Me and just about everyone else who has a slight obsession with food jumped on the Sourdough train during quarantine. I have zero regrets about it and Brad [my sourdough starter] is still going strong. Sourdough is so versatile, that’s what makes it so fun. This recipe was inspired from Tik Tok by Morgan Hipworth. For the recipe, I used my homemade sourdough but obviously this can also be done with a store bought loaf.
One Sourdough Loaf [homemade or store bought]
1 Block of Cheese, cut into thin slices, I used Monterey Jack because that is all the store had
4 TBSP Butter, melted
2-3 Cloves of Garlic, finely diced
Fresh Parsley, finely chopped
Let’s Get Cooking
Preheat the Oven to 375F.
Using a bread knife, cut down into the top of your bread, going horizontally, and vertically. This makes the pieces to pull out.
Take your cheese slices and tuck them into the bread, making sure each pull out piece has cheese around it.
Melt the butter and add in the chopped garlic + parsley. Brush the sourdough with the butter mixture.
Place into the oven for about 5-10 min to get the bread toasty and all the cheese melty. Keep a close eye on it, depending on your oven it may go quicker.
Take out and share with your friends and family immediately. Trust me it’s dangerous.
The inspo for this recipe comes from a recipe I saw on Pinterest. The recipe on Pinterest focuses more on a tray bake and sometimes I just do not want to do that whole mess. So instead I decided to scale it down, so I can enjoy this dinner nightly and don’t have to worry about leftovers. I hope you enjoy my switch up.
Pour the oil into a large pan and saute the garlic. Once the garlic is aromatic, add in the spinach until it is all cooked down.
Place the chicken on the pan and season both sides. Then spread on the cream cheese until most of the chicken breast is covered. Top the chicken off with the cooked spinach and then cover with the mozzerella cheese.
Cook the chicken for about 15-18 minutes depending on how thick the chicken breast is.
And sooo yeah, that’s pretty much it. Super easy and super delicious and creamy! I hope you love it!
With Thanksgiving coming up this is a perfect side dish to share with your family. Or if you are doing this year on your own, it’s a good side to have alone. This recipe is from last year’s Thanksgiving edition of Bon Appétit. I loved it when I tried it, the pistachios give a great crunch and a bit of salt to balance out the sweetness of the honey.
2 LB Small Brussel Sprouts, trimmed
3 TBSP Vegetable Oil
3 TBSP Unsalted Butter
3 TBSP Raw Pistachios
2 TBSP Date Molasses/Honey
1 TSP Honey
Zest of 1/2 Lime
2 TBSP Fresh Lime Juice
1/2 TSP Crushed Red Pepper Flakes
Salt + Pepper
Let’s Get Cooking
Preheat the oven to 450F and move a rack down to the lower 3rd of the oven. Toss the chopped brussel sprouts with oil + salt + pepper. Roast the brussel sprouts for about 15 minutes, shake the brussel sprouts to loosen them from the pan and then continue to roast for another 5-10 min.
Reduce heat to 350F and cook for another 10 minute or until a fork is able to easily slide through.
While the brussels are cooking, melt the butter in a large skillet on medium heat. Add in the pistachios + salt into the pan and cook for about 4 min or until browned. Remove from heat and place on a paper towel. Chop coarsely afterwards. Make sure you cook them whole and then chop after and don’t do it like me. If you cook them already chopped they will burn easily.
In the same pan, add in the honey + date molasses/honey + lime juice and simmer over medium heat. Add in 1 TBSP of water and swirl to emulsify. Add in the cooked brussel sprouts and toss to coat.
Pour into the serving dish, top off with the pistachios + lime zest + red pepper flakes + salt.
Julia Child is the end all be all. I received her both volumes of her cookbook Mastering The Art of French Cooking for Christmas one year and they are both something I would grab if my house was on fire. This recipe is all homemade, from the tart shell to the apple filling. This will 100% impress your friends and family when you present this. Be ready to set some time aside, but it is totally worth it.
2 Cups Sifted All-Purpose Flour
1/2 TSP Salt
2 Pinches of Sugar [her words not mine]
1/4 lb Chilled Butter cut into 1/2 in cubes [again this is where a kitchen scale really comes in handy]
3 TBSP Chilled Vegetable Shortening
5 TBSP Cold Water
4 lbs Crisp Cooking apples, I used half granny smith and half honeycrisp hybrid
1 TSP Lemon
2 TBSP Sugar + 2/3 Cup
1/3 Cup Apricot Preserves, forced through a sieve
1/4 Cup Calvados, Rum, or Cognac [can substitute for a TBSP of Vanilla extract]
3 TBSP Butter
1/2 TSP Cinnamon & grated rind of 1 lemon/orange
Let’s Get Baking
I love Julia Child, but jeez her recipes can be unnecessarily complicated so I am going to do my best to make this simple.
We are going to start with the pastry shell. You are going to add together the flour + salt + sugar + butter + vegetable shortening into a large bowl. Using the tips of your fingers, rub together the fat until it has broken into small pieces. Don’t worry about them getting incredibly small they will blend more later.
Slowly add the water and blend the mixture with the other hand. The goal is to gather the dough into a large mass. Sprinkle up to another TBSP more of water over any parts that have not added to the main ball of dough. Press the dough into a firmly shaped ball, it should hold together but not be sticky.
Lightly flour a cutting board and with the heel of one hand, rapidly press the dough down onto the board. I did this a couple times to fully incorporate the butter. Scrape together all the dough and knead it slightly into a smooth ball. Cover with wax paper and place into the fridge for an hour, or freeze up to 3 days.
When it’s time to bake the shell, preheat the oven to 375F. Carefully roll out the shell into a 10inch circle. Gently place the shell into a tart pan and press down until the pastry fills the tin. Cook for 5-6 minutes. Then remove the shell, prick the bottom of the shell with a fork and bake for about 8-10 minutes more. The shell will remove slightly from the mold and will brown.
Now onto the apple tart. You are going to quarter, core, and peel all of the apples. Cut the apples into about 1/8 inch slices, enough for about 3 cups. I recommend using a mandolin. Once you have 3 cups, add in the lemon juice and 2 TBSP of sugar, mix together and reserve for the top.
The rest of the apples will be cut into rough slice, about 8 cups. Add the apples into a pan and cook covered on low heat for about 20 minutes. Stir here and there until tender. Beat the remaining ingredients into the pan, including the remaining 2/3 cups of sugar. Increase the heat until it bowls and is thick enough to hold a mass on the spoon.
Preheat the oven to 375. & spread the apple sauce on the precooked pastry shell.
Cover the applesauce with the left over apples in concentric circles. Top off with some of the apricot glaze and bake for 30 minutes.
Remove and place on a cooling rack, service warm or cold.
I say warm with vanilla ice cream is always the way to go.
I’ve said this so many times but it’s so true, bread is so much easier to make at home than people make it out to be. Your simple bagel and white bread is so much closer than the grocery store. Feel free to add cheese on top or do whatever you like, go crazy. These bagels take no time at all to make and you can enjoy them for breakfast or for whatever you please! I used the recipe from Finding Silver Linings!
One Packet of Dry Active Yeast
1 1/2 TBSP Granulated Sugar
1 1/4 Cups Warm Water
3 1/2 Cups All Purpose Flour + extra for kneading
1 1/2 TSP Salt
1 Egg White for the egg wash
Lets Get Cooking
In a large measuring cup, add 1/2 cup warm water + sugar + yeast. DO NOT STIR. Let this sit for about 5 minutes to least the yeast build. After the five minutes, stir everything until it all dissolves.
In a large bowl, mix together the flour + salt. Make a well in the middle and add in the yeast mixture.
Pour the final 1/3 Cup of warm water into the flour mixture as well. Mix until you have a moist and firm dough. If you need to add water to achieve this add in a little at a time.
Flour a surface and knead the dough for about 7 minutes until it’s smooth and elastic. Clean the bowl that the dough was mixed in and lightly oil the sides. Add in the kneaded dough and turn it until it is covered in the oil. Cover the dough and let rise in a warm spot for 1 hour. Punch the dough down and let rest for another 10 min.
Divide the dough into 8 pieces and round the pieces making them as smooth as possible. Press your finger into the center of each dough ball and form a ring. Stretch the ring out slightly and place on an oiled cookie sheet, cover and let rest for 10 minutes.
Preheat the oven to 425F and bring a large pot of water to boil. Boil about 4 bagels at a time for about 2 min each side. Remove from the water and place back on the sheet.
Once all the bagels have been boiled, brush with an egg wash and bake for 20 min.
Once they are golden brown, take them out, & enjoy!
So you want to make croissants, I understand the desire. Croissants are so perfectly buttery and flaky you can’t resist them. I decided to dedicate 3 days to make these croissants before a camping trip with friends. These croissants can be used for breakfast sandwiches, which is how I used them, or plain. I also have a chocolate croissant recipe that you can check out here!
But anyways, let’s get going on the croissants. I used The Weekend Bakery’s recipe, it is extremely detailed and helpful. I do recommend before you get started that you have 3 days set aside and a kitchen scale!
500 g Unbleached All Purpose Flour
140g Whole Milk
40g Solt Unsalted Butter
11g Instant Yeast
280g COLD Unsalted Butter for laminating
1 egg + 1 tsp water [egg wash]
Let’s Get Laminating
Since you are laminating butter into dough you need to make sure that not only is the butter very cold but also the room you are working in. Your butter will quickly melt, ruining the croissants.
Combine all the dough ingredients, 500g flour + 140 g water + milk + 55g sugar + 40g soft unsalted butter + 11g instant yeast + 12g salt.
If you have a mixer, mix together at low speed for about 3 minutes. If you’re like me and don’t have a mixer, mix with a wooden spoon until the dough comes together, then continue to knead lightly for 3 minutes. Shape the dough into a disc , place on a plate, cover and refrigerate overnight.
Time to get to work: grab your cold butter and cut lengthwise into equally thick slabs. Place the butter on wax paper to form a square. Place another piece of wax paper overtop and pound down the butter with a rolling pin until the square is about 17cm x 17cm. Wrap up the butter and place back into the fridge.
Flour the surface and roll out the dough from the fridge. Try and roll the dough out into a square of even thickness. Grab the frozen butter slab and place onto the dough. Fold the dough over the butter so the butter is encased into the dough.
Roll the dough out now, starting from the center of the dough towards the edges. You want to lengthen the dough instead of making it wider. Once long enough, fold the dough letter style, one flap over the other, cover, and refrigerate for 30 minutes. Before rolling, turn the dough 90 degrees, making sure the open end of the dough is facing you. Repeat this step of rolling and folding 3 times, this gives your croissants the perfect layers. Once doing this 3 times, place back into the fridge overnight.
Grab the dough and flour the surface you’ll be working on. Gently roll out the dough one more time. If the dough resists, take a break and put it back in the fridge.
Using a pizza wheel, mark the top of the dough at 12.5cm intervals and along the bottom mark 6.25cm. Make diagonal cuts along the top corner to the bottom. Once all the triangles are cut, gently roll out the triangle to elongate it slightly. To roll the croissant, start at the longer end, rolling tightly and then turning in the two ends.
To proof the dough: place on a baking sheet and provide the dough with a thin egg wash. Proof in a slightly warmer area of the house for about 2 hours. You will notice when they have proofed, with the croissants slightly wiggling.
Once proofed, add another coat of egg wash and preheat the oven to 385F. When the oven is heated, bake for about 7 minutes and then lower the temperature to 330F and bake for 9 minutes.
You’ll want to look for the croissants browning but not too quickly. Take out from the oven once done, let cool and enjoy! You can also freeze these croissants and reheat in the oven later!
Make sandwiches for breakfast, lunch, or dinner; or just eat by themselves!
This is my dad’s recipe, [hey dad!] he made it the other night for dinner and I could not stop eating it. I am not that big of a squash person, but I think this recipe might have converted me. Squash is so in now, (right?) so grab your butternut squash and let’s get roastin. Remember, this is a home cook recipe so we don’t get all exact with the measurements.
1 Butternut Squash, skin peeled, sliced and diced into bite-sized pieces
Salt + Pepper
Let’s get Roastin’
Preheat your oven to 375F.
Take your diced squash and place it in a zip-lock bag. Or if you prefer, place it on a pan lined with aluminum foil.
Drizzle over, or pour into the bag, some olive oil, enough to coat the squash.
Then sprinkle about a TBSP of both cinnamon + allspice + ginger.
If you’re using the bag method, or just on the lined pan, mix everything together well until it is all coated. Then finish off with salt + pepper.
Place in the oven for about 40 min or until soft to the bite.
Now you have the perfect roasted butternut squash that you just cannot stop eating!
With the fresh tomato season coming to an end, I had a surplus of green tomatoes that hadn’t quite ripened yet. I decided that it was better to use them then let them go to waste, so here we are making fried green tomatoes.
4-6 Green Tomatoes, sliced
1/2 Cup Bread Crumbs
1/2 Cup Corn Meal
3/4 Cup Milk
1 TBSP Paprika
1 TBSP Garlic Powder
Salt + Pepper
Let’s Get Cooking
Grab your large frying pan and pour in a thin layer of vegetable oil, just enough to cover the tomato slices.
Season the tomato slices with salt + pepper
Whisk together eggs + milk in a small bowl. On a small plate combine bread crumbs + corn meal+ paprika + garlic powder + salt + pepper and mix.
Take the sliced tomato and coat in bread crumbs, then egg wash, then bread crumbs again. Repeat this process with the rest of the tomatoes.
Place the breaded tomatoes into the hot oil. Cook about 3-5 min each side, or until browned. Remove from oil and place on paper towels.
Once done, stack the tomatoes with goat cheese in between layers. Serve with your fav marinara sauce or as is!
Pasta is a fall favorite, I mean we all start to crave carbs when the sun starts to go down sooner. My roommate and bestfriend decided that she wanted to make gnocchi so we went for it. Love Bakes Good Cakes provided us with a great guide on how to be pro’s. Be your own pasta granny and make homemade gnocchi with your best pals like I did!
2 Medium Potatoes, peeled and quartered
2 Cups All Purpose Flour
1 Eggs, Slightly Beaten
Let’s Get Cooking
After peeling and quartering the potatoes and place them in a pot of boiling water. Cook the potatoes for about 15 min, until they are able to slide off the fork. Drain the potatoes from the water and mash them.
Remove a cup of the mashed potatoes and place into a medium bowl. Add in the flour + egg + salt and mix until the dough forms a ball. Divide the ball into 4 equal parts and on a floured surface, roll into long snakes. Cut the snakes into 1/2 inch pieces.
To add the grooves, place a fork upside-down and roll the gnocchi off the tines.
In a large pot of salted boiling water, place the gnocchi in. Let cook for about 5 minutes and until they float to the top. Drain the gnocchi and serve with your favorite pasta sauce!
This recipe proves that though a food might seem scary but in reality it is very scary. Take on that challenge for foods or recipes that seem intimidating. Add loads of cheese and you’ll go to bed with a full belly and a big smile.
This year has been different, we spend more time part, socially distanced. We try to do some of the same things still, eating out at restaurants but it is a little different. A few friends and I decided it was time to have a socially distanced lunch outside at Michaelangelo’s Winery in Richfield, Ohio.
OMG the food is outstanding, you feel like all of a sudden that you have been whisked away to Italy instead of being stuck in Ohio. The food is served family style so please bring a lot of people!
Here is what our table ordered and I would recommend it to everyone! Though we did not try the pizza’s I have heard amazing things about them.
The Arancini– OMG I mean fried rice balls with cheese, it’s not hard to mess up. I would highly recommend these! It is a crowd pleaser that everyone would love.
Calamari – This fried calamari comes with a lovely sauce that is drizzled across. Top it off with a fresh lemon squeeze, it’s *Chef kiss* perfecto
The Charcuterie Plate – Cheese, crackers, and a bit of dried meat. That’s really all I need to be happy so that’s all you should need too!
Short Rib Pappardelle – This pasta is amazing, the thick noodles are to die for, and they are house made! The pasta is topped with fresh peas that add this perfect snap in every bite. Along with bacon, parmesan, and of course melt in your mouth short ribs.
We tried a variety of wine as well that were all delicious. The wines seem to change based on the Season which I love, that way you are getting the best ingredients and flavors.
If you get the chance and want to spend a Saturday or Sunday enjoying great flavors and atmosphere, I would recommend stopping by Michaelangelo’s. They also have an amazing bakery section that I did not get to check out and am still regretting it.