Crisp Honey Toast With Whipped Cream & Rhubarb Compote

              Crisp Honey Toast With Whipped

               Cream & Rhubarb Compote

Inspired by Arôme Bakery in London, this version of crispy honey toast is the ultimate ending to a glorious brunch. Slices of brioche are coated in a mixture of butter, brown sugar and honey, then baked until they develop a yin-yang of crispy crust and pillowy centre. Vanilla whipped cream adds another dreamy texture, while rhubarb compote brings a tart counterpoint.

Ingredients:
Rhubarb Compote
2 cups (500 mL) chopped rhubarb
1/4 cup (60 mL) sugar
2 tbsp (30 mL) water
2 tsp (10 mL) lemon juice
1/4 tsp (1 mL) ground cardamom
1/4 tsp (1 mL) salt

Crispy Honey Toast
1/2 cup (125 mL) softened butter
1/4 cup (60 mL) brown sugar
3 tbsp (45 mL) honey
1/4 tsp (1 mL) salt
10-inch (25-cm) loaf brioche (or challah), unsliced

Vanilla Whipped Cream
3/4 cup (175 mL) whipping cream
1/2 teaspoon vanilla bean paste

Directions
For the rhubarb compote, place rhubarb, sugar, water, lemon juice and cardamom in a medium-size saucepan. Heat on medium and cook until rhubarb is softened, about 10 minutes. Add salt and set aside.

For the honey toast, preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.

In a medium-size bowl, mix butter, brown sugar, honey and salt with a spoon until creamed and smooth.

Cut brioche into six thick slices, each about 1 1/2 inches (4 cm) thick. Trim and discard crusts.  Transfer to prepared baking sheet. Spread butter mixture evenly over both sides of bread, fully covering sides and edges too.

Bake until caramelized and light brown, 18 to 20 minutes, flipping at halfway point. Remove from oven and transfer toast to a cooling rack. Let cool to harden sugar, about 10 minutes.

For the whipped cream, combine whipping cream and vanilla bean paste in the bowl of a stand mixer fitted with whisk. Beat on medium-high until cream holds stiff peaks, about 3 minutes.

To serve, place toasts on plates and dollop generously with
whipped cream and compote. Serve immediately. Serves 6

Peasant Bread

Peasant Bread

Enjoy fresh bread made quickly with a recipe that can be divided  to keep one on hand and one in the freezer.  Stimulate appetites with "fresh baked bread aroma" in your home at mealtime.

Ingredients
4 cups (482g) All-Purpose Flour
2 teaspoons kosher salt or 1 1/2 teaspoons table salt
2 teaspoons sugar
2 1/4 teaspoons active dry or instant yeast
2 cups (454g) lukewarm water
Softened unsalted butter, for greasing the baking dishes

Directions:
In a large bowl, whisk together the flour, salt, sugar, and yeast. Add the water and mix until the water is absorbed and the dough comes together in a sticky ball.

Cover the bowl and set aside in a warm spot to rise for 1 to 1 1/ 2 hours, until the dough has doubled in bulk.

Place a rack in the lower third of the oven and preheat it to 425°F. Use the butter to generously grease two 1-quart oven-safe bowls or a 3-quart casserole dish (for one large loaf).

Use two forks to deflate the dough by releasing it from the side of the bowl and pulling it toward the center. Rotate the bowl as you deflate, turning the mass into a rough ball. To make a single large loaf, pick up the mixing bowl, turn it over, and plop the dough into the larger casserole dish.

To make two small loaves, use your forks to separate the dough down the center, dividing it into two equal pieces. Use the forks to lift each half of the dough into the prepared bowls. If the dough is wet and hard to handle, try lightly greasing your hands and transfer each half to a bowl by hand.

Don't cover the dough. Let it rise on the countertop in a warm spot for 10 to 20 minutes, until the top of the dough just crests the rims of the small bowls, or is almost doubled in the larger casserole dish.

Bake the bread for 15 minutes. Reduce the heat to 375°F and bake for 17 to 20 minutes more for smaller loaves, or 25 to 30 minutes more for a single large loaf. When golden brown all over, remove from the oven and turn the bread out onto a cooling rack.

Store, well wrapped, at room temperature for several days; freeze for longer storage.

Brotchen ~ Cherished German Rolls

Brotchen 

Cherished German Rolls

Start your day the German way — with freshly baked crusty bread rolls. Brötchen are the ultimate treat: crispy and crunchy on the outside, soft and fluffy on the inside — just like the ones from a traditional German bakery.  They’re a true German staple, often hard to find abroad — but now, you can make them yourself!
Ingredients:
2 teaspoon instant yeast
2 teaspoon honey
350 ml water. (1 1/4 cups)
500 g all-purpose flour 
1 ½ teaspoon salt
Optional Toppings
2 tablespoon poppy seeds
2 tablespoon sesame seeds
2 tablespoon sunflower seeds

Directions:
Prepare the bread/roll dough: Add the honey to lukewarm water and stir until fully dissolved. Then add the yeast and let it sit for about 10 minutes. In a large bowl, combine the flour and salt. Pour in the yeast mixture and stir with a wooden spoon until a thick, sticky dough forms. Place the dough in a lightly oiled container, and leave it to rest in the fridge 8-12 hours.

Shape the Breadrolls The next morning, preheat your oven. For best results, use a pizza stone, but a standard baking sheet will work too. Carefully turn the container upside down and let the dough gently slide out. Use a knife or dough scraper to divide the dough into 6–8 equal portions. Shape each roll by folding the corners into the center to form a round shape. Optional: If you'd like to add seeds (e.g., sesame, poppy, or sunflower), pour some onto a plate. Brush the top of each roll lightly with water using a pastry brush, then dip the damp surface into the seeds.

Bake the rolls until crusty: Place the rolls seam-side down on a parchment-lined baking sheet or pizza stone. Before baking, place an oven-safe bowl filled with water on the bottom rack of your oven. The steam will help create a beautiful, crusty exterior on the rolls. Bake for 20–25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.

Mulled Cranberry Apple Compote

Mulled Cranberry Apple Compote

 The awakening of the holiday season lists cranberries on the menu.  For most people, a little dab will do you.  I enjoy the tartness to mellow the sweetness of the turkey meat plus all of the nutritional value.

Ingredients:
Mulling Spices
2 cinnamon sticks
2 star anise
6 whole cloves
3 whole allspice
Peel of ½ orange
Peel of ½ lemon
Compote
12 ounces of cranberries
3 tart apples peeled, cored and diced (Granny Smith or Empire)
2 ½ cups sugar
2 tablespoons lemon juice
½ cup water
Pinch of salt

Directions:

Put all mulling spices in cheesecloth and make a sachet.                                                                                   

Add the sachet and all ingredients into a heavy bottomed nonreactive pot and bring to a boil and bring to a simmer over low heat until most of the cranberries have burst and apples have cooked through, about ½ hour. 

Remove the pot from heat and keep mulling spices in compote until cool. Take the sachet of mulling spices out before serving.  Yield:  One Quart

Mexican Hot Chocolate

                                             

Mexican Hot Chocolate

The etymology of chocolate is via Spanish via Nahuatl — xocólatl combines xococ for sour, atl for water, owing to the bitterness of its earliest uses for what was once an elegant drink in the royal courts of ancient Mexico. Its export to Europe and the passing of centuries made “hot chocolate” a milk-derived sweet drink, warmed, though in Indigenous communities in Mexico, it’s still predominantly prepared with only water. My recipe calls for water and a half-cup of milk addition to give the chocolate a bit of body. Plus, plenty of fragrant spices, and a hint of heat.

Ingredients:

6 cups water

1 ½ tablets Mexican chocolate
½ cup milk (optional)
2 whole cinnamon sticks
1 pinch star anise (2 or 3 small pieces)
5 whole cloves
1 teaspoon dried tepin or pequin chiles, about 6 to 8, or any small round Mexican chile (optional)
1 pinch ground cardamom

Directions:
In a medium saucepan or olla, heat water until just before boiling. Add the chocolate tablets and milk, if using, and set a timer for 12 minutes.

Drop in the cinnamon sticks, star anise, clove and optional chiles. Stir gently every minute or so as liquid simmers.

Use a molinillo or a wire whisk to break down the chocolate pieces and add the cardamom as the mixture simmers. If the cinnamon breaks down, that’s OK.

In the final two minutes of simmering, vigorously whisk the chocolate so it melts completely and froths along the edges. Pour into cups for serving, straining optional.

Baklava Bundt Cake

                                              

Baklava Bundt Cake 

I do not usually recommend box mixes but this sounded to me like a "caught in a hurry" for a dessert type recipe.    Servings: Serves 8-10
Ingredients:
Nut Topping
¼ cup butter
½ cup pistachios, roughly chopped
½ cup walnuts, roughly chopped
¼ cup brown sugar
2 tablespoons corn syrup
Pinch of cinnamon 

Cake
1 (14.25 oz) white cake mix
3 eggs
½ cup butter, melted
1 cup buttermilk
Honey Sauce

¾ cup sugar
2 teaspoons lemon juice
1 tablespoon water
1/3 cup honey
Directions

Preheat oven to 325 degrees F and thoroughly grease a standard bundt pan, then set aside.

Topping: Add all topping ingredients to a small saucepan. Cook over medium heat for 2-3 minutes or until butter is fully melted and sugar has dissolved. Transfer mixture to the prepared bundt pan and spread evenly along the bottom.

Cake: In a large bowl, combine all cake batter ingredients and whisk just until smooth. Gently pour batter on top of the nut mixture, then bake for 38-42 minutes or until an inserted toothpick comes out clean.

Sauce: Start on the sauce as the cake bakes. In a small saucepan, combine sugar, lemon juice, and water and cook over medium heat for 4-5 minutes. Stir in honey and continue cooking for 1 additional minute. Set sauce aside to cool and thicken.

Allow the cake to cool for about 12 minutes then invert onto your desired serving plate. Drizzle the cooled sauce over the top.

Cardamom Honeyed Kumquats on Ricotta Toast

Cardamom Honeyed Kumquats On Ricotta Toast

A simple dish to make at home with the best of what's in season. Kumquats are so readily available in the grocery store. Anyone with a tree has an abundance to share.
Ingredients:
1/2 cup honey
1/2 cup water
3 cardamom pods, gently cracked
3 cups Kumquats, sliced
Crusty bread, cut in 1/2 inch slices
Ricotta cheese
Poppy seeds

Directions:

In a medium saucepan over medium heat, combine the water, honey, and cardamom pods. Bring to a simmer and stir until the honey dissolves.

Add the kumquats and bring the mixture back to a simmer for 10 minutes or until the liquid slightly thickens and the kumquats are translucent.  Remove the pan from the heat and let cool.  Discard the cardamom pods

Preheat oven to 350*F and place rack in middle position[.

Arrange bread slices on a baking sheet or directly on oven rack and bake for 10 minutes, flipping over half way if needed.

 Spread a generous amount of ricotta cheese on each slice of toast and top with a few spoons of kumquats.  Garnish with a few spoons of poppy seeds.

Store the leftover honeyed kumquats in a airtight container in the refrigerator for up to 1 week.

The Easiest But The Best Focaccia

The Best But Easiest Focaccia

This is a four ingredient Focaccia requiring 5 minutes time.  It raises overnight.  It will be a crowd pleaser.  "Alexandria's Kitchen"

Four Tips for Success
Allowing the dough to rest 18 to 24 hours in the fridge yields the best results. (You can leave the dough in the fridge for as long as 72 hours.)

A buttered or parchment-lined pan in addition to the olive oil will prevent sticking. When I use Pyrex or other glass pans, butter plus oil is essential to prevent sticking. When I use my 9×13-inch pan, I can get away with using olive oil alone.

Count on 2 to 4 hours for the second rise. This will depend on the temperature of your kitchen and the time of year.

After the second rise, dimple the dough, then immediately stick the pans in the oven — this has been a critical difference for me in terms of keeping those desirable crevices. If you dimple and let the dough rise again even for 20 minutes before popping the pan in the oven, the crevices begin to dissolve.

Ingredients:

4 cups flour

2 teaspoons salt

2 teaspoons instant yeast

2 cups water

Directions:

Mix the flour, salt and yeast together well, then add water. Mix the two well with a spatula.  Slick the dough with Olive Oil. Then cover the bowl preferably with a lid. or a cloth bowl cover. Stick the bowl in the fridge immediately; leave it there to rise for 12 to 18 hours (or for as long as three days)

NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a lid. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.

Deflate the dough and transfer to a prepared pan. I use a 9×13-inch pan. If you don’t have one you can use two 8- or 9-inch pie plates or something similar. If you are using glass baking dishes be sure to grease the dishes with butter before pouring a tablespoon of olive oil into each. (The butter will ensure the bread doesn’t stick.) Don’t touch the dough again for 2 to 4 hours depending on your environment.

After two to four hours, or when the dough looks like this…:

… it’s time to dimple it! You can simply use olive oil and salt — I recommend good, flaky sea salt for this. Note, the dough in the photo below spent three days in the fridge, and the dough was super bubbly!

if you are using rosemary, sprinkle it over the dough. Then pour two tablespoons of olive oil over the dough, and using your fingers, press straight down to create deep dimples. Sprinkle with flaky sea salt — again, something like Maldon is great here. 

Transfer to oven immediately and bake at 425ºF for 25 minutes or until golden all around. Remove focaccia from pans and place on cooling racks.

Four Tips for Success:

Allowing the dough to rest 18 to 24 hours in the fridge yields the best results. (You can leave the dough in the fridge for as long as 72 hours.)

A buttered or parchment-lined pan in addition to the olive oil will prevent sticking. When I use Pyrex or other glass pans, butter plus oil is essential to prevent sticking. When I use my 9×13-inch Pan, I can get away with using olive oil alone.

Count on 2 to 4 hours for the second rise. This will depend on the temperature of your kitchen and the time of year.

After the second rise, dimple the dough, then immediately stick the pans in the oven — this has been a critical difference for me in terms of keeping those desirable crevices. If you dimple and let the dough rise again even for 20 minutes before popping the pan in the oven, the crevices begin to dissolve.

Spices Membrillo

  

Special Membrillo 

Membrillo keeps for over a month refrigerated, sugar and lemon juice, I like to add a blend of spices to augment the flavor. You may be tempted to reduce the considerable amount of sugar in the recipe, which will yield a membrillo with a softer texture that, while not sliceable, is still quite tasty. Pairs well with any cheese and is a wonderful accompaniment to cured meats. Although most recipes usually call for just quince,

Ingredients:
3 pounds quince, peeled, quartered and cut into large chunks
2 pounds white granulated sugar
2 tablespoons fresh lemon juice (optional)
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 cup water
Coconut oil, for greasing baking dish

Directions:

Wash, peel, core and roughly chop 1 quince into 1-inch pieces. Note that they will immediately start turning brown, but it won’t impact the flavor of the membrillo.

Place all of the ingredients in a medium pot over medium heat. Stir to combine them, and continue stirring regularly for at least an hour. The sugar will dissolve, and the mixture will begin to bubble and change from yellow to pink to a deep ruby red or magenta color.

The mixture is finished cooking when an inserted candy thermometer reads 220° F and the membrillo passes the plate test. To do this, put a plate in the freezer to chill it. Spoon a little of the liquid onto the cold plate and wait 2 minutes. Push the liquid with your finger and if it wrinkles, it’s ready. Otherwise, continue to simmer the mixture and re-test it every 10–15 minutes until it achieves the proper consistency.

Once cooked, blend the mixture into a smooth paste with an immersion or standard blender.

Grease an 8×8-inch glass baking dish with coconut oil. Pour the hot, blended mixture into the baking dish and smooth the top with a spatula. Let the paste cool to room temperature, then cover with plastic wrap and refrigerate for 24–48 hours until firm. If your membrillo is not firm enough, you can put it in a dehydrator or oven at 125° F for 8 hours to improve the texture.   Makes 2 bars.

Elderflower Syrup Homemade St. Germaine

 

Elderflower Syrup

Homemade St. Germaine

The flavors of elderflowers can be captured in a simple syrup and used in cocktails, as a base for sorbets, poured over cakes or baked into custards.  Makes 1 quart.

Ingredients:                                     

3 cups water
3 cups sugar
3 ounces dried elderflowers or 4 tablespoons fresh elderflowers, stripped from the stem, green parts removed
½ teaspoon citric acid (optional)
1 lemon, sliced

Directions:
Make a 1 - 1 simple syrup, heating the water and stirring in the sugar until dissolved.

Place the destemmed elderflowers in a quart-size jar. Add citric acid, (if using) and sliced lemon. Syrup made without citric acid will not keep for more than a week without fermenting; the addition of citric acid makes it keep longer.  

Once the syrup is cooled, pour it over the elderflower mixture. Allow this to infuse in the fridge for 24–48 hours; any longer may induce fermentation due to the presence of wild natural yeasts on the elderflowers.

Strain the flowers and lemon from the syrup. Store in a clean quart-size jar or clamp-topped jar.

Makes 1 quart.

Blueberry Compote

Blueberry Compote

Pile it on waffles, stir into Greek yogurt, or spoon over cheesecake or crepes or ice cream. Blueberry compote knows no bounds.
Ingredients
2 cups frozen or fresh blueberries 
3 tablespoons water
1/4 cup sugar
2 teaspoons lemon juice
Directions
Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Refrigerate any leftovers.  Serve warm.

Grilled Grapefruit Spritz

Grilled Grapefruit Spritz

Okay, so you don’t have to barbecue the grapefruit for this cocktail, but doing so brings out additional sweetness and it makes juicing the grapefruits really easy. Just try not to squeeze out any of the juice when adding to or removing from the grill. If you’re in a hurry, feel free to use store-bought grapefruit juice, skip the zest in the syrup and reduce the amount of syrup to taste. Makes 8 cocktails

Ingredients:

3 Ruby Red grapefruits

1 cup (250 mL) granulated sugar

1 cup (250 mL) water

1 bottle (750 mL) Prosecco or sparkling wine

2 cups (500 mL) soda water

Tiny pinches of kosher sea salt (see TIP)

Charred Grapefruit, optional (recipe follows)

Directions: 

Using a rasp or grater, finely grate zest of one grapefruit. Then pull long strips of zest from another grapefruit. Set both aside separately

Preheat grill to medium-low.

Cut three grapefruits (including the ones with zest removed) in half crosswise. Lightly oil grill and place grapefruit halves, cut side down, over medium-low heat. Barbecue until grapefruits soften and grill marks form on them, 3 to 5 minutes. When done, remove to a medium bowl. When cool enough to handle, squeeze juices into a measuring cup. Strain through a sieve into another measuring cup. You should have about 1 cup (250 mL). Refrigerate to chill.

To prepare syrup, stir sugar with water in a small saucepan set over medium heat. Bring just to a simmer, stirring occasionally, for 8 to 10 minutes or just until sugar dissolves. Remove from heat. Add grated zest. Let stand for 1 hour. Pour through fine strainer to remove zest. If making ahead, syrup will keep well, in a sealed container in the fridge up to 2 weeks. You should have about 1 1/2 cups (375 mL).

Just before serving, pour 3/4 oz chilled grilled grapefruit juice into a wineglass along with 3/4 oz chilled grapefruit simple syrup. Top with 3 oz Prosecco or sparkling wine, 2 oz soda water and a teensy pinch of sea salt. Stir to mix. You can serve this mix over ice, if you like. Garnish with a reserved strip of zest or a wedge of Charred Grapefruit. Repeat for each serving.

Makes 8 cocktails

Charred Grapefruit:
Create a satisfyingly smoky garnish by slicing a grapefruit into thin wedges. Oil the grill then barbecue over medium-low heat just until grill marks form, about 2 minutes per side. Use a spatula (not tongs) to turn the wedges.

TIP: If you haven’t invested in a box of Diamond salt, just do it. Its subtle salinity amps up the flavour of anything you add it to, including cocktails.

Bacon Wrapped Brussels Sprouts

Bacon-Wrapped Brussels Sprouts

Seafood has become so expensive that beloved bacon-wrapped scallops have been eliminated from many people’s budgets. However, if you swap the bivalves for Brussels sprouts—a natural with bacon—you’ve got a tasty hors d’oeuvre destined to become a new holiday tradition. For an easy dip, you could serve them with bottled blue cheese dressing. Makes 24
Ingredients:
12 slices bacon (not thick-cut), halved lengthwise
24 Brussels sprouts, trimmed
24 toothpicks
2 tbsp (30 mL) olive oil
Salt and freshly ground black pepper to taste
2 tsp (10 mL) coarsely chopped rosemary
2 tbsp (30 mL) honey
1 tbsp (15 mL) white or red wine vinegar
2 tbsp (30 mL) water

Directions:
Preheat oven to 400°F (204°C).

Working one at a time, wrap a piece of bacon around a Brussels sprout, secure with toothpick and place in a casserole dish just large enough to hold all wrapped sprouts snugly. Repeat with remaining bacon and Brussels sprouts. Drizzle with olive oil. Season lightly with salt and generously with pepper.

Bake for 20 minutes. Remove from oven and gently loosen with a spatula. Sprinkle with rosemary and drizzle in honey, vinegar and 2 tbsp (30 mL) water. Bake until sprouts are tender and bacon is crisp, about 20 minutes more.

Remove from oven. Using a pastry brush, brush sprouts with liquid in pan. Let sit for 10 minutes—they will be very hot—before serving. Remove toothpicks, if desired.

Simple Celery Soup

Simple Celery Soup

This Celery Soup could be the start of a grand meal. It could also be a wholesome homemade supper, simply served with crusty bread. It is really easy to make this vegan. Health benefits: Celery fights inflammation, lowers cholesterol, lowers blood pressure and is super high in antioxidants, just to name a few as well as a favor enhancer.

Ingredients:

2 tablespoons olive oil, or butter
1 onion, diced
4 fat garlic cloves, rough chopped
6 cups celery, sliced thin (about 1 1/4-1 1/2 pounds) 1 extra-large head, 

   save some for garnish.
2 cups potatoes, sliced into 1/2 inch thick rounds ( about 3/4 lb – 1 

   extra-large russet peeled, or use a few yukons, unpeeled.

4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon 

   "Better than Bouillon" Vegetable Base.)

1 cup water
1 bay leaf (optional, remove before blending)
1 teaspoon salt
1/2 teaspoon pepper
1/8 – 1/4 teaspoon cayenne, start conservatively, add more to taste or 

    leave it out entirely.
Add:1/4 cup fresh dill (small stems ok)
1/2 cup fresh parsley (small stems ok)
Stir in: 1/2 cup (or more) of sour cream, plain yogurt, vegan sour 

   cream, heavy cream or cashew cream.  (see Notes)
Garnish: Crispy celery leaves, nigella seeds, hemp seeds (all optional, 

   but delicious!)

Directions:
Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.

Add the garlic and stir 1-2 minutes, until fragrant.

Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.

Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)

Using an immersion blender blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”).

Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra “green” color, add a handful of raw baby spinach if you like, or more fresh parsley.

Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.

To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a “tester” celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding. If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off. Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like.

NOTES
If using cashew cream, adding a little splash of lemon juice, enlivens the soup. Sour cream and yogurt have a natural tanginess, so you may not need it.

A quick way to make this vegan version ( with cashew cream), is toss the ½ cup of cashews into the simmering pot at the beginning with the celery and potatoes, letting them soften. Then just blend it all up!

Slicing the celery thinly will prevent fibers texture.

If freezing, best to freeze without the sour cream, as it may get granular- then add it later when reheating.

Fish Sauce-Caramel Wings

                         Fish Sauce-Caramel Wings

Ingredients:

1/2 cup (125 mL) peanut or canola oil

1/2 cup (125 mL) firmly packed dark brown sugar

1/3 cup (80 mL) water

3 tbsp (45 mL) fish sauce

16 whole chicken wings, about 3 lbs (1.36 kg)

2 1/2 tsp (12 mL) salt

1 1/2 tsp (7 mL) coarsely ground black pepper

1 generous bunch basil

1 small jalapeño or serrano chili

1 lime, halved

Directions:
Set a sieve over a small heatproof bowl. Combine garlic and oil in a small pot. Set over medium-low heat. Fry the garlic until light golden, stirring from time to time. Strain the garlic chips from the oil; reserve bothTurn on one side of grill (or arrange charcoal grill for indirect heat), close lid and bring to 425°F (218°C).

Combine brown sugar, water, fish sauce and 1 tbsp (15 mL) garlic oil (reserve the rest for another use) in a small pot. Bring to a boil and reduce by half; set aside.

Toss the chicken wings with the salt and pepper. Roast over indirect heat for 30 to 35 minutes, turning once halfway through, or until cooked through and skin is light golden. Move to direct heat and grill, turning often, for 8 to 10 minutes longer or until crisp and deeply golden. Add wings to a large heatproof bowl; let rest 10 minutes.

Add basil leaves, drizzle all with sauce and gently toss. Tip out onto a platter. Lightly crush garlic chips and scatter overtop along with the sliced chili. Squeeze the lime halves overtop and serve. Serves 8 Serve with Rieisling Wine

Salted Caramel Kentucky Butter Cake

Salted Carmel Kentucky Butter Cake

Ingredients

3 cups / 13 1/2 ounces flour (all purpose)
2 cups sugar (granulated)
1 teaspoon of salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk or fermented milk
1 cup butter (room temperature)
2 teaspoons vanilla
4 large eggs
sauce

3/4 cup sugar
1/3 cup butter
3 tablespoons of water
2 teaspoons vanilla

Directions:
Preheat oven 325°F .

Generously greased & flour a 12-c Bundt pan or 10-inch tube pan.

In large bowl, combine flour, 2 cups sugar, salt, baking powder and club soda, buttermilk, 1 cup butter, 2 teaspoons vanilla and eggs; beat on low speed until moistened. Increase mixer speed to medium and beat for about 3 more minutes. Spoon batter to cake pan also spreading evenly.

Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.

Meanwhile, in a small saucepan over low heat, combine the 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water and 2 teaspoons vanilla; cook, stirring, until butter is melted. Do not bring blend to boil.

Remove the cake to a wire rack and, while still in the pan, pierce with a fork or skewer. Pour the hot butter sauce over the hot cake.

White Cut Chicken With Ginger-Scallion Sauce

White Chicken With Ginger-Scallion Sauce

My friend has been making this succulent Cantonese poached chicken (bak chit gai) for almost 20 years with two minor tweaks. Instead of chopping it into small pieces, She carves it like a roast chicken. She also adds rice vinegar and cilantro to the accompanying ginger-scallion sauce, though it’s equally delicious without them. Available at Chinese supermarkets, Shaoxing is a nutty aged rice wine for cooking.
Ingredients:
Ginger-Scallion Sauce
1 cup (250 mL) thinly sliced green onions (4 to 5)
3 tbsp (45 mL) minced ginger
Fine sea salt to taste
1/2 cup (125 mL) canola or sunflower oil
1 tbsp (15 mL) rice vinegar
1/3 cup (80 mL) chopped cilantro
Chicken:
4-lb (1.81-kg) whole chicken
12 cups (3 L) water
1 cup (250 mL) Shaoxing cooking wine
6 slices ginger
6 green onions, cut into 3-inch (8 cm) lengths
6 cloves garlic, unpeeled, lightly crushed
1 tbsp (15 mL) fine sea salt
1/2 bunch watercress, tough stems removed
Coarse sea salt for serving
Directions:
For the ginger-scallion sauce, place green onions and ginger in a heatproof bowl. Season with salt and mix.

In a small saucepan, heat oil over high heat. When it’s very hot, about 375°F (191°C), slowly and carefully pour over green onion mixture. Mix with a spoon and cool completely. Transfer to an airtight container. Refrigerate at least 4 hours and up to 1 week. When ready to serve, stir in rice vinegar and cilantro then taste for salt.

For the chicken, rinse chicken under cold running water. Transfer to a roasting pan and let sit at room temperature for 1 hour. (This will help the chicken cook faster and more evenly.)

In a deep 6-quart (5.5-L) pot, bring water, cooking wine, ginger, green onions, garlic and salt to a boil. Carefully lower the chicken in breast side down. (It’s okay if the back isn’t completely submerged.) Reduce heat to maintain a gentle simmer. Cook for 15 minutes. Flip chicken so it’s breast side up. (It’s okay if tops of breasts and drumsticks aren’t submerged.) Simmer another 15 minutes. Cover pot with lid and remove from heat. Steep chicken until cooked through, about 45 more minutes.

Carefully transfer chicken to a cooling rack set over a baking sheet and rest 15 to 20 minutes. (Strain, cool and save cooking liquid for Chinese recipes calling for chicken stock.)

Carve chicken into serving pieces. Arrange on a platter lined with watercress. Serve with sauce and coarse salt.   Serves 4 to 6

Cooking Pinto Beans (Frijoles de la Ella)

Cooking Pinto Beans  (Frijoles de la Ella)

Next time you’re thinking of cooking pinto beans, or Frijoles de la Olla, try out this easy recipe. It is the perfect side dish to your Mexican food favorites.

Ingredients:

1 lb pinto beans
Water
1 clove garlic
1/2 onion (small)
2 tablespoons salt

Directions:

Sort the beans, removing all the rocks and other debris.
Rinse the beans thoroughly.
Overnight Soaking Method: Cover the beans with water, at least a few inches above the beans. Overnight is best, or 6 hours.

OR Quick Soaking Method: Add pinto beans to a stock pot and cover with water 4 inches above the beans. Bring to a boil for 1 minute. Turn off heat. Let sit for 1 hour. Drain.

In a large stock pot, add enough water to cover 4 inches above the beans, and add onion and garlic. Bring to a boil.

Cover and reduce heat to low. You should barely see the water moving when boiling. Cook for 1 hour.

Add salt. Then add 1 cup of water. Return to a gentle boil.
Check if tender. If needed, cook until tender. Enjoy!

Notes
Sort the bean carefully. Rocks and debris like to hide in packages of dried beans.

Slow Cooker Method:  Transfer the soaked beans to the slow cooker, salt.  Set the slow cooker:  4 hours on high or 8 hours on low.

Insta-Pot Method: No need to soak beans for long hours. Sort and clean. Place in Insta-Pot cover with water by 1 inch. Pressure cook for 45 minutes. Season with salt and serve.

Southern Butter Beans

Southern Butter Beans Recipe (Best Lima Beans)

Classic Butter Beans with bacon recipe for the most tender, flavorful lima beans that are perfect to serve as a side with your favorite southern dishes.

Ingredients
1 pound dried butter beans / lima beans
4 slices thick-cut bacon diced
1 large onion diced
1 cup sliced carrots
1 cup sliced celery
4 cloves garlic minced, or less
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 tablespoons chicken basebouillon or vegetable base
4 cups water

 Directions

Soak the beans: Place the dried beans in a large bowl and cover with cold water. Soak for 12-24 hours. If you are in a hurry, most bags of beans have a “speed-soak” method listed on the package.

Set a large 6-8 quart sauce pot over medium heat. Add the bacon. Stir and brown for 3-5 minutes. Add the onion, carrots, celery, garlic, thyme, rosemary, and bay leaves. Sauté for 5 minutes to soften.

Drain the beans. Then pour the beans into the pot. Add in the chicken base and water. Stir well.
Cover and simmer for 30-45 minutes, until the butter beans are soft.

Taste, then salt and pepper as needed.

Notes
For a vegetarian version, omit the bacon, add in a couple of tablespoons of butter, and use a vegetable base instead of chicken.

Store in an airtight container and keep in the refrigerator for up to 4 days. They also freeze well! Once they have cooled transfer the lima beans to a sealed freezer-safe zipper bag or container, and keep them in the freezer for up to 6 months. Let them defrost overnight before reheating on the stovetop or in the microwave. You might need to add a splash of water or stock to get them back to the right soupy consistency.

Pain de Campagne (Country Bread)

Pain de Campagne (Country Bread)

Using unfed sourdough starter, minimal kneading, long fermentation, and baking in a hot Dutch Oven are some of the techniques  Once you read through and bake this recipe yourself,  you'll no doubt discover exactly how to adapt it to your own schedule — which means you may very well find yourself baking this country bread weekly (or even daily!).   Prep 20 mins.  Bake 40 to 45 mins    Total 21 hrs 5 mins
Yield 2 large loaves

Ingredients
*900g Unbleached Bread Flour
100g Whole Wheat Flour
800g tepid water (75°F to 80°F )
20g salt
40g sourdough starter, unfed/discard
*Don't have a scale? See "tips," below, for approximate volume measurements.

Directions
Combine all the ingredients in a large bowl or extra large (6-quart) dough rising bucket. It's fine to use sourdough starter straight from the refrigerator if that's where you keep it, though it's best if you've fed it at least once in the past week.

Mix the ingredients by hand until the dough forms a shaggy mass and the flour is hydrated. Cover the bowl or bucket and let the dough rest at room temperature for 15 minutes.

Fold the dough by grabbing a section from one side with a wet hand, lifting it up, then pressing it down to the middle to seal. Repeat this with the remaining three sides of the dough. Cover and let it rest for 15 minutes.

Fold the dough two more times, giving it a 15-minute rest between the two, for a total of three sets of folds in 45 minutes. As you perform the folds you’ll notice that the dough smooths out, gaining strength and becoming elastic.

Cover the dough tightly after the final fold and leave it at room temperature (approximately 72°F) for about 12 hours. It's helpful to mark the height of the dough (use the markings on the bucket or a large rubber band around your bowl) to gauge how much it rises.

Turn the dough out onto a lightly floured or greased surface and divide it into two roughly equal pieces. Gently form the pieces into rounds, cover them, and let them rest seam-side down for 10 minutes.

Generously dust two lined bannetons or towel-lined large bowls with whole wheat flour.

Shape the loaves into tight rounds (boules), place them seam-side up into the prepared bannetons or bowls, and cover them with a plastic bag or shower cap.

If your dough doubled (or came close to doubling) during the 12-hour rise period, immediately place the boules into the refrigerator. But if your dough was a bit more sluggish, let the boules rest at room temperature for 30 to 60 minutes to give them a head start on the second rise.

Let the boules rest in the refrigerator for 8 to 12 hours, depending on your schedule (not theirs!).

When you're ready to bake, place two Dutch ovens or other lidded bread bakers onto a rack set in the lowest third of the oven. If you just have one Dutch oven or don't have room for two in your oven, you can certainly bake one loaf at a time, leaving the other in the refrigerator while the first one bakes. Preheat the oven (and Dutch ovens) to 500°F for 45 minutes (you'll want to ensure that they're tough enough to withstand preheating; not all are).

Turn each loaf out onto a piece of parchment paper and slash them with a lame or sharp knife.

Remove the preheated Dutch ovens from the oven. With the help of the parchment, carefully transfer the loaves to the Dutch ovens.

Cover the Dutch ovens with their lids and place them in the oven.

Immediately reduce the oven temperature to 450°F and bake the covered loaves for 20 minutes. Remove the lids from the Dutch ovens and bake the loaves for 20 to 25 minutes uncovered, until they're a deep golden brown.

Remove the loaves from the oven and carefully turn them out of the Dutch ovens onto racks to cool completely. If you're baking one loaf at a time repeat the process with the second loaf, preheating the Dutch oven if necessary.

Store leftover bread, loosely wrapped, for several days; freeze for longer storage.

Tips from our Bakers

The proportion of the ingredients in this recipe is partly why we like it so much; the weights of the ingredients are easy to remember if you work in baker's percentage. That said we recognize that some bakers prefer to work with volume measurements, so here are the volume approximations for the ingredients in this recipe:

– 7 1/2 cups Unbleached Bread Flour
– 3/4 cup + 3 tablespoons Whole Wheat Flour
– 3 1/2 cups tepid water (75°F to 80°F )
– 1 tablespoon salt
– 3 tablespoons sourdough starter, unfed/discard