Ingredients 1 tablespoon active yeast 1 teaspoon honey 1/2 cup warm water, about 45 °C 3,5 cups bread flour 1 cup pumpkin puree 2 tablespoons olive oil 1 teaspoon salt Method Sprinkle the yeast into the bowl of a stand mixer. Add the honey and pour over the warm water. Give it a little stir and let it sit until foamy, about 5'. Add the flour, pumpkin, olive oil, and salt and mix with the dough hook on a low setting until it all comes together. Scrape the sides of the bowl as needed. Work the dough with hook on low speed for 8–10 minutes until the dough is a soft, elastic ball that has cleaned all the flour and bits off the sides of the bowl. Push the dough back down if it starts to push over the top of the dough hook. When the dough is kneaded, transfer the dough ball to a bowl greased with olive oil. Brush the top of the dough with olive oil, cover the bowl with plastic wrap and leave in a warm place to rise until doubled in size, about 1 hour. Preheat the oven to 220 °C. Punch down the risen dough and leave it to rest for 10'. Sprinkle your counter lightly with corn meal. Divide the dough into 2 balls and shape each into a smooth disc. Working one ball at a time, use your hands to push the dough outward from the center, turning the dough 1/4 turn as you go, until you have a nice round pizza, about 25 cm around. Push and stretch the dough outward from the middle until it won't stretch any more. Leave the pizza base to rest for 5'. Repeat with the next disc. Carefully transfer the pizza base to a baking sheet lightly brushed with olive oil. If it loses its shape, press it back into the round. Use your fingertips to press indentions in the dough to prevent it from bubbling up. Spread on the tomato–pumpkin sauce and the toppings of your choice. Bake for 10 - 12' until the crust is golden and the cheese toppings are melted. Source: https://www.csmonitor.com/
Ingredients 3 large pastured eggs 1 cup heavy cream 115 gr. white or crimini mushrooms, chopped 1/4 cup finely chopped red onion or shallot 2 tablespoons butter 140 gr. Swiss chard leaves (no stems), chopped salt and black pepper to taste 140 gr. Prima Donna aged Gouda cheese, shredded 1 tablespoon butter, cut into small pieces Dash nutmeg 1 prepared pie crust or quiche pastry dough Method Preheat oven to 180 °C. Beat room temperature eggs with heavy cream in a small bowl. Place pie crust in a deep-dish glass pie plate and crimp edges. Heat 2 tablespoons butter in a saute pan and cook mushroom and shallot until browned. Season vegetables to taste with salt and pepper and stir in chopped chard leaves, cooking only long enough to allow them to wilt, cool mixture. Sprinkle about 60 grams of the cheese in the bottom of the pie crust and spread vegetables over that, then top with remaining cheese. Pour the custard (cream and egg) mixture over all. Make sure the cheese and vegetables are covered or wet with the custard mixture. Dot with butter pieces and sprinkle with nutmeg. Bake quiche uncovered, in a preheated oven, for about 45' or until domed and puffy and custard is set. Allow to sit undisturbed for about 15' before slicing and serving. Source: https://www.csmonitor.com/
Ingredients 10 to 12 20 cm whole wheat flour tortillas (you can use regular or corn tortillas if you prefer) 2 cups shredded Monterey Jack cheese For the sauce: 2 poblano peppers 2 tablespoons unsalted butter 4 tablespoons unbleached, all-purpose flour 1,5 cups chicken broth or veggie broth 1/2 teaspoon garlic powder Kosher salt and pepper, to taste 3/4 cup sour cream or plain yogurt, or some mix of the two 1/4 cup chopped fresh cilantro For the filling: 1 tablespoon olive oil 1 small onion, chopped 2 cloves garlic, minced 1/4 teaspoon oregano Dash cayenne pepper (or more, if you like the heat) Kosher salt and pepper, to taste 2 cups green cabbage, shredded 2 carrots, peeled and shredded 2 chipotle peppers in adobo sauce, finely minced, or 1 teaspoon chipotle powder 453 gr. shrimp, peeled, and deveined, and chopped or 2 cups butternut squash, cubed in 0.6 cm squares Method Roast peppers Preheat oven to 240 °C. Place peppers in a medium baking dish. Bake, turning every 6 - 8' until the skin is blistered over most of the surface, about 20 - 25'. Transfer to a medium bowl, cover, and let sit 15'. When cool enough to handle, peel away the skin and discard. Remove the stem (and the seeds and ribs too if you don't want it to be spicy). Coarsely chop the peppers and set aside. Sauce Melt butter in a medium saucepan, then stir in the chopped poblanos. Mix in flour, cooking briefly just until golden, 1 - 2'. Whisk in the broth, adding a little at a time, mixing well after each addition. Add garlic powder and season with salt and pepper to taste. Let cook over medium heat, stirring frequently, until the mixture bubbles and thickens. Remove from heat and stir in the sour cream/yogurt and cilantro. Filling: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion, garlic, oregano, and cayenne and cook until onion is tender, about 5'. Season with salt and pepper to taste. Stir in cabbage and carrots, cook, stirring occasionally, until veggies start to get tender, about 7 - 10'. Stir in chipotle peppers. Stir in chopped raw shrimp, cook for about 2', stirring, until the shrimp start to get pink, don't worry about cooking them completely now because they'll finish in the oven. Assembly Lightly grease a 22 x 33 cm baking dish. Place about 1/2 cup filling down the center of a tortilla. Roll up tightly and place in prepared pan, seam-side down. Repeat with remaining filling and tortillas. When pan is filled, pour the poblano sauce over the enchiladas. Sprinkle with cheese. Bake until bubbling and slightly golden, 20 - 25'. At the end, turn off the oven and turn on the broiler for 2 - 4' to get the tops nice and brown. Sprinkle with additional cilantro and serve immediately. Source: https://www.csmonitor.com/
0.5 stick unsalted butter 1 package frozen carrots, celery and onions (“mirepoix blend”), thawed and drained 2 teaspoons minced garlic (freshly minced or from a jar) 2 800 gr. cans crushed tomatoes 910 gr. low-sodium chicken broth 5 sprigs fresh thyme 5 sprigs fresh oregano Salt and pepper to taste 1/2 cup heavy cream (optional) Method Cut the butter into small pieces and place in the crock of a 7-quart slow cooker. Partially cover and leave for a few minutes to melt. Add the vegetables and garlic, stir to coat with the butter, cover the slow cooker and leave to soften, about 20'. Pour the tomatoes and broth into the slow cooker and stir to combine. Tie the sprigs of thyme and oregano together with kitchen twine to make a neat little bundle. It is OK if leaves come off, but you don’t want stems in your soup. Tuck the herb bundle into the soup, cover the slow cooker and cook for 5 to 6 hours on high, or 7 to 8 hours on low. When ready to serve, fish out the herb bundle and discard. Use an immersion blender to purée the soup until smooth. Season with salt and pepper to taste. If you want a creamier soup, stir in the heavy cream and leave to warm through. Source: https://www.csmonitor.com/
Ingredients Honey orange shrimp 455 gr. medium shrimp, peeled and de-veined 1/4 teaspoon freshly ground black pepper For the sauce 1/4 cup soy sauce 1/8 cup ketchup 1/4 cup orange juice or blood orange juice 1/4 cup honey 1 tablespoon rice wine vinegar 3 cloves garlic, minced 1/2 teaspoon red pepper flakes (less or more) 1/2 tablespoon dried chives (optional) Sliced almonds (optional) Korean wrinkled chili peppers, sliced (optional) 1 tablespoon cornstarch + 2 tablespoons water (optional) Method Place shrimp on heated grill (outdoor or indoor). Season them with black pepper and grill until cooked. To make the sauce: combine soy sauce, ketchup, orange juice, honey, vinegar, garlic, chives (optional), and red pepper flakes in a bowl. Add the grilled shrimp to a pan over medium high heat. Add the prepared sauce to the pan and stir well. Reduce the heat to low and cook until the sauce thickens, stirring occasionally. If the sauce does not thicken then combine cornstarch and water in a small bowl, mix well, then pour it into the sauce, stirring frequently. Sprinkle with almonds and Korean wrinkled chili peppers if desired and serve over a bed of steamed white rice. Source: https://www.csmonitor.com/
Ingredients 6 lasagna noodles, cooked according to your package directions Spaghetti with artichoke hearts, sausage, and olives 226 gr. lean ground beef 1/2 cup freshly minced onion 2 - 4 garlic cloves, chopped 1 teaspoon dried oregano 1 teaspoon dried basil Salt Black pepper 1 tablespoon olive oil 425 gr. marinara sauce 1 cup ricotta cheese 1 egg 1/4 cup freshly grated Parmesan cheese 226 gr. sliced mozzarella cheese Method Preheat oven to 190 °C. Cook noodles and drain. Saute onion and garlic in olive oil in a large skillet for a few minutes then add ground beef, oregano, basil, salt, and pepper and cook until beef is browned, breaking up any clumped meat. Stir in marinara sauce and simmer over low heat for 15', making sure sauce doesn’t get too thick. In a small bowl, whisk together a lightly beaten egg with ricotta and Parmesan. In the bottom of a loaf pan, place about 1 cup meat sauce across the bottom. Top with two noodles, then top with half of the remaining meat sauce mixture. Top with another two noodles and the ricotta mixture. Top with the last two noodles and the remaining sauce. Layer mozzarella slices across the top. Loosely tent pan with foil and bake for 45', then remove foil and bake another ten minutes, allowing cheese to brown. Let sit for about 10 - 15' before you cut into it. Source: https://www.csmonitor.com/
Ingredients 225 gr. ground beef Blistered tomato sauce 225 gr. bulk Italian sausage (or links with casing removed) 2 cloves minced garlic 1 tablespoon chopped fresh oregano 425 gr. can tomato sauce 1/2 cup diced pepperoni* 1 cup plus 2 tablespoons all-purpose flour 2 cups grated mozzarella cheese 2 large eggs 1 cup whole milk 1 tablespoon olive oil Salt and pepper to taste 1/2 cup shredded Parmesan cheese Method Break the beef and sausage into a large skillet and cook until browned and no longer pink, breaking up into small pieces as you go. When the meat is cooked, stir in the garlic and the oregano and stir to combine. Stir in the pepperoni. Add the tomato sauce and 2 tablespoons flour and stir until thoroughly combined and thick. Spread the meat mixture a well-greased 20 cm square baking dish. Leave to cool slightly, then spread the mozzarella cheese evenly over the top. Preheat the oven to 180 °C. Beat the eggs, milk and olive oil together in a small bowl, then add the flour and whisk until smooth. Season to taste with salt and pepper. Pour the batter over the top of the meat and cheese and spread to cover the top completely. Sprinkle over the Parmesan cheese. Bake the pizza for 35 - 40' until puffy, golden, and the cheese has melted. Remove from the oven and let the dish sit for 5'. Loosen the sides of the pizza with a thin knife, then invert it onto a platter. Cut into squares and serve immediately. Source: https://www.csmonitor.com/
Ingredients 2 packets active dry yeast 1/2 cup lukewarm water 455 gr. cottage cheese 1/4 cup sugar 2 teaspoons salt 1/2 teaspoon baking soda 2 eggs, at room temperature 4,5 - 5 cups all-purpose flour Method Rinse the bowl of a stand mixer with warm water so the bowl is not cold. Pour the 1/2 cup lukewarm water over in the bowl and sprinkle the yeast over. Sprinkle in a little of the sugar and stir. Leave for about 5' to proof. Heat the cottage cheese in a small pan over medium-low heat just until it is lukewarm. Do not let it scorch or bubble. Add the cottage cheese to the yeast in the bowl, then add the rest of the sugar, the salt, baking soda and the eggs and 1 cup of flour and beat with the paddle attachment until combined. Add about 3 - 3,5 cups of flour, a little at a time, just until you have a shaggy, wet dough that pulls away from the sides of the bowl. Scrape down the sides of the bowl occasionally. Scrape the dough into a well – greased bowl, turn it over so the top is greased as well then cover and leave to rise in a warm place until it has doubled in volume. Remove the risen dough to a surface dusted with about 1/2 cup of flour. Knead the dough a few times in the flour to remove some of the stickiness. Divide the dough into 24 equal pieces with a floured knife or bench scraper. Lightly flour your hands and roll each portion into a ball. Place the balls close together in two greased 23 cm round pans. Cover the pans loosely with a towel and leave to rise for 30 - 40 minutes until doubled in size. Preheat the oven to 180 °C. Bake the rolls for 20' until firm and golden on the top. Remove from the oven and cover loosely with a tea towel until ready to serve. I like to serve these warm from the oven with butter to spread inside, but you can brush the tops of the cooled rolls with melted butter, loosely cover with foil and reheat in a low oven for a few minutes, just to warm through. Source: https://www.csmonitor.com/
Ingredients 1 pound prepared goetta (such as Glier’s brand) 1/4 cup German mustard or Dussledorf mustard 1/2-3/4 cup hot drained sauerkraut 2-3 tablespoons oil Method Cut open roll of goetta and slice into four pieces lengthwise. Use your hands to roll into a smooth cyclinder Heat oil in a large nonstick skillet, and brown goetta dogs on all sides, turning very carefully to avoid breakage, and keeping them separated so they don’t try to stick to each other. Serve on hot dog buns with mustard and sauerkraut. Source: https://www.csmonitor.com/
Ingredients Filling 1 large bunch Swiss chard, stemmed, with leaves torn into pieces 4 tablespoons extra virgin olive oil 1 tablespoon butter 2 large onions, thinly sliced 1 teaspoon brown sugar 2 tablespoons balsamic vinegar 1/4 pound chunk pancetta, diced 1/2 teaspoon hot red pepper flakes (optional) 1/3 cup tarragon, minced Salt and pepper to taste 1 cup Swiss, mozzarella or Fontina cheese, diced 2 beefsteak tomatoes thinly sliced Tart dough 1-3/4 cups unbleached all purpose flour 2 teaspoons baking powder 2 teaspoons sugar 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 6 tablespoons cold unsalted butter, cut into bits 3/4 cup buttermilk Method Filling Fill a large pot with boiling water. Salt it, add the Swiss chard leaves and boil for 2'. Drain in a colander and squeeze as much water as possible from the leaves. You should have about 1-1/2 cups. On a cutting board, coarsely chop the leaves and set aside. In a large sauté pan, melt 2 tablespoons of the olive oil and all the butter. Stir in the onions and cook them slowly over low heat until they soften and begin to caramelize. Stir in the brown sugar and the vinegar and cook until the onions are glazed-looking. Transfer to a large bowl. In the same pan, heat the remaining olive oil and add the pancetta. Cook until the pancetta begins to give off its fat and begins to brown. Stir in the red pepper flakes and the Swiss chard and cook for about 4', stirring frequently. Stir in the tarragon, salt and pepper to taste. Transfer to the bowl with the onions. Cool to room temperature. Add the cheese and mix in. Filling can be made two days ahead and refrigerated. Tart dought In a large bowl, combine the flour, baking powder, sugar, baking soda and salt and blend with a fork or pastry blender until the mixture resembles oatmeal flakes. Stir in the buttermilk and combine with a spoon or your hands until a rough ball of dough is formed. Do not over work the dough, it will be soft and sticky. Wrap the dough in plastic wrap and refrigerate several hours or make the dough the day before. Pie Preheat the oven to 200 °C. Roll the dough into a 35 cm diameter on a large sheet of lightly floured parchment paper. Place the dough on the parchment paper on a baking sheet. Spread the filling evenly over the dough. Overlap the tomato slices in a circular fashion over the top of the filling. Bring the edges of the dough up around the filling to form a rustic open face pie. Bake for 25 - 30' or until nicely browned. Serve hot or warm and cut into wedges. Source: https://www.csmonitor.com/