. finely chopped fresh parsley
2 tsp. chopped fresh chives
1 tsp. chopped fresh oregano
1 tsp. chopped fresh mint
3 garlic cloves minced
5 tsp. fresh lemon juice (from 2 large lemons)
1 1/2 C. halved cherry tomatoes
2 tsp. extra-virgin olive oil

Bring a large pot of water to a boil over high heat. Add 2 tsp. the salt to the boiling water, then add the farfalle. Cook for 7 minutes, or until the past is done but still firm. Drain the pasta in a colander, rinse with cold water, and drain again. In a large serving bowl, combine the pasta, peas, herbs, garlic, lemon juice and the remaining 1 tsp. salt. Toss and mix well. Add the cherry tomatoes, drizzle with the olive oil, and toss gently. Serve or cover and refrigerate until you’re ready to serve.

Kindred’s Milk Bread

Kindred’s Milk Bread

Makes 6 rolls, two 9- by 5-inch loaves, or 12 split-top buns

5 1/3 C. bread flour, divided, plus more for surface (Kindred uses King Arthur)
1 C. heavy cream
1/3 C. mild honey (such as wildflower or alfalfa)
3 T. nonfat dry milk powder (such as Alba)
2 T. active dry yeast (from about 3 envelopes)
2 T. kosher salt
3 large eggs, divided
4 T. (1/2 stick) unsalted butter, cut into pieces, at room temperature
Nonstick vegetable oil spray
Flaky sea salt (optional, but shouldn’t be)

Cook 1/3 C. flour and 1 C. water in a small saucepan over medium heat, whisking constantly, until a thick paste forms (almost like a roux but looser), about 5 minutes. Add cream and honey and cook, whisking to blend, until honey dissolves. Transfer mixture to the bowl of a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 remaining C. flour. Knead on medium speed until dough is smooth, about 5 minutes. Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes. Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour. If making rolls, lightly coat a 6-C. jumbo muffin pan with nonstick spray. Turn out dough onto a floured surface and divide into 6 pieces. Divide each piece into 4 smaller pieces (you should have 24 total). They don’t need to be exact; just eyeball it. Place 4 pieces of dough side-by-side in each muffin C..
 If making loaves, lightly coat two 9- by 5-inch loaf pans with nonstick spray. Turn out dough onto a floured surface and divide into 12 pieces. Nestle pieces side-by-side to create 2 rows down length of each pan.
 If making split-top buns, lightly coat two 9- by 13-inch baking dishes with nonstick spray. Divide dough into 12 pieces and shape each into a 4-inch long log. Place 6 logs in a row down length of each dish. Let shaped dough rise in a warm, draft-free place until doubled in size (dough should be just puffing over top of pan), about 1 hour. Preheat oven to 375° F. Beat remaining egg with 1 tsp.. water in a small bowl to blend. Brush top of dough with egg wash and sprinkle with sea salt, if desired. Bake, rotating pan halfway through, until bread is deep golden brown, starting to pull away from the sides of the pan, and is baked through, 25 to 35 minutes for rolls, 50 to 60 minutes for loaf, or 30 to 40 minutes for buns. If making buns, slice each bun down the middle deep enough to create a split-top. Let milk bread cool slightly in pan on a wire rack before turning out; let cool completely.

Confetti Couscous with Dried Cherries and Pistachios

Confetti Couscous with Dried Cherries and Pistachios

1 tsp. olive oil
1/4 C. minced yellow onion
1 1/2 C. fat free low sodium chicken broth (or vegetable broth)
5 oz. whole-wheat couscous (about 1 C.)

1 T. cherry juice (or use another type of juice, if you wish)
1 ½ tsp. lemon juice
1 ½ tsp. Dijon mustard
2 T. canola oil

1/2 C. chopped dried tart or sweet cherries
3 T. coarsely chopped pistachios
2 T. chopped fresh basil
2 T. chopped fresh mint
1 T. fresh lemon zest
¼ tsp. salt
¼ tsp. ground black pepper

Prepare couscous: In a saucepan, heat olive oil over medium high heat. Add onion and sauté for about 3 minutes or until softened. Add the broth and bring to a boil. Add couscous, stir, cover and remove from heat. Let stand, covered, for 5 minutes. Transfer to a mixing bowl to cool. Prepare dressing: In a small bowl, whisk together cherry juice, lemon juice and mustard. Whisk in oil until emulsified. Set aside. Assemble: Add dressing and remaining ingredients to the couscous and mix well. Serve immediately.

Bajan Seafood Hushpuppies

Bajan Seafood Hushpuppies

3 C. plus 1 T. vegetable oil
2-4 oz. flounder or codfish filets
1 C. cornmeal
1 C. masa harina flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3 T. Bajan Seasoning
1/2 tsp. Medium Yellow Curry Powder
2 eggs
1/2 C. buttermilk
1/2 C. sour cream

Heat 3 C. oil in deep fryer or Dutch oven to 350 degrees. Heat remaining 1 T. oil in medium skillet over medium-high heat. Add fish filets to skillet and cook about 2 to 3 min. per side until cooked through. Remove filets from skillet and use a fork to flake fish into small pieces. Combine dry ingredients together in a large bowl. Add eggs to a small bowl and whisk until lightly beaten. Add buttermilk and sour cream. Mix wet ingredients into dry until just moistened. Fold in cooked, flaked fish. Add spoonfuls of batter one at a time in batches to hot oil and fry until golden brown. Remove to paper towel-lined plate to drain. Serve with a side of our Bajan Hot Pepper Sauce for dipping.

Rice Pilaf with Dried Green & Yellow Beans

Rice Pilaf with Dried Green & Yellow Beans

4 C. Water or Stock
Salt
1 C. dried Whole Mushrooms
1/3 C. Dried Yellow or Green Beans
1 tsp. Unsalted Butter, Coconut Oil, or other Fat from your Storage
1 C. long-grain White Rice
1 tsp. Tomato Paste or Tomato Powder
2-3 Bay Leaves

Preheat the oven to 325°F. In a large pot, bring the water to a boil on high heat and add a healthy pinch of salt. Add the mushrooms and beans, and simmer, uncovered, until softened, 4-6 minutes. Drain the mushrooms and beans, reserving the liquid. Set aside. Melt the butter in an oven-safe pot with a lid (I use a 3-quart pot) on medium-high heat. Add the rice, season with salt and cook, stirring, for 3-4 minutes. Add the tomato paste, bay leaves, and 2 C. the reserved cooking water. Cover the pot with its lid and bring to a boil on high heat. Once boiling, transfer to the oven and cook for 17 minutes, without opening the oven door. Test the rice. Once it is cooked, remove the pot from the oven. If any liquid remains, reserve it for other cooking. Discard the bay leaves, and add the mushrooms and beans to the rice. Stir, and allow it to rest for a few minutes. Stir everything together again before serving.

from: Batch: Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen

Roasted Garlic Bread

Roasted Garlic Bread

4 C. bread flour (or 2 C. bread flour and 2 C. whole wheat flour)
1/2 tsp. instant yeast (or active dry yeast)
1 1/2 tsp. salt
2 1/4 C. room-temperature water
2 whole heads of garlic
1 T. olive oil (for roasting garlic)
Pinch of salt (for roasting garlic)
Cornmeal or semolina flour for dusting loaf

To roast garlic, slice the very top of the head off, revealing all the individual cloves. Then wrap each head in foil and drizzle in a tiny bit of olive oil and a pinch of salt. Wrap these little packages up and bake them at 350 degrees until the garlic is really fragrant and tender, about 30 minutes. If you want to test them, you should be able to easily slide a knife into a clove with almost no resistance. Let the roasted heads of garlic cool for a few minutes and then you can squish out each clove of garlic from the papery stuff. For bread dough, combine flour, yeast, and salt in a large bowl. Add the roasted garlic and mix it in with your finger tips to make sure it’s evenly distributed. Add water and stir until blended; dough will be really wet and saggy. It’ll smell like roasted garlic though which is a good thing and you should be able to see tiny pieces of garlic in the dough. Cover this with plastic wrap and let it sit at room temperature for 14-18 hours. When its surface is dotted with bubbles, the dough is ready. At this point you need to form the loaf. Basically, just lightly flour a counter and pour the dough onto the surface. Gently fold it over itself a few times and then form it into a rectangular loaf. Sprinkle a clean towel with a good layer of cornmeal or semolina flour and lay the loaf on the towel, seam side down. Dust with additional corn meal or semolina. Cover this with another clean towel (or just fold the towel over onto the loaf). Let it rise again for about 2 hours. Dough should have more than doubled in size. At least a half hour before dough is ready, preheat your oven to 500 degrees. Put a 5- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Put the lid on the pot and cook it for 30 minutes. Then remove the lid and cook the loaf for another 15-20 minutes until the loaf is a deep dark brown. Remove the bread from the pot and let it cool on a wire rack for at least an hour before slicing into it.

Pumpkin Risotto

Pumpkin Risotto

pumpkin-risotto5 1/2 to 6 cups homemade or low-sodium chicken or vegetable stock
1 cup pumpkin purée (not pumpkin pie filling)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg, or 6 to 10 scrapes on a grater from a whole nutmeg
8 tablespoons (4 ounces) unsalted butter
8 ounces shallots (7 to 8), minced
1 3/4 cups arborio, carnaroli, or vialone nano rice
1 1/2 cups dry white wine, Italian preferred, such as Pinot Grigio or Pinot Bianco, or dry white vermouth
1 1/4 cups grated Parmesan cheese
6 to 10 large sage leaves, finely chopped (optional)

Place the stock, pumpkin, salt, pepper, and nutmeg in a medium saucepan over high heat on a burner near the one where you’ll be cooking the risotto. Stir to combine and bring to a gentle boil. Reduce the heat to a steady simmer. Set a large saucepan next to the first one on the stovetop, add the butter, and melt over medium heat. Add the shallots and cook, stirring, until they are translucent with a few brown edges, 6 to 7 minutes. Add the rice and stir until each grain is coated in fat, 2 to 3 minutes. Reduce the heat to low. Add the wine or vermouth and cook, stirring constantly, until it is absorbed. Add 1/2 cup of the pumpkin stock mixture and stir constantly until absorbed. Add the remaining stock mixture, 1/2 cup at a time, stirring constantly after each addition and adding the next amount only after the previous one is fully absorbed by the rice. After you have used about 4 1/2 to 5 cups of the stock mixture (this will be about 30 to 35 minutes after you started adding the first 1/2 cup of stock), taste the rice to determine if it is very hard, firm, or al dente. You are looking for al dente, with the grains just a bit toothsome (a little resistant to the bite) but cooked — not hard or powdery. The rice should be enrobed in a creamy sauce and the grains should remain slightly al dente. If it is, you can move on to the next step. But it hasn’t reached that stage, add more stock, this time 1/4 cup at a time, stirring after each addition and tasting once it has been absorbed. It should take about 45 minutes for all of the stock mixture to be added and incorporated, but you might not need all of it, so it’s important to slow down to 1/4 cup at a time and taste every few minutes. Stir in the cheese and sage if using. Serve immediately. Risotto is not a make-ahead dish. Even if you finish it 15 minutes before serving and simply allow it to sit, risotto turns into a paste.

Chippewa Bannock

Chippewa Bannock

2 C. cornmeal
½ C. berries
3/4 C. water
1/4 C. oil for frying
5 tsp. oil

Blend cornmeal water and 5 tsp. oil. Add the berries. Heat the oil in a large skillet. Drop the batter by small spoonfuls into oil. Fry until golden brown and then turn, about 5 minutes per side. Drain.

Cheddar Chive Rice

Cheddar Chive Rice

Cheddar Chive Rice

 

1 c. uncooked rice

2 c. low-sodium chicken broth

1/4 tsp. garlic powder

freshly ground black pepper to taste

1/4 c. shredded cheddar cheese 2% milk cheese works great

3 green onions sliced thin

 

Add rice, chicken broth, garlic powder, and a few grinds of black pepper to a small saucepan. Bring to a low boil over medium-high heat. Stir, cover, and reduce heat to low. Cook rice 20 minutes (adjust cooking time according to package directions if using brown rice or quinoa). When done stir in cheese and green onions before serving.

Porcini Yorkshire Pudding

Porcini Yorkshire Pudding

Porcini Yorkshire Pudding

 

1 cup (250 mL) all-purpose flour

1 T. (15 mL) porcini powder

1 tsp (5 mL) chopped fresh rosemary

salt and pepper, to taste

1 cup (250 mL) milk

4 eggs

1 cup (250 mL) duck fat (or bacon fat or grapeseed oil)

 

Preheat the oven to 375°F (190°C). In a mixing bowl, combine the flour, porcini powder, rosemary, salt, and pepper. Make a well in the centre and add the milk and eggs. Whisk gently until a smooth batter is formed. Set aside to rest while preparing the baking tins. In a muffin tin, add about 1 tablespoon (15 mL) of duck fat to each compartment. Place on a baking sheet and place in the oven. Heat for 10 minutes; the fat should be quite hot and almost smoking. Pour the batter into the hot fat, filling each tin about three-quarters full. Place in the oven and cook for 20 minutes with the door closed. Do not open the door until the puddings have risen and are firm.

Pan de Elote con Poblanos, Elote, Tocino, y Queso Cheddar (Skillet Corn Bread with Poblanos, Corn,Bacon, and Cheddar)

Pan de Elote con Poblanos, Elote, Tocino, y Queso Cheddar (Skillet Corn Bread with Poblanos, Corn,Bacon, and Cheddar)

Pan de Elote con Poblanos, Elote, Tocino, y Queso Cheddar (Skillet Corn Bread with Poblanos, Corn,Bacon, and Cheddar)6 to 8 slices thick bacon, preferably center-cut
1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1/3 cup packed packed dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
l/2 teaspoon kosher or sea salt
l/2 teaspoon freshly ground black pepper
4 large eggs
1 cup whole milk
1/2 cup heavy cream
8 ounces cheddar cheese, grated (2 cups)
3 poblano chiles, roasted, peeled, seeded, and diced
2 cups fresh or thawed frozen corn kernels

Preheat the oven to 375 degrees. Heat a 9- or 10-inch cast-iron skillet over medium-high heat. Add the bacon and cook until crispy, about 3 minutes per side. Remove the bacon from the pan, leaving the fat in the skillet, and drain on a paper towel-lined plate. Set the pan aside. In a large bowl, stir together the flour, cornmeal, brown sugar, baking powder, baking soda, salt, and pepper. Beat the eggs in a small bowl, then whisk in the milk and cream. Whisk the wet ingredients into the dry. Fold in the cheddar cheese, poblano chiles, and corn. Crumble the bacon and fold it in. Pour in most of the bacon fat from the cast-iron pan, leaving about 1 tablespoon in the pan. and combine well. Reheat the skillet and the remaining bacon drippings over medium heat, and when the pan is hot, pour in the batter, scraping in every last bit with a rubber spatula. Transfer to the oven and bake for 30 minutes, or until the corn bread is golden brown and a tester inserted in the center comes out clean. Cut into wedges and serve hot or warm.

Spam Scones

Spam Scones

2 C. all-purpose flour
2 tsp. baking powder
Pinch of salt
2 T. butter or margarine
Scant 1/3 C. SPAM, cut into 1/8” deice
About 2/3 C. Milk, plus extra for glazing

Lightly grease a baking sheet or line it with baking parchment. Sift together the flour and baking powder and salt in a bowl (I added cayenne pepper here as well). Rub in the butter or margarine, and add the SPAM (I also added grated cheese here too). Add enough milk to make a soft rolling consistency. Roll out the dough on a lightly floured board to 1.5 cm thick. Cut it into small rounds and brush the tops with the milk. Sprinkle some grated cheese on top. Place the rounds on the baking sheet and bake in a preheated oven, 425 degrees F, for 12 – 15 minutes until the scones feel firm when pressed at the sides. Serve the scones hot with butter. Alternatively, leave them to cool, then split and spread with a little butter, slices of SPAM, and tomato and cucumber.

Spaghettini al Limone

Spaghettini al Limone

1 lb. spaghetti
1½ C. Freshly grated Parmigiano-Reggiano cheese
¾ C. fresh lemon juice
2/3 C. extra-virgin olive oil
½ tsp. Sea salt
½ tsp. Freshly ground pepper
2 tsp. grated lemon zest
2 C. slivered firmly packed basil leaves

In a large pot, cook spaghetti in salted, boiling water until al dente. Place a colander over a large serving bowl, then drain spaghetti into it (hot water will warm bowl). Pour water from bowl, wipe bowl dry, then empty spaghetti into it. Meanwhile, combine cheese and lemon juice in a small mixing bowl. Gradually beat in olive oil until mixture becomes thick and creamy and cheese “melts” into oil. Season with salt and pepper. Stir in lemon zest. Pour sauce over cooked spaghetti in serving bowl; toss thoroughly. Add basil, toss again, and serve.

Baked Beans (in Tomato Sauce)

Baked Beans (in Tomato Sauce)

Processing: Pressure Canner 65mins (pints), 75mins (quarts)
Yield: 36 C.

Baked beans are one of the most popular pressure canned food you can make easily at home – and cheap to can in bulk, too! Only use small amounts? Can in half-pint jars. Sunday breakfasts or for atop potatoes, or as a snack with some toast? Pressure can in pints. You can also pressure can in quarts for a family meal ready to heat and eat in minutes. Baked beans are easy, cheap, delicious AND versatile – make your own flavor using different beans and spices!

4 lb. dried haricot beans – or other dried bean (or a mix)
water
16 C. tomato juice
4 C. finely diced onion
6 T. kosher salt (or pickling/canning salt)
2/3 C. raw sugar
dried spices/garlic (optional)

Boil beans 2mins, soak for 1 hour. Weigh dried beans amongst two large pots. Cover with water by 2 inches (5cm). Bring to a boil and boil for 2 minutes. Then turn the heat off, cover and leave for 1 hour. Then drain well. FACT: draining the water several times during cooking helps to remove the complex sugars from the beans, which create gas in your intestine. Boil beans 5mins, soak 15mins. Return soaked beans to pots, cover with fresh water by 2 inches (5cm). Bring to a boil and boil for 5 minutes. Then turn the heat off, cover pots and leave for 15 minutes. Then drain well.

Prepare jars. Prepare jars by covering in water and boiling for 10 minutes.

Make tomato sauce. Combine the tomato juice, onion, salt and sugar in a pan. Bring to a boil.

Prepare lids. While you are making the sauce, place the lids into a bowl of boiled water. Do not simmer or boil, just let the lids heat through for 5 minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars so they stay hot.

Ladle hot beans into hot jars. Spoon the hot soaked beans (no water) into your hot jars: fill jars 2/3 full with the beans. Ladle the hot tomato sauce over the beans, filling to 1 inch headspace (the headspace is the distance from the jar rim to the sauce level). Remove bubbles using a non-metal utensil (ie chopsticks) and top up with extra sauce to the 1 inch headspace if required. Wipe rims clean with paper towel and add warmed lids and screw on bands to fingertip tight.

Pressure canner processing. Your pressure canner needs 2 inches (5cm) of pre-boiled water in the bottom (and a jar rack inside the base) before adding the hot jars. Once you have one layer of jars in the canner, add a second jar rack and add the second layer of jars onto the second rack. Put the lid onto the canner and turn onto high heat. Once the white steam is present (constant stream), vent for 10 minutes before adding the weight and bring up to pressure (10lbs weighted, 11lbs dial gauge). Adjust pressure level according to your altitude if required. Once pressure is reached, start your timer for 65mins (pints) or 75mins (quarts). Once the time is up, turn the heat off and allow pressure to return to zero. Then remove the weight and wait another 5 minutes before removing the lid and cooling jars overnight on a towel-covered bench.

Next day check for seals. Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.

Frijoles a la Charro (Spicy Bacon Pinto Beans)

Frijoles a la Charro (Spicy Bacon Pinto Beans)

frijoles a la charro1 lb dried pinto beans, rinsed
1 white onion, quartered
4 garlic cloves
6 slices bacon, uncooked
½ small white onion, diced
3 garlic cloves, minced
2 serrano chile peppers, diced
2 Roma tomatoes, diced
1 tsp salt
½ cup cilantro leaves, chopped

Place the beans in a large stockpot or clay olla and cover with plenty of water; soak for 6 hours or overnight. Drain and discard the soaking liquid. Return the soaked beans to the stockpot along with the quartered onion and whole garlic cloves. Add enough water to the pot to rise approximately 2 inches above the beans. Place the pot over medium-low heat and simmer, uncovered, for 2 hours, stirring occasionally, until the beans are tender. Check and stir the beans every 15-20 minutes to ensure that they are covered in water and not sticking to the bottom of the pan. Add more water to the pan if necessary to ensure that all of the beans are always covered with water. Once the beans are fully cooked, remove from the heat and discard the onion and garlic. Heat a large saucepan or Dutch oven over medium heat. Stir in the bacon and cook until it is crispy and golden brown. Stir in the diced onion, minced garlic and serrano peppers and cook for 3 min. Add the tomatoes and cook for 5 min, or until they have softened. Add the cooked beans and their cooking liquid to the pan and stir to thoroughly combine. Season with salt. Cook for 8-10 minutes longer until the flavors have blended and most of the liquid has evaporated. Taste and season with additional salt if desired. Serve hot, garnished with chopped cilantro levees.

Frijoles Negros con Arroz Tradicionales

Frijoles Negros con Arroz Tradicionales

Frijoles Negros con Arroz Tradicionales1 can (15 oz) BUSH’S® Black Beans, drain and reserve juices
1 Tbsp olive oil
3/4 cup finely chopped onion
1/2 cup finely chopped green pepper
1 cup diced tomatoes
1/2 tsp thyme
1 tsp garlic salt
3 T. cider vinegar
1/2 tsp hot pepper sauce
2 cup cooked rice
Lime wedges (optional)

In large skillet, heat olive oil; cook onion and green pepper until crisp tender. Stir in tomatoes, beans, thyme and garlic salt; cook 3 minutes. Add vinegar, pepper sauce, and reserved juices continue to cook 5 minutes. Serve over rice. Garnish with lime wedge (optional).

Arroz Poblano (Poblano Rice)

Arroz Poblano (Poblano Rice)

Arroz Poblano (Poblano Rice)3 T. vegetable oil, divided
1/2 medium white onion, chopped
2 poblano chiles, stemmed, seeded and chopped
1 clove garlic, peeled and roughly chopped
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 cup chicken broth, plus more if needed
1 cup long grain rice

Heat 2 T. oil in a medium, heavy nonstick skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool. Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste. Meanwhile, clean the skillet, place over medium heat and add the remaining 1 T. oil. Fry the rice until slightly golden. Pour the poblano puree into the skillet and bring to a simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving.

Frijole Negros Refritos (Refried Black Beans)

Frijole Negros Refritos (Refried Black Beans)

refried-black-beans-1x1-13 T. Canola Oil
½ C. thinly sliced White Onion
4 cloves Garlic, chopped
2 C. cooked Black Beans
Salt
Queso Fresco

Heat 2 T. oil in large sauté pan or dutch oven over medium low heat, until oil is hot and begins to shimmer. Add sliced onions and cook, stirring often, until onions have softened and begin to turn a light golden color. Stir in garlic and cook 3-4 minutes, until garlic is starting to get soft but not brown. Stir beans into pan and heat a minute. Remove from heat and set aside to cool slightly. Using an immersion blender, blend until relatively smooth. Leave a few bean chunks so it doesn’t resemble baby food. Heat remaining 1 T. oil in large sauté pan over medium low heat until oil is hot. Pour pureed bean mixture into pan and simmer, stirring frequently, for 20 minutes, until reduced and thickened. Season with salt and serve sprinkled with queso fresco.

Mexican Pintos with Cactus

Mexican Pintos with Cactus

2 cups dry pinto beans, rinsed
3 T. salt, divided
3 slices bacon, chopped
2 large flat cactus leaves (nopales)
1 jalapeno pepper, seeded and chopped
2 slices onion

Mexican Pintos with CactusPlace the pinto beans into a slow cooker, and fill to the top with hot water. Add the bacon, 2 T. of salt, jalapeno and onion. Cover, and cook on High for 3 to 4 hours, adding water as needed, until beans are tender. Remove any thorns from the cactus leaves, and slice into small pieces. Place in a saucepan with 1 T. of salt, and fill with enough water to cover. Bring to a boil, and cook for 15 minutes. Drain and rinse with cold water for 1 minute. Add to the beans when they are soft, and cook for 15 more minutes on High.

Tortilla de Maiz

Tortilla de Maiz

Tortilla de Maiz2 C. Masa Harina
½ tsp. Salt
1 ½ C. Warm Water

In a large mixing bowl, combine masa harina and salt. Slowly pour in warm water and mix with your hands until incorporated. Knead mixture until you have one large ball of dough. Pull a small bit of the dough off and roll into a ball to test the consistency. Squash the ball gently between the palms of your hands until about a quarter inch thick. The dough should squish easily in your hands without being too sticky and form a flat disc with rounded edges. If the disc has rough edges, it is too dry, and you need to add more water. If the dough sticks easily to your hands, it is too wet and you need more masa. Pull and equal size portion of dough from the larger piece and roll into a ball just larger than a golf ball. Place on sheet tray lined with parchment paper and repeat for all the dough. Keep the dough ball covered with a damp towel as you work to keep the dough from drying out. Heat comal over medium high heat. Put 2 6” round pieces of plastic (such as from a plastic shopping bag) and place one on the bottom of a tortilla press. Place a masa ball on the plastic and cover with the second plastic disc. Close cover and apply enough pressure to flatten the dough into a 5” tortilla. Lift lid of press, gently peel away the top layer of plastic, flip in your hand and peel away the other piece of plastic. Place tortilla on heated pan and cook 30 seconds, until bottom starts to brown and bubble. Turn tortilla over and cook 30 more seconds. Remove and set aside. Cover with a clean towel to keep warm. Repeat with remaining dough, stacking the tortillas on top of each other after cooking.

Grilled Corn with Basil Butter & Smoked Paprika

Grilled Corn with Basil Butter & Smoked Paprika

6 earns corn, huskedGrilled Corn with Basil Butter & Smoked Paprika
8 T. Butter, room temperature
1 tsp. Salt
1 tsp. Pepper
3 T. chopped Basil
¼ tsp. Salt
1-2 tsp. Smoked Paprika

Preheat grill to medium high heat. Rub each ear of corn with a tsp. or so of the butter and sprinkle with salt and pepper. Wrap each in a small sheet of aluminum foil (2 layers of foil is all you want). Place directly on grill and cook for 20-25 minutes, rotating every 5 minutes. In small bowl, stir together remaining butter, basil and salt. Spread butter on hot corn and sprinkle with smoked paprika.

Drop Biscuits

Drop Biscuits

Sour-Cream-Drop-Biscuits-22 C. Flour
3 T. Sugar
1 tsp. Salt
2 tsp. Baking Powder
¼ tsp. Baking Soda
1 ½ C. Heavy Cream
Butter, for Serving

Preheat oven to 400 with rack in center position. Line sheet pan with parchment paper. Whisk together flour, sugar, salt, baking powder and soda in bowl to remove any lumps. Pour in the cream and stir with rubber spatula until a sticky, shaggy dough comes together. Use large spoon or 2 inch ice cream scoop to drop the dough onto the prepared sheet pan in 12 even lumps, about 2 T. per scoop. Bake, rotating halfway through cooking, until biscuits are nicely golden brown, 18-20 minutes.

Cheesy Baked Polenta with Mixed Herbs

Cheesy Baked Polenta with Mixed Herbs

Olive oil cooking spray
1 tube precooked polenta, cut into 16 slices
1 tbsp. extra virgin olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground cracked black pepper
1/4 grated Parmesan cheese
1/4 mixed fresh thyme and chives (or herbs of choice!)

Preheat oven to 400. Spray a sheet with the olive oil spray. Space out the polenta rounds evenly on the pan. With a brush, brush each slice with olive oil. Sprinkle with the salt and pepper. Bake for 20 minutes, flipping the polenta about halfway through. Remove from oven and sprinkle with cheese and herbs. Return to oven for about 5 minutes, or until cheese is melted.

Brown Sugar-Bacon Biscuits

Brown Sugar-Bacon Biscuits

Brown Sugar-Bacon Biscuits6 slices of bacon
1 T. brown sugar
coarse ground black pepper

3 cups all-purpose flour
2 T. brown sugar
2 T. granulated sugar
3 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 to 1 tsp. coarse ground black pepper
3/4 cup cold unsalted butter, cut into small cubes
1 large egg
3/4 cup buttermilk

Place a rack in the center of the oven and preheat oven to 375 degrees F. Line a baking sheet with foil or parchment paper and spread bacon across baking sheet in a single layer. Sprinkle with brown sugar and black pepper. Bake until crisp and cooked through, about 13 to 15 minutes. Remove from the oven and carefully use tongs to place the hot bacon on a cutting board. Don’t put the bacon on paper towels or they might stick. Ick! Allow to cool until you’re able to handle the slices and chop into medium chunks. Set aside. Increase oven temperature to 425 degrees F. Line another baking sheet with parchment paper or foil, and set aside. In a mixing bowl, sift together flour, sugars, baking powder, baking soda, salt, and black pepper. Add cold butter and use your hands to quickly break the butter into the flour until mixture resembles coarse meal. In another bowl, combine egg and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring to incorporate. Once batter is nearly incorporated, add bacon and mix in. You may want to dump the shaggy biscuit mixture onto a lightly floured board to knead together a few times. Don’t overwork the dough and melt the butter, Just make sure it comes together. Roll or pat dough into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps. Place on an ungreased baking sheet and bake at 425 degrees F for 12-15 minutes. Serve biscuits warm with jam or a fried egg. I love these biscuits the day they are made. They can be kept in the fridge and will last for two days. The shaped, uncooked biscuit can also be frozen. Thaw in the fridge overnight and bake up in the morning.

Savory Cheese and Chive Biscuits

Savory Cheese and Chive Biscuits

savory_cheese_and_chive_biscuits_horiz4 cups all-purpose flour (spooned and leveled), plus more for rolling
2 T. baking powder
1 tsp. baking soda
1 3/4 tsp. fine salt
6 oz. sharp cheddar or Gruyere, grated (1 1/2 cups)
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces
3 T. chopped fresh chives
1 1/2 cups cold buttermilk

Preheat oven to 450 degrees. In a food processor , pulse flour, baking powder, baking soda, and salt until combined. Add cheese, butter, and chives; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk and pulse until combined (do not overmix). Turn dough out onto a lightly floured work surface and knead until it just comes together. With a floured rolling pin, roll out dough 3/4 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out 16 rounds (reroll and cut scraps). Place biscuits, 1 1/2 inches apart, on a baking sheet and bake until puffed and golden, 13 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature.