Carrot-Fennel Soup

Carrot-Fennel Soup
Adapted from Amanda Hesser in The New York Times Magazine, and, I think, Cooking for Mr. Latte

This light soup strikes a perfect balance between the delicate springtime flavors of young carrots and fennel. Be sure to choose carrots that are sweet and worthy of being eaten on their own; if you make this soup with tired, winter-weary ones, you’ll be sorry.

1 Tbsp. olive oil
1 medium fennel bulb, trimmed and thinly sliced; fronds reserved and chopped
1 ½ lbs. carrots, sliced into ¼-inch rounds
2 large garlic cloves, thinly sliced
4-5 cups vegetable broth (I used Imagine brand)
¾ tsp. salt, or to taste
1/3 cup fresh orange juice
2 Tbsp. crème fraîche, or more to taste
Freshly ground black pepper, to taste

In a large, heavy saucepan, warm oil over medium heat. Add the fennel slices, and cook, stirring, until softened. Add the carrots and garlic, and cook for another minute or two. Pour in 4 cups vegetable broth (if, after puréeing, you feel that the soup is too thick, you can add the final cup, but it’s better to err on the side of adding too little at first), and season with salt. Simmer, covered, until the carrots and fennel are very tender, about 20 minutes.

Remove the soup from the heat, and stir in the orange juice and reserved fennel fronds. If you have an immersion blender, purée the soup directly in the pot; otherwise, transfer it in batches to a food processor or blender, puréeing until smooth. Stir in the crème fraîche. Taste, and adjust seasoning as necessary. Serve warm.

(Recipe updated March 20, 2007.)

Taken from Orangette.

Tortilla Espanola

Cheap, cheeps, ha ha ha.

This recipe is taken from The Splendid Table - great cooking show on NPR, also great cookbook, and of course, weekly emailed recipes. Good stuff. This can be really hard to flip, sometimes, I just skip the flipping part and put it under the broiler - using my Le Crueset pan. The salty kitchen language threat level is high with this one.

Recipe is as follows:

Tortilla Espanola
Reprinted with permission from Spain: A Culinary Road Trip by Mario Batali with Gwyneth Paltrow, published by Ecco, an Imprint of HarperCollins Publishers, 2008.

Serves 4 to 6 as a tapa or appetizer

Tortilla espanola is essentially the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for dinner with salad and a bit of jamon. Basically anytime, anywhere. We had a great one at Valdubon and I think it's because they weren't afraid to use a lot of olive oil. No fear!

• 1/4 cup extra-virgin olive oil
• 1-1/4 pounds waxy potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 8 extra-large eggs
• Kosher salt and freshly ground black pepper

1. Heat the oil in a large cast-iron or nonstick skillet over medium-high until very hot but not smoking. Add the potatoes and onion, season with salt and pepper, reduce the heat to medium, and cook, stirring occasionally and adjusting the heat if necessary so that the vegetables do not brown, until the potatoes are tender when pierced with the tip of a parking knife, 15 to 20 minutes.

2. Meanwhile, beat the eggs with salt and pepper to taste in a large bowl. Add the potatoes to the eggs, then pour into the skillet, spreading the potatoes evenly in the pan. Cook for about 1 minute, just to set the bottom of the egg mixture. Reduce the heat to medium-low and cook for 20 minutes, or until almost set through. Carefully flip the tortilla over (invert it onto a plate if you must, then slide it back into the pan, bottom side up) and cook for 5 minutes longer, until set. Flip out onto a clean plate and allow to rest for 5 minutes. Serve warm or at room temperature.

LYNNE'S TIPS

After reducing the heat to medium-low in Step 2, start checking for doneness after about 15 minutes. It may not take the 20 minutes mentioned depending on the pan you use. You don't want to overcook the eggs or they'll toughen and become dry.

You could, of course, gild the lily with cheese. Grate some good Cheddar, a nutty Gruyere, Manchego or Parmigiano-Reggiano and toss into the egg and potato mixture. It isn't traditional but it adds another layer of flavor.

Use organic eggs if possible. There is a difference, especially in dishes like this one where eggs star.

Spanish Paprika-Potato Oven Omelet

Another Splendid Table recipe, it's cheap and yummy. It reminds me of my trip to Spain, so I like that too.

Spanish Paprika-Potato Oven Omelet
From The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York, 2008). Copyright 2008 by American Public Media.

Serves 3 to 4
15 minutes prep time; 45 minutes oven time
Excellent hot or at room temperature. Reheats well.

Whether you call them frittatas or oven omelets, baking eggs with a sauté or filling is much easier than fussing with a traditional omelet. Instead of the gymnastics involved in cooking and rolling a perfect folded omelet out of the pan, you put everything together, put it in the oven, and set a timer. While the omelet bakes, you could toss a salad of greens and sip a glass of wine.

This is portable food - good for potlucks, boat rides, and office lunches.

• 1 medium to large red-skin potato, sliced as thin as potato chips
• Good-tasting extra-virgin olive oil
• 1 medium onion, sliced into thin rings
• Salt and fresh-ground black pepper
• 1 large garlic clove, minced
• 1 tablespoon mild Spanish paprika, or mild or hot Spanish smoked paprika (pimenton de la vera)
• 6 large eggs
• 3/4 cup milk
• 1/8 teaspoon salt
• 1/8 teaspoon fresh-ground black pepper
• 1 cup fresh-grated Parmigiano-Reggiano, Asiago, or Fontinella cheese
• 1 cup shredded Muenster or Monterey Jack cheese

1. Preheat the oven to 350 F. Film a 10-inch skillet (with an ovenproof handle) with oil, and heat over medium-high heat. Add the potatoes, onions, and a little salt and pepper. Sauté until the potatoes are tender. Remove skillet from the heat. Stir in the garlic then sprinkle the potatoes with the paprika.

2. In a bowl, beat together the eggs, milk, salt, pepper, and 2/3 cup of each of the cheeses. Pour the mixture over the sauteed potatoes. Sprinkle with the remaining cheeses, cover with foil, and bake for 30 minutes. Uncover and bake for 10 to 15 minutes more, or until a knife inserted in the center comes out with only a few bits of creamy egg and cheese clinging to it. Let the omelet stand for 5 to 10 minutes before cutting it into wedges.

LYNNE'S TIPS

Think of this recipe as a general idea and improvise. Use cooked greens like spinach and chard instead of all or part of the potato. Or before cooking the vegetables, saute several slices of good bacon or pancetta in the skillet until barely browned. Remove from the skillet and set aside. Discard the fat in the pan and proceed with the rest of the recipe. Add the bacon to the egg mixture before pouring it over the potatoes.

If possible, use organic eggs. There really is a difference in flavor.

Scandinavian Flower Eggs with Sweet-Tart Mustard Dill Sauce

This is taken from a weekly newsletter I get from the Splendid Table, which is a radio show on NPR. There is a great weekly newsletter you can sign-up for, which is where I got the recipe. How to Eat Supper is a great cookbook, I highly recommend it.

Scandinavian Flower Eggs with Sweet-Tart Mustard Dill Sauce
From The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter/Publishers, 2008). Copyright 2008 by American Public Media.

Serves 4 to 5
15 minutes prep time; 5 minutes assembly

Cook's Note: The potatoes and eggs could be cooked a day ahead and refrigerated. The sauce holds for 3 days in the refrigerator.

Wedges of hard-cooked egg tucked into chopped salad greens mimic tightly clustered chrysanthemum petals - a great presentation.

What no one knows until they dig into the salad is that hidden under the greens are slices of potato. Slathering the platter first with mayonnaise ensures that the salad is flavored from the bottom up as well as the top down.

Given some hard-cooked eggs and boiled potatoes, you can make this fancy-looking dish in a few minutes. Zigzag the mustard sauce over the eggs, and you are done.

Potatoes:

• 1 pound (7 to 8) small red-skin potatoes

Mustard Dill Sauce:

• 1 small garlic clove, minced
• 3 tablespoons minced onion
• 1/4 cup plain distilled vinegar or cider vinegar
• 2 tablespoons sugar, or more to taste
• 3 tablespoons cold-pressed canola or safflower oil
• Generous 1/2 cup dark grainy mustard
• 1/3 to 1/2 cup chopped fresh dill leaves
• Salt and fresh-ground black pepper

Salad:

• 2 generous tablespoons mayonnaise
• Salt and fresh-ground black pepper
• 1 small head Bibb lettuce, leaves stacked and sliced into thin strips
• 8 large hard-cooked eggs, peeled and cut into 4 wedges each
• 2 tablespoons chopped fresh dill leaves
• 1/4 cup chopped sweet onion (Vidalia, Mau, Walla Walla, etc.)

1. In a 6-quart pot, simmer the potatoes in water to cover for 15 minutes, or until they offer a little resistance when pierced with a knife. Drain, and rinse them with cold water to cool. Peel and slice them about 1/4 inch thick.

2. While the potatoes are cooking, make the sauce: In a medium bowl, blend together the garlic, onion, and vinegar. Let stand for 10 minutes to mellow. Then whisk in the 2 tablespoons sugar, the oil, the mustard, and 1/3 cup of the dill. Add the salt and pepper to taste. Taste for sweet-sour balance, adding sugar or vinegar as needed. Add more dill if you like.

3. On a large platter, spread the mayonnaise to form a 9- or 10-inch round. Top with the potatoes, overlapping the slices. Sprinkle them with salt and pepper, then pile the lettuce on the potatoes. Top with the egg wedges, tucking them into a tight sunburst pattern (like flower petals). Season them with salt and pepper.

4. Before serving, zigzag streaks of the mustard dill sauce over the eggs and greens. Scatter the chopped dill and sweet onion over the eggs, and serve with additional sauce at the table.

LYNNE'S TIPS

Dressing salad from the bottom as well as the top is a trick that works whether you build the salad on a platter or in a bowl.

When you have some leftover cooked salmon, flake it into big chunks and tuck it in with the egg slices. It's a natural with the dill sauce.

Salmon with Warm Lentils

Taken from Real Simple. Looks easy enough.

Serves 4 Hands-On Time: 30m Total Time: 30m

Ingredients

• 1 cup green lentils, rinsed
• kosher salt and black pepper
• 2 tablespoons plus 1 teaspoon olive oil
• 1 1/4 pounds skinless salmon fillet, cut into 4 pieces
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1/4 red onion, chopped
• 1/2 cup chopped fresh flat-leaf parsley
• 1 bunch arugula, torn (about 4 cups)
• 1 lemon, cut into wedges

Directions

1. Bring 4 cups water to a boil. Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 25 minutes; drain.
2. Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.
3. In a large bowl, combine the vinegar, mustard, onion, parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
4. Add the lentils and arugula to the vinaigrette and toss to combine. Serve with the salmon and lemon wedges.

By Sara Quessenberry, December 2009

Make-Ahead Mashed Potatoes

This comes from a friend of the family, I am not sure where she got it. Good stuff, indeed.

Ingredients:

1 Cup sour cream
1 8-ounce package softened cream cheese
8-10 medium size potatoes, peeled & boiled til tender
4 Tablespoons butter, plus 2 tablespoons
1/3 Cup chopped chives (optional)
Salt & Pepper to taste
1/2 Cup grated Parmesan cheese, plus 1/4 cup

Directions:
Beat the sour cream and cream cheese together. Add the hot, drained potatoes. Beat until smooth. Add the butter, optional chives, salt and pepper. Rub the inside of a 3 quart souffle dish with 2 Tb softened butter. Sprinkle 1/4 cup grated parmesan into the dish, and tip the dish, so that the cheese adheres to the butter. Turn the potatoes into the souffle dish and dot with butter and sprinkle with cheese. REfrigerate 2 to 3 days and bake at 350 degrees for 25 minutes, until golden. Prep time: 10 minutes. Cook time: 45 minutes. Serves: 10.

Sweet Potato Souffle

For the love, this is the best sweet potato recipe, ever, ever.

Ingredients:

6 medium sweet potatoes, boil til soft, then mash
1 cup white sugar
2 eggs
1 Tablespoon vanilla (I add more!)
1/2 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans (I use more!)
1/3 cup melted butter

Directions:

Mix sweet potatoes, white sugar, eggs, vanilla, 1/2 C melted butter thoroughly. Pour into buttered baking dish.
Combine flour, brown sugar, pecans, 1/3 C melted butter. Sprinkle over potato mixture. Cover, bake at 350 degrees for 30 minutes.

Daily Granola

I found this recipe on the awesome blog - Orangette. It's my first granola recipe, and I heart it enough that it may be my last. I've mixed it up a bit, adding pumpkin seeds in place of sunflower seeds, coconut, I usually trade out half the sesame for flax seed. I also plan on adding wheat germ one of these days. I really like it with dried apricots. Also, I recently read a tip about cooking the granola on parchment paper for an easier transfer.

From Orangette:
Daily Granola
Adapted from Nigella Lawson’s Feast

"The recipe that follows is the way I’ve come to use Nigella’s recipe. Of course, tweak as you will. For example, feel free to use whatever type of nut you like best - just one, or a variety. You could add some flax seeds, if you like, or some shredded coconut. If you like your granola with dried fruit, go ahead and add some - but after baking, not before. And about the applesauce: I like to buy it in those single-serving cups, the kind made to go in kids’ lunchboxes. I used to buy it in bigger glass jars, but I found that it started to go moldy before I could use it all. The smaller containers are very handy that way; there’s less waste.

Finally, I highly recommend eating this granola with plain soy milk. I like it with plain yogurt or regular milk too, but soy milk is especially good. This granola also mixes nicely with other cereals."

Dry ingredients:
5 cups rolled oats
2 to 3 cups raw almonds or pecan halves, or a mixture
1 cup hulled raw sunflower seeds
¾ cup sesame seeds
¾ cup light brown sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. salt

Wet ingredients:
¾ cup unsweetened apple sauce
1/3 cup brown rice syrup
¼ cup honey
2 Tbsp. vegetable oil, such as canola or safflower

Set racks in the upper and lower thirds of the oven. Preheat the oven to 300°F.

In a large bowl, combine all of the dry ingredients. Stir to mix well. In a small bowl, combine all of the wet ingredients. Stir to mix well. Pour the wet ingredients over the dry ones, and stir well.

Spread the mixture evenly on two rimmed baking sheets. Bake for 35 to 40 minutes, or until evenly golden brown. Set a timer to go off every ten minutes while the granola bakes, so you can rotate the pans and give the granola a good stir; this helps it to cook evenly. When it’s ready, remove the pans from the oven, stir well – this will keep it from cooling into a hard, solid sheet – and set aside to cool. The finished granola may still feel slightly soft when it comes out of the oven, but it will crisp as it cools.

Scoop cooled granola into to a large zipper-lock plastic bag or other airtight container. Store in the refrigerator indefinitely.

Yield: about 10 cups

Kitchen-Sink Quesadillas

Ingredients

• 1 15.5-ounce can black beans, drained
• 1 11-ounce can corn kernels, drained
• 3/4 cup salsa, drained
• 1 8-count package large flour tortillas
• 1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack
• 1 small red onion, thinly sliced
• 1/3 cup fresh cilantro leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• juice of 1 to 2 limes
• 2 tablespoons extra-virgin olive oil
• 1 head romaine lettuce, sliced 1 inch thick

Directions

1. Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa.
2. Place 4 tortillas on a parchment- or foil-lined baking sheet. Sprinkle with half the cheese. Using a slotted spoon, transfer the black bean mixture on top of the cheese. Sprinkle with the remaining cheese and sandwich with the remaining tortillas. Bake until the cheese has melted, 5 to 7 minutes.
3. Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss. Transfer the quesadillas to a cutting board. Cut each into 6 wedges. Serve with the salad.

From Real Simple

Swiss Chard and Sweet Potato Gratin

Taken from Smitten Kitchen.

Swiss Chard and Sweet Potato Gratin

I won’t lie, Swiss chard can be a real pain to prep, what with the rib-separation and rendering of unfathomable volumes down to a few measly cups of cooked greens. I like to chop, wash and dry mine the day before, but if you’re especially in a rush, I see no reason you can’t swap pre-washed (3 pounds) or even frozen spinach (about 5 to 6 cups). I also don’t see why you can’t swap the sweet potato for thin slices of butternut squash but then you will have less of an exuse to say “yam-yam” to the baby over and over again until he laughs.

Finally, if my gratin looks a little “wet” to you, don’t worry, yours — providing you squeeze your greens out well — should not. I just mindlessly baked mine for half the time covered with foil which is not a bad idea for all-potato gratins, not drying enough for greens.

Serves 12

1/4 cup (1/2 stick or 2 ounces) butter
1 small onion, finely chopped
3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces
Pinch of freshly grated nutmeg
2 cups heavy cream or whole milk
2 garlic cloves, minced
2 tablespoons flour
2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh thyme
Fine sea salt
Freshly ground black pepper
1 1/4 cups (about 5 ounces) coarsely grated Gruyére cheese

Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon.

Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season sauce with salt and pepper.

Assemble gratin: Preheat oven to 400°F. Butter deep 9×13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese. Distribute half of the greens mixture over the cheese, then sprinkle salt, pepper, a quarter of the herbs and 1/4 cup of the cheese over it. Pour half of bechamel sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese and then the remaining greens, salt, pepper and herbs. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese.

Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.

Do ahead: You can make the entire gratin but not bake it up to a day in advance and keep it in the fridge. You can also make and bake the gratin and reheat it. Gratins reheat well, but they take almost as much time to gently heat through as they do to bake in the first place, especially deep ones like this. As for reheating, already baked and frozen, I will find out very soon! But I am near-positive it will be fine.

Pioneer Woman Orange Rolls

I know I am cheating on Becky's Orange Rolls, but I am a sucker for a new orange roll. This recipe can be found with nifty directions here.

Ingredients

• FOR ROLLS:
• ½ whole Recipe Of "Cinnamon Roll Dough"
• 8 Tablespoons Orange Marmalade
• ½ cups Melted Butter
• 1 cup Brown Sugar
• ½ teaspoons Kosher Salt
• _____
• ORANGE GLAZE:
• 2 pounds Powdered Sugar
• 6 Tablespoons Melted Butter
• ½ cups Milk
• ½ cups Orange Juice
• 1 dash(es) Salt

Preparation Instructions

Roll out dough into a long rectangle. Spread marmalade over the top. Pour on butter, and then sprinkle on the brown sugar evenly. Sprinkle with salt.

Beginning at the long side farthest from you, roll the dough in a long roll toward you; begin careful to keep it tucked tightly. Pinch edge to seal.

Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 minutes.

Bake at 375 degrees for 15 to 18 minutes, or until golden brown (but not overly brown).

While baking, mix together the ingredients for the orange glaze, thinning with more milk or orange juice to make mixture thin enough to be pourable.

Immediately drizzle orange glaze over the top. Serve warm or at room temperature.

Baked Chicken Meatballs

From Smitten Kitchen

Again, another Smitten Kitchen idea.

Baked Chicken Meatballs
Adapted from Gourmet

These were unbelievably good, quite possibly my new favorite meatball recipe; they pack a lot of flavor from a few ingredients and can I say this? I hope it sounds as good to you as it does to me: They taste … cheesy. Like you’d snuck a whole lot of melty goodness in there, even though there is none. In my book, that’s a high compliment.

These make for an excellent main course, but I will definitely be making miniature versions of them for a party, hopefully one day soon.

Gourmet suggests you serve these with pepperonata, a marinated roasted red pepper antipasto. We enjoyed it, but don’t think it’s in any way mandatory to get the most out of your meatballs. One cooking note, should you choose to make it at home: I’d suggest roasting the peppers whole — rather than in strips — and peeling them before slicing them for the dish. Perhaps it’s just a personal preference, but I found the strips of still-attached roasted pepper skin annoying to eat, and easily avoided. You can find the pepperonata accompaniment over here.

Serves 4, or more as appetizers or sliders

3 slices Italian bread, torn into small bits (1 cup)
1/3 cup milk
3 ounces sliced pancetta, finely chopped (you can swap in Canadian Bacon if you can’t find pancetta)
1 small onion, finely chopped
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
2 tablespoons tomato paste, divided*
3 tablespoons finely chopped flat-leaf parsley

Preheat oven to 400°F with a racks the upper thirds. Soak bread in milk in a small bowl until softened, about four minutes.

Cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. (Alternately, as in “I thought of this after the fact”, I’d bet you could render the pancetta for a couple minutes and cook the onions and garlic in that fat, rather than olive oil.) Cool slightly.

Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in another 4-sided sheet pan (I used a 9×13 roasting dish).

Stir together remaining tablespoons of tomato paste and oil and brush over meatballs (the paste/oil does not mix in any cohesive manner, but just smoosh it on and run with it) , then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes (though mine took a good 5 minutes longer).

* I accidentally added a heaping tablespoon of the tomato paste into the meatball mixture the first time I made it, and ended up liking it better than without it. I’d use the tomato paste on top too. It’s good both places.

Warm Butternut and Chickpea Salad

I found this recipe on Smitten Kitchen, looks fabulous and great for the fall.

Warm Butternut and Chickpea Salad with Tahini Dressing
Adapted from Orangette, who adapted it from Casa Moro.

Yield: 4 servings

For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley

For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Preheat the oven to 425°F.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Do ahead: Molly says this salad, lightly dressed, keeps beautifully in the fridge, that you should hold a little of the dressing on the side and that it can be reheated in the microwave. I, for one, have never had any leftovers.

From Smitten Kitchen

Brussels Sprouts with Chestnuts, Pancetta and Parsley

This is a recipe I am going to try out for T-day '09. It is by Nigella Lawson. I plan to sub Marsala wine for chicken stock, since I have no idea where to buy it. Plus, I don't think my extended family would be to keen on it, anyhoo. ETA - this was great! I still have a lot of parsley in my garden, so it is a good way to use the last of it up. Also, Trader Joe's sell pancetta already diced, it made it much easier. One note, make sure to cook the chestnuts until the are soft, I hurried my second batch and the chestnuts were a bit dry.

Ingredients

• 2 1/4 pounds Brussels sprouts
• 1 tablespoon vegetable oil
• 9 ounces pancetta, rind removed and cut into 1/2-inch cubes
• 2 tablespoons butter
• About 8 to 9 ounces vacuum-packed chestnuts
• 2 fluid ounces Marsala wine
• 1 large handful fresh parsley, chopped, divided
• Freshly ground black pepper

Directions

Slice the bottoms off each of the Brussels sprouts, cutting a cross onto the base as you go. Place the Brussels sprouts into a large saucepan of salted boiling water. Cook the Brussels sprouts for 5 minutes, or until they are tender but still retain a bit of bite.

Remove the pan from the heat and drain the excess water from the Brussels sprouts.

Heat the oil in a large clean saucepan. Add the pancetta cubes to the pan and cook until they are crisp and golden-brown in color, but not cooked to the point of having dried out.

Add the butter and the chestnuts to the pancetta saucepan and with a wooden spoon or spatula, press down on them to break them up into pieces. Once the chestnuts have been warmed through, turn the heat up and add the Marsala to the pan. Cook until the mixture has reduced and thickened slightly.

Add the sprouts and half the parsley to the saucepan and mix well. Season the Brussels sprouts with freshly ground black pepper.

To serve, place the Brussels sprouts onto a warmed serving plate and sprinkle the remaining chopped parsley over the top.

Found on The Food Network.

Cream-Cheese Sugar Cookies

I got this recipe from a blog that has a lot of great ideas - Blonde Designs. I have only made these once, but I liked them quite a bit. I am always on the lookout for a good cookie, as we all should be. I do put in the almond extract, and I think I may add some lemon zest next time as well, since I am a fool for lemons.

Ingredients
1 C butter (2 sticks) softened
3 oz. cream cheese softened
1/2 C sugar
1 egg
pinch of salt
2 tsps vanilla extract
1/4 tsp almond extract (optional)
3 C flour

Directions
1. Cream butter and cream cheese until fluffy; add sugar and mix.
2. Add egg, salt, vanilla, and almond extract; mix well.
3. Add flour. Wrap dough in plastic and chill several hours or overnight.
4. Roll out on floured surface and cut out cookies (keep on the thicker side). Bake on ungreased sheet at 375 degrees F until edges begin to barely brown. Cool completely and frost.

Indonesian Ginger Chicken

Ina does it right, y'all.

Ingredients

nocoupons

• 1 cup honey
• 3/4 cup soy sauce
• 1/4 cup minced garlic (8 to 12 cloves)
• 1/2 cup peeled and grated fresh ginger root
• 2 (3 1/2 pound) chickens, quartered, with backs removed

Directions

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

Beans and Cornbread

I know that Ms. Pioneer Woman (Ree) did not invent this concept, but I like this recipe. And it is cheap! Her website has nifty pictures too...

Ingredients

• Bean Ingredients:
• 4 cups Pinto Beans
• 4 slices Thick Bacon (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham)
• 1 teaspoon Salt
• 2 teaspoons Ground Black Pepper
• Cornbread Ingredients:
• ¼ cups Plus 2 Tablespoons Shortening
• 1 cup Yellow Corn Meal
• ½ cups All-purpose Flour
• 1 teaspoon Salt
• 1 cup Buttermilk
• ½ cups Milk
• 1 whole Egg
• 1 Tablespoon Baking Powder
• ½ teaspoons Baking Soda

Preparation Instructions

BEANS: Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.

CORNBREAD: Preheat oven to 450 degrees. Heat shortening in an iron skillet, muffin pan, or other baking pan. Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir. Add ¼ cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.

Butternut Squash Pasties

This is taken from the Kitchn, one of my favorite cooking blogs. I haven't made these before but I really like the idea and everything in it.

ETA - these were very time-consuming and a little bland. I would up the salt in the pastry and add some feta or kalamata olives into the mix to give it a bit of flare. Not sure I would make again.

Butternut Squash, Sage, and Parmesan Pasties
Makes 2 large or 4 small pasties

Dough
1 1/3 cups all-purpose flour
Pinch of salt
2/3 cup chilled butter, cut into small pieces
6-8 tablespoons ice water

Filling
8 ounces butternut squash, peeled and cut into 1 cm cubes
1 medium red onion, diced
1 clove garlic, crushed
1 tablespoon finely chopped sage
1 tablespoon finely chopped parsley
1/4 cup grated Parmesan cheese
2 tablespoons pine nuts, toasted

Sea salt
Freshly ground white pepper (or black)
1 egg, beaten

To make dough

Sift flour and salt into a large bowl. Using a pastry blender or knife, cut butter into flour until the mixture resembles fine breadcrumbs. Add 1 tablespoon of ice water at a time, gently tossing between additions, until the dough just holds together. Shape dough into a ball and wrap tightly in plastic wrap. Refrigerate at least 30 minutes before rolling out.

Before rolling out the dough, let it soften slightly so that it is malleable but still cold. On a lightly floured surface, roll it out to 1/8-inch thick. Cut out two circles using a plate or bowl as a guide.

To make pasties

Preheat oven to 375°F.

In a large bowl, combine butternut squash, onion, garlic, sage, parsley, Parmesan cheese, and pine nuts.

Spoon mixture over half of each dough round, leaving a 1-inch border around the edge. Sprinkle well with salt and pepper.

Moisten the edges of the dough with beaten egg. With cool hands, fold the pastry over and crimp the edges. (Use any crimping technique you like, just make sure it is well sealed. Cut a small slit in the top of each pasty. Brush all over with beaten egg.

Bake until golden and cooked through, about 40 minutes. Serve hot or warm.

Roasted Tomato and Basil soup

From the wonderful Ina Garten. Best paired with grilled cheese sandwiches of course.

Ingredients

nocoupons

• 3 pounds ripe plum tomatoes, cut in half
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) canned plum tomatoes, with their juice
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Chicken and Dumplings

I haven't made this exact recipe before, but I am excited. This is taken from the Smitten Kitchen blog. Cook's Illustrated usually gets it right.

Chicken and Dumplings with Leeks and Tarragon
Adapted from Cook’s Illustrated, February 2005

CI notes that you should not use low-fat or fat-free milk in this recipe, and that you should start the dumpling dough only when you’re ready to top the stew with the dumplings.

Serves 6 to 8

Stew
5 pounds bone-in, skin-on chicken thighs
Table salt and ground black pepper
4 teaspoons vegetable oil
4 tablespoons unsalted butter (1/2 stick)
2 medium leeks , white and llight green parts only, cut in half lengthwise and then into 1-inch pieces
1 large onion, minced
6 tablespoons unbleached all-purpose flour
1/4 cup dry sherry
4 1/2 cups low-sodium chicken broth
1/4 cup whole milk
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh tarragon leaves

Dumplings
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
3 tablespoons reserved chicken fat (or unsalted butter)

1. For the stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.

2. Add the butter to the Dutch oven and melt over medium-high heat. Add the leeks, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.

3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.

4. For the dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

5. Return the stew to a simmer, stir in the peas and tarragon, and season with salt and pepper. Following the steps below, drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.

To make the dumplings: Gather a golf-ball-sized portion of the dumpling batter onto a soup spoon, then push the dumpling onto the stew using a second spoon. Cover the stew with the dumplings, leaving about 1/4 inch between each. When fully cooked, the dumplings will have doubled in size.

Beef Stew

This is taken from Real Simple, it is a slow-cooker recipe. I usually half the beef and put more veggies in, for health and wallet's sake. I like either red potatoes or yukon gold.

Ingredients

• 4 pounds bottom round, well trimmed and cut into 2-inch pieces
• 1 cup all-purpose flour
• 1/3 cup olive oil (plus more if needed)
• 2 large onions, diced (2 cups)
• 1 6-ounce can tomato paste
• 1 cup dry red wine
• 1 pound potatoes, cut into 2-inch pieces (about 4 cups)
• 1/2 pound baby carrots (about 2 cups)
• 2 cups beef broth
• 1 tablespoon kosher salt
• 1 teaspoon dried thyme leaves
• 1 bay leaf
• 1 cup frozen peas, thawed

Directions

1. Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.
2. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker.
3. Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
4. Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.

Taken from: Real Simple

Becky's Orange Rolls

Good times.

1 package of yeast (or 2 1/4 tsp. of yeast)
1/2 C of warm water
4 tsp of warm water
Dissolve yeast and sugar in warm water

2 eggs well-beaten
1 C warm milk
1 tsp salt
5 tsp. soft shortening
4-5 C flour
1 orange

Beat eggs and salt together, add yeast mixture, milk, and shortening. Work in flour to make a soft dough. Let rise one hour (I cover it and put inside of the microwave, you want to keep it warm - do not turn on the microwave). Roll dough flat out. Spread with melted butter mixture of grated rind and 1/2 C of sugar. Roll up and cut into rolls. Place on cookie sheet. Bake at 400 degrees for 15 min.

Makes 2 dozen.

Black Bean Burritos

1 can black beans, rinsed
1 cup canned tomatoes, diced
1 tbsp hot sauce OR 1-2 chipotle chiles, chopped
2 garlic cloves, minced
1/2 onion, chopped
1 tbsp olive oil
handful cilantro, chopped
salt and pepper to taste
flour tortillas
extra cilantro / sour cream / chopped mangoes (optional)

Fry onion until soft; add beans, tomatoes, hot sauce or chiles, cilantro, and salt. Let simmer for 35-45 minutes, covered, stirring occasionally. When liquid has been absorbed, add garlic and serve immediately. Dollop on warm flour tortillas and top with sour cream, cilantro, and chopped mangoes.

From TheKitchn

Couscous with Raisins, Pine Nuts, and Capers

Full of yummy things, I haven't tried it yet but I don't know how it could go wrong... Edited to add, I made it and it could use some punching up - feta was great in it, my friend liked hers with soy sauce, and Josh seemed happy with it as is. Maybe even add extra capers, if you like that sort of thing.

Serves 4

1 1/2 cups water
2 tablespoons olive oil, divided
1/3 cup golden raisins
1/2 teaspoon salt
1 cup couscous
1 small red onion, thinly sliced
1/3 cup pine nuts, toasted
2 tablespoons capers, drained and rinsed
Salt and freshly ground black pepper

In a medium saucepan, bring water, 1 tablespoon olive oil, raisins, and salt to a boil. Add couscous, cover, and remove from heat. Let stand 15 minutes.

Meanwhile, heat remaining tablespoon olive oil in a pan and sauté onion until golden brown.

Fluff couscous with a fork and mix in onions, pine nuts, and capers. Season to taste with salt and pepper.

From TheKitchn

Salmon Patties

I have been really digging the salmon patty for a little while now. I get the canned wild salmon (it is supposed to be higher in Omega 3s or something like that...) from Costco. I use two cans for this recipe. I have tweaked it here and there, the most important thing is to make sure that the oil is nice and hot before frying the patties. Otherwise it gets all crazy and uncooperative. Also, use vegetable oil or canola - olive has a high smoke point. Also, my kidlet who eats pretty much nothing but bread will eat this (I have to call it a "crabby patty" though, don't judge).

2 cans of salmon - reserve some of the liquid in case you need to make it more sticky
1/4 C bread crumbs
1/4 C milk
1 egg
a bit of fresh or dried dill
a bit of Old Bay seasoning
a splash of lemon juice
green onions (optional)

Whisk egg, milk, and seasonings together first. Add salmon and break up into smaller chunks, add bread crumbs. Form into patties and cook 3-4 minutes per side, depends on how crispy you like them.

I make a little sauce to go with it. I use mayo (mayo haters could probably use sour cream instead), lots of lemon juice (I don't think you can put too much in - at least half a lemon per half cup of mayo), a bit of kosher salt, and olive oil. Mix it all and adjust for taste.

Vegetarian Chili

This recipe is from my sister-in-law, and if I remember right, she got it out of a Penzey's catalog. Still a tad spicy for Josh, this time around I will only put in one Tbsp of chili powder.

3 TBLS OIL
1 ONION CHOPPED
3 GARLIC CLOVES MINCED
1 RED PEPPER CHOPPED (I USE JARRED ROASTED RED PEPPERS, CHOPPED)
1/2 TSP PEPPER
1 TSP CUMIN
1/2 TSP CHIPOTLE PEPPER POWDER(PENZEY'S IS THE BEST I'VE TRIED SO FAR)
DASH CAYENNE
3 TBLS CHILI POWDER
1-3 CUPS WATER (DEPENDS ON YOUR PREFERENCE)
26 OZ. TOMATO SAUCE
2 16 OZ. CANS CHOPPED TOMATOES W/ JUICE
2 CANS KIDNEY BEANS DRAINED
1 CAN BLACK BEANS DRAINED


HEAT OIL IN PAN OVER MED HEAT. ADD ONION, GARLIC AND PEPPER AND COOK UNTIL THEY START TO SOFTEN. IN A SMALL BOWL, MIX ALL SPICES AND ADD TO THE PAN. COOK UNTIL SPICES START TO GET STICKY. POUR SOME OF THE TOMATO JUICE INTO THE PAN AND SCRAPE UP ALL THE BITS. POUR THIS MIXTURE, ALONG WITH REMAINING INGREDIENTS INTO THE SLOW COOKER. COOK ON HIGH FOR AT LEAST 3-4 HOURS.

Jamie Oliver's tagliatelle with spinach, mascarpone and parmesan

This pasta is pretty easy, and though I wouldn't classify it as healthy, it has spinach. And spinach, my friends, is a super food. Just ignore the cream and cheese part.

Ingredients

• 455g/1lb tagliatelle or spaghetti
• olive oil
• 2 teaspoons butter
• 2 cloves of garlic, peeled and sliced
• ½ a nutmeg, freshly grated
• 400g/14oz fresh spinach, washed thoroughly and finely sliced
• sea salt and freshly ground black pepper
• 120ml/4fl oz double cream
• 150g/5oz mascarpone cheese
• 2 handfuls of freshly grated Parmesan cheese

Directions:

Bring a large pan of salted water to the boil, add the pasta, and cook according to the packet instructions. Meanwhile get a frying pan or wok warm, add a drizzle of olive oil, the butter, garlic and nutmeg. When the butter melts, add the spinach. After 5 minutes it will have wilted down and will be nice and dark. A lot of the liquid will have cooked away and you'll have wonderful intensely flavoured spinach. At this point season with salt and pepper until it tastes good, then add the cream, mascarpone and a little ladle of cooking water from the pasta. Let this come to a simmer and then season again.

Drain the pasta, reserving some of the cooking water, then stir it into the spinach sauce. Add the Parmesan and toss everything together. Loosen to a nice silky consistency with some of the reserved cooking water, so it doesn't become too claggy. Check once more for seasoning and serve straight away.

Found on Jamie Oliver's website

Coleslaw

Ina Garten’s Cole Slaw

Ingredients:

1/2 small head green cabbage
1/2 small head red cabbage
4 large carrots, scrubbed or peeled
2 cups (16 ounces) good mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh parsley leaves

Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor* with the slicing blade (according to manufacturer’s instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don’t fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don’t push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving.

Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.

In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.

Found on Smitten Kitchen

Turkey Meatloaf

The great Ina Garten's Barefoot Contessa recipe makes enough to feed the state of South Dakota, so I always half it. Also, I usually sub ketchup for the tomato paste since I hate wasting a can of tomato paste because the recipe only calls for a few teaspoons. Also, very important, do not buy ground turkey because it is cheaper. It is very gritty. Instead go with ground chicken or ground turkey breast (but it is a bit pricey).

Turkey Meatloaf
Ina Garten

Ingredients

nocoupons

• 3 cups chopped yellow onions (2 large onions)
• 2 tablespoons good olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
• 1/3 cup Worcestershire sauce
• 3/4 cup chicken stock
• 1 1/2 teaspoons tomato paste
• 5 pounds ground turkey breast
• 1 1/2 cups plain dry bread crumbs
• 3 extra-large eggs, beaten
• 3/4 cup ketchup

Directions

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Serves 8-10

From The Barefoot Contessa Cookbook

No-Knead Bread

No-Knead Bread

Jim Lahey at the Sullivan Street Bakery via Mark Bittman at New York Times

Yields one 1 1/2 pound loaf

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450°. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Found on Smitten Kitchen

Bean and Kale Soup

If you are afraid of garlic, then this isn't for you. But don't be too scared of all those cloves, the soup doesn't end up being overpowering at all, in my opinion, of course. This soup has become a winter standby at our house. I make sure to cut the kale small so that it doesn't have to cook as long. The recipe says to simmer for an hour, but I've never done that. Usually 20 or 30 minutes is enough. I've never made the crostini with it, but I am sure it is good. Also, it is a good idea to add all the garlic at once, since it burns pretty fast.

Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini

Dave Lieberman

Ingredients:

• 1/4 cup extra-virgin olive oil, plus more for the bruschetta
• 6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
• 2 teaspoons dried oregano
• 1 (6-ounce) can tomato paste
• 2 tablespoons red wine vinegar
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 quarts chicken stock, water, or a combination
• Salt and freshly ground black pepper
• 1 large bunch kale, large ribs removed, chopped
• 1 baguette

Directions

Heat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.

Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.

Serves 6-8

Found at The Food Network

Stove Top Macaroni and Cheese

Stove top Macaroni and Cheese

Alton Brown

Ingredients

• 1/2 pound elbow macaroni
• 4 tablespoons butter
• 2 eggs
• 6 ounces evaporated milk
• 1/2 teaspoon hot sauce
• 1 teaspoon kosher salt
• Fresh black pepper
• 3/4 teaspoon dry mustard
• 10 ounces sharp cheddar, shredded

Directions

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Serves 6 - 8

Found on The Food Network