Friday, December 14, 2018

Salt and Vinegar Potatoes

A perfect salty side for any dish is this recipe for mouth-watering potatoes.

INGREDIENTS*

2 pounds baby Yukon Gold potatoes, halved, quartered if large
1 cup plus 2 Tbsp. distilled white vinegar
1 tablespoon kosher salt, plus more
2 tablespoons unsalted butter
Freshly ground black pepper
2 tablespoons chopped fresh chives
Flaky sea salt (such as Maldon)

RECIPE PREPARATION

Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.

Heat butter in a large skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 Tbsp. vinegar. Serve topped with chives and sea salt.

*Recipe by Dawn Perry/See nutritional information and mouth-watering photos at Bon Appetit!

Tuesday, December 11, 2018

Stuffed Squersh...er, Squash

We love acorn squash and we love Stovetop Stuffing (cornbread style), so we had them together.

Slice the squash in half and remove the seeds. Keep 'em and roast 'em like pumpkin seeds. Yum!

Put the squash halves cut side up into a cooking dish that'll hold them (obvs) and put about an inch or two of water in with them. Butter the edges and insides.

Microwave them for 10 minutes or bake them for about 30, until the flesh is soft.

Meanwhile, make the stuffing (we actually use off-brand) according to package directions. When it's done and the squash is done, stuff the squash with the stuffing and put it back in for 5-10 minutes so the top of the stuffing gets crispy.

Good heated for leftovers, too!
I'm posting today at my blog about what we did with leftover crepes.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, December 7, 2018

Pumpkin Pie

No doubt there's going to be a lot of dessert at the celebrations you attend this year. You can be the life of the party by bringing your very own pumpkin pie.

INGREDIENTS*

Crust

1 tablespoon sugar
1½ teaspoons kosher salt
2 cups all-purpose flour, plus more for surface
5 tablespoons chilled unsalted butter, cut into pieces
3 tablespoons chilled lard or vegetable shortening
1 tablespoon apple cider vinegar
1 large egg, beaten to blend

Filling and Assembly

⅓ cup sugar
1 teaspoon ground cinnamon
¾ teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 large eggs plus 1 large egg yolk, room temperature, beaten to blend
2 cups unsweetened pumpkin purée
⅔ cup sweetened condensed milk
⅓ cup heavy cream
2 tablespoons maple syrup
2 teaspoons vanilla extract
Whipped cream (for serving)

RECIPE PREPARATION

Crust

Pulse sugar, salt, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in vinegar and 5½ Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. water at a time if necessary, but be careful not to overwork dough).

Turn out dough onto a work surface. Knead 1–2 times, pressing to incorporate any shaggy pieces. Flatten into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.

Preheat oven to 425°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to a 9" pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.

Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Brush inside of crust (not the crimped edges) with egg wash and continue to bake until crust is set and beginning to lightly brown in the center, 10–15 minutes. Transfer to a wire rack and let cool.

Do Ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 2 months. Crust can be baked 1 day ahead; tightly wrap and store at room temperature.

Filling and Assembly

Preheat oven to 325°. Whisk sugar, cinnamon, salt, ginger, cloves, and nutmeg in a large bowl until no clumps remain. Add eggs, pumpkin, condensed milk, cream, maple syrup, and vanilla and whisk until smooth. Pour into cooled crust. Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 60–75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with whipped cream.

Do Ahead: Pie can be baked 1 day ahead; tightly wrap and chill. Serve warm or at room temperature.

*Recipe by Rick Martinez/See more at Bon Appetit!

Tuesday, December 4, 2018

Almost Instant Miso Soup #Vegan

I love miso soup. I love it so much, I bought a packet of miso paste so I can make it at home.

And I made it at home.

What took longest was dry-frying the mushroom slices. I fry them with salt and no margarine or anything because that seems to concentrate the mushroom flavor.

Then four cups of water, veggie bouillon to make stock, oregano, corn, and broken rice threads. Take it off the heat and stir in two tablespoons miso paste.

SO GOOD!

I'm posting at my own blog today about a vegan veggie bake hot salad I made. ALSO GOOD.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, November 30, 2018

Best Mac and Cheese

There's nothing like Southern Cooking when it comes to Mac and Cheese. Enjoy the rich flavor offered by this recipe of a childhood favorite.

INGREDIENTS*

4 tablespoons unsalted butter, divided
¾ cup panko (Japanese breadcrumbs)
¼ ounce Parmesan, finely grated (about ¼ cup)
2 teaspoons fresh thyme leaves
1 teaspoon kosher salt, divided, plus more
8 ounces cavatappi or other short curly pasta
2 ½ cups whole milk
½ small onion, grated
1 garlic clove, finely grated
2 tablespoons all-purpose flour
4 ounces Fontina cheese, grated (about 1 cup)
4 ounces Gruyère, grated (about 1 cup)
4 ounces sharp white cheddar, grated (about 1 cup)
½ teaspoon English mustard powder (such as Colman’s)
Pinch of cayenne pepper

RECIPE PREPARATION

Preheat oven to 350°. Melt 2 Tbsp. butter in a medium skillet over medium heat. Add panko and cook, stirring, until crumbs are golden brown, 6–8 minutes (make sure to get them toasty brown; they won’t darken much during baking). Transfer to a small bowl and toss with Parmesan, thyme leaves, and ¼ tsp. salt.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (the noodles will continue to cook in the cheese sauce, so take them out a minute or two before you think they’re actually done). Drain pasta; let cool while you make the sauce.

Bring milk to a bare simmer in a small saucepan; keep warm. Melt remaining 2 Tbsp. butter in a medium saucepan over medium-high. Add onion and garlic and cook, stirring, until onions are fragrant and beginning to soften, about 2 minutes. Sprinkle flour over and cook, stirring constantly, until mixture starts to stick to bottom of saucepan, about 1 minute. Add warm milk in a few additions, whisking to combine after each addition.

Bring béchamel sauce to a boil, then reduce heat and simmer, stirring, until sauce is thickened and doesn’t feel grainy when a little bit is rubbed between your fingers, 6–8 minutes (cooking the flour thoroughly at this stage ensures a creamy sauce). Add Fontina, Gruyère, cheddar, mustard powder, cayenne, and ¾ tsp. salt and stir until cheeses are melted and sauce is smooth. Remove from heat and mix in pasta; transfer to a 2-qt. baking dish.

Bake 10 minutes. Top with Parmesan breadcrumbs and bake until sauce is bubbling around the edges, 8–10 minutes longer. Let cool in pan 15 minutes before serving.

* See mouth-watering photos and get all the details at Bon Appetit!

Tuesday, November 27, 2018

Quick and Easy Supper, Naturally #Vegetarian Could Be #Vegan

Sometimes, you just want something quick and easy. Like, always, unless somebody else makes it.

So the other night we had this:

While the water comes to a boil and the spaghetti cooks, mix up some garlic cheese biscuits (don't know if there's a vegan version) from a packet, roll them into breadstick shape, and bake. ALSO, in a little olive oil, fry some mushrooms and onions. Add tomato sauce and Italian seasonings. When it's all drained and assembled, top with shredded or grated cheese or cheese substitute. Or, you know, don't.

I'm posting another Italian-y dish today on my blog.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, November 23, 2018

Apple Cider Doughnuts

No Fall is complete without apple cider doughnuts. You can bring in the holiday right to your own home with this easy recipe.

INGREDIENTS*

2 3-inch cinnamon sticks
3 cups apple cider
½ cup apple butter
½ cup buttermilk
2 teaspoons vanilla extract
1 tablespoon plus 2 teaspoons baking powder
1 teaspoon kosher salt
¼ teaspoon baking soda
¼ teaspoon freshly grated nutmeg
3½ cups all-purpose flour, plus more for dusting
1 tablespoon plus 1 teaspoon ground cinnamon, divided
6 tablespoons unsalted butter, room temperature
¼ cup (packed) light brown sugar
1¼ cups granulated sugar
2 large eggs
Vegetable oil (for frying; about 4 cups)

Special Equipment

A 3¼-inch-diameter cutter, 1¼-inch-diameter cutter, deep-fry thermometer

RECIPE PREPARATION

Bring cinnamon sticks and apple cider to a boil in a large skillet over medium-high heat and cook until liquid is thick, syrupy, and reduced to about ⅓ cup, 20–30 minutes. Scrape into a medium bowl and whisk in apple butter, buttermilk, and vanilla until incorporated; set aside.

Whisk baking powder, salt, baking soda, nutmeg, 3½ cups flour, and 1 tsp. ground cinnamon in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and ¼ cup granulated sugar in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating until well blended after each addition. Reduce mixer speed to low and add dry ingredients in 2 additions, alternating with cider mixture in 2 additions, starting with dry ingredients and ending with cider mixture (dough will be very soft and sticky).

Scrape dough onto a parchment lined-rimmed baking sheet thoroughly dusted with flour (about ⅓ cup). Dust hands and top of dough with more flour, then gently pat dough to ¾" thick. Dust with more flour and tightly cover with plastic wrap; chill dough at least 3 hours.

Whisk remaining 1 cup granulated sugar and 1 Tbsp. cinnamon in a small bowl until no lumps remain.

Working on baking sheet, punch out as many rounds as you can with 3¼" cutter, then use 1¼" cutter to punch out center of each round. Gather doughnut scraps, reserving holes, and gently re-roll without overworking dough; repeat until all dough has been used (you should have 18 doughnuts).

Set a wire rack inside a paper towel-lined rimmed baking sheet. Fit a large pot with deep-fry thermometer and pour in oil to a depth of 3". Heat over medium-high until thermometer registers 350°. Working in batches, fry doughnuts until deep golden brown, about 3 minutes per side. Transfer to prepared rack and let cool slightly. Fry doughnut holes until deep golden brown, about 2 minutes per side. Transfer to prepared rack and let cool slightly. Toss warm doughnuts and doughnut holes in cinnamon sugar.

Do Ahead: Dough can be made 1 day ahead; cover and chill.

*See full details and mouth-watering photos at Bon Appetit!