Recipes our family loves
Potato Galette
INGREDIENTS 2½ pounds (5 to 6 large) Yukon Gold potatoes, scrubbed and sliced 1/8 inch thick (see note) 5 tablespoons unsalted butter, melted 1 tablespoon cornstarch 1 teaspoon table salt ½ teaspoon ground black pepper 1½ teaspoons chopped fresh rosemary leaves (optional) NOTE In order for the potato cake to hold together, it is important to slice the potatoes no more than 1/8 inch (3 mm) thick and to make sure the slices are thoroughly dried before assembling the cake.
Potato Leek Soup
3 tablespoons unsalted butter 4 large leeks, white and light green parts only, roughly chopped (about 5 cups) 3 cloves garlic, peeled and smashed 2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces 7 cups low sodium chicken or vegetable broth 2 bay leaves 3 sprigs fresh thyme 1 teaspoon salt 1/4 teaspoon ground black pepper 1 cup heavy cream Chives, finely chopped, for serving Instructions Melt the butter over medium heat in a large soup pot.
Pretzels
Ingredients 1 1/2 cups warm water (110-115 degrees F) 1 tablespoon sugar 2 teaspoons kosher salt 1 envelope active dry yeast 22 ounces all-purpose flour 2 ounces unsalted butter (melted) Vegetable oil (for the bowl and pan) 10 cups water 2/3 cup baking soda 1 large egg yolk (beaten with 1 tablespoon water) Pretzel salt Directions Combine the 1 1/2 cups warm water, the sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top.
Pretzels II
Ingredients 1 cup milk 1 package active dry yeast 3 tablespoons packed light brown sugar 2 1/4 cups all-purpose flour, plus more for kneading 10 tablespoons unsalted butter, plus more for greasing 1 teaspoon fine salt 1/3 cup baking soda 2 tablespoons coarse salt Directions Warm the milk in a saucepan until it’s about 110 degrees; pour into a medium bowl and sprinkle in the yeast.
Pumpkin Bars
Ingredients Bars 4 eggs 1 2/3 cups white sugar 1 cup vegetable oil 1 (15 ounce) can pumpkin puree 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon salt Frosting 1 (3 ounce) package cream cheese, softened 1/2 cup butter, softened 1 teaspoon vanilla extract 2 cups sifted confectioners’ sugar Directions Preheat oven to 350 degrees F (175 degrees C).
Pumpkin Crumb Muffins with Cinnamon Icing
Ingredients Crumb topping 2 tablespoons granulated sugar 1/4 cup brown sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 4 tablespoons unsalted butter melted scant 1/2 cup all purpose flour Muffins 1 1/2 cups all purpose flour see note 2 teaspoons ground cinnamon or pumpkin pie spice 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 2 large eggs 2/3 cup light brown sugar 1/3 cup canola, vegetable or melted coconut oil 1 1/4 cups canned pumpkin puree 1 teaspoon vanilla extract Cinnamon icing 5 tablespoons powdered sugar 1-2 teaspoons milk more, if needed 1/8 teaspoon ground cinnamon Directions For the crumb topping In a medium bowl, combine sugars, cinnamon, salt, and melted butter.
Pumpkin Pie
Ingredients 1 (9 inch) unbaked deep dish pie crust 3/4 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 eggs 1 (15 ounce) can LIBBY’S(R) 100% Pure Pumpkin 1 (12 fluid ounce) can NESTLE(R) CARNATION(R) Evaporated Milk Directions Preheat oven to 425 degrees F.
About Me
I am a Robotics Researcher, director of the IDEAlab, and Associate Professor in the Ira A.
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