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Strawberry Lemonade Sorbet

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This creamy, strawberry lemonade sorbet screams summer! This has been a favorite when I've taught my ice cream, sorbet and gelato class, refreshing and sweet, accented by a light tartness from fresh lemon juice. While sorbet can easily be made by blending fresh, pureed fruit and simple syrup, I've learned that the addition of just a little xanthan gum in the mix plays a unique role of ensuring a perfect, scoopable texture. While you can always just allow your strawberries to macerate, releasing their natural juices when mixed with sugar and a pinch of salt), roasting the berries yields a more robust flavor, especially when they're super ripe. This recipe is made in two parts, a sorbet base and a puree, so if you're able, give yourself several hours ahead of time to prepare both components (or even the day before, if you can), to ensure the ingredients are very cold before adding them to your ice cream maker.

INGREDIENTS:

Sorbet Base

  • 1-¼ C. Water
  • 1 C. Granulated Sugar
  • ¼ C. Light Corn Syrup
  • ½ tsp. Xanthan Gum

Strawberry Lemonade Puree

  • 1-½ Pints Fresh Strawberries, hulled and quartered
  • ½ C. Granulated Sugar
  • 2 Each Lemons, Freshly Squeezed
  • ¼ tsp. Kosher Salt

INSTRUCTIONS:

Before getting started, follow the instructions for your ice cream maker and be sure to freeze the core, if required. My favorite ice cream maker is this one from Cuisinart, which has an automatic, commercial-grade compressor so it’s ready to use anytime, batch after batch, no pre-freezing necessary.

Prepare the Sorbet Base

Step 1: To prepare the sorbet base, measure the water, granulated sugar, light corn syrup and xanthan gum. Mix the sugar and the xanthan gum together.

While xanthan gum is an ingredient you may not be too familiar with, adding it will help protect your homemade sorbet (or ice creams) from developing ice crystals when frozen; you can find it the baking aisle of most grocery stores.

Note: I used Pure Cane Granulated Golden Sugar, which is less processed than regular white sugar, and what I had on hand. Your base will come out looking a bit cloudy using regular sugar- mine just has a slight golden-brown hue.

Step 2: Add all of the sorbet base ingredients together in a pot over medium-low heat. Whisk just until the sugar has fully dissolved, about 3-4 minutes. Keep an eye on it, as you don't want the mixture to simmer.

Step 3: Remove the mixture from heat, pour into a separate container with a tight-fitting lid or a glass bowl, allow to cool completely, and then store in the refrigerator, covered, for at least 4 hours.

Prepare the Strawberry Lemonade Puree

Step 4: Preheat your oven to 350℉. Line 2 baking sheet pans with parchment paper and gather all of your ingredients. Hull and quarter the strawberries.

Step 5: In a large bowl, toss the strawberries with the sugar and salt. Squeeze in the juice from both lemons and mix well. If you want a more 'tart' and less 'sweet' sorbet with a stronger lemonade flavor, first zest the lemons, and then cut in half before squeezing.

Step 6: Spoon the prepared strawberries onto the baking sheets and place in the preheated oven for 20 minutes. We're just looking to enhance the flavor of the berries and release their natural juices, not take on any color.

Step 7: After baking, move the strawberry pieces and any juice into a bowl or large glass liquid measuring cup. Allow the berries to cool.

Step 8: Once cooled, process the berry mixture in a blender for 2-3 minutes. Move the liquid to a container with a tight-fitting lid, or a glass bowl fitted tightly with plastic wrap. Place in the refrigerator for a few hours to get cold.

Churn the Sorbet

Step 9: Once both the sorbet base and the strawberry lemonade puree have chilled for several hours, combine the two liquids together and whisk thoroughly.

Step 10: Pour the mixture directly into your ice cream maker, and churn for about 40-45 minutes, or until the sorbet has reached a creamy, thickened consistency.

Step 11: Spoon your finished sorbet into an ice cream container with a tight-fitting lid and place in the freezer for a minimum of 4 hours to allow it to freeze properly for the right texture.

Strawberry Lemonade Sorbet

This delightful and refreshing sorbet will be the perfect treat for hot summer days!
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Course: Dessert
Cuisine: French
Keyword: Gelato, Ice Cream, Strawberries, Strawberry
Prep Time: 10 minutes
Cook Time: 20 minutes
Chilling & Freezing Time: 8 hours 30 minutes
Servings: 12 Servings
Calories: 143kcal

Equipment

Ingredients

Sorbet Base

  • 1-¼ C. Water
  • 1 C. Granulated Sugar
  • ¼ C. Light Corn Syrup
  • ½ tsp. Xanthan Gum

Strawberry Lemonade Puree

  • 1-½ Pints Fresh Strawberries, hulled and quartered
  • ½ C. Granulated Sugar
  • 2 Each Lemons, Freshly Squeezed
  • ¼ tsp. Kosher Salt

Instructions

  • Before getting started, follow the instructions for your ice cream maker and be sure to freeze the core, if required. My favorite ice cream maker is this one from Cuisinart, which has an automatic, commercial-grade compressor so it’s ready to use anytime, batch after batch, no pre-freezing necessary.

Prepare the Sorbet Base

  • To prepare the sorbet base, measure the water, granulated sugar, light corn syrup and xanthan gum.
    Note: I used Pure Cane Granulated Golden Sugar, which is less processed than regular white sugar, and what I had on hand. Your base will come out looking a bit milky using regular- mine just has a slight brown hue.
  • Mix the xanthan gum and the sugar, then add all of the sorbet base ingredients together in a pot over medium-low heat. Whisk just until the sugar has fully dissolved, about 3-4 minutes. Keep an eye on it, as you don't want the mixture to simmer.
  • Remove the mixture from heat, pour into a separate container with a tight-fitting lid or a glass bowl, allow to cool completely, and then store in the refrigerator, covered, for about 4 hours.

Prepare the Strawberry Lemonade Puree

  • Preheat your oven to 350℉. Line 2 baking sheet pans with parchment paper and gather all of your ingredients. Hull and quarter the strawberries.
  • In a large bowl, toss the strawberries with the sugar and salt. Squeeze in the juice from both lemons and mix well. If you want a more 'tart' and less 'sweet' sorbet, first zest the lemons, and then cut in half before squeezing.
  • Spoon the prepared strawberries onto the baking sheets and place in the preheated oven for 20 minutes. We're just looking to enhance the flavor of the berries and release their natural juices, not take on any color.
  • After baking, move the strawberry pieces and any juice into a bowl or large glass liquid measuring cup. Allow the berries to cool.
  • Once cooled, process the berry mixture in a blender for 2-3 minutes. Move the liquid to a container with a tight-fitting lid, or a glass bowl fitted tightly with plastic wrap. Place in the refrigerator for a few hours to get cold.

Churn the Sorbet

  • Once both the sorbet base and the strawberry lemonade puree have chilled for several hours, mix the two liquids together and whisk thoroughly to combine.
  • Pour the mixture directly into your ice cream maker, and churn for about 40-45 minutes, or until the sorbet has reached a creamy, thickened consistency.
  • Spoon your finished sorbet into an ice cream container with a tight-fitting lid and place in the freezer for a minimum of 4 hours to allow it to freeze properly for the right texture.

Nutrition

Serving: 1Scoop | Calories: 143kcal | Carbohydrates: 38g | Protein: 0.4g | Sodium: 54mg | Potassium: 77mg | Fiber: 0.9g | Sugar: 36g | Calcium: 8.7mg | Iron: 0.2mg

Roasted Pineapple Sorbet

by

Fresh fruit desserts are the absolute best, in my opinion, and fresh pineapple is one of those fruits that I always love having on hand. In the summertime, a scoop of sorbet is so light and refreshing, and roasting the pineapple intensifies that delicious flavor even more.

Ingredients:

  • 1 Large Pineapple, skin removed, cored, and cut into chunks
  • ¾ Cup Simple Syrup
  • 2 tsp. Vodka

Instructions:

Before getting started, follow the instructions for your ice cream maker and be sure to freeze the core, if required. My favorite ice cream maker is this one from Cuisinart, which has an automatic, commercial-grade compressor so it's ready to use anytime, batch after batch!

Step 1: Preheat your oven to 400℉. Grab your pineapple and simple syrup along with a cutting board, Chef knife, and a large bowl. Cut the pineapple by first slicing off the ends, standing the cut pineapple upright, cutting off the skin, quartering, removing the core, and then cutting the rest of the pineapple into chunks.

Step 2: Lay the pineapple chunks onto the parchment lined sheet pan, and roast in the preheated oven for about 30 minutes. You want the pineapple to just lightly dry out but not take on any color (a little bit around the edges of some pieces is okay). Allow the fruit to cool, just a few minutes.

Step 3: Place the roasted pineapple into the blender, along with the simple syrup and vodka and process, 1-2 minutes until the mixture is smooth. The vodka aids the mixture from freezing solid, without imparting any flavor to the sorbet.

Step 4: Pour the mixture into a container with a tight-fitting lid, or a glass bowl tightly wrapped with plastic. Place in the refrigerator for a few hours to get cold.

Step 5: After chilling your sorbet mixture, add it to your ice cream maker and process, about 30 minutes. The texture will thicken once it's been churned but won't be the same consistency as ice cream.

Step 6: Spoon your churned sorbet into a 1.5 to 2-Quart, freezer safe container or ice cream tub, such as this one from Tivolo. Freeze for at least 4 hours, or ideally overnight for the best consistency.

Roasted Pineapple Sorbet

Roasting fresh pineapple adds a rich depth of flavor in this delicious frozen treat!
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Course: Dessert
Cuisine: French
Keyword: Desserts, Frozen Desserts, Fruit Desserts, Gelato, Ice Cream, Pineapple, Sorbet
Prep Time: 10 minutes
Cook Time: 30 minutes
Chilling & Freezing Time: 6 hours 30 minutes
Servings: 12 Servings
Calories: 73kcal

Equipment

Ingredients

  • 1 Lg Pineapple, skin removed, cored and cut into chunks
  • ¾ C. Simple Syrup
  • 2 tsp. Vodka added to the simple syrup

Instructions

  • Preheat your oven to 400℉. Grab your pineapple and simple syrup along with a cutting board, Chef Knife, and a large bowl. Cut the pineapple by first slicing off the ends, standing the cut pineapple upright, cutting off the skin, quartering, removing the core, and then cutting the rest of the pineapple into chunks.
  • Lay the pineapple chunks onto the parchment lined sheet pan, and roast in the preheated oven for about 30 minutes. You want the pineapple to just lightly dry out but not take on any color (a little bit around the edges of some pieces is okay). Allow the fruit to cool, just a few minutes.
  • Place the roasted pineapple into the blender, along with the simple syrup, and process, 1-2 minutes until the mixture is smooth.
  • Pour the mixture into a container with a tight-fitting lid, or a glass bowl tightly wrapped with plastic. Place in the refrigerator for a few hours to get cold.
  • After chilling your sorbet mixture, add it to your ice cream maker and process, about 30 minutes. The texture will thicken once it's been churned but won't be the same consistency as ice cream.
  • Spoon your churned sorbet into a 1.5 to 2-Quart, freezer safe container or ice cream tub, such as this one from Tivolo. Freeze for at least 4 hours, or ideally overnight for the best consistency.

Nutrition

Serving: 1Scoop | Calories: 73kcal | Carbohydrates: 19g | Protein: 0.4g | Fat: 0.1g | Sodium: 1.4mg | Potassium: 82mg | Fiber: 1.1g | Sugar: 17g | Calcium: 10mg | Iron: 0.2mg

Quiche Lorraine

by

Early on in my culinary education, we learned how to make Quiche Lorraine. It's an excellent foundational recipe, given that the dish is comprised of several classic techniques, such as learning how to make a pastry shell, blind baking, creating a custard, blanching, knife skills and sautéing. Ideally, once you have those basic skills honed, you learn that you no longer need to follow a "recipe" to create a delicious quiche.

A quintessential brunch dish, this savory French tart starts with a delicate, homemade crust and is filled with a rich egg custard combined with broccoli, shallot, bacon, and assorted cheeses. It also reheats beautifully for a quick meal throughout the week.

Ingredients:

  • 1 Recipe Pate Brisee (Simple Pie Dough)
  • 5 Lg. Eggs
  • 2 C. Heavy Cream
  • 1 Head Fresh Broccoli about two cups blanched, chopped into small florets
  • 1-½ C. Freshly Shredded Gruyere and Swiss Cheese
  • 8 oz Thick Cut Bacon 6-8 slices, cut into lardons
  • 2 Medium Shallots, minced, about ¼ cup fresh, before sautéing
  • ½ tsp. Olive Oil to sauté the shallot
  • 1 tsp. Kosher Salt
  • ½ tsp. Freshly Ground Black Pepper
  • Pinch Freshly Grated Nutmeg, to taste

Instructions:

Step 1: Gather your ingredients. If you haven't already done so, you'll need to prepare a recipe for Pate Brisee and follow the instructions here. Preheat the oven to 375°F.

Step 2: To prepare the broccoli, use a Chef's Knife to carefully remove the florets from the stalk, and chop the florets into small pieces. Discard the trimmings.

Step 3: Next, we'll need to blanch the broccoli. Add water to a small, heavy-bottomed saucepan and bring to a boil. Add in a palmful of kosher salt. While the water is coming up to temperature, fill a large bowl with ice water and set near the stove. Once boiling, add the broccoli and cook, just until the water returns to a boil, about 1-2 minutes. You don't want to overcook it!

Immediately move the broccoli from the boiling water directly into the ice bath. This will stop the vegetable from continuing to cook, as well as lock in the bright green color. Leave the broccoli in the ice water for a few minutes, then strain, and set aside.

Step 4: In a small sauté pan set over medium-high heat, add in a little olive oil. Sauté the minced shallots just until translucent, 3-4 minutes. Season lightly with salt and pepper. Set aside.

Step 5: In a mixing bowl, whisk the eggs, then season with salt, pepper and nutmeg.

Slowly incorporate the heavy cream and set aside.

Step 6: Grab your prepared, and blind-baked pastry shell, along with all of your prepared filling ingredients.

Sprinkle half the cheese blend over the bottom of the pastry shell, then add in the shallots, bacon, broccoli, and the remainder of the cheese. Then pour in the egg custard. Very carefully, use a fork to swirl the ingredients around to ensure that the custard sinks through the layers.

Add half the cheese
Sprinkle in the sauteed shallots
Add the bacon lardons
Add the broccoli
Add in the remainder of the cheese
Pour in the egg custard

Step 7: Bake the quiche in the preheated oven for about 40-45 minutes. The internal temperature should be 165°F. If not using a thermometer, the edges and top of the quiche should be golden brown, the custard should be firm all the way through, and a knife inserted into the center should not only come out clean but also be hot. * Allow the quiche to cool slightly to fully set before serving. Remove the sides and bottom of the tart pan and serve either warm or at room temperature.

*A little trick we learned in culinary school is to place the knife on the skin between the bottom lip and the chin, after being removed from the center of the dish, and if it is hot to the touch, it's cooked through.

Quiche Lorraine

A quintessential brunch dish, this savory French tart starts with a delicate, homemade crust and is filled with a rich egg custard combined with broccoli, shallot, bacon, and assorted cheeses.
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Course: Breakfast, Brunch, Lunch, Main Course
Cuisine: French
Keyword: Breakfast, Brunch, Eggs, Quiche
Prep Time: 20 minutes
Cook Time: 45 minutes
Pastry Crust Preparation Time: 1 hour 10 minutes
Servings: 8 Servings
Calories: 639kcal

Equipment

  • Food Processor
  • 1 11" Round Tart Pan with a removable bottom or a large pie plate
  • Cutting Board
  • Chef Knife
  • Small, Non-Stick Sauté Pan
  • Rubber Spatula
  • Medium, Heavy-Bottomed Pot
  • Large Bowl, filled with Ice
  • Kitchen Spider or Stainless Slotted Spoon
  • Rolling Pin
  • Parchment Paper
  • Fork or Stainless Whisk
  • Instant-Read Thermometer optional

Ingredients

  • 1 Recipe Pate Brisee (Simple Pie Dough) Pate Brisee (Simple Pie Dough) - the desired dish
  • 5 Lg. Eggs
  • 2 C. Heavy Cream
  • 1 Head Fresh Broccoli about two cups blanched
  • 1-½ C. Freshly Shredded Gruyere and Swiss Cheese
  • 8 oz Thick Cut Bacon 6-8 slices
  • 2 Medium Shallots, minced about ¼ cup fresh, before sautéing
  • 1 tsp. Kosher Salt
  • ½ tsp. Freshly Ground Black Pepper
  • Pinch Freshly Grated Nutmeg, to taste

Instructions

  • Gather your ingredients, including a prepared recipe for Pate Brisee, a simple pie dough. Preheat the oven to 375°F.
  • To prepare the broccoli, use a Chef's Knife to carefully remove the florets from the stalk, and chop the florets into small pieces. Discard the trimmings.
  • Next, we'll need to blanch the broccoli. Add water to a small, heavy-bottomed saucepan and bring to a boil. Add in a palmful of kosher salt. While the water is coming up to temperature, fill a large bowl with ice water and set near the stove. Once boiling, add the broccoli and cook, just until the water returns to a boil, about 1-2 minutes. You don't want to overcook it!
    Immediately move the broccoli from the boiling water directly into the ice bath. This will stop the vegetable from continuing to cook, as well as lock in the bright green color. Leave the broccoli in the ice water for a few minutes, then strain, and set aside.
  • In a small sauté pan set over medium-high heat, add in a little olive oil. Sauté the minced shallots just until translucent, 3-4 minutes. Season lightly with salt and pepper. Set aside.
  • In a mixing bowl, whisk the eggs, then season with salt, pepper and nutmeg. Slowly incorporate the heavy cream and set aside.
  • Grab your prepared, and blind-baked pastry shell, along with all of your prepared filling ingredients.
    Sprinkle half the cheese blend over the bottom of the pastry shell, then add in the shallots, bacon, broccoli, and the remainder of the cheese. Then pour in the egg custard. Very carefully, use a fork to swirl the ingredients around to ensure that the custard sinks through the layers.
  • Bake the quiche in the preheated oven for about 40-45 minutes. The internal temperature should be 165°F. If not using a thermometer, the edges and top of the quiche should be golden brown, the custard should be firm all the way through, and a knife inserted into the center should not only come out clean but also be hot. * Allow the quiche to cool slightly to fully set before serving. Remove the sides and bottom of the tart pan and serve either warm or at room temperature.
    *A little trick we learned in culinary school is to place the knife on the skin between the bottom lip and the chin, after being removed from the center of the dish, and if it is hot to the touch, it's cooked through.

Nutrition

Serving: 250g | Calories: 639kcal | Carbohydrates: 29g | Protein: 20g | Fat: 50g | Saturated Fat: 29g | Cholesterol: 252mg | Sodium: 497mg | Potassium: 403mg | Fiber: 2.9g | Sugar: 3.7g | Calcium: 298mg | Iron: 1.6mg

Pate Brisee (Simple Pie Dough)

by

Another fabulous recipe from my days at L'Academie! Unlike fruit pies dough, which are made with sugar, egg and vanilla, Pat Brisee is a simple, light and flaky, 'not sweet' dough that's perfect for making quiche or other savory pies and tarts. If rolled thin, it will be tender and delicate, incredibly delicious, and perfect every time, and comes together with only 4 simple ingredients that you probably already have on hand. If you don't have a food processor, no problem- you can easily prepare this dough using just your hands, but a rolling pin is essential to making a crust!

Ingredients:

  • 8 oz. All Purpose Flour about 1-¾ C, measured by the spoon and sweet method
  • 5 oz. Cold, Unsalted Butter, cut into Cubes, 10 Tablespoons
  • 1 tsp. Kosher Salt
  • 7-8 T. Ice Cold Water

Instructions:

Step 1: Gather your ingredients, along with a food processor, and have a piece of parchment paper available. Stir the salt into the flour.

Step 2: Gently toss the butter into the flour to coat each piece.

If preparing the dough by hand, use clean hands, work directly in the bowl, massaging the butter with your fingers until you have pea-sized pieces. Drizzle in the water a few tablespoons at a time, working the mixture into a cohesive dough.

Alternatively, if you have a pastry blender, you can cut the butter into the flour and work the ice water in until the dough comes together.

Step 3: If using the food processor, add the flour and butter mixture into the bowl, drizzle in the ice water, starting with only 6 or 7 Tablespoons.

Step 4: Pulse the mixture just until the dough comes together. It should look shaggy, and a little crumbly, but will hold its shape if pressed together. If the dough has absorbed all of the water and appears too dry, add in another tablespoon of the ice water, process again, and add the remaining tablespoon of water, only if needed. You do not want a wet dough.

Step 5: Regardless of your method, move the ball of dough onto a clean work surface and press into a round, disc shape. Place the disc onto the parchment paper, wrap tightly in plastic wrap, and stick in your refrigerator to rest for an hour.

Step 6: After allowing your dough to rest and the butter in the dough to firm, place the disc onto your clean work surface, lightly dusted with flour.

You'll want to go ahead and preheat your oven to 350°F while you prepare your pie crust shell.

Using a rolling pin, gently begin tapping down on the dough to loosen it up. This helps to ensure that your dough doesn't crack or break apart. Rotate the dough, and repeat.

Step 7: Roll out the dough as thinly as you can, occasionally lightly dusting the surface of the dough with flour and rotating it so it doesn't stick to your work surface.

Step 8: Once the dough has been rolled to a round larger than your tart pan, ensuring that there is enough to line the bottom and up the sides...

Carefully fold the dough in half, and place over the tart pan. Press down gently to ensure that the dough is securely tucked into every crevice.

Step 9: Using your hands or the rolling pin pressed over the rim of the pan, trim the edges. Use your fingers to lightly press into the crimped sides. The dough will shrink slightly as it bakes, so be sure that the edges are just slightly higher than the rim.

Step 10: Use a fork to pierce small holes over the entire bottom of your pie crust shell. This step will help keep the dough from puffing up, as well as making sure that air gets beneath the bottom layer, ensuring an even bake.

Step 11: Line your shell with parchment paper, and fill the center with baking weights, if using. You can also use any dry beans. Alternatively, if neither of these are an option, you can press a sheet of aluminum foil down over the parchment, just be sure to press lightly into the sides of the tart pan.

Step 12: "Blind Bake" your pie crust shell in the preheated oven for about 5 minutes. Remove the parchment with the filling, return the pan to the oven for another 10 minutes, just until the crust is a pale golden brown.

You're now ready to fill and bake!

Pate Brisee (Simple Pie Dough)

A light and flaky "not sweet" pie dough that's perfect for quiche, savory pies or tarts.
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Course: Basics, Breakfast, Brunch, Pastry
Cuisine: French
Keyword: Pastry, Tart Dough
Prep Time: 10 minutes
Chilling Time: 1 hour
Servings: 8 Servings
Calories: 230kcal

Equipment

  • 1 11" Round Tart Pan with a removable bottom or a large pie plate
  • Food Processor
  • Fork
  • Pastry Blender optional
  • Parchment Paper
  • Plastic Wrap
  • Baking Pie Weights or dry beans
  • Aluminum Foil if not using pie weights or beans

Ingredients

  • 8 oz. All Purpose Flour about 1-¾ C, measured by the spoon and sweet method, plus a little extra to dust your work surface
  • 5 oz. Cold, Unsalted Butter, Cut into Cubes 10 Tablespoons
  • 1 tsp. Kosher Salt
  • 7-8 T. Ice Cold Water

Instructions

  • Gather your ingredients, along with a food processor, and have a piece of parchment paper available. Stir the salt into the flour.
  • Gently toss the butter into the flour to coat each piece.
    If preparing the dough by hand, use clean hands, work directly in the bowl, massaging the butter with your fingers until you have pea-sized pieces. Drizzle in the water a few tablespoons at a time, working the mixture into a cohesive dough.
    Alternatively, if you have a pastry blender, you can cut the butter into the flour and work the ice water in until the dough comes together.
  • If using the food processor, add the flour and butter mixture into the bowl, drizzle in the ice water, starting with only 6 or 7 Tablespoons.
  • Pulse the mixture just until the dough comes together. It should look shaggy, and a little crumbly, but will hold its shape if pressed together. If the dough has absorbed all of the water and appears too dry, add in another tablespoon of the ice water, process again, and add the remaining tablespoon of water, only if needed. You do not want a wet dough.
  • Regardless of your method, move the ball of dough onto a clean work surface and press into a round, disc shape. Place the disc onto the parchment paper, wrap tightly in plastic wrap, and stick in your refrigerator to rest for an hour.
  • After allowing your dough to rest and the butter in the dough to firm, place the disc onto your clean work surface, lightly dusted with flour.
    You'll want to go ahead and preheat your oven to 350°F while you prepare your pie crust shell.
  • Using a rolling pin, gently begin tapping down on the dough to loosen it up. This helps to ensure that your dough doesn't crack or break apart. Rotate the dough and repeat.
  • Roll out the dough as thinly as you can, occasionally lightly dusting the surface of the dough with flour and rotating it so it doesn't stick to your work surface.
  • Once the dough has been rolled to a round larger than your tart pan, ensuring that there is enough to line the bottom and up the sides, carefully fold the dough in half, and place over the tart pan. Press down gently to ensure that the dough is securely tucked into every crevice.
  • Using your hands or the rolling pin pressed over the rim of the pan, trim the edges. Use your fingers to lightly press into the crimped sides. The dough will shrink slightly as it bakes, so be sure that the edges are just slightly higher than the rim.
  • Use a fork to pierce small holes over the entire bottom of your pie crust shell. This step will help keep the dough from puffing up, as well as making sure that air gets beneath the bottom layer, ensuring an even bake.
  • Line your shell with parchment paper, and fill the center with baking weights, if using. You can also use any dry beans. This step will also ensure that your dough remains thin and flaky, without puffing.
    Alternatively, if neither of these are an option, you can press a sheet of aluminum foil down over the parchment, just be sure to press lightly into the sides of the tart pan.
  • "Blind Bake" your pie crust shell in the preheated oven for about 5 minutes. Remove the parchment with the filling, return the pan to the oven for another 10 minutes, just until the crust is a pale golden brown.
    You're now ready to fill and bake!

Nutrition

Serving: 47g | Calories: 230kcal | Carbohydrates: 22g | Protein: 2.9g | Fat: 14g | Saturated Fat: 8.9g | Cholesterol: 38mg | Sodium: 241mg | Potassium: 30mg | Fiber: 0.8g | Sugar: 0.1g | Calcium: 4.3mg | Iron: 0.3mg

Bakery-Style Cinnamon Rolls

by

Ingredients:

Dough

  • ½ + ⅔ Cup Whole Milk Divided
  • 324 grams Unbleached Bread Flour Divided (2-½ Cups, 3 Tbsp.)
  • 1 tsp. Kosher Salt
  • 25 grams Granulated White Sugar about 2 Tablespoons
  • 2-¼ tsp. Instant Yeast
  • 4 Tbsp. Unsalted Butter, at Room Temperature

Cinnamon Sugar Filling

  • 1 Tbsp. Unsalted Butter, Melted
  • ¾ Cup Light Brown Sugar, Packed
  • ¼ Cup Unbleached Bread Flour
  • 1-½ Tbsp. Cinnamon
  • 1 Tbsp. Granulated Sugar
  • 1 Pinch Kosher Salt

Buttercream Icing

  • 6 Tbsp. Unsalted Butter
  • 4 Cups Powdered Sugar
  • 2 tsp. Vanilla Extract
  • ¼ Cup Whole Milk
  • Pinch Kosher Salt

Miscellaneous Ingredients

  • Cooking Spray
  • 2 Tbsp. Unsalted Butter, melted to brush onto the hot baked cinnamon rolls

Instructions:

Step 1: Gather all of your dough ingredients, along with measuring cups and spoons, a digital kitchen scale, a large mixing bowl, whisk, a small pot and a stand mixer.

In two separate liquid measuring cups, measure out ½ cup milk and ⅔ cup milk.

Place your mixing bowl onto the scale, set measurement to grams, and press tare to zero out the weight of the bowl itself. Weigh 324 grams of unbleached bread flour. Scoop out 3 tablespoons of the flour and place in a small, separate bowl. This should leave you with 300 grams of flour remaining.

Note: If you don't have a scale, use the "Spoon & Sweep' method! Portion out 2-½ cups by first stirring the flour, then use a spoon to fill the measuring cups, using the handle of the spoon to level and sweep away excess. Separately, measure out 3 tablespoons of the flour and place in a small bowl.

Step 2: To the larger mixing bowl with the flour, add 6 grams of kosher salt (about 1 tsp), 25 grams of sugar (about 2 Tablespoons), and 2-¼ tsp. of instant yeast (if using a packet of dry yeast, this will be the exact amount you need). Whisk the ingredients together and set aside.

Step 3: In a small pot over medium low heat, mix together the ½ cup of milk and the 3 tablespoons of reserved bread flour. Stir using a wooden spoon until the mixture comes together to form a thick paste, and there are no visible lumps, about 2-3 minutes. Add this mixture directly to the bowl of your stand mixer.

Step 4: Add the flour mixture, ⅔ cup of milk and 4 tablespoons of softened butter into the stand mixer bowl, fitted with the dough hook attachment. Run the mixer for about 10 minutes, scraping down the sides and pulling the dough from the hook midway through. You may also want to use a plastic bench scraper to pull up any unworked dough on the bottom of the bowl.

Step 5: Remove the dough from the mixing bowl, knead lightly with your hands to form into a ball, and place in a medium, glass mixing bowl sprayed lightly with cooking spray (to avoid sticking), and cover tightly with plastic wrap.

Place the bowl in a warm, draft-free area of your kitchen. If your oven has a proof setting, or even an inside light, place it here. Allow your dough to rise about 90 minutes, or just until it has about doubled in size.

Step 6: In the meantime, begin preparing the filling. Mix together the tablespoon of melted butter, ¾ cup packed light brown sugar, ¼ cup bread flour, pinch of kosher salt, cinnamon, granulated sugar, and vanilla extract. Mix everything together using a fork until the mixture comes together like heavy, wet sand. Cover and set aside.

Step 7: After the dough has proofed, spray a clean work surface lightly with cooking spray. You'll want to grab a rolling pin, along with a plastic kitchen ruler, if you have one. Place the dough directly onto the surface, and using your fingertips, gently begin pressing the dough into a rectangle. The dough should be very soft and pillowy, spreading easily and not bouncing back.

Step 8: Use the rolling pin to gently roll out the dough to a 12x10 inch rectangle (the full length of a standard ruler on the long end, and just a few inches shy in depth.

Sprinkle the surface of the dough with the filling mixture, leaving a small border around the outside.

Step 9: To begin rolling, start with light fingertips along the long end of the dough, gently pressing forward from the middle out towards the ends and keeping the dough tightly sealed without pressing too firmly down.

Step 10: Once the dough is fully rolled, lightly tap the ends in to ensure the roll still measures about 12 inches in length.

Using a knife or your bench scraper, carefully mark the dough in the center, mark each half in the center again, and again, so that you have 8 equal portions.

Grab a portion of dental floss, long enough that it can fit around the dough and still have plenty of room. Carefully run the floss underneath until you've reached the center mark. Cross the floss in an 'X' and pull tight. The dough will divide into two equal portions. Repeat until you have cut all 8 rolls.

Step 11: Spray a 13x9 glass baking dish with cooking spray, then place rolls into the pan. Cover the pan with plastic wrap and allow an additional one hour for the final proofing.

After 45 minutes, set the oven to 350℉ so that it will be hot about the same time that your rolls are ready for baking.

Note: If you are making these ahead, and want to bake your rolls in the morning, you can do a slow rise by placing them into refrigerator overnight and then taking them out about 90 minutes to 2 hours before baking to allow the rolls to come back to room temperature and finish proofing.

Alternatively, you can freeze these cinnamon rolls after before the second proof. After you've placed the rolls in the glass baking dish, cover tightly with plastic wrap and add a plastic lid (if you have one) or create a second tight wrap with aluminum foil. Place into the freezer until the night before you are ready to bake. Allow the rolls to thaw in the refrigerator overnight and then bring them to room temperature for about 2 hours before baking the next day.

Step 12: After the second rise, your rolls should have puffed up a bit and will be soft to the touch. Bake for 15-20 minutes in the preheated oven.

Step 13: Gather all of the ingredients to prepare the buttercream frosting. In a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar, along with a pinch of salt. Start at a slow speed, and then increase as the mixture comes together, to ensure that the powdered sugar stays in the bowl. Add in the vanilla extract, and slowly drizzle in the milk, up to ¼ cup. Whip the frosting until light and fluffy, 4-5 minutes, but stiff enough to hold peaks.

Step 15: Just before the rolls have finished baking, melt the small portion of reserved butter, then immediately brush directly onto the hot rolls after you have taken them out of the oven.

Allow the rolls to cool slightly before adding the buttercream frosting so that it doesn't completely melt.

Bakery-Style Cinnamon Rolls

You'll never want to pop open that cylinder of pre-made dough after you've made these amazing, bakery-style cinnamon rolls from scratch!
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Course: Breakfast, Brunch
Cuisine: American
Keyword: Breakfast, Brunch, Cinnamon Rolls, Pastry
Prep Time: 40 minutes
Cook Time: 15 minutes
Proofing Time: 2 hours 30 minutes
Servings: 8 servings
Calories: 355kcal

Equipment

  • KitchenAid Stand Mixer with Dough Hook and Paddle Attachments
  • Digital Kitchen Scale
  • Measuring Cups and Spoons
  • Liquid Measuring Cups
  • Large Bowl
  • Small Pot
  • Medium Glass Bowl
  • Small, microwave-safe bowl
  • Wire Whisk
  • Wooden Spoon
  • Plastic Bench Scraper
  • Fork
  • Rolling Pin
  • Plastic Ruler optional
  • Plastic Wrap
  • Dental Floss, Unflavored
  • 13 x 9 Glass Baking Dish
  • Rubber Spatula
  • Pastry Brush
  • Spoon

Ingredients

Dough

  • ½ + ⅔ Cup Whole Milk Divided
  • 324 grams Unbleached Bread Flour Divided (2-½ Cups, 3 Tbsp.)
  • 1 tsp. Kosher Salt
  • 25 grams Granulated White Sugar about 2 Tablespoons
  • 2-¼ tsp. Instant Yeast
  • 4 Tbsp. Unsalted Butter, at Room Temperature

Cinnamon Sugar Filling

  • 1 Tbsp. Unsalted Butter, Melted
  • ¾ Cup Light Brown Sugar, Packed
  • ¼ Cup Unbleached Bread Flour
  • 1-½ Tbsp. Cinnamon
  • 1 Tbsp. Granulated Sugar
  • 1 Pinch Kosher Salt

Buttercream Icing

  • 8 Tbsp. Unsalted Butter, at Room Temperature 2 Sticks
  • 5 Cups Powdered Sugar 5 Cups
  • 2 tsp. Vanilla Extract
  • ¼ Cup Whole Milk
  • Pinch Kosher Salt

Miscellaneous Ingredients

  • Cooking Spray
  • 2 Tbsp. Unsalted Butter, melted to brush onto the hot baked cinnamon rolls

Instructions

  • Gather all of your dough ingredients, along with measuring cups and spoons, a digital kitchen scale, a large mixing bowl, whisk, a small pot and a stand mixer.
  • In two separate liquid measuring cups, measure out ½ cup milk and ⅔ cup milk.
    Place your mixing bowl onto the scale, set measurement to grams, and press tare to zero out the weight of the bowl itself. Weigh 324 grams of unbleached bread flour. Scoop out 3 tablespoons of the flour and place in a small, separate bowl. This should leave you with 300 grams of flour remaining.
    Note: If you don't have a scale, use the "Spoon & Sweep' method! Portion out 2-½ cups by first stirring the flour, then use a spoon to fill the measuring cups, using the handle of the spoon to level and sweep away excess. Separately, measure out 3 tablespoons of the flour and place in a small bowl.
  • To the larger mixing bowl with the flour, add 6 grams of kosher salt (about 1 tsp), 25 grams of sugar (about 2 Tablespoons), and 2-¼ tsp. of instant yeast (if using a packet of dry yeast, this will be the exact amount you need.) Whisk the ingredients together and set aside.
  • In a small pot over medium low heat, mix together the ½ cup of milk and the 3 tablespoons of reserved bread flour. Stir using a wooden spoon until the mixture comes together to form a paste, and there are no visible lumps, about 2-3 minutes. Add this mixture to the bowl of your stand mixer.
  • Add the flour mixture, ⅔ cup of milk and 4 tablespoons of softened butter into the stand mixer bowl, fitted with the dough hook attachment. Run the mixer for about 10 minutes, scraping down the sides and pulling the dough from the hook midway through. You may also want to use a plastic bench scraper to pull up any unworked dough on the bottom of the bowl.
    Remove the dough from the mixing bowl, knead lightly with your hands to form into a ball, and place in a medium, glass mixing bowl sprayed lightly with cooking spray (to avoid sticking), and cover tightly with plastic wrap.
    Place the bowl in a warm, draft-free area of your kitchen. If your oven has a proof setting, or even an inside light, place it here. Allow your dough to rise about 90 minutes, or just until it has about doubled in size.
  • In the meantime, begin preparing the filling. Mix together the tablespoon of melted butter, granulated sugar, brown sugar, bread flour, pinch of kosher salt, cinnamon, and vanilla extract. Mix everything together using a fork until the mixture comes together like heavy, wet sand. Cover and set aside.
  • After the dough has proofed, spray a clean work surface lightly with cooking spray. You'll want to grab a rolling pin, along with a plastic kitchen ruler, if you have one. Place the dough directly onto the surface, and using your fingertips, gently begin pressing the dough into a rectangle. The dough should be very soft and pillowy, spreading easily and not bouncing back.
  • Use the rolling pin to gently roll out the dough to a 12x10 inch rectangle (the full length of a standard ruler on the long end, and just a few inches shy in depth.
    Sprinkle the surface of the dough with the filling mixture, leaving a small border around the outside.
  • To begin rolling, start with light fingertips along the long end of the dough, gently pressing forward from the middle out towards the ends and keeping the dough tightly sealed without pressing too firmly down.
  • Once the dough is fully rolled, lightly tap the ends in to ensure the roll still measures about 12 inches in length.
    Using a knife or your bench scraper, carefully mark the dough in the center, mark each half in the center again, and again, so that you have 8 equal portions.
    Grab a portion of dental floss, long enough that it can fit around the dough and still have plenty of room. Carefully run the floss underneath until you've reached the center mark. Cross the floss in an 'X' and pull tight. The dough will divide into two equal portions. Repeat until you have cut all 8 rolls.
  • Spray a 13x9 glass baking dish cooking spray, then place rolls into the pan. Cover the pan with plastic wrap and allow an additional hour for the final proofing.
    After 45 minutes, set the oven to 350℉ so that it will be hot about the same time that your rolls are ready for baking.
    Note: If you are making these ahead, and want to bake your rolls in the morning, you can do a slow rise by placing them into refrigerator overnight and then taking them out about 90 minutes to 2 hours before baking to allow the rolls to come back to room temperature and finish proofing.
    Alternatively, you can freeze these cinnamon rolls after before the second proof. After you've placed the rolls in the glass baking dish, cover tightly with plastic wrap and add a plastic lid (if you have one) or create a second tight wrap with aluminum foil. Place into the freezer until the night before you are ready to bake. Allow the rolls to thaw in the refrigerator overnight and then bring them to room temperature for about 2 hours before baking the next day.
  • After the second rise, your rolls should have puffed up a bit and will be soft to the touch. Bake for 15-20 minutes in the preheated oven.
  • Gather all of the ingredients to prepare the buttercream frosting. In a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar, along with a pinch of salt. Add in the vanilla extract, and slowly drizzle in the milk, up to ¼ cup. Whip the frosting until light and fluffy, 4-5 minutes, but stiff enough to hold peaks.
  • Just before the rolls have finished baking, melt the small portion of reserved butter, then immediately brush directly onto the hot rolls after you have taken them out of the oven.
    Allow the rolls to cool slightly before adding the buttercream so the frosting doesn't completely melt.

Notes

Extra Bakery-Style Cinnamon Rolls can be stored in the refrigerator for a few days if wrapped tightly in an air-tight container. Keep buttercream frosting separate and top rolls after they've been rewarmed, either in a 350℉ oven for about 5 minutes (preferred) or in the microwave for about 1 minute (if you're in a rush!)  

Nutrition

Serving: 1Roll | Calories: 355kcal | Carbohydrates: 51g | Protein: 6.7g | Fat: 12.9g | Saturated Fat: 8.3g | Cholesterol: 37.5mg | Sodium: 257mg | Potassium: 10.8mg | Fiber: 1.4g | Sugar: 20g | Vitamin C: 2.6mg | Calcium: 28.6mg | Iron: 2mg

Brioche

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Rich, buttery and slightly sweet, fresh Brioche is a beautiful, enriched bread that tastes as good as it looks! This was one of the first bread recipes we made in culinary school and is absolutely one of my favorites. You can serve thin slices with salted butter or jam, thicker slices make incredible French toast, like this recipe for Cereal Crunch Brioche French Toast, or break off a section for a decadent sandwich or dinner roll. As with many bread recipes, you'll want to start the process of making Brioche a day ahead, giving your dough sufficient time to rest at a cold temperature in the refrigerator overnight before baking.

Ingredients:

  • 54 g Warm Water (105-110°F) appx. ¼ C or 1.8 fluid oz.
  • 9 g Instant Yeast appx. 1 Tbsp.
  • 1 Lb. All Purpose Flour appx. 3-⅔ Cups
  • 56 g Granulated Sugar appx 3-½ Tbsp.
  • 7 g Kosher Salt 1-½ tsp
  • 5 Large Eggs, at room temperature
  • 8 oz Unsalted Butter, at room temperature, 2 sticks
  • Cooking Spray, to coat the proofing bowl and loaf pans
  • 1 Whole Egg, lightly scrambled with a pinch of kosher salt (for an egg wash)

Instructions:

Step 1: Gather all of your ingredients, a digital kitchen scale and thermometer, along with a stand mixer.

Step 2: In a small, liquid measuring cup or bowl, measure out the warm water and be sure it's anywhere between 105-110°F. Sprinkle the yeast over the water, and stir using a fork, just until mixed, and set aside. The mixture will become frothy as the yeast activates.

Step 3: Using the bowl of your stand mixer, measure out 1 pound of flour. Remember to tare (zero out) the weight of the bowl itself so you have an accurate measurement. If not using the scale, be sure to use the 'Spoon and Sweep' method*; in this case, approximately 3-½ Cups.

*The 'spoon and sweep' method is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour once the cup is full.

Step 4: Mix the sugar and salt into the flour.

Step 5: Fit the bowl back onto to base of the stand mixer and add in the proofed yeast. With the mixer on medium-low, stir the ingredients just until they come together. You'll have a dry, crumbly dough.

Step 6: Begin adding the eggs, one at a time, and mix those into the dough just until the yolks have been incorporated and you no longer see any glossy streaks from the egg whites.

Step 7: Once all of the eggs have been added to the dough, increase the mixer's speed to medium-high, and knead the dough for eight (8) minutes. The dough will go from looking shaggy to smooth.

Step 8: Slowly begin working in the butter by adding in a few pieces at a time. You want your butter to be at room temperature, not too cold (or it will struggle to mix into the dough properly) and not too warm (or it will melt and make your dough wet, loose, and harder to work with). Run the mixer until there are no more large chunks of butter in the dough, a few minutes with each addition. Don't rush this step! You may want to use a silicone spatula or a flexible scraper to clean up the sides and bottom of the bowl every so often to ensure all of the ingredients are being incorporated.

Step 9: Once all of the butter has been worked into a smooth and cohesive dough, use a flexible scraper to remove the dough from the mixing bowl, and move into a large, glass bowl that's been sprayed lightly with cooking spray. The dough will be sticky!

Cover the bowl tightly with plastic wrap, and set aside for 2-3 hours, or until the dough has doubled in size.

Step 10: After several hours and your dough has risen, gently punch down the dough to release the excess fermented gas. Re-cover the bowl tightly with plastic wrap, and place into the refrigerator overnight (12-16 hours) so the dough can go through a cold fermentation process.

Step 11: The next day, remove your dough from the refrigerator. It will be quite firm, and easy to handle.

Grab your digital kitchen scale, if using, along with a bench scraper, and 2 loaf pans, each lightly sprayed with cooking spray.

Step 12: Remove the dough from the bowl and place it directly onto the kitchen scale. Whatever the measurement (in grams), divide this number, by 14. You'll need 7 equally portioned balls of dough for each loaf.

For example, if your dough weighs 1023 grams, each individual portion of dough should weigh approximately 73 grams.

Step 13: Lightly dust your clean worksurface with flour and begin portioning out the individual balls of dough.

If not using a kitchen scale, cut the dough in half multiple times, trying to keep the portion sizes as even as possible.

Roll each ball to make the dough as smooth as possible, guiding the dough from the palm of your hand and your fingers in a circular 'C' motion on your work surface. This is an important step, as you'll want smooth rounds of dough as they go through their second and final rise before baking.

Step 14: Stagger 7 balls of dough into each prepared loaf pan, leaving a little room in between each, cover the tops tightly with plastic wrap, and set aside at room temperature for 90 minutes and up to 2 hours, until the dough has nearly doubled in size.

Step 15: About an hour into your final rise, preheat your oven to 350°F.

Step 16: If you haven't done so already, mix one egg and a pinch of kosher salt in a small bowl to create an egg wash.

Once your dough has doubled in size, and your oven is up to temperature, use a pastry brush to gently brush the tops of the dough.

Step 17: Bake the brioche in the oven for about 40-45 minutes, or until the tops are golden brown and a digital thermometer inserted into the bread reads 205°F.

Brioche

This buttery, slightly sweet and decadent Brioche will look like it came from a French Patisserie!
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Course: Appetizer, Bread, Breakfast, Brunch
Cuisine: French
Keyword: Artisan Bread, Bread, Homemade Bread
Prep Time: 30 minutes
Rest Time: 21 hours
Servings: 12 Slices
Calories: 323kcal

Equipment

  • KitchenAid Stand Mixer fitted with a dough hook
  • Kitchen Scale
  • Measuring Cups and Spoons
  • Small Mixing Bowl
  • Large Mixing Bowl
  • Digital Thermometer
  • Fork
  • Flexible Bench Scraper
  • 2 Loaf Pans
  • Silicone Pastry Brush

Ingredients

  • 54 g Warm Water (105-110℉) appx. ¼ C. or 1.8 fluid oz.
  • 9 g Instant Yeast appx. 1 Tbsp.
  • 1 Lb All Purpose Flour plus extra for dusting work surface
  • 56 g Granulated Sugar appx. 3-½ Tbsp. or 2 oz.
  • 7 g Kosher Salt appx. 1.5 t.
  • 5 Lg. Eggs, at room temperature
  • 226 g Unsalted Butter, at room temperature 8 oz or 2 Sticks
  • Cooking Spray, such as Pam to prepare the bowls and loaf pans
  • 1 Large Egg, mixed with a pinch of Kosher Salt for the egg wash

Instructions

  • Gather all of your ingredients, a digital kitchen scale and thermometer, along with a stand mixer.
  • In a small, liquid measuring cup or bowl, measure out the warm water and be sure it's anywhere between 105-110°F. Sprinkle the yeast over the water, and stir using a fork, just until mixed, and set aside. The mixture will become frothy as the yeast activates.
  • Using the bowl of your stand mixer, measure out 1 pound of flour. Remember to tare (zero out) the weight of the bowl itself so you have an accurate measurement. If not using the scale, be sure to use the 'Spoon and Sweep' method*; in this case, approximately 3-½ Cups.
    *The 'spoon and sweep' method is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour once the cup is full.
  • Mix the sugar and salt into the flour.
  • Fit the bowl back onto to base of the stand mixer and add in the proofed yeast. With the mixer on medium-low, stir the ingredients just until they come together. You'll have a dry, crumbly dough.
  • Begin adding the eggs, one at a time, and mix those into the dough just until the yolks have been incorporated and you no longer see any glossy streaks from the egg whites.
  • Once all of the eggs have been added to the dough, increase the mixer's speed to medium-high, and knead the dough for eight (8) minutes. The dough will go from looking shaggy to smooth.
  • Slowly begin working in the butter by adding in a few pieces at a time. You want your butter to be at room temperature, not too cold (or it will struggle to mix into the dough properly) and not too warm (or it will melt and make your dough wet, loose, and harder to work with). Run the mixer until there are no more large chunks of butter in the dough, a few minutes with each addition. Don't rush this step! You may want to use a silicone spatula or a flexible scraper to clean up the sides and bottom of the bowl every so often to ensure all of the ingredients are being incorporated.
  • Once all of the butter has been worked into a smooth and cohesive dough, use a flexible scraper to remove the dough from the mixing bowl, and move into a large, glass bowl that's been sprayed lightly with cooking spray. The dough will be sticky!
  • Cover the bowl tightly with plastic wrap, and set aside for 2-3 hours, or until the dough has doubled in size.
  • After several hours and your dough has risen, gently punch down the dough to release the excess fermented gas. Re-cover the bowl tightly with plastic wrap, and place into the refrigerator overnight (12-16 hours) so the dough can go through a cold fermentation process.
  • The next day, remove your dough from the refrigerator. It will be quite firm, and easy to handle.
    Grab your digital kitchen scale, if using, along with a bench scraper, and 2 loaf pans, each lightly sprayed with cooking spray.
  • Remove the dough from the bowl and place it directly onto the kitchen scale. Whatever the measurement (in grams), divide this number, by 14. You'll need 7 equally portioned balls of dough for each loaf.
    For example, if your dough weighs 1023 grams, each individual portion of dough should weigh approximately 73 grams.
  • Lightly dust your clean worksurface with flour and begin portioning out the individual balls of dough.
    If not using a kitchen scale, cut the dough in half multiple times, trying to keep the portion sizes as even as possible.
  • Roll each ball to make the dough as smooth as possible, guiding the dough from the palm of your hand and your fingers in a circular 'C' motion on your work surface. This is an important step, as you'll want smooth rounds of dough as they go through their second and final rise before baking.
  • Stagger 7 balls of dough into each prepared loaf pan, leaving a little room in between each, cover the tops tightly with plastic wrap, and set aside at room temperature for 90 minutes and up to 2 hours, until the dough has nearly doubled in size.
  • About an hour into your final rise, preheat your oven to 350°F.
  • If you haven't done so already, mix one egg and a pinch of kosher salt in a small bowl to create an egg wash.
    Once your dough has doubled in size, and your oven is up to temperature, use a pastry brush to gently brush the tops of the dough.
  • Bake the brioche in the oven for about 40-45 minutes, or until the tops are golden brown and a digital thermometer inserted into the bread reads 205°F.

Nutrition

Serving: 83g | Calories: 323kcal | Carbohydrates: 34g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 118mg | Sodium: 263mg | Potassium: 36mg | Fiber: 1.4g | Sugar: 4.8g | Calcium: 12mg | Iron: 2.2mg

Classic Soft Pretzels

by

Growing up near Philadelphia, soft pretzels (along with cheesesteaks) are practically part of my DNA. They're hard to pass up, and even as an adult, it's still one of my favorite ballpark treats. Around the city, you're more likely to find oval shaped pretzels with a twist in the center, baked in tight rows to be broken apart and shared with a friend. Gas station varieties are typically cold and damp (not yummy) since they're slipped into plastic bags right after baking and then stored on a shelf, waiting. While still delicious, those you get in the mall are soft, dripping with butter or seasoned with cinnamon sugar, but are missing that crunchy exterior and soft, chewy inside. The classic, German-origin style is how I love them best, and this version adapted from King Arthur Flour, is perfection. Give yourself a couple of hours to make these, which mostly includes rest time, but you'll get to enjoy them the same day!*

Ingredients

  • 360 grams Unbleached Bread Flour appx. 3 Cups*
  • 209 grams Warm Water, (105-110°F) just shy of 1 Cup
  • 20 grams Unsalted Butter, at room temperature, cut into small pieces
  • 8 grams Fine Sea Salt appx. 1-¼ tsp.
  • 5 grams Instant Yeast appx. 1-½ tsp.
  • 10 Cups Boiling Water (for the water bath, not to be used in the recipe)
  • 4 Tbsp. Baking Soda (for the water bath, not to be used in the recipe)
  • 2-3 Tbsp. Kosher Salt (to season the pretzels)
  • 1-2 Tbsp. Salted Butter, melted (to brush on the pretzels after baking)

Instructions

Step 1: Gather all of your ingredients, along with a kitchen scale, glass liquid measuring cup and digital thermometer.

Step 2: Place the bowl of your stand mixer onto the kitchen scale and be sure to tare (zero out) the weight of the bowl itself so you get an accurate measurement. Weigh 360 grams of flour. If not using a scale, use the Spoon and Sweep Method*.

The 'spoon and sweep' method is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour once the cup is full.

Step 3: Measure out the warm water to 209 grams (or just shy of one liquid cup), and use a thermometer to make sure the temperature is anywhere between 105°F and 110°F.

Step 4: Affix the mixing bowl back to its base, and with the dough hook attached, add the measured salt, yeast, water and butter. Mix all of the ingredients together for a minute or two on a medium-low setting, just until everything comes together and forms a sticky dough. Use a flexible scraper to clean up the sides and bottom of the bowl and make sure all of the ingredients are incorporated.

Step 5: Increase the speed to medium-high and mix for about 6 minutes, until the dough has thoroughly been kneaded.

Step 6: Using your hands, gently shape the dough and place in a lightly oiled glass bowl. Cover the bowl tightly with plastic wrap and set aside in a warm place in your kitchen. Allow the dough to rest and double in size, about ninety (90) minutes.

Step 7: After resting, remove the dough from the bowl, gently kneading it with your hands to deflate, and place it onto a clean, lightly floured work surface. You'll also want to have your bench scraper and kitchen scale (if using) handy.

Step 8: Remove the dough from the bowl, gently punch down to remove any air, and place the entire ball onto the digital scale. Note the total amount, in grams. Divide this amount by 6, the number of portions you'll need to make your pretzels, (Example, 587 grams / 6 = Appx. 97 grams).

Step 9: Measure out each portion of dough to approximately the same weight. If not using a kitchen scale, section the dough in half, and each half in half again, as close in size as you can, so you end up with 6, equal balls of dough.

Step 10: Grab a kitchen ruler, if you have one, and gently shape each ball of dough into an approximate 4" log. Place the logs onto a parchment lined sheet pan, sprayed lightly with cooking spray. Cover tightly with plastic wrap and allow the dough to rest again at room temperature to relax the gluten in the dough, about thirty (30) minutes.

Step 11: After this second rise, the dough should be quite puffy, yet not quite doubling in size. Carefully remove the plastic wrap and set aside to use again.

Step 12: If available, measure out a long strip of painter's tape 24" in length, marking a line on the tape at 18", and adhering it to your clean work surface.

Starting with one portion at a time, stretch the dough from the center and pull outwards towards the ends, and then, laying on the work surface and using your fingertips, roll outwards from the center and up into a V-shape, as the rope of dough lengthens.

Lay each log on the side of your work surface, covered loosely under a sheet of plastic wrap, and note which portion you begin and end with, keeping them in order.

Step 13: Once you've rolled each portion of dough to 18" in length, grab the first portion you started with, and repeat the process, now stretching the dough to 24" in length. The short rest time in between should allow the gluten to relax, making it easier to stretch out the dough again without it shrinking back.

Step 14: Now the fun part, shaping the pretzels! Be sure to have a large sheet pan lined with a lightly sprayed piece of parchment nearby.

  1. Using one portion of dough at a time, make a 'U' shape.
  2. Cross the top by laying one length over the other, making an 'X' about ⅓ of the way down from the top and a loop on the bottom.
  3. Next, twist the dough again, pulling the portion underneath the other and crossing it up and over the top length.
  4. Lastly, holding both tips of the now 'V' shape, pull the twisted portion down until the twist is in the center of the loop.
  5. Gently press down on the dough where the upper portion of the dough now rests on the bottom of the loop. Carefully move each shaped pretzel onto the prepared sheet pan and repeat until all pretzels have been formed.

Step 15: Tightly cover the shaped pretzel with the portion of saved plastic wrap, and move the tray into the refrigerator, where the dough will rest again for about an hour. This time allows for the dough to firm up before the pretzels are boiled, which allows them to keep their shape.

Step 16: In the meantime, preheat your oven to 425°F.

Just before your hour rest time is complete, bring 10 cups of water and 4 Tablespoons of baking soda to a boil in a large, wide pot. Stir the baking soda to ensure it fully dissolves. Have a large, slotted spoon, a wire kitchen spider, or a similar utensil, nearby, along with your kosher salt.

Step 17: After an hour, remove the pretzels from refrigeration. The pretzels will be cold and firm, making them easier to handle. With the sheet pan near the stove, carefully place 2-3 of the pretzels into the boiling water bath. Remove the pretzels from the water after about 30 seconds, just long enough for the dough to absorb a little of the baking soda water, which will help them keep their shape and develop that rich brown, classic pretzel color on the outside. Lightly spray the surface of the parchment again with cooking spray in the vacant spots to ensure no sticking!

Step 18: Generously sprinkle the surface of the boiled pretzels with kosher salt and immediately move into the preheated oven. Set a timer for 10 minutes.

Step 19: At 10 minutes, you'll want to check to see how your pretzels are baking. They should already be developing a gorgeous brown color, but depending on your oven, may need to be rotated to ensure even baking and browning. If the ones in the back appear to be taking on a little more color than the front row, just rotate the pan around and continue baking for another 5-8 minutes.

Step 20: In just the last few minutes of baking, melt a few tablespoons of salted butter. Immediately after removing the pretzels from the oven, brush the tops lightly with the melted butter which will immediately be absorbed and give them a delicious, salty finish and sheen. If you wait until they've cooled, the melted butter can actually make the texture soggy, so don't hesitate.

Pretzels can be enjoyed right away, 'wit or without' your favorite mustard!

*Note: Pretzels do not store well overnight, so baking ahead is not recommended. If you do need to make the dough in advance, prepare the recipe through Step 15 (refrigerating the shaped dough), cover tightly, and continue on with the final steps the next day.

Classic Soft Pretzels

It's easy to make your own classic, street vendor soft pretzels from scratch!
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Course: Snacks
Cuisine: German
Keyword: Bread, Game Day Snacks, Snacks
Prep Time: 45 minutes
Cook Time: 20 minutes
Rest Time: 3 hours
Servings: 6 servings
Calories: 247kcal

Equipment

  • Kitchen-Aid Mixer fitted with the dough hook
  • Digital Kitchen Scale
  • Digital Thermometer
  • Glass Liquid Measuring Cup
  • Measuring Cups and Spoons
  • Flexible Bench Scraper
  • Large, Glass Mixing Bowl
  • Plastic Wrap
  • Plastic Ruler
  • Sheet Pan, lined with Parchment Paper
  • Blue Painters Tape optional
  • Wide, Heavy Bottomed Pot

Ingredients

  • 360 g Unbleached Bread Flour 3 Cups, measured by the Spoon & Sweep Method
  • 209 g Warm Water, 105℉-110℉ Just shy of 1 Cup
  • 20 g Unsalted Butter, at room temperature 1-½ Tablespoons
  • 8 g Fine Sea Salt appx. 1-½ teaspoons
  • 5 g Instant Yeast appx. 1-½ teaspoons
  • Cooking Spray to prepare the parchment-lined sheet pans

Baking Soda Bath

  • 10 C Boiling Water for the water bath, not for the recipe
  • 4 Tbsp. Baking Soda for the water bath, not for the recipe
  • 2-3 Tbsp. Kosher Salt to season the pretzels before baking
  • 1-2 Tbsp. Salted Butter, melted to brush on the pretzels immediately after baking

Instructions

  • Gather all of your ingredients, along with a kitchen scale, glass liquid measuring cup and digital thermometer.
  • Place the bowl of your stand mixer onto the kitchen scale and be sure to tare (zero out) the weight of the bowl itself so you get an accurate measurement. Weigh 360 grams of flour. If not using a scale, use the Spoon and Sweep Method*.
    The 'spoon and sweep' method is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour once the cup is full.
  • In a liquid measuring cup, measure out 209 grams of warm water (or just shy of one cup), and use a digital thermometer to ensure that the water is anywhere from 105-110℉.
  • Fit your mixing bowl onto the stand, adding the yeast, salt, warm water and butter to the bread flour.
  • Mix all of the ingredients together for a minute or two on a medium-low setting, just until everything comes together and forms a sticky dough. Use a flexible scraper to clean up the sides and bottom of the bowl and make sure all of the ingredients are incorporated.
    Increase the speed to medium-high and mix for about 6 minutes, until the dough has thoroughly been kneaded.
  • Using your hands, gently shape the dough and place in a lightly oiled glass bowl. Cover the bowl tightly with plastic wrap and set aside in a warm place in your kitchen. Allow the dough to rest and double in size, about 90 minutes.
  • After resting, remove the dough from the bowl, gently kneading it with your hands to deflate, and place it onto a clean, lightly floured work surface. You'll also want to have your bench scraper and kitchen scale (if using) handy.
  • Remove the dough from the bowl, gently punch down to remove any air, and place the entire ball onto the digital scale. Note the total amount, in grams. Divide this amount by 6: (Example, 587 grams / 6 = Appx. 97 grams).
  • Measure out each portion of dough to approximately the same weight. If not using a kitchen scale, section the dough in half, and each half in half again, as close in size as you can, so you end up with 6, equal balls of dough.
  • Grab a kitchen ruler, if you have one, and gently shape each ball of dough into an approximate 4" log. Place the logs onto a parchment lined sheet pan, sprayed lightly with cooking spray. Cover tightly with plastic wrap and allow the dough to rest again at room temperature to relax the gluten in the dough, about thirty (30) minutes.
  • In the meantime, measure out a piece of blue painter's tape to 24" in length and adhere to your clean work surface. Mark the tape at 18" as well. (Note: If not using tape, do your best to estimate these measurements)
  • After this second rise, the dough should be quite puffy, yet not quite doubling in size. Carefully remove the plastic wrap and set aside to use again.
    Starting with one portion at a time, stretch the dough from the center and pull outwards towards the ends, and then, laying on the work surface and using your fingertips, roll outwards from the center and up into a V-shape, as the rope of dough lengthens.
    Lay each log on the side of your work surface, covered loosely under a sheet of plastic wrap, and note which portion you begin and end with, keeping them in order.
  • Once you've rolled each portion of dough to 18" in length, grab the first portion you started with, and repeat the process, now stretching the dough to 24" in length. The short rest time in between should allow the gluten to relax, making it easier to stretch out the dough again without it shrinking back.
  • Now the fun part, shaping the pretzels! Be sure to have a large sheet pan lined with a lightly sprayed piece of parchment nearby.
    Using one portion of dough at a time, make a 'U' shape.
    Cross the top by laying one length over the other, making an 'X' about ⅓ of the way down from the top and a loop on the bottom.
    Next, twist the dough again, pulling the portion underneath the other and crossing it up and over the top length.
    Lastly, holding both tips of the now 'V' shape, pull the twisted portion down until the twist is in the center of the loop. Gently press down on the dough where the upper portion of the dough now rests on the bottom of the loop.
  • Carefully move each shaped pretzel onto the prepared sheet pan and repeat until all pretzels have been formed.
  • Tightly cover the shaped pretzel with the portion of saved plastic wrap, and move the tray into the refrigerator, where the dough will rest again for about an hour. This time allows for the dough to firm up before the pretzels are boiled, which allows them to keep their shape.
  • In the meantime, preheat your oven to 425°F.
    Just before your hour rest time is complete, bring 10 cups of water and 4 Tablespoons of baking soda to a boil in a large, wide pot. Stir the baking soda to ensure it fully dissolves. Have a large, slotted spoon, a wire kitchen spider, or a similar utensil, nearby, along with your kosher salt.
  • After an hour, remove the pretzels from refrigeration. The pretzels will be cold and firm, making them easier to handle. With the sheet pan near the stove, carefully place 2-3 of the pretzels into the boiling water bath.
    Remove the pretzels from the water after about 30 seconds, just long enough for the dough to absorb a little of the baking soda water, which will help them keep their shape and develop that rich brown, classic pretzel color on the outside.
    Lightly spray the surface of the parchment again with cooking spray in the vacant spots to ensure no sticking!
  • Generously sprinkle the surface of the boiled pretzels with kosher salt and immediately move into the preheated oven. Set a timer for 10 minutes.
  • At 10 minutes, you'll want to check to see how your pretzels are baking. They should already be developing a gorgeous brown color, but depending on your oven, may need to be rotated to ensure even baking and browning. If the ones in the back appear to be taking on a little more color than the front row, just rotate the pan around and continue baking for another 5-8 minutes.
  • In just the last few minutes of baking, melt a few tablespoons of salted butter. Immediately after removing the pretzels from the oven, brush the tops lightly with the melted butter which will immediately be absorbed and give them a delicious, salty finish and sheen. If you wait until they've cooled, the melted butter can actually make the texture soggy, so don't hesitate.
  • Pretzels can be enjoyed right away, 'wit or without' your favorite mustard!

Nutrition

Serving: 1each | Calories: 247kcal | Carbohydrates: 44g | Protein: 8.3g | Fat: 2.7g | Saturated Fat: 1.7g | Cholesterol: 7.1mg | Sodium: 1174mg | Potassium: 8mg | Fiber: 2.2g | Calcium: 0.3mg | Iron: 2.9mg

Pineapple Citrus Spice Marinade

by

We love to grill around here, and this fresh and flavor-packed marinade is my go-to when we're serving grilled steak and chicken fajitas for a dinner party. It's always a crowd pleaser! While getting everything prepped takes just a little extra time, it's well worth the effort. The bold, bright flavors of pineapple and citrus fruit perfectly compliments the smoky, warm spices and fresh, earthy cilantro, tenderizing the meat the longer it marinates. Be sure to give yourself several hours, if not overnight, to allow the meat to absorb the flavors and soak in all of that deliciousness.

Ingredients

  • 8 Stems Fresh Cilantro Leaves
  • ½ C. Olive Oil or Avocado Oil
  • 1 Orange
  • 1 Lemon
  • 1 Lime
  • ¼ C. Finely Chopped Fresh Pineapple, plus juice
  • 3 Cloves Garlic, finely grated
  • ½ tsp. Cumin
  • ½ tsp. Chili Powder
  • ½ tsp. Paprika
  • 1 tsp. Kosher Salt
  • ½ tsp. Freshly Ground Black Pepper

Instructions

Step 1: Gather all of your ingredients, along with a cutting board, knife, microplane or zester, medium-sized mixing bowl and a whisk.

Step 2: Remove the leaves from the cilantro stems, run the knife over to give a fairly rough chop.

Step 3: Add olive oil and chopped cilantro to the mixing bowl. Using a microplane (or zester), carefully grate the zest of a lemon, lime and orange into the bowl. Be careful to only grate the colorful outer layer of the fruit and not the white pith, which is bitter.

Step 4: After the fruits have been zested, slice the fruits in half, then use a citrus reamer to squeeze the juice into the bowl. If you don't have a reamer, you can easily just squeeze the fruit using your hand but be mindful to pick out any seeds.

Step 5: Next, prepare the pineapple. Cut the top and bottom of the pineapple using your Chef knife. Set the pineapple upright and begin trimming the outer rind. You'll want to stay as close to the edge as possible to minimize wasting the fruit. Discard the trimmings.

Next, slice the pineapple in half through the core, and in half again, so that you have four quarters. With the pineapple quarter laying on its side, remove the core by cutting away the center (where the fruit comes to a point), leaving only the edible fruit to be chopped. Be sure to discard the core. Add about a ¼ cup of the chopped pineapple into the marinade. (Save the rest for another recipe or eat it as a snack).

Step 6: Measure your spices and add those to the marinade, along with the minced garlic, salt and pepper. Give everything a good whisk before use.

Be sure to allow your meat to marinate in the refrigerator for several hours, or overnight if you have the time, allowing the flavors to meld and tenderize the steak and chicken!

Pineapple Citrus Spice Marinade

This fresh and flavor-packed marinade adds tons of flavor to grilled chicken and steak!
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Course: Main Course
Cuisine: American
Keyword: Marinade
Prep Time: 15 minutes

Equipment

Ingredients

  • 8 Stems Fresh Cilantro
  • ½ C. Olive Oil
  • 1 Orange
  • 1 Lemon
  • 1 Lime
  • ¼ C. Finely Chopped Pineapple, plus juice
  • 3 Cloves Garlic, finely grated
  • ½ tsp. Cumin
  • ½ tsp. Chili Powder
  • ½ tsp. Paprika
  • 1 tsp. Kosher Salt
  • ½ tsp. Freshly Ground Black Pepper

Instructions

  • Gather all of your ingredients, along with a cutting board, knife, microplane or zester, medium-sized mixing bowl and a whisk.
  • Remove the leaves from the cilantro stems, run the knife over to give a fairly rough chop.
  • Add olive oil and chopped cilantro to the mixing bowl. Using a microplane (or zester), carefully grate the zest of a lemon, lime and orange into the bowl. Be careful to only grate the colorful outer layer of the fruit and not the white pith, which is bitter.
  • After the fruits have been zested, slice the fruits in half, then use a citrus reamer to squeeze the juice into the bowl. If you don't have a reamer, you can easily just squeeze the fruit using your hand but be mindful to pick out any seeds.
  • Next, prepare the pineapple. Cut the top and bottom of the pineapple using your Chef knife. Set the pineapple upright and begin trimming the outer rind. You'll want to stay as close to the edge as possible to minimize wasting the fruit. Discard the trimmings.
    Next, slice the pineapple in half through the core, and in half again, so that you have four quarters. With the pineapple quarter laying on its side, remove the core by cutting away the center (where the fruit comes to a point), leaving only the edible fruit to be chopped. Be sure to discard the core. Add about a ¼ cup of the chopped pineapple into the marinade. (Save the rest for another recipe or eat it as a snack).
  • Measure your spices and add those to the marinade, along with the minced garlic, salt and pepper. Give everything a good whisk before use.

Notes

Be sure to marinate your steak and chicken in the refrigerator for several hours before grilling, at least 4, but up to overnight. This will really help to tenderize the meat and impart that delicious flavor! 

Caramel Banana French Toast

by

Jim recently told me about this epic French toast he made after redoing the kitchen in his old house, so I decided to surprise him the other morning for breakfast, making my own version drizzled with my decadent salted caramel sauce. While it may look fancy (and taste) fancy, French toast is surprisingly easy to make, and most of the ingredients needed are probably already on hand. You can use any bread you wish, and if you don't have heavy whipping cream, you can easily substitute milk. While syrup is typically served with French toast, a rich and buttery caramel sauce pairs well with the sweetness of the banana. This recipe was a winner in our house, and I'm sure it will be in yours, too!

INGREDIENTS

  • 4 Slices Thick-Sliced Bread I used Artesano Bakery
  • 3 Large Eggs
  • ⅓ Cup Heavy Whipping Cream
  • ½ tsp. Ground Cinnamon
  • 1 Pinch Kosher Salt
  • 1 Ripe Banana
  • 1 tsp. Powdered Sugar
  • 2 Tbsp. Caramel Sauce such as my Decadent Salted Caramel Sauce

INSTRUCTIONS

Step 1) Gather all of your ingredients.

Step 2) In a mixing bowl, crack your eggs and whisk together the heavy whipping cream and salt. Once well blended, whisk in the cinnamon until there are no clumps in the mixture.

Step 3) Heat a non-stick pan over medium high heat. Dip a slice of bread into the egg mixture, flipping to ensure both sides have been fully coated.

Step 4) Using a pair of tongs, place the dipped bread directly into the preheated pan. Cook for about 2 minutes, then flip and cook for an additional 2 minutes. Each side should be golden brown. Move the slice to a plate and repeat with the rest of the bread.

Step 5) Trim the ends of a banana, remove the peel, and slice evenly into thin coins.

Step 6) On one side of the bread, place slices of banana over the whole surface. Top with another slice of bread.

Step 7) Generously dust the tops with powdered sugar, then drizzle with warm caramel sauce just before serving.

Caramel Banana French Toast

Classic French toast stuffed with fresh bananas, dusted with powdered sugar and drizzled with a decadent, rich and creamy caramel sauce.
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Course: Breakfast, Brunch
Cuisine: French
Keyword: Banana, Bread, Breakfast, Brunch, Caramel
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2 servings
Calories: 577kcal

Equipment

  • Mixing Bowl
  • Wire Whisk
  • Cutting Board
  • Paring Knife
  • Rubber Spatula
  • Stainless Steel Tongs
  • Non-Stick Skillet
  • Plate
  • Powdered Sugar Sifter or Fine Mesh Metal Strainer

Ingredients

  • 4 Slices Thick-Sliced Bread I used Artesano Bakery
  • 3 Large Eggs
  • ⅓ Cup Heavy Whipping Cream
  • ½ tsp. Ground Cinnamon
  • 1 Pinch Kosher Salt
  • 1 Ripe Banana
  • 1 tsp. Powdered Sugar
  • 2 Tbsp. Caramel Sauce such as my Decadent Salted Caramel Sauce

Instructions

  • Gather all of your ingredients.
  • In a mixing bowl, crack your eggs and whisk together the heavy whipping cream and salt. Once well blended, whisk in the cinnamon until there are no clumps in the mixture.
  • Heat a non-stick pan over medium high heat. Dip a slice of bread into the egg mixture, flipping to ensure both sides have been fully coated.
  • Using a pair of tongs, place the dipped bread directly into the preheated pan. Cook for about 2 minutes, then flip and cook for an additional 2 minutes. Each side should be golden brown. Move the slice to a plate and repeat with the rest of the bread.
  • Trim the ends of a banana, remove the peel, and slice evenly into thin coins.
  • On one side of the bread, place slices of banana over the whole surface. Top with another slice of bread.
  • Generously dust the tops with powdered sugar, then drizzle with warm caramel sauce just before serving.

Nutrition

Serving: 268g | Calories: 577kcal | Carbohydrates: 65g | Protein: 11g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 332mg | Sodium: 775mg | Potassium: 441mg | Fiber: 3.7g | Sugar: 20g | Calcium: 108mg | Iron: 3.9mg

Passion Fruit Shortbread Cookies Sandwiches

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Passion fruit is a truly unique and tropical flavor, a balance of tart and sweet, and a texture unlike most other fruits, with crunchy, edible seeds. The very first time I tried it was in culinary school, and my partner that week, Lorea, and I opted to make a passionfruit cheesecake. It was magical, winning high praise from our Chef instructors. I recently came across the fruit at the grocery store, which was such a treat, and I immediately wanted to make something a little lighter to relive that delicious food memory, deciding on a fresh curd filling for a delicate shortbread cookie. When shopping for fresh passion fruit, look for a lightly wrinkled and slightly firm skin. If you aren't able to find fresh passion fruit in your area, you can often find frozen puree, which will work just fine.

This recipe yields 24 cookies, enough to make 12 sandwich cookies. However, you'll have extra passion fruit curd if you want to double the cookie dough, you won't need to make more of the filling! If you don't use all the filling, it freezes beautifully!

INGREDIENTS

Fresh Passion Fruit Curd
  • 4 each Passion Fruit Appx. ⅔ C. Pulp with Seeds
  • 4 Lg. Egg Yolks
  • 100 g Granulated Sugar ½ Cup
  • 85 g Unsalted Butter 6 Tablespoons
  • 1-½ tsp. Unflavored Gelatin Powder
Shortbread Cookies
  • 113 g Cold, Unsalted Butter, cut into small cubes, 1 Stick
  • 160 g All Purpose Flour 1-¼ C., Measured by the 'Spoon and Sweep Method'
  • 60 g Powdered Confectioners Sugar ½ Cup, plus a little extra for dusting
  • 35 g Cornstarch ¼ Cup
  • 2 tsp. Pure Vanilla Extract
  • ½ tsp. Kosher Salt

INSTRUCTIONS

Prepare the Passion Fruit Curd

Step 1: Carefully cut the skin of the passion fruit in half (skin may be thick) over a flexible cutting board. Into the base of a blender, directly spoon the flesh and seeds, pouring any excess juice or seeds from the cutting board as well.

Step 2: Pulse the blender a few times and pour the pulp into a small liquid measuring cup. You should have approximately ⅔ cup, but it doesn't need to be exact.

Step 3: Gather the rest of the ingredients to prepare your passion fruit curd.

Step 4: In a medium, heavy-bottomed saucepan, mix the egg yolks, sugar and passion fruit over medium heat.

Step 5: Stir the mixture continuously for about 10 minutes using a wooden spoon, making sure to scrape the corners in the bottom of the saucepan to avoid any burning.

Step 6: The mixture will continue to thicken as it cooks but be mindful of the temperature; you don't want it to boil. The mixture is done once you can run a finger over the back of the spoon and see a definitive line that holds without running.

Step 7: With a fine mesh strainer fitted over a medium bowl, pour the hot puree through, using the wooden spoon to press the liquid through while collecting the excess seeds and any bits of cooked egg yolk. This step will ensure you have a silky, creamy fruit curd with just tiny speckles of the black seeds and no lumps!

Step 8: Sprinkle the surface of the warm puree with the gelatin powder and whisk. Add in the cubed butter* and mix until well blended.

Cover the bowl of passion fruit curd tightly with plastic wrap and place in the fridge for one hour to fully set.

*Chef's Note: If the butter isn't melting into the puree, pop the bowl into the microwave for 10 seconds. This should do the trick.

Prepare the Shortbread Cookies

Step 1: In the meantime, prepare the shortbread cookies. Gather the remaining ingredients, including your mixer and a large bowl fitted with a fine mesh strainer.

Chefs Note: The 'Spoon and Sweep' method is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour once the cup is full.

Step 2: Into the mixer, whip the butter until smooth.

Step 3: Add in the powdered sugar and the vanilla. Mix until just incorporated.

Step 4: Separately, sift together the flour, cornstarch and salt.

Step 5: With the mixer on the lowest speed setting, slowly begin adding spoonfuls of the flour mixture and blend with the powdered sugar and butter mixture.

Step 6: Once fully blended, remove the mixing bowl from the base and scrape down the sides using a rubber spatula, ensuring there are no missed dry ingredients not worked into the dough.

Step 7: Using a small scoop, portion cookie dough and place onto parchment lined baking sheets. If using a spoon to portion the dough, make sure you have 22 or 24 cookies.

Step 8: Roll each individual portion of dough into a smooth, round ball. With a fork, press the tongs into the top of half the cookies to make a light imprint. (These will be the 'tops' of your sandwich cookies).

Step 9: Pop the cookies into the refrigerator for about an hour.

Step 10: Once the dough has chilled, remove the baking sheets from the refrigerator and preheat the oven to 350℉.

Step 11: Bake the cookies for 10-12 minutes or just until lightly golden. You don't want the cookies to take on any brown edges. You may also opt to split the time, rotating the baking sheets halfway through baking.

Step 12: Remove the passion fruit curd from the refrigerator and stir well with a rubber spatula. The mixture should be thick.

Step 13: If using a pastry bag (recommended!), carefully spoon the curd into the pastry bag (no need to fit the bag with a pastry tip). Set aside until the cookies have fully cooled after baking.

Step 14: When ready to assemble, flip the "bottom" cookies over, snip the bottom corner of the pastry bag, and squeeze a small portion of the curd onto the center of each cookie.

Step 15: Lightly dust the 'tops' with powdered sugar. Place the top shortbread cookie over the curd and press down gently.

Store your passion fruit shortbread cookie sandwiches in an airtight container in the fridge.

Passionfruit Shortbread Cookie Sandwiches

Delicate shortbread cookies filled with fresh passionfruit curd are a unique treat with tropical flavor in every bite.
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Course: Brunch, Dessert
Keyword: Afternoon Tea, Cookies, Desserts, Fruit Desserts, Shortbread
Prep Time: 20 minutes
Cook Time: 12 minutes
Refrigeration Time: 1 hour 30 minutes
Servings: 12 Cookie Sandwiches
Calories: 193kcal

Equipment

  • Kitchen-Aid Mixer fitted with the paddle attachment
  • Blender
  • Small, Liquid Measuring Cup
  • Dry Measuring Cups
  • Fine Mesh Metal Sieve Large and Small
  • Medium Mixing Bowl
  • Chef Knife
  • Flexible Cutting Board
  • Spoon
  • Medium, Heavy-Bottomed Saucepan
  • Wooden Spoon
  • 2 Parchment Lined Baking Sheets
  • Small Cookie Scoop
  • Rubber Spatula
  • Plastic Wrap
  • Pastry Bag Optional

Ingredients

Fresh Passionfruit Curd

  • 4 each Passion Fruit Appx. ⅔ C. Pulp with Seeds
  • 4 Lg. Egg Yolks
  • 100 g Granulated Sugar ½ Cup
  • 85 g Unsalted Butter 6 Tablespoons
  • 1-½ tsp. Unflavored Gelatin Powder

Shortbread Cookies

  • 113 g Cold, Unsalted Butter, cut into small cubes 1 Stick
  • 160 g All Purpose Flour 1-¼ C., Measured by the Spoon and Sweep Method
  • 60 g Powdered Confectioners Sugar ½ Cup, plus a little extra for dusting
  • 35 g Cornstarch ¼ Cup
  • 2 tsp. Pure Vanilla Extract
  • ½ tsp. Kosher Salt

Instructions

Prepare the Passion Fruit Curd

  • Carefully cut the skin of the passion fruit in half (skin may be thick) over a flexible cutting board. Into the base of a blender, directly spoon the flesh and seeds, pouring any excess juice or seeds from the cutting board as well.
  • Pulse the blender a few times and pour the pulp into a small liquid measuring cup. You should have approximately ⅔ cup, but it doesn't need to be exact.
  • Gather the rest of the ingredients to prepare your passion fruit curd.
  • In a medium, heavy-bottomed saucepan, mix the egg yolks, sugar and passionfruit over medium heat.
  • Stir the mixture continuously for about 10 minutes using a wooden spoon, making sure to scrape the corners in the bottom of the saucepan to avoid any burning.
  • The mixture will continue to thicken as it cooks but be mindful of the temperature; you don't want it to boil. The mixture is done once you can run a finger over the back of the spoon and see a definitive line that holds without running.
  • With a fine mesh strainer fitted over a medium bowl, pour the hot puree through, using the wooden spoon to press the liquid through while collecting the excess seeds and any bits of cooked egg yolk. This step will ensure you have a silky, creamy fruit curd with just tiny speckles of the black seeds and no lumps!
  • Sprinkle the surface of the warm puree with the gelatin powder and whisk. Add in the cubed butter and mix until well blended.
    Note: If the butter isn't melting into the puree, pop the bowl into the microwave for 10 seconds. This should do the trick!
    Cover the bowl of passion fruit curd tightly with plastic wrap and place in the fridge for one hour to fully set.

Prepare the Shortbread Cookies

  • In the meantime, prepare the shortbread cookies. Gather the remaining ingredients, including your mixer and a large bowl fitted with a fine mesh strainer.
  • Into the mixer, whip the butter until smooth.
  • Add in the powdered sugar and the vanilla. Mix until just incorporated.
  • Separately, sift together the flour, cornstarch and salt.
  • With the mixer on the lowest speed setting, slowly begin adding spoonfuls of the flour mixture and blend with the powdered sugar and butter mixture.
  • Once fully blended, remove the mixing bowl from the base and scrape down the sides using a rubber spatula, ensuring there are no missed dry ingredients not worked into the dough.
  • Using a small scoop, portion cookie dough and place onto parchment lined baking sheets. If using a spoon to portion the dough, make sure have 22 or 24 cookies.
    With a fork, press the tongs into the top of half the cookies, making a light imprint (These will be the 'tops' of your sandwich cookies).
  • Pop the cookies into the refrigerator for about an hour.
  • After the dough has chilled, remove the baking sheets from the refrigerator and preheat the oven to 350℉.
  • Bake the cookies for 10-12 minutes or just until lightly golden. You don't want the cookies to take on any brown edges. You may also opt to split the time, rotating the baking sheets halfway through baking.
  • Remove the passion fruit curd from the refrigerator and stir well with a rubber spatula. The mixture should be thick.
  • If using a pastry bag (recommended!), carefully spoon the curd into the pastry bag (no need to fit the bag with a pastry tip). Set aside until the cookies have baked and cooled.
  • When ready to assemble, flip the "bottom" cookies over, snip the bottom corner of the pastry bag, and squeeze a small portion of the curd onto the center of each cookie.
  • Lightly dust the 'tops' with powdered sugar. Place the top shortbread cookie over the curd and press down gently.
  • Store your passion fruit shortbread cookie sandwiches in an airtight container in the fridge.

Notes

This recipe yields 24 cookies, enough to make 12 sandwich cookies. However, you'll have extra passion fruit curd if you want to double the cookie dough, you won't need to make more of the filling! 

Nutrition

Serving: 1Cookie | Calories: 193kcal | Carbohydrates: 22.8g | Protein: 2.1g | Fat: 10.4g | Saturated Fat: 6.3g | Cholesterol: 51mg | Sodium: 84mg | Potassium: 37mg | Fiber: 1g | Sugar: 8.9g | Calcium: 5.8mg | Iron: 0.4mg

Irish Potato Candy

by

Unlike other holidays, I don't typically go overboard celebrating St. Patrick's Day, but I do always try and wear green and make these adorable little treats to share. Irish Potato Candy originated in Philadelphia, Pennsylvania (not Ireland) but since I grew up near Philly, it's been a tradition as long as I can remember. These cute little coconut cream candies are dusted in a cinnamon spice blend and are meant to resemble a classic Irish staple, the potato! The recipe comes together with just a few simple ingredients, no baking required, and are incredibly delicious!

INGREDIENTS

  • 8 oz Cream Cheese, Softened Preferably Philadelphia Brand
  • 1 Stick Salted Butter, Softened
  • 1-½ Tbsp. Vanilla Extract
  • 2 Lb. Powdered Confectioners Sugar, Sifted
  • 3 C. Shredded Coconut, Sweetened
  • 3 C. Shredded Coconut, Unsweetened
  • ¼ C. Ground Cinnamon
  • ¼ tsp. Ground Cardamom
  • Pinch Nutmeg

INSTRUCTIONS

Step 1: Gather all of your ingredients. Make sure to thoroughly whisk your coconut so that it is well blended. You can easily use the same type of shredded coconut for the entire recipe, but I prefer the blend of both the sweetened and unsweetened.

Step 2: In the bowl of your mixer, blend together the softened cream cheese, butter and vanilla extract until creamy.

Step 3: With the mixer off in between additions, slowly began to add the powdered sugar until it has all been incorporated. Scrape down the sides with a rubber spatula.

Step 4: Add the coconut mixture and stir using a wooden spoon. The mixture will be quite stiff, but make sure to really mix it well. Set aside.

Step 5: In a medium bowl, whisk together the cinnamon, cardamom and nutmeg.

Step 6: Using your cookie scoop (or spoon), portion out small, individual portions of your candy. Using clean hands, roll each into a tight ball to get a smooth surface, and then form into a small, oblong log.

Step 7: Drop each piece of candy filling into the bowl with the spice blend and give a quick toss to fully coat the outside. Move the finished candy onto the parchment-lined baking sheet. Repeat until all of the candy has been done.

Step 8: Irish Potato Candy should be stored in the refrigerator in an airtight container to firm up before serving. This is a great treat to make ahead, as it can be stored for up to 2 weeks. If giving away as gifts, individual pieces fit perfectly in mini paper cupcake liners and look pretty when placed in boxes or wrapped up in cellophane treat bags.

Chefs Note: If your kitchen is warm, or you notice that the candy is getting a bit sticky as you're rolling them in your hands, you may want to portion the candies, placing them onto the baking sheet and then refrigerating them for about 30 minutes before shaping.

Irish Potato Candy

A classic St. Patrick's Day treat, these cute little coconut cream candies dusted in a cinnamon spice blend look just like bite-sized potatoes!
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Course: Dessert
Cuisine: American
Keyword: Candy, Cinnamon, Coconut, Sweets, Treats
Prep Time: 15 minutes
Assembly Time: 1 hour
Servings: 76 Pieces
Calories: 90kcal

Equipment

  • Kitchen-Aid Mixer or hand-held mixer
  • Large Mixing Bowl
  • Wooden Spoon
  • Medium Bowl
  • Stainless Steel Whisk
  • Dry Measuring Cups
  • Small Metal Cookie Scoop or a Tablespoon
  • Parchment-Lined Baking Sheet

Ingredients

  • 8 oz Cream Cheese, Softened Preferably Philadelphia Brand
  • 1 Stick Salted Butter
  • 1-½ Tbsp. Vanilla Extract
  • 2 Lb. Powdered Confectioners Sugar
  • 3 C. Shredded Coconut, Sweetened
  • 3 C. Shredded Coconut, Unsweetened
  • ¼ C. Ground Cinnamon
  • ¼ tsp. Ground Cardamom
  • Pinch Nutmeg

Instructions

  • Gather all of your ingredients. Make sure to thoroughly whisk your unsweetened and sweetened coconut so that it is well blended.
  • In the bowl of your mixer, blend together the softened cream cheese, butter and vanilla extract until creamy.
  • With the mixer off in between additions, slowly began to add the powdered sugar until it has all been incorporated.
  • Add the coconut mixture and stir using a wooden spoon. The mixture will be quite stiff, but make sure to really mix it well. Set aside.
  • In a medium bowl, whisk together the cinnamon, cardamom and nutmeg.
  • Using your cookie scoop (or spoon), portion out small, individual portions of your candy. Using clean hands, roll each into a tight ball to get a smooth surface, and then form into a small, oblong log.
  • Drop each piece of candy filling into the bowl with the spice blend and give a quick toss to fully coat the outside. Move the finished candy onto the parchment-lined baking sheet. Repeat until all of the candy has been done.
  • Irish Potato Candy should be stored in the refrigerator in an airtight container to firm up. This is a great treat to make ahead, as it can be stored for up to 2 weeks.

Notes

If your kitchen is warm, or you notice that the candy is getting a bit sticky as you're rolling them in your hands, you may want to portion the candies, placing them onto the baking sheet and then refrigerating them for about 30 minutes before shaping.

Nutrition

Serving: 1Piece | Calories: 90kcal | Carbohydrates: 14g | Protein: 0.2g | Fat: 3.9g | Saturated Fat: 2.9g | Cholesterol: 6.1mg | Sodium: 23mg | Potassium: 17mg | Fiber: 0.6g | Sugar: 13g | Calcium: 8.1mg

Three Cheese & Vegetable Pizza

by

While I do enjoy a good pepperoni or meatlovers every now and again, there's just something special about loading up my homemade artisan pizza dough with a mix of savory cheeses and allowing fresh veggies to be the star, especially when paired with my homemade marinara.

If you plan to make homemade pizza from scratch, you'll need to plan ahead, as the key to making amazing pizza is time. With minimal hands-on work, you'll need to allow your dough plenty of time to rest in the refrigerator under a process called cold fermentation (and trust me, the quality and the flavor of your dough will be worth it).

In addition to having dough on hand so you're always ready for pizza night, a few basic kitchen tools will make a really big difference- you can learn more about my favorite baking steels and pizza peels here in my Artisan Pepperoni Pizza post.

Baking Steel
Pizza Peels

INGREDIENTS

This recipe yields 1-12" pizza

  • ¼ Recipe Artisan Pizza Dough or your favorite pizza dough
  • ½ C. Marinara Sauce Recipe or your favorite jarred pizza sauce
  • 1 C. Fresh Mozzarella Cheese, Low Moisture, Freshly Grated
  • ⅓ C. Whole Milk Ricotta
  • ¼ C. Freshly Grated Parmesan
  • Red and Green Bell Peppers Sliced into strips or diced
  • Asparagus Tips
  • Cherry or Grape Tomatoes, Halved
  • Kalamata Olives, Halved
  • 1 tsp. Pizza Seasoning or Italian Seasoning
  • Miscellaneous Ingredients
    • All Purpose Flour for dusting (not included in the recipe)
    • Cornmeal for dusting the pizza peel before baking

INSTRUCTIONS

Step 1: About an hour or so before you plan to bake your pizza, preheat your oven as high as it will go, 500-550℉. Place a baking steel (or high temperature baking stone, such as this one) onto a rack in the middle of the oven. This process will ensure that your baking surface will (as closely as it can) replicate a brick-oven.

Step 2: Generously sprinkle your pizza peel with cornmeal. The cornmeal will keep the dough from sticking to the board and make it easier to slide the pizza directly into your oven.

Step 3: Gather all of your ingredients, including one prepared round of dough from my cold-fermented artisan pizza dough recipe and marinara sauce, along with your trio of cheeses and fresh vegetables.

Low moisture mozzarella works best for pizza. Fresh mozzarella balls will certainly work but are generally stored in a brine solution (either water or whey), making them harder to shred using a box or handheld grater, and can also lead to a soggy crust. Pre-shredded mozzarella in a bag, while convenient, often contain shelf-stabilizing ingredients like powdered cellulose and natamycin to prevent the shreds from sticking to one another, and growing mold. If possible, don't use it unless you can't find fresh!

Note: The recipe and amounts as provided will make 1-12" pizza. The pizza dough recipe itself yields 4 rounds of dough, so double the ingredients if making 2 pizzas.

Step 4: Lightly dust a clean work surface with flour. Work the pizza dough into a circle, pressing out from the center. Press out any large air bubbles.

Step 5: Next, place the dough beneath your knuckles, covering your hands, and pull out from the center, rotating around the full circumference, elongating and stretching the dough.

Step 6: Once your dough has stretched some, place it back down onto your work surface and use a wooden rolling pin to roll the dough in one direction, creating a rounded rectangular shape, then rotate, lightly sprinkle the surface of the dough with flour, and roll to an approximately 12" circumference (the length of a standard ruler). The dough should be thin, but not transparent.

Step 7: Place your dough onto the prepared pizza peel, making it easier to transfer to your oven for baking.

Step 8: Swirl a thin layer of marinara sauce onto the dough, starting at the center, and work your way towards the outer rim, leaving a 1" border so you have a proper crust.

Step 9: Add a layer of shredded mozzarella, then add dollops of ricotta.

Step 10: Evenly distribute your veggies across the top of the pizza, then sprinkle with parmesan and your pizza seasoning blend.

Step 11: Slide your prepared pizza directly onto your baking steel (or stone) in the preheated oven. The pizza should cook quickly, typically not longer than 10 minutes.

Step 12: The cheese should be fully melted and bubbly, the toppings lightly charred and the crust a golden brown. Even if your pizza looks done on top after 10 minutes, take the extra step to CAREFULLY lift a corner of the crust to check the bottom. You don't want a soggy, blond crust! Feel free to turn off the oven and crack the door- the residual heat will continue to brown the bottom crust until it's the desired color and texture without further cooking the toppings.

Step 13: Use your pizza peel to carefully remove the pizza from the oven, allow to cool before slicing.

Cleaning and Seasoning Your Baking Steel: While your baking steel is still fairly hot, grab a pair of oven mitts and remove the steel from the oven, moving it to the sink. Gently (and carefully) brush off any excess cornmeal and scrape off any melted toppings that may have fallen or leaked onto the hot surface using a rubber spatula (metal may damage the finish). It'll be a lot easier to work with while still hot. Rinse with water but try to avoid using soap (a little bit is okay, though, if needed.) For any stubborn bits, make a light paste of baking soda and water, rub into the spot, and allow to cool. Rinse off later, after the paste has had a chance to sit and work its magic. Wipe the entire surface of the steel with olive oil, and place back into a warm oven for about an hour, or at least while the oven cools down. Store until ready for next use.

Three Cheese & Vegetable Pizza

The perfect blend of cheeses and a variety of fresh vegetables top a delicious, crispy artisan pizza dough.
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Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: Pizza
Prep Time: 15 minutes
Cook Time: 10 minutes
Oven Pre-heat Time: 1 hour
Servings: 8 slices
Calories: 385kcal

Equipment

  • Home Oven set between 500-550℉
  • Baking Steel or Baking Stone or round, metal pizza pans; see notes in recipe below
  • Wooden Rolling Pin
  • Spoon
  • Pizza Peel see notes in recipe below
  • Pizza Wheel
  • Box Grater or Handheld Grater for preparing cheeses

Ingredients

  • ¼ Recipe Artisan Pizza Dough Recipe see notes, or your favorite pizza dough
  • ½ C. Marinara Sauce Recipe see notes (or your favorite jarred pizza sauce)
  • 1 C. Fresh Mozzarella Cheese, Low Moisture, Grated
  • ⅓ C. Whole Milk Ricotta
  • ¼ C, Freshly Grated Parmesan
  • Red and Green Bell Peppers Sliced into strips or diced
  • Asparagus Tips
  • Cherry or Grape Tomatoes, Halved
  • Kalamata Olives, Halved
  • 1 tsp. Pizza or Italian Seasoning

Miscellaneous Ingredients

  • All Purpose Flour for dusting (not included in the recipe)
  • Cornmeal for dusting the pizza peel before baking

Instructions

  • About an hour or so before you plan to bake your pizza, preheat your oven as high as it will go, 500-550℉. Place a baking steel (or high temperature baking stone, such as this one) onto a rack in the middle of the oven. This process will ensure that your baking surface will (as closely as it can) replicate a brick-oven.
    A baking steel is a must have kitchen tool for pizza makers and bread bakers alike. We love this one by Brod & Taylor! Like a good cast iron pan, the more you use this steel and keep it seasoned, the better it'll be.
  • Generously sprinkle your pizza peel with cornmeal. The cornmeal will keep the dough from sticking to the board and make it easier to slide the pizza directly into your oven.
    There are multiple types of pizza peels available, but here are a few of our favorites and why we love them!
    Wooden Bamboo Pizza Peel: This one is pretty enough you could hang it on the wall as kitchen decor! It's one solid piece, easy to hold, and the angled base makes it easier to both slide the uncooked pizza into the oven as well as being able to slide under the pizza to rotate it while baking or remove it after it's fully cooked.
    Stainless Steel Pizza Paddle: During the warmer months, we love baking pizza in the Big Green Egg in our outdoor kitchen. The long handle is a great safety feature as you are working with extremely hot temperatures, being able to distance yourself a little more from the source. The stainless-steel surface works really well transferring the uncooked pizza into the oven or onto the grill, so long as you use cornmeal or high-temperature parchment underneath the dough. It's also super easy to clean.
    Sliding Pizza Peel: This kitchen tool is super cool! You can literally glide the uncooked pizza directly onto the hot pizza steel or stone by sliding the built-in handle, like a mini conveyer belt. The unique material is non-stick, so not only does it make getting the pizza into the oven easier, it's also a breeze to clean.
  • Gather all of your ingredients, including one prepared round of dough from my cold-fermented artisan pizza dough recipe and marinara sauce, along with your trio of cheeses and fresh vegetables.
    Low moisture mozzarella works best for pizza toppings. Fresh mozzarella balls will certainly work but are generally stored in a brine solution (either water or whey) and are much harder to shred using a box or handheld grater. Pre-shredded mozzarella in a bag, while convenient, often contain shelf-stabilizing ingredients like powdered cellulose and natamycin to prevent caking and mold. If possible, don't use it for making pizza!
    Note: The recipe and amounts as provided will make 1-12" pizza. The pizza dough recipe itself yields 4 rounds of dough, so double the ingredients if making 2 pizzas.
  • Lightly dust a clean work surface with flour. Work the pizza dough into a circle, pressing out from the center. Press out any large air bubbles.
  • Next, place the dough beneath your knuckles, covering your hands, and pull out from the center, rotating around the full circumference, elongating and stretching the dough.
  • Once your dough has stretched some, place it back down onto your work surface and use a wooden rolling pin to roll out the dough to approximately 12" (the length of a standard ruler). The dough should be thin, but not transparent.
  • Place your dough onto the prepared pizza peel, making it easier to transfer to your oven for baking.
    Swirl a thin layer of marinara sauce onto the dough, starting at the center, and work your way towards the outer rim, but be sure to leave a 1" border so you have a proper crust.
  • Add a layer of shredded mozzarella, then add dollops of ricotta.
  • Evenly distribute your veggies across the top of the pizza, then sprinkle with parmesan and your pizza seasoning blend.
  • Slide your prepared pizza directly onto your baking steel (or stone) in the preheated oven. The pizza should cook quickly, typically not longer than 10 minutes. The cheese should be fully melted and bubbly, the toppings lightly charred and the crust a golden brown.
    Even if your pizza looks done on top after 10 minutes, take the extra step to CAREFULLY lift a corner of the crust to check the bottom. You don't want a soggy, blond crust! Feel free to turn off the oven and crack the door- the residual heat will continue to brown the bottom crust until it's the desired color and texture without further cooking the toppings.
  • Use your pizza peel to carefully remove the pizza from the oven, allow to cool before slicing.

Nutrition

Serving: 1Slice | Calories: 385kcal | Carbohydrates: 59g | Protein: 15g | Fat: 8.2g | Saturated Fat: 3.5g | Cholesterol: 19mg | Sodium: 805mg | Potassium: 73mg | Fiber: 3.4g | Sugar: 1.1g | Calcium: 120mg | Iron: 3.9mg

Artisan Pepperoni Pizza

by

Jim and I absolutely love making pizza at home, and we are always looking to up our pizza night game. This recipe is one of our absolute favorites, starting with cold fermentation artisan pizza dough, topped with my homemade marinara, thinly sliced pepperoni, freshly shredded mozzarella, and fresh veggies. Skip the takeout and see how delicious and fun making your own homemade pizza can be!

In preparation for an artisan pizza class I taught at the cooking school a few years ago, I tested tons of dough recipes, looking for one that would rival pizzeria carryout, no easy task. I needed it to be thin with a golden, crispy crust, a delicious well-developed flavor, and the 'pièce de résistance', foldability. After a lot of trial and error, this artisan pizza dough was my hands-down winner. Each recipe yields 4 rounds of pizza dough, so we keep extra in the freezer and just allow the dough to thaw several hours ahead or in the refrigerator overnight.

In addition to having dough on hand so you're always ready for pizza night, a few basic kitchen tools will make a really big difference:

Kitchen Aid Mixer

If you don't already have a KitchenAid (or similar) stand mixer with various attachments, including the dough hook, it'll definitely be your best friend in the kitchen. You can always mix dough by hand, but I wouldn't recommend it for making pizza dough. Also, don't try and use a hand mixer!

Baking Steel

A baking steel, such as this one from Brod & Taylor can help transform your home oven into an artisan oven (or as close as possible!). While home ovens aren't equipped to reach the extreme temperatures professional ovens are capable of, using a baking steel can simulate baking on the bottom of a brick-oven by conducting and retaining heat, which is also why pizzas cook so much faster at a pizzeria.

Like a good cast iron pan, the more you use your baking steel and keep it seasoned, the better results you'll have. The one on the left is brand new, as compared to the one on the right, which we've used many times for not only pizza, but also baking bread. Don't be alarmed if it's not as pretty as it once was- you want your baking steel to look well loved!

Pizza Peels

There are multiple types of pizza peels available out there, but here are a few of our favorites and why we love them!

Wooden Bamboo Pizza Peel: This one is pretty enough you could hang it on the wall as kitchen decor or use as a serving tray! It's one solid piece, easy to hold, and the angled base makes it easier to both slide the uncooked pizza into the oven, rotate the pizza during baking if needed, or to remove the pizza once it's fully baked.

Stainless Steel Pizza Paddle: During the warmer months, we love baking pizza in the Big Green Egg in our outdoor kitchen, but we certainly use it in our regular kitchen, too. The long handle is a great safety feature as you are working with extremely hot temperatures, being able to distance yourself a little more from the heat source as you place the pizza onto the grill. The stainless-steel surface works really well transferring the uncooked pizza, so long as you use cornmeal or high-temperature parchment underneath the dough. It's also super easy to clean.

Sliding Pizza Peel: This kitchen tool is super cool! You can literally glide the uncooked pizza directly onto the hot baking steel or stone by sliding the built-in handle, like a mini conveyer belt. The unique material is non-stick, so not only does it make getting the pizza into the oven easier, it's also a breeze to clean. While I still recommend dusting the surface with cornmeal, you won't need to with this type of peel.

INGREDIENTS

Recipe Yields 1-12" Pizza

  • ¼ Recipe Artisan Pizza Dough or your favorite pizza dough
  • ½ C. Marinara Sauce Recipe see notes (or your favorite jarred pizza sauce)
  • 1-½ C. Fresh Mozzarella Cheese, Low Moisture, Freshly Grated
  • 15 Pieces Thinly Sliced Pepperoni or however many you prefer
  • Sliced Fresh Veggies of your Choice bell peppers, onions, mushrooms, etc.
  • 1 tsp. Pizza Seasoning or Italian Seasoning
  • Miscellaneous Ingredients
    • All Purpose Flour for dusting (not included in the recipe)
    • Cornmeal for dusting the pizza peel before baking

INSTRUCTIONS

Step 1: About an hour or so before you plan to bake your pizza, preheat the oven as high as it will go, 500-550℉. Place a baking steel (or high temperature baking stone, such as this one) onto a rack in the middle of the oven. This process will ensure that your baking surface will (as closely as it can) replicate a brick-oven.

Step 2: Generously sprinkle your pizza peel with cornmeal. The cornmeal will keep the dough from sticking to the board and make it easier to slide the pizza directly into your oven.

Step 3: Gather all of your ingredients, including one prepared round of dough from my cold-fermented artisan pizza dough recipe and marinara sauce, along with freshly shredded mozzarella cheese and your favorite pizza toppings.

Note: The recipe and amounts as provided will make 1-12" pizza. The pizza dough recipe itself yields 4 rounds of dough, so double the ingredients if making 2 pizzas.

Step 4: Lightly dust a clean work surface with flour. Work the pizza dough into a circle, pressing out from the center. Press out any large air bubbles.

Step 5: Next, stretch the dough using your hands. You can do this in one of two ways:

1) Pull and elongate the dough as one hand holds the top of the dough securely as you stretch the bottom section, and rotate as you go, moving a few inches around the dough until it has relaxed.

2) Place the dough beneath your knuckles, covering your hands, and stretch out from the center, rotating around the full circumference of the dough as you pull.

Step 6: Once your dough has stretched some, place it back down onto your work surface and use a wooden rolling pin to roll out the dough to approximately 12" (the length of a standard ruler). The dough should be thin, but not transparent.

Step 7: Move your dough onto the pizza peel and assemble. You don't want to try and assemble your pizza first and then try to move it onto the peel later. Add cheese, sauce, seasonings and lastly, toppings. Make sure to leave a minimum of a 1" border around the outside of the pizza so that you have a proper outer crust.

Step 8: Slide your prepared pizza directly onto your baking steel (or stone) in the preheated oven. The pizza should cook quickly, typically not longer than 10 minutes. Be sure to (carefully) take a peek underneath the crust to make sure that you have a nice, crisp, golden-brown color (even if the toppings look done and the cheese has melted, the crust may need a few extra minutes). Feel free to turn off the oven, as the residual heat from the steel pan will continue to bake the crust. As English chef Mary Berry would say, "nobody likes a soggy bottom."

Step 9: Use your pizza peel to carefully remove your baked and ready pizza from the oven, allow to cool before slicing.

Cleaning and Seasoning Your Baking Steel: While your baking steel is still fairly hot, grab a pair of oven mitts and remove the steel from the oven, moving it to the sink. Gently (and carefully) brush off any excess cornmeal and scrape off any melted toppings that may have fallen or leaked onto the hot surface using a rubber spatula (metal may damage the finish). It'll be a lot easier to work with while still hot. Rinse with water but try to avoid using soap (a little bit is okay, though, if needed.) For any stubborn bits, make a light paste of baking soda and water, rub into the spot, and allow to cool. Rinse off later, after the paste has had a chance to sit and work its magic. Wipe the entire surface of the steel with olive oil, and place back into a warm oven for about an hour, or at least while the oven cools down. Store until ready for next use.

Artisan Pepperoni Pizza

Create your own artisan pizza at home that's better than delivery, loaded with crispy pepperoni, sliced onions and fresh green bell pepper!
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Print Pin
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: Pizza
Prep Time: 15 minutes
Cook Time: 10 minutes
Oven Pre-heat Time: 1 hour
Servings: 8 slices
Calories: 385kcal

Equipment

  • Home Oven set between 500-550℉
  • Baking Steel or Baking Stone or round, metal pizza pans; see notes in recipe below
  • Box Grater or Hand-Held Grater for shredding cheese
  • Wooden Rolling Pin
  • Pizza Peel see notes in recipe below
  • Pizza Wheel

Ingredients

  • ¼ Recipe Artisan Pizza Dough Recipe see notes, or your favorite pizza dough
  • ½ C. Marinara Sauce Recipe see notes (or your favorite jarred pizza sauce)
  • 1-½ C. Fresh Mozzarella Cheese, Low Moisture, Grated
  • 15 Pieces Thinly Sliced Pepperoni or however many you prefer
  • Sliced Fresh Veggies of your Choice bell peppers, onions, mushrooms, etc.
  • 1 tsp. Pizza or Italian Seasoning

Miscellaneous Ingredients

  • All Purpose Flour for dusting (not included in the recipe)
  • Cornmeal for dusting the pizza peel before baking

Instructions

  • About an hour or so before you plan to bake your pizza, preheat your oven as high as it will go, 500-550℉. Place a baking steel (or high temperature baking stone, such as this one) onto a rack in the middle of the oven. This process will ensure that your baking surface will (as closely as it can) replicate a brick-oven.
    A baking steel is a must have kitchen tool for pizza makers and bread bakers alike. We love this one by Brod & Taylor! Like a good cast iron pan, the more you use this steel and keep it seasoned, the better it'll be.
  • Generously sprinkle your pizza peel with cornmeal. The cornmeal will keep the dough from sticking to the board and make it easier to slide the pizza directly into your oven.
    There are multiple types of pizza peels available, but here are a few of our favorites and why we love them!
    Wooden Bamboo Pizza Peel: This one is pretty enough you could hang it on the wall as kitchen decor! It's one solid piece, easy to hold, and the angled base makes it easier to both slide the uncooked pizza into the oven as well as being able to slide under the pizza to rotate it while baking or remove it after it's fully cooked.
    Stainless Steel Pizza Paddle: During the warmer months, we love baking pizza in the Big Green Egg in our outdoor kitchen. The long handle is a great safety feature as you are working with extremely hot temperatures, being able to distance yourself a little more from the source. The stainless-steel surface works really well transferring the uncooked pizza into the oven or onto the grill, so long as you use cornmeal or high-temperature parchment underneath the dough. It's also super easy to clean.
    Sliding Pizza Peel: This kitchen tool is super cool! You can literally glide the uncooked pizza directly onto the hot pizza steel or stone by sliding the built-in handle, like a mini conveyer belt. The unique material is non-stick, so not only does it make getting the pizza into the oven easier, it's also a breeze to clean.
  • Gather all of your ingredients, including one prepared round of dough from my cold-fermented artisan pizza dough recipe and marinara sauce, along with freshly shredded mozzarella cheese and your favorite pizza toppings.
    Note: The recipe and amounts as provided will make 1-12" pizza. The pizza dough recipe itself yields 4 rounds of dough, so double the ingredients if making 2 pizzas.
  • Lightly dust a clean work surface with flour. Work the pizza dough into a circle, pressing out from the center. Press out any large air bubbles.
  • Next, stretch the dough using your hands. You can do this in one of two ways:
    1) Pull and elongate the dough as one hand holds the top of the dough securely as you stretch the bottom section, and rotate as you go, moving a few inches around the dough until it has loosened some.
    2) Place the dough beneath your knuckles, covering your hands, and stretch out from the center, rotating around the full circumference of the dough.
  • Once your dough has stretched some, place it back down onto your work surface and use a wooden rolling pin to roll out the dough to approximately 12" (the length of a standard ruler). The dough should be thin, but not transparent.
  • Place your dough onto your pizza peel. Add toppings, starting with a light layer of sauce, then cheese, seasonings and lastly, toppings. Make sure to leave a minimum of a 1" border around the outside of the pizza so that you have a proper outer crust.
  • Slide your prepared pizza directly onto your baking steel (or stone) in the preheated oven. The pizza should cook quickly, typically not longer than 10 minutes.
  • Use your pizza peel to carefully remove your baked and ready pizza from the oven, allow to cool before slicing.

Nutrition

Serving: 1Slice | Calories: 385kcal | Carbohydrates: 58g | Protein: 16g | Fat: 8.4g | Saturated Fat: 3.9g | Cholesterol: 20mg | Sodium: 783mg | Potassium: 42mg | Fiber: 3g | Sugar: 1g | Calcium: 108mg | Iron: 3.9mg

Artisan Pizza Dough

by

Have you tried making quick pizza doughs at home that yield less than desirable results? The trick behind making true, artisan pizza dough isn't simply just using better ingredients (although that makes a difference!) but also investing time to the craft through a process known as cold fermentation. Allowing the prepared dough several days to rest under refrigeration will create an easier dough to work with, yielding a crispier, perfectly browned crust (with foldability!) and a more developed flavor. Start the process of making artisan pizza dough several days ahead of pizza night, with a dedicated 2-½ hours the first day, and just 30 minutes of intermittent, hands-on time. Your refrigerator will do the majority of the work on those non-active days.

I'm a huge fan of King Arthur brand flours, and using their high gluten artisan bread flour, which has a higher protein ratio of 14%, as compared to, say, a typical All-Purpose Flour (which has anywhere from 10-12%) really makes a difference in the structure of the crust. Another key ingredient you may not be familiar with is non- (or low) diastatic malt powder, which is commonly used in making bread products to help support a taller rise, a crispier, more browned exterior (think soft pretzels!) and an overall, more delicious flavor.

INGREDIENTS

  • 600 g High Gluten, Artisan Bread Flour (Appx. 5 Cups*), plus a little extra for dusting
  • 6 g Non (or Low) Diastatic Malt Powder (Appx. 1-½ tsp.)
  • 100 g Warm Water (105-110℉) (Appx. just shy of ½ C.)
  • 3 g Active Dry Yeast (about 1 tsp.)
  • 12 g Pizza Dough Flavor optional
  • 308 g Ice Water, divided 88 g (6 Tbsp.) separated
  • 12 g Fine Sea Salt (Scant 2 tsp.)
  • 12 g Extra Virgin Olive Oil (Appx. 1 Tbsp)

INSTRUCTIONS

Before you begin, take a look at the following chart as a reference for timing out your dough-making process. This is just a guideline. Regardless of whether you start with a 24-hour (A) or a 36-hour (B) refrigeration on Day 2 (or anywhere in between, but no longer), you can determine when your pizza dough will be ready for baking, based on whether you choose a 12, 24, 36 or 48-hour second refrigerated rise. Just follow the (A) or (B) under that window.

For example, if you begin making dough on a Tuesday morning at 8:00am, allowing your dough to rise for 36 hours under refrigeration through Day 2, you'll follow timeline (B), starting on Wednesday at 10:30pm. If you allow your dough a second, 36-hour refrigeration, your pizza dough will be ready to go by Friday at 10:30am.

Day One:

Total Time: 2 hours and 30 Minutes (Active Hands-On Time: 30 Minutes)

Step 1: Gather all of your ingredients, along with a kitchen scale (or measuring cups and spoons), as well as a large mixing bowl, and a stand mixer fitted with the dough hook attachment.

Step 2: In a mixing bowl set over the kitchen scale set to grams, tare the bowl to zero (so that you are only measuring the weight of the actual ingredients and not the bowl itself). Measure out 600 grams of high gluten, artisan bread flour (my favorite is from King Arthur). If you are using measuring cups, you'll want to use the 'spoon and sweep method' (see notes below) and measure out 5 cups of flour. Directly to the flour, add 6 grams of non-diastatic malt powder (about 1-½ tsp, if not measuring by weight). Lastly, add 12 grams of King Arthur Pizza Dough flavor, which is completely optional, but an absolutely delicious addition to your dough. Set your flour mixture aside.

600 g High Gluten, Artisan Bread Flour
6 g Non-Diastatic Malt Powder
12 g Pizza Dough Flavor
Mix Thoroughly

Step 3: In a glass, liquid measuring cup or small bowl over the scale, weigh 100 grams of very warm water (somewhere between 110-115℉, hot but not scalding), then add in your 3 grams of active dry yeast. If not measuring by weight, the water should come to just below the ½ C mark on the liquid measuring cup, and the yeast will be about 1 tsp. Give the yeast a good mix, and set aside, allowing the yeast to dissolve, about one minute. Small bubbles should begin to form.

Step 4: If you haven't done so already, pour ice and water into a large liquid measuring cup, and set a second liquid measuring cup onto the kitchen scale. Measure 308 grams of the water, not including the ice, which comes just shy of 1 cup. From this, portion out 6 Tablespoons (about 88 grams) into a small, separate bowl, and set aside.

Step 5: Into the bowl of your stand mixer, pour the 220 grams of ice water (308 g less the reserved 88 g) and add the flour mixture. On the lowest speed (setting 1), begin working the dough, just until it barely comes together, about 1 minute. The texture will be crumbly and very sticky.

Step 6: Increase the speed to setting 2 and carefully add in the warm yeast mixture. Mix for a full minute.

Step 7: Drizzle in the reserved cold water, maintaining the speed at setting 2. Continue working the dough for another minute and then turn off the mixer.

Step 8: Measure 12 grams of fine sea salt (a scant 2 tsp) and shake over the dough. Turn the mixer onto an increased speed, setting 3 and then 4, and run for about 2 minutes to ensure that the salt has fully been incorporated.

Step 9: Decrease the speed down to setting 2 and carefully drizzle in 12 grams of extra virgin olive oil (about 1 Tbsp.) while the mixer is running and then increase the speed to high (setting 8). Run the mixer for 3 minutes.

Step 10: Lightly dust a clean work surface with a little extra of the flour. Using a flexible bench scraper, move the dough from the kitchen aid bowl and place onto the prepared surface. The dough will be sticky.

Step 11: Using your hands, pull on the top of the dough to stretch. Fold the top over the length of the ball, pressing to seal, then, stretching from the bottom, pull up and press over the top fold. Rotate and repeat.

Step 12: From here, flip the dough over, folded seam-side down, and scoop the dough into your hands, stretching the surface as you tuck in from the bottom in towards the palms, rotating the ball of dough continuously as you go. This will create a smooth, round shape.

Step 13: Place the ball of dough into a lightly greased bowl and cover tightly with plastic wrap. Set at room temperature for one hour, allowing the dough to double in size.

Step 14: After the first hour-long rise, you'll need to repeat the steps of folding and shaping the dough four (4) additional times, with a rest period of 30-minutes at room temperature in between, so plan the next two hours accordingly. Keep a little bit of flour handy to prep your work surface just beforehand each time. (See Step 11 for reference)

Step 15: When your dough has completed its additional 2 hours of resting, you'll want to move the dough to an airtight container (or a medium sized bowl covered tightly with plastic wrap) and place into the refrigerator for a minimum of 24 hours but ideally, up to 36 hours. This will allow the structure and the flavor of the dough to develop.

Day One-Day Two

Total Time: 24-36 hours inactive time, plus (Active Hands-On Time: 15 minutes, to mix and divide the dough before storing for the second phase of the cold fermentation)

No action is needed during this rest period. Your dough will remain in the refrigerator between 24 and 36 hours, or anytime in between. The longer the dough sits, the better the quality and flavor of the final product, but it is best not to extend this first fermentation stage longer than 36 hours.

Step 1: After your first cold fermentation stage, remove the dough from refrigeration and place directly into the bowl of the stand mixer fitted with the dough attachment. Mix the dough on the slowest setting for about 30 seconds, just to gently work the dough and release the air bubbles. Remove the dough from the mixing bowl and place onto a clean, lightly floured work surface.

Step 2: Weigh the mixed dough on your kitchen scale (it should be approximately 1045 grams, give or take a few grams). Divide that amount by 4, and this should be the weight, in grams, for each ball of dough you will portion out. If you are not using a kitchen scale, do your best to divide the dough as evenly as possible.

Chef Note: An average 12" pizza, about the size that most home ovens can accommodate, should weigh about 250 grams.

For this recipe, my dough weighed 1042 grams. 1042 g / 4 = 260.5 g, so I portioned each of my dough balls to weigh 260 g. For reference, 15 grams is equivalent to about a tablespoon, so the difference in grams here is insignificant.

Step 3: Place the portioned dough into a lightly oiled container with a tight-fitting lid, or onto a baking sheet covered tightly with plastic wrap. Return to the refrigerator for a minimum of 24 hours but up to 48 hours.

Days Two-Four

So long as you've waited at least 24 hours from when you placed your portioned pizza dough into the refrigerator, you're all set to begin making pizza. Otherwise, feel free to keep it refrigerated up to 48 hours.

Chefs Note: When you're ready to make pizza, you'll want to roll COLD dough out on a clean work surface dusted lightly with flour, using a rolling pin. (More detailed instruction on stretching dough by hand will be found in pizza recipe posts). The cold dough, straight out of the refrigerator, will actually be much more pliable and easier to work with then if you allow the dough to come to room temperature.

If not using all the dough, place any unused portions onto a parchment lined baking sheet dusted lightly with flour and covered the top lightly with plastic wrap. Pop into the freezer for about 30 minutes, just until the dough is firm to the touch, not frozen. Wrap each individual portion of dough tightly in plastic wrap, and place wrapped portions into a Ziploc freezer bag. To use later, allow the dough to thaw in the refrigerator first, and then allow about 30 minutes (or up to an hour) at room temperature before baking.

Artisan Pizza Dough

Time and good quality ingredients are the keys to making truly authentic, Italian pizza dough, so plan a few days ahead to ensure delicious results.
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Course: Dinner, Main Course
Cuisine: Italian
Keyword: Pizza, Pizza Dough
Prep Time: 30 minutes
Rest and Refrigeration Time: 5 days
Servings: 4 servings
Calories: 292kcal

Equipment

  • Digital Kitchen Scale or measuring cups and spoons
  • Glass Liquid Measuring Cups
  • KitchenAid Stand Mixer with dough hook attachment
  • Flexible Bench Scraper
  • Stainless Bench Scraper
  • Large Mixing Bowl
  • Medium and small mixing bowl
  • Wire Whisk
  • Airtight Container
  • Plastic Wrap
  • Container with Tight-Fitting Lid or a sheet pan with plastic wrap

Ingredients

  • 600 g High Gluten, Artisan Bread Flour (Appx. 5 Cups*), plus a little extra for dusting
  • 6 g Non (or Low) Diastatic Malt Powder (Appx. 1-½ tsp.)
  • 100 g Warm Water (105-110℉) (Appx. just shy of ½ C.)
  • 3 g Active Dry Yeast (about 1 tsp.)
  • 12 g Pizza Dough Flavor optional
  • 308 g Ice Water, Divided 88 g (6 Tbsp.) separated
  • 12 g Fine Sea Salt (Scant 2 tsp.)
  • 12 g Extra Virgin Olive Oil (Appx. 1 Tbsp)

Instructions

Day 1

  • Gather all of your ingredients, along with a kitchen scale (or measuring cups and spoons), as well as a large bowl, and a stand mixer fitted with the dough hook attachment.
  • In a mixing bowl set over the scale, set to grams, and tare the bowl to zero (so that you are only measuring the weight of the actual ingredients and not the bowl itself). Measure out 600 grams of high gluten, artisan bread flour (my favorite is from King Arthur). If you are using measuring cups, you'll want to use the 'spoon and sweep method' (see notes below) and measure out 5 cups of flour. Directly to the flour, add 6 grams of non-diastatic malt powder (about 1-½ tsp, if not measuring by weight). Lastly, add 12 grams of King Arthur Pizza Dough flavor, which is completely optional, but an absolutely delicious addition to your dough. Set your flour mixture aside.
  • In a glass, liquid measuring cup or small bowl over the scale, weigh 100 grams of very warm water (somewhere between 110-115℉, hot but not scalding), then add in your 3 grams of active dry yeast. If not measuring by weight, the water should come to just below the ½ C mark on the liquid measuring cup, and the yeast will be about 1 tsp. Give the yeast a good mix, and set aside, allowing the yeast to dissolve, about one minute. Small bubbles should begin to form.
  • If you haven't done so already, pour ice and water into a large liquid measuring cup, and set a second liquid measuring cup onto the kitchen scale. Measure 308 grams of the water, not including the ice, which comes just shy of 1 cup. From this, portion out 6 Tablespoons (about 88 grams) into a small, separate bowl, and set aside.
  • Into the bowl of your stand mixer, pour the 220 grams of ice water (308 g less the reserved 88 g) and add the flour mixture. On the lowest speed (setting 1), begin working the dough, just until it barely comes together, about 1 minute. The texture will be crumbly and very sticky.
  • Increase the speed to setting 2 and carefully add in the warm yeast mixture. Mix for a full minute.
  • Drizzle in the reserved cold water, maintaining the speed at setting 2. Continue working the dough for another minute and then turn off the mixer.
  • Measure 12 grams of fine sea salt (a scant 2 tsp) and shake over the dough. Turn the mixer onto an increased speed, setting 3 and then 4, and run for about 2 minutes to ensure that the salt has fully been incorporated.
  • Decrease the speed down to setting 2 and carefully drizzle in 12 grams of extra virgin olive oil (about 1 Tbsp.) while the mixer is running and then increase the speed to high (setting 8). Run the mixer for 3 minutes.
  • Lightly dust a clean work surface with a little extra of the flour. Using a flexible bench scraper, move the dough from the kitchen aid bowl and place onto the prepared surface. The dough will be sticky.
  • Using your hands, pull on the top of the dough to stretch. Fold the top over the length of the ball, pressing to seal, then, stretching from the bottom, pull up and press over the top fold. Rotate and repeat.
  • From here, flip the dough over, folded seam-side down, and scoop the dough into your hands, stretching the surface as you tuck in from the bottom in towards the palms, rotating continuously as you go. This will create a smooth, round shape.
  • Place the ball of dough into a lightly greased bowl and cover tightly with plastic wrap. Set at room temperature for one hour, allowing the dough to double in size.
  • After the first hour-long rise, you'll need to repeat the steps of folding over and shaping the dough four (4) additional times, with a rest period of 30-minutes at room temperature in between, so plan the next two hours accordingly. Keep a little bit of flour handy to prep your work surface just beforehand. (See Step 11 for reference)
  • When your dough has completed its additional 2 hours of resting, you'll want to move the dough to an airtight container (or a medium sized bowl covered tightly with plastic wrap) and place into the refrigerator for a minimum of 24 hours but ideally, up to 36 hours. This will allow the structure and the flavor of the dough to develop.

Day 2

  • Your dough is resting in the refrigerator between 24 and 36 hours. The longer the dough sits, the better the quality and flavor of the final product but is best if not left longer than 36 hours.

Day 2, After 24-36 hours

  • Remove the dough from refrigeration and place into the bowl of the stand mixer fitted with the dough attachment. Mix the dough on the slowest setting for about 30 seconds, just to gently work the dough and release the air bubbles. Remove the dough from the mixing bowl and place onto a clean, lightly floured work surface.
  • Weigh the mixed dough on your kitchen scale (it should be approximately 1045 grams, give or take a few grams). Divide that amount by 4, and this should be the weight, in grams, for each ball of dough you will portion out. If you are not using a kitchen scale, do your best to divide the dough as evenly as possible.
    Chefs Note: An average 12" pizza, about the size that most home ovens can accommodate, should weigh about 250 grams.
    For this recipe, my dough weighed 1042 grams. 1042 g / 4 = 260.5 g, so I portioned each of my dough balls to weigh 260 g. For reference, 15 grams is equivalent to only about a Tablespoon, so the difference in grams here is insignificant.
  • Place the portioned dough into a lightly oiled container with a tight-fitting lid, or onto a baking sheet covered tightly with plastic wrap. Return to the refrigerator for a minimum of 24 hours but up to 48 hours.

Day 3 or 4 (After a minimum of 12 hours but up to 48 hours)

  • So long as you've waited at least 12 hours from when you placed your portioned pizza dough into the refrigerator, you're all set to begin making pizza. Otherwise, feel free to keep it refrigerated up to 48 hours, keeping in mind that the longer the cold fermentation process, the better the overall dough.
    Chefs Note: When you're ready to make pizza, you'll want to roll COLD dough out on a clean work surface dusted lightly with flour, using a rolling pin. (More detailed instruction on stretching dough by hand will be found in pizza recipe posts). The cold dough, straight out of the refrigerator, will actually be much more pliable and easier to work with then if you allow the dough to come to room temperature.
    If not using all the dough, place any unused portions onto a parchment lined baking sheet dusted lightly with flour and covered the top lightly with plastic wrap. Pop into the freezer for about 30 minutes, just until the dough is firm to the touch, not frozen. Wrap each individual portion of dough tightly in plastic wrap, and place wrapped portions into a Ziploc freezer bag. To use later, allow the dough to thaw in the refrigerator first, and then allow about 30 minutes (or up to an hour) at room temperature before baking.

Notes

The 'spoon and sweep' method is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour once the cup is full.

Nutrition

Serving: 260g | Calories: 292kcal | Carbohydrates: 56g | Protein: 10g | Fat: 1.4g | Saturated Fat: 0.2g | Sodium: 561mg | Potassium: 7.6mg | Fiber: 2.6g | Sugar: 0.5g | Calcium: 0.2mg | Iron: 0.4mg

Creamy Artichoke and Spinach Chicken Pasta

by

Artichoke and spinach dip is one of my favorite appetizers to make for special occasions. This version adds those same decadent flavors, but invites pasta and cooked chicken to the party, making it a balanced and hearty, comforting dish. Rotisserie chicken is a great option to use here, bringing the components together in under 10 minutes and then heating everything together until warm and bubbly. Just like the dip, you can make it in advance and pop in the oven to bake just before serving.

INGREDIENTS

  • 2 Chicken Breasts, Cooked and Shredded
  • 12 oz Rigatoni Pasta or similar, such as Penne Rigate
  • 14 oz Artichoke Hearts, Drained
  • 10 oz Frozen Spinach, Drained Thoroughly
  • 1 C. Roasted Red Pepper, Cut into Strips
  • 8 oz. Cream Cheese, Softened
  • ½ C. Sour Cream
  • ½ C. Heavy Cream
  • 1-½ C. Mozzarella Cheese, Shredded
  • ½ C. Parmesan Cheese, Finely Shredded
  • 1 Tbsp. Minced Garlic
  • Salt and Pepper to Taste

INSTRUCTIONS

Step 1: Gather your ingredients. In a large pot filled with salted water, cook the pasta according to package directions (approximately 12 minutes just 'til al dente). Preheat the oven to 350℉.

Step 2: While the pasta cooks, blend together the cream cheese, sour cream, heavy cream and garlic until smooth. Season generously with salt and pepper.

Step 3: By hand using a rubber spatula, mix in the remaining ingredients, starting with the cheese, then the artichokes, spinach, red peppers, and lastly, the chicken.

Step 4: When the pasta is done, drain, and mix everything together. Add the pasta mixture to an oven-proof dish, and bake until bubbly, uncovered, about 30 minutes. Serve hot.

Creamy Artichoke & Spinach Chicken Pasta

If you love the dip, you'll love this mealtime version made with chicken and pasta!
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Course: Dinner
Cuisine: American, Mediterranean
Keyword: Artichoke, Chicken, Pasta, Spinach
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6 servings
Calories: 811kcal

Equipment

Ingredients

  • 2 Chicken Breasts, Cooked and Shredded
  • 12 oz Rigatoni Pasta or similar, such as Penne Rigate
  • 14 oz Artichoke Hearts, Drained
  • 10 oz Frozen Spinach, Drained Thoroughly
  • 1 C. Roasted Red Pepper, Cut into Strips
  • 8 oz. Cream Cheese, Softened
  • ½ C. Sour Cream
  • ½ C. Heavy Cream
  • 1-½ C. Mozzarella Cheese, Shredded
  • ½ C. Parmesan, Finely Shredded
  • 1 Tbsp. Minced Garlic
  • Salt and Pepper to Taste

Instructions

  • Gather your ingredients.
  • In a large pot filled with salted water, cook the pasta according to package directions (approximately 12 minutes just 'til al dente). Preheat the oven to 350℉.
  • While the pasta cooks, blend together the cream cheese, sour cream, heavy cream and garlic until smooth. Season generously with salt and pepper.
  • By hand using a rubber spatula, mix in the rest of the ingredients, starting with the cheese, then the artichokes, spinach, red peppers, and lastly, the chicken.
  • When the pasta is done, drain, and mix everything together. Add the pasta mixture to an oven-proof dish, and bake until bubbly, about 30 minutes. Serve hot.

Nutrition

Serving: 429grams | Calories: 811kcal | Carbohydrates: 64g | Protein: 55g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 168mg | Sodium: 1100mg | Potassium: 864mg | Fiber: 7.7g | Sugar: 11g | Calcium: 753mg | Iron: 4.2mg

Hawaiian Pulled Pork Tacos with Pineapple Salsa

by

These simple and tender pulled pork tacos with pineapple salsa are inspired by our trip to Honolulu a few years ago, with a fusion to my love of making homemade Tex Mex! At a pre-luau party we attended at the Hale Koa on O'ahu, we got the incredible experience of watching the Polynesians make Kalua Pua'a, or Kalua Pig, wrapping the pork ceremonially in banana leaves, and placing the whole thing into a large pit with an underground oven. The foodie in me was in awe. Capturing some of that sweet, Hawaiian pineapple flavor in the braising liquid, I opted to use the oven instead of digging a pit in the backyard so it's not quite the same experience, but it still comes out delicious every time. Whether you serve the shredded pork in tacos as the recipe is shared here, on a sweet Hawaiian roll as a sandwich or by itself topped with my fresh pineapple salsa, you won't be disappointed!

INGREDIENTS

Pork

  • 8 Lb. Bone-In Pork Shoulder
  • 4 C. Chicken Bone Broth or Chicken Stock
  • 10 Cloves Garlic, Peeled
  • 1 Fresh Pineapple
  • 8 oz. Pineapple Juice
  • 2 Jalapeños
  • 2 Tbsp. Garlic Powder
  • 2 Tbsp. Kosher Salt
  • 1 Tbsp. Ground Black Pepper
  • 1 Tbsp. Chili Powder
  • 1 Tbsp. Cumin
  • 1 Tbsp. Paprika
  • 2-3 Tbsp. Olive Oil for the pan

Pineapple Salsa

  • 1 Med. Pineapple, Peeled and Finely Chopped
  • ½ Each Red Bell Pepper, Finely Chopped
  • 1 Jalapeño, Seeded and Finely Chopped
  • ¼ C. Red Onion, Finely Diced
  • 5 Sprigs Cilantro, Finely Chopped
  • 1 Each Lime, Zest and Juice
  • 1 tsp. Kosher Salt
  • ½ tsp. Ground Black Pepper

Tortillas, for serving

INSTRUCTIONS

Preparing the Pork Shoulder

Step 1: Gather the ingredients for your pulled pork, and pre-heat the oven to 275℉.

Step 2: On a cutting board designated for meat, trim the excess fat from the bottom side of your pork shoulder. You just want to remove the thicker layers, not the marbling.

Step 3: Measure out your spices, then rub the pork generously, covering all sides with the seasoning blend.

Step 4: In a large Dutch oven over medium high heat, add 2-3 tablespoons of olive oil. Once the pan and the oil are hot, carefully add the pork and sear on all sides (front, back, ends, sides) for about 8 minutes per side.

Note: If you have a pair of meat claws, this is helpful here to rotate the pork. If not, you can use a pair of tongs, or two forks).

Step 5: In the meantime, prepare the pineapple and jalapeño.

On a produce-designated cutting board (not the one used to trim the pork), cut the crown and the bottom of the pineapple- this will create a stable surface for which to cut up the pineapple. Using a Chef Knife, trim the outer skin of the pineapple as closely to the edge as you can without cutting away too much of the fruit. From here, cut the pineapple in half vertically, and again, so that you have 4 tall sections. With the pineapple slice cut-side down against the board, cut away the inner core (discard). Slice the remaining length of pineapple into 2 or 3 strips and then chop up each piece into small wedges.

Slice the jalapeños into rings, keeping the seeds.

Step 6: Once the pork has been seared on all sides, remove from the pot and set aside. Scrape up the browned bits in the bottom of the pot using a wooden spoon, then deglaze the pan by adding chicken bone broth then bringing to a light simmer. Don't discard those dark bits- that's where the flavor is! As my former boss and mentor Carla Hall always said, "there's flavor in the brown!"

Step 7: To the stock, add pineapple wedges, sliced jalapeño, the sprigs of cilantro, and the peeled garlic, and the pineapple juice.

Step 8: Carefully place the seared pork back into the pot, cover, and place in the preheated oven to braise for 4 hours.

Preparing the Pineapple Salsa

Step 1: Gather the ingredients for your pineapple salsa, along with a mixing bowl, zester, citrus reamer and a spoon.

Step 2: The pineapple will be cut into a very small dice, so following the instructions outlined above, cut thinner strips of pineapple after removing the core.

Step 3: Into a mixing bowl, add your diced pineapple, red onion, red peppers, seeded jalapeño, and cilantro. Add the zest of the lime, then cut the lime in half, squeezing in the juice.

Step 4: Season the fresh pineapple salsa with salt and pepper and stir all of the ingredients together well. Cover the bowl and allow the flavors to marinate for about 4 hours.

Shredding the Pork

Once the pork is done, remove the Dutch oven and allow it to cool on the counter slightly, for about 15 minutes or so. Remove the pork from the braising liquid and place it into a large, 13x9 glass baking dish. Using a pair of forks (or meat shredding claws) shred the pork. You may wish to ladle a little of the braising liquid (just the liquid) over the meat to keep it moist, but the remainder of the braising liquid may be discarded*

Serve the pulled pork in your favorite flour tortillas topped with fresh pineapple salsa!

*Note: If you're planning for leftovers, strain the braising liquid, keeping just the liquid, and add some to your plastic storage bags.

Hawaiian Pulled Pork Tacos with Pineapple Salsa

This slowly braised pork shoulder is tender and delicious, slightly sweet, and served with a super fresh pineapple and jalapeño salsa.
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Course: Dinner
Cuisine: Hawaiian
Keyword: Pork, Sandwiches
Prep Time: 30 minutes
Cook Time: 4 hours

Equipment

  • Large, Cast-Iron Dutch Oven with Lid
  • Cutting Boards
  • Filet Knife
  • Chef Knife
  • Stainless Steel Tongs
  • Meat Forks
  • 13x9 Glass Baking Dish for preparing shredded meat
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Liquid Measuring Cup
  • Fork and Spoon
  • MicroplaneHand-Held Grater or hand-held zester
  • Fruit Reamer (Citrus Juicer) optional
  • Ladle

Ingredients

Pork

  • 8 Lb. Bone-In Pork Shoulder
  • 4 C. Chicken Bone Broth or Chicken Stock
  • 10 Cloves Garlic, Peeled
  • 1 Fresh Pineapple
  • 8 oz. Pineapple Juice
  • 2 Jalapeños
  • 2 Tbsp. Garlic Powder
  • 2 Tbsp. Kosher Salt
  • 1 Tbsp. Ground Black Pepper
  • 1 Tbsp. Chili Powder
  • 1 Tbsp. Cumin
  • 1 Tbsp. Paprika
  • 2-3 Tbsp. Olive Oil for the pan

Pineapple Salsa

  • 1 Med. Pineapple, Peeled and Finely Chopped
  • ½ Each Red Bell Pepper, Finely Chopped
  • 1 Jalapeño, Seeded and Finely Chopped
  • ¼ C. Red Onion, Finely Diced
  • 5 Sprigs Cilantro, Finely Chopped
  • 1 Each Lime, Zest and Juice
  • 1 tsp. Kosher Salt
  • ½ tsp. Ground Black Pepper

Tortillas, for serving

Instructions

Preparing the Pork Shoulder

  • Gather the ingredients for your pulled pork, and pre-heat the oven to 275℉.
  • On a cutting board designated for meat, trim the excess fat from the bottom side of your pork shoulder. You just want to remove the thicker layers, not the marbling.
  • Measure out your spices, then rub the pork generously, covering all sides with the seasoning blend.
  • In a large Dutch oven over medium high heat, add 2-3 tablespoons of olive oil. Once the pan and the oil are hot, carefully add the pork and sear on all sides (front, back, ends, sides) for about 8 minutes per side.
    Note: If you have a pair of meat claws, this is helpful here to rotate the pork. If not, you can use a pair of tongs, or two forks).
  • In the meantime, prepare the pineapple and jalapeño.
    On a produce-designated cutting board (not the one used to trim the pork), cut the crown and the bottom of the pineapple- this will create a stable surface for which to cut up the pineapple. Using a Chef Knife, trim the outer skin of the pineapple as closely to the edge as you can without cutting away too much of the fruit. From here, cut the pineapple in half vertically, and again, so that you have 4 tall sections. With the pineapple slice cut-side down against the board, cut away the inner core (discard). Slice the remaining length of pineapple into 2 or 3 strips and then chop up each piece into small wedges.
    Slice the jalapeños into rings, keeping the seeds.
  • Once the pork has been seared on all sides, remove from the pot and set aside. Scrape up the browned bits in the bottom of the pot using a wooden spoon, then add chicken bone broth (or stock), bringing to a light simmer.
  • To the stock, add pineapple wedges, sliced jalapeño, the sprigs of cilantro, and the peeled garlic, and the pineapple juice.
  • Carefully place the seared pork back into the pot, cover, and place in the preheated oven to braise for 4 hours.

Preparing the Pineapple Salsa

  • Gather the ingredients for your pineapple salsa, along with a mixing bowl, zester, citrus reamer and a spoon.
  • The pineapple will be cut into a very small dice, so following the instructions outlined above, cut thinner strips of pineapple after removing the core.
  • Into a mixing bowl, add your diced pineapple, red onion, red peppers, seeded jalapeño, and cilantro. Add the zest of the lime, then cut the lime in half, squeezing in the juice.
  • Season the fresh pineapple salsa with salt and pepper and stir all of the ingredients together well. Cover the bowl and allow the flavors to marinate for about 4 hours.

Shredding the Pork

  • Once the pork is done, remove the Dutch oven and allow it to cool on the counter slightly, for about 15 minutes or so. Remove the pork from the braising liquid and place it into a large, 13x9 glass baking dish. Using a pair of forks (or meat shredding claws) shred the pork. You may wish to ladle a little of the braising liquid (just the liquid) over the meat to keep it moist, but the remainder of the braising liquid may be discarded*
    Serve the pulled pork in your favorite flour tortillas topped with fresh pineapple salsa!
  • *Note: If you're planning for leftovers, strain the braising liquid, keeping just the liquid, and add some to your plastic storage bags.

Cinnamon Espresso Fudge Brownies

by

Years ago, during culinary school, one of our administrators asked me to help cater a party she was hired for, and one of the desserts we made was a triple chocolate brownie with a secret ingredient that really "woke up" the flavor of the chocolate. As a non-coffee drinker, I'd never have thought to add espresso powder to a brownie batter, but wow! I rarely make a brownie nowadays without adding it. While you don't necessarily want your brownies to taste like coffee, that warmth and slight bitterness adds a whole new dimension of flavor, especially when paired with a mild spice like cinnamon, along with the sweetness of good quality chocolate. I almost always use Ghirardelli, but any chocolate you prefer will do. Unlike most boxed mixes that yield dry and/or cake-like brownies, these are super decadent and moist, almost like fudge. This recipe yields a lot, which makes them a perfect option for freezing extras and pulling them out when you want just one or two. They don't freeze solid, and I actually prefer them near straight of the freezer- they're just delicious!

INGREDIENTS

  • 4 Sticks Unsalted Butter, cut into small pieces
  • 26 oz. Good Quality Semisweet Chocolate Chips, divided such as Ghirardelli
  • 8 oz. Good Quality, Unsweetened Chocolate, chopped such as Ghirardelli, or Lindt
  • 6 Extra Large Eggs (or 7 Large)
  • 2 Tbsp. Pure Vanilla Extract
  • 2 Tbsp. Espresso Powder
  • 1 tsp. Ground Cinnamon
  • 2-¼ C. Granulated White Sugar
  • 1-¼ C. All Purpose Flour
  • 1 Tbsp. Baking Powder
  • 1 tsp. Kosher Salt
  • Powdered Sugar, for dusting

INSTRUCTIONS

Step 1: Preheat your oven to 350℉ and gather your ingredients. Measure out 1 lb. (16 oz) of chocolate chips and set the remaining 10 oz aside.

Step 2: Set up a 'Bain Marie' by placing a small pot filled ⅓ of the way with water to a full boil, ensuring that your metal bowl can be placed over the pot without the bottom of the bowl directly touching the water.

Step 3: While the water heats up, add 16 oz. of chocolate chips, the chopped, unsweetened chocolate and the butter to a large metal bowl. Reduce the heat, then place the bowl over the simmering water.

Step 4: Using a rubber spoon, stir the chocolate mixture fairly frequently, until the consistency is smooth and drips freely like a ribbon when the spoon is held over the bowl. Remove the bowl from the heat and set aside to cool slightly.

Step 5: In the meantime, crack your eggs into a large mixing bowl. Gently mix in the sugar, espresso powder and vanilla.

Step 6: Using a fine mesh strainer, sift together the flour, baking powder, and cinnamon. Whisk in the kosher salt.

Step 7: Once the chocolate mixture has cooled, slowly add into the egg mixture, folding the ingredients together until smooth.

Step 8: A little at a time, fold the flour mixture into the batter. Be sure there are no streaks of flour.

Step 9: Pour the brownie batter into the prepared pan, and sprinkle evenly with the reserved chocolate chips. Use the spatula to work the chips into the mixture so they are not just laying on top.

Step 10: Bake brownies in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.

Once the brownies are baked, remove from the oven and allow the pan to cool to room temperature, before placing them in the refrigerator to fully set.

Note: Brownies are SUPER fudgy, so cutting them before they are fully set is not advised.

Cut fully chilled brownies into five rows vertically, four rows horizontally, to create 20 even pieces.

Dust with powdered sugar before serving, if desired.

Cinnamon Espresso Fudge Brownies

Move over boxed mixes! If you prefer a decadent, dense, and ultra fudgy brownie over a cake-like brownie, this one's definitely for you!
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Course: Dessert
Cuisine: American
Keyword: Brownies, Chocolate
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 20 Servings
Calories: 491kcal

Equipment

  • Parchment Lined, Half Baking Sheet (12 x 18" x 1"), sprayed lightly with cooking spray or greased with butter
  • Cutting Board
  • Chef Knife
  • Small Pot filled ⅓ with water
  • Large Metal Bowl
  • Potholder or Kitchen Towel
  • Rubber Spatula
  • 2 Large Mixing Bowls
  • Fine-Mesh Metal Strainer

Ingredients

  • 4 Sticks Unsalted Butter, cut into small pieces
  • 26 oz. Good Quality Semisweet Chocolate Chips, divided such as Ghirardelli
  • 8 oz. Good Quality, Unsweetened Chocolate Bars, Chopped such as Ghirardelli, or Lindt
  • 6 XL Eggs (or 7 Large)
  • 2 Tbsp. Pure Vanilla Extract
  • 2 Tbsp. Espresso Powder
  • 1 tsp. Ground Cinnamon
  • 2-¼ C. Granulated White Sugar
  • 1-¼ C. All Purpose Flour
  • 1 Tbsp. Baking Powder
  • 1 tsp. Kosher Salt
  • Powdered Sugar, for dusting

Instructions

  • Preheat your oven to 350℉ and gather your ingredients. Measure out 1 lb. (16 oz) of chocolate chips and set the remaining 10 oz aside.
  • Set up a 'Bain Marie' by placing a small pot filled ⅓ of the way with water to a full boil, ensuring that your metal bowl can be placed over the pot without the bottom of the bowl directly touching the water.
  • While the water heats up, add 16 oz. of chocolate chips, the chopped, unsweetened chocolate and the butter to the large metal bowl. Reduce the heat, then place the bowl over the simmering water.
  • Using a rubber spoon, stir the chocolate mixture fairly frequently, until the consistency is smooth and drips freely like a ribbon when the spoon is held over the bowl. Remove the bowl from the heat and set aside to cool slightly.
  • In the meantime, crack your eggs into a large mixing bowl. Gently mix in the sugar, espresso powder and vanilla.
  • Using a fine mesh strainer, sift together the flour, baking powder, and cinnamon. Whisk in the kosher salt.
  • Once the chocolate mixture has cooled, slowly add into the egg mixture, folding the ingredients together until smooth.
  • A little at a time, fold the flour mixture into the batter. Be sure there are no streaks of flour.
  • Pour the brownie batter into the prepared pan, and sprinkle evenly with the reserved chocolate chips. Use the spatula to work the chips into the mixture so they are not just laying on top.
  • Bake the brownies in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
  • Once the brownies are baked, remove from the oven and allow the pan to cool to room temperature, before placing them in the refrigerator to fully set.
    Note: Brownies are SUPER fudgy, so cutting them before they are fully set is not advised.
  • Cut fully chilled brownies into five rows vertically, four rows horizontally, to create 20 even pieces.
  • Dust with powdered sugar before serving, if desired.

Nutrition

Serving: 1Each | Calories: 491kcal | Carbohydrates: 46g | Protein: 6.9g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 112mg | Sodium: 120mg | Potassium: 312mg | Fiber: 4.3g | Sugar: 31g | Calcium: 89mg | Iron: 4.2mg

Oven Roasted Balsamic Tomatoes

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Something truly magical happens when you slow roast tomatoes in the oven at a low temperature. Their natural sweetness comes bursting out, and the simple yet delicious flavors of balsamic vinegar, garlic and basil are a perfect balance to the tomato's acidity. Even in the winter, when finding good tomatoes at the market seem, well, hard to find, this is a great side dish that will add a ton of flavor and bright, beautiful color to any dinner plate.

INGREDIENTS

  • 2 Each Plum Tomatoes
  • 1 Clove Garlic
  • 2 Medium Basil Leaves
  • 1 Tbsp. Balsamic Vinegar
  • 1 Tbsp. Olive Oil
  • Kosher Salt and Freshly Ground Black Pepper, to taste

INSTRUCTIONS

Step 1: Set oven to 200℉ and gather your ingredients. You'll also need a cutting board, Chef knife and a small sheet pan.

Step 2: Slice tomatoes lengthwise, removing the core.

Step 3: Mince your garlic by finely chopping the peeled bulb.

Step 4: Roll cleaned and dried basil leaves tightly lengthwise, then slice into narrow strips and chop finely. Set aside.

Step 5: Place tomatoes, cut side facing upwards, onto the sheet pan. Drizzle lightly with olive oil and sprinkle with garlic, salt and pepper. Place into the preheated oven for 90 minutes.

Step 6: Once out of the oven, drizzle the roasted tomatoes with additional olive oil, balsamic vinegar and fresh basil. Serve warm.

Oven Roasted Tomatoes

A beautiful side dish to any plated dinner, slow roasting brings out the natural sweetness in tomatoes.
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Course: Side Dish
Cuisine: French, Italian
Keyword: Tomatoes
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Servings: 2 servings
Calories: 81kcal

Equipment

  • Chef Knife
  • Cutting Board
  • Sheet Pan
  • Measuring Spoons

Ingredients

  • 2 Each Plum Tomatoes
  • 1 Clove Garlic
  • 2 Medium Basil Leaves
  • 1 Tbsp. Balsamic Vinegar
  • 1 Tbsp. Olive Oil
  • Kosher Salt and Freshly Ground Black Pepper, to taste

Instructions

  • Set oven to 200℉, and gather your ingredients. You'll also need a cutting board, Chef Knife and a small sheet pan.
  • Slice tomatoes lengthwise, removing the core.
  • Mince your garlic.
  • Roll cleaned and dried basil leaves tightly lengthwise, then slice into narrow strips and chop finely. Set aside.
  • Place tomatoes, cut side facing upwards. Drizzle lightly with olive oil and sprinkle with garlic, salt and pepper. Place into the preheated oven for 90 minutes.
  • Once out of the oven, drizzle the roasted tomatoes with additional olive oil, balsamic vinegar and fresh basil. Serve warm.

Nutrition

Serving: 118grams | Calories: 81kcal | Carbohydrates: 6.4g | Fat: 6.4g | Saturated Fat: 0.9g | Sodium: 188mg | Potassium: 1.8mg | Fiber: 1.5g | Sugar: 4.1g | Calcium: 26mg | Iron: 1.1mg

Savory Chicken & Mushroom Crepes

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Hands down, this may be one of my all-time favorite recipes we learned during culinary school, and making it at home, you'll feel like you've made a meal worthy of a Parisian Bistro. While there are a couple of 'recipes within a recipe' for this dish, including preparing clarified butter, crepes from scratch and a rich, velvety velouté sauce, you can cheat a little by purchasing a rotisserie chicken from the grocery store and save yourself some time. This is a great make ahead meal, which heats up beautifully, and is also a great option for prioritizing protein and minimizing carbs.

INGREDIENTS

Clarified Butter

  • 1-2 Sticks Unsalted Butter

Velouté

  • 2 Tbsp. Unsalted Butter
  • 2 Tbsp. All Purpose Flour
  • 1 C. Chicken Stock
  • Pinch Nutmeg
  • Salt & Pepper, to taste

Crepes

  • 1 Lg. Egg
  • Pinch Kosher Salt
  • ¼ C. All Purpose Flour
  • ¾ C. Whole Milk
  • 2 tsp. Melted Butter
  • Clarified Butter, for the Pan (recipe below)

Crepe Filling

  • 6-8 Medium White Button Mushroom Caps, stems removed, sliced
  • 1 Tbsp. Clarified Butter
  • Few Sprigs of Fresh Thyme
  • ¼ C. Dry White Wine
  • 2 C. Chopped (or Shredded), Cooked Chicken such as a fully cooked, rotisserie chicken
  • 3 Tbsp. Heavy Cream
  • ¼ C. Freshly Grated Parmesan plus a little extra
  • Salt & Pepper, to taste

INSTRUCTIONS

This recipe has several separate components, so be sure to read through all of the instructions, gather and measure your ingredients carefully before beginning.

Step 1: To make clarified butter, add 1-2 sticks* of unsalted butter to a medium, heavy-bottomed saucepan and keep over medium heat. As the butter heats up, the excess water will evaporate and the milk solids will separate, rising to the top. Using a stainless-steel ladle (or even a spoon), gently begin skimming the milk solids out, moving them to a separate bowl, and discarding. The remaining butter is then clarified, and should be cooled slightly, storing in a heat safe, glass container, until ready to use.

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*While you'll only need a few tablespoons for this dish, clarified butter is great to have on hand, and is easier to make in a larger batch. Clarified butter is the process of separating the excess water and milk solids from the butterfat and is less likely to burn due to the higher smoke point.

Step 2: To prepare the Velouté, add 2 tablespoons of butter and 2 tablespoons of all-purpose flour to a medium saucepan, and using a wooden spoon, stir until a paste is made, when little bubbles begin to form. Add the chicken stock and allow to simmer. Season with nutmeg, salt and pepper. The sauce will be done when it has thickened, coating the back of a spoon. Hold warm.

Note: The sauce will be divided.

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Step 3: Next, gather the ingredients for the filling.

Step 4: In a saucepan over medium heat, sauté the mushrooms in 1 tablespoon of the clarified butter, tossing in a few sprigs of thyme. Season lightly with salt and pepper.

Step 5: Once the mushrooms have cooked down and moisture has evaporated (you'll see less steam rising from the pan), deglaze the bottom of the pan with the white wine, scraping any brown bits.

Step 6: Add the chicken to the pan, and season to taste. Remove the sprigs of thyme, leaving behind the leaves, and stir in about half the velouté sauce over the chicken and mushroom mixture until creamy. Keep warm.

Step 7: Gather the crepe ingredients, including a large mixing bowl, whisk and a small sauté pan. Mix together the eggs and salt, then add in the flour. The mixture will be very thick. Add milk slowly, whisking continuously, and be sure there are no lumps in the batter. Add the melted butter (not clarified butter) and set the batter aside.

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Step 8: Heat a small, non-stick pan over medium heat and add a little of the clarified butter to the pan. Once hot, add a small ladle of crepe batter (approximately ¼ of the mixture) to the pan, watching for small bubbles to form along the entire surface. Using a rubber spatula, flip the crepe to the other side, and cook about 30 seconds. Remove the crepe to a plate and repeat until all four crepes have been cooked. 

Note: Crepes may be stacked, they will not stick to one another.

Step 9: Lay the prepared crepes onto a cutting board or clean work surface. Divide the filling evenly, topping the center of each crepe. Gently roll the bottom of each crepe up over the filling, fold the top down over to create a lose seal, and lay the prepared crepes, folded side facing down in a ceramic baking dish.

Step 10: To the reserved velouté sauce, mix in cream, grated parmesan cheese and season with additional salt and pepper, to taste. Pour the sauce over the top of the prepared crepes, and grate in a little extra parmesan on top.

Step 11: Turn on your oven to the highest broiler setting, and when hot, set the baking dish under the broiler for about 5 minutes, or until the sauce is bubbly and the cheese has slightly browned. Sprinkle a few fresh thyme leaves over the finished dish to garnish and serve.

Savory Chicken and Mushroom Crepes

Homemade crepes filled with savory chicken and mushrooms, topped with a rich and velvety velouté
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Course: Dinner
Cuisine: French
Keyword: Chicken, Mushrooms
Prep Time: 45 minutes
Cook Time: 3 minutes
Servings: 4 Servings
Calories: 267kcal

Equipment

  • Cutting Board
  • Chef Knife
  • 2 Medium-Large Sauté Pans
  • Medium, Heavy-Bottomed Pot
  • Stainless Steel Ladle
  • Small glass bowl
  • Spoon
  • Measuring Cups and Spoons
  • Medium, Oven-Safe Ceramic Baking Dish (Not Glass)
  • Wooden Spoon
  • Large Mixing Bowl
  • Stainless Steel Whisk
  • Small, Non-Stick Sauté Pan
  • Rubber Spatula
  • Plate

Ingredients

Clarified Butter

  • 1-2 Sticks Unsalted Butter

Velouté

  • 2 Tbsp. Unsalted Butter
  • 2 Tbsp. All Purpose Flour
  • 1 C. Chicken Stock
  • Pinch Nutmeg
  • Salt & Pepper, to taste

Crepes

  • 1 Lg. Egg
  • Pinch Kosher Salt
  • ¼ C. All Purpose Flour
  • ¾ C. Whole Milk
  • 2 tsp. Melted Butter
  • Clarified Butter, for the Pan (recipe below)

Crepe Filling

  • 6-8 Medium White Button Mushroom Caps, stems removed, sliced
  • 1 Tbsp. Clarified Butter
  • Few Sprigs of Fresh Thyme
  • ¼ C. Dry White Wine
  • 2 C. Chopped (or Shredded), Cooked Chicken such as a fully cooked, rotisserie chicken
  • 3 Tbsp. Heavy Cream
  • ¼ C. Freshly Grated Parmesan plus a little extra
  • Salt & Pepper, to taste

Instructions

  • This recipe has several separate components, so be sure to read through all of the instructions, gather and measure your ingredients carefully before beginning.
  • To make clarified butter, add 1-2 sticks* of unsalted butter to a medium, heavy-bottomed saucepan and keep over medium heat. As the butter heats up, the excess water will evaporate and the milk solids will separate, rising to the top. Using a stainless-steel ladle (or even a spoon), gently begin skimming the milk solids out, moving them to a separate bowl, and discarding. The remaining clarified butter should be cooled slightly and then stored in a heat safe, glass container, until ready to use.
    *While you'll only need a few tablespoons for this dish, clarified butter is great to have on hand, and is easier to make in a larger batch. Clarified butter is the process of separating the excess water and milk solids from the butterfat. and is less likely to burn due to the higher smoke point.
  • To prepare the Velouté, add 2 tablespoons of butter and 2 tablespoons of all-purpose flour to a medium saucepan, and using a wooden spoon, stir until a paste is made, and little bubbles begin to form. Add the chicken stock and allow to simmer. Season with nutmeg, salt and pepper. The sauce will be done when it has thickened, coating the back of a spoon. Hold warm.
    Note: The sauce will be divided.
  • Next, gather the ingredients for the filling.
  • In a saucepan over medium heat, sauté the mushrooms in 1 tablespoon of the clarified butter, tossing in a few sprigs of thyme. Season lightly with salt and pepper.
  • Once the mushrooms have cooked down and moisture has evaporated (you'll see less steam rising from the pan), deglaze the bottom of the pan with the white wine, scraping any brown bits.
  • Add the chicken to the pan, and season to taste. Remove the sprigs of thyme, leaving behind the leaves, and stir in about half the velouté sauce over the chicken and mushroom mixture until creamy. Keep warm.
  • Gather the crepe ingredients, including a large mixing bowl, whisk and a small sauté pan. Mix together the eggs and salt, then add in the flour. The mixture will be very thick. Add milk slowly, whisking continuously, and be sure there are no lumps in the batter. Add the melted butter (not clarified butter) and set the batter aside.
  • Heat a small, non-stick pan over medium heat and add a little of the clarified butter to the pan. Once hot, add a small ladle of crepe batter (approximately ¼ of the mixture) to the pan, watching for small bubbles to form along the entire surface. Using a rubber spatula, flip the crepe to the other side, and cook about 30 seconds. Remove the crepe to a plate and repeat until all four crepes have been cooked. Note: Crepes may be stacked, they will not stick to one another.
  • Lay the prepared crepes onto a cutting board or clean work surface. Divide the filling evenly, topping the center of each crepe. Gently roll the bottom of each crepe up over the filling, fold the top down over to create a lose seal, and lay the prepared crepes, folded side facing down in a ceramic baking dish.
  • To the reserved velouté sauce, mix in cream, grated parmesan cheese and season with additional salt and pepper, to taste. Pour the sauce over the top of the prepared crepes, and grate in a little extra parmesan on top.
  • Turn on your oven to the highest broiler setting, and when hot, set the baking dish under the broiler for about 5 minutes, or until the sauce is bubbly and the cheese has slightly browned. Sprinkle a few fresh thyme leaves over the finished dish to garnish and serve.

Nutrition

Serving: 1Each | Calories: 267kcal | Carbohydrates: 5g | Protein: 21g | Fat: 16g | Saturated Fat: 8.4g | Cholesterol: 86mg | Sodium: 298mg | Potassium: 238mg | Fiber: 0.7g | Sugar: 0.5g | Calcium: 73mg | Iron: 1.2mg

Grilled Eggplant Roulade with Goat Cheese and Tomato Vinaigrette

by

This simple, yet elegant appetizer is loaded with fresh flavors and will be a hit among vegetarian friends as well as meat eaters! You can serve it warm, right out of the oven or at room temperature- it's delicious either way. I learned this recipe in culinary school, 'La Roulade d'Aubergine Grillee', and thinking I wasn't a fan of eggplant, was pleasantly surprised by how absolutely beautiful and yummy this dish was. Grilling thin slices of eggplant and stuffing them with a filling of roasted red peppers, sauteed spinach, and creamy, flavorful goat cheese made me an instant convert. Feel free to skip a few steps and purchase premade roasted red peppers or diced tomatoes, but if you have the time, it's definitely worth making these from fresh ingredients.

INGREDIENTS

  • 1 Large Eggplant
  • 1 Large Shallot, divided
  • ¼ C. Olive Oil plus an extra Tablespoon
  • 5 Cloves Garlic, minced and divided
  • 6 oz. Fresh Spinach, destemmed
  • 4 Sprigs Fresh Thyme, stripped from the stem
  • 1 Large Red Bell Pepper or jarred roasted red pepper strips
  • 3 Medium Tomatoes or canned, peeled, diced tomatoes*
  • 4 oz Soft Goat Cheese
  • Salt & Pepper, to taste
  • 2 tsp. Balsamic Vinegar
  • 2 tsp. Red Wine Vinegar

INSTRUCTIONS

Step 1: Gather your ingredients.

Step 2: Using a mandolin, carefully slice eight (8), ⅛" slices of eggplant. (Depending on the size of you eggplant, you may have more than you need. Cover leftover eggplant tightly, refrigerate, and save for an additional use.)

Step 3: Brush one side of the eggplant generously with olive oil, and season with salt and pepper.

Step 4: Heat a cast iron grill pan (or a large, non-stick pan). Once hot, grill eggplant slices, oiled side down first, 2-3 minutes per side, oiling the opposite side while the first side cooks.

Step 5: Lay grilled slices on a paper towel lined stainless rack or sheet pan. Set aside.

Step 6: Quarter a red bell pepper, removing the core and the seeds. Drizzle with olive oil and place sections skin side up on a parchment lined sheet pan. Turn on the oven's broil setting and place the rack in the middle section of the oven. Char the peppers until the outer skin has blackened.

Note: If using jarred, roasted red peppers, you may skip this step.

Step 7: Place the charred pepper in a Ziploc bag, seal, and allow to rest for about ten minutes. The contained steam will allow for easily removing the skin from the pepper.

Step 8: Once you remove the peppers from the bag, gently peel the charred skin away. Place the pieces onto a cutting board and slice each quarter into 4 strips, so you have a total of 16 strips.

Step 9: In the meantime, bring a pot of water to the boil. Slice an 'X' on the bottom of three tomatoes. Once the water is boiling, gently place the tomatoes into the water and wait 2-3 minutes, or until the skin begins pulling away. Note: We're not looking to cook the tomatoes, just blanch them, to more easily remove the skin. Carefully remove the tomatoes from the boiling water and place in a bowl. You may also wish to run the tomatoes under ice cold water to stop the cooking process. The skin should easily peel away once cool enough to touch.

Note: If using canned, peeled and diced tomatoes, you may skip this step.

Step 10: After peeled, filet the tomato by quartering, removing the core, seeds, and dicing the rest. Set aside until you are ready to prepare the vinaigrette.

Step 11: In a small pan, sauté half of the shallot and about 2 cloves worth of the minced garlic (reserving the rest) in a little olive oil. Add in the spinach to wilt and stir to combine. Season with salt and pepper. Gather the contents of the pan, placing in a paper towel lined colander and squeezing out the excess moisture.

Step 12: In a small bowl, combine the goat cheese, thyme, a little of the minced garlic (reserving the remainder), and salt and pepper to taste.

Step 13: Preheat the oven to 325℉ and gather all the finished components for your dish (grilled eggplant, sauteed spinach, roasted red pepper strips, goat cheese mixture, and olive oil), along with a spoon and a parchment lined baking sheet.

Step 14: At the largest end of the eggplant, add a large dollop of the goat cheese mixture, top with spinach and eggplant strips. Divide as evenly as possible. Gently roll and tuck the bottom of the eggplant over the filling, as tightly as possible without breaking the eggplant. Roll all the way up and then place each roulade onto the parchment lined baking sheet, seam side down. Brush with olive oil, and place into the preheated oven. Bake 12-15 minutes.

Step 15: While the oven heats up, prepare the vinaigrette. Sweat the remainder of the shallot and garlic in the same saucepan used to sauté the spinach. Add in the chopped tomatoes and the red wine vinegar, then turn off the heat. The softer the tomato, the more it will break down.

Step 16: To serve, place the individual eggplant roulades on a serving platter, top each with a little of the tomato vinaigrette and a drizzle of balsamic vinegar. May be served warm or at room temperature.

Grilled Eggplant Roulade with Goat Cheese and Fresh Tomato Vinaigrette

Thinly sliced, grilled eggplant is filled with seasoned goat cheese, roasted red pepper and spinach then drizzled with a fresh tomato vinaigrette.
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Course: Appetizer, Dinner, Side Dish
Cuisine: French
Keyword: Eggplant, Goat Cheese, Roasted Red Peppers, Spinach
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 279kcal

Equipment

  • Mandoline
  • Chef Knife
  • Paring Knife
  • Cutting Board
  • Pastry Brush
  • Stainless Steel Tongs
  • Cast Iron Griddle or Large, Non-Stick Pan
  • Paper Towels
  • Small Sheet Pan
  • Parchment Paper
  • Small, Plastic Ziploc Bag
  • Large Pot
  • Medium Bowl
  • Small Sauté Pan
  • Wooden Spoon
  • Small Bowl
  • Fork
  • Colander

Ingredients

  • 1 Large Eggplant
  • 1 Large Shallot, divided
  • ¼ C. Olive Oil plus an extra Tablespoon
  • 5 Cloves Garlic, minced and divided
  • 6 oz. Fresh Spinach, destemmed
  • 4 Sprigs Fresh Thyme, stripped from the stem
  • 1 Large Red Bell Pepper or jarred roasted red pepper strips
  • 3 Medium Tomatoes or canned, peeled, diced tomatoes*
  • 4 oz Soft Goat Cheese
  • Salt & Pepper, to taste
  • 2 tsp. Balsamic Vinegar
  • 2 tsp. Red Wine Vinegar

Instructions

  • Gather all of your ingredients.
  • Using a mandolin, carefully slice eight (8), ⅛" slices of eggplant (Depending on the size of you eggplant, you may have more than you need. Cover leftover eggplant tightly, refrigerate, and save for an additional use.)
  • Brush one side of the eggplant generously with olive oil, and season with salt and pepper.
  • Heat a cast iron grill pan (or a large, non-stick pan). Once hot, grill eggplant slices, oiled side down first, 2-3 minutes per side, oiling the opposite side while the first side cooks.
  • Lay grilled slices on a paper towel lined stainless rack or sheet pan. Set aside.
  • Quarter a red bell pepper, removing the core and the seeds. Drizzle with olive oil and place sections skin side up on a parchment lined sheet pan. Turn on the oven's broil setting and place the rack in the middle section of the oven. Char the peppers until the outer skin has blackened.
    Note: You may opt to use jarred, roasted red pepper strips. If so, use as is and skip these steps.
  • Place the charred pepper in a Ziploc bag, seal, and allow to rest for about ten minutes. The contained steam will allow for easily removing the skin from the pepper.
  • Once you remove the peppers from the bag, gently peel the charred skin away. Place the pieces onto a cutting board and slice each quarter into 4 strips, so you have a total of 16 strips.
  • In the meantime, bring a pot of water to the boil. Slice an 'X' on the bottom of three tomatoes. Once the water is boiling, gently place the tomatoes into the water and wait 2-3 minutes, or until the skin begins pulling away. Note: We're not looking to cook the tomatoes, just blanch them, to more easily remove the skin. Carefully remove the tomatoes from the boiling water and place in a bowl. You may also wish to run the tomatoes under ice cold water to stop the cooking process. The skin should easily peel away once cool enough to touch.
  • After being peeled, filet the tomato by quartering, removing the core, seeds, and dicing the rest. Set aside until you are ready to prepare the vinaigrette.
    Note: You may opt to use canned, peeled, and diced tomatoes. If so, use tomatoes as is and skip these steps.
  • In a small pan, sauté half of the shallot and about 2 cloves worth of the minced garlic (reserving the rest) in a little olive oil. Add in the spinach to wilt and stir to combine. Season with salt and pepper. Gather the contents of the pan, placing in a paper towel lined colander and squeezing out the excess moisture.
  • In a small bowl, combine the goat cheese, thyme, a little of the minced garlic (reserving the remainder), and salt and pepper to taste.
  • Preheat the oven to 325℉ and gather all the finished components for your dish (grilled eggplant, sauteed spinach, roasted red pepper strips, goat cheese mixture, and olive oil), along with a spoon and a parchment lined baking sheet.
  • At the largest end of the eggplant, add a large dollop of the goat cheese mixture, top with spinach and eggplant strips. Divide as evenly as possible. Gently roll and tuck the bottom of the eggplant over the filling, as tightly as possible without breaking the eggplant. Roll all the way up and then place each roulade onto the parchment lined baking sheet, seam side down. Drizzle with olive oil, and place into the preheated oven. Bake 12-15 minutes.
  • While the oven heats up, prepare the vinaigrette. Sweat the remainder of the shallot and garlic in the same saucepan used to sauté the spinach. Add in the chopped tomatoes and the red wine vinegar, then turn off the heat.
  • To serve, place the individual eggplant roulades on a serving platter, top each with a little of the tomato vinaigrette and a drizzle of balsamic vinegar. May be served warm or at room temperature.

Nutrition

Serving: 2rolls | Calories: 279kcal | Carbohydrates: 14g | Protein: 8.4g | Fat: 23g | Saturated Fat: 6.5g | Cholesterol: 13mg | Sodium: 215mg | Potassium: 688mg | Fiber: 5.8g | Sugar: 6.6g | Calcium: 103mg | Iron: 2.2mg

Spicy Brown Sugar Bacon

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INGREDIENTS

  • 8 Slices Good Quality, Thick-Cut Bacon
  • 4 Tbsp Light Brown Sugar
  • ¾ tsp. Cayenne, or to taste

INSTRUCTIONS

Step 1: Preheat your oven to 400℉.Place a baking rack over a parchment-lined sheet pan and spray the rack generously with nonstick cooking spray. Lay the bacon across the pan (all 8 slices should fit vertically).

Step 2: In a small bowl, mix together the brown sugar and cayenne. Feel free to adjust the spice to your preferred level of heat.

Step 3: Evenly sprinkle the top of the bacon with the spicy brown sugar until the whole slice is covered.

Step 4: Bake in the oven for about 20 minutes. Bacon will crisp but will be a little chewier due to the brown sugar. As soon as the bacon comes out of the oven, use a pair of tongs to loosen the bacon from the rack, to ensure it doesn't stick as it cools.

Spicy Brown Sugar Bacon

Elevate your next brunch with this sweet and savory bacon that has just a kick of heat!
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Course: Breakfast, Brunch
Cuisine: American
Keyword: Bacon, Brunch
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 156kcal

Equipment

  • Large Baking Sheet
  • Parchment Paper
  • Stainless Steel Baking Rack sprayed with non-stick spray
  • Tongs
  • Small Mixing Bowl
  • Fork

Ingredients

  • 8 Slices Good Quality, Thick-Cut Bacon
  • 4 tablespoon Light Brown Sugar
  • ¾ tsp. Cayenne, or to taste

Instructions

  • Preheat your oven to 400℉.
    Place a baking rack over a parchment-lined sheet pan and spray the rack generously with nonstick cooking spray. Lay the bacon vertically across the pan (all 8 slices should fit).
  • In a small bowl, mix together the brown sugar and cayenne.
  • Evenly sprinkle the top of the bacon with the spicy brown sugar until the whole slice is covered.
  • Bake in the oven for about 20 minutes. Bacon will crisp but will be a little chewier due to the brown sugar. As soon as the bacon comes out of the oven, use a pair of tongs to loosen the bacon from the rack, to ensure it doesn't stick as it cools.

Nutrition

Serving: 2Slices | Calories: 156kcal | Carbohydrates: 12g | Protein: 6g | Fat: 9.1g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 410mg | Potassium: 6.8mg | Fiber: 0.1g | Sugar: 12g | Calcium: 19mg

Decadent Salted Caramel Sauce

by

This decadent salted caramel sauce is truly divine and will go with everything from our Cereal Crunch Brioche French Toast to ice cream to my Classic Vanilla Cheesecake. You'll want to lick the spoon, I promise! A candy thermometer is a must-have kitchen tool to ensure you heat the ingredients to the correct temperature before finishing the sauce to ensure a glossy, creamy texture that isn't grainy. It stores well in a glass container with a tight-fitting lid and will keep up to a month in the fridge (if it lasts that long!) making it a great homemade gift for any dessert lovers in your life!

INGREDIENTS

  • 1-½ C. Light Brown Sugar, packed
  • ½ C. Light Corn Syrup
  • 4 Tbsp. Unsalted Butter
  • ½ C. Heavy Whipping Cream
  • 1 tsp. Pure Vanilla Extract
  • ½ tsp. Kosher Salt

INSTRUCTIONS

Step 1: Gather and measure your ingredients, and grab a large, heavy-bottomed pot.

Step 2: Over medium heat, add the brown sugar and corn syrup, stirring fairly consistently until the sugar has fully dissolved.

Step 3: Clip a candy thermometer to the side of the pan, increase the temperature slightly, and bring the mixture to a rolling boil, until the thermometer reaches the 'softball stage' (about 240℉). You can stir every now and again using a wooden spoon, but it's best to leave alone.

Step 4: Once the mixture has come to temperature, remove the pot from heat and stir in the butter, heavy cream, vanilla and salt. Continue mixing until smooth and cohesive.

Allow the sauce to cool before serving or storing in a glass jar with a tight-fitting lid.

Salted Caramel Sauce can be stored in the refrigerator for up to one month.

Decadent Salted Caramel Sauce

This dreamy and delicious, creamy salted caramel sauce will rival any store-bought dessert topping!
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Course: Brunch, Dessert
Cuisine: American, French
Keyword: Caramel, Dessert Sauce, Toppings
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 32 servings
Calories: 74kcal

Equipment

  • Large, Heavy-Bottomed Pot
  • Candy Thermometer
  • Rubber Spatula
  • Wooden Spoon
  • Measuring Cups and Spoons

Ingredients

  • 1-½ C. Light Brown Sugar, packed
  • ½ C. Light Corn Syrup
  • 4 Tbsp. Unsalted Butter
  • ½ C. Heavy Whipping Cream
  • 1 tsp. Pure Vanilla Extract
  • ½ tsp. Kosher Salt

Instructions

  • Measure your ingredients, and grab a large, heavy-bottomed pot.
  • Over medium heat, add the brown sugar and corn syrup, stirring fairly consistently until the sugar has fully dissolved.
  • Clip a candy thermometer to the side of the pan, increase the temperature slightly, and bring the mixture to a rolling boil, until the thermometer reaches the 'softball stage' (about 240℉). You can stir every now and again using a wooden spoon, but it's best to leave alone.
  • Once the mixture has come to temperature, remove the pot from heat and stir in the butter, heavy cream, vanilla and salt. Continue mixing until smooth and cohesive. Allow the sauce to cool before serving or storing in a glass jar with a tight-fitting lid.
  • Salted Caramel Sauce can be stored in the refrigerator for up to one month.

Nutrition

Serving: 1Tbsp. | Calories: 74kcal | Carbohydrates: 15g | Protein: 0.1g | Fat: 2.1g | Saturated Fat: 1.3g | Cholesterol: 5.9mg | Sodium: 34mg | Potassium: 2.4mg | Sugar: 15g | Calcium: 5mg

Cereal Crunch Brioche French Toast

by

My friend Melissa shared this epic French toast recipe with me from her days assisting at L'Academie's recreational school, and of course, we dusted off our culinary school notebooks and made a fresh loaf of brioche from scratch the day before our brunch. Any store-bought brioche or challah would work great here (day old is best), and you'll definitely want a bread with a little more flavor, depth and texture than regular white sandwich bread. While you could really use any crushed cereal you prefer, we opted for classic cornflakes, yielding a perfect crunch without overpowering the sweetness of light brown sugar. The recipe comes together fairly quickly with minimal prep time, so it's easy to prepare in the morning before a special breakfast or brunch. It also freezes beautifully if you want to make the whole dish ahead and just re-toast in either a traditional or toaster oven before serving. We served ours with this delicious, homemade Decadent Salted Caramel Sauce but it would be perfect with pure maple syrup as well.

INGREDIENTS:

  • 4 Large Eggs
  • ¾ C. Heavy Cream
  • 1 Tbsp. Pure Vanilla Extract
  • 1-½ tsp. Ground Cinnamon
  • Freshly Grated Nutmeg or a pinch of ground nutmeg
  • 1 Loaf Brioche
  • 3 C. Cornflakes
  • 2 Tbsp. Light Brown Sugar
  • 2-3 Tbsp. Unsalted Butter
  • 2 Tbsp. Powdered Sugar for dusting

INSTRUCTIONS

Step 1: Gather all of your ingredients.

Step 2: Using a bread knife, lightly trim the ends of the brioche, just to remove the excess crust, and then slice the loaf into 8 even slices (the easiest way to do this is to first slice the loaf perfectly in half, each half in half, and each section in half to end up with 8 even slices). Set aside.

Step 3: In a sealed Ziploc bag, add cornflakes and light brown sugar. Shake to combine. Using a rolling pin, carefully break the cereal into smaller pieces but don't crush the mixture too finely. You'll want a little texture. Pour the mixture into a rectangular dish, such as a loaf pan. Set aside.

Step 4: In a mixing bowl, whisk together the eggs, heavy cream, vanilla extract, cinnamon and freshly grated nutmeg (don't be too heavy handed with the nutmeg, a little goes a long way). Set aside.

Step 5: Heat an indoor griddle to 350℉, or set a large, nonstick pan on the stove over medium high heat, and bring to temperature.

Step 6: Set up a parchment lined sheet pan near the egg mixture and grab the brioche. Using tongs or clean hands, dip each slice of the brioche into the egg mixture on both sides, and immediately lay onto the sheet pan. Repeat with all eight slices, allowing the mixture to soak through.

Step 7: Once the grill (or nonstick pan is hot), melt the butter.

Step 8: Dredge each piece of soaked brioche through the cereal crumbs, coating both sides thoroughly.

Step 9: Immediately lay the prepared brioche slices onto the griddle (or pan). Repeat until all slices have been coated and are cooking, turning after 3-4 minutes per side or until golden brown and crispy.

Note: If you won't have enough room to cook all 8 slices at once, work in smaller batches, then move cooked slices to an additional parchment-lined sheet pan and hold warm in a low oven, about 200℉.

Dust Cereal Crunch Brioche French Toast with powdered sugar and serve with homemade salted caramel sauce or maple syrup.

Cereal Crunch Brioche French Toast

This may be the most epic French toast you've ever made, with a sweet and crunchy topping!
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Course: Breakfast, Brunch
Cuisine: French
Keyword: Breakfast, Brunch, French Toast
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 8 Servings
Calories: 402kcal

Equipment

  • Measuring Cups and Spoons
  • Cutting Board
  • Bread Knife
  • Large Mixing Bowl
  • Microplane Hand-Held Grater if using fresh nutmeg
  • Wire Whisk
  • Ziploc Bag
  • Rolling Pin
  • Rectangular Dish (such as a loaf pan)
  • 1-2 Large, Parchment-Lined Sheet Pan(s)
  • Indoor Griddle, or Large Nonstick Pan

Ingredients

  • 4 Lg. Eggs
  • ¾ C. Heavy Cream
  • 1 Tbsp. Pure Vanilla Extract
  • 1-½ tsp. Ground Cinnamon
  • Fresh Nutmeg or a pinch of ground nutmeg
  • 1 Loaf Brioche
  • 3 C. Cornflakes
  • 2 Tbsp. Light Brown Sugar
  • 2-3 Tbsp. Unsalted Butter
  • 2 Tbsp. Powdered Sugar for dusting

Instructions

  • Gather all of your ingredients.
  • Using a bread knife, lightly trim the ends of the brioche, just to remove the excess crust, and then slice the loaf into 8 even slices (the easiest way to do this is to first slice the loaf perfectly in half, each half in half, and each section in half to end up with 8 even slices). Set aside.
  • In a sealed Ziploc bag, add cornflakes and light brown sugar. Shake to combine. Using a rolling pin, carefully break the cereal into smaller pieces but don't crush the mixture too finely. You'll want a little texture. Pour the mixture into a rectangular dish, such as a loaf pan. Set aside.
  • In a mixing bowl, whisk together the eggs, heavy cream, vanilla extract, cinnamon and freshly grated nutmeg (don't be too heavy handed with the nutmeg, a little goes a long way). Set aside.
  • Heat an indoor griddle to 350℉, or set a large, nonstick pan on the stove over medium high heat, and bring to temperature.
  • Set up a parchment lined sheet pan near the egg mixture and grab the brioche. Using tongs or clean hands, dip each slice of the brioche into the egg mixture on both sides, and immediately lay onto the sheet pan. Repeat with all eight slices, allowing the mixture to soak th350℉rough.
  • Once the grill (or nonstick pan is hot), melt the butter.
  • Dredge each piece of soaked brioche through the cereal crumbs, coating both sides thoroughly.
  • Immediately lay the prepared brioche slices onto the griddle (or pan). Repeat until all slices have been coated and are cooking, turning after 3-4 minutes per side or until golden brown and crispy.
    Note: If you won't have enough room to cook all 8 slices at once, work in smaller batches, then move cooked slices to an additional parchment-lined sheet pan and hold warm in a low oven, about 200℉.
  • Dust Cereal Crunch Brioche French Toast with powdered sugar and serve with salted caramel sauce or maple syrup.

Notes

Have leftovers or making ahead?  Lay extra slices of fully prepared Cereal Crunch Brioche French Toast on a parchment-lined sheet pan and pop into the freezer, uncovered, for about 45 minutes to one hour. Wrap or bag individual slices in Ziploc bags and store in the freezer. To serve, just pop the slices into a toaster oven or traditional oven, preheated to 350℉ for 10 minutes, rotating half-way through.

Nutrition

Serving: 1Piece | Calories: 402kcal | Carbohydrates: 31g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 205mg | Sodium: 338mg | Potassium: 140mg | Fiber: 1.5g | Sugar: 6.5g | Calcium: 63mg | Iron: 4.8mg

Jalapeño Cheddar Cast Iron Skillet Cornbread

by

This past weekend, we were invited to a surprise birthday party for one of our neighborhood friends, and given the recent cold temperatures, we all offered to make something warm and hearty to share. Jim made his Chili Cook-Off winning spicy brisket chili, so a batch of our favorite Jalapeño Cheddar Cast Iron Skillet Cornbread seemed the perfect accompaniment. I've made this recipe many times, both for events at the cooking school where I used to teach, and here at home when we've made BBQ for friends and family. It's well balanced, not too moist or crumbly with a light crunch from the cornmeal, a slight sweetness from the maple syrup, and a mild kick from the pickled jalapeños. The batter comes together in minutes, while the oven does the rest of the work. Don't have a cast iron skillet? No problem- just use a metal (not glass!), 13x9" cake pan.

INGREDIENTS:

  • 1 C. Cornbread
  • 1 C. All Purpose Flour, Sifted
  • 2 tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • ½ tsp. Kosher Salt
  • 1 C. Milk
  • 1 Lg. Egg
  • ¼ C. Maple Syrup
  • ¼ C. Extra Virgin Olive Oil
  • 1 C. Pickled Jalapeños, Seeded and Diced
  • 1-½ C. Cheddar Cheese, Shredded
  • 1 Tbsp. Salted Butter for greasing the skillet

INSTRUCTIONS:

Step 1: Preheat your cast iron skillet (or metal cake pan) by placing it into the oven and setting the temperature to 350℉.

Step 2: Gather all of your ingredients, along with 2 mixing bowls, a whisk and a rubber spatula.

Step 3: In one of the mixing bowls, stir together the flour, cornmeal, baking powder, baking soda and salt. Set aside.

Step 4: In a second mixing bowl, whisk together the milk, egg, maple syrup and olive oil.

Step 5: Combine the dry and wet ingredients together, stirring until the mixture comes together, and the texture appears like a thick, grainy pancake batter with no lumps or traces of flour.

Step 6: Stir in the jalapeños and the cheddar cheese, reserving about a tablespoon of jalapeños to sprinkle on top before baking.

Step 7: Once the oven has come up to temperature, and with your tablespoon of butter handy, carefully remove the skillet (or pan) from the hot oven. Grease the bottom of the skillet with butter until fully melted.

Step 8: Pour the prepared cornbread batter into the skillet, sprinkle the reserved jalapeños evenly over the surface, and then carefully place the skillet back into the hot oven. Bake for 20-25 minutes, until the cornbread is golden brown, and a toothpick inserted into the center comes out clean.

Allow cornbread to cool on the counter for at least 20 minutes before serving. Slices can be cut into wedges, or squares, as desired.

Jalapeño Cheddar Cast Iron Skillet Cornbread

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Course: Side Dish
Cuisine: Native American
Keyword: Bread, Cornbread, Jalapenos
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 Servings
Calories: 206kcal

Equipment

  • 10-Inch, Heavy Cast-Iron Skillet or a Metal, 13x9 Rectangular Cake Pan
  • Measuring Cups and Spoons
  • 2 Medium Mixing Bowl
  • Chef Knife
  • Rubber Spatula
  • Wire Whisk
  • Potholders

Ingredients

  • 1 C. Cornbread
  • 1 C. All Purpose Flour, Sifted
  • 2 tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • ½ tsp. Kosher Salt
  • 1 C. Milk
  • 1 Lg. Egg
  • ¼ C. Maple Syrup
  • ¼ C. Extra Virgin Olive Oil
  • 1 C. Pickled Jalapeños, Seeded and Diced
  • 1-½ C. Cheddar Cheese, Shredded
  • 1 Tbsp. Salted Butter for greasing the skillet

Instructions

  • Preheat your cast iron skillet (or metal cake pan) by placing it into the oven and setting the temperature to 350℉.
  • Gather all of your ingredients, along with 2 mixing bowls, a whisk and a rubber spatula.
  • In one of the mixing bowls, stir together the flour, cornmeal, baking powder, baking soda and salt. Set aside.
  • In a second mixing bowl, whisk together the milk, egg, maple syrup and olive oil.
  • Combine the dry and wet ingredients together, stirring until the mixture comes together, and the texture appears like a thick, grainy batter with no lumps or traces of flour.
  • Stir in the jalapeños and the cheddar cheese, reserving about a tablespoon of jalapeños to sprinkle on top before baking.
  • Once the oven has come up to temperature, and with your tablespoon of butter handy, carefully remove the skillet (or pan) from the hot oven. Grease the bottom of the skillet with butter until fully melted.
  • Pour the prepared cornbread batter into the skillet, sprinkle the reserved jalapeños evenly over the surface, and then carefully place the skillet back into the hot oven. Bake for 20-25 minutes, until the cornbread is golden brown, and a toothpick inserted into the center comes out clean.
    Slices can be cut into wedges, or squares, as desired.

Nutrition

Serving: 90g | Calories: 206kcal | Carbohydrates: 23g | Protein: 6.6g | Fat: 10g | Saturated Fat: 4.2g | Cholesterol: 35mg | Sodium: 412mg | Potassium: 144mg | Fiber: 1g | Sugar: 5.7g | Calcium: 164mg | Iron: 0.6mg

Cheesy Green Eggs 'n Ham Sandwich

by

Breakfast sandwiches are an easy, filling and balanced meal to start your day. Adding in some freshly chopped spinach not only makes it nutrient-dense with plenty of antioxidants, but it also brings to life one of my (well, probably everyone's!) favorite childhood books. I remember years ago, before attending culinary school, watching an episode of Top Chef where Carla Hall won a Quickfire Challenge making her version of Green Eggs and Ham, which also included fried green tomatoes and jalapeño oil. Who knew at that time that just a few short years later, I'd work for Carla at Alchemy Caterers?! While this sandwich may not win me any advantages on a cooking show, it definitely wins big points in the kitchen for a fast, and healthy weekday breakfast!

INGREDIENTS

  • 2 Lg. Eggs
  • 1 C. Fresh Spinach, chopped
  • 1 English Muffin, lightly toasted
  • 2 tsp. Olive Oil
  • 1 Slice Ham
  • 1 Slice Cheddar Cheese
  • Salt & Pepper, to taste

INSTRUCTIONS

Step 1: Gather your ingredients. In a small mixing bowl, beat the eggs, seasoned lightly with salt and pepper. Set aside.

Step 2: In a non-stick skillet over medium-high heat, warm the olive oil and sauté the chopped spinach. Season lightly with salt and pepper.

Step 3: Once the spinach has wilted, add the eggs and scramble altogether, reducing the heat to medium. As the eggs cook, and using a rubber spatula, begin pushing the eggs towards the center of the pan, forming a tight circle, approximately the size of your English muffin.

Step 5: Once the eggs have cooked (they should appear dry, with no remaining liquid), layer a half slice of the cheese, followed by the ham slice, and top off with the second half slice of cheese.

Step 6: Cover the pan with a lid, reduce the heat to medium low, and allow the cheese to melt, about a minute.

Step 7: Using a rubber spatula, lift the cooked sandwich filling out of the pan and place it on the bottom half of the toasted English muffin. Top the sandwich with the other English muffin half. Enjoy!

Cheesy Green Eggs 'n Ham Sandwich

This breakfast sandwich is loaded with protein to start your day, and a great way to sneak in some extra greens!
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Course: Breakfast, Brunch
Cuisine: American
Keyword: Breakfast, Brunch, Eggs, Sandwiches, Spinach
Prep Time: 2 minutes
Cook Time: 3 minutes
Servings: 1 Serving
Calories: 476kcal

Equipment

  • Small Mixing Bowl
  • Fork
  • Toaster
  • Chef Knife
  • Cutting Board
  • Non-Stick Skillet preferably with a lid
  • Rubber Spatula

Ingredients

  • 2 Lg. Eggs
  • 1 C. Fresh Spinach, chopped
  • 1 English Muffin, lightly toasted
  • 2 tsp. Olive Oil
  • 1 Slice Ham
  • 1 Slice Cheddar Cheese
  • Salt & Pepper, to taste

Instructions

  • Gather your ingredients. In a small mixing bowl, beat the eggs, seasoned lightly with salt and pepper. Set aside.
  • In a non-stick skillet over medium-high heat, warm the olive oil and sauté the chopped spinach. Season lightly with salt and pepper.
  • Once the spinach has wilted, add the eggs and scramble altogether, reducing the heat to medium. As the eggs cook, and using a rubber spatula, begin pushing the eggs towards the center of the pan, forming a tight circle, approximately the size of your English muffin.
  • Once the eggs have cooked (they should appear dry, with no remaining liquid), layer a half slice of the cheese, followed by the ham slice, and top off with the second half slice of cheese.
  • Cover the pan with a lid, reduce the heat to medium low, and allow the cheese to melt, about a minute.
  • Using a rubber spatula, lift the cooked sandwich filling out of the pan and place it on the bottom half of the toasted English muffin. Top the sandwich with the other English muffin half. Enjoy!

Nutrition

Serving: 1Sandwich | Calories: 476kcal | Carbohydrates: 26g | Protein: 29g | Fat: 29g | Saturated Fat: 9.6g | Cholesterol: 445mg | Sodium: 731mg | Potassium: 300mg | Fiber: 3.7g | Sugar: 1.6g | Calcium: 308mg | Iron: 4.7mg

Banana Nut Bread

by

There's nothing quite like the scent of fresh banana bread wafting throughout the house, and overripe bananas were made for making banana bread! This recipe is moist with a tender crumb, each bite a delicious balance of sweetness from the bananas, a little spice from cinnamon and nutmeg, and texture from a blend of toasted walnuts and pecans. To yield great results, be sure your bananas are several days old, with a brown, spotty peel and are soft to the touch- firm and ripe just won't cut it. The fruit's natural sugars break down more easily into the batter when overripe, creating the perfect flavor, texture and density.

Another trick to making great banana bread (and almost all other baked goods!) that's not too dense or heavy is properly measuring out the flour. When not weighing ingredients on a scale, the best way to do this is called the "spoon and sweep" method. By gently 'fluffing' the flour with a quick stir before measuring, this lightens up the flour that has inevitably settled and packed. When you scoop and spoon the flour directly from the container into a measuring cup, then sweep the excess flour away using the flat edge of the spoon's handle, instead of dipping the measuring cup directly into the flour, you get a much more accurate amount.

INGREDIENTS

  • 4 Overripe Bananas mashed
  • 1 Stick Unsalted Butter melted
  • 1 Tbsp. Unsalted Butter melted, for greasing the loaf pan
  • 1-¾ C. All Purpose Flour*
  • 1 C. Walnuts (or Pecans) roughly chopped and lightly toasted
  • ½ C. Granulated White Sugar
  • 1 tsp. Baking Soda
  • 1-½ tsp. Ground Cinnamon
  • ½ tsp. Table Salt
  • ¼ tsp. Grated Nutmeg
  • 2 Lg. Eggs at room temperature
  • ¼ C. Sour Cream
  • ½ C. Light Brown Sugar lightly packed
  • 1 Tbsp. Vanilla Extract

INSTRUCTIONS

Step 1: Preheat your oven to 350℉. Gather all of your ingredients, along with your loaf pan, mixing bowls, and utensils.

The 'spoon and sweep' method is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour once the cup is full.

In a small sauté pan, lightly toast the walnuts (or pecans) over medium heat, just until they are warm.

Step 2: Using a paper towel, generously grease the bottom and sides of your loaf pan with the tablespoon of melted butter and set aside.

Chef's Tip: If you prefer, feel free to use a large piece of parchment paper that fully lines the bottom and up along the longest sides of the pan, as well as a little extra over the sides to help with lifting the baked bread out of the pan.

Step 3: Into the large mixing bowl, stir together the flour*, toasted nuts, granulated sugar, baking soda, cinnamon, salt and nutmeg. Set aside.

Step 4: In a smaller mixing bowl, whisk together the eggs, sour cream, light brown sugar and vanilla extract until fully emulsified. The color and texture will look similar to a light, yet rich caramel.

Step 5: Whisk the mashed bananas into the egg mixture and then fold into the dry ingredients, mixing until no dry ingredients remain.

Step 6: Pour the batter into the prepared loaf pan and smooth out the top so the bread bakes evenly. Bake in your preheated oven for approximately 1 hour, or until a toothpick inserted into the center of the bread comes out clean.

Step 7: Allow the bread to cool in the pan for about 15 minutes before attempting to remove it, to avoid sticking on the bottom. Turn out the bread and allow to cool completely on a wire rack.

After cooling completely, bread may be stored at room temperature for a few days if kept in a container with a tight-fitting lid, or, if preferred, wrapped tightly in plastic wrap and stored in the refrigerator.

Banana Nut Bread

Moist with a tender crumb, this banana bread is the perfect (and easy!) treat to make when you've got bananas on your counter that are past their prime!
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Course: Breakfast, Brunch
Cuisine: American
Keyword: Banana, Bread, Homemade Bread
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 12 servings
Calories: 373kcal

Equipment

  • Measuring Cups and Spoons
  • Small Sauté Pan
  • 9"x5" Loaf Pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Wire Whisk
  • Rubber Spatula
  • Paper Towel
  • Cooling Rack

Ingredients

  • 4 Each Overripe Bananas mashed
  • 1 Stick Unsalted Butter melted
  • 1 Tbsp. Unsalted Butter melted, for greasing the loaf pan
  • 1-¾ C. All Purpose Flour*
  • 1 C. Walnuts (or Pecans) roughly chopped and lightly toasted
  • ½ C. Granulated White Sugar
  • 1 tsp. Baking Soda
  • 1-½ tsp. Ground Cinnamon
  • ½ tsp. Table Salt
  • ¼ tsp. Grated Nutmeg
  • 2 Lg. Eggs at room temperature
  • ¼ C. Sour Cream
  • ½ C. Light Brown Sugar lightly packed
  • 1 Tbsp. Vanilla Extract

Instructions

  • Preheat your oven to 350℉. Gather all of your ingredients, along with your loaf pan, mixing bowls, and utensils.
    *The 'spoon and sweep' method is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour once the cup is full.
    In a small sauté pan, lightly toast the walnuts (or pecans) over medium heat, just until they are warm.
  • Using a paper towel, generously grease the bottom and sides of your loaf pan with the tablespoon of melted butter and set aside.
  • Into the large mixing bowl, stir together the flour, toasted nuts, granulated sugar, baking soda, cinnamon, salt and nutmeg. Set aside.
  • In a smaller mixing bowl, whisk together the eggs, sour cream, light brown sugar and vanilla extract until fully emulsified. The color and texture will look similar to a rich caramel.
  • Whisk the mashed bananas into the egg mixture and then fold into the dry ingredients, mixing until no dry ingredients remain.
  • Pour the batter into the prepared loaf pan and smooth out the top so the bread bakes evenly. Bake in your preheated oven for approximately 1 hour, or until a toothpick inserted into the center of the bread comes out clean.
  • Allow the bread to cool in the pan for about 15 minutes before attempting to remove it, to avoid sticking. Turn out the bread and allow to cool completely on a wire rack.
    After cooling completely, bread may be stored at room temperature for a few days if kept in a container with a tight-fitting lid, or, if preferred, wrapped tightly in plastic wrap and stored in the refrigerator.

Nutrition

Serving: 1slice | Calories: 373kcal | Carbohydrates: 45g | Protein: 5.7g | Fat: 20g | Saturated Fat: 6.7g | Cholesterol: 54mg | Sodium: 120mg | Potassium: 259mg | Fiber: 2.9g | Sugar: 25g | Calcium: 47mg | Iron: 1mg

Strawberry Almond Rugelach

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Rugalach is a tender, flaky cookie resembling a miniature crescent roll, filled with a versatile, sweet and nutty filling. This version uses seedless strawberry jam and a cinnamon-sugar almond mixture, the perfect balance of savory and sweet. I love making these cookies over the holidays, a unique treat that lends itself to changing up the flavors to whatever jam or nuts you have on hand.

INGREDIENTS

  • 2 C. All Purpose Flour plus a few extra tablespoons for dusting
  • 2 Sticks Unsalted Butter, Cold, Cubed
  • 8 oz Cream Cheese, Cubed
  • ⅓ C. Sour Cream
  • ¼ tsp. Kosher Salt
  • 1 C. Finely Ground Toasted Almonds
  • ¼ C. Granulated Sugar
  • ¼ C. Light Brown Sugar, Packed
  • 1 Tbsp. Cinnamon
  • ½ C. Seedless Strawberry Jam
  • 1 Lg. Egg, Slightly Beaten, mixed with water to make an egg wash
  • Sparkling Sugar optional

INSTRUCTIONS

Step 1: Gather all of your ingredients, including a food processor.

Step 2: Into the food processor, blend together the butter, cream cheese, sour cream, flour and salt into a cohesive, yet crumbly pastry dough.

Step 3: Remove the dough from the food processor, knead gently on a clean, lightly flour-dusted work surface, and divide the dough into 4 equal portions, pressing into a round shape. Wrap each portion of dough in plastic wrap, and place in the refrigerator for about an hour. Chilling the dough will yield a flakier texture for the rugelach.

Step 4: In the meantime, combine the ground almonds, both sugars and cinnamon in a small bowl until well blended. Set aside.

Step 5: Lightly dust a clean workstation with a little flour. Working with one portion of dough at a time (keep the other portions refrigerated until ready to use), roll out the dough to create a circle 9" in diameter.

Step 6: Spread a thin layer of strawberry jam over the surface of the dough, leaving a small border on the outside rim. Sprinkle the surface of the jam with the cinnamon-sugar almond mixture, being mindful not to be heavy handed (adding too much will likely cause the filling to ooze out during baking).

Step 7: Using a pizza cutter, or a Chef Knife, divide the dough into quarters by cutting a line right down the center horizontally, and then vertically. Each quarter is then to be divided into equal thirds, so you end up with 12 triangles.

Step 8: Starting from the widest end, roll each triangle towards the center, keeping the point at the top of the roll. Repeat with all twelve pieces, and place on a parchment lined baking sheet. Remove another round of dough from the refrigerator and repeat steps. In total, you will end up with 48 rugelach.

Place the prepared cookies back in the fridge to rest for an additional 30 minutes before baking.

Step 9: Preheat the oven to 350℉. Make an egg wash by mixing an egg with a little water in a small bowl and then brush the tops and sides of each rugelach lightly. Sprinkle with sparkling sugar.

Step 10: Bake rugelach for 20-25 minutes, or until the pastry is a pale, golden brown. Use a metal spatula to remove the cookies from the baking sheet and place on cooling racks.Repeat until all rugelach has been baked. Allow to cool before storing in an airtight container.

 

Strawberry Almond Rugelach

Flaky pastry, filled with seedless strawberry jam and a cinnamon-sugar almond mixture
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Course: Dessert
Cuisine: Polish
Keyword: Cookies, Pastry
Servings: 24 servings
Calories: 194kcal

Equipment

  • Food Processor
  • Small Mixing Bowl
  • Plastic Wrap
  • Fork
  • Parchment Lined Baking Sheets
  • Rolling Pin
  • Plastic Ruler
  • Pizza Cutter or Chef Knife
  • Pastry Brush
  • Small, Offset Spatula or Table Knife
  • Metal Spatula
  • Wire Cooling Racks

Ingredients

  • 2 C. All Purpose Flour plus a few extra tablespoons for dusting
  • 2 Sticks Unsalted Butter, Cold, Cubed
  • 8 oz Cream Cheese, Cubed
  • ⅓ C. Sour Cream
  • ¼ tsp. Kosher Salt
  • 1 C. Finely Ground Toasted Almonds
  • ¼ C. Granulated Sugar
  • ¼ C. Light Brown Sugar, Packed
  • 1 Tbsp. Cinnamon
  • ½ C. Seedless Strawberry Jam
  • 1 Lg. Egg, Slightly Beaten, mixed with water to make an egg wash
  • Sparkling Sugar optional

Instructions

  • Gather all of your ingredients, including a food processor.
  • Into the food processor, blend together the butter, cream cheese, sour cream, flour and salt into a cohesive, yet crumbly pastry dough.
  • Divide the dough into 4 equal portions, and press into a round shape. Wrap each portion of dough in plastic wrap, and place in the refrigerator for about an hour. Chilling the dough will yield a flakier texture for the rugelach.
  • In the meantime, combine the ground almonds, both sugars and cinnamon in a small bowl until well blended. Set aside.
  • Lightly dust a clean workstation with a little flour. Working with one portion of dough at a time (keep the other portions refrigerated until ready to use), roll out the dough to create a circle 9" in diameter.
  • Spread a thin layer of strawberry jam over the surface of the dough, leaving a small border on the outside rim. Sprinkle the surface of the jam with the cinnamon-sugar almond mixture, being mindful not to be heavy handed (adding too much will likely cause the filling to ooze out during baking).
  • Using a pizza cutter, or a Chef Knife, divide the dough into quarters by cutting a line right down the center horizontally, and then vertically. Each quarter is then to be divided into equal thirds, so you end up with 12 triangles.
  • Starting from the widest end, roll each triangle towards the center, keeping the point at the top of the roll. Repeat with all twelve pieces, and place on a parchment lined baking sheet. Remove another round of dough from the refrigerator and repeat steps. In total, you will end up with 48 rugelach.
    Place the prepared cookies back in the fridge to rest for an additional 30 minutes before baking.
  • Preheat the oven to 350℉.
    Make an egg wash by mixing an egg with a little water in a small bowl and then brush the tops and sides of each rugelach lightly. Sprinkle with sparkling sugar.
  • Bake rugelach for 20-25 minutes, or until the pastry is a pale, golden brown. Use a metal spatula to remove the cookies from the baking sheet and place on cooling racks.
    Repeat until all rugelach has been baked. Allow to cool before storing in an airtight container.

Notes

Rugelach is a great, make ahead cookie that will stay fresh for several days if stored in an airtight container at room temperature.  Otherwise, feel free to freeze after baking, and bring back to room temperature before serving.

Nutrition

Serving: 2Pieces | Calories: 194kcal | Carbohydrates: 20g | Protein: 2.7g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 46mg | Potassium: 19mg | Fiber: 1.1g | Sugar: 9g | Calcium: 25mg | Iron: 0.3mg

Italian Butter Cookies

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I have the fondest memories of going to the bakery with my Mom as a child and always being drawn to the light and airy butter cookies with their pretty swirls and fancy sprinkles. My version follows tradition of being buttery, crumbly, and lightly sweet, but keeps that melt-in-your-mouth texture.

INGREDIENTS

  • 2 Sticks Unsalted Butter
  • 1 C. Granulated Sugar
  • ¾ C. Mayonnaise
  • 1 Tbsp. Vanilla Extract
  • 2 Lg. Eggs, at Room temperature Plus additional egg for egg wash, mixed with water
  • 4-¼ C. All Purpose Flour
  • 1 tsp. Baking Powder
  • ¼ tsp. Table Salt

INSTRUCTIONS

Step 1: Gather all of your ingredients, including grabbing a mixing bowl.

Step 2: In a stand mixer fitted with the paddle attachment, cream together the butter and sugar.

Add the mayonnaise and vanilla extract, then eggs, one at a time, until you no longer see yellow streaks of yolk, and the mixture is fully blended.

Step 3: Using a fine mesh, metal strainer over a medium mixing bowl, sift together the flour, baking powder and salt.

Step 4: Slowly incorporate the dry ingredients into the stand mixer and blend. The mixture will appear similar to a cake batter.

Step 5: Move the mixture into a mixing bowl, cover with plastic wrap, and refrigerate for a minimum of one hour, but up to two hours, allowing the dough to chill.

Step 6: Preheat your oven to 350℉. Remove the dough from the fridge, and using a rubber spatula, spoon the dough directly into a large pastry bag fitted with a star tip. You may need to let the dough sit at room temperature for about 10 minutes so it's easier to work with, but you don't want it to get too soft, or your cookies may spread during baking.

Step 7: In a fluid, continuous motion beginning with the tip directly on the parchment, pipe a small ring, then, raising the tip slightly, pipe a second ring around on top of the base, and a third twist to make a point in the center. Leaving a few inches in between, repeat piping to fill each sheet pan with cookies.

Step 8: In a small bowl, make a quick egg wash by whisking an egg and a little water. Use a pastry brush to gently brush the egg wash over the tops of the unbaked cookies, which will help not only add a light golden brown during baking but will also help to adhere the decorate sprinkles.

Bake cookies in the preheated oven for 18-20 minutes, or until lightly golden brown.

Italian Butter Cookies

Swirls of light and airy, slightly sweet dough decorated with sprinkles will remind you of your favorite childhood bakery cookies!
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Course: Dessert
Cuisine: French
Keyword: Cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Chilling Time: 1 hour
Servings: 24 Servings
Calories: 237kcal

Equipment

Ingredients

  • 2 Sticks Unsalted Butter
  • 1 C. Granulated Sugar
  • ¾ C. Mayonnaise
  • 1 Tbsp. Vanilla Extract
  • 2 Lg. Eggs, at Room temperature Plus additional egg for egg wash, mixed with water
  • 4-¼ C. All Purpose Flour
  • 1 tsp. Baking Powder
  • ¼ tsp. Table Salt

Instructions

  • Gather all of your ingredients, including grabbing a mixing bowl.
  • In a stand mixer fitted with the paddle attachment, cream together the butter and sugar.
  • Add the mayonnaise and vanilla extract, then eggs, one at a time, until you no longer see yellow streaks of yolk in the mixture.
  • Using a fine mesh, metal strainer over a medium mixing bowl, sift together the flour, baking powder and salt.
  • Slowly incorporate the dry ingredients into the stand mixer and blend. The mixture will appear similar to a cake batter.
  • Move the mixture into a mixing bowl, cover with plastic wrap, and refrigerate for a minimum of one hour, but up to two hours, allowing the dough to chill.
  • Preheat your oven to 350℉.
    Remove the dough from the fridge, and using a rubber spatula, spoon the dough directly into a large pastry bag fitted with a star tip. You may need to let the dough sit at room temperature for about 10 minutes so it's easier to work with, but you don't want it to get too soft, or your cookies may spread during baking.
  • In a fluid, continuous motion beginning with the tip directly on the parchment, pipe a small ring, then, raising the tip slightly, pipe a second ring around on top of the base, and a third twist to make a point in the center. Leaving a few inches in between, repeat piping to fill each sheet pan with cookies.
  • In a small bowl, make a quick egg wash by whisking an egg and a little water. Use a pastry brush to gently brush the egg wash over the tops of the unbaked cookies, which will help not only add a light golden brown during baking but will also help to adhere the decorate sprinkles.
  • Bake cookies in the preheated oven for 18-20 minutes, or until lightly golden brown.

Nutrition

Serving: 2Cookies | Calories: 237kcal | Carbohydrates: 26g | Protein: 2.9g | Fat: 13g | Saturated Fat: 5.5g | Cholesterol: 38mg | Sodium: 95mg | Potassium: 30mg | Fiber: 0.6g | Sugar: 9.6g | Calcium: 12mg | Iron: 0.3mg

Triple Chocolate Peppermint Bark

by

Triple Chocolate Peppermint Bark is the ultimate candy for the holiday season, with its delicious layers of dark, semi-sweet and white chocolate sprinkled with quintessential peppermint candies. While there is a little time involved setting each chocolate layer before adding the next, the process is actually quite simple and is well worth a little effort. It's important to use good quality chocolate for this recipe, such as Ghirardelli or Lindt, to ensure the texture of the chocolate is smooth and not grainy. It makes a beautiful gift for family and friends!

INGREDIENTS

  • 10 oz. Good Quality, Dark Chocolate, Chopped Not Chocolate Chips
  • 10 oz. Good Quality Semi-Sweet Chocolate such as Ghirardelli Chocolate Chips
  • 10 oz. Good Quality White Chocolate, Chopped such as Lindt
  • ⅓ C. Heavy Whipping Cream
  • ½ tsp. Peppermint Extract
  • ¼ C. Crushed Peppermint Candies

INSTRUCTIONS

Step 1: Gather all of your ingredients, and fill a small bowl with water, about ⅓ of the way up, so that the bottom of your metal does not touch the water when placed over the top of the bowl. Place the pot of water over medium heat and bring to a simmer.

Step 2: Place the dark chocolate pieces into the bowl and place the bowl over the simmering water. Using a rubber spatula and a potholder (or towel) to keep the bowl steady, stir continuously until the chocolate is smooth and has fully melted. When drizzled, there should be a steady ribbon running into the bowl and no pieces of chocolate remaining. Carefully remove the bowl from heat and turn off the burner.

Step 3: Using an offset spatula, create a thin layer of dark chocolate over the parchment lined sheet pan. Place the pan into the fridge and allow to set for about 15-20 minutes. Clean the bowl so you'll have it to use for the next chocolate layer.

Step 4: After 20 minutes, remove the pan and allow the dark chocolate layer to sit at room temperature while you prepare the next layer. You want the chocolate to be set, but not super cold when the semi-sweet chocolate layer is added. The color of the chocolate will change from super glossy (wet) to more of a matte finish (dry and set).

Step 5: Repeat Step 2, bringing the water in the pot to a simmer, adding the semi-sweet chocolate to the bowl, and slowly melting the chocolate. Once smooth and melted, add in the heavy whipping cream and the peppermint extract, stir until smooth and fully incorporated.

Step 6: Spread the semi-sweet, peppermint chocolate layer over the dark chocolate layer as evenly as you can. Place the pan back into the fridge to set, for about 30 minutes. Clean out the bowl so you'll have it to use for the final layer.

Step 7: Remove the semi-sweet, peppermint layer out of the fridge, melt the white chocolate following the same process as above, until the chocolate is perfectly smooth.

Step 8: Working quickly, spread the white chocolate layer over the semi-sweet, peppermint chocolate layer and then sprinkle the crushed peppermint candy over the surface of the white chocolate. Place in the fridge for 20 minutes to set.

Step 9: Once fully set, remove the pan from the fridge, and lift the bark out using the sides of the parchment paper. Use a pizza cutter (or large Chef knife) to divide the bark into 6 equally sized strips. Divide each strip into 4 squares, and then cut each square in half, corner-to-corner, making a triangle.

Store bark in an airtight container at room temperature.

Triple Chocolate Peppermint Bark

Layers of dark, semi-sweet and white chocolate sprinkled with crushed peppermint makes a delicious treat for the holidays, perfect for gifting!
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Course: Dessert
Cuisine: American
Keyword: Candy, Chocolate, Peppermint
Prep Time: 1 hour
Cook Time: 15 minutes
Servings: 18 servings
Calories: 270kcal

Equipment

  • Parchment-Lined Sheet Pan
  • Small Pot
  • Water
  • Medium-Sized, metal bowl
  • Potholder or Kitchen Towel
  • Rubber Spatula
  • Offset Spatula
  • Pizza Cutter or Large Chef Knife

Ingredients

  • 10 oz. Good Quality, Dark Chocolate, Chopped Not Chocolate Chips
  • 10 oz. Good Quality Semi-Sweet Chocolate such as Ghirardelli Chocolate Chips
  • 10 oz. Good Quality White Chocolate, Chopped such as Lindt
  • ⅓ C. Heavy Whipping Cream
  • ½ tsp. Peppermint Extract
  • ¼ C. Crushed Peppermint Candies

Instructions

  • Gather all of your ingredients, and fill a small bowl with water, about ⅓ of the way up, so that the bottom of your metal does not touch the water when placed over the top of the bowl. Place the pot of water over medium heat and bring to a simmer.
  • Place the dark chocolate pieces into the bowl and place the bowl over the simmering water. Using a rubber spatula and a potholder (or towel) to keep the bowl steady, stir continuously until the chocolate is smooth and has fully melted. When drizzled, there should be a steady ribbon running into the bowl and no pieces of chocolate remaining. Carefully remove the bowl from heat and turn off the burner.
  • Using an offset spatula, create a thin layer of dark chocolate over the parchment lined sheet pan. Place the pan into the fridge and allow to set for about 15-20 minutes. Clean the bowl so you'll have it to use for the next chocolate layer.
  • After 20 minutes, remove the pan and allow the dark chocolate to sit at room temperature while you prepare the next layer. You want the chocolate to be set, but not super cold when the semi-sweet chocolate layer is added.
    Repeat Step 2, bringing the water in the pot to a simmer, adding the semi-sweet chocolate chips to the bowl, and slowly melting the chocolate. Once smooth and melted, add in the heavy whipping cream and the peppermint extract, stir until smooth and fully incorporated.
  • Spread the semi-sweet, peppermint chocolate layer over the dark chocolate layer as evenly as you can. Place the pan back into the fridge to set, for about 30 minutes. Clean out the bowl so you'll have it to use for the final layer.
  • Remove the semi-sweet, peppermint layer out of the fridge, melt the white chocolate following the same process as above, until the chocolate is perfectly smooth.
  • Working quickly, spread the white chocolate layer over the semi-sweet, peppermint chocolate layer and then sprinkle the crushed peppermint candy over the surface of the white chocolate. Place in the fridge for 20 minutes to set.
  • Once fully set, remove the pan from the fridge, and lift the bark using the sides of the parchment paper. Use a pizza cutter (or large Chef Knife) to divide the bark into 6 equally-sized strips. Divide each strip into 4 squares, and then cut each square in half, corner-to-corner, making a triangle.
    Store bark in an airtight container at room temperature.

Nutrition

Serving: 1square | Calories: 270kcal | Carbohydrates: 28g | Protein: 3.5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 5.4mg | Sodium: 20mg | Potassium: 115mg | Fiber: 2.8g | Sugar: 22g | Calcium: 56mg | Iron: 1.9mg

Chocolate-Dipped Coconut Macaroons

by

Coconut Macaroons are one of my favorite cookies. They look fancy, but are actually super simple to make, don't require you to chill the dough, and always bake beautifully. They make a lovely gift for the holidays and are a unique addition to any cookie platter.

INGREDIENTS

  • 14 oz. Shredded, Sweetened Coconut
  • ¾ C. Granulated Sugar
  • 6 Tbsp. All Purpose Flour
  • ¼ tsp. Kosher Salt
  • 4 Lg. Egg Whites
  • 2 tsp. Vanilla Extract
  • 1 C. Good Quality Dark Chocolate

INSTRUCTIONS

Step 1: Gather all of the ingredients and preheat your oven to 325℉. Line 2 baking sheets with parchment paper and set aside.

Step 2: In a stand mixer fitted with the wire whisk attachment, whip egg whites and vanilla extract until light and fluffy, and soft peaks form. The egg whites should hold their shape with a slight droop.

Step 3: In a separate mixing bowl, blend together the coconut, sugar, flour and salt. Gently fold in the whipped egg whites and stir to combine.

Step 4: Using a small cookie scoop, portion the mixture out onto prepared baking sheets. Cookies will not spread but leave a little space in between.

Step 5: Bake in your preheated oven for about 20 minutes, until the tops of the macaroons are lightly toasted golden brown. Remove macaroons from the baking pans* and allow to cool on a baking rack.

*Do not discard your parchment paper, as you'll need it for the next step.

Step 6: Once macaroons have cooled completely, melt your chocolate in the microwave in small increments (20-30 seconds, then stir) until smooth. Brush or dip a small layer of melted chocolate onto the bottom of each, then place, chocolate-side down, onto the same parchment-lined baking sheet.

Place the pan in the refrigerator for 10-15 minutes for the chocolate to set.

Macaroons should be stored in an air-tight container at room temperature for up to one week.

If making more than a week in advance, complete all steps (less dipping them in chocolate), and freeze, uncovered, on a baking sheet for about 30 minutes and up to one hour.  Move frozen macaroons to an airtight Ziploc bag and store in the freezer until ready to serve. Bring macaroons back to room temperature before dipping in chocolate and allow to set.  

Chocolate Dipped Coconut Macaroons

Reminiscent of snowballs, sweetened coconut flakes and fluffy meringue are combined, baked and dipped in decadent chocolate to make a delicious treat.
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Course: Dessert
Cuisine: French
Keyword: Coconut, Cookies, Macaroons
Prep Time: 15 minutes
Cook Time: 20 minutes
Set Time: 15 minutes
Servings: 12 servings
Calories: 270kcal

Equipment

  • Kitchen-Aid Mixer with Wire Whisk Attachment
  • Medium Mixing Bowl
  • Rubber Spatula
  • 2 Parchment Lined Sheet Pans
  • Small Cookie Scoop
  • Baking Rack
  • Microwave Safe Glass Measuring Cup or Bowl
  • Pastry Brush optional

Ingredients

  • 14 oz. Shredded, Sweetened Coconut
  • ¾ C. Granulated Sugar
  • 6 Tbsp. All Purpose Flour
  • ¼ tsp. Kosher Salt
  • 4 Lg. Egg Whites
  • 2 tsp. Vanilla Extract
  • 1 C. Good Quality Dark Chocolate

Instructions

  • Gather all of the ingredients and preheat your oven to 325℉. Line 2 baking sheets with parchment paper and set aside.
  • In a stand mixer fitted with the wire whisk attachment, whip egg whites and vanilla extract until light and fluffy, and soft peaks form. The egg whites should hold their shape with a slight droop.
  • In a separate mixing bowl, blend together the coconut, sugar, flour and salt.
  • Gently fold in the whipped egg whites and stir to combine.
  • Using a small cookie scoop, portion the mixture out onto prepared baking sheets. Cookies will not spread but leave a little space in between.
  • Bake in your preheated oven for about 20 minutes, until the tops of the macaroons are lightly toasted golden brown. Remove macaroons from the baking pans* and allow to cool on a baking rack.
    *Do not discard your parchment paper, as you'll need it for the next step.
  • Once macaroons have cooled completely, melt your chocolate in the microwave in small increments (20-30 seconds, then stir) until smooth. Brush or dip a small layer of melted chocolate onto the bottom of each, then place, chocolate-side down, onto the same parchment-lined baking sheet.
    Place the pan in the refrigerator for 10-15 minutes for the chocolate to set.
  • Macaroons should be stored in an air-tight container at room temperature for up to one week.

Notes

If you are making these macaroons more than a week in advance, complete all steps (less dipping them in chocolate), and freeze, uncovered, on a baking sheet for about 30 minutes and up to one hour.  Move frozen macaroons to an airtight Ziploc bag and store in the freezer until ready to serve. Bring macaroons back to room temperature before dipping in chocolate.  

Nutrition

Serving: 2Macaroons | Calories: 270kcal | Carbohydrates: 27g | Protein: 2.7g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 0.4mg | Potassium: 128mg | Sugar: 19g | Calcium: 17mg | Iron: 1.8mg

Freshly Baked Boule

by

Freshly baked bread that looks like it came from an artisan bakery isn't as difficult as it may seem. Although it does take a bit of time for the dough to rest, allowing for the gluten and flavors to fully develop, yielding that beautiful crackle in the crust and tender crumb is only a few simple steps away. With just 4 ingredients you probably already have in your pantry, you can start the process in the morning and have a perfect boule on the table for dinner tonight! The refrigerated rise allows a lot of flexibility for preparing your bread dough in advance as well, up to 7 days! The longer the dough rests, the more intense the flavor will become, almost resembling a sourdough.

INGREDIENTS

  • 450 g All Purpose Flour 3-¾ C. measured using the "scoop and sweep" method, plus extra flour for dusting
  • 340 g Lukewarm Water 1-⅓ C., 105-110℉
  • 9 g Kosher Salt 2 tsp
  • 7 g Instant Yeast 1 tsp
  • Olive Oil for greasing
  • Boiling Water for creating steam during baking

INSTRUCTIONS

Step 1: Gather and measure your ingredients carefully. If you are not using a kitchen scale, be sure to use the "spoon and sweep" method* for measuring the all-purpose flour.

If you are using a thermometer to determine the temperature of the water, it should read anywhere between 105-110℉. If you are going strictly by touch, the water should be noticeably warmer than room temperature, but not hot enough to burn.

*The 'spoon and sweep' method is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour on top once the measuring cup is full.

Step 2: Add the flour, yeast, salt and lukewarm water to the bowl of the stand mixer, and, using a dough hook, mix the ingredients together until a sticky dough has formed, usually no more than a few minutes. The warm water will activate the yeast, so you can expect to see small bubbles forming.

Step 3: Use a plastic bench scraper to remove the dough from the mixing bowl and place it on a clean, lightly floured surface. Knead the dough into a ball using your hands. The dough does not need to be smooth at this stage.

Step 4: Lightly grease the bottom of your dough bucket (container or bowl) with oil and add your dough. Cover and allow to rest at room temperature for 2 hours. The dough will rise, but perhaps not double in size.

Step 5: After two hours has passed, move the covered dough into the refrigerator, where it will continue to proof (rise) for two to three hours, at a minimum. See notes below.

Step 6: Following the second rise, remove the dough from the refrigerator. You'll notice that it has only risen slightly more, but there are more visible air bubbles as the dough has continued to ferment.

Lightly sprinkle the top of the dough with some flour and lightly flour your work surface as well.

Step 7: Remove the dough from the bucket, place onto the prepared work surface, and begin kneading into a smooth, round ball. The sides of your hands should be pressed directly against the flat surface, with your thumbs pointing upwards, palms facing inward towards the dough. Gently, and continuously, scoop the dough into your hands by pressing inwards and upwards, rotating the dough to one side, without lifting the dough much off the counter. This will create a smooth, rounded surface to the top of the dough with a seam on the bottom.

Step 8: Lay the formed ball of dough onto a baking sheet lined with parchment paper, sprinkle lightly with flour, and cover loosely with plastic wrap. Place the sheet in a warm, draft-free area of your kitchen, and allow a third, and final rise of one hour. This will allow your dough to come to room temperature before baking.

Step 9: While the dough is rising, preheat the oven to 450℉. If you are using either a Cloche or a Dutch oven, place the baking dish into the oven about 30 minutes before you are ready to bake. If you are using a baking sheet, you may skip this step.

Bring a few cups of water to a boil, either in a kettle or in a small saucepan.

Step 10: Grab a metal baking dish and place it on the bottom rack of the oven, then remove the cloche (or Dutch oven), and gently place it on a heat-proof surface. Make sure to close the oven door.

Quickly and carefully, remove the baker's lid, and place the dough into the center of the baker. Use a pair of kitchen scissors to snip a few cuts into the top of the dough (or use the tip of a paring knife, careful not to cut too deeply). Return the lid and place the baker back into the oven.

If you are baking your boule on a sheet pan, place the pan directly onto a rack in the center of the oven, and continue these steps outlined below.

Step 11: Carefully, pour the boiling water directly into the metal pan and shut the oven door as quickly as possible. This will create steam in your oven, similar to how artisan bakery ovens provide steam.

Bake for twenty to thirty minutes and then remove the baker's lid. You may opt to continue baking a few additional minutes, uncovered, to add more golden-brown to the crust.

Allow your boule to cool to room temperature before slicing.

Notes

If you are making dough ahead, the dough can be kept in the refrigerator until you are ready to bake, up to 7 days, but keep in mind that the dough will need to rest at room temperature again for another hour before baking, so plan accordingly.

If not enjoying the entire boule the day it is baked, store any remaining bread in a tightly sealed bag or container, where it will stay fresh for an additional few days.

Freshly Baked Boule

Make delicious, artisan bakery-style bread at home with just 4 simple ingredients!
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Course: Appetizer, Brunch, Main Course, Side Dish
Cuisine: French
Keyword: Artisan Bread, Boule, Bread, Homemade Bread
Prep Time: 6 hours
Cook Time: 30 minutes
Calories: 100kcal

Equipment

  • Kitchen Scale or measuring cups and spoons
  • KitchenAid Stand Mixer fitted with the dough hook attachment
  • Instant-Read Thermometer optional
  • Plastic Bench Scraper
  • Medium-Sized Dough Bucket or large container with a lid, or bowl with plastic wrap
  • Parchment-Lined Baking Sheet
  • Plastic Wrap
  • Stoneware Cloche or covered cast iron Dutch oven, optional
  • Kitchen scissors or a small paring knife
  • Tea Kettle or Small Saucepan for boiling water
  • Medium Metal Baking Dish to add water and create steam during baking
  • Oven Mitts

Ingredients

  • 450 g All Purpose Flour 3-¾ C. measured using the "scoop and sweep" method, plus extra flour for dusting
  • 340 g Lukewarm Water 1-⅓ C., 105-110℉
  • 9 g Kosher Salt 2 tsp
  • 7 g Instant Yeast 1 tsp
  • Olive Oil for greasing
  • Boiling Water for creating steam during baking

Instructions

  • Gather and measure your ingredients carefully. If you are not using a kitchen scale, be sure to use the "spoon and sweep" method* for measuring the all-purpose flour.
    If you are using a thermometer to determine the temperature of the water, it should read anywhere between 105-110℉. If you are going strictly by touch, the water should be noticeably warmer than room temperature, but not hot enough to burn you.
    *The 'spoon and sweep' method is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour on top once the measuring cup is full.
  • Add the flour, yeast, salt and lukewarm water to the bowl of the stand mixer, and, using a dough hook, mix the ingredients together until a sticky dough has formed, usually no more than a few minutes. Use a plastic bench scraper to remove the dough from the mixing bowl and place it on a clean, lightly floured surface. Knead the dough into a ball using your hands.
  • Lightly grease the bottom of your dough bucket (container or bowl) with oil and add your dough. Cover and allow to rest at room temperature for 2 hours. The dough will rise, but perhaps not double in size.
  • After two hours has passed, move the covered dough into the refrigerator, where it will continue to proof (rise) for two to three hours, at a minimum.
    See notes below.
  • Following the second rise, remove the dough from the refrigerator and dust the top lightly with flour. You'll also want to lightly dust a clean work surface with additional flour as well. Remove the dough from the bucket, place onto the prepared work surface, and begin kneading into a smooth, round ball.
    The sides of your hands should be pressed directly against the flat surface, with your thumbs pointing upwards, palms facing inward towards the dough. Gently, and continuously, scoop the dough into your hands by pressing inwards and upwards, rotating the dough to one side, without lifting the dough much off the counter. This will create a smooth, rounded surface to the top of the dough with a seam on the bottom.
  • Lay the formed ball of dough onto a baking sheet lined with parchment paper and cover loosely with plastic wrap. Place the sheet in a warm, draft-free area of your kitchen, and allow a third, and final rise of one hour. This will allow your dough to come to room temperature before baking.
  • While the dough is rising, preheat the oven to 450℉. If you are using either a Cloche or a Dutch oven, place the baking dish into the oven about 30 minutes before you are ready to bake. If you are using a baking sheet, you may skip this step.
    Bring a few cups of water to a boil, either in a kettle or in a small saucepan.
  • Grab a metal baking dish and place it on the bottom rack of the oven, then remove the cloche (or Dutch oven), and gently place it on a heat-proof surface. Make sure to close the oven door.
  • Quickly and carefully, remove the baker's lid, and place the dough into the center of the baker. Use a pair of kitchen scissors to snip a few cuts into the top of the dough (or use the tip of a paring knife, careful not to cut too deeply). Return the lid and place the baker back into the oven.
    If using a sheet pan, add the pan to the center rack of the oven.
  • Carefully, pour the boiling water directly into the metal pan and shut the oven door as quickly as possible. This will create steam in your oven, similar to how artisan bakery ovens provide steam.
  • Bake for twenty to thirty minutes and then remove the baker's lid. You may opt to continue baking a few additional minutes, uncovered, to add more golden-brown to the crust.
  • Allow your boule to cool to room temperature before slicing.

Notes

If you are making dough ahead, the dough can be kept in the refrigerator until you are ready to bake, up to 7 days, but keep in mind that the dough will need to rest at room temperature again for another hour before baking, so plan accordingly.

Nutrition

Serving: 1slice | Calories: 100kcal | Carbohydrates: 20g | Protein: 4g | Sodium: 220mg | Fiber: 1g

Restaurant-Style Chicken Parmigiana

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Chicken Parmigiana was one of the very recipes I taught myself to cook, long before even considering going to culinary school. It was my favorite dish to order when we went out to a restaurant, and learning to recreate it at home seemed like such an accomplishment at a young age. I've made this dish countless times for friends and family, for catered events, and it continues to be a favorite. I've made a few tweaks to improve the overall recipe over the years, but this is now my tried-and-true version. The fresh mozzarella and homemade marinara really take this dish to the next level, earning it a restaurant-quality stamp of approval from my loved ones.

INGREDIENTS

  • 6 Thinly Sliced, Boneless Skinless Chicken Breasts
  • 2 C. Heavy Whipping Cream
  • 2 C. All Purpose Flour
  • 4 Large Eggs lightly beaten
  • 4 C. Seasoned Panko Breadcrumbs
  • ¼ C. Vegetable Oil
  • 8 oz. Whole, Fresh Mozzarella, sliced
  • Kosher Salt and Freshly Cracked Black Pepper
  • Dried Basil or Italian Seasoning
  • 1 C. Homemade Winter Marinara or your favorite jarred sauce

INSTRUCTIONS

Step 1: Preheat your oven to 350℉. Gather your ingredients and set up a four-part breading station as follows: 1) Heavy Cream, 2) Flour, 3) Eggs, 4) Panko Breadcrumbs. Season the flour and eggs lightly with salt and pepper. You'll also need one parchment-lined baking sheet.

Step 2: Using clean hands (a fork, or tongs, if preferred), begin dredging each piece of chicken, one at a time, through the breading station. Fully submerge the chicken into the heavy cream, then move into the seasoned flour, flipping to ensure that both sides are fully coated, before moving into the seasoned egg. Be sure to allow any excess egg to drip back into the pan before moving the chicken into the final coating, the panko breadcrumbs. Press the chicken into the crumbs, flipping to ensure that both sides are fully coated. Move the chicken onto the parchment-lined baking sheet. Repeat until all chicken pieces have been coated in the same process. Set aside.

Step 3: Heat a few tablespoons of vegetable oil in a cast iron (or heavy-bottomed saucepan) until hot.*

Add a few pieces of the prepared chicken into the hot oil and cook just until a golden-brown crust develops, and then flip the chicken over, about 3-4 minutes each side. Move the partially cooked chicken onto the second, clean parchment lined baking sheet. Repeat with the remaining chicken.

*Chef's Tip: You can test the pan's readiness by inserting the handle of a wooden spoon into the oil, and if small bubbles form, you are good to go. You can also sprinkle in a few drops of water into the pan to see if the drops sizzle but stand back so you don't burn yourself.

Step 4: Spoon a few tablespoons of marinara sauce onto each piece of chicken, then lay slices of fresh mozzarella on top, with a second drizzle of marinara over the cheese.

Step 5: Place the pan of chicken into the preheated oven for about twenty minutes to cook the chicken through. After twenty minutes, turn on your oven's broiler setting to high, and broil the cheese until it has fully melted and lightly browned.

Sprinkle chicken with fresh or lightly crushed dried basil just before serving.

Chicken Parmigiana is a classic Italian dish traditionally served over pasta with additional marinara but is also delicious with mashed potatoes and a fresh garden salad.

Restaurant-Style Chicken Parmigiana

Your family and friends will think you ordered in from your favorite Italian restaurant when you serve this beautiful, homemade chicken parmigiana, topped with fresh mozzarella and homemade marinara
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Course: Dinner
Cuisine: Italian
Keyword: Chicken, Chicken Parmesan, Chicken Parmigiana
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6 servings
Calories: 633kcal

Equipment

  • Measuring Cups
  • 2 Parchment Lined Baking Sheets
  • Cast Iron Skillet or large, heavy-botted sauté pan
  • Chef Knife
  • Fork optional
  • Tongs
  • Wire Whisk
  • 4 Shallow Rectangular Dishes for breading station - I use loaf pans!

Ingredients

  • 6 Thinly Sliced, Boneless Skinless Chicken Breasts
  • 2 C. Heavy Whipping Cream
  • 2 C. All Purpose Flour
  • 4 Large Eggs lightly beaten
  • 4 C. Seasoned Panko Breadcrumbs
  • ¼ C. Vegetable Oil
  • 8 oz. Fresh Mozzarella, Whole
  • Kosher Salt and Freshly Cracked Black Pepper
  • Dried Basil or Italian Seasoning
  • 1 C. Homemade Winter Marinara or your favorite jarred sauce

Instructions

  • Preheat your oven to 350℉. Gather your ingredients and set up a four-part breading station as follows: 1) Heavy Cream, 2) Flour, 3) Eggs, 4) Panko Breadcrumbs. Season the flour and eggs lightly with salt and pepper. You'll also need one parchment-lined baking sheet.
  • Using clean hands (a fork, or tongs, if preferred), begin dredging each piece of chicken, one at a time, through the breading station. Fully submerge the chicken into the heavy cream, then move into the seasoned flour, flipping to ensure that both sides are fully coated, before moving into the seasoned egg. Be sure to allow any excess egg to drip back into the pan before moving the chicken into the final coating, the panko breadcrumbs. Press the chicken into the crumbs, flipping to ensure that both sides are fully coated. Move the chicken onto the parchment-lined baking sheet. Repeat until all chicken pieces have been coated in the same process. Set aside.
  • Heat a few tablespoons of vegetable oil in a cast iron (or heavy-bottomed saucepan) until hot.*
    Add a few pieces of the prepared chicken into the hot oil and cook just until a golden-brown crust develops, and then flip the chicken over, about 3-4 minutes each side. Move the partially cooked chicken onto the second, clean parchment lined baking sheet. Repeat with the remaining chicken.
    *Chef's Tip: You can test the pan's readiness by inserting the handle of a wooden spoon into the oil, and if small bubbles form, you are good to go. You can also sprinkle in a few drops of water into the pan to see if the drops sizzle but stand back so you don't burn yourself.
  • Spoon a few tablespoons of marinara sauce onto each piece of chicken, then lay slices of fresh mozzarella on top, with a second drizzle of marinara over the cheese.
  • Place the pan of chicken into the preheated oven for about twenty minutes to cook the chicken through. After twenty minutes, turn on your oven's broiler setting to high, and broil the cheese until it has fully melted and lightly browned.
    Sprinkle chicken with fresh or lightly crushed, dried basil just before serving.
    Chicken Parmigiana is a classic Italian dish served over pasta with additional marinara but is also delicious with mashed potatoes and a fresh garden salad.

Nutrition

Serving: 1piece | Calories: 633kcal | Carbohydrates: 69g | Protein: 17g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 183mg | Sodium: 752mg | Potassium: 166mg | Fiber: 2.7g | Sugar: 1.8g | Calcium: 69mg | Iron: 1.3mg

Homemade Winter Marinara

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While tomatoes fresh from the garden undoubtedly make the best homemade tomato sauces, access to San Marzano plum tomatoes in a can are a blessing during months where good quality, fresh and local produce is unavailable. They're sweet and robust, contain considerably less seeds, and tend to be less acidic than other varieties of tomatoes. This means they'll require less sugar to make a healthy, delicious sauce! Carrots, onion, garlic, dry red wine and earthy, dried herbs like oregano and basil round out the sauce, and a slow simmer melds all of the flavors together. While working in catering, we used to make tomato sauces by the gallon, simmering it all day long and then storing it in the freezer for future events. This is a great recipe for making ahead, portioning into smaller amounts using freezer-safe Ziploc bags, taking out only as much as you need so you have homemade sauce anytime!

Ingredients

  • 4 (28 oz) Jars San Marzano Whole, Peeled Tomatoes or crushed, if preferred
  • 2 Medium Carrots peeled and diced
  • 1 Large Onion finely minced
  • 4 Whole Garlic Cloves peeled and finely minced
  • 2 tsp. Dried Oregano
  • 1 C. Dry Red Wine I used Bordeaux, but Merlot, Cabernet Sauvignon, or Pinot Noir would be perfect
  • 1 tsp. Kosher Salt plus, additional for sautéing vegetables
  • ½ tsp. Freshly Cracked Black Pepper plus, additional for sautéing vegetables
  • Dried Basil
  • Granulated White Sugar to taste
  • Olive Oil

Instructions

Step 1: Put on a full kitchen apron, if desired, and gather all of your ingredients. Prep your carrots, onion and garlic. Set aside.

Place a fine-mesh metal strainer over a large mixing bowl, and drain your tomatoes, collecting the liquid in the bowl. Using clean hands, remove the center core of the tomatoes (discard) and gently squash the flesh of the tomatoes (this is where wearing an apron comes in handy to protect your clothing!) You'll probably need to do this in batches, so use a separate mixing bowl for the prepared tomatoes as you work.

Reserve one cup of the tomato liquid from the mixing bowl and pour into a liquid measuring cup. Set aside. The remaining liquid may be discarded or saved for another purpose, as desired.

Step 2: In a large stock pot over medium heat, add a few swirls of olive oil around, add the diced carrots, and season lightly with a little salt and pepper. Sauté for about ten minutes, until the carrots have softened.

Step 3: To the pot, add in the minced onions, another pinch of salt and pepper (culinary tip: season as you go!) and sauté until onions are translucent in color. Add in the garlic and cook 2-3 additional minutes.

Step 4: Add in the drained tomatoes, stir well, until the steam subsides (this is excess moisture leaving the tomatoes).

Step 5: Add in the reserved tomato liquid and the dry red wine. Bring to a full boil, then lower temperature to medium. Season with 1 teaspoon of kosher salt and ½ tsp. freshly cracked black pepper, and dried oregano. Gently crush the dried basil and mix into the sauce. Lower to a simmer, stirring occasionally, for a minimum of one hour but up to two hours.

Step 6: After the sauce has simmered, be sure to taste and adjust for additional seasoning, if needed. If the sauce is slightly acidic, gradually add in a little sugar to taste, but don't be heavy handed (You shouldn't need more than a Tablespoon or so).

Step 7: Using an immersion blender, carefully purée the sauce directly in the pot to a smoother consistency while still leaving a little texture. If you are using a regular blender or food processor, allow the sauce to cool beforehand. Both pieces of equipment will require that the lid be closed in order to function, and hot liquids in a closed space create pressure and are likely to explode, which you'll want to avoid at all costs.

Sauce can be served warm over pasta, or other Italian dishes. If making ahead, cool and store tightly in a covered, glass jar or container (to avoid staining your plastic containers), or keep in freezer-safe Ziploc bags, and store in the freezer until ready to use.

Homemade Winter Marinara Sauce

San Marzano tomatoes, sweet onions and carrots, aromatic garlic and herbs are slow simmered with robust red wine to create a rich and savory, made-from-scratch sauce.  
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Course: Main Course
Cuisine: Italian
Keyword: Marinara, Pasta Sauce, Sauce, Tomato Sauce, Tomatoes
Prep Time: 20 minutes
Cook Time: 2 hours
Servings: 10 Servings
Calories: 118kcal

Equipment

Ingredients

  • 4 28 oz Jars San Marzano Whole Peeled Tomatoes or crushed, if preferred
  • 2 Medium Carrots peeled and diced
  • 1 Large Onion finely minced
  • 4 Whole Garlic Cloves peeled and finely minced
  • 2 tsp. Dried Oregano
  • 1 C. Dry Red Wine I used Bordeaux, but Merlot, Cabernet Sauvignon, or Pinot Noir would be perfect
  • 1 tsp. Kosher Salt plus, additional for sautéing vegetables
  • ½ tsp. Freshly Cracked Black Pepper plus, additional for sautéing vegetables
  • Dried Basil
  • Granulated White Sugar to taste
  • Olive Oil

Instructions

  • Put on a full kitchen apron, if desired, and gather all of your ingredients. Prep your carrots, onion and garlic. Set aside.
    Place a fine-mesh metal strainer over a large mixing bowl, and drain your tomatoes, collecting the liquid in the bowl. Using clean hands, remove the center core of the tomatoes (discard) and gently squash the flesh of the tomatoes (this is where wearing an apron comes in handy to protect your clothing!) You'll probably need to do this in batches, so use a separate mixing bowl for the prepared tomatoes as you work.
    Measure out one cup of the tomato liquid from the mixing bowl and pour into a liquid measuring cup. Set aside. The remaining liquid may be discarded or saved for another purpose, as desired.
  • In a large stock pot over medium heat, add a few swirls of olive oil around, add the diced carrots, and season lightly with a little salt and pepper. Sauté for about ten minutes, until the carrots have softened.
  • To the pot, add in the minced onions, another pinch of salt and pepper (culinary tip: season as you go!) and sauté until translucent in color. Add in the garlic and cook 2-3 minutes.
  • Add in the drained tomatoes, stir well, until the steam subsides (this is the moisture leaving the tomatoes). Add in the reserved tomato liquid and the dry red wine. Bring to a full boil, then lower temperature to medium.
    Season with 1 teaspoon of kosher salt and ½ tsp. freshly cracked black pepper, and dried oregano. Gently crush the dried basil and mix into the sauce. Lower to a simmer, stirring occasionally, for a minimum of one hour but up to two.
  • After the sauce has simmered, be sure to taste and adjust for additional seasoning, if needed. If the sauce is slightly acidic, gradually add in a little sugar to taste, but don't be heavy handed (You shouldn't need more than a Tablespoon or so).
  • Using an immersion blender, carefully purée the sauce directly in the pot to a smoother consistency while still leaving a little texture. If you are using a regular blender or food processor, allow the sauce to cool beforehand. Both pieces of equipment will require that the lid be closed in order to function, and hot liquids in a closed space create pressure and are likely to explode, which you'll want to avoid at all costs.
  • Sauce can be served warm over pasta, or other Italian dishes. If making ahead, cool, store tightly in a covered, glass jar or container (to avoid staining your plastic containers), or keep in freezer-safe Ziploc bags, and store in the freezer until ready to use.

Nutrition

Serving: 381g | Calories: 118kcal | Carbohydrates: 21g | Protein: 5.6g | Fat: 0.1g | Sodium: 469mg | Potassium: 1862mg | Fiber: 3.7g | Sugar: 15g | Calcium: 120mg | Iron: 4.3mg

Carrot Cake Cupcakes

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The first time I ever made a carrot cake was in culinary school, and I remember it being epic, baked in a tall, 10" cake pan. It was designed for restaurant service, of course, so turning the batter into cupcakes makes for a much more manageable recipe, perfect for baking at home. The cake itself is moist and delicious, loaded with yummy ingredients yet not at all dense, rounded out by a fluffy cream cheese frosting, fragranced by a hint of orange liqueur, brightening the overall dessert. The toasted pecans add a warm earthiness, a perfect balance for all that sweetness. Feel free to swap freshly squeezed orange juice for the liqueur in the frosting.

Cupcake Ingredients

  • 1-¼ C. Vegetable Oil
  • 1 C. Light Brown Sugar tightly packed
  • 1 C. White Granulated Sugar
  • 4 Large Eggs at room temperature
  • 1 C. All Purpose Flour using the 'spoon and sweep' method
  • 1 C. Whole Wheat Flour using the 'spoon and sweep' method
  • 1 tsp. Salt
  • 2 tsp. Baking Powder
  • 2 tsp. Baking Soda
  • 1 tsp. Cinnamon
  • 3 C. Grated Carrots (3-4 large carrots, peeled)
  • 8 oz. Crushed Pineapple drained
  • ½ C. Pecans, Finely Chopped toasted (feel free to use Walnuts, instead)

Frosting Ingredients

  • 8 oz. Cream Cheese
  • 2 Sticks Unsalted Butter at room temperature
  • 6 C. 10x Powdered Sugar
  • Pinch Kosher Salt
  • ¼ C. Heavy Cream
  • 1 Tbsp. Vanilla Extract
  • 2 Tbsp. Orange Liqueur such as Grand Marnier or Triple Sec, or freshly squeezed orange juice
  • 1-½ C. Pecans, Finely Chopped toasted (feel free to use Walnuts, instead)

Instructions

Step 1: Gather all of the ingredients to prepare the cake batter. Be sure to thoroughly drain your crushed pineapple and gently toast your pecans in a skillet over low-medium heat.

The 'spoon and sweep' method is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour once the cup is full.

Preheat oven to 350℉ and line 2 (or 3, if you have a third) cupcake pans with paper liners.

Note: You'll need toasted pecans for the cake batter as well as for decorating the frosting, so feel free to toast both cups, then portion out the ½ cup you'll need for the batter. Set aside the remaining 1-/2 cups for later.

Step 2: In the bowl of a stand mixer fitted with the paddle attachment, mix together the oil and both sugars until cohesive. Crack and add eggs, one at a time, until fully incorporated.

Step 3: Using a fine mesh strainer over a large mixing bowl, sift together both flours, salt, baking powder, baking soda, and cinnamon.

Step 4: Add flour mixture into the stand mixer and incorporate, making sure that there are no streaks of flour visible throughout the batter.

Step 5: Remove the bowl from the stand, and mix the shredded carrots, crushed pineapple and toasted pecans into the batter by hand.

Step 6: Fill each cupcake cavity at least half but no more than ⅔ of the way full of batter. This will ensure that each cupcake bakes with a perfect, slight dome and doesn't sink in the middle.

Step 7: Bake cupcakes in the preheated oven for approximately 15 minutes, or until a toothpick inserted into the center comes out clean. Bake the third pan of cupcakes. Allow cupcakes to cool completely while you prepare the icing.

Prepare the Frosting

Step 1: Clean out the bowl of your stand mixer and gather together all of the frosting ingredients.

Step 2: Cream together the softened cream cheese and butter, along with a pinch of kosher salt, until thoroughly mixed and smooth.

Step 3: With the mixer off, slowly begin to add the powdered sugar. Pulse to ensure that the powdered sugar mixes in and doesn't fly out of the bowl. Drizzle in the heavy cream and add the vanilla extract, mixing on medium low. Mix until the liquid has incorporated, but the mixture still feels stiff.

Step 4: Add in a few tablespoons of orange liqueur, keeping the speed on medium, and then increase the speed to full whip and incorporate air into the buttercream. Run the mixer for a minimum of five minutes.

Note: Feel free to replace the orange liqueur with freshly squeezed orange juice!

Step 5: When the cupcakes are cool enough to frost, place a large pastry tip into the point of a pastry bag. Snip the tip of the bag just enough that the pastry tip extends past the base of the bag but the rest remains securely in the bag. Fill the bag with whipped frosting, leaving enough room at the top of the bag so that you can twist the top and have plenty of room to hold.

Step 6: Pipe a desired amount of frosting over the top of each cupcake in a swirl pattern, starting by drawing a ring around the outer rim of the cupcake, working inwards towards the center.

With a bowl of toasted pecans available, gently begin pressing the nuts into the buttercream around the edges of the frosted cupcake, leaving the center clear. Repeat with all remaining cupcakes.

Store cupcakes either at room temperature or in the refrigerator, bringing back to room temperature before serving.

Carrot Cake Cupcakes

Moist and delicious, these carrot cake cupcakes are topped with an incredibly creamy, orange liqueur cream cheese frosting.
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Course: Dessert
Cuisine: French
Keyword: Carrot Cake, Cupcakes, Desserts
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 3 Dozen
Calories: 276kcal

Equipment

  • Measuring Cups and Spoons
  • Liquid Measuring Cup
  • Food Processor or Hand Grater
  • Fine-Mesh Metal Strainer
  • Small Skillet
  • Kitchen-Aid Mixer with paddle attachment
  • Wire Whisk
  • Large Mixing Bowl
  • Rubber Spatula
  • 2-3 Cupcake Pans
  • 36 Regular-Sized Paper Cupcake Liners
  • Cookie Scoop optional, for filling cupcake liners
  • Pastry Bag and Large Tip

Ingredients

Cupcake Ingredients

  • 1-¼ C. Vegetable Oil
  • 1 C. Light Brown Sugar tightly packed
  • 1 C. White Granulated Sugar
  • 4 Large Eggs at room temperature
  • 1 C. All Purpose Flour using the 'spoon and sweep' method
  • 1 C. Whole Wheat Flour using the 'spoon and sweep' method
  • 1 tsp. Salt
  • 2 tsp. Baking Powder
  • 2 tsp. Baking Soda
  • 1 tsp. Cinnamon
  • 3 C. Grated Carrots 3-4 large carrots, peeled
  • 8 oz. Crushed Pineapple drained
  • ½ C. Pecans, Finely Chopped toasted (feel free to use Walnuts, instead)

Cream Cheese Frosting

  • 8 oz. Cream Cheese
  • 2 Sticks Unsalted Butter at room temperature
  • 6 C. 10x Powdered Sugar
  • Pinch Kosher Salt
  • ¼ C. Heavy Cream
  • 1 Tbsp. Vanilla Extract
  • 2 Tbsp. Orange Liqueur such as Grand Marnier or Triple Sec
  • 1-½ C. Pecans, Finely Chopped toasted (feel free to use Walnuts, instead)

Instructions

Prepare the Cake Batter

  • Gather all of the ingredients to prepare the cake batter. Be sure to thoroughly drain your crushed pineapple and gently toast your pecans in a skillet over low-medium heat.
    The 'spoon and sweep' method of measuring flour is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour once the cup is full.
    Preheat oven to 350℉ and line 2 (or 3, if you have a third) cupcake pans with paper liners.
    Note: You'll need pecans for the cake batter as well as for decorating the frosting, so feel free to toast both cups, then portion out the ½ cup you'll need for the batter. Set aside the remaining 1-/2 cups.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix together the oil and both sugars. Crack and add eggs, one at a time, until fully incorporated.
  • Using a fine mesh strainer over a large mixing bowl, sift together both flours, salt, baking powder, baking soda, and cinnamon.
  • Add flour mixture into the stand mixer and incorporate, making sure that there are no streaks of flour visible throughout the batter.
  • Remove the bowl from the stand, and mix the shredded carrots, crushed pineapple and toasted pecans into the batter by hand.
  • Fill each cupcake cavity at least half but no more than ⅔ of the way full of batter. This will ensure that each cupcake bakes with a perfect dome and doesn't sink in the middle.
  • Bake cupcakes in the preheated oven for approximately 15 minutes, or until a toothpick inserted into the center comes out clean. Bake the third pan of cupcakes. Allow cupcakes to cool completely while you prepare the icing.

Prepare the Frosting

  • Clean out the bowl of your stand mixer and gather together all of the frosting ingredients.
  • Cream together the softened cream cheese and butter, along with a pinch of kosher salt, until thoroughly mixed and smooth.
  • With the mixer off, slowly begin to add the powdered sugar. Pulse to ensure that the powdered sugar mixes in and doesn't fly out of the bowl. Drizzle in the heavy cream and add the vanilla extract, mixing on medium low. Mix until the liquid has incorporated, but the mixture still feels stiff.
  • Add in a few tablespoons of orange liqueur, keeping the speed on medium, and then increase the speed to full whip and incorporate air into the buttercream. Run the mixer for a minimum of five minutes.
  • When the cupcakes are cool enough to frost, place a large pastry tip into the point of a pastry bag. Snip the tip of the bag just enough that the pastry tip extends past the base of the bag but the rest remains securely in the bag. Fill the bag with whipped frosting, leaving enough room at the top of the bag so that you can twist the top and have plenty of room to hold.
  • Pipe a desired amount of frosting over the top of each cupcake in a swirl pattern, starting by drawing a ring around the outer rim of the cupcake, working inwards towards the center.
  • With a bowl of toasted pecans available, gently begin pressing the nuts into the buttercream around the edges of the frosted cupcake, leaving the center clear. Repeat with all remaining cupcakes.
    Store cupcakes either at room temperature or in the refrigerator, bringing back to room temperature before serving.

Nutrition

Serving: 1Cupcake | Calories: 276kcal | Carbohydrates: 41g | Protein: 2.1g | Fat: 12g | Saturated Fat: 4.8g | Cholesterol: 38mg | Sodium: 115mg | Potassium: 83mg | Fiber: 0.7g | Sugar: 34g | Calcium: 37mg | Iron: 0.5mg

Pineapple Stuffing

by

This recipe for pineapple stuffing is a definite family favorite, something we can serve as a dessert as equally as a side dish for a holiday meal. This year, while catching up with my dear friend Carol Ann, talking about what we planned to make for our families for Thanksgiving, she shared that she was making pineapple stuffing. Since I was already making a classic stuffing alongside a cornbread and sausage stuffing, I'd opted to skip the pineapple stuffing this year but felt inspired by her to do so and added it to my menu last minute. Luckily, I had all of the ingredients on hand and the dish comes together in minutes. Unlike other stuffing recipes, you don't need to toast the bread and it always bakes up beautifully. Sweet and lightly crunchy, this is sure to be a favorite for your family (and friends!) too.

INGREDIENTS

  • 4 Cups Cubed Baguette
  • 20 oz Crushed Pineapple, Drained
  • 4 Large Eggs
  • 1 Cup Granulated Sugar
  • 8 Tbsp. Unsalted Butter, Softened
  • ½ tsp. Kosher Salt

INSTRUCTIONS

Step 1: Gather all of your ingredients and preheat your oven to 350℉.

Step 2: In a stand mixer (or large bowl with a hand mixer) cream the butter, sugar and salt.

Step 3: Add eggs, one at a time. After the first egg, the mixture will be creamy, but subsequent eggs will yield a grainy texture. Blend in the crushed pineapple, then gently fold in the cubed bread.

Step 4: Add the mixture into a greased 8x8 glass pan, and bake, uncovered, for one hour. Allow to cool slightly before serving.

Make Ahead Tip: You can prepare this entire dish a day in advance and just keep covered overnight until you are ready to bake. Allow the dish to sit at room temperature for about 20 minutes or so before baking). Perfect for busy holiday meal planning!

Pineapple Stuffing

Whether served as a side dish or a dessert, this delicious pineapple stuffing will be a favorite dish at any holiday meal.
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Course: Side Dish
Cuisine: American
Keyword: Pineapple, Side Dishes, Stuffing
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 12 Servings
Calories: 264kcal

Equipment

  • 8x8 Glass Baking Dish
  • Chef Knife
  • Stand Mixer or Hand-Held Mixer

Ingredients

  • 4 Cups Cubed Baguette
  • 20 oz Crushed Pineapple, Drained
  • 4 Large Eggs
  • 1 Cup Granulated Sugar
  • 8 Tbsp. Unsalted Butter, Softened
  • ½ tsp. Kosher Salt

Instructions

  • Gather all of your ingredients and preheat your oven to 350℉.
  • In a stand mixer (or large bowl with a hand mixer) cream the butter, sugar and salt.
  • Add eggs, one at a time. After the first egg, the mixture will be creamy, but subsequent eggs will yield a grainy texture. Blend in the crushed pineapple, then gently fold in the cubed bread.
  • Add the mixture into a greased 8x8 glass pan, and bake, uncovered, for one hour. Allow to cool slightly before serving.

Notes

You can make this pineapple stuffing a day in advance by preparing the ingredients and refrigerating the pan, covered, overnight. Bring back to room temperature for at least 20 minutes and then bake an hour before serving.

Nutrition

Serving: 123g | Calories: 264kcal | Carbohydrates: 41g | Protein: 4.2g | Fat: 9.5g | Saturated Fat: 5.2g | Cholesterol: 82mg | Sodium: 280mg | Potassium: 23mg | Fiber: 1g | Sugar: 23g | Calcium: 9.5mg | Iron: 1.4mg

Homemade Potato Dinner Rolls

by

I don't know if there's a better scent than freshly baked bread wafting from your kitchen. Homemade Parker House rolls were a menu staple while working for Carla Hall at Alchemy Caterers, where we often made cute little sandwiches for events, and the flavor and texture of these is very reminiscent of those. Light, pillowy soft and delicious, these homemade dinner rolls are sure to be a welcome addition to your dinner table.

INGREDIENTS

  • 4-½ Cups Unbleached All-Purpose Flour (510 g), plus a few Tablespoons for dusting
  • ⅓ Cup Granulated Sugar (67 g)
  • 2 tsp. Table Salt (12 g)
  • 1 Stick Unsalted Butter, divided 6 Tbsp. softened for dough, 2 Tbsp. melted for brushing tops of baked rolls
  • ¾ Cup Lukewarm Potato Water (170 g) See notes below
  • 1 Cup Mashed Potatoes, plain (213 g) Approx. 1 Medium/Large Potato
  • 2-½ tsp. Instant Yeast
  • 2 Large Eggs

INSTRUCTIONS

Step 1: Gather all of your ingredients. If using a kitchen scale, first, weigh out your flour and then the other components. If using measuring cups and spoons, be sure to fluff and lighten your flour using a wire whisk or a fork, then gently spoon the flour into your measuring cup and sweep off the excess.

Notes on Baking Your Potato:

Boil Method: Peel the skin, then cut the potato into bite-sized pieces to speed along the process, saving ¾ cup of the cooking water to use in the recipe.

Microwave Method: Carefully poke a few holes through the skin of the potato using a fork or paring knife, wrap in a damp paper towel and microwave 3-5 minutes or until cooked through. Once cooled and able to handle, peel the skin and add the peelings to a liquid measuring cup filled with 1 cup hot water. Allow the potato peels to 'steep' for a minimum of 5 minutes, and then strain, keeping ¾ Cup of the liquid for the recipe.

Step 2: Starting with the flour, add all of your ingredients together into the bowl of a stand mixer and knead together using the dough hook for several minutes, until the dough comes together into a cohesive ball. You may need to use a rubber spatula a few times to help scrape down the sides of the bowl during mixing.

Step 3: Place the dough into a lightly greased, glass bowl and cover tightly with plastic wrap. Keep the dough in a warm, draft-free area of your kitchen for about 90 minutes, or until the dough has doubled in size.

While your dough is proofing, prepare a 13x9 glass baking dish by spraying it with cooking spray. Set aside.

Step 4: Once your dough has gone through its first rise, use a plastic bench scraper (or your hands) to move the dough from the bowl onto a clean worksurface, dusted lightly with flour. Sprinkle the top with additional flour to make it easier to work with.

Step 5: If you are using a kitchen scale, weigh the full amount of the dough, and then divide that weigh in grams by 24. This is the approximate weight, in grams, that each of your balls of dough should be.

Otherwise, using a lightly floured rolling pin, roll out the dough into an oblong, rectangular shape. Divide the dough into 24 even portions.

Step 6: Place each portion of dough onto a clean, yet non-floured area of your worksurface. Laying your wrist onto the surface and, forming a 'C' with your fingers and your thumb tucked inwards, roll the ball of dough in a circular motion, working outwards and away from you, keeping the dough within the 'C.' Repeat until you have a perfectly round, smooth ball. Repeat until you have 24 dough balls.

This step may feel odd at first, but after a few tries, it'll become much easier!

Tuck the ball of dough just beneath your fingertips and gently roll your hand upwards
Roll the dough towards the fleshy part between the bottom of your index finger and thumb
Roll left and down (or right, if right-handed), pushing the dough towards the center of the thumb.
Roll upwards again, so that the dough meets the tip of your thumb and back towards the fingertips.

Step 7: Place the rolls into the prepared baking dish and cover tightly with plastic wrap.* Allow 90 minutes to 2 hours for the rolls to go through their second rise. They won't double in size again but will get nice and puffy.

About 20 minutes before the dough has finished proofing for the second time, preheat the oven to 350℉.

*Note: If you wish to prepare these rolls ahead of time, feel free to refrigerate the dough overnight and allow for a slow rise, but you'll need to take them out and allow to rise again at room temperature for at least an hour before baking the next day.

Step 8: Once the dough is ready, bake for 20-25 minutes, uncovered, until rolls are golden brown. As soon as they come out of the oven, gently brush the tops (and the visible sides of the rolls around the edges of the pan) with melted butter.

Serve your dinner rolls warm or at room temperature. If wrapped well, rolls will last several days stored at room temperature.

Homemade Potato Dinner Rolls

Light, pillowy and delicious, these homemade rolls are sure to be a welcome addition to your dinner table.
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Course: Side Dish
Cuisine: American
Keyword: Bread, Dinner Roll, Homemade Bread, Rolls
Prep Time: 10 minutes
Cook Time: 25 minutes
Proofing Time: 3 hours 29 minutes
Servings: 12 servings
Calories: 267kcal

Equipment

Ingredients

  • 4-½ Cups Unbleached All-Purpose Flour (510 g), plus a few Tablespoons for dusting
  • ⅓ Cup Granulated Sugar (67 g)
  • 2 tsp. Table Salt (12 g)
  • 1 Stick Unsalted Butter, divided 6 Tbsp. softened for dough, 2 Tbsp. melted for brushing tops of baked rolls
  • ¾ Cup Lukewarm Potato Water (170 g)
  • 1 Cup Mashed Potatoes, plain (213 g) Approx. 1 Medium/Large Potato
  • 2-½ tsp. Instant Yeast
  • 2 Large Eggs

Instructions

  • Gather all of your ingredients. If using a kitchen scale, first, weigh out your flour and then the other components. If using measuring cups and spoons, be sure to fluff and lighten your flour using a wire whisk or a fork, then gently spoon the flour into your measuring cup and sweep off the excess.
    Notes on Baking Your Potato:
    Boil Method: Peel the skin, then cut the potato into bite-sized pieces to speed along the process, saving ¾ cup of the cooking water to use in the recipe.
    Microwave Method: Carefully poke a few holes through the skin of the potato using a fork or paring knife, wrap in a damp paper towel and microwave 3-5 minutes or until cooked through. Once cooled and able to handle, peel the skin and add the peelings to a liquid measuring cup filled with 1 cup hot water. Allow the potato peels to 'steep' for a minimum of 5 minutes, and then strain, keeping ¾ Cup of the liquid for the recipe.
  • Starting with the flour, add all of your ingredients together into the bowl of a stand mixer and knead together using the dough hook for several minutes, until the dough comes together into a cohesive ball. You may need to use a rubber spatula a few times to help scrape down the sides of the bowl during mixing.
  • Place the dough into a lightly greased, glass bowl and cover tightly with plastic wrap. Keep the dough in a warm, draft-free area of your kitchen for about 90 minutes, or until the dough has doubled in size.
  • While your dough is proofing, prepare a 13x9 glass baking dish by spraying it with cooking spray. Set aside.
  • Once your dough has gone through its first proof, use a plastic bench scraper (or your hands) to move the dough from the bowl onto a clean worksurface, dusted lightly with flour. Sprinkle the top with additional flour to make it easier to work with.
  • If you are using a kitchen scale, weigh the full amount of the dough, and then divide that weigh in grams by 24. This is the approximate weight, in grams, that each of your balls of dough should be.
    Otherwise, using a lightly floured rolling pin, roll out the dough into an oblong, rectangular shape. Divide the dough into 24 even portions.
  • Roll each portion of dough into a small ball, and place onto a clean, yet non-floured area of your worksurface. Laying your wrist onto the surface and forming a 'C' with your fingers and your thumb tucked inwards, roll the ball of dough in a circular motion, working outwards and away from you, keeping the dough within the 'C.' Repeat until you have a perfectly round, smooth ball. Repeat until you have 24 dough balls.
  • Place the rolls into the prepared baking dish and cover tightly with plastic wrap.* Allow 90 minutes to 2 hours for the rolls to go through their second rise. They won't double in size again but will get nice and puffy.
    About 20 minutes before the dough has finished proofing for the second time, preheat the oven to 350℉.
    *Note: If you wish to prepare these rolls ahead of time, feel free to refrigerate the dough overnight and allow for a slow rise, but you'll need to take them out and allow to rise again at room temperature for at least an hour before baking the next day.
  • Once the dough is ready, bake for 20-25 minutes, uncovered, until golden brown. As soon as they come out of the oven, gently brush the tops (and the visible sides of the rolls around the edges of the pan) with melted butter.
  • Serve your dinner rolls warm or at room temperature. If wrapped well, rolls will last several days stored at room temperature.

Nutrition

Serving: 1Roll | Calories: 267kcal | Carbohydrates: 41g | Protein: 5.7g | Fat: 8.9g | Saturated Fat: 5.1g | Cholesterol: 51mg | Sodium: 402mg | Potassium: 113mg | Fiber: 1.4g | Sugar: 5.9g | Calcium: 15mg | Iron: 2.1mg

The Best Cole Slaw

by

A blend of cabbage, carrots and minced onion is mixed together with a creamy, dreamy homemade dressing, and after marinating for several hours in the fridge, makes this classic Cole slaw a perfect accompaniment for everything from fried chicken to sandwiches, BBQ brisket to burgers and hot dogs, to holiday meals. Jim's favorite is the KFC original Cole Slaw, so I went on a mission to make my own version. There are several copycat recipes out there, but I think this one really nails it, and includes some key spices not found in other's renditions. Be sure to make it ahead, at least a few hours or overnight if you have time, so the flavors really meld and come together.

INGREDIENTS

  • 28 oz Shredded Cabbage and Carrot Blend Finely Chopped in a food processor
  • ¾ Cup Granulated Sugar
  • 3 Tbsp. Finely Minced Yellow Onion
  • ½ Cup Buttermilk (or add 2 tsp. of White Vinegar to low-fat milk as a substitute)
  • 2-½ Tbsp. Lemon Juice
  • 1-½ Tbsp. White Vinegar
  • 1 tsp. Celery Seed
  • ½ tsp. Celery Salt
  • 1 tsp. Table Salt
  • ½ tsp. Black Pepper

INSTRUCTIONS

Step 1: Gather all of your ingredients.

Step 2: In a medium mixing bowl, whisk together all of the dressing ingredients, everything but the cabbage and carrot blend.

Step 3: Pour the dressing over the cabbage blend and mix thoroughly.

Step 4: Store the Cole slaw in the refrigerator, covered, several hours or overnight, allowing the salad to chill and the flavors to meld.

Before serving, be sure to give the Cole slaw a thorough stir.

The Best Cole Slaw

A refreshing blend of shredded cabbage and carrots, tossed with a creamy, tangy dressing, makes a perfect side for sandwiches, picnics, or holiday dinners.
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Course: Side Dish
Cuisine: American
Keyword: Cole Slaw, Salads, Side Dishes
Prep Time: 10 minutes
Servings: 10 servings
Calories: 92kcal

Equipment

  • Food Processor
  • Chef Knife
  • Cutting Board
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Glass Liquid Measuring Cup
  • Measuring Spoons
  • Stainless Steel Whisk
  • Rubber Spatula

Ingredients

  • 28 oz Shredded Cabbage and Carrot Blend Finely Chopped
  • ¾ Cup Granulated Sugar
  • 3 Tbsp. Finely Minced Yellow Onion
  • ½ Cup Buttermilk
  • 2-½ Tbsp. Lemon Juice
  • 1-½ Tbsp. White Vinegar
  • 1 tsp. Celery Seed
  • ½ tsp. Celery Salt
  • 1 tsp. Table Salt
  • ½ tsp. Black Pepper

Instructions

  • Gather all of your ingredients.
  • In a medium mixing bowl, whisk together all of the dressing ingredients, everything but the cabbage and carrot blend.
  • Pour the dressing over the cabbage blend and mix thoroughly.
  • Store the Cole slaw in the refrigerator, covered, several hours or overnight, allowing the salad to chill and the flavors to meld.

Nutrition

Serving: 392g | Calories: 92kcal | Carbohydrates: 21g | Protein: 1.4g | Fat: 0.5g | Saturated Fat: 0.2g | Cholesterol: 1.4mg | Sodium: 315mg | Potassium: 218mg | Fiber: 2.1g | Sugar: 18g | Calcium: 58mg | Iron: 0.5mg

All American Apple Pie

by

While pumpkin pie may be the quintessential dessert of Thanksgiving, my favorite will always be apple pie. I love the sweet and tart pairing of the apples, the warming scent of cinnamon and nutmeg, that flaky, buttery crust. Making your own pastry dough from scratch is actually a lot easier than most people think, and it's definitely worth the extra effort. Using firm apples will yield an overall better pie, so I usually opt for Honeycrisp and Pink Lady, along with Granny Smith to balance out the flavors. It's best to avoid softer varieties of apples that will turn to applesauce, such as golden delicious or red delicious. While the interwoven crisscross top crust make look a bit daunting at first, it's also incredibly easy, going step by step, one pastry strip at time. This showstopping apple pie will be a favorite at your holiday table!

INGREDIENTS

Pastry Crust

  • 2-½ Cups Unbleached, All-Purpose Flour 300 g
  • ½ tsp. Kosher Salt
  • 2 Sticks Cold, Unsalted Butter, cut into a small dice 227 g (keep refrigerated)
  • ½ Cup Ice Water 119 g

Pie Filling

  • 8 Large Apples, Peeled, Cored and Sliced (I used Honeycrisp, Granny Smith and Pink Lady). Use a variety of apples, but don't opt for Golden or Red Delicious, as these are soft and will turn to mush.
  • ⅓ Cup Granulated Sugar 66 g
  • ⅓ Cup Brown Sugar, Packed Tightly 71 g
  • ¼ Cup Unbleached, All-Purpose Flour 30 g
  • 2 tsp. Ground Cinnamon
  • ⅛ tsp. Freshly Grated Nutmeg

Pie Assembly

  • 1 Large Egg (white only, to make egg wash)
  • 2 Tbsp. Sparkling Sugar or Sugar in the Raw (regular sugar will melt)
  • Splash of Water

INSTRUCTIONS

Step 1: Prepare the crust. Measure out the flour and stir in the salt.

Step 2: Add in the cold butter and toss thoroughly in the flour to ensure each piece is well coated. Using clean hands, break up the butter into smaller, pea-sized pieces. Work quickly to keep the butter as cold as possible. Alternatively, feel free to use a pastry blender to cut the butter into the flour.

Step 3: Add in the cold water, and using a wooden spoon, fold the mixture together until a shaggy dough forms. Try to avoid stirring as to not overwork the dough.

Step 4: Switch to using your hands and incorporate any loose dry ingredients settled at the bottom of the bowl into the dough.

Step 5: Press the dough into a round disk, wrap tightly in plastic wrap, and set in the refrigerator for a minimum of 30 minutes (but best for an hour) to rest. This will allow the butter to harden, the dough to rehydrate and the gluten in the flour to relax.

Alternatively, if preferred, you can divide the dough into 2 separate disks and wrap separately. You'll need both for a top and bottom crust.

Step 6: While the dough is resting, gather all of the ingredients for the filling. If you haven't peeled and sliced your apples, do so now.

In a mixing bowl, stir together the sugar, brown sugar, flour, salt, cinnamon and freshly grated nutmeg.

Step 7: Toss together to fully coat the prepared apples. Set aside. The spices will help keep the apples from oxidizing and turning brown.

Step 8: Preheat your oven to 400℉.

Clean your work surface and dust lightly with flour. Remove the dough from the refrigerator and unwrap. Using a bench scraper or knife, divide the dough into two, even separate pieces. You'll also need a rolling pin to form the dough.

Step 9: Using your rolling pin, gently rock back and forth across the dough, moving the pin across the length of the dough without rolling. Rotate the dough and repeat. This will help loosen and gently stretch the dough, keeping its round shape, without warming up the butter. Flip the dough over, dust lightly with flour and repeat. Make sure the dough is not sticking to the work surface.

Begin rolling out the dough, starting from the center and pressing upwards, then rolling out towards the upper corners. Carefully (and this is where a bench scraper comes in handy) rotate the dough so that the bottom is now at the top. You may need to add another light dusting of flour. Repeat rolling upwards and out. From here, use the rolling pin to roll up and back along the full length of the dough, then side to side, corner to corner, creating a thin, even layer. Don't worry about making it perfectly round, so long as your final dough circle is large enough to fit over the entire circumference of your pie plate with some overhanging.

Step 10: Lightly dust your rolling pin, then gently roll the top edge of the pie dough onto the pin, fold over, and place the dough over the pie pan. With light fingers, gently press the dough along the bottom and sides of the pan so that there are no gaps of air between the pan and the dough.

Step 11: Place a ring of apple slices around the bottom edge of the pie plate, pressing tightly into the corners of the pan. Fill the pan with the remaining apples (don't pour them from the bowl directly, as this avoids adding in the excess liquid syrup that will have collected in the bottom of the bowl), pressing down to ensure that there are no gaps or holes in the mix, which could cause the top crust to collapse during baking. Using a pair of scissors, trim up the sides all around the pan. Fold over the remaining crust inward (towards the pie) and crimp gently with your fingers. Set aside while you prepare the top crust.

Step 12: Lightly dust your work surface with additional flour and then roll out the dough following the same instruction as above. For the top crust, you'll actually want to make sure the circumference of the rolled dough is 12" in diameter, so make sure you have your ruler handy.

Step 13: Lay the ruler lengthwise across the dough, and using your bench scraper (or a knife) mark lines equally at 1" intervals along the top of the dough. Turn the ruler over, and mark indentations into the bottom of the dough, equally spaced. You should be making twelve, even, 1" strips.

Using a pizza cutter (or a knife), cut your strips.

Step 14: Lay six strips of pastry over the apples, horizontally, leaving space in between. Fold over opposite strips (essentially the second, fourth and sixth strips) from the center towards the left. Add another strip, vertically, in the center, and then place the folded strips back over that strip.

On the opposite side, fold over the opposite strips (the first, third, and fifth) towards the right. Lay down another vertical strip to the left of the center strip and place the folded strips back down. Repeat these steps, going from left to right, and alternating which strips to fold over, until the entire pie has been interwoven in a crosshatch pattern.

Step 15: Using kitchen scissors or a paring knife, trim the excess length of the pastry strips, then tuck those into or under the bottom crust around the rim of the pie plate. Pinch to seal.

Step 16: Make a quick egg wash by mixing the egg yolk and a light splash of water. Using a pastry brush, gently brush a thin layer of egg wash over the top and sides of the prepared pie crust. Sprinkle with decorator sugar.

Note: If you don't have Sparkling Sugar or Sugar in the Raw, just skip this step. Regular, granulated sugar will melt and burn. It won't affect the outcome of the pie!

Step 17: Bake the pie, uncovered, for one hour, or until the pie crust is a deep golden- brown color and the filling is actively bubbling. This is what is known as "piping", as used in the term "piping hot". Small bubbles in the pie are just the moisture leaving the apples and butter, so look for larger bubbles to indicate doneness and to avoid the dreaded pie crust with a "soggy bottom". If you prefer less browning on top, feel free to add a layer of aluminum foil over top of the pie, not wrapped, to finish baking without excess browning.

Allow the pie to cool at room temperature, uncovered, on a wire baking rack, for a minimum of two hours before serving, to avoid a runny filling.

Pie can always be reheated later if you wish to serve it warm, 10-15 minutes at 350℉.

All American Apple Pie

This classic, all-American dessert is loaded with a variety of fresh apples, spiced with cinnamon sugar, and surrounded by a flaky, buttery pie crust.
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Course: Dessert
Cuisine: American
Keyword: Apple Pie, Desserts, Fruit Desserts, Pie
Prep Time: 45 minutes
Cook Time: 1 hour
Servings: 8 Servings
Calories: 423kcal

Equipment

  • Large Mixing Bowl
  • 2 Medium Mixing Bowl
  • Small Mixing Bowl
  • Vegetable Peeler
  • Cutting Board
  • Chef Knife
  • Measuring Cups and Spoons
  • Rubber Spatula
  • Wooden Spoon
  • Microplane Hand-Held Grater
  • Metal Bench Scraper
  • Kitchen Scissors or small paring knife
  • Plastic Ruler
  • Pizza Cutter
  • 8 or 9-Inch Pie Plate
  • Pastry Brush
  • Metal Cooling Rack
  • Plastic Wrap

Ingredients

Crust Ingredients

  • 2-½ Cups Unbleached, All-Purpose Flour 300 g
  • ½ tsp. Kosher Salt
  • 2 Sticks Cold, Unsalted Butter, cut into a small dice 227 g (keep refrigerated)
  • ½ Cup Ice Water 119 g

Pie Filling

  • 8 Large Apples, Peeled, Cored and Sliced (I used Honeycrisp, Granny Smith and Pink Lady). Use a variety of apples, but don't opt for Golden or Red Delicious, as these are soft and will turn to mush.
  • ⅓ Cup Granulated Sugar 66 g
  • ⅓ Cup Brown Sugar, Packed Tightly 71 g
  • ¼ Cup Unbleached, All-Purpose Flour 30 g
  • 2 tsp. Ground Cinnamon
  • ⅛ tsp. Freshly Grated Nutmeg Ground is fine if you don't have whole nutmeg

Assembly

  • 1 Large Egg (to make egg wash)
  • 2 Tbsp. Sparkling Sugar or Sugar in the Raw (regular sugar will melt)
  • Splash of Water

Instructions

  • Prepare the crust. Measure out the flour, add to a mixing bowl and stir in the salt.
  • Add in the cold butter and toss thoroughly in the flour to ensure each piece is well coated. Using clean hands, break up the butter into smaller, pea-sized pieces. Work quickly to keep the butter as cold as possible. Alternatively, feel free to use a pastry blender to cut the butter into the flour.
  • Add in the cold water, and using a wooden spoon, fold the mixture together until a shaggy dough forms. Try to avoid stirring as to not overwork the dough.
  • Switch to using your hands and incorporate any loose dry ingredients settled at the bottom of the bowl into the dough.
  • Press the dough into a round disk, wrap tightly in plastic wrap, and set in the refrigerator for a minimum of 30 minutes (but best for an hour) to rest. This will allow the butter to harden, the dough to rehydrate and the gluten in the flour to relax.
    Alternatively, if preferred, you can divide the dough into 2 separate disks and wrap separately. You'll need both for a top and bottom crust.
  • While the dough is resting, gather all of the ingredients for the filling.
  • In a mixing bowl, stir together the sugar, brown sugar, flour, salt, cinnamon and freshly grated nutmeg.
  • Toss together to fully coat the prepared apples. Set aside. The spices will help keep the apples from oxidizing and turning brown.
  • Preheat your oven to 400℉.
  • Clean your work surface and dust lightly with flour. Remove the dough from the refrigerator and unwrap. Using a bench scraper or knife, divide the dough into two, even separate pieces. You'll also need a rolling pin to form the dough.
  • Using your rolling pin, gently rock back and forth across the dough, moving the pin across the length of the dough without rolling. Rotate the dough and repeat. This will help loosen and gently stretch the dough, keeping its round shape, without warming up the butter. Flip the dough over, dust lightly with flour and repeat. Make sure the dough is not sticking to the work surface.
  • Begin rolling out the dough, starting from the center and pressing upwards, then rolling out towards the upper corners. Carefully (and this is where a bench scraper comes in handy) rotate the dough so that the bottom is now at the top. You may need to add another light dusting of flour. Repeat rolling upwards and out. From here, use the rolling pin to roll up and back along the full length of the dough, then side to side, corner to corner, creating a thin, even layer. Don't worry about making it perfectly round, so long as your final dough circle is large enough to fit over the entire circumference of your pie plate with some overhanging.
  • Lightly dust your rolling pin, then gently roll the top edge of the pie dough onto the pin, fold over, and place the dough over the pie pan. With light fingers, gently press the dough along the bottom and sides of the pan so that there are no gaps of air between the pan and the dough.
  • Place a ring of apple slices around the bottom edge of the pie plate, pressing tightly into the corners of the pan. Fill the pan with the remaining apples (don't pour them from the bowl directly, as this avoids adding in the excess liquid syrup that will have collected in the bottom of the bowl), pressing down to ensure that there are no gaps or holes in the mix, which could cause the top crust to collapse during baking. Using a pair of scissors, trim up the sides all around the pan. Fold over the remaining crust inward (towards the pie) and crimp gently with your fingers. Set aside while you prepare the top crust.
  • Lightly dust your work surface with additional flour and then roll out the dough following the same instruction as above. For the top crust, you'll actually want to make sure the circumference of the rolled dough is 12" in diameter, so make sure you have your ruler handy.
  • Lay the ruler lengthwise across the dough, and using your bench scraper (or a knife) mark lines equally at 1" intervals along the top of the dough. Turn the ruler over, and mark indentations into the bottom of the dough, equally spaced. You should be making twelve, even, 1" strips.
  • Using a pizza cutter (or a knife), cut your strips.
  • Lay six strips of pastry over the apples, horizontally, leaving space in between. Fold over opposite strips (essentially the second, fourth and sixth strips) from the center towards the left. Add another strip, vertically, in the center, and then place the folded strips back over that strip.
  • On the opposite side, fold over the opposite strips (the first, third, and fifth) towards the right. Lay down another vertical strip to the left of the center strip and place the folded strips back down. Repeat these steps, going from left to right, and alternating which strips to fold over, until the entire pie has been interwoven in a crosshatch pattern.
  • Using kitchen scissors or a paring knife, trim the excess length of the pastry strips, then tuck those into or under the bottom crust around the rim of the pie plate. Pinch to seal.
  • Make a quick egg wash by mixing the egg yolk and a light splash of water. Using a pastry brush, gently brush a thin layer of egg wash over the top and sides of the prepared pie crust. Sprinkle with decorator sugar.
    Note: If you don't have Sparkling Sugar or Sugar in the Raw, feel free to skip this step. Regular, granulated sugar will melt and burn. It won't affect the outcome of the pie!
  • Bake the pie, uncovered, for one hour, or until the pie crust is a deep golden- brown color and the filling is actively bubbling.
    This is what is known as "piping", as used in the term "piping hot". Small bubbles in the pie are just the moisture leaving the apples and butter, so look for larger bubbles to indicate doneness and to avoid the dreaded pie crust with a "soggy bottom". If you prefer less browning on top, feel free to add a layer of aluminum foil over top of the pie, not wrapped, to finish baking without excess browning.
  • Allow the pie to cool at room temperature, uncovered, on a wire baking rack, for a minimum of two hours before serving, to avoid a runny filling. Pie can always be reheated later if you wish to serve it warm, 10-15 minutes at 350℉.

Nutrition

Serving: 1Slice | Calories: 423kcal | Carbohydrates: 78g | Protein: 4.2g | Fat: 11g | Saturated Fat: 7.1g | Cholesterol: 30mg | Sodium: 63mg | Potassium: 208mg | Fiber: 6.3g | Sugar: 32g | Calcium: 21mg | Iron: 1.9mg

Simple Autumn Harvest Chicken Salad

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This is the perfect salad to make using leftovers from my Lemon Chicken and Potatoes with Fresh Herbs recipe! Jim and I aren't big fans of leftover meals around here, so I am always looking for creative ways to utilize what we've got in the fridge and transform ingredients into new, delicious dishes. This salad checks all the boxes; savory and not-too-sweet, colorful, and loaded with feel-good, healthy components. The light, easy to whip together vinaigrette ties all of the flavors together without weighing it down like other dressings can. If you're starting the salad from scratch, you can prepare the chicken any way you prefer (or grab a cooked, rotisserie chicken from the grocery store). Enjoy the flavors of fall in this simple, autumn harvest chicken salad!

INGREDIENTS

  • 2 Braised Chicken Thighs, Boneless & Skinless Chopped
  • ½ Cup. Cooked Sweet Potatoes Chopped
  • ¼ Honeycrisp Apple Chopped
  • 2 Tbsp. Dried Cranberries
  • 2 Cups Romaine Lettuce Chopped

Apple Cider Vinaigrette

  • 3 Tbsp. Olive Oil
  • 1 Tbsp. Apple Cider Vinegar
  • ½ tsp. Minced Garlic
  • ½ tsp. Dijon Mustard
  • Salt & Freshly Cracked Black Pepper to taste

INSTRUCTIONS

This is the perfect salad to make using leftovers from my Lemon Chicken and Potatoes with Fresh Herbs recipe! If you are starting this salad from scratch, you'll need to grab a cooked, rotisserie chicken from the grocery store, or bake, grill or pan-sear your chicken thighs, seasoned with salt, pepper and garlic powder. You can either bake a sweet potato in the oven or use the microwave to speed things along.

Step 1: Gather and prep your salad components, chopping your ingredients and setting them aside until ready to assemble your dish.

Step 2: To prepare the vinaigrette, whisk together the olive oil and vinegar, then add in the minced garlic, Dijon mustard, and season with salt and pepper. Whisk vigorously to ensure you have emulsified the dressing to a creamy, pale-yellow consistency.

Step 3: Starting with your romaine, layer your salad directly onto your serving bowl, and sprinkle on the chicken, apples, sweet potatoes and cranberries. Drizzle with your freshly prepared apple cider vinaigrette and enjoy!

Simple Autumn Harvest Chicken Salad

This beautiful, composed salad makes a perfect lunch using leftovers from my Lemon Chicken and Potatoes with Fresh Herbs recipe, highlighting the delicious flavors of fall.
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Course: Lunch, Main Course, Salad
Cuisine: American
Keyword: Apples, Chicken, Salad, Sweet Potato
Prep Time: 10 minutes
Servings: 1 serving
Calories: 596kcal

Equipment

  • Cutting Board
  • Chef Knife
  • Small Mixing Bowl
  • Wire Whisk
  • Measuring Spoons
  • Serving Bowl

Ingredients

  • 2 Braised Chicken Thighs, Boneless & Skinless Chopped
  • ½ Cup. Cooked Sweet Potatoes Chopped
  • ¼ Honeycrisp Apple Chopped
  • 2 Tbsp. Dried Cranberries
  • 2 Cups Romaine Lettuce Chopped

Apple Cider Vinaigrette

  • 3 Tbsp. Olive Oil
  • 1 Tbsp. Apple Cider Vinegar
  • ½ tsp. Minced Garlic
  • ½ tsp. Dijon Mustard
  • Salt & Freshly Cracked Black Pepper to taste

Instructions

This is the perfect salad to make using leftovers from my Lemon Chicken and Potatoes with Fresh Herbs recipe! If you are starting this salad from scratch, you'll need to grab a cooked, rotisserie chicken from the grocery store, or bake, grill or pan-sear your chicken thighs, seasoned with salt, pepper and garlic powder. You can either bake a sweet potato in the oven or use the microwave to speed things along.

  • Gather and prep your salad components, chopping your ingredients and setting aside until you are ready to assemble your dish.
  • To prepare the vinaigrette, whisk together the olive oil and vinegar, then add in the minced garlic, Dijon mustard, and season with salt and pepper. Whisk vigorously to ensure you have emulsified the dressing to a creamy, pale-yellow consistency.
  • Starting with your romaine, layer your salad directly onto your serving bowl, and sprinkle on the chicken, apples, sweet potatoes and cranberries. Drizzle with your freshly prepared apple cider vinaigrette and enjoy!

Notes

Feel free to add toasted walnuts or pecans if you prefer a little more crunch to your salad!

Nutrition

Serving: 1Salad | Calories: 596kcal | Carbohydrates: 43g | Protein: 28g | Fat: 36g | Saturated Fat: 6.2g | Cholesterol: 144mg | Sodium: 144mg | Potassium: 779mg | Fiber: 7.2g | Sugar: 25g | Vitamin A: 1205IU | Vitamin C: 16.6mg | Calcium: 73mg | Iron: 3.2mg

Crockpot Red Wine Braised Beef with Potatoes and Carrots

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There's something so comforting and satisfying about hearty, slow-roasted beef and root vegetables with fresh herbs. A perfect combination of a classic beef stew and a more refined beef bourguignon, the extra step of searing the beef and getting a nice crust on the meat before braising ensures a more tender texture, and the red wine adds a richer depth of flavor than stock or broth alone. Not only are the braised potatoes served alongside the carrots, they are also whipped into a rustic mash, serving as a base for the dish that are so incredibly meaty and delicious, they could be served as a standalone meal.

INGREDIENTS

  • 3 Lbs. Stew Beef, trimmed
  • 3 Medium Russet Potatoes
  • 5 Medium Carrots
  • ½ Large Red Onion, Chopped
  • 3 Tbsp. Minced Garlic
  • 3 Cups Beef Stock (or broth)
  • ½ C. Dry Red Wine
  • ½ C. All Purpose Flour
  • 1 Tbsp. Kosher Salt plus additional
  • 2 tsp. Black Pepper plus additional
  • 2 tsp. Granulated Garlic Powder plus additional
  • Olive Oil
  • Fresh Thyme, Rosemary and Parsley
  • 2 Tbsp. Salted Butter (for whipped potatoes)
  • ½ C. Milk (for whipped potatoes)

INSTRUCTIONS

Step 1: Gather all of your ingredients (less milk and butter).

Step 2: Peel your potatoes and carrots, cutting into bite-sized pieces (I always prefer cutting my carrots on the bias, as I think they look prettier in the final dish!)

Step 3: In a large mixing bowl, whisk together the flour, salt, pepper and garlic powder. Line a large baking sheet with 2 layers of paper towels and have a few extra sheets handy. Keep the second baking sheet nearby.

Step 4: Place each piece of stew beef onto the baking sheet, allowing the paper towels to absorb any excess moisture or liquid. Use additional paper towels to blot the surface of the meat to dry as thoroughly as possible. This will ensure that each piece gets a nice, golden crust on the outside during searing.

Step 5: Drop several pieces of beef at a time into the seasoned flour, coating each piece thoroughly, and moving to the spare baking sheet. Repeat until all pieces have been coated.

Step 6: Heat a large, cast-iron skillet over medium-high heat, and add a few tablespoons of olive oil. Once the pan is nice and hot, add a single layer of seasoned beef to the pan and sear for a few minutes, until golden brown. You don't cook the beef through, you're just looking for a nice crust on the outside. Move the seared beef back into the mixing bowl, repeat until all of the pieces are done.

Step 7: Grab your crockpot and all of your prepared ingredients. Mix the minced garlic, and additional salt and pepper (to taste) into the beef stock. Add the vegetables to the bowl of the crockpot, layering in sprigs of the fresh herbs, then pour the seasoned stock over. Add a hefty splash (about a half cup) of red wine over the top and close the lid.

Please note that my little kitchen helper did not handle any sharp kitchen tools, the wine, nor did she stay for dinner!

Step 8: Set the crockpot timer for at least 8 hours, but feel free to set for 10 hours, if needed.

Step 9: Once your timer has gone off (or is sitting in the "hold warm" setting), grab a mixing bowl and a pair of tongs. Remove the majority of the potatoes, but not all, from the crockpot and whip up them up with a few tablespoons of butter and milk (adjust as necessary for your preferred consistency).

Note: If you haven't already made my creamy, restaurant-style whipped potatoes, this is not them. In this dish, the potatoes have had 8 long hours to soak up all the savoriness of the beef, herbs and braising liquid, and some of those bits, including small pieces of onion, will be whipped together with milk and butter, yielding a much more rustic texture in addition to a rich, meaty flavor.

Step 10: Portion out the whipped potatoes onto the base of individual serving bowls, and layer the fork-tender beef, carrots and potatoes over. Spoon on some of the braising liquid, sprinkle some fresh thyme leaves, and serve!

Note: Be mindful not to serve the sprigs of fresh herbs. The stems add so much additional flavor, while also making it easier to remove them before serving. Just keep an eye out while plating!

Crockpot Red Wine Braised Beef with Potatoes and Carrots

A classic and comforting stew meets
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Course: Dinner
Cuisine: American
Keyword: Beef
Prep Time: 30 minutes
Cook Time: 8 hours 30 minutes
Servings: 6 servings
Calories: 519kcal

Equipment

  • Large Crockpot
  • Cutting Board
  • Vegetable Peeler
  • Chef Knife
  • 2 Large Mixing Bowls
  • Wire Whish
  • Cast Iron
  • Metal Tongs
  • 2 Large Sheet Pans
  • Paper Towels
  • KitchenAid Mixer or hand mixer

Ingredients

  • 3 Lbs Stew Beef, trimmed
  • 3 Medium Russet Potatoes
  • 5 Medium Carrots
  • ½ Large Red Onion, Chopped
  • 3 Tbsp. Minced Garlic
  • 3 Cups Beef Stock (or broth)
  • ½ C. Dry Red Wine
  • ½ C. All Purpose Flour
  • 1 Tbsp. Kosher Salt plus additional
  • 2 tsp. Black Pepper plus additional
  • 2 tsp. Granulated Garlic Powder plus additional
  • Olive Oil
  • Fresh Thyme, Rosemary and Parsley
  • 2 Tbsp. Salted Butter (for whipped potatoes)
  • ½ C. Milk (for whipped potatoes)

Instructions

  • Gather all of your ingredients (less milk and butter).
  • Peel your potatoes and carrots, cutting into bite-sized pieces (I always prefer cutting my carrots on the bias, as I think they look prettier in the final dish!)
  • In a large mixing bowl, whisk together the flour, salt, pepper and garlic powder. Line a large baking sheet with 2 layers of paper towels and have a few extra sheets handy. Keep the second baking sheet nearby.
  • Place each piece of stew beef onto the baking sheet, allowing the paper towels to absorb any excess moisture or liquid. Use additional paper towels to blot the surface of the meat to dry as thoroughly as possible.
  • Drop several pieces of beef at a time into the seasoned flour, coating each piece thoroughly, and moving to the spare baking sheet. Repeat until all pieces have been coated.
  • Heat a large, cast-iron skillet over medium-high heat, and add a few tablespoons of olive oil. Once the pan is nice and hot, add a single layer of seasoned beef to the pan and sear for a few minutes, until golden brown. You don't cook the beef through, you're just looking for a nice crust on the outside. Move the seared beef back into the mixing bowl, repeat until all of the pieces are done.
  • Grab your crockpot and all of your prepared ingredients. Mix the minced garlic, and additional salt and pepper (to taste) into the beef stock. Add the vegetables to the bowl of the crockpot, layering in sprigs of the fresh herbs, then pour the seasoned stock over. Add a hefty splash (about a half cup) of red wine over the top and close the lid.
  • Set the crockpot timer for at least 8 hours, but feel free to set for 10 hours, if needed.
  • Once your timer has gone off (or is sitting in the "hold warm" setting), grab a mixing bowl and a pair of tongs. Remove the majority of the potatoes from the crockpot and whip up them up with a few tablespoons of butter and milk (adjust as necessary for your preferred consistency).
  • Portion out the whipped potatoes onto the base of individual serving bowls, and layer the fork-tender beef, carrots and potatoes over. Spoon on some of the braising liquid and serve.
    Note: Be mindful not to serve the sprigs of fresh herbs. The stems add so much additional flavor, while also making it easier to remove them before serving. Just keep an eye out while plating!

Nutrition

Serving: 581g | Calories: 519kcal | Carbohydrates: 37g | Protein: 55g | Fat: 15g | Saturated Fat: 7.2g | Cholesterol: 155mg | Sodium: 1152mg | Potassium: 1555mg | Fiber: 3.4g | Sugar: 4.7g | Calcium: 67mg | Iron: 6.1mg