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Baking Powder Biscuits

Servings: 14
Preheat: 425°
Source: Baking with Julia
recipeNotes: Among bakers, one hears the expression “”She has a good biscuit hand.”” Like pie crusts, biscuits are a measure of a baker’s talents and a pastry in which bakers take particular pride.

To have a good biscuit hand is to have a light touch and restraint-a biscuit dough is so soft that it invites poking and prodding, kneading and mashing, when it should be just barely worked. The golden rule with biscuits is to stop doing whatever you’re doing to them two beats before you have to. So, when you’re rubbing the shortening and flour together and there are still some chubby chunks of shortening-stop. When you’re tossing the flour-and-butter mixture with the milk and the dough looks only just moistened-stop. And when you turn the dough out onto the counter and knead it just to work it into a mass, count each knead, get to ten, and-stop.

Before you start, have a small juice glass at the ready for cutting out the biscuits. Have a small scoop of flour nearby to aid in kneading and flattening the dough. And have a bench scraper available for easy removal of the dough from the bowl and clean-up.

Storing Biscuits are best just out of the oven, but they can be kept covered at room temperature for a few hours and warmed for about 5 minutes in a 350°F oven before serving.

Ingredients
2 cup all-purpose flour
1 Tbsp baking powder
1 tsp salt
1/3 cup unsalted butter or solid vegetable shortening
1 cup milk

Directions
Position a rack in the center of the oven and preheat the oven to 425°F. Grease a 9- by 12-inch baking pan and set it aside.

Mixing the Dough. Put the flour, baking powder, and salt into a large bowl and stir with a fork just to mix. Add the shortening, roll it around in ,the flour mix to coat it, and break it into 4 or 5 pieces. Rub the flour and shortening together with the tips of your fingers, making little crumbs and letting the crumbs fall back into the bowl. Keep rubbing the flour and shortening together and tossing the contents of the bowl until most of the shortening is mixed with the flour. Don’t worry if you still have a few largish pieces. Add the milk and stir with a fork to moisten the flour. Again, don’t worry about getting everything thoroughly or evenly mixed. You’ll have a sticky mass of dough.

Kneading the Dough. Flour a work surface and your hands, scoop the dough out of the bowl, and drop it onto the counter. Knead the dough ten times-no more, even if its malleable texture tempts you. Pat the dough into a circle about 9 inches across and, using a 2-inch round biscuit or cookie cutter, cut out the biscuits. (You can, of course, make the biscuits larger or smaller to meet your needs. And you can always press the scraps together into a 1f4-inch-thick circle and cut out additional biscuits.)

Baking the Biscuits. Transfer the biscuits to the baking pan, allowing them to touch each other if you want biscuits with soft sides, and placing them apart if you want crisper sides. (The biscuits can be brushed with melted butter before baking, an optional but nice touch.)

Bake the biscuits for 12 to 15 minutes, or until they are golden on top. Serve them warm.

Flea Street Cafe Stir Fry

Servings: —
Source: Jessie Cool
Serves 4 as an entree when tossed with 1 lb. of buckwheat noodles

Ingredients
2 Tbs. canola oil
1 medium onion sliced thin
1/8 tsp. chili flakes
1 1/2 tsp. toasted sesame oil
2 Tbs. tamari
1 Tbs. fresh garlic chopped
1 Tbs. fresh ginger chopped
1 lb. mixed greens
salt to taste and toasted sesame seeds to garnish

optional: 1 lb of tofu

Directions
Over medium heat, in a large saute pan, saute all ingredients except stir fry for 5 minutes. Add stir fry. Toss for 2 to 3 minutes. Cover, turn off the heat. Let sit for 5 minutes. Season and serve as is or tossed with cooked noodles.

Red Beans and Rice

Servings: 8
Prep Time: 20 min
Cook Time: 3 hrs
Source: The New Orleans Cook Book
This is the way red beans and rice were cooked in the old days -loaded with meat and steeped in a rich, natural gravy. You must include a large ham bone, whose marrow gives the beans that creamy texture and distinctive smoky flavor. Many supermarkets now carry only pre-boned hams, and you may have difficulty finding ham bones. Ask your local packer which butchers still bone their own hams and buy the bones in large batches. Ham bones freeze well, and a good supply in the freezer will enable you to prepare red beans the right way whenever you wish. If you have any left over. red beans freeze beautifully. Just add a little water and perhaps a pinch of salt when you reheat them.

Be sure to use baked rather than country or smoked ham in this and all other New Orleans beans dishes. Smoked ham is too salty and will unbalance the seasonings. Pickled pork is pork shoulder marinated in brine for over a week; New Orleans markets regularly carry it, but elsewhere you probably will not find it. A good substitute for pickled pork is salt pork; with salt pork eliminate all other salt in the recipe.

Ingredients
2 lb. dried red (kidney) beans, soaked overnight in cold water to cover
2 c. chopped onion
1/2 c. thinly sliced green scallion tops
1/2 c. chopped green pepper
1 1/3 Tbs. finely minced garlic
2 Tbs. finely minced fresh parsley
1 lb. seasoning (baked) ham, cut into 1-inch cubes
1 lb. pickled pork (page 9), cut into large chunks
1 large ham bone with some meat on it, sawed into 4- to 5-inch lengths
1 Tbs. salt
1/2 tsp freshly ground black pepper
1/8 tsp. cayenne
1/8 tsp. crushed red pepper pods
2 whole bay leaves, broken into quarters
1/2 tsp. dried thyme
1/8 tsp. dried basil
2 qt. cold water, approximately
Boiled Rice (page 17 ~ double the recipe)

Directions
Drain the soaked beans in a colander and put them, along with all the other ingredients, into a heavy 8- to 10-quart pot or kettle, adding just enough of the cold water to cover. Bring to a boil over high heat, then lower the heat and simmer on low heat for 2 1/3 to 3 hours, or until the beans are tender and a thick natural gravy has formed. Add about 1 cup of water toward the end of cooking if the mixture appears too dry. During cooking, stir frequently and scrape down the sides and across the bottom of the pot with a wooden spoon or spatula to prevent scorching. (If you use a heavy pot and very low heat – just high enough to keep the barest simmer going – you should have no problem with beans sticking to the pot during cooking.) Stir the entire mixture thoroughly just once about every half hour.

When the beans are cooked, turn off the heat. To serve, ladle about 1 1/2 cups of beans, with meat and gravy, over a portion (about ~2/3 cup) of boiled rice.

Sour Cream Bran Muffins

Servings: 12
Prep Time: 45 min
Source: Gourmet | October 1991
This is the Rolls-Royce of bran muffin recipes.

Ingredients
* 1 stick (1/2 cup) unsalted butter, softened
* 1/4 cup firmly packed light brown sugar
* 1 large egg, beaten lightly
* 1 cup sour cream
* 1/4 cup dark molasses
* 1/2 cup raisins
* 1 cup all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup miller’s bran (available at natural foods stores, specialty foods shops, and some supermarkets)

Directions
In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy, beat in the egg, the sour cream, and the molasses, and stir in the raisins. In a bowl whisk together the flour, the baking soda, the salt, and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.) Spoon the batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.

Chocolate Sauce – Brendan

Servings: —
Prep Time: 10 min
Everybody knows that the best dessert in all the world is Chocolate Sauce over Vanilla Ice Cream, preferably Haagen-Dazs. This chocolate sauce is also used for ice cream desserts such as Pears Belle Helene.

Ingredients
1 C of high-quality whipping cream, not ultra pasteurized
1 C of Nestle’s dark chocolate chips, or a higher-quality semisweet chocolate, or 3 oz semisweet chocolate mixed with 1 oz unsweetened, or semisweet chocolate mixed with bittersweet chocolate, cut up. It is not necessary to gild the lily with expensive chocolate unless you have an over-indulgent palate and heavy pocketbook.

Optional:
liqueur: 1 tbs.
strong fresh coffee: 1 tbs.
vanilla: 1 tsp
almond flavoring: dash

Makes 2 cups

Directions
Using a heavy bottomed pot, stir the cream with a wire whisk until it just barely shows bubbles around the edge.

Gradually add the chocolate, stirring continuously for about 5 minutes, or until the mixture thickens. Remove from heat and let cool, or pour it over ice cream and eat immediately.

Cranberry Bean Soup

Servings: 6
Source: Saveur in Issue #21
If fresh cranberry beans are available, omit overnight soaking.

Ingredients
4 tbsp. extra-virgin olive oil
2 small yellow onions, peeled and chopped
2 small carrots, peeled and chopped
2 stalks celery, chopped
5 cloves garlic, peeled and minced
3 tbsp. finely chopped fresh parsley
3 tbsp. finely chopped fresh basil
1 1/2 lbs. plum tomatoes, peeled, seeded, and chopped
2 cups dried cranberry beans, soaked overnight
1 bay leaf
3 fresh sage leaves, chopped
Salt and freshly ground black pepper

Directions
1. Heat oil in a large pot over medium-low heat. Add onions, carrots, and celery and cook until vegetables are soft, 15 minutes. Add garlic and 1 tbsp. each of parsley and basil; cook for 10 minutes.

2. Add tomatoes, cook 10 minutes more, then add beans, 4 cups water, bay leaf, and sage. Simmer soup over medium heat (adding water if necessary) until beans are very tender, about 1 1/2 hours. Add remaining parsley and basil, season with salt and pepper, and serve.”

Lighter Lemon Bars

Servings: 16 (2-inch) bars or 25 smaller bars
Preheat: 350°
Source: Chewy Gooey Crispy Crunchy by Alice Medrich
Tart lemon filling sits atop a crunchy cornmeal cookie, instead of rich shortbread crust. Superbly tart and tangy, which is just the way I like them.

Ingredients
FOR THE CRUST
2/3 cup (3 ounces) unbleached all-purpose flour
1/4 cup (1.375 ounces) yellow cornmeal
Pinch of salt
1/8 teaspoon baking soda
2 tablespoons unsalted butter, softened
1/3 cup (2.33 ounces) sugar
1 large egg yolk
1 tablespoon nonfat yogurt
1/4 teaspoon pure vanilla extract

FOR THE TOPPING
2/3 cup (4.625 ounces) granulated sugar
2 large eggs
1 large egg white
Grated zest of 1 large lemon, preferably from an organic or unsprayed fruit
1/2 cup strained lemon juice, preferably from an organic or unsprayed fruit
1/4 cup (1.125 ounces) unbleached all-purpose flour
Powdered sugar for dusting (optional)

EQUIPMENT
An 8-inch square metal baking pan, the bottom and all 4 sides lined with foil. Preheat the oven to 350°F. Position a rack in the lower third of the oven.

Directions
To Make the Crust
Combine the flour, cornmeal, salt, and baking soda in a small bowl and mix together thoroughly with a whisk or fork.
In a medium mixing bowl with an electric mixer, beat the butter until creamy. Add the sugar and beat at high speed for about 1 minute, or until the mixture begins to form a mass. Beat in the egg yolk, yogurt, and vanilla. Add the flour mixture and beat on low speed just until combined. Scrape the bowl and beater. Knead the mixture briefly with your hands to be sure all of the flour is incorporated.
Press the dough evenly into the pan. Prick it all over with a fork. If the pan is lightweight, place it on a baking sheet to prevent the crust from burning on the bottom. Bake for 20 to 25 minutes, until the surface is deep golden brown.

To Make the Topping
While the crust is baking, whisk the sugar with the eggs and the egg white until well blended. Grate the lemon zest directly into the bowl. Whisk in the lemon juice. Whisk in the flour.
When the crust is brown, turn the oven temperature down to 300°F. Slide the rack with the pan out and pour the topping over the hot crust. Bake for 15 to 20 minutes, until it barely jiggles when you shake the pan gently back and forth. Cool on a rack. Chill before cutting into squares.
Serve cold (my favorite) or at room temperature, dusted with powdered sugar. May be stored in an airtight container in the refrigerator for 2 or 3 days.

Cranberry Streusel Shortbread Bars

Servings: 3 doz
Preheat: 325°
recipeNotes: The best of Fine Cooking Cookies No. 23 101 bdest-ever recipes, tips, tricks and more
Tangy cranberries and an ultra-rich buttery crust make these bars a decadent treat.

Ingredients
FOR THE CRUST & STREUSEL:
10 1/2 oz. (1 cup plus 5 Tbs.) unsalted butter, melted and cooled to just warm
1 cup granulated sugar
3/4 tsp. table salt
2 large egg yolks
14 1/4 oz. (3 cups plus 3 Tbs.) unbleached all-purpose flour

FOR THE CRANBERRY TOPPING:
One 12-oz. bag fresh or frozen cranberries, picked over, rinsed, and drained
1 cup granulated sugar

Directions
Make the crust: Line a straight-sided 13×9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal. In a medium bowl, stir the butter, 3/4 cup of the sugar, and the salt. Whisk in the egg yolks. Stir in the flour to make a stiff dough. Transfer about 2 cups of the dough to the prepared pan, and press the mixture evenly into the bottom. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes) until the dough is firm.
Meanwhile, position a rack in the center of the oven and another near the top. Heat the oven to 325°F.
Bake the dough on the center rack until the crust begins to set but does not brown at all on the edges (the center will not be firm yet), about 20 minutes. While the crust bakes, prepare the streusel and the cranberry topping.
Make the streusel: With your fingers, combine the remaining 1/4 cup sugar with the reserved dough until crumbly. The mixture should hold together when pressed, but readily break into smaller pieces.
Make the cranberry topping: In a medium saucepan, bring the cranberries, sugar, and 1/4 cup water to a boil over high heat. Reduce the heat to medium high and continue to boil until the liquid is reduced to a thick syrup, 5 to 8 minutes. Remove the pan from the heat and let the mixture cool for 5 to 10 minutes-the syrup will continue to thicken as the mixture cools.
Spread the cranberry mixture evenly over the hot crust. Scatter the streusel over the cranberries (don’t crumble the streusel too much or the texture will be sandy). Increase the oven temperature to 350°F and bake the bars near the top of the oven until the streusel is golden and set about 25 minutes. (Baking the bars at the top of the oven helps the streusel brown faster without over-browning the crust.)
Set the pan on a metal rack to cool until the crust is completely firm, at least 1 hour. (For faster cooling, put the bars in the fridge once the pan is no longer piping hot, or even outside in winter.)
When the bottom of the pan is cool, carefully lift the bars from the pan using the foil sides and transfer them to a cutting board. Separate the foil from the bars by sliding a spatula between them. Cut the bars into 1 3/4 inch squares. They will keep at room temperature for one week.

Vanilla Sugar Cookies

Servings: 2 doz
Preheat: 350°
Be sure to bake these cookies on a cookie sheet, not a rimmed baking sheet ; otherwise, they’ll bake too slowly, the dough will spread, and the cookies won’t retain a nice, round shape.

Ingredients
8 1/2 oz. (1 3/4 cups) unbleached all-purpose flour
1/2 tsp. baking powder
1/2 tsp. table salt
1/2 lb. (1 cup) unsalted butter, softened at room temperature
1 cup granulated sugar; more for coating
1 large egg
1/2 tsp. pure vanilla extract

Directions
Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, whisk the flour, baking powder, and salt to blend. Using a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape the bowl with a rubber spatula. Beat in the egg and vanilla until thoroughly combined, about 2 minutes. Scrape the bowl again. With the mixer on low speed, slowly blend in the flour mixture until incorporated, about 30 seconds.
Drop the dough by rounded tablespoonfuls into a bowl of granulated sugar and roll to coat; then set the coated balls 3 inches apart on ungreased cookie sheets.
Bake until the cookies are golden brown on the edges and slightly soft in the center, 15 to 18 minutes. Let the cookies cool on the sheet for 1 minute before transferring them to a rack to cool.
The cookies can be stored an airtight container for up to 3 days.

Sancocho – Fish and Potato Stew

Servings: 4
Prep Time: 10 min
Cook Time: 30 min
recipeNotes: From Jose’ Andres “”Made in Spain””

Ingredients
For the mojo sauce

3 garlic cloves
1/4 tsp cayenne (or more to taste)
1/2 teaspoon sweet pimenton (spanish smoked paprika)
1/2 teaspoon sea salt
1 teaspoon spanish extra-virgin olive oil

For the stew

1 bay leaf
1 small spanish onion, peeled and quartered
1 small red bell pepper, seeded and cut into 2- inch strips
6 sprigs fresh flat-leaf parsley
1 pound yukon gold potatoes, peeled and chopped
1 pound sweet potatoes, peeled and chopped
1 fennel bulb – sliced in quarters (optional)
sea salt to taste
4 6-ounce sea bass fillets

Directions
Prepare the sauce: Using a mortar and pestle, mash the garlic, guindilla pepper, pimenton, and salt into a paste, Keep turning the mortar clockwise while mashing and scrape down the paste from the sides of the mortar with the pestle, Slowly pour in the olive oil and continue mashing until the oil is well incorporated, then set the sauce aside,
Prepare the stew: Put the bay leaf, onion, bell pepper, parsley, potatoes, and sweet potatoes into a medium saucepan, add 4 cups of water, and bring to a boil over high heat, Reduce the heat to medium-low and cook until tender, about 20 minutes, Stir 1 teaspoon of the cooking liquid into the sauce in the mortar, Season to taste with more salt.
Season the sea bass with salt and add the fillets to the pan. Cook for 6 to 7 minutes or until the fillets are cooked through. Don’t let the liquid come to a boil once the fish is added.
The stew should cook low and slow so the fish doesn’t break apart in the broth. Transfer the fillets to serving bowls and ladle several ounces of broth over each. Place some potatoes, sweet potatoes, onions, parsley, and red pepper around the fillets and top the fillets with a spoonful of the mojo sauce.