Author: David Knight

Steak Loaded Potato Skins

• Combine the marinade ingredients in a bowl or zip-top bag. Add the skirt steak and marinate for at least 1 hour while the potatoes cook; overnight is even better.
• Coat the potatoes with olive oil and bake at 425°F for about 1 hour, until fork-tender. Let cool enough to handle.
• Halve the potatoes lengthwise. Scoop the flesh into a bowl, leaving a thin layer attached to each skin.
• Heat neutral oil to 350°F. Fry the potato skins until golden and crisp, then drain.
• Mix the reserved potato flesh with butter, shredded cheese, milk, sour cream, chives, and SPG seasoning until creamy.
• Fill each fried potato skin about two-thirds full with the potato mixture.
• Grill the marinated steak over high heat, turning every 2–3 minutes, until it reaches your preferred doneness.
• Rest the steak for 10 minutes, then slice against the grain into bite-size pieces.
• Top the filled skins with steak and additional cheese. Bake at 350°F for about 5 minutes, until warmed through and the cheese melts.
• Finish with chipotle sour cream and chives. Serve hot.

• Blend the garlic, olive oil, lemon juice, Dijon mustard, honey, dried oregano, thyme, salt, and pepper until smooth. Combine the chicken thighs with the marinade in a sealable bag or bowl and refrigerate for at least 2 hours.
• Preheat the oven to 425°F with a rack in the middle position.
• Spread the prepared potatoes in a baking dish. Pour about half of the marinade from the chicken over the potatoes and toss thoroughly to coat, then arrange them in an even layer.
• Set the chicken thighs skin-side up over the potatoes and drizzle the remaining marinade over the chicken.
• Roast for 10 minutes at 425°F. Reduce the oven to 375°F and continue roasting for 45–55 minutes, until the thighs reach at least 185°F internally. If the potatoes need more time, transfer the chicken to a plate and tent with foil, raise the oven to 425°F, and continue roasting the potatoes until tender and browned.
• Tent the finished chicken lightly with foil and rest 10–15 minutes so the chicken and potatoes can reabsorb the pan juices. Garnish with fresh oregano and lemon slices or wedges before serving.

• Preheat oven to 400°F.
• In a baking dish, add the Boursin cheese, olive oil, minced garlic, cherry tomatoes, oregano, dried parsley, salt, and pepper.
• Bake for 25–30 minutes, until the tomatoes are soft and the cheese is creamy.
• Meanwhile, cook the pasta according to package instructions, about 9–10 minutes, then drain.
• Add the spinach to the baked cheese and tomato mixture and stir until the spinach begins to wilt and the mixture is creamy.
• Add the cooked pasta and toss until well coated.
• Garnish with Parmesan cheese and serve.

• Preheat oven to 400°F. Position one rack in the middle and another at the second-highest level.
• Combine all seasoned breadcrumb ingredients. Taste and adjust seasoning as needed.
• Arrange salmon skin-side down in a large baking dish (a 9×13-inch dish works well). Pat dry and season with salt and pepper.
• Press a thin layer of breadcrumb mixture onto each fillet. Add a little more olive oil if the crumbs seem dry. Scatter up to 2 tablespoons of extra crumbs into the dish, then pour the chicken stock and white wine around the salmon.
• Bake 15–20 minutes, until the salmon is cooked through and flakes easily. For a browner topping, move to the upper rack and broil 1–2 minutes, watching closely.
• Transfer salmon to a serving platter. Whisk the cold butter into the pan sauce until melted, then pour the sauce around the salmon and serve with lemon wedges.

• Prepare and sterilize the canning jars and lids. Bring a half-filled water-bath canner to a simmer and keep additional hot water ready.
• Heat the oven to 250°F and keep clean jars in the oven for 15–20 minutes. Keep the lids in barely simmering water and assemble the remaining canning equipment.
• Wash the blackberries, place them in a large pot, and mash to a pulp. Stir in the sugar, 1/2 cup mead, honey, and lemon juice. Tie the thyme into a bundle, wrapping it in cheesecloth if desired.
• Bring the mixture to a boil over medium-high heat, stirring constantly. Add the optional butter and thyme bundle. Maintain the boil and skim excess foam as needed.
• Boil, stirring constantly, until the jam thickens and reaches 220°F, about 15–20 minutes. Remove the thyme and stir in the remaining 2 tablespoons mead.
• Ladle the hot jam into hot jars, leaving 1/2 inch headspace. Wipe the rims, apply lids, and screw on the rings.
• Process the sealed jars in a boiling-water bath for 10 minutes, ensuring the jars are covered by 1–2 inches of water.
• Remove the jars and allow them to seal. Refrigerate any unsealed jars and use them within a few weeks; properly sealed jars can be labeled and stored in the pantry.

Prepare the dough

• Mix the flour and salt.
• Rub the cold butter into the flour until crumbly.
• Add the cold water and mix until a dough forms.
• Chill for 30 minutes.

Cook the filling

• Sauté the onion and garlic in a little butter or oil.
• Add the venison and brown lightly.
• Add the honey, balsamic vinegar, thyme, rosemary, and blackberries.
• Simmer until thick and fragrant, then cool slightly.

Shape the pies

• Roll out the dough and cut into circles.
• Spoon filling into the center of each circle, fold over, and crimp the edges.
• Brush with beaten egg. Sprinkle with coarse salt or seeds if desired.

Bake

• Bake at 190°C / 375°F for 25 minutes, until golden brown.

Serve

• Serve warm, optionally with a mug of spiced cider or ale.

Craft the crust

• Stir together flour and salt in a wooden bowl.
• Cut in butter until the texture is like pebbles from the Brandywine River.
• Mix in egg yolks, then add ice water, a spoonful at a time, until the dough holds together.
• Shape into a round, wrap, and chill for half an hour (just enough time for elevenses).

Line the pie pan

• Roll out the dough into a wide circle.
• Place into a deep tart pan or pie dish, letting the edges drape over.
• Chill again while making the filling.

Mash the potatoes

• Boil potatoes in salted water until tender. Drain well.
• Mash with butter, salt, and pepper until fluffy.

Cook the garden greens

• In a skillet, sauté onion in butter until soft and golden.
• Stir in garlic, then add spinach. Cook until wilted, then press out excess moisture.

Mix the filling

• In a large bowl, combine mashed potatoes, spinach mixture, ricotta, Gruyère, aged cheese, eggs, nutmeg, salt, and pepper.
• Stir until smooth and hearty.

Assemble the tart

• Spoon filling into prepared crust and smooth the top.
• Fold edges of the crust in rustic fashion across the top rim.

Bake

• Bake at 375°F (190°C) for 40–45 minutes, until crust is golden and filling is set.
• Rest 10–15 minutes before serving.

Serve

• Slice into generous wedges. Pair with pickles, ale, or a crisp garden salad.
• Best enjoyed outdoors, with friends, music, and perhaps a lantern or two to light the evening.

Prepare and Bake

• Combine all ingredients in a large bowl. Knead by hand or mixer for about 5 minutes, until the dough is firm, smooth, and supple.
• Divide the dough into two balls. Cover and let rest for 15 minutes.
• Place each dough ball between lightly greased sheets of parchment and roll to about 1/8 inch thick. Remove the upper parchment and let the rolled crust rest for 5 minutes.
• Heat the oven to 425°F. If using a pizza stone, place it on a lower rack while the oven preheats.
• Keep the rolled crusts covered and let them rest for another 20 to 30 minutes while the oven heats.
• Prick any large bubbles with a fork. Prebake each crust for 5 minutes.
• Add sauce, cheese, and desired toppings. Bake for another 8 to 10 minutes, rotating if necessary, until crisp and browned.

Prepare and Bake

• Mix the flour, salt, and yeast. Add the water and 15 g olive oil, stirring vigorously until no dry flour remains.
• Cover and rest for 15 minutes.
• With a wet hand, lift one side of the dough and fold it into the center. Turn the bowl and repeat 3 to 6 times.
• Rest for another 15 minutes, then repeat the folds.
• Cover and rise at room temperature for 1 to 1 1/2 hours, until noticeably puffy.
• Generously oil a dark 9 x 13-inch metal pan. Place the dough inside and turn it over once to coat both sides.
• Press and dimple the dough toward the corners. If it springs back, wait 15 to 20 minutes and finish stretching it.
• Cover and rise in the pan for 45 to 60 minutes. During this rise, heat the oven to 500°F.
• Prebake the bare crust on a lower rack for 10 to 12 minutes.
• Add cheese all the way to the pan edges, followed by desired toppings and stripes or dollops of thick pizza sauce.
• Bake for another 12 to 14 minutes, until the edges are deeply caramelized.
• Immediately loosen the edges and transfer the pizza to a cooling rack so the bottom remains crisp.

• Preheat the oven to 400°F (200°C).
• Make the red sauce: combine the salt, black pepper, Baharat, paprika, tomato paste, minced garlic, 1/3 cup olive oil, date syrup, and boiling water in a bowl. Mix well until the tomato paste is incorporated.
• Drizzle an oven-safe pan with 2 tablespoons olive oil and sprinkle with the flaky salt. Arrange the sliced tomatoes and red onion in a single layer.
• Spread the washed and drained basmati rice evenly over the vegetables and arrange the chicken thighs on top.
• Gently pour the red sauce evenly over the rice and chicken.
• Cover the surface with wet parchment paper, then cover the pan tightly with aluminum foil.
• Bake at 400°F for 1 hour.
• Remove the parchment paper and aluminum foil. Transfer to the broiler for 5-7 minutes, until the chicken and top are golden brown. Serve hot.