Rebecca's Cranberry Jello Mold

Ingredients

2 packages of raspberry Jello

1 cup boiling water

1 cup chopped walnuts

1 1/2 cups diced celery

juice of half a lemon (2 1/2 tbsp)

2 cans whole cranberry sauce OR 1 can whole cranberry sauce and an equivalent amount of cranberry-orange relish           

 

Directions

In a large bowl, dissolve Jello in the boiling water.  

Add lemon juice and cranberry sauce(s) and let mix cool.

Add walnuts and celery.  

Oil (or spray) inside of a mold lightly with a vegetable oil.

Pour into mold and refrigerate.  

 

You can make it several days ahead.  Hardest part is unmolding it without too much melting.

Green Tomato Spice Bread

 

Makes 2 loaves, 12 slices each

Ingredients:
3 2/3  cups  all-purpose flour
1 tablespoon  baking powder
1 tablespoon  baking soda
1/2  teaspoon  salt
1  teaspoon  ground cinnamon
1  teaspoon  ground nutmeg
1/2  teaspoon  ground allspice or cloves
1 2/3  cups  granulated sugar
2 large egg whites
1/2  cup  canola oil
1/2  cup buttermilk
2  large eggs
15 ounces of pureed (or very finely chopped) green tomatoes*
Cooking spray
1/2  cup  chopped walnuts (optional)
1/2 cup raisins or craisins (optional)

Directions:
Preheat oven to 350°. 

In a large bowl, combine flour and next 6 ingredients (through allspice/cloves) in a bowl. Mix with a fork or whisk.

In another large bowl, combine sugar, egg whites, oil, buttermilk, and eggs; beat with a mixer at high speed until well blended. Add tomatoes, beating at low speed until blended. Add flour mixture (and optional nuts/fruit) to tomato mixture, beating at low speed just until combined.

Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray.

Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

*Any green tomatoes will do: large, small, in-between. I recommend that you chop them in a food processor or high-quality blender (we have a BlendTec) until pureed, then strain most of the liquid. Add 1 tbsp salt, stir, and let stand 10 minutes. More liquid will appear because of the brining. Rinse well a few times, and drain again. Four cups of tomatoes will generally process down to about 15 ounces pureed.

Sourdough Bread

Ingredients
500g/ 17.65 oz bread flour (or all purpose flour + 1 heaping Tbsp gluten)
10g/ .4 oz fine sea salt
150g/ 5.35 oz bubbly, active sourdough starter
280g/ 9.0 oz warm (hot from the tap) water
25g/ .90 oz olive oil

Directions

1. In a large bowl, whisk flour (+ gluten) and salt
2. In another large bowl, whisk water, starter, and oil
3. Pour flour mix into liquid and mix with your hand(s) just until all flour is incorporated. It will be "shaggy."
4. Let dough sit for 30 minutes to autolyze.
5. Heat oven to barely 100F.
6. Using hands, work the dough into a rough ball and return to bowl. Cover bowl with plastic wrap and a kitchen towel. Place in barely heated oven and close door for 3-12 hours, for "bulk fermentation."
7. During bulk fermentation, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume of your bread.
8. After 3+ hours, when the dough is 2x its previous size, remove dough ball from bowl and place on a barely floured surface to shape it. 
9. Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle. Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance.
10. Place a piece of parchment paper in the bottom of a dutch oven, and gently place sourdough ball on the parchment paper. Cover the dutch oven and allow dough to rise another 1-2 hours.
11. Heat oven to 450F
12. Before placing dutch oven in the oven, slash the dough in an X (or other shape). If the dough is still gummy, this can wait.
13. Place covered dutch oven in oven, reduce heat to 400F, and cook 20 minutes. 
14. Remove the cover from the dutch oven (and make slashes now if you haven't yet). Bake 30 minutes uncovered.
15. Check the temperature of the bread; if it is not 205-210 F, open the oven door to vent a little, and cook an additional 5+ minutes.
16. Once the bread has reached the correct temperature, remove dutch oven from oven, remove bread from dutch oven, and allow to cool thoroughly. (If you don't, it will be gummy.)

Margherita Pizza

Adapted from NYT Cooking recipes - Roberta's Pizza Dough and Margherita Pizza

Dough
10.6 oz hot-from-the-tap water
1.5 tsp extra virgin olive oil
1 1/8 tsp yeast
16.2 oz flour
1.5 tsp salt

Sauce
1 15-oz can whole or diced tomatoes, well drained
extra virgin olive oil
kosher salt

Toppings
At least 1/2 lb mozzarella, to taste (fresh, whole mozzarella -- diced -- is better, but shredded is ok as long as it's not non-fat)
10 large basil leaves, chiffonade

Directions
In the large bowl of a stand mixer with dough hooks, add water, oil, and yeast.
Cover with a towel or plastic wrap, or place in an enclosed area (e.g., microwave oven) for 10 minutes until yeast begins to foam.
Once yeast has foamed, add flour and salt, and mix with dough hooks for 3 minutes, until fully mixed.
Let sit for 15 minutes, then mix again for 3 more minutes.
Remove ball of dough and place on a well-floured surface. Divide in two, shape into balls, cover with a floured towel, and let rise for 4-6 hours.
About an hour before you plan to cook the pizza, place two pizza stones (or pans) on a shelf in the middle of the oven. Heat oven to 500 F.
In a blender, blend tomatoes, splash of olive oil (~1 tsp) and pinch of salt (~1/4 tsp) to make the sauce.
When dough has risen, add more flour to the surface. Use hands and/or rolling pin to flatten each ball to a 12"-14" round.
If you have a pizza peel, spread 1/2 cup sauce on each round, then sprinkle with mozzarella. Using the peel, place pizzas on pizza stones and bake for 12 minutes.
If you don't have a peel, remove one of the pans from the oven, add a splash of olive oil, and carefully transfer pizza dough to pan. Re-shape/spread as necessary, then add sauce and mozzarella, and bake for 12 minutes.
Sprinkle basil on pizza for last minute of baking.

Butternut Squash Lasagna with Mushrooms and Bechamel

(Theoretically serves 12, but everyone wanted seconds)

Adapted from Table Magazine

Lasagna Ingredients

Bechamel sauce

• 1 stick butter
• 1/4 cup flour
• 3 cups milk
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp nutmeg

Butternut squash filling

• 1 butternut squash, halved, or 1 lb. frozen cubed butternut squash
• 1 oz butter (omit if using frozen squash)
• 1 oz brown sugar 
• 1.5 cups ricotta cheese
• 1 cup mascarpone cheese
• 1/2 cup fresh grated Parmesan (or similar) cheese
• 3/4 tsp ground black pepper
• 1/4 tsp nutmeg
• 1/4 cup fresh sage leaves, chiffonade

2-3 cups red sauce (Ragu, Prego, etc.), separated (reserve about 3/4 cup for final layer)

4-5 cups thinly sliced mushrooms 

1 lb shredded mozzarella, separated (reserve up to 1/2 cup)

1 1/4 cups fresh grated Parmesan (or similar) cheese, separated (reserve 1/4 cup)

4-5 layers of oven-ready lasagna (12-15 noodles or 8-10 sheets)

up to 1/4 cup fresh chopped Italian parsley 

up to 1/4 cup fresh chopped basil

Directions

1. Preheat oven to 375F. 
2. Make bechamel sauce
   • Heat medium size pot over medium heat, then melt butter. 
   • Slowly whisk in flour, then milk, then spices.
   • Bring mixture to a simmer, stirring constantly to avoid scorching. Simmer for 15 minutes, remove, and allow to cool. 
   • Reserve about 3/4 cup of bechamel for final layer
3. Make butternut squash filling
   • Cover butternut squash halves in butter and sugar, and roast 30-45 minutes. When cool, scoop out the flesh and discard the skin. (Alternatively, cook frozen butternut squash cubes according to microwave directions, then add brown sugar)
   •  In a large bowl, mix cooked squash with cheeses, spices, and sage.
4. Heat large saute pan on medium high. Add splash of olive oil (or non-stick spray) and sauté mushrooms about 5 minutes
5. Prepare lasagna: Cover the bottom of a 9x13 pan with a thin layer of red sauce, a thin layer of bechamel, and one layer of lasagna noodles/sheets (3 noodles or two sheets).
6. Cover pasta with a thin* layer each of 
   • bechamel
   • red sauce
   • squash filling
   • sautéed mushrooms
   • mozzarella
   • grated Parmesan
7. Repeat three or four times (depending on depth of your 9x13 pan). *Each layer should be about 1/3 or 1/4 of total (not including any reserved amounts).
8. After final layer of pasta, add reserved bechamel and red sauce.
9. Cover with aluminum foil and bake for 45 minutes.
10. Uncover and sprinkle with parsley, basil, and reserved mozzarella and Parmesan.   
11. Bake uncovered an additional 15 minutes.
12. Allow to cool and set at least 15 minutes before serving.

(I don't even want to guess how many calories this is... )

Indian Spiced Salmon

Ingredients

• 6-8 6-oz salmon fillets (with skin)
• 1 teaspoon cumin
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground turmeric
• 1 tablespoon ginger paste
• 1 tablespoon garlic-infused vegetable oil
• 1 teaspoon salt

Directions

Preheat oven to 425 F.
Combine all the spices.
Place salmon on a baking sheet skin-side down (on aluminum foil, parchment paper, or a silicone sheet), rub spices on the salmon.
Bake 12-24 minutes (depending on thickness of fillets).

Serve alone or with cucumber raita or other cucumber sauce (https://cardamomandcoconut.com/indian-spiced-salmon/)