Baking powder biscuits

Yield:

• 12 biscuits

Time:

• 15 minutes

Difficulty:

• Easy

Ingredients

• 3 cups all-purpose flour
• 3 tbsp sugar
• 1/2 tsp salt
• 4 tsp baking powder
• 1/2 tsp cream of tartar
• 3/4 cup COLD butter
• 1 egg
• 1 cup whole milk or buttermilk

Instructions

1. Preheat oven to 450 degrees.
2. The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
3. Combine the dry ingredients in a large bowl. 
4. Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough. 
5. Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
6. Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
7. Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits. 
8. Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
9. For extra yumminess, brush the tops of the biscuits with melted butter.

Notes:

• Alternative technique: Grate frozen butter on box cutter
• If time, make dough ahead of time and keep in refrigerator until rolling out biscuits
• Baking in greased muffin tin helps biscuits hold their shape

Variations:

Source: https://www.momontimeout.com/perfect-biscuits-every-time-recipe/

Classic sour dill pickles

Yield:

• 1 gallon pickles

Time:

• 30 minutes active, 7 days inactive.

Difficulty:

• Easy

Ingredients

• 5 pounds whole unpeeled Kirby cucumbers (the smaller the better)
• ½ gallon filtered water [1892 grams]
• ½ cup kosher salt
• 1 cinnamon stick
• 3 bay leaves (dried or fresh)
• 1 dried whole chile pepper
• 1 teaspoon whole coriander seeds
• 1 teaspoon yellow mustard seeds
• 1 teaspoon whole black peppercorns
• ½ teaspoon whole cloves
• ¼ bunch fresh dill, washed (leave the
• stems on)
• 1½ heads garlic, cloves separated and crushed

Instructions

1. If desired, fill a large bowl or bucket with ice and water and place the cucumbers in it. Let sit for 45 minutes or up to 5 hours. This helps firm the cucumbers so they retain crunch during the fermentation process, but it’s not absolutely necessary. 
2. Fill a large ceramic crock or glass jar (gallon-size is ideal) halfway with the filtered water. Add the salt and stir until it has dissolved. 
3. Add the remaining ingredients to the salted water, then add the cucumbers. Make sure the spices, herbs, and garlic are not simply floating on the surface. 
4. Create a seal: If fermenting in a crock, use a plate or a wooden board to force the vegetables beneath the brine. If necessary, top with a clean glass growler or jar filled with water to ensure that the weight applies pressure on the vegetables, keeping them submerged. It fermenting in a jar, use a smaller jar filled with water to do the same. . Cover with a towel to keep out dust and hugs. 
5. Let the soon-to be-picklcs sit at room temperature for 3 to 7 days. The longer they sit and ferment, the sourer they will become. At a stable room temperature, half sour pickles should take 2 to 3 days to ferment and full sour pickles should take 5 to 7 days (the amount of time may vary based on air temperature and even elevation) . You’ll notice that the pickles will turn paler as they ferment. 
6. Once the pickles reach the desired flavor, remove any white yeast or mold (or moldy pickles) from the top of the vessel and discard them. Yeasts and molds are a natural part of the process and typically occur only on the surface, where oxygen meets the vegetables. Don’t worry.  Pack your pickles into smaller glass jars, then cover completely with brine and place directly in the refrigerator. They will keep in the refrigerator for up to 6 months.

Notes:

• To keep pickles crisp, you can [1] add grape, tea, or horseradish leaves to the pickling solution, [2] ferment in a cool location, [3] trim off the blossom end, [4] puncture skin if thick, [5] add a small amount of calcium chloride (¼ t per gallon)
• A Ziploc bag filled with brine and placed on top of the pickles also helps ensure an anaerobic seal. 
• Ideal brine is 3-4% salt by weight (35g / liter of water, or 132g /gallon). 

Variations:

• Add turneric to improve final color

Source: Gefilte Manifesto.

Jewish Rye Bread

Yield: one large loaf, 18 slices

Time: Prep 50 minutes, rise overnight, bake 40 mins. to 50 mins

Difficulty: Moderate

Ingredients:

Rye sour

• 15g fed ("ripe") sourdough starter
• 240g organic rye flour
• 200g room-temperature water (70°F)

Old bread soaker

• 75g cubed rye bread (or other old/stale bread)
• 75g cool water

Dough

• 425g King Arthur Organic All-Purpose Flour or King Arthur Unbleached All-Purpose Flour
• 425g rye sour from above*
• 240g water (80°F)
• 85g old bread soaker from above, at room temperature
• 1 tablespoon caraway seeds (optional)
• ¼ to ½ teaspoon ground caraway seeds (optional)
• 2 teaspoons salt
• 1 teaspoon instant yeast

Instructions

1. To make rye sour: Mix ingredients until all the flour is fully moistened; the mixture will be very stiff. Place the sour in a nonreactive container, sprinkle with a light coating of pumpernickel flour, cover, and let rest for 13 to 16 hours, preferably at a temperature of 70°F.
2. To make old bread soaker: Cut bread into 1" cubes and place in a lidded container. Add the water, shaking container to fully moisten bread. Store the mixture overnight in the refrigerator. Next day, squeeze out excess water and stir bread until it breaks down and becomes the consistency of stiff oatmeal. Measure out 1/3 cup (3 ounces, 85g), and bring to room temperature.  (or warm briefly in the microwave).
3. To make dough: Place ingredients in a mixing bowl. Using the dough hook, mix on lowest speed for 3 minutes, then speed 2 for 3 minutes. Ideal dough temperature after mixing is 78°F.
4. Place dough in an oiled bowl, cover, and allow to rise in a warm spot (78°F) for 1 hour.
5. Deflate and cover the dough and allow it to rest for 10 minutes on a floured surface, folded side up.  Preheat oven and baking stone for 1 hour at 460°F. 
6. Shape the loaf into a bâtard or football shape, taking care not to rip the surface of the dough. Use flour on your hands and the table to help prevent sticking. Pinch the bottom seam closed, if necessary.
7. Place the loaf on a lightly greased piece of parchment paper, sprinkling the parchment with coarse cornmeal, if desired. Cover and let rise for 40 to 45 minutes in a warm spot (78°F).
8. Spray or brush the top of the loaf with room-temperature water and sprinkle with caraway seeds, if desired. Score loaf with 5 horizontal cuts across the top of the loaf, holding blade perpendicular to the surface of the loaf. The cuts should slightly diminish in length as they approach the tips of the loaf.
9. Carefully place the parchment onto a peel (or the bottom on a baking sheet), and slide parchment and loaf onto the hot stone.
10. Bake for 10 minutes at 460°F, then reduce oven temperature to 430°F and bake for 30 to 35 more minutes, checking often for color. The finished loaf should be a deep golden brown when done; its internal temperature should be at least 205°F.
11. Spray or brush the loaf with water again after removing it from the oven. Cool the bread on a rack overnight before slicing.

Notes:

• Leftover bread soaker can be stored in the refrigerator for up to a week.
• If you're not baking on a stone, simply transfer the parchment and loaf to a baking sheet, and place in the oven — cover partially with a stainless steel bowl.
• For extra crispy crust, preheat a cast iron frying pan on the shelf below the baking stone, and pour ½ cup boiling water into the pan when putting bread in oven, partially covering the loaf with a stainless steel bowl to catch the steam.  
• For best steam, cover the loaf with a large metal bowl, with the front of the bowl hanging over the front of the baking sheet or stone so the steam from the frying pan below can vent into the bowl. Remove the bowl after 10 minutes, when you reduce the heat (to avoid burns, use a butter knife to lift it, then grip and remove.)
• This dough is difficult to knead by hand because it's very sticky. If you're up for the challenge, stir all the ingredients together in a bowl until the mixture forms a shaggy mass. Turn the dough out onto an unfloured work surface. Using a bowl scraper to help, knead by hand for 10 minutes, or until the dough is relatively smooth. Scrape the kneading surface frequently to help prevent sticking; the dough will continue to be sticky throughout the process. Wetting your hands, rather than adding more flour, will help prevent sticking without making the dough too dry.
• Be sure to save a large slice in the freezer to make old bread soaker the next time you want to bake this recipe.
• For more detailed information see http://www.kingarthurflour.com/blog/2016/03/23/make-jewish-rye-bread-part-2/

Variations:

• Instead of sprinkling with caraway, try charnishka, available at Indian groceries or through Penzeys.com.  
• Add chopped dill to dough before kneading (or substitute ¼ cup pickle juice for water).

Source: http://www.kingarthurflour.com/recipes/jewish-rye-bread-recipe

No-Knead Sourdough Bread

Yield:

• 1 small loaf  [double all amounts for lrge loaf]

Time:

• Active: 4 hrs; Total:48 hrs

Difficulty:

• Moderate

Ingredients

• Levain:
  
  
• 28g (1 ounce; 1/4 cup) unbleached all-purpose flour
• 28ml (1 ounce or 2 tablespoons) water
• 28g (1 ounce or 2 tablespoons) mature sourdough starter
  
  
• Dough:
  
  
• 270g (9 1/2 ounces) unbleached all-purpose flour, plus more for dusting
• 56g (2 ounces or 1/2 cup) sifted whole-wheat flour
• 240ml (1 cup) water
• 8g salt

Instructions

1. Prepare levain: Stir flour, water, and starter in 1-cup container until smooth. Cover and ferment as close to 78-80°F (26-27°C) as possible until roughly tripled in volume, about 5 hours (you can use a rubber band to help mark the starting volume).
2. When the levain has 1 hour of fermentation time left, whisk all-purpose flour and whole wheat flour in large bowl until combined, about 30 seconds. Using a wooden spoon or rubber spatula, stir in water until dough forms and no dry spots remain. Cover with plastic wrap and let rest 1 hour at room temperature.
3. Set bowl of dough on digital scale and tare scale to zero. Using a clean wet hand or small rubber spatula, scrape 65g (about 2 1/3 ounces) levain onto dough. (Use leftover levain to continue feeding your starter.) Then, using wet fingers of one hand, dimple levain into dough surface, making sure to evenly distribute it and drive it down into the dough. Massage dough using your fingers and thumb to efficiently incorporate levain. With cupped hand, use a scooping motion to mix dough until starter is well incorporated, about 2 minutes. Cover with plastic wrap and rest for 30 minutes as close to 75°F (24°C) as possible.
4. Sprinkle salt evenly all over dough. Using clean wet fingers, dimple salt thoroughly into dough. With cupped hand, use a scooping motion to mix dough until salt is well incorporated and dough becomes smooth, 2 to 3 minutes. Transfer dough to 8-inch square baking dish. Cover with plastic and rest until dough is loose enough to begin the coil foldings, about 45 minutes at 75°F (24°C). If dough is still too taut, give it more time to relax.
5. First Folding: Using two clean wet hands, slide hands under left and right sides of dough, then lift dough slowly while bringing it towards you slightly; the dough will stretch over your hands while maintaining contact with the top and bottom sides of the vessel. Continue lifting the dough until the dough releases from the top side of baking dish. (If dough stretches and stretches and doesn't lift from top side of baking dish, gently lay the dough you're holding back down, then repeat this lifting and stretching step once more; the top side of dough should release on the second try.) Once top side of dough detaches from baking dish, lay the dough you're holding down onto the top side of the baking dish; the dangling dough will naturally fold under itself when you do this. Rotate vessel 180 degrees. Repeat folding process once more. Rotate dish 90 degrees and repeat folding process with third edge. Rotate dish 180 degrees and repeat folding once more for fourth edge. At this point your dough should have an even square shape. Cover and proof for 60 minutes at 75°F (24°C).
6. Second Folding: Repeat folding instructions from Step 5. Cover and proof for 90 minutes at 75°F (24°C).
7. Third Folding: Repeat folding instructions from Step 5. Cover and proof at 75°F (24°C) until dough has increased in size by roughly 60 percent, and is slightly domed and puffy, 90 to 180 minutes.
8. Shaping: Dust oval banneton lightly with rice flour (if using banneton without liner, dust heavily). Lightly dust dough and counter with all-purpose flour. Uncover dough and invert onto floured counter. Using floured hands, gently pinch right side of dough, stretch it outward about 4 inches, then gently fold over so that edge meets the middle of the dough. Repeat stretching and folding on left side. Starting from top of dough, use both hands to lightly stretch dough about 2 inches, then roll over toward middle of dough; continue to gently roll dough toward yourself until seam is on underside and dough is an even, roughly 9-inch long oval shape. Using your fingers, pinch ends to seal. Using a bench scraper, gently flip dough so that seam is facing up. Using two floured hands, gently pick up dough so that it is cradled lengthwise in cupped palms, then gently lay it seam side up in prepared banneton. Cover and proof at room temperature for 15 to 20 minutes.
9. Place proofed dough in refrigerator set no higher than 38°F (3°C). Let rest overnight, at least 12 hours and up to 16 hours.
10. Scoring and Baking: Cut 9-inch by 7-inch rectangle of parchment paper; trim corners to produce approximate oval shape. Place top and bottom of combo cooker on a rimmed baking sheet set on rack in middle position in oven, and heat oven to 485°F (250°C) for 45 minutes. Remove dough from refrigerator, uncover, and place prepared parchment rectangle on top of banneton. Place a cutting board over parchment. Using both hands, invert so that bottom of banneton is facing up, leaving shaped dough on the parchment; remove banneton. Remove cooker bottom from oven and place on heatproof surface. Using a spray bottle, mist dough lightly with water. Holding bread lame or sharp knife at 10- to 30-degree angle to loaf, make one long, 1/2-inch deep slash running the length of dough. With one hand, hold cutting board with dough and parchment over the combo cooker, and with your other hand, grab parchment by one end, and carefully slide into pan (both parchment and dough). Cover pan with cooker top and place in oven. Bake bread for 20 minutes.
11. Once bread has baked for 20 minutes, remove lid, and reduce oven temperature to 450°F (230°C). Continue to bake until bread is dark brown, blistered, and exposed side shows gradient of browning, about 15 to 20 minutes longer. Transfer pan to a heatproof surface, carefully remove bread from pan, and transfer to a wire rack. Allow bread to cool for at least 2 hours before slicing and serving.

Notes:

• Standard sourdough techniques apply -- e.g.,, old dough, additional curing, etc.

Variations:

• Add some rye, buckwheat, etc., to taste.

Source: https://www.seriouseats.com/how-to-make-sourdough-bread

Pita Bread

Yield:

• 6 pitas

Time:

• 20 minutes active, 2 hrs total

Difficulty:

• Easy

Ingredients

• 1 cup water (8 ounces; 240ml), 105–110°F (41–43°C)
• 1 tablespoon (15ml) extra-virgin olive oil, plus more for oiling the bowl
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons instant yeast
• 1 teaspoon kosher salt
• 1/2 cup whole wheat flour (2 1/2 ounces; 70g)
• 2 cups all-purpose flour (10 ounces; 280g), plus more for dusting

Instructions

1. In a medium mixing bowl, combine water, oil, sugar, yeast, salt, and whole wheat flour with a wooden spoon until combined and smooth. Stir in all-purpose flour until the mixture comes together into a shaggy mass.
2. Using clean hands, knead the dough in the bowl for 10 minutes or until it becomes smooth and very elastic, adding only very small amounts of extra flour if dough is extremely sticky (see note). Alternatively, knead dough at low speed in a stand mixer fitted with the dough hook attachment until dough is very elastic and smooth, about 8 minutes.
3. Turn dough out onto a lightly floured work surface and form into a smooth ball. Lightly oil a clean mixing bowl and place dough inside, then rub oiled hands over the top of the dough. Cover bowl with a damp cloth and let rise in a warm place for 1 hour.
4. Meanwhile, place a baking steel or 12-inch cast iron skillet on the top oven rack and preheat oven to 500°F (260°C). Line a plate with a large, clean kitchen towel and set aside.
5. Punch down the dough, transfer to a lightly floured work surface, and cut into 6 even pieces. Form each dough piece into an even ball. Cover with a damp towel and let rest for 10 minutes.
6. Roll each piece of dough into about a 7-inch circle, no more than 1/4 inch thick, taking care not to tear dough and keeping the thickness even all around. Place dough disks on a lightly floured surface, cover with a damp towel, and let proof until slightly puffy, about 30 minutes.
7. Working with as many pitas as will fit on the steel at once, pick up each pita and place on the steel top side down. (If using a cast iron skillet, bake one pita at a time.) Immediately close the oven door and bake until pitas have puffed and are slightly golden around the edges, about 3 minutes. Be careful not to over-bake.
8. Place baked pitas onto towel-lined plate and wrap with the overhanging towel. Repeat with any remaining pitas.
9. For an extra-charred finish, heat a cast iron skillet on the stovetop over high heat until smoking. Working with one pita at a time, briefly heat each side until charred in a few spots, about 30 seconds. Return pita to towel and cover. Repeat with remaining pitas and serve immediately.

Notes:

• Make sure to roll out thin, and flip when adding to oven so that air bubbles distribute properly.
• Wrap baked pitas in towel to prevent drying out.

Variations:

Source: https://www.seriouseats.com/perfect-pita-bread-recipe

Baba Ganoush

Yield:

• 2 pints

Time:

• 2 hours

Difficulty:

• Medium

Ingredients

• 3 medium Italian eggplants (about 2 pounds/900g total), pricked all over with a fork
• 2 tablespoons (30ml) juice from 1 lemon, plus more as desired
• 3 medium cloves garlic, minced
• 3 tablespoons (45ml) tahini
• 1/3 cup (80ml) extra-virgin olive oil, plus more for serving
• 1/4 cup chopped fresh parsley leaves
• Kosher salt

Instructions

1. If Using a Grill (recommended): Preheat a gas or charcoal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes. Continue to step 3.
   
   
2. If Using the Broiler: Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplants on a foil-lined rimmed baking sheet and prick all over with a fork. Broil, turning occasionally, until charred on all sides and completely tender, about 30 minutes (timing may vary depending on broiler strength). Eggplants should be very, very tender when cooked; if eggplant is not fully tender once skin is charred all over, switch oven to 425°F and roast until fully tender (a toothpick or skewer inserted near stem and bottom ends should not meet any resistance). Remove from oven and gather up foil, crimping it around eggplants to form a sealed package. Let eggplants rest for 15 minutes. Continue to step 3.
   
   
3. Open foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a fine-mesh strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.
   
   
4. Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out large bowl, and return eggplant to bowl.
   
   
5. Add lemon juice and garlic to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt, plus more lemon juice if desired.
   
   
6. Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping.

Notes:

• The baba ganoush can be made ahead of time and stored in an airtight container in the refrigerator for up to four days. Let it come back to room temperature before serving.
• Make sure to prick eggplants, and roast until thoroughly blackened.

Variations:

• Use mayonaisse instead of tahini.
• Try roasting the garlic before blending.

Source: https://www.seriouseats.com/the-best-baba-ganoush-recipe

Matzo Meal Pancakes

Yield:

• 4-6 large pancakes

Time:

• 15 minutes

Difficulty:

• Easy

Ingredients

• 3/4 c milk
• 1/2 t Salt
• 1 t Sugar
• 1/2 c Matzo meal
• 2 Eggs, separated

Instructions

1. In medium bowl, whisk together egg yolks, milk, salt, and sugar. Stir in matzo meal. Let sit and thicken for 10 minutes, giving batter a good stir halfway through.
2. Whip egg whites till peaks are soft, and fold into batter.
3. Place wire rack in rimmed baking sheet and preheat oven to 200 degrees. Heat cast-iron or nonstick skillet over medium heat. Spray with cooking spray. When pan is hot, spoon in ¼ cup batter. Cook until first side is golden brown, about 2 minutes. Flip pancake and cook until second side is golden brown, about 1 minute.
4. Transfer pancakes to prepared wire rack and place in oven to keep warm. Repeat with remaining batter. Serve with pancake toppings of your choice.

Notes:

• Needs a little longer to cook, and lower heat, than regular pancakes. 

Variations:

• Substitute ¼ of buttermilk for milk, if you have it

New York Style Pizza Dough

Yield:

• Three 12-inch pies
  

Time:

• 30 minutes active time, 24 hours total time
  

Difficulty:

• Easy

Ingredients

• 630 g bread flour, plus more for dusting (about 4 1/2 cups)
  
• 15 g sugar (about 1½ T)
• 10 g kosher salt (about 1 T)
• 10 g instant yeast (about 2 t)
• 32 g EVOO (about 3 T)
  
• 420 g lukewarm water (about 1 ¾ cups)
  

Instructions

1. Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
   
   
2. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

Notes:

Variations:

Source: Serious Eats.

Neapolitan Pizza Dough

Yield:

• 4 balls of dough

Time:

• 15 minutes to prepare, 3 to 5 days to ferment
  

Difficulty:

• Easy

Ingredients

• 600 g (about 4 cups) bread flour, preferably Italian-style "OO"
• 12 g kosher salt (about 4 teaspoons)
• 9 g (about 2 teaspoons) instant yeast, such as SAF Instant Yeast
• 390 g water 
  

Instructions

1. Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.
   
   
2. Turn dough out onto lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
   
   
   

Notes:

Variations:

Source:  Serious Eats

Buttermilk Pancakes

Yield:

• 4 generous servings

Time:

• 10 minutes

Difficulty:

• Easy

Ingredients

• 2  cups flour (all-purpose or white whole wheat)
• 3  tablespoons sugar
• 1 ½  teaspoons baking powder
• 1 ½  teaspoons baking soda
• 1 ¼  teaspoons kosher salt
• 2 ½  cups buttermilk or yogurt
• 2  large eggs
• 3  tablespoons unsalted butter, melted [or substitute oil]
•  Vegetable, canola or coconut oil for the pan
• ¼ t vanilla extract [optional]

Instructions

1. Heat the oven to 200°F. 
2. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. 
3. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the oil or melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
4. Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
5. Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. 
6. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

Notes:

• Works best if you let the batter sit at room temperature for 15 minutes. 
• No problem beating eggs separately; cracking eggs into mixing bowl saves cleaning an extra dish.
• Mix the dry ingredients together ahead of time and keep in pantry for a quick breakfast.
• Leftover batter keeps nicely in fridge, though won't rise as much the next day.

Variations:

• Substitute white whole wheat flour for all-purpose [our favorite]

Source: New York Times

Lobiani [Georgian Red Bean Soup]

Yield:

• 3 quarts

Time:

• 2 hours

Difficulty:

• Moderate

Ingredients

• 1 pound red beans,  soaked and drained
• 7 cups stock or broth
• 2 bay leaves
• 5 cups water
• ¼ cup olive oil
• 2 large onions, chopped
• 1 red bell pepper, cored, seeded, and chopped (optional)
• 3 large cloves garlic, minced
• Salt and black pepper to taste
• 1 T powdered dried red chiles or 1 teaspoon cayenne 
• 2 T chmeli suneli (Georgian spice mix) 
• 2 T tomato paste 
• 2 T pomegranate molasses 
• ¼ cup dry red wine (optional)
    
•  1/2 cup walnuts, chopped to desired consistency
•  1/2 cup chopped cilantro
•  1/4 cup chopped parsley

Instructions

1.  Add beans  and bay leaves to stock, and cook until tender.
2.  While beans are cooking,  saute  savory vegetables and olive oil until soft. Add spices, tomato paste,  Pomegranate molasses,and red wine, and cook another 10 minutes.
3.  Puree half of cooked beans with sautéed vegetables and water. Add back into bean pot  and simmer another 15-20 minutes until flavors are blended.
4.  Stir in walnuts, coriander, and up to 2 minced cloves additional garlic, and let stand for 10 minutes before serving.
5.  Garnish with herbs and additional walnuts to  taste.

Notes:

• Very nice served with mamaliga (Balkan polenta)  topped with cheese,  yogurt, and herbs.
• Like all bean soups, tastes better the second day.

Variations:

• 1 t cayenne is a little hot, and overshadows other spices. Use less to taste.
• For a smooth texture, grind walnuts before adding.

Source:  combined recipes from Please to the Table: The Russian Cookbook and Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan

Khmeli Suneli (Georgian Spice Blend)

Yield:

• About ½ cup (without the optional ingredients) 

Time:

Difficulty:

• Easy, except finding the ingredients

Ingredients

• 3 tablespoons ground blue fenugreek (or if unavailable, 2 tablespoons powdered dried fenugreek leaves plus 1 tablespoon ground fenugreek)
• 2 tablespoons ground coriander 
• 1 teaspoon powdered dried red chiles
  
  Optional or to taste:
  
• 3 tablespoons powdered dried marigold or safflower petals (Georgian saffron)
• 2 teaspoons dried dill
• 2 teaspoons dried basil
• 2 teaspoons dried mint 
• 1 teaspoon dried summer savory 
• 1 teaspoon freshly ground black pepper 
• ½ teaspoon ground celery seeds

Instructions

1. Combine the fenugreek, coriander, dried flowers, if using, chiles, and optional spices and herbs as you like in a bowl. 
2. Store in a widemouthed glass jar.

Source: Naomi Duguid, Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan

Sonnenblumenbrot [German Sunflower Seed Bread]

Yield:

• 1 large loaf or 2 small loaves

Time:

• 16-20 hours including overnight ferment

Difficulty:

• Moderate

Ingredients

• 130 g rye flour 
• 130 g water (50 ° C)
• 26 g rye sourdough 
• 2.6 g salt
• 100 g whole wheat flour
• 100 g of water (50 ° C)
• 26 g wheat sourdough starter
• 260 g sunflower seeds (roasted)
• 100 g of water
• 100 g wheat flour 1050
• 310 g rye flour 1370
• 10 g sunflower seed flour (roasted)
• 260 g of water (70 ° C)
• 10 g salt
• Sunflower seeds for rolling

Instructions

1. Mix the rye meal with half the amount of water and knead it vigorously in the kneading machine or by hand until the dough has sufficient binding.  Then add the remaining water, the salt and rye starter and mix to a homogeneous mass. Ripen for 12-16 hours at room temperature.
2. Mix the wheat sourdough ingredients and let it mature at room temperature for 10-14 hours.
3. Roast sunflower seeds at 180 ° C for a few minutes, allow to cool and mix with water into old dough, if using. Let it swell for 4-12 hours.
4. Knead all ingredients except old dough for 5 minutes at the lowest level and a further 5 minutes at the second stage. Then incorporate old dough (bring to room temperature first).
5. Let rest for 45 minutes at room temperature.
6. Work the dough round and long, roll into sunflower seeds and put it in a greased box shape with the bottom end down.
7. Ripen for 80-90 minutes at room temperature.
8. Bake at 350° with steam for approx. 70-80 minutes.

Notes:

• I tried mixed rye and wheat ferment together; better results to ferment separately.
• Resting dough in refrigerator for a day before forming and baking makes for a better flavor.
• 2 small loaves make a more pleasing size for this dense bread, and bake more quickly.
• Pan of hot water in the oven makes for the right amount of steam.
  

Source:  Modified from a recipe found on Plötzblog.de.

Naan

Yield:

• 6 servings

Time:

• Prep time 2 hours 30 minutes, cook time 10 minutes

Difficulty:

• Easy

Ingredients

• 3/4 cup warm water
• 1 tsp active yeast (if using fast acting, cut rise time in half)
• 1 tsp organic cane sugar
• 2 cups unbleached all-purpose flour 
• 1 tsp fine sea salt
• 3/4 tsp baking powder
• 3 Tbsp plain yogurt [either dairy or vegan]
• 2 Tbsp oil
• Fresh cilantro 
• Additional salt, oil, garlic, and herbs for garnishing as desired
  

Instructions

1. Combine warm water, yeast and sugar. Stir and set aside about 10 minutes.
2. In the meantime, add flour(s), salt, and baking powder to a large mixing bowl and whisk to combine.
3. Add yogurt and oil to yeast mixture, and stir to combine. Add to dry ingredients and use a fork to mix - the dough will be sticky.
4. Turn onto a floured surface and add just enough flour to gently knead for 5 turns and form into a loose ball. Place back in mixing bowl, cover and let rise for  and rub with a bit more oil and turn to coat. Cover with a damp towel or plastic wrap and set in a warm place for 2-4 hours. 
5. Remove dough from bowl and turn onto a floured surface. Knead for 30 seconds  and divide into 6 pieces.  Form each piece into a loose ball, cover and let rest for 10 minutes.
6. In the meantime, begin heating a cast-iron pan and prepare any garnishes for topping (i.e. melted vegan butter or coconut oil, sea salt, minced garlic, or cilantro).
7. Once the dough has rested, roll each piece into a circle or oval, dusting with flour as needed.  Working one piece at a time, brush with water and place wet-side down on the hot pan.
8. Cook for 1 minute or until the edges of the dough look dry and it’s beginning to bubble. Flip the dough with a spatula and cook until the underside is dark brown. 
9. Repeat until all naan is cooked. Then brush with melted butter, margarine, or coconut oil, and sprinkle with herbs and sea salt (optional). Serve immediately.
10. Cover leftovers and store at room temperature for about 2 days or in the freezer up to 1 month. Reheat in the microwave or oven until warmed through.

Notes:

• I mixed all ingredients together without bothering to foam the yeast; it was fine. 
• For even cooking on bottom side, press down lightly with spatula after flipping.

Variations:

• Whole-grain: instead of all-purpose, substitute 1 cup whole wheat and 1 cup bread flour
• For garlic naan, press in minced garlic immediately after brushing with water.
• Optional flavorings to add when making dough: ¼ tsp ground cumin or curry powder, ½ tsp fenugreek leaves, 2-3 cloves of garlic, grated. 

Source: The Minimalist Baker.

Hot and Sour Soup (酸辣汤)

Yield:

• 4 servings

Time:

• 30 minutes

Difficulty:

• Moderate

Ingredients

• 1/3 cup dried shiitake mushrooms
• 1/4 cup dried woodear mushrooms
• 1/4 cup dried lily flowers
   
• 1/2 lbs (230 g) pork loin or chicken breast, cut into thin strips [optional]
• 1/2 tablespoon Shaoxing wine or dry sherry
• 1/4 teaspoon salt
• 1/2 tablespoon cornstarch
   
• 2 teaspoons minced ginger
• 2 green onions chopped, or more to taste
• 2 tablespoons Chinkiang vinegar, or more to taste
• 1 teaspoon white pepper powder (or 1/2 teaspoon for a less spicy dish)
• 6 cups water, vegetable stock, or chicken stock
• 1/2 block (8 oz / 227 g) firm tofu, cubed
• 1 tablespoon light soy sauce
• 3 tablespoons cornstarch
• 1 teaspoon salt or to taste
• 2 eggs, beaten
• 1 teaspoon sesame oil

Instructions

1. Gently rinse dried shiitake mushrooms, dried wood ear mushrooms, and lily flowers with tap water. Soak each of them with 1.5 to 2 cups warm water in three big bowls. Rehydrate for 30 minutes to 1 hour, until tender. 
2. Slice shiitake mushrooms into strips. Snip off the tough ends of lily flowers and discard. Remove tough ends of wood ear mushrooms, then chop into bite-sized pieces.
3. Combine pork or chicken (if using), Shaoxing wine, salt and cornstarch in a bowl. Mix well by hand. Marinate for 10 - 15 minutes.
4. Add Chinkiang vinegar and white pepper into a small bowl. Mix well until the white pepper is completely dissolved.
5. Add water or stock, ginger, and green onion into a pot and heat over medium-high heat. 
6. Add rehydrated mushrooms and lily flowers, with their soaking water, to the pot. Add tofu and bring to a simmer. 
7. Add soy sauce and turn to medium-low heat.
8. Mix the cornstarch with 1/4 cup of water in a bowl until cornstarch is fully dissolved. Slowly swirl the cornstarch slurry into the soup. Stir to thicken the soup.
9. Add the pork from step one into the soup, stirring several times to prevent the pork strips from sticking together. Add the salt. 
10. Slowly swirl in the beaten egg and stir well to create threads. .
11. Remove the pot from stove. Add the vinegar and pepper mixture and stir to mix well.
12. Garnish with cilantro and drizzle with sesame oil. Give it a final stir.
13. Serve hot.

Notes:

• To my taste, needs more vinegar.  Spiced chili oil is also a nice garnish.  
• Chinkiang vinegar is essential.  Do not try to substitute another vinegar.  Similarly, use white pepper, not Szechuan pepper.
• Add vinegar and pepper only after removing from heat – else the vinegar flavor diminishes and the pepper can become bitter..

Variations:

• Skip the meat if you want to create a vegetarian dish.
• Use chicken stock or vegetable stock instead of water if you are not using the dry ingredients (shiitake mushrooms, lily flowers, and wood ear mushrooms) in this recipe.
• Other nice additions include julienned bamboo shoots, napa cabbage cut into ribbons, and bok choy. 

Source: Omnivore's Cookbook.

Vegan Fettuccine Alfredo

Yield:

• Serves 4, enough for 12-16 oz fettucine

Time:

• 30 minutes

Difficulty:

• Easy, if you have a good blender.

Ingredients

• 1 1/2 cups (355ml) unsweetened, unflavored almond or cashew milk or vegetable broth
• 1 pound (455g) cauliflower, cored and cut into medium florets (12 ounces/340g florets)
• 1/2 cup (2 ounces/55g) raw cashews
• 2 tablespoons nutritional yeast (optional)
• Finely grated zest of 1/2 lemon (optional)
• Kosher salt
• 1 to 2 large cloves garlic
• Freshly ground black pepper

Instructions

1. In a large saucepan, bring nut milk or broth to a simmer over medium heat. Add cauliflower and cashews and stir to coat with the liquid. Reduce heat to medium low, cover, and cook until the cauliflower is very tender when pierced with a knife, about 10 minutes. (If the liquid seems to be evaporating out from under the lid, reduce the heat to low; you want to cook the cauliflower while retaining as much of the liquid as possible.)
2. Transfer cauliflower, cashews, and liquid to a blender or food processor and let cool until warm.
3. Purée cauliflower and cashews until very smooth. (A high-powered blender will give you the best texture, but you can achieve a smooth purée if you let a food processor run for a solid minute or more, scraping down the sides occasionally.) Add nutritional yeast, lemon zest (if using), and a few large pinches of salt. Finely grate as much garlic as you want over the sauce and pulse just to combine.
4. Boil salted water and cook fettuccine until just al dente, then reserve about 1 cup (235ml) of the cooking water and drain.
5. Return the hot pasta to the pot. Add the vegan Alfredo sauce and about 1/4 cup (60ml) of cooking liquid and toss, adding more liquid as necessary to loosen the sauce to a creamy consistency. Put the pan over the heat for a few seconds to heat the pasta as necessary. Taste and season with salt. 
6. Transfer the fettuccine Alfredo to a large bowl, hit it with a few grinds of black pepper, and serve.

Notes:

• Lemon a nice addition.  Don't overcook the cauliflower or it will take on a cabbage smell.

Variations:

• Next time I'm going to try adding pumpkin.

Source: Serious Eats.

Thanksgiving shopping list

Produce

• 2 bunches of parsley 
• 2 bags onions
• 2 bags carrots 
• celery
• Soup greens
• 5 lbs russets potatoes 
• 2 lbs sweet potatoes
• 2.5 pounds brussels sprouts
• cranberries
• lemons
• limes
• clementines

Groceries

• maraschino cherries
• cider
• beer
• red horseradish
• sparkling pear cider
• Pumpkin pie

Traditional English Muffins

Yield:  9 muffins

Ingredients

• 3 c King Arthur unbleached all-purpose flour
• ¾ t instant yeast
• 1 ¼ t salt
• 1 t sugar
• 1½ T unsalted butter, melted
• ¾ c milk, warm
• ½ c water, warm

Instructions

1. Place all of the ingredients in a large bowl, and stir vigorously for about one minute. Fold in from sides of bowl with plastic scraper. The dough will be too soft for kneading.
2. Cover and rise at room temperature for about one hour. Preserve the rise by cutting and pulling from underneath.
3. Turn the dough out onto a well floured surface. Divide into 9 pieces. 
4. Gently shape into rounds, and place in greased and cornmeal-dusted rings if baking. If cooking on griddle, use semolina or cream of wheat.
5. Dust tops with cornmeal or semolina, cover, and let rise for 35 to 45 minutes, until puffy.
6. Cook at 300 degrees on a non-stick or lightly greased griddle for 8-10 minutes per side. Alternately, bake in a 425 degree oven for 15-18 minutes, flipping them halfway through.
7. Allow to cool, and then split and toast before serving.

Notes:

• When dividing dough, triangles are best.  Fold corners in and make a kind of dumpling.
• For flatter tops, place an additional sheet of parchment and pan on top of muffins for first 10 minutes of the bake.

Source:  King Arthur Flour via Susan Karcz.

Panforte

Yield:

• 8" round, about 20 servings

Time:

• 1 hrs 20 mins. to 1 hrs 35 mins.

Difficulty:

• Moderate

Ingredients

• 1 1/4 cups skinned hazelnuts
• 1 1/4 cups whole blanched almonds
• 3 cups candied mixed peel (or a mixture of candied orange peel and candied lemon peel)
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground white pepper
• 1/2 teaspoon ground cinnamon
• 3/4 cup unbleached all-purpose flour
• 1/4 teaspoon salt
• 2/3 cup sugar
• 2/3 cup honey
• 2 tablespoons butter or oil
• confectioners' sugar, for topping

Instructions

1. Preheat your oven to 300°F. Line an 8" round cake pan (springform if you have it) with parchment or foil, and grease the parchment.
2. Toast the hazelnuts and almonds till light golden brown. It's best to do this in separate pans, as they toast at slightly different rates, and you may want to take one pan out of the oven before the other. Remove the nuts from the oven, set them aside to cool a bit, and then chop coarsely.
3. Put the nuts, candied peel, spices, salt, and flour in a mixing bowl. Stir to combine.
4. Combine the sugar, honey, and butter in a saucepan. Over medium heat, bring the mixture to a boil. Using an instant-read or candy thermometer, boil the syrup, stirring frequently, till it reaches a temperature of about 245°F. 
5. Immediately pour the boiling syrup over the fruit and nuts in the bowl. Stir to combine, and pour into the prepared pan, smoothing the top with a spatula or wet fingers.  You need to work fast, as the mixture will start to stiffen up. Place the cake pan on a baking sheet, to catch any potential spills.
6. Bake the cake for 40 to 45 minutes; it won't seem firm, but will set as it cools. Remove from oven, and after 45 minutes, loosen edges with a table knife or heat-proof spatula. Turn the warm panforte out of the pan onto a piece of parchment or foil. 
7. Sprinkle the top of the panforte heavily with confectioners' sugar, gently rubbing it in, if desired. Let cool completely before wrapping airtight.
8. Store at room temperature for up to 2 months. Serve
   in thin wedges.

Notes:

• To skin hazelnuts, roast and then rub in a kitchen towel,  Doesn't have to be perfect.
• Key step is to get syrup to exactly 245°F.  Don't overcook or you will have brittle candy, not chewy fudge,

Variations:

• Add whatever additional spices to taste (e.g., ¼ t coriander, mace instead of nutmeg)
• Substitute any dried fruit [melon is especially nice] but keep it at least 50% citrus peel
• Add 1-2 t unsweetened cocoa to taste.

Source: https://www.kingarthurflour.com/recipes/panforte-recipe

Vegan macaroons

Yield  24-36 macaroons

Time: 90 minutes

Difficulty:  Easy.

Ingredients

• 2 1/2 cups dried unsweetened shredded coconut
• 1 1/2 tbsp potato starch
• 1/2 cup sugar
• 1/4 tsp salt
• 4 large egg whites or 8T aquafaba
• 1 tsp vanilla
• 13 oz. dark chocolate, divided [½ cup if omitting decoration]

Instructions

1. In a large mixing bowl, use a fork to stir together the shredded coconut, potato starch, sugar and salt till well blended. Break up any chunks of potato starch with the fork.
2. In a smaller bowl, whisk together the egg whites and vanilla till frothy.
3. Pour the egg white mixture into the dried coconut mixture. Use the fork to stir the batter together, making sure the coconut is fully and evenly moistened by the egg whites. Let the mixture sit for 20-30 minutes while the coconut rehydrates.
4.  Preheat oven to 325 degrees F. Stir the batter again with a fork. Line a baking sheet with parchment or with a Silpat. Scoop up the batter in tablespoonfuls and drop them onto the baking sheet, evenly spaced. They won’t spread, so you can bake them fairly close together.
5. The batter will be delicate… it won’t “hold” together the way a cookie dough does, but as they bake they’ll stick together and solidify. When you’ve dropped all of the batter onto your baking sheets, use wet fingers to gently shape the macaroons into rough domes or haystacks. Don’t worry, they’re not supposed to be perfect.
6. Bake the macaroons for 20-25 minutes till the bottom edges turn golden and the tips of the coconut shreds start to brown. Remove from the oven. Don’t over-bake or they will become dry.
7. Let the macaroons cool directly on the baking sheet before moving them. Trying to move them too soon will cause them to crumble.
8. When the macaroons have cooled completely, you can dip and decorate them. First, place them on a flat surface lined with parchment paper. Melt 9 oz dark chocolate, either in the microwave or in a double boiler. I melt mine in the microwave at 50% power for 1 minute, stir, then continue to melt in 15 second bursts at 50% power till the chocolate becomes smooth.
9. Grasp each macaroon at the top and dip the wider base into the melted chocolate, twisting it into the chocolate and coating it about 1/4 inch up the sides.
10. Pull macaroon up and let excess chocolate drip back into the bowl (you may need to "help" the excess off with your finger), then place the dipped macaroon onto the flat parchment. Repeat for remaining macaroons.
11. When all the macaroons have been dipped, melt the remaining 4 oz dark chocolate and scoop it into a plastic zipper bag (Ziploc). Gently squeeze all of the chocolate to one lower corner of thebag, then close the top of the bag, leaving a small gap so it's not completely sealed shut and air can escape. In the corner where you've pushed the melted chocolate, use scissors to snip a very small corner off of the bag. You'll be able to squeeze a small, thin stream of chocolate through this whole. Drizzle the tops of the macaroons with the chocolate, making a zig-zag motion to decorate
12. Once the macaroons have been decorated, allow them to dry. Depending on the weather or temperature in your home, this can take several hours up to overnight. To speed the process, decorate macaroons on a parchment-lined tray and place them in the refrigerator; the chocolate will firm up faster that way
13. .Once the macaroons are completely dry, store them in a sealed Tupperware container in single lyers divided by parchment or wax paper. A sealed container is very important, it will keep the macaroons moist and stop them from drying out. Store at room temperature for up to 4 days or in the refrigerator for 7 days or longer.
    

Source: http://toriavey.com/toris-kitchen/2013/03/dark-chocolate-dipped-macaroons

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