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New York Style Creamy Dressing
New York Style Creamy Dressing
1/4 cup mayonnaise
3 tbsp. vinegar
2 tbsp. sugar
2 tbsp. fresh lemon juice (1/2 a lemon)
3 tbsp. dry mustard
Salt and pepper, to taste
In a large bowl, whisk ingredients together. Add slaw mix and toss well. Refrigerate for at least 1 hour before serving.
Apple Coleslaw
Apple Coleslaw
1 bag Pete's slaw Mix
2 apples, small dice
2 tbsp. Dijon Mustard
1 clove garlic, minced
1/2 cup cider vinegar
2 tsp. fresh thyme, chopped
1 tbsp. honey
1 tbsp. mustard seed (optional)
Salt and pepper, to taste
Whisk dressing ingredients together in a large bowl. Add apples and slaw mix and toss.
Asian Coleslaw Dressing
Asian Coleslaw Dressing
1 bag Pete's slaw mix
1/2 head Napa cabbage, sliced thinly
1 onion or 2-3 scallions, thinly sliced
1/2 bunch cilantro, roughly chopped
1/4 cup tamari
1/4 cup lemon juice
1/4 cup vegetable oil
3 tbsp. grated fresh ginger
3 tbsp. white vinegar
2 tbsp. dark brown sugar
2 tsp. sesame oil
3 tbsp. sesame seeds, optional
Place all ingredients in large bowl and whisk until well incorporated. Add slaw mix, onion and Napa cabbage and toss until well coated. Adjust seasoning with salt and pepper. This slaw is best served within 15 minutes of making.
Blueberry Muffins
Blueberry Muffins
You all probably have a go to recipe for muffins, but JUST in case you don't, this muffin recipe from the Joy of Cooking is the one I turn to for unfailingly good muffins. You can substitute up to 1 cup whole-wheat flour or whole-wheat pastry flour for an equal measure of all-purpose flour. You can use the liquid ingredient of your choice, from low-fat milk to cream. You can even use sour cream, yogurt or buttermilk if you add in 1/2 tsp baking soda. You can use from a half stick to a whole stick butter. (Definitely opt for the larger qty of butter if you will be eating these muffins hours or a day after being made). Yield 14-16 muffins
2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. ground or freshly grated nutmeg (optional)
2 large eggs
1 cup milk or cream
cup sugar or packed light brown sugar
1/4 to 1/2 cup (1/2 to 1 stick) butter, melted, or 1/4 to 1/2 cup vegetable oil
1 tsp. vanilla
1.5 cups frozen blueberries
Position a rack in the center of the oven. Preheat the oven to 400 degrees. Grease a standard 12-muffin pan.
In a large bowl, whisk together thoroughly the flour, baking powder, salt, and nutmeg (if using). In another bowl, whisk together the eggs, milk or cream, sugar, butter or oil, and vanilla.
Add the dry ingredients to the wet ingredients and mix together with a few light strokes, just until the dry ingredients are moistened. Fold in the frozen or thawed blueberries. Do not overmix; the batter should not be smooth. Divide the batter among the muffin cups.
Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 12 to 25 minutes or more depending on how big the muffins are, how big the berries are, whether berries are frozen etc. Let cool for 5 minutes minimum before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.
Variations - You can substitute different berries for this recipe - raspberries, strawberries are great too. When adding berries, if they aren't real sweet, you can add 1/3 cup sugar. You can add up to 1 cup of nuts to any (walnuts are particularly good in raspberry muffins). If using mashed fruit, like bananas, add 1 cup.
Turnip Hash
Turnip Hash
6 Tbsp. olive oil
1 onion, small dice
1 lb. turnips, small dice
2 cups hot chicken stock
2 Tbsp, unsalted butter
.5 cup reggiano cheese
.5 cup parsley, rough chop
Salt and pepper, to taste
Warm the chicken stock in a sauce pan over medium-low heat.
Heat the olive oil into a large skillet and turn the heat to medium. Toss in the onion and cook until translucent. Add the turnips and cook for 2 minutes. Ladle in some of the hot chicken stock and cook until absorbed. Continue until all of the stock has been added, about 10 minutes. Season with salt and pepper. Add the butter and grated cheese off the heat. Garnish with parsley.
Beet Risotto
Beet Risotto
Here's a recipe from Bill that he says is tried and true. Sounds delicious with the addition of the ginger!
2 lbs. beets
3 cups water
1 onion, small dice
1 Tbsp. ginger, peeled, smashed and minced
3 garlic cloves, minced
3 Tbsp. olive oil
1 cup Arborio* or long-grain rice
.5 cup dry white wine
.5 cup either local blue or goat cheese
Preheat oven to 450°F.
Wrap beets tightly in foil and roast in middle of oven until tender, about 1 1/2 hours. Unwrap beets and let stand until cool enough to handle. Discard stems and peel beets. In a blender purée half of beets with 1 cup water and transfer to saucepan, whisking in remaining 2 cups water to make beet broth.
Bring beet broth to a simmer and keep warm.
In a large heavy saucepan cook onion, ginger and garlic in butter over moderate heat, stirring, until onion is softened. Stir in rice and cook, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Continue simmering and adding beet broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Remove from heat once the rice is al dente and stir in the remaining chopped beets and the cheese of your choice. Parmesan can be used as well.
Tip for peeling ginger: A spoon is the easiest and most efficient way to peel ginger. Use the lip of the spoon in a downward motion. As well, slice the ginger into small pieces and smash with the heel of you knife.
Potato Pizza
Potato Pizza
From Epicurious January 2001
2 tablespoons extra-virgin olive oil
2 cloves garlic, green germ removed, thinly sliced
3 medium potatoes (about 14 ounces), peeled, cooked, and thinly sliced into rounds
1/2 cup heavy cream or crème fraîche
1 teaspoon fresh thyme leaves
Sea salt and freshly ground black pepper
Let dough come to room temp. Dust a baking sheet with semolina flour. Roll out the dough to an 18 x 12 inch rectangle, and fit it onto the baking sheet. Let the dough rise for 20 minutes.
Preheat the oven to 425°F.
Brush the dough with 1 tablespoon of the olive oil, then sprinkle it with the garlic slices. Cover it with the potato slices, then drizzle those with the remaining olive oil and the cream. Sprinkle it with the fresh thyme leaves, crushing them as you sprinkle, and season it liberally with pepper, and lightly with salt.
Bake in the center of the oven until the dough is golden at the edges and the cream is bubbling gently, about 35 minutes. Remove, let sit for 5 minutes, then cut and serve.
Swiss Chard and Potato Frittata
Swiss Chard and Potato Frittata
Leftover frittata makes a great grab and go breakfast! From bigoven.com.
6 large Swiss chard leaves
1 tablespoon olive oil
1 medium onion, diced
1 garlic clove, minced
1 medium boiling potato, peeled and diced finely
6 large eggs
1/4 cup Parmesan cheese, grated
1/4 teaspoon salt
Ground black pepper
1 teaspoon unsalted butter
Wash the Swiss chard and pat very dry. Cut off and discard the stems, then gather the leaves into a tight bundle and finely chop them.
Heat the oil in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and garlic, and sauté until the onion turns golden, about 10 minutes. Mix in the potato and cover the pan. Cook, shaking the pan occasionally, until the potato is tender and the onions are brown, about 10-15 minutes. Remove the cover and pile on the Swiss chard. Cover again and cook, tossing occasionally, until the leaves are wilted, about 5 minutes. Scrape this mixture onto a plate and let cool. Wipe the pan clean.
Beat the eggs thoroughly in a large bowl. Beat in the cheese, salt and pepper. Stir in the cooled vegetable mixture.
Melt the butter in the skillet over low heat and swirl it around to coat the sides of the pan. Pour in the egg mixture. After about 5 minutes, when the edges begin to set, help the liquid egg pour over the sides of the frittata by occasionally loosening the edges with a rubber spatula and tilting the pan. It should take about 15 minutes for the frittata to become almost completely set.
Preheat the broiler. When the frittata is about 80 percent cooked, slide it under the broiler for a minute or so, until the top is set. (If the handle of your pan isn't ovenproof, wrap a few layers of foil around it before placing it under the broiler.) Let the frittata cool 10 minutes before cutting it into wedges.
A Hole in One Breakfast
A Hole in One Breakfast
4 slices Elmore bread, about and inch thick
4 eggs
3 tbsp. butter
Using a round cookie cutter or small glass, “cut a hole in the center of each slice of bread.
In a non-stick pan, melt the butter over medium heat and place the bread in the pan. Crack one egg into the center of each and cook for 2minutes. Flip over each slice and cook for one minute more.
Grilled Scallion & Grana Crostini
Grilled Scallion & Grana Crostini
8 thinly sliced pieces of Elmore bread
Blythedale Grana, rind remove, cut into equal slices
8 scallions, ends trimmed
olive oil
Balsamic vinegar
Sea salt
Place bread slices on cookie sheet and brush with olive oil. Toast in a 350 degree oven until just brown on the edges. Toss scallions with just enough olive oil to barely coat them. Either in a grill pan, grill or, if you don’t have either, a hot sauté pan, place the scallions and grill/sauté until wilted. Remove from heat immediately.
Place a piece of cheese on each crostini and melted under a broiler. Top the crostini with a scallion and drizzle with balsamic, if desired. Sprinkle with sea salt.
