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Country-Style Greek Salad

Greek Salad

From Cook’s Illustrated

They also have a traditional greek salad with lettuce, but this all-cucumber version’s my favorite. If making up more than will be consumed in one sitting, don’t add all of the tomatoes and feta. Add them at serving time so the tomatoes aren’t refrigerated and the feta is freshly crumbled.

Vinaigrette
1 ½ Tbs red wine vinegar
1 tsp lemon juice
2 tsp minced fresh oregano leaves
½ tsp salt
1/8 tsp ground black pepper
1 clove garlic, minced
6 tbs olive oil

Salad
½ medium red onion, sliced thin
2 medium cucumbers, peeled, halved lengthwise, seeded, and cut into 1/8 inch thick slices
6 large tomatoes, cored, and cut into 12 wedges
¼ c torn fresh parsley leaves
¼ c torn fresh mint leaves (optional)
6 oz jarred roasted red bell pepper, cut into ½ by 2″; strips
20 large kalamata olives, pitted and quartered lengthwise
5 oz feta cheese, crumbled

Whisk vinaigrette ingredients in large bowl until combined.

Add onion and cucumber and toss; let stand to blend flavors, about 20 minutes.

Add tomatoes, parsley, mint, and peppers to bowl, toss to coat.

Transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad. Serve immediately.

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Crumb Coffee Cake

From Cook’s Illustrated’s The Best Recipe

2 c (10.5 oz) flour
1 c plus 2 tbs (9.5 oz) sugar
1 tsp salt
10 tbs butter
1 tsp baking powder
½ tsp baking soda
¾ c buttermilk of low-fat (not nonfat) plain yogurt
1 egg
1 tsp vanilla
1 c (3 oz) walnuts or pecans
½ c brown sugar
1 tsp cinnamon

Preheat oven to 350F, spray a 8 or 9” springform pan with pam w/ flour.

Combine flour, sugar, and salt in food processor, pulse to combine. Add butter, pulse until mixture resembles coarse crumbs. Remove all but 1 c to bowl of stand mixer fitted with whisk. Add baking powder and soda to mixer bowl, stir to combine. Add buttermilk or yogurt, egg, and vanilla, beat until batter is thick, smooth, fluffy, and frostinglike, 1 ½ to 2 minutes.

Add nuts to mixture in food processor, pulse several times to chop. Add brown sugar and cinnamon to food processor, pulse to combine. Scrape half of the batter into the pan, top with half of the crumb mixture, then remaining batter, and remaining crumb.

Bake until center is firm and toothpick comes out clean, 50 to 55 minutes.

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German Pancake with Buttermilk Sauce

Pancake:
6 eggs
1 c. milk
1 c. flour
.5 t salt
2 T. Butter

Buttermilk Sauce:
1.5 c. sugar
.75 c. buttermilk
.5 c. butter
2 T. corn syrup
1 t. baking soda
2 t. vanilla

Preheat oven to 400. Heat 9×13 pan w. butter

Combine eggs, milk, butter, salt in blender or food processor, process until smooth. Pour into hot pan, bake 20 min. or until puffed and lightly browned.

Combine all sauce ingredients but the vanilla in med. to large sauce pan. Boil 7 minutes, stirring *constantly*. Stir in vanilla.

Dust pancake with confectioner’s sugar, serve w/ syrup.

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Turkey Spice Rub

1.5 Tbs coriander seeds
1 Tbs cumin seeds
1 Tbs whole allspice
2 Tsp mustard seeds
3 Tbs sweet paprika
2 Tbs ground ginger
1 Tbs dried thyme
1 Tsp ground cayenne
1 Tsp ground cinnamon

Toast coriander, cumin, allspice and mustard in small skillet over medium heat, 3-5 min. Cool to room temp, grind in blender or food processor. Add remaining ingredients.

Mix 1 Tbs spice rub with 1.5 tsp vegetable oil and set aside.

Carefully separate skin from breast meat and rub oil/spice mixture directly onto breast meat. Rub 3 tbs spice rub inside turkey cavity. Apply remaining spice rub to turkey, beginning with back side up and finishing with breast side up, pressing and patting to make spices adhere.

Cook the turkey as desired. We prefer to deep fry.

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Crockpot Ribs

Crockpot Ribs

Adapted from Good Eats.

2 whole slabs pork baby back ribs

Dry Rub:
8 tablespoons light brown sugar, tightly packed (3.75 oz)
1.5 tablespoons kosher salt (the original rec. calls for 3T which makes the sauce too salty when it reduces)
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
12 oz. beer or wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs and liquid in a crockpot and cook on high for six hours.

Transfer the braising liquid into a skillet (the larger surface area will help it reduce faster.) Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Meanwhile, transfer the ribs to a foil-lined half sheet pan. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. I make a double batch and keep it in the pantry.

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Raspberries & Cream Cake

From Cookwise by Shirley O. Corriher–the food scientist on Good Eats

Raspberries & Cream Cake

2 packages (10 oz each) frozen raspberries, defrosted but not drained
3 tablespoons Chambord or other raspberry liqueur
1 plain cake, baked in a 9×2″ round pan

1 cup mascarpone
4 tablespoons honey
2 cups whipping cream

1 pint fresh raspberries, optional

Stir the defrosted raspberries and liqueur together and set aside.

In a small bowl, whisk together the mascarpone and honey. Place medium bowl and beaters in the freezer for 5 minutes. Whip the cream to soft peaks in chilled bowl. Fold the mascarpone mixture into the whipped cream. Chill.

3. When the cake has cooled, slice horizontally into 3 layers. Place the bottom layer, cut side up, on the serving dish or on a cardboard cake circle. Spoon half of the raspberry mixture, including the liquid, onto the layer. Spoon about a quarter of the mascarpone cream on top in large blobs and spread out carefully. Place the middle cake layer on top of the iced bottom layer. Spoon on the remaining raspberry mixture and ice as before. Place the top layer, cut side down, on the cake and ice generously with the remaining Mascarpone Cream. Refrigerate for at least 2 hours before serving. Best if regrigerated overnight. When ready to serve, arrange fresh raspberries on top. Serve cold.

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Urban Legend Chocolate Chip Cookies

This is the “infamous” urban legend recipe. I made it for the first time in high school, and it’s the only CCC recipe I’ve made since then. I love it. And there’s tons of oatmeal, so you can call them health food.

I use a #70 disher for kid-sized cookies and a #24 for adult. It’s a thick dough, so a stand mixer is recommended. A food processor makes quick work of grating the chocolate and chopping the nuts.

The story, in case anyone’s missed it.

Urban Legend Chocolate Chip Cookies

Amounts in parenthesis are 1/2 batch and 1/4 batch, respectively.

2 cups butter (16 oz) (1c – 8 oz, .5c – 4 oz)
2 cups sugar (1c, .5c – 4 oz)
2 cups brown sugar (1 c, .5 c – 3.25 oz)
4 eggs (2, 1)
2 tsp. vanilla (1, .5)
4 cups flour (2, 1)
5 cups oatmeal, blended* (2.5c, 1.25c)
1 tsp. salt (.5, .25)
2 tsp. baking powder (1, .5)
2 tsp. baking soda (1. .5)
24 oz. chocolate chips (12, 6)
1 milk chocolate bar (8 oz.), grated (4 oz, 2 oz)
3 cups chopped pecans or walnuts, toasted** (1.5c, .75c)

*Measure oatmeal and grind in a blender or food processor to a fine powder
**Pre-heat oven to 375 degrees F. Toast chopped pecans on cookie sheet until lightly browned. Set aside.

Cream room temperature butter with both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, grated Hershey bar and roasted nuts.

Roll into balls and place two inches apart on a cookie sheet.

Bake for ten minutes at 375 degrees F. Makes 120 small cookies or 60 large ones.

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Sticky Buns w/ Pecans

unbaked cin roll cinnamon roll

This is my “stop searching” cinnamon roll recipe. I’ve made at least a dozen different recipes before this one, and will likely never make another one again.

Dough

3 eggs
3/4 c buttermilk (powdered works fine, just add 3/4 c of water in with the butter)
1/4 c sugar
1.25 tsp salt
2.25 tsp yeast
21.25 oz (4.25 c) bread flour
6 tbs melted butter, cooled to warm

Caramel Glaze

6 tbs butter
5.25 oz (0.75 c) brown sugar
3 tbs corn syrup (2 oz)
2 tbs heavy cream (1 oz)
pinch salt

Cinnamon-Sugar Filling
5.25 oz (0.75 c) brown sugar
2 tsp cinnamon
.25 tsp cloves
pinch salt
1 tbs melted butter

Pecan Topping
3 tbs butter
1.75 oz (0.25 c) brown sugar
3 tbs corn syrup
pinch salt
1 tsp vanilla
3 oz (0.75 c) pecans, toasted, cooled, chopped

Make the dough in the bread machine on the dough cycle.

Glaze: combine all ingredients in saucepan; cook over medium heat until thoroughly combined. Pour mixture into nonstick metal 13×9″ baking dish, spread to cover bottom.

Buns: Combine all but butter in small bowl. Roll dough to a 16×12″ rectangle. Brush dogh with butter, leaving .5″ border. Brush remaining butter on sides of baking dish. Sprinkle filling over dough leaving a .75″ border. Roll dough into taut cylindar. Firmly pinch seam to seal and roll cylinder seam-side down. Very gently stretch to cylinder of even diameter and 18″ length. Using serrated knife and gentle sawing motion, slice into 12 equal pieces. Arrange buns cut-side down in prepared baking dish; cover tighly with plastic wrap and refrigerate over night.

Next morning: Place baking pan in warm water bath (about 120F) for 20 minutes. Remove from water bath and let stand at room temperature until buns look slightly puffy and are pressed against one another, about 1.5 hours. Bake in preheated 350F oven, preferably on a baking stone, for 25 to 30 minutes (internal temp 180F). Cool 10 min., invert onto rimed baking sheet, scrape any remaining glaze onto the buns.

Topping: Combine all but pecans in saucepan, heat & stir to combine. Remove from heat, stir in vanilla and pecans. Spoon over buns.

Also excellent with cream cheese frosting (either in place of the pecan topping or in addition to.)

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Chili Powder

Chili Powder

From Good Eats

No idea where to catagorize this one!

3 ancho chiles, stemmed, seeded and sliced
3 cascabel chiles, stemmed, seeded and sliced
3 dried arbol chiles, stemmed, seeded and sliced
2 tablespoons whole cumin seeds
2 tablespoons garlic powder
1 tablespoon dried oregano
1 teaspoon smoked paprika

Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.

Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.

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Basic Yellow Cake

2 eggs, room temp
2 egg yolks, room temp
.5 c buttermilk, divided
1 tsp vanilla
1.5 c cake flour
1.33 c sugar
1.5 tsp baking powder
.5 tsp salt
4 oz unsalted butter
.33 c canola oil

Preheat oven to 350F

Grease & flour (or use Baker’s Joy) a 9×2″ round cake pan. Line the pan with a 9″ parchment circle, then grease & flour again.

Stir the eggs, yolks, 6 tbs of buttermilk, and vinalla together in a medium bowl.

Mix the flour, sugar, baking powder, and salt in a mixer with the whisk on low speed for 30 seconds. Add the butter, oil, and reminaing 2 tbs buttermilk. Mix on low speed to moisten the dry ingredients. Increase to medium speed and beat for 1.5 min. Scrape down the sides. Add a third of the egg mixture and beat for 20 seconds. Repeat until all of the egg mixture is incorporated, scraping down the sides with each addition.

Pour the batter into the prepared pan and bake for 45-55 minutes, or until a test inserted within an inch of the center comes out clean and the cake springs back when pressed lightly in the center. The cake won’t shrink from the sides of the pan until after it’s out of the oven.

Let the cake cool in the pan for about 10 minutes. Invert onto a cooling rack spraked with Pam and peel off the parchment liner, then replace the liner on the cake with the sticky side up. Invert back onto the original cooling rack so the cake is now right side up. Cool completely before storing or icing.