Parma Ham, Mozzarella and Peach Salad

Parma Ham, Mozzarella and Peach Salad

Parma Ham, Mozzarella and Peach Salad

 

3 T. olive oil

2 T. lemon juice

1 tsp. balsamic vinegar

small pinch salt and pepper

 

2 little gem lettuces

2 peaches

1 Mozzarella ball

6 slices Parma Ham

10 fresh leaves basil

 

Mix together the vinaigrette ingredients in a jam jar or small jug and set aside while you make the salad. In a large salad bowl add the lettuce. Slice up the 2 peaches and remove the stone and add it to the lettuce. Pull the 1 mozzarella ball apart and add the pieces to the mix. Take the Parma Ham and pull it apart into chunky strands and add to the salad. Mix the salad together with a sprinkle of fresh basil leaves. Drizzle with the vinaigrette. Serve and enjoy

Pappardelle with Spicy Sausage and Mixed Wild Mushrooms

Pappardelle with Spicy Sausage and Mixed Wild Mushrooms

Pappardelle with Spicy Sausage and Mixed Wild Mushrooms

 

1 T. olive oil

9 ounces best-quality spicy sausage, casing removed

1 onion, finely chopped

1 clove garlic, minced

1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn

2 T. fresh thyme, leaves

1 to 2 small dried red chiles, crumbled

Coarse salt and freshly ground pepper

Fresh Pappardelle

3 to 4 T. unsalted butter

½ C. loosely packed flat-leaf parsley, chopped

½ C. freshly grated Parmesan cheese

 

In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper. Meanwhile, bring a large pot of water to a boil; add salt and pappardelle. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 C. cooking liquid; drain pasta. Return to pot. Add butter to mushroom mixture along with some of the cooking liquid to loosen, if necessary. Return mushroom mixture to pot; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.

Overnight Vancouver Island Oats with Bumbleberry Compote

Overnight Vancouver Island Oats with Bumbleberry Compote

Overnight Island Oats with Bumbleberry Compote

 

Oats

2 cups local rolled oats

1/4 cup packed brown sugar, plus 2 tsp brown sugar, divided

2 T. ground flax seeds

2 T. chia seeds

1 1/2 tsp. ground nutmeg, divided

1 tsp. ground allspice

1/2 tsp. ground cinnamon

4 cups milk (almond, soy, or 2%)

 

Bumbleberry Compote

1 T. cornstarch

2 T. cold water

1 cup frozen forest berries (blackberries, black currants, salal berries, blueberries)

2 T. lemon juice

 

In a large bowl, mix together the oats, 1/4 cup of the sugar, the flax and chia seeds, 1 tsp of the nutmeg, the allspice, and the cinnamon. Place 1/2 cup of this mixture in each of four 2-cup mason jars or similar sealable glass jars. Add 1 cup of milk to each jar and mix with a spoon to combine. Seal the jars and put in the fridge to soak for at least 12 hours, or up to 3 days.

In a small saucepan, whisk together the remaining 2 tsp sugar, the remaining 1/2 tsp nutmeg, and the cornstarch with the cold water until the mixture is completely lump-free. Fold in the frozen berries, drizzle the lemon juice overtop, and place over medium heat, covered, to allow the berries to thaw, 2-3 minutes, stirring once or twice. Remove the lid and increase the heat to medium-high. Watch the berries carefully, stirring occasionally, as they come to a boil. Boil for 1 minute then remove from the heat. Serve immediately or allow to cool. This will keep in airtight container in refrigerator for up to 3 months. To serve, remove the lid from the jar of oats and top with a dollop of the jam. You can also add a dollop of yogurt.

Mini Oregon Berry Bundt Cake with Lemon Glaze Recipe

Mini Oregon Berry Bundt Cake with Lemon Glaze Recipe

Mini Oregon Berry Bundt Cake with Lemon Glaze Recipe

 

1 cup frozen Oregon blackberries

1 ½ cup all-purpose flour

1 cup sugar

½ cup of yogurt (we used plain, but greek or coconut yogurt would work great too)

½ cup olive oil (vegetable oil also works)

3 eggs

2 tsp. baking powder

Zest of 1 ½ lemons (½ for the topping)

Pinch of salt

Lemon glaze

 

1 cup powdered sugar

5 tsp. lemon juice

4 tsp. milk

Oregon Berry Bundt Cake Recipe:

 

Preheat oven to 350°F. Spray bundt cake pans with butter. Whisk the flour, baking powder, and salt together. In a separate bowl place the sugar and lemon zest together and whisk. Whisk the yogurt in the sugar bowl. Once the yogurt is incorporated whisk the eggs in one by one. Whisk in the dry ingredients with the wet bowl until the mix is smooth. Lightly dust the blackberries in flour and fold them into the batter. Fill the mini bundt cake pans ½ full. Bake in the oven for 30-40 minutes (test with a toothpick to make sure batter doesn’t stick). Cool for 20 minutes prior to topping with lemon glaze. Lemon glaze steps: Put all ingredients in a small bowl. Whisk until smooth and you get your desired thickness

Hazelnut-Crusted Chevre with Blackberry” Sage Compote

Hazelnut-Crusted Chevre with Blackberry” Sage Compote

Hazelnut-Crusted Chevre with Blackberry” Sage Compote

 

Compote

2 cups blackberries, fresh or frozen

1/2 cup granulated sugar

1/4 cup finely chopped sage leaves

 

2 cups chevre

2 cups all-purpose flour

3 eggs, lightly beaten

2 cups finely chopped hazelnuts

Vegetable oil spray

 

To make the compote, in a heavy-bottomed saucepan over medium heat, cook the blackberries and sugar with the sage until the sugar has dissolved and the fruit is just starting to break down—approximately 15 minutes. The compote should be syrupy and still chunky. To prepare the chevre, separate it into eight evenly sized portions. Using your hands, form each one into a 1-inch-thick disc. Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set up a dredging station: place the flour, eggs, and hazelnuts in separate shallow bowls. Take the chevre from the fridge and, working with one piece at a time, dip each disc in the flour, coating fully and shaking off any excess; dip in the egg, coating fully and shaking off the excess; and finally, set them on top of the hazelnuts, pressing down slightly to coat. Turn them over to coat the other side as well. Place the hazelnut-crusted chevre discs on the prepared baking sheet and spray them lightly with vegetable oil. Flip them over and spray the other side. Bake for 5 minutes, turn over, and bake for another 5 minutes. Serve hot or cold with the compote on the side. You can store the compote in an airtight container in the fridge for up to 1 week. The cooked chevre discs can be stored in an airtight container in the fridge for up to a week. Reheat them at 375°F for 10-12 minutes before eating.

Easy Pesto Meatballs with Zucchini and Orzo

Easy Pesto Meatballs with Zucchini and Orzo

Easy Pesto Meatballs with Zucchini and Orzo

 

1 lb ground turkey

1/2 cup Italian breadcrumbs

1/4 cup pesto

1/4 cup grated parmesan cheese

1 egg

1/2 T. olive oil

2 T. butter

2 zucchini, thinly sliced

2 cloves garlic, minced

1/2 tsp red pepper flakes (optional)

1 cup uncooked orzo

1/2 lemon, juiced

1/4 cup white wine

1 1/4 cup vegetable broth

1 cup water

 

Combine ground turkey, breadcrumbs, pesto, parmesan and egg in a bowl. Combine with your hands in form into meatballs about the size of a golf ball. Add olive oil to a pan over medium heat. Add the meatballs once the oil is hot and cook until each side is browned, about 3 minutes per side. Transfer the meatballs to a plate. Add butter to that same pan. Once melted, add red pepper flakes. (You can omit this if you don’t like spice!) Stir in the thinly sliced zucchini and cook for about a minute, then add your minced garlic. Add white wine and lemon juice and cook for another 2 minutes. Mix in your orzo, stirring to coat every piece of pasta. Then add broth and water. When you start to see a low simmer, nestle the meatballs back in. Cover the pan and cook for 8 minutes. Uncover and check to make sure your orzo is al dente and your meatballs are cooked all the way through to the center. Serve with additional parmesan cheese on top!

Crisp Edge Dumplings

Crisp Edge Dumplings

Crisp Edge Dumplings

 

1 T. neutral oil, such as canola or vegetable

10 frozen vegetable potstickers

6 T. water

2 T. soy sauce

1 T. all-purpose flour

2 T. chili crisp

Sliced scallions, for serving

On the side: Steamed rice and sauteed bok choy

 

Coat the bottom of a 10-inch nonstick skillet with the oil. Place over medium-high heat. When the oil is shimmering, add the potstickers, flat-side down, to the oil, allowing about 1/2 inch of space in between each dumpling. Fry until the bottoms are golden brown, 3 to 4 minutes. Meanwhile, whisk together the water, soy sauce and flour in a small bowl. When the bottoms of the dumplings are browned, carefully pour the flour mixture in and around the dumplings. Cover with skillet lid or aluminum foil, lower the heat to medium, and cook until the dumplings are heated through, about 5 minutes. Uncover and continue to cook until the liquid has evaporated and the soy sauce mixture is crisp, about 4 minutes. Remove from the heat. Place a large plate over the skillet. Using oven mitts or thick towels, carefully flip the skillet upside down to remove the dumplings. The crispy soy sauce layer should be on top. Drizzle all over with the chili crisp and garnish with the scallions. Serve immediately with the rice and bok choy.

Butter-Roasted Delicata

Butter-Roasted Delicata

1 large or 2 small (2-3 lb in total) delicata squash

1/4 cup salted butter

2 T. pure maple syrup

2 T. orange juice

2 T. chopped rosemary leaves

 

Using a sharp knife, slice the squash in half lengthwise. Using a teaspoon, scrape out and discard the seeds. Lay the squash cut side down and cut it into 1 -inch-thick slices. Spread the slices in a single layer on the prepared baking sheet. In a small saucepan over low heat, melt the butter, and then whisk in the maple syrup and orange juice until fully emulsified. Brush this mixture over the squash slices, then flip them over and brush the other side, ensuring they are well coated. Drizzle any remaining butter mixture overtop. Sprinkle with the rosemary. Roast for 35 minutes, until fork-tender and caramelized on the outside. Remove from the oven and allow to cool slightly before serving. The cooked squash will keep in an airtight container in the fridge for up to 1 week.

Sheet Pan Pork Chops with Asparagus and Fennel

Sheet Pan Pork Chops with Asparagus and Fennel

Sheet Pan Pork Chops with Asparagus and Fennel

 

2 bulbs fennel, bulbs trimmed and cut into 1-inch wedges, plus a few fronds for serving

1 lemon

3 T. extra-virgin olive oil, divided

Salt and freshly ground black pepper

4 (1- to 1 1/2-inch-thick) boneless pork loin chops

1 bunch asparagus, trimmed

About 1 ounce Parmesan cheese

 

Place a sheet pan on the middle rack of the oven. Set the other oven rack in the position closest to the broiler. Heat the oven to 450 degrees. While the oven is heating, place the fennel wedges in a medium bowl. Zest the lemon over the fennel. Add 1 T. oil and season with salt and pepper. Toss to coat. Season the pork chops with salt and pepper. Use 1 T. olive oil to lightly coat the sides of the chops. When the oven is hot, carefully remove the sheet pan and add the fennel. Spread in an even layer. (Reserve the bowl.) Nestle the pork chops in the fennel. Bake on the middle rack for 15 minutes. Meanwhile, in the reserved bowl, toss the asparagus with the final T. olive oil and season with salt and pepper. When the 15-minute timer is up, remove the sheet pan and switch the oven to broil. Spread the asparagus over the fennel. Return to the oven on the top rack and cook until the vegetables are lightly charred and the pork is browned and registers 145 degrees with an instant-read thermometer, about 5 minutes. Cut the lemon in half and squeeze the juice over the pork and vegetables. Use a vegetable peeler to shave Parmesan cheese over the pork and vegetables, garnish with the fennel fronds, and serve.

Rhubarb Banana Skillet Cake

Rhubarb Banana Skillet Cake

Rhubarb Banana Skillet Cake

 

1 pound fresh rhubarb stalks (see note)

2/3 cup + 1/4 cup brown sugar, firmly packed

1/3 cup + 1 T. vegetable oil

1 medium very ripe banana (see note)

1 medium orange

1.5 ounces fresh ginger root

1 T. pure vanilla extract

2 tsp. powdered ginger

1.25 cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 cup boiling water

 

To yield the prettiest cake possible, pick rhubarb that’s the deepest pink in color you can find, both inside and outside of the stalks if possible. For best results, use a banana that’s extremely ripe, dark and soft. This will be easier to work with and will provide the maximum moistness and pleasant sweetness in the cake. Rinse rhubarb; trim and discard tough ends. Slice stalks in half once crosswise, and then once lengthwise (unless they are already very narrow). Set aside. Using 1 T. oil, thoroughly coat the interior of a 9 to 10 inch ovenproof skillet such as cast iron. Place rhubarb in skillet in a single parallel pile, trimming ends to make it fit if needed. Top rhubarb with 1/4 cup brown sugar. Place pan over medium-low heat and cover with lid. Cook 5 minutes, remove lid, and use heatproof tongs to gently rotate top and bottom layers of rhubarb. Cover and cook another 5 minutes. Rhubarb should be very soft and juicy. Remove lid, remove pan from heat, and set aside. Preheat oven to 350 F. Peel the banana and mash it well with a fork until no longer lumpy. Measure the mashed banana; it should yield 1/3 to 1/2 cup. (If yours yields more than this, set aside extra and use for another purpose. If less, add a bit more oil to make at least 1/3 cup total.) Rinse, dry, and finely zest the orange; set zest aside. Juice the orange and measure out 1/4 cup juice, discarding any seeds. Set juice aside. Peel and finely grate a piece of fresh ginger root (see note); then measure out 2 tsp. grated ginger. Heat a kettle of water. In a large bowl, beat 2/3 cup brown sugar and 1/3 cup vegetable oil. Add the vanilla, mashed banana, and grated ginger. Mix well. Sift over the mixture: powdered ginger, flour, baking powder, baking soda, and salt. Begin to mix (batter will be thick), alternately adding the 1/4 cup orange juice and 1/2 cup boiling water. Beat well, scraping sides and bottom of bowl with spatula. Finally, fold in the orange zest until evenly distributed. Before adding batter into skillet, gently rearrange rhubarb, pulling it to edges of the pan to ensure the bottom of the cake is completely covered in a single layer of rhubarb – preferably with most of the stalks going in the same direction. Slowly pour batter over rhubarb and place skillet in oven. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out batter-free (a few moist crumbs are OK). Carefully remove from oven. Let sit at least an hour or until pan is cool enough to grasp. Just when ready to serve, loosen edges of cake with a knife, and invert onto a plate. If cake has completely cooled or is the least bit stubborn about coming out of pan, be sure to place skillet over medium heat on stovetop for 30-60 seconds before flipping. The cake is best served the day of baking, but feel free to store it covered and refrigerated, eating within a day.

Lasagna Casserole

Lasagna Casserole

Lasagna Casserole

 

1 pound ground beef

1/4 cup chopped onion

1/2 tsp. salt

1/2 tsp. pepper, divided

1 pound medium pasta shells, cooked and drained

4 cups shredded part-skim mozzarella cheese, divided

3 cups 4% cottage cheese

2 large eggs, lightly beaten

1/3 cup grated Parmesan cheese

2 T. dried parsley flakes

1 jar (24 ounces) pasta sauce

 

In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 tsp. pepper; set aside. In a large bowl, combine pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and the remaining pepper. Transfer to a greased shallow 3-qt. or 13×9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before. To Freeze: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

Chicken Thighs with Lime and Honey

Chicken Thighs with Lime and Honey

Chicken Thighs with Lime and Honey

 

12 boneless skinless chicken thighs

3 large limes, juice and zest of

8 ounces liquid honey

1 T. grated fresh ginger

1 garlic clove, crushed (optional)

 

Combine lime juice, lime zest, honey, ginger, and garlic in a large ziploc bag. Add chicken and combine well. Squeeze out as much air as possible and freeze. Remove from freezer the night before serving and defrost all day in the fridge; chicken will marinate as it defrosts. Transfer thighs to a roasting pan and bake at 350 for 25-30 minutes, or until chicken is cooked through. You can also cook this chicken on the BBQ/grill if desired.

Blueberry Lemon Thyme Breakfast Waffles

Blueberry Lemon Thyme Breakfast Waffles

Blueberry Lemon Thyme Breakfast Waffles

 

Blueberry Lemon Thyme Syrup

 

2 cups fresh blueberries

4 sprigs lemon thyme

1/4 cup granulated sugar

2 T. cornstarch

1/2 cup water

 

Waffles

4 eggs, separated

2 1/2 cups milk (2% or whole)

3/4 cup salted butter, melted

2 cups all-purpose flour

1/4 cup granulated sugar

2 tsp. baking powder

Whipped cream, for serving

 

Time-consuming? Yes. Many components? Yes. Worth the trouble? Definitely. When blueberries come into season, these are one of the first things on the menu at my house, and we all crave them for weeks afterwards. To get the crispiness on the outside and the light-as-air texture on the inside, fold the whipped egg whites very gently into the batter. (Note: You’ll need a waffle iron for this recipe.)

 

To make the syrup, rinse and stem the berries. Place them in a small saucepan and add the thyme. In a small bowl, whisk together the sugar and cornstarch until no lumps remain, pour in the water, and whisk until thick. Pour this over the berries and place the pan over medium heat. Bring to a rolling boil for 1 minute, stirring constantly, then remove from the heat. Allow to cool to almost room temperature, then discard the thyme. To make the waffles, using a stand mixer fitted with the whisk attachment, whip the egg whites to soft peaks. Set aside. In a large measuring jug, whisk together the milk and butter. Whisk in the egg yolks in a single addition. In a mixing bowl, whisk together the flour, sugar, and baking powder. Make a well in the center of the dry ingredients, pour in the milk mixture, and whisk to form a thick batter. Gently fold in the egg whites to combine. The batter will be slightly lumpy. Follow the instructions for your waffle iron. You want the waffles to be a deep golden brown. Serve the waffles fresh from the iron with a dollop of whipped cream and a spoonful of blueberry lemon thyme syrup. The waffle batter will keep in an airtight container in the fridge for up to 2 days. It’s best if you use it straight from the fridge, rather than letting it come to room temperature. If it separates, give it a few good folds with a spatula before using it. The syrup will keep in an airtight container in the fridge for up to 2 weeks.

Hummus with Blistered Tomatoes and Za’atar

Hummus with Blistered Tomatoes and Za’atar

Hummus with Blistered Tomatoes and Za’atar

 

1 Can Chickpeas – 19oz, Drained and rinsed

½ cup Extra Virgin Olive Oil

4 tablespoon Tahini

2 Lemons, juiced

2 Garlic cloves

1 teaspoon Kosher salt – Adjust as needed

½ teaspoon Cumin – Optional

Topping

1 cup Cherry tomatoes

1 tablespoon Extra Virgin Olive Oil

Za’atar spice – as much or as little as you like

Chopped parsley – Optional

Extra Virgin Olive Oil to drizzle – Optional

 

In a food processor, place drained and rinsed chickpeas, olive oil, tahini, lemon juice, garlic, salt and cumin. Process and scrape the sides down. Because lemons have varying levels of juice, you may need to add more lemon juice to taste. If the hummus is too thick, add more olive oil to loosen it up. Process until very smooth. When you think you’re done processing, process for another 2 minutes. Trust me, this is how you get the creamiest hummus ever. Taste and adjust seasoning Spread humus in a bowl or plate. In a small frying pan, add 1 tablespoon Extra Virgin Olive Oil and cherry tomatoes. Cook on high heat until tomatoes start to blister and pop but not fall apart. This should only take 3-5 minutes, depending on your stove-top. Spoon warm tomatoes over hummus. Sprinkle Za’atar spice mix over the top. Use as much or as little as you like. Sprinkle chopped parley if using. Drizzle Extra Virgin Olive Oil if using. Enjoy with pita or crackers.

Romanian Intelligent Cake

Romanian Intelligent Cake

Romanian Intelligent Cake

 

2 sticks unsalted butter, melted

9 eggs at room temperature

1 tsp. lemon zest

2 cups flour, sifted

4 cups whole milk, at room temperature

Pinch of salt

1 tsp. vanilla extract

1/2 tsp. rum extract (optional)

1 3/4 cups powdered sugar

 

Heat the oven to 350 degrees. Line a 9-by- 13-inch glass baking dish with parchment paper, leaving the ends long enough to hang over the long edges of the dish to help with lifting the cake out of the pan later. Melt the butter and let it cool until it is warm but still melted. Separate the eggs, placing yolks and whites in separate large bowls. Using a hand or stand mixer, beat the egg yolks with the powdered sugar and lemon peel until they become pale. While beating on low speed, slowly add the melted butter, then the sifted flour, then the milk. To the bowl of egg whites, add salt, vanilla extract and rum extract (if using). Beat until they are stiff. Using only a wooden spoon or a spatula, gently fold the egg whites into the yolk mixture a large spoonful at a time. Do not overmix it. Pour the batter into the pan and bake for 1 hour. Resist the urge to open the oven. After 1 hour, test for doneness by jiggling the pan gently (the middle should be firm). If needed, bake for up to 30 minutes longer, checking every 10 minutes or so (again, try not to open the door too often). Turn off the oven and leave cake in the oven with the door closed for 20 minutes. Remove from the oven and refrigerate for 3 to 4 hours, or until the next day. To serve, run a paring knife around the outside of the cake to make sure it has not stuck to the pan anywhere, then use the overhanging parchment to lift cake out of the pan. Dust with powdered sugar, cut into 2-inch squares and arrange on a serving platter. When you cut into this custardy cake, it will have formed its own layers and have a slightly crispy top.

Honeyed Dandelion Fritters

Honeyed Dandelion Fritters

Honeyed Dandelion Fritters

 

3/4 cup all-purpose white or whole wheat pastry flour (or gluten-free flour mix)

1/4 cup cornmeal

1 tsp. baking powder

Pinch of sea salt

1 egg

1 cup milk (or any dairy-free milk substitute)

1 T. honey

1 tsp. vanilla

1/4 tsp. each ground cardamom and cinnamon

High temperature oil for frying (such as coconut, sunflower, canola or peanut)

2 cups freshly picked dandelion flowers*

 

Heat oil in a deep skillet over medium-high heat.  In a medium bowl, sift together flour, cornmeal, baking powder and salt. In another larger bowl, whisk together egg, milk, honey, vanilla and spices. Whisk the flour mix into the liquid mix just until smooth.  Pick up each dandelion flower by its base, dip in the batter, and fry flower-side down. Repeat to fill, but not overcrowd, the pan. Flip each fritter once it is golden brown to fry the other side, then remove with a slotted spoon to drain on paper towels.  Serve while still warm, drizzled with honey. Try them with vanilla ice cream for an over-the-top treat!  Dandelion flowers must be freshly picked or else they close up. Late morning or early afternoon are the best times to pick. If you’re up for more work, you can remove the bitter tasting downward-facing green bracts at bottom of each flower.

Shrimp and Creamy Goat Cheese Grits

Shrimp and Creamy Goat Cheese Grits

Shrimp and Creamy Goat Cheese Grits

 

4 cups water

1 cup stone-ground grits

4 ounces goat cheese

1/4 cup parmesan cheese

2 T. unsalted butter, divided

4 slices bacon, chopped

1 pound medium shrimp (about 30), peeled

Freshly ground black pepper

10 button mushrooms, thinly sliced

1 garlic clove, finely chopped

1 large tomato, chopped

1/2 cup chicken broth

1 T. fresh lemon juice

1/2 tsp. hot sauce

4 green onions, thinly sliced

 

In a medium saucepan, bring water to a boil over high heat. Reduce heat to low and whisk in grits. Cook, whisking frequently, until grits are tender and creamy, 20 to 30 minutes. Whisk in goat cheese, parmesan, and 1 T. butter. Cover and keep warm. Cook bacon in a large skillet until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside. Reserve bacon fat in skillet. Add shrimp to bacon fat and cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a plate with a slotted spoon. Lower heat to medium; add mushrooms, garlic and tomato to skillet and cook 5 minutes. Add chicken broth, and scrape bottom of skillet with a wooden spoon. Return shrimp to skillet along with lemon juice, remaining butter, and hot sauce and cook, stirring frequently, until sauce thickens, about 1 minute. Divide grits between 4 bowls; top each with shrimp mixture. Top with bacon and green onions.

Miso Butter Noodles

Miso Butter Noodles

Miso Butter Noodles

 

4 oz dry spaghetti

1 T. miso

1/2 tsp mirin

1 tsp soy sauce

1 clove garlic, chopped or grated

4 T. pasta water

2 tsp cooking oil

4 oz ground chicken, pork, turkey, beef or crumbled extra firm tofu

4 to 5 green cabbage leaves, cut into bite size

pinch of salt

1 T. butter

 

Cook spaghetti in salted boiling water by following the directions of the package you are using. Meanwhile, mix miso, mirin, soy sauce, garlic, and pasta water in a mixing bowl and set aside. Heat a large skillet over high heat, add cooking oil; add ground meat, cabbage and pinch of salt. Cook until pork is fully cooked and cabbages are soften, about 3 to 4 minutes. Add the sauce mixture. Mix everything real quick then add the spaghetti and butter. Toss everything together. Transfer to a serving plate and serve immediately. Enjoy!

Maple Hill Manor’s Lemon Souffle Pancake

Maple Hill Manor’s Lemon Souffle Pancake

Maple Hill Manor’s Lemon Souffle Pancake

 

1 1/2 cups all-purpose flour

3 1/2 tsp. baking powder

1 tsp. salt

1 tsp. cream of tarter

1 lemon zest (grate or zest outer portion of lemon)

1 T. white sugar

1 1/4 cups milk

1 egg

3 T. butter, melted

 

In a large bowl, sift together the flour, baking powder, lemon zest, salt and sugar. After sifting, add cream of tarter and lemon zest. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, creating crispy edges. Top with fresh blueberries and warm maple syrup.

Blueberry Compote Topping (recommended) – 3 cups frozen or fresh blueberries, unthawed (save a ½ cup for garnish), 1/3 cup sugar, and 1/3 cup water. Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill.) Serve warm over Maple Hill Manor’s Lemon Soufflé Pancakes. Garnish with fresh blueberries and powdered sugar for a nice presentation.

Foraged Mulberry and Basil Chia Jam with Purple Opal Basil Microgreens

Foraged Mulberry and Basil Chia Jam with Purple Opal Basil Microgreens

Foraged Mulberry and Basil Chia Jam with Purple Opal Basil Microgreens

 

2 cups chopped fruit (mulberries and rhubarb used here)

1 to 2 T. lemon juice, to taste

1-2 T. honey, agave, maple syrup, sugar, or stevia, to taste

Optional: 1 handful of basil microgreens (purple basil microgreens used here, regular basil or other herbs also okay), plus more for garnish

2 T. chia seeds, plus more if needed

 

Prepare fruit as needed (wash, remove stems, pits seeds, etc.), chop large fruit into pieces, berried can be left whole. Mulberries and chopped rhubarb used here. Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes. Mash the fruit with the back of a spatula or slotted spoon, leaving it as smooth or as lumpy as you like. Turn off the heat and stir in the lemon juice and honey, to taste. Stir in microgreen herbs (micro purple opal basil used here) or regular herbs if using (mince regular herbs finely), until wilted. Stir in the chia seeds. Let stand 5 minutes, until thickened. This won’t quite reach the firm consistency of regular jam, but it will noticeably thicken. If you’d like a thicker consistency, especially with very juicy fruits, stir in more chia seeds 1 tsp at a time. Once the jam has cooled to room temperature, transfer it to a jar or other storage container. Store in the fridge for about 2 weeks. The jam will thicken further and become more set once completely chilled. The jam can also be frozen for up to 3 months; thaw in the fridge before using.

Ground Pork Egg Roll in a Bowl

Ground Pork Egg Roll in a Bowl

Ground Pork Egg Roll in a Bowl

 

2 tsp. extra-virgin olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 lb. lean ground turkey (see notes)

1 ½ T. sesame oil

1 ½ tsp. ground ginger

1 tsp. crushed red pepper flakes

½ tsp. kosher salt

½ tsp. black pepper

1 T. brown sugar

½ cup low-sodium chicken broth

8 cups shredded cabbage

1 ½ cups shredded carrots

2 T. low-sodium soy sauce

 

Heat oil in a large, deep skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds, until fragrant. Add the ground turkey and cook, breaking it up with a spoon, until cooked through, about 7-8 minutes. Add the sesame oil, ground ginger, red pepper flakes, salt, pepper and brown sugar and stir well to combine. Add the chicken broth and the cabbage and stir well. Bring to a simmer and let cook until the cabbage is slightly wilted. Add the carrots and cook for another 2-3 minutes, until softened. Stir in the soy sauce, taste and adjust seasonings, and serve immediately.

Gigli with Olympic Peninsula Stinging Nettles

Gigli with Olympic Peninsula Stinging Nettles

Gigli with Olympic Peninsula Stinging Nettles

 

3 to 4 ounces young stinging nettles

1/2 cup raw walnuts

1/2 cup extra-virgin olive oil

1/2 cup grated Parmigiano-Reggiano

Kosher salt and freshly ground black pepper

12 ounces gigli pasta

1/3 cup grated ricotta salata

2 T. Calabrian chili oil

8 to 10 edible spring flowers

 

Bring a large pot of salted water to a boil. In the meantime, put on gloves and clean the nettles, removing the stems and keeping just the leaves. Rinse the leaves, then blanch them in the boiling water for less than a minute. Cool them down under cold water or in an ice bath.  When the nettles are cool, drain them, making sure to remove the excess water. In a food processor on low speed, blend the nettles, walnuts, olive oil. and Parmigiano. until the pesto is creamy but not liquefied (it should still have some texture). Season with salt and pepper to taste. Meanwhile, in a large pot of boiling salted water, cook the gigli until al dente and drain. In a medium pan over medium heat, quickly sauté the pasta and pesto for a minute, adding pasta water as necessary to bind the ingredients. Plate in four bowls. Finish with the ricotta salata, a drizzle of Calabrian chili oil, and a couple of edible flowers. Enjoy the spring season on a plate.

Frozen Peas with Lemon Butter

Frozen Peas with Lemon Butter

Frozen Peas with Lemon Butter

 

2 T. salted butter

1 (1-pound) bag frozen peas

1 tsp. kosher salt tsp.

ground black pepper

Zest and juice from 1 medium lemon

 

Add butter and frozen peas to a 12″ skillet over medium heat. Sauté 1 minute, stirring frequently to melt the butter and heat the peas through. Raise heat to medium-high. Add salt, pepper, lemon zest and juice. Cook 3 minutes, stirring frequently. Serve immediately.

Cream of Lovage Soup with Edible Spring Herb Flowers

Cream of Lovage Soup with Edible Spring Herb Flowers

Cream of Lovage Soup with Edible Spring Herb Flowers

 

2 T. salted butter

1 medium cooking onion, finely chopped

2 cups loosely packed, chopped fresh lovage leaves

8 cups chicken stock

4 medium Yukon gold potatoes, peeled and cut into 1-inch cubes

Coarse sea salt and cracked black pepper

Small handful fresh spring herb flowers

2 T. hemp or good quality olive oil

 

In a large stockpot or Dutch oven over medium heat, melt the butter. Add the chopped onions and sauté for 4-5 minutes, or until slightly translucent. Add the lovage and sauté until it wilts, 1-2 minutes. Add the chicken stock and potatoes and increase the heat to medium-high. Bring to a boil for 15-20 minutes, or until the potatoes are soft and break apart easily with a fork. Remove from the heat and let cool completely. Once the soup is completely cool, working in batches, puree the soup in a blender until smooth. Return to the pot and warm through over medium heat. Season to taste with salt and pepper, and drizzle with hemp or olive oil. Serve garnished with fresh herb flower blossoms. I love rosemary and sweet cicely, but experiment with your own favorites.

Cheesy French Bread Pizza

Cheesy French Bread Pizza

Cheesy French Bread Pizza

 

8 tablespoons (1 stick) unsalted butter

6 cloves garlic, minced

1 (1-pound) loaf French bread, halved lengthwise

8 ounces shredded low-moisture mozzarella, divided

1 cup jarred marinara sauce, such as Rao’s

2 tablespoons chopped fresh parsley

Extra-virgin olive oil, for drizzling

On the side: Mixed green salad

 

Heat the oven to 425 degrees with a rack placed in the upper third of the oven. Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring, until aromatic, 2 minutes. Remove from the heat. Place the bread halves cut-side down on a cutting board. Place a large baking sheet on top of the bread and press down firmly to flatten. Flip right-side up and place on the baking sheet. Brush with the garlic butter. Sprinkle half of the cheese over the bread halves. Transfer to the oven and cook until the cheese is melted, 5 to 7 minutes. Remove from the oven and top with the sauce, followed by the remaining cheese and return to the oven. Continue to cook until the cheese is melted and browned, about 10 minutes. Sprinkle with the parsley and drizzle with olive oil. Cut into slices and serve with salad on the side.

 

Servings: 4

Calories: 794

Fat: 41g

Fiber: 5g

Buttermilk Biscuits with Honey Butter

Buttermilk Biscuits with Honey Butter

Buttermilk Biscuits with Honey Butter

 

2- 1/2 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon granulated sugar

1 teaspoon salt

8 tablespoons cold butter cut into small cubes

1 cup buttermilk

 

1/2 cup butter softened

3 tablespoons honey

 

Preheat oven to 425 degrees. Spray a baking sheet with non stick spray or use a baking liner.

Sift flour, baking powder, sugar and salt into large mixing bowl. Add in chopped butter and mix with hands or a pastry cutter until it becomes a loose crumble. Add buttermilk and mix until it becomes a sticky ball. Place the dough on a floured surface and roll into about 1 inch thick. Fold it over and roll out again. Repeat 4 more times. Roll out the dough into a rectangle about 1 inch thick. Cut biscuits using a biscuit cutter or glass. Place biscuits on a baking sheet making sure they touch. Bake 12-15 minutes or until golden brown. In a small bowl add softened butter and honey mix until combined. Set aside. Remove biscuits and serve warm with honey butter.  Notes:  Freeze unbaked biscuits, uncovered, on baking sheet until solid, then transfer to a resealable plastic bag. Freeze up to 3 months. Do not thaw before baking, you may need to add a couple of minutes to the baking time.

Blackberry Lemon Bread

Blackberry Lemon Bread

Blackberry Lemon Bread

 

1-2/3 cups all-purpose flour (200 grams)

2 teaspoons baking powder

1/4 teaspoon salt

1 cup sugar

zest of 1 lemon

1/2 cup sour cream, room temperature (or plain Greek yogurt)

3 eggs, room temperature

1/2 teaspoon vanilla extract

1/4 teaspoon lemon oil

1/2 cup flavorless cooking oil such as canola

5 tablespoons blackberry jam

Optional: 2 to 4 drops blue food coloring**

1 cup blackberries, tossed with 1 tablespoon flour

Lemon Glaze

1 cup powdered confectioners sugar

pinch of salt

2 to 3 tablespoons lemon juice

 

Preheat the oven to 350°F and spray an 8-1/2 x 4-1/2 inch loaf pan with cooking spray (or line the pan with parchment paper).  Combine the flour, baking powder, and salt in a small bowl. Whisk or sift to distribute the ingredients and get the lumps out.  Place the sugar and lemon zest in a mixing bowl. Rub the sugar between your fingers to infuse the lemon zest. Add the sour cream, eggs, vanilla, and lemon oil. Whisk until everything is well blended.  Use a silicone spatula to stir in half of the dry ingredients until well blended, then stir in the other half of the flour mixture.  Pour the oil into the batter gradually while stirring with a silicone spatula.  Transfer 1/2 cup of the batter into a small bowl and stir in the blackberry jam and blue food coloring if desired.  Stir the blackberries into the larger bowl of batter and pour about 2/3 of the batter into the prepared loaf pan.  Pour the blackberry jam batter into the pan, then top it with the rest of the batter in the larger bowl. Transfer the loaf pan to the oven and bake for 55 to 65 minutes or until the loaf cake starts pulling away from the pan’s edges. A toothpick inserted in the center should come out clean or with a few crumbs attached.  Let the loaf bread cool in the pan for 5 to 10 minutes, then run a knife around the edges and remove it from the pan. Let it cool completely on a wire rack.  Lemon Glaze: Add the powdered sugar and salt to a bowl. Pour in 2 tablespoons of lemon juice and whisk until smooth. If you want a thinner glaze, slowly add more lemon juice until you get the consistency you like.  Drizzle the glaze over the top of the cooled loaf bread. Let the bread sit at room temperature for about 10 minutes or until the glaze firms up.  Garnish with fresh blackberries or candied lemon slices.  You can store this cake at room temperature for 1 day or in the fridge for 4 days. Let it cool completely, then wrap it in plastic wrap to prevent it from drying out. If you don’t add the blackberries, you can store the loaf cake at room temperature for 4 days.

Artisan Seed No Knead Bread

Artisan Seed No Knead Bread

Artisan Seed No Knead Bread

 

3 cups bread flour

¼ tsp. dry active yeast

1 ¼ tsp. salt

2 T. sunflower kernels

2 T. pumpkin seeds

1 T. flax seeds

1 T. poppy seeds

1 T. sesame seeds

1 ⅝ cups water

 

For the topping: (optional)

1 T. of each kind of seeds, all mixed together

 

Basic Instructions: In a large bowl, mix together the flour, yeast, and salt, and all the seeds. Add the water and mix together with a wooden spoon until just combined.  You will have a sticky, shaggy ball of dough. Cover the bowl with plastic wrap and let rise at room temperature for 12-18 hours, and do not disturb!  After rising, the dough will be very sticky! Cover your hands with oil, then stretch the dough and fold it into thirds. Then turn the dough 90° and stretch it out again, and fold it into thirds.  Gently  shape the lump into a round loaf with the ends tucked under, set aside.  Pour the seed topping mixture onto a flat surface and spread it out, then roll the top and sides of the loaf in the seeds until it is well coated. Slash the top of the loaf, then allow the loaf to rest 15 minutes.  Your oven should be very hot at 450 degrees Fahrenheit, and you should have a cast irons skillet heated in the oven. Transfer your loaf to the hot pan and get ready to pop it into the oven. This next step is optional, but it will help your bread to form an amazing crust. For the best artisan style crust, you need to form steam in the oven just as the loaf goes in. Some bakers us a spray bottle of water and spray inside the oven to create this steam. I have found that the easiest way for me is to just throw a few ice cubes in right before I pop the bread in. The steam in the oven will allow your bread to expand for longer before the crust hardens, and give you bigger bubbles and a better texture! Bake 35-40 minutes.  Allow to cool before slicing!

Aged Cheddar, Smoked Ham, and Apple Galette

Aged Cheddar, Smoked Ham, and Apple Galette

Aged Cheddar, Smoked Ham, and Apple Galette

1 T. salted butter

2 T. all-purpose flour

¾ cups milk

2 T. grainy mustard

2 cups grated aged cheddar cheese

1 cup (1-inch) cubed smoked ham

2–3 large baking apples, cored, cut into ¼-inch slices (peel left on)

1 tsp. grated lemon zest

Flaked sea salt and cracked black pepper

1½ cups all-purpose flour

2 T. thyme leaves

½ tsp. fine sea salt

½ cup cold unsalted butter, cut into 1-inch cubes

5–6 T. cold water

1 large egg

1 T. milk

 

To make the pastry, place the flour, thyme, and salt in a food processor. Pulse once to combine. Add all the butter and pulse a few more times until the mixture is crumbly and the butter is cut down into pea-sized pieces. Add the cold water, 1 Tbsp at a time, pulsing in between to bring the dough together. Dump the dough out onto a piece of plastic wrap and form it into a disc. Wrap it tightly and refrigerate for at least 30 minutes. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. To make the filling, first melt the butter in a saucepan over medium heat and add the flour. Stir to combine and cook until the flour begins to brown and has a slightly nutty aroma. While whisking constantly, add the milk and continue to stir until the roux thickens. Remove from the heat and add the grainy mustard. Set aside.  In a large bowl, place the cheese, ham, apple slices, lemon zest, and a pinch of salt and pepper. Toss lightly just to combine. Place the dough on a well-floured work surface and roll it into a 12-inch circle. Transfer the dough to the prepared baking sheet. Spread the mustard roux over the middle of the pastry, leaving a 2-inch-wide border along the perimeter. Top with the cheese, ham, and apple mixture. Fold the bare edges of the dough in towards the centre to form a rustic crust. Make an egg wash by beating the egg with the milk. Brush the crust with the egg wash and bake the galette for 25–30 minutes, or until the crust is golden brown and the filling is bubbling. Remove the galette from the oven and allow to cool in the pan for 5–10 minutes before serving

3 Ingredient Pesto Meatballs

3 Ingredient Pesto Meatballs

3 Ingredient Pesto Meatballs

 

1 lb. ground chicken (or beef)

1/3 cup panko crumbs or oat bran

¼ cup jarred pesto

 

In a large mixing bowl, combine chicken, panko and pesto. Salt, to taste. Mix until fully combined. Roll meat mixture into balls using 1 tbsp mixture per meatball. This recipe will make ~24 meatballs. Heat 2 tbsp olive oil in a large pan over medium heat. Add the meatballs to the pan and cook until browned on the outside and no longer pink on the inside, stirring and flipping the meatballs throughout. They will cook in about 6-8 minutes, depending on the size. Remove from the pan and serve with your favorite pasta recipe.

Bacon Yakisoba (Fried Noodles)

Bacon Yakisoba (Fried Noodles)

Bacon Yakisoba (Fried Noodles)

 

3-4 slices bacon, cut into bite-size pieces

1/4 cabbage, sliced thinly

1 tablespoon vegetable oil

1/4 cup water

1 fresh Yakisoba packet (comes with noodles and seasoning powder)

Kewpie mayonnaise, aonori (seaweed flakes), or pickled ginger, for garnish

 

Cook bacon in large skillet over medium-high heat until almost crispy. Set aside. Drain all but 1 tablespoon bacon fat. (For non-bacon option, start with 1 tablespoon vegetable oil.)  Add cabbage to bacon fat and cook until soft. Set aside.   In same pan, heat oil and water. Add noodles and pan fry 2-3 minutes, until soft. Add bacon and cabbage. Sprinkle in seasoning powder and combine until even.   Divide among 3 plates. Garnish with a few lines of Kewpie mayonnaise, a handful of aonori, and a pinch of pickled ginger.

German Currywurst

German Currywurst

German Currywurst

 

1 T. olive oil

1/2 C. chopped yellow onion

1 small clove garlic

1 1/2 T. quality curry powder

1 T. quality sweet paprika

1/8 tsp. ground cloves

1/8 tsp. ground cinnamon

1 C. ketchup

1 T. tomato paste

5 T. vegetable or chicken broth

1 T. apple cider vinegar

1 T. honey

1 tsp. quality Worcestershire sauce

1 tsp. sugar

1/4 tsp. prepared yellow mustard

1/2 tsp. salt

1/8 tsp. freshly ground black pepper

pinch of cayenne pepper (optional, for more heat)

4 genuine German bratwursts, bockwurst, rotwurst or weisswurst

extra curry powder for sprinkling

French fries or crispy bread rolls (Brötchen) for serving

 

Heat the oil in a small saucepan and cook the onions just until soft and translucent. Do not brown them. Add the garlic and cook for another minute. Add the curry powder, paprika, cloves and cinnamon and cook for 30 seconds. Add all remaining ingredients and bring to a simmer. Reduce the heat to medium, cover and simmer for 15 minutes, stirring occasionally.  Use an immersion blender or transfer to a blender and puree until smooth.  Let the mixture cool completely and then refrigerate for a day before using to allow time for the flavors to meld.   Makes 1 1/2 C..  The curry ketchup will keep for up to a month in the fridge.

 

HOW TO MAKE CURRYWURST: If the sausages are not pre-cooked, first poach them in lightly simmering water.  The next step is to grill/fry them to finish them off.

You can either grill or pan-fry the sausages. The important thing is to cook them until they develop a thick and crispy browned outer crust.  (So if you’re pan-frying, be sure to use enough oil.)  Some curry wurst stands also cut vertical slits along the currywurst to prevent them from bursting open while cooking and then the sausages are sliced along the lines into bite-sized chunks before serving. To serve, slice the wursts vertically into bite-sized pieces, top with some curry ketchup, and sprinkle with curry powder.  Serve with French fries or a crispy bread roll (Brötchen).  Currywurst and fries/Brötchen are served in paper food trays and eaten with currywurst toothpicks.

Savory Roasted Cherries

Savory Roasted Cherries

Savory Roasted Cherries

 

4 C. pitted cherries

1 T. olive oil

1/4 tsp. fine sea salt

1/4 black pepper

3 T. fresh parsley, minced

 

Preheat the oven to 450 degrees and line a sheet pan with parchment paper. Use a cherry pitter (or one of these techniques if you don’t have one) to pit the cherries. Toss the cherries in a bowl with the olive oil, salt, pepper. Spread the cherries on the lined sheet pan and roast for 15 minutes. Remove the cherries from the oven and sprinkle them with the parsley. Toss gently when they’re cool enough to handle. Eat the cherries warm as a side or keep them refrigerated (for up to five days) and use them in salads or eat them as a snack.

Pears Poached with Cider & Bay

Pears Poached with Cider & Bay

Pears Poached with Cider & Bay

 

4 pears

1/3 C. sugar

2-3 strips lemon peel

4-5 bay leaves, torn in half

1 ¼ C. dry hard cider

 

Peel the pears, but leave them intact. Put them in a saucepan into which they will fit fairly snugly in one layer. Add the sugar, lemon zest and bay leaves. Pour over the cider, then add enough water just to cover the pears. Bring to a simmer, cover and simmer until the pears are tender—the time this takes can vary greatly depending on the ripeness of the pears; it could be five minutes for ripe pears, or 25 for very firm ones, so keep checking them with the tip of a small, sharp knife. When the pears are done, remove them from the pan with a slotted spoon and place in a dish. Turn up the heat under the liquor in the pan. Boil it down until reduced by at least half and tastes sweet and intense. Pour the reduced liquor over the pears in their dish, leave to cool completely, then chill. Before serving, spoon the juice in the dish back over the chilled pears and top with a spoonful of crème fraîche, if desired

Chanterelle-Apricot Jam

Chanterelle-Apricot Jam

Chanterelle-Apricot Jam

 

4 C. chanterelles

2½ C. fresh diced apricots

7 C. sugar

¼ C. fresh lemon juice

1 box SURE-JELL Fruit Pectin

½ tsp. butter or margarine

 

Sterilize (9) 8-ounce jam jars and lids in boiling water.

 

Finely dice the chanterelles. Reduce chanterelles in a deep pan under mediumlow heat for 15 minutes, until moisture has bubbled off and mushroom mixture is thick. Measure out 2½ C..  Combine mushrooms and apricots to measure exactly 5 C.. Add to the saucepan with sugar, lemon juice, pectin, and butter. Bring to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam. Ladle immediately into prepared jars, filling to within ¼ inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on tightly. Place jars on an elevated rack in a canner. Lower rack into canner. Water should cover jars by 1 to 2 inches. Cover and bring water to a gentle boil. Process for 10 minutes, adding boiling water as needed to keep the jars covered. (Add 12 minutes to the processing time for high elevation.) Remove jars and place upright on a towel to cool completely. After the jars cool, check seals by pressing the middles of lids with your finger. If lids spring back, lids are not sealed and refrigeration is necessary. Store and enjoy. This is not refrigerator jam, but it can be refrigerated to prolong shelf life and the fresh taste.  Note: If you’d like a low-sugar version, follow instructions for low-sugar SURE-JELL, making sure the mushroom-to-fruit ratio is 50/50. Or try Pomona Pectin.

Wild Nettle Green Curry

Wild Nettle Green Curry

Wild Nettle Green Curry

 

1 can full-fat coconut milk

1 T. green curry paste

1 C. water

1 T. fish sauce

1 tsp. coconut sugar (can substitute brown sugar)

1 C. lightly packed nettle leaves (can substitute other mild wild greens such as lambs quarter or orache)

2–3 C. pre-cooked vegetables such as sweet potatoes, zucchini, red pepper, peas, leftover chicken, etc. (or meat)

Optional: Warm rice for serving. Thai basil for garnish.

 

In a medium-sized pan, melt the solid lump of coconut fat (scraped from the top of the tin of coconut milk) over medium-high heat. Add the curry paste and sizzle it for 2 minutes’ until it becomes intensely fragrant. Stir in the remaining liquid from the coconut milk can, as well as the water, fish sauce and sugar. Bring the mixture to a light boil, with small bubbles breaking the surface. Drop the nettle leaves into the bubbling curry and let them cook for 3 minutes. Remove the pan from the stove and set down on a heat-proof surface. Using a stick blender, blend the contents of the curry until smooth, then return the pan to the heat and continue to let simmer until it thickens enough to coat the back of a spoon. Stir in your pre-cooked vegetables (or meat) and let them heat through. Adjust salt to taste and serve the curry over warm rice.

Lemon Cardamom Sandwich Cookies

Lemon Cardamom Sandwich Cookies

Lemon Cardamom Sandwich Cookies

 

1 cup unsalted butter

1/4 cup heavy cream

1/2 teaspoon vanilla extract

3-1/2 cups powdered sugar

 

1 cup unsalted butter, melted

2-3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 tablespoon lemon zest

1 teaspoon ground cardamom

1-3/4 cups granulated sugar

1 tablespoon vanilla extract

1 medium egg

1 egg yolk

 

1/2 upc white chocolate chips, melted

1/4 cup candied lemon peel, finely chopped

 

To make brown butter buttercream filling: In a medium pot or skillet, cook butter over medium heat. Stirring occasionally, cook about 10 minutes until butter reaches a golden brown. Remove from heat and allow to cool to room temperature. The butter will be somewhat solidified, but not hard (you can speed up this process by placing butter in refrigerator.) Once cooled, use a stand mixer to beat butter until light and fluffy. Add heavy cream, vanilla extract and powdered sugar. Slowly mix ingredients together until almost combined. Continue to beat mixture on high for 5-7 minutes until light and fluffy. Place buttercream into a piping bag with a piping tip of your choice. To make cookies: Preheat oven to 350°. In a medium pot or skillet, gently melt butter over low heat. Meanwhile, in a large bowl, whisk together flour, baking powder, baking soda, salt, lemon zest and ground cardamom. Set aside. Add sugar to a mixing bowl of a stand mixer. Once butter is melted, but not hot, add to sugar. Mix using paddle attachment. Add vanilla, egg and yolk to the bowl. Mix until combined. Add dry ingredients and mix until fully combined. Using a 3-ounce cookie scoop, scoop the cookie dough onto a parchment lined sheet pan. You will get approximately 13 cookies (one extra cookie to taste test, of course!) Bake cookies for about 14-16 minutes. Allow cookies to cool completely before assembling sandwiches. To assemble: Pipe a thick swirl of buttercream on 12 cookies. Top each with another cookie. Drizzle one half of the sandwich cookie with melted white chocolate. Before the white chocolate sets, top with candied lemon peel.