Ricotta Donuts
1 Cup Ricotta
1/8 tsp Salt
3 Eggs
1/2 cup AP Flour
1 tsp Baking Powder
Oil for frying
Powdered sugar for dusting
Whisk together the ricotta and eggs until smooth. In a separate bowl whisk together the flour, salt and baking powder. Mix the wet and dry ingredients together. Heat oil to 360F. With a 2 oz ice cream scoop, transfer batter into hot oil and fry on each side until golden brown. Drain donuts on paper towel of excess oil. Dust it generously with powdered sugar.
Quiche 3 Ways
All-Butter Pie Crust
1 Cup AP Flour
1/2 teaspoon Salt
8 oz (1 stick) Cold Butter, cut into 1/2 inch cubes
3 oz Ice Water
Place flour and salt into food processor and pulse a few times to incorporate. Add butter, pulse again until pea-sized chunks form (coarse meal). Add ice water, pulse until dough just barely comes together.
Turn dough out onto lightly floured board. Pat down into a disc. Cover with plastic wrap and refrigerate a minimum 30 minutes.
When ready to use, roll it out onto a lightly floured surface to a 1/4 inch thickness, turning the dough a quarter turn each pass to insure even rolling.
Custard for Quiche
Makes one large quiche or 6-8 mini quiches.
4 Large Eggs
1/4 Cup Heavy Cream
1/2 teaspoon Salt
1 Cup Whole Milk
Whisk the eggs in a pyrex or bowl, add salt and milk and whisk, and then add the heavy cream and whisk until smooth.
Keep custard in the refrigerator until ready to use.
Smoked Salmon & Dill Quiche with Gruyere
Makes one large or 6-8 mini quiches.
One recipe All-Butter Pie Crust and one recipe of Custard for Quiche
4 oz Smoked Salmon
4 oz Gruyere Cheese, grated
1 Shallot minced
2 Tablespoons chopped fresh Dill
Preheat oven to 350 degree F. Roll the pie dough according to directions above. Place it into the tart pan, pierce the bottom with fork prongs several times to prevent dough from puffing in the oven. Crumble up a piece of parchment paper and place it on top on dough. Add pie weighs and blind bake for 15 minutes. Remove from oven and remove the pie weights and parchment paper, and then bake an additional five minutes. Remove from oven and allow to cool until ready to use.
In prepared pie shell, spread half of the grated gruyere. Place smoked salmon on top. Spread top dill and chopped shallots, and then pour over the custard until almost full. Spread the remaining cheese on top.
Bake for 30-40 minis until custard is set, but still jiggly in the center. Allow to cool on wire rack for at least 15-20 minutes before serving.
If you are making mini quiches, divide the recipe evenly amongst the mini-quiches accordingly.
Chorizo, Red Pepper, and Potato Chip Quiche with Goat Cheese
Makes one large or 6-8 mini quiches.
One recipe All-Butter Pie Crust and one recipe of Custard for Quiche
4 oz Dry-Cured Spanish Chorizo
4 oz Goat Cheese, crumbled
1 Large Jarred Roasted Red Pepper, chopped
1 oz Potato Chips, crumbled
Preheat oven to 350 degree F. Roll the pie dough according to directions above. Place it into the tart pan, pierce the bottom with fork prongs several times to prevent dough from puffing in the oven. Crumble up a piece of parchment paper and place it on top on dough. Add pie weighs and blind bake for 15 minutes. Remove from oven and remove the pie weights and parchment paper, and then bake an additional five minutes. Remove from oven and allow to cool until ready to use.
In prepared pie shell, spread half of the goat cheese. Add chorizo, red pepper, and potato chips. Pour over the custard until almost full and top with remaining goat cheese.
Bake for 30-40 minis until custard is set, but still jiggly in the center. Allow to cool on wire rack for at least 15-20 minutes before serving.
If you are making mini quiches, divide the recipe evenly amongst the mini-quiches accordingly.
Sun-dried Tomato, Olive, and Artichoke Quiche with Parmesan
Makes one large or 6-8 mini quiches.
One recipe All-Butter Pie Crust and one recipe of Custard for Quiche
4 oz Parmesan
2 oz Oil-packed Sun-dried Tomatoes, minced
2 oz Oil-cured Olives, diced
2 oz Jarred Artichokes, chopped
Preheat oven to 350 degree F. Roll the pie dough according to directions above. Place it into the tart pan, pierce the bottom with fork prongs several times to prevent dough from puffing in the oven. Crumble up a piece of parchment paper and place it on top on dough. Add pie weighs and blind bake for 15 minutes. Remove from oven and remove the pie weights and parchment paper, and then bake an additional five minutes. Remove from oven and allow to cool until ready to use.
In prepared pie shell, spread half of the parmesan. Add sun-dried tomatoes, olives, and artichokes. Pour over the custard until almost full and top with remaining parmesan cheese.
Bake for 30-40 minis until custard is set, but still jiggly in the center. Allow to cool on wire rack for at least 15-20 minutes before serving.
If you are making mini quiches, divide the recipe evenly amongst the mini-quiches accordingly.
Blueberry Clafoutis
For the Fruit:
One pint of Blueberries
2 Tablespoons of Sugar
1 Tablespoon Fruit Liquor (such as Chambord, Grand Marnier, etc)
For the Clafoutis Mixture:
3 Tablespoons Butter
1/2 Cup Sour Cream
1/2 Cup Milk
3 Eggs
1/8 teaspoon Salt
2 Tablespoons Sugar
1/3 Cup Flour
Powdered Sugar (to top)
In a strainer over a bowl, mix together the blueberries, sugar, and fruit liquor. Set aside and allow to rest for about 30 minutes.
Meanwhile, preheat oven to 400 degrees F. Place 3 Tablespoons of butter in an oven-proof pan. Place it in the oven to melt the butter.
Whisk together in a bowl the sour cream, milk, and eggs. In a separate large bowl, mix together the flour, salt, and sugar. Next whisk the wet ingredients into the dry. Take pan out of the oven and whisk half of the melted butter into the rest of the ingredients in the large bowl. Pour batter into the hot pan and top with blueberries. Bake for 18-20 minutes. Remove from oven and dust with a generous amount of powdered sugar. Serve.
Dutch Baby Pancake
3 Tablespoons Butter
2 Eggs
1/2 Cup Milk
1/2 Cup Flour
1 teaspoon Sugar
1/8 teaspoon Salt
Pinch of Nutmeg
Juice of one lemon and powdered sugar to top
Preheat oven to 425 degrees F. Place 3 Tablespoons of butter in an oven proof pan. Place it in the oven to melt the butter. Meanwhile, mix together into a large bowl the flour, salt, nutmeg and sugar, and whisk into a separate bowl the eggs and milk. Mix wet into dry ingredients until just blended.
Remove pan from the oven and pour half of the melted butter into the batter. Mix well. Pour batter back into hot pan, and transfer back into the oven. Bake for 18-20 minutes.
Remove from oven and squeeze the juice of one lemon on top, then dust with a generous amount of powdered sugar. Serve.
Ham, Cheddar & Collards Pizza
Pizza Dough
8 oz Bread Flour (HIgh Gluten)
1 teaspoon Sugar
1/2 teaspoon Active Dry Yeast
1 tsp Salt
1/2 tsp. Olive Oil
6 oz Water
In a stand up mixer or food processor with the dough attachment, mix together the dry ingredients. Add oil and water, and let it mix until a dough ball forms. Stop machine. Touch the dough; if it sticks to your hand leaving a little dough on your finger then the consistency is right. If not, add water a tablespoon at a time until it reaches desired consistency. If the dough is too wet, and therefore a big glob sticks to your finger, add flour a tablespoon at a time until reaching the desired consistency.
Let the machine kneed the dough ball on medium speed for 8 to 10 minutes. Turn out onto lightly floured work surface and kneed by hand a few times and form it into a tight ball. Spray a bowl with oil and place dough ball inside. Spray the ball with additional oil and then cover with plastic wrap and allow to rise for one hour in a warm place until it doubles in size. After an hour, punch the dough back down with your knuckles distributing the air bubbles and then form back into a tight ball. Recover and allow to rise once again for one hour in a warm place. The ball will then be ready to use. If you’re not planning to use the dough right away, you can allow the second rise to take place over the period of up to 24 hours in the refrigerator.
Collards and Ham
One bunch of Collard Greens, washed, center rib removed and cut into one inch squares
1/2 of a medium Red Onion, thinly sliced
3 Cloves of Garlic, thinly sliced
1/2 tsp Red Pepper Flakes (or to taste)
8 oz Ham Steak, cubed
2 Tablespoons Olive Oil
1/2 Cup Chicken Stock
1 Tablespoon Apple Cider Vinegar
Salt and Pepper to taste
Heat olive oil in a dutch oven or large pan with lid until smoking. Add red onion and let cook for 3 to 5 minutes, making sure the onions get a little char. Add garlic and cook until fragrant, about 30 seconds. Add red pepper flakes and cubed ham. Allow to cook for 2-3 minutes. Add half of the collard greens and place lid on top of the pan to allow it to steam for 2-3 minutes. Once wilted, add the rest of the collard green to pan, stir, and place lid back on. Allow to steam for 2-3 minutes. Add chicken stock. Allow to come to a boil and reduce heat to simmer. Place lid back on and simmer for 15 to 20 minutes until the collards are fully cooked and tender. Add salt and pepper to taste and the 1 tablespoon of apple cider vinegar. Stir. This can be eaten as is as a delicious side dish or to top the following pizza recipe.
Collards Pizza
One Dough, recipe above
5 oz Ham and Collards mixture, recipe above
8 oz. Sharp Cheddar
4 oz Pizza Sauce (recipe to follow)
2 oz Ranch Dressing (recipe to follow)
Heat oven to 475 degrees Fahrenheit. Roll out the pizza dough to desired size. Top with pizza sauce and half the cheddar. Spread the ham and collards mixture. Top with remaining cheddar cheese. Bake to perfection, approximately ten minutes. Remove from oven and drizzle with ranch dressing on top. Enjoy!
Pizza Sauce
One Can 15.5 oz of Crushed Tomato
2 Tablespoons Tomato Paste
1 Teaspoon Garlic Powder
1 tsp Salt
1/2 Teaspoon Black Pepper
1 teaspoon dried Italian Herbs
(Opt.: I also like to add a pinch of fresh or dried rosemary)
Mix all in a food processor until smooth.
Ranch Dressing
1/2 Cup Mayonnaise
1/2 Cup Buttermilk
1 tsp Salt
1 tsp Black Pepper
1 tsp Garlic Powder
1/2 tsp Onion Powder
1 Tablespoon minced fresh chives
Mix all ingredients in a bowl with a whisk until incorporated. If dressing is too thick, add more buttermilk; if too thin, add more mayo. Flavors are best when the dressing is allowed to rest in the refrigerator for one hour. Will keep a week in your fridge.
Strawberry Galette
Pie Crust:
1 Cup AP Flour
1/3 Cup Buckwheat Flour
3 TBSP Sugar
1 Tsp. Salt
1 Stick (8 TBSP) Cold Butter, cubed
1/4 Cup Ice Water
Add dry ingredients to the food processor and give a few pulses.
Add butter and pulse it until it forms pea size crumbs
Add ice water and pulse it until it form a crumbly mixture
Turn it out to a floured board and pat it in a disc shape
Wrap it in plastic wrap and refrigerate for 30 min to 1 hr.
Preheat oven to 375F
Roll dough out to a circle or oval about 1/4 inch thick and place it
rimmed baking sheet lined with parchment paper.
For the Filling:
1 1/2 lbs Fresh Strawberries, hulled and quartered or sliced
1/3 Cup Sugar (plus additional sugar for sprinkling on top)
4 1/2 tsp. Corn Starch
Egg wash (to brush top with)
Mixed sliced strawberries with sugar and corn starch and spread
it on prepared crust leaving 1 inch gap around the edges.
Fold dough up toward the strawberries and brush it with egg
wash and sprinkle it with sugar.
Bake it for 45-50 min.
Let it cool for 30 min
Serve it with whipped cream or ice cream.
And It's Chomp Time, Enjoy!
Fennel Tomato Soup
2 TBSP Olive Oil
1 large fennel bulb, cored and thinly sliced (reserve a little of the fronds for garnish)
1/2 cup of onion thinly sliced
1 clove garlic minced
1 small potato, peeled and quartered
1 large tomato chopped
3 cups of stock (veggie or chicken)
splash of anise liquor such as Pernod, Absinthe, etc. (optional)
Heat oil in a dutch oven or pot, add fennel, onion, garlic and potatoes and sweat veggies on low to medium heat for about 10 minutes. making sure they don't take color.
Add tomatoes and sweat for another 5 min.
Add stock, raise heat and bring it to a boil, once boiling turn the heat down low and simmer for 30 minutes.
Add splash of liquor if using, transfer soup to a blender and blend it until smooth.
Return soup to the pot, bring it back to a simmer for a minute or two. Season it with salt and pepper.
Serve it with chopped fennel fronds on top.
A few toasted slices of baguette on the side with some cheese melted on top would make this a complete meal.
It's Chomp Time