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It's that time of year! Although we all know that we should be thankful all year long, it never hurts to have a month that reminds us to look at the past year and reflect on gratefulness. And boy, we have SO MUCH that we are thankful for in the past year. Last year, we were cooking right along in the cottage, 6 months into our new business. We were hitting our stride, classes were booked solid and we were getting all settled in. Little did we know what was coming...That a whole 6 month later, not only would we decide to expand Gather, but we would take on a larger than expected renovation project (but aren't they all?). That we would make a big ask of our Gather community for any help we could get. And you showed up in a big way. More that we could have ever expected. So one year later, we are re-settled in to our new space and loving it. And because of your continued support, we have so much to be grateful for this year and even more to be excited about for next year. We wanted to take the beginning of November to fill you in on what we ALL have to look forward to coming in the next few months. And as always, we've got a few surprises up our sleeves for the rest of the year :) Our latest news and exciting addition to the studio this week were all new stations! New butcher block topped kitchen islands with more elbow room and more storage mean not only an updated new look, but they are more functional for you and they have more storage for us! It's a huge upgrade that we are so thrilled to show you. Even more exciting, there is room on each station for TWO cutting boards!! Then we did a really big thing...We bought the oven. THE OVEN!! Sometime over the next few weeks a brand new commercial-style, restaurant convection oven will be delivered and installed. We were planning on making this new addition in January, but...ants in the pants won again. We are over the moon about this upgrade. Not only will it give us more oven room for our existing classes, but it means that we can start ramping up our baking classes and bringing you more great themes and recipes. And because we will have the oven, we are also going to add bread baking classes to the schedule starting in February. Keep an eye out for an announcement about this new program and instructor. You won't want to miss these classes! We attempted to buy a new dining room table, but as it happens, it was out of stock last week. So we are impatiently waiting for it to come back into stock so that we can update the dining room table to a more comfortable table that can seat up to 10 and that will give a new look to our space. No, we aren't increasing class sizes, but it will give us more capability for private events. And it's BEAUTIFUL. I can't wait!! Also starting in January you will start seeing a new instructor in the kitchen covering a new range of topics. Dave & I want to bring you a well-rounded culinary education (and take an occasional day off) and hope that you will be as excited as we are about Gather in 2020! In January we'll add one class with a new instructor and build from there. We're working hard to make improvements, provide you a comfortable and functional space to gather and keep bringing you the knowledge and skills to improve your culinary journey. And we're able to do all of these amazing new things because of your continued support. It is with grateful hearts that we say THANK YOU!! Thank you for joining us on this wild ride, keeping us sane on the hard days and laughing every day. And if you haven't made your way into the Gather kitchen, we welcome you to join us. You might never be the same - we know we won't ;)

It's almost November and we haven't talked SQUASH yet! No better time than a Colorado fall, when it's snowing and 20 degrees one day and a perfect fall 53 the next. There are a few things that come up every time we teach a recipe with this fall staple: 1.) There are more kinds than just acorn, butternut and spaghetti. LOTS MORE! And you can usually find them at the grocery store in the ornamental squash bin. Make sure to do your research and make sure that they are edible varieties, but we often find our Red Kuri and Kabocha in the bin with the ornamental squash rather then the edible squash at the regular grocery stores. Head over to Asia Pacific to find even more varieties that you've never heard of before. 2.) But they're so hard to break down...Pop them in the microwave for 5 minutes to soften them up slightly, then cut and peel as desired. It will remove that moment when you realize that your knife is stuck inside the squash and there is no safe way to get it out. Yeah. We've done that, too! 3.) They don't really take that long to cook. If you are roasting squash make sure to put your oven at 425 degrees. This will ensure that you see a little browning rather than having your squash steam at a lower temperature and turn to mush. You should have perfectly cooked squash in 20-25 minutes. 4.) Use more olive oil or butter than you think you'll need, and if you're baking them in half, cook them with the cut side up and fill the cavity with some olive oil or butter, salt and pepper. This way the fat will seep into the squash, adding rich moisture and you won't loose the natural moisture from the squash by putting it cut side down. We hope these squash tips help you become a pro. To further help you with expanding your squash knowledge, take a look below and learn about 4 great squashes that you can usually find in every grocery store, all fall! Butternut – Sweet flavor and smooth texture Low in calories, rich in dietary fiber Edible seeds Thick inedible rind – needs to be peeled Kabocha – Sweeter than butternut Flavor tastes like a combination of pumpkin and sweet potato also texture Shaped like a pumpkin but is green Edible rind but is generally peeled Most of the kabocha squash grown in Colorado is exported to japan. Seasonal - but Cortney's pick for a delicious fall soup Red kuri – Looks like a small pumpkin without the ridges Delicate and mellow chestnut like flavor. Hard but thin skin – edible when cooked. Cook w/ skin on. Seeds are edible when roasted. The word kuri is Japanese for chestnut. Pairs well w/ creamy ingredients. Great in pies and soups. Spaghetti – The meat on the inside resembles angel hair after roasting. A cup of spaghetti (angel hair) has 200 calories per up. Spaghetti Squash has 30 calories per cup. Delicate flavor and al dente texture – milder in flavor than most squash To make “noodles” squash must be cooked first. Very hard and thick skin that needs discarded. Can be difficult to cut in half raw, so it CAN be cooked whole Can be boiled, roasted, microwaved, even pressure cooked Try a new squash this season in some of our favorite recipes: Red Kuri Flatbread Nachos Kabocha Squash Soup Butternut Squash Enchiladas Spaghetti Squash and Sauce

Ingredients: · 1 red kuri squash, cut into thin half moons · 2 T. oil · Salt and pepper · Sumac · ½ preserved lemon, chopped · ¼ C. celery leaves · 1/3 C. pomegranate seeds · 2 T. dill fronds, picked, not cut · 4 oz. blue cheese crumbles · 4 oz. mozzarella shredded · 1 bag of pita chips, or crispy thin flatbread · Pomegranate molasses Preparation 1. Place the squash on a sheet tray and brush with the olive oil and season with salt, pepper and sumac. Roast in a 425 degrees oven for 15-20 minutes. 2. On another baking sheet, place the pita chips or flatbread down. Next add the kuri squash, preserved lemons. most of the celery leaves and half of the pomegranate seeds. Next, top with both cheeses, alternating. 3. Place the sheet tray with the nachos back in the oven and bake until the cheese has melted. Top with the remaining celery leaves, pomegranate seeds, and dill fronds. Drizzle the entire sheet tray with pomegranate molasses before serving.

Here comes fall!! Well, officially it IS fall, but this week finally ushered in cooler air, overcast days and a little extra humidity. HOORAY! It's my favorite season and I'm ready to start baking and pulling my sweaters out of the back of the closet. In honor of the season change and the upcoming holiday season, I thought that today we could talk about flour. It seems so simple, but there is actually a lot to know about this baking staple. Flour: Simply put, flour is a powdery product made by grinding grain. Coarse grinds often referred to as “meal”. The most common “flour” is made of ground wheat. Other grains, seeds, legumes and nuts can also be used to make alternative GF flours. In addition to the type of grain used, flour also varies depending on what part of the grain is retained during the milling process. This may include the endosperm, bran or germ. Endosperm: This is the starchy center of the grain, which contains carbohydrates, protein and a small amount of oil. Most simple white flours contain only this portion of the grain. Bran: The outer husk of the grain, known as bran, adds texture, color, and fiber to flour. Bran gives whole grain flours their characteristic brown color and rough texture. Germ: The germ is the reproductive epicenter of the grain and is a concentrated source of nutrients. Flour that retains the germ during the milling process will contain more vitamins, minerals, and fiber. Gluten: Gluten is a protein found naturally in the endosperm of wheat. It gives strength, elasticity and a characteristic chewy texture to yeast breads, pasta, and pizza dough. Among grains, wheat flour is unique because it has the potential to produce gluten, a protein that imparts strength and elasticity to dough and influences the texture of baked goods. The gluten content of flour depends on whether the flour is made from hard or soft wheat; hard wheats are higher in protein than soft wheats, and thus produce more gluten. Most flour is a mixture of hard and soft wheat. Because the production of flour isn’t standardized, flours from two manufacturers may use different milling procedures and consist of different blends, which will produce varying results in the kitchen. For example, all-purpose flours sold in the southern region of the United States contain a higher proportion of soft wheat, good for making the light, airy biscuits that are popular there. In northern states, by contrast, the preference is for breads rather than biscuits, and the all-purpose flour used in breadmaking contains a higher proportion of hard wheats. Wheat flour can be broken down into “Wheat” or “White”, then further broken down into sub-categories. Whole-wheat flour Since roller milling separates the bran and the germ from the endosperm, the three components actually have to be reconstituted to produce whole-wheat flour. (The germ and bran are visible in the flour as minute brown flecks.) You may also find it called graham flour in the supermarket. Because of the presence of bran, which reduces gluten development, baked goods made from whole-wheat flour are naturally heavier and denser than those made with white flour. Many bakers combine whole-wheat and white flour in order to gain the attributes of both. Whole-wheat pastry flour is also available. For stone-ground whole-wheat flour, the kernels of wheat are crushed between two heavy, rotating stones, so that the bran and germ remain. Because oil in the germ is released during this process, stone-ground flour is more susceptible to rancidity. Nutritionally, there is no difference between stone-ground whole-wheat flour and roller-milled whole-wheat flour. White Flour Refined white flour consists of the ground endosperm of the wheat kernel. White flour is popular because it produces lighter baked goods than whole-wheat flour and has an unequaled ability to produce gluten. When the bran and germ are removed from the wheat kernel, vitamins and minerals are decreased, along with dietary fiber. Therefore, most white flour is enriched to replace some of the missing nutrients. If a flour has been enriched, the label will say so. There are many types of white flours, including: All-purpose flour (plain, white): Made from a blend of hard and soft wheats, this type of flour has a “middle of the road” protein and starch content that makes it suitable for either breads or cakes and pastries. All-purpose flour is available pre-sifted. This aerates the flour to make it lighter than standard all-purpose flour. However, all flour, whether labeled pre-sifted or not, has a tendency to settle and become more compact in storage, so the benefit of pre-sifting isn’t always apparent. Bleached flour: When freshly milled, flour is slightly yellow. To whiten it, manufacturers could let the flour age naturally, but most choose to speed up the process by adding chemicals, such as benzoyl peroxide or acetone peroxide, to bleach it. This process gives the flour more gluten-producing potential, but naturally aged flours develop more gluten as well. Bread flour: This is made entirely from hard wheat. A high gluten content helps bread rise higher because the gluten traps and holds air bubbles as the dough is mixed and kneaded. It’s also available in whole-wheat form. Bromated flour: Some manufacturers add a maturing agent such as bromate to flour in order to further develop the gluten and to make the kneading of doughs easier. Other maturing agents include phosphate, ascorbic acid, and malted barley. Cake flour: Finer than all-purpose flour, cake flour is made entirely from soft wheat. Because of its low gluten content, it is especially well suited for soft-textured cakes, quick breads, muffins, and cookies. Durum flour: Since it has the highest protein content of any flour, durum flour can produce the most gluten. It is frequently used for pasta. Farina: Farina is milled from the endosperm of any type of wheat, except for durum wheat (which is milled to make semolina; see below). Farina is primarily used in breakfast cereals and pasta. Gluten flour: Made so that it has about twice the gluten strength of regular bread flour, this flour is used as a strengthening agent with other flours that are low in gluten-producing potential. Instant flour (instant-blending, quick-mixing, granulated flour): Instant flour pours easily and mixes with liquids more readily than other flours. It is used to thicken sauces and gravies, but is not appropriate for most baking because of its very fine, powdery texture and high starch content. Pastry flour (cookie flour, cracker flour): This flour has a gluten content slightly higher than that of cake flour but lower than that of all-purpose flour, making it well-suited for fine, light-textured pastries. Self-rising flour: Soft wheat is used to make this flour, which contains salt, a leavening agent such as baking soda or baking powder, and an acid-releasing substance. However, the strength of the leavener in some flours deteriorates within two months, so purchase only as much as you need to use during that period. Self-rising flour should never be used in yeast-leavened baked goods. Semolina: This is the coarsely ground endosperm (no bran, no germ) of durum wheat. Its high protein content makes it ideal for making commercial pasta, and it can also be used to make bread. Gluten-Free Flours A variety of healthy, gluten-free alternatives to regular or wheat flour exist for people with celiac disease, non-celiac gluten sensitivity or those avoiding gluten for other reasons. Be cautious when going full GF unless prescribed by a medical professional. Once going GF, it can be difficult to go back to eating gluten as sensitivities to gluten may develop. It is not necessarily healthier to go GF as gluten is often replaced with fat, sugar and preservatives. If you choose or require gluten-free flour, be sure to compare the nutrients, taste and recipe composition before making your flour choice. Many gluten-free flours require recipe adjustments or combinations of different types of gluten-free flours to create a tasty end product. Be sure to evaluate your recipe. GF Flour: Can consist of a single GF Flour or a blend of mulitple GF flours. Check the label to see what the best application may be and if it will work for your recipe. If using it for baking make sure it included xanthum gum or another binding agent that mimics gluten - otherwise you'll end up with baked goods that just crumble. Almond Flour: Almond flour is one of the most common grain- and gluten-free flours. It’s made from ground, blanched almonds, which means the skin has been removed. One cup of almond flour contains about 90 almonds and has a nutty flavor. It’s commonly used in baked goods and can be a grain-free alternative to breadcrumbs. It can typically be substituted in a 1:1 ratio in place of regular or wheat flour. If you are baking with this type of flour, use one extra egg. Note that the batter will be thicker and your end product denser. Almond flour contains many minerals, including iron, magnesium, calcium, potassium, copper and manganese. It’s also a good source of vitamin E and monounsaturated fat. However, its fat content increases its calorie count to 640 per cup, which is 200 calories more than wheat flour. Buckwheat Flour: Buckwheat may contain the word “wheat,” but it is not a wheat grain or gluten-free. It belongs to the family of pseudocereals, a group of grains that are eaten like cereals but don’t belong to the grass family. Buckwheat flour provides a rich, earthy flavor and is good for baking quick and yeast breads. Due to its lack of gluten, it tends to be crumbly in nature. To make a quality product, it can be combined with other gluten-free flours like brown rice flour. It contains a variety of B-vitamins and is rich in the minerals iron, folate, magnesium, zinc, manganese and fiber. Buckwheat flour is also high in antioxidants, specifically the polyphenol rutin, which has anti-inflammatory properties. Sorghum Flour: Sorghum flour is made from an ancient cereal grain that has been grown for more than 5,000 years. The grain is naturally gluten-free and considered the fifth most important cereal grain in the world. It has a light color and texture, as well as a mild, sweet flavor. Considered a heavy or dense flour, it’s often mixed with other gluten-free flours or used in recipes requiring small amounts of flour. The sorghum grain is high in fiber and protein, which can help slow sugar absorption. It also contains an abundance of the mineral iron, as well as antioxidants that help you fight inflammation. Amaranth Flour: Like buckwheat, amaranth is considered a pseudocereal. It’s a group of more than 60 grains that were once considered a staple food in the Inca, Maya and Aztec civilizations. Amaranth has an earthy, nutty flavor and tends to take on the flavor of other ingredients. It can replace 25% of wheat flour but should be combined with other flours when baking. The best use of this type of flour is for making tortillas, pie crusts and bread. It’s rich in fiber, protein and the micronutrients manganese, magnesium, phosphorus, iron and selenium. These nutrients aid brain function, bone health and DNA synthesis. Teff Flour: Teff is the world’s smallest grain and is 1/100 the size of a kernel of wheat. It comes in a variety of colors, ranging from white to red to dark brown. Light colors have a mild flavor, while darker shades are more earthy in taste. Teff flour has traditionally been used to make injera, a fermented, sourdough-like Ethiopian bread. It’s now also used for other foods like pancakes, cereals, breads and snacks. It can be substituted for 25–50% of wheat or all-purpose flour. Teff flour is high in protein, which promotes a feeling of fullness and can help reduce cravings. Its high fiber content can help manage blood sugar, decrease appetite and aid weight loss. What's more, it contains more calcium than any other grain and is the only ancient grain containing vitamin C. Arrowroot Flour: Arrowroot flour is a less common gluten- and grain-free powder. It’s made from a starchy substance extracted from a tropical plant known as Maranta arundinacea. It's a versatile flour and can be used as a thickener or mixed with almond, coconut or tapioca flours for bread and dessert recipes. If you want a crispy, crunchy product, use it on its own. This flour is rich in potassium, B-vitamins and iron. Studies have shown it may stimulate immune cells and boost immune function. Brown Rice Flour: Brown rice flour is made from ground brown rice. It’s considered a whole-grain flour and contains the bran, germ and endosperm. It has a nutty flavor and can be used to make a roux, thicken sauces or prepare breaded foods, such as fish and chicken. Brown rice flour is often used to make noodles and can be combined with other gluten-free flours for bread, cookie and cake recipes. This flour is high in protein and fiber, both of which can help lower blood sugar levels and reduce body weight. It’s also rich in iron, B vitamins, magnesium and manganese, as well as plant compounds called lignans. Research suggests that lignans help protect against heart disease. Oat Flour: Oat flour is made by grinding whole-grain oats. It gives baked goods more flavor than all-purpose flour and results in a chewier, crumblier texture. Baking with oat flour will likely make your end product more moist. Due to its lack of gluten, some ingredients will need to be adjusted to create light and fluffy baked goods. Oats contain a type of soluble fiber called beta-glucan, which has numerous health benefits. This fiber can help lower “bad” LDL cholesterol, as well as blood sugar and insulin levels. They’re also rich in other nutrients like protein, magnesium, phosphorus, B-vitamins and the antioxidant group avenanthramides. Corn Flour: Corn flour is a very finely ground version of cornmeal. Cornmeal is made from the whole kernel, including the bran, germ and endosperm. It’s commonly used as a thickener for liquids and can be used to make tortillas and breads. Corn flour comes in white and yellow varieties and can be combined with other gluten-free flours to make pizza crust. It’s high in fiber and a good source of the carotenoids lutein and zeaxanthin. These two plant compounds act as antioxidants and can benefit eye health by decreasing age-related macular degeneration and reducing the risk of cataracts. It’s also high in vitamin B6, thiamine, manganese, magnesium and the antioxidant selenium. Corn is from a different branch of the grass family than gluten-rich wheat, barley and rye. Chickpea Flour: Chickpeas are part of the legume family. Chickpea flour is made from dry chickpeas and is also known as garbanzo flour, gram flour and besan. Chickpeas have a nutty taste and grainy texture and are popular in Middle Eastern and Indian cuisine. Chickpea flour is used to make falafel, hummus and the flatbread socca. It’s a good source of fiber and plant-based protein. These nutrients work together to slow digestion, promote fullness and manage body weight. Chickpea flour is also high in the minerals magnesium and potassium, both of which play a positive role in boosting heart health. Coconut Flour: Coconut flour is made from dried coconut meat and offers a mild coconut flavor. Its light texture yields similar results to regular flour and is good for baking breads and desserts. Note that coconut flour absorbs a lot more water than regular or almond flour. It’s high in the saturated fat lauric acid. This medium-chain triglyceride can provide energy for your body and may help lower “bad” LDL cholesterol in combination with the flour’s fiber content. Research suggests its fiber content may help maintain healthy blood sugar levels, as it does not cause them to spike. Tapioca Flour: Tapioca flour is made from the starchy liquid extracted from the South American cassava root. This flour is used as a thickener in soups, sauces and pies and has no discernable flavor or taste. It can also be used in combination with other gluten-free flours in bread recipes. Aside from carbohydrates, tapioca flour provides little nutritional value in the form of fiber, protein or micronutrients. In fact, it's considered inferior to other whole-grain, gluten-free flours and often thought of as empty calories. One health benefit of tapioca flour is its resistant starch content, which functions like fiber. Resistant to digestion, this starch is linked to improved insulin sensitivity, lower blood sugar levels, reduced appetite and other digestive benefits. Cassava Flour: Cassava is a starchy root vegetable or tuber native to South America. It’s also known as yucca. In contrast to tapioca flour, which is made from a starchy liquid extracted from the cassava root, cassava flour is made by grating and drying the whole root. This flour is gluten-, grain- and nut-free. It’s most similar to white flour and can easily be used in recipes calling for all-purpose flour. It has a neutral flavor and is easily digestible. It’s also lower in calories than coconut or almond flours. Cassava flour consists of mostly carbohydrates. Similar to tapioca flour, it also provides resistant starch, which has a variety of digestive system benefits. Some research suggests that the resistant starch content in this type of flour may help lower blood sugar levels and improve insulin sensitivity. Note that processing the cassava root may decrease the levels of resistant starch present in the flour. Because cassava flour can be used alone in food products, it’s less likely to be contaminated. Tigernut Flour: Despite its name, tigernut flour is not made from nuts. Tigernuts are small root vegetables that grow in North Africa and the Mediterranean. Tigernut flour has a sweet and nutty flavor that works well in baked goods. Its sweetness allows you to cut back on the sugar quantity in your recipe. Note that it’s slightly coarser than white flour and likely results in products with more texture. One-fourth cup packs 10 grams of fiber, which can help lower cholesterol. Tigernut flour is also rich in healthy monounsaturated fat, iron, phosphorus, potassium and vitamins E and C. Newer on the gluten-free market, few companies produce this flour. The risk of gluten contamination is low, as tigernuts are not grain based.

Ingredients: · 1 cup sweet rice flour · 1 cup brown rice flour · ½ cup sugar · ½ teaspoon baking powder · ½ teaspoon salt · 1 cup coconut cream · 2 ounces butter, melted · 2 eggs · 1 teaspoon vanilla · ½ cup sweetened red bean paste · 1 cup water · 1 cup sugar · 1” ginger root, sliced · ½ cup sesame seeds · Optional: Red Bean or Green Tea Ice Cream Method: 1. Preheat oven to 350 degrees. 2. Add flours, sugar, baking powder and salt to a bowl or mixer. Mix until combined. 3. Add coconut cream, butter and vanilla. Mix until incorporated. 4. Add eggs 1 at a time and mix until combined. Beat for 2 minutes or until smooth. 5. Add red bean paste and beat for 1 minute. 6. Place into bundt pans and bake for 20-25 minutes. 7. While cake is baking, add water, sugar and ginger to a saucepan over medium heat. Bring to a boil, continue to boil for 3 minutes. Turn off heat and let sit until cakes are ready. 8. Remove cakes from oven when done. Let sit for 5-7 minutes. Remove from bundt pan and set on a baking sheet. 9. Strain ginger syrup and place into a small bowl. Put sesame seeds on a plate. 10. One by one, dunk top of cake into the syrup, then press gently into sesame seeds. Set aside to let syrup permeate the cakes. Drizzle with remaining syrup. 11. If desired, serve with red bean or green tea ice cream and enjoy! Makes 6 mini bundt cakes.

Ingredients · 1-2 tablespoons nutritional yeast (add more for a more intense “cheese” flavor) · 1/2 teaspoon garlic powder · ½ teaspoon salt · 2/3 cup unbleached all-purpose flour or alternate flour · 1/4 cup oat flour · 3 tablespoons yellow cornmeal · 1/4 teaspoon baking powder · 3 tablespoons olive oil · 2-4 tablespoons cold water Method: 1. Preheat oven to 350 degrees and line a baking sheet with parchment paper. 2. Add dry ingredients to a food processor and process to thoroughly combine. 3. Add olive oil through feed tube, while on low, until crumbly. 4. Add cold water 1 tablespoon at a time until it forms a loose dough. 5. Remove from processor and form into a loose ball with your hands. 6. Lay on a lightly floured surface, dust the top with flour, and roll to 1/8th inch thick with a lightly floured rolling pin. Use a knife, pizza cutter or small cut cookie cutter shape to cut the dough into square crackers. Optional: dot the centers with a fork prong or chopstick for more character/resemblance to a Cheez-It. 7. Bake for 12-17 minutes or until puffy and golden brown. These are pretty tender. For a crispier cracker, bake until golden brown. Makes about 50 crackers.

Ingredients: · 1 ½ cups self-rising flour · 1 cup Greek yogurt · ½ teaspoon salt · Water, as needed Method: 1. In a bowl, whisk together flour and salt. Mix in Greek yogurt. Mix until a dough forms. If too dry, add water a very little bit at a time until dough comes together. 2. Knead on the counter for 8-10 minutes or until elastic. Stretch onto pan or into desired shape. 3. Top and cook at 500 degrees for approx. 10-15 minutes or until done.

Ingredients: For the cookies: · 1 cup cornstarch · 3/4 cup flour, plus more as needed · 1 teaspoon baking powder · 1/2 teaspoon baking soda · 1/4 teaspoon fine salt · 8 tablespoons unsalted butter (1 stick), at room temperature · 1/3 cup granulated sugar · 2 large egg yolks · 1 tablespoon pisco or brandy · 1/2 teaspoon vanilla extract · 1 cup dulce de leche, at room temperature · Powdered sugar, for dusting For the dulce de leche: · 4 cups milk · 1 1/4 cups sugar · 1/4 teaspoon baking soda · 1 teaspoon vanilla Method: 1. Start the dulce de leche by stirring together milk, sugar and baking soda in a large saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. (After about an hour, stir more often as milk caramelizes, to avoid burning.) Remove from heat and stir in 1 teaspoon vanilla. Transfer to a bowl to cool. 2. Place the cornstarch, measured flour, baking powder, baking soda, and salt in a medium bowl and whisk briefly to combine; set aside. 3. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed, stopping the mixer to scrape down the sides of the bowl once with a rubber spatula, until the mixture is light in color and fluffy, about 3 minutes. Add the egg yolks, pisco or brandy, and vanilla and mix until incorporated, about 30 seconds. Stop the mixer and scrape down the sides of the bowl. On low speed, gradually add the reserved flour mixture and mix until just incorporated with no visible white pockets, about 30 seconds. 4. Turn the dough out onto a piece of plastic wrap, shape it into a smooth disk, and wrap it tightly. Place in the refrigerator until firm, at least 1 hour. 5. Meanwhile, heat the oven to 350°F and arrange a rack in the middle. Line 2 baking sheets with parchment paper and set aside. 6. Remove the dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. Lightly flour the top of the dough. Roll to 1/4-inch thickness (the dough will crack but can be easily patched back together). Stamp out 24 rounds using a plain or fluted 2-inch round cutter, rerolling the dough as necessary until all of it is gone. 7. Place the cookies on the prepared baking sheets, 12 per sheet and at least 1/2 inch apart. Bake 1 sheet at a time until the cookies are firm and pale golden on the bottom, about 12 to 14 minutes. (The cookies will remain pale on top.) Transfer to a wire rack to cool completely. 8. Flip half of the cookies upside down and gently spread about 2 teaspoons of the dulce de leche on each. Place a second cookie on top and gently press to create a sandwich. Dust generously with powdered sugar before serving.

Ingredients 8 slices bacon, diced 1 ham hock 2-3 large bunches fresh collard greens 6 cups chicken stock 3 cloves garlic 1 large onion 1/4 cup apple cider vinegar Hot Sauce, to taste Salt & Pepper to taste Method: 1. Turn pressure cooked to brown setting. Render bacon and remove when crispy. Saute onion and garlic in bacon fat. 2. Add all remaining ingredients to pressure cooker and place on high pressure for 25 minutes. Let naturally release. 3. Shred meat from ham hock and remove bones, fat and skin. Enjoy! You may also make gravy with your potlikker!!

Ingredients: · 2 # beef sirloin, cut in chunks · Oil as needed · 2 onion, diced · 3 carrot, diced · 5 garlic cloves, smashed · 4 T. flour · 12 oz. ale · 2 C. stock · 3 bay leaves · 5 sticks thyme · 8 oz. bacon, diced · 8 oz. mushrooms, quartered · 3 garlic, smashed · 2 sticks thyme · Pie Crust x 2 (top and bottom), recipe follows Preparation 1. Season as you go. 2. In a pressure cooker on the browning setting, add the beef, in batches so not to overcrowd the pan, and brown well. Remove and set aside. Continue with the rest of the beef. Add oil as necessary between batches. 3. Add a little more oil if needed, and add the onion, carrot, and garlic. Saute until a nice caramelization occurs. 4. Singer the pan with the flour, and stir in well. Cook the flour for 2 minutes, stirring occasionally so it doesn’t burn. Add the ale and cook until thick, 1-2 minutes. Then add the stock, bay leaves and thyme, and browned sirloin (with any juices). Put the lid on the pressure cooker and set a 45 minutes timer on high pressure. Let release naturally. 5. Meanwhile while the pressure cooker is going, render out the bacon in a pan until it is crispy. Remove from the pan and add the mushrooms, garlic, and thyme. Saute until the mushrooms are cooked. When the pressure has released form the pressure cooker, add the mushroom/bacon mixture in. Let cool for 4-6 hours. 6. Roll the pie dough out place it in the pan, fill with the filling with a slotted spoon. Add enough of the gravy to make it saucy, but not overly sauce. Lay the top pie crust over and crimp the whole way around the edges. Cut a couple slits in the top and bake in a preheated 375 degrees oven for 40-50 minutes.

Ingredients: · 1 T. oil · 1 onion, diced · 5 cloves garlic, minced · 1# chorizo · 3 T. butter · 3 T. flour · 3 C. milk · 2 roasted hatch chiles, diced · 1 bay leaf · Salt and pepper · 2 green onions, sliced Preparation 1. In a large saute pan, heat the oil. Add the onion and garlic and saute for 2 minutes. Do not let the garlic burn. 2. Add the chorizo and break up slightly while cooking. Do not mince. When the chorizo is cooked, move everything in the pan to one side and wipe out the grease with a paper towel. 3. Add the butter and melt. When the butter is melted around the chorizo mixture, add the flour and stir in well. Cook out the starches in the flour for 3 minutes on medium low heat, stirring occasionally to ensure the flour doesn’t burn to the pan. 4. Now add the milk in a slow steam, stirring constantly so all of the flour incorporates and there are no lumps. Add the chiles and the bay leaf, salt and pepper. Cook over medium low heat until the sauce thickens. Check again for seasoning. Pour over buttermilk biscuits and garnish with the green onions.

Ingredients: · ½ C. chopped walnuts · 1/3 C. tart cherries · 2 T. bourbon · 1/3 C. panko · 1/3 C. milk · 1 Lb. bison · 2 slices bacon, diced very small · ½ onion, small dice · 2 T. chopped tarragon · 2 tsp. coriander, ground · 2 eggs · 2 T. ketchup · Pinch of chili pepper flakes · Salt and pepper Method: 1. Preheat oven to 350. 2. In a small saute pan, toast the walnuts over low heat. Set aside. 3. In a small bowl, mix the cherries with the bourbon, set aside for 15 minutes. 4. In a large bowl, mix together the panko and milk. Let sit for 10 minutes. Then add the bison, diced bacon, onion, tarragon, ground coriander, eggs, ketchup, chili flake, and salt and pepper. Mix well. Transfer to a loaf pan and bake until a thermometer inserted reads 165 degrees. 5. Top with the gravy and then the toasted walnuts. For the Mushroom Tarragon Gravy: · 1 T. oil · ¼ C. diced onion · 2 cloves garlic, smashed · 4 oz quartered mushrooms · 1 T. flour · 1 C. beef consommé · 1 T. chopped tarragon In a saute pan, sweat the onion and garlic in the oil until fragrant. Add the mushrooms and cook until soft. Sprinkle over the flour and coat everything well. Cook the flour 1-2 minutes. Add the consommé and tarragon. Cook until the gravy has thickened and the starch has cooked out. Season with salt and pepper.