Jeremy's Rolls

Heat to lukewarm in saucepan:
3/4 c. milk
1 1/2 t. salt
2/3 c. sugar

Dissolve 2 pkts (5 t.) rapid rise yeast in 1/2 c. warm (100°) with 1 1/2 t. sugar. Allow to sit for a few minutes until double in size.

Melt 1/4 c. butter, place in mixer. Add milk mixture, then 2 beaten eggs and 3 c. flour. Combine.

Add yeast and mix well.

Slowly add up to 3 c. flour (I usually add only 1 1/2 to 2 c.) until dough holds together but is sticky. (Adding too much flour makes rolls useful as skeet in the family turkey shoot.)

Let rise in a warm place for 1 1/2 hours.

Knead & form into rolls. Let rise about an hour longer, then bake for 13-15 mins at 350°.

from: master roll-maker Jeremy

Favorite Pumpkin Pie

1 prepared 9" pie crust
1 c. heavy cream 
1 c. whole milk (or evaporated milk)
3 large eggs plus 2 large yolks 
1 t. vanilla extract 
1 (15-ounce) can pumpkin puree 
1 c. drained candied yams from 15-ounce can (see note) **can use about 2/3 can pumpkin**
3/4 c. sugar 
1/4 c. maple syrup 
2 t. grated fresh ginger (1/2 t. ground ginger)
1/2 t. ground cinnamon 
1/4 t. ground nutmeg 
1 t. table salt

Prep Crust:

Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.

Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.

Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.

Prep Filling:

While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.

Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

from: America's Test Kitchen

Baked Potatoes with Broccoli & Homemade Cheese Sauce

baking potatoes, scrubbed
fresh broccoli
bacon, cooked and crumbled
3 Tbs. butter
3 Tbs. flour
1 1/2 cups warm milk
1 cup cheddar cheese, shredded
salt and pepper

Bake the potatoes until tender. I poke holes in them and wrap them in foil,  bake at 400 degrees for about 1 – 1 1/2 hours.

Cut the broccoli in florets and steam in a pan until tender-crisp.

In a skillet, melt the butter over medium heat. Whisk in the flour and cook for a minute. Gradually whisk in the warm milk, let it cook until it begins to thicken a bit. Stir in the cheese, letting it melt into the sauce. Season with salt and pepper.

Split the baked potatoes open, top with broccoli, bacon and cheese sauce.
from: eatathomecooks.com

LGO Kale & Quinoa Salad

Dressing:
1 tablespoon Champagne vinegar
1 1/2 teaspoons minced shallots
Pinch kosher salt
1/4 cup canola oil
1 tablespoon extra virgin olive oil
3/4 teaspoon chopped chervil
Ground black pepper, to taste

In a small bowl, combine the vinegar, shallots and salt; set aside for 20 minutes to soften the shallot. Slowly drizzle in the oils while whisking to emulsify the vinaigrette. Whisk in the chervil and pepper. This makes a scant one-half cup vinaigrette; the vinaigrette will keep, covered and refrigerated, up to 4 days.

Salad:
1/2 cup quinoa
Salt
4 cups loosely packed julienned kale, from 1 large bunch
Champagne vinaigrette
3 tablespoons toasted sunflower seeds
1/4 cup diced red bell pepper
2/3 cup red seedless grapes, halved
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup grated Manchego cheese
10 to 12 strips finely julienned preserved lemon

1. Bring a large saucepan of lightly salted water to a simmer. Place the quinoa in a strainer and rinse well, then drain, and add to the simmering water. Cook the quinoa until the grains are translucent and tender and the germ has spiraled out from the grain, about 15 minutes (be careful not to overcook). Remove from heat and drain any remaining liquid. Fluff the quinoa with a fork and transfer to a baking sheet to cool. The quinoa can be made ahead of time and stored, covered and refrigerated, up to 3 days before using.

2. In a large bowl, place the kale and one-fourth cup of the vinaigrette. Using your hands, massage the vinaigrette into the kale until the kale is softened, 2 to 3 minutes.

3. To the bowl, add the cooled quinoa, the sunflower seeds, bell pepper, grapes and Parmigiano Reggiano, tossing to combine.

4. Divide the salad among serving plates, evenly sprinkling over the Manchego cheese and garnishing with the preserved lemon strips. Serve immediately.

Each of 4 servings: 375 calories; 9 grams protein; 28 grams carbohydrates; 4 grams fiber; 26 grams fat; 5 grams saturated fat; 9 mg cholesterol; 6 grams sugar; 219 mg sodium.

from: LGO, via LA Times