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Czecholslovakian Baked Doughnuts

(recipe courtesy of Christine Deschatelets)

2 medium white potatoes, peeled and quartered

1 cup milk

1/4 cup warm water from cooking the potatoes

2 large eggs, beaten

3/4 cup lard or shortening

1/2 cup sugar

1 tsp salt

4 1/2 cups all-purpose flour

2 1/4 tsp active dry yeast

Topping

1/2 cup sugar

1 tsp ground cinnamon

3 tbs cup melted butter

Cook potatoes in boiling water until tender. Pass through a potato ricer and set aside 1 cup to cool.

Place potatoes, milk, water, eggs, lard, sugar and salt in the pan of a bread maker. Cover with flour and place yeast on top. Set machine to “Dough” function.

When dough is ready, turn out onto a lightly floured surface, kneading in a little more flour, if necessary, to form a workable dough. Roll to 1/2-inch thick and cut using a 2 1/2-inch doughnut cutter. Place on greased baking sheets. Cover with lint-free kitchen towels and let rise until almost doubled (about an hour in a warm place). Bake at 350F for 15-20 minutes, until lightly golden. Brush warm doughnuts lightly with butter and dip in cinnamon sugar.

Root Vegetable Pave

3 medium carrots, peeled and finely sliced

2 medium parsnips, peeled and finely sliced

2 celery roots, peeled and finely sliced

1 fennel bulb, trimmed and finely sliced

1 turnip, peeled and finely sliced

3 shallots, peeled and finely sliced

1 bunch parsley, finely chopped (leaves only)

7 tbs flour

1 3/4 cups cream

1/2 cup or more finely grated parmesan

kosher salt/fresh ground pepper

Line a 10-inch springform pan with parchment paper (nothing fancy, just stuff in a large piece to contain the liquids).

In a very large bowl toss together all the vegetables and parsley. Sprinkle with flour, along with about half a dozen five-fingered-pinches of salt, ten turns of the pepper mill, and toss to coat. Add 1 cup of the cream and toss again.

Cover bottom of springform with a generous layer of the veg. Sprinkle with a bit of salt and pepper, drizzle with cream, then add a sprinkling of parmesan. Continue layering to the top, pressing down. Finish with 1/3 of the parmesan.

Bake at 350F for 70 to 90 minutes, until vegetables in the centre are soft to the tip of a knife. Cool completely and refrigerate overnight to set.

To serve, remove ring from pan and peel away parchment. Slice into wedges and place on a baking sheet. Reheat just as many as you need (restaurant tip) in a 350 oven, until warmed through.

Note: If you prefer a more rustic, loose dish, just bake in glass baking dishes and let cool for 15 minutes before serving.

Banana Oatmeal Muffins

1 1/2 cups all purpose flour

1 cup rolled oats

1/2 cup light brown sugar

1 tsp ground cinnamon

2 tsp baking powder

1 tsp baking soda

1/2 tsp kosher salt

2 large eggs

1/4 cup vegetable or canola oil

1/4 cup milk

1 tsp pure vanilla extract

3 large mashed bananas

3/4 cup milk chocolate chips, chopped pecans or walnuts (optional)

In a large bowl, whisk together flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt.

In a separate bowl, whisk together eggs, oil and milk and vanilla. Add mashed bananas and stir to combine. Add to flour and oat mixture and mix with a fork until just combined. Fold in chocolate or nuts, if using.

Line or grease 12 regular muffin cups and fill 3/4 full. Bake at 400F for 18-20 minutes, or until a tester inserted into the centre of the muffins comes out clean.

Swedish Meatballs

3 oz (2 slices) fresh white bread

1/4 cup milk

3 tbs clarified butter

1/2 small onion, finely chopped

pinch, plus tsp kosher salt

3/4 lb lean ground beef

3/4 lb lean ground pork or veal

2 large egg yolks

about 12 turns of a pepper mill

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1/4 cup flour

3 cups beef stock

1/4 cup whipping cream

canola oil for cooking meatballs

Tear bread into small pieces, place into a small bowl and drizzle with milk. Set aside.

Into a large frying pan over medium low heat, add butter. When hot, add onions together with a pinch of salt. Sweat until soft, then remove from heat and set aside.

In the bowl of a stand mixer, add bread mixture, ground meats, egg yolks, seasonings and onions. Turn to medium speed and beat for 2 minutes.

Form mixture into 25-30 1-oz meatballs, placing them on a baking sheet.

In batches, fry meatballs over medium-low heat. Cook until golden on all sides. Remove, using a slotted spoon, to a casserole dish and place in a 350F oven to finish cooking (to an internal temperature of 160F).

Meanwhile, reduce heat under pan, melt remaining butter and add flour. Whisk until light brown, about 1 or 2 minutes. Gradually add beef stock, whisking until sauce begins to thicken. Add cream, whisking until sauce reaches the consistency of gravy. Adjust seasoning. Pour over meatballs and serve with egg noodles and sour cream.

Sweetheart French Toast

(makes about 12 3-inch hearts)

1 can (370 ml) evaporated milk

3 large eggs

1 tbs brown sugar

1 tsp ground cinnamon

1/4 tsp ground nutmeg

pinch kosher salt

6 slices sourdough bread

In a medium bowl, whisk together evaporated milk, eggs, sugar, cinnamon, nutmeg and salt. Slice bread into triangles, or cut into heart shapes using a cookie cutter, and dip into egg mixture.

Heat a griddle over medium heat and add a pat of butter. Brown toast on both sides and serve with butter and your favourite syrup.

Notes: Using evaporated milk, which is thicker than milk by a factor of about four, coats the bread beautifully instead of sogging into it like a sponge. Bread choice is also important. A sturdy sourdough loaf or challah will hold up when wet. Sandwich slices will always disappoint.

Oatmeal Pancakes with Bananas and Raisins

1 cup quick oats

1 cup flour

3 tbs brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp kosher salt

2/3 cup plain yogurt

1 cup milk

2 large eggs

1/2 tsp vanilla

1/2 cup raisins

2 bananas, mashed

2 tbs butter, melted

In a medium bowl, whisk together first 7 ingredients. In a separate bowl, whisk together yogurt, milk, eggs and vanilla. Combine wet mixture with dry until just blended. Fold in bananas, raisins and melted butter.

Brush a griddle, set over medium-low heat, with vegetable oil or melted butter. Pour about 1/3 cup of batter onto griddle for each pancake. Cook until bubbles form on top and bottoms are golden. Turn over and cook until golden, about 2 minutes on each side.

Apple Oat Bran Muffins

2 cups all purpose flour

1 1/3 cups oat bran

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

2 large eggs

1/2 cup brown sugar

1 1/3 cups buttermilk

6 tbs canola oil

1 Fuji (or other) apple

In a large bowl, whisk together flour, oat bran, baking powder, baking soda, cinnamon and salt.

In a second large bowl, whisk together eggs brown sugar, milk and canola oil. Add to the dry mixture and bring together with a fork until just combined.

Core and cut apple into 8ths, then thinly slice. Fold into batter. Divide batter into 12 prepared or lined regular muffin tins and bake at 350F for 20-22 minutes, until a tester inserted into the centre of the muffins comes out clean.

Allow to cool for a few minutes, then remove from pans onto a wire cooling rack to cool completely.

Bubble and Squeak (serves 4)

2 cups peeled and diced rutabaga
2 cups peeled and carrots, peeled and diced
12 medium potatoes, peeled and diced
3 1/2oz butter
1 bunch kale (or 14 oz Brussels sprouts or Savoy cabbage) finely sliced

Bring a large pot of boiling, salted water to a boil and cook the rutabaga for about 10 minutes. Add the carrot and continue to cook until tender, then drain. Meanwhile, in a separate pot, cook potatoes. Drain and allow the vegetables to steam off some of their moisture.

Mash or run cooked veg through a food mill (the latter is preferable if you have one).

In a non-stick pan, melt the butter over medium heat. Add the kale and cook about 3 minutes. Add the mashed veg. Fry, patting together. Season to taste with salt and pepper. Continue cooking, stirring every minute, until hot throughout and beginning to take on a golden crust.

Parsnip and Fennel Veloute

about 3 liters homemade or organic chicken stock

1 1/2 large yellow onions, chopped

1 large leek, white and light green parts only, sliced

4 large parsnips, chopped (discard tough core)

1 fennel bulb, trimmed, quartered and chopped

1/2 cup butter

3/4 cup flour

kosher salt/fresh ground pepper

Note: Keep chicken stock hot on the stove in a separate pot.

Add parsnips and fennel to a medium pot and add stock to cover. Bring to a simmer and cook until vegetables are just barely tender to the tip of a knife (par cooked).

In a large, heavy-bottomed, pot over medium heat, melt butter. Add onions and leeks and cook, stirring with a wooden spoon, until tender. Add flour and stir to thoroughly coat onions and leeks and cook the flour. Add a couple ladles of stock, stirring, until it’s a thick, bubbly paste. Add the parsnips, leeks and the stock they cooked in, stirring as it comes back up to a simmer. Keep adding ladles of hot stock until you reach a “creamed soup consistency” (no kidding, that’s what he said).

Allow soup to simmer, stirring occasionally, until veg is very soft. Puree, using a hand blender, and return to heat. Add stock, if needed, and season with salt and pepper.

Pictured with a toasted, smoked gruyere "cracker" and apple garnish.