Lentils Stewed in Tomatoes and Red Wine

Ingredients

• 4 slices of bacon, cut into small cubes (for vegetarian version, replace with 2 Tbsp butter)
• 2 large celery sticks, thinly sliced
• 1 medium onion, chopped finely (3/4 cup chopped)
• 3 cloves garlic, minced
• 2 Tbsp olive oil
• 4 large carrots, chopped small
• 2 cups green French Puy lentils (dry lentils, not canned)
• 1 1/2 cup red wine
• 1 Tbsp dijon mustard
• 1 Tbsp cane sugar (or maple syrup)
• 1 can (28 oz.) crushed tomatoes (or 3 cups fresh or frozen chopped tomatoes)
• 4 to 5 cups vegetable or chicken broth (or water)
• 1 cup chopped flat-leaf parsley
• Salt and pepper to taste

Directions

1. In a large heavy-bottomed pot or Dutch oven, place the olive oil and chopped onions, cooking on medium heat until the onions have softened. Add the bacon to the onions and cook a few more moments, until the bacon starts to sizzle. Add the celery and garlic and cook for another 4 to 5 minutes until everything is just starting to get golden and fragrant.
2. Rinse the lentils, drain, and add them into the pot along with all the remaining ingredients including: chopped carrot, red wine, chicken stock, dijon mustard, sugar, tomatoes, and parsley. However, leave the salt out until the stew is fully cooked because to obtain nice tender lentils, salt should always be added at the end of cooking, otherwise they can toughen and harden the lentils as they cook.
3. Cook your stew on medium-low heat, covered, for about 45 minutes to an hour, stirring occasionally. Once the lentils and carrots are soft and the flavors in the stew are coming together, add the salt. Start with 1 teaspoon of salt, stir it in, and taste. I find that salting lentils generously brings out their full depth of flavor so don't be afraid to add more salt, just be sure to do it in small increments. If the stew is too thick, you can add a little water too. After salting and adjusting the liquid levels to your taste, cook for another 5 minutes and then serve warm, with slices of crusty bread and a little grated parmesan on top.

http://www.pbs.org/food/blogs/kitchen-vignettes/

Zucchini Coconut Bread

ingredients:

3/4 cup all-purpose Gold Medal flour
3/4 cup whole wheat Gold Medal flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups shredded zucchini (squeezed and drained in a paper towel)
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup coconut oil, melted
1/2 cup plain Greek yogurt (I use Chobani 0%), at room temperature
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup shredded sweetened coconut

directions:

1. Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and set aside.

2. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

3. In a separate large bowl, combine shredded zucchini, sugars, coconut oil, yogurt, egg, and vanilla extract.

4. Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the shredded coconut.

5. Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan for 10 minutes. Carefully remove the bread from the pan and cool completely before slicing.

sweet potato hash

Sweet Potato Hash with Caramelized Onions, Sausage & Eggs
serves 8

2 pounds onions, about 2 large
1 tablespoon unsalted butter
Table salt
1 pound fresh Italian sausage or chorizo
3 pounds sweet potatoes, about 3 large potatoes, ideally organic
6 large garlic cloves
4 long stalks rosemary, about 1/4 cup of leaves
3 tablespoons olive oil
1 tablespoon kosher salt, plus more to taste if necessary
Freshly ground black pepper

To serve:
Large eggs
Kosher salt and freshly ground black pepper
Parmesan cheese, to serve

To make the hash:
Heat the oven to 450°F. Peel the onions and cut them in half lengthwise, then cut them into thin half-moons. Cut the half-moons in half. Melt the butter in a skillet over medium-high heat. When it foams up add the onions and sprinkle lightly with salt. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower the heat slightly and cook the onions for about 30 minutes, stirring occasionally, and lowering the heat if they seem to be burning. Cook them until they are very dark brown.

Meanwhile, put the sausage in another skillet and brown over medium-high heat, chopping it up into fine crumbles with a spatula. Cook the sausage for about 10 minutes, or until it is browned and beginning to crisp. Drain away any excess fat.

While the onions and sausage are cooking, chop the unpeeled sweet potatoes into cubes that are about 1/2-inch to a side. Finely mince the garlic and rosemary leaves, and toss them in a large bowl with the sweet potatoes. Toss with the olive oil, kosher salt, and a generous helping of black pepper.

When the onions are dark brown and the sausage is crispy, stir these into the sweet potatoes as well. Line a large baking sheet with foil or parchment paper, and spread out the sweet potatoes evenly. Roast the sweet potatoes for 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy) or until they are soft and browned.

Refrigerate the cooled hash for up to 5 days.

To serve:
Heat the oven to 425°F. Spread a relatively thin layer of the (already cooked) sweet potato hash in a baking dish, such as a cast iron skillet or a 9x13-inch baking dish. You can also bake in individual ramekins. Make small wells in the sweet potatoes and crack in large eggs. Sprinkle lightly with salt and pepper.

Bake for 15 to 20 minutes, or until the sweet potatoes are hot and the eggs are baked through. (Test the eggs by prodding them with a fork to check the firmness of the white and the yolk; baked eggs are deceptive in that the white often looks much less cooked than it really is.)

Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired.

Sweet Potato Gratin

Sweet Potato Gratin
serves 6

2 tablespoons unsalted butter
2 medium onions, peeled and sliced into thin half moons
3 pounds sweet potatoes or yams (3 to 4 large potatoes)
Kosher salt and freshly ground black pepper
4 garlic cloves, minced
1/4 cup fresh sage leaves, finely chopped
1/4 teaspoon chipotle pepper powder (optional)
1 cup heavy cream

For topping:
1 tablespoon unsalted butter
2 tablespoons finely chopped sage leaves
1/2 cup fine dried breadcrumbs
1/2 cup grated Parmesan
Olive oil

Heat the oven to 350°F and lightly grease a 9x13 casserole or gratin dish with olive oil or butter. Heat the butter in a heavy skillet (cast iron, ideally) and when it foams up, add the onions. Sprinkle them lightly with salt. Slowly caramelize the onions over medium heat, stirring frequently. This will take at least 15 minutes.

While the onions are caramelizing, peel and slice the potatoes in thicknesses of about 1/4-inch. Tile half of them in a the prepared casserole dish, overlapping them in tight rows or a spiral. Sprinkle them lightly with salt and pepper.

When the onions are dark brown, add the garlic and cook just until golden. Finely chop the sage and add this to the onions, along with the chipotle powder and cream. Bring to a simmer and cook until the cream is slightly reduced then remove from the heat.

Use a slotted spoon to remove the onions and garlic from the cream. Spread the onions over the layer of sweet potatoes in the dish. Layer the remaining potatoes on top, forming a tight spiral or rows. Sprinkle lightly with kosher salt and black pepper. Pour the cream over the top. It will look like there isn't enough cream; it won't cover the potatoes or fill up the dish. Resist the impulse to add more cream, however; there is plenty to cook the potatoes, and adding more may cause the potatoes to get mushy and fall apart.

Bake uncovered for 25 to 30 minutes or until the potatoes are just tender and the cream is golden brown and bubbling. (Note: Baking time is highly dependent on how thick you cut your potatoes. The 25 to 30 minute time is based on 1/4-inch thick slices. Any thicker and the baking time may rise.)

Meanwhile, heat the remaining tablespoon of butter in the skillet and toast the reserved chopped sage and the breadcrumbs until golden and fragrant. Remove from the heat and toss with the Parmesan. Sprinkle this over top of the gratin and drizzle the top lightly with olive oil. Return to the dish to the oven for about 15 minutes or until brown and crispy. Let cool for at least 15 minutes before slicing and serving.

Notes
• Gruyere is another cheese that is excellent in the breadcrumb topping.
• This recipe makes a full 9x13-inch dish, but there are only two layers of potatoes. If you would like to maker a deeper gratin and increase the amount of servings, double the onions and increase the potatoes by 50%. Then create a second layer of caramelized onions and sweet potatoes on top of the first. Increase the cream by 50% as well, and expect to bake at least 10 minutes longer.

pumpkin cranberry bread

1- 3 / 4 cup canned pumpkin (one small can-425g)
• 2/3 cup butter, melted (150g)
• 3 cups sugar (600g)
• 4 eggs
• 3-1/2 cups flour (455g)
• 1 tsp cinnamon (5g)
• 1 tsp nutmeg (5g)
• 1 / 2 tsp cloves (2.5g)
• 2 tsp baking soda (10g)
• 2 tsp baking powder (10g)
• 1 / 2 tsp salt (2.5g)
• 2/3 cup water (160ml)
• 1 / 2 cup chopped walnuts or pecans (60g)
• 1 cup chopped fresh or dried cranberries (120g)

Preheat oven to 350F/180C degrees. Combine the eggs, pumpkin, butter, and water in a large bowl. In another bowl, combine all of the dry ingredients, plus the nuts and cranberries. Add the dry ingredients to the wet, and mix with a wooden spoon by hand. Mix until the batter is combined, but don’t over mix. Grease the pans, and distribute the batter equally in the pans (should fill each about half way up). Bake for 1 hour.

Tonkatsu

Tonkatsu is a popular japanese dish consisting of breaded, deep-fried pork chops and it’s surprisingly easy to make. Besides being served on its own, u can turn it into katsu don- a bowl of rice topped with tonkatsu and a mixture of onion & eggs.

Tonkatsu Recipe Ingredients

• 2 Pork chops – marinate in soy sauce, sugar, sesame oil & pepper
• panko [Japanese breadcrumbs]
• flour seasoned with salt and pepper
• 1 egg
• oil for fying

Method

• I prefer to put the flour and panko on separate flat plates to ease preparation
• First of all, coat the pork chops with seasoned flour. Shake off excess flour
• Then dip it in the egg mixture
• Lastly coat liberally with panko
• Deep-fry the porkchops until they are cooked and the panko has turned golden-brown
• Place on kitchen towels to absorb excess oil.
• Once they are cool enough to handle, slice into bite-sized pieces.

You can serve tonkatsu with japanese mayo or tonkatsu sauce. You can substitute the pork with chicken meat – it’s then called chicken katsu instead LOL




I love to have katsu don as a comfort food. The crispy pork, the warm fragrant rice and the wonderful taste of eggs with onions was exactly what I needed on that Sunday evening for I’d been horridly sick the whole week (barely ate) and had to clear my backlog of work during the weekend… *mmmm*

Katsu Don Recipe Ingredients

• 2 Tonkatsu Pork Chops – sliced into bite-sized pieces
• 2 bowls of japanese rice (short-grain rice)
• 4 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sugar
• 1 cup dashi
• 2 onions – quartered and sliced
• 4 eggs

Method

• Make the sauce by placing the dashi, mirin, sugar and soy sauce in a pan. Cook till sugar has dissolved.
• Put onions in the pan and boil till onions are soft and transparent (not mushy) and sauce has reduced.
• Crack the eggs into a bowl and break the yolks. Don’t beat the eggs, just stir them around until they are partially mixed.
• Turn the heat down to low and pour the eggs into the pan. Let sit for about 4-5 minutes (the eggs shouldn’t cook through, but remain slightly gooey).
• Place hot steaming rice in bowls and pack the rice in a bit. Then place tonkatsu slices on top of the rice.
• Pour the egg/onion/sauce mixture over the top. *Enjoy*

Rum Cake

2 cups and 2 teaspoons cake flour
1 ½ teaspoons salt
1 ½ cup white sugar
3 level teaspoons baking powder
½ teaspoon baking soda
½ cup cold butter, diced into tiny pieces
2 tablespoons vegetable oil
1 small package vanilla instant pudding
½ cup milk
3 large eggs
½ cup rum
½ cup vegetable oil
1 tablespoon pure vanilla extract
½ cup minced walnut pieces

Rum Cake Glaze:
½ cup butter
¼ cup water
1 cup white sugar
½ cup rum

Preheat the oven to 325 degrees Fahrenheit, and prepare a Bundt pan by coating the inside with a nonstick vegetable spray. Use a large mixing bowl for the cake batter. Combine the first seven ingredients, and mix with a wooden spoon until well blended, then beat on low with an electric mixer for about 1 minute. The mixture will be quite dry and will crumble into small pieces.

Add the vanilla pudding, milk, eggs, rum, vegetable oil and vanilla extract to the bowl, and continue beating on low for about 3 minutes, making sure you scrape the sides down at least twice to ensure all ingredients are well blended.

Sprinkle the minced walnut pieces on the bottom of the Bundt pan, and then carefully pour the cake batter into the pan. Place the Bundt pan in the center of the oven, and bake for approximately 1 hour. Since ovens tend to vary in temperature, check the cake several times during the last 20 minutes of baking. The cake is done when it springs back when touched and has turned a golden brown. Place the pan on a cooling rack.

To make the rum cake glaze, use a medium saucepan and medium heat. Watch the mixture carefully, as it boils over easily and burns quickly. Mix the butter, water and sugar together, and mix until the sugar has dissolved. The mixture will quickly form a thick syrup. Remove the syrup from the heat before it turns brown. Immediately mix the rum into the syrup. As soon as it is well blended, pour it over the cooling cake. If you want the glaze to penetrate the cake quickly, use a toothpick to poke holes into the top and sides of the cake before you pour the glaze over it.

You can also remove the cake, pour the glaze into the pan and then put the cake back into the pan, but this can be dangerous for two reasons. The glaze is hot and can end up getting splashed on your arms as you replace the cake, and also there is danger of destroying the cake, which can be quite fragile and hard to remove from the pan a second time. The best method of glazing this cake is to remove it from the pan, poke holes in it and slowly pour ¼ of the glaze over the cake. Then wait another minute or two, and repeat until all the glaze has been absorbed.

http://www.life123.com/food/baking/cake/rum-cake-recipe.shtml

Strawberry Rhubarb Scones

Strawberry Rhubarb Scones

2½ cups all-purpose flour
½ cup sugar, plus 1 tablespoon
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons cold unsalted butter, cut into bits
1 cup roughly chopped strawberries
1 cup diced rhubarb (¼-inch cubes)
1 large egg
1 large egg yolk
1 cup heavy cream

1. Preheat oven to 400F and line a large baking sheet with parchment paper. Adjust a baking rack to the middle position. In a small bowl, mix the strawberries and rhubarb with 1 tablespoon sugar.

2. Mix the flour, ½ cup sugar, baking powder, and salt. Distribute the butter evenly over the dry ingredients and work in with a pastry tool or fork until the mixture resembles coarse meal.

3. Stir the rhubarb and strawberries into the flour mixture. Lightly beat the egg, yolk, and cream together in a bowl (use the same one you used for the rhubarb), then add this mixture to the flour mixture. Stir until just combined.

4. On a well-floured surface with floured hands, pat the dough into a 1-inch-thick round (about 8 inches in diameter). Cut into wedges or whatever shape you prefer – this dough is really sticky, so even plops on the baking tray will do. Arrange rounds about 1 inch apart on baking sheet and bake for 15 to 20 minutes, or until pale golden.  Transfer the scones to a cooling rack and let them cool slightly before serving.

http://lauraezolnoski.com/2009/06/21/strawberry-rhubarb-scones/

Rhubarb Scones

Rhubarb Scones

2 1/2 cups white flour

1/2 cup sugar

2 1/2 tsp baking powder

1/2 tsp baking spoon

1/2 tsp salt

1 cup soy milk

1 egg

2 stalks rhubarb in a small dice.

Line baking sheet with parchment paper and preheat oven to 400. In bowl whisk together flour, sugar, baking powder, baking soda and salt. In small bowl whisk soy milk with egg. Drizzle over dry ingredients and sir together with a fork. (dough should be very sticky) Knead in the rhubarb. Drop by large spponfuls onto baking sheet.  Bake for about 15 or until lightly browned.

http://andreahg.wordpress.com/2010/05/18/rhubarb-scones/

North Fork Table & Inn Scones

 3/4 cup pastry flour (all-purpose is also fine)
1/4 cup sugar
1 tablespoon aluminum-free baking powder*
1 teaspoon baking soda
6 ounces of butter, in 1/2-inch cubes
1 cup golden raisins plus 1 tablespoon caraway seeds -or- 1 cup fresh fruit of your choice, chopped (I used raspberries)
3/4 to 1 cup buttermilk (use the smaller amount if using fresh fruit, the larger if using the raisin-caraway combo)
Turbinado or sanding sugar for sprinkling (optional, not in the original recipe)
Preheat oven to 375°.
Place cubed butter in freezer for 15 minutes. Meanwhile, measure other ingredients (except buttermilk and fruit) and mix in the bowl of a food processor.
Add butter to processor bowl and mix until the butter and flour mixture are the texture of coarse cornmeal. Transfer the mixture to the bowl of a mixer and add buttermilk and fruit, mixing on the lowest speed until the dough just comes together.
Turn out onto a lightly floured surface and knead gently a couple times. Roll dough out to approximately one-inch thickness (I skipped the rolling pin and just patted it out with floured hands) and cut into squares. Cut those squares again on the diagonal, creating triangles. Sprinkle with coarse sugar, if you’re using it.
Bake on an ungreased baking sheet (mine stuck ever-so-slightly, so I might line it with parchment next time, though no biggie if you don’t) for 25 to 30 minutes, until lightly browned.
* If you use fresh fruit in a scone, it’s very important that you use an aluminum-free baking powder, or your scones will turn out as blue as mine did — not a pretty sight! Frankly, aluminum-free baking powder is always best to use, especially if you’ve noticed a tinny taste in your biscuits, muffins scones; it is avoidable.

via smitten kitchen

http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/

Meyer Lemon Fresh Cranberry Scones

1 1/2 tablespoons freshly grated lemon zest (from about 2 lemons; preferably Meyer)
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries, if you insist
1 large egg
1 large egg yolk
1 cup heavy cream

Accompaniment: creme fraiche or whipped cream

Preheat oven to 400°F. and line a large baking sheet with parchment paper.

With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.

In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.

In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

[I decided to rebel and pat them into a square and cut them into smaller ones. The square shapes didn't keep very well, so I don't recommend this! Learn from me, people.]

Serve scones warm with creme fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.


http://smittenkitchen.com/2008/11/meyer-lemon-and-fresh-cranberry-scones/

Dreamy Cream Scones

2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (I used dried cranberries, and chopped them into smaller bits)
1 cup heavy cream

1. Adjust oven rack to middle position and heat oven to 425°F.

2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.

4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (the book’s suggestion) or b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine. As in, I understand why they suggested the first method.)

6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

http://smittenkitchen.com/2006/11/dream-a-little-dream-of-scone/

Best Challah (Egg Bread)

Adapted from Joan Nathan

The secrets to good challah are simple: Use two coats of egg wash to get that laquer-like crust and don’t overbake it. Joan Nathan, who this recipe is adapted from, adds that three risings always makes for the tastiest loaves, even better if one of them is slowed down in the fridge.

Time: about 1 hour, plus 2 1/2 hours’ rising
Yield: 2 loaves

1 1/2 packages active dry yeast (1 1/2 tablespoons)
1 tablespoon plus 1/2 cup sugar
1/2 cup olive or vegetable oil, plus more for greasing the bowl
5 large eggs
1 tablespoon salt
8 to 8 1/2 cups all-purpose flour
1/2 cup raisins per challah, if using, plumped in hot water and drained
Poppy or sesame seeds for sprinkling.

1. In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.

2. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading, but be careful if using a standard size KitchenAid–it’s a bit much for it, though it can be done.)

3. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.

4. At this point, you can knead the raisins into the challah, if you’re using them, before forming the loaves. To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.

5. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.

6. If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.

7. Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.

Note: Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step.

Round or straight braid? Raisins or skip them? Straight loaves of braided challah are eaten throughout the year–typically on the Sabbath–round challahs, often studded with raisins, are served for the New Year and the other High Holidays that follow. I made one of each, so you could see examples.

Crispy Thumbprint Cookies

Yields: approximately 3 dozen
Recipe from The CaCrispy Thumbprint Cookies
Yields: approximately 3 dozen
Recipe from The Cake Mix Bible

Printable Recipe

1 package yellow cake mix
1/2 cup vegetable oil
1/4 cup water
1 egg
3 cups rice krispies cereal, crushed
6 tbsn. strawberry preserves
1/2 cup chopped walnuts (optional - she didn't use them)

Preheat oven to 375 F. Combine cake mix, oil, water and egg until well combined. Add the cereal and fully incorporate until well blended. Drop by heaping teaspoonfuls about 2 inches apart onto an un-greased baking sheet. Use your thumb to make an indentation into each cookie, spoon about 1/2 a teaspoon of preserves into each cookie. Bake for 9 - 12 minutes until golden brown. Cool completely and enjoy!
ke Mix Bible

Printable Recipe

1 package yellow cake mix
1/2 cup vegetable oil
1/4 cup water
1 egg
3 cups rice krispies cereal, crushed
6 tbsn. strawberry preserves
1/2 cup chopped walnuts (optional - she didn't use them)

Preheat oven to 375 F. Combine cake mix, oil, water and egg until well combined. Add the cereal and fully incorporate until well blended. Drop by heaping teaspoonfuls about 2 inches apart onto an un-greased baking sheet. Use your thumb to make an indentation into each cookie, spoon about 1/2 a teaspoon of preserves into each cookie. Bake for 9 - 12 minutes until golden brown. Cool completely and enjoy!

Tiramisu

Yields 6 to 8 small portions or one 10-by-10-by-2-inch dish

This tiramisu is best prepared the day before. If you’re in a hurry, you can cheat by putting it in the freezer for a couple of hours, and then the refrigerator just before you’re about to serve. As it contains raw eggs, this dish should be consumed within two days.

18 ounces/ 500 grams mascarpone cheese
4 large eggs, separated
4 tablespoons granulated sugar (white or brown)
1 cup espresso
1 to 2 tablespoons liquor, like Kahlua, Armagnac or Brandy (optional – add an extra tablespoon of sugar if you’re omitting the liquor)
20 to 25 sponge ladyfingers
2 tablespoons cocoa powder

Whisk the egg whites until stiff, then chill in the refrigerator while you prepare the other ingredients.

Combine the sugar and the egg yolks, mixing well until the yolks turn a light yellow. Add the mascarpone one spoonful at a time, ensuring that each spoonful is fully incorporated before adding the next, until all the mascarpone is added and you get a silky pale yellow mixture.

Remove the egg whites from the fridge and slowly fold them into the egg/mascarpone mixture, a few tablespoons at a time. Be careful at this stage to maintain the foamy texture of the egg whites as this is what will increase the volume of the mousse and add a certain ‘lightness’ to the final dish.

Mix the espresso and liquor (if using) and pour it into a shallow dish big enough to accommodate the length of the sponge finger. Working quickly, dip both sides of the finger in the liquid, leaving the biscuit for no longer than 5 seconds on each side. You want to get them just nicely soaked, but not too wet – if they’re insufficiently soaked, your Tiramisu will be too dry, if too much, the liquid will seep from the fingers and produce a watery Tiramisu.

Line the soaked sponge fingers in one layer across the bottom of your serving dish. Generously pour about half of the mascarpone mousse on the fingers, then top with another layer of fingers. Spread the rest of the mousse over the second layer, then chill in the refrigerator for at least 6 to 8 hours before serving.

When you’re ready to serve, dust the top with cocoa powder and cut the Tiramisu into desired portions.

Caramel Banana Cake

Caramel Banana Cake

2 9-inch layers
3/4 cup butter
1 cup white sugar
1 cup brown sugar
3 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups milk
1 1/2 cups mashed bananas
1 1/2 cups caramel sauce
Heat oven to 325�F. Grease two 9" cake pans.
Cream the butter and sugar until fluffy then add the eggs and beat until silky and lightened. Sift the flour with the baking soda and salt. Whisk the milk and mashed bananas in a separate measuring cup and add to the eggs and butter, alternating with the flour. Beat just until smooth.
Pour batter into the prepared pans. Pour half the caramel sauce into each pan, and swirl with a knife. The pans will be quite full. Put in the oven carefully and bake for about 60 minutes, or until the centers are set and a knife comes out clean.
Cool completely before serving.


Caramel Sauce

2 cups cream
1 1/2 cups sugar
1/4 cup water
Pinch salt
1/4 cup butter
Warm the cream in a small saucepan over low to medium heat. While it's warming, add the sugar and water to a large, heavy, high-sided pan over high heat. Stir until the sugar dissolves, then leave it alone to boil until it reaches a deep amber color. You are looking for a dark caramel here, because you will be adding cream, so don't flinch and take it off the heat when it's still just pale gold!
Remove from heat and whisk in the cream. Be very careful and add the cream slowly - the caramel is going to bubble up violently! Add the pinch of salt and butter and whisk smooth. Simmer until slightly reduced.
This will keep in the fridge for at least two weeks.

Cranberry Vanilla Coffee Cake

Cranberry Vanilla Coffee Cake
Gourmet, December 2008

1/2 vanilla bean, split lengthwise
1 3/4 cups sugar
2 cups fresh or thawed frozen cranberries (6 ounces)
2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
3/4 teaspoon salt
1 stick plus 1 tablespoon unsalted butter, softened, divided
2 large eggs
1/2 cup whole milk
Confectioners sugar, for dusting

Preheat oven to 375°F with rack in middle. Generously butter a 9- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter parchment.

Scrape seeds from vanilla bean into a food processor with tip of a paring knife (reserve pod for another use if desired). Add sugar and pulse to combine. Transfer to a bowl.

Pulse cranberries with 1/2 cup vanilla sugar in processor until finely chopped (do not purée).

Whisk together 2 cups flour, baking powder, and salt. Beat together 1 stick butter and 1 cup vanilla sugar in a bowl with an electric mixer at medium-high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Scrape down side and bottom of bowl. Reduce speed to low and mix in flour mixture and milk alternately in batches, beginning and ending with flour, until just combined.

Spread half of batter in pan, then spoon cranberries over it, leaving a 1/2-inch border around edge. Spoon small bits of the remaining batter over the top of the cranberries and smooth them with as gentle of a hand as possible.

Blend remaining 1/4 cup vanilla sugar with remaining tablespoon each of butter and flour using your fingertips. Crumble over top of cake.

Bake until a wooden pick inserted into cake (not into cranberry filling) comes out clean and side begins to pull away from pan, 45 to 50 minutes. Cool in pan 30 minutes, then remove from pan and cool completely, crumb side up.

Do ahead: Coffee cake can be made 1 day ahead and kept, tightly wrapped, at room temperature.

Cream Cheese Marbled Brownies

Adapted from Cook’s Illustrated

Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it) the texture of the brownies will be dense and gummy. If overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.

For swirl
3 ounces cream cheese, room temperature
2 tablespoons (1/4 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg
1 tablespoon all purpose flour

For brownies
1 cup (4 ounces) pecans or walnuts, chopped medium (optional)
1 1/4 cups (5 ounces) cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons (1 1/2 sticks) unsalted butter, cut into six 1-inch pieces
2 1/4 cups (15 3/4 ounces) sugar
4 large eggs
1 tablespoon vanilla extract

1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhand pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

2. Beat cream cheese and two tablespoons butter in medium bowl until light and fluffy. Gradually add 1/4 cup sugar and beat until well blended. Beat in egg. Mix in one tablespoon flour. Set mixture aside.

3. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.

4. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.

5. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.

6. Transfer half of batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Pour cream cheese mixture over, then second half of brownie batter. Swirl the batters together decoratively with the tip of a knife. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 35 to 45 minutes, watching carefully for overcooking. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature, for up to 3 days, or, ahem, in the freezer until your resistance gets the better of you.)

Chicken and Dumplings with Leeks and Tarragon

CI’s Notes: Don’t use low-fat or fat-free milk in this recipe. Start the dumpling dough only when you’re ready to top the stew with the dumplings.

Serves 6 to 8

Stew
5    pounds bone-in, skin-on chicken thighs
Table salt and ground black pepper
4    teaspoons vegetable oil
4    tablespoons unsalted butter (1/2 stick)
2    medium leeks , white and llight green parts only, cut in half lengthwise and then into 1-inch pieces
1    large onion , minced
6    tablespoon unbleached all-purpose flour
1/4    cup dry sherry
4 1/2    cups low-sodium chicken broth
1/4    cup whole milk
1    teaspoon minced fresh thyme leaves
2    bay leaves
1    cup frozen green peas
3    tablespoons minced fresh tarragon leaves

Dumplings
2    cups unbleached all-purpose flour
1    tablespoon baking powder
1    teaspoon table salt
1    cup whole milk
3    tablespoons reserved chicken fat (or unsalted butter)

1. For the Stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.

2. Add the butter to the Dutch oven and melt over medium-high heat. Add the leeks, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.

3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.

4. For the Dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

5. Return the stew to a simmer, stir in the peas and tarragon, and season with salt and pepper. Following the steps below, drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.

To make the dumplings:
1. Gather a golf-ball-sized portion of the dumpling batter onto a soup spoon, then push the dumpling onto the stew using a second spoon.
2. Cover the stew with the dumplings, leaving about 1/4 inch between each.
3. When fully cooked, the dumplings will have doubled in size.