Ingredients

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup butter, melted and cooled
• 1 cup packed light brown sugar
• ½ cup white sugar
• 1 egg
• 1 egg yolk
• 1 tablespoon vanilla extract
• 1½ cups chopped macadamia nuts
• 1½ cups white chocolate chips
• coarse sea salt (for topping)

Preparation

1. Preheat the oven to 325 degrees F. Grease baking sheets or line with parchment paper or a silicone baking mat.

2. In a medium bowl, whisk together the flour, baking soda and salt and set aside.

3. Beat together the melted butter, brown sugar, and white sugar. Beat in the egg, then beat in the egg yolk, then beat in the vanilla.

4. Gradually add the flour mixture to the sugar mixture until just moistened. Stir in the macadamia nuts and white chocolate chips by hand with a rubber spatula.

5. Roll into balls or drop by heaping tablespoons onto baking sheets, and press down on the cookies with your palm a bit to flatten (not too much!). Sprinkle tops of cookies with sea salt.

6. Bake for 12-15 minutes or until the edges look golden brown and the middles don’t look quite set. Allow to finish cooling on the baking sheet.

Adapted from Brown Eyed Baker

Ingredients

Kefta:

• 1 lb. (about 1/2 kg) ground beef or lamb (or a combination of the two)
• 1 medium onion, grated
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon pepper
• 1/4 teaspoon hot paprika (or 1/8 teaspoon ground hot pepper)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh coriander (cilantro)

Tomato Sauce:

• 2 lbs. (about 1 kg) fresh, ripe tomatoes

• 1 medium onion, grated (optional)

• 1 1/2 teaspoons paprika

• 1 1/2 teaspoons cumin

• 1 1/2 teaspoons salt

• 1/2 teaspoon hot paprika or 1/4 teaspoon ground hot pepper

• 3 tablespoons finely chopped fresh parsley

• 3 tablespoons finely chopped fresh coriander (cilantro)

• 3 cloves garlic, pressed

• 1/3 cup olive oil

• 3 or 4 eggs (optional)

Preparation

Start Cooking the Tomato Sauce

Cut the tomatoes in half, seed them and grate them.

Mix the tomatoes, onions (if using) and the rest of the sauce ingredients in the base of a tagine or in a large, deep skillet. Cover, and bring to a simmer over medium heat. (Note: If using a tagine, place a diffuser between the tagine and burner, and allow 10 to 15 minutes for the tomato sauce to reach a simmer.)

Once simmering, reduce the heat to medium-low, just enough heat to maintain the simmer but low enough to avoid scorching. Allow the sauce to cook for 15 to 20 minutes before adding the meatballs.

Make the Kefta Meatballs

Combine all of the kefta ingredients, using your hands to knead in the spices and herbs. Shape the kefta mixture into very small meatballs the size of large cherries – about 3/4 inch in diameter.

Add the meatballs to the tomato sauce, along with a little water – 1/4 cup (60 ml) is usually sufficient – and cover. Cook for about 40 minutes, or until the sauce is thick.

Break the eggs over the top of the meatballs, and cover. Cook for an additional 7 to 10 minutes, until the egg whites are solid and the yolks are partially set. Serve immediately.

Kefta Mkaouara is traditionally served from the same dish in which it was prepared, with each person using crusty Moroccan bread for scooping up the meatballs from his own side of the dish.

Christine Benlafquih, About.com

Ingredients

• 2 cups whole wheat flour
• 2 cups white flour
• 2 teaspoons salt
• 1 tablespoon yeast
• 2 tablespoons vegetable oil
• 1 or 2 tablespoons honey
• 1 1/4 cup warm water
• additional flour for kneading
• cornmeal, semolina, barley grits or oil for the pan

Preparation

Prepare two baking sheets by oiling the centers, or by dusting the pans with a little cornmeal, semolina or the barley grits.

Mix the flour and salt in a bowl. Make a large well in the center of the flour mixture, and add the yeast.

Add the oil, honey and the water to the well, mixing to dissolve the yeast first, and then stirring the entire contents of the bowl to incorporate the water into the flour.

Turn the dough out onto a floured surface, and begin kneading the dough. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 10 minutes, or until the dough is very smooth and elastic.

Divide the dough in half, and shape each portion into a smooth circular mound. Place onto the prepared pans, and cover with a towel. Allow to rest for 10 minutes.

After the dough has rested, use the palm of your hand to flatten the dough into circles about 1/4" thick. Cover with a towel, and leave to rise about one hour, or until the dough springs back when pressed lightly with a finger.

Preheat an oven to 435°F (225°C).

Score the top of the bread with a very sharp knife, or poke the dough with a fork in several places. Bake the bread for about 20 minutes – rotate the pans about halfway through the baking time – or until the loaves are richly colored and sound hollow when tapped. Transfer the bread to a rack or towel-lined basket to cool.

Christine Benlafquih, About.com

Ingredients

• 1/4 pound ground pork

Marinade:

• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• a Pinch (less than 1/2 teaspoon) cornstarch

Sauce:

• 1/4 cup chicken broth
• 2 tablespoons dark soy sauce
• 2 tablespoons light soy sauce
• 1 teaspoon red rice vinegar, red wine vinegar, or balsamic vinegar
• 1 teaspoon granulated sugar, or to taste
• 2 teaspoons cornstarch

Other:

• 4 Asian eggplants
• 1 cloves garlic
• 4 tablespoons oil for stir-frying, or as needed
• 1 tablespoon bean sauce (hot bean sauce if possible)
• 1/2 teaspoon chile paste with garlic, or to taste
• 1 teaspoon sesame oil

Preparation

Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes.

While the pork is marinating, prepare the remaining ingredients. In a small bowl, combine the chicken broth, dark and light soy sauce, vinegar, and sugar. Whisk in the cornstarch.

Cut the eggplant into 1-inch squares. Mince the garlic.

Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.

Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces.

Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the chile paste. Cook for a few more minutes and stir in the sesame oil. Serve hot.

Rhonda Parkinson, About.com

Standard Vegetable Steaming: 1/4 c. water, 3 min. Use both the inner (clear plastic) and outer lids, and don’t forget the steaming insert.

Rice Cooking: You can steam anywhere from 3/4 c. rice to 6 c. rice. Rinse the rice and add to the bottom of the steamer. Add the following amount of water:

(1.15 - 0.0375 * N) * N,

where N is cups of rice. Use both the inner and outer lids, and remove the steaming insert. Start by cooking for 9 + 2_N_ minutes, and cook for up to another two or three minutes until the rice is done.

How to can stuff:

1. Make the stuff you want to can.
2. Clean and sterilize your jars and rings.
3. Heat the lids in hot but not boiling water for several minutes to soften the gummed surface and clean the lids.
4. Fill the hot jars within 1/4 in of the top, place lids and rings on jars.
5. Boil jars for 5 min, then remove and let stand undisturbed for 24 h.

Ingredients

• 4 large sweet onions
• 4 oz. Mexican chorizo
• 4 oz. ground beef
• 1/2 tsp. black pepper
• 4 thick slices Mexican goat cheese or Muenster (4"x4")
• chopped cilantro
• 4 flour tortillas

for serving: additional flour tortillas, picante sauce or pico de gallo, guacamole

Preparation

Peel the onions. Cut an area off the top on which to set the onion. Hollow out the onions from the root end until about half the center has been removed. [I use the parings for my salsa and/or guac.] Place the onions in a steamer for about 20 minutes or until translucent but not too soft. [I use my microwave steamer, which only accommodates one onion at a time, for about 51/2 minutes per onion.] Remove and let cool on paper towel.

Saute meats and salt and pepper over medium heat for about 12 minutes, stirring constantly until well blended. Drain grease and fill onion cavities with stuffing. Place onions in a casserole and top with a slice of cheese. Cook uncovered in a 350 degree over for about 10 minutes, then broil until cheese is melted and lightly browned.

Sprinkle with cilantro and serve immediately on the center of a warm flour tortilla with additional tortillas, picante and/or guacamole.

Ingredients

• 3 lbs. Granny Smith apples, peeled, quartered and thinly sliced
• 6 Tablespoons butter
• ¾ cup granulated sugar
• 1 teaspoon cinnamon
• 8 slices French bread, sliced ¾” thick
• 6 to 7 eggs
• ½ teaspoon vanilla
• ¼ teaspoon freshly grated nutmeg
• 1 cup milk
• ½ cup heavy cream

Preparation

Melt butter in large sauté pan and add sliced apples. Top apples with sugar and cinnamon and stir to incorporate. Saute over medium heat until apples are limp and translucent, about 10 minutes, stirring so they don’t scorch.

Pour apples into a 9” x 13” glass ovenproof baking dish. Top with sliced French bread. Fill any spaces with small pieces of sliced bread so that entire surface is covered. Whisk eggs with vanilla, nutmeg, milk and cream. Pour this mixture over the Bread evenly so that all pieces absorb the liquid. Cover with plastic wrap and refrigerate until morning.

The next morning, pre-heat the oven to 400º. Bake French toast for 25 minutes or until bread is golden and custard is set. Invert carefully onto a sheet pan and cut into squares to serve, apple-side-up. You may add the syrup of your choice and a dollop of crème fraiche. Serves 6 to 8.

Shelburne Inn

Ingredients

• 20 oz. of bread, cubed
• 8 oz. cream cheese, cubed
• 1 cup fresh or frozen blueberries
• 12 eggs, beaten
• 2 cups milk
• 1 tsp. vanilla
• 1/3 cup maple syrup
• Powdered sugar

Preparation

Place half the bread cubes in a greased 9x13 pan. Sprinkle cream cheese evenly over bread. Do the same with the blueberries. Cover with remaining bread.

In a large bowl, whisk eggs, milk, vanilla and syrup. Drizzle egg mixture over bread. Cover with foil and refrigerate at least 2 hours or overnight.

Heat oven to 350. Bake 30 minutes, covered. Uncover and bake 30 minutes more, or until center is firm and top is golden. Lightly dust with powdered sugar. Serve with blueberry syrup.

Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1 cups sugar
• 2 large eggs
• 2 teaspoons grated lemon peel
• 1/2 cup milk
• 1 1/2 cups fresh blueberries or frozen, thawed, drained

Preparation

Preheat oven to 325°F. Butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Combine first 3 ingredients in small bowl. Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon peel. Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients. Fold in blueberries. Spoon batter into prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes.

Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.

Bon Appetit, August 1991