The pictures I’ve taken for this post don’t do this pie any justice. This is one of the most awesomest, tastiest things I’ve ever made. Tomatoes are high up on the flavor scale for me, up there with ChOcOlAtE (if you can believe that) Ya […]
Who says melon balls are out? I’m counting them back in! How cool do they look? And so easy to pop in your mouth for a quick refreshing bite. It’s been so long since I used my melon baller that I somehow (uh, haven’t used […]
Want a delicious slaw that everyone will be raving about for weeks after that barbecue? Look no further my friend…it has arrived.
I came up with this recipe when thinking of sides for that awesome Bourdain pork sando that I made in my last post. This slaw is refreshing, crunchy, creamy and so deeeeeee-licious. Let’s get right into the nitty gritty of this recipe. I used a lot of the same ingredients that I used in my marinade for the sandwich. If there’s an oil or a vinegar you’re not sure you can substitute in the recipe, just give me a holler. For instance, I’d never used black vinegar before in my life. But guess what? It’s pretty awesome. And I think I’m gonna find more dishes to incorporate it into. It just lends a slight smokiness to the background of the dishes it’s used in. So, if you don’t have it? Just throw your half lit cig into it.
Don’t do that.
Easy Asian Slaw Dressing:
This recipe makes about 3/4 cup of dressing.
1/3 cup mayo
1 Tablespoon Peanut butter; I like crunchy but use what you have
1 Tablespoon honey
1/4 teaspoon sesame oil
1 Tablespoon Black Vinegar
1 teaspoon sriracha
2 teaspoons soy sauce; low sodium for me but again…use what you got
Salt and pepper to taste.
Use a whisk to mix this dressing together in a snap. Set to the side.
2 cups shredded cabbage; I used green and shredded myself or you can use a mix of green and red
2-3 Green onions, green only; chopped
1/2 bunch of cilantro; chopped
2 medium carrots; peeled and shredded. I used my peeler to get my shreds.
Toss your veg together and gently stir in dressing. Serve immediately..or not.. Honestly, this was delicious and still had some ummph (I mean crunch) three days later. This recipe will make a generous side for 4 servings.
Enjoy! You’ll thank me later.
What’s your favorite side dish? Side salad? Favorite take-a -long- to- a- barbecue dish that you’re known for? Write errr down below!
My obsession with the Food Network was getting a little out of hand. Friends that frequented my house would make jabs about “the only station I watched.” I didn’t care. I loved it. The descriptions. The different hosts. Learning about new food. It was the […]
I’ve been wanting to do this whole meal prep thing for awhile now. Even though I’m surrounded by food all day at work I don’t really have a lot of options to choose from. If I’m taking a quick lunch and just want a quick […]
Hand pies. Delicious flaky pie crust encapsulates freshly cooked fruit. They can be baked like in the following recipe or fried. They have endless possibilities for fillings and… they fit in your hand. They can be topped with a drizzle of icing or a dusting of powdered sugar or even some sparkly crystal sugar. One thing is for certain, they won’t last long.
The following recipe is another one from the bakers at King Arthur Flour company. I’m on a baking kick lately and I don’t know why. I guess summer berries make me think of dessert. Next week I’m gonna give the fried hand pies a try. I thought, ” What could I do to add just a pinch more calories to this already calorie dense recipe?”
Tools and Tips
This recipe was not hard, but I can see it being a little challenging for a novice baker. Especially with the very specific measurements of the dough (when rolling it out) and then with forming the pies into perfect little squares. This dough is super easy to make-in a FOOD PROCESSOR. So ditch the fork or pastry blender you prolly don’t even have on hand (I’m sure you have a fork…lol) and throw it in the food processor. With pie dough, always remember, less is more. Use the “pulse” button on the food processor and do just that-pulse it. It comes together so fast you won’t believe your eyes. It will look a bit like a crumbled mess and less of a “dough,” but once you turn it out onto your counter top, it will quickly form into a beautiful dough in your hands.
Make sure to give your work surface a nice dusting of flour as well as well as your rolling pin. Dust them hands too!. It’s important that while you’re rolling your dough to lift it ever so gently (every once in awhile) to make sure the dough isn’t sticking to the counter. You can throw a little flour under there whenever you need to as well. If you ever find the dough starting to get sticky or difficult to work with, just wrap it up in some parchment paper and throw it in the fridge for 15 to 20 minutes to let the dough harden a bit.
Here is the recipe adapted from the King Arthur Website:
*For frozen berries, use 2 1/2 tablespoons cornstarch or 1 1/2 tablespoons ClearJel.
1 large egg, beaten
1 tablespoon water
2 tablespoons white sparkling sugar, for garnish. I used granulated. Use what ya got!~
To make the filling: Rinse and drain well. Place fresh berries in a saucepan. Whisk the cornstarch or ClearJel with the sugar, and pour over the berries. Add the salt and lemon juice, stirring to combine.
Place the saucepan on a burner set to medium-high heat and cook, stirring, until the small amount of liquid in the bottom of the pan comes to a simmer. Reduce the heat to medium and continue to cook, stirring frequently, until the mixture starts to thicken, about 5 minutes. Transfer the cooked berries to a bowl and let cool slightly before refrigerating. It’s fine to make the filling ahead of time as well and store in the refrigerator.
To make the pastry: Whisk together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.
Add the sour cream, and stir until the mixture starts to come together in chunks. Turn it out onto a floured work surface, and bring it together with a few quick kneads.
Pat the dough into a rough log, and roll it into an 8″ x 10″ rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.
Flip the dough over, give it a 90° turn on your work surface, and roll it again into an 8″ x 10″ rectangle. Fold it in three again.Wrap the dough, and chill for at least 30 minutes before using.
Preheat the oven to 425°F; place a rack on the middle shelf. Line a baking sheet with parchment paper.
To assemble the pies: Roll the dough into a 14″ x 14″ square. With a straight edge knife cut into 3 1/2″ squares.
Remove filling from fridge. Divide the filling among eight of the squares, using about a heaping tablespoon for each; a slightly heaped tablespoon cookie scoop works well here. Beat egg yolk with tablespoon of water and brush some along the edges of each filled square.
Use the tip of a knife to cut little vents into each of the remaining eight squares; or use a decorative cutter of your choice. I made a star pattern with 5 little slices.
Top each filled square with a vented square, and press along the edges with the tines of a fork to seal.
Brush the top of each pie with the remaining egg wash, and sprinkle with sparkling sugar. Transfer the pies to the prepared baking pan.
Bake the pies for 18 to 20 minutes, until they’re a light golden brown. Remove them from the oven, and let cool for 20 minutes before serving.
Store pies, lightly wrapped, at room temperature for a couple of days; freeze for longer storage.
I made a little video to help you as far as knowing what to look for with both the filling and the dough. I’m a very visual learner and I have questions! So hopefully the little clip below will answer those. If not, leave me a comment below and I’ll get back to you ASAP! Thanks for reading!:)
In my last post I did grilled chicken thighs enrobed in blueberry barbecue sauce, so now-it’s time for dessert. Blueberry Dessert! Well, sort of:) But first, let’s talk about ALL of the awesomeness contained inside this little berry. Blueberries are high in antioxidants which help […]
It’s berry time again and with my neighbors front yard full of fresh wild blueberries I’m ready to do some recipe testing and tasting from books I’ve been scratching to try. Last week I was experimenting with a blueberry energy bar idea. Blueberry and banana […]
Rhubarb. Probably one of the least talked about vegetables. And yes, it actually is a vegetable. Originating from China, where it was used for medicinal purposes, rhubarb looks like pink/red celery and tastes…..not like celery at all! It’s many times thought of as a fruit because it is typically found mixed IN fruit in pies, cakes, or jams. It has a mild, sweet, tart flavor and needs sugar to make it sing. Strawberries are the most common pairing for rhubarb because together they have the perfect balance of sweet and tart. Rhubarb is in fact wonderful paired with most berries and can be made into a savory condiment like barbecue sauce or ketchup.
With the Rhubarb season only lasting a few short weeks, it is usually found fresh only in April and May. Look for sturdy stalks that are about 1 to 2 inches in diameter and are blemish free. The leaves are usually removed before they hit the market shelves due to the fact that they contain a highly toxic substance known as oxalic acid. So, should you find some beautiful stalks topped with a beautiful crown of leaves…give them babies a hair cut!
This recipe was in the latest addition of Bon Appetit Magazine, The Travel Issue 2018 and featured in the section “THE SEASON.” It can also be found online @ https://www.bonappetit.com/recipe/rhubarb-custard-cake. The recipe below is written verbatim from the website and credited to Bon Appetit Magazine.
4 Tbsp. melted unsalted butter, plus more room-temperature for pan
1 cup all-purpose flour, plus more for pan
¾ tsp. baking powder
½ tsp. kosher salt
2 large eggs
1 large egg yolk
1½ cups sugar, plus more for sprinkling
¼ cup sour cream
2 Tbsp. dark rum
2 tsp. finely grated lemon zest
13 oz. rhubarb stalks
A 9″-diameter springform pan
Preheat oven to 350°. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1½ cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk in melted butter, sour cream, rum, and lemon zest. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan.
Arrange rhubarb over batter however you like, trimming as needed. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45–55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.
I followed the directions to a “T” making sure to whisk the eggs, yolk, and sugar until pale as described above. This ensures that air is being incorporated into the batter. Folding in the flour rather than stirring also keeps the batter from losing all that air magic you whisked in earlier. Unlike the pics in the magazine I cut my rhubarb on the bias and made a pretty pattern on the top of the cake. I went to the website and read the reviews as well today and saw that many people had an issue with the rhubard kind of sinking into the cake as did I. I cooked mine for 5 minutes longer (all ovens vary) and did the toothpick test on him as well before pulling from the oven. The true test of when he is done is really the golden color it takes on when it is finished baking.
I would describe the texture as: if a sugar cookie and a pound cake had a baby. It was super moist and slightly tart. The magazine described the inside of the cake as gooey in a good way like a chewy macaroon. I found it to just be a little more dense in the center and deliciously moist.I even had a slice for breakfast the next day with my cup of joe! Would I make this cake again? Yes, yes, and yaaaaaaaaas!
I found this cool little video on youtube from a fellow blogger that gives you 5 different rhubarb ideas and she sums it up in like 3 minutes! Very efficient! Her links to the recipes are provided in the description and there’s even one for rhubarb bbq sauce!
What’s been your experience with rhubarb? Friend or foe? Or maybe you’ve never tried it?
One of the best parts of any given weekday is opening my mailbox to find a bright glossy magazine staring back at me. I love ripping the plastic cover off and delving into the material that is covered within, each shiny page flipping through my […]
One of the best parts of any given weekday is opening my mailbox to find a bright glossy magazine staring back at me. I love ripping the plastic cover off and delving into the material that is covered within, each shiny page flipping through my fingers. Two days ago I received the new issue of Bon Appetits Travel Issue. I especially loved that it was covering Italy. I quickly turned through each page and my eyes focused in on the breakfast calzone recipe. It seemed pretty no fuss and something that even my picky parents may enjoy. The following day I headed to my local Publix supermarket where I know they make fresh pizza dough daily and grabbed a pound of dough from the bakery.
I followed the recipe as stated and did the ol’ switcheroo with the nduja that’s called for in the recipe and instead used salami as well as some sliced ham. Rosemary is my least favorite herb so I used thyme but made no changes to the bones of this bread breakfast. As far as rolling out your pizza dough, make sure to flop it on a lightly floured work surface to prevent sticking. Use a rolling pin to stretch out, rolling from the center out. If you feel like being a jazzy pizza prep person you can stretch the dough in your hands like what is done in this super informative video I found on youtube.
The recipe did say you can cook your calzones on a griddle set over a grill or in a cast iron pan. I chose the latter in this case as I halved the recipe and made only 4 calzones. I also cooked them a couple of minutes longer on each side to ensure the pizza dough was cooked through. It is important to make sure that the entire surface area of the dough is touching the hot skillet so press down lightly on the dough with a spatula to ensure even cooking. It does call for oiling and salting the tops and bottoms of the ‘zones but I honestly would just salt the tops after oiling both sides. With the salami and cheese it can become a salt lick very quickly.
My family loved the calzones and I made some potato hash on the side to round out the meal. I was even able to save a half ‘zone for breakfast this morning that I threw in the microwave for a few seconds wrapped in a paper towel. It was killer with my cup of coffee this morning. Next up to try in this issue is the Rhubard custard cake on page 48. I’m verrrry excited! Having a subscription to this amazing magazine is the best option for anyone that loves food (or likes to to look at pretty pictures:) )
Here’s the recipe (verbatim) from the mag:):
2 1-lb. 6-oz. balls of pizza dough, room temperature
All-purpose flour (for surface)
6 oz. Fontina cheese, grated (about 2 cups)
1 cup whole-milk fresh ricotta
4 oz. nduja
8 large egg yolks
1 Tbsp. finely chopped rosemary
Extra-virgin olive oil
Prepare a grill for medium-low heat. Set cast-iron griddle on grill. (Alternatively, heat on stovetop over medium-low. And if you don’t have a cast-iron griddle, use a cast-iron skillet instead and cook in batches.) Cut each piece of dough into quarters for 8 pieces total. Roll out 1 piece of dough to an 8×6″ oval. Spoon a heaping ¼ cup Fontina over half of dough and form a well in the center. Dab 2 Tbsp. ricotta and 1 Tbsp. nduja over Fontina, leaving well empty; slip a yolk into the well. Sprinkle with a bit of rosemary and drizzle with oil; season with salt. Moisten edges of dough with water, fold empty side of dough over filling and press together edges to seal. Brush with oil; sprinkle with salt. Repeat with remaining ingredients to make 7 more calzones.
Place calzones, oiled side down, on griddle and cook until deeply browned, pressing gently with a spatula to create contact with griddle, about 5 minutes. Brush oil on the other sides and sprinkle with salt; turn calzones over. Cook until other sides are deeply browned, about 5 minutes. Transfer to a cutting board and let sit 1 minute before cutting in half.
What’s been your experience with Bon Appetit and the stories/recipes? What are your favorites?