PlaneLocket's Cookbook

• Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
• In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
• Stir in artichokes and spinach.
• Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.
• Serve warm with tortilla chips, crackers or toasted baguette slices

Season the Chicken

• Combine 2 tablespoons harissa, 1 tablespoon olive oil, cumin, coriander, caraway, paprika, salt, and pepper. Toss thoroughly with the chicken thighs. Cook immediately or refrigerate for 30 minutes to 4 hours for deeper flavor.

Sear

• Heat a large Dutch oven or deep skillet over medium-high heat. Add the chicken in a single layer and sear without moving for about 4 minutes. Flip and cook another 2-3 minutes. The goal is deep browning rather than cooking the thighs through. Transfer to a plate.

Build the Sauce

• Reduce heat to medium and add another tablespoon of olive oil if the pan looks dry. Add the onion and cook for 5-7 minutes, scraping up the browned chicken bits. Add garlic, 1 tablespoon harissa, cumin, coriander, and caraway and cook about 60 seconds. Add tomato paste and cook another 1-2 minutes, until slightly darkened.

Braise

• Add tomatoes, chickpeas, chicken stock, and 1/2 teaspoon salt. Stir well and bring to a simmer. Return the chicken and accumulated juices to the pan, nestling the thighs partially into the chickpeas. Reduce to medium-low and simmer uncovered for 20-25 minutes, turning the chicken once, until tender and the sauce has reduced. If the sauce gets too thick before the chicken is ready, add a splash of stock or water.

Finish

• Remove from the heat. Add the zest of 1/2 lemon, 1-2 tablespoons fresh lemon juice, most of the chopped herbs, and a drizzle of extra-virgin olive oil. Taste and adjust with additional lemon, salt, or harissa as needed. Scatter the remaining herbs over the top.

• Preheat the oven to 400°F. Have an ungreased baking sheet ready, or line it with parchment.
• Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
• Cut in the cream cheese and cold butter until the butter pieces are about pea-sized.
• Stir in the diced dried apricots.
• In a separate container, whisk together the egg, vanilla (or Fiori di Sicilia), and milk.
• Add the wet mixture to the dry ingredients and stir with a fork just until the dough is evenly moistened.
• Turn the dough onto a floured piece of parchment or waxed paper. Fold it over several times until it holds together, then pat into a square or circle about 3/4 inch thick.
• Cut the dough into squares, wedges, or diamonds.
• Lightly brush the tops with milk and sprinkle with coarse sparkling sugar if desired. Arrange about 2 inches apart on the prepared baking sheet.
• Bake until the tops are light golden brown, about 18 minutes. Serve warm.

Scones

• Heat the oven to 375°F. Line a baking sheet with parchment paper or grease it lightly.
• Whisk together the flour, salt, sugar, and baking powder. Work the cold butter into the dry ingredients until the mixture is irregularly crumbly.
• In a separate bowl, combine the beaten eggs, yogurt, vanilla, and lemon zest. Stir this mixture into the dry ingredients just until a soft, scoopable dough forms, then gently fold in the blueberries.
• For wedges, turn the dough onto a generously floured surface, pat it into a rectangle about 1 inch thick, and cut into 10 triangles. For round scones, portion scant 1/4-cup scoops directly onto the baking sheet. Leave about 2 inches between scones.
• Brush the tops with melted butter and sprinkle with sugar.
• Bake for 18 to 22 minutes, until lightly browned and a toothpick inserted in the center comes out dry. Cool briefly on a rack and serve warm.

• Combine the yellow and black or brown mustard seeds in a small bowl. Stir in the beer, cover, and soak for 12 to 24 hours, until most of the liquid has been absorbed.
• Transfer the soaked seeds and any remaining liquid to a high-speed blender or food processor. Add the malt vinegar, honey, kosher salt, allspice, and pepper. Blend until emulsified and the seeds begin to break down; continue blending for a smoother mustard if desired.
• Transfer to a container and refrigerate for 1 to 2 days before using so the flavors can mellow. Keep refrigerated.

• Gently wash the chive blossom heads and let them air-dry on a tea towel. Pluck the individual blossoms. Wash, dry, and finely chop the fresh chives.
• Mix the softened butter with the kosher salt. Fold in the chive blossoms and chopped chives until evenly combined.
• Transfer the butter to a jar, or shape it into a log using cling film.
• For a garnished log, scatter extra chives and blossoms over the butter, roll gently to coat, then wrap tightly and twist the ends to form an even cylinder.
• Chill a shaped log before slicing. The chive flavour becomes stronger as the butter rests.

Method

• Heat the olive oil in a heavy Dutch oven over medium-high heat. Season the lamb lightly with salt and brown it well in batches. Remove and reserve.
• Reduce the heat to medium. Add the onion and celery and cook for 6-8 minutes, until softened. Add the ginger, turmeric, cinnamon, black pepper, cayenne, and saffron, if using. Cook for about 30 seconds. Add the tomato paste and cook for another 1-2 minutes.
• Return the lamb to the pot. Add the crushed tomatoes, chickpeas, lentils, about three-quarters of the cilantro and parsley, and 7 cups water or stock. Bring to a boil, reduce to a gentle simmer, partially cover, and cook for 60-90 minutes, until the lamb and legumes are tender.
• Stir in the broken vermicelli and simmer until almost tender, about 5-8 minutes.
• Whisk the flour with 1/2 cup cold water until completely smooth. Slowly drizzle the slurry into the simmering soup while stirring continuously. Simmer for another 10-15 minutes, stirring occasionally, until the broth is silky and lightly thickened. Add a little water or stock if it becomes too thick.
• Stir in the remaining cilantro and parsley. Add 1-2 tablespoons fresh lemon juice, then taste and adjust the salt, pepper, cayenne, and lemon as needed. Serve hot with extra herbs, lemon wedges, harissa, and bread.

Instructions

• Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
• In a medium bowl, combine the flour, baking soda, baking powder, and salt for the batch size you are making.
• Beat the softened butter with the granulated sugar and brown sugar until well combined.
• Add the measured egg and vanilla. Beat for about 1 minute, until the mixture becomes lighter.
• Add the dry ingredients and mix just until the dough comes together. Do not overmix.
• Fold in the chocolate chips until evenly distributed.
• Scoop about 2–3 tablespoons of dough per cookie, roll into balls, and place 1 1/2–2 inches apart on the prepared baking sheets.
• Bake for 8–10 minutes, removing the cookies when they are just beginning to brown and the centers still look slightly underdone.
• Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.

Choose the Pan Size

• Use only the ingredient group for your chosen pan: either the 9-inch square quantities or the 9 x 13-inch quantities. Do not combine both groups.

Prepare the Cake

• Heat the oven to 350°F. Generously grease a light-colored metal pan in your chosen size. If you intend to remove the whole cake, line the bottom with parchment and grease the parchment.
• Whisk together the cake flour, baking powder, baking soda, and salt.
• Using an electric mixer, beat the softened butter and sugar on medium-high speed for a full 3 minutes, until very light and fluffy.
• For the 9-inch square cake, beat in the whole egg and egg yolk. For the 9 x 13-inch cake, beat in both whole eggs. Add the vanilla, scrape down the bowl, and beat in the sour cream.
• On low speed, mix in half the dry ingredients, followed by half the milk. Repeat with the remaining dry ingredients and milk.
• Stop mixing as soon as the batter is smooth. Scrape the bottom of the bowl by hand to incorporate any remaining pockets of flour.
• Spread the batter evenly in the prepared pan.

Bake and Cool

• Bake the 9-inch square cake for 32 to 38 minutes. Begin checking at 30 minutes.
• Bake the 9 x 13-inch cake for 32 to 38 minutes, rotating the pan halfway through. Tent loosely with foil if the top or edges brown too quickly.
• The cake is finished when the center springs back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Cool completely in the pan on a wire rack before frosting or serving.

• Combine all of the ground spices in a small bowl and mix thoroughly until evenly blended.
• Use immediately, or transfer to an airtight spice jar and store in a cool, dark place. Stir or shake before using.