Savor the Flavor
Savor the Flavor
This recipe was inspired by Made With Lau’s version found here: https://youtu.be/omuoTY3T16w?feature=shared This batch will make four servings, about 1-¼ cup, which you can store in the fridge for months. CHILI MIX:1.5 oz/43g Sichuan dried chili flakes: https://amzn.to/3UbuRLf½ tsp/3g salt½ tsp/3g sugar½ tsp/3g black pepper1 […]
This mouthwatering baked Brie with balsamic blackberry glaze is a guaranteed hit at any party. The best part? You can whip it up in just 20 minutes. Try it out and prepare to be amazed. INGREDIENTS One Brie cheese round2 Tbs balsamic vinegar1 Tsp honey4-5 […]
What’s not to like about this scrumptious puff pastry, topped with flavorful caramelized roasted veggies and fresh goat cheese?
INGREDIENTS
Start by thawing the puff pastry sheet and covering it with plastic film so it won’t dry out. Then, pre-heat the oven to 350F (180C).
Roughly cut the tomatoes into quarters. Do the same with the red onion, then separate the layers into singles or doubles. Cut the zucchini into rough quarters and slice the mushrooms. Roughly cut the bell peppers and slice the two garlic cloves.
Add the cut-up vegetables to a 10×10-inch baking dish, salt and pepper to taste, add the thyme leaves and oil, and mix well to coat.
Place the veggies in the preheated oven and set your timer for 45-50min.
Once they are done, take them out and sprinkle the shredded mozzarella and grated Parmesan on top.
Use a spatula to pull the roasted vegetables away from the baking dish edges. This will help the crust to develop a nice crispy edge.
Carefully place the thawed puff pastry sheet over the roasted veggies like a blanket and tuck the edges around them.
I usually measure the puff pastry to fit nicely in my baking dish. You can roll it out slightly if it’s not large enough. But don’t thin it out too much – 1/4 an inch on each margin will be enough.
Place the baking tray back in the 350F oven and set your timer for 30 minutes or until the pastry turns golden brown.
Take the baking tray out of the oven, cover it with a large chopping board, turn it over, and bang it a couple of times against the counter so the pastry will come loose.
Add a few dollops of fresh goat cheese, sprinkle with some parsley or basil leaves, cut it up, and serve it while hot.
NOTE: you can definitely vary the vegetable choices and amounts. You can definitely increase the amounts I used here since the vegies will reduce in size while roasting.
What can you do with flour (high 12% gluten), water, and salt? Of the many things, you can make some insanely delicious homemade Chinese noodles for soups or to enjoy with your favorite sauce. What you need (yields four servings): Start by adding the flour […]
This simple French meringue mix has three humble ingredients, but the result is anything but humble. Making meringues is more about the techniques than anything else. This particular method is a French meringue. I am using cocoa to flavor the meringue here, but you can […]
Ok, friends. For this week’s recipe, we’ll make a humble Burrata cheese and tomato appetizer served with crusty sourdough bread.
Wait – what on Earth is Burrata??
Consider it a specialty Italian cheese made from cow’s milk (or buffalo), cream, and fresh mozzarella. The stiffer outer casing packs a rich, creamy inside with a unique blend of fresh and delicate cheesy flavors that will tantalize your taste buds.
Make sure to distinguish Burrata from the fresh mozzarella balls. These are two different things.
Preparing this burrata tomato salad is a breeze — well, maybe a light wind if you want to marinate the tomatoes for a few hours. Just cut the cherry tomatoes in half, then start on the dressing. Chop the fresh basil and parsley and add them to a mixing bowl. Continue finely dicing the red onion, grate the zest of a lemon, and add that to the bowl. Add the 2 Tbs extra virgin olive oil to the bowl, salt and pepper to taste then mix to combine. Add the tomatoes and olives to the dressing, then mix. It’s that simple!
Carefully place the Burrata ball in a serving bowl and add the tomatoes. The tomatoes’ vibrant colors and the Burrata’s creamy white create a visually stunning dish. Garnish with basil leaves and serve with toasted sourdough bread rubbed with garlic.
This is for one of those days when you have about 30 minutes until dinner, and you’re panicking.I swear, the white Miso can do wonders. I’ve seen it and tasted it. What you’ll need: One beautiful salmon fillet MARINADE:2 Tbs (30g) white miso paste1 Tbs […]
In the same vein as our previous parmesan-crusted broccoli recipe, this Parmesan-crusted roasted cabbage will steal the glory of many pompous dishes on the table. It’s humble, yes, but delicious just as well, and that parmesan crust is something to remember. Get ready to crave […]
Pack your bags, we’re going on the sun-soaked shores of the Mediterranean Sea and making tapenade today—the sublime spread of black kalamata olives, sun-dried tomatoes, and various additions. This bold dip usually goes immensely well on sourdough bread (toasted or not) and other dishes like pasta, salads, or meats. (Pssst, check my video on Homemade Sourdough Bread!)
This recipe is like jazz — open to improvisation. You can experiment with various quantity adjustments or extra ingredients like green olives, anchovies, and feta cheese. It’s art, so create!
Here’s what you need for this ridiculously delicious olive tapenade:
Start by roughly chopping the olives and caper berries. Add the freshly grated lemon zest, chop some more, and place the mix in a dish.
Next, coarsely chop the sun-dried tomatoes.
Next, mince the garlic and add it to the bowl. Continue with chopping the parsley and the grated parmesan.
Drizzle the juice from a lemon on the mix, and add the black pepper and red pepper flakes to taste. Add the extra virgin olive oil and the honey and mix to combine.
Serve on fresh sourdough bread.
Here is the thing. This is not necessarily an authentic dukkah recipe, the popular Middle Eastern (predominantly Egyptian) condiment traditionally used as a dip with a splash of extra virgin olive oil with bread. It’s a blend of nuts (traditionally hazelnuts and pistachios) and spices. […]
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