Wayne and Rebecca Madsen

My friend Amy Wiltbank gave me this delicious recipe for granola. I think I made one or two alterations (based on various other granola recipes I researched while I waited for our next grocery trip to pick up missing ingredients). So yummy. I didn't even know I liked granola!  read more »

A hearty snack/meal from Brasil. I think it is best served with tobasco sauce. Rebecca likes cream cheese on hers. Meu Brasil tem de tudo!  read more »

This is Grandma Harris's stuffing recipe, which we enjoy every year we have it. Now we can make it ourselves!  read more »

These are our favorite dinner rolls, just like Mom used to make. Recently we were asked what our recipe was and we had to admit to using Better Homes and Gardens' recipe. But we also use this database as a location for our recipes when we're on the road, so we will share a non-original recipe with the world, just because we need it when we aren't at home.  read more »

1 pound bread flour, plus extra for shaping
1 teaspoon instant rapid rise yeast
2 teaspoons honey
10 ounces bottled or filtered water
2 teaspoons kosher salt
2 quarts hot water
Vegetable oil, for greasing the rising container
2 tablespoons cornmeal
1/3 cup water
1 tablespoon cornstarch

Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the bottled water in a straight-sided container; cover loosely and refrigerate for 8 to 12 hours.  read more »

Aigo Bouido
(Garlic and Sage Soup)
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6-8 cloves garlic, finely minced
2 tsp sage
2 tsp thyme
4 cups water
1 TBS butter
6 oz vermicelli (any broken noodles do great)
2 TBS lemon juice
6 egg yolks lightly beaten
salt and pepper
3 TBS extra virgin olive oil
6 TBS shredded Parmesan cheese

In a large saucepan over high heat, combine the garlic, sage, thyme and water and bring to a boil. Reduce the head to low and simmer, uncovered for 20 minutes.  read more »

Apple Walnut Salad
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2 cups ciabatta bread, cut into 1/2 inch cubes
2 TBS olive oil
1 cup celeriac (celery root), thinly sliced
1/2 cup seedless grapes (green), halved
1/2 cup walnuts, toasted, slightly crushed
1 apple, cored, quartered and thinly sliced
1/2 cup creamy salad dressing (recommended: blue cheese, asiago caesar, or plain mayo)
2 TBS fresh chives

Preheat oven to 400 degrees. Toss the ciabatta in 1 TBS olive oil. Place the bread cubes in a single layer and toast them in the oven until browned (approximately 7 minutes). Remove from oven and let cool. After bread is cooled, place into a large bowl with the rest of the ingredients. Season with some salt and pepper.

Serves 4 people (for a side dish).

Naan Bread
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Scant 4 cups white bread flour
1 1/2 tsp salt
2 1/4 tsp active dry yeast
water to mix
1 tsp cumin seeds
1 tsp caraway seeds
olive oil for frying

Put the flour, salt, and yeast into a bowl with enough water to make a soft, but not sloppy dough. Add the seeds, then divide the dough into three pieces. Let rest of 1 hour.

Divide the dough once more, making six pieces (you can divide it further if you desire, but optimal is six from this recipe). Using a rolling pin, flatten each piece into a circle and let rest for 5 more minutes.

Heat a skillet to medium heat and add a splash of olive oil. Shallow fry each naan until browned on both sides, then set aside to cool before serving.

Makes six pieces (one per person).

Avocado and Goat Cheese Crostini
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1 avocado
5 1/2 oz goat cheese
1 tsp olive oil
1 TBS lemon juice
salt and pepper
24 baguette slices

Mash avocado, add goat cheese, olive oil, lemon juice and salt and pepper. Don’t mix completely. Brush bread with oil. Bake at 350 degrees for 10 minutes. Add avocado mixture after.

Hummus
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1 can (15 oz.) garbanzo beans
1/4 cup tahini (sesame seed paste)
2 cloves garlic, finely minced
1/4 cup lemon juice
salt
pinch of cayenne pepper
2 TBS olive oil
3 TBS chopped parsley
1 tsp ground cumin

Put beans in food processor and pulse to puree. Add the tahini, garlic and lemon juice and puree. Add water very slowly while mixing to create a spreadable texture. Season with salt to taste.

Spoon the hummus onto a plate and smooth with a spatula. Drizzle the oil, cumin and parsley on top. Serve with pita.