AIR-FRIED EGGPLANT STICKS WITH TAHINI SAUCE

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

No air-fryer? Just use a very hot oven, preferably with convection. But I cannot tell you how much I adore my fryer and how often we put it to use. This preparation could not be simpler and I have made it three times, always starting with two eggplants for our meal, which will provide me with the leftovers I crave so much.

AIR-FRIED EGGPLANT STICKS WITH TAHINI SAUCE
(from The Bewitching Kitchen)

for the eggplant:
2 eggplants, cut in sticks (see comments)
1/4 cup olive oil
drizzle of balsamic vinegar
drizzle of hot honey
salt to taste

for the tahini sauce:
½ cup tahini
juice of one large lemon
½ teaspoon za’atar
water to adjust consistency
black or white sesame seeds to serve (optional)

In a small bowl, combine the olive oil, balsamic and hot honey. Add the eggplant sticks and mix well, seasoning with salt. Add to the air-fryer set at 400F and cook for 15 to 20 minutes.

Meanwhile, make the tahini sauce. Mix all ingredients in a small bowl, adding water to make it into a pouring consistency. Once the eggplant sticks are done, place on a serving dish, drizzle the sauce all over, and sprinkle sesame seeds.

ENJOY!

to print the recipe, click here

Comments: I do not like the skin of the eggplant very much. I do eat it, but prefer not to, so when I cut it I usually leave the skin behind. It does waste a bit of eggplant but that does not bother me. We compost it anyway. If that bothers you, by all means keep the skin on all pieces. Tahini sauce will harden as you mix it, so the water is very important to turn it into a smooth sauce. The amount will vary depending on the brand of tahini you use. This is a super tasty side dish, and it will definitely be in our rotation. Hot honey is a fantastic ingredient, by the way. I use this one.

ONE YEAR AGO: Savory Crepes for a Light Dinner

TWO YEARS AGO: My First Video Tutorials

THREE YEARS AGO: Citrus and Herbs Roasted Chicken Thighs

FOUR YEARS AGO: Springtime Piped Flower Macarons

FIVE YEARS AGO: Charcoal Sourdough

SIX YEAR AGO: Smokin’ Hot Meatloaf and Homemade Ketchup

SEVEN YEARS AGO: Ispahan Macarons

EIGHT YEARS AGO: Banana Bread with Espresso Glaze

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

TEN YEARS AGO: The Making of a Nobel Reception

ELEVEN YEARS AGO: Fennel Soup with Almonds and Mint

TWELVE YEARS AGO: Green Curry Pork Tenderloin

THIRTEEN YEARS AGO: Farfalle with Zucchini and Ricotta

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

FIFTEEN YEARS AGO: Hoisin Explosion Chicken

15May2025

STRAWBERRY LOVE

Posted in Cake, macarons by sallybr

Strawberries are delicious right now, so I share two ideas to put them to great use (apart from just grabbing the fresh fruit and taking a nice juicy bite). Cake or macarons? You decide. You can always make them both!

STRAWBERRY LAYER CAKE

This cake was described by Helen as “a little slice of heaven”, and judging by the feedback I got, it is highly appropriate. For the full recipe with step-by-step photos and detailed explanations, visit her blog with a click here.

My only modification was in the technique, not the recipe. I used the food processor to make the whipped cream, as I was very intrigued about it and have been meaning to try it for the longest time. Basically, add the ingredients (exact amounts Helen used) to the bowl of a food processor and process for a full minute. Stop, check consistency. You may need a few more cycles of processing, each one no more than 20 seconds long. For me, nice piping consistency was achieved with 1 min + 3 cycles of 15 sec. I really like the way it piped.

I got slightly carried away with the sprinkles, as the lid of the bottle malfunctioned on me. There are worse problems in life, so I went with the flow. Literally.

STRAWBERRY MACARONS

For the shells, I used my default recipe, separated in two portions, most of it dyed with a mixture red and orange, a small amount dyed green. I piped the shells improvising a strawberry shape, waited five minutes and piped the leaf area with green. The filling was exactly the same buttercream from Helen’s cake, using freeze-dried strawberries. I made half the amount listed in the cake (so I started with 1/4 cup butter and scaled it all down).

“Seeds” were added with a brown food pen. However, I was not too happy with the look of the greenery on top. I skipped that for some shells and added Royal icing with a leaf tip after baking. I liked that a lot better, so I added the same detail to all shells.

Next time I won’t bother dividing the batter into portions. Will simply pipe all shells with strawberry color, and use Royal icing for the tops.

I hope you liked this duet of strawberry recipes, and in case you’ve missed it, check out my most involved baking project ever, which also centered on this wonderful fruit.

ONE YEAR AGO: Mini-Turkey Loaves with Mushrooms

TWO YEARS AGO: Baking Through the Blogosphere

THREE YEARS AGO: Oriental Style Sesame Slaw

FOUR YEARS AGO: Revelation Veggie-or-Not Egg-Roll Bowl

FIVE YEARS AGO: Covid Update and Stayin’ Alive

SIX YEARS AGO: A Brazilian Hummingbird

SEVEN YEARS AGO: A Cookbook Review

EIGHT YEARS AGO: Air-Fried Carrots, Two Ways

NINE YEARS AGO: Sweet Potato Crust Quiche

TEN YEARS AGO: Chicken Thighs with Artichokes and Capers

ELEVEN YEARS AGO: Pea Pancakes with Herbed Yogurt

TWELVE YEARS AGO: Mushroom Stroganoff

THIRTEEN YEARS AGO: Tomato Sourdough

FOURTEEN YEARS AGO: Gamberetti con rucola e pomodori

FIFTEEN YEARS AGO: Flirting with Orzo

8May2025

THAI-STYLE GROUND CHICKEN WITH GREEN BEANS

Posted in Poultry by sallybr

If you have Thai basil – which is slightly more pungent than the regular kind – use it here. If you don’t, just go for the humble basil and call it a day. I am usually more of a ground turkey person, but lately I’ve been really enjoying ground chicken. It seems to retain moisture better and the flavor is just a tad milder. This type of recipe is one of my favorite lunches. High in protein, low in carbs, full of flavor. I change the veggies around, going from carrots to shredded cabbage, or snow peas. They all work, although the shredded cabbage tends to almost disappear, especially if you shave it super fine.

THAI-STYLE GROUND CHICKEN WITH GREEN BEANS
(from The Bewitching Kitchen)

1 pound ground chicken
3 tablespoons coconut aminos (or soy sauce)
2 tablespoons oyster sauce
1/2 tsp fish sauce
2 tablespoons grape seed oil
1 Serrano pepper, very finely chopped, remove seeds if you prefer less heat
1 shallot, finely minced
green beans, trimmed, cut into 2 inch pieces
Thai basil, chiffonade (or regular basil), amount to taste
cilantro leaves, coarsely chopped, amount to taste
salt and pepper to taste

Mix the coconut aminos or soy sauce with the oyster and fish sauce and reserve.

Heat the oil in a large nonstick skillet over medium heat. Add the Serrano pepper and shallot, and cook, stirring frequently, until fragrant. Add the ground chicken and cook, breaking it up into small bits, until it begins to brown on the outside, about 3 minutes. Add the green beans, cover, and cook for about 5 minutes.

Open the pan and check to see if the green beans are cooked to your liking. If not yet ready, cover and cook a couple of minutes more. I like mine really ‘al dente’. Stir in the reserved sauce and cook until the chicken is well coated, about 1 minute. Stir in the basil.

ENJOY!

to print the recipe, click here

Comments: If you use regular soy sauce (instead of low-sodium), it might be best to omit the fish sauce, as that is quite salty. I find the small amount when using coconut aminos is ok. As I mentioned, I do this basic recipe changing the veggies around. I also love to add chili crisp sauce, which is highly addictive. Love the sharp flavor it imparts to almost anything. I enjoyed it over shirataki noodles, but it is also perfect over steamed white rice. I have been known to enjoy leftovers on a corn tortilla… Don’t judge me, I can always call it fusion cuisine…

ONE YEAR AGO: Hawaiian Bread Rolls

TWO YEARS AGO: Incredibly Simple Prosciutto-Wrapped Chicken Breasts

THREE YEARS AGO: Cauliflower with Sun-dried Tomatoes and Olives

FOUR YEARS AGO: Curry Sourdough with Sesame Seeds

FIVE YEARS AGO: Chocolate-Crusted Passion Fruit Tart

SIX YEARS AGO: Lemony Shredded Brussels Sprouts with Almonds

SEVEN YEAR AGO: Savory Oatmeal with Bacon and Cheddar

EIGHT YEARS AGO: Air-Fried Carrots, Two Ways (most popular post on my blog!)

NINE YEARS AGO: Five Minutes in L.I.T (a tour of our laboratory!)

TEN YEARS AGO: Chicken Thighs with Artichokes and Capers

ELEVEN YEARS AGO: Pea Pancakes with Herbed Yogurt

TWELVE YEARS AGO: Mushroom Stroganoff

THIRTEEN YEARS AGO: Tomato Sourdough

FOURTEEN YEARS AGO: Gamberetti con rucola e pomodori

FIFTEEN YEARS AGO: Flirting with Orzo

3May2025

LEMON LAYER CAKE WITH DULCE DE LECHE FILLING

Posted in Cake by sallybr

This post is dedicated to my friend Margie
(she will understand why).

I’ve been making layer cakes every other week to donate on Fridays. A couple of weeks ago I was trying to decide which cake flavor to make and my beloved husband told me “I’ve got one for you!” He then showed me a recipe published in the New York times. It sounded really good and I decided to go for it except that I changed the filling and the frosting. Layers had store-bought dulce de leche and I used Swiss meringue buttercream as the frosting because I’ve been having so much fun making it. The cake turned out with the springtime feel I was hoping for and I heard that everybody loved it. A win-win situation for sure!

LEMON LAYER CAKE WITH DULCE DE LECHE FILLING
(adapted from The New York Times)

¾ cup/170 grams unsalted butter, softened
3 cups/385 grams all-purpose flour
2 cups/400 grams granulated sugar, divided
3 medium lemons
1½ cups/360 milliliters whole milk
2 teaspoons baking powder
½ teaspoon baking soda
1½ teaspoons kosher salt
¼ cup/60 milliliters neutral oil (I used grapeseed)
4 large eggs, at room temperature

1 can of La Lechera dulce de leche (you won’t use the full amount)

1 recipe for Swiss meringue buttercream, starting with 400g butter (details here)

Heat oven to 325 degrees. Spray three (8-inch) cake pans with baking spray and line each with parchment paper.

Make the cake: Add 350 grams of the granulated sugar to the bowl of a stand mixer fitted with the paddle, then zest the lemons directly into the sugar. Use your fingers to rub the zest into the sugar until it looks moist and sandy.

Juice the zested lemons into a small bowl. Transfer ¼ cup of juice to a large measuring cup and stir in the milk. Let it sit while you prepare the rest of the cake, reserving the remaining juice for the lemon syrup.

To the bowl with the lemon sugar, add the flour, baking powder, baking soda and salt, and mix on low to combine. Add the softened butter to the bowl all at once. Mix on low until the butter is evenly distributed and the mixture looks sandy. Add the oil and eggs to the measuring cup with the milk mixture and mix with a fork to combine. With the mixer on low, slowly stream in the milk mixture. When the batter is moistened, stop the mixer and scrape the bottom and sides of the bowl to ensure there aren’t any dry pockets. Adjust mixer speed to medium and mix for 1 minute more. Divide the batter among the prepared pans, spread evenly and tap the pans on a countertop to release any large air bubbles.

Bake the cakes until slightly risen and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set the pans on a wire rack and let the cakes cool for about 15 minutes. Then, run a thin knife along the edges of the pan and carefully turn the cakes out onto the rack to cool completely.

While the cakes cool, make the syrup: Measure ¼ cup lemon juice from the remaining reserved juice. Combine the juice and the remaining 50 grams sugar in a small saucepan and bring to a boil over medium-high, stirring occasionally. Cook until the sugar has dissolved, then pour into a heat-safe container to cool.

Make the Swiss meringue buttercream. Reserve 1/3 of the amount without any dye. That will be used as a crumb layer and for the white flowers. Dye a small amount green for the leaves. Dye the rest of the batter yellow.

Assemble the cake: Place one layer of cake onto a serving plate, top side up. Brush the cake with lemon syrup. Spread dulce de leche over the top of the cake. Repeat with the second layer on top of the filling, top side down, and press gently. Add the final layer. Brush the cake with syrup, then cover the top and sides of the cake with a thin layer of frosting. Refrigerate until firm, about 30 minutes. Frost the cake with yellow buttercream, add details on the sides wiht a comb if so desired. Pipe roses and leaves. A little pumping of gold luster powder is optional but nice…

ENJOY!

to print the recipe, click here

Comments: The layers baked like a dream, flat and beautiful. Cake smelled amazing, I really wish we could have sampled a small slice. Oh, well… I used my little electric turntable to frost it and again loved the process. Makes life very easy. Thank you, Phil! Your gifts are always perfect! The only thing I would change if I was to make this cake again, is use a lighter green for the leaves. Well, there is one more thing I would change. I would actually brush the layers with the lemon syrup instead of forgetting all about it and staring at the syrup sitting at the countertop next to the fully frosted cake.