Homemade Taco Bowls

Homemade Taco Bowls

Homemade Taco Bowls

 

1 1/2 lbs. lean ground beef

 

1 T. chili powder

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. oregano

1/2 tsp. paprika

1 1/2 tsp. cumin

1/2 tsp. salt

1/4 tsp. pepper

 

1 15 oz. can black beans drained and rinsed

1 15 oz. can whole corn drained

pico de gallo garnish

avocado garnish

cheddar cheese grated

cilantro garnish

brown rice approx. 1 1/2 cups per serving

 

Brown ground beef in a large skillet.  Mix together seasonings and sprinkle over meat.  Stir to incorporate.  Simmer for 3-5 minutes. Add cooked rice to individual serving bowl.

Top with ground beef mixture.  Add toppings – pico, avocado, cheese, corn, black beans, and cilantro.

Easy Taco Bowls

Easy Taco Bowls

Easy Taco Bowls

 

1 lb ground beef

1 (1-oz) envelope taco seasoning mix

2 T. water

1 (12-oz) pkg frozen cauliflower rice

2 green onions, chopped

3 cups chopped romaine lettuce

1½ cups shredded Cheddar cheese

½ cup fresh salsa

1 cup diced or sliced avocado

 

Cook beef in a large nonstick skillet over medium heat 8 minutes or until no longer pink. Add taco seasoning and water, stirring to combine. Cook 2 minutes or until slightly thickened. Cook cauliflower rice according to package directions. Stir onions into cauliflower rice. Arrange lettuce in 4 bowls. Top with cauliflower mixture, beef mixture, cheese, salsa, and avocado.

Perfect Graham Cracker Crust

Perfect Graham Cracker Crust

Perfect Graham Cracker Crust

 

1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)

1/4 cup (50g) granulated sugar

6 Tablespoons (85g) unsalted butter, melted

 

If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tip: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. If making a pie, run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart when you cut slices. For a baked dessert, pre-bake this crust per your filling recipe’s directions. I usually pre-bake for 10 minutes at 350°F (177°C). For a no-bake dessert, cool the crust completely before using, unless your filling’s recipe instructs otherwise.

Garlicky Zucchini Spears

Garlicky Zucchini Spears

Garlicky Zucchini Spears

3 large zucchini, quartered lengthwise into spears

2 T. olive oil

1 T. minced garlic

½ tsp. salt

½ tsp. pepper

Preheat oven to 450°F. Toss together zucchini, oil, garlic, salt, and pepper on a rimmed baking sheet. Bake 10 to 12 minutes or until lightly browned and tender, turning once during last 2 minutes of cooking.

One-Pot Smoky Pork Chops and Rice

One-Pot Smoky Pork Chops and Rice

One-Pot Smoky Pork Chops and Rice

 

6 (8-oz) bone-in pork chops

1 T. smoked paprika

1 tsp. salt, divided

2 T. olive oil

2 (8-oz) pkg diced tricolor bell pepper mix (such as Incredible Fresh)

2 pints grape tomatoes

1 cup low-sodium chicken broth

1 T. chopped fresh thyme

2 (8.8-oz) pouches microwavable brown rice

 

Sprinkle pork with paprika and ½ tsp. salt. Cook pork, in batches, in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes per side or until browned. Remove from skillet. Add bell pepper mix, and cook 2 minutes or until crisp-tender. Stir in tomatoes, broth, thyme, and ½ tsp. salt. Reduce heat to medium; nestle pork chops into vegetable mixture. Cover and cook 5 minutes or until vegetables are tender and chicken is done. Meanwhile, microwave rice according to package directions. Stir rice into pork mixture until blended.

Creamy Tomato Basil Tortellini Skillet

Creamy Tomato Basil Tortellini Skillet

Creamy Tomato Basil Tortellini Skillet

 

1 (20 ounce) can diced tomatoes

2 cloves garlic, minced

1/2 cup heavy cream

2 cups fresh baby spinach

1/2 cup fresh basil

1/2 cup grated Parmesan cheese, plus more for serving

1/2 teaspoon dried oregano

9 ounces refrigerated cheese tortellini

1/2 cup vegetable broth

 

Puree some of the tomatoes (14 oz) in a food processor until smooth. In a medium skillet over medium heat, add pureed tomatoes, garlic and heavy cream. Bring to a boil and stir. Reduce heat to low simmer and stir until slightly thickened. Increase heat to medium. Add spinach, basil, Parmesan cheese, oregano, tortellini and remaining tomatoes (including liquid) to the skillet. Stir until spinach is wilted. Add vegetable broth and press the tortellini below the liquid (if needed added a bit more cream or broth). Cook until the tortellini is warmed through, about 5 to 8 minutes. Sprinkle with additional Parmesan cheese and enjoy!

Tomato-Basil Tortellini Skillet

Tomato-Basil Tortellini Skillet

Tomato-Basil Tortellini Skillet

 

¾ lb ground beef (or use ground turkey)

½ cup chopped onion

2 cloves garlic, minced

1 (24-oz) jar tomato basil pasta sauce

2 cups chicken broth

½ (25-oz) pkg frozen tortellini

 

Cook beef, onion, and garlic in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in pasta sauce, broth, and tortellini; bring to a boil, cover, reduce heat, and simmer 10 minutes or until tortellini is tender.

Pork Schnitzel with Creamy Dill Sauce

Pork Schnitzel with Creamy Dill Sauce

Pork Schnitzel with Creamy Dill Sauce

 

¼ cup sour cream

2 tablespoons dill pickle relish

2 tablespoons chopped fresh dill, plus more for garnish

4 boneless pork loin chops (about 1 pound), trimmed

1 teaspoon garlic powder

¼ teaspoon salt

2 tablespoons all-purpose flour

1 large egg

1 cup panko breadcrumbs

¼ cup extra-virgin olive oil

⅛ teaspoon ground pepper

4 lemon wedges

 

Combine sour cream, relish and dill in a small bowl. Set aside. Using a meat mallet or a small heavy saucepan, pound each pork chop between pieces of plastic wrap to an even 1/4-inch thickness. Sprinkle the pork with garlic powder and salt. Place flour in a shallow dish. Lightly beat egg in another shallow dish. Add panko to a third shallow dish. Dredge the pork in the flour, shaking off any excess. Dip in the egg, then dredge in the panko, pressing to adhere. Heat oil in a large skillet over medium heat. Working in batches if necessary, cook the pork, flipping once, until golden and crispy and an instant-read thermometer inserted in the thickest part registers 145°F, 4 to 6 minutes. (Alternatively, use an air fryer: Coat the basket with cooking spray. Place the pork in a single layer in the basket. Cook, in batches if necessary, at 360°F until an instant-read thermometer inserted in the center registers 145°, about 10 minutes. If preparing in batches, cooking time for the second batch may be shorter.) Sprinkle the pork with pepper. Garnish with additional chopped dill, if desired, and serve with the reserved sauce and lemon wedges.

Crispy Pork Chops with Lemon-Dill Sauce

Crispy Pork Chops with Lemon-Dill Sauce

Crispy Pork Chops with Lemon-Dill Sauce

 

¾ lb thin boneless pork chops

¼ cup all-purpose flour

1 large egg, lightly beaten

¾ cup panko breadcrumbs

2 T. vegetable oil

½ cup mayonnaise

1 tsp. lemon zest

1 T. lemon juice

1 T. chopped fresh dill

 

Season pork lightly with salt and pepper. Place flour, egg, and panko in 3 separate shallow bowls. Dredge pork in flour, shaking off excess. Dip in egg; dredge in panko, pressing gently to adhere. Cook pork in hot oil in a large skillet over medium-high heat 3 to 4 minutes per side or until browned and crisp. Remove from skillet and drain on paper towels. Meanwhile, stir together mayonnaise, lemon zest, juice, and dill; serve with pork.

Butternut Squash and Leek Galette

Butternut Squash and Leek Galette

Butternut Squash and Leek Galette

 

For the galette dough

5-1/2 oz. (1-1/4 cups) all-purpose flour; more for rolling

1-1/2 oz. (1/3 cup) fine or medium yellow cornmeal

1 tsp. granulated sugar

1 tsp. kosher salt

3 oz. (6 Tbs.) unsalted butter, cold, cut into 1/2-inch pieces

3 T. extra-virgin olive oil

1/4 cup cold water

For the filling

3-1/2 T. extra-virgin olive oil

1 medium butternut squash, peeled and cut into 1/4-inch-thick slices

3 thyme sprigs, plus 1 tsp. chopped fresh thyme leaves

Kosher salt

2 large leeks, trimmed, cut lengthwise into quarters, then sliced thinly crosswise to yield 2 cups

1 large clove garlic, finely chopped

1/4 tsp. crushed red pepper flakes

4 oz. fresh goat cheese

1 T. finely chopped fresh flat-leaf parsley

Freshly ground black pepper

1 large egg beaten with 2 tsp. water or cream

Flaky sea salt

Balsamic glaze, for serving (optional)

 

Pulse the flour, cornmeal, sugar, and salt in a food processor to combine. Add the butter. Pulse until the butter is distributed and pea-size crumbs form. Add the oil and water, and process just until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour and up to 1 day.  Position a rack in the center of the oven, and heat the oven to 425°F. Line a large rimmed baking sheet with parchment, and brush the parchment with 1/2 Tbs. of the oil. Put the squash on the baking sheet in a single layer, and brush with 1 Tbs. of the oil. Add the thyme sprigs to the baking sheet, and sprinkle the squash with 1/2 tsp. kosher salt. Roast until just tender and browned in places, 20 to 25 minutes. Meanwhile, heat the remaining 2 Tbs. oil in a large skillet over medium heat. Add the leeks, garlic, pepper flakes, and a pinch of kosher salt. Cook, stirring occasionally and lowering the heat as needed, until the leeks are tender and browned in places, 5 to 8 minutes. Let cool. In a small bowl, combine the cheese, parsley, a pinch of kosher salt, and a few grinds of pepper. Crumble with your fingers to combine.  Between two sheets of lightly floured parchment, roll the dough into a 12-inch circle. The dough will be soft and the circle thin, so very carefully slide the parchment with the dough onto a large baking sheet; it’s OK if some of the dough hangs over the side for now. The dough may tear now or when folding it later; if so, it’s not a big deal. Just pinch the dough together and move on. Sprinkle half of the goat cheese mixture (about 1/2 cup) over the center of the dough, leaving a 1-inch border. Top with the leeks, then the squash, then the remaining 1/2 cup goat cheese mixture and the thyme leaves, leaving a 1-inch border. Fold the edge of the circle up and over the filling, pleating as you go. Brush the edge with the egg wash. Refrigerate for at least 30 minutes and up to 8 hours. When ready to bake the galette, position a rack in the center of the oven, and heat the oven to 400°F. Bake until the crust is browned, 30 to 35 minutes. Let cool briefly before slicing. Sprinkle with flaky sea salt and serve warm or at room temperature with balsamic glaze on the side.

Santorini Tomato Fritters

Santorini Tomato Fritters

KATY BESKOW’S Santorini Tomato Fritters

 

3 T. plain (all-purpose) flour

1 tsp baking powder

1 tsp dried oregano

300g (10oz) cherry tomatoes, roughly chopped

handful of flat-leaf parsley, finely chopped

pinch of sea salt and black pepper

4 T. sunflower oil

Method

 

In a mixing bowl, stir together the flour, baking powder and dried oregano. Stir in the tomatoes and flat-leaf parsley, then season with sea salt and black pepper. Add 50ml (2fl oz) cold water and stir to form a thick batter. Heat the oil in a frying pan until hot. Add in T. of the batter (up to four at a time, to avoid the fritters touching and merging) and cook for 1 minute until golden and crisp, then carefully flip the fritters and cook on the other side. Drain on paper towels or a clean dish towel, then repeat the cooking process until all of the batter has been used. Serve hot.

Roasted Broccoli with Garlic and Chili Pepper

Roasted Broccoli with Garlic and Chili Pepper

Roasted Broccoli with Garlic and Chili Pepper

 

2 big heads of broccoli

Extra-virgin olive oil

Sea salt

Freshly ground black pepper

3 cloves of garlic

1 fresh red-hot chili pepper; or a good pinch of crushed chili flakes

A lemon for squeezing; or red wine vinegar

 

Preheat oven to 375. Cut the broccoli florets into more-or-less bite-sized pieces, and add to a bowl large enough to comfortably accommodate them. You’ll have plenty of stem left over—and the stem has good flavor. So thinly slice a bit of the stem, starting from the floret side (see picture), and add it to the bowl with the florets. About an inch’s worth of sliced stem from each broccoli head will do. Add a couple of glugs of olive oil to the bowl, and then a good pinch of sea salt and several grinds of black pepper. Using your hands, toss the broccoli pieces well, making sure they’re evenly coated with the olive oil and seasonings. Add the seasoned broccoli to a roasting pan or oven-proof skillet large enough to accommodate them in a single layer. Place it in the preheated oven and roast for 10-15 minutes. Meanwhile, finely mince the garlic and (if using) the fresh chili pepper. When the florets have just begun to brown, remove the pan from the oven and add add the minced garlic and chili pepper (or dried chili flakes). Toss well with a spatula, and return pan to the oven for another couple of minutes. The broccoli pieces are done when the florets are browned in spots but still slightly crunchy. Finish with a few dashes of vinegar or freshly squeezed lemon juice, and taste for salt. This dish can be made ahead several hours and is just fine served room temperature.

Kuku Sabzi (Persian Frittata)

Kuku Sabzi (Persian Frittata)

Kuku Sabzi (Persian Frittata)

 

4 T. olive oil

1 bunch of spring onions, trimmed and thinly sliced

150g fresh herbs (use any combination of parsley, coriander, dill, chives, mint, tarragon), leaves only, finely chopped

100g spinach, very thinly sliced

½ tsp ground turmeric

6 medium eggs, beaten

1 T. plain flour

½ tsp sea salt

freshly ground black pepper

To serve (optional):

 

2 T. walnuts, chopped

1 fresh green chilli, thinly sliced

Method

 

Preheat the grill to medium. Heat half the olive oil in a large frying pan and cook the spring onions for 2–3 minutes until softened, then tip the oil and onions into a large bowl. Add all the remaining ingredients to the bowl and stir to combine. Add the remaining oil to the frying pan and place over a medium heat. Pour in the mixture, cover the pan and cook for 5 minutes over a low heat until almost set, then place under the grill for 1–2 minutes to set the top. Serve topped with more freshly ground black pepper, a pinch of sea salt and the walnuts and chilli (if using).

The Ultimate Tomato Sandwich, With Jammy Eggs & Herby Mayo

The Ultimate Tomato Sandwich, With Jammy Eggs & Herby Mayo

The Ultimate Tomato Sandwich, With Jammy Eggs & Herby Mayo

 

The is a recipe for those times when you find the world’s best-looking tomato and you’re so excited to eat it, you don’t even have the patience to close your sandwich before taking a bite. It celebrates heavy-handed mayonnaise application, yolky dregs, and flaky salt.

 

 

2 eggs, plus 1 egg yolk

1 tsp. white vinegar

1/2 tsp. lemon juice

1 tsp. Dijon mustard

1/2 tsp. kosher salt

1 tsp. room-temperature water

1 cup safflower oil (or another neutral oil)

1/2 cup loosely packed basil and chives, very finely chopped (I like to blitz mine in a food processor, for ease); plus more for sprinkling

2 slices rustic, crusty bread

1 large ripe tomato (I like beefsteak), sliced roughly 1/2-inch thick

1 pinch each flaky salt and freshly ground pepper

1 T. olive oil for drizzling

 

Set a pot of water over high heat. Once it reaches a rolling boil, gently add two eggs. Let them boil for six minutes exactly. Meanwhile, fill a bowl with ice and a large splash of cold water, and place it nearby. After six minutes, transfer the eggs to this ice bath. Make the herb mayonnaise. In a bowl, whisk together the egg yolk, white vinegar, lemon juice, Dijon, kosher salt, and water. While whisking like your life depends on it, begin to dribble in the oil a few drops at a time, checking that it’s fully distributed before adding more. Go slowly! Once you’ve added about a third of the oil this way, you’ll have the beginnings of a thick, creamy mayonnaise. Stream in the rest of the oil steadily, continuing to whisk frantically as you go. Once you’ve added all of the oil, fold in the herbs. Set aside as you prepare the other elements. (Note: Mayonnaise can be made a few days in advance and kept in the refrigerator—wait to chop and add the herbs until you’re ready to serve.) Toast the bread slices however you like (I prefer to do it in the stove at 450° F for 4 minutes). While the bread is toasting, peel the soft-boiled eggs in the ice bath. To compile your sandwich, slather one side of each piece of toast with herb mayo. Layer tomato slices on top, and drizzle with olive oil and a pinch each of flaky salt and pepper. Slice the soft-boiled eggs lengthwise and immediately layer on top of the tomatoes, so you don’t lose any yolky dregs! Garnish with a sprinkling of herbs, serve open-faced, and eat immediately.

Moroccan Chermoula

Moroccan Chermoula

Moroccan Chermoula

 

Chermoula is used as a marinade, a seasoning rub but also as a sauce or condiment served on the side. With that in mind, you can use it to:

 

marinate raw meat, fish, poultry or vegetables;

baste ingredients as they cook;

lift a sauce in a stew or tagine by adding it to simmering cooking liquids;

serve alongside grilled vegetables or fish or meat, a bit like a chimichurri or a sauce vierge.

 

The best chermoula is made using a pestle and mortar after first chopping all ingredients to release their oils. However, for a large batch or if you don’t have the magic mortar, a blender or food processor will do. In that case, you might need to add some olive oil or tiny bit of water to help with blending.

 

3 cups fresh coriander (cilantro), – roughly chopped,

1 cup fresh flat leaf parsley, – roughly chopped, leaves only

6 to 8 cloves garlic, – peeled and roughly chopped

1 tsp salt

1 T. ground cumin

1 T. sweet paprika, – powder or paste

1/4 cup extra virgin olive oil

2 T. water – optional not needed if using a pestle and mortar

 

Optional ingredients depending on recipes

1 T. tomato paste – (double it for a red chermoula)

5 T. lemon juice, – freshly squeezed

1 tsp harissa paste, – or to taste

1/2 tsp ground black pepper

1 tsp ground ginger

1 tsp ground turmeric – (for a yellow chermoula)

1 small preserved lemon, seeds removed – (for a lemony chermoula)

 

Roughly chop the herbs and crush the garlic, then follow one of the methods below.

 

Using a Food Processor: Place the herbs and the rest of the ingredients in the blend. Give a few pulses until you are satisfied with the texture. To help with blending, you can thin the mixture with a few T. of olive oil, water or a mix of the two.

 

Using a Mortar and Pestle (Mehraz): Start by pounding garlic and salt. Add the chopped herbs and spices in batches and pound until you are happy with the texture. Note: It is important to chop the herbs properly before crushing them with the pestle, otherwise you will end up with a stringy chermoula.

 

Use immediately or store in a jam jar or similar sealed container. If the paste is quite thick, you could top it off with olive oil. Keep in the fridge for up to a week.

Roasted Salmon with Tangerine Relish

Roasted Salmon with Tangerine Relish

Roasted Salmon with Tangerine Relish

 

1 skin-on salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part

2 tsp. olive oil

salt and pepper

 

Relish

4 tangerines (or 2 medium oranges), rind and pith removed, and segments cut into 1/2 inch pieces (about 1 cup)

1 scallion, sliced thin

2 tsp. fresh lemon juice

2 tsp. olive oil

1 1/2 tsp. fresh ginger

salt and pepper

 

Place the tangerine pieces in a fine mesh strainer set over a medium bowl and drain for 15 minutes. Pour off all but 1 T. tangerine juice from the bowl and whisk in the scallion, lemon juice, olive oil, and ginger. Stir in the tangerine pieces and season with salt and pepper to taste; set aside. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Use sharp knife (or a serrated knife, if need be) to remove any whitish fat from belly of fillet and cut into 4 equal pieces. Make 4 or 5 shallow slashes about an inch apart along skin side of each piece, being careful not to cut into flesh. (You don’t have to serve the fish skin-on, but don’t remove the skin before cooking.) Pat salmon dry with paper towels. Rub fillets evenly with oil and season liberally with salt and pepper. Reduce oven temperature to 275 degrees and remove baking sheet. Carefully place salmon skin-side down on baking sheet. Roast until centers of thickest part of fillets are still translucent when cut into with paring knife or instant-read thermometer inserted in thickest part of fillets registers 125 degrees, 9 to 13 minutes. Transfer fillets to individual plates or platter. Top with relish and serve.

Spaghetti with Garlic, Lemon, Kale and Parmesan

Spaghetti with Garlic, Lemon, Kale and Parmesan

Spaghetti with Garlic, Lemon, Kale and Parmesan

 

1 pound kale, well washed, tough stems removed, leaves thinly sliced

2 T. grated lemon zest (from about 4 lemons)

1 pound spaghetti

Kosher salt and coarsely ground black pepper

3/4 cup extra-virgin olive oil

2 T. fresh lemon juice

6 cloves garlic, finely chopped

3 ounces Parmesan cheese, shaved or freshly grated

 

Bring a large pot of salted water to a boil over high heat. Add the kale and cook for about 5 minutes, stirring occasionally, or until tender. Using a mesh spoon or sieve, scoop the kale out of the water, draining it well, and transfer to a bowl. Return the water to a boil. Add the spaghetti and cook, stirring often to ensure it doesn’t stick together, for about 8 minutes, or until tender but still firm to the bite. Scoop out and reserve 1/2 cup of the pasta cooking water. Drain the spaghetti. Heat a large heavy skillet over medium heat. Add 1/2 cup of the olive oil and the garlic and cook for about 30 seconds, or just until fragrant. Stir in the kale, add the lemon zest, and season with salt and pepper. Add the spaghetti and the remaining 1/4 cup olive oil and toss to coat. Stir in the lemon juice, followed by half of the Parmesan cheese. Season to taste with salt and pepper. Stir in enough of the reserved cooking water to moisten the pasta as necessary. Divide the pasta among four pasta bowls, top with the remaining Parmesan cheese, and serve.

DIY “Instant” Oatmeal

DIY “Instant” Oatmeal

DIY “Instant” Oatmeal

 

2 C. Old-Fashioned Rolled Oats

½ C. dried Fruit, such as raisins or craisins, diced dried Apples or diced Dried Apricots

½ C. slivered or chopped Roasted Nuts

½ tsp. ground Cinnamon

 

Mix well and store in sealed container. When ready to make, scoop 1/3 C. mix into a deep bowl. Add 2/3 C. water and stir well. Microwave on high for 2 minutes, until water is absorbed and oats are tender. Oatmeal will thicken as it cools. If you prefer thicker oatmeal, scale back the water by 1-2 T. Add milk and/or maple syrup if desired.

Add fruit by season if desired

Unstuffed Chicken Cordon Bleu

Unstuffed Chicken Cordon Bleu

Unstuffed Chicken Cordon Bleu

 

1 T. olive oil

4 (6- to 8-ounce) boneless, skinless chicken breasts

2 T. Dijon mustard

4 slices (4 ounces) deli ham

1 cup (4 ounces) shredded Gruyere cheese

1 Ritz crackers (1 % ounces)

 

Adjust oven rack to lower-middle position and heat oven to 475 degrees. Brush rimmed baking sheet with oil. Trim chicken, pat dry with paper towels, season with pepper, and arrange on prepared sheet. Spread mustard over top of chicken, then top each breast with 1 slice ham, folded in half, and 1/44 cup Gruyere. Coarsely crush crackers and sprinkle over top, pressing on crumbs to adhere. Bake until chicken registers 160 degrees, about 20 minutes, rotating sheet halfway through baking. Serve.

Herb and Preserved Lemon Salsa

Herb and Preserved Lemon Salsa

Herb and Preserved Lemon Salsa

 

2 large handfuls mixed herbs, such as flat-leaf parsley, basil, and mint, washed, dried, and de-stemmed

1 clove garlic, peeled

¼ preserved lemon, rinsed and finely chopped

1 T. Dijon mustard

4 T. extra-virgin olive oil

Salt and freshly ground pepper, to taste

 

Roughly chop your herbs into one large pile. Add the garlic into the mix and continue chopping until the herbs are finely chopped and the garlic is nearly a paste. Spoon into a small serving bowl and whisk in the remaining ingredients. The oil should coat the herbs and pool around the sides of the bowl. Season to taste with salt and pepper, or more preserved lemon as desired. The flavor should be fresh and a little sour.

Beans and Greens Gratin

Beans and Greens Gratin

Beans and Greens Gratin

 

Extra virgin olive oil

½ stick unsalted butter

2 onions, sliced

3 cloves garlic, minced

1 fat leek, cleaned and sliced into rounds

kosher salt and freshly ground black pepper

pinch chili flakes

1 large bunch white-stemmed Swiss chard

2 T. fresh thyme leaves

1 T. chopped fresh rosemary

1 tsp. white wine vinegar

2 cups cooked white or brown beans with some of the cooking broth

1 cup grated hard sheep’s milk cheese, like Pecorino

2 cups fresh breadcrumbs (pulse a couple of slices of good bread in the food processor to make coarse crumbs)

 

Preheat oven to 400°F. In a heavy-bottomed pan heat 2 T. olive oil and 2 T. butter, then add the onions, garlic and leeks. Season with salt and pepper and add the chili flakes. Sauté slowly until onions are softened and caramelized, about 15-20 minutes but as long as 30; you want them to turn a deep golden brown. While the onions cook, strip the leaves of the Swiss chard; chop the stems and slice the leaves, keeping them separate. When the onions are about halfway to brown, add the Swiss chard stems to the pan, stirring to combine. Once everything is a nice golden brown, add the sliced chard leaves, the herbs, and the vinegar, tossing to wilt. Butter the bottom of a ceramic oval baker or casserole dish and spread the onion and chard mixture at the bottom. Layer on the cooked beans and pour in enough liquid to come about halfway up the casserole (this helps the beans not to dry out in the oven). Sprinkle the grated cheese over the beans and then spread the breadcrumbs on top. Dot with the remaining butter, season again with salt and pepper, and bake in the oven for 45-50 minutes, or until bubbly and golden brown on top.

Honeyed Chicken (Game of Thrones)

Honeyed Chicken (Game of Thrones)

Honeyed Chicken (Game of Thrones)

 

1 whole chicken for roasting

olive oil/butter (1 T.)

salt

 

1/2 cup apple cider vinegar

1/3 cup honey

Dash of mint, dried or fresh (abt. 1 tsp.)

Small handful of raisins

1 T. butter

 

Rub the chicken down with olive oil/butter and salt. This makes the skin crispy and delicious. Cook in an oven at 450 degrees F for approximately an hour, or until the juices run clear, and the thick meat of the breast is no longer pink. While your chicken is roasting away in the oven, combine all ingredients in saucepan and allow to simmer until the raisins plump and the sauce reduces slightly. Remove from heat, and when the chicken is done, spread the sauce and raisins over the bird.

Fig Preserves & Buffalo Mozzarella Toast with Pink Peppercorn Salt

Fig Preserves & Buffalo Mozzarella Toast with Pink Peppercorn Salt

Fig Preserves & Buffalo Mozzarella Toast with Pink Peppercorn Salt

 

1 buffalo mozzarella ball, drained from its liquid

2 slices dried fruit country loaf

A few spoonfuls of fig preserves – blackberry or currant jams work nicely too

A few pinches of pink peppercorn salt – to your taste (see directions)

Good olive oil, for the toast

 

Pink peppercorn salt blend is as it sounds: mix together 2:1 pink peppercorns and French grey salt. With your fingers, gently rub the two together a bit to combine, so that the flaky pink shells intermingle throughout. Drizzle bread with olive oil and bake until golden in a toaster oven. If you don’t have one, use the regular oven set to 350°. It will take about 7-10 minutes to achieve golden crispness. Place toast on plates. Tear mozzarella into pieces and place onto toast. Spoon preserves on top, to your taste. At the table, sprinkle the pink peppercorn salt to finish, with extra available as needed.

Double-Glazed Salmon with Ginger and Apple Cider for Two

Double-Glazed Salmon with Ginger and Apple Cider for Two

Double-Glazed Salmon with Ginger and Apple Cider for Two

 

For a quick, high-impact salmon entrée, we started by brining center-cut fillets in a salt and sugar solution and making full-flavored, glossy glaze. We built that glaze on apple cider, sharpening its flavor with tangy cider vinegar and spicy ginger and seasoning it with soy sauce. Rather than relying on lots of sugar to thicken the glaze, we stirred in a little cornstarch. We applied the glaze to fillets that we had seared on the stovetop until they were well browned and then let the fish finish cooking gently in the oven. We finished our fillets by painting on another coating of the clingy, gingery glaze just before serving

 

2 T. table salt for brining

2 T. sugar for brining

2 (6- to 8-ounce) skin-on salmon fillets

2 T. plus 1 tsp. apple cider

1½ T. cider vinegar

1 T. sugar

2 tsp. soy sauce

¾ tsp. cornstarch

1 (½-inch) piece ginger, peeled and lightly smashed

½ tsp. vegetable oil

1½ tsp. minced fresh parsley or chives

 

If apple cider is unavailable, substitute apple juice. Use the bottom of a small saucepan or skillet to smash the ginger. To ensure uniform cooking, buy a 12- to 16-ounce center-cut salmon fillet and cut it into two pieces. If your salmon is less than 1 inch thick at its thickest point, check for doneness after 10 minutes of roasting in step 3. 1 Adjust oven rack to middle position and heat oven to 300 degrees. Dissolve salt and 2 T. sugar in 1 quart cold water in large container. Submerge salmon fillets in brine and let stand at room temperature for 15 minutes. Remove fillets from brine and pat dry with paper towels. 2 Meanwhile, combine cider, vinegar, sugar, soy sauce, and cornstarch in small saucepan and stir until no lumps remain. Add ginger and bring to simmer over medium-high heat, stirring frequently. Continue to cook, stirring frequently, until thickened, about 30 seconds longer. Remove from heat and let ginger steep for at least 5 minutes. Discard ginger and transfer 1 T. glaze to small bowl. Heat oil in 10-inch ovensafe nonstick skillet over medium-high heat until just smoking. Place fillets, flesh side down, in skillet and cook until flesh side is well browned, 2 to 3 minutes. Flip fillets and reduce heat to low. Brush tops of fillets with reserved 1 T. glaze. Transfer skillet to oven and cook until centers are still translucent when checked with tip of paring knife and register 125 degrees (for medium-rare), 10 to 15 minutes. Wash and dry brush. 4 Brush remaining glaze on top and sides of each fillet and sprinkle with parsley. Transfer to platter or individual plates and serve.

 

Variations:

 

LEMONY THYME GLAZE

 

¼ cup lemon juice (2 lemons)

3 T. water

2 T. sugar

4 tsp. soy sauce

1 1/2 tsp. cornstarch

6 sprigs fresh thyme

 

Combine lemon juice, water, sugar, soy sauce, and cornstarch in small saucepan and stir until no lumps remain. Add thyme sprigs and bring to simmer over medium-high heat, stirring frequently. Continue to cook, stirring frequently, until thickened, about 1 minute longer. Remove from heat. Discard thyme sprigs just before using.

 

 

SMOKY MAPLE GLAZE

 

White wine or champagne vinegar can be substituted for the red wine vinegar, if desired.

 

1/3 cup red wine vinegar

3 T. maple syrup

4 tsp. soy sauce

1 1/2 tsp. cornstarch

1/8 tsp. liquid smoke

 

Combine all ingredients in small saucepan and stir until no lumps remain. Bring to simmer over medium-high heat, stirring frequently. Continue to cook, stirring frequently, until thickened, about 1 minute longer. Remove from heat.

Toast with Poached Egg a la Romana

Toast with Poached Egg a la Romana

Toast with Poached Egg a la Romana

 

1 cup meatless spaghetti sauce, of your choice

4 eggs

salt (optional)

pepper

4 slices toast

grated Romano cheese

 

Heat sauce in a skillet over medium heat. (If sauce is boiling, it is too hot–turn down the heat.). Carefully drop eggs one at a time into the sauce, season with salt and pepper, cover and let simmer 5 minutes. Transfer 1 egg and some sauce to each slice of toast and sprinkle top with cheese.

Berkshire Blue Cheese Samosas

Berkshire Blue Cheese Samosas

Berkshire Blue Cheese Samosas

 

3 sheets Tunisian brick dough or puff pastry

¼ stick unsalted butter, melted

2 medium onions, finely chopped (roughly 2 cups chopped)

2 T. olive oil

Salt and pepper to taste

1 tsp. dried thyme

1 pound Berkshire Blue Cheese, thinly sliced

2 T. extra-virgin olive oil

1 T. balsamic glaze

Fresh arugula or baby greens, to serve

Toasted pumpkin seeds for garnish (optional)

 

Roll pre-made pastry dough into an 18- by 14-inch sheet and cut 4 (7-inch) circles. Split each circle in half. Brush top side of dough with melted butter. Heat olive oil in a medium-size sauté pan. Add chopped onions and cook for 2 minutes. Add salt, pepper and thyme. Cook on low-medium heat for 30 minutes, until the onions are caramelized. Remove from heat and let cool for 5 minutes Spread a portion of cooled onion-herb mixture over one side of each half-circle of the pastry dough. Add sliced blue cheese in an even layer on top of caramelized onion layer. Brush open edges with melted butter, fold corners of pastry dough to form little triangles, gently pressing buttered sides to seal. Using a nonstick frying pan, add triangles to lightly pan-sear each side (about 1 minute each) until golden. Serve samosas over a bed of fresh arugula or baby greens, dressed with extra-virgin olive oil and a balsamic glaze. Top salad with toasted pumpkin seeds to add a nice crunch.

Holiday Crantini

Holiday Crantini

Holiday Crantini

 

2 ounces White Cranberry Juice

1 ounce Vodka or Gin

1/2 ounce Triple Sec

 

Mix in a shaker with ice. Shake and pour. Garnish with dried cranberries.

Confit Mushrooms

Confit Mushrooms

Confit Mushrooms

 

1 ½ lb mushrooms (of your choice)

2 T. minced shallots

1 T. fresh thyme leaves

2 C. neutral olive oil or grapeseed oil

Salt, to taste

 

Clean the mushrooms by wiping them with a damp paper towel. If the stems are edible, simply trim the ends; otherwise, separate the caps from the stems and reserve the stems to make a mushroom broth. In a saucepan, combine the minced shallots, thyme leaves, cleaned mushrooms, and oil. Heat gently for about 40 minutes; you do not want the oil to bubble or the shallots to burn. Remove from heat and cool completely. Season with salt to taste and transfer to a cool, sterilized jar. Store in the fridge for up to 2 weeks.

Black Pepper-Parmigiano Dutch Baby with Arugula and Cherry Tomatoes

Black Pepper-Parmigiano Dutch Baby with Arugula and Cherry Tomatoes

Black Pepper-Parmigiano Dutch Baby with Arugula and Cherry Tomatoes

 

1⅓ cups (186g) all-purpose flour

1 T. sugar

½ tsp. coarsely ground black pepper, divided

½ tsp. kosher salt, divided

6 large eggs

1 cup (240mL) whole milk

2 T. extra-virgin olive oil, divided

1 tsp. minced chives

½ tsp. minced fresh thyme

2 T. unsalted butter

1½ ounces Parmigiano-Reggiano cheese, shredded (½ cup), divided

1 pint cherry tomatoes, halved if small or quartered if large

3 cups (85g) arugula

1 tsp. grated lemon zest plus 1 T. juice

 

Whisk flour, sugar, ¼ tsp. black pepper and ¼ tsp. salt in a large bowl. Whisk milk, eggs and 1 T. olive oil together in a second bowl. Whisk ⅔ of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth. Add chives and thyme and whisk to combine. Leave whisk in batter and allow to rest. Adjust the oven rack to the lower-middle position, place a 12-inch cast-iron or other oven-safe nonstick skillet on the rack and set the oven to 425°F. When the oven is hot, add remaining butter to the skillet and return to the oven until foaming subsides and the butter is lightly browned, 30 to 60 seconds. Carefully remove the skillet from the oven and swirl so the butter coats the bottom of the pan. Whisk batter one last time to combine, then pour into the skillet. Sprinkle evenly with ¼ cup Parmigiano. Bake until the pancake is puffed, and its top is well browned, 18 to 22 minutes. While Dutch baby bakes, place tomatoes, arugula, remaining olive oil, lemon zest, lemon juice and remaining salt and pepper in a bowl and toss to combine. Season with additional salt to taste. Add tomato salad to top of Dutch baby, garnish with remaining Parmigiano and serve.

Holiday Popcorn Balls

Holiday Popcorn Balls

Holiday Popcorn Balls

 

6 T. unsalted butter

1 10-ounce bag mini marshmallows

1/4 C. brown sugar

8 C. popped salted popcorn

Unsalted butter

 

Melt the butter in a large heavy stockpot. Add the marshmallows and the sugar and stir until melted. Remove from the heat and stir in the popcorn. Butter your hands and shape the balls into desired sizes. Set on a parchment paper or silicone-lined cookie sheet to set.

For PEANUT BUTTER POPCORN BALLS, reduce the butter to 4 T. and add 1/3 C. creamy Peanut Butter.

*To color the popcorn balls, add a few drops of food coloring to the smooth marshmallow mixture. Mix well to distribute the color evenly, then pour the marshmallow mixture over the popcorn as instructed above.

Bacon & Chive Egg Clouds

Bacon & Chive Egg Clouds

Bacon & Chive Egg Clouds

 

4 eggs

¼ cup parmesan cheese, grated

¼ cup bacon, crumbled

¼ cup green onions or chives, sliced

Salt & black pepper, to taste

 

Preheat your oven to 450 degrees and line a baking sheet with parchment paper. Then carefully separate the egg whites from the egg yolks. Place the whites in a large mixing bowl and place each yolk in a separate small ramekin. (This makes it easier to add the yolks to your egg whites later.) Next use an electric mixer to beat your egg whites until stiff peaks form. (About 2 minutes.) Then gently fold in your parmesan cheese, bacon bits and green onion. Spoon 4 mounds of your egg white mixture onto your prepared baking sheet and make a small well in the center of each with the back of a spoon. Then place the baking sheet in the oven and bake for 3 minutes. Once done, remove the pan from the oven and place a yolk in the center of each well. Then return the pan back to the oven and cook for 3-5 more minutes or until the yolks are cooked to your liking. Season with salt and pepper to taste then serve with extra sliced green onions sprinkled on top.

Terrence Hill’s Beans

Terrence Hill’s Beans

Terrence Hill’s Beans

 

2 T. olive oil

1 bunch scallions, white and green parts, sliced

5 garlic cloves, crushed lightly

6 pancetta rashers, sliced into ribbons

3 T. tomato paste

2 cups red kidney beans

3 cups chicken stock or water to cover

1 T. brown sugar

2 Poblano peppers, soaked, seeded and chopped roughly

3 sprigs thyme

1 bunch flatleaf parsley

1 T. red wine vinegar

2 cups dry but fruity red wine

salt and pepper

 

Soak the beans in water overnight or bring to a boil and allow to rest in water until it is cold, discarding water in either event. In the olive oil, gently sauté the scallions, the garlic, and add the pancetta, cooking over medium heat until the fat runs a little. Add the tomato paste and stir until it has lightly caramelized.

Add the drained beans, with enough chicken stock or water to cover them. Add the sugar, the peppers and the herbs, stir, and cover. Cook gently until the beans are fork-piercable tender, adding additional stock or water from time to time. When barely tender add vinegar and red wine. Cook, with lid removed, until the wine has been absorbed. Taste! Add freshly ground black pepper and salt to taste. Serve with crusty baguette and sweet butter. Not that Terence ever had either. Or the wine for that matter.

Finishing Salts

Finishing Salts

Finishing Salts

 

Chili-Lime Cumin Salt

 

2 T. cumin seeds

1 tsp. crushed red pepper flakes

1 T. finely grated lime zest

2 T. flaky salt

 

Toast the cumin seeds in a small dry skillet over medium heat, shaking often, until fragrant, 1 to 2 minutes. Transfer to a bowl and add the crushed red pepper flakes, lime zest, and flaky salt. Stir to combine, rubbing the zest in with your fingers. Leave at room temperature, tossing whenever you think about it, until the zest is dry (a few hours to overnight). Cover and store at room temperature up to 3 months.

 

Pepita-Pepper Salt

 

¼ cup pumpkin seeds, chopped

1 T. coarsely ground black pepper

2 T. flaky salt

 

Toast the pumpkin seeds in a small dry skillet over medium heat, shaking often, until golden and fragrant, about 2 minutes. Transfer to a bowl and add the black pepper and flaky salt. Stir to combine. Cover and store at room temperature up to 3 months.

 

Lemon-Sesame Salt

 

1/4 cup black or white sesame seeds

1 T. finely grated lemon zest

2 T. flaky salt

 

Toast the sesame seeds in a small dry skillet over medium heat, shaking often, until fragrant, 1 to 2 minutes. Transfer to a bowl and add the lemon zest and flaky salt. Stir to combine, rubbing the zest in with your fingers. Leave at room temperature, tossing whenever you think about it, until the zest is dry (a few hours to overnight). Cover and store at room temperature up to 3 months.

Rabanadas (Brazilian French Toast)

Rabanadas (Brazilian French Toast)

Rabanadas (Brazilian French Toast)

 

4 medium eggs

360 ml (1 1/2 cup) milk

1/2 tsp salt

1/2 tsp cinnamon powder

1 T. sugar

1 baguette

500 ml (2 cups) canola oil, for frying

 

2 T. sugar

1/2 tsp cinnamon powder

 

In a large baking dish combine milk, salt, cinnamon powder, and sugar. Beat with a whisk to combine. Cut the baguette into 2 cm (1-inch) slices. Soak the bread slices in the prepared egg mixture. Set aside for 2 minutes, then turn the bread and leave to soak for another 2 minutes per side. Pour oil into a deep skillet and place over medium heat. Cook until the oil reaches 170 °C / 340 °F then carefully add the bread in a single layer. Deep-fry in two alternations. Deep-fry for 3 minutes, then turn the french toast and continue to fry for another 3 minutes. Transfer the French toast to a baking sheet lined with paper towels to get rid of any excess oil. Repeat the process with the rest of the oil. Make the sugar coating. In a bowl combine sugar and cinnamon powder. Coat the warm French toast in cinnamon sugar and serve as soon as possible.

Za’atar Blend

Za’atar Blend

Za’atar Blend

 

Za’atar is an herby, nutty, tangy Middle Eastern spice blend. It’s named after its primary ingredient, hyssop leaves, that are dried and blended with toasted sesame seeds, herbs, spices, and ground sumac. Fresh or dried za’atar leaves can be hard to find in American supermarkets but you can use dried oregano or thyme in its place.

 

1 T. ground cumin

1 T. ground coriander

1 T. sesame seeds

1 tsp. ground sumac or freshly grated lemon zest

1 T. dried oregano or thyme

 

Place ingredients in a jar or other resealable container and shake or stir to combine. Za’atar will keep in an airtight container at room temperature for a couple of months.

Lemon, Coconut, and Pistachio Cake

Lemon, Coconut, and Pistachio Cake

Lemon, Coconut, and Pistachio Cake

 

1/2 cup Unsalted Butter , room temperature

1 1/4 cups Granulated Sugar , divided

3 Large Eggs , room temperature

1 1/4 cups All-Purpose Flour

1/2 tsp Baking Powder

1/2 tsp Kosher Salt

1/4 tsp Baking Soda

1/4 cup Unsweetened Shredded Coconut

1/3 cup Shelled Unsalted Pistachios

1/2 cup Full-Fat Coconut Milk

1 T. Lemons , zested (about 2 lemons)

1/3 cup Lemon Juice , freshly squeezed, divided

1/2 tsp Vanilla Extract

2 T. Full-Fat Coconut Milk

1 T. Unsweetened Shredded Coconut

 

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan, line the bottom with parchment paper, then grease the paper and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, combine the Unsalted Butter (1/2 cup) and Granulated Sugar (1 cup) . Beat on medium speed for 3-5 minutes, until light and fluffy. With the mixer on medium speed, add the Large Eggs (3) one at a time, scraping down the bowl after each addition. Beat for one more minute, until the batter is pale and thick. In a medium bowl, sift together the All-Purpose Flour (1 1/4 cups) , Baking Powder (1/2 tsp) , Kosher Salt (1/2 tsp) , and Baking Soda (1/4 tsp) . Add the Unsweetened Shredded Coconut (1/4 cup) and set aside. Place the Shelled Unsalted Pistachios (1/3 cup) in the bowl of a food processor and process until coarsely chopped. Remove 1 1/2 T. and set aside for garnish. Continue processing until the pistachios are very finely ground. Measure to make sure you have 1/4 cup, and add it to the bowl with the dry ingredients. In another bowl, combine Full-Fat Coconut Milk (1/2 cup) , zest of the Lemons (1 Tbsp) , Lemon Juice (3 Tbsp) , and Vanilla Extract (1/2 tsp) . Add the wet and dry mixtures alternately to the batter, beginning and ending with the dry. Do not overmix. Transfer to the prepared pan and bake for 45-50 minutes, until a cake tester comes out clean. Allow to cool in the pan for 10 minutes, then invert onto a rack set over a tray to continue cooling. In a small saucepan, combine the Granulated Sugar (1/4 cup) , Full-Fat Coconut Milk (2 Tbsp) , and Lemon Juice (2 Tbsp) . Bring to a simmer, stirring to dissolve the sugar, then remove from the heat. While the cake is still warm, slowly pour the syrup over the top of the cake. Sprinkle with the reserved pistachios and Unsweetened Shredded Coconut (1 Tbsp) , cool completely, and serve.

Garlic-Shallot Crunch

Garlic-Shallot Crunch

Garlic-Shallot Crunch

 

4 large Shallots, peeled and thinly sliced into rings (about 1 cup)

1 head garlic, cloves separated and thinly sliced (about 1/2 cup)

1 to 1 1/2 C. vegetable or other neutral oil

Kosher salt

 

Combine the shallots and garlic in a small pot. Add enough vegetable oil just to cover and place over medium heat. When the shallots and garlic are sizzling vigorously, about 4 minutes in, reduce the heat to low. Continue to cook, stirring occasionally, until golden brown, 15 to 20 minutes. Use a slotted spoon to transfer the shallots and garlic to a paper towel-lined plate and season with a little salt. Let oil cool, then store in an airtight container in the fridge for up to 1 week. Crunchies will keep in an airtight container at room temperature for about 1 month.

 

Use flavorful leftover oil to sear fish or make a vinaigrette.

Crunchy Seed Braid

Crunchy Seed Braid

Crunchy Seed Braid

 

283g (1¼ C.) lukewarm water

35g (3 T.) vegetable oil

241g (2 C.) Bread Flour

170g (1½ C.) White Whole Wheat Flour

43g (½ cup) traditional rolled oats

1½ tsp. salt

25g (2 T.) sugar

28g (¼ cup) nonfat dry milk

2 tsp. instant yeast

 

1 large egg white beaten with 1 T. cold water

85g (generous ½ cup) mixed seeds – poppy, sesame, flax, fennel, and anise are all good choices.

 

Mix all of the dough ingredients, and mix and knead – by hand, stand mixer, or bread machine – to make a smooth, supple dough. Place the dough in a lightly greased, covered container, and allow it to rise for 60 to 90 minutes (it will become quite puffy, though it may not double in size). Gently deflate the dough, and divide it into three pieces. Roll/stretch each piece into a 60cm (24-inch) log. Brush the logs with the beaten egg white, coating them as well as you can. Sprinkle with the seeds. Roll them over, brush with egg white, and sprinkle on more seeds. Roll them around a bit, to coat as completely as possible. Allow the logs to rest for 15 minutes, uncovered. Squeeze the three logs together at one end, braid, and when you get to the end, squeeze the three pieces together and tuck them underneath. Transfer the braid to a lightly greased or parchment-lined pan, brush with more egg white, and sprinkle with any leftover seeds.

Cover the braid, and let it rise for 1 hour, till the braid has become noticeably puffy. Toward the end of the rising time, preheat the oven to 220℃ (425°F). Bake the bread for 15 minutes. Tent it lightly with foil (to prevent over-browning), reduce the oven temperature to 180℃ (350°F), and bake for an additional 10 to 15 minutes, until the crust is golden and the braid’s internal temperature registers 89℃ (190°F.)

Remove it from the oven, and cool on a rack.

Cured Egg Yolks

Cured Egg Yolks

Cured Egg Yolks

 

1¾ cups kosher salt

1¼ cups sugar

4 large egg yolks

Nonstick vegetable oil spray

Preparation

 

Whisk salt and sugar in a medium bowl to combine. Evenly spread out half of salt mixture in an 8×8″ glass baking dish. Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly. Carefully place an egg yolk in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic. Chill 4 days.  Preheat oven to 150°. Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels. Generously coat a wire rack set inside a rimmed baking sheet with nonstick spray; place yolks on rack. Dry out in oven until opaque and texture is like a firm Gruyère cheese, 1½–2 hours. Let cool. (Alternatively, if your oven doesn’t go that low, you can dry out eggs in an unheated oven for 2 days.) Finely grate cured egg yolks over soups, pastas, or salads as you would a hard cheese. Do Ahead: Yolks can be cured 1 month ahead. Place in an airtight container and chill.