Chorizo Cheese Potato Wraps

Chorizo Cheese Potato Wraps
From Fresh with Anna Olson: Seasonally Inspired Recipes to Share with Family and Friends

Printable Recipe

Hands on time: 10-15 minutes
Oven time: 25 minutes

Makes 12-15
Serves 4 (or in my house …2)

Ingredients:
3 large russet potatoes
12 thin slices of cured chorizo sausage (already cooked), sliced across
1 cup old cheddar cheese, grated

Directions:
1. Preheat oven to 400°F/200°C and line a large rimmed baking sheet with parchment paper. You will need a second baking sheet the same size and another sheet of parchment as well.

2. Peel the potatoes and thinly slice them lengthwise into ¼” slices . The book suggests that each potato will turn out 24 slices, but I used my mandolin and made more. I can’t imagine using a knife to get them that thin.

3. Once the potatoes are sliced, line them up on a baking sheet (Anna brushes the parchment with vegetable oil, but I didn’t find it needed any). Place a thin slice of chorizo on the center of each potato. Sprinkle some grated cheese over top, keeping the edges of the potato clear. Top with another slice of potato.

4. Place a second sheet of parchment over the potatoes…don’t miss this step or they will stick to the bottom of the top pan. Place another baking pan over top and bake in the center of the oven for 15 minutes. Remove the top baking pan and parchment that is covering the potatoes and continue to bake for 8 minutes or until golden and crisp.

Serve them warm or at room temperature…and be prepared to make another batch!

Very Creamy Maccheroni & Cheese

Creamy Maccheroni & Cheese
From 250 True Italian Pasta Dishes

Printable Recipe

Hands on time: less than 5 minutes
Cooking time: as long as it takes to boil the pasta
Serves 4-6

Ingredients:
1lb/450g maccheroini or penne (actually anything small that will hold onto the creamy sauce)
½ cup fresh ricotta
½ cup mascarpone
¼ cup Gorgonzola dolce (which, since I couldn’t find, I used more grated Parmigiano-Reggiano)
¼ cup grated Parmigiano-Reggiano
1 tbsp salt
Freshly ground pepper

Directions:
1. Cook the pasta according to the package in salted boiling water.

2. In the meantime, combine the cheeses in a bowl and set aside for 15 minutes. (Ruth’s note: the book suggested using an electric mixer on low speed to beat until smooth, and I didn’t really read that step. It still was very creamy by adding some of the pasta cooking water and stirring with a wooden spoon.)

3. Once the pasta is cooked, drain well, reserving a cup of the pasta water.

4. Add the cooked pasta to the cheese mixture and toss to coat. This is when you might need some extra pasta water to get the consistency you like.

5. Transfer to a serving bowl, top with freshly ground black pepper and serve.

Banana Cupcakes with Peanut Butter Buttercream Icing

Banana Cupcakes with Peanut Butter Buttercream Icing
From The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own

Printable Recipe

Prep time: 15 minutes
Chill time: at least 1 hour, up to 2 days in the fridge, up to 1 month well wrapped in the freezer Counter time before slicing : 5 minutes
Bake time: 20-30 minutes, depending on your oven
Cooling time: as long as you can hold out

Makes 30 cookies

Ingredients:
Cupcakes:
¾ cup sugar
1/3 cup plus 2 tbsp grapeseed oil
¾ cup mashed ripe bananas (about 1 ½ medium bananas, mashed with a fork)
1 large egg
1 large egg yolk
1/3 cup plus 2 tbsp buttermilk
¾ tsp pure vanilla extract
1 cup plus 2 tbsp unbleached all purpose flour
¾ tsp baking soda
½ tsp kosher salt

Buttercream
2 large egg whites ( ¼ cup)
¼ cup sugar
8 tbsp (1 stick) unsalted butter, cut into small pieces at room temperature
¼ cup creamy peanut butter
¼ tsp pure vanilla extract
¼ tsp kosher salt

Directions:
1. Preheat oven to 350°F/175°C and line a standard 12 cup muffin tin with paper liners.

2. In a medium bowl, whisk together the sugar and oil. Whisk in the banana, egg, egg yolk, buttermilk and vanilla.

3. In another bowl, sift together the flour, baking soda and salt. Using a whisk, mix the flour mixture into the banana mixture until just combined.

4. Divide the batter evenly among the muffin cups, filling them three-quarters full.

5. Bake, rotating the tin halfway through the, until a cake tester inserted in the center of a cupcake comes out clean (about 20 minutes).

6. Invert the cupcakes onto a wire rack, turn them top side up and let them cool completely before icing them.

Buttercream:
1. Fill a medium saucepan with 2” of water and bring to a simmer.

2. In the bowl of an electric mixer, whisk together the egg whites and sugar. Set the bowl on top of the saucepan, and whisking constantly, heat the egg mixture until it is warm to the touch (about 3 minutes).

3. Transfer the bowl to the mixer fitted with the whisk attachment and whisk on medium speed until the whites become translucent and shiny and form soft peaks (about 5 minutes more).

4. With the machine running, ad the butter, one piece at a time and mix until combined. Increase the speed to medium high and add the peanut butter, vanilla and salt. Scraping down the sides of the bowl as necessary, beat until the Buttercream becomes shiny and creamy (about 10 minutes).

Note: The buttercream can be refrigerated for 1 week or frozen for up to 1 month. Before using, bring to room temperature and beat for a few minutes until smooth.

5. Spread the buttercream over the tops of the cupcakes, swirling decoratively.

The cupcakes can be kept in an airtight container in the fridge for up to 3 days.

I personally love my buttercream icing hard, so my preference is to eat them from the fridge…what about you?

Pecan Shortbread Cookies

Pecan Shortbread Cookies Cookies
From The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own

Printable Recipe

Prep time: 15 minutes
Chill time: at least 1 hour, up to 2 days in the fridge, up to 1 month well wrapped in the freezer Counter time before slicing : 5 minutes
Bake time: 20-30 minutes, depending on your oven
Cooling time: as long as you can hold out

Makes 30 cookies

Ingredients:
¾ cup pecans, roughly chopped
10 tbsp (1¼ sticks) unsalted butter, at room temperature
½ cup confectioners/icing sugar
½ vanilla bean, split length-wise, seeds scraped out, bean & seeds reserved
½ tsp vanilla extract
½ tsp kosher salt
1½ cups all purpose flour, plus more for rolling
1 large egg yolk, lightly beaten
3 tbsp Demerara sugar

Directions:
1. Preheat oven to 350°F/175°C and line cookie sheets with parchment paper. Spread pecan pieces and bake until fragrant and toasted, about 5 minutes. Let them cool completely on the baking sheet placed on a wire rack.

2. In the bowl of an electric mixer fitted with the paddle attachment, beet the butter, confectioners sugar, vanilla bean and seeds, vanilla extract and salt on medium speed until no visible chunks of butter remain, about 3 minutes.

3. With the mixer on low speed, add the flour in three additions, mixing each well before adding the next. Stir in the pecans.

4. Turn out the dough onto a lightly floured work surface. Remove the vanilla bean and recycle it for another use (see note at bottom). Roll the dough into a log about 1½” in diameter. Wrap it in parchment paper, making sure to cover the ends completely (Ruth’s note: Since I’m not so great at twisting the ends to make sure they hold, I wrapped the parchment roll in some plastic wrap). Refrigerate until firm, at least 1 hour or overnight (can be left in the fridge for 2-3 days and up to 1month in the freezer..just remember to thaw completely before baking)

5. Preheat oven to 350°F/175°C and let the dough stand at room temperature until it is softe enough to slice (about 5 minutes).

6. Brush the dough with the egg yolk and roll in the Demerara sugar to coat it evenly. Slice into ½” thick rounds. Place the rounds about 1” apart on a parchment lined baking sheet.

7. Bake, rotating the sheet halfway through, until the cookies are lightly golden and fragrant (20-30 minutes, depending on your oven). Transfer the cookies to a wire rack to cool completely.

Cookies can be kept in an airtight container at room temperature for up to one week. Note…they didn’t last a day here!

*Vanilla Bean Recycling:

• Rinse the used bean well under cold water, washing off any stray batter or dough.
  
• Let it dry and harden, uncovered at room temperature, before wrapping and storing at cool room temperature.
  
• Rehydrate when used for poaching or roasting fruit or when making a fruit soup, syrup or sauce.
  
• You can also use recycled beans to make a fragrant vanilla flavored sugar to use for baking – Add 1-2 beans to a canister of granulated sugar and let it sit for at least 3 days. Once the sugar is flavored you can leave the beans in or take them out.

Roasted Winter Squash Puree

Winter Squash Puree
(not the prettiest photo, but very tasty side)

From The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life

Printable Recipe

Prep time: 5 minutes
Roasting time: 1-1¼ hours
Serves 6-8

Ingredients:
2lb/1kg Winter squash (butternut, acorn, Hubbard, Kabocha…)
¼ cup vegetable oil (I used olive oil)
Kosher or sea salt
¼ - ½ cup heavy cream, or as needed for taste and texture
2 tbsp unsalted butter
freshly ground white pepper

Directions:
1. Preheat the oven to 400°F/200°C and line a rimmed baking sheet with foil for easy clean up.

2. Cut the squash in half, lengthwise and remove seeds and strings. Brush the insides with oil and sprinkle with salt. Place cut side down on the prepared baking sheet and roast for 1-1¼ hours or until they are tender when pierced with the tip of a paring knife.

3. Remove from the oven, and let sit at room temperature until the squash is cool enough to handle.

4. Scoop out the tender flesh from each with a spoon and transfer to a food processor. Pulse and begin to add the cream and process until the mixture is very smooth and about as thick as mashed potatoes. Ruth’s note: my buttercup squash was soft enough to just mash with a fork and add the cream in the serving bowl.

5. Stir in butter & pepper, taste for seasonings and serve hot.

Pecan Brussels Sprouts

Pecan Brussels Sprouts
From The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life

Printable Recipe

Prep time: 5 minutes
Roasting time: 20-30 minutes
Serves 4-6

Ingredients:
2lb/1kg Brussels Sprouts, yellowed leaves & stem ends removed
¼ cup pecans, chopped
1-2 tbsp vegetable oil (I used olive oil)
Kosher or sea salt & freshly ground black pepper
1 tbsp unsalted butter

Directions:
1. Preheat the oven to 350°F/175°C and place an ovenproof casserole dish in the oven to heat up. Ruth’s note: The dish should be large enough to hold all the Brussels Sprouts about 2” deep. You want enough surface for the leaves to brown.

2. Quarter the Brussels sprouts and add them to the hot casserole dish along with the pecans, oil, salt and pepper. Toss well and bake for 20-30 minutes or until the Brussels Sprouts are tender and lightly browned.

3. Remove from the oven, toss with butter and serve hot.

Whole Grain Rye Bread

Whole Grain Rye Bread
from Healthy Bread in Five Minutes a Day

Printable Recipe

Hands-on time: 5-10 minutes

Rest time: 2 hours on the counter in a lidded but not air tight container
The dough can be used immediately after the first rising or up to seven days refrigerated. According to the authors, the flavor will be better if you wait for at least 24 hours of refrigeration before baking.

Shaping and second rising: 90 minutes, if the dough has been refrigerated, or 40 minutes if fresh.

Baking time: 30-35 minutes

Makes 2 large loaves

Ingredients:
2 ½ cups whole wheat flour
2 ¾ cups rye flour
2 ½ cups unbleached all-purpose flour
1½ tablespoons granulated yeast, or 2 packets
1 tablespoon kosher salt (increase or decrease to taste)
1 ½ tbsp caraway seeds plus some for sprinkling on top crust
¼ cup vital wheat gluten
4 cups lukewarm water

Directions:
Mixing and storing the dough:
1. Whisk together the flours, yeast, salt, caraway and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.

2. Add the water and mix without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you're not using a machine. (Ruth’s note: it really takes no effort to use a spoon in the storage bowl, so no need for extra cleaning)

3. Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 7 days. The flavor will be better if you wait for at least 24 hours of refrigeration before baking.

Baking:
5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

6. Elongate the ball into a narrow oval. Allow the loaf to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or line with parchment paper for 90 minutes (40 minutes if using fresh unrefrigerated dough).

7. Thirty minutes before baking time, preheat the oven to 450°F/220°C, with a baking/pizza stone on a rack in the center of the oven. Place an empty metal broiler pan or cake tin on any other rack that won’t interfere with the rising bread.

8. Just before baking, use a pastry brush to brush the loaf's top crust with water, and then sprinkle with additional caraway seeds. Slash the loaf with ¼” deep parallel cuts, using a serrated bread knife.

9. Slide the loaf directly onto the hot stone, or place the silicone mat or parchment paper onto the preheated cookie sheet if you don’t have a pizza stone. Pour 1 cup of hot tap water into the broiler pan and quickly close the oven door. Bake for 30-35 minutes or until richly browned and firm. If you used parchment paper, a silicone mat or a cookie sheet under the loaf, carefully remove it two-thirds of the way through the baking and bake the loaf directly on the stone or oven rack for the last third. Smaller or larger loaves will require adjustments in resting and baking times.

10. Remove the bread from the oven and allow it to cool on a rack before slicing and eating.

Chocolate Espresso Whole Wheat Bread

Healthy Chocolate Espresso Whole Wheat Bread

from Healthy Bread in Five Minutes a Day

Printable Recipe

Hands-on time: 10 minutes

Rest time: minimum…2 hours on the counter in a lidded but not air tight container plus at least 2 hours and up to five days refrigerated or up to two weeks in an airtight container in the freezer.

Shaping and second rising: 1 hour 45 minutes

Baking time: 45-50 minutes

Makes 2 large loaves

Ingredients:
2 cups whole wheat flour
4 cups unbleached all-purpose flour
1 cup cocoa powder
1½ tablespoons granulated yeast, or 2 packets
1 tablespoon kosher salt (increase or decrease to taste)
¼ cup vital wheat gluten
1 cup lukewarm brewed espresso or strong coffee
1¼ cups lukewarm water
4 large eggs
½ cup neutral-flavored oil
¾ cup honey
6 ounces bittersweet chocolate, finely chopped
Egg wash (1 egg beaten with 1 tablespoon water) for brushing on top crust
Raw sugar for sprinkling on top

Directions:
Mixing and storing the dough:
1. Whisk together the flours, cocoa powder, yeast, salt, and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.

2. Combine the liquid ingredients and the chopped chocolate and mix with the dry ingredients without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you're not using a machine.

3. The dough will be loose, but it will firm up when chilled. Don't try to use it without chilling at least 2 hours.

4. Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.

5. Refrigerate it in a lidded (not airtight) container and use over the next 5 days. Beyond that, the dough stores well in the freezer for up to 2 weeks in an airtight container. Freeze it in 2-pound portions. When using frozen dough, thaw it in the refrigerator for 24 hours before use, then allow the usual rest/rise time.

Baking:
6. On baking day, grease an 8½× 4½-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

7. Elongate the ball into an oval and place it into the loaf pan; your goal is to fill the pan about three-quarters full. Cover loosely with plastic wrap and allow to rest and rise for 1 hour 45 minutes.

8. Thirty minutes before baking time, preheat the oven to 350°F/175°C, with a rack placed in the center of the oven. If you're not using a stone in the oven, a 5-minute preheat is adequate. Steam is not needed.

9. Just before baking, Use a pastry brush to brush the loaf's top crust with egg wash, and then sprinkle with the raw sugar.

10. Bake near the center of the oven for approximately 45 to 50 minutes, until firm.

11. Remove the bread from the pan and allow it to cool on a rack before slicing and eating.


I loved it slathered with cream cheese or nutella.

VARIATION: Cupcakes
1. On baking day, grease a muffin tin. Dust the surface of the refrigerated dough with flour and cut off a 1½-pound (small cantaloupe-size) piece. Dust the piece with more flour and quickly shape it into a smooth ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

2. To form the cupcakes, divide the ball into 12 roughly equal portions (each about the size of a golf ball). Shape each one into a smooth ball as you did above. Place the buns in the prepared muffin tins. Allow to rest, loosely covered with plastic wrap, for 40 minutes.

3. Thirty minutes before baking time, preheat the oven to 350°F, with a rack placed in the middle of the oven. If you're not using a stone in the oven, a 5-minute preheat is adequate.

4. Just before baking, use a pastry brush to paint the top crust with egg wash, and then sprinkle with the raw sugar. Bake for about 20 minutes, until the cupcakes are richly browned and firm.

5. Remove the cupcakes from the tin and allow to cool on a rack before eating.

Crispy Cutlets with Caraway Sour Cream Sauce

Crisp Cutlets with Caraway Sour Cream Sauce
From Martha Stewart's Dinner at Home

Printable Recipe

Prep time: 15 minutes
Sauté time: 8-10 minutes
Serves 4

Ingredients
Sauce:
½ cup sour cream (plain yoghurt would work too)
½ tsp caraway seeds, crushed with the side of large knife (Ruth’s note: it’s more that you’re just bruising the seeds to release more flavor)
½ tsp spicy brown mustard
Coarse salt & freshly ground black pepper
Cutlets:
3 large eggs, beaten
1 cup all purpose flour
3 cups panko (Japanese) breadcrumbs
8 cutlets (about 1lb/450g) (Ruth’s note: the recipe calls for pork cutlets, which are delicious, but boneless chicken breasts, butterflied and pounded to ¼” thickness would be lovely)
1 cup safflower or canola oil (any neutral tasting oil) (Ruth’s note: I used a little at a time –just enough to brown the cutlets)

Directions:
1. Mix all the sauce ingredients in a small bowl and set aside until serving.

2. Breading the cutlets:
Whisk eggs in a shallow dish or wide bowl. Season the flour with a little salt and pepper and spread on a plate. Place the panko crumbs in a resealable plastic bag and crush slightly with a rolling pin. Place on another plate (Ruth’s note: you could also put the flour in a zip lock baggie, I find it easier for clean up. I left my panko crumbs coarse and only added them to the plate as I needed them. It keeps me from throwing out too much left over panko. )

Season both sides of the cutlets with some salt and pepper. Dredge in flour, coating both sides. Dip in eggs, letting excess drip back into the dish. Place on the panko crumbs, pressing crumbs into the meat to coat entirely. I flip them over and do both sides.

3. Heat the oil in a large sauté pan over medium heat until hot but not smoking. Work in two batches, cooking until golden brown and crisp on the bottom. Flip and repeat the process – about 2 minutes per side.

4. Transfer to paper towels and blot dry before placing on a platter.

Serve with the Caraway Sour Cream Sauce on the side. Martha’s team served this with a side of pasta with Sautéed Brussels Sprouts and it was fabulous.

Farfalle with Sauteed Brussels Sprout Leaves

Farfalle with Sautéed Brussels Sprouts Leaves
From Martha Stewart's Dinner at Home

Printable Recipe

Prep time: 15 minutes (it does take a bit of time to separate the leaves)
Sauté time: 5 minutes
Serves 4

Ingredients:
1 lb/450g Brussels sprouts
Coarse salt and freshly ground black pepper
8oz/225g farfalle (Martha Stewart’s team uses egg noodles of any kind, farfalle is my favorite – next time I’ll be trying multigrain or whole wheat pasta)
2 tbsp extra virgin olive oil, plus more for drizzling at serving time
1 garlic clove, minced
4 tbsp unsalted butter, cut into pieces
2 tbsp capers, rinsed and drained
¼ cup fresh Italian/flat leaf parsley, coarsely chopped
Zest of 1 lemon, finely grated (2 tbsp) plus 1 tbsp lemon juice

Directions:
1. Cut Brussels sprouts in half length-wise from top through stem. Trim away the cor and pull the leaves apart.

2. Bring a large pot of water to a boil. Add salt and pasta according to directions (anywhere from 5-10 minutes). Reserve 1/3 cup of cooking water. Drain pasta and drizzle with olive oil.

3. In the meantime, heat 2 tbsp olive oil in a large sauté pan over medium heat. Cook garlic until softened, stirring constantly (about 2 minutes). Add the Brussels Sprouts, tossing to coat. (Ruth’s note: I actually sautéed Brussels Sprouts and garlic together for 2 minutes and then added the reserved cooking water). Cook over medium heat until the leaves are tender (about 5 minutes) stirring occasionally.

4. Add the drained pasta and butter and continue to cook, tossing until the pasta is warmed through and the butter has completely melted (Ruth’s note: it will form a silky lovely sauce.)

5. Transfer to a serving bowl and add the capers, parsley and lemon zest & juice. Taste for seasoning, and add salt and pepper to your taste.

Martha’s team served this as a side for Crisp Pork Cutlets and it was fabulous. That said, it would also make a great main course with a simple salad.

Grilled Thai Beef Salad

Grilled Thai Beef Salad
From Basic Thai Cooking

Printable Recipe

Prep Time: 10 minutes -mostly to preheat the grill
Cook Time: 8 minutes
Rest Time: 10 minutes

Serves 4

Ingredients:
1 lb/450g rib eye or strip loin steak (depending on the eaters and what else you’re serving, I suggest 1-2 steaks)
1 ½ tbsp oyster sauce
1English cucumber, thinly sliced
½ cup fresh cilantro leaves
½ cup fresh mint leaves
1 large chili pepper, seeded and finely sliced
2 shallots, preferably Asian, finely sliced
Dressing:
3 tbsp brown sugar
¼ cup lime juice
¼ cup Thai fish sauce
Garnish:
¼ cup unsalted roasted peanuts, roughly chopped

Directions:
1. Rub the beef with the oyster sauce. Grill for 3 minutes per side or until medium rare. Remove from the pan and allow to rest for 10 minutes before thinly slicing across the grain.

2. Transfer the meat to a serving bowl and add the cucumber, cilantro, mint, chili and shallots.

3. In a small bowl, mix together the sugar, lime juice and fish sauce until the sugar dissolves. Drizzle the dressing over the beef dish and gently toss.

Garnish with chopped peanuts

Fancy Thai Fried Rice with Shrimp

Fancy Thai Fried Rice with Shrimp
From Basic Thai Cooking

Printable Recipe

Prep Time: 15 minutes -plus 20 minutes to steam the rice much earlier in the day or, even better, the day before) This is a great dish for using left over steamed rice.
Cook Time: 10 minutes

Serves 4-6

Ingredients:
3 tbsp vegetable oil
3 tbsp fresh ginger root, chopped
3 cloves garlic, chopped
2 shallots (preferably Asian), chopped
Options: chicken fillets, beef slices, shrimp, tofu….list is endless and simply up to your imagination, but Jody uses 10oz/280g each shrimp, firm white fish like cod or monkfish, and calamari cut into thin strips
1 ½ tbsp brown sugar
3 tbsp Thai fish sauce
4 cups cooked Jasmine rice
1 tomato, chopped
4 Spring/green onions/scallions, sliced
3 oz/100g bean sprouts
3 tbsp fresh cilantro leaves, chopped
3 tbsp fresh Thai basil (if you can find it), chopped (Note: another alternative is fresh mint or regular basil)
1 long red chili pepper, seeded and thinly sliced
Soy sauce, to serve

Directions:
1. Heat the oil in a large non stick skillet or wok over medium high heat. Stir fry the ginger, garlic and shallots for 2 minutes. Add the chicken, fish, tofu or beef, or any other option you choose and stir fry 2-3 minutes longer. .

2. Add the rice, tomato and green onions and stir fry another 2 minutes. Add the bean sprouts, cilantro, Thai basil and chill and toss for 1 minute.

Serve immediately with soy sauce

Pasta e Ricotta

Pasta e Ricotta
From The Southern Italian Table: Authentic Tastes from Traditional Kitchens

Printable Recipe

Hands on time: 5 minutes
Cooking time: 10-15 minutes (mostly boiling the water)

Serves 1

Ingredients:
2-3 oz/56-85g spaghetti or any other pasta (I used bucatini)
¼ cup ricotta
1-2 heaping tbsp grated pecorino or Parmigiano cheese
Salt & freshly ground black pepper
Fresh basil or parsley, finely chopped (optional)

Directions:
1. Boil pasta in lots of salted water until al dente. Timing will depend on the type of pasta used.

2. Meanwhile, spoon ricotta into a pasta bowl and blend in the grated cheese.

3. Just before draining cooked pasta, scoop 2-3 tbsp cooking water and blend into the ricotta mixture.

4. Drain the pasta well and toss into the ricotta mixture. Season with salt & pepper and fresh herbs.

Eat immediately…it does get cold quickly.

Thai Cashew Chicken

Thai Cashew Chicken
From Basic Thai Cooking

Enjoy it with Thai jasmine-scented rice

Printable Recipe

Prep Time: 15 minutes
Marinade time: 15-30 minutes
Cook Time: 10 minutes
Serves 4-6

Ingredients

3 tbsp vegetable oil
2 shallots (preferably Asian), finely sliced
2 tbsp fresh galangal, finely sliced (fresh ginger works as an alternative)
1 lb/450g boneless chicken, cut into bite-size pieces or thin strips
2-3 dried chilies, left whole
1 red bell pepper, seeded and thinly sliced
4 Spring/green onions/scallions, cut into 2” lengths
6 tbsp soy sauce
3 tbsp brown sugar
3 tbsp Thai fish sauce
½ - ¾ cup cashews, dry roasted, unsalted
*Options: mushrooms, red onion wedges, baby bok choy
Garnish:
Fresh cilantro leaves, chopped

Directions:
1. Marinate the chicken with 3 tbsp soy sauce, 1 ½ tbsp brown sugar and 1 ½ tbsp Thai fish sauce for 15-30 minutes.

2. Heat the oil in a large non stick skillet or wok over medium high heat. Add the shallots and galangal (or fresh ginger root) and stir fry until lightly browned. And the chicken and stir fry 4 minutes or until cooked through and well browned. Add the chilies, bell pepper and scallions and stir fry for another 3 minutes or so. *This is when you could add any additional vegetables.

3. Add the rest of the soy sauce, sugar, fish sauce and cashews to the pan and stir fry for 1-2 minutes to blend the flavors.

Garnish with fresh cilantro leaves and serve with steamed Jasmine rice.

Seriously Montreal Style Bagels

Seriously Montreal-style Bagels
From The New best of BetterBaking.com

Printable Recipe

Total bagel making time: 90 minutes or so
Prep time: 10 minutes
Kneading time: 10-12 minutes
Rest time: 10 minutes
Shaping time: 5-10 minutes
Rest time: 15 minutes
Boiling time: 10 minutes
Baking time: 20-25 minutes

Makes: 12-14 bagels

Ingredients:
1½ cups warm water
2¼ tsp instant yeast
4 tbsp white sugar
1 ¼ tsp salt
1 tbsp honey
2 tbsp beaten egg
3 tbsp vegetable oil
1 tsp malt powder or firmly packed brown sugar (I used the malt powder)
6-7 cups bread flour

¼ cup honey
1½ cups sesame seeds or poppy seeds (or half of each) for sprinkling

Directions:

1. Line a large baking sheet with parchment paper (for resting raw bagels). Stack 2 large baking sheets together and line the top one with parchment paper (for baking) and set aside.

2. Hand whisk the warm water and yeast in the bowl of an electric mixer and let it stand for 2-3 minutes to dissolve the yeast. Stir in the white sugar, salt, honey, egg, oil, malt powder and 6 cups of flour. Mix to make a soft mass. Knead with the dough hook on the lowest speed of the mixer for 10-12 minutes, gradually adding more flour as required to form a very stiff, smooth dough. Cover the dough with plastic wrap and let it rise for 10 minutes.

Note: my daughter doesn’t have a stand mixer with a dough hook so we started with her food processor and dough blade. That worked okay for the first mixing, but was too much work for the kneading, which we had to do by hand. They still turned out amazing, just required more elbow grease. The only reason I mentioned this is so that even those who don’t have stand mixers can enjoy Montreal style bagels.

3. Turn the dough out onto a lightly floured surface and divide it into
12-14 portions. Roll each portion into a 10 inch rope. Make each rope into a ring and gently rock back and forth on the counter to seal the ends. Place the rings onto the single baking sheet and let them rest for 12-15 minutes or until slightly puffy.

Naked bagels resting

4. Preheat the oven to 450°F/220°C (Ruth’s note: my daughter and I placed a pizza stone on the bottom shelf to increase the heat and do the final 5 minutes of baking).

5. Fill a large soup pot or Dutch oven ¾ full with water. Add the ¼ cup of honey and bring to a boil. Lower the heat to a good simmer and add the bagels a few at a time (you really don’t want to crowd them). Boil for 1 ½ -2 minutes, turning them over at midpoint. Using a slotted skimmer, transfer the bagels to the single parchment lined baking sheet to drain.

6. Put the sesame (or poppy) seeds in a shallow but wide bowl (or platter with raised sides – or the seeds will end up all over the place). Dip each bagel in the bowl to coat all sides with the seeds and then transfer them to the parchment lined, double stacked baking sheets.

Dressed in sesame seeds and waiting for the oven

Dressed in poppy seeds (My Honey said I got carried away with the seeds, so many fell off when we ate them)

7. Place them in the oven and immediately lower the temperature to 425°F/218°C and bake for 15-20 minutes or until lightly browned. Turn the bagels over and bake for 3-5 minutes longer (this is when my daughter and I placed them on the pizza stone) or until they are well browned on both sides.

8. Transfer to a wire rack and let them cool for 15 minutes before serving….which was the hardest part in our house.

The results had us, especially the ex-Montrealers in the group, moaning with delight. Serious thumbs up for authenticity.

Argentinian Style Meatloaf with Chimichurri Sauce

Argentinian Style Meatloaf with Chimichurri Sauce
From LCBO's Food & Drink Magazine, Winter 2009 issue
Note: the amount of chili powder you add will be determined how spicy you like your food. As is, it's quite mild. I actually doubled the amount of chili powder for our tastes.

Printable Recipe

Hands-on time: 10 minutes
Baking time: 55 minutes or so
Resting time: 10 minutes to reabsorb the juices

Serves 4

Ingredients:
2 tbsp olive oil
1 onion finely chopped
1 bunch spinach, stemmed, washed and coarsely chopped or 1 package frozen spinach, thawed in the microwave or in a little boiling water
2lb/1kg ground beef
2/3 cup bread crumbs (I used Panko, the magazine suggested fresh)
1 beaten egg
1 tbsp coarse sea salt
1 tsp chili powder
Freshly ground pepper
Chimichurri Sauce:
3 cups Italian/flat leaf parsley leaves
1 large shallot, finely chopped
1 large clove garlic, finely chopped
1/3 cup good olive oil
2 tbsp red wine vinegar
½ - 1 tsp dried oregano (I prefer the Greek variety)
Pinch of chili powder
Sea salt & freshly ground black pepper to taste

Directions:
1. Preheat the oven to 350°F/170°C.

2. Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened (5 minutes or so). Increase the heat and add the spinach…if you are using frozen, drain the thawed spinach, firmly pressing out any extra liquid. Continue cooking until the spinach is wilted (only applies if using fresh) or heated through. Make sure all the liquid has evaporated. Set aside to cool.

3. In a large bowl, mix the ground beef, bread crumbs and cooled spinach mixture. In a separate bowl, whisk the egg with salt, chili powder and pepper. Add to the meat mixture and combine well. Place it in a loaf pan, mounding it higher in the center.

4. Bake for about 55 minutes or until a meat thermometer reads 170°F/77°C. Remove from the oven and set aside to rest for 10 minutes.

5. Meanwhile, to make the Chimichurri sauce, drop the peeled shallot and garlic down the feeding tube of your food processor with the motor running. Then add the parsley leaves to the bowl and process until the parsley is finely chopped. Add the remaining ingredients, pulse a few times to combine and taste for seasoning. Transfer the sauce to a small bowl to be served with the meatloaf.

I love to serve this with Roasted Butternut Squash. The sweetness of the squash is perfect with the spiciness of the meatloaf.

Sicilian Pasta & Lentils

Sicilian Pasta & Lentils
From The Southern Italian Table: Authentic Tastes from Traditional Kitchens

Printable Recipe

Hands on time: 15 minutes
Cooking time: 40-45 minutes

Serves 6-8

Ingredients:
3 qt/litres water
1 medium onion, finely minced (about 1 cup)
2 outside celery ribs, finely minced (I didn’t have celery, so I used fennel root)
2 ½ tsp salt
1 lb/450g lentils (the book suggests small European brown lentils, but I used Du Puy - green lentils), rinsed & drained
¼ cup extra virgin olive oil
2 tbsp pancetta, finely minced
1 small carrot, finely minced (about ½ cup)
1 large garlic clove, minced
½ fresh flat leaf/Italian parsley, finely shredded
1 ½ cups tomato puree or 1(14oz/396g) crushed plum tomatoes
1 tbsp tomato paste
¼ tsp freshly ground black pepper or red chili pepper flakes or more to taste
8oz/225g broken spaghetti or any small tubular pasta
Extra virgin olive oil for drizzling (Ruth’s note: I garnished with chopped parsley…as much as I adore lentils, I like a little color in my dish)

Directions:
1. In a large Dutch oven (at least 4qt/4liter capacity) over high heat, bring the water to a rolling boil with half the minced onion and celery (or fennel root) plus 2 tsp salt. Ruth’s note: for easy prep I use my food processor for mincing the vegetables separately, since the garlic and carrots are added later. Let the water boil for a minute or two. Add the lentils and gently boil for about 20 minutes or until they are almost, but not completely tender.

2. Meanwhile combine the olive oil and pancetta in an 8-9” skillet on medium heat. When the pancetta starts to sizzle add the remaining onion, celery/fennel root, carrot, garlic and parsley. Cook until the vegetables are tender, stirring often (about 8 minutes). Add the tomatoes and tomato paste, black pepper or red pepper flakes, and, if needed the last of the salt. Simmer gently for 10 minutes, stirring often.

3. When the lentils are tender pour the tomato sauce into the Dutch Oven, stir well and reduce heat to simmer the sauce and lentils together for about 10 minutes.

4. Add the pasta to the soup (Dutch oven), increase the heat so the mixture boils and continue boiling until the pasta is done to taste, stirring frequently so the pasta doesn’t stick to the bottom of the pot. The soup can be soupy or dry – personal preference. Add more water if you find it necessary, a little at a time so the soup continues to boil and cook the pasta to your taste.

5. Remove from heat and let stand for 5 minutes before serving.

Serve with good quality olive oil. I like to garnish with parsley to add a little color. A variation suggested in the book is to stir in blanched and chopped Swiss chard, spinach or other greens at the very end (I think beet greens would add a lovely flavor).

Scottish Roasted Salmon

Scottish Roasted Salmon
From A Year in Lucy's Kitchen: Seasonal Recipes and Memorable Meals

Printable Recipe

Prep time: 5 minutes
Roasting time: 12-15 minutes

Serves 4

Ingredients:
4 salmon fillets (about 8oz/250g each)
3 tbsp Dijon mustard
2 tbsp olive oil
1 tbsp soy sauce
1 tbsp fresh rosemary, chopped
1 tbsp fresh garlic, chopped or minced
2 tsp grated lemon zest
1 tsp cracked fennel seeds (I use whole seeds, whizzed in my coffee grinder for a few seconds – bashing them with a meat tenderizer or rolling pin works too)
Salt & freshly ground pepper to taste
2 tbsp fresh Italian/flat leaf parsley, chopped

Directions:
1. Preheat the oven to 450°F/220°C and line a rimmed baking sheet with foil for easy clean up.

2. Place the salmon fillets (rinsed and patted dry), skin side down on the prepared baking sheet.

3. Combine the mustard, oil, soy sauce, rosemary, garlic, lemon zest and fennel seeds in a small bowl. Brush mixture over the salmon. Season with salt and pepper.

4. Roast for 12-15 minutes or until salmon is slightly undercooked in the center. (You could use a thermometer - 137°F/58°C, or pierce the fish at its thickest point with the tip of a knife. It should feel warm…not hot or cold. Third option is to use a fork near the centre and flake it open. It should look slightly opaque and starting to turn a lighter shade of pink.)

Sprinkle with parsley and serve. A bitter green salad and some roasted smashed new potatoes are some of my favorite sides.

Cherry Chocolate Chip Cookies

Cherry Chocolate Chip Cookies
From The Everything Cookies and Brownies Cookbook

Printable Recipe

Prep time: 10 minutes
Bake time: 10-12 minutes
Cooling time: as long as you can hold out

Makes 44-48 cookies

Ingredients:
1/3 cup peanut oil (I used almond oil, simply because that was in the cupboard and peanut oil was not)
1/3 cup unsalted butter, at room temperature
½ cup sugar
½ cup light brown sugar
1 large egg, at room temperature
1 tsp almond extract
2 tsp vanilla extract
2 cups all purpose flour
½ tsp baking soda
½ tsp salt
½ cup chopped almonds
1 ½ cups chocolate chips
½ cup dried cherries

Directions:
1. Preheat oven* to 375°F/190°C Line cookie sheets with parchment paper.

2. Cream together oil, butter, egg, sugars, almond & vanilla extracts.

3. In a separate bowl stir the flour, baking soda and salt together. Beat into butter mixture

4. Fold in the nuts, chocolate chips and cherries.

5. Drop by rounded teaspoons (I used my small ice cream scoop that is actually larger than a teaspoon…just baked them 2 minutes longer) onto the parchment lined baking sheets. Bake 10-12 minutes.

6. Allow to cool a few minutes in the pan before removing to the wire racks. Then let’s see how long your family will hold out.

Steamed Mussels in White Wine & Fennel Sauce

Steamed Mussels in White Wine & Fennel

Inspired by Chef Calvin Burt at Shipwright’s Café in PEI, and Chef Michael Smith’s "non-recipe in The Best of Chef at Home and The Provencal Cookbook.

Printable Recipe

Prep time: 15 minutes
Cooking time: 15 minutes

Serves 2-4

Ingredients:
2 lb/1.5 kg mussels (PEI or NS are my favorites)
1 ½ tbsp butter
1 tsp fennel seeds, cracked
3 large shallots, finely chopped
2 cloves garlic, finely chopped
½ cup fennel root, chopped
1/3 cup fresh Italian/flat leaf parsley, chopped
1 cup white wine
1 tbsp Dijon mustard
Fresh pepper to taste

Directions:
1. Clean the mussels under cold running water, discarding any that do not close when tapped. Pull off any beards.

2. In a Dutch oven, heat the butter over medium heat and add the chopped shallots, garlic and fennel root and seeds. Sauté until the vegetables start to soften, but never browning (about 5 minutes). Add the white wine and mustard and bring to a simmer.

3. Add the mussels, toss about and cover the pot. Cook until mussels open (about 7-10 minutes depending on their size).

3. Transfer to a large serving bowl, discarding any unopened mussels and sprinkle with the parsley.

Some serve it over couscous, rice or pasta, but I like them straight…with a spoon or some crusty bread to sop up all that awesome broth.