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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15Jan2026

ORANGE AND AVOCADO SALAD WITH PISTACHIOS

Posted in Salads, Vegetarian-friendly by sallybr

Inspiration for this salad came from Bon Appetit, back in 2018. I changed a few details, but two things make this preparation special: fresh tarragon leaves and orange flower water .

ORANGE AND AVOCADO SALAD WITH PISTACHIOS
(slightly modified from Bon Appetit)

2 Navel oranges
2 Blood oranges
2 tablespoons fresh lemon juice
1 teaspoons orange-flower water
Large pinch of kosher salt
2 avocados, cut into large pieces
3 tablespoons roasted pistachios
fresh tarragon leaves to taste
Extra-virgin olive oil (for drizzling)

Using a paring knife, remove peel and white pith from oranges. Slice into rounds, then cut into 1-inch pieces. Transfer to a medium bowl and add lemon juice, orange-flower water, and salt. Toss and let sit 5 minutes so citrus can release some of their juices.

Transfer citrus, leaving juice behind, to a large plate. Tuck avocado in between and around citrus.
Spoon citrus juice over salad, scatter pistachios and tarragon over, and drizzle with oil.

ENJOY!

to print the recipe, click here

Comments: I advise you to exercise restraint with the orange-flower water, because you don’t want to go the perfume route… It will give it a background of flavor that is hard to define, until you ask your dining companion: “Do you taste the orange-flower water?” Once you know it is there, your tastebuds recognize it and it’s very special. I rarely use fresh tarragon, and was lucky to find some at our grocery store. It beautifully complements the salad. I confess to going back and picking some extra pieces of orange after dinner was over. Almost as if it was the dessert course. I doubt anyone would criticize me…

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11Jan2026

FARRO AND BUTTERNUT SQUASH WITH CRANBERRY-CINNAMON DRESSING

Posted in Vegetarian-friendly, Rice and Grains by sallybr

I adapted this recipe from a salad version published a few years ago by Jessica, from howsweeteats. Absolutely delicious, it will be part of our rotation for sure from now on. I urge you to give it a try.

FARRO AND BUTTERNUT SQUASH WITH CRANBERRY-CINNAMON DRESSING
(slightly modified from Jessica’s howsweeteats)

for the grain and squash component:
2 cups cooked farro
3 cups cubed butternut squash, cut into 1-inch cubes
1 tablespoon olive oil
kosher salt and pepper
1 cup whole pecans
1 tablespoon maple syrup
1 cup dried cranberries
feta cheese to taste, crumbled
chopped fresh parsley, to taste

for the dressing:
3 tablespoons cranberry juice
2 tablespoons red wine vinegar
1 tablespoon honey
2 teaspoona Dijon mustard
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil

Heat the oven to 425 degrees F. Place the squash on a baking sheet and drizzle with the olive oil. Season with salt and pepper. Roast for 20 minutes, or until slightly caramelized and fork tender. While the squash is roasting, cook the farro, or you can cook that hours in advance and warm up before assembling the dish.

Toast the pecans on a nonstick skillet over medium heat. Drizzle in the maple syrup. Cook for 2 to 3 minutes, stirring often, as the maple syrup sizzles. Spread the pecans on a sheet of parchment paper until ready to use.

Make the dressing: Whisk together the vinegar, juice, honey, mustard, cinnamon, salt and pepper. Whisk in the olive oil until emulsified. Reserve.

Place the farro in a large bowl. Toss in the roasted butternut squash cubes, the dried cranberries, feta cheese and pecans. Drizzle on a few tablespoons of the vinaigrette and mix it all well. Taste the farro and adjust seasoning, if needed. Drizzle in more of the vinaigrette, top with the fresh parsley.

ENJOY!

to print the recipe, click here

Comments: I fell in love with this recipe from the first bite and felt quite sad when I had the last one. Which, by the way, happened next day, when I polished what was left for my lunch, with a tasty fried egg on top.

Everything works, all flavors mingle together in harmony, the chew of the farro, the crunch of the pecans, the absolutely delicious dressing. Speaking of it, the dressing will be awesome on many types of salads also. This recipe is a total winner!

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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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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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