Bagna Cauda

For when you want to drink your anchovies

Ingredients:
1 head garlic
1 tin anchovies
1/2 stick butter
1/4 cup olive oil

Instructions:
1) Peel and mince garlic
2) Melt butter in a skillet over medium heat
3) Add garlic and anchovies, stirring occasionally until anchovies are dissolved and garlic is browned, 15-20 minutes
4) Add olive oil and simmer on low heat till completely mixed, another 5 minutes
Option: let cool and blend

Serve with bread to dip, can also dip veggies or use as a salad dressing

Grandma Jeanne's World's Best Chocolate and Pecan Cookies

If you are having a bad day (or even just a good one), I can guarantee these gooey chocolate chip cookies paired with a cold glass of milk will make your world a better place.  Now most chocolate chip cookies are pretty freaking delicious, but there are several parts of this recipe that bump this cookie recipe right up to the top, including the addition of pecans, the shape of the chocolate, and the secret weapon, "vanilla paste."  You're probably thinking, "Well, I've got some vanilla extract in my pantry already, I'll just use that," which is exactly what I thought, but I'm telling you, if you want to experience the ultimate chocolate chip cookie experience, add vanilla paste to your grocery list.  I promise you will not have any regrets.


The Ingredients:
3 1/4 cup All-purpose Flour
1 1/4 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Unsweetened Butter
1 1/2 cup Brown Sugar
1/2 cup Granulated Sugar
2 Eggs
2 teaspoon Vanilla Paste
300g bittersweet chocolate (preferably a bar that can be chopped into uneven bits)
1 cup Pecans (chopped)


Directions:
1) In a medium sized bowl, whisk together flour, baking powder, baking soda and salt.
2) In a saucepan, melt butter (do not brown) and pour into a large mixing bowl.
3) In the large mixing bowl with the butter, whisk in the brown sugar and the granulated sugar.
4) Whisk in the eggs, one at a time, into the large mixing bowl with the butter/sugar mixture and then add the vanilla paste.
5) Then, slowly add your dry ingredients to your wet ingredients until fully incorporated.
6) Mix in the chocolate chips and pecans. *the dough should be pretty thick*
7) Cover the dough and refrigerate for 30 minutes.
8) Pre-heat the oven to 365' and form your dough into bowls on a baking sheet.
9) Bake for 10-13 minutes and then let cool for 10 minutes.
10) Pair with a cold glass of oat milk whole milk.

Manicotti

Absolutely essential for a proper Easter.

Noodles

1 c flour
1 c water
2 eggs
1/2 tsp salt

Mix, spread pretty thin when cooking.  Stack between wax paper.  Don't let the mistakes go to waste...

The noodles can be made in advance a day or so and stored in the fridge.


Filling

2 lbs ricotta
6 eggs
parsley
2 T parmesan
salt & pepper

Mom's notes say: 3 lbs ricotta for 3 batches of batter (presumably the noodles).


Sauce

1/2 onion
1/2 green pepper
A few cloves garlic
Italian sausage links (sweet or mild, Johnsonville preferred)
Several cans tomato paste (Contadina preferred)

Saute onion, green pepper, garlic, and sausage in olive oil until the sausage is browned on each side.  Add first can of tomato paste, letting the paste saute a little with the rest before adding any water.  Three cans of water for one can of tomato paste.  The big pot usually took at least three cans of paste.

Add salt and pepper to taste, as well as oregano. Simmer for several hours.


Assembly

Layer of tomato sauce.  Layer of noodles, filled with ricotta mixture.  More sauce.  Sprinkle on torn-up mozzarella slices (thin slices - if too thick, your guests will choke).  Top with parmesan.

Serve with green salad and French bread or foccaccia.

Sourdough Starter

Sourdough starters sound complicated but are actually quite simple. And, the flavor they add is well worth the two minutes a day it takes to cultivate.

Estimated preparation time: 2 minutes

Ingredients

• Flour
• Water
• Small glass jar

Procedure

1. Take the jar and add 2 tbsp of flour. Then add 1.5 tbsp of room temperature water, give it a stir. It should form a sludge. If it is too dry, add another 1/2 tbsp of water. If it is too watery, add more flour.

2. Decide if you want to feed it once or twice a day. Try to be consistent and feed it roughly at the same time each day.

3. Place the top on the jar, but do not fasten so the air can still interact with the starter. Leave starter out at room temperature. Aim for between 70-80F.

4. To feed the starter. Discard the starter until just 1 tbsp remains. Add 2 tbsp flour and 1.5 tbsp of room temperature water. Stir and add either more flour or more water until it forms a sludgy mixture.

5. Repeat feeding the starter for at least five days before actually using it to make bread.

6. Once the starter is rumbling nicely, you can keep the starter in the refrigerator. If the starter is being refrigerated, it only has to be fed once a week.

7. To use the starter from the fridge, take the starter out of the fridge. Feed it and wait at least 6 hours, making sure the bubbles form on the side and it has a good rise before using.

Notes

• Starter should smell like fresh dough
• If a layer of water forms on top, this is called hooch. It is fine, just means the starter needs to be fed.
• You can flip through flours. Use whole wheat one day and then rye another day and whatnot. Keep in mind different flours have different hydration requirements. So whole wheat requires more water than white flour.
• Starters can survive for years and decades, as long as you take care of it and never use all of it. 
• Float test: to make sure the starter is ready to go, try dropping a dollop in a bowl of water. If it floats, it is ready. If it sinks, it may need to be fed, brought up to room temperature, or is just dead.

Cauliflower Carrot Soup

This soup is warm, flavorful and perfect for the wintertime.

Estimated preparation time: 30-45 minutes

Ingredients

• 1 cauliflower
• 3-4 cups carrot
• 1 large potato
• 1 onion
• 1 head of garlic
• Salt and pepper
• Red chili flakes
• Italian seasoning
• Broth

Procedure

1. Sauté garlic, chopped onions and carrots with all the seasonings for about 5-10 minutes at medium to medium-high heat, until carrots have a nice sear starting. 

2. Add the chopped potato (peeled if preferred) and cook for another 5 minutes. Add the chopped cauliflower and give it another 5 minutes. 

3. Add broth to almost cover the vegetables. Simmer for 5-10 minutes, or until all the vegetables are cooked through, and blend until smooth. Simmer another 5 minutes. 

4. Serve with a dash of cream, a slice of toasted baguette, or au naturel. 

Taiwanese Peanut, Pineapple Ice Cream and Cilantro Dessert Spring Rolls

This dessert is fast, refreshing, and surprising.

Ingredients

• Peanut brittle
• Pineapple ice cream
• Rice wrappers
• Cilantro

Procedure

1. Crush peanut brittle.

2. Dip rice wrapper in warm water for about 5 seconds. Take out and place on a plate to assemble.

3. Assemble by sprinkling the crushed peanut brittle onto the rice paper, add dollops of the ice cream and top with more peanut brittle and cilantro. 

4. Wrap it together like a spring roll. Have a munch.

Sweet Potato and Beet Bruschetta

This bruschetta seems very atypical, but no te preocupes, is fire.

Estimated preparation time: 30 minutes

Ingredients

• Sweet potato
• Beets with beet greens
• Baguette
• Feta
• Lemon aioli

Procedure

1. Peel and slice sweet potato into round whole slices.

2. Season with salt and pepper. Sear in oil until golden brown on either side.

3. Peel the beets and reserve the beet greens. Slice beets as desired and give it a quick pickle or toss in olive oil and seasoning and bake at 400-450F on either side until cooked, caramelized and crisped.

4. Take the beet greens and julienne. Toss in a lemon vinaigrette lightly.

5. Slice the baguette and smear some of the lemon aioli, layer with the sweet potato and next the beet. Top with the feta and bake at 400-450F until feta looks sizzled lightly. 

6. Top with the beet greens and go wild.   

Oyster Mushroom Salad

For an incredibly delicious salad, go wild with this recipe.

Ingredients

• Oyster mushrooms 
• Salad greens
• 1 head of garlic
• 1/2 lemon
• 1/3 cup olive oil
• Salt and pepper 
• Parmesan

Procedure

1. Toss mushrooms with olive oil and salt and pepper.

2. Cut off the top of the head of garlic and drizzle with olive oil. Season with salt and pepper.

3. Bake the mushrooms and the head of garlic at 400-450F for 20-30 minutes. Stir mushrooms halfway through.

4. Squeeze roasted garlic out and add to the lemon juice, olive oil, salt, pepper, Italian seasoning, what have you. Shake thoroughly.

5. Dress salad with the vinaigrette and top with shaved parmesan and the mushrooms.

Falafel

This recipe makes very flavorful falafel.

Estimated preparation time: 30 minutes
Estimated total time: 3-7 hours
Adapted from epicurious

Ingredients

• 1 can chickpeas (or dried)
• 1 onion
• 1 head of garlic
• 2 tablespoons parsley
• 2 tablespoons cilantro
• 1 teaspoon red chili flakes
• 1 teaspoon cumin
• Salt and pepper
• 1 teaspoon baking powder
• 4-6 tablespoons flour
• Vegetable oil

Procedure

1. Add chickpeas, onion, garlic, parsley, cilantro, seasonings, baking powder and 4 tablespoons of the flour and pulse in a food processor.

2. Try to form dough into small balls. If it sticks to your hands, add more flour.

3. Cover and refrigerate for 2-6 hours. 

4. Heat 3 inches of oil.

5. Form small balls and fry in the oil. If the ball falls apart, add more flour.

6. Fry on both sides about three minutes each side until golden brown. 

7. Drain on a paper towel.

8. Serve with tahina on pita with tomato slices, onion, feta, what have you. 

Chiles Rellenos

This recipe is from Carmina's mom. It is simple and quite tasty.

Estimated preparation time: 30 minutes

Ingredients

• 4 poblano peppers
• 2 eggs
• Oaxaca cheese
• Salt and pepper
• Oil

Procedure

1. Burn pepper skin on a flame or under the broiler. Peel off the burnt skin.

2. Take seeds out of pepper and fill with Oaxaca cheese, fresh Mozzarella, or whatever cheese preferred.

3. Separate eggs and beat the egg whites until stiff. Fold in the egg yolks. 

4. Dip the stuffed peppers in the egg mixture and lay carefully into the hot oil. When the crust reaches a golden brown, flip and cook. 

5. Take off the heat and drain on a paper towel. Season pronto.

6. Eat as is, or in a taco.

Em's Lentil and Cauliflower Tacos with Chipotle Sauce

Em found these tacos when we were trying to be vegetarian for a Friday. They are real dank.

Estimated preparation time: 1 hour

Ingredients

• 1 cup lentils
• 1 head of garlic
• 1 onion
• 1 head of cauliflower
• Salt and pepper
• 3 tablespoons chipotle in adobo sauce
• 0.5 cup crema or sour cream or conceivably yogurt
• 0.25 cup mayonnaise
• 0.5 cup cilantro
• 1-3 limes, zested and juiced
• 3 cloves of garlic
• 1 teaspoon cayenne pepper
• 0.5 teaspoon cumin
• Salt and pepper

Procedure

For the lentils

1. Sauté garlic, onions and add salt, pepper, red chili flakes, and whatever desired seasoning.

2. Add lentils and water. Simmer until cooked. 

For the cauliflower

1. Chop cauliflower into 0.5 in chunks. 

2. Toss with olive oil, salt, pepper, red chili flakes, Italian seasoning, garlic perhaps.

3. Roast at 400-450F. Flip halfway through cooking. Cook for maybe 20-30 min. 

For the chipotle sauce

1. Mix all the ingredients together.

2. Taste and add more chipotle or lime or garlic etc as desired.

3. Chill at least 3 hours if using fresh garlic.

To assemble

Put the lentils and cauliflower on a taco, drizzle or inundate with the sauce. Perhaps top with classic taco accoutrements. Have a munch.

Lemon Garlic Lentil Soup

This is a flavorful alternative to the dreaded lentil soup. It is zesty and garlicky and legitimately delicious while being maximally healthy.

Estimated preparation time: 30 min
Snagged from delish.

Ingredients

• 1 cup lentils
• 3 celery
• 3 carrots
• 1 onion
• 1 head of garlic
• 5 cups broth of choice
• 1-2 lemons
• 1/3 cup parsley
• 1 teaspoon thyme
• 3 bay leaves
• Italian seasoning
• Salt and pepper
• Red chili flakes (for some spice)

Procedure

1. Sauté onion, carrots, celery, and garlic with thyme, red chili flakes, Italian seasoning, salt and pepper.

2. Add the lentils, broth and bay leaves.

3. Let simmer until lentils are cooked.

4. Add lemon zest and juice and let ruminate a young minute. 

5. Serve hot with parsley and perhaps more lemon juice. 

Brioche Hamburger Buns

These buns are buttery and soft but nice and lightly crusty. They might steal the show from your burgers fair warning. Also, the time demands might seem steep but these buns are surprisingly fast and easy, just require a bit of rising patience.

Makes 8
Estimated preparation time: 30 minutes
Estimated total time: 5 hours
Adapted from the clever carrot.

Ingredients

• 1 cup warm water
• 3 tablespoons warm milk
• 2 teaspoons active dry yeast
• 2.5 tablespoons white sugar
• 2 eggs
• 3.3 cups white flour (or bread flour)
• 1.5 teaspoons salt
• 2.5 tablespoons butter
• Sesame seeds (optional)

Procedure

1. Mix the warm water, milk, sugar and yeast. 

2. Beat one egg in a separate bowl.

3. In another bowl, mix flour, salt and butter until just mixed. 

4. Add the yeast mixture and the beaten egg and mix until just mixed.

5. Let rise until doubled in size, 1-2 hours depending on the temperature of the kitchen. 

6. Divide dough into 8 pieces. Form the ball by flattening the dough with the palm of your hand and bringing the edges together, pinching them to seal. Give it a quick, light roll and place on baking sheet with a couple inches between one another. 

7. Let sit, covered for 1-2 hours until lightly risen. 

8. Preheat oven to 400F. Apply egg wash to the rolls of dough and sesame seeds. 

9. Pop buns into the oven. (If you'd like some extra crustiness, add steam by tossing some ice cubes into a preheated skillet)

10. Bake for 15-20 minutes or until golden brown.

Thai Chicken Soup

This soup is like chicken noodle soup on steroids. It is packed with flavor and can be made as spicy or mild as desired.

Estimated preparation time: 45 min

Ingredients

• 2 cans coconut milk
• 4 cups chicken broth
• 1 onion
• 1 head of garlic
• 1 ginger
• 4 cups chicken
• 3 cups mushrooms
• 2 teaspoons red curry paste
• 1 jalapeno
• Rice noodles
• 1/2 teaspoon red chili flakes
• 3 tablespoon fish sauce
• Salt and pepper to taste
• Cilantro, lime, garlic chili sauce to garnish

Procedure

1. Chop chicken, onion, ginger and garlic and sear with salt, pepper, and red chili flakes til chicken is just seared. Take chicken out and set aside. 

2. Add chicken broth, coconut milk, curry paste, fish sauce and juice of one lime to the aromatics and let simmer 20-30 minutes. 

3. Add jalapeño if more spice is desired. Put the chicken and mushrooms into the broth and let simmer until just underdone. 

4. Add rice noodles, being sure to stir. 

5. Serve with lime, cilantro, jalapeño, and the garlic chili sauce. 

Papa's Bulgarian Salad

This salad is crisp, refreshing and perfect for the summer. It will keep in the fridge for up to a week.

Estimated preparation time: 30 min

Ingredients

• 2 bunches of parsley
• 2 green bell peppers
• 1-2 cucumbers
• 2 tomatoes
• 1 bunch green onions
• 1 cup feta cheese
• Juice of one lemon
• 1/4 cup olive oil

Procedure

1. Chop vegetables to a small or medium dice. 

2. Add lemon juice and olive oil, adding more or less of either if desired. Season with salt and black pepper to taste and toss. 

3. Add feta cheese and serve chilled. 

Ratatouille

This ratatouille is wildly easy and delicious. The main issue is the patience it takes to let the vegetables really cook.

Estimated preparation time: 15 min
Estimated total time: 1.5 hr

Ingredients

• 1 eggplant
• 2 zucchini
• 1 red bell pepper
• 1 red onion
• 1 head of garlic
• 1-2 tomatoes
• Italian seasoning
• Fresh basil (optional)
• Olive oil

Procedure

1. Preheat the oven to 400-450F.
2. Chop all the vegetables into healthy, similarly-sized slices. Crush the garlic and add to the vegetables.
3. Season with Italian seasoning, black pepper, salt, extra rosemary perhaps and drizzle with olive oil.
4. Toss the vegetables and spread them out in a greased baking pan, preferably only a couple of layers of vegetables so they can interact more directly with the heat in the oven.
5. Put the pan uncovered into the oven and let cook for 20-30 min. Flip the vegetables and let cook another 20-30 min until they are nicely browned.
6. Serve hot or cold with fresh basil.