Wednesday, February 17, 2021
Saturday, February 13, 2021
In a house, in a square, in a quadrant, In a street, in a lane, in a road, Turn to the left on the right hand, You see there my true love’s abode. I go there a courting and cooing, To my love like a dove, And swearing on my bended knee, If ever I cease to love. May sheeps heads grow on apple trees, If ever I cease to love. If ever I cease to love, If ever I cease to love, May the moon be turned into green cheese, If ever I cease to love. She can sing, she can play the Piano, She can jump, she can dance, she can run, In fact she’s as sweet as a rosebud, And lily flow’r chang’d into one. And who would not love such a beauty Like an Angel dropp’d from above. May I be stung to death with flies, If ever I cease to love. May I be stung to death with flies, If ever I cease to love. If ever I cease to love, If ever I cease to love, May little dogs wag their tails in front, If ever I cease to love. For all the money that’s in Wall street, All the stocks of a railroad line, I wouldn’t exchange the girl I love, She’s good as a silver mine; To see her dance so graceful, I could faint with radiant love, If ever the Custum house a hornpipe dance If ever I cease to love. May we never have to pat the Income Tax, If ever I cease to love. If ever I cease to love, If ever I cease to love, May we all turn into cats and dogs, If ever I cease to love. May all the seas turn into ink, May black be turned to white May the pumpkins grow on apple trees, May cow lay eggs, may fowls yield milk. May the hawk become a dove, May beggars refuse to eat cold meat, If ever I cease to love, May I be frozen to death with heat, If ever I cease to love. If ever I cease to love, If ever I cease to love, May all the rivers run up hill, If ever I cease to love.
Sunday, January 3, 2021
Galette des Rois
FOR THE FILLING:
- 6 tablespoons (85 grams) unsalted butter, at room temperature
- ¾ cup (85 grams) confectioners’ sugar
- ¾ cup (85 grams) almond flour
- ¼ teaspoon salt
- 2 large eggs, at room temperature
- 1 tablespoon rum (optional)
- 1 teaspoon pure vanilla extract
- 2 9 1/2-inch-diameter circles puff-pastry dough (from a 14- to 17-ounce package; 396-482 grams), cold
- 1 whole almond or dried bean, for the charm
TO MAKE THE FILLING:
Working with a mixer or by hand, beat the butter and sugar together until creamy and light. Beat in the almond flour and the salt. Mix in 1 whole egg, then the white from the second egg (reserve the yolk). Mix in the rum, if using, and the extract. Cover, and refrigerate for at least 1 hour.
Mix the yolk with 1 teaspoon cold water; cover, and refrigerate until needed.
Place one circle of dough on a baking sheet lined with parchment paper. Spread the filling evenly over the dough, leaving a 1-inch border bare. Press the charm into the filling. Moisten the border with cold water, position the second circle of dough over the filling and press around the border with your fingertips to seal well. Using the back of a table knife, scallop the edges by pushing into the dough (about 1/4- to 1/2-inch deep) every 1/2 inch or so. Refrigerate for at least 30 minutes.
Heat the oven to 425. Brush a thin layer of the reserved yolk glaze over the top of the galette, avoiding the border (if glaze drips down the rim, the galette won’t rise). With the point of a paring knife, etch a design into the top of the galette, taking care not to pierce the dough. Cut 6 small slits in the top as steam vents.
Turn the heat down to 400, and bake for 30 to 40 minutes, until the galette is puffed and deeply golden. Check after 20 minutes, and tent loosely with foil if it’s browning too much or too fast. Transfer to a rack, and cool for at least 15 minutes (the galette may deflate — that’s puff pastry for you). Serve warm or at room temperature.
Wednesday, December 23, 2020
Spinach and Sweet Potato Soup
PREP TIME: 1 Hour
- 4 cups spinach leaves
- 2 cups sweet potatoes, diced ¼-inch
- 1 cup julienned smoked sausage
- ½ cup margarine
- 1 cup chopped onions
- ½ cup chopped celery
- ¼ cup chopped red bell pepper
- ¼ cup diced garlic
- 1 cup flour
- 3 quarts defatted chicken stock
- 1 quart heavy whipping cream
- ½ cup sliced chives
- ½ cup chopped parsley
- salt and cracked black pepper to taste
- dash of hot sauce
Wash spinach leaves to remove any sand or grit and finely chop into ¼-inch squares. In a heavy-bottomed Dutch oven, melt margarine over medium-high heat. Add smoked sausage, onions, celery, bell peppers and garlic. Sauté 3 to 5 minutes, stirring constantly. Sprinkle in flour and, using a wire whisk, stir vegetable mixture to form a blonde roux. Add chicken stock, one ladle at a time, whisking constantly until soup consistency is achieved. Add sweet potatoes. Bring to a rolling boil, reduce to simmer and cook approximately 20 minutes. Add spinach and cook approximately 10 additional minutes. Additional stock may be added to retain proper consistency. Add heavy whipping cream, chives and parsley. Season to taste using salt, pepper and hot sauce. Once potatoes are tender, serve in individual soup bowls and garnish with finely chopped spinach.
Use vegetable stock instead of chicken stock. Vegan "heavy cream" is available in stores. You can use a vegan sausage or add a little liquid smoke.
Sunday, December 6, 2020
The single target rotation for a Beast Mastery Hunter is based on the following priority system.
- Activate Aspect of the Wild on cooldown.
- Use Barbed Shot to maintain Frenzy Icon Frenzy on your pet, refreshing it as late as possible.
- (Soulforge Embers) Use Tar Trap on your target's feet if Flare is off cooldown.
- (Soulforge Embers) Use Flare right on top of your Tar Trap to explode it for damage.
- Use Bloodshed on cooldown.
- Activate your Wild Spirits Covenant Ability on cooldown, placing it on your main target, or as many targets as possible.
- Use Kill Shot when the target is below 20% health.
- Activate Bestial Wrath on cooldown. Dump all of your Barbed Shot charges right before using it.
- Use Barbed Shot to keep it from hitting two charges.
- Use Kill Command on cooldown.
- Use Cobra Shot to manage your Focus, using it when you have too much of it and to reduce the cooldown of Kill Command. Try not to use it when Kill Command's cooldown is less than 2.5 seconds, unless you would Focus cap from doing so.
- If you have downtime in your rotation during Wild Spirits, just use Barbed Shot or Tar Trap (with Soulforge Embers) regardless of anything. This is because Wild Spirits only ticks when you are firing off damaging abilities, so you pretty much always want to be pressing buttons during it.
Friday, December 4, 2020
Thursday, November 26, 2020
- 2 tbsp. olive oil
- 1 small white onion, diced
- 3-4 cloves garlic, minced
- 1 large carrot, peeled and diced
- 2 stalks of celery, diced
- 2 cups cremini mushrooms, diced
- 1 cup dry brown lentils, (about 2 1/2 cups cooked)
- 2 1/2 cups Panko bread crumbs
- 1/2 cup vegetable broth
- 3 tbsp vegan Worcestershire sauce
- 2 tbsp soy sauce
- 2 tbsp tomato paste
- 1 1/2 tsp. liquid smoke
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- salt and pepper, to taste
Maple Tomato Glaze
- 1/4 cup tomato paste
- 2 tbsp. maple syrup
- 2 tsp. apple cider vinegar
- 1 tbsp. soy sauce
- 1 tbsp vegan Worcestershire sauce
- Preheat the oven to 375F. Spray a 9x5 loaf pan. Line the bottom with parchment paper, allowing extra to hang over each side.
- Fill a large soup pot with water and add the lentils. Place over medium heat and cover. Bring to a boil. Reduce the heat to a simmer and cook for about 30 minutes. Strain through a colander when lentils are cooked all the way through.
- Meanwhile, heat olive oil over medium heat in a large skillet. Add onions and sauté, stirring frequently, for 5 minutes until onions are translucent and fragrant. Add garlic, carrots, celery, and mushrooms and sauté for another 5 minutes until vegetables are tender and lightly browned. Remove from heat.
- In a food processor combine sautéed vegetables, lentils, and the remaining ingredients for the vegan meatloaf. Pulse until well combined. Some texture should remain. Once about half your ingredients are well blended, transfer them to a bowl and mash the rest together with a potato masher or your hands.
- Transfer the meatloaf to the prepared loaf pan, cover in tin foil, and bake for 30 minutes.
- Meanwhile, mix together the ingredients for the tomato maple glaze in a small bowl. When the loaf is ready, pull it out, remove tin foil, and evenly cover the top with the glaze. Return to oven, uncovered, and bake an additional 10-15 minutes.
- When the tomato glaze starts to brown at the edges and the lentil loaf is firm, remove from oven and let cool 15 minutes before slicing. This allows the meatloaf to firm up as it cools.
Serving and Storing–Let the loaf cool for at least 15 minutes before slicing up and serving with your favorite sides. Tightly wrap leftover meatloaf and store it in the refrigerator for up to 3 days. Freeze the meatloaf for up to 3 months. To reheat, gently rewarm up the meatloaf in the oven or microwave.
Recipe Tips–Be careful not to over-mix the ingredients in the food processor. Process until about half your mixture is well blended before transferring meatloaf to a bowl to continue mixing by hand. If you over-mix, the meatloaf will become gummy and mushy.
Sunday, November 22, 2020
Vegan Spinach Artichoke Dip
- 1 (10 ounce) package of frozen spinach, thawed and drained
- 1 (14 ounce) can of artichoke hearts, drained and chopped
- 1/2 cup vegan sour cream
- 4 cloves garlic, minced
- 8 ounces vegan cream cheese
- 3/4 cup vegan parmesan + more to sprinkle on top
- 1/4 tsp pepper
- Preheat the oven to 375.
- Drain all the excess water out of the thawed spinach and place in a large bowl with the vegan sour cream, artichoke hearts, and garlic. Stir to combine.
- Add vegan cream cheese, 3/4 cup vegan parmesan, and pepper. Stir again until all the ingredients are evenly distributed.
- Transfer the dip into an 8" cast iron skillet or similar sized baking dish. Bake for 25 minutes until light brown and bubbling slightly underneath.
- Turn oven to broil and broil for 2-3 minutes to get the top a slightly darker brown. Remove from oven and serve immediately with a toasted baguette or crackers.
Serving and Storing: Serve it warm with fresh baguette, crackers, or vegetables. Store leftover spinach dip in the refrigerator for up to 5 days. It can be eaten cold or gently warmed up in the oven or microwave.
Make in Advance: You can prepare the dip the night before. Before baking it, cover it and place it in the refrigerator. Pull it out to bake the next day.
Orange Amaretto Cranberry Sauce
- 1 1/2 pounds fresh cranberries
- 1 1/2 cups sugar
- 2/3 cup fresh orange juice
- 3 tablespoons Amaretto liqueur
- 2 tablespoons grated orange rind
- 1/4 cup water
- Rinse cranberries and add to a large saucepan.
- Add sugar, orange juice, orange rind and water.
- Bring to low boil for 3-4 minutes. Lower heat to a simmer. The key here is to cook down the cranberries.
- Add amaretto and continue to simmer for 20 minutes or until thickened.
Cranberry sauce will continue to thicken as it cools.
Vegan Sweet Potato Casserole
- 6 cups cubed sweet potatoes, about 3 large potatoes
- 1/2 cup non-dairy milk, I used soy
- 1/4 cup brown sugar
- 2 tbsp vegan butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 3/4 cup pecans
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp vegan butter, melted
- Preheat the oven to 350 degrees F.
- In a large saucepan, bring 8 cups of water to a boil. While water is heating up, peel and chop the sweet potatoes into 1/2" inch cubes. Place in boiling water and boil for about 10 minutes until potatoes can be easily pierced with a fork.
- Drain the water from the cooked sweet potatoes and let cool 10 minutes. Mash potatoes with a masher or large fork. Add the remaining sweet potato ingredients and blend together with an immersion blender or a wooden spoon. Transfer to a 2-quart casserole dish and spread evenly.
- To make the pecan topping, place pecans, flour, sugar, cinnamon, and salt in a food processor and pulse a few times to combine. Once pecans have broken into uniform pieces, add the melted butter while the motor still running. Pulse a few more times until the crust is fully hydrated. The pecan topping should stick together when pressed between your fingers. If it is too dry, add one additional tablespoon of melted butter.
- Spread the pecan topping evenly over the sweet potato puree and bake for 20-30 minutes until topping is golden brown. Remove from heat and let cool 10 minutes before serving.
Wednesday, November 18, 2020
Makes 1 9-inch pie
- 1 cup sugar
- 3 eggs
- 1/4 teaspoon vanilla
- 1/4 cup butter, melted, cooled to room temperature
- 3/4 cup white corn syrup
- 3 tablespoons bourbon
- 1/2 cup chocolate chips
- 1/2 cup chopped pecans
- 1 deep-dish 9-inch pie shell
Preheat oven to 350 degrees.
Place sugar and eggs in mixing bowl and beat until fluffy. Add vanilla. Reduce mixer speed to slow and gradually add butter and corn syrup, scraping down bowl as needed. Remove bowl from mixer, stir in bourbon, chocolate and pecans.
Pour mixture into unbaked pie shell. Bake for 40 to 50 minutes until pie is set, but not firm. It should be brown with a slight jiggle when removed from oven.
Allow to cool completely on wire rack before cutting.
Serve as is or with a dollop of vanilla ice cream.
Makes about 8 servings
- 2 packages frozen chopped spinach
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped onions
- 1/2 cup evaporated milk
- 1/2 cup vegetable liquid
- 1/2 teaspoon black pepper
- 3/4 teaspoon celery salt
- 3/4 teaspoon garlic salt
- Salt to taste
- 1 6-ounce roll of jalapeno cheese, cut into small pieces
- 1 teaspoon Worcestershire sauce
- Cayenne to taste
- Buttered bread crumbs (optional)
Cook the spinach according to package directions. Drain and reserve the liquid from the pot. Melt the butter in a saucepan over low heat. Add the flour, stirring until blended and smooth, but not brown. Add the onions and cook until soft but not brown. Add the milk and one-half cup of the reserved liquid from the spinach pot. Stir constantly to avoid any lumps. Cook, stirring, until smooth and thick. Add the seasonings and cheese and stir until the cheese is completely melted.
Pour into a casserole and top with buttered bread crumbs. Bake in a preheated 350-degree oven until bubbly, about 30 minutes. Serve warm.
Serve 4 to 6
- 3 pounds collards, rinsed, stemmed, chiffonade (sliced into long, thin strips)
- 2 tablespoons oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 tablespoon salt, plus 1/2 teaspoon
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1 teaspoon white vinegar
In large pot bring water and 1 tablespoon of salt to boil, blanch collards for 5 minutes, drain and press out water, let drain in a colander.
In large skillet over medium heat, heat oil and butter, stir in onions and cook for 3 minutes. Add garlic, stir until fragrant. Add collards, salt, pepper, cayenne, garlic powder and vinegar.
Cook for 3-5 minutes, adjust seasoning. Transfer to platter and serve.
Loaded Butternut Squash Cordon Bleu
- 1 (3 pound) butternut squash
- salt and freshly ground black pepper to taste
- 1 tablespoon Dijon mustard
- 1 large egg, beaten
- 1/4 cup thinly sliced green onions, plus more for garnish
- 10 ounces diced smoked ham
- 6 ounces Gruyere cheese, diced
- 2 ounces Gruyere cheese, grated
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Slowly and carefully cut butternut squash in half lengthwise, starting at the stem end. Scoop out the seeds with a spoon. Slice off about 1/8 inch from the bottom of each half to ensure they lay flat while baking. Transfer onto the prepared baking sheet.
- Place in the center of the preheated oven and roast until tender but not falling apart, 60 to 90 minutes. Remove from the oven and let sit until cool enough to handle. Increase oven temperature to 475 degrees F (245 degrees C).
- Use a spoon to scoop squash into a bowl, leaving about 1/2 inch attached to the skin so it won't collapse and fall apart later.
- Add salt, pepper, Dijon mustard, and egg to squash. Mix and mash with a spoon until smooth, or leave it a bit chunky, if desired. Stir in 1/4 cup green onions, ham, and diced Gruyere cheese; mix until combined.
- Scoop mixture back into the squash shells, distributing as evenly as possible and top with grated Gruyere.
- Bake in the center of the preheated oven until cheese is browned, about 15 minutes. Transfer to a cutting board and top with green onions. Slice and serve.
Choose a butternut squash with a bottom and top that are about the same size. This will give you more squash and fewer seeds.
Although Gruyere is the classic cheese used in Cordon Bleu, a nice sharp white Cheddar would work out beautifully.
This could also work very nicely as a holiday side dish -- just switch out the ham for some caramelized mushrooms.
Skordalia (Greek Garlic Potato Dip)
- 1.25 pounds russet potatoes
- 6 cloves garlic, sliced, or to taste
- 1 teaspoon kosher salt, or more to taste
- ½ lemon, juiced
- ¼ cup white wine vinegar
- ½ cup olive oil
- 1 pinch cayenne pepper
- 1 drizzle olive oil, or to taste
- 1 pinch minced fresh oregano
- Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
- While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
- Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
- Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
- Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.
You can make this with whatever kind of potato you want, but I highly recommend using a russet.
You can add fresh herbs to this if you like, such as parsley, chives, or dried oregano.
I prefer using a milder, fruity olive oil for this. Dip may be thinned with potato cooking water if needed, depending on the desired thickness; just reserve before draining.
Roasted Roman-Style Romanesco
- 2 drizzles olive oil, divided, or as needed
- 2 heads Romanesco, leaves and stems removed
- 3 oil-packed anchovy fillets
- 3 tablespoons olive oil
- ¼ teaspoon red pepper flakes (Optional)
- 1 lemon, juiced
- ¼ cup plain dry bread crumbs
- ½ cup finely grated Parmigiano-Reggiano cheese, divided
- 1 lemon, cut into wedges
- Preheat the oven to 475 degrees F (245 degrees C). Drizzle olive oil into a roasting pan or baking dish.
- Cut Romanesco into quarters, being sure to cut directly through the thick center core, so that they stay together when roasted. Set aside until needed.
- Add anchovies and 3 tablespoons olive oil to a large mixing bowl and use the back of a fork to mash the anchovies into a paste. Add red pepper flakes and lemon juice and stir with a fork to combine.
- Toss Romanesco in the dressing until the pieces are thoroughly coated. Sprinkle with bread crumbs and 1/2 of the Parmigiano-Reggiano cheese and toss until evenly coated.
- Transfer Romanesco into the prepared pan, cut side-down. Scrape all cheese and crumbs from the mixing bowl and scatter over the top. Grate the remaining Parmigiano-Reggiano to cover the tops and lightly drizzle with olive oil.
- Bake in the preheated oven until the cheese is browned and the Romanesco is tender, as tested with the tip of a knife in the cores, about 20 minutes. Serve immediately with fresh lemon wedges.
Mash the anchovy filets down to your desired consistency.
Finely crushed garlic can be added to the anchovy and lemon mixture if so desired.