Apple Spice Cake

Apple Spice Cake

Apple Spice Cake

 

3 cups all-purpose flour

1 1/2 cups of sugar

1 1/2 tsp. baking soda

1 tsp. baking powder

¾ tsp. salt

3 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground ginger

½ tsp. cloves

1/4 tsp. allspice

1/3 cup warm milk

1 cup of melted butter (or coconut oil)

3 cups grated apples)

½ T. of vanilla

Optional: caramel sauce (recipe below)

 

1/4 cup maple syrup

1/4 cup honey

1/4 cup of sugar (coconut sugar works)

3/4 cups of heavy cream +2 T. divided (coconut cream works)

2 T. butter (vegan butter works)

¼ tsp. salt

1 tsp. vanilla

 

Preheat oven to 325°F and lightly spray and line the bottom of a 9-inch springform pan with parchment. In a medium bowl, mix together the dry ingredients. Add in the warm milk, melted butter, and vanilla. Combine. Add in this grated apple and mix until it is well combined and the apple is evenly distributed. Pour batter into the pan and smooth the top with a spatula. Add apple slices if you choose. Bake for 65-75 minutes until the center is cooked through. Allow to cool for 5 minutes and remove from springform pan and if using caramel, pour over cake while it is still warm.  Over medium heat in a medium pot, combine maple syrup, honey, sugar, ¾ cup heavy cream, salt, and butter.  Bring to a boil and reduce heat to med-low, making sure to keep it at a low boil. Watch it closely as it will boil up as it heats.  Once it reaches about 235°(softball stage and will just barely start to turn golden), remove from heat, add vanilla and 2 T. of heavy cream. Store in an airtight container for about two weeks in the refrigerator. If the sauce gets too hard in the fridge, gently warm it in the microwave 20s at a time, and it will become pouring consistency again.

Field Mushrooms Stuffed with Taleggio and Prosciutto

Field Mushrooms Stuffed with Taleggio and Prosciutto

Field Mushrooms Stuffed with Taleggio and Prosciutto

 

2 tablespoons olive oil, plus extra to drizzle

2 red onions, thinly sliced

6 field mushrooms, stalks trimmed

1/3 cup roughly chopped sundried tomatoes, drained

8 prosciutto slices, cut into strips

250g Taleggio cheese (from delis), sliced

1 tablespoon chopped flat-leaf parsley leaves

 

Heat oil in a saucepan over medium heat. Add onions and cook, stirring occasionally, for 10 minutes or until caramelized. Preheat the oven to 180°C. Place the mushrooms in a baking dish, cup-side up. Divide the tomato, onion and prosciutto among mushrooms, then top with cheese. Season, drizzle with extra oil, then bake for 20 minutes or until the mushrooms are tender and the cheese has melted. Garnish with parsley and serve.

“I Want Chocolate Cake” Cake

“I Want Chocolate Cake” Cake

“I Want Chocolate Cake” Cake

 

6 tablespoons (85 grams) unsalted butter, at room temperature

3/4 cup (145 grams) firmly packed dark brown sugar

2 tablespoons (25 grams) granulated sugar

1 large egg

1 large egg yolk

3/4 cup (175 ml) buttermilk (see Notes for other options)

1 teaspoon (5 ml) vanilla extract

1/2 cup (41 grams) Dutch cocoa powder

1 cup (125 grams) all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon table or fine sea salt

 

2 ounces (55 grams) unsweetened chocolate, melted and cooled

1 1/2 cups (180 grams) powdered sugar (sifted if lumpy)

1/2 cup (4 ounces or 115 grams) unsalted butter, at room temperature

Pinch of fine sea salt (optional)

1 tablespoons cream or whole milk

1/2 teaspoon vanilla extract

 

Make the cake: Heat oven to 350°F (175°c). Line the bottom of an 8-inch square cake pan with parchment paper, and either butter the parchment and exposed sides of the pan, or spray the interior with a nonstick spray. In a large bowl, use a hand or stand mixer to beat the butter and sugars until fluffy; scrape down bowl. Add the egg, yolk and vanilla and beat until combined, then the buttermilk and mix again. Scrape the bowl down well and don’t worry if the batter looks uneven. Place your flour, cocoa, baking soda, baking powder and salt in a sifter (I find this step necessary because my cocoa is very lumpy) and shake it over the batter bowl. Stir on low until just combined; scrape down bowl a final time. Scoop batter into prepared pan and smooth flat. Bake for 18 to 22 minutes (updated, based on feedback) 25 to 35 minutes, until a toothpick inserted into the center comes out clean. Let cool for 5 to 10 minutes in cake pan on cooling rack, then flip out onto rack or serving plate to completely finish cooling before frosting. Speed this up by placing it outside for 10 minutes (thanks, winter!).  Make the frosting: Place frosting ingredients in a food processor and run machine to mix. Scrape down bowl then process for another 1 to 2 minutes (updated based on feedback) just until smooth and somewhat fluffed. [Don’t have a food processor? Beat butter, powdered sugar and salt, if using, in a large bowl with an electric mixer until fluffy. Pour in chocolate, milk and vanilla, beat until combined, then one more minute to whip it further.] Scoop the frosting onto the cooled chocolate cake and swirl it around. Finish with rainbow sprinkles; don’t even fight it. Cut into squares and prepare for your family/roommates to completely freak out when they spy it on the counter. (But only share if they offer to do dishes.) Cake keeps at room temperature for a day or two, or in the fridge up to a week, or so I’ve heard but never tested out. Notes: Red wine chocolate cake, mocha chocolate cake: You could replace the buttermilk in full with yogurt or sour cream thinned with a little milk or water, with red wine or replace 1/2 cup of it with strong coffee. (Keep 1/4 cup buttermilk so you’ll have an acidic ingredient to wake up the baking soda.)

Berry Bulgur Breakfast Bake

Berry Bulgur Breakfast Bake

Berry Bulgur Breakfast Bake

 

1 T. butter or flavorless oil 14 g

3 ripe bananas sliced

2 ½ cups frozen or 1 ½ cups thawed mixed berries 12 oz, 340 g

½ cup fine or medium grind bulgur 94 g

½ cup rolled oats 67 g

3 T. brown sugar 25 g

¼ tsp. salt 1.5 g

1 tsp. cinnamon 2.6 g

2 cups milk 473 mL, whichever variety you prefer

2 eggs

1 tsp. vanilla extract 5 mL

½ cup coconut flakes 20 g, optional

 

Heat butter or oil over medium/high heat in a cast iron skillet (if possible) or large frying pan. Add sliced bananas and cook about 3 minutes on each side, until bananas begin to brown and caramelize. Remove from heat. If you have a cast iron skillet, we’ll bake this right in the skillet. If you do not, grease a medium-sized baking dish and transfer bananas into the dish. Evenly layer thawed berries onto the bananas. In a separate bowl, mix bulgur, oats, brown sugar, salt, and cinnamon. Pour evenly over berries. In a separate bowl, mix milk, eggs, and vanilla. Slowly pour evenly over bulgur mixture. Sprinkle coconut flakes over top. Bake at 375 degrees F (190 C) for 45 to 60 minutes, until top is lightly browned. Enjoy warm or cold, drizzled with honey or topped with a dollop of Greek yogurt and fresh berries.

Blender White Bread

Blender White Bread

Blender White Bread

 

3 1/2 C. all-purpose flour, divided

1 (1/4 oz) package active dry yeast

1 C. milk

1/4 C. shortening

2 T. granulated sugar

1 tsp. salt

1 egg

 

Pour 1 1/2 C. flour and the yeast into a blender. Cover and pulse until thoroughly mixed. In a small saucepan over low heat combine the milk, shortening, sugar, and salt. Stir until shortening is melted. Remove from heat and cool until it is just barely warm to the touch. Pour shortening mixture into the blender along with the flour mixture. Add the egg and blend using the lowest setting until mixed. Transfer blended mixture to a large bowl and add just enough of the remaining flour to produce a reasonably stiff dough mixture. Cover bowl with towel and let dough rise for about 45 minutes or until dough is doubled in size. Punch down the dough while inside the bowl and then transfer dough to a lightly floured surface and allow the dough to rest for 5 minutes. Grease a 9 x 5-inch loaf pan. Shape dough into a loaf and transfer greased loaf pan. Sit aside and let rise for an additional 35 to 45 minutes, or until the dough has once again doubled in size. Preheat oven to 375°F and bake for 40 to 45 minutes or until the bread turns a deep, golden brown in color. Remove from oven; let cool at room temperature, then slice and enjoy.

Frosted Strawberry Lemonade

Frosted Strawberry Lemonade

Frosted Strawberry Lemonade

 

1½ quarts strawberry ice cream

1½ cups lemonade

 

Process 3 cups ice cream and ¾ cup lemonade in a blender until smooth. Pour into glasses. Repeat with remaining ice cream and lemonade. Serve immediately.

Steak Sauce Burgers

Steak Sauce Burgers

Steak Sauce Burgers

 

2 T. butter

1 onion, thinly sliced

¾ lb. ground beef

¼ cup steak sauce, divided

1 slice Swiss cheese

¼ cup mayonnaise

1 T. prepared horseradish

1 T. chopped fresh parsley

2 French steak rolls, split and toasted

 

Preheat grill or grill pan to medium-high heat. Melt butter in a skillet over medium-high heat. Add onion; cook 15 minutes, stirring often, until onion is very tender and browned. Stir in 2 T. steak sauce. Meanwhile, combine beef and 2 T. steak sauce. Shape mixture into 2 oblong patties to match the shape of the rolls. Season lightly with salt and pepper. Grill patties, covered, 5 to 6 minutes per side or until no longer pink. Top each with 1 slice cheese, and grill 1 minute longer or until cheese is melted. Stir together mayonnaise, horseradish, and parsley in a bowl. Serve cheese-topped patties on toasted rolls with saucy onions and mayonnaise mixture.

Chicken Cordon Bleu Sandwiches

Chicken Cordon Bleu Sandwiches

Chicken Cordon Bleu Sandwiches

 

2 lb boneless, skinless chicken breasts

1 tsp. garlic salt

2 T. olive oil

12 slices Texas toast

6 T. mayonnaise

12 slices mozzarella cheese

½ lb thinly sliced honey ham

6 T. butter, softened

 

Preheat oven to 400°F. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle with garlic salt. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done. Let stand 5 minutes; slice. Spread mayonnaise over one side of each bread slice. Top each with 1 slice cheese. Arrange chicken and ham over half of bread slices; cover with remaining bread slices, cheese side down. Spread butter over outsides of sandwiches. Place sandwiches on a lightly greased baking sheet. Bake 20 minutes or until bread is toasted and cheese is melted.

Sparkling Peach-Basil Lemonade

Sparkling Peach-Basil Lemonade

Sparkling Peach-Basil Lemonade

 

⅓ cup organic sugar

⅓ cup water

1 (0.5-oz) pkg fresh basil

2 cups sliced peaches

½ cup fresh lemon juice

2 cups ice cubes

2 (12-oz) bottles sparkling water

Garnishes: lemon slices, fresh basil (optional)

 

Combine sugar, water, and basil in a small saucepan over medium heat, stirring until combined. Bring to a boil, reduce heat, and simmer 5 minutes. Remove from heat; cool to room temperature, about 30 minutes. Strain. Blend peaches and lemon juice in a blender until smooth. Fill a large cocktail shaker with ice. Add half of peach mixture and half of cooled prepared syrup. Shake vigorously until very cold, about 30 seconds. Divide between 2 Old-Fashioned glasses, and top with sparkling water. Repeat process with remaining peach mixture and prepared syrup. Garnish, if desired.

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

 

1/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp ground cinnamon

1 3/4 oz cocoa

2 1/3 oz flour, pastry, whole wheat

2 1/4 oz flour, all purpose, wheat

1/4 tsp salt

1 cup granulated sugar

 

Combine dry ingredients together in a bowl.  Add wet ingredients (besides chocolate chips and zucchini) to dry ingredients. Add zucchini when all ingredients are blended. Then mix in chocolate chips. Bake in 325 degree Fahrenheit oven for 20-25 minutes. Cool and serve or store frozen.  Pro tip – microwave for 30 seconds and eat with frozen yogurt for a healthier dessert option!

Summer Squash Fritters with Garlic Dipping Sauce

Summer Squash Fritters with Garlic Dipping Sauce

Summer Squash Fritters with Garlic Dipping Sauce

 

20 garlic cloves, peeled (about 2 heads)

Extra-virgin olive oil

1 cup mayonnaise

3 tablespoons lemon juice

1 teaspoon kosher salt

¼ teaspoon ground black pepper

¼ cup chives, minced

 

1¼ cups all-purpose flour

¾ cup shredded white Cheddar

1 teaspoon kosher salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

2 large eggs

¾ cup cold beer

1 cup grated zucchini (about one 6- to 7-ounce zucchini), drained on paper towels 15 minutes

1 cup grated yellow squash (about one 6-to 7-ounce squash), drained on paper towels 15 minutes

1 small yellow onion, halved and thinly sliced

½ cup canola oil, for frying

 

Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover. Roast until garlic is soft and golden, about 30 minutes. Cool. Drain garlic, reserving oil. Transfer to a food processor, add 1 tablespoon reserved oil and the mayonnaise, lemon juice, salt and pepper and purée. Transfer to a bowl and stir in chives. Use remaining oil for another purpose. Combine flour, Cheddar, salt, pepper and garlic powder in a large bowl. In a separate bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined. Stir in zucchini, yellow squash and onion. Heat canola oil in a large heavy-bottomed skillet over medium-high heat. Drop about 1 tablespoon of batter into the oil per fritter and fry 6 fritters at a time until golden-brown, 2 to 3 minutes a side. Remove to paper towels to drain. Serve hot, with the sauce on the side.

Creamy Skillet Ziti

Creamy Skillet Ziti

Creamy Skillet Ziti

 

12 oz ziti pasta

1½ lb ground beef

1 (24-oz) jar pasta sauce

1 (15-oz) can tomato sauce with Italian seasonings

1 (8-oz) carton sour cream

½ cup shredded Parmesan cheese

1 (8-oz) pkg shredded Italian cheese blend

 

Cook pasta according to package directions; drain, and keep warm. Meanwhile, cook beef in a large, deep skillet over medium heat until browned and crumbly; drain, and return to skillet. Stir in pasta sauce and tomato sauce; cook 5 minutes, stirring occasionally. Add pasta, sour cream, and Parmesan, stirring until blended. Sprinkle with cheese blend; cover, and let stand 5 minutes or until cheese is melted.

Easy Scallion Pancakes with Soy Dipping Sauce

Easy Scallion Pancakes with Soy Dipping Sauce

Easy Scallion Pancakes with Soy Dipping Sauce

 

2 cups all-purpose flour, plus more for rolling out the pancakes

1/2 teaspoon kosher salt

¾ to 1 cup boiling water

1 Tablespoon sesame oil

4 scallions (green parts only), thinly sliced

1/4 cup vegetable oil, divided

FOR THE DIPPING SAUCE:

1/3 cup low sodium soy sauce

2 Tablespoons rice wine vinegar

1 Tablespoon brown sugar

1 Tablespoon sliced scallions

1/2 teaspoon crushed red pepper flakes (optional)

 

Add the flour and salt to the bowl of a food processor and pulse for 15 seconds. With the motor running, stream in ¾ cup of boiling water. Continue processing until the dough balls up around the blade. If the dough does not come together, add more boiling water, 1 tablespoon at a time, until the dough forms.  Lightly flour your work surface then turn out the dough. Knead it for 30 seconds then cover it with a damp towel and let it rest at room temperature for 30 minutes.

Divide the dough into 4 equal pieces.  Working with one piece of dough at a time (and keeping the remaining pieces covered with a damp towel), roll it out into a 8-inch circle. Brush it lightly with sesame oil then sprinkle it with scallions. Roll the dough up into a log then shape it into a coil, tucking the end under the bottom of the coil. Flatten the coil slightly with your hand then roll it out again into a 7-inch circle. Set the pancake aside under the damp cloth while you repeat the rolling and filling process with the remaining pieces of dough.  Add 1 tablespoon vegetable oil to a medium skillet set over medium-low heat. Once the oil is hot, add one pancake and cook it, turning frequently to prevent the scallions from burning, until it is golden brown and crispy on both sides, about 5 minutes total. Transfer the pancake to a plate or wire rack then repeat the cooking process with the remaining vegetable oil and pancakes. Cut the scallion pancakes into wedges and serve them with the dipping sauce (recipe follows). In a small bowl, whisk together the soy sauce, rice wine vinegar, brown sugar, scallions and crushed red pepper flakes (optional).

Fresh Herb and Cream Cheese Scramble

Fresh Herb and Cream Cheese Scramble

Fresh Herb and Cream Cheese Scramble

 

10 large eggs

1/4 cup milk (not nonfat)

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons unsalted butter (1/4 stick)

2 ounces cream cheese, cut into small pieces

1/4 cup coarsely chopped fresh herbs, such as dill, chives, parsley, chervil, or a combination

 

Place the eggs, milk, salt, and pepper in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined; set aside. Melt the butter in a large nonstick frying pan over medium-low heat until foaming. Pour in the egg mixture. Let sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes. Using a rubber spatula, push the eggs from the edges into the center. Scatter the cream cheese pieces over the eggs and gently stir to combine. Let sit again until the edges start to set, then spread back into an even layer. Repeat, pushing the eggs from the edges into the center every 30 seconds, until the eggs are almost set and the cheese is melted and combined, for a total cooking time of about 4 to 5 minutes. (The top of the eggs should still be slightly wet.) Remove the pan from the heat. Sprinkle in the herbs and gently stir to combine. Serve immediately.

Garlic Steak and Potato Foil Packs

Garlic Steak and Potato Foil Packs

Garlic Steak and Potato Foil Packs

 

2-2 ½ pounds top sirloin steak – trimmed of fat and cut into 2 ½-inch pieces, (see note)

1 pound baby yellow potatoes – quartered (or halved if they are already less than 1 inch in size, see note)

3 tablespoons olive oil

salt and pepper to taste – (I use about 1 teaspoon salt and ¼ teaspoon black pepper)

1 tablespoon minced garlic

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1 teaspoon dried thyme

fresh thyme or parsley for topping – (optional)

 

In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine. Divide steak and potatoes between four 12×12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs. Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness. Garnish with fresh thyme or parsley and serve immediately. Notes: Be sure to cut your steak into pieces that are at least 2×2 inches, and potatoes into pieces smaller than one inch. This ensures even cooking.

Creamy Herb Scrambled Eggs on Whole-Grain Toast

Creamy Herb Scrambled Eggs on Whole-Grain Toast

Creamy Herb Scrambled Eggs on Whole-Grain Toast

 

8 large eggs

½ tsp. salt

¼ tsp. pepper

2 tsp. olive oil

3 oz ⅓-less-fat cream cheese, cut into small pieces

1 T. chopped green onion

2 T. chopped fresh basil (or use 1 tsp. dried basil)

4 (1-oz) slices whole-grain sandwich bread, toasted

 

Whisk together eggs, salt, and pepper. Cook in hot oil in a large nonstick skillet over medium heat, without stirring, until eggs begin to set on bottom. Sprinkle with cream cheese, onion, and basil. Cook, stirring constantly, until eggs are thickened and set. Serve over toast.

Ham and Cheese Croissant with Honey Mustard Glaze

Ham and Cheese Croissant with Honey Mustard Glaze

Ham and Cheese Croissant with Honey Mustard Glaze

 

4 croissants

8 slices good-quality ham

8 slices Leerdammer cheese

½ tbsp Dijon Mustard

1 tbsp honey

½ tbsp brown sugar

1 tsp Poppy seeds

 

Preheat the oven to 190C/375F. Slice the croissants in half lengthways. Place a slice of cheese on the base of the croissants, followed by two slices of ham and another slice of cheese.

Place the croissants on a baking tray. Mix the mustard, honey and brown sugar together and brush on top of the croissants. Sprinkle with poppy seeds and place in the oven for 6-7 minutes to heat through. Serve immediately.  To Make Ahead:  Yes, slice and fill the croissants, then place in an airtight container (or on a well-covered tray). Make the honey mustard glaze up and then cover and refrigerate that too. Take the glaze out of the fridge about 1 hour before you want to cook the croissants – so it can come up to room temperature. Transfer the croissants to a tray, then brush with the glaze and sprinkle on the poppy seeds. Cook for 6-7 minutes at 190C/375F.

You can also make the whole croissants ahead and cook them. Then cool, cover and refrigerate. They’re a little dryer this way, and the glaze won’t be as sticky, but they’re still delicious. Reheat by placing in the oven for 5 minutes at 190C/375F – until piping hot throughout.

Or you can reheat in the microwave for 1-2 minutes until piping hot throughout. However, microwaving them means the croissants won’t be as crisp on the outside

Chorizo and Cheese Scrambled Eggs

Chorizo and Cheese Scrambled Eggs

Chorizo and Cheese Scrambled Eggs

 

½ lb ground chorizo sausage

1 clove garlic, minced

1 T. olive oil

8 large eggs, lightly beaten

½ cup freshly shredded Cheddar cheese

¼ cup chopped fresh cilantro

½ tsp. pepper

¼ cup fresh salsa

 

Cook chorizo and garlic in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until fully cooked, stirring to crumble. Reduce heat to medium; add eggs to skillet and sprinkle with cheese. Cook, without stirring, until beginning to set on bottom. Cook, stirring constantly, until thickened and set. Sprinkle with cilantro and pepper. Serve with salsa.

Pimento and Cheddar Egg Pie

Pimento and Cheddar Egg Pie

Pimento and Cheddar Egg Pie

 

6 Eggs

1 C. small-curd Cottage Cheese

¼ C. Milk

2 T. melted Butter

¼ C. Flour

1 tsp. Baking Powder

¾ tsp. Kosher Salt

4oz. Jar diced Pimentos, drained

2/3 C. packed coarsley grated Cheddar Cheese

 

Preheat the oven to 35OSF. Grease an 8 8-inch pan with oil or nonstick cooking spray. Crack the eggs into a medium bowl and whisk well. Add the cottage cheese, milk, butter, flour, baking powder, and salt. Whisk again to combine. Add the pimentos and cheese, and stir to combine. Pour the egg mixture into the prepared pan and bake 30 to 3 5 minutes, until the egg is just firm to the touch at the center. Remove from the oven and allow to cool for at least 5 minutes. Cut into squares and serve.

Herb Butter Salmon and Asparagus Foil Packs

Herb Butter Salmon and Asparagus Foil Packs

Herb Butter Salmon and Asparagus Foil Packs

 

4 boneless skineless salmon fillets

salt and pepper to taste

1 pound asparagus – ends trimmed

1 lemon – thinly sliced, (plus additional wedges for garnish)

½ cup butter – at room temperature

3 teaspoons Italian seasoning – or Herbs de Provence, see note

3 teaspoons minced garlic

Ffresh thyme or parsley, for garnish

 

Season salmon generously with salt and pepper on both sides. Arrange one salmon fillet and 1/4 of the asparagus in the center of one 12×12 inch piece of foil. Repeat with remaining salmon and asparagus on 3 other pieces of foil. Slide lemon slices under the salmon and asparagus.

In a small bowl mix butter, Italian seasoning, and garlic. Drop large dollops of the herb butter on top of the salmon and asparagus. Fold the foil tightly around the salmon and asparagus, being sure to seal the ends together tightly so the juices and butter doesn’t run out while cooking. Grill over medium high heat for 6-8 minutes on each side, OR bake at 400 degrees for 20 minutes, until asparagus is tender and salmon is flaky. Drizzle fresh lemon juice over the top and serve immediately.  Notes:  These foil packs can easily be made in the oven instead of on the grill. Preheat oven to 400 degrees and place foil packs directly on your oven rack (positioned in about the center of the oven) or on a sheet pan, and bake for about 15 minutes til salmon is opaque and asparagus is tender. For a little added color you can open the foil packs and broil for 1-2 minutes!

Poached Egg-Avocado Toasts

Poached Egg-Avocado Toasts

Poached Egg-Avocado Toasts

 

6 T. water

6 large eggs

2 avocados, halved

2 T. fresh lemon juice

2 T. fresh dill

¾ tsp. kosher salt, divided

¾ tsp. pepper, divided

6 (1-inch-thick) slices artisan bread (preferably whole grain)

¼ cup thinly sliced red onion

4 oz smoked salmon

1 cup arugula microgreens (or use baby arugula)

 

Preheat oven to 350°F.  Pour 1 T. water into each cup of a standard 6-cup muffin pan. Crack eggs; carefully slip into muffin cups. Bake 12 to 15 minutes or to desired doneness. Meanwhile, mash avocados in a bowl; stir in lemon juice, dill, and ½ tsp. each salt and pepper. Spread mashed avocado on bread; top with onion, salmon, and eggs. Sprinkle eggs with ¼ tsp. each salt and pepper. Top with microgreens.

Buttery Garlic Steak and Mushroom Foil Packs

Buttery Garlic Steak and Mushroom Foil Packs

Buttery Garlic Steak and Mushroom Foil Packs

 

1 pound top sirloin steak

½ pound whole mushrooms – halved

6 tablespoons butter – melted

½ teaspoon dried basil

½ teaspoon dried parsley

½ teaspoon dried thyme

3 teaspoons minced garlic

salt and pepper to taste

Fresh thyme or parsley, for garnish

 

Preheat grill or preheat oven to 400 degrees. Cut steak into 2-inch chunks and place in a large bowl along with halved mushrooms.  Stir together melted butter, basil, parsley, thyme, and garlic. Pour over steak and mushrooms and stir to coat.  Divide steak and mushrooms between four large pieces of aluminum foil and wrap, pinching edges together to seal the packet. Grill for 12-15 minutes flipping halfway through to cook evenly OR bake for 25-30 minutes until steak is cooked to desired doneness.  Open packets, garnish with chopped parsley or thyme, and serve immediately.  Notes: For added color on the steak when grilling: open the packets 2-3 minutes before done and use tongs to transfer meat to the grill grates, turning until just browned on all sides. For added color when baking: open packets 2-3 minutes before done and switch oven to broil on high for a couple of minutes.

Avocado Toast Benedict with Lemon Hollandaise

Avocado Toast Benedict with Lemon Hollandaise

Avocado Toast Benedict with Lemon Hollandaise

 

Hollandaise:

3 Egg Yolks + 1 Whole Egg (if you are worried about raw eggs use pasteurized eggs)

1 Tablespoon Lemon Juice, Fresh

Zest of 1 Lemon

½ Teaspoon Real Salt

½ Cup Butter, Melted and Hot

 

Avocado Toast:

4 Eggs

1 Teaspoon White Balsamic Vinegar

4 Slices Black Forest or Applewood Smoked Bacon

4 Slices Good, Rustic Bread

2 Large Avocados, Sliced

Salt and Pepper, to Taste

 

Toppings (optional):

¼ Cup Red Onion, Sliced Thin

¼ Cup Cherry Tomatoes, Halved

Maldon Salt

 

Place the egg yolks and one whole egg in a small blender (such as the Magic Bullet. An immersion blender and a jar can also be used.) Add the lemon juice, lemon zest, salt, and hot butter, and immediately blend on high for 2 minutes. Hollandaise should be thick and pale yellow in color. Set aside.  Fill a medium saucepan ⅓ of the way full with water and bring to a simmer (do not boil). Add 1 teaspoon white balsamic vinegar to the water. Crack one egg into a small cup, then carefully place the cup down low to the water. Place the cup as close to the water as possible when adding the egg. (I submerge half of the cup into the water when placing the egg.) Finish adding the rest of the eggs and cook for 3-4 minutes or until egg whites are firm. Remove with a slotted spoon. Preheat the oven to 400°F. Set bacon on a foil-lined baking sheet and cook in the oven for 10-15 minutes or until crispy. Remove to a paper towel-lined plate to drain excess grease. Toast bread in the oven until desired doneness is achieved. Remove from oven and top with avocado slices (approximately ½ avocado for each slice of bread). Top with bacon, poached eggs, hollandaise, and optional toppings.

Pumpkin Magic Custard Cake

Pumpkin Magic Custard Cake

Pumpkin Magic Custard Cake

 

1/2 cup butter

2 cups whole milk

4 eggs — yolks separated from whites

Pinch of cream of tartar

1 1/4 cup confectioner’s sugar

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. pumpkin pie spice

1 cup pumpkin puree — not pumpkin pie filling

1 cup all-purpose flour

 

Preheat oven to 325 F. Line a 8×8 or 9×9 inch square baking dish with parchment paper.

Warm the milk until lukewarm and set aside. Beat egg whites with cream of tartar until stiff peaks form. Melt butter and cool at room temperature. Beat the egg yolks with sugar until pale and frothy. Add in the vanilla, cinnamon, pumpkin pie spice and butter.

Mix in the flour. Add the pumpkin puree with 1/4 cup of the milk. With the mixer running on low, add in the remaining milk. Fold in the egg whites with a spatula. Pour into the baking dish and bake for 60-65 minutes. Cool completely. Ideally refrigerate so when you cut the cake it isn’t still a little runny. Cut into squares and serve.

French Market Baked Croissants

French Market Baked Croissants

French Market Baked Croissants

 

2 T. butter, softened

1 T. Creole mustard

¼ tsp. poppy seeds

3 croissants, split

⅓ lb thin sliced deli ham

3 (1-oz) slices Swiss cheese

 

Preheat oven to 325°F. Mix butter, mustard, and poppy seeds in a small bowl. Spread on cut sides of croissants. Top with ham and cheese. Arrange sandwiches on a baking sheet. Bake 12 to 15 minutes or until cheese melts

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.