>
Auntie Ann's Brisket
>
---> pressure cooker recipe:
*
same as Ann until meat is seared, then take meat out of pan.
*
1 first/ 2nd cut brisket, leave some fat on
*
wash and dry the meat.
*
cut slits with the grain and insert slivers of garlic
*
salt, pepper and paprika all over
*
dust w/ flour all over
*
Heat pot w/ some oil on high
*
sear meat on all sides
*
add onions to pan and saute for 3-4 minutes
*
add 1/2 - 1 cup water/broth to pot bring to boil / scrape bits off the bottom.
*
add carrots
*
put meat on top of veggies and bring to pressure
*
I think 1/2 cup of liquid would be fine and no trivet but need to check pressure cooker to see minimum liquid necessary for 1 hour cook.
*
put the meat on a trivet sunk down in the onions, cover bring to pressure and cook 55 minutes. Let pressure drop naturally. If fork tender continue as Ann's other wise return to pressure for 10-15 minutes, check / repeat til done.
*
garlic
*
many large onions (5-6?)
*
5-6 carrots, peeled and cut to 1-2"
*
add onions and carrots, turn heat to low and cover
*
check after 10-15 minutes and push the onions down under the meat
*
let cook for 2 hours on low, til done
*
separate onions, carrots and juice.
*
wrap meat and put in fridge.
*
next day skim fat off the juice, put onions and juice in the blender and puree.
*
put meat carrots and juice back on stove / in oven to warm
*
salt, pepper, paprica
*
serve.
*
 
>
Apple cake (Esther Hautzig)
*
oven @375 degrees
>
ingredients
*
6 apples, peeled, cored and sliced (3 cups)
*
2 cups plus 5 tablespoons flour
*
5 teaspoon cinamon
*
3 cups flour
*
3 teaspoons baking powder
*
1 teaspoon salt
*
1 cup salad oil
*
4 eggs
*
1/4 cup orange juice
*
1 tablespoon vanilla
>
instructions
*
combine apples, 5 tb of sugar and cinnamon and set aside
*
combine flour, sugar, salt, baking powder.
*
add eggs, oil, OJ and vanilla
*
mix well
*
grease pan then add 1/4 batter, 1/4 apples until it’s all in the pan.
*
try not to let the apples touch the sides of the pan.
*
cook for 1 hour and 15 minutes.
>
Apple Pie
*
9" pie pan. preheat oven to 450
>
Ingredients
*
9" pie (two crusts)
*
5-6 cups of sliced apples
*
1/2 cup brown sugar
*
1/8th teaspoon salt
*
1 tablespoon cornstarch
*
1 tablespoon lemon juice
*
1 teaspoon vanilla
*
 
>
Directions
*
slice apples
*
mix brown sugar, salt, cornstarch and stir into apples
*
add lemon juice and vanilla to apples
*
roll out crust and put in a 9" pie pan
*
 
*
add apples to pie crust, dot with butter, cover with 2nd disc of crust and crimp edges
*
prick top crust to let steam escape and sprinkle with cinamon-sugar
*
Bake at 450 for 10 minutes then reduce heat to 350 and bake until done (45 minutes to an hour in total)
>
Apple Ginger Kuchen
>
 
*
*
made by mom rosh Hashanah 2018
*
 
>
Angel Hair Pasta with Sautéed Cherry Tomatoes, Lemon & Tuna
*
http://www.finecooking.com/recipes/angel-hair-pasta-cherry-tomatoes-lemon-tuna.aspx
>
IngredientsKosher salt
*
Kosher salt
2 Tbs. extra-virgin olive oil
4 cups cherry or grape tomatoes (about 1-1/2 lb.; a mix of colors, if possible)
1 large clove garlic, minced
One 6-oz. can light tuna in oil, drained and separated into chunks
2 Tbs. minced jarred pepperoncini (about 4 medium peppers, stemmed and seeded)
1 Tbs. lightly chopped capers
1 tsp. fresh lemon juice
1 tsp. cold unsalted butter
1/2 tsp. packed, finely grated lemon zest
8 oz. dried angel hair pasta
3 Tbs. coarsely chopped fresh flat-leaf parsley
V
*
Instructions
Bring a large pot of generously salted water to a boil over high heat. Meanwhile, in an 11- to 12-inch skillet, heat the oil over medium-high heat until very hot. Add the tomatoes (be careful because the oil and juice can spatter) and cook until they begin to collapse and their juices run and start to thicken, 6 to 10 min. (If you have big, stubborn tomatoes, you may need to crush them a bit with a spatula or pierce them with a knife.) Add the garlic and cook for 30 seconds.
Remove the pan from the heat and stir in the tuna, pepperoncini, capers, lemon juice, butter, and lemon zest. Season the sauce to taste with salt and keep it warm while you cook the pasta.
Cook the pasta in the boiling water according to package directions. Drain well, arrange in individual pasta bowls, and top with the sauce and the parsley.
Serves 3-4
>
(Super Delicious) Almond Cake
>
Ingredients
*
7oz almond paste (grate on large side of box grater)
*
13 TB butter at room temperature (very mushy)
*
1/2 cup sugar
*
1/2 tsp vanilla extract
*
1 tsp almond extract
*
3 large eggs
*
1 1/2 cups sifted cake flour
*
1 tsp baking powder
*
1/2 tsp salt
*
3 TB milk
*
 
*
Preheat oven to 350º. Grease 9” round pan (doubled recipe makes a 12” round pan). Line the bottom with parchment or waxed paper and grease and flour the paper.
*
Lightly combine the milk and eggs in a medium size bowl.
*
In a mixer (can use cuisenart) combine grated almond paste, sugar, add almond and vanilla extracts and butter, beat until light and fluffy.
*
Add 1/3 of the egg mixture. Mix on low speed until the dry ingredients are moistend. then medium speed for 1 minute.
*
Add the remaining egg mixture in two batches, beating for 20 seconds after each addition, and scaring the sides of the bowl as necessary.
*
In another bowl, combine the dry ingredients (flour, salt, baking powder).
*
add half the flour mixture (flour, salt, baking powder) to the butter/egg mixture, mix 30 seconds, then add the rest of the flour and mix on low speed.
*
Spoon batter into the prepared pan and smooth the surface w/a spatula
*
 
*
Bake for 30 minutes, then cover the pan loosely w/buttered aluminum foil to prevent over browning. Cake is done when toothpick inserted in the center comes out clean (55-65 minutes).
*
 
*
When cake is done, cool in the pan on a rack for 10 minutes then turn out of the pan, onto the rack to cool the rest of the way.
*
 
*
When cake is fully cool, wrap well with plastic wrap. Keeps 3 days at room temp, 1 week in the fridge and 2 months in the freezer.
*
Serve at room temperature, dusted lightly with powdered sugar.
>
Almond milk
*
Almond Milk
I love my So Delicious unsweetened almond milk, but homemade is so easy and efficient. I soak a cup of almonds for an hour overnight, drain, put them in my Vitamix along with 3 cups of water, and blend for a few minutes on high speed until fully blended.  Strain the milk through a cheesecloth (or buy a paint strainer bag from your hardware store for a reusable “nut milk bag”), and then squeeze to release all the lovely, naturally sweet milk.
*
2nd recipe
Homemade almond milk is nothing like the store-bought, watered down stuff. It is not only healthier, as it has no added preservatives or stabilizers, it is also cheaper, we’re talking a savings of nearly 80%. If you’ve not made almond milk before, it’s super simple. Measure out one cup of raw almonds and put them in a jar that has a lid. Cover almonds with cold filtered water, put the lid on and let soak overnight, about 8-12 hours. Rinse soaked almonds and place in a high-powered blender along with four cups of cold filtered water. Process on highest speed for three minutes. Line a fine mesh sieve with an old (clean) t-shirt or kitchen linen towel and strain almond milk into a bowl. Squeeze out all the almond milk and discard the pulp.
*
 
>
Artichoke, mushroom & spinach Lasagna
*
Bon Appétit, February 2002
>
Béchamel sauce
*
4 1/2 tablespoons butter
4 1/2 tablespoons all purpose flour
4 1/2 cups whole milk
2 1/2 cups freshly grated Parmesan cheese (about 7 1/2 ounces)
Ground nutmeg
>
Filling
*
2 large bags spinach
*
2 tablespoons (1/4 stick) butter
1 pound mushrooms +, sliced
3 garlic cloves, minced
2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped
1 cup dry vermouth ---> xx / I don't use this
*
1 9-ounce package oven-ready (no-boil) lasagna noodles
*
1 pound whole-milk mozzarella cheese, thinly sliced --> I use low moisture shredded for this
>
For béchamel sauce:
*
Melt butter in heavy medium saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2 cups Parmesan. Season to taste with salt, pepper, and ground nutmeg.
>
For filling:
*
Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and vermouth, if using. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper.
*
In a separate pan cook spinach, drain excess liquid and season to taste with salt and pepper.
>
Assembly
*
Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over. Spoon 2/3 cup béchamel sauce over. Top béchamel with 1/4 of mozzarella.
Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel. Sprinkle with remaining Parmesan. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
>
Cooking
*
Preheat oven to 350°F. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled). Remove foil. Increase temperature to 450°F. Bake lasagna until golden on top, about 10 minutes longer.
*
 
>
Balsamic Rhubarb Compote
*
Balsamic Rhubarb Compote Gourmet | April 1995
3 tablespoons balsamic vinegar
2/3 cup sugar
3/4 teaspoon grated peeled fresh gingerroot
2 fresh rhubarb stalks, leaves discarded, ends trimmed, and stalks cut crosswise into 1/4-inch-thick slices, or 2 cups frozen sliced rhubarb, thawed, reserving liquid
In a saucepan simmer vinegar with sugar and gingerroot, stirring, until sugar is dissolved and stir in rhubarb (with reserved liquid if using frozen).If using fresh rhubarb, simmer until crisp-tender, about 1 minute, and transfer with a slotted spoon to a bowl. If using frozen, as soon as mixture returns to a simmer transfer rhubarb with slotted spoon to bowl. Simmer liquid until thickened slightly, about 5 minutes, and remove pan from heat.
Stir in rhubarb. Serve compote warm or at room temperature.
*
makes >1 8oz jar
*
 
>
Banana cake
*
1 cup suger
*
1/4 tsp salt (if using unsalted butter)
*
1/4 lb butter
*
2 eggs
>
Sift together:
*
1 1/2 cups flour
*
1 teaspoon baking soda
*
1 teaspoon baking powder
*
1 tsp vanilla
*
1/2 cup sour cream
*
2 bananas
*
Cream butter and sugar, add rest of ingredients in order. Bake in buttered& floured pan.
*
375 1hr for loaf pan or 350 for 50 min for square pan or ring mold
>
Beans and Garlic Toast in Broth
*
From NYTimes cooking, Tejal Rao
>
Ingredients
*
1 cup dried white beans
*
1 small onion
*
2 cloves garlic
*
up to 4 oz Parmesan rinds
*
2 Tb olive oil
*
1 tsp kosher salt
*
4 thick slices crusty sourdough bread
*
1 garlic clove, peeled
*
2 Tb parsley leaves, chopped
*
1 Tb marjoram leaves, chopped
*
flaky sea salt, finely grated Parmesan and freshly ground black pepper, for serving
>
Preparation
*
soak the beans, if you want. Drain and place in a pressure cooker with 5 cups water, along with beans and water, add oil, garlic, onion and parmesan rinds. Cook at high pressure for 25min, allow to de-pressurize on its own.
*
Use a spoon to fish out onion, garlic and cheese rinds; discard. Taste a couple of beans along with the broth, adjust seasoning (add salt/pepper)Broth should be opaque and slightly creamy
*
Brush both sides of each piece of bread with olive oil and place on a foil lined sheet pan. Run under broiler for 2 minutes, so that bread is crisp at the edges and nicely toasted, then flip bread and repeat. While bread is still hot, rub a garlic clove along one side of each piece, as if you were grating the garlic the bread, pushing just firmly enough for the clove to fray and dissolve slightly into the bread.
*
To assemble, place a piece of bread at the bottom of four wide , shallow bowls and ladle hot beans and broth on top. Wait a few seconds for the bread to absorb some broth, then ladle a little extra on each one, so it’s swimming. Garnish bowls generously: Drizzle olive oil all over the beans, sprinkle with herbs and flaky sea salt, cover with finely grated Parmesan and grind a little black pepper on top.
>
Best starter recipe?
>
 
*
Sourdough Home - Professor Calvel's Starter
*
0 hours (start) 0 grams
300 grams rye and
300 grams all-purpose flour
360 grams water
3 grams salt
3 grams malt powder
 www.sourdoughhome.com—professorcalvelsstarter.html
22 hours 300 grams
300 grams all-purpose flour
180 grams water
1 gram salt < 1/4 tsp
2 grams malt
 
7 hours 300 grams
300 grams all-purpose flour
180 grams water
1 gram salt
 
7 hours 300 grams
300 grams all-purpose flour
180 grams water
1 gram salt
 
6 hours 300 grams
300 grams all-purpose flour
180 grams water
1 gram salt
 
6 hours 300 grams
300 grams all-purpose flour
180 grams water
1 gram salt
 
At this point, the starter should be doubling its size between feedings, and should be sufficiently mature to use. It is one of the fastest ways I know of to start a good starter. I have tried scaling this process down, and it does not work well when cut back to 1/10th the size given here. If anyone scales this process with success, please drop me a note.
In each step after the first, 300 grams of starter are brought forward from the previous step. For the first few steps the rest of the starter should be discarded as it isn't yet stable and may not be entirely healthful. Once the starter is rising reliably, you may want to set the extra starter aside, saving it to make pizza shells, sourdough cupcakes, pancakes or other goodies.
>
Black Bean Sauce (tofu w/black bean sauce)
>
Ingredients
*
3-4 tablespoons dry fermented black beans (salted/dried/ available in asian stores)
*
small / medium onion
*
water ( 1-2 cups depending on how much sauce you want)
*
cornstarch (1 tablespoon dissolved in 1 tablespoon cold water) —> double this for 2 cups of sauce water
*
soy sauce / tamari
*
scallions chopped/ sliced
*
tofu cut into pieces or chicken/whatever you want cut to pieces
*
sauté onions and black beans in a little oil. smashing the black beans so that their flavor gets released into the oil. Do this over high heat until the onions start to soften. if the beans are particularly salty, rinse them before using them.
*
add fu / hard veggies and cook, stirring constantly.
*
When fu has browned / veggies have cooked add 1-2 cups water and let it come to a simmer.
*
Taste for flavor and add a dash of soy sauce if needed.
*
Add appropriate amount of cornstarch diluted 1:1 in cold water (1 tablespoon cornstarch plus 1 tablespoon water for each cup of water added previously).
*
Stir while the liquid comes back to a simmer. The liquid should thicken from the cornstarch as it starts to boil
*
Turn off heat, add chopped scallions and serve
*
Notes: When doing this with tofu I usually throw a tablespoon of black beans in oil, smoosh them and then add sliced fu with the heat very high. I stir to get the fu coated in the now flavored oil and then try to spread the fu out all over the wok so that it browns on one side and then flip it over to the other side. Once the fu is browned on its sides I take it out of the wok and hold it aside until just before the water for the sauce gets added. This keeps it from crumbling into tiny bits and also gives it a bit of extra flavor and texture. It also works best with high quality fu from an asian store (not the fu you find in a health food store, which often has gums/thickeners)
*
If you want to use this sauce for a watery veg (i.e. spinach) I’d do something similar to what I do with tofu; that is, I’d probably heat up 1/3 or the beans and onion, add the spinach, cook until it had released its juices and they were evaporated, dump out the spinach, add some more oil and the rest of beans and onions, sauté on high heat until beginning to soften then add back the spinach and continue on from there. This is mainly to keep the onions and black bean flavor from being overwhelmed by the spinach water flavor.
>
Brownies (Fudgy Brownies)
*
for an 8”x8” pan
V
*
Ingredients
2 oz bitter/unsweetend chocolate
1 stick salted butter or 1 stick unsalted butter plus 1/4 teaspoon salt
1 cup sugar
2 eggs
1/2 cup flour
1/2 cup chopped nuts
1 tsp vanilla
*** If you have to use a chocolate containing sugar, remove 2 oz (4.5 tablespoons) of sugar
V
*
Instructions
Melt butter and chocolate together in a heavy saucepan with low heat
remove from the heat then add other ingredients in order
Bake at 350º for 20-25 minutes…. can take up to 35 minutes for toothpick to come out clean, depending on your oven and pan.
>
Butter Cookies
*
Grandma Lilly’s butter cookies (zabar)
*
Makes about 45 cookies
>
Ingredients
*
12 ounces unsalted butter (3 sticks), softened
*
1 cup granulated sugar, plus extra for sprinkling
*
1 teaspoon vanilla extract
*
3 1/2 cups all0purpose flour
*
1/4 teaspoon salt
*
preheat oven to 350º
*
cream butter and sugar together (if using a stand mixer use the paddle attachment, not the hook or whisk)
*
add vanilla.
*
sift flour and salt and add to butter mixture.
*
Mix on low speed until dough starts to come together (don’t over mix once you’ve added the flour)
*
Turn dough out onto a floured surface and shape into a flat disk about 1 inch thick. Wrap in plastic wrap and chill for 30 minutes
*
Roll the dough out to less then 1/2 inch…. I usually roll to a little less then a 1/4 inch
*
cut with cooke cutters. Grandma lilly always punched out the cookies with a juice glass, but you can use whatever shape you want.
*
Place cookies on engrossed cookie sheet and sprinkle with extra sugar (we don’t do this)
*
Bake for 15 to 25 minutes, until the cookies just begin to show color on their edges.
*
——> we roll the cookies thin and they are usually browning by 15-18 minutes, if you roll them thicker they may take up to 25 minutes….. They are best whey just barely cooked.
*
Cool fully on wire cake and store in an airtight container / in the fridge.
>
Buttermilk
*
MAKING CULTURED BUTTERMILK FROM SCRATCH
1. Allow a cup of filtered fresh raw milk to sit covered at room temperature until it has clabbered (usually several days).
2. Place 1/4 cup of the clabbered milk in a pint mason jar, add a cupof fresh milk (does not have to be raw at this point), cover, shake to mix, allow to sit at room temperature until clabbered.
3. Repeat this transfer of sub-culturing several more times until the milk dependably clabbers in 24 hours.  Taste a small amount to confirm that it is tart, thickened, and has no off flavors. It should taste tart not bitter, for instance.
4. To then make a quart of buttermilk with this culture, add 6 ounces of  the buttermilk to a quart jar, fill with fresh milk, cover, shake to mix, allow to sit at room temperature until clabbered.
5. Refrigerate.
>
Butterscotch chips
>
Original recipe
*
Homemade Butterscotch Chips
1/2 cup butter
1/2 cup coconut oil (I used expeller pressed so as not to have a coconut flavor)
1 cup organic brown sugar
1 teaspoon vanilla extract
In a saucepan, melt together butter, coconut oil and brown sugar.  Stir continually until all ingredients are mixed well, bringing the mixture ALMOST to a boil, then turning down the heat.  Cook and stir some more on low heat until the sugar is dissolved and the mixture is a liquid.
Remove the mixture from the heat and stir in vanilla extract.  Pour the contents onto a parchment paper lined container. I used a pyrex 2 quart rectangle dish.
*
heavenlyhomemakers.com—homemade-butterscotch-baking-chips
>
Ingredients
*
1/2 cup butter
*
1/2 cup coconut oil (I used expeller pressed so as not to have a coconut flavor)
*
cup organic brown sugar
*
1 teaspoon vanilla extract
>
Directions
>
Original directions:
*
In a saucepan, melt together butter, coconut oil and brown sugar.  Stir continually until all ingredients are mixed well, bringing the mixture ALMOST to a boil, then turning down the heat.  Cook and stir some more on low heat until the sugar is dissolved and the mixture is a liquid.
Remove the mixture from the heat and stir in vanilla extract.  Pour the contents onto a parchment paper lined container. I used a pyrex 2 quart rectangle dish.
>
What worked for me:
*
put sugar in saucepan over med/low heat, when starting to melt add a little water to dissolve the sugar. Let bubble then turn heat to low (flame tamer) add stick of butter and stir til melted. Add 1/2 cup coconut oil and stir til combined. Add vanilla extract and stir again. Follow original directions on putting in pan/fridge.
>
Chana masala powder
>
List of Ingredients
*
amchur powder - 5gms (optional)
*
black cardamom - 10 gms
*
black peppercorns - 25 gms
*
cinnamon - 5gms
*
cloves - 5 gms
*
coriander seeds
*
cumin seeds - 100gms
*
dried ginger/soonth - large pinch
*
dried red chillies - 5 gms
*
grated nutmeg - 1/4 no
*
mace - 2- 3 nos
*
yellow cardamom - 5 gms
>
Recipe
*
Roast cumin seeds till dark brown. Roast all other spices except nutmeg, ginger and amchur powder collectively in a warm oven till light brown. Pound to a fine powder.
>
Recipe Introduction
*
Chana masala powder is bought of the shelf from the grocers. However this would be my version of the compound mix:
>
Source of Recipe
*
funcook
>
channa masala (chole)2
>
Ingredients
*
1 large onion chopped into long thin strips
*
1 tin of chopped tomatoes
*
2 tins of ready-boiled chickpeas - rinsed in a colander
*
3 medium potatoes, peeled and chopped into bite-sized chunks
*
Chunks of frozen, pre-pulped garlic, ginger and green-chillie
*
Seeds: Onion seed and Cumin (Jeera) seeds.
*
Spices: Turmeric (halidi), Garam Masala, Ground Coriander, Salt
*
A large large pot in which to pour 2 or 3 tablespoons of vegetable oil
*
After about a further 15 mins of simmering - add some freshly chopped (or frozen) fresh coriander leaf and stir it all in. Keep it simmering for about 10 mins more. After that - turn off the heat - put the lid on tight - and let it it stand for around 15 mins whilst you make some basmati rice - or warm some pitta bread etc. It's then ready to serve!
*
Heat the oil in the pot until hot. Add the onion and cumin seeds and watch them pop and fizzle for around 20 seconds. Then add the chopped onions and fry until they are lightly browned. Then add the frozen (and by now thawed) chunks of pulped ginger, garlic and chillie. Stir fry on medium heat.
*
Then add the chunks of potato - stir until well coated in spices. Then add around 3 smallish glasses of water into the pot - and put the lid on and bring to boil. Let it simmer on a very low flame for around 20 mins with the lid on. This will soften the potato.
>
Then add the tin of chopped tomato and stir-fry for about 5 mins on medium-to-high heat until the oil starts to separate from the onion/tomato mixture - and then add the spices:
*
1.5 teaspoons of haldi (turmeric)
*
2 teaspoons of garam masala
*
2 teaspoons of ground coriander
*
2 teaspoons of salt
*
Stir it all thoroughly on medium flame.
>
channa masala 2
>
Basic ingredients
*
Bay leaf 2 Nos
*
Garam masala 1 tsp
*
Gorbanzo Beans 1 cup or 1 can
*
Lemon juice 1 Tbsp or to taste.
*
Oil 1 Tbsp.
*
Salt Acc to taste
*
Tamarind juice 1/4 cup(optional)
*
Yogurt 1/2 cup
>
Blend to Paste :
*
Chilli powder Acc to taste
*
Cumin 1 tbsp
*
Garlic 1 No
*
Ginger 1'inch piece
*
Onions 1 NO
*
Tomatoes 2 Nos
>
Garnish:
*
Cilantro 1/4 Finely Chopped.
*
Onion small 1 No , Cut into wedges.
*
Tomato 1 NO , Cut into wedges.
>
Method :
*
Add Yogurt & tamarind extract & let it cook till the oil floats on top. Add the Beans & 1/2 Cup of water & let it cook till it reaches the boiling point. Add the garam masala & switch off the stove.
*
Heat oil in a pan & add bay leaf & the paste. Allow it to cook for few minutes.
*
If using Fresh Beans soak it overnight or for 5-6 hrs. Pressure cook with a tea bag.Discard the tea bag & keep the beans aside .
*
Mix in lemon juice . Discard the Bay leaf. Garnish with Cilantro, Tomato & Onion wedges before Serving.
>
channa masala powder2
>
Ingredients:
*
Bay leaves 10 grams
*
Black pepper 20 grams
*
Brown cardamom 15 grams
*
Cinnamon
*
Cloves
*
Coriander seeds 5 grams
*
Cumin seeds
>
channa masala powder3
*
1 2/3 teaspoons of black peppercorns
*
1 tablespoon of coriander seeds
*
1/3 teaspoon of amchoor powder
*
1/3 teaspoon of ground cinnamon
*
1/3 teaspoons of whole cloves
*
1/3 teaspoons of yellow cardamom seeds
*
2 - 3 dried red chillies
*
2 tablespoons of cumin seeds
*
2/3 teaspoons of black cardamom seeds
*
Dry roast the seeds, peppercorns, chillies and cloves in a large frying pan over low heat until they begin to brown. Transfer to an electric coffee grinder with the ground spices and grind to a fine powder.
>
Homemade Chana Masala Powder
*
foodandspice.blogspot.com—staple-corner-how-to-make-your-own_14.html
*
Makes about 1/3 cup. The recipe can be increased if you want to make a larger quantity.
*
pinch of ground ginger
*
pinch of mace
*
pinch of nutmeg
*
 
*
 
*
 
>
Cheese Scones serves 4
*
225g AP flour
*
3 tsp baking powder
*
1/2 tsp salt
*
1/2 tablespoon English mustard powder
*
50g cold butter
*
125g cheddar cheese
*
1 tablespoon chopped chives
*
60 ml cold milk
*
60 ml cold water
*
Heat oven to 425F / 22C. put flour baking powder salt and mustartd powder into a large mixing owl and combine well. Grrate in butter then rub with fingertips until it looks like wet sand Finely grate in the cheese, add chives then stir to combine. mix in the milk and water until dough just comes away from edge of the bowl. Tip on to a lightly floured surface an flatten into a rectangle about 1 inch high. cut 1 in wide rectangles and put on parchment paper covered baking sheet. bake for 12 minutes until golden. allow to cool (recipe from guardian)
>
Cherry Rugelach With Cardamom Sugar (rose Levy Beranbaum, adapted by Melissa Clark, NYTimes)
*
4 dozen rugelach,
>
Ingredients
>
For Dough
*
8 oz / 225grams cream cheese, softened
*
1 cup/225 grams unsalted butter, softened (2 sticks)
*
1/4 cup/ 50 grams granulated sugar
*
1 teaspoon vanilla extract
*
2 cups/255grams all-purpose flour, plus more for rolling
*
1/2 teaspoon fine sea salt
>
For Filling
*
1/2 cup/ 100 grams granulated sugar
*
1/4 cup/55 grams light brown sugar, firmly packed
*
1 3/4 teaspoons ground cardamom
*
1/4 teaspoon gground cinnamon
*
3/4 cup/75 grams walnuts, coarsely chopped (optional)
*
1/2 cup dried cherries, coarsely chopped
*
1/2 cup/120 mililiters, cherry preserves or jam
*
milk for brushing
>
Instructions
*
Make the dough: using an electric mixer fitted with the paddle attachment or a hand-held electric mixer, beat cream cheese and butter on medium speed until smooth and well blended. Beat in sugar and vanilla extract. Reduce speed to low, and gradually add flour and salt until just incorporated.
*
Scrape dough onto plastic wrap and form a ball. Divide dough into 4 portions and wrap each in plastic wrap. Refrigerate for 2 hours or up to 3 days.
*
Make the filling: Combine 1/4 cup plus 2 tablespoons granulated sugar, the brown sugar, 3/4 teaspoon cardamom, the cinnamon, walnuts (iif using) and dried cherries in a medium bowl. Stir until well mixed. Set aside.
*
Roll out and form the rugelach: Line 4 baking sheets with parchment paper or nonstick liners, or slightly grease the pans with nonstick cooking spray. Remove dough from refrigerator and allow it to sit at room temperature for 5 to 10 minutes, or until malleable enough to roll out.
*
On a clean, lightly floured work surface, roll out each dough portion, one at a time, into a 9-inch circle, about 1/8-inch thick. Rotate dough while rolling to ensure it does not stick to work surface.
*
Using the back of a spoon, evenly spread 2 tablespoons cherry jam onto the rolled-out dough. Sprinkle about 1/2 cup the dried cherry-walnut filling over the jam and using your hands, press the filling firmly and evenly over the dough.
*
Using a sharp knife, cut the dough circle, like pieces of a pie, into 12 triangles. With an offset spatula or thin knife, loosen the triangles from the work surface. Starting at the wide end of the triangle and working to the narrow tip, roll up each piece and bend the ends around to form a slight crescent shape.
*
Place rugelach, narrow tip tucked beneath, on prepared baking sheet, leaving about 1 1/2 inches between each. Refrigerate, lightly covered with plastic wrap, for at least 30 minutes (and up to 24 hours) to help them keep their shape on the oven. Clean work surface before rolling out the next batch of dough.
*
When ready to bake, heat oven to 350 degrees. In a small bowl, stir together the remaining 2 tablespoons granulated sugar and 1 teaspoon cardamom. Brosh rugelach with milk and sprinkle cardamom sugar on top.
*
Bake until lightly browned. 15 to 20 minutes. Rotate cookie sheets halfway through for even baking. Transfer sheets to wire rack to cool completely.
>
Chicken w/garlic sauce
*
( Easily works w/out chicken. Matchstick celery and carrots & add to the dish, also can add other greens. Tofu should be poached or steamed in water w/5 spices mixture and stirred in after the rest of the dish is done. Shrimp can be directly substituted for chicken.) Also, I've never used sherry in the sauce or shao hsing wine. + sugar/honey should only be added if necessary, often the black vinegar is very sweet.
>
Ingredients:
*
3 tablespoons peanut or canola oil
>
meat/tofu
*
1 lb boneless skinless chicken breasts, cut into 1″ long thin strips. Or Shrimp Or tofu.
*
1 tbsp. freshly ground black pepper
*
1 tbsp. Shao Hsing wine
*
2 tsp. cornstarch
*
1 head garlic, minced
*
2 tbsp. minced fresh ginger
*
1 bunch scallions, white and light green parts, minced
*
8 fresh water chestnuts, peeled and thinly sliced *
*
1 piece (about 2 ½-3” square) black cloud ear fungus soaked and drained
*
julienned carrots and celery
>
finishing sauce
*
1/4 tsp. sesame oil
*
2 tbsp. black rice vinegar
*
2 tbsp. dark soy sauce
*
2 tbsp. rice vinegar
*
2 tbsp. Shao Hsing wine, or dry sherry —> or a little extra vinegar
*
2 tbsp. sugar
*
2 tsp. chili garlic paste
*
2 tsp. cornstarch dissolved into 2 tsp. water
>
Method:
*
Marinate chicken with wine, cornstarch and black pepper while cutting vegetables. Mix together sauce ingredients: vinegars, soy sauce, wine, sugar, chili garlic paste and sesame oil. Set aside.
*
Slice water chestnuts into sticks, about three pieces per slice. Trim any woody parts from the fungus and discard. Roll up fungus into a cigar shape and thinly slice crosswise to make thin ribbon-like shreds.
*
Heat wok on high heat until it is about to start smoking, add oil and heat until it shimmers, then stir fry garlic, ginger and white part of scallion together for thirty seconds. Add drained chicken, and pat into a layer on the bottom of the wok. Allow chicken to brown lightly by sitting undisturbed on the wok for 45-60 seconds. Stir and fry until chicken is nearly done.
*
Add water chestnuts, fungus, carrots and celery and sauce ingredients. Bring sauce to a boil. Add cornstarch and water, boil until thickened and glossy. Remove from heat and garnish with green scallion tops.
*
Posted by Barbara on
>
Chili Crisp
*
chilled hand-pulled noodles that he tossed with black vinegar, soy sauce, sesame seeds, scallions and a ladleful of the sauce. (That noodle dish has made an appearance at every baby shower I’ve been to since.)
*
David Tanis
>
Chocolate Bombs
>
Ingredients
*
2 oz. Unsweetened chocolate
*
2 Tbsp. Butter
*
1/4 C Sifted flour
*
1/4 tsp. Baking powder
*
1/8 tsp. Salt
*
2 eggs
*
2 tsp. Instant coffee
*
1/2 Tbsp. Vanilla
*
3/4 Cups  Sugar
*
6 oz. Chocolate morsels
*
6 oz. Semi-sweet chocolate
*
8 oz. Chopped walnuts or pecans
>
Instructions
*
Melt unsweetened chocolate, semi-sweet chocolate and butter together over a double boiler or very gently until smooth. Remove and cool.
Sift flour, baking powder and salt together and set aside. Mix with an electric blender on high the eggs, sugar, coffee and vanilla. On low speed, add chocolate, then sifted ingredients until smooth. Add chocolate morsels and chopped nuts.
Drop in large tbsp. Size onto baking sheet covered with foil. Do not grease. Bake at 350 for 10-12 minutes until tops begin to look cracked. Stand or chill.
>
chole 1
>
Ingredients
*
5 tb oil
*
8 cloves garlic
*
2 medium onions peeled and minced
*
1 tb ground coriander seeds
*
2 tsp ground cumin seeds
*
1/4 - 1/2 tsp ground cayenne
*
1 tsp ground tumeric
*
6 tb choppe, skinned, fresh/canned tomatoes
*
2 - 20oz cans chickpeas, drained, or 4.25 cups home cooked chickpeas
*
2 tsp ground roasted cumin seeds
*
1 tb ground amchoor (green mango powder) I use extra of this
*
2 tsp sweet paprika (I don't use this)
*
1/2 tsp salt (to taste)
*
1+ tb lemon juice
*
1 tsp garam masala (I don't use this)
*
2 tsp finely grated fresh ginger
*
1 fresh hot green chili minced (optional)
>
Original recipe called "very spicy, delicious chickpeas" from Madhur Jaffrey's "world-of-the-East vegetarian cooking"
*
Heat oil in wide pot over medium flame, add onions and garlic, stir & fry until the onions turn a rich medium brown (***essential that they brown well)
*
Turn heat to medium-low: add coriander, cumin, cayenne and turmeric . Stir 30 secs then add tomatoes.
*
stir/fry mixture until tomatoes are well amalgamated with spice mixture and brown lightly.
*
Add drained chickpeas plus 1 cup H2O
*
Add ground roasted cumin, amchoor, paprika, salt, lemon juice, (garam masala I don't add this)
*
stir, cover, turn heat to low and simmer 10 minutes.
*
add green chili and ginger, stir and serve.
>
Ciabatta with Poolish
>
Poolish
*
9.6 oz bread flour (2.25 cups)
*
9.6 oz water (1.25 cups)
*
1/8 teaspoon instant dry yeast
>
Final Dough
*
1lb 6.4oz Bread Flour (5 1/8 cups)
*
13.8 oz water (1 3/4 cups)
*
1 Tablespoon salt
*
1.25 teaspoon instant dry yeast
*
poolish
>
Directions
*
Poolish: (12 hours ahead) add yeast, water and flour, mix until sooth, cover bowl with plastic and let stand for 12-16 hours
*
Mixing: add all ingredients to mixing bowl including the poolish. Mix on 1st speed for 3 minutes to combine. Correct for hydration by adding flour or water. Finish mixing on 2nd speed for 3 1/2 - 4 minutes until gluten development is evident. Dough will be loose and sticky but when tugged on should show some strength. Desired dough temp 75º
*
Bulk Fermentation: (3 hours) Fold dough twice after one hour and then twice again after 2 hours
*
Dividing and Shaping: flour the work surface. in vert dough onto surface and gently pat out the larger air bubbles, but leave as many other bubbles as possible. Lightly flour top surface of dough. Cut strip 4inches wide down the length of the dough. then cut that strip into rectangles: 4oz for rolls, 18oz for bigger loaves.
*
Transfer scaled pieces of dough to baking sheet covered with parchment paper.
*
Final fermentation: Cover dough/baking sheets with plastic wrap. Let rise 1.5 hours at 75 degrees
*
Baking: put 1/4 cup water on floor of oven. Turn heat to 510º. Put sheets in oven for 15 minutes then lower temperature to 460º and continue to cook for 20-38 (34-38 min is recommended for 18oz loaves) minutes. Lower oven temperature by 10-20º if the ciabatta is taking on too much color. Fully cooked at 205º
>
Cinnamon rolls rewrite
>
Ingredients
*
1 1/2 cups skim milk
*
1/2 cup honey
*
1/2 cup cracked wheat (consistency of coarse cornmeal
*
1/4 cup h2o
*
 
*
6oz butter (1 1/2 sticks) -> half for filling, half for dough
*
 
*
2 tsp instant yeast
*
1 1/2 cups ap flour
*
1 1/2 cups whole wheat flour
*
1/4 tsp salt
*
 
*
2 cups chopped walnuts
*
3/4 cup brown sugar
*
2 tablespons cinnamon
*
 
>
Instructions:
*
mix salt, AP flour, and whole wheat flour plus instant yeast in a bowl.
*
heat 1/2 cup honey, 3/4 stick (3oz) butter, 1 1/2 cups skim milk until butter melted, then bring to pressure and cook for 20 minutes, let cool until just warm, add 1/4 cup water.
*
 
*
Add wheat mixture to flour mixture, knead until smooth, cover and let rise for 30 min
*
roll out to oblong shape 1/4" thick on floured board or pastry cloth
*
 
>
Assembling / Filling:
*
2 cups chopped walnuts —> chop to 1/4" or smaller so they don't just fall out of the rolls
*
cream 3/4 cup brown sugar with 3 oz butter, add 2TB cinnamon part way through
*
 
*
Split dough in two do the following with each half:Role dough out to 1/4" thick… err on the thin side
>
 
*
spread 1/2 the butter/sugar/cinnamon on dough, leaving 1/2" plain on the far side, sprinkle 1/2 the nuts evenly over filling.
*
roll up tightly, put seam side down and press a little to help it seal
*
use dental floss or some other thin twine to "cut" the log in 1" slices… slide twine under log, cross ends over the top and pull to get it to slice by pinching the log.
*
arrange rolls on a parchement paper lined sheet pan and cover to keep from drying out
*
let rise 30 minutes, until doubled in size
*
Bake at 320 for 10 minutes and then 300 for another 10 minutes until golden on top. *** baking instructions seem too little
>
Cinnamon rolls (lynn miller)
V
*
Cracked Wheat Walnut/Cinnamon Sweet Rolls (basic receipe)
1. melt ¾ stick butter in (open) pressure cooker
2. add 1 ½ cups skim milk from powder
3. add ½ cup honey, ½ cup cracked wheat. Mix. Heat while stirring until cereal-like. Cool to 50 C. (** cracked wheat = consistency of coarse cornmeal) *** we do this differently: mix1tb of instant yeast with flour (from step 6). butter, milk wheat, honey plus 1/4 cup h2O in pressure cooker for 20 min instead of step 1, 2, 3 and 4 and 5.
4. Add ¼ cup warm water to honey cup; add 1 pkg fast-rising yeast
5. Mix (3) & (4) together
6. Add 1 ½ cups whole wheat & 1 ½ cups white flour
7. Knead; let rise in warm oven for about 30 min (until doubled in size)
8. Knead; roll on floured board into oblong shape
9. Smear on melted butter, brown sugar, cinnamon, & walnuts
10. Roll up halfway & cut off; slice into 1 “ thick sections. Repeat with second half.
11. Put on oiled tray in warm oven for about 30 min until doubled in bulk.
12. Bake 10 min at 325 degrees; then 10 min at 300 degrees
>
Ingredients
*
1/4 teaspoon salt if using unsalted butter
*
1 1/2 cups skim milk (can be from powder)
*
1/2 cup honey
*
1/2 cup cracked wheat (consistency of coarse cornmeal, or craig has suggested bulgur)
*
1/4 cup H2O
*
6oz butter (1 1/2 sticks butter, half for dough half for filling)
*
2 tsp instant yeast or 1 package active dry yeast
*
1 1/2 cups all purpose flour
*
1 1/2 cups whole wheat flour
*
2 cups chopped walnuts for filling
*
3/4 cup brown sugar for filling
*
2 tablespoons of cinnamon for filling (enough to cover dough once it is rolled out)
>
Instructions
>
Instant yeast:
*
cook 1/2 cup honey, cracked wheat, 3/4 stick melted butter, 1 1/2 cups skim milk in a pressure cooker (pot in pot method) for 20 minutes, let cool until just warm), add 1/4 cup of water.
*
mix whole wheat and all purpose flours together in a bowl and add the instant yeast (and salt if using unsalted butter)
>
Active yeast:
*
melt 3/4 stick butter
*
add 1 1/2 cups skim milk, 1/2 cup cracked wheat and 1/2 cup honey
*
Heat while stirring until cereal-like.
*
Let cool to 50C
*
add 1/4 cup water to cup you measured the honey with and then add packet of active yeast, let proof 5 min
*
mix yeast water with cracked wheat
*
add wet (cracked wheat) mixture to the flour mixture, knead until smooth, cover and let rise in a warm place for 30 min (until doubled in size)
*
Roll out dough to an oblong shape 1/4” thick on a floured board or pastry cloth
>
Filling
*
cream brown sugar and cinnamon with 3oz of softened butter
*
sprinkle walnuts over the butter/sugar/cinnamon mixture
*
roll up half way and slice into 1” thick sections. put sections on an oiled jellyroll pan or on parchment paper lined jellyroll/sheet pan, cover and let rise 30min until doubled
*
*** Try "slicing" using unflavored dental floss to squeeze off each slice (wrap around crossing at top and pull tight to "slice)
*
Bake 10 min at 325 then another 10min at 300 degrees. dough should be golden on top.
>
Cold Noodles and Sesame Sauce
>
Ingredients
*
1 lb noodles
*
small amount of salad oil and sesame oil to dress noodles with
*
3 TB chinese (toasted) sesame paste, or creamy peanut butter
*
6 tb soy sauce
*
1 tb rice vinegar
*
1 TB hot oil (**** half this amount and leave out red peppercorns if using Roland hot sesame oil)
*
1tsp sugar (optional)
*
2tb chopped scallion
*
1/2 tb chopped ginger
*
1/2 tb chopped garlic
*
1/2 tsp red peppercorn powder(*** leave these out until the end, then add to taste).
*
1 tb toasted sesame oil
*
2 tb + chopped roasted peanuts
*
cucumber sliced in matchsticks (for garnish)
*
mungbean sprouts, blanched (for garnish)
>
Directions
*
Add the noodles to a large pot of boiling water, when the water returns to a boil ad 1/2 cup cold water, cook until it reboils. Drain and rinse with cold water until cool. Toss with salad oil and a little sesame oil
*
mix sesame paste with soy. Add rest of ingredients except peanuts. Toss with noodles. Garnish with peanuts, sliced cukes and or bean sprouts.
*
can double sauce qty or add extra water or oil to make sure noodles are completely moistened, not pasty.
*
 
>
Confit Leeks With Lentils, Lemon and Cream (Yotam Ottolenghi, NYTimes)
>
Ingredients
*
5 medium leeks (about 21/2 ponds/1 kilogram), trimmed and washed, white and light greens cut into 2-centimeter-thick rounds (about 6 cups/620 grams)
*
10 garlic cloves, peeled
*
10 fresh thyme sprigs
*
kosher salt and black pepper
*
3/4 cup plus 2 tablespoons / 200 mililiters extra-virgin olive oil
*
3/4 cup / 150 grams dried French lentils, washed
*
1/3 cup plus 1 tablespoon/10 mililiters heavy cream (double cream)
*
2 1/4 teaspoons Dijon mustard
*
5 tablespoons/75 milliliters fresh lemon juice (from 2 medium lemons)
*
3 tablespoons roughly chopped parsley leaves
*
3 tablespoons roughly chopped fresh dill leaves
*
3 tablespoons roughly chopped fresh tarragon leaves
>
Instructions
*
Heat oven to 180 degrees Celsius/3350 degrees Fahrenheit.
*
If necessary, soak and carefully rinse the leek rounds in a large bowl of water to get rid of anny excell grit. Drain, then cautiously pat dry, keeping he rounds intact.
*
Add the leeks, garlic, thyme, 1 teaspoon salt and a good grind of pepper to a 12-by-8-inch/30-by-20-centimeter baking dish. Mix gently to combine, then pour the oil on top. Arrange the leeks cut-side up, then cover tightly with foil and bake for 35 minutes.
*
Remove the baking dish from the oven and gently turn the leeks using two forks. Cover again with foil an dreturn to the oven to bake until completely softened, about 35 minutes more. Turn the oven temperature up to 200 degrees Celsius/400 degrees Fahrenheit.
*
As the leeks bake, fill a medium su
>
Corn cups with chili
*
Not sure how many this makes, but my guess is only about a dozen.  If I recall, dough keeps in fridge  a day or two.  xoxo
6 TBSPS (3/4 stick) unsalted butter, at room temperature
3 ozs. cream cheese, at room temp.
1 cup all purpose flour
1/2 cup cornmeal
Pinch of  salt
Preheat oven to 350
Cream together butter & cream cheese with a wooden spoon or electric mixer.
Combine the flour, cornmeal & salt.  Add it, a little at a time to the butter mixture, stirring constantly until well incorporated.  Knead lightly with your hands.
Divide the dough into 1-inch balls and press them into small muffin tins, using your thumbs to form cups inside the mold.  The dough cups should be as even as possible and come up to the top of the tins.  Bake for 20 minutes, or until golden brown.
Fill with hot chili & serve.
*
GREEN CHILI
1 lb. chicken breast, boned & skinned
3 TBSPS olive oil
20 green olives, pitted
6 green Italian frying peppers, seeded & chopped
1 green tomato (optional)
1/2 cup white wine
2 garlic cloves, minced
1 tsp cumin
S&P to taste
2 TBSPS (1/4 stick) unsalted butter
1 whole jalapeno, thinly sliced
1/2 cup parsley, chopped
8 sprigs cilantro, chopped
Slice the chicken breast into pieces small enough to fit into the corn cups.  Saute in olive oil for 3-4 minutes. Set aside.
Puree the olives, Italian peppers and green tomato in a blender until smooth.  Add to the chicken, along with the wine, garlic, cumin and S&P, and cook over medium-low heat for about 20-30 minutes.
Heat the butter in a pan and saute the jalapeno pepper, parsley, and cilantro over medium heat for 2 minutes.  Add to the chili.  Serve warm in corn cups.
*
BEEF CHILI
3 slices bacon
1 lb. beef, thinly sliced & slivered
1 onion, finely chopped
2 garlic cloves, minced
1 jalapeno pepper, thinly sliced
1 tsp cumin
2 TBSPS chili powder
1 1 1/2-lb. can whole tomatoes
Cornmeal (optional)
Heat a pan over med-high flame and saute the bacon for a few minutes,, until some fat is rendered.  Add the beef slivers and onion to the pan, reduce the heat to medium low, and saute for 5 minutes.  Add the garlic, pepper, cumin, and chili powder.  Cook until the jalapeno is soft, about 15 minutes.
Add the tomatoes, stir well, and cook over low heat until the liquid has evaporated, about 1 hour.  If necessary, add 1-2 TBSPS cornmeal to thicken the mixture.  No liquid should be left in the pan before filling the corn cups.
>
Cornbread (Micheal Schrader)
>
Combine in a large bowl
*
1 cup flour
*
1 teaspoon salt
*
3 1/2 teaspoons baking powder
*
1 cup corn meal
>
Combine, then add to the above and stir until moistened
*
1/4 cup honey
*
2 eggs
*
1 cup milk
*
1/2 cup oil
*
bake @425 in greased 9x13 pan or muffin tins
>
Couscous salad
*
.5 cups scallion, minced
*
1 cup minced mint
*
1 tomato
*
1.5 cups minced parsley
*
1/3rd cup lemon juice, 1/3 cup olive oil
*
cook 3 cups couscous, -> saute in olive oil then add 2.5 cups seasoned H20, bring to boil then cover and reduce to low for 5-8 minutes, until water absorbed
*
salt and pepper to taste
>
Sourdough Discard Crackers
>
Wet ingredients (combine in a non-metal bowl)
*
2/3 cup unfed starter
*
4 tablespoons olive oil
>
Dry ingredients (mix well)
*
3/4 cup wheat flour
*
1/4 teaspoon coarse salt
*
1/4 tsp baking soda
*
1/4 tsp cream of tarter
*
3 tablespoons sesame seeds
*
add dry mix to wet ingedients and combine wel, kneading if necessary to work all flour in.
>
cover and let rest for 6hrs at room temperature—>
*
after this you can refrigerate for up to 1 wk
*
let warm up for 15 minutes before rolling out if you had it in the fridge
*
divide dough into 2 balls
*
Preheat oven to 350
*
roll on well floured board to 2mm thick.
*
transfer to ungreased cookie sheets and cut to cracker size
*
bake for 6 minutes then turn the cookie sheet and bake another 6 minutes
>
Creamy Chive Pasta With Lemon
*
Ali Slagle NYTimes
*
4 servings
>
Ingredients
*
Kosher salt and black pepper
*
1 pound long noodles, like linguine or spaghetti
*
3/4 cup creme fraiche, heavy cream or ricotta
*
3/4 cup freshly grated Parmesan ( 1 3/4 ounces), plus more for serving
*
1 tablespoon fresh lemon zest plus 3 TB lemon juice (from 1 to 2 lemons)
*
1/4 to 1 1/2 ounces chives, cut into 1-inch pieces
>
Preparations
*
bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking waterhen drain the pasta.
*
In the same pot, make the sauce: Stir together the ricotta, 1/2 cup reserved pasta water, Parmesan, lemon zest and juice, and a pinch of salt and pepper to the pasta, return to medium heat, and cook, tossing vigorously, until the noodles are well coated, 1 to 2 minutes. Add more pasta water as needed to gloss the noodles
*
Add the chives and stir until evenly distributed and slightly wilted. Season to taste with salt and pepper. Eat with more grated Parmesan and black pepper on top.
>
Croissants (Tartine)
*
CROISSANTS
img_9376-3-135x135
yield: 8 croissants prep time: 1 hour 30 minutes (active) 17 hours (inactive) cook time: 20 minutes total time: 2 to 3 days
INGREDIENTS:
Preferment:
¾ cup non-fat milk (6 oz/150 ml)
1 tablespoon active dry yeast (15ml)
1 1/3 cup all-purpose flour (6 ¼ oz/175g)
Dough:
1 tablespoon + 1 teaspoon active dry yeast (20ml)
1¾ cup whole milk (14 oz/425 ml)
6 cups all purpose flour (28 oz/800g)
1/3 cup sugar (2½ oz/70g)
1 tablespoon + 1 teaspoon salt (20 ml)
1 tablespoon unsalted butter, melted (15ml)
Roll-in butter:
2¾ cup unsalted butter (22 oz/625g)
Egg wash:
4 large egg yolks (2 oz/60 ml)
¼ cup heavy cream
pinch salt
DIRECTIONS:
1. To Make the Preferment: In a small saucepan, warm the milk to take the chill off (between 80° to 90 °F). Pour the milk into a mixing bowl, sprinkle the yeast over the milk, stir to dissolve the yeast with a wooden spoon, and then add the flour, mixing with a wooden spoon until a smooth batter forms. Cover the bowl with cheesecloth and let the mixture rise until almost double in volume, 2 to 3 hours at moderate temperature or overnight in the refrigerator.
2. To Make the Dough: First measure out all your ingredients and keep them near at hand. Transfer the preferment and then the yeast to the large bowl of a stand mixer fitted with the dough hook. Mix on low speed until the yeast is incorporated into the preferment batter, which will take a minute or two. Stop the mixer as needed and use a spatula to clean the bottom and sides of the bowl, folding the loosened portion into the mixture to incorporate all the elements fully. When the mixture has come together into an even, well-mixed mass, increase the speed to medium, and mix for a couple of minutes. Slowly add half of the milk and continue to mix until the milk is fully incorporated.
3. Reduce the speed to low, add the flour, sugar, salt, melted butter, and the rest of the milk, and mix until the mass comes together in a loose dough, about 3 minutes. Turn off the mixer and let the dough rest for 15 to 20 minutes. This resting period helps to shorten the final mixing phase, which comes next.
4. Engage the mixer again on low speed and mix until the dough is smooth and elastic, a maximum of 4 minutes. If the dough is very firm, add a little milk, 1 tablespoon at a time. Take care not to overmix the dough, which will result in a tough croissant that also turns stale more quickly. Remember, too, you will be rolling out the dough several times, which will further develop the gluten structure, so though you want a smooth dough, the less mixing you do to achieve that goal, the better. Cover the bowl with cheesecloth and let the dough rise in a cool place until the volume increases by half, about 1-½ hours.
5. Lightly flour a work surface. Transfer the dough to the floured surface and press into a rectangle 2 inches thick. Wrap the rectangle in plastic wrap, or slip it into a plastic bag and seal closed. Place the dough in the refrigerator to chill for 4 to 6 hours.
6. To Make the Roll-in butter: About 1 hour before you are ready to start laminating the dough, put the butter that you will be rolling into the dough in the bowl of the mixer fitted with the paddle attachment. Mix on medium speed until malleable but not warm or soft, about 3 minutes. Remove the butter from the bowl, wrap in plastic wrap, and place in the refrigerator to chill but not resolidify.
7. Laminating the dough: Lightly dust a cool work surface, and then remove the chilled dough and the butter from the refrigerator. Unwrap the dough and place it on the floured surface. Roll out the dough into a rectangle 28 by 12 inches. With the long side of the rectangle facing you, and starting from the left side, spread and spot the butter over two-thirds of the length of the rectangle. Fold the uncovered third over the butter and then fold the left-hand third over the center, as if folding a business letter. The resulting rectangle is known as a plaque. With your fingers, push down along the seams on the top and the bottom to seal in the plaque.
8. Second turn: Give the plaque a quarter turn so the seams are to your right and left, rather than at the top and bottom. Again, roll out the dough into a rectangle 28 by 12 inches, and fold again in the same manner. Wrap in plastic wrap or slip into a plastic bag and place in the refrigerator for 1 ½ to 2 hours to relax the gluten in the dough before you make the third fold, or "turn".
9. Third turn: Clean the work surface, dust again with flour, and remove the dough from the refrigerator. Unwrap, place on the floured surface, and again roll out into a rectangle 28 by 12 inches. Fold into thirds in the same manner. You should have a plaque of dough measuring about 9 by 12 inches, about the size of a quarter sheet pan, and 1 ½ to 2 inches thick. Wrap in plastic wrap or slip into the plastic bag, place on a quarter sheet pan, and immediately place in the freezer to chill for at least 1 hour. If you intend to make the croissants the next morning, leave the dough in the freezer until the evening and then transfer it to the refrigerator before retiring. The next morning, the dough will be ready to roll out and form into croissants, proof, and bake. Or, you can leave the dough in the freezer for up to 1 week; just remember to transfer it to the refrigerator to thaw overnight before using.
10. Making the croissant: When you are ready to roll out the dough, dust the work surface again. Roll out the dough into a rectangle 32 by 12 inches and 3/8 inches thick. Using a pizza wheel or chef's knife, cut the dough into long triangles that measure 10 to 12 inches on each side and about 4 inches along the base.
11. Line a half sheet pan (about 13 by 18 inches) with parchment paper. To shape each croissant, position a triangle with the base facing you. Positioning your palms on the two outer points of the base, carefully rolling the base toward the point. To finish, grab the point with one hand, stretching it slightly, and continue to roll, tucking the point underneath the rolled dough so that the croissant will stand tall when you place it on the sheet pan. If you have properly shaped the croissant, it will have 6 or 7 ridges.
12. As you form the croissants, place them, well-spaced, on the prepared half-sheet pan. When all the croissants are on the pan, set the pan in a draft-free area with relatively high humidity, and let the pastries rise for 2 to 3 hours. The ideal temperature is 75 °F. A bit cooler or warmer is all right, as long as the temperature is not warm enough to melt the layers of butter in the dough, which would yield greasy pastries. Cooler is preferable and will increase the rising time and with it the flavor development. For example, the home oven (turned off) with a pan of steaming water placed in the bottom is a good place for proofing leavened baked items. To make sure that no skin forms on the pastries during this final rising, refresh the pan of water halfway through the rising.
13. During this final rising, the croissants should at least double in size and look noticeably puffy. If when you press a croissant lightly with a fingertip, the indentation fills in slowly, the croissants are almost ready to bake. At this point, the croissants should still be slightly "firm" and holding their shape and neither spongy nor starting to slouch. If you have put the croissants into the oven to proof, remove them now and set the oven to 425 °F to preheat for 20 to 30 minutes.
14. About 10 minutes before you are ready to bake the croissants, make the egg wash. In a small bowl, whisk together the egg yolks, cream, and salt until you have a pale yellow mixture. Using a pastry brush, lightly and carefully brush the yolk mixture on the pastries, being careful not to allow the egg wash to drip onto the pan. Let the wash dry slightly, about 10 minutes, before baking.
15. Place the croissants into the oven, immediately turn down the oven temperature to 400 °F, and leave the door shut for the first 10 minutes. Then working quickly, open the oven door, rotate the pan 180 degrees, and close the door. This rotation will help the pastries to bake evenly. Bake for 6 to 10 minutes longer, rotating the pan again during this time if the croissants do not appear to be baking evenly. The croissants should be done in 15 to 20 minutes total. They are ready when they are a deep golden brown on the top and bottom, crisp on the outside and light when they are picked up, indicating that the interior is cooked through.
16. Remove the croissants from the oven and place them on a wire rack to cool. As they cool, their moist interiors will set up. They are best if eaten while they are still slightly warm. If they have just cooled to room temperature, they are fine as well, or you can rewarm them in a 375°F oven for 6 to 8 minutes to recrisp them before serving. You can also store leftover croissants in an airtight container at room temperature for 1 day, and then afterward in the refrigerator for up to 3 days. If you have stored them, recrisp them in the oven before serving.
(Source: Tartineir by Elisabeth M. Prueitt and Chad Robertson)
>
Cuban-Style Black Beans and Rice
*
5 minutes under high pressure, then 5 minutes for natural pressure release
*
serves 4-6
>
ingredients
*
2 tablespoons olive oil
*
1 large onion, coarsely chopped
*
2 - 3 cloves garlic, minced
*
1 green bell pepper, seeded and coarsely chopped
*
1 cup uncooked extra long-grain white rice
*
1 3/4 cups water
*
1 teaspoon salt, or to taste
*
1 bay leaf
*
generous dash of crushed red pepper flakes or cayenne pepper
*
1 /2 teaspoon dried thyme
*
1 14 ounce can tomatoes, coarsely chopped, including juice
*
2 cups cooked black beans
*
1/4 cup chopped fresh cilantro
*
1/3 cup minced pimiento-stuffed olives
>
instructions
*
heat oil in cooker, sauce the onions, garlic and green pepper until onions are soft, about 3 minutes
*
Sir in the rice and coat it well with the oil
*
ad water, salt , bay leaf, crushed red pepper and thyme.
*
Pour the tomatoes on top. Do not stir
*
Lock like in place and bring to high pressure. Let cook at high pressure for 5 minutes.
*
Let pressure drop naturally for 5 minutes, then quick release any pressure remaining in the cooker.
*
remove bay leaf and stir in the beans, cilantro and olives.
*
Adjust seasonings and serve
>
Curry leaf powder
*
urad daal
*
channa daal
*
1tsp oil plus big bunch of curry leaves. mix around until leaves turn crispy. fry on low to medium heat for 5 minutes. the put aside with daal . allow to cool completely or they will not grind well
*
 
*
fry red chilis until brown, add, tamarind and coconut. and salt
*
 
*
grind curry leave and daal
*
then remove from blender and do the same with chili mix, then add back in the curry leaf powder then add back in
>
Version2
*
1 cup curry leaves
*
3 tb channa dal
*
2 tb urad dal
*
1tsp plue 1/2 tsp whole black pepper
*
1/8 tsp cumin seeds
*
2 red chilies
*
salt as needed
*
asafetida -generous pinch
>
Directions
*
wash curry leaves and then spread to dry on a kitchen towel
*
dry roast urad all, channa dal, red chili and pepper until dal s turn golden brown
*
dry roast curry leaves well til the leaves are crispy/break easily when crushed with a finger
*
let everything cool down
*
dry grind the dal, pepper and red chili first . after it becomes a powder add curry leaves, salt and asafetida.
*
Store in an air tight container
*
can add 2 cloves roasted garlic
*
curry leaves can also be roasted in microwave for 2-3 minutes
*
ad grape sized lump of tamarind if you want a sour flavor
*
2 tb toor dal can also be subbed in for 1 of the tb of channa dal
*
no oil necessary for dry roasting the dal’s
>
Version3
*
2 cups curry leaves, washed and dried
*
4 table spoons Bengal Gram/senaga pappu
*
1 TB cumin seeds
*
1 1/2 tb coriender seeds
*
7-8 dried red chillies
*
1 grape sized lump of tamarind
*
2 tb oil
*
1/2 tb salt
>
Directions:
*
fry the dal in a pan w/1 tb oil, medium heat tossing continuously
*
fry cumin and coriander iuntil brown
*
fry chilis for 2minutes do all of these separately but then you can put them all aside on one, together, plate to cool
*
fry curry leaves in 1 tsp of oil until crisp. let cool
*
grind the cooled dal (course) plus coriander, cumin and red chillies. Add tamarind ball and grind, remove from grinder
*
grind curry leaves to a powder. mix with the course ground spices and salt and stir in an air tight container/ glass bottle.
>
Curry leaf chutney
>
Ingredients
*
2-3 tb chana dal
*
1 cup curry leaves
*
1 small piece of ginger or garlic
*
1/4 tsp cumin
*
2-3 red or green chilies
*
lemon juice or tamarind
*
salt
*
1 tsp oil
>
Instructions
*
soak tamarind in a little warm water, / skip if singleton jice
*
wash curry leaves, drain in a colander
*
dry roast chana dal til lightly golden, add red chilies, fry to u crisp, set aside to cool
*
fry curry leaves until crispy. cool
*
add salt and tamarind past /lemon juice
*
blend everything together with enough water. Curry leaves chutney is ready to serve.
>
Dal (Leslie Grey)
*
My basic dal:
1 - 1 1/2 cups masoor dal (red lentils)
3-4 cups water
1/2 tsp turmeric
thumb of ginger grated or pounded
Cook this together until dal is cooked. If you pound the ginger you can remove it. If you peeled and grated the ginger you can leave it in.
in a heavy frying pan
heat some oil, i always use olive, but whatever.
chopped onions, maybe 1-2 cups, i use a lot.
Fry up on medium heat, when getting translucent add a few minced garlic cloves.
Fry a little bit more then add,
ground cumin - i use a lot like 2 Tbsp
ground coriander - less, like 1 Tbsp
red chili flakes - don’t use too much, they are potent
mix into the fry
Add a few fresh chopped tomatoes or tinned chopped tomatoes, or whatever you have tomato-y.
mix it up
let fry for a bit until it’s all melded, onions should be completely cooked before you add spices.
You can also fry a couple of Tbsp of mustard seeds and add to the fry.
Add the fry to the cooked dal and stir it all up.
Add salt and chopped coriander leaves.
enjoy! Hope I haven’t forgotten anything :)
>
Best dal (split, hulled moong dal/ split yellow mung beans)
*
Serves 4 as part of a main course
>
Ingredients
*
1 1/2 cups moong dal
*
4 tablespoons ghee or unsalted butter
*
1 1/2 teaspoons cumin seeds
*
3 banana shallots, or other large shallots, finely sliced
*
2 Indian green chiles, very thinly sliced
*
5 cloves garlic, crushed
*
1/2 teaspoon ground tumeric
*
1 teaspoon garam masala
*
1 1/2 teaspoons salt (or to taste)
>
1/2 recipe serves two
*
3/4 cup moong dal
*
2.5 cups water
*
3/4 teaspoon cumin seeds
*
2 banana shallots
*
1 green chili, thinly sliced
*
3 cloves garlic, crushed/minced
*
1/4 teaspoon tumeric
*
1/2 teaspoon garam masala
*
pressure cook dal for 4-5 minutes
*
Wash dal until the water runs clear, then drain and place in a deep saucepan,
*
On stove top: [4:1 water to dal plus 1/2 cup water] cover with 6 1/2 cups of water. bring to a boil, turn down the heat and simmer for 30-40 minutes, until tender.
*
Or in pressure cooker: [3:1 water to dal ] …. high pressure for 4 minutes.
*
Meanwhile, put ghee or butter into a frying pan over medium heat.
*
Add cumin seeds and shallots, cook for about 5 minutes, then add garlic and green chili’s and continue to cook for 5 min, or until the shallots start to brown, turn off heat
*
add turmeric and garam masala to shallot mixture
*
Add shallot mix into the dal and stir, then add salt. You may need a little xtra water to make it thinner
*
check seasoning and serve w/plain basmati rice or naan plus pickle and yogurt
>
Dinkelbrot
*
Marcel's Grandmother's Spelt Bread (Dinkelbrot)
By bwraith
Created Apr 27 2007 - 3:44pm
DSC02515_adj.previewMarcel's Grandmother's Spelt Bread (1)DSC02543_adj.previewMarcel's Grandmother's Spelt Bread (2)
Marcel's Grandmother's Spelt Bread (Dinkelbrot)
I have photos of my process [1] for this bread and the potato bread recipe. Since I did both at the same time, there is an intermingling of the two breads, but I hope it will be clear what is going on with each bread.
Marcel's Grandmother's Spelt Bread (Dinkelbrot) Recipe
Ingredients:
• 800 grams whole spelt flour (I used Heartland Mills Spelt Flour)
• 500 grams warm water
• 16 grams salt
• 2 tsp anise seed
• 2 tsp caraway seed
• 1 cup nutritional yeast flakes (edelhefe in German, I used KAL brand)
• 1 packet active dry yeast (1.5 tsp instant yeast)
• 1 tsp honey
• shelled, roasted, unsalted pumpkin seeds or sunflower seeds (I used pumpkin seeds)
• butter for greasing the loaf pan
Autolyse and Yeast Proofing
Mix water and flour in bowl until flour is hydrated, and set aside for 30 minutes. Mix a small amount of flour with 1/2 cup of warm water, yeast, and the honey. Let sit for about 1/2 hour until it foams up. When I did this, the foam about doubled or tripled in volume and was very foamy.
Mix and Knead
Mix in salt, spices, nutritional yeast flakes, the contents of the cup with the yeast, flour, water, and honey and mix in mixer or by hand. I found the dough a little dry at this point, so I added just a touch of water to facilitate mixing the ingredients. The dough was fairly stiff but somewhat sticky, even after the addition of a small amount of water. I kneaded it for just a couple of minutes to fully mix all the ingredients and to bring the consistency to more like a dough. The recipe Marcel's grandmother gave me doesn't specify any kneading at all. I suspect that is correct, and that I should actually have just stopped after minimal mixing, based on a photo she sent me of what the dough looks like after mixing. Mine rose more than hers appeared to, and I think the bread may be meant to be a bit more dense than what I came up with doing what I did here.
Put Bread in Loaf Pan
I greased the sides of a 9 inch glass loaf dish with butter and sprinkled pumpkin seeds onto the butter. The seeds barely stick to the sides, but they do stay in place. I then formed a stumpy batard, which I shaped in much the same way that JMonkey did in his whole wheat bread shaping video. Again, I may have done more shaping and kneading than was intended based on the pictures, as I look at them in retrospect. Marcel's grandmother has a picture that I now see may have been more significant than I thought where she simply dumps the dough straight out of the mixer and into the loaf dish. I believe there is less kneading and mixing intended by Marcel's grandmother than I did in my version here.
Bake - No Preheat
Slash the loaf down the center, and place the dish in a cold oven and turn the temperature to 400F for 90 minutes. The bread rises nicely as the oven preheats. I forgot to slash the loaf, so I tried to do it after about 15 minutes. The crust was already forming. You can see the result from the pictures, which is not all that pretty. Sorry, it would have worked beautifully to slash before putting it in the oven, even though the oven started out cold. Oh well, I'll do better next time. The internal temperature of the loaf was about 205F after 90 minutes, and the crust was quite thick, hard, and dark.
Cool
Allow the loaf to fully cool. I dropped it out of the dish and let it cool on a rack.
Results
The crust that results is delicious. This bread tastes just great to me, and I generally have a big bias toward the flavor of sourdough breads. However, this yeast raised whole grain bread was just delicious. I realize I must be missing out on some wonderful breads in my baking life by not paying enough attention to German breads. Thank you Marcel, and Marcel's grandmother for sharing this wonderful recipe, for sending me photos, and for spending a lot of time and effort translating and explaining the ingredients and procedures that I was not familiar with.
>
Dumplings
*
• 3 1/2 cups all purpose flour
• 1 cup, plus 2 tablespoons tepid water
For the filling:
• 3 tablespoons oil, plus ¼ cup
• 1 tablespoon minced ginger
• 1 large onion, chopped
• 2 cups shiitake mushrooms, chopped
• 1 1/2 cups cabbage, finely shredded
• 1 1/2 cups carrot, finely shredded
• 1 cup garlic chives (Chinese chives), finely chopped
• 1/2 teaspoon white pepper
• 2 teaspoons sesame oil
• 3 tablespoons Shaoxing wine or dry sherry
• 2 tablespoon soy sauce
• 1 teaspoon sugar
• salt, to taste
*
Start by making the dough for the dumpling wrappers. Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour.
*
In the meantime, make the filling. In a wok or large skillet over medium high heat, add 3 tablespoons oil and add the ginger. Cook for 30 seconds, until fragrant. Add the onions and stir-fry until translucent.
Add the chopped mushrooms and stir-fry for another 3-5 minutes, until the mushrooms are tender and any liquid released by the mushrooms has cooked off.
Add the cabbage and carrots and stir-fry for another 2 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl and allow to cool.
To the bowl, add the chopped chives, white pepper, sesame oil, shaoxing wine, soy sauce, and sugar. Season with salt to taste (though the soy sauce will usually add enough salt to the filling), and stir in the last 1/4 cup of oil.
*
 
>
Drunken Noodles / gueyteow pad ki mow
*
(Serves 2), From vatcharin bhumichitr’s thai vegetarian cooking
>
Ingredients
*
2 Tb oil
*
1 clove garlic
*
2 small fresh red or green chilis, finely chopped
*
4 oz sen yai noodles (broad noodles)
*
1 small onion, cut into segments (wedges)
*
1 medium tomato, cut into segments (wedges)
*
4 kaffir lime laves, roughly chopped
*
6 basil lives
*
1 tsp dark soy
*
2 Tb light soy
*
1/2 tsp sugar (1/4 tsp honey)
*
1 small sweet red/green pepper, finely chopped (I like a large, 1/2” dice)
*
Heat oil in wok until a light haze appears. Add the Garlic and chilis and fry until the garlic is golden brown. A
*
Add the noodles, stir,
*
add the remaining ingredients and stir well until the peppers begin to cook but are still al dente.
*
turn onto a dish.
*
*** OK to add broccoli and tofu…. If adding these, best to add after garlic/chili and cook al dente before adding noodles.
>
Egg Toast (french cia, nyc)
*
Egg Toast with Caviar
Serves 8
Ingredients
6 large egg yolks
4½ g baking powder
Salt, to taste
6 large egg whites
Butter, for sautéing
Italian farm-raised caviar, to taste
Chives, finely cut
Mix together egg yolks, baking powder, and salt. Divide the mixture into two ramekins. Place egg whites and salt in a Ziploc bag, and remove any air. Mix together by squishing the mixture by hand, on the outside of the bag.  If you have a vacuum machine, pack them in a vacuum bag instead and mix them.  If you mix the salt and egg whites normally you’ll incorporate air and the whites will souffle in the pressure cooker. Hold the bag up and allow the air to rise to the top, then cut the bottom and allow air-free whites to flow into two ramekins. Pressure cook the whites and yolks at 15 psi  (second ring) for 40 minutes, and let cool naturally. If you vent the pressure cooker to speed the cooling process the yolks will explode. Slice the yolks into cylindrical discs and sauté in butter on both sides for a toast-like texture and flavor. Finely chop the whites, and place on top of the yolk disc. Pile a hefty spoonful of Italian farm-raised caviar on top and garnish with chives.
>
Famous Amos cookies
*
1 tsp salt
*
18 oz Cadbury bar, grated
*
2 cups brown sugar
*
2 cups butter
*
2 cups sugar
*
2 tsp baking powder
*
2 tsp baking soda
*
2 tsp vanilla
*
24oz chocolate chips
*
3 cups chopped nuts
*
4 cups flour
*
4 eggs
*
5 cups blended oatmeal (measure oats then put in blender til turns to powder
*
bake 10 minutes at 375 degrees. Makes 122 cookies.
*
Cream butter and both sugars, add eggs and vanilla, mix w/ flour, oatmeal, salt baking powder and baking soda. Add chocolate chips, nuts and shredded chocolate
>
For 30 cookies:
*
1 1/4 cups blended oatmeal
*
1 cup flour
*
1 egg
*
1/2 cup brown sugar
*
1/2 cup butter
*
1/2 cup sugar
*
1/2 tsp baking powder
*
1/2 tsp baking soda
*
1/2 tsp vanilla.
*
1/4 tsp salt
*
3/4 cup chopped nuts
*
5 oz cadbury bar, grated
*
6 oz chocolate chips
*
roll into balls and place 2" apart on cookie sheets.
*
 
*
 
>
Gluten Free Bread
*
http://consciouscatering.ca/nama-bread/
*
We are so excited to share this discovery! We are fans of ferments and after a dosa making extravaganza we came to recognized how versatile buckwheat batter is so we threw it into a bread pan and it outdid out expectations. The result? A satisfying flourless homemade bread! Fermented but not sour, this method produces a very digestible gluten free bread.  An extra plus, buckwheat is a full protein and it grows in Canada!
Ingredients
• 2.5 cups whole buckwheat (not kasha)
• 3/4 to 1 cup water
• 1 tsp sea salt
• butter or coconut oil (for greasing pan)
• sesame seeds
 
Instructions
Step one:
Rinse buckwheat very well and soak 2-8 hours. Drain (this will be somewhat difficult because the grains are mucilaginous) & rinse, then leave the grains resting in a sieve to drain fully. (1-5 minutes)
Step two:
0303
Mix with fresh water and blend in food processor or with hand blender. Transfer to a bowl (ideally not a metal one), cover with a clean dish cloth and leave, undisturbed, at room temperature for 12 hours ( up to 24 if house is cold). The batter should show some signs of fermentation (slightly risen or noticeable air holes). When complete, if not used immediately, store this batter in fridge for up to 3 days.
Optional: add sea salt and herbs while blending and ferment bread directly in greased  bread pan.
Step three:
Preheat oven (toaster oven works great) to 350 degrees F. Add 1-2 tsp sea salt and other ingredients if you like (see examples below). Stir briefly. Grease a small glass loaf pan with butter or coconut oil and sprinkle with sesame seeds. Pour batter into pan and bake for 40-45 minutes. Remove from oven, allow to cool before removing from pan.
Baking takes longer if baking more than one at a time (which is recommended, it freezes very well)
This bread will not rise much or resemble a typical loaf but the texture is sure to satisfy a bread craving. When removed from pan, slice the bread. Store in fridge and toast well when ready.
0631
Favorite variations:
• Olives, sun-dried tomatoes and oregano
• Corn, (fresh or frozen), thyme and black pepper
• Grated apple, sunflower seeds, raisins, cinnamon
 
Other methods and uses:
*Replace up to one third of the buckwheat in the batter with separately soaked quinoa
*Makes great pancakes. Add cinnamon,scoop into pan and allow to cook thoroughly on one side before flipping
*Add more water to thin out the batter to make crepes or wraps. The quinoa buckwheat batter together with coconut and cinnamon make an excellent sweet crepe!
*Try using this base to replace the flour, eggs and milk in your favorite cake recipe (works great for lemon poppy seed or apple spice cake)
*Use as a pizza crust: grease a baking sheet, sprinkle with sesame seeds, pour batter on thinly and pre-bake for 10-15 minutes before adding toppings
*This batter also makes a great base and binder for a veggie loaf or burger (try baking it with sunflower seeds, cooked lentils and a stir-fry of onions, celery, diced mushrooms, herbs and soy sauce)
*Bake the bread in a 8×8 inch glass pan and reduce the baking time slightly. Cut into four squares and then cut each square into large pieces
Preparation time: 8 – 24hrs
Cooking time: 35-40 minute(s)
>
Grandma O’s recipes
*
Cinnamon bun recipe is now listed separately, in the C section (with corrections to quantities)
*
From Edythe Ovesen (Grandma O)
Cracked Wheat Bread
1. scald 3 cups milk
2. add: 2/3 c. sugar, ½ c. oleo, 2 tsp salt, 1 ½ c. cracked wheat. Cool to lukewarm.
3. Put 1 pkg yeast in ½ c. warm water, add ½ tsp sugar, let rise while milk cools
4. Mix together & add about 6 c. flour until kneadable (soft as possible)
5. Knead. Let rise in greased bowl until double in bulk
6. Knead. Let rise again in bowl
7. Shape into loaves & let rise 15-20 minutes
8. Bake at 358 degrees for 30 mins, & 300 degrees for 30 mins.
9. Take out of pan & cool on its side
Grandma O’s Banana Bread (modified by Lynn)
1. melt 1 stick butter, mix in 1 egg and ¾ c. honey
2. mash 2 medium bananas (I cup) with 1 tsp lemon juice. Add to #1.
3. Add ¼ tsp cardamom, 1 tblsp double-acting baking powder, ½ cup chopped nuts
4. Mix in 2 cups flour (1/2 white, ½ whole wheat)
5. Put in greased bread pan, start oven @ 350 degrees, stick whole walnuts on top
6. Bake 15 min @ 350 degrees, & 30-45 mins @ 300 degrees
7. Cool on side on a rack
Cracked Wheat Walnut/Cinnamon Sweet Rolls (basic receipe)
1. melt ¾ stick butter in (open) pressure cooker
2. add 1 ½ cups skim milk from powder
3. add ½ cup honey, ½ cup cracked wheat. Mix. Heat while stirring until cereal-like. Cool to 50 C. (** cracked wheat = consistency of coarse cornmeal) *** we do this differently: mix1tb of instant yeast with flour (from step 6). butter, milk wheat, honey plus 1/4 cup h2O in pressure cooker for 20 min instead of step 1, 2, 3 and 4 and 5.
4. Add ¼ cup warm water to honey cup; add 1 pkg fast-rising yeast
5. Mix (3) & (4) together
6. Add 1 ½ cups whole wheat & 1 ½ cups white flour
7. Knead; let rise in warm oven for about 30 min (until doubled in size)
8. Knead; roll on floured board into oblong shape
9. Smear on melted butter, brown sugar, cinnamon, & walnuts
10. Roll up halfway & cut off; slice into 1 “ thick sections. Repeat with second half.
11. Put on oiled tray in warm oven for about 30 min until doubled in bulk.
12. Bake 10 min at 325 degrees; then 10 min at 300 degrees
Cracked Wheat Walnut /Cinnamon Sweet Rolls
About 3X size of above receipe
1. melt 1 ½ stick butter in big pot
2. add 3 cups skim milk
3. add 1 cup honey, 2 ¾ cup cracked wheat. Mix. Heat while stirring until cereal-like. Cool to 50 C. (122 F)
4. Add ¾ c. warm water to honey. Add 3 pkgs fast-rising yeast
5. Mix .
6. Add 3 ½ c. cracked wheat flour & 3 ½ c. white flour
7. Knead; let rise in warm over for about 30 min until doubled in bulk
8. Knead; roll on flour board into oblong shape.
9. Smear on melted butter, brown sugar, cinnamon, walnuts.
10. Cut into 3 parts. For each part, roll up and slice into 1” sections.
11. Put on oiled trays in warm oven for about 30 minutes until doubled in bulk.
12. Bake 10 mins at 325 degrees; then 10 mins. at 300 degrees.
>
Grilled Corn and Ayocote Morado salad
*
https://www.ranchogordo.com/blogs/recipes/ayocote-morado-and-charred-corn-salad
>
Ingredients
*
1 large green pepper
*
2 bunches green onions, trimmed
*
3 teaspoons olive oil
*
fresh corn kernels cut from 4 ears of corn
*
1 tb butter
*
2 cups cooked drained Rancho Gordo Ayocote Morado beans
*
1/4 cup sour cream
*
juice of 1 lime plus another lime, halved for serving
*
1 Tb hot sauce
*
salt and freshly ground pepper
*
1 tsp red chile powder
*
1 tsp ground cumin
*
1/2 cup crumbled feta cheese
*
serves 6 as a side
>
Instructions
*
halve the pepper, remove the stems, pith and seeds then cut into thick strips. put the pepper strips and 1 tsp olive oil in a bowl and toss to coat toss to coat. Heat a large skillet over medium high heat; once the skillet is hot add the peppers and char them for 2-3 minutes on each side. Transfer to a cutting board to cool.
*
In the bowl, toss the green onions with 1 tsp olive oil. Add to skillet, in two batches if necessary and char 2-3 minutes each side then transfer to a cutting board. when cool, cut into 1” chunks. then put into a bowl with peppers and add some salt and pepper
*
In another bowl, toss corn with a tsp of olive oil. Add to hot skillet and cook, stirring occasionally, until softened and lightly charred, 4-6 minutes. Tremove from the heat and stir in the butter. Return the corn to its bowl and stir in the beans.
*
In a small bowl combine sour cream, juice of 1 lime, hot sauce, a pinch of salt and a tb of water; mix well. Add to the bowl of corn and beans and mix well. Season to taste with salt and pepper.
*
In another small bowl, combine the chile powder, cumin, and a pinch of salt.
*
Arrange a third of the pepper-onion mixture and a third of the corn and beans on a platter or serving bowl. Sprinkle some fo the feta, some of the chile mis and some cilantro. Repeat the layers until all the ingredients are used. Add a squeeze of lime before servinge
>
Guacamole
*
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
In a medium bowl, mash together the avocados, lime juice, and salt. Mix
in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper.
Refrigerate 1 hour for best flavor, or serve immediately.
V
>
Har Gao
This recipe makes 30 - 35 Har Gow dumplings.
>
INGREDIENTS:
>
* Dough:
*
* 1/2 cup plus 2 tablespoons boiling water
*
* 1/4 teaspoon salt
*
* 2 1/2 teaspoons vegetable oil:
*
* 2 tablespoons tapioca starch
*
* 3/4 cup wheat starch
>
* Har Gow Filling
*
* 1 1/2 teaspoons finely chopped green onion
*
* 1 egg white, lightly beaten
*
* 1/4 teaspoon Asian sesame oil
*
* 1/4 teaspoon salt, or to taste
*
* 2 teaspoons cornstarch
*
* 3 tablespoons finely chopped bamboo shoots
*
* 3/4 teaspoon Chinese rice wine or dry sherry
*
* 6 ounces raw shrimp, rinsed, tails removed, chopped
*
* Pinch of fresh ground white pepper (about 1/8 teaspoon)
>
* Other:
*
* Vegetable oil, as needed
>
PREPARATION:
*
1. In a medium bowl, combine the wheat starch, tapioca starch and the salt. Slowly stir in 1/2 cup of the boiling water. Add the oil and begin using your hands to shape into a dough. Add the remaining 2 tablespoons of boiling water if the dough is too dry. Don’t overwork the dough, but continue shaping for about 2 minutes, until it is smooth and shiny. Cover and let rest for 20 minutes.
*
2. To prepare the filling, place the shrimp in a medium bowl, and add the other ingredients. Cover and refrigerate for 1 hour, to give the flavors a chance to blend.
*
3. To make the dumplings: Coat a paper towel with vegetable oil and use it to oil your cutting board or work surface and the broad side of a cutting knife or cleaver (a cleaver works best). Keep the dough covered to prevent it drying out while preparing the dumplings.
*
4. Break off 1 teaspoon of the Har Gau dough, roll into a ball and then flatten it by pressing it in the palm of your hand. Lay the dough on the work surface and press down on it with the oiled side of the knife or cleaver to form a circle that is 2 1/2 - 3 inches in diameter. Add a heaping teaspoon of filling and place it in the middle of the wrapper, spreading it out evenly but not touching the edges.
*
5. Carefully lift the upper edge of the wrapper and fold it over the filling. Use your thumb and forefinger to form pleats in the dough, and pinch the edges closed. Place the filled har gau on a plate and cover with a damp cloth to keep them from drying out while preparing the remainder of the dumplings.
*
6. Prepared a steamer for steaming. Steam the dumplings in batches, on an oiled plate, until the wrapper is translucent and the shrimp appear slightly orange (13 – 15 minutes). Serve the Har Gau with hot chili oil and/or soy sauce for dipping.
>
Hoppin’ John (serves 6)
*
5 minutes under high pressure, then 5 minutes for natural pressure release
>
ingredients
*
2 tablespoons bacon drippings or olive oil
*
1 large onion, coarsely chopped
*
1 large garlic clove, minced
*
1 small green bell pepper, seeded and chopped
*
1 cup uncooked extra long-grain white rice
*
2 cups water
*
1 bay leaf
*
2 tablespoons tomato paste
*
3/4 teaspoon salt, or to taste
*
2 cups cooked black-eyed peas
*
Freshly ground black pepper and tabasco sauce
>
instructions
*
heat drippings or oil in cooker Sauce the onion, garlic, and green pepper until the onion is soft… about 3 minutes
*
stir in rice and coat it well with the oil
*
add the water, bay leaf, tomato paste and salt
*
lock lid in place abnd bring to high pressure. cook at high pressure for 5 minutes
*
let pressure drop naturally for 5 minutes then quick release any remaining pressure.
*
remove lid, bay leaf and stir in the peas, pepper an tabasco sauce to taste.
*
adjust seasonings to taste and serve
>
Imli Khajur ki Chatni / Tamarind and Black Date Chutney
*
Boil the tamarind in the water for 10 minutes. take off the fire and strain through a stainless steel mesh strainer , removing as much pulp from the seed as possible. Now add the salt, gur, jeera and chilli powder as well as the dates. Simmer uncovered till thick and all the water has been absorbed . We love this with saboodana vadas/ sago vada or any other fried snack foods.
>
Ingredients
*
* 1/2 tsp ground jeera/cumin
*
* 1/2 tsp salt
*
* 1/4 tasp lal mirchi/ red chilli powder (optional)
*
* 200 gms khajur /pitted dates.Chop fine
*
* 450 ml water
*
* 75 gms imli/tamarind
>
Ischeler Tortelettes
*
1 cup ground blanched almonds
*
1 cup sweet butter
*
1 tb lemon juice
*
1/2 cup apricot jam
*
1/2 tsp baking powder
*
1/4 tsp salt
*
2 cups sifted flour
*
2/3 cup semisweet chocolate pieces
*
3/4 sugar
*
blanched almonds, halved.
*
grated rind of 1 lemon
*
Remove cookies carefully. very thin cookies re fragile. after cooling put two cookies together with jam, sandwich fashion. melt chocolate and 1 tb butter over hot water. beat until smooth. if necessary add up to 1 tb hot water to achieve spreading consistencey. Frost tortelettes on top and sides, place half an almond on center of each cookie while frosting is still soft. makes about 5 ozen 1 inchers or 2.5 dozen 2 inchers.
*
sift flour with baking powder and salt. cut 1 cup butter in small pieces. add butter, ground almonds, sugar, lemon juice and rind to flour. Knead with hands until dough is smoth and firm. chill at lieast 2 hours. Roull small parts of dough between waxed papers to 1/2 inch to 1/4 inch thickness; keep remaining dough chilled until using. cut into 1 inch or 2 inch rounds. bake cookies on greased and floured cookie sheets in 350 degree oven for 10 min or until golden.
*
 
>
Jolly Uhry Bread (2 loaves)
>
ingredients
*
add to recipe site? Ingredients: 2 (TWO) Loaves
Milk: 2 cups / 500g
Butter: 6TB / ⅔ Stick
Honey: 2TB / 45g
Eggs: 3 (plus optional wash)
Water: ¼ cup / 60g
Flour: 8 cups / 1,000g (AP)
Salt 1.5 tsp / 9g +
Instant Yeast: 3.5 tsp / 9.5g / 2 packets
Ingredients: JUST ONE LOAF
Milk: 1 cups / 250g
Butter: 3TB / 1/3 Stick
Honey: 1TB / 28g
Eggs: 1.5 (save ½ for egg wash)
Water: 1/8 cup / 30g
Flour: 4 cups / 500g (AP)
Salt: 1 tsp / 5.5g
Instant Yeast: 2 tsp / 5g / 1 packet
*
2cups milk (500g)
*
6 tablespoons butter
*
2 tablespoons (45g) honey
*
1/4 cup (60g ) h2O
>
2 packets active dry yeast, or 3.5 teaspoons (9.5g) instant yeast
*
conversion is 1 packet or 2 1/4 teaspoons of active dry yeast, equals 1 3/4 teaspoons of instant yeast
*
3 eggs
*
8 cups flour
*
1.5 (or 2?) teaspoons salt
>
instructions
*
combine milk, butter, and honey and bring to a boil then turn off heat and let return to barely warm temperature
*
if using active dry yeast, mix it with 1/4 cup warm h2O plus a little honey.
*
if using instant yeast : beat the eggs with 1/4 cup water in a bowl and in another bowl mix yeast, salt and flour
*
once milk mixture is only warm, add to egg mixture.
*
Then add flour to liquid mixture 2 cups at a time, mixing/kneading until all incorporated
*
turn out on board and knead until smooth.
*
put in covered bowl in 70 degree environment (oven with light on?) and let rise until doubled (1 1/2 - 2 hoars)
*
punch down dough and put in buttered bread pans. Let rise 15 minus on top of stove while oven is pre-heating to 350
*
cook 45 min at 350. Remove from pans immediately and let cool while resting on side.
>
Gudjerati Khichari
*
www.thedoctorcooks.com—warm_and_delici.html
10 almonds, soaked overnight or blanched according to instructions below
¾ cup mung beans
½ cup brown basmati rice
Sort, wash and drain the beans.  Soak in a bowl of water for at least one hour.  Meanwhile, wash and drain the rice.  If blanching the almonds, bring some water to boil in a small sauce pan, add the almonds and boil for one minute.  Drain and rinse with cool water.  Peel the skins from almonds.
3 TBSP grapeseed oil
4 cloves
5-inch cinnamon stick, broken
4 green cardamom pods
½ teaspoon tumeric
3 ¼ cup boiling water
Preheat oven to 325 degrees Fahrenheit.  Heat the oil in a large oven-proof, heavy bottomed soup pot over medium heat.  Saute the rice, beans, cloves, cinnamon, cardamom pods and turmeric for three minutes.  Add the boiling water, cover the pot and place in the oven for 15 – 30 minutes or until the liquid is absorbed.
2 TBSP grape seed oil
1 medium onion, diced
1 TBSP black mustard seeds
1 cup sliced celery
1 cup carrots, sliced into half-moons
10 cashew nuts
1 TBSP raisins
½ teaspoon ground nutmeg
½ teaspoon freshly ground black pepper
1 teaspoon cumin seeds
1 teaspoon coriander powder
½ teaspoon sea salt
Heat oil in a skillet over medium heat.  Sauté the onion and mustard seed until the onion is translucent.  Add the celery, carrots, almonds, cashews, raisins, nutmeg, pepper, cumin, coriander and salt.  Sauté until the carrots are tender.  Stir the mixture into the cooked rice and bean mixture.  Serves 6 to 8 servings.
>
Kichri
*
1 cup rice
*
1/2 cup moong dal
*
1/2 cup toor dal
*
2 cloves garlic
*
1/2 inch ginger
*
4 green chili's
*
few curry leaves
*
1 tsp cumin (jeera) seeds
*
4 spoons ghee
*
 
*
Wash rice and dal, drain and add to pressure cooker
*
add water in ratio of 1:3.5 (rice + dal to water) so 1 cup rice, 1 cup rice, 7cups water
*
add salt to taste, bring to high pressure and cook for 4-5 whistles ( min) (12-15 min)
*
 
*
meanwhile in pan do seasoning: cumin, garlic, ginger, chili, curry and ghee.
*
 
*
pour seasoning over kichri.
>
Kichri 2
*
For 1 + person
>
Ingredients
*
1/3 cup rice
*
1/4 cup split mung beans
*
2 slices ginger
*
ghee + cumin seeds
*
salt and pepper
*
rinse rice and beans til they run clear
*
cover with 4 x the amount of rice/beans with water
*
bring to boil then simmer until porridge like consistency. May need to add more water
*
remove ginger, season with salt and pepper
*
heat cumin seeds in ghee until they sizzle and stir in to kichri / just add a little ghee to each serving
*
 
*
in pressure cooker whistle times = 4-5 whistles so that should be 12-15 minutes standard time (after bringing to high pressure)
*
 
*
Ingredients divya-dilse.blogspot.com—khichdi-comfort-food.html
Rice - 1 cup
Moong Dhal - 1/2 cup
Toor Dhal - 1/2 cup
Garlic - 2 cloves
Ginger - 1/2 inch
Green chillies - 4
Curry leaves - few
Cumin seeds / Jeera - 1 teaspoon
Ghee - 4 spoons
Milk - 1/2 cup (optional)
Directions
Wash the rice and dhall with water. Drain the water and add them to the pressure cooker.
Add water in the ratio 1:3.5 For rice and dhall (1 +1) which make up to 2 cups, add 7 cups of water. Add salt to taste. Cover the pressure cooker and cook until you get about 4 to 5 whistles.
Meanwhile in a small pan do the seasoning with the ghee, cumin seeds, curry leaves, garlic, ginger and green chillies.
Open the pressure cooker and pour the seasoning over the khichdi.
>
Kimchi / Kimchee
*
Simple, fast, recipe.
>
Ingredients:
*
1 head napa cabbage (2lbs)
*
1/4 cup sea salt (no non-caking agents please)
*
Water
*
1 tablespoon grated garlic (5ish cloves)
*
1 teaspoon grated ginger
*
1 teaspoon sugar (I don’t use this)
*
1 to 5 tablespoons Korean red pepper flakes (gochugaru)
*
8 ounces Korean radish or daikon, peeled and cut into matchsticks
*
4 scallions, trimmed and cut into 1-inch pieces.
*
Slice cabbage: cut into quarters, remove core, cut remaining qtrs into 2 inch wide strips
*
Salt the cabbage: Place cabbage and salt in a large bowl. Massage the salt into the cabbage until it starts to soften a bit then add water to cover the cabbage. Put a plate on top to keep the cabbage under the water. Let stand for 1 to 2 hours
*
Rinse and drain cabbage: Rinse the cabbage under cold water 3 times and drain in a colander for 15-20 minutes.
*
Make the paste: Combine the garlic, ginger, (sugar if using) 3 tablespoons of water or fish sauce/shrimp paste and mix to form a smooth paste. Add 3 tablespoons of gochugaru and mix.
*
Combine vegetables and paste: Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions and seasoning past
*
Mix thoroughly: using your hands, work the paste into the vegetables until they are thoroughly coated (gloves are highly recommended to avoid stings, stains and smells)
*
Pack the kimchi into the jar: pack the kimchi into the jar, pressing down on it until the brine rises to cover the veggies. Leave at least 1 inch headspace. Seal the jar with a lid.
*
Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.
*
Check it daily and refrigerate when ready: Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. Taste a little too. When the kimchi tastes ripe enough for your liking transfer the jar to the refrigerator.
>
Kung Pow Tofu
>
Ingredients
*
1/2 onion cut into 1" square dice
*
1 green pepper cut to 1" dice
*
1 cup roasted peanuts
*
3-5 pieces dried red chili's (bird's eye?)
*
1 teaspoon sichuan pepper
*
1 tablespoon minced garlic
*
1 tablespoon minced ginger
*
2 scallions, thinly sliced
*
Tofu cut to dice
>
For the sauce:
*
2 tablespoons water/stock
*
2 tablespoons light soy sauce (kikkoman)
*
2 tablespoons vinegar
*
2 tablespoons sugar
*
2 teaspoons cornstarch
*
2 teaspoons sesame oil
>
Directions
*
mix sauce in a small cup
*
heat 2 tb oil until smoking
*
add garlic ginger till fragrant then add tofu
*
allow fu to brown a bit at edges then
*
add sauce around the edge of the wok. give a quick stir
*
then add onion, green pepper, scallions and peanuts
*
stirring / folding / till just wilted.
*
Serve over rice
>
Leek and Potato Soup (pressure cooker)
*
Serves 6
*
pressure cooker
>
ingredients
*
3 tb butter
*
4 cups chopped leeks (2 -3 large, 6 medium)
*
3 large potatoes (1.5 lbs) peeled and cut into small chunks
*
5** cups water/ broth (if using a pressure cooker, use just enough to barely cover the veggies)
*
salt and pepper to taste
*
 
*
Heat butter, saute the leeks for 2 minutes / til softened
*
add potatoes and broth/water
*
bring to high pressure and cook for 5 minutes, let pressure drop naturally or use quick release method.
>
Rose Levy Bernbaum’s Lemon (Poppy Seed) Pound Cake ***
*
(new basic’s cookbook)
>
Ingredients
*
3 Tb milk
*
3 large eggs
*
1 1/2 cups sifted cake flour
*
3/4 cups sugar
*
3/4 tsp baking powder
*
1/4 tsp salt
*
1 tb grated lemon zest
*
(3 tb poppy seeds)
*
13 TB unsalted butter at room temperature
>
Lemon syrup
*
1/4 cup plus 2 tb suger
*
1/4 cup fresh lemon juice
*
Preheat oven to 350º. Grease 9” round pan (doubled recipe makes a 12” round pan). Line the bottom with parchment or waxed paper and grease and flour the paper.
*
Lightly combine the milk, eggs and vanilla in a medium size bowl.
*
In a large mixer bowl, combine the dry ingredients and zest. Mix on low speed for 30 seconds to blend.
*
Add the butter and 1/3 of the egg mixture. Mix on low speed until the dry ingredients are moistend. then medium speed for 1 minute.
*
Add the remaining egg mixture in two batches, beating for 20 seconds after each addition, and scaring the sides of the bowl as necessary.
*
Spoon batter into the prepared pan and smooth the surface w/a spatula
*
Bake 45-65 minutes until a tester comes out clean.
*
 
*
Shortly before the cake is done prepare the lemon syrup: in a aa small pan over medium heat, stir the sugar and lemon juice together until the sugar has dissolved.
*
As soon as the cake comes out of the oven, place the pan on a wire rack., poke the cake all over w/a wire tester or wooden skewer, and brush it with half the syrup. Cool the cake in the pan for 10 minutes.
*
Invert cake onto a greased wire rack. Poke the bottom of the cake w/a wire tester and brush the sides /and bottom w/the remaining syrup. Allow the cake to cool completely.
*
Tightly wrapped, the cake will keep for 3 days at room temp, 1 week int eh fridge and 2 months in the freezer.
>
Latkes
>
NYTimes:
*
2 large russet potatoes, 1 large onion (2:1 by weight), 2 eggs, 1/2 cup ap flour, 2 tsp salt, 1/2 teaspoon pepper
*
grate onions and potatoes on coarse, squeeze out liquid. mix with eggs, flour, salt and pepper, fry in 1/4” oil
*
when cooked, put on a cooling rack over paper towels to drain. … can keep warm in a 200 degree oven.
>
Lebanese Tabbouleh
*
From “Food from the Arab World”
>
Ingredients
*
1 cup fine bulgar
*
1/2 cup finely chopped mint
*
1 1/2 cups finely chopped parsley
*
1 cup finely chopped onions
*
3/4 cup chopped tomatoes (options)
*
3/4 cup olive oil
*
1 cup lemon juice (approx 4 lemons)
*
salt and pepper
*
Soften bulgar by soaking for one hour in water (use smaller amp possible), then drain well and press out excess water
*
Mix bulgar, onions, salt and pepper together, crushing onion juice into bulgar with fingers.
*
add parsley, mint, oil, lemon juice, tomato
*
mix thoroughly, adding more lemon juice and salt and pepper if necessary.
*
Serve on lettuce leaves in individual dishes, or use tender lettuce heart leaves, as scoops to eat the tabbouleh.
*
In Lebanon, tabbouleh is generally served on a large platter and decorated with chopped tomatoes. The vegetable leaves are served on a separate dish in an attractive way.
>
LemonPoundCake
*
A Fellow Baker's First Book!
*
French Lemon-Poppy Pound Cake
Makes one 9-inch loaf
Pound cakes are traditionally made with a pound of butter, a pound of flour, a pound of sugar, and a pound of eggs, hence the name. When properly made, the result is a dense, velvety cake with a tight crumb. But the key is knowing how to make it properly. I can't tell you the number of times I've attempted a classic pound cake recipe only to pull a tough, unimpressive loaf out of the oven. When I worked at Payard, I learned a new approach to making pound cakes that borrows a page from the genoise playbook. First, you whip eggs and sugar together until they are as light as a feather. Then, you gently fold in the flour and leavening agents. And finally, you whisk together melted butter and heavy cream and combine them, quickly and gently, with the batter. You end up with a cake with the warm, rich, buttery flavor and incredible texture you want. This is my favorite way to enjoy pound cake: laced with copious amounts of fresh lemon zest and nutty poppy seeds.
2 cups (240 grams) cake flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup plus 3 tablespoons (1 3/8 sticks/156 grams) unsalted butter, melted and cooled to slightly warm
1/4 cup (60 grams) heavy cream, at room temperature
3 tablespoons finely grated lemon zest (about 2 lemons)
1 tablespoon fresh lemon juice (about 1/2 lemon)
3 tablespoons poppy seeds/28 grams
4 eggs/200 grams
11/4 cups (250 grams) granulated sugar
Lemon Glaze
1/2 cup (70 grams) confectioners' sugar
1 to 2 tablespoons fresh lemon juice (1/2 to 1 lemon)
Position a rack in the center of the oven, and heat the oven to 350 degrees F. Butter and flour a 9-by-5-inch loaf pan, or line the bottom and sides of the pan with parchment paper.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the butter, cream, lemon zest, lemon juice, and poppy seeds. The mixture should have the consistency of a thick liquid. If the butter hardens into little lumps, heat the mixture gently until the butter melts again. Set aside.
Using a stand mixer fitted with the whip attachment (or a handheld mixer), beat together the eggs and granulated sugar on medium speed for 4 to 5 minutes, or until light and fluffy and lemon colored. (If you use a handheld mixer, this same step will take 8 to 10 minutes.)
Using a rubber spatula, gently fold the flour mixture into the egg-sugar mixture just until combined. Fold about one-fourth of the egg-flour mixture into the butter-cream mixture to lighten it. Then fold in the remaining egg-flour mixture just until thoroughly combined. Pour the batter into the prepared pan.
Bake for 1 hour to 1 hour and 10 minutes, or until the top of the cake is golden brown and springs back when you press it in the middle. (Note from Rose: In my oven I needed to tent it loosely with foil after the first 45 minutes of baking.) Let cool in the pan on a wire rack for at least 30 minutes.
To make the lemon glaze: While the cake is cooling, in a small bowl, whisk together the confectioners' sugar and enough lemon juice to make an easily spreadable, smooth glaze.
When the cake has cooled for at least 30 minutes, pop it out of the pan and place it on the rack. Spread or spoon the glaze over the top of the still-warm cake, letting the glaze dribble down the sides.
The cake can be stored tightly wrapped in plastic wrap at room temperature for to 3 days.
Same Recipe, Different Flavor
Vanilla Bean Pound Cake: To make a fragrant vanilla pound cake, omit the lemon zest and juice and poppy seeds from the cake batter and leave off the lemon glaze. Split 1/2 vanilla bean lengthwise, and scrape the seeds from the pod into the butter-cream mixture. Whisk well to distribute the seeds evenly. Proceed as directed, then lightly dust the cake with confectioners' sugar just before serving.
>
Lemon Spaghetti With roasted Artichoke Hearts
>
Ingredients
*
1 lb frozen artichoke hearts
*
5 Tb olive oil
*
kosher salt and black pepper
*
1 pound spaghetti
*
6oz Parmesan, very finely grated
*
1 large lemon, zested (about 1/2 heaping teaspoon) and juiced (about 3 tb)
*
1 Tb unsalted butter
*
1/4 cup torn basil leaves, plus more for garnishing
>
Preparations
*
Heat oven to 425
*
Gently pat artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
*
Meanwhile bring a large pot of well-salted water to a boil. Add spaghetti and cook until al dente.
*
While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tb olive oil; stir to combine. The mixture should resemble a thick paste.
*
Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 Tb of it over the Parmesan-Lemon mixture. Stir to thin out the mixture a little.
*
Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce.Repeat until you have transferred and tossed all of the spaghetti.
*
Add the butter, basil and 1 tablespoon of the pasta water to the spaghettis, and keep tossing until you have a silky sauce clinging to it. Add more pasta water 1 Tablespoon at a time, if needed.
*
Tp with the roasted artichokes, a little more black pepper and torn basil, and serve.
>
Lentils with Chard and Lemon
*
Serves 6, From “Food from the Arab World” by Marie Karam Khayat
>
Ingredients
*
1 1/2 cups lentils
*
2 1/2 lbs chopped chard / spinach
*
3/4 cup chopped onions
*
3/4 cup olive oil
*
1 bunch Cilantro or 1 stalk celery
*
5 cloves garlic
*
1 1/2 tsp salt
*
3/4 cup lemon juice
*
1 tsp flour, or chopped up potato
*
Wash and cook lentils —> 10 minutes in a pressure cooker
*
Add chard and potato if you are using, plus 1 cup water. cook under pressure for another 8 minutes
*
Meanwhile, fry onions until golden. turn off heat and add crushed garlic and salt plus chopped cilantro or celery
*
Add onion mixture to chard and lentil mixture. Stir. Add lemon juice and flour if you haven’t used a potato, and let simmer until its like a thick soup
*
add seasonings. Serve hot
>
Lentil Salad
>
Ingredients
*
1lb french lentils / 2 cups
*
1 cup finely chopped onion
*
1 cup finely chopped carrot
*
3/4 cup olive oil
*
1/3 cup red wine vinegar
*
2 TB dijon mustard
*
 
>
Instructions
*
cook lentils with 1 bay leaf and 1 tsp dried thyme or some sprigs fresh time (3 minutes under high pressure then natural release, or 15-20 min w/out pressure cooker)
*
mix oil, vinegar and mustard in a jar (shake with lid on) or with a whisk
*
add oil mix, onions and carrots to a large bowl plus pinch of salt and some pepper
*
drain lentils and add them to the bowl while still hot(remove bay leaf)
*
mix lentils, onions, carrots and vinagrette
*
let meld a bit.
*
Serve warm or cold.
*
 
*
Can also add some sprigs of tarragon.
>
Hamentaschen Dough
*
• 1 (8-ounce/225-gram) package cream cheese, softened
• 1 cup/225 grams unsalted butter (2 sticks), softened
• ¼ cup/50 grams granulated sugar
• 1 teaspoon vanilla extract
• grated lemon rind (optional)
• 2 cups/255 grams all-purpose flour, plus more for rolling
• ½ teaspoon fine sea salt
*
Beat cream cheese and butter (stand mixer = paddle @medium speed) until smooth and well blended.
*
Add in sugar, vanilla and lemon rind, beating until well blended
*
Reduce mixer speed to low and add flour and salt
*
divide dough into 2 balls, wrap in plastic wrap and refrigerate 2hrs (or up to 3 days)
*
 
*
roll dough to 1/8” thick, cut 3-4” circles, fill, fold into triangles.
*
bake at 350º for 15-20 min
>
Lime Pecan Tart
>
Ingredients;
*
1 cup flour
*
1/4 cup 10x sugar
*
1/4 teaspoon salt
*
1/2 cup (1 stick) butter
*
1/3 cup finley chopped pecans
*
 
*
1 cup sugar
*
2 eggs
*
5 tablespoons lime juice
*
1 teaspoon grated lime rind
*
1/2 teaspoon baking powder
*
1/4 teaspoon salt
>
Directions
*
sift together flour, 10x sugar and first 1/4 teaspoon of salt. Blend in, using a fork, 1 stick cold butter, cut not bits, until mealy, then stir in the pecans
*
press this mixture into a 9” tart pan and back for 25 minutes or until golden in a preheated 350 degree oven
*
let the shell cool (in its pan) on a rack
*
 
*
beat the rest of the ingredients (sugar, eggs, lime juice, lime rind, baking powder and salt) until smooth. Pour into shell and bake 25 minutes at 350 degrees
*
cool and then sprinkle with sifted confectioners sugar.
*
Cut with a knife dipped in hot water.
>
Linguine with Fried Lemons and Chile Flakes (Melissa Clark)
*
https://cooking.nytimes.com/recipes/1016815-pasta-with-fried-lemons-and-chile-flakes?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=129
>
Ingredients 4-6 servings
*
4 lemons
*
1 pound linguine or spaghetti
*
4 tablespoons olive oil plus more for drizzling
*
1 teaspoon kosher salt, more as needed
*
pinch of sugar
*
3 tablespoons chile flakes, more to taste
*
2/3 cup Parmigiano-Reggiano cheese, more to taste
*
black pepper as needed
*
1/2cup celery leaves, coarsely chopped
*
1/3 cup parsley, coarsley chopped
*
flakey sea salt for garnish
*
Bring a large pot of salted water to a boil. Finely zest 2 of the lemons and set aside. Trim the tops and bottoms off the other 2 lemons and cut lengthwise into quarters; remove seeds. Thinly slice the quarters crosswise into triangles. Blanch the lemon pieces in the boiling water for 2 minutes, then transfer with a slotted spoon to a dish towel. Blot dry.
*
In the boiling water, add pasta and cook until just barely al dente. Drain, reserving ½ cup of the pasta cooking water.
*
Meanwhile, in a large skillet, heat 1 tablespoon of the oil over high heat. Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook until the lemons are caramelized and browned at the edges, 3 to 5 minutes. Transfer to a plate.
*
Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant. Whisk in the reserved pasta water.
*
Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the celery leaves and parsley if using. Taste and add lemon juice if needed. Serve, topped with a drizzle of oil, more cheese if you like, and a sprinkle of sea salt
*
 
>
macaroons
*
Apricot-Coconut Macaroons
>
ingredients
*
3 oz (1/2 cup) dried apricots, each cut into 3 or 4 pieces
*
1/2 cup water
*
3/4 cup plus 1 tablespoon sugar
*
11 ounces (4/12 cups) unsweetened shredded coconut
*
3 egg whites
*
Preheat the oven to 350°. Line 1 or 2 baking sheets with parchment paper
*
In a small saucepan, combine the apricots, water, and 1 tablespoon sugar. Over medium heat, poach the apricots until tender and about 1 tablespoon of water remains. Cool Slightly and transfer to a food processor fitted with the steel blade
*
Add the remaining 3/4 cup sugar, the egg whites, and 1/2 cup coconut and process until the apricots are pureed. Transfer to a large bowl, add the remaining coconut and beat until combined. The mixture should hold together when pinched.
*
Using your hands, form and pinch together 24 to 26 mounds of macaroons, each about 2 ounces. Arrange on prepared pans, 1 to 2 inches apart. Bake until the tops ar well browned, 15 to 20 minutes. cool on a rack and store in a n airtight container.
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best vegan Mapo Tofu
>
Ingredients
*
300g cubed tofu
*
2 garlic cloves, minced
*
1 oz dried shitake mushrooms
*
1 tsp minced ginger
*
1 Tb fermented black beans
*
2 tablespoons Doubanjiang
*
2 tablespoons sichuan chili crisp
*
3 TB chili oil
*
1/2 cup stock
*
1 tsp cornstarch
*
1/2 tsp whole sichuan peppercorns
*
1 pinch roasted ground sichuan peppercorns (roast just before grinding
*
3 scallions, whites cut at 1", greens thinly sliced
>
Instructions:
*
Soak dried shitake mushrooms in hot water until rehydrated and soft
*
chop into very fine pieces.
*
add a dash of soy sauce to the soaking water
*
cube tofu, put on a drying rack and pour boiling, salted water over the cubes. Allow to dry.
*
Heat up chili oil in a hot wok. add garlic and ginger and fry until fragrant
*
Add minced mushrooms, doubajiang, chili crisp, fermented black beans and whole schuan pepper
*
add stock and bring to a boil
*
add scallion whites and tofu, stir gently and allow stock to reduce for about five minutes
*
add cornstarch mixture and gently stir until sauce thickens
*
top with scallion greens and a pinch of ground sichuan pepper and serve over rice.
*
old recipe
*
Accompaniment: steamed rice
>
Episode: Budget Gourmet:Grind It Up!
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Other Ingredients
*
1 1/2 teaspoons Japanese sesame oil
*
1 1/2 to 2 tablespoons corn, peanut or canola oil
*
1 pound regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes
*
1 tablespoon cornstarch dissolved in 2 tablespoons water
*
1 tablespoon plus 1 teaspoon finely minced garlic
*
1 tablespoon plus 1 teaspoon finely minced peeled ginger
*
1/2 to 1 teaspoon toasted sansho powder
*
3 tablespoons thinly sliced scallions
*
Recipe courtesy Gourmet Magazine
>
Sauce:
*
1/4 cup chicken broth
*
2 tablespoons hot bean paste
*
2 tablespoons soy sauce
*
Kosher salt
*
Show: Sara's Secrets
*
Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
*
This fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
*
To finish the stir-fry: Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
*
To make the sauce: Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
*
To poach the tofu: Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
*
To stir-fry the pork: Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
*
Turn off heat and sprinkle with sesame oil, sansho powder, to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.
>
Mapo Tofu2
*
make sure the wok is hot, add some oil, add several slices of ginger (keep them fairly large so you can remove them easily) and brown about 1/4 lb of ground pork marinated in a little soy sauce, really chinese people don't marinate, they just stir in soy sauce and wait like 5-10 minutes while they prep the rest of their work
(usually i buy the leanest ground pork and the fattest ground pork at the market then mix them together, my grandmother taught me this)
add a teaspoon of black beans.
add chili bean paste, i usually add 3+ soup spoon fulls because i love it spicy.
add 2 tablepsoons of chinese rice wine (mijiu)
add one package of cubed silken tofu (silken is the softest tofu)
i usually taste and add more chili bean paste.
pull out ginger and of course enjoy over rice. this will probably feed 4 people if accompanied with something else as well.
Make sure you use good chili bean paste. Don't buy lee kum kee or whatever that brand is for this stuff. There are several different brands, you can try the different brands, but my mom says to stay clear of that brand for most sauces and pastes. We only use that one for Oyster Sauce. It was the one I wanted to grab because it had the most English on it, but my mom says to stay clear of it. The one I buy is from Hong Kong, there's no English brand on it, but it says Chili Bean Paste in English on it =)
ENJOY!
>
Masala powder
*
1 tsp. whole cloves
*
2 cinnamon sticks, each 2 inches long
*
2 Tbls. black peppercorns
*
2 Tbls. cumin seeds
*
2 tsps. cardamom seeds
*
4 Tbls. coriander seeds
*
Garam masala
*
Grind to a fine powder.
*
 
>
Mexican Icebox Cookies
>
Ingredients
*
1 1/2 cup sifted all-purpose flour
*
3/4 c. unsweetened cocoa powder (preferable Dutch process)
*
1/4 teaspoon salt
*
1/8 teaspoon of finely ground black pepper
*
1/8 teaspoon of cayenne
*
3/4 teaspoon cinnamon
*
6 oz. (1 1/2 sticks) unsalted butter
*
1 1/2 teaspoons vanilla extract
*
1 cup granulated sugar
*
1 egg (graded large or xl)
>
Instructions
*
Sift together: flour, cocoa, salt, pepper, cayenne and cinnamon and set aside
*
Cream butter and sugar (with a mixer) add in vanilla and beaten egg
*
Gradually add flour mixture: periodically scrape down the bowl with a rubber spatula
*
Turn dough out onto a lightly floured board. Shape the dough into an oblong (log) shape, about 10 inches long, 2 inches in diameter.
*
Wrap dough log in wax paper and freeze until firm.
>
Baking instructions
*
Preheat oven to 375 degrees. Unwrap the dough, place it on a cutting board and with a sharp knife, cut into 1/4” thick. Place 2inches apart on an uncreased cookie sheet. Bake 10-11 minutes. The cookies are done when they feel firm to the touch. cool for a few minutes before transferring to a cooling rack. Store air tight.
*
If baking with only one baking sheet the cookies may be done in less time (7 minutes?).
>
Original recipe from maida heatter
V
*
maida heatter’s https://madaboutmaida.blogspot.com/2011/11/mexican-chocolate-icebox-cookies.html
I love icebox cookies. They are easy to make and it is convenient to have them on hand when you need them. You can slice off as many as you want and keep the rest in the freezer. These are very dark cookies that are crisp and not too sweet. 
Ingredients:
• 1 1/2 c. sifted all-purpose flour
• 3/4 c. unsweetened cocoa powder (preferably Dutch process)
• 1/4 tsp. salt
• Generous pinch of finely ground black pepper
• Generous pinch of cayene
• 3/4 tsp. cinnamon
• 6 oz. (1 1/2 sticks) sweet butter
• 1 1/2 tsp. vanilla extract
• 1 c. granulated sugar
• 1 egg (graded large or extra-large 
Sift together the flour, cocoa, salt, pepper, cayenne and cinnamon and set aside.
Cream the butter in a mixer bowl and mix in the vanilla and sugar. Beat in the egg.
Gradually add the flour mixture; periodically scrap down the bowl with a rubber spatula.
Turn the dough out onto a lightly floured board. Shape the dough into an oblong shape, about 10 inches wide and 2 inches in diameter.
Wrap the dough in wax paper and freeze until firm.
Baking the cookies:
Preheat oven to 375 degrees. Unwrap the dough, place it on a cutting board and with a sharp knife, cut into slices 1/4 inch thick. Place 2 inches apart on an ungreased cookie sheet. Bake 10 - 11 minutes (if you have two cookie sheets, swap them about half-way through baking to ensure even baking, if using only one sheet, place it on the top rack). The cookies are done when they feel firm to the touch. Cool for a few minutes before transferring the cookies to a cooling rack. Store airtight.
If you are only using one baking sheet, the cookies will be ready in less time. Mine were done in about 7 minutes. I also like my cookies a little soft so I usually take them out of the oven a tad early.
>
Meltaways
*
Meltaways
*
Bake at 350 for 15 minutes
Makes 3 dzen double cookies
*
 
>
Ingredients
*
1 cup [2 sticks] butter or marg
*
11/2 cup sifted 10X confectioners powdered sugar
*
11/2cup sifted all-purpose flour
*
1 tsp vanilla
*
3/4cup finely chopped walnuts
>
Directions
*
Beat BUTTER with 1 1/2 SUGAR until fluffy-light in a large bowl.
*
Stir in flour, vanilla, nuts—blend well to make a stiff dough
*
Roll dough, a level tsp at a time, into balls between palms of hand.
Place , 1 inch apart, on a lightly greased cooky sheet
*
Bake 15 mins, or until done. Remove from sheet, while still hot Roll in sugar—Cool on wire rack—roll AGAIN in sugar to make a generous white coating
V
>
moroccan chickpea soup (never made)
Makes 6 (main course) servings.
Gourmet
November 2000
*
**** may want to double garlic and also try with red lentils instead
>
Ingredients
*
1 (35-oz) can whole tomatoes, drained
*
1 1/2 cups dried chickpeas
*
1 cup lentils
*
1 large onion, finely chopped
*
1 small celery rib (including leaves), finely chopped
*
1 teaspoon black pepper
*
1 teaspoon turmeric
*
1/2 cup chopped fresh parsley
*
1/2 teaspoon cinnamon
*
2 oz dried capellini,broken into 1-inch pieces, or fine egg noodles (3/4 cup)
*
2/3 cup chopped fresh cilantro
*
3 tablespoons unsalted butter
*
4 cups vegetable broth (preferably organic) or chicken broth
*
8 cups water
*
Accompaniment: lemon wedges
*
Coarsely purée tomatoes in a food processor.
*
Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes.
*
Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours. Cool chickpeas and drain, reserving cooking liquid. You should have about 2 1/2 cups liquid (if not, add more water).
*
Prepare chickpeas: Soak chickpeas in water to cover by 2 inches 8 to 12 hours.
*
Stir in pasta and cook, stirring, until tender, about 3 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.
*
Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes.
>
Mom’s Recommendations
*
http://www.bonappetit.com/recipe/snap-pea-salad-with-burrata
*
http://cooking.nytimes.com/recipes/1013094-pasta-with-sardines-bread-crumbs-and-capers
>
Morning buns
*
—> Try making these with spinach / feta filling instead of sweet filling.
*
MORNING BUNS RECIPE
Yields approximately 12 buns
>>>> for april broomfield’s buns: bake 25 minutes at 475, omit sugar from dough and
2 pounds croissant dough (The recipe for croissant dough can be found in the Tartine cookbook.) (use half of the recipe below)
½ cup brown sugar
½ cup white sugar
Finely grated zest of 2 medium oranges
2 tablespoons ground cinnamon
pinch salt
4 ounces (1 stick) butter, melted
extra white sugar for coating muffin cups and for rolling finished buns
1. In a small bowl, combine brown sugar, ½  cup white sugar, orange zest, cinnamon and salt. Mixture will keep in the refrigerator for 2 weeks or in the freezer for a month.
2. Prepare a 12-muffin capacity muffin tin by generously brushing bottom and sides of each cup with melted butter. Put a teaspoon of sugar in each muffin cup and swirl around to evenly coat. Tap out excess sugar.
3. Roll out croissant dough into a 1/4-inch thick, 6-inch-by-18-inch rectangle, with the long side in front of you. Brush dough with melted butter, and sprinkle sugar mixture evenly over the whole rectangle—the sugar layer should be about 1/8-inch thick. You may have some of the mixture left over.
4. Starting with the long side of the dough, roll rectangle into a cylinder. Cut cylinder into 1 1/2-inch discs. Fit each disc into the buttered and sugared muffin tins so that the swirl pattern is visible on top. You may have some extra rolled bun dough left over or just choose to bake fewer buns (if you do, cut them all and freeze individually on a pan). Once frozen, place in a resealable plastic bag and store in freezer.
To bake buns that are frozen: Prepare pan as above, let buns defrost in the prepared cups (this will depend on how warm your kitchen is, about 45 minutes), then continue with step 5.
5. Preheat oven to 375 degrees. Let rolls rise in a warm but not hot place for approximately 45 minutes. The rising time will vary depending on how cold your dough was to start and how warm a place they are put to rise. They should rise approximately to 1 1/2 times their original size. Place the muffin tin on a cookie sheet covered with parchment or foil to catch any drips while baking.
6. Bake for about 45 minutes to an hour or longer, depending on your oven. When done, the tops should be well browned and the sugar melted. Remove pan from oven and immediately turn buns out onto a clean baking sheet or work surface. Place pan in sink and cover with hot water (it will be easier to clean later). Let the buns set for 5 to 10 minutes, then toss in a bowl with some sugar to coat. These buns are best eaten the day they are made. If eating the next day, heat them up first in a 350 degree oven for 5 minutes before serving.
*
CROISSANTS —> for 12 morning buns / ——> only do half this recipe
img_9376-3-135x135
yield: 8 croissants prep time: 1 hour 30 minutes (active) 17 hours (inactive) cook time: 20 minutes total time: 2 to 3 days
INGREDIENTS:
Preferment:
¾ cup non-fat milk (6 oz/150 ml)
1 tablespoon active dry yeast (15ml)
1 1/3 cup all-purpose flour (6 ¼ oz/175g)
Dough:
1 tablespoon + 1 teaspoon active dry yeast (20ml)
1¾ cup whole milk (14 oz/425 ml)
6 cups all purpose flour (28 oz/800g)
1/3 cup sugar (2½ oz/70g) **** ——> omit sugar for use in savory morning buns.
1 tablespoon + 1 teaspoon salt (20 ml)
1 tablespoon unsalted butter, melted (15ml)
Roll-in butter:
2¾ cup unsalted butter (22 oz/625g)
Egg wash:
4 large egg yolks (2 oz/60 ml)
¼ cup heavy cream
pinch salt
DIRECTIONS:
1. To Make the Preferment: In a small saucepan, warm the milk to take the chill off (between 80° to 90 °F). Pour the milk into a mixing bowl, sprinkle the yeast over the milk, stir to dissolve the yeast with a wooden spoon, and then add the flour, mixing with a wooden spoon until a smooth batter forms. Cover the bowl with cheesecloth and let the mixture rise until almost double in volume, 2 to 3 hours at moderate temperature or overnight in the refrigerator.
2. To Make the Dough: First measure out all your ingredients and keep them near at hand. Transfer the preferment and then the yeast to the large bowl of a stand mixer fitted with the dough hook. Mix on low speed until the yeast is incorporated into the preferment batter, which will take a minute or two. Stop the mixer as needed and use a spatula to clean the bottom and sides of the bowl, folding the loosened portion into the mixture to incorporate all the elements fully. When the mixture has come together into an even, well-mixed mass, increase the speed to medium, and mix for a couple of minutes. Slowly add half of the milk and continue to mix until the milk is fully incorporated.
3. Reduce the speed to low, add the flour, sugar, salt, melted butter, and the rest of the milk, and mix until the mass comes together in a loose dough, about 3 minutes. Turn off the mixer and let the dough rest for 15 to 20 minutes. This resting period helps to shorten the final mixing phase, which comes next.
4. Engage the mixer again on low speed and mix until the dough is smooth and elastic, a maximum of 4 minutes. If the dough is very firm, add a little milk, 1 tablespoon at a time. Take care not to overmix the dough, which will result in a tough croissant that also turns stale more quickly. Remember, too, you will be rolling out the dough several times, which will further develop the gluten structure, so though you want a smooth dough, the less mixing you do to achieve that goal, the better. Cover the bowl with cheesecloth and let the dough rise in a cool place until the volume increases by half, about 1-½ hours.
5. Lightly flour a work surface. Transfer the dough to the floured surface and press into a rectangle 2 inches thick. Wrap the rectangle in plastic wrap, or slip it into a plastic bag and seal closed. Place the dough in the refrigerator to chill for 4 to 6 hours.
6. To Make the Roll-in butter: About 1 hour before you are ready to start laminating the dough, put the butter that you will be rolling into the dough in the bowl of the mixer fitted with the paddle attachment. Mix on medium speed until malleable but not warm or soft, about 3 minutes. Remove the butter from the bowl, wrap in plastic wrap, and place in the refrigerator to chill but not resolidify.
7. Laminating the dough: Lightly dust a cool work surface, and then remove the chilled dough and the butter from the refrigerator. Unwrap the dough and place it on the floured surface. Roll out the dough into a rectangle 28 by 12 inches. With the long side of the rectangle facing you, and starting from the left side, spread and spot the butter over two-thirds of the length of the rectangle. Fold the uncovered third over the butter and then fold the left-hand third over the center, as if folding a business letter. The resulting rectangle is known as a plaque. With your fingers, push down along the seams on the top and the bottom to seal in the plaque.
8. Second turn: Give the plaque a quarter turn so the seams are to your right and left, rather than at the top and bottom. Again, roll out the dough into a rectangle 28 by 12 inches, and fold again in the same manner. Wrap in plastic wrap or slip into a plastic bag and place in the refrigerator for 1 ½ to 2 hours to relax the gluten in the dough before you make the third fold, or "turn".
9. Third turn: Clean the work surface, dust again with flour, and remove the dough from the refrigerator. Unwrap, place on the floured surface, and again roll out into a rectangle 28 by 12 inches. Fold into thirds in the same manner. You should have a plaque of dough measuring about 9 by 12 inches, about the size of a quarter sheet pan, and 1 ½ to 2 inches thick. Wrap in plastic wrap or slip into the plastic bag, place on a quarter sheet pan, and immediately place in the freezer to chill for at least 1 hour. If you intend to make the croissants the next morning, leave the dough in the freezer until the evening and then transfer it to the refrigerator before retiring. The next morning, the dough will be ready to roll out and form into croissants, proof, and bake. Or, you can leave the dough in the freezer for up to 1 week; just remember to transfer it to the refrigerator to thaw overnight before using.
10. Making the croissant: When you are ready to roll out the dough, dust the work surface again. Roll out the dough into a rectangle 32 by 12 inches and 3/8 inches thick. Using a pizza wheel or chef's knife, cut the dough into long triangles that measure 10 to 12 inches on each side and about 4 inches along the base.
11. Line a half sheet pan (about 13 by 18 inches) with parchment paper. To shape each croissant, position a triangle with the base facing you. Positioning your palms on the two outer points of the base, carefully rolling the base toward the point. To finish, grab the point with one hand, stretching it slightly, and continue to roll, tucking the point underneath the rolled dough so that the croissant will stand tall when you place it on the sheet pan. If you have properly shaped the croissant, it will have 6 or 7 ridges.
12. As you form the croissants, place them, well-spaced, on the prepared half-sheet pan. When all the croissants are on the pan, set the pan in a draft-free area with relatively high humidity, and let the pastries rise for 2 to 3 hours. The ideal temperature is 75 °F. A bit cooler or warmer is all right, as long as the temperature is not warm enough to melt the layers of butter in the dough, which would yield greasy pastries. Cooler is preferable and will increase the rising time and with it the flavor development. For example, the home oven (turned off) with a pan of steaming water placed in the bottom is a good place for proofing leavened baked items. To make sure that no skin forms on the pastries during this final rising, refresh the pan of water halfway through the rising.
13. During this final rising, the croissants should at least double in size and look noticeably puffy. If when you press a croissant lightly with a fingertip, the indentation fills in slowly, the croissants are almost ready to bake. At this point, the croissants should still be slightly "firm" and holding their shape and neither spongy nor starting to slouch. If you have put the croissants into the oven to proof, remove them now and set the oven to 425 °F to preheat for 20 to 30 minutes.
14. About 10 minutes before you are ready to bake the croissants, make the egg wash. In a small bowl, whisk together the egg yolks, cream, and salt until you have a pale yellow mixture. Using a pastry brush, lightly and carefully brush the yolk mixture on the pastries, being careful not to allow the egg wash to drip onto the pan. Let the wash dry slightly, about 10 minutes, before baking.
15. Place the croissants into the oven, immediately turn down the oven temperature to 400 °F, and leave the door shut for the first 10 minutes. Then working quickly, open the oven door, rotate the pan 180 degrees, and close the door. This rotation will help the pastries to bake evenly. Bake for 6 to 10 minutes longer, rotating the pan again during this time if the croissants do not appear to be baking evenly. The croissants should be done in 15 to 20 minutes total. They are ready when they are a deep golden brown on the top and bottom, crisp on the outside and light when they are picked up, indicating that the interior is cooked through.
16. Remove the croissants from the oven and place them on a wire rack to cool. As they cool, their moist interiors will set up. They are best if eaten while they are still slightly warm. If they have just cooled to room temperature, they are fine as well, or you can rewarm them in a 375°F oven for 6 to 8 minutes to recrisp them before serving. You can also store leftover croissants in an airtight container at room temperature for 1 day, and then afterward in the refrigerator for up to 3 days. If you have stored them, recrisp them in the oven before serving.
(Source: Tartineir by Elisabeth M. Prueitt and Chad Robertson)
>
April Bloomfield’s Savory Morning Buns
*
RECIPE FOR SAVORY MORNING BUNS
Makes about 8
FOR THE YEAST DOUGH
1¼ cup whole milk, gently heated just until warm to the touch
1 ounce (1 tablespoon plus 1 teaspoon packed) fresh cake yeast
1 1/8 pounds all-purpose flour
2 tablespoons sugar
2 teaspoons kosher salt
FOR THE BUTTER BLOB
1 pound (4 sticks) cold unsalted butter, cut into approximately ½-inch slices
2 tablespoons all-purpose flour
FOR THE FILLING
1 bunch broccoli raab, thick stems trimmed and discarded (¼ pound leaves, florets, and thin stalks; the rest reserved for another purpose), roughly chopped
4½ ounces aged provolone, roughly chopped
3 medium garlic cloves, peeled and roughly chopped
1 tablespoon drained, stemmed, chopped oil-packed Calabrian chilies (about 3)
3 tablespoons olive oil
1 tablespoon Maldon or another flaky sea salt
MAKE THE PESTO
Working in batches if necessary, combine the broccoli raab, provolone, garlic, chili, olive oil, and Maldon salt in a food processor and process, pulsing and stirring occasionally, to a chunky paste with no large pieces of garlic or cheese.
BAKE THE BUNS
Preheat the oven to 475 F.
Roll the dough so it measures about 15 by 9 inches. You might need to wait a bit until the chill comes off so it’s easier to roll, but don’t let it get warm.
Spread the pesto evenly onto the dough, leaving a ½-inch border. Roll the dough the short way to form a 15-inch-long, 2½-inch thick log.  Wet the fingers of one hand and run them along the seam, then turn the log seam side down and press down gently so the seam adheres.
If you’re fussy like me, trim off the end so the sides are nice and straight. Cut the log crosswise in 1½-inch thick slices. SHE THINKS SHE SHOULD’VE CUT THEM A LITTLE THINNER, BECAUSE THEY’LL RISE.
Put the slices into muffin pan cups, pinching the bottoms so they fit and lightly pressing down so they touch the bottom of the cups. The dough will come about ¼ to ½ inch above the rim. Cover them with plastic wrap and keep them in a warm place
Bake the buns in the center of the oven until they’re croissant-golden-brown and crispy, 20 to 25 minutes. Gently pry them out of the tray and let them cool slightly on a wire rack.
>
Museli (Dorset brand from canada)
*
Oat flakes
*
raisins
*
wheat flakes (can be toasted and malted)
*
barley flakes
*
dried apricots
*
sultanas (--> dried white/green grapes)
*
sweetened banana pieces
*
pumpin seeds
*
sunflower seeds
*
blanced flaked almonds
*
roasted hazelnuts
*
 
*
I made with : flaked/rolled oats, roled wheat, cut up date pieces, sunflower seeds, chopped hazelnuts and almonds…. could add pumpkin seeds, barley flakes and some dried apricot / banana
>
Orzo Salad
*
cook orzo then add olive, sun tomatoes, feta, basil, tomato, raddicio
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from price
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Pad See-ew
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Pailin recipe for 2
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Ingredients
*
6oz protein (marinate in soy sauce if using chicken, beef, or pork)
*
3-4 tb oil
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4 cloves chopped garlic
*
2 eggs
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4-6 stalks chinese broccoli, stems sliced thinly, leaves thicker/wider
*
1 lb fresh wide rice noodles
*
4 tsp sugar
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ground white pepper
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chili vinegar mix
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sauce
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2 tablespoons oyster sauce
*
1 Tablespoon light soy
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1 1/2 teaspoons fish sauce
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1 1/2 teaspoons golden mountain sauce
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2 teaspoons thai black soy sauce (dragonfly brand orang cap or big boy )
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Instructions
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marinate meat, if using, in a little soy sauce and oil
*
cook meat and then remove from pan and wipe pan
*
Things go best if you cook this split in two (as individual portions)…this adds more char
*
Use veryhigh heat
*
add garlic and some oil, heat until garlic golden
*
add chinese broc 15 seconds
*
add noodles, sauce and 2 teaspoons sugar (!!!) stir to coat noodles evenly
*
let sit for 15-30 seconds to get char on noodles then flip and do the same to char the other side
*
add back protein, stir and serve with white pepper and chili's in vinegar
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ingredients (1 serving)
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1 clove garlic
*
1 egg
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2 medium stalks chinese broccoli coarsely chopped/sliced in horse ears… blanche these before adding to the dish.
*
1 oz soaked black fungus mushrooms (1/3 cup)
*
4 oz wide fresh rice noodles, rinsed and separated
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sauce
*
1 teaspoon black thai soy (dragonfly brand, or big boy), or 1tsp dark soy plus 1/2tsp sugar
*
1 tablespoon light soy sauce / golden mountain seasoning
*
1 tsp white vinegar
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1 large fresh red chili finely chopped.
*
1/2 tsp ground white pepper
*
3tb oil
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Thai Vegatarian cookbook recipe
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Instructions
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best to cook one portion at a time for maximum char
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fry garlic to golden brown, add egg, let set briefly then stir. Add the rest of ingredients in order, turn onto plate and serve. use high heat.
*
Add chinese brocc. toss/stir for 30 seconds
*
Add the rice noodles (6oz/225g ) plus black fungus/wood ear mushrooms), the sauce mixture, and 1 teaspoon (10 ml) of sugar. Turn the heat up to high and toss to coat the noodles evenly in the sauce.
*
Spread the noodles out and let them sit without stirring for about 15-30 seconds until some of the noodles have charred. Flip the noodles and let them sit again to char the other side. You may flip the noodles again a couple more times to get more toasting if you wish. 
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Put on a serving plate and sprinkle white pepper on top. Serve with the usual noodles condiments; sugar, fish sauce, vinegar and dried ground pepper. I usually like mine with ground chili peppers and vinegar.
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Tips and substitutions
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Dark soy sauce gives the noodles the color while light soy sauce seasons the dish.
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sauce should always be added by pouring along the very hot side of the wok, not into the middle of the dish
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let the noodles sit on the wok sides to get some char on them
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If your fresh flat rice noodles are not pre-cut, cut them into strips of 3/4 inch wide. Cut Chinese broccoli into 2 inch long pieces. Halve the stems lengthwise because thick stems take longer to cook. You are going to want to cook them at the same time.
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For a vegetarian version, skip the chicken. Add firm tofu if you like. I often enjoy pad see ew with just the egg.
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if making with tofu: slice tofu and fry over high heat w/some oil, some garlic, a little soy sauce/black vinegar
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Pad Thai
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Kimlong’s sauce: 1part salt, 2-3 parts lime + vinegar, 8 parts sugar, 16 parts water. caramelize the sugar then add other ingredients, bring to boils then cool.
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1 clove garlic, finely chopped
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1 egg
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1 tb chi po (preserved turnip), finely chopped
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1 tb lemon juice
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1 tsp sugar (1/2 tsp honey)
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1/2 tsp chili powder
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2 oz (1/2 cup) ready fried tofu cut to 12 inch cubes
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2 scallions cut to 1 inch
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2 tb chopped roasted peanuts
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2 tb light soy sauce/ or golden mountain seasoning
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3 oz (2/3 cup) beansprouts
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3tb oil
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4 oz dried sen lek noodles (1/4” noodles) soaked in warm water for 20-30 min then drained
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fr garlic to golden, add tofu, stir briefly. Break egg into wok, cook for a moment then stir. Add noodles, stir well, then add turnip and scallions plus half the peanuts and half the beansprouts. Stir will then add chili powder, sugar and soy sauce and lemon juice. Stir well then turn onto plate, garnish w/rest of peanuts and coriander; but balance of sprouts on the side of plate.
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garnish with chopped cilantro and a lemon wedge
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*
 
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Pasta with sardines, bread crumbs and capers
V
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Ingredients
Salt
¼ cup extra virgin olive oil
½ cup bread crumbs, ideally made from stale bread
1 onion, chopped
Freshly ground black pepper
1 pound long pasta, like precisely
1 teaspoon grated lemon zest
2 tablespoons drained capers
2 cans sardines packed in extra virgin olive oil (about 1/2 pound)
½ cup chopped fresh parsley, plus more for garnish
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Instructions
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Bring a large pot of water to a boil and salt it. Put half the oil (2 tablespoons) in a medium skillet over medium heat. When it’s hot, add the bread crumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes, and then remove. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
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Meanwhile, add the pasta to the boiling water and cook until just tender; drain, reserving some of the cooking liquid. Turn the heat under the onions to medium-high and add the lemon zest, capers and sardines; cook, stirring occasionally, until just heated through, about 2 minutes.
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Add the pasta to the sardine mixture and toss well to combine. Add the parsley, most of the bread crumbs and some reserved water, if necessary, to moisten. Taste and adjust seasoning, garnishing with more parsley and bread crumbs.
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Pear and Ginger Brown- Butter Tart (1 10” tart serves 8-10)
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1 Ginger pastry tart shell, unbaked
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1/2 tablespoon unsalted butter,melted to butter tart ring
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Ginger Brown Butter
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1 1/2 oz fresh ginger root (3” long)
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7 tablespoons flour
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1 1/2 teaspoons ground ginger
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2 eggs
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2/3 cup granulated sugar
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4 oz unsalted butter (1 stick)
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Pears
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6 poached Pears in Ginger
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1 cup liquid reserved from poaching pears
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1/2 cup powdered sugar
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Ginger Brown Butter:
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slice unpeeled ginger root into 1/4 inch rounds, set aside
*
Whisk together eggs and sugar,
*
beat in flour and ground ginger until well mixed, set aside
*
heat butter, vanilla bean, and ginger root until brown and foamy, continue heating until bubbles subside and butter is dark brown and smoking (nutty aroma)
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Pour hot butter into egg mixture, whisking continuously, strain; discard ginger root and vanilla bean.
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(Ginger brown butter can be made up to 7 days ahead and refrigerated, let warm to room temperature, spreadable consistency)
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Assembling tart
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Preheat oven to 350 degrees, rack in the middle position
*
Slice 4 poached pears halves very thin, completely cover bottom of pastry with slices
*
Pour in Ginger brown butter, fill to half inch from top of shell
*
Place remaining pears cut size down
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Peanut Butter Cookies
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60, 1 1/2” cookies
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Ingredients
*
1/2 cup butter
*
1/2 cup brown sugar
*
1/2 cup granulated sugar
*
1 egg
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1 cup crunchy peanut butter
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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1 1/2 or 1 1/4 cups sifted flour… joy calls for 1 1/2
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1/2 teaspoon vanilla
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Cream butter and sugars together (beat butter until soft) *** if you melt the butter instead, the cookies will be flatter
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beat in: egg, pb, salt, baking soda
*
add flour and then vanilla
*
roll dough into small balls, place on a greased cookie sheet. Press flat with a fork
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Cook for 9minutes at 350º, until just starting to turn golden. —> original recipe calls for 375º for 10-12 minutes
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cookies will be soft when taken out of the oven but will stiffen up as they cool on a rack
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pecan pie (Ellen Jones)
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Ingredients
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1 pie crust (unbaked, in its baking dish)
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1 cup chopped pecans, plus 1 cup whole nuts
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2 cups maple syrup
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3 Tb butter
*
1/4 cup sugar
*
2 TB flour
*
1/4 tsp salt
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4 eggs
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1/2 tsp vanilla
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Directions
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Put 1 cup chopped pecans in the unbaked pie shell
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Put whole nuts on top of chopped nuts (usually takes a little over 3/4 of a cup)
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Boil 2 cups maple syrup, cool 15 minutes
*
Cream 3 TB butter w/ 1/4 cup sugar, 2 TB Flour, 1/4 tsp salt. Add 4 well beaten eggs, 1/2 tsp vanilla, and the syrup.
*
Pour over nuts
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Bake at 375 degrees until puffed and brown and not jiggly (45-55 min)… takes closer to 55 with glass/ceramic pan
V
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Pecan Squares Americana
PECAN SQUARES AMERICANA
One time for xmas party
PASTRY SHELL:
1/2 lb. (1 cup) butter
1.2 cup sugar
1 egg
1/4 tsp salt
Finely grated rind of 1 large lemon
3 cups sifted all-purpose flour
Adjust rack one-third up from botton of oven and preheat to 375 degrees. Butter a 15 1/2 X 10 1/2 x 1-inch jelly-roll pan and place it in the freezer or refrigerator. (It is easier to spread this dough on a cold pan.)
In a large bowl of electric mixer cream the butter and sugar, just to mix well. Beat in the egg, salt, and lemon rind. Gradually add the flour and beat only until mixture is smooth and holds together.
Place mixture by large spoonfuls all over the bottom of the cold pan. With floured fingertips press firmly all over the bottom and the sides. There must not be any holes or thin spots in the bottom. Prick the bottom at 1/4-inch intervals with a fork. Chill in the freezer or refrigerator for about 10 minutes.
Bake 20 minutes until half baked and lightly colored around the edges. If dough puffs up while baking, reach in to prick it with a fork very slightly and gently. Remove from the oven but do not turn off oven heat. Pepare topping.
PECAN TOPPING:
1/2 pound butter, cut in pieces
1/2 cup honey => use regular (clover) light honey not dark honey
1/4 cup granulated sugar
1 cup plus 2 TBSPS dark brown sugar, firmly packed
1/4 cup heavy cream
20 ounces (5 cups) pacan halves or large pieces
In a heavy 3-quart saucepan over moderately high heat, cook the butter and honey until butter is melted. Add both sugars and stir to dissolve. Bring to a boil and let boil without stirring for exactly 2 minutes.
Without waiting remove from heat and stir in heavy cream and pecans. Immediately spread the hot mixture evenly over the half-baked crust, spreading with the back of a wooden spoon to make as even as possible.
Bake in a 375-degree oven with rack in same position for 25 minutes. Remove from oven to cool completely. Cut around sides to release. Cover with a cookie sheet. Invert and remove pan. (If pan doesn't lift off easily, it is because some of the topping has run through to the bottom. If this has happened, bang the inverted pan sharply against the cookie sheet to release.)
Cover with a large rack or another cookie sheet and invert again right side up. Slide off onto a cutting board. With a long, heavy knife, cut into small squares, cutting down firmly with the full length of the blade, and wiping the blade frequently with a damp cloth.
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Ingredients
*
PASTRY SHELL:
1/2 lb. (1 cup) butter
1.2 cup sugar
1 egg
1/4 tsp salt
Finely grated rind of 1 large lemon
3 cups sifted all-purpose flour
*
PECAN TOPPING:
1/2 pound butter, cut in pieces
1/2 cup honey => use regular (clover) light honey not dark honey
1/4 cup granulated sugar
1 cup plus 2 TBSPS dark brown sugar, firmly packed
1/4 cup heavy cream
20 ounces (5 cups) pacan halves or large pieces
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Instructions
V
*
Pastry Shell:
Adjust rack one-third up from botton of oven and preheat to 375 degrees. Butter a 15 1/2 X 10 1/2 x 1-inch jelly-roll pan and place it in the freezer or refrigerator. (It is easier to spread this dough on a cold pan.)
In a large bowl of electric mixer cream the butter and sugar, just to mix well. Beat in the egg, salt, and lemon rind. Gradually add the flour and beat only until mixture is smooth and holds together.
Place mixture by large spoonfuls all over the bottom of the cold pan. With floured fingertips press firmly all over the bottom and the sides. There must not be any holes or thin spots in the bottom. Prick the bottom at 1/4-inch intervals with a fork. Chill in the freezer or refrigerator for about 10 minutes.
Bake 20 minutes until half baked and lightly colored around the edges. If dough puffs up while baking, reach in to prick it with a fork very slightly and gently. Remove from the oven but do not turn off oven heat. Pepare topping.
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Pecan Topping
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In a heavy 3-quart saucepan over moderately high heat, cook the butter and honey until butter is melted. Add both sugars and stir to dissolve. Bring to a boil and let boil without stirring for exactly 2 minutes.
*
Without waiting remove from heat and stir in heavy cream and pecans. Immediately spread the hot mixture evenly over the half-baked crust, spreading with the back of a wooden spoon to make as even as possible.
*
Bake in a 375-degree oven with rack in same position for 25 minutes. Remove from oven to cool completely. Cut around sides to release. Cover with a cookie sheet. Invert and remove pan. (If pan doesn't lift off easily, it is because some of the topping has run through to the bottom. If this has happened, bang the inverted pan sharply against the cookie sheet to release.)
*
Cover with a large rack or another cookie sheet and invert again right side up. Slide off onto a cutting board. With a long, heavy knife, cut into small squares, cutting down firmly with the full length of the blade, and wiping the blade frequently with a damp cloth.
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Pesto (traditional)
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http://www.marthastewart.com/993401/how-make-trofie-pasta-and-pesto
pesto: equal weights of basil, pecorino, parmesan and pine nuts plus garlic, salt and oil
Then add 1/4 cup olive oil
(Plus a tablespoon of butter if you'd like)
Puglia tradition: serve over trofie pasta cooked in salted water with thinly sliced potatoes and string beans
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Ingredients
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3.5 oz basil leaves
*
3.5oz grated parm
*
3.5oz grated pecorino
*
3.5oz pine nuts
*
1 clove garlic, smashed with a pinch of salt
*
1/4 cup olive oil
*
process basil and cheeses until fully blended then add pint nuts and garlic, pulse briefly and then add oil.
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hand made trofie: 3:1 semolina flour to water by weight. knead a bit until it comes together then let rest, covered for minimum 15 min. roll to 1/8” thick snakes, cut at 1” then turn into spirals.
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2nd Trofie dough recipe and hints:
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1. To make the dough, weigh out 1/3 pound of the semolina flour. If you don't have a scale, I'd say 1/3 pound is just over 3/4 cup. This will make enough pasta for one hungry person or two moderately hungry people.
2. Pour the semolina on your wooden board (or any clean surface, though wood is better) and make a well in the middle of it, thusly:
WP_000252
3. Add 5 tablespoons of room temperature water into the well and pile the flour on top of it to mix together. Keep adding water, tablespoon by tablespoon, until all the flour is incorporated and the dough reaches the correct consistency. According to the authors of The Geometry of Pasta, "The texture of the dough should be soft enough to work (like a stress ball), but dry enough that it won't stick to itself too easily. A good way to test it is to press and smear the dough against a dry wooden surface--if it is easy to do, the pasta doesn't stick to the wood, and the top surface tears and roughens against your hand, the texture is right."
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another recipe weighs in: 200g/7oz durum wheat semolina flour (‘semola di grano duro’ in Italian).
150ml/5 US fluid ounces lukewarm water
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Picada Sauce
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Ingredients ——> Gypsy Apple does a pumpkin seed pieced w/parsley.
¼ cup skinless almonds, roasted and slivered
1 slice of peasant bread, crusts removed
1 pinch of saffron threads
1 pinch of salt
4 garlic cloves, peeled and sliced
sprigs of parsley
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1. Preheat oven to 350 °F.
2. Place the bread and almonds on a baking sheet and toast for about 8 minutes.
3. Once they are toasted, sliver the almonds and cut the bread into cubes.
4. Toast the saffron threads on a non-stick saucepan.
5. In a mortar, grind the toasted saffron with a pinch of salt.
6. Peel and slice the garlic.
7. Add the garlic, almonds, bread and parsley to the mortar and grind until you get a thick paste.
8. Then add to any dish mixed with a stew or juice and simmer for 10-15 minutes, until all the flavors are well mixed
 
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Recipe #2
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INGREDIENTS
3 tablespoons extra-virgin olive oil
Two 1/2-inch-thick baguette slices
6 roasted blanched almonds
6 roasted hazelnuts
1 large garlic clove
1 tablespoon water
2 tablespoons minced parsley
*
. In a small skillet, heat 2 tablespoons of the olive oil until shimmering. Add the bread and cook over high heat, turning until toasted; cut into small cubes.
. Transfer the cubes to a mini food processor. Add the almonds, hazelnuts and garlic and pulse until finely chopped. Add the remaining 1 tablespoon of olive oil and the water and process to a paste. Add the parsley and pulse to combine.
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Pohe aur Matar/ Beaten Rice and Peas
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Ingredients
*
1 tbsp til ka tel / sesame oil
*
1 tsp rai / mustard seed
*
1/2 fresh coconut, grated
*
1/2 tsp haldi / turmeric powder
*
1/4 cup chopped coriander leaves
*
2 tsps sugar
*
225 gms green peas.
*
450 gms powa/ beaten rice
*
6 green chillies chopped.
*
Juice of 1 lime
*
Salt to taste.
*
Boil the peas till done.Wash and drain the powa. Heat the oil and fry the mustard seeds. As they pop add the chillies, the salt, sugar, turmeric, lemon juice , green peas and powa.Cook on medium heat till the powa is done.Keeping aside a tablespoon of coriander leaves and coconut add the rest to the mixture and cook for a few minutes.Garnish with remaining coriander and grated coconut.
*
Serves 12 or a very hungry 6.
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This is a quick dish for breakfast. You can add a couple of boiled cubed potatoes as well.
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Pizza (for 4 -5 individual pies) (wolfgang puck)
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dough size for our oven's pie size 220g
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vito Iacopelli dough - currently testing—> vito likes 280g dough per pie.
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https://www.youtube.com/watch?v=G-jPoROGHGE
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For smaller batch (2 people?)
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470g flour total
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poolish: 94grams flour, 94g water, 1g yeast, 1g honey…. mix, cover, leave at room temp for 1-3 hours then put in fridge 16-24 hours
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next day: mix poolish with 210g water until dissolved then add 200g flour plus 12g salt, mix then add another 176g flour
*
knead until incorporated then let rest for 15 min, then put olive oil on hands and lift from center/fold in half/rotate 90 degrees/repeat until smooth.
*
let rest, covered, on the counter, for 30 min then divide dough into 3-5 balls, put balls on semolina, cover and let rise 2hrs then form and cook
*
*** dough ball size recommended for individual pie = 100g but we often seem to want more… maybe because we don’t get it as thin?
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1/batch/6 pies
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poolish: 150 water, 2.5g/1/16tsp yeast, 2.5g honey, 150 flour… mix water, yeast and honey then add flour, mix, cover. Leave on counter 1hr then in fridge 16-24 hrs
*
dough: 350 water, all of poolish, mix, then add 300 flour and salt, mix, then add 325 flour, mix/knead until flour incorporated.
*
let rest 15 min covered, then oil your hands and knead by lifting from the center, allowing to fold in half, rotate 90 degrees and plop back down… repeating until smooth. also do a little forming to a slick round, like you would shape a bread.
*
oil bowl, put in dough, cover and leave on counter for 30 min then divide into dough balls (100 g each, or 5—6). put dough balls on semolina, cover, let rise 2hrs then form pies and cook.
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Poolish
*
300 g flour
*
300 g water
*
5g yeast
*
5g honey
*
mix poolish, cover, leave at room temp 1hr then put in fridge 16-24hrs.
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main dough /after polish ferments
*
700ml water
*
1250 g flour
*
40g salt
*
mix poolish with water until dissolved then add half the flour, then salt then then add rest of flour
*
knead until incorporated then let rest for 15 min then put olive oil on hands and lift from center/fold in half/rotate 90 degrees/repeat until smooth.
*
put olive oil in bowl and then put dough in, cover and leave 30 min.
*
divide dough into 3 then each third into 3 balls, put balls on semolina covered tray, put a little oil on top of balls, wrap w/plastic, leave out for 2hours at room temp
*
individual pizzas = 100 grams of dough, or 280 grams of dough?
*
sauce = canned toms blended w/imersion blender plus tsp salt and a little basil
*
top pizza w/sauce, cook til crust golden then add mozz cut in 1/2” strips, cook till melted then top with basil
*
to freeze: freeze it, covered in the tray. once frozen you can put it in individual ziplock bags. To defrost, take out of bags, put on semolina covered tray, cover with plastic wrap and let defrost in fridge overnight. remove from fridge 1hr before cook time,
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Kenji NY style dough (preferred): best made 2days before cooking, 5 pies.
*
Original flour contents: 630g; (about 4 1/2 cups) 200g 00, 100g bread flour, 100g spelt flour, 230g AP flour
Flour that we use: 630 flour —> 100g spelt or whole wheat, 230g AP flour, 300g bread flour
.5 ounces sugar (15g; about 1 1/2 tablespoons)
.35 ounces kosher salt (10g; about 1 tablespoon)
.35 ounces instant yeast, such as SAF Instant Yeast (10g; about 2 teaspoons)
1.125 ounces Extra Virgin olive oil (32g; about 3 tablespoons)
15 ounces lukewarm water (420g; about 1 3/4 cups)
Directions
1.Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
2.Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into four even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
*
 
*
(for 1 16” pie use 240ml water, 360 grams flour, 7grams salt, 3.5 grams oil, 3 grams yeast, 7grams dough enhancer
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wolfgang puck Dough -> can be made as little as 1 hour before cooking pizzas but tastes much better if made a day ahead
*
3 cups flour (all AP or 2 cups bread flour to 1 cup whole wheat/spelt) —3 cups AP flour = 360 grams
*
1 teaspoon salt
*
1 (or maybe 1.5 teaspoons? try less first) teaspoon instant yeast
*
2 tablespoons olive oil
*
1 cup water (body temperature)
*
Put dry ingredients in food processor, pulse a few times until mixed.
*
Turn processor on to low speed and add liquids in a steady stream and process until it forms a ball…. you may need a tiny bit more water
*
Knead by hand until smooth
*
rest, covered, for 30 minutes
*
punch down, divide into 4 pieces and then put it (covered/saran wrapped/ air tight) in fridge for 30 minutes to 48 hours hours. this helps to relax the dough and makes it easier to stretch into pizza shape If you leave it in the fridge for more then a couple of hours, check it periodically to see if you need to give it a couple of folds or punch it down because its rising out of its container.
>
For margherita pizza: marinate whole peeled plum tomatoes with balsamic vinegar, salt and pepper
*
on the pie brush on infused olive oil (we heat the oil and drop in basil and maybe a crushed clove of garlic once off the heat) tomato should be interspersed with fresh mozzerella. put some olive oil on the circumference of the crust. after cooking, put some torn up basil on top plus some olive oil.
*
Our tomato sauce: include lemon peel and some red pepper flakes.
>
Spicy chicken pizza (Wolfgang puck)
*
1 cup itallian fontina cheese (grated)
*
2 cups mozzarella cheese (grated)
*
pizza dough ( equivalent to dough recipe for 3 cups flour)
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topping Ingredients
*
2-4 tablespoons olive oil
*
1 chicken breast, skinned, boned and cut into finger sized strips
*
1 jalepeno pepper seeded and minced
*
1 cup sliced mushroom
*
1 red bell pepper cut to 1/4 inch strips
*
1/4 cup chopped cilantro
*
1/2 cup sliced scallions
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Topping instructions
*
Saute jalepeno pepper with 1/2 the oil and chicken and cilantro… leave chicken just barely cooked (it will cook more on top of the pizza)
*
Sautee shrooms in the rest of the oil until liquid released then add and sweet/red pepper and continue to sauté for a couple of minutes then turn heat off and add the chicken/jalepeno mixture back in.
*
 
*
Form dough into shape, put on a peel or cookie sheet coated with cornmeal. spread cheese onto the pie, top with chicken/veg mix plus scallions. Make sure that the pizza can slide around easily on the peel/cookie sheet so that you won’t have trouble getting it onto the grill or baking stone in your oven.
*
cook at 500º for 10-12 minutes. If cooking in your oven use the top rack, raised to its highest position.
*
can cook on an outdoors grill too… just slide the pie directly onto the grill from a cookie sheet or onto a grilling pan on top of the grill. Using the grilling pan method allows the crust to cook more evenly.
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Popovers
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Regular Popovers
*
2 eggs
*
1 1/4 cups milk (whole milk, or whole goat milk…. NOT 2%!!)
*
1/2 tsp salt (omit if using salted butter)
*
1 tb melted unsalted butter, (or olive oil)
*
1 cup flour
*
combine wet ingredients then add dry ingredients. Don't over mix. rest batter for 20 min (optional)
*
fill well greased muffin tins
*
Bake @425 for 15 minutes then lower the heat to 350 for 20 minutes.
*
 
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Sourdough popovers
*
Yield: 6 -12 popovers. (I use regular muffin tins and don't really measure the sourdough starter and get 12).
*
With only five ingredients, this recipe means you can have popovers mixed up and ready to go into the oven as soon as it's heated up. Half an hour later -- hot popovers! The sourdough starter gives them just the slightest tang. sor1226149 —> vitamix repair
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Ingredients
*
1 cup King Arthur Unbleached All-Purpose Flour
*
1 cup milk
*
1/2 cup sourdough starter (fed)
*
3 large eggs
*
3/4 teaspoon salt
*
Heat a muffin or popover pan in the oven while it's pre-heating to 450°F.
*
In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch. Whisk in the eggs, sourdough starter and salt, then mix in the flour. Don't over-mix; a few small lumps are OK. The batter should be thinner than a pancake batter, about the consistency of heavy cream.
*
Carefully remove the hot pan from the oven, and spray it with nonstick pan spray, or brush it with oil or melted butter --> melted butter (generous)
*
Quickly pour the batter into the cups, filling them almost to the top. (If you're using a muffin tin, space the popovers around so there are empty cups among the full ones; this leaves more room for expansion.) .
*
Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 15 to 20 minutes. Remove the popovers from the oven and serve immediately
>
Potato Leek Gratin
*
POTATO LEEK GRATIN
8 servings
3 lbs. waxy potatoes (I perfer red), peeled and thinly  sliced
1 lb. leeks, white part only, thinly sliced
2/3 cup olive oil  (probably don’t need so much)
salt & freshly ground pepper
1. Preheat oven to 350.  In a medium bowl, gently toss the potatoes with the leeds, olive oil, 
1 1/2 tsps salt & 1/2 tsp pepper.  Transfeer the potatoes to a 9 x 13 inch glass or ceramic baking dish and pat into an even layer.  Cover the potatoes with foil and bake for about 1 1/2 hours, or until potatoes are tender.  Let cool completely, then cover with plastic wrap and refrigerate until chilled.  (Can be refrigerated overnight.)
2  Preheat oven to 450.  Cut gratin into 8” squares to a rimmed baking sheet.  Bake for 30 minutes, or until the tops are brown.  Serve immediately.
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Pressure Cooker times
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fastcooking.ca—how_to_cook_oatmeal_in_a_pressure_cooker.htm
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chickpeas: unsoaked = 30 min, soaked = 13 min
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french lentils: 10-12 min high pressure ---> 4 minutes
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Potatoes: on steamer tray, or browned in oil w/spices. High pressure 7-12 min
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red beets whole: 12-20 min
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red beets: 1/4 " slices 4min
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rolled oats: 1 cups oats to 1 2/3 cup h20, pot in pot 6 min
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Steel cut oats: 1cup oats, 2 cups h20 in pot in pot 6min
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Quartered potatoes, 6 minutes
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sliced potatoes 2 minutes
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Sweet potatoes same as above
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Peeled, dried chestnuts 15 minutes in 3 cups of water.
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Converting Indian "whistle" times: each whistle = 3 minutes of cooking after you've reached high pressure
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Pressure Cooker Times
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fastcooking.ca—how_to_cook_oatmeal_in_a_pressure_cooker.htm
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chickpeas: unsoaked = 30 min, soaked = 13 min
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french lentils: 10-12 min high pressure ---> 4 minutes
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Potatoes: on steamer tray, or browned in oil w/spices. High pressure 7-12 min
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red beets whole: 12-20min
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red beets: 1/4 " slices 4min
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rolled oats: 1 cups oats to 1 2/3 cup h20, pot in pot 6 min
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Steel cut oats: 1cup oats, 2 cups h20 in pot in pot 6min
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Quartered potatoes, 6 minutes
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sliced potatoes 2 minutes
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Sweet potatoes same as above
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Peeled, dried chestnuts 15 minutes in 3 cups of water.
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Quinoa: 2 1/4 cups h20/stock to a boil, add 1 1/2 cups quinoa, lock lid, set timer for 2 minutes then turn off heat. let pressure come down naturally / 10 minutes then release pressure.
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Converting Indian "whistle" times: each whistle = 3 minutes of cooking after you've reached high pressure
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adzuki 16-21 min
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black beans 22-25 min
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brown rice1 cup rice to 1.75 cups water high pressure 15 min
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chickpeas 30 (unsoaked)
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fava 22-28
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lentils 2-4 minutes
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long grain white rice 1cup rice, 1.5 cups water some salt, saute in oil/butter first,
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navy 16-25
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pinto 22-25
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PressureCooker Rice
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1 cup raw long or medium grain brown rice
1/2 teaspoon salt
2 1/2 cups water
brnrice
To prepare this recipe using my PIP (Pan In Pot) cooking technique , place the cooking rack in the pressure cooker and add 1 cup water. Place the rice in a one-quart stainless steel bowl, add the salt and water. Use foil Helper Handles to position the bowl on the rack. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that . Cook 15 minutes. Remove from heat and use the natural release method. Carefully open the lid after the pressure drops. Garnish with a bit of crushed thyme if desired. Serves 4.
Cook's Note: adding butter and/or salt is optional but it does give rice a nice flavor, but brown rice has so much more flavor than white rice, you may skip the salt and butter, its totally your choice!
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Pressure cooker quinoa
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2 1/4 cups broth (1/2 strength boullion cube)
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1 1/2 cups quinoa
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bring broth to a boil in the cooker. Stir in the quinoa. Lock lid in place and immediately set the timer for 2 minutes. Over high heat bring toward high pressure. Turn off the heat after 2 minutes; then let the pressure drop naturally for 10 minutes without removing the cover. Remove the lid.
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If the quinoa is not quite done replace the lid and cook over medium heat for a few minutes longer, adding a few tablespoons of water if necessary.
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*** you can add julienned kale to the quinoa and broth and it will cook along with the quinoa and make a nice addition.
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Pressure cooker cuban-style black beans and Rice
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serves 4-6
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2 tb olive oil
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1 large onion, carsely chopped
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2-3 garlic cloves, minced
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1 green bell pepper, seeded and coarsely chopped
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1 cup uncooked extra long-grain white rice
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1 3/4 cup water
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1 teaspoon salt, or to taste
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1 bay leave
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generous dash of crushed red pepper flakes or cayenne pepper
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1/2 teaspoon dried tyme
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1 14 ounce can tomatoes, coarsely chopped, including juice
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2 cups cooked black beans
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1/4 cup chopped fresh cilantro
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1/3 cup minced pimiento-stuffed olives.
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Instructions
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Heat the oil in the coker. Sautée onions, garlic an dgreen pepper until the onions are soft (about 3min). Stir in the rice and coat it well with the oil. Add the water, salt bay leaf, crushed red pepper and thyme. Pour the tomatoes on top. Do not stir.
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Lock lid in place and bring to high pressure over high heat. Adjust heat to maintain high pressure and cook for 5 minuetes. Let pressure drop naturally for 5 minutes then quick release an pressure remaining in the cooker. Remove the lid.
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If the rice in not evenly tender, stir well Set the lid in place and steam in the residual heat for another few minutes. Remove the bay leaf and stir in the beans, cilantro and olives. Adjust the seasonings and serve.
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Pressure cooker kale and potatoes
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serves 6
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1 pound kale
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1 1/2 lbs potatoes, (3 large), scrubbed and cut into 1/4 inch slices
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3 tablespoons olive oil
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1 medium leek, white part only (I use white and green), thoroughly rinsed and thinly sliced (1 cup)
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2 to 3 large garlic cloves, minced
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1 large onion, coarsely chopped
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4 scallions, chopped
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3/4 cup water
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1 teaspoon salt, or to taste
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2 to 3 tablespoons finely minced fresh parsley (optional)
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Instructions
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cut the kale leaves from the stalks, rinse leaves thoroughly and cut into strips about 1 1/2 inches wide. Cut the potato slices in half heat 2 tablespoons of oil in the cooker. Sauté leeks, garlic, onions and scallions until soft. Add the water,
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Beginning with a layer of kale, alternate kale and potatoes, sprinkling lightly with salt on top of each layer.Lock lid in place and bring to high pressur. adjust heat to maintain high pressure and cook for 5 minutes. Reduce pressure with a quick release method. Remove the lid
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Stir the mixture well so that the potatoes become slightly mashed and ad parsley (if desired) adjust the seasonings and serve.
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Pressure cooker carmelized squash
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Caramelized Delicata Squash Purée With Buckwheat Honey and Lemon Grass
Published: January 17, 2012
Related
A Good Appetite: Sorcerer’s Apprentice Hosts a Dinner (January 18, 2012)
Adapted from “Modernist Cuisine: The Art and Science of Cooking,” by Nathan Myhrvold, Chris Young and Maxime Bilet Time: 35 minutes
Note: To double the recipe, cook the squash in two batches.
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Yield: 10 servings.
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Ingredients
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4 tablespoons unsalted butter
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1 1/2 pounds delicata squash, peeled, seeded and cut into 1/2-inch cubes (4 cups)
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1/2 lemon grass stalk (optional)
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1 teaspoon kosher salt
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1/2 teaspoon baking soda
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Buckwheat honey or other honey
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Directions
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1. Melt butter in a pressure cooker. Stir in squash, lemon grass, salt and baking soda. Cover tightly with pressure cooker lid and cook at a gauge pressure of 1 bar (15 p.s.i.) for 20 minutes. Begin the timing after the pressure has been reached.
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2. Depressurize the cooker according to the manufacturer’s instructions.
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3. Remove lemon grass. Blend the squash to a smooth purée. Season with honey to taste. Serve, or refrigerate and then reheat gently before serving.
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Raw Lentil soup
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Ingredients
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1 Lemon, peeled and quartered
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1/4 cup olive oil
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4 cups sprouted lentils--> sprout 1 cup of lentils
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1" long piece of ginger
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1 medium clove of garlic
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1 tsp ground cumin
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1/8 tsp cayenne
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1tb sea salt
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1/4 cup fresh dill
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4 basil leaves
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1/4 cup tamari
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1/2 cup soaked almonds
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1/2 medium avocado
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1 1/2 cups water
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1/4 cup tahini
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parsley for garnish
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put ingredients up to, but not including the tahini into blender/food processor. Process until smooth. Add tahini and process just to mix.
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Before serving heat by stirring in very hot water. Garnish with parsley
V
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Red Lentil Soup
Makes about 7 cups.
Gourmet
September 2002
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Ingredients
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1 1/2 tablespoons olive oil
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1 large onion, chopped
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1 celery rib, chopped
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3 garlic cloves, chopped
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2 carrots, chopped (1 cup)
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1 1/4 teaspoons ground cumin
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1/2 cup chopped fresh or canned tomato
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1/2 teaspoon salt
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1 cup dried red lentils
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1 1/2 cups chicken broth/veg broth
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4 cups water
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2 tablespoons chopped fresh parsley
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**** might want to reverse broth to water ratio
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Heat oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 5 minutes. Add garlic, carrots, tomato, celery, cumin, and salt and sauté, stirring, 2 minutes. Add lentils, water, and broth and simmer, uncovered, stirring occasionally, until lentils are tender, about 20 minutes. —> pressure cooker version takes maybe 8 min? Probably less.
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Stir in parsley, then season with salt and pepper.
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rice noodles for 2
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https://hot-thai-kitchen.com/fresh-rice-noodles/
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https://www.youtube.com/watch?v=qPeNRcmbPoI
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1 rice flour
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1/2 cup tapioca starch
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1 1/2 cups water
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1/4-1/3 cup neutral veg oil for oiling pans and noodles
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Instructions:
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combine rice flour and tapioca starch in a mixing bowl
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Add warm water a little bit at a time until there is enough water to form a dough
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knead the dough for five minutes
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Add remaining water to dissolve the dough into a batter.
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Use chinese steamer and some cake pans
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Pour batter into oiled baking pan …. hoping for 1.5mm thick noodles
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put in steamer…. jiggle pan to get batter to completely cover the bottom
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as the bottom of the pan heats up the batter will start to cook and you can get it to spread
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Remove pan from the steamer when noodle is matte… 2–3 minutes
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fill second pan with batter and put it in steamer then, while 2nd noodle is cooking grease the top of the cooked noodle, gently pull
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oil the top of the cooked noodle, gently peel it out of the pan and put it on a plate
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stack subsequent noodles on top of eachother, be generous with the greasing/oil.
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once all noodles cooked, slice to desired width (1/2 - 3/4"), separate the noodles, making a loose pile
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Do not refrigerate because that will cause them to stick.
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Ricotta Gnudi
V
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http://www.seriouseats.com/recipes/2015/04/ricotta-and-black-pepper-gnudi-spotted-pig-april-bloomfield-recipe.html
For the gnudi:
16
ounces great-quality ricotta (sheep or cow)
2
ounces Parmesan cheese, finely grated, plus more for garnishing
Freshly ground black pepper
Salt
4
cups fine semolina flour (sometimes sold as sooji), divided
1. Line a large plate with several layers of paper towels or a clean kitchen towel. Transfer the ricotta to the towels and spread it out with a spatula or the back of a spoon. Place more layers of paper towels (or an additional dish towel) over top and press down firmly with your hands to blot excess moisture. Peel off the towels.
2. Weigh out 12 ounces of ricotta. (Reserve any leftovers for another use.) Scrape into a bowl, then add the grated Parmesan and season heavily with black pepper (if desired). Season with salt, taste, and adjust. Transfer to a clean plate, spread into a thin layer, and freeze for 15 minutes.
3. Meanwhile, pour half the semolina flour into a large bowl and the other into a 9- by 13-inch baking dish.
4. Scrape the chilled ricotta mixture into a bowl and fold with a spatula so that no frozen chunks remain. Use a small cookie scoop or a spoon to form a ball of ricotta about 1 1/2 inches wide (2 tablespoons). Transfer to the bowl with the semolina, then use your fingers to cover it with semolina flour. Pick up the ball, roll it into a neat sphere with your hands, then nestle into the 9 by 13. Repeat until all the ricotta's been used—you should have between 16 and 20 gnudi.
5. Cover the dish with plastic wrap, then put it in the fridge for 3 days, turning once a day. At the end of 3 days, you can cook the gnudi or you can freeze them. (Remove from the semolina, then freeze on a baking sheet until solid, about 1 hour, before transferring to a freezer bag for up to 2 months. When you want to cook them, thaw them overnight in the refrigerator on a plate covered with plastic wrap.)
6. If you're making the butter sauces, skip to the directions below.
7. To cook the gnudi, bring a large pot of well-salted water to a boil. Add the gnudi and cook, stirring very gently, for about 3 minutes. Then use a slotted spoon to transfer the gnudi to plates or follow the steps below if you'd like to make the butter sauces.
For the butter sauces and serving.
6
tablespoons unsalted butter, divided
12 to 15
sage leaves
1. For the brown butter sauce, heat 2 tablespoons of butter in a medium saucepan over medium-low heat until foaming subsides, the butter solids have turned golden brown, and the butter smells nutty. Add sage leaves, season lightly with salt, and cook, flipping the leaves occasionally, until crisp, about 2 minutes. Using tongs, transfer the leaves to a plate lined with paper towels to drain. Pour the brown butter into a bowl.
2. As you bring the water for the gnudi to a boil, place the 4 tablespoons remaining butter in a medium skillet. Transfer the cooked gnudi to the skillet with a slotted spoon, making sure to bring plenty of their cooking liquid with them, place over high heat, and shake and stir gently so that the butter and pasta water emulsify into a creamy sauce, about 1 minute. Season with salt to taste.
3. Transfer gnudi and their sauce to serving plates. Top with fried sage leaves and a drizzle of brown butter. Sprinkle with additional grated Parmesan and freshly ground black pepper.
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risotto
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modernistcuisine.com—Risotto-Parametric.jpg
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modernistcuisine.com—Pressure-Cooked-Vegetable-Risotto.jpg
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modernistcuisine.com—Risotto-Types-1024x739.jpg
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Risotto-Types-1024x739
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Pressure-Cooked-Vegetable-Risotto
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Risotto-Parametric
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• Using a pres­sure cooker greatly speeds up the process of mak­ing risotto. Our favorite is the Kuhn Rikon Duromatic.
• After par­cook­ing the grains, cool them on a chilled tray. If you vac­uum seal them, they will keep in the refrig­er­a­tor for about a week.
• If you pre­fer cook­ing your rice sous vide, keep it in its bag, and chill it in ice water instead of chill­ing the par­cooked rice on a cool tray.
• Some con­sider Risotto Milanese to be the most deca­dent risotto. In fact, food writer Lynne Rossetto Kasper the­o­rized that this style of risotto was cre­ated to show­case afflu­ence by its con­spic­u­ous golden hue and its use of an expen­sive rice. The addi­tion of gold leaf a la Gaultiero Marchesi actu­ally fol­lows in a tra­di­tion of Northern flair.
• You can also use these par­cook­ing tech­niques with bomba rice to make paella.
• When mak­ing risotto with spelt, it is nec­es­sary to soak it overnight in order to soften the husks.
• Different grains cook to dif­fer­ent tex­tures. For exam­ple, jas­mine rice and steel-cut oats yield a much more ten­der result, rem­i­nis­cent of a tra­di­tional Indian rice pudding.
• We love mak­ing risotto from ingre­di­ents that aren’t tra­di­tional grains, such as root veg­eta­bles cut to the size of rice grains (see Root Vegetable Risotto on page 3·309), oats (see our Sous Vide Clam and Oat Risotto recipe on page 3·308), or pine nuts (see Braised Pine Nuts with Winter Squash on page 5·65).
• Integral sauce is the starch nat­u­rally released by short-grain rice dur­ing cook­ing and gives risotto its inher­ent creaminess.
• If you are using a less starchy grain or grain sub­sti­tute, you may need to add a thick­ener or puree to your risotto at the end.
• Mantecato refers to the clas­sic tra­di­tion of adding but­ter and cheese to fin­ish a risotto.
Additional Tips for Making Pressure-Cooked Vegetable Risotto
• Carrot juice is ubiq­ui­tous, but cel­ery juice is a lit­tle harder to come by. We use a juicer to make ours, but you can also puree cel­ery in a food proces­sor, and then strain it through a fine sieve or cheesecloth.
• For a con­sis­tent color, sim­mer your car­rot and cel­ery juices until you see a sep­a­ra­tion float to the top (as in our Carrot Soup video). Strain the juice through a fine sieve to remove the sep­a­rated ele­ments. This will pre­vent the risotto from look­ing spotty.
• Mince your shal­lots to the same size as your grains of rice.
• You can also use a reg­u­lar veg­etable stock or chicken stock if you pre­fer not to make our white veg­etable stock.
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Garlic-Confit-recipe-1024x360
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risotto with asparagus and lemon
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ingredients
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1lb asparagus, cut on the diagonal into 1/4 inch pieces
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zest from 1 lemon
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juice from 1 lemon
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2 tablespoons butter / or use olive oil
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1 small onion, diced fine
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1 1/2 cups arborio/ risotto rice
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3 1/4 - 3 1/2 cups water
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1 veggie/ chicken bouillon cube
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1/2 cup parmesan
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instructions for instant pot/ pressure cooker
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Heat butter in the cooker, add onion and sauté until soft but not browned (2min). Add rice and lemon zest, stir until rice is coated with butter/onion.
Add 1 veggie bouillon cube, smash up a little then add 3 1/4 cups water. Lock lid and press “pressure cook”, setting time for 4 minutes.
While rice is cooking blanch asparagus (heat up an inch of water in a pot or frying pan, add asparagus once it’s bubbling. Let cook for 3 minutes ( or until almost cooked) then drain off the water.
When timer goes off, do a quick release of the pot (carefully move the release valve to the side with a long wooden spatula and let the steam escape until there is no more).
Open cooker and, if the rice is very soupy switch to “sauté” setting. Stir while the soupiness goes away then add asparagus, 1/2 the lemon juice and 1/2 cup grated parmesan. Stir until incorporated. Taste and add salt/pepper/more lemon juice as you see fit.
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risotto with mushrooms, olives and leeks
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serves 4
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1 tablespoon unsalted butter
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1 tablespoon olive oil
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2 medium leeks, white part mainly, thoroughly rinsed and thinly sliced (about 1 1/2 cups)
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1 1/2 cups Arborio rice
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1/2 pound mushrooms, stems removed, thinly sliced
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1/4 cup pitted black olives, minced, preferably oil-cured
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3 1/4 to 3 1/2 cups vegetable or chicken broth
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1/3 to 1/2 cup grated parmesan
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Instructions
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heat butter and ail in cooker. Sauté leeks until soft, but not browned, about 2 minutes. Stir in the rice, making sure to coat it thoroughly with the fat. Stir in the mushrooms, olives and 3/14 cups of the broth.
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Lock the lid in place and bring to high pressure over high heat. Adjust heat to maintain high pressure and cook for 4 minutes. Reduce the pressure with a quick 0release method. Remove the lid.
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The risotto may be fairly soupy at this point. set the cooker over medium =-high heat and boil uncovered, stirring vigorously every minute, until the mixture thickens and the rice in tender but still chewy, 3-5 minutes. Add more broth if mixture becomes dry before the rice reaches the desired consistency. Turn off the heat and stir in the Parmesan. Serve immediately.
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You can take this whole recipe up the the point just before stirring in the parmesan and then hold it for as long as you’d like, then add parmesan and heat and serve.
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I use only olive oil and I use a boullion cube at half the recommended amount for 3.5 cups h2O instead of broth. I also rarely have to do the end boil for 3-5minutes, usually the rice is cooked by the time I release the pressure.
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Risotto with sun-dried tomatoes, smoked mozzarella
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serve 6 as an appetizer, 4 as a main course
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4 minutes under high pressure, then 3-5 minutes for extra cooking
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ingredients
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1 tablespoon unsalted butter
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1 tablespoon oil form sun-dried tomatoes
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1/2 cup finely minced onion
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1 1/2 cups risotto/arborio rice
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3 1/2 - 4 cups veg broth or bouillon
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1/3 cup sun-dried tomatoes, packed in oil, drained and coarsely chopped
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1 cup tightly packed, grated smoked mozzarella (5 ounces)
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salt (optional)
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1/4 cup chopped fresh basil (optional)
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instructions
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heat butter and oil in cooker, sauce the onion until soft but not browned, about 2 minutes.
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stir in rice, making sure to coat it thoroughly with the fat.
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stir in 3 1/2 cups of broth.
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lock lid in place and bring to high pressure
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hold at high pressure for 4 minutes
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release pressure with quick release method.
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turn off heat and add tomatoes and mozzarella. add salt to taste and basil if desired.
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serve immediately
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Risotto w/butternut squash and sage
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Ingredients
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1 butternut squash / cinderella pumpkin
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1/2 cup sage leaves, rinsed and patted dry
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4 tb olive oil
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1 cup finely chopped onion
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1 1/2 cups arborio rice
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3 1/4 - 3 /12 cups broth or h2O with 1/2 strength bullion cube
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1/3 - 1/2 cup grated parmesan cheese
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Peel and cut squash to 1/2" dice. Toss with 2 + tb olive oil, salt and pepper and roast at 425º on a baking sheet covered in parchment paper for 25 minutes/until fully cooked.
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mash 1/2 the cooked squash
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heat remaining 2 tablespoons of olive oil until hot but not smoking.
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Add sage leaves to hot oil and fry. Remove and let drain on a paper towel.
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Pour sage oil into the pressure cooker. Add onion, and saute until almost translucent.
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Add rice and the mashed squash and 3 1/4 cups broth / water plus bouillon cube.
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Bring to high pressure and hold their for 4 minutes. Do quick release of pressure.
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Check rice for doneness, add extra broth and cook, stirring, on medium heat if necessary.
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Once rice is done, stir in the roasted squash cubes and parmesan. Season with salt and pepper as necessary
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Serve in bowls topped with the fried sage leaves
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Roulage Leontine
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Pre-heat oven to 350 degrees
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Ingredients
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8 eggs
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1 cup superfine sugar
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3 tb confectioners sugar
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1/2 pound dark sweet chocolate
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1/3 cup water
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cocoa
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1 1/2 cups heavy cream
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vanilla bean
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Melt chocolate in double boiler with 1/3 cup water, cool while beating eggs
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separate eggs
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beat yolks with super fine sugar until pale and fluffy
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beat egg whites to soft peaks.
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mix chocolate into the yolk mixture.
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fold chocolate/yolk mixture into the eggwhites.
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oil 18x12x1 jelly roll pan and cover with wax paper letting paper extend 1/2 inch beyond the narrow ends. Do not oil the paper
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spread batter evenly over pan and bake at 350degrees for 17 minutes, until just lost its shine. Do not over cook.
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Remove pan from oven and immediately cover the top of the roll with 2 layers of paper fowling rung out in cold water. Chill at room temp for 20 min.
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When cool peel off paper towels, loosen the the roll a bit, dust top with cocoa.
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Lay two pieces of wax paper on your table with the one nearest you on top. Flip roll over onto two pieces of wax paper.
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carefully peel off the wax paper on which the roll baked, dust surface w/ cocoa.
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Beat 1 1/2 cups heavy cream with 3 tbs confectioners sugar and 2” scraped vanilla bean.
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spread whipped cream on the roll. Roll up, dust again with cocoa. Eat, yum.
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Rye Bread
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Light / 20% Rye
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sourdough
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170g medium rye flour
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136g water
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2 teaspoon mature starter
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Final dough
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680g high-gluten flour
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425g water
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2 1/2 tablespoons caraway seeds
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1 tablespoon salt
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1 1/2 teaspoon instant dry yeast
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sourdough from above (can minus 2 teaspoons if you need to save for future)
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Prepare sourdough and ripen for 14 to 16 hours at 70º
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Mixing: add all the ingredients (including the sourdough, potentially minus 2tb) to the mixing bowl. In a spiral mixer, mix for 3 minutes on first speed an d3 to 4 minutes on second speed, until a strong gluten development is achieved. desired dough temp is 78-80º… takes over 10 minutes with my mixer
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BULK FERMENTATION: 1 hour
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Divide the dough into 2 pieces; shape oblong.
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Final fermentation: 50-60 minutes at 78-80º.
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Baking: Just before baking, score the loaves 3-4 times perpendicular to the length of the loaf.460º for 15 minutes, then lower the temp to 440º for 20-25 minutes.
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40% Rye
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SOURDOUGH
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12.8oz (3 1/2 cups) whole-rye flour
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10.6 oz (1 3/8 cups) water
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2 tablespoons mature sourdough culture
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FINAL DOUGH
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1 lb, 3.2 oz (4 3/8 cups) high gluten flour
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11.2 oz (1 1/2 cups) water
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2 1/2 tablespoons caraway seeds
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1 tablespoon salt
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1 teaspoon instant dry yeast
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all of the sourdough from above, minus 2 tablespoons
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Sourdough: prepare the sourdough and ripen for 14 to 16 hours at 70º
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Mixing: Add all the ingredients to the mixing bowl. In a spiral mixer, mix for 3 minutes on first speed, and 33 to 4 minutes on second, until a strong gluten development is achieved. desired dough temperature: 78-80º
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Bulk: fermentation:1 hour
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Dividing and shaping: divide the dough into 1.5 pound pieces, shape round or oblong.
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Final fermentation: 50 to 60 minutes at 78-80º
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Baking: with normal steam, 460F for 15 minutes, then lower the oven temperature to 440 and bake for 20 to 25 minutes.
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OR Baking: preheat oven with cast iron pot and it's lid (lid off) for 40 minutes minimum. Flour the bottom of the pot, or flour the lid, depending on which your are baking on. Turn dough over onto / into pot or lid, score with a razor, cover with pot/lid and then cook with time schedule above…. if using a loaf pan, consider covering with a piece of foil for the first 15 minutes to prevent crust from being too hard
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Sabudana
*
Ingredients:
Sabudana 1 cup
Potatoes (boiled) 2
Roasted peanuts (remove the skin) 1/2 cup
Oil 2 tbsp
Mustard seeds 1 tsp
Cumin seeds (jeera) 1 tsp
Green chillies 2
Curry leaves 1 strand
Sugar 1 tea spn
Coconut (grated) 2 tbl spns
Lemon juice 1 tbl spn (or as per taste)
Salt
Method:
Wash one cup of sabudana in water. Soak sabudana in water for 30 min (not more) After that drain the remaining water and keep it for 8 hours/ overnight.
Cut the roasted peanuts into small peices. This can be done in a mixer but the powder should not be fine, peanut pieces should be felt while eating the khichidi.
Cut the boiled potatoes into small cubes.
Heat oil in a pan and add mustard, when it starts popping, add the jeera, green chillies and curry leaves.
Add the potatoes, salt, sugar and mix well .
Add the sabudana, mix well  and cook on low flame for 5mins.
Now add the peanut powder and the coconut. Cook for 1min.
Serve with lemon or squeeze in lemon juice.
Do not add or sprinkle water in this dish at any time.
Serves : 3
Preparation time : 15mins
*
2nd Recipe
*
Photo
*
Hydrated Sago/ tapioca
>
Ingredients:
*
1 cup sago/ sabudana washed, drained and left to stand for 1 hour. --> or soak 30 min then drain and let stand for 1-8 hours.
*
1 medium sized potato,cut into small cubes
*
1 tbsp green corainder
*
1 tsp salt
*
1 tsp sugar
*
1/2 tsp jeera/ cumin
*
2 green chillies chopped fine
*
2 tbsp oil
*
3/4 cup peanuts, roasted peeled and broken into varying sized bits with some of it powdered. A few brief zaps in a coffee ginder will do.
*
Check the sago by pressing one grain between the thumb and forefinger. It should flatten with a bit of pressure neither becoming buttery nor remaining hard at the core. If the centre is still tough sprinkle a bit of water on top and let stand for a bit longer.
*
Heat the oil and fry the potatoes till brown and done. Remove from the oil. Now fry the cumin, chillies and add all the sago. Fry for about 7 minutes stirring constantly. Add the sugar and salt and continue to stir till sugar dissolves. Now add the cooked potatoes as well as the peanuts and stir for 3 minutes more till the sago is slightly brown.
*
Sprinkle the coriander on top and serve hot.
*
 
>
Sambar
*
cook dal with taters, carrots, onions then add tamarind water then dry fry sambar paste till it smells (don’t burn or brown) then add h2o to make paste, add to dal and veggies then add handful chopped cilantro. Add 1/2 tsp sugar. Fry curry leaves and pinch of asafetida powder, pinch muster seed, pinch fenugreek w/a little oil and add to veggie. Add salt to taste. Add 2 big or 4-5 small chopped tomato wedges.
*
from susan fleischman…. lost half the recipe… it contains okra…. ask her for it
>
Seven Layer cookies
>
ingredients
*
1/2 cup butter —> salted butter or add 1/4 teaspoon salt to melted butter if using unsalted butter
*
1 1/2 cups crushed graham crackers
*
1 1/3 cups flaked coconut
*
6oz chocolate chips (170 grams)
*
6 oz butterscotch chips (170 grams)
*
1 cup chopped walnuts nuts
*
14 oz sweetened condensed milk
>
directions:
*
in a 13x9 pan (can choose to line pan with foil for easier removal/cutting)
*
melt butter
>
add layers in order:
*
graham cracker crumbs
*
coconut
*
choc chips
*
butterscotch chips
*
nuts
*
condensed milk
*
Bake at 350 for 25 - 30 minutes, cut into squares
*
 
*
sheet pan = 16x22 = triple batch (352 square inches)
*
13x9 pan = 117 square inches.
>
sesame miso cabbage
*
serves 4-6
*
4tb plus 2 tsp cider vinegar, divided
*
4 tb miso
*
2tsp honey
*
pinch allspice
*
pinch cayenne
*
1/2 cup water
*
1 medium cabbage (2.5 lbs)
*
1 tb vegetable oil
*
1 clove garlic, minced
*
3 large carrots, peeled & thinly sliced on diagonal
*
1 tsp minced ginger
*
2-3 tsp semsame oil
*
2 tb sesame seeds, toasted
*
soy sauce / salt
*
 
*
combine 2tb vinegar, miso, honey, allspice, cayenne and water in small jar; shake to blend
*
quarter cabbge, remove core, cut into 1/2" slices
*
heat oil in cooker, add garlic & sizzle 30 seconds, add vinegar mixture, cabbae and carrots
*
lock lid and bring to high pressure, lower heat and cook for 1 minute. Reduce pressure w/quick release method.
*
Stir in ginger.
*
If too crunchy, replace lid and cook for a few more minutes in the residual heat.
*
When done stir in sesame oil to tast pluss sesame seeds and additional vinegar. Add more miso and soy if desired.
>
Sausage & Cauliflower (Giobbi)
*
SALSICCIE ALLA MARCHIGIANA  (Giobbe)
9 sweet or hot Italian sausage links or a combination of both (abt 1 1/2 pounds) --> Try using Field Roast Italian Style Vegan sausage
1 large cauliflower, broken into flowerets
2 TBSPS olive oil
2  onions, thinly sliced
1 TBSP crushed fennel seeds
1 TBSP chopped fresh basil or 1 tsp dried
1 tsp finely chopped fresh rosemary or 1/2 tsp dried
1/2 tsp hot pepper flakes
2 cloves garlic, finely minced
1/2 cup red wine vinegar
1 TBSP tomato paste
1/2 cup warm water
   Cook sausages in a skillet, turning frequently, until brown and cooked through.  Cook the cauliflower in boiling salted water for one  minute.  Drain.  Remove the sausages and cut into 1-inch lengths.  Set aside.  Pour off most of the fat from the skillet and add the olive oil and cauliflower.  Cook, shaking the skillet, until cauliflower is lightly browned.  Add more oil if necessary.  Add the onions and cook, stirring, until they are wilted.  Add the fennel seeds, and the rosemary, pepper flakes, garlic and vinegar.  Cook over low heat, stirring to blend, about 5 minutes.  Add sausage pieces.  Dilute the tomato paste in the warm water and add.  Cover and simmer until cauliflower is barely tender, 5 - 10 minutes.  Serve hot to 6.
>
shakshuka (Susan Boyle, Mother’s day Shakshuka)
>
Ingredients
*
1/4 cup olive oil
*
4 shallots peeled and halved (or 1 onion, halved and thinly sliced)
*
3 cloves garlic, thinly sliced
*
1 fresh hot chile, minced
*
1/2 cup liquid: balsamic vinegar or balsamic mixed w/water.. could use red wine vinegar
*
1 teaspoon ground cumin
*
1 teaspoon ground coriander
*
2 teaspoons paprika
*
1 28 ounce can whole plum tomatoes
*
1 large red bell pepper, roasted over open flame, peeled, seeded and chopped
*
salt and pepper
*
6 oz good quality feta
*
6 large eggs
*
chopped cilantro and/ parsley for garnish
>
Instructions
*
preheat oven to 400 degrees
*
Heat oil in a large ovenproof skillet over medium-low heat..
*
Add shallots and cook until starting to brown
*
Add garlic and chile and cook for a minute
*
add balsamic and spices. Cook until pan is almost dry.
*
pour in tomatoes and peppers and season with salt and pepper.
*
Simmer until tomato juices have almost evaporated and sauce is thickened, about 12 minutes
*
taste and adjust seasoning.
*
gently crack eggs into skillet over tomatoes, evenly spaced. Can make small depressions in “sauce” with spoon to evenly seat the eggs
*
Sprinkle crumbled feta around the eggs
*
put skillet into oven and bake until eggs are just set, 7-10 minutes
*
sprinkle with cilantro and serve
>
Simca Cake/Gateau au chocolat: Le diabolo (Simone Beck)
*
Preheat oven to 375
*
2 Tb almonds, blanched (peeled ) and pulverized
*
3/4 cup butter
*
3/4 cup sugar
*
4 eggs, separated
*
pinch of salt
*
1/4 cup sifted cake flour —> 28.5 g /1.01 oz
(or all purpose flour 32 g /1.13 oz)
>
6 ounces German's sweet chocolate, broken into pieces
*
can substitute 6oz semi/bittersweet chocolate plus 6 teaspoons sugar for German's sweet.
*
cake pan, 8" diameter, 1 3/4" deep
*
Prepare cake pan: Cut a round of parchment paper to fit the bottom of the pan but do not put it in yet. Then butter the bottom and sides of the cake pan, put the parchment round in the bottom then add a bit of flour to the bottom of the pan and shake / rotate the pan around so that the flour evenly coats the sides and the parchment paper. Pour out any excess flour.
*
Beat sugar with 4 egg yolks until they are a creamy yellow.
*
melt chocolate w/butter over simmering water. Add yolk/sugar mixture and continue stirring over low heat until well blended.
*
Stir in the flour and pulverized almonds.
*
Beat the 4 egg whites with a pinch of salt until stiff but not dry. Stir one quarter of egg whites into the chocolate mixture to lighten it, then fold that back into the remaining egg whites.
*
Fill cake pan 3/4 full and tap gently on table to distribute the mixture evenly.
*
Bake in preheated oven for 25-30 minutes, until outside is solid and center is still creamy (not runny and not dry) when tested with a sharp knife.
*
Let cake cool before unmolding. Then cover with glaze.
>
Chocolate butter cream glaze
*
3 TB butter
*
2-3 TB coffee or water
*
3.5 oz German's sweet chocolate, broken into small pieces
*
Melt chocolate with the coffee/water until smooth, remove from heat and stir in the butter.
*
Pour on top of the chocolate cake using a metal spatula to spread.
*
Decorate the cake with toasted slivered almonds then refrigerate before serving.
>
Squash on Toast (Jean-Georges Vongerichten via Mark Bittman NYTimes)
*
4-8 servings
>
Ingredients
*
1 21/2 to 3 poind kabocha or other hellow-fleshed squash, peeled, seeded and cut into pieces 1/8 to 1/4 inch thick
*
3/4 cup olive oil
*
1/2 teaspoon dried chile flakes, more to taste
*
3 teaspoons kosher salt
*
1 yellow onion, peeled and thinly sliced
*
1/4 cup apple cider vinegar
*
1/4 cup maple syrup
*
4 slices country bread, 1-inch thick
*
1/2 cup ricotta, goat cheese or feta
*
coarse salt
*
4 tablespoons chopped mint
>
Instructions
*
Heat the oven to 450. Combine the squash, 1/4 cup olive oil, chile flakes and 2 teaspoons of salt in a bowl and toss well. Transfer the mixture to parchment-lined baking sheet and cook, stirring every few minutes, until tender and slightly colored, about 15 minutes or a little longer. Remove from the oven.
*
Meanwhile, heat another 1/4 cup olive oil over medium-high heat, add the onions and remaining teaspoon salt and cook, stirring frequently, until the onions are well softened and darkening, at least 15 minutes. Add the vinegar and syrup, stir adn reduce until syrupy and broken down, again at least 15 minutes or so; the mixture should be jammy.
*
Combine squash and onions in a bowl and smash with a fork until combined. Taste for seasonig
*
Add the remaining oil to a skillet over medium-high heat. Working in batches if necessary, add bread and cook until just golden on both sides, less than 10 minutes total; drain on paper towels. Spread cheese on toasts, then top with the squash-onion mixture. Sprinkle with coarse salt and garnish with mint.
>
Sunchoke recipes
*
https://alongthegrapevine.wordpress.com/tag/preserving-jerusalem-artichokes/
>
Violet oil
*
Violet Leaf Balm (or Oil):
First, you’ll want to gather some fresh, unsprayed violet leaves. Look for where you saw violet blooms in the spring, you should find plenty of the heart-shaped leaves still around.
You can also use dried leaves, which I prefer if the balm needs to have a longer shelf life. Oils infused with fresh plants tend to spoil quicker. If you have none available in your area, you can purchase some from Mountain Rose Herbs.
You can infuse the oil either the slow way (takes about five or six weeks) or the fast way (takes just a few hours.)
For the slow way, place several handfuls of dried violet leaves in a mason jar, cover with a light oil (I like olive oil), cap, and let sit in a dark place for five or six weeks, shaking occasionally. Strain into a fresh glass jar (I sterilize my jars in the dishwasher using the sanitize cycle, before using) and store, tightly sealed and in a dark, cool place.
For the fast method: Place your leaves in the jar (fresh or dried), cover with olive oil, but don’t cap. Set the jar in a saucepan half filled with water and slowly bring the water to just under a simmer, then turn it down a bit more. Let this infuse for around two to three hours.
You don’t want your water to be hot enough to boil (steam droplets in your oil is not good.)
In no way, shape or form should you get your oil so hot that you end up deep-frying your leaves and the whole mess smells like burnt parsnips. Trust me, that is not a smell you want to smell! If you accidentally, sorta, kinda do that – like I may have accidentally, sorta, kinda did one time – just toss it and start over.
Once your oil is sufficiently infused, strain out the violet leaves and discard. You can either use this Violet Leaf Oil, as is, or go a step further and turn it into a balm.
violet-leaf-balm-3-300x201
To make a balm, any type of balm, I use roughly 3 1/2 ounces of oil for every 1/2 ounce of beeswax. If I want a softer, looser salve, I use a bit less beeswax. For this violet leaf balm, we want a softer consistency, so it won’t drag across the skin.
3 1/2 ounces of violet leaf infused oil
a bit under 1/2 ounce of beeswax
That’s it! Melt those two together in a heat proof container set into a pan of simmering water, then carefully pour into containers to cool.
>
5Grain Sourdough Spelt
*
large loaf pan ( USA pans large loaf pan, 1.5lb loaf pan, outer dimensions 10.625 x 5.5 x 3" )
*
this makes a dense sandwich bread. best if sliced thin.
>
Ingredients
*
120 grams starter
*
650 grams spelt flour
*
405 grams water
*
17 grams salt
*
1/4 cup mix of sunflower, sesame and flax seeds—> helpful to soak/hydrate these
*
rolled oats or spelt chaff to top loaf
*
*****fermentation and proofing works well with bowl covered in plastic wrap/equivalent and put in oven with oven light on.
>
Directions
>
How I actually do it now:
*
10g rye starter plus 55g water plus 55g spelt, let sit for an hour or two… until ripe.
*
mix starter with warm water (looking for 75 degree dough temp)
*
add flour and mix til shaggy/ just combined. Let rest 45 minutes - 1hr.
*
Add salt and mix in stand mixer with dough hook for 3-8 minutes until gluten is developed (or add salt and do some envelope folds ) —> gluten is developed when dough passes the window pane test.
*
Bulk fermentation: 3 hours with a stretch and fold at 1, and 2 hours.... if need better gluten development then stretch and fold every 30-45 minutes. between folds store in a bowl covered w/plastic wrap: I keep it In oven with lightbulb on if the house is cold.
*
At 3 hours, stretch dough out and cover 2/3rds with seed mixture then do some envelope folds to incorporate the seeds… often times I end up switching to plain old kneading to fully incorporate the seeds but I try to avoid activating the gluten as much as possible. Finish off with a preshape type of action, beginning to stretch the skin on the top surface. Let rest, top side down on a floured surface, covered w/a bowl, or plastic for 20 min then do final shaping and put in an oiled loaf pan.
*
let proof (covered w/plastic and in oven w/light bulb on) in loaf pan until proper size (often 45-50 min in oven with light, or 2 hours in my cool house). Spritz top with water and sprinkle with rolled oats or spelt chaff. slice down the middle of the top 1/4" deep. … DO NOT OVER PROOF, things work out much better if the loaf seems under proofed, especially when using the baking method below.
>
Baking
*
in a cold oven: pour 1/2 cup h20 on bottom of oven, put loaf pan on top rack and turn heat to 500 for 15 minutes. After 15 minutes turn heat down to 390.. Bake on speed bake for 27 minutes…the real check for doneness is the internal temp of the loaf. Check for doneness (bread temp = 205).
*
I currently tent a loose sheet of aluminum foil over the bread for the until the 15+ 27 minutes is over… this keeps the crust from getting too tough. After that official bake time is over the bread usually still needs more time and I remove the tinfoil to let things cook a little faster.
>
Sourdough starter weight conversion
*
#’s grams
1 453
1.25 567
1.5 680
1.75 793
2 907 —>>>****
2.25 1020
2.5 1134
*
1oz = 28 grams
V
*
www.thefreshloaf.com—loaf-flour-weight-or-dough-weight
final dough flour
787.5g 450
805g 460
822.5g 470
840g 480
857.5g 490
875g 500
892.5g 510
910g 520 ——>>>>***
927.5g 530
945g 540
962.5 g 550
980g 560
997.5g 570
1015g 580
*
Lean Bread is done when it has an internal temp of 195 or 200, challah = 190
*
salt conversion:1 TBSP = 15.75 gr
1 tsp = 5.25 gr
3/4 tsp = 3.9 gr
1/2 tsp = 2.6 gr
1/4 tsp = 1.3 gr
1/8 tsp = .65 gr
>
Hydration table:
*
bakers % flour water
*
140% 42% 58%
*
130% 43% 57%
*
125% 44% 56%
*
120% 45% 55%
*
115% 47% 53%
*
110% 48% 52%
*
105% 49% 51%
*
95% 51% 49%
*
90% 53% 47%
*
85% 54% 46%
*
80% 56% 44%
*
75% 57% 43%
*
70% 54% 46%
*
65% 61% 39%
*
60% 63% 37%
*
55% 65% 35%
*
50% 67% 33%
*
July 30th: concentrated on getting a healthy active starter, defined as follows: fed starter should double itself within 12 hours
>
----> this results in a 60% hydration starter
*
10g flour + 6g water = 16g starter + 4g water = 20g@100%
*
150g flour 90g water = 240g of this starter and add 60g water to get 100% hydration (300g @100%)
*
30g flour +18g water = 48g starter plus 12g water =60g starter @100%
*
48g starter + 22g h2o = 70g starter @ 133%
*
5g flour + 3g water = 8g starter + 2g water = 10g@100
*
Thurs 9am: took 8g off to make sourdough recipe from ostwestwind.twoday.net—4281446
*
JMonkey's technique: folding to create tension. rest 10 min then roll tightly to create more tension, let rise in pan, bake
>
SF sourdough
*
bake 475 for 2 min then lower to 450 for 30 min (rotate at 15 min)
>
Refreshment:
*
3 parts flour to 4 parts h20 by weight, feed, let ferment at room temp for 4-6 hours til lots of bubbles, fridge over night before building a bread.
*
want to double the volume of the berm for strength and flavor.
*
cover w/plastic & rise at room temp for 4 hours (only slight rise)
*
divide dough to 3 or 4 pieces and form to bread loaves, let proof for 3-4 hours til 11/2 time orig size, place in fridge (covered ) over night.
>
divide to six pieces and mix w/
*
.75 oz salt
*
0.25 oz malt / sugar
*
2 cups 70degree water--> try 1.5 cups
*
27oz flour
>
mix together, knead 4 min, rise at room temp for 6-8 hrs, cover w/plastic and put in fridge overnight
*
16 oz sponge/berm
*
9oz flour
*
mix w/machine on slow 1 min, then med 6-8 min (smooth, tacky, not sticky)
*
remove loaves 1hr before cooking
*
take firmed starter from fridge, leave at room temp 1 hr.divide firmed starter (above) into
*
when loaves seem done, turn off oven and leave inside for 10 min then put on cooling rack
*
 
*
--> dinkelbrot recipe calls for mixing then no rising, just dump into pan put in cold oven @400 for 90 min
*
ostwestwind.twoday.net—4281446 Ingredients
German rye sourdough, 133 % hydration 50 grams -->add 2g water to 8g of above starter to get 133%, .
Water, tepid 275 grams
Honey 50 grams
Whole spelt flour 500 grams
Sea salt 10 grams
Source
modified Version of
 Daniel Leader, Local Breads: Sourdough and Whole-Grain
 Recipes from Europe's Best Artisan Bakers, ISBN 0-393-
 05055-6
 Edited *RK* 09/21/2007 by
 
Ulrike Westphal
Directions
PREPARE THE SOURDOUGH. 12 to 24 hours before you plan to bake, refresh your spelt sourdough. I mixed together 10 g rye sourdough 100 % Hydration, 17 g whole spelt flour and 23 grams water in the bowl of the stand mixer.
MIX THE DOUGH. Stir down the spelt sourdough, which will have risen during fermentation, pour the water and honey and stir to dissolve the honey and sourdough. Stir in the spelt flour and salt with a rubber spatula.
KNEAD THE DOUGH. Use the dough hook and mix the dough on medium-low speed (3 on a KitchenAid mixer) for 7 minutes. Increase the speed to medium (5 on a KitchenAid mixer) and continue to knead until k the dough gathers into a firm, smooth, somewhat elastic ball, another 6 to 7 minutes. Turn off the machine and scrape the hook and the sides of the bowl.
FERMENT THE DOUGH. Transfer the dough to a lightly oiled, clear, straight-sided 2-quart container with a lid. With masking tape, mark the spot on the container where the dough will be when it has doubled in volume. Cover and leave it to rise at room temperature until it doubles, reaching the masking tape mark, 2 to 2 1/2 hours.
SHAPE THE LOAF. Lightly dust the counter with whole spelt flour. Uncover the dough and turn it out onto the counter. Form the dough into a pan loaf. Nestle the loaf into the pan, seam side down, pressing it gently to fit. Lightly dust the top of the loaf with whole spelt flour and cover with plastic wrap.
PROOF THE LOAF. Let the loaf rise at room temperature until they have expanded to 1 1/2 times its original size, coming to the top of the pan, 1 to 1 1/2 hours.
PREPARE THE OVEN. About 15 minutes before baking, place the oven rack in the middle position. Preheat the oven to 200 °C/392F.
SCORE AND BAKE THE LOAF. Use a serrated knife to score the loaf diagonally four times. Bake until it has mushroomed a little on top and is a rich brown color, 30 to 35 minutes.
COOL AND STORE THE LOAF. Pull the loaf from the oven. Bang the edge of the pan on the counter to release the bread. Invert it onto a wire rack and then flip it right side up. Cool the bread completely before slicing, about 1 hour. Store the cut loaf in a resealable plastic bag at room temperature. It will stay fresh for about 3 days. For longer storage, freeze in a resealable plastic bag for up to 1 month.
=====
>
Sourdough Waffles
*
Overnight sponge
2 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons sugar
2 cups buttermilk
1 cup sourdough starters, straight from the refrigerator (not fed)
Waffle or pancake batter
all of the overnight sponge
2 large eggs
1/4 cup vegetable oil or melted butter
3/4 teaspoon salt
1 teaspoon baking soda
*
1) To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup
2) In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.
3) Cover and let rest at room temperature overnight.
4) In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
5) Add the salt and baking soda, stirring to combine. The batter will bubble.
6) Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
7) Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.
>
Sourdough Starter Info
*
starter
Here's your container of starter.
>
How to take care of your sourdough starter
Congratulations! You've just received a jar of King Arthur Flour's fresh sourdough starter. Your sourdough starter may look a little the worse for wear after its trip to your home. It may also have a sharp, astringent odor; this is normal. What it needs is food (King Arthur Unbleached All-Purpose Flour) and water; for best results, use chlorine-free tap water, or bottled water. Let's get your starter ready for baking
*
sd1
1) Add 1/4 cup lukewarm water to the starter in the container. Stir to dislodge the starter, and shake/stir to combine. Pour into a large glass or ceramic bowl.
*
sd2
2) Add 1 1/4 cups lukewarm water and 2 cups King Arthur Unbleached All- Purpose Flour (hereafter known simply as "flour"). Mix till well combined.
*
sd3
3) Cover the bowl with plastic wrap, and let sit at room temperature (about 70°F) for 8 to 12 hours.
*
sd4
4) After 8 to 12 hours, the starter will be bubbly.
*
sd5
5) Stir the starter, and discard about half. Mix in 1/2 cup lukewarm water and 1 cup flour.
*
sd6
6) The starter will be fairly thick, like pancake batter.
*
sd7
7) Cover the bowl, and let sit at room temperature for another 2 to 4 hours, till bubbly.
*
sd8
8) Stir the starter, and divide it in half; discard half, or give to a friend.
*
sd9
9) Feed the remaining half with 1/2 cup lukewarm water and 1 cup flour.
*
sd10
10) Again, the batter will be thick. Lumps are OK; don't bother to stir them out.
*
sd11
11) Cover the starter, and let it rest at room temperature for another 2 to 4 hours.
*
sd12
12) The starter will be bubbly, though not as bubbly as it might have been after its earlier rises.
*
13) Stir the starter down. Place it in a stoneware or glass container, loosely covered with a lid, or a screw-on top, not fully screwed on. Refrigerate it until you're ready to use it in a recipe.
>
To make "fed" sourdough starter
Most sourdough recipes will call for 1 cup or so of "fed" sourdough starter. Here's how to turn your refrigerated starter into "fed" starter.
*
fed1
1) Up to 12 hours before beginning a recipe, stir the starter and discard 1 cup. Or give 1 cup to a friend, or use 1 cup to make waffles. However you do it, you want to get rid of 1 cup of starter.
*
fed2
2) Feed the remaining starter with 1/2 cup lukewarm water and 1 cup flour.
*
fed3
3) Let it sit at room temperature, covered, for 4 to 12 hours, till bubbly. It's now "fed" and ready to use in a recipe.
*
fed4
4) Once you've removed however much starter your recipe calls for (usually 1 cup), feed the remainder with 1/2 cup lukewarm water and 1 cup flour. Let this remaining starter sit, covered, at room temperature for 2 to 4 hours, until bubbly.
5) Stir down, return to its container, and refrigerate.
>
Spiced Nuts (almonds)
>
Ingredients
*
1 1/2 teaspoons cumin
*
1 1/2 teaspoons kosher salt
*
1 teaspoon red pepper flakes
*
1/2 cup plus 1 tablespoon sugar
*
2 cups whole almonds, blanched
*
2 tablespoons peanut oil (scant)
>
Instructions
*
(1) In a large, heavy-bottomed saute pan (cast iron is best), warm the oil over medium-high heat. Add the almonds, and stir with a wooden spoon, coating each thoroughly with oil. Sprinkle with 1/2 cup sugar, and continue to stir until the almonds become golden brown and the sugar caramelized, about 4 minutes. (the almonds will continue to darken some after they are removed from the heat)
*
(2) Remove the pan from heat. Sprinkle the remaining sugar, salt, cumin, and the red-pepper flakes over the nuts, and toss well. Work quickly for this and the following step.
*
(3) Pour the spiced nuts out in a single layer on a baking sheet lined with parchment paper or waxed paper, and separate into a single layer with a wooden spoon. Allow nuts to cool for about 30 minutes. Spiced nuts can be stored up to two weeks in an airtight container.
*
Makes 2 cups
>
steel cut oats and vegetable torta
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NY Times 9/15/12
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Yield: 12 servings as an appetizer or side dish, or 8 as a main dish.
Advance preparation: This can be made a day ahead and reheated, or served at room temperature.
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ingredients
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1 ounce (about 1 cup) dried portobello mushrooms or 1/2 ounce dried porcinis
1 1/2 cups boiling water
1 1/2 cups quick-cooking steel-cut oats
Salt to taste
3 tablespoons extra virgin olive oil
1 cup diced onion
1 cup coarsely shredded zucchini
1 to 2 garlic cloves (to taste), minced
1/2 cup diced sun-dried tomatoes (packed in olive oil, drained)
1/4 to 1/2 cup chopped fresh oregano, to taste, or 1/4 cup fresh marjoram
6 eggs, at room temperature
Freshly ground pepper
4 ounces Parmesan, grated (1 cup)
Fresh Tomato Sauce or Simple Marinara Sauce for serving
 
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1. Place the dried mushrooms in a bowl and pour on the boiling water. Let sit for 15 to 20 minutes, until the mushrooms are soft.
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2. Place the steel-cut oats in a bowl. Add salt to taste. Line a strainer with cheesecloth and place over the bowl. Drain the mushrooms, pouring their soaking liquid through the strainer, and then squeeze liquid out of the mushrooms while holding them over the strainer. The oatmeal should be submerged in the soaking liquid (add a little water if it is not). Leave the oatmeal to soak for 20 minutes while you prepare your other ingredientsbreao
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3. Rinse the mushrooms of any sand. Drain them, then squeeze dry and chop medium-fine. Set aside.
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4. Heat 1 tablespoon of the olive oil in a wide saucepan over medium-high heat and add the soaked steel-cut oats, along with any liquid remaining in the bowl. Stir constantly until all of the liquid has evaporated and the oats are cooked al dente, about 3 minutes. Remove from the heat.
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5. Heat another tablespoon of the olive oil over medium heat in a heavy 10- or 11-inch nonstick skillet. Add the onion and a pinch of salt. Cook, stirring often, until onion is tender and translucent, about 5 minutes. Add the garlic, zucchini, mushrooms and sun-dried tomatoes and cook, stirring, for another minute, until the zucchini begins to soften. Add the steel-cut oats, stir together until everything is well combined, and remove from the heat.
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6. In a large bowl, beat the eggs and season to taste with salt and pepper. Add the oregano or marjoram and 3/4 cup of the Parmesan. Stir in the oat mixture and mix well. Clean the pan and wipe dry.
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7. Return the skillet to medium-high heat and add the remaining tablespoon of olive oil. When the oil is hot, pour in the egg mixture, scraping every last bit out of the bowl with a rubber spatula. Cover the pan tightly and turn the heat to medium. Cook for 10 to 15 minutes, until the eggs are set (insert a knife in the middle; it should come out clean). Remove the lid and remove from the heat. Let sit for a few minutes in the pan, then invert onto a serving plate. Top with the remaining Parmesan. Allow to cool for 10 to 15 minutes and cut in wedges. Serve with a simple marinara sauce.
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Nutritional information per serving (8 servings): 316 calories; 15 grams fat; 4 grams saturated fat; 2 grams polyunsaturated fat; 7 grams monounsaturated fat; 152 milligrams cholesterol; 28 grams carbohydrates; 8 grams dietary fiber; 274 milligrams sodium (does not include salt to taste); 17 grams protein
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Sweet Potato & Peanut Soup
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Originally from the NY CIA via gourmet magazine
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3/4 cup chopped onion
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3/4 cup chopped celery
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3/4 cup chopped white and pale green parts leek
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2 tb butter (I use olive oil)
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1.25 lbs sweet potatoes
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3 cups vegetable broth (if using a pressure cooker, use just enough to barely cover the veggies)
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2 tb salted roasted peanuts
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2" piece of cinnamon stick
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1.5 cups water to thin soup to desired consistency
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cook onion, celery, and leek in butter over moderate - low heat until softened.
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peel potatoes and cut to 1/4" slices. Add potatoes, broth and cinnamon to onions. simmer until potatoes soft (25 min) or
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Pressure cooker variation:bring to high pressure in pressure cooker and cook for 4 min. let pressure drop naturally or use quick release method.
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Remove cinnamon stick, puree soup, add salt and pepper to taste and water to thin (if necessary).
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Top with chopped roasted& salted peanuts.
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makes 6 cups soup.
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For 3 gallons: (8x this recipe)
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12# sweet potato
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24 cups broth/water
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6 cups chopped onion - 3# onions
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6 cops chopped celery - 3-4# celariac (depends on how much of each one is usable.
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6 cups chopped leek - 2# / 8 medium sized leeks
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6 2" pieces of cinnamon stick
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Tabbouleh
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1 cup fine bulgar
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1/2 cup finley chopped mint
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1 1/2 cups finely chopped parsley
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1 cup finely chopped onions
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3/4 cup chopped tomatoes
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3/4 cup oliv oil
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1 cup lemon juice (4 lemons)
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salt and pepper
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Soften bulgar by soaking one hour in water then drain well and press out the excess water (use the minimum amount of water possible)
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mix bulgar with onions, salt and pepper, crushing onion juice into the bulgar with fingers
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add parsley, mint, oil, lemon juice and tomato, mix well.
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add more lemon or salt to taste
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Serve on lettuce leaves
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Tamarind Spiced nuts
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INGREDIENTS
4 tablespoons unsalted butter
3 tablespoons honey
2 tablespoons light brown sugar
1 teaspoon tomato paste
1 1/2 teaspoons tamarind concentrate or paste
1 pound roasted unsalted cashews
70 grams unsweetened coconut flakes (about 1 cup)
Large pinch cayenne, plus more to taste
10 grams ground garam masala, preferably freshly toasted and ground (about 1 tablespoon)
8 grams coarse kosher salt, plus more for sprinkling (about 1 1/4 teaspoons)
Chopped fresh mint, for serving
PREPARATION
1.
Heat oven to 300 degrees.
2.
In a medium pot, melt butter, honey, brown sugar, tomato paste and tamarind. Add nuts, coconut, cayenne, garam masala and salt and toss until coated. Spread on baking sheet.
3.
Bake for about 25 minutes, stirring occasionally, until mixture is toasted and sugars have begun to caramelize. Sprinkle nuts lightly with salt and let cool completely. Before serving, break up nuts and sprinkle with mint. (Nuts can be stored in an airtight container up to 2 weeks, but don’t add mint until serving.)
YIELD
4 cups
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Tasty Tomato Chutney
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Ingredients
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* 1 tbsp adrak / fresh ginger grated
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* 1" dalchini /cinnamon stick
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* 1/2 tablespoon ghee / clarified butter
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* 1/2 tsp jeera /cumin seeds
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* 1/2 tsp salt
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* 2 cloves
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* 2 tablepoons gur
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* 2 tej patta /bay leaves
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* 3 fresh green chillies chopped very fine
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* 3 tblsps water
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* 500 gms red tomatoes
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* Pinch of hing/asafoetida
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Boil 1 litre of water, drop tomatoes in for a few minutes and then transfer them to a bowl of cold water. Peel. Put the peeled tomatoes in a blender with the water and puree till smooth.
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Heat up the ghee in a thick bottomed pan or kadhai and saute the ginger, the chillies, cinnamon, bayleaves, cumin and cloves for a few seconds. Do not let the masalas get too dark.
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Add the tomatoes to the pan along with the asafoetida and salt. Stir well , cover and let it simmer for 10 minutes. Lift cover and stir well again. Cover and simmer for 10-15 minutes more. It should cook till thick and no water remains. Add the gur and cook on medium heat stirring constantly till chutney has become really thick. Remove the bay leaves, the cinnamon stick and cloves. Let it cool. Serve. Yummy with chips , omelettes, burgers. This is the gourmet version of tomato ketchup.
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Tartine Style Bread / Bill C’s favorite
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Ingredients for the Poolish
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25g (bread) flour
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25g whole wheat flour
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10g sourdough culture
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45g room water
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Ingredients for 1 loaf bread
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the poolish
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350g wheat (bread) flour
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40g whole wheat flour
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240g water (part 1)
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20g water (part 2)
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6.5g salt
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2 g instant yeast (optional hybrid version)
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for hybrid version add yeast at same time as salt
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stretch and fold phase only 2hrs (vs 3.4hrs but do two stretch and folds each 30min instead of one.
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final proofing will take about an hour
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Mix poolish ingredients together . Cover with clingfilm and let sit for 12 hours at room temp… should be bubbly, light and ready for use at that point.
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Take bowl with polish and ad water part 1 (32C) plus all of the flour but no salt. combine with your hands until all the water is incorporated.
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Leave the dough , covered for 20 minutes.
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Add the salt on top of the dough and then add the water part two, making sure the salt gets wet. Squeeze the dough with your hands to combine water and dough until smooth and all water has been absorbed. (1-2 minutes)
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Leave, covered for 30 minutes.
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After 30 minutes, wet hour hands and the stretch and fold, while leaving your dough in the bowl. do a full letter fold, left over right, right ver left, bottom over tp, top over bottom.
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Cover again and let rest for 30 min. Reapeat the stretch and fold five more times, each time living the dough to rest 30 minutes. (whole process takes 3.5 hours)
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After last 30 minute rest shape your dough. If making as a true sourdough bread, the final proof will take a long time.
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Transfer the shaped dough to a proving basket, cover and leave to proof for 2.5 hours. When you think it has risen enough, use your finger to carefully make a very small dent in the dough. If the dent remains, the bread is ready, if the indentation totally disappears, the dough need a little bit more time.
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Preheat oven to 445ºF. Slash the top of the loaf. bake for 45 minutes.
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Tartine (not) bread
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Ingredients
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250g Bread flour
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96g whole spelt flour
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48g whole rye
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330g water
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9 g salt
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75g starter 100%hydration
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mix all flour flour and water (leave out starter and salt), cover and let sit 2 hours
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Add salt and starter. Mix by hand 5-10 minutes then rest 10 minutes and mix another 5 minutes
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bulk proof/folds 4 hours: folds at every 30 minutes for the first 3 hours then hourly…. folds happen in the bowl, not on the table (the dough is too wet to turn out). fold more gently as you go along
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30 minutes after last fold, turn out onto counter and pre shape, let rest 30-60 minutes then shape.
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shape and put in proofing basket/linen and rice flour lined bowl. let rise 2-4 hours until ready to bake
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pre-heat oven and pot at 500F
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bake, covered, at 500 for 20 minutes then remove the lid and finish baking at 450 for 35 minutes or so
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Thai Basil Fried Rice
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Ingredients
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1 bundle of long beans (2 oz) cut to 1/2 inch pieces
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1 garlic clove, finely chopped
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1 small onion, chopped
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1 small red/green pepper, diced (2 oz)
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1/2 tsp sugar
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15 sweet basil leaves
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2 cups cooked rice
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2tb olive oil
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3 oz fresh button mushrooms, halved
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3 small fresh red or green chilis, finely chopped
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3 tb light soy sauce
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Directions
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heat oil to light haze, add garlic & chilis, fry until garlic is golden brown
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add mushrooms and onions, stir quickly
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add long beans, peppers, stir thoroughly.
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add cooked rice sugar and soy,and stir thoroughly
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stir in basil at last moment.
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Thai chickpea curry
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Ingredients
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.5 tsp peppercorns
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.5 tsp salt
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1 clove garlic
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1 cup chickpeas
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1 cup coconut milk
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1 potato cut to 1" cubes
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1 tsp sugar
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10 basil leaves
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1tb curry powder
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2 chopped coriander roots
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2 tb light soy
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2 tb oil
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2 tomatoes in wedges
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pound garlic, coriander and pepper corns to paste
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fry in oil until fragrant
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add milk and remaining ingred bring boil & simmr til taters are cooked
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Tomato Fennel Soup
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Normal:
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2 onions
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2 fennel bulbs
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6 cloves garlic
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1 can fire roasted tomatoes
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chop fennel and onion in the food processor, or by hand
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melt 1/ 2 stick of butter in pot, add minced garlic for a minute and then add the onion and fennel and saute til softened.
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Add 1 can of tomato's and 2-3 cans of water (should be almost to the 1/2 marking in the taller pressure cooker)
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lock lid on, put heat to high and bring to 2nd line just showing.
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turn heat to low and timer to 3 minutes. After 3 minutes turn off heat and let pressure drop naturally.
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Puree w/soup gun, season w/salt and pepper
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for 75
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3 cans diced tomatoes
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10 large onions
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8 heads fennel
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2 heads of garlic
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2 tb salt
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2 tb pepper
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6-8 qts water / stock
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butter
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Saute onions fennel and garlic in butter until soft. (can put in fridge overnight at this point.)
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Add tomatoes to onion mixture, cook, stirring 4 minutes / until incorporated
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add water, bring to boil, simmer 20 minutes then puree in batches.
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Original recipe (silver palate cookbook)
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3 fennel bulbs (2lbs)
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1 cup butter(2 sticks)
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1 large yellow onion, roughly chopped
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6 cloves garlic, minced
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salt & freshly ground pepper to taste
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2 cans (35 oz) Italian plum tomatoes
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1/2 cup Pernod
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2 cups canned chicken broth
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saute 2 fennel bulbs (coarsely chopped), onion and 4 cloves of garlic in butter till soft (15 min)
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season w/salt and pepper to taste then add tomatoes and their liquid and simmer 30 min
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puree (soup gun/ food processor/blender/food mill) and return to pan
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finely chop remaining fennel bulb, saute in 2 tb butter with 2 cloves minced garlic, add chopped fennel greens then add all of this plus broth and pernod to the pureed mixture.. Simmer til heated through then serve immediately
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Upma
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Ingredients for 2
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1/3 cup cream of cream of wheat/sooji
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salted peanuts - 1/3 cup
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cayenne 1/4 teaspoon
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6-10 fresh curry leaves (not curry powder!!)
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cilantro (handful)
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mustard seed - 1 1/2 tablespoon
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urad dal - 1/3 cup
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1 tsp salt
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2 to 2 1/2 cups water
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frozen peas 3/4 - 1 cup
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Directions:
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heat a little oil in the pan and add mustard seeds and curry leaves, when the seeds begin to pop
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add urad dal. stir until dal starts to get barely yellow —> this takes very little time (STARTS to get golden)
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add cream of wheat and add cayenne and stir for another minute
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add chopped peanuts, 1 teaspoon salt
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add 2 - 2 1/4 cups water (lower qty = dry, upper= more liquid-y ) , bring to boil stirring constantly.
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cover & lower heat
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On our (hjw/cdm) stove, also use the (2) heat diffusers.
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COOK FOR 9 MINUTES
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after 9 minutes are up, turn heat off. add frozen peas and cilantro, stir to mix and let sit another minute so they get warmed through
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check for salt… may need to add more
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(serves 2?) ---> check this by experience
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Vegan Burgers
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• 1 cup dried green lentils (2 1⁄4 cups cooked)
• 2 1⁄4 cups water
• 1 teaspoon dried parsley
• 1⁄4 teaspoon black pepper
• 3 garlic cloves, minced
• 1 1⁄4 cups finely chopped onion
• 3⁄4 cup finely chopped walnuts
• 2 cups fine bread crumbs (see Note)
• 1⁄2 cup ground flax seed (flax seed meal)
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3 cups finely chopped mushroom (could roast these to get rid of moisture and then chop them)
• 1 1⁄2 cups destemmed, finely chopped kale, spinach, or winter greens
• 2 tablespoons coconut oil or olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons nutritional yeast
• 1 teaspoon sea salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon paprika
In a small pot, bring the lentils, water, parsley, 1 garlic clove, and 1⁄4 cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft.
While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well.
Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste.
In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more.
Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped
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Vegetarian Mulligatawny Soup
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Madhur Jaffrey’s Easy Vegetarian Mulligatawny Soup
3 tablespoons of olive oil
1 teaspoon of ginger, grated
1 teaspoon of garlic, crushed (about 3 cloves through a garlic press)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons Madras curry powder
1/8-1/4 teaspoon cayenne (I use McCormick’s)
1 19-ounce can of chickpeas, rinsed well
1 cup of red split lentils, rinsed well
4 cups of vegetable stock
1/2-1 teaspoon of salt
1 tablespoon lemon juice
1 tablespoon finely chopped cilantro/coriander
▪ Heat olive oil over medium heat, when hot, add ginger and garlic. Stir for 10 seconds.
▪ Add cumin, coriander, curry powder, and cayenne. Stir for 10 seconds.
▪ Add chickpeas and stir to coat with spices.
▪ Add lentils, vegetable stock, and salt and bring to a boil. Reduce heat and simmer for 45 minutes.
▪ Remove from heat and stir in lemon juice.
▪ Garnish with fresh coriander/cilantro.
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Waffles
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6 waffles
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Ingredients
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1 3/4 cups flour
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2 tsp backing powder
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1/2 tsp salt
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1 tb sugar (sift all dry ingredients together)
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3 egg yolks, beaten
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1 1/2 cups milk
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2-7 (4) tb melted butter
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3 egg whites beaten
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Directions
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sift dry ingredients together. Combine yolks, milk and melted butter, then add to dry ingredients. Fold in beaten egg whites.
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Cherry Pie (fresh)
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Crust:
* 2 1/2 cups unbleached all purpose flour
* 1 tablespoon sugar
* 3/4 teaspoon salt
* 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
* 5 tablespoons (or more) ice water
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Filling:
* 1 cup plus 1 tablespoon sugar [use less ]
* 3 tablespoons cornstarch
* 1/4 teaspoon salt
* 5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
* 1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
* 1/2 teaspoon vanilla extract
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Misc
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* 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
* 1 tablespoon (about) milk
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1 tablespoon (about) milk
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For crust:
Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
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Position rack in lower third of oven and preheat to 425°F.
Filling
Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend.
Stir in cherries, lemon juice, and vanilla; set aside.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round
Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter.
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Lattice strips
On floured surface---roll out 7x12
Cut strips , in lengthwise-@ 10 to 12—put in refrig to harden a little-- lay 5/6 vertically –pull back A C E lay one horizontal across-----close down ACE---nxt pull back B D F back and second other strip close down and continue etc.
Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk.or Eggbeatend with perhaps some goodie like Gran Marnier---
Sprinkle lattice with a little sugar.
Place pie on rimmed baking sheet and bake [450F] for 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.
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Walnut Dreams
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cream butter and sugar, add flour. Spread on 12x18 jellyroll pan, bake 15 minutes at 350.
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1/2 cup sugar
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1 cup butter
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2 cups flour
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combine next 7 ingredients and spread over crust. bake 15-17 min until set. Cool completely
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1/4 cup flour
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1 tsp salt
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1 tsp baking powder
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1lb brown sugar
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1tsp vanilla
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2 cups chopped walnuts
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4 eggs
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topping:
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2 cups powdered sugar
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2 tb butter
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3 tb milk
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almond extract
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combine topping ingredients, frost and cut to squares.