In need of a quick lunch, snack, or an appetizer? You will love the simplicity of this and the options are endless. Pantry raiding recipes are some of my favorites and this one is as easy as it gets.
First, several of the ingredients are shelf-stable and once you’ve made this, make sure you keep these items (or other favorites) on hand. Most of us have some leftover cheese on hand, so feel free to swap out what you already have. An Italian cheese mixture is great, gruyere, fontina, most any combination works well. I do think using more than one type of cheese gives you more depth of flavor.
DIRECTIONS First, preheat a 10″ or 12″ skillet over medium heat. Then, add the chopped onion and sauté until soft, but with a bit of browning. Meanwhile, slice the peppers into strips, add to the onions, and season to taste. Next, add the olives, capers, thyme, and briefly sauté long enough to warm through and to fully combine. Transfer the mixture to a small bowl and set aside.
Next, spray the same skillet with nonstick spray or use a teaspoon of butter. Don’t worry about any leftover bits, they will just add more flavor. Add one of the tortillas to the skillet and sprinkle a bit of the cheese over the whole tortilla. By lightly covering the whole tortilla, the cheese, once melted, acts like glue and helps keep all the contents from falling out.
Then, take a small portion of the pepper, onion mixture, add to just one half of the tortilla, and then top that with your second cheese. Place a cover over the pan for a very short period of time, to help warm everything and ensure all the cheese melts. Finally, when fully melted, fold over the tortilla, press down to bind and transfer to a platter, and slice into wedges.
NOTES The beauty here is that you don’t need a lot of any one ingredient to make this work. If you have some leftover steak, chicken, ribs, just shred it and add to the peppers and onions. Have a few mushrooms left over, add them too. You like a spicy kick, add some hot sauce, banana peppers, or pepperoncini.
Foolproof Apple Tarts
Fall is my favorite season, here in New England, and beautiful days, cooler nights are a sure sign that fall has arrived. This is about the time I shift to more cozy, heartwarming comfort foods. And, it wouldn’t be fall without apples on the menu. Although I have a soft spot for apple pie and who doesn’t? I love the simplicity and no-fail aspect of these tarts. They are a wonderfully satisfying dessert that requires very little time and effort. That’s a definite win, win for me.
INGREDIENTS 1 package frozen puff pastry (I use Pepperidge Farm) 4 Granny Smith apples 1/4 to 1/3 cup sugar 4 tablespoons (1/2 stick) cold unsalted butter, diced 1/4 cup apricot jelly or jam 1 Tbs. water or Calvados, if you have it
DIRECTIONS Preheat oven to 400º. First, thaw the puff pastry, unfold and then place each sheet on a parchment-lined sheet pan. Then, cut each of the two sheets, into four squares.
Next, peel and core the apples, cut them in half through the cut-away, core area, and slice them crosswise into ¼-inch slices. Then, place overlapping slices of apples diagonally down the middle of the tart and fill in with smaller pieces on the sides, until the pastry is covered. Finally, sprinkle with the sugar and dot with the butter.
Bake for 40 to 45 minutes. You will know they’re done when the pastry is browned and the apple edges are lightly browned. Rotate the pan once during cooking. Don’t panic when the apple juices burn in the pan (they always do), the tart will be fine!
Meanwhile, combine the apricot jelly and water in a small microwaveable bowl and heat until bubbly. Then, brush the apples and the pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don’t stick to the parchment and allow to cool. Serve warm or at room temperature.
NOTES A nice addition to these would be toasted, slivered almonds sprinkled on top. Another would be adding a pinch of cinnamon to the sugar, before sprinkling on top. Additionally, you might want a scoop of vanilla ice cream when serving them hot from the oven!
Sourdough Bread
Who will ever forget the winter of 2020?! It was a horrible one, by any standard. The Covid-19 pandemic brought about many changes in peoples’ lives and habits. One of the positive changes was families had a whole lot more quality time together. Additionally, a whole lot more baking was going on and the evidence was obvious at the supermarket. Although improving, for months it was nearly impossible to get your hands on any yeast or flour.
Sourdough definitely solves the problem of the yeast. However, the flour was another issue, that had no solution other than diligence, and constant checking. Whether ordering online, shopping in person or having others check when they shopped, there were no easy solutions.
Admittedly, delving into the sourdough process was a rather intimidating venture. I read, I watched videos, I learned, and then I just jumped in. Reassuring, were the numerous promises, that “even if it doesn’t look good, it will still taste good”. And they were absolutely spot on, the first couple of loaves were delicious, although definitely not perfect. However, I was hooked!
First, the starter. Again, easier than you think. No worries here, you will have a tough time “ruining or killing” your starter. If you already have a starter, terrific, and if not, here is a link to managing and purchasing your sourdough starter. Alternatively, I have plenty and would be happy to share, (while it lasts) if you happen to be local.
INGREDIENTS 1/4 cup (50g) of active starter 1-1/3 cups, plus 2 Tbs. (350g) warm water 4 cups, plus 2 Tbs. (500g) bread flour or all-purpose 1-1/2 tsp. (9g) fine sea salt
DIRECTIONS First and foremost, I encourage you to use a kitchen scale; that is why I have included the weight measurements. That is the most accurate and believe me, it does make a big difference. If you don’t have a scale, go ahead and use the measurements given. However, if you are so inclined, buying a scale is very reasonable (here is one that I use). Honestly, it is infinitely easier than dirtying cups, bowls and measuring spoons.
Add the starter to a medium-sized bowl, then add a small amount of the water and whisk or stir to combine with the starter, until it looks like milk. This makes combining the two much easier than dumping all the water in at the same time and ending up with clumps, that take longer to smooth out. When fully incorporated, add the remainder of the water, stir to combine, then add the flour and sea salt. Combine until a stiff dough forms, then finish mixing by hand to fully incorporate the flour. The dough will feel dense and shaggy, and it will stick to your fingers as you go. Scrape off as much as you can. Cover with a damp towel and let rest for 30 minutes.
After the dough has rested, wet your fingers, grab a portion of the dough and fold it over, pressing your fingertips into the opposite edge. Repeat, working your way around the dough until it begins to tighten. Check out this video, it will show you how to do this. It is quite simple and takes about 20 seconds to complete.
Cover the bowl with a damp towel and let rise overnight at room temperature. This will take about 8 to 10 hours and is ready when it no longer looks dense and has roughly, doubled in size.
In the morning, place the dough on a lightly floured surface. To shape it into a round, start at the top and fold the dough under itself, toward the center. Turn the dough slightly and fold over the next section of dough. Repeat until you have come full circle. Check out this video to help you visualize the process. Flip the dough over and let rest for 5 to 10 minutes. Meanwhile, line an 8″ or 9″ bowl with a towel and generously dust with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Then, place the dough into the bowl, seam side up. Again, cover the bowl and let it rest for 30 minutes to 1 hour.
Meanwhile, preheat your oven to 450°F and move the rack to the lower third of the oven. The dough is ready when it looks puffy and has risen slightly. Take a sheet of parchment paper, cover the bowl and invert the bowl to release the dough. Using a very sharp knife, score the top in a cross-cut pattern (see below), and transfer the dough to the dutch oven.
Bake the dough, covered, for twenty minutes. After twenty minutes, remove the cover, and continue to cook for 30 minutes more. If you prefer a darker crust, remove the loaf from the pot and place directly on the oven rack for an additional 5-8 minutes. Cool for a solid hour before cutting. This allows the inside to finish cooking; if cut too soon, the inside could be a bit underdone and gummy. Trust me, it is worth the wait!
Blueberry Cake with Lemon and Yogurt
I’m not sure what made me try this since I don’t bake too often. However, I had overnight company, I had all of the ingredients and I wanted something for an easy breakfast treat. It didn’t hurt that it could do double duty as a yummy afternoon snack. In the end, I was quite pleased that I gave it a go. This is quite moist, very tasty, a pretty straightforward recipe, and will definitely be on my future baking rotations.
INGREDIENTS 1 3/4 cups (9oz./280g) all purpose flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. kosher salt 1/2 cup (4oz./125g) butter, room temperature 1 cup (8oz./250g) sugar 3 large eggs 1 tsp. pure vanilla extract finely grated zest of 1 lemon juice of 1 lemon 1 cup (8 oz.250g) greek yogurt 1 cup (4oz./125g) fresh or frozen blueberries
INSTRUCTIONS Preheat oven to 350º Grease a 9″ loaf pan or, as I usually use, a 12″ x 4.5″ long loaf pan. I prefer the longer, thinner pan because it makes for more manageable slices. Either size works well and has approximately the same cooking time.
First, stir together the flour, baking powder, baking soda, and salt, in a small bowl. Use 1-2 tablespoons of this mixture to toss with the blueberries. This ensures that the blueberries don’t sink to the bottom of your cake. In the above photo, you can see that I forgot to do this step and they did, in fact, sink to the bottom. Definitely still tastes good, just looks a bit better, when the blueberries are evenly distributed.
In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy. Then, add the eggs, one at a time, beating well after each. Next, beat in the vanilla, lemon juice and lemon zest. Stir in the flour mixture, alternately with the yogurt. Finally, gently stir in the blueberries.
Scrape the batter into the prepared pan, smooth the top and sprinkle with the raw sugar. Bake until golden brown and a wooden skewer inserted into the center comes out clean, about 50 to 60 minutes. Let cool in the pan for about 10 minutes, then run a knife along the inside of the pan and turn out onto a plate. Let the cake cool completely before cutting, otherwise it will be quite crumbly.
Salted Caramel Nuts
This is another, straight up, yummy, Ina Garten recipe. These are great as a snack or as an appetizer with cocktails. Alternatively, you could serve them alongside, or crumbled over, ice cream, for an irresistible dessert, that never disappoints. Another option is neatly packaging them as a wonderful hostess gift.
INGREDIENTS 1 cup whole roasted cashews 1 cup whole large pecan halves 1 cup whole unsalted almonds 1 cup whole walnut halves 1½ cups sugar 1/4 cup water 2 tsp. pure vanilla extract 2 tsp. kosher salt 1 tsp. fleur de sel
Preheat the oven to 350º degrees.
DIRECTIONS First, combine the nuts on a sheet pan, spread them out, and roast them for about 7-9 minutes or until they become fragrant. Do keep a close eye on them, because all ovens vary a bit and you don’t want them to burn. Remove from the oven and set them aside, to cool.
When the nuts have cooled, place the sugar and the water in a medium sauté pan and mix with a fork until all of the sugar is moistened. Then, cook over medium-high heat, until the sugar melts. Once the sugar fully melts, don’t stir the caramel, just swirl the pan, to keep it moving. Don’t worry, the mixture may look as though it’s crystallizing, that’s normal.
Then, continue to cook for 5 to 10 minutes, until the mixture becomes a clear golden brown, swirling the pan, constantly at the end. Be very careful, the caramel is insanely hot! Take the mixture off the heat, then, working quickly, add the vanilla (it will bubble up!) and swirl the pan to combine. Working quickly, (the caramel will continue to cook in the pan) add the nuts and the kosher salt. Then, toss the nuts, until the nuts are completely coated.
Finally, line a sheet pan with parchment paper and pour the the whole mixture onto the pan. Spread the nuts out in one layer, pulling them apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When they’re completely cooled, carefully break the nuts into large clusters with your hands, trying not to break the nuts too much. Consider yourself warned, these are hard to resist!
Shallot Rosemary Flatbread
Here you have one of the easiest, tastiest flatbreads ever. Consider yourself warned, it is definitely addictive. Although you will love it because it is just so simple to make, your guests will love it because it is just so irresistibly delicious. Additionally, you can try my Tuscan Flatbread a slight variation on this and equally delicious and addictive.
I use this in three ways. First as an appetizer, sliced, in very thin wedges, second, as a tasty addition to a bread basket and finally, as a yummy stand alone snack. I like to serve it with most any grilled meat, but don’t let me limit you. Use your imagination and trust me, once you’ve tried it, you will find many excuses to make it again.
INGREDIENTS 1/2 recipe pizza dough or a good store bought one 1-2 large shallots, thinly sliced 2-3 long sprigs of fresh rosemary 1/4-1/3 cup extra virgin olive oil a pinch of crushed red pepper flakes kosher salt & fresh ground pepper medium or coarse corn meal
DIRECTIONS Preheat oven to 400º First, leave the pizza dough out for a good 30-40 minutes. This allows it to come to room temperature, lets it rise a little and most importantly, makes it much easier to roll out. Meanwhile, place the sliced shallots (use a mandoline, if you have one) and crushed red pepper in a small bowl and cover with the olive oil. Next, strip the rosemary leaves from the stems, add them to the shallot, oil mixture; stir to combine and set aside until your dough is ready to roll out. However, do make sure that you let the shallots and rosemary marinate for a minimum of 10-15 minutes.
Next, roll the dough in a small amount of the corn meal (not flour). This gives a nice crunch to the flatbread. Alternatively, you can put a sprinkling of the corn meal on a sheet pan, lined with parchment paper and gently push and stretch the dough. Once spread out, put dimples in the dough with your fingertips. Then, spread the shallot, rosemary mixture over the dough, allowing the oil and shallots to settle into the dimpled areas. Sprinkle with the kosher salt and fresh ground pepper and cook for about 15-25 minutes.
Make sure to start checking it after about 12 minutes and stay close by to watch it. I find that the timing is very different, depending on the dough and different ovens. You will know it’s done when it is a bit bubbly and lightly browned.
NOTES When using this as an appetizer, I usually shape the dough into an oblong, as shown above. Additionally, to make it easier to work with and ensure smaller wedges, I cut the dough into quarters and work from there. Meaning, if I am only having a couple of people over, I would do only one oblong. If I’m having a crowd, I would do all four pieces, from the one pound of dough.
Then, for serving, I cut, cross-wise, into slim wedges, as shown below and use an oblong serving plate or board. Obviously, this is totally unnecessary, you can certainly just do one very large round. I just think it presents better that way. You choose what way works best for you.
Vegetable Cream Cheese
Looking for an easy, basic and tasty appetizer? Look no further! This recipe is a snap to put together and quite versatile as well. Use it as a spread for crackers, as a dip with crudité and if you have any leftover, try it on your bagels in the morning. The choice is yours, you can’t go wrong and it is delicious for all three.
INGREDIENTS 4-5 radishes, halved 4-6 scallions, reserve a few for garnish 1 stick celery 1/2 bell pepper, seeded (I prefer red, hence the pink tint) 1/4 hothouse cucumber, seeded 8 oz. cream cheese, room temperature, cubed pinch kosher salt and fresh ground pepper, to taste 2 Tbs. sour cream or greek yogurt, if needed to thin mixture
DIRECTIONS First, roughly chop each of the first five ingredients. This is merely to get them ready for the food processor, because it’s easier to pulse them when they are in smaller pieces.
With the metal blade in place, add all the vegetables to the bowl of a food processor. Pulse until roughly chopped. Don’t overdo the pulsing, unless of course you like a smoother texture. Personally, I prefer a bit more texture; you do what works for you.
Next, add the cream cheese and pulse until combined, but not too smooth. Alternatively, you do the final mixing by hand, as long as the cream cheese is soft enough. That will maintain the thick texture a bit better. Do make sure that the cream cheese is room temperature, it makes the mixing so much easier. If it seems too thick for you, add the yogurt and/or sour cream.
Season with kosher salt and fresh ground pepper, to taste. Finally, just cover and refrigerate to allow the ingredients to meld. Serve with crudité, crackers, and/or some breadsticks.
NOTES This tends to be a bit thick, so if you prefer a thinner consistency to use as a crudité dip, then add the yogurt and/or sour cream. Alternatively, instead of adding yogurt, you could just add a little more cucumber, which is quite liquidy and would loosen it up, to dip consistency. Be creative, there is no wrong way and don’t be afraid to swap out a few things if you don’t have them or don’t like them. That being said, I have made this oodles of times, as written and it is a delicious winner.
Spicy Sesame Noodles
Looking for a quick and tasty side dish for your next gathering? Try this dish for a departure from the usual sides. It is extremely quick, incredibly tasty, always a big hit and it only gets better the next day. Additionally, the ingredients are mostly shelf stable, which makes them wonderful items to keep in your pantry for a side dish on a moments notice.
1⁄4 cup soy sauce 3 Tbs. toasted sesame oil, Trader Joe’s has a good one 2 Tbs. red wine vinegar 1 1⁄2 Tbs. sugar 1 Tbs. chili garlic sauce* 1 lb. linguine 4 scallions, thinly sliced 1 red bell pepper, cut in match-stick strips
Combine the first five ingredients in a jar, shake to combine and set aside. This can be made a day ahead and refrigerated, which only enhances the flavors. Just remember to bring the sauce to room temperature before continuing.
When ready, cook the linguine, according to the package directions. Then, drain and briefly rinse under cool water to stop the cooking. Do not overcook the linguine, it should have a bit of bite to it. Then, transfer to a bowl and add the room temperature dressing. Hold some back to add just before serving, if needed. Finally, add the scallions and the red pepper strips, toss well to combine, sprinkle with a few more scallion pieces and serve, either at room temperature or chilled.
*Chili garlic sauce is available at Asian markets or in the international section of most supermarket.
Summer Salads
Summer is in full swing and I thought I would share some of my favorite, go to, salads. These are usually done in the morning, so you can enjoy the day. And, I actually prefer making it early because the flavors improve with a few hours of marinating. Whether you serve these as a stand alone lunch or as a side for a barbecue, it matters not…either way, they will be a hit.
Also, feel free to be creative and flexible with the vegetables. A little more of this or less of that, is not going to matter. My only caution is, do not go lightly on the herbs, they make a huge difference in the final dish. Additionally, a final squeeze of lemon or lime juice (whichever is used in the recipe) is always a welcome addition.
Banana Bread
So, given that we have all been locked inside for way too many weeks, I assume I’m not the only one that has been baking bread…all kinds of bread. This is an easy recipe to pump out and please the family. They’ll love you for it and it is wonderful any time of day. Additionally, if you really want to make them happy, try my honey oatmeal bread, it’s an insanely easy and delicious sandwich bread.
Sourdough has been my other ‘project’ recently; very intimidating at first, but not as difficult as I thought it would be. It is incredibly gratifying when you pull that first loaf out of the oven and realize that YOU made it. More to come on that in a later post and I hope you try it.
Yes, I know what you’re thinking, this is an extremely dangerous obsession and sadly, you are correct and I have the pounds to prove it. However, it is a also a delicious and satisfying endeavor and the good news is, my consumption has tapered off dramatically (and yours will too), moderation is definitely the key.
Back to the banana bread; this is an adaption from Smitten Kitchen’s Ultimate Banana Bread and is a true banana lovers’ bread. In case you haven’t noticed, many recipes have only a mild banana flavor and I think it’s because they tend to skimp on the bananas. Personally, I like a strong banana flavor and this recipe fits the bill, with a hefty 4-5 bananas.
INGREDIENTS 1/2 cup butter (1 stick), cut into chunks 1 cup packed, light brown sugar 4-5 large bananas, mashed to equal about 2 cups 2 large eggs 1 tsp. vanilla extract 2 cups all-purpose flour 1 tsp. fine sea salt 1 generous tsp. ground cinnamon pinch of fresh grated nutmeg 1 tsp. baking soda 1 tsp. baking powder raw or turbinado sugar (optional)
DIRECTIONS Preheat oven to 350º and butter a 9×5 inch loaf pan or coat with a nonstick spray and set aside.
In a large bowl, melt the butter, whisk in the brown sugar and then fold in the mashed bananas. Next, whisk in the eggs and vanilla. Meanwhile, combine the flour, salt, cinnamon, nutmeg, baking soda, baking powder and whisk to combine. Then, add the dry ingredients to the wet ingredients and stir well. When fully combined, pour into the prepared pan, sprinkle the sugar on top (about 1 Tbs., if using) and bake for 50-65 minutes. Use the toothpick test, when it comes out clean, its done. All ovens are different and can make a big difference when baking; so, be sure to use the toothpick as your guide.
Let it cool for as long as you can stand it and then, dig in…warm out of the oven, with butter; toasted the morning after, or as a mid-day treat with a cup of coffee or tea. Trust me, you’ll be back for more.
NOTES There are many ways to vary this. Obviously, the most common addition is a cup of walnuts. Think about trying a cup of pecans or a cup of mini chocolate chips is also a nice change and better than you might think. Give it a try.
