BALT Salad

BALT Salad

BALT Salad

 

8 slices bacon, cut into 1-inch dice

2 T. large capers, thoroughly drained and patted dry

4 thin slices red onion

12 cups assorted lettuces, such as romaine, arugula, escarole and watercress

1 ripe, Fresh California Avocado, seeded, peeled and cut into 1/2-inch dice

4 medium tomatoes, cored and diced

Homemade Croutons (see make-ahead recipe below)

Vinaigrette (see make-ahead recipe below)

1 ripe Fresh California Avocado, seeded, peeled, quartered and thinly sliced

Cracked Black Pepper Oil, optional (see make-ahead recipe below)

 

 

3 T. extra virgin olive oil

4 slices crusty whole wheat bread, torn into small pieces

Salt, to taste

Freshly ground black pepper, to taste

 

1/2 cup Extra virgin olive oil

2 T. apple cider vinegar

1 lemon, juiced

2 tsp. spicy Dijon mustard

2 cloves garlic, crushed or minced

Salt, to taste

Freshly ground black pepper, to taste

 

2 Tbsp. coarsely ground black pepper

1 tsp. salt

1/2 cup Extra virgin olive oil

2 freshly squeezed lemon juice

 

Cook bacon in pan over medium heat until golden and crispy. Remove with a slotted spoon and drain well on paper towels. Leave bacon fat in pan. Increase heat to medium-high. When pan is hot, but not smoking, add capers and sauté for 2 to 3 minutes. Remove with a slotted spoon and drain well on paper towels. Soak onion slices in ice water for 2 to 3 minutes, drain on paper towels and separate into rings.

Toss salad greens in a large bowl with bacon, onion, avocado, tomato and Homemade Croutons. Sprinkle salad with the Vinaigrette and toss to coat all ingredients evenly. Divide salad equally onto plates. Top each with a fan of thinly sliced avocado, and if desired, drizzle with Cracked Black Pepper Oil. Sprinkle with capers and serve immediately.

 

Homemade Croutons

 

Heat oil in a large skillet over medium-low heat. Add bread and season with salt and pepper. Toss to coat with oil and seasoning. Sauté over medium-low heat, stirring frequently, until golden, about 5 to 10 minutes. Remove from heat.

 

Vinaigrette

 

In a small bowl, combine oil, vinegar, lemon juice, mustard, garlic, salt and pepper.

Whisk vigorously to combine. Refrigerate.

 

Cracked Black Pepper Oil

 

In a small bowl, whisk together all of the ingredients. Reserve.

Butter Beans with Salsa Verde

Butter Beans with Salsa Verde

Butter Beans with Salsa Verde

 

5¼ tbsp (20g) picked flat-leaf parsley

3¾ tbsp (20g) picked basil leaves

3¾ tbsp (20g) picked mint leaves (ie, from around 10 sprigs)

3 tbsp capers, drained

1 tbsp red-wine vinegar

2 garlic cloves, peeled and finely sliced

75ml olive oil (5 tbsp), plus 2 tbsp extra for cooking the beans

2 x 400g tins butterbeans, not drained

1 onion, peeled and finely chopped

1 red chilli (optional)

¾ tsp fine sea salt (or to taste)

 

Put all the herbs on a large chopping board and finely chop with the capers and one of the garlic cloves, then transfer to a bowl, stir in the vinegar and the olive oil, and put to one side (alternatively, put all of these ingredients in the small bowl of a food processor and pulse until chopped and mixed, but not pureed).  Drain away about three tablespoons of the liquid from one of the tins of butter beans, but leave the other one as it is. Put two tablespoons of oil in a large frying pan over a medium heat and, once hot, add the onion and cook, stirring occasionally, for eight minutes, until really soft and starting to turn golden. Add the second garlic clove and the chilli, cook, stirring, for a couple of minutes, then tip in the butter beans and all their remaining liquid. Simmer for about 10 minutes, until the beans are soft and the stock has reduced a little, then stir in the salsa verde and salt to taste. Take off the heat and serve at once with toasted ciabatta to mop up the juices

Lasagna Soup with Garlic Knots

Lasagna Soup with Garlic Knots

Lasagna Soup with Garlic Knots

 

1 teaspoon extra virgin

olive oil

1 pound ground beef

8 ounces ground Italian sausage

5 garlic cloves, chopped

1 small white onion, chopped

1 tablespoon dried basil

1 tablespoon dried oregano

1 teaspoon dried marjoram

2 (14.5-ounce) cans Italian-style diced tomatoes

3 tablespoons tomato paste

1 quart beef broth

8 lasagna noodles, broken into small pieces

8 ounces ricotta cheese

4 ounces Parmesan cheese, grated, plus more for serving

4 ounces mozzarella cheese, shredded

Salt and ground black pepper to taste

Chopped fresh parsley, for garnish

For the Garlic Knots:

2 teaspoons instant yeast

½ teaspoon sugar

1 cup warm water (105–110°F)

2½ cups all-purpose flour

1 teaspoon iodized salt

8 tablespoons (1 stick) unsalted butter, melted

4–6 garlic cloves, minced

1 bunch parsley, roughly chopped

Grated Parmesan cheese, for sprinkling

 

Set the Instant Pot to sauté and heat the olive oil. Add the beef and sausage and cook, stirring often, until browned, 8–10 minutes. Add the garlic and onion and cook until the onion is translucent, 3–4 minutes. Add the basil, oregano, marjoram, tomatoes with their juices, tomato paste, beef broth, and noodles and stir well. Press “cancel,” close the lid, and set to sealing. Cook at high pressure for 20 minutes, then press “cancel” and release the pressure. In a medium bowl, combine the ricotta, Parmesan, and mozzarella and stir until blended. Open the Instant Pot and stir the soup. Give it a taste and season with salt and pepper as desired. Ladle the soup into serving bowls, top with a dollop of the ricotta mixture, and sprinkle with parsley and more Parmesan if desired. For the Garlic Knots: Put the yeast, sugar, and warm water in the bowl of an electric mixer and give it a quick whisk. Set the bowl aside and allow the yeast to bloom, 1–2 minutes. Add the flour and the salt. Using the dough hook, knead the dough for 5 minutes at medium-low speed. If the dough does not form a ball or pull away from the sides of the bowl, add more flour, 1 tablespoon at a time, until a ball is formed. Lift the dough out of the bowl briefly to oil the mixing bowl with olive oil, then return the dough to the bowl. Cover the bowl with a clean, damp towel and set aside to allow the dough to rise to about 1½ times its original size, 50–60 minutes. Preheat the oven to 400 degrees F. Lightly grease a rimmed baking sheet Place the dough on a lightly floured work surface. Cut the dough into 16 pieces of equal size and roll each piece into a long rope. Form each rope into a knot by making an upside-down U, crossing the “legs,” pulling one leg through the opening, and then tucking both underneath. Place the knots on the prepared baking sheet. In a small bowl, stir together the melted butter, garlic, and parsley. Brush each knot with the garlic butter. Bake for 20 minutes. When done baking and still warm, brush with any excess garlic butter and sprinkle with Parmesan.

Lemony Spaghetti Squash with Burrata

Lemony Spaghetti Squash with Burrata

Lemony Spaghetti Squash with Burrata

 

1 medium spaghetti squash halved and seeded

1 clove garlic smashed

2 tsp + 2 tbsp extra-virgin olive oil divided

1 tsp salt more to taste

juice of 1 lemon

pinch ground red chilies

cracked black pepper

1 cup loosely packed soft herbs such as basil, mint and parsley

8 oz (225 g) burrata cheese

chili oil for drizzling

 

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil. Rub the cut sides of the squash with the garlic. Drizzle the inside of each squash half with about 1 tsp olive oil. Sprinkle with the salt and place the squash, cut side down, on the prepared baking sheet. Roast for 30 to 40 minutes, or until the squash is tender and easily pulls away from the skin with a fork. Flip the squash halves so that they are cut side up. Let cool to room temperature Using a fork, scrape the squash flesh into strands. Transfer the flesh to a medium bowl. Toss the squash with the remaining 2 tbsp olive oil, the lemon juice and chilies. Season with the salt and pepper to taste. Fold in about half of the herbs. Place the squash on a large platter. Working over the squash to catch any drips, tear the burrata into 2 or 3 chunks and garnish with the remaining herbs. Drizzle with the chili oil. Serve immediately.

 

Portuguese Bean Soup with Cornbread and Liliko’i Butter

Portuguese Bean Soup with Cornbread and Liliko’i Butter

 

Portuguese Bean Soup with Cornbread and Liliko’i Butter

 

6 cups water

4 (8-ounce) cans tomato sauce

3 smoked ham hocks

1 (5-ounce) mild Portuguese sausage, sliced into coins

4 ounces center-sliced smoked ham

1 (15.5-ounce) can dark red kidney beans, drained and rinsed

1 cup diced celery

2 small potatoes, diced

3 carrots, peeled and diced

½ onion, diced

1 cup macaroni

1 cup chopped watercress

 

For the Cornbread:

2 cups Bisquick

½ cup sugar

1½ tablespoons cornmeal

½ teaspoon baking powder

1 cup whole milk

2 large eggs

12 tablespoons (1½ sticks) unsalted butter, melted and cooled

 

For the Liliko’i Butter:

4 large eggs

1 cup sugar

½ cup liliko’i juice (passion fruit juice)

6 tablespoons unsalted butter, cubed

 

Set an Instant Pot to sauté. Add the water and tomato sauce and stir to combine. Add the ham hocks, Portuguese sausage, ham, and kidney beans. Close the lid and set to sealing. Cook on high pressure for 35 minutes. Once the cooking is complete, turn the knob to venting and allow a quick release. If the soup begins to sputter out of the vent control, release by slowly letting out pressure for a second or two at a time. Once the pressure has released, add the celery, potatoes, carrots, onion, and macaroni. Seal again and cook on high pressure for 3 minutes, then allow a quick release, again using a controlled release if needed. Remove the lid and stir in the watercress. Serve the soup with cornbread muffins and liliko’i butter (recipes follow). For the Cornbread: Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray and line with paper liners. In a large bowl, whisk together the Bisquick, sugar, cornmeal, and baking powder until well combined. In a medium bowl, whisk together the milk, eggs, and melted butter until well combined. Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared muffin cups to fill about three-quarters of the way.  Bake for 25–30 minutes, until golden brown. Set aside to cool. For the Liliko’i Butter: Pour an inch or so of water into a medium saucepan and bring to a simmer over medium heat. Set a small heatproof bowl over the boiling water; make sure the bottom of the bowl doesn’t touch the water. Put the eggs and sugar in the bowl and whisk well to combine. Add the liliko’i juice and whisk to incorporate. Once well combined, add the butter. Stir with a silicone spatula until the liquid begins to thicken and is able to coat the back of a spoon, 10–15 minutes. Remove the bowl and let it cool, then place it in the refrigerator to set.

Liverwurst Sandwich Spread

Liverwurst Sandwich Spread

Liverwurst Sandwich Spread

 

1 pound beef liver, cut into pieces

1 small red onion, chopped

2 tablespoons plus 6 ounces clarified butter, at room temperature, divided

1/2 cup red wine

2 cloves garlic, crushed

1 teaspoon Dijon mustard

1 sprig fresh rosemary

1 sprig fresh thyme

1 tablespoon lemon juice

Sea salt, to taste

1/4 cup heavy cream

Pepper, to taste

 

Sauté the liver and onions over medium heat in 2 tablespoons of the butter until the livers are browned and the onions are tender, 10-20 minutes. Add wine, garlic, mustard, herbs, and lemon juice and cook uncovered until most of the liquid has evaporated, another 8-10 minutes. Cool and blend in the food processor until smooth, along with the remaining butter. Add salt to taste. If the pate is dry and crumbly rather than smooth and creamy, add more butter 1 tablespoon at a time. Once the pate is smooth but with the motor still running, slowly pour in the cream and process until the mixture is once again smooth. Place the finished liverwurst in a serving dish and grind a generous amount of cracked pepper over the top.  Cover with plastic wrap and store in the refrigerator for up to 1 week.

Peruvian Spice Marinated Oregon Lamb Chops

Peruvian Spice Marinated Oregon Lamb Chops

Peruvian Spice Marinated Oregon Lamb Chops

 

2/3 cup soy sauce

4 T. fresh lime juice

10 garlic cloves

2 T. ground cumin

2 T. ground coriander

2 tsp. paprika1 tsp. oregano

4 T. vegetable oil

2 tsp. sesame oil

4 T. cilantro leaves

1 each rack of lamb, Anderson Valley

 

To marinate, combine marinade ingredients in a blender and pulse to combine; brush marinade over exposed meat of lamb and refrigerate a minimum of 6 hours. At service place racks on roasting rack over parchment lined sheet pans; roast at 425°F for 10 minutes; rotate pans and continue roasting an additional 8 minutes or until racks register 125°F internally. Rest 10 minutes before slicing. Serve 2 chops per person. Note- you will have more marinade than needed for recipe. Remove only what you need and save the remaining for chicken, fish, or other meats. Discard any marinade that comes in contact with raw meat. Keep reserved marinade refrigerated.

Citron Melon Jam with Orange and Star Anise

Citron Melon Jam with Orange and Star Anise

Citron Melon Jam with Orange and Star Anise

 

2¼ pounds seeded and peeled citron melon (see my previous post on prepping)

1 pound 2 ounces sugar

1 organic orange

1 star anise

½-inch piece vanilla bean

Juice of 1 to 2 lemons, to taste

 

Coarsely grate the melon in the food processor or by hand. Wash the orange under running hot water and dry it thoroughly with paper towel. Zest it and finely chop the zest. Cut the orange in half horizontally and scoop out the flesh with a grapefruit spoon, avoiding any of the bitter white pith. Tie the star anise in a small piece of cheesecloth. This will save you fishing for the pieces later. The jam requires a lot of stirring and chances are that the star anise will break apart. Split the vanilla bean open. Mix the melon, orange zest and flesh, star anise and vanilla bean in a non-reactive container with a lid. Cover and let stand for at least 12 hours or overnight. The next day, put the mix in a heavy pot and slowly bring to a boil. Do not pour off the liquid. Turn down the heat to low to medium and cook until the melon is translucent and liquid turns into thick syrup, about 45 minutes. Stir every few minutes at the beginning, almost constantly at the end. Be careful not to overcook it, or you will caramelize the jam. Remove the star anise and vanilla bean and stir in lemon juice to taste. Ladle the jam into sterilized jars with screwtop lids. Let cool and close jars. Store in the refrigerator and use within a month.

Green Garlic Oil

Green Garlic Oil

1 stalk green garlic, tender green and tops only, chopped (reserve white parts)

¼ bunch parsley, Italian, finely chopped

1 ea lemon, zest only

1 pinch red chili flake

1 pinch kosher salt

¼ cup EVOO

 

Combine all ingredients in a mixing bowl, mix well. Check seasoning and adjust if needed.  Any excess can be stored, covered, in the fridge for up to a week.

Gingerbread Chia Seed Waffles

Gingerbread Chia Seed Waffles

Gingerbread Chia Seed Waffles

 

3/4 cup whole wheat flour

3/4 cup oat flour (I just put oats in a blender to make this!)

2 tsp. baking powder

1/2 tsp. salt

2 T. ground ginger

2 tsp. cinnamon

1/2 tsp. ground cloves

2 T. coconut sugar

1 egg

1 T. molasses

1 1/2 cups milk (regular, almond, or any you like!)

1/3 cup unsweetened applesauce

2 T. chia seeds

 

Combine both flours, baking powder, salt, coconut sugar, ginger, cloves & cinnamon in a medium bowl. In a smaller bowl combine milk, egg, applesauce & molasses and stir until blended. Add both wet and dry ingredients together then add in chia seeds and stir to combine. Cook the waffles in a waffle iron per the irons instructions. Mine took about 5 minutes to cook through. Enjoy!

Coconut-Strawberry Fizz

Coconut-Strawberry Fizz

Coconut-Strawberry Fizz

 

This is cool and creamy, but light—with strawberries, coconut milk and a nice soda fizz.

 

1/2 cup coconut milk

4 cups frozen strawberries

3 T. sugar

1 cup club soda

 

Combine all ingredients in blender and process until smooth. Pour into two tall glasses.

Dragon Fruit Margarita

Dragon Fruit Margarita

Dragon Fruit Margarita

 

1 dragonfruit (with pink flesh)

¼ cup lime juice

1 shot of honey syrup

2 shots of tequila

1 cup ice

 

Slice the dragon fruit in half and scoop out the flesh with a spoon. Add dragon fruit to a blender with lime juice, honey syrup, tequila and ice.   Blend on high until combined and divide between 2 cups.  Add extra ice to cups if desired!

Plum Spice Cake

Plum Spice Cake

Plum Spice Cake

 

As needed butter and flour to coat pans; set aside until assemble

 

1 recipe of quick caramel sauce (see below) set aside until assembly

6 whole red flesh plums, skin on; stone removed and cut into sixth; set aside until assembly

 

3/4 cup light brown sugar

3 eggs, room temperature

1 cup all purpose flour

1 T. baking powder

½ tsp. baking soda

1 1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/2  tsp. ground cardamom

½ tsp. salt

6 ounce melted unsalted butter or olive oil may be substituted or used in combination

5 ounce half and half at room temperature

 

Quick Caramel Sauce for bottom of the pans: place 6 ounce butter, 1 ¼ cup brown sugar and 3 T. water in small sauce pan; cook just to dissolve sugar and place in bottom of greased and floured baking pans or tins; place fruit in caramel and batter on top of fruit; bake as directed above. To assemble pan: Brush 2 each, 8”cake pans or 1 12 cup muffin top pans with butter and then flour – shake off excess.  Place caramel syrup in the bottom of prepared pan before adding plums. Place 3 plums  in bottom of each muffin top pan on top of caramel; or arrange on top of caramel in 8″ layer pan. Place stone fruits in pattern with skin side up. To make the cake batter: Beat brown sugar and eggs together to a foamy consistency. Sift flour, baking powder, soda, cinnamon, ginger, cloves, cardamom and salt together and add these ingredients to egg mixture. Combine butter (and or olive oil) with cream and add to batter slowly till blended. Divide batter to cover fruit in muffin top tins; or 8″ pan. Bake at 350° F for approximately 20-25 (for muffin tops) to 25-30 minutes for layer pan; or until cakes spring back when touched. Cool only ten minutes and turn out onto cake rack to cool (fruit on top). Serve same day if possible. Serving suggestion: Whipped cream or with vanilla ice cream; add a nut brittle for crunch. Chef Notes: If you forget to take cakes out of pans after 10 minute rest and the cake sticks, carefully heat the bottom of the cake pan on low to warm caramel and it should come out. Other stone fruit, such as peaches and cherries, may be substituted or combined with the plums. In pear season, this becomes our Pear Upside Down Spice Cake!

Short-cut Bacon Cheddar Rolls

Short-cut Bacon Cheddar Rolls

Short-cut Bacon Cheddar Rolls

 

11 ounce package refrigerated ready to bake French loaf

5 to 6 slices cooked bacon chopped

1 cup shredded cheddar cheese

1/4 cup butter melted

 

Melt butter in a microwave save bowl. Cut bread into 33 even pieces. Preheat oven to 375 degrees. Roll each piece of dough in butter and put 3 in each muffin tin. Sandwich approximately 1 T bacon and 1 T cheese in the middle of dough. Bake 375 degrees 12 to 14 minutes or until cheese is melted and bread is golden. Serve immediately.

Caramelized Corn with Fresh Mint

Caramelized Corn with Fresh Mint

Caramelized Corn with Fresh Mint

 

1 10-ounce package frozen premium corn

1 T. unsalted butter

2 T. minced fresh mint

Salt

 

Defrost the corn in a colander, tossing occasionally, for about 30 minutes. In a wide skillet, melt the butter over high heat. Add the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in the mint and sprinkle with salt. Transfer to a serving bowl and serve while hot.

Apricot Bites

Apricot Bites

Apricot Bites

Top a dried apricot with 1 tsp. goat cheese rolled into a ball.  Add a dried cranberry and then a spring of fresh thyme.

Gremolata Potatoes

Gremolata Potatoes

Gremolata Potatoes

 

1/3 cup olive oil

2 T. coarsely chopped flat-leaf parsley

1/2 tsp. chopped fresh thyme

1 tsp. chopped fresh rosemary

2 tsp. finely grated lemon zest

1/2 tsp. finely grated orange zest

1/2 tsp. minced garlic

1/4 tsp. red pepper flakes

5 medium Yukon gold potatoes (about 1 1/4 pounds), rinsed and dried

Sea salt and freshly ground black pepper to taste.

 

Whisk together 1/3 cup olive oil and the parsley, thyme, rosemary, zests, garlic and red pepper. Set aside for at least a half-hour. Preheat the oven to 450 degrees. Cut each potato into 6 to 8 wedges. Toss the potatoes with the gremolata, and add salt to taste. Spread the wedges out on a rimmed baking sheet, and bake for 20 minutes. Pull out the sheet, flip the potatoes with a spatula, and then continue roasting them for another 20 to 25 minutes. Serve hot.

Dill, Sweet Onion and Everything Seasoning Baked Omelet

Dill, Sweet Onion and Everything Seasoning Baked Omelet

Dill, Sweet Onion and Everything Seasoning Baked Omelet

 

1 tablespoon salted butter

12 large eggs

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup fresh dill leaves, roughly chopped

1 extra-large sweet onion, peeled, quartered, and thinly sliced into half-moons (or sub red onion)

1 tablespoon Everything Bagel seasoning

 

Preheat oven to 350°F. Grease an oven-safe 9″ x 5 loaf pan with butter. In a large bowl, whisk eggs with salt and pepper until slightly foamy. Add in dill and onion. Mix until well combined. Pour into prepared loaf pan. Sprinkle Everything Bagel seasoning evenly on top. Bake on center rack 50-55 minutes until center is firm. Remove from oven and allow to cool in pan 15 minutes before slicing into six pieces and serving.

Hashed Brussels Sprouts with Lemon Zest

Hashed Brussels Sprouts with Lemon Zest

Hashed Brussels Sprouts with Lemon Zest

 

2 T. freshly squeezed lemon juice, plus grated zest of 1 lemon

2 pounds brussels sprouts

2 T. olive oil

2 T. butter

3 garlic cloves, minced

2 T. black mustard seeds or poppy seeds

¼ cup dry white wine or vermouth

Salt and pepper to taste.

 

Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly. As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.) When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves might brown slightly. Add wine, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve

Egg Noodles with Soy Broth

Egg Noodles with Soy Broth

Egg Noodles with Soy Broth

 

Salt

1/3 cup soy sauce, more to taste

1/3 cup ketchup

1 T. rice wine vinegar, more to taste

A few drops dark sesame oil

A squirt of sriracha or other Asian chile-garlic sauce

1 pound egg noodles, preferably fresh (I used 9 ounces of fresh angel hair pasta)

 

Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently. To the smaller pot add soy sauce, ketchup, vinegar, sesame oil if using and sriracha or chili, along with a pinch of salt. Stir and let simmer. Add egg noodles to large pot; fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender but not mushy, drain. Taste broth and add more soy, salt, vinegar or heat as you like. Divide noodles into bowls and pour hot broth over all

Forest Witch Tea

Forest Witch Tea

Forest Witch Tea

 

2 cups of water

2 T. Colombian White Tea

2 to 3 cups honeysuckle flowers crushed

Wild honey to taste

 

Bring the water to a boil and add in the tea and honeysuckle flowers. Let steep for 3 to 5 minutes. Serve and add in wild honey to taste.

Baked Endives with Ham

Baked Endives with Ham

Baked Endives with Ham

 

4 Belgian endives, halved vertically

Juice of a lemon

Salt and pepper

2 T. unsalted butter

2 T. flour

1 1/2 cups milk, room temperature

4 slices Black Forest ham or cooked ham, up to you, halved

2 ounces grated Gruyère cheese

 

Heat oven to 400 degrees. Remove the outer layers of the endive, trim the bottoms and cut out the cores. Put the endives, cut-side down, in a large skillet. Season with salt and pepper and sprinkle with lemon juice. Add 2 cups of water to the pan, cover and bring to a boil. Simmer for 15 to 20 minutes, until tender. Drain. Melt butter in a saucepan. Whisk in flour and cook, stirring constantly, over low heat for 5 minutes. Slowly whisk in the milk, whisking all the time, in increments. Cook for about 10 minutes, until the sauce is thick and smooth. Season with salt and pepper. Lightly butter a baking dish big enough to hold the endives in a single layer. Wrap each endive in a piece of ham and place, seam down, in the baking dish. Spoon the béchamel over the endives. Sprinkle with the cheese. Bake the endives for 15 to 20 minutes, until the sauce is bubbling and the cheese has browned. Serve hot.

Mindy Fox’s Roasted Parsnips with Za’atar and Aleppo Pepper

Mindy Fox’s Roasted Parsnips with Za’atar and Aleppo Pepper

Mindy Fox’s Roasted Parsnips with Za’atar and Aleppo Pepper

 

2 tsp. za’atar

1/4 tsp. Aleppo pepper

1/2 tsp. coarse salt

2 pounds parsnips

2 T. olive oil

 

Preheat the oven to 425 F wiith the rack in the middle of the oven. In a small bowl, mix together the za’atar, Aleppo pepper and salt. Peel the parsnips, cut them in half lengthwise (if they’re very fat, cut them into quarters) and, in a bowl, toss them with the oil and spice mixture to coat. Arrange the parsnips in a single layer on a rimmed baking sheet or baking dish. Roast for 20 minutes, then, using tongs or a spatula, turn and stir the parsnips. Continue roasting until golden, blistered and tender, 10 to 15 minutes more. The za’atar will blacken. Remove from the oven and taste – if needed, you can sprinkle more of the salt and spices on the parsnips. Serve warm or at room temperature.

Fake Baked Beans with Crispy Bacon

Fake Baked Beans with Crispy Bacon

Fake Baked Beans with Crispy Bacon

 

1 pound dry white beans, like navy, pea or cannellini (see note)

2whole cloves

1small onion, halved lengthwise and peeled

2garlic cloves, smashed and peeled

1 bay leaf

1 tsp. salt, more to taste

¼ cup ketchup

¼ cup molasses

3T. apple cider vinegar

1½ tsp. dry mustard powder

¼ tsp. Tabasco sauce, or to taste

¼ tsp. freshly ground black pepper

6slices thick-cut bacon

Chopped red onion, for garnish

 

Cover beans with water to top them by 2 inches and refrigerate overnight, or bring to boil in water to cover, cool 1 hour. Drain and rinse beans. Put them in a pot. Stick whole cloves into onion halves and add to pot along with garlic and bay leaf. Cover with enough water to top them by 1 inch. Simmer beans, partly covered, until just tender, about 1 to 2 hours depending upon age and size of beans; do not overcook. Add boiling water if beans look dry during cooking; they should be surrounded by just a little liquid. Remove onion, cloves, garlic (if desired) and bay leaf from pot. Stir in the salt. In a small bowl, mix together ketchup, molasses, vinegar, mustard powder, Tabasco and pepper. Pour mixture into beans and stir well. Add a slice of bacon to pot and bring everything to a simmer. Let simmer over low heat until beans are thickened, about 30 to 45 minutes. Remove bacon slice, if desired. Season with more salt if needed. Just before serving, reheat beans, if necessary. Fry remaining bacon in large skillet and drain on paper-towel-lined plate. Transfer beans to heated gratin dish or baking pan and top with bacon and red onion. Serve hot. Note: You can substitute three 15-ounce cans of white beans (or pinto), if desired. Put them, with their liquid, in a pot and simmer with the ketchup, molasses, vinegar, mustard, Tabasco, pepper and bacon as directed in Step 4. Serve as above.

Egg Baked in Cream

Egg Baked in Cream

Egg Baked in Cream

 

1 1/2 T. butter

4 leeks, sliced, light green and white parts only

Salt

2 sprigs thyme, leaves roughly chopped

2 sprigs parsley, leaves roughly chopped

1 large farm-fresh egg

About 2 T. half-and-half

Coarsely ground black pepper

Grilled or toasted bread slices

 

Set a rack in the middle of the oven and preheat to 400 degrees. In a small sauté pan, melt the butter over medium heat. Add the leeks, a splash of water and a pinch of salt and cook until the leeks are tender, about 2 minutes. Add the herbs and transfer to a 6-inch cazuela, cocotte or other ceramic dish, covering the bottom with the butter, leeks and herbs. Crack the egg into the middle of the dish. Add enough half-and-half to barely cover the white. Sprinkle with salt and coarsely ground pepper. Cook until the white is set, 8 to 12 minutes. Serve with grilled or toasted bread.

Elizabeth David’s Cotelettes de Porc au Cidre

Elizabeth David’s Cotelettes de Porc au Cidre

Elizabeth David’s Cotelettes de Porc au Cidre

 

2 T. of oil

4 boneless pork chops (about 1 inch thick)

1/2 tsp salt

1 T. of flour

1/4 tsp black pepper

1/2 cup hard cider (you could use regular apple cider, but not apple juice)

1/4 cup water

1 clove of garlic, crushed

1 sprig of fresh rosemary

1 tsp capers

 

Preheat the oven to 325 degrees. Heat the oil in a pan and brown the chops (that you have sprinkled with salt) on each side. Take them out and add the flour to the pan. Stirring with a whisk, let the flour turn golden. When it is smooth, add the cider and the water and cook for 2 to 3 minutes. Put the chops back in the sauce, and add the pepper, the garlic and the rosemary. Cover the pan and put it in the oven for 30 minutes (if your pork is thinner or your oven hotter, you’ll need less time – this is just a guideline). Five minutes before serving, add the capers to the sauce.

Pastina for Toddler

Pastina for Toddler

Pastina for Toddler

 

2-3 T. small soup pasta (my favorite brand is DeCecco)

4 grape or cherry tomatoes, quartered

Olive oil

Grated Parmesan cheese

 

In a small saucepan, bring an inch of water to the boil with a small pinch of salt. When the water is boiling, add the soup pasta and the quartered tomatoes and cook until the pasta is done. Spoon the pasta, tomatoes and a little bit of the cooking liquid into a serving bowl. Drizzle with a little olive oil and top with a little grated cheese. Serve. Variation with 1 very fresh egg: When the pasta is finished cooking, turn off the heat under the pot and crack the egg into the pasta. Stir the egg until it is cooked and transformed into custardy shreds. Pour the contents of the pot into a serving bowl, top with olive oil and cheese and serve. Nota bene: Make sure to really only use the amount of water that you want to serve, if using the egg. Once the egg is stirred into the pot, you can’t reduce the amount of liquid in the pot.

Cardamom Pistachio Cookies

Cardamom Pistachio Cookies

Cardamom Pistachio Cookies

 

1 cup (2 sticks) unsalted butter, chilled

1/2 cup superfine sugar

1 tsp. vanilla extract

2 egg yolks

2 cups flour

1/2 tsp. salt

1 tsp. cardamom seeds, crushed using a mortar and pestle

1/4 cup sparkling decorative sugar

1/4 cup chopped pistachio nuts

 

Heat the oven to 375 degrees. Using an electric mixer, cream the butter until smooth. Add the sugar and beat for one minute. Add the vanilla extract and egg yolks and beat an additional minute. Sift together the flour and salt. Spoon the flour mixture into the butter mixture and add the cardamom. Beat on low speed, then increase to medium and mix until the batter is combined. Spoon the dough into a cookie press and press out onto ungreased baking sheets. Or roll the dough into a log, wrap in parchment paper and chill for two hours before slicing into rounds and arranging evenly onto the cookie sheets. In a small bowl, combine the sparkling sugar and the pistachio nuts, then sprinkle some on each cookie. Bake just until the edges of the cookies start to turn a pale golden color, about 8 to 10 minutes. Let the cookies cool on the baking sheet, then remove carefully to a wire rack. The cookies will firm up as they cool. When they are completely cool, store in an airtight container. They may be kept frozen up to two months.

Peach Rosemary Glaze

Peach Rosemary Glaze

Peach Rosemary Glaze

 

4 pounds/1.8 kg yellow peaches, peeled, pitted, and diced (about 6 cups)

2 cups/680 g honey

Grated zest and juice of 1 lemon

1 T. minced fresh rosemary

1/2 tsp. kosher salt

 

Prepare a boiling water bath and 5 half-pint/250 ml jars. In a large, nonreactive pot, combine the peaches, honey, and lemon zest and juice. Give the contents of the pot a good stir to help integrate the peaches and honey. Place the pot over high heat and bring to a rolling boil, then lower the heat to medium-high. Cook for 15 to 20 minutes, stirring regularly, until the liquid thickens and the peaches turn a dusky rose color.

Remove the pot from the heat and puree the peaches into a thick glaze, using an immersion blender. Stir in the rosemary and salt. Funnel the glaze into the prepared jars, leaving 1/2 inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes. note: You can vary the flavors you include. I’ve made batches with both fresh thyme leaves and red pepper

flakes to delicious results.

One Pot Pantry Pasta

One Pot Pantry Pasta

One Pot Pantry Pasta

 

1 pound dried pasta like spaghetti or linguine

2 cups cubed sweet potatoes or winter squash, cubed, or 2 bell peppers, diced

1 red, white, or yellow onion, thinly sliced

2 cups cherry tomatoes

2 cups fresh basil, or greens spinach or kale, chopped

3 cloves garlic, thinly sliced

2 T. olive oil

1 tsp. salt

1/2 tsp. black pepper

4 cups water

1/4 cup Parmesan cheese, grated

 

Add all of the ingredients except for the cheese into a large pot or Dutch oven. Turn heat to high. Allow the mixture to boil, about 9-12 minutes, stirring often. (This will help the pasta from sticking.) Reduce to a simmer for an additional 10-15 minutes. As the liquid evaporates, the starch from the pasta will thicken the “sauce.” When everything is cooked to your liking, turn off heat and sprinkle in the cheese. Stir to combine and serve immediately. Enjoy!

Pumpkin Whipped Cream

Pumpkin Whipped Cream

Pumpkin Whipped Cream

 

1 cup heavy whipping cream, very cold

1/4-1/2 cup powdered sugar (to taste)

1 tsp. pumpkin pie spice

1 tsp. pure vanilla extract

1 pinch salt

1/2 cup pumpkin puree

 

Chill a large mixing bowl and the beaters of an electric mixer in the freezer for about 15-20 minutes. Pour the cold, heavy whipping cream into the chilled bowl. Add the powdered sugar, pumpkin spice, vanilla, and salt and whip on medium speed until medium peaks form, about 1-3 minutes. Add the pumpkin puree and continue whipping until the mixture forms stiff peaks. Be careful not to over-whip. Taste and adjust sweetness and spices as desired. Use immediately as a topping for pies, cakes, hot drinks, or other fall desserts.

Apple Bacon Cobbler

Apple Bacon Cobbler

Apple Bacon Cobbler

 

4-5 Slices of bacon

¼ cup (1/2 stick) butter

6 cups of sliced apples (any variety you have on hand)

1 cup apple juice, apple cider or water

1 tsp cinnamon

¼ tsp. fresh grated nutmeg

1-1/2 cup sugar (divided)

1-1/2 cup all-purpose flour

1 T. baking powder

½ tsp. salt

1-1/2 cup Buttermilk (regular milk will work too)

 

Preheat oven to 350 degrees. Choose a cake or lasagna pan that you want to serve your cobbler in. Place your bacon in this pan and throw it in the oven to start cooking while you do the next step. Mix together apples, juice, ½ cup sugar, cinnamon and spices in a pot. Bring to a boil on medium-high heat and cook for about 10 minutes. Add more liquid if needed, you want this a little on the soupy side. Check on the bacon and remove the pan when the bacon is done. Chop bacon into small pieces and throw it in the pot with the apples. Leave the bacon grease in the pan! Add ½ stick of butter to the pan and throw it back into the oven to melt. In a separate bowl, mix 1 cup sugar, Bisquick and buttermilk (throw in a little extra cinnamon if you are feeling wild!) Now, we are ready for the assembly, which is really the important part. Remove the pan containing the bacon grease and butter from the oven. Pour the batter over the happy pork-fat mixture. Spoon the apple-bacon mixture gently over the batter and then pour any remaining batter over the top. The key is to let this cobbler mix together on its own for layers of salty-sweet goodness. Bake at 350 for approximately 30 minutes, or until the top is golden brown.

Herb Crusted Pork Tenderloin w Cranberry Chutney

Herb Crusted Pork Tenderloin w Cranberry Chutney

Herb Crusted Pork Tenderloin w Cranberry Chutney

 

1 pork tenderloin

1 egg white

½ cup almond flour

1 tsp. dried sage

1 tsp. dried thyme

Salt and pepper

 

3 shallots, coarsely chopped

1 T. avocado oil

1 (12-oz) bag fresh cranberries

1/2 cup coconut sugar

3/4 cup orange juice

1 T. apple cider vinegar

1/2 tsp. salt

1/2 tsp. black pepper

 

Preheat the oven to 400 degrees. Whip an egg white in a bowl until slightly frothy. Place the pork tenderloin in the bowl with the egg white and toss to coat the pork. Dump out the excess egg. In a small bowl combine almond flour, sage, thyme, salt and pepper. Power almond flour mixture over pork and pat it down to coat. Place a large skillet over high heat and add oil. Once pan is hot, add pork and cook for about 2 minutes on each side or until lightly browned. Then transfer pork to a foil lined baking sheet. Bake for 20 minutes, then remove and tent with more foil. Let sit for 10 minutes so juices rest. While the pork is cooking start your chutney. In a medium sized saucepan add shallots and oil and cook for 5 minutes or until shallots are translucent. Then add cranberries, coconut sugar, orange juice and apple cider vinegar to the pan. Cook on medium high until cranberries start to burst and sauce thickens, about 10-15 minutes. Then season to taste and add a T. more coconut sugar if it is too tart for you. Enjoy!

Pasta con le Sarde

Pasta con le Sarde

Pasta con le Sarde

 

½ cup currants

¼ tsp. red-pepper flakes

½ cup dry white wine

1 T. butter

½ cup unseasoned dry bread crumbs

½ cup plus 6 T. extra-virgin olive oil

1 medium onion, finely chopped

2 small cloves garlic, minced

1 pound fennel, bulb finely chopped, fronds chopped and reserved

1 T. fennel seeds, crushed

Salt

1 pound canned sardines

1 pound bucatini pasta

½ cup pine nuts, toasted

¼ cup capers, rinsed

Freshly ground black pepper

 

Bring a large pot of water to a boil. Combine the currants, red-pepper flakes and wine in a bowl; set aside. In a small sauté pan, melt the butter. Add the bread crumbs and cook, stirring, until golden brown. Transfer to a bowl, stir in 2 T. of the olive oil and set aside. In a heavy skillet, heat ½ cup olive oil over medium-low heat. When hot, add the onion, garlic, fennel bulb and fennel seeds. Season with salt. Cook, stirring occasionally, until the fennel is tender, about 25 minutes. Add the wine mixture and the sardines, breaking them into pieces with a fork. Bring to a boil and gently simmer for 10 minutes. Add enough salt to the boiling water so that it tastes salty. Boil the bucatini until al dente, 6 to 8 minutes; strain. Return the pasta to the pasta pot and set over low heat. Fold in the fennel-sardine mixture. Toss in the remaining 4 T. olive oil. Add 3/4 of the fennel fronds, the pine nuts, the capers and a quarter of the bread crumbs. Season to taste with salt and pepper. Divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each. Serve immediately.

Rice Noodles with Chicken

Rice Noodles with Chicken

Rice Noodles with Chicken

 

1/3 pound rice noodles

1/4 cup canola or corn oil

1/3 pound boneless chicken, shredded or diced small

1/2 to 1 cup bean sprouts

1/2 cup snow peas, slivered

1/2 cup shiitake mushroom caps, sliced

2 T. fish sauce

2 T. soy sauce

2 T. rice wine or white wine

1 egg, lightly beaten

3 or 4 scallions, trimmed and slivered, for garnish

 

Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises. Put all but a T. of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn’t cook through. Remove with slotted spoon. Add bean sprouts, peas and shiitakes. Sitr until wilted and beginning to brown. Add sauces and wine. Remove from the pan. Drain noodles and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly, until all are mixed together and hot. Garnish with scallions and serve.