This is adapted from Shannon Haye's exceptional recipe for meaty deliciousness! I post it here so that I can reference the ingredients even when I'm away from her awesome cookbook.
4# potatoes
4-8oz Parmesan, shredded
4-8 T. butter
1/2 cup yogurt
~2 tsp. salt, to taste
1 clove garlic, minced or pressed
pepper
When I saw Cooks Illustrated's latest issue, with a description of the Best Crispy Roasted Potatoes Ever...I was intrigued. And after we polished off the whole batch, I knew I'd have to scale up my recipe and technique to meet the demand. :) These are amazing! I discovered that the salt and baking soda does not need to be doubled, even with more than twice as many potatoes as the original recipe. This makes enough for our family, with some left over. And don't be tempted to substitute for the animal fat - I think it really makes them super good.
Lately I've been trying to make a large pot of stew once per week that can be stored in four half-gallon jars; we heat one jar's worth and divide among four people each morning for breakfast. This stew was better than most I've been making, and is dead easy (at least considering how much you get). I adapted the recipe from "Cooking Provence," by Antoine Bouterin
This can feed about 100 people, if you serve a few other dishes as well (works well with a pasta salad and a veggie salad).
16 oz. (1 bottle) balsamic vinegar
2 heads of garlic, cloves peeled and minced or pressed
Salt and Pepper to taste
3 bunches of broccoli
2 red peppers, seeded and diced
1 medium green cabbage, chopped finely and blanched
1 medium red cabbage, chopped finely and blanched
2 large bunches parsley, minced
1 large bunch basil, minced
This recipe is based on the one by Cooks Illustrated; it produces a creamy, delicious, "restaurant style" hummus that is unlike the usual grainy dip that often emerges from the home food processor. I'm using canned beans here to illustrate quantities, but I usually make my own and don't measure so precisely--it's the technique that matters most, and adding enough salt, and not adding too much garlic. ;)
--2 small garlic cloves
--1 1/2 tsp. salt
2 sliced onions
~3 cups vinegar (balsamic and cider)
salt and pepper and sugar (soak onions in vinegar with s&p)
30 med-large carrots, shredded
1 bunch parsley, minced
10 apples, sliced
4 long pans
½ cup olive oil
½ cup minced garlic, or 6 onions, diced
Salt and pepper and thyme
--Saute (short for garlic, long for onions)
Add 4 diced (unpeeled) butternut squash
~4 cups water
Cook covered till tender, then uncover and evaporate liquid. Add
4 bunches kale, steamed/blanched and chopped.
Boil 1 gallon milk
8 bay leaves
--just till small bubbles appear. Let cool a few minutes.
(adapted from Cook's Country)
Serves 6-8/Makes 13x18 sheet pan pie
1/2 cup extra-virgin olive oil, divided
1 3/4 cup hot water (110f)
1Tbsp sugar
4.5 cups all-purpose flour
½ cup whole wheat flour
2 envelopes or 4 1/2 tsp instant or rapid-rise yeast
2 tsp salt
Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn off oven. Grease large bowl. Evenly coat 18- by 13-inch rimmed baking sheet with 1/4 cup oil.
Makes three cakes; cut each 5x8, to produce 40 pieces per cake.
If you use only 1/6 of the amount of ingredients listed, you will have enough cake batter and frosting for a 9x13" sheet cake, OR two 9-inch cake layers (you'll need about 1/5 of the amount of frosting in order to have enough for a layer cake). Bake for slightly less time for a smaller cake.
Adapted from recipes by Smittenkitchen.com and Cooks Illustrated
All ingredients should be room temperature.
Serves ~35
10 cups quinoa, cooked in lots of water until done, and drained (or, see http://www.lifeisapalindrome.com/recipes/how-soak-brown-rice to prepare the grain using fermentation for better digestion).
5 onions, 1 pound of mushrooms, and four stalks celery, cooked in olive oil with thyme (maybe 2 tbsp.), salt, pepper, and a bit of red pepper flakes until done.