Food Log

What You’ll Need:

• 1 (12- to 16-ounce) box radiatore or ruffles pasta
• 1 (10-ounce) bag fresh spinach, rinsed, drained and coarsely chopped
• 1/2 pound (8 ounces) feta cheese, crumbled
• 1 pint cherry tomatoes, sliced in half
• 1/2 cup pitted Kalamata olives, drained
• 1 cup bottled Greek dressing
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

4. Spread into the pan.

6. After 1 minutes, run delicately a knife along the side of cake to loosen, then remove from the side of springform pan.
7. Place a cooling rack upside down over the cake. Turn rack and cake over. Remove the bottom as well as the baking paper of the springform pan. Place back on the rack.
8. Cool completely before serving.

Comments:

I used Belle de Boskoop apples (my favorite eating and baking apple) for this cake, but Bramley, Reine Des Reinettes, Braeburn, Granny Smith, Gravenstein apples, etc… are also ok.

Serving suggestions:

Cut into wedges and serve with either sweetened whipped cream, sweetened thick yogurt or ice cream.

Directions

Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.

When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.

Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.

Directions

Combine the yeast, sugar, melted butter, egg and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, and all-purpose flour. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.

Preheat the oven to 350 degrees F.

Remove the dough from the bowl and invert it onto a lightly floured surface. Pat the dough into a rectangle about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough. Cut the dough into 1-inch pieces. Roll each piece of dough into a smooth round ball. Line a baking sheet with parchment or waxed paper. Place the rolls on the baking sheet, 1/2-inch apart. With a pastry brush, brush the beaten egg evenly over the bread. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool on a rack. Serve warm with butter.

Scones

• 2 cups flour
• 1/4 cup sugar
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 cup Silk soy, almond or coconutmilk, any flavor except chocolate
• 1/4 cup orange juice
• 1/3 cup dried cranberries
• 2 tsp grated orange zest
• 1/4 cup canola oil
• 1 cup coarsely chopped peeled pears

Glaze

• 2 cups confectioner’s sugar
• 3-4 Tbsp fresh orange juice
• 1/2 tsp salt
• 1 Tbsp grated orange zest

• 1.Preheat oven to 375°F.
• 2.Line a baking sheet with parchment paper or coat with cooking spray.
• 3.In a large bowl, whisk together flour, sugar, baking powder and baking soda. Set aside.
• 4.In a separate bowl, whisk together Silk, orange juice, cranberries, orange zest and canola oil.
• 5.Pour the wet mixture into the dry and mix together with a wooden spoon, stirring with as few strokes as possible. Fold in the chopped pears.
• 6.Use an ice cream scoop or large spoon to drop the batter onto prepared baking sheets, forming 12 scones.
• 7.Bake for 12-15 minutes or until tops are lightly browned.
• Make the glaze
• 8.Whisk all ingredients together until smooth and creamy.
• 9.Drizzle on warm scones.