Michael's Best Ever Tomato Sandwich

 

         

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Michael's Best Ever Tomato Sandwich

Source: Michael Hopkins who shared a video by Jim Behymer on TikTok

ripe, in season, and flavorful tomatoes, cored and sliced

good bread

butter

mayonnaise

salted and roasted sunflower seeds (I've used unsalted and they taste good, too)

generous amounts of fresh basil and/or fresh dill

salt and pepper

Heat a griddle or skillet on your stove-top to medium to medium-high heat.

Spread the tomatoes on a tray or cutting bard and season well with freshly ground pepper and salt on both sides. 

When griddle is hot, butter both sides of your bread and brown both sides on your griddle.

Spread each slice of bread with a good mayonnaise. Sprinkle one slice with sunflower seeds until well covered. 

Place tomato slices on top of the sunflower seeds until the sandwich is covered by tomato. 

Top with a large handful of fresh basil and dill. (I confess I haven't had enough dill to use it this season.) I've had an abundance of basil so I have been generous with these sandwiches. I recommend putting on as much as your sandwich will hold.

Nonny's Spaghetti with Meat Sauce

This recipe comes from my mother-in-law. Because spaghetti isn't my favorite, Michael has cooked it the most in our family, and the kids know to ask Dad when they want spaghetti! It's becoming a multigenerational recipe, as our teenagers are learning how to make it.  

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Nonny's Spaghetti with Meat Sauce

1 pd meat (typically ground beef but can use sausage, or mix)
2 24 oz bottles spaghetti sauce, your choice
2 med cloves garlic, minced
1 14.5 oz can diced tomatoes
1 large onion, chopped
1 8 oz can tomato sauce
2 T Italian seasoning
1 teas salt

Start the pasta water, and when it's boiling, cook the spaghetti. While the water is coming to a boil, brown the meat over medium heat. Salt and pepper the meat to taste after you place it in the pan, and then add the onions and garlic. Cook until meat is no longer pink. Add the sauces, diced tomatoes, and herbs and simmer for a few minutes. Then enjoy over your pasta!

Spaetzle

I love this more than any other kind of noodle or pasta but it does require some specialized equipment or a technique American's are generally unaccustomed to. If you are willing to try something unusual you'll find an easy noodle that is better than store-bought.

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Spaetzle

From seriouseats.com

Serves 4

1 c AP flour

1/2 c semolina flour

1 teas kosher salt, plus more for cooking water

1 teas finely minced fresh thyme and/or fresh sage

1 large pinch freshly ground black pepper

2 eggs

1/3-1/2 c milk

Place the flours in a mixing bowl and add the salt, herbs, and pepper. Whisk together. Measure milk and whisk the eggs into it while in the measuring cup. Pour into the dry ingredients. Use a fork to gently stir together. If it is so thick it's difficult to work with add a little more milk, up to 1/2 c in total. You should have a dough that is very sticky but not too wet.

Let it rest for 15 minutes.

Bring a large pot of water to boil over high heat. Just before cooking stir in salt.

There are a number of options for getting this dough into boiling water. I use a spaetzle press I purchased in Germany. These are available online but a bit pricey. You can use a dedicated potato ricer. (A press doesn't need to be a uni-tasker in the kitchen. I use mine for making spaghetti ice and for ricing potatoes when making mashed potatoes.) Press the dough through the hopper a large spoonful at a time right into the water, using a  table knife to cut the noodle batter about an inch long. The noodles will rise to the top of the water.  Allow them to cook for another couple of minutes. Scoop the spaetzle out of the water with a spider and place in a bowl. Repeat the process until all the dough is cooked. (You can also shock the noodles in ice water.) You can add butter or oil to keep the spaetzle from sticking to each other, although this isn't usually a huge problem for me.

Another method for spaetzle utilizes this a sheet of metal with holes that sets on top of the pot. I haven't tried it but it looks like it would work fine.

I've read of using a colander or the large holes of a cheese grater. 

Yet another method is to place the dough on the edge of a cutting board and cut bits of the dough off into the water. This might take some practice but it is doable. Here's a YouTube video for an example.

Once the spaetzle is cooked, add some butter, if desired, and taste for seasonings.  Top with finely chopped parsley. Serve as a side with brats, roasted meats, or goulash. 

Orange, Shallot, Olive, and Feta Salad

I see recipes for salads similar to this most winters. Except for the dressing, I've just thrown salad ingredients together with no requirement for amounts. 

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Orange, Shallot, Olive, and Feta Salad

Serves 2

2 teas orange juice concentrate or 2 T orange juice

2 T olive oil

1 teas red wine vinegar

pinch of salt

1/4 teas pepper

For the dressing, place the above ingredients in a jar and top with a tight lid. Shake until all is emulsified. Drizzle over plates with a mixture of the following ingredients as you like.

A mix of navel, Cara Cara or blood oranges, peeled and sliced

Kalamata olives, halved

shallots or red onions, slived very thinly

crumbled feta

Add other ingredients that you enjoy such as sliced fennel bulbs, chopped cilantro and/or chopped pistachios, if desired.

Chai Tea Concentrate

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Chai Tea Concentrate

Source:  Gimmesomeoven

Yields 4 cups

12 cardamom pods, gently crushed or split

8 whole black peppercorns

8 whole cloves

2-4 inch piece of ginger, sliced

4 c water

4 cinnamon sticks

3 whole allspice

2 star anise

1/8 t ground nutmeg

1/2-1 vanilla bean, sliced down the middle 

2 T brown sugar or maple syrup, or to taste

Over medium-high heat bring all ingredient to a boil . Cover and reduce heat to medium-low and simmer for 15 minutes. Remove from heat and allow to steep for 5-10 minutes longer. (At this point you may add 4 bags black tea or 4 teaspoons loose black tea and steep 5 minutes.) Pour through a strainer and use the liquid as a concentrate mixing  equal parts concentrate with water or milk to make chai tea. Concentrate can be refrigerated for up to a week.

Note:

If the current high price of vanilla beans is too high, skip the bean and add 2 teaspoons vanilla extract to the concentrate after it has cooled.  

Chimichurri

We have written elsewhere about my dad's preparation of taco dip on Christmas Eve every year when I was growing up. Last year my family varied from the specific tradition but kept to its spirit by having Michael prepare dinner on Christmas Eve, and we had ribs and chicken wings. He did the lion's share of the Christmas shopping this time, though, so maybe he would preferred a break! 

This year, he decided on steak, which we were lucky to grab at a Costco that was as crowded as I have ever seen it. The line went from the front of the store all the way to the milk before snaking back on itself all the way to the rotisserie chicken. For Michael's birthday we make steak at home, and in recent years this has included chimichurri, a South American condiment. We have cobbled together various chimichurris, but this year I kept notes and we now have a standard.

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Chimichurri

2 garlic cloves, peeled and trimmed
2 T red wine vinegar
1/2 c olive oil
roughly 1 c cilantro, cut from the end of a bunch
roughly 1/2 c parsley, cut from the end of a bunch
3/4 teas dried oregano
1 teas kosher salt
pepper to taste

Process all ingredients in a food processor until smooth, about 30 seconds. 

Kókópancakes

 

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Kókópancakes

Adapted from: Alton Brown

Yields: about 10 (I usually double since these are easy to freeze and use later)

2 eggs

3/4 c milk

1/2 c water

1 c flour. all-purpose or a mix including some whole wheat

3 T butter, melted

1-2 T sugar, if you want sweet crepes

1 teas vanilla, ditto

Place the eggs, milk and water into a blender and mix until well combined. The add the flour, butter and extra ingredients, if you are using them. Run blender until all is well mixed and smooth.. You may need to use a scraper to push flour off the sides of the blender. AB recommends letting this sit in the fridge for 60 minutes for greater ease of cooking (less tearing), but Kókó and her daddy often don't wait to cook.

Heat a crepe pan or a small nonstick skillet (or best of all, a ponnukokupanna, an Icelandic pancake pan), over medium heat for at least 5 minutes. Butter the pan and use a teaspoon full of batter to test whether the pan is hot enough. It should take 30-60 seconds to cook on one side and fewer than that to cook the second side. Use a quarter cup measure to pour the batter in the pan, pick it up and turn and swirl so the batter slides into a thin covering of the bottom of the pan. When the edges dry slide a thin spatula under and flip the pancake carefully so the other side can cook. AB says he always plans on the first pancake being for the dog so don't get discouraged if your first few are not "beautiful". They will taste good. You can butter your pan between pancakes but I don't always do so. In addition, I prefer vegetable oil to butter. I think butter tastes better, of course, but for me oil is easier to work with. 

These can be treated as crepes but also as pancakes and you can use any topping including macerated fruit or berries. My favorite involves lemon juice and vanilla sugar. Other family members are fans of Nutella, powdered sugar, or cinnamon sugar, often all mixed together!

Forager's Pasta

This recipe comes from a lovely book titled, I Dream of Dinner (so You Don't Have To) by Ali Slagle. Her recipes are in a narrative form and allow for tweaks and substitutions and are flexible in amounts, so I'll set this up the way I made it. I'm glad to have run into this recipe since I'm fond of savory dishes which include sweet spices. 

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Forager's Pasta

Source: I Dream of Dinner (so You Don't Have To)

Serves: 4-7

1 pound mushrooms of any variety or several varieties, cut or torn into bite size pieces

1 can chickpeas, drained and rinsed

salt and pepper to taste, remembering you'll use some of your pasta water which will add to total salt

2 strips of lemon zest and 3 T lemon juice

8 T butter, cut into 8 pieces and kept in fridge until needed

cook's choice of herbs and spices, such as 1 teas black peppercorns or fennel seeds, 1 half cinnamon stick, broken, or some fresh grated nutmeg, at least 8 sage leaves, 4 bay leaves, 3 thyme sprigs, and or 2 rosemary sprigs

3 T olive oil

12 oz short pasta but not necessarily tiny pasta

Heat the olive oil in a large skillet or a Dutch oven and cook the mushrooms and chickpeas. Season with salt and pepper. Shake the pan occasionally and cook until contents are browned, 10-15 minutes. Meanwhile, start a pot of water to boil. If you cook the pasta in a smaller amount of water, you'll have starchier water which will be good for your final product. But you'll have to stir the pasta while it cooks so it doesn't clump.

Coarsely grind or smash the spices you want to use and strip the herb leaves off their stems. If desired, you can chop the sage and/or rosemary. 

When the water boils, add the pasta and cook until almost al dente. Reserve at least 1 cup of the cooking water and drain.

When the chickpeas and mushrooms have finished, add the butter around the edges of the pan. Stir in the herbs and spices and cook while the butter foams and turns golden. Add the pasta to this mixture and cook, stirring while dribbling in some of the pasta water until the butter and the water form an emulsion. Taste and season if you need more salt and pepper. Pull out any sticks or stems left from the herbs and serve. 

Note: I used fennel seed, cinnamon stick, sage and bay leaves. For serving, I garnished with chopped parsley. In the summer I may garnish with basil. 

Greek Salad

This briny salad hit the spot this week, with the start of summer. I use the recipe as a framework, adapting as needed to what I have on hand. I've used dried oregano, fresh red peppers instead of jarred, yellow onion instead of red, and whatever tomatoes are convenient. It's especially nice in the summer with my back porch oregano and mint and garden tomatoes.

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Greek Salad

Serves 6-8
Source: Cook's Illustrated https://www.americastestkitchen.com/cooksillustrated/recipes/383-greek-salad

Vinaigrette

3 T red wine vinegar 
1 1/2 teas lemon juice
2 teas minced fresh oregano leaves
1/2 teas salt
1/8 teas black pepper
1 garlic clove, minced
6 T olive oil

Salad

1/2 red onion, sliced thinly
1 medium cucumber, peeled, halved lengthwise
2 hearts romaine lettuce, washed, dried, and torn in to bitesize pieces
2 large tomatoes, cored, seeded, and cut into wedges
1/4 c loosely packed, torn fresh parsley leaves
1/4 c loosely packed, torn fresh mint leaves
1 c (about 6 oz) jarred, roasted red bell pepper, cut into strips no longer than 2 inches
20 large kalamata olives, pitted and quartered lengthwise
1 c feta cheese, crumbled

Whisk the vinaigrette ingredients together in a large bowl. Add the onion and cucumber, toss, and marinate for 20 minutes. Add lettuce, tomatoes, parsley, mint, and bell pepper to the bowl and toss. Sprinkle with olives and cheese, then enjoy.

Strawberry Shortbread and Cream

We're both experiencing a glut of strawberries, Mom from her garden and me from my favorite local grocery store that has had cases on sale. Here's a favorite way to enjoy them.  

 

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Strawberry Shortbread and Cream

Source:  New York Times Cooking

Yield: 4 servings plus extra shortbread (about 50 cookies, if you follow size directions)

For the shortbread:

1 c unsalted butter, preferably cultured (European-style), at room temperature

3/4 c granulated sugar

1 egg yolk

1/2 teas fine sea salt

1 T vanilla extract or 1 vanilla bean, split and seeded with a tip of a knife 

1/2 teas orange blossom water or grated orange zest (optional)

2 c AP flour

For serving:

1 pint strawberries, sliced

granulated sugar, to taste, remembering the cookies are on the sweet side

1 c heavy cream

1/2 teas vanilla

Attach a paddle attachment to either a stand mixer or a hand mixer. Cream the butter and sugar until fluffy and light, about 2 minutes. Add the egg yolk, salt, vanilla (extract or seeds), and orange blossom water, if using and beat. Add the flour and stir until smooth, occasionally using a rubber spatula to scrape down the sides of the bowl.

Place a 12-inch long piece of  plastic wrap on a counter and place the dough in the center. Using the wrap to form a barrier between you and the sticky dough, form it into a log about 1 1/2 inches in diameter. You can also form 2 logs if you find that easier. Wrap tightly and place in the fridge until it's completely cold, at least 3 hours and up to 5 days.

Preheat oven to 350F when you are ready to bake and place parchment paper or baking liners on 2 baking sheets.

Remove the plastic wrap from the dough log and slice it into quarter-inch rounds. Place the dough on the prepared sheets and place in the oven. Bake 10-15 minutes until they are golden at the edges. These spread a little so keep that in mind. I successfully placed 4 across with 1 1/2-inch cookies. 

Transfer the baking sheets to a cooling rack and allow them to cool thoroughly before removing. These can be baked up to 4 days ahead as long as you store them in an airtight container at room temperature. 

About 20 minutes before serving, sprinkle the sliced berries with a little sugar and stir. Allow them to sit for at least 15 minutes while they release their juice.

Whip the cream using a mixer with a whisk or a whisk and a bowl (more effort on your part). Add a teaspoon or so of sugar. Again, the cookies are so sweet you may not need sugar in the cream.

Divide the strawberries into serving bowls saving a little juice for drizzling. Top with the whipped cream and drizzle the cream with some of the juice.  Tuck several cookies into each bowl and eat with spoons. 

Shrimp and Grits

When I leave my landlocked state and spend time oceanside, this is one of my favorite things to order at a restaurant. Thankfully, freezers make it possible to enjoy this dish other places and other times. 

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Shrimp and Grits

Source:  The 150 Best American Recipes by Fran McCullough and Molly Stevens

Serves: 4

Grits:

4 c water

1 c grits (preferably stone ground)

1/2 teas salt

2 T butter

1 c grated sharp cheddar cheese (4 oz)

1/2 c freshly grated Parmesan cheese

freshly ground white pepper, cayenne pepper, and nutmeg, all to taste

Shrimp:

6 slices bacon, cut into small pieces

oil for frying

1 pound shrimp, peeled, deveined if desired, rinsed and patted dry

2 c wiped and cleaned mushrooms, sliced

1 cup sliced scallions

1 large garlic clove, minced

4 teas fresh lemon juice

Hot pepper sauce to taste

salt and freshly ground black pepper

1/2 c chopped fresh parsley

I found it easiest to prep the ingredients for both portions of the meal before starting to cook either. 

To make the grits:

In a large heavy saucepan, bring the water to boil and gradually stir in the grits. Reduce the heat to it's lowest point and cook for about 20 minutes, stirring frequently.  When grits are thick and tender, stir in the salt, butter, and cheeses. Add about a pinch of each of the spices and taste to see if you would like to add more.

To make the shrimp:

This can be started as the grits finish up. You may want to keep the grits in a warm oven if they finish first, as mine usually do.

Cook the bacon in a 12-inch skillet and remove bits from the pan when they are finished. You may pour off all but a couple tablespoons of bacon fat.

If you wish, you can add some neutral cooking oil to the bacon fat in the skillet, so you have a thin layer of cooking fat. Bring the fat in the skillet to a medium-high heat. Add the mushrooms and cook for 5 minutes or so. Stir in the shrimp and cook until the shrimp start to color. Quickly turn them over and add the scallions, bacon, and garlic. Stir in the lemon juice and some hot pepper sauce, if you wish. Top with a sprinkling of parsley or save it for garnishing each serving.

Place the grits on warm plates and top with the shrimp mixture and serve immediately.

Pumpkin Spice Waffles

Here's another baked item (but in a waffle iron) made with a vegetable and some whole grain flour. These make your kitchen smell delicious. 

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Pumpkin Spice Waffles

Adapted from: America's Test Kitchen

Yield: five to seven 7-inch Belgian waffles

ATK prefers store-bought oat flour with a very fine grind. They suggest if you don't have access to the flour, grind some old-fashioned oatmeal in a food processor into as fine a meal as you can get, about 2 minutes. They warn that it will be different, more dense. They also warn against using toasted oat flour in the recipe.

I made no adjustments for altitude.

2 1/2 c oat flour

1/2 c AP flour

1 teas ground cinnamon

1 teas baking powder

1/2 teas baking soda

3/4 teas salt

1/4 teas ground nutmeg

1/4 teas ground cardamom

1 (15-oz) can unsweetened pumpkin puree

1 1/4 c plain low-fat yogurt or Greek yogurt if that is all you have

2 large eggs

1/4 c oil (ATK recommends expeller-pressed canola oil)

1/4 c sugar

1 teas grated fresh ginger (if you like ginger, use more)

Heat your oven to 200F for keeping waffles warm after baking. start heating your waffle iron.

Place both flours, cinnamon, baking powder and soda, salt, nutmeg and cardamom in a large bowl and whisk together.

Measure yogurt in a large liquid measuring cup and add pumpkin, eggs, oil, sugar, and ginger and stir until combined. Pour into the flour mixture and whisk until smooth and well combined. If you use Greek yogurt, you'll need to add some milk or water until the texture is like cake batter or a thick pancake batter. 

When ready to bake, brush the iron with oil. Add a scant cup of batter and close the lid, cooking according to manufacturer's directions. Cook until waffles are deep golden brown and crisp. Serve immediately or keep warm in the oven on a cooling rack. 

Notes:

The original recipe found here instructs cooks to reduce the liquid in canned pumpkin by draining on paper towels. This worked well; in fact, too well. I had to add liquid and it was guess work, basing my guesses on what I thought waffle batter ought to look like. I added extra milk several times. The second time I made the waffles, I didn't drain the canned pumpkin and still had to add more liquid to attain the correct texture. 

You can substitute whole wheat flour for some of the oat flour, if needed. 

Add-ins are nice. I've used chopped fresh cranberries, blueberries, nuts, pepitas, and/or chocolate chips. I had to oil the griddle more often with some of the add-ins. 

Tomato Rice Soup with Caramelized Onions

I have a quite a collection of tomato soup recipes, considering how I detested it as a child. Of course, I was served only canned soup, so I don't blame my younger self. Here's the latest addition. The caramelized onions add texture and sweetness, while the rice makes it heartier than some.  

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Tomato Rice Soup with Caramelized Onions

Source: Milk Street

Serves 4-6

1 T olive oil

1 large yellow onion, halved and sliced thinly

1 teas white sugar

kosher salt and ground black pepper

1 teas dried thyme

1/2 c long-grain white rice, rinsed and drained (see note below if you prefer brown rice)

1 14-1/2 oz can whole peeled tomatoes, crushed by hand

1 quart chicken broth or vegetable broth

1/2 c parsley or basil leaves, chopped

optional basil pesto or grated Parmesan cheese, or both

Over medium flame, heat oil in a large saucepan or medium Dutch oven until it shimmers. Stir in the onion, sugar and half a teaspoon salt and pepper. Cook until the onion is well browned and quite soft, stirring occasionally. Place half of the cooked onion in a small bowl and set aside.

Add the thyme to the onion in the pan and cook for an additional 30 seconds. Stir in the rice, tomatoes and juices and broth. Turn heat to medium high and bring the soup to a simmer. Reduce the heat to medium and continue cooking, covered, until the rice is tender around 20 minutes. Stir from time to time. 

When the rice is cooked, take the soup off the heat and stir in the parsley. Taste it to check for seasoning and add more salt and pepper if necessary. Top each serving with some of the onion and drizzle with oil. Or add either of the optional garnishes.

Notes:

The magazine indicates you can use short grained rice if that's what you have although authors preferred long grain white. I made mine with brown rice and it needed twice the amount of cooking time. 

I think I'll caramelize 2 onions next time, particularly if I let them get quite brown. One isn't enough for all the servings of the soup and leftovers are easy to use.

Skillet Pumpkin Cornbread

Here's a good way to sneak in a bit of extra vegetables. Although the bread actually looks more orange than this photo, don't be surprised that the pumpkin doesn't make a marked change in flavor. I find this quite tasty but it doesn't have the same height as my usual cornbread. One benefit of the added pumpkin is that it keeps the bread moist for several days after baking.

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Skillet Pumpkin Cornbread

Source: NYTimes Cooking

Yields one 9" cornbread

1 c pumpkin canned pumpkin puree

1 c low-fat milk

2 T olive oil

1 T mild honey

2 eggs

1 1/2 c ground yellow cornmeal, ideally stone ground, but not necessarily

1/2 c AP flour

1 T baking powder

1/2 teas baking soda

3/4 teas salt

1 T unsalted butter

Preheat oven to 400F. Place inside a 9" cast iron skillet or a 2-qt baking pan or a 9" round cake pan.

Place the pumpkin puree, milk, olive oil, honey and eggs in a bowl or large liquid measuring cup and whisk until combined. 

Combine the cornmeal, flour, baking powder and soda and salt in a large bowl. Stir the wet ingredients into the dry and mix but don't overmix.

Remove the pan from the oven and drop the butter in. When it has melted, brush the sides with the melted butter and pour the excess into the batter. Mix it in quickly and scrape the batter into the hot pan. Return to the oven and bake for 30-40 minutes until a cake tester comes out clean. 

The original recipe instructs bakers to let the bread cool for 20 minutes. I've not been able to wait that long.

Portuguese-style Sweet Potato Buns

I don't quite know what to call these because they look a little like English muffins (but their inner texture is quite different); they feel like they would make a sturdy burger bun (but the color is unconventional); and they aren't really a dinner roll. Nomenclature aside, these colorful breads were the favorite part of one family meal over the Christmas holiday, especially with the chive butter spread, which I'll include.

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Portuguese-style Sweet Potato Buns

Source: Milk Street

Yield: 8 

If you've got a scale, using it will result in greater accuracy. 

12 ounces orange sweet potatoes, peeled and cut into 1 inch chunks

2/3 water

3 T salted butter, cut into 3 pieces

1 T honey

1 1/2 teas kosher salt

3 c bread flour (411 grams)

2 teas instant yeast

Cook the sweet potatoes, water, butter, honey, and salt in a small saucepan until the sweet potatoes do not resist when poked with a skewer. Pour all into the bowl of a stand mixer and allow to sit for at least 30 minutes to cool so the heat doesn't kill the yeast. When cool, use a paddle attachment to mix the potatoes until they are smooth. Or you can use a potato masher. 

Prepare a sheet pan by covering the surface with kitchen parchment.

Stir in the flour and yeast and replace the paddle with the dough hook. Run the mixer on low until the flour is mixed in. A dough should form in about 5 minutes. Increase the speed to medium high and run the mixer for another minute, for a total of 6-7 minutes.

Move the dough into a greased bowl with a cover to allow to rise until double (about an hour). I'm lazy about doing dishes and re-use my stand mixer bowl, after maneuvering the dough around in the bowl so I can mist the bottom of the bowl with vegetable oil spray.

When the dough has doubled, plop it out onto a very lightly floured counter and divide into 8 pieces of equal size. Tuck sides of each piece into the center and pinch, forming a small ball. Place one ball onto the counter where there is no flour and cupping your hand roll the ball until it is smooth. Place each ball onto the parchment, pinched side down, and press into a 4-inch disk, about a quarter inch thick. Cover and allow to rise for 30 minutes. 

At about the 15 minute point, start to preheat your oven to 350F (or sooner if your oven is slow to preheat). The oven rack should be in the middle. At about the 20-25 minute point, start to preheat a cast iron skillet, griddle, or a large non-stick skillet. It's ideal (but not imperative) to be able to cook 4 of these buns on the surface at the same time.  After the 30 minutes has passed, when your griddle is hot enough to sizzle drops of water, carefully place 4 buns on the surface, top-side down, and cook for 1-2 minutes until they are golden brown. Flip them over, using a wide spatula and cook for another 1-2 minutes until second side is browned. Place these par-cooked buns onto the sheet pan and repeat with the remaining four dough rounds. 

After all eight buns have been par-cooked, place the sheet pan into the preheated oven and bake until the rolls have reached an internal temperature of 200F or 12-14 minutes. Milk Street instructions indicate you should cook for the full 14 minutes if you don't have a thermometer. 

These can be served completely cooled and sliced in half, or somewhat warm from the oven. They are good sliced and toasted as well, especially after a day or two. They store well in the freezer, too. 

Note: The last time I made these, I didn't weigh the flour and I had to add 1/4 c extra water to get my dough to be the right texture. As the teachers of my Turkish cooking class taught me, roll doughs are best when they feel like your ear lobe when you pinch it. 

Garlic Chive Butter

Also from Milk Street. I think this is plenty for 8 buns so I half it. I've also melted the butter when I've been in a hurry, however, this does cause the liquid to separate from the solids, somewhat.

1 stick of butter

3 T finely chopped fresh chives (in a pinch I've used scallions as well as finely chopped light-green leek leaves)

1 small garlic clove, finely minced

1/4 teas freshly ground black pepper

Use a rubber spatula to stir the butter until it is no longer a stick but a creamy mass of smooth butter. Add the chives, garlic, and pepper and stir to combine.

Orange Cranberry Scones

 This flavor combination would fit well during the holidays, but because the cranberries are dried, you can enjoy these scones any time. 

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Orange Cranberry Scones

Slightly adapted from https://cooking.nytimes.com/recipes/1023483-cranberry-orange-scones
Yields 9 scones

1 medium orange
1/4 c granulated sugar
2 1/4 c flour
1 T baking powder
1/2 teas fine salt
1/2 c unsalted butter, cold
1 c dried cranberries, roughly chopped
1/2 c buttermilk, cold
1/2 c cream, cold

for the glaze: 
1 c powdered sugar
4-6 teas orange juice (fresh from the zested orange is nice)
pinch salt

Preheat oven to 400 degrees.

Zest the orange. In a large bowl, use your fingers to mix the zest and the 1/4 c sugar together. Add the remainder of the dry ingredients and combine with a whisk. 

Grate the cold butter using a box cheese grater, then stir into the flour. Stir in the cranberries. Make a well in the center, and pour in the buttermilk and cream. Gently stir with a fork until the mixture creates a shaggy dough. 

Place the dough on a lightly floured surface, and pat into a 1-inch thick rectangle. Fold the dough in half, then pat it into another rectangle. Repeat the fold one more time, then pat the dough into a 7-inch square about 1-inch thick. Cut the dough into 9 pieces. 

Transfer the dough to a baking sheet lined with parchment paper, then brush the tops of the scones with some additional cream and sprinkle with a bit more granulated sugar. Bake until golden brown, 18-22 minutes. 

Make the glaze by mixing the powdered sugar with 4 teas orange juice and a pinch of salt. Add more juice until the glaze is a thick but pourable consistency. Let the scones cool for about 15 minutes before drizzling the glaze on.  

Sloppy Joes

"Mom, these are so much better than the sloppy joes at school."

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Simple Sloppy Joes

Adapted from https://cooking.nytimes.com/recipes/4203-sloppy-joes
Serves 12, with small appetites; my family of 6 with big appetites might have some leftovers

2 8-oz cans tomato sauce
1 c ketchup
3 T Worcestershire sauce
2 teas prepared yellow mustard
1 teas dry mustard
2 teas molasses
2 garlic cloves, minced
2 lbs ground beef
1 small onion, finely chopped
hamburger buns

Prepare the sauce: Combine the tomato sauce, ketchup, Worcestershire, mustards, molasses, and garlic in a saucepan. Add salt and pepper to taste and simmer over low heat while the meat is cooking. 

Heat a large skillet over medium high heat. Add the ground beef and cook until no longer pink. Place a paper towel or two inside a colander; then pour the meat into the colander, letting the fat drain. 

Cook the onion in the same skillet until the onion is translucent, stirring often, about 5 minutes. Add the sauce and the meat, then heat for a few minutes, stirring occasionally. Taste the sauce and adjust salt and pepper if needed. 

Toast the buns under a broiler, then fill and enjoy! 

The filling freezes well, for a make-ahead meal.

 

Sunchoke and Sausage Soup

I adapted this recipe from one I found on multiple internet sites. I'm not sure who to credit. I saw one post that claimed the soup was an attempt to copy a dish served at Vermillion Restaurant in Old Town Alexandria, Virginia.

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Sunchoke and Sausage Soup

Serves 6

4 slices bacon, diced (it can be pork or turkey bacon)

1 pd sausage, turkey or Italian (if you have links, remove the sausage from the casings)

1 pd sunchokes (Jerusalem artichokes) peeled, halved and cut into 1/2-in slices

6 small white potatoes, peeled and halved 

3 stalks celery, diced

1/2 large onion

1 leek, white and light green parts, chopped

3 c fresh spinach or swiss chard, chopped

2 cloves garlic

1 quart chicken or vegetable stock

1/2 c chopped parsley

2 T chopped fresh basil

2 T chopped fresh oregano

1 pinch cayenne pepper

1/4-1/2 teas sweet paprika

salt and pepper to taste

1/4 c all-purpose flour

1 c water

Cook the bacon and sausage, onion, celery, leek in a large saucepan or Dutch oven until the bacon and sausage are browned and the onion and celery are softened. Add the sunchokes and potatoes and pour in the stock. Stir in the parsley, basil, oregano, cayenne, paprika, and salt and pepper. Bring to a simmer over medium-high heat, covered. Lower the heat to medium-low and cook slowly for 30 minutes.

Put the flour and the water in a small bowl or container and stir vigorously until no lumps remain. Pour into the soup and continue simmering, covered for 10 minutes. Stir in the spinach (or chard) and cook for an additional 10-15 minutes until the broth is thickened and the greens have wilted. 

Notes:

I harvest sunchokes when garden herbs have frozen. I have used dried oregano and basil as a substitute and it is still good. 

Consider brightening with lemon juice or a bit of wine vinegar.

Salmon with Rhubarb Sauce

This dish seems more spring like, but because you can buy frozen rhubarb, it can be served any time. 

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Salmon with Rhubarb Sauce

Source: Ellie Krieger

Serves 4

1 T olive oil
2 medium shallots, diced
1 1/2 inch piece ginger root, minced

8 oz rhubarb (red is the prettiest, but green tastes just as good), diced

1/4 c orange juice

1/2 c white wine

2-3 T honey

pinch of cayenne pepper

1/4 teas salt

1/8 teas freshly ground black pepper

4 6-oz salmon fillets, skinless if you prefer

1/3 c fresh basil leaves

Add shallots to heated olive oil in a 10-inch skillet or a medium saucepan. Cook until softened and add the ginger, cooking for about 30 seconds. Pour in the juice and wine; bring to a boil over high heat. Cook until the liquids have reduced by half and stir in the rhubarb. Reduce the heat to medium and simmer all until the sauce is thicker and the rhubarb has softened. Stir in the honey, cayenne and half of the salt. If the sauce is too thick, add a splash of water to loosen it a little.

In the meantime, heat up a skillet or a grill pan to cook the salmon. Heat to medium high and spray with cooking spray. Season the salmon with the remaining salt and pepper. Place the fillets in the skillet and cook for a total of 10 minutes per inch of thickness, flipping once, after the top has browned.

Cut the basil into ribbons and when the salmon is done, stir it into the sauce, except for a couple small portions for a garnish. Place about a quarter cup of sauce onto a serving plate and top with a salmon fillet and the garnishing basil.

Lemon Bread

I used to go to cookie exchanges when I lived in Marquette, Michigan, so long ago. I picked up this recipe one year and baked it many holiday seasons.

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Lemon Bread

For my high altitude (almost 5000 ft) I made the following adjustments:

have eggs at room temp

subtract 1 1/2 T sugar

add 1 T lemon juice with milk

use half buttermilk and milk

add 1 1/2 T flour

Yields one 8X4 loaf pan

1/2 c butter, softened

1 1/4 c sugar

2 eggs, beaten

1 T grated lemon peel

1/2 teas lemon extract

1/2 c milk

1 1/2 c flour

1 teas baking powder

1/4 teas salt

1/2 c chopped pecans or walnuts, toasted

Prepare loaf pan by greasing and flouring it well. 

Combine butter and sugar and mix well. Add eggs, lemon peel, extract, and milk. Add flour, baking powder and salt, stirring just until moistened. Fold in nuts. Pour into loaf pan  Bake at 350F for 50-60 minutes. Cool 10 minutes in pan and remove. Allow to cool on a rack. Serve with with Cherry Cheese Spread.

Cherry Cheese Spread

6 oz. cream cheese, softened

2 T chopped maraschino cherries

3-4 teas maraschino cherry juice.

Notes:

I used about a third wheat flour, in this instance kamut.

In the above photo, the cream cheese was mixed with frozen raspberries. I like it both ways, although the maraschino cherries make for a sweeter spread.