GREEK SALAD!

GREEK SALAD
Ingredients:
2-3 cucumbers, seeded, sliced into ½-1 inch half moons (I prefer the thinner English ones)
1 large red bell pepper, seeded, deveined and cut into 1 inch chunks
2 plum tomatoes cut into half moons, or 1 cup cherry tomatoes sliced in half
1 medium size red onion, halved and thinly sliced
½-3/4 cup pitted Kalamata olives
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1 medium size clove garlic, peeled
3/8 cup red wine vinegar
1 Tablespoon sugar (optional)
1 Tablespoon dried oregano
3/4 teaspoon Kosher salt
3/4 teaspoon pepper
3/4 cup extra virgin olive oil
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4-6 ounces Feta cheese, cut in small cubes

Make the salad:
        In a large mixing bowl, combine all of the prepped vegetables and the olives.
        Drop the garlic clove through the feed tube of a food processor to mince. Alternatively, finely mince the clove and put in large canning jar with a screw cap. Add the vinegar, sugar, oregano, salt and pepper and process for a few seconds, or shake in the jar to dissolve the sugar. With the food processor running, slowly add the oil through the feed tube to combine, or to the jar and shake.
        Pour the dressing over the vegetables and coat well. Add the feta and gently stir so as not to crumble it up too much.
        If time permits, chill for an hour to meld the flavors. Keep stored in the fridge for up to 3 days.

Makes 4-6 servings.      YUM!


LESSONS Learned:
1. I know that any fresh veggie will always taste best in the summer, harvested close to home. But you can find really good veggies, even organic ones, in the winter months too.
2. I’m not a fan of our American cucumbers. They’re loaded with seeds, and usually coated in wax which, even though they say it’s edible, means you’re gonna have to peel them. I opt for English cucumbers which have a lot less seeds, are a little sweeter, and tend to be less watery. You’ll find them next to our American counterparts, longer and thinner, usually wrapped in cellophane and sometimes called seedless—although they’re not. No need to peel them either.
3. It’s best to prep this a few hours before you want to eat it, if you can, so the flavors can mingle.

EASTER CARROT CAKE

Peace, Love and Cupcakes CARROT CAKE
Ingredients:
For the Cake:
2 ½ cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon fine sea salt
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1 cup mild flavored oil, I use cold pressed safflower oil
2 cups sugar
4 large eggs
1 Tablespoon pure vanilla extract
½ cup unsweetened applesauce
½ cup unsweetened crushed pineapple, squeezed dry
3 cups grated carrots, about 3-4 large carrots
1 cup raisins
1 cup coarsely chopped walnuts

For the Frosting:
3 sticks unsalted butter, softened
18 ounces (two 8 oz pkgs plus ¼ of another) full fat cream cheese, softened
6 cups confectioners’ sugar, sifted
2 Tablespoons heavy cream
2 Tablespoons pure vanilla extract

Jelly beans or other Easter candies for decoration (optional)

Make the cake:
        Place the rack in the center of the oven and preheat to 350 degrees F.
        Butter or spray with cooking spray two 8 or 9 inch round cake pans. If using the 8 inch pan it should measure at least 2 inches high. Cut 2 parchment circles to fit the bottoms and butter or spray the parchment again.
        Place a strainer over a medium size bowl, and sift the flour, baking soda, cinnamon, nutmeg and salt through it. Set aside.
        In a large bowl, with a wire whisk, combine the oil, sugar, eggs and vanilla. Whisk in the pineapple until well incorporated. Switch to a large spoon or spatula and stir in the flour mixture until completely combined. Add the carrots, raisins and walnuts and mix until evenly distributed.
        Divide the batter between the 2 prepared pans, and bake for 35-45 minutes until the cake has begun to pull away from the sides of the pan, the center is springy to the touch, and a tooth pick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes and then invert onto a cooling rack. Flip right side up and cool completely.

Make the frosting:
        In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter and the cream cheese, just until combined. On slow speed, add the confectioners’ sugar one cup at a time. Add the heavy cream and vanilla and beat on medium-high speed until creamy and a little lighter in color. Do not overbeat, or it will curdle.

Assemble the cake:
        Remove the parchment from one of the bottom of the layers. Place the layer, domed side up, on a cake plate. Scoop half of the frosting into the center of the cake. With a spoon, or spatula, spread the frosting close to the edges, but not over the edge—it will spread out when the second layer is added.
        Center the second layer on top of the first, again domed side up, and spoon the rest of the frosting on top. Spread that frosting slightly over the edge and decorate with jelly beans or other Easter candies.
        Refrigerate until ready to serve.

Makes 12-16 servings.      YUM!


LESSONS Learned:
1. Even though it may be tempting to use a food processor to grate them, hand grate the carrots through the large holes of a box grater. The food processor makes the carrots too wet.
2. Really squeeze all of the liquid out of the canned crushed pineapple. 3. Make sure to line the cake pans with parchment for easy removal. You don’t want the layers to break.
4. Freezing the cake works really well. Double wrap the layers in plastic wrap and then place in freezer bags or wrap in foil. You can even frost the layers frozen.
5. Unlike a buttercream frosting, you want to beat this cream cheese frosting just until it becomes creamy and becomes a little lighter in color. Overbeating it will make it curdle. Been there, done that.

FISH EN PAPILLOTE

FISH EN PAPILLOTE
Ingredients:
1 egg white, lightly beaten
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1/2 red onion, julienned
1 zucchini, julienned
1 large carrot, julienned
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
¼ teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
4 (4-ounce) pieces cod, halibut, sole or other white fish, skin removed
Kosher salt and freshly ground pepper for sprinkling
1 lemon, thinly sliced, seeds removed
8 sprigs fresh thyme
2-3 Tablespoons unsalted butter
1/4 cup white wine

Make the fish:
        Place the rack in the middle of the oven and preheat to 400 degrees F.
        Cut four 12” x 16” pieces of parchment (A roll of parchment is 12 inches wide.) and fold in half so the 12” sides meet creating a 12” x 8” book. Open the parchment and brush egg white around the 3 edges of parchment on one side of the fold, to help seal the packet.
        In a bowl, mix together the onion, zucchini, carrot and garlic. Add the oil, salt and pepper and toss to combine. Center each fish fillet on one side of the fold, and sprinkle with salt and pepper. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 thyme sprigs, 1 tablespoon of white wine, and dot the top with 1 ½-2 teaspoons butter broken into 3 pieces.
        Bring the other half of the parchment over to cover the fish matching up the edges and press to seal with the egg white. Starting from one of the folded sides. Fold over an ½ inch and make a sharp crease. Continue working your way around the edge of the packet, making overlapping ½ inch folds always pressing firmly and creasing the edge so the folds hold. Make the final fold turn under the packet instead of over to keep it from opening. If any place doesn’t appear to be tightly sealed, just go back over it with a second fold.
        You’ll end up with an imperfect half-moon shape. Arrange the packets on a baking sheet. Bake the fish -- 12 minutes for each inch of thickness. If the filet is thin, bake for 10 minutes. My fish filets were 1 ¼ inches thick, so I baked them for 14 minutes.
        To serve, cut open the packets, watching out for escaping steam and serve directly in the parchment. Or, with a spatula, carefully take the fish out of the parchment and place onto a plate. Just make sure to pour all of the delicious juices over the fish.

Makes 4 servings. (Can make individual servings as well.)      YUM!


LESSONS Learned:
1. The best way to julienne the vegetables is with a mandolin if you have one. If not make sure to slice them into very thin matchsticks.
2. Parchment is now easy to find in any grocery store.
3. The most important part of this recipe is to make sure that the packets are sealed tightly. Brushing the 3 edges with egg white will help accomplish that.
4. An oven thermometer is your best friend in this recipe. To have these cook properly, your oven temperature has to be correct. They’re cheap and you should have one anyway.
5. Don’t open the packets to test for doneness, trust the recipe. Just make sure your pieces of fish are all the same weight and size.
6. When ready, the parchment will puff up and turn light brown. And don’t worry if you leave the packets sitting in the oven a little too long, the fish (try to get wild-caught) will still remain tender and moist.

IRISH Soda Bread

Irish SODA BREAD
Ingredients:
4 1/4 cups unbleached all purpose flour
1/4 cup sugar
1 1/2 teaspoons fine sea salt
1 teaspoon baking soda
1 cup currants or raisins tossed with 1 teaspoon flour
1 teaspoon caraway seeds
4 Tablespoons (1/2 stick) cold butter cut into 1/4“ cubes
1 1/2 cups cold buttermilk, well-shaken
1 large egg
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4-6 Tablespoons unsalted butter, melted

Make the bread:
        Place the rack in the middle of the oven and preheat to 350 degrees F. Line a rimmed half sheet pan with parchment paper, or grease very well. Set aside.         In a large measuring cup, add the buttermilk and egg. Mix lightly with a fork. With the mixer running on low, slowly add the buttermilk mixture. Mix only long enough to incorporate all of the ingredients---not a second more! about 15-20 seconds. Remove the paddle, take the bowl off the stand, and with floured hands, knead the tough 4 or 5 times into a ball. Place on the prepared sheet pan, and form into a round loaf about 8 to 9 inches in diameter. Using a floured knife, or razor, cut a ½” deep “x” on the top of each one, re-flouring the knife after each cut. Brush with the melted butter, making sure to get some of the butter into the cuts.
        Bake in the oven for 30 minutes, remove the pan from the oven, and brush the bread again with the melted butter. Return to the oven and bake another 30-40 minutes until golden brown and a skewer in the center comes out clean. Alternatively, if you have an instant read thermometer, when they reach 210 degrees F, they’re done.
        If there’s any left, it can be stored at room temperature, wrapped in plastic wrap. The loaf freeze really well too.

Makes one 9 inch loaf.      YUM!


LESSONS Learned:
1. Make sure the butter is cold. Soft butter will make a pasty loaf.
2. This really is a quick bread. So don’t fuss with it too much. It’s better if the dough is a little rough.
3. If you don’t have buttermilk on hand, you can make your own by mixing 1 ½ Tablespoons of fresh lemon juice or white vinegar into the 1 ½ cups of whole milk. Stir and let sit for 10 minutes to thicken.

Stuffed Portobello Mushrooms

STUFFED Portobello Mushrooms
Ingredients:
4 portobello mushrooms, try to find all the same size
¼ cup extra virgin olive oil
salt and pepper
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1 Tablespoon extra virgin olive oil
2 cloves of garlic, minced
6 oz. baby spinach, rinsed but not dried
pinch salt and nutmeg
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¾ cup - 1 cup tomato sauce, jarred or homemade
¾ cup-1 cup grated mozzarella, fontina or mild cheddar
2 Tablespoons grated parmiggiano-reggiano
extra virgin olive oil
extra ground pepper

Prep the mushrooms:
Preheat the oven to 450 degrees F.
Using a sharp paring knife, slice off the stems, reserving for stock if you like. On some paper towels, use a spoon to scrape the black gills from the undersides of each mushroom. Rinse or wipe with more paper towels to remove any left over gills.
On a large rimmed sheet pan, place all of the mushrooms cap side down. Drizzle each with ½ Tablespoon and brush or use your fingers to coat the tops. Flip them over, cap side up, and drizzle each with another ½ Tablespoon of the oil. Lightly sprinkle with salt and pepper. Roast in the oven for 20-25 minutes. When done, pour off any juices that have accumulated inside the caps. Keep the oven on and reduce temperature to 425 degrees F.

Make the spinach while the caps roast:
In a large saute pan, heat the oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the washed spinach and a pinch of salt and stir constantly until wilted, about 2 minutes. Sprinkle with a pinch of nutmeg, stir and set aside.

Stuff the mushrooms:
Spread with 3-4 Tablespoons of the tomato sauce inside each cap. Divide the spinach between the mushrooms. Sprinkle with 3-4 Tablespoons of the mozzarella and 1/2 Tablespoon of the parmesan. If using, sprinkle each with a pinch of dried oregano that you’ve rubbed between your fingers first. Then lightly drizzle with olive oil and a grind of black pepper.
Broil the mushrooms until the cheese is melted and lightly browned, about 5 minutes. If using, place a few thinly torn pieces of fresh basil on top of each cap.
Makes 4 servings.      YUM!


LESSONS Learned:
1. Always buy them loose, so that you can pick the freshest ones.
2. Look for plump rounded edges, with gills on the underside of the mushroom that are dry, not wet and mushy.
3. To clean them, first scrape out the gills, over some paper towels for easy clean-up, and then wipe any dirt off with a damp paper towel. Sometimes I just rinse them off, but supposedly they’ll absorb water that way.
4. Use a paring knife to cut off the stems. They’re too woody to eat, but you could freeze them and save for stock.

Honeyed Turmeric Ginger Tonic

HONEYED TURMERIC AND GINGER TONIC
(from “The Essential Instant Pot Cookbook” by Coco Durante)
Ingredients:
6 cups water
1 -4 Tablespoons light honey, I use 2-3 Tablespoons
2 cinnamon sticks
2 inch knob of fresh ginger, sliced ¼ inch thick
2 inch knob of fresh turmeric, sliced ¼ inch thick, or 1 teaspoon powder
1-2 fresh chiles, like Thai, halved and seeded, optional
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Garnish:
fresh lemon slices and extra cinnamon sticks
more honey to taste
coconut milk, optional

Make the tonic:
        Combine all of the ingredients in the Instant Pot. Stir to dissolve the honey. Secure the lid, and select the Soup/ Broth setting. Adjust pressure to “less” and set the timer for 5 minutes. Let the pressure release naturally for 10 minutes, and then release the rest of the steam with the pressure release valve.
        Open the pot and use a slotted spoon to remove all of the solids. Ladle into mugs. If you like, top with a lemon slice, a cinnamon stick. A splash of coconut milk at the end will make it creamy. Store in the fridge for up to a week.

Makes 4-6 servings.      HEALING!


LESSONS Learned:
1. Get the freshest raw ginger you can find. It should be firm and plump with no dried ends or mold.
2. Fresh turmeric is getting easier and easier to find now. It’s a regular item in my health food store. But if you can’t find fresh, you can substitute one teaspoon of the powder.
3. You can make this as sweet or pungent as you like. I usually add 2-3 Tablespoons. And if I want more sweetness, stir a little more into my cup.
4. If you don’t have an Instant Pot, place all of the ingredients in a large saucepan, bring to a boil, and simmer on the stove for 1 to 1 1/2 hours. Taste once or twice for strength during the cooking time.

GRANDMA'S SPAETZLE

Grandma’s “Spetch-lee”—--Eggy German Dumplings
Ingredients:
1 1/2 cups unbleached flour
2 large eggs
1/2 teaspoon sea salt
1/2 cup plus 2 Tablespoons cold water
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4 Tablespoons unsalted butter, melted
extra salt to taste

Make the dumplings:
        Bring a large pot of water to the boil. Add a good pinch of salt to the water. Melt the butter in a saute pan and keep on very low heat nearby, so it doesn’t brown.
        While the water is coming to a boil, in a medium size bowl, combine the eggs. water and salt. Stir in the flour until all ingredients are completely combined. It will be a very sticky batter.
        Do this in two batches. Hold the bowl over the side of the pot, and using a butter knife, scrape off very small amounts of dough into the pot of boiling water, about ½ teaspoon each. Dip the knife into the hot water after each scrape to release the dumplings into the pot.
        When the they have risen to the top, let them boil for another minute, and then using a slotted spoon remove to the saute pan with the melted butter. Repeat with the second half of the batter. Sprinkle with salt, and toss to coat.

Makes 4 servings (easily doubled).     YUM!


LESSONS Learned:
1. Scrape off small pieces of dough-- no larger, about ½ teaspoon’s worth. They’re gonna swell up when they cook.
2. If you dip the knife in the boiling water every time you scrape off a piece of the sticky dough, they will easily fall off into the pot.
3. They will come out looking very shaggy and uneven, which is a good thing, all the better to coat them with the butter and salt.
4. Don’t forget to toss them in the butter right out of the pot, so they don’t stick together. I melt some butter in a saute pan as they cook, so it’s ready and waiting to coat them.
5. Not having inherited their gymnastic’s genes, maybe it‘s best for me to stay rooted to my kitchen floor and get my applause from serving these to everyone I know.

Carrot "Tabbouleh"

Carrot Tabbouleh
(inspired by Maureen Callahan at Cooking Light)
Ingredients:
8-10 ounces carrots, trimmed, peeled, and sliced into ¼ inch rounds, 4-5 medium (about 2 cups)
1/4 teaspoon whole cumin seeds, toasted
1/4 cup chopped walnuts
1 cup fresh curly parsley leaves, chopped
1/4 cup fresh mint leaves, chopped
1 Tablespoon finely slice scallion, one scallion or more to taste
1/4 cup golden raisins, coarsely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
3/8 teaspoon kosher salt

Make the Tabbouleh:
        Place the carrots and cumin seeds in the bowl of a food processor. Pulse 10-12 times or until chopped into fine pieces. Add the walnuts and pulse 4-5 times more to chop and incorporate the walnuts. Transfer the carrot mixture into a bowl, and add all of the remaining ingredients. Stir to combine and let sit at room temperature for 30-60 minutes to allow the flavors to meld. Store in the fridge. Will keep for 3-4 days.

Makes 3-4 servings.       YUM!


LESSONS Learned:
1. Get organic veggies if you can. And before prepping them, soak and rinse them well, a few times in cold water.
2. A food processor is a must, grating them just won’t be the same.
3. Usually I recommend Italian flat leaf parsley for everything, but in this case, you want to use the curly parsley for it’s texture.
3. You need fresh mint. Don’t replace it with the dried version, which will add a saw-dusty kind of texture.
4. To toast the cumin seeds: add to a small dry skillet and over medium heat, stir constantly until just beginning to smell fragrant. Immediately remove from the pan, so they don’t burn.
5. So why couldn’t you do cauliflower tabbouleh? Hmmmm....

Red Wine MEATLOAF

Red Wine Meatloaf
(adapted from Lynne Rosetto Kasper)
Ingredients:
1 large garlic clove
1/2 cup cubed (about 1/4-inch cubes) whole-wheat baguette, or other chewy bread
1/4 cup dry red wine
1 thick slice bacon, or 2 regular slices, ¼ inch dice
1/4 onion, cut into 1/4-inch dice, about ½ cup
1/4 large sweet red pepper, cut into 1/4-inch dice, about ½ cup
3/4 teaspoon salt
1/4 to 1/2 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
4 large fresh basil leaves, torn into small pieces
1/2 cup (1-1/2 to 2 ounces) shredded Asiago or extra-sharp Cheddar cheese (on the large holes of a box grater)
2 large whole scallions, thinly sliced
1 large egg yolk
3/4 pound ground 85% beef chuck
¼ pound ground pork
1/2 cup dry red wine

Make the meatloaf:
        Preheat the oven to 350ºF. Coat a 9-inch square cake pan with cooking spray or oil.
        Turn on a food processor and drop in the garlic. Then drop in the bread cubes and process until pieces are a quarter the size of a pea. Scrape everything into a large bowl and moisten the crumbs with the wine. Let the wine soak into the bread while you prep the rest of the ingredients.
        In the same bowl of the food processor, add the onion and red pepper and process until minced. (some pieces will be larger than others)
        In a small skillet, cook the bacon until beginning to brown, add the onion, and red pepper, and cook until the vegetables are softened. Remove from the heat to cool slightly.
        In a medium size bowl, add all of the ingredients except the 2 meats. Combine well, and then add the ground beef and pork. Using a fork or spoon, gently work in the meat until everything is thoroughly mixed. Turn the mixture into the pan and shape into a plump loaf.
        Bake the meatloaf for 20 minutes. Pour the 1/2 cup of wine over it. Bake for another 30 to 40 minutes, basting occasionally with the pan juices, or until an instant read thermometer inserted into the meat loaf’s center reads 160ºF. Remove the meatloaf from the oven; let it rest about 15 minutes before slicing. The defatted accumulated juices in the bottom of the pan can be used as a delicious gravy.

Makes 4 servings.      YUM!


LESSONS Learned:
1. Although you can use just ground beef, it will taste even better with both ground beef and pork.
2. You only need one Tablespoon of tomato paste for this recipe, so buy it in a tube, that way you’ll always have some on hand in the fridge, and you won’t waste any of it.
3. Mix gently, combining well, trying not to compress the mixture too much. Packing the mixture to tightly together will make it a tougher texture.
4. Any leftovers make for the perfect sandwich the next day!

The Miracle Boule

Laura Calder's MIRACLE BOULE
(slightly adapted)
Ingredients:
3 cups all-purpose flour, plus more as needed
1 1/4 teaspoons fine sea salt
1/4 teaspoon instant dry yeast
1 1/2 cups cold water
extra flour or cornmeal, as needed

Make the Boule:
        Mix the flour, salt and yeast in a bowl. Stir in 1 1/2 cups water to blend. What you'll have is a wet, shaggy, sticky, batter-like dough. Cover the bowl with a clean tea/dish towel and let it rest in a warm place for at least 14 hours, and up to 24 hours. It's ready for the next step when the surface is dotted with bubbles.
        Flour a work surface and dump the dough out onto it. Sprinkle over a little more flour and fold it once or twice. Cover with a tea towel and let rest 15 minutes.
        Place a clean tea towel on a half sheet pan, and coat the center of the towel where the bread will rest with at least 1 cup of flour. Using only enough flour to keep the dough from sticking to your fingers, scrape the dough out of the bowl and shape it into a ball, or boule as they say in French. Lay the dough on the towel, seam-side down. Dust with more flour. (Again, you'll need quite a lot because you want to be sure the dough doesn't stick to the towel ). Pull the sides of the towel up around the dough folding over the top and let rise for about 2 hours. The sheet pan will allow you to easily move the dough to a warm place. When ready, the dough will be more than double in size.
        Half an hour before the dough is ready, preheat the oven to 450 degrees F. Put a 4 quart cast-iron pot or Dutch oven inside to heat.
        When the dough is ready, remove the pot from the oven and literally dump the dough out of the towel into the pot. Aim for seam-side up, if possible. It may not fall that way, and it may look messy, but that's OK. Shake the pot to settle the bread evenly. Cover with the lid and bake for 30 minutes. Remove the lid and bake until the loaf is nicely browned, another 15 to 30 minutes. Cool on a rack for at least 20 minutes. Get the butter ready!

Makes One 8 inch round loaf.      YUM!


LESSONS Learned:
1. Yes, the 1/4 teaspoon of yeast is all you need. It's not a misprint.
2. And, Yes, 1 1/2 cups of water is not a misprint either. It will be more like a batter than a dough.
3. Have patience. 14 hours is the minimum rise time and will yield a delicious bread. But if you can let it sit longer, it will be even better.
4. Tea/DishTowels? You can cover the bowl with plastic wrap for the first rise, if you want. But for the 2nd rise, a tea/dish towel is mandatory. Not only does the towel loosely cover the dough, but it's the easiest and safest way to transfer the dough into that very hot pot. I tried parchment once. It stuck to the paper, and became very difficult to get into the screamingly hot pot. Not a good idea.
5. Don’t be stingy with the flour either on the tea towel for that second rise. You'll need at least one cup. I tried to use less once. Again, that sticky problem occurred. Getting the dough into the hot pot was nearly impossible with the dough sticking to the towel. Again, not a pretty sight.
6. Make sure you preheat the Dutch oven for the full 30 minutes--that extra blast of heat is crucial to the bread's success.

ROASTED WINTER VEGETABLES with Rosemary and Kalamata Olives

ROASTED WINTER VEGETABLES with Rosemary and Kalamata Olives
(slightly adapted from Bob Blumer)

Ingredients:
1 large Idaho or Yukon gold potato, skin on, cut into 1 inch cubes
1 large yam, skin on, cut into 1 inch cubes
2 carrots, peeled and sliced into 1/2-inch slices
9-12 Brussels sprouts
1 tablespoon olive oil
3/4 teaspoon salt
1/2 head garlic, cloves separated and peeled
3 large shallots, peeled and quartered
1 large red bell pepper, cut lengthwise into 1/4-inch strips
1/2 cup Kalamata olives, pitted
2 Tablespoons-1/4 cup fresh rosemary or thyme, or a combination, stems removed
3/4 teaspoon freshly ground black pepper

Make the vegetables:
        Preheat the oven to 450 degrees F and prepare all of the vegetables. On a rimmed baking sheet or large roasting pan, add the potatoes, carrots and Brussels sprouts. Add the olive oil and salt, and toss thoroughly. Roast in oven for 20 minutes, turning once or twice, while they roast. At this point, if any veggies look well browned, remove to a bowl, and add back in at the end.
        Add the garlic and shallots, and toss with the oil already in the bottom of the pan. Roast for 20 more minutes, turning once or twice while they roast. If some of the veggies are very brown, remove to a bowl to add in at the end.
        Add the bell pepper, olives, rosemary and black pepper. Toss with the oil already in the pan and return to oven. Cook for another 20 to 40 minutes, turning once or twice or until the vegetables are nicely browned but not charred. Serve immediately.

Makes 4 servings.     YUM!


LESSONS Learned:
1. Make sure to coat all of the veggies with the oil.
2. If some of the veggies are getting too dark, just remove them to a bowl to add back in at the end.
3. Feel free to change up the veggies. Parsnips, onions, fennel would all be tasty.

James Beard's POUND CAKE!

James Beard’s POUND CAKE
(slightly adapted from “American Cookery”)
Ingredients:
For the cake:
3 cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon fine salt
1 pound (4 sticks) unsalted butter, room temperature
1 ¾ cups sugar, divided
8 large eggs, room temperature, separated
2 Tablespoons pure vanilla extract or cognac, or a combination of the 2
1 Tablespoon grated lemon zest
Confectioners’ sugar for dusting (optional)

For the glaze (optional):
2 cups confectioners’ sugar, sifted
2 ½ -3 Tablespoons whole milk
1 teaspoon pure vanilla extract

Make the Cake:
        Place the rack in the center of the oven and preheat to 350 degrees F. Thoroughly butter and flour, or coat with cooking spray with flour in it, a 10 inch tube or bundt pan. Place on a sheet pan and set aside.
        In a medium size bowl with a strainer that fits over the top, sift the flour, baking powder and salt through the sieve. In a second bowl, sift it again, and then one more time, for a total of 3 times.
        Using a stand mixer with the whisk attachment, or an electric hand mixer, whip the egg whites until they hold soft peaks. Then, very slowly, about 2 Tablespoons at a time, add 1 cup sugar of the sugar. The whites will look shiny and soft peaks will flop over when the beater is lifted out of the whites. Set aside.
        If using a stand mixer, switch to a paddle attachment, and cream the butter at medium–high speed until light and fluffy, about 2 minutes. Add the remaining ¾ cup sugar and beat until well combined and fluffy. Add the egg yolks, and beat until light and lemon colored, and then add the vanilla and lemon zest.
        On the lowest speed, add the flour, one cup at a time and mix only until just combined. No longer or you’ll toughen the cake!
        On the lowest speed again, add about 1/3 of the whipped egg whites, again just until combined. Gently fold or stir in the rest of the whites by hand just until no streaks of white remain.
        Evenly spoon the batter into the pan, smoothing the top. You can make the batter alittle higher on the sides than the center so that the finished cake is more level on the top. Rap the pan 3 times on a counter to remove any air bubbles, and bake for about 1 hour, until a toothpick inserted in the center comes out clean. Cool in the pan for 20 minutes, and unmold onto a baking rack to cool completely. If using a straight sided tube pan, you can run a knife around the outside edge first. This can be stored, covered at room temperature, for 3-4 days. It actually tastes even better a few days in.

Make the glaze:
        In a medium-size bowl fitted with a strainer, sift the confectioners’ sugar to remove any lumps. Add 2 ½ Tablespoons of the milk, the vanilla a tiny pinch of salt. Stir until smooth. If the consistency is too thick, add more milk, one teaspoon at a time to thin it out. Place the cake on a serving platter, and evenly pour the glaze in a circle over the top of the cake. It will naturally run down the sides.

Makes 8-12 servings.       YUM!


LESSONS Learned:
1. Before you start, the eggs and butter MUST be at room temperature. If you forgot, zap the butter in the microwave for 10 seconds, and let the eggs sit in a bowl of warm water for 5-10 minutes.
2. The pan needs to be generously coated with butter and flour. Or, make it easy on yourself and buy a can of cooking spray with flour already in it, like Baker’s Joy.
3. Beard will sift the flour no less than 3 times to lighten it up—do that too!
4. Make sure that the bowl and beater you use to whip the whites are completely clean and free of any fat or oil. Otherwise, the whites won’t whip up and increase in volume.
5. It’s a pretty thick batter, so I like to add the flour using the mixer. Just stop the instant it’s incorporated! You don’t want to create gluten which will toughen the cake.
6. The mixer can be used to stir in about 1/3 of the whipped egg whites to lighten the batter. Then, gently fold or stir in the rest by hand, so that they deflate as little as possible.

Hungarian GOULASH

Hungarian GOULASH
Ingredients:
1- 1 1/4 pounds beef stewing meat, trimmed of excess fat and cut into 1” inch cubes, I use beef round
¼ cup all-purpose flour,
¼ teaspoon ground black pepper
2 Tablespoons olive oil
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1 Tablespoon unsalted butter
2 large onions, peeled and thinly sliced, about 4 cups
2 cloves garlic minced
pinch salt
2 tablespoons sweet Hungarian paprika
1/2 teaspoon caraway seeds
1 /4 teaspoon ground black pepper
2 cups beef broth, low-sodium or homemade, divided
3 medium carrots, peeled and sliced, ½” on the diagonal, halved again if too large, about 1 ½ cups
1 8 ounce can tomato sauce
½ teaspoon salt,
1 tablespoon fresh lemon juice or 1 teaspoon cider vinegar
another 1/2 teaspoon salt, or more to taste
¼ teaspoon freshly ground pepper
minced fresh parsley

Make the goulash:
        Add the flour and pepper in a large Ziploc bag or bowl. Shake or stir to combine. Add the beef and shake or toss to coat well. Heat 1 Tablespoon of the oil in a large heavy, lidded pot, and add the beef, a few pieces at a time. Do it in 2 or 3 batches, so you don’t overcrowd the pot. Cook, turning the pieces until the beef is browned on all sides, about 5 minutes per batch. Add more oil as needed. Remove the beef from the pot and set aside.
        In the same pot, over medium heat, melt the butter. Add the onions, garlic, and the pinch salt, and cook, stirring frequently, until softened and starting to brown, about 7-10 minutes.
        Move the pot off the heat and stir in the paprika and caraway seeds. Add 1/2 cup of the broth, stirring up the browned bits at the bottom of the pot.
        Put the pot back over the heat and stir in the remaining broth. Add the browned beef, carrots, tomato sauce and salt, and bring to a boil. Reduce the heat to a low simmer. Cover and cook until the beef is tender, about 1 ¾-2 hours. Stir the goulash occasionally to avoid scorching on the bottom. If the gravy is too soupy, continue to cook, uncovered, to thicken it.
        Stir in the lemon juice or vinegar, and if needed, salt and pepper to taste. Serve over wide egg noodles, boiled potatoes, homemade egg dumplings or even with a few slices of good crusty bread.
        Keeps in the fridge for up to 3 days or frozen for 3 months.

Makes 4 servings.      YUM!


LESSONS Learned:
1. Find a good quality Hungarian paprika. I used a sweet version, but smoked would be delicious too.
2. Make sure to move the pot off of the heat when you add the paprika, that way it won’t scorch and become bitter.
3. I have carrots in mine, but you could leave them out. Or, go the other way and add a peeled, diced potato or 2 with the carrots.
4. If you want a thicker gravy, leave the lid off or ajar during the last 30 minutes or so.
5. This needs some occasional attention. Stir it every once in a while to avoid sticking on the bottom of the pot.
6. Make sure to freeze any leftovers. That way, you’ll be ready to be soothed at a moment’s notice.

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NEW YEAR’S KIR ROYALE
        A toast is always called for to welcome in the New Year. This is beyond easy. The hardest part for me was uncorking the Prosecco bottle. I actually had to drive to a nearby restaurant and ask them to open it for me!

Ingredients:
one bottle of the bubbly of your choice, I used Prosecco—inexpensive and delicious
2-4 Tablespoons Crème de Cassis
fresh raspberries (optional)

Make the Kir Royale:
Put 2-3 teaspoons of the Crème de Cassis in 4 champagne flutes. To control the fizz, fill each glass about ¼ full with the Prosecco. Then slowly fill to about 2/3 full. Drop 3 or 4 fresh raspberries in each glass and CELEBRATE!

Makes 4 servings.      YUM!

LESSONS Learned:
1. Crème de Cassis is only about 20% alcohol, so unlike other liqueurs, it needs to be refrigerated after opening.
2. If you pour a small amount of the Prosecco, about ¼ full, in the glass first, and let those bubbles subside, it will help control the bubbles from overflowing.

New Year's KIR ROYALE

NEW YEAR’S KIR ROYALE
        A toast is always called for to welcome in the New Year. This is beyond easy. The hardest part for me was uncorking the Prosecco bottle. I actually had to drive to a nearby restaurant and ask them to open it for me!

Ingredients:
one bottle of the bubbly of your choice, I used Prosecco—inexpensive and delicious
2-4 Tablespoons Crème de Cassis
fresh raspberries (optional)

Make the Kir Royale:
Put 2-3 teaspoons of the Crème de Cassis in 4 champagne flutes. To control the fizz, fill each glass about ¼ full with the Prosecco. Then slowly fill to about 2/3 full. Drop 3 or 4 fresh raspberries in each glass and CELEBRATE!

Makes 4 servings.      YUM!

LESSONS Learned:
1. Crème de Cassis is only about 20% alcohol, so unlike other liqueurs, it needs to be refrigerated after opening.
2. If you pour a small amount of the Prosecco, about ¼ full, in the glass first, and let those bubbles subside, it will help control the bubbles from overflowing.

Dreamy LEMON PAVLOVA!

DREAMY LEMON PAVLOVA
Ingredients:
For the meringue:
4 large egg whites
¼ teaspoon cream of tartar
1 cup sugar

For the lemon curd:
4 large egg yolks
1/2 cup sugar
1 Tablespoon grated lemon rind, from about 2 lemons
3 Tablespoons freshly squeezed lemon juice, from about 2 lemons
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2 cups heavy cream, chilled
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fresh berries as garnish (optional)

Make the meringue:
        Place the rack in the center of the oven and preheat to 250 degrees F. Butter a 9” pie dish, or line a rimmed baking sheet with parchment. If using parchment, draw a 9 inch circle onto the paper, flip the paper over to the clean side and then sprinkle the parchment with water, making sure to cover outside the circle. Set aside.
        In the bowl of a stand mixer with the whisk attachment or with a hand mixer, on medium speed, beat the whites until foamy, about a minute. Add the cream of tartar and beat to combine. With the mixer running, slowly add the sugar. Turn up to medium high and beat until thick and shiny about 5-6 minutes. They will be beaten enough when you see the beater leaving defined tracks in the egg whites. And when you lift the beater(s) out of the mixture, the peaks will slightly flop over onto themselves.
        Spread into the prepared pan inside the 9” circle on the parchment, making a slight indentation in the center of the meringue with a spoon. Bake for 60-75 minutes until dry to the touch. If using parchment, better to slightly overcook it, so it doesn't stick. Cool completely.

In the meantime:
Make the lemon curd:
        In a small heavy saucepan, add all of the curd ingredients and whisk together until smooth. Switch to a spoon and stir the mixture constantly over low heat, making sure to get into the edges of the pot, until it just begins to thicken, about 5 minutes. If you lift the spoon out of the curd, you should be able to draw a clean line across the back of the spoon without it spreading. A thermometer (a really good tool to have in your kitchen) should read around 175-185 degrees F. If you like, at this point, you can strain the mixture. But, I never do. Chill in the fridge until completely cooled.

Assemble the Pavlova:
        If baked on parchment, transfer the meringue to a platter. (There's a slight chance it might stick if it's underbaked. Don't worry. If that happens, just carefully cut the paper away near the meringue.) Add the cream to the bowl of a stand mixer, or if using a hand mixer, into a medium size bowl. Beat the heavy cream until soft peaks form. Don’t over beat. Stir about 1 cup of the whipped cream into the cooled curd to lighten it up. Then fold in about ¾ of the rest of the cream. Taste for tartness. Fold in the rest, if desired, or serve on the side.
        Scoop big spoonfuls onto the center of the meringue, decoratively swirling the top. Chill the pavlova in the fridge until ready to serve. If you like, scatter some berries on top.

Makes 8 servings.     YUM!


LESSONS Learned:
1. When you whip the egg whites, make sure that the bowl and beaters that you use have no traces of oil on them. And that not even a speck of egg yolk has gotten into the whites when you separate them. The fat will stop the whites from increasing in volume.
2. It’s easier to grate the lemon rind first before juicing the lemon.
3. Make sure the lemon curd is completely cool before you fold in the whipped cream.
4. I usually make mine in a pie dish because it’s easier to transport,and there's no issues getting it off of the pan. But it is very pretty baked on the parchment. So, If you decide to put the meringue right onto the parchment, make sure to sprinkle the parchment all over with water first, and most importantly, bake it long enough. That way the meringue will not stick.
5. If the meringue cracks in places, don’t worry, that’s all part of the pavlova’s beauty.

Mini Holiday CHEESE BALLS

Mini Holiday Cheese Balls
Ingredients:
8 ounces cream cheese, softened
4 ounces soft goat cheese
5 ounces white cheddar cheese, grated in the small holes of a box grater
½ cup fresh pomegranate seeds
1 cup thinly sliced chives
48 small pretzel sticks

Make the cheese balls:
        In a medium size bowl, stir together the 3 cheeses until well combined. Using a 2 teaspoon scoop or pinching off about 2 teaspoons (you can scoop out rounded amounts with a 1 teaspoon measure.), roll into balls, and chill covered with plastic wrap. They can stay chilled for up to 3 days in the fridge.
        Pat the pomegranate seeds dry with paper towels, that way their deep red juice won’t bleed. Place the chives on a flat plate. Push 4 or 5 or more of the pomegranate seeds into each of the cheese balls and then lightly roll them in the chives. Cover loosely with plastic wrap, chilled in the fridge until ready to serve. Remove for about 10 minutes at room temperature to soften. Insert a pretzel stick in center top of each ball.

Makes 4 Dozen.     YUM!


LESSONS Learned:
1. You can make the cheese balls days ahead, just add the pomegranate seeds and roll in the chive mixture right before serving.
2. Be creative! Other possibilities abound. Roll them in all sorts of fruits, nuts and veggies. You could use chopped walnuts and chopped dried cranberries, or chopped parsley and finely diced red pepper, or chopped crispy bacon and dates, just to name a few.
3. Getting the seeds out of a pomegranate looks challenging, but there’s a trick! Slice it in half along the equator and then hold one half, cut side down over a large bowl, and whack the top with a big spoon. And, the seeds will easily pop out.

Holiday Cookie Bark!

HOLIDAY COOKIE BARK
(inspired by Tate’s Bake Shop)
Ingredients:
½ lb. chocolate chip or other flavor cookies
14 oz. dark chocolate cut into small pieces or chips
6 oz. white chocolate cut into small pieces or chips
½ cup crushed candy canes

Make the bark:
        Cover a 13” x 18” sheet pan with parchment.
        In a medium-size heavy bottomed saucepan, over very low heat, gently melt the dark chocolate, stirring continuously until smooth. Set aside.
        Run a large mixing bowl under hot water and dry thoroughly. Break the cookies into large pieces into the warmed bowl.
        Pour the melted chocolate over the cookies, and mix well to completely coat. Spread the coated cookies onto the sheet pan in a single layer.
        In another small heavy bottomed sauce pan, melt the white chocolate. Using a spoon, drizzle over the cookies. Evenly sprinkle with the crushed candy canes. Cool at room temperature until hardened. You can also speed up the process by chilling it in the fridge.
        Cut or break into pieces. Store at room temperature in a sealed tin. If you like, pack in clear cellophane bags and tie with ribbons to make as gifts.

Makes about 3½ dozen 1½ “ squares.     YUM!


LESSONS Learned:
1. Use any cookies you like. They don’t have to be chocolate chips. Vanilla shortbread would be yummy too.
2. If you warm the bowl alittle before adding the melted chocolate, it won’t harden on the sides of the bowl before you can scrape it into the pan.
3. Once the bark is spread on the pan, you can chill it in the fridge to speed up the hardening process.
4. I use a serrated knife to cut into smallish squares. Or, you could just break it up into pieces by hand.

The Day After Thanksgiving Turkey Stock!

HOMEMADE TURKEY STOCK
Ingredients:
1 cooked turkey carcass (about 4 pounds), meat mostly removed
1 large onion, unpeeled and coarsely chopped
3 stalks celery, coarsely chopped
2 large carrots, unpeeled and coarsely chopped
1 bay leaf
1 teaspoon whole black peppercorns
A few stems of fresh parsley and/or thyme (optional)
1 teaspoon Kosher salt
about 4-5 quarts water

Make the stock:
        Add all of the ingredients except salt to a large stock pot. Add enough water to cover, about 4-5 quarts. If the carcass is too large for the pot, break it up into large pieces.
        Bring to a boil over medium-high heat. Turn the heat down to a simmer, cover the pot and cook until reduced by about half, 3-3 1/2 hours, occasionally skimming any foam that floats to the top.
        Taste for seasoning and flavor. If you want a stronger stock, just continue simmering longer.
        Set a fine-mesh strainer over a large bowl. Remove the larger bones and veggies first into the strainer to drain—so they don’t splatter hot stock all over you. And then pour the stock through it.
        If you would like a clearer stock—you can re-strain it-- although not necessary. Do this: Clean the strainer so no bits remain. Cover it with a few layers of cheesecloth or a coffee filter and pour the stock though the strainer for a second time into a clean bowl.
        Chill, remove fat and transfer to storage containers or bags. It will keep for one week in the fridge or up to 3 months in the freezer.

Makes about 2-3 quarts.     YUM!


LESSONS Learned:
1. Don’t throw away the turkey carcass!
2. Use this in soups and anywhere you would use chicken stock.
3. Leave a little room at the top of your freezer containers for the stock to expand when it freezes. Remember to label and date them.
4. Or, to store in Ziploc bags: prop up a gallon freezer bags inside a quart container, fill and zip to almost seal, squeeze out any air and seal tight. Make sure to label and date the bags before laying them flat in the freezer.

Cranberry-Orange Cream Pie with Orange Whipped Cream and Sugared Cranberries

CRANBERRY-ORANGE CREAM PIE
with Orange Whipped Cream and Sugared Cranberries
Ingredients:
For the Crust:
7 full size graham crackers or 1 1/3 cups graham cracker crumbs
1 cup walnut pieces
¼ cup light brown sugar
6 Tablespoons (3/4 stick) unsalted butter, melted
pinch salt

For the curd:
Ingredients:
4 cups (12 oz.) fresh cranberries
1/2 cup firmly packed light brown sugar
½ cup sugar
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3 large eggs
3 large egg yolks
1 Tablespoon orange zest
½ cup freshly squeezed orange juice, from about 2 oranges
¼ cup sugar
1 teaspoon pure vanilla extract
1/8 teaspoon cinnamon
pinch nutmeg
pinch salt
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12 Tablespoons (1 ½ sticks) unsalted butter, room temperature

For the sugared cranberries (optional):
½ cup sugar
½ cup water
4 oz. (1 ¼ cups) fresh cranberries
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1/2 cup sugar for coating
1/2 teaspoon orange zest

For the orange whipped cream (optional):
1 cup heavy cream
2 Tbs. confectioners’ sugar
1/2 teaspoon orange zest
1/2 tsp. vanilla extract

Make the crust:
        Place rack in the center of the oven and preheat to 350 degrees F.
       In the bowl of a food processor add the crackers, walnuts, brown sugar and salt. Process until finely ground, about 2 minutes. Add the melted butter and process to coat the crumbs, about 1 minute.
        Press into a 9 inch pie pan. (I use a 9” glass Pyrex pie plate.) Using a metal measuring cup to press it evenly into the bottom of the pan and up the sides makes it easier. Bake the shell until lightly golden brown, about 10-15 minutes. Let cool. Can be made one day ahead, covered at room temperature.

Make the Filling:
        In a heavy bottomed medium–size saucepan over medium heat, combine the cranberries, brown sugar, sugar and water. Bring to a boil, then reduce heat and cook until the berries start to burst and break down and the liquid is mostly evaporated, about 8-10 minutes. Transfer to a high speed blender and puree until smooth. If using a regular blender, you may need a few tablespoons of water, and strain the puree.
        Return the cranberry puree to the saucepan, and add the rest of the curd ingredients except the butter. Over low heat, cook the curd stirring constantly until it thickens and coats the back of a spoon. If you have one, when it reaches 170 degrees it’s done, about 8-10 minutes. Remove from the heat and bring to room temperature. You can prepare up to 2 days ahead and keep chilled in the fridge
        In a clean blender bowl, add the cooled curd and the softened butter. Blend until completely combined and lightened in color, for one minute. Pour into the crust and chill for at least 2 hours or overnight.

Make the sugared cranberries:
        Place a wire cooling rack over a rimmed baking sheet and set aside. In a small saucepan over medium–high heat, add the sugar and water, stirring to dissolve. Add the cranberries to the pan and simmer just until beginning to soften, about one minute. Pour the berries and liquid through a strainer and spread them out on the wire rack. Let them dry at room temperature for 30 minutes until no longer sticky. In a small bowl, combine the sugar and zest. Toss the berries in the sugar mixture and use to garnish the top of the pie. Can be made 2 days in advance and kept in the fridge.

Make the orange whipped cream:
        When ready to serve the pie, in a large bowl, using an electric mixer, beat the cream, confectioners’ sugar, orange zest and vanilla and continue beating until soft peaks form. Stop a little sooner than you think to check the cream, so you don’t over whip it!

Assemble the pie:
        Spoon the whipped cream on top of the chilled pie. Garnish with the sugared cranberries and serve immediately.

        Can be made up to 2 days ahead without the garnishes- very helpful for Thanksgiving. Cover the pie after the filling has completely cooled and chill until ready to use. Remove 1- 2 hours before serving. Serve with the whipped cream and sugared berries, if desired.

Makes 8 servings.      YUM!


LESSONS Learned:
1. Grate the zest off the orange first before you squeeze the juice.
2. Take the time to pick through the cranberries to remove any less than perfect ones.
3. Make sure to cook the curd in a heavy bottomed pot over a low heat, stirring constantly. Since the mixture is a little thick to begin with, it might be a little hard to tell if it’s thickened properly. You want to be able to draw a clean line down the back of a spoon coated with the curd. If you have a thermometer—use it! You want the mixture to reach 170 degrees F.
4. The filled crust and the sugared cranberries can be made 2 days in advance, a boon for Thanksgiving prep! Just whip the cream the day of. Or, leave the cream off, just sprinkle with the sugared cranberries and call it a day. It will still be yummy.