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In New York we mostly go out to eat or grab a meal the someone else has prepared. Now that we are cooking every meal indoors here are some suggestions to create some comport and fun. Parmesan Muffins You don’t need a whole lot to make these. And chances are you already have most of the ingredients in your fridge/pantry! Here’s what you’ll need: Ingredients: Parmesan cheese – freshly grated, pretty please! Instant yeast Milk Sugar Flour An egg Butter Seasonings: salt, pepper, oregano and thyme. Directions: In a medium bowl, combine the warm milk, sugar and yeast. Cover with a kitchen towel and let it rest for 5 minutes. In the meantime, combine the flour, parmesan, salt, pepper and...
No-Knead Everyday Bread is a simple homemade bread that needs just 90 minutes to rise and doesn’t require special methods or equipment. (No Dutch oven. No bread flour.) Many years ago (and again now, as we’re all adjusting to this socially distanced life) the internet fell in love with Jim Lahey’s No-Knead Bread. His is a bakery-style bread that needs 24 hours to rise and is baked in a Dutch oven to give it a thick, sturdy crust. The bread I bring you today is not that long-rise Dutch oven bread. No-Knead Everyday Bread is, I dare say, a more humble bread. Humble as it may be, this is a homemade bread that you’ll be just as happy to enjoy...
I cook corned beef regularly -- three-four times a year. It's always available at our local Sam's Club, and it has a long shelf-life too, meaning the expiration date is often a month or more out on the calendar. I always buy two and I always cook two. After discarding the seasoning packets, I cook them my way, slowly in the crockpot, in a tomato mixture laced with aromatic allspice, cinnamon and cloves. When done, I cover the tops with brown sugar and bake them in a 350° oven for 20-25 minutes until the sugar crust is bubbly and caramelizing. It is amazing. My brown-sugar-crusted corned beef sandwiches served on my homemade bread machine caraway-seeded rye bread have, literally, been described...
Double and freeze extras for later! After polling dozens of my friends and family, I learned that Sloppy Joes are quite the divisive meal. People either love them or hate them. I counted myself as a hater until just a few years ago because I always envisioned the canned version from childhood. Yuck! However, I decided to give this poor man’s entree a try again, albeit the non-canned, non-processed, veggie-rich, grass-fed beef version. Why? Simply, my husband loves them and my kids will eat them. And I was won over by this particular recipe; the tangy-sweet tomato sauce surprised me in a good way. Plus, you know I love any recipe where I can sneak in more vegetables for my...
