comfort food recipes.doc

7/29/2019 Comfort Food Recipes.doc

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Bacon-Cheddar Twice-Baked Potatoes

Bacon-Cheddar Twice Baked PotatoesMakes 8 potato halvesThis recipe can easily be halved or doubled.

4 good-sized russet potatoes6 strips thick-cut bacon (or 8 strips thin-cut bacon), diced1 large yellow onion, diced small2 cloves garlic, minced1/2 cup sour cream1 cup sharp cheddar cheese, shreddedSalt (sea salt is great if you have it)PepperOlive oil

Heat the oven to 425F. Line a baking sheet with aluminum foil.

Scrub the potatoes clean, rub them will olive oil, and sprinkle them with salt. Prick the potatoes a few

times with the tines of a fork. Arrange them a little ways apart on the baking sheet. Bake for 50-60minutes, until they are completely soft when pierced with a fork and the skins are dry.

While the potatoes are baking, begin preparing the filling. Warm a skillet over medium heat and cook thebacon until most of the fat has rendered and the bacon has crisped to your liking. Remove the bacon bitswith a slotted spoon and drain on paper towels.

Pour off all but a teaspoon of the bacon fat. Cook the onions with a half teaspoon of salt until the onionsare deep golden and caramelized. Stir in the garlic and cook for another thirty seconds. Remove fromheat.

When the potatoes are cool enough to handle, slice them in half and scoop the insides into a medium-sized bowl. Leave a quarter inch or so of potato next to the skin. Mash the potatoes with the onions, garlic,

bacon, sour cream, and about 3/4 cup of the cheddar cheese. Give it a taste, and add more salt and pepperas you see fit.

Arrange the potato skins on the baking sheet. Divide the filling between all the skins and sprinkle the topswith the remaining 1/4 cup of cheddar cheese. At this point, the potatoes can be baked right away, orrefrigerated and baked later.

Bake for another 15-20 minutes, until the cheese has melted and the peaks of the mashed potatoes arecrispy. Potatoes that were refrigerated may take a little longer. Serve straight off the baking sheet whilestill hot and bubbly. Leftovers will keep for up to a week.

Warm Citrusy Millet Salad with Roasted Fennel andKalamata Olives

Warm Citrusy Millet Salad with Roasted Fennel and Kalamata Olives

Serves 65 tablespoons olive oil, divided1/2 teaspoon kosher salt, divided, plus more to taste1/4 cup orange juice, divided


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2 tablespoons lemon juice, divided2 tablespoons grainy mustard, divided1 tablespoon light brown sugar2 medium fennel bulbs, stalks cut off, bulbs halved lengthwise, then cut in 1-inch thick wedges5 clementines, washed and unpeeled, cut horizontally into 1/2-inch slices1/4 cup kalamata olives3 1/2 cupswarm cooked millet1 tablespoons dried mint2 teaspoons dried thymeGenerous pinch dried ginger1/2 cup chopped Italian flat-leaf parsley.

Preheat the oven to 475F. In a small bowl, whisk together 3 tablespoons olive oil, 1/4 teaspoon salt, 2tablespoons orange juice, 1 tablespoon lemon juice, 1 tablespoon mustard and 1 tablespoon brown sugar.

Lay the fennel and clementine slices into a medium roasting pan and pour the citrus mixture over the top.Toss with your hands so each component is coated. Place in the oven to roast for about 35 minutes, oruntil fennel has softened and browned around the edges. Stir every 10-15 minutes to prevent sticking (if

you're getting a lot of sticking, add an additional drizzle of olive oil). With about 5 minutes left of cooktime, stir in the kalamata olives.

Pour the cooked warm millet into a large salad bowl. In a small bowl, whisk together the remaining 2tablespoons olive oil, 2 tablespoons orange juice, 1 tablespoon lemon juice, and 1 tablespoon mustard.Pour over the millet and stir to combine. Add the the remaining teaspoon salt, mint, thyme, and ginger,and stir to combine.

When the roasted fennel and citrus come out of the oven, immediately fold them into the millet. Toss inthe chopped parsley. Stir to incorporate. Taste and season with additional salt if desired. Scoop salad into

bowls and sprinkle with additional parsley. Serve immediately.

Southeast Asian Canned Salmon & Rice Cakes with

Sriracha Mayo

Southeast Asian Salmon & Rice Cakes with Sriracha Mayo

Makes about five 2-1/2-inch cakes (Serves 2)

2 6-ounce cans boneless skinless pink salmon1 cup cooked brown rice1 large egg2 tablespoons minced fresh cilantro1 tablespoon minced shallots1 tablespoon lime juice

1 teaspoonfish sauce1 tablespoon grapeseed or canola oil

For the mayonnaise:3 tablespoons mayonnaise3/4 teaspoon Sriracha chili sauce

Before cooking cakes, place a large cast iron or other oven-safe skillet in the oven. Preheat to 400F.
http://www.thekitchn.com/how-to-cook-perfect-millet-every-time-cooking-lessons-from-the-kitchn-185974http://www.thekitchn.com/ingredient-spotlight-fish-sauc-121805http://www.thekitchn.com/ingredient-spotlight-fish-sauc-121805http://www.thekitchn.com/hot-product-sri-9796http://www.thekitchn.com/ingredient-spotlight-fish-sauc-121805http://www.thekitchn.com/hot-product-sri-9796http://www.thekitchn.com/how-to-cook-perfect-millet-every-time-cooking-lessons-from-the-kitchn-185974


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Combine the salmon, rice, egg, cilantro, shallots, lime juice and fish sauce in a large mixing bowl and mixwith a fork until thoroughly combined. Using your hands, shape and lightly squeeze the mixture intocakes about 2 1/2 inches in diameter and set aside on a plate. If you have time, cover and let rest in therefrigerator. (See note below.)

Remove the hot pan from the oven with oven mitts. Coat pan with oil and place cakes in pan. (Dependingon the size of your pan, you may need to cook in batches.) Return to oven and cook 5-7 minutes, untillightly browned on one side. Flip and cook for another 5-7 minutes.

While the cakes are cooking, whisk together the mayonnaise and Sriracha in a small bowl. Dollopmayonnaise on top of cakes or serve on the side for dipping.

Additional Notes

Refrigerating the cakes for at least 15 minutes or up to one day before cooking will help them holdtheir shape better. Otherwise, just handle them more carefully as you cook them.

You can also cook the cakes in a skillet on the stove over medium heat until browned on bothsides.

Try cooking the cakes in coconut oil for another flavor variation.

Roasted butternut farro balls and rosemary

walnut tarator sauce

1 smallish butternut squash

2 T olive oil

1 t dried sage1 plump clove garlic

1 cup cooked farro (see below)

1/2 cup flour

1 t baking soda

1/2 t salt

1 t smoked paprika


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pinch nutmeg

2 eggs

plenty of freshly ground pepper

Preheat the oven to 425. Peel the squash, scoop out the seeds, and cut the flesh into largechunks. Run these through a food processor to grate. (Or grate by hand) Toss with olive oil

and sage, and spread in a single layer on a baking sheet. Slice through the skin of the garlic

clove and put it in a small dish or on the edge of the baking sheet.

Roast the squash for 35 to 40 minutes till its soft and fragrant and flecked with brown

caramelized bits. Stir frequently as it cooks, because the outside pieces will brown first, and

you want to work them into the center.

When the garlic is soft inside and the papery skin is dry and brown, take it out of the oven.

(This might take twenty minutes or so.)

Put the squash in a bowl and add all of the other ingredients. Remove the skin from the

garlic, and smush the insides, then stir this into the mix. Stir to mix well. Form into little balls

about 1 to 1 1/2 inches across.

In a wok or frying pan, warm olive oil to a depth of 1/4 to 1/3 inch. When its hot enough to

sizzle a breadcrumb, carefully drop in as many butternut balls as will comfortably fit. Fry tilltheyre brown on all sides a few minutes each side. Remove to a piece of paper towel to

drain, and then keep in a warm oven until youre ready to eat.

THE WALNUT TARATOR SAUCE

1 cup walnuts

2 pieces whole wheat bread, crumbled

2 t rosemary, chopped

1 clove garlic, toasted or roasted (as described above)1 t sherry vinegar

3 T olive oil

1 cup water (+/-)

salt and plenty of freshly ground pepper


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Combine all of the ingredients in a food processor and process until smooth and creamy.

HERBED FARRO

1 T olive oil

1 t oregano

1 t basil

2 bay leaves

1 cup farro

3 cups water

salt & pepper

butter

Warm the olive oil in a medium-sized sauce pan over medium-high heat. Add the herbs and

then the farro. Stir to coat with oil, and then cook for about five minutes, till it starts to smell

toasty and look golden. If it gets too brown, or the herbs start to smell burnt, add the water

right away.

Bring to a boil. Reduce heat to medium, and cook at a slow boil for about 20 minutes, until

most of the water is absorbed. The grains should be al dente. Leave on the warm burner to

sit for about five minutes. Stir in butter, salt and pepper, fluff with a fork.

How to Make Crackers at HomeMakes about 100 crackers


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What You Need

Ingredients3 cups all-purpose flour, or a mix of all-purpose and whole grain flours2 teaspoons sugar2 teaspoons salt4 tablespoons extra-virgin olive oil1 cup waterOptional topping: 1 tablespoon sesame seeds, 1 tablespoon fennel seeds, 1 tablespoon poppy seeds, 1teaspoon sea salt

EquipmentMixing bowlMeasuring cups and spoonsSturdy spoon or spatulaRolling pinPastry brushPizza cutter or sharp knifeBaking sheetDinner fork


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Instructions

1. Heat the oven to 450F: Place a rack in the lower third of the oven and heat to 450F. Sprinklea baking sheet lightly with flour and set aside.

2. Mix together the dry ingredients: In a medium bowl, whisk together the flour, sugar, andsalt.

3. Add the oil and water: Add the oil and water to the flour mixture. Stir until a soft, sticky doughis formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough,add more water a tablespoon at a time until all the flour is incorporated.

4. Divide and shape the dough into a square: Divide the dough into two halves and set onehalf aside. Sprinkle your work surface lightly with flour and set the other half on top. Pat it into athick square with your hands.

5. Roll out the dough: Working from the center of the dough out, roll the dough into a rectangleroughly 1/8-inch thick or thinner. If the dough starts to shrink back as you roll it, let it rest,uncovered, for 5 minutes and then continue rolling.

6. Sprinkle dough with topping (optional): Brush the surface of the dough very lightly withwater. Combine the seeds in a small bowl and sprinkle half of them (roughly 1 1/2 tablespoons)evenly over the surface of the dough. See Additional Notes below for additional ideas for toppingsand flavorings.

7. Cut the dough into cracker-sized rectangles: Using a pizza cutter or a sharp knife, cut thedough into individual crackers roughly 1-inch by 2-inches. Alternatively, cut the crackers intosquares, diamonds, or use cookie cutters.

8. Transfer crackers to baking sheet and prick with fork: Transfer the crackers to thebaking sheet using a metal dough scraper or spatula. It's fine to crowd the crackers very close toeach other. Prick each cracker with the tines of a fork to prevent them from puffing during baking.

9. Bake for 12-15 minutes: Bake the crackers in the oven for 12-15 minutes, until the edges arebrowned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackersas they brown to your liking and continue baking the rest. While the first batch of crackers is

baking, roll out and cut the remaining dough.

10.Cool and store the crackers: Transfer the baked crackers to a wire rack to cool completely.The crackers will crisp further as they cool. Store the crackers in an airtight container on thecounter for 3-5 days. If you're crackers are a little old and less-than-crispy, lay them on a baking

sheet and put them in a 350F oven for a few minutes to re-crisp.

Additional Notes:

Other Ideas for Toppings: dried herbs, chili powder,

Roasted Onion and Tomato Spinach Salad:

Ingredients:

3 plum tomatoes, slice in half lengthwise

2 small red onions, or 1 large sliced into 6-8 wedges (stem on)

1 tbsp extra virgin olive oil

1/2 tsp salt and pepper

1/2 avocado, sliced

1/4 cup crumbled goat cheese

1 16 oz bag of fresh baby spinach

1/2 can Great Northern beans
http://beanafoodie.com/recipes/roasted-onion-and-tomato-spinach-salad/http://beanafoodie.com/recipes/roasted-onion-and-tomato-spinach-salad/


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1/2 cup sliced English cucumber

1/4-1/3 cup Lemon Vinaigrette

Salt and pepper to taste

Instructions:

1. Preheat oven to 425 F.2. On a sheet pan coated with cooking spray or a silpat, place slice tomatoes cutside down and red onion wedges. Coat with olive oil and 1/2 tsp salt and pepper. Tossto coat evenly.3. Roast vegetables until golden brown on all sides about 40-45 minutes. Flipabout 20 minutes into the roasting time.4. While vegetables roast, pour out spinach into a large salad bowl. Add in mostof the beans and cucumbers. Save a small handful for garnishing the plates at the end(optional).5. Toss spinach with salad dressing and season with salt and pepper as needed.Divide evenly onto 2-3 plates (depending on how big you like your salads).6. Top each salad evenly with goat cheese crumbles, avocado slices and remainingwhite beans and cucumbers.

7. Once roasted vegetables are done, allow to cool for about 10 minutes. Thendivide evenly between salads. Serve immediately.

Eggplant Confit Pizza with Ricotta Salata

Author: Maria TadicRecipe type: Main DishCuisine: ItalianPrep time: 20 minsCook time: 1 hour 45 minsTotal time: 2 hours 5 minsServes: 8

An innovative and elegant approach to the traditional pizza!
http://beanafoodie.com/recipes/lemon-vinaigrette/http://beanafoodie.com/recipes/lemon-vinaigrette/


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Ingredients

1 large eggplant, cubed

1 tsp both salt and pepper

1/4 cup extra virgin olive oil

3 springs fresh rosemary

1 28 oz can whole San Marzano tomatoes

3 cloves garlic, roughly chopped

16 oz refrigerated pizza dough (or your own recipe)

1/4 cup cornmeal (for dusting)

3/4 cup ricotta salata

1/2 cup pitted kalamata olives 1/4 cup grated parmesan cheese

1/4 cup torn fresh basil leaves

2 tbsp Extra virgin olive oil optional (for drizzling over pizza)

Instructions

1. Heat 1/4 cup olive oil in a large saute pan over medium low heat.2. Add cubed eggplant, salt and pepper. Saute for about 45 minutes or until eggplant is golden andhas broken down a good bit.3. Add in garlic and canned tomatoes - breaking up whole tomatoes with a wooden spoon.4. Cook eggplant and tomato mixture for an additional 30 minutes or until mixture has thickened andmost of the excess moisture has evaporated.5. Place eggplant tomato mixture into a food processor in batches. Process until completely smooth.6. Season with additional salt and pepper if needed.7. Reserve 1 cup of eggplant confit and place the rest in a tupperware and freeze for a later use.8. Preheat oven to 500 F. If using a pizza stone, place stone in cold oven and preheat it along withthe oven. Allow stone to heat for at least 15 minutes at 500 F before putting pizza in. If not using apizza stone, a well oiled baking sheet will suffice - do not preheat baking sheet.9. Roll out pizza dough to about 1/4" thick. Place dough on baking sheet or pizza peel sprinkled withcorn meal (to prevent dough from sticking).10. Rub 1 cup of the eggplant confit over top of pizza leaving about 1/2" of crust at the edge.Sprinkle on kalamata olives and ricotta salata.11. Slide onto pizza stone (if using, otherwise place baking sheet into oven) and bake for 10minutes or until crust is golden brown around the edges.12. Remove pizza from oven, sprinkle on the parmesan cheese, torn basil and drizzleadditional olive oil over top of pizza. Slice and serve hot!

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