Saturday, October 31, 2015

Overnight Yeast Breads

Icebox Butterhorns 
(Overnight Dinner Rolls) 
1 (1/4 ounce) package yeast
2 tablespoons warm water
2 cups warm milk
1/2 cup sugar ( or 3/4, to taste)
1 egg, beaten
1 teaspoon salt
6 cups flour
3/4 cup melted butter
1/2 cup melted butter ( for tops)
Dissolve the yeast in the water in a large bowl. Add the milk, sugar, egg, salt, and half of the flour. Beat together with a wooden spoon until smooth; add the 3/4 cup melted butter, along with remaining flour. 

Place in a greased bowl, cover with plastic wrap and put in your fridge overnight.

The next day (or at least six hours later, if you'd like to make them in the morning for supper) punch the dough down. Shape as desired. Let rise in a warm place until doubled, about 1 hour. 
(I like to turn the oven on for 1-2 minutes, then turn it off and stick the rolls in or 45 minutes. Then I pull them out, and preheat the oven to bake them.).

Bake at 350 for 15-20 minutes for round dinner rolls. Immediately brush with melted butter. Awesome warm, cold, or leftover.

(For a butterhorn shape: make a 12 inch circle of dough, cut it into 12 pieces, and roll from the big end towards the little end. Place on the pan with the ends curled like a horn.) 

Friday, October 30, 2015

Snickerdoodle Pumpkin Walnut Bread

Snickerdoodle Pumpkin Walnut Bread!!
Makes 2 loaves...
2 cups all-purpose flour
1 1/2 cups white whole wheat flour (or all-purpose flour)
2 cups light brown sugar, packed
1/3 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1 15-ounce can pumpkin puree, or just under two cups
1 cup vegetable oil
1/3 cup honey
1/3 cup water
1/2 cup of chopped walnuts

1/2 cup flour
1/2 cup granulated sugar
1/2 teaspoon salt
2 tablespoons cinnamon
2 tablespoons butter, I doubled the butter to make it extra-good
Preheat oven to 180/350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans and set aside.
In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.
In a medium bowl, carefully whisk together pumpkin puree, oil, honey and water. add walnuts
Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, incorporating all the dry ingredients.
Divide the dough between the two greased pans and sprinkle with the streusel topping. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven. Let rest in the pans for 15 minutes, then invert onto a cooling rack. Delicious served warm with a smear of butter!

Thursday, October 29, 2015

Warm Salted Caramel Sauce With Orange Blossom

                                                                              Recipe of Maureen Abood
Warm Salted Caramel Sauce 
With Orange Blossom
Yield 1 cup
1 cup sugar
¼ cup water
¾ cup heavy cream
2 tablespoons butter
¾-1 teaspoon sea salt
¼ teaspoon orange blossom water

In a 3- or 4 quart saucepan, combine the sugar and water. (The pot seems too large for this but it’s needed to contain the bubbling when the cream is added later)
  1. Without stirring agin, heat the sugar and water to boiling over medium high heat. Watch closely until the mixture becomes deep amber, about 12 minutes.
  2. Remove the pan from the heat and carefully whisk in the heavy cream. The mixture will bubble and spit.
  3. Return to the heat, whisking until the cream is fully incorporated. Remove from the heat and stir in the butter, salt, and orange blossom water. Taste and add more salt if needed.


Wednesday, October 28, 2015

Liver Pate Loaf

                               Recipe of Rita Singler
Liver Pate Loaf
1 can beef consommé
1 lb. liverwurst
1 8oz. pkg. cream cheese
1 envelope plain gelatin
1/2 medium onion, diced
4 or 6 white button mushrooms
Fresh chopped parsley
Dissolve gelatin in 1/4 cup cold water-add hot consommé, stir to dissolve.  Sauté the diced onion and chopped sliced mushroom sautéed in butter.  Blend  the cream cheese and liverwurst, season to taste with salt and pepper, add onion and mushrooms.  Add consommé and gelatin mixture and blend well.  Pour into gelatin ring mold.  Chill at least 4 hours in refrigerator.  Unmold and serve with crackers.  

Tuesday, October 27, 2015

Pumpkin Soup

Pumpkin Soup


2 T olive oil
1 shallot, minced
1 yellow onion, minced
2 (28 oz) cans pumpkin puree
1 tsp salt
1/4 tsp black pepper
1 tsp ground cumin
6 C low sodium vegetable or chicken broth
3/4 C grated parmesan cheese, optional

1/2 C sour cream
1/4 C candied walnuts
Small thyme sprigs
Parmesan shavings

Place olive oil in a large saucepan. Add shallots and onions and sauté for 4-5 minutes. Stir in pumpkin puree, salt, pepper, cumin and broth. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and stir in parmesan cheese. To serve, ladle into bowls and garnish with sour cream, walnuts, thyme and parmesan shavings.

Makes 6-8 servings.

Monday, October 26, 2015

Mashed Potato Puffs

Mashed Potato Puffs
2 eggs
1/3 cup sour cream, plus more for serving
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives
salt and black pepper, to taste
3 cups mashed potatoes
Preheat oven at 400 degrees.
Grease 8 - 9 of the wells of a cupcake pan with olive oil or any other healthy oil of your choice.
In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives. Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well.
Spoon them into the pan filling the cups just to the top or a little below. Bake for 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over. Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream

Sunday, October 25, 2015

Easy Apple Strudel

Easy Apple Strudel

Made popular in the 1700s by the Hapsburg Empire, today apple strudel is considered the national dish of Austria. The oldest strudel recipe on record was handwritten in 1696 and can be found at the Viennese City Library.

Ingredients:1 sheet (1/2 box) frozen puff pastry dough, thawed
1/2 C sugar
1/4 C walnuts, finely chopped
5 T raisins
1/2 tsp lemon peel, freshly grated
1 tsp cinnamon
2 or 3 Pippin or Granny Smith apples (approx 3 C chopped)
1 T toasted plain dry bread crumbs
2 T butter, melted

Preheat oven to 400°F (204°C). On a very lightly floured, plain-weave kitchen towel, lay out puff pastry dough. 

Lightly flour top and gently roll out to a thin rectangle about 14" x 17", sealing any tears in the dough. Dough will be quite thin; do not overhandle. Set aside, keeping dough on towel.

Peel, core and chop apples into small chunks. Toss with sugar, walnuts, raisins, lemon peel and cinnamon.

Lightly brush dough with 1/4 of the melted butter. Sprinkle with dry bread crumbs. Add apple mixture in the center of dough, leaving a 1-inch margin around the filling. Fold in 1-inch along three sides of the dough, leaving 1 long side unfolded. 

Moisten all folded edges and remaining flat dough edge lightly with water. Using the towel to assist you, roll the dough toward the unfolded edge, enclosing the filling. Press gently but firmly on bottom seam and sides to seal.

Using the towel as a sling, transfer strudel seam side down to a cookie sheet; gently remove towel. Brush lightly with the remaining melted butter, and prick sparingly along the top with a fork. 

Bake about 30 minutes or until golden brown. Cut crosswise into 12 pieces and serve warm with vanilla ice cream or a vanilla custard sauce.

Makes 12 servings.

Saturday, October 24, 2015

Gourmand Syndrome

Gourmand Syndrome is a rare condition that makes people obsess over good food and fine dining. Caused by an injury to a part of the brain’s right side, it compelled one political journalist to become a food writer. The fixation can also create problems like eating disorders. 

Friday, October 23, 2015

Texas Trash Dip

Texas Trash Dip
This is the ultimate party dip for a crowd.  Despite the name it is delicious and difficult to stop eating.


Serving Size: Makes 8 cups or 64 (2-tablespoon) servings.

1 package (8 ounces) cream cheese
1 cup sour cream
2 cans (16 ounces each) refried beans
1 can (4 1/2 ounces) chopped green chiles, drained
1 package McCormick® Taco Seasoning Mix
4 cups shredded Mexican cheese blend, divided

Directions:10 mins Prep time 25 mins Cook time
Preheat oven to 350°F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well.

Spread bean mixture into 13x9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.

Bake 25 minutes or until cheese is melted. Serve with tortilla chips.

Thursday, October 22, 2015

Za’atar Roasted Pumpkin Seeds

1 large pumpkin
2 tablespoons extra-virgin olive oil
Pinch sea salt or kosher salt
Couple tablespoons za’atar

Heat the oven to 325 degrees. Using a sharp knife (and taking care!), cut the top off of the pumpkin. Pull out as many seeds as possible and place them in a large bowl. Fill the bowl with cold water to cover the seeds. Agitate the seeds with your hands until the stringy pumpkin releases from the seeds. The seeds will float to the top.
Scoop the seeds into another bowl, leaving the stringy water behind. Cover the seeds with water again and agitate them. Remove the seeds from the water with a slotted spoon and spread them out on a clean kitchen towel or paper towels. Pat the seeds as dry as possible.
In a clean bowl, mix the pumpkin seeds with the olive oil and salt. Line a sheet pan with parchment paper. Spread the pumpkin seeds evenly on the sheet pan. Roast in the oven for about 15 minutes, and stir the seeds. Roast for another 15 to 20 minutes, or until the seeds are light golden brown and crisp.
Return the warm roasted seeds to the bowl and sprinkle with za’atar to taste. Taste and add more salt and za’atar as needed. Serve immediately or store the cooled seeds in an airtight container for at least one week.

Wednesday, October 21, 2015

Heirloom Apple Salad

Heirloom Apple Salad

A bit of hard, aged cheese is welcome here as well - shave of thin strips and add toward the end.

1/4 teaspoon fine grain sea salt
12 rosemary leaves, minced (the spiky needles)
1 medium garlic clove, peeled
1 teaspoon sugar
1/2 cup /120 ml crème fraîche (or sour cream)
2 1/2 teaspoons white wine vinegar
freshly ground black pepper to taste

3 large celery stalks, sliced see-though thin (reserve any celery leaves)
2 crisp, flavorful heirloom apples, cut into sixths, and then thinly sliced*
4 handfuls arugula, baby gems, or baby romaine
1/3 cup toasted hazelnuts, walnuts, almonds, or pine nuts

Make the dressing first. Crush the sea salt, rosemary, garlic, and sugar into a paste with a mortar and pestle (or smash it all together with a knife). Work in the creme fraiche and vinegar, taste and adjust with a bit of pepper and more salt if needed.

When you're ready to serve, combine the celery, apples, salad greens, and most of the nuts with a few half of the dressing. Toss well, adding more dressing until it is to your liking. Finish with the remaining nuts, and any torn celery leaves.

Serves 4-6.

* If you're not going to use the apples immediately keep them in a bowl of water spiked with a bit of lemon juice (or the white wine vinegar you're using for the dressing). Drain and pat dry before using.

Tuesday, October 20, 2015

Lentil Soup

Lentil Soup
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot

1/2 cup corn kernels
1/2 cup finely chopped celery
1/2 cup corn kernels
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin

Place the olive oil into a large 6-quart Dutch oven and set over medium heat.

Once hot, add the onion, carrot, celery,corn kernels and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.

Add the lentils, tomatoes, broth, coriander, cumin and stir to combine. Increase the heat to high and bring just to a boil.

Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.

Using a stick blender, puree to your preferred consistency.
Serve immediately.

Monday, October 19, 2015

Roasted Cashew and Sesame Brittle

Roasted Cashew and Sesame Brittle
2 3/4 cups raw cashews (12 ounces)
1/4 cup white sesame seeds
2 tablespoons black sesame seeds
1 1/2 teaspoons vanilla bean paste (see Note) or 2 
   teaspoons vanilla extract
1 teaspoon Maldon salt or other flaky sea salt
1/2 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
1 3/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
2 sticks unsalted butter, cut into tablespoons and softened
Preheat the oven to 300°. 

Spread the cashews and sesame seeds on a rimmed baking sheet and bake for 12 to 15 minutes, until lightly golden. Let cool.

Line a large rimmed baking sheet with a silicone baking mat or parchment paper and lightly coat the parchment with nonstick cooking spray.

In a small bowl, whisk the vanilla bean paste with the salt, baking soda and nutmeg.

In a large saucepan, bring the sugar, water and corn syrup to a boil. Cook over moderately high heat, brushing down the side of the pan with a wet pastry brush, until the syrup reaches 250° on a candy thermometer, 10 minutes. Off the heat, whisk in the butter.

Bring the syrup back to a boil and cook over moderately high heat, stirring, until golden brown, 5 to 7 minutes. Remove from the heat and stir in the vanilla bean mixture, then the cashews and sesame seeds. Immediately scrape the brittle onto the prepared baking sheet and, working quickly, spread it in an even layer with an offset spatula. Lay another silicone baking mat or a sheet of sprayed parchment over the brittle and use a rolling pin to even it out. Remove the top baking mat and let the brittle cool completely, about 1 hour. Break the brittle into pieces before serving, storing or gifting.

MAKE AHEAD The brittle can be stored in an airtight container for up to 1 month. Yield: About 2 pounds
45 minutes plus 1 hour cooling

Sunday, October 18, 2015

French Pear Tart

French Pear Tart
While all aspects of French gastronomy are world renowned, it is the wide variety of wonderful baked goods and pastries that really stand out. From napoleons to petits fours, from cakes to tarts, the French have mastered the art of baking. Frangipane, a sweet almond-flavored pastry cream, sets off this tart’s buttery pastry and slices of fresh pear.
3 firm ripe Anjou or Bartlett pears
Pastry Dough:
1/4 C all-purpose flour, additional for dusting 
Pinch of salt 
4 T super-fine sugar 
1/2 C unsalted butter, soft 
3 egg yolks 
3-4 drops vanilla extract 
1 T cold water 

1/3 C unsalted butter 
3/4 C sugar 
3 eggs 
3/4 C ground almonds 
1 1/2 T flour 
2 drops almond extract 

1/4 C apricot jam 
1 tsp lemon juice 


Slivered almonds 

Directions:Pastry Dough:
Preheat oven to 400°F (204°C). Sift together flour and salt; make a well in the middle. Put sugar, butter, egg yolks and vanilla into well; work together gently to form a paste, adding water to make soft, firm dough. Cover and chill for 2 hours then roll out gently on a lightly floured surface to cover 9" fluted quiche pan. Press dough circle firmly into pan, cut off excess and prick pastry. Place in refrigerator to chill for 20 minutes. Line dough with parchment or foil and fill with baking beans. Bake for 10-12 minutes. Lower temperature to 375°F (190°C); remove beans and paper and bake for 5 minutes until golden. Cool on wire rack. 

Mix butter and sugar until creamy. Add eggs, ground almonds, flour and extract; combine. 

Fill pastry shell with frangipane. Peel, core and slice pears, arranging slices in a pattern on top of frangipane. Bake at 350°F (176°C) for 30-40 minutes or until the pears are tender and lightly browned. 

Melt jam in a saucepan. Add lemon juice and stir. Push mixture through a sieve then brush glaze over tart. Sprinkle slivered almonds on top.

Saturday, October 17, 2015

Crustless Quiche

Crustless Quiche
1 cup cream, half-and-half, milk or a combination, gently heated just until warm
3 eggs, at room temperature
¾ cup grated Emmenthal, Gruyère, Cantal or a combination
¼ cup grated Parmesan or hard pecorino
½ teaspoon salt
¼ teaspoon cayenne, or to taste
Butter as needed

Heat oven to 325 degrees and set rack in middle of it. Combine all ingredients except butter and beat until well blended.

Pour into 4 to 6 buttered ramekins (or a buttered gratin or pie plate) and bake for 20 to 30 minutes, or until almost firm; it should still jiggle just a little in middle. Cool on a rack, then serve warm or at room temperature.

Thursday, October 15, 2015

King Arthur's Cake Pan Cake

1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup sugar
1/4 cup Dutch-process cocoa or natural cocoa
1/2 teaspoon salt
1/2 teaspoon espresso powder, optional
1 teaspoon baking soda
1 teaspoon vanilla extract
1 tablespoon vinegar, cider or white
1/3 cup vegetable oil
1 cup cold water
Tips from our bakers:
While the original, non-dairy version of this recipe calls for water as the liquid, feel free to substitute milk, for a slightly richer cake. Or try cold coffee, for a mocha version; or even 3/4 cup water mixed with 1/4 cup rum, for an "adults only" cake!
Baking gluten-free? Try our recipe for Gluten-Free Cake-Pan Cake.
Note that the picture above shows the cake cut into 9 servings, instead of the 16 servings noted in the nutritional information. We thought it simply looked better cut that way; but we encourage you to serve it in 2" squares, which yields 16 servings.
Preheat your oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" deep. If you don't have a 2"-deep pan in either of those sizes, use a 9" square pan.

Traditional method: Measure all the dry ingredients into the prepared pan. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third. Take the cup of water and pour it directly over everything in the pan. Stir all the ingredients together with your fork until well blended.

Updated method: Whisk the dry ingredients together in a medium-sized bowl. Whisk the vanilla, vinegar, vegetable oil, and water in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined. Pour the batter into the prepared pan.

Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.

Serve the cake right from the pan; warm from the oven, it's wonderful with a big glass of milk.

Or, once cool, frost the cake with this simple chocolate frosting: Heat 1 1/2 cups chocolate chips with 1/2 cup half and half until the chips melt. Stir until smooth, and pour/spread over the cake. For a non-dairy icing, substitute 1/3 cup cold brewed coffee (or water) for the half and half.

Yield: about 16 servings.

Wednesday, October 14, 2015

Apple Pecan Pork With Chicken "Porc Au Coq"

Yield: Serves 6 - 8

For the brine (optional)
2 tablespoons Himalayan salt
4 cups (scant 1 L) water
1 pork loin, about 1¾ pounds (800 g)
3/4 pound (340 g) skinless, boneless chicken breast
3 tablespoons ghee, (store-bought or homemade), divided
1/2 teaspoon Himalayan salt
1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh sage leaves
1 tablespoon finely chopped fresh thyme leaves
1/2 cup raw pecans, finely chopped
1 red apple, sliced paper-thin
The previous night, make the brine, if using*: Dissolve the salt in the water and place the pork loin and chicken breast in the solution.

Preheat the oven to 350°F (177°C). Remove the meat from the brine and pat it real dry.

Slice the pork loin into a flat rectangle. To do that, lay it on your cutting board with the short end facing you. Hold your knife parallel to the work surface and begin cutting along the long side, about ½ inch (1.25 cm) above the underside of the roast. Continue slicing inward, pulling the meat back with your free hand, unrolling the loin as you go.

Now cover the butterflied pork loin with plastic wrap and, with the help of a meat mallet or small saucepan, pound the loin all over to flatten it into an evenly ½-inch (1.25-cm)-thick rectangle.

Spread 2 tablespoons of the ghee over the entire surface of the pork loin. Sprinkle with the salt, pepper, fresh herbs and chopped pecans, then top with apple slices. I strongly recommend that you use a mandolin to get those slices really really thin as they need to be highly pliable. If you didn’t have a mandoline, you could also use a sharp chef's knife, but make sure you slice that apple as thinly as you possibly can.

Place the chicken breast right in the center of the pork loin and fold both ends of the roast up and over it as tight as you can.

Flip the roast over and tie it securely with butcher's twine in 1½-inch (4-cm) intervals, then run another piece of twine across the entire length of the roast. 

Transfer the roast to a baking dish, dab the remaining tablespoon of ghee over the top and sprinkle with the herbs and nuts that fell out at the time of rolling. Cover with aluminum foil and bake in the oven for 45 minutes. Remove the foil and continue cooking for another 30 minutes, basting from time to time with a basting brush

Remove the roast from the oven, tent loosely with aluminium foil, and let it rest for 15 minutes, then slice and serve . 

This dish will keep for up to 3 to 4 days in the refrigerator. To reheat, simply slice it up and panfry it in a skillet over medium heat.

Photos and recipe from The Healthy Foodie

Tuesday, October 13, 2015

Caramelized Onion And Fennel Risotto

Andrew Scrivini for The New York Times
Caramelized Onion and Fennel Risotto
1 small bulb fennel, sliced thin
1 medium onion, sliced thin
1 tablespoon olive oil
3 tablespoons butter, divided (use Earth Balance to make it vegan)
¼ teaspoon sea salt
¼ teaspoon sugar
2 cloves garlic, minced
2 cups Arborio rice
1 ½ cups dry white wine

In a heavy pot or Dutch oven melt 2 tablespoons butter over medium low heat.  When butter is melted and add sliced onions and fennel.  Stir until well coated.  Cover pot and cook for 10 minutes.

Stir in salt and sugar. Raise heat to medium-high and cook, stirring frequently until onions are dark brown, about 25-30 minutes.

Simmer broth in a separate pot on the stove.

To the onions and fennel, add garlic, Arborio rice and herbs. Cook, stirring frequently until the rice is translucent around the edges, about 3 minutes. 

Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes. When the wine is fully absorbed, add 2 cups hot broth and simmer, stirring every 3 to 4 minutes until liquid is absorbed, about 12 minutes. Stir in another 1/2 cup of hot broth and cook, stirring constantly until absorbed. Repeat with additional broth 2 or 3 more times, until rice is al dente. 

Remove risotto from heat and stir in remaining 1 tablespoon butter and Parmesan. Serve.

Monday, October 12, 2015

Jamaican Banana Bread

Jamaican Banana Bread
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt (or pina colada flavored!!)
3 tablespoons dark rum OR apple cider
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut

Cooking spray

1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. 

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. 

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. 

Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Sunday, October 11, 2015

Bay Scallop Gratin

Bay Scallop Gratin
6 tablespoons unsalted butter, at room temperature
6 large garlic cloves, minced
2 medium shallots, minced
2 ounces thinly sliced prosciutto di Parma, minced
4 tablespoons minced fresh parsley, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 tablespoons Pernod
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons good olive oil
1/2 cup panko
6 tablespoons dry white wine
2 pound fresh bay scallops
Lemon, for garnish

Watch how to make this recipe.
Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.

To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.

Preheat the broiler, if it's separate from your oven.

Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

Read more at:

Saturday, October 10, 2015

Skinny Shake

Have you tried the Skinny Shake before, it tastes like a Wendy's frosty:

3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1-2 Tbsp unsweetened Cocoa powder
1/3 of a Banana

Friday, October 9, 2015

Oatmeal Dinner Rolls

Oatmeal Yeast Rolls
2 cups water
1 cup quick-cooking oats
3 tablespoons butter
1 package (1/4 ounce) active dry yeast
1/3 cup warm water (110° to 115°)
1/3 cup packed brown sugar
1 tablespoon sugar
1-1/2 teaspoons salt
4-3/4 to 5-1/4 cups all-purpose flour

In a large saucepan, bring water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm.

In a mixing bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes.

Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to wire racks

Thursday, October 8, 2015

Soft Pretzels

1 tablespoon barley malt syrup or dark brown sugar
2 tablespoons lard or softened unsalted butter
2 tablespoons instant yeast
6 cups (about 30 ounces) bread flour
1 tablespoon plus 1/2 teaspoon kosher salt
Food-grade lye, for dipping (see note)
Coarse sea salt or pretzel salt, for sprinkling (do not substitute kosher salt)

In a mixing bowl (or bowl of a mixer), stir together syrup, lard or butter, yeast, 2 cups warm water and half the flour. Add kosher salt and remaining flour and stir just until mixture comes together in a shaggy mass.

Turn out onto counter (or attach dough hook to mixer) and knead for 8 to 10 minutes, until smooth and supple. Cut into 12 pieces and let rest 5 minutes.

Roll out each piece into a rope about 22 inches long. (For traditional shape, the ends should be thin and the center fat.) Lift both ends, twist them around each other once, then bring ends back and press them on either side of fat “belly,” at about 4 o’clock and 8 o’clock. Then gently spread out “shoulders” of pretzel. Transfer shaped pretzels to an ungreased baking sheet. (Alternatively, form each piece into a round or oval to make laugenbrötchen, rolls.)

Let rest at room temperature for 30 minutes, then refrigerate at least one hour or overnight.

Heat oven to 425 degrees. In a deep bowl, wearing rubber or latex gloves, make a solution of 1/2 cup lye and 10 cups water (or 1 part lye to 20 parts water); pour lye carefully into water to avoid splashing. Dip each pretzel in solution, turning it over for 10 to 15 seconds, and place back on baking sheet.

Sprinkle pretzels with salt. Bake about 15 minutes or until deep brown. Remove to a rack and serve warm.

Food-grade lye is sold at and the Brooklyn Kitchen, (718) 389-2982.
Gruyère-paprika variation (adapted from Sigmund Pretzel Shop, New York): In Step 6, instead of sprinkling pretzels with salt, place 2 cups grated Gruyère cheese in a shallow bowl. Turn each pretzel over in cheese until coated and place back on baking sheet. As soon as pretzels are removed from oven, dust lightly with smoked paprika. Let cool on pan until cheese firms up. Serve warm.

Wednesday, October 7, 2015

Mung Quinoa Power Bowl


This is great at room temperature, or reheated. To transport to work (or picnic) bring the mung beans, quinoa, and celery in a large jar, and any other toppings in small jars. It's quick to combine when you're ready for lunch. 

4 tablespoons clarified butter or olive oil
1 head celery cut into ½ inch segments
fine grain sea salt
1 large clove garlic, very thinly sliced
½ teaspoon red chile flakes
½ teaspoon ground ginger
½ teaspoon turmeric
2 teaspoons smoked paprika
big handful of dill, chopped
2 ½ cups cooked mung beans
1 cup cooked quinoa
1/2 - 3/4 cups water, or as much as needed

Toppings: lots of chopped green olives, lots of cherry or roasted cherry tomatoes, quick pickled red onions, big dollops of salted dill yogurt, thick threads of olive oil

Heat the butter in a large pan over medium-high heat, stir in the celery along with a few large pinches of salt. Cook for 10-15 minutes, stirring every few minutes, until the celery softens, and then starts to brown and caramelize. Stir in the garlic, and cook for another minute. Stir in the chile flakes, ginger, turmeric, and paprika. Cook, stirring constantly, for another minute or until the spices are fragrant. Stir in the dill, the mung beans, the quinoa, and then 1/2 cup - 3/4 cup of water - enough that the mixture is moist, not dry. 
For serving - toppings are key, at the very least add a dollop of lightly salted yogurt to each bowl. Even better if you have any or all of the following on hand - green olives, salted dill yogurt, roasted cherry tomatoes, quick pickled red onions or shallots. 

Tuesday, October 6, 2015

Flourless Peanut Butter And Jelly Thumbprint Cookies

Flourless Peanut Butter And Jelly Thumbprint Cookies

Makes about 32 small cookies.

1 cup all-natural chunky or smooth peanut butter 
1 cup sugar
1 egg
1 tsp. baking soda

About 1/4 cup any fruit preserves, jam or jelly you fancy

1. Preheat oven to 350 degrees. In a mixer combine peanut butter and sugar until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. The dough will be crumbly.

2. Roll dough into teaspoon sized balls and make a small indentation in the center of the dough ball with your pointer finger. Fill the depression with fruit
preserves. Bake for 12 minutes, until lightly browned. Cool on a baking sheet for two minutes, then transfer to a wire rack to cool. 

Monday, October 5, 2015

Pasta With Bacon, Cheese, Lemon and Pine Nuts

Pasta With Bacon, Cheese, Lemon, And Pine Nuts
8 ounces thickly sliced bacon, cut across into pieces about 3/4-inch wide
1 to 1 ½ cups freshly grated Parmesan, in a small serving bowl
About 1/3 cup chopped parsley, scallions or mint, in a small serving bowl
Hot red pepper flakes, in a small serving bowl
1 large lemon
1 ½ to 2 pounds pasta
4 to 8 tablespoons unsalted butter (1/2 to 1 stick)
⅓ cup pine nuts
Coarse salt, such as Maldon

Preparation: Put a large pot of salted water on to boil. Put the cheese, herbs and red pepper flakes on the table. Zest the lemon and put the zest on the table in a small serving bowl. Cut the lemon in half.

Put bacon in a medium-size heavy pot and turn the heat on low. Cook, turning occasionally, until fat has rendered and bacon is chewy-crisp, about 10 minutes. Lift out bacon pieces and drain on a plate lined with paper towels. Keep warm on top of the stove.

When the water boils, add pasta, stir well and cover. When the water comes back to the boil, uncover and stir again.

Put 4 tablespoons butter in a small saucepan and melt it over medium-low heat. When it foams, throw in the pine nuts and cook, shaking the pan, until they turn brown and toasty. Turn off heat and squeeze the lemon into the pan, cupping your hand underneath to catch any pits. Stir and set aside. Transfer bacon to a serving bowl and place on the table.

As soon as the pasta is tender (it will cook a bit more later on), drain it, reserving a cup of the cooking water. Immediately return the pasta to the pan over low heat. Toss in a chunk of butter. Add a splash of cooking water and a pinch of salt, stir well, cover and let rest 1 minute. Taste and adjust the seasonings until the pasta is completely cooked and tasty (but plain).

For those who like plain pasta or pasta with just butter and cheese, set aside a good amount in serving bowls. For others, pour the pine nuts and butter into the pasta remaining in the pot, add another splash of cooking water, and toss to combine. Serve from the pot or in a serving bowl, passing the various toppings.

Sunday, October 4, 2015

Peanut Butter Cookies

Peanut Butter Cookies

(Yields approx. 30 cookies)

1 cup unsalted butter, room temperature
1 cup granulated sugar
3/4 cup light brown sugar
1 cup creamy or chunky peanut butter
3 cups all-purpose flour
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup granulated sugar, for rolling

Preheat oven to 350º F
In a large bowl, cream (with paddle attachment if using a stand mixer) together the butter and sugars on medium speed until smooth.

Slowly add in the eggs and mix on high, making sure to scrape the sides of the bowl. Mix until combined, around 1 minute.
Add in the peanut butter and vanilla, and mix until incorporated and smooth.
In a separate bowl, sift the dry ingredients together. Pour into egg/peanut butter mixture and mix on low. It’s okay if dough is thick and sticky.

Cover dough and chill in refrigerator for 2-4 hours.
When ready to bake, line two cookie trays with parchment paper
Form balls out of the dough (balls should be comprised of about 1-1 1/2 tablespoons of dough) and roll in a bowl of granulated sugar. This will add shine to your cookies.
Place 2 inches apart on baking sheet and press the tines of a fork into the cookies to form criss-cross patter on top.
Bake until very lightly browned, about 10-11 minutes.* Remove from oven and allow to cool.