Chocolate Peppermint Pinwheel Cookies

Total Time: 2 hr 58 min Prep 45 min Inactive 2 hr 0 min Cook 13 min Yield: about 3 dozen

Ingredients

• 1 batch Sugar Cookies, recipe follows


• 3 ounces unsweetened chocolate, melted


• 1 teaspoon vanilla extract


• 1 egg yolk


• 1 teaspoon peppermint extract


• 1/2 cup crushed candy canes or peppermint candies

Directions

Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours.

Preheat oven to 375 degrees.

Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Sugar Cookie:

• 3 cups all-purpose flour


• 3/4 teaspoon baking powder


• 1/4 teaspoon salt


• 1 cup unsalted butter, softened


• 1 cup sugar


• 1 egg, beaten


• 1 tablespoon milk


• Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight container for up to 1 week.

Yield: approximately 3 dozen, 2 1/2-inch cookies

Prep Time: 15 minutes

Cook Time: 7 to 9 minutes

Inactive Prep Time: 2 hours

Grandma Maronis Meatballs 100 Year Old Recipe

Total Time: 50 min Prep 15 min Cook 35 min Yield: 8 to 10 servings

Ingredients

• 1 pound ground chuck


• 4 ounces dried bread crumbs


• 4 large eggs


• 4 ounces whole milk


• 6 ounces grated Romano


• 3 ounces grated Spanish onion


• 2 ounces finely diced fresh garlic


• 2 ounces finely chopped fresh Italian parsley leaves


• 2 ounces finely chopped fresh basil leaves

Directions

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.

Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

Sour Cream Mashed Potatoes

Total Time: 50 min Prep 30 min Cook 20 min Yield: 4 to 6 servings

Ingredients

• 3 pounds boiling potatoes, peeled


• Kosher salt


• 1 1/2 cups milk


• 6 tablespoons unsalted butter


• 1/2 cup sour cream


• 1/2 teaspoon freshly ground black pepper

Directions

Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

Garlic Mashed Potatoes

Total Time: 30 min Prep 10 min Cook 20 min Yield: 2 to 3 servings

Ingredients

• 3 medium baking potatoes peeled and coarsely chopped


• 1 teaspoon salt


• 4 tablespoons butter, at room temperature


• 1/4 cup sour cream, at room temperature


• 1 teaspoon finely minced garlic


• 1 tablespoon (or more) whole milk, at room temperature or warmed


• Salt and freshly ground black pepper

Directions

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.

Lentil Sausage Soup

Total Time: 2 hr 0 min Prep 15 min Inactive 15 min Cook 1 hr 30 min Yield: 4 quarts; 8 to 10 servings

Ingredients

• 1 pound French green lentils (recommended: du Puy)


• 1/4 cup olive oil, plus extra for serving


• 4 cups diced yellow onions (3 large)


• 4 cups chopped leeks, white and light green parts only (2 leeks)


• 1 tablespoon minced garlic (2 large cloves)


• 1 tablespoon kosher salt


• 1 1/2 teaspoons freshly ground black pepper


• 1 tablespoon minced fresh thyme leaves


• 1 teaspoon ground cumin


• 3 cups medium diced celery (8 stalks)


• 3 cups medium diced carrots (4 to 6 carrots)


• 3 quarts Homemade Chicken Stock, recipe follows, or canned broth


• 1/4 cup tomato paste


• 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick


• 2 tablespoons dry red wine or red wine vinegar


• Freshly grated Parmesan, for serving

Directions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.

Homemade Chicken Stock:

• 3 (5-pound) chickens


• 3 large onions, unpeeled and quartered


• 6 carrots, unpeeled and halved


• 4 celery stalks with leaves, cut in thirds


• 4 parsnips, unpeeled and cut in 1/2, optional


• 20 sprigs fresh flat-leaf parsley


• 15 sprigs fresh thyme


• 20 sprigs fresh dill


• 1 head garlic, unpeeled and cut in 1/2 crosswise


• 2 tablespoons kosher salt


• 2 teaspoons whole black peppercorns

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Yield: 6 quarts

Oven Fries

Total Time: 50 min Prep 10 min Cook 40 min Yield: 28 to 32 fries

Ingredients

• 2 Idaho potatoes, cut in half lengthwise and cut into 1/4-inch strips


• 1/2 cup vegetable oil


• 1 1/2 tablespoons salt


• 1 teaspoon garlic powder


• 1/2 teaspoon paprika


• 1/4 teaspoon ground nutmeg

Directions

Preheat the oven to 450 degrees F and place 2 baking sheets in the oven to preheat.

Put the potatoes into a large bowl and add the oil, salt, garlic powder, paprika and nutmeg. Toss gently to coat and carefully transfer to preheated pans. Place in the oven for 20 minutes, remove and, using a spatula, flip the fries. Return to the oven for an additional 10 to 15 minutes, or until the fries are brown and crispy on both sides. Remove and serve immediately.

Chocolate Cheesecake

Total Time: 13 hr 25 min Prep 25 min Inactive 12 hr 0 min Cook 1 hr 0 min Yield: 10 to 12 servings

Ingredients

Cheesecake base:

• 1 1/3 cups graham cracker crumbs


• 1/2 stick butter


• 1 tablespoon cocoa

Cheesecake filling:

• 6 ounces bittersweet or semisweet chocolate, chopped small


• 2 1/2 cups cream cheese


• 3/4 cup superfine sugar


• 1 tablespoon custard powder


• 3 large eggs


• 3 large egg yolks


• 2/3 cup sour cream


• 1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water

Sauce:

• 3 ounces bittersweet chocolate, finely chopped


• 1/2 cup heavy cream


• 1 teaspoon dark corn syrup




• Special equipment: 9-inch springform pan

Directions

Preheat the oven to 350 degrees F.

To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.

Put a kettle on to boil.

Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.

Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.

Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.

Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.

Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.

To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.

Senate Bean Soup

Total Time: 3 hr 25 min Prep 10 min Cook 3 hr 15 min Yield: 12 servings

Ingredients

• 2 pounds Michigan navy beans


• 4 quarts water


• 1 thick slice leftover spiral ham, cut into small pieces (not country ham, which is too salty)*


• 1/4 cup (1/2 stick) butter


• 1 medium onion, chopped


• Salt and pepper


• 1/4 cup fresh parsley leaves

Directions

Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours. Heat the butter in a small skillet over medium heat. Saute the onion until lightly browned. Add the onion to the pot of beans. Remove 2 cups of the bean mixture, puree in a blender, and return to the soup. Add to ham to soup mixture. Just before serving, season the soup with salt and pepper, to taste. Garnish with parsley.

*Cook's note: This recipe can also be made with ham hock.

Lobster Pot Pie

Total Time: 2 hr 30 min Prep 30 min Inactive 30 min Cook 1 hr 30 min Yield: 4 to 5 servings

Ingredients

• 1 1/2 cups chopped yellow onion (1 large onion)


• 3/4 cup chopped fennel (1 fennel bulb)


• 1/4 pound unsalted butter


• 1/2 cup all-purpose flour


• 2 1/2 cups fish stock or clam juice


• 1 tablespoon Pernod


• 1 1/2 teaspoons kosher salt


• 3/4 teaspoon freshly ground black pepper


• 3 tablespoons heavy cream


• 3/4 pound cooked fresh lobster meat


• 1 1/2 cups frozen peas (not "baby" peas)


• 1 1/2 cups frozen small whole onions


• 1/2 cup minced flat-leaf parsley

Pastry:

• 3 cups all-purpose flour


• 1 1/2 teaspoons salt


• 1 teaspoon baking powder


• 8 tablespoons cold fresh lard, diced (1/4 pound)


• 8 tablespoons cold unsalted butter, diced


• 1/2 to 2/3 cup ice water


• 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

Directions

Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.

Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside.

For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.

Preheat the oven to 375 degrees F.

Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish. Place 1 crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

Baked Sweet Potato Fries

Total Time: 35 min Prep 5 min Inactive 10 min Cook 20 min Yield: 3 to 5 servings

Ingredients

• Olive Oil, for tossing


• 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife


• 1 tablespoon House Seasoning (recipe follows)


• 1/2 teaspoon paprika

Directions

Preheat oven to 450 degrees F.

Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

Per Serving (based on 3 servings): Calories: 273; Fat: 9.5g (Saturated Fat: 1g); Protein: 4g; Carbohydrates: 44g; Sugar: 9g; Fiber 7g; Cholesterol: 0mg; Sodium: 1,670mg

House Seasoning:

• 1 cup salt


• 1/4 cup black pepper


• 1/4 cup garlic powder

For the House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.

Cheddar Corn Chowder

Total Time: 1 hr 1 min Prep 20 min Cook 41 min Yield: 10 to 12 servings

Ingredients

• 8 ounces bacon, chopped


• 1/4 cup good olive oil


• 6 cups chopped yellow onions (4 large onions)


• 4 tablespoons (1/2 stick) unsalted butter


• 1/2 cup flour


• 2 teaspoons kosher salt


• 1 teaspoon freshly ground black pepper


• 1/2 teaspoon ground turmeric


• 12 cups chicken stock


• 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)


• 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)


• 2 cups half-and-half


• 1/2 pound sharp white cheddar cheese, grated

Directions

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Black Bean Soup

Total Time: 40 min Prep 15 min Cook 25 min Yield: 8 to 10 servings

Back in college, a great local cafe stayed opened into the wee hours ladling up their version of this stuff. The first time I slurped some of it down after midnight, I decided to make black bean soup my own tradition. Mine is hearty and smoky, and if it's lying around, I'll also throw in a can of beer for good taste and in keeping with the spirit of a good night on the town. Like the onion soup, you'll want to make this ahead of time so you're not faced with the prep-work when you and your friends just want to kick back and chow down after a long night. Using smoked bacon makes all the difference in the world because those beans are just begging for that rich, smoky flavor.

Ingredients

• 10 slices bacon, finely chopped


• 2 medium onions, chopped (about 2 1/2 cups)


• 6 garlic cloves, pressed


• 1 (14 1/2-ounce) can reduced-sodium chicken broth


• 1 1/2 cups canned chopped tomatoes


• 2 tablespoons ketchup


• 2 teaspoons Worcestershire sauce


• 1 tablespoon chili powder


• 4 (15 1/2-ounce) cans black beans, drained but not rinsed


• Kosher salt and freshly ground black pepper


• 1 bunch cilantro


• juice of 1/2 lime


• Thinly sliced scallions, for garnish


• Sour cream, for garnish


• Grated cheddar, for garnish

Directions

Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

Chicken Pot Pie

Total Time: 1 hr 55 min Prep 30 min Inactive 30 min Cook 55 min Yield: 4 individual pot pies

Ingredients

• 3 whole (6 split) chicken breasts, bone-in, skin-on


• 3 tablespoons olive oil


• Kosher salt


• Freshly ground black pepper


• 5 cups chicken stock, preferably homemade


• 2 chicken bouillon cubes


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


• 2 cups yellow onions, chopped (2 onions)


• 3/4 cup all-purpose flour


• 1/4 cup heavy cream


• 2 cups medium-diced carrots, blanched for 2 minutes


• 1 (10-ounce) package frozen peas (2 cups)


• 1 1/2 cups frozen small whole onions


• 1/2 cup minced fresh parsley leaves

For the pastry:

• 3 cups all-purpose flour


• 1 1/2 teaspoons kosher salt


• 1 teaspoon baking powder


• 1/2 cup vegetable shortening


• 1/4 pound cold unsalted butter, diced


• 1/2 to 2/3 cup ice water


• 1 egg beaten with 1 tablespoon water, for egg wash


• Flaked sea salt and cracked black pepper

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.