Thai Honey Peanut Chicken

Ingredients:

• 1 pound chicken breasts
• 1/3 cup soy sauce
• 4 tablespoons honey
• 2 tablespoons lime juice
• 2 dollops Gourmet Gardens® Garlic (or approximately 2 large cloves minced)
• 2 heaping tablespoons natural peanut butter 
• 1 teaspoon curry powder
• 1 teaspoon Sriracha (optional)

Directions:

Whisk together the marinade ingredients in a wide, shallow bowl.  Cut up the chicken in bit-sized cubes.  Put the chicken in the marinade and stir thoroughly until completely coated.  Cover with plastic and refrigerate for  an hour (or longer).

Sauté over medium heat until cooked, approximately 7-8 minutes.

Serve over Jasmine rice.


Myrtle's Note:  So authentic!!!  Simply great!  Since I just love Thai peanut sauce, I doubled the sauce ingredients for the next time I make this.

Yield:  4 servings


Source:  http://tastykitchen.com/blog/2010/11/a-tasty-recipe-thai-honey-peanut-chicken/

Smoky Roasted Cauliflower

Ingredients:

• 1 head of cauliflower
• Smoked Paprika
• Olive oil
• Sea salt

Preheat oven to 425 degrees.


Directions:

Cut up the cauliflower head.  If you are not like me (hating stems), cut the stems so that you create flat planes, which will help caramelize the stems.  Cut the florets on planes as well.

Place in a bowl or large measuring cup and drizzle with olive oil.  Turn over and over with a spatula until evenly coated, but not drenched.  Do this in batches if needed.  You will use more olive oil than you will for broccoli, so don't worry about that.  You want them to glisten a bit.

Place the large pieces on the pan and set aside all the small bits that break off.  I have found, in cutting up cauliflower, that if you stick a knife in the stem and twist it, the floret will split without small bits falling off.

Coat the cauliflower with a generous layering of smoked paprika and sea salt.  First, I put a small pinch of salt on each single floret.  Then, I shook the paprika over each floret.  You want to be really generous in this.  I thought for sure it would come out too salty, but it did not.

Roast in the oven for 15 minutes.  Whilst roasting, oil and season the broken off bits.  Then, add them to the pan and roast for an additional 15-25 minutes.  You want crispy, but not burned.


Myrtle's Note:  Frankly, I am not really wanting to be a cauliflower person, but I am trying to broaden my horizons.  Frankly, the resulting roasting, even after an additional 10 minutes, was more akin to  steamed than roasted.  So, I upped the temperature to match how I roast broccoli.  And, frankly, I completely ignored the directions as to how much olive oil and paprika.  I like to put my broccoli in a large measuring cup with olive oil and toss it so it gets a good coating, yet thin, all over.  Then I sprinkled on the spices.  The author was right in that being liberal in salting it is a good thing. I was liberal, for me, but still needed more.  So, I took off the recommended measurements.  Be brave.  Be bold.  Season away.

Yield:  4 servings


Adapted from:  http://theshiksa.com/2011/12/06/smoky-roasted-cauliflower/

Brown Sugar Oatmeal Cookies

Ingredients:

• 1 cup salted butter, softened
• 2 cups packed dark brown sugar
• 2 teaspoons vanilla extract
• 2 whole eggs
• 1-1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3 cups old fashioned oats

Preheat oven to 350 degrees.


Directions:

In the bowl of an electric mixer (or using a hand mixer) cream the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.

Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!

Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.

Myrtle's Note:  The. Perfect. Recipe.

Yield:  36-40 cookies

Source:  http://thepioneerwoman.com/cooking/2013/08/brown-sugar-oatmeal-cookies/

Grilled Nectarine Salad

Ingredients:

• 2 whole Nectarines
• 1/2 cup olive oil, plus a bit more
• 2 teaspoons Dijon mustard
• 2 teaspoons white wine vinegar
• 2 teaspoons honey
• Sea salt
• McCormack® Peppercorn Medley
• Mixed salad greens 
• 2 ounces, weight Gorgonzola (or other blue cheese)
• 1/2 cup sunflower seeds (or slivered almonds)

Directions:

Brush nectarine halves with olive oil, which will help prevent burning. Grill cut side down for 2-3, turning midway for crossed grill marks if arranging rather than layering the salad.  Turn over and grill another 2 minutes. Set aside.

In a bowl, whisk together Dijon, vinegar, and honey. Then, whisk in 1/2 cup olive oil to emulsify. Add salt and pepper to taste and mix once more.

[If using, toast slivered almonds in a small skillet over medium-low heat until just turning golden brown.]

You can either toss all the greens in a bowl with dressing or built the salad on a plate and allow folk to dress their salad to taste.  There will be left-over dressing.  If tossing, also put in sunflower seeds or almonds.  

On the plate, layer greens, seeds/nuts, crumbled cheese, and cubed nectarines.  Alternatively, pile the greens in the center, with the nectarine on one side (uncut) and pile of cheese next to it.
Myrtle's Note:  I like to have a salad as a meal, so I basically changed this from four servings to two.  I am not a slivered almond sort of girl, so I substituted the sunflower seeds.  And, finally, my cousin suggested that I could have used goat's cheese, as a substitute, given the cost of Gorgonzola.  Whilst I the lower cost is appealing, I think the Gorgonzola is the better option.  The bread was made by a friend of mine, and I topped it with roasted garlic butter.  I build salads using the layer method.  Follow the link to see the artfully-arranged method!

Yield:  2-4


Source:  http://thepioneerwoman.com/cooking/2014/01/grilled-nectarine-salad/

Israeli Chicken Sofrito

Ingredients:

• 4 large chicken breasts
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 2 medium russet potatoes
• 1 large sweet potato
• 1 large red onions
• 1 1/2 cups chicken stock
• 1 3/4 teaspoon paprika
• 1 1/4 teaspoon turmeric
• 4-5 cloves garlic
• 3 bay leaves
• Sea salt
• McCormack® Peppercorn Medley

Directions:

Wash, pat dry, cut in half, and dredge the chicken breasts.  Set aside.  Peel and cut the potatoes into 1 to 1 1/2 inch chunks.  Set aside.  Mince onion.  Set aside.  Mince garlic.  Set aside.

Heat one tablespoon each olive oil and butter in a dutch oven until very hot.  In two batches, braise the chicken for about 7-8 minutes, turning half way.  Set aside on a plate.  In the leftover olive oil and schmaltz, sear the potatoes, also for about 7-8 minutes, turning to brown all sides.  Set aside.

If needed, add additional additional olive oil and butter and sauté minced onions and garlic. Once they have browned, add all the spices.  Salt and pepper to taste.  I used 1 teaspoon pepper and 1/2 teaspoon sea salt.  Continue cooking for a bit, scraping the bottom of the pot to mix in all the browned bits. Then, add the stock (stirring well), bay leaves, and chicken.  Cover and simmer for 35 minutes.  Add the potatoes back and cook for about 30 more minutes.


Myrtle's Note:  The original recipe called for thighs with skin. I am a white meat girl.  So, I cut in half and dredged the breasts I used so there would be browned bits stuck to the bottom of the pan. I also switched the recipe from garlic powder to minced powder.  My enameled stock pot, even on the lowest stove setting, keeps up a rather vigorous simmer that is mostly akin to a boil.  That means I  sometimes cut the cooking time, as I did here.  Finally, I am hard pressed to figure out why this is not simply called chicken stew!  Tasty, though.  Very tasty.  Subtle, but flavorful.

Yield:  4 servings


Source:  http://theshiksa.com/2013/07/31/israeli-chicken-sofrito/

Peanut Butter S'mores Cookie Cups

Ingredients:

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt 
• 1 stick unsalted butter, softened
• 1/2 cup peanut butter
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 tablespoons milk
• 1/2 cup marshmallow creme
• 1/2 cup Nutella

Preheat oven to 375 degrees.

Directions:
In a small bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl, cream together butter and sugars until light and fluffy. Beat in peanut butter.  Then, add egg and vanilla and beat until well incorporated. Stir in milk. Gradually add in dry ingredients, beating after each addition until combined. Chill dough in fridge for about an hour.

Using lightly floured hands, take about a tablespoon of dough and press it into the bottom of each muffin cup, pressing it up the sides a bit. Dollop a teaspoon of Nutella into the center of the dough, followed by a teaspoon of marshmallow creme. Next, take about a teaspoon of dough, roll it into a ball, then flatten it into a disc and cover the marshmallow creme in each muffin cup. When you flatten the ball of dough, keep in mind that it will be a thin layer. If you make it too thick, it will mess up the ratio of the dough to s'more filling.

Bake for 12-14 minutes or until golden brown. Cool in tins for 10 minutes before transferring to a wire rack to cool completely.

Yield: 16-18 cookies

Source:  http://www.culinarycoutureblog.com/2013/05/peanut-butter-smores-cookie-cups.html

Cinnamon Apple Muffins

Ingredients:

• 1 1/2 cups flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup apple, finely chopped
• 1/2 cup milk
• 1/3 butter, melted
• 1 egg, slightly beaten

Preheat oven to 375 degrees.


Directions:

Grease or line muffin cups and set tin aside.

Combine flour, sugar, baking powder, and cinnamon in medium bowl.  Add milk, butter, and egg.  Stir until flour is moistened.  Fold in apples.

Spoon batter evenly into prepared muffin pan.  Bake 23-28 minutes or until lightly brown.  Cool 5-10 minutes before removing from the pan.  If desired, brush with browned butter and sprinkle a bit of cinnamon sugar on top.


Myrtle's Note:  I added nutmeg, because it just belonged in there.  I also really like having a bit of something on top, so I browned some butter for that slightly nutty taste and then sprinkled a bit of cinnamon sugar ... because I always have an old spice jar of that mix ready and waiting my next yearning for cinnamon toast.

Yield:  12 Muffins


Source:  Land O'Lakes Baking and More (2010)

Honey Carrot Muffins

Ingredients:

• 1 3/4 cups flour
• 1/3 cup firmly packed brown sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 3/4 baking soda
• 1/4 teaspoon salt
• 1/2 cup Greek yogurt
• 1/2 cup milk
• 3 tablespoons honey
• 1/4 cup butter, melted
• 1 egg
• 2 cups peeled shredded/minced carrots

Preheat oven to 375 degrees.


Directions:

Place paper baking cups into a muffin pan or grease it and set aside.

Combine flour, brown sugar, baking powder, cinnamon, baking soda, and salt in medium bowl and set aside.

Combine yogurt, milk, butter, and egg in a large bowl.  Whisk together until smooth.  Then slowly stir flour mixture into the yogurt mixture.  Fold in carrots.

Spoon batter evenly into prepared muffin pan cups.  Bake for 25-30, until a toothpick inserted into the center of a muffin comes out clean.

Allow to cool in the pan for 5-10 minutes, then transfer to a cooling rack.  Top with melted butter and sugar in the raw, if desired.


Myrtle's Note:  The original recipe calls for melted apple jelly, both in the recipe and as a topping.  However, I thought that sounded odd.  The first time, I forgot to use some sort of substitute for the inside amount (1/4 cup), so the muffins were more like a breakfast bread.  I have adjusted the recipe to use honey.  And I substituted the sour cream with Greek yogurt to continue with the breakfast bread bent.


Yield:  12 muffins

Adapted from:  Land O'Lakes Baking and More (2010)

Homemade Tomato Paste

Ingredients:

• 5 pounds plum tomatoes
• 1/4 cup olive oil, plus 2 tablespoons
• Sea salt
• McCormack® Peppercorn Medley

Preheat oven to 300 degrees.

Directions:

Roughly chop tomatoes. Heat 1/4 cup olive oil in a 12" skillet over high heat. Add tomatoes and season lightly with salt and pepper.  Bring to a boil.  Cook, stirring, until very soft, about 8-10 minutes.

Press the tomatoes through a fine mesh sieve, pushing as much of the pulp through the sieve as possible, leaving the seeds behind. Alternatively, pass the tomatoes through the finest plate of a food mill.

Rub a rimmed 13" x 18" baking sheet with remaining two tablespoons of olive oil.  Spread tomato purée evenly over sheet. Bake, using a spatula to turn the purée over on itself occasionally, until most of the water evaporates and the surface darkens, about 3 hours. Reduce heat to 250 degrees and cook until thick and brick colored, 20–25 minutes.

Store sealed in an airtight container in the refrigerator for up to one month or freeze for up to six months.


Myrtle's Note:  I added the pepper and I actually tossed in a bit of oregano.  I think, next time, the more common herb might be to add some rosemary.  That would work well in the recipes in which I plan to use the tomato paste.  The photo below is two pounds of tomatoes reduced down.


Source:  http://www.saveur.com/article/Recipes/Homemade-Tomato-Paste

Lemon Chicken Gyros with Tzatziki and Feta

Ingredients:

• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• 1/4 teaspoon McCormack® Peppercorn Medley
• 1/4 cup fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 16 oz boneless, skinless chicken breasts, cut into strips
• Feta
• Chopped lettuce
• Tzatziki Sauce
• Gyro Flatbread
• Lettuce
• Onions (optional)
• Tomatos (optional)

Directions:

In a small bowl, whisk together the oregano, thyme, garlic, pepper, lemon juice, and olive oil.  Put the chicken in a wide, shallow bowl, cover with the marinade, toss thoroughly to coat well, cover, and refrigerate for at least 1 hour.

Remove the chicken from the bowl and saute in a large frying pan for about 5 minutes per side, until the pieces are no longer pink in the center.  Set on a plate and cover with foil.

Cook the gyro flatbread.  Slather tzatkiki sauce on the flatbread.  Add chicken, feta, lettuce, and optional ingredients.

Myrtle's Note:  I did not like the sauce the cook had on this particular recipe, so I used one from another.  However, the marinade was fantastic!  Suggested sides are Labneh and Baba Ganoush.

Yield:  4


Source:  http://www.canyoustayfordinner.com/2011/04/10/lemon-chicken-gyros-with-tzatziki-and-feta/

Gyro Flatbread

Ingredients:

• 1 cup water
• 2 teaspoons dry active yeast
• Pinch of sugar
• 3 cups all-purpose flour (approximately)
• 2 1/2 teaspoon salt
• 1 tablespoon olive oil
• Drizzle of olive oil

Directions:

In a small bowl, warm the water to about 100 degrees Fahrenheit (just above body temperature). Add the yeast to the water, add a pinch of sugar, and let sit for about 10 minutes.

Measure out 2 2/3 cup flour, salt, and olive oil.  Make a well and pour in the yeast mixture.  Stir with a fork until well mixed and the dough has come together.  Using a rubber spatula or your hand, knead the dough in the bowl until smooth.  If the dough is too tacky, use the reserve flour.

Stretch the top of the dough down to the bottom, rotating several times until there is an unbroken skin of dough on your ball.  Brush a little olive oil over the dough, cover with plastic wrap and a clean kitchen towel. Let rise for an hour or until it has doubled in size.

Turn the dough out onto a floured working surface. Cut the dough into 6 pieces. Using a rolling pin, flatten each piece into a circle about 1/4 inch thick. Add more flour if the dough is too sticky.

Heat a heavy-bottomed skillet over medium-high heat. Drizzle a little olive oil into the skillet before adding the disks of dough. Cook the pita for about 30 seconds or until bubbles start to form. Flip the dough over and cook for about a minute, until lightly browned. Flip the dough back over and cook for another 30 seconds, until the pita puffs up. Remove from heat and cover with a clean dish towel. Repeat with remaining pieces of dough.

Myrtle's Note:  I do not have a stand mixer, which is how the original recipe directions are written.  I was able to mix the ingredients together with a fork and then finish with some kneading.  I was absolutely stunned at how good these are and how very much like what you would get in a restaurant.

Yield:  6

Source:  http://table.io/gyros/

Tzatziki Sauce

Ingredients:

• 8 ounces whole fat Greek yogurt
• 1/2 cucumber
• 1 1/2 cloves garlic
• 1 1/2 teaspoons red wine vinegar
• 1/2 teaspoon dill (1 1/2 tbsp fresh dill, chopped)
• 1/2 teaspoon oregano
• 1 1/2 tablespoons lemon juice
• 1 1/2 teaspoon extra virgin olive oil
• salt and pepper, to taste

Directions:

Peel the cucumber. Slice the cucumber in half lengthwise and use a spoon to remove the seeds. Dice the cucumber into small pieces.  Then, mince the garlic.

In a small mixing bowl, add all the ingredients and salt and pepper to taste. Mix well, cover, and refrigerate for at least an hour to allow the flavors to develop.
Myrtle's Note:  I halved the recipe. And, for the record, this is fantastic!


Source:  http://table.io/tzatziki-sauce/

Baba Ganoush

Ingredients:

• 1 large eggplant
• 1/4 cup tahini, plus more as needed
• 3 garlic cloves, minced
• 1/4 cup fresh lemon juice, plus more as needed
• 1/8 teaspoon ground cumin
• salt, to taste
• 1 tablespoon extra virgin olive oil

Preheat oven to 375 degrees.


Directions:

Prepare a medium-hot fire in a charcoal grill. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.  Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.

Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.  Remove from the oven, let cool slightly, and peel off and discard the skin and the juice, using only the flesh.

Place the eggplant flesh in a bowl.  Using a fork, mash the eggplant into a paste.  Alternatively, run it through a food processor.  Add the tahini, the garlic, lemon juice, and cumin and mix well.  Season with salt (I used 1/4 teaspoon), then taste and add more tahini and/or lemon juice, if needed.

Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.  Drizzle the olive oil over the top.  Serve at room temperature.

Myrtle's Note:  I loved this recipe.  I accidentally doubled it because I roasted two eggplants instead of one.  Something that I did was to peel off one strip of skin and then use a spoon to scoop out all the roasted goodness inside.  This way, the clean-up was rather easy.  Of course, I left off the olives and parsley.  They are in the original recipe.  However, I would like to point out that in the Lebanese restaurants I have visited, I have never had olives or parsley with the baba ganoush I ordered.

Source:  http://www.food.com/recipe/baba-ganoush-the-best-in-the-world-67570

Chocolate Soufflé

Ingredients:

8 oz milk chocolate
6 tablespoons unsalted butter + extra for greasing
2 tablespoons rum (alternatively water or coffee)
6 eggs, separated
¼ teaspoon cream of tartar
½ cup white sugar
Preheat the oven to 375 degrees.


Directions:

Butter six 10 to 11 ounce ramekins and place on a large baking sheet.

In a small pot, over very low heat, melt the chocolate chips, butter and rum (or water or coffee) together. Watch it closely and stir often. Once melted remove from the heat immediately.

Meanwhile separate the yolks and whites of the eggs. Set aside the yolks and using an electric mixer beat the egg whites and cream of tartar together until it becomes foamy and soft peaks form. Be careful not to overmix the egg whites otherwise they can become too stiff and will therefore not easily fold into the chocolate mixture. 

Slowly beat the sugar into the egg white mixture.

Whisk the egg yolks into the chocolate mixture and then, using a rubber spatula, scrape it into the egg white mixture and carefully fold to combine. Be sure to not let the heavy chocolate mixture fall and stay on the bottom of the mixing bowl. Dig deep when mixing!

Divide the batter evenly among the prepared ramekins and cover and refrigerate until ready to cook (for up to 24 hours). Bake at 375 degrees  until risen and set and the tops have a hint of dark brown, about 18 to 20 minutes. Do not open the oven to check on the souffles until the last minute or so of baking to help prevent the souffles from falling. Top with homemade ice cream if desired and serve immediately.

Myrtle's Note:  The recipe suggests that to avoid fallen soufflé you prepare them ahead of time and keep in the refrigerator until you are ready to cook them.  Marie did this and they turned out rather well.  Since we halved the recipe, we weighed the chocolate on a scale to ensure we had 4 ounces.  The original recipe (and what was used) calls for semi-sweet chocolate.  However, I switched it to milk chocolate here because that is what I will use next time.

Yield:  6


Source:  http://www.100daysofrealfood.com/2013/12/17/recipe-chocolate-souffle-blogging-teams-holiday-dinner/ (from the Joy of Cooking)

Peanut Butter Honey Truffles

Ingredients:

• 3/4 –1 cup regular oats
• 1 cup natural unsweetened peanut butter
• 1/2 cup honey 
• 1 teaspoon vanilla
• 1/4 teaspoon salt (if your peanut butter already has salt, skip this)
• 1 tablespoon cocoa powder
• 2-3 tablespoons sweetened cocoa powder

Directions:

Pulse the oats in a blender for 30-45 seconds till they become a powdery flour. In a mixing bowl, stir together peanut butter, honey, vanilla, salt and oat flour. Roll the peanut butter mixture into 1-inch balls. Roll them in the cocoa to coat. Place on a large cookie sheet covered in wax paper and refrigerate for
30 minutes to chill. Serve cold. Store in the refrigerator or, better yet, the freezer.

Myrtle's Note:  I feel there is just not enough ground oats in this and so add more, up to doubling the original amount.  The key is just how ... oily ... the natural peanut butter I picked is.  Since I very much dislike coconut, I changed the dusting to sweetened cocoa powder.  However, the last time I made this, I also added cocoa to the recipe itself and liked it even better.  With the cocoa powder mixed in, there is a bit less of an explosion of honey to them and more of a balanced taste.  For what it's worth, I regularly double this recipe since it takes a bit of effort to do the rolling out and dusting part.  

Yield: 25

Adapted from:  http://theshiksa.com/2012/10/19/peanut-butter-honey-truffles/

Irish Soda Muffins

Ingredients:

• 2 cups sifted flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1/2 cup buttermilk
• 1 cup craisins
• 1 cup boiling water
• Melted butter and sugar, about 2 tablespoons of each, for serving

Preheat oven to 350 degrees.


Directions:

Start by placing craisins in a bowl with the boiling water (the water should cover them by 1”). Let them stand and plump with moisture while you prepare the batter.

In a large mixing bowl, whisk flour, sugar, baking powder, and salt. Beat in the softened butter until the mixture resembles moist crumbs. Whisk egg and buttermilk in a small bowl and pour into the batter. Beat until well combined, being careful not to overmix the batter.

Drain the raisins and stir them into the batter.

Divide the dough evenly among greased muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center of one comes out clean.

While the muffins cool, brush the tops evenly with melted butter and sprinkle with additional sugar. Let the muffins cool for 10 minutes in the pan, before removing to a wire rack to cool completely.

Myrtle's Note:  I changed the recipe from raisins to craisins, because ... well ... who wouldn't??  The recipe said it would make 15 muffins, but I simply divided the batter into 12 muffin tin cups.  The muffins were nicely rounded and large that way.

Yield 12

Source:  http://www.canyoustayfordinner.com/2011/03/16/irish-soda-muffins/

Labneh

Ingredients:

• 32 ounces whole fat, plain yogurt
• 2 1/2 tablespoons olive oil
• 1/2 lemon, plus zest from it
• 1/2 sea salt
• 1/2 teaspoon thyme (or 1 1/2 teaspoon fresh chopped thyme)

     [Optional:  2 teaspoons mint (or 2 tablespoons fresh chopped mint)]



Directions:

Mix all ingredients together well.  Pour into a colander lined with muslin.  Tie the muslin to form a bag.

Hang the yoghurt mixture for 2 days in a cold place, setting a pot or bowl underneath to catch the liquid.  After the 2 days, remove the Labneh from the muslin.  Store in the refrigerator, with olive oil if you wish.


Myrtle's Note:  This is a halved recipe, converted from metric measurements.  A tub of Dannon plain yogurt is 32 ounces.  The recipe called for 35, so I just called it a wash and all turned out very, very well.  I hung mine out on the porch during winter, but one suggested place is to do so in a refrigerator.      If you use the doubled recipe or do not plan to eat the labneh quickly, the original recipe suggests rolling the labneh into walnut-sized balls, place in a jar, and cover with olive oil.  They can last in the refrigerator for six months ... though I cannot fathom someone taking six months to eat labneh!

Yield:  8 ounces


Source:  http://www.food.com/recipe/labna-yoghurt-cheese-84288

Naan

Ingredients:

• 3/4 cup warm water
• 1 teaspoon active dry yeast
• 2 teaspoons sugar
• 2 cups all-purpose flour, plus more for rolling
• 1 teaspoon fine sea salt
• 1/8 teaspoon baking powder
• 3 tablespoons plain yogurt
• 2 tablespoons extra-virgin olive oil
• Melted butter
• Coarse sea salt for

Directions:
In a large glass, dissolve the dry yeast and 1 teaspoon sugar with warm water (about 100 degrees F). Let sit until it is frothy (approximately 10 minutes).

Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.  Then mix together the yogurt and olive oil in a small dish.

Once the yeast is frothy, add the yogurt and the olive oil into the glass and stir to combine. Pour the mixture into the dry ingredients. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp towel and let it sit in a warm, draft-free place for 3 hours.  A cold oven works fine.

When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.

Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat with the rest of the dough.

Warm a large skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.

Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.

After about 1 minute, flip the naan. It should be blistered and perhaps even blackened (typical of traditional naan). Cook 30 seconds to 1 minute more.

Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a towel-lined dish. Repeat with the rest of the naans and serve.

Myrtle's Note:  The full recipe calls for a covered cast iron skillet, but a plain flat skillet works just fine.  It also suggests seasoning seeds, but I prefer plain naan.  Instead of brushing butter on after the naan is cooked, you can brush the pan with melted butter before you cook each one, adding a bit more as you flip them.  This recipe makes for a soft naan, rather than a thinner crispy one. 

Yield:  6

Source: http://www.foodnetwork.com/recipes/aarti-sequeira/naan-indian-oven-baked-flat-bread-recipe/index.html?oc=linkback

Roasted Butternut Squash and Cheese Pasta

Ingredients: 

• Butternut squash
• Olive Oil
• Sea Salt
• McCormick® Peppercorn Medley
• 1 tablespoon roasted garlic butter
• 1 tablespoon flour
• 1 cup milk
• 3 oz Brie cheese (no rind)
• 2 oz extra sharp white cheddar cheese
• 2 oz cream cheese
• 1/2 teaspoon sage
• 1 pinch ground nutmeg
• 8 ounces mezze penne pasta
• 3 bacon slices

Preheat oven to 400 degrees.

Directions:

Slice the butternut squash in half and scoop out the seeds.  Smear the entire exposed surface with olive oil, salt, and generously pepper.  Roast at 400 for approximately 40-45 minutes.

While the butternut squash is roasting, snip the bacon into quarter inch strips.  Drop into a pan and cook until crispy.  [I have found that cutting it raw before hand instead of crumbling afterwards makes for a more evenly cooked bacon "bit."]  Let drain on paper towel and set aside.

Shred cheddar.  Soften cream cheese.  Cut Brie into small bits.  Set aside.

Once the butternut squash is roasted, scoop out a generous cup for the recipe.  The rest can be used for something else tasty.  Alternatively, you can roast just one half.  Smash or purée and set aside.

Bring to a boil water and add the pasta.  I add tiny bit of salt and olive oil to my water.  Cook, drain, and set aside.

In a sauteuse or high sided frying pan, melt the roasted garlic butter.  Using a flat whisk or cooking fork, slowly mix in the flour until you have a thick paste.  Allow the mixture to cook for a bit before very, very slowly beginning to add the milk, stirring constantly.  Once the milk is completely added, allow to simmer for a few minutes to begin the thickening process.

Next, very, very slowly add in the cheeses, alternating types and stirring constantly.  Once all the cheeses are melted, sprinkle sage and nutmeg across the top and salt and pepper to taste.

Now, slowly stir in the butternut squash.  Mix thoroughly to ensure a complete blending.  Once blended, add in the pasta and stir thoroughly.

Serve in bowls.  Garnish with the bacon crispy strips.

Myrtle's Note:  This recipe is half of the original.  Since I had only half the brie needed, I supplemented that part of the recipe with Havarti.  I am looking forward to having this again with the full portion of brie.  I also substituted yellow cheddar with Wisconsin white, added sage, and started with a béchamel sauce rather than straight milk.  Finally, I have seen several ways of roasting butternut squash.  Usually, I cube it and toss it on the baking stone, but this time I roasted it whole.  I liked not having to slice or peel, just split and seed!

Yield:  4 servings

Adapted from:  http://www.farmgirlgourmet.com/2011/10/roasted-butternut-squash-brie-mac.html

Roasted Garlic Butter

Ingredients:

• Olive Oil
• Salt
• Cracked black pepper
• large bulb of garlic
• 1 stick butter

Preheat oven to 400 degrees.


Directions:

Set out a stick of butter to soften.  [If you forget this step, microwave a stick of butter for 10 seconds. Let it sit for a few minutes.  Microwave for 5 more seconds.  It should be plenty soft then, but not melted.]

Leave skin on the garlic.  Lay the bulb on its side and carefully slice off about 1/4 inch to expose the tops of the cloves.

Place the bulb on a square of foil, shiny side up.  Generously drizzle olive oil on top of the bulb, letting it drench the top and dribble down the sides.  Salt and pepper the top.

Close the foil around the garlic, making a packet.  Roast for 50-60 minutes, peaking at the inside of the packet until the top of the bulb looks caramelized (browned).  Let the garlic sit for a few minutes to cool so it will not melt the butter when mixed.

Put the softened butter into a mug or small bowl.  Using the tip of a regular knife (or butter knife), slip the insides of the cloves out of their shells.  You may end up pulling apart the bulb and squeezing out the hidden bits of garlic from the smaller cloves.  The garlic will be mushy like softened butter.

Thoroughly mix the roasted garlic into the butter, folding it over and over and over.  Then press into a mold or a 4 oz. container.


Myrtle's Note:  I have been giving containers of roasted garlic butter as gifts, which have been enthusiastically received and consumed.  This would make a great hostess gift if going to a dinner party.   I will also add that I have roasted four bulbs at a time and just one ... either way it still took nearly an hour to get the garlic properly roasted.  I believe the foil helps to keep the garlic from drying out in the process.