• 2 cups flour (I used one each: all purpose flour and whole wheat)
  
• 2 tbsps finely ground Earl Grey tea leaves (from about 4 bags if loose is unavailable)
  
• 1/2 tsp coarse salt
  
• 1 cup (2 sticks) unsalted butter, room temperature
  
• 1/2 cup confectioners’ sugar
  
• 1 tbsp orange zest, finely grated (omit if using the butter infusion method)
  
• 1/2 vanilla bean, split lengthwise and pulp scraped out (optional, but I liked it - also, save the pod and bury it in a cup of sugar, we should all have vanilla sugar on hand)

In a small bowl, mix the tea with the softened butter and blend thoroughly. Cover and allow to rest for at least a day before making the dough. The bergamot oil in the tea (which is where Earl Grey gets its flavor) is fat soluble and will intensify the flavor of the finished cookies. There is no liquid component in the dough for a proper tea infusion, and anyway, this works better for this purpose.

Whisk together flour and salt in a bowl. Beat together butter, confectioners’ sugar, and orange zest (if using) on medium speed until pale and fluffy (about 3 minutes). Reduce speed to low and gradually mix in flour mixture until just combined. Divide dough in half. Transfer each half to a piece of parchment paper and shape into logs. Roll in parchment to 1 1/4 inches in diameter. Freeze until firm (30 minutes to 1 hour).

Preheat oven to 350°F. Cut logs into 1/4 inch thick slices with a very sharp serrated knife. If the cookies begin to break apart, allow the dough to rest a couple of minutes to soften. Space 1 inch apart on baking sheets lined with parchment. Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.

Photo credit: Smitten Kitchen

Veselka’s Cabbage Soup
Courtesy of New York Magazine

1 pound pork butt, cut into small cubes
1 1/2 quarts chicken stock
4 cups water
3 allspice berries
3 bay leaves
1 tablespoon dried marjoram
1 cup sauerkraut, plus around 4 tablespoons juice
1 large potato, peeled and diced
2 carrots, minced
3 stalks celery, minced
1 small onion, diced
2 cups fresh cabbage, shredded thin

(1) Place the pork in a medium stockpot with the chicken stock, water, allspice, bay leaves, and marjoram. Bring to a boil and then simmer on low heat for about 2 hours. Remove the pork and set aside on a plate to cool. Skim fat from stock, leaving a few “eyes” of fat for flavor. Add sauerkraut and simmer for 20 minutes.

(2) Add potato and simmer for 5 minutes.

(3) Add the carrots, celery, onion, and cabbage and simmer for 20 minutes. Add the pork and simmer for 10 more minutes. Season with salt and pepper. Add sauerkraut juice. Serves 6 to 8.

_{The makings of Frito Pie...}

• 2 large onions, sliced into half moons and then into half inch slices
  
• 1 TBSP. vegetable oil
  
• 1 quart of home made chili, or 2 cans of your favorite brand (I use Hormel's Chili with beans in lieu of home made)
  
• 1 lb. ground beef or turkey, cooked and drained
  
• 1 envelope taco seasoning mix, chili spice mix, or your own preferred combination of spices for such things
  
• 2 cans chopped green chilis, undrained
  
• 1 10.5 oz. bag of Fritos (or similar brand) corn chips, carefully crushed in the partially opened bag (use the heel of your palm or a heavy pan to do the trick)
  
• 2 cups shredded cheddar cheese, or use your favorite (Pepper Jack is also great here)

1. Preheat oven to 350º.
   
2. Heat the oil in a large heavy bottomed skillet over medium heat and add the onions with a bit of salt and pepper. Stir them well every few minutes until they're as cooked as you like them. (Pic)
   
3. Heat the chili in a large saucepan or boiler until hot and bubbly, add the cooked ground meat and spices and stir well to combine evenly. (Pic)
   
4. Add the cooked onions, green chilis, and 2/3 of the crushed chips to the pot, remove from heat and stir well to combine evenly.
   
5. Scatter the remaining chips over the bottom of a rectangular baking dish and pour the chili mixture over the top, use a spoon or spatula to spread it evenly.
   
6. Bake for 25 minutes, remove from the oven and evenly distribute the cheese over the top. Turn the oven off, and allow the dish to sit in the oven until the cheese is just melted. Lastly, remove and allow to rest on the counter for at least 10 minutes. (Pic)
   
7. Serve each portion as is, or with the taco-style toppings of your choice.

Thick, olive oil fried slices of eggplant layered with marinara sauce and a parmesan/ricotta custard - baked to a golden brown.

• Good olive oil, for frying
  
• 3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
  
• 1/4 cup ricotta cheese
  
• 1 extra-large egg
  
• 1/4 cup half-and-half
  
• 1/2 cup plus 2 tablespoons freshly grated Parmesan
  
• Kosher salt and freshly ground black pepper
  
• 1/2 cup good bottled marinara sauce

1. Preheat the oven to 400º
   
2. Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
   
3. Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
   
4. In a casserole dish place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, the ricotta mixture, and finally the remaining grated Parmesan on top.
   
5. Bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

arie

All-white meat chicken salad with tart apples, dried cranberries & pecans, flavored with Autumn spices. Very unusual, but VERY good! I line pita breads with leaf lettuce and Swiss cheese, then stuff them with this - it's one of my favorite variations on plain old boring chicken salad.

• 3 cups cooked, chopped chicken breast
  
• 1 Granny Smith apple; cored and diced (peeling is optional - I leave it on for extra color and texture)
  
• 1/2 cup chopped pecans
  
• 1/3 cup dried cranberries
  
• 1/2 cup mayonnaise
  
• 1/4 cup sour cream or plain yogurt
  
• 1 tsp. salt
  
• 1-2 tsp ground cinnammon
  
• 1/2 tsp black pepper
  
• 1/2 tsp ground ginger (fresh grated is better)

1. In a large bowl, combine the mayo, sour cream or yogurt, salt, pepper, and spices - mix well.
   
2. Add the chicken, cranberries, apples & pecans and toss together to evenly blend the dressing into the salad.

A variation on a recipe by Nigella Lawson,whom I think is genius.

• 1 14-oz can sweetened condensed milk, warmed
  
• 1 tsp. vanilla extract (almond extract would be good here also)
  
• 2 1/2 cups rolled/old fashioned oats (not instant)
  
• 1 cup shredded coconut (toasted coconut is optional)
  
• 1 cup dried cranberries, golden raisins, chopped dates, or a combination of dried fruits (I like the cranberries)
  
• 1 cup mixed seeds (sunflower, sesame, pumpkin, flax)
  
• 1 cup unsalted cashews, sliced almonds, peanuts or any combination of nuts you prefer (almonds for me)
  
• 1/4 cup milled flax seeds and/or 1/4 cup wheat germ

1. Warm the condensed milk in a small saucepan, add the vanilla and mix well.
   
2. Combine all the remaining ingredients in a large bowl and mix well before combining with the milk.
   
3. Add the milk, stirring well to incorporate it evenly in the mixture - it will become very clumpy and bind together.
   
4. Spray a 9" X 13" pan with nonstick cooking spray. Press the mixture evenly into the pan, smoothing out the top. I recommend putting some of the spray on your hands as well to keep the mixture from sticking to your fingers.
   
5. Bake at 250 for 1 hour, allow to cool for 15 minutes and then cut 4 slices lengthwise and 4 slices crosswise to yield 16 bars.

• Roasted Salt-Brined Turkey
  
• Cornbread Dressing
  
• Gravy
  
• Turnip Greens
  
• Sweet Potato & Roasted Banana Soufflé
  
• Green Beans
  
• Devilled Eggs
  
• Pear Salad

jesus_h_biscuit

• 1 lb. pasta
  
• ⅓ cup extra virgin olive oil, gently warmed in a small saucepan
  
• 3-4 cloves garlic - peeled and chopped fine
  
• ½ cup crumbled feta cheese
  
• ½ cup shredded parmesan cheese
  
• 1 tsp. crushed red chili flakes
  
• 1-2 tsp. oregano leaves
  
• 1-2 tsp. parsley flakes
  
• zest of 1/2 a lemon

  Optional additions:
  

  roasted red peppers
  

  sauteed onions and/or mushrooms
  

  olives of any variety
  

  ¼ cup freshly squeezed lemon juice (optional, but makes it much brighter in flavor)

1. In a large serving bowl (preferrably ceramic), combine all ingredients except for the pasta and toss well. This mixture will briefly marinate while the pasta is cooking.
   
2. Prepare the pasta according to the directions on the package, drain and transfer the cooked pasta to the serving bowl with the remaining ingredients.
   
3. Toss everything together very well, adding more olive oil if necessary, and serve immediately with good crusty bread to catch any leftovers.

• 1 lb. fresh Italian style pork sausage, hot or mild (depending on your personal taste)
  
• ¾ cup dry breadcrumbs
  
• 2 tbsp. extra virgin olive oil
  
• 2 cloves garlic - peeled and chopped fine
  
• 1 tsp. each garlic powder, onion powder, thyme, oregano, cayenne pepper (optional), cumin, and paprika
  
• ¼ cup onion - finely chopped
  
• ¼ cup celery - finely chopped
  
• ¼ cup bell pepper (red or green) - finely chopped
  
• ½ cup shredded parmesan cheese
  
• 12 large stuffing mushrooms, cleaned and stems removed
  
• additional breadcrumbs for coating and olive oil for drizzling over the tops

1. Combine all ingredients except for mushroom caps in a bowl until well mixed.
   
2. Pour a bit of olive oil into a saucer and dip each mushroom, capside down, to coat the bottoms and prevent them from sticking when they bake. Arrange mushrooms, capside down, on a broiler pan.
   
3. Stuff each mushroom cap tightly with the sausage stuffing, mounding it over the tops, until all of the sausage stuffing is used.
   
4. Sprinkle additional breadcrumbs over the mushrooms and drizzle a bit more oil over each.
   
5. Bake in a 400° oven for 15 minutes, remove from oven and turn each mushroom upside down - return to the oven for an additional 10 minutes, then turn them back over and serve.

You will need:


• boneless, skinless chicken breasts, however many you plan to serve, either unadulterated or marinated in BBQ rub or sauce
  
• 3-4 slices of bacon per breast
  
• Sharp or smoked cheddar cheese, enough to cover each portion, sliced or shredded

1. Preheat the oven to 350°
   
2. Place a fairly large piece of plastic wrap or waxed paper down over your cutting board, and lay down 3-4 slices of bacon side by side with the edges slightly overlapping.
   
3. On top of the bacon, lay one of the chicken breasts crosswise so that the bacon can be wrapped around each piece - and wrap it up in the bacon. When you're finished, throw the paper/plastic away for clean-up.
   
4. Place the now wrapped breast with the folded sides down in a baking dish, but don't crowd them. (See image here)
   
5. Bake the chicken for approx. 30 minutes or until cooked throughout, then turn off the oven.
   
6. Remove chicken from baking dish and drain dish of fat, return to dish and cover each portion with cheese, and return to oven until cheese is melted. (See image of finished dish here)


You can serve this alongside any traditional BBQ fixings you like, or allow to cool a bit and make excellent sandwiches with it. It's also good cold, chopped into pieces, and made into a pizza with a BBQ sauce base, onions, red bell peppers, and more cheese. I've done both, and also had it along with baked beans, coleslaw, and home fries or hashed browns. Be creative!

• 1 cup vegetable oil
  
• 1 cup white flour
  
• 2-3 lbs of beef stew meat in large chunks, or roast beef cut into similar size
  
• 2 tsp each garlic powder, onion powder, oregano leaves, thyme leaves, paprika, white & black pepper
  
• 1 tsp each cayenne pepper & salt, or to taste
  
• 1/4 cup flour
  
• 2 tbsp olive oil
  
• 1 whole head of garlic, cloves separated and peeled, either left whole or sliced
  
• 2 bell peppers cored, seeded, and cut into large chunks
  
• 2 medium sized onions, peeled and roughly chopped
  
• 4 stalks of celery, leaf tops left on but root end trimmed, cut into 2" sections
  
• however many cans of beef broth or beef stock it will take to cover all of this in a crock pot
  
• 2 tbsp worcestershire sauce
  
• 2 tbsp hot sauce, my preference is Trappey's. Frank's Red Hot & Crystal are also good and you should have them all onhand anyway
  
• 1/2 of a head of cabbage, very thinly shredded
  
• One loaf of French bread or a nice sized baguette, wrapped in foil and warmed in an oven

1. Combine the oil & flour in a cast iron or other heavy skillet and prepare the roux - refer to the above for details. When finished browning the roux, add a little of the beef broth or stock, whisking it in until smooth, until it is all incorporated - then stir in the worcestershire and hot sauces and bring it to a boil so it can thicken properly, and the gravy base is made. Adding the broth or stock in small increments at first and whisking it until smooth is how you prevent the gravy from getting lumpy.
   
2. Combine all of the spices (including the salt) and press into the meat with your bare hands until all of it is well seasoned, cover and refrigerate until ready to cook.
   
3. Heat the olive oil in a large skillet, dredge the beef chunks in the 1/4 cup of flour, and brown in batches until each piece is cooked on all sides, then place in a large crock pot.
   
4. Transfer the browned beef to a crock pot along with the vegetables and garlic cloves, cover completely with the gravy, cover the crock pot and turn the heat setting to high until it all gets nice & bubbly, then down to low and leave it alone. Cooking overnight makes for the most tender roast beef, so this is best done before going to bed. It also means that you can load the dishwasher after you've finished everything and run it before you go to bed, and not have extra dishes and pots and pans to clean the next day while you're chowing down.
   
5. To serve, split the bread and dig out the soft inside - use these pieces of bread as gravy dippers. Load the bottom of the bread with some of the meat and if desired vegetables, lots of gravy, and a good heap of the shredded cabbage. Throw on the top slice of bread and get your nosh on. My preferred side dishes are nice fat steak fries on the side (they love the gravy too ya know) and cole slaw made from the remaining cabbage. To make easy cole slaw, grate or chop in a food processor the cabbage with a whole carrot, half an onion, half each of a green and red bell pepper, salt, lots of pepper, and mayonnaise to bind it all together. You'll need to add a bit of sugar at the end just to lighten it up a little. Experiment and make it your own.

• 4 cube steaks
  
• salt, pepper, garlic powder
  
• 2 tbsp. vegetable oil
  
• 1 cup flour
  
• 1 large onion, diced
  
• 1 large bell pepper, cored, seeded and diced
  
• 4-5 stalks of celery, sliced
  
• 1 can diced tomatoes with juice
  
• 1 can beef broth
  
• 2 tbsp. worcestershire sauce

1. Season both sides of the cube steaks with the salt, pepper, and garlic powder, then dredge in the flour
   
2. Heat the oil in a skillet over medium high heat until almost smoking, then brown both sides of the cube steaks. Set the browned steaks aside in a covered dish.
   
3. Add the onion, bell pepper, and celery to the pan and saute until they are slightly browned and softened a bit, then slide them over to half of the pan.
   
4. Place two of the cube steaks on the empty side of the pan, cover with the vegetables. Repeat with the other two steaks.
   
5. Pour the tomatoes (with their juice) and the beef broth over the pan, sprinkle with the worcestershire sauce.
   
6. Allow the liquid in the pan to come to a boil, then cover with a heavy lid and reduce the heat to low. Simmer for approximately an hour.
   
7. Remove the lid and taste to see if you need to adjust the seasoning with salt and/or pepper. I like the gravy to be nice and thick, so I take the meat out and cover it again, raise the heat to high and reduce it all until it's the consistency I want.
   
8. Serve over rice.

• 2 cans blackeyed peas
  
• 1 tbsp. ham soup base (Vigo is a good substitute for the Superior)
  
• 1 tsp. worcestershire sauce
  
• 1-2 tsp. pepper sauce (I prefer Trappey's, which for you non-southerners is pronounced (Trap-pays", Crystal pepper sauce is a nice second choice. Frank's Red Hot is pretty good as well.)
  
• fresh ground black pepper, to taste

1. Combine all ingredients in a saucepan over high heat until boiling, cover and reduce heat to a simmer for 20-30 minutes.

• 2 bags frozen, chopped greens
  
• 1/2 lb. smoked ham, ham hocks, or neckbones (I use both hocks and neckbones at the same time)
  
• 2 tsp. worcestershire sauce
  
• 1-2 tsp. pepper sauce or crushed red pepper flakes
  
• fresh ground black pepper, to taste

1. Combine all ingredients in a saucepan over high heat until boiling, cover and reduce heat to a simmer for an hour at least.