Roasted Apricots with Goat Cheese, Bacon, and Honey

Roasted Apricots with Goat Cheese, Bacon, and Honey

Roasted Apricots with Goat Cheese, Bacon, and Honey

 

4 ounces creamy goat cheese

2 T. honey, plus more for garnish

1/2 tsp. chopped fresh thyme

8 apricots, halved and pitted

1 T. olive oil

4 ounces bacon, cooked and crumbled

 

Preheat the oven to 350°F.  In a small bowl, mix together the goat cheese, honey, and thyme until well combined. Place the goat cheese mixture in a pastry bag with piping tip, or a zip-top bag with one corner cut to pipe out the cheese. Reserve. Place the apricot halves on a baking sheet and brush them with olive oil. Bake the apricots in the oven for 5 to 8 minutes, or until the apricots are slightly soft but not falling apart. Remove the apricots from the oven and set them on a platter. Pipe a tsp. or two of goat cheese into the center of each apricot. Sprinkle with bacon pieces and then drizzle with additional honey. Serve immediately.

Apple, Bacon and Cheddar Bread Pudding

Apple, Bacon and Cheddar Bread Pudding

Apple, Bacon and Cheddar Bread Pudding

 

1 T. unsalted butter

12 ounces bacon, cooked and coarsely chopped (reserve 2 T. bacon drippings)

1 small or medium sweet onion, diced

1 tsp. chopped fresh thyme

1 T. chopped fresh chives

2 cloves garlic, minced

1 medium apple, peeled and diced (about 1½ cups)

2 T. brown sugar

4 cups (packed) stale country white or buttermilk bread, cubed or hand torn (the drier the better)

2½ cups shredded Tillamook Cheddar, plus ½ cup for the top of the pudding

6 eggs

2 cups half-and-half

2 tsp. salt

½ tsp. black pepper

½ tsp. cinnamon

½ tsp. ground nutmeg

Serve with real maple syrup, if desired

 

Butter an 8-by-8-by-2-inch baking dish. Add the bacon drippings to a skillet and heat over medium heat. Sauté diced onions until soft and golden. Stir in the fresh thyme, chives, garlic, apple, and brown sugar and cook 1 to 2 minutes longer. Place half the bread (2 cups packed) into the bottom of the baking dish. Sprinkle half the bacon, half the onion-apple mixture, and 1¼ cups shredded cheese over the bread. Place the remaining bread on top of the ingredients in the baking dish and repeat with the remaining bacon, onion-apple mixture, and 1¼ cups shredded cheese. Press down to keep all ingredients in the baking dish. Whisk together eggs, half-and-half, salt, black pepper, cinnamon, and nutmeg. Slowly pour the mixture over the top of the ingredients and press down a bit to be sure the liquid is evenly distributed. Top the bread pudding with the remaining ½ cup shredded Cheddar. Cover the baking dish with foil and place it in the refrigerator overnight.  When ready to bake, remove the bread pudding from the refrigerator at least 30 to 45 minutes prior to baking. Bringing the pudding to room temperature before baking will ensure that it bakes evenly. To bake, preheat the oven to 350°F. I place my foil-covered baking dish on a baking sheet just in case any liquid escapes. It’ll catch on the baking sheet and not the bottom of my oven. Place the foil-covered baking dish in the oven and bake for about 1 hour. Remove the foil from the baking dish and allow it to bake for another 10 to 15 minutes or until the center of the bread pudding is springy to the touch and the top is golden. When the pudding is done, remove it from the oven and let it rest for about 15 minutes. Serve with a side of maple syrup if desired.

Herbalicious & Cheesy Lammas Biscuit Loaf

Herbalicious & Cheesy Lammas Biscuit Loaf

Herbalicious & Cheesy Lammas Biscuit Loaf

 

2¼ cups flour (and a bit extra to flour the counter)

1/2 cup of finely minced aromatic herbs. Use a blend whatever you like:  i.e. rosemary, oregano, thyme, parsley, field mustards & garlic mustard. (Put aside four T. for sprinkling the top of the loaf.)

1/4 cup minced flower blossoms. Again use a mix of what you have on hand i.e. calendula petals, wild fennel blossoms, crow garlic or chive blossoms, oregano and sweet marjoram blossoms. (Put aside two T. for sprinkling.)

3/4 cup of grated cheddar cheese. (Put aside four or five T. for topping.)

1 T. baking powder

1 tsp. of sea salt

1 T. of sugar

⅓ cup butter

1 cup milk

2 T. olive oil for brushing the top

 

Preheat oven to 425 degrees. Grease baking sheet. Add your flour, baking powder, salt and sugar together in a bowl & mix together. Cut in your butter, mixing it through the dry mixture until crumbly. Add half the milk and stir, then add remaining milk and mix together. Add herbs, blossoms, cheese. Mix well. Prepare a floured surface and gently knead dough for about a minute. Shape into a roll and cut off rounds for your biscuits. Place in a circular shape (gently touching) on greased baking sheet and sprinkle with remaining cheese and herbs. Bake at 425 degrees for 13-15 minutes. Brush tops with olive oil as they come out.

Fool’s Ful

Fool’s Ful

Fool’s Ful

 

1 head of garlic

¾ cup plus 1 tsp. extra-virgin olive oil

2 or 3 sprigs fresh oregano or marjoram, plus more for garnish

1½ tsp. fennel seeds, toasted

2 (15-ounce) cans cannellini beans

1 T. tahini

¼ cup fresh lemon juice (from about 2 lemons)

¾ tsp. kosher salt, plus more to taste

Chili Oil

 

Preheat the oven to 400°F. Slice across the top of the head of garlic to expose the tips of the cloves. Place the head on a square of aluminum foil and drizzle 1 tsp. olive oil over the exposed cloves. Add the oregano sprigs and wrap up the foil to create a sealed pouch. Place on a baking sheet and roast for 40 minutes, until the garlic is soft enough that you can squeeze the cloves into a small bowl. Add the fennel seeds and a generous pinch of salt to the garlic and, using a fork, mash to form a paste.  Empty one can of beans, with its liquid, into a medium saucepan. Drain and rinse the second can, adding only the beans to the saucepan. Add the roasted garlic paste, the remaining ¾ cup olive oil, and the tahini, and stir to combine. Place the pan over medium-high heat and cook, stirring often, until the liquid begins to thicken, 5 to 7 minutes. Add the lemon juice and salt, tasting and adjusting the salt as needed. If a thicker stew is desired, mash a third of the beans. Divide among 3 or 4 bowls, drizzle with some chili oil, and garnish generously with oregano leaves.

Chili Oil

Chili Oil

Chili Oil

 

1 cup extra-virgin olive oil

3 whole dried Calabrian chilies, stemmed

2 tsp. dried red chili flakes

 

Heat 2 T. of the olive oil in a small heavy-bottomed saucepan over medium heat. When the oil is shimmering, add the chilies and chili flakes, swirling the pan, until they release their aroma and start to sizzle, a matter of seconds. Watch closely; the chilies can burn quickly. Add the rest of the oil to the pan, reduce the heat to low, and continue to cook just to warm the oil through, 2 to 3 minutes—it should be hot to the touch but not scalding; a thermometer inserted into the oil should read about 180°F. (If it’s a bit hotter, don’t worry.) Remove the pan from the heat and let the oil cool to room temperature, about 2 hours. Transfer the cooled oil to a sealed airtight jar or bottle, leaving the chilies and chili flakes in it. Store it in the refrigerator for up to 6 months, letting it come to room temperature before using it.

Chili Powder

Chili Powder

Chili Powder

 

1 ½ tsp. cumin seeds, toasted and cooled

1 dried arbol chili pepper, stemmed, toasted, and cooled

¾ tsp. dried oregano, preferably Mexican

 

In a spice grinder, combine the cumin, chili, and oregano, and grind into a blended powder. You can prepare this a few hours or even a couple of days in advance and store it in a sealed plastic bag until you need it. But it’s best freshly made.

OAMC Cheesy Sausage & Sage Waffles

OAMC Cheesy Sausage & Sage Waffles

OAMC Cheesy Sausage & Sage Waffles

 

1 pound bulk breakfast sausage

1¾ cups all-purpose flour

2 tsp. baking powder

¼ tsp. baking soda

1 T. sugar

½ tsp. kosher salt

3 large eggs

½ cup unsalted butter, melted and cooled

1½ cups full-fat buttermilk

2 cups shredded mozzarella cheese

½ cup shredded Parmesan cheese

4 fresh sage leaves, minced

Pure maple syrup, for serving

 

In a large skillet over medium heat, cook the sausage, breaking it up with the back of a wooden spoon, for 8 to 10 minutes, until crumbled and no pink remains. Transfer to a paper towel–lined plate and let cool completely. In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. In a small bowl, whisk together the eggs, butter, and buttermilk. Add the wet ingredients to the dry ingredients and fold together with a rubber spatula just until mixed. Fold in the sausage, mozzarella, Parmesan, and sage. Preheat a waffle maker. If your waffle maker has heat settings, set it to medium. Spray the grids with nonstick cooking spray. Ladle some of the batter onto the bottom grid (about ¾ cup for a standard 7- to 8-inch round waffle), close the lid, and cook for about 4 minutes, until cooked through and golden brown. Transfer to a wire rack to cool. Repeat with the remaining batter. TO FREEZE: Let the waffles cool completely at room temperature. Wrap each waffle individually in plastic wrap and carefully place the waffles in a zip-top plastic bag. Label and date and freeze for up to 3 months. TO REHEAT FROM FROZEN: Pull a waffle from the plastic bag and unwrap it. Toast in a toaster on medium-high heat until warm and crispy throughout. Alternatively, preheat the oven to 350°F, place the waffle on a rimmed baking sheet, and heat for about 15 minutes, until warm and crispy throughout. Drizzle with maple syrup and serve.

Strawberry & Honey Sorbet

Strawberry & Honey Sorbet

Strawberry & Honey Sorbet

With just four ingredients, you can have homemade sorbet. Here is a recipe that uses strawberries and honey, but once you master the technique (in other words, in about five minutes) you can start fooling around with other flavor combinations. One of our favorites is peach and maple. Just aim for about a pound of fruit, start slow with the sweetener, and taste the puree. And if you’re wondering about the vodka, it’s not an effort to slip in a shot of booze; it actually helps lower the freezing point of the sorbet, giving it a softer texture and preventing it from getting too hard.

 

1 pint (1 pound) strawberries, hulled and quartered

¼ cup honey

1 T. vodka, or flavored liqueur of choice, (optional)

¼ cup freshly squeezed lemon juice (from 1½ lemons)

Place the strawberries in a blender and puree until very smooth. Push the puree through a fine-mesh sieve to remove some of the seeds. Whisk in the honey, vodka (if you’re using it), and lemon juice. (You’ll want the puree to be on the sweet side, since freezing will dull the flavor.) Cover and chill the mixture. Once the strawberry puree is completely chilled, pour it into an ice cream maker and freeze according to the manufacturer’s instructions. Return the sorbet to the freezer for a couple more hours so it can continue to firm up. The sorbet can be stored in a lidded container in the freezer for up to 2 weeks.

Rhubarb-Vanilla Soda

Rhubarb-Vanilla Soda

Rhubarb-Vanilla Soda

 

2 pounds rhubarb, roughly chopped

1 cup sugar

1 whole vanilla bean

Sparkling water

 

Combine the rhubarb and the sugar in a medium saucepan. Split the vanilla bean down its length, scrape out the seeds, and add both the seeds and the pod to the pan. Stir in 2 cups of tap water. Bring to a boil over medium heat, then lower to a simmer and cook until the rhubarb has completely broken down into a thick, jam-like mash, about 15 minutes. Remove the pan from the heat and let the rhubarb cool until it is no longer steaming. Strain through a fine-mesh strainer, pressing down on the fruit to extract as much juice as possible. (You should have between 3 and 4 cups of syrup.) Let the syrup cool completely. Store the cooled syrup in a sealed container in the refrigerator. The syrup will keep refrigerated for about 2 weeks. To serve, combine ⅓ to ½ cup of chilled syrup with 1 cup of sparkling water.

Alex Guarnaschelli Wedge Salad

Alex Guarnaschelli Wedge Salad

Alex Guarnaschelli Wedge Salad

 

1 large head iceberg lettuce

1 pint cherry tomatoes, halved

6 strips pre-sliced bacon

8 ounces blue cheese, crumbled

1 cup sour cream

½ cup mayonnaise

1 T. red wine vinegar

1 T. Worcestershire sauce

½ cup buttermilk

4 sprigs dill, finely chopped, stems and all

 

In a large pan over medium heat, cook the bacon in a single layer until crispy. Set aside to cool. In a medium bowl, combine half of the bleu cheese crumbles with the sour cream, mayonnaise, buttermilk, and red wine vinegar. Season with salt and pepper. Split the head of iceberg into 4 quarters/wedges. Season with salt and pepper, and top with the tomatoes. Chop and crumble the bacon on top. Drizzle with bleu cheese dressing. Finish with the dill, a sprinkle of salt, and crumble the remaining blue cheese.

Wedge Salad with Homemade 1000 Island Dressing

Wedge Salad with Homemade 1000 Island Dressing

Wedge Salad with Homemade 1000 Island Dressing

 

3/4 cup mayonnaise

1/4 cup ketchup

2 T. sweet pickle relish

1/2 T. finely diced or grated onion

1 tsp. finely minced garlic 1-2 cloves

1/2 T. apple cider vinegar

1/4 tsp. kosher salt or more to taste

pinch of black pepper or more to taste

couple dashes hot sauce like Tabasco, if desired

 

2 heads of iceberg lettuce

1/4 pound slices of bacon cooked crisp and crumbled

2 T. Fresh minced chives

4 ounces Pepper jack cheese shredded or cut into chunks

1 pint Grape or cherry tomatoes diced

Fresh cracked black pepper

 

Whisk together ingredients in a medium sized bowl until well combined. Taste and add salt and pepper as desired. Store in a tightly covered container or jar in the refrigerator. Remove the outer layers of the head of iceberg lettuce, and cut it in half, then those pieces in half again, creating wedges. Cut the end to remove the stem.  Place wedges onto 4 separate plates. Top with homemade 1000 island dressing, bacon crumbles, shredded pepper jack cheese and diced tomatoes. Garnish with fresh minced chives and fresh cracked black pepper.

Copycat Kraft Tomato and Bacon Dressing

Copycat Kraft Tomato and Bacon Dressing

Copycat Kraft Tomato and Bacon Dressing

 

9 medium vine ripe tomatoes

1/2 cup red wine vinegar

1 T.  Dijon mustard

5 pieces of bacon and fat that comes from cooking around 2 T.

1/4 sweet onion

2/3 cup mayonnaise

1/4 tsp. powdered garlic

salt to taste

 

Gut the 9 tomatoes (you can use the outsides for stuffed tomatoes). Place the insides in a blender and blend until smooth. (Add one or two of the outsides for some nits of tomato in the dressing.) Add red wine vinegar, mustard, bacon and bacon fat, sweet onion, garlic, mayo and salt and blend again until mixed well. Serve within a few days.

Rhubarb Magic Custard Cake

Rhubarb Magic Custard Cake

Rhubarb Magic Custard Cake

 

2 Rhubarb Stalks, sliced into ¼” pieces

2 T. Sugar

⅓ cup Water

4 Large Eggs, separated

¾ cup sugar

1 T. Lemon Juice

1 tsp. Vanilla

1 stick(1/2 cup) Butter, melted

¾ cup All-purpose Flour

2 cups Whole Milk, lukewarm

Powdered Sugar, for dusting

 

Add the sliced rhubarb, 2 T. of sugar, and water in a small saucepan. Bring to a simmer, stirring gently on occasion, until all the water is evaporated and rhubarb is soft. Remove from heat and set aside. Preheat the oven to 325 degrees. Grease an 8×8 baking pan. Place the egg whites in a mixing bowl and beat with an electric mixer to stiff peaks. Set aside. In another mixing bowl, whisk together the egg yolks and sugar until creamy. Whisk in the lemon juice and vanilla. Whisk in the melted butter. Add the flour to the bowl and whisk in until fully combined. Add the milk to the batter, ½ cup at a time, whisking in well before adding in the next ½ cup. Note that the batter will be extremely runny. Fold the egg whites gently in the batter, just until there are no large lumps left. Pour batter into the prepared baking pan. Spoon the cooked rhubarb slices evenly over the top of the batter. The egg whites that remain on the top of the batter should be strong enough to support the fruit slices.

Bake for 40-60 minutes, or until the cake no longer jiggles when tapped. Bake time will vary depending on how hot your oven gets, so check the cake after 40 minutes.

Remove the cake from the oven and let sit for 10 minutes. Invert cake onto a cooling rack. Cake should fall right out of the pan, but if you are worried about sticking, run a knife around the edge of the cake before inverting. Place cake on a serving dish or cake stand and dust with powdered sugar right before serving.

Chocolate Magic Custard Cake

Chocolate Magic Custard Cake

Chocolate Magic Custard Cake

 

For the egg yolk mixture

4 egg yolks at room temperature (see note)

⅔ cup granulated white sugar

1 tsp. vanilla extract

½ cup / 1 stick salted butter, melted (see notes)

2 cups of milk at room temperature or lukewarm (see notes)

¾ cup cake or all-purpose flour (see notes if you prefer a gluten-free option)

⅓ cup unsweetened cocoa powder

 

For the egg white mixture

4 egg whites

1 T. white granulated sugar

½ tsp. salt

 

Grease and line an 8×8-inch (20x20cm) baking pan with parchment paper. Leave an overhang of parchment paper making it easy to lift out the cake after baking Separate the eggs. Yolks in one bowl and whites in another. Add sugar and vanilla extract to the bowl with the yolks. Beat until the mixture turns pale and creamy (about 4 to 5 minutes). Pour in the cooled melted butter and mix for 1 minute on low speed. Sift in the flour and unsweetened cocoa powder. Beat or whisk to combine. Slowly pour in the milk while beating the mixture and until just combined. Set the bowl aside. Preheat the oven now to 325° F / 170°C (150°C if you are using a fan assisted oven). Rinse out and dry the whisk or beaters (if you were using for the yolk mixture). Beat the egg whites on medium speed for 1 minute. Then add in the 1 T. white granulated sugar and salt. Continue beating for about 4 minutes. When the beaters are lifted from the bowl, the whites should now form stiff peaks. Be careful not to overbeat the egg whites past this stage. Or the result will be curdled egg whites. Combine the egg yolk mixture with the egg white mixture. Use a spatula to transfer the beaten egg whites to the yolk mixture. Fold the beaten whites (½ of the mixture at a time) gently into the yolk mixture with a spatula. Don’t worry if you see a few specks of egg white on the surface. You don’t want to overbeat it. The mixture will look thin and quite runny even as you pour it into the baking pan. This is also perfectly normal.

Cuban Style Flatbread

Cuban Style Flatbread

Cuban Style Flatbread

 

1 T. active dry yeast

2 tsp. sugar

1 1/4 cups warm water

3 1/2 cups of sifted flour (all-purpose)

2 tsp. sea salt

1/4 cup bacon fat, soft or melted

 

Dissolve yeast and sugar in water in mixer bowl. When bloomed or when it demonstrates action, add salt and small amount of flour, mixing slightly to incorporate. Add melted fat and remaining flour. Mix with dough hook on medium speed of the  mixer for about 4 minutes. Place in a lightly greased bowl and cover until doubled, approximately 1 hour. Remove dough to floured surface and scale to desired size. We use 1 1/2 ounces per serving). Scale and place dough balls on floured surface and rest 10-15 minutes. Shape into desired shape–we rolled into an oblong shape. Meanwhile preheat grill pan over medium high heat, without oil. Place shaped dough onto grill to brown, about 30-60 seconds per side. Remove and serve or hold for service. Reheat for service with a drizzle of EVOO and sea salt.

Marisa McClellan’s Cherry Butter

Marisa McClellan’s Cherry Butter

Marisa McClellan’s Cherry Butter

 

3 pounds (1.4 kilos) sweet cherries

2 cups (400 grams) sugar

Juice of 1 lemon

 

Pit the cherries. Wash four small jam jars and their lids in hot soapy water and rinse well. Set aside to air dry. Place the cherries and 1 1/2 cups (300 grams) in a large pot. Set over medium-high heat and bring to a boil, stirring occasionally. Reduce the heat so that the mixture simmers and let the mixture cook for 60 minutes, stirring every 15 minutes or so. After an hour, the mixture will be reduced and a deep wine color. Take off the heat and purée thoroughly (taking care not to burn yourself with any splatters) with an immersion blender. When the mixture is velvety smooth, taste it – if it needs more sugar, add some of the reserved sugar and stir well. Then stir in the lemon juice. Return the pot to the stove and place over medium heat. The butter will start sputtering pretty quickly. Let it cook for another minute or so, until the butter is thick and spreadable (remember that it will thicken and set more as it cools). Pour the boiling hot butter into the prepared jars, filling them up as far as you can. Wipe the rims, if necessary, then screw on the lids and turn the jars upside down to cool completely. The jam will keep, unopened, for at least 6 months.

Breakfast Pigs in a Blanket

Breakfast Pigs in a Blanket

Breakfast Pigs in a Blanket

 

8 breakfast sausage links

1 cup pancake mix

3/4 cup milk

1 egg

2 T. vegetable oil

Maple syrup for serving

 

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Cook the breakfast sausage links according to package instructions until slightly browned but not fully cooked. Set aside to cool. In a medium bowl, combine pancake mix, milk, egg, and vegetable oil. Stir until just combined; the batter should be slightly lumpy. Take a spoonful of batter and spread it out on the prepared baking sheet into an oval shape. Repeat this process for the remaining batter, making sure to leave some space between each one. Place a sausage link at the edge of each pancake oval and roll up, ensuring the sausage is fully encased. Bake for 12-15 minutes, or until the pancakes are golden brown and sausages are cooked through. Serve warm with maple syrup for dipping.

Easy Air Fryer Cheeseburger Egg rolls

Easy Air Fryer Cheeseburger Egg rolls

Easy Air Fryer Cheeseburger Egg rolls

 

1 T. olive oil to cook the ground beef

1 pound ground beef

¼ cup yellow onion diced

⅓ tsp. salt

⅓ tsp. ground black pepper

⅓ tsp. garlic powder

1 tsp. Worcestershire sauce

½ cup ketchup

½ cup pickles diced

½ cup cooked bacon crumbles

4 slices American cheese

12 egg roll wraps

½ cup water cold

½ tsp. olive oil for brushing egg rolls

 

1 cup mayonnaise

½ cup ketchup

1 tsp. Worcestershire sauce

½ tsp. smoked paprika

⅓ tsp. ground black pepper

½ tsp. garlic powder

 

Make the dipping sauce: To a small bowl, mix together the mayo, ketchup, Worcestershire sauce, smoked paprika, black pepper and garlic power. Cover and chill in the refrigerator while you make the cheeseburger egg rolls. Make the egg roll filling: To a medium skillet, add the olive oil, ground beef, and onions. Cook over medium heat breaking up the ground beef into crumbles until the ground beef is no longer pink and the onions are soft – about 10 minutes. Add in the salt, pepper, garlic powder, Worcestershire sauce, ketchup, pickles, bacon crumbles, and cheese, then stir until well blended and the cheese has melted. Let simmer for about 3 minutes, stirring occasionally, until the filling has thickened. Remove from heat. Preheat air fryer to 380 degrees Fahrenheit and set the timer for 10 minutes. Lay an egg roll wrapper out flat and rub some water on the outer edges. Add 2 T. of the beef mixture to the middle of the wrapper. Roll the egg wrapper up folding the bottom corner over the beef, then fold the outer left and right edges in, and then roll up the egg roll. Brush the outside of the egg rolls with olive oil. Add the egg rolls to the air fryer in a single layer and air fry for 8 to 10 minutes, until brown and crispy. Flip the egg rolls halfway through. Remove the egg rolls from the air fryer, let cool, then enjoy with some dipping sauce.

Garlic Herb Butter Sirloin Steak

Garlic Herb Butter Sirloin Steak

Garlic Herb Butter Sirloin Steak

 

2 sirloin steaks, about 1-inch thick

Salt and freshly ground black pepper to taste

2 T. olive oil

4 T. unsalted butter

3 cloves garlic, minced

1 T. fresh rosemary, finely chopped

1 T. fresh thyme, finely chopped

1 T. fresh parsley, finely chopped

 

Season the steaks generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the steaks and cook until they reach your desired doneness, about 4-5 minutes per side for medium-rare. Remove the steaks from the skillet and set aside. In the same skillet, reduce the heat to low and add the butter and garlic. Cook for 1-2 minutes, until the garlic is fragrant. Stir in the rosemary, thyme, and parsley, and cook for another minute. Spoon the garlic herb butter over the steaks. Let the steaks rest for a few minutes before serving.

Rhubarb Coffee Cake

Rhubarb Coffee Cake

Rhubarb Coffee Cake

 

8 ounces fresh Rhubarb, 1/4″ dice

2 cups granulated sugar

1/2 cup (1 stick) butter

2 eggs, large

2 cups AP flour

1 tsp. baking soda

1 tsp. cinnamon ground

1/4 tsp. salt

1 cup buttermilk, room temp

1 tsp. vanilla

 

Set oven rack in center of oven; preheat 350ºF. Choose pan. 13×9″, 9″x 2″ round. Grease bottom. Flour and shake out excess or line bottom after greasing with parchment paper cut to fit. Leave sides ungreased. Set pan aside. Cover chopped rhubarb with sugar and set aside. Beat the butter and remaining 1 1/2 cups sugar in large mixer until well combined and creamy. Add eggs one at a time, until fluffy. Set aside Sift flour, soda, cinnamon and salt together. Add to creamed mixture, ALTERNATING with buttermilk, beginning and ending with flour. On slow speed, mix just to combine. Fold in rhubarb, sugar mixture. Add vanilla. Pour into prepared pan. Bake 35-40 minutes or until toothpick comes out clean. Cool in pan 30 minutes before removing. Or cut and serve from pan. To Glaze: Whisk together 1/2 cup confectioner’s sugar and juice from 1/2 lemon. working out lumps as you go and making it almost clear. Remove warm cake from pan. Discard paper bottom; place cake on serving plate. While cake is still hot, brush glaze over top of cake. Continue cooling cake.

Rhubarb Parsley Syrup

Rhubarb Parsley Syrup

Rhubarb Parsley Syrup

Makes 4 (half-pints/250 ml) jars

 

11/2/ pounds/680 g rhubarb stalks, roughly chopped

3 cups/710 ml filtered water

1/2 cup packed parsley leaves and stems

11/2 cups/510 g honey

2 T. bottled lemon juice

 

Prepare a boiling water bath and 4 half-pint/250 ml jars.  Combine chopped rhubarb, parsley, and filtered water in a medium pot. Bring to a boil and let simmer for 15 minutes until the parsley has wilted and the rhubarb is soft enough to be easily mashed with a wooden spoon. Place a fine mesh sieve over a large bowl and strain the rhubarb and its juice through the sieve. Let it drip undisturbed. Do your best to resist the urge to press the pulp to help it release its liquid as this will result in cloudy syrup.   Return the strained juice to the pan. Add the honey and lemon juice and bring to a boil. Skim any foam that appears on the top.  Pour the hot syrup into the prepared jars, leaving a 1/2 inch of headspace. Wipe the rims, apply the lids and rings, and process in a hot water bath for 10 minutes.

 

. Beverages:
  • Rhubarb Soda: Mix it with sparkling water or club soda for a refreshing drink. A suggested ratio is one part syrup to three parts club soda.
  • Cocktails and Mocktails:
    • Rhubarb Margarita: Replace the usual simple syrup in a margarita recipe with rhubarb parsley syrup.
    • Rhubarb Bellini: Use the syrup as a substitute for peach puree in a Bellini, adding sparkling wine like Champagne, Prosecco, or Cava.
    • French 75: Swap out the strawberry puree with rhubarb syrup in a French 75 cocktail.
    • Gin and Tonic: Add a splash of rhubarb parsley syrup to your gin and tonic for a unique twist.
    • Other Cocktails: Experiment with substituting the syrup in your favorite cocktails that typically use simple syrup.
  • Other Drinks:
    • Stir it into fresh-squeezed lemonade.
    • Flavor iced tea with it.
    • Create Italian sodas by mixing with club soda. 
2. Food:
  • Desserts:
    • Drizzle over vanilla ice cream or yogurt.
    • Pour it over cakes to add moisture and flavor.
    • Drizzle over pancakes or waffles.
    • Enhance whipped cream and crepes with a drizzle.
    • Add to fruit salad for color and flavor.
  • Breakfast:
    • Drizzle over oatmeal.
    • Top pancakes or waffles.
  • Other:
    • Drizzle over fresh cut fruits. 
Pan-Fried Pork Chops with Mashed Potatoes and Green Beans

Pan-Fried Pork Chops with Mashed Potatoes and Green Beans

Pan-Fried Pork Chops with Mashed Potatoes and Green Beans

 

4 T. butter, divided

6 pork rib chops

11⁄4 tsp. salt, divided

11⁄4 tsp. pepper, divided

1⁄4 cup chopped onion

3⁄4 cup chicken broth

1 T. Dijon mustard

1⁄4 cup chopped fresh chives, divided

2 T. chopped fresh parsley, divided

2 lb Yukon gold potatoes, peeled and cubed

1⁄2 cup whole milk

1 lb fresh green beans, trimmed

2 tsp. minced garlic

 

For Pork Chops: Melt 1 T. butter in a large nonstick skillet over medium heat. Season pork chops evenly with 1⁄2 tsp. salt and 1⁄2 tsp. pepper. Add pork chops to skillet; cook 7 minutes per side or until done. Remove pork chops from pan, and keep warm. Add onion to pan; cook 3 minutes or until tender. Add broth. Bring to a boil, and cook 3 minutes or until reduced to about 1⁄2 cup. Stir in mustard, 1 T. chives, 1 T. parsley and 1⁄4 tsp. pepper.  For Potatoes: Place potatoes in a large saucepan; add water to cover. Bring to a boil; simmer 10 minutes or until tender. Drain. Return potatoes to pan. Add milk, 2 T. butter, 3 T. chives, 1 T. parsley, 1⁄2 tsp. salt and 1⁄4 tsp. pepper; mash.  For Green Beans: Melt remaining 1 T. butter in a large skillet over medium-high heat. Add green beans, garlic, 1⁄4 tsp. salt and 1⁄4 tsp. pepper. Sauté 5 to 7 minutes or until tender.

Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie

 

4 T. butter

3 stalks celery, finely chopped

3 medium carrots, peeled and finely chopped

1 cup finely chopped onion

1⁄3 cup flour

2 cups chicken broth

1 cup heavy cream

2 cups chopped cooked chicken (or rotisserie chicken)

½ cup frozen green peas, thawed

1 tsp. ground thyme

1 tsp. salt, ½ tsp. pepper

1 refrigerated pie crust, softened as directed on box

 

Preheat oven to 400 degrees. Heat butter in a large skillet over medium-high heat. Add celery, carrot and onion; cook, stirring often, 7 minutes or until tender. Add flour; stir until smooth. Add chicken broth; bring to a boil, stirring constantly. Reduce heat, and stir in cream. Cook, stirring frequently, 5 minutes or until thickened. Stir in chicken, peas, thyme, salt and pepper. Pour chicken mixture into a 9-inch deep-dish pie plate coated with cooking spray. Unroll pie crust on a work surface. Cut small slits in center to vent, and place over filling. Fold edges under.  Bake 30 minutes or until crust is lightly browned and filling is bubbly. Cool 10 minutes before serving.

Shrimp and Grits

Shrimp and Grits

Shrimp and Grits

2 cups quick-cooking grits

1 cup freshly shredded Parmesan cheese

6 T. butter, divided

1 tsp. garlic salt

6 slices bacon, chopped

1 large green bell pepper, chopped

1 large red bell pepper, chopped

3 cloves garlic, minced

2 tsp. Creole seasoning

1 cup dry white wine (or use chicken broth)

2½ lb. peeled and deveined medium shrimp

2 T. fresh lemon juice

4 green onions, chopped

 

Cook grits according to package directions. Stir in Parmesan, 4 T. butter and garlic salt. Cook bacon in a large nonstick skillet over medium heat 5 to 6 minutes or until crisp. Remove bacon with a slotted spoon, reserving drippings in skillet. Drain on paper towels. Add remaining 2 T. butter to skillet over medium heat. Add bell peppers, garlic and Creole seasoning; cook 2 minutes. Add wine (or broth); cook 2 minutes or until wine almost evaporates. Increase heat to medium-high. Add shrimp and cook 3 minutes or just until shrimp turn pink. Stir in lemon juice; sprinkle with green onions. Serve shrimp mixture over grits; sprinkle with bacon.

Creamy Onion Soup

Creamy Onion Soup

Creamy Onion Soup

This light and creamy onion soup gets its texture from oat or almond milk. Or, if you want a more indulgent treat, you could stir in a little half-and-half at the end to enrich the soup. Either way, this oniony soup is delicious and satisfying, especially with its roasted onion rings on top.

 

7 large onions

2 T. olive oil

1 T. thyme leaves (or 1 ¥2 tsp. dried), plus more for garnish

2 tsp. kosher salt, plus more for seasoning

1/2 tsp. freshly ground black pepper, plus more for seasoning

1 or 2 fresh thyme sprigs

4 cups low-sodium chicken or vegetable broth

1 tsp. unsalted butter

1 cup plain unsweetened oat or almond milk

 

Sauté the onions: Chop 6 of the onions (to make about 6 cups of chopped onions). Heat 1 T. of the olive oil in a large (at least 6-quart) soup pot over high heat. Add the chopped onions, the thyme leaves, 1 ¥2 tsp. of the salt, and the pepper. Cook, stirring, until the onions begin to soften, about 10 minutes. Reduce the heat to low and continue to cook the onions until they are golden and caramelized, stirring often to prevent them from burning and sticking to the pot, adding 1 to 2 T. of water as needed. This should take 30 to 35 minutes.   Roast the onion rings: Preheat the oven to 375°F. Peel the remaining onion and cut it into four Va-inch rounds. Line a baking sheet with parchment paper. Brush both sides of the onion rounds with the remaining 1 T. olive oil and season generously with salt and pepper; scatter on the thyme sprigs. Roast the onion rounds until tender and golden, 30 to 35 minutes. Discard the thyme sprigs.  Make it soup: Add the broth to the pot with the onions, then add the butter and remaining V2 tsp. salt. Bring the soup to a boil over high heat, reduce the heat to medium, and simmer until the onions have absorbed a bit of the liquid, about 10 minutes. Add the milk and stir to incorporate, then use an immersion blender to puree until smooth (or transfer in batches to a stand blender or food processor), 30 to 45 seconds. Season to taste with more salt and pepper. Serve the soup: Divide the soup among 4 bowls, top each bowl with a roasted onion round, then garnish with the remaining thyme leaves. Serve hot.

 

Serving: 1 2/3 C.

Calories 226

Fat 10.6g

Fiber 4.6g

Creamy Baked Macaroni and Cheese

Creamy Baked Macaroni and Cheese

Creamy Baked Macaroni and Cheese

 

2 cups elbow macaroni

2½ cups shredded Cheddar cheese, divided

2 cups small curd cottage cheese

1 (8-oz) carton sour cream

1 egg, beaten

1 tsp salt

½ tsp pepper

2 T. butter, cut into small pieces

 

Preheat oven to 350°F. Cook macaroni according to package directions. Stir together macaroni, 2 cups Cheddar, cottage cheese, sour cream, egg, salt, and pepper in a large bowl. Spoon into a lightly greased baking dish; dot with butter. Sprinkle with ½ cup cheese. Bake, uncovered, 45 minutes.

Garlic-and-Herb Beef Roast and Potatoes

Garlic-and-Herb Beef Roast and Potatoes

Garlic-and-Herb Beef Roast and Potatoes

 

1 lb beef rump roast, trimmed and cut into 2-inch pieces

1 tsp olive oil

3 cloves garlic, peeled and halved

2 T. chopped fresh parsley

2 tsp chopped fresh chives

2 tsp chopped fresh thyme

¼ tsp salt

⅓ cup low-sodium beef broth

1 cup cubed organic potatoes

1 large carrot, sliced

1 stalk organic celery, chopped

 

Cook beef in hot oil in a large skillet over medium-high heat 8 minutes or until well browned. Transfer beef to a 4-quart slow cooker; add garlic and next 5 ingredients. Sprinkle with desired amount of freshly ground pepper. Cover and cook on LOW 5 hours. Stir in potatoes, carrot, and celery; cover and cook on LOW 2 hours longer or until meat and vegetables are tender.

Dark Chocolate Cake

Dark Chocolate Cake

Dark Chocolate Cake

 

1¾ cups all-purpose flour

2 cups sugar

¾ cup unsweetened baking cocoa

2¼ tsp baking soda

½ tsp baking powder

1 tsp salt

1 cup sour cream

½ cup vegetable oil

1 T. vanilla extract

2 large eggs

1 cup hot water

2 tsp instant coffee powder

 

Preheat oven to 350°F. Grease and flour a 13- x- 9-inch pan. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl. Beat sour cream, oil, vanilla, and eggs using a handheld mixer or an electric mixer fitted with paddle attachment. Combine water and instant coffee in a separate bowl. Alternately beat dry ingredients and coffee mixture into egg mixture, beginning and ending with dry ingredients until just blended, scraping sides of bowl as needed. Pour batter into prepared pan. Bake 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool. Frost with Chocolate Buttercream recipe.

Rich and Creamy Banana Pudding

Rich and Creamy Banana Pudding

Rich and Creamy Banana Pudding

 

1¼ cups sugar

½ cup all-purpose flour

½ tsp salt

4½ cups milk

8 large egg yolks

3 T. butter

1 tsp vanilla extract

1 (12-oz) box vanilla wafer cookies

8 bananas, sliced

1 (16-oz) carton frozen whipped topping, thawed

Garnish: crumbled vanilla wafers

 

Whisk together sugar, flour and salt in a medium saucepan. Whisk together milk and egg yolks in a medium bowl; add to sugar mixture, whisking until smooth. Cook over medium heat, stirring constantly, 8 to 10 minutes or until very thick. Remove from heat; whisk in butter and vanilla until butter is melted. Layer half of cookies, half of custard, and half of bananas in a 3-quart baking dish; top with remaining cookies and custard.

Cover tightly with plastic wrap, and chill at least 4 hours or up to 2 days. Top with remaining bananas and whipped topping before serving. Garnish with crumbled vanilla wafers, if desired.

Orange Muffins with Orange Glaze

Orange Muffins with Orange Glaze

Orange Muffins with Orange Glaze

 

2½ cups all-purpose flour

1/3 cup sugar

1 T. baking powder

1 T. minced fresh thyme

½ tsp. salt

¾ cup milk

¼ cup butter, melted

2 tsp. orange zest

½ cup fresh orange juice

2 large eggs

½ cup confectioners’ sugar

1 T. fresh orange juice

 

Preheat oven to 375°F. In a large bowl, whisk together flour, granulated sugar, baking powder, thyme, and salt. In a small bowl, combine milk, melted butter, orange zest, orange juice, and eggs, stirring with a whisk until well blended. Add milk mixture to flour mixture, stirring just until combined. Spoon batter into a muffin pan that has been filled with paper liners or sprayed with cooking spray and dusted with flour. Bake for 15-20 minutes, or until a toothpick inserted in center comes out clean. In a small bowl, whisk confectioners sugar and 1 T. orange juice until smooth. Drizzle glaze over hot muffins, and serve warm.

Shredded Cabbage Salad

Shredded Cabbage Salad

Shredded Cabbage Salad

 

1 lb green cabbage, finely shredded

3 T. olive oil

¼ cup white wine vinegar

1 T. dried oregano

1 tsp freshly ground black pepper

1 tsp salt

 

Finely shred the cabbage using a food processor, knife, mandolin, or vegetable peeler.  Add the olive oil, white wine vinegar, oregano, freshly ground black pepper, and salt to a bowl large enough to comfortably fit all the shredded cabbage. Mix well. Add the shredded cabbage and massage it into the vinaigrette with clean hands. This helps to soften and flavor it. Serve the salad immediately, or set aside for at least an hour allowing the cabbage to marinate even longer in the vinaigrette.

Winter Toast

Winter Toast

Tahini + Banana + Cardamom + Honey

Combine 1 part honey with 2 parts tahini, and spread it on toast. Top it with banana slices, sprinkle with a very, very small pinch of cardamom, and (optionally) top with a little more honey and/or coarse sugar to make it extra sweet and pretty.

 

Labneh + Banadurah Harrah (Lebanese Salsa)

Not much explanation necessary: smear some labneh, then smear some banadurah harrah.

 

Roast Squash + Pistachios + Honey + Cinnamon + Cream Cheese

If you like pumpkin pie, you’ll like this toast. If you don’t like pumpkin pie, you’ll like this toast. Slice your squash of choice (pictured here: mini kabocha) into 1/2-inch slices and roast at 400° F until soft on the inside and a little crispy on the outside. Spread cream cheese on toast, top with roast squash, drizzle with honey, and finish with finely chopped pistachios and a sprinkle of cinnamon.

 

Cilantro + Feta + Olive Oil + Sliced Red Onions

Thinly slice or crumble feta on toast, top with a big heap of cilantro (or parsley, mint, or basil), a few thin slices of red onion, and a drizzle of extra virgin olive oil. If there’s one thing I’ve learned from my mother and grandmother, it’s that you can eat leafy herbs in a salad-like-quantity (not much sprinkling going on around here).

 

Labneh + Za’Atar + Red Pepper Flakes + Olive Oil

This is another easy one. Simply spread some labneh, sprinkle liberally with za’atar and a pinch of crushed red pepper, and drizzle with extra virgin olive oil.

 

 

Crumbly Cheese + Caraway + Green Onions + Cucumber

Combine your favorite crumbly cheese with caraway seeds (or make gubta mtumarta / buried cheese), crumble on toast, and top with chopped green onions and sliced cucumber.

Everything but the Bagel Omelet

Everything but the Bagel Omelet

Everything but the Bagel Omelet

 

½ tsp. unsalted butter

2 large eggs

1 tsp. bagel seasoning

1 oz. cooked bacon, chopped

2 oz. deli turkey, chopped

2 tsp. sun-dried tomatoes, chopped

2 T. cream cheese

 

Prepare the sun-dried tomatoes, turkey, and bacon. Divide the cream cheese into small pieces. Set aside. Melt the butter in a small skillet or omelet pan over low heat. Whisk the eggs in a small bowl with the bagel seasoning until frothy. Pour the eggs into the skillet. When the egg begins to cook add the bacon, turkey, tomatoes, and cream cheese to one side of the omelet. Fold the other side of the omelet over the filling and continue cooking to warm the filling and melt the cream cheese. Carefully flip the omelet to warm the other side if necessary. Serve with a garnish of fresh herbs such as chives, basil, or thyme if desired.

Creamed Green Cabbage

Creamed Green Cabbage

Creamed Green Cabbage

 

1½ lbs green cabbage

2 oz. butter

1¼ cups heavy whipping cream

salt and pepper, to taste

½ cup (¼ oz.) fresh parsley, finely chopped

1 T. lemon zest

 

Shred the cabbage using a food processor or, slice it thinly using a sharp knife. Melt the butter in a large, frying pan over medium-high heat. Add the cabbage and sauté for a few minutes, or until soft and golden brown. Add the heavy whipping cream and stir to combine. Reduce the heat to medium-low and simmer uncovered for 3-5 minutes, or until the cream is reduced and texture is creamy. Season with salt and pepper to taste. Add the parsley and lemon zest just before serving

BLTA Lettuce Wraps

BLTA Lettuce Wraps

BLTA Lettuce Wraps

 

6 oz. bacon in slices

2 T. mayonnaise

2 oz. (1½ cups) lettuce (2 leaves per serving)

½ (3½ oz.) avocado

1 (4 oz.) tomato, in slices

salt and pepper

 

In a large skillet over medium heat, fry the bacon until crispy, about 5 minutes. Set aside on a paper towel–lined plate to cool. When cool enough to handle, cut each strip in half crosswise. Squeeze a line of mayonnaise onto each of the lettuce leaves. Top each leaf with a half-slice of tomato, 3 half-slices of bacon, and a slice of avocado. Season to taste with salt and pepper and enjoy!

Low Carb Huevos Rancheros

Low Carb Huevos Rancheros

Low Carb Huevos Rancheros

 

½ cup olive oil

1 (4 oz.) white onion, minced

2 garlic cloves, minced

2 fresh jalapeños, minced

2 cups (1 lb) crushed tomatoes

2 tsp salt, or to taste

1 tsp pepper, or to taste

8 eggs

½ cup shredded queso fresco

4 T. fresh cilantro, chopped

1 (7 oz.) avocado, sliced

 

Heat one third of the oil in a saucepan over medium heat. Add the jalapeños cooking until they becomes slightly tender. Then add the onion and garlic, and cook stirring until the onions start to become translucent. Pour in the tomatoes and lower the heat. Simmer covered until the tomato is cooked through and the mixture has reduced to a thick sauce. Season with some of the salt and pepper to taste, remove it from the heat and set aside. Heat the remaining oil over medium temperature in a frying pan. Fry the eggs one at a time until the white has set and the egg has a crispy edge and runny yolk. Sprinkle the eggs with a bit of salt and pepper. Serve the eggs on the tomato sauce, and garnish with the queso fresco and cilantro. Serve with avocado on the side