1-3/4 cups of All Purpose Flour
1/2 cup of Granulated Sugar
1/4 cup of Unsalted Butter, softened at room temperature
1 tsp of Baking Powder
1/2 tsp of Baking Soda
1/4 tsp of Salt
1 cups of Homemade Cranberry Sauce
1/2 tsp of Ground Cinnamon
1 tsp of Vanilla Extract
1/2 cup of Milk
1 tsp Orange Zest
1) Preheat your oven to 400 degrees. Line a muffin tin with some liners and set aside.
2) In a large bowl, mix together the flour, salt, baking powder, baking soda and cinnamon, set aside.
3) In a separate bowl, cream together the butter and sugar, add the egg and vanilla and whisk them together until combined.
4) Whisk in the cranberry sauce and orange zest, add the dry ingredients along with the milk (add a bit more milk if you feel like the batter is too thick).
5) Using an ice cream scoop divide your batter evenly in the lined muffin tin and bake your muffins for 15 to 18 minutes or until fully cooked.
Recipe courtesy of Laura Vitale
2 cups of Cold Leftover Mashed Potatoes
1 Egg Yolk
2 Tbsp of Fresh Chopped Parsley
2 tsp of Granulated Garlic
2 tsp of Granulated Onion
½ cup of Freshly Grated Parmiggiano
½ cup of Sharp Cheddar or Pepper Jack Cheese for a good kick
A Touch of Salt and Pepper
For the breading:
2 Eggs, beaten
About 2 cups of Bread Crumbs
1/2 cup of Freshly Grated Parmiggiano
1 tsp of Italian Seasoning
1) In a large bowl, mix together the mashed potatoes with the egg, parsley, onion, garlic, and cheddar, set aside.
2) Whisk the eggs in a dish, sprinkle with salt and pepper and set aside.
3) In a separate shallow dish, combine the bread crumbs with the parmiggiano, Italian seasoning and a little salt and pepper.
4) In a large skillet add enough oil to come up about an inch on the sides of the pan. Allow the oil to get nice and hot over about medium heat. (You’re looking for 365 degrees)
5) When the oil is ready get started on forming your patties.
6) Use an ice cream scoop to scoop out the potato mixture, flatten it out with your fingers, dip each one in the beaten eggs and dredge them in the bread crumbs. Place them in the hot oil and cook them for a few minutes on each side or until both sides are golden brown and crispy. Drain them on a paper towel lined plate.
Recipe courtesy of Laura Vitale
Melt butter in a medium saucepan over medium-high heat. Add leek, celery root, parsnip, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until leek is translucent, about 2 minutes.
Add stock, and bring to a boil. Reduce heat, and simmer untilvegetables are tender, about 5 minutes. Stir in turkey and rice, and cook until heated through. Season with salt and pepper, and serve immediately.
Total time: 1 hour, 20 minutes
Servings: Makes 2 sandwiches
Note: Adapted from Judy Han of Mendocino Farms
1. Place the roasted bell peppers, dried ancho chiles and sugar in a medium, heavy-bottom sauce pan. Simmer uncovered over low heat until the chiles are very soft and most of the liquid is evaporated, about 1 hour, 15 minutes. Stir in the balsamic vinegar, remove from heat and cool.
2. In a blender, or with a hand-held blender, purée the ancho-pepper mixture. (This makes 1 cup ancho-pepper purée, more than is needed for the chutney. It will keep in the refrigerator, covered, for up to 2 weeks.) Fold one-fourth cup of the purée (add more to taste) into the cranberry sauce. This makes more chutney than is needed for the sandwich; keep covered in the refrigerator for up to 2 weeks.
Roasted Kabocha Squash Spread
1. Heat the oven to 375 degrees. Place the kabocha cut side down on a cutting board and cut away the thick skin with a knife (or also use a peeler for harder-to-cut spots). Cut the squash into about half-inch strips and toss them with the oil, brown sugar and salt.
2. Place the squash on a parchment-lined baking sheet and roast in the oven until the squash is soft and caramelized, about 35 minutes.
3. In a food processor, purée the squash until smooth, adding a bit of water if necessary. Cool the purée and fold it into the crème fraîche. This makes about 1½ cups spread, more than is needed for this recipe. It will keep, covered in the refrigerator, for up to 5 days.
Turkey Sandwich Assembly
Spread a generous layer of roasted kabocha spread on one side of two slices of bread and a layer of ancho-bell-pepper-cranberry chutney on the other side of the remaining slices of bread. Put several slices of turkey breast on top of the chutney. Divide the bacon between the two sandwiches, placing it on top of the turkey. Top with the romaine and invert the bread slices with the kabocha spread over the rest of the sandwiches. Serve immediately.
In a saute pan over medium heat, sweat the apples until they start to become tender, stirring frequently, 4 to 6 minutes. Stir in the dried apricots and raisins, the cider vinegar, orange zest and juice, cinnamon stick and brown sugar, and cook, stirring frequently, until the mixture begins to break down and takes on a deep, golden brown color, about 20 minutes. Remove from heat and stir in the mustard. Cool to room temperature. This makes a generous 2 cups mostarda, which will keep, covered and refrigerated, up to 1 week.
Step 1: On the bottom half of each baguette section, place half of the turkey. Top the turkey with the cheese slices, then lightly drizzle over a little olive oil. Toast the open sandwiches until crisp and lightly golden, 2 to 6 minutes, depending on the heat of the toaster or oven.
Step 2: Spoon a generous amount of the mostarda over the melted cheese, then top with the arugula. Spread 1 tablespoon mayonnaise over each toasted baguette top, then invert each top over the rest of the sandwiches to assemble. Serve immediately.
1. Chop the cilantro, jalapeño and garlic and place in a medium bowl. Add the lime juice, white wine vinegar and mayonnaise. Place the mixture in a blender and blend until smooth. This makes about 2 cups jalapeno-cilañtro mayonnaise. It can be kept in the refrigerator, covered, for up to 5 days.
2. Double-fry the sweet potato slices: Add vegetable oil to a large pot, enough to come 2 to 3 inches up the sides of the pot. Heat the oil to 300 degrees, and blanch the sweet potato slices in the oil for 4 minutes, then cool on a rack. Increase the oil to 350 degrees, then fry the slices again for 1 minute.
3. Butter the brioche slices and toast. Spread the jalapeño mayonnaise on one side of two slices of brioche. Divide the turkey and place on top of the two slices. Add the fried sweet potato discs and sliced avocado and cilantro sprigs and spread more of the jalapeño-cilantro mayonnaise on top. Invert the remaining slices of brioche onto the sandwiches. Serve immediately.
Angry Eggs Recipe
1 dozen medium boiled eggs
4 tablespoons mayonnaise
1 tablespoon Dijon mustard
3 tablespoons spicy red Sriracha sauce (or to taste)
1/2 teaspoon kosher salt
Green sriracha (see following recipe)
Cut each of the eggs in half lengthwise. Remove the yolks and place in a small mixing bowl. Set the whites aside. Add the mayonnaise, Dijon, red Sriracha and salt to the yolks and mash with a fork while combining the ingredients. Stuff the spiced yolk mixture back inside the egg whites. Top with a small dollop of green Sriracha.
Green sriracha sauce
Makes 4 cups
3 poblano peppers, roasted, peeled, seeded and roughly chopped
1 bunch cilantro (leaves and stems), washed and roughly chopped (about 3 ounces)
1 bunch Thai basil, leaves only (approximately 2 cups)
1 bunch mint, leaves only (about 1 cup)
4 kaffir lime leaves, roughly chopped
1 bunch chives, roughly chopped (about 1 1/2 cups)
1/2 teaspoon fine minced lemon grass, inner stalks only
2 serrano chiles, stems removed, sliced (optional)
3 cloves garlic, sliced
1 cup shredded, dried, unsweetened coconut
1 3-inch "thumb" young ginger, peeled and roughly chopped
1 1/2-inch "thumb" fresh turmeric, peeled and thinly sliced
Juice of 3 to 4 limes
1 cup canola oil
1/2 cup cold water
2 1/2 teaspoons kosher salt
Place a third of all of the solid ingredients in a blender with all of the oil, water and lime juice.
Puree until smooth. You may need to "pulse" the blender in the initial stages of blending so that the ingredients don't catch in the blender.
Depending on the size of your blender, you may continue adding ingredients to the already pureed sauce until all of the ingredients are used. If you need more space, then remove half of the pureed sauce and continue blending the remaining ingredients in batches, always using a little bit of the original sauce to start with.
When all of your ingredients are blended smooth, place in a medium bowl and stir with a spoon to incorporate flavors.
1 pound mixed fresh red chiles (such as red Fresnos or jalapeños), stemmed and chopped
2 to 4 cloves garlic
1/4 cup cane or rice vinegar
1 1/2 teaspoons sea salt, more if desired
2 tablespoons palm or light brown sugar, more if desired
1. In the bowl of a food processor, pulse together the chiles, garlic, vinegar, salt and sugar to form a coarse paste.
2. Remove the mixture to a non-reactive saucepan and simmer, stirring occasionally, until the aroma softens or mellows a bit, about 5 minutes. Remove from heat.
3. Blend the sauce again to form a smooth paste, thinning as desired with water.
4. Strain the sauce, pressing the solids through a fine mesh strainer with a rubber spatula or wooden spoon. Taste the sauce, and tweak the flavors as desired with additional salt, sugar or vinegar. Remove the sauce to a glass jar or bottle and cool completely. Refrigerate until needed.
Recipe courtesy of the LA Times