Violet Jelly

Violet Jelly

2 C. tightly packed violet flowers (no stems)
2 C. boiling water
1/4 C. bottled lemon juice
1 1/2 C. white sugar (again, white is essential to retain the violet color)
4 tsp. pectin

Rinse and drain flowers and place in a small stainless steel saucepan or heat-proof glass bowl. Pour over boiling water, cover and let steep for 24 hours. Strain the liquid through a fine mesh sieve into a medium saucepan, using a wooden spoon (or very clean hands) to squeeze out as much liquid as possible. Add lemon juice and gently heat over medium low heat until warm. In a small bowl, whisk sugar and pectin until well incorporated. Add sugar-pectin blend to violet water and whisk until completely dissolved. Turn heat up to medium high and bring mixture to a boil, stirring occasionally. You want to stay close to the pot because it does have a tendency to bubble over if left unattended. Continue cooking until mixture has thickened slightly, about 5-10 minutes, skimming off any foam as you go (there will be a lot). Jelly is ready when it passes the chilled plate test. Make sure all foam has been removed and ladle jelly into clean, hot, sterile jars, leaving 1/4 inch headspace. Wipe rims clean, center lids and screw on jar rings. Process in boiling water bath for 12 minutes. Remove jars and allow to cool for 24 hours. Press on center of lids after about 1 hour to make sure they’ve sealed. If the lid springs back, it did not seal properly and needs to be stored in the refrigerator. After 24 hours, label jars and store in pantry.

LTS Fideo with Vienna Sausage

LTS Fideo with Vienna Sausage

Fideo is a pasta that look like short thin strands of spaghetti. We sometimes see it as vermicelli. Typically it is found in the Latin section of a market. It is thinner and cooks more quickly than spaghetti. You could substitute angel hair pasta, broken into smaller lengths.

2 T. Vegetable Oil
2 (4.6oz) cans Vienna Sausages, drained and cut into 1/2 “ pieces
7 oz. dry Fideo Noodles, uncooked
3 (8oz.) cans Tomato Sauce
1-2 T. dehydrated Bell Pepper
2 T. dehydrated Onion
1 ½ C. Water
1 tsp. dehydrated Garlic

Heat 1 T. oil in large skillet over medium heat. Add sausages; cook 3 to 5 minutes or until browned. Remove from skillet; set aside. Add remaining 1 T. oil and fideo to skillet. Stir to coat fideo with oil; cook over medium heat 1 to 2 minutes or until fideo is golden brown, stirring constantly. Stir in tomato sauce and water and mix in your dried/dehydrated vegetables. Return sausages to skillet. Reduce heat to medium-low; cover and simmer 10 minutes or until fideo is tender.

Fried Mozzarella, Basil and Nectarine Stacks with Balsamic Glaze

Fried Mozzarella, Basil and Nectarine Stacks with Balsamic Glaze

4 large nectarines or peaches, sliced into rounds
12 large basil leaves
12 oz. fresh mozzarella, sliced into 8 thick round slices
1 C. panko bread crumbs
1/4 C. flour
1/3 C. parmesan cheese, grated
2 eggs, beaten
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne

1/2 C. balsamic vinegar
1 tsp. brown sugar (optional)

Add vinegar and brown sugar, if using, to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken. In a large bowl, combine panko, flour, parmesan, salt, pepper and cayenne, mixing thoroughly to combine. In a small bowl, lightly beat the eggs. Take each slice of fresh mozzarella and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices. Heat a large skillet over high heat. Add 1 tsp. olive oil and sear both sides of the nectarines for 1 to minutes until just warmed, but still somewhat firm. Alternately you can also grill the nectarines directly on the grill. Keep the nectarines warm. Add the remaining olive oil to the skillet and when hot, fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 1 minute on each side. Drain on paper towels. To assemble, place one nectarine to a plate, top with 1 slice of fried mozzarella and then a basil leaf. Repeat the layer one more time and finish with a nectarine. Garish with basil and freshly grated pepper. Drizzle on the balsamic glaze.

Lagana (Once a Year Bread)

Lagana (Once a Year Bread)

2 tsp. Active Dry Yeast
Pinch Sugar
2 ½ C. Bread Flour
½ tsp. Salt
¼ C. Olive Oil

Topping:
1 tsp. Bread Flour
½ tsp. Olive Oil
¼ tsp. Salt
1 1.2 tsp. Sesame Seeds

Sprinkle dried yeast into large bowl. Add sugar and 7 oz. lukewarm water and leave until it starts to activate and bubble. Add flour, salt, and olive oil and mix together with a wooden spoon until a loose dough forms. If it seems dry, add a few drops of water. Knead for 6 to 7 minutes on lightly floured surface, until smooth and spongy. Wipe out bowl with oiled paper towels and place dough in bowl. Cover with plastic wrap, then a dish cloth, and leave in a warm spot for 2 ½ hours or until puffed and doubled in size. Line a baking sheet with parchment paper. Punch dough down and shape by stretching and rolling into a rough 10×12 rectangle, 3/8 – ¼ inch thick. Place on lined sheet and dent the top with many holes with the tips of your fingers for the traditional puckered look. Cover with dish cloth and leave to rise another 30 minutes. Preheat oven to 400. Whisk topping flour, oil, salt and 2 tsp. water together. Gently brush over the top of the bread and sprinkle with sesame seeds. Bake 20 minutes, or until golden.

Chicken Biscuits with Bacon Gravy

Chicken Biscuits with Bacon Gravy

2 C. plus 3 tsp. flour
1 ½ tsp. baking powder
Salt
1 stick unsalted butter, cut into small pieces and chilled, plus 2 T.
1 C. chopped leftover fried chicken
¾ C. buttermilk, plus more for brushing
3 slices bacon, chopped
1 C. chicken broth
1 C. whole milk
¼ tsp. cayenne pepper

Preheat the oven to 450. In a large bowl, sift 2 C. flour with the baking powder and ½ tsp. salt. Using your fingertips, blend in the chilled pieces of butter until the mixture resembles coarse meal, then mix in the chicken. Stir in the buttermilk just until incorporated. On a lightly floured surface, knead the dough until just blended, then pat into 8” round. Using a 3” cookie cutter, cut out 6 biscuits; combine the scraps and cut out 2 more biscuits. On a baking sheet, arrange the biscuits 2 inches apart and brush lightly with buttermilk. Bake until golden, about 15 minutes. Meanwhile, in a medium skillet, fry the bacon over medium heat until crisp, about 4 minutes. Stir in the remaining 2 tsp. butter until melted, then whisk in the remaining 3 tsp. flour until incorporated. Whisk in the chicken broth, milk, ½ tsp. salt, and the cayenne and simmer over medium-low heat until thickened, 3-4 minutes. Serve the gravy alongside the chicken biscuits.

White Bean, Sausage, Duck Confit Casserole (Cassoulet)

White Bean, Sausage, Duck Confit Casserole (Cassoulet)

Cassoulet is perhaps the signature dish from the Languedoc region in southern France. Despite its reputation, cassoulet isn’t really difficult to make, but it does require quite a time commitment. It’s a multi-step, multi-day process where each individual element gets cooked separately and then layered into a final casserole. So set aside a weekend, source out your ingredients, and reward yourself with supremely rich, hearty, and most of all, comforting French dish!

The Confit – This can be either duck or goose confit, but confit you must make! It adds richness and a silky mouthfeel to the final dish, and cassoulet just wouldn’t be the same without it.

The Pork – This is usually shoulder or some other lean cut. It gets braised slowly until absolutely succulent and fork-tender, and then it’s cut into bite sized pieces before going into the cassoulet.

The Sausage – As if the confit and the pork weren’t enough, you get to add some sausage too! Brownie points if you make your own, but given everything else you’ve got going on, there’s no shame in buying it from the butcher!

The Beans – Classically, cassoulet is made with white beans cooked separately with herbs and sometimes a ham hock or bacon. Go for a creamy variety like great northern or cannelini.

Tomato Sauce – Sometimes this is made along with the pork braise, but it can also be made separately. This will be the main cooking liquid for the casserole – as well as the only veggies you’re going to get!

The Cassoulet – By the time you get to this step, the cassoulet is easy! You just spoon a layer of the beans and tomatoes into the bottom of a casserole dish or dutch oven, add a layer of meat, and top with the rest of the beans and tomatoes. A breadcrumb topping gives the final dish some crunch. Bake until bubbly and enjoy. And about time!

4 C. (2 pounds/950g) good-quality dried beans
2 pounds (950g) unsmoked ham hock
1¾ C. (160g) diced, thick-cut unsmoked pork belly or pancetta
2 carrots, peeled
2 onions, peeled and halved
6 cloves garlic, peeled
2 bay leaves
10 sprigs thyme
1 tsp. sea salt or kosher salt (optional)
4 confit duck thighs (thigh and leg attached)
1 pound (450g) fresh pork sausage, unseasoned or lightly seasoned, such as mild Italian sausage
Freshly ground black pepper
1 C. (135g) dried or fresh bread crumbs
3 tsp. neutral-tasting vegetable oil or walnut oil

Rinse the beans and sort for debris. Soak them overnight covered in cold water. The next day, put the ham hock in a separate large pot of water, bring it to a boil, decrease the heat to a steady simmer, and cook for about 2 hours, until the meat is tender and pulls easily from the bone. Remove the ham hock from the water and set it on a plate. When cool enough to handle, remove the meat from the bones, shred it in large, bite-size pieces, and refrigerate it. Discard the liquid. Drain the beans; put them in the pot you used to cook the ham hock and cover with cold water. Add the ham bones to the pot of beans along with the diced pork belly, carrots, onions, garlic, bay leaves, and thyme. Bring the beans to a boil, decrease the heat so the beans are simmering gently, and cook until the beans are soft and tender, about 1 hour, or longer, depending on the beans. As the water boils away during cooking, add more water as necessary. Taste the beans toward the end of cooking, add up to 1 tsp. salt, if necessary. While the beans are cooking, scrape any excess fat from the duck confit pieces (save it for making duck fat–fried potatoes, page 220) and fry them in a skillet over medium heat until they’re golden brown and crisp on both sides, 5 to 8 minutes per side. (If using the Counterfeit duck confit on page 179, the duck will already be browned and ready, so there’s no need to recook it for this step.) Transfer the duck pieces to a plate and pour off any excess duck fat from the pan. Prick the sausages a few times with a sharp knife, then fry the sausages just to brown them on the outside; they don’t need to be fully cooked through. Set the sausages on the plate with the duck pieces. When cool enough to handle, cut the sausages on the diagonal into 2-inch pieces. Cut each duck thigh into three pieces; cut the drumstick off, and then use a knife to divide the thigh portion into two equal pieces, cutting it in half by holding the knife parallel to the bone. When the beans are done, turn off the heat. Discard the bay leaves, thyme, and ham bone, and pluck out the carrots, onions, and garlic cloves. Cut the carrots into cubes, and mix them back into the beans, along with the shredded meat from the ham hock. Puree the onion and garlic in a blender or food processor with a bit of the bean liquid until smooth. Stir the mixture back into the bean mixture, season with pepper, and taste, adding more salt if desired. (Some pork products are quite salty, so at this point, you can adjust the salt to your taste.) Preheat the oven to 325°F (160°C) with an oven rack to the top third of the oven. In a wide casserole that holds at least 8 quarts (8l) or a roasting pan, assemble the cassoulet. Ladle a layer of the bean mixture and some of the liquid into the casserole. Put half of the duck pieces and half of the sausage evenly spaced over the beans. Add another layer of beans, and then put the rest of the duck and sausage pieces over the beans. Top with the remaining beans and enough of the liquid so that the beans are just barely floating in the liquid. (Refrigerate any extra bean liquid, as you may need it later. Or if there isn’t enough bean liquid, add a bit more water, just enough to moisten the beans.) Toss the bread crumbs with the oil until thoroughly moistened, then spread the bread crumbs evenly on top of the cassoulet. Bake the cassoulet for 1 hour. After an hour, use the side of a large spoon or a heatproof spatula to break the crust on top in several places. Decrease the oven temperature to 250°F (120°C) and bake the cassoulet for another 2 ½ hours, breaking the crust two more times while cooking. Remove the cassoulet from the oven and let it rest for 15 minutes. If you want to serve the cassoulet reheated, as many prefer it, let it cool to room temperature for 1 ½ hours, and then refrigerate it.

To serve the cassoulet reheated, remove the cassoulet from the refrigerator 1 hour before you plan to reheat it. Preheat the oven to 350°F (180°C). Break through a piece of the top of the cassoulet, and if you don’t see much liquid surrounding the beans beneath the surface, add some of the reserved bean liquid (or warm water)—just enough to moisten the insides a little, about ½ C. (125ml). Bake the cassoulet for 1 ½ hours, or until it’s completely heated through. If the topping isn’t crusty, turn the oven up to broil—if you’re using a ceramic dish, turn the oven just to 450°F (230°C), or whatever maximum heat is indicated by the manufacturer—and watch carefully until the top is browned to your liking. Remove the cassoulet from the oven and let it rest for 15 minutes. Serve the cassoulet in its dish at the table. It requires no other accompaniment, although a glass of Armagnac after (or in place of) dessert is considered obligatory to aid digestion. As is a pat on the back for making the cassoulet.

Minted Sugar Snap Pea and Radish Salad

Minted Sugar Snap Pea and Radish Salad

Mint Chive Dressing:
3 T. white wine vinegar
1 T. chopped fresh mint
1 T. snipped fresh chives
2 tsp. honey
1/2 tsp. sea salt
1 clove garlic, minced
1/4 C. extra virgin olive oil

Snap Pea Salad:
2 (8- oz.) bags Sugar Snap Peas
1 C. very thinly sliced radishes
1 C. thinly sliced and quartered red onion
pepper to taste freshly ground
Baby arugula (optional)

Whisk together vinegar, mint, chives, honey, salt and garlic in a medium bowl. Slowly drizzle in olive oil, whisking constantly, until oil is incorporated. Place sugar snap peas, radishes and red onion in a large bowl. Drizzle with dressing and toss to coat; season with pepper. Cover and chill for 1 hour. Serve over arugula, if you like.

Mexican Baked Polenta with Salsa Beans & Sautéed Veggies

Mexican Baked Polenta with Salsa Beans & Sautéed Veggies

1 (24-oz.) tube polenta, cut into 16 slices (I used Sun-Dried Tomato)
1 T. olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. oregano
Pinch of cayenne
1 medium zucchini, diced
1 red bell pepper, diced
Salt and pepper to taste
1 (15-oz.) can black beans, drained and rinsed
1/2 C. jarred salsa
4 oz. queso fresco, crumbled
Chopped cilantro, lime wedges, and additional salsa for serving

Preheat oven to 450ºF. Use an oil mister filled with a high smoke point cooking oil (like grapeseed or olive oil (light, not extra-virgin) to coat a large baking sheet. Place the polenta slices on the sheet and spray the tops with additional oil. Bake for about 30 minutes, flipping halfway through cooking time, until the polenta is crispy and golden brown on the edges. While the polenta is baking, start the sautéed veggies. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Stir in the garlic, cumin, chili powder, oregano, and cayenne; cook for about 30 seconds, until fragrant. Add the zucchini and red pepper to the skillet and cook, stirring often, about 3 minutes more, until slightly softened. Remove from heat and season with salt and pepper. Combine the beans and salsa in a small saucepan over medium heat and cook until warmed through, about 5 minutes. Divide the polenta slices onto 4 plates, then top each with salsa beans, veggies, and queso fresco. Serve with chopped cilantro, lime wedges, and additional salsa.

Mildly Decadent French Toast Souffle

Mildly Decadent French Toast Souffle

1/2 lb. croissants (2 or 3)
About 1/2 C. (1/4 lb.) butter or margarine, at room temperature
2 packages (3 oz. each) Neufchatel cheese, at room temperature
1 1/4 C. maple syrup
10 large eggs
3 C. lowfat milk
1 tsp. ground cinnamon
2 T. chopped pecans
Powdered sugar
Raspberries or edible flowers, such as rose petals or nasturtiums, rinsed and drained, optional

Tear croissants into 1/2-inch chunks. Whirl in a food processor until coarsely chopped, or chop with a knife. Butter 8 soufflé dishes (1- to 1 1/4-C. size) and fill equally with croissant pieces. In a food processor, combine Neufchatel cheese, 1/2 C. butter, and 1/4 C. maple syrup; whirl until blended. (Or, in a bowl, beat with a mixer until smoothly blended.) Drop equal portions into each soufflé dish. In a bowl, beat eggs to blend with 1/2 C. maple syrup and the milk. Pour equally into each soufflé dish. Sprinkle with cinnamon. Cover and chill at least 8 hours or up to 1 day. Set dishes slightly apart in a 10- by 15- inch pan. Bake, uncovered, in a 350° oven until pudding-soufflés are richly browned and centers barely jiggle when gently shaken, 45 to 50 minutes. About 5 minutes before pudding-soufflés finish baking, in a 1- to 1 1/2 quart pan over medium-high heat, frequently stir remaining 1/2 C. maple syrup until hot. Sprinkle pudding-soufflés with pecans, dust with powdered sugar, garnish with berries or flowers, and add hot syrup to taste.

LTS Shrimp Ramen

LTS Shrimp Ramen

1 Package Ramen, shrimp flavor
1 can salad Shrimp, drained
3 tsp. chopped Peanuts
1 tsp. Soy Sauce
½ tsp. Honey
Dash of Bottled Lime Juice

Cilantro, for garnish, optional

Place 1 C. water in a saucepan. Break dry ramen noodles into 8 relatively even chunks and add to pan. Heat to close to boiling and allow to cook until most liquid is absorbed and noodles are almost ready. Add shrimp, toss with noodles and cover the pan; cook a few more minutes to complete noodles cook and allow shrimp to warm. Stir in peanuts, soy sauce, honey, lime juice and seasoning packet. Simmer another minute, gently tossing noodles and shrimp to coat in sauce.  If you have cilantro in your garden, it makes a nice garnish.

24 Hour Onion Soup

24 Hour Onion Soup

When you make onion soup in a slow cooker, the flavor becomes intense—especially when you cook it for 24 hours. First, you create the broth and leave it overnight in the slow cooker. The resulting beef stock is rich in vitamins and minerals including calcium, magnesium, and phosphorus. It promotes strong, healthy bones and is good for your digestion and immune system. In the morning, you add the rest of the ingredients and let everything simmer together all day on low heat. Your deeply flavored soup will be ready by dinnertime. Top each serving with crusty bread and a slice of cheese and broil until bubbly before digging in.

2 to 3 pounds grass-fed beef bones
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
1 large onion, coarsely chopped
2 bay leaves
5 garlic cloves
Fine sea salt
2 T. ghee
6 large yellow onions, sliced
2 T. all-purpose flour
1/2 C. dry white wine
8 slices crusty bread
8 slices Gruyere cheese

Preheat the oven to 350°F. Place the beef bones in a large roasting pan and cook them until well browned, about 30 minutes. Place the bones in the slow cooker. Deglaze the roasting pan with 1/4 C. hot water; use a wooden spoon to scrape off the parts that stick. Add this flavorful water to the slow’ cooker along with the carrots, celery’, onion, bay leaves, and garlic. Fill the slow’ cooker with water. Set the temperature to low’ and leave it overnight, about 12 hours. In the morning, strain the broth through a large colander, discarding any solid pieces. Turn off the heat and let the broth cool down. The stock will set like gelatin and the fat will rise to the top and harden. Skim the fat off. Taste the broth; season with salt to taste. Pour 10 C. stock back into the slow’ cooker. (Refrigerate the remaining stock in an airtight container for up to 4 days, or freeze for up to 6 months.) Melt the butter in a large sauté pan over medium heat. Add the onions and sauté, stirring frequently, until they brown, about 20 minutes. Add the flour to the onions. Cook, stirring with a wooden spoon, for about 1 minute. Deglaze the pan with the white wine. Add 1 T. salt and cook for 1 minute, then add the mixture to the slow cooker. With the slow’ cooker still on low, cook until the onions are very soft, about 8 hours. Before serving, preheat the oven to 400°F. Arrange bread slices in a single layer on a baking sheet and bake until crispy, about 10 minutes. Divide the soup between individual ovenproof bowls. Float a slice of the crispy bread in each soup bowl and top with a thick slice of Gruyere cheese. Set the oven to broil and broil until the cheese is golden brown, about 3 minutes. Serve hot.

LTS Cheddar Cheese Sauce Mix

LTS Cheddar Cheese Sauce Mix

1 C. dry milk
6 T. cheddar cheese powder
1⁄4 C. butter powder
1 1⁄2 tsp. dried garlic
1⁄2 tsp. onion powder (not onion salt)
1⁄2 tsp. ground black pepper

Mix all the ingredients together. Store in a tightly sealed container. Keeps for up to 4 months, keep away from heat and for best long term storage, store in your refrigerator.

To use: Each serving is about 7 T. To make s sauce combine 1 serving mix with ¼ C. water. You can cook up 4-ounces pasta, drain off all but ¼ C. water and mix the sauce in, adding a T. of oil if desired, for a homemade mac and cheese. Also, use the powder in any number of recipes calling for ‘cheese sauce powder’ for a natural version (some commercial brands contain artificial dyes).

Honey Soy Glazed Duck Breast

Honey Soy Glazed Duck Breast

4 6oz. duck breasts, with skin on
Sea salt and freshly ground black pepper
Chinese five spice powder
Olive oil
1-2 T. honey
2 T. soy sauce
2 C. green beans
1/3 C. toasted hazelnuts
6-7 T. hazelnut oil
Scant cupl olive oil
6T. sherry vinegar

Score the skin of the duck breasts in a criss-cross pattern with a very sharp knife. Season the duck breast generously with salt and the five spice and rub into the skin thoroughly. Place the duck breasts, skin-side down, on a cold dry fry pan and slowly heat the pan over very low heat to render down most of the fat off the duck breast. This may take 8-10 minutes, depending on the thickness of the fat. Once the fat has rendered, turn up the heat and fry until the skin is crisp. Turn the duck breasts over and cook the other side for another 3-4 minutes. Just before the duck is ready, drizzle the honey and soy sauce over. Toss and turn the duck in the honey and soy and cook until the liquid has reduced to a syrupy glaze. Transfer the duck to a warm plate and leave to rest for 5-10 minutes. While the duck is resting, to a pan of salted boiling water add the beans and cook for no more than one minute. Meanwhile, crush the hazelnuts lightly with a pestle and mortar. Drain the beans thoroughly and pat dry with kitchen paper. Whisk the oils and sherry vinegar together with some seasoning. Toss the beans in the vinaigrette to taste. To serve, place the bean salad off center on warm plates. Slice the duck lengthways and place beside. Drizzle any remaining pan juices over and finish with a small drizzle of the vinaigrette.

Slow-Roasted Sweet Oregano Onions

Slow-Roasted Sweet Oregano Onions

10 small onions (about 3 pounds), peeled but left whole, ends and root hairs trimmed
2 tsp. olive oil
1 tsp. dried oregano
Salt and freshly ground pepper
1 tsp. honey

In a baking dish, drizzle the onions with the olive oil, then mix until all the onions are coated. Sprinkle with the oregano, salt, and pepper, then cover the dish with aluminum foil and bake for 3 hours, turning the onions once, until the onions are slumped and tired-looking. Remove the foil, drizzle the honey on top, and bake another hour or so, until the onions have started to brown. When the onions are completely soft, slice and serve.

Apple Waffles

Apple Waffles

Waffle Batter
2 Grated Apples
Red Food Coloring
Gummy Worms
Pretzel

Add apples and food coloring to waffle batter and prepare as normal.

Grilled Italian

Grilled Italian

Grilled Italian

 

Butter, for grilling

2 slices sourdough bread

1 T. (14 g) mayonnaise

1 large slice tomato

2 slices (40 g) mozzarella cheese

5 thin slices (100 g) salami

Butter one side of both bread slices; flip over onto a cutting board. Spread mayonnaise onto one of the bread slices, layer the tomato, cheese, and salami, and close the sandwich. Place the sandwich, buttered side down, in a skillet over medium heat. Grill for 2 to 3 minutes, until the cheese has begun to melt and the bread is golden brown. Press down with a spatula, flip, and grill the second side. Remove from the pan onto a cutting board. Allow the grilled sandwich to cool for 5 minutes prior to packing in a lunch container.

Filo Dough Triangles

Filo Dough Triangles

Filo Dough Triangles

 

2 boxes (2 pounds) Filo pastry leaves

1 to 1+1/2 pounds unsalted butter, melted and slightly cooled

3 batches of FILLING(s) (see below)

 

Melt the butter.  Take a filo leaf, lay it out flat, and brush it with melted butter.  Put another leaf on top of this one and butter it as well.  Cut this into four long strips (the dough is usually 18×24, so when you cut it, you should get four 4.5×24 strips).  For each strip, put a spoonful of filling at the top, and then flag-fold

the strip into a triangle with the filling inside.  Repeat until you run out of either the filling or the filo leaves. Slash the tops of the triangles — be careful not to cut through to the filling. Bake these at 450 degrees F. for about twenty to twenty-five minutes, or until golden brown.

 

 

Roquefort-Leek filling

 

1/2 cup minced leeks (about two leeks)

3 tbsp butter

2 oz. Roquefort cheese

2/3 cup Ricotta cheese

1 egg-yolk

Salt and pepper if you want

 

Cut the green tops off the leeks; discard.  Quarter the leeks down their long axis, and rinse well in a pot of water.  Now mince finely. Sauté in the butter until tender.  Mix egg into ricotta.  Stir in leeks, then fold in blue cheese.  Fills up about 24-30 triangles.

 

 

Three-Cheese filling with Pepperoni

 

1/2 cup Ricotta cheese

3 tbsp grated mozzarella

3 tbsp freshly grated Parmesan

1/4 cup very finely chopped pepperoni

1 egg yolk

Salt and pepper if you want

 

Mix everything together.  Fills up about 24-30 triangles.

 

 

Crab filling

 

8 oz. fresh crab meat

3 tbsp butter

3 tbsp shallots, finely chopped

1 tbsp sherry

1 tbsp Dijon mustard

Salt and pepper if you want

 

Melt butter, sauté shallots until soft but not browned.  Add the crab and sherry, sauté or 30 seconds.  Stir in the rest, let cool.  Fills up about 24-30 triangles.

 

 

Curried Lamb filling

 

8 oz lean boneless lamb

3 tbsp butter

1/2 cup finely chopped onion

1 clove garlic, minced

1-2 tsp curry powder

1/4 tsp ground coriander

a pinch of cayenne pepper

Salt and pepper if you want

 

Chop lamb into 1/4 inch pieces.  Melt 2 tbsp butter in a pan and brown lamb over medium-high heat.  Move lamb to a bowl, and sauté the onion, garlic, curry, and coriander until soft.  Stir in lamb and season to taste with salt, pepper, and cayenne.  Fills up about 24-30 triangles.

Candied Angelica

Candied Angelica

Candied Angelica

 

3 -4 sprigs angelica, at least 2 years old

1 cup caster (superfine) sugar

1 T. baking soda

caster sugar, for sprinkling (optional)

 

Cut angelica stalks in their 2nd year. Unlike many other plants, the big stalks are better as long as they are still green (not purple or white). De-leaf, remove leaf stalks and cut into pieces of about 6 inches, and soak in cold water for about 8 hours. Boil water and plunge the stalks inches Boil until the stalks begin to soften (add about half tsp. of baking soda per pint of water to keep the vivid green color, which is associated with ‘real’ candied angelica that is found in France) It also helps to soften. Cool under running water, drain, then peel removing the long stringy parts on the outside of the stalks. Put them into a syrup made up of of 1 cup sugar, and 1 cup water: soak for 24 hours. Cook in them in the syrup and repeat once a day for four days, by which time the angelica should be translucent without losing shape. Remove the angelica stems from the pan and let them drain on a covered rack or screen until dry and glossy. You can roll the stems in caster sugar, BEFORE drying them on the rack/screen if you wish.). Store in an airtight tin or jar, and in a cool, dark place; they will last for up to 2 years in the right storage conditions. Cut the stems into appropriate lengths and use to decorate cakes, trifles, desserts, or ice cream sundaes.

LTS Wacky Retro Penny Pancakes

LTS Wacky Retro Penny Pancakes

1 T. Oil
1 can Vienna Sausages
2 3/4 C. pancake mix (homemade or packaged mix)
2 1/4 C. water
1/3 C. oil
Maple Syrup

Slice Vienna sausages into ¼ inch thick pennies, and brown on both sides in 1 T. oil. While sausages are cooking, combine pancake mix, water and oil; mix well. Group several sausage slices together and pour enough batter over them to form the pancake around the sausages. When bubbles form on surface of the pancake, flip and cook until done.

Home-Canned Tuna

Home-Canned Tuna

Home-canned tuna can’t be beat. You will need brand-new two-piece jar lids and a pressure canner, which reaches the high temperature needed to kill dangerous bacteria.

2 1/2 pounds boneless, skinless albacore tuna loins
3 tsp. fine sea salt

Sterilize mason jars, bands and lids by running them through the dishwasher or boiling them in water for 30 seconds. Use tongs or a jar lifter to transfer the jars, bands and lids to a clean kitchen towel on a counter, and let air-dry. Wash tuna. Trim off and discard any dark bloodlines, connective tissue and discolored flesh. Cut the meat into large pieces and pack them into the jars, cutting as needed to leaving a 1-inch space between the tuna and the lid. Sprinkle 1/2 tsp. salt into each jar. Wipe the rims clean with a paper towel moistened with vinegar. Seal jars with the lids and screw on the bands until secure but not too tight. Put the rack in the bottom of the pressure canner and place the sealed jars on top. Pour boiling water into the bottom of the canner, 2 to 3 inches high. Following the manufacturer’s instructions and OSU’s step-by-step pressure canning guide, carefully lock the top of the canner in place. Process the jars for 100 minutes at 11 pounds of pressure. Turn off the heat and allow the pressure to drop to zero, about 30 to 45 minutes. Remove the pressure gauge, wait for 2 minutes, and then lift off the top of the canner. Using tongs or a jar lifter, transfer the jars to the kitchen towel on the counter, spaced apart, and let cool for 12 hours. The lids will make a popping sound as the jars cool, indicating that they’ve created a vacuum. To test each seal, check that the lids have sucked down into a slightly dipped shape and are firmly in place. (Place any jars that don’t seal properly in the refrigerator and use within 3 to 4 days.) Store canned tuna in a cool, dark place for up to 1 year. Refrigerate after opening. Makes 6 half-pint jars

Cornmeal Bread Braid

Cornmeal Bread Braid

2 C. milk, scalded
2 eggs
2 tsp. yeast
6 tsp. sugar
1 tsp. salt
1/2 C. canola oil
1/4 C. warm water
1 C. cornmeal
7 C. flour

Scald milk by heating it in the microwave for 1-2 minutes. It’s ready as soon as tiny bubbles begin to form around the outside edges. Discard skin that may have formed on top of the milk. Pour hot milk into your mixer and stir in the sugar. Allow to cool slightly before adding the yeast. Let the yeast sit and come alive. Add salt, eggs, 1/2 C. canola oil, water, and corn meal. While mixing, add five or six C. flour. Continue adding the remaining flour just until the dough cleans the sides of the bowl and is not sticky. (I only used a total of 6 C. flour.) Knead for 10 min. Divide dough in half, then into thirds, and braid as desired. Transfer to a sprayed cookie sheet, sprinkled with cornmeal. (One recipe made two fairly large Christmas wreaths.) Let raise about an hour, until doubled in size. Bake at 350 degrees for 30-40 minutes and brush with butter before serving. The braid was soft and tender as can be on the inside with lots of corn flavor

Burrata and Roasted Asparagus and Tomato Salad

Burrata and Roasted Asparagus and Tomato Salad

Burrata and Roasted Asparagus and Tomato Salad

 

Burrata cheese

Tomato slices

Asparagus spears

Proscuitto

Arugula

Fresh basil leaves

French bread slices

Good quality extra-virgin olive oil

Freshly ground pepper and kosher salt

 

Remove burrata from container and let rest to drain. Place tomato slices and asparagus spears on a baking sheet and drizzle with extra virgin olive oil, sprinkle with freshly ground black pepper and kosher salt and roast in oven set to broil for 5 minutes or until asparagus becomes soft and tomatoes begin to brown. Thicker stalks of asparagus will take longer to roast. Remove from oven and let cool. Top French bread slices with a drizzle of olive oil and toast in oven or toaster oven. Tear pieces of French bread slices and burrata into chunks or sections. Layer in a bowl with tomato, prosciutto, arugula and fresh basil leaves and drizzle with extra virgin olive oil and season with pepper and salt.

Cherry, Orange & Rye Hand Pies

Cherry, Orange & Rye Hand Pies

Cherry, Orange & Rye Hand Pies

 

For the dough

1 1/4 cups all-purpose flour

1 1/4 cups rye flour

1 teaspoon kosher salt

1 teaspoon granulated sugar

2 sticks unsalted butter, cubed and freezer-cold

1 large egg

1/3 cup ice water

1/4 cup apple cider vinegar

For the filling and to finish the pies

1 1/2 cups cherry compote or preserves

1 tablespoon Contratto or other earthy orange liqueur

1/4 teaspoon freshly grated nutmeg

1/2 orange, zested

1/2 teaspoon cornstarch

1 pinch kosher salt

1 handful Demerara sugar, for sprinkling

1 large egg, beaten and mixed with 1 tablespoon water or milk for egg wash

 

In a glass measuring cup, combine water and vinegar together, and add a few ice cubes. To a large mixing bowl, add the all-purpose flour, rye flour, salt, and sugar and stir to combine. Using a pastry blender, cut in the butter, just until pea-sized bits remain. Add the egg and cut in to incorporate. Drizzle the vinegar-water mixture a little at a time, cutting the liquid into the dough, pausing to check and see if dough holds together when squeezed between your fingers. Use only as much liquid as is needed for the dough to come together without crumbling. Alternatively, pulse together dry ingredients in the bowl of a food processor to combine. Add the butter and pulse at intervals, until pea-sized bits form. Add the egg and pulse. Run the processor at intervals while drizzling the vinegar-water mixture, until a cohesive dough forms. As you would in the pastry blender method, test by squeezing a clump between your fingers. Divide dough evenly onto two segments of plastic or bees wrap. Use the wrap as a barrier to limit how much you handle the dough: Hold opposite ends and press to form the dough into a mass. Flatten it into a disc, wrap securely, and repeat with remaining dough. Refrigerate pastry for at least 20 minutes to allow the dough to relax. This step can be done up to 3 days in advance. In a medium bowl, combine all ingredients for the filling and stir until uniform. Remove pastry from the refrigerator 15 minutes before attempting to work it. Roll pastry to 1/8-inch thick. Use a 3-inch round cookie cutter to cut discs into the pastry, dipping the cutter into flour in between and tapping off any excess flour as you go. Combine scraps and re-roll until you’re left with no more dough (you should get about 40 rounds). Spoon tablespoons of the fruit mixture into the center of half the pastry discs (about 20). Working one at a time, wet the periphery of each un-filled disk with your index finger, then secure onto the preserve-topped base. Work from opposite sides to gently seal the entire edge, using the flat of your fingers. With a fork, crimp the edge of each hand pie, overlapping one tine as you work around the circumference. It helps to dip the tines into flour between each round so they don’t stick as you work. If the pastry drags at any point, chill for 10 minutes in the refrigerator and then continue where you left off. Chill the filled and crimped pies for 20 minutes. With a sharp paring knife, score an “X” into the center of each pie for venting. Paint each pie with eggwash and sprinkle with Demerara sugar. Freeze the pies for 4 hours and as long as overnight. When you’re ready to bake the hand pies, heat oven to 400ºF. Arrange hand pies on two parchment-lined baking sheets and bake for 30 minutes. Rotate pans and swap racks for the last 5 to 10 minutes, or until pies are deeply golden. It is okay if preserves leak—think of it as a fruit leather cook’s treat. Once the pies are baked, cool them on wire racks for 15 to 20 minutes. They’ll be ready to eat or wrap for gifting.

New Zealand Rosemary Lamb Shanks

New Zealand Rosemary Lamb Shanks

New Zealand Rosemary Lamb Shanks

 

1 tsp. salt

3/4 tsp. pepper

4 lamb shanks (about 20 ounces each)

1 T. butter

1/2 C. white wine

3 medium parsnips, peeled and cut into 1-inch chunks

2 large carrots, peeled and cut into 1-inch chunks

2 medium turnips, peeled and cut into 1-inch chunks

2 large tomatoes, chopped

tap here

1 large onion, chopped

4 garlic cloves, minced

2 C. beef broth

1 package (10 ounces) frozen peas, thawed

1/3 C. chopped fresh parsley

2 T. minced fresh rosemary

 

Rub salt and pepper over lamb. In a large skillet, heat butter over medium-high heat; brown meat. Transfer meat to a 6- or 7-qt. slow cooker. Add wine to skillet; cook and stir 1 minute to loosen brown bits. Pour over lamb. Add the parsnips, carrots, turnips, tomatoes, onion, garlic and broth. Cook, covered, on low 6-8 hours or until meat is tender. Remove lamb; keep warm. Stir in peas, parsley and rosemary; heat through. Serve lamb with vegetables.

 

Serving Size: ½ Shank with 1 C. Vegetables

Calories: 350

Fat: 15g

Fiber: 6g

Orange Chicken

Orange Chicken

2 large boneless skinless chicken breasts cut into ½ inch pieces
1 ½ C. flour
1 beaten egg
¼ tsp. salt
¼ tsp. pepper
Oil for frying the chicken

1½ C. water
1 small package powdered orange gelatin (not sugar free)
½ C. orange juice or juice of 1 orange
1/3 C. rice vinegar
1/2 C. brown sugar
2 tsp. soy sauce
Zest of 1 orange
½ tsp. ginger root, grated
½ tsp. garlic, minced
¼ tsp. red pepper flakes
2 tsp. corn starch
¼ C. water

Combine flour, salt and pepper in a large bag. Dip chicken in egg mixture and shake in the flour mixture to coat. Deep fry at 375 degrees until completely cooked. A wok can be used to deep fry. In a large saucepan combine water, gelatin, orange juice, vinegar, sugar and soy sauce. Blend well over medium heat for a few minutes. Stir in zest, ginger, garlic and pepper flakes. Bring to boil. In a separate C., combine cornstarch and water and mix to make a slurry. Add to sauce and bring to boil. Combine with chicken and serve over rice.

Pampered Chef Cinnamon Plus

Pampered Chef Cinnamon Plus

6 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. dried orange peel
2 tsp. ground nutmeg
1 tsp. ground cloves
1/2 tsp. ground ginger

In a medium bowl, combine all ingredients. Store in an air tight container. Use this mix in recipes that call for the ingredients above. I substitute this for all my cinnamon needs. If a recipe calls for the spices add up all the measurements and just put in the same amount of this blend. It tastes great used in cinnamon and sugar for toast and in cinnamon rolls.

Miso Soup with Nameko Mushrooms

Miso Soup with Nameko Mushrooms

Dashi is a broth made from the sea vegetable kombu, collected from the icy coastal waters of the islands of Japan. It may be purchased in Asian or natural foods stores as a dehydrated powdered broth. Traditionally, miso is made from fermented soy beans with combinations of grains. Red miso is usually made with rice. Mixed with nameko mushrooms, this soup is delicious.

3 C. water
About 1 tsp. dashi powder
3-1/2 tsp. red miso
1/2 C. diced tofu (optional)
One 7-oz. can nameko mushrooms

Cilantro, for garnish, if desired

Heat the water in a large saucepan and add 1 tsp. dashi powder, or the amount required to make 4 C. dashi (see the instructions on the dashi powder container).

In a small bowl, liquefy the miso with 3 to 4 tsp. the dashi water, then mix with the remainder of the dashi water in the saucepan. Bring the mixture to a boil and immediately add the tofu and the nameko mushrooms with their liquid. After a half minute or so, when the broth is heated almost to the boiling point, the soup is ready to be served. Do not overcook.

Pretzel Pop Snakes

Pretzel Pop Snakes

10 pretzel rods
10 oz. yellow-green Candy Melts (or color of choice)
1 red Fruit Roll-Ups
4 green/blue Fruit Roll-Ups
20 – 3/8 inch round yellow candy eyes

tall glass
spatula or spoon
parchment paper lined baking sheet
pizza cutter or kitchen scissors
optional, a small “Y” alphabet cookie cutter

Slow Cooked Pulled Garlic Ginger Pork

Slow Cooked Pulled Garlic Ginger Pork

1 3-4 pound pork loin roast
1/4 C. lite soy sauce
2 tsp. sesame oil
8 garlic cloves, pressed
2 tsp. ginger, grated (use fresh)
Kosher salt and black pepper to taste
3/4 C. water for bottom of slow cooker

In a mixing bowl, combine soy sauce, oil, garlic, and ginger. Set aside. Sprinkle salt over meat, and follow with some good cranks of fresh ground black pepper. Rub soy mixture all over meat to coat. Pour water into crock pot. Place roast into crock pot and cook over low heat for seven hours. At the seven hour mark, flip the roast over and pull at meat to separate whatever is ready to fall off the bone. Pour some of the liquid over the top of the meat. Cover and allow to cook for another two hours. At the nine hour mark, take two forks and shred the meat. The meat should completely fall apart. Serve over rice or with homemade Mu Shu pancakes. Garnish with scallions, bean sprouts and sesame seeds. Enjoy!

Loaded Bacon Cheddar Bread

Loaded Bacon Cheddar Bread

6 C. all purpose flour
3¼ C. warm water
2 tsp. instant yeast
2 tsp. salt
2 tsp. sugar
2¾ C. cheddar cheese, fresh grated not bagged
10 strips cooked thick cut bacon, chopped and divided
fresh ground black pepper to taste

In a large mixing bowl combine water, yeast, salt and sugar. Allow mixture to sit for several minutes. Add flour, two C. cheese, ½ bacon and fresh ground black pepper. Stir with spoon until combined. Dough will be shaggy. Don’t stress if it looks messy. It will come together in the end. Cover with a towel and allow to rise in a warm place for an hour. After an hour, turn dough out onto a floured board and knead for a few minutes. It does not need to be completely smooth. Just knead it long enough to come together. Divide dough into two equal halves and place in standard loaf pans. Cover loaves with remaining cheese and bacon. Cover with towel and allow to rest for thirty minutes. Bake in a 400º oven for fifteen minutes. Cover loosely with foil and reduce heat to 350º and continue baking for another 35 minutes. Remove foil and allow to bake for another 10 minutes. Notes: If the dough feels too wet, add a little more flour but know that this dough is a bit stickier than most.

Avocado Fritters with Avocado-Cilantro Cream Dipping Sauce

Avocado Fritters with Avocado-Cilantro Cream Dipping Sauce

2 C. self-rising flour
1¾ C. cornmeal
2 tsp. baking powder
2 tsp. salt
4 eggs
1 C. milk
6 oz. cheddar cheese, diced
1 C. roasted corn kernels (I just grilled mine)
½ C. red bell pepper, diced
½ C. sweet onion, diced
2 jalapeno peppers, seeded and diced (more or less to taste)
4 tsp. cilantro, chopped (more or less to taste)
2 avocados, diced

2 avocados, mashed
½ C. sour cream
¼ C. milk
1 tsp. cilantro, chopped
salt and pepper to taste

Pour 2″ of vegetable oil into a deep fryer or a heavy skillet and heat to 350º. In a large bowl combine flour, cornmeal, baking powder and salt. Stir to combine. Add eggs, milk, cheese, corn, onion, peppers and cilantro. Stir to incorporate. Gently fold in avocados. Scoop batter into heaping tsp. and gently drop into oil. They are done cooking when golden brown. Drain on paper towels and keep warm in a 200º oven. Prepare dipping sauce by mixing all ingredients in a bowl. If you want a smooth consistency, give it a whirl for two minutes in a blender or food processor.

Infused Vinegars

Infused Vinegars

Prepare the flavoring ingredients as necessary. All fruit and herbs should be as fresh as possible, and in top condition. Discard any ingredients with signs of mold or decay. Wash and thoroughly dry your fresh ingredients.

Clean and sanitize a glass jar that will be large enough to hold the vinegar and flavor ingredients comfortably. I typically use pint or quart mason jars.

Combine the vinegar and flavor ingredients in the jar. Make sure there is enough vinegar to fully cover all the flavoring ingredients. If not, add a bit more vinegar to the jar.

Lid the jar and let the vinegar sit in a cool, dark place for 3 to 4 weeks. Taste the vinegar; when the flavor has developed to your satisfaction, it’s done!

Strain the vinegar through a fine-mesh sieve to remove any big chunks, then filter the vinegar through a strainer lined with a paper coffee filter, clean lint-free cloth, or layered paper towels.

If desired, sweeten the vinegar slightly. Many fruit vinegars taste more rounded with about 1 T. sugar added per 1 C. finished vinegar. This is totally optional.

Transfer the vinegar to sanitized dry bottles. Lid tightly and store the vinegar in a cool, dark place. It will keep for about l year.

Basic Creamy Herb Dressing

Basic Creamy Herb Dressing

Like vinaigrettes. creamy dressings—blue cheese, Caesar, ranch, and the like—also contain oil, an acid like vinegar, and an emulsifier. Most creamy dressings use egg yolk as an emulsifier, because one of the components in egg yolk is lecithin, a particularly strong emulsifier. This allows for the thick, almost whipped texture that is desirable in creamy dressings. Although we tend to think of it as a sandwich spread, the most basic creamy dressing is mayonnaise. Mayonnaise relies on eggs to emulsify oil with lemon juice or vinegar and a few flavorings. I make Magic Mayonnaise and use that as a base for other creamy dressings, but store-bought mayonnaise will work just as well in these recipes. Some creamy dressings (Caesar, most famously) skip the intermediary of mayonnaise and rely on raw egg yolk directly for its emulsifying properties. If you are uncomfortable using raw egg in your dressings, you can substitute two T. commercial mayonnaise for each raw egg yolk in a recipe.

1/4 C. mayonnaise
2 T. plain yogurt, sour cream, or buttermilk
2 T. minced soft green herbs, such as parsley, chives, basil, or dill
2 tsp. apple cider vinegar, plus more as needed
1 tsp. Dijon mustard
Kosher salt and freshly ground black pepper

In a small bowl, whisk together the mayonnaise, yogurt, herbs, vinegar, and mustard. Season to taste with salt, pepper, and additional apple cider vinegar, if desired. Serve immediately, or transfer the dressing to a clean jar and refrigerate. Creamy dressings made with commercial mayonnaise will last for about 1 week in the refrigerator, and those made with raw egg mayonnaise should be used within a few days.

Flatbread

Flatbread

The dough for this flatbread has been MacGyvered into everything from a soft, puffy gyro stuffed with leftover lamb and dill yogurt, to skillet fry bread topped with cheese and served alongside tomato soup, to grilled pizza topped with peanut sauce, shredded chicken, and a Thai cucumber salad. It’s saved me from the siren call of takeout more times than I can count.

4 C. all-purpose or whole wheat flour
1 3/4 C. warm water, or 2 C. warm water if using whole wheat flour
1/4 C. extra-virgin olive oil, plus more for brushing
l tsp. active dry yeast
l tsp. kosher salt, plus more for sprinkling

In a large bowl, combine all the ingredients. Stir the mixture with a strong wooden spoon until the dough comes together into a soft but cohesive ball. To use the dough today, cover the bowl with a damp towel or a layer of plastic wrap and set it someplace warm until the dough is puffy and has doubled in size, 2 to 4 hours, depending on how warm your kitchen is. To use the dough tomorrow, or any time in the next week, transfer the dough ball to a large Ziploc freezer bag or l-gallon or larger airtight container. Refrigerate and let the dough rise in the refrigerator at least 12 hours, or up to 1 week. Bring the dough to room temperature before proceeding. After the dough has risen, turn it out onto a smooth, lightly floured surface. With floured hands, gently fold and pat the dough into a disk shape. Divide the disk into 4 to 8 equal pieces, depending on how large you want y7our finished flatbreads. Form each piece into a ball, covering the dough balls lightly with a lint-free towel or plastic wrap as y7ou go, to prevent them from drying out. Reflour the work surface to form the flatbreads. Working with one dough ball at a time, pat or gently roll the dough into a 1/4-inch-thick disk. Repeat with the remaining dough balls. Lightly brush the flatbreads with oil and, if desired, sprinkle with salt

To skillet-fry the flatbreads, preheat a cast-iron skillet over medium heat. Place a flatbread on the skillet and cook until golden brown, bubbly, and firm, about 3 minutes. Flip the flatbread and cook on the second side until the bottom is golden brown and the flatbread is fully cooked, about 3 minutes. Repeat with the remaining flatbreads.

To grill the flatbreads, preheat a grill to medium-high heat. Place a flatbread on the grill and cook until it is golden and a bit charred on the first side, 3 to 4 minutes. Flip the flatbread and grill the second side until the bottom is golden brown and the flatbread is fully cooked, 3 to 4
minutes. Repeat with the remaining flatbreads.

Bacon & Egg Breakfast Muffins

Bacon & Egg Breakfast Muffins

Bacon and eggs…in a muffin! These are great for “grab and go”. This makes 4 large muffins. This recipe isn’t suitable for ordinary size muffin tins as it isn’t large enough to hold the egg and batter. You could also use a large popover pan.

4 oz. / 120 g bacon, chopped (I used lean bacon)
½ C. scallions / shallots, chopped
1 C. grated cheddar cheese (or any other flavored melting cheese)

1¼ C. plain flour
1 tsp. baking powder
¼ tsp. baking soda
Wet Ingredients
½ C. milk + ½ tsp. white vinegar OR ½ C. buttermilk
½ tsp. salt
5 tsp. sour cream (full fat)
2 tsp. vegetable oil or melted butter
1 egg

4 eggs
1 tsp. melted butter (optional, for brushing)

Preheat oven to 180C/350F. Spray 4 Texas muffin tin holes with oil (or grease with butter). Heat a nonstick pan over high heat. Add bacon and fry until lightly browned. Remove onto a paper towel to drain the fat, then set aside. Place Dry Ingredients in a bowl and mix to combine. Whisk Wet Ingredients in a separate bowl. Pour the Wet Ingredients into the Dry Ingredients until just combined. Do not over mix. Fold in bacon, scallions and cheese. Place 3 tsp. the batter into 4 muffin tin holes. Bang the tin to flatten the batter. Make a divot in the batter (so the egg yolk settles in the middle). Crack an egg into each hole. Divide the remaining batter between each hole to cover the egg. Brush the muffins with melted butter (optional), then bake for 20 minutes or until golden brown. Remove from oven and allow to rest for 5 minutes before turning out onto a cooling rack.

I find the easiest way to top the egg with batter and keep the yolk in the middle is to place 3 tsp. batter around the yolk then 1 one top of the yolk. Then gently spread to cover the whole egg.

Fresh Citrus Lemongrass Soda

Fresh Citrus Lemongrass Soda

1 large red or pink grapefruit
1 lime
2 stalks lemongrass
3/4 C. sugar
1/4 C. honey
Carbonated water

Peel wide strips of zest (avoiding the bitter white pith underneath) from half the grapefruit and the whole lime. Juice grapefruit and lime into a liquid measuring C. (add water to reach 1 C. if needed). Pour into a small saucepan and add zest strips. Cut off green tops from lemongrass (about half the stalk) and peel first two outer layers from stalks. Mash stalks with a meat mallet and cut into 2-in. pieces. Add to pan of juices along with sugar and honey. Heat citrus lemongrass mixture over medium heat until boiling; boil 1 minute, then remove from heat and let cool. Chill overnight, then strain syrup into a glass jar or measuring C., discarding solids. To serve, fill an 8-oz. glass halfway with ice cubes, add 2 tsp. syrup (or more if you like), top with carbonated water, and stir.

Uses for Peanut Butter

Uses for Peanut Butter

For a yummy glaze on ham steaks, combine 3 tsp. orange marmalade, 2 tsp. peanut butter, and 1 tsp. water. Broil the ham steaks and when they are nearly done, add the glaze to one side and broil until the glaze is lightly browned, about 1 minute.

For a simple, fun appetizer, spread peanut butter into the grooves of celery sticks. Then for sweetness, place a few raisins on top and drizzle with honey.

To make a novel wrap out of grilled shrimp, combine peanut butter, olive oil, fresh lemon juice, and parsley until smooth. Grill some shrimp and serve in a tortilla wrap with shredded lettuce, chopped tomato, chopped onions, chopped cucumbers, and the peanut sauce.

For a mid-afternoon snack, spread 1 slice of raisin bread with 3 tsp. peanut butter, then top with 2 tsp. raisins and 1 tsp. honey. Add a dash of ground cinnamon if you like. Top with another slice of raisin bread. Cook the sandwich in a buttered griddle until browned on both sides.

To give creamy potato soups or vegetable soups an Afro-Caribbean flavor, stir in a few tsp. peanut butter.

To make an Asian-style dipping sauce for beef, shrimp, or chicken, whisk together 3 tsp. peanut butter, 1 tsp. soy sauce, 1 tsp. apple-cider vinegar, 1 tsp. peanut oil or vegetable oil, 1 tsp. sugar, and 1 tsp. sesame oil. Blend until smooth.

For banana muffins with a twist, replace half of the butter or shortening in the recipe with peanut butter. Top the muffin batter with a sprinkling of shredded coconut before baking.

To breathe new life into chocolate chip cookies, replace half of the butter with peanut butter in your favorite recipe.

Thai Mushroom & Coconut Soup

Thai Mushroom & Coconut Soup

1 oz. Mixed Dried Mushrooms (such as earthy delights dried stir fry mushroom mix)
2 C. hot water
2 14-oz. cans coconut milk
2T. Thai red curry paste, or to taste
2 shallots, diced
2T. finely chopped fresh ginger
1 medium carrot, peeled, halved & sliced on diagonal
1 stalk lemongrass, outer leaves removed and trimmed
2 C. chicken stock
1T.soy sauce
2 tsp. sugar, or to taste
1 tsp. lime zest
2T.fish sauce
3 T. lime juice
salt & pepper to taste
2 scallions, cleaned and thinly sliced
sprigs of fresh Thai basil

Place the dried mushrooms in a bowl and add sufficient very hot water to cover them completely. Soak for 20 – 30 minutes or until soft and pliable. Drain, reserving the flavorful soaking liquid. Rinse the mushrooms under cool running water to remove any traces of grit. Drain again, squeezing gently, then pat dry. Trim the stems from the shiitake mushrooms with a pair of scissors. Thinly slice all of the mushrooms and set aside. Spoon off 3 – 4 T. the thick coconut cream from the top of the opened cans into a large heavy-bottomed pot. Heat the coconut cream over medium heat until it begins to bubble. Stir in the Thai red curry paste and cook for 2 – 3 minutes. Add the shallots, ginger and sliced carrot to the pot. Bash the lemongrass with the back of a heavy cleaver or knife to break it up a bit and release the flavor. Toss it into the pot with the other vegetables and cook, stirring frequently, about 5 minutes. Raise the heat to medium-high and add the sliced reconstituted mushrooms, 2 C. the reserved mushroom soaking liquid, the coconut milk and 2 C. chicken stock. Bring to a low boil, then reduce the heat slightly so it continues to gently simmer. Stir in the soy sauce and sugar and continue to simmer, stirring occasionally, until the soup begins to reduce and thicken slightly, about 20 to 30 minutes. Remove from the heat and take out the piece of lemongrass. Stir in the lime zest, lime juice and fish sauce and season to taste with salt and pepper. Ladle into bowls and garnish with sliced scallions and fresh Thai basil leaves. Serve with sriracha chile sauce on the side for those who like it extra spicy.

Pinot Noir Braised Duck, Savoy Cabbage and Roasted Shallots

Pinot Noir Braised Duck, Savoy Cabbage and Roasted Shallots

1 large peking duck (4 – 5 lbs.)
1 yellow onion
1 large carrot
2 ribs celery
1 fennel bulb
2 oz. grapeseed oil
1 bottle pinot noir
2 C. port
2 tsp. cocoa powder
sachet with black peppercorns, star anise, juniper, clove and cinnamon stick
2 C. veal stock (optional)
4 oz. sweet butter
1 head savoy cabbage
1 lb. shallots
kosher salt and fresh ground black pepper

Cut all of the vegetables into a small dice. Cut the duck into 1/8ths (or have your butcher do it for you). In a large heavy bottom sauce pot, heat the grapeseed oil to almost smoking. Season the duck well on all sides. Carefully add the duck to the already hot oil. Brown well on all sides then remove from the pan and set aside. Pour off the rendered fat. Add back a little fresh oil and heat until almost smoking. Add the vegetables and cook for about 5 minutes. Add the cocoa and blend well with the vegetables. Add the wine and the port. Place the duck back into the pot. Add the stock and sachet and bring to a simmer. Cook at a simmer until the duck is fork tender. Remove the duck and set aside. Reduce the sauce, being careful to skim off all of the fat, and adjust the seasonings. Whisk in the butter and adjust seasonings again. Heat the duck back in the sauce. In a large sauté pan, braise the cabbage in a little oil until tender.

Meanwhile, on a sheet pan roast the shallots seasoned with salt, pepper and tossed in olive oil, in a moderate oven until tender. Covering the pan with aluminum foil helps to keep the shallots moist and controls the amount of color. To serve the duck, place the cabbage in the middle of a platter. Arrange the duck around the outside of the cabbage, being generous with the sauce. Finish with the roasted shallots scattered over the duck and cabbage.

Sausages and Grapes (salsiccia all’uva)

Sausages and Grapes (salsiccia all’uva)

This is a very simple version of this dish often found on trattoria menus in Italy.  Other variations include rosemary, garlic, onion, wine or balsamic vinegar.

8 sweet Italian pork sausages
½ C. water
¾ lb. red or black table grapes (or red wine grapes if you don’t mind seeds in the final dish)

Prick the sausages with a fork to poke a few holes in them. Put them with the water in a heavy 10-inch sauté pan, preferably cast iron, and place over medium heat. Cook, turning often until water evaporates and sausages begin to brown. Add grapes and cook, stirring until they release their juices and soften, about 10-12 minutes. Serve immediately with bruschetta or polenta to soak up the juices.