Beets are one of those vegetables that we don’t seem to have often enough, for me anyway and I’m not sure why. They are absolutely delicious, simple to cook, and good for you. Also, when you happen upon rainbow-colored beets at the farmer’s market, you should grab them and treat yourself to one of the prettiest vegetables, ever. They go perfectly with almost anything and any leftovers, you can use to make a yummy beet salad.
INGREDIENTS yellow/orange/red beets traditional purple beets 3-4 Tbs. olive oil several thyme and rosemary sprigs kosher salt fresh ground pepper
DIRECTIONS Preheat oven to 400º First, wash the beets and cut off the ends. Next, take a sheet of tin foil and place each color beet onto the foil. Then, sprinkle each with a little olive oil, salt, pepper and toss the thyme and rosemary sprigs over the beets. Wrap the packages, place them on a sheet pan and bake for 35 to 40 minutes.
At about the 35-minute mark, take out one package, unwrap it, and stick a knife in one of the beets, to make sure it is tender. The knife should easily pierce the beet, this is similar to checking potatoes for doneness. When tender, remove from the oven and set aside, to cool for a bit. Then, when the beets are cool enough to handle, you can peel them. You can use a pairing knife, but I find using a dry paper towel and rubbing the skin off is much more efficient and your hands don’t get as discolored. Sometimes I actually peel them before cooking, but lately, I find doing it after cooking them saves time. Either way is fine. Once you have peeled the beets, cut them into 1/4″ to 1/2″ slices. I like to put them on a bed of arugula, to show off their colors. Sprinkle with salt and pepper and serve.
Alternatively, I will often add some crumbled goat cheese, toasted walnuts, and a simple vinaigrette over everything. You could also just quarter the beets and place them in a serving bowl with a drizzle of olive oil, some salt, and pepper.
Ginger Molasses Cookies
This is the quintessential cookie that signifies fall is in full swing and the holidays are soon to follow. This is one of my all-time favorites. It’s tough to stop at one. It just makes a cup of coffee taste that much better. Easy, reliable, and oh so satisfying.
INGREDIENTS 3/4 cup shortening (145g), I use Crisco 1 cup sugar 1 egg 1/4 cup molasses (85g) 2 cups flour 1 tsp. each cinnamon, ginger, ground cloves 2 tsp. baking soda 15g crystalized ginger, finely chopped, optional turbinado raw cane sugar, for rolling
DIRECTIONS Preheat oven 375º First, cream the shortening, sugar, egg, and molasses, until well combined and fluffy. Meanwhile, combine the dry ingredients and whisk them together. Next, add the dry ingredients to the sugar mixture and fully incorporate. Finally, take a small scoop of dough and roll it into a ball. Dip and roll it in the turbinado sugar to fully coat. Bake on an ungreased cookie sheet for about 10 minutes. Do keep a close eye on them, all ovens are different and that could affect the timing on these.
oven-ready
NOTES If you don’t have turbinado sugar, not to worry, you can use regular sugar with similar results. The turbinado sugar just adds a little extra crunch that is a nice addition. To add more zip to the cookies, I chop some crystallized ginger. Then, I add it to the batter.
TIPS Although many of you may already do this, I want to share this secret anyway. For all of you that have not tried this, I think it is a definite game-changer. This little trick comes in very handy when I’m baking with the little ones and I don’t want three dozen cookies in the house because, truth be told, I can’t stop eating them!
frozen dough ballsfreezer-ready
So, here it is. I make the cookie batter, cook what I want…maybe just one full sheet pan, for a small get together or just enough for me and my helpers. Then, I scoop the rest of the dough, make dough balls and place them onto a sheet pan. Put as many on the pan as you can fit, then pop them into the freezer.
Then, after about 30 minutes in the freezer, pull them out. Remove them from the sheet pan. Place them in a plastic bag. Make sure to mark the cookie name, cooking instructions, and the date. You can pull them out at a moment’s notice. You don’t even need to thaw them first. Bake as many as you want. I do this with all of my cookie batters. Additionally, it is nice to have a choice of two or three kinds in the freezer.
Macaroni and Cheese
Well, the temperature is dropping, the world is imploding and I don’t know about you, but I want some mac and cheese. Make that bacon mac and cheese! This is serious comfort food and I promise, it won’t disappoint. Now, it definitely won’t fix this crazy world, but it will make you feel just a little bit better.
INGREDIENTS 2 oz. smoked bacon 8 Tbs. butter, separated 6 Tbs. flour 2 tsp. kosher salt 1 tsp. fresh ground pepper 1 tsp. dry mustard 1/2 tsp. nutmeg 4 cups milk, warmed 7 oz. gruyere cheese, shredded 7 oz. sharp cheddar cheese, shredded 4 oz. fontina cheese, shredded 1 lb. macaroni of choice (I prefer cavatappi) 2-3 small tomatoes, sliced 1 cup panko crumbs small handful of fresh parsley, finely chopped
DIRECTIONS First, let me say that the cheese amounts and kinds of cheese are definitely flexible. Use what you have on hand. If you have more of one cheese than another, use it and don’t fuss over it. Everything will be fine and more importantly, it will be delicious. Additionally, the bacon is optional, however, if you do use it, I highly recommend a thick-cut. If using the thick-cut, you would use 2 slices.
Now, time to make the white sauce. Start by cooking the bacon, until crisp, then remove to a plate with paper towels, to drain. Set the bacon aside and once cooled, chop or crumble. If there is an abundance of bacon fat, do pour that off, you only need a small coating left in the pan. Then, using that same pan, over medium heat, melt 6 tablespoons of the butter and add the flour. Continuously stir for two to three minutes or until the flour turns a light golden brown. Then, add the salt, pepper, mustard, and nutmeg, continue stirring and cook for another minute.
Next, slowly add the warmed milk, while constantly whisking to prevent lumps from forming. Slow and steady is the way to go with this sauce. It doesn’t take long, but it does need attention, constant stirring for a few minutes to let the milk be incorporated and warm the mixture enough to start thickening. Then, add the cheese and do the same for a few minutes to allow the cheese to melt. It doesn’t need to fully melt, it will finish in the oven. Meanwhile, cook the pasta according to the directions, however just slightly undercook it. Have no fear, it will finish cooking in the oven.
Drain the pasta, add it to the sauce and add the bacon as well. Stir to combine well and then pour into a large, ovenproof casserole dish. Now, melt the last two tablespoons of butter, add to the panko crumbs, along with the parsley, a hefty pinch kosher salt, some fresh ground pepper and stir to fully combine. Then, slice the tomatoes and place them in an overlapping row down the middle of the casserole. Finally, sprinkle the crumb mixture over the tomatoes and macaroni. Bake in the oven for about 35-40 minutes or until bubbly and the crumbs are golden brown.
NOTES Alternatively, you could use individual gratin dishes instead of a large casserole, as in my picture above. This is a nice presentation, especially if you’re making it for company. Although the tomatoes are a yummy touch, omit them if you wish. Also, feel free to omit the bacon if it feels too rich. However, I do think you should try it with the bacon and the tomatoes at least once!
Roasted Delicata Squash
We all know that choosing vegetables can be a rather ho-hum and boring endeavor. So, if you’re feeling the need to shake up your vegetable selections, I have the perfect choice for you and it’s delicata squash. This is one of the easiest winter squashes to prepare and I have yet to have anyone not like it. Surprisingly, many people aren’t even familiar with this variety and I’m hoping to change that. The skin is thin, nutritious, adds a wonderful texture, and makes for super quick prep. Did I mention that it’s delicious, equally at home for a quick weeknight meal or for a fancier addition to a company meal? That all adds up to a definite win-win, in my book.
INGREDIENTS 1-2 delicata squashes drizzle of olive oil sprig or two of fresh rosemary and thyme drizzle maple syrup, honey or hot honey (my favorite) kosher salt fresh ground pepper
DIRECTIONS Preheat oven to 425º First, I would give the squash a quick rinse, since you won’t be peeling it. The best preparation is also the easiest, the simplest and that is just plain, basic roasting, in a very hot oven, with very few embellishments.
After the quick wash, cut off each end and then cut the squash in half, lengthwise. Next, scoop out the seeds and then slice into 1/4″ -1/2″ half-moon slices. I prefer them closer to the 1/2″, the thicker slices are more substantial and are less likely to overcook. However, if you’re tight on time, the thinner slices will roast up much quicker. Just be sure to watch them closely, so they don’t overcook.
Then, place the squash on a rimmed baking sheet, drizzle with the olive oil, a small drizzle of the syrup or honey and sprinkle with kosher salt and fresh ground pepper. Place the herb sprigs on top, toss to coat well, and make sure they are in a single layer. Depending on how much you’re cooking, you might need two sheet pans. They need a little space to carmelize and crisp up, if they are too close together, they will just steam. Still tasty, but not as good.
Finally, roast for about 30 – 40 minutes, turning them halfway through the baking time; they should have some definite brown spots. The roasting time depends on how thick the slices are and on your oven, so always keep an eye on them towards the end of the estimated time. When done to your liking, transfer to a serving dish and sprinkle with a pinch of flaky sea salt and serve.
NOTES Although I really do prefer the more simple approach to highlight the squash’s flavor, you might want a bit more embellishment. Two of my favorite options are to add a sprinkle of cayenne pepper (unless I’m using the hot honey) or your favorite spice rub. The best hot honey I’ve had is Mike’s Hot Honey and a little goes a long way. So, try adding a very small amount to start. My only caution is, don’t go too crazy, remember, you want the squash to shine, but it really does add a nice kick of flavor.
By the way that hot honey is an incredible addition to so many dishes. Once you have it, you will find yourself reaching for it constantly.
Roasted Pepper Quesadilla
In need of a quick lunch, snack, or an appetizer? You will love the simplicity of this and the options are endless. Pantry raiding recipes are some of my favorites and this one is as easy as it gets.
First, several of the ingredients are shelf-stable and once you’ve made this, make sure you keep these items (or other favorites) on hand. Most of us have some leftover cheese on hand, so feel free to swap out what you already have. An Italian cheese mixture is great, gruyere, fontina, most any combination works well. I do think using more than one type of cheese gives you more depth of flavor.
DIRECTIONS First, preheat a 10″ or 12″ skillet over medium heat. Then, add the chopped onion and sauté until soft, but with a bit of browning. Meanwhile, slice the peppers into strips, add to the onions, and season to taste. Next, add the olives, capers, thyme, and briefly sauté long enough to warm through and to fully combine. Transfer the mixture to a small bowl and set aside.
Next, spray the same skillet with nonstick spray or use a teaspoon of butter. Don’t worry about any leftover bits, they will just add more flavor. Add one of the tortillas to the skillet and sprinkle a bit of the cheese over the whole tortilla. By lightly covering the whole tortilla, the cheese, once melted, acts like glue and helps keep all the contents from falling out.
Then, take a small portion of the pepper, onion mixture, add to just one half of the tortilla, and then top that with your second cheese. Place a cover over the pan for a very short period of time, to help warm everything and ensure all the cheese melts. Finally, when fully melted, fold over the tortilla, press down to bind and transfer to a platter, and slice into wedges.
NOTES The beauty here is that you don’t need a lot of any one ingredient to make this work. If you have some leftover steak, chicken, ribs, just shred it and add to the peppers and onions. Have a few mushrooms left over, add them too. You like a spicy kick, add some hot sauce, banana peppers, or pepperoncini.
Foolproof Apple Tarts
Fall is my favorite season, here in New England, and beautiful days, cooler nights are a sure sign that fall has arrived. This is about the time I shift to more cozy, heartwarming comfort foods. And, it wouldn’t be fall without apples on the menu. Although I have a soft spot for apple pie and who doesn’t? I love the simplicity and no-fail aspect of these tarts. They are a wonderfully satisfying dessert that requires very little time and effort. That’s a definite win, win for me.
INGREDIENTS 1 package frozen puff pastry (I use Pepperidge Farm) 4 Granny Smith apples 1/4 to 1/3 cup sugar 4 tablespoons (1/2 stick) cold unsalted butter, diced 1/4 cup apricot jelly or jam 1 Tbs. water or Calvados, if you have it
DIRECTIONS Preheat oven to 400º. First, thaw the puff pastry, unfold and then place each sheet on a parchment-lined sheet pan. Then, cut each of the two sheets, into four squares.
Next, peel and core the apples, cut them in half through the cut-away, core area, and slice them crosswise into ¼-inch slices. Then, place overlapping slices of apples diagonally down the middle of the tart and fill in with smaller pieces on the sides, until the pastry is covered. Finally, sprinkle with the sugar and dot with the butter.
Bake for 40 to 45 minutes. You will know they’re done when the pastry is browned and the apple edges are lightly browned. Rotate the pan once during cooking. Don’t panic when the apple juices burn in the pan (they always do), the tart will be fine!
Meanwhile, combine the apricot jelly and water in a small microwaveable bowl and heat until bubbly. Then, brush the apples and the pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don’t stick to the parchment and allow to cool. Serve warm or at room temperature.
NOTES A nice addition to these would be toasted, slivered almonds sprinkled on top. Another would be adding a pinch of cinnamon to the sugar, before sprinkling on top. Additionally, you might want a scoop of vanilla ice cream when serving them hot from the oven!
Sourdough Bread
Who will ever forget the winter of 2020?! It was a horrible one, by any standard. The Covid-19 pandemic brought about many changes in peoples’ lives and habits. One of the positive changes was families had a whole lot more quality time together. Additionally, a whole lot more baking was going on and the evidence was obvious at the supermarket. Although improving, for months it was nearly impossible to get your hands on any yeast or flour.
Sourdough definitely solves the problem of the yeast. However, the flour was another issue, that had no solution other than diligence, and constant checking. Whether ordering online, shopping in person or having others check when they shopped, there were no easy solutions.
Admittedly, delving into the sourdough process was a rather intimidating venture. I read, I watched videos, I learned, and then I just jumped in. Reassuring, were the numerous promises, that “even if it doesn’t look good, it will still taste good”. And they were absolutely spot on, the first couple of loaves were delicious, although definitely not perfect. However, I was hooked!
First, the starter. Again, easier than you think. No worries here, you will have a tough time “ruining or killing” your starter. If you already have a starter, terrific, and if not, here is a link to managing and purchasing your sourdough starter. Alternatively, I have plenty and would be happy to share, (while it lasts) if you happen to be local.
INGREDIENTS 1/4 cup (50g) of active starter 1-1/3 cups, plus 2 Tbs. (350g) warm water 4 cups, plus 2 Tbs. (500g) bread flour or all-purpose 2 tsp. (14g) fine sea salt
DIRECTIONS First and foremost, I encourage you to use a kitchen scale; that is why I have included the weight measurements. That is the most accurate and believe me, it does make a big difference. If you don’t have a scale, go ahead and use the measurements given. However, if you are so inclined, buying a scale is very reasonable (here is one that I use). Honestly, it is infinitely easier than dirtying cups, bowls and measuring spoons.
Add the starter to a medium-sized bowl, then add a small amount of the water and whisk or stir to combine with the starter, until it looks like milk. This makes combining the two much easier than dumping all the water in at the same time and ending up with clumps, that take longer to smooth out. When fully incorporated, add the remainder of the water, stir to combine, then add the flour and sea salt. Combine until a stiff dough forms, then finish mixing by hand or with a pliable bench scraper, to fully incorporate the flour. The dough will feel dense and shaggy, and it will stick to your fingers as you go. Scrape off as much as you can. Cover with a “shower cap”, bowl cover or a damp towel and let rest for 30 minutes.
After the dough has rested, wet your fingers, grab a portion of the dough and fold it over, pressing your fingertips into the opposite edge. Repeat, working your way around the dough until it begins to tighten. Check out this video, it will show you how to do this. It is quite simple and takes about 20 seconds to complete.
Cover the bowl with a damp towel and let rise overnight at room temperature. This will take about 8 to 10 hours and is ready when it no longer looks dense and has roughly, doubled in size.
In the morning, place the dough on a lightly floured surface. To shape it into a round, start at the top and fold the dough under itself, toward the center. Turn the dough slightly and fold over the next section of dough. Repeat until you have come full circle. Check out this video to help you visualize the process. Flip the dough over and let rest for 5 to 10 minutes. Meanwhile, line an 8″ or 9″ bowl with a towel and generously dust with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Then, place the dough into the bowl, seam side up. Again, cover the bowl and let it rest for 30 minutes to 1 hour.
Meanwhile, preheat your oven to 500°F and move the rack to the lower third of the oven. The dough is ready when it looks puffy and has risen slightly. Take a sheet of parchment paper, cover the bowl and invert the bowl to release the dough. Using a very sharp knife or a bread lame, score the top in a cross-cut pattern or star pattern (see below), and transfer the dough to the dutch oven.
Bake the dough, covered, for twenty minutes. After twenty minutes, remove the cover, and continue to cook for 30 minutes more. If you prefer a darker crust, remove the loaf from the pot and place directly on the oven rack for an additional 5-8 minutes. Cool for a solid hour before cutting. This allows the inside to finish cooking; if cut too soon, the inside could be a bit underdone and gummy. Trust me, it is worth the wait!
NOTES
If you decide to split this recipe and make two smaller boules, you will have to adjust your cooking time. For the initial, covered bake, it will be 15 minutes at 450º. Then, remove cover, drop the temperature to 425º and bake for an additional 15 minutes. Please monitor closely when first doing this because all ovens are a bit different. Stay close and monitor those last few minutes.
Every other step in making the smaller loaves is the same. Again, the baking time is: 450º covered for 15 minutes 425º uncovered for 15 minutes
Blueberry Cake with Lemon and Yogurt
I’m not sure what made me try this since I don’t bake too often. However, I had overnight company, I had all of the ingredients and I wanted something for an easy breakfast treat. It didn’t hurt that it could do double duty as a yummy afternoon snack. In the end, I was quite pleased that I gave it a go. This is quite moist, very tasty, a pretty straightforward recipe, and will definitely be on my future baking rotations.
INGREDIENTS 1 3/4 cups (9oz./280g) all purpose flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. kosher salt 1/2 cup (4oz./125g) butter, room temperature 1 cup (8oz./250g) sugar 3 large eggs 1 tsp. pure vanilla extract finely grated zest of 1 lemon juice of 1 lemon 1 cup (8 oz.250g) greek yogurt 1 cup (4oz./125g) fresh or frozen blueberries
INSTRUCTIONS Preheat oven to 350º Grease a 9″ loaf pan or, as I usually use, a 12″ x 4.5″ long loaf pan. I prefer the longer, thinner pan because it makes for more manageable slices. Either size works well and has approximately the same cooking time.
First, stir together the flour, baking powder, baking soda, and salt, in a small bowl. Use 1-2 tablespoons of this mixture to toss with the blueberries. This ensures that the blueberries don’t sink to the bottom of your cake. In the above photo, you can see that I forgot to do this step and they did, in fact, sink to the bottom. Definitely still tastes good, just looks a bit better, when the blueberries are evenly distributed.
In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy. Then, add the eggs, one at a time, beating well after each. Next, beat in the vanilla, lemon juice and lemon zest. Stir in the flour mixture, alternately with the yogurt. Finally, gently stir in the blueberries.
Scrape the batter into the prepared pan, smooth the top and sprinkle with the raw sugar. Bake until golden brown and a wooden skewer inserted into the center comes out clean, about 50 to 60 minutes. Let cool in the pan for about 10 minutes, then run a knife along the inside of the pan and turn out onto a plate. Let the cake cool completely before cutting, otherwise it will be quite crumbly.
Salted Caramel Nuts
This is another, straight up, yummy, Ina Garten recipe. These are great as a snack or as an appetizer with cocktails. Alternatively, you could serve them alongside, or crumbled over, ice cream, for an irresistible dessert, that never disappoints. Another option is neatly packaging them as a wonderful hostess gift.
INGREDIENTS 1 cup whole roasted cashews 1 cup whole large pecan halves 1 cup whole unsalted almonds 1 cup whole walnut halves 1½ cups sugar 1/4 cup water 2 tsp. pure vanilla extract 2 tsp. kosher salt 1 tsp. fleur de sel
Preheat the oven to 350º degrees.
DIRECTIONS First, combine the nuts on a sheet pan, spread them out, and roast them for about 7-9 minutes or until they become fragrant. Do keep a close eye on them, because all ovens vary a bit and you don’t want them to burn. Remove from the oven and set them aside, to cool.
When the nuts have cooled, place the sugar and the water in a medium sauté pan and mix with a fork until all of the sugar is moistened. Then, cook over medium-high heat, until the sugar melts. Once the sugar fully melts, don’t stir the caramel, just swirl the pan, to keep it moving. Don’t worry, the mixture may look as though it’s crystallizing, that’s normal.
Then, continue to cook for 5 to 10 minutes, until the mixture becomes a clear golden brown, swirling the pan, constantly at the end. Be very careful, the caramel is insanely hot! Take the mixture off the heat, then, working quickly, add the vanilla (it will bubble up!) and swirl the pan to combine. Working quickly, (the caramel will continue to cook in the pan) add the nuts and the kosher salt. Then, toss the nuts, until the nuts are completely coated.
Finally, line a sheet pan with parchment paper and pour the the whole mixture onto the pan. Spread the nuts out in one layer, pulling them apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When they’re completely cooled, carefully break the nuts into large clusters with your hands, trying not to break the nuts too much. Consider yourself warned, these are hard to resist!
Shallot Rosemary Flatbread
Here you have one of the easiest, tastiest flatbreads ever. Consider yourself warned, it is definitely addictive. Although you will love it because it is just so simple to make, your guests will love it because it is just so irresistibly delicious. Additionally, you can try my Tuscan Flatbread a slight variation on this and equally delicious and addictive.
I use this in three ways. First as an appetizer, sliced, in very thin wedges, second, as a tasty addition to a bread basket and finally, as a yummy stand alone snack. I like to serve it with most any grilled meat, but don’t let me limit you. Use your imagination and trust me, once you’ve tried it, you will find many excuses to make it again.
INGREDIENTS 1/2 recipe pizza dough or a good store bought one 1-2 large shallots, thinly sliced 2-3 long sprigs of fresh rosemary 1/4-1/3 cup extra virgin olive oil a pinch of crushed red pepper flakes kosher salt & fresh ground pepper medium or coarse corn meal
DIRECTIONS Preheat oven to 400º First, leave the pizza dough out for a good 30-40 minutes. This allows it to come to room temperature, let it rise a little and most importantly, makes it much easier to roll out. Meanwhile, place the sliced shallots (use a mandoline, if you have one) and crushed red pepper in a small bowl and cover with the olive oil. Next, strip the rosemary leaves from the stems, add them to the shallot, oil mixture; stir to combine and set aside until your dough is ready to roll out. However, do make sure that you let the shallots and rosemary marinate for a minimum of 10-15 minutes.
Next, roll the dough in a small amount of the corn meal (not flour). This gives a nice crunch to the flatbread. Alternatively, you can put a sprinkling of the corn meal on a sheet pan, lined with parchment paper and gently push and stretch the dough. Once spread out, put dimples in the dough with your fingertips. Then, spread the shallot, rosemary mixture over the dough, allowing the oil and shallots to settle into the dimpled areas. Sprinkle with the kosher salt and fresh ground pepper and cook for about 15-25 minutes.
Make sure to start checking it after about 12 minutes and stay close by to watch it. I find that the timing is very different, depending on the dough and different ovens. You will know it’s done when it is a bit bubbly and lightly browned.
NOTES When using this as an appetizer, I usually shape the dough into an oblong, as shown above. Additionally, to make it easier to work with and ensure smaller wedges, I cut the dough into quarters and work from there. Meaning, if I am only having a couple of people over, I would do only one oblong. If I’m having a crowd, I would do all four pieces, from the one pound of dough.
Then, for serving, I cut, cross-wise, into slim wedges, as shown below and use an oblong serving plate or board. Obviously, this is totally unnecessary, you can certainly just do one very large round. I just think it presents better that way. You choose what way works best for you.
