Author: ds83473@gmail.com

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Triple oat pancakes

These pancakes are triple oat because they have oat milk, oat meal – homemade oat flour; rolled oats coarsely ground in a food processor, and rolled oats. They’re a companion to Grancakes. Equally healthy and hearty but they do contain dairy and eggs.

Makes 9-12 large pancakes.

1 ½ cups oat milk
1 tablespoon apple cider vinegar
1 cup oat meal – make the oat meal by grinding the rolled oats in a food processor
½ cup rolled oats
2 large eggs
¼ cup yogurt, your choice of flavor but plain or vanilla recommended
2 tablespoons maple syrup
1 teaspoon vanilla extract
½ cup unbleached flour
1 teaspoon baking powder
½ teaspoon baking soda
a good pinch of kosher salt
butter for frying and serving
maple syrup and fried apples or apple sauce for serving

The night before you want to eat the pancakes, combine the oat milk, apple cider vinegar, oat meal, and rolled oats in a large bowl. Cover and refrigerate overnight.

In the morning add the eggs, yogurt, maple syrup, and vanilla and mix well. Then add the flour, baking powder, baking soda, and salt and mix again. Let the batter sit for 5-10 minutes.

Heat a 9 or 10 inch non-stick and butter lightly. I recommend cooking the pancakes one at a time. When the pan is hot ladle in about 1/4 cup of the batter right in the center and cook until there are a lot of bubbles and the edges look set before flipping. Keep the pancakes warm in a low oven until you have enough for all your guests.

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Giant Yeasted Cimmy Roll

Based on King Arthur Baking and Smitten Kitchen recipes, this giant cinnamon roll can be made ahead, and is fun to shape.

Dough
3 ½ cups unbleached or all-purpose flour
2 ½ teaspoons (1 packet) instant yeast
1 teaspoons salt
¼ cup granulated sugar
1 cup milk, whole, 2%, or buttermilk, slightly warmed. I have not experimented with non-dairy milks but expect they would work
2 large eggs, room temperature
8 tablespoons unsalted butter, softened, but OK if it’s still cold, cut into small pieces

Filling
¾ cup packed dark brown sugar
2 tablespoons unbleached or all-purpose flour
1 tablespoon cinnamon
Good pinch salt (or use salted butter)
4 tablespoons unsalted butter, melted
1 tablespoon water
1 teaspoon vanilla

Glaze
1 ¼  cups confectioners’ sugar
½ teaspoon vanilla
2 to 3 tablespoons milk or water

Make the dough:

  • Measure the flour, yeast, salt, and sugar into the bowl of a stand mixer.
  • Beat the eggs and milk together, and make sure the mixture is only lukewarm, then pour into dry ingredients.
  • Using the paddle attachment, mix until there’s almost no dry flour – about 30 seconds – then drop in the butter pieces a few at a time and mix until blended.
    Knead on low-mdium speed for 5 minutes

At this point you have two choices of method:

  • One: Transfer the dough into a plastic container with a lid that holds at least 2 quarts, and refrigerate at least 8 hours and up to two days;
  • Two: Let the dough rise at room temperature until it almost doubles – about 1 ½ to 2 hours. Then, refrigerate the dough for 1 hour.

Assemble the roll:

  • Make the filling: Combine all the filling ingredients either in a bowl, or the pan you used to melt the butter. It will look pretty runny, but will spread just fine on the chilled dough.
  • Line a large baking sheet with parchment. Grease a 10-inch cast iron skillet, cake pan, or spring form pan, and line the bottom with parchment. Place the baking pan on the baking sheet.
  • Remove the chilled dough from the fridge, and place on a lightly floured surface. Divide the dough in half and roll each piece into a 9 x13 inch rectangle. Spread half the filling in one piece of dough, and then stack the second piece on top.
  • Cut the stacked dough into 6 strips, each about 1 ½ inches x 13 inches.
  • Roll up one of the strips and place it in the center of the pan with the spiral up. Wrap another strip around the outside of the first roll, filling side in. Continue with the strip, wrapping the same way. Cut the last 3 strips in half and wrap them around the roll too.

If you did method two, so your dough has only risen about 3 hours, you can cover the roll, refrigerate overnight, and bake in the morning. For method one, let the dough rise at room temperature for about 45 minutes to an hour. Heat the oven to 350° near the end of the rise time.

Bake the roll for 50-55 minutes, covering loosely with foil after about 35 minutes. The internal temperature should be 180° in the center.

Cool the roll in the pan for about 10 minutes, while you mix up the glaze. Transfer the roll to a cutting board or platter, drizzle with the glaze and serve warm or at room temperature.

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Summer pasta

This is the pasta for that time in the summer when you have lots of vegetables – zucchini, tomatoes, corn. You could also sub in other veggies like summer squash, peppers, even broccoli. I tried cooking the pasta in veg broth and am really happy with the results.

Ingredients:

2 cups of well-flavored vegetable or chicken broth – I used veg broth that was made from parsley, tomatoes, mushroom stems, and onions
8-9 ounces your choice of pasta
1 pint of cherry tomatoes or about 2 cups of chopped tomatoes
1 tablespoon butter
1 tablespoon olive oil
1 medium zucchini, cut into quarters long ways and chopped, about 2 cups
1 1/2 cups corn kernels, thawed frozen or cut from about 2 ears of fresh corn
Salt & pepper to taste
A few shakes of red pepper flakes (optional)
2-4 ounces fresh mozzarella ripped into pieces

Pour the vegetable broth into a saucepan that’s at least 4 quarts and has a lid. Add 1/2 cup water and bring to a boil. When it’s boiling add the pasta and about 2 teaspoons salt. Bring to a boil then cover and simmer until the liquid is absorbed and the pasta is al dente, about 15 minutes. You might need to add a bit more water.

Put the olive oil and butter into a wide deep skillet and heat. Add the cherry tomatoes and cover and cook until the tomatoes are softened. If they don’t burst on their own help them along by mashing them with the back of a wooden spoon or potato masher. Add the zucchini and season with salt & pepper and red pepper flakes if using. Stir well and cook until the zucchini is starting to soften. Add the corn. If using frozen you only need to cook it long enough to heat the corn, 2-3 minutes. If using fresh cut off the cob cook a bit longer, 5-10 minutes. By this time the pasta should be done so add it. If it sticks to the bottom of the cooking pot add a few tablespoons of water and cover and let sit a few minutes to loosen. Mix well, then add the mozzarella and toss some more. Taste to make sure it’s seasoned as you like and serve.

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Vegetable & [optional] Meat Pot Pie with Yogurt Biscuits

You can make this potpie vegetarian, or add meat – you’ll need 1/2 pound ground meat – beef, turkey, your favorite! The yogurt biscuits make a fluffy and crunchy topping. You can use any combination of root and other vegetables – this version has cabbage and peppers from this week’s box, plus carrots and potatoes from prior weeks. Sub in broccoli and/or cauliflower if you like! Mushrooms are suggested to replace the meat, but are optional.

Take about 1 1/2 hours including baking
Serves 6-8

Filling:
1 tablespoon oil or butter
1/2 pound group meat or mushrooms (optional)
1 tablespoon Worcestershire sauce
1 cup chopped onions
salt and freshly ground pepper
1 1/2 to 2 cups chopped cabbage, or broccoli or cauliflower
3/4 cup chopped bell pepper
2 1/2 to 3 cups root vegetables – carrots, potatoes, turnips, parsnips – peeled and chopped into bite-size pieces
1/2 cup frozen peas, thawed (optional)
2 1/2 to 3 cups liquid – suggested 2 cups veggie or chicken or beef broth, and 1/2 cup whole milk or half & half
1/4 cup flour
1 veggie or meat bouillon cube (optional)

Biscuits:
2 cups unbleached flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1 stick, 8 tablespoons, cold unsalted butter, cut into bits
1 cup plus 2 tablespoons plain yogurt, cold from the fridge

  1. Make the filling: Melt the butter or add the oil to a large, deep pot and brown the meat or mushrooms, if using. Add the onions and season with salt & pepper. If you’re not using meat or mushrooms, add the oil or butter to the pot and add the onions. Cook until the onions are translucent, about 10 minutes. Add the cabbage or broccoli or cauliflower, and the peppers and continue to cook until all are softened. Add the Worcestershire sauce.
  2. Place the chopped root vegetables in a 2 quart saucepan, and cover with broth, probably 2 cups. Bring to a boil, and simmer, uncovered, until the veggies are fork tender, about 10-15 minutes. Dip the veggies out of the saucepan with a slotted spoon or skimmer, and add them to the large pot with the meat and sauteed vegetables. Keep the remaining broth at a low boil.
  3. Make a slurry with the flour and about 1/3 cup broth and pour it into the saucepan, whisking until thickened. Add the milk or half & half, and continue to whisk.
  4. When the sauce is thick, add it to the large pot and add the peas. Taste for seasoning and add the bouillon cube if it seems bland. Add more broth or half & half if it’s too thick. Turn down the heat and keep the filling warm while you prepare the biscuits.
  5. Heat the oven to 375°. Measure the flour, sugar, baking powder, baking soda, and salt into a mixing bowl. Add the butter bits, and cut into the flour until there are no piece larger than a pea left. Dump in the yogurt and mix with a spatula until there isn’t any dry flour remaining.
  6. Turn the dough out onto a floured surface and knead it briefly until it come together. Pat the dough out into a rough square that’s about 1 inch thick. Fold it into thirds like a letter, and the pat or roll out into a square again. Repeat the folding and rolling 2 more times, finally rolling the dough out to be about 1 inch thick. Transfer the filling into a 2 quart baking dish or really large pie plate. Cut as many 3 inch biscuits as you can – I got 10 – and arrange them on top of the filling. Place the pot pie n the oven and bake for about 30 minutes until the biscuits are brown and the filling is bubbly. Let rest for 10 minutes – or until it stops bubbling furiously – before serving.
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Rhubarb scones

This one is taking a lot of tries to get right! I began by trying this Food52 recipe, Naughty Rhubarb Scones. Lots of butter and cream, and they tasted good, but a little too flat.

Next I tried reducing the butter, adding an egg, and using buttermilk instead of heavy cream. That resulted in rhubarb muffin tops, OK but a bit bland.

Next, I tried even less butter, not tossing the rhubarb with sugar before adding it to the scones – on the theory that drew out too much moisture from the rhubarb – and using an egg, plain whole milk yogurt, and a little bit of milk for the liquid. Best of the three, but could maybe still have a little more butter. Or whatever it takes to get a slightly better texture. Maybe more butter and no egg.

So, we’re going with take 3; take 4 updates added. They’re still a bit too cake-y, but taste pretty good! Pic of take 4 below.

1 3/4 cups rhubarb, rinsed, trimmed and cut into 1-inch slices, about 3 stalks
2 1/2 cups unbleached white flour
5 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 good pinches kosher salt
4 6 tablespoons butter
1 large egg 2 egg yolks
2 tablespoons plain whole milk yogurt
1 teaspoon vanilla
3-4 tablespoons whole milk
1 additional tablespoon of sugar for sprinkling, or use coarse sugar

First prep the rhubarb, and set aside.

Combine the flour, 5 tablespoons sugar, baking powder, baking soda, and salt in the bowl of a food processor. Slice in the butter and pulse to combine. Add the rhubarb and pulse 9 times. Transfer the mixture to a bowl. If you don’t have a food processor, combine the dry ingredients in a bowl, and then either cut in or grate the butter. Give the rhubarb and extra chop to get the pieces slightly smaller, then proceed as below.

Place the egg yolks in a spouted measuring cup and add the yogurt and vanilla. Add 3 tablespoons of the milk to get the liquid up to 2/3 1/2 cup. Make a well in the center of the dry ingredients and pour in the liquid. Mix with a fork until the dough starts to come together, then use your hands to combine into a dough, adding the additional tablespoon of milk if there continues to be lots of dry flour around the edges. Turn out on to a lightly floured surface and knead a few times until fairly smooth. Divide the dough in half, and cut each half into 6 wedges. Arrange the wedges on a parchment lined baking sheet and place in the freezer for at least 15 minutes while you heat the oven to 425°. You can also cover the pan and refrigerate the scones overnight.

Sprinkle the chilled scones with sugar and place in the oven. Reduce the heat to 400° and bake for 18-20 minutes until firm and golden brown.

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Ranchero Sauce

I love to make this sauce in late summer when tomatoes and peppers are in abundance at local farmers markets. You can freeze it for a taste of summer in winter. Or make it with canned tomatoes in winter! It’s the sauce for chilaquiles and huevos rancheros, but also good on enchiladas, as shown. The sauce can also easily be doubled, just use a bigger pot. I like to make this sauce with veggie broth so that it’s all purpose – but feel free to sub chicken broth if there are no vegetarians to be fed at your table.

With a hat tip to Chile Pepper Madness for the inspiration!

1-2 tablespoons vegetable oil
1 1/2 cups chopped onion
1 bell pepper or 1-2 poblano peppers, chopped (about 1 cup)
3-4 cloves garlic, minced or put through a press
2 tablespoons ground ancho chile powder
1 tablespoon hot or mild chile powder (I like Penzey’s)
1 teaspoon dried oregano, preferably Mexican
1 teaspoon ground cumin
2 cups plum tomatoes, peeled and diced OR one 14-oz. can of diced tomatoes OR whole tomatoes
1 cup vegetable broth
(optional) 2 teaspoons to 1 tablespoon brown sugar (good with canned tomatoes)
¼ cup chopped cilantro
Salt and freshly ground pepper to taste
(optional) juice of 1 lime (2-3 tablespoons)

  1. Pour the vegetable oil into a deep pot that’s at least 2 quarts, and heat over medium-high. Add the onion and chopped peppers and cook for about 5 minutes until starting to soften. Add the garlic, and cook a few more minutes until fragrant. Add the ground spices and oregano, and if the pan seems dry, add the last tablespoon of oil.
  2. Add the tomatoes and vegetable broth, and brown sugar if using. Bring to a boil, then turn the heat down and let the sauce simmer gently for about 20 minutes. It should thicken nicely. Puree the sauce with an immersion blender or in the food processor. When it’s smooth add the cilantro and lime juice if using.
  3. Use right away or cool and store in a container (preferably glass) in the fridge for up to week. Freeze for longer storage.

[Extra] recipe-a-month for May 2024

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Pumpkin Cinnamon Buns with Date Filling

In one of her recipe posts Deb Perelman of Smitten Kitchen muses that cinnamon buns are perfect so we hardly need a new recipe. But of course we always want more, so the possibilities for more cinnamon bun recipes are endless. This one is based on a sweet potato cinnamon bun recipe by Carla Hall, that’s very good. But I made these in April, when I didn’t have a lot of sweet potatoes on hand, but I did have two cartons of “pumpkin” puree, actually winter squash, still in the freezer. So pumpkin replaced the potatoes, and date filling replaced the sweet potato filling.

Dough
4 to 4 1/2 cups unbleached all-purpose flour
⅓ cup sugar
2¼ teaspoons (1 packet) instant yeast
1½ teaspoons table salt
1¼ cups whole milk
6 tablespoons room temperature unsalted butter
1/2 cup pumpkin puree, room temperature
1 large egg, room temperature

Filling
1 packed cup of pitted and chopped dates, preferably Medjool
2 tablespoons butter, softened
1/4 cup dark brown sugar
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
pinch of kosher salt

Frosting
4 oz cream cheese, room temperature
½ cup unsalted butter, room temperature
3 cups powdered sugar
2 tablespoons milk
1 tablespoon maple syrup
1 teaspoon vanilla extract
Pinch salt

Make the dough: Combine 2 cups of the flour, sugar, yeast, and salt in the bowl of a stand mixer.

Combine the milk and butter in a spouted glass measuring cup that’s at least two cups (or a small microwave safe bowl), and microwave until warm and the butter is starting to melt. In my microwave this took 45 seconds, but yours may vary. Stir until butter is melted.

If you have an instant read thermometer check the temperature of the milk/butter mixture – it shouldn’t be hotter than 90° to 100°. Once it’s cool enough, pour the mixture into the flour mixture. Add the pumpkin and egg. Attach bowl to the mixer fitted with the paddle attachment. Mix on low speed, and add two cups of the the flour a cup at a time. When the flour has been incorporated the dough shouldn’t have any really gooey spots and should be starting to clear the sides of the bowl.  Add up to half cup flour to get to the right consistency, then knead on low speed for 9-10 minutes or until the dough is smooth and elastic. I do this with the paddle, but you can switch to the dough hooks if you like.

Transfer the dough to a plastic container with a lid, and let rise about an hour until doubed. Preferably your container has volume markings so you can tell when the dough has doubled, but if not, put a rubber band around the outside of the container at the level of the top of the dough, so you can tell when it’s doubled.

While the dough rises, make the filling: Place the dates in a heat proof bowl and pour in 1 to 1 1/2 cups boiling water. Let stand to soften, 10 minutes or more. Drain the dates, and puree in a food processor with the butter, sugar, and salt. Add the cinnamon and pumpkin pie spice. You can refrigerate the filling while the dough rises in the fridge. Let it come to room temperature before assembling the buns or it will be difficult to spread.

Assemble the buns: Butter or grease a 13 x 9 x 2 baking dish. Turn the dough out onto a lightly floured surface and roll into an approximately 12 x 18 inch rectangle, getting the sides as straight as you can.  Spread an even layer of the filling over the dough, leaving more margin at the top long side.

Starting with the long side closest to you roll the dough tightly. Use the margin to pinch and seal. Place the seam side down and even up the roll. Cut into 12 as-equal-as-you-can-get-them slices, and arrange in the greased baking dish. Some people like to use unflavored dental floss for this; I usually just use a knife. Cover the pan with a damp dishtowel or a lid and let rise another hour until doubled.

Bake the buns: while the dough is rising heat the oven to 350°.  Bake the buns for 25-35 minutes until they’re firm and risen. Cover the pan with foil if the buns brown too quickly. Remove the buns from the oven and let cool 20-30 minutes. before frosting.

Make the frosting: Place the cream cheese and butter in the bowl of a stand mixer. Using either the paddle or the whisk, beat the cream cheese and butter briefly until combined. Add the powdered sugar, maple syrup, milk, vanilla, and salt. Mix on low until the sugar’s incorporated and then beat for 2-3 minutes until smooth and fluffy. Spread the frosting over the tops of the buns and serve warm from the pan. You’ll probably have leftover frosting – I like to sandwich cinnamon grahams or Biscoff cookies with the  leftover frosting and let them harden in the fridge to eat later as a snack.

The buns will keep at room temperature for about 3 days, covered. Refrigerate for longer storage. You can also freeze unfrosted buns.

Recipe a month for May 2024

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[Relatively] Quick Crescent Rolls

These rolls are of course inspired by poppin’ dough crescent rolls. They’re not as quick as smashing open a tube of purchase dough, but they’re easy and can be made when you have a couple of hours and can be refrigerated and baked later, or baked, cooled, and frozen to be reheated. You do need softened butter which can take planning ahead – but the butter that goes into the dough (the 4 tablespoons) is cut into pieces so will soften pretty quickly and the butter that you spread on the dough will soften during the dough’s first rise. You can also start it in the microwave. To get your egg up to room temperature quickly, place it in a small bowl or custard cup and run warm water on it. Let stand while you gather the ingredients for the crescents.

1 packet, 2 1/4 teaspoons, active dry yeast
6 tablespoons warm water
2 tablespoons granulated sugar (I think honey would also be good, but have not tested)
1 egg, room temperature
1/2 teaspoon salt
2 cups unbleached all-purpose flour, divided
4 tablespoons unsalted butter, cut into small pieces and allowed to come to room temperature
2 tablespoons butter, softened
1 egg beaten with a splash of water for egg wash

Pour the warm water into a mixing bowl or the bowl of a stand mixer. Sprinkle the yeast on top and let stand about 5 minutes until dissolved.

Add the sugar, egg, salt, and one cup of the flour to the mixing bowl, Begin mixing with a spatula or the flat beater. When it looks like a dough, add the butter pieces and continue to mix to incorporate. Add enough of the remaining cup of flour to make a soft dough that’s not too sticky. If your mixing by hand, turn the dough out onto a floured surface and knead for 5-10 minutes until smooth. If you’re using a stand mixer, beat with the padel for about 3 minutes.

Place the dough in a container with a lid and let rise for an hour to 90 minutes, until doubled.

Line a baking sheet with parchment paper. Scrape the dough out of the container onto a floured surface and roll out into a 12-inch circle. Gently spread the 2 tablespoons of butter onto the dough. Cut the circle into quarters and then cut each quarter into 3-4 wedges. Roll the wedges towards the point to form crescents and place on the parchment lined tray. Cover loosely and let rise another hour, or place in the fridge for up to overnight and bake later. Towards the end of the rising time heat the oven to 400°.  Brush the rolls with the egg wash and place in the oven.  Immediately reduce the heat to 375°. Bake for about 12-15 minutes until golden brown. Eat right away or cool completely and freeze for later.

Recipe a month for April 2024

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Cream scones

Americans like our scones with all kinds of flavors, like blueberry, pumpkin, chocolate chips, apricot & white chocolate …  but traditional British scones are plainer, and are a vehicle for jam and cream. This cream scone recipe is plainer, and is perfect for conveying large amounts of jam and cream to the eater’s mouth. The picture shows scones made with some whole wheat flour. Since real British clotted cream is hard to get in the US, I recommend spreading plain scones with ricotta (homemade or purchased) or strained or Greek yogurt, or crème fraîche (homemade or purchased) and of course your favorite jam. The British method of eating scones is to break off parts of scone, and cream and jam the pieces individually rather than spreading the entire surface of a halved scone, as an American might.

For more tea party recipes see this document.

3 cups flour, all unbleached white or up to 1 cup whole wheat
1 tablespoon baking powder
1 teaspoon table salt
1/4 cup granulated sugar
1 teaspoon vanilla
1 1/3 to 1 1/2 cups heavy cream, plus a little extra for brushing

Combine the flour(s), baking powder, salt, and sugar in a large mixing bowl. Make a well in the center and pour in the smaller amount of cream and the vanilla. Stir with a fork until you have a cohesive dough, adding more cream if necessary.

Libe a baking sheet with parchment. Turn the dough out onto a floured surface and divide it in half, and shape each half into a disk. Cut each disk into 6 wedges. Place the baking sheet in the freezer while you heat the oven to 425°.

Remove the scones from the freezer and brush the tops with some cream, if desired. Bake the scones for about 15 minutes until browned and there’s no wet dough in the center. Serve warm with butter and jam and any other creamy toppings you like.

To keep the scones for longer, when frozen remove them from the baking sheet to a bag or container. Bake from frozen for 20-25 minutes. Baked and cooled scone can also be frozen for longer storage.

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Kale Almond Shallot Salad with Miso-Lemon Dressing

This recipe is based on one of the little cooking vids that appear on my Instagram, with the recipe in fine print in the comments. The original is half shaved Brussels sprouts and half kale, but about the only way I could buy Brussels sprouts this time of year is pre-shaved in a little bag from Whole Foods for like $3.50. Whereas whole bunches of kale cost less. So I used all kale. I like a sweeter dressing, too, so added the maple syrup in the dressing.

Salad ingredients:
1 large bunch kale
3.5 oz., generous 1/2 cup almonds
3-6 shallots, about 3/4 cup, peeled and thinly sliced
kosher salt & freshly ground pepper
2 tablespoons olive oil

Dressing:
1/4 cup olive oil
1/4 cup fresh lemon juice (about 1 large lemon)
2 tablespoons miso
2 tablespoons maple syrup
kosher salt & freshly ground pepper

  1. Stem the kale and toss it into a sink or bowl of cool water, and let it soak while you prepare the almonds and shallots.
  2. Place the almonds into a skillet big enough to hold them in one layer, 10- to 12-inches. Toast over medium high heat, stirring and shaking the pan.  Transfer to a bowl and wipe out the pan.
  3. Pour the olive oil into the wiped out skillet and cook the shallots over medium high heat until they are starting to brown, about 8-10 minutes. Season with salt and pepper.
  4. Lift the kale out of the water and drain well in a colander. Take handfuls of the leaves and place them on a cutting board and slice thinly. Place in a large mixing bowl.
  5. For the dressing, whisk all the ingredients together in a spouted measuring cup or shake in a small jar with a tight-fitting lid.
  6. Add most of the almonds and shallots to the kale in the mixing bowl, pour about 2/3 of the dressing over, and toss well. Taste and add as much more dressing as you like (I used all of it), and season with salt and pepper. Top the salad with the remaining almonds and shallots and serve. The dressed salad also keeps well in the fridge for a few days and makes a tasty lunch.

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