Yield: 1 1/2 dozen 5-inch cookies Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling Ingredients 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour 1 2/3 cups (8 1/2 ounces) bread flour 1 1/4 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons coarse salt 2 1/2 […]
Nestle Chocolate Chip Cookies
Yield: Makes about 5 dozen cookies Time: For the best cookies, let the dough rest for 36 hours before baking, make six-inch cookies (allows for three distinct textures: the crunchy outside inch or so, the soft center, and the one-and-half-inch ring between where the textures and flavors mix), use chocolate with at least 60 percent […]
Chocolate Crackle Cookies
Yield: Makes 3-3 1/2 dozen Time: Wow, these are fantastic. used an ice cream scoop to measure out the cookies, but it only made two dozen cookies!! Must make double recipe next time. The Baker columnist Flo Braker credits Laura Feldman, whom she met while standing in line at the Telluride Film Festival in Colorado, […]
Brown Sugar Pecan Shortbread Cookies
Yield: Makes 42 cookies Time: very good, more buttery than sugary Ingredients 1 1/2 cups flour 1/4 cup cornstarch 1/4 teaspoon salt Pinch of ground clove 2 sticks (8 ounces) unsalted butter, at room temperature 3/4 cup packed light brown sugar 1/2 cup finely ground pecans Confectioners’ sugar, optional Directions Sift together the flour, cornstarch, […]
Benedictine
Yield: about 1 1/4 cups Time: 15 minutes Ingredients 8 oz cream cheese 1 medium cucumber 3 t finely grated sweet onion (use a zester) 1 t dill, chopped dash of cayenne 1/4 t salt, to taste green food coloring (not necessary) Directions Beat cheese with a mixer until smooth. Peel cucumber, remove seeds, finely […]
Buttermilk Pie
Yield: 1 9″ pie Time: 1.5 hours, plus more for crust unbelievable Ingredients 1 basic pie shell 6 eggs 3 cups sugar 1/2 cup flour 1 1/2 cups buttermilk 1 teaspoon salt One lemon, zested and juiced 1/2 vanilla bean, scraped 4 ounces melted butter Directions Preheat the oven to 350F. If making basic pie […]
Peach Habanero Salsa
Yield: 2 cups Time: 20 minutes Ingredients 3 large ripe peaches, peeled, pitted, skins removed, minced 1 habanero chile, seeded and finely minced 2 tablespoons finely minced red onion juice of 1 lime 1 tablespoon light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves salt, to taste Directions Gently mix together all ingredients […]
Spiced Souffle Crepe with Sauteed Apples
Yield: Serves 8 to 10 Time: Fantastic. I’ve done this cutting the apples into 1/8ths slices, and by cutting the apples into 1/4″ cubes. Spiraling the slices looks really nice. Don’t forget to remove vanilla pod before pouring into pan, and lastly, vanilla ice cream is excellent accompaniment. Tart apples are particularly abundant in the […]
Roasted Eggplant Three Ways
Yield: 6 servings Time: 40 minutes Eggplant, when good, is very very good. All three of these roasted eggplant variations are excellent. I especially like the eggplant salad with chickpeas and feta. Ingredients 3 medium eggplants (about 3 lbs total) 3 T extra virgin olive oil coarse salt, ground pepper with tomatoes and basil: 3 […]
Spaghetti Squash with Roasted Tomatoes Basil and Parmesan
Yield: 4 servings Time: Everyone liked this, excellent use of spaghetti squash. fry the tofu in a wok. Ingredients 2 cup roughly chopped tomatoes 4 tablespoons olive oil 2 cloves garlic, diced 3-pound spaghetti squash 1/4 cup shredded fresh basil leaves plus additional for garnish 1 tablespoon oregano, fresh if available 1/4 cup grated Parmesan […]
Date Walnut Bread
Yield: 1 8-1/2″ x 4-1/2″ x 2-1/2″ loaf or 3 mini loaves Time: Very good, well-balanced flavors. Ingredients 1 cup pitted dates, chopped 1 cup walnuts, coarsely chopped 1 1/2 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons vegetable shortening 3/4 cup boiling water 2 eggs 1/2 cup sugar 1/2 cup whole-wheat flour 1 cup […]
Lamberts Coffee-Rubbed Brisket
Yield: serves 8-10 Time: Chef Lou Lambert of Lamberts Downtown Barbecue in Austin, Texas, has adapted the recipe for his famous smoked, coffee-rubbed brisket for the home kitchen by roasting the brisket rather than smoking it. Easy to assemble and cook, this brisket packs amazing flavor and can be served warm or at room temperature. […]
Manouri, Eggplant, and Orzo Salad
Yield: Serves 6 to 8 Time: Ingredients Kosher salt 2 cups dried orzo 6 tablespoons extra-virgin olive oil, or as needed 3 cups 1/2-inch-diced eggplant (from a 1-pound eggplant) 1/4 cup canola oil 3 tablespoons flour Freshly ground black pepper 1 tablespoon, plus 1 teaspoon, fresh lemon juice, or as needed 1/4 cup Kalamata olives, […]
Fresh Mozzarella Tomato and Olive Pizza Pockets
Yield: 4 servings Time: 45 minutes Ingredients 4 ounces fresh mozzarella, shredded 3/4 cup cherry tomatoes, quartered 6 tablespoons chopped, pitted Kalamata olives 5 tablespoons grated Parmesan cheese 3 tablespoons chopped fresh basil 1 large garlic clove, minced 1/4 teaspoon salt Ground black pepper, to taste 1 pound refrigerated pizza dough Flour for rolling dough […]
Quick Tzatziki
Yield: Serves 6-8 Time: 20 minutes Allow about 15 minutes to let the yogurt strain. Ingredients 16 ounces plain yogurt (nonfat is fine; whole is better) 1 clove garlic Kosher salt to taste 1/2 English cucumber, halved and thinly sliced Lemon juice and/or zest to taste Directions Place the yogurt in a fine strainer over […]
Brown Sugar Paprika Rub (for Salmon)
Yum! Ingredients 1/2 cup brown sugar 1/4 cup smoked paprika 1 tablespoon kosher salt 1 teaspoon black pepper 1/2 teaspoon thyme Directions Combine all ingredients. Cover fish with rub and bake based on preference. Or use the Canadian method: 450F, 10 minutes for each inch of thickness. Store unused rub in fridge. Keeps for 60 […]
Apple Smothered Pork Chops
Yield: Serves 4 Time: Serve with rice, mashed potatoes or instant polenta and a side of Brussels sprouts or other green vegetable. If you roast the chops in a nice-looking pan, such as an oval gratin dish, you can serve from it, generating fewer dishes to clean. Ingredients 1 1/2 to 2 pounds center-cut boneless […]
Savory Pork with Apple and Sage Pies
Yield: 8 servings Time: 1 hour 50 minutes I had thought of this as a “pizza pocket” and it really is more of a meat pie pocket. Once I got around that, I was able to really enjoy it. The flavors in the pork mixture were really good. Didn’t have currents on hand so I […]
Risotto with Sugar Snap Peas and Prosciutto
Yield: 8 servings Time: 45 minutes I liked this a lot, but the proscuitto was somewhat muted and I would have preferred more of the salty ham taste. Maybe add more next time. Ingredients 5 cups chicken stock 5 cups water 4 tablespoons butter, divided 1/4 pound sliced prosciutto, cut in 1/4 -inch-wide strips 2/3 […]
Pan-Roasted Pork Chops with Cranberries and Red Swiss Chard
Yield: 4 servings Time: 50 minutes, 40 minutes active Very good. I like to serve this with grits. Ingredients For Swiss chard 1/3 cup minced shallots (2 medium) 1 tablespoon minced garlic 2 tablespoons unsalted butter 1 lb red Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately For […]
Mediterranean Chicken with Olives and Oregano
Yield: Serves 4 Time: 30 minutes A sort of Mediterranean skillet supper, this dish comes together very quickly. Serve with tzatziki, either purchased or homemade. If you are concerned about sodium, omit the olives and use less salt. Ingredients 2 to 4 teaspoons extra virgin olive oil 1 large onion, thinly sliced 1 1/2 pounds […]
Roasted Tomatillo Salsa
Yield: Makes about 2 cups Time: 1.5 hours (15 minutes active) This salsa comes together quickly (and can be made two days ahead). Ingredients 1 pound tomatillos (about 6 large), papery husks removed, rinsed 1/2 large onion, cut into thirds 2 serrano chiles, halved, seeded 1 tablespoon olive oil 1 teaspoon salt 1 cup (loosely […]
Peruvian Grilled Chicken
Yield: Makes 2 to 4 servings Time: 50 minutes (9 hours including marinating) Also known as Pollo a la Brasa, this is a universally liked dish, used breasts instead of whole chicken, lime accompaniment is key, try grilling lime quarters This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese […]
Shrimp and Grits with Red-Eye Gravy and Mushrooms
Yield: 6 servings Time: 2 hours Ingredients For the grits: 1 cup grits (uncooked) 4 cups water 1 cup milk or whipping cream 1/2 head garlic 1 cup grated parmesan cheese salt pepper For the red-eye gravy: 1/4 cup madeira wine (or sherry) 1/2 cup coffee (strong freshly brewed) 1/2 cup tomatoes (peeled seeded and […]