Michael's Recipes

1 cup yellow cornmeal
1 cup all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon Kosher salt
1/2 teaspoon baking soda
3/4 cup sour cream
1/2 cup buttermilk
2 large eggs
3 tablespoons melted butter, cooled slightly, plus 1 additional tablespoon for pan
2 tablespoons canola oil

Directions

Place a 10" cast iron skillet on middle rack in oven and preheat to 425°F.
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda.
In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and canola oil.
Pour wet ingredients into bowl with dry ingredients and whisk until completely combined.
Using pot holders, carefully remove hot pan from oven.
Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan.
Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes.
Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes.
Serve immediately. Reheat any leftover cornbread before serving again.

Masa Tortillia

From: Kitchn.com

Makes about 20 6-inch tortillas

What You Need

Ingredients

2 cups masa harina

1/2 teaspoon kosher salt

1 1/2 cups hot water (hot tap water is fine)

Equipment

Mixing bowl

Measuring cups and spoons

Spatula

Tortilla press

1-quart zip-top bag or layers of thick plastic

Cast-iron griddle or skillet (see Recipe Note)

Clean kitchen towels

Instructions

Mix the tortilla dough: Mix the masa harina and the salt together in a mixing bowl. Pour in the water and stir to combine.
Knead the dough: Using your hands, knead the dough for a minute or two in the bowl. The dough is ready when it's smooth, but no longer sticky, and easy forms a ball in your hand. The dough should feel a bit "springy," like Play-Doh.
Adjust too-dry or too-wet dough as needed: If the dough absorbs all the water but is still dry and crumbly, add water a tablespoon at a time. If the dough feels sticky, paste-like, or gummy, add more masa a tablespoon at a time.
Rest the dough (optional): If you have the time, cover the bowl with a towel and rest the dough for 15 to 30 minutes. This gives the masa time to fully absorb the water and improves the taste and texture of the tortillas. ~~You can skip the rest period if you're in a rush~~. Just don't
Prepare the tortilla press: Cut the zip-top bag open along the sides. Open the tortilla press and lay the opened bag on top. (The plastic can be reused indefinitely; just wipe it clean of any dough after each use.)
Roll the dough into balls: Pinch off a few tablespoons of dough and roll it between your hands to form a ball roughly the size of a ping-pong ball. This will make roughly a 6-inch tortilla, and you can adjust the amount of dough you use to make larger or smaller tortillas.
Press the dough with the tortilla press: Place the ball of dough on the plastic-covered tortilla press in the middle of the press. Fold the other side of the plastic bag over the top of the dough. Bring the top of the press down over the dough, then press with the handle to flatten the dough to about 1/8-inch thick. If the tortilla doesn't look quite even after pressing or you'd like it a little thinner, rotate the tortilla in the plastic and re-press.
Peel the tortilla off the plastic: Peel away the top of the plastic, flip the tortilla over onto your palm, and peel off the back of the plastic.
Continue pressing tortillas: You can either cook the tortillas as you press them, or you can press all the tortillas and then cook them. Keep both the dough and the stack of pressed tortillas covered with clean towels. If you choose to press all the tortillas and then cook them, be careful when peeling each tortilla off the stack — they can stick to each other or break around the edges, especially the ones on the bottom.
Heat the griddle: Warm a large, flat cast iron griddle or skillet over medium-high heat. When ready, a few drops of water flicked onto the surface should sizzle immediately and you should be able to hold your hand an inch above the surface for just a second or two.
Cook the tortillas for 1 to 2 minutes on each side: Gently position as many tortillas in the pan as will fit in a single layer without overlapping. Cook for 1 to 2 minutes, until the edges are starting to curl up and the bottoms look dry and pebbly. Flip and cook another 1 to 2 minutes on the other side. When done, both sides should be dry to the touch and beginning to show some brown, toasted spots.
Wrap the tortillas in a towel: As you take cooked tortillas off the griddle, stack them up and wrap them in a clean kitchen towel. The tortillas will be a bit dry and brittle just off the griddle, but will continue to steam and soften inside the towel as you finish cooking the rest of the batch.
Serve immediately, or cool and refrigerate for up to 3 days: Fresh corn tortillas are best when they're just off the griddle and still warm, but leftover tortillas are still very good! Let any leftovers cool completely, still wrapped in the towel, then put them in an airtight container or zip-top bag and refrigerate for up to 3 days.
Reheating tortillas: Dampen a kitchen towel or paper towel slightly and wrap the tortillas loosely. Microwave in 30-second bursts until the tortillas are warm and pliable. Eat immediately.

Recipe Notes

Making tortillas without a press: You can also use a rolling pin to flatten the tortillas, though it's trickier to make perfectly round tortillas. Start in the middle and roll out to the edges. You can also try flattening the tortillas beneath a heavy skillet.

Cooking tortillas in stainless steel or nonstick skillets: If you cook the tortillas in stainless steel, brush it with a thin layer of oil between batches to help keep the tortillas from sticking. If you cook in a nonstick skillet, lower the heat to medium and cook the tortillas a little longer.

Make tortilla chips! Any leftover tortillas that become too stale or dry to eat as tacos can be fried or baked into tortilla chips. Here's how: How to Make Healthier Baked Tortilla Chips.

Taco Bar

This is an overly-complicated recipe for a "simple" taco bar, using rice, beans, ground beef & a vegetarian equivalent. It is not actually very complicated, once you understand what to do. Please remember that tacos are delicious and extremely filling, and that it is recommended to have as much kitchen cleaning done as possible prior to starting your meal. You won't want to clean up afterwards.

Shopping List:

Fresh Produce	Spices	Packaged Goods
2 medium yellow onions 2 red/orange bell peppers 1 poblano pepper 4-5 tomatoes 1 bunch scallions 1-2 avocadoes ~6 medium cloves garlic	Cumin Ancho Chili Powder Oregano Tumeric Coriander Salt Pepper	4 15oz cans Black Beans 1 can chilis in Adobo 1 jar sofrito 1 jar salsa
Meats	Dairy	Dry
1.5 - 2lbs Ground Beef 1.5 - 2lbs Mixed Vege Beef	Monterey Jack Cheese Pepper Jack Cheese Cheddar Cheese Sour Cream	1 box Saffron Rice Masa Harina

Cooking Time: 2.5hr

Instructions:

If more than two people are cooking: have one person work entirely on cooking tortillias, as they take as long to make as everything else put together.

If only one person is involved in preparing food, just use store-bought flour tortillias. This is a very sad option, but unavoidable.

@2.5hr to dinner

Prepare a double recipe of Masa tortillia dough and cover.

@ 2hrs to dinner:

Chop onions, bell peppers, poblano peppers, scallions, and canned chilis, (and garlic, if using fresh).
Measure ingredients into mise en place as listed below (yes, I know it's a lot of bowls.)
If making tortillias: begin preparing & cooking tortillias on two skillets on stovetop. Continue pressing/cooking tortillias for remaining 2 hrs.

*mise en place*	For Beans:	For Meat:	For Vege Meat:
Garlic (Added /w oil) (cooked just as oil heats)	1tbsp + 2tsp garlic, minced (+~3tbsp olive oil)	1 + 1/2tsp garlic, minced (+~2tbsp olive oil)	1tsp garlic, minced (+1/4 cup olive oil)
Onions (Added First) (Mid Heat: cook 1-2 min) Cook until translucent	1 medium onion (~ __ cup), diced	1/2 medium onion (~__ cup), minced	1/2 medium onion (~__ cup), minced
Vegetables (Added Second) (Mid-H Heat: cook 2-3 min) Cook until softened/browned	1 bell peppers (~4/3 cup), diced 1/2 poblano pepper (~2/3 cup), diced 3 Scallions, diced	1/4 bell pepper (~1/3 cup), diced 1 scallion, diced	1/4 bell pepper (~1/3 cup), diced 1 scallion, diced
Sauces (Added Third) (Mid-H Heat: cook 30 seconds) Cook until fragrant	1/2 canned chili, minced (+1/2 tsp adobo) 3 tbsp sofrito 3 tomatoes (~1 cup), diced	3/8 canned chili, minced	1/8 canned chili, minced 2 tsp sofrito
Spices (Added Third) (Mid-H Heat: cook 30 seconds) Cook until fragrant	1tbsp + 1tsp cumin 1/2tsp (scant) coriander 1tbsp +1 tsp Ancho chili powder 1/2tsp tumeric 1tbsp oregano 3/4 tsp salt	2tbsp cumin 1 1/2tsp Ancho chili powder 1tsp oregano 1/4tsp tumeric 1/4 tsp salt	1tbsp + 2tsp cumin 1tsp Ancho chili powder 1tsp oregano 1/4tsp tumeric 1/4 tsp salt
Main Ingredient Cook as directed	4 15oz cans Black Beans	2lbs ground beef	1.5lbs mixed vege meat

@ 1.5hr to dinner:

Set 1 pack of saffron rice to cook over low heat
In a medium-sized saucepan, begin heating olive oil and garlic for beans. Add onions when garlic begins to smell fragrant, and continue to add ingredients and cook as listed above. Allow beans to simmer lightly on stovetop.

@.5hr to dinner

Remove rice & beans from stovetop. In separate skillets, heat olive oil and garlic for meat and vege-meat. Add onions when garlic begins to smell fragrant, and continue to add ingredients and cook as listed above. Cook just until meat is medium-well, or vege meat becomes tender.
Slice or dice Avocado and Tomato for serving as desired.
Grate monterey jack, pepper jack, and cheddar cheeses as desired, and mix.

Reccomended proportions:

1/2 c Monterey Jack

1/4 c Pepper Jack

1/3 c Cheddar

@10m to dinner

Remove tortillia skillets from stove, and add beans & rice pots for re-heating. Prepare sour cream, salsa, avocado, tomato, cheese mix, taco meat, vege meat, beans, rice, and tortillias for serving.

Alternate Ingredient List

Ingredients:

1 box Saffron Rice (cook on its own)

4 cans Black Beans (cook /w bean ingredients)

2 lbs ground beef (cook /w meat ingredient mix)

1.5 lbs vege meats (cook /2 meat ingredient mix)

1/2 cup Monterey Jack Cheese

1/4 cup Pepper Jack Cheese

1/2 cup Cheddar Cheese

1-2 avocadoes (for serving)

1-2 tomatoes (for serving)

Sour cream (for serving)

Salsa (for serving)

	Taco Bean Ingredient Mix	Meat Ingredient Mix (for 2lbs)	Vege Ingredient Mix (for 1.5lbs)
Vegetable Ingredients	~3tbsp olive oil 1 medium onion (~ __ cup), diced 1 1/2 bell peppers (~__ cup), diced 1/2 poblano pepper (~__ cup), diced 3 tomatoes (~__ cup), diced 3 Scallions (~__ cup), diced 1/2 canned chili, minced (+1/2 tsp adobo) 3 tbsp sofrito 1tbsp + 2tsp garlic, minced	~2tbsp olive oil 1/2 medium onion (~__ cup), minced 1/4 bell pepper (~__ cup), diced 1 scallion (~__ cup), diced 1/4 canned chili, minced (+1/4 tsp adobo) 1tsp garlic	1/4 cup olive oil 1/2 medium onion (~__ cup), minced 1/4 bell pepper (~__ cup), diced 1 scallion (~__ cup), diced 1/4 canned chili, minced (+1/4 tsp adobo) 2 tsp sofrito 1tsp garlic
Spice Mixes	__tbsp cumin 1tsp (scant) coriander 1tbsp Ancho chili powder 1/2tsp tumeric 2tsp oregano 1/2tsp salt	__tbsp cumin 1tsp Ancho chili powder 1tsp oregano 1/4tsp tumeric Salt to taste	__tbsp cumin 1tsp Ancho chili powder 1tsp oregano 1/4tsp tumeric Salt to taste

Falafel Lunch Platters

Sources:
https://www.twopeasandtheirpod.com/tzatziki-sauce/ (modified)
https://www.seriouseats.com/recipes/2013/04/king-of-falafel-shawarmas-falafel-from-new-yo.html (modified)

Falafel:
2 15oz cans chickpeas OR
1 cup dried chickpeas, soaked overnight

1-2 large shallots, coarsely diced
1 clove garlic, peeled
3-4 springs of fresh parsley and/or cilantro, loosely chopped
(2 tbsp water IF USING DRIED CHICKPEAS)

1 tsp salt
1 tsp baking soda
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp paprika
1/2 tsp cardamom
1/2 tsp nutmeg
1/2 tsp chili powder
(6-8 tbsp flour IF USING CANNED CHICKPEAS)

If using canned chickpeas: Drain and dry beans as best as possible. If using dried chickpeas: cover generously with water and allow to soak overnight.

Combine shallots, garlic, and parsley/cilantro in bowl of food processor and pulse until all ingredients are finely minced. Add chickpeas and spices, as well as flour or water depending on the type of chickpeas used. Pulse food processor until chickpeas are coarsely ground, but not fully pureed.

Roll heaping tablespoons of dough into rough balls, and place in basket of air frier. Cook at 375 degrees for 15 minutes.

While falafel is cooking, prep the other elements of the meal platters:

Tzatziki Sauce
1 medium English cucumber, peeled
2 cups plain yogurt
1-2 tsp minced garlic, peeled and finely minced or pressed
1-2 tablespoons fresh lemon juice, to taste
1 tbsp olive oil
1 tsp dried dill
1/2 teaspoon salt
1/4 teaspoon black pepper

Using the large holes of a box grater, grate cucumber into a strainer over the sink. Press cucumber in strainer to get as much liquid out as possible, then empty strainer into a paper towel and squeeze with your hands to dry as best you can.

Combine all ingredients in a bowl and mix well.

Lunch Platters
1 large cucumber
2 medium tomatoes
1/2 head lettuce (approximately)

Slice one large cucumber and two medium tomatoes. Portion cucumbers, tomatoes, and lettuce leaves evenly between 6 platters. Distribute sauce and falafel evenly between platters, in separate compartments. Keeps for approximately 1 week.

Veggie Burger Patties

Source: Cook's Illustrated

Modified By: Michael D'Attilo

Ingredients

3 cups water

¾ cup dried brown lentils, rinsed and picked over

1 tsp table salt

2 cups water we

¾ cup bulgur

1/2 tsp table salt

1 tbsp olive oil

2 medium onions, chopped fine (2 cups)

1 rib celery (large), chopped fine (about 1/2 cup)

1 small leek, white and light green parts only, chopped fine (about 1/2 cup)

2 medium cloves garlic, minced or pressed through garlic press (2 teaspoons)

1 tbsp olive oil

1 pound cremini mushrooms (or white), cleaned and sliced about 1/4 inch thick (about 6 1/2 cups)

1 cup raw unsalted cashew

⅓ cup mayonnaise

2 cups panko (Japanese bread crumbs)

Salt & Ground black pepper

12 burger buns for serving

Directions

Canned lentils can be used, though some flavor will be sacrificed. Use a 15-ounce can, drain the lentils in a mesh strainer, and thoroughly rinse under cold running water before spreading them on paper towels and drying them, as directed in step 1 below. If you cannot find panko, use 1 cup of plain bread crumbs. For tips on freezing uncooked patties, see below.

1. Bring 3 cups water, lentils, and 1 teaspoon salt to boil in medium saucepan over high heat; reduce heat to medium-low and simmer, uncovered, stirring occasionally, until lentils are just beginning to fall apart, about 25 minutes. Drain in fine-mesh strainer. Thoroughly dry lentils by placing them in a baking sheet or bowl lined with a triple-layer of paper towels; pat dry with additional paper towels. Allow lentils to cool to room temperature.

2. While lentils simmer, bring 2 cups water and 1/2 teaspoon salt to boil in small saucepan. Stir bulgur wheat into boiling water and cover immediately; let stand off heat until water is absorbed, 15 to 20 minutes. Drain in fine-mesh strainer; use rubber spatula to press out excess moisture. Transfer bulgur to medium bowl and set aside.

3. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onions, celery, leek, and garlic; cook, stirring occasionally, until vegetables begin to brown, about 10 minutes. Spread vegetable mixture on second baking sheet to cool; set aside. Add remaining 1 tablespoon oil to now-empty skillet; heat over high heat until shimmering. Add mushrooms and cook, stirring occasionally, until golden brown, about 12 minutes. Spread mushrooms on baking sheet with vegetable mixture; cool to room temperature, about 20 minutes.

4. Process cashews in food processor until finely chopped, about fifteen 1-second pulses (do not wash food processor blade or bowl); stir into bowl with bulgur along with cooled lentils, vegetable-mushroom mixture, and mayonnaise. Transfer half of mixture to now-empty food processor and pulse until coarsely chopped, fifteen to twenty 1-second pulses; mixture should be cohesive but roughly textured. Transfer processed mixture to large bowl; repeat with remaining unprocessed mixture and combine with first batch. Stir in panko, 1 teaspoon salt, and pepper to taste. Line baking sheet with paper towels. Divide mixture into 12 portions, about 1/2 cup each, shaping each into tightly packed patty, 4 inches in diameter and 1/2 inch thick; set patties on baking sheet; paper towels will absorb excess moisture. (Patties can be covered with plastic wrap and refrigerated up to 3 days.)

TO COOK ON THE GRILL: Build medium-hot charcoal fire or preheat gas grill on high. Using tongs, wipe grate with wad of paper towels dipped lightly in vegetable oil. Grill burgers, without moving them, until well browned, about 5 minutes; flip burgers and continue cooking until well browned on second side, about 5 minutes. Serve. Cooking on the grill is not recommended, as it is extremely difficult to keep these burgers from sticking.

TO COOK ON THE STOVETOP: Heat 2 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering; cook burgers, 4 at a time, until well browned, about 4 minutes per side, lowering heat to medium if browning too quickly. Repeat with additional oil and burgers. Serve. (Cooked burgers can be kept warm in 250-degree oven for up to 30 minutes.)

TO FREEZE: With freezing and defrosting, the patties increase in moisture content; it is therefore necessary to add more bread crumbs before freezing. For each burger to be frozen, add 1 teaspoon panko or 1/2 teaspoon plain bread crumbs to the mixture before shaping. Thaw frozen patties overnight in the refrigerator on a triple layer of paper towels covered loosely with plastic wrap. Before cooking, pat the patties dry with paper towels and reshape to make sure they are tightly packed and cohesive.

Mayonnaise (Egg White)

Ingredients

1 teaspoon dry mustard powder

1/2 teaspoon salt

4 egg whites

4 tablespoons white vinegar (Or 1/3Vinegar, 1/4 Lemon Juice)

2-4 cups vegetable oil

(0.75-1 cup oil to 1 egg white is generally recommended, depending on size of eggs)

Directions
In the container of a (Very, very dry!) food processor or blender, combine first the eggs, then the vinegar, mustard powder, and salt.

Set the food processor on medium speed and gradually drizzle in the oil while it runs. The slower you add the oil, the better; this process can take up to thirty minutes for the best Mayonnaise!

Transfer to a container with a lid and store in the refrigerator for up to two weeks.

Vietnamese Sandwich

Source: chow.com

For the pork:

10 cups simmering water
1/2 cup kosher salt
1/2 cup granulated sugar
3 medium garlic cloves, peeled
2 medium serrano chiles, crushed
1 tablespoon black peppercorns, cracked
3 pounds boneless pork butt

For the pickled carrots:

1/2 cup distilled white vinegar
1/2 cup granulated sugar
1 teaspoon kosher salt
1 1/2 cups peeled and coarsely shredded carrots (from about 3 medium)

To assemble:

2 Vietnamese or French baguettes (not sourdough)
6 tablespoons homemade or high-quality store-bought mayonnaise (see Game Plan note)
10 ounces pork pâté (optional)
1 large English cucumber, halved crosswise and sliced lengthwise into 1/8-inch-thick pieces
1/2 cup packed fresh cilantro leaves
4 jalapeños, sliced lengthwise into 1/8-inch-thick pieces
4 teaspoons light soy sauce
Toothpicks, for serving

Total Time: 3 hrs 45 mins, plus brining time

Active Time: 35 mins

For the pork:

1Pour 2 cups of the simmering water into a 6-quart heatproof container with a tightfitting lid, then remove the remaining water from heat. Add salt and sugar to the heatproof container and stir until dissolved. Add garlic, chiles, peppercorns, and pork. Top with remaining 8 cups of now-tepid water to fully cover the meat. Submerge the meat if necessary by filling a resealable bag with water and placing it on top. Cover and refrigerate 12 hours or overnight.
2When the pork is ready, remove from the liquid, rinse, pat dry with paper towels, and place fat side up in a roasting pan. Allow to come to room temperature for about 30 minutes. Meanwhile, heat the oven to 400°F and arrange a rack in the middle. Roast pork until the internal temperature reaches 165°F, about 1 hour 45 minutes. Let cool to room temperature, at least 45 minutes, then slice thinly, about 1/8 inch thick.

For the pickled carrots:

1Combine vinegar, sugar, and salt in a small saucepan over medium heat. Once sugar and salt have dissolved, remove from heat, add carrots, and stir to coat in pickling mixture. Let stand until carrots have softened, at least 30 minutes or overnight. Drain well and set aside.

To assemble:

1Slice off the top 1/3 of the baguettes lengthwise and set aside. Remove enough of the bottom interiors so that the filling can fit easily.
2Spread 1 tablespoon of the mayonnaise on each baguette’s upper 1/3 and 2 tablespoons on each bottom. Crumble half of the pâté (if using) on each bottom section, then top with sliced pork (there may be some left over), cucumber, cilantro leaves, pickled carrots, and jalapeños. Sprinkle each sandwich with soy sauce and close with the upper parts of the baguettes. Place 10 toothpicks approximately 1 inch apart to secure the sandwiches and slice into about 10 (1-1/2-inch) pieces. Serve.

Beverage pairing: Tiger Beer, Singapore. Banh mi are wonderful street food and could be washed down by any number of beverages. But a light lager such as Tiger from Singapore—which is found all over Vietnam—is a good choice. Its thirst-quenching rush of bubbles will refresh the palate and salve the heat (if you put a lot of chile on the bun).

Vinegrette

Ingredients
1 small shallot, minced (about 2 tablespoons)

1 small clove garlic, minced (about 1/2 teaspoon)

2 teaspoons Dijon mustard

3 tablespoons white wine vinegar

1 tablespoon water

3/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Directions
Combine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.

Desserts

Chocolate Pudding

Source: Cook's Country

https://www.cookscountry.com/recipes/6369-chocolate-pudding?extcode=MCSKD10L0&ref=new_search_experience_4

Ingredients

¼ cup packed light brown sugar

3 tablespoons Dutch-processed cocoa powder

3 tablespoons cornstarch

¼ teaspoon Salt

2 ¾ cups whole milk

¼ cup heavy cream

1 cup milk chocolate chips

½ teaspoon vanilla extract

Instructions

Hershey’s Milk Chocolate Chips are our favorite brand. Using chips saves you the trouble of chopping, but 6 ounces of bar milk chocolate, chopped, works, too.

1. Combine brown sugar, cocoa, cornstarch, and salt in large saucepan. Whisk milk and cream into sugar mixture until smooth. Add chocolate chips and bring to simmer, whisking occasionally, over medium heat. Reduce heat to medium-low and cook, whisking constantly, until thickened and large bubbles appear at surface, 2 to 3 minutes. Off heat, stir in vanilla.

2. Transfer pudding to large bowl and place plastic wrap directly on surface of pudding. Refrigerate until completely cool, at least 4 hours. (Pudding can be refrigerated in airtight container for 3 days.) Serve.

Chill Faster, Eat Sooner

To some pudding lovers (especially little ones), waiting 4 hours to eat pudding seems like a lifetime. To speed the chilling, transfer the pudding to a 13 by 9-inch baking dish in step 2 and place plastic wrap directly on its surface. Place in freezer until completely cool, at least 45 minutes or up to 1 hour.

Desserts

Baked Apple Cider Doughnuts

Original Source: https://sallysbakingaddiction.com/baked-apple-cider-donuts/

Ingredients (Doughnut Batter):

1 1/2 cups (360ml) apple cider

2 1/2 cups (354g/12½ oz) all-purpose flour1 teaspoon baking soda3/4 teaspoon baking powder1 1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/4 teaspoon salt

2 Tablespoons (28g) unsalted butter, melted
1 large egg
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1/2 cup (120ml) milk
1 teaspoon pure vanilla extract

Ingredients (Topping):

6 Tablespoons unsalted butter, melted

1/3 cup granulated sugar
1 teaspoon ground cinnamon
1 pinch salt

Instructions

Preheat oven to 350f. Grease doughnut baking molds with oil or butter (should have enough to make 12-14 doughnuts)

Reduce the apple cider: simmer cider in a small saucepan, stirring occasionally, until it's reduced to 1/2 cup; about 20-30 minutes. Skim spices or particles or run through a fine-mesh strainer. when in doubt, it's better to over-reduce than under, as long as it's not burned; just add more cider to make up the difference.

Combine dry ingredients: while cider is simmering, combine flour, baking soda, baking powder, cinnamon, nutmeg, cardamom, and salt in a bowl; set aside.

Combine wet ingredients: combine butter, egg, brown sugar, granulated sugar, milk, and vanilla in another bowl.

Mix batter: add reduced cider to wet ingredients; then mix in dry ingredients a bit at a time. Batter should be somewhat thick, but not a dough.

Spoon batter into greased doughnut molds. It should make 12 doughnuts, possibly with a little extra. (Leftover batter can be used to create cookie-like "doughnut holes" on a baking sheet.)

Bake at 350f for about 10-12 minutes, until cooked through. While baking, mix together dry ingredients for topping in a small bowl; melt 6 tbsp butter in another bowl.

Remove doughnuts from molds immediately after baking. As soon as they are cool enough to handle, dip them first into butter, then into dry topping mix. Don't over-coat doughnuts; one dip is enough.

Desserts

Cinnamon Rolls

Based On: Kathy Nowell, Allrecipes: www.allrecipes.com/recipe/6793/cinnamon-rolls-i/

Ingredients

1 cup warm water (110 degrees F)

1 egg

3 cups bread flour

1/4 cup white sugar

3 tbsp instant powdered milk

1 1/2 tsp salt

5 tbsp butter, softened

1 tsp instant yeast

1/3 cup butter

1/2 cup vanilla ice cream

1/2 cup brown sugar

ground cinnamon

Instructions:

Place water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on.

Meanwhile; in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Set aside. Preheat oven to 350 degrees F (175 degrees C).

When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Pat dough into a rectangle. Spread with caramel from saucepan and sprinkle with cinnamon. (Note, if stickier buns are desired, reserve caramel for topping and instead coat inside of buns with 1/3 cup melted butter. In this case, pour caramel into the bottom of your baking pan and flip rolls over after they are done cooking.)

Roll up dough and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes.

Bake at 350 degrees F (175 degrees C) for approximately 20 to 25 minutes, until golden brown.

Desserts

Sticky Buns

Source: Cook's Illustrated
Time: ~4 Hours

Notes: I prefer this recipe over the overnight variant, but the dough produced by this one doesn't take to chilling as well. This means that these buns should really be baked immediately after making them, and that the other recipe is often better for preparing the next day's breakfast.

Ingredients

Flour Paste
⅔ cup water
¼ cup (1 1/3 ounces) bread flour

Dough
⅔ cup milk
1 large egg plus 1 large yolk
2 ¾ cups (15 1/8 ounces) bread flour
2 teaspoons instant or rapid-rise yeast
3 tablespoons granulated sugar
1 ½ teaspoons salt
6 tablespoons unsalted butter, softened

Topping
6 tablespoons unsalted butter, melted
½ cup packed (3 1/2 ounces) dark brown sugar
¼ cup (1 3/4 ounces) granulated sugar
¼ cup dark corn syrup
¼ teaspoon salt
2 tablespoons water
1 cup pecans, toasted and chopped (optional)

Filling
¾ cup packed (5 1/4 ounces) dark brown sugar
1 teaspoon ground cinnamon

Instructions

These buns take about 4 hours to make from start to finish. For dough that is easy to work with and produces light, fluffy buns, we strongly recommend that you measure the flour for the dough by weight. The slight tackiness of the dough aids in flattening and stretching it in step 6, so resist the urge to use a lot of dusting flour. Rolling the dough cylinder tightly in step 7 will result in misshapen rolls; keep the cylinder a bit slack. Bake these buns in a metal, not glass or ceramic, baking pan. We like dark corn syrup and pecans here, but light corn syrup may be used, and the nuts may be omitted, if desired.

FOR THE FLOUR PASTE: Whisk water and flour together in small bowl until no lumps remain. Microwave, whisking every 25 seconds, until mixture thickens to stiff, smooth, pudding-like consistency that forms mound when dropped from end of whisk into bowl, 50 to 75 seconds.

FOR THE DOUGH: In bowl of stand mixer, whisk flour paste and milk together until smooth. Add egg and yolk and whisk until incorporated. Add flour and yeast. Fit stand mixer with dough hook and mix on low speed until all flour is moistened, 1 to 2 minutes. Let stand for 15 minutes. Add sugar and salt and mix on medium-low speed for 5 minutes. Stop mixer and add butter. Continue to mix on medium-low speed for 5 minutes longer, scraping down dough hook and sides of bowl halfway through (dough will stick to bottom of bowl).

Transfer dough to lightly floured counter. Knead briefly to form ball and transfer seam side down to lightly greased bowl; lightly coat surface of dough with vegetable oil spray and cover bowl with plastic wrap. Let dough rise until just doubled in volume, 40 minutes to 1 hour.

FOR THE TOPPING: While dough rises, grease 13 by 9-inch metal baking pan. Whisk melted butter, brown sugar, granulated sugar, corn syrup, and salt together in medium bowl until smooth. Add water and whisk until incorporated. Pour mixture into prepared pan and tilt pan to cover bottom. Sprinkle evenly with pecans, if using.

FOR THE FILLING: Combine sugar and cinnamon in small bowl and mix until thoroughly combined; set aside.

Turn out dough onto lightly floured counter. Press dough gently but firmly to expel air. Working from center toward edge, pat and stretch dough to form 18 by 15-inch rectangle with long edge nearest you. Sprinkle filling over dough, leaving 1-inch border along top edge; smooth filling into even layer with your hand, then gently press mixture into dough to adhere.

Beginning with long edge nearest you, roll dough into cylinder, taking care not to roll too tightly. Pinch seam to seal and roll cylinder seam side down. Mark gently with knife to create 12 equal portions. To slice, hold strand of dental floss taut and slide underneath cylinder, stopping at first mark. Cross ends of floss over each other and pull. Slice cylinder into 12 portions and transfer, cut sides down, to prepared baking pan. Cover tightly with plastic wrap and let rise until buns are puffy and touching one another, 40 minutes to 1 hour. (Buns may be refrigerated immediately after shaping for up to 14 hours. To bake, remove baking pan from refrigerator and let sit until buns are puffy and touching one another, 1 to 1 1/2 hours.) Meanwhile, adjust oven racks to lowest and lower-middle positions. Place rimmed baking sheet on lower rack to catch any drips and heat oven to 375 degrees.

Bake buns on upper rack until golden brown, about 20 minutes. Tent with aluminum foil and bake until center of dough registers at least 200 degrees, 10 to 15 minutes longer. Let buns cool in pan on wire rack for 5 minutes. Place rimmed baking sheet over buns and carefully invert. Remove pan and let buns cool for 5 minutes. Using spoon, scoop any glaze on baking sheet onto buns. Let cool for at least 10 minutes longer before serving.

Desserts

Sticky Buns (Overnight)

Source: Cook's Illustrated
Yield: 12 sticky buns

In developing our sticky buns recipe, we tested a series of ingredients and settled on a buttermilk base that left the buns' flavor and texture rich but not heavy and the crumb tender and light. Six tablespoons of melted butter and three eggs later, the dough was sweet and moist with substantial chew. For a spiced sweet and assertive filling, we used brown rather than granulated sugar because of its superior texture and deep color. Crowned with a toasted pecan topping—butter, light brown sugar, corn syrup, and toasted, chopped pecans—the sticky buns achieved greatness.

Ingredients
Dough
3 large eggs at room temperature
¼ cup granulated sugar
¾ cup buttermilk at room temperature
1¼ teaspoons table salt
2¼ teaspoons instant yeast
4¼ (21¼ oz) cups unbleached all-purpose flour, plus more for dusting
6 tablespoons unsalted butter, melted and cooled until warm

Caramel Glaze
6 tablespoons unsalted butter
¾ cup (5¼ oz) packed light brown sugar
3 tablespoons corn syrup, light or dark
2 tablespoons heavy cream
1 pinch table salt

Cinnamon-Sugar Filling
¾ cup (5¼ oz) packed light brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
1 pinch table salt
1 tablespoon unsalted butter, melted

Pecan Topping
3 tablespoons unsalted butter
¼ cup (1¾ oz) packed light brown sugar
3 tablespoons corn syrup, light or dark
pinch table salt
1 teaspoon vanilla extract
¾ cup pecans (3 oz), toasted in a skillet over medium heat until fragrant and browned, about 5 minutes, then cooled and coarsely chopped

Instructions
If you like, sticky buns can be made and shaped the night before and then refrigerated. The next morning, set the baking dish in a warm-water bath to speed the dough’s rise. This recipe has four components: the dough that is shaped into buns, the filling that creates the swirl in the shaped buns, the caramel glaze that bakes in the bottom of the baking dish along with the buns, and the pecan topping that garnishes the buns once baked. Although the ingredient list may look long, note that many ingredients are repeated. Leftover sticky buns can be wrapped in foil or plastic wrap and refrigerated for up to 3 days, but they should be warmed through before serving. They reheat quickly in a microwave oven (for 2 buns, about 2 minutes at 50 percent power works well); they can also be put into a 325-degree oven for about 8 minutes.

Previous Night (~3.5 Hours)
For the dough: In bowl of standing mixer, whisk eggs to combine; add buttermilk and whisk to combine. Whisk in sugar, salt, and yeast. Add about 2 cups flour and butter; stir with wooden spoon or rubber spatula until evenly moistened and combined. Add all but about 1/4 cup remaining flour and knead with dough hook at low speed 5 minutes. Check consistency of dough (dough should feel soft and moist but should not be wet and sticky; add more flour, if necessary); knead at low speed 5 minutes longer (dough should clear sides of bowl but stick to bottom). Turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform (dough should not stick to work surface during hand kneading; if it does stick, knead in additional flour 1 tablespoon at a time).

Lightly spray large bowl or plastic container with nonstick cooking spray. Transfer dough to bowl, spray dough lightly with cooking spray, then cover bowl tightly with plastic wrap and set in warm, draftfree spot until doubled in volume, 2 to 2 1/2 hours.

For the glaze: Meanwhile, combine all ingredients for glaze in small saucepan; cook over medium heat, whisking occasionally, until butter is melted and mixture is thoroughly combined. Pour mixture into nonstick metal 13- by 9-inch baking dish; using rubber spatula, spread mixture to cover surface of baking dish. Set baking dish aside.

To assemble buns: For filling, combine brown sugar, cinnamon, cloves, and salt in small bowl and mix until thoroughly combined, using fingers to break up sugar lumps; set aside. Turn dough out onto lightly floured work surface. Gently shape dough into rough rectangle with long side nearest you. Lightly flour dough and roll to 16- by 12-inch rectangle. Brush dough with 1 tablespoon melted butter, leaving 1/2-inch border along top edge; with butter remaining on brush, brush sides of baking dish. Sprinkle filling mixture over dough, leaving 3/4-inch border along top edge; smooth filling in even layer with hand, then gently press mixture into dough to adhere. Beginning with long edge nearest you, roll dough into taut cylinder. Firmly pinch seam to seal and roll cylinder seam-side down. Very gently stretch to cylinder of even diameter and 18-inch length; push ends in to create even thickness. Using serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly sized quarters. Slice each quarter evenly into thirds, yielding 12 buns (end pieces may be slightly smaller).

Arrange buns cut-side down in prepared baking dish; cover tightly with plastic wrap and refrigerate 10 to 14 hours.

Morning (~2.5 Hours)
To prepare buns: Place baking pan in warm-water bath (about 120 degrees) in kitchen sink or large roasting pan for 20 minutes. Remove from water bath and let stand at room temperature until buns look slightly puffy and are pressed against one another, about 1 1/2 hours. About an hour before baking, adjust oven rack to lowest position, place pizza stone on rack (if using), and heat oven to 350 degrees.

To bake buns: Place baking pan on pizza stone; bake until golden brown and center of dough registers about 180 degrees on instant-read thermometer, 25 to 30 minutes. Cool on wire rack 10 minutes; invert onto rimmed baking sheet, large rectangular platter, or cutting board. With rubber spatula, scrape any glaze remaining in baking pan onto buns; let cool while making pecan topping.

For the topping: Combine butter, brown sugar, corn syrup, and salt in small saucepan and bring to simmer over medium heat, whisking occasionally to thoroughly combine. Off heat, stir in vanilla and pecans until pecans are evenly coated. Using soup spoon, spoon heaping tablespoon nuts and topping over center of each sticky bun. Continue to cool until sticky buns are warm, 15 to 20 minutes. Pull apart or use serrated knife to cut apart sticky buns; serve.

Desserts

Mead-Poached Pears

Source: Michael D'Attilo

1 cup semi-sweet Mead

3/4 cup dark brown sugar

3 tablespoons unsalted butter

8 Ripe (or near-ripe) Barlett pears

Vanilla ice cream, for serving

Preheat the oven to 400 degrees F.

Peel the pears, slice them in half lengthwise and core them with a spoon, ensuring that all rough and stringy parts have been removed.

In a small saucepan, whisk the sugar into the mead over medium-high heat until the sugar dissolves. Add in the butter, and bring to a simmer. Simmer the mixture for about 5 minutes, then add the pears and allow the mixture to cook for about 10 minutes. Stir and rotate the pears occasionally so that they are all coated in the liquid.

Arrange the pears in a baking dish or casserole dish, and pour the syrup around them. Bake the pears for about 35 minutes, so that they are cooked and soft but not crisp. Check the pears regularly: if they are starting to dry out slightly, rotate them so that dry parts are submerged in the syrup.

Spoon the pears onto plates, cut side up. Fill their cores with cold vanilla ice cream. Serve hot.

Note: The pears will taste rather dry on their own; they need the contrasting sweetness of the ice cream. For a standalone dish, use more sugar, at least 1 1/3 cups.

Meat Dishes

Roasted Chicken

Sources: Julia Childs & Cooks Illustrated
Modified By: Michael D'Attilo

Cook Time: ~2.5 Hours

Ingredients
Chicken
1 3.5lb - 4lb Chicken
(Note: 'Air Dried' is the most important property to look for in a quality chicken)
2 tbsp unsalted butter, soft
1/2 cup salt
1 tbsp olive oil
pepper

Vegetables
1tbsp unsalted butter
1/3 cup carrots, diced
1/3 cup onion, diced
1/3 cup celery, diced
2 fresh thyme sprigs
Handful of fresh parsley stems
Handful of celery leaves
Six 1/8-inch-thick lemon slices

1 cup onion sliced
1 cup carrots sliced
1 cup celery sliced
1/4 cup chicken broth

Braising & Gravy
1 tbsp fresh lemon juice
1/2 cup of water to help veggies from burning if needed
1/2 cup chicken broth

Instructions
Dissolve salt in 2 quarts cold water in large container. Submerge chicken in brine, cover, and refrigerate for 1 hour. Remove chicken from brine and pat dry with paper towels.

Meanwhile, Melt 1 tablespoon of the butter in a skillet. Add the diced carrots, onion, and celery then cook over medium heat until softened; add the thyme sprigs.

When chicken is ready, heat oven to 425 degrees. Mix 2 tbsp butter together with a small amount of pepper. Use your fingers to gently loosen center portion of skin covering each breast; rub butter under skin, directly on meat in center of each breast (being careful not to coat the outside of the skin). Gently press on skin to distribute butter over meat. Tuck wings behind back. Rub skin with oil.

Salt and pepper Chicken cavity and spoon in cooked vegetables, a handful of parsley stems, celery leaves, and the lemon slices. Truss the Chicken as tightly as possible, tying legs together and sealing cavity as much as possible.

Lay remaining carrots, onion, and celery in bottom of roasting pan, along with 1/4 cup chicken broth. Place oiled V-rack on top of roasting pan, Place chicken, wing side up, on prepared V-rack. Roast in oven for 30 minutes.

After 30 minutes, Open oven and rotate chicken so that other wing side faces up. Braise chicken with 1tbsp fresh lemon juice. Add more broth or water to vegetables if they seem to need it. Continue to roast until breast registers 160 degrees and thighs register 175 degrees, about 25 to 30 minutes longer.

Transfer chicken to carving board and let rest for 15-20 minutes. Meanwhile, strain juices and fat from chicken pan with remaining 1/2 cup chicken broth, and simmer over medium heat until reduced and syrupy. Serve chicken with gravy and cooked vegetables.

Meat Dishes

Jucy-Lucy Burgers

Source: Cook's Country, Aug/Sept 2007

https://www.cookscountry.com/recipes/3785-jucy-lucy-burgers?incode=MKSKZ00L0&ref=new_search_experience_15

Ingredients

2 slices hearty white sandwich bread, torn into rough pieces

¼ cup milk

1 teaspoon garlic powder

¾ teaspoon salt

½ teaspoon pepper

1 ½ pounds 85 percent lean ground beef

1 slice deli American cheese (1/2-inch-thick), cut into quarters

Instructions

Straight from the grill, the cheesy center of the Jucy Lucy will be molten hot. Be sure to let the burgers rest for at least 5 minutes before serving.

1. Using potato masher, mash bread, milk, garlic powder, salt, and pepper in large bowl until smooth. Add beef and gently knead until well combined.

2. Divide meat mixture into 4 equal portions. Following related photos, mold each portion of meat around 1 piece of cheese. Transfer patties to plate and refrigerate for 30 minutes or up to 24 hours.

3. Grill burgers over medium fire until well browned and cooked through, 6 to 8 minutes per side. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.

STOVETOP JUCY LUCY BURGERS

Prepare Grilled Jucy Lucy Burgers through step 2. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium heat until just smoking. Add patties and cook until well browned, about 6 minutes. Flip burgers, cover skillet, and continue cooking until well-done, about 6 minutes. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.

1. Using half of each portion of meat, encase the cheese to form a mini burger patty

2. Mold remaining half-portion of meat around the mini patty and seal the edges to form a ball.

3. Flatten the ball with the palm of your hand, forming a 3/4-inch-thick patty.

Meat Dishes

Beef Wellington

Source: Gordon Ramsey

Ingredients

2lb Fillet Mignon roast

12 slices of Prosciutto

8oz of Small Brown Mushrooms (ex. Baby Bella)

35oz pack of Puff Pastry

2 Egg Yolks

1/4 cup Butter

1 large sprig of Fresh Thyme

Dry White Wine

Olive Oil

Flour

Sea Salt

Black Pepper

Instructions

Season fillet mignon with salt and pepper. Heat 2 tbsp olive oil in a pan until it is very hot. Quickly sear the beef in the oil (Tilt the pan and press it against the side to sear multiple sides at once; lift it with tongs to sear either end) and remove from heat to let it cool. Chill in the fridge for about 20 mins.
While the beef is cooling, chop mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't become a slurry.
Heat about 1/4 cup butter in a large pan and fry the mushrooms on a medium heat, along with the thyme, for about 10 mins stirring often, until you have a softened mixture. To season the mushroom mixture, pour over 7 tbsp dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.
Overlap two pieces of saran wrap over a large chopping board. Lay prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the saran wrap's edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.
Overlap three more pieces of saran wrap, and dust with a little flour. Roll the puff pastry out into a strip that is at least 12in wide. Beat egg yolks with 1 tsp water and brush down the pastry; unravel the fillet from the saran wrap and do the same to it. Place the fillet at one end of the pastry strip and wrap it around the fillet with the saran wrap, smoothing as you go to ensure there are no air bubbles. Trim off excess pastry, and seal the seam with egg yolk and the back of a spoon.
Glaze all over with egg yolk and sprinkle with a small amount of salt. Using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs.
Heat oven to 430F (390F for convection ovens). Butter a rectangular area on a medium-sized baking pan, large enough for the Wellington to sit. Brush the Wellington with remaining egg yolk and cook until golden and crisp - 35 mins for medium rare. Allow to stand for 10 mins before serving in thick slices.

Tips:

Trim carefully

Lower the chances of the edges separating by giving yourself lots of room - and don't trim the pastry too close to the meat.

Gordon's tips

Brush the meat as well as the pastry with egg wash. This will make the top layer of pastry stick to the meat and stop it from rising and leaving a gap.

Use up leftover pastry

Any leftover pastry is fine to use for something else, even if covered in egg. Simply roll it into a ball and refrigerate until needed.

Sealing the pastry

Use the rounded end of a fork or spoon handle to seal the edges rather than the prongs of a fork - using the prongs will only pierce the pastry rather than joining it.

Keep it air-free

Drape over the top layer of pastry very carefully, smoothing it down with your hands as you go. You don't want any air trapped between the pastry and the meat.

763 kcalories, protein 50g, carbohydrate 32g, fat 48 g, saturated fat 20g, fibre 0g, salt 2.46 g

Meat Dishes

Cherry-Stuffed Chicken Breasts

Source: Allrecipes

Ingredients

1 tablespoon vegetable oil

1/3 cup dried cherries, chopped

1/4 cup plain bread crumbs

1 egg yolk

1 1/2 tablespoons finely grated Parmigiano-Reggiano cheese

2 teaspoons olive oil

1 teaspoon fresh thyme

1 teaspoon fresh oregano, minced

2 cloves garlic, minced

salt and pepper to taste

~~1 pinch cayenne pepper~~ (cut this)

2 (6 ounce) skinless, boneless chicken breast halves

4 thin slices prosciutto

3/4 cup chicken broth

1 1/2 tablespoons balsamic vinegar

1 tablespoon butter

salt and pepper to taste

Instructions

Preheat the oven to 400 degrees F (200 degrees C).

Brush the inside of an oven-proof skillet with vegetable oil. Set aside.

Mix cherries, bread crumbs, egg yolk, Parmigiano-Reggiano cheese, olive oil, thyme, oregano, garlic, salt, black pepper, and cayenne pepper until combined.

Cut a 1-inch slit in each chicken breast by slicing at an angle from the thick end of the breast toward the thinner end.

Open flap and place one butterflied chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Repeat with the other breast.

Place half the stuffing on each chicken breast, place each breast on a piece of plastic wrap and roll into a tight roll, twisting the ends of the plastic wrap to hold create a tight package.

On a piece of plastic wrap, slightly overlap 2 slices of prosciutto so they are as wide as the rolled chicken breast. Unwrap rolled chicken breast and place the breast at one end of the prosciutto. Roll prosciutto around the stuffed breast using the plastic to make a tight roll. Repeat with the second stuffed breast and remaining 2 slices of prosciutto.

Lay 4 pieces of string on the cutting board, about 1-inch apart. Place chicken roll across the strings, and tie each into a knot to keep the chicken from unrolling. Repeat for the second stuffed breast.

Place stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until the prosciutto is browned and crispy and chicken is no longer pink, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and loosely cover with aluminum foil.

Drain grease from the pan as desired, leaving juice and browned bits. Pour in chicken stock and balsamic vinegar, and bring to a boil over high heat. Cook, while scraping the browned bits from the bottom of the pan, until liquid has reduced by half, 5 to 6 minutes. Remove from heat, add butter and stir until melted. Season with salt and black pepper to taste.

Remove twine from chicken breasts; slice into bite-sized pieces. Serve drizzled with pan sauce.

Meat Dishes

Porchetta (Italian Roast)

Source: Andrew Janjigian, Cook's Illustrated #143, pp 8-9

Ingredients

Pork butt is often labeled Boston butt in the supermarket. Look for a roast with a substantial fat cap. If fennel seeds are unavailable, substitute 1/4 cut ground fennel. The Porchetta needs to be refrigerated for 6 to 24 hours once it is rubbed with the paste, but it is best when it sits for a full 24 hours.

3 Tbsp fennel seeds

1/2 cup fresh rosemary leaves (2 bunches)

1/4 cup fresh thyme leaves (2 bunches)

12 garlic cloves, peeled

Salt and black pepper

1/2 cup extra-virgin olive oil

1 (5-6 lb) boneless pork butt roast, trimmed

1/4 tsp baking soda

Directions

Grind fennel seeds in spice grinder or mortar and pestle until finely ground. Transfer ground fennel to food processor and add rosemary, thyme, garlic, 1 tbsp pepper, and 2 tsp salt. Pulse mixture until finely chopped, 10 to 15 pulses. Add oil and process until smooth paste forms, 20 to 30 seconds

Using a sharp knife, cut slits in surface fat of roast, spaced 1 in apart, in crosshatch pattern, being careful not to cut into meat. Cut roast in half with the grain into 2 equal pieces.

Turn each roast on its side so fat cap is facing away from you, bottom of roast is facing toward you, and newly cut side is facing up. Starting 1 in from short end of each roast, use boning or paring knife to make slit that starts 1 in from top of roast and ends 1 in from bottom, pushing knife completely through roast. Repeat making slits, spaced 1 to 1 1/2 in apart, along length of each roast, stopping 1 in from opposite end (you should have 6 to 8 slits, depending on size of roast).

Turn roast so fat cap is facing down. Rub sides and bottom of each roast with 2 tsp salt, taking care to work salt into slits from both sides. Rub herb paste onto sides and bottom of each roast, taking care to work paste into slits from both sides. Flip roast so that fat cap is facing up. Using 3 pieces of kitchen twine per roast, tie each roast into compact cylinder.

Combine 1 tbsp salt, 1 tsp pepper, and baking soda in small bowl. Rub fat cap of each roast with salt-baking soda mixture, taking care to work mixture into crosshatches. Transfer roasts to wire rack set in rimmed baking sheet and refrigerate, uncovered, for at least 6 hr or up to 24 hr.

Adjust oven rack to middle position and heat oven to 325 degrees. Transfer roasts, fat side up, to large, high-rimmed roasting pan, leaving 2 inches between roasts. Cover pan tightly with aluminum foil. Cook until pork registers 180 degrees, about 2 to 2 1/2 hours.

Remove pan from oven and increase oven temperature to 500 degrees. Carefully remove and discard foil and transfer roasts to a large plate. Discard liquid in pan. Line pan with foil. Remove twine from roasts; return roasts to pan, directly on foil; and return pan to oven. Cook until exteriors of roasts are well browned and interiors register 190 degrees, 20 to 30 minutes.

Transfer roasts to carving board and let rest for 20 minutes. Slice roasts 1/2 inch thick, transfer to serving platter, and serve.

Breakfast

Vegetarian Hot Breakfast

Ingredients

1 egg
2 maple sausages (Morning Star)
2 slices of bread
Butter
Salt
Pepper (if desired)
Grated cheese (if desired)

Directions

Scramble egg in bowl with a little salt and set aside. A little pepper and grated cheese can be added if desired.
Cook sausages in butter (pan spray can also be used if no butter is available)
Put bread in toaster.
While bread is toasting, use hot pan to cook scrambled eggs.
Serve while warm!

Breakfast

Drop Biscuits

Source: Marissa Sertich Velie

Modified By: Michael D'Attilo

Ingredients

1 1/2 cups all-purpose flour (or 8oz)

2 tsp baking powder

3/4 tsp kosher salt (originally 1tsp)

4 oz (1 stick) cold unsalted butter, cut into 1/4-inch pieces (and re-refrigerated to keep cool)

3/4 cup whole milk

Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper. Alternatively grease a baking sheet with butter from stick's wrapper.

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

Toss butter into the dry ingredients until coated with flour. Working quickly and using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal. (Alternatively, add flour mixture and butter to food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl.)

Add milk and stir with a fork until it just comes together into a slightly sticky, shaggy dough.

For small biscuits: Using a teaspoon or small ice cream scoop, mound walnut sized balls of dough onto the prepared baking sheet.

For large biscuits: Using a 1/4-cup measuring scoop, mound balls of dough onto the prepared baking sheet.

Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to wire rack. Serve warm.

Breakfast

Crepes

Source: ATK

Ingredients
1/2 tsp vegetable oil

1 cup (5oz) unbleached all-purpose flour
1 tsp sugar
1/4 tsp salt

1 1/2 cups whole milk
3 large eggs
2 tbsp unsalted butter, melted and cooled

Instructions
Crêpes will give off steam as they cook, but if at any point the skillet begins to smoke, remove it from the heat immediately and turn down the heat. Stacking the crêpes on a wire rack allows excess steam to escape so they won’t stick together. To allow for practice, the recipe yields 10 crêpes; only eight are needed for the filling.

Place oil in 12-inch nonstick skillet and heat over low heat for at least 10 minutes.

While skillet is heating, whisk together flour, sugar, and salt in medium bowl. In separate bowl, whisk together milk and eggs. Add half of milk mixture to dry ingredients and whisk until smooth. Add butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.

Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. After 1 minute, test heat of skillet by placing 1 teaspoon batter in center and cook for 20 seconds. If mini crêpe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.

Pour 1/3 cup batter into far side of pan and tilt and shake gently until batter evenly covers bottom of pan. Cook crêpe without moving it until top surface is dry and crêpe starts to brown at edges, loosening crêpe from side of pan with rubber spatula, about 25 seconds. Gently slide spatula underneath edge of crêpe, grasp edge with fingertips, and flip crêpe. Cook until second side is lightly spotted, about 20 seconds. Transfer cooked crêpe to wire rack, inverting so spotted side is facing up. Return pan to heat and heat for 10 seconds before repeating with remaining batter. As crêpes are done, stack on wire rack.

Breakfast

Apple Popover

Source: Caroline Hurley

Ingredients
1 apple, peeled and thinly sliced

3 tablespoons butter or margarine

2 eggs, lightly beaten

1/2 cup flour

1/2 cup milk

2 tablespoons sugar

1 teaspoon vanilla

Confectioner's sugar

Instructions
Preheat oven to 425 degrees. Combine eggs, flour, milk, sugar, and vanilla in a bowl.

In an ovenproof skillet, saute the sliced apples in the butter for about 3 minutes.

Pour in the batter and bake in the oven about 15-20 minutes or until the pancake is puffed and golden brown.

Dust with confectioner's sugar and cut in wedges before serving. Serves 4.

Breakfast

Cheesecake Streusel Muffins

Source: Serious Eats

For Muffins:

8 tablespoons (4 ounces) unsalted butter, softened

1 cup (7 ounces) granulated sugar

1/2 teaspoon salt

2 teaspoons zest from 2 lemons

1 teaspoon vanilla extract

2 large eggs

1/2 cup milk

1 2/3 cup (8 1/3 ounces) all-purpose flour

2 1/2 teaspoons baking powder

For Cheese Filling:

8 ounces cream cheese, softened

1/3 cup (2 1/3 ounces) granulated sugar

1 teaspoon juice from 1 lemon

1 teaspoon vanilla extract

1 large egg yolk

For Streusel:

1/2 cup (2 1/2 ounces) plus 1 tablespoon all-purpose flour

1/4 cup (1 3/4 ounces) packed light brown sugar

1/8 teaspoon salt

4 tablespoons (2 ounces) unsalted butter, softened

Instructions:

Adjust oven rack to upper-middle position and preheat to 375°F. Line 12-cup muffin pan with paper liners.

Muffin batter: Stir butter, sugar, salt, and zest in large bowl until creamy and light. Whisk in eggs, one at a time, until completely combined. Whisk in vanilla and milk. Add flour and baking powder to bowl, then whisk until just combined. Spoon batter into cups.

Make cheese filling: In same unwashed bowl, stir cream cheese and sugar until creamy. Whisk in lemon juice, vanilla, and yolk until completely combined. Spoon tablespoon sized portions of cheese filling into batter (see note).

Make streusel: In the same unwashed bowl (see note), toss flour, brown sugar, salt, and butter until mixture forms moist crumbs. Press onto top of muffins.

Bake until golden and center is just set, about 18 to 21 minutes. Let muffins cool in pan 5 minutes, then transfer to wire rack to cool. Serve warm or room temperature. Store leftovers in refrigerator.

Notes: To spoon the cheese filling into batter, follow these steps: Fill a tablespoon with cheese filling. Dip the tablespoon into the batter and, using another spoon, scrape the filling as deep into the batter as possible. (Note: much of the filling will stay towards the top). There is no need to wash bowl throughout this recipe. If some of the batters combine, that is fine. If there is more than a tablespoon of cheese filling leftover, discard before mixing streusel.

Breakfast

Pancakes (Cook's Illustrated)

Source: Cook's Illustrated

Ingredients

1 cup unbleached all-purpose flour

2 teaspoons granulated sugar

½ teaspoon table salt

½ teaspoon baking powder

¼ teaspoon baking soda

¾ cup buttermilk

¼ cup milk (plus an extra tablespoon or so if batter is too thick)

1 large egg, separated

2 tablespoons unsalted butter, melted

Instructions

1. Mix dry ingredients in medium bowl. Pour buttermilk and milk into 2-cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.

2. Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil. When water splashed on surface confidently sizzles, pour batter, about 1/4 cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.

Soups

Slow Cooker

Pulled Pork (Old Recipe)

Source: Lisa, 100 Days of Real Food

Modified By: Michael D'Attilo

Spice Mixture:

1 tbsp dark brown sugar

3 tbsp paprika

2 tbsp coarse salt

2 tsp black pepper

1 tsp cayenne pepper

1 tsp garlic powder

1 tsp chili powder

1 tsp cumin

1/2 tsp dried thyme

Marinade:

~1/2 cup Honey

~1/4 cup Red Wine Vinegar

~3 tbsp Olive Oil

1-2 yellow onions, peeled and cut in half

1/2 cup Chicken Broth

~3 tbsp minced garlic

4-6 pounds pork shoulder, in at least 2 pieces.

Add chopped onion, broth, and garlic to the slow cooker, and splash with red wine vinegar.

Mix together spices. Add honey to spice mixture until it becomes a paste, and splash lightly with red wine vinegar. Slather pork generously with honey-spice paste, making more if needed.

Place the pork in the slow cooker and cook on low for 7-8 hours, or until the meat is tender enough to be easily shredded with a fork.

Remove meat from slow cooker and shred on a plate. If there is an excessive amount of liquid in the pot, pour it into a saucepan and cook it down slightly. Re-combine liquid and shredded pork in the pot and allow it to cook for a little bit longer before storing.

Serve w pork warm on buns, with cornbread, or on its own. Serve with coleslaw, barbeque sauce, hot sauce, etc.

Slow Cooker

Slow-Cooker Asian Peach Chicken

To Freeze/Slow Cook

1/4 cup honey
1/4 cup soy sauce
2 tablespoons butter, melted
2 tablespoons chili garlic sauce
20 oz boneless skinless chicken thighs (breast works too)
1 bag (12 oz) frozen sliced peaches

To Serve

2 tablespoons cornstarch
2 tablespoons cold water
2 cups hot cooked white rice
1/2 cup sliced green onions
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped roasted, salted cashews
1 lime, cut into wedges

Steps

In labeled 1-gallon freezer bag, place honey, soy sauce, melted butter and chili garlic sauce; seal bag. Knead bag to mix well. Add chicken and frozen peaches; squeeze bag to thoroughly coat chicken and peaches in sauce. Lay flat, and freeze up to 3 months.
Thaw 12 to 24 hours in refrigerator, until completely thawed.
Pour contents of bag into 3 1/2- to 4-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours.
In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase heat to High heat setting; cook 5 to 10 minutes or until thickened.
Divide rice among 4 bowls. Divide chicken mixture among bowls of rice. Top with remaining ingredients.

One-Pot Meals

Tamale Pie

Shopping List:

Produce

1 medium yellow onion

1 red bell pepper

1 poblano pepper

1 cup pitted green olives

1 bunch cilantro

1 bunch scallions

4 medium cloves garlic

Spices

Cumin

Coriander

Oregano

Ancho Chili Powder

(about 1/2 bottle)

Salt

Pepper

Dairy

Unsalted butter

Salted butter

Buttermilk

Sour cream

(For cooking & serving)

Pepper Jack cheese

Monteray Jack cheese

Sharp Cheddar cheese

Eggs

Dry
Sugar

Flour

Yellow cornmeal

Baking powder

Baking soda

Canned

15oz Kidney Bean

15oz Black Bean

28oz Peeled tomatoes

15oz corn kernels

Bottled

Mild olive oil

Soy sauce

Source: Seriouseats.com

Modified By: Michael D'Attilo

Why this recipe works:

Using your own blended spices instead of a pre-packaged chili powder gives better depth of flavor.
Ingredients are added in sequence to build up layers of complex flavor.
Browning the butter for the cornbread crust gives it a rich, nutty aroma.

FOR THE CHILI:

1/4 cup extra-virgin olive oil

1 can corn kernels (or 1 cup fresh, from 1-2 ears of corn)

1 medium yellow onion, diced

1 red bell pepper, diced

1 poblano pepper, diced

Kosher salt and freshly ground black pepper

4 medium cloves garlic, thinly sliced

1 tablespoon ground cumin (preferably from whole seeds)

1 teaspoon ground coriander (preferably from whole seeds)

1 teaspoon dried oregano

3 tablespoons ancho chili powder

1 cup pitted green olives, sliced

1 tablespoon soy sauce

1 (28-ounce) can whole peeled tomatoes, drained and coaresly crushed with your hand

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can red kidney beans, drained and rinsed

1 cup grated cheese mix

(mix about 1/2 c cheddar with 1/4 c monterey jack and 1/4 c pepper jack)

3 scallions, thinly sliced

1/2 cup fresh cilantro leaves and fine stems, minced

For the Brown Butter Cornbread Crust:

6 talespoons unsalted butter

1 cup (about 5 ounces) fine yellow cornmeal

1 cup (about 5 ounces) all-purpose flour

4 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1 tsp salt

2 eggs

6 ounces (about 3/4 cup) sour cream

4 ounces (about 1/4 cup) cultured buttermilk

1/2 cup thinly sliced scallions

Serve With:

Sour cream

Additional cheese mix (see above)

Salted butter (for cornbread)

Instructions:

Adjust oven rack to center position and preheat oven to 425°F.

For the Chili:

Heat oil in a large Dutch oven, or saucepan over high heat until lightly smoking. Add corn and cook, stirring occasionally, until corn is well charred in spots, about 4 minutes. Add onion, bell pepper, and poblano pepper, season with salt and pepper, and cook, stirring, until softened but not browned, about 3 minutes.

Add garlic, cumin, coriander, oregano, and chili powder and cook, stirring, until fragrant, about 30 seconds.

Add olives, soy sauce, tomatoes, black beans, and kidney beans. Bring to a simmer and adjust heat to maintain. Cook, stirring occasionally, until thick and fragrant, about 20 minutes.

Stir in grated cheese, scallions, and cilantro and season to taste with salt and pepper. Set aside.

For the Brown Butter Cornbread Crust:

Heat butter in a 12-inch cast iron or stainless steel skillet over medium heat until melted. Continue to cook, swirling pan gently until butter is nutty-smelling and solids are a toasty brown. Transfer to a heatproof cup or bowl and let rest until slightly cooler, about five minutes.

Combine cornmeal, flour, sugar, 1 teaspoon kosher salt, baking powder, and baking soda in a large bowl. Combine eggs, sour cream, and buttermilk in a second bowl and whisk until homogenous. Whisking constantly, slowly drizzle in reserved browned butter. Whisk wet ingredients into dry ingredients until homogenous. Fold in scallions and jalapeño pepper.

Transfer bean mixture to a large cast iron skillet. Using a large spoon, place small dollops of the cornbread batter mixture on top of the bean filling, then use the back of the spoon to spread it into an even layer. Transfer the skillet to the oven and bake until pale golden brown and a skewer inserted into the cornbread comes out clean, about 20 minutes.

Let cool 15 minutes, then serve with sour cream.

One-Pot Meals

Couscous & Black-Eye Peas

Source: Michael D'Attilo

Ingredients

~4 Tablespoons Sofrito

~3 Tablespoons Olive Oil (or other mild, tasteful oil)

1/2 Tbsp Thai Chili Garlic Sauce (can add more for more flavor. If not using, substitute with cider vinegar.)

1 Can Black Beans or Blackeye Peas (black beans taste better, in my opinion)

2 Cups of Broth (can use beef, vegetable, chicken, or a mix. I prefer vegetable, Joseph really likes beef.)

~1.1 Cups Couscous (SLIGHTLY more than one cup, or couscous will become mush.)

Directions

Partially open can of beans and set it upside down, allowing it to drain.

Pour oil into a saucepan until it covers entire surface without being mixed around. Put onto low heat and quickly add Sofrito, frying it until it darkens slightly (note that if heat is too high, Sofrito will splatter. Keep the pot's lid nearby.) When Sofrito starts to sizzle, add beans and mix, while raising heat to medium. Wait 1 minute and add broth.

Stir in chili garlic sauce and allow broth to boil, stirring occasionally to prevent burning. Once it boils, remove from heat and add couscous. Cover and swirl the pot, so that couscous sinks below beans, etc. Allow pot to sit for 7 minutes. Thoroughly mix & fluff couscous as soon as it is cooked, breaking up chunks before it cools.

Pasta

Baked Penne

Source: Allrecipes.com

Modified By: Michael D'Attilo

Ingredients

1lb penne

Olive oil

1/2 white onion, minced

2 shallots, finely chopped

~1.5 tbsp garlic, minced

1 tbsp dried parsley

1 tsp dried oregano

1 tsp dried basil

1lb hot Italian sausage, casing removed (or 1lb vegetarian 'chopmeat')

1/4 cup red wine (optional)

2 15oz can diced tomatoes (or peeled/stewed tomatoes, crushed with hands or cut with scissors)

1 15oz can crushed tomatoes

1 6oz can tomato paste

1lb shredded mozz cheese

Directions

Heat olive oil in a medium or large dutch oven, and sautee onion and shallots over medium-high heat until soft and translucent, 3-5 minutes. Add garlic and dried herbs, and cook 30 seconds longer or until aromatic.

Add sausage and fry over high heat, being sure to break sausage up into smaller peices as much as possible. Once sausage has been divided and seared, add wine, tomatoes, and tomato paste. Simmer ingredients until reduced and flavorful.

Boil 1lb penne in salted water until slightly undercooked (1-2 minutes before al dente, as listed on the box). Drain pasta and transfer to a glass or ceramic baking dish; toss with sauce until fully incorporated. Top with shredded mozzerella cheese, and bake at 350 degrees for 20 minutes, or until cheese is melted and just starting to brown in places.

Pasta

Red Sauce (Michael's Way) (Old)

Source: Michael D'Attilo

Ingredients

Mild or neutral Olive Oil (At least 5oz)

~12oz of canned Tomato Sauce. (Del Monte is usually preferable)

~6lbs of canned crushed/peeled tomatoes. (Look for low sodium content, or just use Sclafani)

~2.5 tablespoons chopped garlic.

~1 pack of Basil, finely chopped.

~2/3 bunch of Italian Parsley, finely chopped.

~.5 tablespoons of dried Oregano.

Directions

Heat olive oil in a deep pot, and fry garlic, parsley, basil, and oregano.

When garlic begins to turn slightly brown and starts to smell like garlic, add canned tomatoes and tomato sauce. Cook, stirring, over medium heat until sauce begins to simmer. Remove from heat after simmering for about 6 minutes.

Cost Breakdown

Michael’s Red Sauce -- ~$15.99 (with 2lb of pasta at $2.19/lb -- $20.37; 4+ meals for 2 people)

1 ~12 oz can of tomato sauce (Hunts is $.99 for 15 oz) -- $.99

~6 lbs of canned crushed tomatoes (Scalfani is $2.59 for 28 oz) -- $10.36

~2.5 tbsp chopped garlic (5 bulbs for $2.49) -- ~$.49

~1 pack of basil (1 pack for $3.29) -- $3.29

2/3 bunch of Italian parsley (1 bunch for $1.29) -- ~$.86

~.5 tablespoons of dried oregano – negligible

Mild or neutral Olive Oil – negligible

Pasta

Pesto Sauce (Michael's Way)

Serves 6-7

3 cups fresh basil leaves

1 clove garlic

3 tbsp pine nuts

1/2 cup Parmesan cheese, freshly grated

2 tablespoons pecorino cheese, freshly grated

3/4 cup olive oil

Salt

Chop the basil leaves and place them in a mortar. Chop the garlic and add, then add the pine nuts. Work the mixture with a pestle until you have a coarse paste. Place the mixture in a bowl, add some of the cheeses. When the mixture becomes too solid to handle, start adding the oil a little at a time. Continue adding cheese, alternating it with the oil. Taste, and add salt to taste. Keep mixing until all the oil has been added.

Alternative: If you have a food processor, use the same proportions but place the basil leaves, the garlic, and the pine nuts in the bowl. Using the sharp blade, run the motor for 3 seconds. Put the mixture into a bowl and set aside.

Place the chunks of Parmesan and Pecorino in the bowl of the food processor and run the motor for 5 seconds. Add the cheeses to the basil mixture and start pouring the oil into the bowl in a steady stream as you would for mayonnaise. Pesto should be thicker than mayonnaise.

Remember to add a couple of tbsp of pasta cooking oil to pesto prior to serving!

Pasta

Slow Cooker Pasta Sauce

Source: America's Test Kitchen
https://www.americastestkitchen.com/recipes/10184-slow-cooker-classic-marinara-sauce
Modified: Michael D'Attilo (in progress?)

SERVES Makes about 10 cups; enough for 2 pounds pasta
TIME 8 to 10 hours on low or 5 to 7 hours on high
Slow cooker size 4 to 7 quarts

Why This Recipe Works

There are many classic pasta sauces that are basically variations on marinara, and we wanted to come up with a formula for making them in the slow cooker, where the long simmering time would render them rich and flavorful. The biggest hurdle was choosing the right tomato products to create sauces that were neither watery nor too thick. Our solution was a combination of three different tomato products (paste, crushed, and puree). The concentrated products (paste and puree) provided strong, complex flavor without unwanted water—no need for evaporation. For all these sauces we microwaved onions and aromatics along with tomato paste to create a flavor-packed sauce base, adding other ingredients like anchovies, red pepper flakes, or pancetta to the mix to suit the particular sauce. Seasoning at the end, and adding additional herbs or other ingredients like capers and olives, provided the finishing touches.

Ingredients

1 medium onion, minced
6 garlic cloves, minced
2 tsp dried oregano
2 tsp dried basil
1 tsp crushed red pepper
Salt and pepper

4 tbsp olive oil

2 tablespoons tomato paste
2 (28-ounce) cans crushed tomatoes
1 (28-ounce) can tomato puree
½ cup dry red wine (1/4 cup wine vinegar?)
2 teaspoons sugar, plus extra for seasoning

Directions

1. Microwave onions, garlic, tomato paste, oil, oregano, and 1 teaspoon salt in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in tomatoes, tomato puree, and wine. Cover and cook until sauce is deeply flavored, 8 to 10 hours on low or 5 to 7 hours on high.

2. Stir sugar into sauce. Season with salt, pepper, and extra sugar to taste. Before serving, stir in 2 tablespoons basil for every 5 cups sauce.

1. Combine onion, garlic, and dried spices in food processor to mince.
2. Sautee onion/spices mix in skillet with 4tsp olive oil until onions are soft and mixture is aromatic
3. Combine oil mix, canned tomatoes, wine/vinegar, and sugar in crock pot.

Cook for 6-10 hours. Low-effort sauce ideal for stewing larger meatballs, sausages, etc. without as much active attention as a proper Sunday gravy...

Pasta

Mac & Cheese

Ingredients

1 ½ cups water

1 cup milk

8 ounces elbow macaroni

4 ounces American cheese, shredded (1 cup)

½ teaspoon Dijon mustard

Small pinch cayenne pepper

4 ounces extra-sharp cheddar cheese, shredded (1 cup)

⅓ cup panko bread crumbs

1 tablespoon extra-virgin olive oil

Salt and pepper

2 tablespoons grated Parmesan cheese

Barilla makes our favorite elbow macaroni. Because the macaroni is cooked in a measured amount of liquid, we don’t recommend using different shapes or sizes of pasta. Use a 4-ounce block of American cheese from the deli counter rather than presliced cheese.

1. Bring water and milk to boil in medium saucepan over high heat. Stir in macaroni and reduce heat to medium-low. Cook, stirring frequently, until macaroni is soft (slightly past al dente), 6 to 8 minutes. Add American cheese, mustard, and cayenne and cook, stirring constantly, until cheese is completely melted, about 1 minute. Off heat, stir in cheddar until evenly distributed but not melted. Cover saucepan and let stand for 5 minutes.

2. Meanwhile, combine panko, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 8-inch nonstick skillet until panko is evenly moistened. Cook over medium heat, stirring frequently, until evenly browned, 3 to 4 minutes. Off heat, sprinkle Parmesan over panko mixture and stir to combine. Transfer panko mixture to small bowl.

3. Stir macaroni until sauce is smooth (sauce may look loose but will thicken as it cools). Season with salt and pepper to taste. Transfer to warm serving dish and sprinkle panko mixture over top. Serve immediately.

Price Evaluation

Mac and Cheese -- ~$5.63; 1 meal for 2 people

1 cup milk (1/2 gallon for $3.99) -- ~$.50

8 ounces elbow macaroni (1 lb for $2.19) -- ~$1.10

4 ounces American cheese, shredded ($5.49/lb) -- ~$1.37

½ teaspoon Dijon mustard -- negligible

Small pinch cayenne pepper -- negligible

4 ounces extra-sharp cheddar cheese, shredded ($9.99/lb) -- ~$2.50

⅓ cup panko bread crumbs (4 cups for $1.89) -- ~$.16

1 tablespoon extra-virgin olive oil -- negligible

Salt and pepper -- negligible

2 tablespoons grated Parmesan cheese -- negligible

Fish

Ginger-Baked Salmon

Original Recipe: https://www.budgetbytes.com/ginger-salmon/

Ingredients:

1 tsp grated fresh ginger
1 clove garlic, minced
2 Tbsp brown sugar
1 tsp soy sauce
1/4 tsp toasted sesame oil
1 lb. fresh salmon

Instructions:

Preheat the oven to 425ºF. Grate about 1 tsp fresh ginger. Combine the ginger, garlic, brown sugar, soy sauce, and toasted sesame oil in a bowl.
Cut the salmon into four equal portions. Place the portioned salmon on a baking sheet lined with parchment or foil, skin side down.
Spread the prepared ginger glaze over the top of each piece of salmon.
Bake the salmon for about 20 minutes (~1-2in fillets) or 15 minutes (thinner fillets), or until the internal temperature reaches 145ºF. Serve immediately.

Fish

Smoked Salmon and Leek Tart

Source: America's Test Kitchen

Ingredients
Pastry
1 ¼ cups (6 1/4 ounces) unbleached all-purpose flour
1 tablespoon sugar
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter,
cut into 1/2-inch cubes and chilled
3 tablespoons ice water

Filling
1 tablespoon unsalted butter
1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and rinsed thoroughly (see illustrations below)
Salt
2 large eggs
½ cup half-and-half (Note: Works great with 1c?)
1 tablespoon minced fresh dill leaves
Ground black pepper
6 ounces smoked salmon, thinly sliced, cut into 1/4-inch pieces
1 tablespoon extra-virgin olive oil
1 tablespoon minced fresh chives
1 lemon, cut into wedges (for serving)

Instructions
You will need a 9-inch fluted tart pan with a removable bottom for this recipe. Buy smoked salmon that looks bright and glossy and avoid salmon that looks milky and dry. This tart can be served chilled or at room temperature—it makes an excellent choice for brunch.

FOR THE CRUST: Spray a 9-inch tart pan with a removable bottom with vegetable oil spray; set aside. Pulse the flour, sugar, and salt together in a food processor until combined, about 4 pulses. Scatter the butter pieces over the flour mixture and pulse until the mixture resembles coarse sand, about 15 pulses. Add 2 tablespoons of the ice water and continue to process until large clumps of dough form and no powdery bits remain, about 5 seconds. If the dough doesn’t clump, add the remaining tablespoon water and pulse to incorporate, about 4 pulses.

Following the illustrations below, tear the dough into walnut-sized pieces, then pat it into the prepared tart pan. Lay plastic wrap over the dough and smooth out any bumps or shallow areas using your fingertips. Place the tart shell on a large plate and freeze until firm, about 30 minutes. Meanwhile, adjust an oven rack to the middle position and heat the oven to 375 degrees.

Place the frozen tart shell on a baking sheet. Gently press a piece of extra-wide heavy-duty aluminum foil that has been sprayed with vegetable oil spray against the dough and over the edges of the tart pan. Fill the shell with pie weights and bake until the top edge of the dough just starts to color and the surface of dough under the foil no longer looks wet, about 30 minutes.

Remove the shell from the oven and carefully remove the foil and weights. Return the baking sheet with the tart shell to the oven and continue to bake, uncovered, until golden brown, 5 to 10 minutes. Set the baking sheet with the tart shell on a wire rack to cool while making the filling. (Do not turn off the oven.)

FOR THE FILLING: While the crust is baking, melt the butter in a 10-inch skillet over medium heat. Add the leeks and 1/2 teaspoon salt and cook, covered, stirring occasionally, until the leeks are softened, about 10 minutes. Remove the pan from the heat, remove the lid, and let the leeks cool for 5 minutes.

Whisk the eggs, half-and-half, dill, and 1/4 teaspoon ground black pepper together in a large bowl. Stir in the leeks until just incorporated. Spread the leek mixture over the bottom of the baked crust. Bake the tart on the baking sheet until the filling has set and the center feels firm to the touch, 20 to 25 minutes. Set the baking sheet with the tart shell on a wire rack and cool to room temperature, about 2 hours.

Toss the salmon with the olive oil and chives and season with salt and pepper to taste. Sprinkle the salmon evenly over the cooled tart. Slice the tart into wedges and serve with the lemon wedges.

Sides & Appetizers

Italian Rice Balls

Source: Serious Eats

Makes ~14 Rice Balls

Ingredients

2 cups panko or other bread crumbs (finely ground in a food processor if coarse)

2 tablespoons extra-virgin olive oil

1 medium yellow onion, finely diced (about 1 cup)

3 cups chicken or no-chicken broth (~3 tsps better bullion paste)

2 cups short-grain Asian rice (such as sushi rice)

1 cup dry white wine

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter (half butter/oil?)

2 tablespoons all-purpose flour

1/4 cup milk

3/4 cup chicken or no-chicken broth (~1 tsps better bullion paste)

2 large eggs, beaten

1/4 cup flour

1/2 cup tap water

1 pound low-moisture mozzarella, diced

Vegetable, canola, or other neutral oil, for frying

Instructions

If Making Rice in a Pressure Cooker: Heat oil in Pressure cooker over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until onion is softened and translucent, about 4 minutes. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3-4 minutes (rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center). Add wine and cook, stirring, until raw alcohol smell has cooked off and wine is almost fully evaporated, about 2 minutes. Stir in 3 cups broth, scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged; season with salt. Close pressure cooker and bring up to low pressure (10 psi on most units). Cook at low pressure for 6 minutes, then depressurize cooker either by running it under cold water if it is not electric, or using the steam-release valve if it is electric. Return to heat and stir rice until it forms the texture of a thick porridge. Season with salt and pepper.
If Making Rice on Stovetop: Heat oil in large saucier pan or Dutch oven over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until onion is softened and translucent, about 4 minutes. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3-4 minutes (rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center). Add wine and cook, stirring, until raw alcohol smell has cooked off and wine is almost fully evaporated, about 2 minutes. Stir in 2 cups stock, scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged; season with salt. When liquid has mostly evaporated, stir in 1 more cup stock and cook, stirring frequently, until liquid has mostly evaporated. Stir in water 1/4 cup at a time until rice is just tender and has formed the texture of a thick porridge. Season with salt and pepper.
Meanwhile, in a small saucier or saucepan, melt butter over medium-high heat until foaming. Stir in 2 tablespoons flour to form a paste, lower heat to medium, and cook, stirring constantly, until raw-flour smell is gone but flour has not browned, 2 to 3 minutes. Whisk in milk and remaining 3/4 cup stock until smooth. Bring to a simmer, and continue to cook, stirring, until bechamel sauce is thick enough to coat the back of a spoon, about 4 minutes. Season with salt and pepper. Let cool slightly, then whisk in eggs.
Scrape rice into large mixing bowl along with bechamel sauce and stir until thoroughly incorporated. Line 2 rimmed baking sheets with parchment and scrape rice filling onto each one, spreading it in a thin, even layer. Refrigerate rice filling until thoroughly chilled and thickened, at least 1 hour.
In a shallow bowl, whisk remaining 1/4 cup flour with 1/4 cup water to form a smooth paste, then whisk in an additional 1/4 cup water to form a slurry.
Transfer chilled rice filling to a large mixing bowl and re-line rimmed sheets with fresh parchment paper. Scoop a small handful (about 1/4 cup) of rice filling in one hand (avoid wetting hands with water even though filling is sticky) and form it into a flat disk. Place a few small pieces of mozzarella in center of disk and fold rice filled around it to form a sphere with the cheese in the center. It may be difficult to form a perfect sphere at this point, but that's okay.
Roll rice ball in flour slurry, then transfer to breadcrumbs and roll to coat. The rice ball may feel a little soft at this point, but you should be able to coat it in the crumbs and just manage to maintain a roughly spherical shape. Transfer to parchment and repeat with remaining rice filling, cheese, and coatings.
Fill a saucepan at least 4 inches deep with vegetable oil and heat to 375F. Pick up one breaded rice ball and re-form it into a sphere (it should now more easily take that shape). Gently set it on a slotted spoon and lower it into the oil. Repeat with remaining rice balls, working in batches and topping up oil as needed. Fry rice balls until golden brown, then, using a slotted spoon or spider, lift them one by one from the oil, allowing excess oil to drip off, then transfer to paper towel-lined baking sheets or plates. Let cool slightly, then serve. Rice balls can be allowed to cool, then stored in the refrigerator. Reheat in a 350°F oven.

Recipe Cost Information:

Ingredient	Unit Price	Adjusted Price
2c Bread Crumbs
2tbsp olive oil
1 Yellow Onion
4tsp no-chicken base
2c sushi rice
2tbsp unsalted butter
1/4c milk
2 eggs
1/4c flour
1lb fresh mozzerella

Approximate Nutrition Information:

Serving Size: 1 Rice Ball

Calories: 344

Total Fat: 17.8g

Saturated Fat: 4.4g

Cholesterol: 29mg

Sodium: 355mg

Total Carbohydrate: 35.5g

Dietary Fiber: 1.3g

Total Sugars: 1.9g

Protein: 7.1g

Vitamin D: 3mcg

Calcium: 52mg

Iron: 2mg

Potassium: 158mg

Ingredients:

2 cups bread crumbs

2 tbsp olive oil

1 cup diced yellow onion

3.75 cups chicken broth

2 cups sushi rice

1 cup white wine

2 tbsp unsalted butter

0.22 cup all-purpose flour

0.25 cup milk

2 eggs

1 lb fresh mozzarella

.75 cup vegetable oil

Sides & Appetizers

Swedish Meatballs

Source: Serious Eats

Modified By: Michael D'Attilo

Yield: Makes 40 to 50 meatballs, serving 4 to 6 as a main course or 10 to 12 as an appetizer

Prep/Cook Time: 1 hour 30 minutes

Ingredients (Meatballs)

3 oz (80g) fresh white bread, crusts removed, bread cut into 1/2-inch pieces (about 1 3/4 unpacked cups)

1/2 cup (120ml) milk

2 tbsp (30g) unsalted butter,

1/2 medium onion, minced or grated, (for cooking)

1 lb + 4 oz (560g) ground beef chuck (about 20% fat)

12 oz (340g) ground pork (about 25% fat)

1/2 medium onion, minced or grated, (raw)

4 tsp (18g) kosher salt, plus more for seasoning

2 large eggs

1/4 tsp ground white pepper, plus more for seasoning

1/8 tsp ground allspice

Canola or vegetable oil, for frying

Ingredients (Sauce)

3 tbsp (45g) unsalted butter

3 tbsp (45g) flour

2 cups (480ml) low-sodium chicken broth (Swanson tends to work well)

1 tsp (5ml) soy sauce

1/2 tsp apple cider vinegar

Minced flat-leaf parsley, to garnish

Buttered boiled Yukon Gold potatoes and lingonberry jam, for serving (optional)

Instructions

In a medium bowl, combine bread with milk, tossing to coat. Let stand until bread is completely softened and most of the milk has been absorbed, about 10 minutes.

Meanwhile, in a small skillet, melt 2 tablespoons (30g) butter over medium-high heat. Add half of minced onion and cook, stirring, until onion is golden and tender, about 7 minutes.

In a stand mixer fitted with the paddle attachment, or in a food processor, combine ground beef, ground pork, soaked bread and any remaining milk, cooked onion, remaining raw onion, 4 teaspoons salt, eggs, white pepper, and allspice. Starting on low speed and increasing to medium-high, beat mixture until ingredients are thoroughly combined, about 30 seconds to 1 minute.

Line a baking sheet with parchment paper. Dipping your hands in water as needed to prevent meatball mixture from sticking, roll roughly tablespoon-sized portions of meatball mixture into balls slightly smaller than golf-ball size. Transfer to lined baking sheet.

Set a rack over a clean baking sheet and heat oven to 200°F (90°C). Heat about 1/2 inch oil in a wide skillet to 350°F (177°C). Working in batches, lower meatballs into oil and fry, turning until well browned all over, about 2 minutes. Transfer browned meatballs to rack and keep warm in the oven.

In a medium saucepan, melt remaining 3 tablespoons (45g) butter over medium-high heat until foamy. Whisk in flour and cook, whisking, until raw flour smell is gone, about 3 minutes. Whisk in chicken stock, bring to a boil, lower heat to a simmer, and cook until thickened, about 3 minutes. Whisk in soy sauce and cider vinegar. Season with salt and white pepper.

Add meatballs to gravy and stir to coat. Simmer until meatballs are heated through. Serve right away with buttered potatoes and lingonberry jam, or speared with toothpicks as an hors d'oeuvre.

To reheat: store meatballs and gravy separately. Heat gravy on stove top until warm; heat meatballs in a covered container at 350 degrees until warm, uncovering for past 2-3 minutes.

Cost Breakdown

Swedish Meatballs -- ~$17.65 (2-3 full meals for 1 person; 10-12 appetizers)

~4 slices bread (16 slices for $2.99) -- ~$.75

1/2 cup milk (1/2 gallon for $3.99) -- ~$.25

5 tbsp unsalted butter (32 tbsp for $4.79) -- ~$.75

1 medium onion (1 for ~$1.08) -- ~$1.08

1.25 lb ground beef chuck ($5.59/lb) -- ~$7.00

.75 lb ground pork ($3.99/lb) -- ~$3.00

2 large eggs (1 dozen for $4.39) -- ~$.73

Canola oil (small bottle for $2.59) -- $2.59

2 cups low-sodium chicken broth (32oz for $2.99) -- ~$1.50

1 tsp (5ml) soy sauce -- negligible

1/2 tsp apple cider vinegar – negligible

1/4 tsp ground white pepper -- negligible

1/8 tsp ground allspice – negligible

3 tbsp (45g) flour -- negligible

4 tsp kosher salt -- negligible

Sides & Appetizers

Baked Potatoes

Source: Cook's Illustrated, January 2017

Ingredients

Potatoes

1/2 cup water

2 tbsp salt

4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places

1 tablespoon vegetable oil

Salt and Pepper to Taste

Potential Toppings
Sour Cream
Vegetarian Bacon (or Bacon)
Salted Butter
Scallions
Cheddar Cheese

Instructions

Open up the potatoes immediately after removal from the oven in step 3 so steam can escape. Top them as desired, or with one of our toppings.

1. Adjust oven rack to middle position and heat oven to 450 degrees. Dissolve 2 tablespoons salt in 1/2 cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, 45 minutes to 1 hour.

2. Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes.

3. Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste. Serve immediately.

Sides & Appetizers

Braised Asparagus

Source: Seriouseats.com

Modified By: Michael D'Attilo

Ingredients:

2 tablespoons vegetable oil

1 pound asparagus, trimmed* (and peeled, if desired)

Kosher salt and freshly ground black pepper

1 cup low-sodium chicken or vegetable stock

(For smaller pans, which cannot fit asparagus comfortably in a single layer, use 1/2 cup stock instead)

3 tablespoons unsalted butter

Instructions:

Heat oil in a 12-inch straight-sided sauté pan over high heat until lightly smoking. Add asparagus in as close to a single layer as possible, season with salt and pepper, and cook without moving until lightly browned, about 1 1/2 minutes. Shake pan and cook until browned again, 1 1/2 minutes longer. Add stock and butter to pan and immediately cover.

Continue to cook until asparagus is completely tender and stock and butter have emulsified and reduced to a shiny glaze, 7 to 10 minutes. If stock completely evaporates and butter starts to burn before asparagus is cooked through, top up with a few tablespoons of water. Serve immediately.

Notes

*The easiest way to trim asparagus is by snapping it with your hands. Grip the middle of the asparagus stalk with one hand, and the very bottom with the other; bend it and allow it to snap at the point where the firm woody section meets the tender section of the spear.

Sides & Appetizers

Stuffed Mushrooms

Source: Michael D'Attilo

Ingredients

2 lbs Cremini (baby bella) mushrooms, divided

2 cups (6oz) mushroom stems (add heads if necessary)

1 cup (3.5oz) fine breadcrumbs

2 (~1.75oz) shallots, coarsely chopped

1/2 - 2/3 cup grated Parmesan cheese

1/2 tsp salt

1/8 tsp black pepper

3 tbsp olive oil

7 medium cloves garlic, roughly crushed (Try 5)

3 tbsp fresh parsley, minced

Instructions:

Preheat oven to 425 degrees F.

In a small skillet, roast garlic cloves in olive oil over medium-low heat until browned and fragrant, about 2 minutes. Add minced parsley and cook on low heat for an additional 30 seconds. Remove from heat and set aside until cooled completely.

While garlic mixture is cooling, remove the stems from the mushrooms and set caps aside. Using a kitchen scale, weigh the mushroom stems, removing stems or adding mushroom caps as necessary to reach a total of 6oz (about 2 cups).

Add garlic mixture, mushroom stems, breadcrumbs, shallots, cheese, salt, and pepper to the bowl of a food processor. Pulse food processor in one second intervals until stuffing is thoroughly pureed, about 20 pulses. Stuffing should be moist and mostly smooth.

Fill the mushroom caps with the stuffing, filling each cap minimally at first, and heaping extra stuffing as necessary. Place the mushrooms in a deep-sided roasting pan or baking dish. Fill the bottom of pan with ~3/4 cup hot water - just enough to cover the bottoms of the mushrooms

Bake mushrooms until they are crisp on top but tender and the juices are bubbling underneath, about 30 to 40 minutes. Serve hot.

Sides & Appetizers

Panzanella (Tomato-Crouton Salad)

Source: Serious Eats

Modified By: Michael D'Attilo

Ingredients

2 1/2 pounds mixed tomatoes, cut into bite-sized pieces

2 teaspoons kosher salt, plus more for seasoning

3/4 pound ciabatta or rustic sourdough bread, cut into 1 1/2-inch cubes (about 6 cups bread cubes)

2 tablespoons extra-virgin olive oil

(Salted tomato juice from colander)

1 small shallot, minced (about 2 tablespoons)

2 medium cloves garlic, minced (about 2 teaspoons)

1/2 teaspoon dijon mustard

2 tablespoons white wine vinegar or red wine vinegar

1/2 cup olive oil

Freshly ground black pepper

1/2 cup packed basil leaves, roughly chopped

Instructions

Place tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain, reserving liquid and tossing occasionally, while you toast the bread. Drain for a minimum of 15 minutes.

Meanwhile, preheat oven to 350°F and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons olive oil. Transfer to a rimmed baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.

Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink. Add shallot, garlic, mustard, and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in the remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.

Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.

Sides & Appetizers

Roasted Salami

Fettine di Salame al Parmigiano
Yield: ~10 servings.

Ingredients
1 lb Genoa salami

1 cup Parmesan cheese, freshly grated

Instructions

Have your grocer remove the skin from 1 pound of Genoa salami and slice it on the machine, as thin as possible.

Place the slices on a baking sheet, without overlapping Sprinkle them with the parmesan, as evenly as possible. Place in the broiler for about 2 to 3 minutes. Watch them carefully because they burn easily. When they are crisp, remove the sheet from the broiler and slide the salami slices onto a paper towel to absorb excess fat. Place another baking sheet of slices in the broiler and move the broiled slices to a hot platter. Continue to broil until all slices are done. They should be crisp enough to be picked up with the fingers.

Sides & Appetizers

Scallion Pancakes

Source: Faith Durand (TheKitchn.com)

Ingredients

2 1/2 cups white flour

1 cup warm water

Canola or vegetable oil

Kosher salt

1 bunch scallions

Equipment

Spray oil or cooking spray

Rolling pin

Large metal baking sheet

One 10-inch heavy skillet or sauté pan

Thin spatula

Kitchen scissors

Instructions

1. Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

2. Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet. Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.

3. Finely chop the bunch of scallions and have them ready, along with a small bowl of kosher salt.

4. Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt.

5. Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.

6. Cut the dough snake in two equal parts.

7. Take one of these halves and coil into a round dough bundle.

8. Roll out the coiled dough bundle again into a flat, smooth, round pancake.

9. Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola of vegetable oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.

10. Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown.

11. Cut the pancake into wedges with a pair of kitchen scissors, and serve immediately with soy sauce or another dipping sauce.

Additional Notes:

• If you would like to make a few pancakes but save the rest for later, you can save the dough in the fridge for up to 5 days. Just make sure the dough is oiled and well-covered. You can also roll out individual pancakes and stack them between well-oiled layers of wax paper.

Sides & Appetizers

Bruchetta (Family)

Bruchetta

Source: Joseph D'Attilo

Modified By: Michael D'Attilo

1 Chibatta (or Tuscan Sourdough)

16 oz fresh Mozzarella, sliced

6 Roma tomatoes, sliced thin lengthwise

6 sprigs fresh basil, chopped very fine

extra virgin olive oil

Slice bread into very thin (1-2 cm) slices, and arrange onto cookie sheet. Bake slices of bread at 375 for about 8-10 minutes, until they are very crunchy but not browned.

Place 1-2 pieces of Mozzarella onto each piece of bread, so that most of it is covered. Place 1-2 slices of tomato over the Mozzarella.

Sprinkle on a small amount of basil over each piece, and drizzle with olive oil.

Serve immediately, while the bread is still warm and the tomato/cheese is still cold. Salt and pepper can be added, depending on salt content of cheese and personal taste.

Sides & Appetizers

Mashed Sweet Potatoes

Ingredients
4 pounds moist sweet potatoes such as ruby or garnet yams (about 4 large potatoes, see note above)

8 sprigs thyme, divided

6 tablespoons butter

Kosher salt

1/4 cup maple syrup (USE LESS THAN THIS)

Instructions

Adjust oven rack to center position. Place two large sheets of heavy duty aluminum foil on a work surface. Working one sheet at a time, place half of potatoes in center along with 3 sprigs of thyme. Fold up foil and crimp edges to seal tightly. Repeat with other half of potatoes. Transfer pouches to a rimmed baking sheet and place in the oven. Set oven to 300°F. Roast until a thin skewer inserted into the potatoes shows no resistance, about 2 hours. Remove from oven and set aside until cool enough to handle.

Meanwhile, melt butter in a medium saucepan over medium-low heat, swirling gently until particles are pale golden brown and smell nutty. Immediately transfer to a large bowl or the work bowl of a stand mixer fitted with a whisk attachment. Add maple syrup. Pick leaves off of remaining 2 thyme sprigs, roughly chop, and add to bowl.

Peel sweet potatoes and discard skins. Add flesh to bowl with butter and syrup. Beat with the whisk attachment or a handheld mixer until smooth and fluffy, about 2 minutes. Season to taste with salt. Serve. See note above for make-ahead suggestions.

Sides & Appetizers

Cranberry Relish

Source: Joyce Thomas

Ingredients

1 lb of raw cranberries

2. I large naval orange chopped--washed and with skin

3. 1- 1 1/2 cups of sugar

Instructions

Blend all together in Food processor until smooth but still slightly chunky

Taste for sweetness and adjust accordingly.