SOCIAL MEDIA

08 May 2020

Rosemary-Lemon No Knead Bread

This simple, delicious bread is a breeze to make, as long as you remember to start it the day before you’d like to eat it.  The rosemary and lemon add a wonderful flavor, but could be left out for a more versatile recipe.

Barbecue Sauce


Ingredients

  • 2 1/2 cups ketchup
  • 1 cup dark brown sugar
  • 1/2 cup molasses
  • 1 cup pineapple juice
  • 2 tablespoon Worcestershire sauce
  • 5 teaspoons ground mustard
  • 4 teaspoons smoked paprika
  • 1/2 teaspoon cayenne pepper (more or less depending on your spice preference)
  • 1 tablespoon salt
  • 2 teaspoons pepper

Instructions

Combine all ingredients in a saucepan, heating over low heat, stirring to combine.  Serve with your favorite dish.

Jo’s Chocolate Fudge Icing

Ingredients

  • 2 1/4 cups sugar
  • 1 cup semi-sweet chocolate chips
  • 12 tablespoons butter
  • 12 tablespoons milk

Directions

Mix sugar, butter and milk in pot on stove top.  Bring to a boil and boil for 30 seconds, stirring constantly.  Remove from stove and stir in chocolate chips.  Place pot in a pan of ice water, stirring to help cool down and thicken.

Forrest's Waffles

Ingredients

  • 1/2 cup almond flour
  • 1.5 cups whole wheat flour
  • 4 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 teaspoon cinnamon
  • Shaved nutmeg
  • 2 medium sweet potato
  • 4 eggs
  • 5 teaspoons vanilla
  • 4 tablespoons maple syrup
  • 1 tablespoons coconut oil
  • 2/3 cup almond milk

Instructions

  1. Combine all ingredients in bowl of mixer and mix.
  2. Scoop into waffle maker according to machine’s directions.

Butternut Squash Chicken Stew

Ingredients
  • 1½ lb. butternut squash, peeled, seeded & chopped into ½-inch pieces
  • 4 cups chicken broth
  • 1½ lb. boneless, skinless chicken thighs
  • ½ tsp kosher salt
  • 1½ tsp dried oregano
  • 1 can (28 oz) crushed tomatoes
  • 1/2 tsp ground black pepper
 Instructions
  1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
  2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
  3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
  4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
  5. Transfer the chicken thighs to a plate and allow to cool enough to shred.
  6. Return the saucepan and chicken broth to the stovetop and lower heat to medium. Add salt, pepper; oregano, tomatoes, butternut squash pieces, and mashed butternut squash.   Stir to combine.
  7. Shred the chicken and stir into the stew and simmer, uncovered, to heat, about 5-10 minutes.

Slow Cooker Butter Chicken

INGREDIENTS

  • 1 pound boneless skinless chicken breast, cubed
  • 2 tablespoons butter
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons curry powder
  • 2 tablespoons garam masala
  • 1/2-1 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • teaspoon salt
  • fresh ground pepper
  • 1 (6 ounce) can tomato paste
  • 1 (14 ounce) can coconut milk
  • 1/2 cup greek yogurt

INSTRUCTIONS

Combine all ingredients in slow cooker.   Cook on high for 4 hours or on low for 6 to 8 hours. Serve with rice.

Vermont Oatmeal Maple-Honey Bread

Vermont Oatmeal Maple-Honey Bread
adapted from The King Arthur Flour’s Baking Companion- The All-Purpose Baking Cookbook

  • 2 1/2 cups boiling water
  • 1 cup rolled oats
  • 1/2 cup maple sugar or brown sugar
  • 1 tbsp honey
  • 4 tbsp (1/2 stick) unsalted butter
  • 1 tbsp salt
  • 1 tsp cinnamon (I omitted this as it was going to be a sandwich loaf)
  • 1 tbsp instant yeast
  • 1 1/2 cups white whole wheat flour
  • 4 cups all-purpose flour

  1. In a stand mixer bowl, combine the water, oats, maple sugar, maple flavor, honey, butter, salt, and cinnamon. Let cool to lukewarm.
  2. Add the flours and yeast, mixing slowly with dough hook. Knead about 7 minutes until the dough is smooth. Add flour as needed to form dough ball.
  3. Divide dough into 2 balls, shape into logs, and add to 2 lightly greased 8 1/2 x 4 1/2 inch bread pans. Cover the pans with lightly greased plastic wrap and let rise in a warm place until the loaves have crowned about 1 inch over the rim of the pan, about 1 1/2 hour.
  4. Preheat the oven to 350. Bake the loaves for 30-40 minutes, until golden brown. Let stand for 5 minutes in pan. Remove from pan and cool completely on wire rack.

Coq au Vin

Coq au Vin

  • 3 pounds chicken thighs
  • 2 ½ teaspoons kosher salt, more as needed
  • ½ teaspoon freshly ground black pepper, more to taste
  • 3 cups pinot noir red wine
  • 1 bay leaf
  • 1 teaspoon chopped fresh thyme leaves
  • 4 ounces pancetta, diced
  • 3 tablespoons extra-virgin olive oil, more as needed
  • 1 large carrot, peeled and diced
  • 8 ounces white or brown mushrooms, sliced
  • 1 teaspoon tomato paste
  • 1 tablespoon all-purpose flour
  • 3 tablespoons unsalted butter

Season chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper. In
a large bowl, combine chicken, wine, bay leaf and thyme. Cover and
refrigerate overnight.

In a large Dutch oven cook pancetta over medium-low heat until fat has rendered and is golden and crisp, 10 to 15 minutes. Using a slotted spoon, transfer pancetta to a paper-towel-lined plate, leaving fat in pot.

Remove chicken from wine, reserving the marinade. Pat chicken pieces  until very dry. Heat pancetta fat over medium heat until it’s just about to smoke. Working in batches,
add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. (Add oil if needed) Transfer browned chicken to a plate.

Add carrot, half the mushrooms and the remaining 1/4 teaspoon salt to pot. Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot, and adjusting heat to prevent burning.

Stir in tomato paste and cook for 1 minute, then stir in flour and cook for another minute.  Add marinade to pot.

Add chicken, any accumulated juices and half the cooked pancetta to the pot. Cover and simmer over low heat for 1 hour, turning chicken halfway through. Uncover pot and simmer for 15 minutes to thicken. Taste and add salt and pepper, if necessary.

Rosemary Pork Loin

Rosemary Pork Loin

  • 2 pound pork loin
  • 1 tbsp chopped fresh rosemary
  • 1 tsp salt
  • freshly ground pepper
  • 1 cup dry white wine

Combine rosemary, salt, and pepper in a bowl.  Dry pork loin and coat in rosemary mixture.  Place in slow cooker with 1 cup of wine.  Cook on low for 6 hours.

Chocolate and Coconut Milk Pots de Crème

Chocolate and Coconut Milk Pots de Crème

Adapted from The Bojon Gourmet

Makes 6 small yet rich servings (about 4 ounces each)

For the pots de crèmes:
1 can full-fat coconut milk (1 3/4 cups)
1 tbsp vanilla bean paste
3 ounces (85 grams) bittersweet chocolate finely chopped
1 tablespoon cocoa
1 large egg
2 large egg yolks
1/4 cup (1.25 ounces / 35 grams) sugar
1 tablespoon dark rum

For serving:
3/4 cup (175 mL) heavy whipping cream
1 tablespoon coconut sugar
1/2 teaspoon vanilla extract
splash dark rum, to taste
flaky salt, such as Maldon

Make the Pots de Crème:
Position a rack in the center of the oven and preheat to 300ºF . Place six four-ounce ramekins in a baking dish with 2-inch high sides.

In a medium saucepan, gently warm the coconut milk with the vanilla bean paste until the coconut milk is steamy-hot, swirling occasionally. Cover and let steep 10 minutes. Whisk in the salt, chocolate, and cocoa powder until completely smooth.

Whisk together the egg, egg yolks, and coconut sugar in a medium bowl. Slowly whisk the warm chocolate mixture into the egg mixture until smooth, then whisk in the rum.

Carefully divide the mixture evenly among the ramekins in their baking pan. Pour enough hot water to come halfway up the sides of the jars. Transfer the pan to the oven.

Bake the custards until they are mostly set and wiggle like Jell-o when you give the pan a gentle shake, 30-45 minutes. Let the custards cool slightly, remove from the pan, and let cool to room temperature. Chill the custards until set, about 3 hours (or cover and chill for up to 3 days).

Make the whipped cream:
Whip the cream with the coconut sugar, vanilla extract, and rum until it holds soft peaks. Serve the pots de crème dolloped with the whipped cream and topped with a few cacao nibs and flakes of salt.

Lemon-Glazed Pound Cake

Adapted from King Arthur Flour

Cake

Glaze

Directions

  1. To make the cake: Preheat your oven to 350°F. Grease two 8 1/2″ x 4 1/2″ loaf pans or one tube or bundt-style pan.
  2. In a medium-sized mixing bowl, beat together the butter and cream cheese until soft and fluffy. Add the salt, sugar, flour, and baking powder, and beat for 5 minutes; the batter will be stiff.
  3. Add the vanilla and lemon oil, and 1 egg. Beat well. Continue to add the eggs, one at a time, beating well and scraping the sides and bottom of the bowl after each addition. When done, the batter will be very fluffy. Spoon the batter into the prepared pan(s).
  4. Bake the cake for 55 to 60 minutes (for the tube or bundt-style pans) or 35 to 40 minutes (for the two loaf pans), or until a cake tester or toothpick inserted into the center comes out clean.
  5. To make the glaze: Just before the cake is done, combine the lemon juice and sugar and heat over low heat (or in the microwave) until the sugar is dissolved; don’t let the mixture boil.
  6. Remove the cake from the oven; allow it to cool for 10 minutes in the pan. Turn it out onto a rack or serving platter.
  7. Poke the top of the cake all over with a cake tester or toothpick, and gradually drizzle the glaze over it, pausing occasionally to let 

Braised Italian Chicken Thighs

Adapted from GOOP

  • 6 large bone-in, skin-on chicken thighs
  • 2 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 2 sprigs of rosemary
  • 1 cup red wine
  • 1 16-ounce can crushed tomatoes
  • 1 cup chicken stock
  • 2 tablespoons balsamic vinegar

 

1. Preheat the oven to 325°F.

2. Season the chicken thighs with salt.

3. Heat the olive oil in a dutch oven over medium high heat.

4. Sear the chicken thighs, skin side down, turning after about four minutes. Cook for another few minutes until evenly browned on both sides (you don’t have to worry about cooking them through at this point). Once browned, remove the chicken from the pan and set aside.

5. Reduce the heat to medium and sauté the onion and garlic in the rendered chicken fat. Once the onion is caramelized, add the tomato paste, rosemary, and red wine. Stir to combine and let simmer for a few minutes (just enough to cook off some of the alcohol).

6. Add the crushed tomatoes and chicken stock, and return the browned chicken thighs. Cover the dutch oven with its lid and place in the oven. Let it cook for two hours.

7. After two hours, remove the pot from the oven. Place it on a burner, and remove the chicken to a plate.

8. Over low heat, add the balsamic vinegar to the tomato sauce, and cook for a few minutes to reduce.

9. Top the chicken with the reduced sauce or return the chicken to the pot to serve.

Easy Pizza Sauce

Adapted from Cat Cora

Ingredients

  • One 4-ounce can tomato paste
  • 1 1/2 cups water
  • 1/3 cup extra-virgin olive oil
  • Salt and pepper
  • 1/2 tablespoon chopped fresh oregano leaves
  • 1/2 tablespoon chopped fresh basil leaves
  • 1/2 tablespoon chopped fresh rosemary leaves
  • Pinch of crushed red pepper

Directions

Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper, to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.