Eggnog (raw)

From Alton Brown

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

Soba Noodles with Vegetables and Crispy Tofu

Adapted from Gourmet January 1996

8 ounces of soba noodles
3 tablespoons grapeseed oil
16-ounce package of extra firm tofu (rinsed, patted dry, and cut into 1/2-inch cubes)
4 carrots, cut into short, thin sticks
8 ounces fresh mushrooms, stems discarded and caps thin-sliced
4 stalks celery, halved and thin-sliced
2 tablespoons grated peeled fresh ginger
2 teaspoons sesame oil
1 tablespoon tamari or soy sauce, plus more to taste
2 tablespoons rice vinegar
1 tablespoon sesame seeds
2 green onions, thinly sliced (white and green parts)

In a 6-quart pot, bring 5 quarts of salted water to a boil. Cook noodles in boiling water until al dente. Drain noodles in a colander and immediately rinse with cold water. In a large bowl, toss noodles with 1 teaspoon sesame oil.

Meanwhile, in a large non-stick skillet, heat 1 teaspoon grapeseed oil over moderately high heat. Brown the tofu, stirring a few times. Transfer tofu with a slotted spoon to a paper towel to drain; season with salt and pepper.

Add carrots to skillet and sauté, stirring, until just tender and golden brown. Transfer carrots with slotted spoon to a bowl. Add to skillet remaining 2 tablespoons grapeseed oil, mushrooms, celery, and ginger, and cook over moderate heat, stirring constantly, until vegetables are tender. Stir in carrots.

Add 1/4 cup water, tamari/soy sauce, vinegar, and remaining teaspoon sesame oil. Bring mixture to a simmer and cook, stirring, until hot. Add noodles, tossing to combine and adding more water if necessary. Cook until heated through. Season noodles with salt and pepper and serve warm topped with tofu, sesame seeds, and green onions.

21st-Century Mac and Cheese

From The Splendid Table's How to Eat Supper

3 quarts salted water in a 4-quart pot
1/2 pound (2 cups) elbow macaroni or penne pasta
1 large egg
1 cup milk, half-and-half, or heavy cream
1 small garlic clove
3/4 medium onion, coarse chopped
1 generous cup (5 ounces) shredded good-quality extra-sharp cheddar cheese
5 ounces cream cheese, crumbled
2/3 cup (3 ounces) shredded gruyere, appenzeller, or manchego cheese
Generous 1/8 teaspoon red pepper flakes
Generous 1/8 teaspoon salt
Generous 1/8 teaspoon fresh-ground black pepper
Generous 1/4 teaspoon sweet paprika, Hungarian or Spanish
3 tablespoons unsalted butter
12 saltines, coarsely crumbled

Bring the salted water to a boil. Drop in the macaroni or penne. Boil, stirring often, until the pasta is tender but still with a little firmness. Drain in a colander.

Preheat the oven to 350°F. Butter a shallow 1.5-quart baking dish, and add the cooked macaroni.

In a blender or food processor, combine the egg, milk, and garlic. Process for three seconds. Add the onion, cheese, red pepper flakes, salt, black pepper, and paprika, and blend for 10 seconds, or until the onion is cut down to small pieces and the ingredients are blended. Turn the mixture into the dish, folding it into the macaroni. (The casserole could be covered with plastic wrap and refrigerated for up to 24 hours at this point.)

To bake, bring the casserole close to room temperature if it has been refrigerated. Melt the butter, add the saltine crumbles, and coat them with the butter. Spread them over the top of the casserole. Bake for 20 to 25 minutes, or until thick yet creamy. If the top is not golden brown, slip the casserole under the broiler for a minute. Remove it from the oven, let it stand for 5 minutes, and serve.

Beet Cake with Fennel Icing

From The Beetlebung Farm Cookbook

Makes one nine-inch cake

Cake
2 cups grated peeled beets (~1 lb.)
2 cups sugar
2.5 cups all-purpose flour
2 teaspoons unsweetened cocoa powder
1 teaspoon baking soda
1 cup neutral oil, such as canola
1 cup yogurt
2 eggs, beaten
1 teaspoon white vinegar
1/4 teaspoon vanilla extract

Beet Jam
3 apples (any eating apple)
1 cup grated peeled beets (~1/2 lb.)
1/2 cup sugar

Frosting
1 cup milk
1.5 teaspoons fennel seeds
3 tablespoons all-purpose flour
1/2 pound (2 sticks) butter at room temperature
1 cup sugar

Combine the grated beets with 1/2 cup of the sugar in a large bowl. Mix and set aside until the mixture looks "juicy," about 40 minutes.

Heat oven to 350°F. Grease a 9-inch springform pan. In a bowl, whisk the flour with the cocoa and baking soda.

Add the remaining 1.5 cups of sugar to the beet mixture, then add the oil, yogurt, eggs, vinegar, and vanilla and mix well. Fold in the flour mixture. Spoon the batter into the prepared pan. Bake the cake until it bounces back when pressed; start checking after 1 hour, but it may take longer. Allow the cake to cool for 10 minutes, then remove it from the pan and allow it to cool completely.

Meanwhile, make the jam. Peel, core, and chop the apples. Put them in a saucepan with grated beets and sugar. Cook over low het, stirring occasionally and breaking up any chunks as you go, until the jam is very soft and spreadable, about 35 minutes. Allow it to cool.

Start making the frosting while the cake bakes and the jam cooks. Combine the milk and fennels seeds in a saucepan and bring to a simmer over medium heat. Pull the pan off the stove, cover, and let milk set for an hour. Strain the milk (discarding the fennel seeds) and return to the pan. Add the flour and whisk continuously over medium heat until the milk thickens, about 5 minutes (your whisk will begin to leave "tracks"). Pour the mixture into a bowl, cover with plastic wrap so it doesn't form a skin, and set aside to cool.

Using an electric mixer, beat the butter with the sugar until white and fluffy. With the mixer running, slowly add the fennel milk. Beat just until the frosting is light and airy.

When the cake is cool, cut it in half through the middle with a serrated knife, creating two more or less equal rounds. Carefully put the bottom round on a plate or cake stand. Spread the cut surface evenly with the beet jam, then lay the second round, cut-side down, on top. Frost the top and sides of the cake, slice, and serve.

Oatcakes

From Super Natural Every Day

3 cups rolled oats
2 cups spelt flour or whole wheat pastry flour
1/2 teaspoon baking powder
2 teaspoons salt
1/4 cup flax seeds
3/4 cup chopped walnuts (lightly toasted, if wanted)
1/3 cup extra-virgin coconut oil
1/3 cup unsalted butter
3/4 cup maple syrup
1/2 cup natural cane sugar
2 large eggs, lightly beaten

Preheat the oven to 325 with a rack in the top third of the oven. Butter a standard 12-cup muffin pan.

Combine the oats, flour, baking powder, salt, flax seeds, and walnuts in a large mixing bowl.

In a medium saucepan over low heat, combine the coconut oil, butter, maple syrup, and sugar and slowly melt together. Stir just until the butter melts and sugar has dissolved, but don't let the mixture get too hot. You don't want to cook the eggs on contact in the next step.

Pour the coconut oil mixture over the oat mixture. Stir a bit with a fork, add the eggs, and stir again until everything comes together into a wet dough. Spoon the dough into the muffin cups, nearly filling them.

Bake for 25 to 30 minutes , until the edges are deeply golden. Remove the pan from the oven and let cool for a few minutes. Then run a knife around the edges of the cakes and tip them out onto a cooling rack. Serve warm or at room temperature.

Buckwheat-Sesame Noodles with Tofu

Adapted from Super Natural Every Day

1 teaspoon pine nuts

1 teaspoon sunflower seeds

1/2 cup sesame seeds

1.5 tablespoons sugar

1.5 tablespoons tamari or soy sauce

1.5 teaspoons mirin

Scant 1 tablespoon sesame oil

2 tablespoons rice vinegar

1/8 teaspoon cayenne pepper

Salt to taste

12 ounces soba noodles

12 ounces extra-firm tofu

Extra-virgin olive oil

1 bunch green onions, white and light green parts only, thinly sliced. 

Toast the pine nuts and sunflower seeds in a skillet over medium heat until golden, shaking the pan regularly. Add the sesame seeds to the pan and toast for a minute or so. Remove from the heat as soon as you smell a hint of toasted sesame. Transfer to a mortar and pestle and crush the mixture; the texture should be like black sand. Alternatively, you can use a food processor. Stir in the sugar, tamari, mirin, sesame oil, rice vinegar, and cayenne pepper. Taste and adjust if needed.

Bring a large pot of water to a boil. Salt generously, add the soba, and cook according to package directions until tender. Drain, reserving some of the noodle cooking water, and rinse under cold running water. 

While the noodles are cooking, drain the tofu, pat it dry, and cut into matchstick shapes. Season the tofu with a pinch of salt, toss with a small amount of oil, and cook in a large skillet over medium-high heat for a few minutes, tossing every couple minutes, until the pieces are browned on all sides.

Reserve a heaping tablespoon of the sesame paste, then thin the rest with 1/3 cup of the hot noodle water. In a large mixing bowl, combine the soba, half of the green onions, and the black sesame paste. Toss until well combined. Add the tofu and toss again gently. Serve topped with a tiny dollop of the reserved sesame paste and the remaining green onions. 

Quinoa-Parmesan Patties

Adapted from Super Natural Every Day

2.5 cups cooked quinoa, at room temperature
4 large eggs, beaten
1/2 teaspoon salt
1/3 cup finely chopped fresh chives
1 yellow or white onion, finely chopped
1/3 cup freshly grated Parmesan or Gruyere cheese
3 cloves garlic, finely chopped
1 cup whole grain bread crumbs, plus more if needed
Water, if needed
1 tablespoon extra-virgin olive oil or clarified butter

Combine the quinoa, eggs, and salt in a medium bowl, stirring well. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixtures you can easily form into twelve one-inch-thick patties; if not, add more breadcrumbs or a bit of water as needed.

Heat the oil in a large, heavy skillet over medium-low heat, add 4-6 patties, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.

Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order.

Chickpea/Quinoa/Avocado/Red Pepper Bowl

Adapted from wellandfull.com

Quinoa

• 1 Cup Quinoa, rinsed
• 2 Cups Water

Chickpeas

• 1½ Cups Cooked Chickpeas
• Drizzle Olive Oil (or other neutral oil)
• ½ Tsp Salt
• ½ Tsp Smoked Paprika
• 1 Tsp Chili Powder
• ⅛ Tsp Turmeric
• ½ Tsp Oregano

Red Pepper Sauce

• 1 Red Bell Pepper, ribs and seeds removed (or an equivalent amount of roasted red pepper from a jar)
• 2 Tbs Olive Oil (or other neutral oil)
• Juice from 1 Lemon
• ½ Tsp Pepper
• ½ Tsp Salt
• ½ Tsp Paprika
• ¼ Cup Fresh Cilantro

Everything Else

• Mixed Greens
• ~4 radishes
• An Avocado
• Sesame Seeds for Garnish
• 
  
• To cook the quinoa, bring 2 cups water to a boil, then add quinoa. Simmer for about 15 minutes until all water is absorbed. When done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.
• 
  
• Preheat an oven or a toaster oven to 425. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15 minutes. When done, remove from oven and let cool.
• 
  
• To make red pepper dressing, add all dressing ingredients to a blender and blend until smooth.
• 
  
• Finally, assemble the bowls. In two bowls, add quinoa, mixed greens, avocado, radishes, and chickpeas. Drizzle everything with red pepper sauce, and sprinkle with sesame seeds.

Key Lime Poundcake

From the NYT Food section on 4/27/16

Cake
1 cup unsalted butter at room temperature, cut into pieces, plus more for greasing the pan
2 cups all-purpose flour, more for flouring the pan
1.5 teaspoons baking powder
4 ounces cream cheese at room temperature, cut into pieces
1.5 cups granulated white sugar
4 eggs at room temperature, lightly beaten
2 tablespoons lime zest
1 tablespoon Key lime juice

Glaze
4 ounces cream cheese at room temperature
.25 cup unsalted butter at room temperature
2 cups confectioners' sugar
.25 key lime juice
2 tablespoons lime zest

Make the cake: Heat oven to 325 degrees. Butter and flour a 9-by-5 loaf pan. Whisk the flour and baking powder together and set aside.

Mix butter and cream cheese in bowl of a stand mixer, or with a hand mixer on medium speed, until blended; gradually add sugar and beat on medium speed for 5 minutes until light in color and fluffy. Add the beaten eggs about a quarter at a time, fully incorporating before adding the next.

Add lime zest and mix to incorporate. Add dry ingredients alternatively with lime juice, beginning and ending with flour mixture and adding juice in two additions. Mix just enough to incorporate.

Bake for about 1 hour, or until just set in the middle. Check cake after 30 minutes; if top is browning too quickly, tent with foil. If the cake is not set in the middle after an hour, continue baking, checking middle at 5-minute intervals, until set.

Cool in the pan for 20 minutes, then loosen edges and turn out cake onto plate with raised edges to contain the glaze.

While the cake is cooling, make the glaze: in a glass bowl, beat the cream cheese and butter until well-blended and a little fluffy, about 2 minutes. With the mixer on slow speed, gradually add confectioners' sugar until fully incorporated, then beat for 20 to 30 seconds.

Mix in the lime juice, then heat the mixture in a microwave oven for a minute or so until it is very warm and loose. Using a wooden skewer, poke several holes in the cake. Pour half the glaze over the cake, let sit for 10 minutes, pour remaining glaze over cake and sprinkle with lime zest.

Cardamom Rice Pudding with Pistachios and Rose Water

Adapted from Jerusalem

Worth doubling if you're feeding more than 2-4 people dessert

Pudding
1 2/3 cups whole milk
1/2 cup heavy cream
1 vanilla bean, seeds scraped
8 cardamom pods, lightly crushed
Scant 2/3 cup short-grained rice
2 tablespoons unsalted butter, diced
2 tablespoons sweetened condensed milk
Pinch of salt
3 tablespoons unsalted pistachios, slivered or slightly crushed
1 tablespoon dried edible rose petals, to garnish [we skipped this]

Syrup
1 tablespoon honey
1 1/2 teaspoons rose water
1 teaspoon water

Put the whole milk, cream, vanilla seeds and pod, and cardamom pods into a medium saucepan. Place over high heat. As soon as the mix is about to boil, remove from the heat. Allow to cool down, then place in the fridge in a covered bowl to infuse overnight (or at least a few hours).

When the milk is infused, add the milk mixture to the pan with the rice. Bring to a boil and simmer over medium heat, stirring all the time, for about 20 minutes.  The rice should be cooked through but still retain a bite, and the pudding should be thick. You will need to add a little bit of water, about 1/4 cup, toward the end of the cooking if the pudding becomes too thick before the rice is done. [Ours took significantly longer and more liquid because we used brown rice; just keep adding ~1 tablespoon of water at a time until your rice reaches the correct consistency.]

Meanwhile, to prepare the syrup, stir together the honey, rose water, and water until the honey dissolves. Set aside.

Remove the pan from the heat and carefully pick out the cardamom pods and vanilla pod. Stir in the butter, sweetened condensed milk, and a pinch of salt. You can chill the mix now and reheat in the microwave later, or serve immediately. Serve sprinkled with pistachios and rose petals and drizzled with the syrup.

James Beard's Basic White Bread

Adapted from Beard on Bread

Makes one large or two small loaves

1 package active dry yeast
1.5 to 2 cups warm water (about 100-115°F)
2 teaspoons granulated sugar
3.75 to 4 cups all-purpose flour (approximately 1 pound)
1 tablespoon salt
1.5 to 2 tablespoons softened butter or neutral-flavored oil for oiling bowl and pan

First, proof the yeast, which means testing it to make sure it is still active. To do this, pour the contents of the package into 1/2 cup of the warm water, add the sugar, stir well, and set aside. After a few minutes the fermentation of the yeast will become apparent as the mixture swells and small bubbles  appear here and there on the surface.

While the yeast is proofing, measure 3.75 cups unsifted flour into a 2- to 3-quart bowl with rounded sides. (Save the other 1/4 cup flour for kneading, if necessary.) Add the tablespoon of salt and blend well. Pour approximately .75 cup warm water into the flour and stir it with a wooden spoon or with your hands. Add the yeast mixture, and continue stirring until the ingredients are thoroughly blended and tend to form a ball that breaks away from the sides of the bowl. (If the dough is very stiff, add a tiny bit more water.) Transfer the dough to a lightly floured surface.

Now begin the kneading process, which evenly distributes the fermenting yeast cells through the dough. There are several ways to knead, but I prefer this one-handed method: sprinkle the dough lightly with flour and also flour your working hand. Push the heel of your hand down into the dough and away from you. Fold the dough over, give it a quarter turn, and push again with the hand. Continue the sequence of pushing, folding, and turning until it becomes a rhythmic motion. Knead until the dough no longer feels sticky and has a smooth, satiny, elastic texture, adding more flour if necessary; this will take anywhere from 4 to 10 minutes, depending on the character of the flour and the warmth and humidity of the room. To test whether the dough has been kneaded enough, make an indentation in it with your fingers; it should spring back. Sometimes listers will form on the surface of the dough and break, which is another sign that the kneading is sufficient.

When the dough has reached the consistency described above- with experience you will know what this means by the feel of it- it is ready for the first rising. (Rising allows the fermenting yeast to produce tiny bubbles of carbon dioxide, which stretches the gluten in the flour and thus leavens the bread.) First, rest the dough on the board for several minutes. Meanwhile, wash out the mixing bowl, dry it, and rub it with 1 to 1.5 tablespoons of softened butter or oil.

Place the ball of dough in the bowl, and roll it around so that is becomes completely coated with butter. (This will keep the surface from drying out and cracking the dough rises.) Cover the bowl with a piece of plastic wrap or with a towel and set in a warm, draft-free play. Allow the dough to double in size, which will take about 1 to 2 hours. To tell whether the dough is properly risen, make an indentation in it with two fingers. If the dough does not spring back, then it is ready. It will not hurt should it rise a little too much, but excessive rising will affect the flavor and texture of the finished bread. If for some reason you must prolong a rising, place the bowl of dough in the refrigerator to slow down the yeast action.

The dough must now undergo a second rising in the baking pan. Thoroughly butter or oil one or two heavy loaf pans. Remove the cover from the bowl and deflate the dough by pushing down into it with your fist. Transfer it to a floured surface, knead it rather well for about 3 minutes, then pat it into a smooth oval shape. Let it rest for 4 to 5o minutes, then form it into a loaf about 8 inches long and 3 inches wide. Lift it carefully, drop it into the loaf pan, and smooth it out.

Cover the loaf pan, as you did the bowl, and set it in a warm, draft-free place to double in bulk, at which point the loaf will have risen slightly above the edge of the pan. The second rising will take anywhere from 40 to 70 minutes. Don't rush the process, and watch the dough carefully. Meanwhile, preheat the oven to 400°F.

Before putting the loaf in the oven, brush the top of the loaf with cold water (which helps to give the top a textured crust). Then, with a sharp knife, make three diagonal slashes about 1/2 inch deep across the top of the loaf, both for a more professional look and to prevent cracking. Place the pan near the center of the lower oven rack and bake for 35 minutes. Begin testing after that time, though the total baking time may be as much as 50 minutes. To test, rap the top of the loaf with your knuckles. When done, it will sound hollow. Invert the loaf onto a towel held in one hand and test the bottom as well for that hollow sound. If it does not seem quite firm enough and needs only a little more baking, place the loaf directly on the oven rack to crisp the bottom, watching it carefully to prevent it from burning. If the test shows that the bottom is somewhat soft, slide the loaf back into the hot pan and return it to the oven to bake for 5 or 6 minutes more. Test the bottom again, and when firm enough, bake the unmolded loaf a few minutes for the final crisping. When completely baked, remove from the oven and set on a bread rack to cool.

After cooling for 2 or 3 hours, the bread is ready to slice. When it is thoroughly cooled, it can be stored in a plastic bag, in or out of the refrigerator, for several days. It also freezes well, and a frozen loaf, wrapped airtight, can be stored for a month. To reheat, remove from freezer, wrap in aluminum foil, and heat in a 350°F oven for about 20 to 40 minutes.

Spiced Lentils and Tomatoes with Toasted Coconut

From Food52 Genius Recipes

3 tablespoons unsalted butter
1 bunch scallions, white and light green parts, thinly sliced
2 cloves garlic, finely chopped
1 tablespoon curry powder
1 tablespoon tomato paste
2 cups green or brown lentils
15 oz can diced tomatoes
1 3/4 teaspoon kosher salt, plus additional to taste
1 cup dried, unsweetened coconut flakes
1 1/2 tablespoons black or brown mustard seeds
Butter, for serving
Plain whole milk yogurt, for serving

Melt the unsealed butter in a large saucepan over medium-high heat. Add the scallions, garlic, and curry powder. Cook until the mixture is golden and soft, about 4 minutes. Stir in the tomato paste and lentils and cook until slightly caramelized, 1 to 2 minutes. Add the tomatoes and 1 3/4 teaspoons salt. Add enough water to cover the mixture by 1/2 inch. Bring the liquid to a boil over high heat; reduce the heat to medium-low and simmer until the lentils are tender, 25 to 40 minutes. If the lentils begin to look dry while cooking, add more water as needed.

Meanwhile, in a small, dry skillet over medium heat, toast the coconut flakes, mustard seeds, and a large pinch of salt until the coconut is golden, about 3 minutes.

To serve, spoon the lentils into individual bowls. Mix in about 2 tablespoons of butter, then top with yogurt and the coconut mixture. Serve immediately.

Roasted Broccoli & Apple Salad with Lemon-Tahini Dressing

Adapted from "But I Could Never Go Vegan"

Roasted Broccoli
2 medium bundles broccoli
2 tablespoons soy sauce or tamari
1 tablespoon maple syrup
2 tablespoons nutritional yeast

Dressing
3.5 tablespoons lemon juice (from one juicy lemon)
2 tablespoons tahini
2 tablespoons apple cider vinegar
1.5 tablespoons maple syrup
2 teaspoons Dijon mustard
A couple of dashes of garlic powder

Salad
4 strips of bacon
2 to 3 cups of spinach
1 to 2 apples, cored and diced (choose a tart but sweet variety, such as Pink Lady or Honeycrisp)
3 celery ribs, sliced
1/2 medium red onion, very thinly sliced
2/3 cup dried cherries or raisins
1/2 cup roughly chopped or sliced almonds


Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone baking mats.

Chop the broccoli into small florets. Place in a bowl and toss with the soy sauce, maple syrup, and nutritional yeast. Spread broccoli on the prepared sheets and bake for 20 minutes, tossing once halfway through to ensure even cooking. Remove from the oven and let cool for about 5 minutes.

Meanwhile, in a small bowl or cup, use a fork to whisk together the dressing ingredients. Set aside. Start the bacon cooking.

In a large bowl, combine the spinach, apples, celery, onion, dried cherries, and almonds. Once cooked and drained, add the bacon. Once cooled, add the broccoli. Toss until fully combined.

Divide the salad among serving bowls. Drizzle the dressing on top.

Pizza Crust

Makes enough dough for 2 medium pizzas

3 cups flour
1 teaspoon salt
1 packet yeast
1 tablespoon honey
2 tablespoons olive oil
1/4 cup warm water
3/4 cup water

1. Mix the packet of yeast with the 1/4 cup of warm water and honey.  Stir to dissolve the honey and let sit for 5 minutes.  When the surface of this is foamy, it is ready.

2. Whisk together the flour and salt.  Add the yeast mixture, stir to incorporate, then add the 3/4 cup water and 2 tablespoons olive oil.  Mix together until it forms a shaggy, sticky ball.

3. Lightly flour a work surface and place the dough on the flour.  Knead for 2-5 minutes, until the dough springs back when poked.

4. Add 1 tablespoon of olive oil to an empty bowl and turn the dough until it's coated with the oil.  Cover the bowl with plastic wrap, a lid, or a damp dish towel and let rise in a warm place for 1-2 hours.

5. Preheat the oven to its highest temperature.  Once the dough has doubled in size, split it in two and stretch it into a pizza shape.  Add toppings and place in the preheated oven for 5-8 minutes until the toppings are slightly browned and the crust is lightly browned and stiff.

Chicken Salad

Adapted from SmittenKitchen

Makes 4 to 6 servings

1 cup nuts, chopped (walnuts or pecans recommended)
1 or 2 celery ribs, diced into small bits
2 tablespoons finely chopped shallot
1 cup dried cranberries or cherries
2/3 to 3/4 cup mayonnaise
3 tablespoons vinegar (white or red wine vinegar is nice)
2 teaspoons dried tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
~4 cups of cooked chicken, torn into small shreds

Toss together all ingredients in a large bowl until combined well.

Lamb Kibbeh Pie

Scant 1 cup bulgur wheat

Scant 1 cup water

6 tablespoons olive oil

2 cloves garlic, peeled and crushed

2 medium onions, finely chopped

12-16 oz ground lamb

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon ground coriander

2 tablespoons coarsely chopped fresh cilantro

Scant 1/2 cup pine nuts

3 tablespoons coarsely chopped flat leaf parsley

2 tablespoons flour, plus a little extra if needed

3.5 tablespoons tahini

2 teaspoons freshly squeezed lemon juice

1 teaspoon sumac

Salt and freshly ground black pepper to taste

Preheat the oven to 400°F. Line springform pan with wax paper.

Place the bulgur in a large bowl and cover it with the water. Leave for 30 minutes.

Meanwhile, heat 4 tablespoons of the olive oil in a large frying pan over medium-high heat. Sauté the garlic and onion until they are completely soft. Remove everything from the pan, return it to high heat, and add the lamb. Cook for 5 minutes, stirring continuously, until brown. 

Return the onion mixture to the pan and add the spices, cilantro, 1/2 teaspoon salt, a generous grind of black pepper, and most of the pine nuts and parsley, leaving some aside. Cook for a couple minutes, remove from the heat, taste, and adjust the seasoning. 

Check the bulgur to see if all the water has been absorbed. Drain to remove any remaining liquid. Add the flour, 1 tablespoon of the olive oil, 1/4 teaspoon salt, and a pinch of black pepper, and use your hands to work everything into a pliable mixture that just holds together. Add a little bit more flour if the mixture is very sticky. Push firmly onto the bottom of the springform pan so that it is compacted and leveled. Spread the lamb mixture evenly on top and press it down a little. Bake for about 20 minutes, until the meat is quite dark brown and very hot. 

While you wait, whisk together the tahini paste with the lemon juice, 3.5 tablespoons water, and a pinch of salt. You are after a very thick, yet pourable sauce. If needed, add a little extra water.

Remove the kibbeh cake from the oven, spread the tahini sauce evenly on top, sprinkle with the reserved pine nuts and chopped parsley, and return to the oven immediately. Bake for 10 to 12 more minutes, until the tahini is just setting and has taken on a little bit of color, and the pine nuts are golden. 

Remove from oven and let cool until warm or room temperature. Before serving, sprinkle the top with the sumac and drizzle with the remaining oil. Carefully remove the pan sides and cut the kibbeh into slices. Lift them gently so they don't break.

Barley and Tomato Risotto with Feta

Adapted from Jerusalem

1 cup pearl barley
2 tablespoons unsalted butter
2 tablespoons olive oil
2 celery stalks, cut into 1/4 inch dice
2 small shallots, cut into 1/4 inch dice
4 cloves garlic, cut into 1/16 inch dice
4 thyme springs (or a bit of dried thyme)
1/2 teaspoon paprika
1 bay leaf
4 strips lemon peel
1/4 teaspoon chili flakes (or red pepper)
1 28-ounce can diced tomatoes, juice included
3 cups stock (vegetable or chicken)
Salt to taste
~8 ounces feta cheese, broken into roughly 3/4 inch pieces


Rinse the pearl barley well in a fine sieve under cold water and leave to drain.

Melt the butter and olive oil in a Dutch oven and cool the celery, shallots, and garlic over gently heat for 5 minutes, until soft. Add the barley, thyme, paprika, bay leaf, lemon peel, chili flakes, tomatoes, stock, and salt. Stir to combine. Bring the mixture to a boil, then reduce to a very gentle simmer and cook for 45 minutes, stirring frequently to make sure the risotto does not stick to the bottom of the pan. When ready, the barley should be tender and most of the liquid absorbed.

Once the risotto is ready, check the seasoning and then divide among six bowl. Top each with feta.

Nutrition per serving:

• Calories 325.4
• Total Fat 17.3 g
• Cholesterol 44.0 mg
• Potassium 300.9 mg
• Dietary Fiber 6.7 g
• Sugars 4.0 g
• Protein 10.1 g

• Vitamin A 20.9 %
• Vitamin B-12 10.7 %
• Vitamin B-6 11.1 %
• Vitamin C 23.4 %
• Vitamin D 0.0 %
• Vitamin E 0.7 %
• Calcium 23.6 %
• Copper 5.5 %
• Folate 5.7 %
• Iron 9.4 %
• Magnesium 2.8 %
• Manganese 4.6 %
• Niacin 9.1 %
• Pantothenic Acid 4.2 %
• Phosphorus 20.5 %
• Riboflavin 25.0 %
• Selenium 8.9 %
• Thiamin 18.2 %
• Zinc 7.8 %

Muesli

Note: this is a flexible recipe. You can substitute different cereals, nuts, dried fruits, or seeds in equal proportion.

1 1/3 cups oatmeal
1 1/3 cups wheat flakes
1 1/3 cups barley flakes
1 cup puffed millet (or other puffed cereal)
1 cup chopped walnuts
1 cup chopped almonds
1 cup raisins
1 cup dried currents
1/2 cup dried cherries
1/2 cup date pieces
1/2 cup chopped dried papaya
1/2 cup flaxseed
1/2 cup hempseed
1/2 cup sunflower seeds
1/4 cup cacao nibs
1 tablespoon cinnamon
Pinch of nutmeg
Pinch of salt

Combine all ingredients well and store in a big glass jar.

To eat, soak 1/3-1/2 cup overnight in the fridge mixed with a similar volume of milk (including non-dairy), yogurt, fruit juice, or a combination of these liquids. (Muesli's nutrition is maximally available after soaking.) In the morning, add fresh fruit such as grated apple, berries, peeled kiwi, or pear slices.