From Ina Garten, Servings: 4 1 1 1/2 pound butternut squash, peeled and cubed 3/4″ extra virgin olive oil 1 tablespoon pure maple syrup kosher salt and freshly ground pepper 3 tablespoons dried cranberries 3/4 cup apple cider or juice 2 tablespoons cider vinegar 2 tablespoons shallots, minced 2 teaspoons Dijon mustard 4 […]
Posts with the Jane’s Kitchen tag
Jane’s Kitchen: Latke Hotdish
Servings: 12 Midwestern beef stew topped with latkes and baked. BEEF STEW 5 tablespoons oil 4 pounds beef cubes, 2 inch 3 teaspoons kosher salt 1/2 teaspoon black pepper 2 large onion, sliced 4 carots, sliced 1/2″ thick 4 celery ribs, sliced 1/2″ thick 1 cup red wine 2 tablespoons brown sugar 4 […]
Jane’s Kitchen: Chocolate Zucchini Cake
Servings: 24 2 cups flour 2 cups sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 4 eggs 1 1/2 cups oil 3 cups grated zucchini 3/4 cup walnuts, chopped Preheat oven to 350 degrees F. Grease and flour 9″ x 13″ […]
Jane’s Kitchen: Watermelon Rind Curry
Servings: 4 4 cups watermelon rind,, tough green skin removed and cut into ½ inch pieces 2 tablespoons ghee 5 cloves garlic, minced 1 inch ginger, minced 1/2 serrano pepper, seeded and minced 1/2 teaspoon cumin powder 1 teaspoon coriander powder 1/4 teaspoon paprika 1/4 teaspoon turmeric 1/2 teaspoon salt 1/4 cup water 1 teaspoon […]
Jane’s Kitchen: Roasted Chicken with Clementines & Arak
Servings: 4 Recipe Origin: Yotam Ottolenghi, Jerusalem 6 1/2 tablespoons arak, ouzo or Pernod 4 tablespoons extra virgin olive oil 3 tablespoons freshly squeezed orange juice 3 tablespoons lemon juice 2 tablespoons grain mustard 3 tablespoons light brown sugar 2 medium fennel bulbs , 1 pound 3 pounds chicken thighs, skin-on, bone-in 4 clementines, […]