Poppyseed Roll

The dough in this recipe can also be used for virtually any other filling. It is a vaguely sweet, heavy, and dry dough that pairs nicely with bright tasting fruit or a heavier texture like chocolate or nuts. My family makes poppyseed rolls each Christmas, but when Grandma was around she would make walnut rolls as well.

We tend to half the recipe, which makes anywhere from 5 – 10 rolls depending on size. It is more than enough, but the full recipe is included [in brackets] for posterity. If using the full recipe, it is a good idea to use multiple fillings then freeze the remaining (whole) rolls.

poppyseed

• 1 packet or cake of yeast [2 cakes]
• 1/4 cup warm water [1/2c]
• 4 cups flour [8]
• 1 egg and 2 1/2 yolks (crack 1 yolk into liquid measuring cup, mix, and half)[2 whole, 5 yolks]
• 1/4 cup butter [1/2c]
• 1/4 cup shortening [1/2c oleo]
• under 1/2 cup sugar [3/4c]
• 1/2 pint (8 oz, according the internet) sour cream [1 pint]
• 2 tsp vanilla
• 1/2 tsp salt
• 2 – 3 standard or 1 large can of poppyseed filling

1. Pour warm water into liquid measuring cup. Sprinkle yeast on top. Set aside for 10 minutes.

2. In bowl of electric mixer, whip eggs a few minutes, then add sugar and continue to whip until slightly frothy. Then add butter, whip for a few minutes, then sour cream, yeast mixture, salt, and vanilla. After a moment, add flour and stop as soon as combined.

3. Knead for about 15 minutes. Make a ball, then elongate into a log. With a knife, cut dough into softball-sized portions for rolls that will be about a foot long. You can make larger, smaller, or even mini rolls, so cut according to what you will be making.

4. Cover with towel and allow to rise for 2 – 3 hours.

5. Roll with rolling pin and spread filling (as thick as you’d like-more is more delicious, but as I didn’t have enough the pictured roll has about 1 cm filling) from end to end. It is not necessary to leave space for wrapping as it will be cooked with the fold on the bottom.

6. Roll tightly and cover with towel. Rise 2 – 3 more hours.

7. Coat a heavy baking sheet completely with butter, rubbing with wax paper or just holding the stick and fully covering the pan. Sprinkle flour, then hit and shake the pan to coat completely. Place rolls onto baking sheet and brush with egg wash. Sprinkle sugar on top and allow to set for 10 minutes.

8. Bake for 30 – 40 minutes at 350 degrees, until golden brown. Allow to cool before eating.

Walnut Filling
• 1 tsp vanilla [2]
• 3/4 cup heavy cream [1 1/2c]
• 1 T crushed walnuts [2]
• under a half cup brown sugar [3/4c]

1. Combine ingredients and use instead of poppyseed filling.

Choux Pastry

Choux pastry is a versatile and light dough that can be used for spectacular desserts and savory treats. Considering how special and *fancy* puffs are when baked, they actually are rather straightforward to make. If you’ve made choux once, subsequent attempts will seem incredibly simple. I like Jacques Pépin’s recipe and directions because the ingredients are minimal/elemental and the long wait times allow you to go about your day while making something magnificent.

I use most of the batter for sweet cream puffs, reserving a half or third for savory cheese gougères.

choux

Choux pastry
• 1 cup water
• 4 T butter
• 1 cup flour
• 4 eggs
• 1/4 tsp salt

1. Boil water, pieces of butter, and salt in saucepan.

2. When butter is melted, remove from heat and add all flour.

3. Quickly mix with wooden spoon until dough begins to form a ball.

4. Put pan over low heat and ‘dry’ for 1 to 2 minutes, mixing occasionally. Try to collect all dough into a single ball to avoid dry bits.

5. Transfer to a slightly larger bowl than would seem necessary and let cool at least 5 minutes. Add eggs one at a time, beating after each. The dough will seem to resist coming together, with large pieces sloshing about in the egg (so the larger bowl should be helpful), but keep mixing. It is finished when the dough is thick and creamy.

6. Coat a heavy baking sheet completely with butter, rubbing with wax paper or just holding the stick and fully covering the pan. Sprinkle flour, then hit and shake the pan to coat completely.

8. For Cream Puffs, put dough into pastry bag with large round tip and pipe golf ball sized puffs.
For Éclairs, drag the pastry bag to make a puff that is about 3 inches long and oval.
For Gougères, add some shredded cheese (Gruyére, Cheddar, Parmesan, etc) and/or herbs to dough. More makes for flat puffs, which will look like boring, normal biscuits. Just using a tablespoon or two will allow for savory flavor while preserving the fun puffiness.

9. Brush with beaten egg, smoothing out tips and obvious imperfections as you go. For a design, drag a fork across the top. Allow to dry for at least 20 minutes.

10. Bake at 375 degrees for 35 minutes, until puffed and golden. When finished, turn off heat and open oven door halfway, letting the puffs cool slowly and dry for a half hour (inside oven).

Filling

Make Custard Cream Filling:
• 2 cups (vanilla almond) milk
• 2 beaten eggs
• 2/3 c sugar
• 1/2 c flour
• pinch salt
• 1 tsp vanilla
• 1 T butter

1. Warm milk in saucepan over medium low heat.

2. Mix flour, sugar, and salt in bowl. Add eggs and combine, beating well.

3. Slowly add flour-egg mixture to milk, stirring with whisk.

4. It will thicken in a few minutes, but if it does not, add more flour until desired thickness is reached.

5. Add vanilla, continuing to stir.

To fill puff pastry, stab side of puff with pastry tip and squeeze until puff feels full.

Éclairs can be filled the same way depending on your tool, but it is efficient to make a slit lengthwise along the side of the éclair and fill.

Gougères are great on their own or can be filled with a soft cheese and/or other vegetables. Goat cheese with herbs and minced mushrooms and olives is quite good.

Ganache
• 1/2 cup or 4 ounces bittersweet or semi-sweet chocolate
• 1/2 cup heavy cream or 1/4 cup regular milk
• 1 T dark rum or Kahlua

1. If you don’t have one (like me), make a bain-marie using two pans of approximately the same circumference. Fill the first with water and boil.

2. Turn heat down to high to preserve a delicate/light boil and place pieces of chocolate in second pan. Put second pan on top of water pan and allow chocolate to melt, mixing frequently with rubber spatula. Alternatively/rationally, melt chocolate in microwave.

3. Pour cream and rum into bowl, then pour melted chocolate into mixture. Whisk until it is creamy. It will be slightly thinner than seems necessary but if it is too watery/thin, melt and add more chocolate. It should be thick enough to coat a cream puff without being translucent, but thin enough to pour.

Pour over cream puffs or éclairs.
For gougères, sprinkle grated cheese and herbs on top instead of ganache.

Coquilles St Jacques à la Provençale

coquilles

This is a very elegant dish and can be accompanied by a variety of vegetables. The first time I used tomato instead of mushroom, but I think it would be delicious with both, so both are included in the recipe. I also used cheese instead of the cream mixture which was more dry, and as it was gruyére it totally overwhelmed the delicate scallops. The reduction is just as creamy, more subtle, and well worth the effort. Plus, wine!

I made the above picture for New Years Eve, served with green beans and a mixture of brown rice, lentils, and onion. The green bean recipe is also included below.

• 5 scallops
• 5-10 mushrooms, diced
• 1 small yellow onion or 2 shallots, diced
• 1 small tomato, diced
• 1 T mixture of parsley, thyme, sage, and tarragon
• 1/4 tsp minced garlic
• 1 bay leaf
• 1 cup dry white wine
• 1/2 c water
• 1/4 c (almond) milk or cream
• 3 T butter
• 1 – 2 T flour

1. Heat mushrooms and half of onions in butter and garlic. Allow to heat for about 10 minutes, then add thyme, salt & pepper, and sage. Cook for 10 more minutes then pour into a gratin pan or baking/pie dish.

2. In the same pan, reduce white wine, water, bay leaf, and rest of onions.

3. Slice scallops-each should create 2 – 3 thin slices. Add to reduction and cook for a few minutes over medium heat.

4. Dice and layer tomato over mushroom and onion mixture. Follow with scallops, arranged in single layer with slight overlap.

5. Remove reduction from pan, pouring into bowl. In same pan, make a roux by combining 2 T butter and 2 T flour over medium heat.

6. When roux is thickened and smooth, add reduction along with milk and cream. Allow to cook over medium heat for a few minutes until thickened. Mix frequently with whisk.

7. Pour liquid over scallops and broil (high) until brown and bubbly. Garnish with fresh herbs, like parsley or thyme.

Green Beans
1 – 2 cups Green beans
2 T Butter
1 T Pure honey
1 T Crushed walnuts

1. Melt 1 T butter over medium heat.

2. Slice tips off fresh green beans and add to pan, mixing to coat with butter.

3. Allow to cook for a few minutes, then drizzle honey on beans, add remaining butter, and stir to coat.

4. Add walnuts and allow to cook until beans are just beginning to be marked by pan and the walnuts are slightly softened.

5. Never ever ever eat canned green beans again

Enchiladas

enchiladas

Enchilada Sauce
4 dried chili peppers, crushed or 2 fresh chili peppers, sliced
3 T – 1 mini can tomato paste or a few crushed/diced tomatoes
1 T minced or diced onion
2 T olive oil
1 T vegetable stock
1 – 4 cups water
1 T Adobo seasoning
1 T garlic powder or 1 medium garlic clove, minced with plane grater
1 tsp each cayenne pepper, cumin, cilantro
1/2 tsp each oregano, salt

1. Over medium low heat in small saucepan, heat chili peppers in olive oil. Stir occasionally, and if using fresh chili peppers, mash a bit as they soften. Add onion and allow to heat for 5 – 10  minutes.

2. Add vegetable stock, tomatoes or tomato paste, 1 cup water, and seasonings. Continue to heat and stir for 10 – 15 minutes. If pressed for time, heat vegetables for enchilada filling in separate sauté pan.

3. Add more water until desired thickness is reached. Use for enchiladas and store extra in refrigerator for enhancing rice, tacos, or salsa.

Filling
1 can or cup White Beans, lightly mashed
1 1/2 cup Grated Cheddar Cheese
1 Green Pepper
1 small yellow Onion
1 – 2 cups Enchilada Sauce
Rice (optional)

Preparation:

1. Lightly coat square casserole dish with sauce. Add filling to tortilla (technically, it is good to use corn tortillas but I find flour tortillas easier to manipulate) in stripe down the center, and fold over both sides. Put fold-side-down in pan. Line up as many enchiladas in a row (5 or 6) until pan is full.

2. Pour sauce over enchiladas and sprinkle extra cheese on top.

3. Cover with foil and bake at 350 degrees for 1 hour, or 400 degrees for 1/2 hour. You can also soften peppers and onion in a sauté pan beforehand and reduce cooktime significantly-that way you will only have to wait for cheese to melt.

4. Garnish with Parsley

Rice
1 c Brown Rice
1 packet Sazon Goya
1/2 c Lentils
1/2 c Onion

1. Cook rice and lentils in rice cooker.

2. After 10 minutes, add diced onion and Sazon Goya. Mix.

3. Serve with enchiladas. If using rice for enchilada filling, start rice cooker before making the enchilada sauce.

Fresh Tortilla Chips
5 – 10 corn tortillas
2 – 3 T vegetable oil
sea salt

1. Heat oil in pan with small surface area over medium heat. You will need enough to submerge a tortilla, about 1 cm.

2. Cut tortillas in half. Stack both halves on top of one another and cut into triangles.

3. When oil is hot, submerge tortillas and allow to harden. If using very shallow oil, flip at least once. Remove with tongs and allow to dry on paper towel or cooling rack.

4. Sprinkle with sea salt and/or other spices and serve.

Orzo with Mushroom and Swiss Chard

orzo
• 1c orzo
• 4c water
• 1c stock mushroom stems*
• a tiny tomato from your garden that makes no sense in any other dish
• Swiss chard
• garlic, thyme
1. Boil orzo in water about 10 minutes
2. Strain water, add stock, mushrooms, tomato, and spices. Boil until most liquid is absorbed. Add Swiss chard right before removing from heat.
((*mushroom caps were stuffed with blue cheese (broil 5-10m))

Vegetable Stock

stock

• roughly 1-2 gallons water
• 5 or 6 carrots
• 3 or 4 sliced onions
• 2c sliced or quartered mushrooms
• 2 leeks
• 1c celery leaves
• 1 tomato
• 1-2t thyme, garlic powder, pepper, salt, coriander, sage, and/or your preferred spices

Add all ingredients to stockpot, heat for an hour or two on low/simmer. Strain and use right away for some soup, refrigerating some for use within a week or two. Freeze the rest as ice cubes.

Optional step to concentrate flavor: roast the hearty (carrot, onion, mushroom) veggies or heat/sweat before adding water.

Minimize waste by using the remaining veggies for a soup/dish that day, or make another round of less potent stock.