Recipes

Reply to: My favorite scone recipe from Bon Appetit Cranberry-Orange Scones 3 c. flour 1/3 c. sugar 2 1/2 tsp baking powder 1 tsp salt 1/2 tsp baking soda 1 Tbs grated orange peel 3/4 c. unsalted butter cut in 1/2" pieces 1 c. chilled buttermilk Preheat oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, powder, soda and salt into large bowl. Mix in in orange peel. Add butter and rub in with fingertips until mix resembles coarse meal. Stir in dried cranberries. Gradually add buttermilk tossing with fork until moist clumps form. Turn dough out onto lightly floured surface. Knead briefly to bind the dough ... about 4 turns. Form into 1" thick round and cut into 8* wedges. Transfer wedges onto baking sheet spacing 2" apart. Bake until tops of scones are golden brown about 25 min. Let stand on baking sheet for 10 min. Serve warm or at room temp. ------------------- *I usually cut into 16 wedges as I like them smaller....8 will make giant scones.

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Reply to: I have a wonderful recipe for Soda Bread. It is the best I've ever tasted. It has more of a cakey texture and is not dry. It has the basic ingredients as Annie posted, but has currants or raisins (whichever you prefer, I use raisins). The batter uses buttermilk but also 1/4 cup of sugar, a pinch of spice (cardamom or coriander, or caraway. I prefer caraway). You add 2 eggs and 1/3 cup of butter. Also, 1 teaspoon of baking soda, 3 tablespoons of baking powder. The additions of these ingredients produces a softer sweet bread that is delicious. Its from an old Irish recipe which is in 'The Complete Book of Breads' by Bernard Clayton, jr. The author tells a lovely story about how he got the recipe from a baker, (the mother of the restaurant owner) in a small town while traveling through Ireland. She made the bread over coals in a bread oven. Being Irish myself, I always had to have soda bread on St. Patrick's Day. I think this is the best I've ever tasted and makes delicious toast. It is a moister bread, not dry and the crumb is more delicate. Your luncheon sounds like fun! Jane

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Reply to: Here is the scone reciie. I got it nearly 20 years ago from AnnT on the cooking forum. It is spelled out in great detail for my mom. Scones (makes 8) 2 1/4 cups flour 1/2 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 6 Tbsp. cold butter, diced into small chunks (but still cold) 1 cup heavy cream Add ins: Chocolate chips, dried cherries, frozen berries…Coarse sugar crystals and extra cream for top Preheat oven to 425°F. In a Cuisinart, pulse together the flour, sugar, baking powder and salt.(Tip: I pulse 10 times). Pour cream into flour mixture through feed tube while machine is running and stop the moment you have poured it all in.(Tip: the idea is to just barely mix the cream at this point.) Dump in butter and pulse/run until dough sort of forms a ball. The dough should have smears of butter visible. Dump dough on a lightly floured surface. Using hands gently to gather dough and form into a ball. Cut dough in half. Flatten each half like a pizza, one at a time, and sprinkle each one with your add-ins. Gently push the add ins into the dough. Fold each half a few times to distribute the add-ins. Then shape each half into a fat, round pancake.(Each one will be about 4-5” across and about 2.5” tall. This isn’t an exact science, plus or minus is fine.) Put about 1 TBS cream on top of each and spread it to the ends. Sprinkle coarse sugar on top of the cream. With a sharp knife, gently cut each “pancake” into quarters. (Tip: You may need to “saw” the dough so it doesn’t get compressed.) Place on parchment lined baking sheet. Bake for about 18 minutes. The tops should be lightly browned. If the bottoms are too browned, you can scrape the bottoms with a knife, like toast. :) View less

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Reply to: @petalique I made it for dinner; we all liked it very much. I posted it below because I don't subscribe. A few comments. I made half and it was plenty for 3 for dinner with bread and salad. I'd imagine the quality of stock is very important ( I used Aneto) and the use of fresh made tortellini (bought locally). Some errors in the recipe? Unless i am confused, it seem as if the first time it mentions the stock it says "Return broth to a gentle simmer." What broth? I cooked the tortellini in the broth instead of the water. Also, I think the recipe means 1 tsp salt and pepper? not 1 Tbsp I think it was a tad too lemony, id taste it and then adjust. I also think you may want to decide for yourself how much spinach; i eyeballed but could have used more. Maybe also peas or zucchini? I grated fresh parm on top. Easy, good, filling. I will make it again. Lemony Tortellini Soup With Spinach and Dill Servings: 4 Ingredients 1 bunch Mature Spinach 1 small bunch Dill 8 cups Vegetable Stock 300 grams Cheese, Spinach or Mushroom Tortellini 1-2 Lemons 4 large Eggs 1 tbsp Salt , Pepper and Olive Oil Instructions Prep your green things: Trim roots and leggy stalks spinach. Wash well and spin or pat dry; coarsely chop. Coarsely chop leaves and tender stems from 1 small bunch dill to make ½ cup. Set a few tender sprigs aside for serving; reserve remaining dill for another use. Bring 8 cups water to a boil in a medium Dutch oven or other heavy pot. Add tortellini and cook 3 minutes (or according to package directions), then remove from heat. Cut 1 lemon in half and squeeze juice through your hand or a fine-mesh sieve into a small bowl. You should have ¼ cup; repeat with another lemon if you need a little more juice. Whisk lemon juice, 4 large eggs, and 1 tsp. freshly ground black pepper in a medium bowl or large measuring glass to combine. Return broth to a gentle simmer. Scoop out about 1 cup and very gradually drizzle into egg mixture, whisking constantly. The egg mixture should be quite warm to the touch—if not, whisk in more broth. Whisking constantly, gradually pour warm egg mixture into broth in pot. Cook, whisking often, over medium heat, until slightly thickened, 5–7 minutes. (Do not let broth come to a full boil.) Remove from heat and add spinach and chopped dill (the spinach will wilt immediately.) Ladle broth into bowls with tortellini. Drizzle with extra-virgin olive oil and shave or finely grate Parmesan over. Sprinkle with a little pepper and top with remaining dill sprigs.

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Reply to: I make a bean salad that is both gluten free and vegan and lovely if I do say so. It could be the "main dish" and you could fill in with things like fruit and avocado. Mediterranian bean salad I vary the beans, using one can of red kidney beans and one can of cannelini beans and If i am doubling the recipe, using pink kidney beans and navy or pea beans. A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic and fresh herbs. This healthy salad is vegan and gluten free, but mostly just delicious! Recipe yields about six 1-cup servings. INGREDIENTS 2 cans (15 ounces each) red kidney beans, rinsed and drained, or 3 cups cooked kidney beans 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas 1 small red onion, diced 2 stalks celery, sliced in half or thirds lengthwise and chopped(I prefer pea pods cut into 1 inch lengths) 1 medium cucumber, peeled, seeded and diced ¾ cup chopped fresh parsley 2 tablespoons chopped fresh dill or mint ¼ cup olive oil ¼ cup lemon juice (about 1 ½ lemons) Plus the grated rind 3 cloves garlic, pressed or minced ¾ teaspoon salt Small pinch red pepper flakes INSTRUCTIONS 1. In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill (or mint). ( I add the dill and parsley just before serving…..and use more parsley than called for) 2. Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly. 3. Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers should keep well, covered and refrigerated, for several days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice. NOTESFor 15 cans of beans….I used pea pods instead of celery, added the parsley at the last minute and the dry dill weed with the dressing the day before. and grated the rind of all lemons used.

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Reply to: klseiverd, I just dug it up from the search. Search worked for once..lol.. I was going to ask too. Smiles. Chewy Molasses Cookies (Annie CF) 1 1/2 cups of shortening (I use half and half with butter, but all butter makes them too crispy for my taste) 1 cups granulated sugar 1 cup dark brown sugar 2 eggs 3/4 cup of dark molasses 4 1/2 cups flour 1 teaspoon salt 4 teaspoons baking soda 2 teaspoons cinnamon 2 teaspoons ginger 1 teaspoon ground cloves Chopped crystalized ginger, optional, to taste. I used about half a cup, finely chopped and wish I'd have used more but I love ginger Coarse sugar or turbinado sugar for rolling Cream the shortening and sugars. Add the molasses and eggs and mix until well blended. Sift the flour (yeah right, I don't, LOL) and measure 4 1/2 cups into a separate bowl. Add the spices, salt, and baking soda and whisk to combine. Turn the mixer to low or stir, and add the flour slowly until well mixed. Stir in the chopped ginger and chill the dough for at least an hour. After the dough has chilled for an hour, roll tablespoonfuls of the dough into balls and roll the balls in the coarse sugar to completely coat. Place the dough balls about an inch apart on a greased or parchment-lined cookie sheet and bake for 12 to 15 minutes in a 350 degree oven. The cookies will puff up and crack. When the cookies are done the cracks should still look a little wet, but the outside should look dry. They'll "fall" a little as they cool, let them sit a couple of minutes on the sheet before you try to move them to cooling racks. Annie

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Reply to: I've been making something similar. I found this recipe on NYT cooking. INGREDIENTS Yield: 4 servings ¼cup unseasoned rice vinegar 3tablespoons granulated sugar 1teaspoon kosher salt, plus more for seasoning 1½cups sushi rice (short-grain white rice), rinsed until water runs clear 1½pounds skinless salmon fillet, cut into 1-inch cubes ½teaspoon toasted sesame oil ¼cup low-sodium soy sauce 3tablespoons distilled white vinegar 2tablespoons safflower or canola oil 2tablespoons coarsely chopped scallions 2tablespoons minced fresh ginger (from one 2-inch piece) 3Persian cucumbers, thinly sliced 8ounces green coleslaw mix (about 3 packed cups) 1avocado, halved, pitted and thinly sliced Torn toasted nori sheets, for garnish (optional) PREPARATION Step 1In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1¾ cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes. Step 2In a small bowl, toss salmon with ¼ teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer. Step 3Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining ¼ teaspoon sesame oil. Mix well, and season with salt. Step 4Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori sheets, if using. I like this recipe because it steams the salmon on top of the rice as it's finishing cooking.

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Reply to: Digging through my many index cards of recipes, I came across this one... Glazed Lemon Cookies, makes 3 dozen, bake at 350° 2 1/4c flour 1/2 t baking powder 1/2 t salt 3/4 c sugar 2 Tb lemon zest 1 c unsalted butter at room temp 1 egg 1 t vanilla Glaze: 1 c. 10X sugar + 4-5 t fresh lemon juice Preheat oven to 350°. Line 2 baking sheets with parchment. Combine flour, baking powder and salt in small bowl. Whisk and set aside. In small bowl add sugar and lemon zest. Rub together with fingers until fragrant. Beat butter and lemon sugar together until light & fluffy. Beat in egg and vanilla until smooth. Slowly beat in flour. Mix on low speed until blended. Drop by Tbs onto baking sheet spaced 2" apart. Gently flatten with hand. Bake 12-14 min or until set and slightly golden brown. Cool on sheet for 2 min then tansfer to rack to cool completely. In med bowl, make glaze. Dip each cookie into glaze and let sit until icing has set.

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Reply to: In all their simplicity, these are still my favorite holiday cookies after many years...buttery and good. I like using a little star- or snowflake-shaped cookie cutter for these at Christmas. The original recipe called for unsalted butter, no salt and no vanilla. I tweaked it for flavor preference. Easy to double the recipe which I often do. Scottish Shortbread 2 cups AP flour 2 T. cornstarch Pinch of salt 1/2 cup plus 2 T. powdered sugar 2 sticks salted butter, room temp. 1/2 tsp. vanilla First, remove 2 T. from the 2 cups of flour and replace with the 2 T. cornstarch. Mix salt with flour/cornstarch. Cream butter, sugar and vanilla. Add dry ingredients and mix until just blended. Form into ball and wrap in plastic. Chill for about 30 minutes to an hour. Preheat oven to 325. Roll dough out on lightly floured surface to about 3/8- to 1/2-inch thickness. Cut out shapes with about 1 1/2-inch cookie cutter. Place on parchment lined cookie sheet and bake about 20 to 25 minutes. Watch carefully, you want them to just barely get color (depending on your oven, you may need a little less or more time). Remove from oven, sprinkle with fine or granulated sugar (optional), and remove to rack to cool.

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Reply to: This time of year? Annie's molasses cookies. Though, I double the ginger, and add crystallized ginger to it. And top them with sanding sugar. https://www.houzz.com/discussions/2478362/annie-s-chewy-molasses-cookies

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Reply to: @maire_cate, oh what a fun coincidence! I almost didn't even name it since it wouldn't have meaning to most folks on here! I would love to share some great local shops if she travels to the west shore... and I would love to recommend the Watershed Pubin Camp Hill also. It's in my old neighborhood. When I was a kid, I used live about 6 blocks away -- I would escape the younger kids at home (3 siblings and 3/4 of the neighborhood kids) by going to the movie theater that used to be next door to the watershed and a couple of little stores in the "downtown" (ha!) area. The Watershed is related to Millworks in some way that I don't remember -- same owners? same designer? Anyhow, I had lunch there last weekend and it was delightful! We ate on the porch which they have sealed in and heated! A few other recommends .. all on Market St. Susan's Treasures is a delightful boutique above the West Shore Farmer's Market -- I buy a LOT of my jewelry here but they also have a wide array of gifts -- handmade items and brands you may know like vietri, powder, hobo, etc. I first wandered in there 20 + years ago in a snow storm 2 days before Christmas and I immediately fell in love. I consider the owners friends-- and actually, I went to high school with one of the owners. It is my escape when having a bad week! Little Black Dress - a lovely little clothing boutique also owned by a friend from high school. They are so very helpful and carry a lot of nice brands that you can't really find in the area. A wide range of styles, everyone has bought something here from my young nieces to my 80 yo mother! Plum Bottom - a few doors down from Little Black Dress a great shoe store carrying unique styles for the area. They also carry beautiful bags and some clothing. One Good Woman - a coffee bar, tea, coffee and gift shop. Also in the same little complex with Little Black Dress and Plum Bottom. I haven't actually shopped here for awhile -- but I adored the original owner and her husband and just haven't gone on since she retired. GREAT coffee and a nice selection of teas .. used to be my go-to for gourmet treats for gift baskets and unique other items like serving boards and wool scarves! There are many other great little shops but those are some of my favorites. It would be great to make a day of shopping and lunch! You will have to let me know if you ever come out this way for a visit!

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Reply to: Here's my recipe - I don't temper the chocolate, just melt over very low heat. I store in the fridge, but it's not always necessary. Orange Scented Chocolate Almond Bark 1 pound chocolate (I use 42% semi sweet) Approx. 1 tsp. finely grated orange peel or a few drops of orange essential oil 2 cups roasted almonds*, very coarsely chopped - reserve a tsp. or 2 very finely chopped nuts for dusting Approx. 3/4 tsp. flaked sea salt
 Directions: Line a large cooky sheet with parchment paper. In a bowl set over a saucepan of gently simmering water, heat the chocolate, stirring until it is mostly melted; do not let the bowl touch the water. Add the orange peel &/or oil and stir until the chocolate is completely melted & smooth. Do not overheat. Stir the prepared nuts into the chocolate, mixing well, and turn out onto the lined baking sheet, spreading in a 1/2-inch-thick layer. Sprinkle with the reserved finely chopped nuts & then the sea salt, crushing the salt flakes as you sprinkle them on. Refrigerate the pan with the bark on it for about 20-30 minutes, until hardened. Remove the bark from the parchment paper, break into pieces and store in the fridge or serve at once.
 * other nuts may be used instead of almonds To Roast Nuts: Preheat oven to 350F Spread whole nuts in a single layer on a baking sheet or pan. Bake for 5 minutes, then stir and bake for another 5 minutes. Check for color. If nuts are still not done, stir & bake an additional 1-2 minutes at a time until golden brown. Check often, since nuts can burn quickly! To remove skins, place slightly cooled nuts in a clean, dry towel, gather the towel around the nuts & rub vigorously. Skins should come off, but if they don’t, it’s OK. Cool & chop as desired.

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Reply to: My first choice is to start w fruit (eg my last three dinner parties featured baked apples with Biscoff and raisin filling, caramelized pears and then roasted pineapple). I like the rice pudding but too similar to frittata. How about a pot de creme if you like chocolate? I have a recipe that is so easy. None of that endless stirring like you usually have to do for puddings. You don't even need a double boiler. Thought I'd post it: MtnRdRedux Pot de Creme au Chocolat 3/4 c granulated sugar 1/3 c unsweetened cocoa powder 2T cornstarch 1/4 tsp salt 2 c light cream 3 oz bittersweet chocolate, chopped 1 1/2 t vanilla 1 1/2 t Grand Marnier Whisk together the sugar, cocoa powder, cornstarch and salt in a saucepan. Place over low heat and gradually whisk in cream. Once incorporated, raise heat to medium and whisk constantly until it thickens and comes to a boil (~5 minutes). Continue to whisk and allow to boil one minute. Remove from heat and add chopped chocolate, vanilla, and Grand Marnier. Let stand 5 minutes. Divide into ramekins and chill at least one hour. Garnish with fresh unsweetened whipped cream, and berries or chocolate shavings. PS a real pot de creme uses egg yolks, I just like the name.

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Reply to: ((((Perennialfan))))

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Reply to: I've done this lots. It's a simplified version of a frou frou dish. Basically, pound out chicken breasts, spread Boursin on it, layer fresh spinach and roll up. Secure with butchers string.Brown lightly on all sides in a skillet with a little olive oil. Bake at 350 for about 30 minutes. Let rest a few moments then slice in pinwheels to serve. Add juice from baking pan over slices. It makes really pretty pinwheels.

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Reply to: My last group of guests were happy with my fruit salad and asked for it at every meal. It had a light dressing of lime juice, veg oil, honey and a pinch of ginger. I just cut up 5 kinds of fruit without pineapple.

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Reply to: Here’s an easy, festive looking recipe from Jane Brody’s Good Food Gourmet cookbook. May be too simple for a foodie gathering, but it is unusual and very tasty. Pearls and Rubies, serves 6-8 as a side 1.5 pounds fresh boiling onions 1 T butter or margarine 1/4 cup sugar 1/4 t freshly ground black pepper Kosher salt to taste 1 cup fresh cranberries (note: I use 1.5 cups) 1/2 cup chicken broth (note: I’ve used veggie broth also, with no perceptible change in taste) Drop the onions in a pot of boiling water (just to cover), boil for about 2 minutes, drain and rinse in cold water. Once cool enough to handle, slice off root ends and slip off outer skins Preheat the over to 400 F Heat the butter/margarine in a large skillet, add onions and cook in a single layer until lightly browned, turning occasionally to ensure even browning Sprinkie in sugar, salt (if using) and pepper, add cranberries, toss to combine, then add the broth Transfer to a glass or ceramic baking dish, bake uncovered for about 30 minutes Jane’s notes: This dish is best baked not more than 8 hours ahead of time. If you use an ovenproof skillet, it will save washing another pan (Jane is a practical lady).

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Reply to: “I made the mistake of going to TJs today and bought both pumpkin muffin mix and pumpkin pancake mix...." TJ’s is always pumpkin this, that and everything this time of year! Our daughter is addicted to the pancake mix. Just thinking about this really simple pumpkin soup recipe we like I got from a caterer long ago. Pumpkin Soup 1 medium onion, chopped 1/4 cup (half stick) butter 1 teaspoon curry powder 2 cups canned pumpkin 1 1/2 teaspoons salt 2 cups heavy cream 2 1/2 cups chicken stock A pinch each of cinnamon, nutmeg and allspice, or to taste (see *Note below) Optional garnishes: cubes of cream cheese, dollop of sour cream, minced chives, parsley, roasted pumpkin seeds or croutons Sauté the onion in butter until it is limp but not browned. Sprinkle with curry powder, and continue to cook for a few minutes. In batches, in a blender or food processor (or using an immersion blender for the entire mixture), puree the onions with the pumpkin and salt, then add the cream, continuing to blend. Transfer this mixture to a soup pot or saucepan and whisk in the chicken stock. Heat slowly, seasoning with the spices (see *Note). Do not allow to boil. Serve hot with desired toppings. A little extra work but I’ve occasionally made mini leaf and pumpkin shaped croutons to garnish this. They’re easy to make ahead and freeze. *Note: Use a very light hand with the cinnamon, nutmeg and allspice. You don't want the soup to taste like liquid pumpkin pie. Start with a pinch of each and check the taste. Alternatively, use only the allspice, or a pinch of ground cloves, and increase the curry powder slightly.

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Reply to: Pumpkin bread: been making ths for 30 years for a very special business advisor, one for office and one for home. He dellights me with his October calls to see if my kitchen is spelling yet of pumpkin bread:o) umpkin bread Makes 2 regular loaves or 4 mini. Temp: 350 Baking time for 2 loaves 50-60 *mine is ready in 50 Mini loaves: 40-45 * mine 40 Ingredients 3 eggs 1 lb can pumpkin 3/4 cup vegetable oil 1/2 cup water 2 1/2 cups all purpose flour 2 1/4 cups sugar 1 1/2 tsp soda 1 tsp salt or less 3/4 tsp nutmeg 3/4 tsp cinnamon optional and I never use: 1/3 cup chopped nuts and 1/2 cup raisins In large mixing bowl beat eggs, pumpkin, oil, water. With whisk blend flour, sugar, soda, salt and spices. Add flour to pumpkin mixture and mix well. I use my mixer. Stir in nuts/raisins if desired. Bake in TWO 9x5x3 loaf pans that are greased and floured *I use Bakers spray. When done, cool in pan on a rack, for about 5 minutes, then remove from pan. I do this for all my fruit breads, you don't have to but I think they are moister: In a bread size plastic container, cut waxed paper to fit bottom and sides of container. After removing from baking pan, take from the cooling rack while hot and put in the plastic container, and cover tightly. Let cool overnite. The condensation from the lid drips down and makes the bread even better. My OP and I'm sticking to it.

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Reply to: Here's the recipe I use for the cookies: 5 ounces bittersweet chocolate, chopped 4 tablespoons unsalted butter 1 cup all-purpose flour 1/2 cup unsweetened cacao (or cocoa) powder 1 teaspoon baking powder 1/4 teaspoon baking soda 1-1/8 cups packed brown sugar 3large eggs 3 teaspoons instant espresso powder (optional) 1 teaspoon Kahlua (coffee liqueur) 1/4 cup granulated sugar 1/4 cup confectioners' sugar Preheat oven to 325 degrees. Line 2 baking sheets with Silpat or parchment paper. Combine chocolate and butter in medium bowl and place over small, deep sauce pan with 2” water. Place on simmer, and stir occasionally. Sift flour, cocoa, baking powder, and baking soda together in small bowl. Whisk brown sugar, eggs, espresso powder, and Kahlua together in large bowl. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 15 minutes. Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 9 per sheet. Bake cookies 6 minutes, rotate sheet, and bake 6 minutes more, 1 sheet at a time. Let cool completely on sheet before serving.

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Reply to: This is how I cook bacon in the oven. I do occaisionally cook it plain, but most often it is Millionaire’s Bacon. The recipe is from a bacon trade association newsletter which I hunted down after having this bacon at Fred’s in Sausalito. This is NOT candied bacon.

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Reply to: @nekotish, that's so similar to this version I've made over and over again. New Potato and Green Bean Salad (Bon Appetit, 1994) Serves 6 Dressing: 1/4 cup balsamic vinegar 2 T. Dijon mustard 2 T. fresh lemon juice 1 garlic clove, minced Dash of Worcestershire sauce 1/3 to 1/2 cup olive oil Salt and pepper to taste Salad: 1 1/2 pounds small red-skinnned potatoes 3/4 pound haricots verts (see Note below), stems trimmed 1 small red onion, chopped 1/4 cup chopped fresh basil Salt and pepper to taste For Dressing: Whisk first 5 ingredients in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. (Dressing can be made 1-2 days ahead. Cover and chill. Bring to room temp and rewhisk before using.) For Salad: Steam potatoes until tender. Cool; cut into quarters. Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer beans to bowl of ice water and cool. Drain. Cut beans in half. Combine beans, potatoes, onion and basil in large bowl. Add dressing and toss to coat. Season with salt and pepper. (Can be prepared 4 hours ahead; cover and let stand at room temp.) Garnish bowl with a small bunch of fresh basil before serving. Note: If you can't find haricots verts, buy the slenderest green beans availabl

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Reply to: I have half of this recipe along with my husband at least once a week. i do not do the toast part. it is 10 min. to make and healthy. also keeps you regular if you know what i mean. Beans and tomatoes, garlic Ingredients 3 tbsp olive oil 1 garlic clove (or garlic powder) 1 tsp dried oregano ½ tsp cayenne pepper 1 can cherry tomatoes (14oz - 400g) 1 can cannellini beans (14oz - 400g) Salt 4 slices of bread 2 cups of spinach leaves fresh or (approx. 1/3 cup frozen) Steps Step 1To a large frying pan on medium heat, add 2 tbsp olive oil, garlic, oregano, cayenne pepper, mix well until the garlic begins to sweat. Add the full can of cherry tomatoes juices and all. Add the drained cannellini beans. Season with salt and leave to simmer on very low heat. Step 2Slice your rustic bread and start to toast. Step 3Roughly chop the fresh spinach and add to pan, mix well. Step 4Once toast is ready, drizzle with olive oil.

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Reply to: This is my crust recipe: 1 1/2 c. flour 2 tbsp. sugar (for a fruit galette) 1/2 tsp. salt 1/2 c. butter 5 tbsp. cold water Seems like high butter to flour ratio but I make it every fall without the problems you're having. The recipe says to transfer to a 12" pizza pan so I am probably rolling it out to 14" as there's an inch of uncovered pan after I fold it up. The filling is three apples and three pears.

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Reply to: How nice of you! This is my panini bar form for family:

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Reply to: I've been on a blackberry simple syrup kick this summer. Heat equal parts berries/sugar/water for a couple minutes. Mash berries, turn off heat, and let sit in syrup for 10 minutes. Strain and store in Mason jars. Keeps for at least a week in the fridge. Cocktails are simple syrup, fresh squeezed lime juice, tequila or vodka, and a splash of sparking water over ice.

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Reply to: Greek Meatballs 1 lb lean ground beef I use 95% 1 lb ground pork 2 eggs 1/2 cup finely grated Parmesan/Romano cheese 1 bunch Italian parsley chopped 1 tablespoon Greek seasoning low salt 1/2 cup soft bread crumbs 1 big onion diced 1/2 big box fresh spinach, chopped 3 minced garlic cloves 2 tablespoons finely diced walnuts or pistachios 1 big lemon, fully zested and 1-2 tablespoons juice olive oil fresh pepper Cook onion and garlic in olive oil slowly until translucent, add spinach, cook until fully wilted. Drain excess water or cook off. In a large bowl, combine meats, eggs, seasonings, parsley, nuts, lemon juice, zest and bread crumbs. Add spinach mixture. Incorporate everything well with hands. Form into balls and Place on a rack over a foil lined jellyroll pan. Bake at 400 for 30 minutes for 2 1/2" meatballs. Tops should be light brown. Reduce time for smaller meatballs. Good with feta cream sauce. Makes 12-15 meatballs

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Reply to: Elizabeth, I feel your pain! I find that starting in on an explanation of the immune reaction to specific proteins and how handling and cooking make them more rather than less likely to trigger a reaction, melts their poor little minds. It doesn't compel them to compassion or empathy, but does bore them sufficiently to drop the subject. :)

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