Recipes

Ingredients

Flour			3	Cup
Active Dry Yeast	1	Package
Milk			1	Cup
Butter			1	Tablespoon
Salt			1/2	Teaspoon
Shredded Cheddar or Swiss cheese	1	Cup
Melted butter		1/4	Cup
Parsley			2	Tablespoon
Dried Oregano		1/2	Teaspoon
Dried Marjoram		1/2	Teaspoon

Instructions

• Combine 1 cup of flour and the yeast, set aside.
• Heat milk, 1 tablespoon butter, and salt in a small saucepan until 120-130 degrees.
• Add milk mixture to flour mixture, blend for 3 minutes with an electric mixer.
• Beat in cheese and remaining flour until dough is firm.
• Knead dough, form into a ball.
• Place in lightly greased bowl, cover, let rise till double (about 1 hour).
• Punch dough down, let rest for 10 min
• Lightly grease 1 1/2 qt casserole.
• Stir together 1/4 c. melted butter, parsley, oregano, marjoram.
• Rollout dough on a floured surface into an 8x6 rectangle, cut into 48 pieces.
• Pull each piece into a ball, roll in butter mixture, and arrange in the casserole.
• Cover and let rise until nearly double (30-40 minutes).
• Bake at 375 for 30-40 minutes or until bread sounds hollow when tapped (cover with foil for the last 10-15 min if needed to prevent over-browning).

This recipe comes from the Better Homes and Gardens recipe book

Ingredients - Cornbread

Vegetable Oil			2	Tablespoon
Stone-ground white cornmeal	2 1/2	Cup
All-purpose flour		2 1/2	Cup
sugar				1/4	Cup
Baking powder			1 1/3	Tablespoon
Salt				1	Teaspoon
Baking soda			3/4	Teaspoon
Buttermilk			3	Cup
Extra-large eggs		2	Egg
Unsalted butter, melted		6	Fluid Ounce

Instructions - Cornbread

Note: You can make this several days in advance and freeze it.

• Preheat the oven to 425°.
• Pour the oil into a 9-by-13-inch baking dish and heat in the oven.
• In a large bowl, whisk the cornmeal with the flour, sugar, baking powder, salt and baking soda.
• In another bowl, whisk the buttermilk with the eggs.
• Pour the buttermilk mixture into the dry ingredients, add the melted butter and stir with a wooden spoon until just blended; do not overmix.
• Remove the baking dish from the oven and swirl to coat with the oil.
• Scrape the batter into the hot dish and bake for 25 minutes, or until springy and a cake tester inserted in the center comes out clean.
• Transfer to a rack and let cool.
• Turn the oven down to 375°.
• Crumble the corn bread into small chunks and spread on 2 large baking sheets.
• Bake the corn bread for 15 to 20 minutes, stirring occasionally, or until dry and golden.

Ingredients - Stuffing

Cornbread 
Collard Greens			2	lb.
Unsalted butter			4	Tablespoon
Chorizo, coarsely chopped	1	lb.
Large Onion			1	Onion
Celery ribs, finely chopped	3	Pieces
Salt and pepper			To taste
large eggs			4	Egg
chicken or turkey stock		2 1/2	Cup

Instructions - Stuffing

• Preheat oven to 375.
• In a large pot of boiling salted water, cook the collard greens until just tender, about 5 minutes.
• Drain and let cool slightly. Squeeze dry and coarsely chop.
• Melt the butter in a large skillet.
• Add the chorizo and cook over moderately low heat for 5 minutes.
• Add the onion and celery and cook, stirring, until softened, about 10 minutes.
• Stir in the collards and remove from the heat. Let cool completely.
• Scrape the corn bread into a very large bowl and add the collard mixture.
• Season with salt and pepper.
• In a bowl, whisk the eggs with the stock and pour over the stuffing; mix well.
• Butter 2 large, shallow baking dishes and divide the stuffing between them.
• Cover and bake at 375° for about 25 minutes, or until heated through.
• Uncover and bake for about 10 minutes longer, or until browned. Serve hot.

This recipe comes from Food & Wine Magazine

Ingredients

Brussels Sprouts	3	lb.
Thick Cut Bacon		6	lb.
Unsalted Butter		4	Tablespoon
Chestnuts		20	whole
Turkey Stock		1/2	Cup

Instructions

• Bring a large pot of salted water to a boil over high heat.
• Add the brussels sprouts and cook until just tender, about 7 minutes. Drain well.
• Meanwhile, in a large deep skillet, cook the bacon over moderate heat until crisp, about 5 minutes.
• Add the butter. When the foam subsides, add the brussels sprouts and cook over moderate heat, stirring occasionally, until they are lightly browned, about 5 minutes.
• Add the chestnuts and season with salt and pepper.
• Add the Rich Turkey Stock, simmer until heated through and serve.

This recipe comes from Food & Wine Magazine

Ingredients

Large Red Bell Peppers, stems removed	4	each
Olive oil				3	Tablespoon
Minced Garlic Cloves			2	Cloves
Medium Onion				1	each
Ground Cumin				1	Teaspoon
Crushed Red Pepper Flakes		1/4	Teaspoon
Chicken Broth				1	Quart
Fresh Orange Juice			1/2	Cup
Grated Orange Zest			1/4	Teaspoon
Chopped Cilantro			2	Tablespoon
Salt and Pepper				To Taste
Sea Scallops				6	each

Instructions

• Preheat the oven to 425.
• Put the peppers on a cookie sheet, stemmed side down, and bake for 45 minutes, or until the skins are black.
• When they're cool enough to handle, remove and discard the skins, cores and seeds. Finely dice 2 of the peppers.
• In a large saucepan, heat 2 tablespoons of the olive oil. Add the garlic, onion, cumin and crushed red pepper and cook over moderately low heat, stirring occasionally, until the onion is softened, about 10 minutes.
• Add the whole roasted peppers and the chicken broth and bring to a boil over high heat. Reduce the heat to low and simmer for 20 minutes.
• Add the orange juice, orange zest and cilantro.
• In a blender, puree the soup in batches. Return the soup to the saucepan and season with salt and pepper; keep hot.
• In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
• Season the scallops with salt and pepper.
• Add the scallops to the skillet and cook over high heat until richly browned on the bottom, about 2 minutes.
• Turn the scallops and cook on the second side for 1 minute.
• Ladle the soup into bowls, garnish with the scallops and diced peppers and serve.

This recipe comes from Food & Wine Magazine

Ingredients

Ruby Port			1/2	Cup
1x3 inch Orange Zest strips	3	Pieces
Fresh Orange juice		1/2	Cup
Fresh Cranberries		12	Ounces
Sugar				3/4	Cup

Instructions

This recipe comes from Food & Wine Magazine

Ingredients

Potato Bread, Diced		2	Loaves
Olive Oil			4	Fluid Ounce
Diced Onion			3/4	Cup
Chopped Garlic			3	Cloves
Sage				1	Bunch
Mild Italian Sausage (chicken)	4	Links
Diced Chestnuts			1/2	Cup
Chopped Parsley			1/2	Cup
Peeled, Diced Celery		1/2	Cup
Chicken Stock			3	Pint
Proscuitto - Sliced		16	Slices
Eggs, beaten			2	Eggs
Truffle Oil			2	Fluid Ounce

Instructions

• Dry the cubed bread overnight or in a 325 degree oven for 15-20 minutes.
• Preheat the oven to 325 and prepare ingredients.
• Heat Olive Oil and saute onions and garlic. Add sage, stir well.
• Add sausage to brown the outside skin. Remove sausage to cool.
• Add chestnuts, parsley, celery, bread and chicken stock to skillet, mix well, remove from heat.
• Line loaf pan with proscuitto slices.
• Fold eggs into bread mixture and arrange in loaf pan until half full. Add sausage lengthwise, top with remaining bread mixture.
• Fold Proscuitto over top.
• Cover with foil, bake for 1 hour.
Note: in the class, the proscuitto-wrapped stuffing was wrapped in saran and squeezed tightly before being wrapped in foil and baked. This created a solid product that required slicing to eat - it is very nice. I was worried that baked saran wrap might be... well... toxic, so I skipped that step. YMMV.
• Remove from oven and allow to cool over night.

• Remove from pan and slice. Place slices onto cookie sheet and re-heat while roasting turkey (careful not to overcook).
• Sprinkle with truffle oil and serve.

This recipe comes from Cascadia Restaurant's Kerry Sear