Jean-Georges Vongerichten’s Squash Toast

Jean-Georges Vongerichten’s Squash Toast

Jean-Georges Vongerichten’s Squash Toast

 

1 2 1/2- to 3-pound kabocha or butternut squash, peeled, seeded and cut into pieces 1/8- to 1/4-inch thick

3/4 cup extra-virgin olive oil

1/2 tsp. dried chile flakes, more to taste

3 tsp. kosher salt

1 yellow onion, peeled and thinly sliced

1/4 cup apple cider vinegar

1/4 cup maple syrup

4 slices country bread, 1-inch thick

1/2 cup ricotta

Coarse salt

4 T. chopped mint

 

Heat the oven to 450. Combine the squash, 1/4 cup olive oil, chile flakes and 2 tsp. of salt in a bowl and toss well. Transfer the mixture to a parchment-lined baking sheet and cook, stirring once, until tender and slightly colored, about 15 minutes or a little longer. Remove from the oven. Meanwhile, heat another 1/4 cup olive oil over medium-high heat, add the onions and remaining tsp. salt and cook, stirring frequently, until the onions are well softened and darkening, about 10-15 minutes. Add the vinegar and syrup, stir and reduce over medium-low heat until syrupy and broken down, 10-15 minutes; the mixture should be jammy. Combine squash and onions in a bowl and smash with a fork until combined. Taste for seasoning. Add the remaining oil to a skillet over medium-high heat. Working in batches if necessary, add bread and cook until just golden on both sides, less than 10 minutes total; drain on paper towels. Spread cheese on toasts, then top with the squash-onion mixture. Sprinkle with coarse salt and garnish with mint. Alternatively, boil penne or rigatoni in lightly salted water, setting aside 1-2 cups of starchy pasta water towards the end. Toss the cooked pasta with the squash-onion mixture, thinning it with pasta water until you get the desired thickness and top with grated Parmesan cheese. The amount of squash and onions above will make enough “sauce” for 4-6 portions. If you go the pasta route, you can leave off the ricotta and mint.

Beans with Lardons and Sage

Beans with Lardons and Sage

Beans with Lardons and Sage

 

1/2 pound (1 1/4 cups) dried beans such as flageolet, Jacob’s Cattle or cannellini

2 ounces smoked slab bacon, cut into 1/2-inch cubes (1/2 cup cubed)

1 (28-ounce) can plum tomatoes, drained and chopped (about 2 cups diced)

8 leaves fresh sage

8 cloves garlic, peeled

2 dried bay leaves

1 tsp. coarsely ground black pepper

1 tsp. salt

 

Sort the beans to remove any stones. Place them in a bowl and add cold water to cover by 3 inches. Soak overnight, changing the water once or twice. The next day, boil a small pot of water, add the bacon and blanch 10 minutes. Drain and reserve. Drain the beans and place in a large pot. Add the bacon, tomatoes, sage, garlic, bay leaves and pepper. Mix well. Add about 8 cups cold water (to cover the beans by 3 inches) and bring to a boil. Reduce the heat to a simmer, cover and cook, stirring occasionally and adding water if necessary, until the beans are very tender, 3 to 3 1/2 hours. Serve in a warm bowl.

Jammy Eggs in Toast Cups

Jammy Eggs in Toast Cups

Jammy Eggs in Toast Cups

 

4 slices of bread, crusts removed (white bread or sourdough works best here)

1 T. unsalted butter, olive oil, or avocado oil, for greasing

4 eggs

Salt and pepper

1/2 cup shredded cheese (I use Cheddar or Swiss)

1/4 cup sliced green onions

Avocado slices, fresh sprouts, and sour cream or salsa

 

Preheat the oven to 3 75 °F. With a rolling pin, roll over each slice of bread to flatten it out and make it pliable. Brush or spray each muffin tin with butter or oil. Gently place and press a slice of flattened bread into each muffin bin. Crack an egg into each crust, sprinkle with some salt and pepper, and top with shredded cheese and sliced green onions.  Place the muffin tin in the oven and bake for 12 to 15 minutes or until the eggs are done to your preference. Cooking longer will produce more of a hard-boiled egg texture. Remove the muffin tin from the oven and let the muffins cool for a few minutes. Serve with avocado slices, fresh sprouts, and dollops of sour cream or salsa.

Pear and Cardamom Cobbler

Pear and Cardamom Cobbler

PNW Pear and Cardamom Cobbler

For the Biscuit Dough 1½ cups all-purpose flour ½ cup coconut sugar (or granulated) 2 tsp. baking powder ½ tsp. salt 1 tsp. ground cardamom 8 T. (1 stick) cold unsalted butter, diced 1 egg, cold ¾ to 1 cup heavy cream, cold For the Cobbler ¼ cup brown sugar 2 tsp. ground cardamom 2 to 3 ripe pears, cored and sliced 1 T. cold unsalted butter, diced Powdered sugar, for garnish, or serve with vanilla bean ice cream

Preheat the oven to 35O°F. To prepare the dough, whisk together the flour, sugar, baking powder, salt, and cardamom in a large bowl. Cut in the diced butter with a pastry cutter or fork or even your fingers until the flour mixture is crumbly. Once the butter is cut into the flour mixture, stir in the egg and ¾ cup heavy cream, just until nicely blended. Add the additional ¼ cup cream if your mixture hasn’t reached dough consistency. Press the dough into the bottom of a greased 9-by-l 3-inch baking dish or a 9-inch round cake pan. To prepare the cobbler, mix together the brown sugar and cardamom in a small bowl. Place the pear slices over the dough in the baking dish or cake pan and sprinkle the brown sugar and cardamom evenly over the top. Place the butter over the pears. Bake for 2 5 to 3 0 minutes, or until the cobbler is golden brown. Remove it from the oven and let it cool slightly before serving. Garnish with powdered sugar or serve with vanilla bean ice cream.  Note: I used Bose pears for my cobbler, but you can use any type of pear you’ve got on hand or find at your farmers’ market. Cardamom is most fragrant and flavorful when it’s fresh. If your cardamom has been in your pantry longer than 6 months, you may want to use a tsp. more in the cobbler or purchase a fresh bottle of cardamom. There is nothing like fresh cardamom in a baked recipe

Lemon Stinging Nettle Cake

Lemon Stinging Nettle Cake

Lemon Stinging Nettle Cake

 

2 cups (100g) packed raw young nettle leaves (use the top 4-6 leaves)

¾ cup (200g) butter at room temperature

¾ cup (150g) granulated sugar

3 large eggs

2 tsp. vanilla extract

zest and juice of ½ lemon

2 cups (250g) all-purpose (plain) flour

2 tsp. baking powder

½ tsp. salt

FOR THE LEMON BUTTERCREAM:

⅔ cup (150g) butter at room temperature

2 ½ cups (300g) powdered icing sugar

Zest and juice of ½ a lemon

 

Preheat oven to 325°F / 170°C. Grease and line two 7” (18cm) round cake tins. Using rubber gloves, carefully wash the stinging nettle leaves and remove any stems. Place in a pan of boiling water and boil for 3-4 minutes. The sting will be removed with the boiling. Rinse under cold water, drain and puree with a stick blender (note: if you’re struggling to puree it, add the lemon juice at this stage). Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the pureed nettles, vanilla, zest and lemon juice. Sift in the flour, baking powder and salt and stir to gently combine. Spoon the mixture into the prepared tins, push to the edges and level, then bake for 25 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tins and then turn onto a wire rack to cool completely before icing. For the Lemon Frosting: In a large bowl, cream the butter until fluffy. Add in the icing sugar and beat. Beat in the zest and a little of the lemon juice. Add more lemon juice to make it a frosting consistency and beat again. Store in the fridge until ready to use.  Spread a little of the buttercream between the layers of the completely cooled cakes and sandwich together. Cover the cake in the remaining buttercream and decorate with blackberries and lemon zest.

OAMC Buttermilk Biscuits

OAMC Buttermilk Biscuits

OAMC Buttermilk Biscuits

Biscuits are one of those rare things that actually improve when frozen (pie dough and cookie dough also fall into this category). It’s likely about the butter. For this recipe, we use the grated frozen butter method. This technique suspends little butter flakes throughout the dough, which rise and create flaky pastry during cooking. Freezing the dough before baking ensures the fat and milk solids stay put (essential for creating a flaky result).

21/2 pounds self-rising flour (9 cups), plus more if needed

1 T. kosher salt

1 pound unsalted butter, frozen

4 cups whole (full-fat) buttermilk

Unsalted butter or jam, for serving (optional)

 

In a large bowl, stir together the flour and salt. Using the large holes of a box grater, grate the frozen butter into the flour mixture, stirring and coating the butter with flour as you grate. Once all of the butter is in, use a pastry blender to distribute the butter evenly in the flour. It should have a pebbly texture. Next, pour in the buttermilk and, using your hands, incorporate it with the flour mixture until a shaggy dough ball forms. Turn the dough out onto a well-floured work surface and, still using your hands, carefully pat it into a loaf shape, incorporating more flour as needed until the dough is not sticky and is easy to manipulate. Gently pat the dough out into an even layer about 3/4 inch thick. Using a 2½-inch round biscuit cutter, and firmly pressing straight down (without twisting the cutter), punch out as many biscuits as possible. Gather up the dough scraps and gently form into a ball. Press the dough out into a ¾-inch-thick layer and repeat to punch out more biscuits until you have about 24 total. TO FREEZE: Arrange the cut biscuit dough on a rimmed baking sheet and freeze for at least 4 hours or up to overnight for a formative freeze (see this page). Transfer to a gallon-size zip-top plastic bag, label and date, and freeze for up to 4 months. TO BAKE: Preheat the oven to 400°F. Place the biscuits, with their edges touching, on a rimmed baking sheet and top each with a small pat of butter. Bake for 10 to 13 minutes from room temperature or 14 to 16 minutes from frozen, until puffed and golden brown on top. Serve warm, with more butter or jam for spreading if you like.

Beekeeper’s Balm Cocktail

Beekeeper’s Balm Cocktail

Beekeeper’s Balm Cocktail

 

6 T. honey

1/4 cup very warm or hot water

2 cups white rum

3/4 cup freshly squeezed, lemon juice, strained

1 cup fresh lemon balm leaves, loosely packed

Club soda to top off, optional

Lemon slices, for garnish

 

Stir honey and water in a pitcher until honey is dissolved. Add the rum and lemon juice.

Add the lemon balm and muddle with a wooden spoon. Fill 8 to 10 canning jars with ice cubes. Divide the cocktail evenly among the glasses. Top with club soda if desired. Garnish with lemon slices and serve.

Spice Cake from Yellow Cake Mix

Spice Cake from Yellow Cake Mix

Spice Cake from Yellow Cake Mix

 

1 yellow cake mix box

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon allspice or cloves

 

Prepare as directed on box.

Breakfast, Lunch or Dinner Saucy Bean and Saucy Sausage Skillet

Breakfast, Lunch or Dinner Saucy Bean and Saucy Sausage Skillet

B L or D Saucy Bean and Saucy Sausage Skillet

 

12 ounces smoked andouille or spicy chicken sausage, sliced into ½ -inch coins

2 stalks celery, diced

1 large onion, diced

2 garlic cloves, minced

1 14.5-ounce can roasted diced tomatoes, with juices

1 15-ounce can pinto beans, with their liquid

1 bay leaf

1 packed T. dark brown sugar

1 T. sherry vinegar

1 tsp. ground cumin

Salt and freshly ground black pepper

4 scallions (green tops only), finely chopped

4 large eggs (optional)

Crisp toast, for serving

 

Heat a deep, 10-inch, heavy skillet over medium-high heat and sear the sausage until browned and beginning to crisp, flipping after a few minutes. Stir in the celery, onion, and garlic and turn the heat down to medium. Cook, stirring frequently, for about 5 minutes, or until the vegetables are soft and fragrant. By this point there will probably be a dark brown crust forming. Stir in the diced tomatoes, and bring to a simmer, stirring and scraping up the brown bits on the bottom of the pan. Stir in the beans with their liquid. Add the bay leaf, brown sugar, sherry vinegar, and cumin. Bring to a boil and lower the heat. Simmer gently until the liquid is slightly reduced and the mixture is hot, about 10 minutes. Taste and season, if necessary, with salt and pepper. (At this point the mixture can be cooled and refrigerated for up to 3 days. Before serving, reheat in a skillet.) Sprinkle with the scallions when serving. If you would like to serve this dish with eggs, make 4 wells in the beans with the back of a spoon and crack one egg into each. Season with salt and pepper. Put a lid on the pan and cook over medium-low heat until the whites are set. Remove and serve immediately, piled on crisp toast, if desired.

Ribeye “Diane”

Ribeye “Diane”

Ribeye “Diane”

 

4 ribeye steaks, 12-14 ounces each

Kosher salt

Freshly ground black pepper

1 T. unsalted butter

5 medium shallots, minced

2 T. Green peppercorns, preferably in brine, lightly crushed

¼ cup Brandy

2 T. Dijon mustard

Zest and juice from 1 small lemon

2 T. Worcestershire sauce

½ cup enriched veal stock

6 sprigs flat-leaf parsley, coarsely chopped

1 small bunch chives, coarsely chopped

¼ cup heavy cream

Maldon salt

 

Season the steaks on both sides with salt and pepper. Heat a cast iron skillet large enough to hold the four steaks in a single layer until it begins to visibly smoke. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan one by one in a single layer. Turn the heat on under the skillet and brown on the first side, 6-8 minutes. Resist the temptation to turn them over or move them as they cook. Turn the steaks on the second side and brown, 5-6 minutes. Remove from the heat and place the steaks on a rack to “rest” while you make your sauce. I get so many questions about knowing when a steak is “done”. It’s a tough call because every cut and piece of meat is different. The simplest way to check for doneness is to make a small incision in the thickest part of the steak. It should be a little less cooked than you would like to allow for “carry over” cooking. If using a meat thermometer, rare registers between 125 and 130 F. For medium rare, 130 F to 135 F and between 135-and 140 F for medium. Remove the excess grease from the pan where you cooked the steaks. Add the butter and shallots and cook until they are translucent, 3-5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely. Add the mustard, lemon juice and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together. Add the veal stock and reduce until decently thick, 3-5 minutes. Stir in the cream, parsley and chives. Simmer for 1 minute. Taste for seasoning. Place the steaks on four plates, top with Maldon salt and spoon the sauce over top.

Thousand Island Tomato and Bacon Salad

Thousand Island Tomato and Bacon Salad

Thousand Island Tomato and Bacon Salad

 

Thousand Island is the junk food of the salad dressing category. Yet we love it because it makes us feel fabulously American. I make Thousand Island in a fairly classic way that always tastes so much fresher and zingier than the dressing you get in a bottle. Here I pair it with tomatoes and bacon for a salad that sometimes satisfies my cravings for a Reuben sandwich with potato chips. And to that end, I also use this as a dressed vegetable component on sandwiches and burgers from time to time when I need a special kick. As for the tomatoes, I prefer to buy Sungolds (when in season), grape tomatoes, or Campari tomatoes for this salad. A giant, ripe beefsteak would be great here, too. If you want to keep this dressing vegetarian, sub in 1 T. low-sodium soy sauce for the Worcestershire.

 

4 thin bacon strips, thinly sliced crosswise

1/2 cup mayonnaise

1/3 cup ketchup

2 tsp. capers, chopped, plus 1 T. of the brine

2 tsp. gherkins, thinly sliced, plus 1 T. of the brine

8 bread-and-butter pickles, chopped, plus 1 T. of the brine

3 T. red wine vinegar

1 T. Worcestershire sauce

Freshly ground black pepper

3 pints cherry tomatoes, halved

Maldon salt

1 T. sugar

 

Place the bacon pieces in a medium skillet, add ¼ cup of water, and cook over low heat until the water cooks out and the bacon is crisp, 12 to 15 minutes. Drain the bacon on a plate lined with paper towels. (Reserve the bacon fat for another use.)  In a large bowl, whisk together the mayonnaise and ketchup. Stir in the capers and brine, gherkins and brine, pickles and brine, 2 T. of the vinegar, and the Worcestershire. Season with pepper and taste for seasoning. Arrange the tomato halves, cut-side up, on a serving platter. Season them with a light sprinkle of Maldon salt, the sugar, and the remaining T. vinegar. Drizzle with spoonfuls of the dressing and crumble the bacon over the top.

Poached Eggs on Cheddar Biscuits with Bacon and Sage

Poached Eggs on Cheddar Biscuits with Bacon and Sage

Poached Eggs on Cheddar Biscuits with Bacon and Sage

3 cups all-purpose flour, plus extra for shaping

1/2 tsp. sweet curry powder

1 ½ T. baking powder

2 tsp. sugar

2 tsp. kosher salt

2 1/2 cups heavy cream

1 cup coarsely grated sharp cheddar cheese (preferably yellow cheddar)

1 T. unsalted butter, at room temperature (optional)

 

12 thin bacon strips

20 fresh medium sage leaves

2 tsp. red wine vinegar

4 large eggs

Kosher salt and freshly ground black pepper

1 T. sherry vinegar

 

Preheat the oven to 350°F. In a large bowl, sift together the flour, curry powder, baking powder, and sugar. (Sifting not only ensures that the dry ingredients will be free of lumps but also mixes them together in advance of adding the cream. The less you mix your biscuit dough once liquid is introduced, the tenderer your biscuit will be.) Using your hands, gently work the salt, cream, and cheese into the dry ingredients just until all of the flour is mixed in with the cream. Do not overmix. Turn the biscuit dough out onto a lightly floured surface, and with floured hands, pat the dough into a 9 by 6-inch rectangle that’s 1 to 1½ inches thick. If the outside edges of the dough start to show cracks, cup the edges with your hands while pushing the dough toward its center to compress it. Lightly flour a knife and slice the rectangle into 1½- to 2-inch squares. You should have about 6 biscuits. Grease a nonstick sheet pan with the butter (or use parchment paper). Arrange the biscuits on the prepared pan, leaving some distance between them. Bake until they start to brown lightly, 15 to 18 minutes. Remove from the oven and set aside. Place the bacon strips in a large skillet (overlapping slightly if needed), add ¼ cup of water, and cook over low heat until the water cooks out and the bacon is crisp, 12 to 15 minutes. Just as the bacon is finishing cooking, add the sage leaves to the skillet and cook, stirring constantly, until the sage pales and crisps, 2 to 3 minutes. Transfer the bacon and sage to a plate lined with paper towels to drain, reserving the fat from the pan. Fill a medium-size shallow pot with about 3 inches of water and bring it to a simmer over medium heat. Add the red wine vinegar. (This will help the eggs to take shape more easily as you poach them.) Crack an egg into a small bowl and then gently drop it into the water. Repeat with another egg, leaving some distance between it and the first. Repeat until all of the eggs are added. Reduce the heat to medium-low and allow the eggs to cook until the whites are firm and completely opaque, 2 to 3 minutes. Use a slotted spoon to gently transfer the poached eggs to a kitchen towel to drain. Season them with salt and pepper. Use a knife to split 4 biscuits in half and place each bottom half on its own plate. Set a poached egg on each bottom half. Stir the sherry vinegar into the reserved bacon fat and drizzle a little of this mixture over each egg. Season with salt. Top each egg with 3 strips of bacon and some of the sage leaves. Cover with the top of the biscuits and serve right away.

Spiral Ham in the Slow Cooker

Spiral Ham in the Slow Cooker

Spiral Ham in the Slow Cooker

 

When it’s finished, the meat should be tender and almost falling off the bone, and you’ll have a great cooking liquid that can be sopped up with rice, tortillas, potatoes, bread…or egg noodles tossed with a little salt and sour cream. When the maple syrup and brown sugar, each with its own deep, sulfur-y, molasses-y flavor, combine with the cider vinegar and the mustards, they create a tangy liquid to serve with this ham. I like to think of it as a marinade that comes at the end instead of the beginning. Sign me up! I love to serve a bed of braised cabbage here, too.

 

1 (6- to 7-pound) bone-in, hickory-smoked, uncured fully cooked ham

5 medium parsnips, peeled and halved lengthwise

5 medium carrots, peeled and halved lengthwise

1 cup maple syrup

2 cups unsweetened apple juice

½ cup packed dark brown sugar

½ cup smooth Dijon mustard

½ cup grainy Dijon mustard

2 T. apple cider vinegar

Kosher salt (if needed)

 

Pour 3 cups of water into a 7-quart slow cooker. Add the ham, cut-side up, as well as the parsnips and carrots. Pour the maple syrup and apple juice over the ham, and sprinkle the brown sugar over the top. Cook on high, uncovered, for 30 to 45 minutes, then cover the slow cooker and cook on low until the ham is tender, 3 to 4 hours. Hams vary in size and tenderness, so be patient. When it’s tender, the meat should come off the bone with very little resistance. Taste a small piece for tenderness.  Transfer the ham and vegetables to a deep serving platter (reserve the liquid in the pot). Use a pair of kitchen shears or scissors to cut the slices of ham off the bone and let them fall onto the platter. Stir both kinds of mustard and the vinegar into the cooking liquid left in the slow cooker and taste for seasoning—the sauce may or may not need salt. Pour the liquid over the ham and vegetables, and serve.

Alex Guarnaschelli’s Favorite Chicken

Alex Guarnaschelli’s Favorite Chicken

Alex Guarnaschelli’s Favorite Chicken

 

2 T. Canola oil

6 chicken thighs and 6 drumsticks

2 tsp. whole cumin seeds

2 large yellow onions, thinly sliced

4 medium cloves garlic, peeled and “pressed”

1 ½ tsp. red pepper flakes

2 bay leaves

1 28-oz. can whole, peeled tomatoes

1 cup unsweetened coconut milk

1 T. freshly grated ginger

 

Brown the chicken: Heat a large skillet over high heat and add the Canola oil. Arrange the chicken on a tray in a single layer and season with salt. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the pieces to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, 5-8 minutes. Use a metal tongs to turn the chicken pieces on their second side and brown the, 3-5 additional minutes. Transfer the chicken pieces to a tray and set aside. Make the sauce and braise the chicken: Add the cumin seeds to the skillet where you cooked the chicken and stir rapidly to give them a quick roast, 10-15 seconds. Add the onions and garlic. Season with salt and cook over medium heat, stirring frequently, until they turn light brown, 5-8 minutes. Add red pepper flakes and bay leaf. Add the coconut milk and tomato. Allow the tomato to cook and all the flavors to come together, 10 minutes. Add about 1 cup of water to the skillet and arrange the chicken pieces in the sauce. Keep the heat medium low and continue cooking until the pieces are cooked through, 30-35 minutes. Stir in the ginger. Remove the bay leaves. Taste for seasoning.

Magic Custard Cake

Magic Custard Cake

Magic Custard Cake

 

1/2 cup (113g) unsalted Butter

2 cups (480ml) Milk

4 Eggs , separated

4 drops White Vinegar

1 1/4 cups (150g) Confectioner’s Sugar

1 T. (15ml) Water

1 cup (125g) Flour

1 tsp. (5ml) Vanilla Extract

extra confectioner’s sugar for dusting

 

Preheat the oven to 325°F. Lightly butter or grease a 8″x8″ baking dish. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside. Whip the egg whites and vinegar to stiff peaks. Set aside. Beat the egg yolks and sugar until light. Mix in the melted butter and the T. of water for about 2 minutes or until evenly incorporated. Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed. Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in. Pour the batter into the prepared pan and bake for 45-60 minutes or until the cake is barely jiggly in the center. If the top browns too quick before the minimum of 45 minutes, then cover the cake with aluminum foil and cook for remainder of time needed. Allow cake to completely cool before cutting and then dust with confectioner’s sugar. For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly because it’s a custard layer cake.

Chicken Paprikash’s Tomatoey Cousin

Chicken Paprikash’s Tomatoey Cousin

Chicken Paprikash’s Tomatoey Cousin

 

4 (8 ounce) skin-on bone-on chicken breasts

Salt

2 T. Canola Oil

2 Medium Yellow Onions (Thinly Sliced)

4 Large Garlic Cloves (Thinly Sliced)

1 Large Red Bell Pepper (Thinly Sliced)

3 T. Sweet Hungarian Paprika

1/2 TSP Cayenne Pepper

2 Medium Plum Tomatoes (Cored and roughly chopped)

2 C Chicken Stock

1 T. Red Wine Vinegar

 

Preheat the oven to 350°F. Position a rack in the center of the oven. Season the chicken breasts with salt. Heat the canola oil in an ovenproof medium sauté pan set over medium heat. When the oil begins to smoke lightly, after 2 to 3 minutes, remove the pan from the heat and add the chicken breasts, skin-side down. Return the pan to the heat and cook until the skin is browned, 5 to 8 minutes. Remove the chicken from the pan (you’ll use the pan again), transfer it to a plate, cover with foil, and keep warm. Add the onions, garlic, bell pepper, paprika, and cayenne to the pan you used to brown the chicken. Cook over medium heat until the onions are translucent, 5 to 8 minutes. Stir in the tomatoes, chicken stock, and vinegar and cook until the sauce comes together, 12 to 15 minutes. Taste for seasoning. Arrange the chicken breasts, skin-side up, in the sauce. Place the pan in the oven on the center rack and bake the chicken until the skin is golden brown and the juices run clear when the thickest part of a breast is pierced with the tip of a knife, 20 to 25 minutes. (Alternatively, an instant-read thermometer should read 165°F when inserted into the thickest part of the breast.) Remove the pan from the oven and let the chicken rest for 10 to 15 minutes in the sauce. SERVE: Taste the sauce for seasoning. Arrange the chicken breasts on a platter and serve topped with the sauce. Note:  Needed much longer cooking time for chicken

Five-Minute One-Bowl Arugula Salad

Five-Minute One-Bowl Arugula Salad

Five-Minute One-Bowl Arugula Salad

 

1 large lemon

3 T. extra-virgin olive oil

1 tsp. honey

3-4 cups fresh arugula

kosher salt

 

Slice the lemon into very thin rounds. Remove and discard all the seeds. Pick up the slices, a few at a time, and squeeze them over a large bowl to collect the juice. Then finely chop all the juiced lemon slices (including the rind) and add them to the bowl. Whisk the olive oil into the lemon juice in the bowl. Drizzle the honey around the sides of he bowl – do not mix it in. Add the arugula and pinch of salt and toss to coat it with the lemon-studded dressing, catching some of the honey on he leaves. Serve immediately.

Sheet Pan Pork Chops with Spicy Brussels Sprouts

Sheet Pan Pork Chops with Spicy Brussels Sprouts

Sheet Pan Pork Chops with Spicy Brussels Sprouts

 

16–18 Brussels sprouts, ends trimmed, quartered (about 12 oz)

2 T. extra-virgin olive oil

2 T. sugar

½ tsp red pepper flakes

½ tsp pumpkin pie spice

Kosher salt, to taste

4 (1½-inch-thick) single-bone pork rib chops (about 2 lb)

Freshly ground black pepper, to taste

2 T. Dijon mustard

1 T. balsamic vinegar

 

Preheat oven to 425°F. Place a heavy-gauge sheet pan on center rack of oven.

In a medium bowl, toss Brussels sprouts, oil, sugar, red pepper flakes, pumpkin pie spice and salt. Season both sides of pork with salt and pepper. Remove sheet pan from oven. Use tongs to arrange pork in a single layer; sprinkle Brussels sprouts around pork (save bowl). Return pan to oven. Reduce heat to 375°F; cook 18–20 minutes or until pork registers 155°F–160°F on a meat thermometer. In same bowl used to mix Brussels sprouts, whisk mustard, vinegar and a splash of water. Drizzle over pork and Brussels sprouts and serve.

Best-Ever Ranch Dressing

Best-Ever Ranch Dressing

Best-Ever Ranch Dressing

 

½ cup buttermilk

3 T. plain nonfat Greek yogurt

3 tsp. fresh lemon juice

½ tsp. kosher salt

½ tsp. freshly ground black pepper

½ tsp. dried oregano

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. dried dill

½ tsp. sweet paprika

Pinch of cayenne (optional)

 

In a small bowl, combine the buttermilk, yogurt, lemon juice, salt, pepper, oregano, garlic powder, onion powder, dill, paprika, and cayenne if using. Whisk until smooth. If the dressing seems too thick, add water, 1 tsp. at a time, until you get a consistency you like.

 

Lemon Custard Magic Cake

Lemon Custard Magic Cake

Lemon Custard Magic Cake

 

4 cold eggs, separated

3/4 cup flour

3/4 cup sugar

2 cups lukewarm milk

1 tsp. Vanilla

4 T. melted butter, cooled

Zest and juice of one lemon

 

Line a 2-inch tall 8×8-inch cake pan with parchment paper and preheat the oven to 325°F.  In a mixing bowl, combine the flour, sugar, egg yolks, melted butter, lemon juice, lemon zest, vanilla and 1/2 cup of the milk. Whisk to combine and then whisk in the remaining milk.  In the bowl of a stand mixer with the whisk attachment, beat the egg whites on high speed until stiff peaks form. Carefully fold the egg whites into the liquid mixture, folding in one-third of the egg whites at a time. Be sure the liquid at the bottom of the mixing bowl is fully incorporated each time.  Pour the batter into the prepared cake pan. Place the pan in the oven and bake the cake for 45 minutes until the top is lightly golden and a tester inserted in the middle comes out clean.  Allow the cake to fully cool in the pan for at least one hour. Remove the cake from the pan, pulling it out using the sides of the parchment paper. Dust the top with powdered sugar before slicing and serving at room temperature or chilled.

Chuckwagon Turkey and Bean Skillet

Chuckwagon Turkey and Bean Skillet

Chuckwagon Turkey and Bean Skillet

 

2 cups dry multigrain elbow macaroni, uncooked

1 pound lean ground turkey

1 can (15 oz each) Manwich® Original Sloppy Joe Sauce

1 can (15 oz each) Van Camp’s® Pork and Beans

1-1/2 cups Birds Eye® Sweet Kernel Corn

1 can (4 oz each) diced green chilies, undrained

1 cup shredded reduced fat Colby Jack cheese

 

Cook macaroni according to package directions, omitting salt. Meanwhile, cook turkey in 12-inch skillet over medium-high heat until crumbled and no longer pink, stirring occasionally; drain. Stir in all remaining ingredients, except macaroni and cheese. Cook 5 to 8 minutes or until hot and bubbly, stirring occasionally. When macaroni is cooked, stir into turkey mixture. Top with cheese; cover and let stand 3 minutes or until cheese is melted.  Tips: Canned whole kernel corn (one 11-ounce or 15.25-ounce can, drained) may be used in place of frozen corn. Use no salt added corn to keep nutrition similar.

Saucy Baked Chicken

Saucy Baked Chicken

Saucy Baked Chicken

 

1 can (15 oz each) Manwich® Original Sloppy Joe Sauce

2 T. firmly packed light brown sugar

1 T. Gulden’s® Spicy Brown Mustard

1/2 tsp. salt

1/4 tsp. paprika

PAM® Original No-Stick Cooking Spray

3 large (8 oz each) boneless skinless chicken breasts, cut in half lengthwise

 

Preheat oven to 350°F. Combine Sloppy Joe sauce, brown sugar, mustard, salt and paprika in small saucepan. Cook over medium heat 10 minutes or until slightly thickened. Meanwhile, spray 13×9-inch glass baking dish with cooking spray; place chicken in dish. Spoon 1/4th of sauce mixture on chicken; turn chicken over. Spoon remaining sauce on top. Bake 30 minutes or until chicken is no longer pink in centers (165°F). Serve chicken with additional sauce from baking dish.

Hawaiian Pizza on the Grill

Hawaiian Pizza on the Grill

Hawaiian Pizza on the Grill

 

PAM® Grilling Spray

3/4 cup Manwich® Original Sloppy Joe Sauce (from 15-oz can)

2 plain naan flatbreads (10 inch oval)

1-1/4 cups shredded part-skim mozzarella cheese

5 slices thin-sliced smoked ham, chopped (about 1/2 cup)

1/2 cup chopped fresh pineapple

1/4 cup finely chopped green bell pepper

 

Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Spread Sloppy Joe sauce on flatbreads; sprinkle evenly with cheese, ham, pineapple and bell pepper. Grill 5 to 7 minutes or until crust is crisp and cheese is melted. Tips: Grill pizzas on piece of aluminum foil, sprayed with grilling spray, to prevent excessive browning.  If oval shaped flatbreads are not available, substitute four 6-inch pitas

Manwich® Slow Cooker Pulled Chicken Sandwiches

Manwich® Slow Cooker Pulled Chicken Sandwiches

Manwich® Slow Cooker Pulled Chicken Sandwiches

 

No-Stick Cooking Spray

2 pounds boneless skinless chicken thighs

1 cup sliced onion

1/4 cup chopped nacho jalapeño peppers

1 can (15 oz each) Manwich® Original Sloppy Joe Sauce

1/4 tsp. salt

8 Kaiser rolls

 

Spray inside of 4-quart slow cooker with cooking spray. Place chicken, onion, jalapeno peppers and Sloppy Joe sauce in slow cooker. Cover; cook on LOW 8 hours or until chicken is tender. Transfer chicken to cutting board; shred. Return chicken to slow cooker. Sprinkle with salt; stir. Reduce heat to WARM. Serve in rolls.

Sloppy Joe Macaroni Skillet

Sloppy Joe Macaroni Skillet

Sloppy Joe Macaroni Skillet

 

1 pound ground round beef (85% lean)

1 can (15 oz each) Manwich® Original Sloppy Joe Sauce

1-1/4 cups water

1-1/2 cups dry elbow macaroni, uncooked

3/4 cup shredded Colby & Monterey Jack cheese

 

Cook beef in 12-inch skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add Sloppy Joe sauce, water and macaroni to skillet; stir to combine. Bring to a boil. Cover and reduce heat to medium. Cook 15 minutes or until macaroni is tender, stirring occasionally. Top with cheese; cover and let stand 3 minutes or until cheese melts.

Tangy Sweet Pork Chops

Tangy Sweet Pork Chops

Tangy Sweet Pork Chops

 

1 T. canola oil

6 boneless pork chops, 1/2-inch thick (6 chops = 1-1/2 lbs)

1/4 tsp. ground black pepper

1/2 cup sliced yellow onion

1 can (15.5 oz each) Manwich {Thick & Chunky} Sloppy Joe Sauce

1/3 cup apricot preserves

3 cups hot cooked long-grain white rice

 

Heat oil in large skillet over medium-high heat. Meanwhile, sprinkle pork with pepper. Cook meat 2 to 3 minutes on each side or until lightly browned. Remove from skillet; set aside.  Add onion; cook 2 minutes or until softened. Add Sloppy Joe sauce and apricot preserves; stir to combine. Return meat to skillet. Simmer 5 minutes or until pork is slightly pink in centers (160°F). Serve pork and sauce with rice.

Manwich Baked Beans

Manwich Baked Beans

Manwich Baked Beans

 

1 cup chopped onion

1 T. olive oil

2 tsp. chopped garlic

15 ounce can Manwich sauce

2 15 ounces each cans pork and beans

1 T. Louisiana hot pepper sauce

 

Preheat oven to 375F. Saute the onion in olive oil until softened. Stir together with remaining ingredients and place in a greased oval casserole dish. Bake 45 minutes, uncovered, or until thickened.

Sloppy Joe Meatloaf

Sloppy Joe Meatloaf

Sloppy Joe Meatloaf

2lbs ground beef

1 1⁄4 cups breadcrumbs

2 eggs (beaten)

1 can Manwich sloppy joe mix

1 large yellow onion (minced)

 

in a large bowl combine all ingredients-do not over work the mixture as you will have a tough meatloaf. Shape into a loaf and put in a deep baking dish. Put in a preheated 350 degree oven on middle rack for 60-90 minutes.  The center of the meat should reach 160 degrees on a meat thermometer.

Sloppy Joe Goulash

Sloppy Joe Goulash

 

1 pound ground beef

15.5 ounces Manwich Sloppy Joe Sauce

15 ounces water

1 cup dry elbow macaroni

 

In a large skillet, brown ground beef, breaking into small pieces. Drain excess grease, if needed. To the ground beef, add Manwich Sloppy Joe Sauce, water (fill empty Manwich can with water to measure) and uncooked elbow macaroni.

Cream of Scape Soup

Cream of Scape Soup

Cream of Scape Soup

 

12 scapes, blossom ends removed

3 cups good-quality chicken broth

1 small bunch fresh thyme sprigs

1 medium to large potato, peeled and cubed

1 cup half and half

Salt

Pepper

Pinch cayenne

White wine vinegar

Croutons to serve

 

Cut the scapes into 2-inch chunks and chop coarsely in the food processor. Put chopped scapes in a large saucepan with 2 cups of the chicken broth and the thyme. Bring to a boil, then cover and simmer for 10 minutes. Strain through a fine sieve, reserving the broth. Discard the solids. Pour the broth back in the pan and add the potato and the remaining stock. Bring to a boil, cover, and cook until the potato is soft, 10 to 12 minutes. Puree to a very smooth consistency. Add the cream and reheat. Season with salt, pepper, cayenne, and a dash of white wine vinegar. Serve with croutons.

German Rhubarb Pancakes (Quarkpuffer mit Rhabarber

German Rhubarb Pancakes (Quarkpuffer mit Rhabarber

German Rhubarb Pancakes (Quarkpuffer mit Rhabarber)

 

1½ cups rhubarb chunks (170 g), about ½ inch (1.25 cm) in length

4 T. pure Grade A dark color maple syrup

2 large eggs

1 1/3 cups (320 g) 0% Greek yogurt or Quark (Magerquark)

1¼ cups (6 ounces/170 g) all-purpose flour

1 pinch of salt

1 tsp. vanilla extract

½ tsp. baking powder

2 T. sunflower oil

1 T. butter

 

Put the rhubarb and the maple syrup in a small saucepan and bring to a gentle boil, stirring as it heats. When it starts bubbling, remove from the heat immediately. The rhubarb should still be firm. Set aside to cool. In a large bowl combine eggs, Greek yogurt, flour, salt, vanilla, and baking power. Whisk until smooth. Drain the rhubarb and reserve the syrup. Gently fold the rhubarb chunks into the batter with a rubber spatula. Heat 1 T. oil and ½ T. butter in a large non-stick frying pan. Using two dinner spoons, drop 6 pancakes about ¾ inch thick into the pan and flatten the tops with the back of a spoon. Cook over medium heat until the bottom is browned and set, then carefully flip them over once and brown from the other side. Degrease on paper towels and keep warm. Heat the remaining oil and butter in the pan and bake the rest of the pancakes as described. Drizzle with the rhubarb syrup or with maple syrup and serve hot.

Citron Melon Jam with Ginger and Lime

Citron Melon Jam with Ginger and Lime

Citron Melon Jam with Ginger and Lime

 

2¼ pounds seeded and peeled citron melon (see my previous post on prepping)

1 pound 2 ounces pure cane sugar

1 T. finely grated organic lime zest

1 packed T. finely grated fresh ginger

¼ to ½ cup freshly squeezed lime juice, to taste

Finely dice the melon and mix it with the sugar, lime zest and ginger in a non-reactive container with a lid. Cover and let stand for at least 12 hours. Proceed as described in Steps 5 and 6 of the previous recipe, finishing the jam with lime instead of lemon juice. Ladle the jam into sterilized jars with screwtop lids. Let cool and close jars. Store in the refrigerator and use within a month.

Spiced Quince Sauce

Spiced Quince Sauce

Spiced Quince Sauce

 

5¾ pounds peeled and cored quince chunks

1 T. finely chopped organic lemon zest

2 tsp. cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

½ tsp. ground nutmeg

1 tsp. ground coriander

1 tsp. ground cardamom

1 tsp. ground allspice

½ tsp. ground anise

½ cup orange juice

2 cups sugar

 

Put all the ingredients except for the sugar in a large heavy pot and cook, covered, until the quinces break apart, about 1 to 1¼ hours. Stir often to prevent burning. Add the sugar at the end of the cooking process. Puree finely with a stick blender. Fill the hot quince sauce in sterilized jars. The sauce is very thick and forms air pockets. To remove them, carefully stir the sauce with a long, thin utensil (I used a metal skewer). Wipe the rim with a damp piece of paper towel to remove any drips and wipe dry with paper towel. Place the lids and the bands on the jars and process in a boiling water bath for 10 minutes. Let cool and set for 24 hours without moving the jars.

Fava Bean and Knotweed Meatballs

Fava Bean and Knotweed Meatballs

Fava Bean and Knotweed Meatballs

 

1.5 lb. ground lamb

1/2 cup Panko breadcrumbs (or coarsely ground bread crumbs)

1 cup finely sliced scallions (or field garlic)

1/2 cup chopped dill

3 tsp. cumin

1/4 tsp. salt

Pepper

1  egg

2 T. grapeseed or canola oil

 

2 cups fava beans, shelled

2 cups tender Japanese knotweed tips

1 T. lemon juice

1 cup chicken broth

20 mint leaves, torn up

1 T. olive oil

 

In a large bowl combine all the meatball ingredients and mix well. (You could do this the day before and leave, covered, in the fridge.) Form the mixture into golfball-sized meatballs. It helps to wet the palms of your hands every now and then, to keep the mixture from sticking. Put aside on a plate (this can also be done the day before, and left covered in the fridge.) Heat a couple of T. of grapeseed oil in a large pan. When it is hot add about 8 meatballs, brown them on two sides; remove to a plate and brown the next batch (they should not be cooked though). Once they have all been browned return them to the pan, and add the fava beans, the lemon juice, and the cup of chicken broth. Over high heat shake the pan to get the beans in touch with the hot liquid. They will begin to lose its fresh green color. After 5 minutes add the knotweed (or peas) and continue cooking until they are tender.

Braised Burdock, for Two

Braised Burdock, for Two

Braised Burdock, for Two

 

3 strips of pancetta or bacon, cut into smaller pieces (omit of you’re vegetarian, of course)

1 T. olive oil

1 medium onion, finely sliced

3 cloves garlic, crushed half heartedly

2 medium carrots, cut down the middle and then into half moons, or as you like your carrots

2 sticks celery, strings peeled and cut into thinnish slices

3 cups peeled burdock stems in 3 inch batons

4 sprigs of fresh thyme

1/2 cup fruity white wine

Water

2 medium potatoes (if you are afraid, as I was, that you will still be hungry), cubed

1 squeeze of fresh lemon juice

1/4 tsp. sugar

Salt and pepper

 

Over medium heat cook the pancetta or bacon till fat starts to run. Add the olive oil and then the onion and garlic and saute till glistening and translucent, about 4-5 minutes. Add the carrots, celery and burdock. Cook until they take on a little colour. Now add the wine, thyme, sugar and enough water to cover the vegetables. Season with salt and pepper. Cover and bring to a simmer. Keep it at a gentle simmer for half an hour. Add the potatoes. Cook another 15 minutes and then pierce the potatoes with a sharp knife to test for tenderness. If they are tender uncover the pan and continue cooking at slightly higher heat to reduce the cooking liquid. Add the lemon juice, stir and taste again. Adjust with a little more sugar or salt if necessary. Continue cooking until the juice has all but disappeared and turned rather sticky and intense.

Hurricane Pork Loin

Hurricane Pork Loin

Hurricane Pork Loin

 

1 small pork loin

3-4 strips of good bacon

12 -14 fresh sage leaves

salt, pepper

4 tablespoons white balsamic vinegar

Olive oil

 

1/2 cup white wine

2 tablespoons sour cream

 

Season the pork loin with salt and pepper. Heat the oil in a pan where the pork will fit, stretched out. When the oil is rippling sear the loin on each side, about a minute, each. Turn off the heat and turn on the oven to 450’F/220’C. Remove the loin to a board or large plate. Arrange a row of sage leaves on its top side and flip carefully. Arrange more sage leaves on the other side. Now wrap the bacon slices around the loin, trapping the sage leaves between bacon and meat. It will take some coaxing as the leaves on the bottom tend to drop off until trapped. If you have leftover leaves, press them on top of the bacon, on the outside.  Once wrapped, return the loin to the pan, pour the balsamic vinegar over it, and pop it into the hot oven for about 12 minutes, or until the bacon looks cooked and the pork is slightly resistant to a firm finger-poke. Remove and allow the loin to rest for at least five minutes. Put the hot pan on the stovetop again over high heat, and add the wine to deglaze the sticky pan juices, stirring briskly. Lower the heat and add the cream, stirring well.  Care the loin into medium slices and coat with the pan gravy.

Stir fried Purslane, Chinese Style

Stir fried Purslane, Chinese Style

Stir fried Purslane, Chinese Style

 

1 or 2 bunches purslane

1 tablespoon oil

1 teaspoon finely chopped garlic

1 tablespoon soy sauce

1/2 teaspoon sugar

1/2 teaspoon sesame oil

 

Wash purslane, shake dry and trim off the roots and tough lower ends of the stems. Cut into bite-sized pieces. Heat oil and fry garlic on low heat until fragrant. Toss in the purslane and stir fry for 1 minute, add soy sauce, sugar, sesame oil, and mix quickly.

Fried Green Tomatoes

Fried Green Tomatoes

Fried Green Tomatoes

 

4 medium, firm green tomatoes

½ cup shelled pistachios

1 ½ cups panko bread crumbs

2 tsp. garlic powder

1 tsp. onion powder

½ tsp. cayenne

½ tsp. black pepper

½ tsp. salt

¾ cup buttermilk

Canola or olive oil

1 T. butter

2 T. chopped herbs (I used chives, parsley & mint)

1 cup low-moisture shredded mozzarella*

 

Preheat the oven to 400° F. Trim the ends off of the tomatoes, and cut into 1/4 “ slices.  In the food processor, pulse pistachios, until they are almost a coarse meal.  Add bread crumbs, garlic powder, onion powder, cayenne, black pepper, and salt and pulse until the mixture looks like a fine crumb.  Pour breading mixture into a bowl or baking dish. Pour buttermilk into a separate bowl.  Dip tomato slices in the buttermilk and then dredge in the breading mixture.  Pat the breading mixture on to create an even coat that sticks.  Place on a rack on a baking sheet. Heat a ½“ of oil with butter over medium-high heat in a Dutch oven or cast iron skillet.  Fry tomatoes in batches for 1 to 2 minutes on each side.  Place back on the rack over the baking sheet. In a bowl, combine chopped herbs and mozzarella.  Sprinkle over fried tomato slices and bake in the oven for 5 to 7 minutes until the cheese is melted and bubbly.  Serve immediately.