Favorite Recipes of Maverick Swaniel Harrienger

1 cup warm water
2 cups + 2 tablespoons bread flour
7 divided teaspoons olive oil
.5 teaspoon kosher salt
Cooking spray
1 tablespoon yellow cornmeal
2 tablespoons chopped garlic
.33 cup part skim ricotta cheese
3 tablespoons crumbled Gorgonzola cheese
1 ounce thinly sliced taleggio cheese
.25 cup finely grated Parmigiano Reggiano cheese
2 tablespoons chopped fresh chives
Freshly ground black pepper

Pour .75 cup warm water in stand mixer bowl with attached dough hook.  Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife.  Add flour to .75 cup warm water; mix until combined.  Cover and let stand 20 m.  Combine .25 cup warm water and yeast in small bowl; let stand 5 m.  Add yeast mix, 4 tablespoons oil, and salt to flour mix; mix 5 m.  Place dough in large bowl coated with cooking spray; cover surface with plastic wrap lightly coated with cooking spray.  Refrigerate 24 h.
Remove dough from refrigerator.  Let stand, covered, 1 h.  Punch dough down.  Sprinkle cornmeal on lightly floured baking sheet without raised edges.  Press dough into 12″ circle on prepared pan.  Crimp edges to form .5″ border.  Cover dough loosely with plastic wrap.
Position oven rack in lowest setting.  Place pizza stone or heavy baking sheet on bottom rack in oven.  Preheat oven to 550°F.  Preheat stone or sheet 30 m.
Remove plastic wrap from dough.  Combine 1 tablespoon oil and garlic; gently brush garlic mix evenly over dough, leaving .5″ border.  Spread ricotta evenly over dough; arrange Gorgonzola and taleggio evenly over ricotta.  Top with Parmigiano Reggiano.  Slide pizza onto preheated stone or sheet, using a spatula as a guide.  Bake at 550°F 10 m.  Cut pizza into 5 wedges; sprinkle with chives and pepper.  Serves 5.


1.5 teaspoons olive oil
18-ounce package presliced cremini or button mushrooms
1 6-ounce package presliced portobello mushrooms, coarsely chopped
.25 teaspoon freshly ground black pepper
3 minced garlic cloves
1 tablespoon cornmeal
Whole Wheat Pizza Dough or 1 pound refrigerated fresh whole wheat pizza dough
1 thinly sliced plum tomato
1.25 cups shredded part skim mozzarella cheese
1.5 teaspoons chopped fresh thyme

Preheat oven to 500°F.
Heat oil in large nonstick skillet over medium heat.  Add mushrooms and pepper to pan; cook 8 m, stirring occasionally.  Stir in garlic; sauté 30 s.  Remove from heat.
Sprinkle cornmeal on large baking sheet.  Roll dough into 12″ circle on prepared pan.  Arrange tomato slices over dough, leaving .5″ border.  Spread mushroom mix over tomatoes; sprinkle with cheese.
Bake at 500°F 14 m.  Remove pizza from oven; sprinkle with thyme.  Cut pizza into 4 wedges.  Serves 4.

Using A Ceramic Sharpener

Start with hell of blade at tip of sharpener and slide knife down length of sharpener so cutting edge abrades against it.  Apply steady and strong pressure.  Keep knife at same angle constantly.
End with point of blade near base of steel sharpener.  This is a steady stroke, one hand moving toward the other, every inch of cutting edge making contact with sharpener.  Repeat on other side of sharpener to sharpen other side of knife.

Using A Steel Sharpener

Start with heel of blade at base of steel and pull hands away from one another, finishing with tip of blade.  Repeat on other side.  Make sure thar whole blade gets worked against sharpener.  Keep angle 25° and pressure the same.

8 thick slices country bread
Artichoke Basil Spread (look at the last blog post)
4 ounces thinly sliced fontina cheese
.5 bunch trimmed, well-washed, and dried spinach
4 ounces thinly sliced hard salami

Dividing evenly, top each slice of bread with artichoke basil spread; layer half bread slices with cheese, spinach, and salami.  Top with remaining bread, & serve.

1 14 ounce can artichoke hearts in water, drained and quartered, or 1 10 ounce package frozen artichoke hearts, thawed and quartered
.25 cup coarsely chopped fresh basil leaves
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
.25 teaspoon crushed red pepper flakes
Coarse salt and freshly ground pepper

In food processor, combine artichokes, basil, mayonnaise, lemon juice, and red pepper flakes; pulse until smooth.  Season with salt and pepper; pulse just to combine.

Room temperature unsalted butter (baking dish)
4 English muffins, split, toasted, and cut into half moons
.5 pound Canadian bacon, cut into half moons
1.25 cups shredded sharp cheddar cheese
1 cup finely shredded parmesan cheese
8 large eggs
3 cups milk
4.5 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
.25 teaspoon hot sauce

Butter shallow 2 quart baking dish.  Arrange muffin halves and Canadian bacon cut sides down in dish.  Sprinkle evenly with both cheeses.
Whisk together eggs, milk, mustard, .5 teaspoon salt, a pinch of pepper, and hot sauce until combined.  Pour into dish; cover tightly with plastic wrap.  Refrigerate 2 h (min) to overnight (max).
Preheat oven to 350° F.  Place baking dish on rimmed baking sheet.  Bake 1.5 h.  Let stand 10 m before cutting and serving.

2 tablespoons packed light brown sugar
2 navel oranges
1 small fresh pineapple
3 kiwis

Place brown sugar in a large bowl.  Using a paring knife, slice off both ends of each orange.  Following curve of fruit, cut away peel and white pith.  Quarter fruit lengthwise; cut crosswise into .5″ pieces.  Add to bowl.
Cut off both ends of pineapple.  Following curve, cut away peel.  Quarter fruit lengthwise; remove core.  Cut half crosswise into .5″ pieces.  Add to bowl.  Save remaining half for future use.
Halve kiwis crosswise.  To peel, use small spoon to scoop out flesh from each in one piece.  Slice into half moons.  Add to bowl; toss gently to combine.  Serve in bowls.

8 slices Italian bread
3 tablespoons apricot jam
2 ounces room temperature cream cheese
2 large eggs
.5 cup milk
.25 teaspoon ground cinnamon
2 tablespoons unsalted butter
Pure maple syrup and cooked bacon (serving)

Using a paring knife, cut a horizontal slit in each bread slice to form a pocket.  Stir together jam and cream cheese.  Spoon 1 tablespoon mix into each pocket.
In shallow bowl, whisk together eggs, milk, and cinnamon until combined.  In large skillet, melt 1 tablespoon butter over medium-low heat.  Working in batches of two, lay bread slices in egg mix, letting em soak 5 s each side.
Lift slices, letting excess drip back into bowl, and place in skillet.  Cook 3-4 m.  Repeat, adding remaining tablespoon butter to skillet.  Serve immediately with syrup and bacon.

1.75 pounds rhubarb, ends trimmed, cut into .75″ pieces
1 cup sugar
1 tablespoon finely grated peeled fresh ginger

Stir rhubarb and sugar in large saucepan; let stand 10 m.
Stirring occasionally, bring to a boil over medium-high heat.  Reduce heat; simmer, stirring occasionally, 5 m.  Remove from heat.
Place ginger in fine sieve set over a small bowl.  Press with spoon to release 1 teaspoon juice.  Discard solids.  Stir juice into rhubarb mix.  Let cool completely before serving.

.75 cup all purpose flour
1 tablespoon sugar
.75 teaspoon baking powder
.25 teaspoon baking soda
.75 cup cottage cheese
.67 cup milk
2 large egg whites
.5 teaspoon vanilla
5 teaspoons canola oil

In large bowl, whisk together flour, sugar, baking powder, and baking soda.  Stir in cottage cheese, milk, egg whites, and vanilla.
In large skillet, heat 2 teaspoons oil over medium.  Working in batches of 2, drop batter in pan, .25 cup/pancake.
Cook 1 m.  Flip pancakes, and cook 1-2 m more.  Transfer to plate.  Repeat, using 1 teaspoon oil for each of the remaining batches.  Serve immediately.

et cetera