Monday, December 29, 2014 0 comments

Pecan Crusted Dijon Salmon

  • 1/4 cup butter, melted
  • 3 tablespoons Dijon mustard, spicy brown, or stone ground mustard
  • 1 1/2 tablespoons honey
  • 1/4 cup dry bread crumbs
  • 1/4 cup finely chopped pecans
  • 4 teaspoons chopped fresh parsley or 1 tablespoon dried parsley
  • 4 (4 ounce) fillets salmon
  • salt and pepper to taste
  1. Preheat oven to 425 degrees .  
  2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
  3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
  4. Bake salmon 12 minutes in the preheated oven, or until it flakes easily with a fork. Garnish with a wedge of lemon.

Thursday, December 25, 2014 0 comments

Prime Rib

  • 5-8 lbs Rib Roast, bone-in
  • Salt
  • Pepper
  1. One day before you cook the roast remove from packaging and let dry out in fridge uncovered. 
  2. Pull roast out of fridge and let come to room temperature before baking. About 2 hours. 
  3. Cover roast in salt and pepper at least one hour before roasting. 
  4. Roast in a 200°F oven until it hits 120°F at the center.
  5. Remove from oven and tent lightly with aluminum foil and let it rest at least 30 minutes and up to one and half hours.  Alternately if you need more time simply FTC  (foil, towel, cooler) for up to 6  hours.
  6. 10 minutes before serving, remove the foil and place it back into an oven preheated to its highest possible setting (500°F+). Roast until well-browned and crisp, about 10 minutes. 
  7. Carve and serve immediately.
  8. For more info about Prime Rib, read this guide.

Brown Bag Apple Pie

Bottom Crust:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons white sugar
  • 6 tablespoons unsalted butter
  • 2 1/2 tablespoons cold water, or more as needed
Pie Filling:  
  • 5 pounds Granny Smith apples - peeled, cored and thinly sliced  
  • 1/2 cup brown sugar 
  •  2 tablespoons all-purpose flour  
  • 1 teaspoon ground cinnamon  
  • 1/2 teaspoon ground nutmeg  
  • 1 pinch ground ginger  
  • 2 tablespoons lemon juice  
  • 2 tablespoons graham cracker crumbs
  Pie Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup softened butter
  • 1/2 cup superfine sugar
    1. To make the bottom crust, stir the flour and white sugar together in a bowl until well-combined. Rub the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with cold water, a couple of tablespoons at a time, mixing the dough together lightly with a fork until it barely holds together.
    2. Form the dough into a ball and roll it out to a circle about 1/8-inch thick. Gently ease the dough into an 8-inch pie dish. Cut off any excess pastry with a knife. Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish. Set the crust aside.
    3. To make the pie filling, stir the apples, brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, ginger, and lemon juice together in a large bowl; set aside.
    4. To make the topping, mix 1/2 cup of flour, 1/2 cup of softened butter, and the superfine sugar together in a bowl until you have a sticky, moist dough.
    5. To assemble the pie, cover the bottom of the pie crust with a light, even layer of graham cracker crumbs. Fill the pie with the apple mixture, piling it up in a mound shape. Pinch off pieces of the topping mixture, flatten them a little with your fingers, and dot them at random all over the top of the filling, covering as much of the filling as possible.
    6. Preheat oven to 425 degrees F (220 degrees C).
    7. Tear off 2 30-inch-long pieces of parchment paper and place them in a cross shape on a work surface. Place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie and fold and staple the parchment paper over the pie to completely enclose and seal in the pie. The paper should not touch the top or sides of the pie. Place the parchment-wrapped pie on a baking sheet to catch any drips.
    8. Bake in the preheated oven for 1 hour. Don't peek inside the parchment paper while baking. Remove from the oven, carefully tear the parchment paper away from the pie, and let cool; serve warm. Store leftovers in refrigerator.

Vanilla Bean Ice Cream

  • 2 cups heavy cream
  • 1 cup half-and-half
  • 2/3 cup granulated sugar
  • 2 vanilla beans, split lengthwise and scraped, seeds reserved
  • 6 large egg yolks
  1. Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Combine cream, half-and-half, sugar, and vanilla beans and seeds in a medium saucepan and bring to a simmer over medium heat, stirring occasionally until sugar is dissolved, about 12 minutes.
  2. 2Meanwhile, whisk egg yolks in a second large bowl until smooth. Remove cream mixture from heat and slowly pour about 1 cup into the egg yolks, whisking constantly until smooth. Pour cream-egg mixture back into the pan and cook over low heat, stirring constantly, until custard coats the spoon, about 2 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
  3. 3Remove custard from heat and strain through a fine-mesh strainer into a third large heatproof bowl to remove any lumps, scraping as much vanilla bean through the strainer as possible. Remove vanilla bean pods from the strainer and add to the custard. Place ice cream base over the ice bath to cool to room temperature, about 10 to 15 minutes.
  4. 4Cover and place in the refrigerator to chill completely, at least 3 hours or overnight. Once chilled, remove the vanilla bean pods and freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in the freezer for up to 1 week.

Yorkshire Pudding

  • 4 large eggs
  • 1 1/2 cups whole milk
  • 1/2 teaspoon coarse salt
  • 1 1/4 cups all-purpose flour
  • 4 tablespoons vegetable oil (or beef drippings) 
  1. In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
  2. Preheat oven to 425°F.
  3. Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
  4. As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
  5. Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.
    Note: the key is COLD batter and HOT pans. 
Wednesday, December 24, 2014 0 comments

Smithfield Inn She Crab Soup

  • 1 stick unsalted Butter 
  • 4 T. flour 
  • 4 cups Half and half 
  • 1 cup Milk 
  • 1 lb. Lump crab meat (she crab if you can get it) 
  • 1 1/2 tsp. Worcestershire 
  • Dash hot pepper sauce 
  • 1/4 tsp. mace or nutmeg 
  • 1 tsp salt 
  • ~2 oz. dry sherry 
  1. In a heavy saucepan, cook butter and flour over medium heat for about 5 minutes, don't burn it
  2. Add half and half and milk. Turn heat to low and cook until mixture simmers and thickens. 
  3. Add crabmeat, Worcestershire, hot pepper sauce, nutmeg, and salt. 
  4. Cook over low heat for 5 minutes more. Taste and adjust seasonings as needed.  
  5. To serve put about 1/4 oz. sherry into each soup bowl. Ladle soup on top and garnish with parsley.
  6. Serves 8. You can cut this recipe in half to make less. Do not boil when reheating.
Saturday, November 29, 2014 0 comments

Perfecto Pork

  • Boneless pork loin (NOT tenderloin) cut 2/3rd's though lengthwise on non-fat side
  • 2 teaspoons salt
  • pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon sage
  • 1/2 teaspoon ground bay leaves
  • 3 cloves mashed garlic
  1. Mix together garlic, salt and herbs and coat pork with mixture. 
  2. Cover and refrigerate 2-24 hours. 
  3. Pull pork out of the fridge 1 hour before you begin to cook it. 
  4. Preheat oven to 325 degrees. 
  5. Cook pork until internal temperature reaches 145 degrees. 
  6. Flip pork so fat side is up and broil on high until the fat melts and turns brown, be careful not to burn it.
  7. Remove from oven and let rest at least 10 minutes before you slice.


Roasted Garlic Mashed Potatoes

  • 5 pounds Russet Or Yukon Gold Potatoes, Peeled And Rinsed
  • 3 heads To 5 Heads Roasted Garlic
  • 1-1/2 stick Regular Salted Butter (3/4 Cup)
  • 8 ounces, plain Greek Yogurt
  • 1/2 cup Or So Half-and-half or other cream
  • Salt To Taste
  • Black Pepper To Taste

  1. Cut the peeled potatoes into pieces and cook in boiling water until fork-tender. 
  2. Drain water and return to pot, and mash potatoes with a masher, not a hand mixer, until lots of the steam has escaped.
  3. Next, mash in softened butter, cream cheese, half-and-half, and salt to taste. 
  4. Dump in three to five heads of roasted garlic cloves; stir together, then check seasoning. Be sure to salt adequately.
  5. Add some fresh ground black pepper, and serve with one or two roasted garlic cloves on top.

Victoria Tea Pastry

  • 1 cup water
  • 1/2 cup butter
  • 1 cups flour
  • 3 eggs
  • Another 1/2 cup butter 
  • 2 Tablespoon cold water
  • 1 Tablespoon almond extract

  • 1/4 cup butter softened
  • 1 cup powdered sugar
  • 1 Tablespoon milk
  • 1/2 teaspoon almond extract
  • 1/4 cup toasted sliced almonds
  1. Preheat oven to 350 degrees.
  2. Bring 1 cup water and 1/2 cup butter to a boil in a sauce pan. 
  3. Remove from heat and immediately stir in 1 cup flour and beat with a wooden spoon until smooth.
  4. In a stand mixer combine 1 cup flour and 1/2 cup cold butter (cut into little pieces) and blend well with the pastry attachment.
  5. Slowly add 2 Tablespoons of cold water. 
  6. Mix until dough forms into a ball. 
  7. Divide in half and place side by side on a cookie sheet sprayed with oil. 
  8. Flatten to about 1/2 inch thick and keep 1 inch apart. 
  9. Add 3 eggs to the first mixture, one at a time. Fully mix in each egg before adding the next. 
  10. Add almond extract and mix well. 
  11. Evenly spread on each dough strip.
  12. Bake 1 hour at 350 degree, do not open the oven during this time. 
  13. Cool 10 minutes and frost with topping. 
  14. For the topping combine 1/4 cup butter (softened) with 1 cup powdered sugar, 1 Tablespoon milk and 1/2 teaspoon almond extract. 
  15. Spread on warm pastries and sprinkle to toasted almonds on top. 


Homemade Pie Crust

  • 2 and 1/2 cups all-purpose flour
  • 1 and 1/4 teaspoons salt
  • 6 Tablespoons unsalted butter, chilled and cubed
  • 3/4 cup  coconut oil (should be solid at room temperature, chill if your house is warm)
  • 1/2 - ice water
  1. Mix the flour and salt together in a large bowl. Add cold unsalted butter and shortening. Using a pastry blender or two forks, cut the butter and shortening until the mixture resembled coarse meal.
  2. Slowly drizzle in the very cold water 1 Tablespoon at a time, stirring with a large spatula after every Tablespoon of water that you add. You  may need up to 2/3 cup of ice water. Do not add any more water than you need to. Stop adding water when the dough begins to clump. I usually use around 1/2 cup.
  3. Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky. Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 5 days or in the freezer for up to 2 weeks).
  4. Proceed with the pie per your recipe's instructions.


Shiitake-Mushroom Stuffing with Sausage and Cherries

  • 1/4 cup extra-virgin olive oil
  • 2 large onions, chopped (6 cups)
  • 4 leeks, white and pale-green parts only, quartered, finely chopped, and rinsed well (5 cups)
  • 1 bunch celery, finely chopped (4 cups)
  • 4 garlic cloves, minced
  • 8 ounces shiitake mushrooms or other 'exotic' blend
  • 1 pound sweet Italian sausage
  • 10 cups dried white Pullman bread or sandwich bread, crusts removed, bread cut into 1/2-inch cubes (from 2 loaves)
  • 2 cups dried cherries, coarsely chopped
  • 1/4 cup chopped fresh sage
  • 2 tablespoons fresh thyme
  • 2 cups homemade vegetable or chicken stock
  • 8 ounces (2 sticks) unsalted butter, melted
  • Coarse salt and freshly ground pepper 

  1. Heat 2 tablespoons oil in a large straight-sided skillet over medium heat. Add onions, leeks, celery, and garlic. Cook until onions are translucent and tender, about 20 minutes.
  2. Add mushrooms, and cook until soft, about 5 minutes. Transfer mixture to a plate, and let stand until cool, about 5 minutes. (Onion-mushroom mixture can be refrigerated overnight.)
  3. Return skillet to medium heat. Stir in sausage, and cook, breaking into small pieces, until browned, about 9 minutes. Remove from skillet using a slotted spoon, and transfer to paper-towel-lined plates. Let drain. (Sausage can be refrigerated overnight.)
  4. Combine onion-mushroom mixture, bread, cherries, sage, and thyme in a large bowl. Just before baking, pour stock and melted butter over top of mixture. Season with salt and pepper. Mix to combine.
  5. Let stuffing stand for 10 minutes, allowing bread to soak up liquid.
  6. Preheat oven to 375 degrees. Transfer stuffing to a 9-by-13-inch baking dish, and bake until top is crisp and stuffing is heated through, 45 to 50 minutes. Serve warm.

Sunday, November 16, 2014 0 comments

Bran Muffins


  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 3/4 cup brown sugar
  • 1 Tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt

  • 1 cup milk
  • 1/2 cup coconut oil
  • 1/4 cup honey
  • 1 egg, well beaten

  • 1 1/2 cups bran
  • 3/4 cup banana or squash or pumpkin

  1. Mix first set of ingredients
  2. Add second set
  3. Add third set, mix just until moistened
  4. Pour into muffin pan
  5. Bake at 400 for 18-22 minutes


Granola Bars


  • 1/2 cup peanut butter (almond butter)
  • 1/4 cup coconut oil, melted
  • 1 cup honey (agave)
  • 1 tsp baking soda
  • 1/4 cup flax seed
  • 1 cup whole wheat flour
  • 4.5 cups oats
  • 1/2 cup dark chocolate chips

  1. Mix first 3 ingredients 
  2. Add dry ingredients.  
  3. Spread into 8x10 baking pan
  4. Bake at 350 for 18 minutes.
  5. Let cool and cut into bars
Sunday, November 9, 2014 0 comments

Lemon Thyme Roasted Potatoes

  • 4-5 medium small Potatoes, cut into cubes
  • 4-6 Tbls Butter
  • 1 Lemon
  • 1 Tbls Thyme (fresh or dried)
  • Salt and Pepper to taste
  • 4-6 Cloves Garlic

  1. Preheat oven to 350
  2. Cut potatoes into cubes and put in a bowel
  3. Melt the butter and toss with the potatoes
  4. Mince 4-6 garlic cloves and add to the mix
  5. Squeeze half a lemon into the mix.
  6. Slice up the rest of the lemon into thin slices and add to the bowl.
  7. Chop up the thyme and throw it in. 
  8. Add at least 1 tsp of salt and some pepper
  9. Put mixture in a roasting pan and cook until slightly crispy, about 45 minutes. 


Honey Sweetened Corn Muffins

  • 1 1/4 cup stone ground cornmeal
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 3/4 cup  plain Greek yogurt
  • 1/2 cup milk
  • 1/4 cup honey (see note)
  • 1/4 cup melted coconut oil
  1. Preheat the oven to 400 degrees.
  2. Grease a 12-cup muffin tin.
  3. In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder, and salt.
  4. In a medium bowl, lightly beat the eggs. Add the yogurt, milk, honey, and melted coconut oil and whisk to combine well.
  5. Add the wet ingredients to the dry ingredients and fold together until just incorporated. The batter should be light and fluffy, so try not to stir too much and deflate the batter.
  6. Fill the 12 muffin cups and then bake 10-12 minutes or until the muffins are just cooked through. As all ovens vary, check a few minutes early; they will cook quickly at the high oven temperature and over-baking will create a dry baked good.
  7. Serve warm with butter and/or your favorite jam, as desired.

Balsamic Glazed Salmon

  • 1/2 cup balsamic vinegar
  • 1/4 cup white wine
  • 2 Tbsp honey
  • 1 Tbsp dijon mustard
  • 1 Tbsp chopped fresh rosemary, divided
  • 1 cloves garlic, finely minced
  • Salmon, about 1 lbs
  • Salt and freshly ground black pepper
  • 2 tsp olive oil
  1. In a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, 1/2 Tbsp of the chopped rosemary and the garlic.
  2. Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to 1/3 cup, about 13 - 15 minutes, stirring occasionally.  
  3. Remove from heat and pour into a heat proof dish (using a rubber spatula to get it all out) and allow to cool. 
  4. Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium-high heat and add 1 tsp of olive oil.
  5. Once pan and oil are hot, add salmon and cook, without moving, until salmon has nicely browned on bottom, about 3 - 5 minutes. Carefully flip salmon to opposite side and continue to cook 3 - 5 minutes longer until bottom is browned and salmon has cooked through. 
  6. Serve warm drizzling salmon with balsamic rosemary glaze and sprinkling tops with remaining 1/2 Tbsp of rosemary. 
Sunday, September 21, 2014 0 comments

Sourdough Sandwich Bread

Ingredients: (for 1 loaf)

  • 2/3 cup sourdough starter fed or unfed
  • 2/3 to 3/4 cup lukewarm water
  • 1 tablespoon olive oi
  • 1 1/4 teaspoons salt
  • 2 1/4 cups flour
  • 1/3 cup steel-cut oats, traditional or quick
  • 2 teaspoons yeast
  • OPTIONAL: 1 cup chopped Granny Smith apple (about 1 small apple)

  • Directions: 
    1. Combine all of the ingredients in a bowl, the bowl of an electric mixer. Mix until a sticky dough has formed. You should be able to pull it away from the bowl.  
    2. Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 90 minutes. The dough will become puffy, though it may not double in bulk.  
    3. Lightly grease an 8 1/2" x 4 1/2" loaf pan.  
    4. Gently deflate the risen dough, and shape it into a log. Place it in the pan, cover it lightly, and allow it to rise until it crests at least 1" over the rim of the pan, 60 to 90 minutes 
    5. Towards the end of the rising time, preheat the oven to 350°F.  
    6. Bake the bread for 40 to 45 minutes, tenting it with foil after 15 to 20 minutes; it will continue to brown slowly. 
    7. Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool.        

    Sunday, July 27, 2014 0 comments


    • 1/3 cup white sugar
    • 1/2 teaspoon salt
    • 1/8 teaspoon pepper
    • 1/4 cup milk
    • 1/2 cup mayonnaise
    • 1/4 cup buttermilk
    • 1 1/2 tablespoons distilled white vinegar
    • 2 1/2 tablespoons lemon juice
    • 8 cups finely chopped cabbage
    • 1/2 cup grated carrots
    1. In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth. 
    2. Add the cabbage and carrots and mix until blended with the dressing. 
    3. Refrigerate for at least 2 hours before serving.

    Braised White Beans

    Simple White Beans with Rosemary and Garlic via Relishing It


    • 3 cups dried white beans (preferably cannellini, buy navy would work, too)
    • 1/2 large white onion, chopped
    • 2 bulbs garlic, peeled
    • 2 large sprigs of fresh rosemary, chopped
    • a few sprigs of fresh thyme, left whole
    • 1 dried bay leaf
    • extra-virgin olive oil
    • kosher salt and cracked pepper


    1. Soak beans overnight or do a quick-soak method by placing the beans in a large pot or Dutch oven, cover with cold water and a sprinkle of kosher salt.  Bring the beans to a boil.  Boil for one minute. Remove pot from heat and cover with a lid.  Let sit for two hours.  Drain beans when ready to use.
    2. In that same Dutch oven, to the beans add the chopped onion, garlic cloves (from the two bulbs), chopped rosemary, whole sprigs of thyme, bay leaf, a bit of kosher salt and cracked black pepper.
    3. Just barely cover the beans with fresh cold water.  Then add a couple of glugs of olive oil — about 1/4 cup.   Bring to a boil, then immediately reduce heat to a medium/low simmer.  Let cook for about one hour, stirring every so often, or until the beans are your desired consistency.  I like mine to be rather soft, but still hold their shape a bit.
    4. When they are done cooking, remove from the heat.  Remove the thyme twigs and the bay leaf. 
    5. Using an old potato masher or a fork, mash a few of the beans to thicken them up a bit,  3/4 cup or so.
    Saturday, July 26, 2014 0 comments

    Blueberry Muffins

    • 3/4 cup fresh blueberries
    • 1 and 1/4 cup flour (half wheat, half all-purpose)
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 4 Tbsp honey
    • 6 oz. vanilla Greek yogurt
    • 1/4 cup coconut oil
    • 1 Tbsp blueberry juice (if you have some on hand)
    • 1/4 cup milk
    • 3/4 tsp vanilla
    • 1 egg
    • Preheat oven to 375
    • Mix dry ingredients and wet ingredients seperately.
    • Add blueberries to dry ingredients and gently fold in wet ingredients.
    • Scoop into muffin tins and bake for 18 minutes.

    Chicken Pot Pie

    • 1 lb cooked chicken, diced
    • 1 cup sliced carrots
    • 1 cup frozen peas
    • 1/2 cup sliced celery
    • 1/3 cup butter
    • 1/3 cup chopped onion
    • 1/3 cup all-purpose flour
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1/4 tsp celery seed
    • 1 3/4 cups chicken broth
    • 2/3 cup milk
    • 2 unbaked pie crusts

    1. Preheat oven to 425
    2. Sautee onions and carrots in butter.  Add peas and celery for the last few minutes.
    3. Stir in flour, salt, pepper and celery seed.  
    4. Slowly add broth and milk.  Simmer over medium-low heat until thick.  Add chicken.
    5. Place mixture in pie crust and cover with second crust.  Make several slits in the top.
    6. Bake for 30-35 minutes until pastry is golden brown.  Cool for 10 minutes.

    Peach Cobbler


    • 8 fresh peaches - peeled, pitted and sliced
    • 1/4 cup white sugar 1/4 cup brown sugar
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon ground nutmeg
    • 1 teaspoon fresh lemon juice
    • 2 teaspoons cornstarch
    • 1 cup all-purpose flour
    • 1/4 cup white sugar 
    • 1/4 cup brown sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 tablespoon cinnamon mixed with 3 tablespoons sugar

    1. Preheat oven to 425 degrees.
    2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
    3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in the boiling water until just combined, the mixture should kind of puff up.
    4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture (don't use it all if you want it less sweet). Bake until topping is golden, about 30 minutes.

    Grilled Trout

    • 2 whole trout, cleaned
    • Olive oil
    • Salt
    • Pepper
    • Lemon, thinly sliced
    • Red onion, thinly sliced
    • 1 close garlic, minced
    • 2 sprig fresh thyme
    • 2 sprig fresh rosemary
    1. Preheat an outdoor grill for high heat and lightly oil the grate.
    2. Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, and place a sprig of rosemary and thyme into cavities.
    3. Turn preheated grill down to low (or adjust vents for charcoal) and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.

    Grandma Yoder's Dill Pickle Recipe

    • 6-8 pickle size cucumbers, about 4-5 inches long
    • 6 cups cider vinegar
    • 9 cups boiling water
    • 1 1/3 cup kosher salt
    • 3 large bunches of dill (fresh)
    • 4 large cloves of garlic
    • 1/4 teaspoon calcium chloride (pickle crisp) per jar (do not use alum)
    1. Put vinegar, salt and water in a large pot and bring to a boil. 
    2. Place a stalk of dill in each clean jar, and 1/2 a clove of garlic and pack in cucumbers. 
    3. Add calcium chloride to each jar. 
    4. Add another stalk of dill, and 1/2 a clove of garlic on top of the cucumbers
    5. Preheat oven to lowest setting. 
    6. Pour boiling mixture into each jar.
    7. Seal jars. 
    8. Turn off oven. 
    9. Place jars and oven and let sit until completely cool.

    Monday, June 30, 2014 0 comments

    Boston Baked Beans

    • 1 pound dried navy bean
    • 8 ounces thick-cut bacon slices (about 6 slices), small dice
    • 1 medium yellow onion, small dice
    • 2 1/2 cups water, plus more for soaking the beans
    • 1/2 cup ketchup
    • 1/4 cup molasses
    • 1/4 cup packed dark brown sugar or raw sugar
    • 1 tablespoon cider vinegar (optional, will add a bit of sour to the sweet)
    • 1 tablespoon Dijon mustard
    • 1 tablespoon kosher salt, plus more as needed
    • 1/2 teaspoon freshly ground black pepper, plus more as needed
    • 1/8 teaspoon ground cloves
    1. Place the beans in a large bowl and pick through them, discarding any broken beans or stones. Cover the beans with at least 3 inches of cold water. Allow to soak uncovered at room temperature for at least 8 hours or overnight. Drain in a colander and reserve the bowl (no need to wash); set the bowl aside. Place the beans, bacon, and onion in a slow cooker.
    2. Whisk the remaining measured ingredients in the reserved bowl until combined. Pour into the slow cooker and stir until thoroughly combined. Cover and cook on either high or low heat until the beans are tender and the liquid thickens slightly (it will thicken more as it cools), about 6 hours. Add water if needed. Taste and season with salt and pepper as needed.
    Friday, June 13, 2014 0 comments

    Fresh Fruit Ice Cream

    2 pints (4 cups) fresh blueberries (or other fresh fruit)
    Juice of 1/2 lemon
    1/4 cup sugar
    1 1/2 cups half-and-half
    1 cup sugar
    5 large egg yolks
    1 1/2 cups heavy cream

    1. Add blueberries to a medium saucepan with 1/4 cup sugar and lemon juice. 
    2. Cook over low heat, covered, for 20 to 25 minutes. 
    3. Drain using a fine mesh strainer, pressing berries to extract as much juice/puree as possible. Set aside.
    4. Heat half-and-half and 1 cup sugar in a separate saucepan over low heat. Turn off heat when mixture is totally heated.
    5. Add heavy cream to a separate bowl.
    6. Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick.
    7. Temper the egg yolks by slowly drizzling in a half cup of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. 
    8. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. 
    9. Drain custard using a fine mesh strainer, then pour into the bowl with the cream. Stir to combine.
    10. Add blueberry juice/puree to the cream/custard mixture and stir. 
    11. Chill mixture completely, then freeze in an ice cream maker until thick. 
    12. Place container in freezer to harden for an additional two hours.



    • 1 cup basil, packed
    • 1/8 cup pine nuts
    • 1 close garlic
    • 1/8 cup finely grated Parmesan or other hard cheese
    • 1/8-1/4 cup extra virgin olive oil
    • dash of salt
    • A bit of lemon juice (optional)
    Combine all ingredients in a mortar & pestle and mash up until made into a wet yummy paste.

    Wednesday, June 11, 2014 0 comments

    Black Beans

    • 16 cups water, divided
    • 1 tablespoon plus 1 teaspoon safflower or canola oil, divided
    • 1 large onion, chopped
    • 4-6 large cloves garlic, minced, divided
    • 3 tablespoons chopped fresh cilantro
    • 1 1/2 teaspoons salt, divided
    • 4 teaspoons mild chili powder
    • 1 tablespoon ground cumin
    1. Soak beans overnight in 8 cups water. (Alternatively, place beans in a large pot, cover with water and bring to a boil. Boil for 2 minutes. Remove from the heat and let stand for 1 hour.) Drain.
    2. Heat 1 teaspoon oil in a large, nonstick, heavy-bottomed saucepan, bean pot or Dutch oven, and sauté onions and 4 cloves garlic over medium heat until tender, about 8 to 10 minutes. Add the soaked beans and 8 cups fresh water and bring to a boil. Reduce the heat, and simmer 1 hour, uncovered. Add more garlic, if you wish, cilantro and 1 teaspoon salt, and continue to simmer, adding water as needed, until the beans are soft and the liquid is thick and aromatic and barely covers the beans, about 45 minutes longer. Remove from the heat.
    3. Allow the beans to cool. Mash them coarsely in batches in a food processor or blender or with a potato masher. Make sure not to puree until smooth; you want texture.

    Shephard's Pie


    • 2 pounds potatoes, such as russet, peeled and cubed
    • 2 tablespoons sour cream or softened cream cheese
    • 1 large egg yolk
    • 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
    • Salt and freshly ground black pepper
    • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
    • 1 3/4 pounds ground beef or ground lamb
    • 1 carrot, peeled and chopped
    • 1 onion, chopped
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1 cup beef stock or broth
    • 2 teaspoons Worcestershire, eyeball it
    • 1/2 cup frozen peas, a couple
    • of handfuls
    • 1 teaspoon sweet paprika
    • 2 tablespoons chopped fresh parsley leaves
    Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

    While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

    Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

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    Friday, June 6, 2014 0 comments

    Western North Carolina BBQ Sauce (ketchup and vinegar)

    1 cup cider vinegar
    1 cup ketchup
    3 Tbsp dark brown sugar
    1 Tbsp molasses
    1 Tbsp yellow mustard
    1 tsp salt
    1 Tbsp crushed red pepper

    Combine well and let chill for a few hours before serving. 

    Eastern North Carolina BBQ Sauce (vinegar)

    • 2 cups apple cider vinegar
    • 2 tablespoons crushed red pepper
    • 1/2 tablespoon chopped fresh garlic
    • 1/2 tablespoon kosher salt
    • 1 tablespoon freshly ground black pepper
    1. In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. 
    2. Bring to a boil and then reduce the heat to medium-high. 
    3. Boil for 10 to 15 minutes and then remove from the heat. 
    4. Let cool then add the black pepper.


    Everyday Chili

    Ingredients:1/2 a bag of black and pinto beans, soaked over night
    1 can Rotelle-chili mix
    4 roma tomatoes, diced
    chicken broth
    1/2 tsp. Ancho, chipotle and chili powder
    1 cup chopped cilantro
    1/4 lb hamburger
    12 oz. Denver griller steak
    2 small onions, diced
    2 mild peppers (ancho and pablo), diced
    3 tsp salt
    1 Tbsp cumin
    3 cloves garlic
    juice from 1/2 lime
    1 cinnamon stick (remove before eating)
    1/2 tsp Italian seasoning

    1. Soak beans overnight. 
    2. Let steak come to room temperature. Season with salt and pepper. Sear 1 minute on each side in a hot pan. Let sit 10 minutes then dice up and add to pot. 
    3. Combine all ingredients except lime juice. 
    4. Let simmer on low for 4-8 hours. 
    5. Adjust salt as needed. 
    6. Add lime juice last hour. 
    7. Remove cinnamon stick.


    Flank Steak Marinade

    • Juice of one lemon
    • 1/2 C soy sauce
    • 1/2 C red wine
    • 3 T veg oil
    • 2 T Worcestershire sauce
    • 1 or 2 cloves garlic, mashed or pressed
    • 1 to 1 1/2 pound flank steak

    1. Mix everything but the steak in a pan large enough to hold the meat. 
    2. Put the steak in the marinate and marinate 2 to 12 hours in the fridge. 
    3. Pull it out about an hour before you want to cook the meat so it comes up to room temp. 
    4. Broil or grill over hot coals or under the broiler for 5 to 7 minutes per side, or til desired doneness.
    Thursday, June 5, 2014 0 comments

    Schnitzel and Spaetzles

    • 4 boneless chicken breasts
    • 1/4 tsp salt and black pepper
    • 2 Tbsp all-purpose flour
    • 2 Tsp dijon mustard
    • 1 large egg, lightly beaten
    • 1/2 cup dry bread crums
    • Parmesan
    • 2 tsp pasley
    • 2 tsp chives, chopped
    • 1 clove garlic
    • olive oil

    1. Preheat oven to 350
    2. Pound chicken until 1/2 inch thick, sprinkle with salt and pepper
    3. Place in 3 shallow dishes: flour- eggs, mustard- breadcrumbs, parmesan, parsley, chives and garlic
    4. Dredge chicken through flour then egg then breadcrumbs
    5. Heat oil over medium high heat.  Add chicken and cook until brown on bottom.
    6. Flip chicken over and place skillet in oven.
    7. Bake for 10 minutes.

    • 2 cups all-purpose flour
    • 1 tsp salt
    • 2 eggs, slightly beaten
    • 1 cup milk

    1. Bring salted water to a boil.
    2. Sift together flour and salt.
    3. Add eggs and milk and beat well.
    4. Pour batter into colander over boiling water.
    5. Cook and stir for 5 minutes. Drain.
    Season with butter and salt/pepper.

    Penne Pasta with Vodka Cream Sauce

    • 1 Tbsp Olive oil
    • 1 Tbsp Butter
    • 2 cloves garlic, minced
    • 2 pearl onions, minced
    • 3/4 cup vodka
    • 1 cup chicken broth
    • 32 oz. can crushed tomatoes
    • 3/4 cup heavy whipping cream
    • 16 oz. penne pasta
    • 20 basil leaves, shredded

    1. Saute onion and garlic in butter and oil.
    2. Add vodka and reduce to half, about 3 minutes.
    3. Add chicken stock and tomatoes.  Bring to a boil and reduce to a simmer.
    4. Put penne on to cook, when done drain.
    5. Stir cream into tomato mixture.  When it bubbles, remove from heat and add basil.
    Wednesday, May 21, 2014 0 comments

    Nonny's mashed potatoes

    • 5 lbs potatoes
    • 1 cup sour cream
    • 8 oz. cream cheese
    • 1/4 tsp salt and pepper
    • 1 clove garlic, mashed
    • 2 Tbsp butter
    1. Set oven to 350.
    2. Peel, chop and boil potatoes until tender.
    3. Soften cream cheese and butter.
    4. Drain potatoes when done and blend with remaining ingredients.
    5. Bake for 30 minutes.


    Basalmic Vinigarette

    • 6 Tbls extra virgin olive oil
    • 4 Tbls basalmic vinigar
    • 2 Tbls fresh squeezed lemon juice
    • 1/2 tsp sea salt
    • 2 cloves chopped garlic

    Put in a tupperware and shake to mix.
    Serve with chopped walnuts and feta.

    Anything upside down cake

    pineapple and strawberry

    For the topping:

    3 tablespoons unsalted butter
    1/4 cup brown sugar
    2-3 cups fruit 

    For the cake:
    12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
    3/4 cup sugar
    2 cups all-purpose flour
    1 tsp baking powder
    3/4 teaspoon salt
    2 large eggs
    2 teaspoon vanilla
    1. Prep the fruit and preheat oven.  Preheat your oven to 350°F. If you are using fresh fruit, be sure it is washed and dried.  Slice it into wedges or dice it into large 1" chunks.  Most berries can be left whole and smaller stone fruit such as cherries and apricots can be halved.  If using frozen fruit, do not defrost.
    2. Make the brown sugar glaze.
      Place your baking pan or skillet on a burner over low heat and add the butter.  Once the butter has melted, add the brown sugar and stir it gently.  When the brown sugar has melted, turn off the heat, but leave the pan on the stove.
    3. Make the cake batter.  
      In the stand mixer, cream the butter and sugar until fluffy.  Meanwhile, measure the flour, baking powder and salt in a bowl and whisk gently to combine.  Add the eggs one at a time, beating well in between, followed by the vanilla.  Add the flour mixture and beat on low speed until just combined, about one minute.
    4. Add the fruit to the pan.  Arrange the fruit in the baking pan, being sure to crowd the pan as much as possible.  The fruit will shrink a little when cooked.  If using herbs sprinkle them on top of the fruit.
    5. Top with the cake batter.  Dollop the fruit with the cake batter, being sure it is evenly distributed.  Smooth with a spatula.
    6. Bake.  Place the cake in the oven.  You might want to put it on a baking sheet to catch any overflow (sometimes the fruit bubbles up).  Bake for 30 to 40 minutes, or until the top of the cake is golden brown and a thin knife or toothpick inserted in the center comes out clean.  
    7. Transfer to a cake plate.  Remove the cake from the baking sheet and place it on a cooling rack.  Let the cake settle for a minute, until any fruit that has leaked up the sides has stopped bubbling.  Do not let the cake cool or you will not get it out of the pan!  Run a knife around the edges of the cake.  Place your cake plate over the cake and, using hot pads, carefully flip the cake over.  Gently remove the cake pan.  Be careful, as the fruit and glaze is still quite hot and will burn!
    8. Re-arrange the fruit and let the cake cool.  If any pieces of fruit are stuck to the cake pan, gently scrape them up with a knife and replace them on the cake.  Let the cake cool.  
    9. Serve.  Serve the cake at room temperature or sightly warm.  Optional:  top with barely sweetened whipped cream.  To store, wrap carefully in plastic wrap or store in an airtight container.  Will keep for several days.

    Beef n' broccoli

    • 1 pound boneless beef chuck roast
    • 1 cup beef consumme
    • 1/2 cup soy sauce
    • 1/3 cup brown sugar
    • 1 tablespoon sesame oil
    • 3 garlic cloves, minced
    • 2 tablespoons cornstarch
    • 2 tablespoons cooled sauce from the crock pot after being cooked
    • Fresh broccoli florets (as many as desired)
    • Hot cooked brown rice

    1. Place beef in a crock pot.
    2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
    3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
    4. Add broccoli to the crock pot. Stir to combine.
    5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
    6. Serve over hot cooked rice.

    Whole Wheat sandwich bread

    • 1/3 cup unsalted butter
    • 2 1/2 cups warm water 

    • 7 cups whole wheat flour
    • 1/3 cup honey

    • 1 1/2 tablespoons active-dry yeast
    • 1 Tablespoon sea salt

    1.  Melt the butter. In a large bowl stir melted butter, warm water, 3 cups flour, honey and yeast. 
    2.  Cover the bowl with a clean towel and set in a warm, draft-free area for 30 minutes.
    3.  Preheat the oven to 350°F and adjust rack to middle position. Uncover the bowl with the flour mixture in it and add remaining 4 cups flour and sea salt. Stir until just combined and then pour mixture on to a floured flat surface. Knead the dough for one minute (if the dough is a bit sticky, add a tablespoon or two of flour). 
    4.  Cut the dough in half. Roll first half to a 12x9-inch (approximate) rectangle and then roll it up to form a loaf. Place the loaf seam side down on baking sheet lined with parchment paper. Repeat with second half of dough. After both pieces of loaves are formed, place a clean dish towel over the loaves and let them rise again in a warm, draft-free area for about 30 minutes or until they double in size. 5.  After dough has risen, remove towel, and bake in the oven for 20 minutes until golden brown. Another way to tell if the bread is ready is to thump the bread with your finger. If it makes a hollow sound, the dough is ready. Cool for 5 minutes before serving. 

    Saturday, February 8, 2014 0 comments

    Greek Salad + Dressing


    The dressings:
    • 6 tablespoons olive oil
    • 1 1/2 tablespoon lemon juice
    • 1 tablespoon red wine vinegar
    • 1 teaspoon dried oregano
    • 1 clove garlic, minced

    The salad:
    • Romaine
    • Cucumber
    • Roma tomatoes
    • Red onion
    • Feta
    • Kalamata olives

    1. Combine dressing ingredients and whisk vigorously. Store in the fridge.
    2. Combine salad ingredients and pour a generous amount of dressing on top. 



    • 3 cups Greek yogurt
    • 3 tablespoons lemon juice (or about 1 lemon)
    • 1 garlic clove, minced
    • 1 large English cucumber, diced
    • 1 tablespoon salt (for salting cucumbers)
    • 1 tablespoon fresh dill (or both, depending on preference)
    • salt & freshly ground black pepper
    1. Quarter cucumber and scrape out the seeds. 
    2. Dice cucumber and sprinkle with salt.
    3. Place diced cucumber on a plate with paper towels. Pressy down gently and let sit for a few minutes. You are pulling moisture out of the cucumber so it doesn't 'weep' too much into the tzatziki. 
    4. Combine all ingredients and season with salt and pepper to taste.
    5. Store in the fridge for up to a week. 


    • 1 pound (about 2 cups) dry chickpeas/garbanzo beans
    • 1 small onion, roughly chopped
    • 1/4 cup chopped fresh parsley
    • 3-5 cloves garlic (I prefer roasted)
    • 1 1/2 tbsp flour
    • 1 3/4 tsp salt
    • 2 tsp cumin
    • 1 tsp ground coriander
    • 1/4 tsp black pepper
    • 1/4 tsp cayenne pepper
    • Pinch of ground cardamom
    • Vegetable oil for frying 
    1. Soak beans overnight
    2. Drain and rise beans
    3. Combine beans and all ingredients except oil in a food processor
    4. Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. 
    5. Remove any large chickpea chunks that the processor missed.
    6. Fill a skillet with vegetable oil to a depth of 1 ½ inches.
    7. Heat the oil slowly over medium heat. Meanwhile, form falafel mixture into round balls  
    8. Before frying my the batch of falafel, fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center.
    9. Fry the falafels in batches of 5-6 at a time till golden brown on both sides.
    10. I like to eat these in a pita with tomatoes, cucumber, romaine, red onion, and Tzatziki. 

    Monday, January 20, 2014 0 comments

    Stove-Top Mac & Cheese

    • 8-ounces dry pasta (elbow, shells, bow-tie, etc)
    • 3 egg yolks
    • 1 cup half and half
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon yellow mustard
    • 4 tablespoons melted butter
    • 8-ounces sharp cheddar cheese, shredded (not preshredded because that is coated in cellulose powder which they make from wood)

    1. Prepare pasta according to instructions on box, cook to al dente
    2. While pasta is cooking combine egg yolks, half and half, salt, pepper, mustard in a blender. Mix on medium low speed about 5 seconds. Slowly add the butter to the mixture while you continue to blend it on the lowest setting. 
    3. Drain pasta and put it back in the pot
    4. Add the sauce mixture to the pasta and stir
    5. Add the shredded cheese and stir until it's melted and combined
    6. Add more salt to taste
    Saturday, January 18, 2014 0 comments

    Bruchetta Pasta

    Pasta of your choice
    3-4 Roma tomatoes
    1/2 cup basil
    2 boneless, skinless chicken breats
    Parmeasean cheese
    Asiago cheese
    Extra virgin olive oil
    Balsamic vinegar
    Italian seasoning

    1. Salt a pot of water and bring to a boil
    2. Cook pasta until al dente
    3. Heat pan with olive oil
    4. Sprinkle italian seasoning on chicken breasts
    5. Cook chicken breasts in pan until done, don't over cook. Remove and let rest. 
    6. Dice the tomatoes and chiffonade basil
    7. When pasta is finished cooking drain and then put back in pot
    8. Add about 3 tbs olive oil and 3 tbs balsamic vinegar and 1-2 tsp salt or to taste
    9. Add about a 1/2 cup each of Asiago and Parmesan cheese, or to taste
    10. Cut chicken chicken breast into finger sized pieces
    11. Plate by putting pasta in a bowl, top with chicken, then add the tomatoes, finally the basil. 
    12. Grate more cheese over pasta
    13. Sprinkle a bit more olive oil and balsamic over pasta and perhaps a pinch more of salt


    Hearth Bread

    2 1/4 teaspoon (1 packet) active dry yeast
    1 tablespoon sugar
    1 tablespoon salt
    2 cups warm water (not over 110°F)
    5 1/2 to 6 cups bread flour
    cornmeal or flaxseed meal
    boiling wate

    1. Mix together yeast, sugar, salt and 2 cups warm water and let sit for a few minutes
    2. Add flour until the dough pulls away from the sides of the mixing bowl
    3. Knead or mix in stand-mixer for about 5 minutes
    4. Return the dough to a greased bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
    5. Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with meal. Let the loaves rest for 5 minutes.
    6. Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water. Place on rack in a cold oven with a roasting pan full of boiling water on the oven bottom. Bake at 400°F for 35 to 45 minutes, until the crust is golden brown and sounds hollow to the touch.
    7. Alternate: For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven, let cool and devour!