Pumpkin Bread

 Pumpkin Bread

Servings: Makes 2 loaves

Prep Time: 20 Minutes

Cook Time: 65 Minutes

Total Time: 1 Hour 30 Minutes

INGREDIENTS

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon La Boite Reims #39
• 1-1/2 sticks (3/4 cup) unsalted butter, softened
• 2 cups sugar
• 2 large eggs, lightly whisked
• 1 15-oz can 100% pure pumpkin (I use Libby's)

INSTRUCTIONS

1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
2. In a medium bowl, sift the flour, salt, baking soda, baking powder, cloves, cinnamon, nutmeg and reims. Whisk until well combined; set aside.
3. In a large bowl of an electric mixer, beat the butter, slowly add the sugar on medium speed until just blended. Add the eggs a little at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
4. Add the flour mixture and mix on low speed until combined.
5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely. 
6. Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
7. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Pesto Cheese Zucchini Ravioli with Burst Tomatoes

 

Pesto Cheese Zucchini Ravioli with Burst Tomatoes

Servings: 6

 

Ingredients

• 3 cups cherry tomatoes
• 4 cloves garlic, chopped
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh thyme leaves
• 1 pinch crushed red pepper flakes
• kosher salt and black pepper
• 3-4 medium zucchini or summer squash
• 3/4 cup whole milk ricotta cheese
• 1/2 cup shredded provolone cheese--I used parmesesan
• 1/3 cup basil pesto
• fresh basil and thyme, for serving
• parmesean for serving

Instructions

• 1. Preheat the oven to 425° F. 

  2. In a baking dish, toss together the tomatoes with the garlic, olive oil, wine, balsamic vinegar, thyme, and a pinch each of crushed red pepper, salt, and pepper. Bake 10-15 minutes or until the tomatoes begin to burst. 

  3. Meanwhile, make the ravioli. Using a mandolin or sharp knife, peel the zucchini into 1/4 inch ribbons and lay them flat on a kitchen towel. Sprinkle the zucchini with salt. Let sit 5-10 minutes, then blot away the excess water. 

  4. in a bowl, combine the ricotta, provolone, and pesto. Grab 3-4 zucchini ribbons and layer them to make a star. Start with 1 ribbon, then add another to make an X. Now make another X with the remaining 1-2 noodles that will overlap with the current X (see above photo). Spoon 1 tablespoon of filling onto the center of the zucchini. Bring the ends of the zucchini together, laying them over the cheese. Repeat with remaining zucchini and filling. 

  5. Remove the tomatoes from the oven and lay the ravioli seam side down in the sauce. Drizzle the ravioli lightly with olive oil and season with salt and pepper. Bake for 15 minutes or until the ravioli is warmed through. Serve with fresh basil and thyme. 

Chili Oil Egg Ramen

25 Minute Chili Oil Egg Ramen

Servings: 4

Ingredients

• 2 tablespoons butter
• 4 cloves garlic, finely chopped
• 1 tablespoon fresh chopped ginger
• 2-3 teaspoons chili oil, plus more for serving
• 6 cups low sodium chicken or vegetable broth
• 1/3 cup coconut milk
• 1/4 cup low sodium soy sauce
• 3 cups chopped baby bok choy or spinach or combination
• 1/4 cup white miso paste
• 3 squares ramen noodles
• 3-4 eggs--can also poach separately or use Jammie eggs
• green onions, for serving
• mint, cilantro and pickled red onion also makes good garnish

Instructions

• 1. Melt together the butter, garlic and ginger in a large pot over medium heat. Cook, until fragrant, about 2 minutes. Add the miso and chili oil, cook another minute. Pour in the broth, milk, and soy sauce, stir in the bok choy and miso, bring everything to a boil. Add the ramen, let cook until just soft, about 1-2 minutes. 

  2. Crack the egg/eggs into small bowl, I wouldn't cook more than 2 eggs at a time. Pour the egg over the noodles, do not stir. Cook 30 seconds, then cover the pot and remove from the heat. Let the eggs poach 2-3 minutes, until the yolk is your desired consistency. 

  3. Ladle the soup and noodles into bowls, top with an egg. Spoon over some chili oil. Top with green onions. Serve immediately.

Notes

Chili Garlic Sesame Oil: Heat a large skillet over medium heat. Add 1/2 cup peanut or sesame oil and 1 head finely chopped garlic. Cook, stirring often until the garlic is fragrant and becoming golden/toasted, 8-10 minutes. Stir in the 3-5 tablespoons chili flakes (or more) and 3 tablespoons sesame seeds, cook 30 seconds to 1 minute more. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.  
I used Mom's Mala chili oil which has a little star anise and cinnamon flavoringI sliced up some pork shoulder left over from Braised Shanghaninese Hong Shao Pork

Cauliflower and Quinoa Taco "Meat"

 A vegetarian take on tacos.

Serves 4

Taco Meat

Cauliflower

3 cups riced cauliflower--either frozen or made in a food processor

3-4 tsp. taco seasoning

Preheat oven to 350

Toss cauliflower with taco seasoning.  Spread on parchment lined baking sheet.

Bake 20 min.

Quinoa

1 TB olive oil

4 garlic cloves, minced

2 1/2 tsp taco seasoning

1 TB tomato paste

1/2 cup quinoa, rinsed

1 cup water

In a medium saucepan, heat oil until shimmering.  Add garlic, taco seasoning.  Cook until fragrant, stirring constantly.   Add tomato paste.  Saute for about 1 minute.  Add quinoa and water.  Bring to a boil.  Cover.  Simmer for 20-25 minutes until water is absorbed.  Let sit covered for about 5 minutes.

Add cauliflower to quinoa.

Avocado Lime Crema

1/4 cup lime juice

1 TB olive oil

1TB water

1 large pitted avocado

1/4 cup lightly packed cilantro

1 small jalapeño, roughly chopped (optional)

Salt

In a food processor, combine lime juice, water and olive oil. Add avocado, cilantro, and jalapeño, and salt.

Blend until smooth.  Salt to taste.

Taco Seasoning

1 tsp. ground cayenne

1/4 cup chili powder

1/4 cup sweet paprika

2 TB ancho chili powder

2 TB dried oregano

2TB ground cumin

1 TB garlic powder

1 TB onion powder

1 tsp black pepper 

Add all in a jar and shake to mix. 

Serve with corn salsa, quartered cherry tomatoes, and hot sauce. 

Gochujang Braised Chicken

Even though the rice as in the recipe is a great addition, I frequently make the chicken and serve it over plain rice and it is still one of my favorite dishes.  Serve it with some roasted box chow and/or fennel or any vegetable of your choice.

Gochujang Braised Chicken 

1 small onion, finely chopped

8 garlic cloves, finely grated

1 2-inch piece ginger, peeled, finely grated

¼ cup gochujang (Korean hot pepper paste)

¼ cup soy sauce

2 tablespoons sugar

1 tablespoon mirin

1 tablespoon toasted sesame oil

1 teaspoon freshly ground black pepper, plus more

3 cups cooked short-grain rice

8 chicken drumsticks, patted dry

4 tablespoons unsalted butter

2 tablespoons vegetable oil

4 cups low-sodium chicken broth

6 scallions, white and pale-green parts only, cut into 1-inch pieces

Kosher salt

For Rice (optional 

1teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon mustard powder

Preparation

Step 1

Mix onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and 1 tsp. pepper in a medium bowl to combine; set sauce aside.

Step 2

Toss rice, cumin, garlic powder, and mustard powder in a medium bowl to combine; spread out on a parchment-lined rimmed baking sheet and chill until cold, about 1 hour.

Step 3

Meanwhile, season chicken generously with salt. Heat butter and vegetable oil in a medium heavy pot over medium. As soon as foaming subsides, add chicken and cook, turning occasionally, until lightly browned, about 5 minutes. Add reserved sauce and bring to a simmer; cook until sauce appears to thin out, about 3 minutes. Add broth and bring to a boil. Reduce heat, partially cover pot, and simmer, turning occasionally, until chicken is very tender, 45–55 minutes.

Step 4

Divide rice into 4 portions; form into ¾"-thick disks (moisten hands with water to prevent sticking). Heat a large nonstick skillet over medium. Working in 2 batches, cook rice cakes, turning halfway through, until crisp, puffed, and golden, about 10 minutes. Transfer to plates.

Step 5

Add scallions to chicken and cook until tender, about 3 minutes. Season with salt and pepper. Top each cake with 2 chicken legs and a few scallions; spoon plenty of sauce over.

Mushroom Farro Soup

Here’s a soup for nights when you feel like lighting candles and even washing your face—but won’t change out of sweatpants. It’ll remind you of mushroom-barley soup, albeit a tangy, salty, bright, bewilderingly rich version that comes together in under an hour. Multiple umami-heavy ingredients (browned mushrooms, soy sauce, and a Parmesan rind) work together to create a deep, savory backdrop that might otherwise take lots of simmering time (or meat) to develop. Parmesan rinds are always good to have around: Freeze the waxy rind of spent wedges for unleashing salty-cheesy oomph to broths—or just cut the rind off the wedge you’re currently working through. Nutty farro and still-crunchy celery add good bites of texture to the soup, while lemon keeps it from being snoozy. For a creamier soup, stir an additional ¼ cup finely grated Parmesan into the pot, or top bowls with a poached egg.

Ingredients  4 Servings

3 garlic cloves, coarsely chopped

3 Tbsp. extra-virgin olive oil, plus more for drizzling

1 large shallot, coarsely chopped

1 lb. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), cut into bite-size pieces

Kosher salt, freshly ground pepper

1 oz. Parmesan, finely grated (about 1 cup), plus rind

⅔ cup semi-pearled farro

3 Tbsp. (or more) low-sodium soy sauce

4 celery stalks, thinly sliced, plus any leaves coarsely chopped

1 fennel bulb, thinly sliced

1 Tbsp. fresh lemon juice

Crusty bread (for serving)

Preparation

Step 1

Heat garlic and 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium until oil around garlic is sizzling, about 1 minute. Add shallot and mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are browned, 10–15 minutes. (Initially, pot will look dry, then very wet before mushrooms start to brown.)

Step 2

Add Parmesan rind, farro, soy sauce, and 6 cups water to pot. Scrape up any browned bits stuck to bottom of pot, season with salt and pepper, and bring to a boil over medium-high. Reduce heat and simmer until farro is al dente, 15–20 minutes.

Step 3

Add sliced celery to pot and simmer until slightly softened and bright green, about 3 minutes. Remove pot from heat; add lemon juice. Taste and season with salt and/or more soy sauce if needed.

Step 4

Divide soup among bowls and top with finely grated Parmesan and celery leaves. Season with more pepper and drizzle with oil. Serve with bread alongside.

Biscuits

2 cups all-purpose flour (250g)

1 Tablespoon baking powder

1 Tablespoon granulated sugar

1 teaspoon salt

6 Tablespoons unsalted butter very cold (85g), unsalted European butter is ideal, but not required, grated

¾ cup whole milk¹ (177ml) buttermilk or 2% milk will also work

Instructions

For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.

Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.

Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.

Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.

Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.

Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).

Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. 

Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.

Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 ¾" round biscuit cutter with flour. 

Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.

Repeat until you have gotten as many biscuits as possible and place less than ½" apart on baking sheet. 

Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits. 

Refrigerate for about 1 hour

Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.

If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

Pita Bread

Pita/Flatbread Dough

500 grams 00 flour

50 grams durum semolina

35 grams sugar

10 grams salt

7.5 grams dry active yeast 

10 grams olive oil

350 grams water about 105 degrees

Instructions

 Disperse the yeast in the water.  Be sure yeast is dissolved before proceeding

In a mixer fitted with dough hook add all remaining dry ingredients(add salt last), add olive oil, slowly add water and mix until a dough forms. Knead for 5-8 minutes or until smooth and elastic. Place, covered, in a greased bowl for 1 hour until doubled in size. If necessary you can hold this in the fridge overnight at this point.

Heat oven to 475°F. On the bottom shelf of the oven place a pizza stone or baking steel or heavy baking sheet. Punch down the dough and divide into 12 equal pieces, rolling them into balls. Place the dough balls under a damp towel and let them rest for about 10 minutes.

Dust a cutting board with flour, and remove one ball of dough at a time, rolling it out into a 6 inch circle.

Bake the pitas in small batches in the over, it should take about 2 minutes on the first side and 1 minute on the other side. They will puff up while cooking.

When the come out of the oven keep them in a napkin covered basket to keep them warm.

Iced Spiced Hermit Cookies

 COOKIES

2 cups (250 g) all-purpose flour

1½ tsp. ground cinnamon

1½ tsp. ground ginger

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

¾ tsp. baking soda

½ tsp. freshly grated nutmeg

¼ tsp. baking powder

¼ tsp. freshly ground black pepper

1 cup (packed; 200 g) light brown sugar

½ cup (1 stick) unsalted butter, room temperature

1large egg

¼ cup mild-flavored (light) molasses

½ cup (80 g) golden raisins or dried cranberries or citron

GLAZE AND ASSEMBLY

1 cup (110 g) powdered sugar, sifted

2 Tbsp. (or more) milk, fresh lemon juice, orange juice, or rum

Preparation

COOKIES

Step 1

Whisk together flour, cinnamon, ginger, salt, baking soda, nutmeg, baking powder, and pepper in a medium bowl.

Step 2

Using an electric mixer on medium speed, beat brown sugar and butter until light and creamy, about 3 minutes. Beat in egg and molasses, scraping down sides of bowl as needed, until incorporated, about 2 minutes. Reduce speed to low and add dry ingredients; beat until just combined. Add raisins and mix just to evenly distribute. Cover and chill at least 30 minutes and up to 12 hours.

Step 3

Place a rack in middle of oven; preheat to 350°. Divide dough in half and transfer to a parchment-lined baking sheet. Using wet hands, shape dough into two 12"-long logs (a plastic bowl scraper is helpful for this) and arrange on opposing long sides of baking sheet, spacing 2"–3" from long edges. Lightly flatten top of each log.

Step 4

Bake logs until edges are just set but centers are still soft, 23–26 minutes (logs will spread and crack). Let cool. I baked them from frozen dough for 23 minutes  I would definitely bake for 21 minutes next time. Try 19-20 minutes baking after chilling  

GLAZE AND ASSEMBLY

Step 5

Whisk powdered sugar and milk in a small bowl until smooth. Glaze should be thick but pourable; thin with more milk if needed. Drizzle glaze erratically over logs; let sit until set, at least 30 minutes. Using a serrated knife, slice logs crosswise 1" thick (or slice 2" thick and cut in half down the center for a squarish cookie).

Chocolate Chunk Orange Scones

Ingredients

For the Scones

2 cups all purpose flour

2 teaspoons baking powder

1/4 cup granulated sugar

1/2 teaspoon kosher salt

1/4 cup cold, unsalted butter, cut into cubes or I prefer to grate it--keep in freezer until ready to use

1 tablespoon orange zest

1/2 cup chopped semi-sweet chocolate 

1/4 cup chopping 

3/4 cup plus 3 tablespoons cold heavy cream

For the Glaze

1 cup powdered sugar

1 teaspoon orange zest

1 tablespoon orange juice

Instructions

Scones

Preheat oven to 425°F. LIne a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt. Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles coarse sand. Add the orange zest and the chocolate.

Make a well in the center of the dry mixture and add 3/4 cup of the heavy cream. Mix the dough together. It should have a slightly dry texture, but not be crumbly. Add an additional 1-2 tablespoons of cream if the dough seems too dry.

Transfer the dough to a lightly floured surface and knead it for 1 minute. Form the dough into a round or rectangle approximately 1 inch thick and use a knife or pizza cutter to cut into 6 equal pieces. 

Refrigerate dough at least one hour or overnight.

Arrange the pieces on the prepared baking sheet about 1 inch apart. Brush the wedges with 2 tablespoons of heavy cream and bake for 15-20 minutes, until the scones are golden and the edges are lightly toasted.

Glaze

In a bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth. Drizzle glaze on top of the warm scones.

Serve warm.

Vegetarian Mushroom Shawarma

• Ingredients
• ¾  pound portobello mushroom caps, sliced 1/2-inch thick
• 1  medium red onion, halved and cut into 1/3-inch wedges
• 1 medium fennel bulb, cut into 1/3 inch wedges
• 3  tablespoons plus 2 teaspoons extra-virgin olive oil
• 1  teaspoon ground cumin
• ¾  teaspoon ground coriander
• ½  teaspoon ground sweet 
• Hummus
• Kosher salt and black pepper
• 4  pitas
• 2  packed cups very thinly sliced red cabbage (about 6 ounces)
• Lemon vinaigrette 
• ¾  cup low-fat or whole-milk Greek yogurt
• 1/4 cup Tahini
• ¾-1  teaspoon ground cumin
• 1 lemon zest and juice
• 1 TB chopped mint or cilantro
• Cilantro or mint, for serving
• Directions
• Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms, fennel  and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika, 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
• Meanwhile, toss cabbage with remaining vinaigrette in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt, tahini, lemon zest, juice and  cumin; season with salt and pepper.
• To serve, slather hummus over warm pitas. Top with cabbage, mushroom mixture and herbs, and yogurt sauce. 
• Serves 4

Orange Cardamom Creme Brûlée

Ingredients

 12 egg yolks

1 1/4 cup (262.5 mL) granulated sugar

4 cups (1 L) whipping cream

2 cups whole milk

½ vanilla bean

8  cardamom pods

3 orange,  peels without pith

½ to ¾ cup (125 to 175 mL) granulated sugar or lightly packed brown sugar

Directions

1 Preheat oven to 300°F (150°C).

2 Heat a kettle full of water. Place 8 to 10 ramekins, each ⅔ to ¾ cup (150 to 175 mL), in a large roasting pan or divide between 2 pans.

3 In a medium bowl, whisk yolks and 1 1/4 cup (175 mL) granulated sugar together until pale yellow and thick.

4 Pour whipping cream into a saucepan. Split vanilla bean, then run the blunt side of a knife along the top of the bean releasing the seeds. Add seeds and pod to cream along with cardamom and strips of orange peel. Set pan over medium heat. Heat stirring occasionally until steaming but not boiling. Remove from heat. Infuse for about 1 hour.

5. Bring cream mixture back to a simmer.  Slowly whisk into egg yolk mixture until evenly mixed. Be careful not to scramble. Pour mixture into and divide among ramekins.

6. Pour hot water from kettle into roasting pan (being careful not to splash) until halfway up sides of ramekins.  Cover with foil.  Bake in centre of preheated oven for 35-40 minutes or until slightly thickened but not set and still jiggly. Remove to a heatproof surface. When water is cool, remove ramekins and cool completely in the fridge. Refrigerate overnight allowing them to set.

7.  Before serving, evenly sprinkle tops of chilled custards with granulated sugar. Using a torch, brûlée each sugary top until caramelized and bubbling. If you don’t have a torch, don’t fret: simply preheat the broiler in your oven. Sprinkle tops of chilled custards with brown sugar. Broil for 8 minutes or until sugar is just melted and bubbling. Remove from oven immediately. Cool slightly and serve.

Makes 10