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< all recipes Curried Cauliflower & Quinoa Salad I eat a lot of cauliflower. I've gotten into a routine this winter of making this pretty much every week to have on hand for lunch. I actually stopped currying the cauliflower briefly because I felt like at some point I would start to turn yellow. Or smell like curry (which has happened to me before with my mom's curried chicken...um yeah that is probably an overshare). Aaaanyway. What I love about this recipe is the wintery warmth you get from the spices without the heaviness of most winter dishes - perfect for this almost spring but really still kinda freezing time of year. Curried Cauliflower & Quinoa Salad Serves: serves 4-6 as a side Ingredients 1 cauliflower, cut into bite-size florets 2 tsp mustard seed 2 tsp cumin seed 1 tsp paprika 1 tsp turmeric 1 tsp coriander 2 tsp curry powder 1 cup white wine 1/4 cup oil (safflower, grapeseed or other neutral oil) 1/2 cup golden raisins 2 cups cooked quinoa 2-3 cups arugula Dressing: 2 tbl dijon mustard 1/4 cup white wine vinegar 2 tsp paprika 1/2 cup olive oil salt and pepper Print Preparation Preheat oven to 400˚F. Toast mustard and cumin seed in a dry sauce pan until fragrant and the mustard seeds start jumping out of the pan (about 1-2 minutes). Add the rest of the spices to the pan, let toast 30 seconds (be careful not to let it smoke), whisk in the white wine and oil and remove from heat. Pour over cauliflower, tossing to coat completely, spread out on a sheet pan and cook for about 20 minutes, or until tender. Make the dressing: whisk together dijon, vinegar and paprika, slowly whisk in olive oil and season with salt and pepper. When ready to eat toss arugula and quinoa with dressing, add raisins and cauliflower. Previous Next hungry for more?

< all recipes Chocolate Pretzel Caramels I bought the Liddabit Sweets cookbook on an impulse - because I really cannot control myself when it comes to such things. I have never even tried their candy! But since I bought it, I was determined to use it. It did not take long to find a recipe that stopped me in my tracks: beer + pretzel caramels. Woah. I had to give these a go. The beer flavor comes from reducing 6 bottles of ("preferably locally brewed") beer into ½ cup, which takes about 3 hours. Perhaps the beer I used was not sufficiently potent, or maybe I did not reduce it enough - confession: after 3 hours I just wanted to get on with making the candy and only reduced the beer to ¾ cup - but my caramels did not have much of a beer flavor. My apartment however had plenty, smelling like a frat house the morning after a party for days. For this reason I have substituted molasses for the beer reduction. This recipe was about getting out of my comfort zone. Making caramel seems like a daunting task but it is really just about being present, paying attention to what you are doing and having your ingredients prepped. All you need is a candy thermometer and, in the words of the amazing Julia Child, the "courage of your convictions" because when you are alone in the kitchen "whoooo is going to see!" - watch her potato show for some inspiration (about 14:30 min into episode). The caramels are perfectly delicious at this point (sans chocolate) but really, what is not made infinitely better with chocolate!? Tempering chocolate is another thing that feels technically daunting, but don't be fooled. Again it is really just about a candy thermometer - if you are a food nerd, you can read about the technicality of it all here - but all you have to know is that tempering prevents your chocolate from looking chalky and gives you that lusciously glossy finish. Chocolate Pretzel Caramels Serves: 40-50 candies Ingredients 3 cups sugar 1 stick unsalted butter, cut into pieces 1 cup heavy cream 2 tsp kosher salt ½ cup molasses or maple syrup 3 cups pretzel bits* 12 oz dark chocolate (for tempering and dipping) Print Preparation Grease the bottom and sides of a 9x13 rimmed baking sheet or casserole pan (just not a glass one) – line with silpat or parchment (optional but will make your life easier later). In a large (6-8qt) wide-rimmed pot combine the sugar, butter, heavy cream and kosher salt. Stir with heatproof spatula to moisten all of the sugar and bring to a boil over high heat. Reduce heat to medium, insert candy thermometer, and cook, stirring occasionally, until the thermometer reads 240˚F/115˚C (soft ball stage) – 10-15 minutes. At this point you want to watch the pot carefully and have your pretzels and prepared pan ready. Stirring more frequently, cook until thermometer reaches 252˚F/122˚C (hard ball stage). Remove the pot from heat and stir in the molasses, then the pretzel bits. Mix thoroughly (but quickly) scraping the bottom to incorporate everything. Pour the caramel onto prepared sheet pan and spread with spatula, trying to distribute the pretzels. Allow to cool 1-2 hours, until firm to touch. Once cool, run a knife around the edge of the pan and turn it out onto parchment-lined cutting board. With a sharp knife, cut caramels into 1- by 1½ -inch pieces and put into fridge while you prepare the tempered chocolate (instructions below). Then dip caramels so bottom half has a nice coating of chocolate and let cool until chocolate has set. Store caramels in an airtight container in the fridge for up to 3 weeks. Bring to room temperature before eating! Tempered Chocolate: Bring a pot of water to a steady simmer – choose a pot that allows a (metal or glass) bowl to sit on top without touching the water. Place ¾ of the chocolate in bowl over the simmering water and bring to 115˚-120˚F. Remove from heat and add in the rest of the chocolate – this is called “seeding” the melted chocolate, which helps to bring the temperature down. Bring the chocolate to 80˚F, stirring constantly. Once at 80˚F place bowl back over simmering water and bring chocolate up to 88˚ - 90˚F (over 91˚F and you will have to start the process over). Chocolate is ready for dipping! Keep the thermometer in the chocolate and if the temperature drops below 88˚F just put the bowl back over simmering water for a minute. Notes smash pretzels into ¼ - ½ inch pieces – I used Snyder’s nuggets – sift the crushed bits to get rid of all that pretzel dust that will ruin the smooth texture of the caramel. Previous Next hungry for more?

< all recipes Summer Pudding My Mom has been making this Summer Pudding recipe for ever. It is just so darn good. I mean I will take bread pretty much any way I can get it but this is so delicious even my infuriatingly sensible sister has been known to have more than seconds (possibly fourths but you didn’t hear it from me!). I’m just sayin’. What I love most about this recipe is how ridiculously easy it is and that it can be made days in advance – in fact it gets better the longer you let it sit. Oh and did I mention the cook time is about 5 minutes…total. Crazy. So get on it. Don’t waste your crusts!! Put them in a food processor and make them into fresh bread crumbs. I might be biased but I would recommend making some Basil & Lemon Gremolata to jazz up simple sliced tomatoes, grilled zucchini and chicken. All that topped off with some Summer Pudding for dessert and I think you’ve got a perfect summer meal. Summer Pudding Serves: serves 6-8 Ingredients 10 cups fresh berries ½ cup water 1 cup sugar (maybe a little more if fruit is not super ripe) 1 large white sandwich loaf (about 12 cups), crust removed - i recommend a fresh loaf from a bakery as the pre-sliced stuff gets a little spongy to serve (optional): whipped cream vanilla ice cream Print Preparation Put berries, water and sugar into a pot, stir and let sit just a minute while you prep the bread. Cut bread into large cubes, 1-2 inches roughly, and place in a large bowl. Line a 9x3in ramekin or cake pan with parchment - you will need another pan slightly smaller to set on top as a weight so keep this in mind when picking your pan, you can also do this in a casserole dish or larger cake pan - since we are not cooking it, the only difference will be in whether you get slices like a cake or scoops like a bread pudding...tasty either way! Bring fruit to a boil, reduce to a simmer for a few minutes, until the berries just start to break down (five minutes max). Turn off the heat and stir in the raspberries if using. Pour the hot fruit mixture over the bread and toss until completely saturated. Let sit a few minutes and toss once more. Put in your prepared mold, cover with plastic wrap and place a plate or smaller cake pan on top so it can press the pudding into the mold. Put something heavy on top of the plate and refrigerate at least 12 hours. This can be made 2-3 days in advance and it will actually improve with the extra time to soak. To serve: you can either turn the pudding out onto a cake plate and cut into slices or simply scoop servings out. Serve at room temperature and top with whipped cream or ice cream if desired. Previous Next hungry for more?

< all recipes Cauliflower Steak I admit that cauliflower steaks sounds like a meat-lover's worst nightmare - something they would have to eat as the only viable option at a vegetarian restaurant. I think you will be pleasantly surprised, however, with the heartiness (dare i say meatiness) of the cauliflower as well as its versatility. Modest flavor allows it to pair nicely with others without stealing the show - a good alternative to roasted root vegetables. On its own, serve it with a drizzle of balsamic syrup to enhance its sweetness. I happened to be trying this recipe out the same night as I made the harissa and after all the necessary photos has been taken, I sat down to delve into what seemed like a haphazard meal. Instead I found that the two were a match made in heaven (and I have pretty much been eating cauliflower and harissa for lunch and dinner three days straight...and it is still scrumptious!). Cauliflower Steak Serves: 2 mains, 3-4 sides Ingredients 1 head of cauliflower (about 1½ lbs) 3-4 tbl vegetable oil salt and pepper Print Preparation Heat oven to 400˚F. Cut two 1-inch-thick slices from the center of the cauliflower – keeping the stem but removing any leaves attached at the bottom. Heat a large sauté pan or cast iron skillet with the vegetable oil. Brush cauliflower steaks with a touch of oil and season with salt and pepper on either side. Add to the pan and cook until nicely charred, flip over, transfer pan to the oven, and cook until tender, about 10 minutes. Previous Next hungry for more?

< all recipes Smokey Black Beans These beans are a great way to spice up some plain grilled chicken. Chipotles in adobo are possibly my favorite spice ingredient – chipotles are smoked jalapenos and adobo is a blend of various spices and seasonings such as paprika, oregano, garlic, salt and vinegar, originally used as a preservative. A little goes a long way here so I recommend starting slow (maybe 1/2 a chipotle or even just some of the adobo sauce), you can always add heat in later. Smokey Black Beans Serves: 4 Servings Ingredients 2 cans black beans 1 chipotle in adobo, plus a little of the sauce (depending on your spiciness threshold) 1 8oz can tomato sauce (crushed tomatoes work just as well) 2 tsp salt 1 tsp black pepper Print Preparation Heat up a sauté pan and add in everything except the black beans. Let simmer over medium heat for about 15 minutes, stirring often as tomatoes can burn easily. Pour into a food processor or blender and blend until smooth. Drain and rinse the beans, place the sauté pan over medium heat and add everything, stirring to coat the beans in the chipotle-tomato mixture. Again, keep an eye on this, stirring often for another 15 minutes. Previous Next hungry for more?

< all recipes Sticky Toffee Pudding I am in charge of dessert at the potluck thanksgiving this year and since you all know my feelings towards the usual fare, I will definitely not be making pumpkin pie. Instead I will be making this. Honestly, who would choose pumpkin pie over this!!? The cake is so incredibly moist and only a hint of fruity sweetness, which is why the decadent addition of toffee sauce is perfect. This recipe comes from my days as a pastry chef at Locanda Verde so you know it will be incredible. It has an unusual step of adding the baking powder to the batter at the end, causing it to foam slightly. Trust the process and you will be richly rewarded i promise. Sticky Toffee Pudding Serves: 2 9in cakes Ingredients Cake Ingredients 1 lb medjool dates 2 tsp baking soda 8 oz unsalted butter ¾ cup granulated sugar 4 eggs 1 tsp vanilla extract 2 ½ cups flour 1 tsp salt 3 ¼ tbl baking powder For the Toffee Sauce 8 oz unsalted butter 8 oz (1 cup packed) brown sugar ½ cup heavy cream 1 tsp vanilla extract Print Preparation Preheat oven to 350˚F. Butter and flour two 9inch cake pans. Bring a medium pot of water to a boil, add dates and cook about 5 minutes or until you see the skins start to peel. Drain and let the dates cool enough to handle. Meanwhile beat the butter and sugar in an electric mixer until light and fluffy. Then add the eggs one at a time, beating well after each addition and scraping sides. Combine the flour and salt, and add into the batter mixing just until you have a lumpy dough. Once the dates are cool, remove the skin and seeds, and roughly chop. In that same pot, combine dates with 3 ½ cups of cold water. Bring to a boil, stirring some to break up any sticky clumps, then let simmer for 1 minute. Remove from heat and stir in the baking soda (it will bubble up a bit). With the mixer on low, pour in the warm date mixture, scrape down the sides halfway through and after (make sure to scrape all the way to the bottom). The batter will be very liquid at this point. Finally, add the baking powder with the mixer on low. It will foam up a bit. Give the batter a quick turn with a spatula before dividing between the two cake pans. Bake for 30-40 minutes, to test insert a toothpick or small knife into the center and it should come out clean. For the Toffee Sauce: Combine butter, brown sugar, heavy cream, and vanilla in a pot. Bring to a boil and immediately turn heat to low and cook for a minute or two until slightly thickened and completely blended. When the cakes are cool enough to handle, turn them out onto a cake stand or serving platter so that they are upside down. Poke cakes all over with a fork or knife and slowly pour toffee sauce over them, using an offset spatula or knife to spread evenly and to the edge so some of the sauce drips down the sides. Previous Next hungry for more?

< all recipes Butternut Squash Biscuits with a Maple-Chipotle Glaze Just before I left Locanda Verde, the pastry team was in the midst of helping Chef Carmellini test some of the recipes for his next cookbook. I know, tough life right? So when I bought the book I immediately turned to the back to see if I recognized any of the recipes. This biscuit recipe jumped out at me – I remember hearing rumors of a butternut biscuit but alas I never got to try it. Let me just say, they are incredible and it is taking every ounce of my self-control not to eat all twelve. Luckily I anticipated this and made them just in time for my brother’s visit home. Butternut Squash Biscuits with a Maple-Chipotle Glaze Serves: 12-16 biscuits Ingredients Biscuits: ⅓ cup butternut squash, mashed or pureed* 1 cup buttermilk 1 ¾ cup all-purpose flour ¼ cup whole-wheat flour 1 tbl baking powder ½ tsp baking soda 2 tsp kosher salt ¼ tsp black pepper ½ tsp chipotle chili powder pepper 6 tbl unsalted butter, cold *if using a whole butternut squash, cut in half lengthwise, scoop out the seeds, and roast in 400˚F oven for about 45 minutes, until fork tender. Once cooled, scoop out the meat. Glaze: 2 tbl water 4 tbl unsalted butter ½ cup maple syrup ½ tsp salt ¼ tsp chipotle chili powder Print Preparation To make the biscuits: Preheat oven to 400˚F. Place squash in a bowl, add the buttermilk and mash everything together until well combined. Set aside. Combine all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, pepper, and chili powder in a medium-sized mixing bowl. Cut the cold butter into ¼ cubes and add to flour mixture. I like to use my hands to work the butter into the flour (if you have a pastry cutter that works too but isn’t as fun). You want the flour to be slightly damp and the average size of the butter chunks should be the size of a pea. Make a well in the center and pour in the buttermilk squash mixture. With a spoon (or your hands!) gently mix everything together until there is no dry flour at the bottom of the bowl. Dust the counter with flour and turn the dough out onto the work surface. Make dough into a disc, dust the top with flour, and press out evenly to about 1 inch thick. Cut out biscuits – a 2in round will make about 12 but any size will work and if you do not have a cookie cutter you can either use the top of a glass or use a knife to cut into pie slices. Place biscuits on a parchment-lined baking sheet (if you don’t have parchment they will come out just as delicious). Bake for 7 minutes, rotate the pan, and bake for another 5-7 minutes. They should be pretty firm and golden brown on the bottom. Let cool while you make the glaze. To make the glaze: In a small pot, bring 2 tbl of water to a boil and whisk in the butter (keep whisking until totally melted) Add in the maple syrup, salt, and chipotle powder. Whisk until shiny and totally combined. Turn the heat to low and let bubble away until ready to use – 20 to 30 minutes – which will allow it to thicken slightly and the flavors to meld. Previous Next hungry for more?

< all recipes Miso Mushroom Dumplings I recently got this fabulous little steamer and have been agonizing over what to make first...I'm sure you can all relate. I do not usually like dumplings all that much because I find (and this is a sweeping generalization) that they kinda all taste the same. Which leads me to my next point that something filled with shrimp should not taste like something filled with pork. Just sayin. So. Dumplings. Clearly I immediately ruled out a pork or shrimp filling, so vegetarian was next up. Mushrooms! The meatiest non-meat there is! The tofu binds everything together and makes the filling super velvety - and with no egg you don't have to worry about cooking anything to the right temperature. I thought the first use of my new steamer demanded home made dough which I certainly do not expect of everyone but I dare you to try. It is not any more difficult, it just adds to the time. But get a helper or two, entice them with some adult beverages, and get an assembly line going!! Instant party. The recipe makes a fair number of dumplings because I figure once you are at it, you might as well get your dumplings worth - meaning pop uncooked ones in the freezer for a rainy day. You can thank me when that day comes. Miso Mushroom Dumplings Serves: 25-30 dumplings Ingredients 12 oz shitake mushrooms, stems removed and sliced 2 tbl toasted sesame oil (plus more for sautéing mushrooms) 2 tbl soy sauce 2 tbl miso paste 1/4 cup scallions 1/4 cup firm tofu 1/4 cup edamame 1 tsp sriracha (optional) 25-30 wonton wrappers or 1 dumpling dough recipe (below) soy sauce or ponzu for dipping dumpling dough ingredients 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1/2 tsp salt 3/4 cup water Print Preparation Heat a few tablespoons of sesame oil in a large skillet and sauté mushrooms until they have released their moisture and gotten some color, about 7 minutes. Combine the rest of the ingredients (except wonton wrappers in a food processor and pulse to combine - you just want small pieces not a puree. Spoon a tablespoon of filling into each wrapper and use a finger to dab some water around the edges. Fold wrappers over filling and pinch to seal shut. If you are not going to cook immediately, place dumplings on parchment, under a nice damp towel and refrigerate until ready (I'd say up to 24 hours, anything more and you should freeze them - see note if so). Place dumplings in parchment-lined bamboo steamer with enough space between them so that they are not touching. Steam dumplings over simmering water for 10-12 minutes.* *If you do not have a bamboo steamer (and/or you want to pan fry your dumplings) you can heat up oil in a large skillet, once the dumplings have browned on the bottom pour enough water into the pan to cover dumplings about 1/4 inch - careful it will splatter - cover and cook 10-12 minutes. dumpling dough instructions Combine flours and salt in a food processor. Bring water to a boil then let sit 30 seconds. With the food processor running slowly pour water in. As soon as it is all in, stop to feel the dough - it should feel slightly damp but not wet and should stay clumped when you pinch it together. Process for another few seconds, until the dough forms into a rough ball. Knead on the counter into a ball and place in a ziploc bag to rest for 20 minutes. When ready to use, roll dough into a long rope about 1/2 thick. Cut into 1/4 - 1/2 inch segments and roll these into circles. Keep dough under a damp towel or paper towel while you are working on it so it does not dry out. *if you do not have a food processor, combine flours and salt in a bowl and make a well in the center. Use a wooden spoon or bamboo rice paddle to stir the flour while you add 3/4 cup boiled water in a steady stream. You want to evenly moisten the flour. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl to bring all the lumps into one mass; if the dough does not come together easily, add more water one teaspoon at a time. Previous Next hungry for more?

< all recipes Leek Bread Pudding I hate thanksgiving food. I know hate is a strong word but it is how I feel and I just had to get it out in the open. What I love about my family's tradition is that we go to a friend's house for a potluck feast where there are items for traditionalists like sweet potatoes with marshmallows and cranberry sauce as well as those for the non-traditionalist like cajun-spiced turducken and my Mom's incredible spicy broccoli. Three years ago, our potluck was canceled at the last minute. I seized the opportunity to try and make a stuffing I could actually stand the smell of and possibly even eat! I settled on Thomas Keller's Leek Bread Pudding, which was quite possibly the best thing I had ever eaten. Leek Bread Pudding Serves: 12 side portions Ingredients 4 large leeks – cut in ½ lengthwise and then into ½” thick slices 4 tbl butter 1/2 cup white wine 12 cups crusty bread – cut into 1” cubes 2 tbl fresh thyme 3 eggs 3 cups whole milk 3 cups heavy cream 8 oz gruyere, grated 4 oz parmesan, grated salt & pepper Print Preparation Preheat oven to 350˚F. Clean the sliced leeks and dry thoroughly. Heat butter in a large sauté pan. Add the leeks, season with salt and saute over med-hi heat for 5 minutes, until they start to stick to the bottom. Deglaze the pan with white wine and scrap up browned bits. Cover and cook over very low heat for 15 minutes, stirring occasionally. Stir in thyme and remove from heat. Meanwhile, lightly toast the bread cubes in the oven until pale golden (about 5-10 minutes) – toss in a large bowl with leeks. Whisk together eggs, milk, and cream – season this with salt and pepper. In a 9x13 casserole dish spread ½ the bread mixture, top with ½ the gruyere and parmesan, and then spread the rest of the bread. Pour egg/milk custard over everything, making sure to get all of bread nice and wet. Top with the remaining gruyere and parmesan. Bake for 1 hr - 1 ½ hrs, until it feels set in the center (springs back slightly) and is golden brown. Previous Next hungry for more?

< all recipes Strawberry & Basil Yogurt Popsicles I’ve had popsicles on the mind for a while now but my first few attempts at some adult pops were not what you might call successful. I have to give Chris kudos here (surprising I know since he is usually under a bus;) for not only being a taste tester but providing very necessary and very nice alcohols (usually unknowingly. sorry). I think his favorite was the sinus-blasting bloody mary attempt. So I have accepted the fact that I am not a mixed drink expert (for now) and will stop stealing from other peoples’ alcohol stashes (um yeah, sorry Dad). This popsicle recipe is simple, perfect for hot summer days, and will make you feel like kid. Or if you are a kid and need to be told that just because there are strawberries at the farmstand does not mean that you should buy a pound or more every time you go, this recipe will help you use them up before you turn into one. Strawberry & Basil Yogurt Popsicles Serves: 10 popsicles Ingredients Basil Simple Syrup 1 cup sugar 1 cup water 1 bunch fresh basil, washed Popsicles 1½ cups puréed strawberries (from about 1lb) ¾ cup basil simple syrup juice of 1 lemon ¾ cup plain greek yogurt Print Preparation Make the simple syrup Combine the sugar and water in a small sauce pan, making sure all of the sugar is wet. Bring to a boil and once all of the sugar is dissolved turn off the heat and add the basil. Let steep a few hours while it cools in the fridge. Remove the basil before using. Make the popsicles Whisk the basil simple syrup and lemon juice into the greek yogurt. Stir in strawberry purée - you can mix it in fully or keep it swirled for a more marbled look. Pour into popsicle molds, insert sticks and freeze until solid, 4-5 hours. Notes You will need some sort of popsicle mold. I used this 10 pop mold (each pop being about 2½ oz) but you can really do this in whatever you have on hand (little plastic cups or i did a few tests in some go-gurt type of pouches). The simple syrup can be made well in advance, store in an airtight container up to 2 months in the fridge - just make sure to remove the basil after 24 hours. Previous Next hungry for more?

< all recipes Slow Cooked Chipotle Pork Tacos This past saturday was the last Duke basketball game of the season against our big rival UNC and so of course my first thought was about what food we should eat during the game. I also wanted something to amuse me since the game didn't start until 9 and I am a grandma. I did not think this through however, since this recipe takes very little time to prep - it just needs to do its thang on the stovetop or in the slow cooker. Now I had to find something to do waiting not only for the game to start but also for this deliciousness to be ready to eat! We ended up watching Big Hero 6 which I would highly recommend if large marshmallowy robots fighting evil and making fart jokes is your idea of a great saturday night...umm i mean sunday night after you know partying all weekend. Makes a pretty tasty open-faced sandy the next day too! Slow Cooked Chipotle Pork Tacos Serves: serves 6-8 Ingredients 2 tbl oil 1 lb lean, boneless pork shoulder, cut into 1 1/2 inch cubes 4 oz chorizo sausage, raw or cooked 1 yellow onion, diced 3-4 cloves garlic, minced 1 cup white wine 1 28oz can crushed tomatoes 1-2 chipotle chiles en adobo, finely chopped and/or 1-2 tbl of just the adobo sauce 2 tbl dried oregano salt and pepper corn tortillas queso fresco, cotija, or other fresh farmers cheese (such as feta) avocado Print Preparation Remove chorizo from its casing and slice, if it is already cooked, or break up into pieces, if still raw. Season pork shoulder with salt, heat oil in a large cast iron pot, and add both meats to the pot. Do not stir for a minute or two to allow the meat to brown properly - once it has, stir and let brown again. Stir in onion and garlic, cook for a minute and then add the wine, scraping up all the tasty browned bits off the bottom. If using a slow cooker: transfer everything from the pot to slow cooker and continue with instructions. Add the tomatoes, chipotles (and or adobo sauce - depending on your heat tolerance) and oregano. Bring to a boil, reduce to simmer, cover and cook for 2 1/2 - 3 hours in the pot or 5-6 hours in a slow cooker, until pork shreds easily with a fork. Season with salt and pepper. Serve with warm tortillas, avocado and crumbled cheese. Previous Next hungry for more?

< all recipes Fig & Mascarpone Scones I have to admit that I started out the year feeling uninspired to cook and grocery shopping was just not going to happen given the frigid temperatures outside. But after a few days in the Caribbean sun, I felt rejuvenated and ready to get back to work. I don't know what caught my attention with this recipe, I don't usually go out of my way for figs (I have even been known to make fun of those who pick fig newtons as their cookie of choice) but whatever the reason, I sure am glad I tried these. They are incredibly moist and flakey almost like a biscuit but with a little more hefty goodness to them. A perfect scone. If figs aren’t your thing, swap in whatever you like! Apricots? Blueberries? Raisins? Toasted pecans? You get the idea. I doubled this recipe and put half in the freezer just in case I hit another cooking slump. They freeze beautifully and if you are already putting in the work, why not stock up for a rainy day - or the next polar vortex. Fig & Mascarpone Scones Serves: 10-12 scones Ingredients For the Scones: 4 oz (1 stick) unsalted butter 2 cups all-purpose flour 1 cup whole wheat flour ¼ cup granulated sugar 1 tbl baking powder 1 tsp kosher salt ½ cup chopped dried figs ¾ cup half and half (plus more for brushing tops of scones) 2 eggs ¼ cup mascarpone 2 tbl fig preserves or jam sugar in the raw, for dusting (optional) For the glaze: ¼ cup fig preserves or jam 2 to 3 tbl water Print Preparation Preheat the oven to 425˚F and line a baking sheet with parchment. Cut butter into small cubes and put into fridge while preparing other ingredients. In a large bowl, mix flour, granulated sugar, baking powder and salt. Cut in butter into dry ingredients: this can be done using the paddle attachment of an electric mixer, a pastry blender, or your fingers. If using your hands, pinch butter cubes between fingers, working flour into the butter until about the size of an almond. Stir in chopped figs. In a different bowl, whisk together cream, mascarpone, eggs and 2 tbl of fig preserves. Add this into the flour mixture, mixing just until combined Scoop dough out onto a floured countertop and form into a disc about 1 inch thick. Using a round cookie cutter (I used a 1½ inch cutter), cut out scones and place onto prepared baking sheet. Brush tops with half and half and sprinkle with sugar in the raw if desired.* Bake 15-20 minutes, rotating pan halfway through. While scones are cooking, make the glaze: in a small sauce pan over low heat, combine preserves and water. Cook, whisking often (to prevent the sugar in the jam from burning) until warmed through and the water has fully mixed into jam. Drizzle glaze over warm scones and serve immediately. *if you want to freeze scones, place on a parchment-lined flat surface (whatever will fit into your freezer) and place in freezer. Once frozen, scones can be put into a Ziploc bag and kept for up to [b]6 months[/b]. [br]There is no need to fully thaw before cooking, simply remove from freezer, place on parchment-lined baking sheet and continue with instructions. Previous Next hungry for more?