Sauté sliced onion
Add: 
red pep­per … sliced in strips
quar­tered mush­rooms
Romanesque flourettes
a hand full of whole, peeled fresh gar­lic.
Con­tin­ue to sauté, then add a lit­tle water & cov­er to steam a bit.
Uncov­er: Sea­son w/​pepper & Pen­zeys Mur­al of Fla­vor. Con­tin­ue cook­ing on low heat.
In sep­a­rate pan… 
Sauté: A peeled & cubed sweet pota­to — Sea­son w/​pepper and onion salt.
Add a lit­tle water & cov­er to steam a bit.
Uncov­er, con­tin­ue w/​med heat till fork ten­der and either add to veg­gies or use as sep­a­rate side.
Once you are ready to eat, pre­pare the scal­lops.
Using same pan used for sweet potatos. 
Add a lit­tle more avo­ca­do oil, once heat­ed, not too hot…
Add dry Scal­lops. 
Sauté for ~2+/- min. 
Sea­son with Pen­zey’s North­woods & pep­per.
After 2 min or so, turn & sea­son. 
Con­tin­ue to cook ~2 min more. 
While cook­ing squeeze ¹⁄₂ lemon and add a lit­tle white wine. Ready to enjoy. 
After plat­ing, spoon sauce from scal­lops onto scal­lops and veg­gies. 
Turned out quite tasty! 
Quite good w/​an addi­tion­al side of beet kraut.
Enjoy!

Bake pota­toes till fork ten­der. Cut in half, scoop pota­to from skin. Let cool a lit­tle and then pass through a ricer in a cir­cle… ( WILL INSERT PHOTO). 

Once com­plete­ly cool, make a ​“well” and Add two eggs, salt into the well. 

Add a cup + flour to the riced potatoes. 

Beat eggs, salt w/​fork and grad­u­al­ly incor­po­rate the riced pota­toes and flour into the liquid.

Once com­bined, I use a chef’s scrap­per to con­tin­ue work­ing the dough; it will be pret­ty sticky/​wet … con­tin­ue to add a lit­tle more flour (1÷4 cup at a time) But, be care­ful to not add too much and make too heavy.

Two ways to form gnoc­chi: #1 Take a small amount (size of thumb?) and gen­tly rolling it in some flour on table. Mak­ing each gnoc­chi sep­a­rate­ly, OR…  #2 Take a lit­tle more and gen­tly roll into a short ​“snake” in a lit­tle flour; then, cut into short pieces. #2 seemed to work pret­ty well. 

After cut­ting in small pieces, scrape cut pieces onto a cook­ie tray lined w/​parchment paper. (The parch­ment paper makes it easy to lift and add small batch­es of gnoc­chi to the pot of salt­ed boil­ing water.) Give a quick stir, place lid par­tial­ly on pot to bring the water back to a boil. As the gnoc­chi float to the top lift them out and add to serv­ing dish with a cou­ple pieces of but­ter. Gen­tly stir to coat w/​butter and the con­tin­ue to do anoth­er batch.

ENJOY!

I hope to fol­low up w/​photos to show & tell. Def­i­nite­ly, ​“A work in progress”! Will con­tin­ue to fine tune. Hap­py Cooking!

I found this recipe in Amer­i­c­as­’s Test Kitchen Paleo cook­book… It is easy and can be altered to your own tastes. e.g. com­bi­na­tion of seeds/​salt. It gives you a crunchy crack­er to use with smoked salmon, cheeses, etc., even jam! Keeps well in an air tight can for ~week.

*Did­n’t have fen­nel seeds… I sub­sti­tut­ed car­away seeds… *Nor did I toast beforehand.

**Am look­ing for use of egg yolks, don’t like wast­ing them. Real­ized lat­er one can buy egg All Whites at the market.

Pre­heat oven to 375 degrees.

Whisk dry ingre­di­ents (flours & seeds) in large bowl.

Whisk oil, 2 egg whites & water togeth­er thor­ough­ly in sep­a­rate bowl.

Stir egg mix­ture into flour mix­ture w/​rubber spat­u­la until dough comes together.

Divide dough in half. Work­ing w/​1 piece of dough at a time, roll dough out between 2 pieces of parch­ment into ¹⁄₁₆ inch thick rec­tan­gle or round(~12x10 inch­es). Remove top piece of parch­ment & poke dough at 2 inch inter­vals using fork. (Note: I for­got to do this!)

Slide rolled-out dough, still on parch­ment, onto sep­a­rate bak­ing sheets.

Com­bine ¹⁄₂ t salt, 1t fen­nel & 1t pop­py seeds in bowl. (I found to mix seeds and once topped to sprin­kle salt from shak­er oth­er­wise th 

Brush dough light­ly w/​beaten egg white and sprin­kle even­ly w/​seed mixture.

Bake crack­ers until gold­en brown and edges are firm, ~15 – 20 min­utes, switch­ing and rotat­ing sheets halfway through baking.

Slide crack­ers, still on parch­ment, onto wire racks and let cool com­plete­ly, about 30 minutes.

Break cooled crack­ers into large pieces.

(Crack­ers can be stored at room tem­per­a­ture in air­tight con­tain­er for up to 1 week.)

Enjoy!

Whisk first 3 ingre­di­ents in a large bowl.

Using hand beat­er, beat liq­uid ingre­di­ents togeth­er.

Add wet ingre­di­ents to the dry, and using hand beat­er, beat for ~1 minute+ till bat­ter is blended.

1. But­ter large skillet/​griddle 

2. Once hot, make your pancakes. 

3. Let them form bub­bles and once they start releas­ing some steam, turn pan­cakes over to fin­ish cooking.

4. Remove to a serv­ing plate 

Repeat 1 – 4 till all bat­ter is used. Serve warm.

These are deli­cious alone or w/​whatever else you like to add to your pan­cakes. Enjoy!

PHO­TO TO FOL­LOW THE NEXT TIME WE MAKE THEM… THEY WERE TOO GOOD TO STOP TO PICK UP CAMERA! :) 

w/​Chocolate Crème Fraiche Frosting

Sift flour, bak­ing soda & salt… set aside

Beat but­ter, sug­ar, & eggs 5 min­utes in elec­tric mix­er bowl, until light & fluffy.

Beat in choco­late & vanilla.

Stir in ¹⁄₃ dry ingre­di­ents, ¹⁄₂ of the sour cream…

anoth­er ¹⁄₃ dry ingre­di­ents & rest of the sour cream… 

and the last of the ¹⁄₃ of dry ingre­di­ents. Stir JUST until mixed!

Stir in hot coffee.

Pour into 2 9″ pans, greased & lined with waxed paper (a 9×13 pan will work too).

Strike each pan on counter edge to release air bubbles.

Bake @ 350 degrees for 35 minutes.

Cool on wire rack for 15 min­utes, then run knife around edge and turn out to fin­ish cooling.

Choco­late Crème Fraiche Frosting

With elec­tric mixer…

Beat togeth­er crème fraîche & egg yolks. Add warm melt­ed choco­late & beat for 2 minutes.

Let sit 10 min­utes, beat briefly & use immediately

E N J O Y !

Make ahead your own Cream Fraiche

For every cup of heavy cream, use 1 table­spoon but­ter­milk.

Com­bine cream & but­ter­milk in saucepan over medi­um heat until the chill is off (approx­i­mate­ly 90 decrees F. Pour into clean glass jar, cov­er loose­ly with waxed paper & let sit in warm place (65−70 degrees F.) for 12 to 20 hours, until thick­ened. Replace waxed paper with plas­tic wrap & refrig­er­ate for at least 6 hours before using.

Keeps up to 2 weeks.

Thrown togeth­er w/​what I had… so any­thing goes… don’t be afraid… be creative!

While penne pas­ta is cooking… 

*Don’t over­cook corn pas­ta… if done (al dente) ahead of time, turn off heat, add cup of cold water to stop the cooking.

Sauté onions, over medi­um heat, in oil a few minutes. 

Add broc­coli. Con­tin­ue to sauté a few more minutes. 

Add sausage, sauté a few more minutes.

Add sun dried toma­toes and season.

Pas­ta should be fin­ished cook­ing (al dente).

Lift pas­ta out of cook­ing pot right into the sauté pan… stir gen­tly over low heat.

Note: not nec­es­sary to strain pas­ta total­ly. You may want to add some of the pas­ta water to keep it moist.

Driz­zle w/​olive oil, sea­son again and add Parme­san cheese.

Bring entire pan to the table… ENJOY!

Make up your favorite 2 crust pie crust, or buy the ready made refrig­er­at­ed pie crust. Keep in frig till needed.

Pre­heat oven to 450

Put the first 6 ingre­di­ents into a sauce pan, cov­er and sim­mer over med heat until apples are soft. Stir now and then and add a lit­tle more cider if need­ed to pre­vent scorching.

Remove from heat. 

Stir in the next 6 ingre­di­ents till well blended.

Line pie pan w/​one pie crust; add the fill­ing, Plus, driz­zle brandy on top.

Do a lat­tice crust on top… light­ly brush a lit­tle milk and sprin­kle a lit­tle coarse sug­ar on top.

Bake @ 450 for 10 min­utes, then reduce heat to 350 and bake ~20 – 25 min­utes longer.

**Note: If you care to make the fill­ing a few days ahead, don’t add the brandy till you are ready to make the pie.

It’s autumn .… need to start think­ing ​“turkey”!