White Bean and Farro SoupBy Ann Ogden GaffneyCannellini beans are the classic for this soup, but you can use anything- borlotti, cranberry, pinto, Lima beans, you name itLeek and Potato SoupBy Ann Ogden GaffneyLeeks are full of grit. It's easiest to clean them undercold running water after cutting or shredding them. Potato GaletteBy Ann Ogden GaffneyIt's important to cook the potatoes slowly. Covering the pan over lowish heat acts a little like an oven. The potatoes cook through in their own steam without burning, releasing their starches to help the slices stick together. Meanwhile the edges of each slice gradually caramelize where they hit the hot bottom of the pan.Salvadorian Butter CakeBy Ann Ogden GaffneyHeat the oven to 370F/190C. Grease and flour a 8" springform baking dish. Set aside.Minestrone della NonnaBy Ann Ogden GaffneyWhen the vegetables are soft, mix in the cabbage. Cover and sweat for another 5 minutes or until the cabbage begins to soften and wilt.Roasted PlumsBy Ann Ogden GaffneyTake the buttered gratin dish. Arrange the halved plums cut sides up in a single layerSummer Vegetable RagoutBy Ann Ogden GaffneyDrizzle 2 teaspoons of the olive oil over the parchment. Add the cherry tomatoes. Shake them around on the sheet until they are coated in oil. Add the shishitos and do the same thing. Roast in the oven on a medium/high shelf until softened and slightly caramelized, about 15 minutes. Set aside.Cheese & Onion TartBy Ann Ogden Gaffney Cook stirring from time to time until the onions are very soft and almost jammy, but take care thay don't color too much, about 20 - 25 minutesLamb Tagine with Winter VegetablesBy Ann Ogden GaffneyAdd the ground cumin, cinnamon, ginger and turmeric to the pan. Cook stirring to mix for 1 minute to coat the lamb and onionsMediterranean Winter Squash SaladBy Ann Ogden GaffneyLine a shallow platter or serving bowl with the baby spinach. Tip the dressed squash on top of it. Sprinkle with the crumbled feta. Serve.Spicy Shrimp and GritsBy Ann Ogden GaffneyThe sauce should have the appearance of a pasta sauce. You can make it ahead of time to this step.Vegan Mocha Chocolate MousseBy Ann Ogden GaffneyWhile the chocolate is melting, combine the sugar and the hot espresso in a blender. Blend until the sugar is dissolved and the liquid is a light caramel color. Cool slightly.Creamy Basque CheesecakeBy Ann Ogden GaffneyBake for around 40 -45 minutes or until the top is very dark and caramelized looking, and the cake is puffy and risen rather like a soufflé.Cream of Cauliflower SoupBy Ann Ogden GaffneyLiquidize the soup in batches in a high-speed blender. Wipe out the pan. Return the blended soup to the pan to reheat.Twice-Baked QuinceBy Ann Ogden GaffneyFall is the season for quinces, and this recipe for Twice-baked quince is one of the easiest ways I know of to cook these deliciously aromatic fruits.Quick English SconesBy Ann Ogden GaffneyBake on a middle to high shelf for 12-15 minutes or until well risen and the tops golden-brown. Remove from the oven. Eat immediately.Spicy Hot Habanero Cider VinegarBy Ann Ogden GaffneySpicy Hot Habanero Cider Vinegar brings the heat and fabulous flavor of super hot habanero peppers to the table. It is a fabulous condiment to add zip to soups, stews, and salads.Eggplant PolpettoneBy Ann Ogden GaffneyLooking for veggie substitute for meatballs? Eggplant polpettone are for you! They can be used in any meatball recipe.Salt Cod SaladBy Ann Ogden GaffneyPut the salt cod in a bowl and add enough boiling water to cover by 2”. Leave to soak 15 - 20 minutesCreamy Autumn Squash SoupBy Ann Ogden GaffneyTransfer the soup in batches to a blender and blend at high speed until smooth. Apple Walnut CakeBy Ann Ogden GaffneyTo make the cake gluten-free, sub 1 for 1 GF flour for AP flour.Pressure Cooker RisottoBy Ann Ogden GaffneyCover and lock the pressure cooker lid. Bring to pressure over a medium-high flame. Cook at medium-high pressure for 6 minutes.Sauteed Rainbow ChardBy Ann Ogden GaffneyMeanwhile, prep the chard. Pull the tender leaves away from the stems and set them aside in a salad spinner. Thinly slice the stems. Set aside.French Onion TartBy Ann Ogden GaffneyLet the onions gradually and gently cook down, stirring occasionally, about 25-30 minutesCorn Zucchini FrittersBy Ann Ogden GaffneyStir the zucchini into the batter along with the reserved corn kernels, the poblano pepper, the shallot, and the cilantro. Let sit 10-15 minutes to thicken. Taste for salt.
