The Roasted Root Vegetable recipe can be found here.
4 cups shredded russet potatoes
4 tablespoons (1/2 stick) butter, melted
4 large eggs, beaten
1 cup half-and-half
4 slices cooked and crumbled bacon
3 cups diced leftover roasted root vegetables
1 cup shredded Cheddar
Salt and freshly ground black pepper
Preheat oven to 450 degrees F.
Gently press the shredded potatoes between paper towels to dry them as best as possible.
In a 10-inch glass pie plate melt the butter in the microwave or the hot oven. Toss the potatoes with the melted butter in the pan. Add salt to taste. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
Sprinkle the bacon and half the cheese on the bottom of the crust.
In a large mixing bowl, combine the eggs, half and half, and diced roasted vegetables. Pour the egg mixture over the crust and sprinkle the remaining cheese on top. Place the pan on a cookie sheet and then in the oven.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed. Let rest 10 minutes before cutting.
Homemade Tomato Soup
1/4 cup extra virgin olive oil
2 leeks, white and light green parts, diced
2 carrots with green tops, diced including the tops
3 stalks celery with leaves, diced
The top of one fennel bulb with fronds, diced (save the bulb for another recipe)
4 cloves garlic, minced
5 lbs fresh plum tomatoes
4 cups low sodium chicken stock
Kosher salt and freshly ground black pepper
2 teaspoons honey
A few dashes of hot sauce
I freeze the tomatoes and then defrost them overnight. The skins slip off easily. Or you can
bring a large pot of salted water to a boil; add the tomatoes to the boiling water and cook 4-5 minutes, or until skins loosen. Carefully remove tomatoes from the water with a slotted spoon. Set aside until tomatoes are cool enough to handle; carefully slip off the skins and discard. Chop the tomatoes and set aside.
Heat the oil in a heavy Durch Oven over medium-high heat; add the garlic, leeks, carrots, fennel, celery and sauté 3-4 minutes, or until vegetables are soft. Season with salt and pepper to taste. Add the chopped tomatoes.
Add the broth and honey. Simmer for 15 minutes. Use a handheld stick blender and process until smooth and creamy. Add the hot sauce and serve with a slice of quiche.
2 pork tenderloin filets about 12 oz each, trimmed of fat and silver skin
1/2 cup finely chopped onion
4 oz container unsweetened applesauce
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon grated lemon rind
1 garlic clove, minced
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
1/2 cup low sodium chicken broth
4 tablespoons apple cider
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
Slice tenderloins lengthwise, cutting to, but not through the other side. Open halves, laying the tenderloins flat. Place plastic wrap over the tenderloins; pound to 1/2-inch thickness using a meat mallet. Overlap the two tenderloins by about an inch or so to create one piece of meat. Press together.
Combine onion, applesauce, parsley, sage, lemon zest, and garlic in a bowl. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper over the pork. Spread the applesauce mixture over the tenderloins, leaving a 1/2-inch border around the outside edges. Roll up the tenderloin jelly-roll fashion, starting with the long sides. Secure at 2-inch intervals with twine. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper over the roulade. Place the tenderloin in a large zip-top plastic bag, and seal. Refrigerate for at least 1 hour.
Heat oil in a large nonstick skillet over medium-high heat. Add the roulade; cook 5 minutes, turning until browned on all sides. Add broth, apple cider, and mustard. Bring to a boil. Cover, reduce heat and simmer 20 minutes.
Remove the roulade from the pan; keep warm. Cook broth mixture until reduced to 1/2 cup (about 10 minutes). Stir in lemon juice. Remove twine from the roulade. Slice crosswise into 3/4-inch-thick slices. Place a serving of the potato carrot puree on each serving plate. Place a serving of pork over the puree and drizzle with sauce.
Carrot Sweet Potato Puree
1 pound carrots, peeled and chopped
2 sweet potatoes, peeled and chopped
1/2 cup buttermilk
¼ teaspoon garlic salt
Put the carrots and the sweet potatoes in a large saucepan, cover with cold water and bring to a boil over high heat. Cover, reduce to a simmer and cook for 10 minutes or until the carrots and potatoes are tender. Drain and transfer to a food processor. Process until a chunky mixture forms. Add the buttermilk and garlic salt and process until smooth and creamy.
Roasted Asparagus With Creamy Lemon Sauce
Salt and Pepper
2 tablespoon butter, diced
1 bunch asparagus
1/2 cup sour cream
1 tablespoon heavy cream
1 tablespoon snipped fresh chives
Preheat the oven to 400°F.
Trim the bottom 2-inches from the asparagus, and if desired, peel the lower 2 inches of the stalks. Place the asparagus in a greased baking pan. Sprinkle with salt and pepper and dot with the butter
Roast the asparagus for 15-20 minutes,
For the sauce:
Grate 1 teaspoon peel from the lemon and squeeze 1 tablespoon juice into a small bowl. Whisk in sour cream, heavy cream, and 1/4 teaspoon each salt and freshly ground black pepper. The sauce can be refrigerated in an airtight container for up to 3 days.
Spoon sauce over asparagus and garnish with chives.
Adapted from an article by Anthony Bourdain in Gourmet.
4 tablespoons butter, divided
4 ounces small whole mushroom caps
1 chopped shallot
2 minced garlic cloves
1 cup of water
½ cup dry white wine
1 teaspoon lemon juice
Bouquet garni (wrap two sprigs of parsley, two bay leaves, and a sprig of fresh thyme in a piece of cheesecloth. Tie into a neat bundle with string)
1 pound fresh sea scallops, dried well
2 tablespoons flour
1/4 cup heavy cream
Salt and freshly ground pepper
Bread crumbs for the topping
Grated Gruyère or Fontina cheese
In 2 tablespoons butter in a medium saucepan saute the shallots, garlic, and mushroom caps until the mushrooms brown and lose their liquid. Remove to a bowl and set aside.
Add the water, wine, bouquet garni, and lemon juice to the saucepan and bring yo a boil. Add the scallops, cover, and remove the pot from the heat. Let the scallops sit in the liquid for 5 minutes. Remove the scallops with a slotted spoon and set aside.
Strain the liquid and discard the bouquet garni. Set aside
Melt the remaining 2 tablespoons butter in the saucepan and whisk in the flour. Do not let it get dark. Add 3 tablespoons of the scallop cooking liquid and mix until blended. Over very low heat, blend the flour mixture into the remaining scallop cooking liquid. Add the cream and simmer and stir until blended and thickened. Season with salt and pepper to taste. Add the scallops and mushroom mixture, and stir.
Fill 4 scallop shells or shallow 6-inch ramekins almost to the top with the scallop mixture. (If you’re not ready to serve the scallops, cover them with plastic wrap and refrigerate.)
Sprinkle the top lightly with bread crumbs and top with grated cheese.
Preheat the broiler. Broil the scallops until the mixture bubbles and the cheese melts and turns golden brown.
Save the leftover roasted vegetables for a delicious quiche. Recipe after Christmas.
1/2 cup olive oil
4-5 large carrots, peeled, cut on the bias, about 1-inch thick
3-4 parsnips, peeled, cut on the bias, about 1-inch thick
1 bulb fennel, trimmed and quartered
1 medium red onion, peeled and quartered
4 garlic, cloves, peeled and cut in half
4 fresh thyme sprigs
1/2 teaspoon Maldon sea salt
Preheat the oven to 400 degrees F. Cover a large baking sheet with sides in foil.
Heat the olive oil in the microwave until hot. Place the carrots, parsnips, fennel, onion, garlic, and thyme on the prepared baking sheet. Pour the hot oil over the vegetables. Sprinkle with the salt. Transfer to the oven and roast until tender and brown, about 45 minutes.
Overnight Pizza Dough
Makes one 16 inch round pizza. Prepare the dough one day ahead. This process makes the best pizza dough.
1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
Combine all the ingredients for the dough in the large bowl of an electric mixer and with the paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes.
Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight.
When ready to make the pizza, remove the bag from the refrigerator 30 minutes before making the pizza. Turn the oven to 450 degrees F and let the oven heat for 30 minutes.
8 oz Italian fontina cheese, sliced
2 cups shredded mozzarella cheese
¾ cup green Italian olives pitted and chopped
½ cup pitted and sliced Kalamata olives
½ sliced roasted red peppers
½ cup baby artichoke hearts, sliced in half
3 tablespoon capers
Combine the topping ingredients together in a medium mixing bowl.
Prepare the crust: flour your hands lightly and pat the dough evenly into a lightly oiled 16″ pizza pan.
Top the crust with the sliced fontina followed by the shredded mozzarella. Sprinkle the topping ingredients evenly over the cheese.
Bake the pizza on the bottom rack of the oven for 20–25 minutes or until the crust is golden, the cheese is melted, and the toppings are thoroughly heated. Let stand 5 minutes before slicing.
2 servings. Double the recipe for 4 servings.
1/3 cup plain panko (Japanese dried bread flakes)
1 tablespoon minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
2 (6- to 8-ounce) salmon fillets, skin removed
2 tablespoons Dijon mustard
1 tablespoon vegetable oil
Lemon wedges, for serving
Preheat the oven to 425 degrees F.
In a small bowl, mix together the panko, parsley, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a plate. Generously brush the top of the fillets with mustard. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning.
Transfer the pan to the hot oven for about 10 minutes until the salmon is cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon with lemon wedges.
Crispy Baked Potatoes
4 russet potatoes
2 tablespoons olive oil
Sour Cream and chopped chives for serving
Preheat the oven to 425°F.
Scrub potatoes to remove any dirt or debris. Dry with paper towels.
Poke holes over potatoes with a fork in about 5-6 places per potato.
Coat the outside of each potato with olive oil and salt.
Place potatoes on a baking pan.
Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
Remove the potatoes from the oven, slice them open down the middle, add a tablespoon of butter and sour cream with chives to each one and serve immediately.
Sautéed Leafy Greens
2 cloves of garlic
1/2 medium onion, finely chopped
1/2 lb. leafy greens (kale, chard, or collard greens)
2 tablespoons extra virgin olive oil
1 teaspoon freshly ground black pepper
Salt to taste
Chop the garlic and onions, and then set aside. With a knife, remove and discard the stems. then chop the leaves into small pieces and set aside. Heat the oil over medium heat in a large skillet. Add the onion, garlic, and black pepper. Heat for 2minutes, stirring occasionally until onions are soft. Add the leaves and cook, covered, for 3-5 minutes until the greens are tender.
Add salt to taste and serve.
This style of chili does not contain beans.
2 pounds beef chuck roast or stew meat
1 lb ground beef
1 teaspoon salt, more to taste
3 tablespoons vegetable oil, divided
1 large onion, chopped
1 large green bell pepper, diced
3 large garlic cloves, minced
4 fresh green jalapeños or 2 poblano peppers, diced
2 tablespoons ground chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
1½ teaspoons ground coriander
1 (12-ounce) bottle beer
1 28-ounce can diced tomatoes
3 whole dried large Mexican chiles
Chopped fresh cilantro
Cut beef into 1/2-inch cubes and sprinkle with salt.
In a large, heavy pot over high heat, heat 2 tablespoons of oil until shimmering. Working in batches to avoid crowding the pan, brown the meat cubes, turning occasionally. Adjust heat to prevent scorching. As it is cooked, remove the meat to a bowl. Add the ground beef and cook until no longer pink. Remove to the bowl with the beef cubes. Add more oil as needed for browning and do not clean out the pot when finished browning.
To the empty pot, add the onion, bell peppers, garlic, jalapeños or poblanos, chili powder, cumin, coriander, and oregano. Cook, stirring, until the onion softens, 5 to 10 minutes. Add browned meat, beer, tomatoes, whole dried chiles, and 1-quart water. Bring to a gentle simmer and simmer about 3-4 hours, or until the meat is fork-tender and the liquid has reduced. Remove the dried chiles. Taste and add salt if necessary. Stir in cilantro to taste.
Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
To serve, sprinkle with chopped onion and shredded cheddar cheese.
Feel free to substitute fresh buttermilk if you have it.
1 3/4 cups flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/4 teaspoon baking soda
1 1/4 cups water
5 tablespoons buttermilk powder
1 stick unsalted butter
1 large egg
Melt butter in a baking dish (use 7×11 or an 8-inch square glass dish) in the microwave for 60 seconds.
Pour into a mixing bowl to cool. Spread residual butter around the edge of the baking dish to coat.
Add water and egg; stir. Add sugar, buttermilk powder, cornmeal, flour, and baking soda. Stir just until combined.
Pour into the prepared baking dish and even out. Bake 375 for 20 minutes.
1 tablespoon minced fresh ginger
2 teaspoons soy sauce
2 teaspoons Shao Hsing rice wine
11 ∕2 teaspoons cornstarch
1∕2 teaspoon salt
1 teaspoon sesame oil
1 pound boneless steak, all fat removed and cut diagonally across the grain into thin slices
1 tablespoon Shao Hsing rice wine
2 tablespoons oyster sauce
2 teaspoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon Sriracha (hot chili sauce)
2 teaspoons honey
1 tablespoon minced garlic
1 teaspoon sesame oil
1/2 cup lower-sodium beef broth
1 tablespoon cornstarch
8 dried Shiitake Mushrooms
4 cups chopped broccoli florets (3 stalks)
3 sliced green onions
1/2 cup walnut pieces, toasted and coarsely chopped
2 tablespoons peanut oil
In a medium bowl combine the beef, ginger, 2 teaspoons soy sauce, 2 teaspoons rice wine, cornstarch, salt, and sesame oil. Refrigerate for 2-3 hours.
Pour boiling water to cover over the shiitake mushrooms and let them sit for 30 minutes. Drain and slice into thin strips. Set aside.
Bring a pot of water to a boil and add the broccoli. Blanch for 2 minutes. Drain and set aside.
In a small bowl combine the stir-fry sauce ingredients.
Heat a 14-inch ﬂat-bottomed wok or 12-inch skillet over high heat. Swirl in 1 tablespoon of the peanut oil and carefully add the beef, and spread it evenly in one layer in the pan. Cook undisturbed 1 minute, letting the beef begin to sear. Then stir-fry 1 minute, or until the beef is lightly browned but not cooked through. Transfer the beef to a plate.
Swirl the remaining 1 tablespoon peanut oil into the wok, add the green onions and broccoli and stir-fry 15 seconds or until just combined.
Return the beef with any juices that have accumulated to the pan. Add the mushrooms and swirl in the stir-fry sauce mixture into the pan. Cook until the beef is just cooked through and the sauce has thickened. Stir in walnuts.
Transfer to a serving bowl. Serve with rice or cauliflower rice, if desired.
Almond Cream Cheese Coffee Cake
1/2 cup sugar
1/2 cup butter, room temperature
1/2 teaspoon salt
2 packages (1/4 ounce) or 4 ½ teaspoons instant yeast
1/2 cup warm water (110° to 115°)
2 eggs, lightly beaten
4 cups all-purpose flour
1 package (8 ounces) cream cheese, softened
8 ounces almond paste
2 cups confectioners’ sugar
2 to 4 tablespoons milk
1/2 teaspoon almond extract
To Make the Dough:
Combine the flour, yeast, and salt in a medium bowl and set aside.
Cream the butter and sugar in the electric mixer bowl fitted with the paddle attachment until light and fluffy. Add the water and eggs and beat until well combined.
Mix in the flour until the dough comes to a ball or comes away from the sides of the mixer bowl.
Switch to the dough hook and knead the dough for about 5 minutes or until you’ve made a soft, smooth dough.
Remove the dough to a floured surface. Grease the bowl and return the dough to the bowl. Allow the dough to rise, covered, for 45 minutes to 1 hour, or until it’s puffy (though not necessarily doubled in bulk).
To Make the Filling:
While the dough is rising, prepare the filling by beating the cream cheese and the almond paste together until smooth. Chill until ready to use.
Cover a large baking pan with parchment paper. I use a pizza pan.
Transfer the dough to a lightly floured work surface and roll into a large rectangle, about 20 x 14 inches.
Spread the filling on the dough, leaving a half-inch border all around the dough.
Roll the dough up from the long side (jelly-roll style). Seal the edge tightly. Form the roll into a circle and pinch the ends together to form a ring.
Place the cake on the prepared pan. Using kitchen scissors, cut two-thirds through the dough from the outer rim of the circle at 1-inch intervals.
Allow the ring to rise, covered with plastic wrap or a kitchen towel for 1 hour until almost doubled in size.
Preheat the oven to 325 degrees F. Place an oven rack in the center of the oven.
Bake the ring for 35 to 40 minutes until the crust is golden brown.
Remove the pan from the oven and cool on a wire rack. Wrap well and freeze until the day before Christmas. Defrost the cake at room temperature overnight.
On Christmas Morning
To make the glaze:
Combine the powdered sugar, almond extract, and enough milk to make a frosting that can be poured over the cake. Sprinkle with sliced almonds or red cherries, if desired. Allow the glaze to set before serving.