Recipes

This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only 1/3 cup of sugar. The dough rounds for the top are placed so they don’t cover all the berries, and the juice from the berries bubbles up around the dough. Source https://cooking.nytimes.com/recipes/9291-chez-panisses-blueberry-cobbler Change Log Increased flour for berries; this may need to be adjusted up or down depending on humidity and water content of berries. Added zest of one lemon Added lemon juice Swapped buttermilk for cream Swapped baking soda for baking powder Added spelt Reduced sugar Equipment 1 ½-quart gratin or baking dish Preheat Oven Preheat the oven to 375 degrees. ...

This recipe is derived from 7-Grain Muffins and modified include ripe bananas and accompanying spices. Yield Makes about 12 muffins. Special Equipment Muffin 12-cup tin Muffin cups (if needed/desired) Preheat Oven Preheat over to 400°F Ingredients 140 grams (1 cup) seven-grain cereal 2 ripe bananas, mashed 22 grams (1 tablespoon) molasses 64 grams (¼ cup) applesauce 1 ¼ cups buttermilk 115 grams (1 cup) spelt flour 1 teaspoon baking powder 1 teaspoon ground ginger 2 teaspoons ground cinnamon 4 cloves, ground ½ teaspoon ground nutmeg ½ teaspoon baking soda ½ teaspoon salt 1 egg, slightly beaten Preparation Prep Muffin Tin Place muffin cups in tin. Spray each cup with non-stick cooking spray. Hydrate 7-Grain Cereal In a medium bowl, combine and let stand for 30 minutes: ...

These tart and lightly sweet desserts are easy to make, delicious, and are ready to go in just a few hours. Source https://cooking.nytimes.com/recipes/1022010-lemon-pudding-cakes-with-sugared-raspberries Change Log Exchanged olive oil for butter. Changed method for combining ingredients Special Equipment 6 8-ounce ramekins 9x13x2" baking dish Preheat Oven Preheat oven to 350°F. Ingredients 1/4 cup olive oil, plus more for greasing ramekins 3 large eggs, separated 200 grams granulated sugar; divided into two: 3/4 cup and the remaining 3/4 cup buttermilk 1 tablespoon finely grated lemon zest (about 1 to 2 lemons) 1/2 cup lemon juice (3 to 4 lemons) 1/4 tsp salt 43 grams all-purpose flour 170 grams raspberries Method Prep equipment Preheat oven to 350°F. Grease ramekins with a bit of olive oil. Place ramekins in a 9x13x2" baking dish; evenly spaced without touching one another. Combine base In a large bowl, whisk together: ...

Source Based on https://cooking.nytimes.com/recipes/1018182-hot-honey-shrimp. Preheat Oven Preheat oven to 500°F. Ingredients 1 tablespoon honey ⅛ teaspoon ground cayenne ¼ teaspoon grated lime zest ¼ teaspoon freshly grated ginger 1 garlic clove, grated on a Microplane or finely minced ¼ teaspoon kosher salt ¼ teaspoon black pepper 1 pound cleaned extra-large shrimp, patted very dry with paper towels 1 tablespoon very cold butter, cubed Lime wedges, for serving 1 jalapeño, halved, seeded and very thinly sliced, for serving 1 tablespoon chives or scallion greens, finely chopped, for serving Preparation Marinade In a medium bowl, combine: ...

This is a versatile recipe that can include various roasted vegetables. Equipment 9x11" glass baking dish Preheat Oven Preheat over to 350°F. Ingredients 2 tablespoons extra virgin olive oil 1 pound bunch spinach, washed and stemmed, or 1/2 pound bagged baby spinach 3 cups simple tomato sauce 227 grams (8 ounces) ricotta cheese 1 egg Pinch of cinnamon 9 to 11 lasagna noodles 113 grams (4 ounces / 1 cup) freshly grated Parmesan; more as needed. Optionals 2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices 1.5 lbs mushrooms 2 to 3 Bell peppers Preparation Roast Vegetables Roast vegetables in the oven as need. Mushrooms are better sauteed with some water. ...

This is a simple tomato sauce by Samin Nosrat via NY Times. Equipment Medium Dutch oven Large bowl Hand/immersion blender, blender, food processor, or food mill Ingredients 6 tablespoons extra-virgin olive oil 5 cups diced yellow onions, red onions or shallots Fine sea salt 1 (28-ounce) can whole peeled, diced, crushed or puréed tomatoes 4 garlic cloves, thinly sliced 2 tablespoons tomato paste 4 to 5 basil stems ¼ teaspoon red-pepper flakes Preparation Cook Onions Set a medium Dutch oven or similar pot over medium heat, and add 4 tablespoons olive oil. When the oil shimmers, add onions and a pinch of salt. Reduce heat to medium-low and cook, stirring regularly, until onions are lightly golden and tender, 16 to 18 minutes. While the Onions Cook In the meantime, pour the tomatoes into a large bowl and use hands to crush, if using whole tomatoes. Pour about 1 1/2 cups water into the can and swirl to rinse any remaining purée off the sides. Add the water to the tomatoes in the bowl and set aside. Add Garlic & Tomatoes Once onions are soft and golden, add garlic and cook, stirring until it threatens to turn golden, about 90 seconds. Add tomato paste and cook until color deepens, about 3 minutes. Add tomatoes and season with salt. Add basil stems and red-pepper flakes. Simmer Stirring regularly, allow sauce to come to a boil, then reduce heat to low, cover and simmer until sauce tastes savory and all raw tomato flavor is gone, about 45 minutes. Finish Taste and adjust seasoning with salt and add remaining 2 tablespoons oil. Use a hand blender to purée, pass through a food mill or let cool, then purée using a blender or food processor. Tomato sauce can be made 1 day in advance and refrigerated or frozen up to 3 months.

Quick and easy, mildly spicy, deeply flavorful. Guajillo chiles can be easy purchased in most markets or online. Equipment 12-inch nonstick skillet Kitchen shears Blender or food processor Ingredients 30 grams dried guajillo chiles 1/2 cup water 1/2 tablespoon soy sauce 6 cloves garlic; 2 chopped, 4 sliced thin 1 teaspoon salt, divided 907 grams (2 lbs) extra-large shrimp (21 to 25 per pound); peeled, deveined, and tails removed 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 3 tablespoons extra-virgin olive oil 2 tablespoons lime juice 2 tablespoons unsalted butter, cut in two pieces 2 tablespoons chopped fresh cilantro Preparation Chiles Using kitchen shears, stem guajillos- cut in half lengthwise and discard seeds. Cut guajillos into 1-inch pieces. Place guajillos In 12-once nonstick skillet and cook over medium heat, stirring often, until fragrant; 3 to 5 minutes. Transfer guajillos to a food processor or blender and and process until finely ground; about 2 minutes. Add water, Worcestershire, chopped garlic, and 1/2 teaspoon salt. Blend until smooth; set aside. Shrimp Pat shrimp dry with paper towels. Sprinkle with cumin, cayenne, and remaining 1/2 teaspoon salt. Heat 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add half the shrimp in an even layer and cook, without stirring, just until shrimp begin to brown on the bottom, but tops are still raw- about 2 minutes. Transfer to bowl. Repeat with 1 tablespoon oil and remaining shrimp. Transfer second batch to bowl with first batch. Combine Reduce heat to low. Add remaining 1 tablespoon oil and sliced garlic to now-empty skillet. Cook until garlic is fragrant and golden brown; about 2 minutes. Stir in reserved chili sauce. Add shrimp. Cook until shrimp are just cooked through; about 1 minute. Finish Off heat, stir in lime juice and buttter until butter is melted. Transfer to serving dish. Sprinkle with cilantro and serve.

Using one sugar/pie pumpkin, split in half and remove seeds. Briefly wash seeds in cool water, removing any strings and pulp which may still be attached. If roasting a sugar pumpkin, place the seeds in a bowl, cover with water, and add a tablespoon of salt. Let the seeds sit while the pumpkin is roasting. Once the pumpkin has roasted, use your fingers to remove any additional pulp or strings which may still be present. ...

Equipment 2 small bowls 1 baking sheet large enough to hold salmon Prehet Oven Adjust oven rack to the center position. Preheat oven to 250° F. Ingredients 1 tablespoon packed brown sugar 1 teaspoon salt + ½ teaspoon salt ½ teaspoon pepper One 2.5 pound center-cut salmon fillet, about 1.5" thick, skin-on ¼ cup extra-virgin olive oil 2 tablespoons sliced fresh dill 2 teaspoons grated lemon zest 1.5 tablespoons lemon juice Preparation Roast Salmon Combine brown sugar, 1 tsp salt, pepper in a small bowl. Place salmon, skin side down, on baking sheet. Sprinkle sugar/salt mixture over salmon. Roast salmon about 55 to 60 minutes or until center registers 125°F. Combine Oil While the salmon is roasting, combine olive oil, dill, ½ tsp salt, lemon zest, and lemon juice in small bowl. Once salmon is cooked, remove from oven and pour oil mixture evenly atop salmon. Let sit 5 minutes

This is a super simple and forgiving spelt bread recipe. With the use of a stand mixer, it requires little to no kneading, is easy to make and clean up, and requires maybe 20 minutes of actual work time. All in, the recipe produces one standard 9" loaf in about 3 hours. Special Equipment Stand mixer with a dough hook Warm place for proofing (like an oven with a a “proof” mode) Plastic wrap or towel to cover rising dough Large bowl for rising dough Ingredients 500g white spelt flour 10g fast-action dried yeast 7g fine sea salt 30 ml tbsp light olive oil (plus extra for bowl) 15 ml (21g) honey about 300ml lukewarm water Cinnamon/Raisins To convert this recipe to a cinnamon and raisin loaf, add: ...