In a skillet, cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings. Remove from heat.
In a large bowl, blend eggs and cheese. Add zucchini mixture to the eggs and cheese and stir.
Separate crescent dough into 8 triangles, roll them thinner and place in an ungreased quiche pan or 12×8″ baking dish. Press over the bottoms and up the sides.
Spread crust with mustard. Pour zucchini mixture evenly into the crust.
Bake at 375 degrees for 18-20 minutes or until a knife comes out clean. Let stand for 10 minutes before serving. Makes 6-8 servings!
Slightly heaped 1/2 cup (105 grams) granulated sugar
1 2/3 cups (220 grams) all-purpose flour, divided
Half a medium lemon
1 large egg
2/3 cup (150 grams) plain unsweetened yogurt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
8 ounces (225 grams) fresh or (ideally) frozen raspberries (1 2/3 to 1 3/4 cups; see Note)
Heat oven to 375°F (190°C).
Prepare pan: Very lightly coat the top surface of your muffin tin with nonstick spray or swipe it with butter. This ensures muffin spillover releases easily. Line 6 cups with muffin liners. If you’re using a 12-cup pan, space them out and pour about 1 tablespoon of water in each empty cup, which will keep the empty pockets from burning.
Make streusel: In a large bowl, mix the butter, sugar, pinch of salt, and 1 cup (130 grams) of the flour until it forms a clumpy mixture. Scoop out 1/4 cup (about 45 grams) and set it aside in a small bowl; this will be your streusel topping.
Make muffin batter: Finely grate the zest of your lemon half into the large bowl with the remaining streusel in it, then juice the lemon half over it too. Add yogurt and egg and whisk to combine as smoothly as you can, but it’s okay if the batter doesn’t fully even out. Sprinkle the surface of the batter with baking powder, baking soda, and remaining 1/2 teaspoon salt, and whisk to thoroughly combine, going several times more around the bowl than seems necessary. Add remaining 2/3 cup (90 grams) of flour and all of the berries and stir gently; just until the flour disappears.
Divide batter between six prepared muffin cups; go ahead and heap it as much as is needed. Divide reserved streusel between muffin tops and use your fingers to push any that lands on the muffin tin back to a nearby muffin.
Bake muffins: For 25 to 30 minutes, and until a toothpick inserted from the top to the center of the muffin comes out batter-free. Let cool completely in the pan.
Do ahead: These muffins keep phenomenally. I keep them either in their baking pan or on a plate uncovered (so they don’t get mushy on top) and they’ve been excellent even on day 3 and not bad at all on day 4.
Notes:Raspberries by cup: Just a heads up that while technically every ingredient is more accurate when measured by weight, raspberries are particularly so. They’re hollow. When frozen, they take up more space in a cup per ounce. When defrosted or very ripe and fresh, they collapse and take up less space per ounce in a cup. For frozen raspberries, use the higher cup suggestion (1 3/4 cups); for very ripe fresh, use the lower amount (1 1/2 cups).Double this: Yes, you can absolutely double this recipe to make 12 muffins; no changes needed. When you double the sugar, simply measure 1 cup plus 1 tablespoon.
½ cup plus 2 tablespoons sour cream, at room temperature
2 tablespoons whole milk
1 teaspoon vanilla extract
1 ⅔ cups all-purpose flour
scant ⅓ cup almond flour
1 teaspoon baking powder
1 teaspoon baking sode
1 pinch table salt
¾ cup blueberries, fresh or frozen
2 tablespoons plus 1 teaspoon blueberry or raspberry jam
Almond Topping ¼ packed cup light brown sugar
2 tablespoons all-purpose flour
2 tablespoons almond flour
1 ½ tablespoons unsalted butter, cold and cut into small cubes
3 tablespoons sliced almonds
Heat the oven to 355°F. Line two 12-cup muffin tin with 14 paper liners (the bottoms of the baked muffins are quite moist, so paper liners are preferable to butter or baking spray).
Make the topping. In a medium bowl mix together the 50 grams (¼ packed cup) brown sugar, 15 grams (2 tablespoons) all-purpose flour, and 12 grams (2 tablespoons) almond flour. Use your fingers to rub in the cold butter until the mixture forms coarse crumbs. Add the sliced almonds and toss to combine, then place the crumb topping in the refrigerator while you prepare the muffin batter.
Make the muffin batter . In a large bowl, with a whisk or an electric hand mixer on low, beat the softened butter, granulated sugar, and 50 grams (¼ packed cup) brown sugar until light and creamy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition. Add the sour cream, milk, and vanilla and beat until smooth and combined.
In a medium bowl, whisk together the 200 grams (1 ⅔ cups) all-purpose flour, the 32 grams (scant ⅓ cup) almond flour, baking powder, baking soda, and salt. Add the flour mixture to the large bowl and beat just until combined and no flour streaks remain. Gently fold in the blueberries with a rubber spatula.
Divide the batter evenly between the muffin tins. Spoon ½ teaspoon of jam on top of each muffin and use an offset spatula or a butter knife to smooth the batter. Sprinkle the chilled topping over each muffin. Bake for 20 to 22 minutes, until the muffins are golden, set, and spring back when lightly poked. Let the muffins cool in the tin for 10 minutes before removing and letting them cool completely on a wire rack.
Preheat the oven to 400 degrees F (200 degrees C). Lay cod fillets in a baking dish and season lightly with salt and pepper.
Combine water and fish bouillon cube in a bowl. Stir to combine and pour over cod.
Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod. Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.
1/2-3/4 cup plus 1 teaspoon sugar-depnding on sweetness of fruit
1/4 cup vegetable or canola oil or coconut
1/4 cup mild olive oil
2 tablespoons whole milk
1/2 teaspoon almond extract (opt)
2 tablespoons cold, unsalted butter
3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2-inch wide)
Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.
In a bowl, combine 1/2 -3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.
notes: first time I made it with too many peaches as in too much juice and used spring form pan. It’s better made in 10” pie pan. Based on sweetness of fruit adjusted sugar.
1 quart sunflower oil, or as needed 6 medium green zucchini4 ounces spaghetti 2 tablespoons olive oil 1 pinch salt 2 basil leaves, torn into small pieces 2 tablespoons unsalted butter 5 tablespoons grated Pecorino Romano cheese 3 tablespoons grated Parmigiano-Reggiano cheese
Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it’s 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don’t overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
¼ teaspoon red-pepper flakes, plus more for serving
Black pepper
Torn basil leaves, for serving (optional)
Finely grated Parmesan, for serving
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
Meanwhile, using the large holes of a box grater, grate the cut ends of the tomato into a large bowl. Discard or compost skins. Grate the butter into the bowl as well. Using the small holes of the box grater, grate the garlic into the bowl. Add the red-pepper flakes, and season generously with salt. Refrigerate until ready to use.
Return the drained pasta to the pot, along with the bowl of grated tomato and butter. Set over medium-high heat and cook, stirring constantly, until the mixture thickens slightly and glosses the pasta, 2 to 3 minutes (the sauce will thicken as it sits). Add pasta water as needed to emulsify the sauce. Season to taste with salt and pepper. Serve with more red-pepper flakes, black pepper, basil and Parmesan as desired.
1–2 canned chipotle chilies in adobo sauce, finely chopped, plus 1–2 tsp sauce
1 1/2 teaspoons brown sugar
Freshly ground black pepper, to taste
20 ounces extra-sharp cheddar cheese, shredded
Chopped scallions, for garnish
Melt butter in a big skillet over medium heat. Whisk in flour until smooth. Cook, whisking continuously, about 1 minute (don’t let mixture brown). Add ale very slowly, still whisking, then add mustard, Worcestershire sauce, chilies and sauce, brown sugar, and pepper to taste. Cook over medium heat, whisking continuously, until mixture is thickened and bubbly, about 5 minutes. Remove from heat. Add cheese, whisking until melted. Top with scallions, if desired, and serve with tortilla chips or crusty bread.
Preheat oven to 375° and butter a 9×9-inch baking pan. In a large bowl or in the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, scraping the sides of the bowl with a rubber spatula as necessary. Add the egg and combine.
In a medium bowl, whisk together the flour, baking powder, and salt. Add to the creamed mixture, alternating with the milk, until well combined. Add the blueberries and fold a few times with a rubber spatula until just combined. Spread the batter evenly into the prepared pan.
For the topping:
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon table salt
1/4 cup cold unsalted butter, cut into cubes
In a small bowl, whisk together the sugar, flour, and cinnamon. Add the butter and combine until the mixture resembles coarse sand. Sprinkle the topping evenly over the top of the batter.
Bake until a cake tester inserted into the center comes out clean, about 40 minutes.
