Ingredients
Kosher salt
1/2 teaspoon (4g) baking soda
4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
5 tablespoons (75ml) extra-virgin olive oil, duck fat, or beef fat
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced


Directions
1.
Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

2.
Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.

3.
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.

4.
Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

5.
Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.


Special Equipment

Aluminum rimmed baking sheet, fine-mesh strainer
Notes

Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so. For medium-sized Yukon Golds, this means cutting them in half crosswise, then splitting each half again to make quarters. For larger Yukon Golds or russets, you can cut the potatoes into chunky sixths or eighths.



http://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html

New: January 2018

Ingredients
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup white sugar (or less)
3/4 cup quick cooking oats
1/4 cup wheat germ
1/2 cup flax seed
1 teaspoon baking powder
1 teaspoon baking soda

1/4 teaspoon salt
1 cup blueberries (or 1.5 cups)
1/2 cup chopped walnuts (or 1 cup)
1 banana, mashed
1 cup milk
1 egg
1 tablespoon olive oil
1 teaspoon vanilla extract
1 t pumpkin pie spice


Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
2. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts.

3. In a separate bowl, first mash the banana.

4. Then add milk, egg, oil and vanilla. Beat slightly until egg combined.

5. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.

Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.



ORIGINAL RECIPE:

Ingredients
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup white sugar
1/4 cup oat bran
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda

1/4 teaspoon salt
1 cup blueberries
1/2 cup chopped walnuts
1 banana, mashed
1 cup buttermilk
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.


http://allrecipes.com/recipe/86894/health-nut-blueberry-muffins/

Shakshuka With Feta

New: January 2018
By Melissa Clark   YIELD 4 to 6 servings   TIME 50 minutes

INGREDIENTS
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced (or orange)
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
1⁄8 teaspoon cayenne (or more)
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped (dump the whole thing in and then cut it up with scissors)
3⁄4 teaspoon salt, more as needed
1⁄4 teaspoon black pepper, more as needed
5 ounces feta cheese, crumbled (about 1 1/4 cups) (or cubed)
6 large eggs
Chopped cilantro, for serving Hot sauce, for serving


1. Heat oven to 375 degrees.
2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes.
3. Add garlic and cook until tender, 1 to 2 minutes
4. Stir in cumin, paprika and cayenne, and cook 1 minute.
5. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
6. Dot the top with the cubed feta. DO NOT STIR!
7. Gently crack eggs into skillet over tomatoes. Season with salt and pepper.
8. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
9. Sprinkle with cilantro and serve with hot sauce.

aka Russian Tea Cakes
aka Mexican Wedding Cookies

Ingredients
1 cup butter (warm and gooey but not melted)
1 teaspoon vanilla extract (can use almond extract too or a mix)
6 tablespoons confectioners' sugar

2 cups all-purpose flour
1 cup chopped walnuts (small chopped)
1/3 cup confectioners' sugar for decoration

Directions
Preheat oven to 350 degrees F (175 degrees C).

1. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended.

2. Mix in the chopped walnuts. If too dry add milk or water.

3. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.

4. Bake for 12 minutes in the preheated oven.

4. When still warm roll in confectioner's sugar. When cool, roll in remaining confectioners' sugar again.

Adapted from: http://allrecipes.com/recipe/10192/russian-tea-cakes-i/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201

Crème Anglaise
New: December 2017

YIELD Makes 1 cup (enough for two individual chocolate souffles)

INGREDIENTS
1/2 cup whole milk
1/2 cup whipping cream
1 2-inch piece vanilla bean, split
3 large egg yolks
3 tablespoons sugar

PREPARATION
Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

New: December 2017
From: http://www.crunchycreamysweet.com/2013/02/14/finale-chocolate-souffles-for-two-and-le-creuset-giveaway/


Ingredients
3 Tbsp unsalted butter
2 Tbsp unsweetened cocoa powder
3 oz semi-sweet chocolate (used one bar of Theo's 85% dark)
1/2 tsp vanilla extract
2 egg yolks
2 egg whites
2 Tbsp granulated sugar
dash of salt
dash of cream of tartar

Make with 1 cup of creme anglaise
INGREDIENTS for creme anglaise
1/2 cup whole milk
1/2 cup whipping cream
1 2-inch piece vanilla bean, split
3 large egg yolks
3 tablespoons sugar


Instructions
1. Preheat oven to 375 degrees F.
2. Use 1 tablespoon of butter to grease your cocottes. Sprinkle them with sugar, tapping off the excess. Place cocottes on a baking dish and set aside.

3. In a double boiler, melt chocolate bar and powder with the remaining butter. Whisk smooth.
4. Set aside to come to room temperature. Add egg yolks, one at a time and whisk well. Then add vanilla.

5. In a clean bowl of your stand mixer, with a clean whisk, beat egg whites with a dash of salt, cream of tartar and sugar on medium speed until frothy. Increase the speed to high and beat until stiff peaks form. Do not over beat. Keep checking the peaks. As soon as you see the stiff peaks form, stop.

6. Add 1/3 of the meringue into chocolate mixture. Gently fold in. Add the remaining meringue and fold in until no streaks remain. Do not over fold.
7. Spoon the mixture into prepared cocottes. At this point you can cover the dishes and refrigerate the souffles until ready to bake.
8. Place in the oven and bake for 20 minutes.
9. Sprinkle with powdered sugar and serve immediately.

Recipe Notes
It is crucial to beat the egg whites in a clean bowl with a clean whisk. There can be no traces of grease or the meringue won't form. Bake the souffles right before you are ready to serve the dessert for the maximum impression.


PREPARATION
Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

From: https://www.epicurious.com/recipes/food/views/creme-anglaise-4984#