Classic Spruce Tip Syrup

Classic Spruce Tip Syrup

Classic Spruce Tip Syrup

Rich, aromatic syrup made from spruce tips and sugar aged in the sun. Yields about 2 C. of finished syrup. For large batches, note that all you’re doing is combining the spruce tips with twice their weight in sugar.

 

2.5 C. (8oz) Spruce tips

2 C. (16 oz) Brown or organic sugar

 

Combine the spruce tips and sugar and pack into a quart ja, pressing down occasionally to compact the mixture. Leave the jar out at room temperature. Some people leave them in the sun, which speeds the process. You’ll notice the volume of ingredients decrease as the spruce tips release their liquid. Keep the jar like this for 1-2 months, or for an oldschool version, bury it in the ground and dig it up the next spring. Stir the jars occasionally, pressing the tips down to keep them under the syrup with a clean spoon.

To make the syrup  After the initial maceration (aging with sugar) pour and scrape the spruce-sugar slush into a pot. Bring the mixture to a boil to dissolve the sugar, strain, then bottle and store. Discard the spent tips, and thank them for their service. If for some reason, your syrup is a bit thick after cooling (over-reducing can stiffen or crystalize in the fridge) warm it back up and carefully adjust the consistency by adding a touch of water. Storing the finished syrup: Store the finished syrup in the fridge. To preserve it long term (it’s totally safe as it’s basically all sugar) pour it boiling hot into a jar nearly to the brim, turn upside down and allow to seal, or process in a water bath in mason jars. If held at room temp after opening mold may form on the top, but it can always be re-boiled and refrigerated. This is super sturdy stuff.

 

No rocket science here. This is a sweet syrup, perfect in place of maple syrup on pancakes or anywhere you’d use maple, but also good with other things with it’s sharp piney aroma. Here’s a few examples of how I’d it.

 

  • With cheese. Soft cheese, especially goat cheese, loves the piney kick of spruce syrup, maple on the other hand, might be a little bland.
  • Drizzled on crepes filled with berries and cream cheese (an old brunch dish I used to run worth revisiting).
  • With thick yogurt. I often eat a bowl of granola and thick greek yogurt for breakfast, and drizzling on some spruce syrup, along with a handful of berries makes for a great meal.
  • As a glaze for meats. Think ham, etc. A T. per 1.5 lbs or so meat like fatty ground pork can make a nice breakfast sausage too.
  • Lining flan molds. Sometimes I’ll add a drizzle of honey to the molds of a panna cotta or flan instead of caramel, and spruce syrup works just as good, it will turn into a natural sauce when the custard is unmolded.
  • Beverage sweetener. Think lemonade, drinks, etc.
  • Tossed with unsweetened, fresh fruit instead of sugar. Sometimes for dessert I might want just some fresh raspberries tossed with sugar and a dollop of whipped cream. Fresh berries tossed with spruce syrup will eventually give up some of their own juice and make a sort of natural sauce.
Two Bean and Corn Salad

Two Bean and Corn Salad

Two Bean and Corn Salad

 

1⁄3 cup olive oil

2 T. balsamic vinegar

1 tsp. ground cumin

1 (15 1/2 ounce) can great northern beans, rinsed, drained

1 (15 1/2 ounce) can black beans, rinsed, drained

3 stalks celery, chopped

2 C. frozen corn kernels, thawed

1 medium red bell pepper, chopped

1 cup chopped red onion

1⁄3 cup chopped fresh cilantro

2 small jalapeno chiles, seeded, chopped

 

Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.

Ramps on Grits

Ramps on Grits

Ramps on Grits

 

1 cup stone ground white grits

3 C. water

1/2 tsp. salt

1/2 tsp. pepper

1 cup white cheddar cheese, grated

2 T. olive oil

8 ramps

1/2 cup dry white wine

2 T. unsalted butter

4 eggs

Salt and pepper, to taste

 

In a medium pot, bring the water and salt to a boil over high heat. Stir in the grits and pepper, reduce the heat to medium-low, and simmer for 30 minutes. Once the grits are cooked, stir in the cheese and distribute among 4 bowls. Roughly chop the white parts of the ramps. Cut the leaves crosswise into 1/8″ slivers and set aside. In a large, heavy-bottom pan set over medium-high heat, heat the olive oil. Add the ramp whites, salt, and pepper. Cook until the ramps begin to brown, stirring often, about 3 minutes. Stir in the ramp leaves and cook for about 30 seconds. Then add the white wine and immediately cover the pan with a tight-fitting lid. Remove from heat and let sit for a couple minutes to steam the ramp leaves. Distribute among the 4 bowls. Return the pan to medium-high heat. Once the pan is nice and hot, add the butter, then the eggs. Let the eggs fry for about 30 seconds–just long enough to season with salt and pepper–then cover the pan with a tight-fitting lid and remove from heat. Let sit for 3-4 minutes. Distribute the eggs among the 4 bowls and serve.

Fried Squash Blossoms with Mint and Goat Cheese

Fried Squash Blossoms with Mint and Goat Cheese

Fried Squash Blossoms with Mint and Goat Cheese

 

For the blossoms:

 

14 to 16 large zucchini squash blossoms

3/4 cup/6 ounces fresh soft goat cheese or whole-milk ricotta

1/2 cup/4 ounces mascarpone or crème fraîche

1/2 cup grated Parmesan cheese, divided

1 to 2 T. fresh chopped mint and basil, plus more for garnish

Sea salt and fresh ground black pepper, to taste

 

For the Batter and Frying:

 

1/2 cup all-purpose flour

1/2 cup cornstarch

1 tsp. baking powder

1/4 tsp. salt

1 egg, lightly beaten

About 1/2 cup chilled seltzer or other unflavored sparkling water

About 3/4 cup vegetable oil, for frying

Optional: fresh tomato sauce, for serving

 

Carefully open each blossom and remove stamen; set aside. Combine goat cheese (or ricotta) with mascarpone (or crème fraîche) and 1/4 cup of the Parmesan. Stir in mint and basil and season with salt and pepper. Gently stuff blossoms with cheese-herb mixture, twisting end of blossom to close. NOTE: You might have some cheese mixture leftover; if so, stir into a pasta sauce or spread on toast and eat with tomatoes. Make batter by combining flour, cornstarch, and baking powder with remaining 1/4 cup Parmesan cheese. Whisk in beaten egg and sparkling water, adding a bit at a time, until batter is well-combined and is the consistency of heavy cream or a loose pancake batter. Pour oil to about a half inch into a large (10-inch) heavy skillet and heat to about 365° (or until oil begins to shimmer but not smoke; add a bit of batter to test oil. The batter should bubble and float). Fry blossoms, in two batches, if necessary, turning over once until golden, about 2 minutes total time. Place on a paper-towel-lined cooling rack or plate. Sprinkle while hot with a bit of Parmesan or salt, such as Maldon or other finishing salt. If serving with sauce, spoon some fresh tomato sauce on bottom of plate and top with squash blossoms. Eat at once.  Notes: To prepare blossoms, gently open the blossom (they might tear, but that’s OK) and pull out stamen. Rinse gently and place in a paper towel-lined colander. Pat dry.

Spring Ragout of Artichoke Hearts, Fava Beans, Peas and Baby Turnips

Spring Ragout of Artichoke Hearts, Fava Beans, Peas and Baby Turnips

Spring Ragout of Artichoke Hearts, Fava Beans, Peas and Baby Turnips

A ragout is basically a well-seasoned stew. This one takes its flavor from the tarragon, which brings out the best in the array of seasonal vegetables.

 

8 cloves garlic, whole and unpeeled

2 pounds fresh fava beans in pods, shelled

Ice cubes

4 T. nonhydrogenated margarine (divided)

4 trimmed and cooked artichoke hearts, halved or quartered, depending on size (see note)

12 baby turnips, peeled

1 cup vegetable broth

1 pound English peas in pods, shelled (or 1 cup frozen, thawed)

2 tsp. coarsely chopped fresh tarragon

1 T. finely chopped Italian (flat-leaf) parsley

Salt and freshly ground black pepper (to taste)

 

Put the garlic in a saucepan and cover with water. Bring slowly to a boil over low-medium heat, then drain. Slip the skins off each clove and set aside in a bowl. Refill the saucepan with water and return to a boil over high heat. Drop the fava beans into the boiling water for 1 minute. Immediately drain in a colander and transfer to a bowl of ice-cold water. Then peel the beans. Reserve until needed. Melt half of the margarine in a sauté pan over a medium heat. Once it starts to froth, add the artichoke pieces, turnips and peeled garlic, and sauté until the artichoke pieces become flecked with golden-brown color. Add the vegetable broth and peas, then cook, covered, for 5 minutes. Uncover, scatter with the beans and herbs, and shake gently to mix; there should be very little liquid remaining in the pan. If it still looks too wet, increase the heat to high and continue to shake the pan. Add the reserved margarine to form a small amount of sauce. Taste for seasoning, adding salt and freshly ground pepper as needed. Serve at once.

Note: To prepare artichoke hearts, cut off and discard all but 1 inch of the stem. Peel remaining stem, rubbing cut artichoke flesh with lemon to avoid discoloring. Remove tough outer leaves (discard, or reserve for steaming and eating separately) until you get to the tender, slightly yellow leaves. Pull off the soft leaves to reveal the fuzzy choke. Using a spoon, scoop out the choke and discard, rubbing exposed flesh with more lemon. Use a paring knife to cut off any tough, dark green parts clinging to the outside of the heart. In a stainless steel or enamel-coated cast-iron Dutch oven filled with a couple of inches of water and lined with a steamer insert, steam artichoke hearts until tender, 15 to 20 minutes.

Herb-Filled Peppers on Warm Crusty Bread

Herb-Filled Peppers on Warm Crusty Bread

Herb-Filled Peppers on Warm Crusty Bread

 

2 large Bell Peppers, cut in half, seeds and membrane removed

5oz. Broad Beans in pods, shelled

40g Butter

2 cloves of garlic, minced

60g onion, minced

2 handfuls of Sorrel, finely chopped

½ bunch Cilantro

30g chervil

30g basil

30g chives

2 T. Olive Oil

Baguette

Parmesan

Fluer de Sel

 

To skin the broad beans, plunge them into lightly salted boiling water for 3 minutes, then refresh in cold water, and drain. Remove and discard the skins. Chop the beans finely and set aside. To assemble the filling, melt the butter in a sauté pan over low heat. When the butter starts to foam, add the garlic and onion and. after a few minutes the broad beans. When these ingredients have softened slightly, add the sorrel, the coriander, chervil, basil and chives, and stir to distribute the ingredients evenly. Season to taste with salt, then set aside to cool on a plate. To make the peppers easy to peel, blister their skins evenly beneath a hot grill, turning them with a skewer. Wrap them briefly in a cold damp kitchen towel, then peel them. Spoon the filling into the peppers and transfer them to a shallow roasting pan smeared with the olive oil. Bake in a preheated 200’C (400°F, Gas Mark 6) oven. When – after about 20 minutes the filling is cooked, remove the peppers from the oven and turn it off.  Cut the bread in half lengthways, then across, to make 4 rectangles about 13cm (5inches) long. Put the peppers on top and return them, in the roasting pan. to the warm oven for 30 minutes, leaving the door of the oven wide open. Just before serving, adjust the seasoning and scalier with shavings of Parmesan. Offer the peppers with a mesclun salad

Fritto Misto of Fiddleheads, Ramps and Asparagus with Meyer Lemon Aioli

Fritto Misto of Fiddleheads, Ramps and Asparagus with Meyer Lemon Aioli

Fritto Misto of Fiddleheads, Ramps and Asparagus with Meyer Lemon Aioli

 

1 large or 2 small garlic cloves

1 tsp. kosher salt

1 large egg

1 large egg yolk

1 cup extra-virgin olive oil

Finely grated zest of 1 Meyer lemon

2 T. fresh Meyer lemon juice

4 quarts peanut or vegetable oil

3 C. unbleached all-purpose flour

1 cup cake flour

1 large egg

2 C. buttermilk

1/2 tsp. kosher salt, plus more to taste

1/4 tsp. freshly ground black pepper

1 1/2 to 2 pounds mixed fiddleheads, ramps (or green onions) and asparagus, cleaned and patted dry

 

Place the oil in a 6- to 8-quart pot and heat it to 375°F. Sift together the all-purpose and cake flours and place them in a wide bowl or on a platter. Whisk together the egg, buttermilk, salt, and pepper in a large shallow bowl. While the oil is healing, prepare the vegetables, making sure that they are dry before coating. To avoid gluey fingers, use one hand for wet dipping and the other for dry. Working with a few pieces of the vegetables at a time, dip them into the buttermilk mixture, coating them well. Lift them out, letting the excess buttermilk drip off, then drop them into the flour mixture, working quickly to coat them evenly with the flour. Shake off any excess flour and lay the vegetables in a single layer on a large parchment paper-lined baking sheet. Continue until all die vegetables are coated. When the oil is hot, carefully add the vegetables to the pot but do not overcrowd. Fry until golden brown, 2 to 3 minutes. Give the vegetables a stir as they fry, turning any that are browning unevenly. Using a slotted spoon or flat strainer, remove the vegetables and place on a paper towel-lined baking sheet. Sprinkle with salt. Hold in a warm place while frying the rest of the vegetables. Be sure to bring the oil back up to temperature before adding the next batch. Serve warm with the Meyer Lemon Aioli.   Note: Coating 20-25 minutes ahead of time makes the coating adhere better when frying.

 

Meyer Lemon Aioli

 

½ C. EVOO

½ C. Olive Oil

1 lg. Garlic Clove

1 tsp. Salt

1 Egg

1 Egg Yolk

Zest from Meyer Lemon

2 T. fresh Meyer Lemon Juice

 

Combine the extra virgin olive oil and the pure olive oil in a measuring cup with a spout. Place the garlic and salt in the bowl of a food processor. Process until the garlic is finely minced and beginning to liquefy. Add the whole egg and egg yolk. Process for 30 seconds. With the machine running, slowly begin to drizzle in the oil. As the mixture thickens, the oil can be added a little more quickly. Add the lemon zest and lemon juice and process briefly to mix in. Taste for seasoning and adjust as needed. If the aioli is too stiff, add water in ½ tsp. increments to thin.

Philly Cheesesteak Stuffed in a Portobello Mushroom

Philly Cheesesteak Stuffed in a Portobello Mushroom

Philly Cheesesteak Stuffed in a Portobello Mushroom

 

6 oz sirloin steaks thin sliced

1/8 tsp. salt

pepper

3/4 cup onion diced

3/4 cup green pepper diced

1/4 cup sour cream light

2 T. mayonnaise light

2 oz cream cheese light, softened

3 oz provolone cheese shredded

4 medium Portobello mushrooms with no cracks

 

Preheat the oven to 400F. Spray a baking sheet with oil. Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp. salt and fresh pepper. Season steak with salt and pepper on both sides. Spray a large skillet with cooking spray and heat on high, let the pan get very hot then add the steak and cook on high heat about 1 to 1 1/2 minutes on each side, until cooked through. Transfer to a cutting board and slice thin, set aside. Reduce the heat to medium-low, spray with more oil and sauté onions and peppers 5 to 6 minutes, until soft. Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each. Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.

Woodsy Wild Mushroom Soup

Woodsy Wild Mushroom Soup

Woodsy Wild Mushroom Soup

1/2 cup unsalted butter

2 pounds wild mushrooms

1 ounce dried chanterelles

1 ounce dried morels

1 1/2 tsp. kosher salt

1 large yellow onion, diced

1 1/2 T. all-purpose flour

6 sprigs fresh thyme

4 cloves garlic, minced

1/2 cup dry white wine

4 C. chicken broth

1 cup water

1 cup heavy cream

Sea salt and freshly ground black pepper, to taste

1 lemon, juiced

2 T. parsley, minced

6 slices light rye bread, cut in half

Olive oil (for brushing the bread)

 

Melt butter in a large Dutch oven over medium-high heat. Put the dried morels and chanterelles in hot water for five minutes until rehydrated and soft. Strain the liquid and pour it into the hot butter along with half of each type of dried mushroom.  Add the mushrooms (set aside a few attractive mushroom slices for garnish later) and the salt and turn the heat to high. Sear the mushrooms until they are golden brown, caramelized, and have a deep earthy smell. Reduce heat to low and add the onion and the garlic. Cook, stirring often, until  the juices evaporate and the onion is translucent, about five minutes. Stir the flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Add the wine and deglaze the pan scraping up all the browned bits (this is where the intense woodsy flavor comes from). Tie the thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture. Pour in the chicken stock and water and bring to a simmer. Cook for 1 hour and then remove the thyme bundle. Transfer the soup to a blender and puree on high speed until the mixture is thick but you can still see small pieces of the mushroom.  Return the soup to the pot and stir in the cream, season with salt and black pepper, and finish with the lemon juice.  In a 10″ skillet, heat 2 T. of unsalted butter over medium heat. Add the reserved mushroom slices and sear until golden brown. Brush the slices of bread with olive oil, place them on a baking tray, and bake them at 400 degrees F. until golden and the edges are crispy. Transfer the soup to a large serving bowl (or individual bowls), top with the reserved seared mushrooms, and sprinkle with the parsley. Serve immediately with the bread fresh from the oven.

Tahini Fruit Drip

Tahini Fruit Drip

Tahini Fruit Drip

 

1 cup plain 2 percent Greek yogurt

3 T. tahini

3 T. honey

Coarse salt

Ground cinnamon

Sliced fruit, such as apples, bananas, strawberries, and mango, for serving

 

Stir together yogurt, tahini, honey, a pinch of coarse salt, and a large pinch of cinnamon. Serve with sliced fruit.

Shrimp and Grits with Ramp Pesto

Shrimp and Grits with Ramp Pesto

Shrimp and Grits with Ramp Pesto

1 cup stone ground grits

2 tsp. kosher salt

1 T. unsalted butter

¼ cup milk

2 T. olive oil

20 medium-sized shrimp, peeled and deveined

¼ cup Ramp Pesto

grated parmesan

 

In a medium saucepan, bring 4 C. of water and the salt to a boil over medium-high heat. Whisk in the grits and reduce the heat to simmer. Cook, stirring occasionally for about 45 minutes. Remove from the heat, add the butter and milk and stir. Taste for seasoning and add salt if needed. Heat the olive oil in a medium-sized sauté pan over medium-high heat. Add the shrimp and sauté just until the shrimp is cooked through, about 3 minutes. Remove from the heat and transfer the shrimp and the pan juices to a mixing bowl. Add the ramp pesto and toss to coat. To serve, evenly divide the grits into the bottom of 4 shallow serving bowls and top with 5 shrimp each. Drizzle on any remaining pesto liquid onto each serving and top with grated parmesan.

Mint Jelly

Mint Jelly

Mint Jelly

 

Sage or Rosemary could be done the same way

 

2 pounds granny smith Apples, coarsely chopped

6 cup (1.5l) water

5 1/2 cup (1.2kg) white sugar, approximately

1 cup firmly packed fresh mint leaves

Food coloring, optional

 

Combine apple and water in large saucepan and bring to the boil. Reduce heat; simmer, covered, about 1 hour or until apple is pulpy. Strain mixture through a fine cloth into large bowl. Stand 3 hours or overnight until liquid stops dripping. Do not squeeze cloth; discard pulp. Measure apple liquid; allow 1 cup sugar for each cup of liquid. Return apple liquid and sugar to same pan. Stir over high heat, without boiling, until sugar dissolves. Bring to the boil and boil rapidly, uncovered, without stirring, about 30 minutes or until jelly jells when tested. Pour jelly into a large heatproof jug. Stir in a little of the food coloring. Stand until jelly is lukewarm, but not set. Meanwhile, drop mint into small saucepan of boiling water for 2 seconds; drain. Rinse under cold water; drain, pat dry with absorbent paper. Chop mint finely; stir into lukewarm jelly. Pour jelly into hot sterilized jars; seal immediately. Label and date jars when cold.

Spellbinding Sweet Woodruff Prosperity Cake for May Day Eve

Spellbinding Sweet Woodruff Prosperity Cake for May Day Eve

Spellbinding Sweet Woodruff Prosperity Cake for May Day Eve

Sweet Woodruff is a common ground cover garden plant, and while it is native to Europe it has naturalized in many of our forests. Leaves and flowers should be harvested just before and during blooming, but they must dried or at least wilted before using to capture their flavor/aroma. The stems are bitter, so make sure you just use leaves and blossoms.

 

By baking this magical Sweet Woodruff cake we can combine our magical powers together and cast a powerful blessing to enrich us, one and all and make our hearts merry. And here’s a little prosperity spell to say over your cake, while you’re making it, while it’s baking or just before you serve it. Abracadabra!

 

Money, money come to me

In abundance three times three

May I be enriched in the best of ways

Harming none on its way

This I accept, so mote it be

Bring me money three times three!

 

1 cup & 2 tsp. of DRIED Sweet Woodruff leaves and flowers (no stems!)

4 large egg yolks

4 large egg whites, at room temperature

3/4 cup organic cane sugar (or whatever sugar you like)

2 tablespoons cold water

8 tablespoons melted butter

3/4 cup of wholewheat, or spelt, or all purpose flour

1/4 teaspoon salt

2 tsp. lemon zest

2 cups light cream

Powdered icing sugar for dusting

 

Three days before making your cake: Take your dried sweet woodruff and place in your cream. Stir well. Cover and allow to sit in a warm place for 24hrs. Then transfer to fridge. After two days, strain the plant material from the cream. Line a 8 X 8 inch square pan with sheets of parchment paper. Leave a generous amount sticking out from the sides. These will be your “handles” when you take the cake out of the pan. Heat Oven to 325°F. In a large bowl, beat the egg yolks, sugar and water together until creamy and the sugar is dissolved. 5 to 6 minutes. Drizzle in the melted butter into the egg yolk mixture and mix well. Add in the flour, lemon zest, salt and two tsp. of dried woodruff (crumbled into a powder) then blend until fully combined. Add the milk or cream and mix them in gently. Whisk the egg whites on high speed until the egg whites hold stiff peaks. Add the egg whites to the yolk mixture and flour mixture. Stir VERY gently with a large spoon just a dozen or so times, leaving large clumps of egg whites in the batter. Do not overmix! Pour the mixture into the prepared pan and bake until the edges are set, the top is a warm brown, and the center is still a wee bit wobbly. 50 to 55 minutes. Leave the cake in the pan at room temperature until completely cooled. Cover and refrigerate for at least 4 hours before serving. Best left overnight. Dust with icing sugar and serve!

Minty Brain Tonic Tea

Minty Brain Tonic Tea

Minty Brain Tonic Tea

 

Enjoy a cup of this brain tonic tea the next time you need to study. With its nervous system and cardiovascular system benefits, it’s sure to support healthy brain function and help you make the most of your next study session!

 

 

2 T. spearmint (Mentha spicata) leaf

1 T. holy basil (Ocimum tenuiflorum) leaf

2 tsp. sage (Salvia officinalis) leaf

 

Bring water to a boil in a kettle or pot. While the water is heating, place your herbs in a pint-sized glass canning jar. As soon as your water comes to a boil, remove it from heat. When it stops boiling, pour hot water over the herbs. Cover the jar with a lid to prevent volatile oils from escaping with the steam. Steep for 5-20 minutes. The longer you let it steep, the stronger it will taste! Filter the herbs using a tea strainer into another clean pint-sized glass canning jar. Press down on the herb(s) with a spoon to squeeze out as much liquid as possible. Sweeten as desired, and drink 1-2 C. of tea 20-30 minutes before studying to stimulate the senses and increase blood flow to the brain!

Apple Yogurt Cake with a Cinnamon-Sugar Streak

Apple Yogurt Cake with a Cinnamon-Sugar Streak

Apple Yogurt Cake with a Cinnamon-Sugar Streak

 

Cooking spray or olive oil

1 1/2 cups whole regular or Greek yogurt, well-stirred

1 cup granulated sugar

2/3 cup olive oil

1/4 cup freshly squeezed lemon juice

3 large eggs

1 1/2 tsp. vanilla extract

1 1/2 pounds apples (preferably tart, such as Granny Smith)

2 1/2 cups all-purpose flour

2 1/2 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

Pinch freshly ground nutmeg

2 1/2 tsp. ground cinnamon, divided

1/2 cup packed light or dark brown sugar

2 T. unsalted butter, at room temperature

 

Arrange a rack in the middle of the oven and heat to 350°F. Lightly coat a 9×13-inch baking pan with baking spray or olive oil. Place the yogurt, granulated sugar, oil, lemon juice, eggs, and vanilla in a large bowl and whisk to combine. Peel and core the apples, then chop into rough 1/2-inch chunks. (Do not grate the apples or the batter will be too wet.) You should end up with 4 to 4 1/2 cups of apples. Add the apples to the yogurt mixture and stir to combine. Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 tsp. of the cinnamon. Stir just until no dry pockets of flour remain; set aside. Place the remaining 2 tsp. cinnamon, brown sugar, and butter in a small bowl and smash with a rubber spatula to combine.  Pour 1/2 of the batter into the pan. Sprinkle with 1/2 of the cinnamon-brown sugar mixture on top, dropping it on the batter in small lumps. Spread the rest of the batter over the top, then sprinkle with the remaining cinnamon-brown sugar. Bake until a tester inserted in the center comes out clean, covering with aluminum foil toward the end if the top is browning too much, 45 to 55 minutes. Place the pan on a wire rack and let it cool for at least 1 hour. Cut and serve the cake warm or at room temperature. Storage: This cake can be covered and stored at room temperature for up to 4 days, and it gets even more moist as it sits, due to the apples.

Quick Caramelized Spruce Tip Syrup

Quick Caramelized Spruce Tip Syrup

Quick Caramelized Spruce Tip Syrup

This is not true mugolio, but it only takes a few minutes to make, instead of a month. Use it to flavor ice cream, panna cotta, cheesecake, a mousse, Italian meringue, there’s plenty of possibilities. One of my favorites is the way the French serve their fresh cheese-with a little drizzle on top.

 

4 packed C. spruce tips

2 C. sugar

2 C. water

Instructions

 

Grind the spruce tips and sugar in a food processor, then mix with the water, bring to a rolling boil, turn off the heat and allow to sit overnight. The next day, strain the syrup, then return it to the pan, cooking until it takes on a light amber color and the consistency resembles warm honey. Transfer the syrup to labeled, dated container and refrigerate until needed. If the syrup becomes very thick when it’s cold, thin it with a bit of cold water until it reaches your desired consistency.

ABM Onion and Olive Bread (1 lb.)

ABM Onion and Olive Bread (1 lb.)

ABM Onion and Olive Bread (1 lb.)

 

8 oz water

2 T. olive oil

2 cups all-purpose flour

1 ½ T. white granulated sugar

1 tsp. salt

¾ tsp. dried thyme

200 ml can of sliced black olives chopped

¼ cup dried minced onion

2 tsp. bread maker yeast

 

Add all ingredients in order given. This is critical! When adding salt, pour it around the outer edge of mixture, away from yeast. When adding sugar, pour it around the outer edge of mixture, away from yeast (opposite the salt) Yeast should be added last. Dig a small crater in the middle of the flour, away from the salt, sugar and water. Set bread machine on most appropriate setting – for my bread make it’s the “normal mode” setting (the same setting I’d use to make a regular loaf of white bread).  ** It is really important that you follow your manufacturer’s operating instructions for your bread machine when attempting to make any bread.

Asparagus Pizza with Goat Cheese, Lemon and Anchovies

Asparagus Pizza with Goat Cheese, Lemon and Anchovies

Asparagus Pizza with Goat Cheese, Lemon and Anchovies

1 16-ounce ball of pizza dough, homemade or store-bought

4 ounces mozzarella cheese, shredded (about 3/4 cup)

2 ounces goat cheese, crumbled (about 1/4 cup)

3/4 pound asparagus, prepared for pizza (see note)

Grated zest of 1 small or 1/2 large lemon

Pinch crushed red pepper flakes (optional)

8 anchovy fillets (optional)

 

Preheat oven (with a pizza stone if you have one) to 500 degrees for 30 minutes. If your pizza dough has been refrigerated, let it sit, covered, at room temperature for about the same amount of time. When the dough and oven have come to temperature, place the dough on a lightly floured countertop, and press outward into a thick disk, leaving a 1-inch unpressed area around the edge. Pick up the disk and let it drape over the backs of your hands, letting gravity help you stretch it into a 14-inch circle. If the dough resists, let it relax for a few minutes, then try again. If you have a pizza stone, place the stretched dough on a peel (or overturned baking sheet or cutting board) that’s lightly dusted with semolina or other flour. Otherwise, just build the pizza on a cornmeal-dusted baking sheet. Scatter the mozzarella and goat cheese over the pizza, leaving a 1-inch border around the edge, then top with the asparagus. If using a pizza stone, give the peel or sheet a little shake to loosen the pizza and make sure it hasn’t stuck, then open the oven and gently tip the pizza onto your preheated stone (or, if not using a stone, simply transfer the pizza to the oven). Bake until the crust bubbles and browns and the asparagus is cooked and starting to caramelize at the edges, about 10 minutes. Remove from the oven and cool for a minute or two. Scatter the lemon zest and pepper flakes and anchovies, if using, over the top, then slice and serve. Note: Snap ends off asparagus. Use thin spears whole, or cut into pieces. For thick spears, use a vegetable peeler to shave slices from base to tip. Toss with olive oil, salt and pepper.

Cilantro Rice

Cilantro Rice

Cilantro Rice

 

White long grain rice

1/2 cup olive oil

1 T. salt

2 tsp. sugar

¼ cup fresh chopped cilantro

¼ cup fresh chopped parsley

2 T. fresh squeezed lime juice

 

Cook rice and mix in oil. Add remaining ingredients just before serving so cilantro does not wilt.

Spring Vegetable Stew

Spring Vegetable Stew

Spring Vegetable Stew

The great thing about a stew is that you don’t have to be all that exact.  I’ve given measurements as a guide, but you could easily adapt this recipe to accommodate your personal preferences.

 

6 to 7 (12 ounces) baby artichokes

10 ounces shelled fava beans (from about 2 1/2 to 3 pounds unshelled fava beans)

8 ounces snap peas, ends trimmed

8 ounces shelled peas (from fresh or frozen)

handful of fiddlehead ferns (optional)

3 ounces pancetta or guanciale, thinly sliced

2 T. extra virgin olive oil, plus extra for drizzling over the finished dish

2 medium leeks (~ 1 heaping cup), thinly sliced (or spring onions)

1 3/4 C. vegetable stock or water

1 bunch of asparagus, chopped into 1-inch pieces

1/4 cup parsley, chopped

2 to 3 T. mint, chopped

zest and juice of half a lemon

sea salt and freshly ground pepper to taste

serve with grilled bread, rubbed with a clove of garlic, sprinkle with sea salt

 

To prepare the artichokes: Fill a bowl with cold water and lemon juice (the lemon prevents oxidation and blackening).  Slice the tips of the artichokes cross-wise to remove their pointed tops.  Peel off the tough outer leaves of the artichoke until you reach the pale, tender, lighter colored leaves.  Place the artichoke in the acidulated water.  Repeat with the remaining artichokes. Blanch the vegetables: Bring a large pot of lightly salted water to a boil.  Reduce to a simmer.  Drop in the artichokes, cook until tender, about 8 minutes.  Remove with a slotted spoon and set aside. Slice the artichokes in half lengthwise. Prepare an ice water bath.  Drop the fava beans into the simmering water, cook 1 minute. Remove with a slotted spoon and drop the beans into the ice water bath.  Slide the fava from their thick outer covering. Set aside. Drop the snap peas and fresh peas, if using, (if frozen you don’t need to blanch) into the simmering water, cook for a minute or two. Remove with a slotted spoon and drop into the ice water bath.  Drain and set aside. Last, drop the fiddleheads, if using, into the simmering water (you’ll want to blanch these last since they turn the water a brownish color) and cook for 5 minutes.  Remove with a slotted spoon and drop into the ice water bath.  Drain and set aside. Making the stew: In a large, high-sided pan, heat the olive oil.  When hot, add the pancetta and cook until the fat is rendered.  Add the leeks and sauté until soft and lightly golden, about 5 minutes.  Add the blanched artichokes and stock, and simmer 5 minutes.  Add the asparagus, season with a little salt and pepper, and simmer another 3-5 minutes.  Add the peas, fava beans, and fiddleheads, and simmer another 3-5 minutes (all vegetables should be tender, but still have a bit of a bite).  Add the lemon zest and juice and fresh herbs, and stir to combine.  Taste and re-season with salt and pepper. To serve:  Drizzle with a generous amount of extra virgin olive oil and serve with crusty bread.

Morels And Brick Cheese on Rye, With Ramp Leaf Aioli

Morels And Brick Cheese on Rye, With Ramp Leaf Aioli

Morels And Brick Cheese on Rye, With Ramp Leaf Aioli

2 slices caraway rye bread sliced 1/2 inch

Room temperature unsalted butter as needed

1.5 ounces fresh whole morel mushrooms rinsed, cleaned, and inspected for debris on the inside.

Kosher salt and pepper

1 T. Lard other animal fat, or high heat cooking oil such as grapeseed

1.5 ounces brick cheese sliced

1 tsp. chopped fresh ramp bulbs

1 recipe ramp leaf aioli follows

 

Spread each side of bread with butter. Place the bread buttered side down in the cast iron pan. Arrange the cheese slices on the bread and cook on low-medium heat, until the bread is nicely toasted and the cheese is melting. In a separate pan, heat the lard or grapeseed oil until lightly smoking, add the morels and cook over medium high heat until brown and caramelized, about 4-5 minutes. Add a tsp. of butter to the pan, then add the ramps. When the morels are totally cooked, season with salt and pepper. Allow the morels to drain on a paper towel briefly to shed excess oil if needed. Place the morels on top of the cheese on one slice of bread, top each with some of the ramps from the pan, then add a T. of the ramp leaf aioli. Place the other slice of bread on top of the slice with the morels and sauce. Press the sandwich lightly to make it stick together.

 

 

Ramp Leaf Aioli

 

1 ounce fresh wild garlic leaves about 10 large leaves

Kosher salt and pepper to taste

1 cup mayonnaise preferably homemade

1 tsp. champagne vinegar

 

Bring a pot of lightly salted water to a boil. Add the wild garlic leaves and cook for 5 seconds, until just wilted. Immediately refresh the ramp leaves in an ice bath to preserve their color. Squeeze the leaves dry in a towel, then mince finely. Puree the leaves in a highspeed blender or a food processor with the mayonnaise.  Afterwards, pass the sauce through the chinois or mesh strainer to remove any stringy leaf particles and give it a velvety texture (optional). Stir in the champagne vinegar, season to taste with salt and pepper and reserve until needed.

Fritto Misto of Ramps, Asparagus, Fiddleheads with Citrus Mint Aioli

Fritto Misto of Ramps, Asparagus, Fiddleheads with Citrus Mint Aioli

Fritto Misto of Ramps, Asparagus, Fiddleheads with Citrus Mint Aioli

4 C. canola oil

2 C. all-purpose flour

¼ cup cornstarch

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

Zest of 1 lemon

Zest of 1 lime

½- 1 cup ice cold club soda, diluted with 2 T. lemon juice

1 ½ to 2 pounds mixed fiddleheads, ramps (or green onions) and asparagus, cleaned and dried

Maldon salt, to season

Citrus Mint Aioli, to serve (recipe follows)

 

Place the oil in a 6- to 8-quart pot and heat it to 375ËšF. In a large bowl, sift together the all-purpose flour, cornstarch, baking soda, and baking powder. Add salt and citrus zest and mix well. Slowly add in water or club soda until the consistency is like a loose pancake batter. Once the oil has come to temperature, working with a few pieces of the vegetables at a time, dip them into the batter, coating them well and letting the excess drip off, before adding to hot oil. Working in batches, place vegetables in oil, being careful not to overcrowd the pot and fry until golden brown, 2 to 3 minutes. Using a slotted spoon, remove the vegetables and place on a paper towel-lined baking sheet. Sprinkle with maldon salt. Hold in a warm place while frying the rest of the vegetables. Be sure to bring the oil back up to temperature before adding the next batch. Serve warm with the citrus mint aioli.

 

Citrus Mint Aioli

 

2 cloves garlic, chopped

1 tsp. kosher salt

1 large egg

1 large egg yolk

¼ cup fresh mint, chopped

Juice and zest of 1 lemon

Juice and zest of 1 lime

½ cup canola oil

½ cup extra virgin olive oil

 

Place garlic, salt, egg and egg yolk in a blender and blend until smooth. Add mint and combine. Slowly stream in half the oil and then add citrus juice and zest and then continue to add the rest of the oil until thick and emulsified. Adjust with salt, if needed. Serve with fritto misto.

Breakfast Sausage

Breakfast Sausage

Breakfast Sausage

 

2 Lb. Ground pork

1 T. Brown sugar

2 tsp. Dried sage

2 tsp. Salt

1 tsp. Pepper

1/4 tsp. Dried marjoram

1/8 tsp. Crushed red pepper flakes

1 pinch ground cloves

 

Combine all ingredients by hand in a bowl. Form mixture into 1/4″ thick patties. Brown patties in a large skillet over medium high heat for 5 minutes on each side.

Fast Fajita Roll Ups

Fast Fajita Roll Ups

 

 

 

 

 

 

Fast Fajita Roll Ups

 

12 ounces beef flank steak or sirloin steak or skinless, boneless chicken breast halves

4 8-inch spinach or flour tortillas

1 T. cooking oil

1/3 cup finely chopped onion (1 small)

1/3 cup finely chopped green sweet pepper

1/2 cup chopped tomato (1 medium)

Chopped Lettuce, for serving, optional

2 T. bottled reduced-fat Italian salad dressing

1/2 cup shredded reduced-fat cheddar cheese (2 ounces)

1/4 cup bottled salsa or taco sauce

1/4 cup light dairy sour cream (optional)

 

If desired, partially freeze beef for easier slicing. If using steak, trim fat from meat. Cut beef or chicken into bite-size strips. Wrap tortillas tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through. Meanwhile, heat oil in a 12-inch skillet over medium-high heat. Add meat, onion, and green pepper; cook and stir for 2 to 3 minutes or until desired doneness for steak or until chicken is no longer pink. Remove from heat. Drain well. Stir in tomato and salad dressing. To serve, fill warm tortillas with meat mixture. Roll up tortillas. Serve with cheese, salsa and, if desired, sour cream.

 

Makes 4 servings.

calories: 324

fat: 15g

fiber: 2g

 

Fiddlehead & Mussel Soup

Fiddlehead & Mussel Soup

Fiddlehead & Mussel Soup

4 T. Butter

¼ C. thinly sliced Shallots

1 T. thinly Sliced Garlic

1 fresh Thyme Sprig

1 Bay Leaf

3 lb. Mussels, washed and debearded

½ C. dry White Wine

1 C. Chicken Broth

 

Place the butter in a large pot over medium-low heat. When the butter is melted and bubbling, add the shallots and garlic. Cook, stirring occasionally, for 3 to 4 minutes, or until the shallots and garlic are translucent. Add the thyme and bay leaf and cook for 1 more minute. Add the mussels, stirring to coat them evenly with the butter. Cook, uncovered, for 2 minutes. Add the white wine, turn up the heat to medium high, and bring to a boil. Cook for 2 minutes to bum off the alcohol, then add the chicken broth. Bring the mixture back to a boil, cover the pot, and turn down the heat to low. Steam the mussels until the shells open and the flesh is plump and full, about 5 minutes. Discard any that do not open.  Drain the mussels and their cooking liquid through a colander into a large pot or bowl. You should have between 2 and 3 C. of liquid. Let the mussels cool in the colander. When the mussels are cool, remove the meat from the shells. Discard the shells and set aside the mussels in a cool place until ready to use.

 

4 T. (/2 stick) unsalted butter

1/4 cup thinly sliced shallots (1 large or 2 medium)

1 T. thinly sliced garlic

1 1/4 pounds ostrich fern fiddleheads, cleaned

Reserved mussels cooking liquid (above)

1 1/2 C. heavy cream

1/4 tsp. finely chopped fresh rosemary or 1/3 tsp. dried

1/8 tsp. cayenne pepper

2 tsp. fresh lemon juice

2 tsp. kosher salt

4 grinds of white pepper (1/8 tsp.)

1 T. finely minced fresh chives

 

Heat the butter in a large pot over low heat. When the butter is melted and bubbling, add the shallots and garlic. Cook, stirring occasionally, until the shallots and garlic are tender and translucent, about 4 minutes. Add the fiddleheads. Cook, stirring occasionally, for 2 minutes. Add the mussel cooking liquid and bring to a boil. Turn down the heat to low and simmer for 5 minutes. Stir in the cream, bring back to a boil, then turn down the heat and simmer for 5 to 6 more minutes. Remove the pot from the stove and remove the fiddleheads with a slotted spoon or strainer. Set aside /4 cup fiddleheads. Place the remaining fiddleheads in a blender and add half the soup. Puree until smooth, 3 to 4 minutes. Add the remaining soup and, starting on low, blend briefly to combine. Add the rosemary, cayenne pepper, lemon juice, salt, and white pepper and blend briefly to incorporate. Return the soup to a clean pot. Heat the soup just to a boil, whisking occasionally. Place the mussels and reserved fiddleheads in a small pot, ladle in a small amount of the soup, and place over low heat. When hot, divide the mussels and fiddleheads among 4 to 6 soup bowls and ladle in the soup. Garnish with the chives.

Brazilian Style Butterflied Leg of Lamb with Chimichurri

Brazilian Style Butterflied Leg of Lamb with Chimichurri

Brazilian Style Butterflied Leg of Lamb with Chimichurri

 

1 boneless lamb leg, butterflied

 

1 medium sized onion, quartered

4 cloves garlic, peeled

1 bunch scallions, both white and green parts, trimmed

1 bunch fresh cilantro leaves

1 tsp. dried oregano

3 bay leaves

1 tsp. salt

1 tsp. freshly ground black pepper

1 C white wine, dry

½ C olive oil

 

¾ C olive oil

3 Tbsp. red wine vinegar

1 Tbsp. lemon juice

½ C parsley

2 cloves garlic

1 bunch scallions, both white and green parts, trimmed

1 T. dried chili

salt and freshly ground black pepper

 

fresh green chili

 

Place all marinade ingredients into a blender and process until slightly coarse. Turn lamb so the bottom faces you. Take netting off leg and cut through halfway down and lay the leg flat. Place leg into a large tray and pour marinade over, rubbing into the meat. Cover with cling wrap and refrigerate overnight. Remove lamb from refrigerator 30 minutes before cooking. For the chimichurri, place all ingredients in a food processor and blend together; do not mix too much. Let stand for 1 hour. While chimichurri is resting, preheat outdoor grill to medium high. Cook lamb for 30 minutes, turning once. Lamb should be cooked medium. Rest lamb for 20 minutes. Serve with a fresh green chili, if desired.

Ramp & Shrimp Grits

Ramp & Shrimp Grits

Ramp & Shrimp Grits

1 lb. Shrimp, shell on

¼ C. dry White Wine

1 Shallot, thinly sliced

1 ½ tsp. Salt

1 C. Quick-Cooking Grits

4 T. Butter

¼ tsp. Pepper

4 cloves Garlic, minced

2 tsp. Lemon Juice

½ C. Ramp Pesto

2 T. crème fraîche

2 T. fresh Chive, sliced in ½” pieces

 

Peel and devein the shrimp, saving the shells. Place the shrimp shells in a medium saucepan. Add the white wine, shallot, and 4 C. cold water. Bring to a boil, then turn down the heat to a bubbling simmer and cook for 20 minutes. Turn off the heat and let the shells steep in the liquid for 10 minutes. Strain the liquid into a 4-cup measuring cup and discard the shells. Add enough cold water to make 4 C. Place in a medium saucepan over medium-high heat, add 1 tsp. of the salt, and bring to a boil. Whisk in the grits, bring to a boil, then cover and cook over very low heat, stirring occasionally, for 8 to 10 minutes, or until creamy. Hold in a warm place while you cook the shrimp.  Place the butter in a large sauté pan over medium-high heat. When the butter is melted and bubbling, add the shrimp, the remaining 1/2 tsp. salt, and the pepper. Toss the shrimp in the butter and cook, stirring occasionally, until the shrimp are just pink. Add the garlic and finish cooking, another 2 to 3 minutes. Stir in the lemon juice. Stir the ramp pesto into the grits, then stir in the creme fraiche. Divide the grits among 4 to 6 bowls and top with the shrimp. Garnish with the chives.

Parmesan-Herb Drop Biscuits

Parmesan-Herb Drop Biscuits

Parmesan-Herb Drop Biscuits

 

2 cups all-purpose flour

¼ cup grated Parmesan

1/8 tsp. garlic powder

½ tsp. dried oregano

½ tsp. dried basil

1 tsp. sugar

1 T. baking powder

½ tsp. salt

8 T. salted butter, cold

1 cup milk

 

Preheat the oven to 400ºF. Line a baking sheet with parchment paper.  In a large bowl, combine the flour, Parmesan, garlic powder, oregano, basil, sugar, baking powder, and salt and stir until well combined. Cut the butter into small pieces and add it to the flour mixture. Use your hands to work the butter into the flour mixture until the butter is in very small pieces and the texture resembles coarse sand. Starting with ¾ cup of the milk, stir in just enough milk to form a thick, paste-like mixture. It should be very wet, sticky, and soft enough to scoop with a spoon.  Scoop 1/3-cup portions of the dough onto the lined baking sheet. You should have enough dough for 10 biscuits. Bake for 18 to 20 minutes, or until the biscuits have puffed up and are golden brown on top. Serve warm. Variation:  Substitute other herbs.  Recipe can be halved.

Wild Foraged Black Trumpet Mushroom Spread

Wild Foraged Black Trumpet Mushroom Spread

Wild Foraged Black Trumpet Mushroom Spread

1 T. Ghee or butter

2 T. Garlic Scapes or shallots

1/2 cup coarsely chopped Black Trumpet Mushrooms (cleaned)

8 ounce Cream Cheese (organic, cultured)

1 pinch Sea Salt to taste

1 pinch White Pepper to taste

 

In a skillet over medium/low heat, sauté garlic scapes in ghee until soft. Add in black trumpet mushrooms continue sautéing until mushrooms are cooked through and any liquid is evaporated. Reduce heat to low, add cream cheese (cut or scooped into roughly 1 T. sized chunks). Stirring constantly until the cream cheese is melted and mixed thoroughly. Transfer to a an air tight jar or container and chill in the refrigerator for at least 2 hours prior to allow the flavors to come together. Remove dip from at the refrigerator roughly 30 minutes prior to serving to allow it to warm to room temperature. Serve with crackers, toasted bread or raw vegetables. Notes: Use 1 ounce dried Black Trumpets that have been reconstituted in warm water in place of the fresh.

Rigatoni all’Amatriciana (rigatoni with bacon and tomato)

Rigatoni all’Amatriciana (rigatoni with bacon and tomato)

Rigatoni all’Amatriciana (rigatoni with bacon and tomato)

 

1 pound rigatoni

1/4 cup extra-virgin olive oil

1/4 pound thick-cut bacon, sliced crosswise 1/4 inch thick

1 medium red onion, halved and thinly sliced

1/4 cup tomato paste

2 tsp. crushed red pepper

1 1/4 cups strained tomatoes

1/2 cup freshly grated pecorino cheese, plus more for serving

1/2 cup chopped parsley, plus more for garnish

Salt

Pepper

 

In a large saucepan, cook the rigatoni until al dente. Drain the pasta, reserving 1 cup of the cooking water. Meanwhile, in a large saucepan, heat the olive oil. Add the bacon and onion and cook over moderately high heat, stirring occasionally, until the onion is softened and the bacon is browned, 5 to 7 minutes. Add the tomato paste and crushed red pepper and cook, stirring, for 1 minute. Stir in the strained tomatoes and bring the sauce just to a simmer. Add the pasta and reserved cooking water to the sauce and cook over moderate heat, tossing, until the pasta is coated. Remove from the heat and stir in the 1/2 cup each of cheese and parsley. Season the pasta with salt and black pepper and transfer to bowls. Garnish with chopped parsley and serve, passing more cheese at the table.

Wild Ramp Pesto

Wild Ramp Pesto

Wild Ramp Pesto

1 bunch (about 6 ounces) ramps

½ cup walnuts (toasted in a skillet for 5 minutes until golden)

½ cup grated Parmigiano-Reggiano cheese

½ tsp. kosher salt to taste

⅓ cup extra virgin olive oil (or ½ cup—you kind of have to eyeball it)

Squirt of lemon juice

½ cup flat-leaf parsley (optional)

 

Wash ramps throughly and cut off the leaves of the ramps.  Chop the ramp leaves and walnuts just a bit and put them in your food processor. (Optional: add parsley.) Add most of the cheese (save a sprinkle for serving) plus salt. Pouring the olive oil in slowly, process contents until they combine and look, well … pesto-y. Taste for seasoning and add a good squirt of lemon juice. Served as a side with warm pita and bulgur with butternut squash and chard

Sautéed Razor Clams with Hazelnut Lemon Sauce

Sautéed Razor Clams with Hazelnut Lemon Sauce

Sautéed Razor Clams with Hazelnut Lemon Sauce

 

¼ C. flour

Salt and freshly ground black pepper

4 razor clams, shucked and cleaned (about 5 ounces)

2 T. olive oil

½ C. pinot gris or other dry white wine

½ tsp. freshly squeezed lemon juice

2 T. toasted, chopped hazelnuts

1 T. minced shallot

¼ C. unsalted butter, cut into pieces and chilled

1 T. minced flat-leaf (Italian) parsley

Flat-leaf (Italian) parsley sprigs, for garnish

 

MIX THE FLOUR with a pinch each of salt and pepper on a plate. Dredge the clams in the flour, patting to remove excess. HEAT THE OIL in a medium skillet over medium-high heat. Add the clams and sauté until golden brown, about 30 seconds on each side; do not overcook. Transfer the clams to a plate and keep warm. ADD THE WINE and lemon juice to the skillet, stirring to dissolve flavorful bits. Boil to reduce slightly, about 1 minute. Add the hazelnuts and shallot and cook for 30 seconds longer. Whisk in the cold butter until it has melted and the sauce has a rich consistency. Stir in the parsley, adding salt and pepper to taste. ARRANGE THE CLAMS on a warm serving platter or individual plates, pour the sauce over them, and garnish with sprigs of parsley. Serve immediately.

Vitamix Green Apple Ice Cream

Vitamix Green Apple Ice Cream

Vitamix Green Apple Ice Cream

 

6 ounces (180 g) frozen apple juice concentrate, thawed

2 banana, peeled, halved

1½ cup (60 g) fresh spinach

4 cups (520 g) ice cubes

 

Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Use the tamper to press the ingredients into the blades. In about 40 seconds, the sound of the motor will change and four mounds should form. Stop machine. Do not over mix or melting will occur. Serve immediately.

Italian Sausage, Fennel and Potatoes

Italian Sausage, Fennel and Potatoes

Italian Sausage, Fennel and Potatoes

 

½ C. mayonnaise

2 T. Dijon mustard

¼ C. milk

2 tsp. garlic powder

1 T. fennel seed

2 fennel bulbs trimmed and sliced

2 sweet onions sliced

2 pounds petite red potatoes quartered

2 tsp. salt

1 tsp. pepper

5 – 6 Italian sausage

 

Preheat an outdoor grill, or indoor oven to approximately 375-400 degrees. In a medium bowl, stir together the mayonnaise, Dijon mustard, milk, garlic powder, and fennel seed. Add the sliced fennel and onions to a large bowl. Pour the mustard sauce over the fennel and potatoes and stir well to combine. Add the sliced potatoes to the bowl along with the salt and pepper. Stir thoroughly. Spray the baking dish with the cooking spray. Pour the fennel, potato, and onion mixture into the dish and top with the Italian sausage. Cover the dish with aluminum foil and pierce a few holes in the cover for steam to release. Place the covered dish on the grill grates or in the oven. Cook for approximately 60 minutes, or until the potatoes are fork tender and the sausage is cooked through.

Bewitching  Maibowle Cream Cake for Beltane

Bewitching  Maibowle Cream Cake for Beltane

Bewitching  Maibowle Cream Cake for Beltane

 

3-4 tablespoons dried/wilted sweet woodruff

2 1/4 cups cake flour, sifted

2 teaspoons baking powder

3/4 teaspoon salt

1 1/2 cups heavy cream

½ cup may wine

3 large eggs, room temperature

1 teaspoon pure vanilla extract

1 cup plus 2 tablespoons superfine sugar

Powdered sugar, for dusting cake (optional)

Whipped cream, for serving (optional)

 

Glaze

½ cup white sugar

¼ cup butter

¼ cup white wine

1 tablespoon confectioners’ sugar, or as needed

 

Place dried/wilted woodruff, whipping cream into a pot and set on lowest heat. Bring just to a simmer, then allow to cool completely Strain out the leaves, then chill in the fridge. Preheat oven to 375 degrees. Grease and flour a bundt pan; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Sift flour mixture and set aside. In a bowl, whip the infused cream on low, gradually increasing speed to medium-high as the cream thickens, until stiff peaks form. In another bowl, whisk together wine, eggs and vanilla. Gradually add egg mixture; beat until thickened (like mayonnaise) and well combined. Gradually add sugar. Gently fold half the flour mixture into the cream mixture until flour is dissolved and well combined. Repeat the process with the remaining flour mixture. Transfer batter to the prepared cake pan. Bake until a cake tester inserted into the cake comes out clean and springs back when lightly pressed with your finger, 25 to 35 minutes. Combine 1/2 cup white sugar, butter, 1/4 cup white wine together in a saucepan immediately after removing the cake from the oven. Cook sugar mixture, stirring constantly, over medium heat until sugar is dissolved and butter is melted 3 to 5 minutes. Spoon 1/2 the glaze over the cake while the cake is still warm. Let cool. Invert the cooled cake onto a cake plate and spoon remaining glaze over top of the cake. Allow the cake to absorb glaze, about 15 minutes. Using a metal spatula, loosen the top edges of the cake and invert onto the prepared wire rack. Let glaze set. Before serving, sprinkle with powdered sugar. Serve with whipped cream, if desired.

 

Maibowle Wine

A handful of wilted woodruff leaves (preferably harvested the previous day)

1 bottle of sparkling wine

2  bottles of  white wine,

¾  cup of sugar

Juice of ½ lemon

Directions

 

Pour one bottle of wine into the punch bowl, add the sugar and lemon juice stir until it has fully dissolved in the wine. Add the woodruff and let steep for 20 – 30 minutes. Remove the woodruff and discard. Add the remaining white wine and top off with the sparkling wine.  Chill and serve with ice and strawberries.

Thai Coconut Potsticker Soup

Thai Coconut Potsticker Soup

Thai Coconut Potsticker Soup

 

2 cloves garlic

1″ piece fresh ginger, peeled

2 stalks lemongrass, cut into 3 inch sections

1 tsp. lime zest

2 T. red curry paste

4 cups chicken broth

3 T. fish sauce

3 13.5 oz cans coconut milk

1 cup onion, large dice

½ lb fresh shiitake mushrooms, sliced

1 lb frozen chicken potstickers

2 T. fresh lime juice

¼ cup fresh chopped cilantro

 

Optional Garnishes

 

thai chili peppers, thinly sliced

fresh cilantro leaves

scallions, sliced

lime wedges

 

Add the garlic, ginger, lemongrass, lime zest, red curry paste and chicken broth to a large pot on the stove over high heat, bring to a boil. Reduce heat and simmer for 5-7 minutes.  Use a slotted spoon to remove the ginger, garlic cloves and lemongrass from the soup. Add the fish sauce, coconut milk, onions, shiitake mushrooms and frozen potstickers.  Cook for 8-10 minutes. Stir in the lime juice and cilantro. Serve immediately.

Instant Pot Breakfast Shakshuka with Feta and Dill

Instant Pot Breakfast Shakshuka with Feta and Dill

Instant Pot Breakfast Shakshuka with Feta and Dill

 

1 T. unsalted butter, room temperature, or olive oil

3 cups Quick Pomodoro Sauce or prepared marinara sauce

Pinch of red pepper flakes

¼ tsp. ground cumin

8 large eggs

4 ounces feta cheese, crumbled

 

Perfect Toast

1 small shallot, thinly sliced

Caper berries

¼ cup (packed) torn fresh dill

Extra-virgin olive oil

Flaky sea salt, such as Maldon

Freshly ground black pepper

 

Brush the bottom of the inner pot of the pressure cooker with the butter. Add the sauce, red pepper flakes, and cumin and stir to combine. Crack 8 eggs (1 or 2 per person) into the sauce. Lock on the lid and Pressure Cook on low pressure for 1 minute. Immediately release the pressure manually (to prevent the eggs from overcooking) and open the lid. Check the yolks; if you like a firmer yolk, turn off the heat, re-cover with the lid (but don’t lock it), and let the eggs sit for 1 to 2 minutes more, until set. Open the lid and sprinkle the feta over the top of the eggs to warm it. Spoon the sauce, eggs, and feta into shallow bowls or over the toast and sprinkle with shallot, caper berries and dill.  Drizzle with Olive oil if desired and finish with a sprinkle of flaky salt and pepper.

Instant Pot Spaghetti and Meat Sauce

Instant Pot Spaghetti and Meat Sauce

Instant Pot Spaghetti

1 Pound Lean Ground Beef, or Italian Sausage

½ Tsp. EACH Salt, Garlic Powder, Onion Powder, Italian Seasoning, or to taste

1 Pound Spaghetti Noodles

1 (24 Ounce) Jar Spaghetti Sauce

36 Ounces Water, 1 ½ Jars

1 (14.5 Ounce) Can Diced Tomatoes, or tomato sauce

 

Set the Instant Pot to sauté’ and add the ground beef.  Add the salt, garlic powder, onion powder, and Italian seasonings.  Cook the meat and seasonings, breaking the meat up until it’s completely browned.  Turn the Instant Pot off. Drain any excess grease from meat if necessary. Break the spaghetti in half and place on top of meat in the Instant Pot.  Pour over the spaghetti sauce, diced tomato, and water.  Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid.   Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time.  When the time is up, use manual quick release to open the Instant Pot.  Stir the spaghetti well.  Serve immediately. NOTE:  This spaghetti may appear to be a little liquidy right after cooking.  Be sure to stir well to incorporate all of the liquid into the noodles before serving.

ABM White Bread

ABM White Bread

ABM White Bread

 

1 cup and 3 T. water

2 T. vegetable oil

1 ½ tsp. salt

2 T. sugar

3 ¼ cups white bread flour

2 tsp. active dry yeast

 

Add water and oil into the bread pan. Add salt, sugar. Add flour. Make a small indentation on top of flour and make sure it does not reach wet ingredients. Add the yeast to the indentation. Keep yeast away from the salt. Insert the bread pan into the bread machine, press it down to snap. Close the lid. Use Basic bread, 1.5 lb loaf, medium crust cycle. When bread is done, remove the bread pan using oven mitts. Turn over the bread pan and shake it to release the loaf. Let the loaf cool on a wire rack for about 30 minutes.

Instant Pot Lemon Caper Chicken with Egg Noodles

Instant Pot Lemon Caper Chicken with Egg Noodles

Instant Pot Lemon Caper Chicken with Egg Noodles

 

2 lb. egg noodles

2 T. freshly chopped rosemary

¼ freshly chopped basil

2 cups white wine

2 cups chicken stock

2 T. freshly squeezed lemon juice

5 T. cold butter, cut into T. pieces

2 chicken breasts, flattened to ¼ inch thick

½ cup capers

Salt and ground pepper to taste

Red bell pepper, optional

Lemon slice, optional

 

Place egg noodles, rosemary, basil, white wine, chicken stock, and lemon juice into the Instant Pot. Secure lid and pressure cook on high for 2 minutes. Allow steam to release naturally. When steam has released, remove lid and gently stir in butter 1 T. at a time.  Place chicken breasts on top of egg noodles and sprinkle with capers, and salt and pepper to taste. Secure lid and steam cook for 8 minutes allowing steam to release naturally. Remove chicken breast and set aside.  Divide egg noodles and sauce between four pasta plates.  Cut chicken breasts into 4 portions.  Serve on top with a sprinkle of freshly chopped bell pepper and lemon slice, if desired.