Fall 2024 Crosby Cookbook by cscp

CCrosby rosby ccookbook ookbook

gathered from the team in Autumn 2024

N G R E

4 cloves garlic peeled

1/2 cup pine nuts (can sub for pignoli or walnuts)

1 tsp salt

1/2 tsp pepper

3-4 cups basil

8 oz grated parmesan cheese

8 oz romano cheese

2 cups olive oil

pesto sauce

Place all ingredients in a food processor with 1/2 cup olive oil Blend

Slowly add remaining olive oil while blending Freezes well.

N G R E

bacon buttermilk sauce

6 slices cooked bacon

1 cup mayonnaise

1 cup buttermilk

2 tbsp minced scallions

1 tsp chopped garlic

1/2 tsp pepper

4 tsp salt

1/4 tsp paprika

dash of tabasco

Crumble cooked bacon and set aside

appetizer

Whisk all other ingredients together in a bowl.

I N G R E

roasted cabbage steaks

side

I E N T S

Whole Head of green Cabbage

Olive Oil or Canola Oil Salt Garlic Powder

Smoked Paprika

Crushed Red Pepper (optional for heat)

I R E C T I O N S

Preheat oven to 400 degrees 1

Cut the stems off the cabbage head then cut in half, and then half again You should have four thick cabbage slices about 1/4" to 1" thick. Place the cabbage steaks on a parchment paper baking sheet, (allowing enough space for even cooking), brush the cabbage with the oil coating then thoroughly.

Then generously sprinkle the salt, garlic powder, smoked paprika on the cabbage steaks Turn over and repeat the process, this time adding the crushed red pepper to each one, if desired

Place in the oven for 25 minutes until the leaves are browned, the edges are crispy, and the center is tender Serve hot out of the oven

butter & honey roasted carrots

s u b m i t t e d b y M o l l y

I R E C T I O N S

side dish

I N G R E D I E N T S

2 lbs carrots

2 tablespoons olive oil

1/2 teaspoon salt

black pepper to taste

1 tablespoon unsalted butter

1 tablespoon honey (or more for sweetness)

Preheat over to 400 degrees 1

Peel carrots and cut them diagonally Each piece should be roughly 1/2 inch thick at the widest part.

Put carrots in a large mixing bowl Add the olive oil, salt, and some pepper Mix the carrots so that they are evenly coated in olive oil.

Spread the carrots out in one layer on a baking sheet

Parchment paper optional Roast the carrots until they are caramelized on the edges and easy to put a fork through, usually 30-40 minutes Toss the carrots halfway through

5 When carrots are done, toss them in the honey + butter mixture

When carrots are done, or almost done: Melt the butter in your smallest sauce pan over medium heat Once melted fully, remove from heat and add in the honey.

classic pineapple casserole

2-20 ounce cans crushed pineapple or pineapple chunks drained (reserve 1/4 cup juice)

(I prefer pineapple chunks)

1/2 cup all-purpose flour

1/2 cup sugar (granulated)

2 cups sharp cheddar cheese

shredded (use blocks not shredded already)

2 sleeves Ritz crackers

1/2 cup melted butter (unsalted)

dish

Preheat oven to 350 degrees F 1

Drain the pineapple and place it in a large bowl

Add flour, sugar, cheese, and the reserved pineapple juice and stir the mixture together.

2 Lightly apply cooking spray to a 9x9 casserole dish, and pour mixture into the dish 3

In a medium bowl, crush crackers and mix with the melted butter Sprinkle the crackers over the pineapple mixture

4. Place in oven and bake for 30 minutes or until the crackers are golden brown Serve immediately. 5.

black bean & sweet potato salad

1 pound sweet potatoes, peeled and cut into 3/4-inch cubes

3 tablespoons olive oil, divided

1/2 teaspoon ground cumin, or more to taste

1/4 teaspoon red pepper flakes (optional)

coarse ground salt & black pepper to taste

2 tablespoons freshly squeezed lime juice

1 (14 5 oz) can black beans, rinsed and drained

1/2 red onion, finely chopped

1/2 cup chopped fresh cilantro

dish

Preheat the oven to 450 degrees F (230 degrees C)

Drizzle cubed sweet potatoes with 1 tablespoon olive oil on a rimmed baking sheet; season with cumin, pepper flakes, salt, and black pepper Toss until evenly coated

Roast in the preheated oven on the lower rack, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes 3.

Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and black pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat

Serve immediately for a warm side dish, or cool in the fridge overnight for a cold salad. Makes 4 servings.

rosemary buttermilk biscuits

I N G R E D I E N T S

2 cups self-rising flour

1 T. chopped fresh rosemary

(can use dried rosemary if necessary; dried herbs are much stronger than fresh so cut volume in half)

1/3 cup cold butter, cut into pieces 3/4 cup buttermilk

2 T shortening (ex: Crisco; look in grocery baking aisle near oils)

2 T butter (melted)

Note: Recipe is designed to be baked in a cast-iron skillet If you don't have a cast-iron skillet, biscuits bake perfectly on an ungreased baking sheet but you will omit the shortening! (If using a baking sheet, you could fit more biscuits on the sheet to increase the yield )

D I R E C T I O N S

Combine flour and rosemary. Cut 1/3 cup butter into flour mixture with a pastry blender (or metal fork) until crumbly.

1. Add buttermilk. Stir until dry ingredients are moistened 2

Turn dough out onto a lightly floured surface and knead it 3 or 4 times (Don't overwork the dough.)

3. Place shortening in a 10" cast-iron skillet Place skillet in the oven at 450* for 5 minutes. (Heating the skillet now will create a nice crispy bottom to the biscuits.) Meanwhile, pat or roll the dough to 1/2" thickness and cut with a 2 1/2" round cutter. (Use the rim of a drinking glass if you do not have a biscuit or cookie cutter.) Take skillet out of oven (skillet and shortening will be extremely hot so handle with care) Place each biscuit in the hot skillet Brush biscuits on top with 2 T. of melted butter. Bake for 14 minutes at 450* or until the tops are golden brown. Makes 6 biscuits.

Source: Southern Living 2004

sweet potato & ground turkey chili

2 Tbsp. olive oil

1 white onion coarsely chopped

2 cloves garlic (peeled and crushed)

1 lb ground turkey

4 cups sweet potatoes peeled and cut into 1/2 inch cubes (about 5 potatoes)

2 Tbsp chili powder

2 tsp cumin

1 tsp. paprika

2 tsp. salt

3/4 tsp. black pepper

1/8 tsp cinnamon

28 oz crushed tomatoes (canned)

1 cup chicken broth (or water)

15 oz sweet whole kernel corn (canned, drain well)

15 oz black beans (canned, drain well)

extras: can serve with tortilla chips, cilantro, sour cream or cheese

In a large saucepan, drizzle olive oil Add onions and garlic and saute over medium heat for 2-3 minutes

Push onions to the side and add ground turkey. Continue cooking over medium heat for 6-8 minutes, or until turkey is almost cooked through

Crumble cooked turkey using a wooden spoon.

Add sweet potatoes and saute for another 2 minutes

In a small bowl combine chili powder, cumin, paprika, cinnamon, salt and pepper (You can just use 3 tablespoons of a homemade chili seasoning with additional salt and pepper to taste if you prefer ) Mix to combine

Pour crushed tomatoes, chicken broth and seasoning ingredients into the chili mixture. Mix chili thoroughly and reduce heat to low

Cover pot and simmer for 20-25 minutes

Mix in drained corn and black beans. Cover and simmer for an additional 5-10 minutes 7.

Check to see if sweet potatoes are fork-tender before serving. (If they aren't cooked through, then continue simmering a few minutes more.)

Serve chili on its on own or over rice

Optional extras: tortilla chips, cilantro, sour cream or shredded cheese.

(After cooling, chili can be stored in a freezer-safe container and frozen for up to 5-6 months.)

old fashioned chicken & dumplings

main course

1 2.5-3 lb. broiler-fryer chicken

2 quarts water

1 tsp. salt

1/2 tsp pepper

2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

3 T shortening

3/4 cup buttermilk

1 Remove chicken, and let it cool slightly Bone chicken, cutting meat into bite-size pieces; set aside.

Place chicken in a dutch oven; add water and 1 tsp salt Bring to a boil; cover, reduce heat, and simmer 1 hour or until tender.

2 Bring broth to a boil; add pepper Combine flour, soda, and 1/2 tsp salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened

Turn dough out onto a well-floured surface, and knead 4 or 5 times For rolled dumplings, roll dough to 1/4" thickness Cut dough into 4x1 inch pieces. Drop dough, one piece at a time, into boiling broth, gently stirring after each addition

4. Reduce heat to medium-low, and cook 8-10 minutes or to desired consistency, stirring occasionally Stir in chicken Yield: 4-6 generous servings 5

Source: Southern Living

slow cooker mushroom wild rice soup

slow cooker

2 medium carrots, finely diced

3 stalks celery, bottoms + leaves removed, finely diced

1 large onion, finely diced

4 cloves garlic, minced

8 ounces mushrooms, sliced (try baby portobello!)

1/2 cup wild rice, uncooked

1 teaspoon dried oregano

1 tablespoon fresh thyme

sea salt and black pepper to taste (depends on saltiness of your vegetable broth)

4 5-5 cups vegetable broth

2 tablespoons vegan butter or alternative (try coconut oil!), softened

2 tablespoons flour (any flour works, including gluten-free flours)

1 cup coconut milk (or any milk/milk alternative)

crusty bread to serve with soup

Turn your slow cooker on to warm Add in the carrots, celery, onions, garlic, and mushrooms 1

Add in the wild rice, dried oregano, fresh thyme, and generous amount of sea salt and ground black pepper Pour in the vegetable broth Stir everything together until fully combined.

Cover your slow cooker and set to high for 3 to 4 hours, or low for 6 to 8 hours

After your soup is finished cooking (or within the last 5 minutes), make your soup thickener. Mix together the softened vegan butter and the flour with a spoon Mix for about 1 to 2 minutes until it comes together and is silky smooth, and the flour is fully mixed into the butter

Ladle some soup into your butter-flour mix to temper it, mix it together until smooth, then add the whole thing into the soup

Add in your coconut milk, then stir it all together

Let it all meld for at least 5 minutes in the hot soup

Taste and season with sea salt and black pepper again, if needed.

Turn your slow cooker to off or warm, serve alongside some bread, and enjoy! Makes 8 servings

pumpkin & black bean soup

1 tablespoon olive oil

5 green onions (white and light green parts), thinly sliced (slice dark green parts and set aside for later)

1 red bell pepper, chopped

3 cloves garlic, chopped

1 5 teaspoons ground cumin

1/2 teaspoon dried thyme

2 cans (15 ounces each) black beans, rinsed and drained

1 can (15 ounces) pure pumpkin

1 can (14 5 ounces) no-salt added diced tomatoes, undrained

1 can (14 fluid ounces) vegetable broth 1/2 cup water

1/2 teaspoon salt or more to taste

1/8 teaspoon cayenne pepper or more to taste

Heat oil in a large saucepan or pot over medium heat Add white and light green parts of green onions, bell pepper, and garlic; cook, stirring occasionally, for 4 to 5 minutes or until soft

Stir in cumin and thyme; cook, stirring occasionally, for 1 minute.

Add beans, pumpkin, tomatoes (undrained), broth, and water; bring to a biol

Reduce heat to low; cook for 10 minutes.

Stir in salt and cayenne pepper.

Serve with dark green onions on each serving

Makes 6-8 servings

homemade bread pudding

1 Loaf of Cinnamon Raisin Bread

3/4 Cup of granulated sugar

1 1/2 cup of milk

4 Eggs beaten

1/2 cup of butter, melted

1 tsp vanilla extract Chopped Pecans as desired (optional)

Flaked Coconut as desired (optional)

Cinnamon as desired

Cool Whip topping (optional)

Tear apart by hand the desired amount of raisin bread - it should fill the baking dish

Mix eggs, sugar, milk, vanilla and butter in a large mixing bowl

Pour mixture over bread and to absorb moisture

Sprinkle with nuts and coconut. Let sit for five minutes

Sprinkle sugar and cinnamon over top

Bake at 350 degrees for approximately 30-40 minutes or until firm.

Serve warm with whipped topping or sauce of your choice

easy peasy apple pie

The hardest part of this pie is peeling, coring, and slicing the apples

6 cups peeled, thinly sliced Granny Smith apples

(about 5-6 apples; approximately 2 lbs. before peeling and slicing)

¾ cup sugar

¾ cup light brown sugar

2 tbs all-purpose flour

1 tbs lemon juice

1 tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp salt

1/8 tsp ground cardamom

1 box refrigerated pie crusts (Pillsbury brand has 2 crusts in each box)

Preheat oven to 425 degrees F

Bring the pie crusts to room temperature Unroll

1 pie crust and press into a 9-inch glass pie plate.

Cover and chill the crust for 15 minutes while you prepare the filling The colder the pastry, the flakier the crust.

In a large bowl, toss together all the filling ingredients

After tossing the ingredients, transfer filling to the pie plate Unroll the second pie crust and place it on top of the apple filling Tuck the extra top crust under the bottom crust edge, pinching them together with your fingers to seal or crimp

Cut slits in the top of the pie to allow steam to vent.

Bake 40-45 minutes or until apples are tender and crust is golden brown

Cool pie on wire rack for at least 2 hours before serving with ice cream on top!

Important:

About half-way through the baking time, carefully cover the edge of the crust with strips of aluminum foil to prevent the edges from becoming too dark.

angus barn chocolate pie

1 roll-out pie shell (store-bought is fine; ex: Pillsbury) 1/2 cup butter

2 bakers semi-sweet chocolate baking squares (1 oz each)

1 cup sugar

2 eggs, beaten

1 tsp vanilla extract

1 dash salt

All credit to Angus Barn restaurant in Raleigh, NC!

Take pie crust out of refrigerator and allow to get to room temperature

2 Spread pie crust into a round pie plate Pour into pie crust.

Melt butter and chocolate in saucepan with a wire whisk. Mix with other ingredients which have been blended together

Trim or crimp pie edges (use your hands to make waves in crust or a fork to make lined indentions)

Bake 35 minutes at 350*. 5.

Make sure pie has set before removing from oven

Allow to cool on a wire rack

Top with whipped cream. Makes 8 servings. 7.

“maple sirup gingerbread”

B A C K S T O R Y

FoodhistorianSarahWassbergJohnsonauthoredthisblogpostcreatingahistoricallyaccurate mealinspiredbythemovieWhiteChristmas Herfullmenucanbefoundonherblog Here’sher entryforMapleSirupGingerbreadandwethinkBingwouldapprove:

“IreallydebatedwhatdessertwouldgobestwithWhiteChristmas Asidefromthemaltedmilkshake,and theGeneral'sbirthdaycake,nonearementionedinthemovie Ithoughtaboutgoingthefruitcakeroute, butIdidn'texactlyhavetimeforittosoak Andthen,whenflippingthroughTheUnitedStatesRegional CookBook(1947),IranacrossarecipeI'dfoundandwantedtotryearlierintheyear-"MapleSirup Gingerbread"GingerbreadisatraditionalChristmasfooddatingbacktotheMedievalperiod,andtheuse ofmaplesyrup(or,in1940sspelling,"sirup")madetherecipeappropriatelyVermont-y DuringWorldWarII,maplesyrupwastoutedasasugaralternativeandthroughouthistoryithas generallybeenlessexpensivethanrefinedwhitesugar”

“maple sirup gingerbread”

1 cup maple syrup

1 cup sour cream

1 egg, well beaten (you don't actually have to beat the egg in advance)

2 1/3 cups sifted flour (ditto sifting)

1 teaspoon baking soda

1 1/2 teaspoons ginger 1/2 teaspoon salt

4 tablespoons melted butter (1/2 a stick)

A word to the wise, you'll note that this recipe ONLY contains ginger, no other spices. But it contains quite a bit of ground ginger, which means the ginger flavor is very forward and in my opinion masks the flavor of the maple syrup, though my husband swore he could taste it You might want to dial back the ginger a bit if you make it Either way, it's very good - dense and moist with lots of good gingery flavor and feeling appropriately Christmassy. If you're trying to be healthier, I recommend subbing half of the all-purpose flour with a whole grain one. Spelt or rye would both be nice.

So what do you think? Does Maple Sirup Gingerbread go with White Christmas (1954)?

-Sarah Wassberg Johnson, TheFoodHistorian.com

Blend maple syrup, sour cream, and egg together until smooth 1

2 Pour into greased ROUND cake pan and bake at 350 F for 30-40 minutes, or until the center of the cake springs back to the touch

Add dry ingredients and whisk into the liquid ingredients, making sure to stir well. Add butter and beat thoroughly

3 Loosen the edges and tip out the pan to cool on a rack.

Serve warm or cold with plenty of whipped cream