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Pan Seared Pork Chops with Garlic and Thyme

Mar 16, 2020 · Leave a Comment

Cast iron seared thick cut pork chops are seasoned simply with salt and pepper before being basted with herbs, garlic and butter.

Pan Seared Pork Chops with Garlic and Thyme

Next to a good seared chicken thigh, bone in pork chops are one of my absolute favorite proteins. When done right, pork chops are incredibly juicy, tender and full of fantastic flavor. And of course, basting the chops with butter, garlic and herbs definitely helps a bit.

Bone in or Boneless Pork Chops?

I personally love a thick bone in pork chop. They do take a bit longer to cook through, but the thickness ensures that the chops are not overcooked and they can handle a strong sear on the cast iron.

Pan Seared Pork Chops in Cast Iron

One of my favorite kitchen tools, a well used and seasoned cast iron pan is the true star in creating the most mouth watering, juicy, pan seared pork chops.

Because this recipe does have a few steps on starting on the stove, then cooking the pork chops in the oven and finally basting on the stove, a cast iron is perfect for the different cooking methods.

It Takes a Few Steps to Make the Best Skillet Pork Chops

This is not a set it and forget it type of recipe, these pork chops do take a bit of cooking skill but I promise if you read through the recipe and follow accordingly, they will come out absolutely perfect!

Start by removing the pork chops from the fridge and bringing it closer to room temperature for 20-30 minutes.

Season with salt and pepper on all sides and get your cast iron pan hot on the stove top.

Pre-heat the oven to 400 degrees Fahrenheit and drizzle the skillet with a neutral oil, such as grapeseed oil

Sear pork chops on all sides, about 2 minutes per side until nicely charred then place in oven and roast for about 6-8 minutes until internal temp reaches 135 degrees Fahrenheit (mostly cooked through).

Then place the skillet back on the stove top and add butter, garlic and herbs and as soon as butter melts, carefully tilt the pan with one hand and use your other hand to baste the infused butter onto the pork chop for another 1-2 minutes, not letting the butter burn.

Once done, turn off heat and remove pork chop to another plate to rest for 10 minutes.

How to Tell When Pork Chops are Done

The best way to tell if a pork chop is done, is to use an internal meat thermometer and cook the pork chops until 140 degrees Fahrenheit.

After you remove the meat from the pan and let it rest for 10 minutes, it will come up a few degrees more to the proper internal temp of 145 degrees Fahrenheit.

What to Serve with Pork Chops

Lemon Rice Pilaf with Dill

Delicata Squash with Sage

Roasted Kabocha Squash with Coconut Oil and Fried Sage

Italian Style Peppers and Onions

Print Recipe

4.74 from 23 votes

Pan Seared Pork Chops with Garlic and Thyme

Cast iron seared thick cut pork chops are seasoned simply with salt and pepper before being basted with herbs, garlic and butter.

Prep Time30

Cook Time15

Resting10

Total Time55

Course: Main Course

Cuisine: American

Keyword: bone in pork chops, cast iron pork chops, how to cook pork chops, skillet pork chops

Servings: servings

Calories: 376kcal

Author: Samantha Ferraro

Cost: $10

Equipment

Cast Iron Skillet

Ingredients

1 bone in double cut pork chop, about 2 inches thick
Salt and pepper
2 tablespoon grapeseed oil for drizzling
2 tablespoon unsalted butter
3-4 garlic cloves gently crushed and skins removed
1-2 sprigs of rosemary and thyme

US Customary - Metric

Instructions

Start by removing the pork chops from the fridge and bringing it closer to room temperature for 20-30 minutes.
Season the pork chops with salt and pepper on all sides and get your cast iron pan hot on the stove top.
Pre-heat the oven to 400 degrees Fahrenheit and drizzle the skillet with a neutral oil, such as grapeseed oil
Once skillet is hot, sear pork chops on all sides, about 2 minutes per side until nicely charred, then place in oven and roast for about 6-8 minutes until internal temp reaches 135 degrees Fahrenheit (mostly cooked through).
Place the skillet back on the stove top and add butter, garlic and herbs and as soon as butter melts, carefully tilt the pan with one hand and use your other hand to baste the infused butter onto the pork chop for another 1-2 minutes, not letting the butter burn.
Once done, turn off heat and remove pork chop to another plate to rest for 10 minutes before slicing into it.

Notes

With any meat, allow it to come closer to room temperature and take it out of the fridge at least 10 minutes before cooking.
Use any herbs that you have on hand, such as rosemary, thyme, oregano or sage.

Nutrition

How to Eat Well with a Full Stocked Pantry

Mar 13, 2020 · Leave a Comment

Having a full stocked pantry is key to making incredible recipes at any given time. Here I share my favorite pantry staples that we always have on hand!

Because we cook a lot, a fully stocked pantry is key!

It's no surprise that we cook at home..A LOT, which means we like to keep a fully stocked pantry and freezer at all times. For quick, weeknight dinners or even something longer and elaborate for a weekend day lounging at home.

So with that being said, I'd love to share how we stock our pantry and freezer to make just about ANYTHING from one pot chicken dinners to French souffles.

Is there anything I missed? Are there items that YOU can't live without? I'd love to hear what they are!

How to Stock Your Pantry for Anything — Photo by The Orderly Space who professionally organized our kitchen!

Dry Goods

Flour (AP and/or GF): perfect for pizza night, cheese souffles and a fun day of baking rosemary garlic challah.

Red Lentils: cook incredibly quick and are the base of Turkish lentil soup which freezer incredibly well and makes enough for an army!

Basmati and Jasmine Rice: for one pot chicken with rice or rice pilaf or to finally get your hand at trying Persian rice (tahdig).

Pastas: of all shapes and sizes for countless dinner nights in.

Dried Beans (chickpeas, black beans, kidney beans, navy beans): Inexpensive and bulk up foods to feed the entire neighborhood. Just make sure you soak the dried beans overnight before cooking.

Panko Breadcrumbs: for coating Eggplant Parmesan.

Capers: One of my favorite ingredients to add a pop of briny flavor. Add capers to chicken piccata or chorizo bolognese with capers or on top of pizza too!

Olives (Castelvetrano, Kalamata): For snacking, antipasti, add to roast chicken dishes, baked fish and salad such as Greek Fattoush.

Anchovies: A favorite to melt in olive oil and spread on garlic bread or Linguini Puttanesca.

Olive Oil: Countless salad dressings such as in Israeli Chopped Salad.

Vinegar (Balsamic, Red Wine, Apple Cider): Base for salad dressings

Quinoa and Couscous: Great to add in soups, toss with eggs and bulk up salads such as Quinoa Tabbouleh and Greek Quinoa Salad.

Quinoa Taboulleh via LittleFerraroKitchen.com

Canned Goods

Tomatoes (crushed, diced, whole): Always have multiple cans on hand! For everything from pasta sauces ( vodka pink sauce for instance), to pizza sauce and sweet and sour stuffed cabbage rolls.

Beans (chickpeas, black, kidney): All you need is a can opener and beans can be added to soups, chili's, one pot chicken dishes (try the One Pot Lemon Chicken with Chickpeas) or if you're feeling a bit extra, mashed up for a faux refried bean side dish.

Broth (chicken, vegetable): I really like the jarred Better Than Bouillon, it's concentrated and a little goes a long way.

Coconut Milk: For curries (such as Lemongrass Chicken Coconut Curry) and soups and to make a fantastic dairy free coconut whipped cream.

Lemongrass Chicken Coconut Curry via LittleFerraroKitchen.com

Freezer Items

Unsalted butter: Freezes incredibly well. Just take out a few hours before you're ready to use it.

Chicken (whole, parts, cutlets): A Protein we always have in the freezer of all cuts and sizes. One of my favorite recipes with chicken is Olive Oil Braised Chicken with Turmeric.

Ground meats (beef, chicken, turkey, pork, sausage): All freeze very well. Just be sure to thaw in the fridge overnight at least.

Raw Shrimp: Surprisingly not expensive and you can often get a 5 pound bag at most stores. raw shrimp defrost easily and are perfect for pastas or to add to my Cioppino (Seafood and Tomato Stew).

Frozen Vegetables (Corn, Edamame, Peas, Cauliflower Rice): All freeze and defrost very well and perfect to add to stir fry and soups. And cauliflower rice defrosts quickly and is a fantastic substitute for rice, such as in Jeweled Cauliflower Rice.

Frozen Fruit (blueberries, strawberries, raspberries): We use these mostly for smoothies and last minute dessert cravings.

Olive Oil Braised Chicken with Citrus, Fennel and Turmeric via LittleFerraroKitchen.com

Fridge Items:

Eggs: Fried up on buttered toast, shakshuka, carbonara frittata and on top of fried rice.

Whole Milk Yogurt: One of my favorite ingredients for marinades!

Coconut Water: For hydration, to add to smoothies and to add to rice for a slight coconut flavor.

Classic bucatini carbonara, but with a decadent twist of salty guanciale, creamy egg yolks and extra cheese!

Countertop Produce:

Garlic and Onions: Always have these on hand for starting just about any recipe.

Cherry Tomatoes: Hold up pretty well on the counter and if they're out of season, roast tomatoes with olive oil and garlic.

Potatoes: Yukon, sweet, russet all hold up well and great for roasting, frying and mashing.

Winter Squash: These have incredibly hard exteriors and meant to last months on end. One of my favorite recipes, roasted kabocha squash with coconut oil.

Cioppino (Seafood and Tomato Stew)

Feb 16, 2020 · 4 Comments

This Cioppino is a hearty Italian seafood and tomato stew, that is flavored with floral saffron, sautéed fennel and loads of fresh seafood.

I have a select few memories that I will never forget. Seeing a humpback wale breach right in front of our boat in Hawaii, or the time we got to tour the Champagne caves for Moet Chandon. And the time my 4th grade teacher told us that fish should never smell fishy. Yes, those are some of the memories I will never forget. For a South American stew, try my Argentinian beef stew.

Fresh seafood should never smell "fishy". But instead, bright, briny and like the ocean. Something I always think about when walking into a store or fish market. And to this day, each time I cook something with seafood. And if you Save the Shells from your seafood to make your own Simple Homemade Seafood Stock get more flavor and stop spending on store bought Stock.

What is Cioppino?

A glorious, hearty Italian seafood stew. A bit different than bouillabaisse, instead cioppino is chunky and thicker, which I just adore.

Full of sweet tomatoes and sautéed fennel, which pairs beautifully with the fresh seafood. A touch of floral saffron is added to the tomato and seafood stock, giving it a lovely deep red color to the fish stew. As far as seafood, use what you have, as cioppino is a rustic stew.

Use Whatever Seafood you have or Whatever's Your Favorite

The beautiful thing about cioppino is that it is really a stew, meaning you can add whatever your little heart desires, or whatever you have on hand.

A lot of times, we'll buy a few extra pieces of seafood we get at the time and save the leftover "scraps" and pieces for stews like this.

Some of my favorite cioppino additions are:

Mussels and clams (if I'm not sautéing clams with wine wine, they're usually throw into a cioppino)
Tail on shrimp
Lobster tails
Pieces of salmon and /or halibut
Calamari

How to clean clams/mussels before cooking

Now before we get into the steaming, let's talk about how to properly clean clams and mussels first. Honestly, it takes longer to clean clams then to cook them, but worth it so you don't bite into a hard piece of sand.

Once you bring home the shellfish, place them on ice and leave in the fridge until you're ready to cook them later (usually on the same day).
If you haven't worked with mussels before, it's pretty easy. Each mussel comes with a little "beard". Pull that out (it may be a bit hard at first).
30 minutes before you're ready to cook, place the clams and clams in a large bowl of cold tap water. This help shellfish spit out any sand that may be inside.
Right when you're ready to cook, use a clam brush or something similar and scrub the outside of each clam and mussel. Then, you're ready to cook!

Cooking Tip: Layer the Seafood

Even though this seafood stew is pretty easy to whip up, keep in mind that not all the seafood cooks at the same time.

All the seafood is essentially getting "poached" in the stew base so that it gently cooks the seafood.

Start by adding the heartier pieces, such as salmon, cod or halibut.

After a few minutes, add in the shrimp and lobster. The larger ones should go in a minute or so before.

And finally, add in the clams and mussels at the end. Cover everything and as soon as the shells open, you're ready.

What To Serve with Cioppino

Lots of crusty bread to sop up the delicious tomato stew. And a nice glass of bright Sauvignon Blanc (save some for the recipe) would go very well with the tomato, fennel and seafood.

Ingredients

Olive Oil
Fennel Bulb
Yellow Onion
Shallot
Garlic Cloves
Saffron
Fresh Thyme
Fresh Oregano
Red Pepper Flakes
Tomato Paste
White Wine
Bay Leaves
Whole or Chopped Tomato
Seafood Stock
Water
Salt and Pepper
Mussels
Clams
Prawns
Salmon and Cod
Lobster Tails
Parsley

Instructions

First clean the fish and shellfish. Place mussels and clams in a large bowl of cold water and let them sit for 20-30 minutes. Use a brush (like a potato brush) to scrub the shells and pull the beards out of the mussels. Let them soak so all the sand falls to the bottom and you're ready to cook them.
Next get a large pot or dutch oven and drizzle olive oil to lightly coat the bottom of the pot. On medium heat, add the fennel and onion and cook until lightly caramelized, about 3-4 minutes.
Add the shallots and garlic and cook for another minute or two, or until garlic lightly caramelizes. Next add the tomato paste, pinch of saffron and red pepper flakes and use a spatula to break down the tomato paste and saffron and stir together.
Add the white wine and cook until alcohol evaporates and you're left with a condensed sauce.
Once wine has reduced, add the tomatoes. If you're using whole tomatoes, use your hands to break them up (carefully not getting juice everywhere like I have) and add your seafood stock and bay leaves. Bring to a gentle boil and allow soup to cook for 30 minutes. Taste for seasoning and add salt and pepper.
When adding fish, take note to add things that take longer to cook first. Add the salmon and cod first and cook for about 4 minutes (depending on how large the pieces are), then add the shrimp and lobster and cook for another 4-5 minutes and finally the mussels and clams and continues to cook until the shells open.
To serve, remove bay leaves and serve with chopped parsley and toasted bread.

More great stew and seafood recipes

Cioppino (Italian Seafood and Tomato Stew)

Print Recipe

5 from 7 votes

Cioppino (Italian Seafood and Tomato Stew)

Cioppino is a hearty Italian seafood and tomato stew, that is flavored with floral saffron, sauteed fennel and loads of fresh seafood.

Prep Time30

Cook Time50

Total Time1 20

Course: Main Course

Cuisine: Italian, Mediterranean

Keyword: cioppino, cioppino stew, seafood and tomato stew, seafood stew

Servings:

Calories: 221kcal

Author: Samantha Ferraro

Cost: $20

Ingredients

Olive oil for sauteing
1 fennel bulb sliced thin
1 yellow onion sliced thin
1 shallot chopped
2 garlic cloves chopped finely
Pinch of saffron
Few sprigs of fresh thyme leaves removed and chopped
Few sprigs of fresh oregano leaves removed and chopped
½ teaspoon red pepper flakes
2 Tb tomato paste
1 cup white wine Sauvignon Blanc or your favorite
2 bay leaves
1 28 oz can whole or chopped plum tomatoes I love using San Marzano
4 cups seafood stock
1-2 cups water
Salt and pepper to taste

Seafood (Use any assortment of fish you have)

½ pound mussels
½ pound clams
10-12 Large prawns 1-2 per person
1 pound of fish salmon and cod, cut into 2-3 inch pieces
2 Lobster tails ½ per person
Chopped parsley for garnish

US Customary - Metric

Instructions

First clean the fish and shellfish. Place mussels and clams in a large bowl of cold water and let them sit for 20-30 minutes. Use a brush (like a potato brush) to scrub the shells and pull the beards out of the mussels. Let them soak so all the sand falls to the bottom and you're ready to cook them.
Next get a large pot or dutch oven and drizzle olive oil to lightly coat the bottom of the pot. On medium heat, add the fennel and onion and cook until lightly caramelized, about 3-4 minutes.
Add the shallots and garlic and cook for another minute or two, or until garlic lightly caramelizes. Next add the tomato paste, pinch of saffron and red pepper flakes and use a spatula to break down the tomato paste and saffron and stir together.
Add the white wine and cook until alcohol evaporates and you're left with a condensed sauce.
Once wine has reduced, add the tomatoes. If you're using whole tomatoes, use your hands to break them up (carefully not getting juice everywhere like I have) and add your seafood stock and bay leaves. Bring to a gentle boil and allow soup to cook for 30 minutes. Taste for seasoning and add salt and pepper.
When adding fish, take note to add things that take longer to cook first. Add the salmon and cod first and cook for about 4 minutes (depending on how large the pieces are), then add the shrimp and lobster and cook for another 4-5 minutes and finally the mussels and clams and continues to cook until the shells open.
To serve, remove bay leaves and serve with chopped parsley and toasted bread.

Video

Notes

For the mussels and clams, gently pick them up with your hands and don't pour the soaking water over them, since that will add the sand right back in.

Any mussels or clams that don't open should be thrown away too.

Nutrition

Classic Chicken Piccata with Lemon and Capers

Feb 13, 2020 · 10 Comments

Easy chicken piccata recipe with fresh lemon, capers and white wine, kicked up a notch with extra spices of oregano, garlic and cayenne.

Chicken Picatta via LittleFerraroKitchen.com — `

My favorite Part of the Day...Just Before Dinner Time

My favorite part of the entire day is right before dinner time at about 6'ish pm. It’s the time when Joe and I get together, catching up on our days happenings, pouring a glass of wine and synchronizing dinner.

I have to say that the real fun is in prepping the masterpiece. We usually have some kind of appetizer going such as my favorite roasted tomatoes with burrata to snack on as we tear up the kitchen and pour wine.

And we'll make a whole theme out of it. Italian for dinner? A little Goodfellas on in the background. It's about the ambiance.

Chicken Piccata Recipe, Kicked Up a Notch

I always find myself kicking up a classic, just a bit to punch up it's flavor. Chicken piccata already has beautiful flavors of capers and lemon and its simplicity is able to take on a few more spices.

Earthy oregano, garlic powder and a pinch of spicy cayenne is added to the chickens coating as a little twist on the classic, giving the chicken piccata an extra punch of flavor. Don't like heat, you can totally omit the cayenne.

How to Make Chicken Piccata

Chicken piccata is relatively easy, just needs a bit of prep work.

Start by setting up a dredging station with separate bowls of beaten egg, and another with seasoned flour.

Dredge chicken cutlets in the egg first, then seasoned flour and fry in olive oil until both sides are golden brown and chicken is cooked through.

*Tip: Have a baking sheet lined with paper towels nearby so you can place the cooked chicken on as you work in batches.

Once chicken is cooked, set aside and in the same skillet, saute the garlic and red pepper flakes for about 1-2 minutes.

Then add butter, white wine, chicken stock, lemon slices and lemon juice.

Continue to cooking on medium-high heat while using a spatula to scrape the meaty bits from the bottom of the pan as the sauce reduces. Add capers and toss to combine.

Add chicken cutlets back in and gently coat sauce all over chicken. Garnish with fresh herbs and serve.

What to Serve with Chicken Piccata

Italian Style Peppers and Onions would be a delicious antipasti to start dinner with or on the side along with Creamy Parmesan Polenta with Thyme.

More great chicken recipes:

Honey Dijon Roast Chicken and Pears

Chicken Puttanesca Recipe with Calabrian Chiles

Chicken Tagine with Preserved Lemons and Olives

Print Recipe

5 from 10 votes

Classic Chicken Piccata with Lemon and Capers

Easy chicken piccata recipe with fresh lemon, capers and white wine, kicked up a notch with extra spices of oregano, garlic and cayenne.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Italian

Keyword: chicken piccata recipe, classic chicken piccata, easy chicken piccata

Servings: servings

Calories: 263kcal

Author: Samantha Ferraro

Cost: $12

Ingredients

2 skinless, boneless chicken breasts
½ cup flour
1 tablespoon dried oregano
1 tablespoon garlic powder
½ teaspoon cayenne
2 eggs whisked
Olive oil for drizzling
2 garlic cloves chopped finely
1 teaspoon red pepper flakes optional, for heat
¼ cup capers
1 lemon half cut into thin slices and half used for juicing
½ cup white wine
½ cup chicken stock
2 tablespoon unsalted butter
Salt and pepper to taste
Few leaves of fresh basil or parsley chopped for garnish

US Customary - Metric

Instructions

Start by carefully slicing the chicken breasts lengthwise so you will have 4 pieces.
Then place chicken breasts between 2 pieces of plastic wrap and use a meat hammer to pound on the chicken to about ¼ inch thickness.
Season chicken with salt and pepper on both sides and set aside.
Next set up a dredging station. In a large shallow bowl, mix together the flour, cayenne, garlic powder and dried oregano. In another shallow bowl, whisk together the eggs and set aside.
Heat a large skillet with a good drizzle of olive oil on medium heat while you prep the chicken.
Using a pair of tongs, coat 1 chicken breast at a time in the flour until well coated and then dredge chicken in the egg mixture, allowing any excess to drip off. Repeat with the rest of the chicken and set aside until pan is hot enough.
Fry 2-3 chicken breasts at a time (you'll have to cook in batches depending how large your pan is) for about 3-4 minutes per side until golden brown and chicken is cooked through.
When chicken is done, remove to a plate and set aside.
In the same skillet, saute garlic and red pepper flakes for about 1-2 minutes. You may want to add additional oil if needed.
Add butter, white wine, chicken stock, lemon slices and lemon juice. Continue cooking on medium-high heat while using a spatula to scrape the meaty bits from the bottom of the pan. The sauce should reduce slightly and thicken.
Turn off heat and add capers and toss to coat. Season with salt and pepper and taste for seasoning. Add chicken cutlets back in and spoon sauce all over chicken.
Once done, plate chicken cutlets with caper and lemon sauce and garnish with fresh herbs.

Notes

If you don't prefer heat, leave out the cayenne and red pepper flakes.

Capers are salty on their own, so taste the sauce for seasoning and adjust as needed.

Have a baking sheet lined with paper towels nearby so you can place the cooked chicken on as you work in batches.

Nutrition

Bucatini Carbonara with Guanciale and Extra Cheese

Feb 5, 2020 · 3 Comments

Bucatini carbonara is a classic Roman favorite, with a decadent addition of salty guanciale, creamy egg yolks and extra cheese!

This really started out as an "accidental carbonara", as we like to call it. One late night, after teaching a cooking class for a few hours, we were hungry (more like starving) and exhausted.

There was leftover cheese, (from making my cheesy boreka), a combination of mozzarella, egg and feta. We fried up some pancetta, boiled pasta and tossed everything together.

The results...outstanding. Thick, not not too thick. Creamy, decadent and the perfect cure to a late night craving.

What is Bucatini?

One of my favorite pasta shapes. Traditionally, bucatini is made with bucatani all' amatriciana. A thick tomato sauce with guiancale and onions (and noted to add this to my bucket list to make!)

The shape of bucatini is meant for it's counterpart. A thicker, long noodle with a small hole running down the center, which is perfect for catching a thicker sauce.

Bucatini is a pasta long shape that has a hole running down the middle of the pasta. Perfect for capturing the sauce.

Guanciale or Pancetta?

Well that's start at the beginning.

Guanciale is cured pork that comes from the cheek or jowl of the pig. It's usually seasoned with salt and sometimes herbs and (personally), has a deeper, richer more pork like flavor. You'll usually find guanciale in slabs, versus cubes like pancetta, but you can also ask your butcher to cube it up for you, though I prefer to cube it up myself.

Slab of Guanciale, which is cured poek that comes from the jowl of the pig, is ready to be cubed and rendered for bucatini carbonara.

Pancetta, on the other hand is more common to find. It's cured pork that comes from the belly of the pig and you can often find it in slabs or cubed up. Pancetta is a good substitute for guanciale, but I find the cubed pancetta to be too small for my liking.

Extra Cheese Anyone?

Traditional bucatini carbonara doesn't have as much cheese as I've added here. But extra cheese is wonderful.

Use what you have is always my motto, and with that being said, an extra handful of melty mozzarella or leftover cubed salty feta (yes, its fantastic) is the perfect throw in.

A Few Carbonara Making Tips

Carbonara is a no cook sauce and the heat of the pasta is what gently cooks the eggs and melts the cheese. So be careful adding the sauce to a hot pan, which might cook the eggs too quickly, making them look curdled and not creamy smooth.

As with any pasta recipe, save some of the pasta cooking liquid and if your egg mixture is a bit thick, add a few teaspoons of water to thin out.

Have fun with cheese! Some of my favorite combinations are shredded mozzarella, crumbed feta, grated Parmesan and Pecorino, which is a hard sheeps milk cheese.

Other favorite pasta recipes to try: my Linguini with Clams,

Linguini Puttanesca and Traditional Bolognese Sauce.

A classic Roman dish, bucatini carbonara with guanciale, whisked eggs and extra cheese.

Print Recipe

5 from 4 votes

Bucatini Carbonara with Guanciale and Extra Cheese

Bucatini carbonara is a classic Roman favorite, with a decadent addition of salty guanciale, creamy egg yolks and extra cheese!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American, Italian

Keyword: bucatini carbonara, carbonara recipe, carbonara sauce, carbonara with guanciale, pasta carbonara

Servings: servings

Calories: 598kcal

Author: Samantha Ferraro

Cost: $15

Ingredients

1 tablespoon olive oil
¼ pound guanciale cut into ¼ inch cubes
½ pound bucatini pasta
Kosher salt
4 eggs + 1 egg yolk
¼ cup freshly grated Parmesan cheese + more for garnish
¼ cup of crumbled feta or Pecorino or combination of both
½ cup shredded mozzarella
Freshly cracked black pepper
¼ cup reserved pasta cooking liquid from cooking pasta

US Customary - Metric

Instructions

Bring a skillet to medium heat and add olive oil and cubed guanciale. Cook on medium heat for about 8-10 minutes until pork is crisp and fat has rendered. Be sure to stir every so often to encourage even cooking and so the fat doesn't burn.
Once done, remove pork to a plate and if you have excess fat, carefully pour some of it out.
Meanwhile, bring a large pot of salted water to a boil for the pasta.
While the water comes to a boil, in a large bowl, whisk together the whole eggs and egg yolks, shredded cheese and a good few turns of black pepper.
Once pasta is done cooking (I always taste as I go for al-dente), use tongs to left the pasta our of the water and add directly to the egg mixture.
Use tongs and toss the pasta with the egg mixture for a few minutes until thickened. If it's too thick, add a few teaspoons of reserved pasta water and toss again. If it's too thin, continue mixing and it will thicken up.
Add cooked guanciale and toss again. Taste for seasoning and add more salt and pepper and garnish with an extra shaving of Parmesan cheese.

Notes

As with any pasta recipe, save some of the pasta cooking liquid and if your egg mixture is a bit thick, add a few teaspoons of water to thin out.

Have fun with cheese! Some of my favorite combinations are shredded mozzarella, crumbed feta, grated Parmesan and Pecorino, which is a hard sheeps milk cheese.

Nutrition

Israeli Chopped Salad

Feb 1, 2020 · 11 Comments

The perfect accompaniment to any Mediterranean dish, Israeli chopped salad is simple and fresh with tomatoes, cucumbers, fresh herbs and bright lemon.

It wouldn't be a proper Mediterranean dinner party, without the classic Israeli chopped salad, also called Salad Shirazi. I serve this every single time I'm grilling meats or serving a dip, such as Muhammara (Turkish Red Pepper Dip) and of course, classic homemade falafel.

I'm telling you, serve the salad, with falafel and tahini sauce, maybe a little zhoug, and you, my friends have the most fantastic Mediterranean dinner!

The base of a classic Israeli Chopped Salad, crispy cucumbers, sweet tomatoes, fresh lemon and lots of fresh herbs.

Chopped Salad Ingredients

I grew up on this salad and do all sorts of variations. The base of this chopped salad is cucumbers, tomatoes, lemon juice and fresh herbs. From there, you can add other vegetables, such as radishes or even sweet melon and chiles to make a sweet savory chopped salad, (which I made for my First cookbook Weeknight Mediterranean Kitchen.) Here is my Second cookbook, One-Pot Mediterranean.

Cucumber and Tomatoes: The classic base to any Israeli chopped salad. I love using thin skinned Persian cucumbers and sweet roma tomatoes. Though, in the summer, heirloom tomatoes are fantastic here.
Lemons: Use fresh lemons if you can, the flavor is unmistakable and brightens up the entire salad.
Fresh Herbs: This is where you can have fun. I use a combination or either one of fresh mint, fresh parsley and/or cilantro.
Dressing: Olive oil and a touch of balsamic vinegar to sweeten the salad up a bit. I often make this with or without the vinegar and just with olive oil and lemon juice, which is lovely as well.
Salt: A given, a good pinch of kosher salt to flavor the vegetables is a necessity. Season and taste as you go and adjust as needed.
Other Additions: chopped avocado, chopped radishes, cubed feta cheese, chickpeas and fruit are all fantastic touches.

A Few Tips (for any salad, really)

If making the salad ahead of time, chop the vegetables and add them to a bowl and in another bowl whisk the dressing ingredients and toss salad with dressing right before serving.

Same goes with the fresh herbs, chop them before you are ready to serve so the leaves don't wilt.

Israeli chopped salad is incredible versatile. Feel free to add feta cheese, chopped avocado, chopped red onion or chopped bell pepper.

More great salads

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4.74 from 15 votes

Israeli Chopped Salad

The perfect accompaniment to any Mediterranean dish, Israeli chopped salad is simple and fresh with tomatoes, cucumbers, fresh herbs and bright lemon.

Prep Time10

Cook Time5

Total Time15

Course: Salad, Side Dish

Cuisine: Mediterranean, Middle Eastern

Keyword: chopped salad, chopped salad recipe, Israeli chopped salad, Mediterranean chopped salad

Servings: servings

Calories: 156kcal

Author: Samantha Ferraro

Cost: $10

Ingredients

6 Persian cucumbers peeled and chopped
3 Medium sized tomatoes
1 Lemon juiced
1 Small bunch of mint roughly chopped
¼ cup Extra-virgin olive oil
⅛ cup Balsamic vinegar
1 teaspoon Kosher salt or to taste
¼ teaspoon pepper

US Customary - Metric

Instructions

Begin by chopping the cucumbers and tomatoes into small-medium sized cubes and reserve a bowl.
In another smaller bowl, whisk together the olive oil, balsamic and lemon juice until it slightly emulsifies and add dressing to chopped vegetables along with the chopped herbs.
Season with salt and pepper and taste for seasoning. Serve immediately.

Notes

If making the salad ahead of time, chopped the vegetables and add them to a bowl and in another bowl whisk the dressing ingredients and toss salad with dressing right before serving.

Same goes with the fresh herbs, chop them before you are ready to serve so the leaves don't wilt.

Here is The Ultimate Mediterranean Diet Shopping List.

Israeli chopped salad is incredible versatile. Feel free to add feta cheese, chopped avocado, chopped red onion or chopped bell pepper.

Nutrition

This recipe was originally posted in 2012 and has been updated February 2020 with added notes and updated photos.

Seafood and Chorizo Paella

Jan 13, 2020 · 9 Comments

Seafood and chorizo paella recipe is full of Pacific Northwest clams and mussels, wild salmon, spicy chorizo and garnished with sweet peas and bright lemon.

Seafood and chorizo paella is full of Pacific Northwest clams and mussels, wild salmon, spicy chorizo and garnished with sweet peas and bright lemon.

When you are lucky enough to live in an area with abundant seafood and shellfish, what better recipe to make then the best Spanish paella recipe ever? Well perhaps a really good cioppino, but let's save that for a rainy day.

Yes, I'm saying it. A crispy bottom, soaked saffron tomato bomba rice and loads of mussels, clams and the most succulent wild Alaskan salmon.

Dare I say this is the best paella recipe? Yes, I dare.

Here is my Steamed Clams with white wine recipe. For more detailed shellfish preparation instructions.

Remember to Save the Shells from your seafood to make your own Simple Homemade Seafood Stock get more flavor and stop spending on store bought Stock.

💦 How to Clean Shellfish, (Clams and Mussels), Before Cooking.

Now before we get into the cooking, let's talk about how to properly clean shellfish.

Once you bring home the shellfish, place them on ice and leave in the fridge until you're ready to cook them later (usually on the same day).
30 minutes before you're ready to cook, place the shellfish in a large bowl of cold tap water with a good pinch of salt. This will help the shellfish spit out any sand that may be inside.
Right when you're ready to cook, use a clam brush or something similar and scrub the outside of each clam and mussel. Then, you're ready to cook!

Seafood and chorizo paella recipe is full of Pacific Northwest clams and mussels, wild salmon, spicy chorizo and garnished with sweet peas and bright lemon.

What Is the Best Rice for Paella?

Let's start at the beginning, the rice. This is undoubtedly the most important ingredient in a traditional Spanish paella.

I like to use bomba rice in a classic paella recipe. Bomba rice is a shorter, wider grain and when it gently simmers in the saffron tomato broth, the bomba rice soaks up the liquid, making a plump and flavorful rice. You can find bomba rice at specialty stores, including Whole Foods and on Amazon.

A good substitute (and I have done this a number of times), is arborio rice, which you may find a bit easier than bomba. I usually use arborio rice in risotto (such as my wild mushroom risotto), as it's also a shorter, wider grain. You can probably find arborio rice a bit easier if you're in a pinch.

Paella Recipe Ingredients

Rice: Bomba rice is best but arborio is a decent substitute.
Saffron: A little goes a long way, however if saffron is not available, you can substitute a bit of turmeric, which will offer a golden hue but none of the floral flavors that saffron has.
Smoked Paprika: Smokey and subtle, if you can't find smoked paprika, sweet paprika is great, but I do love the warmth that the smoked flavor offers.
Tomatoes: Fresh chopped tomatoes or a can of chopped tomatoes is perfect.
Onions and Garlic: I prefer using sweet white onion or shallots.
Chorizo: I love the spice and color that chorizo has. You can slice the links on a diagonal or sometimes I will take it out of the casing to break up the sausage a bit more.
Stock: (chicken or seafood stock): If making a seafood paella, I would suggest a good seafood or shrimp stock. Other times, chicken stock is perfect.
White Wine: adds another depth of flavor. Can substitute stock.
Mussels and Clams: My favorite addition to a good seafood paella. Shrimp, crab, squid and lobster would be fantastic to add to paella as well!
Peas: Offers a night bit of sweetness and pop or color.
Other options: chicken or you can make a vegetarian paella with loads of vegetables.

Seafood paella with chorizo is full of Pacific Northwest clams and mussels, wild salmon, spicy chorizo and garnished with sweet peas and bright lemon.

A Few Tips on Paella Cooking:

A good quality paella pan makes all the difference in having a crispy bottom. Just be sure to season it properly with oil and keep it clean and dry after each use.

Don't overcrowd the pan as you add ingredients and make sure you have even heating all around. For instance, if your burner has a hot spot, move the pan around for even cooking.

Layer ingredients in stages. The mussels and clams cook quickly so that's usually the last thing to add, but the chorizo is one of the first so the fat can render out and cook all the way through.

Taste test the rice as it gets close. If the rice is still under cooked and you sauce has reduced, add ½ cup more stock, cover and check again.

When it comes to cooking paella covered or uncovered, traditionally paella is cooked uncovered. However, stoves vary and if one side is cooking at a different rate, I often will cover the pan (with foil or something large enough), for a few minutes to help with even cooking.

Have fun with the flavors! You can make a vegetarian paella, or an all seafood paella..the possibilities are endless.

More recipes from Spain

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5 from 10 votes

Seafood and Chorizo Paella Recipe

Seafood and chorizo paella is full of Pacific Northwest clams and mussels, wild salmon, spicy chorizo and garnished with sweet peas and bright lemon.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: Mediterranean, Spanish

Keyword: best paella recipe, chorizo paella, paella recipe, seafood paella recipe, spanish paella recipe

Servings: -6 servings

Calories: 849kcal

Author: Samantha Ferraro

Ingredients

Olive oil for drizzling
½ large white onion chopped finely
1 large red bell pepper chopped
2 garlic cloves chopped finely
2 links of chorizo sliced on diagonal
14 oz can chopped tomatoes with their juices
1 teaspoon smoked paprika
Pinch of saffron
2 cups bomba or aborio rice
4-5 cups seafood or chicken stock
1 ½ cups white wine
½ lb wild salmon cut in 2 inch cubes
1 lb clams scrubbed an cleaned
1 lb mussels scrubbed and clean
½ cup peas frozen works well
Lemon wedges
Freshly chopped parsley for garnish

US Customary - Metric

Instructions

Before cooking, clean the mussels and clams. I leave them in a bowl of cold water and allow them to sit for at least 20 minutes to get all the sand out. Then use a brush or scrubber (those potato ones are great) and scrub all the shells of any outside dirt.
For the mussels, there's a little "beard" that holds them together, using a pairing knife, pull that out. Leave the shellfish over ice, chilled until ready to use.
Next heat your paella pan and drizzle with olive oil on medium-high heat. Add the chopped onions, and peppers and saute until just tender, about 2-3 minutes.
Then add the chorizo and chopped garlic and and continue cooking for another 1-2 minutes until the garlic is carmelized and chorizo has a nice deep golden color. You may want to turn the sausage so both sides get a good sear.
Next add in the tomatoes with their juices and paprika and saffron. Bring to a gentle simmer and allow the liquid to evaporate slightly so the tomatoes concentrate.
Add the dried rice and toss the rice into the liquid and all the other flavors, making sure everything is coated evenly then use your spatula to spread the rice and everything else evenly around the pan.
Add stock and white wine and bring everything to a simmer for about 20 minutes. Check the pan every so often, making sure the hot spots aren't cooking faster, you may need to turn the pan every so often.
Once the rice is about half way cooked, add the salmon around the pan and continue cooking for another 10 minutes (You may need to cover with foil for even cooking).
Then add the clams and mussels and cook for another 10-12 minutes until they open up. I nestle the shellfish into the liquid making sure it gets enough cooking.
Once all fish is cooked, turn off heat and add peas and garnish with lemon and parsley.

Notes

Don't overcrowd the pan as it cooks and make sure you have even heating all around. For instance, if your burner has a hot spot, move the pan around for even cooking.

Layer ingredients in stages. The mussels and clams cook quickly so that's usually the last thing to add, but the chorizo is one of the first so the fat can render out and cook all the say through.

Taste test the rice as it gets close. If the rice is still under cooked and you sauce has reduced, add ½ cup more stock, cover and check again.

Have fun with the flavors! You can make a vegetarian paella, or an all seafood paella..the possibilities are endless.

Nutrition

Peanut Soba Noodle Salad with Kale and Edamame

Jan 10, 2020 · 5 Comments

A cold Asian inspired soba noodle salad with garlic sauteed kale and edamame dressed in a creamy and gingery peanut sauce.

After weeks of indulgent foods, I craved something fresh, crunchy but it had to have incredible flavor.

We are revisiting an older and now, updated recipe for my soba noodle salad. A different salad, with garlic sauteed kale and the most addictive peanut sauce with bright ginger and sharp garlic. This soba noodle salad with peanut sauce did the exact trick.

Soba Noodle Salad with Peanut Sauce Inspired by Asian Flavors

I took inspiration from some of my favorite Thai Asian flavors when creating the peanut sauce. All of the flavor sensations pop in the creamy peanut sauce. The slight sweetness coming from a touch of honey, and of course omit to keep it completely vegan. Acid from the rice vinegar, saltiness from the soy sauce and heat from sambal (or sriracha would be great too).

Honestly, I could put this peanut sauce on anything and be happy. Make an extra batch for some spring rolls while you're at it.

What are soba noodles?

Soba noodles are a style of Japanese noodles made from buckwheat, which are gluten free. Though, some brands might have whole wheat, so double check the ingredients if need be.

How do you cook soba noodles?

What I love about soba noodles is that they quick incredibly quick. Soba noodles are thinner than traditional pasta and cook in a few minutes.

To cook soba noodles, bring a large pot of salted water to a boil and add soba noodles. Cook for 4-5 minutes until just cooked through, since the noodles can get mushy very quickly. I like to check it a few minutes in to not risk overcooking.

Then, drain and drizzle a bit of sesame oil so the noodles won't stick to each other.

More asian inspiration

shrimp chow mein

Thai Beef Salad with Mango

chicken chow mein with broccoli and mushrooms

spicy dan dan noodles with szechuan chili oil

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5 from 8 votes

Peanut Soba Noodle Salad with Kale and Edamame

A cold Asian inspired soba noodle salad with garlic sauteed kale and edamame dressed in a creamy and gingery peanut sauce.

Prep Time10

Cook Time5

Total Time15

Course: Lunch, Main Course, Salad

Cuisine: Asian

Keyword: soba noodle, soba noodle salad, soba noodle salad with peanut sauce

Servings: servings

Calories: 450kcal

Author: Samantha Ferraro

Ingredients

2 tablespoon Canola oil
2 garlic cloves finely chopped
1 bunch kale chopped and hearty stem removed
salt and pepper to taste
6 oz soba noodles
2 teaspoon sesame oil
2 cups edamame defrosted, if frozen
1 green onion chopped
sesame seeds for garnish

Peanut Sauce

¼ cup creamy peanut butter
1 teaspoon sambal
1 teaspoon honey
2 tablespoon soy sauce
1 tablespoon rice vinegar
1 inch piece ginger peeled and grated
1 garlic clove grated
1 lime zest and juice
Few tablespoons water to thin out sauce, if needed

US Customary - Metric

Instructions

Bring a large pot of water to boil and cook soba noodles for 4-5 minutes. When done, drain and toss with sesame oil to noodles don't stick.
If using frozen edamame, run under hot water for a few minutes to defrost and set aside.
In large skillet, heat canola oil and saute garlic for 1-2 minutes. Add chopped kale and cook until kale has wilted, tossing it around with the garlic oil. Season with salt and pepper and cook until just wilted, but not overcooked.
Using a food processor or blender, add peanut sauce ingredients and pulse until smooth. Add a few tablespoons of water to thin out, it needed.
In a large bowl, add the soba noodles, sauteed kale, edamame and toss with peanut sauce.
Garnish with chopped green onions and sesame seeds.

Notes

To make the dish vegan, omit the honey and a teaspoon of sugar.
If you don't have sambal, sriracha is a good substitute.
Soba noodle salad can be served chilled or at room temperature.
Lasts up to 3 days in the fridge and is great for lunches.

Nutrition

Spanish Garlic Shrimp with Paprika and Lemon (Gambas al Ajillo)

Jan 9, 2020 · 7 Comments

Inspired by the popular tapa, Spanish garlic shrimp, also called Gambas al Ajillo has sweet shrimp sauteed with fruity olive oil, smoky paprika and lots of garlic!

We made our way through Barcelona, eating as much Spanish garlic shrimp as possible. It was one of the first menu items I remembered when refreshing my Spanish language skills and as soon as I saw "gambas", (shrimp), on the menu, we were in! For a great appetizer that is going to impress your guests, try my Steak crostini.

What is Gambas Al Ajillo?

A popular Spanish tapa, traditional gambas al ajillo is whole shrimp sauteed in olive oil with lots of garlic. We were able to enjoy these Spanish shrimp in slightly different ways, some as whole shrimp with heads on (Yes, get into that shrimp head..trust me!) and some with just the tender flesh, which make for easier eating.

My Simple Twist on Spanish Garlic Shrimp

I try to stay true to classics, however, I do like to add my twist to things. For this Spanish tapa, I kept the flavors honest and simple and let the shrimp do all the talking. My addition of smoky paprika and charred lemon just adds another layer of amazing flavor to the garlic shrimp.

How to Make Spanish Garlic Shrimp

Start by heating your pan or cast iron over medium-high heat and char your cut lemons, this will give it great smoky flavor.

Thinly slice a few garlic cloves and set aside. Pour a good amount of olive oil in your skillet and bring to a medium heat. Add sliced garlic to the oil and cook for 1-2 minutes, not allowing the garlic to turn brown, just let it soften. Stir in the paprika.

Then add your shrimp, and really, it's your preference whether to leave the head or shell on. For ease of this recipe, I took the shells and head off. Season with salt and pepper and toss everything together. Cook until shrimp just turned pink on both sides, about 5-6 minutes total, depending how large your shrimp are.

Once done, turn off heat, squeeze lemon over everything and garnish with chopped herbs. And get your bread ready for the most amazing dunking experience.

What to serve with shrimp tapas

What I enjoy so much about tapas, is that you get to try a number of different dishes, flavors and texture. Some of my favorites are manchego and roasted pepper stuffed mushrooms, clams in green sauce (almejas con salsa verde) and queso stuffed padron peppers with romesco sauce.

Spanish Garlic Shrimp with Paprika and Lemon

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4.77 from 13 votes

Spanish Garlic Shrimp with Paprika and Lemon (Gambas al Ajillo)

Inspired by the popular tapa, Spanish garlic shrimp, also called Gambas al Ajillo has sweet shrimp sauteed with fruity olive oil, smoky paprika and lots of garlic!

Prep Time5

Cook Time10

Total Time15

Course: Appetizer

Cuisine: Spanish

Keyword: easy shrimp recipe, gamas al ajillo, shrimp tapas, Spanish garlic shrimp

Servings: tapa size

Calories: 366kcal

Author: Samantha Ferraro

Ingredients

1 lemon cut in quarters
4 medium-large garlic cloves sliced very thin
½ cup olive oil
1 teaspoon smoked paprika
1 pound shrimp tails on and shells and vein removed
Salt and pepper
Chopped parsley
Toasted bread for serving

US Customary - Metric

Instructions

Start by heating your pan or cast iron over medium-high heat and char the cut lemons, this will give it great smoky flavor.
Thinly slice a few garlic cloves and set aside. Pour a good amount of olive oil in your skillet and bring to a medium heat. Add garlic cloves to the oil and cook for 1-2 minutes, not allowing the garlic to turn brown, just let it soften. Stir in the paprika.
Then add your shrimp and season with salt and pepper and toss everything together. Cook until shrimp just turns pink on both sides, about 5-6 minutes total, depending how large your shrimp are.
Once done, turn off heat, squeeze lemon over everything and garnish with chopped herbs. And get your bread ready for the most amazing dunking experience.

Video

Notes

Look for medium sized shrimp for this recipe, about 31/35 count, which means that there are that many shrimp in a pound
You can substitute regular paprika instead of smoked, but the smokiness is quite nice.
Don't be afraid of using that much olive oil, the shrimp will poach and it's great for dunking bread into.

Nutrition

How to Make Marzipan Fruits

Dec 17, 2019 · 13 Comments

How to make homemade marzipan fruits made into adorable pears, apples and pumpkins, that are perfect for edible holiday gifts.

Marzipan Fruits made from almond paste and hand painted with all natural food coloring.

Whenever I think of the holidays or my childhood, marzipan fruits is the first thing that comes to mind!(Well, and maybe baking raspberry rugelach, of course! My mom engraved that into my head and we are both madly in love with the adorable almond flavored fruits.

Every chance I get I'll send my mom a box to Hawaii, because I don't think you can find them there and she yells at me that the box is already gone. Ha. mission accomplished.

Therapeutic is what I found painting these cute marzipan fruits. No cooking, just relaxing with some music, hand painting little fruits. Dare I quit my day job?? Of course I had to hire a model for this project. And I have to say, I think these turned out absolutely adorable!

What is Marzipan Made Of?

Marzipan is ground up almonds with a sweetener that's formed into a log usually. It's ground up so well that looks almost paste like and you can find them in a long slender box.

How to make Marzipan Fruits?

When you buy a log of marzipan, you'll notice the texture is a bit sticky and perfect for molding into little objects, in this case, little fruits.

Use a real fruit or vegetable as your "subject" to copy from and mold into desired shape.

Then use food dye, I like to use a natural dye such as Indian Tree Natural Food Dye to paint your little objects. You may need to water down some of the colors to get the desired shade you like.

Then, I use a small paintbrush to paint, giving it shade and dimension.

The apple and pear stems are from little pieces of clove that I broke apart and same for the little pumpkins. I think the apples and pears were my absolute favorite! And the trick is to not overdo it with the dye colors, let the natural diluted look of the color fade and blend in.

Have fun with these! Make different fruits, shapes and have fun! I think I may have a "Hawaiian" theme happening in the future. Little papaya and mango marzipan? How cute would that be?!

More sweet inspiration

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4.88 from 16 votes

How to Make Homemade Marzipan Fruits

How to make homemade marzipan fruits made into adorable pears, apples and pumpkins, that are perfect for edible holiday gifts.

Prep Time5

Molding and Painting30

Total Time35

Course: Dessert

Cuisine: American

Keyword: marzipan, marzipan candy, marzipan fruits

Servings: -18 marzipan fruits

Calories: 59kcal

Author: Samantha Ferraro

Cost: $10

Ingredients

1 7 ounce logs of marzipan
Food coloring I used natural food coloring in red, yellow and green
Powdered sugar for dusting work surface
Cloves broken so just little stems are used
Dry bay leaves cut into small leaf shapes
Water for diluting food dye

Other tools:

Very small paint brush
Several small bowls
Disposable tablecloth or parchment paper for painting on

US Customary - Metric

Instructions

First, add 2 tablespoons of water to 3 small bowls and add a few drops of each color dye to bowls until you get a light yellow, light green and mix the yellow and red for orange.
Then, divide your marzipan log into 3 equal pieces, each piece will be pear, apple or pumpkin.
Take one of the pieces and knead about ⅛ of the green dye until evenly colored (this will be for the apple), then knead the yellow to another piece for the pear and finally the orange for the pumpkin.
Dust some powdered sugar on your work surface and roll one of the pieces into a long log, you'll be this with the other 2 as well. Then divide the log into 6 equal pieces, each of these will be your little fruits.
For the pear, take one piece and use your hands to roll into a ball and taper at the end to shape a pear. Use the small paint brush to paint different colors on the pear. Add a small piece of clove for the stem
For the apple, roll it into a ball and stick a piece of clove in for the stem. You can also cut small pieces of bay leaf for the apples leaf. Use a paint brush to paint different colors of the apple.
For the pumpkin, roll it into a flatter ball with a flat bottom. Use the paintbrush handle to make the indents in the pumpkin and top it with a piece of clove for the stem.
Let them all dry on parchment lined baking sheet until ready to serve or give away.

Nutrition

San Sebastian Cheesecake

Nov 22, 2019 · 7 Comments

This San Sebastian cheesecake is inspired from the famous La Viña restaurant in San Sebastian, Spain. The "burnt" cheesecake is incredibly light and creamy with a deep caramel burnt top, thanks to the low and slow cooking of the decadent cheesecake.

Burnt Basque Cheesecake inspired from the infamous La Viña in San Sebastian, Spain. Incredibly light and creamy with a deep caramel burnt top.

The Famous San Sebastian Cheesecake

I am still dreaming of the moment we had the first bite of this famous Burnt Basque cheesecake. We were on a food tour with Devour Tours in San Sebastian and the last stop was at La Viña. Known for their San Sebastian cheesecake that is quickly taking off. And for seriously good reason, this is the best cheesecake you will ever have!

Besides the pintxos that lined the bar tops, the walls were covered with rows of spring form pans filled with creamy cheesecake. And a glass of sweet sherry was the perfect pairing.

What is burnt basque cheesecake?

Light and incredibly creamy, this burnt cheesecake is like no other. Still made in a traditional 10 inch spring form pan this burnt cheesecake puffs up like a souffle and then gently deflates as it comes to room temperature.

The temperature and long cooking time creates an outside caramelized crust that is deep in flavor, a bit "burnt" but not bitter in anyway. The crust almost poaches the cheesecake, creating the most light and creamy cheesecake and not dense like the New York style cheesecakes we're used to.

All those crinkles you see in the cheesecake are from lining the pan with parchment paper. The batter seeps into the folds of the parchment paper, creating the most fun, rustic look which I absolutely love. Of course if you wanted a most clean look, just take the extra time to straighten out the paper, but I wouldn't bother.

What do you need to make this cheesecake?

The most work you'll do is mixing the cream cheese and cream together. I used my KitchenAid mixer but good ol' fashioned elbow grease works just as well!

You'll also need a leak resistant spring form pan and a few sheets of parchment paper, which will help the cheesecake rise and not spill over.

Basque Style Cheesecake is the Easiest Cheesecake

I know it's cliche to say, "oh my..this is the easiest recipe you'll ever make" But with a little elbow workout or the help of a mixer, it really is.

Unlike the classic traditional cheesecakes, the basque cheesecake is crustless, which is great because I never really liked the graham cracker crust much anyway. And it's incredibly light and not dense.

So what's the "easy" part...just mix everything together..and the best part..no water bath! Lots of eggs, heavy cream, cream cheese and a bit of flour. Then pour into your parchment lined mold and bake away. Though you'll have to patiently wait for the cheesecake to cool once it's done. Just wait, it will be worth it.

More dessert inspiration

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4.64 from 11 votes

San Sebastian Cheesecake

San Sebastian cheesecake is inspired from La Viña restaurant in San Sebastian, Spain. The burnt cheesecake is light, creamy with a caramel top.

Prep Time10

Cook Time1

Cooling2

Total Time3 10

Course: Dessert

Cuisine: Spanish

Keyword: basque style cheesecake, burnt basque cheesecake

Servings: servings

Calories: 835kcal

Author: Samantha Ferraro

Cost: $12

Ingredients

Non-stick spray
2 pounds full fat cream cheese room temperature
1 ¾ cups sugar
7 whole eggs
2 cups heavy cream cream
2 teaspoons vanilla extract
¼ cup all purpose flour

US Customary - Metric

Instructions

Pre-heat oven to 400 degrees Fahrenheit and spray non-stick spray all over the inside of a 10 inch spring form pan, ensuring nothing will stick. Then line the pan with several sheets of parchment paper, making sure that there is a 2 inch overhand along all the sides.
Using an electric mixer (you can also with everything by hand), cream the cream cheese and sugar together until smooth.
On low-medium speed, add in the whole eggs, one at a time and mix thoroughly then stream in the heavy cream and vanilla extract. You may need to use a spatula to scrape any cream cheese that was stuck on the bottom of the bowl. Just make sure everything is mixed in well.
Turn off mixer and remove bowl and fold in the flour with a spatula.
Pour the batter into the parchment lined pan and place on a baking sheet to prevent spillage in your oven.
Bake for 60 minutes, checking at about 50 minutes if your oven runs hot. You want to see a deep caramel color on the top of the puffed cheesecake but it shouldn't be all the way black.
Once done, let cool at room temperature in the pan for at least 2 hours so the cheesecake can set, then serve at room temperature.

Notes

Use room temperature cream cheese but if it's still cold, just mix the batter a bit more.
Depending on your oven, check the cheesecake at 50 minutes. If it's not caramelized yet, keep it in for another 10 minutes. The color should be similar to the pictures in this post.
You must leave the cheesecake to cool to room temperature and do not remove it from the pan while it's hot.
The cheesecake should jiggle lightly and will deflate as it cools.

Nutrition

Apple Pomegranate Cranberry Sauce

Nov 20, 2019 · 1 Comment

Apple Pomegranate Cranberry Sauce is a festive twist on a classic Thanksgiving side dish. With bright orange zest and fresh cranberries, you'll never want to buy the canned sauce again.

We are in full holiday cooking mode over here and even though I always want to think of creative recipes to make and share, there are some that are just perfect as they are. This pomegranate cranberry sauce is one of them.

Pomegranate Cranberry Sauce

Originally inspired by my mom's recipe for charoset, my apple pomegranate cranberry sauce has been a necessity for each Thanksgiving dinner.

The ingredients are simple and when blended together over a low and not too long of a simmer, the cranberry sauce becomes tart and perfectly, but not overly too sweet. The perfect accompaniment to a good roast turkey.

All you have to do is add the fresh cranberries, pomegranate arils, apple chunks, sugars, spices and zest with a bit of water and let the cooking do the rest. The pectin from the apples creates the perfect thickness for the sauce and the pomegranate seeds soften beautifully. You may want to make an extra batch for leftovers because it is THAT good.

Tips on Making Pomegranate Cranberry Sauce

This is the perfect recipe to make a few days in advance. It keeps very well in the fridge.
Pears would be a fun substitute for apples.
Orange juice or pomegranate juice would be a good substitution for the water but may change the sweetness level a bit.

Apple-Pomegranate Cranberry Sauce via LittleFerraroKitchen.com

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5 from 4 votes

Apple Pomegranate Cranberry Sauce

Apple Pomegranate Cranberry Sauce is a festive twist on a classic Thanksgiving side dish. With bright orange zest and fresh cranberries, you'll never want to buy the canned sauce again.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American, Mediterranean

Keyword: apple pomegranate cranberry sauce, cranberry sauce recipe, pomegranate cranberry sauce

Servings: servings

Calories: 183kcal

Author: Samantha Ferraro

Cost: $5

Ingredients

2 cups cranberries frozen or fresh
2 apples peeled, cored and chopped
1 cup pomegranate seeds
1 orange zested and juiced (reserve some zest for garnish)
1 cinnamon stick
½ c brown sugar
¼ c white sugar
1 ½ water

US Customary - Metric

Instructions

Add everything to a pot and stir together.
Bring to a boil and then cover and lower to a simmer and cook until fruit breaks down and is tender, about 40 minutes. When done, discard cinnamon stick.
Allow cranberry sauce to cool to room temperature and then cover with plastic wrap and place in the refrigerator until ready to serve.

Notes

This is the perfect recipe to make a few days in advance. It keeps very well in the fridge.
Pears would be a fun substitute for apples.
Orange juice or pomegranate juice would be a good substitution for the water but may change the sweetness level a bit.

Nutrition

Creamy Parmesan Polenta with Thyme

Nov 18, 2019 · 8 Comments

A simple and impressive side dish. Creamy polenta is tossed with fresh thyme and grated Parmesan cheese making it perfectly savory.

Who knew that cornmeal can camouflage into something so luxurious and dreamy? I once thought it was only sprinkled on the bottom of pizza crusts, but alas, creamy polenta has come into my life and shall never leave.

A super easy side-dish to throw together, the rustic cornmeal transforms into a thick and exquisite blank canvas for any main course (think meatballs and marinara, grilled fish). Whisked with Parmesan cheese and just a touch of heavy cream to bring it all together.

How to Make Creamy Polenta?

Couldn't be easier, just remember the ratio, 4:1. Meaning, 4 cups of liquid (chicken or vegetable stock)cornmeal to 1 cup of polenta.

Ingredients for creamy polenta are shallots, garlic, cornmeal, stock, fresh thyme and grated Parmesan.

Cornmeal can take on lots of flavors, so don't be afraid to get in there. For instance, use stock instead of water and start with sauteed aromatics, such as shallots and garlic, which just intensify the polenta flavor even more.

To make creamy parmesan polenta with thyme, start by sauteing shallots, garlic and thyme in olive oil.

Start by sauteing chopped shallots in olive oil for 3-5 minutes until softened but not browned. Then add in the garlic and herbs and cook for another minute.

To make parmesan polenta, boil 4 cups of stock and then pour in cornmeal while whisking.

Pour in stock and bring to a boil. Lower heat and whisk in cornmeal. Continue whisking for a good 5 minutes until the polenta thickens up.

Whisk the cornmeal with the stock until polenta thickens. Then stir in grated parmesan cheese.

Continue whisking and add in the grated Parmesan cheese, butter and cream and whisk to incorporate. Add salt and pepper and taste for seasoning.

A simple and impressive side dish. Creamy parmesan polenta is tossed with fresh thyme and grated Parmesan cheese making it perfectly savory.

What to Serve with Creamy Polenta?

What I love so much about polenta, is that it's the perfect accompaniment to a hearty main dish, such as my braised osso buco recipe or wine braised beef short ribs would be fantastic with this creamy polenta!

For a vegetarian option, I would saute a bunch of wild mushrooms with garlic and red wine and pike them on top of the parmesan polenta.

Osso Buco with Polenta and Gremolata via LittleFerraroKitchen.com

A Few Tips on Cooking Polenta

Polenta is a blank canvas so use aromatics to increase it's flavor potential, such as stock, shallots, garlic and fresh herbs.
As the polenta cools, it will thicken up. Add a bit more stock or cream and whisk it to thicken.
To re-heat creamy polenta, just whisk in more stock or cream over low heat until it loosens and gets creamy.
Parmesan is classic in cheesy polenta, but other cheeses such as shredded gouda and gruyere would be fantastic
If you don't have heavy cream, sour cream or full fat yogurt is a good substitute.

Print Recipe

4.91 from 10 votes

Creamy Parmesan Polenta with Thyme

A simple and impressive side dish. Creamy polenta is tossed with fresh thyme and grated Parmesan cheese making it perfectly savory.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: Italian

Keyword: creamy parmesan polenta, creamy polenta recipe, polenta recipe, polenta with parmesan

Servings: servings

Calories: 392kcal

Author: Samantha Ferraro

Cost: $5

Ingredients

Olive oil for drizzling
1 small shallot finely chopped
2 garlic cloves finely chopped
3-4 sprigs of fresh thyme leaves removed + more for garnish
1 teaspoon red pepper flakes optional
4 cups chicken or vegetable stock
1 cup cornmeal
½ cup grated Parmesan cheese
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoon unsalted butter
3 tablespoon heavy cream

US Customary - Metric

Instructions

In a small to medium sized pot over medium heat, drizzle with olive oil and add chopped shallot. Saute for 2-3 minutes until color just starts to change, but not too dark.
Add the chopped garlic, thyme leaves and red pepper flakes, if using and saute for another minute.
Pour in stock and bring to a boil. Once boiling, whisk in cornmeal and reduce heat to low-medium, if needed.
Continue whisking for a good 5 minutes until polenta thickens. Then whisk in grated Parmesan, salt and pepper, butter and heavy cream.
Continue whisking and turn heat off. Taste for seasoning and adjust as needed.
When serving, garnish with an extra drizzle of olive oil, thyme leaves and a grating of Parmesan cheese.

Video

Notes

Polenta is a blank canvas so use aromatics to increase it's flavor potential, such as stock, shallots, garlic and fresh herbs.
As the polenta cools, it will thicken up. Add a bit more stock or cream and whisk it to thicken.
To re-heat creamy polenta, just whisk in more stock or cream over low heat until it loosens and gets creamy.
Parmesan is classic in cheesy polenta, but other cheeses such as shredded gouda and Gruyere would be fantastic.
If you don't have heavy cream, sour cream or full fat yogurt is a good substitute.

Nutrition

Roast Turkey with Citrus, Herbs and Za'atar

Nov 16, 2019 · 2 Comments

The ultimate Thanksgiving citrus and herb roast turkey, seasoned with loads of aromatic za'atar, citrus zest and fresh herbs and then slathered with butter making it juicy and flavorful.

It's that time friends...we need to talk about all things Thanksgiving! I recently asked on my Instagram stories if anyone was interested in Thanksgiving recipes yet, and I received an overwhelming amount of "yes's"! So let's buckle down and get this going, because it's going to be a delicious holiday! For less leftovers or a smaller affair try my Herb Roasted Turkey Thighs with Fennel or a Sausage Stuffed Cornish Game Hen Thanksgiving might be the answer to your Holiday needs. To add a dollop of Flavor to any poultry try my Lemon Herb Tahini Sauce, It might be the most flavorful meal ever.

Citrus Herb Turkey with Zaatar Ingredients

I had so much fun with this recipe and really wanted to have a fresh, vibrant spin with Mediterranean flavors. Herbs are a traditional component with any roast and the addition of bright citrus and earthy zaatar is out of this world.

The ingredients in this Mediterranean inspired roast turkey recipe are simple and pack a punch of flavor.

1 whole 10-12 pound organic air-chilled (preferred) turkey, thawed
Citrus zest, lemon or orange or both
Fresh rosemary leaves
Fresh thyme leaves
Fresh oregano leaves
Za'atar (you can find it at most grocery stores in their spice aisle or online.
Softened butter
Salt and pepper
Sugar (just a bit to balance out the flavors)

Stuff the Turkey with Aromatics

I do the same thing with a whole roast chicken as well and believe stuffing the turkey with aromatics infuses even more fabulous flavor.

My favorite aromatics to stuff in a turkey are halved onions and garlic bulbs, halved lemons and oranges and stalks of fresh herbs, such as rosemary and thyme.

How to Make Herb and Citrus Turkey

No wet brines needed. Instead I take all of the flavors I want to impart the turkey and do a simple "dry brine" and don't wash it off..that's all the flavor! Also, if you are not a turkey fan, this same recipe fantastic on whole roast chicken as well.

This recipe is with a thawed turkey, but I will leave a few notes on what to do with a frozen or deeply chilled turkey later in the post.

Remove turkey from its bag and take out any giblets inside of it (spoiler: we keep the neck and giblets and roast them or save them for the gravy!)

Pat dry the entire turkey with paper towels and place on a rimmed baking sheet or toasting pan.

In a bowl, mix together the citrus zests, herbs, spices and sugar and stir to combine, then rub the mixture all over the turkey, getting into the crevices and under the skin if you can.

To make citrus and herb roast turkey, combine herbs, citrus zest and spices in a bowl.

Make room in the refrigerator and place the seasoned turkey in the fridge, uncovered for at least 8 hours. I like to do this right before bed the night before Thanksgiving.

Remove turkey from the fridge about an hour before you're ready to roast it and pre-heat your oven to 450 degrees Fahrenheit.

While the oven is preheating, rub the softened butter all over the turkey, getting under the skin as well. Some of the herbs may rub off and you can add more zaatar all over if you'd like.

Rub softened butter all over the citrus and herb turkey before roasting.

Next, fill the turkey cavity with halved onions, garlic bulbs and lemons or oranges and tie the legs togetehr with kitchen twine.

Place turkey in a roasting pan and roast at 450 degrees for 30 minutes, then lower the temperate to 350 degrees Fahrenheit and continue roasting for another 2 hours or until the thickest part reaches 165 degrees Fahrenheit.

Once done, remove turkey from oven and let rest for at least 20 minutes before carving.

A Few Helpful Tips on Roasting a Whole Turkey

If using a frozen turkey, keep in mind that it takes time to fully defrost. The general rule is 24 hours for every 5 pounds.
If you're buying a deeply chilled turkey, the turkey is not frozen but still needs to finish thawing for a whole day. It hasn't been frozen but it's been deeply chilled which can still have ice crystals inside the turkey.
This recipe is a place on dry brining, which leaves the turkey uncovered in the fridge, drying out the skin for a crispier crust.
Allow turkey to get the chill off before roasting, so plan ahead and leave the turkey at room temperature for 20 minutes before cooking.

More Holiday Dishes

More Thanksgiving Recipes to go alongside Citrus Herb Roasted Turkey

Print Recipe

5 from 4 votes

Roast Turkey with Citrus, Herbs and Za'atar

The ultimate Thanksgiving citrus and herb roast turkey, seasoned with loads of aromatic za'atar, citrus zest and fresh herbs and then slathered with butter making it juicy and flavorful.

Prep Time15

Cook Time2 30

Overnight Dry Brine8

Total Time10 45

Course: Main Course

Cuisine: American, Mediterranean

Keyword: Citrus herb turkey recipe, Herb and Citrus turkey, roast turkey with citrus recipe, roast turkey with herbs recipe

Servings: servings

Calories: 659kcal

Author: Samantha Ferraro

Cost: $30

Ingredients

1 10 pound whole turkey defrosted
3 tbsp. za'atar
2 tsp. paprika
1 tbsp. kosher salt
2 tsp. sugar
3 sprigs of fresh rosemary leaves chopped finely
1 small bunch of fresh oregano leaves removed and finely chopped
1 small bunch of fresh thyme leaves removed and finely chopped
1 stick of unsalted butter softened
1 whole onion cut in half
1 whole garlic bulb cut in half
1 whole lemon and/or orange cut in half

US Customary - Metric

Instructions

This recipe is with a thawed turkey, but I will leave a few notes on what to do with a frozen or deeply chilled turkey later in the post.
Remove turkey from its bag and take out any giblets inside of it (spoiler: we keep the neck and giblets and roast them or save them for the gravy!)
Pat dry the entire turkey with paper towels and place on a rimmed baking sheet or toasting pan.
In a bowl, mix together the citrus zests, herbs, spices and sugar and stir to combine, then rub the mixture all over the turkey, getting into the crevices and under the skin if you can.
Make room in the refrigerator and place the seasoned turkey in the fridge, uncovered for at least 8 hours. I like to do this right before bed the night before Thanksgiving.
Remove turkey from the fridge about an hour before you're ready to roast it and pre-heat your oven to 450 degrees Fahrenheit.
While the oven is preheating, rub the softened butter all over the turkey, getting under the skin as well. Some of the herbs may rub off and you can add more zaatar all over if you'd like.
Next, fill the turkey cavity with halved onions, garlic bulbs and lemons or oranges and tie the legs togetehr with kitchen twine.
Place turkey in a roasting pan and roast at 450 degrees for 30 minutes, then lower the temperate to 350 degrees Fahrenheit and continue roasting for another 2 hours or until the thickest part reaches 165 degrees Fahrenheit.
Once done, remove turkey from oven and let rest for at least 20 minutes before carving.

Notes

If using a frozen turkey, keep in mind that it takes time to fully defrost. The general rule is 24 hours for every 5 pounds.
If you're buying a deeply chilled turkey, the turkey is not frozen but still needs to finish thawing for a whole day. It hasn't been frozen but it's been deeply chilled which can still have ice crystals inside the turkey.
This recipe is a place on dry brining, which leaves the turkey uncovered in the fridge, drying out the skin for a crispier crust.
Allow turkey to get the chill off before roasting, so plan ahead and leave the turkey at room temperature for 20 minutes before cooking.

Nutrition

Roasted Brussels Sprouts with Lemon Zest

Nov 14, 2019 · 2 Comments

A staple on the holiday table, roasted brussels sprouts flavored simply with bright lemon zest, spicy garlic and rich olive oil.

Roasted brussels sprouts with lemon zest and garlic is the dish I make every..single...year for Thanksgiving. Its classic and perfect. Sure, you can add bacon and cranberries and maple syrup (and I seriously need to try that), but with vegetarians at the dinner table every year, this is the go-to vegetable. Roasted brussels sprouts are fantastic served alongside braised osso buco and parmesan polenta.

My Secret Ingredient for the Best Roasted Brussels Sprouts...Lemon Zest!

I am so infatuated with lemon zest and try and add it to anything I can think of. Lemon zest just bursts with freshness against the earthy baby cabbages and explodes once the brussels have been roasted.

I also add lemon zest to all sorts of recipes, including my spring pizza and on top of herb and citrus roasted salmon and even baked goods such as in my fruit rose tart.

How to Zest a Lemon or Any Other Citrus

Here's a quick video on how to zest a lemon or any other citrus. Then you can use it for vinaigrettes and tossed with these roasted brussels sprouts with garlic.

Simple Ingredients is all you Need for Roasted Brussels Sprouts

A healthy glug of good olive oil, flaky sea salt, freshly grated garlic and cracked pepper is all you need. After roasting, the brussels come out with a crispy skin and tender center. My favorite part is when the leaves fall off and I scoop them up like little burnt veggie chips. This is honestly one of my favorite vegetables and ways to eat them. There is something so satisfying about a simple and good roasting that always comes out perfect.

A Few Tips on Making Garlic Roasted Brussels Sprouts with Lemon

When trimming brussels sprouts, leave the smaller ones whole so they cook evenly with the larger sprouts.
Cut large brussels sprouts in half or even quarters if they are very big.
Lay on a single layer on a baking sheet so the brussels sprouts can caramelize.
I like to use my zester aka microplane to grate garlic instead of chopping it.

Print Recipe

5 from 4 votes

Roasted Brussels Sprouts with Lemon Zest

A staple on the holiday table, roasted brussels sprouts flavored simply with bright lemon zest, spicy garlic and rich olive oil.

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American

Keyword: garlic roasted brussels sprouts, roasted brussels sprouts, roasted brussels sprouts with lemon zest

Servings: servings

Calories: 144kcal

Author: Samantha Ferraro

Cost: $5

Ingredients

1 pound brussels sprouts
Zest of 1 lemon + more for garnish
2 cloves of garlic finely chopped or grated
3 tablespoon olive oil + more for finishing
¼ teaspoon kosher or sea salt + more for finishing
⅛ teaspoon black pepper

US Customary - Metric

Instructions

Pre-heat oven to 400 degrees Fahrenheit.
Trim the bottom root end off of each brussels sprouts and cut in half. Discard any outer leaves that fall off or look wilted.
On a baking sheet, add the cut brussels sprouts, chopped garlic, salt, pepper and lemon zest. Drizzle with olive oil all over and toss with hands making sure everything is covered with oil and arrange in a single layer.
Roast in oven at 400 degrees for 30-35 minutes, until some of the outter leaves are crisp and brussels sprouts have softened but still hold their shape.
Once done, arrange brussels sprouts on a platter and garnish with an extra drizzle of olive oil, sea salt and lemon zest.

Notes

When trimming brussels sprouts, leave the smaller ones whole so they cook evenly with the larger sprouts.
Cut large brussels sprouts in half or even quarters if they are very big.
Lay on a single layer on a baking sheet so the brussels sprouts can caramelize.
I like to use my zester aka microplane to grate garlic instead of chopping it.

Nutrition

Chorizo Bolognese with Capers and Burrata

Oct 4, 2019 · 1 Comment

Weeknight dinner with a bit of a kick! Chorizo bolognese with briny capers and finished with creamy burrata cheese.

I kept going back to this chorizo bolognese recipe as soon as I got a copy of Nikki's debut cookbook, Simple Elegant Pasta Dinners. I am a sucker for a hearty pasta recipe and anything with capers swimming throughout has my immediate vote.

Start any meal with my Goat cheese stuffed phyllo cups it's simple and impressive. For another wonderful Italian meal try my Italian Sausage and Peppers.

Simple, Elegant Pasta Dinner Cookbook

Nikki is a food blogger at Chasing the Seasons and creates and photographs the most beautiful recipes. We connected over a love of good food and seasonal eats and when I heard about her upcoming pasta cookbook, well I couldn't have loved anything more!

The book is broken up into four seasonal chapters, with pasta recipes for each season included. Being that the weather is cooling down, I couldn't help but immediately gravitate to a comforting, slightly spicy and savory chorizo bolognese.

Chorizo Bolognese Sauce Ingredients

Chopped Shallots and garlic: always the perfect start to any good sauce. I love starting a recipe with shallots that are a bit sweeter and more (in my opinion) fragrant than onions. Of course a sweet onion or milder red onion would be lovely here too.

Chorizo: A spicier Latin sausage flavored with paprika, giving it a distinct reddish hue and fabulous spice.

Capers: One of my favorite ingredients! Briney addition to classic recipes such as chicken picatta and Julia Child's Salad Nicoise. I went a bit overboard on my end with the capers because I love their salty punch so much, but use as much or as little as you like.

Burrata Cheese: One of my favorite cheese, I eat it as often as I can, such as with grilled grapes and tarragon or my favorite weeknight appetizer, roasted tomatoes with basil oil. Burrata is a ball of mozzarella with cream inside. once you tear it open, the creamiest cheese pours out and is fantastic on pastas, pizza and...anything!

What I love so much about Nikki's book is that it is full of inspiration. Every single recipe is drool-worthy but she emphasizes the importance of riffing off of the recipes and making them your own. Which is exactly the way I like to inspire as well.

And that is exactly what I did here. An extra helping of grated Parmesan cheese, shallots in place of onions and more capers was my personal touch.

Tips on Making Chorizo Bolognese (or any good pasta dish)

Whatever pasta you're using, cook for 2'ish minutes less then the instructions say or just before done. That way you can finish cooking the pasta in the sauce.
Save 1 cup'ish of pasta water, just in case you need to add more starchy water to the sauce.
Freshly grated Parmigiano..always! There is no comparison to the bottled stuff.

Print Recipe

5 from 5 votes

Chorizo Bolognese with Capers and Burrata

Weeknight dinner with a bit of a kick! Chorizo bolognese with briny capers and finished with creamy burrata cheese.

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: Italian

Keyword: chorizo bolognese, chorizo bolognese pasta, chorizo sausage pasta, spaghetti wtih chorizo

Servings:

Calories: 805kcal

Author: Samantha Ferraro

Cost: $20

Ingredients

Kosher salt for boiling pasta
1 lb. linguini
3 tablespoon olive oil
1 shallot chopped finely
2 garlic cloves chopped finely
1 lb. ground beef
1 lb. ground chorizo removed from casing
1 cup red wine
1-28 ounce can diced tomatoes with their juices
Salt and pepper to taste
¼ cup capers save some for garnish
1-2 balls of burrata cheese
Red pepper flakes for garnish (optional)
Parmigiano-Reggiano

US Customary - Metric

Instructions

Begin by boiling a large pot of water with a good sprinkling of salt and cook pasta until barely done, about 2 minutes before package directions say. Reserve about 1 cup of starchy pasta water before draining the pasta.
While pasta is cooking, make the chorizo bologense sauce by drizzling olive oil in a large skillet over medium heat. Add chopped shallots and saute until softened, about 2-3 minutes.
Add chopped garlic and saute for another minute then add the ground beef and chorizo. Use a wooden spatula to break up the meat and continue cooking until meat is cooked through about 10 minutes.
Pour in the red wine and let reduce by half, scraping any bits from the bottom. Add in the tomatoes with their juices and stir everything together. Bring to a gentle simmer and cook until liquid has reduced by half and the sauce becomes ragu like.
Once done, taste for seasoning and add salt and pepper as needed. Add capers and cooked pasta and toss everything together. If the sauce is too thick, add a bit of reserved pasta water and stir everything together.
Serve chorizo bolognese in large bowls and top with roughly torn burrata cheese, freshly grated Parmigiano cheese and red pepper flakes.

Notes

Recipe adapted with permission by Nikki Marie, author of Simple, Elegant Pasta Dinners

Tips:

Toss a tablespoon of olive oil with the cooked pasta to help prevent sticking while you make the sauce.
Reserve about 1 cup of starchy pasta water to add to sauce, if needed.
Use any pasta shape for the recipe, spaghetti, linguini or papperdelle would all be great.

Nutrition

Ratatouille Pizza

Sep 14, 2019 · 1 Comment

What happens when one of your favorite French vegetarian recipes happens to have all of the ingredients in season? Well, you turn it into the most beautiful summer pizza. I'd like to call this summer's bounty ratatouille pizza with sweet heirloom tomatoes, thinly sliced zucchini, eggplant and a good sprinkle of fresh thyme leaves, creating a modern play off of the favorite French recipe.

end of Summer Ratatouille Pizza with Eggplant, Tomatoes and Zucchini

The garden did well for us this season. A few harvests of zucchini and tomatoes and some gorgeous eggplant, thanks to the farmers market. A perfect reason to thinly slice young zucchini and grate some gruyere for a fabulous ratatouille pizza. For another wonderful pizza combination, try my Spinach Feta Pizza.

Traditional Ratatouille Recipe

Traditional ratatouille is a beautifully layered French vegetable dish. I have made Julia Child's ratatouille and yes, even though it does take time, the results were well worth it.

This is the time when you use the best produce you can find. The sweetest tomatoes and tender zucchini. And a healthy sprinkling of herbes de Provence is a nice touch as well.

How to make Ratatouille Pizza

I have a slew of pizza recipes on the blog (check out my four-cheese pizza or spring pizza with pesto) where I add a few tips to making the best pizza. Now truth, I buy the dough, because for a few bucks it's totally worth it. My newest pizza creation is my Fig Prosciutto Pizza with Balsamic it may be your new favorite pizza.

Leave your pizza dough out for at least an hour. This will help stretching the dough easier.

While dough is resting, preheat your oven to 500 degrees Fahrenheit. If you have a pizza stone (one of my favorite tools), place that in the oven as it preheats.

Once you roll the dough to a 10-12 inch circle, spread a thin layer of marinara and dollop spoonfuls of ricotta cheese as well as a good sprinkle of herbes de provence.

Thinly slice an heirloom tomato, zucchini and eggplant and layer the slices in a circle, alternating the vegetables, making an attractive pattern.

Grate gruyere and Parmesan cheese and a good drizzle of olive oil and bake at 500 degrees Fahrenheit for 5-7 minutes, until the cheese has melted and pizza crust is puffed and golden.

More Pizza inspiration

Print Recipe

5 from 6 votes

Ratatouille Pizza

End of summer ratatouille pizza with heirloom tomatoes, zucchini, eggplant and fresh thyme leaves is a modern play off of the favorite French recipe.

Prep Time15

Cook Time10

Dough Resting Time1

Course: Main Course

Cuisine: Italian

Keyword: pizza, raratouille, ratatouille pizza, vegetarian pizza, zucchini and eggplant pizza

Servings: servings

Calories: 299kcal

Author: Samantha Ferraro

Cost: $10

Ingredients

1 pound pizza dough
¼ flour for rolling pizza
1 small- medium sized zucchini
1 medium sized eggplant
1-2 heirloom tomatoes
½ cup marinara
¼ cup ricotta cheese
½ teaspoon herbes de provence or more if you love the flavor
½ cup grated gruyere
¼ cup Parmesan grated
Fresh thyme leaves + more for garnish
Basil leaves
Olive oil for drizzling

US Customary - Metric

Instructions

Preheat your oven to 500 degrees Fahrenheit and if you are using a baking stone, leave that in the oven as it pre-heats so it gets very hot. You can do this an hour before you're ready to assemble.
While the oven is pre-heating, leave the pizza dough out at room temperature for at least an hour with some flour nearby to roll out.
In the meantime, prep your vegetables. Using a mandolin or with good knife skills, slive the zucchini, eggplant and tomato into thin ¼ inch slices and set them aside. (Your eggplant may start to turn color and that's ok).
On a floured surface, roll out your pizza dough into a 12 inch circle (you can also cut it in half and make a two 10 inch pizzas). Then spread a thin layer of marinara and dollop ricotta cheese on top, using a spoon to gently mix it in and sprinkle with Herbes de Provence.
Layer the vegetables in an alternating circle, starting at the outer edge of the sauce and working your way in, overlapping the slices so it makes a pattern.
Then top with grated Gruyere, grated parmesan and fresh thyme leaves, saving some for garnish. Drizzle with a bit of olive oil and bake pizza on the baking stone for 7-10 minutes. The crust should be lightly golden brown and cheese melted.
Once done, let cool slightly and garnish with fresh herbs.

Notes

Use any combination of vegetables that you have, different colors of zucchini or summer squash and different colors and types of tomatoes.

You can make 2 good sized pizzas with 1 pound of dough instead of 1 larger pizza.

If you don't have a baking stone, you can make a square pizza in a baking sheet.

Nutrition

Preserved Lemon and Yogurt Marinated Chicken

Sep 5, 2019 · 5 Comments

Preserved lemon chicken is marinated with tangy yogurt creating a vibrant and full flavored recipe. Wrap chicken in lettuce leaves or skewer for kabobs.

I love a good marinade that transforms a simple protein into a punch of flavor. My not so secret-secret weapon that surprisingly isn't as common as I thought....yogurt!

The last few cooking classes and demo's I did was with yogurt marinated something and I was surprised with how many of the students didn't think about using yogurt as a base for a marinade.

Yogurt is a fantastic marinade

Yogurt is a wonderful marinade for most proteins, including chicken. It's creamy and holds on to flavors well, such as spices. Yogurt has a neutral flavor that is easily paired with all sorts of flavors, such as in tandoori burgers. And my favorite thing about yogurt is that it's acidic which helps break down the meat creating an even more tender bite.

The high acidity in yogurt breaks down some of the muscle in proteins and thus, tenderizes meat and ultimately creating a 'melt in your mouth bite.

Preserved Lemon and Yogurt Marinated Chicken

The other secret ingredient, Preserved Lemons

Preserved Lemons are salt cured whole lemons that have been curing for at least several weeks. The salt draws a lot of the water out of the citrus, making them soft, fragrant and incredible aromatic. The preserved lemon peel can then be used in marinades, such as this one or for salad dressings, rubs, etc. I made my own Preserved Lemons so can you.

A few tips on serving preserved lemon and yogurt marinated chicken

Chicken thighs are used in this recipe, but feel free to use chicken breasts as well. If you have a mallet or rolling pin, pound the chicken a bit to soften the meat.

The longer the marinade, the better! A few hours or the morning of is best, but if you have 20 minutes, that will work too.

Use this preserved lemon and yogurt marinade on other proteins such as beef or lamb.

Try different cooking methods, such as grilled or roasted in the oven. If roasting, place on a sheet pan at 400 degrees Fahrenheit for about 25-30 minutes until cooked through.

My favorite way to serve preserved lemon yogurt marinated chicken, is sliced up and rolled in crisp lettuce leaves and topped with chopped salad, fried halloumi cheese, olives and fresh mint.

Print Recipe

5 from 11 votes

Preserved Lemon and Yogurt Marinated Chicken

Preserved lemon chicken is marinated with tangy yogurt creating a vibrant and full flavored recipe. Wrap chicken in lettuce leaves or skewer for kabobs.

Prep Time30

Cook Time10

Longer Marinade Option8

Total Time40

Course: Main, Main Course

Cuisine: Mediterranean, Middle Eastern

Keyword: preserved lemon and yogurt marinade, preserved lemon and yogurt marinated chicken, preserved lemon chicken recipe, preserved lemon chicken thighs, yogurt marinated chicken recipe

Servings: servings

Calories: 454kcal

Author: Samantha Ferraro

Cost: $18

Equipment

Food Processor

Ingredients

2 pounds boneless skinless chicken thighs
½ cup whole milk yogurt
2 garlic cloves chopped
2 small or 1 large preserved lemon flesh and seeds removed and roughly chopped
¼ cup olive oil
2 tsp. paprika
1 tsp. turmeric
½ tsp. cumin
2 sprigs of fresh mint stems removed
1 teaspoon olive oil for drizzling in pan

Other Toppings to Serve

Crisp butter lettuce leaves
Olives
Fried halloumi cheese or feta
Chopped salad
Fresh mint leaves
Lemon wedges

US Customary - Metric

Instructions

Pat dry chicken with paper towels and blase in a large bowl or resealable plastic bag.
To a food processor or blender, add the yogurt, chopped garlic, preserved lemons, olive oil, spices and mint leaves and blend until well combined and no large chunks of lemon or herbs are left over.
Add marinade to chicken, making sure all of the meat is coated well and marinate for at least 20 minutes or up to 8 hours in the fridge.
Once you're ready cook, heat a skillet or grill pan over medium heat and drizzle a teaspoon of olive oil in the pan. Remove chicken from marinade, allowing any excess to drip off and cook chicken on first side until browned, for about 4-5 minutes. Don't move the chicken while it cooks so it can develop good color.
Then flip the chicken and cook on the other side for 3-4 minutes and until there is nice charred color.
When done, remove from pan and let rest for a few minutes. Slice chicken on a diagonal and serve with lettuce leaves and other toppings.

To Fry Halloumi Cheese

If you haven't fried halloumi before, it's quite easy. Slice halloumi into ½ inch slices. Drizzle a bit of olive oil in a non-stick skillet and place on medium high heat. Add cheese slices and fry for 1-2 minutes on each side or until lightly golden brown. Remove from skillet and serve with other toppings.

Notes

This recipe works great with different cooking method. If roasting, place on a baking sheet at 400 degrees Fahrenheit and roast for about 25-30 minutes until cooked through.

If you have the time, marinate the chicken for at least 20 minutes. A few hours is best.

You can find preserved lemons online or at Mediterranean/International stores.

If you can't find preserved lemons, substitute with the zest and juice of 1 whole lemon and ¾ teaspoon of salt.

Nutrition

Steamed Clams with Corn and Tomatoes

Aug 4, 2019 · 2 Comments

If you asked me what one of my last meals would be, it would be these steamed clams with corn and cherry tomatoes. Which may literally be the most perfect summer dinner. Finish with fresh lemon juice , loads of fresh herbs and lots of crusty bread for dipping into the delicious broth. And perhaps a glass of chilled white wine too!

Steamed Clams with Corn and Tomatoes is the perfect summer dinner. Finish with fresh lemon juice and lots of crusty bread for dipping into the broth.

I am noticing a trend with our summer dinners. Lots of tomatoes, obviously. (I mean, if you know me, you know my love for tomatoes runs very deep). And anything I can dip crusty bread into (roasted tomatoes with basil oil is the perfect example!)

How to clean clams before cooking

Now before we get into the steaming, lets talk about how to properly clean clams first. Honestly, it takes longer to clean clams then to cook them, but worth it so you don't bite into a hard piece of sand.

Once you bring home the clams, place them on ice and leave in the fridge until you're ready to cook them later (usually on the same day).
30 minutes before you're ready to cook, place the clams in a large bowl of cold tap water. This help the clams spit out any sand that may be inside.
Right when you're ready to cook, use a clam brush or something similar and scrub the outside of each clam. Then, you're ready to cook!

Once you master how to clean clams (again, easy, just a bit time consuming), you're ready to cook them in any which way. Such as in my linguini with clams or seafood and chorizo paella.

Steamed clams with corn and tomatoes is the perfect summer dinner. Finish with fresh lemon juice and herbs and lots of crusty bread for dipping into the delicious broth

Steamed Clams Recipes

It seems as though I have an affection to steamed clams. I've made Spanish clams in green sauce and as a more comforting meal, linguini and clams on a regular basis.

The flavors of these steamed clams with corn are bright and summery. Sweet summer cherry tomatoes offers the perfect amount of sweetness as well as chopped shallots. Loads of fresh herbs and a healthy squeeze of fresh lemon juice, just to round everything out.

Pour the wine and tear the bread, that is exactly what steamed clams with corn and tomatoes is for. I know this recipe will become a summer dinner staple for you!

Ingredients

Little Neck Clams
Corn
Olive oil
Shallot
Garlic Cloves
Fennel
Butter
Salt and Pepper
White Wine
Cherry Tomatoes
Water or stock
Lemon
Fresh Parsley
Bread

Instructions

Begin by cleaning the clams by scrubbing each one with a clam scrubber or something similar and placing them in a bowl of cold water for at least 30 minutes. This will help get all the sand out.
Next, grill the corn in a dry skillet or grill pan until there are nice char marks on all the sides. Once done, remove corn and cut off the kernels and set aside.
In a large skillet over medium heat, add olive oil and chopped shallot and saute for 1-2 minutes until softened but not caramelized. Add in the garlic and cook for another 30 seconds, again to soften but not caramelize.
Add the sliced fennel and butter and cook for 3-4 minutes so the fennel begins to soften as well. Season with salt and pepper and pour in the white wine and reduce slightly, for another 1-2 minutes. It should have a good simmer.
Add the cherry tomatoes and cook for a few minutes so they begin to soften and their juices start to develop.
Next, add the clams by picking them out of the water instead of pouring them, which can lead to sand going back into the clams. Toss everything together and add the charred corn kernels and stock.
Cover with a lid and cook until the clams just open up. Anywhere from 7-10 minutes depending how large the clams are.
Once clams open, discard any that are still closed. Turn off heat and garnish with a squeeze of lemon juice and chopped herbs.
Serve with lemon wedges and grilled bread.

Print Recipe

5 from 5 votes

Steamed Clams with Corn and Sweet Cherry Tomatoes

Steamed clams with corn and tomatoes is the perfect summer dinner. Finish with fresh lemon juice and herbs and lots of crusty bread for dipping into the delicious broth

Prep Time20

Cook Time10

Clam soaking time30

Total Time1

Course: Main

Cuisine: American

Keyword: clam dinner recipe, steamed clams recipe, steamed clams with corn, steamed clams with corn and tomatoes

Servings: servings

Calories: 528kcal

Author: Samantha Ferraro

Cost: $15

Ingredients

2 pounds of little neck clams soaked and scrubbed
1 ear of corn husk and silk removed
3 tablespoon olive oil
1 small shallot chopped
2 garlic cloves finely chopped
1 small bulb of fennel sliced thin
2 tablespoon butter
Salt and pepper
½ cup white wine
1 pint of cherry tomatoes cut in half
¼ cup of water or stock
Lemon wedges for servings
Fresh parsley leaves chopped for garnish
Grilled bread for serving

US Customary - Metric

Instructions

Begin by cleaning the clams by scrubbing each one with a clam scrubber or something similar and placing them in a bowl of cold water for at least 30 minutes. This will help get all the sand out.
Next, grill the corn in a dry skillet or grill pan until there are nice char marks on all the sides. Once done, remove corn and cut off the kernels and set aside.
In a large skillet over medium heat, add olive oil and chopped shallot and saute for 1-2 minutes until softened but not caramelized. Add in the garlic and cook for another 30 seconds, again to soften but not caramelize.
Add the sliced fennel and butter and cook for 3-4 minutes so the fennel begins to soften as well. Season with salt and pepper and pour in the white wine and reduce slightly, for another 1-2 minutes. It should have a good simmer.
Add the cherry tomatoes and cook for a few minutes so they begin to soften and their juices start to develop.
Next, add the clams by picking them out of the water instead of pouring them, which can lead to sand going back into the clams. Toss everything together and add the charred corn kernels and stock.
Cover with a lid and cook until the clams just open up. Anywhere from 7-10 minutes depending how large the clams are.
Once clams open, discard any that are still closed. Turn off heat and garnish with a squeeze of lemon juice and chopped herbs.
Serve with lemon wedges and grilled bread.

Nutrition

Yellow Tomato Gazpacho

Jul 17, 2019 · 10 Comments

Yellow tomato gazpacho soup is the epitome of summer. This chilled soup is ice cold, silky smooth and bright yellow with a small kick.

Yellow Gazpacho

There is nothing more I enjoy on a warm summer day than a chilled bowl of yellow tomato gazpacho. Maybe it's my ultimate love of tomatoes and how incredibly sweet and seasoned they become in the summer. This is the only time to enjoy tomato gazpacho. When tomatoes are at their peak, fragrant and sweet.

I have made another traditional gazpacho which has different sweet tomatoes and peppers, but I was really eager to make something golden and gorgeous.

More Gazpacho Recipes

I have several other gazpacho recipes such as my silky smooth gazpacho that has different colored tomatoes, peppers and onions as well as Ajo Blanco. A white gazpacho made with almonds and grapes!

Either one you make, there is a secret-not so secret ingredient...bread! Bread acts as a thickener so a watery soup doesn't happen. But don't worry, you won't be able to taste any bread or yeast in the soup. My only tip is to use seasonal and sweet tomatoes. The sweeter and fresher your ingredients are, the better your gazpacho will be.

This image has an empty alt attribute; its file name is Yellow-Gazpacho-Updated-2-copy.jpg

More chilled recipes

Print Recipe

5 from 13 votes

Yellow Tomato Gazpacho

Yellow tomato gazpacho soup is the epitome of summer. This chilled soup is ice cold, silky smooth and bright yellow with a small kick.

Prep Time30

Chill Time30

Total Time1

Course: Appetizer

Cuisine: Mediterranean, Spanish

Keyword: gazpacho recipe, spanish gazpacho, vegan gazpacho, yellow tomato gazpacho

Servings: servings

Calories: 316kcal

Author: Samantha Ferraro

Cost: $10

Ingredients

½ loaf Italian or French bread day-old preferred
2 lbs yellow tomatoes
2 Persian cucumbers peeled and chopped (save some for garnish)
¼ sweet or red onion chopped
1 large yellow bell pepper seeds and ribs removed
2 garlic cloves
1 small jalapeno chopped and seeded (optional)
¼ cup Olive oil + more for garnish
Few dashes of red wine vinegar
Salt and pepper to taste
Fresh oregano leaves for garnish

US Customary - Metric

Instructions

In a medium sized bowl, roughly tear up bread and add enough water to cover. Allow bread to soak for 15 minutes.
After about 15 minutes, squeeze the excess water out of the bread. Add all the chopped vegetables, garlic and olive oil to the bread bowl and toss together to combine, making sure everything is evenly coated with olive oil. Season with salt and pepper and let everthing marinate for another 15 minutes.
In a food processor or blender, blend together the vegetable mixture until pureed and there are no large peices of bread or vegetable. Add a few dashes of redwine vinegar and season with a good amount of salt and pepper. Taste for seasoning and give it one bland pulse.
For a silky smooth texture, pour the gazpacho soup through a fine mesh strainer pushing down on the pulp to get as much liquid as possible.
Chill gazpacho for at least 30 minutes before serving and once ready, pour pour in bowls and garnish with an extra drizzle of olive oil, chopped vegetables and fresh oregano.

Nutrition

Steamed Clams with White Wine and Garlic

Jun 26, 2019 · 38 Comments

Steamed clams with white wine, garlic and butter is the ultimate seafood paradise! Perfectly steamed clams are cooked with white wine, a good amount of garlic, butter and loads of fresh herbs. And don't forget to have extra crusty bread ready to soak every drop of the irresistible broth!

Steamed clams in white wine sauce with lemon and garlic.

There's a short handful of meals I'll ask for on big celebratory dinner nights. Either Julia Child mussels Mariniere or a French bouillabaisse that is brimming with fresh seafood!

Leave me with a big bowl of steamed clams with white wine, garlic and butter, some crusty bread and a tall glass of chilled Pinot Grigio and I am one happy, possibly slurpy, with buttery clam broth all over me-gal!

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📋 Ingredients

Fresh Clams: Look for littleneck clams, Manilla clams or "steamers" which are a little larger than the other two varieties. Clams should always be kept cold on ice and cooked the same day as purchased.
Unsalted Butter: Clams can be salty on their own and I prefer to use unsalted butter to control the salt flavor. You can always add a pinch of salt after cooking.
Olive Oil: Olive oil is added with the butter for both flavor and so the butter doesn't burn too quickly.
Shallot: Shallots have a fantastic sweet and flavor and a delicious addition to any seafood recipe. I like adding shallots to Thai coconut curry mussels.
Garlic Cloves: Steamed clams and garlic are meant to be together! Look for garlic bulbs that have tight cloves, which means it's fresh.
Red Pepper Flakes: Optional, but highly recommended. If you like a little spice, add a good pinch of red pepper flakes but if you prefer no heat, leave out and the steamed clams will still be absolutely delicious and flavorful!
White Wine: Use a white wine that you enjoy drinking but if you do need a suggestion, add a crisp dry white wine to the clams, such as Pinot Grigio, Sauvignon Blanc or Vinho Verde.
Lemon: A good squeeze of fresh lemon juice gives the buttery clams a layer of acidity and brightness. Squeeze fresh lemon juice as soon as the clams open.
Fresh Parsley: Finely chop a good bunch of Italian parsley leaves and add the fresh herbs as soon as the clams are done cooking.

See recipe card for full information on ingredients and quantities.

💦 How to Clean Clams Before Cooking

Now before we get into making steamed clams, let's talk about how to properly clean clams first. Honestly, it takes longer to clean clams then to cook them, but worth it so you don't bite into a hard piece of sand. Here is detailed guide on cleaning clams.

Once you bring home the clams, place them on ice and leave in the fridge until you're ready to cook them later (usually on the same day).
30 minutes before you're ready to cook, place the clams in a large bowl of cold tap water with a good pinch of salt. This will help the clams spit out any sand that may be inside.
Right when you're ready to cook, use a clam brush or something similar and scrub the outside of each clam. Then, you're ready to cook!

Once you master how to clean clams (again, easy, just a bit time consuming), you're ready to cook them in any which way. Like my linguini with clams or seafood and chorizo paella!

⏲️ How to Make Steamed Clams

Add chopped shallot and saute in melted butter and olive oil.

Step 1. Begin by heating a large skillet over medium heat and add the butter and olive oil. Cook until the butter is almost fully melted. Add the chopped shallots and cook for 2-3 minutes, until shallots just change color.

Saute chopped garlic and red pepper flakes in the melted butter.

Step 2. Add in the garlic and red pepper flakes and cook for another 1-2 minutes, stirring everything together.

Pour white wine into the sautéed shallots and garlic.

Step 3. Pour in the white wine and let the wine reduce for 1-2 minutes.

Add clams to the white wine sauce and cook the clams until they just open.

Step 4. Add the clean clams and give everyone one good stir and cover skillet with a lid, leaving a small opening so alcohol can cook off. Cook clams until they all open, about 7-9 minutes.

Squeeze fresh lemon juice after the steamed clams have just opened.

Step 5. Add a good squeeze of fresh lemon juice.

Garnish the white wine clams with chopped parsley.

Step 6. Garnish with finely chopped fresh parsley and give the steamed clams a good stir.

📍 Steamed Clam Recipe Tips

Clams are best enjoyed the same day they are purchased.
Discard any clams with broken or cracked shells.
Leave a small opening when placing a lid on the pot, so the alcohol can escape and liquid can reduce slightly.
Shellfish can be salty as is and I tend to under salt. You can always add more salt, for personal preference.

White wine clams with garlic and butter.

Recipe FAQs

What is the best wine for cooking clams?

A good rule of thumb is to use a wine that you enjoy drinking. For these white wine clams, I like using a crisp white wine such as Pinot Grigio, Sauvignon Blanc or Vinho Verde.

How long do you need to soak clams before cooking?

Before steaming clams, soak them in a large bowl of cold tap water with a pinch of salt, for at least 20 minutes. This will help the clams purge any sand.

Do you need to cover the clams with a lid when cooking?

Clams will give off a lot of water when cooked and I suggest covering the pot but leaving a small opening for steam to escape and if you're using wine, for the wine to reduce.

How do I know if my clams are alive?

Before cooking the clams, they should be closed. If you see any clams that are open, give them a gentle tap on the counter and they should slowly close. If the clams do not close at all, discard.

🦀 More Clam Recipes

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Steamed clams in white wine with garlic.

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4.86 from 101 votes

Steamed Clams with White Wine and Garlic

Steamed clams are cooked together with wine wine, garlic, a touch of butter and loads of fresh herbs. And have extra crusty bread ready to soak up the delicious broth.

Prep Time40

Cook Time10

Total Time50

Course: Appetizer

Cuisine: American

Keyword: clams, how to cook steamed clams, steamed clams, steamed clams with white wine

Servings: servings

Calories: 275kcal

Author: Samantha Ferraro

Cost: $14

Ingredients

4 tablespoons unsalted butter
2 tablespoons olive oil
1 small-medium sized shallot chopped finely
2-3 large garlic cloves chopped finely
1 teaspoon red pepper flakes optional for heat
1 ½ cups white wine
2 pounds clams littleneck, or manilla clams, cleaned and scrubbed
Juice of 1 lemon
Small bunch of fresh parsley leaves roughly chopped

US Customary - Metric

Instructions

Begin by heating a large skillet or pot over medium heat and add the butter and olive oil. Cook until the butter is almost fully melted.
Add the chopped shallots and saute for cook for 2-3 minutes, until shallots just change color but not browned. Add in the garlic and red pepper flakes and cook for another 1-2 minutes, stirring everything together.
Pour in the white wine and cook for another 30 seconds to 1 minute to reduce the wine slightly. Then add in the cleaned clams and give everyone one good stir.
Cover the skillet or pot with a lid, leaving a small opening so the alcohol can cook off. Cook clams until they all just open, about 7-9 minutes.
Once done, turn off the heat and add the fresh lemon juice and fresh herbs. Give everything one more good stir and serve with crusty bread.

Video

Notes

Clams are best enjoyed the same day they are purchased.
Discard any clams with broken or cracked shells.
Leave a small opening when placing a lid on the the pot, so the alcohol can escape and liquid can reduce slightly.
Shellfish can be salty as is and i tend to under salt. You can always add more salt, for personal preference.
For another Seafood recipe with an Italian Spin, try my Halibut Piccata or my Lemon Butter Lingcod.
If it's a Shrimp dish you want try my Tuscan Shrimp Pasta.

Nutrition

Quinoa Tabbouleh Salad with Mint and Lemon

Jun 21, 2019 · 1 Comment

Quinoa tabbouleh is a healthy and modern twist on the traditional tabbouleh salad with parsley, mint and a light dressing of olive oil and lemon juice.

This post was originally a guest post for my friend Shaina over at Take a Bite Out of Boca. I love this recipe so much that I'm syndicating it on my blog as well!

The garden has been exploding with mint and parsley. Years ago I used to think I had a black thumb, but my beautiful herbs are proving me well.

One of my very, very first recipes on the blog was a more traditional tabbouleh. If you dare go to this old recipe, don't run away from the overly bright- I need sunglasses before I go blind-photo. We all come from humble beginnings, and this was certainly the beginning of my food photography.

Tabbouleh Salad is a delicious, hearty and fresh salad that is traditionally made with bulgar, chopped parsley and tomatoes. A simple dressing of olive oil and lemon juice is tossed with everything for added brightness. I love using quinoa, one, because I always have it in my pantry and it offers a different layer of flavor and nuttiness.

What to serve with Quinoa Tabbouleh Salad

Tabbouleh is a fabulous accompaniment to grilled meats such as grilled kofta with eggplant or homemade falafel stuffed in a pita! And a spoonful of tabbouleh with smoky baba ghanoush is one of my favorite bites ever!

More great salads:

Greek Quinoa Salad with Chickpeas and Lemon Vinaigrette

Kale Tabbouleh with Pomegranate and Quinoa

Lemon Orzo Salad with Corn and Basil

Quinoa tabbouleh is a healthy and hearty modern twist on the traditional taboulleh salad with quinoa instead of bulgar.

Print Recipe

5 from 6 votes

Quinoa Tabbouleh with Mint and Lemon

Quinoa tabbouleh is a healthy and hearty modern twist on the traditional tabbouleh salad with parsley, mint and a light dressing of olive oil and lemon juice.

Prep Time10

Cook Time15

Cooling Time15

Total Time40

Course: Side Dish

Cuisine: Mediterranean

Keyword: quinoa tabbouleh, tabbouleh quinoa, tabbouleh salad

Servings: servings

Calories: 415kcal

Author: Samantha Ferraro

Cost: $7

Ingredients

1 cup quinoa
2 cups water
½ cup olive oil + more for drizzling
1 lemon zested and juiced
Salt and pepper to taste
1 bunch of parsley chopped
4-5 sprigs of fresh mint chopped
2-3 medium tomatoes seeded and chopped

US Customary - Metric

Instructions

Begin by cooking the quinoa. Bring 2 cups of water or vegetable stock to a boil and pour in quinoa. Lower the heat to a simmer and place a lid on the pot and continue cooking for about 15 minutes, or until all liquid is absorbed.
When done, fluff the quinoa with a fork and allow the quinoa to cool to room temperature.
While the quinoa is cooling, whisk together the olive oil, lemon zest and juice and salt and pepper.
Bring the salad all together by adding the cooled quinoa, chopped parsley, mint and chopped tomatoes together in a large bowl. Pour dressing over and mix well to combine. Taste for seasoning and adjust as needed.

Notes

Other delicious additions to quinoa tabbouleh are chopped cucumber and avocado and cubed feta.

Nutrition

Charbroiled Oysters with Garlic Butter and Parmesan

Jun 16, 2019 · 2 Comments

Inspired by a New Orleans favorite, these charbroiled oysters are cooked with paprika herb butter and topped with Parmesan cheese and lemon.

We just got back from an incredible trip to New Orleans and I am still dreaming of the charbroiled oysters (specifically the ones from Cochon!) Doused in an herby spiced butter sauce and of course with lots of bread to soak up that fabulous butter. There is nothing better! For a great appetizer that is going to impress your guests, try my Steak crostini.

We ate our weight in Beignets from the famous spot, Cafe Du Monde and I have immediate plans to make beignets from scratch. For another quick impressive appetizer try my Pan Con Tomate with Jamón.

What Oysters to Use

Living in the Pacific Northwest, we have the small to medium sized oysters, such as kumamoto which I used in this recipe. However, the oysters in New Orleans were certainly larger.

I prefer the smaller oysters when I'm enjoying them raw but the larger ones , such as Olympia oysters would be perfect for broiling or for making fried oysters. The oyster shell will be large enough to hold the delicious butter sauce.

Use the Same Recipe for Chargrilled Oysters or Charbroiled Oysters

These charbroiled oysters are done in the oven, but can certainly be cooked on a grill as well. It's one of those "not a recipe-recipe" and if we were talking in person, I would say to melt butter, add herbs, paprika and garlic and pour over oysters and bake for 5 min, then broil for another minute. As Ina would say, "how easy was that?"

In the mood for more seafood recipes?

Seafood and Chorizo Paella with salmon, clams and mussels
Julia Child's Mussels Mariniere with white wine
Moqueca (Brazilian Fish Stew) with tomatoes and coconut milk

Print Recipe

5 from 7 votes

Charbroiled Oysters with Garlic Butter and Parmesan

Inspired by a New Orleans favorite, these charbroiled oysters are cooked with paprika herb butter and topped with Parmesan cheese and lemon.

Prep Time10

Cook Time7

Total Time17

Course: Appetizer

Cuisine: Cajun, Creole, Southern

Keyword: charbroiled oyster recipe, charbroiled oyster recipe in oven, charbroiled oysters, chargrilled oysters

Servings: people

Calories: 484kcal

Author: Samantha Ferraro

Cost: $14

Ingredients

12 shucked oysters
1 stick unsalted butter
3 garlic cloves grated
4-6 fresh thyme sprigs leaves removed and roughly chopped. Save some for garnish.
1 lemon zested then cut in quarters for serving
½ teaspoon paprika
¼ cup Parmesan cheese freshly grated
Few slices of bread for serving
Hot sauce for serving, optional

US Customary - Metric

Instructions

Start by pre-heating your oven to grill to 400 degrees Fahrenheit and line a baking dish or cast iron with rock salt or rice. This will help keep the oysters from moving. Nestle shucked oysters into the pan.
Next, in a small pot, melt 1 stick of butter along with grated garlic, fresh thyme, lemon zest and paprika and stir everything together.
As soon as butter is melted, use a spoon to pour butter mixture over each oyster.
Top with a generous dusting of Parmesan cheese and bake oysters for 4-5 minutes until butter begins to bubble. If you are using larger oysters, you may have to cook them for a few minutes more.
Once cooked, turn on broiler for 2-3 minutes to broil the cheese.
Once done, remove from oven and garnish with thyme leaves, lemon wedges and lots of bread to soak up the butter sauce.

Nutrition

4 Days in New Orleans

Jun 15, 2019 · Leave a Comment

We just got back from an incredible trip tp new Orleans. 4 full days, (not including a day of travel), which we felt like was the perfect amount of time and we will definitely be back.

Everything from the amazing food, warm locals and stunning homes made Joe and I fall in love with this incredible city!

Now, without further adieu, here is a quick synopsis of where we stayed, what we did and of course...where we ate!

The Pontchartrain Hotel is where we stayed. It's in the Garden District which was our favorite area, full of gorgeous homes and situated right along the cable car that goes all over town.

The lobby is stunning and has a huge painting of Lil' Wayne surrounded by hot pink velvet couches (pictured above).

Airboat Adventures Swamp Tour: Of course we had to go on a swamp tour! We saw alligators of all sizes and even a racoon and alligator trying to get the marshmallow that the tour guide threw to them. That was a really fun experience..high recommend! We opted for the smaller airboat that fit 6 people (The large one fits 16 I think) and it was worth the splurge because we were able to get into the narrower, less visited areas and see more wildlife.

The Pharmacy Museum was one of our favorite stops. In the French Quarter, it's a fascinating visually exciting museum of what a 19th century pharmacy would look like. Full of old medical tools and tinctures, it is a must stop!

Where To Eat in New Orleans:

Atchafalaya: This was our first brunch on our trip and possibly the best fried chicken we have ever had! Crawfish with poachedeggs and a bloody Mary bar. Need I say more?

Shaya: Of course we had to go to the famous Mediterranean restaurant by James Beard award winner, chef Alon Shaya. Everything was fantastic but the most memorable bites were the fried chicken on top of hummus and their lamb shank! Oh my, the lamb shank!

Cochon Butcher: They have a restaurant as well (which I'll talk about next) and their sandwich spot is perfect for lunch. The head cheese, muffaleta and homemade pickles were life changing!

Cochon: We loved their butcher shop so much we came here for dinner! Again, they specialize in meats and almost everything came out of their 700+ degree wood fired oven. My favorite bite were their charbroiled oysters. I'm still dreaming of them!

Parasols for PoBoy's: I don't even think they have a website but it was recommend by all the locals. Once you walk past the divey bar, walk up two steps and order the firecracker shrimp po'boy! They only take cash and have rolls of paper towels on the table. Trust me and don't go to the touristy spots, go here!

Restaurant Revolution: This was our last meal in NOLA and arguably, one of the best! The service was fantastic and once you step inside, you forget about all the hustle going on in the French Quarter just a few steps away. More charbroiled oysters and andouille stuffed quail were our favorites.

Other honorable mentions were Cafe Du Monde for beignets, though I wouldn't go out of my way to find them. But it was certainly a good beignets!

Have you been to new Orleans? What were your favorite restaurants?

Mediterranean Salmon Burgers

May 31, 2019 · 2 Comments

Mediterranean salmon burgers made with wild caught salmon with bright flavors salty preserved lemon, loads of fresh herbs and warm spices.

Mediterranean Salmom burgers are full of flavor with bright preserved lemon, loads of fresh herbs and warm spices to bring it all together.

Making our own burgers has been our favorite cooking exploration lately. Getting the creative juices flowing, thinking of different mix-ins and herbs has been so much fun. Not to mention, great meal planning. We'll make a slew of different types of burgers, such as hatch chile burgers or tandoori chicken burgers and store them in the freezer for a quick weeknight meal.

These healthy salmon burgers are loaded with flavor!

The inspiration for my these Mediterranean salmon burgers came from recipe testing with Alaska Gold's wild keta salmon. I wrote about keta salmon in my salmon curry recipe if you'd like to read more about it.

Basically it's a milder salmon that is able to take on BOLD flavors. So obviously I had to go BIG. Bright salty preserved lemon, loads of fresh herbs including cilantro, parsley and mint and warm spices of cumin and coriander to bring it all together.

Mediterranean salmon burgers made with wild caught salmon with bright flavors salty preserved lemon, loads of fresh herbs and warm spices.

A few notes on the ingredients and flavors:

If you don't have preserved lemons, use the zest of 1 lemon instead.
You can often find preserved lemons at International Mediterranean stores or specialty markets or on Amazon as well.
Feel free to substitute, replace, double, omit any of the herbs in the recipe. But I do love the combination of all 3.
Homemade salmon burgers freeze very well! Form into burgers and wrap in parchment paper then place in a Ziploc bag and Mediterranean salmon burgers are ready when you are.

More salmon recipes

Spiced Salmon Tacos with Mango Salsa

Cedar Plank Salmon with Creamy Dill Sauce

Greek Fattoush Salad with Grilled Salmon

Even more Mediterranean recipes

Print Recipe

5 from 6 votes

Mediterranean Salmon Burger with Preserved Lemon

Mediterranean salmon burgers made with wild caught salmon with bright flavors salty preserved lemon, loads of fresh herbs and warm spices

Prep Time10

Cook Time8

Total Time18

Course: Main Course

Cuisine: Mediterranean

Keyword: Mediterranean salmon burger, homemade salmon burger, healthy salmon burger

Servings: salmon burgers

Calories: 449kcal

Author: Samantha Ferraro

Cost: $10

Equipment

Food Processor

Ingredients

Salmon Burgers

1 ¼ lb. keta salmon skin removed
½ preserved lemon chopped (or zest and juice of 1 whole lemon)
1 tsp. ground cumin
1 tsp. ground coriander
3 garlic cloves roughly chopped
1 small shallot roughly chopped
1 small bunch parsley leaves
1 small bunch cilantro leaves
½ cup mint leaves
¾ cup panko breadcrumbs
1 egg
½ tsp. kosher salt
Ground black pepper
1 tbsp. Grapeseed oil

Yogurt Mint Sauce

½ cup Greek yogurt
Juice of 1 lemon
4 sprigs of fresh mint leaves removed and chopped
Salt and pepper to taste

Toppings

Burger buns
Tomato slices
Arugula
Shaved Cucumber

US Customary - Metric

Instructions

Begin by making the mint yogurt sauce by stirring together the yogurt, lemon juice and mint in a bowl. Season with salt and pepper and taste for seasoning and chill in the refrigerator while you make the rest of the salmon burgers.
Add salmon filets to a food processor and pulse until just ground up then add to a large bowl.
In the same food processor, add the chopped preserved lemon, spices, garlic, shallot and herbs and pulse until finely chopped and add herb mixture to salmon along with breadcrumbs, egg and salt and pepper.
Mix everything until well combined, and then form into 4- 6ounce burgers.
Heat a cast iron pan over medium heat and add grape seed oil. Cook salmon burgers for 5 minutes on first side and then flip over and cook for another 3-4 minutes until outside is lightly golden brown and burger is cooked through.
Layer salmon burgers with bun, a dollop of mint yogurt sauce, tomato slices, arugula and shaved cucumber.

Nutrition

Salmon Curry with Lemongrass and Galangal

May 8, 2019 · 7 Comments

A simple salmon curry with strong Thai flavors of ginger, galangal and lemongrass. Serve with basmati rice for a flavorful and quick weeknight dinner.

A simple salmon curry with with strong Thai flavors of ginger, galangal and lemongrass. Serve with basmati rice for a flavorful and quick weeknight dinner.

When you're lovely friends from Alaska Gold Seafood ask you to create a salmon recipe, the wheels start turning. Spices and herbs, new roots to try and aromatics..this is my absolute favorite part of creating recipes.

On a whim of a weeknight, you will often find me simmering a curry. I let the store help me out with the curry paste (though it's been on my bucket list to make) and add a "Sammy-spin" as Joe likes to say with bright aromatics of lemongrass and galangal. If I found keffir lime leaves, I would use those, but fresh lime works just as well.

Have you heard of Keta Salmon?

We eat a lot of salmon and were pleasantly surprised when Alaska Gold Seafood introduced us to this type of salmon. A less fattier and more mild salmon which is also less expensive. Because of how mild it is, Keta salmon is able to take on stronger flavors, such as in this aromatic salmon curry.

Poach the Salmon in Coconut Curry

What I enjoy so much about this salmon curry, besides the intense flavors, is the level of easiness. I don't brown the fish, instead I gently allow it to simmer and poach in the flavored coconut curry broth until just done. Nearly 10 minutes later, the salmon should be just cooked through and incredible tender. Once done, I spoon the curry sauce over the salmon and break it up for easier serving and serve alongside jasmine rice. Spoon the sauce all over the fish and rice because you won't be able to get enough of it.

Looking for more salmon recipes? Try my cedar plank salmon with creamy dill sauce that can be made on the grill or in the oven. Or beet and dill cured lox for a colorful brunch option.

Print Recipe

4.77 from 21 votes

Salmon Curry with Lemongrass and Galangal

A simple salmon curry with with strong Thai flavors of ginger, galangal and lemongrass. Serve with basmati rice for a flavorful and quick weeknight dinner.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Asian, Thai

Keyword: salmon curry

Servings: servings

Calories: 335kcal

Author: Samantha Ferraro

Ingredients

2 tablespoons coconut oil
1 small shallot sliced
2 garlic cloves chopped finely
1 small jalapeno seeded and chopped finely
1 inch piece of ginger peeled and sliced
1 inch piece of galangal root sliced
2 stalks of lemongrass gently crushed
½ teaspoon ground coriander
½ teaspoon ground curry powder
2 tablespoons panang or red curry paste
1 teaspoon brown sugar
1 can coconut milk
½ pound keta salmon
Salt and pepper
Lime wedges
Cilantro and mint leaves
Sliced Fresno pepper

US Customary - Metric

Instructions

Add coconut oil to a large skillet and being to medium-high heat. Add sliced shallot, garlic and jalapeno and sauté until shallot is translucent but not browned.
Stir in the ginger, galangal root, lemongrass, spices and curry paste and sauté for 30 seconds. Then add in brown sugar and coconut milk and stir to combine.
Nestle in the salmon and season with salt and pepper. Place a lid on the skillet and cook for 6-7 minutes until curry mixture has thickened slightly and salmon is cooked through.
Once done, you can flake the salmon for easier serving and garnish with fresh cilantro and mint leaves, sliced chili and lime wedges.

Nutrition

Roman Style Fried Artichokes

Apr 12, 2019 · 2 Comments

Roman style fried artichokes recipe inspired by the famous fried artichokes in the Jewish Ghetto in Rome. Baby artichokes are gently fried in olive oil and seasoned simply with sea salt and lemon juice.

Roman style fried artichokes. Crispy baby fried artichokes fried in olive oil served with flakey salt and lemon juice. #FriedArtichokes #RomanFriedArtichokes

Oh if I still had the photo from our trip to Rome. One of the first places we had to go to was the Jewish Ghetto. A small village outside of the hustle of tourists.

On the agenda were their infamous Roman style or Jewish style fried artichokes and in Italian, called carciofi alla giudia, a recipe I am sure dating back to the 16th century! The only picture I have is in my memory.

A man sitting in front of the restaurant we had lunch at on a wickery wooden chair with piles of artichoke leaves around him. He was peeling the leaves off of, what looked like thousands of artichokes (I don't think it was..but you never know!) and prepping them with confidence and speed. I will never forget that moment. Nothing will compare to that experience, but here is my simple take on that moment.

How do you make carciofi alla giudia aka Roman fried artichokes?

Baby artichokes are used in this recipe but feel free to do the same for regular size artichokes, you would need to peel and cook a bit longer.

The big takeaway with these Roman fried artichokes is that the artichokes are fried in olive oil. Not common to fry in such a delicate oil, but when in Rome.... well, you know the saying.

Begin by peeling the outside leaves until you are left with the tender center, it will almost look like the shape of an endive. Cut in half and soak in lemon water to stop any browning. Then fry the artichokes in oil.

Baby artichokes are fried gently in olive oil until crisp and then seasoned simply with sea salt and lemon juice.

Once you make these Roman style fried artichokes, you will understand the fascination with them. Simple recipe made with the best ingredients. The olive oil doesn't make these fried artichokes heavy in any way, but gives off a beautiful floral note that other oils just can't offer.

More great recipes

Olive oil braised chicken with citrus and fennel or Grilled grapes with tarragon and olive oil.

Artichoke Tapenade with Chili Oil

Roasted Mushroom Crostini with Wine and Herbs

Red Wine Roasted Figs with Honey and Rosemary

Print Recipe

5 from 3 votes

Roman Style Fried Artichokes

Roman style fried artichokes recipe inspired by the infamous fried artichokes in the Jewish Ghetto in Rome. Artichokes gently fried in olive oil and seasoned simply with sea salt and lemon juice.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: Italian, Jewish

Keyword: carciofi alla giudia, fried artichoke, Jewish fried artichokes, Roman style fried artichokes

Servings: servings

Calories: 615kcal

Author: Samantha Ferraro

Ingredients

Medium-large bowl filled with water
1 lemon cut in half and squeezed + more for garnish
1 pound baby artichokes
2 cups olive oil or enough to have 3 inches of oil
Sea salt for garnish

US Customary - Metric

Instructions

Begin by cleaning the artichokes by removing all the tough outer leaves and until you reach the tender and tight forming center.
Cut artichokes in half and place in bowl of water, squeezed with lemon juice and leave the lemon halves in the water. This will help slow down the browning.
Heat a medium sized pot with olive oil until it reaches about 350 degrees Fahrenheit. I also test it with a small piece of leaf and if it sizzles right away, it's ready.
Drain artichokes and put them dry as best as you can. Add about half the artichokes to the oil and fry for about 10 minutes, until the outsides are crisp. Do this in several bathes.
Once done, use a slotted spoon to remove the artichokes and drain on a paper towel. Season immediately with sea salt and serve with fresh lemon juice.

Nutrition

Homemade Lebanese Falafel Recipe with Tahini Yogurt

Feb 20, 2019 · 47 Comments

Learn how to make homemade Lebanese falafel recipe with dried chickpeas, loads of fresh herbs and warm spices. Serve with creamy tahini yogurt.

Homemade falafel made with dried chickpeas is crisp on the outside and soft and tender in the middle. Serve with creamy tahini yogurt stuffed in pita.

If I could live in any cuisine for the rest of my life, it would be Middle Eastern. Of course I am retracting myself as I write this because in my little bio page I talk about how I can live in Chianti and red wine for the rest of my life and be happy. So, if there were 2 cuisines I had to choose from, Italian and Middle Eastern would be it.

I grew up on a lot of ethnic foods, especially Sephardic cuisine, but falafel never made a huge appearance growing up. I would have it here and there when I would stop in the Mediterranean markets and now that I'm older, it's the first thing I order whenever we eat Middle Eastern. See, falafel has simple but intense flavors. Chickpeas or fava beans with fresh herbs and spices, that's it!

Can you make falafel with canned chickpeas?

I always have canned beans in the house but with falafel, dry is best and I wouldn't recommend making falafel with canned chickpeas. The texture ultimately changes and because canned chickpeas are so soft, you would need to add a lot more flour to hold the batter together.

After dried chickpeas are soaked and fried, the falafel becomes incredibly crisp on the outside and tender in the middle. You wouldn't get that satisfaction with canned chickpeas.

Traditional falafel recipe is full of fresh bright herbs and warm spices that is perfectly fried and tender in the middle.

Authentic Falafel Recipe is easy to make with a few key steps.

What I love so much about falafel is how easy it is! The only preparation you have to do is soak beans overnight. Which is pretty cool to see. The beans are small and hard but once they soak up all the liquid they expand to double its size! I also love the flavor combo! Fresh and leafy greens like parsley and cilantro dye the fritters pale green and cumin and coriander provide smoky and deep flavor. These are some f my favorite flavor combinations!...I'm getting hungry just writing about this!

How to make traditional falafel recipe:

1) Soak dried chickpeas overnight in a large bowl filled with water.

To make Lebanese falafel recipe, soak dried chickpeas overnight in a large bowl filled with water.

2) The next day, drain the chickpeas and pulse in a food processor until crumbly and there are no whole chickpeas left. Transfer to a large bowl.

For authentic falafel recipe, grind the dried and soaked chickpeas before adding the fresh herbs.

3) In the same food processor, pulse together the onion, garlic, parsley and cilantro. Pulse until it almost looks like a paste. Add parsley mixture to beans.

Add chopped onions and garlic to ground chickpeas for homemade falafel.

4) Use a large spatula to mix the beans and herbs together. Add cumin, cayenne, salt, pepper and flour. Mix well. Add baking powder and soda just before frying. Mix everything well.

5) Heat a large skillet with vegetable oil and bring oil up to about 370 degrees F. You can test to see if the oil is hot by dropping a small piece of batter. If it sizzles, it's ready.

6) Use a large tablespoon and form batter into balls. I scoop about 2 tablespoons worth and form a ball between your hands.

For this traditonal falafel recipe, form chickpea batter into a ball before frying.

7) Carefully place the falafel in the hot oil. You can fit 4-5 in at once but don't overcrowd the pan. Fry on 1 side until you can see it browning on the sides, about 4-5 minutes. Then flip over and fry other side.

Fry homemade falafel in oil for several miutes on each side until golden brown.

Fry homemade falafel until golden brown onthe outside.

8) The falafel should be crisp on the outside and soft on the inside. To make tahini yogurt, just ix tahini and Greek yogurt together.

9) You can eat alone with tahini or make a falafel sandwich with pita bread, tomatoes, cucumber, pickles and tahini.

Serve Authentic falafel recipe in pita bread with chopped salad and tahini yogurt sauce.

Looking for more classic Mediterranean recipes? I have a slew of them! My family's recipe for fasulye (Turkish green beans) is always a favorite. You can also serve my homemade falafel with Israeli chopped salad!

More Falafel inspiration

Learn how to make homemade Lebanese falafel recipe with dried chickpeas, loads of fresh herbs and warm spices. Serve with creamy tahini yogurt.

Print Recipe

4.92 from 35 votes

Homemade Lebanese Falafel Recipe with TahiniYogurt

Learn how to make homemade Lebanese falafel recipe with dried chickpeas, loads of fresh herbs and warm spices. Serve with creamy tahini yogurt.

Prep Time15

Cook Time30

Soaking8

Total Time45

Course: Main Course

Cuisine: Mediterranean

Keyword: authentic falafel recipe, falafel recipe with canned chickpeas, homemade falafel, Lebanese falafel recipe, traditional falafel recipe

Servings: falafel

Calories: 108kcal

Author: Samantha Ferraro

Ingredients

2 cups dried chickpeas
1 onion cut in quarters
4-5 garlic cloves peeled and roughly chopped
1 small bunch fresh parsley about 1 cup
1 small bunch fresh cilantro about 1 cup
2 teaspoon kosher salt
1 Tb coriander
½ teaspoon cayenne
2 teaspoon cumin
3 Tb flour
1 teaspoon baking soda
½ teaspoon baking powder
Vegetable or grapeseed oil for frying

Tahini Yogurt Sauce

½ cup tahini
½ cup plain yogurt

Instructions

Soak dried chickpeas overnight in a large bowl filled with water.
The next day, drain the chickpeas and pulse in a food processor until crumbly and there are no whole chickpeas left. Transfer to a large bowl.
In the same food processor, pulse together the onion, garlic, parsley and cilantro. Pulse until it almost looks like a paste. Add parsley mixture to beans.
Use a large spatula to mix the beans and herbs together. Add cumin, cayenne, salt, pepper and flour. Mix well. Add baking powder and soda just before frying. Mix everything well.
Heat a large skillet with vegetable oil and bring oil up to about 370 degrees F. You can test to see if the oil is hot by dropping a small piece of batter. If it sizzles, it's ready.
Use a large tablespoon and form batter into balls. I scoop about 2 tablespoons worth and form a ball between your hands.
Carefully place the falafel in the hot oil. You can fit 4-5 in at once but don't overcrowd the pan. Fry on 1 side until you can see it browning on the sides, about 4-5 minutes. Then flip over and fry other side.
The falafel should be crisp on the outside and soft on the inside. To make tahini yogurt, just mix tahini and Greek yogurt together.

Notes

Make sure to add baking powder and baking soda within 20 minutes of making falafel.

Recipe adapted from DedeMed.com

Nutrition

Dominican Sancocho Recipe (Three Meat Stew)

Feb 15, 2019 · 23 Comments

This Dominican Sancocho recipe is a hearty three meat stew filled with robust flavors of sazon, adobo and packed with hearty bites of yucca, plantain and corn. The hearty vegetables soak up the flavorful stock, making this stew a delicious, comforting dish.

Dominican sancocho stew with corn and yucca.

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About This Recipe

This Sancocho recipe is a very humble homage to the people of the Dominican Republic and to the country's national dish. It's typically served and made on special occasions, such as weddings or large family parties. For another South American stew, try my Argentinian beef stew.

The Sancocho Dominicano I made is a three meat stew filled with yucca, plantains and butternut squash. I seasoned the meat with adobo spices, including my homemade sazon seasoning, and added big flavors of sofrito and bouillon to the stock.

I couldn't find some of the traditional root vegetables that would normally go into the sancocho recipe at my local mercado, so I stuck to root vegetables that were available, such as butternut squash and yucca. The hearty vegetables soak up all the delicious stock and gets better the longer the sancocho sits.

📋 Ingredients

Sancocho Vegetables

Plantains: They look similar to unripe bananas but they have a completely different flavor. Look for firm plantains with a green peel. Green plantains are starchy and better for frying, while yellow to black plantains are sweeter and better for sweet fried plantains.
Corn: Purchase fresh, sweet corn on the cob, choosing ears with bright green husks.
Yucca: Yucca, also known as cassava, is a root vegetable commonly used in Latin American cuisine. Yucca is very starchy with a thick brown peel that needs to be peeled away. Yucca is great in stews, such as this as well as fried.
Butternut Squash: Butternut squash is a winter squash with a sweet, nutty flavor. You cna also use Kabocha squash.
Cilantro: Cilantro will give the stew a bright and herby aroma. You can substitute with fresh parsley if cilantro isn't available.

Red onion, bell peppers and cilantro are aromatics for the Dominican sancocho.

Sofrito

Sofrito is a flavorful base used in Latin American, Spanish, and Caribbean cuisines. The mixture is a blend of herbs and aromatics and when sauteed, creates a rich base for stews and soups.

Cilantro: Fresh cilantro will give a fresh herby flavor to the sofrito. If you don't like it, you can substitute it with fresh parsley.
Onion: Use red onion for a stronger flavor. Alternatively, you can use white or yellow onions, or shallots.
Bell Pepper: You can use a mix of green, orange and red bell peppers, or only use red bell pepper, as you prefer.
Garlic: Garlic is essential to give the sofrito an incredible aroma.
Jalapeño: Jalapenos will add a bit of spice to the stew without being overwhelming. You can remove the seeds to decrease the level of spiciness, or use a differen variety of chili to increase the heat.

See recipe card for full information on ingredients and quantities.

⏲️ Instructions

Step 1. Add all the adobo spices together in a bowl and mix well. Do the same with the sazon.

Season the chicken and sausage with adobo and sazon seasoning.

Step 2. Season the chicken thighs and pork bones with adobo, sazon seasoning, salt and pepper.

Step 3. Drizzle olive oil in a large dutch oven and sear the pork bones and chicken on both sides until outside is golden brown. Then add sausage and sear on both sides.

Sofrito gives the sancocho a delicious spicy and herby layer of flavor.

Step 4. Make the sofrito. To a food processor, add a bunch of fresh parsley, onion, garlic cloves, jalapeño and bell peppers. Give everything a good blend until well combined, but still has some texture to it.

Add broth to the Dominican chicken and sausage stew.

Step 5. Add 2 heaping tablespoons of sofrito to the pot, stirring a bit to coat everything. Pour in 8 cups of chicken stock and stir everything together. Bring the stew to a boil and then down to a simmer for 20-30 minutes until the chicken is cooked through.

Prep the yucca by peeling off the tough outer peel and cutting the yucca into chunks.

Step 6. While stew simmers, prep the vegetables. Yucca has a very thick waxy exterior, so take your time peeling and cut into large 1-2 inch pieces.

Step 7. Use a knife to remove the peels from the green plantain and cut into 1 inch pieces. Do the same with the butternut squash.

Step 8. Add the yucca, plantains and corn and continue cooking the stew for 10 minutes until they begin to soften. Then add the butternut squash and a handful of fresh cilantro and season with salt and pepper.

Dominican sancocho stew with three meats.

Step 9. Place a lid on, leaving a small opening and continue cooking for another 20-30 minutes until all the vegetables are cooked through and tender.

Dominican sancocho recipe with chicken, plantain and yucca

Step 10. Serve the sancocho with sliced avocado and garish with fresh cilantro.

📍 Recipe Tips

Save Leftover Sofrito: The sofrito recipe makes more than needed for the stew. Freeze the rest in an ice cube tray and use for future soups and dishes.
Tastes Better as it Sits: The flavors will meld and increase the more the stew sits, so it's even more flavorful reheated the day after.
Reheating: Store covered in the fridge for up to 3 days and reheat on the stove on low heat, adding a bit of water if necessary.

Recipe FAQs

Can I make Sancocho in advance?

Yes, Sancocho can be made in advance and often tastes better the next day as the flavors continue to develop. Store it in the refrigerator and reheat before serving.

What is typically served with Sancocho?

Sancocho is often served with white rice, avocado slices, and a side of Fried Plantains or a simple green salad.

What should I do if my Sancocho is too thick or too thin?

If your Sancocho is too thick, add a bit more broth or water to reach the desired consistency. If it's too thin, let it simmer uncovered to reduce the liquid until it thickens to your liking.

More Hearty Stew Recipes

Bowl of Dominican sancocho with corn, sausage and yucca.

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4.89 from 18 votes

Dominican Sancocho (Three Meat Stew)

Dominican Sancocho Recipe is a hearty three meat stew filled with robust flavors of sazon, adobo and packed with hearty bites of yucca, plantain and corn.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Main Course

Cuisine: Dominican, Latin

Keyword: dominican recipes, dominican stew, sancocho dominicano, sancocho recipe

Servings: servings

Calories: 515kcal

Author: Samantha Ferraro

Ingredients

Sofrito

Small bunch of cilantro and parsley
½ red onion roughly chopped
4 garlic cloves
1 jalapeno seeded and roughly chopped
1 bell pepper seeded and roughly chopped

Adobo Seasoning

1 tablespoon salt
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon oregano
1 teaspoon black pepper or a few turns from your pepper grinder

Sazon Seasoning

Use 1-2 tablespoon of sazon to season meat

Meat and Soup Base

3-4 pork bones
½ pound Kielbasa sausage or any smoky sausage, cut into ½ inch slices
4 chicken thighs bone in and skin on
8 cups of water or chicken stock
2 chicken bouillon cubes if not using stock

Vegetables

2 plantains peeled and cut into 1 inch pieces
1 butternut squash peeled and cut into 1 inch cubes
1 medium sized yucca peeled and cut into 1 inch pieces
2 ears of corn peeled and cut into 2 inch pieces
Fresh sprigs of cilantro

Garnish

Sliced avocado
Fresh cilantro
Lime wedges
Rice optional

US Customary - Metric

Instructions

Add all the adobo spices together in a bowl and mix well. Do the same with the sazon. Then season the chicken thighs and pork bones with adobo, sazon, salt, and pepper.
Drizzle olive oil in a large Dutch oven and sear the pork bones and chicken on both sides until the outside is golden brown. Then add sausage and sear on both sides.
Make the sofrito. To a food processor, add a bunch of fresh parsley, onion, garlic cloves, jalapeno, and bell peppers. Blend until well combined but still has some texture.
Add 2 heaping tablespoons of sofrito to the pot, stirring to coat everything. Add 8 cups of water and 2 chicken bouillon cubes (or a few teaspoons of concentrated stock) and stir everything together. Bring the stew to a boil and then simmer for about 20-30 minutes or until the chicken cooks through.
While the stew simmers, prep the vegetables. Yucca has a very thick, waxy exterior, so take your time peeling it and cut it into large 1-2 inch pieces. Do the same with the plantain, butternut squash, and corn.
Add yucca, plantains, and corn to the pot and continue cooking the stew for 10 minutes until they begin to soften. Then add the butternut squash and a handful of fresh cilantro. Season with salt and pepper and taste for seasoning. Place a lid on the pot, leaving it slightly open, and continue to cook the stew for another 20-30 minutes or until all the vegetables are cooked through and tender.
Serve stew with sliced avocado, fresh cilantro, and rice (optional).

Notes

The sofrito recipes makes more than needed for the stew. Freeze the rest in ice cube tray and use for future soups and dishes.

The flavors will meld and increase the more the stew sits, so it's even more flavorful reheated the day after.

Store covered in the fridge for up to 3 days and reheat on the stow on low heat, adding a bit of water if necessary.

Nutrition

Fried Plantains Recipe

Feb 6, 2019 · 15 Comments

Learn how to make simple fried plantains recipe with ripe plantains that become caramelized and almost candied like.

Learn how to make simply fried plantains recipe with ripe plantains that become caramelized and almost candied like.

I have always been fascinated with other cultures, but ever since I started blogging, I have been even more inquisitive with different cultures, cuisines and traditions.

Food blogging has explored my palate to levels I never would have thought about. And what I love so much about food blogging is the constant appreciation and loyalty to honest, traditional cooking. Bringing cultures together, sharing experiences and memories and sharing food, not only with friends and family, but sharing the love for cultural cuisine across the world!

Fried Plantains via LittleFerraroKitchen.com

I get instant cravings that just pop out of nowhere. This time is has been for fried plantains (even fried plantain chips as well) and the first thing I begin to do, is run to the store to find the perfect plantains. Truth, I haven't had much since I grew up in New York (oh how I miss the Puerto Rican and Cuban restaurants!)

But I do know one thing. For the perfect fried plantains, you want them ripe, dark and sweet! I stuffed these into my Plantain, Black Bean and Havarti Arepas recipe.

A few tips on how to fry plantains

1) Plantains are not bananas, you can not eat them raw!

2) For this recipe, the darker and blacker, the sweeter the plantains will be.

3) Don't cheat, use oil and fry, baby...fry!

4) On the other hand, if you want to make fried plantain chips, look for green unripe plantains that are more starchy and hold up to a deeper fry and become incredibly crispy and savory.

More wonderful latin recipes

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4.95 from 17 votes

Fried Plantains

Learn how to make simply fried plantains recipe with ripe plantains that become caramelized and almost candied like.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: Latin

Keyword: fried plantain chips, fried plantains recipe, how to fry plantains, how to make fried plantains

Servings: servings

Calories: 109kcal

Author: Samantha Ferraro

Ingredients

2 very ripe plantains
Canola or vegetable oil
Brown sugar optional
Kosher or sea salt optional

US Customary - Metric

Instructions

Cut ends off of plantains and run a knife along the sides, peeling the skin off.
Slice on a diagonal about ½ in thick.
Heat a large skillet with oil so it completely covers the bottom of the pan. When oil is hot enough (you want to hear a sizzle when plantain goes in), place plantains a few at a time in the hot oil.
Fry on 1st side until it is golden brown and caramelized, about 4-5 minutes. Fry the other side until golden brown.
Optional: sprinkle with brown sugar or sea salt (But I find them sweet enough).

Nutrition

Classic Eggplant Parmesan

Jan 30, 2019 · 6 Comments

Classic Eggplant Parmesan recipe is a favorite comfort food. Peeled and fried eggplant is generously flavored with fresh herbs and Parmesan cheese that is then baked with layers of marinara and mozzarella.

Eggplant parmesan recipe is baked in one pan.

One of my absolute favorite recipes ever, eggplant Parmesan is not often made in this house. Actually, eggplant isn't either because a certain <ahem> someone doesn't think he likes eggplant. Well, well....until now!

The secret to really good eggplant? Peel it!

The one time we both truly enjoyed eggplant was when we were in Turkey a few years ago. Could have been the amazing scenery. Could have been the amazing meal. Or it could have been that the tender eggplant was peeled, offering only the best most delicious parts of the fruit.

Since then, we decided to only peel the eggplant and it makes a HUGE difference, especially in this eggplant Parmesan recipe. As the eggplant fries, the entire slice becomes tender and crispy without having that leftover tough skin to chew on.

Layer fried eggplant parmesan with marinara sauce for a delicious Italian dinner.

Yes, you should fry the eggplant.

Let's be real here. Eggplant Parmesan is essentially a casserole. The ultimate comfort food. The one recipe you beg for when all else is going wrong. Enjoy it and fry it.

Now speaking of frying, let's take the extra moment to really up the flavor factor of the breadcrumbs. This is the ultimate flavor vessel so take advantage of that. In my recipe, I flavored the breadcrumbs with lots of fresh herbs, grated Parmesan cheese and for a bit of a contrast and my favorite ingredient ever, lemon zest.

Making Eggplant Parmesan Takes Time

I would not say this is a weeknight dinner. Frying individual slices of eggplant takes time, including changing the oil every few batches or so. Because we are taking such good care of the eggplant, I like to get help from the store and use a really good quality marinara sauce, such as Rao's.

What To Serve With Eggplant Parmesan

There is nothing like a decadent pasta side dish to go with eggplant parmesan, such as my penne with vodka sauce or for a lighter side, my shaved brussels sprouts with pecorino and pistachios would be a lovely refreshing side dish.

Layer eggplant parmesan casserole and serve with pasta or side salad.

More eggplant recipes

Classic Eggplant Parmesan recipe is a favorite comfort food. Peeled and fried eggplant is generously flavored with fresh herbs and Parmesan cheese that is then baked with layers of marinara and mozzarella.

Print Recipe

5 from 11 votes

Eggplant Parmesan Recipe

Classic Eggplant Parmesan recipe is a favorite comfort food. Peeled and fried eggplant is generously flavored with fresh herbs and Parmesan cheese that is then baked with layers of marinara and mozzarella.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: Italian

Keyword: baked eggplant parmesan, eggplant parmesan recipe, fried eggplant parmesan

Servings: servings

Calories: 597kcal

Author: Samantha Ferraro

Ingredients

2 large eggplant peeled and sliced into ½ inch slices
Kosher salt
Canola vegetable or grapeseed oil for frying

Breadcrumb Mixture

2 cups Panko breadcrumbs gluten free breadcrumbs works too
2 cups Italian or regular breadcrumbs
½ cup freshly grated Parmesan cheese
Zest of 1 lemon
Fresh oregano leaves and thyme stems removed and chopped

Wet Mixture

4 eggs whisked
2 tablespoons of milk

For Layering

2 cups marinara sauce
1 pound log of fresh mozzarella cheese sliced into ¼ inch slices
Grated Parmesan cheese
Fresh basil and oregano for garnish

US Customary - Metric

Instructions

Begin by laying the sliced eggplant on a rack fitted on top of a baking sheet and sprinkle kosher salt all over the top. Leave eggplant for 20-30 minutes so the salt can extra extra moisture.
Then use a paper towel and blot any excess moisture and salt off the eggplant slices.
In a shallow dish, combine the breadcrumbs, parmesan cheese, lemon zest and herbs and stir to combine.
In another bowl, whisk together eggs and milk.
Dip each eggplant slice into the egg mixture, allowing any excess to drip off and then coat in the breadcrumb mixture on all sides. Continue with the rest of the eggplant and set aside on a baking sheet.
Heat a large skillet with oil and bring to medium-high heat. Fry 3-4 eggplant slices at a time until golden brown, about 3-4 minutes then flip over and fry the other side for 2-3 minutes.
Once done, remove fried eggplant to rack or paper towel lined baking sheet and immediately sprinkle with salt.
Pre-heat oven to 400 degrees Fahrenheit and pour ½ the marinara sauce on the bottom of your baking dish. Then layer eggplant slices and another layer of marinara and finally top with sliced mozzarella and grated Parmesan cheese.
Cover baking dish with foil and bake for 20 minutes until cheese has melted. Then remove foil and continue baking for 10 minutes until cheese is bubbling and lightly golden.

Nutrition

Chicken Chili Verde

Jan 18, 2019 · 13 Comments

Chicken chili verde is a delicious and simple Mexican stew made full of chicken and beans and bright flavors of fresh lime and tomatillos.

Serve chicken chili verde recipe with a dollop of sour cream and tortilla chips.

Chicken Chili Verde is a gorgeous Mexican stew

The beautiful color comes from fresh tomatillos and green chilis. I often debate with myself whether I should share recipes where you can find millions of them throughout the web. But after all, this is a constant exploration of my palate, of food, of food in cultures and of what we eat in our home.

So, therefore, welcome to my second introduction to tomatillos in this glorious chili verde recipe.

Authentic chile verde recipes begins with fresh and husked tomatillos.

Authentic chili verde recipe starts with a tomatillo base

I shared the first time I had tomatillos when I made roasted tomatillo salsa. And may I add, is a breeze to make. After you husk and wash the tomatillos, which can be a bit sticky, roast them until the tomatillos are incredibly soft with some caramelization.

I have also read that authentic chili verde has LOTS of meat and little to no beans. I am sure this would be even more amazing with slow cooked pork (on the must make list and will report back), but I think adding beans adds a great amount of protein and texture.

Make this chili verde recipe in the slow cooker

The wonderful thing about this chili verde recipe is that it's made in the slow cooker! You can also make it on the stove top and cook until flavors meld together, I'd suggest about 25-30 minutes until the chicken is fully cooked through.

For the slow cooker version, add the tomatillo base into the slow cooker and add uncooked chicken and beans. After a few hours, the green chicken chili soup melds together beautifully and is the perfect accompaniment with an ice cold cerveza, extra hot sauce and tortilla chips. Honestly, I could live on Mexican food, thank you very much.

Chile verde recipe is topped with sour cream, fresh cilantro and extra lime juice. Serve with tortilla chips.

Chicken chili verde is a delicious and simple Mexican stew full of chicken and beans and bright flavors of fresh lime and tomatillos.

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4.65 from 17 votes

Chicken Chili Verde

Chicken chili verde is a delicious and simple Mexican stew full of chicken and beans and bright flavors of fresh lime and tomatillos.

Prep Time40

Cook Time6

Total Time6 40

Course: Main

Cuisine: Mexican

Keyword: authentic chile verde recipe, chicken chili verde, chicken chili verde recipe

Servings: servings

Calories: 160kcal

Author: Samantha Ferraro

Ingredients

4 Anaheim chiles seeded and cut in half
1 onion cut in quarters
2 Lbs tomatillos about 12, husks removed and cut into quarters
1 jalapeno cut in half
5 garlic cloves
1 large bunch of cilantro
2 limes zested and juiced
½ cup water optional to thin out sauce
2 whole skinless and boneless chicken breasts
2 cans white beans rinsed and drained
2 cups chicken stock
Salt and pepper to taste
Olive oil for drizzling

US Customary - Metric

Instructions

Begin by making roasted tomatillo salsa. On a baking sheet, add the Anaheim chili's, tomatillos, jalapeno, onion and garlic cloves. Drizzle everything with olive oil and salt and pepper. Roast at 350 degrees Fahrenheit for 30 minutes, or until everything is softened and caramelized.
When done, add roasted vegetables to a food processor along with cilantro, lime zest and juice and ½ cup of water (if you need to thin out). Blend everything until it becomes a salsa consistency.
Next, add everything else to your slow cooker. Add the tomatillo salsa, chicken, beans and chicken stock. You may want to season additionally at this point too.
Cook on high for 3-4 hours or low for 4-6 hours.
When done, you should be able to easily shred chicken. Add shredded chicken back into chili.
Serve with sour cream, tortilla chips and garnish with lime and extra cilantro.

Notes

This dish is easily made in the slow cooker, however can also be done on the stove top.
Also, if time is an issue, throw in some frozen chicken breasts!

Nutrition

Smoked Turkey and White Bean Soup (Pressure Cooker and Slow Cooker Versions)

Jan 16, 2019 · 13 Comments

Smoked Turkey and White Bean Soup is easy to make in the slow cooker or pressure cooker (Instant Pot). With simple ingredients, including dried white beans and aromatics, this soup comes together in no time.

Easing into the winter months with hearty soups and stews. Joe's Aunt gifted us with a pressure cooker last year and we have been having so much fun using it. As I get more comfortable with this new gadget, I'll be sharing some fun recipes.

But for now, we are keeping things simple, classic and fool proof. Smoked turkey and white bean soup is the first recipe we made in the pressure cooker since it's one of those 'throw it all in and let 'er go', but will still taste amazing because who else is obsessed with dried beans?

Yes, you need to soak your dried beans

There is some prep to the soup. Because I'm using dried beans, I still chose to soak them overnight in a big bowl of cold water. As they slowly expand, you can tell by the skins that start to wrinkle ever so slightly.

Then once that is complete, it's really dump it all in the pot and go. Fresh herbs, thyme and aromatics including onions, carrots and garlic. A few bay leaves and of course a smoked turkey leg. I opted to take the skin off of the turkey leg for less fat.

You could also use your leftover Thanksgiving or Holiday turkey for this soup and it would be lovely!

How to make Smoked Turkey and White Bean Soup in the Slow Cooker (Other version)

This soup is such a staple in our house that we have made it in the slow cooker and pressure cooker several times.

Same as with the pressure cooker, you still need to soak the beans (overnight preferred) and then throw it all into the slow cooker. The only difference is that the pressure cooker takes 20 min and slow cooker takes 4-6 hours.

White beans are also used in my vegetarian pasta fagioli recipe.

For a little extra heat, add some crushed Italian red peppers to your smoked turkey and white bean soup.

Looking for more comfort soup inspiration?

Try my creamy pumpkin soup with fried sage or one of my favorites, vegetarian green curry soup with noodles and big flavors of ginger and lemongrass.

Need more ideas to use up smoked turkey?

My recipe for Peruvian Cilantro soup would be perfect for a smoked turkey leg as well as Pozole Rojo in place of the pork.

Print Recipe

4.61 from 23 votes

Smoked Turkey and White Bean Soup

Prep Time10

Cook Time20

Soaking5

Total Time30

Course: Soup

Cuisine: American

Keyword: pressure cooker white bean soup, slow cooker white bean soup, smoked turkey and white bean soup, white bean soup recipe

Servings: servings

Calories: 316kcal

Author: Samantha Ferraro

Ingredients

2 cups dried white beans soaked for at least 6 hours
Olive oil for sauteing + more for garnish
1 small white or yellow onion diced
3 garlic cloves chopped finely
3 carrots peeled and chopped into ½ inch pieces
2 celery stalks chopped into ½ inch pieces
Several sprigs of fresh oregano leaves removed and chopped
Several sprigs of fresh thyme leaves removed and chopped + more for garnish
5 cups chicken stock
1 smoked turkey legs skin removed
2 bay leaves
Salt and pepper to taste

US Customary - Metric

Instructions

Pressure Cooker Version

On the saute function, drizzle with olive oil and add chopped onion and saute for about 3-4 minutes until softened but not caramelized.
Then add in the garlic and saute for another minute.
Add the carrots, celery and fresh herbs and saute for another minute.
Add the soaked beans, turkey and bay leaves and pour in the stock. Everything should be fully submerged.
Place lid on pressure cooker and cook on high pressure for 20 minutes.
Once done, do a quick release and use an immersion blender to blend some of the soup for a creamier texture.
Season with salt and pepper (the turkey often has enough salt to flavor) and taste for seasoning.
Ladle soup in bowls and garnish with extra fresh thyme and a drizzle of olive oil.

Slow Cooker Version

In a skillet over medium heat, drizzle with olive oil and add the chopped onion and saute until softened but not caramelized.
Add the garlic and cook for another minute.
Add the onion and garlic to the slow cooker along with the rest of the vegetables, herbs, soaked beans, turkey leg and pour in stock.
Cook on low for 6-8 hours or on high for 4-5 hours.
Once done, use an immersion blender to blend some of the soup for a creamier texture.
Ladel soup into bowls and garnish with fresh thyme and a drizzle of olive oil.

Nutrition

Shrimp Chow Mein

Jan 9, 2019 · 6 Comments

Learn how to make shrimp chow mein with fresh vegetables, head on shrimp and delicious soy based chow mein sauce, easily cooked together in a wok.

Shrimp Chow Mein with Cabbage, Peppers and Delicious Soy Based Chow Mein Sauce

Happy Chinese New Year!! (well almost)

This couldn't have come at a more perfect time, because this shrimp chow mein is crossing off the first item from my culinary bucket list. Asian cuisine is the cuisine that I am most UN-familiar with, so I figured being my first true authentic Asian dish, I would make something simple yet authentic.

Learn how to make shrimp chow mein with fresh vegetables, head on shrimp and delicious soy based chow mein sauce, easily cooked together in a wok.

For this dish, we decided to purchase our first wok! I am so excited about this because I have been fantasizing about owning a wok for years, but I was too intimidated to jump in head first. But honestly, it is not any more difficult than caring for a cast iron skillet. Of course, I researched how to "season" my new accessory and paid close attention to the progress and anatomy of the wok.

Here is what I learned about seasoning a new wok:

When you come home and before heating anything, use a scrubber to scrub off the entire inside and outside of the wok. There is a shiny coating that is on the wok to preserve while it's on the shelves, and you need to take this off! Then dry thoroughly.

Next, put the wok on the stove and crank the heat up full blast! Add a small drizzle of canola or vegetable oil and aromatics, such as ginger, scallions and celery. None of the vegetables has to be trimmed since you won't be eating them. Begin to cook the vegetables, stirring them around with the oil all through the wok. We turned the wok every so often so the oil and veggies coated everywhere. Eventually your vegetables will get super charred.

Before making shrimp chow mein recipe, you need to season the wok with aromatics.

There is a progression that the wok goes though and it can change dramatically over the years. Our wok stayed the same color mostly but I did notice that it was not nearly as shiny anymore and instead began to dull in appearance. Articles also said to refrain from any kind of acidity or vinegar for the first few uses since your wok is still aging gracefully.

When you are done with your wok, rinse it and do not scrub again. Dry thoroughly and coat both the inside and outside with a thin layer of canola or vegetable oil.

Learn how to make shrimp chow mein with fresh vegetables, head on shrimp and delicious soy based sauce, easily cooked together in a wok.

Other recipes that may inspire you to cook for the Lunar New Year

My Shrimp and Pork Potstickers which are so fun to make with a group of people!

Honey Walnut Shrimp is a Chinese take-out favorite and this Sweet and Spicy Shrimp Stir Fry with Pineapple sounds so good!

What is Shrimp Chow Mein

According to Chinese culture, shrimp means happiness and well-being and noodles mean longevity. There are other meanings too, such as lettuce meaning prosperity (perfect reason to have spicy lettuce wraps) and spring rolls meaning money since they are supposed to look like gold bars.

As far as chow mein goes, it is a VERY quick dish. I tried to take photos of the process as I went a long, but honestly..it happened so quickly..so bear with me! My advice is: be ready and have your wok screaming hot.

How to make Shrimp Chow Mein Recipe

Method:

1) Have all your ingredients prepped and ready to go, such as your shrimp, vegetables and seasonings.

2) In a bowl, mix together all the chow mein sauce ingredients and set aside.

To make chow mein sauce,stir together both dark soy sauce and soy sauce, ginger, grated garlic, sriracha, sesame oil and corn starch.

3) Cook chow mein noodles according to package directions. When done, strain and rinse a bit to stop the cooking process. Drizzle a teaspoon of sesame oil in the noodles and toss to coat. This will help the noodles from ticking while you make the rest of the dish.

4) Begin to heat your wok and pour a drizzle of canola or vegetable oil. Add shrimp first and allow to cook for about 30 seconds until cooked through, but don't over cook them. Remove shrimp to a plate and reserve.

First heat the wok to very hot and cook the head on shrimp for shrimp chow mein.

5) Add all your vegetables, garlic and ginger. Cook for 1-2 minutes until vegetables begin to break down. Add sauce mixture and stir to combine then add noodles and gently toss to combine.

To make shrimp chow mein, add the vegetables, chow mein noodles and sauce to the hot wok after th shrimp is cooked.

6) Plate shrimp chow mein and top with shrimp and garnish with scallions.

More Asian recipes

Print Recipe

5 from 6 votes

Shrimp Chow Mein

Learn how to make shrimp chow mein with fresh vegetables, head on shrimp and delicious soy based chow mein sauce, easily cooked together in a wok.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: Chinese

Keyword: chow mein sauce, shrimp chow mein, shrimp chow mein recipe, what is shrimp chow mein

Servings: servings

Calories: 541kcal

Author: Samantha Ferraro

Ingredients

8 oz chow mein
6 shrimp head on or not
½ small cabbage chopped
1 carrot peeled and cut into 1 inch strips
2 scallions chopped + more for garnish
1 red bell pepper cut into 1 in strips

Chow Mein Sauce

1 Tb soy sauce
½ teaspoon dark soy sauce
1 Tb oyster sauce
½ in ginger peeled and grated
1 whole garlic clove grated
½ teaspoon sriracha
½ teaspoon sesame oil
1 teaspoon cornstarch

US Customary - Metric

Instructions

Have all your ingredients prepped and ready to go, such as your shrimp, vegetables and seasonings.
In a bowl, mix together all the sauce ingredients and set aside.
Cook chow mein noodles according to package directions. When done, strain and rinse a bit to stop the cooking process. Drizzle a teaspoon of sesame oil in the noodles and toss to coat. This will help the noodles from ticking while you make the rest of the dish.
Begin to heat your wok and pour a drizzle of canola or vegetable oil. Add shrimp first and allow to cook for about 30 seconds until cooked through, but don't over cook them. Remove shrimp to a plate and reserve.
Add all your vegetables, garlic and ginger. Cook for 1-2 minutes until vegetables begin to break down. Add sauce mixture and stir to combine then add noodles and gently toss to combine.
Plate chow mein and top with shrimp and garnish with scallions.

Nutrition

Salt and Vinegar Potato Latkes

Dec 7, 2018 · 3 Comments

A play on the traditional potato latkes, these salt and vinegar potato latkes have a hint of sourness from the vinegar and a healthy sprinkle of sea salt. Serve alongside onion and chive sour cream for a fun play on latkes.

I love creating fun, new latke recipes every year. I've done all sorts of fun takes, such as my Yucca latkes which are one of my favorites, since they fry up so incredibly well! And caprese latkes are always a winner, not to mention how they almost too pretty to eat...almost.

These Latkes are a Play off of Salt and Vinegar Chips

One of my favorite treats is salt and vinegar potato chips. These latkes are a play off of that and I couldn't be more pleased!

Don't expect these latkes to offer that same pucker the potato chips do. They are lightly vinegary and depending how puckery you prefer, can add more as needed.

I wound up adding vinegar in the mixture and brushed them on as soon as they came out of the frying pan. A healthy sprinkle of flaked sea salt is necessary, so don't skimp it!

Some of my favorite Latke making tips:

Squeeze out most of the liquid. The onion is more watery than potato and you don't want a soggy mixture.
Test the oil with a small piece of mixture, if it sizzles, it's ready.
Salt the latkes as soon as they're out of the frying pan and hot!

Latkes aren't the only thing we should be frying, try my savory hatch and cheddar donuts or these apple fritter rings or these decadent fried cookie dough balls..wow!

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5 from 7 votes

Salt and Vinegar Potato Latkes

A play on the traditional potato latkes, these salt and vinegar potato latkes have a hint of sourness from the vinegar and a healthy sprinkle of sea salt. Serve along side onion and chive sour cream for a fun play on latkes.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Jewish

Keyword: potato latkes, salt and vinegar potatoes, salt and vinegar latkes, fried potato latkes, Hanukkah latkes

Servings: latkes

Calories: 118kcal

Author: Samantha Ferraro

Ingredients

Salt and Vinegar Latkes

4 russet potatoes peeled and cut into large chunks
½ large white onion peeled and cut into large chunks
½ cup white vinegar + more for brushing on
3 large whole eggs
½ cup matzo meal
½ teaspoon sea salt + more for garnish
Freshly ground black pepper
Canola vegetable or grapeseed oil for frying

Sour Cream Mixture

½ cup sour cream
½ teaspoon granulated onion
½ teaspoon dried chives
Fresh chives for garnish

US Customary - Metric

Instructions

Start by either gating the potato and onion with a hand grater or grating attachment of your food processor.
Place shredded vegetables in a clean kitchen towel and squeeze most of the liquid out, then add to a large bowl along with vinegar and toss to combine.
Add in the eggs, matzo meal and salt and pepper and mix everything together.
Heat a large skillet with oil and place a tablespoon sized mixture into the oil. If it sizzles, it's ready. Gently use the back of your spoon and press down and cook for about 3-4 minutes until the edges are crisp and golden brown, then flip over and cook for another 2-3 minutes until golden brown.
Remove latkes to a wire lined baking sheet and lightly brush with more vinegar and a good sprinkle of sea salt.
For the sour cream, stir together the sour cream with dried onion and chives and taste for seasoning. Garnish with fresh chives.

Notes

Squeeze out most of the liquid. The onion is more watery than potato and you don't want a soggy mixture.
Test the oil with a small piece of mixture, if it sizzles, it's ready.
Salt the latkes as soon as they're out of the frying pan and hot!

Nutrition

Rosemary and Fig Rugelach with Caramelized Walnuts

Nov 4, 2018 · 3 Comments

Rosemary and Fig Rugelach is a play on the traditional Jewish cookie, with sweet fig jam, caramelized walnuts and a touch of fresh rosemary for a sweet and slightly savory bite.

Last week I had the pleasure of baking these delicious rosemary and fig rugelach over on my friend's Karista's instagram. It was so fun and a perfect fall baking day. It was rainy and dreary here in Washington and the smell of freshly baked cookies warmed up the entire house.

You all know how much I love making rugelach cookies. I work on creating a fun new flavor combo every year, including my cherry pistachio rugelach (one of my favs!) and my savory herb and cheese rugelach for something totally out of the ordinary. For a sweet Jewish treat, try my Chocolate Matzo Toffee.

This year I was craving classic flavors in an unusual method. Rosemary and fig is such gorgeous combination, I roasted them together in my red wine roasted figs with honey and rosemary and fell in love with the flavors ever since. I used Trader Joe's fig butter, which if you haven't tried yet..run, don't walk to get it and slather it on everything you put in your mouth. Then a healthy sprinkle of freshly chopped rosemary is added to the simple rugelach dough for a bit of savory-ness that is not too overpowering.

Have Fun With Your Rugelach Fillings

Once you get the basic dough down, you can fill them with anything you like. Chose a favorite jam, preserve or fruit butter, basically something that will act as a "glue". Then add something else for texture, usually nuts or chopped chocolate would be nice.

Have fun with it and play around with flavors!

More Fig inspiration

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5 from 4 votes

Rosemary and Fig Rugelach

Rosemary and Fig Rugelach is a play on the traditional Jewish cookie, with sweet fig jam, caramelized walnuts and a touch of fresh rosemary for a sweet and slightly savory bite.

Prep Time20

Cook Time25

Resting time20

Total Time45

Course: Dessert

Cuisine: Jewish

Keyword: rugelach cookies, fig rugelach, rugelach fillings, rugelach recipe

Servings: rugelach cookies

Calories: 137kcal

Author: Samantha Ferraro

Ingredients

Dough

8 oz cream cheese room temperature
½ lb unsalted butter room temperature 2 sticks
¼ cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract or paste
2 cup all-purpose flour
3 tablespoon chopped rosemary

Filling

8 ounces walnuts
2 tablespoon water
¼ cup brown sugar
1 teaspoon vanilla extract or paste
11 ounce jar of fig butter or fig jam (I used the one from Trader Joes)

Topping

1 egg whisked
Turbinado sugar

Instructions

Cream butter and cream cheese in stand mixer with a paddle attachment until creamy. Add sugar, salt and vanilla. Mix well.
Gradually add flour and chopped rosemary and mix until just combined. Dump the dough onto a well floured surface and roll into a ball.
Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 20 minutes.
While the dough is resting, make the caramelized walnuts and preheat oven to 350 degrees Fahrenheit.
Add walnuts to a dry pan over medium heat and roast the walnuts until fragrant, for about 5 minutes, gently tossing a few times.
Whisk together the water, brown and vanilla and pour over the walnuts, tossing to make sure the sugar mixture coats everything evenly.
Continue cooking for another 30 seconds and turn off heat. Allow walnuts to cool enough o handle, then chop them up into fine pieces.
Take one dough-ball out of fridge (leaving others chilled until ready to use) and on a well-floured surface, roll it out using a floured rolling pin. Roll it out to about 9 inches in diameter. If you have a round cheese cake pan or any 9-10in pan, use that as a guide to cut a perfect circle for your rolled out dough and save the excess cut-outs to use again.
Take 2 tablespoons of fig butter and spread it evenly onto the round dough.
Top with 1-2 tablespoons chopped walnuts and use your hand to gently press down on the walnuts so it sticks.
Using a very sharp knife or a pizza cutter, cut the dough in 8 triangles.
Take one of the wedges and roll from the outside-in, allowing the point to rest on the bottom.
Once all of them are rolled up, place rugelach on cookie sheet, end-side down and brush with egg wash and sprinkle with turbinado sugar.
Bake for 25 minutes until lightly golden brown.
Allow to cool before serving.

Notes

Dough can be made a few days in advance and kept in the fridge.

Other herbs would work great as well, such as fresh thyme.

Make sure to not overfull the rugelach with filling, a little goes a long way.

Nutrition

Creamy Pumpkin Soup with Fried Sage

Oct 26, 2018 · 2 Comments

Thick and Creamy pumpkin soup with fresh roasted pumpkin is blended up with warm fall flavors of paprika and maple and topped with savory fried sage.

As soon as October hits, there are 2 things I can't wait for. 1. planning my birthday dinner, which is usually a big bowl of steamed mussels or my favorite penne with vodka sauce. and 2. a trip to Gordon Skagit Farms aka fall wonderland! For another wonderful soup try my Butternut squash and pear soup, it takes the flavor of soup to another level.

Beautiful pumpkins at Gordon Skagit Farms

I'll write more about the pumpkin farm in another post, but let me tell you, if you love pumpkins and fall, you will fall in love with this farm. There are dozens and dozens of different types of pumpkins, gourds and squashes with booming colors and piles of interest.

I had the lovely opportunity to chat with one of the owners, Eddie Gordon and he raved about a pumpkin called winter luxury pumpkin (pictured below). You can click on this Mixcloud link to listen to my chat with him and about his favorite pumpkin! He gave me one to try and I couldn't wait to roast it!

Winter Luxury Pumpkins at Gordon Skagit Farms

Besides having a gorgeous look with a slightly etched outer skin and light orange hue, this pumpkin was spectacular. As it slowly roasted in the oven, our entire house smelled like fall. It smelled sweet and caramely and almost of home baked cookies, if you can believe that.

Roast your own pumpkin

This was the first time I roasted a fresh pumpkin, and it is life changing! The overwhelming aroma is addictive and the pumpkin flesh was outstanding. As the pumpkin roasts, it begins to collapse, giving away that it's nearly done.

The flesh pulls away from the skin and if you did it right, you'll get addictive caramelized edges from the natural sugars that you'll be snacking on straight from the pan.

The winter luxury pumpkin was so delicious, I didn't want to overwhelm it's natural flavors and instead kept it simple in a creamy pumpkin soup. I enhanced it's natural sweetness with a bit of maple syrup and dusted some warm paprika in the mix. And of course, pumpkins best fried, sage is perfectly fried to a delicious crisp. Why don't they make sage chips? Life changing.

What to make with roasted pumpkin?

This recipe only uses 2 cups of roasted pumpkin, so you will definitely have extra!

Add some roasted pumpkin to orange spiced pumpkin souffleor roll it up in pumpkin and candied pecan rugelach!

And check out the interview and chat I had with Eddie from Gordon Skagit Farms!

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5 from 4 votes

Creamy Pumpkin Soup with Fried Sage

Thick and Creamy pumpkin soup with fresh roasted pumpkin is blended up with warm fall flavors of paprika and maple and topped with savory fried sage.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: American

Keyword: creamy pumpkin soup, pumpkin soup, roasted pumpkin, roasted pumpkin soup

Servings: servings

Calories: 55kcal

Author: Samantha Ferraro

Ingredients

Canola or grapeseed oil
Fresh sage leaves
1 shallot finely chopped
2 garlic cloves finely chopped
2 cups of roasted pumpkin about ½ of small edible pumpkin
3 cups vegetable stock
¼ cup Greek yogurt
1 tablespoon maple syrup
2 teaspoon paprika
Freshly grated nutmeg
Salt and pepper to taste
Olive oil for garnish

US Customary - Metric

Instructions

If you haven't already, start roasting your pumpkin. Cut it into wedges and remove the seeds and roast at 400 degrees Fahrenheit for about 40 minutes. The flesh should be very soft and begin to pull away from the skin.
Allow to cool once done, you may only use about half of a small roasted pumpkin.
In a small skillet, add enough oil to coat the bottom of the pan and bring up to 360 degrees Fahrenheit. Add several sage leaves and fry for about 30-40 seconds until crisp. Remove to a plate and set aside.
In the same skillet, saute chopped shallots until soft but not browned and then add the chopped garlic and saute for another minute.
In a high power blender or food processor, add 2 cups of cooked pumpkin, vegetable stock, Greek yogurt, maple syrup and spices and blend until smooth.
Pour soup into bowls and garnish with fried sage leaves and an extra dusting of paprika and a drizzle of olive oil.

Nutrition

Beet Phyllo Tart with Feta and Thyme

Oct 16, 2018 · 1 Comment

This colorful beet phyllo tart is an easy and impressive appetizer. Thinly sliced beets are layered on top of phyllo sheets and scattered with salty feta and fresh aromatic thyme.

Beets are one of my favorite root vegetables they really are so versatile. For another great Feta dish, try my Phyllo Feta Rolls with Honey.Also, take a look at my new cookbook, entitled One-Pot Mediterranean.

This beet phyllo tart is a cinch to whip up.

Easy prep: You don't need to pre-cook the beets

What's wonderful about this beet tart, is that you don't have to pre-cook the beets. I found some beautiful colorful beets at the farmers market and was so excited to thinly slice them for this tart and really showcase their natural beauty.

Candy cane beets, bright golden beets and classic deep ruby red beets are thinly sliced raw and then scattered all over the phyllo sheets. The beautiful colors pop as they contrast against each other. Then you get even more of a pop of color with loosely scattered thyme leaves. A beautiful and impressive tart, this is.

And if you're looking for more beet recipes, I got you covered!

I love beets and use them in a number of ways. While you're slicing them for this beet phyllo tart, slice a few extra and make beet chips with labneh.

Or roast golden beets and add them to this quinoa beet and blood orange salad or this beet salad with goat cheese and orange vinaigrette.

You can also upgrade your borscht game and create a duo of beet soups and make my red and yellow beet soup with fried beet greens.

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4.72 from 7 votes

Beet Phyllo Tart with Feta and Thyme

This colorful beet phyllo tart is an easy and impressive appetizer. Thinly sliced beets are layered on top of phyllo sheets and scattered with salty feta and fresh aromatic thyme.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: Mediterranean

Keyword: beet tart, phyllo tart, beet phyllo tart, vegetarian beet tart

Servings: servings

Calories: 201kcal

Author: Samantha Ferraro

Ingredients

3 medium beets of various colors any combination of red, yellow and striped
½ package of phyllo about 6-8 sheets, defrosted
¼ cup olive oil
Fresh thyme sprigs
½ cup feta cheese roughly crumbled
Sea salt to taste

US Customary - Metric

Instructions

Begin by pre-heating oven to 375 degrees Fahrenheit.
Wash the beets well and slice beets very thinly using a mandolin and set aside on a plate.
(*Tip: Slice the yellow before before the red one so you don't risk staining the lighter beets.)
Unroll phyllo sheets and place 2 phyllo on a baking sheet. Brush all over with olive oil and then place two more sheets on top and brush with olive oil. Finally layer the last two phyllo on top and fold in the edges, making a border. Brush with olive oil so edges seal.
Arrange beet slices on top of phyllo and brush everything with the rest of the olive oil.
Scatter crumbled feta on top and some of the fresh thyme leaves and a good sprinkle of sea salt.
Bake for 30 minutes, until the phyllo is lightly golden brown.

Notes

Recipe adapted from The Ultimate One-Pan Oven Cookbook

Nutrition

Persian Rice with Dates and Pistachios

Oct 8, 2018 · 9 Comments

Persian rice with dates and pistachios, the aromatic cardamom is steamed together and has a crunchy saffron crust called tahdig.

Persian rice with dates, chopped pistachios and aromatic cardamom is steamed together with an additive and crunchy saffron crust called tahdig.

Simple Rice, Impressive Dishes

I noticed as I'm getting older, I am appreciating the simpler things. The simpler flavors and allowing really good ingredients to be themselves. Rice is a perfect example of that. A humble grain that can be transformed into a number of dishes, such as the classic sticky rice in a Hawaiian plate lunch or jeweled up in my Persian jeweled rice and my forever obsession, classic tahdig. The captivating crispy rice layer that many fight over. And yes, it's worth it. Here is a Mediterranean shopping List!

Lets talk tahdig

Literally translating to "bottom of the pot" is the crispy rice layer that is formed with the twice-cooking method. And it's not always a rice layer, I have made Persian rice dishes with thinly sliced potatoes such as in my recipe for adas polow (rice with lentils). Or you can mix the rice with yogurt and butter for a different texture.

Either way, you want to create a crispy rice layer on the bottom, that you can either invert onto a platter or serve along side the rice.

Persian Rice Dishes come in a number of ways.

I'm still learning, but there are dozens of ways to present Persian rice. My recent favorite is rice with dates, pistachios and warm cardamom. The sweet dates pair beautifully with the crunchy pistachios and the cardamom offers just enough aroma to make you think 'hmm..what is that?', without being too overpowering.

However, get creative! I have seen Persian rice dishes with stewed chicken layered in between (on the bucket list), or cooked with deep red cherries that creates a gorgeous pink hue. You can also add pomegranate seeds and, or golden raisins for a sweet finish. The possibilities are endless, so have fun with the flavors and colors.

More great rice dishes

Print Recipe

4.84 from 24 votes

Persian Rice with Dates and Pistachios

Persian rice with dates, chopped pistachios and aromatic cardamom is steamed together with an additive and crunchy saffron crust called tahdig.

Prep Time10

Cook Time20

soaking1

Total Time30

Course: Side Dish

Cuisine: Mediterranean

Keyword: Persian rice with dates, rice with dates

Servings: servings

Calories: 383kcal

Author: Samantha Ferraro

Ingredients

2 cups basmati rice
2 tbsps olive oil
1 tablespoon saffron water
1 teaspoon turmeric
8-10 dates pitted and chopped
¾ cup chopped pistachios
1 teaspoon cardamom
Salt to taste

US Customary - Metric

Instructions

Begin by rinsing rice with cold water several times until the water runs clear.
if you have the time, soak for an hour to overnight.
While rice is soaking, stir together the chopped dates, pistachios and cardamom and set aside.
Bring a large pot of water to a boil and add rice. Cook for about 6-7 minutes then test to see how done rice is. It should be par-cooked with the middle still being hard and the outside softer.
Once done, drain rice in a colander and wipe the pot dry.
Bring pot up to medium-high heat and drizzle with enough olive oil to coat the bottom. Stir in saffron water and turmeric.
Slowly add the rice back into the pot with a large spoon or ladel, making sure the bottom rice layer is evenly spread on the bottom. Then add in half the rice, being gentle and not pressing it in, but creating a mound.
Scatter the date pistachio mixture on top of the rice and then finish with the rest of the rice, creating a mound.
Use a chopstick to press in several holes into the rice. This will help the steam escape easily.
Wrap a clean kitchen towel over the lid and place the lid onto the pot.
Cook the rice for about 10-12 minutes on medium-high heat until the rest of the rice is fully cooked and fluffy.
Once done, you can either invert the entire pot onto a platter so the crispy tahdig is on top, or you can spoon the rice onto a platter and serve the crispy rice along side.

Notes

Have fun with the additions and use what you have, such as almonds, pine nuts or other dried fruit.

This is not the time to use a heavy cast iron pot, but instead a cheaper and lighter pot, which will help to invert the rice if you chose to.

Nutrition

Julia Child's Coq Au Vin Recipe

Oct 1, 2018 · 17 Comments

Step by step instructions for Julia Child's Coq Au Vin recipe with stewed chicken in a rich buttery red wine sauce with sauteed mushrooms and pearl onions.

Step by step instructions for Julia Child's Coq Au Vin, with stewed chicken in a rich buttery red wine sauce with sauteed mushrooms and pearl onions.

Update: This recipe has since been updated for ease from Julia's original recipe. A few changes have been to saute bacon instead of boiling and to combine the mushrooms and onions, instead of cooking separately. The results are still fantastic.

Introducing the third week of the Julia Child celebration and this week is featuring Julia's classic chicken with red wine and mushrooms, or commonly known as, coq au vin as well as chicken bourguignon.

And I have to be brutally honest with you, when I first read the recipe, I was reluctant to make this traditional coq au vin recipe. This is a heavy dish encasing red wine, meat and butter. These last few days have been bright and sunny and truthfully the last thing I wanted to make was a warm stewed dish over a hot stove.

But seriously...how could I resist? Succulent fall of the bone chicken. A glorious wine sauce created from the slow cooked flavors of pork, Chianti and chicken. This coq au vin Julia Child dish hit every good spot in my body and I salivate thinking about it now.

I also want to mention that there was a slight difference in the cooking technique between 2 of Julia's books, which I found interesting. In "The Way to Cook", Julia works off her Mastering recipe in a way and offers plum tomatoes to the chicken ragout. However, in Mastering the Art of French Cooking, a small amount of tomato paste is added to ensure a thick coated sauce, which is exactly what I was looking for.

Julia Child's Coq Au Vin recipe is worth the wait!

Now, coq au vin is not a quick one and shouldn't have to be. Make sure you take the time to understand all the steps before you handle them. All the elements are intended for special reason and trust me when I say you will pry yourself from slabbing your tongue across the bottom of the bowl when its done.

So take the time and let this glorious coq au vin recipe slow braise and stew together. It's worth the wait.

How to make Coq Au Vin Recipe

Method:

1) Begin the coq au vin recipe by heating a dutch oven on medium-high heat and sauteing the bacon in hot butter slowly until lightly browned. Then remove bacon and set aside.

2) Dry chicken and season with salt and pepper. Sear chicken,skin side down in the reserved bacon fat until golden brown, about 2-3 minutes, then brown on other side for another 2 minutes. Once done, remove and set aside.

Begin making Julia Child's coq au vin by searing chicken in bacon fat before adding other aromatics.

3) In the same pot, add chopped garlic and herbs and stir through. Then add tomato paste and stir everything together.

Make the coq au vin sauce by sauteeing garlic, herbs and stir in tomato paste.

4) Add chicken back into the pot along with the bacon and pour in wine and chicken stock. The liquid should just cover the chicken but not be submerged. Place lid on pot, leaving a small opening and bring to a boil, then down to a simmer and cook for about 25-30 minutes, until chicken is cooked through and sauce has slightly reduced.

Traditional coq au vin simmering with chicken, bacon and red wine.

5) While the coq au vin is cooking, prepare the onions and mushroom. In a wide skillet, add butter and oil over medium heat along with the pearl onions, mushrooms and herbs. Pour in red wine and saute for about 10 minutes, until mushrooms begin to soften and wine reduces.

Coq au vin recipe has sautted mushrooms and pearl onions, with fresh herbs, butter and red wine.

6) Now to make the thickening agent, the "beurre manie". In a small bowl, blend together the flour and butter to form a paste. Add some of the liquid to the paste and whisk together, then add back into the coq au vin.

A thickening agent called "beurre manie" is used to thick the red wine sauce in coq au vin julia child.

7) Add the onions, mushrooms and bay leaf to the casserole and baste with the sauce. Before serving, bring to a slow simmer so everything is heated through. Garnish with chopped parsley and serve.

Add the sauteed mushrooms and onions to the simmering voq au vin and cook everthing together so flavors blend.

Bon Appetit!

Looking for other French inspired recipes? I have a whole category of French recipes, including Julia Child's cheese souffle and my other favorite red wine recipe, Boeuf Bourguignon.

Ingredients

Bacon
Unsalted Butter
Bone in Skin on Chicken Thighs
Kosher Salt
Pepper
Red Wine
Chicken Stock
Tomato Paste
Garlic
Fresh Thyme
Bay Leaf
Flour
Fresh Parsley
Mushrooms and Onions
Olive Oil
Pearl onions
Button or Cremini Mushrooms

Instructions

Begin the coq au vin recipe by heating a dutch oven on medium-high heat and sauteing the bacon in hot butter slowly until lightly browned. Then remove bacon and set aside.
Dry chicken and season with salt and pepper. Sear chicken skin side down in the reserved bacon fat until golden brown, about 2-3 minutes, then brown on other side for another 2 minutes. Once done, remove and set aside.
In the same pot, add chopped garlic and herbs and stir through. Then add tomato paste and stir everything together.
Add the chicken and bacon back to the pot and pour in red wine and broth. There should be enough liquid to just cover the chicken. Place lid on pot, leaving a small opening and bring to a boil, then down to a simmer and cook for about 25-30 minutes, until chicken is cooked through and sauce has slightly reduced.
While the coq au vin is cooking, prepare the onions and mushroom. In a wide skillet, add butter and oil over medium heat along with the pearl onions, mushrooms and herbs. Pour in red wine and saute for about 10 minutes, until mushrooms begin to soften and wine reduces.
Now to make the thickening agent, the "beurre manie". In a small bowl, blend together the flour and butter to form a paste. Add some of the liquid to the paste and whisk together, then add back into the coq au vin.
Add the onions, mushrooms and bay leaf to the casserole and baste with the sauce. Before serving, bring to a slow simmer so everything is heated through.

Print Recipe

4.88 from 31 votes

Julia Child’s Coq Au Vin

Step by step instructions for Julia Child's Coq Au Vin, with stewed chicken in a rich buttery red wine sauce with sauteed mushrooms and pearl onions.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: French

Keyword: coq au vin julia child, chicken bourguignon, coq au vin recipe, traditional coq ay vin recipe, julia child's coq au vin recipe

Servings: servings

Calories: 639kcal

Author: Samantha Ferraro

Ingredients

4 ounces bacon
2 tablespoons unsalted butter
2-3 pounds bone in, skin on chicken thighs
½ teaspoon Kosher salt
⅛ teaspoon pepper
3 cups red wine
2 cups chicken stock
1 tablespoon tomato paste
2 cloves garlic finely chopped
½ teaspoon fresh thyme
1 bay leaf
3 tablespoons all purpose flour
2 tablespoons unsalted butter softened
Sprigs of fresh parsley for garnish

Sauteed Mushrooms and Onions

1 tablespoon unsalted butter
1 tablespoon olive oil
½ cup red wine
1 cup frozen and defrosted pearl onions
8 ounces button or cremini mushrooms cut in quarters
Herb bouquet of parsley, thyme and bay leaf

US Customary - Metric

Instructions

Begin the coq au vin recipe by heating a dutch oven on medium-high heat and sauteing the bacon in hot butter slowly until lightly browned. Then remove bacon and set aside.
Dry chicken and season with salt and pepper. Sear chicken skin side down in the reserved bacon fat until golden brown, about 2-3 minutes, then brown on other side for another 2 minutes. Once done, remove and set aside.
In the same pot, add chopped garlic and herbs and stir through. Then add tomato paste and stir everything together.
Add the chicken and bacon back to the pot and pour in red wine and broth. There should be enough liquid to just cover the chicken. Place lid on pot, leaving a small opening and bring to a boil, then down to a simmer and cook for about 25-30 minutes, until chicken is cooked through and sauce has slightly reduced.
While the coq au vin is cooking, prepare the onions and mushroom. In a wide skillet, add butter and oil over medium heat along with the pearl onions, mushrooms and herbs. Pour in red wine and sautee for about 10 minutes, until mushrooms begin to soften and wine reduces.
Now to make the thickening agent, the "beurre manie". In a small bowl, blend together the flour and butter to form a paste. Add some of the liquid to the paste and whisk together, then add back into the coq au vin.
Add the onions, mushrooms and bay leaf to the casserole and baste with the sauce. Before serving, bring to a slow simmer so everything is heated through.

Notes

Recipe adapted from Mastering the Art of French Cooking

Nutrition