Holiday Crantini
Holiday Crantini
2 ounces White Cranberry Juice
1 ounce Vodka or Gin
1/2 ounce Triple Sec
Mix in a shaker with ice. Shake and pour. Garnish with dried cranberries.
Confit Mushrooms
Confit Mushrooms
1 ½ lb mushrooms (of your choice)
2 T. minced shallots
1 T. fresh thyme leaves
2 C. neutral olive oil or grapeseed oil
Salt, to taste
Clean the mushrooms by wiping them with a damp paper towel. If the stems are edible, simply trim the ends; otherwise, separate the caps from the stems and reserve the stems to make a mushroom broth. In a saucepan, combine the minced shallots, thyme leaves, cleaned mushrooms, and oil. Heat gently for about 40 minutes; you do not want the oil to bubble or the shallots to burn. Remove from heat and cool completely. Season with salt to taste and transfer to a cool, sterilized jar. Store in the fridge for up to 2 weeks.
Black Pepper-Parmigiano Dutch Baby with Arugula and Cherry Tomatoes
Black Pepper-Parmigiano Dutch Baby with Arugula and Cherry Tomatoes
1⅓ cups (186g) all-purpose flour
1 T. sugar
½ tsp. coarsely ground black pepper, divided
½ tsp. kosher salt, divided
6 large eggs
1 cup (240mL) whole milk
2 T. extra-virgin olive oil, divided
1 tsp. minced chives
½ tsp. minced fresh thyme
2 T. unsalted butter
1½ ounces Parmigiano-Reggiano cheese, shredded (½ cup), divided
1 pint cherry tomatoes, halved if small or quartered if large
3 cups (85g) arugula
1 tsp. grated lemon zest plus 1 T. juice
Whisk flour, sugar, ¼ tsp. black pepper and ¼ tsp. salt in a large bowl. Whisk milk, eggs and 1 T. olive oil together in a second bowl. Whisk ⅔ of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth. Add chives and thyme and whisk to combine. Leave whisk in batter and allow to rest. Adjust the oven rack to the lower-middle position, place a 12-inch cast-iron or other oven-safe nonstick skillet on the rack and set the oven to 425°F. When the oven is hot, add remaining butter to the skillet and return to the oven until foaming subsides and the butter is lightly browned, 30 to 60 seconds. Carefully remove the skillet from the oven and swirl so the butter coats the bottom of the pan. Whisk batter one last time to combine, then pour into the skillet. Sprinkle evenly with ¼ cup Parmigiano. Bake until the pancake is puffed, and its top is well browned, 18 to 22 minutes. While Dutch baby bakes, place tomatoes, arugula, remaining olive oil, lemon zest, lemon juice and remaining salt and pepper in a bowl and toss to combine. Season with additional salt to taste. Add tomato salad to top of Dutch baby, garnish with remaining Parmigiano and serve.
Holiday Popcorn Balls
Holiday Popcorn Balls
6 T. unsalted butter
1 10-ounce bag mini marshmallows
1/4 C. brown sugar
8 C. popped salted popcorn
Unsalted butter
Melt the butter in a large heavy stockpot. Add the marshmallows and the sugar and stir until melted. Remove from the heat and stir in the popcorn. Butter your hands and shape the balls into desired sizes. Set on a parchment paper or silicone-lined cookie sheet to set.
For PEANUT BUTTER POPCORN BALLS, reduce the butter to 4 T. and add 1/3 C. creamy Peanut Butter.
*To color the popcorn balls, add a few drops of food coloring to the smooth marshmallow mixture. Mix well to distribute the color evenly, then pour the marshmallow mixture over the popcorn as instructed above.
Bacon & Chive Egg Clouds
Bacon & Chive Egg Clouds
4 eggs
¼ cup parmesan cheese, grated
¼ cup bacon, crumbled
¼ cup green onions or chives, sliced
Salt & black pepper, to taste
Preheat your oven to 450 degrees and line a baking sheet with parchment paper. Then carefully separate the egg whites from the egg yolks. Place the whites in a large mixing bowl and place each yolk in a separate small ramekin. (This makes it easier to add the yolks to your egg whites later.) Next use an electric mixer to beat your egg whites until stiff peaks form. (About 2 minutes.) Then gently fold in your parmesan cheese, bacon bits and green onion. Spoon 4 mounds of your egg white mixture onto your prepared baking sheet and make a small well in the center of each with the back of a spoon. Then place the baking sheet in the oven and bake for 3 minutes. Once done, remove the pan from the oven and place a yolk in the center of each well. Then return the pan back to the oven and cook for 3-5 more minutes or until the yolks are cooked to your liking. Season with salt and pepper to taste then serve with extra sliced green onions sprinkled on top.
Terrence Hill’s Beans
Terrence Hill’s Beans
2 T. olive oil
1 bunch scallions, white and green parts, sliced
5 garlic cloves, crushed lightly
6 pancetta rashers, sliced into ribbons
3 T. tomato paste
2 cups red kidney beans
3 cups chicken stock or water to cover
1 T. brown sugar
2 Poblano peppers, soaked, seeded and chopped roughly
3 sprigs thyme
1 bunch flatleaf parsley
1 T. red wine vinegar
2 cups dry but fruity red wine
salt and pepper
Soak the beans in water overnight or bring to a boil and allow to rest in water until it is cold, discarding water in either event. In the olive oil, gently sauté the scallions, the garlic, and add the pancetta, cooking over medium heat until the fat runs a little. Add the tomato paste and stir until it has lightly caramelized.
Add the drained beans, with enough chicken stock or water to cover them. Add the sugar, the peppers and the herbs, stir, and cover. Cook gently until the beans are fork-piercable tender, adding additional stock or water from time to time. When barely tender add vinegar and red wine. Cook, with lid removed, until the wine has been absorbed. Taste! Add freshly ground black pepper and salt to taste. Serve with crusty baguette and sweet butter. Not that Terence ever had either. Or the wine for that matter.
Finishing Salts
Finishing Salts
Chili-Lime Cumin Salt
2 T. cumin seeds
1 tsp. crushed red pepper flakes
1 T. finely grated lime zest
2 T. flaky salt
Toast the cumin seeds in a small dry skillet over medium heat, shaking often, until fragrant, 1 to 2 minutes. Transfer to a bowl and add the crushed red pepper flakes, lime zest, and flaky salt. Stir to combine, rubbing the zest in with your fingers. Leave at room temperature, tossing whenever you think about it, until the zest is dry (a few hours to overnight). Cover and store at room temperature up to 3 months.
Pepita-Pepper Salt
¼ cup pumpkin seeds, chopped
1 T. coarsely ground black pepper
2 T. flaky salt
Toast the pumpkin seeds in a small dry skillet over medium heat, shaking often, until golden and fragrant, about 2 minutes. Transfer to a bowl and add the black pepper and flaky salt. Stir to combine. Cover and store at room temperature up to 3 months.
Lemon-Sesame Salt
1/4 cup black or white sesame seeds
1 T. finely grated lemon zest
2 T. flaky salt
Toast the sesame seeds in a small dry skillet over medium heat, shaking often, until fragrant, 1 to 2 minutes. Transfer to a bowl and add the lemon zest and flaky salt. Stir to combine, rubbing the zest in with your fingers. Leave at room temperature, tossing whenever you think about it, until the zest is dry (a few hours to overnight). Cover and store at room temperature up to 3 months.
Rabanadas (Brazilian French Toast)
Rabanadas (Brazilian French Toast)
4 medium eggs
360 ml (1 1/2 cup) milk
1/2 tsp salt
1/2 tsp cinnamon powder
1 T. sugar
1 baguette
500 ml (2 cups) canola oil, for frying
2 T. sugar
1/2 tsp cinnamon powder
In a large baking dish combine milk, salt, cinnamon powder, and sugar. Beat with a whisk to combine. Cut the baguette into 2 cm (1-inch) slices. Soak the bread slices in the prepared egg mixture. Set aside for 2 minutes, then turn the bread and leave to soak for another 2 minutes per side. Pour oil into a deep skillet and place over medium heat. Cook until the oil reaches 170 °C / 340 °F then carefully add the bread in a single layer. Deep-fry in two alternations. Deep-fry for 3 minutes, then turn the french toast and continue to fry for another 3 minutes. Transfer the French toast to a baking sheet lined with paper towels to get rid of any excess oil. Repeat the process with the rest of the oil. Make the sugar coating. In a bowl combine sugar and cinnamon powder. Coat the warm French toast in cinnamon sugar and serve as soon as possible.
Za’atar Blend
Za’atar Blend
Za’atar is an herby, nutty, tangy Middle Eastern spice blend. It’s named after its primary ingredient, hyssop leaves, that are dried and blended with toasted sesame seeds, herbs, spices, and ground sumac. Fresh or dried za’atar leaves can be hard to find in American supermarkets but you can use dried oregano or thyme in its place.
1 T. ground cumin
1 T. ground coriander
1 T. sesame seeds
1 tsp. ground sumac or freshly grated lemon zest
1 T. dried oregano or thyme
Place ingredients in a jar or other resealable container and shake or stir to combine. Za’atar will keep in an airtight container at room temperature for a couple of months.
Lemon, Coconut, and Pistachio Cake
Lemon, Coconut, and Pistachio Cake
1/2 cup Unsalted Butter , room temperature
1 1/4 cups Granulated Sugar , divided
3 Large Eggs , room temperature
1 1/4 cups All-Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Kosher Salt
1/4 tsp Baking Soda
1/4 cup Unsweetened Shredded Coconut
1/3 cup Shelled Unsalted Pistachios
1/2 cup Full-Fat Coconut Milk
1 T. Lemons , zested (about 2 lemons)
1/3 cup Lemon Juice , freshly squeezed, divided
1/2 tsp Vanilla Extract
2 T. Full-Fat Coconut Milk
1 T. Unsweetened Shredded Coconut
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan, line the bottom with parchment paper, then grease the paper and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, combine the Unsalted Butter (1/2 cup) and Granulated Sugar (1 cup) . Beat on medium speed for 3-5 minutes, until light and fluffy. With the mixer on medium speed, add the Large Eggs (3) one at a time, scraping down the bowl after each addition. Beat for one more minute, until the batter is pale and thick. In a medium bowl, sift together the All-Purpose Flour (1 1/4 cups) , Baking Powder (1/2 tsp) , Kosher Salt (1/2 tsp) , and Baking Soda (1/4 tsp) . Add the Unsweetened Shredded Coconut (1/4 cup) and set aside. Place the Shelled Unsalted Pistachios (1/3 cup) in the bowl of a food processor and process until coarsely chopped. Remove 1 1/2 T. and set aside for garnish. Continue processing until the pistachios are very finely ground. Measure to make sure you have 1/4 cup, and add it to the bowl with the dry ingredients. In another bowl, combine Full-Fat Coconut Milk (1/2 cup) , zest of the Lemons (1 Tbsp) , Lemon Juice (3 Tbsp) , and Vanilla Extract (1/2 tsp) . Add the wet and dry mixtures alternately to the batter, beginning and ending with the dry. Do not overmix. Transfer to the prepared pan and bake for 45-50 minutes, until a cake tester comes out clean. Allow to cool in the pan for 10 minutes, then invert onto a rack set over a tray to continue cooling. In a small saucepan, combine the Granulated Sugar (1/4 cup) , Full-Fat Coconut Milk (2 Tbsp) , and Lemon Juice (2 Tbsp) . Bring to a simmer, stirring to dissolve the sugar, then remove from the heat. While the cake is still warm, slowly pour the syrup over the top of the cake. Sprinkle with the reserved pistachios and Unsweetened Shredded Coconut (1 Tbsp) , cool completely, and serve.
Garlic-Shallot Crunch
Garlic-Shallot Crunch
4 large Shallots, peeled and thinly sliced into rings (about 1 cup)
1 head garlic, cloves separated and thinly sliced (about 1/2 cup)
1 to 1 1/2 C. vegetable or other neutral oil
Kosher salt
Combine the shallots and garlic in a small pot. Add enough vegetable oil just to cover and place over medium heat. When the shallots and garlic are sizzling vigorously, about 4 minutes in, reduce the heat to low. Continue to cook, stirring occasionally, until golden brown, 15 to 20 minutes. Use a slotted spoon to transfer the shallots and garlic to a paper towel-lined plate and season with a little salt. Let oil cool, then store in an airtight container in the fridge for up to 1 week. Crunchies will keep in an airtight container at room temperature for about 1 month.
Use flavorful leftover oil to sear fish or make a vinaigrette.
Crunchy Seed Braid
Crunchy Seed Braid
283g (1¼ C.) lukewarm water
35g (3 T.) vegetable oil
241g (2 C.) Bread Flour
170g (1½ C.) White Whole Wheat Flour
43g (½ cup) traditional rolled oats
1½ tsp. salt
25g (2 T.) sugar
28g (¼ cup) nonfat dry milk
2 tsp. instant yeast
1 large egg white beaten with 1 T. cold water
85g (generous ½ cup) mixed seeds – poppy, sesame, flax, fennel, and anise are all good choices.
Mix all of the dough ingredients, and mix and knead – by hand, stand mixer, or bread machine – to make a smooth, supple dough. Place the dough in a lightly greased, covered container, and allow it to rise for 60 to 90 minutes (it will become quite puffy, though it may not double in size). Gently deflate the dough, and divide it into three pieces. Roll/stretch each piece into a 60cm (24-inch) log. Brush the logs with the beaten egg white, coating them as well as you can. Sprinkle with the seeds. Roll them over, brush with egg white, and sprinkle on more seeds. Roll them around a bit, to coat as completely as possible. Allow the logs to rest for 15 minutes, uncovered. Squeeze the three logs together at one end, braid, and when you get to the end, squeeze the three pieces together and tuck them underneath. Transfer the braid to a lightly greased or parchment-lined pan, brush with more egg white, and sprinkle with any leftover seeds.
Cover the braid, and let it rise for 1 hour, till the braid has become noticeably puffy. Toward the end of the rising time, preheat the oven to 220℃ (425°F). Bake the bread for 15 minutes. Tent it lightly with foil (to prevent over-browning), reduce the oven temperature to 180℃ (350°F), and bake for an additional 10 to 15 minutes, until the crust is golden and the braid’s internal temperature registers 89℃ (190°F.)
Remove it from the oven, and cool on a rack.
Cured Egg Yolks
Cured Egg Yolks
1¾ cups kosher salt
1¼ cups sugar
4 large egg yolks
Nonstick vegetable oil spray
Preparation
Whisk salt and sugar in a medium bowl to combine. Evenly spread out half of salt mixture in an 8×8″ glass baking dish. Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly. Carefully place an egg yolk in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic. Chill 4 days. Preheat oven to 150°. Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels. Generously coat a wire rack set inside a rimmed baking sheet with nonstick spray; place yolks on rack. Dry out in oven until opaque and texture is like a firm Gruyère cheese, 1½–2 hours. Let cool. (Alternatively, if your oven doesn’t go that low, you can dry out eggs in an unheated oven for 2 days.) Finely grate cured egg yolks over soups, pastas, or salads as you would a hard cheese. Do Ahead: Yolks can be cured 1 month ahead. Place in an airtight container and chill.
Pudding Cake in a Mug for One
Pudding Cake in a Mug for One
2 T. (28 g) butter
2 T. (10 g) cocoa powder
1 1/2 T. (22 g) erythritol blend
1 pinch of salt
1 egg yolk
2 T. (30 ml) heavy cream
1/4 tsp. vanilla extract
12 pieces Lily’s sugar-free chocolate chips (optional)
Coat a mug with cooking spray. This cake doesn’t rise much. A shallower mug might work better. Put the butter in it and microwave for 30 seconds to melt it. Add the cocoa powder, erythritol, salt, egg yolk, heavy cream, and vanilla and use a whisk or a fork to stir it all up until you have a uniform batter. If you’re using the chips, sprinkle them over the top and let them sink in a bit. Microwave on High for 90 seconds. Let it cool until you can handle it safely, then tip it out onto a plate.
Caramelized Red Bell Peppers and Onions
Caramelized Red Bell Peppers and Onions
2 red bell pepper, cut into strips
2 red onions, cut into strips
1 T. olive oil
1 tsp. butter
¼ cup red wine (Optional)
1 pinch salt
1 pinch ground black pepper
1 pinch dried basil
Variation: Add some golden raisins
In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; sauté for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften. If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.
Pretty Garden Bento
Wassail
Wassail
2 Granny Smith apples
12 to 15 whole cloves
8 C. apple cider
2 C. fresh orange juice
1/4 cup fresh lemon juice
4 cinnamon sticks
1/4 tsp. each ginger and nutmeg
1 T. honey or maple syrup
Brandy, whiskey, or dark rum (optional)
Garnishes: fresh cranberries, orange slices, apple slices
Poke cloves into the apples on all sides. Place in a large pot with all other ingredients except the alcohol and garnishes. Bring to a boil, lower heat and simmer for 35 to 45 minutes. Add a shot of alcohol to a mug (if desired) and ladle the wassail over the top. Garnish and enjoy!
Roasted Red Pepper and Mango Coulis
Roasted Red Pepper and Mango Coulis
One 16- to 24-ounce jar marinated roasted (or sweet) red peppers
One 15-ounce can mangoes, drained
14 teaspoon salt
With a fork, fish out enough red peppers to equal about 1 ½ cups (without liquid). Puree the peppers. If they don’t make 1 cup of puree, add a couple more and process again. Continue until you have 1 cup of puree. (But really, 1 ½ cups of cut red peppers ought to equal 1 cup of puree.) Drain the mangoes and puree. You should get about 1 cupful. Combine the 1 cup of red pepper puree, ¥i cup of mango puree, and salt.
Thai-Style Coconut Shrimp Soup
Thai-Style Coconut Shrimp Soup
1 14-oz can coconut milk
2 c reduced-sodium chicken broth
1 T. garlic, minced
1 stalk fresh lemongrass, cut in 1-in. pieces
1 c mushrooms, sliced
1 T. fresh lime juice
1 T. Thai fish sauce
1 tsp. Thai chili paste or chilis
1 lb. shrimp, peeled and deveined
1/4 C. fresh basil leaves, finely chopped
1/4 C. fresh cilantro, finely chopped
Combine coconut milk, broth, ginger, and lemongrass in a medium pot over high heat and bring. Add mushrooms, lime juice, fish sauce, and chili paste. Reduce heat and simmer until mushrooms are tender, about 5-7 minutes. Add shrimp and continue to simmer until cooked through, about 2-3 minutes. Stir in basil and cilantro and serve.
Creamy Pumpkin Pasta with Prosciutto and Sage
Creamy Pumpkin Pasta with Prosciutto and Sage
2 T. olive oil
4 ounces prosciutto, sliced into thin ribbons
1/2 cup fresh sage leaves, cut into thin strips (chiffonade)
1 15-ounce can pumpkin purée, such as Libby’s
1 1/4 cups heavy cream or half-and-half
2 T. butter
2 tsp. kosher salt, plus more for pasta water
1 tsp. fresh black pepper
1 pound rigatoni or other good-sized tubular pasta
1/2 cup grated Parmigiano-Reggiano cheese, plus more to garnish
2 cups reserved pasta water (you may not use all of this)
Bring a large pot of well-salted water to a boil. Add pasta. Stir, and cook until two minutes shy of al dente. Drain, reserving at least 2 cups of pasta water. While the pasta comes to a boil and cooks, cook the prosciutto and sage in two T. olive oil over medium heat, stirring frequently, until lightly browned and crisp. Set aside on a plate. Add the pumpkin, cream, 2 tsp. salt, pepper, and butter to the skillet. Cook, whisking, until smooth and heated through. It will be thick. Add the drained pasta and half of the prosciutto and sage back to the skillet. Toss to coat and cook together for a minute or two, using pasta water to loosen it into a creamy sauce. (Note: I used nearly 2 cups, in several additions.) Remove from heat. Stir in the Parmigiano-Reggiano cheese. Taste for seasoning. Spoon into pasta bowls, topping with the remaining prosciutto and sage, with a sprinkle of additional grated cheese.
Ginger-Lime Dressing
Ginger-Lime Dressing
1/2 cup peanut or other cooking oil
1/4 cup seasoned rice vinegar
1/4 cup lime juice
2 tsp. sugar
1 tsp. ground ginger
1/2 tsp. soy sauce
Whisk together the ingredients until thickened.
Fried Tortilla Strips with Lime
Fried Tortilla Strips with Lime
10 corn tortillas
1/2 C coconut oil (or avocado oil)
1/2 C coconut shortening*
Fine salt (not kosher salt)
2 T Lime juice (fresh-squeezed or bottled)
Prepare a bowl (or alternatively, a baking sheet) lined with paper towels. In a heavy pan such as a cast iron skillet, heat the 1/2 C coconut oil and 1/2 C coconut shortening (or as much as you need to make 1 inch of melted oil) over medium-high heat. The temperature should be about 350 – 370 degrees if using an instant read thermometer or an infra-red thermometer. While the oil is heating, cut the corn tortillas into 1/2-inch wide strips, cutting the longer ones in half as needed so you’re left with strips 3-4 inches long. Alternatively, you can cut into triangles to make your own tortilla chips! Fill a small spray bottle with 2 T of lime juice, and have some fine salt ready (not kosher salt). When the oil is heated, carefully place 8-10 corn tortilla strips into the oil and allow to crisp for about 10-15 seconds. Turn them over and repeat on the other side. Remove the strips with a pair of nylon-tipped tongs and drain on the paper towels. While still hot and a little oily, spritz with the lime juice and toss with a pinch of salt. Repeat the process until the corn tortilla strips are all fried.
Pantry Friendly Fusilli with Artichoke Hearts and Lemon
Pantry Friendly Fusilli with Artichoke Hearts and Lemon
12 ounces fusilli
4 T. butter (½ stick)
2 T. bottled lemon juice
¼ tsp. garlic powder
One 12-ounce can evaporated milk
¼ tsp. salt
¼ tsp. ground black pepper
1 T. cornstarch dissolved in a little cold water
Two 15-ounce cans chopped marinated artichoke hearts
½ tsp. dried parsley
Make the pasta according to the package directions. Melt the butter in a medium-sized saucepan over low-medium heat. Stir in the lemon juice and garlic powder. Add the evaporated milk, salt, and pepper. When it’s hot enough that little bubbles begin to form on top around the edges, or it’s just beginning to boil, add the dissolved cornstarch. Stir and cook for a minute or two longer, until the sauce has thickened to a chowdery-soup consistency. Remove from the heat. Pour the sauce over the pasta. Add the artichokes, then toss. Sprinkle with the parsley flakes to give color.
Pasta with Lemon, Basil and Clams
Pantry Friendly Pasta with Lemon, Basil and Clams
8 ounces pasta such as linguine, spaghetti, or fettuccine
2 T. butter
¼ cup olive oil
¼ cup bottled lemon juice
1 tsp. dried basil
½ tsp. garlic powder
½ tsp. salt
½ tsp. onion powder
¼ tsp. dried oregano
Two 6-ounce cans chopped clams, not drained
Cook the pasta according to the package directions. Meanwhile, melt the butter in a medium saucepan. Add the oil, lemon juice, basil, garlic powder, salt, onion powder, and oregano. Stir until blended and heated. If the noodles are not ready, simply cover the lemon-basil mixture and let it simmer on very low heat. Just before serving, add both cans of clams with their juice to the lemon-basil mixture, and continue to heat just to bring up the temperature again. Drain the pasta, then pour the lemon-basil mixture over it and toss to coat. Serve at once.
Leftover Turkey Stew with Cheddar Mustard Biscuits
Leftover Turkey Cobbler with Cheddar Mustard Biscuits
2 C. leftover gravy
1 to 1/2 C. leftover stuffing
3 C. leftover assorted vegetables, cut into 1-inch pieces, if necessary
4 C. 1-inch chunks leftover skinless, boneless leftover turkey
Salt and pepper
Turkey or chicken stock or broth
1/4 C. chopped fresh Italian parsley
CHEDDAR MUSTARD BISCUITS
2 C. (9 ounces) unbleached all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
Pinch of ground cayenne pepper
6 T. (3 ounces) unsalted butter, cut into 6 pieces and well chilled
1 C. (4 ounces) coarsely shredded sharp cheddar cheese
2 T. Dijon mustard
2/3 C. buttermilk, cold
Put the gravy and stuffing in a large pot and stir until combined. Set the pot over medium heat and bring to a boil, stirring frequently. Reduce the heat and simmer gently, stirring, until the stuffing dissolves. Add the vegetables and turkey, stir until blended and simmer until heated through. Adjust the consistency and flavors. Taste the stew and add additional salt and pepper if necessary. Adding more gravy and/ or a dose of sherry or cider can also help add flavor. If the stew is too thick, add turkey stock, bit by bit, until the liquid is thicken but not too liquid. If the stew is too thin, add more stuffing and simmer until it is dissolved. For a chunkier stew, add more veggies and turkey. Simmer until piping hot. Just before serving, add the chopped parsley. Ladle into shallow bowls and top with one or two buttermilk biscuits.
TO MAKE THE BISCUITS: Arrange an oven rack in the center of the oven and heat oven to 425°F. Line a cookie sheet with parchment paper or nonstick liner. Whisk the flour, baking powder, baking soda, salt and cayenne in a large bowl until well blended. Add the cold butter pieces and, using a pastry blender or two knives, cut the butter into the flour mixture until the butter is pea-sized. (You can also do this step in a food processor using short pulses, scraping the blended mixture into the large bowl before proceeding.) Add the cheese and stir until blended. Add the mustard to the buttermilk and pour over the flour and, using a rubber spatula, stir and fold until it forms a shaggy, moist dough with some floury bits remaining. (I like to use one hand to help mix while keeping the other working the spatula.) Scrape the dough and any remaining floury bits onto the counter and knead a few times until the dough is evenly moist and holds together. Be careful not to over-knead the dough because that will make the biscuits dense. Gently pat and shape the dough into a 1-inch thick slab. Using a 2 1/2-inch round cutter, cut four round out of the dough. Make sure to press straight down and lift straight up as twisting the cutter will pinch together the sides and interfere with rising. Arrange the biscuits upside down (this helps release any slight sealing of the edges, which enhances the rise) about 2 inches apart on the prepared cookie sheet. Stack any scraps of dough on to of each other and gently press to a 1-inch thickness and cut out two more biscuits from the remaining dough. You will end up with 6 biscuits (there will be a smig of dough left over). Bake until the tops are golden brown and the bottom edges are browned, 16 to 18 minutes. Move the sheet to a cooling rack and let the biscuits sit until they’re cool enough to handle, about 10 minutes. Serve immediately or cool completely, wrap in plastic and stow at room temperature for up to 2 days and reheat in the oven or toaster oven.
Peanut Tofu
Peanut Tofu
8 ounces extra-firm tofu
1 green onion, chopped
1 garlic clove, minced
1 T. olive oil
¼ cup peanuts, chopped
2 T. peanut butter
1 T. tamari or soy sauce
½ tsp. smoked paprika
Pinch of sea salt
Remove any excess liquid from the tofu (using a kitchen towel), then cut into ½-inch cubes. Sauté the green onion and garlic in the oil over high heat for 2 minutes. 3. Reduce the heat to medium and add the peanuts, peanut butter, soy sauce, paprika, and salt, mixing well. Add the tofu last. Cook for another 5 minutes. Let cool and store in an airtight container in the fridge.
Roasted Sugar Pumpkin Bread Pudding with Fresh Cranberry and Salted Caramel
Roasted Sugar Pumpkin Bread Pudding with Fresh Cranberry and Salted Caramel
1 small sugar pumpkin, halved, seeds scooped, roasted until tender and puréed (about 1½ cups prepared pumpkin)
1½ cups heavy cream
½ cup whole milk
⅓ cup sugar
3 large eggs
2 egg yolks
⅛ tsp. salt
⅛ tsp. ground allspice
⅛ tsp. ground ginger
⅛ tsp. ground cinnamon
1 T. vanilla extract
10 cups (from 1 loaf) country-style bread, cut into 1-inch cubes
3 T. butter, melted
1 cup fresh cranberries, halved
1½ cups granulated sugar
10 T. unsalted butter, cut into ½-inch cubes
1 scant cup heavy cream
2 tsp. kosher or sea salt
Preheat oven to 350ºF. Grease a 9-inch square baking pan. Whisk together prepared pumpkin purée, cream, milk, sugar, eggs and yolks, salt, spices and vanilla until smooth. Add cubed bread, butter and cranberries and stir to coat bread. Allow to soak for 30 minutes. Transfer to the baking pan. Bake, uncovered, on middle rack until custard sets, about 30 to 40 minutes. Remove from oven and allow to sit and cool slightly before cutting. Salted Caramel Sauce: In a heavy-bottom 4-quart saucepan, heat sugar over medium heat, stirring constantly. Continue stirring and melting sugar until sugar begins to turn a light to medium amber color, then stop stirring. When sugar is reddish brown, carefully add butter and whisk together. Sugar will bubble up, so use caution and a long whisk. Add cream and continue to whisk over medium-low heat until smooth. Add salt and whisk again until smooth and creamy. Reserve to cool slightly or make ahead and microwave to reheat. Drizzle bread pudding with caramel sauce before serving.
PNW Cranberry Tart
PNW Cranberry Tart
For the pastry:
1 1/2 c. all-purpose flour
1 1/2 tsp. sugar
1/4 tsp. salt
1 stick plus 2 T. cold unsalted butter, cut into small pieces
1/3 c. ice water
For the filling:
1 lb. cranberries, preferably locally grown
1 scant c. sugar
2 T. orange liqueur (triple sec, Cointreau, Grand Marnier, etc.)
2 T. cornstarch
Zest of 1/2 large orange
Egg white (optional)
Preheat the oven to 375°. In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. With the processor running, drizzle in the ice water over the flour mixture until the pastry just begins to come together, about 10 seconds. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled, about one hour. Just before the dough finishes chilling, place cranberries in a large bowl and add sugar, liqueur, cornstarch and orange zest. Remove dough from refrigerator and place on well-floured surface. Roll out into large round approximately 14-15″ in diameter. Transfer to large, parchment-covered baking sheet (I usually fold the dough in half very carefully, transfer it to the sheet and unfold it). Brush the bottom of the dough with a very thin coating of egg white to within 4″ of the edge. Place cranberry filling in the middle, keeping it within 3-4″ of the edge of the dough. Lift the edges of the dough and fold over on top of filling, pleating it slightly to keep the tart’s rounded shape. An option here is to brush the dough with egg white and sprinkle it with sugar to give it a shiny appearance. Place in oven and bake at 375° for one hour or so until filling is bubbling and crust is golden.
Evergreen Holiday Mixed Drinks
~Spruce Tip Martini~
1 1/2 oz Verstovia Spruce Tip Vodka
1/2 oz Dry Vermouth
Flake of Sea Salt
Stir with ice, strain into glass and garnish with a lemon twist
~Salal Martinez~
1 oz Cold Tree Gin
1/2 oz Salal Berry Liqueur
1/2 oz Sweet Vermouth
1 dash Portland Bitters Project Cacao Bitters
Stir with ice, strain into glass
~Huckleberry Gimlet~
1 oz Riverain Gin
1/2 oz Huckleberry Jam
1/2 oz Lime
Shake with ice, strain into glass
Chai Infographic
Hawaiian Puff Wheels
Hawaiian Puff Wheels
¾ cup sliced deli ham, finely chopped
13 oz package of puff pastry sheets, thawed
1 ¼ cup cheddar cheese, shredded
½ cup crushed pineapple, well drained
Preheat oven to 375°F. Over the kitchen sink, drain crushed pineapple well, making sure you squeeze all the liquid out. On a lightly floured surface, unroll pastry dough sheets. Spread deli ham and crushed pineapple evenly over both sheets. Sprinkle with shredded cheddar. Carefully roll the dough, starting with a long side so that you end up with a long log. Cut the filled dough into 1-inch thick pieces and pace on a parchment paper lined baking sheet. Bake for 10-12 minutes until golden and they have risen. Remove from oven and cool. Assemble pinwheels inside the lunch container. No warming necessary. Serve with fresh fruit and veggies.
Corn Bites
Corn Bites
2 T. butter
2 T. of all-purpose flour
1 cup milk
Salt and pepper to taste
2 cups corn kernels
1 egg
1/2 cup Cotija cheese, grated
1 ½ cup breadcrumbs (panko)
Oil in spray
Melt the butter in a medium-sized pan over medium heat. Add the flour and mix until combined; cook for 1-2 minutes. Add milk and constantly mix to avoid forming lumps. Continue cooking until the mixture thickens. Season with salt and pepper to taste. Add the corn kernels; mix until they combine. Remove from the heat and add the eggs and cheese; continue mixing for 2 minutes. The residual heat will cook the egg. Let it cool down and then place in the fridge for 1-2 hours until it is completely cold and compact. Heat the oven to 450° F. Cover an oven tray with parchment paper. Using your hands, form the bites into disks. Cover with panko on all sides and place in a previously prepared tray. Spray with oil. Place in the oven for 10-15 minutes or until the bites are golden. Garnish with more Cotija cheese and minced cilantro, if you want. Serve immediately.
Breakfast Board
Breakfast Board
10 mini croissants
¼ C. smoked salmon dip
¼ C. honey Dijon mustard
10 soft boiled eggs
10 slices black forest ham, cut into smaller pieces
4 oz. Brie cheese
2 oz. sliced salami
10 mini banana nut muffins
2 C. black cherries
1 orange, sliced
On a 12×24″ board, fill 3 boards with cherries, mustard, and salmon dip. Arrange on one end the croissant rolls, meat, eggs, and muffins. Set down the cheese and orange slices. Serve! Consider adding bacon, sausage or cheese. Mix and match muffins/pastry. Also, don’t hesitate to make substitutions like adding jam and butter, herbs, spinach artichoke dip, or other fruits.
Arriba! Seasoning
Arriba! Seasoning
Very similar to taco seasoning, but with a smoky flavor, less spice, and a whole lot of kid appeal.
3 T. (23 g) chili powder
2 T. (14 g) ground cumin
1 T. (7 g) ground paprika
1 1/2 tsp. salt
2 tsp. (4 g) black pepper
2 tsp. (6 g) garlic powder
1 tsp. onion powder
2 tsp. (2 g) dried oregano
In a small bowl, combine all ingredients. Store in an airtight container.
Roasted Winter Squash & Apple Soup Graphic
Cheddar and Dill Buttermilk Quick Bread
Cheddar and Dill Buttermilk Quick Bread
2 cups flour
2 T. sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 egg
1/4 cup melted butter
1 1/4 cup shredded cheddar cheese
1/4 cup chopped fresh dill
Preheat your oven to 350 degrees. In a bowl whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and egg. Whisk the melted butter into the buttermilk mixture. Add the buttermilk mixture to the flour mix, and gently combine. Don’t over mix the batter. Stir in the shredded cheese and dill. Line a 9 x 5 baking tin with parchment paper and bake for 1 hour, or until a toothpick inserted in the center of the bread comes out clean.
Tortellini Tomato Skewers Bento
Harissa Poached Eggs for One
Harissa Poached Eggs for One
1 T. (15 ml) olive oil
1 1/2 tsp. minced onion
1 /4 tsp. minced garlic
1/4 cup (60 ml) chicken broth
1/4 cup (60 ml) canned tomatoes with green chiles (with juice)
2 tsp. (10 g) harissa paste
2 kalamata olives
2 pimento-stuffed green olives
3 eggs
2 T. (18 g) crumbled feta cheese
Chopped herbs for garnish
Coat your egg skillet with cooking spray and put it over medium heat. Add the olive oil and onion and sauté for 2 to 3 minutes, until softened. Add the garlic and sauté for 30 seconds or so. Then add the broth, tomatoes, and harissa paste. Stir it all up and bring to a simmer. Let cook for a minute while you quickly slice those olives and stir them in. Crack the eggs directly into the skillet, being careful not to break the yolks. Cover the skillet and let them poach until they are done to your liking—I like my whites done through but my yolks still runny, about 5 minutes. Plate, sprinkle the feta on top, and dig in.
1 SERVING with: 423 Calories; 34 g Fat (72.6% calories from fat); 21 g Protein; 8 g Carbohydrate; 1 g Dietary Fiber; 7 g Net Carbs
Preserved Lemon Cilantro- & Scallion Pesto
Preserved Lemon Cilantro- & Scallion Pesto
⅓ cup pepita (pumpkin) seeds or sesame seeds
1 T. chopped preserved lemon, seeds removed
1 T. fresh lime juice
1 T. chopped garlic
¼ tsp. fine sea salt, plus more
2 bunches scallions, cut into 1-inch lengths (2 C.)
1 bunch cilantro including stems, cut into 1-inch lengths (2 C.)
6 T. vegetable oil
2 T. soy sauce, plus more
Heat the seeds in a small pan over medium-low heat and toss every couple of minutes until toasted and light golden brown, 8 to 10 minutes for pepitas. Transfer to a shallow dish to cool. If using a mortar and pestle, pound the preserved lemon with the pepitas, garlic and salt until roughly smashed. Add the scallions and cilantro and pound into a coarse paste, then stir in the oil and soy sauce. If using a food processor, pulse the pepitas, garlic and salt to coarsely grind. Add the scallion and cilantro and pulse into a coarse paste, scraping the bowl as needed. With the machine running, add the oil and soy sauce. Stir in more oil for a runnier sauce if desired, then season to taste with soy and salt.
Strawberry & Brie French Toast Sandwich for Two
Strawberry & Brie French Toast Sandwich for Two
2 oz. Brie Cheese, sliced
4 slices Sandwich or Challah bread
¼ C. Strawberry Preserves or Strawberry Jam
2 large Eggs, beaten
2 tsp. Milk
Nonstick Cooking Spray
Divide the Brie slices between two of the slices of bread. Top with the strawberry preserves, then place the remaining bread slices on top. In a wide, shallow bowl, whisk together the eggs and milk. Spray a large nonstick skillet with cooking spray and heat over medium heat. Dunk the sandwiches into the egg mixture, coating both sides well. Cook the sandwiches in the skillet for 2 to 3 minutes per side, until golden brown. Serve hot.
Optional Finishing Touch: Sprinkle powdered sugar over the sandwiches before serving.