CROQUE MADAME, RICE PAPER VERSION

Posted in Pizzas & Small Dishes by sallybr

When we lived in Paris, having a “croque madame” or a “croque monsieur” was pretty much a weekly event. Thick, crusty bread, with cheese, ham, bechamel sauce, a tomato or fried egg on top. This is a much lighter version and quite fun to make, as rice paper does the job of bread, and I omitted the bechamel sauce. Once I became interested in this method, the Algorithm Gods started flooding me with ways to use (and sometimes abuse) rice paper. I loved this little adventure so much, I might play with the concept again soon.

RICE PAPER CROQUE MADAME
(from The Bewitching Kitchen)

for one serving

2 sheets of rice paper
1 cup water + 1 tablespoon white vinegar
sesame seeds to cover the extension of the rice paper
2 tsp Dijon mustard
2 thin slices mozzarella cheese
1 thin slice ham
1 egg
salt and pepper to taste
olive oil spray

Lay a piece of parchment paper over a baking sheet. Pour sesame seeds covering more or less the dimension of a rice paper round.

Brush both sides of a rice paper sheet with the water-vinegar mixture. Lay on top of the sesame seeds, and repeat the process with a second rice paper, placing it on top of the first. Add a little mustard to the center, brush to form a thin layer. Add the slices of cheese on top, then the ham. You can do a full slice but it is best to cut it into strips and mound them over the cheese, leaving a space at the center. Delicately fold the edges of the rice paper, enclosing the filling, but leaving the center open. Gently crack an egg in the center, season with salt and pepper. Spray some olive oil on top, and either bake at 425F for about 12 minutes, or air-fry for slightly less time.

You can use tomatoes instead of the egg, or keep it simple with ham and egg only.

Bake until crispy and the egg is cooked.

ENJOY!

to print the recipe, click here

Comments: In many versions around, the rice paper is wet with a beaten egg. I tried that, but I have this odd reaction to the smell of egg wash as it bakes. To me it is very unpleasant, even if the taste is ok in the end. I opted to brush with water/vinegar, which is better than soaking if your goal is to have a crispy outcome. Plus, it is easier to do also. The egg version is a little tricky because there is a tendency of the egg white to spill out of the center, and there is also a risk of overcooking the egg yolk. You’ll need to play with the method a bit and figure out what works best for your oven. Air-fryer is much better than regular oven, by the way.

I absolutely loved these concoctions, and will definitely be making them often for my lunch!

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13Jun2026

SMASHED CHICKEN TORTILLA-PIZZA

Posted in Pizzas & Small Dishes, Poultry by sallybr

Another recipe that has my name written all over, I was inspired by many versions that kept popping on my feed online, and made my own. I know, the mix of ground chicken, tortilla and pizza sounds crazy, but it was crazy delicious! You could omit the chicken and use sautéed mushrooms (make sure they are sautéed well to evaporate all their water content), for a vegetarian version which will also be considerably lighter.

SMASHED CHICKEN TORTILLA-PIZZA
(inspired by many sources)

2 flour tortillas, 6-in diameteer
2/3 cup ground chicken
salt, pepper and smoked paprika to taste
1/2 cup tomato sauce of your choice
shredded Mozzarella, amount to taste

Heat oven to 425F. Cover a baking sheet with aluminum foil.

Lay two tortillas side by side, cover with 1/3 cup ground chicken, season with salt, pepper and smoked paprika.

Bake for 10 minutes, remove from oven, add tomato sauce and cheese on top, continue baking for 10 more minutes.

ENJOY!

to print the recipe, click here

Comments: This is not the place to use low-carb variations or corn tortillas, they won’t stand well to the high heat treatment with all the toppings. One tortilla was plenty for my lunch, and the second one was still ok warmed in the oven, straight from the fridge. They are better, however, on the day they are made, a few minutes out of the hot oven. If you go light on the tomato sauce, you can eat it like a taco, folding it in half and biting into it. I recommend you not to do that in mixed company, but as I like to say, your kitchen, your rules! It is deliciously messy…

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30Jan2026

KAREN’S THIN CRUST POTATO PIZZA

Posted in Pizzas, Pizzas & Small Dishes by sallybr

She raved about it (click here), and I jumped on making it pretty quickly. I was never quite sold on the idea of potato on pizza, but it is absolutely delicious! I made a few modifications to suit our way of cooking, which maybe by now you know, does not involve onions. But please go to her site for the original version. Preparation is super straightforward, commercial yeast, a couple of hours and voilà: PIZZA AT THE TABLE!

THIN CRUST POTATO PIZZA
(slightly modified from Karen’s Kitchen Stories)

for the dough:
250 grams (about 1 3/4 cups plus) bread flour
5 grams (1 + 1/4 tsp) instant yeast
1/2 tsp salt
1/2 tsp sugar
150 grams (2/3 cup) room temperature water
Extra virgin olive oil

for the topping:
1 quart lukewarm water
4 teaspoons salt
3 to 4 medium Yukon Gold potatoes, scrubbed
4 slices of Prosciutto, cut in small pieces
1/2 teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil
1 tablespoon fresh rosemary
Salt to taste (I omitted)
Shredded Parmigiano cheese to taste

Whisk the dry ingredients for the crust together in a medium bowl. Add the water and mix it into the dough with a dough whisk or your hands until all of the flour is incorporaed, no more than a minute.
Cover the bowl with plastic wrap and let sit until doubled, about 2 hours.

In a medium-large bowl, combine the water and salt and stir to dissolve the salt.
With a mandoline slicer, cut the potatoes into thin (1/16 inch) slices. Immediately place the slices into the salted water. Let them soak for at least 2 hours and up to 12 hours.

Drain the potatoes and press out as much water as possible. Toss the potatoes with the black pepper, rosemary, and olive oil.

Heat the oven to 500 degrees F with a rack in the middle. When the dough is ready, drizzle about 2 tablespoons of olive oil into a half sheet pan and spread it with your hands to coat the pan.
Place the dough in the half sheet pan, and flip it to coat both sides of the dough. Stretch it out to a long column to fit the middle of the pan. With your fingers, begin to press the dough to the sides of the pan. This may take awhile. When the dough resists your efforts, let it rest for a bit while you work on the potatoes. Eventually, your dough should just about cover the entire pan. If holes develop, just pinch them together.

Spread the potatoes over the top of the dough, all the way to the edges. Add the pieces of prosciutto scattered over the whole surface.
Bake the pizza for 15 minutes, add the Parmigiana on top, and continue baking for 15 minutes longer, until golden brown and the edges of the crust are beginning to pull up from the sides of the pan. The pizza will be very crispy.

ENJOY!

to print the recipe, click here

Comments: This one goes into our rotation for sure! If you can have onions, go for it. The crust is very crisp, so don’t expect it to have that regular pizza vibe. It is addictive, and satisfying. You know I adore leftovers, so I am here to inform you that the leftovers were mine all mine next day.

The prosciutto gets very salty when it bakes, so if you add it, make sure to omit any additional salt, you won’t need it. I hope you make this recipe, it was perfect for us on a Saturday evening…

Karen, thank you for this gem of a recipe, cannot wait to make it again!
.

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27Jan2026

BAKED EGGS TORTILLA BITES

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

I am totally in love with this concept, which I saw in one of those reels online that entice you but not always work. This one had a happy ending, and for that I am grateful…

BAKED EGG TORTILLA BITES
(slightly modified from food bites)

makes about 8

3 tortillas
1 tablespoon olive oil
2 eggs
3 tablespoons heavy cream
25 grams cheddar cheese, grated
1 teaspoon sea salt
pepper, to taste

5 grape tomatoes, one per tortilla cup
fresh chives, to garnish

Heat oven to 350F.

Cut out tortilla flowers with a cookie cutter. Brush the top and bottom of the tortilla flowers with olive oil, insert in a muffin tin. Bake until slightly golden, maximum 5 minutes. Remove from oven and allow to cool slightly as you prepare the filling.

Mix the eggs, cream, shredded cheddar, salt, and pepper. Spoon the mixture on top of each tortilla flower till the bottom is covered. Bake again until the egg is cooked (about 8 minutes). Remove the egg tortilla bites and allow to cool.

Slice a grape tomato in the middle at a slant. Cut each half in half. Connect the two set of halves to make two hearts. Top the tomato hearts onto the egg tortillas. Arrange chopped chives as the stem.
Sprinkle with sea salt and pepper. Serve immediately.

ENJOY!

to print the recipe, click here

Comments: This was so simple and absolutely delicious. I used a carb-balance type flour tortilla, but I bet it would be even better with regular ones. Do what suits you. I include a little video to show you how to cut the hearts, as it was not quite clear for me when I read her explanation or watched her reel on Facebook. I hope it helps you.

These would be perfect to serve as appetizer for a Valentine’s meal, but I just enjoyed as lunch on a Saturday. Love this type of food. Leftovers were good warmed in a toaster oven, just make sure to keep an eye on the edge of the tortilla cup, they tend to brown quickly. Protect with foil if that bothers you. Each little cup, two small bites, one big smile!

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8Nov2025

SOUTHERN STYLE SKILLET CORNBREAD

Posted in Breakfast & Brunch, Pizzas & Small Dishes, Side dishes, Small Dishes, Vegetarian-friendly by sallybr

I made this three times in a row: easy, simple, delicious! It will shine next to a hearty bowl of chili (I highly recommend our favorite recipe, one of the oldest in this bewitched spot). This is a small version, good for 2 people with leftovers or 4 to clean the pan.

SOUTHERN STYLE SKILLET CORNBREAD
(adapted from fieldcompany)

bake in 8-inch cast iron skillet
(recipe can be doubled for larger size pan)

3 tablespoons unsalted butter, divided
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 tablespoon honey
1/2 large egg (whisk and eye-ball half the amount for the recipe)
1 ear of corn, kernels removed (about 1/2 cup kernels)

Turn the oven to 425F and place your seasoned cast iron skillet inside, to heat it up as you prepare the recipe.

Melt 2 tablespoons of the butter gently in a microwave and set aside to cool.

In a medium size bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt. In a separate small bowl, whisk the buttermilk, egg, honey, and the cooled melted butter until well combined. Add the wet ingredient mixture to the dry ingredients and whisk gently until combined, being careful not to over mix. Gently fold the corn kernels into the batter with a rubber spatula.

Carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon of butter to the skillet and swirl to evenly coat the bottom and all sides. Pour the batter into the hot, buttered skillet and use a rubber spatula to smooth the top. Return the skillet to the oven and bake until the top of the bread is lightly golden and a toothpick comes out clean when inserted into the center, 15 to 18 minutes.

Allow the cornbread to cool in the pan for 5 minutes before slicing and serving.

ENJOY!

to print the recipe, click here

Comments: It is recommended that you use fresh corn kernels, but the recipe works very well with frozen. Canned corn will be a bit too mushy, so I advise against using it. This is not a sweet type cornbread, even if it has a bit of honey. Cumin or chili pepper could be nice additions, if you like some heat.