CulinaryConstruct

Chili Braised Chuck

2012-03-04T08:00:00.003-08:00

2 pounds chuck roast, cut into 1-inch pieces
Vegetable oil
3 tablespoons chili powder
1 tablespoon cumin
1 tablespoon oregano
2 teaspoons paprika
2 teaspoons salt
1 teaspoon fresh cracked pepper
1 teaspoon onion powder
1 teaspoon cayenne (less for mild, more for hot)
3 cloves garlic, smashed
1 point crushed tomatoes
1/2 yellow onion, diced
1/2 red pepper, diced
Any combination of your favorite chili peppers (such as Anaheim, red, jalapeno, poblano), diced
Juice from 1/2 lime
1/4 cup parsley or cilantro, chopped

Brown meat over medium high heat in vegetable oil. Add seasonings during final 2 minutes of browning. Add crushed tomatoes, cover, and heat in 300 degree oven for 2 to 3 hours, or until meat is tender. Shred if desired.

Saute onion and peppers over medium heat in vegetable oil until tender. Stir into meat. Cook uncovered in 300 degree oven additional 15 minutes. Stir in lime juice.

Garnish with avocado, salsa, cilantro, cheese, and sour cream.

Arugula-Fennel-Orange Salad

2012-02-28T06:44:00.000-08:00

Serves 2

For the salad:
4 cups arugula, chopped
1 fennel bulb, sliced very thin and a few fronds reserved
1 seedless orange, sectioned
7 red radishes, sliced thin
2 tablespoons chiffonade of fresh tarragon

For the vinaigrette:
1 tablespoon fresh squeezed lemon juice
1 tablespoon fresh squeezed orange juice
1 tablespoon Saucy Mama Tarragon Lemon Mustard
2 teaspoon shallot, finely minced
1 teaspoon honey
1 1/2 tablespoons olive oil
Salt and pepper

Whisk together lemon, orange, mustard, shallot, and honey. Slowly whisk in olive oil until vinaigrette is emulsified. Season with salt and pepper.

Toss salad ingredients together and dress with the vinaigrette; serve immediately.

Tarragon Citrus Mustard Halibut

2012-02-28T06:28:00.000-08:00

Serves 2

2 tablespoons fresh squeezed orange juice
1 tablespoon Saucy Mama Tarragon Lemon Mustard
Zest from 1 orange
1/2 teaspoon fresh cracked pepper
2 (5 - 6 ounce) halibut fillets

Mix together orange juice, mustard, zest, and pepper. Set aside 2 teaspoons of the marinade. Combine remaining marinade and halibut in shallow dish and refrigerate 1 hour.

Preheat grill pan over high heat; coat with cooking spray or vegetable oil. Place fish on grill until flaky but not overcooked; about 4 minutes each side. Brush top with reserved marinade during final 2 minutes cooking.

Serve with Arugula-Fennel-Orange Salad dressed with Saucy Mama Tarragon Citrus Mustard Vinaigrette. Garnish with fresh tarragon and fennel root fronds.

Note: the marinade is fantastic on chicken and pork, as well as fish.

Hush Puppies

2012-02-23T05:17:00.000-08:00

1/2 cup coarse yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1 tablespoon dried minced onion, reconstituted in a bit of water
2 teaspoons baking powder
1 teaspoon cayenne pepper
1 teaspoon salt
1 egg yolk
1/2 cup buttermilk
2 tablespoons melted butter

Whisk together dry ingredients. Combine yolk, milk, and butter and add to dry; stir until mixed. Refrigerate at least one hour.

Heat 2 inches of peanut oil in large saucepan; heat to 350. Drop batter by tablespoons into hot oil about 6 at a time. Turn them occasionally to brown all sides; fry 3 minutes to golden brown. Remove with slotted spoon to paper towels; season with salt.

Artichoke-Olive Dip

2012-02-21T05:43:00.000-08:00

1/3 cup sour cream
1/3 cup mayonnaise
1/3 cup Greek-style yoghurt
1/2 cup mozzarella or provolone, shredded
1/4 cup Parmesan, shredded
15 ounce can artichoke hearts, chopped coarsely
1/4 cup Kalamata olives, chopped
1/4 cup roasted red pepper, chopped
3 to 5 pepperocini, chopped
Paprika, dry mustard

Combine well sour cream, maynnaise, yoghurt, and cheeses; add artichoke, olives, pepper, and pepperocini. Place in buttered large casserole or smaller single-serve custard cups. Dust with paprika and mustard. Bake in preheated 350 degree oven 20 to 25 minutes or until bubbly and golden.

Serve with pita chips or bread.

Oyster Mushroom-Ham and Arugula Pizza

2012-02-14T05:32:00.000-08:00

Whole wheat pizza dough (Recipe here makes 2 9-inch crusts)
3 1/2 ounces oyster mushrooms, chopped
1 tablespoon each olive oil and butter, plus oil to drizzle
3 green onions, chopped
3 ounces ham or bacon, cooked and diced
3 garlic cloves, smashed
1/2 cup shredded provolone and mozzarella
2 cup arugula
3 radishes, sliced
1/4 cup shredded Parmigiano-Reggiano
Nutmeg, salt, and pepper
Balsamic vinegar

Saute mushrooms in olive oil and butter over medium high heat. Season with salt and pepper and cook until mushrooms release their liquid, about 5 minutes. Add onions, ham, and garlic and cook additional 2 minutes. Remove from heat.

Roll out half of pizza dough to very thin 9 inch crust. Cover crust with provolone and mozzarella. Drizzle a few tablespoons of olive oil over cheese. Bake in preheated 400 degree oven until crust is starting to crisp and cheese is melted and golden. Spread mushroom mixture evenly over the cheese and return pizza to oven for additional 10 - 15 minutes.

Toss arugula, radishes, and parm in a few tablespoons of balsamic vinegar. Season well with pepper. Top hot pizza with salad and serve immediately.

Banana Flip Cake

2012-02-13T05:31:00.000-08:00

1 1/3 cups all-purpose flour
1 1/4 teaspoon baking powder
Pinch of salt
5 tablespoons butter, softened
3/4 cup sugar
1 teaspoon vanilla
1 teaspoon banana extract
1 egg
6 ounces milk

Sift together flour, baking powder, and salt. Set aside.

Beat butter for about 30 seconds. Add sugar, vanilla, extract, and egg and beat one minute.

Continue beating and add dry ingredients and milk alternately in batches. Spread batter in buttered and floured bread pan. Bake in preheated 375 degree oven for 30 to 35 minutes or until inserted knife comes out clean.

Cool on rack 10 minutes, then remove from pan. Serve with banana cream and nutmeg.

Banana Cream
1 cup whipping cream
1/3 cup corn syrup
1 banana
1 teaspoon vanilla
powdered sugar

Whip cream to stiff peaks.

In blender puree corn syrup and banana together.

Combine cream, puree, and vanilla. Sweeten to taste with powdered sugar.

Chipotle Pulled Pork and Noodle Lettuce Wraps

2012-02-10T06:45:00.000-08:00

4 - 6 servings

2 pounds pork roast
1 envelope Lunds and Byerly's Caramelized Onion and Roasted Garlic Dip Mix
(or whatever spices and seasonings you have on hand)
1/4 cup water
1/2 to 1 cup (more if you like it wet, less if you like it dry) of your favorite chipotle barbecue sauce
2 or 3 - 8 ounce packages Shirataki noodles; rinsed, cooked, and dried
Radish Pepper Relish Salad
1 head Bibb lettuce; washed, dried, and leaves separated

Cook pork, dip mix, and water in Crockpot on low about 12 hours. Shred pork and combine with defatted Crockpot liquid. Stir in barbecue sauce.

Place pork, noodles, and salad on individual lettuce leaves. Garnish with cashews or crispy Chinese noodles if desired. Wrap to form rolled sandwich.

Radish Pepper Relish Salad

2012-02-10T05:51:00.000-08:00

Chop a handful of each of the following ingredients:
Red radishes
A variety of hot and sweet peppers
Cilantro
Green onions
Cucumber
Red onion
Avocado

Toss with lime juice, salt and pepper.

Bacon Cheddar Breakfast Muffins

2012-02-05T12:09:00.000-08:00

Makes 6 large muffins

7 ounces all-purpose flour (just under 1 cup)
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon each nutmeg and black pepper
1/3 cup shredded cheddar cheese
1/3 cup crisp cooked bacon, chopped (about 3 - 4 strips)
1 egg
2 tablespoons bacon fat, melted
3 ounces half and half

Sift together flour, sugar, baking powder, salt, and spices; toss in cheddar and bacon.

Whisk together egg, bacon fat, and half and half.

Add wet ingredients to dry and blend quickly until very lumpy dough just begins to form. Divide evenly into 6 large muffin cups (generously prepared with butter). Bake in preheated 400 degree oven about 25 minutes.

Big Apple Meatballs

2012-02-02T05:16:00.000-08:00

Makes about 52 balls

1 tart apple, grated (about 1 cup)
1 medium onion, grated (about ¾ cup)
3 ounces cream cheese, softened
2 eggs
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 garlic clove, minced
1 ½ teaspoons salt
1 teaspoon Worcestershire
Nutmeg, pepper to taste
½ cup dried bread crumbs
1 pound 85% lean ground beef
1 pound ground pork

Combine apple, onion, cheese, eggs, mustard, vinegar, garlic, and seasonings until well blended. Add crumbs. Mix in meat until uniform. Shape 1 ½ inch balls (about 2 tablespoons).

In batches, fry balls in butter and vegetable oil over medium high heat until well seared, and then place balls in roasting pan. Bake in preheated 350 degree oven for 20 minutes. Add 2 cups barbecue sauce and continue baking an additional 20 minutes.

Sweet Potato Chipotle Beef Hash

2012-01-31T05:55:00.000-08:00

2 pounds chuck, cubed
1/3 cup dry rub (chipotle chili powder, cumin, garlic, Mexican oregano, brown sugar)
Vegetable oil for frying
2 large sweet potatoes, peeled and chopped
1 red pepper, chopped
1/2 green pepper, chopped
1/2 red onion, chopped
3 chili peppers, diced
1 clove garlic, minced

Toss meat in dry rub; in batches sear cubes on all sides in vegetable oil over medium high heat. Place cubes in roasting pan, add about 1/3 cup water, cover tightly and cook in preheated 300 degree oven until tender, about 2 1/2 hours. Shred and set aside.

Saute vegetables over medium high heat in vegetable oil until tender and beginning to caramelize; add garlic during final few minutes. Season with salt and pepper. Toss beef into mixture.

Serve in tortillas with cheese, salsa, cilantro and avocado. Add an egg for breakfast.

Cincinnati Chili

2012-01-26T05:20:00.000-08:00

1 tablespoon vegetable oil
1 medium white onion, chopped
1 pound ground beef (85% lean)
1 clove garlic, minced
3 chipotle peppers in adobo sauce (from can), chopped
2 tablespoons chili powder
1 tablespoon unsweetened cocoa
2 teaspoons brown sugar
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon allspice
¼ to ½ teaspoon cayenne
15 ounce can tomato sauce
8 ounces chicken broth
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
Salt and pepper to taste

Sweat onions in oil until soft and translucent, about 5 minutes. Turn up heat to medium and add salt, pepper, beef, garlic, and chipotles; use spoon to break up beef. Add remaining dry ingredients and cook while stirring until spices become fragrant, about 3 minutes. Add wet ingredients and stir to combine well. Bring to simmer and cook uncovered 15 to 20 minutes.

Serve over spaghetti noodles and garnish with cheddar cheese, onion, kidney beans.

Cara Cara Maple Vinaigrette

2012-01-25T05:40:00.000-08:00

Zest and juice from Cara Cara orange (about 1/4 cup juice)
3 tablespoons maple syrup
2 tablespoons lemon juice
1 small shallot, diced (about 2 tablespoons)
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon cracked pepper
1/2 cup olive oil

Shake all ingredients together until maple and mustard are well blended. If dressing is too thick, add a few tablespoons of apple cider vinegar or water until it becomes a good consistency.

Four Cs Cookies

2012-01-24T05:21:00.000-08:00

Makes 20

1 stick butter
1/4 cup sugar
1/2 teaspoon vanilla
1 cup flour
1/4 teaspoon baking soda
pinch of salt
1/3 cup craisins
1/3 cup white chocolate chips
1/3 cup coconut flakes
1/3 cup cashews

Cream together butter, sugar, and vanilla. Add flour, baking soda, and salt; stir until dough forms. Add remaining ingredients.

Roll tablespoon-sized balls and place on ungreased baking sheet. Bake in preheated 325 degree oven 10 to 14 minutes, or until edges are just crisping and turning golden brown. Carefully remove from sheet and cool on flat surface. Cookies will be quite fragile until cool.

Rustic Lemon Bars

2012-01-22T11:08:00.000-08:00

Makes 20 bars

Crust:
1 cup flour
1/4 cup powdered sugar
1/2 cup melted butter

Combine ingredients well and spread in buttered 8x8 pan. Bake in preheated 350 degree oven about 20 minutes or until crust is firm and beginning to brown.

Lemon Curd Topping:
1 cup brown sugar
2 eggs plus 1 yolk
zest from 2 lemons
Juice from 1 lemon
1/2 cup flaked coconut
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt

Whisk together ingredients. Pour over hot crust and return pan to oven. Bake additional 20 to 25 minutes, or until knife comes out clean.

Cool. Cut into squares. Garnish with powdered sugar and lemon zest.

Pretzel Bread Sticks

2012-01-20T08:22:00.000-08:00

Makes 12 - 181 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon honey
2 teaspoons salt
1 package yeast

4 1/2 cups all-purpose flour

2 ounces butter, room temp

Vegetable oil

10 cups water

2/3 cup baking soda

2 large egg yolks beaten with a tablespoon or two water

Coarse salt

Combine water, honey, and salt in large bowl of a stand mixer and sprinkle yeast on top. Let sit for 5 minutes until the mixture begins to foam. Add the flour and butter and use the dough hook to mix on low until well combined. Change to medium speed and knead additional 4 to 5 minutes. Dough will become smooth and pull away from the sides of the bowl. Remove the dough and place in clean well-oiled bowl. Cover with plastic wrap and a towel. Let rise until double, 1 to 2 hours.

Preheat the oven to 450 degrees. Line 2 baking sheets with parchment paper or butter well. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in a large stock pot.

Turn the dough out onto a slightly oiled work surface and divide into 12 large or 18 smaller pieces. Roll out each piece of dough into a rope, more oblong than skinny (8 inches for large pieces, 5 for small).

In small batches place the pretzel sticks into the boiling water for 30 seconds. Remove them from the water using a spider, and place on paper towels. Place sticks on baking sheets about an inch apart. Brush tops with the yolk-water mixture and sprinkle with coarse salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Serve with mustard or a cheese sauce (start with abéchamel and add your favorite grated cheese).

Based on an Alton Brown soft pretzel recipe.

Swedish Tabouli

2012-01-17T05:37:00.000-08:00

2 cups whole yellow peas, cooked*
1/2 cup strained yoghurt
Good handful chopped fresh dill
Juice and zest from one lemon
1 cucumber, chopped
7 cherry tomatoes, quartered
5 radishes, chopped
1/4 cup red onion, diced
2 tablespoons Dijon mustard
1 teaspoon sugar
Salt and pepper

Stir together yoghurt, dill, lemon juice and zest, mustard, sugar; season to taste with salt and pepper. Toss with peas, cucumber, tomatoes, radishes, and onion.

*Soak dried peas overnight; strain. Add peas to pot of water flavored heavily with cloves, ginger, garlic, mustard, allspice, thyme, salt, and pepper. Cook for 2 to 2 1/2 hours, or until peas are just tender. Remove peas from water.

Lemon Melting Moments

2012-01-16T15:05:00.000-08:00

Makes about 24 cookies

1 cup butter
1/3 cup powdered sugar
Zest from 2 lemons
1 cup flour
2/3 cup corn starch

Mix together butter, sugar, and zest. Add flour and corn starch until dough forms. Roll teaspoon-sized balls and place on ungreased baking sheet. Bake in preheated 325 degree oven 12 to 14 minutes. Cookies should remain pale and not brown.

Cool and frost with powdered sugar and lemon juice glaze.

Jalapeno Jelly Glazed Bacon

2012-01-08T14:16:00.000-08:00

12 strips bacon
1/3 cup jalapeno jelly, heated on medium low heat until it just becomes syrup

Cook bacon over rack in 350 degree oven until almost crisp, about 15 minutes. Flip strips and brush about half the jelly over each piece. Return to oven for 5 minutes. Flip bacon again and brush remaining jelly over strips. Return to oven final 5 minutes or until bacon is crisp and jelly has melted into it.

Bacon Wrapped Roasted Radishes

2012-01-03T05:25:00.000-08:00

12 radishes
6 slices bacon, halved
Barbecue sauce
12 toothpicks or 3 bamboo skewers

Put bacon strips on wire rack over cake pan; bake in preheated 400 degree oven until just starts to brown, about 10 to 15 minutes. Wrap each radish with bacon strip and secure with skewer. Brush all sides with barbecue sauce. Return to oven and bake until bacon is crisp and radishes are soft; additional 15 minutes.

Chocolate Biscuits

2011-12-31T13:37:00.000-08:00

Makes 4 dozen

1 3/4 cup all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
11 tablespoons butter
2 tablespoons vegetable oil
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon salt
Pearl sugar and Pop Rocks

Sift together flour, cocoa, and baking powder.

Use paddle attachment on standup mixer to beat butter, oil, and sugar until light and fluffy; add egg, vanilla, and salt and continue beating until smooth. Hand beat sifted flour into mixture until well incorporated. Chill 30 minutes.

Roll teaspoon-sized balls and place on greased baking sheet; flatten with bottom of glass and top each cookie with a bit of pearl sugar and pop rocks. Bake in preheated 350 degree oven 5 to 7 minutes. Cool on rack.

Recipe based on Anne's Chocolate Biscuits recipe from Cindy Pawleyn's Big Small Bites.

Turkey Curry

2011-12-31T07:12:00.000-08:00

Serves 6

Olive oil
1 small white or yellow onion, chopped
1 red pepper, chopped
1 thumb-sized bit of ginger, grated
2 garlic cloves, minced
1 tablespoon red chili paste
2 tablespoons sweet curry powder (I used Penzey's)
2 cups chicken broth
1 - 14 ounce can coconut milk
3 to 4 cups cooked turkey, shredded
1 teaspoon cayenne

Heat large pan over medium high and add a tablespoon or two of oil. Saute onion, pepper, and ginger until vegetables are soft, about 4 minutes. Season with salt and pepper. Add garlic, paste, and powder; cook additional 3 minutes. Add chicken broth and bring to simmer; reduce about 15 minutes or until slightly thickened. Add coconut milk and continue simmering additional 10 minutes. Add turkey and heat thoroughly. Add cayenne and adjust seasonings.

Serve over white rice with cilantro, jalapeno, lime, chutney, avocado, tzaziki, and naan.

Figgy Quinoa Pudding

2011-12-28T08:57:00.000-08:00

Makes 6 generous servings

14 ounce can coconut milk
3/4 cup quick cook quinoa
1 tablespoon honey
1 teaspoon vanilla extract (or one split pod)
1/2 teaspoon cinnamon
1/2 cup dried figs, quartered (about 12 Mission)
Nutmeg
Coconut or soy milk and berries, or lime zest and juice and coconut flakes for garnish

Bring milk, quinoa, honey, vanilla, cinnamon, and figs to boil in medium saucepan. Cover and reduce heat to simmer. Cook until quinoa is tender and has soaked up coconut milk; about 15 to 20 minutes. Serve warm with nutmeg and garnish.

Almond Danish

2011-12-26T07:31:00.000-08:00

Crust:
1 cup all-purpose flour
1/2 cup cold butter, divided into quartered tablespoons
2 tablespoons icy water

Place 1 cup flour in medium bowl. Cut in butter, using pastry blender, until coarse crumbs form. Sprinkle water over mixture; toss with fork. Form into ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet. Set aside in fridge.

Puff:
1/2 cup butter
1 cup water or milk
1 teaspoon almond extract
1 cup all-purpose flour
3 - 4 large eggs

Heat butter and water or milk to rolling boil in large saucepan; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously until mixture forms a ball (about 1 minute). Add eggs one at a time and beat with wooden spoon until smooth. Spread half of the topping over each pastry rectangle.

Bake about 1 hour in preheated 350 oven until topping is crisp and golden. Cool on rack.

Glaze:
1 1/2 cups powdered sugar
2 tablespoons softened butter
1 teaspoon almond extract
1/2 teaspoon vanilla
1 to 2 tablespoons warm milk or water
Slivered almonds

Combine all ingredients except almond in mixing bowl; whisk until smooth. Spread over pastry; top with almonds.

Based on Betty Crocker Danish Puff recipe.

Pepparkaka

2011-12-22T05:42:00.000-08:00

3 3/4 cups flour

3 tsp ground cloves

3 1/2 teaspoons ground cinnamon

2 1/2 teaspoons ground ginger

1 teaspoon cayenne pepper (optional but good!)

1 1/4 teaspoon baking soda

11 tablespoons butter, softened

1 cup dark brown sugar

1/4 cup molasses

1/4 cup dark corn syrup

1/2 cup heavy cream

Sift together flour, cloves, cinnamon, ginger, cayenne, and baking soda; set aside. In another large bowl, beat together the butter, sugar, molasses, and syrup until mixture is pale and fluffy (1-2 minutes using stand-up or hand held mixer). Add reserved spice mixture and heavy cream in 3 alternating batches, beginning and ending with spice mix, until the dough just combines. Divide dough in half and shape each half into flat disk. Wrap disks in plastic wrap; refrigerate at least one hour.

Heat oven to 350 degrees. Unwrap 1 disk and place on floured work surface. Use rolling pin to roll dough into 1/8" thickness. Cut out cookies using cutters of choice and place 2" apart on parchment paper-lined baking sheets. Repeat with remaining dough, re-rolling scrapes (I usually keep scrapes in separate bowl and refrigerate at least 20 minutes. I work slowly in batches in order to get the best results.). Bake cookies, 1 sheet at a time, until browned and set, about 12 minutes. Cool on rack.

Frost with your favorite icing. I like to make a simple confectioners' sugar glaze that is mixed with a bit of almond extract and juice from an orange or lemon.

Eggnog Balls

2011-12-21T05:22:00.000-08:00

1 cup white chocolate chips (about 6 ounces)

1 - 5 ounce can condensed milk

1/2 cup Kraken rum

1 - 11 ounce Nilla Wafers

1 1/2 cup almonds

Fresh ground nutmeg and cloves

Powdered sugar

Melt chips and milk together in mixing bowl set over simmering water; stir constantly until smooth. Remove from heat. Whisk in rum. Process wafers and almonds until crumbed; add to liquid ingredients. Flavor with nutmeg and cloves and blend well.

Make balls using one tablespoon of mixture; roll balls in sugar to coat evenly. Cover and refrigerate at least overnight and up to 1 week.

Pumpkin Parmigiano Pasta

2011-12-19T05:22:00.000-08:00

2 tablespoons butter
1/3 cup half and half
1 cup prepared pumpkin
2 tablespoons maple syrup
1 cup Parmagiano, shredded
Fresh cracked pepper and nutmeg
Cayenne and cloves

Melt butter over medium heat; add half and half, pumpkin, and maple. Bring mixture to a simmer and allow to cook about 2 minutes. Remove from heat, stir in cheese and spices. Serve over pasta.

Roasted Artichoke Hearts with Mushrooms, Peppers, and Olives

2011-12-15T05:30:00.000-08:00

Makes 4 cups

1 - 14 ounce can artichoke hearts, drained (halve or quarter if large)
1 - 8 ounce package baby portabella mushrooms, cleaned and quartered
1 cup cherry tomatoes, halved
1 red pepper, cut into 1-inch pieces
½ red onion, cut into 1-inch pieces
½ cup brined olives (about 25 Kalamata or 35 Nicoise), drained
2 to 3 sprigs rosemary or thyme
3 tablespoons olive oil
Salt and pepper to taste

Pat wet ingredients dry with a paper towel. Toss all ingredients with olive oil in large mixing bowl. Spread vegetables in an even single layer in large roasting pan. Bake in preheated 350 degree oven for 1 hour; stir gently every 20 minutes so that vegetables caramelize evenly and don’t stick to the sheet.

For a complete meal, flank the vegetables with poached eggs and turkey sausage links. Spoon the roasted blend over baked potatoes, pasta, or crostini, or add baby potatoes and skinny strips of parsnip to the mix before roasting. These vegetables are also great pizza.

Quick Tomato Soup

2011-12-14T06:08:00.000-08:00

Heat a tablespoon of tomato paste and a bit of garlic in olive oil over medium low heat for about 30 seconds. Add a 14.5 ounce can of diced or crushed tomatoes. Bring to a simmer. Add 2 cups of chicken broth. Put the whole thing through the blender. Taste. Add a bit of sugar, pepper, basil, etc. Serve with grilled three-cheese sandwiches toasted in equal parts butter and olive oil.

Lussekatter

2011-12-13T05:26:00.000-08:00

Lussekatter
2 cups milk, heated to just under 110 degrees
1 teaspoon vanilla
1 package active dry yeast
½ cup sugar
2 tablespoons brandy
1 teaspoon powdered saffron
Zest from 2 tangerines
4 ½ to 5 ½ cups all-purpose flour
1 teaspoon ground cardamom
1 teaspoon salt
¼ cup dried cranberries chopped fine plus 24 whole
Powdered sugar and juice squeezed from tangerines

Combine milk, vanilla, yeast, and a pinch of the sugar in a small bowl and let sit for 10 minutes.
In another small bowl combine brandy, 1 teaspoon of the sugar, saffron, and zest; stir to
dissolve.

In a large bowl, whisk together 4 cups of flour, remaining sugar, cardamom, and salt. Make
a well in the center and pour in the milk-yeast mixture and saffron brandy. Stir to form soft
dough, gradually adding more flour as necessary.

Turn the dough out onto a floured surface and knead until the dough is smooth and elastic,
about 10 minutes. Knead in the chopped cranberries.

Shape the dough into a ball; place in large oiled bowl, turning to coat, and cover with a kitchen
towel. Let rise until doubled; about 2 hours.

Gently fold dough and divide into 12 equal pieces. Shape each piece into an S and place the
rolls 2 inches apart on a greased baking sheet. Push whole cranberry into each crease of
the “S.” Cover with a kitchen towel and let rise until almost doubled; about 1 hour.

Bake the rolls in preheated 375 degree oven for 30 minutes, or until each roll sounds hollow
when tapped. Cool on rack then brush with glaze of powdered sugar and tangerine juice.

Mediterranean Guacamole

2011-12-12T05:49:00.000-08:00

2 avocados
1/2 cup Kalamata olives, pitted and halved
1/2 cup cherry tomatoes, diced
1/4 cup red pepper, diced
3 pepperoncini, diced
1 garlic clove, minced
3 tablespoons pepperoncini "juice"
Salt and pepper to taste

Smash avocados with a potato masher. Fold in remaining ingredients. Season with salt and pepper.

Serve with pita chips or on crostini.

Spicy Pumpkin Gingerbread

2011-12-07T05:06:00.000-08:00

1 stick butter, room temperature
3/4 cup brown sugar
2 eggs
2 tablespoons apple cider vinegar
1 1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup sour cream
1 cup prepared pumpkin
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup whole fresh cranberries
1 teaspoon Sriracha

1. Beat butter, sugar, eggs, and vinegar. Sift together flour, salt, and baking soda; add flour mixture to butter-sugar-eggs.

2. Combine sour cream, pumpkin, ginger, cinnamon, vanilla, and hot sauce; add to batter and mix well. Stir in cranberries.

3. Spread batter in a buttered loaf pan. Bake in a 325 degree oven until inserted knife comes out clean, about 1 hour.

Gravlax Flatbread (Lefse Pizza)

2011-12-04T10:42:00.000-08:00

Gravlax Flatbread
Brush a generous amount of olive oil on each side of a lefse or flatbread round; bake in moderate oven (around 325 degrees) on both sides until just crisp but do not burn. Remove from oven and top with sour cream or creme fraiche, fresh dill and chives, gravlax, caviar, capers, pickled cucumbers and red onion.

Gremlins

2011-12-03T06:27:00.000-08:00

Makes 18 - 24

1/4 cup butter
1/2 cup marshmallows
12 ounces chocolate chips (about 2 cups)
3 cups chow mein noodles
1 cup peanuts
48 red hot candies

Melt butter, marshmallows, and chocolate over low heat; stirring constantly. Mix melted ingredients with noodles and peanuts in large bowl until well combined. Shape round cookies using a few tablespoons of the mixture for each cookies and place on parchment paper. Press two candies onto the top of each cookie (for eyes). Allow to cool and set about 2 hours; store in airtight container.

Ginger Bourbon Chocolate Chiffon Cake

2011-12-01T05:42:00.000-08:00

Preheat oven to 325.

Sift together then set aside:1 – 1/4 cup cake flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt

Beat until smooth:1/4 cup vegetable oil
3 egg yolks
3 ounces bourbon
2 tablespoons fresh grated ginger
2 teaspoons vanilla

Add flour to egg-oil mix and beat. Set aside.

In clean bowl beat 7 egg whites and 1/4 teaspoon cream of tartar. Add ¼ cup sugar as whites start to foam. Continue beating until whites are VERY stiff.

Gently fold whites into flour-egg-oil mix until well incorporated, but taking care to keep air from whites.

Pour batter into ungreased angelfood cake pan and bake ~1 hour. Turn cake upside down and cool completely.

Meanwhile, prepare syrup:
1/2 to 3/4 cup sugar
3/4 cup bourbon
2 tablespoons cocoa powder
2 teaspoons vanilla

Heat to simmer and stir until all sugar is dissolved. Reduce to 1 cup, about 5 minutes.

Pour half over cooled cake (poke holes in the cake with a chop stick to help it absorb). Once liquid is absorbed, remove cake from pan and place top side down on serving plate. Pour remaining syrup over cake.
Chocolate Ginger Ganache:
Melt together over medium low heat 2 2.3 ounce Ginger Crystallized in Dark Chocolate bars by Chocolove and several tablespoons coconut milk. Add more coconut milk if needed to make spreadable ganache. Spread over cooled cake.

Chorizo Stuffing

2011-11-30T05:24:00.000-08:00

Serves 4

1/2 white onion, diced
1 to 2 jalapenos, diced
1 link spicy Chorizo, chopped
1/4 cup whole cranberry sauce
2 to 3 cups dried cornbread crumbs or cubed
Several cups of chicken broth (add more for wet dressing, less for dry)
Zest and juice from one large tangerine or orange
A few sprigs of thyme
Butter

Melt a few teaspoons butter in large pan over medium heat; add onion, pepper, and sausage and cook until onions are translucent. Remove from heat and add remaining ingredients. Toss ingredients together until well combined; put into buttered casserole, dot with butter, and bake, covered, in preheated 350 degree oven for 30 minutes. Remove cover and continue cooking for additional 10 - 15 minutes.

Brandade

2011-11-20T07:58:00.000-08:00

Serves 12 generously

1 pound cod
1/2 to 1 cup Kosher salt
3 to 4 cups whole milk
Zest from two lemon
Fresh cracked pepper
Three sprigs thyme, plus more for garnish
1 small white onion, chopped
3 cloves garlic, smashed but not diced
1/2 teaspoon nutmeg plus more for garnish
1/4 teaspoon cayenne pepper
1/2 to 3/4 pound russet potatoes, peeled and chopped
1/2 to 3/4 pound Yukon Gold potatoes, peeled and chopped
2 eggs, beaten with 1 tablespoon milk or cream
1/3 cup extra virgin olive oil
Juice from half a lemon
1 lemon, seeded and cut into 12 pieces

Cover cod completely in salt and refrigerate 24 hours.

Remove cod from refrigerator and rinse very well with cold water. Pat dry with paper towels.

Add milk, lemon zest, pepper, thyme, onion, garlic, nutmeg, and cayenne to bread loaf pan. Heat in preheated 350 degree oven for 10 minutes. Add cod to milk and return to oven. Oven poach fish for 10 - 12 minutes or until flaky and tender.

While cod poaches, cook potatoes in unseasoned water until tender. Drain then push through ricer.

Remove cod from poaching liquid and cool. Remove any bones and skin; flake flesh as fine as possible.

Combine potatoes and cod; add eggs and mix well. Fold in olive oil and lemon juice.

Divide mixture evenly into 12 buttered ramekins. Garnish with thyme leaves and nutmeg. Bake at 325 for 20-30 minutes. Serve with lemon wedges and thin slices of toasted French bread.

Spicy Butter

2011-11-19T11:31:00.000-08:00

1 1/2 sticks butter
Juice and zest from half an orange
1 tablespoon brown sugar
1 teaspoon Sriracha
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves

Combine all ingredients until well incorporated.

Pumpkin Rolls

2011-11-19T11:21:00.000-08:00

Makes 32 rolls
1 stick butter, melted
1 cup prepared pumpkin
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
Zest from half an orange
1 cup sour cream
2 eggs
1 cup milk, warm to 110 degrees or lower
4 tablespoons brown sugar
1 package yeast
1 teaspoon salt
7 cups flour
Olive oil
Several tablespoons cream, for brushing on rolls before baking

Combine well butter, pumpkin, spices, zest, and sour cream in large mixing bowl.

In small bowl combine milk, sugar, and yeast. Allow to foam, about 5 minutes.

Add milk-yeast to pumpkin mixture. Stir in salt and 5-6 cups of the flour all at once. If using stand up mixer, use dough hook attachment and knead dough on slow speed. Gradually add additional flour until wet sticky dough forms. If kneading by hand, pour dough on to well floured board and knead in additional flour.

Shape dough into large ball and place in well oiled bowl. Turn dough so that it is completely covered in oil. Cover bowl with plastic wrap or towel. Set aside until doubled. Gently fold dough down, back into bowl. Cover surface of dough with plastic wrap and let rest at least 2 hours or up to 24 hours.

Divide dough into 4 batches, and on floured board cut each batch into 8 pieces. Shape each piece into round bun, tucking outside dough underneath the roll. Place on well-greased baking sheets. Cover and let rest 2 hours.

Brush top of each roll with cream. Bake in preheated 400 degree oven until rolls are golden, about 10-15 minutes. Serve warm with Spicy Butter.

Squash Parmesan Puree

2011-11-10T05:28:00.000-08:00

1 1/2 cups cubed butternut squash
1 1/2 cups chicken brother or water
1 white or yellow onion, chopped
1 yellow pepper, chopped
Olive oil
Salt and pepper
1 sprig of rosemary
1/4 cup cream
1/4 cup Parmesan cheese, shredded
Whole sage leaves, fried 30 second each side in olive oil
1/2 cup cubed squash, fried or roasted until tender

In large saute pan, saute onion and pepper in a tablespoon or two of olive oil until translucent and tender, about 5 minutes. Add squash, rosemary, and broth. Salt and pepper to taste. Bring to a simmer and cook until tender, about 20 - 30 minutes, adding additional broth or water to just cover squash if needed.

Puree mixture and return to pan on low heat. Add cream and cheese, stirring until cheese is melted. Serve garnished with sage and cubed squash.

Pumpkin Pie Pizza

2011-11-10T05:21:00.000-08:00

Dough ingredients

2/3 cup warm water

1 package of yeast

2 teaspoons honey (or sugar)

1 - 2/3 cups all-purpose flour

1 teaspoon salt

3 tablespoons olive oil

Instructions

In small mixing bowl stir together water, yeast, and honey; set aside until foamy.

In large mixing bowl whisk together flour and salt; add yeast mixture and 2 tablespoons of olive oil. Knead until soft dough forms, about five minutes. Dough will be quite wet and sticky. Shape into ball, coat with remaining olive oil, and set in clean bowl. Cover; rise to double, about an hour and a half.

Toppings

2 cups pumpkin (or squash), cubed to ¾ inch squares

2 tablespoons olive oil

2 sprigs rosemary

5 garlic cloves, skin removed

Salt and pepper

1 ½ cups provolone, shredded

¼ cup Asiago, shredded

1 tablespoon fresh rosemary

1 tablespoon fresh sage

Instructions

Toss pumpkin, garlic, rosemary sprigs, salt and pepper in 2 tablespoons of olive oil. Place in single layer on baking sheet then roast in a 375 degree oven for 20 minutes; stir at 10 minutes.

On a greased baking sheet, roll pizza dough into a 14 inch circle. Top evenly with pumpkin and remaining ingredients (tear or chiffonade the sage); drizzle with additional olive oil.

Bake in preheated 400 degree oven 15 to 20 minutes, or until cheese is melted and golden. Garnish whole sage leaves that are fried in olive oil for 30 seconds each side.

Apple Almond Spiced Rum Cake

2011-11-08T05:35:00.000-08:00

Cake Batter
1 box Duncan Hines Moist Deluxe Spice Cake Mix (18.25 ounces)
3 eggs
1 cup Apple Rum Sauce (recipe below)
1/2 cup Captain Morgan Spiced Rum
1/2 cup sliced almonds

Preheat oven to 325 degrees. Grease entire inside of bundt pan; dust with flour. Sprinkle nuts evenly on bottom of pan.

Combine cake mix, eggs, sauce, and rum. Mix well (about 2 minutes using hand mixer). Pour batter into prepared pan over nuts. Bake 40 - 50 minutes or until inserted toothpick comes out clean. Immediately pour hot glaze over cake and around the edges of the pan (glaze recipe below).

Cool on rack for 20 minutes. Remove cake from pan. Garnish with powdered sugar.

Glaze
1 cup sugar
1/2 cup rum
1/4 cup vegetable oil
1/4 cup butter

Bring ingredients to a boil; boil 1 - 2 minutes or until mixture foams.

Apple Rum Sauce
4 cups good cooking apples such as McIntosh, cored and chopped but do not remove skin
1/2 cup Captain Morgan Spiced Rum
1/4 cup brown sugar

Combine ingredients and place in casserole. Bake in 325 degree oven 2 hours, stirring every 15 minutes. Apples will reduce by about half. Puree to make sauce.

Roasted Fall Vegetable Breakfast

2011-11-06T10:02:00.000-08:00

Serves 2

1 delicata squash, peeled and seeded
1 red or yellow sweet pepper, seeded
1/4 large red onion
6 turkey breakfast sausage links
Good handful of fresh cranberries
2 sprigs rosemary
1 - 2 tablespoons olive oil
Salt and pepper

Chop vegetables into bite sized chunks. Combine all ingredients and place single layer on large baking sheet. Bake in preheated oven at 375 degrees for 30 minutes, or until vegetables are caramelized and soft and sausage is cooked.

Cranberry Salsa

2011-11-02T05:21:00.000-07:00

1 cup cranberries, halved
1/4 cup sugar
Juice from 1 orange
1/2 red onion, chopped fine
1 green onion, chopped
1 red chili pepper, diced
1 jalapeno, diced
1/2 sweet bell pepper (red, yellow, or orange), chopped fine
1 Roma tomato or 5 cherry tomatoes, chopped fine (optional)
I garlic clove, minced
1/3 cup cilantro, chopped
Juice of 1/2 lime
Salt and pepper

In small saucepan, combine cranberries, sugar, and orange juice. Bring to a boil and simmer for 10 minutes. Cool to room temperature.

Mix cooled cranberries with remaining ingredients. Season with salt and pepper to taste.

Crunchy Baked Cod

2011-10-25T05:14:00.000-07:00

Serves 2

2 - 4 ounce cod fillets
2 tablespoons mayonnaise
1 teaspoon prepared Dijon mustard
1/4 cup Panko bread crumbs
1/4 cup Parmesan cheese, grated
2 teaspoons Old Bay Seasoning
1 teaspoon garlic powder
Zest from one lemon
Salt and pepper

Season cod with salt and pepper. Mix together mayonnaise and mustard; spread over top of each fillet. Combine Panko, cheese, Old Bay, garlic powder, and lemon zest on plate; push mayo-side of each cod into the bread-cheese mixture to coat well.

Use butter, olive oil, or cooking spray to grease foil-lined baking sheet. Place fillets, breaded side up, on foil and bake in preheated 400 degree oven 12-15 minutes or until flesh is flaky and topping is golden and crunchy.

Garnish with lemon wedges.

Cranberry Focaccia

2011-10-19T05:27:00.000-07:00

Dough:
3 +1 cups all-purpose flour
1 package yeast
1 teaspoon salt
3/4 to 1 cup warm water
2 tablespoons olive oil

Toppings:
2-3 tablespoons olive oil
35 cranberries (from mostarda recipe)
35 rosemary needles
1/4 cup grated Parmesan
Salt and pepper

Combine flour, yeast, and salt. Add water and olive oil. If dough is too wet, add more flour. If dough is too dry, add more water. Knead about ten minutes or until silky smooth dough forms. Place in oiled bowl, cover, and set aside until doubled; about 90 minutes.

Gently removed risen dough and press into 12-inch wide circle on greased baking sheet. Cover and rest an additional 90 minutes.

Use finger tips to poke holes over crust. Spread 2-3 tablespoons of olive oil over entire surface. Push single cranberries into holes; sprinkle with rosemary and cheese. Season generously with salt and pepper.

Bake in preheated 400 degree oven 15-20 minutes.

Cranberry Mostarda

2011-10-17T05:27:00.000-07:00

2 cups fresh cranberries
1/2 cup Champagne vinegar
1/2 cup water
1 cup granulated sugar
1/2 cup brown sugar
3 tablespoons honey
3 tablespoons yellow mustard seeds
3 tablespoons Dijon mustard
Salt, pepper
Zest of one orange

Bring vinegar, water, sugars, honey, and seeds to rolling boil in saucepan. Allow to reduce to thin syrup, about 10 minutes. Add 1 cup of the cranberries and simmer 20 minutes. Add remaining cranberries and simmer an additional 15-20 minutes or until mixture has reduced to a nice viscous texture (mixture will thicken as it cools). Remove from heat. Stir in mustard and orange zest. Season with salt and pepper to taste.

Serve warm, room temp, or chilled.

Sweet Tart Wild Rice

2011-10-14T05:23:00.000-07:00

1 cup prepared wild rice
1/2 cup fresh cranberries
1 apple, diced
1 celery stalk, diced
1/2 red onion, chopped
1 chili pepper, diced
1/4 cup dry red wine
3-4 tablespoons sugar
1 tablespoon balsamic vinegar
Salt and pepper
Olive oil

Bring oil to medium high heat in pan. Add cranberries, celery, onion, and chili pepper; saute until tender, about 5 minutes. Add apple, wine, sugar, vinegar, salt and pepper. Continue cooking until wine begins to reduce and cranberries are popped, about 5 minutes. Toss with rice and additional oil. Serve warm or chilled.

Grilled Sesame-Ponzu Trout

2011-10-10T11:00:00.000-07:00

Serves 2

2 tablespoons molasses

1 tablespoon each Ponzu, corn syrup, sesame oil, tamari or soy sauce, rice vinegar
Fresh chopped garlic and ginger to taste
Black pepper
Honey
Sesame seeds
Cilantro

In shallow baking dish, combine molasses, Ponzu, oil, tamari, vinegar, garlic, ginger and pepper. Place trout flesh side down in marinade and set aside for 20 minutes.

Remove fish from marinade and reserve liquid.

Over hot coals, place trout skin side down on hot, oiled grill. Cover and cook about 4 minutes. Flip fish, cover and continue cooking until flesh is cooked to your liking.

Place reserved marinade in small saucepan. Add a few teaspoons of honey. Bring to a simmer and reduce to thin syrup, about 5 minutes. Serve over fish and rice. Garnish with sesame seeds and cilantro.

Swedish Sliders

2011-10-08T10:53:00.000-07:00

Makes 6
3/4 pounds ground beef
1/2 white onion, grated
1 egg yolk
1/2 white bun or a small piece of bread, crumbed
1/4 cup buttermilk
1/2 cup potato, riced or mashed well
2 teaspoons prepared mustard
1/2 teaspoon allspice
1/2 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Mix well all ingredients. Mixture will be quite moist. Form into 6 small patties and chill for 30 minutes.

Melt a few tablespoons of butter and a bit of olive oil over medium high heat in large skillet. Pan fry patties in two batches, about 5 minutes each side or until done.

To serve, butter and oven toast 6 small bakery buns. Melt a slice of Jarlsberg cheese over each pattie, if desired. Serve with pickled cucumbers, dill mustard, and lingonberry ketchup.

Dill Mustard
Combine 2 tablespoons fresh chopped dill with 2 tablespoons prepared mustard. Set aside 15 - 30 minutes.

Lingonberry Ketchup
Combine 3 tablespoons lingonberry preserves with 1 tablespoon ketchup. Can be served immediately, or chilled for several days.

Thai-Style Dressing

2011-09-29T05:27:00.000-07:00

Juice from 1 lime
1/4 cup white rice vinegar
2 tablespoons Thai chili paste
3 teaspoons honey
1 garlic clove, crushed
2 teaspoons grated ginger
Sesame oil
Tamari
Sriracha
Generous handful of unsalted, roasted peanuts

Use pestle and mortar to roughly crush peanuts. Whisk together all ingredients, including oil, tamari, and Sriracha to taste. Serve over greens, green onion, cucumber, grated carrots, chili peppers, cilantro, basil, and rice noodles.

Lefse Chips with Lingonberry Salsa

2011-09-27T07:54:00.000-07:00

Lefse Chips with Lingonberry Salsa
5 lefse rounds
Cooking spray
2 large tomatoes
1 red onion
2 garlic cloves
Assorted chili peppers such as jalapeno, poblano, Thai
Cilantro
½ cup lingonberry preserves
Juice from 1 lime
Salt, pepper

Preheat oven to 300 degrees.

Use a pizza cutter to slice lefse into 3” triangles; coat with cooking spray. Place in single-layers between foil sheets and bake in batches for 20minutes or until lefse is golden brown and crisp. Season with salt and
cool. Store in airtight container until serving.

To make salsa, chop fine tomatoes, onion, garlic, peppers, and cilantro; toss with lingonberries and lime juice. Season to taste with salt and pepper.

Chocolate Zinfandel Chiffon Cake

2011-09-26T05:24:00.000-07:00

Cake Batter:
1 1/4 cup cake flour
2 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1 teaspoons vanilla extract
1 teaspoon almond extract
2 ounces unsweetened chocolate, melted and cooled
1/4 cup vegetable oil
3 egg yolks
3 1/2 ounces Zinfandel
6 egg whites
1/2 teaspoon cream of tartar
1/3 cup sugar

Syrup:
3/4 cup Zinfandel
1/3 cup sugar
3 tablespoons cocoa powder
1 teaspoon almond extract

1. Sift together baking powder, 1/4 cup sugar, and salt.

2. In medium mixing bowl, beat on medium speed vanilla, almond, oil, yolks, and Zinfandel. Beat in flour mixture until well incorporated. Slowly add melted chocolate.

3. In clean bowl beat egg whites and cream of tartar until quite foamy. Slowly add sugar and beat to stiff peaks.

4. Whisk 1/3 of the egg whites into the cake batter. Then fold remaining egg whites gently into batter, 1/3 of the mixture at a time.

5. Spread batter into angel food cake pan. Bake in preheated 325 degree oven about 50 minutes or until done. Be careful not to over bake. Cool.

6. Bring Zinfandel, sugar, and cocoa powder to a simmer in a small saucepan. Allow to reduce to a syrup, about 10 minutes. Cool and stir in almond extract. There will be about 1 cup of liquid. Pour half over top of cake. Allow it to soak in (first, poke cake with a chop stick for more even soak). Remove cake from pan. Place bottom side up on cake plate and pour remaining liquid over bottom of cake. Allow to completely soak before frosting.

7. Frost with chocolate garnish or 7-minute frosting flavored with almond extract. Garnish with shaved chocolate.

Bourbon Caramel Apple Pie

2011-09-19T08:55:00.000-07:00

Cream Cheese Pie Crust
7 tablespoons cold butter
3 ounces cold cream cheese
2 cups flour (1 cup each whole wheat and all-purpose)
1 teaspoon salt
3 tablespoons ice water
3 tablespoons ice vodka

Pulse together in processor (or use pastry blender) butter, cream cheese, flour, and salt until mixture resembles coarse meal. Add water and vodka, one tablespoon at a time, and process until dough forms a ball. Divide dough into two discs, wrap in plastic, and chill at least one hour.

Bourbon Vanilla Caramel
3 tablespoons butter
1/3 cup corn syrup
3/4 cup brown sugar
1/3 cup sour cream
1/4 cup bourbon
1/2 pod vanilla
1 tablespoon balsamic vinegar

Whisk all ingredients together over medium high heat in small saucepan. Bring to simmer and continue whisking until sugar and sour cream are melted and combined. Remove from heat. Remove and discard vanilla pod.

Apple Filling
6 cups tart baking apples, chopped into bite-sized pieces
3 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt

Toss apple, cornstarch, and spices together and set aside for 10 minutes.

Pie Assembly
Roll discs into two thin, uniform crusts and place bottom crust into pie plate. Fill with apple filling. Pour caramel sauce over apples. Cover with second crust, seal edges, and pierce top to steam. Sift a tablespoon of sugar and 1 teaspoon cinnamon over top. Place pie on baking sheet and bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking for additional 45 minutes or until crust is golden brown. Cool before slicing.

Quick Pickled Apple Relish

2011-09-13T05:41:00.000-07:00

1 1/2 cups water
1 cup sugar
3/4 cup apple cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
Cinnamon and cloves to taste
12- 20 red hot candies (optional)
2 cups finely diced tart apple (skin removed)
1/2 cup finely diced red onion
2 finely diced red chili or jalapeno peppers

Bring water, sugar, vinegar, salt, pepper, spices, and red hots to boil in small sauce pan. Remove from heat and whisk until candies are melted. Pour over apple, onion, and peppers. Chill at least one half hour.

Corn Cake

2011-08-22T05:31:00.000-07:00

1 stick butter, room temperature
1/2 cup sugar
1/4 cup brown sugar
2 eggs
1 1/4 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup sour cream
5 cobs of corn, kernels removed
1 teaspoon vanilla
1/2 cup cheddar cheese, shredded
1 teaspoon Sriracha

1. Beat butter, sugar, and eggs. Sift together flour, salt, and baking soda; add flour mixture to butter-sugar-eggs.

2. Process corn until it is coarse but not pureed (pulse about 15 times). Combine sour cream, corn, vanilla, cheese, and hot sauce; add to batter and mix well.

3. Spread batter in a buttered 8 x 8 x 3 inch pan. Bake in a 325 degree oven until inserted knife comes out clean, about 1 hour.

4. Serve with honey butter.

Fig-Brie-Bacon Pizza

2011-08-20T06:43:00.000-07:00

Serves 2 - 3

3 slices bacon, cooked crisp and drippings reserved
1/2 small white onion, sliced thin
1 teaspoon vinegar
5 - 6 fresh figs, sliced lengthwise
2 stems thyme
2 - 3 large sage leaves, chiffonade
1 cup provolone, shredded
4 ounces brie, cubed
1/4 cup Parmesan
pepper, crushed red pepper
Small handful basil leaves, chiffonade
Dough for one pizza crust

1. Add onion pieces and vinegar to hot bacon drippings and cook on very low until onion is caramelized; about 20 minutes.

2. Very gently toss together chopped bacon, drained onions, figs, thyme, and sage.

3. Roll pizza dough very thin. Top with provolone. Bake in preheated 425 degree oven until cheese is melted and bubbly; about 10 minutes.

4. Spread fig-bacon mixture over melted cheese. Dot evenly with brie; add Parmesan, pepper, and red pepper. Bake an additional 10 - 15 minutes. Serve hot, garnished with basil.

Salad Minnesota

2011-08-16T05:27:00.000-07:00

2 servings
2 -3 medium new potatoes, boiled and chopped coarsely
1 cup green beans, steamed
1 tomato, chopped
4 cups mixed lettuces, chopped
1 red pepper, sliced
1 stem basil
1 egg, boiled and quartered
2 - 6 ounce trout fillets, seasoned with olive oil, thyme, salt, and pepper and grilled
Several sprigs thyme
2 slices of bread, cubed and sauteed to golden brown in 2 teaspoons melted butter and sprig of thyme
Honey Mustard Quick Pickles
Honey Mustard Vinaigrette

Honey Mustard Quick Pickles:
1/2 cup water
1/4 cup apple cider vinegar
2 tablespoons honey
1 tablespoon celery seed
1 tablespoon mustard seed
1 tablespoon prepared brown or Dijon mustard
10 olives, use your favorite
2 cucumbers, peeled, sliced thin (toss with 1 teaspoon salt, drain 15 minutes, squeeze out as much moisture as possible)
1/2 red onion
1 chili pepper, seeded and whole
Corn kernels, removed from cob (optional)

Whisk together over medium-high heat water, vinegar, honey, seeds, and prepared mustard; bring to simmer. Remove from heat and allow to cool to room temperature. Pour brine over olives, cucumbers, onions, chili, and corn. Chill 30 minutes. Serve within a week.

Carrot- Fennel Root-Crab Salad on Potato Tots

2011-08-14T09:37:00.000-07:00

6 generous servings
1 pound carrots
1 small fennel bulb
1/2 white onion
1/2 cup mayonnaise
2 tablespoons honey
1 tablespoon apple cider vinegar
1 teaspoon celery salt
Zest and juice of one lemon
Salt and pepper
1 cup crab meat (or seafood of choice such as shrimp or lobster)

2 cups cooked potatoes, Yukon gold preferred
1/2 white onion
1/4 cup bread crumbs
Handful of chives
Egg yolk
1 tablespoon mayonnaise
Salt and pepper
Olive oil and butter for frying

For salad:
Grate carrots, fennel, and onion. Combine mayonnaise, honey, vinegar, and seasonings to make dressing. Toss root vegetables, dressing, and crab. Chill.

For Potato Tots:
Chop fine potatoes, onion, and chives. Combine yolk, mayonnaise, crumbs, and salt and pepper. Mix potatoes with dressing. Shape into 6 small patties. Chill at least one hour.

In large saute pan melt butter with olive oil. Fry patties in two batched, about 6 minutes each side or until golden brown.

To plate:
Top each potato tot with generous heaping of salad. Garnish with chives, chili peppers, or additional seafood.

S'more in a Cup

2011-08-03T05:05:00.000-07:00

6 servings
3/4 cup graham cracker crumbs
4 tablespoons melted butter
3 tablespoons brown sugar
9 tablespoons semi-sweet chocolate chips (about 90 total chips)
6 extra-large (jumbo) marshmallows

1. Combine crumbs, butter, and sugar; divide among 6 cupcake wells lined with cupcake papers. Press crumb mixture into papers to form a dense crust. Top each crust with 1 1/2 tablespoons chocolate chips (about 15 chips each). Bake in preheated 350 degree oven until chips are just melted and crust is firm, about 8 minutes.

2. Roast marshmallows over flame until golden and bubbly. Top each crumb crust with a warm marshmallow. Eat immediately.

Berry Salsa

2011-08-02T04:52:00.000-07:00

Makes about 4 cups
2 - 3 chili peppers (heat of your choice)
1 garlic scape (or clove)
1 green onion
1 small shallot
1 small red or green pepper
1/3 cup cilantro
1 tomato
1 cup pitted cherries
1/2 cup blueberries
1 cob corn, grilled and kernels removed
Juice from 1/2 lime
1 teaspoon cumin
Salt and pepper to taste

Finely chop all vegetables and fruit; toss with lime juice and seasoning.

Berry-Cherry Pie

2011-07-25T11:22:00.000-07:00

Whole Wheat Crust:
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons sugar plus a few more tablespoons for sprinkling over crust
1 teaspoon salt
1 stick cold butter, divided into tablespoons
2-3 tablespoons ice cold vodka
2 tablespoons ice water

1. Process by pulse flours, sugar, salt, and butter until mixture looks like corn meal.

2. Continue to pulse while adding one tablespoon at a time of the vodka and water until mixture can form a ball when pressed together.

3. Press into two discs; wrap in waxed paper or parchment and chill at least 1 hour.

Berry Cherry Filling:
2 cups raspberries
2 cups cherries, pitted and halved
1 cup red currants or lingonberries
2/3 cup sugar
2 tablespoons cherry balsamic vinegar
3 tablespoons corn starch
Salt
1 tablespoon butter

4. Carefully combine fruit, sugar, vinegar, corn starch, and a pinch of salt in a large mixing bowl. Set aside while pastry chills.

5. Roll discs on parchment (using as little extra flour as possible) into 2 x 10 inch circles. Place one pastry circle into pie pan. Add berry-cherry mixture. Dot with butter. Cover with remaining pastry circle. Seal edges; slice air holes on top. Sprinkle with a few tablespoons sugar.

6. Bake at 450 degrees for 10 minutes. Reduce heat to 350 and continue cooking 45-50 minutes.

Cherry Salad

2011-07-20T09:55:00.000-07:00

Serves 2

1 1/2 cups cherries, pitted
1 head of romaine
1/2 cup basil leaves
1/2 cucumber
1/2 red pepper
1/4 red onion
1/4 cup pecans or walnuts, toasted
1/4 cup feta (optional)
4 tablespoons sweet dressing such as honey-mustard, balsamic vinaigrette, or Salad Girl Blueberry Basil

Chop lettuce, basil, cucumber, pepper, and onion. Combine all ingredients and toss with dressing.

Garlic Scapes and Basil Pesto

2011-07-19T10:51:00.000-07:00

Makes about 1 cup

4 garlic scapes, chopped
1/2 cup loosely packed fresh basil
1/2 cup Parmigiano-Reggiano
Zest and juice from 1 small lemon
1/3 cup roasted sesame seeds
A good amount of olive oil
Salt, pepper to taste

Process everything until smooth puree forms. Add additional olive oil as needed.

Grilled Lobster Tacos

2011-07-08T15:28:00.000-07:00

Serves 1

1 - 4 to 5 ounce lobster tail
1 teaspoon Chili Con Carne seasoning
1 teaspoon peanut oil
2 corn tortillas
2 lime wedges
Generous amounts of chopped cilantro, mango, avocado, tomato, jalapeno, onion
Prepared salsa

1. Remove underside cartilage with kitchen sheers; cut shell lenghwise but do not remove meat. Season cartilage side of lobster with chili seasoning, salt and pepper, lime, and peanut oil. Grill shell-side down over hot coals until shell turns bright red. Flip lobster and cook until just done. Remove from heat and let rest about 5 minutes or until meat is cool enough to touch and remove from shell. Chop coarsely.

2. Moisten tortillas with oil, then grill until marks appear on both sides and tortillas begin to puff and soften.

3. Combine remaining ingredients. Fill shells with lobster, fruits, and salsa.

Grilled Lobster Salad Sandwich

2011-07-08T15:21:00.000-07:00

Serves 1

1 - 4 to 5 ounce lobster tail
1 teaspoon Old Bay seasoning
1 teaspoon peanut oil
2 lemon wedges
1 hot dog bun, inside lightly oiled with additional teaspoon peanut oil
1/4 cucumber, sliced very thin
1 teaspoon salt
1 teaspoon sugar
1 small tomato, chopped
2 green onions, sliced
2 - 3 radishes, sliced thin
3 tablespoons Greek-style yogurt
3 tablespoons sour cream
Good handful fresh herbs (such as basil, cilantro, thyme, garlic scapes), chopped
Salt and pepper

1. Remove underside cartilage with kitchen sheers; cut shell lenghwise but do not remove meat. Season cartilage side of lobster with Old Bay, salt and pepper, lemon, and peanut oil. Grill shell-side down over hot coals until shell turns bright red. Flip lobster and cook until just done. Remove from heat and let rest about 5 minutes or until meat is cool enough to touch and remove from shell.
Grill hot dog bun until marks appear on inside and it is well toasted.

2. Toss cucumber with sugar and salt and set in colander over sink about 15 minutes. Squeeze excess liquid from cucumber slices. Combine cucumbers, radishes, tomatoes, onions, yogurt, sour cream, and herbs. Season with salt, pepper, and lemon.

3. Chop lobster meat. Layer cucumber salad and lobster over bun. Eat immediately.

Grilled Burrata Flatbread

2011-07-05T09:29:00.000-07:00

Serves 2

One large naan or similar soft flatbread, lightly oiled
4 ounces burrata cheese, sliced
4 tablespoons olive tapenade
2 tablespoons fresh basil, chiffonaded

Place naan over hot coals until grill marks begin to appear; turn over. Top grilled side of bread with cheese and olives. Grill until cheese begins to melt, about 2 minutes. Remove from grill and garnish with basil.

Strawberry Burrata Salad

2011-07-02T13:45:00.000-07:00

Serves 2 - 4

2 cups strawberries, stems removed (halve if large)
4 ounces burrata cheese, cubed or sliced (fresh mozzarella can be substituted)
Handful of basil, mint, and garlic scapes, chopped coarsely
1/2 cup balsamic vinegar
3 tablespoons maple syrup
Salt and pepper

1. Combine vinegar and syrup in small saucepan and reduce by half over medium heat. Set aside to cool.

2. Layer strawberries and cheese together on serving plate. Dress with basil, scapes, and reduction. Salt and pepper to taste.

Whole Wheat Pizza Crust

2011-06-28T17:03:00.000-07:00

Makes 2 9-inch crusts

2/3 cups warm water
1 package yeast (2 1/4 teaspoons)
1 teaspoon sugar or honey
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon salt
2 teaspoons olive oil

Combine water, yeast, and sweetener; allow yeast to feed and bubble, about 5 minutes. Add yeast mixture to flours and salt. Mix until soft, silky dough forms; roll into ball. Add oil to large bowl; roll ball in oil, cover and allow to rise about 1 hour. Proceed with recipe.

Adapted from the CuisineArt Processor cookbook.

Italian Cream Soda

2011-06-24T03:40:00.000-07:00

1 jigger flavored syrup
1/2 jigger heavy cream
Ice
8 - 10 ounces soda water

In a large drinking glass stir together syrup and cream; add ice. While gently stirring, pour soda into glass.

Grilled Burrata Bread

2011-06-22T15:08:00.000-07:00

Serves 2 - 4

1 petite loaf of your favorite French-style bread
1 - 4 ounce ball of Burrata cheese
4 tablespoons pesto
10 cherry tomatoes
Fresh basil

Halve loaf; spread 2 tablespoons of pesto on each half. Slice cheese into slabs and layer over one loaf half. Halve tomatoes and layer them over the other loaf half. Close loaf, enclose in foil; grill over hot coals about 6 minutes each side or until cheese is melted and bread crusty. Garnish with basil.

Tomatillo Relish

2011-06-21T05:13:00.000-07:00

2 tomatillos, husked and diced fine
1/4 cup white onion, diced fine
1/2 cup water
1/4 cup sugar
3 tablespoons apple cider vinegar
1/2 teaspoon salt

Bring water, sugar, and vinegar to a boil and whisk until all sugar is dissolved. Stir in tomatillos, onion, and salt. Chill.

Large Marge Mix

2011-06-19T15:31:00.001-07:00

Makes about 1 3/4 cups

1/2 cup water
1/4 cup sugar
Juice from 2 limes, 2 oranges, 1 lemon, 1/2 grapefruit

In small sauce pan, bring water and sugar to boil and simmer until sugar is dissolved. Add to citrus juices; chill.

Use mix alone, or add to sparkling water. For a Large Marge Margarita, use 2 parts mix to 2 parts good tequila, and 1 part Cointreau or very good triple sec over lots of ice.

Blueberry Scones

2011-06-13T05:12:00.000-07:00

2 eggs
1 1/4 cup half and half or cream
2 tablespoons lemon juice
3 teaspoons vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
2 cups whole wheat flour
4 teaspoons baking powder
2/3 cups sugar
1 teaspoon salt
2 cups blueberries
1/2 cup butter
Zest from one lemon
Egg wash and sugar pearls

1. Whisk together eggs, half and half, lemon, vanilla, and almond extract.

2. Sift together flour, baking powder, sugar, and salt. Cut in chilled butter. Add blueberries and zest.

3. Add egg mixture to flour mixture and lightly mix to form a consistent batter. Drop 1/4 to 1/2 cup spoonfuls onto baking sheet. Brush with egg wash and sugar pearls.

4. Bake in preheated 375 degree oven about 20 minutes. Cool on rack.

Grilled Steelhead Trout Burgers

2011-06-10T05:27:00.000-07:00

Makes 4 burgers
1 1/2 pounds steelhead fillet, skin removed and reserved
1/2 cup panko
1/4 cup mayonnaise
3 tablespoons fresh herbs (I used chives and cilantro)
1 small shallot
1 sweet or hot chili pepper
Zest of lemon or lime
1 tablespoon lemon or lime juice
2 teaspoons prepared mustard
1 teaspoon cumin
1 teaspoon Sriracha (optional)
Salt and pepper to taste

1. Pulse fish in processor until chopped quite fine but not mushy (or use sharp knife to cut into small pieces).

2. In large mixing bowl, combine bread crumbs, mayo, finely chopped herbs, shallot, and chili, and seasonings. Add fish and mix until uniformly combined. Chill at least half and hour.

3. While fish chills, prepare grill. Charcoals should be evenly placed and heat steady (so that you can hold your hand five inches above the grill for five seconds).

4. Form mixture into 4 burgers. Place skins on grill (outside down), then use the skin as barrier between fish burgers and grate (see photo below). Cover grill. Cook fish about 5 minutes each side or to desired doneness. To finish with grill marks, remove the burgers from the skins during final minute of cooking.

Serve with sour cream or yogurt mixed with lemon or lime juice and cumin.

Rhubarb Upside Down Cake

2011-06-09T05:13:00.000-07:00

Based on recipe that appeared in May 20, 2011 NYTimes
8 servings

2 1/2 sticks butter, at room temperature, more to grease pans
1 1/2 pounds rhubarb, rinsed and sliced into 1/2-inch cubes (about 4 cups)
2 teaspoons cornstarch
1 1/2 cups granulated sugar
1/2 cup brown sugar
2 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
Zest of 1 lime (original recipe calls for lemon zest)
1 teaspoon vanilla extract
1 teaspoon almond extract (my addition)
4 large eggs
1/3 cup sour cream
2 teaspoons apple cider vinegar (original recipe calls for lemon juice)

1. Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan. Wrap two layers of foil under the pan, and place it on a buttered baking sheet.

2. In a medium bowl, mix rhubarb, cornstarch and 1/2 cup granulated sugar.

3. Mix the brown sugar and 1/2 stick butter in a pan over medium heat. Whisk until smooth and bubbling, about 2 minutes. Sift together the cake flour, baking powder and salt.

4. Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes. With your fingers, blend the remaining 1 cup sugar with citrus zest until the mixture is uniform in color. Cream together with the butter at medium-high speed until it is light and fluffy, about 4 minutes, stopping to scrape down the bowl halfway through. Add the vanilla and almond; mix well. Add eggs, one at a time, mixing well after each addition. Mix in the sour cream, then the vinegar. (It’s O.K. if the mixture looks curdled.) With the mixer set to low speed, add the flour mixture, 1/4 cup at a time, until well combined. Scrape down the mixer bowl in between the additions.

5. Pour the brown-sugar mixture into the cake pan, then spoon in the rhubarb and its juices. Spoon in the batter so it covers all of the rhubarb. Smooth out the top.

6. Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch and a toothpick stuck in the middle comes out without any large, moist crumbs.

7. Place the pan on a wire rack, and cool for 15 minutes. Run a knife around the cake, place a plate on top of the pan and turn it upside-down. Release the cake from the pan while still warm or else it will stick.

Tomatillo Mango Salsa

2011-06-06T09:35:00.000-07:00

4 medium sized tomatillos
1 mango
1 green onion
7 cherry tomatoes
1 chili pepper (use your favorite, hot or sweet)
1/4 cup chopped cilantro
Garlic
2 teaspoons ground cumin seeds
Juice of 2 limes
Salt, pepper

Chop fine tomatillos, mango, onion, tomatoes, pepper, and garlic. Combine all ingredients.

Note: this is great with grilled seafood, fish, poultry, and pork.

Hot Dog Buns

2011-06-03T06:30:00.000-07:00

Makes 8

1/3 cup butter, melted but not hot
3/4 cups half and half (plus a tablespoon or 2 to brush buns before baking)
1 1/2 teaspoons yeast
2 tablespoons sugar
1 egg
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon horseradish powder (mustard or celery powder would also be nice)
2 teaspoons baking powder

1. Whisk together butter, half and half, yeast, sugar, and egg; set aside for 5 minutes or until foam develops.

2. Sift together 2 cups of the flour, salt, and horseradish powder; combine with yeast mixture until very soft dough forms. Cover with a towel or plastic wrap and rise in warm place about 30 minutes.

3. Sift together remaining flour and baking powder; stir into dough and knead until smooth.

4. Divide dough into 8 pieces and shape into long buns; place about 1/2 inch apart on greased baking sheet. Cover and rise until double, about one hour.

5. Brush tops of buns with half and half; bake in preheated 375 degree oven until golden brown, about 15 minutes. Cool on wire racks.

Sarsaparilla Snaps

2011-06-02T05:19:00.000-07:00

Makes 5 dozen 2-inch cookies

6 tablespoons butter
1 cup brown sugar
1 egg
16 ounces sarsaparilla or root beer, reduced to 1/4 cup
2 teaspoon balsamic vinegar
1 teaspoon vanilla
1 teaspoon root beer extract
2 cups flour (sift before measuring)
3/4 teaspoon baking soda
2 teaspoons ginger

1. Cream butter and sugar; add egg, reduced sarsaparilla, vinegar, vanilla, and extract.

2. Sift together flour, soda, and ginger.

3. Mix ingredients to form dough.

4. Roll balls, about one tablespoon each. Toss balls in sugar and place 1-inch apart on baking sheet. Bake in preheated 325 degree oven about 12 minutes. Cool on rack.

Chive and Bacon Crispy Flatbread

2011-06-01T05:10:00.000-07:00

Makes one large round

Dough:
1 heaping teaspoon yeast
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup warm water
1/2 cup all-purpose flour
1/3 cup whole wheat flour
1 teaspoon olive oil

Toppings:
Good handful of garlic chives, including flowers
1/2 - 1 cup good dry cheese (such as Parm-Reg or Piave), grated fine
2 slices bacon, cooked and chopped
2 tablespoons olive oil

Nutmeg, pepper

1. Combine yeast, sugar, and water; stir and set aside to foam, about 5 minutes.

2. Process or whisk together flours and salt. Add yeast and process or knead until ball forms.

3. Add olive oil to clean bowl; place dough ball in oil and roll to cover all sides. Cover with a towel and let rise to double, about 45 minutes.

4. Roll very thin on baking sheet.

5. Cover crust evenly with toppings, ending with olive oil and seasoning to taste with fresh ground nutmeg and black pepper.

6. Bake in preheated 400 degree oven until crust is very crisp and cheeses are melted into dough, about 15 minutes.

Pizza Caprese

2011-05-24T05:18:00.000-07:00

Serves 2 - 4

Dough:
1 teaspoon yeast
1 teaspoon sugar
1/3 cup warm water
1 + cup all-purpose flour
1/2 teaspoon salt
2 teaspoons olive oil

1. Combine yeast, sugar, and water; stir and set aside to foam, about 5 minutes.

2. Process or whisk together flour and salt. Add yeast and process until ball forms, adding additional flour by tablespoons if dough is too wet (if kneading by hand, continue adding enough flour by tablespoons to form a nice silky dough).

3. Add olive oil to clean bowl; place dough ball in oil and roll to cover all sides. Cover with a towel and let rise to double, about 45 minutes.

Toppings:
1 cup mozzarella, shredded
1 garlic clove, crushed
10 cherry tomatoes, halved
Salt
4 tablespoons pesto
20 fresh mozzarella pearls
1/4 cup Parmigiano reggiano, grated
1/4 cup Piave
1/4 cup roasted nuts, chopped (such as walnuts or pinenuts)
Fresh basil, lemon for garnish

1. Roll dough very thin. Top evenly with grated mozzarella, garlic, and cherry tomatoes (skin side down). Salt tomatoes.

2. Bake in a preheated 400 degree oven until cheese is golden and tomatoes just starting to burst, about 15 minutes. Remove from oven.

3. Spread pesto over exposed cheese; add mozzarella pearls. Top with remaining cheese and nuts. Return to oven and bake additional 15 minutes or until all cheese is melted.

4. Garnish with fresh basil leaves and lemon wedges.

Sort of Beurre Monté

2011-05-22T08:13:00.000-07:00

1/2 nectarine
1/2 plum
1 Serrano pepper
Juice and zest from one orange
3 tablespoons cold butter
Salt and pepper

1. Puree fruit and chili pepper with juice and zest. Strain puree through fine mesh colander.

2. In small sauce pan, bring strained puree to simmer; reduce heat to low. Whisk in cold butter until sauce is emulsified and butter is completely melted.

Savory Bread Pudding

2011-05-22T08:09:00.000-07:00

Serves 4

2 - 3 cups dried bread cubes
1 1/2 cups half and half
2 eggs
1 cup good dry cheese, grated (such as Piave or Parm-Reg)
1 cup total seasonal vegetables and herbs, chopped (I used red pepper, red onion, and chives)
3 strips cooked bacon, crumbled
Salt, pepper, nutmeg to taste
Butter

1. In a medium mixing bowl, pour half and half over bread cubes. Allow to soak about 30 minutes.

2. Saute vegetables quickly over medium high heat (use drippings from bacon or olive oil) until they are just soft, about 3 minutes.

3. Pour any unsoaked liquid from bread (should be about 1/2 cup).

4. Whisk eggs into half and half; add cheese and vegetables. Season with salt, pepper, and nutmeg. Fold in moistened bread cubes.

5. Butter insides of a small (1-quart casserole); sprinkle a bit of the cheese over the butter to coat. Pour egg-bread mixture into casserole. Bake in preheated 300 degree oven about 40 minutes or until set.

Serve with Sort of Beurre Monté.

Spinach-Asparagus Pasta

2011-05-17T15:35:00.000-07:00

Serves 1

2 ounces cooked spaghetti (reserve 1/4 cup of starchy, salty cooking water)
2 slices bacon
1 teaspoon butter
1 cup asparagus, cut into 1-inch pieces
Juice from 1/2 lemon
1 cup spinach, chopped
1/3 cup chives or green onion, chopped
1/4 cup grated Parmigiano-Reggiano
Salt, pepper, nutmeg

Cook bacon over medium low heat until crisp; remove from pan and drain on paper towels. Pour bacon drippings into heat-proof bowl; wipe any remaining grease from pan with paper towel. Chop bacon into small bits.

Return pan to medium heat; add butter and asparagus. Cook asparagus about 4 minutes or until just tender. Add lemon juice and enough of the starch water to make thin sauce; add spinach and cook until spinach is beginning to wilt (no more than 2 minutes). Add chives, bacon, and cooked pasta. Toss with additional starch water if needed. Flavor with cheese, salt, pepper, and nutmeg.

Serve with poached or fried egg if you are so inclined.

Rhubarb Shortcake

2011-05-16T05:15:00.000-07:00

Makes 5 - 8

Biscuits:
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
zest from one lemon
6 tablespoons cold butter
3/4 cup cream
2 teaspoons vanilla extract

1. Sift together dry ingredients in a mixing bowl. Add lemon zest; add butter in small cubes then use hands or pastry blender to cut butter into flour.

2. Add cream and vanilla and quickly stir mixture into dough. Use hands to form or spoon to drop 5 large or 8 small biscuits on to baking sheet, about one inch apart. Top each biscuit with a sprinkling of sugar and a dab of butter.

3. Bake in preheated 400 degree oven until golden, about 12 minutes. Cool on rack.

Rhubarb Sauce:
Big bunch of rhubarb, washed thoroughly and chopped into small pieces
Zest and juice of one orange
1/3 - 1/2 cup sugar
3 tablespoons cognac
2 teaspoons vanilla extract or one vanilla pod with seeds

Whisk ingredients together and bring to simmer over medium high heat; reduce heat and continue cooking until fruit breaks down and sauce thickens, about 15 minutes. Remove from heat and allow to cool slightly before using.

Whipped Cream:
1/2 cup cold heavy whipping cream
2 teaspoons vanilla extract
A few tablespoons powdered sugar

Whisk until cream becomes dense and thick.

To serve: Split biscuits in half; top with sauce and cream.

Spinach Pizza

2011-05-11T05:30:00.000-07:00

Dough for one crust, stretched or rolled rather thick (about 3/4 inches)
10 ounce package thawed spinach, drained and squeezed dry
2 cups Italian cheeses, shredded
3 ounces cream cheese
4 green onions, chopped
1/2 cup total chopped fresh mint and dill
1 egg
Zest from one lemon
2 tablespoons fresh lemon juice
Salt, pepper, garlic, crushed red pepper, and nutmeg to taste
Olive oil
Handful of cherry tomatoes, chopped
1/4 cup Parmesan, shredded
1/2 cup red pepper, sliced

1. Combine spinach, 1 cup of the Italian cheese, cream cheese, onions, herbs, egg, zest, and spices. Add enough olive oil to make mixture spreadable. Cover crust with spinach mixture (there is enough of the spinach to thinly cover 2 pizzas, but if you love spinach use it all!). Bake in preheated 400 degree oven about 20 minutes, or until crust is beginning to brown.

2. Remove pizza from oven; top with remaining cheeses and vegetables. Return to oven and continue cooking until top cheese is golden and melted.

Pärlgryn Gröt (Coconut Barley Pudding)

2011-05-10T05:21:00.000-07:00

¾ cup barley

2 x 14 ounce cans coconut milk

Vanilla bean, halved and seeded

1 cinnamon stick

2 tablespoons sugar

Juice from 1 small lime (zest first and set aside)

Handful of dried cranberries or raisins

Half and half or pineapple juice

1. Rinse raw barley in cold water. Place in large pot and cover with 6 cups of water. Bring to boil and simmer, covered, 15 minutes. Drain barley and return it to pot.

2. Add coconut milk, vanilla bean, cinnamon stick, sugar, lime juice, and craisins. Bring to simmer; cook covered on low until barley is tender and milk thickened, about 30 – 40 minutes, stirring occasionally.

3. Remove cover during final 10 minutes of cook time and add half and half or pineapple juice if pudding becomes dry. Garnish with lime zest, toasted grated coconut, and nutmeg.

Avocado-Herb Dressing

2011-05-05T05:22:00.000-07:00

1 avocado
1 cucumber, peeled and seeded if desired
1/2 cup buttermilk
Juice and zest from 1/2 lemon
1 tablespoon Penzey's Creamy Peppercorn seasoning
Big bunches of fresh dill, cilantro, chives, and basil

Blend or process all ingredients. Serve as salad dressing, dip for vegetables or chicken and fish.

Panko Chicken Strips

2011-05-05T05:21:00.000-07:00

Serves 4
1 1/2 pounds boneless skinless chicken breast, sliced into strips
2 eggs
1/2 cup buttermilk
2 cups Panko breadcrumbs
2 teaspoons Old Bay Seasoning
Canola oil

Salt and pepperWhisk together eggs, buttermilk, and Old Bay Seasoning; set aside. Pour Panko into shallow dish; set aside. Heat oil in large pan with high sides (to test whether the oil is hot enough, stick the handle of a wooden spoon or chopstick into the oil; when bubbles form around the handle and float up, the oil is ready).

While the oil is heating, soak chicken strips in the buttermilk and egg mixture. When oil is ready, roll chicken in Panko and gently place in oil. Work in batches so that the pan does not crowd. Fry both sides until they are golden brown and crisp; drain on cooling rack placed over paper towels and season with salt and pepper.

Serve with big green salad and Avocado-Herb Dressing.

Hovdessert (Swedish Meringues) with Chocolate Balsamic Sauce

2011-05-04T09:57:00.000-07:00

Makes about 20 cookies

Meringues:
4 egg whites at room temperature
Pinch of salt
1 cup super fine sugar

Sauce:
3 ounces good bittersweet chocolate
1/3 cup cream
1/4 cup brown sugar
1 - 2 tablespoons balsamic vinegar
2 tablespoons butter

Preheat oven to 250 degrees.

In large bowl beat egg whites and salt with a wire balloon whisk or electric beater until the mixture is foamy. Gradually beat in the sugar and continue beating for at least 5 minutes, or until the egg whites are very stiff and form solid, unwavering peaks when the whisk is lifted out of the bowl.

Cover baking sheet with parchment paper. Fill pastry bag with meringue and make 1-inch wide circles with 2-inch tall sides with small opening in the middle (should resemble tiny baskets), or use a small ice cream scoop to drop mounds of meringue onto cooking surface.

Set sheet in middle of the oven for 50 minutes. If meringues take on any color, lower heat to 200 degrees. Finished meringues should be dry and crisp, but tender on the inside.

For sauce: Melt chocolate with cream on low heat. Add vinegar and stir over low heat until well blended. Remove from heat, stir in butter until melted. Cool and spoon about 1 tablespoon of the sauce into or over each cookie.

Swedish Limpa Bread

2011-04-28T05:11:00.000-07:00

Makes 1 loaf

1/4 very loosely packed brown sugar
1 ounce dark molasses
3/4 cup hot water
1 1/4 teaspoon active dry yeast
1 teaspoon salt
1 1/4 cups rye flour
2 - 3 1/2 cups all-purpose flour
Zest of one orange
1 teaspoon ground anise
1 teaspoon ground fennel
1 teaspoon ground caraway

1 egg yolk
1 - 2 tablespoons fresh squeezed orange juice
1 tablespoon fennel seeds
1 tablespoon caraway seeds

In large mixing bowl combine first four ingredients and allow yeast to rise until foamy, about 5 minutes.

Stir in salt, rye flour, and enough of the all-purpose flour to make a soft pliable dough. Knead in spices.

Add a bit of oil to a clean bowl and roll ball of dough in oil. Cover and let rise to double, about 2 hours.

Gently shape dough into oblong loaf. Place on buttered baking pan; cover and allow to rise to double; about 1 hour.

Whisk together egg yolk and orange juice. Brush over top of loaf and sprinkle with seeds. Bake in preheated 374 degree oven until bread is a deep golden brown and sounds hollow when tapped. Remove from oven and cool on rack at least 30 minutes.

Kroppkakor (Swedish Potato Dumplings)

2011-04-25T05:11:00.000-07:00

Makes 12 large dumplings

8 large russet potatoes (3 - 4 cups riced)
1 egg yolk
3/4 cup all-purpose flour
salt

6 slices good bacon (try Nueske's), diced
1/2 yellow onion, sliced thin
1 teaspoon butter
allspice, pepper

Peel and cut potatoes into smaller pieces; boil until soft. Drain the potatoes and allow to cool; rice and refrigerate until quite cold.

Toss together bacon and onions in a large fry pan; cook very slowly on low. Add butter and allow bacon to crisp and onion to caramelize (this takes about an hour). Drain on paper towels, season with allspice or nutmeg, and pepper; set aside.

Stir together egg yolk, flour, and salt; add potatoes and mix together until a nice dough forms. Separate dough into 12 equal ball (large enough to fill your palm). Make a hole with your thumbs and fill each dumpling with a good bit of filling; form ball around filling and flatten slightly.

Boil dumplings in large pot of salted water or chicken broth, a few at a time. When dumpling rises to the top, it should be done. Cook about 10 minutes each.

Eat immediately with melted butter, lingonberries, extra bacon-onion fillings, or a bechamel seasoned with allspice. For leftovers, slice long and fry in butter.

Hot Cross Buns

2011-04-22T09:08:00.000-07:00

Makes 8 - 10 buns

1/2 cup buttermilk, warmed
1/2 stick butter, melted in buttermilk
1 teaspoon vanilla
1/2 teaspoon almond extract
1/3 cup loosely packed brown sugar
1 1/4 teaspoon yeast
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cardamom
1/2 teaspoon nutmeg
Small handful maraschino cherries, drained and chopped (about 1/8 cup)
1/4 cup craisins, chopped and soaked in 1 tablespoon bourbon
Zest of one orange
Olive oil

Butter, 1 egg beaten

Combine milk, butter, vanilla, sugar, and yeast in mixing bowl; allow yeast to bubble, about 5 minutes. Add flour, baking powder, salt, spices, cherries, craisins in bourbon, and zest; knead by machine about 5 minutes to make a very smooth dough. Allow to rise 2 hour in warm place, covered, or until nearly doubled.

Form small rolls and place on buttered pan about 1/2 inch apart;cover and allow to double about 1 hour.

Brush rolls with beaten egg and bake 20 - 25 minutes in preheated 350 degree oven until rolls are golden brown and cooked through. Cool on rack

Combine powdered sugar, fresh squeezed orange juice, and almond extract to make a glaze; criss-cross glaze over tops of rolls.

Dry Rub for Grilling Meats

2011-04-19T05:24:00.000-07:00

Dry Rub
2 tablespoons ground cumin

2 tablespoons brown sugar

1 tablespoon chili powder

1 tablespoon dry mustard

2 teaspoons paprika

2 teaspoons onion powder

2 teaspoons garlic powder

1 1/2 teaspoons ground cardamom

1 1/2 teaspoons ground cinnamon

1 teaspoon celery salt

1 teaspoon cayenne pepper

This is great on ribs, chops, flank steak, chicken, even tofu.

Rye Pizza Crust

2011-04-12T04:57:00.000-07:00

Make 2 very thin crusts or one thick

2 1/4 teaspoons active dry yeast (one package)
2 teaspoons honey
2/3 cup warm water
2/3 cups rye flour
1/2 cup white all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1 tablespoon olive oil

Combine yeast, honey, and water in small bowl and allow yeast to rise, about 5 minutes. Add foamy yeast mixture to flours and salt; knead or process until a soft but grainy dough forms. Roll ball of dough in bowl with olive oil; cover and allow to rise to double.

Roll or press into baking pan and continue with pizza recipe.

Tunnbröd (Thin Bread)

2011-04-11T05:05:00.000-07:00

Makes 10 pieces

1 1/4 pounds cold peeled, cooked, and riced russet potatoes
1 cup rye flour
1 teaspoon salt
White flour for rolling

Knead all ingredients together to form stuff dough. Divide dough into 10 pieces and roll into balls. Use plenty of white flour for rolling. Roll out balls to be paper thin. Carefully transfer to medium-hot dry frying pan or griddle. Fry on both sides until done, about 2 minutes each side. Transfer to cooling rack and keep covered with a towel. Freezes well.

Agnes's Flatbread

2011-04-08T06:01:00.000-07:00

1/2 cup whole milk
1/2 stick butter
1 beaten egg
1 package of yeast
1/2 cup warm water
1/4 cup molasses (original recipe calls for white Karo syrup)
1 cup whole wheat flour
3 to 4 cups unbleached flour

Scald milk; add stick of butter and allow to melt. When milk-butter is cool enough, add beaten egg.

Dissolve yeast in warm water and whisk in molasses; allow to foam.

Combine all liquids and mix well. Add wheat flour and one cup of unbleached flour. Mix well; continue mixing and adding 1 cup of unbleached flour at a time, mixing well after each addition.

Place dough in an oiled bowl and cover with a towel; let rise to double.

Gently fold dough down; let rest 10 minutes. Divide into 6 to 8 balls. Roll each ball into 1/4 inch thickness. Place two rounds on baking sheet. Let rise to 1/2 inch thickness.

Dip tines of fork into flour and make holes on each sphere about 1/2 inch apart. Tip: Put some of the breads to rise in a place where they won't rise as quickly. Bake at 400 degrees for 10 minutes. Transfer to wire rack and immediately wipe tops with a wet cloth. Cover with a dry towel until the bread is cool. Freezes well.

Ostkaka II (Swedish Cheesecake)

2011-04-07T05:16:00.000-07:00

Serves 4 - 6

3 eggs, slightly beaten

1 cup cottage cheese

2 cups half and half, scalded and cooled

1/3 cup sugar

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1/2 cup slivered almonds, ground

Seasonal fruit or preserves

Mix all ingredients except fruit. Pour into buttered 1 quart casserole. Place in pan of hot water so that water reaches at least half way up side of casserole; bake at 300 - 325 degrees for 1 to 1 1/2 hours, or until inserted knife comes out clean.

Serve with seasonal fruit. Pictured below is Ostkaka with fresh blueberries that were stewed in sugar, balsamic vinegar, and cognac.

Asparagus Avocado Salad with Parsnip Chips and Salmon

2011-04-05T06:07:00.000-07:00

Makes 2 generous servings

2 cups red romaine
2 slices bacon, cooked
2 green onions
1 avocado
1 big bunch asparagus, roasted in a bit of olive oil or steamed
10 Kalamata olives
1 parsnip; shaved using a cucumber peeler and fried crisp in olive oil, drained and salted
2 - 6 ounce salmon fillets, skin removed
1/4 cup sour cream
Olive oil, juice and zest of one lemon
Cumin, salt, and pepper

Toss lettuce, bacon, onions, avocado, asparagus, and olives together on salad plate. Dress with olive oil, salt, pepper, and some of the lemon juice

Season salmon fillets with salt, pepper, cumin, and olive oil; fry skin-side down on high heat in oven-proof pan about 4 minutes or until nice golden crust forms on bottom; carefully flip fish and place pan and fish in 400 degree oven until cooked through, about 7 minutes.

Combine sour cream, salt, pepper, and about 1 teaspoon cumin. Flavor with zest and some of the lemon juice.

Serve salad with salmon and cream sauce on the side; top with crispy parsnips.