Sour Cream Fudge Cake

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GATHER THE GOODS

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2 cups all purpose flour

2 teapsoons baking soda

1/2 teaspoon salt

1/2 cup butter

1 cup sour cream

2 1/4 cups brown sugar

3 eggs

4 oz. German sweet chocolate, melted and cooled

1/2 teaspoon vanilla

1 cup espresso (must be cold)

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MAKE IT

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1. Preheat oven to 350°. Line bottom of 2 (9x9”) pans with parchment and grease with butter.

2. Sift together flour, baking soda, and salt.

3. Cream together butter and sugar. Add 3 eggs to the creamed mixture until just incorporated.

4. On low speed add chocolate to creamed mixture just until incorporated. Add the vanilla, sour cream, and flour. Contiune to mix on low speed until a few lumps remain. Add the espresso.

5. Pour into pans and bake for 20 minutes or until the cake bounces back with a finger imprint or a toothpick inserted in the thickest part comes out clean.
   
   
   

Adapted from “my mama- Diane”

Breakfast Papusas

Yield: 2 servings

Total Time: 50 minutes

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GATHER THE GOODS

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Papusas

1 1/2 c. (6.4 oz.) harina de maiz or masa harina

1/2 c. water

1/3 c. milk

1/2 teaspoon course sea salt

2 tablespoons olive oil

Eggs & Peppers

1/4 cup olive oil, divided

5 mini bell peppers or 1 medium bell pepper, sliced into 1/4” rings

1/2 medium or 1 small red onion, sliced into 1/4 inch moons

5 cloves garlic, thinly sliced

1 teaspoon course sea salt, divided

4 large eggs

1 tablespoon tomato paste

1/2 cup grated white cheddar cheese

Herby Sour Cream

1/3 cup sour cream

1/3 cup chopped flat leaf parsley

1 tablespoon apple cider vinegar

1 teaspoon yellow mustard

1/2 teaspoon course sea salt

1/2 teaspoon Georgian spice blend (garlic, red pepper flakes, coriander, fenugreek, marigold)

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make it

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1. Make papusa dough: combine flour, salt, water, and milk until mixture comes together in a smooth ball. Cover and set aside while prepping remaining components.

2. In a medium saute pan over medium high heat, heat 2 tablespoons olive oil. Add onion and peppers and saute stirring occasionally for 5 minutes until onions and peppers are soft and begin to caramelize. Add the garlic and cook for 1 to 2 minutes more. Season with 1/2 teaspoon salt. Remove from pan to a plate or bowl and set aside.

3. Add 2 tablespoons olive oil to pan. Fry tomato paste for about 1 minute using the back of your spoon to break it up. In a medium bowl whisk eggs and salt. Fry until large curds of egg form. using the back of your wooden spoon push the eggs onto each other. This should take about 4 to 5 minutes. Fold in 1/4 cup of cheddar cheese and remove from heat.

4. In a small bowl combine sour cream, parsley, vinegar, mustard, spice blend, and salt.

5. In a large cast iron pan over medium heat, heat 2 tablespoons olive oil. Form papuas into 3 (4.7-5 oz) balls (the third one is for sharing the leftovers but you can also make 2 larger papusas instead!). Cook on each side for about 4 to 6 minutes until scattered golden brown specks form. Remove from heat and cool for 5 minutes. Using a serrated knife cut the papusa in half.

6. Sprinkle remaining cheese on the bottom of each half. Layer with eggs, peppers and onions, herby sour cream, and top of papusa.

Strawberry Rhubarb Crisp

Yield: 4 servings

Total Time: 1 hour 20 minutes.

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GATHER THE GOODS

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12 ounces strawberries, halved

9 ounces rhubarb, sliced 1 inch thick

zest from 1 lime

1/2 cup (73 g.) + 2 tablespoons coconut palm sugar, divided

2 teaspoon cornstarch

1 teaspoon vanilla bean paste

1 1/2 cups (167 g.) rolled oats

1/2 cup (66 g.) all purpose flour

1/4 teaspoon kosher salt

1 1/2 sticks (12 tablespoons) cold unsalted butter

whipped cream, for serving

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MAKE IT

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1. Position rack in the center of the oven and preheat to 350°.

2. In a medium bowl combine strawberries, rhubarb, lime zest, 2 tablespoons sugar, cornstarch, and vanilla bean paste. Pour into prepared baking dish.

3. In another medium bowl combine oats, flour, 1/2 cup sugar, salt, and butter. Using your finger tips press butter into dry mixture until small beads of butter form. You should be able to press the mixture together and compact it to form large crumbs.

4. Layer the crumbs over the fruit mixture. Bake until the fruit cooks down and the crumbs turn crispy and golden brown, about 50 to 55 minutes.

5. Cool slightly and serve with a large dollop of whipped cream!

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Peanut butter Chocolate Chunk Blondies

Yield: 12 pieces

Total Time: 1 hour 30 minutes

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GATHER THE GOODS

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1 1/3 cup (160 g.) all purpose flour

1/2 teaspoon kosher salt

1/8 teaspoon baking soda

1 stick unsalted butter, melted

1/2 cup ( 120 g.) crunchy peanut butter

3/4 (160 g.) cup packed light brown sugar

1 large egg

6 ounces semi-sweet chocolate, roughly chopped

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MAKE IT

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1. Preheat oven to 350° and line an 8” by 8” ceramic baking dish with parchment paper.

2. In a large bowl combine flour, salt, and baking soda.

3. In a medium bowl stir butter, peanut butter, and brown sugar until combined. Whisk in egg until a silky mixture forms.

4. Fold dry ingredients and chocolate chunks into wet ingredients, reserving some chocolate for the top. Bake for 30 to 35 minutes until lightly golden brown around the edges. Cool for about 30 minutes.

5. Using a serrated knife cut into 12 pieces.
   

Spanikopita

Yield: 6 servings

Total Time: 40 minutes

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GATHER THE GOODS

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1/4 cup olive oil, divided

1 small yellow onion, diced small

3 cloves garlic, minced

20 ounces frozen thawed spinach

2 tablespoons chopped parsley

7 ounces farmers cheese

6 ounces feta, crumbled into medium chunks

8 oz. (1 roll) phyllo dough

4 tablespoons butter, melted

1/2 teaspoon Za’atar

Hot honey for drizzling

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MAKE IT

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1. Preheat oven to 350° and grease an 11” by 7” baking pan.

2. In a small saute pan over medium high heat, heat 2 tablespoons olive oil. Cook onion and garlic until onions are soft and slightly golden, about 5 to 7 minutes. Remove and cool.

3. In a large bowl combine 2 tablespoons olive oil, onions, garlic spinach, parsley, farmers cheese, and salt to taste. Fold in feta chunks.

4. Brush each layer of phyllo dough with butter. Layer half of the phyllo onto the bottom of the baking pan. Place mixture in and smooth top. Layer remaining phyllo dough on top.

   *If you have any remaining bits of crumbled phyllo dough hanging around, form them into a pretty mound on top.

5. Bake for about 15 to 20 minutes. Cool slightly and serve with Za’atar and honey drizzle.

Butternut Sqaush Cavatelli & Amaretti Crumbs

Yield: 4 servings

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GATHER THE GOODS

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1 medium butternut squash, peeled and chopped into small pieces

1/4 cup + 2 tablespoons olive oil, divided

kosher salt to taste

1/2 teaspoon cracked black pepper

1 medium yellow onion, thinly sliced

2 tablespoons dry white wine

2 cloves garlic, grated

1/2 cup heavy cream

2 tablespoons butter

1 teaspoon rosemary, finley chopped

8 small amaretti cookies, coarsely ground (about 5-6 tablespoons)

1 # fresh or frozen cavatelli

1 cup freshly grated Pecorino Romano or Parmesan

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MAKE IT

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1. Preheat oven to 400° and line a sheet tray with parchment paper. Toss butternut squash with 3 tablespoons oil, salt, pepper, and smoked paprika if using. Cook for until the squash is tender all the way thru and the outside is caramelized, 45 minutes to 1 hour.

2. In a medium saute pan over medium heat, heat 3 tablespoons oil. Add onions and season with salt. Cook, stirring occasionally until onions are soft and parts of the onions start to caramelize, 20 to 25 minutes. Increase heat to medium high. Pour in white wine and continue to cook until wine evaporates 5to 7 minutes.

3. In a small saute pan over medium high heat, heat butter. Toast rosemary and amaretti cookies just until lightly golden, 4 to 6 minutes. Season with 1/4 teaspoon salt and remove from heat.

4. Transfer squash to a food processor or blender with garlic and 3/4 cup water. Puree until smooth. There will be about 1 to 1/2 cups butternut squash puree. The more you use the thicker the sauce will be (up to you on how saucy you want it to be!). In a large skillet over medium heat combine pureed squash and heavy cream. Bring to a gentle simmer.

5. Meanwhile, in a large pot of salted, boiling water cook cavatelli until al dente, according to package instructions. Using a slotted spoon transfer cavatelli to sauce, adding pasta water as needed until desired sauce consitency is reached. Sprinkle in cheese and stir.

6. Serve pasta with a sprinkle of caramelized onions and amaretti breadcrumbs.

*Recipe inspired by Spaghetti Cafe, Brooklyn NY

Tahini Panzanella

Yield: 2 servings

Total Time:

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GATHER THE GOODS

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1/4 Italian sesame loaf

1 cup grape tomatoes, halved

1/2 English cucumber, cut into half moons

1 cup chickpeas, drained and rinsed

3 tablespoons olive oil

2 tablespoon tahini

2 tablespoons cold water

1 tablespoon lemon juice

kosher salt

cracked black pepper

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MAKE IT

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1. Cube bread into bite sized chunks. Toast until golden brown, 2-3 minutes. Cool slightly, about 5 minutes.

2. In a large bowl combine bread, tomato, cucumber and chickpeas.

3. In a medium bowl whisk olive oil, tahini, water, lemon juice, salt and pepper. Pour over bread mixture and serve right away

   *if you prefer your bread softer allow the dressing to soften the bread for 5 to 7 minutes.

Summer Rolls

Yield: 2 servings

Total Time: 20 minutes

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GATHER THE GOODS

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4 pieces rice paper

6 large shrimp, cleaned and cooked

1/4 cup thinly sliced bell pepper

1/4 cup shredded carrots

1/4 cup shredded green cabbage

4 teaspoons Hoisin sauce

For serving

1 tablespoon chopped cilantro

1 tablespoon chopped peanuts

Hoisin sauce

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MAKE IT

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1. Pour warm tap water into a shallow bowl or pie dish big enough to fit the rice paper. Soak the rice paper for a few seconds until it softens. Remove from water and place on a cutting board.

2. Place 3 slices of shrimp in the center of rice paper. Top shrimp with a few slices of pepper, carrots, and cabbage. Pour a teaspoon of hoisin sauce down the center.

3. Wrap summer roll like you would a burrito. Roll up the shorter ends, and then fold the end on the left over and roll toward the right.

4. Serve the summer rolls with cilantro, peanuts, and more hoisin sauce.

Falafel

Yield: 5 servings

Total Time:

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GATHER THE GOODS

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1 lb. dried chickpeas

1 small red onion, grated

2 cloves garlic, grated

1 medium lemon

1/4 cup Finley chopped parsley

2 teaspoons tahini paste

1/4 teaspoon cumin

1/4 teaspoon coriander

kosher salt

1/4 cup olive oil

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MAKE IT

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1. Add chickpeas to a large pot. Cover with 1 inch of water and bring to a boil over high heat. Cook for 5 to 8 minutes. Turn of heat and soak chickpeas for 1 hour.

2. Drain chickpeas and place back in same pot. Cover with 1 inch of water and bring to a simmer over medium high heat. Cook for about 2 hours or until fork tender. The chickpeas will double in size and their outer layer will begin to fall off. Drain water.

3. Place chick peas in a food processor and grind until a medium course paste forms.

4. In a large bowl combine chickpea paste, onion, garlic, lemon juice, parsely, tahini, cumin, coriander, and salt to taste.

5. Preheat oven to 400° and line a large baking sheet with parchment paper. Using a tablespoon measure scoop 2 heaping tablespoons into the palm of your hand. For the falafel mixture into a 1/2 to 3/4 inch disk. You should get about 15 falafel from the mixture.

6. Brush the falafel with olive oil and bake for 20 to 25 minutes until golden brown on the underside of the falafel. You could also flip them halfway through.

Baba Ganoush

Yield: 2- 3servings

Total Time: 2 hours

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GATHER THE GOODS

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1 medium Italian eggplant

1 tablespoon tahini paste

1 clove garlic, grated

juice of 1/2 lemon

2 tablespoons roughly chopped flat-leaf parsley

1/4 teaspoon smoked paprika

kosher salt

2 tablespoons extra virgin olive oil

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MAKE IT

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1. Preheat the oven to 400° and line a sheet tray with foil paper. Roast the eggplant for 1 hour to 1 hour 30 minutes. Remove and char over an open flame for about 2 minutes.

2. Peel the skin of the eggplant and place the flesh in a mesh sieve to drain any liquid. Place the eggplant in a food processor and add tahini, garlic, lemon, parsley, paprika, and salt to taste. Process until smooth.

3. Serve with a drizzle of olive oil.

Tahini Sauce

Yield: 4 servings

Total Time: 5 minutes

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GATHER THE GOODS

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1/3 cup cold water

1/4 cup tahini paste

1 clove garlic, grated

1 teaspoon lemon juice

kosher salt

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MAKE IT

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1. In the bowl of a food processor combine water, tahini, garlic, lemon, and salt to taste. Puree until mixture is smooth and creamy.

Hummus

Yield: 2-3 servings

Total Time: 5 minutes

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GATHER THE GOODS

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1 (15 oz.) can chickpeas

2 cloves garlic, grated

Juice of 1/2 lemon

1/4-1/3 cup olive oil plus more for drizzling

1/4 teaspoon ground cumin

kosher salt

1/4 teaspoon smoked paprika

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MAKE IT

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1. In the bowl of a food processor combine chickpeas, garlic, lemon, olive oil, cumin, and salt to taste. Puree until a smooth mixture forms.

2. Serve with olive oil and smoked paprika.
   
   
   

Thai Coconut Curry

Yield: 6 to 8 servings

Total Time: 1 1/2- 2 hours

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GATHER THE GOODS

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Chicken broth

1 lb. bone in chicken thigh and breast pieces

1/2 inch ginger, grated

5 garlic cloves, grated

2 Indian bay leaves

5 lime leaves

1 cinnamon stick

1 teaspoon ground coriander or 2 teaspoons whole coriander

10 cups cold water

soup base & assembly

2 tablespoons vegetable or coconut oil

1 shallot, finely minced

1 /2 inch piece ginger

3 minced garlic cloves

2-4 tablespoons Thai red curry paste

8 cups chicken broth

1 (13.5 oz.) can coconut milk

Juice from 1 lime

1 teaspoon fish sauce

16 oz. cooked rice vermicelli noodles

2 cups cooked shredded chicken

1 cup cilantro plushes

2 large scallions, thinly sliced

1 cup roasted peanuts

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MAKE IT

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1. Chicken broth: in a large pot add chicken, ginger, garlic, bay leaves, lime, cinnamon, coriander, and cold water. Place over medium high heat and bring to a simmer. Simmer until chicken is tender and broth has acquired flavor, 1 hour to 1 hour 30 minutes.

2. Remove chicken, ginger, bay leaves, lime, and cinnamon. Allow chicken to cool slightly. Using cloves or tongs shred chicken into large chunks.

3. In a large pot over medium heat, heat oil. Add shallot, ginger, and garlic stirring frequently until lightly golden 5 minutes.

4. Add the curry paste (depending on how powerful you want the curry to be add more or less as desired) and stir into the shallot mixture. Cook, stirring frequently until deeply golden about 7 to 9 minutes.

5. Stir in the chicken broth, coconut milk, lime juice, and fish sauce.

6. Divide noodles among 6 to 8 bowls. Pour broth over noodles and arrange top with shredded chicken, cilantro, scallions, and roasted peanuts.

Chai Tea Latte

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GATHER THE GOODS

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Yield: 1 serving

9 whole cloves

3 whole star anise

1 cinnamon stick, broken into pieces

1 teaspoon multi-colored peppercorns

1/4 teaspoon freshly grated nutmeg

2 tablespoon honey

1 teaspoon vanilla extract

2 cups water

2 black tea bags

1/2 cup milk

cinnamon for garnish

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MAKE IT

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1. Preheat a small pot over medium high heat. Add the cloves, star anise, cinnamon stick, black peppercorns, and nutmeg. Toast for 1 to 2 minutes until the spices become fragrant.

2. Add the honey, vanilla extract and water. Bring to a gently simmer and add the tea bags. Steep for 10 minutes.

3. Steam or froth the milk in a separate pot or frothing vessel.

4. Strain the chai tea into a mug of choice. Pour milk into the cup and top with froth.

5. Sprinkle with ground cinnamon and enjoy right away.

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Honey-nut Squash & Beet

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GATHER THE GOODS

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Yield: 4 servings

2 honey-nut squash, halved

1 large red beet, quartered

1/4 cup olive oil

Kosher salt

cracked black pepper

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MAKE IT

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1. Preheat the oven to 375 degrees.

2. Season the honey-nut squash and beets with olive oil, salt, and pepper.

3. Roast until golden brown and tender, about 35 to 45 minutes. You can check for tenderness by poking a fork through through the vegetable. If it comes out without resistance then its’s ready!

Hot Peppers --I got it from my mama

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GATHER THE GOODS

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1 pound hot Italian peppers

1/2 cup olive oil

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MAKE IT

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1. In a large saute pan over medium high heat add oil and peppers. Cover with a splatter screen to avoid oil splatter. Allow to cook for about 15 to 20 minutes over medium heat until the peppers are golden and tender, flipping halfway through. Remove the peppers and reserve the oil.

Fettuccini Aglio e Olio

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GATHER THE GOODS

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Yield: 2 servings

1 pound Italian hot peppers

1/4 cup olive oil

8 ounces fettuccini (Dececco)

Kosher salt to taste

3 tablespoons butter

8 cloves garlic, grated

2 tablespoons tomato paste

1/2 cup reserved pasta water

1/2 cup grated Pecorino Romano (Locatelli)

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MAKE IT

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1. In a large saute pan over medium high heat add oil and peppers. Cover with a splatter screen to avoid oil splatter. Allow to cook for about 15 to 20 minutes over medium heat until the peppers are golden and tender, flipping halfway through. Remove the peppers and reserve the oil.

2. Bring a large pot of water to a boil. Add the fettuccine and salt.

3. While the pasta cooks: In the pan with pepper oil over medium heat add the butter to melt. Once melted add the garlic and stir into the butter. Cook for about 2 to 3 minutes until aromatic.

4. Add the tomato paste and stir into the garlic butter mixture. Cook the tomato paste for 2 minutes or until it starts to caramelize slightly (your nose will be the best indicator of this).

5. Once the pasta is done add it right into the pan with the pasta water. Add the cheese right on top of the hot pasta. Gently stir the pasta into the sauce until it emulsifies, and forms a glossy sauce on every strand of pasta.

6. Serve right away with more grated cheese. Mangia!

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Fennel Fronds + Yellow Toms + Prosciutto Bread Salad

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gather the goods

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Yield: 1 serving

1/2 cup chopped fennel fronds

1/2 cup yellow grape tomatoes, halved

3 pieces Prosciutto, torn

1 thick slice crusty bread, torn

lemon pepper

Kosher salt

olive oil for drizzling

balsamic glaze for drizzle

small bunch Thai basil

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make it

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1. Plate the fennel fronds, tomatoes, prosciutto, and bread in a medium shallow bowl.

2. Season with lemon pepper and salt. Then drizzle with olive oil and balsamic glaze.

3. Sprinkle a few pieces of Thai basil and eat right away!

Stovetop Mac and Cheese

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gather the goods

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1 pound Vesuvio pasta

2 tablespoons butter

8 ounces bacon, cut into strips 

Kosher salt 

1 teaspoon garlic powder

½ teaspoon white pepper

1 1/2 cups Half and half 

2 cups gouda 

2 cups mozzarella 

1 cup mild cheddar 

1 cup Pepper jack 

For the breadcrumb 

Breadcrumb

Butter 

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make it

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1. Bring a large pot of water to a boil over high heat. Season the water with salt and add the pasta. Cook the pasta just until al dente. Strain the pasta and set aside. 

2. In a large skillet over medium high heat add the bacon and render the fat until golden brown and crispy. 

3. Turn the heat to medium and sprinkle in the garlic powder and white pepper and toast the spices for a couple seconds. 

4. Off heat, add the half and half and all of the cheeses. Return the pan to the flame and cook until the cheese has melted. Pour in the cooked pasta and gently fold into the cheese sauce. 

5. In another small saucepan over medium high heat melt the butter. Once the butter has melted add the breadcrumb and stir until it begins to turn golden brown in color. This should take no more than 5 minutes.

6. Serve the stove top mac and cheese with breadcrumbs on top. 

French Toast"ing"

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Gather the Goods

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1 loaf day old Challah bread, cut into thick slices

3 cups whole milk

5 large eggs

3 tablespoons brown sugar

2 teaspoons cinnamon

1 teaspoon vanilla extract

butter for the pan

maple syrup & walnut pieces for serving

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Make It

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1. In a large bowl whisk the milk, eggs, brown sugar, cinnamon, and vanilla extract.

2. Soak the pieces of bread in the eggy mixture just until both sides are coated in the egg. Because the pieces are thicker, don’t over saturate the bread in egg otherwise it will get soggy and break.

3. Add butter to a large cast iron pan and once it’s melted place the egg soaked bread in and sear on each side until golden brown and crispy.

4. Serve the French toast with maple syrup and walnuts.