3 portobella mushrooms or container of baby bellas
1/4 C canola oil
3 T chopped onion
4 cloves garlic, minced
4 T balsamic vinegar
Mix all ingredients and pour over mushrooms.
Stir to coat thoroughly.
Marinade 1 hr prior to grilling.
1 1/2 C AP flour
1/2 C WW flour
1 t kosher salt
1 1/2 t bp
3/4 C sugar
1 stick unsalted butter at room temp.
3 very ripe bananas, mashed
1 t vanilla extract
1/2 C chopped walnuts
1/2 C dried unsweetened coconut
Heat oven to 350 deg.
Grease a 9″x5″ loaf pan.
Mix together the dry ingredients, including the sugar in a bowl large enough for the final mixing of all the ingredients.
With a whisk, cream the butter and beat in the eggs and bananas in a smaller separate bowl. Stir this mixture into the dry ingredients, just enough to combine the ingredients (OK to have small lumps).
Gently stir in the vanilla, nuts and coconut.
Pour batter into loaf pan and bake for 45-60 mins, until nicely browned. A toothpick inserted into the center of the loaf will come out fairly clean when it is done, but because of the bananas this bread will remain moister than most. Do not overcook.
Cool on rack fro 15 mins before removing from pan.
by Alison Roman NYT Cooking
2 C AP flour
3 T sugar
1 1/2 t bp
1 1/2 t bs
1 1/4 t kosher salt
2 1/2 C buttermilk
2 lg eggs
3 T unsalted butter, melted
canola oil for pan
Heat oven to 325 deg.
Whisk all dry ingredients together in a bowl.
Using the whisk, make a well in the center, pour the buttermilk into the well
followed by the cracked eggs and the melted butter.
Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine).
The batter can be refrigerated up to 1 hr.
Heat a non-stick skillet on low for about 5 minutes.
Add 1 T canola oil.
Turn heat to med-low, and using a desired size measuring cup, ladle batter into skillet.
Flip pancakes after bubbles rise to surface and bottoms brown, 2-4 mins.
Cook until other sides are lightly browned.
Remove pancakes to a wire rack inside a baking sheet, and keep in heated oven until all batter is cooked and you are ready to serve.
1 pack mini cucumbers from Sam’s (cut each into 8 long slim pieces)
1 T salt to get cucumber softened & juice out
2/3 cup sugar
2/3 cup vinegar
1 T sesame oil
5 minced clove garlic
Sugar & vinegar ratio can be less sugar
1 stick unsalted butter, room temperature
1/2 C tahini, well stirred
1 C sugar
1 large egg
1 egg yolk
1 t vanilla
1 C plus 2 T all-purpose flour (or matzo cake meal if making for Passover)
1/2 t baking soda
1/2 t baking powder
1 t kosher /sea salt
1 3/4 C dark chocolate chips or chunks (about 2/3 bag of a 12oz bag of chips)
Flaky salt or coarse sea salt
Cream butter, tahini and sugar at med speed till light and fluffy, about 5 mins.
Add egg, egg yolk and vanilla and continue mixing for 5 more mins.
Mix flour, bs, bp, salt in a bowl; add to butter mixture and mix at low speed until just combined.
Fold in chocolate chips. Dough will be soft, not stiff. refrigerate at least 12 hrs – this ensures tender cookies.
Heat oven to 325 deg. Line baking sheet with parchment.
Make balls with 2 T of dough. Will make about 20-25 balls.
Place dough at least 3″ apart, bake 13-16 mins or until just golden brown around the edges but still pale in the middle to make thick, soft cookies.
As cookies come out of the oven, sprinkle sparsely with salt.
Let cool on wire racks.
Yield: 14-16 cups
(still needs tweaking!)
8 C chopped lemons, pieces about 1/4″ x 1/2″ (about 14 lemons)
2 C honey
5-6 C sugar
3-4 C water
1/2 C Ball Classic Pectin (powder)
– Cut lemons into quarters and remove and save seeds.
– Chop lemons manually or in a food processor.
– Put all seeds in a small muslin spice pouch.
– Sterilize canning jars.
– Combine lemons, seed pouch (seeds help release pectin from fruit), honey, sugar and water together in a pot, Bring to a boil, stirring occasionally, then simmer for 30-60 mins until peel is of desired softness.
– Adjust sweetness and sourness with more sugar and/or water.
– Put pectin in a small bowl, gradually add and stir in 1-2 C of the hot mixture, then stir this pectin mix into the pot.
– Gently boil and stir for 5 more minutes.
– Fill jars and process in water bath for 10 mins. Turn heat off, leave in bath for 5 more mins before removing jars from water.