Rustic Dinner Rolls

FORMULA

1 1/2 cups plus 1 tablespoon water (12 1/2 ounces), room temperature

1 1/2 teaspoons instant or rapid-rise yeast

2 teaspoons honey

3 cups plus 1 tablespoon bread flour (16 1/2 ounces), plus extra for forming rolls

3 tablespoons whole wheat flour (about 1 ounce)

1 1/2 teaspoons table salt

PROCESS

1. Whisk water, yeast, and honey in bowl of stand mixer until well combined, making sure no honey sticks to bottom of bowl. Add flours and mix on low speed with dough hook until cohesive dough is formed, about 3 minutes. Cover bowl with plastic wrap and let sit at room temperature 30 minutes.

2. Remove plastic wrap and evenly sprinkle salt over dough. Knead on low speed (speed 2 on KitchenAid) 5 minutes. (If dough creeps up attachment, stop mixer and scrape down using well-floured hands or greased spatula.) Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute. If dough is very sticky, add 1 to 2 tablespoons flour and continue mixing 1 minute. Lightly spray 2-quart bowl with nonstick cooking spray; transfer dough to bowl and cover with plastic wrap. Let dough rise in warm, draft-free place until doubled in size, about 1 hour.

3. Fold dough over itself; rotate bowl quarter turn and fold again. Rotate bowl again and fold once more. Cover with plastic wrap and let rise 30 minutes. Repeat folding, replace plastic wrap, and let dough rise until doubled in volume, about 30 minutes. Spray two 9-inch round cake pans with nonstick cooking spray and set aside.

4. Transfer dough to floured work surface, sprinkle top with more flour. Using bench scraper, cut dough in half and gently stretch each half into 16-inch cylinders. Divide each cylinder into quarters, then each quarter into 2 pieces (you should have 16 pieces total), and dust top of each piece with more flour. With floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess, and place in prepared cake pan. Arrange 8 dough pieces in each cake pan, placing one piece in middle and others around it, with long side of each piece running from center of pan to edge and making sure cut-side faces up. Loosely cover cake pans with plastic wrap and let rolls rise until doubled in size, about 30 minutes (dough is ready when it springs back slowly when pressed lightly with finger). Thirty minutes before baking, adjust rack to middle position and heat oven to 500 degrees.

5. Remove plastic wrap from cake pans, spray rolls lightly with water, and place in oven. Bake 10 minutes until tops of rolls are brown; remove from oven. Reduce oven temperature to 400 degrees; using kitchen towels or oven mitts, invert rolls from both cake pans onto rimmed baking sheet. When rolls are cool enough to handle, turn right-side up, pull apart, and space evenly on baking sheet. Continue to bake until rolls develop deep golden brown crust and sound hollow when tapped on bottom, 10 to 15 minutes; rotating baking sheet halfway through baking time. Transfer rolls to wire rack and cool to room temperature, about 1 hour.

Molten Chocolate Cakes - Goop

FORMULA

1 1/2 tablespoons butter, plus more for the ramekins

1 1/5 oz. chocolate

1 egg, plus 1 egg yolk

1/2 cup confectioners' sugar, plus 1 teaspoon

2 1/5 tablespoons all-purpose flour

3 tablespoons créme fraîche

1/2 teaspoon vanilla

PROCESS

Preheat the oven to 450 degrees F.

Generously butter two 4 oz. ramekins.

Melt the butter and chocolate together in a small glass bowl set over a small pot of simmering water. Let it cool a bit while you whisk together the egg, egg yolk and 1/2 cup confectioners' sugar in a separate bowl. Whisk in the melted butter and chocolate and then the flour. Fill the ramekins and bake for seven minutes. The edges and top should be just set.

Meanwhile, whisk the créme fraîche together with the remaining teaspoon of confectioners' sugar and the vanilla.

Remove the cakes from the oven, let them cool for a few minutes. Invert into dessert plates and serve each with a spoonful of créme fraîche.

Pavlova

FORMULA

1/2 cup egg whites, at room temperature
1/8 tsp cream of tartar
1/8 tsp salt
1 cup granulated sugar
1 ½ tsp cornstarch
1 tbsp red wine vinegar
½ tsp pure vanilla extract
1 ¼ cups heavy cream
2 tbsp light brown sugar
1 cup of peaches, kiwi or nectarines, sliced
1 cup of summer berries: strawberries, blackberries or raspberries

PROCESS
1. Preheat oven to 350 degrees

2. Add egg whites, cream of tartar and salt to a mixer bowl with whisk attachment. Whisk for a few minutes until foamy.

3. Add sugar, cornstarch, vinegar and vanilla and continue to whip until stiff and glossy (up to 10 more minutes).

4. Line a sheet pan with parchment paper and spoon the eggwhites into a large circle on the parchment (about 9 inches diameter). Bake for 10 minutes and then reduce the heat to 300 degrees and bake until meringue is puffed and light browned (about 45 minutes more). Turn oven off and let pavlova cool inside the oven with the door slightly open for 30 minutes.

5. Whip cream and brown sugar together until smooth and fairly stiff. Spoon it on center of cooled meringue disk and spread out to within ½ inch of the edge. Arrange the fruit onto the cream. Cut with a knife and serve in slices.

Courtesy of Candace Nelson, Owner/Executive Pastry Chef of Sprinkles cupcakes

Beef And Grape-Tomato Kebabs

FORMULA:

1 1/2 pounds sirloin steak (about 1 1/4 inches thick)

24 grape tomatoes

2 tablespoons olive oil, plus more for grilling

2 tablespoonds grainy mustard (I used Grey Poupon instead)

1 tablespoon red-wine vinegar

1 tablespoon dried thyme leaves

Coarse salt and ground pepper

PROCESS:

1. Slice beef into cubes. Assemble 4 long skewers, alternating 5 beef cubes (threaded perpendicular to the cut) with 6 grape tomatoes on each. Arrange skewers in a nonmetallic dish.

2. In a small bowl, whisk together oil, mustard, vinegar, and thyme. Pour marinade over skewers; turn to coat. Cover and let stand at least 2 hours in refrigerator, turning periodically.

3. Heat grill to high and lightly oil grates.

4. Season skewers with salt and pepper and place them on grill. Cover grill and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 1 to 2 minutes per side for medium rare.

Grilled Zuccini And Red Onion With Lemon-Basil Vinaigrette

FORMULA:

1 large red onion , peeled and cut crosswise into four 1/2-inch-thick rounds

3 medium zucchini (about 1 pound), ends trimmed, sliced lengthwise into 3/4-inch-thick planks

1/4 cup plus 2 tablespoons extra virgin olive oil

Kosher salt and ground black pepper

1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)

1 teaspoon finely grated zest from 1 lemon plus 1 tablespoon juice

1/4 teaspoon Dijon mustard

1 tablespoon chopped fresh basil leaves

PROCESS:

1. Thread onion rounds, from side to side, onto 2 metal skewers. Brush onion and zucchini evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.

2. Whisk remaining 2 tablespoons olive oil, garlic, lemon zest and juice, mustard, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl; set aside.

3. Grill vegetables over medium heat, turning once, until tender and caramelized, 10 to 12 minutes (move vegetables as needed to ensure even cooking). Transfer vegetables to platter; remove skewers from onion and discard any charred outer rings. Rewhisk vinaigrette and pour over vegetables. Sprinkle with basil and serve.

Beth's Meatloaf

FORMULA:
1 1/2 lbs. lean ground beef
1/2 teaspoon sage
1 teaspoon salt
2/3 cup bread crumbs
2 tablespoons onion
3/4 cup milk
2 beaten eggs
6 tablespoons brown sugar
2 teaspoon prepared mustard
1/4 teaspoon nutmeg
1/2 cup ketchup

PROCESS:
Mix ground beef, sage, salt, bread crumbs, onion, milk, and eggs and form into loaf pan. Mix brown sugar, prepared mustard, nutmeg, and ketchup and spread on top of meat mixture. Bake at 350 for 50 to 60 minutes.

Patti Redd's Authentic French Bread

You will need French Pans for this one.

FORMULA:
4 1/2 cups hot water
2 tablespoons salt
3 teaspoons sugar
8-12 cups flour
3 teaspoons yeast
olive oil

PROCESS:
Mix 4 cups hot water, salt, 2 tablespoons salt, 2 teaspoons sugar, and 4 cups flour together well in a large bowl. In a separate small bowl mix 1/2 cup hot water, 3 heaping teaspoons yeast, 1 teaspoon sugar - let sit for about 5 minutes while yeast mixture gets foamy. Fold yeast mixture into flour mixture.
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Add 3 cups flour and stir well. Let sit for 10 minutes.
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Add 2 1/2 cups flour (or less) until the dough is not sticky.
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Form ball, put generous amount of oil over dough, spread with hands. Cover bowl with lid or clear wrap. Wait until dough doubles in size. Put dough out on floured counter. Make into 4 equal mounds (or 6 if you are using the small pans). Let rest for 15 minutes.
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Form into bread loaves and put in oiled pans. Put a little oin on hands and spread on the top of loaves. Make diagonal slices with knife. Let it rise until almost double in size.
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Bake in oven for approximately 45 minutes at 370 degrees.

Stuffed French Toast

This recipe could bring world peace, seriously. We borrowed this from the red America's Test Kitchen Family Cookbook and we would like to thank them greatly for this little diddy. Oliver tasted this after a stressful day at work and told me that it saved his life. He is still talking about it 3 months later. It is that good.

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FORMULA:

8 ounces cream cheese

1/4 cup sugar

1/4 teaspoon cinnamon

Pinch nutmeg

8 slices high-quality white sandwich bread

4 tablespoons (1/2 stick) unsalted butter

1 cup whole milk

1 large egg

2 teaspoons vanilla extract

1/4 teaspoon salt

1/2 cup all-purpose flour

PROCESS:

1. Microwave the cream cheese in a large bowl on high power until just softened, 5 to 10 seconds. Stir in 2 tablespoons of the sugar, the cinnamon, and nutmeg until smooth. Wrap tightly and refrigerate until chilled, about 20 minutes.

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2. Meanwhile, adjust an oven rack to the middle position and heat the oven to 200 degrees. Arrange the bread on a wire rack set over a baking sheet and bake until slightly dry, about 15 minutes.

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3. Spread the seasoned cream cheese evenly over 4 pieces of the bread, leaving a 1/2-inch border at the edges. Lightly press the remaining slices of bread over the top to make 4 sturdy sandwiches.

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4. Melt 2 tablespoons of the butter and whisk it together with the milk, egg, vanilla, salt, and bowl. Slowly whisk in the flour until smooth. Pour the batter into a large shallow dish.

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5. Slide 2 sandwiches into the batter and soak both sides, about 1 minute per side. Meanwhile, melt 1 more tablespoon of the butter in a 12-inch nonstick skillet over medium heat until beginning to brown, swirling to coat the pan. Remove the bread from the batter, allowing excess batter to drip back into the dish, and lay in the hot skillet. Cook until golden brown on both sides, about 2 1/2 minutes per side. Transfer the French toast to the wire rack and keep warm in the oven. Repeat step 5 with the remaining butter, sandwiches, and batter.

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Serve with maple syrup or with just a pat of butter and a dusting of confectioners' sugar.

Luscious Lemonade

I got this recipe out of some celebrity gossip mag, can't remember which one, apparently Sarah Michelle Gellar likes this drink (and so did we). This is a good summertime drink, really mild and fresh.

FORMULA:
1/2 lb. chopped cucumber
1/3 cup mint
A pitcher of your favorite lemonade

PROCESS:
Blend all ingredients. Strain and serve over ice.

Individual Fresh Berry Gratins with Lemon Zabaglione

We both agreed, this would be a fantastic dish to serve at a shower or party in mini portions.

Words of Wisdom from Cook's Illustrated:

When making the zabaglione, make sure to cook the egg mixture in a glass bowl over water that is barely simmering. Glass conducts heat more evenly and gently than metal. If the heat is too high, the yolks around the edges of the bowl will start to scramble. Constant whisking is required. Although we prefer to make this recipe with a mixture of raspberries, blackberries, blueberries, and strawberries, you can use 3 cups of just one type of berry. Do not use frozen berries. A broilerproof pie plate or gratin dish can be used in place of the individual gratin dishes. To prevent scorching, pay close attention to the gratins when broiling.

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FORMULA:

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Berry Mixture
3 cups mixed berries (raspberries, blueberries, blackberries, and strawberries; strawberries stemmed and halved lengthwise if small, quartered if large), room temperature (see note)
2 teaspoons granulated sugar
Pinch table salt
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Zabaglione Topping
3 large egg yolks
3 tablespoons granulated sugar
2 tablespoons dry white wine such as Sauvignon Blanc
1 tablespoon fresh lemon juice
1 teaspoon lemon zest , finely grated
2 teaspoons light brown sugar
3 tablespoons heavy cream , chilled

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PROCESS:

FOR THE BERRY MIXTURE: Toss berries, sugar, and salt together in medium nonreactive bowl. Divide berry mixture evenly among 4 shallow 6-ounce gratin dishes set on rimmed baking sheet. Set berries aside to release juices while preparing zabaglione.

FOR THE ZABAGLIONE: Whisk egg yolks, 2 tablespoons plus 1 teaspoon granulated sugar, wine, lemon juice, and zest in medium glass bowl until sugar is dissolved, about 1 minute. Set bowl over saucepan of barely simmering water (water should not touch bottom of bowl) and cook, whisking constantly, until mixture is frothy. Following photos below, continue to cook, whisking constantly, until mixture is slightly thickened, creamy, and glossy, 5 to 10 minutes (mixture will resemble hollandaise and form loose mounds when dripped from whisk). Remove bowl from saucepan and whisk constantly for 30 seconds to cool slightly. Transfer bowl to refrigerator and chill until egg mixture is completely cool, about 10 minutes.

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Meanwhile, adjust oven rack 6 to 7 inches from heating element and heat broiler. Combine light brown sugar and remaining 2 teaspoons granulated sugar in small bowl.
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In large bowl, whisk heavy cream until it holds soft peaks, 30 to 90 seconds. Using rubber spatula, gently fold whipped cream into cooled egg mixture. Spoon zabaglione over berries and sprinkle sugar mixture evenly over zabaglione; let stand at room temperature for 10 minutes, until sugar dissolves into zabaglione.

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Broil until sugar is bubbly and caramelized, 1 to 4 minutes. Serve immediately.

Pastel de Tres Leches

This recipe is from the "Kitchen Queen" herself, Martha. I made it for Oliver's birthday a couple of years ago and it became an immediate favorite. It is cake soaked in milk, so if you have texture issues...this isn't for you.

FORMULA:

1 stick butter (8 tablespoons), melted and cooled, plus more for pans
6 large eggs, separated
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1 cup all-purpose flour
2 1/2 cups milk
One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk

PROCESS:

Heat oven to 350 degrees. Generously butter a 9-by-13-inch glass baking pan. In an electric mixer fitted with the whisk attachment, combine egg whites, baking soda, and salt, and beat on medium speed until soft peaks form, 2 to 3 minutes.

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Add yolks to the whites, and beat until completely combined. With the mixer running slowly, add sugar until combined. Remove the bowl from the mixer. Using a rubber spatula, fold in butter.
Sift 1/4 cup flour on top of the mixture, and fold in to combine. Repeat with the remaining flour, folding in 1/4 cup at a time. Pour the batter into the prepared pan, and bake until golden and a cake tester inserted into the middle comes out clean, 20 to 25 minutes. Remove from oven, and transfer to a wire rack.

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About 5 minutes before the cake is done, whisk together the three milks, and set aside. As soon as the cake is removed from the oven, pour the milk mixture over the entire cake. The cake should absorb all the liquid within 3 to 5 minutes. Set cake aside, and let stand until cool. Cover cake well, and transfer to the refrigerator to chill, at least 5 hours or overnight.

Mama's Meatballs

From Chef Rocco Dispirito's mama. These are wonderful to make ahead and freeze, that way you have them on hand for pastas and sandwiches.

FORMULA:

1/3 cup chicken stock
1/4 cup diced yellow onion
1 clove garlic, minced
1/4 cup fresh flat-leaf Italian parsley, chopped fine
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup parmigiano-reggiano cheese, grated
1 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup extra virgin olive oil

PROCESS:

Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.

In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt. Combine with hands until mixture is uniform, do not overmix.

Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.

Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat
over medium-high flame. Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once. This should take about 10-15 minutes.

Grape and Feta Salad with Rosemary

Fresh, different, and delicious.

FORMULA:

1/3 pound feta cheese , crumbled coarse
1/2 pound black grapes or red grapes, halved and seeded, if necessary
2 teaspoons minced fresh rosemary
2 tablespoons olive oil
salt and pepper
1 1/2 quarts mesclun or any mix of baby salad greens, rinsed and dried
1 tablespoon raspberry vinegar (red wine vinegar works too)

PROCESS:

Mix cheese, grapes, and rosemary in medium bowl. Add oil; toss to coat. Sprinkle generously with pepper.

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Toss mesclun with vinegar in medium bowl. Season to taste with salt. Arrange on large serving platter or individual plates. Top with cheese mixture and serve.

Deeply Chocolate Gelato

We would like to thank Ina Garten for this one; it is pretty amazing and unbelievably dark.

FORMULA:

2 1/4 cups whole milk
1/3 cup heavy cream
3/4 cup sugar, divided
1 cup unsweetened cocoa powder
2 oz bittersweet chocolate, finely chopped
4 extra-large egg yolks
2 tablespoons Mexican coffee flavor liqueur (like kahlua)
2 teaspoons pure vanilla extract
Large pinch kosher salt
8 chocolates, roughly chopped, optional (or any other mix-in you would like to add)

PROCESS:

Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.

Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!

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Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.

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Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.

Swedish Meatballs

Serve over egg noodles or rice.

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FORMULA:

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Meatballs:
1 large egg
1/4 cup heavy cream
1 large slice high-quality white sandwich bread, crusts removed and bread torn into 1-inch pieces
8 ounces ground pork
1 small onion , grated on large holes of box grater (about 1/4 cup)
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground black pepper
1 teaspoon packed brown sugar {we omit this because we prefer it to be slightly less sweet}
1 1/2 teaspoons salt
1 teaspoon baking powder
8 ounces 85 percent lean ground beef
1 1/4 cups vegetable oil

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Sauce:

1 tablespoon unsalted butter
1 tablespoon unbleached all-purpose flour
1 1/2 cups low-sodium chicken broth
1 tablespoon packed brown sugar {we only use 2 teaspoons}
1/2 cup heavy cream
2 teaspoons juice from 1 lemon
Table salt and ground black pepper

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PROCESS:

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For the meatballs - Whisk egg and cream together in medium bowl. Stir in bread and set aside. Meanwhile, in stand mixer fitted with paddle attachment, beat pork, onion, nutmeg, allspice, pepper, brown sugar, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Using fork, mash bread mixture until no large dry bread chunks remain; add mixture to mixer bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping bowl as necessary. Add beef and mix on medium-low speed until just incorporated, about 30 seconds, scraping bowl as necessary. Using moistened hands, form generous tablespoon of meat mixture into 1-inch round meatball; repeat with remaining mixture to form 25 to 30 meatballs.

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Heat oil in 10-inch straight-sided sauté pan over medium-high heat until edge of meatball dipped in oil sizzles (oil should register 350 degrees on instant-read thermometer), 3 to 5 minutes. Add meatballs in single layer and fry, flipping once halfway through cooking, until lightly browned all over and cooked through, 7 to 10 minutes. (Adjust heat as needed to keep oil sizzling but not smoking.) Using slotted spoon, transfer browned meatballs to paper towel-lined plate.

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For the sauce - Pour off and discard oil in pan, leaving any fond (browned bits) behind. Return pan to medium-high heat and add butter. When foaming subsides, add flour and cook, whisking constantly, until flour is light brown, about 30 seconds. Slowly whisk in broth, scraping pan bottom to loosen browned bits. Add brown sugar and bring to simmer. Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in cream and return to simmer.

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Add meatballs to sauce and simmer, turning occasionally, until heated through, about 5 minutes. Stir in lemon juice, season with salt and pepper, and serve.

General Tso's {Ozzy's Favorite}

This is a lighter version of General Tso's, but it is just as delicious. We prefer to add a little extra red pepper for a little extra kick.

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FORMULA:

1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil

Rice for serving

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PROCESS:

Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.

In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.

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In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
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Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Steamed Artichokes with Cheat's Aioli

This recipe is from Gwyneth Paltrows Goop emails. Any vegetable would be delicious dipped in this aioli and it's also good for a sandwich.

FORMULA:

2 artichokes, trimmed

1/2 Cup mayonnaise or Veganaise (the only sub that tastes good)

1 clove garlic, crushed

1 teaspoon freshly squeezed lemon juice (about 1/4 of a juicy lemon)

pinch of course sea salt

1 generous tablespoon of thinly sliced basil

PROCESS:

Steam artichokes for about fourty five minutes or until they give a little resistance when you pierce them with a parin.

Meanwhile, mix the rest of the ingredients together in a bowl.

Let the artichokes cool a bit and serve them with the aioli. To eat, peel off each leaf, swipe it through the aioli, scrape it with your teeth and repeat over and over. When you get to the heart, remove sharp thistle and enjoy the best part of the artichoke.

Maple Frosting Cinnamon Rolls

This recipe is from The Pioneer Woman {hence all of the butter}.

FORMULA:

DOUGH

1 quart whole milk

1 cup vegetable oil

1 cup sugar

2 packages active dry yeast

8 + 1 cups of all-purpose flour

1 heaping tsp baking powder

1 "scant" tsp baking soda

1 heaping tablespoon of salt

1 1/2 - 2 cups melted butter

1 cup of sugar

generous sprinkling of cinnamon

MAPLE SYRUP FROSTING

1 bag of powdered sugar

2 teaspoons of maple flavoring

1/2 cup milk

1/4 cup melted butter

1/4 cup of brewed coffee

1/8 teaspoon salt

PROCESS:

Mix the milk, vegetable oil, and sugar in a pan. Scald the mixture (heat to just before boiling). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

Add 1 more cup of flour, the baking powder, baking soda and the salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it-overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to spluge out of the pan, just punch it down.)

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Sprinkle surface generously with flour. Take half of the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 1/2 to 2 cups melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam to the roll to seal it. Spread 1 tablespoon of melted butter in seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees until light golden brown, about 15 to 18 minutes.

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For the frosting mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Don't skimp on the frosting.

Summer Salad

FORMULA:

1 package Spring Mix or Continental Mix, mixed with Romaine lettuce

Strawberries, halved

Blueberries

Avocado, sliced

Pear, sliced - but not until right before serving

Grapefruit, peeled and sliced like a pinwheel

Oranges, peeled and sliced like a pinwheel

Crumbled blue cheese

Sugared pecans, whole or halved

DRESSING:

1 package Good Seasons Italian dressing

1 T. sugar (or just a little less)

3 T. Water

1/4 C. Vinegar

1/2 C. Oil

PROCESS:

Mix all dressing ingredients before adding the oil. It's best to first toss the lettuce with dressing, then add the fruit and toss with dressing, and put the cheese in at the very end. Don't overmix.

Three Ingredient Fettuccini Alfredo

This recipe comes from Russell Bellanca, the chef at Alfredo of Rome in New York City.

FORMULA:

2 sticks butter

1/2 pound grated parmesan cheese, plus more for serving

Salt

1 pound fettuccine

PROCESS:

1. Using an electric mixer, beat butter and Parmesan until creamy.

2. In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente, about 12 minutes. Reserve about 1/2 cup of cooking water; drain pasta.

3. Return fettuccine to warm pot. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of pasta water. Add more pasta water, as needed. Serve with additional cheese.

Molten Chocolate Cookies

FORMULA:

1/3 cup granulated sugar, plus 1/2 cup for coating

1 1/2 cups unbleached all-purpose flour

3/4 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon plus 1/8 teaspoon table salt

1/2 cup dark corn syrup

1 large egg white
1 teaspoon vanilla extract
12 tablespoons (1 ½ sticks) unsalted butter, softened (70 degrees)
1/3 cup packed dark brown sugar
4 ounces bittersweet or semi-sweet chocolate (I think milk would be good too)

PROCESS:

Adjust oven racks to upper- and lower-middle positions and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper (I just greased mine and it worked fine). Place ½ cup granulated sugar in shallow baking dish or pie plate. Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.

In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping bowl once with rubber spatula. With mixer running at low speed, add flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds, scraping bowl once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Chill dough 30 minutes to firm slightly (do not chill longer than 30 minutes).

Divide dough into 16 equal portions; roll between hands into balls about 1 ½ inches in diameter. Working in batches, drop 8 dough balls into baking dish with sugar and toss to coat. Set dough balls on prepared baking sheet, spacing about 2 inches apart; repeat with second batch of 8. Bake reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone) 10 to 11 minutes. Do not overbake.

Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.

Sesame Noodles with Shredded Chicken

FORMULA
1/4 cup sesame seeds
1/4 cup chunky peanut butter
2 medium cloves garlic , minced (about 2 tsp)
1 tablespoon minced fresh ginger
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot pepper sauce (such as Tabasco)
2 tablespoons packed light brown sugar
water (hot)
1 1/2 pounds boneless, skinless chicken breast halves
1 tablespoon table salt
1 pound fresh Asian noodles or 12 ounces dried spaghetti
2 tablespoons toasted sesame oil
4 scallions , sliced thin on diagonal
1 medium carrot , grated



PROCESS

1. Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon at time until sauce has consistency of heavy cream, about 5 tablespoons; set blender jar or workbowl aside.


2. Bring 6 quarts water to boil in stockpot over high heat. Meanwhile, adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler pan top with vegetable cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer, 6 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Using 2 forks, shred chicken into bite-size pieces and set aside. Add salt and noodles to boiling water; boil noodles until tender, about 4 minutes for fresh and 10 minutes for dried. Drain, then rinse with cold running tap water until cool to touch; drain again. In large bowl, toss noodles with sesame oil until evenly coated. Add shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved sesame seeds, and serve.

Ciabatta Bread

FORMULA:

BIGA
1 cup (5 ounces) unbleached all-purpose flour
1/8 teaspoon instant or rapid-rise yeast
1/2 cup (4 ounces) water, at room temperature

DOUGH
2 cups (10 ounces) unbleached all-purpose flour
1/2 teaspoon instant or rapid-rise yeast
1 1/2 teaspoons table salt
3/4 cup (6 ounces) water, at room temperature
1/4 cup (2 ounces) milk, at room temperature

PROCESS:

FOR THE BIGA: Combine flour, yeast, and water in medium bowl and stir with wooden spoon until uniform mass forms, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (about 70 degrees) overnight (at least 8 hours and up to 24 hours).

FOR THE DOUGH: Place Biga and dough ingredients in bowl of stand mixer fitted with paddle attachment. Mix on lowest speed until roughly combined and shaggy dough forms, about 1 minute; scrape down sides of bowl as necessary. Continue mixing on medium-low speed until dough becomes uniform mass that collects on paddle and pulls away from sides of bowl, 4 to 6 minutes. Change to dough nook and knead bread on medium speed until smooth and shiny (dough will be very sticky), about 10 minutes. Transfer dough to large bowl and cover tightly with plastic wrap. Let dough rise at room temperature until doubled in volume, about 1 hour.

Spray rubber spatula or bowl scraper with non-stick cooking spray; fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough six more times (total of eight turns). Cover with plastic wrap and let rise for 30 minutes. Repeat folding, replace plastic wrap, and let rise until doubled in volume, about 30 minutes longer. Meanwhile, adjust oven rack to lower-middle position, place baking stone on rack, and heat oven to 450 degrees at least 30 minutes before baking.

Cut two 12- by 6-inch pieces of parchment paper and liberally dust with flour. Transfer dough to liberally floured counter, being careful not to deflate completely. Liberally flour top of dough and divide in half. Turn 1 piece of dough so cut side is facing up and dust with flour. With well-floured hands, press dough into rough 12- by 6-inch shape. Fold shorter sides of dough toward center, overlapping them like business letter to form 7-by 4-inch loaf. Repeat with second dough piece. Gently transfer each loaf seam side down to parchment sheets, dust with flour, and cover with plastic wrap. Let loaves sit at room temperature for 30 minutes (surfaces of loaves will develop small bubbles).

Slide parchment with loaves onto inverted rimmed baking sheet or pizza peel. Using floured fingertips, evenly poke entire surface of each loaf to form 10- by 6-inch rectangle; spray loaves lightly with water. Carefully slide parchment with loaves onto baking stone using jerking motion. Bake, spraying loaves with water twice more during first 5 minutes of baking time, until crust is deep golden brown and instant-read thermometer inserted into centers of loaves registers 210 degrees, 22 to 27 minutes. Transfer to wire rack, discard parchment, and cool loaves to room temperature, about 1 hour, before slicing and serving.

Basic Whole Wheat Bread

FORMULA:
6 Cups Warm Water (115 degrees - warmer than warm, but not hot)
2/3 Cup Extra Virgin Olive Oil
2/3 Cup Honey
2 T Salt
3 T Dough Enhancer
1/3 Cup Vital Wheat Gluten (Reduce to 4 T if you are using a Bosch)
3 T SAF Instant Yeast
Freshly Milled Whole Wheat Flour - Hard White Wheat or Hard Red Wheat (approx. 16-20 cups of flour) 1 cup of wheat = 1 1/2 cups of four

PROCESS:

In mixer bowl with the dough hook, place warm water, oil, honey, salt, dough enhancer, gluten, and yeast. Mix at medium speed. Add cups of flour (most within 30 sec) until the dough begins to pull away from the sides of the bowl. Do not add too much flour - the dough should be sticky at this point. Set a timer and continue to mix the dough for 8 minutes. As the machine kneads the dough, it activates the gluten and eventually pulls away completely from the sides and bottom of bowl. Activating the gluten meants that the dough will only require one rising befor baking.

Oil hands, remove dough from the mixer onto an oiled counter, and divide the dough into 2 lb. loaves. If using a regular size bread pan, you will ahve 5 loaves of bread. If using sandwich loaf pan, you will have 4 loaves of bread. As you shape the loave, slap the dough to relax it, and then drop the loaf into a well-greased pan (butter coated). Cover with dry towel and let rise until double in size (approx. 1 inch above the rim of the pan). This should take about 1 hour. Bake in 350 degree preheated oven for 30 minutes, or until the inside temp. is 200. Cool on cooking rack before placing into bread bag.

Breadsticks: Roll dough into finger-thin ropes and cut to desired length. Brush with melted butter. Sprinkle with desired topping - Parmesan Cheese, Garlic Salt or Powder, salad seasoning, Italian Seasoning, Sesame Seeds. Place on lightly greased baking sheet. Let rise 10-15 minutes. Bake at 375 degrees for 15-18 minutes.

Cinnamon Pull Aparts: Pinch dough off into walnut size balls. Dip in melted butter and then roll in cinnamon sugar misture (1 T. cinnamon to 1/2 c. brown sugar). Place balls in layers (2 layers deep) in regular loaf pan, bundt pan, or small bread pan. Let rise until double. Bake at 350 degrees for 20-30 min.