Black Bean Soup with Apple

8 cups water
1 pound dried black (turtle) beans (about 2 cups)
6 ounces smoked bacon (6 slices), very finely chopped
1 large onion, finely chopped
5 cloves garlic, finely chopped
4 ribs celery, finely chopped
7 cups unsalted chicken stock
1/2 teaspoon dried red pepper flakes or cayenne powder
2 teaspoons ground allspice
1 teaspoon ground ginger
5 fresh (or 3 dried) bay leaves
2 large tart apples, peeled, cored, and cut into 1/4-inch dice
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1 1/2 teaspoons salt
Freshly ground black pepper to taste
2 teaspoons sherry vinegar or apple cider vinegar
2 tablespoons pure maple syrup or dark brown sugar
Optional garnishes: chopped chives or green onions, and/or shredded sharp Cheddar cheese

Early in the day or a day ahead: 
Bring the water to a boil in a large (6- to 8-quart) soup pot.  Pour in the beans, remove the pan from the heat, and let the beans soak for 1 hour at room temperature or overnight in the refrigerator.  Drain the beans in a colander and rinse them thoroughly with cold water.

Rinse and dry the soup pot and place it over medium heat.  Add the bacon and cook, stirring often, until it renders most of its fat but is not quite crisp.  Tilt the pot and use a large spoon to remove some of the fat if needed, leaving about 1/4 cup behind.  Add the onion, garlic, and celery; cook, stirring often, until they are softened, about 5 minutes.  Add the beans, chicken stock, pepper flakes or cayenne, allspice, ginger, and bay leaves, and bring the mixture to a boil.  Reduce the heat, cover, and gently simmer until the beans are very soft, about 1 1/2 to 2 hours.

Stir in the diced apples, thyme, rosemary, salt, black pepper, vinegar, and syrup or sugar.  Simmer the soup until the apples are very soft but still hold their shape, about 15 minutes.  Remove the bay leaves.  Taste and add more salt or vinegar if needed.  For a creamier texture, partially mash the beans with a potato masher or handheld immersion blender.  

Serve with chives or green onions, and/or sharp Cheddar cheese.

Serves 8.

From The Herbfarm Cookbook by Jerry Traunfeld, with minor changes

Note: For a vegetarian version, substitute 1/4 cup olive oil for bacon and use vegetable stock instead of chicken stock.

Cinnamon-Apple Twist Bread

Dough:

3 1/4 cups unbleached all-purpose flour

1/4 cup potato flour OR 1/2 cup + 1 tablespoon dry instant mashed potatoes (unflavored)

3 tablespoons granulated sugar

1 1/2 teaspoons instant yeast

1 1/4 teaspoons salt

3 tablespoons soft butter

1 teaspoon vanilla extract

1 large egg

1 cup + 2 tablespoons room-temperature or lukewarm milk

Filling:

1 cup peeled, grated apple (about 1 large apple, or 1 to 2 smaller apples)

1 tablespoon lemon juice

1/2 cup granulated sugar

3 tablespoons cornstarch

1/8 teaspoon salt

1 teaspoon cinnamon

Glaze:

1 cup confectioners' sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

1 to 2 tablespoons water OR 2 to 4 tablespoons heavy cream

To make the dough: Whisk together all of the dry ingredients, then add the butter, vanilla, egg, and milk, mixing until a shaggy dough forms. If your schedule permits, let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead.

Knead the dough — by hand, using a mixer, or in a bread machine set on the dough cycle — until it's smooth and soft, though still slightly sticky. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise until it's almost doubled in bulk, about 1 1/2 to 2 hours. The amount of time this takes will depend on the temperature of your kitchen; yeast works the fastest at about 85°F, but we prefer the flavor the bread gets from a longer, cooler (about 70°F) rise. If you're using a bread machine set on the dough cycle, simply allow it to complete its cycle.

While the dough is rising, make the filling.  Toss the grated apple with the lemon juice in a saucepan. Whisk together the sugar, cornstarch, salt, and cinnamon, and add to the pan, stirring to combine. Cook over low heat, stirring frequently, until the apple starts to release its juice. Increase the heat to medium, and bring to a simmer. Simmer, stirring, until the mixture thickens, 1 to 2 minutes; drawing a spatula across the bottom of the pan should leave a track that doesn't readily fill in. Remove from the heat, and set aside to cool to room temperature; if you want to hasten the process, place in the refrigerator.

To assemble the loaf: Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Divide the dough in half. Roll the first half into a 10" x 12" rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2" margin clear of filling along all sides. 

Starting with a long side, roll the dough into a log, sealing the edge. Use a bench knife, pizza cutter, or sharp knife to cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a well-greased or parchment-lined baking sheet. Keeping the filling side up, twist or "braid" the two logs together, working from the center to each end. Pinch the ends together. Repeat with the second piece of dough. Cover the twists lightly, and set them aside to rise for 1 to 2 hours; they should be puffy but not doubled in bulk.

To bake the bread: Bake the loaves in a preheated 350°F oven for 30 to 40 minutes, until they're lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they're browning too quickly. When the loaves are fully baked, a digital thermometer inserted into a loaf (be sure to position the thermometer in the bread, not the filling) should register about 190°F. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving.

To make the glaze: Mix together all of the glaze ingredients. Drizzle over the loaves once they're cool.

Store leftover bread, loosely covered, at room temperature for several days; freeze for longer storage. If you know ahead of time you're going to freeze one or both of the loaves, don't glaze; wrap completely cooled, unglazed bread tightly in plastic, and freeze for up to a month. When ready to serve, remove from the freezer, unwrap, cover loosely with plastic, and let thaw at room temperature. Glaze and serve.

Makes 2 loaves.

From King Arthur Flour

Notes:

If you don't have potato flour or flakes, substitute 3/4 cup (about 6 ounces) unseasoned mashed potatoes, adding them to the dry ingredients along with the milk. Reduce the milk to 2/3 cup, adding additional flour or milk as needed to create a smooth, soft dough.

Want to prepare this loaf ahead, then bake it the next day? Make the bread up to the point where it's shaped and on a pan. Cover the loaves with lightly greased plastic wrap, and refrigerate overnight (about 12 hours). Next morning, remove the loaves from the fridge, and let them come to room temperature and rise a bit (still covered); this will take 1 to 2 hours, depending on the warmth of your kitchen. Bake and finish as directed.

To make apple swirl rolls: Follow the directions above to the point where you've rolled the dough into a log. Repeat with the remaining piece of dough, then cut each log into 1" slices. Place the slices cut side up in well-greased or parchment-lined pans, placing them close together (though not touching) for soft-sided rolls, or about 2" apart for crustier rolls. Allow the rolls to rise until they're puffy. Bake as directed, reducing the baking time to 18 to 20 minutes. Drizzle with glaze.

Herbed Olive Oil Crackers

1 1/2 cups all-purpose flour (6 3/4 ounces)
1/2 cup white whole wheat, sprouted wheat, or rye flour
3/4 teaspoon salt
2 teaspoons finely chopped rosemary
5 tablespoons fruity extra-virgin olive oil
1/4 cup whole milk
1/4 cup cold water, plus more if needed
1/4 cup thinly slivered fresh sage leaves
1/2 teaspoon kosher salt

Heat the oven to 425 F.  Stir together the flours, 3/4 teaspoon salt, and rosemary in a medium mixing bowl.  Stir in 4 tablespoons of the olive oil, then rub the mixture between your fingers to break up any lumps and work the crumbs into the texture of cornmeal.  Stir in the milk and water to form a medium-stiff dough.  If it is too dry to come together easily, add more water 1 tablespoon at a time.

Cut parchment paper to size to line a large baking sheet, about 16 x 12.  Roll the dough on the parchment paper into a rectangle the same size as the paper, re-positioning the dough as needed to remove wrinkles from the paper.  With a pastry wheel or pizza cutter, cut the dough into a 6 x 4 grid for 24 crackers; they don't have to be uniform.  Alternatively, cut the dough into shapes with a cookie cutter or biscuit cutter, gently re-rolling dough scraps as needed.  Brush the tops of the crackers with the remaining 1 tablespoon olive oil, then sprinkle them with the slivered sage leaves and the 1/2 teaspoon kosher salt.

Bake the crackers until they are browned around the edges and in spots throughout, 15 to 18 minutes.  Slice the crackers onto a wire rack.  If the crackers that were baked in the middle of the pan seem softer and less done, return them to the oven for 3 to 5 minutes.

Cool the crackers for at least 30 minutes before serving, to give them a chance to crisp.  Store in an airtight container for up to 1 week.

Makes 24 crackers.

From The Herbfarm Cookbook by Jerry Traunfeld, with changes

Black Pepper and Olive Oil Crackers

1 1/2 cups all-purpose flour (6 3/4 ounces)
1/2 cup white whole wheat, sprouted wheat, or rye flour
3/4 teaspoon salt
2 teaspoon slightly coarse ground black pepper
5 tablespoons fruity extra-virgin olive oil
1/4 cup whole milk
1/4 cup cold water, plus more if needed
1/2 teaspoon kosher salt

Heat the oven to 425 F.  Stir together the flours, 3/4 teaspoon salt, and black pepper in a medium mixing bowl.  Stir in 4 tablespoons of the olive oil, then rub the mixture between your fingers to break up any lumps and work the crumbs into the texture of cornmeal.  Stir in the milk and water to form a medium-stiff dough.  If it is too dry to come together easily, add more water 1 tablespoon at a time.

Cut parchment paper to size to line a large baking sheet, about 16 x 12.  Roll the dough on the parchment paper into a rectangle the same size as the paper, re-positioning the dough as needed to remove wrinkles from the paper.  With a pastry wheel or pizza cutter, cut the dough into a 6 x 4 grid for 24 crackers; they don't have to be uniform.  Alternatively, cut the dough into shapes with a cookie cutter or biscuit cutter, gently re-rolling dough scraps as needed.  Brush the tops of the crackers with the remaining 1 tablespoon olive oil, then sprinkle them with the 1/2 teaspoon kosher salt, as well as additional ground black pepper if desired.

Bake the crackers until they are browned around the edges and in spots throughout, 15 to 18 minutes.  Slice the crackers onto a wire rack.  If the crackers that were baked in the middle of the pan seem softer and less done, return them to the oven for 3 to 5 minutes.

Cool the crackers for at least 30 minutes before serving, to give them a chance to crisp.  Store in an airtight container for up to 1 week.

Makes 24 crackers.

From The Herbfarm Cookbook by Jerry Traunfeld, with changes

Herbed Goat Cheese Dip

4 ounces goat cheese, crumbled
8 ounces cream cheese, softened
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley

Put all ingredients in the bowl of a food processor, and pulse just until evenly combined.

From Southern Living, with changes

Butternut Squash Spinach Lasagna

Spinach Pasta

Squash filling:

2 tablespoons butter

2/3 cup water

1/4 teaspoon salt

6 cups peeled, cubed butternut squash

Mushroom & onion filling:

6 cups white or portabella mushrooms, sliced or diced

2 tablespoons olive oil, divided

1/8 teaspoon salt
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme, minced

2 medium-large sweet onions, peeled and sliced

White sauce:

1/4 cup (4 tablespoons) butter

1/3 cup unbleached all-purpose flour

1/2 teaspoon salt

3 cups whole milk

1 cup grated Parmesan cheese, divided

Cheese filling:

2 cups ricotta cheese, whole milk or part skim

1 large egg

1/4 teaspoon salt

1 cup grated mozzarella

To prepare the squash: Place water, butter, and salt in a large frying pan. Add the squash; it should be in a single layer. Cover the pan, and simmer for 5 minutes, or until the squash is starting to soften. Remove the cover, increase the heat, and cook, tossing occasionally, until the water evaporates and the squash browns, about 15 minutes. Remove it from the pan, and set it aside.  (Alternatively, roast diced squash, drizzled with oil or melted butter and seasoned with salt and pepper, in a 400° F oven for 30 minutes.)

To prepare the mushrooms and onions: Using the pan that the squash was cooked in, if desired, sauté the mushrooms in 1 tablespoon of the oil, with the salt, until they've released their liquid, and are browned.  Add the thyme a few minutes before mushrooms are done.  Remove them from the pan, and set them aside. Add the remaining 1 tablespoon oil to the pan, and sauté the onions until they're golden brown, 20 to 25 minutes.

To prepare the cheese filling: Melt the butter in a large saucepan. Stir in the flour and salt.  Whisk in the milk, stirring constantly, until all the milk is added and no lumps remain. Cook over medium heat, stirring frequently, until the sauce thickens.  Remove the sauce from the heat, and stir in 1/2 cup of the Parmesan cheese.

To assemble the lasagna: Pour about 1 cup of the white sauce into the bottom of a lightly greased 9" x 13" pan, or similarly sized casserole dish. Place three noodles on top.  Arrange the squash on top. 

Top the squash with three more noodles.  Spread the ricotta cheese over the noodles. 

Add three more noodles, and another cup of the sauce.  Sprinkle with grated mozzarella.  Spread the mushroom/onion mixture evenly over the sauce. 

Add the last three noodles, and top with the remaining sauce. Sprinkle with the remaining grated Parmesan.

Cover the lasagna, and bake it in a preheated 375°F oven for 45 minutes. Remove the cover, and bake for an additional 40 to 45 minutes, or until the top of the lasagna is nicely browned.  Check frequently for the last 20 minutes or so to make sure it isn't browning too much.

Remove the lasagna from the oven, and let it rest for 15 minutes before serving.

Serves 8-12.

From King Arthur Flour, with some changes

Spinach Pasta

1 pound spinach, washed and trimmed
Salt for water, plus 1/2 teaspoon for dough
2 large eggs
2 to 2 1/2 cups unbleached all-purpose flour

Blanch the spinach in a large pot of salted boiling water for 1 minute.  Transfer it with a slotted spoon to a bowl of ice water to cool, then drain it.  Squeeze out as much water as possible with your hands or in a dish towel.  Combine the spinach and eggs in a blender or food processor; process until the spinach is finely chopped.

In a bowl or mixer (or continue in the processor), add the 1/2 teaspoon salt and then the 2 cups flour.  Knead the dough, by hand or in a mixer, until smooth but slightly tacky in the center. (In a processor, process for 60 seconds, using the dough blade.)  Add more flour as needed if dough is too sticky. Wrap the pasta in a lightly oiled piece of plastic wrap or waxed paper, and set it aside for at least 30 minutes or up to 3 hours, for the gluten to relax.

Cut the dough into eighths and keep them covered.  Flatten one piece of dough into a rectangle, then feed it through the smooth cylinders of a hand-crank pasta machine set on the widest setting.  Do this 2-3 times, flouring the dough as needed if it sticks.  Decrease the setting on the machine by one notch and feed the dough through the cylinders again.  Repeat, decreasing the setting by one notch each tie.  Roll the pasta through all but the last notch.  Lay the sheets of pasta out on a lightly floured surface and cover with clean, damp, kitchen towels.

Makes 1 pound pasta.

From Canal House Cooking, Volume 7 (La Dolce Vita), by Christopher Hirsheimer and Melissa Hamilton, with very minor changes