Spanish Rice

This can be served as a side dish or used as a filling for tacos. 
If you have a rice maker, use it.   Or you can cook the rice in the oven as described in the recipe.   

To use the rice maker,  cook the rice as describe then transfer the rice to the rice maker when adding the tomato paste and chicken broth (highlighted by **).  

2 med. tomatoes, quartered
1 med. onion, quartered
3 jalapeno or pablano peppers (pablanos are mild)
2 cups long grain rice
1/3 cup oil
4 garlic cloves, minced
2 cups chicken broth
1 Tbsp. tomato paste
1 1/2 tsp. salt
1/2 cup minced cilantro
1 lime, cut into wedges

Preheat oven to 350 (if not using a rice maker)

1. Process tomatoes and onion in food processor till thoroughly pureed. Transfer to a liquid measuring cup. If you have more than 2 cups, spoon off enough to measure 2 cups.
2. Remove the seeds and ribs from 2 jalapenos, and then mince the peppers. Mince the other jalapeno with rib and seeds, set aside. Place rice in a large strainer and rinse under cold water till water runs clear. Shake to drain all water off.
3. Heat oil in a large oven proof skillet or dutch oven. Add rice and fry, stirring frequently till golden(6-8 min.)reduce heat to med., add garlic, and seeded peppers; cook, stirring constantly for 1 1/2 min. If using rice maker, transfer rice mixture to the rice maker.
4. Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to med. high and bring to a boil. Cover pot and transfer to oven; bake till liquid is absorbed and rice is tender,30-35 min. stirring well after 15 min. Stir in cilantro and reserved jalapeno. Serve with lime wedges to squeeze over serving

Creamy Mushroom Bruschetta with Arugula Salad

Total Time: 25 minutes, Serves: 2-4 (by Chef April Bloomfield)


5 tablespoons olive oil, plus extra as needed
1 pound mushrooms (chanterelle, maitake or king trumpet), sliced into ½-inch pieces
Salt
2 cloves garlic, peeled and finely chopped (about 1 tablespoon)
1 tablespoon butter
3 tablespoons roughly chopped flat leaf parsley
1/4 cup crème fraîche
2 tablespoons finely sliced chives
4 (¾-inch) slices rye bread
2 teaspoons lemon juice
4 cups arugula leaves

What To Do:

1. Set a large, heavy pan over medium heat. Add 3 tablespoons oil. Once very hot, add mushrooms and a pinch of salt. Sauté them, stirring from time to time, until browned and tender, about 6 minutes. Once mushrooms cook down, traces of their juices should streak the pan. If too dry, deglaze with splashes of water.
2. Stir in garlic, butter and parsley. Cook until garlic is golden, 3-4 minutes. Season to taste with salt. Remove pan from heat. Stir in crème fraîche and chives until evenly distributed.
3. Set another pan over medium-high heat. Once hot, add a slick of oil and lay in bread. Toast both sides until crisp and golden, 1-2 minutes per side.
4. Whisk together 2 tablespoons oil and lemon juice. Place arugula in large bowl and toss to lightly coat with dressing. Season with salt.
5. Spoon mushroom topping over toasts. Serve bruschetta with salad.

Focaccia Bread / Pizza Dough

This makes a great focaccia bread or pizza dough.   With the help of a stand mixer, like a Kitchen Aid, there is no kneading.    You can top the dough with whatever you like; potatoes, onions and rosemary to pizza toppings to just oil, salt and pepper.    I especially like using this dough to make a deep dish pizza in a cast iron skillet. 

1 C bread flour

1 C All Purpose (Whole Wheat works great or just more bread flour)

1/2 tsp yeast

1 1/4 C water (water temp < 100F, I just use room temp water to make sure not to kill the yeast)

1/2 tsp sugar

1/2 tsp salt

To Mix:

Put all ingredients in a stand mixer, like a Kitchen Aid, with the paddle attachment (one you use to make cookies).   Turn on low to incorporate all ingredients (2 mins) then turn to medium.  Mix on medium until the batter cleans the bowl (doesn't stick to the sides), ~20 mins.    Less time if you use a higher speed.   A food processor could work as well.

Scrap dough into a bowl (preferably glass) and cover with the bowls lid or plastic wrap.  Let rise for about 4 hours.    You can make it the night before and put in the refrigerator then next morning take it out of the refrig and let rise most of the day.

To Prepare for Cooking:

When dough is ready, you'll need some extra flour for shaping it since it'll be a bit sticky.  Spread the dough out to 1/2" thick on a piece of parchment paper on a cookie sheet.  You can also use a lightly oil a baking pan, cast iron skillet dusted with cornmeal or sometimes I'll let it rise on a pizza peel then cook it on a stone.   I like using the skillet for making a deep dish pizza.   Try not to over work the dough so you don't push out all of the air.   Cover the dough with damp towel and let dough rest and rise for ~30 mins.

After rest period, randomly poke the dough with your finger and top it with what sounds good.  You can use traditional pizza toppings, olive oil+salt+pepper, ..

One topping I use is a mixture of Yukon potatoes, sliced onions and rosemary.   Slice potatoes and generously sprinkle with salt, let sit for 15 mins to exude their liquid.   If potatoes start darkening then you needed more salt.   Saute onions in olive oil over medium heat til slightly softened, ~7 min.   After 15 mins, squeeze potatoes of liquid and mix with onions and +1 tsp rosemary.   Spread mixture on dough, drizzle with olive oil and some cracked black pepper.

To Cook: 
Heat oven to 450F.    Place dough in oven.  Turn oven down to 400F.   Cook for ~20 mins.  Might need more time depending on the topping.   Spin pan 180 degrees at the half way point if your oven doesn't cook evenly.

Pizza Dough With Yeast

This recipes is a great example why making great bread / pizza dough requires a little effort and time to rest and develop.   With a little planning ahead, you can create a great dough while you wait for the yeast to do all the work.

If you are short for time, just mix the ingredients together to incorporate all the flour.  Don't worry about doing any kneading.  The yeast will do most of the work.  Let the dough rise in or out of the refrig.   Occasionally, knead it after its had some time to rise.
www.nytimes.com: May 18, 2010

Time: 20 minutes, plus at least 27 hours’ resting

12 ounces  flour like Delvina or King Arthur Italian Style (about 2 cups plus 2 tablespoons)
10 ounces high-gluten flour like King Arthur’s Sir Lancelot (about 2 cups)
1/2 ounce salt (about 4 teaspoons)
1 teaspoon instant yeast
Additional flour, for dusting.

1. Combine flours, salt and yeast in the bowl of a stand mixer. Add 2 cups of room temperature water, then mix on low speed using dough hook until dough binds, about 1 minute, adding more water as necessary. Let rest for 5 minutes. Knead on second-lowest setting for 5 to 7 minutes, until dough pulls away from the bowl and forms a smooth ball. Turn out onto a floured surface, knead and form into a ball, then let rest in a bowl for 3 to 4 hours.

2. Cut dough into 4 8-ounce pieces. (Or divide into 5 6-ounce pieces for smaller pizzas.) Turn out each piece on a floured surface, folding and kneading each three or four times until it forms a smooth ball. Set each piece in a plastic bin large enough to allow it to double in size, settle a sheet of plastic wrap on the dough, then cover with a lid. Refrigerate for 48 hours, or at least 24 hours, before shaping and baking.

Yield: Dough for 4 12-inch pizzas or 5 9-inch pizzas.

White Pizza Sauce

Ingredients

• 2 tablespoons butter
• 3 tablespoons flour
• 1 cup milk, cream or mix of both
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 garlic cloves, minced
• 2 tablespoons fresh basil, minced
• 1/2 cup parmigiano-reggiano cheese, shredded

Directions

1. Heat butter in a small saucepan. Add flour and stir until thoroughly mixed.
2. Slowly whisk in milk, adding gradually. Stir in remaining ingredients. Will thicken upon standing.

Grandma Betty's Christmas Cookies

According to many, this makes the best cut-out Christmas cookies.

1c sugar
1c shortening (can use half butter and half shortening or all butter)
2 eggs 
1 tbls milk
1 tsp vanilla
1 tsp soda
2 tsp cream of tartar
3c flour

Using your favorite mixer.  Cream the sugar and shortening then add the remaining ingredients in order.  Try not to over work the flour.   Once the dough is mixed, let it sit overnight in a covered container in the refrigerator.  


To Bake:  Heat overn to 375F.   Roll out dough to ~1/8" and cut into your favorite shapes.   Cook 6-8 mins.  Decorate with frosting. 

Spätzle (Garlic Dumplings with Emmentaler)

Very tasty noodle.  This recipe adds cheese and parsley which can be left out to make a basic Spätzle.  I like making a pot of chicken soup then adding Spätzle, just press the dough into the soup as it is simmering.

Recipe and photo from www.saveur.com

2 heads of garlic
2 tbsp. extra-virgin olive oil
1⁄2 cup milk
1⁄4 cup finely chopped flat-leaf parsley leaves
1⁄4 cup finely chopped basil leaves
6 tbsp. unsalted butter
1⁄4 tsp. kosher salt
3 eggs, beaten
2 cups flour
1 cup grated emmentaler cheese

1. Heat oven to 450°. Halve garlic crosswise with a knife and brush with olive oil; wrap with foil. Roast until soft, 1 hour. Let cool and squeeze roasted garlic cloves from their skins into a bowl; mash with a fork to a paste.
2. Melt 2 tbsp. of the butter and add to paste. Then add milk, parsley, basil, salt, and eggs; stir until smooth.
3. Put flour into a large bowl; form a well in center. Slowly pour in the garlic–milk mixture, stirring with a fork to form a smooth batter.
4. Bring a 5-qt. saucepan of salted water to a boil over high heat. Set a perforated spätzle-making disk over the pot. Working in batches, scrape batter through holes into water. Cook until dumplings rise to surface, about 1 minute. Using a slotted spoon, transfer dumplings to a baking sheet.
   
   If you don't have a "spätzle-making disk ", try using a cheese grater with larger holes, a colander, large slotted spoon or something else with holes large enough to press the dough through.  A potato ricer is a good substitute. You can also do it the old-style method buy cutting the spätzle off of a cutting board.   Here are some examples of makers - Spätzle Maker at Amazon, Wiki-Pedia Spätzle Entry or Board Method.
5. Heat remaining 4 tbsp. of butter in a 12" ovenproof skillet over high heat. Add dumplings; cook, stirring, until lightly browned, 6–8 minutes. Meanwhile, heat broiler; put rack 5" from heating element. Sprinkle dumplings with cheese; broil until melted, about 2 minutes.