Rutabaga and caramelized onions

8 tablespoons (1 stick) butter

1 3/4 pounds onions, halved, thinly sliced

2 1/4 pounds rutabagas, peeled, cut into 1/2- to 3/4-inch pieces

2 tablespoons honey

Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown, 40 minutes.

Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.

Melt 3 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.)

Pickled daikon radish

1 lb daikon radish

1 dried red chili pepper

2 Tbsp rice vinegar (unseasoned)

1 tsp sake (optional)

1 Tbsp salt

⅓ cup sugar

Gather all the ingredients.

Peel 1 lb daikon radish and cut it in half lengthwise. Then, cut the daikon into ¼-inch (6-mm) slices.

Cut 1 dried red chili pepper into small pieces. Discard the seeds if you prefer less spicy.

Put the daikon, chili pepper, 2 Tbsp rice vinegar (unseasoned), 1 tsp sake, 1 Tbsp salt, and ⅓ cup sugar in a resealable plastic bag and rub well.

Remove the air from the bag and close it. You can start enjoying it after 2–3 hours.

Brazillion style collard greens

For the Sauce

• 3 tablespoon fresh squeezed lemon juice

• 1 small jalapeño, finely chopped

• ¼ white onion, finely chopped

• 1 tablespoon cilantro leaves, chopped

• Kosher salt

For the Greens

• 2 pounds collard greens, rinsed and well-dried

• 8 - 10 garlic cloves, thinly sliced

• 2 tablespoons olive oil

• 2 tablespoons water

• ½ teaspoon kosher salt, plus more to taste

• 1 small dried red chile (optional)

• Fresh cracked black pepper, to taste

Make the sauce: Stir together lemon juice, onion, cilantro, jalapeño, and a pinch of salt in a small bowl and set aside.

1. Cut out the thick stem from the center of each collard leaf with a knife, or hold the bottom of the stem with one hand, then loosely wrap the other hand around the leaf and rip upward to pull the stem and leaf apart. Arrange 5 to 6 leaves in a stack on a cutting board, then roll them tightly lengthwise. Slice crosswise into thin ribbons, and repeat with remaining leaves.

2. Heat oil in a large skillet, Dutch oven, or wok over medium-high. Add garlic and chile (if using), and cook, stirring often, until golden brown, being careful not to burn the garlic, 1to 2 minutes. Add collards and stir vigorously with a wooden spoon or tongs to coat well with garlicky oil. Add water and continue to cook until collards are uniformly dark green but still have a bit of crunch, 7 to 10 minutes.

3. Remove pan from heat; pour sauce over greens and toss together to thoroughly coat. Season collards with salt and pepper to taste.

Really good roasted broccoli

• 2 pounds broccoli 

• 2 garlic cloves peeled and sliced *See the notes section before starting

• Good olive oil 

• 3/4 teaspoons kosher salt

• couple grinds black pepper

• 1 teaspoon grated lemon zest

• 1 tablespoon freshly squeezed lemon juice

• ⅓ cup freshly grated Parmesan cheese

• Preheat the oven to 400°F/200°C.

• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. 

• Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper.

• Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

• Remove the broccoli from the oven and immediately toss with 1½ tablespoons olive oil, the lemon zest, lemon juice, and Parmesan.  Serve hot.

(Vegan) Potato Leek soup

• 3 tbsp olive oil more for drizzling

• 3 cloves garlic

• 3 leeks white and light green parts only, chopped

• 3 celery stalks chopped

• 7 cup vegetable broth more if desired

• 2 lb potatoes peeled and cubed

• 1/2 cup raw cashews

• 2 bay leaves

• 1 1/2 tsp herbes de Provence (or fresh thyme leaves)

• 1 1/2 tsp sea salt

• 1/2 tsp ground coriander

• 1/4 tsp ground pepper

Soak cashews in a cup of hot water. Set aside.

In a large pot add the olive oil and garlic and bring to medium heat. Toss in the leeks and celery and cook, stirring often, until wilted (about 5 minutes).

Blend cashews and water with an immersion blender until totally smooth.

Pour in the vegetable broth and add the potatoes, cashews, bay leaves, herbes de Provence, salt, coriander and pepper. Bring the soup to a simmer by increasing the heat. Cover with the lid slightly ajar and cook until the potatoes are soft and tender, about 15 minutes.

Scoop out the bay leaves and discard. Puree the soup with an immersion blender until creamy smooth. (Alternatively, blend the soup in a blender in batches on high speed).

Serve the soup in bowls with a drizzle of olive oil.

The Best Crispy Roast Potatoes

Well…these are really good…

• Kosher salt

• 1/2 teaspoon baking soda

• 4 pounds potatoes, peeled and cut into quarters, sixths, or eighths, depending on size

• 5 tablespoons (75ml) extra-virgin olive oil

• Small handful picked fresh rosemary leaves, finely chopped

• 3 medium cloves garlic, minced

• Freshly ground black pepper

• Small handful fresh parsley leaves, minced

Adjust oven rack to center position and preheat oven to 450°. Heat 2 quarts water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

Meanwhile, combine olive oil with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.

When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.

Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

Pour into bowl and toss with rosemary mixture and parsley and serve.

Romesco sauce

A delicious sauce for topping roast vegetables, meats or smearing on bread. The chickpeas creates a gluten free option, but traditionally, stale bread is used.

• 2 roasted red peppers, skin and seeds removed

• ¼ cup extra-virgin olive oil

• ¼ cup water

• ⅓ cup mix of almonds and peeled hazelnuts

• 2 tablespoons tomato paste

• 2 tablespoons sherry vinegar or red wine vinegar

• ¼ cup cooked chickpeas, drained and rinsed

• 2 garlic cloves

• 1 teaspoon smoked paprika

• ½ teaspoon sea salt

• Freshly ground black pepper

In a blender, place the peppers, olive oil, water, nuts, tomato paste, vinegar, chickpeas, garlic, paprika, salt, and pinches of pepper. Blend until smooth.

Baked Feta Pasta

2 pints cherry tomatoes or two pounds small tomatoes quartered

4 cloves garlic chopped

1/2 cup olive oil

salt

1 block feta cheese

1/2 tsp. crushed red pepper flakes

fresh ground peppers

12 oz. pasta such as rigatoni or rotini

fresh basil

Heat oven to 450 degrees.

In a baking dish, combine tomatoes and garlic with 1/4 cup olive oil and sprinkle with salt. Toss to coat. Place feta in the middle. Pour the rest of the oil on top. Sprinkle with red pepper flakes and black pepper. Bake in oven until tomatoes begin to brown (about 40 minutes)

Meanwhile prepare pasta according to box instructions.

Combine prepared drained pasta with feta mixture and top with chopped basil.

Cavetteli Pasta with tomatoes, summer squash and corn

• 1pound fresh or frozen cavatelli

• 3 teaspoons olive oil

• 2 ears corn, kernels cut from the cob

• 1 pint cherry tomatoes, quartered

• 1 1/2 cups diced zucchini or summer squash

• 2 cloves garlic, sliced

• 1 teaspoon salt

• black pepper, to taste

• 3/4 cup homemade marinara sauce

• 6 tablespoons grated Pecorino Romano, plus more for serving

• 2 tablespoons fresh basil, for garnish

Bring a large pot of salted water to a boil.

In a large skillet over medium heat, add 2 teaspoons of the olive oil and garlic, and cook until golden and fragrant, about 1 minute.

Add the tomatoes and 1/4 teaspoon salt and cook 3 minutes, until the tomatoes soften.

Add the corn and summer squash or zucchini and cook until tender crisp, 2 to 3 minutes.

Add the marinara, season with salt and pepper and cook until heated through, about 1 minute.

Meanwhile, cook the cavatelli according to package directions, reserving some of the water before draining, then toss with the marinara and vegetables.

Add the grated cheese, remaining teaspoon olive oil, 1/4 teaspoon salt and black pepper to taste and cook 1 minute, adding some of the reserved pasta water as needed.

Serve right away with fresh basil and additional grated cheese if desired.

Eggplant and tomato stir fry

I learned this one from Adan Martinez when we were both apprentices here a million years ago. No exact amounts here and it always comes out delicious.

• a couple Asian eggplants, sliced up into 1/4” rounds

• 2 tomatoes chopped

• 1 small onion chopped

• couple cloves garlic chopped

• glug of oil

• soy sauce

• rice wine vinegar

• sesame oil

Pour a tablespoon of oil or so into frying pan on medium heat and add onions and garlic. Fry until translucent.

Add eggplants and fry until they begin to soften and add tomatoes. Cook until all is soft and cooked through. Season to taste with soy sauce and vinegar. Sprinkle with sesame oil and serve over rice.

Chicken gumbo

• 2 medium onions

• 1 green bell pepper

• 3 ribs celery

• 3 tablespoons vegetable shortening (or oil)

• 3 tablespoons all-purpose flour

• 4 cups chicken stock (unsalted or low sodium)

• 1 (14 1/2-ounce) can diced tomatoes (with juice)

• 1 1/2 cups sliced okra, fresh or frozen

• 1 1/2 teaspoons kosher salt, or to taste

• 1/2 teaspoon ground black pepper, or to taste

• 1 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 1/4 teaspoon cayenne pepper, or to taste

• 1 bay leaf

• 1 cup long-grain rice

• 1 1/4 pounds boneless chicken breasts (or boneless thighs)

• Chopped fresh parsley, garnish

• Chopped green onions, garnish

Peel and chop onions, peppers, and celery.

For the roux, melt the shortening in a large Dutch oven over low heat. Add the flour and cook, stirring, until medium brown—about 10 to 15 minutes. Stir the roux constantly to avoid burning. If it burns, you will have to start over.

Add the chopped vegetables to the roux, adjust the heat to medium-low to medium, and continue to cook, constantly stirring, until the onion is translucent.

Slowly add the chicken stock and bring it to a boil, stirring constantly. Add the diced tomatoes, okra, salt, pepper, thyme, oregano, cayenne, and bay leaf; bring to a boil.

Reduce the heat to low and simmer, uncovered, for 20 minutes. Meanwhile, cook the rice following the package directions. Set aside and keep warm.

Cut up chicken into bite size pieces. Add the chicken to the soup and cook, covered, for 6 to 8 minutes longer, or until the chicken is thoroughly cooked. Taste the soup and adjust the seasonings with more salt and pepper, as needed.

To serve, scoop a mound of rice into the center of each of the four large, shallow bowls. Ladle the soup around the rice. Sprinkle with fresh chopped parsley and/or green onion tops, if desired.

Thai Cucumber salad

• 1/4 c sugar

• 1/4 c seasoned rice wine vinegar

• 3/4 tsp salt

• 1/2 c water

• A few generous pinches of red pepper flakes

• 3 large-ish cucumbers, peeled, seeds scraped out, and thinly sliced

• 1 small red onion, thinly sliced

• 1/4 cup fresh mint or Thai basil, roughly chopped

• 1/2 cup fresh cilantro, roughly choppd

• chopped toasted peanuts for garnish (optopnal)

Directions: 

1. Combined the sugar, vinegar, salt, water, and red pepper flakes in a saucepan over high heat. Stir until the sugar is dissolved and bring to a boil. Simmer about 1 minute, then remove from the heat and allow to cool.
2. Toss together the cucumbers and onions. Pour the dressing over and then toss in along with the mint and cilantro. Chill for a half hour or more to allow the flavors to combine, garnish with peanuts, and then serve.

Zucchini Butter Pasta

• 1 1/2 teaspoons kosher salt, plus more for pasta water, and to taste

• 8 ounces (225 grams) spaghetti, cooked al dente

• 1 cup (235 ml) pasta water, reserved

• 1 1/4 pounds (570 grams) zucchini, trimmed, coarsely grated

• 6 tablespoons (85 grams) unsalted butter

• 4 garlic cloves, minced

• 1/4 teaspoon red pepper flakes, or more to taste

• 1/2 cup (45 grams) grated parmesan

• Handful fresh basil leaves, cut into thin ribbons

Boil your spaghetti in well-salted water until it’s 1 minute shy of fully cooked. Before you drain it, reserve 1 cup of the pasta cooking water and set it aside.

Melt butter in your empty pan over medium-high heat and add the garlic, stirring it into the butter for one minute before adding the zucchini, salt, and red pepper. Cook the zucchini, stirring from time to time, for 13 to 15 minutes. It will first let off a puddle liquid, the liquid will cook off, and the zucchini will become soft and concentrated. If the zucchini begins to brown, reduce the heat slightly. Stir frequently for 2 more minutes, chopping it down into smaller bits with the edge of your spoon or spatula, until it reaches an almost spreadable consistency.

Pour in 1/2 cup of the reserved pasta water and stir up anything stuck, then add drained pasta, and cook together for 2 minutes. Use tongs or two forks to pull up the zucchini butter sauce into the pasta strands, tossing frequently, and adding some or all of the remaining pasta water as needed to loosen. Toss in half of the parmesan and basil and mix, then transfer to a serving bowl. Finish with remaining parmesan and basil.

Pasta with Fennel, Kale, and Lemon

• 2-3 tablespoons extra virgin olive oil

• ½ large red onion thinly sliced

• 2 fennel bulbs, tough outer layer removed and fronds reserved thinly sliced

• 3 large garlic cloves finely slivered

• 2-3 large pinches red pepper flakes

• 1 large bunch of lacinato kale tough stems discard and leaves roughly chopped

• juice of one lemon

• 10 ounces spinach fettuccine

• kosher salt

• freshly ground black pepper

Put a large pot of well-salted water on to boil. Heat the olive oil in a large frying pan over low heat. Add the onion and cook gently for 5 minutes, or until the onions are beginning to soften.

Turn up the heat to medium, add the sliced fennel, and saute gently for an additional 6 to 8 minutes or until the fennel is tender and slightly caramelized. Add the garlic and red pepper flakes and continue to cook, stirring frequently, for another minute or two. Turn off the heat.

When the fennel is almost cooked, add the pasta to the pan of boiling water and cook until al dente, adding the kale to the pasta pot about 2 to 3 minutes before the pasta is done cooking.

Drain the pasta (reserving ½ cup of the starchy cooking water) and greens thoroughly and toss with the onion and fennel mixture in the pan - adding pasta water if necessary. Add the lemon juice, season with salt and pepper, and serve immediately.

Drizzle each serving with lots of grated parmigiano-reggiano cheese.

Curtido

1/2 head cabbage , finely shredded

1/2 red onion , very thinly sliced

2 carrots , finely shredded

1 fresh jalapeño pepper , sliced (optional)

hot boiling water

1/2 teaspoon oregano

salt, to taste

1/2 cup white vinegar (or apple cider vinegar)

Boil 4 cups of water. Place cabbage in a fine mesh strainer. Very slowly pour boiling water over the cabbage. Rinse with cold water. Drain well, pressing out as much water as possible.

Add cabbage to large bowl. Add carrot, onion, jalapeno, oregano, and vinegar and toss well to combine. I like to put it all in a bowl with a lid and shake it.

Curtido tastes best after it has marinated for several hours or days, but you can enjoy it fresh if you’d like. 

Store curtido in a covered container or mason jar for up to 1 week in the fridge.

Gyoza

For the Dumplings:

• 1 pound finely minced Napa cabbage (about 1/2 a medium head)

• 1 tablespoon kosher salt, divided

• 1 pound ground pork shoulder

• 1 teaspoon white pepper

• 1 tablespoon minced fresh garlic (about 3 medium cloves)

• 1 teaspoon minced fresh ginger

• 2 ounces minced scallions (about 3 whole scallions)

• 2 teaspoons sugar

• 1 package dumpling wrappers (40 to 50 wrappers)

• Vegetable or canola oil for cooking

For the Sauce:

• 1/2 cup rice vinegar

• 1/4 cup soy sauce

• 2 tablespoons chili oil (optional)

For the Dumplings: Combine cabbage and 2 teaspoons salt in a large bowl and toss to combine. Transfer to a fine mesh strainer and set over the bowl. Let stand at room temperature for 15 minutes.

1. Transfer cabbage to the center of a clean dish towel and gather up the edges. Twist the towel to squeeze the cabbage, wringing out as much excess moisture as possible. Discard liquid.

2. Combine pork, drained cabbage, remaining teaspoon salt, white pepper, garlic, ginger, scallions, and sugar in a large bowl and knead and turn with clean hands until mixture is homogenous and starts to feel tacky/sticky. Transfer a teaspoon-sized amount to a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste and adjust seasoning with more salt, white pepper, and/or sugar if desired.

3. Set up a work station with a small bowl of water, a clean dish towel for wiping fingers, a bowl with dumpling filling, a parchment-lined rimmed baking sheet for finished dumplings, and a stack of dumpling wrappers covered in plastic wrap.

4. To form dumplings, hold one wrapper on top of a flat hand. Using a spoon, place spread a 2 teaspoon- to 1 tablespoon-sized amount of filling in the center of the wrapper, in the shape of a disk. Use the tip of the finger on your other hand to gently moisten the edge of the wrapper with water (do not use too much water). Wipe fingertip dry on kitchen towel.

5. Working from one side, carefully seal filling inside wrapper by folding into a crescent shape, pleating in edge as it meets the other (see above for more detailed step-by-step instructions). Transfer finished dumplings to parchment lined baking sheet.

6. To Cook: Heat 1 tablespoon of vegetable oil in a medium non-stick skillet over medium heat until shimmering. Add as many dumplings as will fit in a single layer and cook, swirling pan, until evenly golden brown on the bottom surface, about 1 1/2 minutes.

7. Increase heat to medium-high, add 1/2 cup of water and cover tightly with a lid. Let dumplings steam for 3 minutes (5 minutes if frozen), then remove lid. Continue cooking, swirling pan frequently and using a thin spatula to gently dislodge the dumplings if they've stuck to the bottom of the pan, until the water has fully evaporated and dumplings have crisped again, about 2 minutes longer. Slide dumplings onto a plate, turning them crisped-side-up before immediately serving with sauce.

8. For the Sauce: Combine vinegar, soy sauce, and chili oil. Serve.

The Best salad dressing in the world for spring salads

This is my favorite dressing ever. You will never buy dressing again. All you need for a spring salad is this and your greens and maybe a few sliced radishes.

You do need an immersion blender which is one of the few appliances I feel is pretty essential to the CSA kitchen. It emulsifies the dressing beautifully making a beautiful creamy vinaigrette.

The Sherry vinegar is also pretty essential though you can sub in whatever you have. Sherry vinegar feels fancy but you can get it at Big Y in in the vinegar section and it really ups your salad game.

3/4 cup olive oil

1/4 cup sherry vinegar

1 glug maple syrup

1 squirt brown mustard (or any mustard you have on hand)

salt to taste

a few grinds pepper

1 glove garlic, a garlic scape or 1 green garlic, chopped

Add all ingredients to a container (a wide mouthed quart mass jar works great for easy storage). Insert your immersion blender and blend until smooth and creamy. You can also add in some fresh herbs (parsley is great) prior to blending if you like.

French onion pasta

This recipe is super easy and highly flexible. Its fairly small (no leftovers feeding 3 adults) so beef it up if you want leftovers. Always use yellow onions, best for caramelizing. I added mushrooms to the caramelized onions and I bet adding red peppers or other veggies would be tasty too.

2 tbs. butter

2 medium yellow onions, thinly sliced

1/2 tsp. salt

1/4 port (or sherry, red wine, or additional broth)

3 cups chicken or vegetable broth

8 ounces dry pasta like rigatoni, fusilli or orechette

5 sprigs fresh thyme (or some dried if you don’t have fresh on hand)

1/4 tsp black pepper

1/2 c. shredded Gruyere or parmesean

In a large pot, melt the butter. Add the onions and salt, stir and cook on low heat stirring regularly until onions are brown and caramelized, about 20 to 25 minutes.

Add the port to deglaze the pot by scraping up any bits on the bottom of the pot.

Add the stock or broth, pasta, thyme and pepper and bring to boil. Stir and cook, adjusting the heat to keep the pasta boiling. Cook until the pasta is softened and the liquid has reduced, about 15 to 20 minutes. Remove from the heat and add the cheese. Taste and adjust the salt and pepper as needed.

Serve and top with more parmesan.

Sweet potato (or squash) cinnamon rolls

A very tasty cinnamon roll with squash, so I think that counts as a vegetable in your diet!

Dough

• 6 tablespoons (85 grams) unsalted butter, to be divided

• 1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees)

• 2 1/4 teaspoons active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)

• 3 1/2 cups (440 grams) all-purpose flour, plus extra for rolling out

• 1/4 cup (packed) (50 grams) light or dark brown sugar

• 1/4 cup (50 grams) granulated sugar

• 1 teaspoon (6 grams) table salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon freshly grated nutmeg

• 1/8 teaspoon ground cardamom (optional)

• 1/4 teaspoon ground ginger

• 2/3 cups (160 grams) winter squash puree, canned or homemade

• 1 large egg

• Oil for coating rising bowl

Filling

• 3/4 cup (packed, 145 grams) light or dark brown sugar

• 1/4 cup (50 grams) granulated sugar

• 1/8 teaspoon table salt

• 2 teaspoons (5 grams) ground cinnamon

Glaze

• 4 ounces (115 grams) cream cheese, softened

• 2 tablespoons (30 ml) milk or buttermilk

• 2 cups (240 grams) powdered sugar, sifted

• Few drops vanilla extract (optional)

Directions: 

Make your dough: Melt your butter, and hey, if you’re melting it in a little saucepan, you might as well brown it for extra flavor. Once the butter has melted, keep cooking it over medium heat for a few additional minutes. It will become hissy and sizzle a lot, then take on a nutty flavor as golden bits form at the bottom of the pot. Remove from heat and set aside to cool slightly.

Combine your warmed milk and yeast in a small bowl and set aside. After five to seven minutes, it should be a bit foamy. If it’s not, you might have some bad yeast and should start again with a newer packet.

In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add just 1/4 cup (or two-thirds of; leave the rest for assembly) of your melted/browned butter and stir to combine. Add yeast-milk mixture, squash and egg and mix combined. Switch mixer to a dough hook and run it for 5 minutes on low.

Scrape mixture into a large oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place; it should just about double.

While it is rising, line the bottom of two 9-inch round cake pans (8-inch round should work too, as does an 8-inch square) with parchment paper and butter the sides of the pan and the paper.

Assemble buns: Scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 16×11-inch rectangle. Brush reserved melted/browned butter over dough. Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral. It’s going to make a mess because the dough is crazy soft and some stuff spills off the ends; don’t sweat it. It will all be delicious in the end.

Here’s how to cut cinnamon rolls without squishing their pretty spirals: With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw your log with a back-forth motion into approximately 1-inch sections. When a soft dough like this is rolled, it tends to grow longer, which means that you’ll have the option to either make more buns (say, 18 instead of 16) or just cut them a little larger (in generous inches).

Divide buns between two prepared pans. You can sprinkle any sugar that fell off onto the counter over them. Cover each pan with plastic wrap and let rise for another 45 minutes.

If you’re doing this ahead of time, you can now put them in the fridge overnight. In the morning, leave them out for an hour to warm up and finish rising.

15 minutes before you’re ready to bake them, heat the oven to 350°F. Meanwhile, you can make the glaze. Beat your cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Drizzle in milk until you get the consistency you’re looking for, either thick enough to ice or thin enough to drizzle.

Finish your buns: Remove the plastic and bake buns for 25 minutes, until puffed and golden. Transfer pans to wire cooling racks and drizzle/schmear with cream cheese glaze, then have at them.

Credit: 

smittenkitchen.com

“Lanttulaatikko” (Finnish Rutabaga Casserole)

A spiced rutabaga casserole traditionally eaten at Christmas.

2 lbs.rutabaga (in Finnish, lanttu), peeled, washed
1 tsp salt
soft butter to grease the oven dish
6 tbsp + 2 tsp dark syrup molasses
3/4 cup + 1 tbsp + 1 tsp milk
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 egg
a generous pinch of ground white pepper and salt to taste

To put on top:
3 tbsp breadcrumbs (use gluten free if you need)
a few (3-4) slivers of butter

1. Put diced rutabaga in a big enough pan. Put enough water to cover them all and add 1 tsp salt. Put on medium high heat. Cook the rutabaga until it is very soft so that you can mash, for about 30 minutes. When cooked, drain the water and transfer to a big bowl.

2. Preheat the oven to 350C. Grease a 20x30cm oven dish and put aside.

3. Mash the rutabaga well. Add in the remaining ingredients and stir well.

4. Pour into greased baking dish and sprinkle bread crumbs on top and add butter slivers.

5. Bake in oven 1 hour-1 hour 15 minutes until top is nicely browned. Serve warm