Sometimes it happens that my customers want a recipe from me, so here are some links (highlighted) and recipes for my favorite recipes:
My carrot cake is always a hit. I have the recipe, which is by Felix Papadakis, in The Gourmet Cookbook edited by Ruth Reichl, but I found it on line, so click on the link (which will also have a few other lovely cakes). I don’t put in raisins and often leave out walnuts as so many people I know are allergic to them.
What makes these scones great are they are quick to make and are not dry. Just make sure to allow them 10 minutes to rise before baking, and do not overwork the dough when mixing.
In this apple pie recipe, you mix a yummy sweetness with melted butter and sugar and then pour it over a lattice-top crust. Excellent!
Oatmeal Cookies: I can’t seem to find this recipe on the internet anymore, so here it is. My apologies to the original site!
1 1/2 cups (212g) all-purpose flour (scoop and level to measure)
1 tsp ground cinnamon (optional)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup (226g) unsalted butter, softened slightly (it should still be somewhat cold and firm)
1 cup (200g) packed light brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
3 cups (260g) rolled old fashioned oats
1 cup (153g) raisins (preferably from a freshly opened package)
1 cup (118g) chopped walnuts (optional)
Preheat oven to 350 degrees.
Mix dry ingredients, minus the oats, nuts, and raisins.
In mixing bowl with paddle, cream together butter and sugars. Add the eggs and vanilla. Slowly add the dry ingredients. Then add the oats, nuts, and raisins.
Scoop onto baking sheet (lined with parchment or lightly sprayed with oil). I use an ice cream scoop.
Bake for 12-14 minutes, until lightly browned on edges but still looking a little undercooked in center.
Cool for five minutes and move to wire rack to cool completely.
This pie is easy to make and loved by everyone. It’s important to drain the freshly chopped tomatoes in a colander with salt and them squeeze them (I used a potato masher to squeeze them); otherwise you might get a soggy pie. If you don’t have fresh basil, consider using either dried basil or pesto instead.
Cream of Cauliflower Soup. The only change I made in this soup was I used almond milk instead of whole milk. Yukon potatoes make a very creamy soup.
Parsnip Soup. I’m always making soup and serving it to friends at the shop. Here’s the one from this morning.
In heavy bottomed pot, saute in 3 tablespoons of butter 1 chopped onion and 1 chopped stalk of celery.
Add 5-7 chopped parsnips.
Add 1 chopped garlic clove, 1 teaspoon thyme, salt and pepper.
Put the cover on and let it sweat for 10 minutes or so over low heat.
Add 5 small chopped Yukon Gold potatoes.
Add 4-5 cups of homemade vegetable broth and let simmer for 45 minutes until everything is soft.
Using a hand-held blender, blend.
Add 2 tablespoons Marsala.
Serve with crostini. (Buy a baguette, slice it thinly, drizzle olive oil on it, sprinkle with salt and pepper, and bake at 300, turning over after it browns on one side and then adding more salt and pepper–and oil if needed. Brown on the other side. Remove and cool.)
Spicy Pork and Bean Soup
Saute 1 chopped onion and 1 chopped green pepper with chunks of pork (up to 1 1/2 pounds) until vegetables are soft and meat browned.
Add 2 cloves of chopped garlic. Saute for 1 more minute.
Add 1 teaspoon-1 tablespoon of chipotle in adobo sauce.
Saute until nicely browned.
Add 4-5 cups of bone marrow broth with 1/2 teaspoon of ground cumin and 1/8th teaspoon of cinnamon.
Add 1 can of Cannelloni beans.
Simmer for 1 hour.
Add 2 tablespoons of white wine.
Serve with fresh cilantro.
Celery Soup: this is one of my favorites for friends who are undergoing chemotherapy.
2 bunches of organic celery, chopped
3 onions, chopped
3 cloves garlic, chopped
1/4 cup fresh parsley, chopped
1 tablespoon thyme
1/3 cup butter
3 small or 2 large Yukon potatoes
3 cups stock: preferably homemade vegetable stock
1/4 Marsala or sherry or white wine
Melt the butter, sauce the onions until soft, then add the garlic for a few minutes, then add the celery, parsley, thyme, salt and pepper. Turn the heat to low, cover, and let the vegetable sweat for 15 minutes. Add the potatoes and stock. Bring to a boil, then to turn to low, and simmer until everything is soft. 45 minutes at least. Using a hand blender, cream the soup. Add the Marsala as a finisher. Taste and adjust seasoning. Enjoy!