Ghee

1 pound unsalted butter (t0 make 1 2/3 cups)
    (2 pounds butter makes 3 1/2 cups, 3 pounds butter makes 5 1/4 cups)

Melt unsalted butter in a large, heavy saucepan or Dutch oven over medium to medium-low heat.  As the butter starts to melt and simmer, it will be covered with bubbles initially (they will decrease after 15 minutes or so); the butter will spatter for awhile, but there is no need to stir.  Simmer, uncovered, until the milk solids begin to settle to the bottom and turn lightly brown, 22 to 25 minutes for 1 or 2 pounds butter and 30 to 35 minutes for 3 pounds butter.  You will also notice that the top layer at the edges of the pan begins to brown - this is important to look out for.  Turn off the heat while the ghee is golden or else it will darken - remember that the butter will continue to cook for a few more minutes when off the heat. (If ghee does brown, it may still be used - it will have a more intense flavor and burnt caramel aroma.  Don't undercook or it will taste like melted butter.) Cool, then strain through a fine mesh strainer or cheesecloth.  It will become semisolid when cool and will harden after refrigeration.  Bring to room temperature for use or melt as called for.

Can be stored in a cool dry place or refrigerator for up to 6 months.

From The Dance of Spices by Laxmi Hiremath

Kale Minestrone

2 tablespoons extra virgin olive oil
1 to 2 large onions, chopped
2 to 3 carrots, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 garlic clove, minced
1 can (14 ounces) tomatoes, seeded and chopped, with juice
1 cup shredded Brussels sprouts
1 can cannellini beans, drained
6 cups vegetable broth
1 Parmesan rind
1 bay leaf
1 bunch kale or about 5 ounces baby kale, coarsely chopped
Salt
Freshly ground pepper
1/4 cup freshly grated Parmesan

Heat the oil in a soup pot over medium heat and add the onions, carrots, and parsley.  Cook, stirring often, until the mixture is fragrant and the vegetables tender, about 10 minutes.  Stir in the minced garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant.  Add the tomatoes and their liquid and cook, stirring occasionally, for 5 to 10 minutes, until the tomatoes have cooked down a bit.  Add the shredded Brussels sprouts, stir together for a couple of minutes, then add the drained beans, vegetable broth, Parmesan rind, and bay leaf.  Bring to a boil, reduce the heat to low, cover partially, and simmer for about 30 minutes, until the beans and vegetables are tender. 

Add the kale, and salt to taste, and simmer for another 5 minutes.  Add pepper, and remove the Parmesan rind and bay leaf.

Serve, topping each bowl with a spoonful of grated Parmesan.

Serves 4.


From Mediterranean Harvest by Martha Rose Shulman, with many changes

Bread Bowls

3 cups bread flour
1 cup semolina
2 1/4 cups instant yeast
2 teaspoons sugar
1 1/2 teaspoons salt
1 1/2 cups water

Combine all of the dough ingredients to mix and knead them together in a bread machine using the dough cycle, or in an electric mixer with a dough hook, until it makes a soft, smooth dough.  Allow to rise through the bread machine dough cycle, or in an oiled bowl for about 1 to 1 1/2 hours.

Divide the dough into five pieces, and form them into round (not flattened) balls.  Place them on a lightly greased or parchment-lined baking sheet, cover lightly, and set them aside to rise in a warm place for 1 1/2 hours, or until they're almost doubled in size. 


Heat the oven to 425° F.  Uncover the balls and let them sit for 10 to 15 minutes, to develop a tough skin.  Just before placing the bread bowls in the oven, mist them heavily with water.  Bake the bread bowls for 18 to 22 minutes, until they are a deep, golden brown.  Turn off the oven, prop the door open a little, and leave the bread bowls inside for 15 minutes; this will keep the crust crisp.

Remove the bread bowls from the oven and cool them completely before cutting the tops off and removing the insides.  Reserve the insides to make bread crumbs.

Makes 5 large bread bowls or 6 smaller bowls. 

Dog Team Tavern Sticky Buns

3/4 pound potatoes, peeled and cubed
1/4 pound (1 stick) butter, at room temperature
1/2 cup plus 2 1/4 cups sugar
1 1/2 teaspoons salt
1 package (or 2 1/4 teaspoons) active dry yeast
2 eggs, well beaten
7 cups all-purpose flour
1 1/2 cups packed light brown sugar
1/4 pound (1 stick) lightly salted butter, melted
2 tablespoons ground cinnamon

Boil the potatoes in salted water to cover until tender, about 10 minutes.  Drain the potatoes, reserving 1 1/2 cups of the cooking liquid, and mash.  Measure 1 cup of the mashed potatoes and reserve the rest for another use.

Stir together the mashed potatoes, 1 stick of butter, 1/2 cup of sugar, and salt.  Cool to lukewarm and add yeast, eggs, and the reserved 1 1/2 cups cooking liquid.  Mix well.  Add flour and stir.  Knead on a lightly floured surface until the dough is smooth and elastic.  Set in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled in bulk.  Punch down and refrigerate until chilled, about 1 hour.

Butter three 9-inch round or square baking dishes.  Distribute brown sugar evenly among the pans.  Sprinkle with enough water to make the sugar very wet.

Roll out the dough into a 1/2-inch-thick rectangle on a well-floured surface.  Brush with melted butter.  Stir together the remaining 2 1/4 cups sugar and cinnamon.  Sprinkle over the buttered dough.  Roll up the dough as you would a jelly roll.  Cut into 1/2-inch-thick slices.  Arrange the slices cut-side up in the prepared pans so that they are almost touching.  Cover and let rise in a warm place until doubled in bulk, about 1 hour.

Heat oven to 350° F. Bake the sticky buns until golden brown, 20 to 30 minutes.  Immediately invert the buns onto a plate.

Makes 6 to 8 buns per pan.


From Addison County's Finest Vermont Recipes

Mediterranean Potato Salad

1 small red onion, finely chopped
3/4 cup white wine vinegar 
2 pounds waxy potatoes, such as Yukon Gold or baby red
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
1/3 cup chopped fresh flat-leaf parsley
Pinch of red pepper flakes
Salt and freshly ground black pepper
1 pint cherry tomatoes, halved (quartered if very large)
2 tablespoons capers

Mix chopped onion and vinegar in a small bowl.  Add water as needed to just cover the onions.  Let stand for about an hour.

Place the potatoes in a saucepan of salted water and bring to a boil.  Reduce the heat to a simmer and cook until just tender, 15 to 20 minutes, depending on size.

While the potatoes are cooking, prepare the dressing: In a small bowl, combine the lemon juice, mustard, and olive oil.  Whisk to blend.  Add the the parsley and the red pepper flakes, and season with salt and pepper to taste.

Drain and dry the potatoes.  While they are still hot (and leaving the skins on), cut them into eighths, quarters, or halves, depending on their size (you want a chunk approximately 1-inch wide).  Place them in a large bowl.  Add the dressing to the bowl, along with the tomatoes and capers.  Drain the vinegar and water from the chopped onions, and add the onions to the bowl.  Stir gently to combine, and serve.

Serves 6 to 8.


From Hudson Valley Mediterranean by Laura Pensiero, with a few changes

Sour Cream Coffee Cake

1 cup firmly packed brown sugar
1 cup sliced almonds
1 1/2 teaspoons ground cinnamon

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs
1 cup sour cream
1 1/2 teaspoons vanilla extract

Heat oven to 350° F.  Grease a 10-inch (12-cup) tube pan; dust with flour, tapping out the excess. Mix first 3 ingredients in a small bowl; set aside.

Sift flour, baking powder, and baking soda into a medium bowl.  Using an electric mixer, beat butter and 1 1/2 cups sugar in a large bowl until fluffy.  Add eggs 1 at a time, beating, just until combined after each addition.  Mix in sour cream and vanilla.  Add flour mixture and stir until blended. 

Spoon half of batter into prepared pan.  Sprinkle half of brown sugar mixture over and swirl gently into the batter, using a small knife.  Spoon remaining batter over.  Sprinkle remaining brown sugar mixture over.

Bake cake until tester inserted near the center comes out clean, about 50 minutes.  Cool cake in pan 10 minutes.  Cut around pan sides to loosen cake.  Turn out cake onto rack and cool completely.

Serves 12.


From Epicurious/Bon Appetit