Archive | Recipes

Classic Fondue

Recipe used with the permission of Emmi Roth

  • 1/2 lb. Emmentaler
  • 1/2 lb. Gruyère
  • 1 clove garlic
  • 1 Tbsp. lemon juice
  • 1 c. dry white wine or kirsch
  • 2 Tbsp. flour, pepper, nutmeg
  • 2 loaves crusty French bread, raw vegetables, or potatoes

Preparation: (approx. 15 minutes) Grate, shred, or finely dice the cheeses. Dip cheese in flour to coat. Cut bread into 1” cubes or vegetables into bite-sized pieces.

Cooking: (approx. 15 minutes) Rub inside of pot with cut garlic clove. Place pot on stove top. Pour wine into pot. Heat over medium heat until wine is hot but not boiling. Add lemon juice. Add handfuls of cheese, stirring constantly with a wooden spoon until cheese is melted and the cheese/wine mixture has the appearance of a light creamy sauce. Add pepper and nutmeg to taste. Bring to boil, remove pot, and place on lighted burner on top of table.

Yields 4 servings.



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From Sandragina Ebben

Fregolotti is a giant break-apart cookie from the Veneto region. It starts as a pile of buttery crumbs, but after baking is like a big shortbread cookie.

(Serves 6-8)

  • 1 c. almonds, toasted and finely ground
  • 2 2/3 c. flour
  • 1 c. sugar
  • 1 c. plus 2 Tbsp. unsalted butter
  • 1 tsp. grated lemon peel
  • pinch of salt
  • 2 Tbsp. lemon juice
  • 1 Tbsp. Amaretto or brandy

Mix nuts, flour, and sugar.

Using a pastry blender, work in the butter until the mixture forms uniform crumbs.

Sprinkle lemon juice and Amaretto over mixture and toss together lightly with a fork until blended. Mixture should be crumbly.

Lightly spread mixture into a buttered and floured 12-inch round pan with 1-in. high sides. Do not press into the pan.

Bake at 350F until browned, 50-60 minutes.

Let cool on a rack.

Break into delicious chunks before eating.

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Simple Artisan Boule Bread

Please note: This recipe uses the ancient ‘long-fermentation’ method of making bread. The entire process takes about 24 hours in 10 minute bursts of action.

This recipe also uses weight measures (with a volume conversion for cheating!). Gene Webb at North Shore Boulangerie and Joe Blaine at National Bakery are both advocates for weight measures, as they are far more accurate than volume measures, and encourage home bakers to invest in a kitchen scale.

Adapted from The New Artisan Bread in Five Minutes a Day

Makes 4 loaves

Heat oven to 450 degrees for baking.


  • 680 grams (3 cups) lukewarm water
  • 10 grams (1 tablespoon) dry active yeast
  • 17 to 25 grams (1 to 1 ½) tablespoons kosher salt
  • 910 grams (6 ½ cups) all-purpose flour
  • cornmeal (for pan sprinkling)

Recommended Tools (with substitutions):

  • Wooden pizza peel (wooden bread board or wooden cutting board)
  • large (about 6 quarts) plastic container with lid (food grade plastic bucket, or large stoneware bowl)
  • Danish dough hook (wooden spoon, granny fork, bare hands)
  • Parchment paper
  • Baking or pizza stone (baking sheet, covered with parchment paper)


Step One: Mixing and storing dough

In your large plastic container, mix yeast, salt and water. (Water … Read More

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Sandwich Bread

Makes 2 loaves

Preheat oven to 400 degrees

Adapted from Father Dominic Garramone, OSB


  •  2 cups warm water
  • 2 packages active dry yeast (not instant)
  • 2 tablespoons granulated sugar
  • 2 teaspoons sea or kosher salt
  • ¼ cup melted butter (that is not hot, but warm) or lard (or vegetable oil for vegan)
  • 6 to 6 ½ cups unbleached bread flour (Separate into 5 cups and 1 to ½ cups)


  • Large stoneware bowl (bowl should be three times volume of your dough. i.e. for this recipe bowl capacity should be at least 15 cups.)
  • Plastic wrap
  • Heavy duty bread loaf pans
  • Nice but not necessary: Kitchen Aid Mixer with dough hook


In stoneware bowl mix water, sugar and yeast. Stir to dissolve. Let stand about 10 minutes (or until foamy). Add salt and butter; stir to mix.

One cup at a time, add 5 cups of the flour, mixing thoroughly each time.

***Kitchenaid Method***  Move dough into Kitchen-Aid with dough hook attachment. Turn on low setting. Let dough hook work dough about 3 minutes.

***Hand Method***  Move dough to lightly floured wood surface (using reserved flour). Knead 6 to 8 minutes until dough is smooth and elastic.

Place … Read More

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Courtesy of Jenna Kashou

I dedicate this to my Teta (Arabic for grandmother). The rattle from her stack of gold bracelets clanking together, the sweet aroma of onions caramelizing in olive oil, a flickering TV screen always on in the background showing a dramatic Arab soap opera—these are the sounds, smells and sights of my childhood. Azizeh Kashou (1929-2014) raised a family of five and cooked every day for nearly 75 years. Born in Ramallah, Palestine, she prepared traditional Arab fare, heavily laden with allspice and, as often as possible, with lamb. The recipe below is a Kashou family favorite. The Spanish have paella and the Arabs have makloubeh. This rice-based dish with vegetables can be also be made without the meat, but that would just be a mistake. The crowning moment in successfully preparing this recipe is the flip at the very end, so be sure you have a set of strong hands and a sturdy platter.


  • 1 large head of cauliflower, cut into florets
  • 2 large tomatoes, sliced thin
  • 1 medium sized eggplant (optional), peeled and sliced thin 4 large potatoes, peeled and cubed
  • 1 ½ lbs. lamb, cubed (shanks or stew meat)
  • 1 large onion
  • 2
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Fig and Black Olive Stuffed Leg of Lamb With Mint Chimichurri

Courtesy of Chef Karen Bell, Bavette La Boucherie
  • 1 leg of lamb, butterflied
  • 6 tbl olive oil
  • 1 large onion
  • 2 cloves of garlic
  • 2 cups breadcrumbs
  • 1 oz mint, chopped
  • 1 oz basil, chopped
  • 1 oz tarragon, chopped
  • 1 oz chives, chopped
  • 1 lemon, zested
  • 8 oz dried figs, chopped
  • 4 oz kalamata olives, chopped
  • 6 oz toasted slivered almonds, chopped
  • 1 egg
  • salt & pepper
  • chicken broth

Preheat oven to 400°F.

In a pan prepare the stuffing by heating the olive oil and add the onion and garlic, cook gently until softened.

Remove from the heat and stir in the breadcrumbs, figs, olives, almonds, lemon zest, herbs and egg. Season with salt and pepper. Set stuffing aside.

Trim away any excess fat from the lamb, pat dry, season with salt and pepper on all sides.

Spread the stuffing evenly on the cut side of the lamb, roll to enclose and tie in several places with kitchen string to secure the stuffing from coming out.

In a large skillet on high heat sear the leg of lamb on all sides about 3-4 minutes on each side and place in a Dutch oven and roast for 1 hour 15 minutes. … Read More

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Cherry Pie


  • 2½ C pastry flour
  • 1 t fine salt
  • 2 T sugar
  • 2¼ C cold, unsalted butter (cut into tablespoon-sized pieces)
  • 6 to 8 T ice water

Mix flour, salt, and sugar together in a sturdy bowl. Cut in (using a pastry cutter) the butter until the entire mixture has a crumb-like consistency. Sprinkle ice water over the mixture and continue to blend with pastry cutter; just until the dough sticks together. (Add the rest of the ice water if the dough isn’t quite sticky enough.) Don’t overmix. Divide the dough into two flattened disks and wrap in plastic wrap or wax paper. Refrigerate a minimum of one hour. When ready, place parchment onto counter/table surface. Place dough disk onto parchment. Place another piece of parchment on top of the dough disk; roll dough to desired thickness. (Recommend: ¼ inch). Repeat for second dough disk. Place rolled dough crust into pie plate.


  • 6 cups Door County cherries (You can use fresh, jarred or canned. The type of cherry you choose will determine how sweet or tart your pie will be.)
  • ½ C sugar
  • Pinch fine salt
  • ¼ t ground cinnamon
  • 3 T Cointreau liqueur
  • ¼ C cornstarch (or clear
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Basic Energy Bars

Preparation time: 15 minutes making/17 to 20 minutes baking

This is another type of “power bar;” filled with fruits and nuts, it is less of a protein bar and more of a carbohydrate energy booster. These are a wonderful (and healthy) substitute for athletes and desk jockeys alike in need of a mid-afternoon pick-me-up.

Like our Basic Protein Bar recipe, these allow for infinite flavor combinations! Think of these as a healthy version of Rice Crispy Bars.

A note about corn and brown rice syrups. I know many folks have an automatic aversion to them, but organic versions used in moderation can be a safe part of your diet. In this recipe it cannot, unfortunately, be substituted with other syrups (like sorghum, maple or agave). This is due to the molecular structure of the sugars in corn/brown rice syrup; they chain up nicely and act as “glue” for the rest of the ingredients. Other sweet syrups don’t have this quality. If you think “I’m going to try it anyways,” rest assured, I thought the same thing. When I tested this recipe with both maple syrup and then sorghum syrup I ended up with mounds of goo. Tasty mounds of Read More

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Baked Pumpkin Pie Protein Bars

Preparation time: 15 minutes making/25 to 30 minutes baking

Those who can’t get enough of pumpkin during the holiday season will savor these. These bars are a nice alternative to the “dessert-type” protein bars.

Tools: 8-inch square baking pan, parchment paper

1 cup rolled oats

1 ¼ cup (one 15oz can) pumpkin puree

1 cup rice protein powder

¼ cup maple syrup

½ cup plain, greek-style yogurt (or soy yogurt)

2 large eggs

1 Tablespoon pumpkin pie spice

2 teaspoons vanilla extract

1 teaspoon baking powder

¼ teaspoon salt

Optional: cranberries, orange zest, pecans, cocoa nibs/mini chocolate chips

Makes 10 bars. Nutritional info: Calories: 130, Fiber: 3 grams, Sugars: 7 grams, Protein: 12 grams. (Note that this is a guide; there can be small variance depending on ingredient choices.)

Preheat oven to 350 degrees

1. Line pan with parchment paper.

2. Place oats into food processor and pulse into a fine powder.

3. Add remaining ingredients and process until completely blended.

4. Spread batter evenly into prepared pan. Sprinkle with pecans and cocoa nibs (if desired).

5. Bake for 25 to 30 minutes, until edges begin to brown and toothpick inserted into center of pan comes out clean. Read More

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Basic Fruit Protein Bars

Preparation time: 15 minutes making, 30 minutes chilling

1 cup dried fruit
1/2 cup warm water
1 1/2 cups cereal bran (oats, rye, millet, spelt, quinoa)
1 cup rice protein powder
3 Tablespoons low-fat milk (or unsweetened almond milk)
1 Tablespoon finely grated orange or lemon zest.

½ cup chopped nuts
¼ to ½ teaspoon spice (or spice mixture)
¼ cup cocoa nibs or mini chocolate chips (for those who want a bit of sweetness!)

Makes six bars. Nutritional info: Calories: 250, Fiber: 40 grams, Sugars: 23 grams, Protein: 16 grams. (Note that this is a guide; there can be small variance depending on ingredient choices.)

Tools: 9 x 5 loaf pan, food processor with chopping blade, parchment paper
Raw, Gluten Free (depending on ingredient choice), Vegan (if Almond Milk is used).

  1.  Line loaf pan with parchment paper.
  2.  Soften chosen fruits in warm water for 5 minutes (save the liquid).
  3.  Place cereal grain into food processor and pulse until a “bran” consistency (not quite powder, but not big chunks).
  4.  Add in all other ingredients. Pulse until combined and sticks together (if too dry, add a bit of the saved soaking juice).
  5.  Transfer mixture to prepared loaf pan. Place
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