Hazelnut cookies

http://www.stetted.com/chocolate-hazelnut-cookies-with-espresso-salt/

Veggie enchiladas with carrot sofrito

INGREDIENTS

CARROT SOFRITO

• 1 1/4 pounds carrots, coarsely chopped
• 1 small yellow onion, chopped
• 5 garlic cloves, peeled
• 1/2 pound tomatoes, chopped
• 1/2 cup extra-virgin olive oil
• Kosher salt

ENCHILADAS

• 9 ounces queso fresco, crumbled (about 2 cups)
• 1 cup finely chopped cilantro
• 3/4 cup finely chopped red onion
• Canola oil, for warming
• 12 corn tortillas
• Smoky Tomatillo Salsa
• Mexican crema or sour cream, for drizzling

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 225°. In a food processor, pulse the carrots, onion and garlic until very finely chopped. Scrape the mixture into a medium bowl. Add the tomatoes to the food processor and pulse until nearly smooth.

1. In a medium, deep ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add the carrot mixture and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened slightly and nearly dry, 5 to 7 minutes. Add the tomato puree and cook, stirring occasionally, until most of the liquid has evaporated, 5 minutes. Stir in the remaining 6 tablespoons of olive oil. Transfer the skillet to the oven and bake for 1 1/2 hours until the carrot <em>sofrito</em> is very soft. Season with salt, cover and keep warm over low heat, stirring occasionally.
2. 
   
   In a medium bowl, toss the crumbled <em>queso fresco</em> with the cilantro and red onion.
3. 
   
   In a small skillet, heat 1/2 inch of canola oil over moderately low heat. Add 1 tortilla to the skillet and cook until just pliable, about 20 seconds. Using tongs, transfer the tortilla to a baking sheet. Repeat with the remaining tortillas.
4. 
   
   Working quickly, roll a scant 1/4 cup of the cheese mixture in each tortilla and arrange them on a large platter, seam side down. Spoon the hot <em>sofrito</em> over the enchiladas and scatter the remaining cheese mixture on top; drizzle some of the Smoky Tomatillo Salsa and <em>crema</em> over them and serve, passing additional salsa and <em>crema</em> at the table.

www.foodandwine.com/recipes/no-bake-vegetarian-enchiladas

Brown butter sugar cookies

Ingredients

• 1 cup unsalted butter
• 2 cups all-purpose flour
• 1 & 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup packed light brown sugar
• 1 large egg
• 1 & 1/2 teaspoons vanilla extract
• coarse salt, for sprinkling tops of cookies

Instructions

Place butter in a medium saucepan. Cook over medium heat, stirring frequently. Once butter melts and begins to foam, continue to cook until brown specks begin to appear beneath the foam. Butter will have a nutty aroma. Remove from heat and transfer to a glass bowl. Allow to cool.

Whisk together flour, baking soda, and salt. Set aside.

Beat cooled butter, brown sugar, and sugar until combined. Add egg and vanilla, and mix well. Gradually add flour mixture, mixing just until combined.

Preheat oven to 350°. Line baking sheets with parchment paper or silicone liners.

Using about a tablespoonful of dough, roll into balls and place on prepared pans. Flatten each ball slightly. Sprinkle coarse salt on tops of cookies. (The amount of salt is a preference thing. I recommend just barely a pinch.)

Bake 12-15 minutes, or until edges of cookies are browned and centers are set. Cool in pans on wire racks for 5-10 minutes. Then, transfer cookies to wire racks to cool completely.

Based on:
http://www.bakeorbreak.com/2012/10/browned-butter-salty-sugar-cookies/

Mung bean stew

http://www.bobsredmill.com/recipes/how-to-make/monggo-bean-stew/

Apple cobbler

• 4 cups thinly sliced apples
• 
  
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1 cup chopped pecans
• 1 cup all-purpose flour
• 1/2 cup brown sugar

• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1/2 cup yogurt
• 1/3 cup butter, melted
• 1/4 cup chopped pecans
• Based on: http://allrecipes.com/recipe/15138/apple-pecan-cobbler
• 
  
• Preheat oven to 325 degrees F (165 degrees C). Generously grease a 2-quart baking dish.
• 
  
• Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples
• 
  
• In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.
• 
  
• Bake in oven for 55 minutes.

Oven roasted salmon

http://cooking.nytimes.com/recipes/5703-salmon-roasted-in-butter

Savory Japanese pancakes

http://www.thingsimadetoday.com/2014/04/07/okonomiyaki-savory-japanese-pancakes/