My mom got me this ceramic pot specifically for roasting garlic and it is the most perfect thing, not to mention so cute. I am a garlic girl, any recipe that calls for garlic I’m doubling/tripling it. I love the simplicity of roasted garlic, you can use it in pasta recipes, on charcuterie boards, or just on a good piece of bread. This recipe does not require you to have a garlic roaster, you can also just place the bulbs on a baking sheet.
1-2 Bulbs of Garlic, the top cut off
Pinch of Salt
Thyme or any additional herbs
Let’s Get Cooking
Before using the ceramic roaster, soak it in water for about 15 minutes.
Preheat the oven to 375F
Place the garlic with the top cut off in the roaster. Drizzle over the olive oil and season with salt. Add in any additional herbs that you would like, I like adding a sprig of thyme.
Roast in the oven for about an hour.
Easy, peasy, that’s about it! Eat the garlic however you’d like!
We all love Claire Saffitz, right? High-key very happy she left Bon Appetit and the now madness that is that magazine. But that’s besides the point. I got her book Dessert Person for Christmas and finally got around to making one of her recipes. I decided to go with the Focaccia, it’s so crispy and warm and soft on the inside, UGH. I’d be lying if I said that I didn’t stand in front of the oven and try and eat it when it was still incredibly hot. It’s recommended that you have a stand mixer for this, I do not have one in my little apartment and it still turned out good; just have a strong arm on stand-by. Eat this on it’s own, slice in half for sandwich bread, do whatever you want with it really I don’t care, just enjoy it.
1 Package Active Dry Yeast
6 Cups/780g Bread Flour
2 TBSP/17g Kosher Salt
1/2 Cup/110g Extra Virgin Olive Oil + 1/4 Cup for topping and for oiling hands
First we are going to dissolve the yeast. In a small sauce pan, warm 1/2 cup water over low heat, just until it’s lukewarm, about 105F. Pour the water into the bowl of the stand mixer and whisk in the yeast to dissolve. Set this aside until the mixture is cloudy and slightly puffed, will take about 5 minutes.
Add 2 1/2 cups [567g] room-temp water to the yeast mixture + add in the flour and kosher salt. Using the dough hook, mix on the lowest speed until a loose dough comes together, for about a minute. Then increase the speed to med-high and mix until the dough is smooth and wrapping around the hook, about 5 minutes. Cover the bowl and allow the dough to rest for 10 minutes. Mix again on med-high speed, the dough should be smooth, elastic, and pulling away from the bowl, for about 10-15 minutes. ** THE DOUGH WILL BE STICKY**
In a separate bowl, pour 1/4 cup of the oil into a separate large bowl and coat. Scrape the dough into the bowl and coat the dough. Take a photo before covering so you can gauge the rise. Cover with a damp towel and let rise for 1-1 1/2 hours.
While the dough is rising, prepare your toppings. For this recipe that involves crushing and chopping the garlic.
Drizzle 1/4 cup oil across a cookie sheet, coating the entire thing. With your oiled hands, slide your hand around either side of the dough and lift it out of the bowl. Let the dough weigh itself down back into the bowl. Rotate the bowl 90 degrees and repeat this process two more times. This allows the dough to rise more. Place the dough on the oiled baking sheet. Stretch the dough out in all directions, it’s not going to fully cover the pan yet, don’t stress. Cover and let sit for 15 minutes.
Uncover and stretch the dough again so it fits all the sides of the sheet. Cover again and let rise in the fridge for 24 hours. OR you can let is sit for another 40-55 minutes before cooking.
Preheat the oven to 450F, place two oven racks on the highest and lowest positions. Uncover the risen dough with oiled hands and with wide hands, press your finger tips into the dough making dimples across the surface.
Top the focaccia as wanted: I added 1/4 cup olive oil+ chopped garlic + salt.
Bake on the lower rack for about 20-25 minutes and then transfer to the top rack until it begins to brown for about 5 minutes. Pay attention to the color here.
Let cool in the pan for about 10 minutes [hardest 10 minutes ever]. Scrape out with a spatula and let cool on a wire rack.
Homemade pasta sauce sounds like a recipe that takes all day. Sometimes that’s the case, however there can be a quick fix! This 2 minute pasta sauce, inspired by Action Bronson’s recipe, has so much flavor and includes most of the ingredients you already have in your pantry.
Large can of San Marzano Tomatoes
4 Garlic Cloves, minced
salt + pepper
Let’s Get Cooking
Okay so based off the ingredients list I’m positive as a home cook you have these items just laying around in your pantry. Now I didn’t have fresh herbs so I used dried and it worked out just fine but OBVI use FRESH if you have it.
Start by pouring olive oil in a large saucepan and frying up the minced garlic. Let the garlic fry but be careful not to burn it!
Then add in basil + parsley + oregano and stir.
Add in your can of San Marzano and stir. Once all combined lower the heat and simmer for about 2 minutes. Once the flavors marry, remove from heat, add your salt + pepper to taste and wow look at that you just made your own pasta sauce! Pat yourself on the back you did great!
Serve with your fav pasta & get some breadsticks in there & enjoy!
I have never made a frittata before, but I took it as one of those recipes that you can add pretty much whatever you have in your fridge and it will work out. That’s exactly what I did! Some left over country ham that my friend’s mom made (OMG IT’S AMAZING), green onions, 5 eggs, and some spinach that as wilting. I followed two peas & their pod’s cooking guide and the end product turned out delicious. It’s a great meal for breakfast, lunch, and dinner!
4 TBSP Olive Oil
2 Cloves of Garlic, minced
4 Small russet potatoes/ or 2 Large potatoes, chopped into small pieces
2 Green Onions, chopped
8 Large Eggs
2 TBSP Milk
1/3 Cup Chopped Ham/ or whatever meat you prefer
1/2 Cup Cheddar Cheese + a handful for topping off
Salt + Pepper
Sour Cream to serve
Let’s Get Cooking
Preheat the oven to 400F
In a large skillet heat up the olive oil. Add in the diced potatoes + garlic + salt + pepper. Cook the potatoes until they are soft and the edges are brown. Add in 2 TBSP of the green onion and remove from heat into a separate bowl.
In a large mixing bowl whisk together the eggs + milk. Once combined add in the remaining green onion + chopped ham + potatoes + spinach + cheese + salt + pepper.
Pour the mixture into the same large skillet you cooked the potatoes in, nonstick pan works best. Cook the mixture over med-high heat until it is half set, do not touch it! It looks half set when the edges begin to come away from the pan.
Place the skillet into the oven for about 12 min. Remove and top with a little more cheese. Place back in the oven for the cheese to melt.
It’s the simplest ingredients that go the longest ways. I mean roasted garlic is good on a flip-flop. So with these 4 simple ingredients you are about to make a meal that will have your taste buds so damn happy. I got this recipe from Brad on It’s Alive by Bon Appetit. It should be noted that I love him very much but at the same time I need Bon Appetit to pay their POC employee’s fairly. This recipe uses homemade sourdough, but you don’t have to be like me and make sourdough solely for this recipe. Feel free to use a demi-baguette or whatever kind of bread your heart desires.
Sourdough Bread/Demi-Baguette, sliced
Salt + Pepper
Let’s Get Cooking
Bring out a large sauce pan and add in about 1-2 TBSP olive oil. Add in 6-8 cherry tomatoes [depending on how many people you are cooking for, use about 6 for one serving] and whole cloves of garlic, with the husks on, about 2-4.
Saute the tomatoes and garlic until the tomatoes begin to burst open and slightly char and the garlic has softened. Remove from heat, placing the garlic in the bowl first and tomatoes on top, top off with salt + a little olive oil.
Add in about 2 TSP more of olive oil into the same pan and place the sliced bread into the pan, allow to toast on both sides.
While the bread is toasting, place ricotta cheese in a bowl. Take the garlic from the tomatoes and remove the husks. Smash the garlic with a knife and rough chop them. Once chopped add to the ricotta. Add in olive oil + salt + pepper and mix well.
Once the bread is toasted to your preference, top off with the ricotta cheese, tomatoes, and any juices that is left off in the tomato bowl.