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Julia Child's Salad Nicoise

· 21 Comments

Julia Child Salad Nicoise recipe is filled with classic components olives, capers, and fresh vegetables all tossed with a simple vinaigrette.

Julia Child's Salad Nicoise recipe is filled with classic components olives, capers, and fresh vegetables all tossed with a simple vinaigrette.

Julia Child Salad Nicoise

AKA Mediterranean Combination Salad as Julia calls it in Mastering the Art of French Cooking. We are keeping Julia Child's salad nicoise recipe as true to the original as possible.

I like to do this with most Julia recipes, such as with Julia Child's ratatouille recipe. There are layers that take time, but in the end, the flavors come together very well.

Salad Nicoise Components

Use the best and freshest ingredients you can find for this salad, since each element shines just as bright as the next. I love the combinations of the briny olives and capers with the warm potato salad and savory eggs.

Crisp Lettuce Leaves: I love the look of fresh large leaves layered on a platter. Red leaf lettuce and bib lettuce are great options.

Tomatoes: Sweet cherry tomatoes are used in this recipe, but in season roma tomatoes and heirloom tomatoes would be delicious.

Green Beans: or haricoverts that are quickly blanched (quick boil then green beans are submerged in ice cold water to keep the color and crispness).

Potatoes: Thin skinned Gold potatoes are perfect. Boiled and kept warm and seasoned with a simple vinaigrette.

Canned or Jarred Tuna: Staying true to Julia's recipe, use a good quality, sustainable jarred or canned tuna, such as Wild Planet Tuna or Tonnino Tuna.

Hard Boiled Eggs: Peeled and quartered. This is a great time to make a large batch.

Black Olives: Traditionally, nicoise olives are served with salad nicoise, but easier to find Kalamata offers a similar brininess.

Capers and Anchovies: Both provide saltiness. If you don't like anchovy fillets, feel free to omit.

Salad Nicoise Dressing

A simple whisk of red wine vinegar, dijon mustard, olive oil, salt and pepper dresses the salad. Julia suggests adding finely chopped herbs, such as parsley, or tarragon or a pinch of dried herbs.

Julia Child's Salad Nicoise recipe is filled with classic components olives, capers, and fresh vegetables all tossed with a simple vinaigrette.

Helpful Tips on Arranging

  • After washing, dry the lettuce very well to avoid water accumulation on the platter.
  • Add a few tablespoons of the vinaigrette to the potatoes while they are still warm.
  • You can also dress the green beans ahead of time.
  • Reserve dressing the other more tender components until right before serving, such as the tomatoes and lettuce, to prevent wilting.

More Julia Child Recipes for Inspiration

More great salads:

Grilled Potato Salad

Classic caesar salad

Greek quinoa salad with chickpeas

Lemon orzo salad with corn and basil

Julia Child's classic Salad Nicoise recipe filled is with olives, capers, and fresh vegetables all tossed with a simple vinaigrette.
Print Recipe
4.90 from 46 votes

Julia Child’s Salad Nicoise

Julia Child's Salad Nicoise recipe is filled with classic components olives, capers, and fresh vegetables all tossed with a simple vinaigrette.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Salad
Cuisine: French, Mediterranean
Keyword: Julia Child Salad Nicoise, Julia Child's salad nicoise, salad nicoise
Servings: 4 servings
Calories: 587kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Nicoise Salad

  • 1 pound fresh green beans ends trimmed and blanched
  • 1 head of red leaf lettuce leaves removed, washed and dried well
  • 1 pint cherry tomatoes cut in half
  • 6 ounces oil packed tuna flaked
  • 4 hard-boiled eggs halved lengthwise
  • 2-3 anchovy fillets
  • ½ cup Kalamata olives or Nicoise olives pitted and cut in half or chopped
  • 4 tablespoons capers
  • Flat leaf parsley hard stems removed and chopped finely, for garnish

French Potato Salad

Vinaigrette (makes about ½ cup)

US Customary - Metric

Instructions

Green Beans

  • If you haven't yet, blanch, prep the green beans by blanching them. Bring a pot of water to a boil and boil green beans for 2 minutes, then immediately transfer to a bowl filled with ice water.
  • Remove green beans from water and set aside.

Vinaigrette

  • Whisk all of the dressing ingredients together in a bowl until blended and emulsified (or shake in a mason jar). Set aside while you prepare the rest of the salad.

Potato Salad:

  • Add potatoes to a cold pot of water and bring to a boil until just fork tender. Once done, remove and let cool enough to handle. Slice or quarter potatoes and toss with 2 tablespoons of vinaigrette and season with salt and pepper. Set aside.

Assemble Salad Nicoise

  • Shortly before serving, line a large, wide salad bowl or platter with lettuce leaves and drizzle with some of the vinaigrette.
  • Toss the green beans with 1-2 tablespoons of vinaigrette and arrange on platter, along with the potato salad.
  • Drizzle a spoonful or two of the dressing over the tomatoes and tuna and arrange on platter.
  • Layer the rest of the salad ingredients around the platter, olives, capers, eggs and anchovies.
  • Drizzle the rest of the vinaigrette onto salad and garnish with finely chopped parsley.

Notes

Most of the components can be made ahead of time, such as blanching the green beans and cooking the hard boiled eggs. 
To prevent sogginess, dress the rest fo the salad right before serving.
 
Excerpted from The Way to Cook by Julia Child. Copyright © 1989 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Nutrition

Calories: 587kcal | Carbohydrates: 37g | Protein: 25g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Cholesterol: 195mg | Sodium: 735mg | Potassium: 1215mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1764IU | Vitamin C: 66mg | Calcium: 120mg | Iron: 5mg

 

Chicken Puttanesca Recipe with Calabrian Chiles

· 2 Comments

This weeknight chicken puttanesca recipe is inspired from the popular puttanesca pasta that is loaded with briny and bold flavors of olives, capers and anchovies. This version has a pop of heat from Calabrian chilies that simmer with tomatoes, creating the most delicious sauce for the chicken to simmer in.

This weeknight chicken puttanesca recipe has chicken thighs that simmer in a bold tomato sauce with olives, capers and Calabrian chiles.

Why this Chicken Puttanesca Recipe Works

Puttanesca pasta is one of our favorite weeknight dinners. It uses pantry staples of olives, capers and anchovies and creates the most vibrant and savory weeknight dinner. For a lunch idea try my Chicken Puttanesca Sandwich.

  • This easy weeknight dinner is ready in nearly 30 minutes, thanks to easy to easy to cook chicken thighs.
  • This is a one skillet recipe.
  • LOTS of flavors! Thanks to two kinds of olives, garlic and flavorful Calabrian chiles that creates a robust sauce.
  • Very Versatile: Use whatever olives you have on hand or different cuts of chicken, such as legs, breasts or serve the sauce over chicken cutlets.
This weeknight chicken puttanesca recipe has chicken thighs that simmer in a bold tomato sauce with olives, capers and Calabrian chiles.

Pantry Staple Ingredients

  • Skin-On Chicken Thighs: The first step is to brown the chicken skin, which starts the dish off with great flavor.
  • Anchovies: I promise you won't "taste" the anchovies in the recipe, but it offers a fantastic savory layer. Use a few filets of jarred anchovies or a good squeeze of anchovy paste in a tube.
  • Garlic: Fresh and chopped finely. A diced shallot would be delicious as well.
  • Canned Tomatoes: Either crushed or diced tomatoes. Fresh tomatoes will work too, but I suggest using in season tomatoes if you can.
  • Red Wine: I like using a drier red wine, such as a blend, Cabernet or Merlot.
  • Pitted Olives: This recipe has two kinds of olives, castelveltrano which are more mild and buttery. And Kalamata olives that are stronger and brinier. I like the combination of both, but use either one, if preferred.
  • Capers: A classic in puttanesca and also really good in a lighter kale pasta with olives and capers.
  • Calabrian Chiles: This has been my new obsession. Fantastic flavor with a bit of heat. You can find Calabrian chiles at most grocery stores and online.
This weeknight chicken puttanesca recipe has chicken thighs that simmer in a bold tomato sauce with olives, capers and Calabrian chiles.

What to Serve on the Side

Here are more wonderful chicken recipes

Print Recipe
5 from 7 votes

Chicken Puttanesca with Calabrian Chiles

This weeknight chicken puttanesca recipe has chicken thighs that simmer in a bold tomato sauce with olives, capers and Calabrian chiles.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Main
Cuisine: American, Italian
Keyword: chicken puttanesca, chicken puttanesca recipe, easy chicken puttanesca
Servings: 4 servings
Calories: 439kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

US Customary - Metric

Instructions

  • Season chicken thighs with salt and pepper on both sides and bring a wide skillet to medium heat.
  • Drizzle with olive oil and place chicken thighs in the skillet, skin side down and cook until skin is golden brown, about 5-7 minutes. Then turn over and cook the other side for 3-4 minutes.
  • Once both sides of chicken are browned, remove and set aside on a plate. (The chicken will still be undercooked at this point).
  • In the same skillet, add anchovy filets and saute in the chicken fat until dissolved. Stir in garlic and saute for 1 minute. Add calabrian chiles and give everything a good stir.
  • Pour i red wine and use a spatula to scrape off any meaty bits from the pan. Allow wine to reduce for 2-3 minutes.
  • Pour in crushed tomatoes and give the sauce one more stir.
  • Nestle the chicken into the sauce, skin side up and scatter cappers and chopped olives around the chicken.
  • Reduce to a simmer and continue cooking until chicken is cooked all the way through, about 10 minutes. The sauce should have chickened and chicken become very tender.
  • Once done, remove from heat and serve chicken with puttanesca sauce.

Video

Notes

Calabrian chiles have a medium heat level but if you are sensitive to heat, leave the chiles out.
This recipe can be made ahead up to 3 days in advance, though the skin won't be as crisp.
For other wonderful Chicken meals, try my One Pot Chicken Provencal or my Chicken Francese.
 

Nutrition

Calories: 439kcal | Carbohydrates: 18g | Protein: 23g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1189mg | Potassium: 906mg | Fiber: 5g | Sugar: 9g | Vitamin A: 690IU | Vitamin C: 21mg | Calcium: 109mg | Iron: 4mg

Queso Stuffed Padron Peppers Over Romesco

· 8 Comments

If you can find padron peppers, run and buy some! These small and mild padron peppers are the perfect tapa or appetizer. The padron peppers are stuffed with melty cheese and served over a bright and flavorful romesco sauce.

These small and mild padron peppers are the perfect tapa or appetizer. The padron peppers are stuffed with melty cheese and served over a bright and flavorful romesco sauce.

What are Padron Peppers

Padron peppers are small green peppers that grow in Padron, Spain. We found them at a little pintxos bar in San Sebastian, Spain and fell in love! (Check out A Food Lovers Unedited View of Spain on some of our favorite Spain moments!) Padron peppers are small and usually served simply charred with a sprinkle of salt and lemon.

Padron peppers may be harder to find in the stores in the U.S., but shishito peppers are a very close substitute. Both styles of peppers are mild but one can surprise you with a bit of heat.

You can often find padron peppers or shishito peppers at International markets, such as an Asian market.

Stuffed Padron Peppers

Padron peppers have a perfect pocket for stuffing a nice chunk of melty cheese. Other ideas to stuff padron peppers are cubed feta cheese or stuffed with cream cheese, crumbled chorizo and creamy goat cheese.

These small and mild padron peppers are the perfect tapa or appetizer. The padron peppers are stuffed with melty cheese and served over a bright and flavorful romesco sauce.

Homemade Romesco Sauce

To continue the Spanish theme, the stuffed padron peppers are served on top of a tangy romesco sauce.

Romesco is a popular Spanish "sauce" with loads of intense flavors coming from dried chiles, roasted peppers, tomatoes, hazelnuts and stale bread for texture. All you need is a food processor to blend the sauce together and may I suggest making a double batch? I love slathering romesco sauce on sandwiches, crostini or served with roasted vegetables.

You can make romesco sauce gluten free by omitting the bread (the nuts will still provide good texture) or substituting with stale gluten free bread.

More Tapas and Appetizers to Try:

Print Recipe
5 from 8 votes

Queso Stuffed Padron Peppers Over Romesco

These small and mild padron peppers are the perfect tapa or appetizer. The padron peppers are stuffed with melty cheese and served over a bright and flavorful romesco sauce.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Mediterranean, Spanish
Keyword: cheese stuffed padron peppers, stuffed padron peppers
Servings: 4 servings
Calories: 690kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Romesco Sauce

  • 3 dried ancho peppers seeds and stems removed
  • 3 large tomatoes cut in half
  • 1 red bell pepper
  • 1 garlic bulb cut in half
  • 1 cup toasted hazelnuts
  • 1 cup slivered or sliced toasted almonds
  • 1 slice of stale or dry bread
  • ¼ cup olive oil
  • ½ cup water if needed
  • Few dashes of sherry or red wine vinegar
  • Salt and pepper to taste

Padron Peppers

  • 8 ounces Padron peppers or shishito peppers
  • 4 ounces Oaxaca or mazorella cheese cut into cubes
  • Olive oil for drizzling
  • Flakey sea salt for garnish
US Customary - Metric

Instructions

  • Pre-heat oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil.
  • Add bell pepper and tomatoes and and drizzle everything with olive oil, salt and pepper. Wrap garlic bulb in foil and add to baking sheet.
  • Roast vegetables for 25-30 minutes until tomatoes and peppers are softened and slightly charred. Once done, set aside to cool for a few minutes, then remove the thick outer peel from the peppers and tomato, leaving behind the tender flesh. Remove roasted garlic cloves from bulb.
  • While vegetables are roasting, soak the dried peppers in warm water for 10 minutes to soften.
  • In a large food processor, add the roasted bell pepper, tomatoes, garlic cloves, dried ancho peppers, nuts, bread, olive oil and a few dashes of red wine vinegar.
  • Pulse everything together until smooth. If it is too thick, add a few dashes of water until desired consistency. Season with salt and pepper and taste for seasoning.
  • Prep the padron peppers by cutting off the stem and cutting. aslit in the pepper, to create a pocket and remove the seeds.
  • Place 2-3 small cubes of cheese into the pepper and place on a foil lined baking sheet.
  • Drizzle with olive oil and season with salt and toast peppers for 15-20 minutes until the cheese melts and pepper begins to char.
  • To serve, spread romesco sauce on serving plate and top stuffed padron peppers on top. Finish with a drizzle of olive oil and sea salt.

Notes

Romesco sauce is very versatile and can be made quicker with store bought ingredients. 
Use jarred roasted peppers instead of roasting your own. 
Substitute all or either of hazelnuts or almonds.
To make the romesco sauce gluten free, you can omit the bread or use gluten free bread.

Nutrition

Calories: 690kcal | Carbohydrates: 42g | Protein: 22g | Fat: 54g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 248mg | Potassium: 1303mg | Fiber: 17g | Sugar: 19g | Vitamin A: 9061IU | Vitamin C: 107mg | Calcium: 289mg | Iron: 5mg

Persian Lime Chicken Soup

· 17 Comments

Have you ever had Persian dried lime? It creates the most fantastic citrus aroma that perfumes anything it is added to. This Persian lime chicken soup is flavored simply with a few dried limes and earthy turmeric and is made abundant with rice and chickpeas.

Persian lemon chicken soup is flavored with Persian dried lime and turmeric and full of basmati rice and chickpeas.

Persian Lemon Chicken Soup

This Persian chicken soup is my mom’s sisters recipe and since making it for the first time almost 10 years ago, has become a staple in our house. For years my mom would rave about this recipe and finally after a call to my Aunt (again, this was years ago) I was introduced to the bold and simple yet pronounced flavors of this soup.

Persian Dried Lime AKA Lemon Omani

Dried lime is a table in Persian cooking and I always make sure to have a bag of these flavor bombs at all times. Persian dried lime, also called lemon omani are small, hard limes that are hollow inside.

Persian dried lime has an earthy and citrusy aroma and perfumes soups and stews with the same earthy and sour flavor. I love adding a few dried limes to my lemon matzo ball soup and it is a classic ingredient in the Persian beef stew called Ghormeh Sabzi.

The dried limes stay hard as they simmer in whatever you are cooking, so be sure to remove them so you don't accidently bite into one. You can find Persian dried lime in Mediterranean or Middle Eastern stores and online here on Amazon.

Persian lemon chicken soup is flavored with Persian dried lime and turmeric and full of basmati rice and chickpeas.

Persian Soup Ingredients

The ingredients in this turmeric lime soup are simple and hearty. Feel free to swap as needed, such as all rice or all chickpeas or omit the chicken for a vegetarian chickpea soup.

  • Shredded Chicken: This is a great recipe to use leftover roasted chicken. Shred cooked chicken and discard any fat and skin before adding to soup.
  • Turmeric: Gives the soup a gorgeous golden hue and earthy flavor. Add a few cracks of black pepper to activate the lovely health properties that turmeric offers.
  • Dried Persian Lime: if you can't find dried lime, use a vegetable peeler and peel a few strips of lemon peel to steep in the soup.
  • Basmati Rice: India Gate Basmati rice is my absolutely favorite rice! I use it exclusively in when making Persian rice called Tahdig.
  • Chickpeas: For simplicity, I use rinsed canned chickpeas.
  • Other Options: a das of cinnamon or noodles instead of rice. Adding carrots and celery would be delicious too.

More soup recipes

More Persian recipes

Print Recipe
4.70 from 36 votes

Persian Lime Chicken Soup

Persian lime chicken soup is flavored with Persian dried lime and turmeric and full of basmati rice and chickpeas.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course, Soup
Cuisine: Mediterranean, Middle Eastern, Persian
Keyword: Persian chicken soup, Persian lemon chicken soup, Turmeric lemon chicken soup
Servings: 4 servings
Calories: 458kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Bring a dutch oven to medium heat and drizzle olive oil and saute the chopped onion for 4-5 minutes until soft. Add garlic and saute for another minute.
  • Pour in chicken stock and add dried limes, turmeric, basmati rice and chickpeas and cook until rice is tender, about 15 minutes.
  • Add shredded chicken and continue to cook on low until chicken is warmed through.
  • Remove dried limes and discard before serving. Ladle soup into bowls and garnish with chopped parsley and ground black pepper.

Notes

This recipe has been updated to use leftover roasted chicken but you can also simmer raw chicken in the broth until cooked through, then shred and add back in with rice and chickpeas.
As soup sits, rice may soak up broth, so feel free to add more broth as needed.
 

Nutrition

Calories: 458kcal | Carbohydrates: 64g | Protein: 23g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 26mg | Sodium: 377mg | Potassium: 703mg | Fiber: 8g | Sugar: 2g | Vitamin A: 62IU | Vitamin C: 22mg | Calcium: 96mg | Iron: 4mg

Halloumi Fries with all the Toppings

· 3 Comments

Is there anything better than fried cheese? These halloumi fries are seasoned with warm spices before being fried to a perfect golden brown crispiness, and topped with a creamy yogurt sauce, tangy pomegranate molasses and za'atar, with layers of intense flavors in every single bite.

Halloumi fries are gently fried to a golden brown and crispy and topped with creamy yogurt, pomegranate molasses and zaatar.

Crispy Halloumi Fries

Is there anything better than perfectly fried cheese? Sure, there are mozzarella sticks, but in my opinion, halloumi takes the cake here. Halloumi cheese is able to hold it's shape perfectly Like in this Preserved Lemon and Yogurt Marinated Chicken dish. It's great for grilling, skewering and in this case, frying for crispy halloumi fries.

What is Halloumi Cheese?

Halloumi cheese is a semi-firm cheese that is made with both sheeps and goat milk, originating from Cyprus and well known all throughout the Middle East. The cheese can handle high temperatures and therefore is great for frying, grilling, pan-frying, air frying and baking and is able to hold it's shape without melting all over.

Halloumi cheese tastes more mild compared to feta and is not nearly as salty or briny. The texture can be described as "squeaky" and semi-firm and can be eaten uncooked and cooked. Though, once halloumi is cooked, the exterior browns and becomes crispy, providing an added layer of texture and flavor.

Where to Find Halloumi Cheese?

Halloumi cheese can be easily found all throughout the Middle East as well as England. In the U.S., halloumi cheese is making more of an appearance and can be found in Mediterranean specialty stores and if you are near, can also be found at Whole Foods and Trader Joe's.

Halloumi cheese is cut into matchsticks and fried. Place halloumi fries on a paper towel lined plate to drain excess oil.

How to Make Halloumi Fries

  1. Use paper towel to pat the halloumi dry and cut into matchsticks, about 2-3 inches long and ¼ inch wide.
  2. On another plate, whisk the flour, smoked paprika and garlic powder together and set aside.
  3. Bring a medium sized skillet to medium-high heat and pour in enough vegetable oil to cover the bottom.
  4. Dredge the halloumi sticks in the seasoned flour so they are all coated evenly. Once oil is hot, place 5-8 halloumi sticks in the oil and fry until golden brown, about 2 minutes. Then turn over and fry for another 2 minutes until all sides are a deep golden color. You may have to fry in batches, depending how large your skillet is.
  5. Remove halloumi fries and place on a paper towel lined plate to drain excess oil and let cool for a minute.
  6. Arrange halloumi fries on a plate and garnish with toppings.

A Few Tips on Making Halloumi Fries

  • Use a high-temperature oil, for frying, such as grapeseed or avocado oil.
  • To make gluten-free, dredge halloumi sticks in gluten free flour, almond flour or chickpea flour.
  • Don't crowd the halloumi, give them space so they can fry evenly.
  • To Bake Halloumi: Season halloumi sticks per the recipe and place on a parchment lined baking sheet and place in a 425 degree Fahrenheit oven. Cook for about 20-25 minutes, until cheese is golden brown on all sides.
  • Make Halloumi Fries Ahead: These are best served as soon as they are fried and hot. Though, you can prep and cut the cheese into sticks ahead of time.
  • How to Re-heat Halloumi Fries: Place halloumi fries on a parchment lined baking sheet and into a 350 degree Fahrenheit oven until warmed through. You can also place halloumi in a skillet over medium heat, turning until cheese is warmed through.

Can you Cook Halloumi in the Air-Fryer?

I have not, but my friend Liz has a fantastic recipe for air fryer halloumi that looks delicious and is super simple!

Halloumi fries are gently fried to a golden brown and crispy and topped with creamy yogurt, pomegranate molasses and zaatar.

Toppings for Halloumi Fries

Halloumi has a slightly salty, savory and tangy flavor that pairs well with bright and acidic additions.

  • Pomegranate Molasses: this takes the fries over the top because the sharp tang from the molasses cuts some of the richness from the cheese.
  • Creamy Yogurt Honey Sauce: Adds a bit of sweetness to the savory cheese and another layer of creamy and cool.
  • Za'atar: A favorite blend that has dried oregano and/or dried thyme, sumac and sesame seeds. If you can't find za'atar, use sumac or just sesame seeds.
  • Aleppo Pepper: or other hot pepper for extra heat, this is optional.
  • Fresh Herbs: chopped cilantro, parsley or fresh mint.
  • Pomegranate Seeds: Offers another addition of sweetness to the savory flavors.
Print Recipe
5 from 6 votes

Halloumi Fries

Perfectly golden halloumi fries are topped with creamy yogurt, pomegranate molasses and zaatar making them irresistible.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Snack
Cuisine: Greek, Mediterranean
Keyword: fried halloumi, halloumi fries, halloumi fries recipe
Servings: 4 servings
Calories: 299kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

Halloumi Fries

Yogurt Sauce

Other Toppings

US Customary - Metric

Instructions

  • Use paper towel to pat the halloumi dry and cut into match sticks, about 2-3 inches long and ¼ inch wide.
  • On another plate, whisk the flour, smoked paprika and garlic powder together and set aside.
  • Bring a medium sized skillet to medium-high heat and pour in enough vegetable oil to cover the bottom.
  • Dredge the halloumi sticks in the seasoned flour so they are all coated evenly. Once oil is hot, place 5-8 halloumi sticks in the oil and fry until golden brown, about 2 minutes. Then turn over and fry for another 2 minutes until all sides are a deep golden color. You may have to fry in batches, depending how large your skillet is.
  • Remove halloumi fries and place on a paper towel lined plate to drain excess oil and let cool for a minute.
  • Meanwhile, whisk the yogurt, salt, honey and lemon juice together and taste for seasoning. The consistency should be like a thin pancake batter for drizzling.
  • Arrange halloumi fries on a plate and drizzle with honey yogurt sauce, drizzle of pomegranate molasses, sprinkle of za'atar, aleppo pepper, pomegranate seeds and garnish with fresh cilantro leaves.

Video

Notes

To make gluten free halloumi fries, substitute all purpose flour for gluten free flour mix, rice flour or almond flour.
Halloumi fries are best enjoyed fresh, but to reheat, place halloumi fries on a baking sheet and in a 350 degree oven until warmed through. 
 

Nutrition

Calories: 299kcal | Carbohydrates: 15g | Protein: 18g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 994mg | Potassium: 75mg | Fiber: 1g | Sugar: 3g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 735mg | Iron: 1mg

Mediterranean Dinner Recipes to Try This Year

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Fresh produce, loads of herbs and bold spices are staples in the Mediterranean diet. Here I gathered a list of favorite Mediterranean dinner recipes to inspire you to cook fresh, vibrant flavors, any night of the week. And the best part, all done in under an hour!

Weeknight Mediterranean Dinner Recipes

Vegan Turkish Pizza (Lahmacun)

Lahmacun is one of my favorite Turkish recipes. Usually made with meat, this vegan recipe showcases all of the same bold Mediterranean flavors but made with a hearty vegetable mixture, tangy pomegranate molasses and warm spices. Top the vegan Turkish pizza with sumac onions, lemon and fresh herbs for a fresh pop of flavor.

Roasted Eggplant with Tahini, Beets and Chickpeas

This was originally a play on a deconstructed baba ghanoush, where I took some of baba’s famous flavors of eggplant and lemon and broke them up a bit. What was created was a fantastic Mediterranean roasted eggplant recipe that is hearty enough to be a main dish on its own. The roasted eggplant halves are flavored with warm spices of cumin and topped with crispy chickpeas, creamy tahini and sweet roasted beets. I also like to add thinly sliced lemon to caramelize with the eggplant.

One Pot Lemon Chicken with Rice and Chickpeas

One pot lovers, unite! This is a new revelation for me to be honest. I am a multi-pot user per the usual, but have been wanting to experiment with one pot dinners. And I mean a true one pot meal. Not a pre-blanch in this pot or another pot to bake it in. Everything in one and done.

Lemon Rice Pilaf with Dill and Pistachios

20 minutes for the most flavorful side dish. Lemon rice pilaf is cooked with orzo and toasted pine nuts, pistachios and loads of fresh herbs.

Shakshuka with Kale, Mushrooms and Feta

A hearty and smoky vegetarian shakshuka recipe loaded with sauteed kale, mushrooms and peppers. The tomato is seasoned with deep spices of cumin and paprika and once the dish is just done cooking, everything is topped with creamy feta and lots of fresh herbs.

Shish Tawook (Grilled Chicken Skewers)

Shish tawook literally translates to “chicken skewers” and is widely known in Lebanese and Middle Eastern cuisine. Chicken thighs marinate in a mixture of yogurt, lemon and warm spices before being grilled over charcoal to create the most tender, juicy and flavorful chicken. This will become your favorite skewer recipe and is perfect served over lavash or salad.

Greek Quinoa Salad with Lemon Vinaigrette

This is the perfect side or salad for when you crave something simple, fresh and flavorful. Inspired by the traditional Greek flavors, this Greek quinoa salad is dressed with a bright lemon vinaigrette and tossed with creamy feta cheese, artichoke hearts, olives and loads of fresh mint. I would even suggest adding chickpeas or toasted pine nuts for added texture.

Grilled Kofta with Eggplant and Tomatoes

A grilling staple as soon as the weather warms up! Grilled beef and lamb kofta are seasoned with Turkish flavors of grated onion, sumac and tomato paste. As soon as the kofta are hot of the grill, they are placed on top of pita bread so all the delicious meat juices impart it’s flavor onto the bread. Then drizzled with a creamy tahini sauce and there is nothing better!

Salmon Shawarma Salad

Inspired from bold flavors of chicken shawarma, this salmon shawarma salad uses the same marinade for intense flavors. Served on top of a crisp crunchy salad and finished with a creamy dill sauce. This will most certainly be your favorite weeknight salmon recipe to make!

Mediterranean Falafel Bowl with Tahini Yogurt Sauce

A flavorful and colorful falafel bowl recipe filled with fresh greens, Israeli chopped salad, homemade falafel and finished with a creamy tahini yogurt sauce.

Chicken Tagine with Preserved Lemons and Olives

A flavorful weeknight chicken tagine recipe made in nearly 30 minutes. With just a handful of bold spices, salty preserved lemons and buttery olives.

One Pot Garlic Chicken with Israeli Couscous

Delicious and vibrant one pot garlic chicken is cooked with white wine, aromatic saffron, Israeli couscous and fresh vegetables.

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.

Charred Salmon with Lemon Herb Israeli Couscous and Fava Beans

Simply charred salmon served over Israeli couscous and fava beans tossed in a bright lemon vinaigrette are what weeknight dinners are made for.

Mediterranean Salmon Burgers

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

Turkish Red Lentil Soup with Mint and Lemon

Full of bold flavors of smoked paprika, mint and lemon, this Turkish lentil soup is full of hearty grains such as lentils and rice and is gluten free and made in nearly 30 minutes.

Lebanese Hushwee over Tahini

A simple beef sauté, Lebanese hushwee is full of warm spices of cinnamon and tossed with toasted pine nuts and layered on top of creamy tahini.

Chicken Shawarma Bowls

Middle Eastern chicken shawarma will be your favorite way to cook chicken on a weeknight, flavored with bold spices of turmeric and cumin, lots of bright lemon juice and savory garlic. Serve chicken shawarma bowls with quinoa, hummus and creamy tahini.

Greek Fattoush Salad with Grilled Salmon and Red Wine Vinaigrette

A hearty fattoush salad loaded with fresh herbs, crunchy vegetables and grilled salmon right on top. Dress the salad with a tangy vinaigrette and creamy feta cheese to bring it all together.

Chopped Kale and Chickpea Salad with Creamy Tahini Dressing

When you need to whip up a quick salad, this one is a favorite. Chopped kale is massaged with a bright and creamy tahini dressing and savory chickpeas. The perfect kale salad for when you want something quick and incredibly delicious. Also holds up for a day or so very well!

Roasted Mushroom Crostini with Wine and Herbs

· 45 Comments

Roasted mushroom crostini with wine and herbs is an easy and elegant party appetizer and ready in 20 minutes!

Roasted mushroom crostini with wine and herbs is an easy and elegant party appetizer and ready in 20 minutes!

I've said it before and I'll say it again...there is nothing better than simple and bold flavors! When you have good ingredients, there is not much you need to do, such as with Manchego and roasted pepper stuffed mushrooms. That recipe is only 3 ingredients but packs so much in a small bite.

Wine Roasted Mushrooms

Robust wine, earthy mushrooms, fresh herbs and butter transforms simple mushrooms into something spectacular.

The best part of this roasted mushroom crostini is how EASY it is!

All you have to do is throw some of your favorite mushrooms in a baking dish, add a few glugs of red wine, fresh herbs and a few healthy dots of butter, roast at 400 degrees until mushrooms are tender and you have a beautiful appetizer ready in 20 minutes.

Roasted mushroom crostini with wine and herbs is an easy and elegant party appetizer and ready in 20 minutes!

A Few Cooking Tips

  • Mushrooms: Use your favorites! Baby portabellas, oyster mushrooms and shitakis are a few I used in this recipe.
  • Use a damp cloth or paper towel to clean any debris off the mushrooms. If the stems are hard, you can cut the end off or just remove the stem if you prefer.
  • This recipe uses red wine, but white wine or even sherry would be a fantastic substitute.
  • Herbs: This is such a versatile dish, use one or a combination of rosemary, thyme and oregano.
Roasted mushroom crostini with wine and herbs is an easy and elegant party appetizer and ready in 20 minutes!

A Few More Quick and Easy Appetizers

Print Recipe
4.97 from 51 votes

Roasted Mushroom Crostini with Wine and Herbs

Roasted mushroom crostini with wine and herbs is an easy and elegant party appetizer and ready in 20 minutes!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American, Italian
Keyword: mushroom crostini, wild mushroom crostini
Servings: 4 servings
Calories: 143kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

  • 3 cups Wild mushrooms cleaned and cut in half if large
  • 3 sprigs of fresh thyme leaves removed and roughly chopped
  • 1 sprig of fresh rosemary leaves removed and finely chopped
  • 1-2 garlic cloves grated or finely chopped
  • ¼ cup red wine I used Cabarnet
  • 2 tablespoons unsalted butter cubed
  • 2 tablespoons Olive oil for drizzling
  • ¼ teaspoon Coarse salt + more for garnish, optional
  • Black pepper few grinds worth
  • Baguette sliced into crostini and toasted
  • Fresh parsley leaves removed and chopped for garnish
US Customary - Metric

Instructions

  • Pre-heat oven to 400 degrees Fahrenheit.
  • In a baking dish, add mushrooms, herbs, garlic, wine, butter, olive oil, salt and pepper and toss to combine.
  • Roast mushrooms in oven for 20 minutes, or until the mushrooms begin to break down and soften.
  • While mushrooms are roasting, make the crostini by slicing the baguette on a bias and lightly toasting in the oven or in a grill pan.
  • Once mushrooms are done, spoon mushroom mixture over toasted bread and top with fresh parsley and coarse sea salt.

Notes

Use a variety of mushrooms for taste and texture. 
Avoid rinsing mushrooms under water, which can weight the mushrooms down.

Nutrition

Calories: 143kcal | Carbohydrates: 3g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 151mg | Potassium: 259mg | Fiber: 1g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

Mini Spinach Artichoke Puff Pastry Bites

· 2 Comments

The easiest holiday appetizer that your friends will think you slaved for hours! Puff pastry is cut into bite sized puffs and filled with spinach, artichoke and creamy goat cheese. Creamy, flavorful and bite size; the perfect bite.

bite sized puffs and filled with spinach, artichoke and creamy goat cheese. Creamy, flavorful and bite size; the perfect bite.

Puff Pastry Appetizer

One of my favorite little "tricks" to keep on hand is puff pastry. We always keep a few boxes in the freezer for when I'm craving a caprese tart or something more elaborate like salmon wellington.

All you need to do is thaw the pastry on the countertop for about 20 minutes or in the fridge for a few hours. Then unroll and depending on what you're making, use a rolling pin to roll the pastry a bit thinner. Puff pastry can puff up when baked and I prefer it to be a bit on the thinner side.

Frozen Staples

Another little gem I like to keep on hand is frozen spinach, which a standard 9 ounce bag equals to nearly 6 cups of fresh spinach! Frozen spinach is one of my favorite ingredients to keep in the freezer and there are countless uses for the easy ingredient. Such as my Sephardic spinach pie, spinach and feta borek and leek and spinach risotto.

Just keep in mind that frozen spinach holds a lot of water, so squeeze out as much as you can before adding to your recipe.

How to Make Mini Spinach Puff Pastry Bites

  1. In a food processor, combine the spinach, artichokes, lemon olive oil, basil, Parmesan cheese, goat cheese and salt and pepper.

2. Pulse everything together until it forms a paste. You may want to add more olive oil if needed, but just like a pesto, use your eye to measure. Taste for seasoning.

In a food processor, pulse frozen spinach, cheese, artichoke hearts and lemon zest to form a paste.

3. Unwrap your defrosted puff pastry and lightly roll out so it stretches a bit. Then use a sharp knife to cut along the seam into 3 long pieces.

To make mini puff pastry bites, cut puff pastry into 3 long strips then into 12 squares.

4. Then cut each strip into quarters, so you will wind up with 12 squares.

To make mini puff pastry bites, cut puff pastry into 3 long strips then into 12 squares.

5. Take each puff pastry square and place it into your mini muffin tin. (This is the mini muffin tin I use.)

Take each puff pastry square and place it into your mini muffin tin.

5) Next, use a teaspoon to scoop spinach mixture into the puff pastry cups. Then take the corners of the pastry and gently fold over and close.

use a teaspoon to scoop spinach mixture into the puff pastry cups. Then take the corners of the pastry and gently fold over and close.

6) Bake at 350 degrees Fahrenheit for 20-25 minutes or until the pastry begins to get golden brown. Then remove from oven and allow to cool a bit before serving.

bite sized puffs and filled with spinach, artichoke and creamy goat cheese. Creamy, flavorful and bite size; the perfect bite.

Mini Puff Pastry Variations

Here are some different options for fillings

  • Mozzarella + Pesto + Sun Dried Tomatoes
  • Spinach + Feta and Dill
  • Goat Cheese and Roasted Peppers
Print Recipe
5 from 4 votes

Mini Spinach Artichoke Puff Pastry Bites

Mini spinach puff pastry bites are filled with spinach, artichoke and tangy goat cheese, making for a flavorful bite.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American, Mediterranean
Keyword: artichoke puff pastry
Servings: 12 mini puff pastry bites
Calories: 198kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 1 sheet of puff pastry thawed
  • 9 ounce box frozen spinach thawed and squeezed of moisture
  • 9 ounce bag of frozen artichoke hearts thawed and squeezed of moisture
  • 2 tablespoons lemon zest
  • 2 ounces goat cheese
  • ½ cup freshly grated Parmesan cheese
  • ½ cup fresh basil leaves
  • Salt and pepper to taste
  • ¼ cup Olive oil
US Customary - Metric

Instructions

  • Unwrap thawed puff pastry and lightly roll out so it stretches a bit. Then use a sharp knife to cut along the seam into 3 long pieces. Then cut each strip into quarters, so you will wind up with 12 squares.
  • In a food processor, combine the spinach, artichoke hearts, lemon zest, goat cheese, Parmesan cheese, olive oil and salt and pepper.
  • Pulse everything together until it forms a paste similar to a pesto. Taste for seasoning.
  • Take each puff pastry square and place it into the mini muffin tin. Use a teaspoon and fill each pastry square with filling until you fill all 12 puffs. Then close the corners of the pastry.
  • Bake at 350 degrees Fahrenheit for 20-25 minutes or until the pastry begins to turn golden brown. Once done, remove from oven and let cool for a few minutes before serving.

Notes

Spinach Artichoke pesto can be made up to 2 days in advance.
Have fun with the fillings and try variations, such as spinach and feta or mozorella and sundried tomatoes.

Nutrition

Calories: 198kcal | Carbohydrates: 12g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 158mg | Potassium: 150mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2664IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 1mg

This post was originally published in December, 2013 and updated in December 2021 with nutritional information.

Baked Clams Casino

· 8 Comments

Baked clams casino is a seafood classic. Fresh clams are steamed until just barely opened and then stuffed with a flavorful mixture of sauteed shallots, peppers, panko and Parmesan cheese. You won't be able to stop at just one!

Baked clams casino are steamed clams that are stuffed with a mixture of shallots, peppers, panko and Parmesan cheese.

Stuffed Clams Casino

Clams casino is a popular Italian-American recipe where fresh clams are steamed until just opened and combined with a handful of savory ingredients. Sauteed shallots and bell peppers are tossed with Panko and Parmesan. And this is the time to keep that lovely clam stock (you can also make a double batch of steamed clams and save the broth) to add to the mixture for even more clam flavor!

Then stuff clams with the mixture, bake and finish with a healthy grating of Parmesan cheese.

How to Clean Clams

Before we get into the steaming, 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.

  • Once you bring home the clams, place the clams on ice and leave in the fridge until you’re ready to cook with 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 Shellfish scrubber or something similar to scrub the outside of each clam. Then, you’re ready to cook!

Clams Casino Mixture

The clam stuffing is what makes this recipe so delicious!

  • Canned Clams: For even more clam meat! I use this brand of canned clams and use the same canned clams in my linguini and clams recipe.
  • Reserved Clam Liquid: Save some from steaming the clams or use the juice from the canned clams.
  • Aromatics: Shallots, bell pepper, garlic and thyme.
  • Panko Breadcrumbs: To bind and provide texture.
  • Parmesan Cheese: Offers savoriness. Grate your own if you have a chunk of Parm.
Baked clams casino are steamed clams that are stuffed with a mixture of shallots, peppers, panko and Parmesan cheese.

A Few Tips on Cooking with Clams

  • Discard any clams that are cracked or do not open after being cooked.
  • Avoid overcooking and turn the heat off just as the clams open up.
  • Clams are best made the same they they are bought, for freshness.
  • Find clams with a larger shell which will be great for stuffing.
Baked clams casino are steamed clams that are stuffed with a mixture of shallots, peppers, panko and Parmesan cheese.

More Great Recipes to Try

Spanish Garlic Shrimp with Paprika and Lemon

Baked Za'atar Fries

Mediterranean Fish Cakes

Shrimp Scampi with White Wine and Parmesan

Great shellfish recipes

Print Recipe
5 from 15 votes

Baked Clams Casino

Baked clams casino is a seafood classic. Fresh clams are steamed until just barely opened and then stuffed with a flavorful mixture of sauteed shallots, peppers, panko and Parmesan cheese. You won't be able to stop at just one!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, Side Dish
Cuisine: American, Italian
Keyword: clams casino, stuffed clams
Servings: 4 servings
Calories: 289kcal
Author: Samantha Ferraro
Cost: $15

Ingredients

  • 2 pounds littleneck clams larger ones, if possible
  • ½ cup white wine
  • ½ cup water
  • 2 6 ounces canned clams drained and liquid reserved
  • 4 tablespoons unsalted butter seperated
  • 1 small shallot minced
  • 1 red bell pepper seeded and diced
  • 3 garlic cloves minced
  • 2-3 sprigs of fresh thyme
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese + more for garnish
  • Zest of 1 lemon save the rest for wedges
  • 2 tablespoons reserved clam liquid
  • Chopped Parsley leaves for garnish

Instructions

  • Start with prepping the clams by soaking the clams in water for at least 30 minutes. When you are ready to cook, scrub each clam to remove any outside debri and place in a clean bowl.
  • Add clams to a small pot along with wine and water and bring everything to a simmer. Place a lid on the pot and cook until clams just open up, about 7-9 minutes.
  • Once clams have opened, remove clams from pot and save liquid. Let the clams cool for a few minutes and remove the top shell. Use a spoon to scoop out clam meat and place on a cutting board and give the clam meat a rough chop. Add chopped clam meat to a bowl and set aside.
  • Meanwhile preheat oven to 400 degrees Fahrenheit and bring a small skillet to medium heat.
  • Melt 2 tablespoons of butter and add minced shallots and bell pepper and sauté until just softened, about 3-4 minutes. Add garlic and fresh thyme and sauté for another minute and add mixture to chopped clam meat along with canned clam meat, panko breadcrumbs, Parmesan cheese and lemon zest.
  • Give everything a good mix and if the mixture is dry, add reserved clam liquid until just moistened.
  • Fill each clam with clam mixture and dot clams with remaining butter. Place stuffed clams on a baking sheet and bake 18-20 minutes until breadcrumbs are toasted.
  • Once done, remove from oven and garnish with fresh chopped parsley, additional grated Parmesan and lemon wedges.

Notes

Clams are best served the same day they are purchased.
Discard any clams that are broken or do not open after cooking. 
Do not skip the step of soaking the clams, this will help remove any sand.
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

Calories: 289kcal | Carbohydrates: 18g | Protein: 13g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 542mg | Potassium: 188mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1528IU | Vitamin C: 40mg | Calcium: 198mg | Iron: 2mg

How to Make a Simple Charcuterie Board

· 4 Comments

Charcuterie boards are all the rage, a true classic when it comes to entertaining. Here I share all of my favorite tips, tidbits and pairings to make an excellent cheeseboard that everyone will truly love. My main tip, add what you like!

Charcuterie boards are all the rage, a true classic when it comes to entertaining. Here I share all of my favorite tips, tidbits and pairings to make an excellent cheeseboard that everyone will truly love. My main tip, add what you like!

Cheese for Everyone

Over the last year or so, I've been learning more about the world of cheese and what a delicious world that is. There are so many styles, flavors and textures, not to mention all the cheeses that come from different milks and mixes of milks too. There is truly a cheese for everyone.
Here, I gathered all the tips, tidbits and pairings to make an incredible charcuterie board that everyone will truly love.

Cheese Board vs. Charcuterie Board

There is a difference when it comes to a cheese board or a charcuterie board. Technically, the word "charcuterie" translates to meats in French. So if you were making a board full of only cheese, it wouldn't be a charcuterie board. But once you start adding meats, then it is.

What Goes on a Simple Charcuterie Board

This is where you can have fun with what you have! I like to raid my cabinets and pantry for variety and different finger foods to add to the board.

  • Cheeses
  • Meats
  • Olives and/or Pickles
  • Fresh or Dried fruit
  • Nuts
  • Honey and/or Jams
Charcuterie boards are all the rage, a true classic when it comes to entertaining. Here I share all of my favorite tips, tidbits and pairings to make an excellent cheeseboard that everyone will truly love. My main tip, add what you like!

How to Arrange a Charcuterie Board

  1. Start by arranging the cheeses on the board
  2. If using bowls for jams, arrange bowls around the platter.
  3. Fold meats if desired and arrange in empty spots.
  4. Fill empty spots with olives, fruit, nuts, etc.
  5. Add serving utensils to cheeses and jams and honey.

Tips on Making a Meat and Cheese Board

  • Have a variety of options with different textures, flavors and colors if possible
  • Same goes with meat, have a variety of meat, such as. hard salami or a funky prosciutto
  • Keep it FULL. What is so eye catching about cheese boards, is how full and abundant they look. So fill in the gaps with nuts or fruit.
  • Serve cheeses with it's own serving utensils.
  • Same with jams, if having multiple jams or honey, serve each one with it's own spoon.
  • Bring cheeses to room temperature before serving, about 20 minutes before you are planning on eating. This will open up the flavors of the cheese.

And finally…add what you like! What is so fun about making charcuterie boards is the variety of flavors and bites. So add what you love and everyone will love it!

Cheeses for Cheese Board

I always like to suggest working in odd numbers, since it's more visually appealing and gives you variety.
The three cheeses I always recommend to start off with for a simple cheese board are:

  1. Brie: Double cream D'Affinois is shown in the photos, buttery and mild. I also love a creamy triple cream brie such as Cowgirl Creamery Mt. Tam or St. Nuage, both incredibly decadent with a mild rind.
  2. Aged Gouda or Aged Cheddar: 15 months + older so you can enjoy those lovely crystals that develop in aged cheese.
  3. What I like to call this, the "wild card", such as a blue cheese, such as creamy gorgonzola or roquefort or sliceable alpine style, such as Gruyere or Comté or a tangy goat cheese.
    Other notable mentions: marinated goat cheese with olive oil and herbes,burrata with olive oil and flakey sea salt.

Meats for Charcuterie Board

  • Salami: I am really liking Creminelli Barolo Salami as a hard salami where you slice it yourself or try a sliced Sopressata that is flavored with pepper and garlic.
  • Prosciutto or Speck: Another pork charcuterie option that offers a bit of funk and saltiness. Look for speck instead of prosciutto, which is the same cut, but speck is smoked rather than cured like prosciutto.
  • Bresaola: If you don't eat pork, look for this beef charcuterie option.

Accoutrements

  • Olives: Castelvetrano Olives are our favorite, they are mild, buttery and addictive.
  • Pickles and Peppers: Such as peppadews or cornichons
  • Fruit: figs, grapes, pick seasonally
  • Jams: This homemade fig jam is always a crowd pleaser!
  • Honey or Honeycomb
  • Nuts: Almonds or Marcona Almonds are fantastic!
  • Crackers and/or Crostini

Cheese Pairing Suggestions

  • Aged Gouda + Fig Jam
  • Red Peppadews + Goat Cheese
  • Brie Cheese + Fig Jam or Pepper Jelly
  • Gorgonzola + Honeycomb
  • Soft Goat Cheese + Olive Oil + Herbes de Provence
  • Manchego + Quince Paste or Quince Jam
Charcuterie boards are all the rage, a true classic when it comes to entertaining. Here I share all of my favorite tips, tidbits and pairings to make an excellent cheeseboard that everyone will truly love. My main tip, add what you like!

More Cheesy Appetizers to Try

Print Recipe
5 from 7 votes

Simple Charcuterie Board

Sharing all of the tips, tidbits and pairings to make an excellent cheeseboard that everyone will truly love. My main tip, add what you like!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: American, French
Keyword: simple charcuterie board, simple cheeseboard, small charcuterie board
Servings: 4 servings
Calories: 969kcal
Author: Samantha Ferraro
Cost: $15

Ingredients

  • 4 ounces goat cheese cut into cubes
  • ½ cup olive oil
  • 1 tablespoons herbes de provence
  • 4 ounce double cream brie
  • 4-6 ounces aged gouda broken up into chunks
  • 4 ounces Gruyere or Comté sliced thin
  • ½ cup Fig jam
  • ¼ cup Almonds
  • ½ cup Whole Castelveltrano olives
  • ¼ cup Cured olives
  • 4 ounces Sliced salami
  • 2 ounces Sliced prosciutto
  • Fresh fruit: figs grapes, clementines, etc
US Customary - Metric

Instructions

  • In a small bowl, gently toss the cubed goat cheese with olive oil and herbes de provence.
  • Arrange cheeses on a board or platter and spoon fig jam into a small bowl and arrange on platter.
  • Fill gaps with olives, sliced meat, nuts and fresh fruit.

Video

Notes

Bring cheeses to room temperature before serving, about 20 minutes before you are planning to serve.

Nutrition

Calories: 969kcal | Carbohydrates: 24g | Protein: 37g | Fat: 81g | Saturated Fat: 29g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 41g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1749mg | Potassium: 347mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1032IU | Vitamin C: 3mg | Calcium: 643mg | Iron: 3mg

Pear and Sweet Potato Latkes

· 2 Comments

A fall spin on the traditional latkes, these crispy and slightly sweet latkes are made with pear and sweet potato and flavored with brown sugar, cinnamon and a touch of nutmeg. Think of your favorite fall dessert, but in latke form!

Sweet potato and pear latkes is made with fall flavors of cinnamon, nutmeg and brown sugar for a touch of sweetness.

Pear Latkes with a Fall Twist

Every Hanukkah season, I always think of a new twist from the traditional potato latkes. Name a vegetable or fruit, I've done it! Everything from parsnip latkes to beet latkes to yucca latkes and lastly my Indian Spiced Cauliflower Latkes with Cilantro Chutney.

But this is the first year I took a sweet fruit and turned them into sweet latkes. Pear and sweet potato make up the latkes and are flavored with fall spices of cinnamon, nutmeg and brown sugar for a candy like touch.

As the latkes fry, the brown sugar caramelizes, creating a slightly chewy texture and can be enjoyed as part of a latke spread or as a dessert latke.

Sweet potato and pear latkes is made with fall flavors of cinnamon, nutmeg and brown sugar for a touch of sweetness.

What Type of Pear to use for Pear Latkes

Whenever there us fruit in a cooked recipe, I always recommend using firmer fruits so they can cold up in cooking. For the pear latkes, I used Starkrimson pears, which are both beautiful to look at, but also sweet and floral.

If you can't find Starkrimson pears, Comice pears would be a good substitute for their sweetness. Just be sure to pick firm pears that are not too soft.

Tips on Making Pear Latkes

  • Use firmer pears that are not too soft and without any bruising.
  • Squeeze out most of the shredded pear and sweet potatoes, which will provide a crispier latke.
  • Use a high heat cooking oil, such as vegetable or grapeseed oil.
  • Latkes are best eaten fresh, but can be reheated. Place latkes on wire lined baking sheet and in a 400 degree Fahrenheit oven until crisped and warmed through.

More Pear Recipes to Try

Print Recipe
5 from 6 votes

Pear and Sweet Potato Latkes

Sweet potato and pear latkes is made with fall flavors of cinnamon, nutmeg and brown sugar for a touch of sweetness.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Dessert
Cuisine: American, Jewish
Keyword: pear latkes, sweet potato latkes
Servings: 12 latkes
Calories: 98kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

Pear Latkes

Maple Cinnamon Crème Fraiche

US Customary - Metric

Instructions

  • Use a hand grater or shred attachment of a food processor to grate the sweet potato and pears and squeeze out most of the moisture.
  • Add mixture to a large bowl, along with whisked eggs, matzo meal, brown sugar and spices and mix well.
  • Pour enough vegetable oil into a large skillet so it comes up ½ an inch. Heat oil to 350 degrees Fahrenheit.
  • Dollop a large tablespoon of latke mixture into the hot oil and if it sizzles right away, it’s ready. Use the back of the spoon to gently press down on the latke so it is a bit flatter.
  • Fry on first side for about 3-4 minutes until golden brown, then flip over and fry for another 2-3 minutes. Continue frying latkes in batches, about 3-5 latkes at a time.
  • Transfer latkes to a paper towel lined baking sheet to drain any excess oil.
  • Meanwhile, make the maple crème fraiche. In another bowl, whisk the crème fraiche, cream cheese, maple syrup and cinnamon together and dollop crème fraiche on top of latkes before serving.

Notes

Use firmer pears that are not too soft and without any bruising.
Squeeze out most of the shredded pear and sweet potatoes, which will provide a crispier latke.
Use a high heat cooking oil, such as vegetable or grapeseed oil.
Latkes are best eaten fresh, but can be reheated. Place latkes on wire lined baking sheet and in a 400 degree Fahrenheit oven until crisped and warmed through.

Nutrition

Calories: 98kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 30mg | Potassium: 118mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2785IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg

Pear Fritters with Orange Glaze

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It wouldn't be fall without one of my favorite sweet treats, fritters! But make them pear fritters flavored with warm spices of cinnamon, nutmeg and ginger and drizzled with a sweet orange glaze.

Pear fritters are sweet fried donuts that are seasoned with cinnamon and nutmeg and drizzled with a sweet orange glaze.

You've Heard of Apple Fritters, but What about Pear Fritters

Oh do I have a treat for you! Apple fritters may get all the attention once fall hits, but the sweet flavor of pears makes for a fantastic fried fritter.

Thanks to USA Pears for both the inspiration and sponsoring this post. I had so much fun creating this fall flavored Hanukkah recipe. Usually, it's all about my Mom's Crispy Potato Latkes but I love creating (and eating) donuts too. Have you tried my savory hatch chile donuts?

What Type of Pear to Use

Use firmer pears so they can hold up to the batter and to the frying. I used comice pears for this recipe for their sweet flavor, but comice pears can ripen and get too soft to use in cooking. Be sure to find firmer and less ripe pears so they can hold up in cooking.

Pear fritters are sweet fried donuts that are seasoned with cinnamon and nutmeg and drizzled with a sweet orange glaze.

A Few Tips on Making Pear Fritters

  • Use a high heat cooking oil, such as grapeseed or vegetable oil.
  • Cube the pear into very small cubes for an easier bite.
  • Fritters are best served hot and immediately after frying, but you can reheat by placing the pear fritters on a wire rack and in a 350 degrees Fahrenheit oven until warmed through.
  • Use a wide skillet so there is room for the fritters to fry evenly.
  • A dusting of powdered sugar is a nice option instead of the orange glaze.

More Pear Recipes to Try

Print Recipe
5 from 4 votes

Pear Fritters

It wouldn't be fall without one of my favorite sweet treats, fritters! But make them pear fritters with warm spices of cinnamon and nutmeg and drizzled with a sweet orange glaze.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: pear fritter recipe, pear fritters
Servings: 12 pear fritters
Calories: 147kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Pear Fritters

Orange Cider Glaze

  • ¾ cup powdered sugar
  • 2-3 tablespoons apple cider
  • 1 teaspoon orange zest
US Customary - Metric

Instructions

  • In a large bowl, add chopped pears and toss with lemon juice and set aside. ‘
  • In another bowl, whisk the flour, baking powder, cinnamon, ginger, nutmeg and salt together.
  • Whisk the apple cider, sugar, eggs, vanilla and melted butter together and pour into flour mixture along with chopped pears.
  • Mix everything together, the batter will be on the thicker side.
  • Pour enough vegetable oil into a large skillet so it comes up ½ an inch. Heat oil to 350-375 degrees Fahrenheit.
  • Using a tablespoon, spoon mixture into hot oil and fry on first side until deep golden brown, about 4-5 minutes. Carefully flip fritter over and continue frying for another 3-4 minutes until the fritter is a deep golden color. Continue frying in batches.
  • Transfer fritters to a wire rack that is placed over a baking sheet, to drain any excess oil.
  • For the glaze, whisk the powdered sugar, apple cider and orange zest together. The consistency should be a bit thinner than honey. Drizzle glaze all over fritters and serve immediately.

Notes

Use a high heat cooking oil, such as grapeseed or vegetable oil.
Fritters are best served hot and immediately after frying, but you can reheat by placing the pear fritters on a wire rack and in a 350 degrees Fahrenheit oven until warmed through.
Use a wide skillet so there is room for the fritters to fry evenly.
A dusting of powdered sugar is a nice option instead of the orange glaze.

Nutrition

Calories: 147kcal | Carbohydrates: 32g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 12mg | Potassium: 128mg | Fiber: 2g | Sugar: 17g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg

Chicken Liver Pate with Capers

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This flavorful chicken liver paté is chopped coarsely for texture and showcases Mediterranean flavors of capers, fresh herbs and a good amount of bright lemon zest. A bit different then the traditional chicken paté we're used to, but full of fantastic flavors.

This flavorful chicken liver paté is chopped coarsely and showcases bright Mediterranean flavors of capers, fresh herbs and a good amount of lemon zest.

Chicken Liver Pate Inspired from Mozza

This chicken liver pate recipe is inspired from the restaurant, Mozza Restaurant in Southern California. It's a fantastic Italian restaurant and one of their appetizers was a very similar chicken paté that the waiter was raving about.

Mozza's version had added guanciale, which is cured pork that comes from the jowl of a pig. I use guiancale in my carbonara recipe and it offers a fantastic savory and salty bite. However, for my version, I kept it pork-free and added capers and an extra sprinkling of flakey sea salt for that salty bite.

What Makes This Liver Paté Different

Traditionally, you'll often see a French style of chicken paté, which I do love as well. That version is creamy and smooth where you can spread it on a crostini. There is also a Jewish style of chopped liver, which I have fond memories of. However, My Mediterranean twist is roughly chopped with a coarse texture and lots of fresh herbs.

Chicken liver can have a "irony" flavor to it, which can be indecisive. The added flavors of shallots, lemon and capers help cut some of that richness from the liver for a more flavorful and palatable bite.

This flavorful chicken liver paté is chopped coarsely and showcases bright Mediterranean flavors of capers, fresh herbs and a good amount of lemon zest.

Chicken Liver Paté Ingredients

  • Chicken Liver: Source the best quality you can find. Preferably from pasture raised chickens, which will have the healthiest organ meat. We are lucky enough to live near local farms and got our chicken liver from Osprey Hill Farms.
  • Sherry: A touch of cream sherry reduces in the pan with the livers and cuts through the richness of the meat. You can find sherry in most grocery stores in the wine section, but if you can't, a splash of red wine is a good substitute.
  • Shallots and Garlic: Shallots and garlic are caramelized and add sweetness to the paté. There is also some finely chopped raw shallots mixed in that add a nice sharpness.
  • Capers: Also offers a sharp bite of brininess to the rich flavors.
  • Fresh Lemon Juice and Zest: It's the lemon zest that takes this dish over the top. Because liver is so rich, the citrus zest purks up all the other flavors.
  • Fresh Herbs: I've used both parsley and/or fresh cilantro. Give the leaves a rough chop and mix in.
  • Olive Oil: Good quality, extra virgin olive oil for drizzling on top as a finishing oil. I really love this Laudemio Olive Oil.

A Few Tips on Cooking Chicken Liver

  • Liver is very delicate so be gentle when working with the meat.
  • Cut off any extra fat or tissue before cooking.
  • Livers can handle a good sear, so get the pan nice and hot to achieve a good crust.
  • Livers cook very quickly, avoid overcooking, which can change the texture.
  • Chicken liver pate is great made ahead by a day and can last in the fridge, tightly wrapped for up to 5 days.
Print Recipe
5 from 3 votes

Chicken Liver Paté with Capers

This flavorful chicken liver paté is chopped coarsely and showcases bright Mediterranean flavors of capers, fresh herbs and a good amount of lemon zest.
Prep Time5 minutes
Cook Time10 minutes
Chopping5 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Italian, Jewish
Keyword: chicken liver pate
Servings: 6 servings
Calories: 261kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

  • 1 pound chicken livers
  • Salt and pepper
  • ½ cup olive oil divided + more for garnishing
  • 2 shallots finely chopped and divided
  • 1 garlic clove finely chopped
  • 2 tablespoons sherry or red wine
  • 2 tablespoons capers
  • Small bunch of parsley leaves + for more garnish
  • Zest of 1 lemon + more for garnish
  • Juice of ½ lemon
  • Sea salt for finishing
  • Toasted crostini for serving
US Customary - Metric

Instructions

  • Plce chicken livers on a few sheets of paper towels to dry (they may stick) and cut off any fat or connective tissue. Season with salt and pepper
  • Heat a medium sized skillet over medium heat and drizzle with ¼ cup of olive oil. 1 finely chopped shallot and saute until caramelized and soft, about 2-3 minutes. Add garlic and saute for another minute.
  • Add chicken livers and increase heat if needed to give them a good sear. Sear on first side for 1-2 minutes, then turn over and sear on the other side for another 1-2 minutes until just cooked through.
  • Pour in sherry and scrape any bits from the bottom of the skillet and reduce heat to medium.
  • Add capers and stir everything together. The sauce should have thickened but there should still be some moisture.
  • Remove from heat and place liver mixture onto a clean cutting board (I like to use a plastic cutting board for proteins) and pile the other finely chopped shallot, parsley, lemon zest and lemon juice and rest of the olive oil and give everything a really good chop.
  • Taste for seasoning and add more salt if needed. If the mixture is on the drier end, drizzle more olive oil and chop it through the mixture.
  • Spoon mixture on top of toasted crostini and top with parsley, lemon zest and a good drizzle of olive oil. If you have leftover chopped shallot, the added crunch is a nice touch.

Notes

Chicken liver pate is great made ahead by a day and can last in the fridge, tightly wrapped for up to 5 days.
Taste for seasoning and adjust as needed, more or less lemon or more capers, for example.
A flakey sea salt at the very end offers a nice crunch.

Nutrition

Calories: 261kcal | Carbohydrates: 2g | Protein: 13g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 261mg | Sodium: 129mg | Potassium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8379IU | Vitamin C: 14mg | Calcium: 12mg | Iron: 7mg

Fun Latke Recipes

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Every year I think of a new fun latke recipe to create! Now, nothing compares to my mom's classic latkes (with shredded zucchini), but having fun with flavors, different vegetables and unique toppings is what the celebration is all about!

Here, I gathered a list of fun and unique latke recipes to try that go beyond just potatoes.

Which latke recipe is your favorite?

A list of fun and unique latke recipes that go beyond classic potato that you can enjoy every night of the week and then some.

15+ Fun Latke Recipes That Go Beyond Classic Potato

Roasted Garlic Caprese Latkes

Classic latkes are mixed with sweet roasted garlic and topped with roasted tomatoes, creamy burrata cheese and basil oil for an Italian twist.

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.

Photo Credit: whatjewwannaeat.com

Rainbow Latkes

What’s better than brown potato latkes? Rainbow latkes in every color!! (Made naturally, of course!)

Hatch Chile Latkes with Hatch Guacamole

Hatch chile latkes are a New Mexico spin on the traditional latkes. Potato latkes are mixed with savory hatch chiles, cheddar cheese and served with cool guacamole. Not your traditional latkes, for sure, but probably my favorite ones to make!

Parsnip Latkes with Creme Fraiche and Caviar

Perfect for a Hanukkah ap[petizer, parsnip latkes are topped with creme fraiche, lox and caviar. May I suggest a glass of sparkling to pair it with?

Photo Credit: whatjewwannaeat.com

General Tso's Latkes - What Jew Wanna Eat

Latkes meet General Tso's with fresh ginger and hoisin sauce. The perfect latke to celebrate Christmukkah!

Yucca Latkes with Aji Amarillo

Inspired from Peruvian flavors, Yucca latkes are paired with a bright and creamy aji sauce.

Photo Credit: www.everydaymaven.com

Candied Sweet Potato Latkes

Candied Sweet Potato Latkes. A fun twist on the classic, made with maple syrup, vanilla, a bit of OJ and some coconut sugar. Gluten free and nut free!

Photo Credit: thepracticalkitchen.com

extra crispy scallion potato pancakes (latkes)

If you love a potato pancake with extra crispy edges, tender centers, and tons of flavor, these extra crispy scallion potato pancakes are for you.

Taro Latkes with Poke

Inspired taro latkes with wasabi sour cream and poke. Not your traditional latke to say the least, but the combination of fried taro with spicy cream and poke is one not to be missed.

Purple Sweet Potato Latkes with Kimchi

The beauty of this recipe is the flavor combination. The purple sweet potato latkes are a bit starchier fry up beautifully. Then roughly chopped kimchi is layered on top, saving a bit of the kimchi juice to stir into sour cream. And let me tell you…kimchi sour cream is a HUGE must do!

Photo Credit: whatjewwannaeat.com

S'mores Latkes - What Jew Wanna Eat

Who says latkes have to be savory? These S’mores Latkes sandwiches are rich, gooey, and flavored with cinnamon and sweet chocolate.

Ruby Red Beet Latkes with Cumin

Beet latkes are seasoned with a touch of warm cumin that pair so well together.

Photo Credit: www.runningtothekitchen.com

Spicy Spaghetti Squash Latkes

These spaghetti squash latkes are spiced up with a little jalapeño and made a bit healthier with squash instead of potatoes.

Plantain Latkes with Avocado Crema

With inspiration from savory plantain chips, plantain latkes are fried up and served with a bright lime avocado crema.

Photo Credit: overtimecook.com

Mac and Cheese Latkes and a Chanukah Blog Party and Double Giveaway!

Mac and Cheese Latkes are crispy and golden on the outside, soft and cheesy on the inside, and perfection in every bite!

Saffron Latkes with Herbed Feta and Pomegranate

Potato latkes are flavored with floral saffron, earthy turmeric and topped with feta and pomegranate seeds for a bit of sweetness.

Photo Credit: zardyplants.com

Oil-free Spinach Artichoke Latkes

A fun twist on a classic party dip, these spinach artichoke latkes are flavorful and nutritious! A healthier baked potato pancake, these versatile latkes make a great snack, appetizer, or even a meal if you’re so inclined.

Must Have Kitchen Items

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I am pretty passionate about my kitchen tools. I believe every good cook needs to have the right tools on hand to be a wizard in their space. The tools I've listed are my most commonly used items and what I use every single day. I'm talking about tools that will cut your time in half, tools that will zest up your dishes and basic essentials that need to be in any chefs kitchen.

This is an on-going list, but I would love to know, what are your favorite kitchen tools?

Favorite Kitchen Appliances

Cuisinart 12 Cup Food Processor: A true powerhouse, I have had mine going on 10 years. I use the blade options to shred potatoes for latkes and the large bowl for anything from dough to Tahini Sauce.

Mini Food Processor: I use this for when I don't want to pull out the big food processor. This size is perfect for smaller batch sauces and salsas.

Vitamix, 64 ounces: This is such a strong blender, it makes the creamiest soups, the smoothest smoothies and is worth the investment.

Favorite Kitchen Tools

Wusthof 6 inch Chef Knife: Because everyone needs a good chefs knife. I've had this knife for over 7 years and is my go-to.

Large Wood Cutting Board: with rubber feet so it stays put.

Plastic Cutting Board: Also ahs rubber gripping to stay put. I use this board for prepping raw proteins.

Measuring Spoon: (Tablespoon): One spoon that adjusts to different measurements and saves space!

Measuring Spoon: (Teaspoon): Same as the tablespoon above, but for a teaspoon!
Glass Nesting Bowls: All purpose bowls that can handle heat, such as over a double boiler and great for prepping.
Pyrex Measuring Cups (Set of 3): Also heat resistant and used for measuring liquid. I also use these for whisking eggs and salad dressings.
Bench Scraper: Perfect for scooping up prepped vegetables and for cutting dough, to name a few.
Silicon Spoons: These are my favorite spoons to cook with! They are silicone so can be used on non-stick, heat resistant and most importantly, is one solid piece, so there's no risk of the spatula seperating from the handle like other spatulas and spoons.
Tongs: These are my favorite tongs, and I have had a number of them! Invest in a few to have on hand. You get good control, the spring is just the right pressure and they work well using one handed.

Microplane: One of my most used kitchen tools. I use this every single day for citrus zesting, grating garlic and grating Parmesan cheese.

Hand Grater: Ok, so this may look similar to a microplane, and technically it kinda is, but this hand grater has larger holes and is perfect for grating fresh Parmigiana and larger pieces of citrus zest.

Pizza Stone: Perfectly cooked, crispy crust for my Spring Pizza with Pesto, Asparagus and Fresh Lemon Zest under 10 minutes! We leave ours at the bottom of our stove and turn the stove to 500 degrees Fahrenheit about 30 minutes before we're ready to bake pizza.

Meat Thermometer: A must for checking internal temperature of proteins. For instance, beef wellington which can be hard to gauge unless you know the internal temp.

Silpat: These are so great to use over and over instead of parchment paper.

Fish Spatula: My favorite spatula because it's thin and flexible. Perfect for turning delicate fish to eggs and latkes.

Kitchen Shears: Sharp enough to cut through chicken for spatchcock chicken and I also use them to chop chives.

Shellfish Scrubber to scrub the outside of clams, mussels and crab.

Favorite Cookware

Le Creuset 8 Quart Oval Dutch Oven: This is an investment piece for sure. I use this sized dutch oven for big batches of bolognese or braises, such as braciole.

Le Creuset Cast Iron Skillet: Medium sized skillet that we use for so many things such as searing and roasting salmon.

Large Stainless Steel Skillet: Great for sauces and shallow frying.

All-Clad Non-Stick Skillet: These are the best non-stick skillets and I love the high sides.

Favorite Specialty Foods (Non- Perishable)

Laudemio Extra Virgin Olive Oil: This is my all time favorite olive oil. I DO NOT cook with this and use it only as a finishing oil or to dress salads where the olive oil can shine.

Villa Manodori Balsamic Vinegar: If you are looking for the most delicious, concentrated balsamic, this is it! I don't cook with this either, only use it as a dressing, finishing or serve with cheese. The small batch vinegar is made in Italy from famous chef Massimo Bottura and there is nothing like this sweet balsamic!

Pomegranate Molasses: Tart and rich, this is used in a multitude of Mediterranean recipes such as drizzled over roasted kabocha squash or in a pomegranate vinaigrette.

India Gate Basmati Rice: This is the BEST basmati rice I have ever had and yes, we do buy the 10 pound bag! We use this rice for Persian rice and it makes the lightest, fluffiest rice.

Alaska Gold Seafood: A fisherman owned cooperative based in Alaska that produces some of the best quality, wild-caught fish! Wild King Alaskan salmon, halibut and Sablefish are some of our favorites!

Tools you can live without but still deserve to have a shout-out

Mandoline: We have one and it is fun, but you can can live without it. Mandolines are perfect for slicing thin, even slices. Think chips or a potato crust for a quiche.

Immersion Blender: I love this tool, but again, I think you can live without it. It's great for pureeing a large pot of soup without having to pour the whole batch into a blender.

Individual Beef Wellington

· 3 Comments

Individual beef wellington is the epitome of a classic, gourmet dish. Filet mignon steaks are layered in puff pastry with a mushroom chestnut duxelles and a thin layer of paté. The individual beef wellingtons are perfect for a holiday dinner or for a special night in.

Individual beef wellington is the epitome of a classic, gourmet dish. Small filet mignon steaks are layered in puff pastry with a mushroom chestnut duxelle and a thin layer of paté. The individual beef wellingtons are perfect for a holiday dinner or for a special night in.

Perfectly cooked beef wellington wrapped in buttery puff pastry, there is nothing better. We served it with classic side, roasted garlic mashed potatoes and sauteed green beans or potato and leek gratin are a delicious side dishes as well!

What is Mini Beef Wellington?

Let's start with the basics. There are different variations of beef wellington, but the one I am most familiar with is a filet of beef that is layered with other ingredients, such as mushrooms aka mushroom duxelles, prosciutto or paté and then everything is wrapped in pastry and baked.


Usually, beef wellington is made with one beef tenderloin, where the roast is cut into individual servings. However, this recipe has the filet mignon steaks already portioned out into single servings for mini beef wellingtons.

Individual beef wellington is the epitome of a classic, gourmet dish. Small filet mignon steaks are layered in puff pastry with a mushroom chestnut duxelle and a thin layer of paté. The individual beef wellingtons are perfect for a holiday dinner or for a special night in.

What is duxelle?

You will probably see this word in most beef wellington recipes. Mushroom duxelle is a French recipe that consists of finely chopped mushrooms with herbs and shallots. I also added roasted chestnuts to this mixture (optional, but strongly recommended).

How long to cook individual beef wellington and to what temperature?


There is a two-step cooking process where the filets get a good sear for 2 minutes per side and the middle will still be very rare. Once cooled and layered, the filets are wrapped in puff pastry and then baked in the oven for 25- 30 minutes at 400 degrees Fahrenheit.

Depending on how you like your steak cooked, use a meat thermometer to check the internal temperature. For a rare middle, 120 degrees Fahrenheit, 130 degrees for medium-rare and 140 degrees for medium.

Can you make individual beef wellington ahead?


Beef wellington is a great make ahead recipe. Follow the recipe up until brushing with egg wash. You can store the prepped wellingtons in the refrigerator with a sheet of plastic wrap over for a day in advance.

To freeze, wrap the prepped individual wellingtons tightly in plastic wrap before freezing. When ready to cook, remove from freezer and thaw in the refrigerator overnight. Once thawed, place on parchment lined baking sheet, brush with egg wash and bake as instructed.

What sauce goes with beef wellington?

For this wellington recipe, I made a quick creamy horseradish sauce with Dijon mustard. Whisk sour cream, (sometimes I like to add a bit of yogurt too), with horseradish and Dijon mustard.

How to make individual beef wellington


If you can sear a steak, you can make a fantastic beef wellington. I like to think of the recipe, broken up into parts.

  1. Defrost the frozen puff pastry and thaw. On a lightly floured surface, roll out the pastry until it's ⅛th of an inch thin and cut into quarters. Each of the puff pastry squares will be what you wrap the filet in.
Defrost the frozen puff pastry and thaw. On a lightly floured surface, roll out the pastry until it's ⅛th of an inch thin. Cut into quarters, and each of the puff pastry squares will be what you wrap the filet in.

2. Pat the beef filets well, season with salt and pepper and sear in a hot skillet with a touch of oil. Sear the beef filet for 1-2 minutes per side until there is a good crust. Don't cook the filet too much since it will be cooking in the oven as well.

tes per side until there is a good crust. Don't cook the filet too much since it will be cooking in the oven as well.

3. Layer filet with paté, mushroom and chestnut duxelle and spread a layer of Dijon mustard on the steak.

3. Layer filet with mushroom and chestnut duxelle and spread a layer of Dijon mustard on the steak.

4. To wrap the individual beef wellingtons, bring up the sides of the puff pastry and wrap into a tight package. Turn over and if you have leftover dough, you can cut out a little shape to place on top. Or just use a paring knife and lightly score the top of the pastry for an easy design. Then brush with egg wash, season with coarse salt and place on a parchment lined baking sheet.

To wrap the individual beef wellingtons, bring up the sides of the puff pastry and wrap into a tight package. Turn over and if you have leftover dough, you can cut out a little shape to place on top. Or just use a paring knife and lightly score the top of the pastry for an easy design. Then brush with egg wash, season with coarse salt and place on a parchment lined baking sheet.

5. Bake individual beef wellingtons for 25-30 minutes, or until desired internal temperature is reached and the pastry is golden brown.

Bake individual beef wellingtons for 25-30 minutes, or until desired internal temperature is reached and the pastry is golden brown.

A Few More Cooking Tips

  • A lot of the steps can be made ahead of time. Make the mushroom duxelle up to a day in advance and sear the steaks ahead of time too.
  • If the pastry is getting too dark too quickly, place a sheet of foil over and continue cooking.
  • Let the wellingtons rest for at least 10 minutes after cooking and before cutting into.
  • Have fun with the filligns, such as adding a slice of prosciutto or speck (similar to prosciutto, but smoked).

More great beef recipes

Print Recipe
4.82 from 16 votes

Individual Beef Wellington

Individual beef wellington is the epitome of a classic, gourmet dish. Small filet mignon steaks are layered in puff pastry with a mushroom chestnut duxelle and a thin layer of paté. The individual beef wellingtons are perfect for a holiday dinner or for a special night in.
Prep Time1 hour
Cook Time35 minutes
Puff Pastry Thaw1 hour
Total Time2 hours 35 minutes
Course: Main, Main Course
Cuisine: British, French
Keyword: individual beef wellington, individual beef wellingtons, mini beef wellington
Servings: 4 servings
Calories: 627kcal
Author: Samantha Ferraro
Cost: $20

Equipment

Ingredients

Mushroom and Chestnut Duxelle

  • 4 ounces mushrooms any variety, roughly chopped
  • 6-7 roasted chestnuts optional, but highly recommended
  • 1 shallot finely chopped
  • 2 tablespoons unsalted butter
  • 5-6 sprigs of fresh thyme leaves removed
  • 1-2 tablespoons sherry wine

Beef Wellingtons

US Customary - Metric

Instructions

  • Start with the Mushroom duxelle. Chop mushrooms and chestnuts finely or add to a food processor to finely chop.
  • Heat a skillet over medium heat and add butter and chopped shallots and saute until softened, about 2 minutes.
  • Add mushroom mixture and thyme and saute until mushrooms darken in color and liquid has evaporated. Season with salt and pepper and pour in sherry. Continue sauteing until alcohol cooks off, for another 1-2 minutes.
  • Taste for seasoning and once done, remove and set aside to cool.
  • Pat the beef filets well with paper towels to blot excess moisture and season with salt and pepper. Bring skillet up to medium-high heat and add olive oil. Sear the beef filet for 1-2 minutes per side until there is a good crust. Don't cook the filet too much since it will be cooking in the oven as well. Set aside and cool to room temperature.
  • Defrost the frozen puff pastry and thaw by either placing it in the refrigerator or at room temperature for an hour.
  • On a lightly floured surface, roll out the pastry until it's ⅛th of an inch thin and cut into quarters. Each of the puff pastry squares will be what you wrap the filet in.
  • Spread 1 tablespoon of paté in the center of the pastry, then ¼ cup of mushroom duxelle and filet on top. Brush a layer of Dijon mustard onto the steak.
  • To wrap the individual beef wellingtons, bring up the sides of the puff pastry and wrap into a tight package. Turn over and if you have leftover dough, you can cut out a little shape to place on top. Or just use a paring knife and lightly score the top of the pastry for an easy design.
  • Brush with egg wash, season with coarse salt and place on a parchment lined baking sheet.
  • Bake individual beef wellingtons for 25-30 minutes, or until desired internal temperature is reached and the pastry is golden brown.

Notes

  • A lot of the steps can be made ahead of time. Make the mushroom duxelle up to a day in advance and sear the steaks ahead of time too.
  • If the pastry is getting too dark too quickly, place a sheet of foil over and continue cooking.
  • Let the wellingtons rest for at least 10 minutes after cooking and before cutting into.
  • Have fun with the filligns, such as adding a slice of prosciutto or speck (similar to prosciutto, but smoked).
  • For more wonderful beef recipes, try my Grilled Tomahawk Steak with Chimichurri Butter or Cast Iron Steak with Mushrooms.

Nutrition

Calories: 627kcal | Carbohydrates: 37g | Protein: 21g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 387mg | Potassium: 464mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1947IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 5mg

Olive Oil Challah with Olives and Rosemary

· 4 Comments

Studded with briny Kalamata olives and buttery Castelvetrano olives, this savory olive oil challah is flavored with fresh herbs and a good amount of flaky sea salt. And happens to be a fabulous dipper for good olive oil and balsamic.

Savory olive oil challah is studded with chopped olives, fresh rosemary and finished with flakey sea salt.

Savory Olive Oil Challah

My savory garlic rosemary challah is one of my most popular recipes and for good reason, because dare I say that savory challah is better then sweet challah? You be the judge.

I was channeling my garlic and herb focaccia, which is drizzled with floral olive oil and lots of fresh herbs and decided to transform those flavors into another savory challah.

This olive challah has olive oil as it's fat which gives the challah an incredible texture, without being too heavy.

Savory olive oil challah is studded with chopped olives, fresh rosemary and finished with flakey sea salt.

What Olives to Use

Traditionally, Kalamata olives are used in breads, but I prefer to have a combination of different olives. In this recipe, I used both briney Kalamata olives and more mild and buttery Castelvetrano olives.

A Few Challah Making Tips

  • You can make the dough ahead of time, just let if rise (proof) in the fridge instead of in a warm spot.
  • To freeze challah, I would suggest baking the challah in its entirety, then letting cool completely, then wrap very well in plastic wrap and then place in a sealed plastic bag and freeze. The let challah thaw and bake until warmed through.
  • The fresh rosemary sprigs may dry out in baking, so for presentation, add a few sprigs after it’s baked.
  • Blot any excess brine off of the olives so they don't weigh down the dough.
Savory olive oil challah is studded with chopped olives, fresh rosemary and finished with flakey sea salt.

Try these Challah inspiration

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4.89 from 9 votes

Olive Oil Challah with Olives and Rosemary

Savory olive oil challah is studded with chopped olives, fresh rosemary and finished with flakey sea salt.
Prep Time20 minutes
Cook Time35 minutes
Proofing2 hours
Total Time2 hours 55 minutes
Course: Breakfast, Brunch, Snack
Cuisine: Jewish
Keyword: olive and rosemary challah, olive oil challah, savory challah
Servings: 2 challot
Calories: 1401kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

US Customary - Metric

Instructions

  • In the bowl of a stand mixer, add 1 cup warm water, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and set aside for about 15 minutes. It should begin to foam up and you should see little bubbles.
  • In another bowl, whisk the olive oil, honey and 2 eggs and pour mixture into the yeast mixture.
  • Using a dough attachment on your mixer on low-medium speed, gradually add the flour, salt and chopped rosemary, about ½ cup of flour at a time with the mixer on low and add the chopped olives towards the end of mixing or with the last ½ cup of flour. The dough should begin to pull away from the bowl and come to 1 large ball of dough.
  • Turn the dough onto a very well floured surface and knead for about 5 minutes. You can use your finger to see if it’s ready. Press your finger in and if the dough bounces back quickly, it’s ready.
  • In a large bowl, pour a bit of oil in and place your dough ball in the bowl. Turn it around so the entire dough is covered with a thin layer of oil. Cover with a clean towel and place bowl in a warm spot. Allow to rest and rise for 1 ½ hours until doubled in size.
  • When dough is ready, it should have doubled in size. Punch the dough down and divide dough into 2 balls, this will be your challot. Cover 1 ball of dough as you work with the other.
  • Divide dough into 3 or 4 pieces (depending on what kind of braid you’d like), which will be your strands. Roll each strand into a long rope all of equal sizes, about 8-10 inches in length and continue with desired braid.
  • Pre-heat oven to 350 degrees Fahrenheit and place challaot on a parchment or silpat lined baking sheet. Brush each challah with egg wash and sprinkle with coarse sea salt and chopped rosemary. Let rise for another 30 minutes.
  • Bake challah for about 30-35 minutes or until the top is lightly golden brown. Let challah cool before cutting into.

Notes

  • Yes you can make the dough ahead of time, just let if rise (proof) in the fridge instead of in a warm spot.
  • To freeze challah, I would suggest baking the challah in its entirety, then letting cool completely, then wrap very well in plastic wrap and then place in a sealed plastic bag and freeze. The let challah thaw and bake until warmed through.
  • The fresh rosemary sprigs may dry out in baking, so for presentation, add a few sprigs after it’s baked.
  • Blot any excess brine off of the olives so they don't weigh down the dough.

Nutrition

Calories: 1401kcal | Carbohydrates: 218g | Protein: 32g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 2289mg | Potassium: 386mg | Fiber: 9g | Sugar: 24g | Vitamin A: 561IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 13mg

Sauteed Green Beans with Shallots and Pine Nuts

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Simply sauteed green beans are dressed up with fried shallots and toasted pine nuts. And the best part, all made in one pan!

Simply sauteed green beans are dressed up with fried shallots and toasted pine nuts. And the best part, all made in one pan!

Sauteed Green Beans with Shallots

I have such an easy and impressive side dish for you. I was channeling green bean casserole, which truth be told, I have never had nor grew up with. But I do know that green beans and onions or shallots go so well together and I wanted to play off of those flavors.

  • First saute pine nuts until just golden brown. This happens quick, so keep an eye on them, then set aside.
  • In the same skillet, add sliced shallots and caramelize until softened and slightly charred with fried edges, then set those aside.
  • Add trimmed green beans (or you could use the thinner French style of green beans called haricot vert) and saute until bright green and tender. Season with salt and serve with fried shallots and pine nuts.

Simply sauteed green beans are dressed up with fried shallots and toasted pine nuts. And the best part, all made in one pan!

What to Serve with Sauteed Green Beans

I make this recipe as part of a weeknight dinner and for more elaborate holiday meals. Here are a few mains and other sides to pair with the green beans and shallots.

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5 from 3 votes

Green Beans with Shallots and Pine Nuts

Simply sauteed green beans are dressed up with fried shallots and toasted pine nuts. And the best part, all made in one pan!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner, Side Dish
Cuisine: American
Keyword: sauteed green beans with shallots, sauteed green beans with shallots and pine nuts
Servings: 4 servings
Calories: 245kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Bring a saute pan to low-medium heat and melt butter.
  • Add pine nuts and stir until pine nuts just change color to a light golden brown, about 3-5 minutes.
  • Continue stirring and once color changes, remove the pine nuts to a plate and set aside.
  • In the same skillet, add more oil if needed and add sliced shallots. Increase the heat to medium and saute shallots until slightly caramelized, about 5-8 minutes. Once done, remove to a plate and set aside.
  • Add green beans to the same skillet and saute for about 10 minutes, until green beans are bright green and tender.
  • To serve, plate green beans on platter and top with pine nuts, shallots and an extra sprinkling of flakey sea salt.

Notes

To make green beans ahead of time, you can boil for 2-3 minutes then shock in ice cold water and refrigerator until ready to use. Then saute just to warm through and serve with pine nuts and shallots.
You can also make the pine nuts ahead of time for up to a day in advance. Once sauteed, scatter on a paper towel lined plate and set aside until ready to serve.

Nutrition

Calories: 245kcal | Carbohydrates: 12g | Protein: 5g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 300mg | Potassium: 383mg | Fiber: 4g | Sugar: 5g | Vitamin A: 875IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 2mg

Herb Roasted Turkey Thighs with Fennel

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Herb roasted turkey thighs is the perfect recipe for when you don't want to commit to the whole bird. The roasted turkey thighs are generously seasoned with rosemary and aromatic tarragon and roasted with flavorful fennel that caramelizes beautifully.

Easy roasted turkey thighs are seasoned with rosemary and tarragon and roasted with fennel until caramelized.

Easy Roast Turkey Thigh Recipe

Roasted turkey thighs are the perfect option for when we don't want to commit to a whole turkey. Turkey thighs, are about 2 pounds each, on average and have enough skin and fat to keep the meat tender and flavorful.

I treat roasted turkey thighs like roasted chicken. Generously rub with herbes and butter and roast at high heat so the skin renders and becomes crispy.

Have you Had Roasted Fennel

Fennel is one of my favorite vegetables to roast. We love fennel and use it raw in fresh salads where it stays crisp with a bright anise flavor. But once fennel is roasted, the entire flavor and structure changes.

Just like in my olive oil braised chicken with citrus and fennel, the fennel caramelizes in the turkey fat and becomes sweet and addictive. The sharp anise flavor mellows out and becomes sweet and pairs perfectly with the fresh tarragon and rosemary seasonings.

Easy roasted turkey thighs are seasoned with rosemary and tarragon and roasted with fennel until caramelized.

A Few Tips for Roasting Turkey Thighs

  • You can often find turkey parts (especially during the holidays) at the meat department in most grocery stores or you can ask the butcher to cut the turkey into parts for you.
  • Use paper towels to pat the meat dry on all sides. This will help the butter and herbs stick to the meat better.
  • Add other vegetables around the turkey when roasting, such as carrots, potatoes and shallots. The rendered turkey fat creates great caramelization and flavor for the vegetables.
  • We like using a cast iron when roasting chicken or turkey parts, for even heat distribution.
  • After roasting, let the meat rest for at least 10 minutes. Place a sheet of tin foil over the thighs to keep warm.

What to Serve with Herb Roasted Turkey Thighs

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4.80 from 5 votes

Herb Roasted Turkey Thighs with Fennel

Easy roasted turkey thighs are seasoned with rosemary and tarragon and roasted with fennel until caramelized.
Prep Time10 minutes
Cook Time45 minutes
Resting Time10 minutes
Total Time1 hour 5 minutes
Course: Dinner, Main, Main Course
Cuisine: American
Keyword: herb roasted turkey thighs, Mediterranean turkey thighs, turkey thighs recipe
Servings: 4 servings
Calories: 472kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

  • 2-2 pound bone in skin on turkey thighs
  • Salt and pepper
  • 4 tablespoons unsalted butter softened
  • 2-3 sprigs fresh tarragon leaves finely chopped
  • 2 sprigs fresh rosemary leaves finely chopped
  • 3-4 sprigs of fresh thyme leaves removed
  • 1 large fennel bulb cut into 8-10 wedges
  • 2 tablespoons olive oil
US Customary - Metric

Instructions

  • Pre-heat oven to 425 degrees Fahrenheit.
  • Pat the turkey thighs well with paper towels and season with salt and pepper on both sides and place in a baking dish or cast iron skillet.
  • Meanwhile, make the compound butter by combining softened butter and chopped herbs and mixing it all together.
  • Rub the butter mixture all over the thighs and under the skin.
  • Toss the fennel with olive oil and season with salt and pepper and scatter the fennel around the turkey.
  • Roast turkey thighs for 40-45 minutes until skin is golden brown and internal temp reaches 165 degrees Fahrenheit.
  • Once done, let rest for at least 10 minutes before cutting into. Serve with roasted fennel.

Nutrition

Calories: 472kcal | Carbohydrates: 5g | Protein: 36g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 126mg | Potassium: 849mg | Fiber: 2g | Sugar: 1g | Vitamin A: 497IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 2mg

15 Jewish Cookie Recipes

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I have very fond memories of visiting Jewish and Italian bakeries when I was little in New York. The rows of colorful Italian rainbow cookies and all the different rugelach is like a cookie wonderland!

Here, I gathered a list of traditional and fun (with a twist) Italian and Jewish cookies that are perfect for baking around the holidays or anytime you need a nostalgic treat. For a sweet Jewish treat, try my Chocolate Matzo Toffee.

I'd love to know, what is your favorite cookie?

Jewish Cookies to Bake this Season

Jewish Cookies

Cherry-Pistachio Rugelach {Video}

Photo Credit: www.bunsenburnerbakery.com

Black and White Cookies Recipe

Photo Credit: glitterinc.com

Easy and Delicious Dairy Free Hamantaschen | Glitter, Inc.

Sticky Cinnamon Bun Rugelach

Photo Credit: www.dessertfortwo.com

Almond Horns

Chocolate Raspberry Walnut Rugelach

Seven Layer Rainbow Cookies

Photo Credit: freshaprilflours.com

Funfetti Rugelach

Italian Wedding Cookies

Photo Credit: www.bakinglikeachef.com

Authentic Italian Shortbread Cookies

Photo Credit: whatjewwannaeat.com

Black and Pink Cookies

Photo Credit: www.runningtothekitchen.com

Apple Butter Cacao Nib Rugelach

Photo Credit: www.bunsenburnerbakery.com

Chocolate Dipped Coconut Macaroons

Photo Credit: www.mysequinedlife.com

Pignoli Cookies

Photo Credit: thepracticalkitchen.com

chocolate and rosemary hamantaschen with halva ganache

Creme Fraiche Mashed Potatoes with Roasted Garlic

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Creme fraiche mashed potatoes are mixed with sweet roasted garlic and finished with fresh chives and maybe an extra dab of butter too.

Creme fraiche mashed potatoes are mixed with sweet roasted garlic and finished with fresh chives and maybe an extra dab of butter too.

When it comes to team creamy or team chunky, I am always for team creamy! Creme fraiche mashed potatoes are mixed with sweet roasted garlic and finished with fresh chives and maybe an extra dab of butter too. If mashed potatoes are one of your favorites try my Savory Mashed Sweet Potatoes they will be the talk of the table.

Creme fraiche mashed potatoes are mixed with sweet roasted garlic and finished with fresh chives and maybe an extra dab of butter too.

Creme Fraiche Mashed Potatoes

I don't believe you need any fancy equipment to make ultra creamy mashed potatoes, but the addition of creme fraiche does make all the difference. Creme fraiche is a style of French cream that is tangy and decadent.

The creme fraiche is heated with milk and butter and when added to the cooked potatoes, creates the most comforting and creamy mashed potatoes.

Can't find Creme Fraiche?

I would happily suggest using standard sour cream in place of creme fraiche or a combination of sour cream and mascarpone to achieve the desired tang and texture.

Take the Time to Roast the Garlic

The other must in this simple mashed potatoes recipe, is the roasted garlic. Make the roasted garlic ahead of time so it's ready once the potatoes are done cooking. I do this often and add to a slew of recipes, such as baba ghanoush and to roasted garlic latkes.

Cut the garlic bulbs in half and drizzle with a bit of olive oil. The wrap then in foil and toast in the oven until fragrant and cloves are soft. Once they are done roasting, the garlic will be very hot, so let it cool and then squeeze out the softened cloves into the mashed potatoes.

What to Serve with Roasted Garlic Mashed Potatoes

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5 from 7 votes

Creme Fraiche Mashed Potatoes with Roasted Garlic

Creme fraiche mashed potatoes are mixed with sweet roasted garlic and finished with fresh chives and maybe an extra dab of butter too.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Side Dish
Cuisine: American
Keyword: creme fraiche mashed potatoes, mashed potatoes with chives, mashed potatoes with roasted garlic
Servings: 3 servings
Calories: 528kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

  • 2 whole garlic heads cut in half and keeping the root end in tact
  • 5 russet potatoes peeled and cut into 2 inch cubes
  • 1 teaspoon of Kosher salt divided
  • 4 tablespoons unsalted butter
  • 1 cup whole milk
  • 4 ounces creme fraiche
  • Fresh cracked black pepper
  • Fresh chives finely chopped for garnish
US Customary - Metric

Instructions

  • Pre-heat oven to 425 degrees Fahrenheit.
  • Wrap garlic heads in foil and roast in the oven for about 35-40 minutes. When done, remove from the oven, unwrap and let cool (it will be very hot) and set aside.
  • Add prepped potatoes to a pot and fill with cold water and ½ teaspoon salt. Bring to a boil and cook until potatoes are incredibly fork tender, about 20-25 minutes.
  • While potatoes are cooking, melt butter in another small pot and pour in milk, creme fraiche, ½ teaspoon of salt and squeeze in the roasted garlic cloves.. Bring to a gentle simmer (not boiling) and give everything a good whisk to break up the garlic, continue cooking just until mixture is warmed through, about 5 minutes.
  • Once the potatoes are done, drain water and place potatoes back in the same pot. Mash the potatoes a bit to give them a head start and pour milk in batches and mashing until smooth.
  • Ladle potatoes into a serving dish and garnish with black pepper and chopped chives.

Notes

You can make these mashed potatoes ahead of time and to reheat. I place the cooled mashed potatoes in a pot over low heat and add a bit of warmed milk. Stir them every so often until warmed and creamy. 
Be sure to add salt to the water before boiling the potatoes. This will ensure the potatoes are seasoned throughout. 

Nutrition

Calories: 528kcal | Carbohydrates: 70g | Protein: 11g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 868mg | Potassium: 1600mg | Fiber: 5g | Sugar: 7g | Vitamin A: 602IU | Vitamin C: 21mg | Calcium: 147mg | Iron: 3mg

Salmon Wellington

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This salmon wellington recipe is a true show stopper! A beautiful wild caught filet of salmon is layered with Dijon mustard and creamed spinach that is nestled into buttery puff pastry.

Salmon wellington is a filet of salmon, layered with a creamy spinach mixture and wrapped in puff pastry. The salmon wellington is baked until perfectly golden brown.

This salmon wellington recipe is a true show stopper! A beautiful wild caught filet of salmon is layered with Dijon mustard and creamy spinach mixture and then nestled into buttery puff pastry.

Salmon Wellington AKA Salmon en Croute

A true showstopper and the perfect main course for a holiday dinner. Single serving salmon filets are brushed with Dijon mustard and then layered with a decadent creamed spinach that is flavored with a bright pop of fresh lemon zest.

The salmon and spinach mixture are wrapped in a puff pastry sheet, brushed with egg wash and baked until perfectly golden brown.
The results are spectacular, with a perfectly golden puff pastry crust and tender filet of salmon. I know this recipe will be your favorite "recipe to impress".

Unbaked salmon wellington with a filet of salmon centered on top of thawed puff pastry and layered with a creamy spinach mixture.

Salmon Wellington Ingredients

  • Salmon Filets: For individual wellingtons, I recommend using a 4-6 ounce filet of skinless salmon. Try and find a thicker piece that can hold up with the layers and the cooking time, since a thinner piece of salmon can cook too quickly. If you can, look for wild caught salmon without added dye for better quality. This is not a sponsored post, but we love salmon from Alaska Gold Seafood.
  • Frozen Puff Pastry: A box of puff pastry is always kept in the freezer for dinners like this.Thaw puff pastry in the refrigerator overnight or on the counter for an hour or so. If using 1 large piece, cut in half to wrap the puff pastry over each salmon filet. Then lightly dust with flour and roll out until it's an ⅛th inch thin. This will help the puff pastry cook evenly.
  • Dijon Mustard: A thin brushing right over the salmon offers a depth of flavor and a surface for the spinach mixture to rest on.
  • Spinach and Cream Cheese: Spinach and salmon go so well together. Saute fresh spinach with shallots, garlic and melt in cream cheese and a touch of nutmeg and lemon zest.
  • Fresh Dill: Offers another pop of freshness and goes so well with the salmon, lemon and spinach. If you don't have dill, substitute fresh chopped parsley or green onions.
  • Egg Wash: Whisked egg with a splash of water is all you need. Once the salmon wellington is all folded up, brush egg wash all over the puff pastry so it turns a beautiful golden brown once it's baked.

A Few Cooking Tips

Roll out the thawed puff pastry so it is a lot thinner then how it comes in the package. This will make sure the pastry cooks in time. If it is too thick, the inside of the pastry will be undercooked and doughy.

Pat the salmon dry very well before adding flavorings. This is ensure no excess moisture is added to the wellington.

Make the spinach mixture ahead of time and let it cool before layering on top of the salmon.

If the pastry is getting too brown too quick, tent a piece of foil on top and continue baking.

Salmon wellington is a filet of salmon, layered with a creamy spinach mixture and wrapped in puff pastry. The salmon wellington is baked until perfectly golden brown.

Make Salmon Wellington Ahead

To make salmon wellington ahead of time, follow the recipe up until brushing the egg wash. Place the wellingtons on a parchment lined baking sheet and freeze. Then when you are ready to bake, defrost for 30 minutes, brush with egg wash and bake per instructions.
You can also make the individual parts ahead of time: thawing the puff pastry and cooking and cooling the creamed spinach mixture.

Can Salmon Wellington be Reheated?

Yes it can, but I would not recommend reheated wellington that has already been baked, because you may overcook the salmon. If you want to reheat and the wellingtons have already been baked, I would suggest baking at 300 degrees Fahrenheit and place a tent of foil over them and bake until just warmed through.

Side Dishes to go with Salmon Wellington

And if you are interested in what wine would go well with salmon wellington, I really enjoy a smooth white wine, such as Pinot Grigio or Pinot Gris.

If you love salmon as much as me, here are a few more salmon recipes:

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5 from 13 votes

Salmon Wellington

This salmon wellington recipe is layered with Dijon mustard and a creamy spinach mixture that is wrapped up in puff pastry and baked until perfectly golden brown.
Prep Time1 hour
Cook Time45 minutes
Resting Time5 minutes
Total Time1 hour 50 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: salmon en croute, salmon in puff pastry, salmon wellington, salmon wellington recipe
Servings: 4 servings
Calories: 527kcal
Author: Samantha Ferraro
Cost: $20

Equipment

Ingredients

Spinach Mixture

Salmon Wellington

  • Flour for dusting
  • 1 sheet puff pastry thawed
  • 2 4-6 ounce Salmon filets skin and bones removed
  • 2 tablespoons Dijon mustard
  • 1 egg whisked for egg wash
  • Coarse salt for finishing
US Customary - Metric

Instructions

  • Pre-heat oven to 425 degrees Fahrenheit.
  • Bring a skillet to medium heat and melt butter and olive oi.. Add shallot and saiute for 1-2 minutes. Add garlic and saute for another 30 seconds- 1 minute.
  • Add fresh spinach and place a lid over to help the greens wilt and toss everything together.
  • Add fresh dill, lemon zest and juice, nutmeg, salt and pepper and stir to combine.
  • Add the cream cheese and use a spatula to break it down and melt into the mixture. Once fully combined and creamy, remove from heat and let cool.
  • Lightly dust flour on a clean work surface and roll out 1 sheet of puff pastry until thin, but not see through. This will help the pasty cook more evenly with the filling and cut pastry in half so you have 2 rectangular pieces.
  • Place a salmon filet on each piece of puff pastry and brush 1 tablespoon of Dijon mustard on each filet. Divide creamy spinach mixture between the 2 filets and spoon over salmon.
  • Fold in the sides of the pastry, creating a little package and place parcels on parchment lined baking sheet,m seam side down.
  • Use a pairing knife to lightly score the top of the pastry to create a design. Brush with egg wash all over the top and sides and sprinkle with coarse sea salt.
  • Bake salmon wellingtons at 425 degrees Fahrenheit for 25 minutes, then tent with foil and continue baking for another 10 minutes.
  • Once done, remove from oven and let cool for 5 minutes before cutting into.
  • Serve with lemon wedges and enjoy.

Video

Notes

If you don't have fresh spinach, you can use ¾-1 cup of frozen and defrosted spinach and squeeze out as much moisture as you can. 
To make ahead: make recipe up until egg wash and refrigerate for a few hours or freeze. When ready to bake, thaw for 30 minutes and bake per instructions. 
If puff pastry is getting too dark too quickly, cover with foil and continue baking. 
Try and find a thicker piece of fish so it won't overcook.
For another Seafood recipe with an Italian Spin, try my Halibut Piccata.

Nutrition

Calories: 527kcal | Carbohydrates: 32g | Protein: 9g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 655mg | Potassium: 269mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2684IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 3mg

Kadaif (Kadayif) Shredded Phyllo with Pistachios

· 2 Comments

Kadaif AKA kadayif is a Middle Eastern dessert of shredded phyllo that is softened with melted butter and layered with spiced pistachios. Similar to baklava, the phyllo dessert is generously doused with an orange blossom syrup and saffron as a personal touch.

Kadaif AKA kadayif is a Middle Eastern dessert made of shredded phyllo, spiced pistachios and finished with orange blossom simple syrup.

What is Kadayif?

Kadayif also spelled as kadaif is finely shredded phyllo that almost looks like very thin noodles and is made from flour and water. Similar to phyllo sheets, you can find kadaif sold in the freezer section of specialty or Middle Eastern markets and is often used in other Middle Eastern desserts, such as kanafe.

How to Prepare Kadaif (Shredded Phyllo)

Similar to phyllo sheets (at least sold here in the U.S.), boxes of shredded phyllo will be found in the freezer section and should be thawed before using. I keep mine in the freezer and place it in the fridge either the night before or morning before I'm going to work with it.

Kadaif is pretty dry and delicate, so it needs fat, such as melted butter to make it more pliable. When you take the shredded phyllo out of the box, it will feel dry and be tightly folded up.

Place the shredded phyllo in a large bowl, breaking it up with your hands and add melted butter in batches so all the shreds are coated.

Kadaif AKA kadayif is a Middle Eastern dessert made of shredded phyllo, spiced pistachios and finished with orange blossom simple syrup.

Ingredients and Substitutions

  • Shredded Phyllo (Aka kadaif/kataif/kadayif): A bit harder to find then phyllo, but I have found this in Middle Eastern stores in the freezer section.
  • Melted Butter: Shredded phyllo needs fat, slowly stream in butter while breaking up the shreds with your hands.
  • Saffron: A personal touch but offers both a beautiful orange hue and floral aroma. Take a pinch of saffron threads and steep in warm water and add that to the melted butter.
  • Pistachios: My nut of choice when baking baklava, but I would also suggest chopped walnuts and almonds.
  • Spices: Cardamom and Cinnamon are used in this recipe and are classic in baklava and many Middle Eastern treats.
  • Orange Blossom Water: Another favorite flavor and a little goes a very long way. Start with just a tablespoon. and add more if desired. You can also use rose water or omit the flower water all together and make a plain syrup. Here is the Orange Blossom Water I use.
  • Aromatics: Cardamom pods and orange peel to enhance the other flavors added. I have also used spreips of lemon peel and have thrown in a small cinnamon stick too.

More Middle Eastern Dessserts to Try

  • Kanafe: Shredded phyllo that is layered with cheese and also finished with a simply syrup.
  • Bamieh: Persian Donuts with Saffron and Rose Water
  • Baklava Bimuelos: Passover Donuts with Rose Water
  • Pistachio Baklava with Orange Blossom Syrup
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4.75 from 4 votes

Kadaif (Shredded Phyllo with Pistachios)

Kadaif AKA kadayif is a Middle Eastern dessert of shredded phyllo that is softened with melted butter and layered with spiced pistachios and doused with an orange blossom syrup.
Prep Time10 minutes
Cook Time30 minutes
Resting Time1 hour
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: Mediterranean, Middle Eastern
Keyword: kadaif, kadayif, kataif, shredded phyllo
Servings: 10 servings
Calories: 393kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

Kadaif

  • 1 box kadaif shredded phyllo, thawed
  • 8 tablespoons unsalted butter
  • Pinch saffron

Pistachio Mixture

Simple Syrup

US Customary - Metric

Instructions

  • .Begin by pre-heating the oven to 400 degrees Fahrenheit
  • Melt butter in a small pot and add a pinch of saffron threads, letting the saffron steep in the butter.
  • Place the shredded phyllo in a large bowl and use your hands to break up the shreds. Add melted butter, in batches and use your hands to break up the shreds so the butter is evenly distributed.
  • In another bowl, mix the chopped pistachios with cardamom and cinnamon and set aside.
  • Using a 9-10 inch pie plate (you can also do this with a 9x13 baking dish), place half of the shredded phyllo mixture on the bottom, gently pressing down and making sure there is an even layer. Then layer teh pistachio mixture and finish with the other half of shredded phyllo, gently pressing down.
  • Place kadaif in the oven for 30 minutes until lightly golden brown.
  • While the kadaif bakes, make the simply syrup by adding the sugar, water, orange blossom syrup, honey, orange peels and cardamom and bring to a gentle simmer. Give it one good whisk and continue simmering until the sugar as dissolved and syrup has slightly thickened, about 5-7 minutes.
  • Once the kadaif is done, remove from the oven and this is when the syrup needs to be added, while it is still hot. Remove aromatics from the syrup (cardamom pods and orange peels) and carefully pour syrup slowly and evenly all over the kadaif. You will hear a crackling sound as the kadaif soaks up the syrup.
  • Once all the syrup is poured over, let the kadayif sit at room temperature for at least 45 minutes to 1 hour, so it has time to soak the syrup.
  • If you have leftover pistachios, garnish on top and cut into squares for serving.

Notes

Kataif will keep for up to 5 days, covered at room temperature. I have also left it in the fridge but prefer the texture at room temp. 
You do not need to re-heat as this recipe is best served warm or at room temperature, once the syrup has soaked in. 

Nutrition

Calories: 393kcal | Carbohydrates: 45g | Protein: 7g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 142mg | Potassium: 286mg | Fiber: 4g | Sugar: 24g | Vitamin A: 354IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg

Kale Pasta with Capers and Olives

· 2 Comments

Kale pasta with capers and olives is a lighter version of puttanesca pasta, with buttery castelveltrano olives and topped with toasted panko.

Kale pasta with capers and olives is a lighter version of puttanesca pasta, with buttery castelveltrano olives and topped with toasted panko.

Do I have such a delicious and easy weeknight dinner recipe for you! Inspired from one of my favorite pasta recipes, pasta alla puttanesca, I traded in the briny kalamata olives and tomatoes with fresh sautéed kale and buttery castelveltrano olives, creating a lighter and green puttanesca recipe. And the best part is the Parmesan panko topping, just for added crunch.

Pasta with Capers

One of my absolute favorite pasta recipes is a classic puttanesca, which is pasta with capers, olives and anchovies. The ingredients are briny and aromatic and history tells us that working women would make the decadent pasta to lure their male clients in.

What do Capers Taste Like?

Capers are briney and slightly salty and the small buds pack big flavor. Capers taste a little like a briney olive and offer great depth of flavor and saltiness to your dish. Whenever I have capers in a recipe, I'll add less salt overall, to balance the dish out. I also like to use some of the brine that the capers come in to add flavor and salt to my dish.

If you haven't had capers yet, I highly recommend grabbing a jar! I use capers in so many recipes, such as in chicken puttanesca, artichoke tapenade and in this unique chorizo bolognese with capers. You can find jars of capers in most, if not all grocery stores and they are usually with other canned or jarred items.

Other Ingredients in Green Puttanesca

  • Castelvetrano Olives: These are the olives that I eat on the daily! If you don't think you like olives, these are the ones I recommend to try. They are not nearly as briney as kalamatas and are buttery and mild. You can find them at most stores but here is an Amazon link to order Castelvetrano Olives online.
  • Anchovies: Another classic in puttanesca. Again, if you are nervous about the "fishy" taste of anchovies, you can buy anchovy paste or just omit all together. When you saute the anchovy fillets in oil, the fishy flavor mellows out and instead you get a lovely salty umami layer that is amazing with garlic.
  • Fresh Kale: Either lacinato kale or curly kale will work for this recipe. Pull the leaves off the stem and give them a rough chop. Just like spinach, kale will cook down to about half its size.
  • Parmesan Panko Breadcrumbs: This was a fun addition and offers a really nice crunch at the end. Heat a skillet with olive oil and add panko and saute until panko turns a light golden color. Then remove and grate in Parmesan cheese and save for pasta or other dishes.
Kale pasta with capers and olives is a lighter version of puttanesca pasta, with buttery castelveltrano olives and topped with toasted panko.

Other Pasta Recipes to Try

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4.89 from 9 votes

Kale Pasta with Capers and Olives

Kale pasta with capers and olives is a lighter version of puttanesca pasta, with buttery castelveltrano olives and topped with toasted panko.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Main, Main Course
Cuisine: Italian
Keyword: kale pasta, pasta with capers
Servings: 4 servings
Calories: 753kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

Pasta

Panko Breadcrumbs

US Customary - Metric

Instructions

  • Begin by bringing a pot of salted water to a boila nd cook pasta until just cooked through and save some starchy pasta water for the sauce.
  • Meanwhile, heat a large skillet over medium heat and drizzle with 2 tablespoons olive oil and add anchovy fillets. Use a spatula to break up the anchovies so they melt into the oil.
  • Add garlic and saute for another 30 seconds.
  • Add capers and saute for another 30 seconds. I also like to add some of the brine, but that is optional.
  • Stir in the chopped kale and cover with a lid to help wild the kale. Stir everything around and saute until kale is wilted and still a deep green color.
  • Pour in wine and reduce for a minute, stirring everything together.
  • Add the chopped olives, saving some for garnish and stir in the Parmesan cheese.
  • Once the pasta is ready, add cooked pasta directly to the kale mixture, stirring everything together. If the sauce is too dry, add ½ cup of starchy pasta water and a good drizzle of olive oil.
  • For the panko breadcrumbs, heat a small skillet over medium heat and drizzle with olive oil. Add panko and toss in the oil, continually until all the panko is a light golden color. This happens pretty quickly, so keep an eye on it. As soon as it turns golden, about 3 minutes, remove from stove and set aside to cool slightly. Stir in Parmesan cheese and toss together.

Notes

If you are not a fan of anchovies, you can omit all together or look for anchovy paste that comes in a tube.
The toasted panko will keep for 5-7 days at room temperature. I like to make a batch and use it to top pasta and sauteed vegetable dishes.
Use any greens instead of kale, such as spinach or arugula.

Nutrition

Calories: 753kcal | Carbohydrates: 97g | Protein: 23g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 11mg | Sodium: 1321mg | Potassium: 482mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3182IU | Vitamin C: 35mg | Calcium: 264mg | Iron: 3mg

Plum Cake with Vanilla and Cinnamon

· 2 Comments

Inspired from the popular New York Times recipe, this plum cake is gently flavored with vanilla paste, warm cinnamon and bright lemon juice to counter the sweet fruit. End of summer Italian plums are used, but larger plums or berries would be fantastic in this easy dessert.

Simple and sweet plum cake recipe flavored with warm cinnamon, vanilla and finished with a light dusting of powdered sugar.

Based on the Original Plum Torte from New York Times

I have had my eye on this classic recipe for years and the wait was sure worth it. This recipe for plum cake is as easy as it gets, using one bowl, if needed and a springform cheesecake pan.

The sweet Italian plums are smaller than traditional plums and once the end of summer nears, the plums become incredibly sweet and candy like. Though use whatever in season ripe fruit you have such as blueberries, blackberries or ripe pears.

Simple and sweet plum cake recipe flavored with warm cinnamon, vanilla and finished with a light dusting of powdered sugar.

Can you use Frozen Fruit?

Absolutely! I would just make sure the fruit isn't too wet, but most frozen berries or stone fruit would work great.

Recipe for Plum Cake

  1. Begin by pre-heating your oven to 350 degrees Fahrenheit.
  2. In a mixing bowl, cream both white sugar, brown sugar and butter until creamy. Slowly add in the flour, baking powder and salt and mix until just combined.
  3. Add eggs and vanilla paste and continue mixing until just incorporated. The batter will be thick. Use a spatula to scrape down and around the bowl, making sure everything is mixed in well.
  4. Line a 9 inch or 10 inch spring form pan with parchment paper and pour batter in, leveling with a spatula so it bakes evenly.
  5. In a another bowl, toss the plums with cinnamon, lemon zest and lemon just and place the plums on top of the cake, gently pressing them into the batter.
  6. Bake plum cake for 45 minutes until lightly golden brown. You can also insert the cake with a toothpick and if it comes out clean, it's done.
  7. Let cool for a few minutes and dust with powdered sugar for serving.
Simple and sweet plum cake recipe flavored with warm cinnamon, vanilla and finished with a light dusting of powdered sugar.

More Dessert Recipes:

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5 from 6 votes

Plum Cake Recipe with Vanilla and Cinnamon

This plum cake is gently flavored with vanilla paste, warm cinnamon and bright lemon juice to counter the sweet fruit.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: plum cake recipe, plums cake, recipe for plum cake
Servings: 8 servings
Calories: 317kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Instructions

  • Begin by pre-heating your oven to 350 degrees Fahrenheit.
  • In a mixing bowl, cream both white sugar, brown sugar and butter until creamy. Slowly add in the flour, baking powder and salt and mix until just combined.
  • Add eggs and vanilla paste and continue mixing until just incorporated. The batter will be thick. Use a spatula to scrape down and around the bowl, making sure everything is mixed in well.
  • Line a 9 inch or 10 inch spring form pan with parchment paper and pour batter in, leveling with a spatula so it bakes evenly.
  • In a another bowl, toss the plums with cinnamon, lemon zest and lemon just and place the plums on top of the cake, gently pressing them into the batter.
  • Bake plum cake for 45 minutes until lightly golden brown. You can also insert the cake with a toothpick and if it comes out clean, it's done.
  • Let cool for a few minutes and dust with powdered sugar for serving.

Notes

This recipe is so versatile, have fun with the flavors, such as adding cardamom or ginger.
Frozen fruit, such as frozen berries, apricots or pears can be used as well, but be sure the fruit is not overly wet.
If your cake is not done yet, cover with foil and continue baking for about 5-10 minutes until baked through. Test by inserting with a toothpick and it it comes out clean, its done.
 
Inspired from the New York Times Plum Torte recipe

Nutrition

Calories: 317kcal | Carbohydrates: 48g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 22mg | Potassium: 238mg | Fiber: 2g | Sugar: 35g | Vitamin A: 700IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 1mg

Mediterranean Roasted Vegetables

· 8 Comments

Mediterranean roasted vegetables are a simple and flavorful side dish that is seasoned with a bold spice mix of za'atar, smoky paprika, garlic and earthy turmeric. Use this blend on any combination of vegetables for a big pop of flavor.

Mediterranean roasted vegetables are a simple and flavorful side dish that is seasoned with a bold spice mix of za'atar, smoky paprika, garlic and earthy turmeric. Use this blend on any combination of vegetables for a big pop of flavor.

Mediterranean Spice Mix

If someone asked me what my goto spices were, it would be za'atar, paprika, garlic and turmeric. I know that when I use any combination of those spices, the flavors always come out absolutely delicious. The combination of the bright and earthy za'atar with the smoky and deep paprika is always a winner and I often use those in numerous recipes, such as in my salmon shawarma recipe.

Zaa'tar: A Mediterranean is blend on it's own and there may be some differences depending on where you get it from. Usually, za'atar has dried thyme, sumac and sesame seeds. I like this brand for everyday use and I like to add extra sumac as well.

Paprika: Smoky paprika is my personal preference because I love the deepness it offers, but if you don't like smoked flavors, sweet paprika would be fantastic in this blend.

Garlic Powder: I like using garlic powder for cut vegetables because it is able to coat everything evenly.

Turmeric: Another favorite spice of mine, turmeric is earthy and a little goes a long way. It not only offers an earthy aroma, but also a beautiful golden hue on anything it touches.

Vegetable Mixture

Eggplant, cherry tomatoes, cauliflower and red onion are the vegetables in this simple recipe. They all roast beautully, jjust make sure everything is roughly the same size.

I like to cut the cauliflower into smaller florets so the edges caramelize and get crispy. The red onion is also sliced on the thinner side so the sugars can caramelize zand onion softens and becomes alsmost candy like.

For the eggplant, I prefer to peel most of the thicker peel, exposing the tender vegetable so its able to soak up all the spices. And the cherry tomatoes are always a given when roasting, as they get sweeter and flavors more concentration.

Other vegetable options: zucchini, bell peppers, romanesco cauliflower and potatoes.

Try these great side dishes

Mediterranean roasted vegetables are a simple and flavorful side dish that is seasoned with a bold spice mix of za'atar, smoky paprika, garlic and earthy turmeric. Use this blend on any combination of vegetables for a big pop of flavor.

Entrees to serve with these Vegetables

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5 from 15 votes

Mediterranean Roasted Vegetables

A simple and impressive recipe for Mediterranean roasted vegetables, with a bold spice mix of za'atar, smoked paprika and turmeric.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: Mediterranean roasted vegetables, Mediterranean vegetable bake
Servings: 4 servings
Calories: 223kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

Vegetables

  • 2 globe eggplant peeled and cut into 1 inch cubes
  • 1 whole cauliflower cut into small florets
  • 1 pint cherry tomatoes
  • 1 red onion sliced into thin wedges
  • 3 tablespoons olive oil
  • Lemon wedges for garnish
  • Chopped parsley for garnish

Spice MIx

US Customary - Metric

Instructions

  • Pre-heat oven to 400 degrees Fahrenheit and line a baking sheet with foil or parchment paper.
  • Layer prepped vegetables on baking sheet in a single layer.
    2 globe eggplant, 1 whole cauliflower, 1 pint cherry tomatoes, 1 red onion
  • Stir spice mix together and season vegetables with spices and drizzle with olive oil. Give everything a good toss so the vegetables are evenly and generously coated with the spices and olive oil.
    1 tablespoon za'atar, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon turmeric, ½ teaspoon Kosher salt or sea salt
  • Roast vegetables for 30-35 minutes until tender and slightly caramelized.
  • Once done, remove from oven and garnish with lemon juice and chopped parsley.

Notes

Oven temps may vary so keep an eye on the vegetables at the 20 minute mark. 
The vegetables used can be prepped ahead of time, however the eggplant may oxidize but will still roast just fine. 

Nutrition

Calories: 223kcal | Carbohydrates: 29g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 354mg | Potassium: 1274mg | Fiber: 12g | Sugar: 15g | Vitamin A: 793IU | Vitamin C: 104mg | Calcium: 92mg | Iron: 3mg

Stuffed Apple Challah with Cinnamon Streusel Topping

· 3 Comments

It's like apple pie meets challah! Classic cinnamon, brown sugar and apples roast together before being stuffed into challah. Then the stuffed apple challah is generously sprinkled with a brown sugar cinnamon streusel topping. If this doesn't scream Rosh Hashanah and fall, I don't know what does!

Apple pie meets challah in this apple stuffed challah! And once braided, the round challah is generously sprinkled with a brown sugar streusel topping.

Apple Stuffed Challah for Rosh Hashanah

Apple challahs are notablely one of the most popular and traditional recipes to make for the Jewish New Year. For the holiday of Rosh Hashanah, Jewish people will eat sweets to bring in a sweet new Year, usually in the form of apples and honey.

As modern times have come, classic challahs have transformed into really fun and flavorful creations., such as brown sugar cinnamon swirl challah , Stuffed Challah French Toast

and stuffed cardamom and date challah to name a few.

Apple Pie Meets Challah

I had so much fun creating this challah for the upcomning holiday and fall season. The entire house smlled like apple pie and it was glorious!

  • Start by roasting cubed apples with cinnamon or cinnamon extract, brown sugar, vanilla and a shot or two of whiskey doesn't hurt either.
  • Then stuff the mixture into challah braids and braid everything together. (Traditionally, a round challah is made for Rosh hashanah, but do whatever braid you feel comfortable with).
  • Then top the challah with a streusel topping tof: flour, butter, cinnamon and brown sugar and bake until cooked through, about 40 minutes.
Apple pie meets challah in this apple stuffed challah! And once braided, the round challah is generously sprinkled with a brown sugar streusel topping.

In the mood to bake? Here are more challah recipes:

Apple pie meets challah in this apple stuffed challah! And once braided, the round challah is generously sprinkled with a brown sugar streusel topping.
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5 from 6 votes

Stuffed Apple Challah with Cinnamon Streusel Topping

Stuffed apple challah is generously sprinkled with a brown sugar cinnamon streusel topping.
Prep Time30 minutes
Cook Time45 minutes
Proofing2 hours
Total Time3 hours 15 minutes
Course: Breakfast, Brunch
Cuisine: Jewish
Keyword: apple pie challah, apple stuffed challah, cinnamon apple challah
Servings: 2 challah
Calories: 2093kcal
Author: Samantha Ferraro

Equipment

Ingredients

Apple Mixture

Challah

Streusel Topping

US Customary - Metric

Instructions

Cinnamon Roasted Apples

  • Pre-heat oven to 425 degrees Fahrenheit and combine apples, brown sugar, cinnamon, salt, vanilla (and whiskey, if using) and stir together. Add mixture to a baking dish and bake for 30 minutes until apples are just tender and you can stick a fork through it easily.
  • Once done, remove from oven and let cool to room temperature. (I would even recommend making this a day or few hours ahead of time and let place in refrigerator until ready.

Cinnamon Streusel Topping

  • Combine flour, brown sugar, cinnamon, butter and salt in a bowl. Use your fingertips to rub butter into flour mixture until evenly distributed and set aside.

Challah

  • In the bowl of a stand mixer, add 1 cup warm water, yeast packet and sugar.
  • Mix lightly with a fork to get all the yeast in the water and set aside for about 15 minutes until it foams up.
  • In the same bowl, add eggs, oil and honey and whisk together.
  • Using a dough attachment on your mixer, begin mixing and gradually add flour and salt, about ½ cup at a time. Continue until everything is incorporate and dough is in a cohesive ball.
  • Turn the dough onto a very well floured surface and knead for about 5 minutes until dough is smooth. Too see if the dough is ready, press your finger in and if the dough bounces back quickly, it's ready.
  • Place dough in a lightly oiled bowl, turning so dough has a light layer of oil on all sides. Place a towel or plastic wrap over the bowl and let rise for about 1 hour -1 ½ hours or until doubled in size.
  • Pre-heat oven to 350 degrees Fahrenheit.
  • Punch the dough and divide dough into 2 balls, this will be your challot. Cover 1 ball of dough as you work with the other.
  • Divide dough into 3 pieces, this will be your braid strands.. Take 1 of the strands and roll making a long snake, about 10-12 inches long, about 1-2 inches thick. Use a rolling pin to flatten the strand if needed.
  • Divide the apple mixture in half, for each challah. Then divide the halved apple mixture between the 3 strands of your first challah, draining any excess liquid so the apples are not too wet and seal the strand.
  • Braid a 3 strand braid and roll into a circle to make a round challah. Place challah on baking sheet and let rise for another 20 minutes. Repeat with the other challah.
  • Brush challot with egg wash and top with streusel topping.
  • Bake both challah for 40-45 minutes until cooked through. If topping begins to darken too fast, cover with foil for the last 10 minutes.

Notes

Make the roasted apples ahead of time so it has time to cool. 
When filling challah, be sure to drain any excess liquid so the filling isn't wet. 
You can also make the dough ahead of time, just let it rise in the fridge, anywhere from 8-24 hours ahead of time. 
Since the challah has filling, it will take longer to bake than traditional challah, so keep an eye on it, but should take about 40-45 minutes. 
If challah is getting too dark, cover with foil adn continue baking. 
 

Nutrition

Calories: 2093kcal | Carbohydrates: 353g | Protein: 36g | Fat: 58g | Saturated Fat: 19g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 1261mg | Potassium: 861mg | Fiber: 17g | Sugar: 124g | Vitamin A: 1138IU | Vitamin C: 17mg | Calcium: 160mg | Iron: 15mg

Blueberry Lavender Peach Cobbler

· 2 Comments

A classic recipe for blueberry peach cobbler with just enough floral lavender to make the sweet dessert pop. This is what summer desserts are made for!

A classic recipe for blueberry peach cobbler with just enough floral lavender to make the sweet dessert pop. This is what summer desserts are made for!

After picking over 5 pounds of fresh blueberries, what's the first dessert I run home to make? Blueberry lavender peach cobbler, of course! Blueberries with lavender is a stunning match!

A little lavender goes a long way but the floral notes work so well with the sweet blueberries. Then everything is topped with a simple rustic buttery biscuit topping and served with classic vanilla ice cream. Now that's a summer dessert worth waiting for!

And here's a pro tip, when peaches are in season, buy extra peaches then this article on how to freeze peaches to enjoy them all throughout the year!

A classic recipe for blueberry peach cobbler with just enough floral lavender to make the sweet dessert pop. This is what summer desserts are made for!

Just one more summer dessert before we dive into fall, gourds and pumpkins. Blueberries have been plentiful this summer season and even with all the recipe ideas I have, there is somethinig about baking up a classic blueberry cobbler that's so comforting.

Blueberries with Lavender

How do you feel about adding herbs with fruit? Certain herbs can offer a pop of brightness and freshness to fruit desserts without overpowering. Lavender lemon bars are a gorgeous combination and lavender with blueberries works so well.

Rub herbs into the sugar. To really accentuate the herbs aromas and oils, rub the lavender buds into the sugar to make a lavender sugar, that way the flavors are evenly distributed in the recipe.

More Dessert Recipes to Enjoy:

More sweet inspiration

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5 from 6 votes

Blueberry Lavender Peach Cobbler

A classic recipe for blueberry peach cobbler with just enough floral lavender to make the sweet dessert pop. This is what summer desserts are made for!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry lavender cobbler, blueberry peach cobbler, blueberry peach cobbler recipe
Servings: 6 servings
Calories: 576kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

Berry Mixture

  • ⅓ cup sugar
  • 1 teaspoon dried lavender
  • 1 tablespoon lemon zest about ½ a lemons worth
  • 3 cups blueberries
  • 2 cups chopped peaches about 2-3 peaches
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla paste or extract

Biscuit Topping

  • 1 ½ cup all purpose flour
  • ¼ cup sugar + ⅛ cup for topping
  • 1 ½ teaspoon baking powder
  • 8 tablespoons unsalted butter chilled and cut into cubes
  • 1 ¼ cup heavy cream + 2 tablespoons for brushing
  • 1 teaspoon vanilla paste or extract
  • ½ teaspoon dried lavender
US Customary - Metric

Instructions

  • Pre-heat oven to 350 degrees Fahrenheit.
  • For the berry mixture, start by mixing the sugar, dried lavender and lemon zest together. Use your fingertips to rub the lavender and zest into the sugar, set aside.
  • In a large bowl, add the blueberries, chopped peaches, cornstarch, lemon juice and vanilla paste. Add the infused sugar and give everything a good stir. Set aside while you make the topping.
  • For the biscuit topping, whisk whisk together the flour, ¼ cup sugar and baking powder. Add the cubed butter and use your fingertips to break up the butter into the flour until butter is about the sizes of peas.
  • Pour 1 ¼ heavy cream and vanilla extract into the flour mixture and stir to combine until it is one cohesive mixture. It will be thick and sticky.
  • Pour berry mixture into baking dish and use a large tablespoon to dollop biscuit topping all over the top. Brush biscuits with 2 tablespoons heavy cream. Mix ⅛ cup sugar with lavender together and top biscuits with the infused sugar.
  • Bake blueberry cobbler for 55 minutes to 1 hour until the fruit mixture is bubbling and biscuits are light golden brown.
  • Once done, remove from oven and let cool for at least 20 minutes. Serve as is or with ice cream.

Video

Notes

Lavender is optional but pairs so well with the blueberries.
You can use fresh or frozen fruit for this recipe. 
The mixture is on the less sweet side so if you like it sweeter, add an extra ¼ cup sugar.

Nutrition

Calories: 576kcal | Carbohydrates: 65g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 24mg | Potassium: 335mg | Fiber: 4g | Sugar: 32g | Vitamin A: 1407IU | Vitamin C: 13mg | Calcium: 97mg | Iron: 2mg

Roasted Cherry Tomato Bruschetta

· 1 Comment

Roasted cherry tomato bruschetta is what I call, 'not really a recipe-recipe". When summery tomatoes are at their peak, there is not much you need to do to them. A deep char, garlic and a healthy drizzle of fruity olive oil is all you need. Layer the jammy tomatoes over crostini and top with lots of fresh basil for the perfect summery bite.

When tomatoes are at their peak, roasted tomato bruschetta is on the menu! Served over crostini, fresh basil and fruity olive oil.

Peak Tomato Season

We are in peak tomato season and there is nothing more delicious then perfectly ripe cherry tomatoes begging to be layered on top of crisp crostini.

August through September is our peak season here on the West coast. As soon as their color deepens on the vine and with only a gentle pull, the cherry tomatoes come off easily. This is when I know they are perfectly ready and at their sweetest.

Roasted Cherry Tomatoes

When I don't feel like thinking or cooking, I make what I like to call "not really a recipe-recipe". I throw some cherry tomatoes in a baking dish with a good drizzle of olive oil, garlic cloves and pop it on a very hot oven. We've been having fun with an outdoor pizza oven that gets VERY hot, but you can still do the same in a standard oven.

The cherry tomatoes soften and char and their juices create the most delicious jammy sauce. I do something very similar with my roasted tomatoes and burrata recipe or you could roast some for a summery cherry tomato pasta.

When tomatoes are at their peak, roasted tomato bruschetta is on the menu! Served over crostini, fresh basil and fruity olive oil.

More tomato recipes

Even More Tomato Recipe Inspiration

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4.91 from 10 votes

Roasted Cherry Tomato Bruschetta

When tomatoes are at their peak, roasted tomato bruschetta is on the menu! Served over crostini, fresh basil and fruity olive oil.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Italian
Keyword: cherry tomato bruschetta, roastede tomato bruschetta
Servings: 4 servings
Calories: 264kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

US Customary - Metric

Instructions

  • Pre-heat oven to 450 degrees.
  • In a baking dish, add cherry tomatoes, garlic cloves, olive oil and salt and pepper. Give everything a good mix and place in the oven for about 15-20 minutes or as soon as they char and soften.
  • When ready, remove from oven and gently press on the tomatoes with the back of a spoon to release their juices.
  • Generously top roasted tomatoes over crostini as well as any accumulated juices. Garnish with lots of chopped basil and serve.

Video

Notes

Use any variety of cherry tomatoes that are in season and cut large ones in half so they are all roughly the same size. 
You can substitute larger tomatoes in lieu of cherry, just chop into 1 inch cubes. 
 

Nutrition

Calories: 264kcal | Carbohydrates: 6g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 14mg | Potassium: 270mg | Fiber: 1g | Sugar: 3g | Vitamin A: 579IU | Vitamin C: 28mg | Calcium: 19mg | Iron: 1mg

Vegan Turkish Pizza (Lahmacun)

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Lahmacun is one of my favorite Turkish recipes. Usually made with meat, this vegan recipe showcases all of the same bold Mediterranean flavors but made with a hearty vegetable mixture, tangy pomegranate molasses and warm spices. Top the vegan Turkish pizza with sumac onions, lemon and fresh herbs for a fresh pop of flavor.

Vegan Turkish pizza AKA lahmacun is a thin crust pizza flavored with a bold and tangy vegetable mixture and topped with red onions and sumac.

There are a few varieties of Turkish pizza, such as the more traditional lahmacun that is topped with meat or the long boat shaped style called Turkish Pide (Turkish Pizza) with 2 Different Fillings, another of of my favs!

Think of lahmacun as a very thin crust pizza. They are sold all over Istanbul and are great for weeknight cooking. I made this even easier with the help of store bought pizza dough, just be sure to roll it as thin as you can. Here is my recipe for a Pizza Sandwich.

Vegan Inspired Turkish Pizza

Traditionally, you'll see lahmacun pressed with a spiced meat mixture and then baked. Instead, I took this version and veganized it with robust mushrooms, peppers and tomatoes and included bold Turkish flavors such as paprika, pomegranate molasses and cumin.

Cook the vegetable mixture and once the dough is rolled out thin, press the mixture onto the dough. If you have a pizza stone, get that nice and hot in the oven and cook the lahmacun right on that. Then once done, top with sumac onions, fresh lemon juice and lots of fresh herbs.

Vegan Turkish pizza AKA lahmacun is a thin crust pizza flavored with a bold and tangy vegetable mixture and topped with red onions and sumac.

More Turkish Recipes to Try

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5 from 4 votes

Vegan Turkish Pizza (Lahmacun)

Vegan Turkish pizza AKA lahmacun is a thin crust pizza flavored with a bold and tangy vegetable mixture and topped with red onions and sumac.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Mediterranean, Middle Eastern, Turkish
Keyword: Turkish pizza, vegan lahmacun, vegan Turkish pizza, vegetarian Turkish pizza
Servings: 4 servings
Calories: 371kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Turkish Pizza

Sumac Onions

US Customary - Metric

Instructions

  • Bring a skillet to medium heat and drizzle with olive oil. Add chopped shallot, bell pepper and garlic and saute until peppers and shallots have softened, about 5 minutes.
  • If you haven't already, finely chop mushrooms in a food processor or you can chop by hand, just be sure there are no large pieces left. Add chopped mushrooms and stir everything together and saute for another 3-4 minutes. The mushrooms should have darkened in color slightly and softened.
  • Add chopped tomatoes and stir everything together. Continue cooking for another 4-5 minutes so tomatoes release their juices and have softened. Season with salt and pepper and give it one more stir.
  • Add the smoked paprika, tomato paste, pomegranate molasses, cumin and sumac and stir everything together.
  • Continue sauteing for another 2 minutes and the mixture reduces and thickens. Once doen, remove from heat and set aside.
  • Meanwhile, pre-heat oven to 500 degrees Fahrenheit and if you have a pizza stone, place that in the oven to get hot.
  • Lightly flour your work surface and pizza dough and divide dough into quarters. Roll each piece into a 10 inch diameter and as thing as possible.
  • Spoon a quarter of the mixture onto the rolled out dough, bringing it close to the edge in a thin layer. Use the back of a spoon to gently press the mixture into the dough. Continue with the rest of the mixture and dough.
  • Place pizzas on a baking stone and cook for 4-5 minutes until edges are crisp and lightly golden brown.
  • While pizzas cook, make the onion salad. Add red onion, sumac, olive oil, lemon juice and parsley to a bowl and toss to combine.
  • Once Turkish pizzas are done, remove from oven and top with sumac onion salad and serve.

Notes

If you don't have a pizza stone, you can also bake these on a baking sheet. Just line with parchment paper and pizzas and bake for 8-10 minutes until the crust is lightly golden brown and cooked through. 
 

Nutrition

Calories: 371kcal | Carbohydrates: 69g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1136mg | Potassium: 649mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1717IU | Vitamin C: 51mg | Calcium: 24mg | Iron: 4mg

Tomato Cobbler with Rosemary and Gruyere Biscuits

· 9 Comments

A savory cherry tomato cobbler with herbs and garlic and topped with gruyere biscuits. Perfect as a light dinner or to serve for brunch.

Tomato Cobbler with Rosemary and Gruyere Biscuits via LittleFerraroKitchen.com

This may be one of my favorite tomato recipes to date. Sweet cherry tomatoes are roasted with herbs and garlic and topped with cheesy gruyere biscuits. The savory tomato cobbler emerges with perfectly golden biscuits and jammy tomatoes that would be perfect as a light dinner or to serve for brunch.

Tomato Cobbler with Rosemary and Gruyere Biscuits via LittleFerraroKitchen.com

Savory Tomato Cobbler

I will always savory-fy a recipe when I can. Savory tarts over sweet tarts any day and have you seen my play on a savory herb and cheese rugelach?

This tomato cobbler couldn't be simpler and is a bit different than the traditional sweet cobblers.

Start by sauteing garlic, herbs and onions in a cast iron skillet to give them a head start then just add cherry tomatoes. You could also do chopped larger tomatoes, just keep them to about 1 inch pieces so they don't cook down too quickly.

Tomato Cobbler with Rosemary and Gruyere Biscuits via LittleFerraroKitchen.com

Gruyere Biscuits

The recipe included may yield a bit more than you need or you can just nbestle the dough all over the top of your filling. Gruyere and rosemary are the main flavors in the biscuits but have fun experimenting with other flavors such as blue cheese, shredded cheddar and other herbs such as fresh thyme and scallions.

More tomato inspiration

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5 from 10 votes

Tomato Cobbler with Rosemary and Gruyere Biscuits

A savory cherry tomato cobbler with herbs and garlic and topped with gruyere biscuits. Perfect as a light dinner or to serve for brunch.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast, Brunch, Main
Cuisine: American
Keyword: cherry tomato cobbler, savory tomato cobbler, tomato cobbler
Servings: 4 servings
Calories: 818kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Tomato Mixture

Gruyere Biscuits

  • 2 cups flour
  • ½ cup butter very cold and cut into small cubes
  • 1 tablespoon baking powder
  • ¾ cup heavy cream + more for brushing
  • ½ teaspoon salt
  • 1 tablespoon fresh rosemary leaves chopped finely
  • 1 cup shredded Gruyere cheese
US Customary - Metric

Instructions

  • In a pan, saute the onions, garlic, red pepper and rosemary together in olive oil. Allow onions to begin caramelizing and then set aside and allow to cool for a few minutes.
  • In a large bowl, add the cherry tomatoes, the onion mixture, 1 tablespoon of flour and salt and pepper. Mix well. Add tomato mixture into cast iron or baking dish.
    Pre-heat oven to 350 degrees Fahrenheit.
  • To make the Gruyere biscuits, in a large food processor fitted with a dough blade, add the flour, butter, baking powder, heavy cream and salt. Pulse a few times until you see dough is "pea sized". Add cheese and rosemary and pulse a few more times just to mix though.
  • Form dough on a well floured surface in a large square. Cut in half (you will have a lot of dough leftover). and roll 1 of the squares with a rolling pin so it is about ½ inch thick.
  • Use a round cookie cutter to make round biscuits and place biscuits on top of tomato mixture. Depending how large your dish is, you can decide how large you want your biscuits to be.
  • Brush biscuits with heavy cream and bake at 350 degrees Fahrenheit for 35-40 minutes or until the biscuits begin to puff up and turn golden brown and the tomatoes break down and are soft.

Notes

The biscuit recipe will make A LOT more than you need. Cut half of the dough and save for later. You can freeze the dough for a future brunch!
Slightly adapted from Honey & Jam

Nutrition

Calories: 818kcal | Carbohydrates: 64g | Protein: 20g | Fat: 55g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 656mg | Potassium: 991mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2891IU | Vitamin C: 55mg | Calcium: 547mg | Iron: 5mg

It's Time to Grill Your Pizza

· 7 Comments

Grill + Pizza, well..is pure magic. So, here are a few tips on how to cook a pizza on the grill without a pizza stone.

It's Time to Grill Your Pizza via LittleFerraroKitchen.com

This won't be a "recipe" post exactly, but more of a "run and do this now" kind of thing. You get it, right?

Grilling pizza is so easy, but you need to work FAST! During the rest of the year, we use our pizza stone, which I HIGHLY recommend! We leave it at the bottom rack of our oven and it gives the pizza the crispiest crust ever. Really, invest in one and stop using your baking sheet. You'll thank me later. .

For this grilled pizza, you'll need a grill and to work fast! Get all your ingredients prepped and ready to go. Make your sauce and be sure it's at room temperature! (We've learned from mistakes that hot sauce well...turns into a very messy calzone!)

So let's break this down:

How to Cook Pizza on the Grill without a Stone

1) Get your grill SMOKING hot! Ours gets to about 400 degrees Fahrenheit.

2) Allow your dough to rest at room temperature for at least 30 minutes before rolling out. We use about 6-8 ounces of dough per pizza. Make sure to roll your dough as thin as possible. You can make your own or buy it made at Whole Foods or Trader Joes (way easier).

It's Time to Grill Your Pizza via LittleFerraroKitchen.com

3) Prep your toppings: sauce, cheese, sliced tomatoes, vegetables, meats, etc. Have it ready to go on a platter to place next to your grill.

4) Use the pizza peel to help transfer the pizza to the grill or, you can also use the back of a floured baking sheet. (See above photo).

5) Carefully place the dough on the hot grill and cook the dough on its first side for just 2-3 minutes. This happens very quickly and you'll see the dough start to bubble.

It's Time to Grill Your Pizza via LittleFerraroKitchen.com

6) Now here's when to work fast. Turn the pizza dough over and place it on your cookie sheet or pizza peel. You want the cooked side up and facing you. Add your favorite pizza ingredients on, but don't over-do it. A little goes a long way.

7) Carefully place your pizza back on the grill to cook on the other side. You can close the lid for 2 minutes so the cheese melts.

It's Time to Grill Your Pizza via LittleFerraroKitchen.com

8) Keep an eye on your pizza. You will see the sides crisping up. When done, remove to a pizza pan (or baking sheet) and allow to rest for minute or so before cutting.

It's Time to Grill Your Pizza via LittleFerraroKitchen.com

More pizza recipes

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5 from 7 votes

Grilled Pizza

Grilled pizza is a summer favorite! These are a few tips on how to cook pizza on the grill without a stone.
Prep Time30 minutes
Cook Time5 minutes
Total Time35 minutes
Course: Main, Main Course
Cuisine: Italian
Keyword: grilled pizza, how to grill pizza, pizza on the grill without a stone
Servings: 4 servings
Calories: 820kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 1 pound pizza dough

Possible Toppings

  • 1 pound Shredded mozzarella
  • 2 Sliced tomatoes
  • 4 ounces Sliced pepperoni
  • Fresh basil
  • 4 ounces Fresh ricotta cheese rough dollops
US Customary - Metric

Instructions

  • Get your grill smokin' hot up to 400-450 degrees Fahrenheit.
  • Let pizza dough rest at room temperature for at least 30 minutes before rolling out and portion dough into 6-8 ounces per person and roll out as thin as possible.
  • While dough rests, Prep your toppings: sauce, cheese, sliced tomatoes, vegetables, meats, etc. Have it ready to go on a platter to place next to your grill.
  • Use a pizza peel to help transfer the pizza to the grill or, you can also use the back of a floured baking sheet.
  • Carefully place your dough on the hot grill and cook the dough on its first side for just 2-3 minutes. This happens very quickly and you'll see the dough start to bubble.
  • Once the first side is done, turn the pizza dough over and place it on your cookie sheet or pizza peel. You want the cooked side up and facing you. Then add toppings, but don't overdo it. A little goes a long way.
  • Carefully place pizza back on the grill to cook on the other side. You can close the lid for 2 minutes so the cheese melts.
  • Keep an eye on your pizza. You will see the sides crisping up. Once done, remove to pizza pan (or baking sheet) and allow to rest for a few minutes before cutting.

Notes

Pizza dough keeps very well in the freezer, when ready, thaw overnight in the fridge and the next day, place dough on counter at room temperature for at least 1 hour before rolling out. 
 

Nutrition

Calories: 820kcal | Carbohydrates: 60g | Protein: 44g | Fat: 45g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 2057mg | Potassium: 341mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1405IU | Vitamin C: 9mg | Calcium: 644mg | Iron: 4mg

Shakshuka with Kale, Mushrooms and Feta

· 6 Comments

A hearty and smoky vegetarian shakshuka recipe loaded with sauteed kale, mushrooms and peppers. The tomato is seasoned with deep spices of cumin and paprika and once the dish is just done cooking, everything is topped with creamy feta and lots of fresh herbs.

A hearty and smoky vegetarian shakshuka recipe loaded with sauteed kale, mushrooms and peppers. The tomato is seasoned with deep spices of cumin and paprika and once the dish is just done cooking, everything is topped with creamy feta and lots of fresh herbs.

Breakfast may be one of my favorite meals of the day and it will always be savory for me! Give me all the spicy chorizo breakfast taco and I am one happy gal! For another great Feta dish, try my Phyllo Feta Rolls with Honey.

Vegetable Shakshuka with Feta

If you love a hearty vegetarian breakfast dish, you will love this vegetable shakshuka. Full of sautéed kale, peppers and mushrooms and of course, highly customizable.

The shakshuka base is smoky and condensed and the tomatoes are sweet and and just enough cumin to bring a bit of warmth. Then top the finished dish with roughly crumbled feta and let the warmth of the shakshuka slowly melt the cheese. And don't forget a good amount of crusty bread to sop up the decadent sauce too. And for an outstanding flavorful brunch, I highly recommend serving with a sweet lemon Dutch baby pancake!

A hearty and smoky vegetarian shakshuka recipe loaded with sauteed kale, mushrooms and peppers. The tomato is seasoned with deep spices of cumin and paprika and once the dish is just done cooking, everything is topped with creamy feta and lots of fresh herbs.
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5 from 9 votes

Shakshuka with Kale, Mushrooms and Feta

A hearty and smoky vegetarian shakshuka recipe with kale, mushrooms, and feta that is seasoned with deep spices of cumin and paprika.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Brunch, Main Course
Cuisine: Jewish, Mediterranean, Middle Eastern
Keyword: shakshuka with feta, shakshuka with kale, vegetable shakshuka, vegetarian shakshuka
Servings: 2 servings
Calories: 386kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

  • 2 teaspoons Olive oil for drizzling
  • 1 small shallot chopped
  • 1 fresno or serrano pepper seeds removed and finely chopped
  • 1 red bell pepper seeds removed and chopped into ½ inch pieces
  • 4 ounces sliced mushrooms
  • 2 cups chopped kale or sub spinach
  • 2 garlic cloves chopped finely
  • ½ teaspoon Kosher salt
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 14.5 ounce can of whole tomatoes or sub crushed tomatoes
  • 4 whole eggs
  • ½ cup cubed feta cheese
  • Fresh parsley stems removed and chopped
  • Fresh cilantro stems removed and chopped
  • Salt and pepper to taste
  • Toasted bread
  • 2 tablespoons Everything spice for bread
US Customary - Metric

Instructions

  • Place a medium sized skillet or cast iron pan over medium heat and drizzle with olive oil. Add chopped shallot, fresno and bell pepper and saute for 2-3 minutes, until vegetables just soften.
  • Add sliced mushrooms and continue sauteing for 3-4 minutes until mushrooms are slightly caramelized. Add chopped kale and garlic and saute until kale wilts. Season vegetables with salt.
  • Stir in tomato paste and spices and saute for another 30 seconds. Pour in tomatoes and if using whole canned tomatoes, roughly break them up and squeeze them with youre hands. Give everything one more good stir.
  • Use the back of a spoon to make four wells into the sauce. Crack one egg into each well, leaving the yolk exposed and bring temperature down to a constant simmer.
  • Cook eggs for 5-7 minutes or until desired doneness. You may need to cover the pan with a lid to help cook the tops of the eggs moe evenly.
  • Once done, immediately top with feta cheese while it's still hot. Garnish with fresh chopped herbs and serve with toasted bread topped with everything spice.

Notes

Shakshuka is highly customizable, so feel free to use any leafy vegetables. 
You could also cook this in the oven for 10 minutes at 375 degrees Fahrenheit, but the yolks may not keep their yellow color.

Nutrition

Calories: 386kcal | Carbohydrates: 27g | Protein: 24g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 361mg | Sodium: 1517mg | Potassium: 1351mg | Fiber: 5g | Sugar: 13g | Vitamin A: 10086IU | Vitamin C: 182mg | Calcium: 430mg | Iron: 7mg

Shish Tawook (Grilled Chicken Skewers)

· 9 Comments

Shish tawook literally translates to "chicken skewers" and is widely known in Lebanese and Middle Eastern cuisine. Chicken thighs marinate in a mixture of yogurt, lemon and warm spices before being grilled over charcoal to create the most tender, juicy and flavorful chicken. This will become your favorite skewer recipe and is perfect served over lavash or my Chopped Kale and Chickpea Salad with Creamy Tahini Dressing. For a lemony bright Tahini sauce, try my Lemon Herb Tahini Sauce, It might be the most flavorful meal ever.

Shish tawook literally translates to "chicken skewers" and is widely known in Lebanese and Middle Eastern cuisine. Chicken thighs marinate in a mixture of yogurt, lemon and warm spices before being grilled over charcoal to create the most tender, juicy and flavorful chicken. This will become your favorite skewer recipe and is perfect served over lavash or salad.

Mediterranean Chicken Kabobs: An Easy Weeknight Dinner

If you follow me on Instagram, you know that we love to grill, especially in the summer. Our go-to protein is usually skinless, boneless chicken thighs. Always tender with a bit of fat for juiciness and much more flavorful than chicken breasts, in my opinion.

Chicken thighs are quick to thaw, take on flavors well and easy to cook with in any preparation. Therefore, making shish tawook a perfect weeknight dinner.

And may I recommend serving the grilled chicken skewers alongside a colorful Mediterranean charcuterie board for a show stopping meal!

Shish tawook literally translates to "chicken skewers" and is widely known in Lebanese and Middle Eastern cuisine. Chicken thighs marinate in a mixture of yogurt, lemon and warm spices before being grilled over charcoal to create the most tender, juicy and flavorful chicken. This will become your favorite skewer recipe and is perfect served over lavash or salad.

Shish Tawook Marinade

This is a marinade where most if not all the ingredients are cooking staples and are my go-to's without even thinking twice. Yogurt is a natural tenderizer and whether you marinate chicken, beef or lamb, a yogurt marinade always yields a fantastic outcome.

Lemon zest and juice, garlic and olive oil are also added. For spices, paprika, cumin, a touch of cinnamon and cayenne if you don't mind a bit of heat.

Shish tawook literally translates to "chicken skewers" and is widely known in Lebanese and Middle Eastern cuisine. Chicken thighs marinate in a mixture of yogurt, lemon and warm spices before being grilled over charcoal to create the most tender, juicy and flavorful chicken. This will become your favorite skewer recipe and is perfect served over lavash or salad.

A Few Cooking Tips

  • Boneless, skinless chicken thighs are the prefered protein but chicken breasts will work too. If using breasts, I'd recommend marinating a bit longer to help tenderize the meat.
  • Marinate for as long as you have time for. Early in the day to 30 minutes before cooking is fine.
  • This same marinade is fantastic on cubed beef and lamb as well.
  • Serve shish tawook with chopped kale salad with tahini dressing, Honey Harissa Cauliflower or Lebanese tabbouleh salad.

More chicken recipes

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5 from 10 votes

Shish Tawook (Grilled Chicken Skewers)

Shish tawook are Middle Eastern grilled chicken skewers that have been marinated in yogurt, lemon, garlic and spices.
Prep Time40 minutes
Cook Time10 minutes
Resting Time5 minutes
Total Time55 minutes
Course: Main, Main Course
Cuisine: Lebanese, Mediterranean, Middle Eastern, Turkish
Keyword: chicken tawook, shish taouk, shish tawook, shish tawook recipe
Servings: 4 servings
Calories: 444kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • In a large bowl, whisk all the ingredients together except for the chicken.
  • Use paper towels to pat the chicken dry, this will help the marinade stick better.
  • Add chicken to marinade and mix well. Place plastic wrap over the bowl and place in refrigerator if marinating longer than an hour.
  • About 30 minutes before you're ready to grill, remove chicken from refrigerator and skewer onto metal skewers. (if using wood skewers, just make sure to soak them in water for an hour before grilling).
  • Once your grill or grill pan is nice and hot, skewer chicken and grill on first side for about 3-4 minutes or until deep golden and lightly charred, then turn over and grill other side until golden brown and charred.
  • Once done, remove from grill and let rest for at least 5 minutes. I like to place the tawook directly on top of lavash or pita bread to serve.
  • Serve shish tawook with pita or lavash bread or along side a salad.

Notes

This is a great make ahead recipe, you can marinate for as long as 24 hours and as little as 30 minutes.

Nutrition

Calories: 444kcal | Carbohydrates: 5g | Protein: 52g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 145mg | Sodium: 411mg | Potassium: 950mg | Fiber: 1g | Sugar: 1g | Vitamin A: 323IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 2mg

Mediterranean Watermelon Salad

· 6 Comments

You may not be able to stop once you dive into this bright and fresh Mediterranean watermelon salad. Sweet cubes of watermelon are gently tossed with creamy feta, thinly sliced onion and a simple sumac citrus dressing that makes all the bold flavors pop! Garnish the watermelon with a healthy amount of fresh mint and basil for a spectacular and gorgeous summer salad.

You may not be able to stop once you dive into this bright and fresh Mediterranean watermelon salad. Sweet cubes of watermelon are gently tossed with creamy feta, thinly sliced onion and a simple sumac citrus dressing that makes all the bold flavors pop. Garnish the watermelon feta salad with a healthy amount of fresh mint and basil for a spectacular and gorgeous summer salad.

Watermelon Mint Salad

I took inspiration from the classic watermelon feta mint salad and kicked it up even more! The combo is known to be enjoyed around the Mediterranean and since those are some of my favorite flavors, I knew exactly how I would punch up the flavors. With the addition of fresh herbs (mint and basil) and a tangy sumac dressing that just brings the sweet flavors out even more! For another Watermelon Salad try my Watermelon Salad with Goat Cheese.

This Salad Comes Together Quick

As in, very quick! In your serving bowl, whisk together lime juice, honey and sumac and add your sliced onions. Let those marinate as you prep the watermelon and feta. Then toss everything together, add herbs and voila. This watermelon feta salad couldn't be easier to mix together and the layers of flavors are fantastic. Sweet watermelon, slightly salty and creamy feta with the bright pucker from the lime and sumac. Just outstanding.

You may not be able to stop once you dive into this bright and fresh Mediterranean watermelon salad. Sweet cubes of watermelon are gently tossed with creamy feta, thinly sliced onion and a simple sumac citrus dressing that makes all the bold flavors pop. Garnish the watermelon feta salad with a healthy amount of fresh mint and basil for a spectacular and gorgeous summer salad.

Ingredients

Instructions

  1. In a large serving bowl, whisk lime juice, honey and sumac. Add sliced onions and toss to coat. Let onions sit for a few minutes.
  2. Add cubed watermelon, and feta and gently toss everything together.
  3. Garnish with chopped herbs and an extra sprinkle of sumac and give one gentle toss and serve.

Summer Dinner Salads

Summer Side Salads

Print Recipe
5 from 12 votes

Mediterranean Watermelon Salad

A refreshing summer salad with watermelon, feta, mint and sumac.
Prep Time15 minutes
Total Time15 minutes
Course: Mezze, Salad, Side Dish
Cuisine: Greek, Mediterranean, Middle Eastern
Keyword: Mediterranean watermelon salad, watermelon and feta salad
Servings: 2 servings
Calories: 266kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

US Customary - Metric

Instructions

  • In a large serving bowl, whisk lime juice, honey and sumac. Add sliced onions and toss to coat. Let onions sit for a few minutes.
  • Add cubed watermelon, and feta and gently toss everything together.
  • Garnish with chopped herbs and an extra sprinkle of sumac and give one gentle toss and serve.

Video

Notes

If you like spice, add ½ teaspoon of Aleppo pepper to the dressing or a finely chopped jalapeno. 
The salad is best enjoyed the same day but could last in the fridge for 1 day. 
For prep ahead: keep dressing seperate until ready to serve. 
Here is a Mediterranean shopping List!

Nutrition

Calories: 266kcal | Carbohydrates: 32g | Protein: 10g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 637mg | Potassium: 435mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1977IU | Vitamin C: 31mg | Calcium: 309mg | Iron: 1mg

Fruit Rose Tart with Rose Whipped Cream

· 28 Comments

Sharing one of my favorite desserts from my cookbook, The Weeknight Mediterranean Kitchen. This vibrant strawberry galette is scented with a touch of rose water and showcase summers sweet fruit, such as strawberries and peaches. But really, use any of your favorite fruits for this easy fruit tart! Then top with homemade rose whipped cream something really impressive!

This easy strawberry galette is filled with peaches, berries and scented with a touch of rose water. Then topped with homemade whipped cream.

Strawberry Rose Galette

I was going back and forth on what recipe to share for my release date and as I was skimming through all the food photos, I quickly fell in love with my fruit rose tart (or galette) all over again.

Seasonally fit, stone fruit and berries are perfect right now and the addition of a quick splash of rose water transforms the fruit with a gorgeous floral layer.

The fruit rose tart is so easy to whip up, that yes, you can even make this on a weeknight. The dough is a dream to make and doesn't require any kneading, just a quick whiz in a food processor. Then add your favorite fruit and bake away.

This easy strawberry galette is filled with peaches, berries and scented with a touch of rose water. Then topped with homemade whipped cream.

The Weeknight Mediterranean Kitchen Cookbook

Ingredients

Instructions

  1. Begin by making the dough by adding the flour, butter, sugar and salt into a food processor and pulsing until crumbly consistency.
  2. Then whisk together the Greek yogurt, lemon zest and juice and cold water in a bowl and pour the liquid mixture into the food processor. Pulse a few more times until a dough forms. You should be able to squeeze a piece between your hand and if it sticks together easily, it’s ready.
  3. Lay a large piece of plastic wrap on the counter and transfer dough, using floured hands to make a large disk and wrap the dough in plastic. Place dough in refrigerator while you prepare the rest of the ingredients.
  4. Preheat oven to 400 °F (204 °C) and line a baking sheet with parchment paper.
  5. Next, in another bowl, add together the prepped fruit, 1 cup (50 g) sugar, vanilla extract, rose water and lemon zest and stir to combine.
  6. Remove dough from refrigerator and cut into 2 equal portions. Use a floured rolling pin and roll out dough to an even 10-12 inch (25 -30 cm) circle. At this point transfer dough to baking sheet before filling with fruit.
  7. Spread jam in the middle of the dough, between the two tarts, leaving a 1 inch (2.5 cm) border. Then divide the fruit mixture between each tart , making sure to drain any excess liquid so the dough does not get too wet. Make a small mound of fruit in the middle and fold up rim of the dough, into an overlapping crust.
  8. Brush egg over both tarts and sprinkle the edges with 1 tablespoon (15 g) sugar.
  9. Bake tarts for 20-25 minutes until crust is golden brown and fruit has softened.
  10. Let tarts cool for a few minutes before serving. Serve fruit tarts with rose whipped cream.
Fruit Rose Tart with Rose Whipped Cream
Print Recipe
4.95 from 34 votes

Fruit Rose Tart with Rose Whipped Cream

Fruit Rose Tart full of stone fruit and berries with a splash of rose water and a dollop of light whipped cream. Recipe from my cookbook, The Weeknight Mediterranean Kitchen.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Mediterranean
Keyword: fruit rose tart, fruit galette, Mediterranean tart
Servings: 2 tarts
Calories: 1536kcal
Author: Samantha Ferraro

Ingredients

Dough

  • 1 ¼ cup all purpose flour + more for rolling
  • 8 tablespoons cold butter cut into small pieces
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • ¼ cup full fat Greek yogurt
  • ½ lemon zested and juiced
  • ¼ cup ice cold water

Fruit Filling

  • 2 nectarines or peaches pitted and cut into ¼ inch slices
  • 8 ounces strawberries stems removed and cut into quarters
  • ¼ cup sugar + 1 tablespoons for garnish
  • 1 teaspoon vanilla extract or vanilla paste
  • ¾ teaspoon rose water
  • Zest of ½ lemon
  • ¼ cup raspberry or strawberry jam
  • Dried rose petals for garnish
  • Mint leaves for garnish
  • 1 egg beaten

Rose Whipped Cream

Instructions

  • Begin by making the dough by adding the flour, butter, sugar and salt into a food processor and pulsing until crumbly consistency.
  • Then whisk together the Greek yogurt, lemon zest and juice and cold water in a bowl and pour the liquid mixture into the food processor. Pulse a few more times until a dough forms. You should be able to squeeze a piece between your hand and if it sticks together easily, it’s ready.
  • Lay a large piece of plastic wrap on the counter and transfer dough, using floured hands to make a large disk and wrap the dough in plastic. Place dough in refrigerator while you prepare the rest of the ingredients.
  • Preheat oven to 400 °F (204 °C) and line a baking sheet with parchment paper.
  • Next, in another bowl, add together the prepped fruit, 1 cup (50 g) sugar, vanilla extract, rose water and lemon zest and stir to combine.
  • Remove dough from refrigerator and cut into 2 equal portions. Use a floured rolling pin and roll out dough to an even 10-12 inch (25 -30 cm) circle. At this point transfer dough to baking sheet before filling with fruit.
  • Spread jam in the middle of the dough, between the two tarts, leaving a 1 inch (2.5 cm) border. Then divide the fruit mixture between each tart , making sure to drain any excess liquid so the dough does not get too wet. Make a small mound of fruit in the middle and fold up rim of the dough, into an overlapping crust.
  • Brush egg over both tarts and sprinkle the edges with 1 tablespoon (15 g) sugar.
  • Bake tarts for 20-25 minutes until crust is golden brown and fruit has softened.
  • Let tarts cool for a few minutes before serving. Serve fruit tarts with rose whipped cream.

Nutrition

Calories: 1536kcal | Carbohydrates: 162g | Protein: 19g | Fat: 93g | Saturated Fat: 57g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 2g | Cholesterol: 367mg | Sodium: 795mg | Potassium: 784mg | Fiber: 8g | Sugar: 84g | Vitamin A: 3777IU | Vitamin C: 95mg | Calcium: 187mg | Iron: 5mg

Strawberry Hazelnut Crumble with Coconut Whipped Cream

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Strawberry crumble is topped with a hazelnut and oat topping and finished with a cool and creamy coconut whipped cream.

Strawberry crumble is topped with a hazelnut and oat topping and finished with a cool and creamy coconut whipped cream.

Strawberry crumble is the one dessert I can't wait to make as soon as summer strawberries are in season! Perfectly sweet and topped with an oat and hazelnut crisp topping (or you could do almond topping) and finished with a generous dollop of the creamiest coconut whipped cream.

Strawberry crumble is topped with a hazelnut and oat topping and finished with a cool and creamy coconut whipped cream.

Strawberry Crumble with Oats


We are officially in summer mode and I couldn't think of anything better kick off strawberry season than with a classic straberry crumble (or strawberry crisp).

This strawberry crumble has an interesting addition of hazelnut flour and if you love the flavor of hazelnuts, you will LOVE hazelnut flour, as well as old fashioned oats for that classic crisp topping.

To continue the hazelnut flavor, I added a "generous" dash of hazelnut liqueur to the strawberries, but just a little because it can be pretty potent.

Strawberry crumble is topped with a hazelnut and oat topping and finished with a cool and creamy coconut whipped cream.

And the best part of this crumble.....coconut whipped cream!

As the crumble bakes in the oven, make the coconut whipped cream. Find coconut cream in the grocery store, right next to the coconut milk. However if you can only find coconut milk, just use the thick cream and not the coconut water.

Then just whip up as you would regular whipped cream! It won't get as thick as dairy whipped cream but can still holds it's own as any topping.

More Favorite Berry Recipes:

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5 from 21 votes

Strawberry Hazlenut Crumble with Coconut Whipped Cream

Strawberry crumble is topped with a hazelnut and oat topping and finished with a cool and creamy coconut whipped cream.
Prep Time10 minutes
Cook Time45 minutes
Cooling15 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: strawberry crumble, strawberry crumble recipe
Servings: 4 servings
Calories: 676kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

Topping

Filling

  • 1 pound strawberries fresh or frozen
  • 1 tablespoon cornstarch
  • 1 vanilla bean split
  • 1 tablespoon hazelnut liqueur such as Frangelico
  • 1 lemon zested and juiced
  • ¼ cup sugar

Coconut Whipped Cream

US Customary - Metric

Instructions

  • Preheat oven to 375 degrees Fahrenheit.I
  • In a bowl, mix together all the topping ingredients. Use your fingers to work in the butter until it is evenly distributed.
  • In another bowl, mix all the filling ingredients and pour it into an oven safe dish. I used my 6 cup souffle mold which fit perfectly.
  • Top with oat topping and gently pressing down.
  • Bake crumble for 45 minutes until the top begins to turn golden brown. (Note: Keep an eye on it during the last 15 minutes, if it's turning brown too quickly, cover with foil and continue baking).
  • While the crumble bakes, make the coconut whipped cream. Open the can of coconut milk and pour out the water. (Save for smoothies, soups, etc).
  • Pour the thick coconut milk into a the bowl of a stand mixer (or into a bowl if using a hand mixer) and begin to whip, starting on low speed and gradually moving to medium-high setting.
  • As soon as the cream begins to thicken, add powdered sugar and continue to beat. Check every so often for desired consistency.
  • Allow crumble to cool for at least 15 minutes and top with coconut whipped cream for serving.

Notes

Crumbles are highly customizable, add rhubarb with the strawberries or any other berries. 
If you can't find hazelnut flour, almond flour is a great substitute.
For the coconut cream, place a can of coconut milk in the fridge for a few hours to help the cream separate from the coconut water.

Nutrition

Calories: 676kcal | Carbohydrates: 72g | Protein: 7g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 126mg | Potassium: 531mg | Fiber: 8g | Sugar: 54g | Vitamin A: 374IU | Vitamin C: 84mg | Calcium: 91mg | Iron: 3mg

Post was originally published May, 2014 and updated June, 2021 with added nutritional information.

Adas Polow (Persian Rice and Lentils)

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I may have an addiction to rice. Once you find that perfect airy and fluffy basmati rice, there is no going back. And then once you master the perfectly crispy tahdig, well..it's all over! You will be spoiled as the humble grain transforms into a masterpiece. Adas polow is a gorgeous Persian rice dish that is studded with lentils, tart barberries and crispy potato tahdig.

Adas Polow (Persian Rice and Lentils) via LittleFerraroKitchen.com

Adas polow is a traditional Persian rice dish with layers of textures and flavors that does take a bit of time to make. The colors are vibrant and the bottom has a crispy potato tahdig, which means "crispy bottom". If you cannot find barberries, which are quite tart, you can substitute dried currants or even dried cranberries.

Rice to Use for Persian Rice

I highly recommend finding India Gate White Basmati Rice. We buy it by the 10 pound bag and it is well worth it! The grains are long and light and always makes perfect rice every time.

How to Make Adas Polow

For this dish, step by step photos are in order...hope this helps you to create this gorgeous rice dish for your holiday!

1) Pour rice into a large bowl and fill with water and rinse until water runs clear, then soak for 1 hour.

Adas Polow (Persian Rice and Lentils) via LittleFerraroKitchen.com

2) In a small pot, add lentils and 1 ½ cups of water and bring to a boil then reduce to a simmer and cook lentils for about 10-15 minutes or until liquid has evaporated and lentils are tender. Season with salt and pepper and set aside.

3) In another pot, add rinsed rice and 4 cups of water and boil rice until it's soft on the outside but firm in the middle, about 10 minutes. Don't cook rice fully since. Rinse rice and set aside.

Adas Polow (Persian Rice and Lentils) via LittleFerraroKitchen.com

4) In the same pot, drizzle olive oil and saute chopped onion until caramelized. Add barberries pinch of salt, ½ teaspoon turmeric and ½ teaspoon cinnamon and toss to combine. Remove and set aside.

Adas Polow (Persian Rice and Lentils) via LittleFerraroKitchen.com

5) Wipe out the pot (or use a pan) and drizzle with olive oil to coat the bottom and bring to medium heat. Add ½ teaspoon of turmeric and stir in the oil and lay potatoes in an even layer.

Adas Polow (Persian Rice and Lentils) via LittleFerraroKitchen.com
Adas Polow (Persian Rice and Lentils) via LittleFerraroKitchen.com

6) Mix lentils and rice together and add that on top of potatoes.

Adas Polow (Persian Rice and Lentils) via LittleFerraroKitchen.com


7) Add the barberry and onion mixture and figs and lay on top of rice.

8) Drizzle saffron water over the top of everything and poke holes with the back of a large wooden spoon. This will help the steam to escape and the bottom to get crispy.

Adas Polow (Persian Rice and Lentils) via LittleFerraroKitchen.com

9) Next, cover the lid with a clean towel and close lid on pan. Cook on high for about 10 minutes so the potato gets crispy then decrease heat to low for 20 minutes so the rice is fully cooked.

10) When done, remove lid and serve rice with potato tahdig on the side.

Great side dishes

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5 from 6 votes

Adas Polow (Persian Rice and Lentils)

Adas polow is a vibrant Persian rice dish layered with lentils, tart barberries, saffron and crispy potato tahdig.
Prep Time1 hour
Cook Time40 minutes
Total Time1 hour 40 minutes
Course: Main, Side Dish
Cuisine: Mediterranean, Middle Eastern, Persian
Keyword: adas polow, adas polow recipe, Persian rice with lentils
Servings: 6 servings
Calories: 417kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

US Customary - Metric

Instructions

  • Pour rice into a large bowl and fill with water. Rinse several times until the water runs clear, about 6-7 times and then soak the rice for 1 hour.
  • In a small pot, add lentils and 1 ½ cups of water and bring to a boil. Once boiling, reduce to a simmer and cook lentils for about 10-15 minutes or until liquid has evaporated and lentils are tender. Season with salt and pepper and set aside.
  • In another pot, add rinsed rice and 4 cups of water. Boil rice until it is half way cooked and soft on the outside but still firm in the middle, about 10 minutes. You don't want to cook the rice fully because it will continue to cook later. When done, drain and rinse and set aside.
  • In the same pot you cooked the rice that is now empty, drizzle olive oil and saute chopped onion until caramelized. Then add barberries (or dried cranberries) salt, ½ teaspoon turmeric and ½ teaspoon cinnamon. Toss to combine and remove mixture to a bowl and set aside.
  • Wipe out the pot for any residual onion and drizzle with olive oil to coat the bottom and bring to medium heat. Add ½ teaspoon of turmeric and stir in the oil and lay potatoes in an even layer.
  • Mix lentils and rice together and add that on top of potatoes.
  • Then add the barberry-onion mixture and dried figs and lay on top of rice.
  • Drizzle saffron water over the top of everything and poke holes with the back of a large wooden spoon or chopstick. This will help the steam to escape and the bottom to get crispy.
  • Next, cover the lid with a clean towel and close lid on pot. Cook on high for about 10 minutes so the potato gets crispy then decrease heat to low for 20 minutes so the rice is fully cooked. The potato should be crispy and rice flurry and cooked through.
  • When done, remove lid and serve rice with potato tahdig on the side.

Notes

Recipe adapted from Turmeric and Spice

Nutrition

Calories: 417kcal | Carbohydrates: 86g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 575mg | Fiber: 11g | Sugar: 13g | Vitamin A: 13IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 3mg

Charred Peaches with Vanilla Honey Labneh and Pomegranate

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Sweet grilled peaches are topped with with tangy vanilla speckled labneh and finished with honey and pomegranate seeds.

This simple stone fruit dessert recipe is the epitome of summer. Sweet grilled peaches are topped with with tangy vanilla speckled labneh and finished with honey and pomegranate seeds.

Oh hello, Easy Summer Desserts!

This summer is flying by and I have been craving something simple and sweet. The peaches this season are extraordinary and I am the type of person that likes a little give to my fruit, dripping, juicy fruit where you have to stand over the sink to eat it.

Those ripe peaches would be perfect for my peach berry clafoutis, however, if you are grilling them, the firm peaches are better!

Keep it even simpler by forfeiting the charred peaches and adding any fresh fruit or berries of your choice. The sweetness pairs lovely with tart Mediterranean labneh.

And if you can't find labneh (you should!), substitute thick full fat Greek yogurt, which will still offer the same creamy tartness that goes so well with fresh fruit.

This simple stone fruit dessert recipe is the epitome of summer. Sweet grilled peaches are topped with with tangy vanilla speckled labneh and finished with honey and pomegranate seeds.

A Few Tips on Grilled Peaches

I took advice from my dear friend Laura over at Family Spice. She is the grilling queen!

  • Get your grill pan or grill very very hot.
  • Pick firmer fruit to grill, the softer fruit will release more juices and risk sticking to the grill
  • Once on the grill, don't touch until it releases from the pan easily
  • A fish spatula that is flexible works really well to release the charred peaches from the hot pan with minimal sticking.

More great grilling

Simple summer dessert recipe, charred peaches with creamy and tangy labneh and topped with sweet honey and tart pomegranate seeds.
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5 from 3 votes

Charred Peaches with Vanilla Honey Labneh and Pomegranate

Simple summer dessert recipe, charred peaches with creamy and tangy labneh and topped with sweet honey and tart pomegranate seeds.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Mediterranean
Keyword: charred peaches, grilled peaches
Servings: 4 servings
Calories: 203kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Begin by getting your grill pan or grill smoking hot and brush some grapeseed oil on the cut peach halves.
  • Place halved peaches on hot grill and allow them to cook for 3-4 minutes, until the flesh has some nice char.
  • While fruit it cooking, whisk together the labneh, vanilla and honey in a bowl.
  • Once fruit is done, place in a bowl and top with a dollop of labneh, drizzle of honey, pomegranate seeds and fresh mint.

Nutrition

Calories: 203kcal | Carbohydrates: 39g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 36mg | Potassium: 711mg | Fiber: 5g | Sugar: 34g | Vitamin A: 978IU | Vitamin C: 20mg | Calcium: 128mg | Iron: 1mg

Falafel Collard Wrap With All The Fillings

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May I introduce you to the ultimate collard wrap! Stuffed with freshly fried falafel and all of the fillings. Let's just say I didn't skimp on the textures and flavors with this wrap, including a generous layer of beet hummus, grilled eggplant, creamy tahini sauce and crunchy cabbage. What would you fill your collarard wrap with?

Falafel Collard Wrap with all the fillings including grilled eggplant, creamy tahini sauce, beet hummus and fresh cabbage!

Collard Wrap

As soon as spring hits, our butter lettuce and chard plants explode and we love using them for lettuce or burgers when we want something fresh and crunchy.

But when I saw these beautiful hearty collard greens at the farmers market, I couldn't pass them up!

Prep the Collard Green: Collard greens are thicker than other greens and need a bit of help to make them more pliable.

  1. Trim off the thick stem.
  2. Blanch leaves in boiling water for about 30 seconds.
  3. Place leaves in bowl of ice water to keep the color.
  4. Pat try and wrap with your favorite fillings.
Falafel Collard Wrap with all the fillings including grilled eggplant, creamy tahini sauce, beet hummus and fresh cabbage!

Falafel Wrap with All the Fillings

Think about texture and color when it comes to the fillings and have fun and use what you have!

The base of this collard wrap is falafel and you can find a recipe for my Mediterranean Falafel Bowl with Tahini Yogurt Sauce. There is also a layer of beet hummus (for a pop of color, or use your favorite hummus), creamy tahini sauce and grilled eggplant (or grilled zucchini would be fantastic!).

Layer, wrap (like a burrito), cut and enjoy!

Falafel Collard Wrap with all the fillings including grilled eggplant, creamy tahini sauce, beet hummus and fresh cabbage!
Print Recipe
5 from 3 votes

Falafel Collard Wrap With All The Fillings

Falafel Collard Wrap with all the fillings including grilled eggplant, creamy tahini sauce, beet hummus and fresh cabbage!
Prep Time8 hours
Cook Time20 minutes
Total Time8 hours 20 minutes
Course: Lunch, Main
Cuisine: Mediterranean, Middle Eastern
Keyword: collard wrao, falafel collard wrap
Servings: 4 servings
Calories: 676kcal
Author: Samantha Ferraro

Equipment

Ingredients

Herb Falafel

Fillings

  • Grilled eggplant or any other vegetable
  • Beet hummus recipe here!
  • Sliced red cabbage
  • Tahini Sauce recipe here!
  • Collard greens large stems removed (2 greens per wrap)
US Customary - Metric

Instructions

Make the Falafel

  • Begin with the falafel and soak the dried chickpeas for at least 8 hours or overnight.
  • 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 spices and flour. Mix well. Add baking powder and soda just before frying. Mix everything well.
  • Heat a large skillet with an inch of vegetable oil and heat until the oil reaches 370 degrees Fahrenheit. You can test to see if the oil is hot by dropping a small piece of batter and if it sizzles, it's ready.
  • Use a large tablespoon or cookie scoop and form batter into balls. Scoop about 2 tablespoons worth and form a ball between your hands.
  • Carefully place the falafel in the hot oil. Fry on first side until you can see it browning on the sides, about 4-5 minutes. Then flip over and fry other side.
  • Once done, remove to a paper towel lined baking sheet and sprinkle with salt. Set aside.

Make the Collard Wrap

  • To make the falafel wrap, remove the thick stem from the collard green and blanch in boiling water for 30 seconds, then remove and place in ice cold water. Pat dry until ready to use.
  • Lay two large collard greens together so they overlap and spread about a tablespoon of beet hummus, two falafel, grilled eggplant, a few slices of cabbage and drizzle with tahini sauce.
  • Carefully wrap the collard, burrito style and use toothpicks to keep it on place and enjoy.

Notes

To see step by step on making falafel, click here!
This recipe makes about 12 falafel.

Nutrition

Calories: 676kcal | Carbohydrates: 36g | Protein: 10g | Fat: 58g | Saturated Fat: 45g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 151mg | Potassium: 582mg | Fiber: 9g | Sugar: 6g | Vitamin A: 89IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 4mg