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Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

Ingredients 1 pound uncooked spaghetti 6 cloves garlic, thinly sliced 1/2 cup olive oil 1/4 teaspoon red pepper flakes, or to taste salt and freshly ground black pepper to taste 1/4 cup chopped fresh Italian parsley 1 cup finely grated Parmigiano-Reggiano cheese Directions Bring a…

English Muffins

English Muffins

English Muffins are easier to make than you would think. They are worth the time it takes to make them! This recipe comes from King Arthur Flour and is my favorite.   INGREDIENTS: 1 3/4 cups lukewarm milk 3 tablespoons softened butter 1 1/4 to…

Spinach Lasagna

Spinach Lasagna

Be sure to use Italian fontina rather than bland and rubbery Danish or American fontina. If it is not available, substitute whole milk mozzarella. To make the cheese easier to shred, freeze it for 30 minutes to firm it up. If fresh nutmeg is unavailable, use only 1/2 teaspoon ground nutmeg. Because the lasagna is broiled at the end of cooking to brown the surface, make sure to use a baking dish that is broiler safe.

INGREDIENTS

Spinach

    • 1 tablespoon table salt
    • 20 ounces curly spinach (2 bags), stemmed and rinsed

Bechamel

    • 5 tablespoons unsalted butter
    • 1 tablespoon unsalted butter for baking dish
    • 5 large shallots , minced (about 1 cup)
    • 4 medium cloves garlic , minced or pressed through garlic press (generous 1 tablespoon)
    • 1/4 cup unbleached all-purpose flour
    • 3 1/2 cups whole milk
    • 2 bay leaves
    • 3/4 teaspoon fresh grated nutmeg
    • 1/2 teaspoon table salt
    • 1/4 teaspoon ground black pepper
    • 1 ounce grated Parmesan cheese (about 1/2 cup)

Cheeses and Pasta

    • 8 ounces whole milk cottage cheese
    • 1 large egg
    • 1/4 teaspoon table salt
    • 12 no-boil lasagna noodles from 1 box
    • 2 ounces grated Parmesan cheese (about 1 cup)
    • 8 ounces Italian fontina cheese , shredded (about 2 cups)

INSTRUCTIONS

  1. For the spinach: Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven or stockpot over high heat; add salt and spinach, stirring until spinach is just wilted, about 5 seconds. Using skimmer or fine-mesh strainer, transfer spinach to ice water and let stand until completely cool, about 1 minute, then drain spinach and transfer to clean kitchen towel. Wrap towel tightly around spinach to form ball and wring until dry. Chop spinach medium and set aside.
  2. For the béchamel: Melt 5 tablespoons butter until foaming in medium saucepan over medium heat; add shallots and garlic and cook, stirring frequently, until translucent, about 4 minutes. Add flour and cook, stirring constantly, for about 1 1/2 minutes. Do not brown. Gradually whisk in milk. Bring mixture to boil over medium-high heat, whisk in bay leaves, nutmeg, salt, and pepper. Reduce heat to low and simmer 10 minutes, whisking occasionally. Whisk in Parmesan and discard bay leaves. Transfer sauce to bowl, press plastic wrap directly against surface, and set aside.
  3. For the cheeses, pasta, and assembly: Blend cottage cheese, egg, and salt in food processor or blender until very smooth, about 30 seconds. Transfer to bowl and set aside. Adjust oven rack to middle position and heat oven to 425 degrees. Place noodles in 13- by 9-inch broiler safe baking dish and cover with hot tap water; let soak 5 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water and place in single layer on kitchen towel. Wipe baking dish dry and coat with remaining 1 tablespoon butter. Use rubber spatula to distribute 1/2 cup béchamel in bottom of baking dish; position 3 noodles on top of sauce. Stir spinach into remaining béchamel in bowl, mixing well to break up clumps of spinach (you should have about 4 cups spinach/béchamel mixture). Spread 1 cup spinach mixture evenly over noodles, sprinkle evenly with Parmesan, and top with 3 more noodles. Spread 1 cup spinach mixture evenly over noodles, sprinkle evenly with 1 cup fontina, and top with 3 more noodles. Spread 1 cup spinach mixture evenly over noodles, followed by cottage cheese mixture. Finish with 3 noodles, remaining cup spinach mixture, and remaining cup fontina. Lightly spray large sheet foil with nonstick cooking spray and cover lasagna. Bake until bubbling, about 20 minutes, then remove foil. Remove lasagna and adjust oven rack to uppermost position (about 6 inches from heating element) and heat broiler. Broil lasagna until cheese is spotty brown, 4 to 6 minutes. Cool 10 minutes, then cut into pieces and serve.
Levy’s Jewish Rye Bread

Levy’s Jewish Rye Bread

This is my favorite rye bread. It comes from Rose Levy Beranbaum’s “The Bread Bible“. I can whole heartedly recommend this book, it is one of the most used baking books on my shelf!   Time schedule: Dough starter (sponge): minimum 1 hour, maximum 24…

Beef and Cabbage Buns

Beef and Cabbage Buns

Runsas (Beef and Cabbage Buns with cheese) A soft yeast dough stuffed with a quick filling of ground beef, cabbage and cheese is reasonably simply and surprisingly addictive. This mid-western Germany classic is perfect for Oktoberfest or any time of year. Dough: ⁃ 3/4 cup…

Cinnamon Star Bread

Cinnamon Star Bread

This recipe is from King Arthur Flour

This pull-apart style sweet bread is a show-stopping riff on a classic cinnamon bun. As it bakes, the cinnamon-sugar filling caramelizes and gives the bread a wonderfully sweet and crunchy coating, while the interior remains soft and tender. It’s a holiday breakfast treat that will disappear in a flash

Ingredients:

Dough

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup potato flour or 1/2 cup instant mashed potato flakes
  • 1/4 cup Baker’s Special Dry Milk or nonfat dry milk
  • 3/4 cup + 2 to 4 tablespoons lukewarm water, enough to make a soft, smooth dough
  • 1/4 cup (4 tablespoons) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt

Filling

  • 1 large egg, beaten
  • 1/2 cup sugar*
  • 1 tablespoon cinnamon or 2 teaspoons Vietnamese cinnamon*

*or substitute 1/2 cup Cinnamon-Sugar Plus

Instructions

1. First, measure the flour by gently spooning it into a cup, then sweeping off any excess. Next, sift the flour, potato flour, and dry milk through a strainer; this is an important step to prevent lumps in the dough. (If you’re using instant mashed potatoes rather than potato flour you can skip this sifting step.)

2. To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.

3. Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it’s nearly doubled in bulk.

4. Divide the dough into four equal pieces. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.

5. On a lightly greased or floured work surface, roll one piece of dough into a 10″ circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar, leaving 1/4″ of bare dough around the perimeter.

6. Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — leaving the top circle bare.

7. Place a 2 1/2″ to 3″ round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.

8. Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.

9. Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.

10. Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes.

11. While the star is rising, preheat the oven to 400°F.

12. Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it’s nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.

13. Remove the loaf from the oven and allow it to cool for about 10 minutes before serving. Dust with confectioners’ sugar and serve warm or at room temperature.

14. Store any leftover bread, well wrapped in plastic, at room temperature for several days. Freeze for longer storage.

The Best Roast Potatoes Ever Recipe

The Best Roast Potatoes Ever Recipe

The Best Roast Potatoes Ever Recipe This recipe comes from here: https://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html Ingredients: – Kosher salt – 1/2 teaspoon (4g) baking soda – 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)…

Scottish Oat Scones

Scottish Oat Scones

Scottish Oat Scones Ingredients: 1 1/2 Cup(s) all-purpose flour 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked) 1/4 Cup(s) granulated sugar 1 Tablespoon(s) Baking Powder 1/4 Teaspoon(s) salt (optional) 8 Tablespoon(s) (1 stick) margarine or butter, chilled and cut into pieces 1/2 Cup(s) currants,…

Turkey Pot Pie for Two

Turkey Pot Pie for Two

Turkey Pot Pie for Two

Ingredients

  • 4 tablespoons butter
  • 1 onion (peeled, small dice)
  • 3/4 cup sweet potato (peeled, medium dice)
  • 3/4 cup parsnip (peeled, medium dice)
  • 4 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1/4 teaspoon grated nutmeg
  • 1 tablespoon sage (chopped)
  • 1 cup store-bought roasted turkey breast (skin removed, shredded)
  • 1/2 cup frozen peas (thawed)
  • 1/4 cup heavy cream
  • 1 sheet store-bought pie dough (thawed)
  • Kosher salt and freshly ground black pepper (to taste)

Directions

  1. Preheat oven to 350ºF.
  2. Melt the butter in a small Dutch oven or high-sided sauté pan over medium heat. Add onion, sweet potato, and parsnip and cook until onions are translucent, about 4 minutes. Season with salt and pepper. Add flour and stir to coat vegetables, cook an additional minute.
  3. Slowly add the stock, stirring to avoid lumps. Bring to a simmer and reduce heat to low. Cook until the sauce has thickened and vegetables are tender, about 10 minutes.
  4. Add the nutmeg, sage, shredded turkey, peas and heavy cream. Season with salt and pepper. Bring back to a simmer and stir to combine. Allow mixture to cool to room temperature. Remove mixture to an 8-inch deep-dish cast iron skillet. Top with pie crust and tuck in the edges. Cut 4 slits in the top of the crust and brush with egg wash. Bake for 15 minutes or until the crust is golden brown.
  5. Remove from the oven and allow to cool slightly before serving.
  • Tip: 1. Perfect recipe for leftover roasted veggies and turkey!
  • 2. Be sure to allow the filling to cool before removing to the the cast iron skillet to avoid cooking the chilled pie crust before baking.
Thai Chicken and Coconut Soup

Thai Chicken and Coconut Soup

Thai Chicken and Coconut Soup Keep the bok choy greens and stalks separate after they’ve been prepped, because they are added to the soup at different times. If you prefer your soup less spicy, use the lesser amount of curry past. Be sure to use…