4 quarts water

1-1 1/2 lbs smoked meat (ham hocks if available, otherwise turkey legs will be good)

1 large onion, diced

1 bay leaf

1 T vegetable oil

12 ounces andouille, slice on the bias into 1/4 inch pieces

1 lb frozen okra or fresh okra cut into 1/2 inch pieces

1 14 oz can lima beans (or 1 lb frozen lima beans)

1 14.5 oz can diced tomatoes, or two Roma tomatoes peeled and diced

4 garlic cloves, minced

2 t. Salt

1 t pepper

1 t granulated garlic

1 t onion powder

1/2 5 smoked paprika

1 lb peeled/deveined shrimp or bay scallops

Cooked white rice

Instructions

Combine water, smoked meats, and bay leaf in a large dutch oven and bring to a boil. Simmer the meats until they are fork tender, about 2 hours.  Remove meat from pot to cool. When cool enough to handle, remove meat from the bones and discard the bones and fat. 

Measure 8 cups of broth and set aside.  (The remaining broth can be used for other things.) (NOTE:  if you prepare the broth the day before you use it, you can refrigerate it and defat it easily.  Depending on the meat you use, defatting can be important as you do not want the stew to be too greasy.)

Using the same dutch oven, heat the oil until shimmering.  Add the onion and sauté gently until soft, about 5-6 minutes.  Remove onions from the pot and add the andouille in two batches making sure to brown both sides.  

Add the onions back to the pot along with the 8 cups of broth.  Add the minced garlic, salt, pepper, granulated garlic, paprika and smoked meat to the pot.  Bring to a boil and simmer for about an hour until reduced and thickened.

Add the okra and lima beans and cook for about 10 minutes until the okra is tender.  Reduce the heat to low and add the seafood (shrimp or bay scallops) until cooked through 3.5 minutes.  Remove from heat and check seasoning.  

Serve with hot white rice.

NOTE: similar recipes suggest adding the okra and butter beans to the stew along with the meats and spices. I find that the long cooking time overcooks the okra and beans so they are not visible in the stew. I prefer the vegetables to be more visible which I think improves the overall experience of this stew).

½ cup brown sugar

2 tablespoons chili powder

1 tablespoon dried parsley

2 teaspoons salt

2 teaspoons garlic powder

2 teaspoons ground black pepper

2 teaspoons ground cumin

2 teaspoons onion powder

1 teaspoon smoked paprika

2 – 2.5 lbs pork ribs (bone or boneless work equally well)

1 cup water

½ cup apple cider vinegar

Instructions

Mix brown sugar, chili powder, parsley, salt, garlic powder, pepper, cumin, onion powder, and paprika together in a bowl using a fork. Break up any large clumps.

Rub spice mixture over the rubs making sure to cover all the surface area.

Place a steam rack inside the Instant Pot). Pour water and cider vinegar into the bottom of the pot.

Place ribs into the pot in a single layer, curving them around the edge if necessary. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set the timer for 35 minutes.

Release pressure carefully using the quick-release method according to manufacturer’s instructions. Unlock and remove the lid and remove the ribs to a serving platter.

Note: The broth in instant pot is intense and delicious. It can be used to make you own barbecue sauce. I use it to flavor beans I have on hand. I generally use 2 cans of cannellini beans or pinto beans. Alternatively you can use cannelloni or pintos you have prepared from dried beans. If you use canned beans, mix the beans and the broth and gently simmer for about 30 minutes. If you use dried beans, you can cook the beans in the broth, adding a little water as necessary to keep the beans covered.

• ▢ 1 1/2 cups all purpose flour (180g)
• ▢ 1 teaspoon baking soda
• ▢ 1/2 tsp salt
• ▢ 2/3 cup sugar (113g)
• ▢ 1/2 cup semisweet chocolate chips plus more for the tops if desired
• ▢ 3 medium ripe bananas or 1 cup of mashed banana (see note below)
• ▢ 1/3 cup melted butter slightly cooled (75g)
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla (5ml)

Instructions

• Preheat oven to 375F and prepare a 24 mini muffin pan with vegetable spray.
• Combine flour, salt, baking soda, and sugar in a bowl then whisk together and set aside.
• Mash bananas in a large bowl and microwave them on high for 3 minutes. Use a fine mesh strainer to strain the liquid from the bananas, a process that should take 15-20 minutes. Pour the liquid into a small pot and simmer for about 15 minutes, or until reduced by 1/3. This will intensify the banana flavor and make the muffins very moist.
• Mix the bananas and reduced banana liquid; add the egg, melted butter, and vanilla then mix to combine.
• Add the dry to the wet and fold together with a spatula until almost combined. Add the chocolate chips and chopped nuts and continue mixing until distributed and the batter is combined. Do not overmix.
• Distribute the batter to the muffin tin and top with additional chocolate chips if desired.
• Bake at 375F for 11-12 minutes or until a toothpick comes out clean from the center.
• To check if the muffins are done, insert a toothpick into the center of one muffin. If comes out clean with no wet batter they’re ready.
• Storage – The muffins will keep well for 5-7 days in an airtight container or can be frozen for up to 3 months.

Ingredients

• 1 cup uncooked wild rice
• 1/2-2/3 cups of long grain rice
• 1 cup chopped yellow onion (1 small onion)
• 1 cup diced carrots (2 medium)
• 1 cup diced celery (3 ribs)
• 7 Tbsp butter, diced, divided
• 1 large garlic clove, minced (1 1/2 tsp)
• 5 cups low-sodium chicken broth
• 1/2 tsp of each dried thyme, marjoram (or oregano), sage and rosemary
• Salt and ground black pepper, to taste
• 1 lb boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 cups milk

Instructions

• Prepare wild rice according to directions listed on package. *(I use a rice cooker to prepare the wild rice. This should take about 40-45 minutes).
• While the rice is cooking, gently boil the chicken breasts in 5 cups of water. Once the chicken is cooked, remove the breasts and cool, reserving the liquid in the large pot. (The soup will be made in this pot later.) Use two forks to shread the chicken into bite-sized pieces. Set aside.
• While the chicken cooks, melt 1 Tbsp butter in a sauté pan. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer.
• Combine the cooked aromatics with the chicken broth, thyme, marjoram/oregano, sage, rosemary and season with salt and black pepper to taste.
• Using the pan in which the aromatics were sautéed, melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. 
• Then while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. 
• Add milk mixture to soup mixture in pot along with shredded chicken and cooked wild rice. Add the uncooked long grain rice. Let the soup simmer for about 15 minutes, or until the white rice is cooked.
• Let soup cool slightly and serve.

Ingredients

• 1-3/4 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 6 large, very ripe bananas*
• 8 Tbs. unsalted butter, melted
• 2 large eggs
• 3/4 cup packed, light brown sugar
• 1 tsp. vanilla extract
• 1/2 cup walnuts, toasted and coarsely chopped, (optional)
• 2 tsp. sugar

Instructions

Preheat oven to 350 degrees F.  Spray 8-1/2 by 4-1/2 inch loaf pan with non-stick cooking spray.  Whisk flour, baking soda and salt together in a large bowl and set aside.

Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several stem vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes.  This can bubble over, so keep an eye on it.

Transfer bananas to a strainer placed over medium saucepan and allow to drain, stirring occasionally, about 15 minutes.  You should have about 1/2 cup liquid.

Bring banana liquor to a boil and cook over medium-high heat until reduced by half.  Remove from heat, stir reduced liquid into bananas, and mash with a fork until fairly smooth.  Whisk in butter, eggs, brown sugar and vanilla.

Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining.  Gently fold in walnuts, if using.  Scrape batter into prepared pan.  Slice remaining banana into 1/4-inch-thick slices.  Shingle banana slices on top of the loaf leaving the center space open to ensure even rise.  Sprinkle with granulated sugar evenly over loaf.

Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes.  Cool bread 15 minutes.  Serve warm or at room temperature.

ngredients 

• 2 cups (455 g) whole milk
• 1 vanilla bean, split and scraped (see note)
• 4 ounces granulated sugar (1/2 cup; 115 g), plain or toasted
• 1 ounce (3 tablespoons; 30 g) cornstarch
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• Yolks from 4 large eggs, straight from the fridge (2 1/2 ounces; 70 g)
• 1 ounce unsalted butter (2 tablespoons; 30 g), cut into 1/2-inch cubes

Directions

1. In a 2-quart stainless steel saucier, combine milk and scraped vanilla bean along with its seeds. Bring to a bare simmer over medium heat. Remove from heat, cover to prevent evaporation, and let steep for 30 minutes.
2. In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice. Set aside.
3. In a medium heatproof mixing bowl set on top of a dampened towel (this serves as a stable base), stir together sugar, cornstarch, and salt. Whisk in egg yolks until mixture is pale yellow, smooth, and fluffy, about 1 minute.
4. Uncover infused milk and remove vanilla bean (see note). While whisking continuously, slowly pour milk into egg yolk mixture in a thin stream, until all of it has been added.
5. Return the mixture to the same saucier. Cook over medium heat, whisking constantly until pastry cream begins to thicken, about 5 minutes. Once it thickens, continue to whisk, pausing every few seconds to check for bubbles, about 1 minute. When it begins to bubble, set a timer and continue whisking for 1 minute. This step is important to neutralize a starch-dissolving protein found in egg yolks.
6. Off-heat, whisk in butter until melted and thoroughly combined. Strain pastry cream through a fine-mesh sieve set over a heatproof medium bowl. Immediately place plastic wrap or buttered parchment paper directly on the surface of the cream to prevent a skin from forming. Transfer bowl to prepared ice bath to chill for 30 minutes, then refrigerate until cold, about 2 hours.
7. When ready to use the pastry cream, whisk until smooth.

• 8.8 ounces all-purpose flour (about 2 cups; 250g)
• 1.7 ounces almond flour (1/2 cup; 50g)
• 1 teaspoon (4g) baking powder
• 3/4 teaspoon plus 1/8 teaspoon Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
• 7.4 ounces unsalted butter (15 tablespoons; 210g), softened to about 65°F (18°C), plus more for greasing 
• 5.2 ounces granulated sugar (3/4 cup; 150g)
• 1 large egg (50g), brought to slightly cooler than room temperature, plus 1 large egg and 1 large egg yolk (15g), straight from the fridge, for egg wash
• 8 ounces (1 cup; 225g) vanilla pastry cream (see note)
• 1/2 tablespoon (7ml) rum, optional
• 1/4 teaspoon pure almond extract
• 1 tablespoon (15ml) heavy cream
• 3 ounces (about 1/3 cup; 85g) black or other cherry jam, spread, or preserves (see note)

Directions

1. In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and 3/4 teaspoon salt until thoroughly combined. Set aside. 
2. In the bowl of a stand mixer fitted with a paddle attachment, combine butter and sugar and mix on medium speed until light and fluffy, about 3 minutes. Scrape down bowl and paddle, add the 1 large egg, and mix on medium speed until fully incorporated, about 1 minute. Scrape down bowl and paddle, add half of flour mixture, then mix on low speed until just combined, about 15 seconds. Repeat with remaining flour mixture, scraping down bowl and paddle as needed. 
3. Scrape dough, along with any loose bits, onto a lightly floured work surface and, using your hands, bring dough together into a smooth ball (dough should be soft and slightly sticky but refrain from adding more flour). Divide dough into 2 equal portions (about 340g each) and shape into flat, round disks. Wrap each disk tightly in plastic wrap and refrigerate for at least 3 hours and up to 1 day.
4. Adjust oven rack to middle position and preheat oven to 350°F (180°C). Grease an 8-inch cake pan with butter and set aside. Remove dough disks from refrigerator and set on clean work surface.
5. In a medium bowl, whisk together pastry cream, rum (if using), and almond extract until thoroughly combined. Set aside.
6. In a small bowl, whisk together the remaining whole egg and egg yolk with the cream and the remaining 1/8 teaspoon salt until homogeneous. Set egg wash aside. 
7. Place one dough disk on a lightly floured work surface. Using a rolling pin and adding flour as needed underneath and on top of the dough to prevent sticking, roll out to a 9-inch circle that’s about 1/4-inch thick. Transfer to the prepared cake pan by carefully rolling dough around the rolling pin, then unrolling over the pan. Press dough gently yet firmly into the corners and up the sides of the pan. Dust off excess flour with a pastry brush. 
8. Add cherry jam to the center of the dough, and using the back of a spoon or a small offset spatula, spread in a smooth, even layer, leaving 1/2-inch of space around the perimeter. Repeat with prepared pastry cream, spreading evenly on top of jam.
9. Place second dough disk on a lightly floured work surface. Using a rolling pin and adding flour as needed underneath and on top of the dough to prevent sticking, roll out to a 8.5-inch circle that’s about 1/4-inch thick. Transfer to the cake pan by carefully rolling dough around the rolling pin, then unrolling over the filling. Using your hands, tuck the top layer of dough in along the space around the perimeter, making sure that the outermost edge of the dough is upright. Using your thumbs, seal the top and bottom edges of dough together. Fold the excess dough up and back over the top, pressing down around the perimeter to smooth out the dough. Dust off excess flour with a pastry brush. 
10. Using a pastry brush, brush top surface all over with egg wash. Using the tines of a fork, gently scrape a decorative pattern onto the surface (a crosshatch pattern is traditional but you can be as creative as you like).
11. Bake cake until puffed and deep golden brown, about 45 minutes. 
12. Transfer cake pan to a wire rack and let cool completely to room temperature, about 2 hours. Run a butter knife along edges to loosen, then invert onto wire rack, remove pan, and place cake right side up on a serving platter. Slice and serve.

Ingredients

• 6 thick-cut bacon slices, chopped
• 4 celery stalks, sliced (about 1 1/2 cups)
• 1 medium-size yellow onion, chopped (about 1 1/2 cups)
• 1 small green bell pepper, finely chopped (about 1 cup)
• 3 garlic cloves, chopped (about 1 Tbsp.)
• 1 tsp. chopped fresh thyme
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1 1/2 tsp. kosher salt, divided
• 8 cups lower-sodium chicken broth
• 4 cups fresh or frozen black-eyed peas
• 2 Tbsp. olive oil
• 1 1/2 cups uncooked rice
• Fresh scallions, sliced

Directions

1. Cook bacon: Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes.
2. Add vegetables and seasonings: Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes.
3. Add broth and peas: Add broth and black-eyed peas, and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes.
4. Drain pea mixture, reserving cooking liquid. Return pea mixture and 1 cup of the cooking liquid to Dutch oven. Cover to keep warm; set aside.
5. Cook rice: Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1/2 teaspoon salt. Bring to a boil, and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes.Fluff rice with a fork. Alternatively, cook the rice in the rice cooker.
6. Combine rice and pea mixture: Gently stir into pea mixture in Dutch oven. Stir in remaining cooking liquid, 1/4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions.

Ingredients 

• ▢ 1 lb. pork tenderloin
• ▢ 1 tablespoon ground fennel seeds
• ▢ 2 tablespoon olive oil
• ▢ 2 fennel bulbs, trims removed and fronds reserved
• ▢ 3 cloves garlic, crushed
• ▢ salt and pepper
• ▢ 1 cup dry white wine
• ▢ 1 cup low sodium chicken broth
• ▢ 2 tablespoons unsalted butter
• ▢ juice form 1/2 lemon

Instructions

1. Preheat oven to 350 degrees.

2. Use paper towel to pat dry the pork until dry. Rub fennel seed in pork, evenly distributing throughout.

3. In oven-safe pan or skillet, heat olive oil on medium high heat. Brown tenderloin on all sides for about six minutes. Set aside on plate.

4. Cut fennel into 1/2 inch wedges Using the same pan, sauté fennel and garlic over medium heat until fennel is brown and tender, about six minutes. Add wine and deglaze pan, scraping up brown bits. Add butter and broth to pan and stir.

5. Place pork on top of fennel and transfer pan into oven. Roast until internal temperature of pork reaches 145-150 degrees, about 15 minutes. Transfer pork to a cutting board and let stand for 10 minutes.

6. While pork is resting, transfer hot skillet to stove top, bring contents to simmer until almost completely reduced. Add lemon juice, reduce heat and stir in 1/2 cup reserved (and chopped) fronds.

7. Slice pork, serve over fennel wedges and top with sauce.

Ingredients

• 1 1/2 C all-purpose flour (7.5 oz)
• 1 C yellow corn meal (plus 1 1/2 for dusting pan) (5.5 oz)
• 3/4 C sugar (plus 1 tbsp for sprinkling on top of batter) (5.5 oz)
• 2 tsp baking powder
• 3/4 tsp salt
• 12 tbsp melted butter, cooled
• 1 C cold milk
• 2 large eggs
• 2 C blueberries (if frozen, don’t thaw first)
• For the honey butter:
• 4 tbsp butter, softened
• 2 tbsp honey
• 1/4 tsp salt
• generous pinch of cayenne (to taste)

Instructions

1. Preheat oven to 375. Prepare your pan. Generously grease the pan and sprinkle about a tablespoon of corn meal into the pan to dust it. This will give the cake a nice texture on the bottom.
2. In a large bowl, sift together the flour, corn meal, sugar, baking powder, and salt. Sifting will ensure there are no large pieces of cornmeal or sugar.
3. In a smaller bowl, whisk together the melted butter, milk, and eggs. Pour the wet ingredients into the dry ingredients and whisk until just combined – there may be small lumps and that’s OK. Finish by folding with a large spoon to make sure all is incorporated from the bottom of the bowl. 
4. Fold the 2 cups of blueberries into the batter, pour it into the prepared pan and lightly smooth down the top of the batter. Finish off the top by sprinkling 1 tablespoon of sugar over the batter. 
5. Bake for 40-45 minutes (mine was perfect at 40 minutes) until toothpick comes out clean. It will be very lightly brown on top. Let cool in the pan for 20 minutes. Run a paring knife around the edges of the pan and turn out onto a rack. Cool for an additional 20 minutes until completely cooled. Use a serrated knife to cut pieces.

Notes

1. I weigh my ingredients rather than using measuring cups to be sure I have exactly the right amounts. I’ve noted the weight in the recipe above for your convenience

2. It is important to use a 9″ round or square pan. Alternatively, you may use a 9″ springform pan. The pan will be completely full when you pour the batter in and smooth it. I used a sheet pan under the cake pan in case it cooked over. It didn’t, but it domed and browned nicely on the top. I did not add the extra sugar but you can if you wish.

3. I dusted the blueberries with a little flour to prevent them bleeding into the cake and to ensure the berries didn’t settle to the bottom of the cake!

4. I didn’t make or serve the honey butter. I saved about 1/2 cups of the blueberries to scatter on top of the pieces of cornbread when I served them. I also added a dollop of whipped cream.