Category: Milk

Spring Onion Pie

6/16/2021

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Ingredients

10 thin spring onions
4 large eggs, lightly beaten
1 cup milk
¾ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
¼ teaspoon freshly ground pepper
2 tablespoons butter
5 ounces Gruyere cheese, cubed

Directions

Preheat oven to 400°. Heat a 10-inch cast-iron skillet in oven. Trim roots from onions; discard roots. Chop half of onions.
Whisk together eggs and milk. Sift together flour and next 3 ingredients. Gradually add flour mixture to egg mixture, whisking rapidly 20 to 30 seconds or just until blended and smooth. (There should be no lumps.) Stir in chopped onions. Let stand 5 minutes.
Carefully remove hot skillet from oven. Add butter, and let stand until butter is melted. Place skillet over medium-high heat, and pour batter into skillet. Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
Transfer skillet to top oven rack, and bake at 400° for 22 to 25 minutes or until golden brown and puffy. (Outside edges should be crispy, and inside texture should resemble a custard popover. Pie will deflate quickly.) Serve immediately.

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Mashed Potato Pancakes with Sauteed Veggies

2/17/2021

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Ingredients2 tbsp olive oil
3 cups leftover mashed potatoes
1/2 cup all-purpose flour (or, my preference, instant mashed potatoes)
2 large eggs
1 small onion finely diced
1 large carrot grated
1 garlic clove
2 Tbsp finely chopped fresh parsley (o dried equivalent)
salt and pepper
Instructions

Preheat a skillet over medium heat with 2 tbsp of oil. Add onions and saute until slightly golden, stirring often.
Add grated carrots, garlic and sauté until tender, about 5 minutes. Season lightly with salt and pepper. Remove from heat.
Mash or stir together 3 cups mashed potatoes with eggs and flour. Add sautéed veggies and mix well. If the mixture seems too thin, add a little more flour
Heat a large non-stick pan over medium heat and add enough oil to coat the bottom of the pan. Once the oil is hot, add pancakes and sauté 3-4 minutes per side or until golden. If browning too fast, reduce heat. Repeat with remaining pancakes adding more oil as needed.
Serve immediately or reheat later or let cool and wrap in plastic wrap and freeze. Serve with condiment of your choice - sour cream is good.

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Maple Bread Pudding

2/3/2021

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Ingredients
4 to 4 1/2 cups cubed bread*
4 large eggs
1 1/4 cups milk
1 cup heavy cream
1/2 cup maple syrup
1/4 cup brown sugar
1 teaspoon vanilla extract, or 1/8 teaspoon butter-pecan or butter-rum flavor
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup diced pecans or walnuts, optional*

*Cranberry walnut bread is a great choice for this recipe, but any artisanal bread works well.

Instructions

Preheat your oven to 350°F and grease a 1 1/2-quart casserole or baking dish.
Place the bread cubes into the prepared pan. Whisk the eggs, milk, cream, syrup, sugar, flavoring, nutmeg, and salt together. Pour over the bread cubes and let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry.
Bake the pudding for 35 minutes. Remove from the oven and sprinkle with the nuts if adding. Return to the oven and bake for an additional 15 to 20 minutes, until the pudding has puffed up and is light brown around the edges. Remove from the oven and let stand for a few minutes — the pudding will settle as it sits; that's OK. Serve immediately, or reheat before serving.
Store, covered, in the refrigerator for 5 days.

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Chicken, Shitake and Black Barley Stew

12/9/2020

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Serves: 4

2 tablespoons olive oil
1 tablespoon butter
8 bone-in chicken thighs
½ teaspoon salt
½ teaspoon freshly ground pepper
2 medium leeks, white & pale green sliced
10 to 12 oz. shitake mushrooms, sliced
2 large carrots, diced
2 stalks celery, diced
4 cups chicken broth
1 cup whole milk, room temperature
4 sprigs Italian parsley
4 sprigs thyme
1 tablespoon flour
¼ cup parsley, shredded
4 cups cooked black barley

Preheat oven to 350°.
Heat the oil and butter in a large Dutch oven over medium heat on stove top.
Working in batches if necessary, add the chicken pieces in one layer. Brown on all sides. Remove chicken pieces to a large bowl and cover with foil.
Skim off all but 1 to 2 tablespoons of liquid from the Dutch oven, or add more oil and butter as required.
Add the leeks to the Dutch oven and sauté until transparent.
Add the carrots, celery and mushrooms to the leeks, stir well and cook for 2 to 3 minutes.
Add the chicken broth to the mixture and stir well.
Add the herb sprigs.
Gently add the chicken back into the Dutch oven.
Cover and place in the hot oven for 20 to 30 minutes, until the chicken is tender.
Remove the Dutch oven from the oven. Extract the herb sprigs and discard. Place the chicken into one bowl and the vegetables into another. Set aside.
Strain the fat off the remaining liquids in the Dutch oven. Return the Dutch oven to the stove top over medium heat and bring to a simmer.
Add the milk. When all the liquids are thoroughly heated, spoon out 2 tablespoons of the hot liquid int a small prep bowl. Using a small fork, add the flour to the prep bowl and blend into a paste. Add the paste back to the liquids and whisk in well.
Add the chicken and the vegetables back to the pot and heat through.
Place one cup of the cooked barley into 4 serving bowls. Add 2 thighs to each bowl and ladle in the stew vegetables and gravy.
Sprinkle each serving with shredded parsley and serve.

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Hartford Election Cake

10/21/2020

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Serves: 10 to 12
1¼ cup whole milk warmed to 100° (no higher)
1 tablespoon dry yeast
¼ cup mixed dried cranberries
¼ cup dried figs, diced
¼ cup sultanas
¼ cup dried apricots, diced
4 tablespoons dark rum
2 tablespoons orange blossom water, or orange extract, or vanilla extract
¾ cup brown sugar
8 tablespoons butter, softened (1 stick)
3 eggs, slight beaten
3¼ cups flour
¼ teaspoon salt
½ teaspoon allspice
1 teaspoon cinnamon
½ teaspoon coriander
1 cup walnuts, chopped

Bundt pan
Butter & flour to prep pan
3 tablespoons butter, melted

Mix the yeast with the heated milk and set aside.
Mix the dried fruit with the rum and orange blossom water in a small bowl and set aside.
In the bowl of a stand mixer with the paddle attachment, beat butter and brown sugar for two minutes on medium speed.
Add eggs and beat for two more minutes.
Drain liquid from dried fruit and add liquid to sugar and egg mixture. Mix to combine. Reserve the fruit for a later step.
Sift flour into a bowl with the salt, allspice, cinnamon and coriander.
Transfer to a stand mixer with a dough hook.
Alternate adding flour-spice mixture and milk mixture to form a loose but very sticky dough. Beat only long enough to bring the dough together.
Pour dough into a large bowl, cover with a dish towel and let rise in a warm draft-free place for about two hours or until doubled in size.
While the dough is rising, liberally butter and lightly flour a 10” Bundt pan.
Pour nuts and dried fruit into the dough and mix by hand just until blended throughout.
Scrape the mixture into the prepared Bundt pan.
Cover with a dish towel and let rise until almost doubled in size, about an additional hour.
Preheat oven to 350 degrees F.
Bake in the center of the oven for about 40 minutes or until a toothpick inserted comes out clean.
Remove from oven and brush with the melted butter.
Glaze with rum icing. Recipe below.

RUM ICING
⅓ cup butter, softened
¼ cup milk
2 cups confectioner’s sugar
1½ teaspoon rum
1 tablespoon hot water, as needed

Heat butter and milk over low heat. Stir occasionally. When the butter is completely melted and the mixture combined, remove from the heat.
Stir sugar and rum into the butter and milk mixture. Use the hot water to adjust the icing to the thickness desired.

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Creamy Pumpkin and Leek Soup

10/14/2020

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Serves: 8-10
2 tablespoons butter
3 small to medium leeks, trimmed and thinly sliced
½ teaspoon salt
½ cup dry white wine
4 cups roasted pumpkin* (see recipe below)
6 cups chicken broth
¾ cup whole milk
½ cup cilantro, shredded
Salt & freshly ground black pepper to taste
Garnishes:
3 tablespoons pumpkin seeds
3 tablespoons dried cranberries
½ granny smith apple, diced
5-6 sprigs fresh cilantro

Heat butter in a large soup pot. Add the leeks and ½ teaspoon of salt. Sauté for 3 to 4 minutes
Add the white wine and continue to sauté until the leeks are transparent and the wine has evaporated.
Add the roasted pumpkin and one cup of the broth. Stir well until all ingredients are blended
Place the mixture in a blender or food processor and process until the mixture is fully puréed. Working in batches as required by equipment size, add the remaining broth and continue to process.
Return each batch to the soup pot. Place the soup pot on medium heat and gently raise to a simmer.
Add the milk and the shredded cilantro, stirring them in well.
Cook for about 20 minutes, until all the flavors have melded.
Season as necessary with salt and pepper.
Pour into tureen or bowls.
Serve with garnishes.

*Note: Canned puréed pumpkin may be substituted
ROAST PUMPKIN
Makes 8 to 10 cups cubed pumpkin, or 1¾ to 2 cups mashed pumpkin
1 4 to 5 lb. pumpkin
Spray olive oil
Salt
Freshly ground pepper

Preheat oven to 400◦.
Wash pumpkin and cut into quarters
Place a quarter of the pumpkin cut side down on a stable cutting board. Cut the pumpkin into 1 to 1½ inch crescent slices. Repeat with the remaining quarters.
Place the pumpkin slices on a non-stick or a foil lined baking sheet.
Spray the pumpkin slices with the oil. Sprinkle the slices with salt and pepper.
Turn the slices over and repeat the spraying and sprinkling
Place the baking tray(s) in the oven and roast for about 25 minutes, until the flesh can be readily pierced with a toothpick.
Remove to a cooling dish until ready to use or serve.

Note: To freeze for later use, remove the rind and cut into large pieces.

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Cranberry Walnut Maple Bread Pudding

2/6/2019

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Serves 10
4 -41⁄2 cups cranberry walnut bread, cubed
4 large eggs
21⁄4 cups milk
1⁄2 cup maple syrup
1⁄4 cup brown sugar
1 teaspoon vanilla extract
1⁄2 teaspoon nutmeg
1⁄4 teaspoon salt
½ cup warmed maple syrup
Ice cream or whipped cream

Preheat your oven to 350°F.
Grease a 1½ quart casserole or baking dish.
Place the bread cubes into the prepared pan.
Whisk the eggs, milk, syrup, sugar, vanilla, nutmeg and salt together. Pour over the bread cubes. Let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry.
Bake the pudding for about 50 minutes, until the pudding has puffed up and is light brown around the edges.
Remove from the oven and let stand for a few minutes, the pudding will sink as it sits, as it should.
Serve warm topped with whipped cream or ice cream and drizzled with warmed maple syrup.

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Spring Onion Pie

Mashed Potato Pancakes with Sauteed Veggies

Maple Bread Pudding

Chicken, Shitake and Black Barley Stew

Hartford Election Cake

Creamy Pumpkin and Leek Soup

Cranberry Walnut Maple Bread Pudding

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