salt roasted salmon

adapted from a recipe by Virginia Willis

2 c coarse Kosher salt
3-6 cinnamon sticks, broken into 1" pieces
1-2 T whole fennel seeds
1 T black peppercorns
4 6 oz salmon fillets

Heat the oven to 375 degrees. Combine the salt, cinnamon, fennel, and peppercorns in a medium bowl. Spread spice mixture evenly over the bottom of a heavy-duty or enamelware baking dish. Place the salmon, skin side down, one inch apart on spice mixture. Cover salmon with parchment paper, cover dish with aluminum foil to seal. Bake until desired doneness. Remove salmon from oven, allow to rest 3 minutes. Remove the foil and parchment paper. Using a spatula, remove fillets, leaving skin behind, serve immediately.

[try adding whole cloves, or whole juniper berries. also try sprinkling some of the spice mixture over the top of the filets before baking]

chocolate-orange Guinness cake

8 oz butter, room temperature
8 oz dark brown sugar
10 oz self-rising flour
1 t baking powder
pinch of salt
2 T cocoa (heaping)
grated rind of one orange
4 eggs
1/2 c Guinness

8 oz icing sugar
4 oz butter
freshly squeezed orange juice

preheat oven to 375F. grease two 8" cake pans. cream the butter and sugar until light and fluffy. sift the flour, baking powder, salt and cocoa into a bowl. add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions. gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. if there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating. divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven. reduce the heat to 350F and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans. turn out and cool on a wire rack.

meanwhile, make the icing. cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread. when the cakes are cold, use half the icing to sandwich them together, and spread the rest on top.

polish raspberry treats

2 c all-purpose flour
1 c brown sugar
1 c rolled oats
3/4 c walnuts, ground
1 c coconut
3/4 t salt
12 T unsalted butter, melted
1 lb raspberry jam

Preheat oven to 350 F. Line a large rectangular pan (13x9" or thereabouts) with foil and butter the foil.

Combine all dry ingredients in a large bowl. Break up any clumps of sugar with your finger tips and work the ingredients to mix them. Add the melted butter and work with fingers to combine well (if the mixture is too dry and doesn't stick together easily, add up to 2 T butter). Press half of dough in the foil-lined pan, working well into edges and pressing down to compact. Spread out the jam evenly to within 1/2" of edges of pan.

Take handfuls of remaining dough mixture and crumble it over pan, distributing evenly. Press down with palms of hand to compact - but not too hard. Bake until golden-brown, about 45 minutes.

Cool completely before cutting. Cut into 12 pieces.

caramel corn

18 c popped corn
2 c brown sugar
1 c butter or margarine
1/2 c light corn syrup
1 pinch salt
1/2 t baking soda

mix sugar, butter, syrup, and salt. boil over medium heat for 5 minutes. add soda and mix well. pour over corn, stir until evenly coated. spread on cookie sheets and bake for 1 hour at 205-225 degrees F, stirring every 15 minutes. spread on wax paper sheets on counter to cool.

refried beans

2 15oz cans pinto beans
3/4 cup chicken broth
3-4 strips bacon
1 small onion, minced
1 medium jalapeno, minced
1/2 t cumin
1/2 t salt
2 cloves garlic, minced

food process pinto beans and broth for 15 seconds, then a series of 1 second pulses to achieve desired consistency

brown bacon in non-stick skillet, remove all but one tablespoon of fat, add the onion and jalapeno, cumin, salt. add garlic after onion begins to soften, cook another couple of minutes.

add the bean mixture and continue to cook, mixing it all together with a wooden spoon. if mixture is too thin, just continue to cook the extra liquid off.

roasted green beans

1 pound green beans, stem ends snapped off
1 T olive oil
salt and black pepper

adjust oven rack to middle position, heat oven to 450 degrees. line rimmed baking sheet with foil, spread beans on baking sheet. drizzle with oil and toss to coat evenly. sprinkle with 1/2 t salt, toss again and distribute in even layer. roast 10 minutes. (if called for, add 1/2" thick wedges of red onion.)

remove baking sheet from oven. using tongs, coat beans evenly with seasoning mixture (see below), redistribute in even layer. continue roasting until dark golden brown in spots and starting to shrivel, 8 to 12 minutes longer. adjust seasoning with salt and pepper, and any additional topping, and serve.

seasoning #1: combine 1 T balsamic vinegar, 1 t honey, 1 t minced fresh thyme, 2 medium thin-sliced garlic cloves in a bowl and set aside. after 10 minutes of roasting, toss beans with seasoning mixture, coating them evenly, and redistribute in even layer. continue roasting. after transferring to a serving dish, sprinkle with 1/3 c toasted and chopped walnuts.

seasoning #2: combine 1 T minced garlic, 1 t minced fresh ginger, 2 t honey, 1/2 t toasted sesame oil, and 1/4 t hot red pepper flakes and set aside. after 10 minutes of roasting, toss beans with seasoning mixture, coating them evenly, and redistribute in even layer. continue roasting. after transferrng to a serving dish, sprinkle with 4 t toasted sesame seeds.

seasoning #3: combine 1 t olive oil, 1 T lemon juice, 1/2 c drained oil-packed sun-dried tomatoes (rinsed, patted dry, and coarsely chopped), 1/2 c pitted kalamata olives (quartered), and 2 t minced fresh oregano leaves in medium bowl. after beans are completely done roasting, add to bowl and toss well. adjust seasoning with salt and pepper. transfer to serving dish, top with 1/2 c crumbled goat cheese and serve.

combine all ingredients, set aside.

orange-cranberry pudding

adapted from Nigella Lawson

For the fruit:
1/2 stick unsalted butter
4 1/2 c cranberries
3 T sugar

For the batter:
1 1/4 c flour
2 t baking powder
1/2 t baking soda
1 3/4 c sugar
2 eggs, beaten
1 stick unsalted butter, melted
few drops orange oil
flaked almonds
turbinado sugar, to sprinkle over
cream or orange juice, if extra liquid is needed

Preheat the oven to 325 degrees F. Melt 1/2 stick butter in a wide saucepan, then add the cranberries and sugar. Cook over a fairly high heat until the fruit begins to pop. This will take hardly anytime if the cranberries are fresh, and about 10 minutes if they're frozen. Remove the pan from the heat.

Combine the flour, baking powder, soda and sugar in a large bowl and add the eggs, melted butter and orange oil. Mix until smooth. It may need a tablespoon or two of extra liquid here. I use orange juice or cream, whatever's to hand. Pour half of the batter into a deep casserole. Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely.

Sprinkle flaked almonds and turbinado sugar over the top, and bake for 45 minutes to 1 hour, until the top is golden brown and set.

stove-top mac & cheese (from ab)

1/2 pound elbow macaroni
4 T butter
2 eggs
6 oz evaporated milk
1/2 t hot sauce
1 t kosher salt
black pepper
3/4 t dry mustard
10 ounces sharp cheddar, shredded

in a large pot of boiling, salted water, cook the pasta to al dente and drain. return to the pot and melt in the butter. toss to coat.

whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. stir into the pasta and add the cheese. over low heat, continue to stir for 3 minutes or until creamy.

ginger spice cookies

2 c all purpose flour (do not use high protein flour like King Arthur)
2 1/2 t ground ginger
2 t baking soda
1 t ground cinnamon
1 t ground cloves
3/4 t salt
3/4 c chopped crystallized ginger
1 c (packed) dark brown sugar
1/2 c vegetable shortening, room temperature
1/4 c (1/2 stick) unsalted butter, room temperature
1 large egg
1/4 c molasses
turbinado sugar

ombine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 3/4-1" balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.

Bake cookies until cracked on top but still soft to touch, about 10 minutes. Cook slightly longer for crisp cookies, less for chewy cookies. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)

Makes about 30.

rosemary butter cookies

2 c all-purpose flour
3/4 t salt
1/2 t baking powder
1 T chopped fresh rosemary
1 1/2 sticks (3/4 c) unsalted butter, softened
2 T mild honey
1/2 c confectioners sugar
coarse white sugar

Preheat oven to 300°F.

Whisk together flour, salt, baking powder, and rosemary in a bowl.

Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times.

Roll out into logs, wrap in parchment paper or foil. Refrigerate for at least an hour. Unwrap and cut into 1/4" slices. Arrange on parchment paper on heavy cookie sheet. Sprinkle with coarse sugar, if desired.

Bake cookies in middle of oven until just beginning to turn golden brown, around 10 minutes. Slide cookies on parchment to a rack and cool.