September 15, 2016 |
Makes 12 biscuits 11/2 cups sifted unbleached all- purpose flour (sift before measuring) 1 tablespoon baking powder 1 teaspoon salt 11/3 tablespoons packed light brown sugar 1/4 teaspoon pumpkin pie spice or cinnamon 1/4 cup chilled butter, cut into cubes 1 cup cold mashed sweet potatoes or yams (microwave 2 large potatoes in advance, and chill) 3 to 5 tablespoons whole milk For the glaze: 2 tablespoons milk For the topping (optional): 4 tablespoons softened butter whipped with 1/4 teaspoon cinnamon 1 tablespoon brown sugar 1. Position a rack in the center of the oven, and preheat to 425 degrees.
September 1, 2016 |
Makes 12 servings 1 pound sweet butter 1 cup turbinado sugar 6 fresh large peaches (a little firm to the touch), washed, peeled, pitted, and sliced in half A package of puff pastry dough (defrosted if frozen), cut into 12 circles to cover each peach half 1. Put the butter into a saucepan. Add the sugar and melt it into the butter over low heat. 2. Put half of the butter mixture on the bottom of a 9-inch tart pan. Top with a layer of peach halves cut side down.
September 1, 2016 |
Makes 4 ounces 6 very ripe peaches, skin and pit removed 1 cinnamon stick 1. Place skinned and pitted peaches in a blender and blend until smooth. Pour blended peaches into a medium saucepan and place on the stove on medium-low heat. Add the cinnamon stick to the peach mixture. Bring to a boil and then reduce to a simmer. Cook, stirring every few minutes, making sure mixture does not burn. Cook until the water evaporates, the sugar caramelizes, and the mixture reduces and thickens.
September 1, 2016
Makes 4 servings 1/3 cup almond butter 2 small bird's-eye/Thai red chili peppers, seeded and finely chopped 2 tablespoons finely chopped cilantro (optional) 2 large cloves garlic, minced to a paste 2 tablespoons water, or more as needed 1/4 cup fresh lime juice (from 2 or 3 limes), plus lime wedges for serving Sea salt Freshly cracked black pepper 24 jumbo, shell-on, deveined shrimp (about 11/4 pounds) Watercress, for serving 1. Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.
August 18, 2016
Makes 4 to 5 servings For the peaches: 3 tablespoons butter 4 peaches, peeled and sliced into thick pieces 2 tablespoons brown sugar Several basil leaves, sliced thin 1/2 pint raspberries For the Caramel Almonds: 1/2 cup brown sugar 1/2 cup sliced almonds 1 tablespoon butter or 1 tablespoon heavy cream 1. Preheat oven to 450 degrees. Use 1 tablespoon of the butter to grease a baking dish or sheet pan. Place the peaches on baking sheet, dot with butter, and sprinkle a bit of the brown sugar onto each slice.
June 30, 2016
Makes 12 servings For the biscuits: 5 cups all-purpose flour 11/4 teaspoons salt 1 teaspoon baking soda ¼ teaspoon baking powder 11/2 cups 83 percent European style cultured butter (unsalted), chilled and cut into small cubes 2 cups buttermilk 1 to 2 tablespoons heavy cream For the gravy: 4 tablespoons butter 1 pound pork breakfast sausage (uncased) 2 teaspoons fresh ground black pepper 1/3 cup flour 1 quart whole milk Salt to taste 1. Make the biscuits: Preheat oven to 425 F. Combine dry ingredients in a bowl, and whisk to break up any lumps.
June 16, 2016
Makes 2 servings 4 slices of your bread of choice 1/4 cup crunchy peanut butter 1 cup sour cherries Sea salt, to taste 1. Toast bread, slather with crunchy peanut butter, stud with sour cherries, and sprinkle with sea salt. Per Serving (with wheat bread) : 458 calories; 16 grams protein; 61 grams carbohydrates; 6 grams sugar; 18 grams fat; no cholesterol; 433 milligrams sodium; 6 grams dietary fiber.
June 12, 2016 |
Sunny's Omelet Makes 2 servings 2 teaspoons olive oil 4 ounces baby spinach 4 ounces of white mushrooms, sliced Sprig of fresh or pinch of dried thyme (optional) 4 large eggs 2 teaspoons butter 1. Preheat a 10-inch nonstick sauté pan over medium heat for 2-3 minutes. 2. When the pan is hot, add oil to the pan and swirl to coat the bottom. 3. Add the mushrooms and thyme (if using) to the pan and sauté for 3-5 minutes. 4. If you used a sprig of fresh thyme, remove it and discard, add the spinach to the pan with the mushrooms, and add a pinch of salt and a pinch of pepper (optional)
June 3, 2016
Makes 8 servings 5½ pounds beef cheeks 3 12-ounce bottles Flemish red ale 1 bouquet garni (sprigs of herbs such as thyme, bay leaf, basil, and rosemary tied together in a bundle) 1 pound onions, peeled and chopped Oil or butter for sauteing 1 quart veal stock ½ cup vinegar 8 tablespoons mustard 31/2 ounce slice gingerbread 1. The day before serving, cut the beef cheeks into pieces about 1½ inch square and place in a bowl along with three-quarters of the beer and the bouquet garni.
May 5, 2016
DEAR ABBY: I have been in a serious relationship with my boyfriend for two years. He shared with me that he was sexually abused by a cousin for years as a child. He told me he has never disclosed it to anyone but me. My boyfriend says he has come to terms with the abuse and his abuser, but I'm not sure it's true. He became really upset when he spoke about it the one time, and we haven't discussed it since. I'm afraid to pry, but I think he may need help. His abuser is still present in his life.