Kentucky Beer Cheese, Chef John

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16 ounces of sharp cheddar cheese
2 cloves garlic, minced fine
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne powder
1/4 teaspoon salt
1/4 teaspoon Tabasco sauce
1/4 teaspoon Worcestershire sauce
1 cup flat beer

Grate cheese into food processor bowl, add all ingredients and process until smooth (may take a few min).

Latest iteration (7/16)
8 oz sharp cheddar cheese
8 oz extra sharp cheddar cheese
2 cloves garlic
1 tsp dry mustard
1/2 tsp black pepper
1/4 tsp cayenne
1 tsp crystal hot sauce
2 tsp worcestrshire sauce
1 c beer

Yield: 3 cups

kale quinoa patties recipe

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2 ½ c cooked quinoa, cooled
4 c kale, cleaned, deveined, chopped small
3 large eggs, beaten
1 tsp sea salt
½ yellow onion, diced small
½ c chives, chopped
½ c Parmesan, grated
2 cloves garlic, minced
½ c bread crumbs (use gluten free breadcrumbs to make this dish gluten free)
2 tbsp extra virgin olive oil plus more for frying
let’s do it

combine quinoa, eggs, Parmesan, chives and salt in medium mixing bowl
heat 2 tbsp olive oil in skillet on medium heat sweat onions and garlic, approximately 3 minutes
add kale to skillet cook until kale is bright green and soft
add kale mixture to quinoa
add breadcrumbs and stir to combine ingredients
place clean skillet on medium heat
add enough oil to coat bottom of pan
form patties using ½ c of quinoa mixture
place patties in skillet being careful not to splash hot oil
do not overcrowd the pan
fry until golden brown on each side, approximately 5 minutes per side
remove patties, drain on paper towel, and serve

Skillet Pizza by carla

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2 pounds Hot Italian Sausage; casing removed – use veggie sausage
2 pounds Pizza Dough
1 quart Basic Tomato Sauce Fresh Basil; to garnish

Sweet & Spicy Peppers:
3 Bell Peppers; red & yellow; thinly sliced
1 Fresno Chili (thinly sliced)
1/4 cup Balsamic Vinegar
1 1/2 teaspoons Dried Marjoram
Salt Freshly Cracked
Black Pepper

Cheese Blend:
1 pound Fresh Ricotta
1 1/2 pounds Fresh Mozzarella; grated
1 cup freshly Grated Parmesan
Freshly Cracked Black Pepper

Crispy Shallot: 1 cup Flour
1 teaspoon Paprika
1 teaspoon Freshly Cracked Black Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Salt; plus more as needed
5 Shallots; thinly sliced into rings Vegetable Oil; for frying

Preheat oven to 400º F.

Lightly grease a 10-12 inch cast iron pan with olive oil and place in oven to preheat.

In a large skillet or cast iron pan, brown the sausage until crispy, about 15 minutes. Remove from heat and allow to cool slightly.

Roll out dough to 18 inches in diameter. Place into the preheated cast iron pan allowing the edges to fall over the sides. Add a few ladles of sauce and cover the bottom of the dough.

Add a layer of Cheese, Peppers, Sausage, Sauce and then more Cheese. Crimp the edges of the dough around the edges of the pan. Bake for 40-45 minutes or until Cheese is bubbly and dough is cooked and golden.

Butternut Squash Stew With Pomegranate Salsa by the weekend vegetarian

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FOR THE STEW
1 tablespoon extra-virgin olive oil
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1 large onion, chopped
1-inch piece peeled ginger root, grated
3 cloves garlic, finely chopped
1 serrano chili pepper, seeded and chopped
28 ounces canned diced tomatoes, preferably low-sodium or no-salt-added, plus their juices
1 large carrot, scrubbed well and cut into 1/2-inch pieces
1 medium (about 1 1/2 pounds) butternut squash, peeled, seeded and cut into 1/2-inch pieces
Water (optional)
4 to 5 ounces baby spinach leaves, chopped (4 cups loosely packed)
15 ounces canned chickpeas, preferably no-salt-added, rinsed and drained
1/4 cup packed cilantro leaves, chopped
1 teaspoon Tabasco, harissa or other hot sauce of your choice
Kosher salt
Freshly ground black pepper

FOR THE SALSA
1 cup pomegranate seeds
2 scallions, trimmed and finely chopped
2 tablespoons fresh lime juice
12 mint leaves, finely chopped
1 tablespoon extra-virgin olive oil

For the stew: Pour the oil into a large saucepan over medium heat. Once the oil shimmers, stir in the coriander, cinnamon, turmeric, cardamom and cloves; sizzle them for a few seconds, then add the onion, stirring to coat. Cook until translucent, 3 to 4 minutes, then add the ginger, garlic and serrano pepper. Reduce the heat to medium-low and cook until soft, 10 minutes.

Add the tomatoes and their juices, the carrot, squash and enough water, if needed, to barely cover the vegetables. Cook, stirring occasionally, until the vegetables are tender, 30 to 40 minutes. Stir in the spinach, chickpeas, cilantro and hot sauce; season lightly to taste with salt and black pepper. Cook for just a few minutes, to wilt the spinach and heat the chickpeas through. Remove from the heat; cover to keep warm.

Meanwhile, make the salsa: Stir together the pomegranate seeds, scallions, lime juice, mint and oil in a small bowl.

Serve the stew warm, with the salsa on top or served on the side. 6-8 servings; makes 8 cups

Mushroom Soup with Marsala, RR

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1/2 ounce (about 1/2 cup) dried porcini mushrooms
4 cups chicken or vegetable stock
1/3 cup EVOO – Extra Virgin Olive Oil, plus more for frying bread, divided
1 pound cremini (baby Portobello) mushrooms, thinly sliced
4 shallots, chopped
4 cloves garlic, chopped
1 bay leaf
2 tablespoons fresh thyme, chopped
Salt and pepper
1 cup marsala
Good quality white, peasant or Italian bread, sliced
1/2 cup flat-leaf parsley, finely chopped
Juice of 1/2 lemon
Grated Parmigiano-Reggiano, for serving

In a medium pot, simmer the porcini mushrooms in the stock to soften, about 10 minutes.

In a soup pot, heat 1/4 cup EVOO over medium-high heat. When the oil begins to ripple, add the mushrooms and cook until lightly browned and tender, 12-15 minutes. Add the shallots, garlic, bay leaf and thyme; season with salt and pepper. Stir until the shallots soften, 2-3 minutes. Add the marsala, scraping the bottom of the pan. Cook until reduced by half.

Remove the porcini mushrooms from the stock, chop, then add to the pot. Pour the porcini stock into the soup pot, being careful not to add the last few spoonfuls where grit may have settled. Add 2 cups water to the pot and simmer until flavors combine, about 10 minutes. Season to taste.

In a skillet, heat a thin layer of EVOO over medium heat. Add the bread and cook until light golden and crisp.
Before serving, stir the parsley and lemon juice into the soup. Place a piece of fried bread in each soup bowl, sprinkle with a little cheese and top with soup.

Chocolate Fudge Oatmeal, Carla

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1 1/4 cups Almond Milk
1/2 cup Old Fashioned Rolled Oats
2 tablespoons Cocoa Powder
2 tablespoons Brown Sugar1 teaspoon Cinnamon
1/4 teaspoon Salt

In a pot over high heat, bring the almond milk to a boil, and then whisk in the oats. Reduce to a simmer.10 Almonds (chopped)

Stir in the cocoa powder, brown sugar, cinnamon, and salt until incorporated. Simmer until oatmeal has thickened to desired consistency. Adjust seasoning to taste, and serve garnished with chopped almonds.

Oats go in while the almond milk is whole so the flavor blooms.

Lentils and Mozzarella

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6 tablespoons extra-virgin olive oil
1 clove garlic, finely chopped
1 rib celery, finely chopped
1 medium carrot, scrubbed well then finely chopped
1 cup dried French du Puy lentils, rinsed
Fine sea salt
1/2 teaspoon Dijon-style mustard
1 tablespoon red wine vinegar or apple cider vinegar
1/4 cup fresh dill, chives, basil or mint, or a combination, finely chopped
Freshly ground black pepper
8 ounces fresh mozzarella, sliced or torn into bite-size pieces
Coarse sea salt, for sprinkling
2 tablespoons slivered almonds (see NOTE; may substitute pine nuts)

Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Once the oil shimmers, add the garlic, celery and carrot; cook, stirring occasionally, until fragrant, about 6 minutes. Add the lentils, 1/2 teaspoon of fine sea salt and just enough water to cover. Increase the heat to bring the water to a boil, then reduce the heat so it is barely bubbling around the edges; cook until the lentils are just soft, 30 to 35 minutes. Drain the lentils.

While the lentils are cooking, combine the mustard, vinegar, herbs, 1/4 teaspoon of fine sea salt, and pepper to taste in the bowl of a food processor or blender, or in a small mixing bowl. Drizzle in the remaining 1/4 cup of oil, pulsing or whisking by hand to form a vinaigrette. Taste, and add fine sea salt as needed.

Spoon the warm lentils onto plates. Top with the mozzarella, and sprinkle the cheese with coarse sea salt. Scatter the almonds over the mozzarella and lentils, and drizzle with the vinaigrette. Serve warm or at room temperature.

NOTE: Toast the almonds in a small, dry skillet over medium-low heat until golden brown and fragrant, shaking the pan to keep the nuts from scorching. Cool completely before using.

4 servings

Golden Lentils With Soft, Sweet Onions

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TESTED SIZE: 8-10 servings; makes 5 cups

INGREDIENTS

1 1/2 tablespoons olive oil
2 medium onions, finely chopped
1/2 teaspoon sea salt, or more to taste
2 tablespoons balsamic vinegar, or more to taste
2 cups dried red lentils, rinsed
5 cups water
Freshly ground black pepper
Ground cayenne pepper
DIRECTIONS

Pour the oil into a large skillet over medium heat. Once the oil shimmers, add the onions, stirring to coat; cook until the onions wilt, about 1 minute. Reduce the heat to medium-low; cook, stirring often, for 20 minutes. Add the 1/2 teaspoon salt and cook, stirring occasionally, until the onions are super soft and very sweet, 10 to 20 minutes or longer, if needed. Stir in the 2 tablespoons of vinegar during the last 2 to 3 minutes.

Meanwhile, combine the lentils and water in a large saucepan over high heat. Bring to a boil, then reduce the heat to medium or medium-low until barely bubbling around the edges (use a heat diffuser, if you have one, underneath). Partially cover and cook gently until the lentils are perfectly soft, about 40 minutes. The mash will be supple at this stage. If you’d like it stiffer, simmer uncovered for a little longer.

Add the lentils to the onions, stirring to thoroughly blend; taste, and add salt and/or vinegar as needed. Season to taste with black pepper and cayenne pepper.

Serve hot, warm or at room temperature.

Beluga Lentil ‘Caviar’ With Potato Blini

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TESTED SIZE: 6-8 servings; makes 24 to 30 blini

INGREDIENTS

FOR THE CAVIAR
1/2 cup dried black beluga lentils, rinsed
2 cups water
2 pieces kombu (dried seaweed, about 2 inches by 2 inches)
1 tablespoon sea salt
1 1/2 tablespoons highest-quality extra-virgin olive oil
FOR THE BLINI
8 ounces Yukon Gold potatoes, peeled then coarsely chopped
1 teaspoon water
1 tablespoon unsalted butter
1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon sugar
1 large egg
1 cup whole or low-fat buttermilk
Canola or other vegetable oil, for frying
FOR ASSEMBLY
1/2 cup creme fraiche (may substitute low-fat sour cream or Greek-style yogurt)
Coarse sea salt (optional)
1/4 cup chopped fresh dill
DIRECTIONS

For the “caviar”: Rinse the lentils. Combine them with the water, kombu and salt in a small pot over medium-high heat. Bring to a boil, then reduce the heat so the mixture is barely bubbling around the edges; cover and cook until the lentils are just tender, 20 to 25 minutes. Allow the lentils to cool in the liquid.

Discard the kombu, then drain the lentils and stir in the olive oil.

For the blini: Combine the potato, water and butter in a microwave-safe dish; cover and microwave on HIGH for 6 minutes, until the potato is tender. Cool.

Combine the flour, baking powder, salt and sugar in a large mixing bowl. Whisk together the egg and buttermilk in a small bowl.

Run the cooled potato mixture through a ricer into the bowl with the flour mixture. (If you don’t have a ricer, mash very thoroughly with a potato masher or fork.) Whisk the buttermilk mixture into the flour-potato mixture.

Pour 1 tablespoon of canola or vegetable oil into a large skillet over medium heat. Once it shimmers, add batter 1 tablespoon at a time to form small pancakes. (You’ll be able to fit about 5 blini at a time in a 12-inch skillet.) Cook until bubbles form all over the blinis’ surface and the blini are deeply browned on one side, 2 to 3 minutes; carefully flip and cook on the second side, then transfer to a plate. Working in batches, cook the remaining blini, adding oil to the pan between batches if it looks dry.

To assemble, top each blini with crème fraîche and a teaspoon of beluga lentils. Sprinkle with coarse sea salt, if desired, and garnish with fresh dill.

Tacos With Spicy, Smoky Lentils

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TESTED SIZE: 4 servings

INGREDIENTS

2 tablespoons olive oil
1 small white onion, diced
1 teaspoon ground cumin
1/2 teaspoon sea salt
1 teaspoon Spanish smoked paprika (pimenton)
1/2 teaspoon ancho chili powder
1/2 teaspoon chipotle chili powder
1 tablespoon tomato paste
1/2 teaspoon toasted sesame oil
1 cup dried brown lentils, rinsed
1 1/2 cups water
1 tablespoon distilled white vinegar
1/4 cup sun-dried tomatoes, finely chopped (drained, if oil-packed)
3/4 cup roasted salsa of your choice, homemade (such as Blackened Salsa, under related recipes) or store-bought
12 small corn tortillas, flour tortillas or taco shells, warmed
1 cup shredded smoked cheddar cheese (about 4 ounces)
2 cups finely shredded green cabbage
4 large scallions, chopped
Flesh of 1 avocado, sliced or cubed
1/4 cup sour cream
Lime wedges
Heat the olive oil in a medium saucepan over medium heat. Once the oil shimmers, add the onion and stir to coat; cook until it is translucent, stirring occasionally. Add the cumin, salt, smoked paprika and chili powders and cook, stirring, for 1 minute.

Add the tomato paste, sesame oil, lentils, water, vinegar and sun-dried tomatoes; increase the heat to medium-high to bring the mixture to a boil, then reduce the heat so the mixture is barely bubbling, cover, and cook until all of the liquid has been absorbed and the lentils are tender but not falling apart, 30 to 40 minutes. (If the lentils are dry before they become tender, add water 1/3 cup at a time and continue cooking.)

Serve family-style, setting out the lentils, salsa, tortillas, cheese, cabbage, scallions, avocado, sour cream and limes in separate bowls on the table and allowing diners to assemble their own tacos.

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