Apple Butter
from Dawn's Recipes
5 or 6 pounds of apples, or enough to fill slow cooker
2 1/2 c. light brown sugar
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
zest and juice from 1 small orange
1. In a small bowl, combine the sugar and spices.
2. Core and quarter the apples. Do not peel them.
3. Lightly grease the inside of the slow cooker.
4. Alternate layering the apples and sugar mixture in the slow cooker. Pour the orange juice and zest on top.
5. Cover and cook on low for 10 to 12 hours.
6. Working in batches, puree the mixture in a blender until smooth. Or use an immersion blender directly in the slow cooker.
7. If you want the consistency of the apple butter to be a little thicker, cook an additional 30 to 60 minutes with the lid off. Keep an eye on it and stir occasionally to prevent scorching.
Can be stored in airtight containers in the refrigerator for up to 2 months or in the freezer for 3 months.
Toffee
from my mother
2 sticks butter
1/2 tsp. salt (if using unsalted butter only)
1 c. sugar
3 Tbsp. water
milk chocolate or semi-sweet chocolate chips or bars broken into small pieces
finely chopped nuts (walnuts, pecans, or almonds)
Prepare two pie plates or one 9x13 dish. Set aside. In a heavy-bottomed large pot, add butter, salt (if using), sugar, and water. Cook on medium high heat and stir constantly. Cook until the mixture turns the color of a brown paper sack or reaches 300 degrees on a candy thermometer , but at the first sign of smoke or dark brown streaks, remove from heat. Immediately pour half of the mixture over each pie plate or all of the mixture in the 9x13 dish. Top with chocolate and all to sit for a few minutes until the chocolate is melted and spreadable. Spread the chocolate evenly over the toffee. Top with chopped nuts. Let cool completely. Use a butter knife to break apart into bite-size pieces of toffee.
Alternate method for double sided toffee: line a 9x13 dish with parchment paper and one other similar (or larger) sized dish (like a cookie sheet or another 9x13 pan). Follow all steps up to letting the toffee cool. As soon as you can after topping the toffee with chocolate and nuts, flip the pan over onto the second parchment lined dish. Add more chocolate, allow it to melt, spread it evenly, and top with more nuts. Let cool completely. Use a butter knife to break apart into bite-size pieces of toffee.
Lemon Fritters
adapted from Tartelette
1 -2 cups canola oil
1 cup sugar
zest and juice of one lemon
2 eggs
2 c. all-purpose flour
1 teaspoon baking powder
3/4 cup milk
Heat oil in medium large cast iron pan (or other heavy pan) until temperature reaches 375F.
In a large bowl, whisk the sugar, lemon zest, juice and eggs until well blended. Add the flour and baking powder, along with the milk. Mix well until the mixture is smooth. Drop by large spoonfuls into the hot oil. Do not over crowd the pan or it will lower the heat too much and you will end up with soggy fritters. Let cook for 2 minutes on each side. Drain on paper towels and sprinkle with powdered sugar. Makes about 20 to 30 small fritters.
Popcorn
popcorn
1 Tbsp. canola oil or ghee
1-2 Tbsp. unsalted butter, melted
fine sea salt, to taste
Get out a large bowl and place it near the stove. Heat canola oil in a large pot. Add one kernel and wait for it to pop. Once it does, carefully remove it from the pot. Add enough popcorn to cover the bottom of the pot in a single layer. Quickly cover it with a lid. Using a potholder, carefully hold the lid on the pot and shake it every 10 seconds or so. Keep shaking until the popping stops or almost stops. Remove from heat and pour into large bowl. Pour on melted butter and salt, and mix to combine.
Lemon Crinkle Cookies
from Lauren's Latest
1/2 c. butter, softened
1 c. granulated sugar
1/2 tsp. vanilla extract
1 whole egg
1 tsp. lemon zest
1 Tbsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. baking powder
1/2 tsp. baking soda
1 1/2 c. all-purpose flour
1/2 c. powdered sugar
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.
Glazed Cranberry and Ginger Loaf
adapted from Cookin Canuck
Bread:
1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
8 tbsp (1 stick) unsalted butter, softened
1 1/3 cups granulated sugar
1 tbsp grated lemon zest
3 large eggs
1/4 cup plus 1 tbsp whole milk
1 cup fresh or frozen cranberries, picked over
1/4 cup finely chopped crystallized ginger
Glaze:
3/4 cup powdered (confectioner's) sugar
4 1/2 tsp fresh lemon juice
1/2 tsp grated lemon zest
Pinch salt
For the bread, preheat oven to 325 degrees F. Grease a 8 1/2- by 4 1/2-inch loaf pan with butter or cooking spray.
In a medium bowl, whisk together flour, baking powder and salt. In the bowl of a stand mixer (or a large bowl, using a hand mixer) set on a medium speed, beat together butter, sugar and lemon zest until light and fluffy, 4 to 5 minutes. Add eggs, one at a time, beating to combine after each addition.
Turn the mixer to low and gradually add the flour mixture and milk. Beat until just combined. Take care not to overbeat or the bread will be tough.
Remove the bowl from the mixer and, using a rubber spatula, stir in the cranberries and chopped crystallized ginger.
Pour the batter into prepared pan and level with a spatula. Bake until a toothpick inserted in the center comes out with only a few crumbs attached, 60 to 70 minutes. Let the bread sit in the pan for 10 minutes.
Run a knife around the outside and turn the pan upside down to release the bread. Let cool on a wire rack for 1 hour, then glaze.
For the glaze: In a medium bowl, whisk together powdered sugar, lemon juice and zest, and salt until combined. Drizzle over cooled quick bread.
Cranberry Muffins
adapted from Alice
2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 c butter, softened
1 c brown sugar or coconut sugar
2 eggs, room temperature
1 tsp vanilla
1 c sour cream or plain yogurt
1 c fresh cranberries, rinsed and dried
raw sugar for topping
Preheat oven to 375F.
Combine flour, baking powder, baking soda, cinnamon and salt by whisking. Set aside.
Cream butter and sugar using a mixer. Add eggs and vanilla to creamed butter and sugar; blend well, scraping sides of bowl. Fold in sour cream. Fold in flour mixture. Fold in cranberries.
Use an ice cream scoop or a 1/4 cup measure to fill 14-16 paper lined muffin tins. Sprinkle tops of unbaked muffins with raw sugar and bake for 18-20 minutes.
Black Bean Tortilla Bake
adapted from Better Homes and Gardens New Cookbook
splash olive oil
1 c. chopped onion (1 large)
1 clove garlic, minced
3/4 c. chopped green pepper (1 large)
1 14-1/2-oz. can tomatoes, undrained and cut up
1/2 c. bottled picante sauce or green salsa
1 tsp. ground cumin
1 15-oz can black beans, rinsed and drained (or 2 c. home-cooked beans)
6 6-inch corn tortillas
1 c. shredded Monterey Jack cheese
optional garnishes:
1 medium tomato, chopped
1 c. shredded lettuce
sliced green onions
sliced pitted black olives
sour cream
In a large skillet, heat olive oil over medium heat. Add onion and garlic. Saute for a few minutes and add green pepper. Saute a few minutes more. Add undrained tomatoes, picante sauce, and cumin. Bring to boiling and stir in beans. Reduce heat to medium-low and let simmer for 5 minutes.
Spread one-third bean mixture over the bottom of an 8x8-inch square pan. Top with 3 tortillas, overlapping as necessary or tearing into pieces to more evenly cover the beans. Add half the cheese. Add another one-third of the bean mixture; top with remaining 3 tortillas. Add the remaining bean mixture and sprinkle with remaining cheese.
Bake, covered with foil, in a 350 oven for 20 minutes. Remove the foil and bake another 10 minutes. Serve warm with some or all of the optional garnishes.
Mexican Wedding Cookies
from Ready for Dessert by David Lebovitz
1 c. unsalted butter, at room temperature
1/2 c. granulated sugar
1 tsp. vanilla extract
2 1/4 c. all-purpose flour
big pinch of salt
1 tsp. water
1 c. pecans, toasted and finely chopped
powdered sugar, for coating the cookies
Position the racks in the upper and lower thirds in the oven; preheat the oven to 350. Line 2 baking sheets with parchment paper or silicone mats.
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, granulated sugar and vanilla on medium speed just until smooth. Stir in half of the flour and the salt, then add the water. Mix in the remaining flour and the chopped pecans.
Using your hands, form the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheets.
Bake, rotating the sheets midway through baking, until the cookies feel almost, but not quite, firm, about 15 minutes. Let cool completely on the baking sheets.
Sift some powdered sugar into a bowl. Toss the cooled cookies a few at a time in the sugar until completely coated with a thick layer (there is relatively little sugar in the cookie dough, so be generous when coating them).
Storage: The dough can be frozen for up to 1 month. Store the baked and sugar-coated cookies in an airtight container for up to 5 days.
Pumpkin Bread with Chocolate Chips
from Paige B
3 eggs, well beaten
1 1/2 c. sugar
1 1/4 c. pumpkin
1 c. oil
2 1/4 c. flour
3/4 tsp. baking soda
3/4 tsp. salt
2 1/4 tsp. cinnamon
3/4 tsp. nutmeg
3/4 tsp. cloves
1/2 tsp. ground ginger
2/3 c. chocolate chips
Cream eggs and sugar and until fluffy. Add pumpkin and oil and mix. Sift together dry ingredients and mix with pumpkin mixture. Fold in chocolate chips. Divide evenly between 2 loaf pans. Bake 45 minutes at 350 or until a toothpick inserted comes out clean. Cool for 20 minutes in the pans, loosen and remove from pans, and allow to completely cool on a wire rack.
Stuffed Grapeleaves
from Converging Cuisine
2 lbs. ground chuck or turkey
1 lb. long grain white rice
1 small onion, finely diced
1 small green pepper, finely diced
1 clove minced garlic
8 oz tomato sauce
8 oz tomato sauce or paste
salt and pepper to taste
grapeleaves
1 lemon
Mix ground chuck, rice, onion, green pepper, garlic and tomato sauce in large bowl. Season to taste with salt and pepper.
Pour in some tomato sauce enough to moisten the meat. You want the meat mixture to be slightly moist, but not so it’s so wet that it is falling apart.
Place enough grapeleaves in the bottom of a large pot to cover the bottom of the pot. This will keep the grapeleaves from sticking to the bottom of the pot and burning.
Lay out a grapeleaf with the vein side up. Cut out the protruding stem, if needed. Place a small amount of the beef and rice at the bottom 1/3 of the leaf, tuck in the sides of the leaves over the meat, and begin to roll up like a cigar.
Continue rolling the grapeleaves, and laying them in rows on the bottom of the pot, which has been lined with unfilled leaves. When the first layer of grapeleaves has lined the bottom of the pot, start the new layer in the opposite direction, so that the rows criss-cross each other. This will allow the liquid to get to all the leaves easier than it would if they were all going the same direction and packed in tightly together.
Keep rolling up all the leaves, and stacking the layers, until there are no more leaves, or no more filling, or the pot is full. Leave a few inches of empty space at the top of the pot to allow room for the liquid, the plate, and for the liquid to boil and bubble up over the leaves without spilling out of the pot.
Once you’ve got your leaves all rolled, place a plate upside down over the leaves. This will keep the leaves from floating during cooking, and coming unrolled.
In the bowl that the meat mixture was in, scoop out a 8 oz can of tomato paste and mix with enough water to cover the grapeleaves.
Pour the tomato/water mixture over the leaves until they are just covered.
Add a teaspoon or so of salt, and a squeeze of half a lemon into the pot.
Cover the pot with a lid, and bring the leaves and liquid to a boil, then reduce heat to medium, and let cook for about 30 minutes or until meat is cooked thru and rice and leaves are tender. If you have a lot of leaves, this may take longer – to test, just take out a leave from the top of the pot and taste it.
Once the leaves are cooked, remove from heat. Take out the plate, and start removing the grapeleaves with a pair of tongs, arranging them on a serving platter.
If desired, reserve the rest of the sauce from the pot, and use a little bit of it to pour over leftover leaves before reheating them.
Fennel-Arugula Salad
from Ellie Krieger
1 medium bulb fennel, thinly sliced into half-moons
5 cups arugula (5 ounces)
2 tablespoons extra-virgin olive oil
2 tablespoons orange juice
2 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
½ teaspoon finely grated orange zest
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Toss the fennel and arugula together in a large salad bowl. In a small bowl, whisk together the oil, orange juice, vinegar, shallot, orange zest, salt, and pepper. Add to the fennel and arugula and toss to coat.
Peanut Butter Cookies with Chocolate Chips
½ c. granulated sugar
½ c. packed brown sugar
½ c. butter
½ c. peanut butter (must be solid at room temp)
1 tsp. vanilla
1 egg
1 c. flour
1 tsp. baking powder
¼ tsp. salt
1 c. chocolate chips
Heat oven to 375˚. Mix sugars, butter, peanut butter, vanilla and egg in medium bowl. Stir in flour, baking powder and salt. Stir in chocolate chips.
Shape dough into 1-inch balls. Place about 3 inches apart onto ungreased cookie sheet. Press dough to ¼ thickness with fingers. Bake about 8 minutes or until edges are light brown (centers will be soft). Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
Macaroni and Cheese
from my mother
3 c. whole milk
1 small onion, quartered
1 bay leaf
2 sprigs fresh parsley
½ tsp. oregano
1 tsp. whole black peppercorns
8 oz. elbow macaroni, cooked according to package instructions, drained
6 Tbsp. butter
6 Tbsp. flour
1 lb. Cheddar cheese, 4 c. shredded
salt and Tabasco, to taste
Pour the milk into a non-reactive saucepan. Add the onion, bay leaf, parsley, oregano and peppercorns. Heat until scalded. Remove from heat and allow to sit for 30 minutes. Strain milk, return to pan and reheat to scalding.
In a heavy medium-sized saucepan, melt the butter. Stir in the flour. Cook over medium heat, stirring constantly, for 2 to 3 minutes without browning. Pour in the hot milk. Whisk until mixture bubbles and thickens. Remove from heat and stir in 3 c. of the cheese, stirring until melted. Season the cheese sauce with salt and Tabasco. Fold in the cooked macaroni.
Pour into a greased 1 ½ quart casserole dish. Top with remaining cup of cheese. Bake in the center of a preheated 350˚ oven for 25 to 30 minutes or until bubbly. Serve immediately.
Pork Chops with Kale
adapted from Dinner a Love Story
1 bunch kale
1 Tbsp. olive oil
1 garlic clove, minced
4 pork chops
salt
pepper
fennel seed
1 Tbsp. tomato paste
Wash and cut kale into 2-inch pieces. Boil for 15 minutes in salted water. Meanwhile, heat olive oil in a deep skillet. Add garlic clove and cook over low heat, just enough to flavor oil without burning, about 2 minutes. Turn heat to medium and add 4-6 pork chops (butterflied, or pounded thin) that have been salted, peppered, and sprinkled with a little fennel seed and brown for 2 minutes on each side. Using a metal measuring cup, scoop out 1 cup of hot water from the kale pot and pour into a heatproof bowl. Whisk tomato paste in the hot water then add this liquid to the pork chops. Cover skillet and simmer until pork is cooked through, about 15 minutes. In final 5 minutes, add kale to skillet, and let it drink in the liquid.
Coriander Rice
from The Fresh Fridge
1 tablespoon olive oil
1/2 large white onion, chopped
1 tablespoon coriander
1 teaspoon turmeric
2 cups long grain white rice
2 cups low-sodium chicken stock
1 teaspoon salt
1/3 cup freshly chopped parsley (or cilantro)
Coriander Rice: In a medium pot, heat oil on medium heat and add chopped onions. Saute until the onions turn translucent, about 5-6 minutes. Add coriander and turmeric and stir until well mixed for about one minute. Next add dry rice, mix in until fully coated. Then add chicken stock and salt. Bring to a boil while stirring. Cover and turn to low, cook for 20-30 minutes until rice is tender. Remove from heat and add in chopped parsley (or cilantro) and serve.
Chipotle Bean Burritos
from Tide and Thyme
2 teaspoons olive oil
2 cloves garlic, minced
1 teaspoon chile powder
2 teaspoons minced chipotle chile in adobo sauce
1 teaspoon ground cumin
1/4 teaspoon kosher salt
1/3 cup water, chicken broth, or vegetable broth
1 15-ounce can black beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
6 tablespoons fresh salsa
6 12-inch flour tortillas, warmed in microwave for 10-15 seconds
1 cup shredded cheese (cheddar, pepperjack, monterey jack, or a mixture)
1 1/2 cups chopped tomatoes
1 1/2 cups chopped romaine lettuce
6 tablespoons thinly sliced scallions
6 tablespoons sour cream
Heat the oil in a large nonstick skillet over medium heat. Add the garlic, chile powder, chipotle chile, cumin, and salt, and cook until fragrant, about 1 minute. Add the beans and broth, and bring to a boil. Reduce heat to medium-low, and allow to simmer 10 minutes. Remove from heat, stir in salsa, and mash lightly with a slotted spoon or fork.
Spoon about 1/3 cup of the bean mixture down the center of each tortilla. Top each serving with about 2 1/2 Tablespoons shredded cheese, 1/4 cup tomatoes, 1/4 cup lettuce, 1 tablespoon green onion, and 1 tablespoon sour cream. Roll tightly and serve immediately.
Gyoza (or Won Tons)
adapted from AB
1 package won ton wrappers
1 lb. ground pork, cooked through and drained (or try sauteed, crumbled tempeh)
4 leaves bok choy, finely chopped (or 2 heads of baby bok choy)
3 green onions, chopped
2 cloves garlic, minced
1 T. soy sauce
1 tsp. sesame oil
1/2 tsp. salt
1/8 tsp. pepper
small bowl of water
oil, for frying
In a large bowl, add cooked pork, bok choy, green onions, garlic, soy sauce, sesame oil, salt and pepper. Mix well.
On a clean surface, separate won ton wrappers and lay flat. Spoon a small spoonful of pork mixture into middle of a won ton wrapper. You'll get used to how much filling each wrapper can hold, and it's probably less than you think. Working in batches of 6 or so wrappers, using your finger dipped in water, wet the edges of the wrapper. Fold and seal each wrapper (the folding options are endless - start by folding in half or on the diagonal, then gather up the outer edges in a decorative fashion). Place folded won tons under a damp cloth or paper towel on a plate.
If making won ton soup, skip the rest of the directions.
Heat 1-2 T of oil in a heavy frying pan over medium-high heat. Place completed won tons in hot oil and fry on both sides until nice and brown. Serve immediately with rice and a sauce made of soy, sauce, rice wine vinegar, and a little water.
Or check out this method for cooking won tons. I'm going to try this next time.
Won Ton Soup
half a recipe for won tons (above)
2 cloves garlic, minced
1/2 Tbsp. grated ginger
8 cups chicken broth
2 T soy sauce
3 quarts boiling water
thinly sliced carrots
sliced spinach or shredded bok choy
thinly sliced green onions
hot cooked rice
soy sauce
sesame oil
Heat a saucepan over medium heat. Add a splash of oil and garlic and ginger. Stir-fry for 1 minute or until fragrant. Add the chicken broth and raise heat to high until boiling. Add carrots and spinach or bok choy and cook 2 minutes. Meanwhile, drop filled won tons, 15 to 20 at a time, in 3 quarts of boiling water. After they rise to surface, simmer 4 minutes. Drain won tons and place a scoop of rice and several won tons in individual soup bowls. Ladle hot broth and vegetables over won tons. Garnish with green onions and season with soy sauce and sesame oil, if desired.
Teriyaki Chicken
adapted from The Fresh Fridge
6-8 boneless, skinless chicken tenders or 4 boneless, skinless chicken thighs
1/4 cup low-sodium soy sauce
1/4 cup vegetable oil
2 tablespoons hoisin sauce
2 tablespoons white distilled vinegar
2 tablespoons sriracha hot sauce
2 cloves garlic, minced
1/4 teaspoon pepper
Prepare marinade by mixing all ingredients. Pound chicken thighs, if using, with a mallet to thin them out a little and tenderize them. Place prepared marinade and chicken into a ziploc bag and refrigerate a few hours up to overnight. Heat cast iron skillet over medium heat and cook chicken for 5-7 minutes per side, until cooked through.
General Tso’s Chicken
adapted from Appetite for China
1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes
1 1/2 cups cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes
2 cloves garlic, minced
1 teaspoon white sesame seeds, for garnish
Scallions, green parts thinly sliced, for garnish
Marinade:
1 tablespoons soy sauce
2 egg whites
Sauce:
1/4 cup chicken stock, or substitute water
1 1/2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon hoisin sauce
1 teaspoon chili paste
1 teaspoons sesame oil
1 tablespoon sugar
1 teaspoon cornstarch
1. Prepare the marinade: In a large bowl, combine the soy sauce and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.
2. Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.
3. In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.
4. Heat 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
5. Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.
6. Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.
7. Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.
Flat Bread
from Mel's Kitchen Cafe
*Makes about 8-9 breads
3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour or white whole wheat flour
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes (I used potato flakes)
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*
Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir until smooth. Lightly cover the bowl or bucket and set the mixture aside for 30 minutes.
In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the slightly cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. It may look like the flour/salt/oil/yeast mixture will never absorb into the boiling water/flour mixture. It will, I promise, but you may need to take it out of your electric mixer, if using one, and knead the flour in by hand or add it very gradually into your electric mixer.
Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it’s not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don’t be worried – just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).
Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn’t dry out), until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
*This recipe works best with instant yeast because it dissolves during the kneading process, so you don’t have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It’ll be somewhat “slippery” at first, but will knead in and eventually become smooth.
Steak with Roasted Corn Salsa
adapted from Epicurious
3 cups fresh corn (about 3 ears)
4 scallions, white and green parts thinly sliced separately
2 tablespoons unsalted butter
2 garlic cloves, minced
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
2 plum tomatoes, finely diced
1 to 2 fresh jalapeño chiles, finely diced (including seeds)
1 (2-pound) trimmed boneless sirloin steak, about 1 1/2 inches thick
1/4 cup finely chopped fresh cilantro
Make corn salsa:
Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl.
Cook white part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and jalapeños.
Grill steak:
Combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak. Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18 to 20 minutes total for medium-rare. (Non grill method: heat a cast iron skillet on medium high heat. Add a splash of olive oil. Cook each side of the steak for a few minutes until 130°F.) Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing.
While steak is standing, reheat corn mixture over moderate heat, stirring occasionally. Stir in cilantro and scallion greens.
Spoon corn on top of sliced steak and pour over any accumulated juices.
Mediterranean Eggplant and Barley Salad
from Gourmet, September 2006 but found through Smitten Kitchen
Makes 4 (main course) or 8 (side dish) servings
1 1/2 lb eggplant, cut into 1/2-inch cubes
3/4 lb zucchini, cut into 1/2-inch cubes
10 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium vegetable or chicken broth (1 3/4 cups)
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sugar
1/2 lb cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices
Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
Cook barley: Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
Make dressing and assemble salad: Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.
Do ahead: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.
Sauteed Zucchini
zucchini
olive oil
garlic, minced
coarse salt
freshly ground black pepper
Slice zucchini into half-inch thick slices, and if desired, in half to form semi-circles. Sprinkle with salt and pepper.
Heat a splash of olive oil over medium heat in a large skillet. Add minced garlic and spread in pan. Add zucchini in a single layer, seasoned side down. Depending on how much zucchini you have, you may need to work in batches. Sprinkle the other side with more salt and pepper. Let saute for a few minutes, until golden brown. Flip over and cook the other side until golden brown. Remove from pan and serve.
Peach Salsa
6 peaches, peeled pitted and diced (about 1 1/2 cups)
1 medium sized red bell pepper, seeded and diced (about 1 cup)
1 cup loosley packed cilantro, chopped
1/4 cup finely diced red onion
1 jalapeno, seeded and finely diced
1 clove garlic, minced
1-2 limes, juiced
1/2 teaspoon salt
Combine all ingredients. Serve with tortilla chips.
Light Syrup
syrup yield: 6 cups (1.5 L)
2 1/4 cups (550 mL) granulated sugar
5 1/4 cups (1.3 L) water
In a stainless steel saucepan, combine sugar and water. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to low and keep warm until needed, taking care not to boil the syrup down.
Peaches in Syrup
Makes about eight pint (500 mL) jars or four quart (1 L) jars
8-12 lbs (3.6-5.5 kg) peaches, peeled, halved, pitted, treated to prevent browning and drained
1 batch hot syrup
Raw pack method:
1. Prepare canner, jars and lids.
2. Pack peaches, cavity side down and overlapping layers, into hot jars to within a generous 1/2 inch (1 cm) of top of jar. Ladle hot syrup into jar to cover peaches, leaving 1/2 inch (1 cm) headspace. Remove air bubbles and adjust headspace if necessary, by adding hot syrup. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
3. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint (50 mL) jars for 25 minutes (30 minutes in my case) and quart (1 L) jars for 30 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Peach Butter
Makes about eight 8-oz (250mL) jars or four pint (500 mL) jars
4 1/2 lbs (2 kg) peaches, peeled, pitted and coarsely chopped
1/2 cup (125 mL) water
grated zest and juice of 1 lemon
4 cups (1L) granulated sugar
1. In a large stainless steel saucepan, combine peaches, water and lemon zest and juice. Brint to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until peaches are soft, about 20 minutes.
2. Working in batches, transfer peach mixture to a food mill or a food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy. Measure 8 cups (2 L) of peach puree.
3. In a clean large stainless steel saucepan, combine peach puree and sugar. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds its shape on a spoon.
4. Meanwhile, prepare canner, jars and lids.
5. Ladle hot butter into hot jars, leaving 1/4 inch (0.5 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot butter. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
6. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. (15 minutes in my case.) Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Ten-Grain Milk Bread
adapted from Une Deux Senses
1 1/4 cups whole wheat flour
1 cup bread flour
1/2 cup 10-grain cereal mix, plus more for topping
3 tbsp. honey
1/2 tsp. salt
2 tsp. instant yeast
1 large egg
1/2 cup buttermilk (can substitute regular milk)
120 g. tangzhong (about 1/2 of the mixture below)
3 tbsp. butter, cut into small pieces, at room temperature
For the tangzhong:
1/3 cup bread flour
1 cup water
To make the tangzhong, mix the flour and water together and whisk until it is completely dissolved and there are no lumps. Pour into a small saucepan and heat over medium heat. Begin stirring constantly as the mixture heats up - it will begin to thicken. When the temperature of the mixture reaches 150 F, turn off the stove and remove it from the stove to let it cool.
In the bowl of a stand up mixer, combine the flours, cereal mix, salt, and yeast and mix. In a large liquid measuring cup, combine the milk, egg, honey and tangzhong and mix very well. Form a well in the center of the dry ingredients, then pour the wet ingredients into the center. Fit the mixer with the hook attachment and begin mixing on medium speed until the dough comes together, then add the butter in and continue kneading. Knead until the dough is smooth, not too sticky on the surface and elastic, about 18 - 20 minutes (but each mixer varies). When ready, you should be able to take a chunk of the dough and stretch it to a very thin membrane before if breaks. When it does break it should form a circle. Remove the dough from the mixer and knead into a ball. Take a large bowl, grease it with oil, then place the dough into the bowl and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes.
Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Begin rolling up the dough along the wide/ long side of the rectangle so you end up with a long skinny roll rather than a short and fat one. Place it into a 9x5" bread pan lined with parchment paper. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush on top. Sprinkle more ten-grain cereal to cover the top of the loaf. Bake at 325 F for 30 minutes or until golden brown.
The ALT Sandwich
adapted from Sweet Potato Chronicles
4 basil leaves, torn
1 avocado, pitted and mashed
1 teaspoon lemon juice
1 tomato, sliced
1 teaspoon olive oil
2 pieces of lettuce
4 pieces of multi-grain bread, toasted
sea salt
freshly ground black pepper
Makes two sandwiches.
Coat tomato slices with olive oil and sprinkle with sea salt and pepper. Let stand.
Meanwhile, mash avocado in a medium bowl, and then add lemon juice, torn basil, and salt and pepper. Mix until smooth.
Toast bread and then spread about half of the avocado mix onto the bread. Finish by adding tomato slices and a piece of lettuce.
Confetti Orzo Salad with Chicken
adapted from Anderson Farmer's Market
1 pound orzo, cooked according to package directions
corn from 5 ears of corn, cut off the cob
6 small or 2 large zucchini diced
1 sweet red pepper diced
1 jalapeno minced
1 red onion chopped
1 cup basil torn
4 ounces feta cheese
2 chicken breasts
salt and pepper
Dressing
1/4 cup olive oil
juice of three lemons
1 Tablespoon lemon zest
salt and pepper
Prepare dressing by combining ingredients and whisking. Set aside.
Sprinkle zucchini with salt and let sit for 15 minutes, rinse.
Meanwhile, pound chicken breast slightly to create a thinner, even thickness. Sprinkle with salt and pepper. Heat a skillet over medium heat and coat with olive oil. Saute the chicken for a few minutes on each side, until cooked through. Remove from pan.
In large skillet (can use the pan from the chicken), heat 2 tablespoons olive oil over medium-high heat. Add zucchini and corn and saute for a few minutes, only until tender. Remove from heat.
Dice cooked chicken into bite-sized pieces. Mix corn and zucchini with cooked chicken, cooked orzo, red pepper, onion, basil and jalapeno. Toss with dressing and crumble feta over top.
Can be stored in airtight container for 2 days in refrigerator.
Mini Cheesecakes with Fruit Topping
2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar
3 8-oz. pkg. cream cheese, softened
1/2 tsp. grated lemon peel
1 slightly beaten egg yolk
1/4 tsp. vanilla
1 c. sugar
2 Tbsp. flour
1/4 tsp. salt
2 eggs
1 egg yolk
1/4 c. milk
Line two standard-size muffin tins with paper liners. Set aside.
For crust, combine graham cracker crumbs, melted butter, and 1/3 c. sugar. Spoon a heaping tablespoon of crust into each muffin cup. Pat and pack down the crust to evenly cover the bottom of the cup. Set aside.
For filling, in a large mixer bowl beat together softened cream cheese, lemon peel, and remaining vanilla until fluffy. Stir together 1 c. sugar, 2 Tbsp. flour, salt; gradually stir in cream cheese mixture. Add 2 eggs and 1 egg yolk all at once, beating at low speed until just combined. Stir in milk.
Spoon into prepared muffin cups just under full. Bake at 325˚ for 25-30 minutes more or till center appears set and knife comes out clean. Cool 5 minutes. Remove cheesecakes from pan and cool on a wire rack. Chill thoroughly. When ready to serve, remove paper liners and top with fruit topping of your choice.
Custard with Raspberries
adapted from Food 52
1/3 cup sugar
1 egg
1 tablespoon flour
2 teaspoons cornstarch
1 cup milk
1/2 teaspoon vanilla
4 ounces cream cheese, softened and cut into small pieces
2 cups fresh raspberries
1/4 cup brown sugar
In a medium saucepan, combine the sugar, egg, flour and cornstarch. Mix well.
Add the milk and vanilla. Stir well with a wire whisk.
Bring to a boil over medium heat, whisking constantly. Cook and stir for 5 to 7 minutes, or until the custard thickens. Pour into a bowl.
Add the cream cheese. Stir for two minutes, or until the cheese melts. Cover and refrigerate for 30 minutes, or until the custard cools.
Preheat the broiler. Pour the custard into six custard cups set on a baking sheet. Press the berries into the custard. Broil four inches from the heat for five minutes, or until the custard is golden in color.
Sprinkle with the brown sugar. Set aside for one to two minutes, or until the sugar melts. Alternately, if you want the sugar to brulée, put them back under the broiler briefly. Be sure to watch them carefully and pull them out when the sugar is bubbly, but before it burns. Let cool slightly and serve while warm.
Sichuan Green Beans
adapted from America’s Test Kitchen
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon sugar
1/2 teaspoon corn starch
1/4 teaspoon ground white pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon dry mustard
2 tablespoons vegetable oil
1 pound green beans, stem ends snapped off and cut into 2-inch pieces
1/3 - 1/2 pound ground meat (any combo of pork, beef, or turkey)
3 garlic cloves, minced
1 tablespoon minced fresh ginger
3 scallions, sliced thinly
1 teaspoon toasted sesame oil
sambal oelek (optional)
Stir together all the ingredients from the soy sauce to dry mustard. Set aside.
In a wok or large skillet, heat oil over high heat until just smoking. Add the green beans and stir-fry for a few minutes until they are crisp-tender, about 5-6 minutes. Stir frequently until there is some charring on the beans. Remove from pan and set aside.
Reduce heat to medium-high and add ground meat to the pan. Cook for a couple of minutes or until no pink remains in the meat. Add the garlic and ginger and cook until fragrant, about half a minute. Add beans then the sauce and stir until the latter has thickened, just a few seconds. Transfer to a serving bowl and add the scallions and sesame oil. Serve with a small dollop of sambal oelek over hot rice.
