- 1/2 cup warm water
- 2 packages instant yeast
- 1/2 cup sugar
- 1/2 cup warm milk
- 6 tablespoons melted butter
- 2 eggs
- 1 1/2 teaspoons salt
- 2 1/4 cups whole wheat flour
- Oil for deep-frying
- Cinnamon sugar (1 cup white sugar + 2 teaspoons ground cinnamon)
- White sugar
- Toasted flaked almonds
1. In the bowl of a stand mixer, add warm water, a big pinch of sugar and yeast. Allow to sit until frothy.
2. Into the same bowl, add 1/2 cup sugar, warm milk, melted butter, eggs and salt, and whisk
3. Place a dough hook on the mixer, add the flour with the machine on, until a smooth but
slightly sticky dough forms.
4. Place dough in a bowl, cover with plastic wrap, and allow to proof for 1 1/2 hours.
5. Cut dough into 12 pieces, and roll out into long oval-like shapes about 1/4 inch thick that
resemble a beaver’s tail.
6. In a large, deep pot, heat oil to 350 degrees. Gently place beavertail dough into hot oil and
cook for 30 to 45 seconds on each side until golden brown.
7. Drain on paper towels, and garnish as desired. Toss in cinnamon sugar, in white sugar with
a squeeze of lemon, or with a generous slathering of Nutella and a handful of toasted
- 6 cups Shredded, Frozen Hashbrowns, thawed and drained
- 6 tablespoons Butter, melted
- 1 medium Yellow Onion, thinly sliced and caramelized (~½ cup caramelized onion, instructions following recipe)
- ½ pound Asparagus, sliced in half lengthwise, blanched in salted, boiling water for 1 minute, then bathed in ice water, drained, and dried before adding to quiche
- 8 Eggs
- 1 cup Milk
- ½ cup Heavy Cream
- 8 ounces Goat Cheese
- ¼ cup Minced Chives, plus 1 tbs for garnish
- Salt and Pepper to taste
1. Heat oven to 425˚.
2. Line 9-inch springform pan with parchment paper, then grease with butter or oil.
3. Press drained hashbrowns between paper towels to remove as much liquid as possible.
4. In a bowl, mix dried hash browns with melted butter.
5. Press hash brown mixture into springform pan, making a layer on the bottom and then progressing up the sides of the pan until a shell has been formed. Use the back of a wooden spoon to press hard.
6. Bake crust for 30 minutes, until the potatoes are just browned and beginning to crisp.
7. Remove crust from oven, use back of wooden spoon to compress it more. Make a uniform sheet of potato on the bottom and sides of pan. Wrap sides with tin foil to protect them from burning.
8. Place crust back in oven, under broiler, and broil for 5-10 more minutes, until the crust is golden brown all over.
9. Remove crust from oven and set aside on a baking sheet while preparing the filling. Lower oven temperature to 325˚
10. Add eggs, milk, cream, and goat cheese to blender along with salt and pepper. Blend until frothy, about 1 minute on medium-high.
11. Turn off blender, add chives, return lid to blender and pulse once or twice to distribute chives throughout mixture.
12. Spread caramelized onions into hashbrown crust, covering the bottom.
13. Scatter blanched asparagus over the caramelized onions, reserving a few strands to top the quiche.
14. Pour egg mixture into crust.
15. Add reserved asparagus to top (it will sink slightly). Sprinkle remaining chives on top along with more cracked black pepper.
16. Slide quiche on baking sheet into oven. Cook for 1-1 ½ hours, until it’s just set in the center, puffed, and golden brown on top. Let quiche cool in the pan until very warm, then remove springform ring and cut into slices for serving.
17. Entire quiche can be made ahead. Let cool completely, then refrigerate overnight. When ready to serve, cut cold quiche into wedges, place on a baking sheet and bake in a 350˚ oven until warm, about 10 minutes.
1. Thinly slice onion.
2. Heat a skillet over medium-low heat, coat the pan with oil, and add the onions. Slowly cook the onions, stirring, until they caramelize and release their natural sugars (30-45 minutes). Add a couple of tablespoons of water to deglaze the pan and help the onions break down, if needed.
Ingredients for Ham Steak
- 2 Ham Steaks
- 1 tablespoon bacon fat
- ¼ cup brewed coffee
- ¼ cup water
- 1 teaspoon molasses
- 2 tablespoons butter
Ingredients for the Creamy Grits
- 1 cups Whole Milk
- 1 cups Water
- ½ cup Coarse Ground White Corn Grits
- 2 tablespoons Butter
- Salt and Pepper to taste
1. Melt bacon fat in large sauté pan. Add ham steaks and cook on medium high until browned, then flip and brown the other side, about 3 minutes per side. Remove ham steaks to serving platter.
2. Add coffee, water and molasses to pan and bring to boil. Scrape bits from ham into gravy. Cook for 2 minutes. Remove from heat and whisk in butter. Pour over ham steaks and serve with grits.
1. Bring milk and water to a boil in a large saucepan over high heat. Whisking constantly, pour in the grits. Add 1 teaspoons kosher salt, reduce to a bare simmer, and cook, whisking every 2 to 3 minutes, until creamy and tender, about 25 minutes.
2. Remove saucepan from heat. Whisk in butter. Season to taste with pepper and more salt, if necessary.
Ingredients for Stew
- 2 pounds Chuck Roast, cut into 2-inch cubes
- ½ cup Flour, seasoned with Kosher Salt and Black Pepper
- 2-3 tablespoons Bacon Fat (or lard, or tallow, or goose fat, or neutral oil)
- 3 slices Bacon, chopped
- 1 Yellow Onion, sliced
- 2 Parsnips (about 1 pound), cut into ½-inch cubes
- 3 Carrots, (about ½ pound), cut into ½-inch cubes
- 2 Garlic Cloves, minced (about 1 tablespoon)
- 2 tablespoons Tomato Paste
- ½ cup Chopped Parsley
- 2 sprigs Thyme, stripped
- 2 tablespoons Bourbon/Whiskey
- 1 cup Black Coffee, strongly brewed
- 1 ½ cups Chicken/Beef Stock
- Salt and Black Pepper
Ingredients for Crust
- 1 ½ pounds Russet Potatoes (When cooked and riced this should be about 1 pound, 470g)
- 4 tbsp Butter
- 2 cups Flour (250g)
- 1 tsp Baking Powder
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 Egg whisked with 2 tablespoons Water/Milk
1. Make the potato dough: Peel potatoes and cut into 2-inch piece. Add to stock pot, cover with water by at least 2 inches. Cover the pot and bring to a boil, then drop the heat, remove the lid, and simmer until potatoes are fork-tender (about 15 minutes after removing lid).
2. Drain potatoes and let cool enough to touch. Pass potatoes through ricer or mash quickly with fork/masher. Let the riced/mashed potato cool to room temperature before proceeding.
3. Rub butter between fingers into small clumps and drop them into the same bowl as the cooled, mashed potato. Quickly toss potato and butter together.
4. Add flour, baking powder, salt, and pepper to the potato mixture and knead just until the dough is smooth and comes together. If dough won’t come together, add cold water by the tablespoon until it gathers into a ball. Flatten into disk, wrap in plastic, and refrigerate for at least 30 minutes before rolling.
5. Make the beef stew: Heat oven to 325˚.
6. Mix flour with salt and pepper in medium bowl, then toss beef cubes in same bowl until coated.
7. Heat 11-inch cast iron pan until hot on stovetop, then add bacon fat and let it melt. When it’s shimmering, add beef cubes in batches to brown. Do not overcrowd the pan. When beef cubes are browned, remove from pan and set aside
8. Add bacon to pan and render until crisp over medium-high heat, about 5 minutes.
9. Leave bacon in pan and add sliced onions. Stir to coat the onions in fat, then season with salt. Cook until tender and beginning to go translucent, stirring to avoid burning (about 7 minutes).
10. Add garlic, stir and cook another 2-3 minutes.
11. Add tomato paste, stir to combine and cook for 2 minutes
12. Add carrots and parsnips, stir to combine, sauté for about 5 minutes to get some color on the root vegetables.
13. Add parsley and thyme, stir to combine.Add whiskey, stir.
14. Add coffee and stock, stir.
15. Add browned beef and any accumulated juices, stir to combine.
16. Sprinkle over any remaining flour (from tossing the beef) and stir.
17. Bring to a bare boil, then put skillet in the oven and braise for 60-90 minutes, until beef is fork tender. Add a sheet tray on the rack underneath the skillet to catch any spills.
18. While beef is cooking, roll out the potato dough onto a floured surface. Roll dough until it’s about ¼-⅓ inch thick.
19. Dust rolled-out dough with more flour, then roll dough onto rolling pin in order to transfer it to the skillet.
20. Remove skillet from oven when beef is tender. Increase heat to 400˚.
21. Roll dough over skillet carefully, remembering that the skillet is hot.
22. Press dough onto skillet edge, pulling off any overhanging extra dough. Reserve extra dough.
23. Re-roll excess dough into a log or braid, add around the top of the skillet. Crimp edges with fork or fingers.
24. Brush egg wash over crust, cut vents through top.
25. Put skillet back in oven, bake until crust is golden brown, 20-30 minutes.
26. Remove skillet from oven, scoop and serve.
- 2 tablespoons Butter, softened
- 1 tablespoon Olive Oil, plus extra for drizzling over chicken at end
- 4 garlic cloves: 2 cracked, 2 minced
- 2 tablespoons fresh Sage
- 1 5-6 lb. Chicken
- 4 medium Carrots cut into 2" chunks (about 6.5 ounces total)
- 2 Celery Stalks cut into 2" chunks (about 6 ounces)
- 1 Yellow Onion cut into quarters
- 8 small Red Skinned Potatoes, cut into quarters
- Handful Parsley
- Juice of one Lemon
- Salt & Pepper to taste
1. Soak clay pot in water (completely submerged) for at least 30 minutes.
2. Mix softened butter with olive oil, add 2 minced garlic cloves, sage, lemon zest, salt and pepper to taste. Set aside.
3. Loosen chicken skin by lightly inserting fingers under skin. Rub a small amount of butter/herb mixture lightly under loosened skin. Rub remaining butter mixture on outside of chicken. Season outside of chicken with salt and pepper.
4. Season chicken cavity with salt and pepper. Place as many vegetables as will fit, along with the 2 cracked garlic cloves in chicken cavity. Place remaining vegetables along with potatoes in bottom of baker.
5. Set chicken on top of vegetables in baker. Stuff parsley around the chicken. Squeeze lemon juice around chicken and onto parsley.
6. Add clay pot lid on top and put baker in cold oven. Set oven temperature to 425°F and cook for 1 ½ - 2 hours (the first 20-30 minutes of your baking time will be the oven coming up to temperature). Remove lid of clay pot and turn heat up to 500˚.
7. Remove chicken from the oven and drizzle extra olive oil over the skin while the oven reaches maximum temperature. Put chicken back in (still uncovered) and cook for an additional 10-15 minutes, or until skin is golden brown. Chicken is done when meat thermometer inserted in thigh area reads 165°F.
Ingredients for Beans
- 8 ounces Navy Beans
- 1 tablespoon Kosher Salt
- 1 medium Yellow Onion, halved
- 1 medium Carrot, roughly chopped
- 2 Celery Stalks, roughly chopped
- 2 Garlic Cloves
- 1 sprig Rosemary
- 1 Bay Leaf
Ingredients for Soup
- Oil for sautéing
- 1 medium Yellow Onion, chopped
- 1 medium Carrot, diced
- 2 Celery Stalks, diced
- 1 tablespoon minced Rosemary Leaves
- 2 cloves Garlic, minced
- 450g Chopped Tomatoes (from can or box)
- 4 cups Water + 4 cups Bean Cooking liquid
- Cooked beans
- 1 Parmesan Rind
- 8 ounces Green Beans, cut into ½ inch pieces
- 1 cup dried Pasta (macaroni, orecchiette, anything small)
- Chopped, fresh basil and parsley for serving
1. Prepare the beans: cover beans with cold water by a few inches. Stir in salt. Soak overnight, at least 12 hours. Drain and rinse with cold water.
2. Add rinsed beans to stock pot with onion, carrot, celery, garlic, rosemary, and bay leaf. Cover with water by several inches. Add pinch of salt. Bring to boil, reduce to simmer, cook until beans are tender (about 45 minutes), topping off the water as necessary.
3. When beans are tender, remove vegetables and aromatics with tongs, then drain beans and reserve cooking liquid.
4. Make the soup base: Heat oil in Dutch oven or stock pot, sauté onion, carrot, celery, and minced rosemary. Season with salt and pepper. Cook until vegetables are softened, 10-15 minutes, stirring to prevent burning. Add oil as necessary.
5. Add garlic and cook for 1-2 minutes, until fragrant.
6. Add tomatoes, stir and cook until the liquid has cooked off, 5-7 minutes.
7. Add cooked beans, reserved bean cooking liquid, 4 cups water, and parmesan rind. Bring to a boil, drop to simmer, cook for at least 10 minutes and up to 2 hours before adding final ingredients.
8. When ready to serve, add dried pasta and green beans, stir and cook for 10-15 minutes, until both are tender.
9. Stir in chopped herbs just before serving. Season with salt and pepper to taste.
- 275g AP Flour
- 100g Maple Sugar
- 100g Oat Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ¾ teaspoon Kosher Salt
- ¾ teaspoon Cinnamon
- 1 cup Maple Syrup
- 3 Eggs
- 125g Canola Oil (~⅔ cup)
- 1 teaspoon Vanilla
- 8 ounces Roasted Chestnuts, chopped
- Oil or cooking spray, for loaf pan
- 3 tablespoons Maple Sugar, for loaf pan
- 9x5 loaf pan
1. Heat oven to 350˚
2. In a small bowl, whisk together dry ingredients.
3. In a large mixing bowl, whisk together maple syrup and eggs until color is slightly lighter (1-2 minutes).
4. Add oil and vanilla to egg mixture and continue to whisk, lightening the color some more (1-2 minutes).
5. Fold dry ingredients into wet, making sure to scrape the bottom of the bowl as you mix to break up any flour clumps.
6 Add chopped chestnuts and fold just until mixed
7. Spray 9x5 loaf pan with oil, then sprinkle remaining maple sugar into the pan. Shake pan until all surfaces are coated in maple sugar.
8. Pour batter into loaf pan.
9. Bake cake for 70-90 minutes, until a knife or toothpick inserted into the center comes out clean (or, measuring with a probe thermometer, the cake reaches 185˚-200˚).
10. Let cake cool in loaf pan before unmolding.
11. Serve with maple cream.