[sfrecipes]

Grilled Stuffed French Toast

Photo: Alison Miksch

The headnote says, “There is something luxuriantly daffy about cooking French toast outside. It’s not just the reckless abandon of standing by an open fire in a robe and skivvies. Maybe it’s the subtle fragrance of smoke that infuses the custard, or the extra crunch on the toast’s blistered skin, or the slightly charred corner that is salved by a leak of liquefied cream cheese and blueberries.”

Prep: 15 minutes (plus 5 minutes for glaze) Soak: 30 minutes or up to 8 hours Grill: 8 to 10 minutes

The Grill:

Gas: Direct heat, medium (350 degrees) Clean, oiled grate on lowest setting

Charcoal: Direct heat, medium ash 12-by-12-inch charcoal bed (about 3 dozen coals) Clean, oiled grate on lowest setting

Wood: Direct heat, medium ash 12-by-12-inch bed, 3 inches deep Clean, oiled grate set 4 inches above the fire

1 loaf Italian bread

8 ounces cream cheese, at room temperature

4 tablespoons confectioners’ sugar

½ teaspoon almond extract

¾ cup blueberries

5 eggs

1½ cups half-and-half or milk

1 teaspoon vanilla extract

Pinch of kosher salt

Oil for coating grill grate

¼ cup orange honey-butter glaze (recipe below)    

Orange Honey Glaze Butter        

The headnote says, “This simple glaze is nothing more than butter sweetened with honey and flavored with orange zest and nutmeg. Brush it on almost any grilled fruit, pound cake, or other grilled bread for a final lick of flavor. It also lends a sweet kiss to pork and chicken.”

Prep: 5 minutes

2 tablespoons butter, well softened

1 tablespoon honey

1 tablespoon grated orange zest

Pinch of grated nutmeg

In a small bowl, mix all ingredients until creamy and spreadable like icing. Refrigerate for up to 2 weeks.

Soften to a spreadable consistency before using.

Cut off and discard a small diagonal slice from each end of the bread. Cut the bread on the diagonal into about eight 1½-inch-thick slices. Cut a slit through the top crust of each slice to form a deep pocket.

In a medium bowl, mix the cream cheese, 3 tablespoons of the confectioners’ sugar, and the almond extract. Stir in the blueberries and spoon the filling equally into the bread pockets. Lay the stuffed slices of bread in a shallow 4-quart baking dish, such as a 15-by-10-inch dish.

Clean and dry the bowl, then use it to whisk together the eggs, half-and-half, vanilla extract, salt, and remaining 1 tablespoon confectioners’ sugar. Pour the mixture evenly over the bread. Carefully tilt the pan and swirl the egg mixture to completely coat the bread. Let sit for 30 minutes, or cover and refrigerate for up to 8 hours.

Heat the grill as directed.

Brush the grill grate and coat it with oil. Put the French toast on the grill and cook until nicely browned and crisp on the outside, about 5 minutes per side. Transfer to a platter and, using a pastry or basting brush, brush both sides with the Orange Honey-Butter Glaze.

Getting Creative

For a more full-flavored filling, use mascarpone cheese, a triple-cream Italian cream cheese.

Replace the blueberries with chopped strawberries or use a mixture of berries.

Use ½ cup fruit jam or preserves in place of the fresh blueberries.

Vary the flavor of the glaze by replacing the orange zest with lemon or lime zest.

Tips

Avoid the morning rush and make this recipe the night before, then refrigerate it until you are ready to grill.

The butter glaze lends a touch of sweetness, but we like to serve the toast with pure maple syrup as well.

Try the toast for dessert with a scoop of vanilla ice cream.

Recipe from:

Recipe from: “Mastering the Grill: The Owner's Manual for Outdoor Cooking” By: Andrew Schloss and David Joachim Chronicle Books (2007)

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Basmati Cilantro Rice Pilaf

 (Photo: Alexandra Grablewski)

The headnote says, "It’s handy to have a basic rice pilaf recipe in your repertoire, and this one goes with any number of cuisines, from Mexican to Asian to Indian. My kids think it tastes almost identical to the rice served at a certain popular chain restaurant. See if you can guess which one!"

Ingredients

2 Tbsp vegetable oil

⅓ cup minced yellow onion

1 large garlic clove, minced

1½ cups basmati rice

1 tsp salt

¼ tsp freshly ground black pepper

1 Tbsp fresh lemon juice, from 1 lemon

1 Tbsp unsalted butter

¼ cup [10 g] finely chopped fresh cilantro (or substitute Italian parsley)

In a medium saucepan, heat the oil over medium-low heat. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; lower the heat if necessary.

Add the garlic and rice and sauté for 2 to 3 minutes, until toasty and fragrant.

Add 2½ cups water, along with the salt and pepper; bring to a boil. Reduce the heat to low, cover, and simmer for 10 to 15 minutes, until the rice is tender and the water is absorbed. Taste the rice; if still a bit firm, add a few more tablespoons of water and cook a few minutes more.

Off the heat, add the lemon juice, butter, and cilantro; then mix and fluff the rice with a fork. Taste and adjust the seasoning, if necessary.

Recipe from:

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COCTEL DE CAMARÓN (Shrimp Cocktail)

The headnote says. “Just like the beloved Ceviche, the shrimp cocktail holds a special place in the hearts of seafood enthusiasts in Mexico. With its refreshing flavors and attractive presentation, it has become a classic menu item at restaurants in the coastal towns. This delicious cocktail can serve as a great appetizer or light meal, especially in the summer.”

prep time: 10 minutes plus

30 minutes chilling time

cook time: 2 minutes yield: 4 servings

SHRIMP

¼ white onion

6 cloves garlic

1 bay leaf

1 small sprig fresh thyme or ½ teaspoon

dried thyme

1½ pounds raw large shrimp (see Notes), heads, shells, and tails removed and deveined

COCKTAIL SAUCE

1 cup ketchup

¼ cup fresh lime juice

2 tablespoons olive oil

Salt and black pepper

FOR GARNISHING AND SERVING

1/3 cup finely chopped fresh cilantro

1 cup finely chopped red onion

1 serrano pepper (see Notes), finely chopped

1 avocado, diced

Bottled hot sauce of choice

Olive oil

Saltine crackers or corn tostadas (optional)

4 to 6 lime wedges

1. To make the shrimp: Place the white onion quarter, garlic cloves, bay leaf, and thyme in a large saucepan along with 6 cups (1½ quarts) of water over medium-high heat and bring to a boil. Once boiling, add the shrimp and cook for 2 minutes, or until the shrimp curl up and acquire a pink color. Remove the pot from the heat. Use a strainer to remove the shrimp, reserving the cooking broth. Let the shrimp cool for at least 30 minutes, or until they are completely cool. (You can also place the shrimp in a bath of ice water to speed up the cooling process.)

2. Meanwhile, make the cocktail sauce: In a large bowl, combine the ketchup, lime juice, olive oil, and 1¼ cups (300 ml) of the reserved shrimp broth until well combined. (If the sauce is too thick, add a little more shrimp broth.) Season with salt and black pepper.

3. Once the shrimp have cooled, divide them among four cocktail glasses. Pour some of the cocktail sauce over the shrimp, then top with the cilantro, red onion, serrano pepper, and avocado. Serve alongside the bottled hot sauce, olive oil, saltine crackers or tostadas (if using), and lime wedges for squeezing.

NOTES:

• This recipe can also be made using 1 pound of already cooked, peeled, and deveined shrimp. Use 1 bottle (8 ounces) of clam juice as a substitute for the shrimp broth in step 2.

• You can substitute the serrano pepper with a habanero or jalapeño pepper.

Recipe and photo courtesy of :

photo: Mely Martinez

[sfrecipes]

Cold Poached Salmon with Cucumber Sauce

Equipment needed: cheesecloth and a long, deep kettle with a lid

4 pounds. whole salmon, scaled, head removed

3 tablespoons wine vinegar

1 tablespoon. salt

2 bay leaves

2 carrots

1 stalk celery

1 onion

6 whole cloves

½ teaspoon thyme

¼ teaspoon allspice

dill weed, ¼ teaspoon. dry or 2 tablespoons. Fresh

Persian cucumber sliced and fresh dill for garnish.

Place all ingredients except for the fish into the kettle, bring to a boil and then simmer on low for 15 minutes.

Wrap the fish in the cheesecloth, leaving enough length on each end so that you can twist the cloth and tie small knots—you’ll need these to act as handles. Lower the fish into the broth, and let simmer, covered, for 20 minutes.

Take the kettle to the sink and carefully rinse the fish in cold water until it is cool enough to handle. Lift the fish out, let drain a bit, place onto a large platter and unwrap.

Carefully peel off and discard the skin from both sides. Use a paper towel to dab around the fish to dry the platter.

Spread on a layer of cucumber sauce, and garnish with thin slices of Persian cucumber and fresh dill.

For the cucumber sauce

2 cups sour cream

2 medium cucumbers, peeled

½ teaspoon onion, grated

½ teaspoon salt

½ teaspoon sugar

1 teaspoon lemon juice

½ teaspoon dill weed

 Slice peeled cucumbers in half, the long way, and use a spoon to scrape out and discard the seeds.  Grate the cucumber and use your hand to squeeze out the liquid. Discard the liquid.  Mix together all the ingredients. Salt to taste.

Recipe from

[sfrecipes]

Rhubarb Beet Salad

Recipe from:  Home Made in the Oven by Yvette van Boven (Abrams, 2019)

Photo: Yvette van Boven

1 pound 10 ounces red beets

10½ ounces rhubarb, cut into 1-inch pieces

4 tablespoons sugar

Large bunch fresh flat-leaf parsley (1 ounce), coarsely chopped

¼ cup tarragon or dill, chopped

5¼ ounces baby spinach

1 cup crumbled feta cheese

4 tablespoons olive oil

Splash of fresh lemon juice

Sea salt and freshly ground black pepper

Preheat the oven to 400 degrees.

Place all of the beets in a baking dish, cover with aluminum foil, and bake for 40 to 50 minutes, until tender. Combine the rhubarb with the sugar and place them in the baking dish with the beets for the final 12 minutes.

Let the beets cool somewhat, then rub off the skins. Break into pieces. Drain the rhubarb over a bowl, saving the liquid.

In a large serving bowl, gently combine the rhubarb with the beets, parsley, tarragon, spinach, and cheese.

Whisk together a dressing from the rhubarb juice and the oil, seasoning with lemon juice, salt, and pepper. Sprinkle onto the salad and serve.

[sfrecipes]

Cheesesteak Egg Rolls (Philadelphia Eagles) and Chicken Wings with Mumbo Sauce (Washington Commanders)

Cheesesteak Egg Rolls

The headnote says, "Cheesesteak egg rolls are a modern twist on Philadelphia’s iconic cheesesteak sandwich, blending the beloved flavors of thinly sliced beef, melted cheese, and sautéed onions into a crispy, bite-size appetizer. This fusion dish has become a popular option at bars, restaurants, and food trucks around the city. In Philadelphia, cheesesteak egg rolls are typically served at places like The Continental Mid-town, known for its upscale, globally inspired menu that incorporates local favorites. The rolls are often paired with dipping sauces like sriracha ketchup or cheese sauce, making them a perfect snack for both locals and visitors looking to enjoy a new take on a Philly classic."

PREP TIME: 30 minutes

COOK TIME: 25 minutes

YIELD: 24 egg rolls

CHEESESTEAK EGG ROLLS

2 tablespoons vegetable oil or butter

2 pounds rib-eye steak, thinly sliced or chipped (or 2 pounds frozen Philly cheesesteak product, like Steak-Eze)

2 large onions, finely chopped

2 green bell peppers, finely chopped

1 teaspoon garlic powder

1 teaspoon kosher salt

1 teaspoon black pepper

24 egg roll wrappers

2 cups shredded provolone cheese (or Cheez Whiz)

1 large egg, beaten

About 4 cups vegetable or canola oil, for frying

SRIRACHA KETCHUP

1 cup ketchup

2 tablespoons sriracha, or to taste

1. To make the egg rolls: Heat the vegetable oil or butter in a large skillet over medium-high heat. If using fresh rib-eye steak, add it to the pan and cook for 4 to 5 minutes, until browned all over. If using a frozen product like Steak-Eze, cook according to the package instructions.

2 . Add the onions and bell peppers and cook, stirring often, until softened, about 5 minutes. Season with the garlic powder, salt, and black pepper and cook for 2 more minutes. Remove from the heat and allow the mixture to cool slightly.

3. Place an egg roll wrapper on a clean surface with a corner facing you, like a diamond. Spoon 2 to 3 tablespoons of the steak mixture into the center of the wrapper, then top with about 1 tablespoon shredded provolone. Fold the bottom corner up over the filling, fold the sides inward, and roll tightly. Brush the top corner with some beaten egg to seal the egg roll. Repeat with the remaining wrappers and filling.

4. Heat the oil in a large, heavy-bottomed pot to 350°F. Carefully fry 3 or 4 egg rolls at a time for 3 to 4 minutes, until golden brown and crispy. Transfer to a paper towel–lined plate. Keep hot.

5. To make the sriracha ketchup: In a small bowl, mix the ketchup and sriracha until smooth.

6. Serve the cheesesteak egg rolls hot, arranged on a large platter with the sriracha ketchup in the center for dipping.

EXTRA POINT: These can be made in different ways with different vegetables or cheeses. Some places add peppers; others only use onions with the meat. Some places add both provolone and American cheese. It really is about preference and how you like your cheesesteak.

Chicken Wings with Mumbo Sauce

The headnote says, "Chicken with mumbo sauce is a regional favorite in Washington, DC, known for its flavorful pairing of fried chicken wings and a unique, tangy-sweet sauce. Mumbo Sauce is typically made with a blend of ketchup, vinegar, sugar, hot sauce, and spices, creating a balance of sweetness, acidity, and mild heat. While its exact origins are debated, the sauce is believed to have emerged from DC’s African American carryout food culture in the mid-twentieth century, and it quickly became a staple across the city. Two popular ways to find chicken with mumbo sauce are via Capital City Mambo Sauce, a brand that sells bottled versions of the sauce and serves it at local events, and at Henry’s Soul Cafe, a long-standing establishment known for its soul food and authentic take on this regional favorite."

PREP TIME: 20 minutes

COOK TIME: 30 minutes

YIELD: 15 servings

CHICKEN WINGS

2 cups ) all-purpose flour

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

1 teaspoon kosher salt

1 teaspoon black pepper

30 whole chicken wings (drum, flat, and tip still joined together)

4 to 5 cups vegetable oil, for frying

MUMBO SAUCE

1 cup ketchup

½ cup pineapple juice

¼ cup apple cider vinegar

¼ cup sugar

¼ cup honey

¼ cup favorite hot sauce (I like Louisiana Hot Sauce)

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon paprika

FOR SERVING

Shoestring french fries

1. To make the chicken wings: In a large bowl, mix the flour, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, salt, and pepper. Coat the chicken wings in the seasoned flour mixture, shaking off any excess.

2. Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. Carefully fry the chicken wings, in batches, for 8 to 10 minutes, until golden brown and cooked through. Transfer to a paper towel–plate.

3. To make the Mumbo Sauce: In a medium saucepan, combine the ketchup, pineapple juice, vinegar, sugar, honey, hot sauce, soy sauce, Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon paprika. Cook, stirring occasionally, over medium heat until the sugar dissolves and the sauce thickens slightly, 5 to 7 minutes. Taste and adjust seasoning as needed. Let the sauce cool slightly.

4. Toss the crispy fried chicken wings in the Mumbo Sauce and serve on a large platter with shoestring French fries. Alternatively, serve the wings on a large platter with the sauce for dipping and the fries.

Excerpted with permission from Kickoff Kitchen (Epic Ink, an imprint of The Quarto Group, 2025) by Tim Lopez. Kickoff Kitchen is available wherever fine books are sold. Photos: Elysa Weitala Food styling: Victoria Woollard

[sfrecipes]

Meyer Lemon Margarita 

Recipe and photo provided by Lauren Grant of Zestful Kitchen Zestful Kitchen | Everyday Gourmet Cooking

Lauren said, "I find most lemon cocktails lack a certain amount of depth. They may be tart and bright, but where's the deep lemon flavor? This cocktail fixes that by using Meyer lemon in two ways. The first being a homemade honey-lemon syrup and the second being its juice. Lemon through-and-through! "

Makes: 1 Cocktail + enough syrup for 5 cocktails 

INGREDIENTS: 

Honey-Lemon Simple Syrup ¼ cup honey

¼ cup fresh Meyer lemon juice

grated zest of 1 Meyer lemon

Meyer Lemon Margarita

1½ ounces tequila

¾ ounce fresh lemon juice

¾ ounce Honey-Lemon Simple Syrup

INSTRUCTIONS: 

Honey-Lemon Simple Syrup

Bring ¼ cup honey, ¼ cup lemon juice, and grated zest of 1 lemon to a simmer in a small saucepan.

Cover, remove from heat, and let syrup steep until completely cool.

Strain syrup through a fine mesh sieve into a glass container with a tight-fitting lid.

Store simple syrup in refrigerator for up to 2 weeks.

Meyer Lemon Margarita

Combine 1½ ounces tequila, ¾ ounce lemon juice and ¾ honey-lemon simple syrup in a shaker filled with ice.

Shake to chill then strain over ice in a rocks glass.

Recipe URL: https://zestfulkitchen.com/lemon-margarita-recipe/

[sfrecipes]

Savory Caprese Strata Brunch Bundt

Makes 10 to 12 servings

Tips

To cut basil leaves chiffonade style, stack about 10 leaves at a time on top of each other. Roll them lengthwise into a fairly tight cigar shape. Cut across in thin slices to get long, uniform strips.

If desired, buy your bread a day in advance so that it has a chance to dry out a bit.

Make Ahead

This strata is best enjoyed the day it is baked, but you can prepare it up to 3 days in advance. Tightly wrap the cooled strata in plastic wrap and store at room temperature. If desired, warm a slice in the microwave for a few seconds, or wrap in foil, heat in a 300°F oven, and sandwich between two pieces of buttered whole-grain toast for an extra-special breakfast on-the-go!

• Minimum 12-cup Bundt pan, sprayed

1 pound Italian turkey sausage (bulk or casings  removed)

3 cloves garlic, minced

1⁄2 red onion, finely chopped

2⁄3 cup chopped drained oil-packed sun-dried tomatoes

1⁄4 cup basil chiffonade (see tip)

9 large eggs

3 cups half-and-half cream

1 teaspoon salt

1⁄2 tsp freshly ground black pepper

1 pound crusty Italian or French bread, cut into 1-inch cubes (see tip)

2 cups shredded mozzarella cheese

In a large nonstick skillet, cook sausage over medium-high heat, breaking it up with a fork or rubber spatula, for 8 to 10 minutes or until no longer pink. Add garlic and onion; cook, stirring, for 2 minutes. Add tomatoes and basil; cook, stirring, for 1 to 2 minutes or until heated through. Let cool.

In a large bowl, whisk together eggs, cream, salt, and pepper.

Arrange one-third of the bread cubes in the bottom of the prepared pan. Top with half the sausage mixture, then half the mozzarella. Repeat with another third of the bread cubes and the remaining sausage mixture and mozzarella. Arrange the remaining bread cubes on top, pressing down gently.

Pour egg mixture evenly over the layers. Cover the pan with plastic wrap and refrigerate for 8 hours or overnight to allow the bread to absorb the egg mixture.

Preheat oven to 375 degrees.

Bake for 45 to 50 minutes or until puffed, golden brown, and bubbling around the edges. Let cool in pan for 15 minutes, then carefully invert the strata onto a plate. Serve warm or at room temperature.

Variations To make this recipe a bit lighter, substitute whole milk for the cream. Use a loaf of bakery sourdough instead of Italian or French bread.

Courtesy of Beautiful Bundts by Julie Anne Hession © 2017 www.robertrose.ca Reprinted with permission.

[sfrecipes]

Dorie's Recipes from "Dorie's Anytime Cakes"

GRANDMOTHER’S HONEY CAKE

INGREDIENTS

Makes 12 servings

1 1/2 cups (204 grams) all purpose flour

1 teaspoon baking powder

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 cup (100 grams) sugar

2 large eggs, at room temperature

1/2 cup (120 ml) honey (see below)

1/4 cup (60 ml) neutral oil

1/4 cup (60 ml) strong black coffee, at room temperature, or flat cola (see below)

About 1/3 cup (33 grams) sliced almonds

A word on the honey: The honey you use is up for grabs; just know that even a mild honey will give you great flavor.

A word on the coffee: You can use either brewed coffee or make the coffee with instant. Ellen told me that the cake is often made with flat cola (I can’t imagine what my grandmother would have to say about this), but not any cola — according to Ellen, it has to be Coke.

DIRECTIONS

Center a rack in the oven and preheat it to 325 degrees F. Butter or spray an 8 1/2 - inch loaf pan and run a piece of parchment paper across the bottom and up the long sides, leaving enough of an overhang to use as lifters when the cake is baked; give the paper a swipe of butter or a spritz of spray.

Whisk together the flour, baking powder, allspice, cinnamon, baking soda and salt.

Working in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the sugar, eggs and honey together on medium speed until well blended, about 2 minutes, scraping as needed. With the mixer on medium-low speed, drizzle the oil down the side.of the bowl and beat until incorporated. Do the same with the coffee (or cola). Turn off the mixer, scrape the bowl and beater(s) and add the dry ingredients. Pulse the mixer on and off to get the blending started, then work on low speed, beating only until everything is worked in and the batter is homogeneous. Pour the batter into the pan, level the top if needed and scatter over the sliced almonds — I like a single(ish) layer of almonds paving the top of the cake.

Bake for 48 to 53 minutes, or until the cake feels springy to the touch and pulls away a bit from the sides when lightly tugged; a tester inserted into the center of the cake will come out clean. Transfer the pan to a rack and let the cake rest for 15 minutes, then run a table knife around the edges of the cake, lift it out of the pan and peel away the paper. Allow it to cool to room temperature on the rack.

This cake is good as soon as it’s cooled, but it’s even better after a day. If you can wait, wrap the cake, set it aside overnight and then treat yourself to a slice. Lovely on its own, it’s also nice with butter and honey, jam or even a soft cheese like mild cream cheese or a more flavorful chevre. And of course it’s nice toasted — but wait until it’s a bit stale to do that.

Storing: Wrapped well, the cake will keep at room temperature for about 5 days — it makes great toast after that. It can be wrapped airtight and frozen for up to 1 month; thaw in the wrapper.

Simplest, Plainest, Most Old- Fashioned—and Best-Tasting—Marble Cake

Makes about 14 servings

INGREDIENTS

1/4 cup (60 ml) water

1/3 cup (28 grams) unsweetened cocoa powder, preferably Dutch-processed

1 1/2 cups (300 grams) sugar

2 ounces (28 grams) semisweet or bittersweet chocolate, finely chopped

2 cups (278 grams) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon fine sea salt

16 tablespoons (8 ounces; 226 grams) unsalted butter, at room temperature

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

1/2 cup (120 grams) full- fat sour cream, at room temperature

* A word on marbling: Have fun! I like to use a cookie scoop to alternate and layer mounds of chocolate and vanilla batter. But you can be more random or more precise. The only caveat is that when you dip your knife into the batter to swirl it, don’t multi-swirl— one or two passes will do the trick. Too much swirling, and the flavors and colors will be over blended and you’ll have defeated the work you did to make a cake with two distinctive flavors and an equally distinctive look.

DIRECTIONS

Center a rack in the oven and preheat it to 325 degrees F. Coat the inside of a 10-cup Bundt pan with baker’s spray or butter it, dust it with flour and tap out the excess.

Bring the water to a boil in a small saucepan. Turn off the heat but keep the pan on the hot burner. Whisk the cocoa powder into the water, followed by 1/4 cup of the sugar. When the mixture is smooth, drop in the chocolate and stir until it melts. You can either move the pan to a trivet or a cool burner or scrape the mixture into a medium bowl and set aside.

Whisk together the flour, baking powder and salt.

Working in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and the remaining 1 1/4 cups sugar together on medium speed for about 3 minutes, scraping the bowl and beater(s) often. Add the eggs one at a time, beating well after each one goes in and scraping regularly. The mixture may seem on the verge of curdling—don’t be discouraged. Beat in the vanilla and then the sour cream. By now the mixture might be in full curdle, which is ugly but not fatal. Working on low speed, add half the dry ingredients, and when they’re almost incorporated, add the rest, mixing to blend and scraping as needed. The batter will have regained its smoothness.

Scrape about one-third of the batter into the pan or bowl of chocolate and use a spatula to thoroughly blend the two mixtures together.

It’s marbling moment! And the moment to decide if you’d like to simply make a layer of white batter topped by a layer of chocolate batter or use a cookie scoop or a soupspoon to transfer the batters to the pan before you marble them. If you’re going to scoop—it’s what I do—I think it’s nice if you alternate mounds of chocolate and white batters. Depending on the shape and depth of your pan, you’ll have enough batter for two or three layers of scoops. However you got the two batters into the pan, grab a table knife or a skewer, dip it almost to the bottom of the pan and draw it through the batter, making a full circle. You can swirl the batters again, if you’d like, but two times around is really the max—the sparer the swirling, the more striking the marble pattern will be.

Bake for 55 to 60 minutes, or until the cake has risen, is golden and pulls away from the sides of the pan when gently tugged; a tester inserted into the center of the cake will come out clean. Transfer the pan to a rack and let it rest for 5 to 10 minutes, then unmold it onto the rack and allow the cake to cool to room temperature.

Storing: Wrapped well, the cake will keep for about 4 days at room temperature. It will get a little dry, but it will still be delightful. You can freeze the cake for a month; thaw in the wrapper.

Caramel-Nut Chocolate Upside Down Cake

Makes 9-12 servings

INGREDIENTS:

FOR THE NUT LAYER

½ cup (100 grams) brown sugar

3 tablespoons (11/2 ounces; 42 grams) unsalted butter

¼ cup (60 ml) heavy cream

½ teaspoon fine sea salt

¼ teaspoon ground cinnamon

About 1 ½ cups (6 ounces; 170 grams) pecans or walnuts, coarsely chopped, at room temperature

FOR THE CAKE

12 tablespoons (6 ounces; 170 grams) unsalted butter, cut into chunks

6 ounces (170 grams) semisweet or bittersweet chocolate, coarsely chopped

¾ cup (102 grams) all purpose flour

1 teaspoon instant espresso powder

½ teaspoon baking powder

½ teaspoon fine sea salt

¼ teaspoon ground cinnamon

2/3 cup (134 grams) sugar

2 large eggs, at room temperature

DIRECTIONS:

Center a rack in the oven and preheat it to 325 degrees F. Coat the inside of an 8-x-8-inch baking pan, one with at least 2-inch- high sides, with baker’s spray (it’s better than butter and fl our for this cake) and then line the bottom and sides of the pan with two pieces of parchment, crisscrossing them so that all four sides are covered with paper; spray the parchment.

To make the nut layer: Put the sugar and butter in a saucepan over medium heat and cook, stirring, until the sugar dissolves, the butter melts and the mixture boils. Cook, stirring, for a minute or two, then add the cream, salt and cinnamon, bring back to a boil and cook and stir for another 2 minutes. Add the nuts and stir until they are coated with the caramel.

Turn the mixture out into the baking pan and use a flexible spatula to spread it into the corners and to even the layer. Set aside.

To make the cake: Put the butter and chocolate in a small saucepan and set it over very low heat. You want to melt the butter and chocolate slowly so that they blend beautifully and don’t get so hot that they separate. (If your stovetop doesn’t have a very low setting, melt the butter and chocolate in a heatproof bowl set over a pan of gently simmering water—the bottom of the bowl should not touch the water—or do this in a microwave.)

Whisk the flour, espresso powder, baking powder, salt and cinnamon together.

Put the sugar in a large bowl, drop in the eggs and immediately start whisking, then continue to whisk energetically for a couple of minutes. Pour in the melted chocolate-butter—it might still be a little warm, and that’s fine—and whisk to incorporate completely. Add the dry ingredients and, continuing with the whisk or trading it for a flexible spatula, mix them in until there’s no trace of flour. Scrape the batter into the pan and smooth the top.

Bake for 34 to 37 minutes, or until the top looks dry, the cake starts to pull away from the sides of the pan and, most important, a tester poked into the center of the cake comes out clean or with a few dry crumbs. Transfer the pan to a rack and let it sit for 10 minutes.

Very carefully—the caramel will be super hot—turn the cake out onto another rack and peel away the parchment. If a few nuts and some caramel have stuck to the paper, use a table knife to scrape them off and onto the cake. Let the cake cool to room temperature. It’s tempting to eat the cake when it’s only just warm—and I wouldn’t stop you—but the texture of both the nuts and the cake is better after a few hours. In fact, I think this cake really comes into its own the next day.

Storing: You can’t freeze this cake, but it keeps surprisingly well at room temperature. Wrap it well, and it will be good for about 4 days.

Recipes from Dorie’s Anytime Cakes by Dorie Greenspan. Copyright 2025 by Dorie Greenspan

Used with permission by Harvest, an imprint of HarperCollins. All rights reserved. Illustrations by Nancy Pappas

[sfrecipes]

Cuban Mojo Wings

The headnote says, "These Cuban Mojo chicken wings are infused with a marinade made with citrus, garlic and spices resulting in tender and juicy wings. Every bite is full of flavor. These are the ultimate."

summer recipe! Your friends and family will be raving about how flavorful they are.

Servings: 4

Cuban Mojo Marinade

1/3 cup (80 ml) freshly squeezed orange juice

Zest of 1 orange

¼ cup (60 ml) freshly squeezed lime juice

Zest of 1 lime

½ cup (120 ml) extra-virgin olive oil

1 tsp ground cumin

1 tsp oregano

4 cloves garlic

1 tsp onion powder

¼ tsp cayenne pepper

¼ cup (4 g) fresh cilantro

Salt and pepper, to taste

2 lb (907 g) chicken wings, tips removed, drums and flats separated

2 tbsp (19 g) granulated garlic

1 tbsp (7 g) onion powder

1 tbsp (18 g) salt

½ tbsp (4 g) black pepper

½ tbsp (4 g) turmeric

1 tbsp (5 g) oregano

Cilantro Crema Dipping Sauce

¼ cup (60 ml) mayonnaise

¼ cup (60 ml) sour cream

1 tbsp (8 g) chili powder

1 tbsp (8 g) garlic powder

1 tbsp (7 g) onion powder

1½ tbsp (22 ml) lime juice

1 tbsp (1 g) chopped cilantro

FOR SERVING

1 tbsp (1 g) chopped cilantro

Lime wedges

Cilantro Crema Dipping Sauce

Prepare the marinade. In a blender or food processor, place the orange juice, orange zest, lime juice, lime zest, olive oil, cumin, oregano, garlic, onion powder, cayenne, fresh cilantro, salt and pepper. Process for about 10 seconds only; you don’t want the sauce to become too creamy.

With a paper towel, pat the wings dry. Place the wings in a shallow dish or resealable plastic bag and pour in the marinade. Toss to coat. Cover and refrigerate for 4 hours or overnight (the longer the better). Remove the wings and discard the marinade. In a small bowl, combine the granulated garlic, onion powder, salt, black pepper, turmeric and oregano. Sprinkle the rub over the wings, coating evenly.

Preheat the grill or smoker to 350ºF (180ºC), indirect heat.

Grill the wings for 40 minutes or until they reach a minimum internal temperature of 165ºF (75ºC), or 190ºF (90ºC) if you like them well done, flipping them halfway through. To crisp the skin, move the wings to the direct heat side of the grill, turning occasionally, until the skin is golden. Meanwhile, prepare the dipping sauce. In a small bowl, combine all the ingredients.

Plate the wings and garnish them with cilantro. Serve them with lime wedges.

Credit:

Reprinted with permission from Wing Crush by Paula Stachyra. Page Street Publishing Co. 2022. Photo credit: Paula Stachyra.

[sfrecipes]

Cauli tabouli with lemony tahini and pomegranate

The headnote says, “If grainy salads have been off the table at your place, rejoice! This is an easy recipe to make gluten- free by subbing in more cauli – some pulsed to rice and some kept finely sliced. If grains are a goer, then find some freekeh, which is lovely and nutty. You could of course go traditional with burghul),or use up the box of couscous sitting in your cupboard. There are some nifty ways to deseed pomegranate (for tips, see page 156). This salad will last 2–3 days in the fridge.

Serves 4-6

½ cup cracked freekeh

½ bunch mint, leaves picked and finely chopped, stems reserved

1 large ripe tomato, diced

2 Lebanese cucumbers, diced

1 teaspoon salt flakes

1/4 teaspoon superfine sugar

½ cauliflower, washed well

1/2 bunch curly parsley, ends trimmed

2 scallions, finely sliced

½ red onion, finely diced

½ cup slivered almonds, toasted

Seeds of 1 pomegranate

LEMONY TAHINI DRESSING

Zest and juice of 1 lemon

2 tablespoons tahini

1–2 garlic cloves, minced

1 teaspoon salt flakes

¼ teaspoon freshly cracked pepper

1/2 cup extra virgin olive oil

FINAL BITS & BOBS

Lemon cheeks (optional)

Bring 1½ cups  well-salted water to the boil in a medium saucepan. Rinse the freekeh and scoop into the pot along with the reserved mint stems. Bring the water back to boil, cover, then drop to simmer on a very low heat for 20–25 minutes, until the liquid evaporates and the freekeh is tender to the squeeze. Meanwhile, put the tomato and cucumber in a bowl and mix with the salt and sugar. Set aside to rest for at least 10 minutes to extract excess juice. Once this is done, drain and reserve the juice. Fish the mint stems out of the freekeh. Pour the reserved cucumber and tomato juice over the freekeh and fluff with a fork, as you would couscous. Place the cauli cut-side down on the chopping board and use a sharp knife to finely shave, following its shape. Collect the cauli and herbs in a large mixing bowl, along with the drained tomato and cucumber, spring onions, red onion, toasted almonds (keeping some for garnish) and half of the pomegranate seeds. Plonk in the freekeh, including any residual juices from the bottom of the pot. To make the lemon and tahini dressing, put the lemon zest and juice into a small bowl with the tahini, garlic, salt and pepper and whisk well. Whisk in the olive oil, taste and season with more salt and pepper if needed. Pour the dressing into the large mixing bowl with the veg and fold everything together until glossy. Taste again and adjust the seasoning, especially noticing if it needs more salt or acid (a lemon cheek or two to serve should set that straight). Set aside for 15 minutes to get friendly before serving, then give everything another stir and transfer onto a serving platter, finishing with remaining pomegranate seeds and almond slivers. 

Images and text from Salad for Days by Alice Zaslavsky, photography by Rochelle Eagle. Murdoch Books

[sfrecipes]

Avocado Ice Cream and Peanut Butter cup recipes

The headnote says, “Avocado ice cream sounds more interesting than it actually is. Once you take a bite, you might say “That’s just how I thought it would taste.” And you’d be right: it is predictable. Avocado is technically a fruit. It is rich and fatty, and lends itself to making something smooth and creamy—which of course is what ice cream is. The flavor is subtle but also distinctly flexible. Even though we mostly eat it as guacamole, it can easily go sweet or savory.

Behind a banana, nothing browns like an avocado. Once you take it out of the skin and, most important, remove the pit, the clock is ticking, so make sure you get everything together before you start peeling. In fact, if you really want to capture the bright green color, get your base finished first and then start peeling and pitting. As soon as the avocados are cleaned, add them to the base, blend, strain immediately, and freeze as quickly as possible. “

Makes approximately 1 quart

1 ¼ cups whole milk                                  

¾ cup heavy cream                                      

1 ½ tablespoons glucose syrup                                   

¾ cup granulated sugar                            

¼ cup whole milk powder                          

¼ teaspoon kosher salt                                       

1 ¾ cups avocado, ripe flesh                              

2 tablespoons lemon juice                                 

½ teaspoon citric acid    

                           

In a 4-quart saucepan, heat the milk, cream, and glucose syrup over medium heat, stir-ring with a rubber spatula or wooden spoon to keep it from burning, until small bubbles appear around the edges and the temperature reaches 180 degrees.

In a large bowl, whisk together the sugar, milk powder, and salt.

Slowly pour the hot cream mixture into the bowl, stirring constantly.

Pour the mixture back into the pot and cook over medium heat, stirring constantly, until it returns to 180 degrees.

Remove from the heat and immediately strain through a fine-mesh strainer into a clean container. Add the avocado and using a hand-held or immersion blender, immediately blend until smooth.

Fill a large bowl with ice and cold water to make an ice bath.

Put the container into the ice bath and let the base cool to 38 degrees stirring occasionally.

Stir together the lemon juice and citric acid in a small bowl and add to the avocado mixture. Freeze in an ice cream maker according to the manufacturer’s instructions.

Peanut Butter Cup

The headnote says, “If you have an ice cream shop in America, you no doubt serve this flavor. It may not be as obvious as cookies ’n’ cream, vanilla, or chocolate, but trust me, the timeless, comforting indulgence of peanut butter and chocolate will never ever go out of style.”

Makes approximately 1 quart

1 2/3 cups whole milk                                          

1 cup heavy cream                                                  

2 tablespoons glucose syrup                                          

½ cup granulated sugar                           

¼ cup whole milk powder                                     

¼ teaspoon kosher salt                                        

½ cup powdered sugar                            

½ cup creamy Skippy peanut butter                

¼ cup Reese’s peanut butter cups, chopped 

In a 4-quart saucepan, heat the milk, cream, and glucose syrup over medium heat, stirring with a rubber spatula or wooden spoon to keep it from burning, until small bubbles appear around the edges and the temperature reaches 180 degrees.

In a large bowl, whisk together the granulated sugar, milk powder, and salt.

Slowly pour the hot cream mixture into the bowl, stirring constantly.

Pour the mixture back into the pot and cook over medium heat, stirring constantly, until it returns to 180 degrees.

Using a fork, in a large bowl, whisk together the powdered sugar and peanut butter and pour the hot cream over the top. Stir slowly to incorporate. Strain through a fine-mesh strainer into a clean container.

Fill a large bowl with ice and cold water to make an ice bath.

Put the container into the ice bath and let the base cool to 38°F, stirring occasionally.

Freeze in an ice cream maker according to the manufacturer’s instructions. Stir in the chopped peanut butter cups.

From MORGENSTERN’S FINEST ICE CREAM © 2025 by Nicholas Morgenstern. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

[sfrecipes]

Indian Vegetable Skewers

Adapted from Barbecueby Hugh Mangum

(Phaidon, US $49.95, 2025)

Photography by: Nico Schinco

Vegetable skewers, often called “tikka vegetables,” are popular in northern India, where tandoori cooking originated. Peppers, onions, tomatoes, mushrooms, and paneer, a soft non-melting cheese, marinated in a mixture of yogurt and spices, are skewered and then grilled or roasted in a tandoor oven. Serve this dish as an appetizer or main course, along with chutney, Indian Yogurt Sauce (page 352), and Grilled Naan (page 329).

Preparation time: 15 minutes, plus at least 1 hour standing

Cooking time: 20 minutes

Serves: 4-6

INGREDIENTS

For the marinade:

1 cup (8 oz/225 g) plain yogurt

1 (1-inch/2.5-cm) piece ginger, grated

2 cloves garlic, minced

½ cup (1/2 oz/15 g) mint leaves, finely chopped

1 tablespoon lemon juice

1 tablespoon canola oil

1 teaspoon garam masala

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon Kashmiri red chili powder (or paprika)

1 teaspoon salt

For the vegetables

2 red bell peppers, cut into 1-inch/2.5 cm squares

2 green bell peppers, cut into 1-inch/2.5cm squares

2 yellow onions, cut into 1-inch/2.5 cm cubes

8oz/225 g cherry tomatoes

1 lb/450 g button mushrooms, stemmed

10 oz/300 g paneer, cut into 1-inch/2.5 cm cubes

For serving:

Chutney

Indian Yogurt Sauce

Grilled Naan

DIRECTIONS

For the marinade

 In a large bowl, whisk together the marinade ingredients.

For the vegetables

Add the vegetables and paneer to the marinade. Stir to coat evenly. Cover the bowl and refrigerate for at least 1 hour, preferably overnight.

Heat a grill to medium-high heat. Thread the marinated vegetables and paneer onto skewers, alternating between different types of vegetables.

Grill the skewers until the vegetables are soft and slightly charred, 10-15 minutes. Remove from the grill and rest for 5 minutes. Serve hot with chutney, Indian yogurt sauce, and grilled naan.

INDIAN YOGURT SAUCE

Preparation time: 10 minutes, plus 15 minutes standing

Cooking time: 10 minutes

Makes: 1 ½ cups (15 oz/430 g)

Ingredients:

1 large English cucumber, peeled

1 teaspoon salt, plus extra to taste

1 cup (7 oz/200 g) Greek yogurt

½ teaspoon garam masala

⅛ teaspoon cayenne pepper

2 tablespoons chopped cilantro (coriander)

1 small serrano chile, minced

Directions:

Grate the cucumber into a colander. Add the salt, toss, and set aside in the sink for 15 minutes. 

Rinse the cucumber, then squeeze dry with a towel. Transfer it to a medium bowl.In a small bowl, combine the yogurt, garam masala, and the cayenne pepper. Add the yogurt mixture to the bowl of cucumbers. Stir in the cilantro (coriander) and chile. Season to taste. Refrigerate until ready  to serve.

The sauce can be stored in an airtight container in the refrigerator for up to 3 days. Stir before serving.

GRILLED NAAN

Preparation time: 15 minutes, plus 4 hours proofing (proving)

Cooking time: 20 minutes

Makes: 12

Ingredients:

4 cups (1 lb 8 oz/675 g) bread flour, plus extra for dusting

2 tablespoons sugar

2½ teaspoons salt

2 teaspoons instant (rapid rise) yeast

1⅔ cups (12 oz/350 g) Greek yogurt

½ cup (4 oz/115 g) melted butter

Directions:

In the bowl of a stand mixer fitted with a hook attachment, combine the flour, sugar, salt, and yeast. Whisk until combined. Add the yogurt and knead  on low speed until it forms a smooth dough.

Transfer the dough onto a lightly floured surface and knead for 5 minutes. Place the dough back  into the bowl and cover with plastic wrap (clingfilm).  Set aside to rise in a warm place for 2 hours, or until doubled in size.

Divide the dough into 12 equal pieces and roll each into a ball. Place the balls on a baking sheet and cover with a dish towel. Set aside to rise in a warm place for 2 hours, or until doubled in size.

Preheat a grill to medium-high heat. Using your hands or a rolling pin, stretch each ball

into 6 x 10-inch/15 x 25-cm oval shapes. Working in 2–3 batches to avoid overcrowding, place the naan on the grill and cook for 3–5 minutes, until charred. Flip and cook for another 3–5 minutes, until both sides are charred.

Transfer the naan to a plate, then brush it with butter. Cover with a dish towel and grill the remaining naan.

Excerpted from Barbecue © 2025 by Hugh Mangum. Photography © 2025 by Nico Schinco. Reproduced by permission of Phaidon. All rights reserved.

[sfrecipes]

Japgokbap잡곡밥jahp-ggok-bbahp

The headnote says, “It is somewhat ironic that this style of multigrain rice, born out of necessity during the Korean government’s campaign to limit rice consumption (see page 286), is once again popular, for both its flavor and its nutrition. Umma’s japgokbap is a hearty rice blend featuring a variety of textures and tastes to keep you coming back for another bite, and it’s the most frequently eaten rice in our home. It combines the fluffy texture and mild flavor of white rice with the crunchy texture and nuttiness of quinoa, studded with tender beans throughout. This rice offers diverse yet harmonious flavors—just as Halmeoni preferred. And, inspired by Halmeoni, Umma includes no trace of barley. Whenever Halmeoni managed to obtain a sack of white rice during the “no-rice days” campaign, she would forgo barley and stretch her limited supply by mixing in beans and various other grains. To make this rice convenient to prepare anytime, Umma cooks large quantities of beans in her pressure cooker and freezes them to keep on hand. The cooked beans can be frozen for up to 1 month (or refrigerated for up to 3 days). To store leftovers of the rice, seal the warm rice with a lid and let the rice cool to room temperature, then refrigerate. Reheat leftovers in the microwave, adding1 tablespoon water per serving of rice.”

SERVES 4 to 6 TOTAL TIME1 hour

1cup (208 grams) short- or medium-grain white rice

1/3cup (66 grams) prewashed quinoa

2¼ cups water

1/3cup (54 grams) cooked black soybeans (recipe provided in book)

1/3cup (52 grams) cooked chickpeas (recipe provided in book)

1/3cup (50 grams) frozen green peas

1.Add the rice and quinoa to a medium bowl and cover by 2 inches water. Using your hands, gently swish the rice and quinoa to release excess starch. Carefully pour off the water, leaving the rice and quinoa in the bowl. Repeat 2 or 3 moret imes, until the water runs almost clear. Using a fine-mesh strainer, drain the rice and quinoa.

2A. FOR AN ELECTRIC RICE COOKER Transfer the rice and quinoa to the cooking chamber of a 5- to 6-cupelectric rice cooker. Stir in the water, soybeans, chickpeas, and peas. Cover and cook on the standard rice setting according to the manufacturer’s directions. The machine will automatically shut off when cooking is completed (typically indicated by the “Keep Warm” light turning on). Once the cooking is complete, immediately fluff the rice with a moistened rice paddle or silicone spatula (this ensures even texture and moisture distribution). Serve.

2BFOR THE STOVETOP Transfer the rice and quinoa to a large saucepan. Stir in the water, soybeans, chickpeas, and peas and bring to a boil. Reduce the heat to low (medium if using an electric stove), cover, and cook until the rice is tender and the water is fully absorbed, about 20 minutes. Turn off the heat and let sit for 15 minutes to finish cooking. Immediately fluff the rice with a moistened rice paddle or silicone spatula (this ensures even texture and moisture distribution). Serve.

Excerpted from Umma by Sarah Ahn & Nam Soon Ahn . Copyright © 2025. 

Courtesy of America's Test Kitchen, All Rights Reserved. Photo by Kritsada Panichg

[sfrecipes]

Florida Orange Juice Easy 15-minute Nachos

Make meal time preparation a family activity by working with your kids to create the Florida Orange Juice Easy 15 Minute Nachos. These kid-approved nachos are easy-to-make and feature the amazing taste of Florida Orange Juice. Mom will also enjoy the taste as well as the nutritional benefits provided by Florida Orange Juice. 

Ingredients 

Shrimp Ingredients 

1/2 cup Florida Orange Juice  

1/4 cup fresh cilantro, finely chopped  

1/4 cup olive oil, plus 1 tablespoon  

3 green onions, chopped  

3 garlic cloves, minced  

1 tablespoon chopped fresh ginger  

1 tablespoon garlic chili paste  

1 teaspoon salt  

1 1/2 pounds medium shrimp, peeled and deveined 

Slaw Ingredients 

1/4 cup Florida Orange Juice  

1/4 cup olive oil  

2 tablespoons rice wine vinegar  

1 clove garlic, minced  

1 teaspoon minced fresh ginger  

1/2 teaspoon sesame oil  

1/4 teaspoon salt  

Pinch freshly ground black pepper  

2 cups thinly shredded Napa cabbage  

1 cup thinly shredded red cabbage  

1 cup grated carrots  

1/4 cup chopped fresh cilantro 

Preparation 

To make the shrimp: 

Place the orange juice, cilantro, 1/4 cup olive oil, onions, garlic, ginger, chili paste and salt into a large zip top bag, seal and move around to combine. Add the shrimp, seal and toss to combine. Refrigerate for 2 hours and up to 4. Remove the shrimp from the marinade, reserving 1/4 cup of the marinade. Place remaining tablespoon of olive oil in a large sauté pan or wok, set over medium high heat and when it shimmers, add the shrimp. Cook, tossing continually for 1 minute. Add the reserved marinade and continue cooking until sauce has reduced slightly and shrimp are opaque and just cooked through, about 2 minutes. 

To make the slaw: 

Place the orange juice, olive oil, vinegar, garlic, ginger, sesame oil, salt and pepper in a lidded jar and shake well to combine. Place the Napa cabbage, red cabbage, carrots and cilantro in a large mixing bowl, add enough dressing to coat and toss to combine. Serve immediately. 

[sfrecipes]

BUTTERNUT SQUASH RISOTTO

Here, Lansdowne Resort Executive Chef Chris Ferrier, places seared scallops on top of the butternut squash risotto.

1 large butternut squash

4 cloves, garlic peeled, & minced, divided

4 tablespoons olive oil, divided plus extra for drizzling

12 fresh sage leaves, divided,

½ pound butter – room temp, divided

2 shallots, small diced, just about a cup

14 ounces Arborio Rice

1 bottle of Italian White Wine, some for the risotto, some for enjoyment.

1 quart hot chicken or vegetable stock

1 cup of Parmesan, grated. Plus extra for garnish/serving

½ cup toasted pumpkin seeds, for garnish

6 Fried Sage Leaves (optional)

Kosher Salt and ground black pepper for seasoning throughout.

Preheat the oven to 400 degrees.

Cut the butternut squash into 6-8 wedges, remove the seeds and place in a large bowl. Add 2 cloves of minced garlic and 2 tablespoons of olive oil, half the sage leaves,  salt and pepper to taste. Toss together and rub into the squash wedges.

Place on a baking tray and roast in the oven for 40-50 minutes until softened and golden in color.

Once the squash has cooked, cool slightly, then scrape the soft flesh away from the skin into a bowl. Lightly mash with a fork or potato masher until it is fairly chunky in texture. Scrape any sticky juices left in the roasting tray into the bowl and keep warm while making the risotto.

Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a deep, heavy-based frying pan or sauté pan. Gently fry the shallot and the rest of the garlic until softened.

Add the rice and stir for about a minute until the grains are coated with the oil and butter. Pour in 1 cup of wine and stir continuously until it has cooked into the rice. Add a good ladle of hot stock and the remaining sage and season well with salt and pepper. Turn the heat down so the stock is simmering gently. Keep adding ladles of stock as it cooks into the rice, stirring and moving the rice around in the pan. After about 15-20 minutes the rice should be soft but still have a bit of bite left in it. The texture of the risotto should be thick and creamy, but not too loose. Add extra stock if necessary. It may seem tedious standing and stirring but the end result will be worth it. That’s why you have a glass of wine while stirring.

Remove the pan from the heat and gently stir the roasted butternut squash into the risotto with the parmesan, the remaining butter and seasoning to taste. Add any extra stock if the risotto seems particularly thick. Cover with a lid for a couple of minutes as this will give the risotto an even creamier texture.

Add the garnish of pumpkin seeds and some more parmesan and fried sage leaves if using. Pour a glass of wine for yourself.  Enjoy!!!  Makes 6-8 servings.

[sfrecipes]

Potato-and-Bacon Breakfast Skillet and Skillet nachos recipes

Potato-and-Bacon Breakfast Skillet

The headnote says, "All the early-morning favorites are in this one-dish meal! For a spicier dish, use 4 to 6 ounces of soft Mexican or soy-based chorizo sausage."

Makes 4 to 6 servings

Equipment: 10-inch cast-iron skillet

Pan savvy: Substitute a 10-inch baker’s skillet for easier handling.

4 slices bacon, chopped

1 pound baby red or gold potatoes, cubed

1/2 onion, finely chopped

1 bell pepper (any color), chopped

6 large eggs

1/4 cup milk

1 teaspoon salt

1/2 teaspoon dried Italian seasoning

1/2 teaspoon coarsely ground black pepper

1 cup (4 ounces) shredded cheddar or other cheese

1          Cook bacon in a 10-inch skillet over medium heat until crisp. Transfer bacon to a plate, reserving 1 to 2 tablespoons drippings in skillet.

2          Add potatoes, onion, and bell pepper to skillet. Cover and cook over medium-low heat, stirring occasionally, for 12 to 15 minutes or until potatoes are just cooked. Stir in bacon, reserving some to sprinkle on top, if desired.

3          Preheat oven to 350°.

4          Whisk together eggs, milk, salt, seasoning, and black pepper in a bowl. Pour over potato mixture, stirring gently. Sprinkle with cheese and, if desired, reserved bacon.

5          Bake, uncovered, for 15 minutes or until golden brown and set.

Skillet Nachos

The headnote says, "Get deliciously crispy nachos by baking them in your cast-iron skillet. I prefer soy-based chorizo and meatless crumbles. They are just as flavorful, and my vegetarian friends can dive right in. If you’re using ground beef and pork chorizo, skip the oil and drain any excess fat after browning. There is a lot of wiggle room in this recipe. You can add other ingredients like shredded chicken or grilled veggies, as long as they fit in the skillet!"

Makes 6 servings

Equipment: 12-inch cast-iron skillet

Pan savvy: A large skillet works well, so the ingredients are well distributed, but you can snuggle the nachos into a smaller 10-inch skillet by pressing down and gently crushing the chips a little bit. You can also arrange the nachos on a cast-iron pizza plate, keeping the ingredients in the center.

1 tablespoon avocado or extra-virgin olive oil

8 ounces meatless crumbles or lean ground beef

6 ounces soy chorizo or other chorizo

10 cups white, yellow, or blue tortilla chips

1 cup canned black beans, rinsed and drained

2 cups (8 ounces) shredded cheddar cheese

1 cup (4 ounces) shredded pepper-Jack or Monterey Jack cheese

1/4 cup sliced pickled jalapeño peppers

1/3 cup sliced black olives

Charred Tomato Salsa (page 46) or store-bought salsa

Sour cream

Prepared guacamole (optional)

Chopped fresh cilantro

1          Preheat oven to 350°.

2          Heat oil in a 12-inch cast-iron skillet over medium heat. Add beef and chorizo, and cook, stirring frequently, until browned and crumbly. Transfer meat mixture to a large bowl.

3          Arrange half of tortilla chips in bottom of skillet (no need to wipe skillet clean first). Sprinkle half of meat mixture, half of black beans, half of cheeses, half of jalapeños, and half of olives over chips. Repeat with remaining half of chips, meat, beans, cheeses, jalapeños, and olives.

4          Bake for 10 to 12 minutes or until cheeses melt and mixture is hot. Serve with salsa, sour cream, and guacamole, if desired. Sprinkle with chopped fresh cilantro.

Layering the ingredients in the skillet helps ensure the best bite every time! Enjoy this flavorful, fun appetizer when you’re cheering on your team.

photos by Julia Rutland

Recipes courtesy of