Category Archives: Recipes

Gruyere Puff

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  • 3 large eggs
  • 1/2 cup whole milk
  • 1/2 cup flour
  • 1/2 tsp. kosher salt
  • pepper
  • 3/4 cup grated Gruyere cheese
  • 3 tbsp. unsalted butter
  1. Heat oven to 400 degrees
  2. Whisk together eggs, milk, flour, salt and pepper
  3. Stir in cheese
  4. In 9-inch ovenproof skillet, melt butter
  5. Pour in batter
  6. Transfer to oven
  7. Bake until puffed and dark golden, about 30 minutes

Skillet Macaroni and Cheese

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  • 1/2 tsp salt
  • 2 cups elbow macaroni
  • 2 Tbsp butter
  • 3/4 cup evaporated milk
  • 1/2 tsp Dijon mustard
  • Pinch of cayenne pepper
  • 1.5 cups shredded sharp cheddar 
  1. Fill the skillet two-thirds full of water, add the salt, and bring to a boil over medium-high heat.
  2. Add the macaroni, turn the heat to medium, and cook, stirring occasionally, until just shy of al dente. This should take about 10 minutes, but check the pasta package for recommended cooking times and aim for the lower end if a range is given. (The macaroni will continue to cook a bit in the sauce.) When the macaroni is ready, biting into a piece should reveal a very thin core of uncooked pasta.
  3. Drain the macaroni and return it to the skillet. Turn the heat to low. Add the butter and stir until it melts.
  4. Add the evaporated milk, mustard, and cayenne and stir well to combine. Add the cheese in three batches, stirring frequently as each batch is added and waiting until the cheese has melted before adding the next batch.

Honey Hoisin Garlic Chicken

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  • 2 lbs. bone-in, skin-on chicken thighs
  • pinch salt and pepper
  • 2 Tbsp vegetable oil
  • 1/3 cup hoisin sauce
  • 1/3 cup soy sauce
  • 1/3 cup honey
  • 2 Tbsp hot water
  • 1 tsp minced ginger
  • 4 cloves garlic, minced
  • sesame seeds for garnish (optional)
  • 1/4 cup fresh cilantro for garnish (optional)

  1. Season both sides of the chicken with salt and pepper.

  2. Heat a large skillet over medium-high heat, then add the vegetable oil and swirl to coat the surface of the skillet. Add the chicken, skin side down, and sauté until golden brown (about 5-6 minutes). Flip the chicken and cook 2 minutes more. Transfer the chicken to the slow cooker.

  3. In a medium bowl, whisk together the hoisin sauce, soy sauce, honey, water, ginger, and garlic. Pour the sauce over the chicken in the slow cooker.

  4. Cover and cook the chicken on high for 3-4 hours, or low on low for 5-6 hours. Flip the chicken half-way through to make sure all of the chicken infuses with the sauce.

  5. To serve, spoon the chicken over a bed of rice, drizzle the sauce from the slow cooker over top, then garnish with sesame seeds and cilantro (if desired).

Naan Bread

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  • 2 tsp dry active yeast
  • 1 tsp sugar
  • 1/2 cup water
  • 2 1/2-3 cups flour, divided
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • 1/3 cup plain yogurt
  • 1 large egg
  1. In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. Once frothy, whisk in the oil, yogurt, and egg until evenly combined.
  2. In a separate medium bowl, combine 1 cup of the flour with the salt. Next, pour the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour, a half cup at a time, until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
  3. At that point, turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. You’ll end up using between 2.5 to 3 cups flour total. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the dough too dry and stiff.
  4. Loosely cover the dough and let it rise until double in size (about 1 hour). After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces. Shape each piece into a small ball.
  5. Heat a large, heavy bottomed skillet over medium heat. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces. Serve plain or brushed with melted butter and sprinkled with herbs!

Focaccia Rolls

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  • 4 cups all-purpose flour
  • 1/2 Tbsp salt
  • 1/4 tsp instant yeast
  • 2 cups water
  • 2 Tbsp olive oil
  • 2 Tbsp Italian seasoning 
  1. he day before (about 18 hours ahead of time) combine the flour, salt, and yeast in a large bowl. Stir until well mixed. Add the water, starting with 1.5 cups, and add a little more at a time until the flour forms a cohesive, wet ball. There should not be any dry flour left on the bottom of the bowl. The total amount of water you’ll need will vary, but should be between 1.5 to 2 cups. See the photos below for more info.
  2. Loosely cover the bowl with plastic wrap and let it sit at room temperature for 16-18 hours to ferment.
  3. After 16-18 hours, the dough will look like a large, bubbly mass. Sprinkle with enough flour to be able to scrape it out of the bowl without it sticking to your hands. Place the dough on a well floured surface. Cut the dough into 12 pieces. Shape each piece into a small ball. The dough will be quite wet, floppy, and sticky, so sprinkle liberally with flour as you work.
  4. Place the rolls on a baking sheet covered in foil and lightly sprayed with non-stick spray (I used two baking sheets). Brush the top of each lightly with olive oil. Sprinkle the Italian seasoning over top. Let rise for 30 minutes to one hour or until doubled in size.
  5. While the rolls are still rising, preheat the oven to 425 degrees. Once it is fully preheated, place the rolls in the oven and bake until the surface is a light golden brown (about 25 minutes).

Sweet Potato Cornbread

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  • 1 medium sweet potato (about 1 lb)
  • 1.5 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 large eggs
  • 1/2 cup sour cream
  • 3/4 cup milk
  • 2 Tbsp canola or vegetable oil
  • 1/2 Tbsp canola or vegetable oil for skillet
  1. Peel the sweet potato and cut it into one-inch cubes. Place the cubes in a pot, cover with water, and bring to a boil over high heat. Boil the potatoes until they’re tender and fall apart with pierced with a fork (about ten minutes). Drain the potatoes and set aside.
  2. Coat the inside of a 10-inch cast iron skillet with oil. Place it in the oven and begin to preheat the oven to 425 degrees.
  3. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg until well mixed.
  4. Mash the drained sweet potatoes until fairly smooth. Transfer 1.5 cups of the mashed potatoes to a large bowl. Add the sour cream, milk, and 2 Tbsp oil, and whisk until combined. Add the eggs and whisk until combined again.
  5. Pour the sweet potato mixture into the bowl with the dry ingredients. Stir the two together just until combined and no dry mix remains on the bottom of the bowl. It’s okay if the mixture is a little lumpy, just be sure not to over mix.
  6. Carefully take the hot skillet out of the preheated oven and scoop the batter into it. Smooth the top out until it’s even, then return it to the oven. Bake for 22-25 minutes, or until the center is puffed, the top is golden brown, and it’s slightly cracked around the edges. Remove from the oven, cut into eight pieces, and serve

No Knead Sourdough Bread

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  • 2 cups bread flour
  • 1 1/2 cups whole wheat flour
  • 1 tsp salt
  • 1/4 tsp yeast
  • 2/3 cup sourdough starter
  • 1 1/2 cups cool water
  • cornmeal for dusting

  1. Stir together the bread flour, wheat flour, salt, and yeast.

  2. Add the sourdough starter and water and stir together until a moist and fairy shaggy dough forms. It should be just a little too wet to knead (see post photos).

  3. Cover with plastic wrap and set aside to rest at room temperature for 12+ hours. It should rise quite a bit and become very bubbly.

  4. Flour a work surface, then use a rubber scraper to turn the dough out. Place a little flour onto a dough scraper or rubber spatula and use them to fold the dough over itself a few times.

  5. Sprinkle the dough with flour, cover with a clean cotton towel, and set aside to rise for another 1-2 hours.

  6. Place a dutch oven, including the lid, into your oven, then heat the oven to 450°F.

  7. Using a bread scraper, fold each side of the bread in on itself.

  8. Remove the dutch oven from the oven (use potholders, it will be very hot!), remove the lid, and sprinkle some cornmeal into the bottom. Use your dough scrapers to scoop up the dough on either side and transfer to the dutch oven. Sprinkle the top with cornmeal, cover, and transfer back to the oven.

  9. Bake for 35 minutes. Then remove the lid and bake for an additional 15 minutes uncovered.

  10. Remove the bread from the dutch oven and allow to cool completely before slicing.

Irish Soda Bread

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  • 1 1/3 cups whole milk
  • 1/3 cup apple cider vinegar
  • 3 cups all-purpose flour
  • 2 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 4 tbsp. unsalted butter cut into pieces
  • 1 cup wheat bran
  • 1/4 cup caraway seeds
  1. Preheat oven to 350
  2. Mix milk and vinegar together and let stand until thick
  3. Whisk together flour, salt, baking powder, baking soda
  4. Cut in butter
  5. Add bran, caraway seeds, mix
  6. Add milk mixture, mix until dough comes together
  7. Turn out onto lightly floured surface, knead
  8. Shape into an oval, cut x into top about 1/2 inch deep, dust with flour
  9. Bake, rotating pan halfway, about 1 hours

English Muffins

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  • 1 tsp active dry yeast
  • 1 tbsp. sugar, divided
  • 1/2 cup warm water
  • 1/2 cup milk
  • 2 tbsp. butter
  • 3 cups all-purpose flour, divided
  • 3/4 tsp salt
  • 1/4 cup cornmeal
    1. Dissolve the yeast and half of the sugar into 1/2 cup warm water in a large bowl, and let it sit for about 5 minutes, or until it has developed a thick foam on top.
    1. While waiting for the yeast, combine the milk, butter, and the rest of the sugar in a measuring cup or microwave safe bowl. Microwave on high for 30 seconds, then stir until the butter is dissolved. Add an additional 10 seconds if needed. You want the milk warm enough to melt the butter, but not scalding.
    1. Once the yeast is foamy, pour the milk and butter mixture into the bowl, along with 1 cup of the flour, and the salt. Stir until the mixture is mostly smooth. Add the second cup of flour, about 1/3 cup at a time, stirring to combine each time. Finally, begin to add the third cup of flour, 1/3 cup at a time, until you can no longer stir it with a spoon. At that point, turn the dough out onto a lightly floured surface and knead for about 5 minutes, dusting with small amounts of flour as you go. Once finished kneading, you should have used 2.5-3 cups flour total.
    1. Let the dough rest for 15 minutes, then roll it out to about 1/2-inch thickness. Use a cookie cutter or sharp edged drinking glass to cut several discs out of the rolled dough. Cut them as close to each other as possible to leave few scraps. When you can cut no more circles, ball the scrap dough up, flatten it once again, and cut a few more. Place the cut muffins on a baking sheet coated with a liberal layer of cornmeal.
    1. Let the muffins rise in a warm moist area for about 1.5 hours, or until they are slightly more than double the size. (I placed a casserole dish full of steaming water on the bottom rack of my oven and placed the baking sheet on the top rack to keep the muffins moist as they rose.)
    1. When the muffins are large and fluffy, it’s time to cook them in a skillet. Heat a cast-iron or non-stick skillet over medium low heat. Once the skillet is preheated, carefully use a spatula to lift 3-4 muffins from the baking sheet and slide them into the skillet, along with some cornmeal. Let the muffins cook 3-4 minutes, or until lightly golden brown on the bottom. Carefully flip the muffins and cook for 3-4 minutes on the second side. The muffins will puff further as they cook in the skillet. Once the muffins are golden on both sides and sound hollow when tapped, transfer them to a wire rack to cool.
  1. Once completely cool, split the muffins with a fork and toast in a toaster or the oven. Or, transfer the cooled muffins to an air-tight container and keep in the refrigerator for up to one week, or the freezer for up to three months.