Sandwich Rolls

1 1/4 cups water
1 large egg
6 tablespoons unsalted butter, cut into pieces
3 tablespoons sugar
4 cups all-purpose or bread flour
1/3 cup dry milk
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2 teaspoons instant yeast

1 egg yolk, beaten with 1 tablespoon water for glaze
1 1/2 tablespoons sesame seeds, for sprinkling

Mix all ingredients (except the egg yolk glaze and sesame seeds) together in the bowl of a stand mixer.  Stir together with paddle attachment, then knead with the dough hook to form a smooth yet sticky dough.  Place the dough in a lightly greased bowl, cover it, and allow to rise for about 90 minutes.  (Alternatively, mix the ingredients in the pan of a bread machine and run the dough cycle.) 

Turn the dough out onto a lightly floured work surface.  With a dough knife, divide the dough into 12 equal portions.  Form each portion into tight rounds.  Place the rolls on a baking sheet lined with parchment paper, at least 1 inch apart.  Press with your palm to flatten each roll.  Cover loosely with plastic wrap and let rest for 30 minutes.

Heat the oven to 375°F.

Brush the rolls with the egg glaze and sprinkle with sesame seeds.  Bake for 15 to 22 minutes, depending on the size of the roll, until lightly browned.  Remove the rolls from the sheet with a spatula and let cool completely on a rack.  Slice in half horizontally to serve.

Makes 12 rolls


From The Bread Lover's Bread Machine Cookbook by Beth Hensperger, with minor changes

Cashew-Chocolate Chip Crisps

2 1/2 cups roasted cashew nuts

2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup (2 sticks) unsalted butter

1 cup firmly packed light brown sugar

1 cup granulated sugar

1 teaspoon vanilla extract

Grated zest of 1 orange

2 large eggs

1 3/4 teaspoons baking soda

2 cups semisweet chocolate chips (or 1 cup milk chocolate chips and 1 cup semisweet)

Heat the oven to 350°F.  Spread the nuts out in one layer on a baking sheet and bake them until they are golden brown, 7 to 10 minutes, stirring occasionally.  Transfer the pan to a wire rack to cool.  Reduce the oven temperature to 325°F. 

In a food processor, finely grind 1/2 cup of the nuts with 1 tablespoon of the flour.  Add the ground nut mixture to the remaining flour and mix in the salt.  Coarsely chop the remaining 2 cups of nuts.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.  Add the vanilla and orange zest and beat well to combine.  Add the eggs one at a time, scraping down the sides of the bowl after each addition. 

In a small bowl, dissolve the baking soda in 1 teaspoon of water.  Add the mixture to the butter mixture and beat to combine.  Add the flour mixture in 2 batches, scraping down the sides of the bowl as necessary.  Add the chocolate chips and remaining cashews and mix well.

Form heaping teaspoons of the dough into balls and place them 2 inches apart on baking sheets lined with parchment or wax paper.  Bake the cookies until they are golden brown all over, about 15 minutes.  Rotate the baking sheets after 5 minutes.

Makes about 10 dozen small cookies.

From The Last Course: The Desserts of Gramercy Tavern by Claudia Fleming

Chewy Granola Bars

1 2/3 cups quick-cooking rolled oats
1/4 cup granulated sugar
1/3 cup oat flour (or 1/3 cup oats, processed until finely ground in a food processor)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)*
1/3 cup nut butter (peanut, almond, or other)
2 teaspoons vanilla extract

4 tablespoons melted butter

2 tablespoons canola oil
1/4 cup honey or maple syrup
2 tablespoons light corn syrup
1 tablespoon water

Heat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan.

Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the nut butter, vanilla, melted butter and oil, liquid sweeteners and water. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)

Bake the bars for 30 to 40 minutes, until they’re brown around the edges and a bit browned on the top as well. They’ll still seem soft when you press into the center of the pan but they’ll set completely once cool.

Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way.)

Once cool, use a serrated knife or bench knife to cut the bars into squares.  If bars seem crumbly, chill them further in the fridge for 30 minutes, then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.

Makes about 12 bars.


From King Arthur Flour website and Smitten Kitchen, with a few changes


*Suggestions: Dried cranberries, blueberries, cherries, apples, or apricots, prunes, raisins, peanuts, pecans, sliced almonds, sunflower seeds, sesame seeds, dried coconut, pepitas, chocolate chips, wheat germ, flax seeds.  If the pieces are coarse, pulse them in the food processor a few times to break them up a little, unless you like them chunkier. 

Toasted Artichoke Sandwiches

1 tablespoon oil
1 can water-packed artichoke hearts, rinsed, drained, and chopped
1 medium red bell pepper, chopped
1 medium sweet onion, chopped
3/4 cup grated Parmesan cheese
1/3 cup mayonnaise
2 tablespoons tomato paste or pureed sundried tomatoes
8 slices bread
1/4 cup butter

Heat the oil in a large skillet.  Saute the artichokes, pepper, and onion until tender; stir in cheese.  Remove from heat.

Whisk together the mayonnaise and tomato paste/puree.

Spread four bread slices with mayonnaise mixture, then with artichoke mixture.  Place remaining bread on top, and butter the outsides of the sandwiches.  On a griddle, toast the sandwiches for 2 to 3 minutes on each side or until bread is lightly browned.

Makes 4 sandwiches.


From Simple & Delicious magazine

New England Fish Chowder

2 tablespoons unsalted butter or oil
2 medium onions, cut into 1/2-inch dice
6 sprigs fresh thyme, stems removed
2 bay leaves
2 pounds potatoes, peeled and cut into 3/4-inch dice
5 cups fish stock
Salt and freshly ground black pepper
3/4 to 1 pound cod or other firm white fish, cut into approximately 1-inch cubes
1 cup frozen corn, thawed
1/2 cup heavy cream

Heat butter or oil in a heavy 4- to 6-quart pot over medium heat.  Add the onions, thyme, and bay leaves, and saute, stirring occasionally, for about 8 minutes, until the onions are softened but not browned.

Add the potatoes and the stock.  If the stock doesn't cover the potatoes, add just enough water to cover them.  Turn up the heat and bring to a boil, cover, and cook the potatoes for about 10 minutes, until they are soft on the outside but still firm in the center.  If the stock hasn't thickened slightly, smash a few of the potatoes pieces against the side of the pot and cook for a minute or two longer to release their starch.  Reduce heat to low and season with salt and pepper.  Add the fish and corn and cook for about 5 minutes.  Remove pot from heat and stir in the cream.

Serves 4.


From 50 Chowders by Jasper White, with many changes

Corn Tortillas

1 3/4 cup masa harina
1 cup plus 2 tablespoons warm water

Mix masa harina with water in bowl.  Add more warm water as needed, kneading until dough is soft, smooth, and pliable but not sticky.  Shape 3 tablespoons of dough into a ball for each tortilla and cover with plastic wrap to prevent drying.

Place one skillet or griddle over medium-low heat and another over medium-high heat.  Cut two 8-inch rounds from a resealable plastic bag.  Press dough ball between rounds of plastic in a tortilla press; flatten to a 5-inch round about 1/8 inch thick.

Peel off top sheet of plastic.  Transfer tortilla to one hand with part of tortilla dangling off; peel off plastic round.  Hold hand with tortilla over cooler griddle.  Let dangling portion of tortilla catch at the front half of the skillet and slowly sweep hand backward, easing tortilla onto griddle without wrinkling.  Cook tortilla until it looks slightly dry at the edges and starts to release from griddle surface, about 45 seconds.  Lift tortilla with fingers and place, uncooked side down, on the hotter griddle.  Cook until brown spots appear on bottom, about 1 minute.  On same griddle, turn tortilla over again.  Cook until bottom browns and parts of tortilla puff, about 1 minute longer.  Transfer tortilla to cloth-lined basket and cover.  Repeat with remaining dough balls, adding cooked tortillas to basket.  (Tortillas can be made 2 hours ahead.  Wrap in aluminum foil and warm in 300°F oven for 15 minutes.)

Makes 12.


From Epicurious/ Bon Appetit

Avocado and Corn Salsa

1 ripe avocado, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 to 2 ripe red tomatoes, seeded and cut into 1/4-inch dice
1 cup frozen corn, thawed
Coarse salt and freshly ground black pepper to taste

Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice.  Spoon the tomato on top of the avocado.  Add the corn kernels.  Gently toss to mix.  Taste for seasoning, adding more lime juice as necessary and seasoning with salt and pepper to taste.

Makes 2 to 3 cups.


From Indoor Grilling by Stephen Raichlen, with many changes

Fish Tacos

1 1/2 pounds firm white fish, cut into 1/2 by 1 1/2-inch strips
1 1/2 cups buttermilk, or substitute yogurt thinned with milk
2 tablespoons hot pepper sauce
1 teaspoon + 1 teaspoon kosher salt
1 tablespoon fresh lime juice
1 1/2 cups self-rising flour
Canola oil for frying
12 corn tortillas
Avocado and corn salsa
Sour cream seasoned with lime juice and salt

Mix buttermilk, pepper sauce, 1 teaspoon salt, and lime juice in a bowl.  Add fish and toss.  Cover and chill for at least 1 hour and up to 3 hours.

Whisk flour and remaining 1 teaspoon salt in a medium bowl.  Add enough oil to large skillet to reach depth of 1 inch.  Heat oil until thermometer registers 350°F.  Working in batches, remove fish from marinade and dredge in flour.  Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes.  Transfer to paper towel-lined baking sheet to drain, then transfer to oven to keep warm if necessary.

Serve in tortillas with salsa and sour cream.

Serves 4.


From Epicurious/ Bon Appetit, with many changes

Grilled Cheese with Apple and Arugula

8 slices Fruited Sourdough Sandwich Bread

1/4 cup (4 tablespoons) butter

1/2 cup Granny Smith apple, thinly sliced

1 ounce baby arugula

8 ounces sliced sharp cheddar cheese

Heat a panini pan or cast iron frying pan.

Generously butter one side of each slice of bread.   Flip four slices over so the butter side is facing down. Top each with the sliced apple, cheddar, arugula, and the remaining slices of bread (butter side up).

On the heated pan, toast the sandwiches until both sides are a nice golden brown and the cheese has melted within. You can also toast the sandwiches for a few minutes on each side, then transfer them to a parchment-lined baking sheet and finish baking in a preheated 350°F oven for another 5 minutes; this allows the cheese to melt in the center of the sandwich.

Slice sandwiches, and serve warm.

Makes 4 sandwiches.

From King Arthur Flour website

Fruited Sourdough Sandwich Bread

2/3 cup sourdough starter, fed or unfed

2/3 to 3/4 cup lukewarm water (reduce by 1 tablespoon in hot/humid weather)

1 tablespoon olive oil or vegetable oil

1 teaspoon to 4 tablespoons sugar, to taste

1 1/4 teaspoons salt

2 1/2 cups all-purpose flour

1/3 cup rolled oats, traditional or quick

2 teaspoons instant yeast

1 cup chopped Granny Smith apple (about 1 small apple), peeled or not

1 cup raisins, golden or dark

Combine all of the ingredients in a bowl, the bowl of an electric mixer, or the pan of your bread machine, and mix and knead to form a smooth yet sticky dough. If you're kneading by hand, you'll want to keep your hands well greased.

Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 90 minutes. The dough will become puffy, though it may not double in bulk.

Lightly grease an 8 1/2" x 4 1/2" loaf pan.

Gently deflate the risen dough, and shape it into a log. Place it in the pan, cover it lightly, and allow it to rise until it crests at least 1" over the rim of the pan, 60 to 90 minutes.

Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 40 to 45 minutes, tenting it with foil after 15 to 20 minutes; it will continue to brown slowly. When it's done, the bread will be golden brown, and will register 190°F on an instant-read thermometer inserted into the center.

Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool. From King Arthur Flour website

Zucchini, Ricotta, and Pea Lasagne

1 batch homemade pasta sheets or 9 sheets ready-to-use lasagne
1 tablespoon olive oil
2 onions, chopped
1 pound zucchini, thinly sliced
2 cups frozen peas
1 pound ricotta cheese
1 1/4 cups milk
1 1/4 cups sour cream
3/4 cup Parmesan cheese, freshly grated
Salt and pepper

Heat oven to 400° F.

If using purchased lasagne sheets, put into a shallow dish, cover with cold water, and leave to soak while you prepare the filling.

Heat the olive oil in a large saucepan, add the onions, and fry gently for 5 minutes, until beginning to soften, then add the zucchini.  Cover and cook gently for 15-20 minutes, or until the vegetables are tender but not browned.  Stir in the peas, season with salt and pepper, and remove from heat.

Mix the ricotta with 2 tablespoons of the milk, to soften it a little, and season with salt and pepper.

Drain the lasagne and arrange a single layer in the base of an approximately 8x10-inch dish.  Spread half the ricotta over the lasagne and put half of the zucchini mixture over that.  Top with another layer of lasagne, then the remaining ricotta and the zucchini mixture.  Finish with a layer of lasagne.

To make the topping, spoon the sour cream into a bowl and gradually stir in the remaining milk.  Pour this mixture over the top of the lasagne, then sprinkle thickly with the grated Parmesan cheese.  Bake for 40 minutes, until puffy and golden brown. 

Serves 4.


From Vegetarian Supercook by Rose Elliot

Tomato and Red Pepper Soup with Avocado

4 red bell peppers
1 pound 10 ounces tomatoes
1 onion, roughly chopped
2 1/2 cups vegetable broth
Salt and coarsely ground black pepper
Juice of 1/2 lemon
1 medium avocado
6 tablespoons cream
6 basil leaves, torn

Halve, seed, and roughly chop the bell peppers, then quarter the tomatoes.  Put them into a saucepan with the onion and the broth.

Simmer for 30 minutes or until the peppers are very tender.  Puree with a hand blender.  Season with salt, pepper, and the lemon juice.

Peel, pit, and finely dice the avocado.  Ladle the soup into bowls.  Swirl each bowl with a little cream, then top with a tablespoon of avocado, some torn basil leaves, and sprinkling of coarsely ground pepper.

Serves 6.


From New Vegetarian Cooking by Rose Elliot, with minor changes