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Farfalle With Savoy Cabbage, Pancetta, And Mozzarella

Ingredients:

• 10 strips pancetta or lean bacon, thinly sliced
• Olive oil
• 1 clove garlic, finely chopped
• 1 good handful thyme, leaves picked from the stem
• 1/2 large Savoy cabbage (outer leaves removed), quartered, cored, and finely sliced
• Handful grated Parmesan cheese
• 1 pound dried farfalle
• Salt and freshly ground black pepper
• Extra-virgin olive oil 7 ounces fresh buffalo mozzarella, cut into 1/2-inch dice
• 2 handfuls pine nuts, lightly toasted

Directions:

1. In a pan fry off pancetta in a little olive oil until lightly golden. Add garlic and thyme and cook until softened. Add the Savoy cabbage and Parmesan, then stir and put the lid on the pan. Cook for a further 15 minutes, shaking every now and again, while you cook farfalle in salted boiling water until al dente.
2. When the cabbage is nice and tender, season and loosen with some nice peppery extra-virgin olive oil. Toss the drained farfalle pasta into the cabbage and at the last minute mix in mozzarella and pine nuts. Serve immediately.

Pecan Pie

Ingredients:

• 3 eggs
• 2 tablespoons butter, softened
• 1/2 cup heavy cream
• 1 1/2 cups pecans
• 1/2 cup dark corn syrup
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 3/4 cup sugar
• 1/2 teaspoon vanilla
• 1 9-inch unbaked deep dish pie shell

Directions:

1. Preheat oven to 400 degrees. Put all ingredients except pie shell in blender in order listed. Cover and blend on chop until nuts are coarsely chopped, about 8-10 seconds.
2. Place pie shell on cookie sheet. Pour mixture into unbaked pie shell. Bake about 35 minutes or until crust is browned and filling is puffed. Cool.
3. If making ahead of time, store in refrigerator, but bring to room temperature before serving.

Gourgeres

From The Gourmet Cookbook

Ingredients:

• 1 cup water
• 1 stick (8 tablespoons) unsalted buter, cut into tablespoons
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 4-5 large eggs
• 1 1/2 cups finely grated Gruyere (about 4 ounces)
• 2 tablespoons finely grated Parmigiano-Reggiano
• Rounded 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspooon freshly ground black pepper

Directions:

1. Put racks in upper and lower thirds of oven and preheat to 375. Line two large baking sheets with parchment paper or lightly butter them.
2. Combine water, butter and salt in a 3-quart heavy saucepan and bring to a full boil over high heat, stirring until butter is melted.
3. Reduce heat to moderate, add flour all at once, and cook, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan, about 30 seconds. Continue to cook and stir to remove excess moisture for about 1 1/2 minutes. Remove from heat and let cool slightly, about 3 minutes.
4. Add 4 eggs, one at a time, beating well with wooden spoon after each addition; batter will appear to separate but will become smooth once beaten. Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If it is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time, beating and then testing batter after each addition until it reaches desired consistency.
5. Stir in cheeses, nutmeg and pepper.
6. Fill pastry bag with batter and pipe fifteen 1-inch-diameter mounds 1 inch apart onto each baking sheet. Bake, switching positions of sheets halfway through baking, until puffed, golden, and crisp, about 30 minutes total. Serve warm.

7 Hour Braised Leg of Lamb – in a Slow Cooker

Gigot de Sept Heures (in French)

Ingredients:

For the lamb:

• 1 4-pound shank end leg of lamb or a 4 pound piece of shoulder, trimmed
• 3 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1  750-ml bottle dry white wine
• 20 cloves garlic, unpeeled
• 10 sprigs each fresh rosemary, thyme and savory
• 5 fresh or dried bay leaves

For the beans:

• 2 cups dried white beans, preferably cannellini or white coco, soaked overnight
• 5 cloves garlic, smashed
• 3 sprigs fresh thyme, parsley and a bay leaf tied together with kitchen twine
• 10 whole cloves
• 1 large onion, halved
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons extra virgin olive oil
• 2 tablespoons crème fraîche (or some other cream)

Directions:

1. If the cut of lamb is boneless, tie. Rub the lamb with oil and season generously with salt and pepper.
2. Heat a 6 quart Dutch oven or large pan over medium-high heat. Add lamb and cook, turning occasionally, until browned on all sides, about 12 minutes. Transfer lamb to a plate.
3. Nestle garlic and herbs into crockpot; place lamb on top of herbs; add pan juices and any brown bits from Dutch oven. Add wine and 2 cups water to the slow cooker. Cover and leave on high for 3 1/2 hours. Turn the lamb 3-4 times as it cooks. Turn the slow cooker to low and try to keep it at a low simmer. Cook until the lamb is very tender, about 3–3 1/2 more hours. Transfer to a rack, cover with foil and let cool for 20 minutes.
4. Meanwhile, prepare the beans: About 1 1/2 hours before the lamb is done, drain beans and transfer to a 4 quart saucepan along with 6 cups water, 4 cloves garlic, and the herb bundle. Insert the cloves into the onion and add to the pot.
5. Bring to a boil, reduce heat to low, cover, and simmer until beans are tender, about 1 hour.
6. Remove pot from heat and season with salt and pepper. Discard herbs and strain beans, reserving cooking liquid.
7. Transfer 2 cups beans, 1⁄4 cup cooking liquid, oil, crème fraîche, and remaining garlic clove to a blender and purée.
8. Stir puréed bean mixture and about 1 cup of the cooking liquid back into pot and cover to keep warm until lamb is cooked. Serve the lamb sliced or torn into chunks, alongside the beans.

Cranberry-Nut Rolls

Ingredients:

• 1 cup coarsely chopped walnuts
• 3 1/2 cups (or more) bread flour
• 1 tablespoon (packed) golden brown sugar
• 1 1/2 teaspoons quick-rising dry yeast (from one 1/4-ounce envelope)
• 1 1/2 teaspoons salt
• 1 1/2 cups whole milk
• 2 tablespoons vegetable oil, plus additional for coating bowl
• 1 large egg
• 1 cup sweetened dried cranberries
• Nonstick vegetable oil spray
• 1 large egg, beaten to blend (for glaze)
• Raw sugar

Directions:

1. Stir nuts in dry skillet over medium heat until toasted, about 5 minutes. Cool.
2. Mix bread flour, brown sugar, yeast and salt in bowl of heavy-duty stand mixer fitted with paddle attachment.
3. Warm milk in small saucepan over low heat until instant-read thermometer inserted into milk registers 95 degrees. Add oil; remove from heat. Add milk mixture and 1 egg to flour mixture. Mix on low speed until wet coarse ball forms, about 1 minute.
4. Add nuts and cranberries. Replace paddle attachment on mixer with dough hook. Mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by the tablespoon as needed, about 4 minutes. Transfer dough to floured surface; knead 2 minutes.
5. Lightly oil large bowl. Shape dough into ball; place in prepared bowl, turning to coat with oil. Cover with plastic wrap and let rise at room temperature until almost doubled in volume, 1 3/4 to 2 hours.
6. Line large rimmed baking sheet with parchment paper. Transfer dough to unfloured surface; divide into 12 equal pieces. Using cupped hand, roll and rotate 1 dough piece firmly on work surface until dough piece pops up into cupped hand as smooth round ball, about 6 rotations. (This will make dough ball as smooth as possible; if necessary, wipe work surface with damp paper towel to help create traction.) Repeat with remaining dough pieces.
7. Transfer rolls to prepared baking sheet, spacing apart. Spray rolls with nonstick spray. Cover loosely with plastic wrap and let rise at room temperature until 1 1/2 times original size, about 1 1/2 hours. Brush rolls with egg glaze; sprinkle with raw sugar. Let rise 15 minutes longer.
8. Meanwhile, position rack in center of oven and preheat to 425 degrees.
9. Place rolls in oven; reduce oven temperature to 400 degrees and bake 7 minutes. Rotate baking sheet; bake rolls until golden and slightly firm to touch, about 8 minutes longer. Cool completely on rack.

Peanut Butter and Jelly Scones

Ingredients:

• 3 1/4 cups all-purpose flour
• 2/3 cup firmly packed light brown sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into pieces
• 1/2 cup chunky peanut butter, chilled
• 1/2 cup semisweet chocolate morsels (optional)
• 2/3 cup whipping cream, divided
• 2 teaspoons vanilla extract
• 2 tablespoons turbinado sugar
• About 3/4 cup strawberry jelly

Directions:

1. Preheat oven to 425 degrees.
2. Combine flour, brown sugar, baking powder and salt in a food processor. Pulse briefly until combined. Add butter, and pulse to make a coarse meal. Add peanut butter, and pulse briefly to disperse evenly. Be careful not to over mix.
3. Transfer dough to a large bowl. Add chocolate morsels, if desired. Make a well in center, and add 1/2 cup plus 1 tablespoon whipping cream and vanilla. Stir with a fork just until dry ingredients are moistened. Knead dough in bowl 2 or 3 times to incorporate dry ingredients in bottom of bowl.
4. Drop mounds of dough using a 1/3-cup measure onto a baking sheet lined with parchment paper. Smooth tops, and brush scones with remaining cream. Sprinkle with turbinado sugar. Make a deep indentation in center of each scone using thumb or the back of a small spoon; fill each with a scant tablespoon jelly.
5. Bake for 18 to 20 minutes or until scones are lightly browned around edges. Cool completely.

Pumpkin Spice Cookies

Ingredients:

• 3 tablespoons unsalted butter, room temperature
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 1/2 teaspoon pur vanilla extract
• 1 large egg
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon kosher salt
• 2/3 cup cream cheese, at room temperature
• 1/4 cup heavy cream
• 1/4 cup confectioners’ sugar

Directions:

1. Heat oven to 375 degrees.
2. Beat the butter, brown sugar, and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add the pumpkin, vanilla, and egg and beat until combined.
3. Combine the flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl. Slowly add the flour mixture to the sugar and butter and beat on medium-low speed until fully incorporated.
4. Spoon heaping tablespoons of the mixture 2 inches apart onto parchment- or foil-lined baking sheets. Bake until puffed and cooked through, about 10 minutes. Let cool for 5 minutes.
5. Clean the mixer, then, as the cookies bake, beat the cream cheese, heavy cream, and confectioners’ sugar until smooth and spreadable.
6. Spread the flat sides of half of the cookies with the cream cheese frosting and top with remaining cookies. Or, spread the frosting on the tops of the cookies.

Bacon, Potato and Cheddar Frittata

From Cooks Illustrated

Ingredients:

• 12 large eggs
• 3 tablespoons half-and-half
• 8 ounces bacon (about 8 slices), cut crosswise into 1/4-inch pieces
• 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 4 ounces cheddar cheese, cut into 1/4-inch cubes (about 3/4 cup)
• 3 scallions, sliced thin on the bias (about 1/3 cup)

Directions:

1. Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler.
2. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.
3. Fry bacon in 12-inch nonstick oven-safe skillet over medium heat until crisp, about 9 minutes. Using slotted spoon, transfer bacon to a paper towel-lined plate; pour off all but 1 tablespoon of bacon fat.
4. Add potatoes to skillet and cook, stirring occasionally, until golden brown and tender, 15 to 20 minutes.
5. Stir cheddar, scallions, and bacon into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
6. Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny.
7. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

Kabocha Squash with Sausage and Apples

Ingredients:

• 2 Kabocha Squash, or some other small squash like accorn
• 1/2 pound mild italian sausage, not in the casing
• 1 apple, peeled, cored and diced
• 1 slice of sandwich bread, diced (optional)
• 1 onion, diced
• 1 teaspoon thyme
• Salt

Directions:

1. Preheat the oven to 350 degrees.
2. Cut the squash in half, and scoop out the seeds. Trim the top and bottom of the squash so that the halves sit level.
3. Place the squash in a high rimmed baking dish and pour in about an inch of water. Bake the squash for 45 minutes or until the squash is tender.
4. While the squash is baking, cook the sausage over medium heat until it begins to brown and brakes into small pieces, and then add the onions, apples and thyme. Add a pinch or two of salt. Cook until the onions are tender.
5. When the squash is done, remove it from the oven and drain the water from the pan. With the squash back in the pan, stuff the squash halves with the sausage mixture.
6. Place the oven rack 6-8″ from the broiler. Cook the squash under the broiler for 5-10 minutes or until the squash/sausage begins to brown on-top.

Potato and Leek Soup

Ingredients:

• 2 tablespoons butter or extra virgin olive oil
• 3 medium russet potatoes, peeled and cut into small cubes
• 3 leeks, white and light green parts only, washed and sliced into thin rings
• Salt and freshly ground black pepper
• 4 cups chicken stock (or vegetable stock)

Directions:

1. Heat the butter or oil in a large, deep pot over medium heat. When the butter melts or the oil is hot, add the vegetables. Sprinkle with salt and pepper and cook, stirring, until starting to soften, 2 or 3 minutes.
2. Add the stock, adjust the heat so it gently bubbles, and cook until the vegetables are very tender, about 20 minutes.
3. Use an immersion blender to blend about one quarter to one half of the chunks.
4. Add fresh herbs if using, such as chopped scallions and dill. Serve!

Pan-Seared Lemon Cod

Ingredients:

• 1/4 cup all purpose flour
• 3/4 pound cod
• 1/2 teaspoon kosher salt
• 4 1/2 tablespoons unsalted butter
• 1 lemon, ends trimmed, sliced into thin rounds
• 2 tablespoons capers, rinsed and drained

Directions:

1. Place the flour on a plate. Season the cod with the salt and then coat it in flour, shaking to remove any excess. Set aside.
2. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the lemons and cook until lightly browned, about 2 minutes.
3. Push the lemons to the side of the skillet and add the cod. Cook until it’s the same color throughout and flakes easily, about 2 minutes per side.
4. Add the remaining butter and the capers. Remove from heat and tilt the skillet to swirl the butter until it melts.
5. Transfer the cod and lemons to plates and spoon the capers ad butter over the top.

Weekend Eggs

Ingredients:

• 4 eggs, cracked and divide into two bowls
• Salsa
• 1 tablespoon butter
• 2 English muffins, or other hearty bread
• Cheese
• Salt

Directions:

1. Take two hearty english muffins and split them. Place a couple of slices of a hearty cheese, like cheddar, on each half and toast until the cheese is melty.
2. Meanwhile heat a heavy cast iron skillet over a pretty high heat until it is nice and warm. Melt the butter until the foaming has slowed, you want the butter to brown a little. Reduce the heat under the pan to medium.
3. Add the eggs. If the whites are pretty runny, try pushing the whites back towards the yolks to create a more compact, uniform shape. Give each egg a good sprinkle of salt.
4. After the whites start to set up and turn opaque (2-3 minutes), give the pan a couple of shakes to loosen the eggs from the pan and redistribute the butter.
5. Carefully flip the eggs, trying not to break the yolk. Just be confident and flip it with one quick motion. Cook for another minute or two, so the yolk is still runny.
6. As the eggs finish, plate the english muffins and add a scoop of salsa on each half.

Jamaica Iced Tea

From: 101 Cookbooks.com

Ingredients:

• 4 cups water
• 1/2 cup dried Jamaica flowers
• 1/2 cup sugar
• At least 3 cups of cold water
• More sugar to taste
• 1 lime, thinly sliced

Directions:

1. Bring the 4 cups of water to a boil.
2. Remove water from heat and add the dried flowers and sugar. Place a lid over the pot and steep for 10 minutes, stirring once or twice along the way to break down the sugar granules.
3. Add the 3 cups of cold water. Pour the infusion through a strainer into a pitcher or jug. Taste and add more sugar or water if you think it is too strong or tart.
4. Cool completely and serve with plenty of ice in a glass garnished with a slice of lime.

Spinach Artichoke Pasta

From Rachael Ray, Food Network

Ingredients:

• 1 pound whole-wheat penne pasta
• 3 tablespoons extra-virgin olive oil, divided
• 1 (15-ounce) can or 1 (10-ounce) box frozen artichoke hearts, defrosted, drained and quartered
• 1 shallot, peeled and coarsely chopped
• 1/2 cup chicken or vegetable stock
• 1 small bundle farm fresh spinach, stems trimmed
• Handful fresh mint leaves
• Handful lightly toasted slivered almonds
• 1 large clove garlic, minced
• Kosher salt
• Freshly ground black pepper
• Handful grated Parmigiano-Reggiano cheese

Directions:

1. Bring a large pot of water to a boil. Cook pasta until al dente, according to package directions. Drain and reserve about 1 cup of the cooking water.
2. Heat 1 tablespoon extra-virgin olive oil in a medium, nonstick skillet. Add artichokes and saute until lightly brown around the edges.
3. In the bowl of a food processor add the shallot, chicken stock, spinach, mint, almonds, garlic, and salt and pepper, to taste. Turn processor on and add 2 tablespoons extra-virgin olive oil.
4. Scrape the spinach pesto into the artichoke pan. Bring mixture to a simmer over low to medium-low heat and cook for about 2 minutes.
5. Add the reserved pasta cooking water, the pasta and the cheese. Toss to coat the pasta with the sauce and heat for 1 minute. Transfer to a serving bowl or platter, season with salt and pepper, to taste, and serve.

Cinnamon Chocolate Chip Zucchini Bread

Ingredients:

• 2 cups grated zucchini (1-2 medium zucchinis)
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 1/4 cups granulated sugar, plus 3 tablespoons
• 3/4 cup dark chocolate chips
• 3 large eggs
• 3/4 cup plain yogurt
• 1/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons finely grated orange zest
• 2 1/2 teaspoons ground cinnamon

Directions:

1. Heat oven to 350 degrees. Grease and flour a loaf pan.
2. In a medium mixing bowl, sift together flour, baking powder, baking soda and salt; whisk in 1 1/4 cups sugar and chocolate chips until combined.
3. In a large mixing bowl, whisk together eggs until combined; add yogurt, oil, vanilla, orange zest and zucchini until well combined. Stir in dry ingredients until just combined.
4. Pour batter into prepared pan.
5. Stir together additional 3 tablespoons sugar and cinnamon until combined. Sprinkle half over the top of the surface; using a knife, gently swirl cinnamon-sugar into bread. Sprinkle the additional cinnamon-sugar over the top.
6. Bake for 1 hour to 1 hour 10 minutes or until a toothpick comes out clean. Cover bread with foil if it gets too brown. Cool 10 minutes in pan. Remove loaf from pan and cool completely on wire rack.

Basic Dough

Ingredients:

• 1-1/2 tablespoons granulated yeast (about 2 packets)
• 1-1/2 tablespoons kosher salt
• 6-1/2 cups unbleached flour, plus extra for dusting dough
• Cornmeal

Directions:

Dough

1. In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water. Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid.
2. Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.)

Loaves

(There are instruction on shaping loaves here. It may be a little tricky since the dough is very wet.)

1. When ready to bake, sprinkle cornmeal on a pizza peel or use parchment paper. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and preheat oven to 450 degrees, preheating baking stone for at least 20 minutes.
2. Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it’s not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom.
3. Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one day’s storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour.
4. Using a serrated knife, slash top of dough in three parallel, 1/4-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.

Michael Symon’s Pickled Chillis

From: Michael Rhulman’s blog

Choose a colorful variety of chillis, fresno, jalapeno, banana, tomato, serrano—the thick fleshed peppers work best. The method is very simple; simply fill a jar with peppers, bring the pickling liquid to a simmer and pour it hot over the peppers. You can use them once they’re cooled but they’re best after they’ve been sitting in the pickle for a few weeks. They’ll keep for a long time–how long, I don’t know because I always use them up for I can find out.

Ingredients:

• sherry vinegar (I used cider vinegar)
• sugar
• salt
• 2 bay leaves
• 2 tablespoons coriander
• 1 teaspoon cumin
• 4 sprigs of marjoram (I skipped it, I bet it would be good)
• 3 cloves garlic
• 2 tablespoons black peppercorns
• 1 to 2 pounds chillis (or enough to fill whatever vessel you’re using)

Directions:

1. Place chillis in a jar and cover them with water. Pour off the water into a measuring cup. Note the volume, pour off half the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every three cups of liquid.
2. Combine your liquid and remaining spices in a pot and bring to a boil. Reduce the heat and simmer for 5 to 10 minutes, then let cool slightly.
3. Pour the pickling liquid over the peppers, screw the lid on and refrigerate. To use, slice into rings, chop or mince depending how you want to use them.