winter veggie torte from gardenandtable.net

I started with very thinly sliced sweet potato, then each layer a different veg, sprinkling grated cheese in between and ending with the sweet potato on top.

I used a 6 inch springform pan that was deep and allowed me to have many layers, just remember to press down in between, place the pan on a baking sheet so you won’t have drips in your oven when cooking and cover the top with foil. Roast at 425 for 20 minutes, then take the foil off and roast another 15 minutes until the top is golden. Let it rest for 30 minutes before you slice it into wedges.

butternut squash salad with farro and pepitas from smitten kitchen.com

1 medium butternut squash (about 2 pounds)
5 to 6 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
1 cup semi-pearled farro (see Note up top)
1/3 cup toasted pepitas (I used, and love, the salted ones)
3 ounces ricotta salata or another salty cheese, crumbled or coarsely grated (about 3/4 cup)(omit to make vegan)
1 tablespoon sherry vinegar
1 tablespoon water
1/2 teaspoon table salt
1/2 teaspoon granulated sugar
1/2 small red onion, finely chopped

 

Preheat oven to 375 degrees F.

Peel squash, then halve lengthwise and scoop out seeds. Cut squash into approximately 3/4-inch chunks. Coat one large or two small baking sheets with 2 tablespoons oil total. Spread squash out in single layer on sheet. Sprinkle with salt and freshly ground black pepper. Roast until pieces are tender, about 30 to 40 minutes, turning them over halfway through the cooking time. Set aside to cool slightly.

While squash is roasting, cook farro in a large pot of simmering salted water until the grains are tender but chewy, about 30 minutes. (Since there are so many varieties of farro, however, if your package suggests otherwise, it’s best to defer to its cooking suggestion.) Drain and cool slightly.

While squash is roasting and farro is simmering, in a small bowl, whisk together sherry vinegar, water, 1/2 teaspoon table salt and granulated sugar until sugar and salt dissolve. Stir in onion; it will barely be covered by vinegar mixture but don’t worry. Cover and set in fridge until needed; 30 minutes is ideal but less time will still make a lovely, lightly pickled onion.

In a large bowl, mix together butternut squash, farro, red onion and its vinegar brine, the crumbled cheese and pepitas. Toss with 3 tablespoons of the remaining olive oil, use the 4th one only if needed. Taste and adjust seasonings. Eat now or later. Salad keeps in the fridge for up to a week.

Crazy carrot cake


1 1/2 Cups flour + 3 Tablespoons
1 Cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 Cup finely grated peeled carrots
1/2 Cup chopped walnuts
1/2 Cup golden raisins
1 teaspoon white vinegar or apple cider vinegar
1 teaspoon pure vanilla extract
5 Tablespoons Canola oil
1 Cup water

Preheat oven to 350 degrees F. and grease an 8″ baking pan with non-stick cooking spray.

In a large mixing bowl, mix the first 8 dry ingredients and blend well. Next, add carrots, walnuts and golden raisins – blend well. Last, add the wet ingredients – vinegar, vanilla and oil, then pour the water over top – mix well. Pour in greased baking dish.

Bake on middle rack of oven for *35 to 45 minutes. Check with toothpick to make sure it comes out clean, remove when ready. Allow to cool and top with your favorite vanilla or cream cheese frosting. Enjoy!

Links to Frosting Recipes
Basic Cream Cheese Frosting recipe from AllRecipes.com
Head here for a VEGAN CREAM CHEESE FROSTING from the Minimalist Baker

Note: *Oven baking times may vary, be sure to check your cake to make sure you do not over bake.

Soy-Maple Salmon from food network.com

Mix the soy sauce, maple syrup, orange juice, 2 garlic cloves and 2 tablespoons water in a large bowl; add the salmon and turn to coat. Cover and refrigerate 20 minutes.

Coat a rimmed baking sheet with cooking spray. Drain the fish, season with salt and pepper and place on the prepared baking sheet. Bake until slightly golden around the edges, 8 to 10 minutes.

Lemon-Spice Visiting Cake from Dorie Greenspan

  • Butter and flour for the pan
  • 1 ½ cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ½ teaspoon fine sea salt
  • 1 ¼ cups sugar
  • 1 large (or 2 small) lemons
  • 4 large eggs, at room temperature
  • ½ cup heavy cream, at room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 5 ½ tablespoons unsalted butter, melted and cooled
  • cup marmalade (for optional glaze)
  • ½ teaspoon water (for optional glaze)
  1. Center a rack in the oven, and preheat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers’ spray isn’t as good as butter and flour.) Place on a baking sheet.
  2. Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.
  3. Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan.
  4. Bake for 70 to 75 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature.
  5. For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky.
  6. When the cake is completely cool, wrap in plastic to store. If it’s glazed, wrap loosely on top.

salmon dmv

orange juice 2-3 tbsp
soy sauce  1-2 tbsp
maple syrup 1 tbsp
ginger/garlic paste  1 tsp
mix & marinate salmon for 10-15 min

Sear skin side for 1-2 min, flip, salt and pepper fish then add marinade. Cook for 3-4 min.  Remove fish to broiler pan.
reduce marinade by half add 1 tbsp butter or margarine and a splash white wine

finish fish — baste with marinade then broil or toast (toaster oven setting)  4-5 min. serve with sauce

Mushroom Lasagna with Pancetta and Sage

Why this recipe works:
To make a mushroom lasagna recipe with no-boil noodles and widely available mushrooms, we found that roasted portobellos gave the dish concentrated mushroom flavor. A very loose béchamel sauce had enough liquid to properly hydrate the noodles.

If Italian fontina is not available, use whole milk mozzarella rather than a
rubbery Danish, Swedish, or American fontina. We like the mushroom sauce made with whole milk, but both skim and low-fat milk are acceptable.

*  1/2 ounce  dried porcini mushrooms , rinsed well
*  1 cup  water
*  2 pounds  portobello mushroom caps (about 10 medium), cleaned and cut into
2- to 3-inch by 1/4-inch slices
*  4 tablespoons  olive oil
*  8 ounces  pancetta , cut into 1/4-inch pieces (omit)
*  2  large red onions , chopped medium (about 4 cups)
*  8 oz button mushrooms, cleaned, stems trimmed, & broken into rough
pieces
*  4 med cloves  garlic, minced or pressed through garlic press (about 1
tablespoon plus 1 teaspoon)
*  1/2 cup  dry vermouth
*  3 tablespoons  unsalted butter, plus additional for greasing pan
*  3 tablespoons  unbleached all-purpose flour
*  3 1/2 cups  milk
*  1/4 teaspoon  nutmeg
*  1/4 cup minced fresh parsley leaves
*  1 tablespoon  minced fresh sage leaves
*  8 oz  Italian fontina cheese, rind removed and shredded (about 2 1/4
cups)
*  1 1/2ounces  grated Parmesan cheese  (about 3/4 cup)
*  12  no-boil lasagna noodles
*  2 tablespoons  minced fresh basil leaves
*  1/2 teaspoon  grated lemon zest from 1 lemon

1.  Cover porcinis with water in small microwave-safe bowl; cover with
plastic wrap, cut several steam vents in plastic with paring knife, and
microwave on high power for 30 seconds. Let stand until mushrooms soften,
about 5 minutes. Lift mushrooms from liquid with fork and roughly chop (you
should have about 3 tablespoons). Strain liquid through fine-mesh strainer
lined with paper towel into medium bowl. Set mushrooms and liquid aside.

2. Adjust oven rack to middle position and heat oven to 425 degrees. Spread
portobello mushrooms in even layer on rimmed baking sheet and drizzle with 2
tablespoons oil, tossing to coat mushrooms evenly; sprinkle with 1/2
teaspoon salt and 1/2 teaspoon pepper and toss again. Roast mushrooms until
shriveled and all liquid released from mushrooms has evaporated, about 30
minutes, stirring halfway through cooking time. Set mushrooms aside to cool.

3. While portobellos roast, heat 1 tablespoon oil and pancetta in 12-inch
nonstick skillet over medium-high heat. Cook until pancetta is browned and
crisp, about 10 minutes. Using slotted spoon, transfer pancetta to large
bowl; pour off all but 1 tablespoon fat. Add onions, 1/4 teaspoon salt, and
1/4 teaspoon pepper and cook, stirring occasionally, until onions are
browned around edges, about 10 minutes. Transfer onions to large bowl with
pancetta and set aside.

4. Meanwhile, process button mushrooms in food processor until uniformly
coarsely chopped, about six 1-second pulses, stopping to scrape down bowl as
needed. Heat remaining 1 tablespoon oil in now-empty skillet over
medium-high heat until shimmering. Add chopped button mushrooms and cook,
stirring occasionally, until browned and all moisture has evaporated, 6 to 8
minutes.

5. Reduce heat to medium and stir in porcini mushrooms, 1 tablespoon
garlic, 1 teaspoon salt, and 1 teaspoon pepper. Cook, stirring frequently,
until garlic is fragrant, about 1 minute. Add vermouth and cook, stirring
occasionally, until liquid has evaporated, 2 to 3 minutes.

6. Add butter and cook until melted. Add flour and cook, stirring
constantly, about 1 minute. Slowly add reserved porcini soaking liquid,
scraping pan bottom to loosen browned bits. Add milk and nutmeg. Increase
heat to medium-high and bring mixture to boil. Reduce heat to medium-low and
simmer until sauce has thickened and reached consistency of heavy cream, 10
to 15 minutes (you should have about 4 cups). Remove from heat and stir in 2
tablespoons parsley and sage.

7. Combine fontina and Parmesan in medium bowl. Toss cooled portobello
mushrooms with onions in large bowl. Place noodles in 13 by 9-inch ovensafe
baking dish and cover with hot tap water; let soak 5 minutes, agitating
noodles occasionally to prevent sticking. Remove noodles from water and
place in single layer on kitchen towel. Wipe baking dish dry and coat with
butter.

8. Using rubber spatula, evenly distribute 1 cup mushroom sauce in bottom
of baking dish; position 3 noodles on top of sauce. Spread 3/4 cup sauce
evenly over noodles followed by 2 cups mushroom-onion mixture and 3/4 cup
cheese. Repeat layering of noodles, sauce, mushroom-onion mixture, and
cheese two more times. Place 3 remaining noodles on top of last layer of
cheese. Spread remaining sauce over noodles and sprinkle with remaining
cheese. Lightly spray large sheet of foil with nonstick cooking spray and
cover lasagna. Bake until bubbling, about 20 minutes.

9. While lasagna is baking, combine remaining 2 tablespoons parsley and 1
teaspoon garlic with basil and lemon zest in small bowl. Increase oven
temperature to 500 degrees, remove foil from lasagna, and continue to bake
until cheese on top becomes spotty brown, 6 to 8 minutes. Remove lasagna
from oven and sprinkle evenly with herb mixture. Cool 15 minutes, then cut
into pieces and serve.

Serves 10 to 12.   Cooks Illustrated, Published September 1, 2006.

Summer Tomato Pudding from Lynne Rossetto Kasper

Tomato Sauce
Good-tasting extra-virgin olive oil
1/2 medium to large onion, cut into 1/4-inch dice
Salt and black pepper to taste
generous pinch hot red pepper flakes
2 large garlic cloves, minced
3 tightly packed tablespoons fresh basil, torn
1-3/4 to 2 pounds good-tasting tomatoes, cored and coarsely chopped (do not seed or peel), or 1 28-ounce can whole tomatoes with liquid
Olive oil for the baking dish
7- to 8-inch piece of baguette, a couple of days old if possible, cut into 1-inch thick rounds

Custard
5 large eggs, beaten
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 to 1/4 teaspoon freshly grated nutmeg, or to taste
1 cup half and half, or heavy cream
1 cup whole or skim milk
1/3 cup freshly grated Parmigiano-Reggiano cheese

Flavorings
1/3 cup crumbled feta cheese
4 ounces firm, fresh, whole milk sheep or cow cheese, or cream cheese, thinly sliced
10 fresh basil leaves, torn
1/4 cup pitted Niçoise or oil-cured Moroccan olives
1 good-tasting medium tomato, sliced into 1/2-inch rounds, or 1 cup halved, flavorful grape tomatoes

1. Make the tomato sauce: Lightly film a 4-quart saucepan with the olive oil. Heat over medium-high. Add the onion with some salt, black pepper, and red pepper flakes and cook until golden. Stir in the garlic and basil, and cook 30 seconds. Stir in the tomatoes, breaking them up as they go into the pan. Bring the sauce to a lively bubble and cook, uncovered, 10 to 15 minutes or until thick. Stir often with a flat wood spatula to keep from sticking. Taste for seasoning. Cover and set aside 15 to 20 minutes to mellow or refrigerate up to 24 hours.

2. Assemble the pudding: While the sauce cooks, oil an 8-inch square glass baking dish. Preheat the oven to 325ºF. Cover the bottom of the dish completely with the bread slices.

3. Make the custard: In a large bowl, whisk together in a large bowl the eggs, salt, pepper, nutmeg, half-and-half, milk, and Parmigiano cheese. Pour half the custard over the bread and let it soak in for 10 minutes. Sprinkle with 3 tablespoons of the feta cheese, and half the slices of the fresh cheese. Tuck in half the basil leaves.

4. Cover everything with the tomato sauce. Pour in the rest of the custard, scatter the olives over the custard, push the sliced tomatoes and rest of the basil leaves into the custard, cover with the rest of the fresh cheese and sprinkle with the remaining feta.

5. Cover with foil and bake 45 minutes, then raise the heat to 375ºF. and bake 25 to 30 minutes. Finally, uncover and bake another 20 minutes, or until the thermometer inserted near the center of the pudding reads 200ºF. to 210ºF.  Let the pudding rest at room temperature 15 minutes. Serve it hot or just warm.

Makes an 8-inch-square baking dish of pudding and doubles easily. Tomato sauce and custard could be done a day ahead and refrigerated.

between 200ºF. and 210ºF. and then give it at least a 15-minute rest before serving.

 

Hard Boiled Eggs instant pot from thisolegal.com


12 large Eggs
Steamer Basket
1 cup Fresh Water

Place one cup of water into the Pressure Cooker cooking pot.
Place basket of eggs into Pressure Cooker cooking pot.
Lock on lid and close Pressure Valve.
Cook at High Pressure for 2 minutes.
“When Beep sounds, allow a Natural Pressure Release.
15 minutes is good.  If you plan to be away longer, drop the cook time to 1 minute.
Peel eggs now or place in the refrigerator for later use.

Instant Pot Risotto with Lemon, Peas, & Parmesan from kelseynixon.com

  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 1/2 cups Arborio rice
  • 4 cups veggie stock
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup dry white wine (optional)
  • 3/4 cup petite peas, frozen
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Zest and juice from 1 lemon
  • Fresh parsley or micro greens, for serving

Using the saute setting on your Instant Pot, heat 1 tablespoon of the olive oil, add the garlic to the pressure cooker and cook until fragrant, about 1 minute. Add the rice and salt and saute until toasted, 3 minutes. If using, pour in the wine and let it simmer until it has evaporated. Add the broth and stir to combine. Cover with the lid and cook on HIGH pressure for 6 minutes.

Release the pressure manually and stir in the peas, Parmesan, and lemon. Keep stirring until the risotto is creamy. Season to taste with salt and cracked black pepper. Just before serving, garnish with the remaining parmesan and greens.