Donut Army

I made this as a self-pitying snack of warm, soft bread one evening. And then set aside the unbaked rounds for the next day and cooked them up on demand, topping them with feta, lettuce, turkey, red onion, and cucumbers -- rolled up like a pita. Just lovely. A fairly simply way to treat yourself to something extra. Also, this bread is extremely responsive and easy to assemble, probably because of the high amount of yeast. This comes from an untrustworthy cookbook, although this particular recipe worked out just fine! Flatbread with Za'atar The Essential Mediterranean Cookbook 3/4 oz yeast 3 1/4 c flour 1 tsp sugar 1/2 c olive oil 4 T za'atar 1 T sea salt flakes Place yeast and sugar in bowl. Proof with 1/4 c warm water for 10 minutes. Sift flour and 1/2 tsp salt into a mixer bowl. Pour in yeast mixture and 1 1/4 c warm water. Combine to form dough then knead 10 minutes, until smooth and elastic, gradually adding 1 T olive oil as you go. Cover and set aside fo

These made relatively simple appetizers to whip up. I didn't find them particularly attractive (due to user error on my part) - they were supposed to form triangles, but when I was forming the triangles, I worried about all the "arms" being filling-less. So I turned some into empanada shapes instead. The egg basting also made the coloration weird. That said, was it pleasant to have something warm and crunchy, fresh from the oven? Absolutely. Did we eat every last one of them? Yes, yes we did.   Mini Spinach-Feta Pies Food and Wine 10 oz spinach , stems discarded 3 T yellow onions , finely chopped 2 1/2 T feta cheese , crumbled 1/4 tsp allspice , ground 1 T olive oil 1 tsp lemon juice coarse salt black pepper 1 14 oz package puff pastry , thawed 1 egg , beaten sesame seeds , for garnish In a large saucepan of salted boiling water, blanch the spinach for 30 seconds. Drain and rinse under cool water. Squeeze out as much water as possible from the sp

I make this salad regularly throughout the year. I usually start to crave it if I've gone through a patch of over-eating or of general sluggishness. This salad helps snap me back into shape, physically and mentally. It actually makes for a terrific packed lunch, as well -- definitely jealousy-inducing as well as tasty. Superfood Salad Jamie Oliver 1 sweet potato , 25 oz pinch red pepper flakes pinch coriander pinch cinnamon olive oil coarse salt pepper 7 oz quinoa 12 oz broccoli 1.5 oz nuts , walnuts, almonds, pistachio 1 pomegranate olive oil juice of 2 lime 1 splash balsamic vinegar 1.5 oz bean sprouts 1 head arugula 1 red chili pepper 1 bunch cilantro 1 avocado 3/4 oz feta cheese Preheat the oven to 400º. Scrub and chop the sweet potatoes into chunks. Place chunks in a roasting tray with the red pepper flakes, coriander and cinnamon, a drizzle of olive oil and a little salt and pepper, then toss well. Spread out into an even layer and

Such a lovely dinner - excellent presentation and fairly simple to prepare. And, as can be useful on occasion, most of the work is in the prep (and even that is limited -- see picture below, with the brussels optional). Highly recommended for an entree suitable for special occasion, for guests, or just for a weeknight! Poulet au Vinaigre (Chicken with Vinegar) Cook's Illustrated 8 5-7 oz chicken thighs , bone-in, trimmed 1 1/4 tsps table salt 3/4 tsp pepper 1 T vegetable oil 1 shallot , minced 2 cloves garlic , sliced thin 1 c stock 1 c dry white wine 1/2 c red wine vinegar 1 T tomato paste 2 T unsalted butter , chilled 1 T tarragon , minced Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat chicken dry with paper towels and sprinkle both sides with salt and pepper. Heat oil in 12-inch ovensafe skillet over medium heat until shimmering. Add chicken, skin side down, and cook, without moving it, until well browned, about 8 m

One of my all-time favorite cookies. And quite possibly the only recipe from The Splendid Table that has actually worked for me. What I love about this cookie is you pick it up, thinking it's going to be yet another Italian wedding cookie -- a cookie you'll enjoy but immediately forget. Instead, you bight into this and there's a hint of sweetness, an undertone of heat, and an overall sense of Je ne sais quoi that keeps one going back for more. Chile-Spiked Mexican Wedding Cakes The Splendid Table 1 c pecan , lightly toasted, in pieces 1 c unsalted butter , softened 1/2 c sugar 2 tsps vanilla extract 2 c flour 1/2 tsp salt 1/2 tsp cayenne pepper 1/4 tsp cinnamon 1/2 c powdered sugar In the bowl of a food processor, pulse the pecans until coarsely ground. Add the butter and pulse until combined. Mix in the sugar and vanilla. Add the flour, salt, cayenne and cinnamon and pulse just to combine. Gather the dough into a ball and wrap in plastic. Refrige

  We have vodka in the house for a pasta sauce. And apparently it's not often that we have vodka in the house. So I was investigating vodka cocktails that might be good on a winter night. The below recipe is as originally shared, but I'll let you know that I didn't have elderflower liqueur and so subbed it out with Pavan, which is similar enough. Also, I left the splash of soda water out to no ill effect except for my health. Sage Grapefruit Splash Jack Rudy's Kitchen 4 leaves sage 3/4 oz simple syrup ice cubes 1 1/2 oz vodka 3/4 oz st. germain 2 oz grapefruit juice lemon wedge soda water In a mixing glass, muddle sage with simple syrup. Fill glass with ice, then add vodka, elderflower liqueur, grapefruit juice, and the juice from the lemon wedge. Shake until chilled, then pour over ice into a margarita glass. Top with soda water to fill glass.

  This had a lot of depth of flavor, especially for a dish that came together in less than 30 minutes.  I had so many vegetables in the fridge, that I wound up doubling the sauce and doubling the vegetables. The recipe is very forgiving that way. For me, I might not double the curry paste next time - it was one of those dinners where I was crying from the heat, but kept going back for more because it was also so good.   Weeknight Red Curry Bon Appetit 1 large shallot 6 cloves garlic 1 2-inch piece ginger , peeled, cut into pieces 2 T vegetable oil 2 T red curry paste 2 tsps turmeric 1 1/2 15 oz can canned tomatoes , plus juices 1 13 oz can coconut milk coarse salt 1 lb mixed vegetables (cauliflower, carrots, shallots) in 1" pieces 1 lb chicken , in 2" pieces rice noodle , cooked cilantro , for garnish Pulse shallot, garlic, and ginger in a food processor to finely chop. Chop chicken into 2" pieces. In a hot pan with olive oil, sear chic

I don't know if I'm proud or embarrassed by this fact, but, it's December of 2020 and I have never had a single "pumpkin spiced" product ever. Except for pumpkin pie. Which it turns out is all that "pumpkin spice" is!  These are tasty. Would absolutely take them to a party or give them as gifts. They're not a conventional snickerdoodle because of the extra spices, but absolutely worthy of presentation. Also, I've been living on them for at least the past two meals....  Some notes on cost. I don't taste the orange blossom water. Like at all. And, the spice combo for rolling the dough in is twice as much as you need. So, either cut that in half, or, double the cookie dough portion. Pumpkin Spice Snickerdoodle Food & Wine Ingredients: 1 3/4 c sugar , divided 2 T cinnamon 1 1/2 tsps cardamon 1/2 tsp nutmeg 1/2 tsp cloves 1 tsp coarse salt , divided 2 3/4 c flour 2 tsps cream of tartar 1 tsp baking soda 1 c unsalte

  I have had a few gift boxes of fruit sent my way this holiday season so was looking for grapefruit recipes to help me use fruit up. This may, unfortunately, be my new favorite fruit recipe. Blushing Betty Serious Eats 1 oz grapefruit juice 1.5 oz bourbon whiskey 1/2 oz simple syrup Combine with ice. Shake. Strain into a glass with ice. 

  This came from a news magazine, so my expectations were very, very low. But let me describe the success of this dish in this way: the night I served it for dinner, I went to bed looking forward to leftovers the next day. It is that good. My only regret is that I have had this recipe for six years and only made it for the first time now. These proportions (below) are a little wonky. They yield perhaps twice as much maftoul as the rest of the recipe can support. So, either half the maftoul and then the dish will serve maybe 4-6 servings. Or, double the chicken (but not the onions). Maftoul with Chicken, Chickpeas, and Pearl Onions The Week Ingredients: 6 tsps caraway 1 T allspice 1 T cumin 1 T coriander 1 T salt 1 T pepper 1/2 tsp nutmeg 1/2 tsp cardamon 1/2 tsp cinnamon 1 2 1/2 - 3 lb chicken , cut into 4-8 pieces 10 T olive oil or 4 T ghee 2 lb pearl onions , fresh, peeled (can use frozen) 4 yellow onions , chopped 1 lb chickpeas , drie

  Deep in the coldest part of winter, I find myself both craving the crisp of a fresh salad, but also something with a hint of warmth -- like ginger. This salad hit the spot and presents well for guests. The dressing is not pour-able; it is more of the spooning consistency. Colorful Chopped Salad with Carrot Ginger Dressing Cookie + Kate Salad: The below should be taken as guidelines. Use whatever you have in the fridge! For my picture, I used romaine, red onion, red cabbage, and fresh mint. 6 oz lettuce, chopped 1 1/2 c edamame, defrosted 1 1/2 c purple cabbage, chopped 3/4 c red onion, chopped 1 head broccoli, in florets, sliced 1 red bell pepper, chopped 1/3 c cilantro, chopped Carrot Ginger Dressing 1/3 c olive oil 1/3 c rice vinegar 2 carrots, peeled, chopped 2 T ginger, peeled, chopped 2 T lime juice 1 T + 1 tsp honey 1 1/2 tsp toasted sesame oil 1/4 tsp salt To make salad, combine ingredients in a bowl and toss. For dressing, combine all ingredients in a blender and whir to comb

We enjoyed this so much we ate the entirety of it in two sittings and immediately set out a stick of butter to make it again the next day. How's that for an endorsement? The rum is a lovely addition that you actually can taste in the final product, so, do not omit. French Apple Cake Once Upon a Chef 1 c all-purpose flour 1 tsp baking powder 1/4 tsp salt 1/2 c unsalted butter, room temperature 2/3 c sugar 2 eggs 1 tsp vanilla 3 T dark rum 2 baking apples, peeled, cored and cut into 1/2-inch cube Powdered sugar (optional), for garnish   Preheat oven to 350° . Grease a 9" springform.  In small bowl, whisk together flour, powder, and salt. In bowl of a mixer, beat together butter and sugar until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla and rum and beat. The batter will look grainy - that's ok. Add dry ingredients and mix on low until just combined. Fold in chopped apples and scrape batter into the prepared top. Spri

  This complicated-looking bread is actually quite simple to make. And the dough is very forgiving. I found this easy to assemble, and delicious to eat. In my first attempt of this bread, I rushed the timing. It was a last-minute addition to an already late dinner. I didn't cut any corners on the rising, but I was baking multiple things at different temperatures, so had to use some intuition about how to adjust for the bread.  Original recipe is below, with only one alteration -- the original calls for you to shape the bread into a 17" log and then let rest in the fridge for 30 minutes. I didn't have the space in my fridge for this, so decided to shape it first and let it rest for the full length at room temperature. Impressive to present at the table, but not actually that complicated to make! Garlic-Herb Dinner Roll Wreath Martha Stewart To make the garlic-herb butter: Combine all ingredients in a food processor until it is a spreadable paste. I was loose with measuremen

The cooking fad of the fall of 2020 was the mini pie. And one weekend, I decided to try it. "They'll be so cute!" I was told. "They're so easy to make!" I was told. "They're actually healthier because people know to eat only one!" I was told. These were kind of impossible to turn out and, imho, a far more pain in the ass to make than a normal ass pie. Cute - yes. Those that released from the pan were cute. Easy to make? Not particularly - certainly not easier than rolling out a pie dough. Better on portion control? Let me tell you - this recipe makes 8 mini pies. And, a pie-pie makes 8 servings. Normally, if I make a pie, a person has one slice. I made these little things and precisely because they were cute and hand-held, we each ate twice a normal portion. Mini Apple Pies King Arthur Flour 2 T butter 4 c apples, diced 6 T sugar dash salt 1/2 tsp cinnamon 1/8 tsp nutmeg 1/8 tsp allspice 1 T flour 1 T cornstarch 2 T boiled cider 1 tsp vanilla 1

This dessert is fairly easy to assemble and yields something like cobbler -- something like baked apples with a puffy pancake on top. I like that this dessert is fulfilling as a dessert, but is not overly-sweet. So if you want a dessert that is fast and filling, but feel that your sweet tooth is already at capacity, this will easily do the job. The topping is not pour-able. Plan on needing to manipulate it across the fruit in order for full coverage. I found this recipe online many years ago and hadn't made a note of which was my original source. It apparently comes from a novel titled An Old-Fashioned Thanksgiving written by Alcott -- one of the earliest examples I know of of a text that combines narrative with recipes. Louisa May Alcott's Apple Slump  Filling: 6 tart apples , peeled, cored and sliced 1/2 c brown sugar 1/4 tsp nutmeg 1/4 tsp cinnamon 1/4 tsp salt Topping: 1 1/2 c flour 2 tsp baking powder 1/2 tsp salt 1/2 c sugar 1 egg , beaten