Maple Bacon Crack

Maple Bacon Crack

Maple Bacon Crack

 

8 -10 slices bacon, chopped

1 (8-ounce) package crescent rolls (sheet style preferred)

1/4 cup pure maple syrup, divided

3/4 cup light brown sugar, packed

1/3 cup chopped pecan pieces (optional)

 

Preheat the oven to 375°F (190°C). Line a large-rimmed baking sheet with parchment paper and spray with cooking spray. Cook the chopped bacon until soft but not crunchy, about 10 minutes at 400°F (200°C). Drain on a paper towel-lined plate and set aside. Roll out the crescent roll dough onto the prepared baking sheet. Pinch the seams together to make a single sheet. Use a rolling pin to fill the pan as much as possible. Prick the dough all over with a fork. Brush half of the maple syrup evenly over the dough using a pastry brush. Sprinkle the brown sugar evenly on top, doing your best to cover the entire surface. Distribute the cooked bacon pieces evenly over the brown sugar. If using, sprinkle the chopped pecans on top. Drizzle with the remaining maple syrup. Bake for 22-25 minutes, until golden brown. Allow to cool completely before cutting into small pieces and serving.

Meal Prep Ginger Ground Beef Bowls

Meal Prep Ginger Ground Beef Bowls

Meal Prep Ginger Ground Beef Bowls

 

1/2 cup coconut aminos

1 T. toasted sesame oil

1 tsp. onion powder

1 tsp. crushed red pepper flakes

1 tsp. fish sauce

 

2 pounds ground beef

1 tsp. salt

3 cloves garlic, minced

2 T. fresh ginger, minced (about a 1.5 inch long root)

1 red bell pepper, finely diced

2 medium carrots, finely diced

4–5 cups frozen riced cauliflower

garnish with green onions & sesame seeds

 

Make the sauce: In a bowl or jar with a lid, combine coconut aminos, sesame oil, onion powder, red pepper flakes and fish sauce. Shake or stir until combined, then set aside. Cook the stir fry: Place a large deep non-stick skillet or Dutch oven over medium heat. When hot, add ground beef and salt. Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 6 minutes or until cooked through, stirring occasionally. Reduce heat to medium-low and make a small well in the center of the pan. Add garlic and ginger, then sauté until fragrant, about 30 seconds. Finally, add the red bell pepper, carrots, and sauce to the pan. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened. Meal prep it: Add 1 cup frozen cauliflower rice to each meal prep container. Portion the ginger ground beef evenly between 4 meal prep containers. Garnish with green onions and sesame seeds if you wish. Store in an airtight container for up to four days in the refrigerator, or up to 3 months in the freezer.

Stuffed Pepper Soup

Stuffed Pepper Soup

Stuffed Pepper Soup

 

Olive oil or butter, for sautéing

1 pound ground beef

1 yellow onion, diced

2 bell peppers (any color), seeded and chopped

2 garlic cloves, minced

1 (14.5-ounce) diced tomatoes (undrained)

1 (15-ounce) can tomato sauce

2 cups beef or chicken broth

1 tsp. salt

1/2 tsp. black pepper

1 tsp. Italian seasoning

1/2 tsp. paprika

1/2 cup white or brown rice, uncooked

Optional toppings: shredded cheese, chopped fresh parsley, sour cream

 

Heat olive oil or butter in a large pot or Dutch oven over medium heat. Cook the ground beef, breaking it into crumbles, until browned. Drain excess fat and set aside. In the same pot, add a bit more oil or butter if needed. Cook the onion and bell peppers until softened, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute. Return the beef to the pot. Add the diced tomatoes, tomato sauce, broth, salt, pepper, Italian seasoning, and paprika. Stir to combine. Bring the mixture to a boil, then reduce heat to low and cover the pot. Let the soup simmer for about 25-30 minutes. While the soup simmers, prepare the rice according to the instructions on the package. Once the soup is finished, stir the cooked rice into the soup. Ladle the soup into bowls and top it with shredded cheese, parsley, and sour cream, if desired.

Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

 

2 cups all-purpose flour

1 cup granulated sugar

1 cup brown sugar, packed

1 tsp. baking soda

1 tsp. salt

1/2 cup unsalted butter

1 cup water

1/2 cup creamy peanut butter

1/2 cup buttermilk

2 large eggs

1 tsp. vanilla extract

 

3/4 cup unsalted butter

2/3 cup creamy peanut butter

6 T. milk

3 1/2 cups powdered sugar

1 tsp. vanilla extract

 

Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9×13-inch baking pan. In a large bowl, combine flour, sugars, baking soda, and salt. Set aside. In a saucepan over medium heat, combine the butter and water. Bring to a boil, then remove from the heat, add the peanut butter, and stir until well blended. Pour the peanut butter blend over the dry ingredients and mix until well combined. In a small bowl, whisk the buttermilk, eggs, and vanilla until smooth. Add to the batter and mix until smooth. Pour the batter into the prepared baking pan, spreading evenly, and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. While the cake cools, make the frosting. Combine the butter, peanut butter, and milk in a saucepan over medium heat and bring to a boil. Remove from the heat and gradually stir in powdered sugar and vanilla until smooth. Immediately spread the frosting over the warm cake. Then, let the cake and frosting cool before slicing. Serve and enjoy!

Creamy Garlic Chicken Spanakopita Skillet

Creamy Garlic Chicken Spanakopita Skillet

Creamy Garlic Chicken Spanakopita Skillet

 

1 pound fresh baby spinach leaves, washed

6 T. unsalted butter, divided

1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into 1-inch chunks

Kosher salt and freshly ground black pepper

5 medium cloves garlic, minced

2 T. all-purpose flour

1/2 cup homemade chicken stock or low-sodium broth, plus more as needed

1/2 cup half-and-half

6 ounces feta cheese, crumbled

3 scallions, white and light green parts only, chopped

1 small bunch dill, chopped, plus more for garnish

6 to 8 sheets phyllo dough, thawed and covered with a towel

 

Heat a large cast iron skillet over medium heat. Add spinach, a handful at a time, until the pan is full; you may have to cook the spinach in batches to ensure that it cooks evenly. Turn the spinach often until just wilted, then transfer to a colander and press out as much water as you can. Continue until all of the spinach is wilted and pressed. Pour off any excess water in the skillet and place back over medium heat. Melt 2 T. butter in the pan and add chicken. Season with salt and pepper. Cook, turning once, until the edges are lightly golden, about 4 minutes. Remove from heat and set aside. Preheat oven to 425°F (220°C). Melt 2 T. butter in same skillet and add garlic. Cook until fragrant, about 1 minute, then mix in flour. Stir together until the mixture forms a golden paste. Whisk in 1/2 cup chicken stock. Cook, stirring often, until mixture is thickened and coats the back of a spoon. Whisk in half-and-half. Stir together feta cheese, scallions, and dill, allowing the feta to melt. Remove from heat. Return chicken and spinach to skillet, mixing well. If the sauce has thickened too much, add more chicken stock to reach the desired consistency, keeping in mind that the mixture will thicken even more when baking in the oven. Season with salt and pepper. Melt the remaining 2 T. butter in a small saucepan or in the microwave. Lay a sheet of phyllo on a work surface. Brush with melted butter, then scrunch up the sheet and set it on top of the spinach mixture in the skillet. Repeat with remaining phyllo until the skillet is completely covered. Bake until phyllo is golden and crisp on top, about 20 minutes. Remove from oven, garnish with additional dill, and serve warm.

BBQ Beet Chips

BBQ Beet Chips

BBQ Beet Chips

 

3 medium-large beets, rinsed and scrubbed

Olive oil

Sea Salt + Black Pepper

1 tsp. paprika

1/2 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. chipotle or chili powder

1/8 tsp. ground mustard

 

Preheat oven to 375 degrees F and place oven rack in the center of the oven. Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness. Divide between two baking sheets and spray or very lightly drizzle with olive oil. In a small bowl combine paprika, garlic powder, onion powder, chipotle powder and ground mustard. Sprinkle the mixture over the beets and toss to coat, then arrange in a single layer, making sure the slices aren’t touching. Sprinkle with a little salt and pepper as well. Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.

Charred Garlic Scapes with Parsley Butter

Charred Garlic Scapes with Parsley Butter

Charred Garlic Scapes with Parsley Butter

 

1 pound garlic scapes

1 T. olive oil

4 T. unsalted butter – softened

1 T. fresh parsley – finely chopped

Sea salt – to taste

Ground black pepper – to taste

 

Preheat a grill or grill pan. You can trim both ends of the garlic scapes or leave them intact. Toss the scapes with olive oil, salt and pepper. Place them directly on the grill racks or grill pan. Cook for 2 to 4 minutes on each side, until charred. Be careful not to overcook them. Prepare the parsley butter in a small bowl by using a fork to press and mix the fresh parsley into the softened butter. Add sea salt and black pepper to taste.

Serve the scapes warm with a few dollops of parsley butter. Enjoy!

Fluffy Mashed Rutabaga with Quick Tomato Confit

Fluffy Mashed Rutabaga with Quick Tomato Confit

Fluffy Mashed Rutabaga with Quick Tomato Confit

 

2 pounds rutabaga peeled and cut into one-inch chunks

1 tsp. salt

2 1/2 T. butter

2 T. cooking water

1/3 cup heavy cream or whole milk

TOMATOES:

1/4 cup high quality extra virgin olive oil

2 cloves garlic chopped

1 14.5 ounce can Muir Glen organic diced tomatoes

1 tsp. dried parsley

1/4 tsp. salt

 

Add rutabaga and salt to a large pot of boiling water. Simmer for 25 minutes until rutabaga is fork tender and soft. Drain, reserving 2 T. cooking liquid. Add to a high speed blender or food processor, with butter, cooking water, and cream. Blend for 30-40 seconds, scraping down sides halfway through, and blend until as smooth or as chunky as you’d like. For tomatoes, heat olive oil to medium in a sauté pan. Once warm, add garlic, stirring to sauté, for 1 minute. Then add tomatoes, parsley, and salt. Cook on low, barely seeing bubbles coming to the surface, for 30 minutes. Add to warm rutabaga and serve with fresh herbs if you desire

No-Bake Coconut Mango Cheesecake Bites

No-Bake Coconut Mango Cheesecake Bites

No-Bake Coconut Mango Cheesecake Bites

 

1 8 ounce package full fat cream cheese, softened to room temperature

1 5.4 ounce can unsweetened coconut cream

1/3 cup + 1 T. powdered sugar

2 T. fresh lemon juice

1 tsp. vanilla bean paste

1/4 tsp. sea salt

1 ripe mango flesh scooped out

 

40 grams 1/2 cup almond flour

85 grams soft pitted dates

50 grams 1/2 cup old fashioned oats

1 1/2 T. melted coconut oil

1/4 tsp. sea salt

 

When you set your cream cheese out, put your can of coconut cream into the refrigerator. You want it to get a bit cold, so the cream separates from the liquid in the can. When it’s cold, open one side of the can and gently scoop all of the coconut cream from the top, avoiding the water that has sunk to the bottom. Add your softened cream cheese and the coconut cream to a food processor. Process for 20 seconds. Add powdered sugar, lemon juice, vanilla bean paste, and salt. Process until completely smooth. To make crust, pulse almond flour and dates in a clean food processor, 20 times. Add oats, coconut oil, and salt. Continue to pulse and process, until mixture starts sticking together. Press 1 T. of mixture into the bottom of each of the nine muffin liners. If it is sticking to your finger, lightly wet it. Divide filling evenly into all cups. Refrigerate for at least four hours. Before serving, puree the mango and spoon some on top of each cheesecake. Serve or refrigerate until ready to eat

Tempura Fried, Triple Cheese Stuffed Squash Blossoms

Tempura Fried, Triple Cheese Stuffed Squash Blossoms

Tempura Fried, Triple Cheese Stuffed Squash Blossoms

 

9 to 15 Squash Blossoms (Depending on size you may have leftover filling), anthers gently removed from inside and rinsed)

1/3 Cup Full Fat Ricotta Cheese

2 T. Parmesan Cheese, Grated

2 T. Asiago Cheese, Grated

6 Large Basil Leaves, Minced

⅓ Cup All Purpose Flour

½ Tsp. Baking Powder

⅓ Cup Seltzer (*Or carbonated drink of choice – I used a lemon sparkling water I had on hand)

Frying Oil of Choice (I used a vegetable oil)

Extra basil and black pepper for topping, sauce for dipping (I enjoy raw honey)

 

In a small mixing bowl, combine together the ricotta, asiago and basil.  Set aside. Start to warm your oil on medium heat in a frying ban. You want about an inch of oil in the pan. While the oil is warming, gently stuff your squash blossoms (be VERY careful with this) with 1 to 1 1/2 tsp. of cheese/basil filling depending on the blossom’s size. I use a small 1/4 tsp. to do this. Some people will pipe the mix in. Twist the ends of the blossoms gently to close. Do not over stuff the blossoms or they may leak during frying. Once squash blossoms are filled, set aside. In a small bowl, mix all-purpose flour and baking powder. Mix the seltzer in slowly in a few parts until everything is well combined and forms the tempura coating.  Next, gently dip your squash blossoms in the tempura mix to evenly coat. Let extra tempura mix drip off. I rested these on parchment paper. Line a plate with paper towel/cloth towel or have a cooling rack with towel underneath ready (my favorite way to cool/drain these so they don’t get soggy). Add blossoms gently to heated oil (I did two rounds not to overcrowd). Gently brown on each side and flip in oil until all sides are crispy and lightly browned. Place blossoms on towel or cooling rack, repeat process as needed and allow to cool. Serve blossoms with extra basil, black pepper and dipping sauce of choice if desired.

Pickled Sweet-and-Sour Radishes

Pickled Sweet-and-Sour Radishes

Pickled Sweet-and-Sour Radishes

 

1 large bunch radishes (12 if big, 20 if small)

½ cup white wine vinegar

¾ cup sugar

1½ tsp. salt

3 tsp. pickling spice

 

Remove the leaves, root end and root hairs from the radishes. Brush under cold water and dry. Leave the radishes whole if very small, or half/quarter them depending on size. I prefer cutting them to make sure they don’t contain any worms. Pack in a jar with a tight-fitting lid. Place the jar on a folded damp kitchen towel (that prevents it from cracking when you add the hot liquid). In a small pot, bring vinegar, sugar, salt and pickling spice to a boil, scraping down the sides and stirring, until the sugar is fully dissolved. Pour the hot liquid with the spices over the radishes. They should be fully immersed; add more vinegar and sugar in the same ratio if needed. Let cool, then close the jar tightly. Refrigerate for a day before eating.

Garlic Scape Pesto & Garlic Scape Butter

Garlic Scape Pesto & Garlic Scape Butter

Garlic Scape Pesto

 

¼ cup coarsely chopped walnuts

¾ cup scapes

¼ cup freshly grated Parmesan

½ cup extra virgin olive oil

Juice of ½ lemon

½ tsp. salt

Freshly ground black pepper

 

Lightly toast the walnuts in a non-greased pan. Set aside to cool. Cut the scapes into ½-inch pieces. Put the scapes, cooled walnuts, Parmesan, olive oil, and lemon juice in the food processor. Using the pulse function, chop finely, scraping down the sides with a spatula every so often. Season with salt and pepper and pulse again. The pesto should still be somewhat chunky. Fill in a jar and refrigerate.

 

Garlic Scape Butter

 

6 T. soft butter

2 T. chopped scapes

¼ cup packed Italian parsley

Salt

Pepper

 

Put all ingredients in the food processor and process to a creamy consistency. Fill in an airtight container and refrigerate.

German Pancakes with Fresh Fruit

German Pancakes with Fresh Fruit

German Pancakes with Fresh Fruit

 

¾ cup + 3 T. (4½ ounces) all-purpose flour

2 eggs

¾ cup + ½ T. (6½ ounces) low-fat or fat-free milk

1 tsp. sugar

Pinch of salt

¼ cup seltzer water

2 T. butter

Fresh fruit for filling

Maple syrup

Confectioner’s sugar for dusting

 

Beat the flour with the eggs and the milk in a bowl with a wire whisk or with an electric mixer to a smooth batter without lumps. Add sugar, salt and seltzer water. Melt 1 T. butter in a large non-stick pan until is sizzles but does not turn brown. Pour half of the batter into the skillet and wiggle the pan a bit so the batter is evenly distributed. Cook the pancake over low-medium heat until set all through the center and golden brown at the bottom. Flip the pancake over using the lid and cook until golden brown from the other side. Place the pancake on a large plate. Melt the remaining butter in the pan and bake the second pancake the same way. Distribute the fruit over the first pancake and top with the second pancake. Dust with confectioner’s sugar and serve immediately.

Rhubarb Sweet Woodruff Syrup

Rhubarb Sweet Woodruff Syrup

Rhubarb Sweet Woodruff Syrup

 

20 small or 10 large stems (1/3 ounce/10 g) freshly cut sweet woodruff

¾ pounds (350 g) pink rhubarb stalks, roughly chopped

1½ cups (350 ml) water

¾ cup (250 g) honey

1 T. fresh lemon juice

 

Wash and dry the sweet woodruff. Remove the leaves from the stems and spread them on a large plate. Let dry and wilt for at least 8 hours, or overnight. Combine chopped rhubarb and water in a medium non-reactive pot (no aluminum). Bring to a boil and let simmer for 15 minutes until the rhubarb is soft enough to be easily mashed with a wooden spoon. Place a fine mesh sieve over a large bowl and strain the rhubarb and its juice through the sieve. Let it drip undisturbed. Do your best to resist the urge to press the pulp to help it release its liquid as this will result in cloudy syrup. Pour the syrup into a sterilized jar and let it cool to room temperature. Add the wilted sweet woodruff leaves. Stir well so the leaves are fully immersed. Cover the jar with a screw-top lid and let it sit in the refrigerator for 2 to 3 days, stirring once or twice a day. Strain the syrup through a fine sieve into a saucepan. Add the honey and lemon juice and bring to a boil over high heat. Simmer for 8 to 10 minutes until slightly thickened. Let cool, then pour into a sterilized bottle with a screw-top lid or a tight-fitting cork. Store in the refrigerator for up to one month.

Rhubarb Sweet Woodruff Syrup is a versatile ingredient with a unique flavor profile that combines the tartness of rhubarb with the herby, slightly vanilla-like notes of sweet woodruff. Here are some ways to use it: 
Beverages:
  • Rhubarb Soda: Mix the syrup with sparkling water for a refreshing and healthy alternative to soda. Garnish with a lime wedge.
  • Rhubarb Bellinis: Replace the traditional peach puree with rhubarb sweet woodruff syrup for a delightful twist on a classic cocktail.
  • Cocktails: Use the syrup in various cocktails like margaritas or mojitos for a unique flavor infusion. You can also experiment with your own creations. For example, a “Woodruff Collins” combines sweet woodruff infused bourbon, lemon juice, Aperol, and rhubarb soda.
  • Infuse Wine: Sweet woodruff is traditionally used to make German May wine. You can also infuse white wine or white grape juice with the syrup to create a May Wine Punch.
  • Kombucha Cocktails: Add the syrup to kombucha for a flavorful and tangy beverage. 
Desserts:
  • Drizzle on Ice Cream or Yogurt: The syrup adds a sweet and tart touch to vanilla ice cream or yogurt.
  • Drizzle on Cakes: Poke holes in a vanilla or lemon cake and drizzle the syrup over for added moisture and flavor.
  • Soak Between Cake Layers: Use it as a soak between cake layers to infuse a unique flavor and keep the cake moist.
  • Flavor Other Desserts: The syrup can be incorporated into recipes for baked goods like rhubarb muffins or drizzled over desserts like labneh or yogurt.
  • Set with Gelatin: You can set the syrup with gelatin to make a unique and flavorful jelly. 
Other Culinary Uses:
  • Enhance Rhubarb Dishes: Add a splash of the syrup to classic rhubarb dishes like rhubarb cake, rhubarb and custard, or rhubarb pie to enhance the flavor.
  • Topping for Breakfast Foods: Drizzle the syrup over French toast, pancakes, or waffles for a delicious tart and sweet combination. 
Easy Pizza Bake

Easy Pizza Bake

Easy Pizza Bake

 

1 (16-oz) pkg ground pork sausage

2 (7.5-oz) cans refrigerated biscuits

1 (15-oz) can pizza sauce

1 (8-oz) pkg shredded mozzarella cheese

1 (3.5-oz) pkg pepperoni

 

Preheat oven to 375°F. Cook sausage in a large skillet over medium heat until browned and crumbly; drain and transfer to a large bowl. Cut each biscuit into 8 pieces; add to sausage. Stir in pizza sauce and 1 cup cheese. Spoon into a lightly greased 13- x 9-inch baking dish. Top with 1 cup cheese and pepperoni. Bake 30 to 35 minutes or until golden brown and biscuits are done.

Mango Lime Butter

Mango Lime Butter

Mango Lime Butter

 

3 pounds/1.4 kg ripe mango, peeled, pitted, and diced (Ataulfo)

1 cup/340 g honey

¼ cup/60 ml bottled lime juice

1 tsp. lime zest

 

In a low, wide, nonreactive pot, combine the mango, honey, and lime juice. Place the pot over high heat, bring to a boil, then lower the heat to medium. Cook, stirring regularly, for 15 to 20 minutes, until the mango has softened to the point where you can easily mash it with a wooden spoon. Remove the pot from the heat and purée the softened mango with an immersion blender until smooth. Place the pot over medium-low heat and cook the mango purée down for an additional 30 to 45 minutes, stirring occasionally. If the cooking mango is making a splashy mess of your stovetop, top the pot with a fine-mesh splatter screen. When the butter is 15 to 20 minutes from being done, prepare a boiling water bath and 4 half-pint/250 ml jars according to the process on page 12. The mango butter has finished cooking when it doesn’t look at all watery and it sits tall in the bowl of a spoon. The color will also have darkened some, and it should have reduced in total volume by about a third. Remove the pot from the heat and stir in the lime zest. Funnel the butter into the prepared jars, leaving ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes

Oven Baked Chicken Tacos

Oven Baked Chicken Tacos

Oven Baked Chicken Tacos

 

2 1/2 cups shredded cooked chicken

1 cup salsa

1 ounce taco seasoning

12 hard taco shells

1 1/2 cups Mexican blend cheese

1 cup sour cream

2 avocados diced, optional topping

2 tomatoes diced, optional topping

15 ounces black beans optional topping

2.25 ounce sliced black olives optional topping

2 cups shredded lettuce optional topping

 

Preheat oven to 400 degrees. In a large 9 x 13 inch baking pan, line up all of the hard taco shells so they are touching without falling over. Combine shredded chicken, salsa, and taco seasoning in a bowl. Homemade taco seasoning or store-bought work great here. Spoon chicken mixture evenly into all of the taco shells and top with Mexican blend cheese. Bake for 10 minutes or until cheese has completely melted and chicken is heated through. Top with sour cream and your favorite taco toppings. We love avocado, tomatoes, black beans, olives, and shredded lettuce

One Pan Egg and Turkey Skillet

One Pan Egg and Turkey Skillet

One Pan Egg and Turkey Skillet

 

1 pound ground turkey

1 cup salsa

6 eggs

salt and pepper to taste

 

Spray skillet with non stick spray and add in ground turkey. Cook over medium heat until turkey is browned. Drain any grease. Add in salsa and mix well. Cook turkey and salsa for 2-3 minutes. Crack in eggs and cover skillet for 7 to 9 minutes or until eggs are cooked to your liking.

Birria Tacos

Birria Tacos

Birria Tacos

 

2 pounds boneless chuck

1 pound oxtail or short ribs

1 teaspoon neutral oil, (avocado or vegetable oil)

SAUCE:

7 ancho chiles, (ends trimmed and de-seeded)

7 guajillo chiles, (ends trimmed and de-seeded)

3 chiles de arbol, (ends trimmed and de-seeded)

1 white onion, (peeled and halved)

6 garlic cloves, (peeled)

4 roma tomatoes

1 tablespoon black peppercorns

1 teaspoon dried Mexican oregano

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1/4 teaspoon ground cloves

1/2 Mexican cinnamon stick, (See note if not using Mexican cinnamon)

3 bay leaves

1 teaspoon apple cider vinegar

3 cups beef broth or water, (divided)

TACOS:

1/4 cup minced cilantro

1/4 white onion, (minced)

Juice from 1 lime

Kosher salt

Corn tortillas

3 ounces Oaxacan cheese, (or mozzarella)

 

Bring the meat to room temperature, about 30 minutes and then sprinkle liberally on all sides with kosher salt. In a large Dutch oven (or a pot with an oven-proof lid), set over medium-high heat, add the neutral oil. When hot, add the meat and sear on all sides until browned. I like to do a hard sear. You’ll have to do this in batches. Transfer to a bowl. SAUCE: Meanwhile, in another medium pot, add the dried chiles, halved white onion, garlic cloves, tomatoes, spices, bay leaves and add cold water until it covers everything. Place over medium heat and simmer gently for about 15 minutes. Pour through a strainer and transfer everything (including the whole spices) to a blender. If your blender is small you may need to do this in batches. Add the apple cider vinegar and about 1 cup of beef broth or water and blend until very smooth, about 2 minutes. Add salt to taste (I added about 1 tablespoon of kosher salt). *Note: I have a high-powered blender and it resulted in a super smooth sauce. If you have a blender that is meh, you may want to run the sauce through a strainer to discard any big bits the blender didn’t puree. Very optional! TO BRAISE THE MEAT: Preheat the oven to 300F. Add the meat back to the pot and pour the sauce over it. To the blender, add the remaining 2 cups of broth or water and swish it around to pick up any leftover sauce and pour it into the pot. Place over medium heat until it reaches a gentle simmer and then immediately cover and transfer to the preheated oven. Cook for about 3 hours, until the meat is tender. TO ASSEMBLE THE TACOS: Mix together the cilantro, white onion, lime and salt. Remove the meat from the sauce and shred using two forks. Ladle the broth into a bowl and add a handful of diced cilantro. Add a non-stick skillet over medium heat. Dip the tortilla into the top of the broth (this should be fat) and add it to the skillet. Pan fry on one side for about 30 seconds and then flip over. Add a some of the shredded meat and the shredded cheese. Fold over and cook until pan fried on both sides, about 1 minute. Transfer to a plate and serve alongside the broth.

Garlic Butter Ramen Noodle Stir Fry

Garlic Butter Ramen Noodle Stir Fry

Garlic Butter Ramen Noodle Stir Fry

 

2 bricks dried ramen noodles

3 T. butter

2–3 cups kale, chopped

5 garlic cloves, minced

1–2 tsp. red chili flakes

3 T. soy sauce

2 T. honey

2 tsp. sambal oelek or sriracha

Green onions

Sesame seeds

Eggs

 

Bring a medium pot of water to a rolling boil.  While your water is boiling begin the stir fry. Heat butter in a large skillet on medium heat. Once butter is melted add in kale and cook for 1-2 minutes or until wilted. Add in garlic, red chili flakes, and cook for an additional 1-2 minutes. Boil the ramen noodles until they just begin to break apart, about 1-2 minutes. In a small bowl whisk together soy sauce, honey, sambal oelek or sriracha and add to kale mixture. Add noodles into the pan with the sauce mixture. Cook for an additional 2-3 minutes or until the sauce has thickened and noodles are well coated. Top noodle stir fry with a fried egg (or a yolk for the braver) the center of the noodles, sesame seeds, and green onions.

Vanilla Wafer Cookies

Vanilla Wafer Cookies

Vanilla Wafer Cookies

 

1/2 cup sugar (3.5 ounce)

2 T. vanilla paste

1 cup flour (about 7 ounces)

3/4 tsp. baking powder

1/2 tsp. salt

1/4 cup (4 ounces) unsalted butter, at room temperature

1 egg

1 T. vanilla

 

Blend sugar and vanilla paste to incorporate well; set aside. Whisk and set aside flour baking powder and salt. Cream the butter and vanilla sugar by beating 2 minutes. Add egg and mix a half minute more. Add vanilla and milk and blend on low speed. Add flour mixture and mix on low just to incorporate and do not over mix. Chill the batter for 10 minutes before scooping with 100 scoop. or about 1 teaspoon balls. Arrange  on greased sheet or parchment lined sheet. Bake in 350ºF oven for 15 -18 minutes–remove when evenly golden browned. Cool completely

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

 

4 (6 oz) skinless salmon fillets

3 T. olive oil, plus more for grill

2 tsp lime zest

3 T. fresh lime juice

3 cloves garlic, crushed

Salt and freshly ground black pepper, to taste

Coconut Rice

1 1/2 cups Coconut Water

1 1/4 cups canned coconut milk

1 1/2 cups jasmine rice, rinsed well and drained well

1/2 tsp salt

 

1 large mango, peeled and diced

3/4 cup chopped red bell pepper (1/2 large)

1/4 cup chopped fresh cilantro

1/3 cup chopped red onion, rinsed under water and drained

1 large avocado, peeled and diced

1 T. fresh lime juice

1 T. olive oil

1 T. Coconut Water

Salt and pepper, to taste

 

For the salmon: In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, garlic, and season with salt and pepper to taste. Place salmon in baking dish, cover, and marinate in refrigerator 15 – 30 minutes, then flip salmon to opposite side and marinate 15 – 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating. Brush grill grates with oil. Grill salmon about 3 minutes per side or until just cooked through. For the coconut rice: While salmon is marinating, prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice, and salt to a full boil. Cover and simmer until liquid has been absorbed, about 20 minutes. Fluff with a fork, then let rest 5 minutes. For the mango avocado salsa: While the salmon is grilling, prepare salsa. In a medium bowl, toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water. Season with salt and pepper to taste. Serve salmon warm with coconut rice topped with avocado mango salsa.

Capuliata

Capuliata

Capuliata

 

Find yourself some sun-dried tomatoes. My most recent batch of capuliata came from 8 1/2 ounces of sun-dried tomatoes (240 grams). Put them in a food processor and pulse them until they are finely chopped. According to taste, add a healthy pinch of dried oregano and/or a dried chile to the processor before pulsing. Wash and dry some jam jars (I was able to fill two). Fill the jars with the chopped tomatoes. You may have to push them down a little, but do not stuff the tomatoes into the jar too hard. Pour good-quality olive oil into each jar, pausing halfway through for the oil to slither into all the nooks and crannies, until the capuliata is covered with a thin film of oil. Close the jars. Store in a cupboard for up to a year (no need to refrigerate after it’s been opened, as long as there’s always some oil on top).  But what do you do with capuliata, I can hear you asking. Well, you can use it as a crostino topping, or dollop it alongside some cured meats for an antipasto. You can use a few spoonfuls to dress pasta, along with copious amounts of chopped parsley and grated pecorino. You can spread a dollop of it on a nice crusty sandwich along with something smooth and cool to calm down the flavors, like ricotta (I’d add some arugula, too).

Dimply Plum Cake

Dimply Plum Cake

Dimply Plum Cake

 

1 1/2 cups all purpose four

2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. ground cardamom

5 T. unsalted butter

3/4 cup packed light brown sugar

2 large eggs

1/3 cup canola oil

Grated zest of one lemon (I left this out, by accident, mostly)

1 1/2 tsp. pure vanilla extract

8 purple or red plums, halved and pitted

 

Preheat the oven to 350F. Butter an 8×8 baking dish or a glass pie plate and set aside. Combine the flour, baking powder, salt and ground cardamom. In a stand mixer, cream the butter with the brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in the oil, lemon zest and vanilla. Reduce the speed and add the flour mixture. Pour the batter in the prepared dish, smooth the top and arrange the plums on top, cut side up. Bake for about 40 minutes or until a knife inserted in the middle comes out clean. Let cool for at least 15 minutes before serving.

Garlicky Braised Cauliflower with Capers

Garlicky Braised Cauliflower with Capers

Garlicky Braised Cauliflower with Capers

 

3 T. olive oil

4 salted anchovies, rinsed and minced

3 cloves garlic, minced

¼ tsp. dried red pepper flakes

1 ¼ pounds (about 6 cups) cauliflower florets

3 T. capers

¼ cup chopped parsley

Salt

 

Combine the olive oil and anchovies in a skillet and warm over medium-low heat. Cook, stirring, until the anchovies begin to melt into the oil, about 1 minute. Add the garlic and red pepper flakes and keep cooking until the garlic softens, another 3 minutes. Add the cauliflower florets and one-half cup of water. Cover tightly and cook on medium-low until the florets become slightly tender — soft enough to be pierced with a knife, but not so soft that they can be crushed, about 7 minutes. Remove the lid and raise the heat to high. Cook, stirring, until the water evaporates, leaving behind a thin layer of syrup in the bottom of the pan, about 5 minutes. Add the capers and parsley and cook briefly. Season to taste with salt and serve warm.

Warm Gruyere Sandwich with Mustard and Thyme

Warm Gruyere Sandwich with Mustard and Thyme

Warm Gruyere Sandwich with Mustard and Thyme

 

6 1/2-inch thick slices of levain or sourdough bread

Unsalted butter, melted

Good-quality French mustard

Fresh thyme leaves

Grated Gruyere cheese

Sea salt (optional)

 

Preheat the broiler. Place the bread slices on a baking sheet and toast one side under the broiler until golden brown. Remove from the oven and turn the slices over. Brush the melted butter on each untoasted side. Then spread with mustard and sprinkle with the thyme leaves. Sprinkle the cheese evenly over the bread. Sprinkle with salt, if desired. Broil until the edges of the bread are golden brown and the cheese is melted, about 1 minute. Remove the bread slices from the oven and serve them immediately.

Chicken and Rosemary Lemon Dumplings

Chicken and Rosemary Lemon Dumplings

Chicken and Rosemary Lemon Dumplings

 

2 T. ghee, extra virgin olive oil, or avocado oil, plus more as needed

8 boneless, skinless chicken thighs (about 2 pounds)

Salt and pepper, to taste

1 yellow onion, diced

2 carrots, diced

1 rib celery, diced

3 cloves garlic, minced

1 T. chopped fresh parsley

1 T. chopped fresh chives

½ tsp. dried thyme

¼ cup all-purpose flour

4 cups chicken broth

 

1 cup all-purpose flour

2 tsp. baking powder

½ tsp. salt

2 tsp. finely chopped fresh rosemary

Zest of 1 lemon (about 1 tsp.)

1 egg ¼ cup milk plus more as needed

Chopped fresh chives, for garnish

 

To make the soup: In a Dutch oven or heavy-bottomed pot, heat the ghee over medium-high heat. Season the chicken thighs with salt and pepper. When the ghee is hot, brown the chicken thighs. You may need to do this in batches, as loading the pot will decrease the temperature and the chicken may not brown properly. Transfer the browned chicken thighs to a plate and reserve. Add additional ghee to the pot if needed, and then add the onion, carrots, and celery and sauté until the vegetables are softened and onions are translucent, 5 to 8 minutes. Stir in the garlic, parsley, chives, and thyme and cook for 1 minute longer. Stir in the flour and continue stirring for about 30 seconds to 1 minute. Stir in the chicken broth and bring it to a boil. Once it reaches a boil, turn down the heat to a low simmer. Cube the browned chicken into bite-size pieces and add the chicken and any drippings back into the pot with the broth and vegetables. Let the mixture simmer on low while you prepare the dumplings. Season to taste with salt and pepper. To make the dumplings: In a medium bowl, add the flour, baking powder, salt, rosemary, and lemon zest. Mix to combine. Mix in the egg and the milk. You may need an additional T. or more of milk in order to achieve a somewhat sticky dough. With a muffin scoop or a T., drop dumplings gently into the simmering chicken and vegetable mixture. Try to evenly space the dumplings when dropping them into the pot. They will expand as they cook. Cover with a lid and simmer on low for about 10 minutes, letting the dumplings steam. The dumplings should be puffed up a bit and covering the top of the soup. If you like a little color on your dumplings or a bit of a toasty top, turn the oven on broil and place your Dutch oven or large pot in the oven, allowing the top of the dumplings to brown. Ladle into bowls, garnish with chopped fresh chives, and serve.

Finnish Meatballs

Finnish Meatballs

Finnish Meatballs

 

3/4 cup milk

3 slices white bread, crusts removed

6 ounces mild and buttery Gouda-style cheese

1 1/2 cups loosely packed fresh parsley, finely minced

3/4 cup finely minced onion

2 large eggs

2 tsp. salt

1/2 tsp. ground white pepper

1/4 tsp. ground black pepper

1 T. ground allspice

1 pound lean ground beef

1 pound ground pork

1/2 cup flour

3/4 cup chicken or beef broth

1/4 cup vegetable oil, or as needed

1/2 cup heavy cream

 

In a bowl, warm milk in a microwave until just steaming. Remove from heat and press bread into the milk; set aside. Grate cheese on large holes of a box grater and place in a large bowl. Add parsley, onion, eggs, salt, both peppers and allspice. Stir well to combine. Add ground beef, ground pork and milk-soaked bread (discard the milk). Knead by hand until well-blended. Spread flour on a plate. Roll meat mixture into 1 1/2-inch balls, and roll in flour to coat. Place a Dutch oven over very low heat, and add broth. Heat oil in a skillet over medium-high heat until shimmering. Working in batches, add enough meatballs to loosely fill pan. Sear for about 1 minute, then shake the pan to turn meatballs. Continue until well-browned on all sides, adding more oil to the pan as needed. Transfer meatballs to Dutch oven and allow them to gently simmer for 20 to 30 minutes, stirring carefully from time to time. Add cream and turn the heat off. Mix gently.

Oregon Cherry, Sautéed Onion, and Goat Cheese Flatbread

Oregon Cherry, Sautéed Onion, and Goat Cheese Flatbread

Oregon Cherry, Sautéed Onion, and Goat Cheese Flatbread

 

1¼ cups all-purpose flour, plus more for dusting

½ tsp. salt

½ tsp. baking powder

1 tsp. granulated sugar

3 T. milk

2 T. unsalted butter

1 clove garlic, minced

1 tsp. dried chives

¼ cup whole-milk Greek yogurt, room temperature

 

3 T. unsalted butter

1 sweet onion, thinly sliced

1 tsp. granulated sugar

1 cup fresh cherries, pitted and sliced or halved

Salt and pepper, to taste

6 ounces goat cheese

Torn fresh basil leaves, drizzle of olive oil, and sea salt, for garnish

 

To make the flatbread: In a medium bow, mix together the flour, salt, baking powder, and sugar. In a small saucepan, add the milk, butter, garlic, and chives and heat to just warm, 1 to 2 minutes. You don’t want hot liquid, just warm enough to melt the butter. In a large bowl, add the warm milk and butter to the yogurt and mix to combine. Slowly, with a spoon, stir the dry ingredients into the wet ingredients and mix to combine. With your hands, knead the dough in the bowl and then transfer to a lightly floured surface. Continue to knead the dough for a few minutes, adding a little more flour as needed. Place the dough in a lightly floured bowl and place plastic wrap or a damp towel over the bowl. Let the dough sit for at least 30 minutes to 1 hour. While the dough is resting, prepare the cherry and onion topping. In a skillet, heat the butter over medium heat and, when it’s melted, add the sliced onions and sugar. Let the onions cook down for about 15 minutes. They should be golden brown and slightly caramelized. Then stir in the fresh cherries and let them cook with the onions for about 5 minutes. Take the skillet off the heat, season to taste with salt and pepper, and reserve. Divide the dough into 4 pieces and shape each piece into a ball. On a lightly floured surface, roll out the dough into a disc and continue to roll it into the shape you want—either square, rectangular, or circular and about ¼-inch thick. It doesn’t have to be perfect, which is what makes this recipe so pretty. Place the flatbread on a plate or platter.  Preheat the oven to 400°F.  Heat a dry skillet over medium heat and pat excess flour off the flatbread. When the skillet is hot, add the flatbread and cook until bubbles form and the bottom is slightly golden. Transfer the flatbread to a baking sheet. Continue with the remaining flatbread.  When all the flatbread is done, spread or sprinkle goat cheese on the surface of each flatbread and then top with the cherries and onions. Place the baking sheet in the oven and bake for 5 to 10 minutes, until warm and slightly crispy on the edges. Remove the flatbread from the oven and garnish with fresh torn basil and a drizzle of good quality extra virgin olive oil. Sprinkle with a little sea salt and serve immediately.  Note: Although I’ve given a recipe for homemade flatbread, you can also use a store-bought flatbread for a quick version. Simply prepare the cherry and onion topping as instructed and then skip to step 8 and bake the flatbread until it’s golden brown and the goat cheese is soft and melted, 3 to 5 minutes.

Jean-Georges Vongerichten’s Squash Toast

Jean-Georges Vongerichten’s Squash Toast

Jean-Georges Vongerichten’s Squash Toast

 

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

3/4 cup extra-virgin olive oil

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

3 tsp. kosher salt

1 yellow onion, peeled and thinly sliced

1/4 cup apple cider vinegar

1/4 cup maple syrup

4 slices country bread, 1-inch thick

1/2 cup ricotta

Coarse salt

4 T. chopped mint

 

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

Beans with Lardons and Sage

Beans with Lardons and Sage

Beans with Lardons and Sage

 

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

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

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

8 leaves fresh sage

8 cloves garlic, peeled

2 dried bay leaves

1 tsp. coarsely ground black pepper

1 tsp. salt

 

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

Jammy Eggs in Toast Cups

Jammy Eggs in Toast Cups

Jammy Eggs in Toast Cups

 

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

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

4 eggs

Salt and pepper

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

1/4 cup sliced green onions

Avocado slices, fresh sprouts, and sour cream or salsa

 

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

Pear and Cardamom Cobbler

Pear and Cardamom Cobbler

PNW Pear and Cardamom Cobbler

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

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

Lemon Stinging Nettle Cake

Lemon Stinging Nettle Cake

Lemon Stinging Nettle Cake

 

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

¾ cup (200g) butter at room temperature

¾ cup (150g) granulated sugar

3 large eggs

2 tsp. vanilla extract

zest and juice of ½ lemon

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

2 tsp. baking powder

½ tsp. salt

FOR THE LEMON BUTTERCREAM:

⅔ cup (150g) butter at room temperature

2 ½ cups (300g) powdered icing sugar

Zest and juice of ½ a lemon

 

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

OAMC Buttermilk Biscuits

OAMC Buttermilk Biscuits

OAMC Buttermilk Biscuits

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

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

1 T. kosher salt

1 pound unsalted butter, frozen

4 cups whole (full-fat) buttermilk

Unsalted butter or jam, for serving (optional)

 

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

Beekeeper’s Balm Cocktail

Beekeeper’s Balm Cocktail

Beekeeper’s Balm Cocktail

 

6 T. honey

1/4 cup very warm or hot water

2 cups white rum

3/4 cup freshly squeezed, lemon juice, strained

1 cup fresh lemon balm leaves, loosely packed

Club soda to top off, optional

Lemon slices, for garnish

 

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

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

Spice Cake from Yellow Cake Mix

Spice Cake from Yellow Cake Mix

Spice Cake from Yellow Cake Mix

 

1 yellow cake mix box

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon allspice or cloves

 

Prepare as directed on box.

Breakfast, Lunch or Dinner Saucy Bean and Saucy Sausage Skillet

Breakfast, Lunch or Dinner Saucy Bean and Saucy Sausage Skillet

B L or D Saucy Bean and Saucy Sausage Skillet

 

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

2 stalks celery, diced

1 large onion, diced

2 garlic cloves, minced

1 14.5-ounce can roasted diced tomatoes, with juices

1 15-ounce can pinto beans, with their liquid

1 bay leaf

1 packed T. dark brown sugar

1 T. sherry vinegar

1 tsp. ground cumin

Salt and freshly ground black pepper

4 scallions (green tops only), finely chopped

4 large eggs (optional)

Crisp toast, for serving

 

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