HEART-SHAPED FONDANT POTATOES

Posted in Side dishes, Vegetarian-friendly, Veggies by sallybr

Valentine’s Day is coming up, so if you are cooking at home, this would be a perfect side dish… A little bit tricky to get the timing of everything right the first time, but we absolutely loved this recipe.

HEART-SHAPED FONDANT POTATOES
(from The Bewitching Kitchen)

Medium-large Yukon Gold Potatoes
1 quart warm water
4 tsp salt
2 tablespoons olive oil
salt and pepper to taste
2 tablespoons butter
1 to 2 cups chicken broth
sprigs of rosemary and thyme

1 heart shaped cookie cutter, preferably metal

Cut the potatoes in slices as thick as your cookie cutter. Use the cookie cutter to get heart shapes, as many as you want and will fit an oven-safe skillet in one single layer. Place the slices of potato in a bowl with the warm water and salt for 2 to 6 hours.

Remove the potatoes from the brine, dry them well. Heat the olive oil in a skillet, when really hot, add the slices of potato and let the first side brown well. Season with a little pepper, you might want to skip the salt due to the brining. Brown the first side for about 4 minutes. Flip the slices over, add the butter, once it melts, remove the pan from the heat and carefully add the chicken stock, to about half the height of the potatoes. Add the rosemary and thyme.

Cover the pan and transfer to a 400F oven for 25 to 30 minutes. Remove the sprigs of herbs, and spoon some of the cooking liquid over the potatoes. Serve immediately.

ENJOY!

to print the recipe, click here

Comments: Fondant potatoes are a classic, but as you might imagine, I had to reduce a little bit the amount of butter. It did not compromise the taste, they were melt-in-your-mouth tender and super flavorful. In the classic version, cubes of potatoes much larger are used, and the cooking time is longer. It is al little tricky to make it work with thinner slices, but worth the trouble. Leftovers, in case you are wondering were spectacular still two days later. We enjoyed them with beef tenderloin and asparagus. Ate like Royalty. Not surprising, since a Prince lives with us…

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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.

We enjoyed it with a bowl of chili (recipe here) and it was truly wonderful comfort food on a Saturday evening.

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4Nov2025

INCREDIBLY SIMPLE SHRIMP AND SQUASH DINNER

Posted in Incredibly simple, Seafood, Side dishes, Veggies by sallybr

For a light version, pair the shrimp with spaghetti squash. To go for the kill, serve with a hearty helping of fettuccine… Two super easy recipes that we absolutely loved!

Let’s start with the main dish…

SAUTEED SHRIMP WITH LEMON-CAPER DRESSING
(adapted from The New York Times)

4 tablespoons olive oil, divided
¼ cup lemon juice
2 very thin slices of lemon, deseeded and coarsely chopped
2 tablespoons coarsely chopped dill
1 tablespoon capers or more, coarsely chopped
1 pound large shrimp, peeled and deveined
Kosher salt

to brine the shrimp (optional, but recommended)
1 qt water
1/4 cup Kosher salt
squeeze of lemon juice

Brine the shrimp by soaking in the solution for 30 to 45 minutes. Drain, rinse lightly and pat dry with a paper towel. Reserve.

In a large bowl, whisk together 3 tablespoons olive oil with the lemon juice, chopped lemon, dill, and capers; set aside.

Heat the remaining 1 tablespoon olive oil in a medium skillet over medium. Add the shrimp and cook, stirring occasionally, until pink and lightly browned on the edges, 3 to 4 minutes.

Transfer the shrimp to the bowl with the lemon dressing and toss to coat. The shrimp can be served right away, over pasta, rice, or any side dish you desire.

ENJOY!

to print the recipe, click here

SUPER SIMPLE SPAGHETTI SQUASH

To get the original recipe, click here

I don’t think I will ever use another method to make it. The only tricky part is slicing it, BUT if you poke a few holes with a fork around the skin and microwave it for 5 minutes, slicing is easy.

Place crosswise slices (about 1.5 inches thick) over a baking sheet lined with parchment paper. Remove the seeds with a spoon. Drizzle some olive oil, salt and pepper, rubbing the slices to coat slightly.

Bake at 400F for about 40 minutes, flipping the slices midway through roasting.

Use a fork to shred the squash while still warm in the pan.

Comments: The shrimp preparation is delicious, I’ve made it three times in the past month, so I highly recommend you give it a try. As to the squash, I love how each little portion is perfect for a single serving. You can do that and follow with recipes that use the squash in little muffin tins with a bit of tomato sauce, or an egg, there are countless options out there in the blogosphere and Pinterest universe. It ends up with perfect texture.

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11Oct2025

INCREDIBLY SIMPLE ZUCCHINI ROUNDS

Posted in Incredibly simple, Side dishes, Small Dishes, Vegetarian-friendly, Veggies by sallybr

I don’t know if I am embarrassed or thrilled. Embarrassed because this is truly SO simple that it hardly qualifies as a “recipe”. But thrilled at the same time because it totally blew my expectations. So simple, so tasty. Even next day, and you know how much I go crazy for leftovers.

BAKED ZUCCHINI TOMATO STACKS
(from The Bewitching Kitchen)

1 zucchini, sliced 1/4 inch thick
olive oil
salt and pepper
Fresh tomatoes, sliced (about the same diameter as the zucchini)
grated mozzarella cheese
Herbes de Provence to taste

Line a baking sheet with parchment paper.

Lay one slice of zucchini, brush both sides with olive oil, season with a little salt and Herbes de Provence.

Place a slice of tomato on top, season with a little salt. Add shredded mozzarella on top of the tomato.

Bake at 400F for 15 to 20 minutes, until cheese is melted and golden.

ENJOY!

to print the recipe, click here

Comments: This was such a delicious side dish, I just know I will be making it again and again. Leftovers were perfect warmed up in a hot oven for just a few minutes. Zucchini tends to get a bit mushy, but for some reason, with the tomato and the cheese on top, it all works well. Give this recipe a try, I believe you will love it too…

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2Aug2025

TWO INCREDIBLY SIMPLE RECIPES

Posted in Incredibly simple, Salads, Side dishes, Veggies by sallybr

The first one is truly simple because you actually make the potatoes a day or two before, but the recipe itself qualified to be in this folder when I first published it in 2023. Check it out here. I always make one or two extra potatoes so that I have leftovers. Because, how could you resist these?

Simply grab the leftover roasted potatoes from the fridge, and cut in slices that should not be too thin, not overly thick, as they will warm up exclusively on the skillet. Add olive oil to the pan, once it is really hot, add the slices and brown them on both sides. Add a little more salt to serve. They will be super creamy inside and get that superb crust all over. Addictive, I tell you.

The second one was featured recently in the New York Times with a lot of praise by the readers. It seemed a bit odd, very few ingredients, kind of monochromatic. But we were both quite impressed by the flavor and texture. I share with you my version, which is slightly modified from the original one. A bit of olive oil and dill were brought to play.

CUCUMBER-AVOCADO SALAD
(modified from The New York Times)

1 large English cucumber
Kosher salt
2 very ripe avocados
2 tablespoons fresh lime juice
drizzle of olive oil
fresh or dried dill to taste
red pepper flakes for serving, to taste

Peel the cucumbers in alternating strips and trim ends. Halve lengthwise and slice thin. Transfer to a colander and sprinkle 1 to 2 tsp kosher salt all over the slices. Set aside for 15 minutes.

Halve the avocados and remove the pits. Using a spoon, remove the flesh from the skins, then cut the flesh into ½-inch cubes. Transfer to a large bowl, add the lemon juice and season with salt. Stir to combine.

Shake the cucumbers in the colander to get rid of any excess moisture, rinse briefly then transfer to the bowl with the avocado. Drizze olive oil, and add dill. Mix well but gently, the avocado should start getting creamy and cover all the slices of cucumber. That is a good thing. Serve with a sprinkle of red pepper flakes, if so desired.

ENJOY!

to print the recipe, click here