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Aug 8 2018

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MAKES 15 PANCAKES

An electric griddle set  to 350 degrees  can be used in place of a skillet. If subtituting buttermilk powder and water for fresh buttermilk, use only 2 cups  of water to prevent the pancakes from being too wet. To ensure the best flavor, use either recently purchased whole-wheat flour or flour that has been stored in the freezer for less than one year. Serve with maple syrup and butter.

2 cups  whole-wheat flour

2 tbsp sugar

1 1/2 tsp baking powder

3/4 tsp salt

2 1/4 cups buttermilk

2 large eggs

5 tbsp plus 2 tsp vegetable oil

  1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray; place in oven.
  2. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl. Whisk butter, milk, eggs, and 5 tbsp oil together in second medium bowl. Make well in center of flour mixture and pour in buttermilk mixture; whisk until smooth. ( Mixture will be thick; do not add more buttermilk.)
  3. Heat 1 tsp oil in 12-inch nonstick skillet over medium heat until shimerring. Using paper towels, wipe out oil, leaving thin film on bottom and sides of skillet. Using 1/4 cup dry measuring cup or 2-ounce ladle, portion batter into skillet in 3 places. Gently spread each portion into 4 1/2 inch round. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer.Serve pancake immediately or transfer to wire rack in oven. Repeat with remaining batter, using remaining 1 tsp oil if necessary.

 

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Aug 8 2018

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HAM STEAK WITH RED- EYE GRAVY 

SERVES 4

Pat the ham steak dry before cooking so it will brown well. Before pouring the gravy over the ham in step 3, discard any accumulated juices on the platter, as they will make the gravy too salty.

1 (1 1/4- pound) bone in ham steak 

Pepper

2 slices bacon 

2 tbsp finely chopped onion 

1 tsp all purpose  flour 

 1 1/2 cups chicken broth 

1 tbsp maple syrup 

3 tbsp unsalted butter , cut into 3 pieces and chilled 

2 tsp instant espresso powder 

  1. Pat ham dry with paper towels and season with pepper. Cook bacon in 12- inch skillet over medium heat until crispy, about 5 minutes. Remove bacon from skillet ( leaving bacon fat behind) and reserve for another use. Add ham to skillet with bacon fat and cook until well browned  on first side, about 5 minutes. Flip ham and cook on second side until lightly browned, about 2 minutes. Transfer ham to platter and tent with aluminum foil.
  2. Add onion to now empty- skillet and cook until just beginning to brown, about 1 minute. Stir in flour and cook for 15 seconds. Whisk in broth and maple syrup ,scraping up any browned bits. Bring to simmer and cook until mixture is reduced to 3/4 cup and slightly thickened, 5 to 7 minutes.
  3. Off heat, whisk in butter and espresso powder. Season with pepper to taste. Discard any accumulated ham juices kn platter. Carve ham into 4 equal  portions. Pour red eye gravy over ham. 

SERVE.

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Jul 30 2018

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ACTIVE: 25 min/ TOTAL: 25 min/ SERVES: 4

Kosher salt

12 ounces fresh linguine

6 slices bacon, cut into 1/2-inch pieces

3 cups cherry or grape tomatoes

1 shallot, thinly sliced

2 large eggs

1/3 cup grated parmesan or pecorino romano cheese, plus more for topping

1 tsp finely grated lemon zest

Freshly ground pepper

1 cup fresh basil, torn

  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
  2. Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes.Pour off all but 2 tbsp of the drippings from the skillet.
  3. Whisk the eggs, cheese, lemon zest and 1 tsp pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
  4. Reduce the under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.

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Jul 24 2018

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gluten-free

SALMON

1/4 cup tamari

3 tbsp maple syrup

3 tbsp sessame oil

2 ( 8-oz ) salmon fillets

1 tbsp thinly sliced fresh ginger

2 cloves garlic, minced

2 scallions, thinly sliced

2 tbsp sesame seeds

STIR FRIED VEGGIES

1 tbsp coconut oil

1 small yellow onion, chopped

1 cup shiitake mushrooms, sliced

1 head bok choy, chopped

1 tbsp mirin

1 tbsp tamari

1/2 cup raw cashews

2 tsp sesame seeds

In a large, shallow dish, whisk tamari with maple syrup and sesame oil. Add salmon to dish and turn to coat. Press ginger and garlic onto both sides of salmon. Cover and refrigerate 2 hours, turning the salmon a few times. Preheat oven to 450 * F. In an ovenproof dish, bake salmon 10 to 12 minutes, or until opaque in the center. Transfer to serving plate, top with scallions and sesame seeds.

To make stir-fried veggies, heat oil in a large skillet over medium. Add onion and cook 5 minutes, stirring occasionally. Add mushrooms, bok choy, mirin, and tamari. Cover and cook 3 minutes. Add cashews and stir. Serve with salmon and top with sesame seeds.

SERVES 2

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Jul 21 2018

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YIELD: 5 DOZEN COOKIES

Similar in texture to a Russian tea cake or Mexican wedding cookies, non-e gerdui are small shortbreads made primarily from ground walnuts and rice flour, a combination that makes a cookie that is crumbly on the outside and slightly chewy within.

2/3 cup King arthur Unbleached All -Purpose Flour

1/4 cup  white rice flour

1  1/3 cups walnuts

1/2 tsp ground cardamom

1/2 cup unsalted butter, softened

1/4 tsp salt

3/4 cup confectioners’ sugar, sifted

1/2 tsp rose water

5 tbsp ground pistachios, for garnish

Combine the all-purpose flour, rice flour, and walnuts in the bowl of a food processor and process until the walnuts are a fine powder. Whisk in the cardamom and set aside.

Cream the butter, salt, and confectioners’ sugar together in the bowl of a stand mixer until fluffy, about 3 minutes. Add the rose water and mix for another 30 seconds until totally combined.

Add the flour-and walnut mixture in two stages, mixing until throughly combined after each . Scrape the dough into a bowl, cover, and chill for 30 minutes.

Preheat the oven to 400 *F. Line a baking sheet with parchment.

Using a tsp cookie scoop, scoop the dough onto the prepared baking sheet, placing the balls 1  1/2 apart. Using a rubber spatula, press the dough balls lightly to flatten slightly into thick little circles. Garnish each cookie with pinch of ground pistachio.

Bake the cookies for 12 to 14 minutes, or until just firm to the touch. Do not allow them to brown around the edges. Remove from the oven and cool the pans on racks for 10 minutes before removing cookies.  Allow to cool completely before serving.

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Jul 21 2018

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MAKES 12 JOHNNYCAKES

Johnnycakes are best served warm with maple butter (or maple syrup) for breakfast or as a side dish for soups and stews. For authenticRhode island johnnycakes, use Kenyon’s Johnny cake corn Meal, made from stone ground white flint corn  and available by mail order. Do not try to flip the jhonnycakes too soon or they will fall apart, If you prefer crispier johnnycakes, press the cakes thinner in step 5.

1 cup johnnycake meal or stone-ground cornmeal

2 tsp sugar

3/4 tsp salt

2 3/4 cups water, plus extra hot water for thinning batter

2 tbsp unsalted butter

2 tbsp vegetable oil

  1. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet.
  2. Whisk johnnycake meal, sugar, and salt together in bowl. Bring water to boil in large saucepan. Slowly whisk johnnycake meal mixture  into boiling water until no lumps remain; continue to cook until thickened, about 30 minutes longer. Off heat, whisk in butter. Transfer batter to bowl, cover with plastic wrap, and let sit until slightly firm, about 15 minutes.
  3. Rewhisk batter until smooth. Batter should be consistency of ploppable mashed potatoes; if not, thin with 1 to 2 tbsp extra hot water until mixture drops easily from spoon.
  4. Heat 1 tbsp oil in 22-inch nonstick skillet over medium heat until shimmering ( or heat nonstick griddle to 400 degrees). Using greased 1/4-cup dry measuring cup, drop 6 evenly spaced scoops of batter into skillet, using spoon to help release batter from cup as needed. Cook johnnycakes, without moving them, until edges appear crispy and golden brown, 6 to 8 minutes.
  5. Carefully flip johnnycakes and press with spatula to flatten into 2  1/2 to-to 3-inch diameter pancakes, about 1/4 inch thick. Continue to cook until well browned on second side, 5 to 7 minutes longer. Transfer johnnycakes to prepared wire rack and place in oven to keep warm. Whisk 2 to 4 tbsp extra hot water into remaining batter to return to correct consistency. Repeat cooking with remaining 1 tbsp oil and remaining batter. SERVE.

 

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Dec 21 2017

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CUCUMBER SALAD WITH OLIVES, OREGANO, AND ALMONDS

SERVES 2

The texture of this salad depends upon very thinly sliced cucumbers and shallots. Be sure to slice the vegetables 1/8 to 3/16 inch thick; a mandoline will make a quick work of preparing the vegetables. This salad is best served within 1 hour of being dressed.

2 small cucumbers, peeled,halved lengthwise,seeded, and sliced thin

2 1/2 tbsp white wine vinegar

1 tsp extra virgin olive oil

1 tsp sugar

3/4 tsp lemon juice

Salt and pepper

2 tbsp chopped pitted kalamata olives

1 small shallot, sliced thin

1/2 tsp minced fresh oregano

1 1/2 tbsp sliced almonds. toasted and chopped coarse

1.Line rimmed baking sheet with paper towels  and evenly spread cucumber slices on sheet. Refrigerate while preparing dressing.

2. Bring vinegar to simmer in small saucepan over medium-low heat; continue to simmer until reduced to 1 tbsp, 3 to 5 minutes. Transfer to large bowl and let cool completely, about 5 minutes. Whisk in oil,sugar,lemon juice, 1/2 tsp salt, and pinch pepper until well combined.

3. Add olives, shallot, oregano, and cucumbers to bowl with dressing and toss to combine. Let set for 5 minutes, then toss to redistribute dressing. Season with salt and pepper to taste, sprinkle with almonds, and serve

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Mar 24 2016

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2

ACTIVE: 45 min–TOTAL: 4 hr–SERVES 6-8

 

1 4-5 pound piece corned beef brisket (spice packet discarded)

2 tsp allspice berries

1 tsp black peppercorns

5 bay leaves

8 sprigs thyme

5 cloves garlic, crushed

2  12 ounce bottles hard cider

1/2 cup Irish whiskey (or use low sodium chicken broth)

3 tbsp brown mustard

3 tbsp packed light brown sugar

2 tbsp honey

2 tbsp prepared horseradish

1 medium rutabaga-peeled and cut into 1-inch chunks

2 leeks (white and light green parts only), halved lengthwise, cut into 1/2-inch pieces and well rinsed

Chopped fresh parsley,for topping

  1. Preheat the oven to 325*. Trim the fat cap on the corned beef to about 1/4 inch thick, then rinse the corned beef. Place in a large Dutch oven and cover with water by 1 inch. Bring to a boil, then turn off the heat and skim off any foam from the top. Transfer the beef to a plate, discard the water and wipe out the pot. Combine the allspice, peppercorns, bay leaves, thyme and garlic on a large square of cheesecloth. Gather the edges to make a bundle,tie with kitchen twine and set aside.
  2. return the beef to the pot. Add the cheesecloth bundle,cider,whiskey and 4 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Cover, transfer to the oven and bake 1  1/2 hours. Remove the pot from the oven and flip the beef; cover and continue baking until tender, about 1  1/2 more hours.
  3. Line a rimmed baking sheet with parchment paper. Transfer the pot to the stovetop and increase the oven temperature to 400″.Remove the beef  from the liquid and place on the prepared baking sheet, fat side up; reserve the pot of liquid.
  4. Whisk the mustard, brown sugar, honey and horseradish in a bowl. Brush 1/4 cup of the mustard glaze on the corned beef. Return to the oven and bake until the glaze is lightly browned and sticky, about 15 minutes. Brush with the remaining glaze and bake 15 more minutes. Remove from the oven and let rest 10 minutes.
  5. Meanwhile, bring the liquid in the pot to a boil. Add the rutabaga and reduce the heat so the liquid simmers; cook until the rutabaga is very tender, about 20 minutes, adding the leeks halfway through. Transfer the vegetables to a platter using a slotted spoon. Slice the corned beef and arrange on the platter; sprinkle the vegetables with parsley.

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Mar 2 2016

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12771497_1017241775008966_8665074283946624719_o

MAKES 10-12 SERVINGS

PREP TIME:10 MIN

COOK TIME: 28-30 MIN

  • 3  1/4 cup sugar
  • 2  1/2 cup cake flour
  • 1  1/4 cup coca powder
  • 2  1/4 tsp baking powder
  • 2  1/4 tsp baking soda
  • 3 large eggs
  • 1  1/2 cup buttermilk
  • 2 tbsp white vinegar
  • 3/4 cup oil
  • 2 tsp vanilla
  • 1  1/4 cup hot water

FILLING

  • 1 lb cream cheese
  • 3 cups peanut butter
  • 2 cups confectioner’s sugar
  • 2 tsps vanilla extract
  • 1 cup heavy cream
  1. Preheat the oven to 325*F and grease two 10 inch pan with cooking spray, followed with 10-inch round piece of parchment paper, then spray again.
  2. Mix all of the dry ingredients in a stand mixer with a whip attachment and add all liquid except the hot water.
  3. Mix well, scraping the bowl and adding the hot water slowly.
  4. Pour the batter evenly between the tins and bake for 28-30 minutes until a knife inserted into the center of the cake comes out clean.
  5. To make the filling: In the bowl of a stand mixer with paddle attachment, cream the peanut butter and cream cheese with the sugar until smooth. Add the vanilla and the heavy cream until combined.
  6. Let the cake cool before removing from the pan. Spread  half of the filling on one of the cakes and sandwich together. Use the remaining filling to frost the top of the cake.
  7. Store in an airtight container in the refrigerator.

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Jan 26 2016

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1


ACTIVE: 30 min/ TOTAL: 1 hr 20 min/ SERVES 4

FOR THE TURNOVERS

2 tbsp unsalted butter

1/2 onion,chopped

1 stalk celery,chopped

Kosher salt and freshly ground pepper

2 cloves garlic,minced

2 tsp dried thyme

1 tbsp all purpose flour, plus more for dusting

1/2 cup white wine

1 cup chicken stock

1 tsp dijon mustard

1/2 cup frozen peas

1  1/2 cups cubed or shredded cooked chicken

1 sheet frozen puff pastry, thawed

1 large egg

FOR THE SALAD

1 clove garlic, halved

1 tsp dijon mustard

1 tbsp balsamic vinegar

Small splash of soy sauce

Kosher salt and freshly ground pepper

3 tbsp olive oil

6 cups mixed greens ( the darker the better; not iceberg)

  1. Make the turnovers: Preheat the oven to 375*. Melt the butter in a large saute pan over medium heat. Add the onion, carrot and celery, season with salt and pepper to taste, and cook until carrot softens, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium high and deglaze the pan wiht the wine. Whisk in the stock and dijon mustard. Add the peas and chicken and cook at a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.
  2. On a floured surface, unfold the puff pastry and cut into 4 square (cut once horizontally and once vertically). Gently roll out the square, increasing the size of the square by about 20 percent. Place on a baking sheet and spoon the chicken mixture in the center.F old the squares in half diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the tops to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.
  3. Meanwhile make the salad: Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for another use. Put the mustard in the bowl and whisk in the vinegar and soy sauce (a French secret!) vigorously for about 10 seconds to get a creamy consiistency. Season with salt and pepper. Drizzle in the olive oil as slowly as possible with one hand while whisking as quickly as possible with the other hand to emulsify. Lay the salad greens on top of the dressing and toss just before serving Serve with the turnovers.

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Dec 8 2015

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12363186_971848739548270_4820480237577092579_o

Prep 30 minutes Bake 16 minutes Makes 30 appetizers

  • Nonstick butter flavor cooking spray
  • 15 sheets frozen phyllo dough, thawed
  • 1 box (10 ounce) frozen chopped spinach,thawed and well drained
  • 1 container  (4-ounce) crumbled feta cheese
  • 1/4 cup pitted kalamata olives, chopped
  • 1 egg
  • 1/4 cup plain yogurt
  • 1 tbsp Greek seasoning, McCormick
  • 2 tsp lemon juice
  1. Preheat oven to 350* F. Spray 30 minute cups with cooking spray, set aside.
  2. Unroll phyllo dough. Lay one sheet of phyllo dough on a flat surface, (Keep remaining phyllo covered with a clean dish towel as you work) Spray an even layer of cooking spray over an entire sheet and top with another phyllo sheet. Continue with 4 more phyllo sheets to make a six layer stack. With a sharp knife, cut phyllo stack into 12 squares. Press each phyllo square into a muffin cup. Repeat with another six sheets of the phyllo. Halve the remaining three phyllo sheets crosswise. Use halved sheets to make another phyllo stack, cut this stack into six squares and press each into a muffin cup.
  3. Bake for 8 to 10 minutes. Remove and set aside.
  4. In a large bowl, combine spinach, feta cheese, olives, egg, yogurt, Greek seasoning, and lemon juice until well mixed. Spoon about 1 tbsp spinach mixture into each phyllo cup. Bake for 8 to 10 minutes more or until heated through. Serve immediately.

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Dec 8 2015

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12339182_971848732881604_3692989029464126540_o

Prep 20 minutes–Bake 12 minutes– Makes 48 servings

PIGS

  • Nonstick cooking spray
  • 2 cans (8 ounces each) refrigerated crescent dinner rolls,Pillsbury
  • 10 slices sharp cheddar cheese slices
  • 1 package (14 ounce) Li’l beef smokies, Hillshire Farm

DIPPING SAUCE

  • 1/2 cup Dijon mustard
  • 1/4 cup mayonnaise
  • 2 tbsp honey
  1. Preheat oven to 375*. Lightly spray two baking sheets with cooking spray; set aside.
  2. For the pigs, unroll both cans of the dough and separate into 16 triangles total. Cut each triangle into three smaller triangles. Cut each slice of cheese into five pieces about 1/2 inch wide.
  3. Place a piece of cheese on each triangle, then a sausage on the widest side of each triangle. Fold narrow point of dough over each sausage. Place, point side down, on prepared baking sheets.*
  4. Bake for 12 to 15 minutes or until golden, rotating the baking sheets halfway through baking. Remove immediately from baking sheets.
  5. For the dipping sauce, in a medium bowl, stir together mustard, mayonnaise and honey. Serve pigs warm with dipping sauce.
  6. NOTE: If desired, before baking brush each roll lightly with ketchup and sprinkle with poppy seeds. Or brush lightly with Dijon mustard and sprinkle with sesame seeds.

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