We wanted a light pan-fried fish and this fit the bill. It cooks unbelievably fast, so have everything else ready first - or scramble around like me and make a mess.
Ingredients:
4 dover sole fillets, about 5oz each, but if they're more or less just make sure they're all about the same
1/2c flour
2 Tbs vegetable oil
2 Tbs unsalted butter
Sauce Ingredients:
4 Tbs unsalted butter (yes, I know, more butter)
1 Tbs parsley, chopped
1.5 Tbs lemon juice
2 Tbs capers, drained
lemon wedges for garnish/serving
Move the oven rack to the lower middle and place your dinner plates in there. Preheat your oven to 200*
Pat fish fillets dry with towels. Season fish with salt and pepper and let sit until glistening with moisture, about 5 minutes. Put flour in shallow pan. Dredge fillets in flour shaking off excess and place in single layer on baking sheet or dish until ready to cook.
Heat oil until shimmering in a large frying pan. Add butter and swirl in pan. Once butter stops foaming, add fish and reduce temperature to medium high. (Note: If you have a big frying pan (12") you may be able to do everything at once, but consider doing it in two batches. If you do cook in two shifts, heat only half the oil and butter, cook your fish and then wipe out the pan with a paper towel before you do the second batch.)
Cook until fillets are opaque at the edges and the bottom is golden brown. Don't move your fish around too much. Once it looks opaque at the edge, then you can peek at the bottom. Flip gently with a wide spatula (good luck) and cook the other side until golden. Transfer fillets to dishes in warm oven and start making your sauce.
Over medium high heat, melt butter and constantly swirling pan, cook butter until it browns and has a nutty aroma. Remove skillet from heat, add lemon juice and capers, adjust salt if necessary. Spoon over fillets, serve with lemon wedge and enjoy!
Thursday
Turkey Meatballs with Pasta in Cream Sauce
Makes: 4-6 servings
Prep: 20 min
Cook: 40 min
Ingredients:
3 Tbs olive oil
1c scallions, finely minced and divided
1.25 tsp salt, divided
3/4 tsp freshly ground pepper, divided
8 oz shitake mushrooms, sliced
2 Tbs all purpose flour
2.5c chicken broth
1/4 c fine dry bread crumbs
1/3 c milk
1c freshly grated Parmesan, divided
1 large egg
1# ground turkey
2 garlic cloves minced
3 Tbs minced fresh flat leaf parsley
2/3c heavy cream
1 # dried pasta such as rotini
Heat oil in large skillet over medium heat. Add 1/2c scallions, 1/4tsp salt, 1/4tsp pepper, and mushrooms and cook, stirring occasionally, 5 minutes. Add flour and cook, stirring constantly, 2 minutes more. Add broth, cover and simmer 10 minutes.
Combine breadcrumbs and milk in small bowl, and let soak 10 minutes. Combine 1/2c Parmesan cheese, remaining 1/2c scallions, remaining 1 tsp salt, remaining 1/2 tsp pepper, 1 egg, ground turkey, garlic, and parsley in separate bowl. Stir in breadcrumb mixture and form into 1.5 inch meatballs.
Add meatballs to sauce; cover and simmer 20 minutes more. Add cream, and return to simmer. Add remaining 1/2c Parmesan and stir until sauce is slightly thickened.
Add drained cooked pasta and sauce to post and toss gently to combine. Serve with additional Parmesan.
Cottage Living Jan/Feb 2008
Prep: 20 min
Cook: 40 min
Ingredients:
3 Tbs olive oil
1c scallions, finely minced and divided
1.25 tsp salt, divided
3/4 tsp freshly ground pepper, divided
8 oz shitake mushrooms, sliced
2 Tbs all purpose flour
2.5c chicken broth
1/4 c fine dry bread crumbs
1/3 c milk
1c freshly grated Parmesan, divided
1 large egg
1# ground turkey
2 garlic cloves minced
3 Tbs minced fresh flat leaf parsley
2/3c heavy cream
1 # dried pasta such as rotini
Heat oil in large skillet over medium heat. Add 1/2c scallions, 1/4tsp salt, 1/4tsp pepper, and mushrooms and cook, stirring occasionally, 5 minutes. Add flour and cook, stirring constantly, 2 minutes more. Add broth, cover and simmer 10 minutes.
Combine breadcrumbs and milk in small bowl, and let soak 10 minutes. Combine 1/2c Parmesan cheese, remaining 1/2c scallions, remaining 1 tsp salt, remaining 1/2 tsp pepper, 1 egg, ground turkey, garlic, and parsley in separate bowl. Stir in breadcrumb mixture and form into 1.5 inch meatballs.
Add meatballs to sauce; cover and simmer 20 minutes more. Add cream, and return to simmer. Add remaining 1/2c Parmesan and stir until sauce is slightly thickened.
Add drained cooked pasta and sauce to post and toss gently to combine. Serve with additional Parmesan.
Cottage Living Jan/Feb 2008
Friday
Life-changing Caramel Corn
Can popcorn change your life? What a silly question - of course not! Caramel corn, on the other hand, just may. This is a sticky recipe, but produces great results.
Ingredients:
approximately 10 cups popcorn
1c packed light brown sugar
1/4 c light corn syrup
6 Tbs melted butter
1/2 tsp salt
1/2 tsp baking soda (measure early and set aside)
1 Tbs vanilla extract (measure early and set aside)
This would be tasty with some chopped nuts in it as well.
Preheat your oven to 250* and line a rimmed baking sheet with parchment paper.
Pop your popcorn and be sure to get rid of any old maids. I put my popcorn in a pyrex 13x9x2 pan for the ease of spreading the hot, sticky caramel, but a really big/wide mouth bowl would work too. It occurs to me that next time I do this, I will probably butter or nonstick spray whatever I toss my popcorn in to get the most caramel on the popcorn and not stuck to the dish.
In a medium sized saucepan, combine sugar, corn syrup, melted butter and salt with 2 Tbs of water and whisk together. Measure and have very close by your vanilla and baking soda. You don't want to measure them in the moment. Believe me.
Put saucepan on medium high heat and bring caramel sauce to a boil, whisking constantly. Cook until you get to 250* on a candy thermometer. Once you're there, remove pan from heat and dump in baking soda and vanilla and immediately whisk like crazy lest your gooey sauce ooze over the sides of the pan. Again, believe me.
Pour caramel over waiting popcorn and toss gently with a spatula distributing as best you can. But don't worry - you'll have three more shots as distributing your caramel. Pour sticky popcorn goodness onto parchment lined pan and spread out as evenly as possible.
Put in the oven for a total of 1 hour, stirring/turning/tossing popcorn every 20 minutes. Let cool, gently break up and store (whatever you don't eat immediately) in an airtight container. The hour in the oven is definitely worth the wait!
Ingredients:
approximately 10 cups popcorn
1c packed light brown sugar
1/4 c light corn syrup
6 Tbs melted butter
1/2 tsp salt
1/2 tsp baking soda (measure early and set aside)
1 Tbs vanilla extract (measure early and set aside)
This would be tasty with some chopped nuts in it as well.
Preheat your oven to 250* and line a rimmed baking sheet with parchment paper.
Pop your popcorn and be sure to get rid of any old maids. I put my popcorn in a pyrex 13x9x2 pan for the ease of spreading the hot, sticky caramel, but a really big/wide mouth bowl would work too. It occurs to me that next time I do this, I will probably butter or nonstick spray whatever I toss my popcorn in to get the most caramel on the popcorn and not stuck to the dish.
In a medium sized saucepan, combine sugar, corn syrup, melted butter and salt with 2 Tbs of water and whisk together. Measure and have very close by your vanilla and baking soda. You don't want to measure them in the moment. Believe me.
Put saucepan on medium high heat and bring caramel sauce to a boil, whisking constantly. Cook until you get to 250* on a candy thermometer. Once you're there, remove pan from heat and dump in baking soda and vanilla and immediately whisk like crazy lest your gooey sauce ooze over the sides of the pan. Again, believe me.
Pour caramel over waiting popcorn and toss gently with a spatula distributing as best you can. But don't worry - you'll have three more shots as distributing your caramel. Pour sticky popcorn goodness onto parchment lined pan and spread out as evenly as possible.
Put in the oven for a total of 1 hour, stirring/turning/tossing popcorn every 20 minutes. Let cool, gently break up and store (whatever you don't eat immediately) in an airtight container. The hour in the oven is definitely worth the wait!
Sunday
Pork Medallions in Rosemary Port Pan Sauce
My 100th recipe!
An adaptation from a Cook's Illustrated recipe. The original called for a 1/2c dried fruit (cherries, cranberries or apricots) but we went with a simpler option which turned out nicely.
Ingredients:
1 pound pork tenderloin (silver skin removed) cut into 1" thick medallions and pounded to 3/4" thick
2 Tbs olive oil
1/3 cup port
2/3 cup chicken broth
2 tsp minced fresh rosemary
Salt and pepper the pork medallions on both sides. Heat olive oil in large heavy frying pan over medium-high heat until shimmering. (Don't crowd the pan. Cook in batches if necessary.) Brown pork for 2-3 minutes per side until almost opaque on the sides and firm. Transfer to plate and tent with foil.
Add port to frying pan and reduce, scraping browned bits from pan into sauce. Boil, cooking until reduced to about 2 Tbs. Add broth, rosemary and any accumulated juices from resting pork. Increase heat to high and boil, stirring, until the consistency of maple syrup - about 2 minutes. Adjust salt and pepper.
Reduce heat to medium, return pork to pan and turn over coating in sauce. Bring pork back up to heat and serve immediately, spooning sauce over meat.
An adaptation from a Cook's Illustrated recipe. The original called for a 1/2c dried fruit (cherries, cranberries or apricots) but we went with a simpler option which turned out nicely.
Ingredients:
1 pound pork tenderloin (silver skin removed) cut into 1" thick medallions and pounded to 3/4" thick
2 Tbs olive oil
1/3 cup port
2/3 cup chicken broth
2 tsp minced fresh rosemary
Salt and pepper the pork medallions on both sides. Heat olive oil in large heavy frying pan over medium-high heat until shimmering. (Don't crowd the pan. Cook in batches if necessary.) Brown pork for 2-3 minutes per side until almost opaque on the sides and firm. Transfer to plate and tent with foil.
Add port to frying pan and reduce, scraping browned bits from pan into sauce. Boil, cooking until reduced to about 2 Tbs. Add broth, rosemary and any accumulated juices from resting pork. Increase heat to high and boil, stirring, until the consistency of maple syrup - about 2 minutes. Adjust salt and pepper.
Reduce heat to medium, return pork to pan and turn over coating in sauce. Bring pork back up to heat and serve immediately, spooning sauce over meat.
Thursday
Butternut Squash and Cheddar Bread Pudding
A very hearty savory bread pudding that could pass as an entree. I increased the cheddar substantially, because I like a cheesy baked top, but you could cut it down if you prefer.
Ingredients:
2# peeled, seeded butternut squash cut into 1" cubes
3 Tbs olive oil, divided
1.5 tsp coarse kosher salt
7 large eggs
2.25c half and half
6 Tbs dry white wine
2 tsb Dijon mustard
1 day old baguette, torn into 1" pieces (do not remove the crust)
1c chopped shallots (about 4 large shallots)
2 bunches tuscan kale, ribs removed, coarsely chopped
12-16ox extra sharp cheddar cheese, coarsely grated
Preheat oven to 400*.
Toss squash with 1 Tbs oil and put in single layer on rimmed baking sheet. Sprinkle with coarse salt, bake until tender, turning occasionally 20-25 minutes.
Whisk eggs in large bowl. Add half and half, wine, mustard and 1.5 tsp salt, whisk to blend. Add baguette pieces, fold into egg mixture. Let soak for 30 minutes - stirring occasionally.
Heat 2 Tbs old in large pot over med-hi heat. Add shallots and saute until soft, about 5 minutes. Add kale; cover and cook for 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes.
Reduce oven temp to 350*. Generously butter a 13x9x2 inch pan. Transfer half of bread mixture to dish. Spoon half of kale mixture over it, then half of squash, then sprinkle with a bit less than half the cheese. Repeat ending with a layer of cheese. Any egg mixture remaining can be poured in as well.
Cover bread pudding with foil and bake 20 minutes. Remove foil and beak uncovered another 20 minutes, until custard is set and bread feels springy. Turn on broiler for 2-3 minutes to brown cheese topping. Cool for 5 minutes and serve.
Adapted from Bon Appetit
Ingredients:
2# peeled, seeded butternut squash cut into 1" cubes
3 Tbs olive oil, divided
1.5 tsp coarse kosher salt
7 large eggs
2.25c half and half
6 Tbs dry white wine
2 tsb Dijon mustard
1 day old baguette, torn into 1" pieces (do not remove the crust)
1c chopped shallots (about 4 large shallots)
2 bunches tuscan kale, ribs removed, coarsely chopped
12-16ox extra sharp cheddar cheese, coarsely grated
Preheat oven to 400*.
Toss squash with 1 Tbs oil and put in single layer on rimmed baking sheet. Sprinkle with coarse salt, bake until tender, turning occasionally 20-25 minutes.
Whisk eggs in large bowl. Add half and half, wine, mustard and 1.5 tsp salt, whisk to blend. Add baguette pieces, fold into egg mixture. Let soak for 30 minutes - stirring occasionally.
Heat 2 Tbs old in large pot over med-hi heat. Add shallots and saute until soft, about 5 minutes. Add kale; cover and cook for 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes.
Reduce oven temp to 350*. Generously butter a 13x9x2 inch pan. Transfer half of bread mixture to dish. Spoon half of kale mixture over it, then half of squash, then sprinkle with a bit less than half the cheese. Repeat ending with a layer of cheese. Any egg mixture remaining can be poured in as well.
Cover bread pudding with foil and bake 20 minutes. Remove foil and beak uncovered another 20 minutes, until custard is set and bread feels springy. Turn on broiler for 2-3 minutes to brown cheese topping. Cool for 5 minutes and serve.
Adapted from Bon Appetit
Pulled Poultry BBQ Sandwiches with Slaw
The ultimate recipe for leftovers! Good for extra turkey or roasted chicken and quick to make.
Ingredients for Slaw:
3 Tbs mayo
2 Tbs apple cider vinegar (less if you like a more creamy slaw)
1/2 tsp celery seeds
3c shredded cabbage or broccoli (or whatever you prefer - I buy the pre-julienned veggies to save time)
Ingredients for BBQ:
4 slices of bacon
1 c tomato puree/sauce
1/4c apple cider vinegar
1/4c water
3 Tbs packed brown sugar
1 tsp chili powder
1/4 tsp ground cumin
2.5c of cooked turkey or chicken, shredded (light and dark meat)
4 soft rolls
For the slaw:
Whisk mayo, vinegar, celery seeds together. Season to taste with salt and pepper. Toss together with veggies. Cover bowl and chill.
For the BBQ:
Saute bacon over medium heat until crisp and brown. Pour off additional fat. Add tomato puree, vinegars, water, sugar, chili powder and cumin. Bring to a boil, reduce heat and simmer for at least 5 minutes. Add shredded meat to BBQ sauve and bring to boil. Reduce heat and simmer, stirring occasionally. You can keep it on low until you're ready to eat.
Split and toast rolls. I like to eat my slaw on my BBQ sandwich. Seth has his slaw on the side. To each his own...
Adapted from Bon Appetit 11/09
Ingredients for Slaw:
3 Tbs mayo
2 Tbs apple cider vinegar (less if you like a more creamy slaw)
1/2 tsp celery seeds
3c shredded cabbage or broccoli (or whatever you prefer - I buy the pre-julienned veggies to save time)
Ingredients for BBQ:
4 slices of bacon
1 c tomato puree/sauce
1/4c apple cider vinegar
1/4c water
3 Tbs packed brown sugar
1 tsp chili powder
1/4 tsp ground cumin
2.5c of cooked turkey or chicken, shredded (light and dark meat)
4 soft rolls
For the slaw:
Whisk mayo, vinegar, celery seeds together. Season to taste with salt and pepper. Toss together with veggies. Cover bowl and chill.
For the BBQ:
Saute bacon over medium heat until crisp and brown. Pour off additional fat. Add tomato puree, vinegars, water, sugar, chili powder and cumin. Bring to a boil, reduce heat and simmer for at least 5 minutes. Add shredded meat to BBQ sauve and bring to boil. Reduce heat and simmer, stirring occasionally. You can keep it on low until you're ready to eat.
Split and toast rolls. I like to eat my slaw on my BBQ sandwich. Seth has his slaw on the side. To each his own...
Adapted from Bon Appetit 11/09
Hearty Tuscan Stew
I've always wanted to like kale. I know it's good for me. And I thought somehow, if I liked it, that would make me a more sophisticated diner. But alas, I couldn't get excited about it. At all. But now, I'm changing my opinion. This recipe features kale which gives the stew nice body and it's not too chewy or bitter. Delicious!
Ingredients:
1 Tbs olive oil
6 oz pancetta in a fine dice (I use the prepackaged pancetta from Trader Joes)
1 large onion in a medium dice
2 celery ribs sliced on the diagonal
2 carrots, peeled and chopped
8 garlic cloves, pressed or minced (don't skimp here, you really want all of it...or even more!)
5 cups high quality chicken or veggie broth
1-14oz can of canellini beans, rinsed and drained
1-15oz can of diced tomatoes (I like Muir Glenn Organic with italian seasonings)
2 medium bay leaves
1 bunch tuscan kale, ribs removed, coarsely chopped
1 sprig of rosemary
(if you reserve parmesean cheese rinds, I threw one in at the end)
Parmesan, Pecorino Romano or other favorite hard cheese to garnish with
Heat oil in a large dutch oven or stock pot. Render pancetta over medium heat, stirring occasionally - 6 to 10 minutes. Add onion, celery and carrots. Cook for 10-16 minutes until softened and lightly browned. Stir in garlic and cook until fragrant - 1 minute.
Add broth, beans, tomatoes, bay leaves and kale. Increase heat to high, bring to a boil, reduce heat to a simmer. Cook 20-25 minutes. remove from heat. Submerge rosemary (and cheese rind, if using) and cover pot. Let sit for 15 minutes. Season with salt and pepper to taste.
Serve with grated cheese.
(Adapted from Quick Hearty Tuscan Bean Stew from Cook's Illustrated)
Ingredients:
1 Tbs olive oil
6 oz pancetta in a fine dice (I use the prepackaged pancetta from Trader Joes)
1 large onion in a medium dice
2 celery ribs sliced on the diagonal
2 carrots, peeled and chopped
8 garlic cloves, pressed or minced (don't skimp here, you really want all of it...or even more!)
5 cups high quality chicken or veggie broth
1-14oz can of canellini beans, rinsed and drained
1-15oz can of diced tomatoes (I like Muir Glenn Organic with italian seasonings)
2 medium bay leaves
1 bunch tuscan kale, ribs removed, coarsely chopped
1 sprig of rosemary
(if you reserve parmesean cheese rinds, I threw one in at the end)
Parmesan, Pecorino Romano or other favorite hard cheese to garnish with
Heat oil in a large dutch oven or stock pot. Render pancetta over medium heat, stirring occasionally - 6 to 10 minutes. Add onion, celery and carrots. Cook for 10-16 minutes until softened and lightly browned. Stir in garlic and cook until fragrant - 1 minute.
Add broth, beans, tomatoes, bay leaves and kale. Increase heat to high, bring to a boil, reduce heat to a simmer. Cook 20-25 minutes. remove from heat. Submerge rosemary (and cheese rind, if using) and cover pot. Let sit for 15 minutes. Season with salt and pepper to taste.
Serve with grated cheese.
(Adapted from Quick Hearty Tuscan Bean Stew from Cook's Illustrated)
Wednesday
Bibb Lettuce Salad with Pears and Blue Cheese
This fall salad paired beautifully with a roast chicken for dinner tonight. This makes more salad dressing than you'll really need.
Ingredients:
1/2 head of butter lettuce
1 pear - I used a red bartlett
2-3 oz of good quality blue cheese - I used Maytag Blue
2 ribs of celery, chopped
1/4 of a red onion, finely diced
1/2tsp dijon
1/2 tsp mayo
1 Tbs lemon juice
3 Tbs olive oil
Cut your lettuce to bite sized chunks, add celery, red onion and chopped pear. In a small bowl, mix lemon juice, mayo and dijon. Whisk olive oil in in a steady stream to create an emusion. Add additional lemon juice and salt/pepper to taste.
Crumble blue cheese on salad, toss with dressing and serve.
Ingredients:
1/2 head of butter lettuce
1 pear - I used a red bartlett
2-3 oz of good quality blue cheese - I used Maytag Blue
2 ribs of celery, chopped
1/4 of a red onion, finely diced
1/2tsp dijon
1/2 tsp mayo
1 Tbs lemon juice
3 Tbs olive oil
Cut your lettuce to bite sized chunks, add celery, red onion and chopped pear. In a small bowl, mix lemon juice, mayo and dijon. Whisk olive oil in in a steady stream to create an emusion. Add additional lemon juice and salt/pepper to taste.
Crumble blue cheese on salad, toss with dressing and serve.
Saturday
White Wine Poached Pears with Lemon and Herbs
A great recipe from Cooks Illustrated! I used beautiful red bartlett pears and served this with the smallest scoop of Creme Fraiche gelato by Snoqualmie Gourmet. The ice cream wasn't over sweet but added a delicious richness to contrast with the pears. I also quartered instead of halved my pears and served 3/4 of a pear per person.
Ingredients:
Ingredients:
| 1 | bottle dry white wine (750-ml, about 3 cups) - I used a Sauvignon Blanc |
| 3/4 | cups sugar (5 1/4 ounces) |
| 6 | lemon zest strips from 1 lemon |
| 5 | sprigs fresh mint leaves |
| 3 | sprigs fresh thyme |
| 1 | vanilla bean , halved lengthwise, seed scraped out and reserved (see the illustrations) |
| 1/2 | cinnamon stick |
| 1/8 | teaspoon salt |
| 2 | tablespoons juice from 1 lemon |
| 6 | ripe but firm pears (about 8 ounces each), preferably Bosc or Bartlett |
Bring the wine, sugar, lemon zest, mint, thyme, vanilla seeds and pod, cinnamon, and salt to a simmer in a large saucepan over medium heat and cook, stirring occasionally, until sugar dissolves completely, about 5 minutes; cover and set aside until needed.
Meanwhile, fill a large bowl with water and add the lemon juice. Peel, halve, and core the pears following the illustrations in the related quick tips, adding them to the lemon water to prevent browning.
Drain the pears, discarding the lemon water, and add to the wine mixture. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until pears are tender and a toothpick or skewer can be inserted into pear with very little resistance, 10 to 20 minutes, gently turning the pears over every 5 or so minutes.
Using a slotted spoon, transfer the fruit to a shallow casserole dish. Return the syrup to medium heat and simmer until it is slightly thickened and measures 1 1/4 to 1 1/2 cups, about 15 minutes. Strain the syrup through a fine mesh strainer, then pour over the pears, discarding the strained solids. Refrigerate the pears until well chilled, at least 2 hours or up to 3 days. To serve, spoon portions of fruit and syrup into individual bowls.
Tuesday
Pumpkin, Lentil and Chevre Salad
The best harvest salad you could hope for! This recipe far exceeded my expectations and the mint was a really wonderful addition. It sounds like a lot, but if you have to buy it for the grocery anyways, you'll have enough. Don't skimp.
It makes a hearty side for a simple dinner or a nice lunch entree.
Ingredients:
Small sugar pie pumpkin or butternut squash (I should note the original recipe called for 6 cups of cubed squash. I thought that was a bit overkill. I used about 4 cups and still found it to be plenty.)
4c Arugula
1/4c chopped mint leaves
3/4c french green lentils
1c chevre, crumbled and softened
3 Tbs olive oil
1 Tbs red wine vinegar
1 tsp paprika
1 tsp cumin
1/4 tsp sea salt
Soak lentils in cold water for 10 minutes. Drain and cook in boiling salted water for approximately 30 minutes until tender. Drain and rinse under cool water.
Peel, seed and cut the squash of your choice into 1 inch cubes. Toss with 2 Tbs oil, cumin, paprika and salt. Roast in an oven at 375* for 20-25 minutes turning once or twice, until tender.
Toss arugula, mint, squash (with any oil on the roasting pan), half of chevre, and lentils in a salad bowl. Dress with remaining 1 Tbs oil and 1 Tbs red wine vinegar. Crumble remaining chevre on top and serve.
It makes a hearty side for a simple dinner or a nice lunch entree.
Ingredients:
Small sugar pie pumpkin or butternut squash (I should note the original recipe called for 6 cups of cubed squash. I thought that was a bit overkill. I used about 4 cups and still found it to be plenty.)
4c Arugula
1/4c chopped mint leaves
3/4c french green lentils
1c chevre, crumbled and softened
3 Tbs olive oil
1 Tbs red wine vinegar
1 tsp paprika
1 tsp cumin
1/4 tsp sea salt
Soak lentils in cold water for 10 minutes. Drain and cook in boiling salted water for approximately 30 minutes until tender. Drain and rinse under cool water.
Peel, seed and cut the squash of your choice into 1 inch cubes. Toss with 2 Tbs oil, cumin, paprika and salt. Roast in an oven at 375* for 20-25 minutes turning once or twice, until tender.
Toss arugula, mint, squash (with any oil on the roasting pan), half of chevre, and lentils in a salad bowl. Dress with remaining 1 Tbs oil and 1 Tbs red wine vinegar. Crumble remaining chevre on top and serve.
Thursday
Penn Cove Mussels in Lemon Cream Sauce
Ridiculously easy, everyone will be impressed when you whip this up. We recently toured the Penn Cove Shellfish farm on Whidbey Island. Absolutely the coolest things ever. If you get a chance to go - do so! Their website is www.penncoveshellfish.com
Ingredients:
2 tablespoons unsalted butter
3 tablespoons minced garlic
1 tablespoon minced shallot
2 1/2 tablespoons finely chopped fresh parsley leaves
1 lemon (or more to taste), quartered
2 teaspoons fresh lemon juice
1/2 cup dry white wine
3/4 cup heavy cream
2 pounds Penn Cove mussels, rinsed and debearded
2 medium size fresh ripe tomatoes, seeded and cut into 1/4 inch dice
In a large pot, melt butter over medium high. Saute garlic and shallot for 1-2 minutes until fragrant. Stir in half of parsley until fragrant and lemon quarters. Add mussels and stir until coated in butter and herbs.
Add wine, lemon juice and cream. Bring to simmer. Cover pot and steam for approximately 5 minutes. Remove cover and check to make sure mussels have opened. Stir in tomato and remaining parsley. Salt and pepper to taste.
Serve in large shallow bowls with plenty of bread to dip in the delicious broth.
This makes enough for 2 entrees, or 4-6 as appetizers
Ingredients:
2 tablespoons unsalted butter
3 tablespoons minced garlic
1 tablespoon minced shallot
2 1/2 tablespoons finely chopped fresh parsley leaves
1 lemon (or more to taste), quartered
2 teaspoons fresh lemon juice
1/2 cup dry white wine
3/4 cup heavy cream
2 pounds Penn Cove mussels, rinsed and debearded
2 medium size fresh ripe tomatoes, seeded and cut into 1/4 inch dice
In a large pot, melt butter over medium high. Saute garlic and shallot for 1-2 minutes until fragrant. Stir in half of parsley until fragrant and lemon quarters. Add mussels and stir until coated in butter and herbs.
Add wine, lemon juice and cream. Bring to simmer. Cover pot and steam for approximately 5 minutes. Remove cover and check to make sure mussels have opened. Stir in tomato and remaining parsley. Salt and pepper to taste.
Serve in large shallow bowls with plenty of bread to dip in the delicious broth.
This makes enough for 2 entrees, or 4-6 as appetizers
Monday
Pasta with Roasted Broccoli and Garlic Sauce
YUM! This recipe was declared imminently blogworthy by Seth shortly before he asked if there was more in the pot. The sauce is light and flavorful. It is a filling main or an impressive side. If you like lots of broccoli, you can peel and chop the stems for roasting as well. Make the whole amount and eat the leftovers for lunch.
Ingredients:
2 heads of garlic, top quarter o heads cut off and discarded
6 Tbs + 1 tsp extra virgin olive oil, divided
2 lbs of broccoli, florets halved or quartered
salt and pepper
1/4 tsp sugar
1 lb pasta (fusilli, orecchiette or another short shaped pasta will grab sauce well)
1/4 tsp red pepper flakes
2-3 Tbs lemon juice (ie juice of one fresh lemon)
1 Tbs fresh chopped parsley
2 oz or 1 cup shredded Manchego cheese (or comparable or more affordable sheep's milk cheese)
1/4 cup toasted slivered or sliced almonds (I think sliced almonds give off a more toasty flavor, especially if you toast them yourself, but you'll get less crunch/texture)
Adjust rack to middle position and place a rimmed baking sheet on it. Heat oven (and sheet) to 500*.
Take prepared garlic heads and set cut side up on a foot long piece of aluminum foil. Drizzle cut garlic with 1tsp olive oil and wrap into a sealed foil packed. Place in preheated oven and roast until tender, approximately 40 minutes. Open foil packet and set aside to cool. (Start salted water to boil for pasta.)
While garlic is roasting, trim broccoli. Toss cut broccoli with 2 Tbs oil, 1 tsp salt, pepper to taste and 1/4 tsp sugar. When garlic is finished, remove preheated baking sheet. Arrange broccoli in single layer, cut sides down. Roast for 10-15 minutes. (Start cooking pasta.) Transfer broccoli to cutting board. When cool enough to handle, chop into rough 1/2 inch pieces.
Squeeze roasted garlic cloves into bowl and smash with fork until smooth. Stir in red pepper flakes and lemon juice. Slowly whisk in remaining 1/4cup olive oil.
Drain pasta, reserving approximately 1c of cooking water. Return pasta to pot, mix with broccoli, 1/2 shredded cheese, garlic sauce, parsley and 1/4 cup of cooking water. Adjust consistency with additiona cooking water if needed. Season to taste with salt and pepper. (I added a little more lemon juice since I started with just 2 Tbs.) Sprinkle with remaining 1/2c cheese and toasted almonds.
Taken from Cook's Illustrated Sept/Oct 2009.
Ingredients:
2 heads of garlic, top quarter o heads cut off and discarded
6 Tbs + 1 tsp extra virgin olive oil, divided
2 lbs of broccoli, florets halved or quartered
salt and pepper
1/4 tsp sugar
1 lb pasta (fusilli, orecchiette or another short shaped pasta will grab sauce well)
1/4 tsp red pepper flakes
2-3 Tbs lemon juice (ie juice of one fresh lemon)
1 Tbs fresh chopped parsley
2 oz or 1 cup shredded Manchego cheese (or comparable or more affordable sheep's milk cheese)
1/4 cup toasted slivered or sliced almonds (I think sliced almonds give off a more toasty flavor, especially if you toast them yourself, but you'll get less crunch/texture)
Adjust rack to middle position and place a rimmed baking sheet on it. Heat oven (and sheet) to 500*.
Take prepared garlic heads and set cut side up on a foot long piece of aluminum foil. Drizzle cut garlic with 1tsp olive oil and wrap into a sealed foil packed. Place in preheated oven and roast until tender, approximately 40 minutes. Open foil packet and set aside to cool. (Start salted water to boil for pasta.)
While garlic is roasting, trim broccoli. Toss cut broccoli with 2 Tbs oil, 1 tsp salt, pepper to taste and 1/4 tsp sugar. When garlic is finished, remove preheated baking sheet. Arrange broccoli in single layer, cut sides down. Roast for 10-15 minutes. (Start cooking pasta.) Transfer broccoli to cutting board. When cool enough to handle, chop into rough 1/2 inch pieces.
Squeeze roasted garlic cloves into bowl and smash with fork until smooth. Stir in red pepper flakes and lemon juice. Slowly whisk in remaining 1/4cup olive oil.
Drain pasta, reserving approximately 1c of cooking water. Return pasta to pot, mix with broccoli, 1/2 shredded cheese, garlic sauce, parsley and 1/4 cup of cooking water. Adjust consistency with additiona cooking water if needed. Season to taste with salt and pepper. (I added a little more lemon juice since I started with just 2 Tbs.) Sprinkle with remaining 1/2c cheese and toasted almonds.
Taken from Cook's Illustrated Sept/Oct 2009.
Friday
Cola Shredded Beef Tacos
This is one of the most blog worthy recipes I've found recently and absolutely delicious! It takes ages to cook, but not so long to prep. I bet it can be adapted to a slow cooker as well.
Time: 4 1/4 hours; Serves 6 (makes 12 tacos)
Ingredients:
3 medium dried ancho chiles
2 large dried guajillo chiles
2 tablespoons canola oil, divided
1/4 cup finely chopped red onion
2 large garlic cloves, sliced
1/2 teaspoon cumin seeds
1 cup canned diced tomatoes
1 teaspoon dried Mexican (whole) oregano
2 teaspoons kosher salt, divided
2 pounds chuck roast, cut into 4 pieces
1 dried bay leaf
1 can Coca-Cola (not diet)
12 to 24 warm corn tortillas (6-in. size)
Accompaniments: chopped avocado, red onion, and cilantro and regular sour cream
2 large dried guajillo chiles
2 tablespoons canola oil, divided
1/4 cup finely chopped red onion
2 large garlic cloves, sliced
1/2 teaspoon cumin seeds
1 cup canned diced tomatoes
1 teaspoon dried Mexican (whole) oregano
2 teaspoons kosher salt, divided
2 pounds chuck roast, cut into 4 pieces
1 dried bay leaf
1 can Coca-Cola (not diet)
12 to 24 warm corn tortillas (6-in. size)
Accompaniments: chopped avocado, red onion, and cilantro and regular sour cream
1. Make sauce for beef: Wipe chiles clean with a damp cloth, stem and seed, and tear into pieces. Heat 1 tbsp. oil in a heavy medium saucepan over medium heat. Sauté onion and garlic until softened, 1 to 2 minutes. Add chiles and cook, stirring, until fragrant, 1 to 2 minutes. Add 1 1/2 cups water, the cumin, tomatoes, oregano, and 1 tsp. salt. Bring to a boil, then reduce heat and simmer, covered, until chiles are softened, about 10 minutes. Purée sauce in a blender until very smooth.
2. Meanwhile, season beef with the remaining tsp. salt. Heat the remaining tbsp. oil in a 5- to 6-qt. dutch oven over medium-high heat. Brown beef, turning occasionally, 10 to 14 minutes. Discard fat, if any.
3. Pour sauce into pot and add bay leaf, coke, and a little water if needed to barely cover meat. Cover, reduce heat, and simmer until beef is very tender, 3 hours.
4. With a slotted spoon, transfer beef to a plate. Let cool slightly, then tear into shreds, discarding any fat or gristle. Meanwhile, boil sauce over medium-high heat, stirring occasionally, until slightly thickened and reduced to about 3 cups, 10 to 30 minutes. Remove bay leaf. Stir in beef and heat a few minutes until hot.
Make ahead: Through step 3; chill, covered, up to 2 days.
I found this recipe in Sunset (10/09) where it was adapted from one in the forthcoming Amor y Tacos (Stewart, Tabori & Chang, May 2010).
Wednesday
Spinach Soup
It's like vichyssoise - only without the subsequent heart attack. Super simple and an unbelievably vibrant shade of green, this is a tasty light lunch or first course.
Ingredients:
1 big bag of pre-washed spinach (10oz) - you can use more, if you have it on hand, but this works
1 medium large yukon gold potato
1 large leek, white and light green parts
4 cups of chicken broth
a bit of butter
Chop and saute the leek in a bit of butter in a large pot for 5 minutes. Add chicken broth and bring to a boil. Add chopped potato and simmer until tender 10-15 minutes. Stir in spinach until just wilted, about 1 minute. Process in batches in a blender.
Ingredients:
1 big bag of pre-washed spinach (10oz) - you can use more, if you have it on hand, but this works
1 medium large yukon gold potato
1 large leek, white and light green parts
4 cups of chicken broth
a bit of butter
Chop and saute the leek in a bit of butter in a large pot for 5 minutes. Add chicken broth and bring to a boil. Add chopped potato and simmer until tender 10-15 minutes. Stir in spinach until just wilted, about 1 minute. Process in batches in a blender.
Monday
Slow Cooker Country Style Pork Ribs
Seth got me a slow cooker last Christmas and this has been my favorite slow cooker recipe ever since. The meat is break apart tender and the homemade BBQ sauce is not too sweet. Delicious!
Ingredients:
3 pounds boneless country style pork ribs
salt and fresh ground pepper to season meat
3/4c ketchup
3 Tbs spicy brown mustard (I like Guldens)
3 Tbs honey
3 Tbs light brown sugar
3 Tbs apple cider vinegar
1 tsp mild hot pepper sauce
Preheat the oven broiler to high.
Salt and pepper the ribs, set on broiler tray (or baking sheet lined with foil). Broil each side for 5-7 minutes until meaty parts are browned. Transfer ribs to a 5 or 6 quart slow cooker.
Mix the ketchup, mustard, honey, brown sugar, vinegar and hot sauce in small bowl. Pour over the ribs and set to slow cook on high heat for 3-4 hours or low heat for 6-8 hours. Remove ribs to a platter and serve!
(recipe from Art of the Slower Cooker by Andres Schloss)
Ingredients:
3 pounds boneless country style pork ribs
salt and fresh ground pepper to season meat
3/4c ketchup
3 Tbs spicy brown mustard (I like Guldens)
3 Tbs honey
3 Tbs light brown sugar
3 Tbs apple cider vinegar
1 tsp mild hot pepper sauce
Preheat the oven broiler to high.
Salt and pepper the ribs, set on broiler tray (or baking sheet lined with foil). Broil each side for 5-7 minutes until meaty parts are browned. Transfer ribs to a 5 or 6 quart slow cooker.
Mix the ketchup, mustard, honey, brown sugar, vinegar and hot sauce in small bowl. Pour over the ribs and set to slow cook on high heat for 3-4 hours or low heat for 6-8 hours. Remove ribs to a platter and serve!
(recipe from Art of the Slower Cooker by Andres Schloss)
Sunday
Cauliflower Gratin with Leeks and Swiss Cheese
This is an unbelievable cozy winter comfort food. Mmmm.
Ingredients:
1 large head of cauliflower, trimmed into 3/4-inch florets
2 Tbs butter
1 medium shallot, minced
2 leeks, sliced into 1/4-inch half round (the recipe called for 3 leeks or 1 cup - I used 2 leeks which was probably almost 2 cups, it was delish)
1 clove garlic, minced
1 Tbs unbleached, all purpose flour
1.5 c heavy cream
pinch of nutmeg
pinch of cayenne
1/8 tsp freshly ground black pepper
1 tsp fresh thyme leaves
3/4 c shredded swiss or gruyere cheese
1/2 c bread crumbs - I used seasoned stuffing mix, but if it was just bread crumbs, add salt and pepper
Adjust oven rack to middle position; heat oven to 450 degrees.
Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cauliflower; cook until outsides are tender but insides are still slightly crunchy, 3 to 4 minutes. Drain cauliflower in colander and rinse under cold running tap water until no longer hot. Leave cauliflower in colander to drain.
Heat butter in large skillet over medium heat; when foam subsides, add shallot and leeks and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and bring to boil. Stir in nutmeg, cayenne, 1/4 teaspoon salt, pepper, thyme, and generous 1/2+ cup cheese until incorporated.
Off heat, gently stir in cauliflower until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes.
Ingredients:
1 large head of cauliflower, trimmed into 3/4-inch florets
2 Tbs butter
1 medium shallot, minced
2 leeks, sliced into 1/4-inch half round (the recipe called for 3 leeks or 1 cup - I used 2 leeks which was probably almost 2 cups, it was delish)
1 clove garlic, minced
1 Tbs unbleached, all purpose flour
1.5 c heavy cream
pinch of nutmeg
pinch of cayenne
1/8 tsp freshly ground black pepper
1 tsp fresh thyme leaves
3/4 c shredded swiss or gruyere cheese
1/2 c bread crumbs - I used seasoned stuffing mix, but if it was just bread crumbs, add salt and pepper
Adjust oven rack to middle position; heat oven to 450 degrees.
Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cauliflower; cook until outsides are tender but insides are still slightly crunchy, 3 to 4 minutes. Drain cauliflower in colander and rinse under cold running tap water until no longer hot. Leave cauliflower in colander to drain.
Heat butter in large skillet over medium heat; when foam subsides, add shallot and leeks and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and bring to boil. Stir in nutmeg, cayenne, 1/4 teaspoon salt, pepper, thyme, and generous 1/2+ cup cheese until incorporated.
Off heat, gently stir in cauliflower until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes.
Pork Chops with Mustard-Sage Sauce
Labor Day weekend dinner with Suzi, Uncle Bill, MM and Seth!
Ingredients:
4 bone-in pork rib chops or center-cut chops, about 7 ounces each and 1/2 to 3/4 inch thick, patted dry with paper towels
1 tsp vegetable oil
1/2 tsp granulated sugar
Pan Sauce:
1 tsp vegetable oil
1 clove of garlic minced
1/4 c chicken broth
1 Tbs Dijon mustard
3 Tbs unsalted butter
1 tsp fresh minced sage leaves
If using electric stove, turn burner to medium heat. Rub both sides of each chop with 1/8 teaspoon oil and sprinkle with salt and pepper. Sprinkle one side of each chop evenly with 1/8 teaspoon sugar, avoiding the bone.
Thank you Cook's Illustrated.
Ingredients:
4 bone-in pork rib chops or center-cut chops, about 7 ounces each and 1/2 to 3/4 inch thick, patted dry with paper towels
1 tsp vegetable oil
1/2 tsp granulated sugar
Pan Sauce:
1 tsp vegetable oil
1 clove of garlic minced
1/4 c chicken broth
1 Tbs Dijon mustard
3 Tbs unsalted butter
1 tsp fresh minced sage leaves
If using electric stove, turn burner to medium heat. Rub both sides of each chop with 1/8 teaspoon oil and sprinkle with salt and pepper. Sprinkle one side of each chop evenly with 1/8 teaspoon sugar, avoiding the bone.
Place chops, sugared-side down, in 12-inch nonstick skillet. Using hands, press meat of each chop into pan. Set skillet with chops over medium heat; cook until lightly browned, 4 to 9 minutes (chops should be sizzling after 2 minutes; if not, increase heat to med-hi). Using tongs, flip chops, positioning them in same manner. Cover skillet, reduce heat to low, and cook until center of each chop registers 140 degrees on instant-read thermometer, 3 to 6 minutes; chops will barely brown on second side. Transfer chops to platter, tent with foil, and let rest.
Pour liquid in skillet into small bowl. While chops are resting, add vegetable oil and garlic to now-empty skillet; set skillet over medium heat and cook until fragrant, about 30 seconds. Add low-sodium chicken broth; increase heat to high and simmer until reduced to about 2 tablespoons, about 3 minutes. Add pork chop juices to skillet. Off heat, whisk in Dijon mustard and butter until combined. Stir in sage and adjust seasonings with salt and pepper; spoon sauce over chops and serve immediately.
Thank you Cook's Illustrated.
Grilled Asparagus Chopped Salad with Creamy Lemon Vinaigrette
I like this interesting salad with lots of good flavors in it. It makes plenty of dressing, which you can save and use on other salads.
Dressing Ingredients:
1/4c lemon juice
1 Tbs red wine vinegar
2 tsp honey
1 Tbs mayonaisse
2 tsp Dijon mustard
1 tsp whole grain mustard
salt and freshly ground pepper
1/2 c extra-virgin olive oil
2 Tbs chopped fresh tarragon leaves
Whisk together first 6 dressing ingredients in a medium bowl. Correct seasoning. Whisk in olive oil until emulsified and stir in tarragon.
Salad Ingredients:
1-1.5 lbs grilled asparagus spears
4 cups baby greens
1/2 pint grape or cherry tomatoes, halves
8 oz aged white cheddar cheese, cit into 1/2-inch dice
1 English cucumber cut in half longways, and then 1/2-inch pieces
1/2 kalamata olives, pitted and coarsely chopped
pita crisps for croutons
Prepare a grill for high heat. Toss trimmed asparagus in olive oil and salt and pepper. Grill for 5-8 minutes until tender-crisp and lighted charred. Spread on a baking sheet in a single layer and set aside or refrigerate briefly to cool to room temp.
If you want to make your own pita croutons, lightly oil and salt whole pita. Place on grill until browned on both sides and crispy. Use a chef's knife to cut in half and then cut into 1/2-inch strips.
Mix salad ingredients together, toss with dressing (only part of it) and top with pita crisps.
Recipe adapted from Bobby Flay's Grill It
Dressing Ingredients:
1/4c lemon juice
1 Tbs red wine vinegar
2 tsp honey
1 Tbs mayonaisse
2 tsp Dijon mustard
1 tsp whole grain mustard
salt and freshly ground pepper
1/2 c extra-virgin olive oil
2 Tbs chopped fresh tarragon leaves
Whisk together first 6 dressing ingredients in a medium bowl. Correct seasoning. Whisk in olive oil until emulsified and stir in tarragon.
Salad Ingredients:
1-1.5 lbs grilled asparagus spears
4 cups baby greens
1/2 pint grape or cherry tomatoes, halves
8 oz aged white cheddar cheese, cit into 1/2-inch dice
1 English cucumber cut in half longways, and then 1/2-inch pieces
1/2 kalamata olives, pitted and coarsely chopped
pita crisps for croutons
Prepare a grill for high heat. Toss trimmed asparagus in olive oil and salt and pepper. Grill for 5-8 minutes until tender-crisp and lighted charred. Spread on a baking sheet in a single layer and set aside or refrigerate briefly to cool to room temp.
If you want to make your own pita croutons, lightly oil and salt whole pita. Place on grill until browned on both sides and crispy. Use a chef's knife to cut in half and then cut into 1/2-inch strips.
Mix salad ingredients together, toss with dressing (only part of it) and top with pita crisps.
Recipe adapted from Bobby Flay's Grill It
Saturday
Balsamic Rosemary Steak Butter
One of my favorite entrees is steak tenderloin with bleu cheese butter that melts deliciously and decadently as you munch away. This steak topping is fantastic on a steak straight off the BBQ - I used a New York. It makes plenty, so freeze left overs for future steaks.
Ingredients:
2 cups balsamic vinegar
1 tsp black peppercorns
2 Tbs finely chopped fresh rosemary
2 tsp honey
12 Tbs room temperature butter
In a medium saucepan over medium high heat, cook balsamic vinegar and peppercorns for 10 minutes or so, until the vinegar has reduced by 1/4 cup.
Remove pan from heat. Discard the peppercorns. Whisk in honey and rosemary. Let cool to room temperature.
In cuisinart, combine butter and balsamic syrup until well combined. Put in refrigerator for at least 30 minutes to set up.
Scoop a dollop of butter onto a hot steak and enjoy!
Ingredients:
2 cups balsamic vinegar
1 tsp black peppercorns
2 Tbs finely chopped fresh rosemary
2 tsp honey
12 Tbs room temperature butter
In a medium saucepan over medium high heat, cook balsamic vinegar and peppercorns for 10 minutes or so, until the vinegar has reduced by 1/4 cup.
Remove pan from heat. Discard the peppercorns. Whisk in honey and rosemary. Let cool to room temperature.
In cuisinart, combine butter and balsamic syrup until well combined. Put in refrigerator for at least 30 minutes to set up.
Scoop a dollop of butter onto a hot steak and enjoy!
Homemade English Muffins
I'm still tinkering with this recipe. Expect to see updates as the weekends roll on. It's not as airy as I had hoped for, but it's a decent homemade breakfast bite. I personally recommend coupling it with my lemon curd recipe. Mmm...
Ingredients
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
4-5 cups all-purpose flour
1 teaspoon salt
Heat the milk on the stove over medium high heat until little bubbles start to form. Take milk off the heat, add in sugar, mix to dissolve and set aside.
Mix warm water with yeast packet. Set aside for 10 minutes until it looks milky.
Using a stand mixer and the paddle attachment, mix 3 cups of flour with milk, yeast mixture and melted shortening for one minute on high. Add salt and flour, a little at a time until you have a soft dough. (The original recipe I adapted this from said an additional 3 cups of flour, which was WAY too much. I used 1.5-2 cups max.)
Knead the dough. (Mine was pretty stiff, but still turned out ok in the end). Set in a buttered bowl, cover and let rise 30-45 minutes. Punch down the dough and roll out to 1/2 inch thickness. Cut with a biscuit cutter and dust with corn meal. Cover and let rise another 30 minutes.
Cook on a buttered griddle at 325* (350* was too hot) for 3-4 minutes per side until golden brown. Fork split, toast and eat!
Ingredients
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
4-5 cups all-purpose flour
1 teaspoon salt
Heat the milk on the stove over medium high heat until little bubbles start to form. Take milk off the heat, add in sugar, mix to dissolve and set aside.
Mix warm water with yeast packet. Set aside for 10 minutes until it looks milky.
Using a stand mixer and the paddle attachment, mix 3 cups of flour with milk, yeast mixture and melted shortening for one minute on high. Add salt and flour, a little at a time until you have a soft dough. (The original recipe I adapted this from said an additional 3 cups of flour, which was WAY too much. I used 1.5-2 cups max.)
Knead the dough. (Mine was pretty stiff, but still turned out ok in the end). Set in a buttered bowl, cover and let rise 30-45 minutes. Punch down the dough and roll out to 1/2 inch thickness. Cut with a biscuit cutter and dust with corn meal. Cover and let rise another 30 minutes.
Cook on a buttered griddle at 325* (350* was too hot) for 3-4 minutes per side until golden brown. Fork split, toast and eat!
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