1/2 C. raspberries
3 T. Chambord (black raspberry liqueur)
2 tsp. sugar
1 half bottle (375ml) demi-sec Champagne or other semidry sparkling wine, chilled
Gently stir together raspberries, Chambord, and sugar in small bowl, then macerate, covered and chilled, at least 1 hour and up to 2. Spoon 2 T. raspberries with some juice into each of 2 glasses and slowly top off with champagne.
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, at room temperature, cut into pieces
1 to 2 tablespoons matcha (powdered green tea), to taste
1/2 cup sugar
1 tablespoon coarse sanding sugar, optional
Line 2 jelly-roll pans with parchment paper; set aside. Whisk the flour and salt together in a small bowl to aerate and combine; set aside. In the bowl of a stand mixer, beat the butter on medium-high speed with the flat paddle attachment until creamy, about 3 minutes. Add the matcha and beat until the mixture is a uniform green color and very creamy. Add the sugar gradually and continue beating on high speed until very light and fluffy. Turn the machine off, add about one third of the flour, then turn the machine on to low speed. Gradually add the remaining flour, mixing just until blended, scraping down the bowl once or twice. The mixture will look crumbly; if you squeeze it between your fingers, it will come together. Gather it together into a ball with your hands while it is still in the bowl. Roll out the shortbread dough to a 1/4-inch thickness between two pieces of lightly floured parchment. Peel off the top parchment and cut the dough in half. Sprinkle the sanding sugar evenly over one half of the shortbread dough and gently, with hardly any pressure, roll over it with a rolling pin to help it adhere. Using a 2 x 1-inch leaf-shaped cookie cutter, cut out as many cookies as possible from both doughs and place on the prepared pans 1 inch apart. Use the back of a sharp paring knife to make vein patterns on each shortbread (see photo above). Refrigerate for 1 hour or up to overnight, if desired. Position racks in the upper and lower third of the oven. Preheat the oven to 325°F (160°C) . Bake the shortbreads for 17 to 22 minutes, or until the cookies are dry and firm to the touch; their color will not change. The shortbreads should retain their shape if you try to pick one up, and there should also be a fragrant butter and matcha scent emanating from the oven. Cool on the pans set on racks for a couple of minutes, and then carefully transfer the cookies to racks to cool completely. Store the shortbreads at room temperature for up to 2 weeks in an airtight container. Tip: I used a “rose leaf†cookie cutter that is just shy of 2 inches long and 1 inch wide, which you can find at Beryl’s. You can certainly use a larger cookie cutter, or even a different shape, but the yield and baking times might change.
6 slices of roasted turkey breast
6 slices fresh mozzarella cheese
4 tablespoons pesto
6 tablespoons fresh or canned cranberry sauce
4 slices sourdough bread, cut ½ – ¾ inch thick
Butter
Heat butter in a skillet over medium heat. Spread the pesto on the sourdough bread, and then add turkey breast, cranberry sauce, and mozzarella cheese. Place the sandwich into the skillet and let cook for a few minutes until cheese becomes melty, then flip the sandwich onto the other side and repeat until desired color and look is reached.
2 1/2 C. sugar
5 C. water
1/4 tsp. salt
1 C. fresh lemon juice (about 6 lemons)
1 T. grated lemon peel
6 mint sprigs
Combine sugar, water and salt in large saucepan. Cook, stirring continually, over low heat until sugar dissolves. Bring to a boil and cover. Boil 5 minutes, do not stir. Remove pan from heat. Stir in lemon juice and lemon peel. Pour into medium glass dish. Cool at room temperature. Freeze, covered, until slushy. Spoon into chilled mixing bowl. Beat ice with electric mixer set at medium speed until smooth, but do not allow mixture to melt. Pour back into dish and spread evenly. Cover with plastic wrap. Freeze lemon ice, stirring 2-3 times until firm. Spoon into chilled dessert dishes. Top each serving with a mint sprig.
3oz light rum
2oz blue Curacao
1/2 C. unsweetened pineapple juice
1/4 C. well stirred canned cream of coconut, such as Coco Lopez
3 C. ice cubes
Blend all ingredients in a blender until smooth. Garnish with a pineapple wedge
1 C. water
1 stick (1/2 cup) unsalted butter, cut into T. pieces
1/2 tsp. salt
1 C. all-purpose flour
4 to 5 large eggs
6 oz extra-sharp Cheddar (preferably yellow), finely grated (1 1/2 cups)
2 T. finely chopped fresh dill
Preheat oven to 375°F. Bring water to a boil with butter and salt in a 3-quart heavy saucepan over high heat, then reduce heat to moderate. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes. Remove from heat and cool slightly, about 3 minutes, then add 4 eggs 1 at a time, beating well after each addition (batter will appear to separate but will then become smooth). Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 tsp. at a time, beating and then testing batter until it reaches proper consistency. Stir in cheese and dill. Line 2 large baking sheets with parchment or lightly butter sheets. Fill pastry bag with batter and pipe 15 (1-inch-diameter) mounds (or spoon level T.) 1 inch apart onto each sheet. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed, golden, and crisp, about 30 minutes total. Make more puffs in same manner. Serve warm.
5.5 lb sweet potatoes, scrubbed
1 T. minced chipotle chiles in adobo, mashed to a paste
3 T. unsalted butter, cut into T. pieces and softened
1 tsp. salt
Put oven rack in middle position and preheat oven to 450°F. Line a baking sheet with foil and butter a 2-quart shallow glass or ceramic baking dish. Prick each potato several times with a fork, then bake on baking sheet until very soft, 1 to 1 1/2 hours. Reduce oven temperature to 350°F.When cool enough to handle, halve potatoes and scoop flesh into a bowl. Beat potatoes, chile paste (to taste), butter, and salt with an electric mixer at medium speed just until smooth, then spread in baking dish. Bake whipped potatoes until hot, 20 to 25 minutes. Cooks’ note: Whipped potatoes can be prepared and spread in baking dish (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.
1 1/2 C. all-purpose flour
1 T. baking powder
1/2 tsp. salt
3/4 margarine, softened
1 (14oz) can sweetened condensed milk
2 eggs
2 tsp. lemon extract
Mix flour, baking powder and salt; set aside. Cream margarine in large bowl. Gradually add condensed milk; beating well after each addition. Beat in eggs and lemon extract. Stir in flour mixture; mix well but do not beat. Divide dough into 3 balls. wrap in plastic wrap. Place in freezer 10 minutes or until firm enough to roll. Preheat oven to 350. Grease baking sheets. Roll one portion of dough at a time to 1/8″ thickness on lightly floured surface. Cut dough with cookie cutter. Place on prepared baking sheets, 1 inch apart. Bake until edges are light brown, about 7 minutes. Cool on baking sheets 1 minute. Remove to wire rack to cool completely.
2¼ tsp dry active yeast (1/4 ounce)
¼ tsp coarse salt
2 tsp sugar
1 cup warm water (100 to 110 degrees)
3 cups all-purpose flour, plus more for surface
2 T. unsalted butter
1/4 teaspoon cayenne pepper
3 T. baking soda
Medium pot of water
2 T. unsalted butter, softened
2 T. chopped rosemary
1 T. coarse salt
Mix yeast, coarse salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5-10 minutes. Mix flour and cayenne in a large bowl. Using a pastry cutter or your fingers, cut butter into flour until mixture resembles coarse crumbs. Slowly pour yeast mixture over flour mixture, stirring to combine. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes. Cover with plastic, and let rise for 30 minutes. Cut dough into 12 pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portion backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes. Preheat oven to 450 degrees. (Martha recommends 475 and cook for 15 minutes, but I found that 450 and cooked for 7-9 minutes is much better.) Bring a large pot of water to a boil, and add baking soda. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Lightly dry on paper towel and return to baking sheet. Brush with butter and sprinkle with pretzel salt and rosemary. Bake until golden brown and cooked through, about 7-9 minutes.
1 lb. thinly sliced pork loin
2 C. broccoli florets
2 C. sliced carrots
1/2 of a peeled orange, cut into large chunks
1/4 C. Italian Dressing
2 tsp. soy sauce
1/4 C. toasted Cashews
Preheat grill to medium-high heat. Toss pork, broccoli, carrots, orange, dressing and soy sauce in bowl. Poke small holes in bottom of large disposable aluminum foil pan. Spoon pork mixture into pan. Place pan on grate of grill; close lid. Grill 15 min., stirring often, until pork is cooked through and vegetables are crisp-tender. Sprinkle with cashews. Serve over cooked rice.
1 large purple onion
3 1/2 pound first-cut brisket
2 tablespoons paprika
2 minced chipotle peppers (canned)
1 teaspoon cumin
1/4 cup light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons apple cider
2 cups of your favorite barbecue sauce
Hamburger buns
Dice onion and place it in the bottom of the crockpot. Put brisket on top. In a medium sized bowl combine peppers, spices, sugar, Worcestershire, and vinegar. Rub the pepper mixture all over the meat. Cover crockpot and cook on low for 4 hours. About four hours in, pour BBQ sauce over the meat. Cook for 2-4 more hours or until meat shreds easily with a fork. Remove the brisket from the crockpot and put it on a cutting board. Use two forks and shred the meat. Place the shredded meat on a bun, add a little of the BBQ sauce and dig in!
1/3 C. sour cream
1/3 C. mayonnaise
1/4 C. chopped fresh basil
2 T. chopped fresh chives
2 1/4 tsp. salt
1/4 tsp. black pepper
1 T. fresh lemon juice
1 1/2 lb large shrimp in shell (16 to 20 per lb), peeled and deveined
1 (1-lb) firm-ripe mango, peeled and cut into 1/3-inch cubes
4 (10-inch) flour tortillas
1 (6-oz) bunch watercress, tough stems discarded
Pulse sour cream, mayonnaise, basil, chives, 1/4 tsp. salt, and pepper in a blender until herbs are finely chopped and mixture is pale green. Bring 2 quarts water, lemon juice, and remaining 2 tsp. salt to a boil in a 3-quart saucepan, then poach shrimp, uncovered, at a bare simmer until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry. Coarsely chop shrimp, then add to dressing along with mango and stir to combine.
Toast tortillas 1 at a time directly on burner (gas or electric) at moderately high heat, turning over and rotating with tongs, until puffed slightly and browned in spots but still flexible, 30 to 40 seconds. Transfer to a clean kitchen towel as toasted and stack, loosely wrapped in towel.
Divide watercress among tortillas, arranging it across middle, then top with 1 1/4 C. shrimp salad. Tuck in ends of wraps, then roll up tightly to enclose filling. Cut wraps in half diagonally.
1 pound fresh asparagus (not too thin)
Good olive oil
Kosher salt and freshly ground black pepper
6 large slices prosciutto
1 1/2 tablespoons unsalted butter
3 extra-large eggs
Easy Hollandaise Sauce, recipe follows
Easy Hollandaise Sauce
2 extra-large egg yolks, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
6 tablespoons (3/4 stick) unsalted butter
Preheat the oven to 400 degrees. If the asparagus are thick, peel them halfway up the stalks. Cut off and discard the bottom third of the asparagus. Place the asparagus in a single layer on a sheet pan, drizzle with olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 10 minutes, until the stalks are just tender. Meanwhile, place the prosciutto in a single layer on another sheet pan and roast in the same oven for 5 minutes. Melt the butter in a medium (10-inch) saute pan over medium heat and wait until the bubbles almost subside. Crack the eggs into the skillet, keeping them separate, if possible. Sprinkle the eggs generously with salt and pepper and cook over medium heat until the whites are cooked but the yolks are still runny. Don’t turn them over! Arrange the asparagus on 3 plates. Place 2 slices of prosciutto on top of each pile, drizzle with hollandaise, and place a fried egg on top of the prosciutto. Serve hot.
Easy Hollandaise Sauce: Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately. Yield: makes 1/2 cup.
To balance the spiciness of a curry sauce, add applesauce for sweetness. About 1/2 cup of applesauce for each cup of curry sauce will do the trick.
For a juicier meatball, use applesauce. Grandmothers have used this trick for decades. Here’s a simple recipe: Combine 1 1/2 pounds ground beef, 2 slightly beaten eggs, 1 cup bread crumbs, 1 cup applesauce, 1 teaspoon salt, and freshly ground black pepper, to taste. Shape into balls and roll in flour. Brown them in a skillet and then add to your favorite spaghetti sauce and simmer until cooked through. Or, after browning, put them in a casserole, top with your favorite sauce or gravy, and bake until cooked through.
For a healthy alternative to butter in baked goods, replace 1/2 cup of the butter with 1/4 cup well-drained unsweetened applesauce and 1/4 cup buttermilk. As a fat replacement, applesauce works best with lighter-colored batters and spice batters. The applesauce will create a slightly chewier texture in the final baked good. To lighten the texture, use pastry flour or cake flour. Upping the sugar a bit will also give you more crispness on the surface, especially in muffins.
To round out the flavor of sweet potato or squash soup, stir in 2 tablespoons unsweetened applesauce per cup of soup.
1. Bacon Ice Cream Sundae
Add a few crunchy bits of cooked bacon to a scoop of your favorite ice cream and top with a drizzle of dark chocolate and sliced banana. The salty flavor of the bacon will brighten the perfectly sweet ice cream flavors.
2. Bacon Bloody Mary
A Milwaukee hometown favorite, The Comet Café serves up its famous Comet Bloody Mary garnished with bacon. Splashes of vodka and Guinness give this drink unparallelled flavor. While you’re brunching, be sure to check out Comet’s bacon pancakes, too! Not traveling to Milwaukee anytime soon? Take your favorite Bloody or Virgin Mary cocktail recipe and add in a few strips of crispy bacon.
3. Bacon Hot Dogs
A Los Angeles favorite, the bacon wrapped hotdog is believed to have originated in Mexico. There are quite a few variations on the delicacy, but the most popular consists of grilled bacon twisted around a hot dog topped with grilled onions, diced tomatoes, ketchup, mustard, mayo, and a whole grilled green poblano chile. This is a perfect twist on traditional grilled hotdogs – try it at your next cookout!
4. Bacon Cupcakes
Butch Bakery in New York City is famous for its bacon-infused cupcake, the Driller. Starting with a maple cake recipe the folks at Butch Bakery top the cupcake with crumbled bacon and milk-chocolate ganache. Try it at home with a spice cupcake recipe, crumbled bacon, walnuts, and milk-chocolate frosting.
5. Bacon Apricot Bites
Wrap raw bacon around fresh apricots with a toothpick and place on the grill until the bacon is super crispy. Pass these around at your next gathering for a quick and delicious appetizer.
6. Bacon S’mores
While toasting marshmallows near the campfire, fry up some bacon on a small cast iron pan. Add the cooked bacon to the marshmallow, chocolate and/or caramel, and graham cracker s’more for a surprisingly delicious fireside treat.
7. Bacon Peanut Brittle
Recently served at New York City’s Upper West Side Shake Shack location, Bacon Peanut Brittle is a delicious mix of sweet, savory, and crunchy. Invented by The Redhead, this concoction contains maple syrup, thyme, and cayenne pepper among a few secret ingredients. Try this at home using your own spices and, of course, your favorite bacon.
8. Bacon Biscotti
Chicago’s Nonna Santi’s Biscotti serves up a sweet savory, bacon biscotti treat. Starting with the perfect biscotti recipe, then topped with bacon and glazed with maple syrup, it’s truly extraordinary. Serve at brunch or over afternoon coffee for an awesome bacon alternative.
9. Bacon Cheesecake
Journalist Linda Ellerbee adapted this recipe from one given to her by the chef at the George Hotel in London. Ellerbee’s includes the refined flavor of stilton cheese. Cheesecake standards like a graham cracker crust and sweet cream cheese are given new life with the infusion of bacon and stilton. Try the recipe here or make your own version by mixing crisp bacon and walnuts into your favorite cheesecake recipe.
10. Bacon Donut
San Franscico’s Dynamo Donut serves up Bacon Maple Apple donuts fresh each morning. Garnering rave reviews, this sweet and salty treat is a delicious and indulgent accompaniment to a morning cup of coffee. Try it at home by starting with a simple donut recipe, mix in fresh chopped apple, fry and top off with crumbled bacon and maple syrup ganache or frosting.
11. To keep grilled fish from drying out, wrap whole fish or fillets in strips of smoked bacon. The bacon also enhances the smoky aromas of grilled fish.
12. To give your favorite tomato sauce recipe a little something special, cook chopped bacon until crisp, then remove with a slotted spoon and use the bacon fat to saute the onions and other ingredients in your recipe.
13. For an unexpected-yet-welcome flavor in pancakes, add cooked crumbled bacon. Use the bacon drippings to cook the pancakes. You’ll be amazed at how well the bacon goes with the maple syrup poured over the pancakes!
14. To make bacon cornbread, fry 8 slices of bacon until crisp, then use the drippings to replace part of the fat in the recipe. Crumble the bacon and add to the batter.
15. For out-of-this-world roasted pork, rub the roast (tenderloin or sirloin) with your favorite spice rub. Then wrap the roast in slices of bacon and brush with some maple syrup. Roast and serve sliced. The bacon will baste the meat, adding moisture and flavor as the roast cooks.
16. For a delicious savory pie crust, fry 6 to 8 slices of bacon until crisp, then drain, finely chop, and add to the pie dough. Chill and roll the dough as usual. This makes an incredible crust for quiche, potpie, and other savory pies.
17. To add flavor and moisture to meat loaf, wrap strips of bacon around the shaped loaf before baking. If you like, mix some crumbled cooked bacon into the meat loaf mixture as well.
18. To reduce the fat in cooked bacon, bake it at 375°F on a rack set over a rimmed baking sheet. The fat will drip into the baking sheet. Bonus: baked bacon stays flat instead of curling up.
19. For mashed potatoes you won’t soon forget, mix in crumbled cooked bacon. A little sour cream in the mash complements the bacon really well.
20. To enliven creamy dips, stir in crumbled crispy bacon. For even more flavor, also add sauteed shiitake mushrooms.
21. To give lentil salads a smoky kiss, add some chopped cooked bacon. Here’s a basic recipe: Put 1 cup (about 1/2 pound) sorted and rinsed brown lentils in a saucepan and add cold water to cover by 1 1/2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered, until the lentils are tender yet firm, 15 to 20 minutes. Watch the lentils carefully, as they easily fall apart when overcooked. Drain the lentils and cool. Toast 1/2 cup chopped walnuts in a skillet over medium-low heat until fragrant, about 5 minutes. Cut 5 or 6 slices meaty bacon into small squares and cook in the same skillet over medium heat until crisp. Drain on a paper towel-lined plate and let cool. To serve, divide 4 cups (about 1/4 pound) mesclun greens or baby spinach and 2 peeled and thinly sliced carrots among four salad plates. Squeeze 1/4 cup fresh lemon juice into a medium bowl and slowly whisk in 1/2 cup olive oil in a thin stream. Add the lentils, 2 tablespoons chopped fresh basil or oregano, and 1 teaspoon salt. Mix well then spoon over the greens and sprinkle with the bacon and walnuts. Top with plenty of freshly cracked black pepper.
22. To enhance the flavor of poultry stuffing, cook bacon until crisp, then use the bacon fat to saute the onions, celery, and other stuffing ingredients. Crumble the bacon and add to the stuffing.
23. To give popcorn a new twist, cook 4 strips of bacon in a large, heavy pot. Remove and drain on a paper towel-lined plate, then chop very finely. Add enough oil to the bacon drippings to make about 3 tablespoons oil in the pan. Heat over high heat until very hot. Add 1 cup popping corn, cover and shake until the popping sounds stop, about 2 minutes, venting the pan lid occasionally. Remove from the heat and toss the popped corn with the minced cooked bacon, 1/2 teaspoon onion powder, and 1/2 teaspoon salt.
24. For a white seafood pizza with panache, add some crispy bacon to the toppings. For instance, top a prepared pizza crust (such as Boboli) with ricotta cheese, mozzarella cheese, fresh chopped garlic, extra-virgin olive oil, crumbled crisp bacon, dried oregano, and canned chopped clams. Bake at 450°F until the cheese melts and the crust is golden brown, 8 to 10 minutes.
2 1/2 cups whole milk
2 1/2 cups all-purpose flour
Coarse salt
6 large eggs
Unsalted butter, softened, for pans
1 cup coarsely grated Gruyere cheese (3 ounces)
Preheat oven to 425 degrees. Whisk together milk, flour, and 1 teaspoon salt. Whisk in eggs (mixture will be lumpy). Heat two 6-cup popover pans in oven for 5 minutes. Generously brush cups with butter. Fill each cup a little more than halfway with batter. Sprinkle with cheese. Bake for 20 minutes. Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes more. Let cool in pan for 5 minutes. Turn out popovers. Serve warm.
1 ½ lb. Potatoes, peeled and quartered
1 small Onion, chopped
2 T. Butter
2 Eggs
¾ C. Whipping Cream, warmed
½ C. ground Almonds
½ tsp. Salt
Dash Nutmeg
2oz. Cheddar Cheese, shredded (1/2 C.)
¼ C. slivered Almonds
Preheat oven to 400. Grease a 1 ½ qt. baking dish. In large saucepan, boil the potatoes until tender, about 15 minutes. Drain and place in large bowl. In medium nonstick skillet, sauté onion in butter until tender, about 4 minutes. Add to potatoes. Using mixer, mash potatoes. Beat in the eggs, one at a time on low speed until smooth, a minute or so. Beat in the cream, then the ground almonds, salt and nutmeg. Spoon into prepared baking dish. Sprinkle with cheese and slivered almonds. Bake uncovered until golden brown, about 20 minutes.
3 cups grated zucchini (I used 3 small to medium)
1 cup grated carrot (2-3 carrots)
1 medium onion, grated
3 cloves garlic, minced
1 1/2 cups seasoned bread crumbs
2 eggs
2-3 T. Old Bay Seasoning (or to taste)
Salt and pepper to taste
Flour for dredging (about 1 cup or so)
Oil for frying
Combine all ingredients except flour and oil in a large mixing bowl. Cover and refrigerate for a few hours. If the mixture seems a bit watery, add a few more bread crumbs or some flour to firm them up a bit. Gently form patties with the mixture. Dredge in flour and place on a plate.
Heat oil to medium heat using a larger skillet. With the help of a spatula, slide patties into hot oil. Fry for about 4-5 minutes on each side. Drain on paper towels.
2 tablespoons olive oil 
3 large leeks, cleaned and thinly sliced
4 large stalks celery, thinly sliced
Celery Bunch
3 large white onions, peeled and halved
1 large fennel bulb, thinly sliced
2 large baking potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon salt
1 1/2 teaspoons ground black pepper
8 cups water
2 cubes vegetable bouillon
In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes. Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.
4 large Spanish Onions
4 slices Bacon, chopped
8oz. can Water Chestnuts, drained and chopped
¼ C. Breadcrumbs
½ tsp. Salt
¼ tsp. Pepper
1 C. Apple Cider
Put the unskinned onions in boiling water for about 5 minutes. Remove and cool. Cut of tops, peel, and scoop out the insides. Chop the insides of onions. Set aside. In frying pan cook bacon until crisp. Drain off fat, add butter and sauté the bacon bits, chopped onion, and the chopped cloves of garlic until just lightly brown. Add the water chestnuts and bread crumbs and continue to brown for another 3 minutes. Add salt and pepper. Fill each onion with the mixture. Place in casserole. Pour apple cider over and bake at 375 degrees for 45 to 50 minutes.
12 oz. medium egg noodles
2 medium leeks, trimmed and cleaned, cut in half lengthwise and widthwise
2 Belgian endives, cut in half lengthwise
1 T. butter plus 1 T. olive oil
1 zucchini, cut into 2-3 inch matchsticks
1 carrot shaved with a peeler
1 quart chicken broth
1-1/2 lb. salmon fillet, skinned, cut into 4 serving portions
1/2 lb. shrimp, cut in half
Palmful fresh mint
Cook the noodles in plenty of salted water until just al dente. Drain and keep warm off the heat. Brown the leeks and the endive, cut side down, in the butter and oil in a very large pan. Remove veggies to a plate. Now add the carrot and zucchini and brown them in a bit more butter. Return the leek and endive to the pan and add half the chicken broth. Bring to a boil and cover. Reduce to a simmer and cook for 15-20 minutes, until the veggies are tender to the sharp tip of a knife. Now nestle the salmon and shrimp into the veggies and dot with the mint. Pour in the remaining chicken broth and return to a gentle boil. Cover and reduce to a simmer. Cook 5 more minutes. Assemble the noodle bowl by laying down a bed of noodles in 4 or 5 wide soup bowls. Place a portion of the poached salmon, shrimp and veggies on top. Ladle about a cup of broth on top. Garnish with lemon slices, more fresh mint and toasted sesame seeds.
2 T. EVOO, divided
1 ½ lb. Boneless Beef Chuck, cut into 1 ½ “ pieces
1 C. Onion, coarsely chopped
3 cloves Garlic, minced
14.5oz. can diced Tomato with Green Pepper, Celery, and Onion
1 tsp. Cumin
½ tsp. Ginger
¼ tsp. Cinnamon
1 C. Water
2 Yams, peeled and cut into 1″ pieces
¾ C. Pitted Dates, halved crosswise
3 T. chopped Fresh Cilantro
½ tsp. Salt
Heat 1 T. oil in a deep skillet or pot over medium high heat. Add half beef and cook, turning often, until browned on all sides, 4-5 minutes. Transfer to large bowl; repeat with second half of meat and remaining oil. Stir the garlic and onion into the pot and cook, stirring, until garlic is toasted, about one minute. Add beef, tomatoes, cumin, ginger and water to the pot. Bring to a boil, reduce to medium-low and simmer, covered, until onions are soft, about 45 minutes. Add yams and cook, stirring occasionally, until beef is very tender and yams are cooked through, 25-30 minutes longer. Stir in dates and cook a few minutes to heat them through. Remove from heat, stir in cilantro and salt, and serve. (You can replace the sweet spices with basil and oregano if desired).
2 c. (1 lb.) sausage, cooked and crumbled
1 tsp. seasoned salt
1 ½ c. cheddar cheese, shredded
1 ½ c. Monterey Jack cheese, shredded
1 c. Buttermilk Ranch Dressing
½ c. chopped green pepper
12 wonton wrappers
Lightly grease 2 muffin tins. Press one wonton wrapper in each muffin cup. Bake 5 minutes until lightly brown. Remove and let cool on cookie sheet. Brown sausage and seasoned salt. Drain grease from sausage. Put sausage in bowl and add cheddar cheese, Monterey Jack cheese, Buttermilk Ranch Dressing and green peppers. Mix with rubber spatula. Fill each cooked wonton with filling and place on cookie sheet. Bake at 350 degrees for additional five minutes or until bubbly.
1 Tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon kosher salt
1 teaspoon apple cider vinegar
1/3 cup golden raisins, coarsely chopped
1/2 cup granulated sugar
1 Tablespoon lemon juice
1/3 cup white wine, dry; such as Pinot Grigio
1 Tablespoon fresh ginger, peeled and grated (from about a 2-inch piece)
12 ounces rhubarb, trimmed and cut crosswise, 1/4 inch thick
1 1/2 teaspoons fresh thyme leaves, plus more for garnish
1 baguette, cut into 1/4-inch thick slices
1/4 cup olive oil
1/2 teaspoon kosher salt
8 ounces Pecorino Romano cheese
Preheat oven to 375°F. Rhubarb Chutney: Heat the oil in a medium sauté pan over medium heat. Cook onion, garlic, ginger and salt until the onion is translucent, about 5-7 minutes. Add wine, vinegar and raisins and bring to a boil; cook for 1 minute. Add sugar and stir until it dissolves. Stir in the lemon juice and rhubarb. Cook until the rhubarb starts to soften, about 5 minutes. Transfer to a food processor or blender and blend for 15-20 seconds (until blended but chunky). Return to sauté pan and then cook until thickened (about 10 minutes). Add the thyme and adjust seasoning if necessary. Make Bruschetta: Arrange bread slices on a baking sheet. Brush the bread slices on one side with olive oil and sprinkle with kosher salt. Bake until the slices are golden around the edges and crisp, about 12-15 minutes. Set aside to cool. Assemble: Using a vegetable peeler, shave ribbons of cheese. Put a slice of the shaved cheese on the bread, then a dollop of chutney and garnish with a sprig of thyme. Serve immediately.
1.5 lb uncooked prawns
Salt and pepper
Olive oil
Roasted garlic-cilantro sauce:
1 small head garlic, top trimmed off
1 cup chopped fresh cilantro leaves
1 lime, juice of
1 T. dry white wine
3 T. olive oil
2 T. chili sauce (or 1 T. dry chili flakes)
Preheat your oven to 400 degrees F. Peel, devein and rinse the prawns or your choice of shrimp. Pat dry and season with salt and pepper. Place the prawns in the fridge until ready to grill. Trim the top of the garlic head off, but leave the garlic intact. Drizzle generously with olive oil. Roast the garlic in the 400 degree F-heated oven for about 10-15 minutes or until slightly tender and fragrant. When ready, remove from the oven. Let cool briefly. Peel and crush or chop the roasted garlic as finely as possible. Now prepare the roasted garlic-cilantro sauce. In a small bowl, combine the roasted garlic with the remaining sauce ingredients of cilantro, lime juice, white wine, olive oil and chili sauce. Whisk together and set aside. When ready, lightly oil and heat a cast-iron grill or griddle to medium-high. Dress the prawns with a little olive oil and grill for 3-4 minutes on each side. You want to achieve some char, but be careful not to overcook the prawns. Remove the prawns from the grill to a bowl and coat well with the roasted garlic and cilantro sauce. Transfer to a serving platter. Alternatively, transfer the grilled prawns to a serving platter and simply add the roasted garlic-cilantro sauce on the side. Serve with pasta or rice and a green salad for dinner; or simply as a party appetizer. Enjoy!
1 3/4 lb. lean, boneless beef stew meat, chuck or bottom round, trimmed of fat and cut into 1 1/2″ chunks
1 tsp. salt
1/2 tsp. freshly ground black pepper
3 T. olive oil
2 medium-size onions, chopped
1 clove garlic, crushed
1 14.5oz can diced peeled tomatoes, drained
1 C dry red wine, such as Merlot
Sprinkle the cubes of beef with salt and pepper. In a large sauté pan over medium-high heat, heat the oil until very hot. Add half of the beef and brown on all sides, 3-4 minutes. Transfer to the slow cooker. Repeat the browning with the remaining beef. Add the onions to the skillet and brown slightly over medium-high heat; add the garlic and cook just 15 seconds or so, then add the onions and garlic to the crock. Pour the tomatoes and wine into the sauté pan and raise the heat to high. Stir constantly while bringing to a boil, scraping up the browned bits accumulated on the bottom of the pan. Pour into the crock. Cover and cook on LOW 7-8 hours, until the meat is tender. During the last 45 minutes of cooking, check the consistency. If the juices are too thin for you, increase the heat to HIGH and leave the cover off, letting some of the moisture evaporate. Serve hot with rice.
5 to 6 leaves basil
1/4 C. (about a handful) flat-leaf parsley leaves
2 T. pine nuts, toasted
1 block soft garlic and herb cheese, such as Boursin
1/2 C. (about 2 handfuls) grated Parmigiano Reggiano cheese, divided
2 T. EVOO – Extra Virgin Olive Oil, for drizzling (eyeball it)
Salt and ground black pepper
4 boneless, skinless chicken breasts
2 large tomatoes, thinly sliced
Preheat oven to 450ºF. In the bowl of a food processor, combine the basil, parsley, pine nuts, soft cheese, 1/4 C. Parmigiano Reggiano (about a handful), some salt and pepper. Process into a smooth paste. Reserve. Butterfly each of the chicken breasts and pound them out lightly in a plastic bag with a dash of water using a skillet or meat mallet. Season both sides of the chicken and divide the herb-cheese mixture between the four breasts, placing a scoop on one half of each breast. Fold the flap over to enclose the cheese mixture. Transfer the chicken pockets to a baking sheet and shingle 3 slices of tomato over each breast. Season with some salt and pepper, drizzle with about 2 T. EVOO and sprinkle with the remaining Parmigiano Reggiano (about a handful). Bake the chicken pockets until cooked through and light golden brown, 20-25 minutes.
5 ml smirnoff no. 21 vodk
a (chilled in freezer)
20 ml sour raspberry liqueur
20 ml blue curacao
5 ml lime cordial
180 ml cranberry juice cocktail
4 -5 ice cubes
Pre-chill vodka in freezer. (Recommended: Pre-chill all ingredients instead of using too much ice; which can dilute the drink). Pre-chill large/9 ounce wine glass in freezer. Add about 4-6 ice cubes into the wine glass. Add vodka, raspberry liqueur, blue curacao, lime cordial, and cranberry cocktail. Stir or shake gently and serve.
2 T. butter
1 C chopped yellow onion
1/2 C chopped celery
2 baking potatoes, peeled and diced
4 C chicken broth
4 ears white or yellow corn on the cob
1/2 C half-and-half
1/2 tsp. salt
1/4 tsp. pepper
1 10.75oz can cream of celery soup
1/4 C chopped red bell pepper
In a heavy-bottomed 4qt stockpot, melt the butter over medium heat. Add the onion, celery, and potatoes and saute for about 2 minutes. Add the broth and boil the vegetables over medium-high heat for about 15 minutes, until the potatoes are very soft. Meanwhile, cut the corn from the cob with a sharp knife; place each corn cob in the middle of a large bowl to catch the kernels and juice. Add the corn to the soup and cook for 5 minutes more. Add the half-and-half, salt, pepper and the cream of celery soup. Stir well to combine. Simmer until hot Serve immediately. Garnish with the bell pepper.
2 lb. parsnips, peeled and cut into 1-inch lengths
Kosher salt
6 T. unsalted butter, at room temperature
1 C. all-purpose flour
Eight 6-ounce flaky white fish fillets with skin, such as red snapper, sea bass or cod
Freshly ground pepper
Balsamic-Glazed Red Onions, for serving
In a large saucepan, cover the parsnips with cold water. Add a large pinch of salt and bring to a boil. Simmer the parsnips over moderate heat until very tender, about 25 minutes. Drain the parsnips well, reserving 1/2 C. of their cooking liquid. In a food processor, pulse the parsnips until coarsely chopped. Add the reserved cooking liquid and 2 T. of the butter and season with salt; process until smooth. Return the parsnip puree to the saucepan and keep warm. Note: I didn’t add all of the reserved liquid to the parsnips. I didn’t think the puree needed that much. Put the flour in a shallow bowl. Season the fish fillets with salt and pepper, then dredge them in the flour; tap to remove any excess flour. Melt 2 T. of butter in each of 2 large nonstick skillets. Add 4 fillets to each skillet, skin side down. Cook over moderately high heat, turning once, until golden brown and cooked through, about 8 minutes. Spoon the parsnip puree onto warmed plates. Top with the fish fillets, skin side up, and serve with the Balsamic-Glazed Red Onions.
Balsamic-Glazed Red Onions
2 T. unsalted butter
2 T. extra-virgin olive oil
2 large red onions, halved and thinly sliced
1 C. water
1/2 C. balsamic vinegar
3 T. sugar
1 rosemary sprig
Kosher salt
In a medium saucepan, melt the butter in the olive oil. Add the onions and cook over moderate heat until softened, about 7 minutes. Add the water, balsamic vinegar, sugar and rosemary and season with salt. Cover partially and simmer over low heat until tender, about 30 minutes. Uncover the onions and simmer until the juices are syrupy, about 15 minutes longer. Discard the rosemary and serve warm. The onions can be refrigerated overnight. Reheat gently.
2 T. Butter
1 yellow onion, sliced
1 tsp. Salt
2 cloves garlic, roughly chopped
2 Tbsp. Parsley, chopped
1/2 C. dry white wine
1 pound mushrooms, roughly sliced or chopped
8 ounces mushrooms, thinly sliced for garnish (optional)
6 cups mushroom stock – recipe follows
2 slices bread, any kind
1/2 C. light cream
Pepper
Chopped chives, parsley, or tarragon, sliced sautéed mushrooms for garnish
Heat the butter in a soup pot until it foams; then add the onion and salt. Cook over medium-high heat for 3 minutes to soften the onion, stirring frequently. Add the garlic, parsley, and cook 2 minutes more. Pour in the wine, raise the heat, and reduce it for another 3 minutes. Add the mushrooms and stew them with the onion over medium-low heat for 6-8 minutes, giving them a stir partway through the cooking. Pour in the stock and bring it to a boil. Lower the heat, add the bread, and simmer for 20 minutes. Let the soup cool slightly; then either briefly puree it in a blender, leaving small pieces of mushroom, or puree it longer, making a smooth, creamy soup. Heat the soup again and stir in the cream. Taste it and season with more salt, if needed, and freshly ground black pepper. Serve with the fresh herbs or crème fraîche in each bowl. I saute some sliced fresh mushrooms and add them to the soup just before serving.
Wild Mushroom Stock
1 ounce dried porcini mushrooms
1-1/2 T. Olive oil
4 ounces fresh mushrooms, sliced or chopped (optional)
2 medium carrots, peeled and diced
2 celery stalks, diced
1 medium onion, chopped into 1/2 inch squares
1/2 C. leek greens, roughly chopped into 1-inch pieces (optional)
4-6 thyme branches or 1/4 tsp. Dried thyme
2 bay leaves
6 branches parsley, roughly chopped
3 sage leaves or large pinch dried sage
2 garlic cloves, chopped
1 tsp. Salt
9 cups cold water
Cover the dried mushrooms with 1 C. hot water and set them aside. Heat the olive oil in a soup pot, add the vegetables, herbs, garlic, salt, and cook over medium-high heat, stirring frequently, for about 5 minutes. Next add the dried mushrooms and their soaking liquid plus the 9 cups cold water, and bring to a boil; then simmer for 45 minutes. Strain the stock through a fine-meshed sieve. Use it as is or return it the stove and reduce it further to intensify the flavor as much as desired. Generally it takes about 15 minutes at a slow boil to reduce the volume of liquid by 1 cup.
2 T. plus 2 tsp. sugar
1/3 C. plus 1/4 C. hot water
2 T. vegetable oil
2 Thai red chiles, chopped, or 1 tsp. crushed red pepper
1 garlic clove, minced
One 4-inch piece of fresh ginger, peeled and cut into slivers
1 pound skinless, boneless chicken thighs, cut into 3-by-1-inch pieces
1 1/2 T. Asian fish sauce
1/4 tsp. salt
1 small onion, cut into thin wedges
2 scallions, cut into 2-inch lengths
6 cilantro sprigs, cut into 1-inch lengths
In a small heavy saucepan, cook 2 T. of the sugar over moderate heat until bubbling and beginning to brown around the edges, 4 minutes. Gradually stir in 1/3 C. of the hot water and simmer for 3 minutes to dissolve the caramel. Remove from the heat. Heat the oil in a casserole. Add the chiles, garlic and half of the ginger and stir-fry over moderate heat until fragrant, about 20 seconds. Add the chicken, fish sauce, salt and the remaining 2 tsp. of sugar and stir until the chicken turns white, 3 to 4 minutes. Add the onion wedges, the remaining 1/4 C. of hot water and the caramel sauce and bring to a boil. Cover, reduce the heat to low and simmer until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes. Add the scallions and cook for 3 minutes longer. Stir in the remaining ginger and remove the pot from the heat. Garnish with the cilantro and serve.
Yield: 4 servings
Calories: 245
Fat: 11g
Fiber: 1g
1 (15-oz) container whole milk ricotta
1 cup shredded smoked gouda
1 cup shredded mozzarella
1 cup flour
3 eggs, lightly beaten
2 cups seasoned breadcrumbs
Canola oil, for frying
For the Dipping Sauce:
1/3 cup Dijon mustard
2 tablespoons grainy mustard
2 tablespoons aged balsamic vinegar
1 tablespoon honey
Salt and pepper, to taste
For the Fritters: Combine the cheeses in a large mixing bowl. Mix well. Scoop approximately 1 tablespoon of the mixture into hand and roll gently into a ball. Place on a parchment-lined baking sheet. Repeat with remaining filling. Once all fritters are formed, place the tray in the freezer for at least 30 minutes. Remove from tray and dredge each fritter in the flour, then the eggs, and finally the breadcrumbs. Repeat with all fritters and return to the baking sheet. Freeze for at least 30 minutes (frozen fritters can be stored in plastic bags and fried whenever you need them). Heat the oil in a large, heavy-bottomed pot until temperature reaches about 350°F. Working in batches, place the chilled fritters in the hot oil and cook for 2-3 minutes, or until golden brown on all sides. Remove from oil and immediately sprinkle with salt. Repeat until all fritters are fried. Serve fritters warm with dipping sauce.
For the Dipping Sauce: While the fritters are chilling, mix all ingredients for the dipping sauce together in a bowl. Set aside until ready to serve.
6 oil-packed sun-dried tomatoes 
1 clove garlic, crushed
3 tablespoons grated Parmesan cheese
1 (8 ounce) can refrigerated crescent dinner rolls
1 egg yolk, beaten with 1 teaspoon water
Preheat oven to 400 degrees F (200 degrees C). Drain sun-dried tomatoes, reserving 1 1/2 tablespoons oil. Finely chop the sun-dried tomatoes. In a small bowl, combine, sun-dried tomatoes, reserved oil, garlic, and 1 tablespoon Parmesan cheese. Lay roll dough out flat, and seal perforations. Spread tomato and cheese mixture evenly over the dough. Starting at one long end, roll the dough up to the middle. Roll up other long end to meet in the middle. Cut into 1/2 inch slices. Arrange on a greased cookie sheet, and brush with egg yolk mixture. Bake in preheated oven for 5 minutes, or until golden brown. Turn over, and continue baking for 5 minutes. Remove from oven, and sprinkle with remaining 2 tablespoons Parmesan cheese. Serve warm.
1 C. all-purpose flour
3 T. light brown sugar
2 T. granulated sugar
1 tsp. baking powder
Pinch of salt
6 T. unsalted butter, melted
1 3/4 cups all-purpose flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1 C. granulated sugar
2 large eggs
1/2 C. canola oil
3/4 C. whole milk
1 tsp. pure vanilla extract
1 1/2 cups pitted sweet cherries (try to use 2 cherries per muffin)
Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray. MAKE THE CRUMB TOPPING: In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps. MAKE THE MUFFINS: In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the cherries. Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the muffins cool in the pan for 10 minutes before serving.
1 14 oz. can of cannellini beans drained
8 sun-dried tomatoes packed in oil, drained (reserve one for top if desired)
1-2 cloves garlic, chopped
1 Scallion (reserve a bit for top if desired)
1 tsp. fresh oregano, chopped
4 T. olive oil
2 T. red wine vinegar
1/4 C. or more water
salt and pepper
Place all the ingredients in a food processor and pulse until it’s smooth. Add more water if it’s too thick. Adjust the seasoning. Top with a little chopped reserved tomato and scallion if desired.
1.5 cups coconut water
1 avocado
1 frozen banana
2 handfuls of spinach (1.5-2 cups)
a sliver of fresh ginger
1/4 cup lemon or lime juice, freshly squeezed
Hemp seeds (1 teaspoon)
Chia seeds (1 teaspoon)
Flaxeed (1 teaspoon)
Optional additions: 1/2 peach, 1/2 apple (unpeeled, or peeled based on preference)
Whirl.
125 g bread or pizza dough
1 T. sesame seeds
2 tsp. anise seeds
1/4 C. olive oil
zest of 1/4 lemon, in wide strips
1.5 tsp. anise liqueur
70 g flour
sugar for sprinkling
Preheat the oven to 375F. If the dough has been refrigerated, remove it from the refrigerator. In a small skillet over medium-high heat, toast the sesame and anise seeds until they are fragrant and the sesame seeds start to pop. Optional step: Transfer the seeds to a mini-processor or mortar and pestle and grind them a bit (they should not be be completely ground up). In a small skillet, heat the olive oil and lemon zest over high heat until the peel is black. Remove the zest and cool the oil. .Place the dough, seeds, olive oil, and anise liqueur in the bowl of a food processor. Pulse until the oil is evenly distributed through the dough (but it will not really be incorporated into the dough). Add the flour and pulse until a homogeneous ball of dough forms. It will feel very soft and oily. Turn the dough onto an unfloured counter and divide it into 8 balls (about 30 g each). Roll each ball into a 4-inch round (initially roll them a little larger to allow for some spring-back). Place the rounds onto a parchment-lined baking sheet and sprinkle them lightly with sugar. Bake for 15 – 17 minutes until the wafers are lightly brown. Remove the wafers from the oven and turn on the broiler. When the broiler is hot, broil the wafers about 5 inches from the heat, until they appear toasted and some of the sugar has melted, about 40 seconds. (Watch them to make sure that they do not broil too long!) Cool on a wire rack. Enjoy these with morning coffee, or any time. If by some miracle they’re not all gone within a few hours, you can wrap the wafers individually in waxed paper. But I’ve not been able to keep them around long enough to tell you how long they will last that way. Break it up and wrap with Serrano ham. Spread with cheese and honey. Eat with goat cheese and spicy chutney.
For two 13 x 9-inch pans, or one half-sheet pan
3/4 C. plus 2 T. (130 grams) unbleached bread flour
3/4 C. plus 2 T. (130 grams) unbleached all-purpose flour
1/4 tsp. instant yeast
1 1/4 cups (285 grams) lukewarm water
1/2 tsp. granulated sugar
1/2 tsp. salt
Extra-virgin olive oil.
Mix the flours and yeast in a mixing bowl. Using the paddle attachment, add water on low speed until the batter comes together. Increase the speed to medium and beat for 20-25 minutes until it cleans the bowl and comes together. (If it hasn’t started to come together in 20 minutes, add a few pinches more flour). The dough should still be quite wet. Add sugar and salt and mix for another 2-3 minutes. Cover the dough with plastic wrap and let it rise about 4 hours. Coat the baking pan or pans with olive oil. Pour the dough directly into the pan. With hands coated with olive oil, press the dough into a thin layer. Let it rest for 10-15 minutes, and then finish pressing it into the whole pan. It will be quite thin. Cover and let rise for another hour. Meanwhile, slice 7 Yukon Gold potatoes, peeled (about 4 lb.) into thin slices. Toss them with salt and let them exude moisture for about 15 minutes. Squeeze them dry in a colander to release more of their liquid. Toss them with a thinly sliced onion and about 2 T. chopped fresh rosemary. About 30 minutes before baking, preheat the oven to 425 degrees F (220 C) and put one rack on the oven’s top shelf. If using two pans, put another rack on the lower third. After the dough is proofed, spread on the potato topping. Brush with olive oil and sprinkle with more salt. Bake until the potatoes are brown at the edges and easily pierced with the tip of a knife, about 40 minutes.
1/4 C. water
3 T. lemon juice
6 T. well stirred tahini
2 T. extra-virgin olive oil
1 15 ounce can drained and rinsed chickpeas
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. cumin
Pinch of cayenne
About 1 T. chopped fresh cilantro
Combine the water and lemon juice in one bowl, and the tahini and oil in another. Set aside about 12 of the whole chickpeas for a garnish. Put the chickpeas, salt, garlic, cumin, and cayenne in a food processor and process for about 15 seconds. Scrap down the sides of the processor. Then add the lemon water mix through the feed tube with the processor running for about 1 minute. Scrap down the sides several times. Then add the oil and tahini, with the processor running, until the hummus is fluffy. Put the hummus in a bowl, garnish with the cilantro and whole chickpeas, and drizzle with some olive oil if you want.