Butternut Squash Soup with Cider Cream and Pumpkin Seeds

Adapted from Bon Appétit.

Serves 10.

5 tablespoons butter

2 ½ lbs butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 6 cups)

2 cups chopped leeks (white and pale green parts only)

½ cup chopped peeled carrot

½ cup chopped celery

2 small Granny Smith apples, peeled, cored, chopped

¾ teaspoons dried thyme

½ teaspoon crumbled dried sage leaves

5 cups chicken stock or low-sodium chicken broth

1 ½ cups apple cider

2/3 cup sour cream

½ cup heavy cream

Salt and pepper, to taste

Pumpkin seeds

Melt butter in large saucepan or soup pot over medium-high heat. Add squash, leeks, carrot, and celery. Sauté until slightly softened, about 15 minutes. Mix in apples, thyme, and sage. Add stock and 1 cup of cider; bring to a boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.

Puree soup in blender in batches or with an immersion blender. Return soup back to pan, and bring to a simmer.

In a small saucepan, boil remaining ½ cup cider until reduced by half, about five minutes. Cool. Whisk cooled cider with sour cream in a small bowl. Set aside.

When soup comes to a simmer, turn heat to low. Mix in whipping cream. Keep on the heat a few minutes until slightly thickened. Season with salt and pepper. Remove from heat. Ladle soup into bowls. Serve with cider cream and pumpkin seeds. 

Whole Wheat Cheese Crackers

6 ounces (about 1 ½ cups coarsely grated) sharp cheddar

4 tablespoons butter

½ cup whole wheat flour

¼ cup all-purpose flour

1/8 teaspoon onion powder

1/8 teaspoon salt

Preheat oven to 350 degrees F. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about 2 or 3 minutes.

If the dough is soft, wrap in plastic wrap and chill the dough in the fridge for about 30 minutes.

On a lightly floured surface, roll out dough to about an 1/8 inch thickness. Cut into squares or cut out goldfish. Transfer to an ungreased cookie sheet, leaving a little space between them. Bake on the middle rack for 12-15 minutes, or until they are barely browned at the edges. Remove from oven and let cool. 

Warm Caramel Apple Cider

From Our Best Bites.

½ gallon apple cider (8 cups)

½ cups orange juice, freshly squeezed (from about 3 large oranges)

1 orange

8  whole cloves

2 cinnamon sticks

¼ teaspoons ground allspice

1/3 to ½  cup jarred caramel sauce, plus more for topping

Whipped cream

Pour cider into a large pot on the stove.  Set heat to medium-high. Add orange juice, cinnamon sticks, and allspice.

Thoroughly wash your orange and gently stab the whole cloves into it (you can use a toothpick to poke a little hole first and then insert the cloves to make it easier).

Add orange to the pot. Bring cider mixture to a boil, and then reduce to a simmer. Simmer on low for at least 60 minutes. After 60 minutes, remove orange so it doesn’t split open. Before serving, mix in 1/3 cup caramel sauce and stir to combine. Add more to taste if desired.

Ladle cider into mugs, top with whipped cream, and drizzle with caramel. 

Santa Fe Chicken Salad

Serves 4.

Chicken:

2 lbs boneless skinless chicken breasts, pounded thin

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon cumin

¼ teaspoon coriander

¼ teaspoon oregano

½ teaspoon smoked paprika

¾ teaspoon salt

¾ teaspoon fresh ground pepper

Olive oil

Dressing:

1 clove garlic, finely minced

Juice of 1 lime

½ teaspoon cumin

½ teaspoon coriander

½ teaspoon smoked paprika

¼ cup sour cream

2-3 tablespoons honey (depending on level of sweetness you want)

¼ cup olive oil

Salad:

1 large head of romaine lettuce, washed and chopped

2 tomatoes, chopped

1 can of black beans, rinsed and drained

1 cup shredded cheddar cheese

½ cup tortilla strips

Cooking the chicken:

Combine all spices in a small bowl and mix well. Sprinkle evenly over both sides of chicken and rub into the skin.

Preheat a grill or grill pan. Drizzle chicken with olive oil. Grill chicken until completely cooked through and nicely browned, about 5 minutes per side. Remove chicken from heat and cut into slices.

Preparing the dressing:

Mix all ingredients except for the olive oil in a small bowl. Gradually pour in the olive oil, whisking as you add to combine. Whisk until all of the oil is incorporated.

Assembling the salad:

Divide the lettuce evenly among 4 bowls or salad plates. Top with beans, tomatoes, cheese, tortilla strips, and slices of chicken. Drizzle with dressing.

Spaghetti with Fried Eggs and Pangritata

Serves 2-3.

Pangritata:

3 tablespoons olive oil

1/3 cup panko breadcrumbs

2 teaspoons minced fresh rosemary leaves

1 lemon, zested

Pasta:

8 ounces spaghetti

1 tablespoon olive oil

3 tablespoons butter, divided

3-4 cloves garlic, minced

4 or 5  large eggs

2 tablespoons chopped Italian parsley

Salt and pepper, to taste

½ cup freshly grated Parmesan cheese

For pangritata:

Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the breadcrumbs and sauté until golden and crispy, about 4-5 minutes.

Add in the rosemary, and remove from heat. Mix in the lemon zest and set aside.

For pasta:

Bring a large pot of well-salted water to a boil and cook pasta to just barely al dente.

While pasta cooks, wipe out skillet from pangritata, add 1 tablespoon olive oil and 2 tablespoons butter and melt together over medium heat.

Add the garlic and immediately break the eggs into the skillet. Salt and pepper to taste. Cook to desired doneness.

When spaghetti is done, drain and reserve about ¾ cup of the cooking liquid. Add pasta back to the pot. Add a tablespoon of butter and a squeeze of fresh lemon juice from the zested lemon. Dump eggs into pasta, and toss gently, breaking up eggs as you mix. If more liquid is needed, add a little bit of the cooking liquid. Salt and pepper to taste.

Serve pasta topped with pangritata and freshly grated parmesan.

Buttermilk Oatmeal Bread

This recipe makes a great sandwich/toast bread. It is also really good using half wheat/half bread flour.

1 teaspoon sugar

2 ¼ teaspoons active dry yeast

3 tablespoons warm water (about 110 degrees F)

1 cup buttermilk

½ cup rolled oats

2 tablespoons melted butter

3 tablespoons honey

1 ½ teaspoons salt

2 ½ - 3 cups bread flour

¼ teaspoon baking soda

Olive oil

Proof the yeast by mixing water, sugar, and yeast together in a small bowl. Set aside and let sit for at least ten minutes, until foamy.

In the bowl of a stand mixer fitted with a dough hook, mix together buttermilk, oats, melted butter, salt, honey, 1 cup of flour, and baking soda. Mix until well combined.

Mix in another ½ cup of flour, then add the yeast mixture. Mix, add another ½ cup flour, then mix well to combine.

Mix in another ½ cup of flour.  If dough looks really wet and sticky, add a little more flour, just a few tablespoons at a time, until the dough comes together. It should be a little tacky, but not too sticky. Let knead in the mixer for about 10 minutes on low, until soft and smooth.

Let dough rest for a few minutes. Lightly coat a large bowl with olive oil. Gently form the dough into a ball, place in bowl, and turn to evenly coat with oil. Cover lightly with a tea towel. Let rise until doubled, about an hour to an hour and a half.

Once doubled, punch down gently, knead a few times. Lightly oil a standard size loaf pan. Form the dough into a loaf, and add to pan. Let rise again until nearly doubled, about 45 minutes.

Preheat the over to 350 degrees F. Brush the top of the loaf with olive oil. Bake for about 55 minutes, or until the loaf is golden brown and sounds hollow when bottom is gently tapped.

Allow bread to cool on a rack before slicing.

Asian Ramen and Cabbage Salad

Great on its own as a side dish; add chopped cooked chicken for a light dinner or lunch.

Serves 4-6.

1 large head green cabbage, or 1 package coleslaw

2 (3 oz) uncooked packages ramen noodles

¼ cup butter

½ cup slivered almonds

3 tablespoons sesame seeds

½ cup vegetable oil

3 tablespoons vinegar (white or rice wine)

3 tablespoons white sugar

1 teaspoon sesame oil

Ramen seasoning packets

Salt and pepper, to taste

Shred cabbage and place in a large bowl.

Crush packages ramen noodles; reserve seasoning packet.

Melt butter in a medium saucepan over medium heat. Add crushed ramen noodles, slivered almonds, and sesame seeds. Cook until toasted and beginning to brown. Remove from heat and cool.

In a small bowl, whisk together oil, vinegar, sugar, and sesame oil. Add 1-2 packets of reserved ramen seasoning, according to taste. Season with salt and pepper.

Toss cooled ramen and almond mixture with cabbage. Pour dressing over salad, starting with a small amount, and adding more to desired taste. Some dressing may be left over. Serve.

Apple Strudel Muffins

Some of the white flour can easily be substituted for whole-wheat flour. About ½ and ½ is a good ratio.

Makes 12 muffins.

Muffins:

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

½ cup butter

½ cup white sugar

½ cup brown sugar

2 eggs

1 ½ teaspoon vanilla

2 to 2 ½ cups apples, peeled, cored, and shredded or chopped small

Topping:

1/3 cup packed brown sugar

1 tablespoon all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

Preheat oven to 375 degrees F. Grease a muffin pan.

In a medium bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.

In a large bowl, beat together butter, sugar, and eggs until smooth. Mix in vanilla. Stir in apples. Gradually blend in flour mixture. Batter will be thick. Spoon the mixture into the prepared muffin pan.

Make topping. In a small bowl, mix brown sugar, flour, and cinnamon together. Cut in butter until mixture consists of coarse crumbs. Sprinkle over tops of batter in muffin pan.

Bake 15-20 minutes in the preheated oven, or until a toothpick inserted in the center of the muffin comes out clean. Allow muffins to cool in pan for 5 minutes, and then transfer to a wire rack. 

Roasted Poblano and White Cheddar Soup

The recipe for this roasted poblano and white cheddar soup has been moved to my new food blog. Please click here to find the recipe for it, as well as many others!

Roasted Tomato, Mozzarella, and Pine Nut Pizza

Makes 1 small, 12 inch pizza.

Olive oil

About 16 slices of roasted tomatoes

5 oz. fresh mozzarella, sliced

3 large basil leaves, rolled and sliced into thin ribbons

1 tablespoon pine nuts

1 portion of pizza dough (whole wheat is good with this recipe)

Prepare pizza dough, oven, and pizza pan according to dough recipe.

Brush rolled out dough with olive oil. Top with roasted tomatoes, then with mozzarella slices. Bake according to pizza dough instructions, about 10-15 minutes, or until cheese is melted and crust is beginning to brown.

Remove from oven and top with ribbons of basil and pine nuts.

Raspberry Lemonade

From My Baking Addition.

1 cup sugar

1 cup water

¾ cup raspberries

1 cup fresh lemon juice (around 8 lemons)

4-6 cups cold water

Lemon slices, whole raspberries, torn mint leaves (optional)

Make a simple syrup by combining the sugar with 1 cup of water in a saucepan. Place over medium heat and heat until the sugar is completely dissolved and mixture begins to bubble slightly. Remove from heat and let cool.

Puree ¾ cup raspberries in a blender or food processor until smooth (you can add a little water, about ¼ cup, to help the process). Push the puree through a fine mesh strainer to separate out the seeds. Discard the seeds, and reserve the puree.

Once the simple syrup has cooled, combine the raspberry puree, simple syrup, and lemon juice in a large pitcher. Add about 4-6 cups cold water (or more if needed) until desired concentration of sweetness/tartness in met. Add in lemon slices, whole raspberries, and torn mint leaves, if using, for garnish.

Key Lime Pie

Makes 1 9-inch pie.

1 (9 inch) prepared graham cracker crust (homemade or store-bought)

3 cups sweetened condensed milk

½ cup sour cream

¾ cup key lime juice (juice of about 20 key limes)

1 tablespoon grated lime zest

Whipped cream

Preheat oven to 350 degrees F.

In a medium bowl, combine condensed milk, sour cream, lime juice, and lime zest. Mix well and pour into graham cracker crust.

Bake in preheated oven for 5-10 minutes, until tiny pinhole bubbles burst on the surface of the pie. Do not brown. Chill pie thoroughly before serving, ideally overnight. Serve with whipped cream.

Scalloped Hasselback Potatoes

2 potatoes

2-3 tablespoons butter, sliced thin

1 piece (about 2 inches long) Parmigiano-Reggiano, sliced thin

Salt and pepper to taste

Olive oil

¼ cup heavy cream

¼ cup shredded cheddar cheese

Preheat oven to 400 degrees F. Scrub potatoes clean.

Cut thin slices into the potatoes widthwise, but do not cut the potato all the way through.  Be sure to leave the slices attached at the base of the potato.

Once the potatoes are sliced but still entact, alternate stuffing the butter and parmesan slices in between the potato. Season with salt and pepper to taste. Drizzle with olive oil.

Bake for about 1 hour or more, or until the potatoes are cooked through and tender. Remove from the oven and drizzle with the heavy cream. Top with shredded cheddar cheese.

Return to oven and cook for about 10-12 more minutes, until cheese is melted and beginning to brown. Remove from oven and serve.  

Chicken, Rice, and Potato Chip Casserole

Makes 1 8-inch casserole.

1 cup cooked white rice

½ teaspoon onion powder

1 ½ cups cooked chicken breast, cubed

1 (10.75 oz) can cream of chicken soup

2/3 cup mayonnaise

Salt and fresh ground pepper to taste

½ cup slivered almonds

½ cup crushed potato chips

Preheat oven to 325 degrees F.

Mix rice, onion powder, chicken, cream of chicken soup, mayonnaise, salt, and pepper together in a medium bowl. Stir well to incorporate all the ingredients. Spoon mixture into an 8-inch baking dish. Top with slivered almonds and potato chips. Bake for 45 minutes. If almonds and chips begin to get to brown, cover with foil part way through cooking. 

Queso Fundido with Roasted Poblano Vinaigrette

From Bobby Flay.

Serves 4.

½ Tablespoon unsalted butter

½ Tablespoon AP flour

½ cup milk

6 ounces Monterey Jack cheese, grated (about 2 cups)

Salt and pepper, to taste

4 ounces goat cheese, sliced into thin slices

Roasted Poblano Vinaigrette

1 Tablespoons chopped fresh cilantro (optional)

Tortilla chips

Preheat broiler.

Melt butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute. Whisk in milk and cook until slightly thickened. Remove from heat and stir in the grated Monterey Jack cheese and season with salt and pepper. 

Scrape the mixture into a small cast iron pan or small baking dish and place the slices of goat cheese over the top. Place the pan under the broiler and broil until the goat cheese is golden brown on top. Remove from the oven and drizzle with the Poblano Vinaigrette and sprinkle with chopped cilantro. Serve with chips.

Roasted Poblano Vinaigrette

2 poblano chiles (sometimes labeled pasilla chiles in the store)

3 tablespoons water

1 tablespoon red wine vinegar

1 small garlic, roughly chopped

1 teaspoon honey

¼ cup canola oil (may need more to thin dressing)

Salt and freshly ground pepper

To roast the peppers: preheat oven to broil. Place peppers on a small baking sheet in the oven. Roast until skin bubbles up and turns brownish-black in spots. Flip and repeat on the other side. This will take about 5 minutes per side, but depends on the heat of your broiler. After both sides are charred, remove from oven and place in a bowl. Cover tightly with plastic wrap and let steam. When cool enough to handle, remove and discard skin, stem, and seeds. Roughly chop.

Add roasted peppers and remaining ingredients into a blender. Blend until smooth and season with salt and pepper to taste.  If too thick, thin with a little extra canola oil. 

Apple, Pepita, and Queso Fresco Salad with Roasted Poblano Vinaigrette

1 small container mixed greens

Roasted Poblano Vinaigrette

1-2 gala apples, julienned

¼ - ½ cup toasted pepitas

¼ - ½ cup Queso Fresco cheese

In a large bowl, lightly dress mixed greens with roasted poblano dressing (you won’t need the full recipe of dressing). Add apples, pepitas, and cheese; mix in gently. Start with 1 apple, ¼ cup pepitas, and ¼ cheese; add more if needed to get a good ratio. Transer to a serving dish and top with additional apples, pepitas, and cheese, if desired.

Coconut Rice

Serves 4-6.

From Steamykitchen.com

1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon kosher salt
2 cups jasmine rice, washed and drained well
1 1/2 cups coconut milk (shake can to mix well before opening)
1  1/2 cups water
1/2 cup sweetened coconut flakes

Heat butter a medium saucepan over medium heat. When butter is melted, add brown sugar and salt, stir until dissolved. Turn heat to high, add rice, and stir until the grains are coated evenly. Add coconut milk and water. Stir. Once boiling, cover with tight fitting lid, turn heat to medium-low and simmer covered for 20 minutes. Remove pot from heat but do not open lid. Let sit for 10 minutes.

While rice is cooking, toast coconut flakes on a dry skillet over medium high heat. Stir frequently to avoid burning, remove from pan as soon as coconut is golden brown, about 2 minutes.

Fluff rice with fork and serve topped with toasted coconut flakes.

Zucchini Bread

Makes 2 loaves.

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 Tablespoon ground cinnamon

3 eggs

½ cup vegetable oil

½ cup applesauce

1 scant cup white sugar

1 scant cup brown sugar

1 Tablespoon vanilla extract

2 ½ cups grated zucchini

1 cup chopped walnuts (optional)

Spray two 8x4 inch pans with non-stick cooking spray. Preheat oven to 325 degrees F.

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients and beat well. Stir in zucchini and nuts until well combined. Pour into prepared pans.

Bake for 40-60 minutes, or until a tester inserted in the center comes out clean. Cool in pan on a cooling rack for 20 minutes. Remove bread from pan, and cool completely.

Whole Wheat Chocolate Chip Cookies

From Good to the Grain, Kim Boyce.

Makes about 4 dozen cookies.

3 cups whole wheat flour (or white whole wheat flour)
1 ½ tsp. baking powder
1 tsp. baking soda
1 ½ tsp. kosher salt
2 sticks (8 oz.) unsalted butter, cut into ½-inch cubes
1 cup lightly packed dark brown sugar
1 cup sugar
2 large eggs
1 tsp. vanilla extract
8 oz. chocolate, roughly chopped into ¼-inch pieces, or chocolate chips

Position racks in the upper and lower thirds of the oven, and preheat to 350°F. Line two baking sheets with parchment.

Combine the flour, baking powder, baking soda, and salt in a medium bowl, and whisk to blend.

Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture to the bowl, and blend on low speed until the flour is just incorporated. Scrape down the sides and bottom of the bowl. Add the chocolate, and mix on low speed until evenly combined. Scrape down the sides and bottom of the bowl, and then use your hands to turn and gently massage the dough, making sure all the flour is absorbed.

Drop by large spoonfuls onto prepared baking sheets, one dozen cookies per sheet. Refrigerate remaining dough.

Bake for 11-14 minutes, until cookies just begin to turn a golden brown. Transfer cookies to a rack to cool. Repeat with remaining dough.

Rich and Creamy Homemade Ricotta

From smittenkitchen.com

Makes 1-1½ cups  ricotta.  

3 cups whole milk

1 cup heavy cream

½ teaspoon coarse sea salt

3 tablespoons freshly squeezed lemon juice

Pour the milk, cream, and salt into a large nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat mixture to 190 degrees F, stirring occasionally to keep the bottom from scorching. Remove from heat and add the lemon juice, stirring gently once or twice to combine. Let sit undisturbed for five minutes.

Line a colander with 2-3 layers of cheesecloth and place it over a large bowl. Pour the mixture into the colander and let the curds strain for 1-2 hours, depending on desired firmness. It will continue to firm up as it cools. Discard the whey and transfer the ricotta into an airtight container. Refrigerate and use within 3-4 days.

Candied Cherry Tomatoes

1 tablespoon olive oil

1 pint cherry tomatoes

2 tablespoons butter

3 sprigs thyme

2 tablespoons brown sugar

Salt to taste

Heat olive oil over medium to medium-high heat in a medium skillet.  Add cherry tomatoes and cook, stirring frequently, until the tomatoes begin to soften and the skins start to split. This should take about 5 minutes. Add butter and let melt. Add sprigs of thyme and brown sugar, and cook, stirring, until sugar is dissolved. Season generously with salt. Lower heat so mixture doesn't boil, and gently cook until sauce is thick and syrupy, and the tomatoes are soft and beginning to collapse, about 5 more minutes.

Serving suggestion:

Serve warm atop baguette slices spread with homemade ricotta.

Chicken Under a Brick

Serves 4.

5 cloves garlic, minced

1 tablespoon thyme leaves

1 lemon, zested and juiced

1/3 cup + 2 tablespoon olive oil

Salt and pepper to taste

1 whole chicken, butterflied (or cut up)

1 tablespoons butter

In a small bowl, mix together garlic, thyme, lemon zest, 1/3 cup olive oil, and some salt and pepper to taste.

Place whole, butterflied chicken or chicken pieces in a Ziploc bag or a shallow dish. Pour marinade over chicken and refrigerate anywhere from 2 hours to overnight, the longer the better.

After the chicken has marinated, remove from fridge. Preheat oven to 475 degrees. Wrap two large bricks in foil for weighing down the chicken. You can also use a heavy cast iron pot and wrap the bottom in foil. A skillet weighed down with cans also works.

Preheat a large, heavy, oven-proof pan on the stove top on high heat. Add a few tablespoons of olive oil and the tablespoon of butter. Heat until hot but not smoking or burning.

Remove chicken from marinade. Season with salt and pepper and pour lemon juice on top. Add to pan skin side down. Place bricks (or heavy pan) on top of chicken to weigh down. Cook over medium-high heat for about 5-10 minutes, until the skin has a nice golden brown sear. Transfer chicken, with bricks still on it, into oven and roast another 15 minutes. Remove weights, flip over chicken so it is skin side up, and roast until cooked through, about another 10 minutes. Serve warm.

Roasted Cherry Tomato Pesto Sauce

Serves 6.

1 pint cherry tomatoes, preferably heirloom

1 clove garlic, smashed, but still in skin

2-4 tablespoons olive oil, divided

½ cup walnuts

2 tablespoons Parmesan cheese

½ cup basil leaves

Salt and pepper

Preheat oven to 450 degrees. Spread out tomatoes on a small baking sheet. Add clove of garlic. Drizzle with olive oil, 1-2 tablespoons, to lightly coat tomatoes and garlic. Sprinkle lightly with salt and pepper. Roast in oven until tomatoes are soft and skins begin to wrinkle, about 15-20 minutes.

While tomatoes roast, toast walnuts in oven until beginning to turn golden brown and fragrant, about 5-10 minutes.

Add roasted tomatoes, any juices from the baking sheet, and toasted walnuts to a food processor. Remove skin from garlic, and add clove to food processor. Add in Parmesan, basil, salt and pepper to taste, and about a tablespoon olive oil. Pulse until sauce begins to look smooth. If necessary, add another tablespoon or so of olive oil while pulsing until the sauce is smooth and not too thick.

To serve with pasta:

Cook 1 lb. of pasta according to package directions. Drain, reserving about ½ cup of pasta water. Toss the pesto sauce with the hot, cooked pasta, adding a little pasta water to thin the sauce and coat the pasta. Serve warm. 

White Whole Wheat Pizza Dough

Makes six, 12-inch pizza crusts.

From 101 Cookbooks.

4 ½ cups King Arthur White Whole Wheat Flour

1 ¾ teaspoons salt

1 teaspoon instant yeast

¼ cup olive oil

1 ¾ cups water, ice cold

Semolina flour or cornmeal for dusting

Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If needed, add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.

Transfer the dough to a floured countertop. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight. Dough can be left in fridge for up to 4 days.

When you are ready to make pizza, remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don't dry out.

At the same time place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees. If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently roll out dough into a circle about 12-inches in diameter. If the dough is being fussy and keeps springing back, let it rest for 15-20 minutes. Dust the baking stone or back of a baking sheet with cornmeal or semolina flour. Place the rolled-out dough on the prepared sheet pan.

Add your toppings and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored, about 15 minutes. Remove from the oven.

*Dough freezes nicely. Freeze after dividing up dough and putting in Ziploc bags. Thaw in refrigerator overnight. Then continue to form and cook as indicated above.  

Asparagus Tart with Walnuts and Parmesan

Serves 4-6.

From Not Without Salt.

1 bunch fresh asparagus

1 tablespoon olive oil

1 sheet puff pastry (½ of a 17-oz package)

¼ cup Mascarpone cheese

¼ cup heavy cream or half and half

1 large clove garlic, minced

½ cup walnuts, toasted and roughly chopped

Freshly shaved Parmesan

Salt and pepper to taste

Pre-heat oven to 425 degrees F. Line a baking sheet with parchment.

Roll the puff out slightly to form a rectangle about 8X12 inches. Transfer onto baking sheet and chill in the refrigerator for about 15 minutes while you prepare the remaining ingredients.

In a small bowl, combine the Mascarpone, cream, garlic, salt, and pepper.

Remove woody parts of asparagus by snapping off ends. Toss asparagus with olive oil.

Remove puff pastry from fridge and top with Mascarpone mixture, leaving about a 1-inch border around the entire tart.  Lay the asparagus single file, side-by-side, on top of the Mascarpone. Sprinkle with a fine sea salt and put in the oven. After about 15-20 minutes, check on the tart, rotate, and turn down the temperature to 350 degrees. Continue baking for another 15-25 minutes, until cooked through and golden brown on edges. Top with toasted walnuts and fresh shaved Parmesan. Serve warm or at room temperature.  

Caffe Niche's Quinoa Salad

1 cup quinoa, rinsed well

2 cups water

2 tablespoons olive oil

1 clove garlic, minced

½ cup roasted tomatoes, roughly chopped

2/3 cup caramelized onions, roughly chopped

2 cups very loosely packed arugula

2 Tablespoons lemon juice

1 Tablespoon sugar

Salt and pepper to taste

Add quinoa and water to a pot and bring to a boil over high heat. Lower temperate, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes. Uncover, fluff with a fork, and set aside.

Heat olive oil in a medium saucepan over medium to medium high heat. Once hot, add garlic, and cook for 1-2 minutes until tender. Add tomatoes and onions, and cook for about 3 minutes, until warmed through. Add in cooked quinoa, stir to incorporate, and cook for another 2 minutes. Add in arugula, and cook, stirring, until just wilted. Remove from heat. Season with lemon juice, sugar, salt and pepper. Serve warm. 

Perfect Cheesecake

Makes 1 large, 16 serving cheesecake.

From Dorrie Greenspan, Baking: From My Home to Yours.

Crust:

2 cups of Graham cracker crumbs

2 Tbsp sugar

Pinch salt

5 Tbsp unsalted butter, melted

Filling:

2 pounds cream cheese, room temperature

1 1/3 cup granulated sugar

Pinch of salt

2 teaspoons vanilla

4 large eggs

2/3 cup sour cream

2/3 cup heavy whipping cream

Sour Cream Topping:

1 cup sour cream

¼ cup powdered sugar

½  teaspoon vanilla

Special Equipment Needed:

9-inch, 2 3/4-inch high springform pan

Heavy-duty, 18-inch wide aluminum foil

A large, high-sided roasting pan

Crust:

Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water could get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. Gently crimp the top of the foil sheets around the top edge of the pan.

Preheat oven to 350°F, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in melted butter.

Put all but about 1/4 cup of the graham cracker crumbs in the bottom of the springform pan. (Save the remaining 1/4 cup for if you happen to have any holes that need to be filled in, either while you are making the crust, or after the cake has cooked and you've unmolded it.) Gently press down on the crumbs on the bottom and up the sides of the pan, using your fingers, until the crumbs are a nice even layer

Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F.

Filling:

Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated.

Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan, to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. Cook at 325°F for 1 1/2 hours.

Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour.

Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.

Topping:

Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake.

 Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Open the springform latch and gently open the pan and lift up the sides. Spread the top with the sour cream mixture.

Alicyn's Dinner Rolls

2 c. warm milk

2 c. warm water            

2/3 c. sugar                       

2/3 c. canola oil

2 T. salt                       

2 Tbsp yeast

8-10 cups flour

Salted butter

Heat milk and water together until 110 degrees F.

Mix wamed milk and water, sugar, oil and salt together.  Sprinkle yeast on top.  Stir and let rest 3 minutes.

Add flour one cup at a time mixing well after each cup.  Add enough flour until dough is only slightly sticky.  Let it rise about 1 hour until double in size.

Knead lightly.  Roll out onto a greased and floured counter.  Cut into 4” square.  Roll each square into an 8” rope and tie into a knot.  Place on greased cookie sheet, cover with plastic sprayed with cooking spray and let rise 30 – 45 minutes until almost doubled.  Bake at 365 degrees for 15-20 minutes until golden brown.  Brush with salted butter.

Tortellini, Tomato, and Spinach Soup

Serves 4.

Adapted from Kathleen Daelemans, Foodtv.com.

1 tablespoon olive oil

½ cup minced onion (about ½ small onion)

1 clove garlic, minced

6 cups chicken broth

1 (14 ounce) can whole tomatoes with juices, crushed through your fingers

1 (9 ounce) package fresh tortellini

Salt and fresh ground pepper

10 ounces fresh or frozen spinach, defrosted and chopped

¼ cup or more freshly grated Parmesan

In a large pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring until the onions are translucent but not browned, about 5-7 minutes. Add broth and tomatoes, season with salt and pepper. Bring to a boil. Add the tortellini and cook according to the time indicated of the package. When the tortellini is about done, add spinach. Adjust seasoning as needed. Once spinach is wilted and warm, serve. Garnish with a sprinkling of Parmesan.

*Also really good with Parmesan crisps as a garnish

Skillet Gnocchi with Spinach, Tomatoes, and White Beans

Serves 4-6.

3 Tablespoons extra-virgin olive oil, divided

1 16-ounce package gnocchi

½ medium yellow onion, chopped

4 cloves garlic, minced

½ cup chicken broth or water

4-5 cups spinach leaves

1 15-ounce can diced tomatoes, regular or Italian seasoned

1 15-ounce can white beans, drained and rinsed

Salt and pepper to taste

½ cup shredded mozzarella cheese

¼ cup freshly grated Parmesan cheese

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped up and golden brown, about 10 minutes. Transfer to a bowl and keep warm.

Add remaining 1 tablespoon oil and onion to the pan and cook, stirring, over medium heat for 2 minutes. Stir in garlic, cook for another minute. Stir in broth, cover, and cook until the onions are soft, about 5-10 minutes. Add tomatoes, beans, salt, and pepper. Bring to a simmer and let cook for another 10 minutes. Add spinach, and cook, stirring, until wilted, about 1-2 minutes. Stir in the gnocchi and sprinkle with cheeses. Cover and let cook a few more minutes until gnocchi is warm, cheese is melted, and sauce is bubbling. Serve warm.  

Toasted Marshmallow Milkshake

From Spike Mendelsohn.

Makes 2 small or 1 large milkshake.

6-8 large marshmallows

3 large scoops vanilla ice cream

1/2 cup of milk

1/2 teaspoon vanilla extract

Place marshmallows on a skewer and toast over a gas burner until browned. If you don’t have skewers or a gas range, you can toast the marshmallows on a sheet tray in the broiler for 2 or 3 minutes, keeping a close eye on the marshmallows as they’re in the oven. Place on a plate to cool slightly.

In a blender mix together ice cream, milk, vanilla extract and toasted marshmallows. Save one or two toasted marshmallows to top the milkshake(s). Blend well. Add more milk or ice cream if needed to adjust the thickness of the shake. Pour into glasses and top with toasted marshmallows. Serve immediately. 

Ribboned Asparagus with Lemon and Parmesan

From smittenkitchen.com

Serves 3-4.

*recipe can be adapted to any amount of asparagus, just change amounts to taste

1 lb. asparagus

¼ cup pine nuts or slivered almonds, toasted

1 lemon, halved

Olive oil

Coarse salt

Freshly ground black pepper

2 ounces or more Parmesan cheese

Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler (Y-shaped is easiest) to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. Discard the tough end once your done peeling. Repeat with remaining stalks.

Gently pile ribbons on a medium-sized serving platter. Squeeze some lemon juice over the asparagus (start with about ½ lemon, adjust to taste), drizzle with olive oil, and sprinkle with some salt and pepper. Gently toss to coat. Adjust dressing amounts as needed. Using the peeler, shave curls of Parmesan over asparagus. Sprinkle with toasted nuts. Toss gently, adding more Parmesan or nuts as needed.  Serve and eat immediately.