INCREDIBLY EASY TIMES TWO – MAY 2024

Posted in Air-Frying, Incredibly simple, Side dishes, Vegetarian-friendly, Veggies by sallybr

I realize that many recipes in the Incredibly Easy folder rely on the air-fryer. What can I say? That is one gadget that makes life easier. Today I share one recipe for carrots and one for eggplant that surpassed my expectations because both were so simple and delivered so much flavor. If you don’t have an air-fryer, you can still make them, but it will be a matter of adjusting oven temperature, size of baking sheet, how often to move things around… all doable, but I cannot quite give you the precise method.

AIR-FRIED CARROTS WITH ORANGE AND CARDAMON
(from The Bewitching Kitchen)

5 medium carrots, peeled, cut in half crosswise, then in half lengthwise
1 tablespoon butter, melted
drizzle of olive oil
salt and pepper to taste
2 tablespoons orange juice (I used blood orange)
drizzle of agave nectar
1/4 tsp ground cardamon

Melt the butter, add the drizzle of olive oil, and al other ingredients. Whisk well. Pour the mixture over the carrots, move them to coat as thoroughly as possible, immediately add to the air-fryer set at 400F or as high as your machine will go.

Cook for about 12 minutes, shaking the pan every once in a while. When they get nicely brown at the edges and cooked through (test with a fork), serve and…

ENJOY!

to print the recipe, click here

Comments: I normally avoid cooking with butter, but the small amount used here made it really nice. I have made it exclusively with olive oil and it is still good but I believe the water in the butter helps tenderizing the carrot and contributes for better texture. Whenever I use the air-fryer, I don’t worry too much about timing the end of cooking time with serving the meal, especially if I am cooking other things. I cook until ready, turn the machine off. When we are about to eat, I turn it on for 1 minute. Works like a charm!

AIR-FRIED EGGPLANT BITES
(inspired by my niece’s Raquel)

1 eggplant, large, cut in small cubes, no need to peel
olive oil to coat
drizzle of balsamic vinegar
salt and pepper to taste

Coat the eggplant cubes with olive oil, no need to use a heavy hand. Add the balsamic, season with salt and pepper.

Transfer to the basket of the air-fryer and cook at 400F until done.

ENJOY!

to print the recipe, click here

Comments: The eggplant bites can be used in so many ways! Added to salads, pasta sauces, enjoyed as a simple side dish, incorporated in food bowls with an Asian flair. A squeeze of lemon juice right before serving, while still warm, is a nice touch too. Keep that in mind. I tell you one thing, the air-fryer is a great addition to any kitchen.

ONE YEAR AGO: Lobster Risotto with Mushrooms and Tarragon

TWO YEARS AGO: Air-Fried Cauliflower with Pomegranate Seeds and Tahini Sauce

THREE YEARS AGO: Pistachio-Rose Donuts

FOUR YEARS AGO: Smoked Chocolate Macarons

FIVE YEARS AGO: Chocolate Celebration Cake

SIX YEARS AGO: Incredibly Simple Times Four, May 2018

SEVEN YEARS AGO: Tangential Quiche with Asparagus and Fennel

EIGHT YEARS AGO: Fakebouleh

NINE YEARS AGO: Yellow Squash Soup

TEN YEARS AGO: Grilled Chicken with Tamarind and Coconut Glaze

ELEVEN YEARS AGO: Chicken-Apricot Skewers

TWELVE YEARS AGO:Asparagus Quiche

THIRTEEN YEARS AGO: Two-stage Pea and Prosciutto Risotto

FOURTEEN YEARS AGO: Mellow Bakers: Corn Bread

24May2024

CHOCOLATE & WAX SEAL STAMPS

Posted in Chocolate Bonbons by sallybr

I am beyond excited about this! Wax seal stamps are made to add charm and elegance to documents, love letters, envelopes. They are designed to use with special types of wax, often dyed bright red. But, guess what? They work with chocolate – both real and compound – and although there is a little bit of a learning curve to negotiate, it is totally worth it! I’ve made a few different designs and used to decorate chocolate covered Oreos. First thing you need are of course the stamps. Many available, look on etsy or amazon. These are the ones I used on my first time.

I also have this slightly larger one…

To work with chocolate, they must be frozen, so I store mine in the freezer inside a plastic bag. Then you need to work fast. Melt the chocolate and add small puddles over parchment paper. I had better luck with that instead of acetate. Since the bottom part won’t show, it does not need to be shiny, so parchment is totally fine. Once you add the melted chocolate, immediately set your frozen stamp over it, and allow it to sit for a few seconds, maybe 10 or so. Of course, it is dependent on many factors and you need to try to move the stamp gently to see if it releases ok. When the chocolate is set, it will release nicely. Once you get the gist of it, you might be able to make three designs before the stamp gets too warm. Yes, a labor of patience and love…

I need more practice, but so far I’ve been quite happy with my productions! I used white compound chocolate for these, with a very small amount of oil-soluble pink dye.

Then it is all a matter of placing them over chocolate covered Oreos, or anything your imagination comes up with. I want to use to decorate cookies, maybe cupcakes also. Stay tuned!

It is really a lot of fun to make them, and a little diamond dust can add sparkle…

I hope you’ll give this technique a try…

ONE YEAR AGO: A Star is Born!

TWO YEARS AGO: Turkey Taco Salad Bowl

THREE YEARS AGO: Turkey Jalapeño Meatballs

FOUR YEARS AGO: Whole Chicken Sous-Vide

FIVE YEARS AGO: Incredibly Simple Times Four, May 2019

SIX YEAR AGO: French Style Baguettes

SEVEN YEARS AGO: Sad Times

EIGHT YEARS AGO: Slow-Cooker Carnitas Lettuce Wraps and Paleo Planet Review

NINE YEARS AGO: The Making of a Nobel Reception

TEN YEARS AGO: Fennel Soup with Almonds and Mint

ELEVEN YEARS AGO: Green Curry Pork Tenderloin

TWELVE YEARS AGO: Farfalle with Zucchini and Ricotta

THIRTEEN YEARS AGO: Slow-baked Salmon with Lemon and Thyme

FOURTEEN YEARS AGO: Hoisin Explosion Chicken

20May2024

SAVORY CREPES FOR A LIGHT DINNER

Posted in Breakfast & Brunch, Pizzas & Small Dishes by sallybr

When I lived in Paris, I had crepes often. Once back in the US I made them at home every once in a while. However, I am the first to admit, not often enough. It is such a simple meal to put together, and yes, it can be light if you don’t go overboard on cream sauces and cheese. Our version is quite austere, so feel free to change it to your liking.

SAVORY CREPES
(from The Bewitching Kitchen)

1 cup milk
2 eggs
2 tablespoons olive oil
salt and pepper to taste
dash of nutmeg
1 cup all-purpose flour

fillings:
sauteed mushrooms
ham
cheese
tomatoes

To a blender, add all ingredients for the crepes except the flour. Blend for a couple of minutes, then add the flour and blend again until smooth. Place it in the fridge for 2 hours if you have the chance.

Pour 1/3 cup batter on a non-stick crepe pan (or small skillet), and cook on both sides. I like to brush a little oil before the first crepe, and work carefully with the flame to cook them to a light brown without browning too much. Place the crepes over a plate separated by parchment paper until time to assemble them. They can sit in the fridge for hours or even overnight.

Place a crepe on a surface, add your fillings to half the area, fold the other half over, then fold again to form a sort of triangle. Bake in a 350F oven for 10 minutes.

ENJOY!

to print the recipe, click here

Comments: With this meal, we’ve decided that crepes will be part of our regular rotation. The batter can actually sit in the fridge for a day or so, making it even simpler to get them going. The possibilities for fillings are endless, as you can imagine. Salmon with cream cheese and dill, sautéed shrimp, chicken breast in a cream sauce. We will quite likely stick with our versions, and serve a little something on the side. Like this delicious zucchini-sesame soup…

And of course, the icing on the cake…. my lunch next day!!!!

ONE YEAR AGO: My First Video Tutorials

TWO YEARS AGO: Citrus and Herbs Roasted Chicken Thighs

THREE YEARS AGO: Springtime Piped Flower Macarons

FOUR YEARS AGO: Charcoal Sourdough

FIVE YEAR AGO: Smokin’ Hot Meatloaf and Homemade Ketchup

SIX YEARS AGO: Ispahan Macarons

SEVEN YEARS AGO: Banana Bread with Espresso Glaze

EIGHT YEARS AGO: Slow-Cooker Carnitas & Paleo Planet Cookbook Review

NINE YEARS AGO: The Making of a Nobel Reception

TEN YEARS AGO: Fennel Soup with Almonds and Mint

ELEVEN YEARS AGO: Green Curry Pork Tenderloin

TWELVE YEARS AGO: Farfalle with Zucchini and Ricotta

THIRTEEN YEARS AGO: Slow-baked Salmon with Lemon and Thyme

FOURTEEN YEARS AGO: Hoisin Explosion Chicken

16May2024

VANILLA DONUTS WITH STRAWBERRY GLAZE

Posted in Desserts, Desserts, Sweets by sallybr

As those who follow my blog might know, every Friday I donate a box of sweets for a homeless meal in our town. Some items are mandatory: decorated cookies, regular cookies and chocolate-covered Oreos come to mind. Then, I like to include some variety. Little tartlets, brownies, cupcakes. Or… donuts!

VANILLA DONUTS WITH STRAWBERRY GLAZE
(adapted from several sources)

1 + 3/4 cups all-purpose flour
1 cup granulated sugar
3/4 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1/2 cup buttermilk
1/4 cup grape seed oil
1/2 teaspoon vanilla extract
1/4 cup water

for the glaze:
1 + ¼ cups powdered sugar
2 tablespoon freeze-dried strawberries, crumbled
2 tablespoon whole milk
1/4 teaspoon vanilla extract
sprinkles to decorate (optional)

Heat the oven to 375 F. Spray a 12-cavity donut pan with cooking spray and set aside.

Whisk together the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk together the egg, buttermilk, oil, vanilla and water in a medium bowl. Whisk the wet mixture into the dry mixture and stir to combine. Fill a piping bag with the batter and pipe the batter into the donut pans, filling each cavity halfway, as the batter will expand quite a bit.

Bake until a toothpick inserted into a donut comes out clean, about 15 minutes. Cool in the pan for 5 minutes. Remove to a rack and cool completely.

Make the glaze: Whisk the sugar and dried strawberries in a shallow bowl. Slowly stir in milk and vanilla extract to make smooth, pourable glaze. Dip each donut in the glaze and place back on cooling rack. Add sprinkles before the glaze sets. Allow glaze to set for 30 minutes before serving.

ENJOY!

to print the recipe, click here

Comments: This is a very simple recipe and produces donuts that are soft and delicate. Make sure not to fill the pan more than halfway. The glaze is also quite straightforward. It relies on freeze-dried strawberries that these days are available in most grocery stores. I do have a harder time finding freeze-dried raspberries… Those could go perfectly here also.

Plump, soft, sweet, with a little sharpness of the strawberry, these are a crowd-pleaser!

ONE YEAR AGO: Shrimp and Cucumber Stir-Fry

TWO YEARS AGO: One Bowl, One Whisk Confetti Cupcakes

THREE YEARS AGO: Incredibly Simple Times Four

FOUR YEARS AGO: Phyllo Parcels with Moroccan Turkey

FIVE YEARS AGO: Roasted Corn and Zucchini Salad

SIX YEAR AGO: Fraisier Cake, A Celebration of Spring

SEVEN YEARS AGO: Zucchini Frittata with Roasted Tomatoes and Goat Cheese

EIGHT YEARS AGO: Playing with Pectinase

NINE YEARS AGO: Poached White Asparagus with Lemon and Pistachios

TEN YEARS AGO: Dan Lepard’s Saffron Bloomer

ELEVEN YEARS AGO: Fesenjan & The New Persian Kitchen

TWELVE YEARS AGO: Quinoa Salad with Roasted Beets

THIRTEEN YEARS AGO: Pasta Puttanesca

FOURTEEN YEARS AGO: Miche Point-a-Calliere

11May2024

MINI-TURKEY LOAVES WITH MUSHROOMS

Posted in Poultry by sallybr

I make turkey loaf often, one of those dishes in constant rotation. My default recipe is this one, but this time I wanted to change things around and make them in cute individual portions. They cook faster and it makes dinner feel a little more special. Not easy to make brown food look good, but here we go… The pan I used to bake them is available here.

MINI-TURKEY LOAVES WITH MUSHROOMS
(from The Bewitching Kitchen)

1 + 1/2 pound ground turkey
8 ounces cremini mushrooms, chopped in the food processor
1 medium shallot, finely chopped
1 tablespoon oil
3/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 cup almond flour
1 egg, lightly beaten

for coating:
1/4 cup ketchup
2 tsp Worcestershire sauce
2 tsp brown sugar
1 tsp white vinegar

Heat oven to 350F.

Heat oil in a large skillet over medium-low heat. Add the shallot and cook, stirring occasionally, until softened; about 5 minutes. Add the mushrooms and cook until they release their moisture and start to brown. Season lightly with salt and pepper. Reserve to cool. You can make this a couple of days in advance and keep in the fridge.

In a large bowl, combine the ground turkey, the sautee vegetables and all other ingredients. Divide the mixture in small portions that will fit in a small loaf pan, you can also use large muffin tins. Bake for 25 minutes, then make the coating glaze by mixing all ingredients in a small bowl. Brush the surface of the little loaves, increase heat to 400F and cook for an additional 10 minutes or so. Internal temperature should be 170F. Let the loaves rest for 10 minutes before removing from the pan.

ENJOY!

to print the recipe, click here

Comments: These will most certainly be at our table often. It is great to have a turkey loaf that cooks faster and looks so adorable on the plate. It also warms up nicely for leftovers next day. I often make turkey burgers with mushrooms but use them raw in the patties. They do release a lot of moisture during grilling, so I might try sautéing them to dry a bit first. These loaves ended up super moist and flavorful. We enjoyed them with broccoli and sweet potato fries.