Makes 1 ½ cups
1 cup sugar
1/3 cup water
1 cup heavy cream
A pinch salt
1 teaspoon ground cumin 
½ teaspoon ground cardamom
½ teaspoon crushed red pepper flakes 
½-1 teaspoon vanilla extract
 
 

1. Combine the sugar and water in a 4-quart saucepan and bring to a simmer over medium-low heat. Cook uncovered stirring occasionally until the sugar is dissolved and the liquid is clear, about 5 minutes. 
   
   
2. Raise the heat to medium-high and bring to a boil, swirling the pan frequently. Continue boiling until the syrup thickens and begins to color, about 10-15 minutes. Continue boiling and swirling the pan a little longer until the syrup it is a light caramel brown. Remove the pan from the heat and continue to swirl as it darkens to a rich caramel color. Stir in the spices, vanilla, and salt.
   
   
3. While whisking, slowly pour in the heavy cream. The caramel will look curdled at first, but as you continue to stir in the cream the caramel will smooth out. The sauce will thicken as it cools. The caramel sauce can be made ahead and refrigerated for 2-3 weeks or frozen. 

Makes about 2 cups.
 
4 large eggs yolks, beaten.
1/3 cup sugar
Pinch of salt
2 cups of milk, or heavy cream, or 1 cup of each
1 tsp vanilla extract (my favorite is Everland vanilla extract found at HomeGoods and online)

1. In a saucepan heat the milk to a simmer. Remove from the heat and keep warm.
2. Place the egg yolks and the sugar into a mixing bowl. Whisk until the mixture is light and thick. 
3. Gradually whisk the scalded milk into the egg yolk mixture. Place the bowl over the top of a double boiler over barely simmering water. 
4. Cook, whisking constantly, until the mixture coats the back of a spoon and leaves an open trail when you run your finger through it. It should take about 8 minutes of cooking time or until the temperature of the sauce reaches 175 degrees when using an instant read thermometer. 
5. Remove the sauce from the heat and strain it though a fine strainer.  Stir in the vanilla and allow the sauce to cool.  
6. Serve cold or at room temperature. Refrigerate for up to 4 days.  

 
 
Ways to use crème anglaise:
Dessert sauce served with berries, cake, tarts, pies.
Custards and puddings
Ice cream base
Buttercream base
 
For variations and ways to use crème anglaise, go here: CREME ANGLAISE TAKES TO MANY VARIATIONS

Serve 2-4
6 cups chicken stock
Salt and freshly ground pepper to taste
4 large eggs
⅓ cup freshly grated Parmesan or Romano cheese
2 tablespoons parsley
2-4 cups baby spinach leaves
 

1. Place the stock in a large saucepan or soup pot and bring to a simmer. 
2. Combine the eggs, cheese, and parmesan in a bowl.
3. Drizzle in the egg mixture while slowly stirring the soup with a wooden spoon or spatula, paddling it back and forth until the little “rags” form. 
4. Add the spinach and cook for 2 minutes. 
5. Taste, adjust seasoning and serve at once.

Serves 6-8
 
1 medium butternut squash (about 2 ½ pounds)
2 tablespoons olive oil 
1 large, yellow, or sweet white onion, chopped
1 medium apple, any variety, diced
2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube ( I like to use Better Than Boullion paste), or chicken broth if you prefer
2 teaspoons curry powder or 2-3 tablespoons green curry paste for a spicy Thai flavor
2 teaspoons grated fresh or jarred ginger, or more, to taste
Pinch of ground nutmeg or allspice
1 14-ounce can coconut milk (Thai Kitchen is my favorite brand)
Salt and freshly ground pepper to taste
 
Garnish
¾ cup raw peanuts or pecans, roughly chopped
¾ cup unsweetened raw coconut flakes
2 tablespoons fish sauce
1 tablespoon neutral-tasting or melted coconut oil
1 teaspoon sugar
10 lime leaves, or mint leaves, thinly sliced (optional)
Handful of Thai or Italian basil leaves
2 tablespoons Spicy Chili Crisp
2 to 3 limes, quartered 
 

1. To bake the squash, preheat oven to 400 degrees. Cut squash in half and place halves, cut side down on a foil-lined baking pan. Bake for 45 minutes or until you can easily pierce the flesh with a knife. Using a paring knife, remove the skin and set the squash aside. 
2. Prepare the garnish: In a small bowl, toss together nuts, coconut flakes, fish sauce, oil, the sugar and the lime leaves, if using. If using mint leaves, do not add these until just before serving. Spread mixture onto a baking sheet in a single layer. 
3. Bake at 300 degrees for 15 to 20 minutes, stirring after the first 10 minutes. Remove from oven when coconut is deep golden brown and pour mixture immediately into a bowl to prevent overcooking. Add the Spicy Chili Crisp and the mint if using. Stir to combine and set aside.
4. While the garnish is cooking, place the oil and the onion in a large soup pot over medium low heat and sauté until the onion is soft, about 8 to 10 minutes. 
5. Add the apple, squash, broth, and spices. Bring to a simmer, then cover and cook gently until the apples are tender, about 10 minutes. 
6. Insert an immersion blender into the pot and process until pureed. Alternatively, process the solids in a blender and return them to the pot. 
7. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. 
8. To serve, ladle soup into each bowl. Serve with the pecan topping and lime wedges on the side.

6-8 Servings
 
4 tablespoons olive oil
8 Italian sweet sausages
2 medium carrots, diced into ¼-inch pieces
1 medium onion, diced
1 celery rib, sliced into ¼-inch pieces
2 cloves of garlic, chopped
2 bay leaves
1-cup dried green lentils
4 cups of chicken stock (I prefer Better than Bullion paste)
2 medium red bliss potatoes, cut into ½ -inch pieces
¼ cup chopped fresh parsley
Lemon zest, 2 teaspoons
1 tablespoon Dijon mustard
 
1.  Heat a Dutch oven, or heavy soup pot over medium-high heat. Pierce the sausages all over with a fork. When the pan is hot but not smoking, add 2 Tbs of olive oil and place the sausages in cook turning to brown on all sides. When browned, remove the sausage to a plate.
 
2.  Lower the heat to medium-low and add the remaining 2 tablespoons of olive oil, the diced carrots, onions, and celery. Cover and let the vegetables cook and soften for 5 minutes. Do not let them brown.
 
3.  To the vegetables, add the bay leaves, dried lentils, chicken stock, and diced potatoes. Cover and simmer for 10 minutes. Add the browned sausages to the pot. Cover and simmer for and additional 10 minutes or until the potatoes are fork.  At this time, you can add more stock if you prefer a stew with more liquid. 
 
4.  While the stew if cooking add the parsley, lemon zest, and Dijon mustard to a small bowl and stir to combine and make a paste.  Stir the herb paste into the stew just before serving. Season with salt and pepper to taste.

Serves 6
Stew:
6 boneless, skinless chicken thighs
Salt and ground black pepper
4 teaspoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
4 carrots, peeled and sliced 1/4 inch thick
2 celery ribs, sliced 1/4* inch thick
1 large onion, minced or ½ pound frozen pearl onions, thawed
6 tablespoons unbleached all-purpose flour
1/4 cup dry sherry
5 cups low-sodium chicken broth-more broth if you like your stew with more liquid.
3/4 cup whole milk
2 teaspoon minced fresh thyme leaves or 1 tsp dried
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh parsley leaves


Dumplings:
2 cups unbleached all-purpose flour
½ tsp baking soda
1 tsp sugar
1 teaspoon salt
1 tsp dried tarragon  
¾ cup butter milk(3/4 cup milk with 1 tsp white vinegar)
4 tablespoons unsalted butter, melted
1 large egg white

 FOR THE STEW:

1. Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add the chicken thighs and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate.  
2. Add the butter the carrots, celery, onion, and 1/4 teaspoon salt.  Cover and cook over medium heat until softened, about 7 minutes.
3. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. place the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 20 minutes.
4. Transfer the chicken to a cutting board. Discard the bay leaves.  When cool enough to handle, shred the chicken, then return it to the stew.
   
   

FOR THE DUMPLINGS:

1. Stir the flour, baking soda, sugar, salt, and tarragon together.
2. In a separate bowl, combine the buttermilk and melted butter.  Stir together and then whisk in the egg white. 
3. Add the buttermilk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
4. Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper to taste. Drop golf-ball-sized dumplings gently into the stew, keeping about 1/4-inch space between each. You should have about 18 dumplings. Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve hot.

Adapted from Lorna Sass-Pressure Perfect

​Makes 4 servings
1 ½ cups dried chickpeas, soaked overnight
3 cups vegetable broth
1 14-oz can unsweetened coconut milk
2 tbsp mild, Madras curry powder or to taste
2 packages (10 oz each) frozen chopped spinach
2 large (about 1 lb) onions, peeled and cut into eights
15-oz can diced tomatoes-including liquid
crushed red pepper flakes to taste
Kosher salt
pinch of cayenne
1/4 cup chopped fresh cilantro

1. In a 6-quart (6 L) or larger pressure cooker (stove top or electric pressure cooker), stir together broth, coconut milk and curry powder. Set over high heat. Add soaked chickpeas, spinach, and onions. Pour tomatoes on top; do not stir.
2. Lock the lid in place and set the valve to “sealing”. Cook at high pressure for 25 minutes. Allow the pressure to come down naturally for 10 minutes. A longer natural release will result in softer chickpeas. When pressure is released, remove the lid, tilting it away from you to allow any steam to escape.  
3. Stir well. Add a pinch of cayenne to taste, more curry powder if necessary, and salt to taste. The mixture will thicken as it stands, but if you wish to thicken it immediately, mash some of the chickpeas against the side of the cooker with a fork and stir them in. Stir in cilantro. Serve in large, shallow bowls or lipped plates.

​Serves 2
1-pound green beans, washed and trimmed 
3 tablespoon olive oil
2 portabella mushrooms, brushed clean
2 cloves of garlic, chopped
1 teaspoon fresh rosemary, chopped
1/2 teaspoon crushed red pepper flakes 
2 teaspoons dark sesame oil
1 tablespoon soy sauce

1. Fill a saucepan with 1/2-inch of water. Add 1 teaspoon of salt to the water. Bring to a boil and add the green beans. Cover and cook for 3 minutes. Transfer the cooked beans to a colander and run under cold water. Drain well.
2. Slice mushrooms into ¼-inch thick slices. Heat large sauté pan over high heat with 2 tablespoons of olive oil. When the oil is hot, put the mushrooms in the pan in a single layer. Cook for 2 minutes on each side. 
3. Add the chopped garlic and the rosemary. Cook an additional 2 minutes, gently stirring to make sure the garlic is cooked.
4. When the mushrooms are tender add the sesame oil, soy sauce, and the crushed red pepper.  
5. Add the cooked green beans, toss gently, and heat through, about 2-3 minutes. Serve hot.

Serves 2

2 (6-8 ounce) sirloin or rib-eye steaks-each about 1 1/2 inches thick
½ teaspoon coarse salt
½ teaspoon freshly ground black pepper
3 tablespoons minced shallot 
½ cup Tawny Port or other sweet wine
½ cup beef broth
2 teaspoons Dijon mustard 
2 teaspoons balsamic vinegar
3 teaspoons fresh thyme or 1 teaspoon dried 
2 tablespoons unsalted butter, cold

Steak

1. Take the filets from the refrigerator and let them sit at room temperature for 20 minutes. Pat the filets dry and season both sides with salt and pepper. Heat a large heavy skillet or cast-iron pan over medium high heat. When the pan is hot but not smoking lay the steaks in the pan and sear for 2 minutes. Turn the steaks and sear on the other side for 2 minutes. Repeat two more times for a total of 4 minutes on each side. If you prefer to check the temperature with and instant read thermometer, test in the middle of the steak. 
   Meat Cooking Temperatures: 
   Rare = 140  Medium Rare = 145    Medium = 160  Medium Well – Well  = 170 and above
    
2. Remove the steaks and place them onto a cutting board and cover with foil to rest.  

 
Sauce

1. Reduce the heat to medium. Add 1 tablespoon of olive oil to the pan along with the minced shallot and cook until the shallot is softened, stirring occasionally, about 2 minutes.
2. Add the port to the pan and raise the heat a bit to bring to a simmer. Simmer to reduce by half.  
3. Add the beef broth to the port reduction and gently simmer the mixture until it is reduced again by half.   
4. When reduced, whisk in the Dijon, balsamic vinegar, thyme, and any juices that have accumulated on the cutting board from the steaks.  
5. To finish the sauce, remove the pan from the heat and let sit for 1 minute. Whisk in the cold butter until the sauce is slightly thickened and shiny. Season with salt and pepper to taste.  
6. To serve, slice the steak into ¼ inch slices and serve with the sauce drizzled over top.

Serve with: Sweet Potato Stacks and Sesame Green Beans w/Portabella Mushrooms

Serves 4
 
8 ounces bittersweet chocolate (bar or chips)
½ cup heavy cream
1 cup whole milk
1 ½ teaspoons chopped rosemary
½ teaspoon vanilla extract
12 ounces frozen raspberries, thawed with juices
¼ cup granulated sugar
8 slices Pepperidge Farms white sandwich bread
8 ounces room temperature cream cheese
4 tablespoons honey or maple syrup
4 tablespoons melted unsalted butter

1. Combine heavy cream, milk, and rosemary in a saucepan and simmer over low heat for 5 minutes. While the cream mixture is simmering place the chocolate in a medium bowl and set a strainer over it. Pour the rosemary cream over the chocolate, pressing the rosemary to extract more flavor. Let sit without stirring for 5 minutes to melt the chocolate. Add the vanilla and stir until the chocolate is smooth. Keep warm.
   
   
2. Place thawed raspberries and sugar in a bowl and let sit until the sugar is dissolved. Stir to combine. Press the sweetened berries through a strainer over a small mixing bowl to remove the seeds. Set the sauce aside.
   
   
3. Combine cream cheese and honey in a bowl and blend until creamy. Spread the sweetened cream cheese onto four slices of bread and top with the remaining four slices. Brush both sides of the sandwiches with melted butter. Cook the sandwiches on a griddle until each side is golden brown. Remove and cut each sandwich diagonally into quarters and serve with small bowls of the warm chocolate soup and raspberry sauce for dipping. You can grill the sandwiches and refrigerate them whole for up to one day. Warm the sandwiches in a 300-degree oven, cut and serve with the warmed soup and sauce for dipping.

Chocolate ganache is the start of something special. You should always have ingredients on hand for this versatile confection. Truffles, chocolate glaze, whipped frosting, cookie filling, the possibilities are endless! Liz's truffles are a must.

Makes 2 cups of ganache
8 oz bittersweet chocolate bar or chips (60-70%)
1 cup of heavy cream or whipping cream
2 tablespoons unsalted butter
2 tsp vanilla

1. If using a bar chocolate, chop the chocolate using a serrated knife.
2. In a heavy bottomed saucepan heat the heavy cream over moderate heat until steaming.  Do not boil. If the cream is too hot when you add the chocolate it may seize (separate). Remove the pan from the heat.
3. Add the chopped chocolate and butter to the hot cream and stir until the chocolate is melted and the sauce is smooth. Stir in the vanilla.

 
 
Using your Ganache:
 
To frost as a glaze:
     Cool the ganache for 5 minutes (a few minutes longer if you want thicker glaze), then place your cake on a cooling rack over a cookie sheet. Slowly pour the ganache over the cake and spread with an off-set spatula to cover top. Let it drip down the sides. Cool in refrigerator for ½ hour and repeat with remaining ganache.
     If making cupcakes, cool the ganache for 5 minutes (a few minutes longer if you want t thicker glaze),dip the tops of the cupcakes into the ganache and refrigerate to allow ganache to set up. Repeat for thicker coating if desired.
 
Warm ganache is perfect for:
Glazes, filling tarts (then it cools for a thick, fudge-like filling), chocolate dip or fondue, topping for ice cream, cream puffs, and other desserts.
 
To make a spreadable or whipped frosting:
         Pour the ganache into a medium bowl, cover, and allow to cool to room temperature until set, about 1 hour. Gently whip until desired, spreadable consistency then spread with a knife or off-set spatula.
To whip your ganache into a piping frosting, use a handheld or standing mixer, whip room temperature ganache for 2-3 minutes until it is light and fluffy.
 
Perfect for fillings:
Layer cakes, tarts, profiteroles, macarons and sandwich cookies, truffles
  
Flavoring your ganache:
After the chocolate and cream is mixed but still warm, mix in your flavors. 
 
Extracts: 1/2 teaspoon of mint, 1 teaspoon orange, or 1 teaspoon of coconut. 
Liquors: 1 tablespoon of whiskey, brandy, Baileys, or Grand Marnier
You can also add a teaspoon of espresso powder, a pinch of salt.

Apples (from Liz): Choose a few types of apples, one that is sweet and one that is a bit tart, one soft, and one that holds its shape. Granny Smith or Honey Crisp are tart, crisp apples that combine well with Cortland. I throw in a Macintosh or two as well. Your local farm stand may have heritage apples you can choose from.

Makes one double crust apple pie using a 9 1/2 inch deep-dish pie pan
​1 recipe double crust pie dough-see recipe 
About 10 cups heritage apples (about 6 large apples)-(leave skin on) quartered and cored, sliced into 1/4-inch thick slices, or chunk them up into pieces you can comfortably eat. 
1/2 cup sugar or more to taste. 
1/2 tsp salt
1 tsp cinnamon
2 gratings of nutmeg
1/2 tsp allspice
1 tablespoon artisan apple cider vinegar or 1-2 tsp freshly squeezed lemon juice
1-2 tablespoons calvados or other apple liqueur (optional)
1/2 cup flour
1 recipe double-crust pie dough (ingredients above)
1 knob butter, the size of a small walnut, cut into small pieces for dotting the top of the filling
1-2 tsp sugar, for sprinkling on top of the pie

Egg Wash
​1 egg white plus 1 tablespoon water, fork beaten

1. Slice the apples in 1/2-inch-thick slices, or chunk them up into pieces you can comfortably get into your mouth. 
2. In a large mixing bowl put the apples, sugar, salt, cinnamon, nutmeg, all spice, vinegar, calvados, and flour, and mix lightly until most of the surfaces are covered with what looks like wet sand.
3. Pour into an unbaked pie crust, mounding high and dot with butter.
4. Roll out second crust and place on top; crimp edges with a fork.
5. Cut 5 vent holes.
6. Paint with egg white wash.
7. Sprinkle some extra sugar evenly on top.
8. Cover the pie and chill in the refrigerator while you preheat your oven to 425F.
   
9. Place the pie into your preheated oven and bake for 20 minutes.
10. Reduce heat to 375F and bake for 40 minutes longer. Check to see that the filling is bubbling beneath the vent holes. If you don't see the filling bubble, bake 5-10 minutes longer or until the filling bubbles.
11. Remove from the oven and cool for at least 1 hour.

"The Quintessential Apple Pie" from Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life by Kate McDermott, copyright © 2016. Reproduced with permission of The Countryman Press/W.W. Norton.

Notes:
Freeze your raw pie and cook another time. Wrap the raw pie in plastic wrap. Freeze. To bake, place the frozen pie on the counter while you preheat your oven. Place in the oven and cook as directed. Add 15-20 minutes to your baking time. Check to see if the filling is bubbling out of the vent wholes. If not, add 5-10 minutes and check again. If the filling is bubbling, remove the pie from the oven and cool as directed.

Liz's Pie Variations:
Pear Cranberry Pie-6 cups pears, 4 cups fresh cranberries (1 bag), 3/4 cup sugar, 1 teaspoon cinnamon, 1 teaspoon ground ginger. Follow the recipe as written.

Apple Blueberry-Substitute some apple for fresh or frozen blueberries. If using frozen, do not thaw before making your filling. ​

​Meat: The charcuterie part of the board. Estimate serving 4-6 slices of meat per person.

• Pate-Country (hard) or mousse (creamy)
• Cured salami
• Prosciutto
• Pre-sliced salami
• Always slice thinly

 
Spreadables:

• Herb cheese spreads
• Grainy mustards
• Spiced jams
• Pesto
• Vegetable spreads
• Hummus

 
Cheese: With a variety of flavors, textures, and colors. Plan to serve 1-2 ounces of cheese per person.

• Goat cheese
• Cheddar
• Smoked cheese
• Yellow or orange cheeses
• Wine-soaked cheese
• Herb flavored cheeses
• Cheese spreads

 
Produce: A mix of fruits and/or veggies. These can be fresh or dried.

• Raspberries, black berries, strawberries
• Dried apricots, pitted dates
• Sliced apples or pears dipped in lemon water
• Star fruit
• Slice cucumber, carrots, celery, fennel

 
Dippers: Variety of crackers, bread sticks, sliced baguette, or mini pita.
 
Savory: This can be nuts, olives, pickles, etc.
 
Garnish: Anything from fresh herbs, edible flowers, chunks of chocolate, colorful vegetable chips

This recipe is delicious and very easy to make. The larger loaf pan is great for serving a crowd on a charcuterie board or as a sliced appetizer plate with the garnishes listed below. I prefer to prepare the pate in smaller pans. When sliced, the smaller size is lovely on a charcuterie board. The cooked pate freezes well for later use. I have also prepared this without lining the pan with bacon slices and it has turned out beautifully.
 
Serves 10-12
Makes one 9x5x3-inch loaf pan Or three 3½X 6” loaf pan Or two 11.75” by 2.25” terrine pans
 
1 cup brandy, Madeira, or sherry
3 tablespoons unsalted butter
1 cup minced onion
2 1/2 pounds ground pork
12 ounces bacon (8 to 10 slices), finely chopped
14 bacon slices (for lining pan)
3 garlic cloves, pressed
2 1/2 teaspoons salt
2 1/2 teaspoons dried thyme
1/2 teaspoon allspice
1 tablespoon orange zest, chopped
1 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/3 cup whipping cream
1 6-ounce piece ham steak, cut crosswise into 1/4-inch-thick strips
Coarse sea salt
Garnishes for serving: Cornichons, grainy or Dijon mustard, pickled onion slices, sliced baguette
 

1. Preheat oven to 350°F.
   
2. In a small sauce pan, bring the brandy to a boil and cook until reduced to 1/2 cup, about 1 1/2 minutes. Cool the reduced brandy.
3. Melt the butter in a small sauté pan over low heat. Add onion and cook until soft and translucent, about 5 minutes.
4. In a large bowl combine the ground pork and chopped bacon. Mix until well combined.
5. Add the cooked and cooled onion, pressed garlic, salt, thyme, allspice, orange zest, and pepper to the pork mixture and mix gently to combine. Add the beaten eggs, cream, and reduced brandy. Stir until well blended.
6. Line 9x5x3-inch loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips in single layer. Top with remaining meat mixture.
7. Fold bacon slices over, covering pâté. Tap the mold on the counter to “settle “ the mixture. Cover pan tightly with foil. Place pan in 13x9x2-inch baking pan an pour boiling water into baking pan to come halfway up sides of loaf pan. Carefully place the pan in the oven. Cook the pâté until a thermometer inserted through foil into center registers 155 degrees, about 2 hours and 15 minutes.
8. Remove loaf pan from baking pan and transfer to rimmed baking sheet. Cool for 30 minutes at room temperature. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight. Can be made 4 days ahead.
9. To remove the pate from the pan, place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices and serve with garnishes.

Makes enough for a double crust pie 
​
2 1/2 cups (363g) all-purpose flour
1 cup (224 g) chilled fat of your choice, cut into tablespoon-size pieces (butter, lard, leaf lard)
1 tablespoon granulated sugar (optional)
1/2 teaspoon salt
1/2 cup (120ml) ice water plus 1-2 tablespoons (15-30 ml) more as needed.

1. Make sure all the ingredients are chilled.
2. Put all ingredients but the ice water in a large bowl.
3. With clean hands, quickly smoosh the mixture together, or use a single blade mezzaluna or pastry blender with an up and down motion, until the ingredients look like cracker crumbs with lumps the size of peas an almonds. These lumps will make your curst flaky. Don't coat all the flour with fat. You should still see some white floury places in the bowl when you are finished. Work quickly so that the dough still feels chilly when you are done. 
4. Sprinkle 5 to 6 tablespoons of the ice water over the mixture, fluffing and tossing lightly with a fork as you do.
5. Sprinkle over more water as needed, a tablespoon at a time, and fluff with a fork after each addition until it holds together. When the dough looks shaggy in the bowl, you are getting close. give some of your dough a firm handshake and see if it holds together. If it does, go on to step 6. If it doesn't, add a bit more water if needed for the dough to come together. the dough should feel moist without feeling tacky. 
6. Form and pat the dough into a big ball. If it feels a little dry on the outside, dip your fingers into some ice water and pat them on the outside of the dough in a few places. Don't get it so we that it is sticky. The dough should feel like cool clay and firm yet pliable as when patting a baby's bottom. 
7. Divide the dough in half and make two chubby disks about 5 inches across.
8. Wrap the  discs separately in plastic wrap and chill for a minimum of 20 minutes and up to three days.

 
“Master Recipe Roll-Out Dough" from Pie Camp: The Skills You Need to Make Any Pie You Want by Kate McDermott, copyright © 2020. Reproduced with permission of The Countryman Press/W.W. Norton.

Liz's notes:
You can freeze your dough for up to 6 months. Thaw in the refrigerator before using. I have thawed on the counter as well-just be sure the dough is well chilled before rolling out.

1. Bring out your refrigerated dough disks and let them sit until they feel slightly soft to touch.
2. Place a rolling mat or piece of parchment paper on your counter, or use a light dusting of flour on the area you will be rolling out your dough. Keep more flour handy for dusting while you roll out your dough.
3. Always roll the dough out from the center of the disk. Lift and turn your disc as you work and lightly flour if you need. Roll out your disk until the circle of dough is 2-inches larger than the diameter of the top of your pie pan. Turn your pan over onto the rolled out dough and measure to be certain.
4. To place the dough into your pie pan, drape the dough over your rolling pin and gently lift and place the pin at the half-way mark of the pie pan. Gently unroll and carefully settle the dough into the pan. Trim to leave 1-inch overhang of dough. Fill  and bake according to your recipe.

Liz's notes:
Save all of your dough scraps to make some sweet or savory dough treats. I freeze all my dough trimmings and bake these yummy treats for my family. Go here for some ideas: Food52

Makes 1 Bundt cake or two 8 1/2 -by-4 ½-inch loaf pans
 
2/3 cup warm water
2 packages (4 ½ teaspoons) active dry yeast
3 2/3 cups plus 1 tablespoon all-purpose flour
1 cup (2 sticks) unsalted butter, softened, plus more for greasing pan
2 large eggs, beaten
2 cups brown sugar (light or dark), firmly packed
1 cup buttermilk or 1 cup whole milk w/1 tablespoon vinegar or lemon juice
1 tablespoon vanilla extract (I like Everland vanilla and buy it at HomeGoods. You can also purchase online)
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 teaspoon salt
1 1/3 cups raisins or chopped dried dates (dried cranberries, cherries, apricot, or figs, or combination)
1 cup pecans, chopped or walnuts or almonds

1. Pour the warm water into a large bowl and sprinkle the yeast on top. Stir, then let stand for 5 minutes to dissolve. You should see some bubbles on top.
2. Add 1 cup of the flour to the yeast and mix until blended. You can use a mixer if you like. If so, use the paddle attachment.
3. Add the butter and mix until smooth. Add the remaining flour (except 1 tablespoon), eggs, brown sugar, butter milk, vanilla extract, baking soda, spices, and salt. Beat for 3 minutes.
4. In a small bowl, toss the raisins and pecans with the remaining 1 tablespoon flour until coated, then stir them into the batter until evenly distributed.
5. Using pastry brush, evenly coat the Bundt pan with 2 tablespoons melted butter. Pour the batter into the pan. Cover with a towel and let rest for 1 ½ hours. The batter will rise slightly
6. Heat the oven to 350 degrees. Place the pan in the middle of the oven and bake the until a toothpick inserted into the cake comes out clean, about 1 hour and up to 1 hour 15 minutes.
7. Remove the cake from the oven and let cool in the pan for 5 minutes. Turn the cake out onto a wire rack and let cool completely before serving.

Optional Glaze: 
1 1/2 cups confectioner's sugar
3 tablespoons lemon juice (or bourbon if you like that!)
Lemon zest
Chopped nuts

1. Whisk together the confectioner's sugar and lemon juice in a bowl until smooth.
2. Let your cake cool completely then drizzle on your glaze. Let sit for 5 minutes then top with zest and chopped nuts. ​

Optional Sweetened Sour Cream Topping
16 oz Sour Cream (full fat)
2-3 tablespoons sugar
1 teaspoon vanilla extract (I like Everland vanilla and buy it at HomeGoods. You can also purchase online)

1. Combine the sour cream, sugar to taste, and vanilla in a bowl and stir to blend. Keep refrigerated until ready to serve.

Notes:
Dried fruit: use any dried fruit you like. Dried cranberries, blueberries, cherries, dates, figs, apricot. If using dried cherries, dates, figs, or apricots, chop to the size of raisins. 
Nuts: use pecans, walnuts, almonds, or pistachios. Chop before adding.
Zest: add 1-2 teaspoons lemon or orange zest to the batter.

Makes one 9X13  or 9X9 pan to serve 8

*8 large assorted apples (see apple note below) cored and cut into slices-yes, leave the peels on!1 large, sweet potato, peeled and cut into 1-inch cubes1/3 cup sugar2 tablespoons all-purpose flour2 tablespoons apple cider vinegar or lemon juice

Crisp Topping1 ½ cups oats (old fashioned)
1/3 cup all-purpose flour or ground flaxseed
1 teaspoon cinnamon
3/4 cup brown sugar-light or dark
¼ cup sugar
½ cup (1 stick) unsalted butter, cut into small cubes
 
Sweetened Sour Cream Topping
16 oz Sour Cream (full fat)
2-3 tablespoons sugar
1 teaspoon vanilla extract (I like Everland vanilla and buy it at HomeGoods. You can also purchase online)
 

1. Preheat the oven to 375˚.
2. Place the cubed sweet potato into a saucepan of water. Bring to a simmer and cook potatoes until just tender, about 5-8 minutes. Drain the sweet potatoes.
3. Toss the sliced apples with the sugar, flour, and apple cider vinegar or lemon juice. Place half of the sliced apples into your pan then place the cooked sweet potatoes to cover evenly. Place the remaining apples over the sweet potatoes.
4. In a bowl, combine the oats, flour or flaxseed, cinnamon, and sugars and toss until combined. Using your hands, work in the butter until the mixture comes together in moist crumbs. Spread oat topping evenly over the apples and sweet potatoes. 
5. Bake in the oven for 45 minutes or until the crumb mixture is golden brown and the filling is bubbling. Let cool for 15 minutes before serving.
6. To make the sour cream topping, combine the sour cream, sugar to taste, and vanilla in a bowl and stir to blend. Keep refrigerated until ready to serve.

* Apple combinations:  Texture is an important part of a tasty apple crisp experience.  Combine apples that are both crisp and soft when cooked.  Honey Crisp/Cortland, Granny Smith/Macintosh, Spartan/Cortland. You can add or substitute other like fresh or frozen blueberries, cranberries, and rhubarb.

Here is my version of apple crisp. I hope you love it!
A few notes about my recipe:

• I do not peel my apples. I know this sounds crazy, but it saves lots of time and effort and the skins soften during the baking. Give it a try and see what you think. 
• Spreading your apples over a larger surface creates a greater topping-to-apple ratio. I use a 9x13-inch baking pan. If you prefer a more apples-to-topping apple crisp, bake your crisp in a 9x9-inch pan.
• When its apple baking time, I choose a variety of different apples to combine in my recipes. I combine varieties that are firm, soft, tart, and sweet all baked together under a pie crust or crisp topping. 
• Did you know that apple crisp can be baked and then frozen? You can also prepare several batches of the topping and freeze them to use any time you feel like making an apple crisp or other fruit crisp. 
• Change up your crisp! Take out 2 apples and replace with cubed and steamed sweet potato. Or, replace 2 apples with 2 cup frozen or fresh blueberries.
  
• One last tip, traditionally apple crisp is served plain but I love to serve it with a dollop of sweetened sour cream. However you prepare or serve your apple crisp remember to visit Hollis’ farmstands for the best apples in New Hampshire!  

Makes one 9x9-inch or one 9x13-inch crisp
½ cup dark brown sugar
1 ½ cups quick oats
1/3 cup flour
1 teaspoon cinnamon
1 teaspoon salt
4 ounces (1 stick) unsalted butter, cold
8 large apples-assorted types of apples. Combine varieties that are firm, soft, tart, and sweet.
1/3 cup sugar
1 tablespoon apple cider vinegar or lemon juice

Sour cream topping:
16 oz sour cream (whole fat-no skimping here!)
2-3 tablespoons sugar-more if you like
1 1/2  teaspoons vanilla extract (I love Everland vanilla-I buy it at HomeGoods but you can also buy online)

1. Preheat the oven to 375 degrees. 
2. In a large bowl, combine the brown sugar, oats, flour, cinnamon, and salt. Stir to combine. Cut the butter into 8 pieces. Using your fingertips rub the butter and the dry ingredients together until all the ingredients are no longer dry.
3. To prepare the apples, quarter, core, and slice the apples into 1-inch-thick slices. I like to use a 12-blade apple slicer to do all the work. I do not peel the apples. Leaving the peels on saves      time and the skin of the apples will soften when cooked. You can peel your apples if you prefer.
4. Combine the apples, sugar, and apple cider vinegar in a large bowl and toss. Place the apples into a 9 X 13-pan or 9 x 9-inch pan. I prefer to use an au gratin or rectangular dish that provides more surface area. This gives more topping-to-fruit ratio. 
5. Cover the apples with the crisp topping.
6. Bake for 40-50 minutes or until the apples are cooked and soft and bubbling. Let cool for 10 minutes before serving.
7. Combine the sour cream topping ingredients in a bowl. Taste for sweetness as you like. 

Adapted from www.twosleevers.com
I highly recommend that you check out Urvashi Pitre's website and cookbooks. She taught me how to use an Instant Pot.

Makes one 6-inch frittata
​
1 cup roasted peppers or sweet red peppers sliced thinly
2 cups frozen broccoli, thawed and roughly chopped
4 large eggs
1 cup half and half or heavy cream
1 cup shredded cheddar cheese (or Swiss, mozzarella or other)
1 tsp Kosher salt
1 tsp ground pepper

1. Grease a 6 x 3 pan extremely well with butter or olive oil.
2. Arrange the roasted peppers in the bottom of the pan and cover with the thawed and chopped broccoli.
3. In a large bowl whisk together the eggs, half and half, salt, and pepper. Stir In the shredded cheese.
4. Pour the egg mixture on top of your vegetables and cover with foil.
5. In the inner liner of your instant pot, place 2 cups of water. Place a steamer rack on top of this. Place the covered pan on the steamer rack. Cook on high pressure for 20 minutes. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
6. Let it sit for 5-10 minutes. Using a knife, gently loosen the sides of the frittata. Place a plate on top of the pan, and turn out the frittata onto the plate. If you want the pepper side up, you’re done. If you want the cheese side up, flip it on a plate once more. You can broil for 3-4 minutes to get the cheese to melt or serve as is.

Notes:

• You can use any color sweet peppers. Slice thinly to help them cook softer.
• Any type of cheese that will melt can be used. You can also combine cheeses.
• Add ½ cup diced ham or seafood if you like.
• Serve with a salad and a glass of white wine….

This recipe is from one of my favorite recipe authors Deb Perelman. Smitten Kitchen is her website and Instagram page. I suggest you follow both and buy every one of her cookbooks. This recipe popped up in my Instagram feed and because I had all of the ingredients on hand, I went right into the kitchen and got busy. I hope you enjoy! Here is the link to her recipe page.
I taught this recipe in a recent class and used only 4 oz of Rotini and 1 1/4 cups water. I really liked it. I think the pasta and the squash were softer and creamier. 

This is Deb's recipe with her notes. I did make one change and noted it below.

​Serves 8

​1 large egg
1 cup (250 grams) ricotta
1 cup (100 grams) finely grated parmesan, divided
1 cup (85 grams) coarsely grated fontina cheese
1 1/4 cups (300 grams) water
3 tablespoons (45 ml) olive oil, divided
1 tablespoon (8.4 grams) kosher salt (I use Diamond; use less of other brands)
Freshly grated nutmeg (optional)
Freshly ground black pepper
1/4 to 1/2 teaspoon red pepper flakes, to taste
3 garlic cloves, thinly sliced
5 ounces (140 grams) baby spinach, roughly chopped
2 tablespoons thinly-sliced sage leaves or 1 teaspoons chopped thyme leaves (optional)
1 1/4-pound (560-grams) butternut or another sturdy winter squash, peeled, seeded, sliced thin or 1 pound (455 grams) in prepared chunks, sliced thin
**8 ounces (225 grams) dried pasta (see Note), broken into pieces if large/long
​

1. Heat oven to 350°F (176°C). Line a 9-inch springform with 3-inch sides (see Note) with a sling of parchment paper, pressing it across the bottom and creasing the sides to get it to fit as best as possible. If the sides aren’t well covered, repeat with a second piece of parchment in the other direction.
2. Whisk egg and ricotta in a large bowl. Stir in half of the parmesan, fontina, water, 2 tablespoons of olive oil, salt, a few gratings of fresh nutmeg, lots of freshly ground black pepper, red pepper flakes, and garlic. Stir in squash, spinach, and sage or thyme, if using. Add dried noodles and stir until everything is coated.
3. Pour into prepared pan and press gently so everything is in as even of a layer as possible. Sprinkle with second half of parmesan. Gently fold any parchment that extends over the rim of the pan into the center and cover the pan tightly with foil. Bake on a sheet (for extra security against drips) for 1 hour, then remove foil, reopen the parchment folded over the top, and drizzle the dish with remaining 1 tablespoon olive oil. Return to the oven uncovered for 30 minutes. Pasta will be baked through and the top will be crisp. If it doesn’t have as much color as you’d like on top, you can finish it under the broiler for a minute or two.
4. Cool in pan on a rack for 30 minutes before removing the springform ring, sliding the pasta bake by its parchment onto a serving plate, and cut it into wedges.

Do ahead: This keeps in the fridge for up to 1 week. Rewarm uncovered in a 350-degree oven. I haven’t frozen it, but would expect it to freeze well, tightly wrapped.


Notes:
***Liz's Note: I used 4 ounces of pasta (Rotini) and 1 1/4 cups water. I thought the pasta and the squash cooked up a little creamier than with 8 oz of pasta. I liked the texture better with less pasta.
* Structural note: Like a lasagna, this is more wet and messy when it first comes out of the oven. I recommend a 30-minute rest at minimum (what you see here in the loose slices) but it will be cleaner to cut and more set the longer it hangs out. It reheats fantastically and keeps up to a week in the fridge. Last night, we reheated wedges from 6 days ago and they were (still) perfection.
* Pan size: I only tested this in a 9-inch springform but would expect it to also fit in a 11 to 12-inch ovenproof skillet and also, less glamorously, a 9×13-inch baking dish. No need to line with parchment if you’re serving it from the pan or not worried about leakage.
* Pasta shape: I am using a ribbon-shaped pasta called mafaldine or reginette. You can find it from many brands with slight variations such as: Anna (what I used), Sfoglini, Garofalo, Eataly. Classic ruffle-edged lasagna noodles broken into pieces will work too.
* Adaptation notes: I used Ottolenghi’s recipe as general inspiration, but not a literal guide. I skipped the tomatoes, pine nuts, feta, basil, parsley, and even the fresh noodles, instead using dried ones and adding more liquid so they could fully cook. I add some fontina for richness, a bit more parmesan, more salt, and sage.
* Salt [an update]: There have been so many comments about the salt level, I’m adding the weight of the salt and more guidance. As originally noted, Diamond brand kosher salt is much lighter than other brands of kosher salt so if you’re not using it, it’s a good practice to use half of any other brand when reading a recipe. More about salts here.

1 lb Brussels sprouts, shaved thinly
3 tablespoons butter
1 cup heavy cream
salt and pepper to taste
zest of 1/2 lemon
½ cup parsley, chopped
 
Serves 2-4

1. Heat a large sauté pan over medium heat with the butter. When butter has melted add the shaved Brussels sprouts. Stir occasionally for a few minutes, until the brussels sprouts are wilted but still bright green, about 3 minutes. 
2. Add the heavy whipping cream, increase the heat, and bring to a simmer. Reduce heat back to medium, and let simmer for 4 minutes.
3. Season with salt and pepper to taste. Add lemon zest and chopped parsley. Serve immediately.

Additions:

• Shaved cabbage can be used as an alternative to the Brussels sprouts.
• Chopped fresh arugula or spinach can be added.
• 1/4 cup grated parmesan can be folded in before serving.

Recipe by: Sally Fallon   Her Book: Nourishing Traditions 

​1 medium cabbage, cored and shredded
1 tablespoon carraway seeds-this can be omitted if you prefer
1 tablespoon sea salt
4 tablespoon whey (if not available, use an additional 1 tablespoon salt)
 
Makes 1 quart

1. In a bowl, mix cabbage with caraway seeds, sea salt and whey. 
2. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. 
3. Place in a quart-sized wide-mouth mason jar and press down firmly with a pounder until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. 
4. Cover tightly and keep at room temperature for about 3 days before transferring into cold storage. The sauerkraut may be eaten immediately, but it improves with age. 

By Joshua McFadden “Six Seasons”
 
Serves 4
½ cup raisins
Red wine vinegar
Kosher salt and freshly ground black pepper
8 ounces spaghetti
Extra-virgin olive oil
2 garlic cloves, thinly sliced
½ cup pine nuts           
½ teaspoon dried chile flakes
1 bunch Swiss chard, dried ends trimmed, stems thinly sliced, leaves torn into strips
3 tablespoons unsalted butter
Parmigiano-Reggiano cheese, for grating
 

1. Combine the raisins, a splash of vinegar, and warm water just to cover in a bole and plump for 20 minutes. Drain.
2. Bring a large pot of water to a boil and add salt until it tastes like the sea. Add the spaghetti and cook according to the package directions. Start tasting a minute or so ahead of time so you don’t overcook it. With a ladle or a measuring cup, scoop out about ½ cup of the cooking water, and drain the pasta well.
3. Meanwhile, pour a healthy glug of olive oil into a large skillet over medium-low heat. Add the garlic and pine nuts and let them toast very slowly until lightly browned, about 5 minutes. Add the chili flakes and cook for another 10 seconds so they can bloom, then add the drained raisins. 
4. Increase the heat to medium, add the chard stems, season with a bit of salt and black pepper, and cook slowly until the stems are slightly tender, 3-4 minutes. Add the torn chard leaves and splash of water (use the pasta water, needed), cover the pan, and cook until the leaves are wilted, 2-3 minutes. 
5. Add the drained pasta the butter to the chard and toss well. Taste and adjust the seasoning with more salt, black pepper, or chile flakes. Grate a bit of Parmigiano over everything, drizzle with more olive oil and pile into bowls. Serve with more cheese.