Baba Ganoush

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  • 1 to 2 globe eggplants
  • 3 tbsp. extra virgin olive oil
  • 2-3 tbsp. tahini
  • 1 to 2 finely chopped garlic cloves
  • 1/2 tsp. ground cumin
  • 2.5 tbsp. lemon juice
  • Salt and cayenne pepper
  • 1tbsp. chopped parsley

Preheat oven to 400°F. Poke the eggplants in several places with the tines of a fork. Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil (about 1 tablespoon).

Place on a baking sheet, cut side down, and roast until very tender, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes.

Scoop the eggplant flesh into a large bowl and mash well with a fork.

Add garlic, olive oil, tahini, cumin, lemon juice, salt, cayenne; mix well.

Quick Pizza Dough

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  • 2 1.4 tsp. yeast
  • 1 cup warm water
  • 2 1/2 cups flour
  • 1 tsp. honey
  • 1 tsp. salt
  • 2 tbsp. olive oil
  • Preheat oven to 400ºF.
  • In a large bowl, combine the yeast and warm water and stir until the yeast dissolves. Add the flour, salt, honey, and olive oil; stir to combine using first a wooden spoon then your hands. Let dough rest for 10 minutes.
  • Sprinkle a baking sheet with cornmeal and press dough into it to your desired thickness. Top with your toppings.
  • Bake for approximately 20 to 25 minutes or until crust is golden, toppings are heated through and cheese is bubbly.

Farmer’s Cheese

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  • 1 gallon whole milk
  • ½ cup white vinegar
  • Line a colander with a double layer of cheesecloth or a single layer of butter muslin.
  • Pour the milk into a large, heavy-bottomed kettle, and bring it to a boil over medium heat. Stir it frequently to keep the milk from scorching. When it comes to a boil, immediately reduce the heat to low, and stir in the vinegar. The milk should immediately separate into curds and whey. If it does not separate, add a bit more vinegar one tablespoon at a time until you see the milk solids coagulate into curds swimming within the thin greenish blue whey.
  • Pour the curds and whey into the lined colander. Rinse them gently with cool water. Tie up the cheesecloth, and press it a bit with your hands to remove excess whey. Let the cheesecloth hang for 1 to 2 hours, then open it up and chop it coarsely. Store in the fridge for up to a week.

Stuffed Eggplant

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3 medium eggplants
1/2 lb. chopped mushrooms
2 cloves minced garlic
1 cup chopped onions
1 1/2 cup cottage cheese
1 cup cooked brown rice
1 cup grated cheddar
salt and pepper
1 tsp thyme
hot sauce
1/4 cup sunflower seeds
1/4 cup freshly chopped parsley
3 tbsp. olive oil
paprika

1. Slice the eggplants in half lengthwise. Use a soup spoon or a grapefruit spoon to scoop out the insides right down to 1/4 inch of the skin.

2. Chop the eggplant innards into 1/2 inch bits, and saute with the onion, garlic, mushrooms, salt and pepper until the onions are clear and the eggplant is soft.

3. Combine everything else and season according to your nature. Stuff the shells generously and with love. (Yes, that is indeed what this recipe says to do!). Dust with paprika and bake uncovered* on an oiled tray.

Oven temperature = 350 F. Time 35-40 minutes. *Cover is the dish seems dry.

Sweet Potato Gnocchi

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  • 2 medium sweet potatoes
  • 2 cups flour + 1/2 a cup
  • 2 tsp. salt

Preheat the oven to 400 degrees F. Poke a few holes in the sweet potatoes with a fork, and then bake them for 40-50 minutes or until tender. You’ll know they’re done when a fork can be pressed into the center rather easily. Set aside to let cool enough for you to handle them easily.

Combine the salt and 2 cups of the flour. Flour a work surface and pour your flour mixture onto the surface. Make a well in the middle of the flour.

Once the sweet potatoes are cool enough to handle, remove the skin and place them, one at a time, into the potato ricer.* Rice both of the potatoes right on top of the flour.

Once all of the potato has been riced, flour your hands and begin working the sweet potato into the flour. Continue to work the mixture until it’s fully combined. You don’t want the dough to be sticky so keep adding flour until you get a nice dry dough. This could take a decent bit of extra flour if your potatoes were on the larger side.

Once fully combined, roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log that’s about 1/2 an inch thick. Cut pieces the gnocchi into 1 inch pieces. Gently toss each piece into flour to ensure that it’s dry and not sticky at any edges. Continue until you’ve cut out pieces from all of the dough.

Using a gnocchi board or fork, press grooves into each piece of gnocchi.

Freeze gnocchi individually on a tray for a couple of hours, then bag them for freezing.

Sourdough Tortillas

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  • 3/4 cup water
  • 1/2 cup sourdough starter
  • 3 cups flour
  • 1.5 tsp. salt
  • 1 tsp. baking powder
  • 2 tbsp. vegetable shortening

Mix the water and sourdough starter discard together in a small bowl and set aside.In a medium mixing bowl, whisk the flour, salt and baking powder. Add the vegetable shortening and use your hands to work it into the flour mixture. (It will have a fine, sandy consistency.)

Pour the water/sourdough starter mixture into the dry ingredients and combine with your hands until there are no dry bits left in the bowl. Cover and let rest for 30 minutes on the counter. (The dough will be stiff.)

Divide the dough into 16 pieces and roll each one into a ball. Place the dough balls on a parchment lined baking sheet, cover with a towel, and allow the dough to relax for 30 minutes. (Alternately, you can place the dough in the fridge, covered, to ferment until you are ready to cook them.)

Preheat a cast iron skillet over a medium-low heat until it is very hot. Working with one dough ball at a time, use a rolling pin to roll it into a thin round, about 6″ in diameter. Use flour as needed to prevent sticking.

Carefully lay the dough on the hot skillet and allow it to cook until bubbles start to form on top and the bottom is slightly charred. Flip it over and continue cooking on the other side until cooked through.

Repeat with the remaining dough balls, keeping cooked tortillas wrapped in a kitchen towel to stay warm until ready to serve.

Mexican Hot Sauce

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  • 1 tbsp. oil
  • 2 cups sliced jalapeno peppers
  • 2 cloves minced garlic
  • 1/4 cup diced onion
  • 1/2 tsp. salt
  • 1 cup water
  • 1/2 cup white vinegar (can use other apple cider, some lime juice, etc.)

Heat oil in a saucepan; add jalapenos, garlic and onion. Saute for 5-10 minutes until onion is transparent but not yet turning brown.

Add the water. When mixture comes to a boil, turn temperature down a bit and put lid on pan. Let boil gently for 15 minutes.

Remove pan from heat, take lid off, allow everything to cool until room temperature.

Place mixture in a blender and add the salt. Blend at medium speed for 1 minute. While blender is still working, slowly pour in the vinegar.

Strain hot sauce (or not) and pour into a bottle.

Can add 1/4 tsp. dried herbs (cumin, oregano) with the salt.

Crispy Gingersnaps

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  • 1 1/2 sticks unsalted butter
  • 1 1/4 cups sugar
  • 1/4 cup brown sugar
  • 1/3 cup molasses
  • 1 large egg
  • 1/2 tsp. salt
  • 2 tsp. baking soda
  • 1 1/2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 2 1/4 cups all-purpose flour

Preheat the oven to 350°F. Line baking sheets with parchment paper. In a large bowl, use an electric mixer to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, 2 minutes. Add the molasses and egg and beat until combined. Add in the salt, baking soda, ginger, cinnamon, cloves, and flour and beat until combined. Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1 1/2 tablespoon balls and roll in the sugar before placing on the baking sheet, leaving plenty of room for spread. Bake for 15 minutes or until the cookies are spread and the surface looks crackled. Let cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely. Store cookies in an airtight container at room temperature for up to 7 days.

Burger Buns

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  • 1cup warm milk (100ºF)
  • 1 tbsp. active dry yeast
  • 1/4 cup sugar
  • 2 tbsp. melted butter
  • 1 egg
  • 1 tsp. salt
  • 3 -3 1/2 cups flour
  • 1 egg, beaten with 1 teaspoon of water
  1. Combine the milk and yeast and stir until dissolved. Mix in the sugar, butter, and egg, then add the salt and flour.
  2. Knead for 6 to 8 minutes, or until the dough is smooth and elastic.
  3. Set aside in a warm place to rise in a covered bowl for 60 to 90 minutes.
  4. Punch down the dough and divide into 8 equal balls. Press each ball into a 3-inch circle. Rise for 30 minutes, or until the buns are round and puffy. Brush the tops of the buns with the egg/water mixture, and sprinkle with sesame seeds.
  5. Preheat the oven to 375ºF. Bake for 14 to 16 minutes, or until the buns are golden brown. Cool on a wire rack. These are best if eaten within 1 to 2 days of being made– store leftovers in an airtight container.