Recipe: Cheddar Chutney Drop Biscuits

Source: Sandbox Volcano

Servings: 4


  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons butter, chilled and cut into pieces
  • 3/4 cup extra sharp cheddar cheese grated
  • 6 tablespoons mango chutney
  • 1/3 cup of milk


Position rack in center of oven and preheat to 450F.

Mix dry ingredients in a large bowl. Cut in butter. Stir in cheese.

In a small bowl, mix chutney and milk (cut up large chunks of mango). Mix milk mixture into flour until just combined.

Drop dough onto greased cookie sheet and bake in middle of oven at 450 for about 15 minutes.


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Posted by on September 20, 2018 in Bread and Biscuits


Recipe: Ethereally smooth hummus

Source:  Smitten kitchen (

Servings: makes 1 3/4 cups hummus


  • 1 3/4 cups cooked, drained chickpeas (from a 15-oz. can)
  • 1/2 cup tahini
  • 2 tablespoons freshly squeezed lemon juice, or more to taste (we normally do 1 lemon worth and think it could be more lemon-y)
  • 2 small cloves garlic, roughly chopped
  • 3/4 teaspoon table salt, or more to taste
  • Approximately 1/4 cup water


  1. Peel your chickpeas: Take a chickpea between your thumb and next two fingers, arranging the pointy end in towards your palm, and “pop!” the naked chickpea out. Discard the skin.
  2. In a food processor, blend the chickpeas until powdery clumps form, a full minute, scraping down the sides. Add the tahini, lemon juice, garlic and salt and blend until pureed. With the machine running, drizzle in water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture.
  3. Taste and adjust seasonings, adding more salt or lemon if needed.
  4. Transfer hummus to a bowl and rest it in the fridge for at least 30 minutes, ideally overnight.


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Posted by on September 20, 2018 in Appetizers, Misc, Vegetarian


Recipe: Spicy Smoky Garlic Almonds

Source:  Savory Tooth (

Servings: makes 1 cup


  • 1 cup almonds whole, unsalted, roasted
  • 2 teaspoons olive oil
  • 1/2 teaspoon sriracha or to taste (I definitely use more than this)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon salt


  1. In a small mixing bowl, combine all dry seasonings (paprika, cumin, garlic, cayenne, salt) and stir together until well-mixed.
  2. Heat olive oil in a small pan over medium heat for a few minutes until hot.
  3. Add the dry seasoning mix to the pan and stir with oil. It should be hot and bubbling.
  4. Add almonds and stir until coated with seasonings, about a minute.
  5. Add sriracha sauce and stir until mixed well, about a minute.
  6. Transfer almonds to a plate. Cool before serving.
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Posted by on September 20, 2018 in Appetizers, Misc, Vegetarian


Roasted Potato and Mushroom Salad with Mascarpone

6 Servings

6 tablespoons extra virgin olive oil
2 pounds Yukon gold potatoes, about 6 medium, halved and cut into 3/4″ wedges
3/4 pound mushrooms, quartered (baby bella, crimini, or white)
1/2 cup mascarpone cheese
grated rind from 1 orange
1/4 cup fresh orange juice
1 1/2 teaspoons red wine vinegar
1/3 cup thinly sliced scallion

Position a rack in the center of the oven and heat the oven to 450°F. Coat a large rimmed baking sheet with 1 Tbs. of the oil.

In a large bowl, toss the potatoes, 2 Tbs. of the oil, 1 tsp salt, and 1/2 tsp. pepper. Arrange in a single layer on the prepared baking sheet. Roast until barely tender, about 20 minutes, gently tossing with a spatula halfway through.

Meanwhile, toss the mushrooms, orange rind, 1 Tbs. of the oil, 1/2 tsp. salt, and 1/4 tsp. pepper in the bowl.

Gently toss the potatoes again, scatter the mushrooms evenly over the potatoes, and continue to roast until both the potatoes and mushrooms are tender and golden brown in spots, 10 to 15 minutes more.

Meanwhile, in a medium bowl, whisk the mascarpone, orange juice, vinegar, 1 tsp. salt, and 1/8 tsp. pepper. Drizzle in the remaining 2 Tbs. oil while whisking constantly; set aside.

Return the potatoes and mushrooms to the large bowl and add the mascarpone dressing. Toss gently to coat, season to taste with salt and pepper, and transfer to a large serving bowl. Garnish with the scallions and serve.


Recipe: Carrot Graham Layer Cake

Source: Smitten Kitchen (

Servings: 1 9-inch 3-layer cake


For the cake:

  • 1 cup flour
  • 3/4 cup finely ground graham cracker crumbs, plus extra for decoration if you wish
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons baking power
  • 3/4 teaspoon fine sea or table salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg or a bunch of gratings of fresh
  • 3/4 teaspoon ground ginger
  • 3/4 cup granulated sugar
  • 3/4 dark brown sugar
  • 3/4 cup plus 3 tablespoons neutral oil or melted butter (i.e. 1 tablespoon short of 1 cup)
  • 3 large eggs
  • 3 cups peeled and grated carrots (about 12 3/4 ounces or 360 grams; 2 cups = 8.5 ounces peeled/grated)

For the filling:

  • 2 8-ounce packages cream cheese, softened
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups powdered sugar, sifted if lumpy
  • 2 teaspoons vanilla extract


  1. Heat the oven to 350 degrees F. Line three 9 -inch pans with a fitted round of parchment paper and coach with a nonstick cooking spray. Don’t have three matching cake pans? Me neither. As soon as you finish baking and unmolding the first layer cake, wipe out the baking pan, put down a new round of parchment and coat the pan with spray before using it again (I only had one pan but was able to use the same parchment round for all 3).
  2. In a large bowl, whisk together flour, graham crumbs, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. In a medium-sized bowl, whisk (yes you can use the same one) together the sugars, oil and eggs until smooth. Stir in grated carrots. Pour wet ingredients into dry and stir until flour just disappears.
  3. Pour batter evenly between three prepared baking pans. Bake each layer for 15 to 18 minutes until a tester comes out clean. Cake will seem soft and likely still sticky on top. Let rest in the cake pans for 5 minutes on a cooling rack, then run a knife around the edges of the first cake layer to ensure no parts are sticking to the sides, flip cake out onto cooling rack, remove parchment paper and flip back right-side-up on another cooling rack. Repeat with remaining layers and let the layers cool completely before filling. To hurry the cooling process along, and to make this soft cake easier to handle, you can place cake layers in your freezer until cool and slightly firm.
  4. With an electric mixer, beat cream cheese and butter together until smooth and fluffy. Beat in powdered sugar, a little at a time. Beat in vanilla until combined.
  5. Arrange first cake layer on a cake plate or stand. Spread top with frosting; repeat twice with remaining layers. If desired, sprinkle top decoratively with extra graham crumbs – I used a cookie cutter to make a loose outline of a flower shape on mine. Let cake chill until serving.


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Posted by on February 11, 2018 in Desserts


Recipe: Lamb Chops with Pistachio Tapenade

Source:  Smitten Kitchen ( barely tweaked from Anne Burrell (

Servings: 6 lamb chops or 1 (8-rib) rack of lamb


  • 1/2 cup pistachios, shelled and toasted (we didn’t toast ours)
  • 1/2 cup pitted green olives
  • 2 tablespoons capers
  • 1 clove garlic, smashed
  • 1 tablespoon freshly chopped oregano leaves (we’ve made without and it’s still good)
  • 2 tablespoons freshly chopped parsley leaves
  • extra-virgin olive oil
  • 1 lemon, zested
  • 1 rack of lamb or 6 lamb chops
  • salt
  • freshly ground pepper


  1. In a food processor, combine the pistachios, olives, capers, garlic, herbs and puree. While the machine is running, slowly drizzle in olive oil until the mixture becomes a paste. Add the zest and pulse 1 more time, drizzling in more oil if necessary. Reserve until ready to use.
  2. Season you lamb with salt and pepper. Allow them to sit for 10 to 15 minutes before cooking.
  3. Preheat the oven to 425 degrees F. Coat a large saute pan generously with olive oil and bring to medium-high heat. When the oil is hot but not smoking, add the lamb chops and cook for about 2 minutes on each side to brown. If the pan begins to smoke, lower the heat. The chops should be beautifully caramelized on both sides. Remove the chops to a sheet pan and schmear generously with the pistachio tapenade. Place in preheated oven and cook another 4 to 5 minutes for medium rare. Remove chops from oven and let rest for at least 5 minutes before serving.




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Posted by on February 11, 2018 in Red Meat


Recipe: Italian Meatballs

Source:  Joy of Cooking

Servings: about 8 2-inch meatballs (we make ours much smaller)


  • 1 pound ground beef
  • 1 garlic clove, minced
  • 1/2 cup chopped parsley
  • 1/2 cup grated parmesan
  • 1 medium onion, finely chopped
  • 1/2 cup fresh bread crumbs
  • 1 large egg, beaten
  • 3 tablespoons dry red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • flour for dredging (~1/2 cup)
  • olive oil for browning (~2 tablespoons)


  1. Mix with your hands. Scoop out mixture in heaping tablespoons and form into 2-inch balls (or whatever size you want).
  2. Dredge the meatballs in flour. Heat olive oil in a large skillet over medium heat and brown the meatballs in batches.
  3. Place in a baking pan and cook in a preheated 375 degree oven for 10 minutes.
  4. After they’ve cooled, you can put them in a ziplock and freeze if desired.


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Posted by on February 11, 2018 in Red Meat