Cold Pressed Tofu

 

Adapted from The Woks of Life

Ingredients

1. 1 clove garlic (minced)
2. 8 teaspoons light soy sauce
3. 1-2 teaspoons chili oil (optional; I used 2 teaspoons)
4. 1-2 teaspoons machaca salsa
5. 3/4 teaspoon fish sauce
6. 4 teaspoons sesame oil
7. 1 teaspoon sugar
8. 1/2 teaspoon white pepper powder
9. 14-16 ounces firm tofu (cut into bite-size cubes; 1 box)
10. ½ small red onion (julienned)
11. ¼ cup chopped cilantro

Mix it all together to dissolve the sugar. Toss in the tofu. Yummy!

My Notes: This was so good. I added in fish sauce and some sesame salsa from Trader Joe's and both were excellent editions. The recipe reflects doubling the ingredients, except for the tofu. If you drain and dry your tofu well, it's not nearly enough sauce! MXF

Meatball Shakshuka

 

Adapted from The Modern Proper

• Serves:  6

• Prep Time:  15 min | Cook Time:  50 min
• 
  

Ingredients

Meatballs

• 1 pound 80/20 ground beef
• 2 teaspoons smoked paprika
• 2 teaspoons cumin
• ¼ teaspoon cayenne pepper, optional
• ½ teaspoon freshly cracked black pepper
• 1 teaspoon kosher salt
• 2 garlic cloves, minced
• ⅓ cup minced cilantro, plus more for serving
• 2 large eggs
• 1 cup bread crumbs

Shakshuka Sauce

• 2 tablespoons extra-virgin olive oil
• 1 bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon cayenne pepper, optional
• ½ teaspoon freshly cracked black pepper
• 2 teaspoons sugar
• 1 (28 ounce) can chopped tomatoes
• 2 ounces feta, crumbled
• Warmed pita bread or rolls, for serving

Make the meatballs. In a large bowl, combine the beef, paprika, cumin, cayenne, if using, salt, pepper garlic, cilantro, eggs and bread crumbs. Mix well, then with wet hands, form meatballs (about 2 tablespoons each) and place them on a sheet pan.

Heat 1 tablespoon of the oil in a large skillet, with a tight fitting lid or large Dutch oven over medium-high heat. Once the oil is glistening, working in batches, add the meatballs in a single layer. Cook, until the meatballs are browned on all sides, about 10-12 minutes total. Transfer the meatballs back to the sheet pan.

Make the sauce. Using the same skillet, reduce the heat to medium and heat the remaining 1 tablespoon olive oil until glistening. Add the peppers and onion, stirring occasionally, until softened, about 10 minutes. Stir in the cumin, smoked paprika, salt, cayenne, pepper, and sugar until combined, about 1 minute.

Add the tomatoes and their juices, crushing the tomatoes with your hands as you add them. Stir occasionally until beginning to simmer. Reduce the heat to medium low, cook, stirring often, until beginning to thicken, about 15 minutes.

Nestle the meatballs into the sauce and bring back to a simmer. Cover the pan, reduce the heat to low, and continue cooking until the meatballs reach an internal temperature of 165°F on an instant-read thermometer, about 15 more minutes.

Sprinkle the meatballs with crumbled feta and cilantro. Serve with bread alongside.

My Note: This was so tasty. The meatballs were tender, the sauce delicious. Leftovers also very good. MXF

Spiced Glazed Nut and Pretzel Mix

 

Adapted from David Lebovitz

Ingredients

• 2 cups (200g) mixed raw nuts, (untoasted); any combination of cashews, whole almonds, pecan halves, and hazelnuts
• 1 tablespoon (15g) unsalted butter, melted
• 3 tablespoons (45g) dark brown sugar
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon cayenne or chipotle powder
• 1 1/2 tablespoons maple syrup
• 1 teaspoon flaky sea salt or kosher salt
• 2 cups (100g) small pretzel twists (the ones from Trader Joe's are so good)

• Spread the nuts on a baking sheet and roast in a 350ºF (180ºC) oven for 10 minutes, stirring once for even toasting.
• In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.
• Add the warm nuts, stirring until coated. Then mix in the salt and pretzels, and stir until the nuts and pretzels are completely coated.
• Spread the mixture back on the baking sheet and return to the oven for 12-18 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool.
• Once cool, this mixture can be stored in an airtight container for up to a week. 
  
  My Notes: Simple and addictive with just the pecan halves. MXF

Crispy Smashed Potato Salad

Adapted from A Pinch of Yum

Ingredients

For the potatoes

• 24 ounces baby yukon gold potatoes
• 1 tablespoon salt
• avocado oil spray
• 2 tablespoons ranch seasoning

For the salad

• 2 hearts of romaine, finely chopped
• 1 cup dill pickles, chopped
• a quarter of a red onion, thinly sliced (about 1/4 cup)

For the dressing

• 1/2 cup plain Greek yogurt
• 1/2 cup mayo
• 1 clove garlic, grated
• 1 tablespoon Dijon mustard
• 1 tablespoon pickle juice
• 1 tablespoon freeze-dried dill (or 1/4 cup fresh, chopped)
• 1 teaspoon ranch seasoning
• 1/2 teaspoon kosher salt

Instructions

Potatoes: Bring a pot of water to boil. Add salt and potatoes; cook until the potatoes are fork-tender (15-25 minutes, depending on size).

Veggies: While potatoes are cooking, chop all your salad ingredients.

Dressing: While potatoes are cooking, whisk all your dressing ingredients.

Smash: When potatoes are done and cool enough to handle, use the back of a flat drinking glass to smash each potato (1/4 to 1/8 inch thickness). Gently slide it off the potato in a flat motion to prevent sticking.

Roast: Arrange the potatoes in a single layer in the basket of an air fryer; spray well with avocado oil, coat with the seasoning, and spray again with oil. Air fry at 375 for 15 minutes, or until golden, craggly, and crispy.

Serve! Toss the romaine, pickles, and onions in the dressing. Toss half of the crispy potatoes in the salad (they may break into smaller chunks as you toss it), and reserve the other half to scatter across the top. Crunchy, fresh, creamy, so so yum.

My Notes: The salad itself was decent, but I LOVED the dressing. It is so tasty and easy to make. I used the leftovers as sandwich spread. I made it again and added the chopped pickles into the dressing. Also, if crisping the potatoes in the oven, I'd set it to 425. MXF

Gingerbread Crinkle Cookies

Adapted from King Arthur Baking

Bake time: 18-20 min / Total time: 1h 45m

Makes 15 cookies

Ingredients

Dough

• 3/4 cup (160g) dark brown sugar, packed
• 5 tablespoons (71g) unsalted butter, melted
• 3 tablespoons (64g) molasses
• 1 teaspoon vanilla extract
• 1/2 teaspoon table salt
• 1 large egg
• 2 cups (240g) flour
• 1 1/2 teaspoons gingerbread spice
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda

Coating

• 1/3 cup (45g) confectioners’ sugar, sifted if lumpy
• remaining gingerbread spice

Gingerbread spice mix

• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon cloves

Directions

To make the dough: 

In a large bowl, use a flexible spatula to stir together the brown sugar, melted butter, molasses, vanilla, and salt. Smear the mixture against the bottom of the bowl to smooth it out and eliminate any lumps.  

Add the egg and stir until combined. Add the flour, spice, baking powder, and baking soda and stir with the spatula until fully incorporated and no dry spots remain.  

Cover the bowl and refrigerate for 1 to 2 hours. The dough will firm up as it chills. 

When you are ready to bake, preheat the oven to 350°F with racks in the upper and lower thirds. Line 2 baking sheets with parchment.   

To coat the cookies: In a medium bowl, whisk together the confectioners’ sugar and spice.   

One at a time, scoop the dough into 1 3/4" balls (about 40g each) and line up on cookie sheets. When all the cookies have been lined up, drop them into the confectioners’ sugar mixture and toss to (generously) coat. (NB: If you coat as you go, the first cookies will have absorbed the sugar.)

Bake the gingerbread crinkle cookies for 15 to 20 minutes, rotating the baking sheets top to bottom and front to back halfway through, until puffed and set in the center and firm around the edges. 

Remove the cookies from the oven and allow them to cool completely on the baking sheets.  

Storage information: Store leftover gingerbread crinkle cookies in an airtight container at room temperature for several days; freezing is not recommended.  

My Notes: I cooked these for 19 minutes and think they were still a tad underdone. After I make the balls, I might smash them slightly so they centers will cook faster. Otherwise these are easy and taste like the holidays. The texture is really good too. MXF

Triple Chocolate Cake

 

Adapted from Sally's Baking Recipes

Ingredients

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 3/4 cup (62g) unsweetened natural cocoa powder
• 1 and 3/4 cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional)
• 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) buttermilk, at room temperature
• 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)

Directions

Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. 

Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.

Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. 

(Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)

Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.

After frosting, refrigerate uncovered cake for at least 30-60 minutes before slicing to help set the shape. After that, you can serve the cake or continue refrigerating for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.

Cover leftover cake tightly and store in the refrigerator for 5 days. I like using a cake carrier for storing and transporting.

MXF

My Notes: Best chocolate cake ever. And I don't even like chocolate cake!

BULGUR-TOMATO SALAD WITH HERBS AND POMEGRANATE MOLASSES (EETCH)

 

INGREDIENTS

• 3 tablespoons tomato paste
• 2 tablespoons extra-virgin olive oil
• 1 medium red bell pepper, stemmed, seeded and finely chopped
• 6 scallions (4 finely chopped, 2 thinly sliced, reserved separately)
• Kosher salt and ground black pepper
• 3 medium garlic cloves, finely chopped
• 1 1/2 teaspoons ground cumin
• 1 teaspoon Aleppo pepper or ¼ teaspoon red pepper flakes
• 1 cup coarse bulgur
• 1 tablespoon pomegranate molasses, plus more if needed
• 1 pint grape tomatoes, halved
• 3/4 cup chopped fresh mint or flat-leaf parsley

DIRECTIONS

In a small bowl, whisk together 1⅓ cups water and the tomato paste. Set aside. In a 10-inch skillet over medium, heat the oil until shimmering. Add the bell pepper, chopped scallions and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the pepper is tender, about 5 minutes. Stir in the garlic, cumin and Aleppo pepper, then cook until fragrant, about 1 minute.

Stir in the bulgur, the tomato paste mixture and ½ teaspoon salt. Bring to a boil over medium-high. Cover, reduce to low and simmer until the bulgur has absorbed the liquid, 12 to 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

Transfer the bulgur to a wide, shallow bowl and let cool until warm, about 5 minutes. Drizzle the pomegranate molasses over the bulgur, then fold until combined. Fold in the tomatoes, mint and the sliced scallions. Taste and season with salt, pepper and additional molasses.

MXF

Root Beer Cake with Chocolate Root Beer Ganache

 

Taken from King Arthur Baking / Carla Hall

PREP: 30 mins / BAKE: 50 to 55 mins / TOTAL: 1 hr 45 mins

YIELD: one 10" Bundt cake

Ingredients

CAKE

• 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups (298g) granulated sugar
• 1/2 cup (106g) light brown sugar or dark brown sugar, packed
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon*
• 1 teaspoon nutmeg
• 1 teaspoon star anise, ground
• 1 1/2 cups (340g) root beer, flat or fizzy
• 16 tablespoons (227g) unsalted butter, room temperature
• 1/4 cup (21g) unsweetened cocoa, Dutch-process or natural
• 2 large eggs, at room temperature
• 1/2 cup (113g) buttermilk, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon fresh ginger, grated fresh
• *The original recipe calls for smoked cinnamon; if you can find it, by all means use it.

GANACHE

• 1/4 cup (57g) root beer, flat or fizzy
• 4 tablespoons (57g) unsalted butter, room temperature
• 1 1/2 tablespoons unsweetened cocoa, Dutch-process or natural
• 2 cups (227g) confectioners' sugar
• 1/8 teaspoon nutmeg
• 1/8 teaspoon star anise, ground
• 1/4 teaspoon salt

Preheat the oven to 350°F. Grease a 10-cup Bundt pan, a 9" x 13" pan, or two 9" round cake pans.

To make the cake: In a large bowl, whisk together the flour, sugars, baking soda, salt, and spices. In a medium saucepan, bring the root beer, butter, and cocoa powder to a boil, stirring occasionally. Remove from the heat, cool for 5 minutes, then mix into the flour mixture.

In a small bowl, whisk together the eggs, buttermilk, and vanilla and stir into the flour mixture. Fold in the grated ginger.

Transfer the batter to the prepared pan(s) and bake for 50 minutes for a Bundt cake, 35 minutes for a 9" x 13" cake, or 33 to 35 minutes for 9" layers, until the edge of the cake begins to pull away from the pan and a toothpick inserted in the center comes out clean.

Remove the cake from the oven. Gently loosen it from the pan around the edge, if you can. Place a cooling rack on top, across the surface of the cake. Very carefully turn the cake and rack over so that the cake (in its pan) is resting on the rack. Wait 15 minutes, then carefully lift the pan off the cake, jiggling it gently first to make sure it's not stuck.

To make the ganache: In a small saucepan, bring the root beer to a boil over medium heat. Add the butter and cocoa powder, stirring until smooth. Pour the mixture into a large bowl, then whisk in the confectioners' sugar, spices, and salt until smooth and glossy. Pour over the top of the cake while still warm.

Storage information: Store any leftover cake, well wrapped in plastic, at room temperature for several days; freeze for longer storage.

My Notes: This was a great cake. Super soft--like eating a chocolate pillow. I used diet root beer and the cake was still plenty sweet. I also ran out of root beer so used ginger beer for the ganache. And no ground anise. I put a whole pod in the boiling root beer mixture. Cooked 50 minutes, cooled 15. MXF

Sichuan Chicken Salad

 

From Milk Street

Ingredients

• 2 10-12-ounce bone-in, skin-on split chicken breasts
• 6 scallions, white parts coarsely chopped, green parts thinly sliced on a bias, reserved separately
• 1 1-inch piece fresh ginger, cut into 4 pieces and smashed
• 2 large garlic cloves, peeled and smashed
• Kosher salt
• 1/4 cup dry sherry (optional)
• 2 tablespoons chili oil
• 2 tablespoons tahini
• 1½ tablespoons white sugar
• 1½ tablespoons toasted sesame oil
• 1 tablespoon soy sauce
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon Sichuan peppercorns (optional), toasted and finely ground
• ⅛-¼ teaspoon cayenne pepper
• 1 large English cucumber, halved lengthwise, seeded and thinly sliced crosswise on a bias

DIRECTIONS

In a large saucepan, place the chicken skin side down, then add the scallion whites, ginger, garlic and ¾ teaspoons salt. Add 4 cups water and the sherry, if using, fully submerging the chicken. Bring to a boil over medium-high, then cover, reduce to low and cook at a bare simmer until the thickest part of the chicken registers 160°F, 20 to 25 minutes. Uncover the pan and let the chicken cool in the liquid for 15 minutes.

Meanwhile, in a small bowl, whisk together the chili oil, tahini, sugar, sesame oil, soy sauce, vinegar, ¾ teaspoons of salt, Sichuan peppercorns, if using, and cayenne.

Using tongs, remove the chicken from the cooking liquid. Remove and discard the skin and bones, then transfer the meat to a large bowl. Add 2 tablespoons of the tahini dressing, then use a wooden spoon to smash the meat, shredding it and working in the dressing. Use your fingers to pull the shreds into bite-size pieces.

Add the cucumber and ¾ each of the peanuts and scallion greens. Drizzle with the remaining dressing and toss until evenly coated. Transfer to a serving bowl and sprinkle with the remaining peanuts and scallions.

Tip: Don’t boil the chicken; keep the liquid at a bare simmer so the meat stays moist and tender.

My Notes: I used rotisserie chicken to make this super simple. It would be better to shred rather than cut into chunks . The dressing is so very good. MXF

Cacio e Pepe Scones

 

Adapted from King Arthur Baking

PREP: 10 mins / BAKE: 18 to 23 mins / TOTAL: 58 mins

YIELD: 12 scones

 

Ingredients

Dough

• 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
• 2 tablespoons (25g) granulated sugar
• 3/4 teaspoon salt
• 1.5-2 tablespoons coarsely ground black pepper
• 1 tablespoon baking powder
• 8 tablespoons (113g) butter, cold
• 1 1/2 cups (150g) Parmesan cheese or Pecorino Romano cheese, grated
• 2 large eggs
• 1/2 to 2/3 cup (113g to 152g) milk (start with smaller amount, add more as needed)

Topping

• milk, for brushing
• 1/4 to 1/3 cup (25g to 33g) Parmesan cheese or Pecorino Romano cheese, for sprinkling on top
• coarsely ground black pepper, to taste (optional)

Instructions

To make the dough: In a large bowl, whisk together the flour, sugar, salt, pepper, and baking powder.

Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

Add the grated cheese and mix until evenly combined.

In a separate bowl, whisk together the eggs and milk.  

Add the liquid ingredients to the dry ingredients. Using a bowl scraper or a large spoon, stir until everything is moistened and holds together. If the mixture seems dry, drizzle in additional milk about a teaspoon at a time until the dough comes together.

Line a baking sheet with parchment; if you don't have parchment, just use the pan without greasing it. Sprinkle a bit of flour atop the parchment or pan.

To shape the scones: Scoop the dough by the 1/4-cupful onto the baking sheet. (A scone scoop is helpful here.)

Brush the tops of the scones with milk and sprinkle with additional cheese and a bit of black pepper, if desired.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. Chilling the scones relaxes the gluten in the flour, making the scones more tender and allowing them to rise higher. It also chills the fat, which makes the scones a bit flakier. While the scones are chilling, preheat the oven to 425°F with a rack in the upper third.

To bake the scones: Bake the scones in the upper part of the oven for 18 to 20 minutes, or until they're a light golden brown.

Remove the scones from the oven and cool briefly on the pan. Serve warm; they're delicious as is and extra-tasty with a pat of salted butter on top.

Storage information: When the scones are completely cool, wrap and store them at room temperature for up to several days. To reheat room-temperature scones, place them on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.

Tips from our Bakers

Why the range in milk? Flour is like a sponge; it absorbs liquid during humid weather, and dries out in dry weather. In summer or when it's hot and humid, use the lesser amount of milk in this recipe; during winter, or when it's very dry, use the greater amount. Either way, start with the smaller amount, and drizzle it in until the dough is the correct consistency.

Want to make scones well ahead of time? Simple. After the unbaked scones' 30 minutes in the freezer (or whenever they're frozen solid), place them in a zip-top plastic bag. Return to the freezer, and store for up to a month. Bake as directed (without thawing), adding a couple of extra minutes in the oven if needed.

My Notes: What is the difference between a scone and a biscuit? A philosophical question perhaps, but these seem like drop biscuits to me. They are really good. I used probably 1.5 tbsp of pepper and that seems like the right amount. I contemplated sprinkling sechuan peppercorns on the top but chickened out. My only complain is that these are rather sticky. Maybe I added too much milk.

MXF

Perfect Pillowy Cinnamon Rolls

  

From King Arthur Baking: https://www.kingarthurbaking.com/recipes/perfectly-pillowy-cinnamon-rolls-recipe 

PREP: 30 mins

BAKE: 15 to 18 mins

TOTAL: 2 hrs 50 mins

YIELD: 8 large rolls

Ingredients

Tangzhong

• 1/2 cup (113g) milk, whole preferred
• 3 tablespoons (24g) King Arthur Unbleached Bread Flour

Dough

• 2/3 cup (151g) milk, cold, whole preferred
• 2 1/2 cups (300g) King Arthur Unbleached Bread Flour
• 1 teaspoon (6g) salt
• 2 tablespoons (25g) granulated sugar
• 2 teaspoons instant yeast
• 4 tablespoons (57g) unsalted butter, softened

Filling

• 1 tablespoon (14g) butter, melted
• 1/2 cup (107g) light brown sugar, packed
• 2 tablespoons (14g) King Arthur Unbleached Bread Flour
• 3 to 4 teaspoons (8g to 10g) cinnamon*
• 1/16 teaspoon (pinch) salt
• *Use the lesser amount for stronger cinnamons, like Vietnamese (Saigon); the larger amount for milder cinnamons, like Indonesian/Ceylon.

Icing

• 3 tablespoons (42g) butter, melted, divided
• 1/2 teaspoon vanilla extract
• 1/16 teaspoon (pinch) salt
• 1 1/2 cups (170g) confectioners' sugar, sifted
• 1 to 2 tablespoons (14g to 28g) milk, cream, or buttermilk; enough to thin to desired consistency

Instructions

To make the tangzhong: Combine both the ingredients in a small saucepan, and whisk until no lumps remain.

Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan. This should take 1 to 3 minutes, depending on the strength of your burner.

Remove from the heat and transfer to a large mixing bowl, the bowl of a stand mixer, or the bucket of a bread machine (whatever you plan to knead the dough in).

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the cold milk, then the flour and remaining ingredients to the mixing bowl in the order listed; the heat from the tangzhong will help to warm the cold milk.

Mix — by hand, on low speed of a stand mixer with the dough hook attachment, or in a bread machine set to the dough cycle — to bring the dough together. Next, knead the dough until it’s smooth, elastic, and tacky. This will take up to 15 minutes by hand, 10 to 12 minutes on medium-low speed of a mixer, or the length of the dough cycle in a bread machine.

Shape the dough into a ball, place it in a bowl, and cover the bowl with plastic wrap or a reusable cover.

Let the dough rise until puffy but not necessarily doubled in bulk, about 60 to 90 minutes (depending on the warmth of your kitchen).

To make the filling: While the dough is rising, put the melted butter into a medium bowl and add the remaining ingredients, stirring until the mixture is the texture of damp sand. Set aside.

Lightly grease a baking sheet, or line it with parchment paper. 

To assemble the rolls: Transfer the dough to a lightly greased work surface and press it into a 10” x 12” rectangle that’s about 1/2” thick. For evenly shaped rolls, try to pat the dough into an actual rectangle (with corners), rather than an oval. 

Sprinkle the filling over the dough, covering all but a 1/2” strip along one long side. 

Starting with the filling-covered long side, roll the dough into a log.

Score the dough lightly into eight equal 1 1/2” to 2” pieces; this will make large, saucer-sized cinnamon rolls — their generous size is part of their charm. Cut the dough at the score marks. Dental floss will give you the cleanest cut: pull off a long piece of floss, loop it underneath the log at the score mark, and pull the ends in opposite directions to cut the dough. Repeat until you've cut all of the rolls. If you don’t have dental floss, a bench knife or sharp knife will work. 

Place the rolls onto the prepared baking sheet, spacing them so there’s at least 2” between each one and they’re 2” away from the edges of the pan; a 3-2-3 arrangement works well. To prevent them from unraveling while they rise and bake, tuck the ends of the spirals underneath the rolls so that they’re held in place.

Cover the rolls with lightly greased plastic wrap or a reusable cover and let them rise for 30 to 60 minutes (depending on the warmth of your kitchen). The rolls should be puffy and the dough shouldn’t bounce back immediately when gently pressed.

About 20 minutes before you’re ready to bake, position a rack in the top third of the oven. Preheat the oven to 375°F.

Bake the rolls for 14 to 18 minutes, until they’re a light golden brown and a digital thermometer inserted into the center of one roll reads 190°F. Bake for the lesser amount of time for extra-soft rolls, and the longer amount of time for rolls with a bit more color and slightly firmer texture.

Remove the rolls from the oven, place the pan on a rack, and brush the hot rolls with 1 1/2 tablespoons (21g) of the melted butter. Let the rolls cool for 10 to 15 minutes before icing.

To make the icing: Combine the remaining 1 1/2 tablespoons (21g) melted butter with the remaining icing ingredients in a medium bowl, mixing with a spatula until smooth. Milk makes a lovely frosting; using cream in place of milk creates an extra layer of richness, while substituting buttermilk adds subtle tang, a nice counterpoint to the icing's overall sweetness.

Ice the rolls and serve immediately. If you’re planning to serve the rolls later, wait to ice them until just before serving. Store icing at room temperature, tightly covered, until you’re ready to use it.

Store completely cooled rolls, un-iced and well wrapped, for a couple of days at room temperature; or freeze for up to 1 month.

My Notes: These are very good and pretty straightforward. I added flora di silia to the frosting for a hint of citrus--I liked it, but D did not. I baked for 14 minutes, but 15-16 is probably better. My own photo.

MXF

Braided Lemon Bread

 

Taken from King Arthur Baking

THIS MAKES TWO LOAVES!!!

Ingredients

Sponge

• 3/4 cup (170g) water, lukewarm
• 2 teaspoons sugar
• 1 tablespoon instant yeast
• 1/2 cup (57g) King Arthur Unbleached All-Purpose Flour

Dough

• all of the sponge
• 3/4 cup (170g) plain or vanilla yogurt, at room temperature
• 8 tablespoons (113g) unsalted butter, softened
• 2 large eggs, at room temperature, beaten
• 1/2 cup (99g) granulated sugar
• 2 teaspoons (12g) salt
• 2 teaspoons vanilla extract
• 5 cups (600g) King Arthur Unbleached All-Purpose Flour

Filling

• 6 ounces (170g) cream cheese, softened
• 1/4 cup (50g) sugar
• 1/4 cup (57g) sour cream, at room temperature
• 2 teaspoons fresh lemon juice
• 1/4 cup (28g) King Arthur Unbleached All-Purpose Flour
• 3/4 cup (203g) prepared lemon curd*

*See "tips," below.

Topping

• 1 large egg beaten with 2 teaspoons water and a pinch of salt
• pearl sugar or coarse sparkling sugar

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

To make the sponge: In a large mixing bowl or the bowl of your stand mixer, stir together the sponge ingredients. Cover loosely with plastic wrap, and set aside to proof for 10 to 15 minutes.

To make the dough: In the same bowl, combine the sponge with the yogurt, butter, eggs, sugar, salt, and vanilla. Add 4 1/2 cups (540g) of the flour and mix with the paddle attachment until the dough is a rough, shaggy mass.

Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes. Add more flour, if necessary, to achieve the correct consistency.

Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow it to rise until it's quite puffy and nearly doubled, about 60 to 90 minutes. While the dough is rising, prepare the filling.

To prepare the filling: Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids.

Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll the first piece into a 10" x 15" rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much easier.

Lightly press two lines down the dough lengthwise, to visually divide it into three equal sections. Spread half the cream cheese filling down the center section and top with half the lemon curd, leaving 1" bare of filling at each end of the dough.  

To shape the braid: Begin by using your bench knife, a pair of scissors, or a sharp knife to cut and remove a 1” rectangle from each of the dough's four corners. This “notching” will make the ends of the finished braid neater.  

Next, fold the resulting dough "tab" over the edge of the filling on one end. Starting at that same end, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips on each side.

Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. When there are just two strips remaining (one on each side), fold the remaining "tab" over the filling, then crisscross the final two strips. 

Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise until quite puffy, 45 to 50 minutes.

Preheat the oven to 375°F. Brush the loaves with the beaten egg, and sprinkle with pearl sugar or coarse sparkling sugar.

To bake the braids: Uncover the braids and bake them for 25 to 30 minutes, or until they're golden brown. Remove them from the oven and cool for 15 to 20 minutes before serving.

Store any leftovers, well wrapped, in the refrigerator for a couple of days; freeze for longer storage. Reheat (or thaw and reheat) briefly before enjoying.

My Notes: I had to do the hard math to turn this into one loaf but it was very good. The braid is easy and looks impressive, but I had a little leakage on the sides so make sure the braids don't cut all the way to the filling. Also I added some passion fruit puree which was great but made the curd a bit runny. Would a 1/4 tsp of cornstarch help? MXF

Chicken Marbella

 

Adapted from Simply Recipes

PREP TIME 15 mins / COOK TIME 60 mins / MARINATING 3 hrs / TOTAL TIME 4 hrs 15 mins

SERVINGS 5 to 8 servings

Ingredients

• 2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on OR bone-in, skin-on chicken thighs (5-8 pieces)
• Cloves from 1/2 head of garlic, peeled and finely puréed
• 2 tablespoons dried oregano
• Coarse salt and freshly ground pepper to taste
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/2 cup pitted prunes
• 8 large pitted Spanish green olives, cut in half
• 1/4 cup capers with a bit of juice
• 3 bay leaves
• 1/4 cup brown sugar
• 1/2 cup white wine
• 2 tablespoons fresh Italian parsley, finely chopped

Marinate the chicken

In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.

Place chicken in baking pan, top with marinade, brown sugar, wine.

Preheat oven to 350°F. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle brown sugar over the chicken pieces and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when a sharp knife inserted into the thigh pieces, at their thickest point, run with clear yellow juices (not pink).

With a slotted spoon, move the chicken, prunes, olives, and capers to a serving platter. Pour some of the pan juices over the chicken and sprinkle generously with parsley. Serve remaining juices in a gravy boat.

My Notes: This was so very good! A little greasy, even after skimming, so I might take off the chicken skin before baking next time. I also used dry vermouth instead of white wine. MXF

Banana Snacking Cake With Salted Caramel Glaze

 

From the New York Times

YIELD: 12 servings / TIME: 1 hour, plus cooling

FOR THE CAKE:

• ½ cup/115 grams unsalted butter (1 stick), melted, plus more for pan
• 1 ½ cups/185 grams all-purpose flour
• ¼ cup/50 grams granulated sugar
• ¾ teaspoon baking soda
• ½ teaspoon fine salt
• 1 cup/250 grams mashed banana (from 2 to 3 very ripe bananas)
• ¼ cup/60 milliliters sour cream
• 2 tablespoons dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• See notes for additional ingredients

FOR THE GLAZE:

• 4 tablespoons/65 grams unsalted butter (1/2 stick), cut into pieces
• ⅓ packed cup/70 grams dark brown sugar
• ¼ cup/60 milliliters heavy cream
•  Large pinch of fine sea salt
• ¼ cup/30 grams confectioners’ sugar
•  Flaky sea salt, for serving

Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edges by at least 2 inches.

In a large bowl, whisk together flour, granulated sugar, baking soda and salt. Whisk in bananas, melted butter, sour cream, brown sugar, eggs and vanilla.

Scrape into baking pan and smooth the top. Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.

When cake is cool, make the glaze: In a medium or large pot (not a small one because the mixture will bubble up), combine butter, brown sugar, heavy cream and salt. Bring to a full boil and continue to boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.

Whisk in confectioners’ sugar until smooth, then immediately pour over cooled cake. Spread evenly across cake and let set for at least 30 minutes. Sprinkle with flaky sea salt before serving.

My Notes: Best version of banana cake ever. Super moist and fluffy and the glaze is the best. I think it could use some warm spices (cinnamon, nutmeg, cardamom) or maybe just a bit of rum in the glaze. MXF

Creamy Macaroni and Cheese

 

From New York Times

YIELD 6 to 8 servings / TIME 1 hour 40 minutes

INGREDIENTS

•  2 tablespoons unsalted butter
•  1 cup cottage cheese (not low-fat)
•  2 cups milk (not skim)
•  1 teaspoon dry mustard
•  Pinch of ground cayenne
•  Pinch of ground nutmeg
•  1/2 teaspoon kosher salt
• ¼ teaspoon black pepper
•  1 pound sharp or extra-sharp Cheddar, grated
•  1/2 pound elbow pasta, uncooked

Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.

In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/4 cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.

Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

My Note: This was easy as I recall and worked well for the mac n cheese bar we had. Make sure all dairy is full fat and to buy a block of cheese, not pre-shredded. MXF

Asiago and Everything Bread

 

Adapted from King Arthur's

PREP 30 mins / BAKE 35 to 40 mins / TOTAL 15 hrs

Biga

• 1 1/2 cups (180g) King Arthur Artisan Bread Flour
• 1/4 cup (28g) pumpernickel flour
• 1 cup (227g) water
• 1/8 teaspoon instant yeast

Dough

• all of the biga
• 2 1/2 cups (300g) King Arthur Artisan Bread Flour
• 1/2 teaspoon instant yeast
• 1/2 cup + 2 tablespoons (142g) water
• 2 tablespoons (14g) Vermont cheese powder
• 1 1/2 teaspoons salt
• 1 cup (113g) grated Asiago cheese
• 1/3 cup (48g) Everything Bagel Topping, divided
• 1 large egg beaten with 1 tablespoon water, optional

1. To make the biga: In a medium bowl, stir together all of the ingredients. Cover and leave at cool room temperature for 12 to 20 hours, until very bubbly.

2. To make the dough: Mix together the biga, bread flour, yeast, water, cheese powder, salt, and Asiago, stirring to make a soft dough. Knead for 4 to 5 minutes until smooth and elastic. Divide the dough in half. Place one half in a bowl and cover. 

3. Add 3 tablespoons of the bagel topping to the remaining dough in the mixing bowl and knead to incorporate, about 2 minutes more. Cover the bowl and let both doughs rise for 1 1/2 hours, until puffy.

4. To shape the loaf: Roll each piece of dough into a 16” rope. Roll the seeded dough in the remaining bagel topping. Pinch the ropes together at one end and twist them together to form a two-strand braid. 

5. Grease the inside of a bread baking bowl or 8" to 9" Dutch oven with lid. Coil the braided dough into a circle inside it. Brush all over with the egg wash, if desired. Cover (with lightly greased plastic wrap or the Dutch oven's lid) and let rise for 1 hour, until almost doubled. Toward the end of the rising time, preheat the oven to 425°F.

6. To bake in a Dutch oven: Put the bread in the preheated oven with the lid on for 30 minutes. Reduce the oven temperature to 375°F, remove the lid, and bake for 10 to 15 minutes more, until the center registers 190°F when measured with a digital thermometer. Remove the loaf from the oven and tilt it out of the baker onto a rack to cool before slicing.

7. Store unused bread cut side down on a cutting board, covered with a dish towel, for up to 3 days. For longer storage (up to 1 month), slice, wrap, and freeze.

8. MXF

My Notes: This bread is so good! I took the lid off during the last 5-10 minutes at 425 deg. and then 15 min at 375 deg. I still wouldn't mind it being a bit more browned. My own photo.

Hand Pie / Pasty Pastry Dough

 Taken from Little House Big Alaska

Prep Time: 10 MIN / Cook Time: 40 MIN / ADD'L TIME: 1 HR / TOTAL TIME: 1 HR 50 MIN

Makes 10

• 750 grams OR 6 cups of Bread Flour with 1 Tablespoon taken out 
• 2 tsp salt
• 235 grams OR 1 cup + 1/2 Tablespoon cold butter
• 245 ml cold water
• 2 egg yolks, not used together
• 5-7 cups filling, see notes

1. put the flour and salt in a mixing bowl
   
   
2. cut the cold butter into tiny pieces and work it into the flour, when it resembles crumbs it's ready for the water--see notes for food processor instructions
   
   
3. mix the water and one egg yolk together
   
   
4. pour into the flour and mix until it comes together
   
   
5. turn it out on a clean counter and knead lightly until it comes together into a dough
   
   
6. wrap in plastic wrap and chill at least 30 minutes
   
   
7. when you're ready to bake preheat the oven to 445˚
   
   
8. line two baking sheets with parchment
   
   
9. weigh the dough if you have a scale and divide into 10 equal pieces of dough
   
   
10. roll each piece of dough into a 7-8 inch circle
    
    
11. add a heaping half cup of filling
    
    
12. lay the circle over on itself
    
    
13. press together
    
    
14. starting at one end press your thumb down on the seam while pulling it out with the other hand into a little point and then fold it over
    
    
15. repeat all the way around the seam making crimps as you go
    
    
16. crimping may feel awkward but once you get it it's fairly easy
    
    
17. place five pastes on each prepare sheet
    
    
18. make an egg wash with the remaining egg yolk and mix it with a Tablespoon of water
    
    
19. brush each pasty with an egg wash
    
    
20. bake for 20 minutes at 445˚ then reduce the heat to 345˚ and bake for another 15-20 minutes until crispy and browned underneath
    
    
21. cool a bit before eating
    
    
    

My Notes: This was so simple to put together and very sturdy. The recipe makes 10 which is a lot...I halved it and made five. They are quite large though...rolled out to 8-in circles. I would say 7 inches or even 6 would be more the size I'd want. Instead of 1/2 cup of filling you'd probably use 1/3 cup instead.

Ligurian Focaccia

•  

Taken from Salt Fat Acid Heat

For the dough:

• 2½ cups (600 grams) lukewarm water
• ½ teaspoon active dry yeast
• 2½ teaspoons (15 grams) honey
• 5 1/3 cups (800 grams) all-purpose flour
• 2 tablespoons (18 grams) Diamond Crystal Kosher salt or 1 tablespoon fine sea salt
• ¼ cup (50 grams) extra-virgin olive oil, plus more for pan and finishing
• Flaky salt for finishing

For the brine:

• 1½ teaspoons (5 grams) Diamond Crystal Kosher Salt
• ⅓ cup (80 grams) lukewarm water

In a medium bowl, stir together water, yeast, and honey to dissolve. In a very large bowl, whisk flour and salt together to combine and then add yeast mixture and olive oil. Stir with a rubber spatula  until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room temperature to ferment for 12 to 14 hours until at least doubled in volume.

Spread 2 to 3 tablespoons oil evenly onto a 18-by-13 inch (46-by-33 cm) rimmed baking sheet. When dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently, then pour out onto pan. Pour an additional 2 tablespoons of olive oil over dough and gently spread across. Gently stretch the dough to the edge of the sheet by placing your hands underneath and pulling outward.  The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure dough remains stretched.

Dimple the dough by pressing the pads of your first three fingers in at an angle.  Make the brine by stirring together salt and water until salt is dissolved. Pour the brine over the dough to fill dimples.  Proof focaccia for 45 minutes until the dough is light and bubbly.

Thirty minutes into this final proof, adjust rack to center position and preheat oven to 450°F (235°C). If you have a baking stone, place it on rack.  Otherwise, invert another sturdy baking sheet and place on rack. Allow to preheat with the oven until very hot, before proceeding with baking.

Sprinkle focaccia with flaky salt. Bake for 25 to 30 minutes directly on top of stone or inverted pan until bottom crust is crisp and golden brown when checked with a metal spatula.  To finish browning top crust, place focaccia on upper rack and bake for 5 to 7 minutes more.

Remove from oven and brush or douse with 2 to 3 tablespoons oil over the whole surface (don’t worry if the olive pools in pockets, it will absorb as it sits). Let cool for 5 minutes, then release focaccia from pan with metal spatula and transfer to a cooling rack to cool completely.

Serve warm or at room temperature.  

To store, wrap in parchment and then keep in an airtight bag or container to preserve texture. Gently toast or reheat any leftover focaccia before serving. Alternatively, wrap tightly to freeze, then defrost and reheat before serving.

MXF

My Notes: This was good! The brine gives it an overall saltiness that is enjoyable. Nice crust, nice chew. I tried it as a sandwich, but honestly I think it's best just on its own. My own photo.

Irish Buttermilk Brown Bread

 

PREP: 10 mins

BAKE: 35 to 45 mins

TOTAL: 45 mins

YIELD: one loaf

• 4 cups (454g) King Arthur Irish-Style Wholemeal Flour or King Arthur Premium 100% Whole Wheat Flour
• 3 tablespoons (35g) sugar
• 1/2 cup (67g) buttermilk powder*
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 cups (340g) water*
• 1 large egg
• 4 tablespoons (57g) melted butter or 1/4 cup (50g) vegetable oil
• *Or substitute 1 1/2 cups buttermilk in place of the water and buttermilk powder.
• Topping: 1 tablespoon (14g) melted butter

Preheat the oven to 375°F. Grease a 1 1/2 to 2-quart baking dish, or an 8" or 9" cast-iron skillet or cake pan that's at least 1 1/2" deep.

In a large bowl, stir together the flour, sugar, buttermilk powder, salt, baking soda, and baking powder.

In a smaller bowl, whisk together the water (or buttermilk), egg, and melted butter or oil.

Make a well in the dry ingredients and pour in the liquids. Stir together until blended and no dry spots remain; the dough will be soft and sticky. In fact, it's probably more of a stiff batter than a soft dough.

Scoop the dough into the prepared pan, mounding it in the center. Brush the top with the melted butter. Wait 5 minutes for liquid to be absorbed by the flour before baking.

Bake the bread for 35 to 45 minutes, or until it tests done (a cake tester inserted into the center will come out clean.) Remove it from the oven, and serve warm.

MXF

My Notes: I haven't done this with wholemeal yet, but like a mix of 1/2 whole wheat, 1/4 all purpose, 1/4 rye flour. It's very hearty, easy to make and a good breakfast with butter and jam. I also sprinkle course salt on top before baking.