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Category: Starches

Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes

 

1 yellow onion, minced

2 garlic cloves, minced

1 tsp. olive oil

Kosher salt and freshly ground black pepper

1 1/2 C. 2% milk

8 Yukon Gold potatoes, peeled and cut into Vs-inch-thick slices

¾ C. grated sharp cheddar cheese

3 T. panko bread crumbs

 

Set the Instant Pot to “sauté, medium heat.” Add the onion, garlic, olive oil, and a pinch each of salt and pepper and sauté for 5 minutes, until the onion starts to soften. Add the milk and set the rack and steamer basket in the pot. Place the potatoes in the steamer basket. Cover and cook on high pressure for 5 minutes. Preheat the broiler. Quick-release the pressure. Carefully lift the steamer basket (use oven mitts) out of the pot. Spread the potatoes in a 9 x 13-inch baking dish. Hit “cancel.” Remove the rack from the pot and add 1/2 C. of the cheese to the milk. Stir together until the cheese melts, then pour the cheese sauce over the potatoes. Sprinkle the remaining 1/4 C. cheese and the panko over the top of the potatoes. Broil for 5 minutes and serve.

Spinach & Wild Rice Casserole

Spinach & Wild Rice Casserole

4 cups cooked wild rice
2 lbs. washed fresh spinach
4 eggs
2 big bunches green onions
1 tsp salt
1/2 tsp pepper
1/2 lb. cheese grated fine
4 T. butter
1 Cup sunflower seeds
4 T. chopped parsley
2 T. sesame seeds

Beat 4 eggs with salt, pepper, stir into rice. Stir in cheese and parsley. Tear stems .from spinach and chop these tough stems very fine. Fry them lightly with 2 big bunches of green onions chopped fine (including most of the green part). Tear up or chop coarsely the spinach leaves and stir them into the frying pan to wilt a little. Then stir it all into the rice mix. Stir in some sunflower seeds. Taste for seasoning. Pack into 1 or 2 greased heavy casseroles. Top with toasted sesame seeds and 2 T. melted butter sprinkled around on top. Bake at 350 degrees for 35 minutes, uncovered. Goes well with sweet-baked squash, pumpkin or candied sweet potatoes.

Western Beans

Western Beans

westernbeans4 Bacon strips, diced
1 Onion, chopped
15oz. can Whole tomatoes with liquid, chopped
15oz. Pinto beans, drained
15oz. Kidney beans, drained
1/3 C. Uncooked lentils
1 1/3 C. Water
2 T. Catsup
1 tsp. Garlic powder
¾ tsp. Chili powder
½ tsp. Ground cumin

Lightly fry bacon in heavy 3-quart saucepan. Add onion. Cook until transparent. Add tomatoes, pinto beans, kidney beans, lentils, water, catsup, garlic powder, chili powder and ground cumin. Cook over medium heat for 45 minutes.

Leek & Potato Gratin with Smoked Salmon and Brie

Leek & Potato Gratin with Smoked Salmon and Brie

3327-1Canola oil cooking spray
1 1/2 cup 2% milk
1/4 cup All-Purpose Flour
3/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 1/2 pounds medium Yukon Gold potatoes, peeled and cut into (1/4-inch) thick slices
2 medium leeks, trimmed and thinly sliced
1 (4 ounce) package Smoked Salmon
1 (4.4 ounce) wheel Brie, cut into small cubes

Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with oil. In a bowl, whisk together milk, flour, salt and pepper. Layer half of the potatoes in the dish, top with half of the leeks and dot with half of the Brie. Pour over half of the milk mixture and arrange salmon slices over the top. Repeat with remaining potatoes, leeks, Brie and milk mixture. Cover with foil (sprayed with oil) and bake for 45 minutes. Uncover and continue baking until liquid is absorbed and potatoes are golden, about 20 minutes more. Let sit for 10 minutes before serving.

Instant Pot Creamy Parmesan Polenta

Instant Pot Creamy Parmesan Polenta

Instant Pot Creamy Parmesan Polenta

 

1 cup polenta

4 cups chicken stock

1 tsp. salt

2 T. butter

1/2 cup heavy cream or milk

1 cup Parmesan cheese grated

1 cup Romano cheese grated

1/4 cup fresh parsley leaves loosely packed, chopped

1/4 cup fresh basil leaves loosely packed, chopped

ground black pepper to taste

 

Instructions

Add the polenta to the Instant Pot and pour the chicken stock over. Add the salt and whisk to break up and lumps. Cover and cook on Porridge setting – High Pressure, Normal with a total of 20 minutes.  When done, allow a Natural Release (See Note) Release vent value and open lid. Whisk to stir and add the butter and cream. Whisk to incorporate. Add the cheeses and herbs, whisk again until smooth.

Serve with fresh cracked black pepper.  Note: Natural Release: per manufacturer’s instruction, this is when the cooker is allowed to cool down naturally until the float valve drops down. This may take 10-15 minutes after cooking is finished. After using the “Porridge” setting do not put steam release in venting position otherwise porridge will splatter through steam release. Use Natural Release.

Easy Mashed Potatoes

Easy Mashed Potatoes

Easy Mashed Potatoes

 

2 pounds Yukon Gold potatoes, peeled and sliced ½ inch thick

¾ tsp. table salt, plus salt for cooking potatoes

¾ cup half-and-half

6 T. unsalted butter

½ tsp. pepper

 

Place potatoes and 1 T. salt in large saucepan, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender and paring knife can be easily slipped in and out of potatoes, 18 to 22 minutes.  Meanwhile, combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is warm to touch, about 2 minutes. Drain potatoes and return them to saucepan. Cook over low heat, stirring, until potatoes are thoroughly dried, about 30 seconds. Remove from heat and, using potato masher, mash potatoes until smooth and no lumps remain. Stir in half-and-half mixture, ¾ tsp. salt, and pepper until fully incorporated. Season with salt and pepper to taste. Serve.

Sweet Potato & Zucchini Fritters

Sweet Potato & Zucchini Fritters

Sweet Potato & Zucchini Fritters

 

2 C. shredded zucchini (2 small or 1 large zucchini)

1 C. shredded sweet potato (1 small, peeled)

1/3 C. finely chopped onion

1 and 1/2 tsp. salt

2 large eggs

1 heaping tsp. minced garlic

2 T. chopped parsley

2 T. chopped fresh mint

1/2 tsp. freshly ground black pepper

1/3 C. cornmeal

1 T. cornstarch

1/3 C. olive oil

 

Place the shredded zucchini, sweet potato, and onion in a large strainer. Top with 1 tsp. salt and mix it around with a large wooden spoon. Press down with your hands to begin draining some of the water from the vegetables. Let that sit in the sink for a few minutes. Meanwhile, line a large bowl with paper towels or a clean dish towel (easier to use a towel!). Place the vegetable mixture in the bowl and top with more paper towels or fold over the dish towel. Begin pressing down; you need to get out as much liquid as possible. Grab more paper towels or a new dish towel as needed. Note: you can also simply wring out the vegetables in the dish towel over the sink. Just keep wringing! Let the vegetables sit in the towels for 45 minutes, then press again. The goal is to remove as much moisture as possible. Otherwise, the fritters will be soggy. You will be amazed how much water you wring out! Whisk the eggs together in a large bowl. Once beaten, whisk in the garlic, parsley, mint, remaining 1/2 tsp. salt, and pepper. Fold in the vegetables, then add the cornmeal and cornstarch until everything is combined. Heat the oil in a skillet over medium-high heat. Once hot, use a fork to scoop up around 2 T. of the zucchini mixture (I always eyeball the amount). There may be liquid pooling in the bottom of the bowl, so make sure you use a fork so the excess liquid isn’t in your fritter. Place the mixture onto the hot skillet and flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 3 minutes on each side. Transfer to a paper towel lined plate until finished. Reheat by placing on a lined baking sheet under the broiler for a couple minutes. Freeze fritters for up to 3 months. Thaw overnight in the refrigerator and reheat as directed before.

Fried Zucchini Spaghetti

Fried Zucchini Spaghetti

NEW5gwynfood-3201 pound small zucchini, very thinly sliced crosswise (but thicker than paper thin or they will just burn)
1/4 cup all-purpose flour
Salt
1/2 cup plus 2 tablespoons extra-virgin olive oil
3/4 pound spaghetti
1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
1/2 cup torn basil leaves
Freshly ground pepper
Lemon wedges, for serving

In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.

Spinach Risotto with Roquefort

Spinach Risotto with Roquefort

Light cooking tip: Give a dish pungent flavor without a lot of fat by adding a little bit of rich, high-quality cheese. Notes: Cary Neff, executive chef at Miraval Life in Balance Resort and Spa near Tucson, describes a healthful style of cooking in his book, Conscious Cuisine (Sourcebooks, Naperville, IL, 2002). This green risotto is adapted from one of his recipes. Serve it with grilled salmon or chicken breasts or increase the portion size and make it an entrée.

1/2 cup chopped onion risotto-su-642315-x
1 teaspoon minced garlic
1/4 teaspoon olive oil
1 cup arborio or other short- or medium-grain white rice
3 to 4 cups hot spinach broth
1 tablespoon Roquefort or other blue cheese
Sea or kosher salt
Fresh-ground pepper
Finely shredded lemon peel (optional)

In a 2- to 3-quart nonstick pan over medium-high heat, mix onion, garlic, and olive oil. Add rice and stir until onion is barely limp, 2 to 3 minutes. Stir in 1 cup spinach broth and bring to a simmer, then reduce heat to maintain simmer and stir until liquid is absorbed, 2 to 3 minutes. Add 2 more cups broth, 1/2 cup at a time, stirring after each addition until liquid is absorbed and rice is tender but still has a slight bite, 20 to 25 minutes total. If rice isn’t quite done, add more broth and stir until risotto is creamy. Crumble cheese into risotto and stir until blended. Season with salt and pepper to taste. Garnish with lemon peel.

Yield: 6 servings
Calories: 139
Fat: 1.3g
Fiber: 2.8g

Grilled Portabellas with Couscous

Grilled Portabellas with Couscous

Light Cooking Tip: Healthy whole-grain foods tend to be slightly darker than their more processed counterparts; set them off with vivid color to increase appeal. Notes: Executive chef Michel Stroot at the Golden Door in Escondido, California, fills grilled portabella mushrooms with whole-wheat couscous and rings them with bright red and yellow bell pepper sauces (you can use just one color if you like). He tops them with grilled asparagus; green onions work well in the winter.

4 portabella mushroom caps (4 to 5 in. wide, 4 to 6 oz. each) portabellas-su-642312-x
8 green onions
2 tablespoons olive oil
2 teaspoons lemon juice
4 teaspoons balsamic vinegar
1/4 teaspoon fresh-ground pepper
3/4 cup vegetable stock (or used canned broth)
1/2 cup whole-wheat couscous
2 tablespoons minced parsley or fresh basil leaves
About 1 cup pepper coulis
Salt

Trim off and discard any stems from mushroom caps; gently rinse caps and drain well. Rinse green onions; trim off and discard ends. In a small bowl, mix olive oil and lemon juice. Brush smooth sides of mushroom caps and the green onions with oil mixture. Lay mushrooms, smooth side down, and green onions on a grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid if using a gas barbecue. Turn onions as needed until lightly browned on all sides, 2 to 3 minutes total. With tongs, transfer to a plate. Cook mushrooms without turning until they are limp and begin to release their juices, 3 to 5 minutes. With a wide spatula, transfer, smooth side down, to a 9- by 13-inch baking pan. Drizzle mushrooms evenly with vinegar and sprinkle with pepper. Add 1/4 cup vegetable stock to pan. Cover and bake in a 300° regular or convection oven until hot, 5 to 10 minutes. Meanwhile, in a 1- to 2-quart pan over high heat, bring remaining 1/2 cup stock to a boil. Stir in couscous. Cover and remove from heat. Let stand until liquid is absorbed, about 5 minutes. Fluff couscous with a fork. If it seems too dry, stir in 3 to 5 tablespoons liquid from mushroom caps. Stir in parsley. Set mushrooms, smooth side down, on plates. Top equally with couscous. Spoon pepper coulis equally around mushrooms and garnish with green onions. Add salt to taste.

Yield: 4 servings
Calories: 220
Fat: 8.4g
Fiber: 4.5g

Janna’s French Bread

Janna’s French Bread

DSC_00013 1/2 cups Bread Flour
1 1/2 tsp. salt
1 T. olive oil
1 1/4 cups warm water
1 package of active-dry yeast
1 T. sugar

In a large bowl, combine flour, salt, and oil. In a large measuring cup, combine warm water, yeast, and sugar. Set it aside to get foamy and bubbly, about 5 minutes. Add to the dry ingredients and mix well. (You can also do this in your stand mixer.) Turn the dough onto a lightly floured board. Knead the dough by hand for about 5 minutes, until smooth. Return the dough to a lightly oiled bowl. Cover with plastic wrap and let rise for about 1 hour.  Preheat oven to 375. Punch down the dough and shape into loaves (however many you’re making. We prefer 1 big one). Place on a baking sheet and bake 25-30 minutes, until beautifully browned on top and sounds hollow when tapped. Let rest about 5-10 minutes before slicing and devouring.

Cheddar & Scallion Popovers

Cheddar & Scallion Popovers

1 cup all-purpose flour
1/2 tsp. salt
2 eggs
1 cup milk
1 cup shredded sharp cheddar cheese
3 scallions, trimmed and chopped.

Spray muffin pan and heat oven to 450. In bowl, whisk together flour and salt. In second bowl, whisk together eggs and milk. Add to flour mix; stir until just combined, blended. Fold in cheese and scallions. Fill muffin cups 3/4 full and bake for 15 minutes. Reduce oven temperature to 350 and bake 10-15 minutes, until browned and puffed. KEEP OVEN CLOSED UNTIL END OF BAKING TIME. Remove popovers from oven and immediately remove from pan. Pierce sides once with knife to release steam. Serve warm

Apple-Brie Braid

Apple-Brie Braid

AppleBrieBraidDONE1 (1-pound) loaf frozen white bread dough
2 tablespoons butter or stick margarine, divided
4 cups finely chopped peeled Granny Smith apple (about 1-1/4 pounds)
1/2 cup packed brown sugar, divided
3 tablespoons chopped slivered almonds
Cooking spray
4 ounces Brie cheese
1 teaspoon all-purpose flour

Thaw dough in refrigerator 12 hours. Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add apples; sauté 10 minutes. Add 1/4 cup brown sugar; cook 5 minutes. Remove from heat; stir in almonds. Roll dough into a 15 x 12-inch rectangle on a lightly floured surface. Place on a baking sheet coated with cooking spray. Spread apple mixture lengthwise down center of dough. Remove rind from cheese; cube. Arrange cheese on top of apple mixture. Make diagonal cuts, 1-1/2 inches apart, on opposite sides of filling to within 1/2 inch of filling. Fold strips alternately over filling from each side, overlapping at an angle. Cover and let rise in a warm place (85 F), free from drafts 1-1/2 hours or until doubled in size. Preheat oven to 350F. Combine 1/4 cup brown sugar and flour in a medium bowl; cut in 1 tablespoon butter with a pastry blender or 2 knives until combined. Sprinkle over top of loaf. Bake at 350F for 30 minutes or until golden.

Cakes Salé

Cakes Salé

cakeolive3webUnsalted butter, softened, for brushing pan
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
1/3 cup milk
1/3 cup olive oil
6 ounces baked ham, cut into 1/4-inch dice (about 1 1/4 cups)
6 ounces Gruyère, coarsely grated (about 1 1/2 cups) or half grated and half cut into 1/4-inch dice.
¼ C. chopped Green Olives

Center a rack in the oven and heat to 350 degrees. Or, if making mini muffins, position 2 racks in upper third of the oven and heat to 425 degrees. Generously brush a loaf pan or four 12-portion mini muffin pans with butter. In a large bowl, whisk flour with baking powder, salt and pepper. In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil. Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in ham and cheese and olives. Scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup. Bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached, 40 to 50 minutes. Or bake muffins until golden, about 15 minutes, switching pans between racks halfway through. Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters. Muffins can be served warm or at room temperature.

Provencal-Style Tomato and Mozzarella Loaf

Provencal-Style Tomato and Mozzarella Loaf

1 C. canned diced Tomatoes, drained
4 T. EVOO, divided
½ tsp. Salt
½ tsp. Pepper
7oz. Mozzarella, cut into ½” cubes
4 oz. grated Swiss or Gruyere Cheese
8-10 Basil Leaves, chopped
3 large Eggs
1 C. Flour
1 tsp. Baking Powder
½ Warm Whole Milk

Preheat oven to 350. Mix tomatoes gently in a bowl with 1 T. oil, salt and pepper. Stir in cheeses and basil. Set aside. In separate bowl beat eggs and then add flour and baking powder. Add milk and remaining oil a little a time, mixing until smooth. Add tomato mixture to batter and mix well. Pour into an oiled and floured standard loaf pan. Bake for 45 minutes, or until a knife inserted near center comes out clean. Cook 10 minutes and then cut into slices.

Caramelized Shallot and Crispy Sage Macaroni and Cheese

Caramelized Shallot and Crispy Sage Macaroni and Cheese

carmelized-shallot-and-crispy-sage-macaroni-and-cheese-cake-batter-and-bowl-blog-kerstin-sinkevicius1 pound orecchiette pasta
2 tablespoons olive oil
2 cups chopped shallots
2 cloves garlic, minced
5 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups buttermilk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
2 cups shredded gruyere cheese
1 teaspoon salt
1/4 cup chopped fresh sage

Prepare pasta according to package directions. Briefly, bring a large pot of water to a boil over high heat. Add pasta and cook 10 to 15 minutes, or until tender and drain. Heat olive oil over medium heat in a large pan. Add shallots and cook 15 to 17 minutes, stirring frequently, or until caramelized. Add garlic and sauté one additional minute. Meanwhile, melt 4 tablespoons butter in a saucepan over medium heat. Whisk in flour until smooth and cook one minute or until mixture starts to brown. Whisk in buttermilk and cream, and bring to a boil. Reduce heat to low and mix in cheddar cheese, gruyere cheese, and salt. Cook 5 minutes or until cheese is melted and mixture is smooth. Melt remaining 1 tablespoon butter in a small pan over medium heat. Add sage and turn off heat. Mix orecchiette pasta, caramelized shallots, cheese sauce, and crispy sage in a large bowl until well combined.

Yield: 8 servings
Calories: 685
Fat: 41g
Fiber: 2g

No Boil Mac & Cheese

No Boil Mac & Cheese

1/2 orecchietteC. (1 stick) unsalted butter, divided
1/4 C. all-purpose flour
3 C. whole milk
1 T. kosher salt plus more
1/2 tsp. freshly ground black pepper plus more
1 pound elbow macaroni (or other small pasta like orecchiette)
2 C. shredded cheddar, divided
2 garlic cloves, chopped
1 C. panko (Japanese breadcrumbs)
2 T. chopped flat-leaf parsley

Preheat oven to 400°. Melt 1/4 C. of the butter in a large saucepan over medium-high heat. Add flour and cook, whisking constantly, for 1 minute. Whisk in milk and 3 C. water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in 1 T. salt and 1/2 tsp. pepper. Remove sauce from heat.

Toss pasta and 1 1/2 C. cheese in a 13 x 9 x 2-inch or other shallow 3-quart baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes. Meanwhile, melt remaining 1/4 C. butter in a large skillet over medium heat (at this point, I sautéed about 1/4 C. chopped pancetta for a few minutes before adding the remaining ingredients). Add garlic, panko, and parsley and toss to combine. Season with salt and pepper. Remove foil from dish. Sprinkle with remaining 1/2 C. cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.

Three Cheese Tortellini with Dandelion Pesto

Three Cheese Tortellini with Dandelion Pesto

6 oupestonces dandelion greens, rinsed, chopped and spun dry in a salad spinner
¼ cup pine nuts
½ cup grated Parmesan and Romano cheese
1 tablespoon chopped garlic
1 teaspoon kosher salt
1 cup extra virgin olive oil
1 package Buitoni three cheese tortellini

In a food processor, process dandelion greens, pine nuts, grated cheese, chopped garlic and kosher salt until the greens are finely chopped. Slowly drizzle the olive oil into the food processor while running, stopping to scrape down the sides and process again until the mixture reaches the consistency of pesto. Place pesto in bowl and refrigerate until ready to use. Boil tortellini according to package directions and drain pot. Add enough pesto to hot pasta in pot to thoroughly coat pasta and toss. Transfer to serving bowl and serve while hot. Remaining pesto can be refrigerated for up to a week and used in other dishes.

No-Knead Bread

No-Knead Bread

Yields one 1 1/2 pound loaf

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450°F. Put a 6- 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; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Israeli Couscous with Butternut Squash and Preserved Lemons

Israeli Couscous with Butternut Squash and Preserved Lemons

cc1 1/2-pounds (700 g) butternut squash, peeled and seeded
3 T. olive oil
Salt
1 large onion, peeled and minced
1 3/4 C. (280 g) Israeli couscous, or Italian pepe-style pasta
1 small cinnamon stick
1 preserved lemon
1/2 C. (60 g) golden raisins
1/4 C. (30 g) dried cherries or cranberries, coarsely chopped (optional)
1/4 tsp. ground cinnamon
1 C. (60 g) chopped flat-leaf parsley
2/3 C. pine nuts, toasted (see Note)

Preheat the oven to 475F (245C). Cut the squash into 1/4-inch (1 cm) cubes and toss them with 1 T. of olive oil and a seasoning of salt in a large baking dish or pan. Cook on the upper rack of the oven until the squash is just tender, about 15 minutes. (Don’t overcook.) While the squash is cooking, heat the remaining 2 T. of olive oil in a skillet and cook the onions over medium-high heat with a bit of salt until translucent. As the squash and onions are finished, scrape them into a large bowl. Bring a large pot of salted water to a boil and cook the Israeli couscous with the cinnamon stick until tender, about 10 minutes. While the couscous cooks, cut the preserved lemon in quarters and scoop of the insides, which you should reserve. Dice the lemon into 1/4-inch (1 cm) cubes, add them to the squash, then press the reserved flesh through a strainer to extract the liquid, and add the liquid to the squash. Drain, but don’t rinse the couscous. Discard the cinnamon stick. Add the couscous to the bowl of squash, then add the raisins, cherries or cranberries (if using), ground cinnamon, parsley, and toasted pine nuts. Serving: Serve warm, although it can also be served at room temperature.

Do-Ahead Tip: You can make this ahead, up to one day in advance, and rewarm it before serving. If so, leave the parsley and toasted pine nuts out, and mix them in right before serving.

Lentils with Spinach and Preserved Lemon

Lentils with Spinach and Preserved Lemon

1 turkey kielbasa
1/2 lb brown or black lentils
1 C. sliced onion
1/4 C. olive oil
3 garlic cloves, peeled and finely chopped
1/4 C. chopped fresh coriander or parsley
10 oz. frozen spinach leaves, completely thawed and roughly chopped (or fresh baby spinach)
2 medium Yukon Gold or red-skinned potatoes, peeled and sliced
Kosher salt and freshly ground black pepper, to taste
1/4 C. chopped rind of preserved lemons

In a frying pan, brown the kielbasa until very brown. Set aside. Wash and pick over the lentils. Place in a saucepan and cover with water. Bring to the boil. Cook, covered, about 20 minutes. Meanwhile, brown the onion in oil in a large casserole or Dutch oven. Stir in the garlic and coriander/parsley. Add the spinach and sauté 5-6 minutes, stirring frequently. Add the potatoes, lentils, and enough cooking liquid to cover. Season with salt and pepper. Bring to the boil, lower the heat, and cook at the simmer for 1 hour, or until thick and soupy, about 20 minutes. Stir in the chopped preserved lemons and the sausage. Serve hot, lukewarm, or cold.

Indian Spiced Potatoes

Indian Spiced Potatoes

Notes: Start preparing these sweet-hot garlicky potatoes from expert Indian cook Hema Alur-Kundargi (through step 2) about 2 hours ahead so they can marinate in the sauce. Scoop the potatoes into the chapatis or whole-wheat tortillas to eat like burritos; for appetizer portions, cut the bread into wedges and use them to scoop up the potatoes.

 

potatoes-su-600510-x2 pounds thin-skinned potatoes

1/4 cup minced garlic

2 tablespoons vegetable oil

1 cup ketchup

1 tablespoon pav-bhaji masala, purchased or homemade (recipe below)

Salt

Indian red chili powder or cayenne

Chopped fresh cilantro

8 chapatis or whole-wheat tortillas (7 in.)

 

  1. Peel potatoes and cut into 3/4-inch chunks. In a 3- to 4-quart pan over high heat, bring 1 quart water and the potatoes to a boil. Reduce heat, cover, and simmer until potatoes are almost tender when pierced, 7 to 10 minutes. Drain and return to pan.

 

  1. Meanwhile, in a 6- to 8-inch frying pan over medium heat, stir garlic in oil until it begins to turn golden, about 2 minutes. Add ketchup, pav-bhaji masala, and salt and chili powder to taste. Add the seasoned ketchup to potatoes and mix to coat. Cover and let stand about 1 1/2 hours.

 

  1. Pour potatoes into a 10- by 15-inch nonstick baking pan. Bake in a 375° regular or convection oven, stirring occasionally, until potatoes are tender when pierced, 10 to 15 minutes. Scrape into a bowl and sprinkle with cilantro. Serve with chapatis.

 

Pav-bhaji masala: In a small bowl, mix 1 teaspoon ground coriander, 3/4 teaspoon ground cumin, 1/2 teaspoon cayenne, and 1/4 teaspoon each ground cardamom and ground pepper.

 

Olive Crescent Twists

Olive Crescent Twists

0d8dd402-675e-45e2-9346-7759b9313e403/4 C. well-drained mixed olives
1 T. olive oil
1/4 tsp. garlic powder
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 egg, beaten
2 T. grated Parmesan cheese

Heat oven to 375°F. Lightly grease cookie sheets, or spray with cooking spray. In food processor bowl with metal blade or blender container, place olives, oil and garlic powder. Cover and process with on/off pulses until finely chopped. If using crescent rolls: Unroll dough and separate dough into 4 rectangles. Press each to form 7×4-inch rectangle; press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles. Press each to form 7×4-inch rectangle. Brush dough rectangles with beaten egg. Evenly spread olive mixture on 2 of the rectangles. Top with remaining 2 rectangles, egg-brushed side down; press down. With thin sharp knife, cut each filled rectangle crosswise into 8 strips. Place strips 1 inch apart on cookie sheets, twisting each 2 or 3 times. Brush tops of strips with beaten egg. Sprinkle strips lightly with cheese. Bake 10 to 13 minutes or until golden brown. Serve warm or cool.

Fettuccini with Preserved Lemon and Roasted Garlic

Fettuccini with Preserved Lemon and Roasted Garlic

IMG_05992 heads of garlic
2 tsp. plus 1 T. olive oil
1 lb fettucine
2 T. unsalted butter
1 preserved lemon, rinsed under cold water, pulp and rind finely chopped
1 C. grated Parmesan cheese
3 T. fresh parsley, roughly chopped
Fresh ground pepper

Preheat the oven or a toaster oven to 400 degrees. Chop off the very top of each head of garlic, and remove any excess layers of outer paper. Place each head of garlic on tin foil and drizzle each with a tsp. of olive oil. Wrap in foil and roast for an hour, or until the cloves are very soft. Cool, and squeeze out the garlic. Set aside. Get a large pot of salted water going, and boil the fettucine until tender and just done. In a medium saucepan or skillet, combine the butter and remaining T. of olive oil over medium heat. When the butter melts, add the garlic and preserved lemon. Cook for about a minute, stirring often. Drain the fettucini, then toss with the lemon garlic mixture. Top with the parsley, ground pepper, and Parmesan cheese, and toss again to combine.

Warm Potato and Green Bean Salad with Summer Savory

Warm Potato and Green Bean Salad with Summer Savory

PotatoGreenBeanSaladx8 ounces green beans, rinsed and ends snapped off

1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick

2 tablespoons minced shallots

2 tablespoons white wine vinegar

1/4 cup olive oil

Click to see savings

2 tablespoons summer savory leaves, chopped

Salt and fresh-ground pepper

 

In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add green beans and cook until bright green and tender-crisp, 1 to 2 minutes. Drain well and rinse with cold water until cool (or plunge in ice water); drain again. In same pan, bring 2 quarts water to a boil over high heat. Add potato slices and cook until tender when pierced, 10 to 12 minutes; drain well and transfer to a large bowl. Meanwhile, in a 1-cup glass measure, combine shallots and vinegar. In a 1- to 1 1/2-quart pan over medium heat, combine olive oil and summer savory. Stir occasionally until savory is limp and slightly darker and oil is fragrant, 10 to 12 minutes. If oil sizzles, reduce heat slightly. Pour half the oil mixture into vinegar mixture and stir to combine; season with salt and pepper to taste. Pour over warm potatoes and mix gently to coat. Top potatoes with green beans and drizzle remaining oil mixture over beans. Serve warm or at room temperature.

 

 

 

Israeli Couscous with Roasted Butternut Squash and Preserved Lemon

Israeli Couscous with Roasted Butternut Squash and Preserved Lemon

DSC_8075a1 preserved lemon
1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice
3 T. olive oil
1 large onion, chopped
1 3/4 C. Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 1 pound
1 (3-inch) cinnamon stick
1 C. chopped fresh flat-leaf parsley
1/2 C. pine nuts, toasted
1/2 C. golden raisins
1/4 tsp. ground cinnamon

Preheat oven to 475°F. Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1/4 C.. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice. Toss squash with 1 T. oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl. Cook onion in 1 T. oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash. Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with 2 T. oil to coat. Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.

Parsnip & Potato Homefries

Parsnip & Potato Homefries

1 lb. Potatoes

1 lb. Parsnips

1/4 C. EVOO

1-2 bunches Scallions, diced

1/2 tsp. Pepper

1 tsp. Paprika

1 tsp. Salt

 

In medium saucepan, bring 2 inches of water to a boil over high heat.  Meanwhile, peel the potatoes and parsnips; cut them into 1/2 inch cubes and add them to the boiling water.  Boil 5-10 minutes, or until tender; drain well.  In a 12 inch skillet over medium heat, warm the oil.  Add onion and cook 3-5 minutes, stirring occasionally.  Add potatoes, parsnips and seasonings.  Cook 5 to 10 minutes over medium high heat, stirring frequently, until vegetables are golden brown.

Mushroom Linguine

Mushroom Linguine

linguine-su-633515-x8 ounces dried linguine

1 cup fat-skimmed chicken broth or vegetable broth

1/3 cup whipping cream

Sautéed mushrooms

2 tablespoons chopped parsley

Salt and pepper

Finely shredded parmesan cheese

 

In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add linguine, stir, and cook until barely tender to bite, 7 to 9 minutes. Drain. Add broth and whipping cream to sautéed mushrooms in pan over high heat; stir until mixture is boiling. Add drained pasta and stir until hot. Pour onto a platter or dinner plates. Garnish pasta with parsley, and add salt, pepper, and shredded parmesan cheese to taste.

 

Yield: 4 servings

Calories: 374

Fat: 14g

Fiber: 2.9g

Buttery Bread Knots

Buttery Bread Knots

d5c0b04709987635f781c6d129ae74621½ cups warm water
1 tablespoon sugar
2¼ teaspoons active dry yeast
2¾ cups flour
2 tablespoons olive oil
1 teaspoon salt
3 tablespoons butter melted
1 tablespoon Italian seasoning

In the bowl of a stand mixer fitted with a paddle attachment, combine water, honey, and yeast. Let rest for 10 minutes. Stir in the oil. Add flour and salt and stir until incorporated. Dough should be a little sticky but not wet. If the dough is too wet, add additional flour 1 tablespoon at a time until the dough comes together. Switch out the paddle attachment for a dough hook and knead for 5 minutes. Drizzle a little bit of olive oil into a large bowl. Add the dough and toss to coat in the oil. Cover and place in a warm place for 30-45 minutes or until the dough has risen to double in size. Preheat oven to 400. Roll the dough out into a large rectangular shape on a clean flat surface. Use a pizza cutter to cut into 14-16 even strips. Carefully tie each strip into a knot. Grease a baking sheet and place knots in a single layer on the prepared sheet. Drizzle with melted butter and sprinkle with Italian seasoning. Bake 10-12 minutes until very lightly golden.

Herbed Naan – From 5 Minute Dough

Herbed Naan – From 5 Minute Dough

2¾ cups hot water, 110-115˚F0ab4479f9cceba81c0b43c9726b46d4a
1½ tablespoons granulated yeast
1 tablespoon sea salt
2 tablespoons sugar
¼ cup extra virgin olive oil
6½ cups unbleached all-purpose flour
â…“ cup extra virgin olive oil
¼ cup finely chopped fresh herbs, I like to use ½ cilantro and ½ Italian parsley, but other herbs would also be good
sea salt

Mix the water, yeast and sugar in a 5-quart bowl, or a lidded (not airtight) food container. Stir and let sit till yeast is bubbly. Stir in olive oil and sea salt. Mix in the flour with a large wooden spoon or a heavy duty large whisk till all flour is incorporated. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 3-4 days. Combine oil and herbs in a small bowl. When you’re ready to make the naans, remove dough from refrigerator. Liberally sprinkle flour on a work surface. With a large spoon, scoop up 10 lumps of dough about the size of a small apple. Refrigerate remaining dough. You can keep this dough refrigerated for 3-4 days. Make more naans, form into a loaf and bake bread like this recipe for Olive Oil Boule or form into smaller balls and make dinner rolls. Roll dough balls in flour to coat all surfaces, then flatten each with the palm of your hand. With a rolling pin, roll dough into circles (don’t worry, they don’t have to be precise circles, real naans aren’t supposed to be perfectly round) about 8 inches in diameter. Keep work surface well dusted with flour to prevent sticking. Stack rolled dough circles on a platter, separating them with parchment or waxed paper. Heat a large sauté pan over medium-high heat. Coat surface lightly with olive oil. Place one dough circle in heat pan. Brush top surface with herb/oil mixture. If bubbles begin to form in dough just flatten them with your brush. This will give your finished naan lots of interesting texture. Continue cooking until bottom side is a light golden brown. Flip naan to other side and brush top side lightly with herb/oil mixture. Continue to cook until second side is light golden brown, then flip one more time and cook for another 20 to 30 seconds. Remove naan to a plate and sprinkle with sea salt. Repeat process with other dough circles, stacking them on a plate, separating each one with paper towels.

Pecan Cheese Patties

Pecan Cheese Patties

½ C. Pecan Halves
8 T. Butter, chilled and cut into Tablespoons
2 C. shredded Sharp Cheddar Cheese (8oz)
1 ½ C. Bisquick
Dash Cayenne

Preheat oven to 375. Process the pecans in a food processor with short pulses until finely chopped, about 10 seconds. Transfer to small bowl. Add butter, cheese, biscuit mix and cayenne to the food processor and pulse until the mixture comes together in a ball, 20 seconds. Return pecans to the processor bowl and pulse until just combined, about 5 seconds. Spoon teaspoonfuls of the dough onto 2 ungreased baking sheets, positioning them about 1” apart, making 6 rows of 5 patties on each sheet. For a more uniform patty, you can divide the dough in half and shape each half into a log on a long sheet of waxed paper. Bring up the waxed paper around the log and roll until the log is uniformly one inch in diameter. Refrigerate for at least 15 minutes and then unwrap and slice into ¼” thick slices. Arrange on baking sheet, 1” apart. Place baking sheets in oven, one in the center and one on upper rack, and bake until lightly browned, 10-12 minutes. Store between layers of waxed paper in tightly covered tins for up to one week. Baked patties may be frozen for up to 6 months. Thaw overnight in the refrigerator, then allow to come to room temperature before serving.

Ways to Doctor Boxed Macaroni and Cheese

Ways to Doctor Boxed Macaroni and Cheese

1. Stir in one half cup diced smoked salmon.
2. Add 1/2 cup steamed cauliflower florets and a dash of nutmeg.
3. Stir in one half cup spinach that has been well drained.
4. Stir in one cup cooked ground beef that you have seasoned with salt and pepper and drained well.
5. Sauté a tablespoon of minced garlic in butter and then stir it into the mac and cheese.
6. Stir in one cup drained white kidney beans and a teaspoon of dried thyme and mix well.
7. Cut the skin from Italian sausage and chop it up into small pieces. Cook it done and drain well and add a cup of the chopped cooked sausage to your mac and cheese.
8. Toss a cup of toasted bread crumbs in olive oil and then sprinkle them with Parmesan Cheese. Toast them under a broiler and then stir a cup full into your mac and cheese.
9. Stir in one cup of diced cooked ham.
10. Stir in one cup of small baby shrimp and a teaspoon of Cajun seasoning.
11. Sauté some thin strips of red and green bell peppers in a pan with some olive oil and some fresh minced garlic and stir it into the mac and cheese.
12. Stir in a can of tomatoes with green chilies into your mac and cheese and stir well.
13. Really jazz it up by stirring in a half cup of cooked peas, a half cup of broccoli florets and a 1/2 cup of cooked chopped ham.
14. Sauté a large container of fresh chopped button mushrooms in butter and stir them into your mac and cheese.
15. Stir a half cup of cooked crumbled crisp bacon and a half cup of fresh diced tomatoes into your mac and cheese.
16. Take a half cup of drained canned tuna and a teaspoon of fine diced capers and stir them into a cooked and prepared box of mac and cheese. Pour this into a casserole dish and spread the top of the dish with sour cream and then top the dish with bread crumbs sautéed in butter, Parmesan cheese, and minced garlic
17. Make a jazzed up taco chicken casserole by cooking boned skinless chicken thighs sprinkled with dry taco seasoning until your chicken is done and then chop your chicken up fine. Stir the chopped cooked chicken up into a prepared box of mac and cheese and then stir in a half cup of sour cream and a half cup of fine shredded Mexican Cheese and pour everything out into a casserole dish. Sprinkle the top with more shredded Mexican cheese and put in a pre-heated 350 degree oven for 10 – 12 minutes until you can see that all the cheese is well melted.

Rocket Beans

Rocket Beans

4 strips bacon, sliced

1 tsp. olive oil

Salt and fresh ground black pepper to taste

15 oz jar or can butter beans, drained and rinsed

3 cloves garlic, minced

Large handful arugula, roughly chopped

1/2 lemon, juiced

 

Chop bacon into small bits; fry over medium heat until fat is rendered out and bacon starts to crisp. Add beans to pan (do not drain fat); toss to combine. Add a little salt and pepper. Cook 2 or 3 minutes and then add garlic, cook a minute and add arugula (rocket). As soon as the rocket wilts, turn off heat and squeeze in lemon juice.

Applesauce and Cheese Biscuits

Applesauce and Cheese Biscuits

cottage-cheese-biscuits-300x2002 c. flour
¼ tsp. baking soda
4 Tbsp. shortening
¾ c. cheddar cheese (grated)
2 tsp. baking powder
1 tsp. salt
¾ c. applesauce
2 T. butter
1/8 tsp. garlic powder

Mix dry ingredients and cut in shortening. Add applesauce and cheese. Roll dough to ½-inch thickness and cut with a biscuit cutter or use the rim of a glass. Bake eight or 10 minutes in a preheated 400-degree oven. While baking, melt butter and mix in garlic powder. Drizzle over baked biscuits.

Yield: 8 biscuits
Calories: 175
Fat: 8g
Fiber: 1g

Potato Pancakes with Chorizo & Leeks

Potato Pancakes with Chorizo & Leeks

½ lb. Chorizo sausage, chopped fine
Extra virgin olive oil as needed
1 Leek, dark green parts removed, finely chopped and rinsed
2 Eggs
1 tsp. Kosher salt
½ tsp. Black pepper
2 lb. Russet potatoes, washed and grated on food processor, wrapped in a towel and all moisture squeezed out
½ cup All-purpose flour
Chives, chopped to taste

Heat a small amount of olive oil in a skillet and add the chorizo sausage. Cook, breaking up large clumps, until brown; remove from the skillet and reserve. Add the leeks to the skillet and sauté over medium-low heat for about 10 minutes, or until soft. In a small bowl, combine the eggs, salt, and pepper; stir. Combine the potatoes, sausage, and leeks in a large bowl; add the flour and egg mixture and stir. Form round pancakes and place on a parchment lined sheet pan to chill for 1 hour. Wipe out your skillet and add about 1-inch of olive oil; turn the heat to medium high. When hot, fry the pancakes for about 2 minutes on the first side, pressing to flatten. Flip and cook for another minute. Drain on paper towels and keep warm in the oven while you fry the rest.

Pasta Salad with Peas and Pesto

Pasta Salad with Peas and Pesto

1 cup p2012-04-11-pasta-salad-peas-pesto-primary-thumb-625xauto-233926acked fresh basil or mint (or combination), plus more for garnish
1 large garlic clove, roughly chopped (about 2 teaspoons)
1 ounce (about 1/4 cup) freshly grated Pecorino Romano or Parmigiano Reggiano
3 tablespoons chopped toasted walnuts or pinenuts, plus more for garnish
3 tablespoons fresh lemon juice, from 1-2 lemons
1/3 cup extra virgin olive oil
Kosher salt and freshly ground black pepper

For the Salad:
1/2 pound (8 ounces) gemelli pasta, cooked, drained and cooled
8 ounces (about 1 1/2 cups) frozen green peas, thawed

To make the pesto, combine the herbs, garlic, cheese, nuts, and lemon juice in the bowl of a food processor fitted with the blade attachment. Pulse several times until finely chopped. With the machine running, slowly add the olive oil in a steady stream. Season to taste with salt and pepper, then set aside. In a large bowl, combine the pasta and peas. Add the pesto little by little until salad is adequately dressed. Season to taste with salt, pepper and more lemon juice. Garnish salad with chopped nuts and chopped herbs, if desired.

Red Flannel Hash

Red Flannel Hash

1 medium red beet

4 medium red potatoes

3 T. duck fat or oil

Kosher salt and freshly ground black pepper

2 T. minced garlic

1 Vidalia or other sweet onion, diced

1 T. chopped chives

 

Preheat oven to 400 degrees. Using paring knife, peel beet under cold, running water, cut into medium dice (to yield 1 C.), and place in cold-water bath as you go; this will help keep your clothes from getting stained. Peel and dice potatoes (to yield 3 C.) and put in a second cold-water bath after cutting; this will keep them from oxidizing and turning brown. Drain diced beet and coat with 1 T. duck fat. Spread beet pieces out on baking sheet and season with salt and pepper. Roast for 8 minutes, or until slightly tender. Drain potatoes and put them in pot of boiling water. When water returns to a boil, drain potatoes and plunge them into ice-water bath to stop cooking. Drain, rinse, and spin in a salad spinner. Heat cast-iron pan over medium heat for 3 minutes. Add remaining duck fat and toss in garlic. Cook garlic for about 45 seconds, just to flavor oil. Add onion and cook for another 45 seconds. Add potatoes and beets and cook until crisp with minimal amount of stirring. Be sure not to overcrowd the pan or you’ll never get that crispness you’re after—work in batches if you must. Season with salt and pepper, add chives, and stir to distribute.

 

 

Purslane Panzanella

Purslane Panzanella

Purslane11 lb. ripe Tomatoes

Salt

2 ½ C. Purslane, succulent leaves removed from the stems

1 Red Onion, halved and finely slived

4 T. Red Wine Vinegar, divided

1 lb. stale White Bread Loaf

4 T. flat leaf Parsley, chopped

1 handful Sweet Basil Leaves, torn

½ C + 1 T. EVOO

 

Cut tomatoes into small chunks and place in a colander set in the sink. Toss with a little salt and allow to rest at least 10 minutes for the juices to be drawn out. Wash and dry the purslane; set aside. Place onion slivers in a bowl of cold water with a splash of vinegar and a pinch of salt. Break the bread into large chunks and place in a large bowl just *just* enough water to cover; set aside for 10 minutes. Drain bread and using your hands, squeeze all excess water from the bread. It needs to be well squeezed, or you will have a very soggy salad! Crumble bread into a large serving bowl. Drain the onions well. Mix the purslane, tomatoes, parsley and basil into the onions. In a small bowl whisk together the remaining vinegar and the oil; season with salt and pepper. Pour dressing over the vegetables and toss well; add to bread in serving bowl and toss again until well mixed.

Garlic Cheese-Stuffed Pretzel Bombs

Garlic Cheese-Stuffed Pretzel Bombs

1 recipe Pretzel Bread Dough

All-purpose flour

1 egg

Garlic and herb cheese (I used a Garlic and Pesto Monterey Jack cheese from the specialty cheese section of my grocery store), cut into 1-inch cubes

1 C. baking soda

Coarse sea salt

 Garlic-Cheese-Pretzel-Bread-Bombs-2W-1024x682

Once dough has risen, heat the oven to 400F. Half fill a large pot with water and add the baking soda. Bring to a boil. Turn the risen dough onto a lightly floured board and cut into 32 pieces. Put a cube of cheese on each, and form the dough around the cheese pressing the seams very well to seal the cheese in completely. Working in batches, boil the dough balls in the poaching liquid 1 minute. Remove from the water to a greased baking sheet (make sure it’s greased or the bread will stick when it cooks). Slice a small, shallow “X” on the top of each roll with a sharp knife (be careful to not cut through to the cheese!). Add a little water to the egg to make an egg wash (~2 t). Brush dough balls with the egg wash. Sprinkle tops with sea salt. Bake 15-20 minutes at 400 or until well browned. Yields 32 bites.

 

 

Pretzel Bread

Pretzel Bread

1 C. low-fat milk

2 T. unsalted butter

2 T. light brown sugar

1 envelope rapid rise yeast

2 tsp. kosher salt

3 C. all-purpose flour

1 C. baking soda

1 egg, lightly beaten

Coarse sea salt

 

In a small saucepan, warm the milk and butter on low heat until ~100F. To the bowl of a stand mixer with the dough hook attachment, add the yeast and brown sugar. Turn the mixer on to start stirring. Add the salt and flour. Once combined, let the machine knead the dough for 8 minutes until dough is soft and smooth. Transfer the dough to a large bowl sprayed with cooking spray. Cover bowl with a damp towel and let the dough rise 1 hour until doubled in size. Preheat the oven to 400F. Half fill a large pot with water and add the baking soda. Bring to a boil. Turn dough onto a board and cut into desired number of pieces (i.e. 2 for loaves, 4 for burger buns, 8 for rolls). Roll each into a tight ball. Add each to the poaching liquid. Boil 1 minutes, turn, and boil another minute. Remove to a greased baking sheet (make sure it’s greased or the bread will stick when it cooks). Slice a small “X” on the top of each roll with a sharp knife. Add a little water to the egg to make an egg wash (~2 t). Brush loaves with the egg wash. Sprinkle tops with sea salt. Bake loaves 15 minutes at 400, then reduce heat to 350 and bake another 5-15 minutes, depending on the size of your loaves, until well browned. Enjoy!