Author: DandE Recipes

Bread Recipes

Servings: 
Preheat: 
Prep Time: 
Source: https://www.youtube.com/watch?v=HlJEjW-QSnQ for steps

Ingredients: 

Tartine basic – 75% hydration
o 350+ 25g water room temperature
o 100g starter
o 450g bread flour
o 50g whole wheat flour
o 10g salt

Tartine rye – 80% hydration
o 375+25g water room temperature
o 100g starter
o 415g bread
o 85g dark rye
o 10g salt

Molasses rye
Same as above rye, but thoroughly mix 2 Tbsp of molasses into water before adding starter. Also works with Classic Tartine.

Raisin Bread
Same a classic. 1 1/4 cup raisins in warm water for 30 minutes, then drain. After giving the dough a second turn, add the raisins to the dough, thoroughly working raisins into dough. Complete the bulk fermentation.

White – 75% hydration
Same as Tartine basic, but use 500g of White, no whole wheat.
Add 5g wheat bran

Tartine semolina – 80% hydration
o 375+ 25g water room temperature
o 100g starter
o 350g semolina flour
o 150g bread flour
o 10g salt

Directions: 

Levain preparation the night before Makes 200+g, enough for 2 loaves
50 starter:100 water:50 bread+50 whole flour (1:2:2).
Rise for overnight. Should pass the float test.

Starter refresh steps if starter is almost dead. Numbers are starter:water:flour. Initially use bread flour with 10% rye
Day 1 (if starter is old). | Day 2
7am 1:1:1 (15:15:15) | 7am 1:2:2 (5:10:10)
2pm 1:1:1 (15:15:15) | 1:2:2 (5:10:10)
9pm 1:4:4 (5:20:20) | 1:5:5 (5:25:25)

Chocolate cocoa-tahini cookies with sesame crunch

Servings: 24 cookies
Preheat: 350
Prep Time: 30 minutes
Source: Dorie Greenspan

David’s favorite cookie – we made it for his 67th birthday.

Ingredients: 

Sesame Crunch
1/4 C (40g) sesame seeds
2 Tbsp white sugar
2 tsp water

Cookie Dough
3/4 cup (102 g) all purpose flour
1/3 cup (28 g) unsweetened cocoa powder (sift if there are lumps)
1/4 tsp baking soda
6 tbsp (85 g) unsalted butter, softened to room temperature
1/4 cup (63 g) tahini
3/4 cup (150 g) granulated white sugar
1/3 cup (67 g) packed brown sugar
1/2 tsp fine salt
1 large egg
6 oz (170 g) finely chopped dark chocolate (or 1 cup chocolate chips)

Directions: 

Line 2 baking sheets with silicon mats or parchment paper. Preheat oven.

Sesame crunch.
Line a baking sheet with a silicone mat, or lightly butter the baking sheet, and place it near the stove. Measure out sesame seeds and place them near the stove. Sprinkle granulated white sugar in the bottom of a small heavy skillet (non-stick is great here), then drizzle it with water. Place the skillet over medium-high heat and allow the sugar to come to a boil. Continue cooking, swirling gently 1 or 2 times to make sure all the sugar is incorporated, until it starts turning color. Once it is pale golden in spots, gently stir it with a silicone spatula until it is evenly amber in color (this will happen quickly, so don’t turn your back), then add the sesame seeds and stir to coat. Once coated evenly in the caramel, scrape the mixture out onto your prepared baking sheet, spread it as thinly as you can manage (don’t worry if it clumps) and let it cool completely. Once cool, finely chop the sesame crunch (you want pieces no larger than a pea) and set aside.

Cookie dough
Whisk the flour, cocoa, and baking soda together in a medium bowl. In the bowl of an electric stand mixer fitted with the paddle attachment, combine butter, tahini, both sugars, and salt. Cream together on medium speed for 2 minutes until creamy and pale in color, scraping down the bowl a few times to incorporate everything. Add egg and cream for another minute or so, again scraping down the bowl.

With the mixer off, add the flour-cocoa mixture all at once and stir on low speed until the dry ingredients are almost but not quite combined. Pour in the chopped chocolate and the chopped sesame crunch, and mix until the dry ingredients have disappeared and the chocolate and sesame crunch are evenly distributed. Give the dough, which will look like frosting, a few turns with a spatula.

Using a medium cookie scoop, scoop out level portions of dough on the prepared baking sheets, leaving about 2″ between each cookie (they will spread in the oven!). Bake in the preheated oven for 13-15 minutes, rotating the pans top to bottom and front to back half-way through baking, until the edges are just set. Allow the cookies to rest on the cookie sheet for 5 minutes and then move to a rack.

French Flageolet Beans

Servings: 6-8
Preheat: 300
Prep Time: hours
Source: https://www.foodnetwork.com/recipes/french-flageolet-beans-2137547

Ingredients: 

1 pound dried flageolet beans
2 tablespoons good olive oil
4 ounces bacon, diced
2 cups medium-diced yellow onion (2 onions)
2 cups medium-diced fennel, trimmed and cored
2 carrots, scrubbed and medium-diced
4 teaspoons minced garlic (4 cloves)
2 cups canned beef or vegetable broth
2 bay leaves
1 large sprig fresh rosemary
Kosher salt and freshly ground black pepper

Directions: 

The night before cooking, place the beans in a large bowl and cover them with water by 1 inch. Cover the bowl with plastic wrap and refrigerate overnight.

The next day, preheat the oven to 300 degrees. Drain the beans, rinse well, and drain again. In a large ovenproof pot such as Le Creuset, heat the olive oil over medium to medium-low heat, add the bacon, and cook for 4 to 5 minutes, until the bacon starts to brown. Add the onion, fennel, and carrots and cook for 7 minutes, stirring occasionally, until the vegetables begin to soften but aren’t browned. Add the garlic and saute for 1 to 2 more minutes.

Add the flageolets to the pot and stir in the broth, bay leaves, and rosemary. (Don’t be tempted to add salt! The beans will become tough.) Add 2 cups of water, which should just cover the beans, and bring to a simmer on top of the stove. Cover the pot tightly and bake in the oven for 45 minutes. Remove the lid, stir in 1 tablespoon salt and 1 teaspoon pepper, and return the pot to the oven without the lid. Raise the temperature to 350 degrees and bake for 30 to 45 more minutes. The beans will be very tender and there will be just a little liquid in the bottom of the pan. (If the beans are dry, add a little more water.) Discard the bay leaves and rosemary. Taste for seasonings and serve hot.

New Orleans-Style Anasazi Beans and Rice

Servings: 8
Preheat: 
Prep Time: 
Source: https://www.finecooking.com/recipe/new-orleans-style-anasazi-beans-and-rice

In New Orleans, red beans and rice, affectionately called “red and white,” is traditionally served on a Monday as a way to use up Sunday dinner’s ham bone. Here, smoked sausage lends its spicy flavor to the rice and meaty Anasazi beans. For this recipe, it’s not essential to keep the beans’ shape intact—you want them to be very soft.

Ingredients: 

1 lb. (2-1/2 cups) dried Anasazi beans
1 Tbs. pure olive oil
6 oz. fully cooked andouille or other spicy smoked sausage, halved lengthwise and cut crosswise into 1/4-inch-thick slices
3 medium celery stalks with leaves, cut into 1/2-inch dice
3 medium scallions, thinly sliced
1 medium green or yellow bell pepper, stemmed, seeded, and cut into 1/2-inch dice
1 medium red onion, cut into 1/2-inch dice
1 cup coarsely chopped fresh flat-leaf parsley
1 dried bay leaf
1 tsp. fresh thyme or 1/2 tsp. dried
Kosher salt and freshly ground black pepper
2 medium cloves garlic, minced
2 cups long-grain white rice
Hot pepper sauce, for serving
Jarred pickled jalapeños, for serving

Directions: 

Spread the beans out and pick through them, discarding any rocks, bits of debris, and shriveled beans. Rinse the beans under cold water to remove any dust or dirt. Put the beans in a large metal bowl with enough cool water to cover by about 3 inches. Soak at room temperature for 6 to 8 hours, adding more water if the level gets low. To see if the beans have soaked long enough, cut one in half. It should be the same color at its center as it is at the edge. Drain and rinse.

Put the beans in a 6-quart Dutch oven. Add 2 quarts cool water, or enough to cover the beans by about 3/4 inch. Bring just to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook, partially covered, stirring occasionally and adding hot water if necessary to keep the beans submerged, until they begin to soften, about 30 minutes.

Meanwhile, heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the sausage and cook, stirring often, until browned, about 4 minutes. Stir in the celery, scallions, bell pepper, onion, 1/2 cup of the parsley, the bay leaf, thyme, 1 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

Add the sausage mixture to the beans and return to a simmer. Continue to simmer, stirring often, until the beans are very tender and the liquid is very thick, about 40 minutes.

Meanwhile, bring 4 cups water to a boil in a heavy-duty 3-quart saucepan over high heat. Add the rice and 1-1/2 tsp. salt, stir once, reduce the heat to low and simmer, covered, until the rice is tender and the liquid is absorbed, about 20 minutes

Discard the bay leaf from the beans, stir in the remaining 1/2 cup parsley, and season to taste with salt and hot pepper sauce. Serve the beans over the rice, with the hot pepper sauce and pickled jalapeños with their liquid on the side.

Buttered Stuffing With Celery and Leeks

Servings: 8-10
Preheat: 375
Prep Time: 1 1/4 hours, plus overnight drying
Source: ALISON ROMAN – New York Times; https://cooking.nytimes.com/recipes/1020600-buttered-stuffing-with-celery-and-leeks

Those of you who love stuffing know that it might be the only reason to host Thanksgiving. This version is an updated classic — no dried fruit, no surprise ingredients, no “twists” — just a very buttery, deeply savory stuffing made with garlic, leeks and a lot of celery. The bread is crusty and torn, never cubed (for those crisp, craggy edges), and the whole thing is baked in a baking dish, never inside the turkey (to keep it light and fluffy with a custardy interior and a golden-brown top). All stuffing needs two trips to the oven: once, covered, to cook it through and twice, uncovered, to crisp up the top. You can do the first bake ahead of time if you like, or do one after the other if the timing works out that way.

Ingredients: 

1 large loaf good, crusty bread, preferably sourdough or ciabatta (about 1¼ pounds)
¼ cup olive oil
8 tablespoons unsalted butter
6 garlic cloves, thinly sliced
2 large leeks, white and light green parts, chopped
Kosher salt and freshly ground black pepper
6 celery stalks, thinly sliced, leaves reserved for garnish if available
½ cup dry white wine
½ teaspoon red-pepper flakes (optional)
2 ½ cups low-sodium chicken, turkey or vegetable broth
3 large eggs
½ cup finely chopped parsley
¼ cup finely chopped chives
2 tablespoons finely chopped marjoram, oregano or thyme

Directions: 

Using your hands, tear bread, crust and all, into 1 1/2- to 2-inch pieces. (Alternatively, you can cut the bread with a knife, but I prefer the way the craggy bits toast and soak up the goods.) Place chunks on a rimmed baking sheet, and let sit uncovered at room temperature for 12 to 24 hours. If you’re short on time, you can toast the chunks in a 300-degree oven instead, tossing occasionally, until lightly crisped, but not browned, on the outside.

Heat oven to 375 degrees. In a large skillet over medium-high heat, combine olive oil and 4 tablespoons butter. Once butter has melted, add the garlic and leeks. Season with salt and pepper and cook, stirring occasionally, until leeks are bright green and totally softened, 8 to 10 minutes.

Add celery, and season with salt and pepper. Cook, stirring occasionally until bright green and tender, 4 to 6 minutes. Add white wine, and cook until reduced by about three-quarters, 3 to 4 minutes. Add red-pepper flakes, if using, and remove from heat.

Whisk together broth and eggs in a medium bowl. Place bread in a large bowl (you want a lot of room for mixing, so go big), and add the leek and celery mixture, parsley, chives and marjoram. Stir to coat so that everything is evenly distributed, trying not to totally crush the bread. Pour the egg mixture over everything and toss a few times. Let sit a minute or two and give another toss. Repeat twice until all the liquid has absorbed and evenly distributed to each and every piece of bread.

Transfer mixture to a 2 1/2- to 3-quart baking dish (a 9-by-13 pan also works), making sure not to pack it too tightly. (You want to keep the bread in the stuffing as light as possible.) Dot the top with the remaining 4 tablespoons butter, making sure to pay extra attention to the corners, where the stuffing will get the crispiest.

Cover with foil and bake until the stuffing is sizzling at the edges and completely cooked through, 25 to 30 minutes. If it’s not yet time to serve, remove stuffing from oven and set aside. (If you are nearly ready to serve, proceed directly to the next step and continue without pausing.)

When ready to serve, remove foil and increase temperature to 425 degrees. Bake stuffing until crispy, crunchy and impossibly golden brown on top, 20 to 25 minutes. Scatter with celery leaves, if using, and serve.

Shrimp Creole

Servings: 4
Preheat: 0
Prep Time: 1 hour
Source: Adapted from the 1975 edition of the New Orleans Cookbook Paperback by Rima and Richard Collin

Ingredients: 

2/3 C oil
1/2 C flour
1 3/4 thinly sliced scallions
1/3 C celery
1 C onion, chopped
1/2 C chopped green pepper
4 tsp minced garlic
3 Tbs parsley
16 oz can Italian style whole peeled tomatoes, drained
8 oz can tomato sauce
1 Tbs chives
4 Tbs dry red wine
4 bay leaves
6 whole allspice
2 whole cloves
2 tsp salt
3/4 tsp pepper
1/2 tsp cayenne
1/4 tsp chili
1/4 tsp mace
1/4 tsp dried basil
1/2 tsp dried thyme
4 tsp lemon juice
2 C water
2 lb raw shrimp, cleaned

Cooked rice

Directions: 

In a 6-8 quart pot, heat the oil and gradually add the flour, stirring constantly. Continue stirring over low heat until the roux is medium brown or the color of peanut butter. Remove from the heat. Add the fresh vegetables and parsley to the roux, mix well, reduce heat to low, and cook, stirring constantly until the vegetables begin to brown. Mix in the canned tomatoes and sauce, chives, wine, seasonings, and lemon juice.

Raise the heat and bring to a low boil. Add water and bring to a boil again, mixing thoroughly. Simmer for approximately 45 minutes. Add the shrimp and allow to come to a low boil again, then cover, reduce heat, and simmer for another 20 minutes (seems excessive to me). Remove pot from the heat and allow to stand 10 minute prior to serving. Serve with rice.

Vegetarian Carbonara With Spinach

Servings: 4
Preheat: 0
Prep Time: 30 minutes
Source: https://cooking.nytimes.com/recipes/1019816-vegetarian-carbonara-with-spinach?utm_source

This spinach-laden carbonara deviates from the standard by nixing two of its leading ingredients: custardy egg yolks, which create its silky texture, and cured meat, which delivers its salty punch. This egg-free version uses a combination of butter and starchy pasta cooking water to give the sauce body. A sprinkle of grated smoked Provolone or Gouda adds a bit of the earthy flavor that traditionally comes from guanciale or pancetta. The final coup? Adding greens: One entire pound of baby spinach may look like a gargantuan amount, but it wilts right into the pasta. Most importantly, don’t be shy with the black pepper: It adds a necessary dose of spice and heat.

Ingredients: 

3 tablespoons extra-virgin olive oil
1 cup finely chopped onion
5 cloves garlic, thinly sliced
1 pound spaghetti
Salt and pepper
2 tablespoons unsalted butter
1 pound fresh baby spinach
Red-pepper flakes, to taste (optional)
¾ cup grated Parmesan (2 1/2 ounces)
1 tablespoon fresh lemon juice
½ cup grated smoked Provolone or Gouda (1 1/2 ounces)

Directions: 

Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until light golden, about 5 minutes.

Meanwhile, cook the pasta in a pot of salted boiling water until al dente. Reserve 2 cups cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot and heat over low. Add the butter and onion-garlic mixture and cook, stirring constantly, until most of the liquid is absorbed and sauce is slightly thickened, 3 to 5 minutes. Add the spinach, season with salt, plenty of pepper and red-pepper flakes, if using, and stir until spinach is wilted. Stir in the Parmesan and lemon juice; season with salt and pepper.

Divide the pasta among 4 bowls and top each with 2 tablespoons smoked cheese. Finish with more black pepper, if desired.

Pasta Puttanesca

Servings: 4
Preheat: 
Prep Time: 30 minutes
Source: https://www.davidlebovitz.com/recipe/pasta-puttanesca-recipe/

Use canned plum tomatoes if you can. Fresh tomatoes don’t lend the same flavor to this pasta. To get them to the right consistency for the tomato puree called for in the recipe, remove them from the can and crush them with a fork or by hand. Also note that the sliced garlic is added to the oil cold. If you add minced garlic to hot oil, it can burn very quickly.I always rinse capers, whether they are salt-packed or in brine. Then I squeeze them dry before using them. The brine has particular flavor that, to me, distracts from the capers. If using salt-packed anchovies, those should be rinsed as well. Anchovies packed in oil don’t need to be rinsed.You can start the pasta before you begin making the sauce, although if making this for the first time, it’s probably easier to make the sauce, set it aside, then rewarm it again before adding the warm pasta and a bit of the pasta water, until you get the rhythm down. Make sure to reserve some of the pasta water to finish the pasta in the tangy tomato sauce.

Ingredients: 

2-3 tablespoons extra-virgin olive oil
6 cloves garlic, peeled and thinly sliced
5-6 anchovy filets, minced
3 tablespoons capers, coarsely chopped
1/4 teaspoon red pepper flakes
1/3 cup (40g) chopped, pitted black olives, preferably oil cured
1 3/4 cups (14oz can, 390g) tomato puree (see headnote)
1 1/2 tablespoons tomato paste
7 ounces (200g) dried pasta

Directions: 

1. Make the sauce by putting the olive oil, garlic, and minced anchovies in a large, wide skillet. Heat the pan over medium heat, cooking the garlic and anchovies, stirring frequently, until the garlic is lightly browned and the anchovies are very soft and almost melting, about 2 minutes.Meanwhile, heat a large pot of water to cook the pasta in.
2. Add the olives, capers, and red pepper flakes to the skillet, and stir for a minute, then add the tomatoes and tomato paste. Continue to cook, and stir, until the sauce is a deeper red color and the consistency of warm jam, which will take a couple of minutes. You want it wet and loose, but not watery. Remove from heat and set aside.
3. When the pasta water is boiling, add the pasta and cook it until it’s al dente. Just before the pasta is ready, rewarm the sauce. Drain the pasta, reserving some of the water, and add the pasta to the sauce warming in the pan, as well as 1 to 2 tablespoons of the reserved pasta water, stirring until the sauce coats the pasta and everything is heated through.

Serving: The pasta doesn’t really need any accompaniment so I don’t serve it with cheese or another else on top.

Storage: The sauce can be made 2-3 days in advance and refrigerated.

Variations: Some people add a bit of fresh, chopped parsley to the sauce, or dried oregano. I don’t, but you’re welcome to.

Green Tomato Brownies

Servings: 2 dozen brownies
Preheat: 375
Prep Time: 45 min
Source: A Taste of Home

People will not believe how wonderful these bars are. They have a unique flavor which people will come back for more.

Ingredients: 

4 cups finely chopped green tomatoes
2 cups packed brown sugar, divided
2 tablespoons lemon juice
1 teaspoon lemon extract
3/4 cup butter, softened
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned oats
1/2 cup chopped walnuts

Directions: 

Drain tomatoes on paper towels for 10 minutes. In a saucepan, combine tomatoes, 1 cup of brown sugar and lemon juice. Simmer, uncovered, for 20-25 minutes or until thickened. Remove from the heat and stir in extract; set aside.

In a bowl, cream the butter and remaining brown sugar. Add flour, baking soda and salt; mix well. Stir in oats and nuts. Press 2-1/2 cups on a greased 13-in. x 9-in. baking pan. Spread tomato mixture over crust. Crumble remaining oat mixture on top. Bake at 375° for 30-35 minutes or until golden brown. Cool.

Tarragon Tartar Sauce

Servings: 4
Preheat: 0
Prep Time: 10 minutes
Source: https://food52.com/recipes/18172-pan-fried-red-snapper-with-tarragon-tartar-sauce

Best tartar sauce ever.

Ingredients: 

1/2 cup mayonnaise
1 1/2 tablespoons minced cornichons (Maille Original is good)
2 pickled onions from the cornichons jar, minced
2 teaspoons fresh tarragon, finely chopped
1 teaspoon fresh squeezed lemon juice
Salt and fresh ground pepper

Directions: 

Combine all the tarragon tartar sauce ingredients into a small bowl. Mix to combine. Taste and season with salt and pepper, stir well and taste again. Adjust the seasoning as necessary. Place the tartar sauce into the fridge to keep it cool.