These chocolate-banana-cinnamon paninis are favorites of ours.  We have them a couple of times a month for breakfast, usually on the weekend.  We like to use rustic bread from the farmers market, along with Askinosie chocolate. 

Ingredients
4 slices of rustic whole-grain bread
2 ounces coarsely-chopped chocolate (I use 70% San Jose del Tambo chocolate from Askinosie but milk chocolate will work fine, too.)
1 large, ripe banana, sliced into 1/4″ thick rings
2 T butter, melted
Cinnamon

You will also need:
Pastry brush
Panini maker

Instructions
Slice the bread into 1/2″ thick slices.  Sprinkle the chopped chocolate on top of two slices.  Place pieces of banana over the top of the chocolate.  Top with the remaining slices of bread.  Brush the top slice of the bread with butter.  Sprinkle generously with cinnamon.  Carefully invert the sandwiches and place them on top of the panini-maker, cinnamon side down, being careful not to disrupt the chocolate and banana inside.  Brush the top slice of bread with butter and sprinkle generously with cinnamon.  Grill on the panini-maker until the chocolate is melted and the sandwiches are golden brown.  Remove and slice in half.  Serve immediately. 

Serves 2.

These Meyer lemon loaves are moist, full of citrus flavor and delicious.  Enjoy them with a nice cup of tea. 

Ingredients
2 1/2 cups flour + more for the pans
3/4 tsp baking powder
pinch of salt
2 Meyer lemons
2 cups sugar
5 large eggs
3/4 cup creme fraiche or sour cream
1 stick butter, melted and cooled

Glaze:
1/2 cup sugar
1/2 cup water
1 Meyer lemon

You will also need:
4 small loaf pans
1 small mixing bowl
1 microplaner for zesting
1 juicer
1 large mixing bowl
1 whisk
Large baking sheet
Small saucepan

Instructions
Preheat the oven to 350 degrees F. 

Grease and flour the loaf pans and set aside. 

Mix together the flour, baking powder and salt in the small mixing bowl.  Set aside. 

Zest two of the lemons and place the zest into the large mixing bowl.  Juice the two lemons, as well, and set the juice aside. 

Add the sugar to the lemon zest in the large bowl.  Whisk together to combine.  Add the eggs and whisk together until the eggs are incorporated.  Alternate adding the flour mixture, the sour cream, the melted butter and the lemon juice. Mix well after each addition until all are combined. 

Divide the batter among the loaf pans, place them onto a baking sheet and bake for about 30 minutes until the tops are firm when pressed.  Remove from the oven and set aside to cool. 

To make the glaze, combine the water and sugar in a small saucepan and bring to a boil over high heat.  Reduce the heat slightly and continue to boil for about 2 minutes.  Remove from the heat. 

Zest and juice the remaining lemon.  Add the juice and zest to the sugar syrup in the pan.  Stir to combine.

Turn the cakes out of their pans and set them upright on a plate.  Pour the glaze over the top of the cakes and serve immediately.  These cakes can also be stored in the refrigerator for a couple of days.

Ingredients
2 cup self rising flour
2 T brown sugar 
1 stick (4 oz.) cold European-style butter (such as Plugra), cut into 8 pieces
1/2 cup hachiya persimmon pulp
1/4 cup creme fraiche or buttermilk
Extra flour for rolling out the dough

You will also need:
Food processor
Rolling pin
Biscuit or scone cutter (or a knife)
Buttered baking pan

Instructions
Preheat the oven to 425 degrees F (218 degrees C). 

Place the self-rising flour in a food processor that has been fitted with the blade attachment in the bottom.  Add the brown sugar.  With the food processor on the pulse setting, start adding the cold butter, one piece at a time.  Pulse about 10 times after each addition of butter.  Continue to add the butter until it has all been incorporated, pulsing after adding each piece.  Add the persimmon pulp and the creme fraiche or buttermilk slowly on the pulse setting (you may not need all of it) until the mixture starts to come together in clumps.  Stop the processor and carefully check just the top of the dough (the blade is still inside!) to see if the mixture is moist.  If so, remove the blade.  Then gather up the dough into a ball form with your hands.  If the dough is still too dry, then continue to add creme fraiche or buttermilk until the mixture starts to get moist. 

Spread some flour on the countertop and place the ball of dough there.  With a floured rolling pin, roll out the dough until it is about 1 inch thick.  You can then cut out shapes using your biscuit or scone cutter.  Or you can roll the dough into a circle and cut it into wedges using your knife. 

Place the scones into the buttered baking dish, sides not touching.  Bake for 15-18 minutes until slightly browned. 

Eat right away.  These are great with honey, jam, creme fraiche, clotted creme, etc.

I grew up on Southern-style buttermilk cornbread.  This cornbread is made with white corn meal and is savory, not sweet.  We used it also in our Southern-style cornbread dressing.   

Ingredients
3 T. olive oil (or bacon drippings, to be authentic)
2 eggs, lightly beaten
2 cups white corn meal (plain, not self-rising)
1/2 tsp. fine sea salt
1 tsp. baking soda
2 tsp. baking powder
2 cups buttermilk

You will also need:
a seasoned cast iron skillet (or a heavy baking dish)
a mixing bowl
measuring cups and spoons
a large spoon for mixing

Instructions
Preheat oven to 425oF.

Put the olive oil or bacon drippings into the skillet and place the skillet into the oven to heat while you are mixing up the cornbread.

Beat the eggs, corn meal, the salt, the baking soda, the baking powder and the buttermilk together until combined.

Remove the skillet from the oven. Add the cornbread mixture. The skillet should be hot and the mixture should immediately start to bubble. Put the skillet back into the oven and cook for 25-35 minutes until the cornbread starts to pull away from the sides of the pan. The top should feel springy to the touch.

Serves 8.

Ingredients
2 ½ cups all-purpose (plain) flour
1 t. fine-grained sea salt
1 T. sugar
2 sticks (1/2 pound) butter, cut into 1 T. pieces
About ¾ cup cold water

You will also need:
Food processor with pulse option
Plastic wrap
Rolling pin
Smooth surface
Extra flour to dust surface of rolling area

Instructions
Put flour, salt and sugar in the food processor bowl. Pulse in the butter one piece at a time. (Give each piece about 2-3 pulses – it is important not to over-process, as the dough will get tough.) When all butter has been pulsed in (mixture will resemble crumbly corn meal), slowly pour in the water, while pulsing, until the mixture starts to come together.

Gather up the dough and form into a ball. Split into 2 pieces and wrap each one in plastic wrap. Refrigerate for at least 30 minutes (up to a week is fine).

When ready to make a pie, toss a little flour on your work surface. Take a disk of dough from the refrigerator, unwrap it and roll it out (away from you) until it is very thin, turning ¼ turn with each roll. Place it into a pie dish, make sure it is smooth on the bottom and up the sides. Crimp the edges with your fingers.

Continue with your favorite recipe. This makes 2 pie crusts.

Ingredients
About 7 ounces of soft goat cheese
3 ½ ounces Guryere or Swiss cheese
¼ cup plus 1 T. dry white wine
1 clove garlic
1 ½ T unsalted butter
2 T Cognac
1 ½ t. strong Dijon mustard
Several thick slices of country-style bread
Freshly ground pepper
Several sprigs of thyme or fresh savory
 
You will also need:
Small saucepan
Wooden spoon
Paring knife
Baking sheet
Grater

Instructions
Preheat the broiler.

Coarsely chop the goat cheese. Shred the Gruyere. Set aside.

Place the wine and garlic in a small saucepan. Bring to a boil over low heat and let reduce by half. Add the goat cheese and let melt over low heat, stirring with a wooden spoon. Remove the garlic. Add the Gruyere and butter and stir over low heat until the cheeses are melted and blended.

Remove from heat and add the Cognac and mustard. Keep warm.

Place the bread slices on a baking sheet and toast under the broiler. Remove from the oven and immediately spread each slice of bread with the warm cheese spread. Top with freshly ground pepper.  Garnish each with a sprig of fresh herb.

Serves 6-8.

Ingredients
Sourdough bread, sliced about ¼” thick
½ c. olive oil

1 ½ cup cured ripe olives, pitted
6 cured anchovies (optional)
1 clove fresh garlic, chopped
1/4 cup roughly chopped parsley, plus extra for garnish
2 T. capers, rinsed
Cracked pepper, to taste
¼ cup olive oil
Sea salt (optional)

You will also need:
Food processor
Medium Bowl
Baking sheet

Instructions
Preheat oven to 425oF.

Place bread slices on baking sheet and brush both sides with olive oil. Toast in the oven for about 10 minutes until browned. 

Put the olives, anchovies, garlic, parsley, capers and cracked pepper into the bowl of a food processor. Process at medium speed for about 1 minute. Pour in ¼ cup olive oil. Taste for salt and add salt, if desired. Spoon into a bowl.

To serve, spread the tapenade onto the toasted bread. Garnish with additional parsley, if desired.

The tapenade can be refrigerated for a few days.

Ingredients
2 teaspoons active dry yeast
1 teaspoon sugar
1 cup warm water
1 1/2 Tablespoon olive oil, plus more to oil the bowl later
1 1/2 teaspoon sea salt
Approx. 2 3/4 c. all-purpose flour

You will also need:
1 large bowl for mixing
Fork
Whisk
Spoon for stirring, preferably wooden
Floured board
1 large oiled bowl (use olive oil) for rising
Plastic wrap
Rolling pin
Pizza peels or rimless baking sheets
Cornmeal for dusting the peels or baking sheets
Pastry brush
1 pizza stone (placed into oven and preheated at 500oF for one hour prior to cooking pizza) or a wood-fired pizza oven
Tongs

Instructions
To make the dough:

Sprinkle yeast and sugar over warm water in a large bowl. Stir with a fork to blend. Let stand for 10 minutes or until bubbly.

Whisk in olive oil and salt. Add 2 ¼ cups flour and stir until dough starts to come together. Turn dough out onto a floured board and knead for about 5 minutes, adding more flour as needed (could be as much as ½ cup) so that the dough loses it stickiness. Shape into a ball and transfer to an oiled bowl. Turn dough to coat with oil, then cover tightly with plastic wrap and let rise in a warm spot for 2 hours.

To roll out the dough:

Lightly flour a board or smooth surface. Divide the dough in half for 2 large pizzas or in thirds for three medium pizzas. Roll out one piece of the dough starting at the center and rolling away from you, turning a quarter turn after each stroke. Don’t worry too much about the shape – having it an irregular shape will add to the appeal! Continue to roll out until the dough is about ¼” thick. Repeat with the other piece(s) of dough.

To assemble the pizza:

Dust a pizza peel or a baking sheet with cornmeal. Transfer the rolled-out dough to the dusted peel or baking sheet. You are now ready to add your chosen ingredients.

To bake the pizza:

Preheat pizza stone in a 500oF oven for one hour before baking the pizza. Or, if using a wood-fired oven, make sure that it is up to approximately 500oF (or higher).

Immediately slide the pizza from the peel or baking sheet onto the pizza stone. Bake until crust is crisp and browned, about 7-8 minutes in a 500oF oven.. Remove from oven and slide back onto peel or baking sheet using tongs. Add any finishing touches called for in the recipe, such as fresh arugula, truffle oil, finishing salt, etc.

Slice and enjoy!

Note: Recipe makes enough dough for two large or three medium pizzas. When just starting out, I recommend separating the dough into thirds after it has risen and making 3 medium pizzas.

Ingredients
2 medium-sized Japanese  or Chinese eggplants
3T olive oil + ¼ cup olive oil
1/2 clove minced garlic
1 T lemon juice
1 T chopped basil, plus more basil for garnish
1 roasted red pepper, skinned, seeded and finely chopped
Sea salt to taste
Pepper to taste

Sourdough slices
1 ½ T olive oil

You will also need:
2 baking sheets
Pastry brush
Bowl for mixing
Potato masher
Serving platter

Instructions
Preheat oven to 425oF.

Peel eggplants and chop into about 1” square pieces. Place onto a baking sheet and drizzle with 3 T olive oil. Mix to thoroughly coat the eggplant with olive oil. Bake for about 20-25 minutes, until just soft. Remove from the oven and transfer the eggplant to a bowl. Mash lightly with a potato masher. Add the ¼ cup olive oil, garlic, lemon juice and basil. Stir well to combine. Add finely chopped red pepper and mix well. Add salt and pepper, to taste.

Brush sourdough slices with the remaining olive oil. Bake at 425oF for about 10 minutes, until toasted. Remove from the oven and cover each slice with about 2 T of the eggplant mixture.

Serve on a festive platter.

Ingredients
2 teaspoons active dry yeast
1 teaspoon sugar
1 cup warm water
1 1/2 Tablespoon olive oil, plus more to oil the bowl later
1 1/2 teaspoon sea salt
Approx. 2 3/4 c. all-purpose flour
1/3 cup olive oil
1 cup sliced red onions
1 cup assorted fresh mushrooms, including chanterelles, morels, shitakes or porcinis, if possible.
(If not, use criminis, button or portobello mushrooms.)
Sea salt to taste
Pepper

You will also need:
1 large bowl for mixing
Fork
Whisk
Spoon for stirring, preferably wooden
Floured board
1 large oiled bowl (use olive oil) for rising
Plastic wrap
Rolling pin
Pizza peels or rimless baking sheets
Cornmeal for dusting the peels or baking sheets
Pastry brush
1 pizza stone (placed into oven and preheated at 500oF for one hour prior to cooking pizza) or a wood-fired pizza oven
Tongs
Medium skillet
Large spoon

Instructions
To make the dough:

Sprinkle yeast and sugar over warm water in a large bowl. Stir with a fork to blend. Let stand for 10 minutes or until bubbly.

Whisk in olive oil and salt. Add 2 ¼ cups flour and stir until dough starts to come together. Turn dough out onto a floured board and knead for about 5 minutes, adding more flour as needed (could be as much as ½ cup) so that the dough loses it stickiness. Shape into a ball and transfer to an oiled bowl. Turn dough to coat with oil, then cover tightly with plastic wrap and let rise in a warm spot for 2 hours.

If you are using a pizza stone, preheat it in a 500°F oven for an hour before making the flatbread.

To make the topping:

Heat olive oil in skillet on medium heat. Add sliced onion and sauté until tender. Add mushrooms and continue to cook for about 5 minutes until the mushrooms are tender, as well. Remove from heat and add sea salt and pepper, to taste. Set aside.

To roll out the dough:

Lightly flour a board or smooth surface. Divide the dough into thirds for three medium flatbreads. Roll out one piece of the dough starting at the center and rolling away from you, turning a quarter turn after each stroke. Don’t worry too much about the shape having it an irregular shape will add to the appeal! Continue to roll out until the dough is about ¼” thick. Repeat with the other pieces of dough.

To assemble the flatbread:

Dust a pizza peel or a baking sheet with cornmeal. Transfer the rolled-out dough to the dusted peel or baking sheet. Brush top of dough with olive oil, if desired. Add the topping that you prepared, above.

To bake the flatbread:

Place on pizza stone that has been pre-heated for an hour in a 500°F oven.Or, if using a wood-fired oven, make sure that it is up to approximately 500°F (or higher).

Immediately slide the flatbread from the peel or baking sheet onto the pizza stone. Bake until crust is crisp and browned, about 7-8 minutes in a 500°F oven.. Remove from oven and slide back onto peel or baking sheet using tongs. Add any finishing touches you desire, such as truffle oil, olive oil, etc.

Slice and enjoy!