Donut Army

I had the great fortune of sitting with the Texas Food & Wine Gourmet, Terry Thompson-Anderson, at the 2011 Edible Texas Food Wine Match . Not only was she interesting and welcome to others at her table, but she was filled with wonderful observations about the food and wine pairings we sampled that night. It was a treat to spend the evening with her! This recipe comes from her wonderful online collection of Texas-themed recipes. We're all familiar with cranberry bread, but this version uses 3 ingredients that really spice it up -- jalapeno jelly, salsa, and cracked pepper. Not enough to change the flavor palate dramatically. But, just enough that you will take each sweet bite and wonder "What is that piquant flavor back there?" Highly recommended! Texas Cranberry and Jalapeno Bread Texas Food & Wine Gourmet 4 c flour 2 c sugar 1/2 c brown sugar 1 tsp salt 1/2 tsp baking soda 1 T baking powder 1/2 tsp pepper 1/2 tsp cumin ...

It is such a treat to have two complete growing seasons in Texas. While half the nation is frozen under, we get to enjoy a winter garden complete with lots of leafy greens like arugula. Here is one way to get a taste of summer in the middle of winter, while still eating local. Arugula Pesto Earthbound Organics 4 cloves garlic (peeled) 2 tablespoons toasted pine nuts 1/4 teaspoon salt 4 cups packed arugula (about 4 ounces) 2 1/2 tablespoons lemon juice 1/4 cup grated parmesan Asiago, or Pecorino Romano 1/3 cup extra-virgin olive oil Place the garlic, pine nuts, and salt in the bowl of a food processor and pulse to chop roughly. Add the arugula, lemon juice, and cheese, and purée until smooth. With the machine running, add the olive oil in a slow, steady stream. Taste and add more salt if desired. Transfer the pesto to a clean container, cover, and store in the refrigerator for up to 1 week.

This recipe is for those family members of mine who are just now experimenting with collard greens. I love this dish - simple to assemble and versatile in its presentation. Plus, something about this particular combination makes the final rice dish so smoky and rich! Highly recommended! Collards and Rice Johnson's Backyard Garden 2 c stock 1 c rice 1 T butter 1/2 tsp salt 3 c collard greens, chopped pepper Boil broth add the rice butter and salt.  Stir once, and add collards, handful by handful, stirring constantly. Cover, bring to a boil, reduce heat, and cook until the rice is done, approximately 20 minutes. Season to taste. 

These crispy breadsticks are flaky and yet sturdy enough to hold up to dunking in a soup. Plus, they're just fun to eat because of their size and shape. A hit with kids and grown-ups alike. I have made these a number of times now and the lesson you need to learn from me is to err on the side of baking them too long. The original recipe called for baking them only 12-15 minutes per batch; my oven runs hot, and I still cooked mine for closer to 25-30 minutes per batch -- until they just begin to brown. Cumin Quick Sticks Martha Stewart Living 2 c flour 1/2 tsp kosher salt 1 1/2 tsps baking powder 2 tsp cumin 3 T shortening 2 T olive oil 1/2 c kosher salt for sprinkling Heat oven to 350. In bowl of food processor, pulse flour, salt, cumin, and baking powder to combine. Add shortening and pulse until mixture resembles coarse meal. With the machine running, gradually add between 1/2 c + 1 T ice water until the dough comes together, about 1 minute. Transfer dough to a...