4 large baking potatoes, scrubbed clean and dried thoroughly
1 tbsp sunflower oil
4 tbsp vegan cream cheese
2 tsp English mustard
small bunch of chives, finely chopped
few drops of vegan Worcestershire sauce
generous pinch of sea salt and black pepper
Preheat the oven to 400°F
Pierce the potatoes with a fork a few times, then rub in the sunflower oil. Wrap each potato in foil, then bake in the oven for 1 ½ hours until softened.
Remove from the oven and carefully fold back the foil. Halve each potato and leave until cool enough to handle. Carefully scoop out the potato flesh from each half into a bowl, leaving about 1/4in remaining near the skin.
Mash the potato in the bowl, along with the vegan cream cheese and mustard. Stir in the chives, then load each potato skin with the filling. Place the filled halves in a roasting tin lined with baking parchment and return to the oven to bake for 20 minutes until golden on the top.
Remove from the oven and dash over the Worcestershire sauce. Season with sea salt and black pepper, garnish with a few extra chopped chives, and chive flowers when in season, if you like, and serve hot.
3 tablespoons unsalted butter, cut into cubes, plus more for the ramekin
3 tablespoons granulated sugar, plus more for the ramekin
1 large egg
1 large egg yolk
½ teaspoon vanilla extract
⅛ teaspoon kosher salt
2 tablespoons all-purpose flour
Confectioners’ sugar, to serve (optional)
Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.
In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.
In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.
²⁄3 cup plus ¼ cup crumbled Gorgonzola dolce cheese (or blue cheese of your choice)
²⁄3 cup sour cream
¹⁄3 cup chopped walnuts
1 egg white mixed with 1 tablespoon water
3 sprigs fresh thyme, plus more for garnish
Preheat the oven to 400° and place a rack in the center. Line a large baking sheet with parchment or a silicone mat and set aside.
Make the Extra-Flaky Pastry and chill for 1 hour. Remove it from the fridge about 15 minutes before using to let it soften slightly.
Meanwhile, set the sweet potatoes directly on the center rack and roast until they are softened but still firm in the center, 35 to 45 minutes. When they are cool enough to handle, peel and slice into ¼-inch-thick disks.
While the potatoes roast, prepare the onions: Set a large skillet over medium heat and add the oil. Add the onions, turn to coat in the oil, then cover the skillet and reduce the heat to medium low. Let the onions wilt for 10 minutes, stirring once. Remove the cover, add the vinegar, sugar, and salt, and stir. Continue cooking the onions, stirring occasionally, until they are caramelized, 20 to 25 minutes more. Set aside.
In a small bowl, mash ²⁄3 cup Gorgonzola into the sour cream until mostly smooth. Set aside.
Shape the disk of slightly softened dough into a rough rectangle shape. On a well-floured work surface, roll the dough into a larger rectangle about 8 inches wide and 14 inches long. Roll the dough up around the pin and then unfurl it on the lined baking sheet. Spread the Gorgonzola mixture over the bottom of the crust, leaving a 2-inch border on all sides. Top with the onions. Lay the potato slices over the onions in three overlapping vertical rows. Sprinkle the walnuts over all. Fold the sides of the crust up over the filling, preserving the rectangle shape. Brush the edges with the egg white mixture. Strip the leaves from three thyme sprigs and sprinkle over the entire tart. Transfer to the oven and bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Let cool for 20 minutes, then sprinkle with the remaining Gorgonzola and garnish with some thyme sprigs. Serve warm or at room temperature.
Peel and grate potatoes and squeeze out excess moisture with your hands then squeeze dry with 2 paper towels. Transfer dried potatoes to mixing bowl and add 1 egg, 1 tsp salt and 1/4 tsp black pepper. Quickly stir together until well combined then press into the buttered pie dish, molding the potatoes evenly over the bottom and all the way up the sides of the dish. Bake right away uncovered at 425˚F for 30 min. Remove from oven and decrease temperature to 350˚F.
Meanwhile in a large skillet over medium/high heat, add Smithfield Fresh Breakfast Sausage and sauté just until cooked through (5 mins). Add diced onion and sauté 5 min or until golden and sausage is starting to brown. Remove from heat and let cool while making egg mixture.
In a large mixing bowl, combine 5 eggs, 1 1/2 cups half and half, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 2 tsp TABASCO® Sauce** then whisk together until combined. Stir in 1 cup cheese, 2 Tbsp parsley, 1 Tbsp dill and the cooked sausage mixture. Pour mixture over prepared potato crust.
Arrange sliced asparagus pieces over the top and bake uncovered at 350˚F for 55 to 60 minutes or until the center is set and no longer wobbles when you give the pan a jolt.
1 ½ pounds mixed mushrooms, such as maitake, oyster, cremini or shiitake, torn into bite-size pieces
1 to 2 fresh red or green chiles, such as Fresno, thinly sliced (or 3/4 teaspoon red-pepper flakes)
½ cup low-sodium soy sauce, plus more to taste
¼ cup unseasoned rice wine vinegar, plus more to taste
8 to 10 ounces noodles, such as udon, soba, rice or spaghetti
2 cups herbs (tender leaves and stems), such as cilantro, mint, chives, parsley or a mix, for serving
Sesame seeds, sesame oil or both, for serving (optional)
Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like.
Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.
In a large mixing bowl, use a hand mixer to cream together butter, egg, sugar, vanilla and milk. In a separate bowl, combine flour, salt, and baking powder. Spoon dry ingredients into wet and mix until dry ingredients are moistened.
Spray a cheesecake pan (a round pan with removable sides – a 13×9″ cake pan will work as well) lightly with baking spray. Spoon batter into pan and cover the top of the cake evenly with raspberries.
Bake for 35-45 minutes (somewhat dependent on pan), or until a toothpick inserted into the center comes out clean.
While cake is baking, whisk together the glaze ingredients.
When cake is removed from oven, gently brush the warm cake with glaze (I removed the sides of my cheesecake pan to brush the sides of the cake as well). Allow to set for 10 minutes and serve!
dmv note: I baked in 9″ cheese cake pan and it really never got done (oven problem as well) next time use 9 x 13 pan.