NY Time Pickleback Slaw

From the New York Times
By Sam Sifton

1 small head green cabbage
1 small head red cabbage
2 carrots, peeled and grated
2 tart apples, like Granny Smith, peeled and cut into matchsticks
½ cup mayonnaise, preferably homemade or Hellmann’s
3 tablespoons juice from a pickle jar, or of pickle relish
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons pepper sauce, like Frank’s, or to taste
 Kosher salt
 Ground black pepper

Cut the cabbages in half and remove the core from each side. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots and apples in a large nonreactive bowl.
In a separate bowl, whisk together the remaining ingredients.
Pour the dressing over the cabbage and toss. Season to taste. The coleslaw may be covered with plastic wrap and refrigerated. Toss again before serving.

notes:
• This is delicious - never fails to be a hit.
• In a pinch have substituted white wine vinegar
add some pieces of actual pickle, works great!
• Replace the apple with diced red &/or green pepper, sprinkle in a tsp or 2 of caraway seeds, double the vinegar/pickle juice, bring it with the mustard, S&P to a boil, pour it over the veggies to slightly wilt them. Allow to marinate an hour or more in fridge, then add mayo and mix with hands. 

NYTimes Hummus

This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. While it’s well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas is perfectly acceptable.
Featured in: In ‘Zahav,’ Michael Solomonov Explores Israeli Food.

Ingredients
1 cup dried chickpeas
2 teaspoons baking soda
 Juice of 1 1/2 large lemons (about 1/3 cup), more to taste
2 to 4 cloves garlic, grated
1 ¾ teaspoons kosher salt, more to taste
1 cup sesame tahini
½ teaspoon ground cumin, more to taste
 Paprika, for serving
 Olive oil, for serving
 Chopped fresh parsley, for serving

Preparation
In a bowl, cover chickpeas by at least 2 inches of cold water. Add 1 teaspoon baking soda and let soak at room temperature overnight. Drain and rinse.

In a medium pot, cover soaked chickpeas by at least 4 inches of water. Add the remaining teaspoon baking soda and bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours. (Overcooked chickpeas are the secret to creamy hummus, so don’t worry if they start to break down a little.) Drain.

While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. You’re looking for a perfectly smooth, creamy sauce.

Add the warm, drained chickpeas to blender with tahini mixture. Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultracreamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.

To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.  

Smashed Cucumber Salad from the New York Times

For the salad:
About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse)
Kosher salt
Raw or granulated sugar
½ cup Greek-style plain yogurt
Freshly grated zest and juice of 1 lime
1 tablespoon rice wine vinegar
2 tablespoons extra-virgin olive oil, more for drizzling
¼ teaspoon black pepper, more to taste
4 scallions, minced

For the spicy honey and breadstick croutons (optional, for garnish):½ teaspoon hot sauce
1 tablespoon honey
⅔ cup lightly crushed sesame breadsticks (crush breadsticks in a sealed plastic bag to the size of small croutons)
Olive oil, for drizzling

Preparation
Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long.  Cut each piece in half lengthwise.On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.

Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.

Make the dressing: In a bowl, mix yogurt, lime zest and juice, vinegar, oil, 1/2 teaspoon salt and the pepper. This mixture should taste fiercely acidic and quite salty; add salt and vinegar as needed. Keep refrigerated.

If making the spicy honey, combine hot sauce and honey in a small bowl and stir well until smooth. 

If making the croutons, toast the breadstick pieces in a toaster oven or skillet. Drizzle with olive oil and stir occasionally, until golden and crunchy.
When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a bowl. Drizzle lightly with olive oil and toss. Add scallions and half of the dressing and toss gently. Keep adding dressing until cucumbers are well coated but not drowned.
Serve immediately. For each serving, scoop a large spoonful of cucumbers into a bowl, drizzle with spicy honey and sprinkle with a handful of croutons.

Classic Cole Slaw

 

INGREDIENTS

  • 6 cups finely sliced cabbage (1 small head weighing about 1 1/4 pounds or one 350-gram package shredded cabbage)
  • 8 scallions (including green parts), cut into thin rings
  • 5 tablespoons granulated sugar, or less to taste
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons milk, preferably whole
  • 1/2 cup mayonnaise
  • 4 tablespoons buttermilk
  • 2 teaspoons white wine vinegar
  • 3 teaspoons lime or lemon juice

DIRECTIONS

  • 1. In a large bowl, toss together the cabbage and scallions.
  • 2. In a separate bowl, stir to together the sugar, salt, pepper, milk, mayo, buttermilk, vinegar, and lime or lemon juice. Taste and season with more salt and pepper if desired.
  • 3. Pour the dressing over the onion and cabbage and stir. Refrigerate for about 2 hours.
  • 4. Stir thoroughly before serving.

    Read more at http://leitesculinaria.com/99884/recipes-classic-coleslaw.html#XIfL07mZMI1zGSvG.99

Honey Cornmeal Snacking Cake from PBS|Food

This Honey Cornbread Snacking Cake is meant to complement a leisurely Summer vibe. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog) Continue

Course: Dessert
Occasion: CookoutJuly 4thParty
Theme: Comfort FoodCooking with KidsFamily Friendly

Ingredients

  • 2 1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 3/4 cups white granulated sugar
  • 3/4 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons salt 
  • 1/4 cup Greek yogurt
  • 2/3 cup buttermilk, shaken 
  • 2 large eggs
  • 1/2 cup melted butter, cooled slightly, plus 1 additional tablespoon for pan
  • 3 tablespoons honey
  • 1/3 cup fresh blueberries  
  • 1 tablespoon powdered sugar, for garnish

Directions

  1. Preheat the oven to 350 degrees F. Grease (with butter) and flour an 8-inch cake pan and line the bottom with parchment. 
  2. In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside. In a medium bowl, whisk together the yogurt, buttermilk, eggs, melted butter and honey. Pour the wet ingredients into the dry and mix until just combined. 
  3. Add the batter to the cake pan and push the fresh blueberries into the top of the cake. Bake for 15 to 20 minutes, until a skewer inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan. Run a butter knife along the side and invert the cake onto a plate. Dust with powdered sugar.

Produced by:
 http://www.pbs.org/food/fresh-tastes/honey-cornbread-snacking-cake/

 

 

Onion and Cilantro Chutney from Asian Pickles: India by Karen Solomon (10 Speed Press)

time: 15 minutes

6 oz. red onion (about 1/2 large onion)
1/2 cup cilantro leaves
1 tsp. kosher salt
3 TBSP fresh lime juice (from about 2 limes)
1 tsp. vegetable oil
1 1/2 teaspoons ground cumin

Bring a small pot of water to a boil while you slide the onion into 1/4" strips (I use a mandolin and go thinner).

Blanch the onion by boiling it for 20 seconds, then immediately draining and running it under cold water; toss it with your hands ot cool it down and stop the cooking. Drain completely, and transfer to a mixing bowl with cilantro, salt and lime juice.

In a small skillet, combine the oil with cumin and let it toast, stirring constantly until it turns medium brown and becomes fragrant (about 3 minutes). Let it cool slightly and mix with the other ingredients in mixing bowl.

Toss completely and serve. Cover and refrigerate any unused portion. This chutney will keep up to 3 days.

Beyond delicious.
 

Sublime Bacon Jam for a winter snuggle.

From I am a food blog

Bacon Jam Recipe

adapted from marthastewart.com
1/2 pound bacon,
finely chopped 1/2 small onion,
diced 2 cloves of garlic, crushed
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 tablespoons maple syrup 1
tablespoon red chili flakes

In a medium saucepan, cook the bacon over medium-high heat, stirring occasionally, until crispy and lightly browned. Transfer the bacon to a paper-towel lined plate. Pour off all but 1 tablespoon bacon drippings. Add onions, crushed garlic and chill flakes. Cook until onions are translucent. Add vinegar, brown sugar, maple syrup and bring to boil, stirring and scraping up the browned bits. Add the bacon back in a simmer on low heat until liquid is syrupy and thick, about 30 minutes. Transfer to a food processor and pulse. Enjoy on everything! Keeps in the fridge for 4 weeks.

Martha Stewart's Apple Pie Cake

You can make this delicious, dramatic dessert with just six common ingredients. It’s actually a cross between a pie and a fruit crisp: The brown-sugar crumb mixture serves as the crust as well as the topping. Dust the top of the cake with confectioners’ sugar. Put some sugar in a standard sieve, hold it above the cake, and tap the edge lightly as you move the sieve.
Everyday Food, January/February 2003
Prep Time 45 minutes
Total Time 2 hours
Yield Serves 8
Ingredients
2 cups flour
1 cup packed light-brown sugar 
2 teaspoons cinnamon
1/2 pound (2 sticks) cold unsalted butter, cut into 8 pieces
5 pounds (about 12) tart apples, such as Granny Smith
2 tablespoons fresh lemon juice

Directions
In a large bowl, combine flour, brown sugar, and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in butter until the mixture forms pea-size pieces. Press 2/3 of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan.
Preheat oven to 350 degrees. Peel apples, cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss apple slices with remaining teaspoon cinnamon and lemon juice, and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle remaining crumb mixture on top.
Put the pan on an aluminum foil-lined baking sheet, and bake for 1 hour and 15 minutes, or until golden brown on top. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve at room temperature.

 

Ginger Miso Dressing for Everyone!

Miso-Ginger Dressing
 
By MARK BITTMAN
Published: July 21, 2009
Adapted from “How to Cook Everything,” by Mark Bittman (Wiley, 2008)
Related

The Minimalist: 101 Simple Salads for the Season (July 22, 2009)
Time: 5 minutes
1/4 cup peanut oil or neutral oil, like grapeseed or corn
1/4 cup rice vinegar
3 tablespoons mild or sweet miso, like yellow or white
1 tablespoon dark sesame oil
2 medium carrots, roughly chopped
1 inchlong piece fresh ginger, cut into coins
Salt and freshly ground black pepper.
Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.
Yield: About 1 1/4 cups.
ASIAN GREENS SALAD WITH GINGER MISO DRESSING
Serves 2 to 4
A hand-crafted dressing of ginger, miso, tahini (sesame paste) and lemon adds a creamy balance to organic baby spinach, mizuna, red and green Chard and red mustard greens. Tangy daikon radish, sweet carrots and crisp scallions complete this Asian delight.
Ingredients

Dressing 
1 (2-inch) piece fresh ginger, coarsely chopped 
2 tablespoons white miso 
3 tablespoons tahini (sesame paste) 
1/2 cup water 
3 tablespoons fresh lemon juice 
Salad 
5 ounces baby Asian salad mixed greens 
1 small daikon radish, sliced into 1/8-inch-thick rounds 
1 carrot, cut into 2-inch-long slender sticks 
2 green onions (white part only), chopped
Method
For the dressing, place ginger, miso, tahini, water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream. Strain the dressing through a fine sieve to remove ginger fiber. For the salad, divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with scallions. Drizzle one to two tablespoons of dressing over each salad and serve.
Nutrition
Per Serving (3.75 oz-wt.): 100 calories (50 from fat), 6g total fat, 1g saturated fat, 3g dietary fiber, 4g protein, 11g carbohydrate, 0mg cholesterol, 330mg sodium
———
Japanese Ginger-Miso Dressing
By Rinshinomori on September 19, 2006
food.com
ingredients:
1 tablespoon sesame seed, roasted lightly
1/4 cup onion, chopped roughly
2 tablespoons gingerroot, chopped roughly
1 1/2 tablespoons white miso
3/4 cup oil
1/2 cup rice vinegar
3 -4 teaspoons sugar
1 1/2 teaspoons salt
1 tablespoon soy sauce
pepper
Change Measurements: US | Metric
Directions:
Prep Time: 15 mins
Total Time: 15 mins
1 Using a blender or food processor, blend for 30 seconds.
Read more: http://www.food.com/recipe/japanese-ginger-miso-dressing-186937#ixzz1F778eXVN
______
http://picardrecipes.blogspot.com/2007/04/andreaes-ginger-miso-sauce.html
Andreae’s* Ginger Miso Sauce

1/4 c white or red miso*
2 tbsp soy sauce
1 1/2 tbsp rice vinegar or apple cider vinegar
2 tbsp honey or other sweetener
1 tbsp minced fresh ginger
1-2 cloves garlic, crushed
1/8-1/4 tsp chili flakes
juice of 1/2 lime
2 tbsp water
Whisk ingredients together. Some varieties of miso are quite salty, so do a taste-test and adjust honey and lime juice accordingly. Makes about 3/4 cup. You can store the sauce in the fridge for a week or so.
This sauce is very strongly flavoured, and might freak you out if you just lick it off the spoon. It wants some kind of starchy, vegetable-y foil. You can use it cold as a dressing for noodle salads (say, some rice noodles, julienned carrots, cucumber, radishes, etc.), or warmed over rice, or noodles, with vegetables (and maybe some cashews… yum…).
For a warm dish, heat the sauce in a small pot on medium heat, stirring occasionally. Don’t let the sauce boil. High temperatures can kill the healthful bacteria in the miso. 
You can buy miso in Asian food shops, health food stores, and in the health food sections of the big supermarkets. It’s in the refrigerators, either in plastic tubs or squishy bags. Pungency and saltiness will vary by colour and brand; generally lighter miso is milder in flavour. Miso will keep in a sealed container in your fridge for months and months.
*From Andreae’s de-lovely food column in the Scope newspaper of St. John’s, NewFoundland: The Food Nerd.
——-
From MarthaStewart.com
Carrot, Miso, and Ginger Salad Dressing
To achieve a uniform consistency, grate the carrot on the small holes of a box grater before pureeing in the food processor. We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame (soybeans).Per serving: 118 calories, 10 g fat, 0 mg cholesterol, 4 g carbs, 147 mg sodium, 1 g protein, 1 g fiber

Ingredients
Serves 4
1 1/2 tablespoons minced fresh ginger (1 1/2-inch piece)
1 large carrot, finely grated
2 tablespoons plus 1 teaspoon rice-wine vinegar
2 teaspoons white miso
3 tablespoons canola or vegetable oil
1 tablespoon water, if needed
Directions
In the bowl of a food processor, pulse ginger and carrot to a coarse paste. Add vinegar and miso, and pulse to combine.
With the machine running, slowly add oil in a thin, steady stream through the feed tube until mixture is emulsified. Add water if dressing is too thick. Use immediately, or store in an airtight container in the refrigerator up to 1 week.
Read more at Marthastewart.com: Carrot, Miso, and Ginger Salad Dressing - Martha Stewart Recipes 
_______
Ginger Sesame Miso Dressing
Makes about 1/2 cup

1-2 inch knob of ginger, peeled and minced (depending on how much you like ginger)
2 Tbsp toasted white sesame seeds (you can buy them already toasted)
2 Tbsp miso paste (I use shiro or white miso)
2 Tbsp rice wine vinegar (or lemon or lime juice)
1/4 cup canola oil
Put all ingredients into a 2 cup glass measuring cup and puree with an immersion blender until smooth. Taste and adjust the balance with Shoyu (if you need more salt), sugar, and vinegar (or citrus juice). If the dressing is too strong for your taste, blend in more oil.
Posted by Helen at 1:58 PM  http://www.beyondsalmon.com/2010/07/japanese-ginger-sesame-miso-dressing.html

Miso-Ginger Dressing By MARK BITTMAN

Published: July 21, 2009Adapted from “How to Cook Everything,” by Mark Bittman (Wiley, 2008)
RelatedThe Minimalist: 101 Simple Salads for the Season (July 22, 2009)
Time: 5 minutes

1/4 cup peanut oil or neutral oil, like grapeseed or corn1/4 cup rice vinegar3 tablespoons mild or sweet miso, like yellow or white1 tablespoon dark sesame oil2 medium carrots, roughly chopped1 inchlong piece fresh ginger, cut into coinsSalt and freshly ground black pepper.Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.Yield: About 1 1/4 cups.

ASIAN GREENS SALAD WITH GINGER MISO DRESSING
Serves 2 to 4

A hand-crafted dressing of ginger, miso, tahini (sesame paste) and lemon adds a creamy balance to organic baby spinach, mizuna, red and green Chard and red mustard greens. Tangy daikon radish, sweet carrots and crisp scallions complete this Asian delight.

Ingredients
Dressing 1 (2-inch) piece fresh ginger, coarsely chopped 2 tablespoons white miso 3 tablespoons tahini (sesame paste) 1/2 cup water 3 tablespoons fresh lemon juice 

Salad 5 ounces baby Asian salad mixed greens 1 small daikon radish, sliced into 1/8-inch-thick rounds 1 carrot, cut into 2-inch-long slender sticks 2 green onions (white part only), chopped
MethodFor the dressing, place ginger, miso, tahini, water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream. Strain the dressing through a fine sieve to remove ginger fiber. 

For the salad, divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with scallions. 

Drizzle one to two tablespoons of dressing over each salad and serve.

NutritionPer Serving (3.75 oz-wt.): 100 calories (50 from fat), 6g total fat, 1g saturated fat, 3g dietary fiber, 

Chocolate Chip Cookie Bars from King Arthur Flour.com

 

No time to make everyone’s favorite, chocolate chip cookies? This dough comes together in a flash—just spread it in a pan and bake; no need to shape individual cookies.

2 3/4 cups (11 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup (10 2/3 tablespoons, 5 1/4 ounces) butter
2 1/4 cups (18 ounces) firmly packed brown sugar
3 large eggs
1 teaspoon vanilla
3 cups (16 to 18 ounces) chocolate chips
1 cup (4 ounces) chopped walnuts or pecans

Preheat the oven to 350°F. Grease a 9 x 13-inch pan.

In a large bowl, whisk together the flour, baking powder and salt. Set aside.

Melt the butter, and add the brown sugar, stirring until smooth. Allow the mixture to cool slightly. Add the eggs one at a time, beating well after each addition, then stir in the vanilla. Add the flour mixture, then the chocolate chips and nuts. Scoop the batter into the prepared pan.

Bake the bars for 30 to 35 minutes, until their top is shiny and golden. Don’t overbake, or the bars will be dry; a cake tester inserted in the center will not come out clean. Remove the bars from the oven, and allow them to cool to room temperature before cutting. Yield: 24 bars.

Variation: Use a mixture of your favorite flavored chips: chocolate, white chocolate, cinnamon, cappuccino, etc.

 

Almond Cornmeal Cake from Gourmet 2000

3/4 cup yellow cornmeal
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2/3 cup whole blanched almonds
3/4 cup sugar
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened
3 large eggs
3/4 teaspoon vanilla
Preheat oven to 325°F and butter an 8 1/2- by 4 1/2- by 3-inch loaf pan. Put a 24- by 3 1/2-inch strip of wax paper lengthwise down center of pan (to facilitate unmolding), leaving an overhang on each end.
Whisk together cornmeal, flour, baking powder, and salt.
Finely grind almonds with 1/4 cup sugar in a food processor and stir into cornmeal mixture.
Beat butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until combined well. Beat in eggs 1 at a time until just blended, then beat in vanilla. (Mixture will look curdled.) Add cornmeal mixture and stir and fold until just combined.
Transfer batter to loaf pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 1 hour. Cool cake in pan on a rack 5 minutes. Loosen edges with a knife, then use strips to carefully lift cake from pan onto rack.


3/4 cup yellow cornmeal1/4 cup all-purpose flour3/4 teaspoon baking powder1/2 teaspoon salt2/3 cup whole blanched almonds3/4 cup sugar1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened3 large eggs3/4 teaspoon vanilla

Preheat oven to 325°F and butter an 8 1/2- by 4 1/2- by 3-inch loaf pan. Put a 24- by 3 1/2-inch strip of wax paper lengthwise down center of pan (to facilitate unmolding), leaving an overhang on each end.Whisk together cornmeal, flour, baking powder, and salt.Finely grind almonds with 1/4 cup sugar in a food processor and stir into cornmeal mixture.Beat butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until combined well. Beat in eggs 1 at a time until just blended, then beat in vanilla. (Mixture will look curdled.) Add cornmeal mixture and stir and fold until just combined.Transfer batter to loaf pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 1 hour. Cool cake in pan on a rack 5 minutes. Loosen edges with a knife, then use strips to carefully lift cake from pan onto rack.

Alton Brown's Graham Crackers

Graham Crackers Recipe courtesy Alton Brown,
2008
Prep Time: 30 min
Inactive Prep Time: -- Cook Time: 25 min
Level: Easy
Serves: 25 to 30 minutes

Ingredients
8 3/8 ounces graham flour
1 7/8 ounces all-purpose flour
3 ounces dark brown sugar
3/4 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/8 teaspoon ground cinnamon
3 ounces unsalted butter, cut into 1/4-inch cubes and chilled
2 1/4 ounces molasses
1 1/2 ounces whole milk
1/2 teaspoon vanilla extract

Directions
Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.

Barbara's Torta

1 pkg of frozen puff pastry (Pepperidge Farm)
3.5 lbs potatoes (peeled)
1 leek (cut, washed)
1 sm container ricotta
2 eggs
1 c. parmesan cheese
salt and pepper to taste
Butter and milk (warmed)

Dethaw the frozen puff pastry. Peel potatoes. Boil. Mash with butter and milk. Saute leeks and mix into potato mixture. Beat egg and mix with ricotta cheese. Mix cheese/egg mix with potatoes. Roll thawed puff pastry into two pieces big enough to cover (and then some) a pieplate. Place in pieplate. Heap potato mixture into the bottom layer of the puff pastry. Place second layer of pastry on top. Crimp edges and vent. Eggwash. Bake at 350˚ for around an hour (watch for the color of the crust.

More Dumplings from Martha

New Years Dumplings

Ingredients
Makes About 40

1 small head Napa cabbage (about 1 1/2 pounds), trimmed and finely chopped
1 1/4 teaspoons coarse salt 1/2 pound ground pork
1/3 pound garlic chives, trimmed and minced 2 tablespoons plus 1/2 cup soy sauce
1 1/2 tablespoons toasted sesame oil, plus more for sauce
1 1/2 tablespoons rice wine, or sake
2 tablespoons peeled and minced ginger
1 tablespoon cornstarch, plus more for dusting
40 round dumpling or gyoza skins
2 tablespoons safflower oil, plus more if needed
2 1/4 cups water

Directions
In a medium bowl, combine cabbage and 1 teaspoon salt. Toss to combine. Let stand, at room temperature, for about 1 hour. Squeeze liquid from cabbage, and transfer to a large bowl.

Add pork, chives, 2 tablespoons soy sauce, sesame oil, rice wine, ginger, cornstarch, and remaining 1/4 teaspoon salt. Combine thoroughly using your hands or a wooden spoon. The mixture should be thick and rather sticky.

Lightly dust a baking sheet with cornstarch. Place about 1 1/2 teaspoons of filling in the center of a dumpling skin. Use your finger or a pastry brush to moisten edge of dumpling skin with water. Fold skin over filling to form a half-moon shape. Press edges to seal. Place on prepared baking sheet. Repeat with remaining filling and dumpling skins.

To make the dipping sauce: In a small bowl, combine 1/4 cup water, remaining and 1/2 cup soy sauce. If desired, add a little sesame oil; set aside. In a large nonstick skillet, heat 1 tablespoon of safflower oil over medium-high heat. Add half of the dumplings, folded edge down, placing close together so they stand up, and cook until golden, about 2 minutes. Add 1 cup water. Cover, and bring to a boil. Reduce to a moderate boil, and cook until skins are translucent and filling is cooked through, 7 to 10 minutes.

Uncover, and allow liquid to evaporate. Loosen dumplings from pan with a spatula, adding a small amount of safflower oil, if necessary. Continue cooking until bottoms of dumplings re-crisp, about 1 minute more. Turn out onto a serving platter. Repeat with remaining oil, dumplings, and water. Serve hot with dipping sauce.

Rockin' Asian From Martha Stewart

Potstickers>>

Pot Stickers

Wontons that have been browned and steamed or simmered are called pot stickers. Serve them as an appetizer or a main course.

Prep: 25 minutes Total: 40 minutes
Ingredients Serves 4

24 rectangular (3 1/2-by-3-inch) or square wonton wrappers
1 recipe Wonton Filling
2 tablespoons vegetable oil
2 scallions, finely chopped (optional)
1/3 cup reduced-sodium soy sauce, for serving

Directions
Make wontons (through step 2).Transfer to an oiled plate, and cover with a damp towel to keep moist. In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes. Repeat with remaining tablespoon oil and wontons. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.

Wonton Filling
Ingredients
Makes enough to fill about 24 wontons
1/2 cup finely chopped Napa or Savoy cabbage
Coarse salt
6 ounces ground pork, not all lean
3 scallions, finely chopped
1 tablespoon finely chopped, peeled fresh ginger
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
Directions
In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.
Turkey Dumplings
Ingredients
Makes about 80 dumplings
1 pound ground turkey
1/2 head iceberg lettuce, chopped
1/4 cup soy sauce
1 tablespoon sesame oil
1/4 cup white vinegar
1 tablespoon sugar
5 scallions, light green parts only, chopped
2 large eggs
1 (10-ounce) package white button mushrooms, cleaned and chopped
Coarse salt
All-purpose flour, for baking sheet
2 (12-ounce) packages round dumpling or gyoza skins
2 tablespoons canola oil
Dipping Sauce
Directions
In a large bowl, mix together turkey, lettuce, soy sauce, sesame oil, vinegar, sugar, scallions, eggs, and mushrooms until well combined. Season with salt.
Lightly dust a baking sheet with flour. Place about 1 teaspoon filling in the center of a dumpling skin. Use your finger or a pastry brush to moisten edge of dumpling skin with water. Fold skin over filling to form a half-moon shape. Press edges to seal. Place on prepared baking sheet. Repeat with remaining filling and dumpling skins. (At this point, dumplings may be frozen. To freeze, place dumplings on a parchment-lined baking sheet and freeze until frozen. Transfer dumplings to a resealable plastic bag and keep frozen up to 3 months.)
In a large nonstick skillet, heat canola oil over medium-high heat. Add dumplings and cook for 30 seconds. Add 1/4 cup water to skillet and cover. Cook until turkey is cooked through, 8 to 10 minutes (12 to 15 minutes if frozen). Serve immediately with Dipping Sauce.

 

Dipping Sauce

 Makes about 1 cup

1/2 cup soy sauce
1/2 cup white vinegar
10 drops sesame oil
Juice of 1/2 lime
1/2 teaspoon fresh ginger, peeled and chopped

Directions
Mix all ingredients together in a small bowl.

 

 

Cracked Wheat Topknots

yield: Makes 2 dozen rolls
active time: 1 hr
total time: 5 3 /4 hr (includes rising)

Who knew rolls could be so, well, adorable? But of course looks aren’t everything: They’ve got substance, too, with a satisfyingly salty...

Ingredients

* 1 1/2 cups boiling-hot water
* 1/2 cup medium bulgur (also called cracked wheat)
* 1 tablespoon table salt, divided
* 1 1/2 cups whole milk
* 1 stick unsalted butter, cut into pieces
* 2 1/4 teaspoon active dry yeast (a 1/4-ounce package)
* 1/4 cup warm water (105–115°F)
* 1 tablespoon mild honey or sugar
* 1 1/2 cups whole-wheat flour
* 3 cups all-purpose flour plus more for kneading and dusting
* 1 large egg white beaten with 1 tablespoon water for egg wash
* 1 1/2 tablespoons flaky sea salt (preferably Maldon)

Preparation
Stir together boiling-hot water, bulgur, and 1/2 teaspoon table salt in a small bowl and let stand until bulgur is tender, about 40 minutes. While bulgur soaks, heat milk with butter in a small saucepan over low heat just until butter is melted. Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)

Add flours and remaining 2 1/2 teaspoons table salt to yeast mixture. Drain bulgur in a sieve, then mix bulgur and milk mixture into flour mixture with a wooden spoon or rubber spatula until a sticky dough forms. Turn out dough onto a well-floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and almost smooth, 6 to 8 minutes. Form dough into a ball.

Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 2 to 2 1/2 hours. Line 2 large baking sheets with parchment paper. Punch down dough (do not knead), then halve. Cut half of dough into 12 equal pieces (keep remaining half covered with plastic wrap). Roll each piece into a 12-inch-long rope with floured hands (flour surface only if dough is sticky). Make a loop with each rope, wrapping it around fingers of one hand, then knot dough twice through loop, leaving 1 end in center on top and tucking bottom end under. Transfer to a baking sheet, arranging rolls 2 inches apart. Make more rolls with remaining dough, transferring to second sheet.

Cover rolls with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.

Preheat oven to 375°F with racks in upper and lower thirds. Brush rolls with egg wash and sprinkle with sea salt. Bake rolls, switching position of sheets halfway through, until golden brown, 20 to 25 minutes total. Transfer rolls to a rack

Cooks' notes: Rolls are best the day they're made but can be frozen (cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed through, 5 to 10 minutes. from Epicurious/Gourmet Magazine

Foccacia from Martha Stewart Baking from Facebook

7 cups bread flour
3.5 cups warm water
1 tsp active dry yeast
2 Tbsp coarse salt
3/4 cup extra virgin olive oil
Sea Salt for sprinkling or fresh chopped herbs


Whisk together flour, yeast, and water, cover with plastic wrap and let rise until tripled (about 2 hours).

Add the salt and, using the dough hook attachment of your mixer, mix for 3-5 minutes on low, stopping to scrape the sides of the bowl as needed.

When the dough begins to climb the sides of the bowl, raise the speed to medium and beat for 15 seconds then transfer to well floured surface for kneading. Fold the dough over onto itself a couple of times and transfer to a floured bowl, cover with plastic wrap, and let double again.

After a couple more kneading/resting cycles, you have a dough heavily bubbled and slack. Preheat the oven to 450 and pour 1/2 cup of the olive oil into a 17 by 12 inch rimmed baking pan. Dump the dough ball into the oil and turn to fully coat. Then press it down to fill the pan, letting it rest for a few minutes if it starts to resist. When it has fully filled the pan, press your fingers into it to leave impressions and then pour the remaining oil over the top and, if you're using it, sprinkle with salt

Pop it in the oven for 25-30 minutes (barring some disaster) and when it comes out it will be thick and crusty and the bottom almost fried from the pools of oil.

Focaccia

Ingredients
Makes one 9-by-12-inch

1/4 cup extra-virgin olive oil, plus more for baking sheet
1 1/2 tablespoons sugar
1 packet (2 1/4 teaspoons) active dry yeast
1 tablespoon fresh thyme leaves
4 teaspoons finely chopped fresh rosemary
3 1/2 cups all-purpose flour, plus more for kneading
2 teaspoons coarse salt
Malden sea salt, for sprinkling

Directions
  1. Lightly oil a rimmed baking sheet; set aside. In the bowl of an electric mixer fitted with the dough hook, combine 6 tablespoons warm water (105 degrees.to 115 degrees., the sugar, and yeast. Stir to dissolve. Let stand until foamy, about 5 minutes. Add oil, 1 cup warm water (105 degrees.to 115 degrees., thyme, and 2 teaspoons rosemary; stir to combine.
  2. Add flour and salt, and mix on low speed until all the flour is incorporated into dough, about 2 minutes. Increase speed to medium and continue mixing until a very sticky dough forms, cleaning the dough hook 2 or 3 times, (it will not completely come up from the bottom of the bowl), about 3 minutes. Transfer dough to a lightly floured work surface. Knead dough with lightly floured hands until smooth and elastic, about 2 minutes.
  3. Place dough on prepared baking sheet, turning to coat with oil. Cover lightly with plastic wrap; transfer to a warm place, and let rise until doubled in bulk, about 45 minutes.
  4. Preheat oven to 425 degrees.with rack in the center of the oven. When dough has doubled in size, press out to fill pan. Let dough rest, covered with plastic wrap, for 10 minutes.
  5. Drizzle with olive oil, sprinkle with remaining 2 teaspoons chopped rosemary and sea salt. Bake until top is golden brown and sounds hollow when tapped, about 20 to 30 minutes. Transfer to a wire rack to cool.

from Martha Stewart online>>

Foccaccia from Eat this House

Focaccia
from Martha Stewart's Baking Handbook

7 cups bread flour
3.5 cups warm water
1 tsp active dry yeast
2 Tbsp coarse salt
3/4 cup extra virgin olive oil
Sea Salt for sprinkling (which I found pretty unnecessary given that 2 tablespoons of salt in the dough)

Whisk together flour, yeast, and water, cover with plastic wrap and let rise until tripled (about 2 hours). Add the salt and, using the dough hook attachment of your mixer, mix for 3-5 minutes on low, stopping to scrape the sides of the bowl as needed. When the dough begins to climb the sides of the bowl, raise the speed to medium and beat for 15 seconds then transfer to well floured surface for kneading. Fold the dough over onto itself a couple of times and transfer to a floured bowl, cover with plastic wrap, and let double again.

I'm going to skip some steps here because you need to just go out and buy this book but suffice to say that after a couple more kneading/resting cycles, you have a dough heavily bubbled and slack. Preheat the oven to 450 and pour 1/2 cup of the olive oil into a 17 by 12 inch rimmed baking pan. Dump the dough ball into the oil and turn to fully coat. Then press it down to fill the pan, letting it rest for a few minutes if it starts to resist. When it has fully filled the pan, press your fingers into it to leave impressions and then pour the remaining oil over the top and, if you're using it, sprinkle with salt. Pop it in the oven for 25-30 minutes (barring some disaster) and when it comes out it will be thick and crusty and the bottom almost fried from the pools of oil that, if you're lucky, will not have been flung from the bread by oven spring as if bounding from a trampoline.

Drum roll and applause to Eat this house. Barbara Boscia swears by this one.

Bread Machine Pizza Dough

Ingredients

2 teaspoons dried granulated yeast

3 cups bread flour

1 teaspoon salt

2 tablespoons sugar

2 tablespoons olive oil

1 cup water, plus 2 tablespoons water

Place all the above ingredients in the order I have listed into the bread machine. Select the dough cycle and press start! When the dough cycle is complete, take the dough out of the machine and place in well greased bowl, and roll the dough around (in the bowl) thus'coating' it in oil. Cover and leave to rise in a warm place for about 1/2 an hour. Knead the risen dough lightly.

From Recipezaar.com Made December 31,2009 in anticipation of the New Year!

I let rise in front of the woodstove and punched down twice. Also used just plain unbleached flour (King Arthur).