Root Vegetable Cobbler with Chive Biscuits

Filling:
3 tablespoons butter
1 large onion, chopped
1 1/2 pounds white-skinned potatoes, peeled, cut into 1/2-inch pieces (about 3 2/3 cups)
1 8- to 9-ounce turnip, peeled, cut into 1/2-inch pieces, or substitute parsnip
1 large carrot, peeled, cut into 1/2-inch pieces
1 1/2 teaspoons dried thyme
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 14 1/2-ounce can vegetable broth
1 cup water
1 cup whipping cream
8 ounces fresh shiitake or cremini mushrooms, stemmed, caps diced
1 cup frozen peas
1/4 cup chopped fresh chives
1 tablespoon all-purpose flour

Biscuit topping:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup chopped fresh chives
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
2 large eggs
1/2 cup whole milk

For filling:

Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onion and sauté until deep golden, about 7 minutes. Add next 6 ingredients and stir 1 minute. Add broth and 1 cup water; bring to boil. Reduce heat, cover and simmer until vegetables are almost tender, about 10 minutes. Stir in cream, mushrooms, peas and chives. Season to taste with salt. Bring mixture to simmer. Mix remaining 1 tablespoon butter and flour in small bowl to blend. Stir into vegetable mixture; simmer until mixture thickens slightly, about 5 minutes. Divide vegetable mixture among six 2-cup baking dishes or one medium-sized baking dish; set aside. (Can be prepared 1 1/2 hours ahead. Let stand at room temperature.)

For biscuit topping:

Heat oven to 425°F. Sift flour, baking powder and salt into bowl. Stir in chives. Add butter; rub in with fingertips until mixture resembles coarse meal. Add eggs and milk and stir until soft moist dough forms.

Turn dough out onto generously floured surface. Knead gently just to combine. Divide dough into 6 equal pieces; pat out each piece to a 3 1/2-inch round. Place 1 dough round atop vegetable filling in each dish (some filling will show around edges). Place dishes on large baking sheet. Bake until topping is golden and vegetable mixture is heated through, about 18 minutes. Let stand 5 minutes. Serve hot.

Serves 6.

From Epicurious/ Bon Appetit, with very minor changes

Fruit Salad with Strawberry Dressing

1 honeydew melon, cubed
16 ounces strawberries, hulled and sliced
1 cup blueberries
1 cup Strawberry Sauce

Mix together fruit and strawberry sauce.

Makes about 4 to 6 servings.

Strawberry Sauce

16 ounces strawberries, hulled and coarsely chopped
1/2 cup sugar
1 teaspoon fresh lemon juice

Stir the strawberries, sugar and lemon juice in heavy medium saucepan over medium heat until sugar dissolves.  Bring to a boil.  Reduce heat and simmer for 3 minutes.  Puree in blender or food processor or with hand blender. 

Makes about 2 cups.


from Epicurious/ Bon Appetit, with minor change

Crepes

1 1/4 cups all-purpose flour
A pinch of salt
1 egg, lightly beaten
1 1/4 cups milk (plus additional 1/4 cup or so, as needed)
Butter for greasing the pan

Put the flour and salt in a bowl and make a well in the center.  Pour the egg and some of the milk into the well.  Whisk the liquid, gradually incorporating the flour to make a smooth paste.  Whisk in the remaining milk, then pour the batter into a measuring cup with a pouring spout.  Allow to rest if desired.

Put a little butter into a crepe pan and heat until it starts to smoke.  Pour a little batter into the pan, tilting it until the base is coated with a thin layer.  (Add additional milk to the batter if needed to adjust the consistency.) Cook for 1 to 2 minutes, until the underside begins to turn golden.  Flip the crepe with a spatula and cook for a further 30 to 45 seconds, until it is golden on the second side.  Slice the crepe out of the pan and make the remaining crepes, greasing the pan as necessary.  Crepes can be kept with pieces of waxed paper separating them.

Makes 8 to 10 crepes.


From Crepes by Camille Le Foll

Creamy Caramel Sauce

1 cup sugar
1 1/4 cups heavy cream
1/4 teaspoon coarse salt
1/2 teaspoon vanilla extract

In a large, deep, heavy-duty saucepan or Dutch oven, spread the sugar in an even layer.  Cook the sugar over low to medium heat, watching it carefully.  When it begins to liquefy and darken at the edges, use a heatproof spatula to very gently stir it to encourage even cooking. 

Tilt the pan and stir gently until all of the sugar is melted and the caramel begins to smoke and turns a deep amber color.  Immediately remove from the heat and whisk in half of the cream, which will steam and bubble up furiously.  Carefully stir until the sugar is dissolved, then gradually whisk in the remaining cream and the salt and vanilla.  If there are any bits of hardened sugar, whisk the sauce over low heat until smooth.  Serve warm.  Sauce can be stored in the refrigerator for up to 2 weeks. 

Makes 1 1/2 cups.


From The Perfect Scoop by David Lebovitz

Apple Custard Cake

3.75 ounces all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 pound 2 ounces chopped apples
2 large eggs, room temperature
6 ounces sugar
1/2 vanilla bean
3 tablespoons apple cider
4 ounces unsalted butter, melted
Unrefined sugar for sprinkling
Sea salt, caramel sauce, whipped cream as desired

Heat the oven to 350°F.  Generously butter an 8-inch springform cake pan and line it with parchment paper.  Sprinkle unrefined sugar on the sides of the pan and tap it around.

Whisk the flour, baking powder, and salt together in a small bowl.

In a medium bowl, beat the eggs with a whisk until they are foamy.  Rub the vanilla bean seeds into the sugar and add to the eggs.  Whisk until well-blended. Whisk in the apple cider.  Whisk in half the flour and, when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter.  Switch to a rubber spatula and fold in the apples, turning the fruit so that it is coated with batter.  Scrape the mixture into the pan and smooth it with a spatula so that it is even.  Sprinkle the top of the cake with unrefined sugar.

Bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean.  Transfer to a cooling rack and let rest for 30 minutes.

Carefully run a blunt knife around the edges of the cake, and remove the sides of the springform pan.  Allow the cake to cool until it is just slightly warm or at room temperature.  If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment, and invert it onto a rack.  Carefully remove the bottom of the pan and turn the cake over onto a serving dish.

Serve with a dusting of sea salt, and with caramel sauce and whipped cream if desired.


From I Made That! blog

Ginger Tea

3 1/4 cups hot water
1 tablespoon finely chopped fresh ginger
2 tablespoons loose black tea leaves
1/2 cup evaporated milk
1/2 cup sweetened condensed milk, or to taste

Bring water and ginger to a boil in a 1- to 1 1/2-quart saucepan, then remove from heat. Stir in tea and cover. Let stand 3 to 5 minutes. Stir in milks, then pour through a sieve into a large (6-cup) blender, pressing hard on and then discarding solids. Blend until foamy (use caution when blending hot liquids), then pour into mugs and sweeten with more condensed milk if desired.

Ginger Mango Sparkling Punch

For ginger syrup:
1 1/2 cups water
1 cup sugar
1 cup thinly sliced unpeeled fresh ginger (1/4 lb; from two 5-inch-long pieces)

For punch:
3 cups unsweetened mango juice, chilled
1/4 cup fresh lemon juice (3 to 5 lemons)
1/4 cup fresh lime juice (4 to 6 limes)
Seltzer

Make ginger syrup:

Bring water, sugar, and ginger to a boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved. Simmer, uncovered, stirring occasionally, 10 minutes, then remove from heat and steep, uncovered, 15 minutes. Pour syrup through a sieve into a bowl, discarding ginger. Chill, covered, until cold, about 2 hours.

Make punch:
Stir together ginger syrup, fruit juices, and seltzer in a pitcher.

Cranberry Orange Sparkling Punch

1 pound fresh or frozen cranberries (4 cups; thawed if frozen)
5 cups water
2 1/2 cups sugar
3/4 cup fresh lemon juice
1/3 cup fresh orange juice

Seltzer

Boil cranberries, 2 cups water, and 1/2 cup sugar in a 5- to 6-quart heavy pot, stirring occasionally, until cranberries have burst, about 15 minutes.

Purée cranberry mixture in batches in a blender until as smooth as possible (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, discarding solids.

Bring remaining 3 cups water and remaining 2 cups sugar to a boil in a 2-quart saucepan, stirring until sugar is dissolved, then remove from heat and cool syrup.

Stir together cranberry purée, sugar syrup, and citrus juices, and cool.  Mix with seltzer.

Rustic Cabbage Soup

1 tablespoon olive oil
A big pinch of salt
1/2 pound potatoes, skin on, cut 1/4-inch pieces
1 clove garlic, chopped
1 large sweet onion, thinly sliced
5 cups vegetable stock
1 1/2 cups white beans, precooked or canned (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
Extra-virgin olive oil for drizzling
1/2 cup Parmesan cheese, freshly grated

Heat the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for about 10 more minutes. Now adjust the seasoning - getting the seasoning right is important or your soup will taste flat and uninteresting.  Serve drizzled with a bit of olive oil and a generous dusting of cheese.

Serves 4.


From 101 Cookbooks blog, with minor changes

Orange Cream Cheese Frosting

2 8-ounce packages chilled cream cheese
8 tablespoons unsalted butter, room temperature
2 cups powdered sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract
1/3 cup chilled sour cream

Using electric mixer, beat cream cheese and butter in large bowl until well blended. Beat in sugar, then orange peel and vanilla. Beat in sour cream. Cover and refrigerate until frosting is firm enough to spread, about 30 minutes.

Makes about 4 cups.


From Epicurious/ Bon Appetit

Peanut Butter Swiss Meringue Buttercream

4 egg whites

3/4 cup sugar

2 teaspoons molasses

20 tablespoons unsalted butter, at cool room temperature

1 teaspoon vanilla extract

1/2 cup (8 tablespoons) peanut butter

Combine the sugar, egg whites and molasses in the stainless steel bowl of an electric mixer.

Bring a large pan of water to simmer, making sure the water is at the same height as the egg whites in the bowl.  Set the bowl in the pan of simmering water and whisk constantly until the mixture reaches 160 degrees on an instant-read thermometer.  (Whisk by hand and cook until the sugar is completely dissolved and the top becomes foamy.  Be careful not to curdle the egg whites; remove from heat if this begins to happen.)

Remove the bowl to the stand mixer and beat on high speed for at least 3 minutes, until the mixture holds glossy, marshmallow-esque peaks and the bowl is completely cool.  Remove two-thirds of the meringue to another bowl.

Switch to the paddle attachment and beat half the butter and one-third of the meringue until well-combined.  Continue to add the remaining two-thirds of the meringue, a dollop at a time.  Add the remaining butter a tablespoon at a time and beat well after each addition.  With the mixer on low, add the vanilla and peanut butter and continue beating for 1 minute to incorporate the additions and reduce air bubbles.

Makes enough to frost a 3-layer 9-inch cake.

Spiced Layer Cake

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs
1 cup sour cream
1/2 cup whole milk

Preheat oven to 350°F. Butter three 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour pans; tap out excess flour. Sift first 8 ingredients into medium bowl. Using electric mixer, beat sugar and butter in a large bowl until fluffy. Beat in eggs 1 at a time. Stir flour mixture into butter mixture alternately with sour cream and milk. Divide batter among prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.) Serves 8 to 10. From Epicurious/ Bon Appetit, with minor changes Frost with Peanut Butter Buttercream or Orange Cream Cheese Frosting

Salted Caramel Buttercream

For the caramel:

1/2 cup sugar

2 tablespoons water

1/4 cup heavy cream

Pinch of sea salt

Add the sugar to a small saucepan and pour the water over it. With the heat on low, swirl the pan around until the sugar has nearly dissolved. Be careful not to let it boil — if it starts getting too hot, remove it from the burner for a few seconds, continuing to swirl.

Once the sugar has mostly dissolved, raise the heat to medium-high and bring the mixture to a boil. Cover it immediately and leave on boil for 2 minutes.

Uncover and continue swirling the mixture until it becomes dark amber. (Be careful — you want it to be dark, but it can go from dark to burning in seconds.) Take it off the heat immediately.

Slowly pour in the cream, stirring with a whisk. Again, be careful as the caramel will start splattering, and will splatter even more if you add the cream too fast. Whisk until combined and set aside.

For the buttercream:

3 egg whites        

1/4 cup granulated sugar

1/8 teaspoon cream of tartar

2 sticks of butter, at room temperature (salted butter is ok)

Combine the sugar, egg whites, and cream of tartar in the stainless steel bowl of an electric mixer. Bring a large pan of water to simmer, making sure that the water is at the same height as the egg whites in your stainless bowl. Set the bowl in the pan of simmering water and whisk constantly until the mixture reaches 140 degrees on an instant-read thermometer. Be really careful not to curdle the egg whites– simply remove the bowl from the heat for a bit if it feels like that’s happening. Also, you’ll know when it’s getting close to 140 degrees; the mixture will be getting very foamy.

Remove the bowl to your stand mixer and beat on high speed for 3-5 minutes, until the mixture holds glossy, marshmallowy peaks. Remove the meringue to another bowl.

In the standing mixer, beat half the butter and one-third of the meringue until well combined. Continue to add the remaining two-thirds of the meringue a dollop at a time.  Add the remaining butter a tablespoon at a time.  With the mixer on low, add the caramel and mix until well-combined.

Makes enough to frost 12 cupcakes.

Chocolate Cupcakes

2/3 cup all-purpose flour

2 1/2 tablespoons unsweetened cocoa powder

3/4 teaspoon baking powder

1/4 teaspoon salt

3 ounces bittersweet chocolate, chopped

11 tablespoons unsalted butter, cut into pieces

3/4 cup plus 2 tablespoons sugar

3 eggs, at room temperature

1 teaspoon vanilla extract

Heat the oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.

In a bowl, whisk together the flour, cocoa powder, baking powder and salt. Place the chocolate and butter in a large heatproof bowl and set over (not touching) simmering water in a saucepan; stir frequently until melted and smooth, about 5 minutes. Remove the bowl from the saucepan and let the chocolate mixture cool to room temperature, 10 to 15 minutes.

Using a wooden spoon, stir the sugar into the chocolate mixture until combined. Stir in the eggs one at a time, beating until combined after each addition, then beat in the vanilla. Gently fold in the flour mixture just until no traces of flour remain; do not overmix.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a cupcake comes out with only a few moist crumbs attached, 22 to 24 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.

Frost the cupcakes, garnish with grated chocolate if desired, and serve. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.)

Makes 12 cupcakes.

From Williams-Sonoma website

Boiled Cider

1 liter fresh apple cider

Pour the cider into a large pot. Bring to a boil over medium-high heat, stirring from time to time.

Turn the heat down to medium-low. Let the cider gently simmer, stirring occasionally, until it has reduced by about 80%- 85%.  This may take an hour or two.  Be sure to watch it carefully toward the end of cooking, when it really starts to reduce, and stir a little more frequently so it doesn’t scorch on the bottom.  Keep in mind that it will thicken quite a bit upon cooling.

Makes about 1 cup.

Apple-Raspberry Oat Crumble

Topping:
1 cup oat flour
1 cup packed light or dark brown sugar
1/2 cup (1 stick, 4 ounces) cold unsalted butter
1 cup old-fashioned rolled oats
1/2 cup sliced or slivered almonds
1 teaspoon ground cinnamon
1/4 teaspoon salt

Filling:
7 cups (1 7/8 pounds) peeled, cored and sliced crisp, tart apples (7 to 8 medium apples, about 3 pounds before peeling)
1 cup raspberries, fresh or frozen
1/2 cup packed light or dark brown sugar
1/4 cup oat flour
1/2 teaspoon ground cinnamon

Heat oven to 350°F and butter a 9x13-inch baking dish.

To make the topping:
Combine the oat flour and brown sugar in a medium bowl.  Cut the butter into cubes and use your fingers, a pastry blender, fork, or food processor to cut the butter into the flour and sugar.  When the flour and sugar start to feel saturated, stop cutting before it becomes a paste.  Some of the butter may remain in small chunks.  Add the oats, almonds, cinnamon, and salt, and toss to combine.  Set the topping aside while you make the filling.

To make the filling:
Put the apple slices and raspberries in a large bowl.  Combine brown sugar, oat flour, and cinnamon in a small bowl, then pour the mixture over the fruit and toss to coat.  Turn the filling into the prepared pan, and cover it evenly with the topping.

Place the crumble in the oven and bake until the topping is crisp and brown and the filling is bubbling and thick, 35 to 40 minutes.  Remove the crumble from the oven and cool for at least 10 minutes before serving. 

Serves 16.


From King Arthur Flour Whole Grain Baking

Pastry Dough

1 1/4 cups all-purpose flour

1 stick (1/2 cup) unsalted butter

1/4 teaspoon salt

3 to 5 tablespoons ice water

Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.

Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.

Turn out dough onto a work surface. Divide dough into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper. Press into a ball, then flatten into a 5-inch disk.

Wrap dough in plastic wrap and chill until firm, at least 1 hour.

(If you are making two desserts that call for this pastry dough, you can make a double batch.  Pastry dough can be chilled up to 2 days, or frozen, wrapped well, up to 3 months.)

Makes enough for 1 9-inch single-crust pie or 1 9-to11-inch tart shell.

From Epicurious/ Gourmet

Sour Cream Apple Pie

Topping:

3 tablespoons unsalted butter, softened

1/4 cup plus 2 tablespoons sugar

1 teaspoon cinnamon

2 tablespoons flour

Filling:

1 1/3 cup sour cream

2/3 cup sugar

1/4 teaspoon salt

2 teaspoons vanilla

2 large eggs

3 tablespoons all-purpose flour

4 or 5 large Granny Smith apples, peeled, cored, and thinly sliced

9- or 10-inch deep-dish pie crust

Heat the oven to 350°F.

To make the topping, in a bowl blend the butter, sugar, cinnamon and flour until the mixture is combined well.  Cover and chill the topping.

To make the filling, whisk together the sour cream, sugar, salt, vanilla, eggs, and flour until the mixture is smooth.  Add the peeled, cored, and thinly sliced apples and stir the filling and apples together.

Spoon the filling into the chilled shell and crumble the topping evenly over it.  Bake the pie on a baking sheet in the middle of the oven, 1 to 1 1/4 hours.  You might need to put a bit of tinfoil on top of the pie during the last 15 minutes to prevent the top from burning.  Transfer pie to a rack and let it cool completely.

From Posie Gets Cozy blog

Onion Gravy

2 tablespoons butter with a dribble of oil
2 medium onions, sliced very thinly
1 teaspoon brown sugar
1/4 cup red wine
2 teaspoons all-purpose flour
2 1/2 cups vegetable or beef stock

Melt the butter with the oil in a saucepan, and cook the onion in it at a very low temperature, stirring often.  When the onion is soft, add the sugar and wine and let it caramelize.  Cover with foil, putting the foil as near to the bottom of the pan as possible, and continue to cook, still on a very low flame, for about 10 minutes.  Then stir in the flour and cook, stirring, for about 2 minutes.  Stir in the stock, turn up the heat and bring to a boil, then reduce the heat to very low again and simmer gently for about 10 to 20 minutes.  Puree in the the food processor (or strain it, pushing the soft onion through the strainer).  Reheat in the saucepan as necessary.


From How to Eat by Nigella Lawson, with changes

Italian Cottage Pie

3-4 tablespoons olive oil
A pat of butter
2 large onions, finely chopped
3 celery sticks, strung and finely chopped
3 carrots, finely diced
3 garlic cloves, finely chopped
2 pounds ground beef chuck
1 cup milk
1 cup white wine
About 30 ounces canned chopped tomatoes
Salt and pepper
Bay leaves
Nutmeg
2 1/4 pounds potatoes, boiled and mashed with milk and lots of butter

Warm the oil and butter in a heavy cast iron pot, add the onion, celery and carrots with a sprinkling of salt, and saute gently untl they soften.  Add the garlic and continue cooking for another couple of minutes.  Add the beef and a little more salt, grind some black pepper over it, and stir until the meat has just lost its raw pink look.  Add a couple of bay leaves and the milk, and simmer gently for 10 minutes until the meat has absorbed a lot of the milk.  Add the nutmeg, then the wine, and let it simmer into the meat for 10 to 15 minutes before adding the tomatoes.  Cook at a bare minimum simmer for about 3 hours.  Correct the seasoning to taste.  Heat the oven to 400°F.

Put the ragu in a pie pan and spread on the potatoes.  Bake at 400°F for 10 to 15 minutes, then turn down to 350°F for a further 45 minutes until crusted brown and bubbling.

Serves 6.


From Tarts with Tops On by Tamasin Day-Lewis


Serve with Onion Gravy.

Johnny Cake (Cornbread)

3/4 cup cornmeal

1 cup unbleached all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

3/4 teaspoon salt

1 cup milk

1 egg, well-beaten

2 tablespoons butter or margarine, melted

Heat the oven to 425°F.  Grease an 8-inch square baking pan.

Mix together the cornmeal, flour, sugar, baking powder and salt.  Add the milk, egg, and butter and stir just to blend.

Pour the batter into the greased pan.  Bake about 20 minutes.

From The King Arthur Flour 200^th Anniversary Cookbook by Brinna B. Sands

Corn and Wild Rice Soup with Sausage

12 1/2 cups (or more) vegetable or chicken broth
1 1/4 cups wild rice (about 7 1/2 ounces)
6 1/4 cups frozen corn kernels (about 2 1/2 pounds), thawed
2 tablespoons vegetable oil
10 ounces cooked sausage, cut into 1/2-inch cubes
3 carrots, peeled and diced
2 medium onions, chopped
1 1/2 cups half and half
Chopped fresh chives or parsley

Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.  Alternately, cook rice in a pressure cooker with 3-4 cups broth for about 23 minutes under pressure.

Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups broth in processor until thick, almost smooth, puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.

Add cooked wild rice, corn puree, and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.)

Ladle soup into bowls. Garnish with chives and parsley and serve.

Serves 12.

From Epicurious/ Bon Appétit

Cannellini Soup with Parmesan

3 tablespoons extra-virgin olive oil plus additional oil for garnish
1 large onion, finely chopped (about 2 cups)
1 large carrot, finely chopped (about 1 cup)
1 large celery stalk, finely chopped (about 2/3 cup)
3 15-ounce cans cannellini (white kidney beans), drained
6 cups low-salt chicken broth or vegetable broth
2 teaspoons minced fresh sage
2 2x2-inch Parmesan cheese rinds
3 ounces thinly sliced prosciutto, chopped (optional)

Heat 3 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery and sauté until vegetables are soft, about 10 minutes. Add beans, broth, sage, Parmesan rinds, and prosciutto; simmer over medium-low heat, stirring occasionally, until flavors blend and soup thickens slightly, about 30 to 40 minutes. Using tongs, remove cheese rinds.  Season with salt and pepper.

Makes 4 to 6 servings.

From Epicurious/ Bon Appétit

Big Crumb Coffeecake with Rhubarb

Butter for greasing pan

Rhubarb filling:
1/2 pound rhubarb, trimmed
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger

Crumbs:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup (1 stick or 4 ounces) butter, melted
1 3/4 cups cake flour (or unbleached all-purpose flour)

Cake:
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour (or unbleached all-purpose flour)
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter, cut into 8 pieces.

Heat oven to 325°F.  Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.

To make crumbs, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like a solid dough.

To prepare cake, in a small bowl stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.

Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.

Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.

Makes 6 to 8 servings.

From Smitten Kitchen blog and The New York Times.

This cake can be made with a blueberry, raspberry, sour cherry or any other tangy fruit filling you can think of. Simply adjust the sugar level accordingly–most of these will need less than the rhubarb does to make them palatable.

Baklava

14 ounces whole almonds (or, for nut-free version, see note below)

2 ounces light brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 package filo pastry

8 ounces unsalted butter, melted

3 1/2 ounces sugar

8 ounces honey

1 1/2 tablespoons orange flower water (optional)

Lightly toast the almonds, then chop them finely and mix them with the brown sugar, cinnamon, and ginger.

Cut the filo pastry to fit a 9x12-inch baking dish, saving any cut-off pieces to make up the layers in the middle of the procedure.  Brush the dish with butter, lay a sheet of pastry in it, brush that with butter, cover it with another sheet, and brush that with butter.  Scatter on a layer of the almonds, then put two more layers of pastry as before.  Continue in this way until the almonds and the pastry are all used up.  Make sure the almonds are scattered evenly to the edge so that the dish is building up evenly.  Brush the top pastry sheet with butter and chill the dish for 30 minutes.  Heat the oven to 375°F.

Using a sharp knife, cut the baklava into 16 rectangles, four by four, then cut each one in half diagonally to get 32 triangles.  Make sure you cut right to the base of the dish.  Bake the baklava for 10 minutes, then turn the oven down to 325°F for an hour.  The baklava should be lightly browned on top and crisp all the way through.

Heat the sugar, honey, and orange flower water together in a small pot until bubbling.  Leave it for one minute, then pour it over the hot baklava.  Leave the baklava in the dish to cool completely before removing the pieces.  It will keep for a week or more in a sealed container.

From Café Paradiso Seasons by Denis Cotter

Note:  For nut-free version, use about 3.5 ounces sunflower seeds, 3.5 ounces sesame seeds, and 7 ounces pepitas.  Roast them all together in a dry pan until lightly browned, then grind to a coarse powder in a food processor.  Use in place of almonds. 

Lentil Burgers

1/2 onion, peeled and chopped

1 tablespoon olive oil

1 garlic clove, crushed

1 fresh green chili, seeded and chopped, if desired

1 teaspoon ground coriander

1 3/4 cup canned lentils, drained

Oil for shallow frying

1/2 cup plus 1/4 cup breadcrumbs

Salt and freshly ground black pepper

1 egg, beaten

Fry the onion in oil, covered, for 5 minutes.  Add the garlic, chili, and ground coriander, then cover and cook for 2-3 minutes.  Remove from the heat and stir in the lentils.  Add 1/2 cup breadcrumbs to the lentil mixture along with the salt and pepper, mashing the mixture with a spoon or potato masher so that it holds together.

Divide the mixture into four and form into flattish burger shapes.  Dip the burgers first in the beaten egg, then in the 1/4 cup breadcrumbs, making sure they are well coated.  Fry them until they are crisp and brown; they will need about 3-4 minutes per side.  Drain well on paper towels.

Serves 2 to 4.

From Vegetarian Fast Food by Rose Elliot, with some changes

Napa Cabbage Salad with Buttermilk Dressing

1/2 cup well-shaken buttermilk
2 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons minced shallot
1 tablespoon sugar
3 tablespoons finely chopped chives
1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
6 radishes, diced
2 carrots, grated

Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.

Toss cabbage, radishes, and carrots with dressing.

Serves 4.

Adapted from Gourmet, via Smitten Kitchen blog

Poached Egg Crostone with Spinach and Bacon

1 cup plus 2 tablespoons olive oil
2 garlic cloves, peeled, crushed
1 tablespoon chopped fresh thyme
1 teaspoon dried crushed red pepper
4 thick slices bread
8 thick bacon slices
2 tablespoons minced shallot
1 10-ounce bag fresh baby spinach
1 tablespoon distilled white vinegar
1/2 teaspoon salt
4 large eggs
Parmesan cheese shavings

Heat oven to 425°F. Combine 1 cup olive oil and next 3 ingredients in small saucepan. Cook over medium-high heat 2 minutes to release flavors. Remove from heat. Season mixture with salt and pepper.

Place slices of bread on small baking sheet. Brush bread all over with olive oil mixture. Bake until bread is golden brown, about 7 minutes. Cool bread; maintain oven temperature.

Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Heat remaining 2 tablespoons olive oil in large pot over medium heat. Add shallot and sauté 2 minutes. Add spinach and stir until just wilted.

Fill 12-inch-diameter skillet with water to within 1/2 inch of top. Add vinegar and 1/2 teaspoon salt. Bring to boil over medium-high heat. Break 1 egg into small custard cup, being careful to keep yolk intact. Gently slide egg into boiling water; repeat with remaining eggs. Simmer until eggs are softly cooked, about 3 minutes.

Meanwhile, top each bread slice with spinach, then with bacon, breaking bacon slices in half to fit. Place in oven until heated through, about 5 minutes.  Place 1 bread on each of 4 plates. Using slotted spoon, place 1 poached egg atop each. Sprinkle with salt and pepper.  Top with Parmesan; serve immediately.

Serves 4.


From Epicurious/ Bon Appetit

Escarole and Orzo Soup with Turkey Parmesan Meatballs

Meatballs:

1 large egg
2 tablespoons water
1/4 cup plain dried breadcrumbs
12 ounces lean ground turkey
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper

Soup:
8 cups (or more) low-salt chicken broth
1 cup chopped peeled carrots
3/4 cup orzo
4 cups coarsely chopped escarole (about 1/2 medium head)

Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.

Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.)
Ladle soup into bowls and serve.

Serves 4.

from Epicurious/ Bon Appetit

Steamed Corn Custards

1 cup fresh corn kernels (from 2 ears) or thawed frozen
1/3 cup whole milk
1 large egg, lightly beaten
Rounded 1/4 teaspoon salt

Cook corn in a 1-quart saucepan of boiling salted water until very tender, 3 to 5 minutes, and drain in a sieve.

Purée milk and hot corn in a blender until almost smooth, then force through a very fine sieve into a bowl, discarding solids. Whisk in egg and salt and divide custard among ramekins.

Steam custards in a steamer set 1 inch above simmering water, covered with lid, until centers are set and a thin knife inserted into center of 1 custard comes out clean, 6 to 8 minutes. Remove ramekins from steamer with tongs and cool custards slightly.

Note: Custard mixture can be prepared and poured into ramekins 1 day ahead and chilled, surfaces covered with plastic wrap. Bring to room temperature before steaming.

 

Makes 4 custards.

From Epicurious/ Gourmet