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Chicken With 40 Cloves Of Garlic

Adapted from Good Eats to use rosemary instead of thyme, since I don’t like thyme. I prefer dark meat and hate cutting up chickens, so I use all thighs instead of a whole chicken. The original recipe says to bake for 1.5h but that came out a little dry for my taste.

1 10-12 chicken thighs, bone-in, skin on.
1/2 cup plus 2 tablespoons olive oil
2-3 sprigs rosemary
40 peeled cloves garlic
Salt and pepper

Preheat oven to 350 degrees F.

Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, rosemary, and garlic cloves. Cover and bake for 1 hour.

Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

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Teriyaki Wings

1/4 cup soy sauce
1/4 cup Durkee red hot sauce
2 Tbsp honey
2 Tbsp oil
1/4 tsp garlic powder
1/4 tsp ginger
50 pieces chicken wings
Peanut oil, for frying

Combine soy sauce, hot sauce, honey, 2 tablespoons oil, garlic powder and ginger in a small saucepan.

Deep-fry the wing pieces in small batches in peanut oil at 385 degrees (F) for about 10 minutes or until browned and crisp. Drain on paper towels.

When all the wing pieces have been deep-fried, re-heat the sauce, and toss the wings in the sauce.

Serve with celery sticks on the side.

Serves 6 to 8

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The Apple Lady’s Apple Cake

From NPR in ’01:

Wells got this recipe from a woman who sells her family orchard’s apples at a Paris farmer’s market “in the shadow of the Eiffel Tower.” This cake, Wells says, is “the sort of homey recipe that makes French home cooking so incomparable.” She recommends serving it with honey-flavored ice cream.

1/2 cup (2.5 oz) flour
1/3 cup (2.5 oz) sugar
1 tablespoon baking powder
1/8 teaspoon fine sea salt
1/2 teaspoon pure vanilla extract
2 large eggs, lightly beaten
2 tablespoons vegetable oil
1/3 cup whole milk
4 baking apples (about 2 pounds total), cored, peeled, and cut into thin wedges

The topping:
1/3 cup sugar
1 large egg, lightly beaten
3 tablespoons unsalted butter, melted

Equipment:
1 9-inch springform pan
1. Preheat the oven to 400 degrees F.
2. Butter a 9-inch springform pan and set it aside.
3. In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend. Add the vanilla extract, eggs, oil, and milk, and stir until well blended. Add the apples and stir to thoroughly coat them with the batter.
4. Spoon the mixture into the prepared cake pan. Place the pan in the center of the over and bake until fairly firm and golden,a bout 25 minutes.
5. Meanwhile, prepare the topping. In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside.
6. Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes.
7. Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides fo the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.

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Mashed Sweet Potatoes

No picture, forgive me.

Even L devoured these, and she’s the queen of “new is bad”.

4 tablespoons unsalted butter , cut into 4 pieces
2 tablespoons heavy cream
1/2 teaspoon table salt
1 teaspoon granulated sugar
2 pounds sweet potatoes (about 2 large or 3 medium-small potatoes), peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices
pinch ground black pepper

1. Combine butter, cream, salt, sugar, and sweet potatoes in 3 to 4 quart saucepan; cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork, 35 to 45 minutes.
2. Off heat, mash sweet potatoes in saucepan with potato masher, or transfer mixture to hopper of food mill and process into warmed serving bowl. Stir in pepper; serve immediately.

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Crescent Rolls

Crescent Rolls

I’ve adapted from Cook’s Illustrated to use a bread machine for the dough. I’d love to make these up and have them available in the freezer but they never last that long!

When you bake the crescent rolls, make sure the light in the oven is switched off. If it’s on the steam may crack the bulb. You can make the dough up to 4 days ahead of time or even partially bake the rolls and freeze them for longer storage. To do this, begin baking the rolls as instructed, but let them bake at 350F for only 4 minutes, or until the tops and bottoms brown slightly. Remove them from the oven and let cool. Place the partially baked rolls in a single layer inside a zip-loc and freeze. When you’re ready to serve them, defrost at room temperature and place in a preheated 350F oven for 12 to 16 minutes.

Dough
3/4 c skim milk
16 Tbs (2 sticks/8 oz) unsalted butter, cut into 16 pieces
1/4 c sugar
3 eggs
3.5 c (17.5 oz) flour
1 tsp yeast
1.5 tsp salt

Egg wash
1 egg white beaten w/ 1 tsp water

1. Microwave milk, butter, and sugar in 4c measuring cup until butter is mostly melted and mixture is warm (about 110F.) Whisk to disolve and blend in sugar. Let cool slightly.

2. Place dough ingredients, including milk/butter/sugar mixture in bread machine, following the manufacturer’s direction. Process on the “dough” setting.

3. Line rimmed baking sheet with plastic wrap. Sprinkle dough with flour to prevent sticking, and punch down. Turn dough onto floured work surface and form into rough rectanagle shape. Transfer rectangle to lined baking sheet, cover with plastic wrap, and refrigerate overnight.

4. Turn dough rectangle onto lightly floured work surface. Roll to a 20×13″ rectangle, use a pizza wheel to trim edges. Cut dough in half lengthwise, then cut 16 triangles. Elongate each triangle of dough, then starting at wide end, gently roll ending with pointed tip on bottom. Arrange crescents in four rows on parchment-lined rimmed baking sheet; wrap baking sheet with plastic wrap, and refrigerate at least 2 hours or up to 3 days.

5. Remove baking sheet with chilled rolls from refrigerator, unwrap, and cover. Let rise until crescents feel slightly tacky and soft and have lost their chill, 45 to 60 minutes. Meanwhile, turn oven light off, place rimmed baking sheet on lowest rack, adjust second rack to lower middle position, and heat oven to 425F.

6. With pastry brush, lightly dab risen crescent rolls with egg wash. Transfer baking sheet with rolls to lower-middle rack and, working quickly, pour 1 c hot tap water into hot baking sheet on lowest rack. Close door immediately and bake 10 minutes; reduce oven temperature to 350F and continue baking until tops and bottoms of rolls are deep golden brown, 12 to 16 minutes longer. Transfer rolls to wire rack, cool for 5 minutes, and serve warm.

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Cornbread

jiffy cornbread

Posted with reservations. This came highly recommended on an internet forum recently and with so many fans I had to give it a try. Eric & A love it, but it’s a little too rich for me–and that’s saying something. I’ve I’m going to have that much butter in something I also want it iced in chocolate!

2 packages Jiffy Cornbread mix
16oz sour cream
4 eggs
2 sticks melted butter or margarine

Mix all ingredients together, pour into ungreased 13×9 pan. Bake at 350 for 30-45 mins until lightly browned on top and sides pull away from the pan.

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Spaghetti Carbonara

This is from Cook’s Illustrated and is basically the recipe I grew up on, with the addition of garlic. I’ve tweaked the technique a bit to temper the eggs and make it more difficult to curdle.

2 tbs extra-virgin olive oil
1/2 pound bacon (6 to 8 slices), cut crosswise into 1/4-inch pieces
3 eggs
3 ounces Parmesan cheese , finely grated (1 cup)
3 small cloves garlic , minced
1 pound spaghetti
Table salt and ground black pepper (see note)

Cook spaghetti, reserving a cup of cooking water.

Meanwhile, heat oil in large skillet over medium heat until shimmering, but not smoking. Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Remove from heat and cover to keep warm. Beat eggs, cheeses, and garlic together with fork in small bowl. Slowly stir in about 1/3 cup of the hot pasta cooking water to temper the eggs.

Return drained pasta to pot; pour egg mixture over hot pasta stirring constantly. Sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt; toss well to combine. Pour bacon mixture over pasta, season generously with black pepper, and toss lightly to combine. Serve immediately.

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Lemon Cheesecake

A few years ago I started baking cheesecakes in cake pans instead of springform. Not for lack of supplies–I own five springforms–but for how much it simplifies the water bath. No need to wrap the pan in two layers of heavy-duty tin foil.

Line the pan with parchment (when I’m really overachieving I do the sides as well as the bottom) and start with the crust. The one time I sprayed the pan and then the liner with nonstick spray was the one time it came apart a bit on me. The liner stuck to the pan with the addition of the spray.

Refrigerate the cake in the pan covered with nonstick tin foil, then when thoroughly chilled turn out onto a flat surface (a cutting board works well) and invert back onto the serving platter.

Cookie-Crumb Crust
5 ounces Nabisco Barnum’s Animal Crackers or Social Tea Biscuits
3 tablespoons granulated sugar
4 tablespoons unsalted butter , melted and kept warm

Filling
1 1/4 cups granulated sugar (8 3/4 ounces)
1 tablespoon grated lemon zest
1/4 cup lemon juice
1 1/2 pounds cream cheese , (three 8-ounce packages), cut into rough 1-inch chunks and left to stand at room temperature 30 to 45 minutes
4 large eggs , room temperature
2 teaspoons vanilla extract
1/4 teaspoon table salt
1/2 cup heavy cream

Topping
1 cup lemon curd

First, so you don’t get animal cracker crumbs in the cheesecake, process 1/4 cup sugar and lemon zest in food processor until sugar is yellow and zest is broken down, about 15 seconds, scraping down bowl if necessary. Add remaining 1 cup sugar, pulse once or twice to combine. Transfer lemon sugar to small bowl.

FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, process cookies to fine, even crumbs, about 30 seconds. Add sugar and pulse 2 or 3 times to incorporate. Add warm melted butter in slow, steady stream while pulsing; pulse until mixture is evenly moistened and resembles wet sand, about ten 1-second pulses. Transfer mixture to 9-inch cake pan; using bottom of ramekin or dry measuring cup, press firmly and evenly into pan bottom, and sides. Bake until fragrant and golden brown, 15 to 18 minutes. Cool on wire rack to room temperature, about 30 minutes. When cool set cake pan in roasting pan.

In standing mixer fitted with paddle attachment, beat cream cheese on low to break up and soften slightly, about 5 seconds. With machine running, add sugar mixture in slow steady stream; increase speed to medium and continue to beat until mixture is creamy and smooth, about 3 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to medium-low and add eggs 2 at a time; beat until incorporated, about 30 seconds, scraping sides and bottom of bowl well after each addition. Add lemon juice, vanilla, and salt and mix until just incorporated, about 5 seconds; add heavy cream and mix until just incorporated, about 5 seconds longer. Give batter final scrape, stir with rubber spatula, and pour into prepared cake pan; sit cake pan in a roasting pan. Fill roasting pan with enough hot tap water to come halfway up sides of cake pan. Bake one hour. Turn off oven and allow cake to rest in water bath in oven for 1 hour. Transfer cake pan to wire rack; run small paring knife around inside edge of pan to loosen sides of cake and cool cake to room temperature, about 2 hours. Refrigerate overnight.

5. TO FINISH THE CAKE: When cheesecake is cool, carefully turn out onto nonstick tin foil. Invert onto serving plate. scrape lemon curd onto cheesecake; using offset icing spatula, spread curd evenly over top of cheesecake.

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Cinnamon Walnut Scones

I made these for a recent brunch and they were delicious. While they’re more traditional patted out and cut into triangles, I’m prefer making drop scones with a disher, and will do so next time. This keeps you from overworking the dough and they stay tender.

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 tablespoon grated lemon zest
1/2 cup butter, cubed
3/4 cup chopped walnuts
3/4 cup buttermilk

2 tablespoons buttermilk
2 tablespoons white sugar
2 tablespoons chopped walnuts

1. In a food processor combine flour, sugar, baking powder, baking soda, salt and lemon peel.

2. Cut in butter until mixture resembles coarse meal. Mix in all but the 2 tablespoons of the nuts. Add buttermilk, pulse to just combine.

3. Gather the dough into a ball and knead for about 2 minutes on lightly floured board.

4. Roll or pat out 3/4 inch thick. With a chef’s knife cut into 3 inch triangles. Place, spaced 1inch apart, on a greased baking sheet. Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts.

5. Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned. Serve warm with butter or jam.

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CARAMEL CHOCOLATE CHIP COOKIES

2 1/4 c. all purpose flour (11 oz)
1 tsp. baking soda
1 tsp. salt
1 c. (2 sticks) butter, softened
3/4 c. sugar (5.25 oz)
3/4 c. firmly packed brown sugar (4.75 oz)
1 tsp. vanilla extract
2 eggs
12 oz. pkg. semi sweet chocolate morsels
15 caramel squares, cut into 8 pieces
4 oz pecans (1 cup)

Preheat oven to 375 degrees. In small bowl, combine flour, baking soda and salt; set aside. In large mixer bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in semi sweet chocolate morsels and caramel bits. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 10 to 11 minutes. Makes about 5 dozen 2 1/4 inch cookies.