Author: David Knight

Sweet Potato Casserole

Posted on by David Knight

Mashed sweet potato casserole with brown sugar, vanilla, and a pecan streusel topping.

Sweet Potato Casserole

Mashed sweet potato casserole with brown sugar, vanilla, and a pecan streusel topping.
Print Recipe
Course Side Dish
Cuisine American
Status To Try

Ingredients
  

Casserole

  • 5 sweet potatoes
  • 1 cup brown sugar
  • 2 eggs beaten
  • 1 stick butter
  • 1 tbsp vanilla

Streusel Topping

  • 1 cup brown sugar
  • 1/3 cup butter softened
  • 1/3 cup flour
  • 1 cup pecans chopped

Instructions
 

  • Preheat oven to 400°F. Place sweet potatoes on a foil-lined sheet pan and pierce several times with a fork. Bake 1 hour, or until tender. Cool enough to handle, then peel and mash well.
  • Reduce oven temperature to 350°F. Make the streusel by blending brown sugar, softened butter, flour, and chopped pecans together with a pastry blender or fork.
  • Mix mashed sweet potatoes with brown sugar, eggs, butter, and vanilla. Transfer to a lightly buttered 9 x 9-inch casserole dish.
  • Sprinkle with streusel topping and bake at 350°F for 30 minutes, or until the casserole is set.
Keyword Casserole, sides-vegetables, Thanksgiving
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Source: Legacy recipe collection

Taco Casserole

Posted on by David Knight

Ground turkey, zucchini, onion, black beans, refried beans, tomatoes and chiles, taco seasoning, and melted cheese baked as an easy casserole.

Taco Casserole

Ground turkey, zucchini, onion, black beans, refried beans, tomatoes and chiles, taco seasoning, and melted cheese baked as an easy casserole.
Print Recipe
Course Main Course
Cuisine Mexican
Status To Try

Ingredients
  

  • 1 lb ground turkey
  • 1 small zucchini diced
  • 1 small yellow onion diced; source also notes squash as an alternative
  • 1 clove garlic minced
  • 1 package taco seasoning
  • 10 oz black beans drained and rinsed
  • 8 oz fat-free refried beans canned
  • 8 oz tomatoes and chiles canned
  • 2 cups Mexican blend cheese

Instructions
 

  • Preheat oven to 350°F. Spray a pan with nonstick cooking spray and heat over medium heat.
  • Sauté zucchini, onion, and garlic until softened. Drain excess liquid and transfer to a bowl.
  • Brown ground turkey, drain, and add to the vegetables. Mix in black beans and tomatoes and chiles, then stir in taco seasoning thoroughly.
  • Transfer mixture to a 13 x 9-inch casserole dish. Spread refried beans evenly over the top, warming them briefly first if needed to make spreading easier.
  • Top with cheese and bake about 30 minutes, until melted and lightly browned. Cool 10 to 15 minutes before slicing and serving.
Keyword Casserole, main-dishes-poultry
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Source: Legacy recipe collection

Colby

Posted on by David Knight

A mild American washed-curd cheese aged four to six weeks.

Colby

A mild American washed-curd cheese aged four to six weeks.
Print Recipe
Course Cultured Dairy
Cuisine American
Status To Try
Servings 2 lb

Ingredients
  

  • 2 gallons milk not ultra-pasteurized
  • 1/2 packet C101 mesophilic culture
  • 1/2 tsp calcium chloride
  • 1/2 tsp single-strength liquid rennet
  • 2 lb salt for saturated brine
  • 1/4 cup non-chlorinated water
  • 1/2+ tsp annatto color optional

Instructions
 

  • Heat milk slowly to 86°F. If using annatto, dilute about 1/4 tsp in water and mix in; add more if desired. Dilute calcium chloride in 1/4 cup water and mix in.
  • Sprinkle mesophilic culture over the milk, rest 2 minutes, mix in, and ripen 1 hour.
  • Dilute rennet in 1/4 cup non-chlorinated water, mix in for 1 minute, and set 45 minutes.
  • Cut curd into 1/2-inch cubes. Gently stir and heat to 102°F over 30 minutes; if needed hold 15-30 minutes until moderately firm.
  • Remove whey to curd level. While stirring, add 75°F water until curds cool to 90°F. Remove liquid to curd level again, then add 60°F water while stirring until curds reach 75°F. Stir 15-30 minutes.
  • Drain in butter muslin and transfer to a cloth-lined mold. Press 10 lb for 15 minutes; flip and press 20 lb for 30 minutes; flip and press 40 lb for 90 minutes; flip and press 50 lb for 8 hours.
  • Brine 8 hours in saturated brine, salting the exposed surface with 2 tsp salt and flipping/salting again halfway through. Air-dry 1-2 days.
  • Wax if desired and age at 52-56°F with 80-85% humidity for 4-6 weeks.
Keyword cheese
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Source: New England Cheesemaking Supply Company

Baby Swiss

Posted on by David Knight

An American-style small-eyed Swiss cheese with a buttery, nutty flavor.

Baby Swiss

An American-style small-eyed Swiss cheese with a buttery, nutty flavor.
Print Recipe
Course Cultured Dairy
Cuisine American
Status To Try
Servings 5 lb

Ingredients
  

  • 4 gallons whole milk
  • 3/4 tsp calcium chloride
  • 1 packet C101 mesophilic culture
  • 1/8 tsp Propionic shermanii
  • 1 tsp single-strength liquid rennet
  • 2 lb salt for saturated brine

Instructions
 

  • Heat milk slowly to 84°F. Dilute calcium chloride in 1/4 cup water and mix in.
  • Sprinkle mesophilic culture and Propionic shermanii over the milk, rest 2 minutes, mix in, and ripen 45 minutes. Separately heat 3 gallons non-chlorinated water to 130°F for washing the curds.
  • Dilute rennet in 1/4 cup non-chlorinated water, mix in for 1 minute, and set 45 minutes.
  • Cut curds into 3/8-inch cubes, rest 5 minutes, stir 5 minutes, then settle 5 minutes.
  • Remove one-third of the whey. Add hot water to reach 95°F in 5 minutes, stir 5 minutes, then add more hot water to reach 102°F over 5-10 minutes.
  • Slowly stir 30-40 minutes until curds are firm. Settle and consolidate the curd mass, drain whey to about 1 inch above it, cover with a plate, and pre-press with 2.5 lb for 15 minutes.
  • Wrap the consolidated curd in butter muslin and mold. Press for 5 hours at 75-80°F: 8-10 lb for the first hour, then flip hourly and press with 20-25 lb.
  • Unmold and rest 8-10 hours at 52-56°F. Brine 8-12 hours, salting the exposed top with 2 tsp salt and flipping/salting halfway through.
  • Age at 50-55°F for 2-4 weeks, turning daily and wiping mold with brine as needed. Then age at 65-70°F and about 80% humidity for 3-4 weeks to develop eyes, turning daily.
Keyword cheese
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Source: New England Cheesemaking Supply Company

Feta

Posted on by David Knight

Brined cultured cheese made from whole milk and aged from one month onward.

Feta

Brined cultured cheese made from whole milk and aged from one month onward.
Print Recipe
Course Cultured Dairy
Cuisine Greek
Status To Try
Servings 2.5 lb

Ingredients
  

  • 2 gallons whole milk not ultra-pasteurized
  • 1/4 tsp calcium chloride
  • 1 packet C21 buttermilk culture
  • 1/4 tsp single-strength liquid rennet
  • 2 tsp salt
  • 2 lb salt for saturated brine

Instructions
 

  • Heat milk slowly to 93°F. Dilute calcium chloride in 1/4 cup water and mix in.
  • Sprinkle C21 culture over the milk, rest 2 minutes, mix in, and ripen 60 minutes.
  • Dilute rennet in 1/4 cup non-chlorinated water, mix in for 1 minute, and set 40 minutes.
  • Cut curd into 1/2-inch cubes. Gently stir 20-30 minutes while maintaining 93°F, then settle 10 minutes and remove whey.
  • Transfer curds to a basket mold, add follower and 1 lb weight, and drain 8 hours at 68-72°F. During the first 2 hours, unmold and turn frequently.
  • Cut into roughly 1/2-lb pieces, place on a draining mat, sprinkle with a small amount of salt, and drain 6-12 hours.
  • Brine in saturated salt brine for 4 hours. Remove and dry 1-3 days at 48-56°F under loosely draped butter muslin or cheesecloth, turning several times daily.
  • For storage, make an 8% brine with 6-8 oz salt per 3 quarts sterilized water. Cover the feta with brine in a container with minimal headspace. Store at 48-50°F up to 30 days, then 45-55°F for further aging.
Keyword cheese
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Source: New England Cheesemaking Supply Company

Country Bread and Sage Dressing

Posted on by David Knight

Sausage, sage, vegetables, and country bread baked into a savory dressing.

Country Bread and Sage Dressing

Sausage, sage, vegetables, and country bread baked into a savory dressing.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Status To Try
Servings 8 servings

Ingredients
  

  • 1 pound hot Italian sausage removed from casings
  • 2 tablespoons unsalted butter plus more for greasing dish
  • 1 large red onion finely diced
  • 2 stalks celery finely diced
  • 1 large carrot finely diced
  • 4 cloves garlic finely chopped
  • 6 fresh sage leaves chopped
  • 1 large egg slightly beaten
  • 4 cups stale country bread cut into 1-inch dice
  • salt and freshly ground pepper to taste
  • 1 1/2 to 2 cups warm chicken stock

Instructions
 

  • Heat a large saute pan over high heat. Add the sausage and cook until golden brown. Remove with a slotted spoon to a paper-towel-lined plate.
  • Add butter to the rendered fat, then add onion, celery, and carrot and cook until soft. Add garlic and cook for 1 minute. Remove from heat and fold in sage. Transfer to a large bowl and cool slightly.
  • Preheat oven to 425°F.
  • Add the sausage, egg, and bread to the cooled vegetable mixture and mix to coat. Add enough chicken stock to moisten. Season with salt and pepper to taste.
  • Butter a large baking dish, transfer the mixture to it, and bake 25 to 30 minutes, until golden brown.
Keyword Dressing, sides-vegetables, Thanksgiving
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Source: Food Network / Bobby Flay

Gruyère-Stuffed Crusty Loaves

Posted on by David Knight

Crusty yeast loaves rolled around a generous Gruyère filling.

Gruyère-Stuffed Crusty Loaves

Crusty yeast loaves rolled around a generous Gruyère filling.
Print Recipe
Total Time 15 hours 20 minutes
Course Bread
Cuisine American
Status To Try
Servings 4 mini-loaves

Ingredients
  

Starter

  • 1 1/4 cups bread flour
  • 1 teaspoon salt
  • 1/2 teaspoon instant yeast
  • 1/2 cup cool water

Dough

  • prepared starter
  • 1 cup + 2 tablespoons lukewarm water
  • 1 teaspoon salt
  • 3 1/2 cups bread flour
  • 1 tablespoon Pizza Dough Flavor optional
  • 1/2 teaspoon instant yeast

Filling

  • 2 1/2 cups grated Gruyère cheese or another grated/shredded cheese
  • 1 tablespoon garlic oil optional
  • 1 tablespoon Pizza Seasoning optional

Instructions
 

  • Mix the starter ingredients until well combined. Cover and let rest overnight at room temperature, ideally 65°F to 75°F, until bubbly.
  • Combine all dough ingredients, including the starter. Mix and knead into a smooth, soft dough, adding up to 2 tablespoons additional water if needed.
  • Place in a lightly greased bowl, cover, and let rise until nearly doubled, about 1 1/2 to 2 hours.
  • Gently deflate and pat or stretch into a roughly 9 x 12-inch, 3/4-inch-thick rectangle. Spritz with water or brush with garlic oil, then sprinkle with cheese and optional Pizza Seasoning.
  • Roll up from a long side into a log and pinch the seam and ends closed.
  • Place seam-side down, cover, and let rise until puffy, about 1 to 1 1/2 hours. Near the end of the rise, preheat oven to 425°F.
  • Cut crosswise into four mini-loaves, or in half for two larger loaves. Place cut-side up on lightly greased or parchment-lined baking sheets and spritz with warm water.
  • Bake mini-loaves 25 to 35 minutes, or larger loaves 35 to 40 minutes, until the cheese is melted and the loaves are deep golden brown.
Keyword Bread, Gruyère, King Arthur Baking
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Source: King Arthur Baking

Sage Cornbread Stuffing

Posted on by David Knight

Cornbread and bread stuffing with sausage, sage-style aromatics, thyme, vegetables, and chicken stock.

Sage Cornbread Stuffing

Cornbread and bread stuffing with sausage, sage-style aromatics, thyme, vegetables, and chicken stock.
Print Recipe
Course Side Dish
Cuisine American
Status To Try

Ingredients
  

  • 3 tablespoons butter
  • 1 pound sausage
  • 1 1/2 cups onion chopped
  • 1 cup celery chopped
  • 1 cup green pepper chopped
  • 1 tablespoon garlic
  • 1 pan cornbread
  • 3 slices bread cut into 1/2-inch pieces
  • 1/2 cup green onion chopped
  • 1/3 cup parsley
  • 2 tablespoons thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 eggs beaten
  • 1 to 2 cups chicken stock

Instructions
 

  • Preheat oven to 350°F and grease a 13 x 9-inch baking dish.
  • Brown the sausage. Add onion, bell pepper, celery, and garlic and cook 2 minutes. Remove from heat and transfer to a bowl to cool.
  • Crumble the cornbread into the bowl. Add the remaining ingredients and moisten with chicken stock, taking care not to overmoisten.
  • Bake covered for 35 minutes. Uncover and bake an additional 15 minutes.
Keyword cornbread, Dressing, sides-vegetables, Thanksgiving
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Source: Legacy recipe collection

Belgian Waffles

Posted on by David Knight

Classic Belgian-style waffles with whipped egg whites for a light texture.

Belgian Waffles

Classic Belgian-style waffles with whipped egg whites for a light texture.
Print Recipe
Prep Time 15 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 2 cups milk
  • 1 teaspoon vanilla

Instructions
 

  • Oil the waffle maker.
  • Sift the dry ingredients together in a large bowl.
  • Separate the eggs. Beat the egg whites in a separate bowl until stiff peaks form.
  • Mix the egg yolks, vegetable oil, milk, and vanilla into the dry ingredients.
  • Gently fold in the beaten egg whites.
  • Cook in the prepared waffle maker until golden and cooked through.
Keyword waffles
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Source: Food.com / Marie

WWI Potato Bread

Posted on by David Knight

A historical potato-enriched yeast bread using mashed potato and potato water.

WWI Potato Bread

A historical potato-enriched yeast bread using mashed potato and potato water.
Print Recipe
Course Bread
Cuisine American
Status To Try
Servings 2 loaves

Ingredients
  

  • 1 medium potato peeled and cubed
  • 2 cups water
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup warm water 110°F to 115°F
  • 1 cup warm 2% milk 110°F to 115°F
  • 2 tablespoons butter softened
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 6 1/2 to 7 1/2 cups all-purpose flour

Instructions
 

  • Place potato and water in a small saucepan. Bring to a boil, reduce heat, cover, and cook 10 to 15 minutes until tender. Drain, reserving 1 cup of the cooking liquid. Mash the potato without milk or butter and set aside.
  • Cool the reserved cooking liquid to 110°F to 115°F. In a large bowl, dissolve yeast in 1/4 cup warm water.
  • Add warm milk, butter, sugar, salt, 4 cups flour, mashed potato, and the reserved cooking liquid. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface and knead 6 to 8 minutes until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch down. Turn onto a lightly floured surface, divide in half, and shape into loaves. Place in two greased 9 x 5-inch loaf pans. Cover and let rise until doubled, about 30 minutes.
  • Bake at 375°F for 30 to 35 minutes, until golden brown. Remove from pans to wire racks to cool.
Keyword Bread
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Source: Legacy recipe collection