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Category: Starches

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.

Bacon-Grits Fritters

Bacon-Grits Fritters

1 cup uncooked quick-cooking grits
4 cups milk
1 tsp. salt bacon-grits-fritters-sl-1000
1 1/2 cups (6 oz.) shredded extra-sharp white Cheddar cheese
1/2 cup cooked and finely crumbled bacon (about 8 slices)
2 green onions, minced
1/2 tsp. freshly ground pepper
2 large eggs
3 cups Japanese breadcrumbs (panko)
Vegetable oil

Prepare grits according to package directions, using 4 cups milk and 1 tsp. salt. Remove from heat, and let stand 5 minutes. Stir in cheese and next 3 ingredients, stirring until cheese is melted. Spoon mixture into a lightly-greased 8-inch square baking dish or pan, and chill 4 to 24 hours. Roll grits into 1 1/2-inch balls. Whisk together eggs and 1/4 cup water. Dip balls in egg wash, and roll in breadcrumbs. Pour oil to depth of 3 inches in a large, heavy skillet; heat over medium-high heat to 350°. Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep fritters warm on a wire rack in a pan in a 225° oven up to 30 minutes. Serve warm.

Caramelized Onion Tart with Apples

Caramelized Onion Tart with Apples

2caralemlized onion tart with applesT. olive oil
2 medium onions, sliced
2 red apples (such as Braeburn or Gala), cut into small pieces
kosher salt and black pepper
2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
1/2 cup crème fraîche or sour cream

Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ tsp. salt, and ¼ tsp. pepper and cook until just tender, 2 minutes. Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.

Bacon & Mielie (corn) Bread

Bacon & Mielie (corn) Bread

8 slices Bacon, Bacon and Meilie BreadDiced
3 cups All-purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt
¼ cups Butter, Melted
1 cup Milk
4 whole Eggs
3 cups Fresh/Frozen Corn
2-½ cups Sharp Cheddar Cheese, Divided Use

Preheat the oven to 350 F and then start by frying up the bacon bits until crispy. Once they are crispy, remove from the pan and set aside on a sheet of paper towel to drain. In a large bowl, sift the dry ingredients (flour, baking powder and salt) together. Whisk the melted butter, milk and eggs together in another bowl. Add the mixture into the dry ingredients and blend well. Add the corn kernels, 2 cups cheese and bacon bits to the mixture and blend well (mixture will be thick). Pour the mixture into a parchment paper-lined loaf pan and top with half a cup of grated cheese. Bake the bread for 60-75 minutes or until a toothpick comes out clean. Then remove it from the oven and allow the bread to cool before slicing. Top with butter and enjoy as a side or for breakfast.

Pasta with Heirloom Tomatoes, Basil and Brie

Pasta with Heirloom Tomatoes, Basil and Brie

4 large (1 pound or more) heirloom tomatoes in an assortment of colors
1 pound Brie, rind removed, torn into irregular piece
1 cup cleaned fresh basil leaves cut into strips (use both red and green if you have them)
3 large cloves garlic, peeled and finely minced
1/2 cup extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 1/2 pounds pasta in your favorite shape to hold the juices of the sauce

Combine tomatoes, brie, basil, garlic, olive oil, salt and pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature. Bring 6 quarts water to a boil in a large pot. Add 2 tsp. salt. Add the pasta and boil until tender but al dente. Drain pasta and immediately toss with the sauce. The hot pasta will melt the brie and bring out the aromas and flavors of the tomatoes and garlic. Serve and pass the pepper mill.

Hot Brie Pasta

Hot Brie Pasta

½ lb. ripe Brie
¼ cup olive oil
½ cup fresh basil, julienned
1- 3 cloves garlic, crushed
2 tomatoes, seeded and cubed
¼ tsp. salt
½ tsp. freshly ground black pepper
½ lb. pasta (fettucine, linguine, or capellini all work well)
½ cup peas
Parmesan

Remove rind from Brie and cut into irregular pieces. Combine with next 6 ingredients and let stand 2 hours at room temperature. Cook pasta al dente, drain, and add raw peas (frozen are acceptable, but of course must be thawed first). Toss hot pasta with Brie sauce. Top with Parmesan cheese and serve at once.

Garlic Clove Bread

Garlic Clove Bread

This savory garlic bread is made with thawed frozen white bread dough. If you prefer, you can make it in two 9 X 6 inch loaf pans rather than the Bundt pan.

garlic clove monkey bread

2 loaves frozen white bread dough, thawed
1/3 cup butter, melted and cooled to lukewarm
1/4 T. basil, chopped
2 T. parsley, chopped
1 small onion, chopped
5 fresh garlic cloves, minced

Cut or snip off pieces of dough about the size of an English walnut. Place into a greased 10″ Bundt pan. Combine the melted butter, basil, chopped parsley, onions and minced garlic and pour over dough. Cover and let rise until double in size (about 1 1/2 hours). Bake in 375 degree oven until golden brown approximately 30-35 minutes. Cool in pan for 10 minutes and then remove from pan and serve.

Nana’s Spicy Cheese “Biscuits”

Nana’s Spicy Cheese “Biscuits”

These biscuits are more like flaky, tender crackers. They’re thin and buttery, sharp with cheese and spicy from a generous helping of Tabasco. They go particularly well with carrot potato or Moroccan-spiced tomato soup. Nana’s original recipe calls for two pounds of butter, twelve cups of cheese, 10 teaspoons of Tabasco and six cups of flour — she was always ready to feed multiple armies, it seems. I’ve quartered her original recipe to make everything slightly more manageable, but feel free to follow her lead and double or quadruple the amounts. If you’re, like, really hungry for cheese biscuits.

nana

2 sticks unsalted butter, softened to room temperature
3 cups shredded sharp cheese (I used half sharp cheddar and half Parmesan)
2 1/2 teaspoons Tabasco
1 1/2 cups sifted all-purpose flour

Heat oven to 300 degrees F. Line two rimmed baking sheets with parchment paper. In the bowl of a food processor fitted with a steel blade, blitz the butter and the cheese together, until well mixed and creamy. Add Tabasco and pulse to combine. Add the flour and pulse until well blended. Turn the dough out onto a floured surface and, with floured hands, divide it into logs, roughly 1 inch in diameter and 1 to 1 1/2 feet long (you should get 2-4 logs of dough). Wrap the logs tightly in plastic wrap, and chill in the refrigerator, about 1 hour (or in the freezer for 30 mins). (Note: unbaked dough logs can be stored, tightly wrapped, in the freezer for up to 3 months before slicing and baking.) Once the dough has firmed, Slice the logs in 1/2-inch increments with a sharp knife, to make 1/2-inch thick rounds of dough. Place the biscuits on prepared baking sheets, and bake for 30-45 minutes, until lightly browned and bubbling at the edges. Cool biscuits on baking sheets, then store in tightly sealed containers. Baked biscuits freeze well – thaw uncovered at room temperature. Makes roughly 60 cheese biscuits.

Hasselback Chile Garlic Cheese Bread

Hasselback Chile Garlic Cheese Bread

hasselbackgarlicbread-560wm1 cup Warm Water
1 Tablespoon Honey
1 envelope Active Dry Yeast (2¼ Teaspoons) (minus ½ tsp for high altitude)
1 teaspoon Salt
3 cups Bread Flour
Olive Oil, For Greasing Surfaces
â…“ pounds Sharp White Cheddar, or whatever cheese you prefer
1 cup diced mild green chiles
½ cup melted butter
2 cloves of garlic, pressed
¼ tsp ground cumin

In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour ¼ cup at a time. If using a stand mixer, use a maximum speed of 2 or ‘stir’. When the dough starts pulling away from the sides and the bowl seems to be fairly clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers. Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size. If at high altitude, it should take about a half hour to double. Punch down dough and cut in half. Form into two long baguettes the length of the cookie sheet. Twist or braid the dough if you wish. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes. In the meantime, slice the cheese into thin slices and melt the butter. Stir the pressed garlic and cumin into the butter. Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes. Cut 1-inch slices ¾′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese and about a tablespoon of chiles. I like to take 2 thin slices of cheese, sandwich green chiles between them, and then insert the cheese between two bread slices. Bake another 3-5 minutes or until cheese is completely melted. Serve immediately.

Baked Polenta with Braised Wild Mushrooms

Baked Polenta with Braised Wild Mushrooms

2 leeks, minced
4-6 shallots, minced
8 tsp. butter
1/2 tsp. salt
1 C. yellow cornmeal (fine or medium granulation)
2 C. cold water
2 C. milk
1/2 C. + 1/4 C. grated Parmesan cheese
Kosher salt and black pepper
1 lb. total wild mushrooms (a variety — pleurottes, shiitakes, portobellos, cepes, chanterelles)
1/2-1 tsp. minced garlic (to taste)
1/4 C. Madeira wine
1 C. chicken stock
1/4 tsp. chopped fresh thyme, or a pinch of dried thyme
1/4 tsp. chopped fresh sage, or a pinch of dried sage

To make the polenta: In a large sauce pan or stock pot, sauté the leeks and shallots slowly in 2 tsp. butter (reserve the other 2 tsp. butter). When the leeks are soft and translucent, add the milk, 1 C. water, and 1/2 tsp. salt, and bring to a boil; while the milk is heating, combine in a bowl the remaining water and the cornmeal to make a very loose paste. When the milk boils, whisk in the cornmeal paste. Bring back to the boil, stirring rapidly to avoid lumps. Turn heat to low, and allow the polenta to simmer. Stir occasionally. After approximately 10 minutes, start to test the polenta by spooning a small amount onto a counter or plate. When cool, the polenta should be firm and set. Finish by stirring in 2 tsp. butter and 1/2 C. cheese. Pour into a lightly buttered mold or cake pan and allow to set. While the polenta is cooling, preheat the oven to 450°F. To make the braised mushrooms: Clean and slice the mushrooms. In a sauté pan over medium heat, sauté garlic in 2 tsp. butter. Add mushrooms and continue to cook until the mushrooms have become soft. Add Madeira and chicken stock, and cook until reduced to a light syrup; then add thyme and sage and finish with the remaining 2 tsp. butter. Season to taste with salt and pepper. To serve, cut polenta into 8 equal pieces, place on a buttered baking dish and top with the remaining 1/4 C. cheese. Bake for 15 minutes at 450°F. Serve polenta on warm plates, topped with the wild mushrooms. Garnish with a fresh thyme sprig.

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Straws

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Straws

Sweet-and-Savory-Cheesy-Bacon-Wrapped-Puff-Pastry-Twist-911 package frozen puff pastry,
1 egg, beaten
1-2 teaspoons cayenne pepper (optional)
1 cup sharp cheddar cheese, finely shredded (or a mix of your favorite cheeses)
26-30 pieces thin cut bacon (or 18 pieces of thin cut bacon sliced in half lengthwise)
1/2 cup brown sugar
1 tablespoon fresh rosemary, minced (may sub sage or thyme)
1/4 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375 degree F. Line two baking sheets with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Open one sheet of puff pastry on a cutting board. Brush the surface lightly with some of the beaten egg. Sprinkle with your desired amount of cayenne pepper (I did 1 teaspoon per sheet of puff pastry). Sprinkle surface with 1/2 cup of cheese to evenly cover entire surface. Dust a rolling pin lightly with flour and then roll the rolling pin over the cheese to gently press the cheese into the puff pastry. Cut the puff pastry into long 1/2-inch-wide strips and then take each strip, fold in half and pinch the ends together. Now gently twist each strip several times. Take a piece of bacon and wrap it around the twisted pastry and place on the prepared baking sheet. Repeat with the remaining puff pastry and bacon until everything has been used. Add the brown sugar, rosemary, salt and pepper to a shallow bowl or pie plate and toss well. Now carefully take each bacon wrapped pastry one at a time and dip it through the brown sugar mixture, using your hands to coat all over the twist. Place each twist back on the baking sheet and repeat with the remaining twists. Bake the twist for 30 to 50 minutes, rotating the pans halfway through. My bacon took 50 minutes to cook, but it was on the thicker side. I would start checking them at around 30 minutes and then every 5 to 10 minutes after that to make sure they are not burning. Once the bacon is cooked remove from the oven and allow to cool 5 minutes. Then use a spatula to carefully lift the twists off the baking sheet. Serve!

Cheddar Potato Puff

Cheddar Potato Puff

8 cups potatoes, hot, mashed or riced
4 tablespoons melted butter
3/4 cup milk
2 large eggs
1 scant teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded sharp or mild Cheddar cheese
4 green onions, thinly sliced

Mash hot mashed potatoes with butter, milk, eggs, salt, pepper, cheese, and onions. Beat until well blended. Pile into a buttered 2 to 2 1/2-quart baking dish. Bake at 350° for 35 to 45 minutes, or until puffed and nicely browned.

Homemade Flour Tortillas

Homemade Flour Tortillas

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2 cups bread flour
1 tsp baking powder
1 tsp salt
1/4 cup vegetable shortening or lard
3/4 cup hot (115-130 degrees) water- I just let the tap get as hot as it can.

Combine all ingredients in a large bowl or the bowl of a heavy-duty stand mixer. Mix by hand or on low speed until the dough comes together. Knead by hand or with the dough hook on low to medium speed until smooth, 4-6 minutes.
Divide the dough into 8 pieces and roll them into balls. Cover and let rest for 20 minutes.
Roll out each ball of dough into a 6-8 inch round about 1/8 inch thick. If the dough is resistant, move to the next piece and return later to finish rolling. Heat a large cast-iron or nonstick skillet over medium heat. Slide the tortillas into the skillet one by one, cooking until brown spots appear, about 30 seconds on the first side, 15 seconds once flipped. Cover the cooked tortillas to keep warm while you cook the rest. Serve warm.

Crispy Pan-Roasted Fennel Potatoes

Crispy Pan-Roasted Fennel Potatoes

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1 1/2 lb. Waxy potatoes, peeled, boiled and rinsed
1 small fennel bulb, very thinly sliced, the green chopped, for the topping
1 1/2 tablespoons fennel seeds
olive oil
sea salt
black peppercorns, crushed in a mortar

Let the potatoes cool and dry on a wire rack for at least 1 hour or a day and cut them into thick slices. In a large heavy pan, heat a generous splash of olive oil and fry the potatoes on medium-high for a few minutes on each side until golden brown. Cook them in batches and turn them one by one with a fork to keep their shape. Season with salt and pepper. Heat a splash of olive oil in another pan and cook the fennel seeds on medium heat for 1 minute (they shouldn’t get dark). Pull the pan off the heat, take just the seeds out with a tablespoon and set them aside. Put the pan back on and add the fennel slices, sauté them on medium for about 1 minute on each side without getting dark, they should be al dente. Gently mix the roasted potatoes, fennel seeds and slices in the pan and season with salt and pepper to taste, serve immediately.

Bulgur with Asparagus and Preserved Lemon Dressing

Bulgur with Asparagus and Preserved Lemon Dressing

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For the dressing:
1 preserved lemon
7 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin (freshly ground if possible)
1/4 teaspoon freshly grated black pepper

For the asparagus and bulgur:
1 pound asparagus, cut into 2-inch lengths
2 tablespoons olive oil
1/2 red onion, chopped
1 cup bulgur
1/2 teaspoon kosher salt
1/4 cup chopped toasted walnuts (I toasted mine for 10 minutes in a 350-degree oven, but listen to your nose; when they smell fragrant, they’re done)

To make the dressing, cut the preserved lemon in half. Chop one half and place all of it in a blender. Use a spoon to remove the pulp from the remaining half and add only the pulp to the blender. Save the rind for another use. Add the remaining dressing ingredients to the blender and process until smooth. Set aside. To make the asparagus and bulgur, bring a large pot 2/3 full of salted water to a boil and add the asparagus. Cook just until tender, about 4 minutes. Drain and immediately plunge the asparagus into cold water. If not shocking asparagus, cook just 3 minutes, since they will continue to cook off the heat. Cool, drain, and set aside. Place a large skillet over medium-high heat and add the 2 tablespoons of olive oil. Add the onion and cook for 1 minute. Add the bulgur and cook, stirring, until lightly toasted, 4 to 5 minutes. Add 2 cups of water and the salt and bring to a boil. Cover the skillet, reduce heat to a simmer and cook until the water has evaporated and the bulgur is tender, 12 to 15 minutes. Fluff with a fork, and bring to room temperature. Place the cooled bulgur in a large serving bowl. Toss with asparagus and walnuts, and drizzle dressing overtop. Fold to coat salad with dressing. Serve at room temperature. Salad will keep in the refrigerator for several days.