This is the base/original version which is plain, simple, and goes great with most traditional toppings. Ingredients 270 grams spelt flour 1 tablespoon baking powder ¼ teaspoon salt 2 eggs 1 cup oat milk ¼ olive oil, melted butter, or one mashed ripe banana ¾ cup oat milk (more or less as needed) Preparation Preheat waffle iron per manufactures directions; oil iron if needed. Deviations are noted for each ingredient list/version. ...
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: ...
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. ...
Equipment 8x8" baking dish Parchment paper Preheat Oven Preheat oven to 350°F Ingredients 90 ml (6 tbsp) mild extra-virgin olive oil, plus more for greasing pan 130 grams (1 cup) all-purpose flour ¾ teaspoon kosher salt ¼ teaspoon baking powder 25 grams (¼ cup) Dutch-processed cocoa powder 60 ml (¼ cup) boiling water 85 grams (90 ml) melted unsweetened chocolate 1 large egg, at room temperature 1 tablespoon vanilla extract 165 grams (¾ cup) packed dark brown sugar 65 grams (⅓ cup) granulated sugar Dutch Processed Cocoa Powder If Dutch Processed Cocoa Powder is not available, regular cocoa powder can be used. Add 1/3 teaspoon baking soda to 25 grams / ¼ cup cocoa powder. ...
Special Equipment Fine-mesh strainer 9" Tart pan Rimmed baking sheet Rasp-style zester Medium saucepan Wire cooling rack Preheat Oven Preheat oven to 350°F Ingredients Crust 215 grams all-purpose flour 65 grams sugar 2.5 grams table salt 120 ml extra-virgin olive oil 30 ml (2 tbsp) water Filling 200 grams sugar 15 grams all-purpose flour 1 gram table salt 3 large eggs plus 1 large yolks 15 ml grated lemon zest 120 ml lemon juice (about three lemons) 60 ml extra-virgin olive oil Clip on candy thermometer or instant-read thermometer Method Crust Adjust oven rack to middle position and preheat oven to 350°F. Whisk together: flour sugar salt Add olive oil and water; stir until a uniform dough forms. Using your hands, crumble three-quarters of the dough over the bottom of the tart pan. Using your fingers, press the dough to an even thickness over the bottom of the pan. Crumble remaining dough and press into fluted sides of pan. Place tart pan on a rimmed baking sheet and then bake until crust is deep golden brown’ and firm to touch, about 30 to 25 minutes, rotating half-way through baking. Remove from oven. Filling 10 minutes before crust is finished baking… ...
Equipment 9-inch-square baking dish 10-inch skillet Medium saucepan Preheat Oven Preheat oven to 375°F. Ingredients 1 ½ pounds sweet potatoes, diced ½ cup olive oil 1 yellow onion, diced 1 poblano pepper, seeded if desired, finely chopped 2 jalapeño peppers, seeded if desired, finely chopped tablespoons finely chopped peeled ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1 teaspoon ground garam masala ½ teaspoon ground coriander 1 28-ounce can whole peeled tomatoes ½ cup chopped fresh mint, more for garnish 2 tablespoons chopped cilantro or basil, more for garnish 6 eggs Black pepper, as needed Salt to taste Preparation Cook Potatoes Add olive oil and potatoes to a 10" skillet Cover and cook over medium heat, stirring frequently until potatoes are softened. Sauce In a medium saucepan, heat oil over medium-high heat. Add onion and cook until almost tender, 5 to 7 minutes. Stir in peppers and cook 3 minutes. Add to the pot and cook 1 minute: ginger garlic cumin garam masala coriander Stir in tomatoes and ½ teaspoon salt. Simmer over medium-low heat, breaking up tomatoes with a fork, 15 minutes. Stir in mint and cilantro or basil. Taste and adjust seasonings. Bake Place potatoes in a single layer in a 9-inch-square baking dish. Pour the hot tomato sauce over potatoes. Transfer pan to 375°F oven and bake 20 minutes. Eggs Remove dish from oven. Make six wells in the tomato mixture. Crack eggs into wells and season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 13 minutes.
A very simple Thanksgiving dressing (stuffing). Ingredients 1 large loaf good, crusty bread, preferably sourdough, ciabatta, or multi-grain (about 1¼ pounds) ¼ cup olive oil 8 tablespoons cultured, unsalted butter- divided in two parts 6 garlic cloves, thinly sliced 2 large leeks, white and light green parts, chopped ½ cup dry white wine ¼ cup finely chopped fresh sage 2 ½ cups low-sodium chicken, turkey or vegetable broth 5 large eggs ½ cup finely chopped parsley ¼ cup finely chopped chives Preheat Oven Preheat oven to 375°F. Preparation Bread Using your hands, tear bread, crust and all, into 1 ½- to 2-inch pieces. Place chunks on a rimmed baking sheet, and let sit uncovered at room temperature for 12 to 24 hours. If you’re short on time, you can toast the chunks in a 300-degree oven instead, tossing occasionally, until lightly crisped, but not browned, on the outside. Leeks Heat oven to 375°F. In a large skillet over medium-high heat, combine olive oil and 4 tablespoons butter. Once butter has melted, add the garlic and leeks. Season with salt and pepper and cook, stirring occasionally, until leeks are bright green and totally softened, 8 to 10 minutes. Add sage and cook an additional 4 to 6 minutes. Add white wine, and cook until reduced by about three-quarters, 3 to 4 minutes. Remove from heat. Broth In a medium bowl, whisk together broth and eggs. Into a large bowl, combine until evenly distributed: Bread The leek mixture Parsley Chives Combine Pour about half the egg mixture over the bread and toss a few times. Let sit a minute or two and give another toss. Let sit about 20 minutes. Add more egg mixture until mixture is very wet. Bake Transfer mixture to a 2 1/2- to 3-quart baking dish (a 9-by-13 pan also works), making sure not to pack it too tightly. Cover with foil and bake until the stuffing is sizzling at the edges and completely cooked through, about 25 to 30 minutes. If it’s not yet time to serve, remove stuffing from the oven and set aside. (If you are nearly ready to serve, proceed directly to the next step and continue without pausing.) Finish When ready to serve, remove foil and increase the temperature to 425°F. Dot the top with remaining butter. Bake stuffing until crispy, crunchy and golden brown on top, 20 to 25 minutes. Serve.
Source https://cooking.nytimes.com/recipes/1015130-banana-pudding Equipment Stand Mixer 13x9" baking dish Preheat Oven Preheat oven to 350°F Ingredients 1 ¼ cups granulated sugar, divided: ¾ cup + ½ cup ⅓ cup cornstarch 4 cups whole milk 4 large eggs, separated and divided 1 teaspoon vanilla ¼ teaspoon salt 2 tablespoons unsalted butter ¼ teaspoon cream of tartar 1 11-ounce box nilla wafers 3 to 4 bananas, depending on size Preparation Custard Whisk together in a pot set over medium heat: ¾ cup of sugar Cornstarch Milk Egg yolks Cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes. Turn heat down slightly, and allow the mixture to simmer, still stirring constantly, for 1 minute. Remove the mixture from heat. Whisk in vanilla, salt, and butter. Meringue Into a heatproof stand mixer bowl, whisk together: Egg whites Cream of tartar ½ cup of sugar Set bowl over a medium saucepan of simmering water. Whisk until the sugar is dissolved and the mixture is hot to touch, about 3 minutes. Transfer to the stand mixer fitted with a whisk, and beat until stiff, about 5 to 7 minutes. Bake Line a 13-by-9-inch oven-safe casserole pan with one layer of Nilla wafers and one layer of banana slices. Pour the custard over the bananas and cookies. Use a spatula to spread the meringue over the custard. Bake in the oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow. Allow to rest until ready to serve.