Rustic Potato Soup

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 6 cups low sodium chicken broth
• 2 lbs red potatoes, peeled and cut into 3/4 inch cubes
• 1 bay leaf
• 2 tablespoons unsalted butter
• 1 lb kielbasa, cut into 1/2 inch pieces
• 2 large leeks, white and green parts only, cut in half lengthwise, then sliced thin crosswise
• 1/2 bunch kale, stems removed and leaves cut crosswise into 1/4 inch strips
• 1/4 teaspoon pepper

Recipe

• 1 bring broth, potatoes, and bay leaf to boil in large saucepan over medium-high heat. reduce heat to medium-low and simmer until potatoes are tender (about 10 minutes). discard bay leaf. using potato masher, coarsely break up potatoes, leaving large chunks.
• 2 meanwhile, melt butter in dutch oven over medium heat. cook kielbasa, stirring frequently, until lightly browned in spots (about 4 minutes). add leeks and cook until soft (about 4 minutes).
• 3 add potato mixture and kale to dutch oven and simmer until kale is tender (about 5 minutes). season with pepper and serve.

Rustic Tomato Tart

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 ready made refrigerated pie crust
• 3 plum tomatoes, seeded and sliced
• 3/4 cup shredded cheddar cheese
• 3/4 cup shredded monterey jack cheese, or
• 3/4 cup shredded monterey jack pepper cheese
• 1/3 cup mayonnaise (reduced fat works fine.)
• 6 slices bacon, cooked crisp and crumbled
• 1 cup arugula

Recipe

• 1 place the pie crust on the counter and allow to reach temperature for about 1 hour; unroll on a baking sheet that has been lined with parchment paper.
• 2 arrange the tomato slices in a circular pattern on crust, overlapping slices as needed to fit and leaving a 2-inch border at the edge.
• 3 mix together the cheeses and mayo; spread over the tomatoes, fold edge of crust over tomatoes.
• 4 bake in a preheated 400 degree oven for 20 to 25 minutes or until crust is golden brown and cheese has melted. allow the tart to cool for 10 minutes and with a wide spatula move to a serving plate.
• 5 top with arugula and bacon, cut into wedges and serve.
• 6 seeding tomatoes: cut off stem ends of the tomatoes and gently squeeze the seeds into a bowl, discard seeds.

Rustic Pear Tart

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 large ripe but firm pear, peeled and thinly sliced
• 1 teaspoon all-purpose flour, plus
• 1/3 cup all-purpose flour, divided, plus additional
• all-purpose flour, for dusting
• 2 tablespoons sugar, divided
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon grated nutmeg
• 1/8 teaspoon salt
• 1/3 cup whole wheat pastry flour
• 1 tablespoon cold unsalted butter
• 2 tablespoons walnut oil or 2 tablespoons canola oil
• 1 1/2 tablespoons cold water

Recipe

• 1 preheat oven to 375°f
• 2 toss pear slices, 1 teaspoon all-purpose flour, 1 tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl.
• 3 whisk 1/3 cup all-purpose flour, whole-wheat flour and the remaining 1 tablespoon sugar in a medium bowl. cut in butter with a pastry cutter or a fork until the mixture resembles coarse meal. sprinkle oil over the mixture and stir with a fork until evenly combined. add 1 tablespoon water and stir until the dough just stays together when pressed with a fork; add up to 1 additional tablespoon of water if the dough seems too dry.
• 4 line a work surface with parchment paper or a silicone baking mat, generously dust with flour and turn the dough out it. form the dough into a small patty, dust the top with flour and roll into a rustic 10-inch circle, adding more flour if necessary to prevent sticking. transfer the crust to a baking sheet with parchment paper or baking mat in place.
• 5 lay the pear slices in decorative, overlapping circles on top of the crust, leaving a 1-inch border around the edge. spoon any remaining pear juice over the slices. pick up the edges of the crust using a spatula and fold over the pears. the crust will not meet in the center.
• 6 bake the tart until lightly browned and bubbling, about 40 minutes. cool for 10 minutes before serving.

Rustic Potato Loaves

Rustic Tuscan Brie

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• 1 bunch fresh basil, finely chopped
• 6 -12 minced fresh garlic cloves
• 1/4 cup shredded parmesan cheese
• 1/2 cup toasted pine nuts
• 1/8-1/4 cup chopped sun-dried tomato (packed in oil)
• 3 tablespoons olive oil
• 1 piece double cream brie cheese (rind removed)

Recipe

• 1 combine all of the ingredients, except brie, and toss together. place brie on a microwavable platter, and cook for 30-40 sec on high (until soft, not melted). take mixture and cover the softened brie. microwave again for 30-45 sec.
• 2 serve with sliced baguette or crackers.

Rustic Porcini Onion Stuffing

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 (1 1/2 lb) thick round loaves crusty bread, torn into 1-inch pieces (20 cups)
• 1/2 cup unsalted butter, plus additional for greasing dish
• 4 1/2 cups boiling-hot water
• 2 ounces dried porcini mushrooms (sometimes called cepes, 54 g)
• 10 ounces fresh white mushrooms, cut into 1/2-inch wedges (3 cups)
• 1 large onion, halved lengthwise, then sliced crosswise 1/2 inch thick
• 4 large shallots, quartered
• 2 celery ribs, sliced 1/4 inch thick
• 2 medium carrots, halved lengthwise, then sliced crosswise 1/4 inch thick
• 3 garlic cloves, minced
• 1 1/2 teaspoons chopped fresh thyme
• 1 1/2 teaspoons chopped fresh sage
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 1/4 teaspoons salt
• 1/2 teaspoon black pepper

Recipe

• 1 put oven racks in upper and lower thirds of oven and preheat oven to 350°f.
• 2 spread bread in 2 large shallow baking pans and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. transfer bread to a large bowl.
• 3 increase oven temperature to 450°f and butter a 13- by 9-inch baking dish (3-quart capacity).
• 4 pour boiling-hot water over porcini and soak 20 minutes, then drain in a fine-mesh sieve set over a bowl, squeezing porcini and reserving soaking liquid. rinse porcini under cold water to remove any grit, then squeeze out excess water and coarsely chop.
• 5 while porcini soak, heat butter (1 stick) in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook white mushrooms, onion, and shallots, stirring occasionally, until golden, 15 to 20 minutes. add celery, carrots, garlic, and porcini and cook, stirring, 5 minutes. stir in thyme, sage, parsley, salt, and pepper, then add vegetables to bread, tossing to combine.
• 6 add 1 cup reserved porcini-soaking liquid to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. add remaining soaking liquid and salt and pepper to taste and pour over bread mixture, tossing to coat evenly.
• 7 spread stuffing in baking dish and cover tightly with buttered foil (buttered side down), then bake in upper third of oven until heated through, about 20 minutes. remove foil and bake stuffing until top is browned, 10 to 15 minutes more.
• 8 cooks' notes:.
• 9 • stuffing can be assembled (but not baked) 2 days ahead and chilled, covered.
• 10 • stuffing can be baked 6 hours ahead and kept, uncovered, at room temperature. reheat, uncovered, in a 350°f oven (with sweet-potato brûlée, if making) until hot, about 30 minutes (test center with a wooden pick for warmth).

Rustic Sausage Potato Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, chopped (or more if you like garlic)
• 3 (14 1/2 ounce) cans chicken broth (i used low-fat)
• 1 (14 1/2 ounce) can water
• 2 -3 large russet potatoes, cut in chunks (leave skins on for an interesting texture)
• 1 lb hot sausage, cooked and cut in chunks (i used all hot, but a combo of hot and sweet would be good)
• 2 cups frozen green beans

Recipe

• 1 in a soup pot, saute onion and garlic in oil until soft.
• 2 add chicken broth, water, potatoes and sausage.
• 3 bring to a boil, then reduce heat and cook until potato is almost tender, about 30 minutes.
• 4 add frozen green beans and simmer for another 30 minutes, until everything is hot.
• 5 serve with a loaf of crusty bread.

fresh peach salsa

Ingredients

• Servings: 2
• 6 large fresh peaches - peeled, pitted and chopped
• 2/3 cup orange marmalade
• 1/4 cup sliced green onions
• 3 tablespoons vinegar
• 1 ounce crystallized ginger
• 2 teaspoons white sugar

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, mix together peaches, orange marmalade, green onions, vinegar, crystallized ginger and sugar. cover and refrigerate until serving.

Rustic Savory Meat Pie

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 3/4 cup water
• 2 cups bread flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 teaspoons active dry yeast
• 1 cup onion, minced
• 1/2 cup celery, minced
• 4 cloves garlic, minced
• 1 lb mushroom, sliced
• 2 tablespoons olive oil
• 1/2 cup red
• 2 cups cooked beef, cubed
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• salt and pepper
• 1 package frozen mixed vegetables, cooked
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups fine breadcrumbs
• 1 cup no-salt-added beef broth
• 1 tablespoon balsamic vinegar

Recipe

• 1 prepare dough, using bread machine.
• 2 preheat oven to 350 degrees.
• 3 saute onion, celery and garlic in olive oil for about 5 minutes, or until onion starts to soften.
• 4 add sliced mushrooms and continue cooking until mushrooms are tender.
• 5 add cooked beef and spices.
• 6 stir to blend well, then add the and cooked vegetables.
• 7 allow mixture to simmer while you prepare the brown sauce.
• 8 melt butter in a small saucepan.
• 9 gradually add the flour, stirring so as to avoid lumps.
• 10 stir in beef broth and blend well.
• 11 when this is thoroughly blended, bring to a boil, then reduce to simmer.
• 12 add balsamic vinegar and stir.
• 13 add up to 2 c bread crumbs to thicken filling as desired, then remove from heat.
• 14 roll out dough so that it is 1 1/2 times the size of your pie pan.
• 15 carefully place crust into pie pan.
• 16 crust will hang over the edges.
• 17 pour the filling into the prepared pan, cover with brown sauce.
• 18 bring outer edges of crust toward the center and pinch dough to close.
• 19 do not seal too tightly.
• 20 you want to allow space for steam to escape.
• 21 bake at 350 degrees for 35-40 minutes or until crust is nicely browned.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Rustic Tortilla And Black Bean Casserole

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs Cook Time: 35 mins

Ingredients

• Servings: 10
• 6 garlic cloves, unpeeled
• 2 ounces about 4 dried pasilla peppers, seeded, stemmed
• 3 1/2 cups canned beef broth
• 1 tablespoon vegetable oil
• 2 teaspoons sugar
• 72 inches corn tortillas
• 3 cups canned black beans, rinsed, drained
• 4 cups monterey jack cheese, grated
• 2/3 cup sour cream blended with 2 tablespoons whipping cream

Recipe

• 1 heat large skillet over med-low heat. add garlic, cook until tender and skin begins to blacken, turning occasionally, about 18 minutes. remove from skillet. add chilies to skillet, flatten with spatula. toast over med-low until beginning to darken, 2 min per side. place in bowl. add enough hot water to bowl to cover chilies. soak until very soft, about 30 minutes.
• 2 drain chilies. peel garlic. pour 2 cups broth in blender. add chilies and garlic, puree. heat oil in heavy med saucepan over med-high heat. add chili mixture, simmer until thick, stirring often, about 5 minutes. add 1 ½ cups broth, simmer over med-low heat until sauce is reduced to 1 ½ cups, stirring often about 25 minutes. add sugar.
• 3 preheat oven to 350 degrees. spread ¼ cup sauce over bottom of 9x13 inch baking dish. cover sauce with 4 tortillas. top with beans, then 1 cup cheese. cover cheese with 4 tortillas. pour half of remaining sauce over tortillas. sprinkle 2 cups cheese over sauce. drizzle with half of sour cream mixture. layer 4 tortillas over sour cream and cheese. pour remaining sauce over tortillas. sprinkle with remaining cheese and drizzle with remaining sour cream. cover with foil. bake 15 minutes. uncover; bake until casserole is bubbling around edges and cheese melts, about 20 minutes longer.

Rustic Rhubarb Tart

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 1/3 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, cold, cut up
• 3 -4 tablespoons ice water
• 1 lb fresh rhubarb, tops trimmed, cut into 1-inch pieces
• 1/2 cup sugar, plus
• 2 tablespoons sugar
• 1 1/2 tablespoons cornstarch
• 3/4 teaspoon grated orange zest
• 6 ounces raspberries
• 1 1/2 tablespoons finely chopped crystallized ginger
• 1 tablespoon unsalted butter, cut into small pieces

Recipe

• 1 crust: in a food processor, combine flour, sugar, and salt. pulse to mix. add butter; pulse until coarse crumbs form. pour 3 tablespoon of the water over top of crumbs and pulse just until dough begins to come together. (if dough is dry, add the remaining water.) gather dough into a ball; press into a disc and wrap in plastic wrap. refrigerate 1 hour or overnight.
• 2 filling: in a large bowl, toss rhubarb, 1/2 cup of the sugar, cornstarch, and 1/2 teaspoon of the grated orange zest until combined. let stand 25 minutes, stirring occasionally. in a small cup, combine the remaining 2 tablespoon sugar and the remaining 3/4 teaspoon grated zest.
• 3 heat oven to 425 degrees f. line a large baking sheet with parchment paper. on a lightly floured surface, with a floured rolling pin, roll dough into a 13-inch circle, pressing any cracks together at edges. drape dough over rolling pin and transfer to baking sheet.
• 4 gently stir raspberries and ginger into rhubarb mixture. spoon filling dough circle, leaving a 2-inch border of dough uncovered. fold edge of dough up filling, pleating dough and pressing any cracks. dot filling with butter. brush dough with water and sprinkle sugar-zest mixture over dough and filling.
• 5 bake 15 minutes. reduce temperature to 375 degrees f. bake 25 to 30 minutes longer, or until crust is brown and filling is bubbly. let tart cool on pan on wire rack 15 minutes. with a spatula, slide tart wire rack to cool completely.

Rustic Lamb Ragu

Total Time: 8 hrs 25 mins Preparation Time: 25 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 (2 1/2 lb) boneless lamb shoulder (butt may also be used)
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 large onion, chopped
• 2 sprigs fresh rosemary, leaves picked and chopped
• 4 garlic cloves, chopped
• 1 (35 ounce) can crushed tomatoes, with juices
• 1 lb pappardelle pasta, cooked (or other flat noodle)
• grated romano cheese, to taste

Recipe

• 1 heat the olive oil in a dutch oven over medium-high heat. season the lamb with the salt and pepper and sear on all sides until golden brown, 3-4 minutes per side. remove lamb; set aside.
• 2 add the onon, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes. add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of lamb stuck to the bottom of the pan. cover the pot tightly and simmer on the stovetop until the lamb is tender enough to fall apart, 2-1/2 to 3 hours.
• 3 remove the lamb and, when it is cool enough to handle, shred it into bite-size pieces. add the shredded lamb back to the stockpot. simmer until hot.
• 4 to serve: serve over the hot cooked pasta and sprinkle the romano over the top.
• 5 note: to prepare in the crockpot, transfer the browned meat to a warm or hot crockpot in step 1. make up the sauce as directed in step 2 (adding the completed lamb gravy if you wish to use it) and pour over the meat in the crockpot. turn the meat to make sure it is covered with the sauce. cover and cook on low heat for 7-8 hours.

Honey Dijon Lamb Chops

Ingredients

• Servings: 4
• 1/4 cup dijon mustard
• 1/4 cup honey
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 4 boneless lamb loin chops

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease a baking dish.
• mix dijon mustard, honey, black pepper, and garlic powder in a bowl. arrange lamb chops in prepared baking dish and pour mustard mixture over lamb.
• bake in preheated oven until lamb is slightly pink in the center, about 45 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).

Rustic Thanksgiving Crostata

Rustic Spinach Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 8 cups baby spinach leaves
• 2 small apples, thinly sliced, cut in half
• 2 cups cooked chicken breasts, shredded (or chopped)
• 1/2 cup reduced-fat mozzarella cheese, kraft 2% milk shredded reduced fat mozzarella cheese
• 1/4 cup mixed nuts, planters lightly salted nutrition heart healthy mix
• 1/2 cup reduced-fat italian salad dressing, kraft light house italian reduced fat dressing

Recipe

• 1 toss all ingredients in bowl just before serving.

Rustic White Bread

Total Time: 3 hrs 25 mins Preparation Time: 3 hrs 5 mins Cook Time: 20 mins

Ingredients

• 2 1/4 teaspoons dry yeast (1 package)
• 1 cup warm water (100 to 110)
• 3 cups bread flour, divided
• 1 teaspoon salt
• cooking spray
• 1 teaspoon cornmeal
• 1 teaspoon water
• 1 large egg white, lightly beaten

Recipe

• 1 dissolve the yeast in 1 cup warm water in a large bowl, and let stand for 5 minutes.
• 2 lightly spoon flour into dry measuring cups; level with a knife. add 2 3/4 cups flour and salt to yeast mixture; stir until a soft dough forms. turn dough out a floured surface. knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
• 3 place dough in a large bowl coated with cooking spray, turning to coat top. cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (gently press 2 fingers into dough. if indentation remains, dough has risen enough.).
• 4 punch dough down. cover and let rest 5 minutes. shape dough into a 6-inch round; place on a baking sheet sprinkled with cornmeal. lightly coat surface of dough with cooking spray. cover and let rise 45 minutes or until doubled in size.
• 5 preheat oven to 450°.
• 6 uncover dough. combine 1 teaspoon water and egg white, stirring with a whisk; brush over dough. make 3 (4-inch) cuts 1/4 inch deep across top of dough using a sharp knife.
• 7 bake at 450° for 20 minutes or until bread is browned on bottom and sounds hollow when tapped. remove from pan; cool on a wire rack.

Rustic Rye Bread

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 400 g strong plain brown flour
• 175 g rye flour
• 2 teaspoons salt
• 2 teaspoons active dry yeast
• 1 tablespoon black treacle or 1 tablespoon molasses
• 300 ml warm milk

Recipe

• 1 mix the flours, salt and yeast in a large bowl. make a well in the middle and add the treacle and enough milk to form a soft dough.
• 2 turn the dough out the surface and knead well for about 10 minutes.
• 3 put the dough back into the bowl, cover and leave to rise until doubled in size (1-2 hours).
• 4 knock back the dough the surface and knead again briefly. shape and place in a greased loaf tin. cover and leave to rise again for an hour.
• 5 preheat the oven to 200c/400f and bake for about 35 minutes, or until the bread is risen, lightly browned and sounds hollow when tapped on the bottom. leave to cool on a wire rack.

Hummus Iii

Ingredients

• Servings: 2
• 2 cups canned garbanzo beans, drained
• 1/3 cup tahini
• 1/4 cup lemon juice
• 1 teaspoon salt
• 2 cloves garlic, halved
• 1 tablespoon olive oil
• 1 pinch paprika
• 1 teaspoon minced fresh parsley

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. blend until smooth. transfer mixture to a serving bowl.
• drizzle olive oil over the garbanzo bean mixture. sprinkle with paprika and parsley.

Rustic Plum (fruit) Tart

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 1/2 lbs plums, sliced
• 1/2 cup sugar
• 1/3 cup plum preserves
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground allspice
• 0.5 (15 ounce) package refrigerated pie crusts
• 1 tablespoon all-purpose flour
• 1 large egg
• 1 tablespoon sugar
• sweet cream, topping (optional)

Recipe

• 1 line baking sheet with parchment paper; coat parchment paper with cooking spray.
• 2 preheat oven to 350°. stir together plums and next 4 ingredients in a large bowl. let stand 30 minutes, stirring occasionally.
• 3 unroll piecrust on prepared baking sheet. roll into a 12-inch circle.
• 4 drain plum mixture, reserving liquid. toss plums in flour.
• 5 mound plums in center of piecrust, leaving a 3-inch border. fold piecrust border up and over plums, pleating as you go, leaving an opening about 5 inches wide in center.
• 6 stir together egg and 1 tablespoons water. brush piecrust with egg mixture, and sprinkle with 1 tablespoons sugar.
• 7 bake at 350° for 45 minutes or until filling is bubbly and crust is golden. carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.
• 8 meanwhile, bring reserved plum liquid to a boil in a small saucepan over medium heat. boil 1 to 2 minutes or until slightly thickened. let cool slightly. brush or drizzle 1 to 2 tablespoons hot plum liquid over exposed fruit in center of tart. serve immediately with remaining plum syrup, and, if desired, sweet cream topping.
• 9 sweet cream topping: stir together 1/2 cup sour cream and 2 teaspoons brown sugar. cover and chill 2 hours before serving. stir just before serving.
• 10 peach-nectarine tart: white peaches won't work as well in this tart because of their delicate texture. prepare recipe as directed, substituting 3/4 lb. peeled nectarines and 3/4 lb. peeled peaches for plums and peach preserves for plum preserves.
• 11 apricot-almond tart: prepare recipe as directed, substituting fresh apricots for plums and apricot preserves for plum preserves. omit allspice.
• 12 fresh cherry tart: prepare recipe as directed, substituting 1 1/2 lb. fresh cherries, pitted, for plums and cherry preserves for plum preserves.

Rutabaga And Chicken Stew

Total Time: 48 mins Preparation Time: 5 mins Cook Time: 43 mins

Ingredients

• 1 small rutabaga, peeled and diced in 1/2-inch pieces
• 2 medium parsnips, peeled and diced in 1/2-inch pieces
• 1 medium carrot, peeled and diced in 1/2-inch pieces
• 2 tablespoons butter
• 1 lb boneless skinless chicken thighs, cut into bite-size pieces
• 1/3 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 large leek, chopped
• 2 cups chicken broth
• 2 tablespoons chopped fresh italian parsley, chopped

Recipe

• 1 bring a large pot of lightly salted water to boiling. add rutabaga, parsnips and carrot. cover and cook 10 minutes or until tender. drain and set aside.
• 2 while vegetables are cooking, melt butter in large pot over medium heat. dust chicken with flour and season with salt and pepper,,,reserving any leftover flour.
• 3 brown chicken half at a time in pot with butter; remove chicken when brown.
• 4 add the leek to the pot. saute for 3 minutes or until tender.
• 5 add 1 tbsp of the reserved flour to the pot, stir to form a paste.
• 6 stir in the chicken broth and bring to boiling, stirring frequently.
• 7 return chicken to pot, add vegetables and reduce heat to low.
• 8 cover and simmer 10 minutes then sprinkle with chopped parsley.

risotto with butternut squash and white beans

Ingredients

• Servings: 8
• 1 butternut squash - peeled, seeded, and cubed
• salt and ground black pepper to taste
• 1/4 cup extra-virgin olive oil
• 1 onion, diced
• 1 small tomato, diced
• 1 (16 ounce) package arborio rice
• 1/2 cup white
• 1 teaspoon dried marjoram (optional)
• 1 teaspoon dried oregano (optional)
• 1 teaspoon dried basil (optional)
• 8 cups chicken broth, or more as needed
• 1 dash hot pepper sauce, or more to taste
• 1 (14 ounce) can small white beans, drained
• 1/4 cup shredded parmesan cheese
• 3 tablespoons chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• season butternut squash cubes with salt and black pepper. place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. cover and bring the water to a boil. add butternut squash, cover, and steam until just tender, 10 to 12 minutes depending on thickness. transfer squash to a bowl and mash.
• heat olive oil in a skillet over medium heat. cook and stir onion in the hot oil until softened, 3 to 5 minutes. stir tomato into onions until onions become translucent, 3 to 5 more minutes. add arborio rice to onion mixture and stir to coat with oil; cook and stir until rice becomes translucent with a white spots in the middle of each grain, about 2 minutes.
• stir white into rice mixture; cook and stir until is completely absorbed, 2 to 4 minutes; add marjoram, oregano, and basil. pour chicken broth into rice mixture, about 1/2 cup at a time, stirring until liquid is absorbed, until rice is creamy but firm to the bite, 20 to 25 minutes. stir squash into rice mixture until fully incorporated. remove from heat.
• stir hot pepper sauce, white beans, parmesan cheese, and parsley into risotto until cheese is melted. season with salt and black pepper.

Rustic Red Lentil Soup (only 4 Ingredients)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 medium onion, chopped
• 1 cup red lentil
• 3 chicken bouillon cubes
• 1 tablespoon tomato paste
• 8 cups water

Recipe

• 1 cook onions until very soft, (about 5 minutes)in a medium size (2.5l) pot, with a little extra virgin olive oil.
• 2 add chicken cubes, lentils, and tomato paste.
• 3 turn the heat on high and add 8 cups of water and bring to a boil.
• 4 reduce heat to medium and cook for 30 minutes and soup has reduced significantly.
• 5 serve warm with italian crusty bread or flatbreads.

Rustic Roasted Chicken

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 -1 1/2 lb fingerling potato, washed and halved
• 2 large carrots, peeled and cut into 1 inch ieces
• 2 large parsnips, peeled and cut into 1 inch pieces
• 10 shallots, peeled and halved
• 5 cloves garlic, peeled
• 3 tablespoons extra virgin olive oil
• salt & freshly ground black pepper
• 1 lemon
• 2 (3 1/2 lb) organic chicken
• 4 tablespoons unsalted butter, room temperature
• 4 sprigs fresh tarragon
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 cup dry white or 1 cup chicken broth
• sea salt, to serve

Recipe

• 1 preheat oven to 425*f.
• 2 toss the potatoes, carrots, parsnips, shallots, mushrooms, and garlic with the oil and a generous pinch of salt and pepper in a large roasting pan.
• 3 cut the lemon inhalf, and rub the chickens with the lemon flesh and then the butter; season the birds generously with salt and pepper.
• 4 place half a lemon and two sprigs each of tarragon, rosemary and thyme in the cavity of each chicken.
• 5 arrange the chickens on top of the vegetables, and roast in the lower half of the oven for 45 minutes to 1 hour, or until the chickens are cooked and the skin is crisp, basting the chickens every 20 minutes.
• 6 if the birds are not crisp, increase the oven temperature to 475*f for the last 10 to 15 minutes of cooking.
• 7 remove from the oven, cover the chickens loosely with aluminum foil, and allow the chickens and vegetables to rest in the pan for 20 minutes.
• 8 remove the chickens and vegetables to a platter, pour off the fat in the pan, deglaze with the or broth and season to taste with salt and pepper.
• 9 sprinkle the carved chicken and vegetables with the sea salt and serve with the pan juices.

Rustic Pizza

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon cornmeal
• 1 package refrigerated pizza crust
• 1 1/2 teaspoons olive oil, divided
• 1 small zucchini, cut into 1/8-inch slices
• 4 plum tomatoes, cut into 1/4-inch slices
• 11 slices mozzarella cheese, divided
• 1 small onion, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup torn fresh basil

Recipe

• 1 sprinkle cornmeal over a greased baking sheet. unroll pizza crust; shape into a 12-in. square. place on baking sheet. brush with 1 tsp oil. arrange 9 slices cheese over dough to within 1 inches of edges. cut each remaining cheese slice into 4 pieces; set aside. place half zucchini, about 2 inches apart, around edges of cheese. fold edges od dough about 1 inches over zucchini; bake for about 6min. at 400 degrees. layer with onions and remaining zucchini; top with tomatoes. sprinkle with salt and pepper. bake for 16 mins.or until crust is golden brown.
• 2 arrange reserved cheese over the tomatoes;bake 4 min.longer or until cheese is melted. drizzle with remaining oil. sprinkle with basil. let stand for 10 mins before slicing.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Rustic Pear-ginger Tart #rsc

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 cup ripe pear, peeled, cored and thinly sliced (4-5 pears)
• 1/4 cup granulated sugar
• 2 tablespoons candied ginger, diced
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 lemon, juice and zest of
• 1 1/2 tablespoons cornstarch
• 1 refrigerated pie crust
• 1 cup whipping cream
• 2 tablespoons confectioners' sugar
• 1 teaspoon vanilla
• reynolds wrap foil
• 1 tablespoon butter, softened
• 2 tablespoons brown sugar
• 1 tablespoon honey
• 1/4 cup quick-cooking oatmeal
• 1/4 cup almonds, chopped
• 1 tablespoon honey
• 1/4 teaspoon very hot water

Recipe

• 1 remove the piecrust from the refrigerator 20 minutes prior to beginning.
• 2 preheat oven to 425 degrees f.
• 3 in a medium size bowl toss together the pears, sugar, ginger, cinnamon, nutmeg, lemon juice, lemon zest and corn starch. set aside.
• 4 in a small mixing bowl mix together the topping ingredients and set aside.
• 5 line a baking sheet with reynolds wrap non-stick foil.
• 6 unroll the piecrust on the non-stick foil.
• 7 stir the pear mixture, then, using a slotted spoon pile the mixture in the center of the piecrust, leaving approximately 2 inches around the edge. leave the juice in the bowl for now.
• 8 carefully fold the edges of the piecrust the pears, pinching the seams to ensure that they are sealed. the crust will not completely cover the pears, the center will be open.
• 9 carefully pour the reserved pear juice the exposed pears, make sure there is no juice on the outside of the crust.
• 10 distribute the topping on the exposed pears.
• 11 bake at 425 degrees until crust is golden brown, 25 to 30 minutes.
• 12 while the tart is bakes, pour the cream into a large mixing bowl and whip until peaks start to form. add vanilla and confections sugar and beat until stiff peaks form. do not over beat, otherwise you’ll have sweet butter ;=).
• 13 once done, remove tart from the oven and brush the pastry with the honey and water mixture.
• 14 cool at least 20 minutes.
• 15 slice and top each dish with whipped cream before serving. enjoy!

Rustic Potato Leek Soup

Total Time: 1 hr 2 mins Preparation Time: 30 mins Cook Time: 32 mins

Ingredients

• Servings: 6
• 5 cups low sodium chicken broth
• 1 1/2 lbs red potatoes, cut into 1/2-inch chunks (4-5 medium potatoes)
• 1 teaspoon fresh thyme (or 1/4 t. dried)
• 2 bay leaves
• salt
• fresh ground black pepper
• 4 tablespoons unsalted butter
• 3 lbs leeks, white and light green parts, halved and sliced thin (about 8 medium leeks)
• 2 garlic cloves, minced

Recipe

• 1 prep the leeks before you begin--trim and discard the roots and the dark green leaves; slice the trimmed leeks in half lengthwise, then slice; rinse the cut leeks thoroughly to remove dirt and sand.
• 2 bring broth, potatoes, thyme, bay leaves, and 1/2 teaspoon salt t a boil, covered, in a large saucepan.
• 3 decrease heat to simmer, and continue to cook, covered until needed in step 5.
• 4 meanwhile, melt butter in a large dutch oven over med-high heat; stir in leeks, garlic, and 1/4 teaspoon salt; cover and cook until leeks are wilted and softened, about 10 minutes.
• 5 stir in broth mixture; bring to simmer and cook until potatoes are tender, 4-7 minutes.
• 6 off heat, remove bay leaves and mash some of the potatoes against side of pot to thicken soup to desired consistency.
• 7 season with salt and pepper to taste and serve.

Rustic Roasted Veggies

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 -4 medium carrots, chopped
• 2 -3 medium potatoes, chopped
• 8 -10 garlic cloves, peeled
• 6 -8 mushrooms, halved
• 1 small yam, cubed
• 1/2 lb medium firm tofu, cubed
• 2 -4 tablespoons olive oil
• 1 tablespoon dill
• 2 tablespoons rosemary
• cracked chile (to taste)
• salt (to taste)
• pepper (to taste)

Recipe

• 1 preheat oven to 350°f
• 2 place the vegetables and tofu on lightly oiled cookie sheet or lasagna pan and drizzle olive oil over them. sprinkle with dill, rosemary, chilies, salt, and pepper and mix together until well incorporated.
• 3 bake for 40-60 minutes, stirring every 10 minutes.
• 4 remove from oven when potatoes can be pierced easily with a fork.

Rustic Strawberry Tart

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 frozen puff pastry sheets, thawed or 1 pie crust
• 1 lb strawberry, washed and quartered
• 1/4 cup sugar
• 2 teaspoons cornstarch
• juice from half lemon
• water for brushing pastry dough
• sugar for sprinkling over pastry dough

Recipe

• 1 preheat oven to 400 degrees.
• 2 line a baking sheet with parchment paper and set aside.
• 3 combine strawberries with the sugar, cornstarch and lemon juice and set aside.
• 4 while the strawberries are marinating, roll out the puff pastry sheet or pie crust on a lightly floured surface until it's about 1/8" thick.
• 5 transfer to lined baking sheet.
• 6 spoon strawberry mixture into the middle of the pastry sheet, leaving about an inch or two border all around.
• 7 gently fold the sides of the pastry, a little at a time, up over some of the berries, leaving the fruit in the center exposed.
• 8 brush top of pastry lightly with water and sprinkle with sugar. bake for 30-35 minutes until crust is golden and strawberries are bubbling.
• 9 let sit for 5-10 minutes before cutting.

Rustic Sourdough Bread With Starter

Rustic Sourdough Bread With Starter

Total Time: 27 hrs 30 mins Preparation Time: 27 hrs Cook Time: 30 mins

Ingredients

• 1/2 cup plain yogurt
• 1/2 cup buttermilk
• 1 teaspoon dry active yeast
• 1 teaspoon white sugar
• 1 cup warm water
• 3 tablespoons potato flakes
• 1 cup flour
• 2 1/2 teaspoons instant yeast
• 1 1/4 cups warm water
• 1 cup sourdough starter
• 1/8 cup white sugar
• 1 egg, beaten and room temp
• 1/4 cup olive oil
• 4 -5 cups bread flour, white
• oil

Recipe

• 1 in a measuring cup combine the warm water and potato flakes.
• 2 in a large ceramic bowl whisk together the yogurt, buttermilk, yeast and sugar (i use my 6 quart crockpot crock).
• 3 whisk in the potato water.
• 4 whisk in the flour until mixture is smooth.
• 5 cover with a loose lid or a large kitchen towel. do not use a tight fitting lid-the gas from the starter could cause your container to explode.
• 6 set aside on your counter and leave it alone for 24 hours.
• 7 next morning.
• 8 in the bowl of your ka or standing mixer combine the warm water, sugar and yeast.
• 9 give it a good whisk and let stand for 5 minutes.
• 10 whisk egg in a small bowl or measuring cup.
• 11 add starter to the bowl of your ka mixer-whisk well.
• 12 to the yeast mixture add the egg, oil and 2 cups of flour.
• 13 give that a good whisk to get it somewhat smooth.
• 14 attach dough hook and turn mixer on to 1 or 2 (low speed).
• 15 add one cup of flour and kneed for 2-3 minutes.
• 16 add another cup of flour and kneed for 2-3 minutes.
• 17 add 1/2 cup of flour and kneed for 4-5 minutes.
• 18 you will want your dough to to be tacky but not sticky-by that i mean you want your dough to "just" pull away from the side of your mixing bowl.
• 19 turn out a lightly floured board or counter.
• 20 flour hands lightly and kneed for 2 or 3 minutes forming a nice ball-again it will feel tacky and somewhat soft.
• 21 turn into a large oiled bowl, turning once to cover ball entirely.
• 22 let rise 1 and 1/2 hours, or until double in bulk.
• 23 punch down and divide dough in half.
• 24 shape dough into whatever form you wish.
• 25 i make one round loaf using a small, oiled cast iron skillet dusted with corn meal, the other i shape into a italian style loaf on a greased cookie sheet dusted with corn meal.
• 26 brush tops with oil, cover and let rise for 1 hour or until doubled in size.
• 27 slash tops with a razor blade or very sharp knife.
• 28 bake in a preheated 375 degree oven for 30 minutes or until loaves sound hollow when tapped.
• 29 remove from oven and place on a wire rack to cool for 5 minutes.
• 30 remove bread from pans/sheets and let cool on wire rack.

Rustic Parsley & Orzo Soup With Walnuts

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 1/4 cups whole wheat orzo
• 1 teaspoon extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil, divided
• 1 large yellow onion, chopped
• 1/2 teaspoon salt, divided, plus a pinch
• 8 ounces spinach, any tough stems trimmed
• 2 large bunch fresh parsley
• 1 medium yukon gold potato
• 5 cups vegetable broth
• 2 cups water
• 2 tablespoons garlic, finely chopped
• 1 cup walnuts, finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon fresh lemon juice (to taste)
• fresh ground pepper
• 1 cup fresh tomato, diced

Recipe

• 1 cook orzo in a large saucepan of boiling water until just short of tender, 8 to 9 minutes. drain and rinse with cool water. return to the pot and toss with 1 teaspoon oil; set aside.
• 2 heat 1 tablespoon oil in a medium skillet over high heat. add onion and 1/4 teaspoon salt; reduce heat to medium-low, cover and cook, stirring frequently, always covering the pan again, until the onion is translucent and beginning to color, 10 to 15 minutes.
• 3 meanwhile, coarsely chop spinach. coarsely chop enough parsley to equal about 4 cups. set aside 3 cups and finely chop the remaining 1 cup; set aside separately.
• 4 peel and dice potato. combine the potato, the sauteed onion, 1/4 teaspoon salt, broth and water in a soup pot or dutch oven. (set the onion pan aside for later.) bring to a boil over high heat. reduce heat to maintain a simmer and cook for 12 minutes. stir in the spinach and the 3 cups coarsely chopped parsley; return to a simmer, cover and cook for 3 minutes more.
• 5 meanwhile, heat the remaining 1 tablespoon oil in the onion pan over medium heat. add garlic and let it sizzle for about 45 seconds. add walnuts and cook, stirring and watching carefully to prevent burning, for about 3 minutes. stir in the remaining 1 cup parsley and crushed red pepper; cook, stirring, for 2 minutes more. remove from the heat.
• 6 stir the cooked orzo into the soup, then stir in the parsley-walnut mixture. season with lemon juice and pepper. taste and add more lemon juice, salt and/or pepper, if desired. return the soup to a simmer.
• 7 combine tomatoes with the remaining pinch of salt in a small bowl. garnish each bowl of soup with a spoonful of the tomatoes and a drizzle of olive oil.

Rustic Potato And Poblano Gratin

Total Time: 4 hrs 50 mins Preparation Time: 20 mins Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 4
• 4 poblano chiles
• 1 tablespoon unsalted butter (or olive oil)
• 4 large russet potatoes, peeled and thinly sliced
• salt (smoked if possible)
• 1/4 lb monterey jack cheese, grated (or sharp cheddar)
• 1/2 cup water
• 3 garlic cloves, peeled
• 1 cup heavy cream (or half and half)

Recipe

• 1 to roast the peppers, place them on a baking sheet lined with aluminum foil about 8 inches from the broiler. broil them until the skin blisters and turns black on both sides (do not burn the chilies themselves - only the skin). turn once during broiling. remove the baking sheet from the oven and quickly cover the peppers with a clean dish towel. let them sit, covered, until they are cool. using a paring knife or your fingers, carefully peel off the skins, then slit one side and remove the seeds and veins. cut the peppers into thin strips.
• 2 melt the butter in the bottom of the slow cooker insert. place a layer of sliced potatoes in the bottom of the slow cooker insert (the author states that she uses a bit more than one potato per layer). sprinkle lightly with freshly ground smoked or regular salt. place a thin layer of cheese (about 1/3 of the cheese) on top of the potatoes. place about half of the pepper strips on top of the cheese. repeat with another layer of potatoes, salt, cheese and peppers. finish with a layer of potatoes.
• 3 pour the water over the potatoes. cover and cook on low for about 1 1/2 hours, or until the potatoes are beginning to get tender.
• 4 using a garlic press, press the garlic into the cream; pour the cream mixture over the potatoes, then add a last layer of the cheese sprinkled with a bit of salt. re-cover and cook for another 3 hours or until the sauce has thickened and the potatoes are quite tender.

Rustic Spice Rub (bulk)

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/2 cup paprika
• 1 -3 tablespoon cayenne pepper (to taste)
• 3 -5 tablespoons fresh ground black pepper (to taste)
• 6 tablespoons garlic powder
• 3 tablespoons onion powder
• 3 -5 tablespoons salt (to taste)
• 2 1/2 tablespoons dried oregano
• 2 1/2 tablespoons dried thyme

Recipe

• 1 thoroughly mix all ingredients together, give it a taste, adjust seasonings to you own liking and store in air-tight container(s). keep in cool, dark place (kitchen cabinet or pantry). will stay fresh for several months.
• 2 *note: if you want to divide the spice rub into smaller portions to give as gifts, use whatever size jars you choose (i use 4 oz baby food jars). if reusing old jars, thoroughly wash and remove the labels. cut out a circle of cute, small printed material (i like small checkered print) larger than the lid of the jar (i use "pinking shears" to do this). fill the jar and close tightly. lay the material over the lid of the jar and secure with a rubber band around the neck of the jar. tie a ribbon around the neck of the jar to cover the rubber band and make a bow (i like to use raffia so it truly gives it a "rustic" look). add your own sticky label or attach a small gift tag to the ribbon to describe what is in the jar.
• 3 enjoy!

Rustic Salmon Pie

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 1/2 cup cold cubed butter
• 1/2 teaspoon salt
• 1 egg (or 1/4 cup liquid eggs, well shaken)
• 1 teaspoon lemon juice
• 1/2 cup whipping cream, 35% (i'm sure milk would work also)
• 1 cup mashed potatoes, cooked
• 2 (213 g) cans sockeye salmon, skin and bones removed
• 1 cup swiss cheese, shredded
• 1/4 cup green onion, finely chopped
• 1 egg, beaten (or 1/4 cup liquid eggs, well shaken)
• 2 tablespoons lemon juice
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1 garlic clove, smashed
• 1/2 teaspoon salt (i used seasalt)
• 1/2 teaspoon pepper, freshly ground or
• 2 -3 dashes hot sauce (optional)

Recipe

• 1 pastry:.
• 2 combine flour, butter and salt in the bowl of a food processor fitted with a metal blade. pulse until mixture resembles coarse crumbs. (i don't have a food processor, so i combined it as i would for scones, grated frozen butter into the flour and salt, and used a pastry cutter tool until it looked like crumbs).
• 3 beat egg with lemon juice, adding enough ice water to measure 1/3 cup; add to flour mixture and process (mix with a fork),until mixture begins to clump; form into a disk and chill. preheat oven to 375f degrees.
• 4 roll pastry between two sheets of parchment paper, lightly floured, to about 1/4 inch thick. remove top piece of parchment and slide the pastry a large baking sheet or pie plate.
• 5 filling:.
• 6 measure 1 tablespoon of cream and reserve.
• 7 stir mashed potatoes with salmon, cheese, remaining cream, onion, egg, lemon juice, dill, garlic, salt and pepper until well combined. spoon salmon mixture into the centre of the prepared pastry round.
• 8 fold in the edges of the pastry, leaving the centre of the filling exposed; brush the crust with the reserved cream; bake for 50 minutes or until pastry is golden.

Rustic Whole Wheat Pillows (pane Rustico)

Total Time: 4 hrs 40 mins Preparation Time: 40 mins Cook Time: 4 hrs

Ingredients

• 1/2 cup cracked hard wheat berries (100g)
• 3/4 cup unbleached all-purpose flour (100g)
• 2 1/2 teaspoons active dry yeast (18 g)
• 1 cup warm water
• 2 1/4 cups whole wheat flour (300 g)
• 1 tablespoon salt (15 g)
• unbleached all-purpose flour, for kneading

Recipe

• 1 soak the wheat berries in cold water for 1 to 3 days.
• 2 drain the wheat berries and process the berries and ap flour in a food processor or blender just until coarsely chopped (not too fine, or the berries wont be crunchy).
• 3 stir the yeast into the water and let stand for 10 minutes.
• 4 stir in the berry mixture.
• 5 mix the whole wheat flour and salt and stir in, 2 cup at a time, into the yeast mixture.
• 6 stir until the dough is stiff and sticky.
• 7 knead on a floured surface until firm, elastic, but still slightly tacky, 8 to 10 minutes.
• 8 place the dough in a lightly oiled bowl and cover tightly with plastic wrap and let rise until doubled (2 hrs). punch the dough down and knead briefly on a lightly floured surface.
• 9 shape into a long rectangle by flattening it with your forearm.
• 10 cut into eight 5-inch squares.
• 11 place on a lightly oiled baking sheet, cover with a towel, and let rise until well puffed and almost doubled (1 3/4 hr to 2 hrs) preheat oven to 450°f.
• 12 bake 10 min then reduce the heat to 350°f and bake for 15 more minutes.
• 13 cool completely on racks.

Rustic Oatmeal Cornbread

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 cup yellow cornmeal
• 1/2 cup oatmeal (not instant)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs, beaten
• 1/4 cup margarine or 1/4 cup butter, melted
• 1/2 cup milk
• 1 tablespoon sugar (optional)

Recipe

• 1 preheat oven to 450 degrees.
• 2 mix together dry ingredients.
• 3 stir in beaten eggs, butter, & milk.
• 4 add enough additional butter or oil to cover the bottom of a 9 or 10 inch cast iron skillet and place pan in hot oven.
• 5 when the pan is very hot, remove from the oven & pour the cornbread batter into the skillet.
• 6 return to oven & bake approximately 15 minutes until browned.
• 7 cut into wedges to serve.

Rutabaga (yellow Turnip Or Swede) Apple Gratin

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 rutabaga, peeled, sliced (apprx 6 cups or use a turnip)
• 1 tablespoon cornstarch
• 1/2 cup water
• 2 medium apples, peeled, grated
• 1/2 teaspoon salt
• 1/8 teaspoon pepper, fresh ground
• 1/8 teaspoon dried savory or 1/8 teaspoon thyme
• 1/2 cup coarse fresh breadcrumb
• 3/4 tablespoon dried parsley
• 1 tablespoon butter, melted

Recipe

• 1 when you have peeled the rutabaga cut it in half lengthwise, then into quarters.
• 2 thinly slice each quarter crosswise and place in boiling water.
• 3 cover and cook apprx 10 minutes or until almost tender.
• 4 drain& set aside.
• 5 in a large bowl whisk the cornstarch and water until smooth.
• 6 add apples, salt, pepper& savory (thyme).
• 7 toss to coat the apples.
• 8 add rutabagas& gently toss to mix all the ingredients.
• 9 pour into an 8" oven proof dish, cover and bake at 350f (180c) for 20 minutes meanwhile in a bowl toss the bread crumbs, parsley& butter.
• 10 sprinkle the crumbs over the rutabagas (after their first 20 minute bake), return to the oven uncovered for a further 20 minutes or until the rutabagas are tender.
• 11 broil for a couple of minutes to allow the gratin to get golden.
• 12 serve hot.

Rustic Rub

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/4 cup paprika
• 3 tablespoons garlic powder
• 3 tablespoons salt
• 2 1/2 tablespoons ground black pepper
• 1 1/2 tablespoons ground red pepper
• 1 1/2 tablespoons onion powder
• 1 1/4 tablespoons oregano
• 1 1/4 tablespoons thyme

Recipe

• 1 mix all together and rub on steaks, roasts or other red meat.

Rustic Peach & Berry Galettes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 tablespoons buttermilk
• 1/3 cup ice water
• 1 cup all-purpose flour
• 1/4 cup cornmeal
• 1 teaspoon sugar (i use splenda)
• 1/2 teaspoon salt
• 1/3 cup unsalted butter, cubed
• 3 cups peaches, peeled,pitted and sliced
• 1 cup blueberries or 1 cup cranberries
• 1/4 cup sugar (i use splenda)
• 2 tablespoons honey
• 2 tablespoons cold unsalted butter, cut into thin slices

Recipe

• 1 pastry.
• 2 in a small bowl, whisk butttermilk and water.
• 3 in a large bowl, whisk flour, cornmeal, sugar and salt.
• 4 using pastry blender or two knives, cut in butter.
• 5 sprinkle pastry with buttermilk mixture; with a fork mix until just combined, you may not need all of the buttermilk mixture, save any left to brush on just before putting in oven.
• 6 turn pastry lightly floured surface; divide into four pieces and press each into disc shape.
• 7 wrap discs individually in plastic wrap; refrigerate two hours or overnight.
• 8 to prepare galettes.
• 9 in a large bowl, combine peaches, berries, sugar and honey.
• 10 on lightly floured surface, roll chilled pastry discs into 6 inch circle, about 1/8 inch thick; transfer rounds to parchment lined baking sheet and repeat with remaining dough.
• 11 (i did not use parchment, i sprayed a rimmed cookie sheet with veggie spray).
• 12 arrange 1 cup of peach mixture in centre of each circle, leaving 1 1/2 inch edge; top with butter.
• 13 fold dough over fruit, pleating and leaving centre uncovered; brush pastry with water, (i used left over buttermilk mixture), and sprinkle with remaining sugar.
• 14 bake in the bottom third of a 400f degree oven 20 to 25 minutes or until pastry is golden and crisp, cool on rack.
• 15 serve warm with vanilla ice cream.
• 16 almost any combination of 4 cups of fruit can be used, i used more blueberries, less peaches, because that is what i had around.
• 17 i also made only two and cut each one in half when i served it; for smaller servings they could even be cut into 4 each.

oatmeal peanut butter cookies

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1/2 cup margarine, softened
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 1 cup peanut butter
• 2 eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup quick-cooking oats

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls ungreased cookie sheets.
• bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

Rustic Oat Bran Date Nuggets

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 1/2 cups oat bran
• 3/4 cup all-purpose flour
• 1/4 cup oats
• 1/3 cup brown sugar
• 1 tablespoon baking powder
• 1 tablespoon orange zest (or more, to taste)
• 1/4 teaspoon cinnamon (or more, to taste)
• 3/4 teaspoon ginger (or more, to taste)
• 1 cup skim milk
• 1/3 cup canola oil
• 1 egg
• 1 teaspoon vanilla
• 1 cup dates (chopped)

Recipe

• 1 mix dry ingredients.
• 2 toss in dates, reserving 2 1/2 tbsp or so.
• 3 beat wet ingredients into reserved dates (mash well).
• 4 add wet ingredients to dry ingredients.
• 5 bake for 20-25 minutes at 400°f.

Rustic Rub

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 8 tablespoons paprika
• 3 tablespoons cayenne
• 5 tablespoons black pepper, freshly ground
• 6 tablespoons garlic powder
• 3 tablespoons onion powder
• 6 tablespoons salt
• 2 1/2 tablespoons dried oregano
• 2 1/2 tablespoons dried thyme

Recipe

• 1 combine all ingredients.
• 2 store in an airtight container.
• 3 use freely on meat and vegetables.

Rusty Apple

Total Time: 4 mins Preparation Time: 2 mins Cook Time: 2 mins

Ingredients

• Servings: 1
• 3 ounces apple juice (hot)
• 1 ounce drambuie
• fresh lemon juice (from 1 wedge)
• cinnamon stick (garnish)

Recipe

• 1 warm the apple juice in the microwave, or on the stove top.
• 2 add all the ingredients to a mug, and garnish with a cinnamon stick.

Rustico Honey Whole-wheat Bread

Total Time: 4 hrs 15 mins Preparation Time: 3 hrs 30 mins Cook Time: 45 mins

Ingredients

• 1/4 cup lukewarm water (no hotter than 115 degrees)
• 2 1/4 teaspoons active dry yeast (1/4-ounce packet)
• 1 1/4 cups hot water
• 1/4 cup honey
• 2 tablespoons vegetable shortening, plus more for greasing the bowl (no substitutes)
• 1 1/2 teaspoons salt
• 2 1/2 cups whole wheat flour
• 2 cups sifted unbleached all-purpose flour, plus more for the work surface
• oil or butter, for greasing the loaf pan

Recipe

• 1 place the lukewarm water in a small bowl and sprinkle the yeast over the surface. let it sit for 5 minutes.
• 2 meanwhile, combine the hot water, honey, shortening and salt in a large bowl, stirring until the honey and shortening have melted. let cool until lukewarm, then add the yeast mixture, 1 1/2 cups of the whole-wheat flour and 1 cup of the sifted unbleached all-purposevflour; beat until well combined.
• 3 add the remaining cup of sifted flour and enough of the remaining whole-wheat flour to make a moderately stiff dough.
• 4 generously flour a work surface; turn the dough out it and knead for about 10 minutes or until the dough is very smooth and elastic.
• 5 transfer the dough to a well-greased bowl, turn once and let it stand, covered, in a warm place away from drafts for 1 to 1/2 hours (depending on how warm your kitchen is) or until doubled in bulk. punch down the dough.
• 6 use a little shortening to grease a large bowl, then transfer the dough to it. cover and let stand in a warm place away from drafts for 1 1/2 hours, or until the dough has doubled in bulk.
• 7 punch down the dough and turn it out a newly floured surface; form into a ball. cover and let the dough rest for 10 minutes.
• 8 use oil or butter to generously grease a standard-size loaf pan.
• 9 shape the dough into a loaf and place it in the prepared loaf pan. cover and let it rest for 30 to 45 minutes, until doubled in bulk.
• 10 when ready to bake, preheat the oven to 375 degrees.
• 11 bake the loaf for 35 to 45 minutes (start checking after 35 minutes) or until golden brown; it should sound hollow when tapped.
• 12 remove the loaf from the pan and place it on a wire rack to cool almost completely before serving.

Rustic Lamb Ragu

Total Time: 3 hrs 30 mins Preparation Time: 15 mins Cook Time: 3 hrs 15 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 (2 1/2 lb) boneless lamb loin
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 large onion, chopped
• 2 sprigs fresh rosemary, leaves picked and chopped
• 4 garlic cloves, chopped
• 1 (35 ounce) can crushed tomatoes with juice
• 1 lb pappardelle pasta, cooked
• grated romano cheese, to taste

Recipe

• 1 heat the olive oil in a dutch oven over medium-high heat. season the lamb with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. remove the lamb; set aside.
• 2 add the onion, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes.
• 3 add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of lamb stuck to the bottom of the pot.
• 4 return lamb to the pot. bring the liquid to a boil, then reduce heat. cover the pot tightly and simmer on the stovetop until the lamb is tender enough to fall apart, 2-1/2 to 3 hours.
• 5 remove the lamb and, when it is cool enough to handles, shred it into bite-size pieces. add the shredded lamb back to the stockpot. simmer until hot.
• 6 serve over the pasta with the romano sprinkled on top.

Rustic Roast Tomato Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 6 medium red ripe tomatoes
• 1 medium potato
• 6 medium carrots
• 3 shallots
• 1/2 ounce fresh basil leaf
• 1 garlic clove
• 2 tablespoons olive oil
• 1 teaspoon tomato paste
• lea & perrins worcestershire sauce

Recipe

• 1 turn your oven on now so that it's pre-heated ready to cook later on! heat settings are 200°c / 400°f .
• 2 first, peel the tomatoes. do this by making a small cut in the skin then plunging the tomatoes in boiling water for 1 minute.
• 3 run cold water over the tomatoes and the skins can then easily be peeled off. cut the peeled tomatoes in half with a sharp knife, avoid squashing them.
• 4 peel and finely chop the garlic. place the halved tomatoes on the baking tray, cut side upwards. sprinkle the garlic over the tomatoes and spread the basil leaves over the top.
• 5 sprinkle two tablespoons of olive oil over the basil and tomatoes. place the baking tray in the middle of the oven and leave it there for an hour.
• 6 peel and finely chop the onions. 40 minutes before the tomatoes are roasted take the tray from the oven and sprinkle the chopped onion over the tomatoes. put the baking tray back in the oven.
• 7 20 minutes before the tomatoes are roasted, peel the potato, chop it into four and place it in a pan with carrots and 470 ml (1 pint) cold water. place the pan on the stove and bring to a gentle boil.
• 8 when the tomatoes are roasted, take the potato and carrots off the heat and mash coarsely with the water.add the tomatoes to the pan of potatoes and remash. add the tomato paste, a couple of shakes of lea and perrins and season with salt and pepper to taste.
• 9 leave the blended soup in the pan and gently reheat for around 5 minutes stirring every minute or so. don't let the soup boil.
• 10 taste the soup and add any more salt or pepper according to taste.
• 11 serve in warm soup bowls and garnish with a couple of basil sprigs if any is left.

Rustic Tomato Basil Pie

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1/2 cup mayonnaise
• 1 garlic clove, minced
• 1 tablespoon fresh lemon juice
• kosher salt
• cracked black pepper
• 3 large tomatoes, cored and cut into slices slightly thinner than 1/2 inch
• unbaked 9-inch pie crust, preferably the rolled refrigerated kind
• 10 basil leaves
• extra virgin olive oil, for drizzling

Recipe

• 1 preheat oven to 425 degrees f; line a baking sheet with parchment paper.
• 2 in a small bowl, whisk together mayonnaise, garlic, and lemon juice; season with salt and pepper.
• 3 season tomatoes lightly with salt and pepper.
• 4 spread the dough out on the prepared baking sheet and brush with about 1 tablespoon of the garlic mayonnaise all the way to the edge.
• 5 arrange about half the tomatoes on the dough, leaving a 2-inch border (tomatoes can overlap).
• 6 scatter basil over tomatoes.
• 7 made a second layer of tomatoes and basil.
• 8 fold the edges of the dough toward the center (will not cover filling); brush with garlic mayonnaise to help secure the folds in the crust.
• 9 drizzle a teaspoon of olive oil on the tomatoes and lightly season with salt and pepper.
• 10 bake until golden brown, about 30 to 40 minutes; let set for 30 minutes to allow tomato juices to redistribute.
• 11 cut the cooled pie into wedges and serve each with a dollop of the remaining garlic mayonnaise.

Rustic Potato Soup

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 6 cups low sodium chicken broth
• 2 lbs red potatoes, peeled and cut into 3/4 -inch cubes
• 1 bay leaf
• 2 tablespoons unsalted butter
• 1 lb kielbasa, cut into 1/2-inch pieces
• 2 large leeks, white and light green parts only, cut in half lengthwise, then slice thin crosswise
• 1/2 bunch kale, stems removed and leaves cut crosswise into 1/4-inch striips (about 4 packed cups)
• ground black pepper

Recipe

• 1 bring broth, potatoes and bay leaf to a boil in large saucepan over medium-high heat. reduce heat to medium-low and simmer until potatoes are tender, about 10 miutes. discard bay laf. using potato masher, coarsely break up potatoes, leaving some large chunks.
• 2 meanwhile, melt butter in dutch oven over medium heat. cook kielbasa, stirring frequently, untl lightly browned in spots, about 4 minutes. add leeks, and cook until soft, about 4 minutes.
• 3 add potato mixture and kale to dutch oven and simmer until kale is tender, about 5 minutes. season with pepper and serve.

Rustic Reuben Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 8 cups torn salad greens
• 1 large tomato, cut in wedges
• 1 cup crouton
• 1/2 lb deli corned beef, sliced,cut into strips
• 3/4 cup cubed swiss cheese
• 1/4 cup drained sauerkraut
• 1/4 cup thousand island dressing

Recipe

• 1 combine greens, tomato and croutons in a large serving bowl.
• 2 add remaining ingredients and toss lightly.

Rustic Pear Tart With Riesling

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 1/4 cups unsalted butter, chilled and cut into pieces
• 1 large egg yolk
• 1 tablespoon late-harvest riesling or 1 tablespoon other white sweet dessert
• 3 large pears, ripe, peeled, cored, thinly sliced (d'anjou)
• 1 tablespoon sugar
• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 1 cup riesling
• 2 tablespoons riesling
• 1/2 cup water

Recipe

• 1 for crust:
• 2 blend flour, sugar, and salt in processor until combined. add butter; using on/off turns, cut in until mixture resembles coarse meal. add egg yolk and ; using on/off turns, mix just until moist clumps form. gather dough into ball; flatten into disk. wrap in plastic and chill at least 40 minutes and up to 2 days.
• 3 for filling:
• 4 position rack in center of oven and preheat to 375°f roll out dough between 2 sheets of parchment paper to 12-inch round. remove top sheet of parchment and transfer dough, with bottom parchment, to rimmed baking sheet. place pear slices, 1 tablespoon sugar, and flour in large bowl; toss to combine. spoon pear mixture into center of dough, leaving 1-1/2-inch border. using parchment as aid, fold up outer edge of dough over edge of filling. bake until pears are tender, about 20 minutes.
• 5 meanwhile, boil 1 cup , 1/2 cup water, and remaining 1/2 cup sugar in medium saucepan until syrup is reduced to 1/2 cup, about 10 minutes.
• 6 reduce oven temperature to 325°f drizzle half of syrup over filling. continue baking tart until juices are bubbling thickly, about 20 minutes. cool.
• 7 whisk 2 tablespoons into remaining syrup. cut tart into wedges. drizzle with syrup.
• 8 serve with ice cream.

Rustic Thanksgiving Crostata

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 2 -4 tablespoons mashed potatoes
• 3 -4 tablespoons cranberry sauce
• 3 tablespoons sweet potatoes, casserole (optional)
• 2 slices turkey, chopped
• 1/4 cup prepared stuffing
• pie dough (i had extra from the apple crostata that i made for a dessert, but you could use any kind of pie dou)

Recipe

• 1 1. roll out your dough into a circle, it doesn't have to be perfect!
• 2 2. add all of the ingredients, in the order i put above. make sure to keep everything pretty much in the middle.
• 3 3. now that everything is in the middle of the dough, pick up the sides of the dough and rest them on the inside mixture. so basically its like you're "tucking in" the mixture.
• 4 4. bake at 425 degrees for 10-15 minutes, or until the dough is golden brown.
• 5 5. you can also add more or less, make it yours! this recipe is just a guideline.

Rustic Style Roasted Tomato Basil Soup

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 3 lbs ripe plum tomatoes, cut in half
• 1/4 cup olive oil, plus
• 2 tablespoons olive oil
• 1 tablespoon sea salt
• 1 1/2 teaspoons fresh ground pepper
• 2 cups chopped yellow onions
• 6 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 (28 ounce) canned plum tomatoes, with their juice
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leave
• 1 quart vegetable stock (or chicken stock)

Recipe

• 1 1.preheat oven to 400 degrees f.
• 2 2.toss together the tomatoes, ¼ cup olive oil, salt and pepper.
• 3 3.spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
• 4 4.in a 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tbs olive oil, and red pepper flakes for 10 minutes or until the onions start to brown.
• 5 5.add the canned tomatoes, basil, thyme, and stock.
• 6 6.add the oven-roasted tomatoes, including the liquid on the baking sheet.
• 7 7.bring to a boil and simmer uncovered for 40 minutes.
• 8 8.taste for seasonings.

Rustic Potato Loaves

Total Time: 2 hrs 20 mins Preparation Time: 1 hr 30 mins Cook Time: 50 mins

Ingredients

• 1 1/2 lbs russet potatoes (about 3 large)
• 4 teaspoons kosher salt
• 1/2 cup tepid reserved potato water
• 1 tablespoon active dry yeast (not instant)
• 2 tablespoons olive oil
• 4 3/4 cups unbleached all-purpose flour

Recipe

• 1 scrub the potatoes and cube them into large pieces, peel on.
• 2 toss into a pot, cover with water, add 2 teaspoons salt, and boil until they are completely cooked through.
• 3 draw off 1/2 cup of the water from cooking the potatoes and set aside; drain the potatoes, and then spread them out flat to dry completely.
• 4 it is a very important to let the potatoes dry and cool for at least 30 minutes prior to mashing. leave the peel on.
• 5 once the 1/2 cup water has cooled to tepid, add the yeast and allow to bloom for 5 minutes.
• 6 put the dried, cooled potatoes in the ka with the paddle attachment and mash smooth; yes, the peel is still on. it looks weird, but let it go.
• 7 when the potatoes are mashed completely, add the bloomed yeast/potato water, and the olive oil. mix until combined.
• 8 change to dough hook. add the flour and the remaining 2 tsp.kosher salt all at once and mix for about 3 minute on low speed, then increase to medium speed and mix for 11 minutes more.
• 9 the dough will be firm at first and soft at the finish. it will look very dry to begin with, like pie dough, but do not add more liquid and do not add more flour, even if you are tempted. just leave it and let it go. the flour will be absorbed.
• 10 the end result will be very nearly the texture of brioche dough, very soft, almost a batter. you should stop the machine a few times and scrape the dough down off the sides and bottom of the bowl, then let it continue to mix.
• 11 scrape the dough into a greased bowl, cover with plastic and let rise for 35 minutes. the dough will rise slightly but will not double.
• 12 while the bread is proofing, put your rack in the bottom of the oven and put your pizza stone in.heat the oven to 375 degrees.
• 13 invert a baking sheet and place a piece of parchment on it- this will be the resting place for the bread's final rise. sprinkle the parchment lightly with flour.
• 14 turn the dough out a floured surface and divide it in half. shape each piece into a torpedo shape, with tapered ends. place the loaves on the parchment and cover with a towel.
• 15 let rise at room temperature for about 35 minutes.
• 16 at the end of 35 minutes, slide your loaves the pizza stone, and using a spray bottle, spray the oven walls with water and then shut the door quickly to trap the steam.
• 17 bake the loaves for 50 minutes, spraying the oven with water occasionally.
• 18 when they are done, the breads will be very brown, will sound hollow when thumped, and the interior temperature will be about 200 degrees f.
• 19 remove from the oven and let cool for at least 20 minutes before slicing.
• 20 notes: the first time i made this bread i thought the recipe just had to be wrong on every count. it is very different from any bread i've ever made. but please, follow the directions faithfully and you will be rewarded! these loaves are gorgeous- beautiful- very crusty and brown and smell soooooo good. when i first made them i couldn't wait until they cooled completely so i cut off an end piece and bit into it. it was fantastic! i was surprised that the potato peel didn't make any distinct difference to the texture. i thought it would.the resulting bread was very distinctly tasting of potato. it was soft, as potato breads are, but yeasty and a little dense(in a good way) and had a wonderful crusty exterior.it was fantastic! i think you are going to love these.
• 21 note 2: if you don't have a pizza stone, just bake them on a sheet pan.it won't be quite the same, but it will be close enough.