Category Archives: Holiday

Appetizer, Dairy-Free, Holiday, Roasted Vegetables, Side, Spring

Roasted Spring Onions

March 28, 2021 Sam

This simple dish is a great side. If you roast them long enough, the lower half softens into a subtly flavored mush and the tops get crispy and salty. It’s a real treat. Two to three per person is enough.

I made this for Passover 2021 and it was an excellent and surprising side.

Print Recipe

Roasted Spring Onions

Simple seasonal deliciousness

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: Vegetarian

Keyword: Spring

Servings: servings

Calories: 88kcal

Equipment

Deep-sided metal pan

Ingredients

6 large spring onions
1 tsp salt
1 tsp ground pepper
1 tbsp olive oil

Instructions

Preheat oven to 425°F.
Trim bottoms and tops of the spring onion. Coat with oil, salt and pepper. Place in the large pan.
Place pan in the oven and roast for at least 20 minutes, uo to 25 minutes, until the tops have darkened significantly and the bottoms look flat as if they've fully softened.

Nutrition

Nutrition Facts

Roasted Spring Onions

Amount Per Serving

Calories 88 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 275mg12%

Potassium 221mg6%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 2g2%

Protein 1g2%

Vitamin A 753IU15%

Vitamin C 14mg17%

Calcium 59mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Appetizer, Holiday, Spring

Caprese Eggplant Bites

March 28, 2021 Sam

These delicious little devils are less work than they look. It’s a lot of dishes, but it’s worth it. They even save pretty well! I made this for a informal Passover 2021 and it was a nice, semi-fresh compliment to a heavier meal.

Print Recipe

Caprese Eggplant Bites

An appetizing bite-sized dish

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Dinner

Cuisine: American, Italian

Servings: servings

Calories: 360kcal

Ingredients

½ cup all-purpose flour
3 large eggs
2 cups bread crumbs
1 tsp kosher salt
½ tsp ground black pepper
1 large graffiti eggplant or 1 medium regular eggplant
½ cup oil Canola or other high-heat oil
3 medium heirloom tomatoes
12 oz fresh mozzarella cheese sliced
Fresh basil
½ tsp red pepper flakes

Instructions

Prep the breading work area. Measure flour and put on a plate. Then measure the breadcrumbs and put on a second plate; add salt and pepper and mix well. Beat 3 eggs in a large, shallow bowl and place between the two plates.
Trim the top and bottom of the eggplant. Slice about ⅜" rounds, or just larger than ¼" rounds.
Preheat the oil in a large frying pan over medium, medium-high heat.
Using one hand, move each slice of eggplant through the flour, coating well. Then dip into the egg, coating well again. Finally, gently press each side into the bread crumbs to ensure it's well-coated.
Using a slotted turner (or tongs), gently place battered eggplant slices into the oil in a single layer. You will have to do a few batches. Fry on each side without disturbing for about 3 minutes per side, until golden brown. Transfer to a paper-towel-lined plate. Repeat until all slices are fried.
Preheat the oven to 400ºF. While the slices fry, slice the tomatoes into the same number of slices as you have eggplants. Also prepare the sliced mozzarella. Once the slices are fried, place on a lightly oiled sheet pan (half-size is fine) and top with the sliced tomatoes and then the sliced mozzarella.
Bake the slices at 400ºF for 3-5 minutes, until the mozzarella just barely starts to melt. While that bakes, slice the basil leaves.
Remove and top with a pinch of red pepper flakes, a pinch of a flaky salt and the sliced basil leaves.

Nutrition

Nutrition Facts

Caprese Eggplant Bites

Amount Per Serving

Calories 360 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 9g56%

Trans Fat 1g

Cholesterol 76mg25%

Sodium 667mg29%

Potassium 413mg12%

Carbohydrates 20g7%

Fiber 4g17%

Sugar 6g7%

Protein 17g34%

Vitamin A 1078IU22%

Vitamin C 10mg12%

Calcium 333mg33%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Great Leftovers, Holiday, Projects

New Year’s Black-Eyed Peas and Veggie Sausages

January 1, 2021 Sam

This started out 2021 right for us. Filled with chunks of delicious, home-made sausage and filled with hearty legumes and brown rice, it was a nutritious start to what will be a great year.

It’s a real project with a great payoff.

Print Recipe

New Year’s Black-Eyed Peas and Veggie Sausages

Starting 2021 off right

Course: Dinner

Cuisine: Southern, Vegetarian

Keyword: Dry Beans, Stew

Servings: servings

Calories: 351kcal

Ingredients

Beans and Rice

2 cups dry black-eyed peas
1 bay leaf
1 dried chipotle pepper
½ onion diced
28 oz diced tomatoes fire-roasted preferred
2 tsp salt
1.5 cups long-grain brown rice

Sauté

3 tbsp olive oil
½ large onion diced
2 carrots diced
1 green bell pepper stemmed, seeded and chopped
1 red bell pepper stemmed, seeded and chopped
2 stalks celery chopped
4 cloves garlic minced or crushed
1 serrano pepper stemmed and diced

Finish

4 links sausage or soyrizo
3 scallions optional, thinly sliced
¼ cup fresh parsley minced

Instructions

Beans

Rinse and pick over the black-eyed peas. Add to a large soup pot with 5 cups water and the bay leaf, chipotle and the diced half-onion. Heat to a boil and then cover and turn to low so it just barely simmers. Let cook until the beans are not quite tender – as quick as 30 minutes, or as much as one hour. You want them to be notably under-cooked, but at least half-cooked. They should have a crunch, but not still be dry.

Add Rice

Once the beans have reached the right near-cooked phase, add the tomatoes, 1 tsp salt and black pepper. Raise the heat and add the rice. Bring to a boil and then turn back to low so it barely simmers. Cook for 30-50 minutes until the beans and brown rice are tender and just cooked.

Sauté and Sausages

While the brown rice cooks, prepare the sauté ingredients. Also prepare the sausages by slicing them into 1-inch pieces.
When the rice and beans are nearly done, heat a large skillet over medium and add 2 tbsp olive oil and then the onions. Soften and brown the onions for 5-6 minutes. Then add the carrots and stir for a 2-3 minutes until bright and starting to soften. Then add the bell peppers, celery, garlic and serrano pepper. Sauté and stir for another few minutes until fragerant. Remove to a small bowl and set aside, leaving the oil in the pan.
In the same pan, add another 1 tbsp oil and heat. Then add the sliced sausages and gently fry, turning after a few minutes. Once done, turn off the heat and remove from heat.

Combine and Serve

Once the rice and beans are fully cooked, turn off the heat. Add the sauted vegetables and mix gently but well. Season with salt and pepper. Add the sausages last, or even add them as you serve the dish. Sprinkle the scallions and fresh parsley on top, if desired.

Nutrition

Nutrition Facts

New Year's Black-Eyed Peas and Veggie Sausages

Amount Per Serving

Calories 351 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Sodium 757mg33%

Potassium 1119mg32%

Carbohydrates 58g19%

Fiber 11g46%

Sugar 12g13%

Protein 18g36%

Vitamin A 3625IU73%

Vitamin C 49.5mg60%

Calcium 132.5mg13%

Iron 6.5mg36%

* Percent Daily Values are based on a 2000 calorie diet.

Basics, Holiday, Sauces

Classic Umami Gravy

November 29, 2020 Sam

This gravy works really well and can even tolerate some improvisation. The key components are here though, so don’t alter it too much. You really do need the fennel and celery seed to give it a nice sausage-like flavor, and the miso helps add important umami.

Print Recipe

Classic Umami Gravy

Prep Time10

Cook Time20

Total Time30

Course: Ingredient, Side Dish

Cuisine: American, Southern

Keyword: Sauces

Servings: servings

Calories: 56kcal

Ingredients

1 small yellow onion minced
3 tbsp unsalted butter
2 tsp fennel seeds crushed
1 tsp celery seeds crushed
1 pinch cayenne pepper
2 tbsp flour
¾ cup vegetable broth
¾ cup milk
1 tbsp miso
1 tsp good-quality soy sauce or tamari

Instructions

Melt the 3 tbsp butter in a saucepan. Sauté the onion until it softens, about 3-5 minutes. Add the spices (fennel, celery seed, thyme and cayenne) and cook for 1-2 minutes until fragrant.
1 small yellow onion, 3 tbsp unsalted butter, 2 tsp fennel seeds, 1 tsp celery seeds, 1 pinch cayenne pepper
Add the 2 tbsp flour and mix constantly for 4-7 minutes until the color turns medium brown.
2 tbsp flour
Reduce the heat to medium low. Add the vegetable broth, miso and soy sauce and stir until smooth and thickened, a few minutes.
¾ cup vegetable broth, 1 tbsp miso, 1 tsp good-quality soy sauce or tamari
Drizzle in the milk slowly and mix well to ensure it all incorporates well. Stir until somewhat thickened, about 5-7 minutes. It will thicken more as it cools.
¾ cup milk
Remove from the heat. Taste and add salt, pepper and other seasonings as needed.

Notes

Makes 10 servings

Nutrition

Nutrition Facts

Classic Umami Gravy

Amount Per Serving

Calories 56 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Trans Fat 1g

Cholesterol 11mg4%

Sodium 177mg8%

Potassium 52mg1%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 179IU4%

Vitamin C 1mg1%

Calcium 33mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Dessert, Favorites, Great Leftovers, Holiday

Excellent, Nutty Apple Crisp

January 20, 2020 Sam

This is Alex’s birthday apple crisp now. For special occasions, or when he approves it to be made. It saves excellently. Pick the best fuji apples you can find.

Print Recipe

Nutty Apple Crisp

Some call it a crumble

Prep Time1

Cook Time1

Total Time2

Course: Dessert

Cuisine: American, California

Keyword: Apple, Nuts

Servings: servings

Calories: 310kcal

Ingredients

100 g pecans
1 tsp cinnamon
1-2 tbsp oil or clarified butter
100 g all-purpose flour
165 g raw sugar turbinado
1 tbsp lemon zest
1½ tsp nutmeg
1 tsp kosher salt
145 g unsalted butter
6 fuji apples
3 tbsp sugar
1 tbsp cornstarch
½ tsp salt
2 tbsp bourbon rye or scotch

Instructions

Pre-heat the oven to 350ºF.
Coat the 100g pecans in 1-2 tbsp oil or clarified butter. Add a bit of salt and cinnamon. Mix well. Place on a foiled baking sheet and bake for 7-10 minutes. Remove and let cool by removing the pecans from heat. Turn off the oven until ready to bake the dish.
100 g pecans, 1 tsp cinnamon, 1-2 tbsp oil or clarified butter
While the pecans cool, pulse flour, raw sugar, lemon zest, nutmeg and salt together. Add the toasted pecans (once cooled!) and pulse very briefly, just 2-3 times.
100 g all-purpose flour, 165 g raw sugar, 1 tbsp lemon zest, 1½ tsp nutmeg, 1 tsp kosher salt
Add the butter and pulse all together until it’s a course meal, with pea-sized chunks. Chill in the fridge or freezer.
145 g unsalted butter
While that cools, peel, core and dice the apples. Toss the apples with the remaining ingredients.
6 fuji apples, 3 tbsp sugar, 1 tbsp cornstarch, ½ tsp salt, 2 tbsp bourbon
Pre-heat the oven to 375ºF. Transfer to a 2-quart dish. Cover with the topping. Bake for 45 minutes. Let cool for 15 minutes.

Nutrition

Holiday, Quick, Roasted Vegetables, Side, Winter

Roasted Root Vegetables

November 28, 2019 Sam

Print Recipe

Roasted Root Vegetables

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: California, Thanksgiving

Keyword: Roasted Vegetables, Simple

Servings: servings

Calories: 117kcal

Ingredients

2 large parsnips
1 large purple-top turnip
1 large fennel bulb
2 small red onions
1 tbsp sage minced
1 tsp rosemary minced
1 tsp thyme minced
1 tsp salt
fresh ground pepper
2 tbsp olive oil

Instructions

Remove the skin from the red onion. Peel the parsnips. Chop everything into large chunks, about ½" each. Consistent sizes helps things roast evenly.
2 large parsnips, 1 large purple-top turnip, 2 small red onions, 1 large fennel bulb
Preheat oven to 450ºF.
Add the minced herbs. Add about 1 tsp salt and plenty of fresh pepper. Add the 2 tbsp olive oil.
1 tbsp sage, 1 tsp rosemary, 1 tsp thyme, 1 tsp salt, fresh ground pepper, 2 tbsp olive oil
Toss the vegetables, herbs, olive oil and salt and pepper. Spread vegetables in an even layer on a large sheet pan and place in the oven. Check every 15 minutes and stir at least once. Remove from the oven when done, about 30 to 45 minutes.

Notes

Makes about 6 small servings

Nutrition

Dessert, Favorites, Holiday

Chocolate & Caramel Matzo Bark

April 21, 2019 Sam

An excellent, year-round treat that is particularly beloved (by me) around Passover. Get the best-quality matzo and chocolate you can get to really make this special.

For best results, make sure you have room in the fridge to store and cool the final product. It works best if you can get the chocolate to solidify.

Print Recipe

Chocolate & Caramel Matzo Bark

Prep Time15

Cook Time15

Cooling Time30

Total Time1

Course: Dessert

Cuisine: Jewish

Keyword: Passover

Servings: servings

Calories: 401kcal

Ingredients

4 pieces matzo
160 g butter
180 g brown sugar
250 g semisweet chocolate chips
110 g walnuts
2 tsp kosher or flake salt

Instructions

Preheat oven to 350ºF. Line a baking sheet with foil and oil very lightly. Spread the matzos in the pan in a single layer, breaking them to fit, so it fills the pan.
Heat the butter and brown sugar in a medium saucepan to a boil until it begins to carmelize and is a rich, light-brown color. Pour evenly over matzo, spreading with a spatula to make sure the matzo is well covered. Bake 10 to 15 minutes until the caramel is a golden brown.
Meanwhile, finely chop the walnuts. You want to chop until you have a mix of small pieces and a finer dust-like leftover.
When the caramel is golden brown, remove the matzo and turn off the oven. Sprinkle the chocolate chips evenly over the matzo.
Return the matzo to the oven. Let it sit in the warm oven for 5 minutes. Remove and spread the chocolate evenly with the back of a flat spatula or a knife.
Top with nuts, if using. Sprinkle with the salt. Allow to cool for 30 minutes.

Nutrition

Holiday, Pressure Cooker, Side

Lentil-Jeweled Mashed Potatoes

November 22, 2018 Sam

Converted this to the pressure cooker for Thanksgiving 2018. These were incredible. It looks like a lot of work, but it’s really worth it! The lentils should be fairly firm – don’t overcook them.

Print Recipe

Lentil-Jeweled Mashed Potatoes

Prep Time15

Cook Time45

Other Prep Time1

Total Time2

Course: Side Dish

Cuisine: American, Thanksgiving

Keyword: Lentils, Potatoes

Servings: servings

Calories: 234kcal

Equipment

Stovetop pressure cooker

Ingredients

Lentils

100 g Black caviar lentils
½ medium onion
2 cloves garlic
3 sprigs fresh herbs rosemary, thyme, and/or sage
½ tsp salt
1 tbsp butter
1 tbsp balsamic vinegar to taste, won't use it all

Potatoes

2 lbs Yukon gold potatoes
60 g butter
80 g cream cheese
2 tbsp milk or a bit more
½ tsp salt
½ tsp black pepper

Instructions

Lentils (can be made ahead)

Rinse the lentils and add to a small sauce pan. Put garlic cloves, the half onion and the herbs in a sachet or cheesecloth and add to the pot. Cover lentils with a few inches of water, and add a small amount of salt, about ½ tsp.
100 g Black caviar lentils, ½ medium onion, 2 cloves garlic, 3 sprigs fresh herbs, ½ tsp salt
Turn heat to medium-high and bring to a gentle boil and then immediately turn down to a low simmer. Simmer for 25-30 minutes, until soft, checking at 15 minutes just in case. When lentils are cooked but still toothy, remove from heat immediately. If you are making them ahead, put the lentils in a storage container, let them cool briefly, and then place in the fridge.

Potatoes (best made just before mashing)

Rinse, peel and cut the potatoes into the same size chunks, about 1-inch. Place a steamer in the stovetop pressure cooker and add 1 cup water. Heat to full pressure and then turn off the burner and allow to set for 15 minutes. Release remaining pressure. Check for doneness; a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart. Steam longer if not done.
2 lbs Yukon gold potatoes
Remove the potatoes from the pressure cooker. Rinse out the pressure cooker and briefly dry it. Return it to the stove. Mash the potatoes over lowest heat, allowing steam to escape. They can be a bit chunky here still.
Preheat oven to 350ºF if you’re baking the dish right away; if not, hold off on pre-heating until you’re ready to bake. (The combined dish can be refrigerated for a bit before baking, if desired.)
Turn off the stove and add 60g butter, 80g cream cheese and about 2 tbsp milk (you may need more). Mix and mash everything together. You can take pauses to allow the butter and cream cheese to melt, if that's easier. Add a bit of salt and pepper.
60 g butter, 80 g cream cheese, 2 tbsp milk, ½ tsp salt, ½ tsp black pepper
Stir well and and set aside as you finish the lentils.

Finish lentils

Discard the herbs and other ingredients before continuing, if you haven't already. In a medium saucepan or high-sided skillet, melt 1 tbsp butter over medium heat. Add drained lentils along with just enough of their cooking liquid (less than ¼ cup) to moisten slightly. Bring to a simmer, then cook until lentils are heated through and enough liquid has evaporated that the lentils are coated in a creamy glaze but there isn't any standing liquid.
1 tbsp butter
Add the balsamic vinegar 1 tsp at a time until the lentils have a pleasant bright flavor (it should taste like a light contrasting tang, but not strongly sour). Season with salt and pepper.
1 tbsp balsamic vinegar

Combine and bake

Add the lentils to the mashed potatoes and stir to combine. Add to the baking dish. (You can briefly refrigerate here if needed.)
Bake at 350ºF for 5-15 minutes, until heated through.

Notes

Makes about 8 servings as a side dish

Nutrition

Nutrition Facts

Lentil-Jeweled Mashed Potatoes

Amount Per Serving

Calories 234 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 31mg10%

Sodium 399mg17%

Potassium 517mg15%

Carbohydrates 28g9%

Fiber 5g21%

Sugar 2g2%

Protein 6g12%

Vitamin A 407IU8%

Vitamin C 24mg29%

Calcium 42mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Favorites, Holiday

Baked Mac & Cheese

November 21, 2018 Sam

Traditionally I have made this for Thanksgiving, but I don’t see why (besides for health reasons) I shouldn’t make this every day. Well, maybe that often. But every few months is probably fine, right?

Bakes exceptionally well in the largest of the Forest Fancies Pyrex casseroles.

Print Recipe

Baked Mac & Cheese

The Perfect Casserole™

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Side Dish

Cuisine: American, Comfort Food

Keyword: Thanksgiving

Servings: servings

Calories: 358kcal

Equipment

2+ quart casserole dish

Ingredients

½ lb pasta fusilli, elbows, shells, farfalle, etc.
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk
1 clove garlic
1 tsp smoked or hot paprika
½ tsp cayenne pepper
5 oz cheddar cheese grated
5 oz fontina cheese grated

Topping

½ cup course bread crumbs
1 tbsp olive oil
4 tbsp Parmesan cheese finely grated

Instructions

Cook ½ lb of pasta in a large pot of salted boiling water until it’s barely al dente. (It should be a little undercooked – it will cook more in the oven.) Drain and set aside when done.
½ lb pasta
Grate the cheeses – both the mixed and topping cheese. Crush or finely chop the garlic. Measure out the ingredients, since this one requires active cooking/stirring when making the sauce.
Pre-heat the oven to 425ºF.
In a large saucepot (at least 3 qt), melt the butter over medium heat. Whisk in the 2 tbsp flour and cook, whisking constantly for about 4 minutes, until the flour foams and is beginning to turn a light golden brown.
2 tbsp unsalted butter, 2 tbsp all-purpose flour
While still stirring, add the garlic, paprika and cayenne, then season lightly pepper.
1 clove garlic, 1 tsp smoked or hot paprika, ½ tsp cayenne pepper
Slowly whisk in milk to avoid clumping. Keep whisking while it comes to a simmer, making sure the flour mixture on the edges is totally incorporated.
2 cups whole milk
Remove the pan from heat. Add the grated cheese. Whisk to blend until the cheese is completely melted; it will start thick, then thin out. It should be fairly thin – you want to cook and whisk until it coats the back of a spoon like a cold heavy cream. (It will thicken in the oven and once cooled a bit, so it's ok if it seems far too thin here.) Pour into the baking dish.
5 oz cheddar cheese, 5 oz fontina cheese
In a small bowl, add the ½ cup bread crumps, 1 tbsp olive oil and 4 tbsp grated hard cheese. Spread the toping in a thin layer on top.
½ cup course bread crumbs, 1 tbsp olive oil, 4 tbsp Parmesan cheese
Bake for at least 25 minutes, until everything is bubbling, thickened, and creamy, and the bread crumbs are evenly golden brown.

Nutrition

Nutrition Facts

Baked Mac & Cheese

Amount Per Serving

Calories 358 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 14g88%

Trans Fat 1g

Cholesterol 72mg24%

Sodium 688mg30%

Potassium 305mg9%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 7g8%

Protein 18g36%

Vitamin A 1120IU22%

Vitamin C 3mg4%

Calcium 454mg45%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Basics, Dairy-Free, Dessert, Favorites, Holiday, Quick, Side

Whipped Cream

August 19, 2018 Sam

Print Recipe

Whipped Cream

Prep Time15

Total Time15

Course: Dessert

Cuisine: American, French

Keyword: Powdered Sugar

Servings: servings

Calories: 348kcal

Ingredients

1½ 355ml cups heavy cream
½ cup 60g powdered sugar
1 tsp 5ml vanilla extract

Instructions

Place your metal kitchen-aid bowl in the freezer for at least 10 minutes to chill. Add the heavy cream to the freezer too, but only for 10 minutes at the very most, so it doesn’t freeze.
When ready to make the whipped cream, get the bowl out of the freezer and add the ingredients. Whip using the whisk attachment, starting at low speed and increasing to high speed. Beat until stiff peaks form. Don’t over-beat.
Keep unused whipped cream refrigerated in an airtight container.

Notes

4 servings

Nutrition

Nutrition Facts

Whipped Cream

Amount Per Serving

Calories 348 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 19g119%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 95mg32%

Sodium 23mg1%

Potassium 82mg2%

Carbohydrates 18g6%

Sugar 17g19%

Protein 2g4%

Vitamin A 1238IU25%

Vitamin C 1mg1%

Calcium 56mg6%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.