Whimsical Delicata Squash

I thought of this as I was driving home from an intense day at work, and looked forward to throwing together the layers of this recipe. I added ingredients by sight, taste, and feel—which is the most satisfying way to cook—and provided a nice antidote to the measured pace of my work day.

Ingredients

• 2 delicata squash
• 1/4 of a large onion, chopped
• 1 c. vegetable or chicken stock
• 1-1/2 c. red lentils
• 1/4 tsp. ginger
• 1/2 tsp. coriander
• 1 tsp. turmeric
• 1/2 tsp. lemon zest
• olive oil
• 1 clove fresh garlic, minced
• 4 c. chopped fresh greens: Swiss chard or spinach
• 1 c. grated mozarella
• 1/2 c. pine nuts, toasted
• salt and freshly ground pepper to taste

Remove the seeds from the squash, coat very lightly with oil (or spray oil) and place cut side down on parchment. Bake at 400 degrees for about 30 minutes or until tender. Remove from oven.

While the squash is baking, in a medium saucepan, saute the onion in a little olive oil, then stir in the lentils to coat with oil. Gradually stir in chicken stock until the broth is about 1/2 inch above the lentils. Stir in the ginger, coriander, and turmeric, and lemon zest. Cook until the lentils are tender, about 25 minutes, adding more stock as needed. Salt and pepper to taste.

Saute the greens and garlic in a little olive oil, just until barely wilted, then remove from heat.

Construct the squash: Place the squash into a fresh baking pan. Fill with lentil mixture until level with the cut edge. Sprinkle on mozarella cheese and place under the broiler just until melted. Remove from oven and, using tongs, place on some greens. Sprinkle with pine nuts and serve.

Rustic Berry Tart

Ingredients for the dough

• 1-1/2 c. flour (plus a little for dusting the parchment)
• 3 Tbs. sugar (plus extra for topping)
• 1/4 tsp. salt
• 10 Tbs. butter
• ice water, about 1/4 c.

Line a baking tray with parchment; dust lightly with flour. In a medium bowl, mix together dry ingredients, cut in butter. Drizzle in cold water a little at a time, adding just enough to hold the dough together so that you can form it into a ball. Roll it out into a rectangle about 10″ x 14″,  about 1/8″ thick. Place onto the parchment.

Ingredients for the filling

• approx. 4 cups fresh berries
• 2–4 Tbs. flour (use more if your berries are very juicy (e.g. raspberries, wineberries); less if they are less so (e.g. blackberries, blueberries)
• dash of salt
• 1/2 c. sugar

Mix together all of the filling ingredients, and spoon onto the center of the dough. Fold over the sides. Lightly brush the dough with a little water and sprinkle all over with a little sugar.

Bake at 400 degrees for 35–40 minutes.

For more tasty bakes, see my collection of family specialties, You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

 

Orange-Chocolate Almond Bites (gluten free)

These cookies are soft and delicate. The nuttiness of the almond flour blends elegantly with the chocolate and touches of orange and cinnamon—a lovely treat for those who don’t eat gluten (also great for Passover).

makes 20

Ingredients

• 2 c. almond flour
• 2-1/4 tsp. baking powder
• 2-1/2 Tbs. sugar
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1 Tbs. orange zest
• 3 Tbs. butter
• 1/4 c. sour milk or buttermilk
• 1/4 c. chocolate chips (mini chips are preferred)

Directions

Preheat oven to 375 degrees.

1. Mix together flour, baking powder, sugar, salt, cinnamon, and orange zest.
2. Cut in butter
3. Stir in chocolate chips
4. Stir in the milk, until just combined
5. Drop by teaspoon-fulls onto prepared baking sheet. They can be placed fairly close together since they don’t spread much.
6. Bake for 12 minutes.

 

For other tasty bakes:

You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

Frisée Pesto

Pesto made from frisée endive lettuce.

If you’re getting tired of salads and are looking for something different to make with the bounty of greens now appearing at farmers’ markets, try this fresh pesto. A few mints leaves, loads of garlic, and a splash of lemon juice help balance the sharpness of the frisée.

Ingredients

• 2 cups, packed frisée
• 3 cloves garlic
• 1/3 cup grated parmesan
• 1/3 c. toasted pine nuts
• 4-5 mint leaves
• 1/4 c. good olive oil
• 1/4 c. lemon juice
• salt to taste

Process everything in a food processor until smooth. Serve with thinly sliced vegetables, or use as a dressing for cold pasta salad.

 

 

 

Orange-Chocolate Soda Bread

This one-bowl breakfast-bread is quick to assemble. Serve it on a fancy plate to add some “wow” to your breakfast table.

The rosemary-cheese soda bread was a hit, but I wanted something sweeter this morning. This adaptation of the savory recipe adds some sugar, a touch of cinnamon, a hint of orange, and plenty of chocolate chips. The result is similar to scones, but a little more “cakey” in texture.

Ingredients

• 2 c. flour.
• 1/2 tsp. salt
• 2-1/4 tsp. baking powder
• 1/2 tsp. cinnamon
• 2-1/2 Tbs. sugar
• zest of one orange
• 3 Tbs. butter
• 3/4 c. sour milk or buttermilk*
• 3/4 c. chocolate chips (mini-chips are best)

*To make sour milk: put a scant tablespoon of vinegar or lemon juice in a measuring cup, then add milk to get to the 3/4 cup mark.

Directions

Preheat oven to 425 degrees.

1. Mix together flour, salt, baking powder, cinnamon, sugar, and orange zest.
2. Cut in butter.
3. Stir in milk.
4. Mix until just incorporated–don’t over mix.
5. Shape dough into a ball, using a little flour to prevent sticking.
6. Place onto a prepared baking sheet (greased, or lined with parchment), then flatten until about 2″ thick.
7. Slit the dough into eighths, cutting almost—but not quite—through the depth.
8. Bake for 20–25 mins.

 

Find more of my recipes in the cookbook: You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

Cheddar and Rosemary Soda Bread

This is delicious with soup for supper, or to accompany your eggs for breakfast. Serve it hot out of the oven.

Serves 4

Ingredients

• 2 c. flour. We use all “white whole wheat,” or half white flour, half whole wheat flour. [for gluten-free, substitute in your favorite all-purpose, gluten-free flour]
• 1/2 tsp. salt
• 2-1/4 tsp. baking powder
• 3 Tbs. butter
• 3 Tbs. grated sharp cheddar cheese
• 2 Tbs. fresh rosemary: chop 1 Tbs.; reserve 1 tbs. for topping
• 3/4 c. sour milk or buttermilk  (To make sour milk: put a scant tablespoon of vinegar or lemon juice in a measuring cup, then add milk to get to the 3/4 cup mark.) [for gluten-free, decrease milk to 2/3 c.]

Directions

Preheat oven to 425 degrees.

1. Mix together flour, salt, and baking powder.
2. Cut in butter.
3. Mix in the cheese and 1 Tbs. chopped rosemary.
4. Stir in milk.
5. Mix until just incorporated–don’t over mix.
6. Shape dough into a ball, using a little flour to prevent sticking.
7. Place onto a prepared baking sheet (greased, or lined with parchment), then flatten until about 2″ thick.
8. Dust top lightly with flour, then slit a deep cross into the dough, cutting almost (but not quite) through the depth. Decorate top with remaining rosemary.
9. Bake for 20–25 mins.

 

Make it Gluten Free! Substitute in your favorite all-purpose gluten-free flour blend, and decrease the amount of milk to 2/3 cup. Here’s the result (below).

 

For other tasty bakes: You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

 

 

Passover recipes—from scratch!

From gefilte fish and prepared horseradish to charoset, chicken soup, and matzo balls, my family cooks from scratch—and sometimes without a recipe. Growing up in an Ashkenazi Jewish family and watching my mother add a handful of this and a dash of that, I’ve gathered my memories into clear, easy-to-follow recipes. With each recipe beautifully photographed, Essential Passover From Scratch offers the very best from my family’s kitchen.

Essential Passover from Scratch: Recipes and Stories from My Mother’s Kitchen

https://www.amazon.com/Essential-Passover-Scratch-Recipes-Stories/dp/B084YYS3FP/ref=sr_1_1?keywords=passover+essentials+from+scratch&qid=1582409945&s=books&sr=1-1

Hummus

The variety of hummus in the stores these days has exploded—along with the price of this simple spread. Dry legumes are extremely affordable, and when you see how easy this is to make, and how delicious when eaten fresh, you might reconsider paying for store-bought.

To cook the beans, combine the following, bring to a boil, cover and simmer for about 3 hours, or until the beans are quite soft. Save the liquid.

• 1 pound dried garbanzo beans (also called chickpeas)
• 8 c. water
• 1 tbs. salt

Combine the following in a food processor. Process until smooth.

• cooked garbanzo beans
• 3/4 c. of the reserved cooking liquid—or just enough to achieve desired consistency*
• 4 cloves garlic
• 1/2 c. tahini (sesame seed paste)
• 2 Tbs. lemon juice
• 2  tsp. salt (to taste)
• 2 Tbs. olive oil

When very smooth, pulse in

• 3 Tbs. chopped parsley

*Room-temperature tahini will be thin, but will thicken when refrigerated. Keep this in mind when adding liquid

 

Whole Wheat, Oat, Millet, and Molasses Loaf

This bread is light in texture with a little bit of crunch from the millet, and a subtle sweetness from the molasses. Delicious with soup, fabulous toasted, and great as a sandwich loaf.

Ingredients

• yeast, 1 package or 2-1/4 tsp.
• 2 c. warm water
• 1 tsp. sugar
• 1/2 c. quick oats
• 2 Tbs. molasses
• 3 Tbs. corn meal
• 2 c. whole wheat flour
• 2 c. white bread flour
• 2-1/2 tsp. salt
• 2 Tbs. millet

Directions

1. Proof the yeast, along with the sugar, in the warm water.
2. Stir in the oats, molasses, corn meal, salt, and flours.
3. Knead for about 10 minutes or until very smooth, adding in the millet in the final minutes. Add more white flour as necessary, but the dough should remain slightly sticky.
4. Place dough in a bowl, cover with a towel, and let rise in a warm place for about 1-1/2 or 2 hours, or until doubled in size.
5. Dust a baking pan with a little corn meal. Punch down the bread, form into a smooth ball and place onto the cookie sheet. Cover and let rise for 1 hour.
6. Bake at 350 degrees for about 35 minutes, or until golden brown and tests done.

For more tasty bakes, see my collection of family specialties, You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

https://www.amazon.com/gp/product/B084WLZ1R7/ref=dbs_a_def_rwt_bibl_vppi_i0

 

 

Walker Cafe’s Chocolate Chip Whiskey and Rye Cookies

I was inspired by a question from the owner of a local farm store, yesterday, “Can you make cookies using rye flour?” That sounded interesting to me, since I like a cookie that has more flavor, is much more than just sweet. The rye adds a hint of nuttiness, and the whiskey along with orange zest gives a depth of flavor that honestly turned this into the best chocolate chip cookie I’ve tasted.

Preheat oven to 375 degrees.

Ingredients

• 1/2 c. butter
• 1/2 c. vegetable shortening
• 2/3 c. brown sugar
• 2/3 c. white sugar
• 1 egg
• 1 tsp. vanilla
• zest of 1 orange
• 1 Tbs. rye whiskey
• 1-1/4 c. rye flour
• 1 c. unbleached white flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 12 oz. dark chocolate chips

Directions

1. Cream butter, shortening, and sugars until very creamy
2. Add in, one at a time, the egg, vanilla, orange zest, and whiskey, until smooth
3. Mix together the flours,  baking soda, and salt, then stir into the batter.
4. Stir in the chips.
5. Drop by 1-1/2 Tbs. scoop unto a greased or parchment-lined baking sheet. Sprinkle very lightly with flaked salt (optional). Bake for 10 mins. Cool on a rack.

For more tasty bakes, see my collection of family specialties, You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

https://www.amazon.com/gp/product/B084WLZ1R7/ref=dbs_a_def_rwt_bibl_vppi_i0