Yields two 8 inch cakes
2 cups (230g) fresh cranberries or frozen (thawed)
6 tablespoons (98g) light brown sugar
2 cup (260g) all-purpose flour
2/3 cup (135g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/3 cups (243g) full fat sour cream
1/2 cup (113g) unsalted butter, melted
1 teaspoon almond extract
8 oz. almond paste
4 tablespoons sliced almonds
1/2 cup confectioners’ sugar
2-2 1/2 teaspoons milk
1/2 teaspoon almond extract
Preheat oven to 350°F. Spray two 8 inch round cake pans with flour-based baking spray, or grease and flour.
Place the cranberries in a medium bowl and add brown sugar; toss to coat and set aside. Combine the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Whisk together until incorporated. In the bowl of an electric mixer, combine the egg, sour cream, melted butter, and almond extract. Beat until well blended. Add the flour mixture to the wet ingredients and mix together on low speed until just combined. Use a large spatula to scrape down the bowl and fold batter together to make sure no pockets of flour or wet ingredients remain.
Divide half of the batter between the two prepared pans. The batter will be thick and sticky, so coat a rubber spatula with cooking spray and use it to press the batter evenly into the pans (re-spray as needed). Top each pan of batter with 1/4 of the brown sugar-coated cranberries. Cut almond paste in half and crumble one half of the paste into each pan over the cranberries. Divide the remaining batter between the two pans. Spread evenly with a greased rubber spatula. Divide the remaining brown sugar-coated cranberries between the two pans; sprinkle with the sliced almonds.
Bake for 35-40 minutes, or until the cakes are golden brown on top and a toothpick tester inserted into the centers comes out with a few moist crumbs clinging to the skewer. Allow the cakes to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
For the icing, stir together the confectioners’ sugar, milk and almond extract in a medium bowl. Add additional milk if needed to thin. Drizzle the icing over the cooled cakes. Serve.
Refrigerate leftovers. Bring cake to room temperature or warm in the microwave or oven before serving.
1/2 cup mayonnaise
1 large egg
1 tablespoon Worcestershire sauce
1 tablespoon of dijon mustard
1 teaspoon Chesapeake Spices, Old Bay could be substituted
1 tablespoon of lemon Juice
1 tablespoon lemon zest
1 pound lump crabmeat, check for any shells without breaking up the lump meat
1 slice dried white bread broken into small pieces
1/4 cup vegetable oil
In a small bowl, whisk the mayonnaise with the egg, Worcestershire sauce, mustard and Chesapeake spices
Add lemon juice and zest. In a medium bowl light toss the crabmeat with the bread pieces. Gently, without damaging the lump crab meat, fold the mayonnaise mixture into the crabmeat. Cover and refrigerate for one hour or until mixture is firm.
Using a scoop or just your hands gently firm 4 1/2-cup crab cakes, approximately 11/2 inches thick. Heat oil in sauté pan, add crab cakes and cook over medium high heat, approximately 3 minutes per side.
- 1 1/2 pounds Yukon gold potatoes, peeled
- kosher salt to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large yellow onion, diced
- 1 teaspoon kosher salt, or more to taste
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 serrano pepper, minced
- 3 cloves garlic, finely chopped
- 1 1/2 teaspoons finely chopped fresh ginger
- 1 cup green peas
2 tablespoons chopped cilantro
1 lemon, juiced
For the Cilantro Lime Chutney:
2 small bunches fresh cilantro with stems
1/3 cup fresh mint leaves
1/4 cup sliced green onions
1 serrano pepper, sliced
1 limes, juiced, or more to taste
1/2 cup plain yogurt
salt to taste
6 flour tortillas, or as needed
1 tablespoon olive oil, or as needed
- Cut potatoes into 1/4-inch cubes. Transfer into a pot of cold water. Stir in salt and bring to a boil over high heat. Simmer over medium heat until cubes are tender but still hold their shape, about 15 minutes. Drain potatoes in a colander and set aside.
- Heat olive oil and butter in a skillet over medium heat. Add onion. Cook and stir until softened and translucent, about 5 minutes. Meanwhile, combine 1 teaspoon kosher salt, garam masala, cumin, coriander, turmeric, and cayenne in a small bowl for the spice mix.
- Add serrano pepper, garlic, ginger, and the spice mix to the onions. Cook and stir until mixture is well combined, about 2 minutes. Add peas; cook until heated through and slightly tender, about 3 minutes.
- Transfer mixture into a bowl with the potatoes. Add cilantro and lemon juice. Mix with a spatula until filling is well combined, with some potatoes partially mashed. Add more salt if needed.
- Combine cilantro, mint, green onions, serrano pepper, lime juice, and yogurt in a blender. Blend until smooth. Season with salt.
- Spread a few spoonfuls of the filling over one half of 1 tortilla. Fold in half. Repeat with remaining filling and tortillas.
- Heat oil in a skillet over medium heat. Cook each quesadilla until browned and crispy, 2 to 3 minutes per side. Transfer quesadilla onto your work surface and cut in thirds. Plate and serve at any temperature, alongside the chutney sauce.
2 1/2 c bread flour
1 c. rye flour
1 1/2 tsp salt
1/2 tsp yeast
14 oz cool water
1 tbsp olive oil
2 tbsp caraway seeds
1 tbsp sugar
mix, rise over night (8-24 hrs)
spray bread pan, mix dough and put in pan. allow to rise 30-60 min
preheat oven to 400, bake for 40 min, if using poor man’s method-bake 35 min with top on, remove top and bake for additional 3-15 min.
place salmon on al foil, sprinkle with olive oil salt and pepper. Turn oven on to 400, place salmon in cold oven. Check after 20 min it should be done.
3 1/2 cups all purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Whisk all ingredients together in a large bowl. Store in an airtight container until ready to use. To gift, you’ll need two pint jars with a screw-top lid. Place two cups of waffle mixture in each jar.
Yield: 4 Belgian waffles, or 6-8 standard waffles
2 cups waffle mix (above)
2 eggs, lightly beaten
2 tablespoons butter, melted
1 1/2 cups buttermilk
Place waffle mix in a large bowl. Stir in wet ingredients and mix until well incorporated. Pour batter into a heated and buttered waffle iron (capacities will vary). Cook for 5 minutes or until waffles are golden.
Notes: When I take this mix to-go, I include a vanilla bean in each jar of mix. Although it’s not necessary, I enjoy the extra layer of flavor. The bean can be split and scraped then added in with the wet ingredients.
Buttermilk substitute – 1 cup sour cream mixed with 1/2 cup whole milk.
3-4 carrots, peeled and thinly sliced
2 large potatoes, cubed
1 lg onion, diced
1/2 head cabbage thinly sliced
2 cloves garlic, minced
6 veggie stock
1 tbsp olive oil
14-16 oz tomatoes
salt and pepper
Sautee veggies in olive, add all ingredients to instant pot. Cook for 20 min, let sit for 5 min then release pressure.
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced carrots
- .5 cup diced celery
- 5 cloves garlic minced
- 16 ounces cans tomatoes
- 1 quart reduced-sodium vegetable broth
- 2 cups water
- 1.5 cups red lentils, rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups fresh baby spinach, coarsely chopped
- 1 tablespoon red wine vinegar
- Select Browning/Sauté and add the olive oil to the pressure cooking pot. When the oil is hot, add the onion, carrots, and celery. Saut. for about 5 minutes until tender.
- Add the garlic and cook for 1 minute more. Stir in the tomatoes, vegetable broth, water, lentils, cumin, thyme, salt, and pepper. Lock the lid in place. Select High Pressure and 10 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
- When the valve drops, carefully remove the lid. Transfer 2 cups soup to a large bowl. Use an immersion blender to purée the soup in the pot until smooth. (You can also use a standard blender). Stir in the reserved soup, spinach, and red wine vinegar.
- Select Simmer/Sauté and cook for just a few minutes until the spinach wilts. Season with salt and pepper, if needed. Ladle the soup into bowls and serve with a swirl of heavy cream.
1 cup dried farro
3 cups water or broth
Freshly ground black pepper
2 1/4 to 2 1/2 pound head of cauliflower, cut into small florets
2 tablespoons finely chopped fresh sage leaves
2 tablespoons capers (brine-packed), drained
2 large or 3 regular cloves garlic, minced
1/2 teaspoon finely grated lemon zest
Crushed red pepper flakes, to taste
2 cups (6 ounces) coarsely grated, lightly packed Italian Fontina (Val d’Aosta variety, if you can find it) (buy about 8 ounces with rind)
1/2 cup ricotta cheese
1/2 cup panko (plain Japanese-style breadcrumbs)
1/3 cup finely grated pecorino romano cheese
2 tablespoons finely chopped fresh parsley leaves
Cook farro: Rinse and drain farro. There are many, many ways to cook farro and any of them work here. You can follow the package directions on any farro you buy for best results.
On the stove: If you plan to cook this on the stove and want to save time, you can presoak the grains overnight in their 3 cups of liquid and they should then cook in only 10 minutes of simmering. Otherwise, simmer the farro in water or broth for about 30 minutes, until quite tender. Drain any excess liquid. Transfer farro to large bowl.
In a rice-cooker: I cook mine on the quick setting and have been very happy with the results. Drain any excess liquid once the farro is tender. Transfer farro to large bowl.
Meanwhile, parcook cauliflower:
In the oven: Heat oven to 425 degrees. Brush a large baking sheet with 2 tablespoons olive oil. Spread florets in one layer, drizzle with 1 more tablespoon olive oil and sprinkle with salt and freshly ground black pepper. Roast for 20 minutes until lightly browned and crisp-tender (they will finish baking with the farro). Reduce heat to 400 degrees.
One the stove: Heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add half the cauliflower and cook, tossing occasionally, until lightly browned and tender, about 6 to 7 minutes. Add to bowl with farro. Repeat with more olive oil and second half of cauliflower, then add to bowl. Heat oven to 400 degrees.
Assemble casserole: Add the sage, capers, garlic, lemon zest, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper to cauliflower and farro and stir to combine. Stir in fontina. Transfer half of the mixture to an oiled 10-inch ovenproof frying pan or equivalent baking dish. Dollop rounded tablespoons of ricotta all over. Sprinkle remaining cauliflower and farro over the ricotta, leaving the pockets of it undisturbed.
In a small dish, combine panko with pecorino, parlsey and 1 tablespoon olive oil until evenly mixed. Sprinkle over cauliflower and farro.
Bake casserole: For 20 minutes, until browned and crusty on top. Dig in.
Do ahead: Farro can be cooked up to 3 days in advance, kept in an airtight container in fridge. Cauliflower can be cooked 2 days in advance. Casserole can be assembled and baked a day later, easily, although the crumbs might lose their crisp from absorbing the moisture below if not added right before baking. Casserole keeps for several days in fridge and longer in freezer.